Recipe Roundup: Cream Cheese Hershey Bar Cookies

photo 2-2I saw this recipe about a month or so ago on Pinterest and have been meaning to make these cookies for about 2 weeks now. But then life happened… Tonight, after working late and realizing that I needed a recipe for Thursday, I flew into action and hoped for the best. Thankfully, the baking gods were on my side and these turned out yummy.  They’re lighter than a chocolate chip cookie, but similar in texture, and oh so creamy. Enjoy!

Recipe adapted from Cupookie

3 oz cream cheese
1 stick butter
1 1/2 cups powdered sugar
1 egg
1 tsp vanilla
1/2 tsp baking powder
1 3/4 cup flour
4 Hershey’s Bars, chopped


  1. Preheat oven to 375.
  2. Cream butter, cream cheese, and sugar until light and fluffy.
  3. Add egg and vanilla. Mix in flour and baking powder just until combined. Stir in chopped chocolate.
  4. Refrigerate dough for 30 minutes.
  5. Scoop out dough onto lined baking sheet. Bake for 10-12 minutes or until bottoms are lightly browned.

Recipe Review: Chocolate Peanut Butter Surprise Cookies

IMG_1158Happy New Year!!! I know, it’s been a while. Holidays… Travel… Illness… It all takes time. But I’m back! So let’s kick off the new year with a sweet treat!

First off, a confession: I have a  weakness, ok I have many–one of which is peanut butter. I think if you put peanut butter on a rock I’d eat it; that’s how deep my love goes. (And for the record, Sarge–my dog–feels the same.) So when I came across this recipe I knew I had to try it. And boy was it worth it. A friend of mine made these before I did and had one word to say, wow. I agree. Let me know what you think!

Peanut Butter Surprise Cookies
3/4 cup confectioners’ sugar
3/4 cup peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup (1 stick) butter or margarine, softened
1/4 cup peanut butter
1 tsp vanilla
1 egg
1 1/2 cups flour
1/2 cup cocoa powder
1/2 tsp baking soda
For the centers, mix the peanut butter and sugar together (you may need to use your hands). Form into approximately 30 balls and flash freeze on a baking sheet.
While they’re chilling, make the cookie dough:

  1. Beat the butter, sugars and peanut butter together until mixed.
  2. Add in the vanilla and egg and beat to combine.
  3. Gradually add in the flour, cocoa powder and baking soda until blended.
  4. Remove the peanut butter centers from the freezer, and shape the cookie dough around the ball until completely covered.
  5. Flatten the cookies with a sugar-dipped glass.
  6. Bake on 375 F for 7 to 9 minutes, until tops of cookies just begin to crack.
Tara’s Tip: Next time, I would flatten the cookies and then sprinkle the sugar on top. I kept dipping my glass in water before the sugar and flattening in step 5 and I didn’t feel there was enough sugar on the cookies using this process.

Hot Chocolate Cookies

Hot Cocoa CookiesI hope everyone had a very Merry Christmas!!! I know I did. And one of the things that made it so incredibly yummy were the hot cocoa cookies I made. A friend of mine discovered this deliciousness 2 years ago and they have been my favorite cookie ever since. I continue to spread the joy of this recipe, since there are still people around the world that aren’t aware of them. I found this particular recipe on Baked Bree. Enjoy!


  • 2 sticks room temperature butter
  • 1 cup sugar
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 1/4 cups flour
  • 4 packages Hot Chocolate Mix (not sugar free)
  • 1 teaspoon salt
  • 1 1/4 teaspoon baking soda
  • 1 bag mini marshmallows


  1. Preheat the oven to 350 degrees.
  2. Cream together both sugars and the butter until light and fluffy.
  3. In another bowl, whisk together the dry ingredients.
  4. Mix the eggs and vanilla into the wet ingredients.
  5. Slowly add in the dry ingredients, in stages. (Remember to scrape the bottom of the bowl if you’re using a standing mixer.
  6. The recipe says to chill the dough for an hour. (I have never done this step and they have always come out delicious.)
  7. Drop onto a parchment lined cookie sheet using an ice cream scooper.
  8. Bake them for 9 to 11 minutes, BUT, the last 2 minutes of baking, add 4 marshmallows to each cookie, gently pressing them into the cookie. (I baked for 9 minutes, added the marshmallows and then baked an additional 2 minutes.)
  9. Let cool for 5 minutes before removing from the pan.

Tara’s Tips: Some recipes add chocolate chips. I personally think that you can overdo a cookie, so I haven’t tried this, but in case you feel adventurous: Add 1 c each of white, milk, and semi-sweet chocolate chips before chilling in step 6.