Valentine Cookie Cups (with a hidden treat inside)

These little cookie treats are perfect for Valentine's Day!

You start with a sugar cookie mix and add a few ingredients, 

then wrap dough around a candy kiss to surprise each recipient. 

I really LOVE shortcuts so this makes it easy for a last minute treat

if you need one. 

Get the kids to help by unwrapping the chocolates...and maybe even wrapping the dough around each candy. 

Homemade gifts from the heart are the best! These sweet treats definitely say LOVE, especially with the hidden 'kiss' inside. 

Don't waste any time...get busy making these fun cookie cups to 

give to friends or share with your family. They'll be so glad you did!

ENJOY A SWEET VALENTINE'S DAY!!!  

VALENTINE COOKIE CUPS 

(with a hidden treat inside) 

1 bag (17.5) ozs. package sugar cookie mix

1/2 cup (1 stick) salted butter, melted

3 Tb. all purpose flour

1 large egg

several drops pink or red food coloring

(I didn't measure, I just squeezed out a stream) 

24 Hershey's kisses (or hugs), unwrapped

Valentine sprinkles, optional 

Spray a mini cupcake pan with cooking spray - you'll need 24 total. Set aside. Preheat oven to 350*. 

In a large bowl, blend sugar cookie mix, melted butter, flour, egg and food coloring (I added food coloring to melted butter before adding to mix - you may add a few more drops as you're mixing if desired.)  I stirred this by hand. 

Using about  1 Tablespoonful of cookie dough, roll into a ball; flatten in your hand...covering most of your palm, placing the 'kiss' in the center. Wrap the dough around it to create a ball; roll until smooth. 

Place the cookie balls into muffin cavities and repeat until you use all the dough. 

Bake for about 12 minutes or until the outsides of the dough look set. Remove from oven and then top with sprinkles. 

Let cookie cups cool in pan for at least 15 minutes before removing from pan to cooling rack. 

Recipe inspired by Princess Pinky Girl

You may also enjoy....

Hot Cocoa Dip (3 ingredients)

​

Flashback Friday - Irresistible Cookies

WELCOME TO FLASHBACK FRIDAY! 

Tickled to share some favorite tasty cookie recipes with you today!! 

Start with 2 cookie mixes, add some oats, butter, eggs and candies and you're all set!  Great when you need something quick for tomorrow...or tonight. 

Easy Monster Cookies

This one begins with a cake mix..add coffee if you'd like...roll in powdered sugar and bake.  MMMM good! Great with a cuppa coffee. 

Chocolate (Mocha) Crinkle Cookies

A from-scratch cookie that will knock your socks off!  

AH.MA.ZING & AWE.SOME! 

Wendi's Awesome Chocolate Chip Cookies

A luscious combo of hazelnut, chocolate & butterscotch.

How can you go wrong???  Pour a glass of milk and enjoy!

Nutella Butterscotch Cookies

3 Patriotic Foodie Dishes for Memorial Day {Blast from the Past}

With a sugar cookie crust, a layer of white chocolate and cream cheese, and thickened berries over the top...this is an impressive holiday dessert! 

SO tasty! 

Raspberries and Cream Patriotic Dessert Squares

The kids will love helping decorate this pretty cupcake with pieces of licorice and frosting gel.  A pretty addition to any gathering. 

American Flag Cupcakes

Cut angel food cake into shapes or squares and skewer along with berries and bananas  for a simple and delicious treat....link included for nutella yogurt dip. YUM!

Patriotic Berry Kebobs

​

Raspberries & Cream Patriotic Dessert Squares

I have always loved Holly's recipes at Life in the Lofthouse. She shared this one at The Country Cook. They're simple, easy to follow, and always scrumptious.

So when I saw this dish, using strawberries, I decided to turn it into a patriotic dessert. 

Perfect!

I used raspberries and blueberries instead of the strawberries that Holly used. My family  loved it!  And I didn't have to smash any berries because the raspberries break down easier. 

This wonderful dessert has a nice thick sugar cookie crust, melted white chocolate and cream cheese filling (are you drooling yet?) topped with a thickened fruit topping, then chilled for perfection. 

The base of the crust has to bake and then cool so you have to think ahead just a little. 

I served it to my family for Memorial Day weekend and we all REALLY loved it.  It was very good the next day too. 

RASPBERRIES & CREAM PATRIOTIC DESSERT SQUARES 

Base:

1 - 1# 5 ozs. bag sugar cookie mix

1/2 c. butter, room temp

1 large egg

Filling:

1 c. white chocolate chips

1 (8 ozs) cream cheese, softened

Topping:

3 c. cleaned raspberries, divided

1/3 - 1/2 c. white sugar

2 Tb. cornstarch

1/3 c. water

3/4 - 1 c. blueberries, washed and dried

Preheat oven to 350.  Spray 9" X 13" baking dish with cooking spray. In large bowl, combine cookie mix, butter and egg until smooth.  Press in bottom of prepared pan; bake 15 - 20 minutes or until golden brown.  Cool completely. 

In small glass bowl, microwave white chocolate chips for 45 - 60 seconds until melted; stir until smooth. Cool a few minutes. In medium bowl, beat softened cream cheese with electric mixer, then add melted chips and blend. Spread over cooled sugar cookie base; refrigerate while preparing topping. 

In medium saucepan, add 1 cup raspberries, along with sugar, cornstarch and water. Cook over medium heat, stirring constantly, until it comes to a boil and thickens. Remove from heat and cool 10 minutes. Fold in remaining raspberries, along with the blueberries; spread over cream cheese filling.  Cover and refrigerate at least 1 hour before serving.  Top with a few fresh blueberries if desired. And dollops of whipped cream!

Yield: 15 - 18 servings 


Linked to 
       Weekend Potluck
        Full Plate Thursday
         Meal Plan Monday


You might also enjoy...

Patriotic Berry Kebobs

American Flag Cupcakes

Patriotic Brownie Dessert

​

Brookies (Cookie Topped Brownies)

This is definitely the 'easy way out' recipe. If you prefer, use your own homemade brownie and/or cookie dough recipes to make this awesome flavor combo.

My friend Jane claims she doesn't do much cooking...she lives alone, but when she bakes, this her #1 dish.  She brought it to our home when our granddaughter Ashtyn passed last year, and this was definitely the first dish to be cleaned up - and quickly!!

So easy and sooo delicious!!!!

'BROOKIES'

1 box brownie mix - 9" X 13" size (if using the kind with a syrup pouch, save the pouch for last)

eggs, water and oil for brownies

1 (16.5 ozs) chocolate chip pre-made cookie dough roll

Preheat oven to 350. Spray 9" X 13" baking dish with cooking spray. Mix brownie mix according to directions on box. Add batter to greased 9×13 in. baking pan.

Cut the cookie dough in 1/4" slices. Place slices of dough on top of the brownies and gently press them down into the brownie mix.

Bake for 25-30 minutes. Cool for 15 minutes. Cut into servings; drizzle with syrup pouch if desired; serve and enjoy!

Yield: 18 - 20

Linked to Weekend Potluck
          Meal Plan Monday

You might also enjoy...

Divine Praline Brownies

Gooey Caramel Coconut Brownies

​

Chocolate Chip Cream Cheese Bars (4 ingredients!)- YES!

Any time my local friend, Joanne, sends me a recipe, I know it's gonna be a winner!

DING! DING! DING! 

She did it again.  This simple recipe is two of my favorite flavors rolled into one. Chocolate chip cookie dough and cream cheese....GOTTA LOVE IT!<3 it="">

Simple and simply delicious.  You can't go wrong making quick treats like this one.

I love that it makes an 8" square panfull. Just right for hubby and me...and the neighbors get a taste too.

So if you want to double this, use a 9" X 13" pan and everyone will love you for it! You'll have to bake it longer, so be sure to check it the last few minutes. 

CHOCOLATE CHIP CREAM CHEESE BARS 

1 tube (18 ozs) refrigerated chocolate chip cookie dough

1 pkg. (8 ozs) cream cheese, softened

1/2 c. sugar

1 egg

Preheat oven to 350.  Grease bottom of 8" square pan.

Cut cookie dough in half.  To make the crust, press half the dough into the bottom of prepared pan. 

In large bowl, beat cream cheese, sugar and egg until smooth.  Spread evenly over crust.  Crumble remaining dough over the top. Bake 30 - 35 minutes until brown. 

Cool & serve.  Serves 16. 

Linked to Weekend Potluck
                   Meal Plan Monday

​

Easy Monster Cookies

I am SUCH a cookie monster!  Always have been.

My sis-in-love, Vicki, makes killer chocolate chips and monster cookies too. 

I do OK with both of them...but she must bake more love into hers than I do because they are just always better than anyone's.  :-/

Since I can't seem to 'Match the Master', I was tickled to find this simple Monster Cookie recipe in an August issue of Woman's World magazine...using cookie mixes.

Specifically, using a chocolate chip and a peanut butter cookie mix - adding a few oats, butter, eggs and chocolate candies, you turn out one honkin' delicious Monster Cookie.

And no one, but you, will ever know.

(Unless you try to pass them by my sil Vicki=)

A great treat to make for the holidays - freeze them to have on hand when unexpected company comes by or to take to the office to share...or to send with hubby to work...or to take to the next party..well, you get the idea. 

EASY MONSTER COOKIES 

 1 pouch (1 lb., 1.5 ozs size) chocolate chip cookie mix

1 pouch (1 lb., 1.5 ozs size) peanut butter cookie mix

1-1/2 c. quick cooking oats

1 c. butter or margarine, room temp

3 eggs

2 c. M & M candies 

Preheat oven to 375*. 

In large bowl, stir all ingredients except candies, until soft dough forms.  Stir in candies. On ungreased baking sheets, place about 1/4 c. dough about 3" apart. 

Bake 12 - 13 minutes or until light golden brown.  Cool 2 minutes; remove from baking sheets to coolling racks.  Store cooled cookies in covered container at room temp. 

Yield: 18 MONSTER cookies

To make 3 dozen smaller cookies, drop dough by 2 heaping Tablespoonsful about 2" apart on ungreased cookie sheets.  Bake 10 - 12 minutes. 

Linked to Mix it up Monday

Deep Dish Gooey Cookie Pie

After seeing this simple recipe at Back for Seconds - I just couldn't quit thinking about it.  I had a choco chip cookie mix in the cupboard and when I had a hankerin' for some sweets, I whipped it up quickly and was enjoying it warm.  MMMMM!

It's so 'EASY PEASY' - only THREE ingredients - and it has many options...use sugar cookie or peanut butter mix, nutella instead of peanut butter, nuts, m & m's (or chopped candy of choice)... whatever 'turns your crank'.

Simple and delicious!  It's a winner as far as I'm concerned.  I'm not even fond of marshmallows, but I could NOT leave this alone.

Very attractive cookie pie too - this would make a great dish to prepare for a bake sale...

or if you're like me...whenever you're craving something sweet and want it NOW! 

Pour yourself a tall glass of cold milk and enjoy a big chunk of warm cookie pie.

You'll be sure to love me forever!

DEEP DISH GOOEY COOKIE PIE

1 batch of chocolate chip cookie dough

(I used a dry mix but you could purchase ready-made)

1/2 - 3/4 cup mini marshmallows

1/2 cup creamy peanut butter

Preheat oven to 350*

Press half of the dough into a greased 12" cast iron skillet (I used a 9" round cake pan.) Top with dollops of peanut butter evenly all over the dough. Sprinkle with marshmallows. Top with remaining cookie dough, making sure to spread it evenly.

Bake for 25 minutes or until edges brown and cookie is set. Tastes great at room temperature but is super yummy warmed up with ice cream on top...and maybe a drizzle of hot fudge if you want to go 'whole hog'.

Or taste it as soon as it cools from the oven.

(I'm not sayin' if I did or didn't do that...

but just be careful not to burn your mouth =)  

Linked to Thursday's Treasures

          Creative Thursday
        Weekend Potluck
               Melt in your Mouth Monday
           Totally Tasty Tuesday
          It's a Piece O' Cake
            Mrs. Fox's Sweet Party
            Gooseberry Patch Roundup - 5 ingredients or less
          Ingredient Spotlight - Chocolate Chips

Chocolate-Cream Cheese-Peanut Butter Bars

Oh yeh!  With all those things in a bar, you know this has gotta be a winner!

I do love The Life of a Foodie and Her Family blog and find myself printing many of her recipes.

I tried her recipe for these delicious bars over Thanksgiving - and since I didn't have my
camera to take a picture (Canon just mailed me another one - hurrah) I am going to
share her post, recipe and picture! 

Thanks Lynn!

Chocolate-Cream Cheese-Peanut Butter Bars

These are great - oh how I love peanut butter and chocolate.  This definitely satisfies any craving for either.  Try 'em - you're sure to like 'em!


Cookie Base & Topping:


1 pouch (1 lb. 1.5 ozs) peanut butter cookie mix
3 Tb. oil
1 Tb. water
1 egg

Filling:

1 1/4 cups semisweet chocolate chips
1/4 cup butter or margarine
1 package (8 oz) cream cheese, softened
2/3 cup crunchy or creamy peanut butter
3/4 cup powdered sugar
1/2 cup whipping cream

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base and topping ingredients until soft dough forms. Shape 6 (1-inch) balls of dough. On ungreased cookie sheet, place balls 2 inches apart; flatten in crisscross pattern with fork.

Press remaining dough in pan. Bake cookies and base 10 to 12 minutes or until edges are light golden brown. Cool 10 minutes. Reserve cookies for topping.

In small microwavable bowl, microwave chocolate chips and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth. Spread evenly over bars. Refrigerate until firm, about 30 minutes.

In medium bowl, beat cream cheese, peanut butter, powdered sugar and whipping cream with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until light and fluffy. Spread over chocolate layer.

Crush reserved cookies; sprinkle over cream cheese layer. Press in lightly. Refrigerate until set, about 30 minutes. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.