Kitchen Sink Cookie Bars

1. Preheat oven to 350 degrees F and line an 8×8 pan with parchment paper. Combine the flour, cornstarch, baking powder, and salt in a medium bowl. Whisk to mix and set aside.
2. In a large bowl, beat together the butter and sugars. Add the eggs and vanilla and beat to combine.
3. Add the flour mixture to the butter mixture and beat to combine.
4. Fold in the chocolate chips, caramel, and pretzels. Reserve a small amount of each ingredient for sprinkling on top of the cookie bars, if desired.
5. Spread the batter into the prepared pan. Top with reserved chocolate chips, caramel, and pretzel pieces.
6. Bake in the preheated oven for 30 to 35 minutes, until the center of the cookie bars is set.
7. Remove from oven and allow to cool to room temperature before slicing.

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Kitchen Sink Cookie Bars

Kitchen Sink Cookie Bars are thick, chewy, and packed with chocolate chips, gooey caramel pieces, and crunchy pretzels.

Course Dessert

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 9

Calories 406kcal

Ingredients

• 1 ½ cups flour
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup brown sugar
• ¼ cup sugar
• 1/2 cup butter melted
• 2 eggs
• 1 teaspoon vanilla
• ½ cup dark chocolate chips
• ½ cup semi sweet chocolate chips
• ¼ cup caramel pieces
• ½ cup chopped pretzels

Instructions

• Preheat oven to 350 degrees F and line an 8×8 pan with parchment paper. Combine the flour, cornstarch, baking powder, and salt in a medium bowl. Whisk to mix and set aside.
  
• In a large bowl, beat together the butter and sugars. Add the eggs and vanilla and beat to combine.
  
• Add the flour mixture to the butter mixture and beat to combine.
  
• Fold in the chocolate chips, caramel, and pretzels. Reserve a small amount of each ingredient for sprinkling on top of the cookie bars, if desired.
  
• Spread the batter into the prepared pan. Top with reserved chocolate chips, caramel, and pretzel pieces.
  
• Bake in the preheated oven for 30 to 35 minutes, until the center of the cookie bars is set.
  
• Remove from oven and allow to cool to room temperature before slicing.
  

Nutrition

Calories: 406kcal | Carbohydrates: 53g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 65mg | Sodium: 433mg | Potassium: 198mg | Fiber: 2g | Sugar: 29g | Vitamin A: 377IU | Vitamin C: 0.2mg | Calcium: 69mg | Iron: 1mg

The post Kitchen Sink Cookie Bars appeared first on The Rockstar Mommy.

Ingredient Notes

All-purpose flour: Gives structure to the cookie dough
Baking soda: Helps the cookies rise and spread just right
Sea salt: Balances the sweetness
Unsalted butter: Creates a rich, soft texture
Granulated sugar: Adds sweetness and helps with crisp edges
Light brown sugar: Adds moisture and a deeper flavor
Eggs: Bind everything together
Heavy cream: Adds richness and softness
Vanilla extract: Brings out all the flavors
Strawberry pop-tarts: Adds that classic strawberry jam flavor and texture

Strawberry Poptart Cookies

1. Preheat oven to 350 degrees and line baking sheets with parchment paper.
   Place butter, brown sugar, and granulated sugar in a stand mixer. Beat on medium-high
   speed until light and fluffy, about 2 to 3 minutes.
2. Add the eggs and beat until blended. Add the vanilla and mix.
3. Whisk flour, baking soda, and salt together in a medium bowl. Slowly, add flour to wet ingredients. Mix on medium speed for about 30 seconds, or until the flour has mixed in.
4. Add in heavy cream and broken Poptart’s and stir.
5. Chill cookie dough for 30 minutes.
6. Place spoonful of cookie dough on a lined baking sheet. Bake in preheated oven for about 10-12 minutes.
7. Transfer cookies to cooling rack until cooled completely.

More Recipe Ideas

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Crispy Greek Smashed Potatoes

Easy Cajun Pasta Skillet

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Strawberry Poptart Cookies

If you love a fun twist on a classic treat, these Strawberry Poptart Cookies are going to be your new favorite treat

Course Dessert

Cuisine Cookies, Family Favorite

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Chill Time 30 minutes minutes

Total Time 57 minutes minutes

Servings 20

Calories 159kcal

Equipment

• cookie scoop
• baking sheet
• mixer

Ingredients

• 2 ½ cups all-purpose flour
• 1 heaping teaspoon baking soda
• ½ teaspoon sea salt
• 8 tablespoons unsalted butter room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 large eggs
• ¼ cup heavy cream
• 1 teaspoon vanilla extract
• 6 Strawberry Poptart’s broken into small pieces

Instructions

• Preheat oven to 350 degrees F and line baking sheets with parchment paper. Place butter, brown sugar, and granulated sugar in a stand mixer. Beat on medium-high speed until light and fluffy, about 2 to 3 minutes.
  
• Add the eggs and beat until blended. Add the vanilla and mix.
  
• Whisk flour, baking soda, and salt together in a medium bowl. Slowly, add flour to wet ingredients. Mix on medium speed for about 30 seconds, or until the flour has mixed in.
  
• Add in heavy cream and broken Poptart’s and stir.
  
• Chill cookie dough for 30 minutes.
  
• Place spoonful of cookie dough on a lined baking sheet.
  
• Bake in preheated oven for about 10-12 minutes.
  
• Transfer cookies to cooling rack until cooled completely.
  

Nutrition

Calories: 159kcal | Carbohydrates: 20g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 368mg | Potassium: 43mg | Fiber: 4g | Sugar: 25g | Vitamin A: 211IU | Vitamin C: 0.02mg | Calcium: 18mg | Iron: 9mg

The post Strawberry Poptart Cookies appeared first on The Rockstar Mommy.

Ingredient Notes

• White almond bark: Melts smoothly to create the creamy base and best flavor for these Easter cookies.
• Pretzel twists: Add a salty crunch that balances the sweetness and gives structure to the cookies.
• Pastel M&Ms: Bring bright color and a festive Easter dessert look with chocolate candy eggs in every bite.

How to Make No Bake Easter Drop Cookies

1. Line a cookie sheet with parchment paper or wax paper and set aside. Crush the pretzels into small pieces and place them in a large bowl.
2. In a medium microwave-safe bowl, melt the white almond bark, stirring often until smooth with no lumps remaining.
3. Add crushed pretzels to melted chocolate and stir until fully coated.
4. Gently fold in the pastel M&Ms, mixing just until combined to keep the colors vibrant.
5. Use a cookie scoop or tablespoon to drop spoonfuls onto the prepared baking sheet, shaping slightly if desired.
6. Place the pan in the freezer for about 10 minutes until the cookies are completely set.

More Recipe Ideas

20 Yummy Ways to Eat Hard Boiled Eggs

Easter White Chocolate Cookie Bark

No Bake Easter Drop Cookies

Easter Fluff Desset Recipe

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No Bake Easter Drop Cookies

These No Bake Easter Drop Cookies are a perfect easy Easter themed treat that comes together in minutes and adds a fun pop of color to any holiday table.

Course Dessert

Cuisine Easter

Keyword no bake

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

chilling time 10 minutes minutes

Total Time 15 minutes minutes

Servings 25 cookies

Calories 189kcal

Ingredients

• 24 ounce white almond bark
• 2 cups pretzel twists
• ½ cup pastel M&Ms

Instructions

• Line a cookie sheet with parchment paper or wax paper and set aside. Crush the pretzels into small pieces and place them in a large bowl.
  
• In a medium microwave-safe bowl, melt the white almond bark, stirring often until smooth with no lumps remaining.
  
• Add crushed pretzels to melted chocolate and stir until fully coated.
  
• Gently fold in the pastel M&Ms, mixing just until combined to keep the colors vibrant.
  
• Use a cookie scoop or tablespoon to drop spoonfuls onto the prepared baking sheet, shaping slightly if desired.
  
• Place the pan in the freezer for about 10 minutes until the cookies are completely set.
  

Nutrition

Calories: 189kcal | Carbohydrates: 25g | Protein: 1g | Fat: 9g | Saturated Fat: 8g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 53mg | Potassium: 8mg | Fiber: 0.2g | Sugar: 22g | Vitamin A: 9IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.2mg

The post No Bake Easter Drop Cookies appeared first on The Rockstar Mommy.

Ingredient Notes

• All-purpose flour: Forms the structure of the cookie dough balls, giving body and balance to the wet ingredients.
• Pumpkin spice: A mix of warm spices that add the signature fall season flavor.
• Baking soda: Ensures the cookies rise slightly without becoming cakey cookies.
• Salt: Balances the sweetness and enhances pumpkin spice flavor.
• Unsalted butter (room temperature): Creams with sugars for the perfect chewy texture.
• Brown sugar (dark brown sugar preferred): Adds moisture and depth, giving the cookies a rich pumpkin flavor.
• Granulated sugar (white sugar): Add the sweetness
• Eggs (room temperature): Bind the cookie dough and contribute to soft pumpkin cookies with a chewy center.
• Pure vanilla extract: Enhances all the flavors and ties together the pumpkin spice flavor.
• White chocolate chips: Sweet white chocolate chips are the perfect contrast to the warm spices.
• Pumpkin spice chips: Boost the pumpkin flavor and make these cookies one of your new favorite things.

Pumpkin Spice White Chocolate Chip Cookies Recipe

1. Preheat your oven to 375° F. Line a sheet pan with parchment paper. Whisk together the flour, pumpkin spice, baking soda, and salt in a medium mixing bowl, set it aside.
2. Cream together the butter, brown sugar, and granulated sugar in your mixer on medium speed until it is light and fluffy, about 5 minutes.
3. Add in the vanilla and eggs, mix just until the eggs are incorporated.
4. Turn the mixer down to low and slowly add in the flour mixture.
5. Add in the white chocolate chips and pumpkin spice chips, stir just until combined.
6. Scoop about two tablespoons of cookie dough onto an ungreased sheet pan, making sure to keep them about two inches apart.
7. Bake for 10-14 minutes until the edges are golden brown.

More Desserts We Love

Tres Leche Cupcakes

Healthy Fruit Dip

Strawberry Poptart Cookies

Banana Pudding Cheesecake Squares

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Pumpkin Spice White Chocolate Chip Cookies

These Pumpkin Spice White Chocolate Chip Cookies are a perfect way to highlight pumpkin flavor while still keeping the chewy texture of a classic sugar cookie.

Course Dessert

Cuisine Cookies

Keyword fall, pumpkin

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 26 Cookies

Calories 124kcal

Ingredients

• 3 cups all-purpose flour
• 2 teaspoon pumpkin spice
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter room temperature
• 1 cup brown sugar packed
• 1/2 cup granulated sugar
• 2 eggs room temperature
• 2 teaspoon vanilla extract
• 2 cup white chocolate chips
• 1 cup pumpkin spice chips

Instructions

• Preheat your oven to 375° F. Line a sheet pan with parchment paper.
• Whisk together the flour, pumpkin spice, baking soda, and salt in a medium mixing bowl, set it aside.
  
• Cream together the butter, brown sugar, and granulated sugar in your mixer on medium speed until it is light and fluffy, about 5 minutes.
  
• Add in the vanilla and eggs, mix just until the eggs are incorporated.
  
• Turn the mixer down to low and slowly add in the flour mixture. Add in the white chocolate chips and pumpkin spice chips, stir just until combined.
  
• Scoop about two tablespoons of cookie dough onto an ungreased sheet pan, making sure to keep them about two inches apart.
  
• Bake for 10-14 minutes until the edges are golden brown.
  

Nutrition

Calories: 124kcal | Carbohydrates: 24g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 205mg | Potassium: 85mg | Fiber: 0.4g | Sugar: 22g | Vitamin A: 240IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg

The post Pumpkin Spice White Chocolate Chip Cookies appeared first on The Rockstar Mommy.

Get creative with your sugar cookie decorating by following some of my easy decorating tips below!

4th of July Sugar Cookies

For Cookies
Combine dough and flour. Roll to ¼” thickness. Cut out cookie shapes. Bake at 350 for 8 minutes or until the edges start to brown.

For Royal Icing

1. In a stand mixer combine sugar and meringue powder. Add 8 tablespoons of water, using the whisk attachment, beat for 1 minute on low. Continue to add water one tablespoon at a time until the icing slowly drizzles from the whisk when lifted.
2. Once prepared – if the icing is too hard, add more water one drop at a time. Too runny, add more icing sugar one teaspoon at a time.
3. Separate the icing into small mixing bowls and add desired food coloring. Mix well. Scoop the icing into piping bags or icing bottles.

Decorating instructions

1. Line around the edge of the design with icing and fill the middle. Use a toothpick to poke bubbles or direct icing into holes.
2. Fill in the rest of the of the cookies, spreading the icing until smooth.

Here are different decorating techniques:

1. Polka Dots: before the flooded icing area dries, add dots of different colored icing.
2. Zig zag design: before the flooded icing area dries, add stripes of different colored icing and then drag a toothpick through the stripes.
3. For fireworks: before the flooded icing area dries, Drop one large drop of different colored icing, use a toothpick to drag icing from the dot into the flooded area in a firework pattern.  Drop a smaller dot of a different color into the same spot and use a toothpick to draw the icing into the flooded area.
   

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4th of July Sugar Cookies

These bright and celebratory 4th of July Sugar Cookies are a must-add to any holiday platter for your 4th of July events.

Course Dessert

Cuisine 4th of July, Cookies

Keyword royal icing

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 23 minutes minutes

Servings 24

Calories 165kcal

Ingredients

For Cookies

• 1 package Pillsbury refrigerated sugar cookie dough
• ¼ cup all purpose flour

For Royal Icing

• 4 cups powdered sugar
• 3 tablespoons meringue powder
• 8-12 tablespoons room temperature water
• Gel food coloring

Instructions

For Cookies

• Combine dough and flour. Roll to ¼” thickness. Cut out cookie shapes. Bake at 350 for 8 minutes or until the edges start to brown.

For Royal Icing

• In a stand mixer combine sugar and meringue powder. Add 8 tablespoons of water, using the whisk attachment, beat for 1 minute on low. Continue to add water one tablespoon at a time until the icing slowly drizzles from the whisk when lifted.
• Once prepared – if the icing is too hard, add more water one drop at a time. Too runny, add more icing sugar one teaspoon at a time.
• Separate the icing into small mixing bowls and add desired food coloring. Mix well. Scoop the icing into piping bags or icing bottles.

Decorating instructions

• Line around the edge of the design with icing and fill the middle. Use a toothpick to poke bubbles or direct icing into holes. Fill in the rest of the of the cookies, spreading the icing until smooth.

Here are different decorating techniques:

• Polka Dots: before the flooded icing area dries, add dots of different colored icing.
• Zig zag design: before the flooded icing area dries, add stripes of different colored icing and then drag a toothpick through the stripes.
• For fireworks: before the flooded icing area dries, Drop one large drop of different colored icing, use a toothpick to drag icing from the dot into the flooded area in a firework pattern.  Drop a smaller dot of a different color into the same spot and use a toothpick to draw the icing into the flooded area.

Nutrition

Calories: 165kcal | Carbohydrates: 33g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 55mg | Potassium: 30mg | Fiber: 0.2g | Sugar: 26g | Vitamin A: 7IU | Calcium: 2mg | Iron: 0.4mg

The post 4th of July Sugar Cookies appeared first on The Rockstar Mommy.

The final touch is a vibrant green frosting, sprinkled with festive colors, transforming each cookie into a celebration of St. Patrick’s Day. Whether you’re a fan of the holiday or just love a good sugar cookie, this recipe promises joy in every bite, from the first mix of dry and wet ingredients to the last sprinkle of green. Let’s bake a batch of these green-tinted treasures together and make this St. Patrick’s Day unforgettable.

Easy St. Patrick’s Day Lofthouse Cookies

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Easy St. Patrick Day Lofthouse Cookies

As St. Patrick's Day draws near, dive into the magic of baking with our Easy St. Patrick's Day Lofthouse Cookies.

Course Dessert

Cuisine Cookies, St. Patrick’s Day

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Chilling Time 3 hours hours

Total Time 3 hours hours 50 minutes minutes

Servings 24 cookies

Calories 165kcal

Ingredients

Cookies:

• 3 cups cake flour
• 1 ½ teaspoons baking soda
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• ½ cup unsalted butter room temperature
• 1 cup granulated sugar
• ½ sour cream
• 2 large eggs room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

Frosting:

• ½ cup salted butter room temperature
• 2 ½ cups confectionary sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract
• Sprinkles

Instructions

• Whisk together the flour, baking soda, baking powder, and salt in a medium mixing bowl, and set it aside.
• In the bowl of your mixer, cream your butter and granulated sugar until it’s light and fluffy. Mix in the sour cream, eggs, vanilla extract, and almond extract.
• Stir in the flour mixture just until combined.
• Divide the dough into two equal proportions. Wrap the dough in plastic wrap and refrigerate for 3 hours.
• Preheat the oven to 350°F and line two sheet pans with parchment paper.
• Dust your counter with flour and roll the dough to about ½ inch thick. Using a 3-inch round cookie cutter, cut out the cookies from the dough. Transfer the cookies onto the sheet pan about 1 inch apart.
• Bake for 8-9 minutes, until the edges turn golden brown. Allow the cookies to cool completely.

Frosting:

• Cream the butter in the bowl of your mixer until it’s light and fluffy. Slowly mix in the powdered sugar until all is combined.
• Add in the milk, vanilla extract, and almond extract. Mix over medium-high speed until the mixture is light and fluffy, about 1 minute.
• Place the frosting in a piping bag with a large straight piping tip.
• Pipe the frosting onto the cookies and use a knife to smooth the top of the frosting.
• Top the cookies with the sprinkles.

Nutrition

Calories: 165kcal | Carbohydrates: 33g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 163mg | Potassium: 26mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 261IU | Calcium: 14mg | Iron: 0.2mg

The post Easy St. Patrick’s Day Lofthouse Cookies appeared first on The Rockstar Mommy.

Get the kids involved when making these festive cookies by allowing them to place the candy pumpkins into the center of each cookie once slightly cooled. 

Cute Pumpkin Blossom Cookies

1. Preheat the oven to 350 degrees. Prepare a large baking sheet with parchment paper. Whisk together the flour, baking soda, and salt. Set aside.
2. Beat the butter and medium speed for 5 minutes. Scrape down the sides. Add the sugar and continue beating for 5 to 7 minutes or until fluffy.
3. Add the egg and vanilla extract, beating until evenly combined. Add the flour mixture and beat until mixed. 
4. Slowly add the milk to the dough as the mixer runs, adding just enough to soften the dough. Add in small amounts of food coloring until you achieve the color you want.
5. Using a small (1 tablespoon) cookie scoop, portion the cookie dough and shape into balls. Roll each ball in the colored sugar if desired. Place on the baking sheet about 1 inch apart.
6. Bake for 8 to 10 minutes or until the cookies are puffed and the edges are set.
7. Cool the cookies on the baking sheet for 2 to 3 minutes before pressing one pumpkin into the center of each cookie.
8. Transfer to a wire rack and allow the cookies to cool completely. The candies will look like they are melting but do not disturb them and they will re-solidify in the correct shape.
9. Store in an airtight container for up to 1 week or refrigerate for up to 3 weeks. Cooled cookies can also be frozen but sudden temperature changes may cause the candy to “bloom” which is harmless but not pretty.

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Cute Pumpkin Blossom Cookies

These Cute Pumpkin Blossom Cookies are not just adorable and fun to make, they also taste great!

Course Dessert

Cuisine Cookies, Halloween, Thanksgiving

Keyword cute food, Fun Food

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 48 cookies

Calories 6615kcal

Ingredients

• 2 cups flour
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup 1 stick unsalted butter, room temperature
• 1 cup sugar
• 1 egg
• 1 ½ teaspoon vanilla extract
• 1 to 2 tablespoons milk
• Orange food coloring if desired
• ⅓ cup brightly colored sugar or sprinkles if desired
• 48 candy pumpkins

Instructions

• Preheat the oven to 350 degrees. Prepare a large baking sheet with parchment paper. Whisk together the flour, baking soda, and salt. Set aside.
• Beat the butter and medium speed for 5 minutes. Scrape down the sides. Add the sugar and continue beating for 5 to 7 minutes or until fluffy.
• Add the egg and vanilla extract, beating until evenly combined. Add the flour mixture and beat until mixed.
• Slowly add the milk to the dough as the mixer runs, adding just enough to soften the dough.
• Using a small (1 tablespoon) cookie scoop, portion the cookie dough and shape into balls. Roll each ball in the colored sugar if desired. Place on the baking sheet about 1 inch apart.
• Bake for 8 to 10 minutes or until the cookies are puffed and the edges are set.
• Cool the cookies on the baking sheet for 2 to 3 minutes before pressing one pumpkin into the center of each cookie.
• Transfer to a wire rack and allow the cookies to cool completely. The candies will look like they are melting but do not disturb them and they will resolidify in the correct shape.
• Store in an airtight container for up to 1 week or refrigerate for up to 3 weeks. Cooled cookies can also be frozen but sudden temperature changes may cause the candy to “bloom” which is harmless but not pretty.

Nutrition

Calories: 6615kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 98mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 65IU | Calcium: 16mg | Iron: 0.4mg

The post Cute Pumpkin Blossom Cookies appeared first on The Rockstar Mommy.

20 Copycat Crumbl Cookies Recipes

1. Copycat Frosted Snickerdoodle Crumbl Cookies – The Suburban Soapbox
2. Copycat Ultimate Peanut Butter Crumbl Cookies – Borrowed Bites
3. Copycat Turtle Crumbl Cookies – Bake Me Some Sugar
4. Copycat Dulce de Leche Crumbl Cookies – Kimspired DIY
5. Copycat Oreo Brownie Crumbl Cookies – Eating Gluten and Dairy Free
6. Copycat Dirt Cake Crumbl Cookies – Modern Meal Makeover
7. Copycat Crumbl Sugar Cookies – Simplistically Living
8. Copycat Oreo Crumbl Cookies – The Fresh Cooky
9. Copycat Cosmic Brownie Crumbl Cookies – Salt and Baker
10. Copycat Cinnamon Roll Crumbl Cookies – House of Nash Eats
11. Copycat Crumbl Churro Cookies – Modern Meal Makeover
12. Copycat Cookies and Cream Milkshake Crumbl Cookies – Life Love Liz
13. Copycat Mallow Crumbl Cookies – Kimspired DIY
14. Copycat Birthday Cake Crumbl Cookies with Sprinkles – Brooklyn Active Mama
15. Copycat Fruity Pebbles Crumbl Cookies – House of Nash Eats
16. Copycat Chocolate Heath Crumbl Cookies – Cooking with Karli
17. Copycat Chocolate Chip Crumbl Cookies – Salt and Baker
18. Christmas Funfetti Crumbl Cookies – The Suburban Soapbox
19. Copycat Candy Cane Crumbl Cookies – Kimspired DIY
20. Copycat Lemon Poppy Seed Crumbl Cookies – Lifestyle of a Foodie

The post 20 Copycat Crumbl Cookies Recipes appeared first on The Rockstar Mommy.

This Giant Cookie Cake is a party-sized treat that’s not just fun to look at but tastes just as good as the all-time classic chocolate chip cookie!

It’s perfect for kids parties, after-school treats, a dessert snacks table or can even be gifted using a cardboard pizza box! 

Customize the toppings or batter by adding your favorite flavors, candy or sprinkles and serve freshly baked or make ahead and store your cookie cake for easy future indulgences. 

Recipe Notes:

• The best pan for this Giant Cookie Cake is one that is at least ½ inch deep. This will provide a suitable depth of cookie per slice, replicating a pizza slice and giving that soft and chewy interior with a crisp outer layer. 

• Your giant cookie will expand while baking which is why you should leave ½’ spacing around the edges of the pizza pan.

• Feel free to customize this Cookie Cake with your own selection of toppings. I’ve chosen to add a delicious cream cheese frosting but you could add a chocolate drizzle, keep it plain and serve with a scoop of your favorite ice cream, or incorporate your favorite chocolate candy into the cookie dough such as M&Ms. 

HOW SHOULD I STORE THIS GIANT COOKIE CAKE?

1. Store any leftover cookie cake slices in the refrigerator for up to 3 days when placed in an airtight container. You can also make your giant cookie pizza ahead of time and wrap it tightly in plastic wrap in the pizza pan, leaving any cream cheese topping just prior to serving.

2. Baked Giant Cookie Cake can also be stored in the freezer for 3 -4 weeks when stored in an airtight container or wrapped in plastic wrap in the pizza pan. Defrost at room temperature and add it to the oven to heat it if you prefer it served warm. 

3. In both instances above, it’s important to first allow the baked giant cookie cake to completely cool prior to any storing as remaining heat will cause condensation which could result in your cookie cake becoming soggy. 

Be sure to see the recipe card below for full ingredients & instructions.

Giant Cookie Cake

1. Preheat oven to 350 degrees F. Lightly spray 12 inch round pizza pan with non-stick cooking spray or line it with parchment paper.
2. In a large mixing bowl, cream together butter, brown sugar, milk and vanilla until smooth and fluffy.
3. Add egg and beat until well combined.
4. In a small bowl, whisk together flour, salt and baking soda. Add dry mixture to wet ingredients and mix until well combined.
5. Stir in chocolate chips.
6. Spread evenly into prepared pan leaving about ½ inch around the edge.
7. Bake for 15-20 minutes or until edges are golden brown. Cool completely on wire rack.

For Optional Topping 

1. In a large bowl, beat the cream cheese until fluffy.
2. Add powdered sugar and vanilla and beat until creamy
3. Fold in whipped topping.
4. Spread onto cooled cookie pizza.
5. Add your favorite toppings 
6. Serve immediately.
7. Store leftovers in airtight container in refrigerator.

Other Fun and Delicious Dessert Ideas

• Lemon Lush Cake
• Apple Snickers Salad
• Whipped Hot Chocolate

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Giant Cookie Cake

This Giant Cookie Cake is a party-sized treat that’s not just fun to look at but tastes just as good as the classic chocolate chip cookie!

Course Dessert

Cuisine American, Cookies, Family Favorite

Keyword big cookie, Chocolate, sugar cookie

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 472kcal

Ingredients

• ¾ cup unsalted butter, softened (1 ½ sticks )
• 1 & ¼ cups brown sugar packed
• 2 tablespoons milk
• 1 tablespoon vanilla extract
• 1 large egg room temperature
• 2 cups all-purpose flour
• 1 teaspoon salt
• ¾ teaspoon baking soda
• 1 cup chocolate chips

Topping – Optional

• 8 oz cream cheese, softened
• 8 oz container whipped topping, thawed
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• Decoration Options
• Candy
• Sprinkles

Instructions

• Preheat oven to 350 degrees F. Lightly spray 12 inch round pizza pan with non-stick cooking spray or line it with parchment paper.
• In a large mixing bowl, cream together butter, brown sugar, milk and vanilla until smooth and fluffy
• Add egg and beat until well combined
• In a small bowl, whisk together flour, salt and baking soda
• Add dry mixture to wet ingredients and mix until well combined
• Stir in chocolate chips
• Spread evenly into prepared pan leaving about ½ inch around the edge
• Bake for 15-20 minutes or until edges are golden brown
• Cool completely on wire rack

For Topping

• In a large bowl, beat the cream cheese until fluffy
• Add powdered sugar and vanilla and beat until creamy
• Fold in whipped topping
• Spread onto cooled cookie pizza
• Add your favorite toppings
• Serve immediately
• Store leftovers in airtight container in refrigerator

Nutrition

Calories: 472kcal | Carbohydrates: 60g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 69mg | Sodium: 354mg | Potassium: 112mg | Fiber: 1g | Sugar: 43g | Vitamin A: 649IU | Calcium: 63mg | Iron: 1mg

The post Giant Cookie Cake appeared first on The Rockstar Mommy.

Of course, there’s nothing stopping you from using your own favorite cookies if they differ from my delicious selection! Add in some chopped fudge, chopped candy bars or whatever else your heart desires to make the ultimate Cookie Jar Ice Cream! 

How to Make Cookie Jar Ice Cream

1. Beat the sugar, heavy cream, whole milk, and vanilla extract until the sugar is dissolved.
2. Pour the mixture into the ice cream maker and freeze according to the manufacturer’s instructions.
3. When the ice cream is almost completely set, add the mix-ins.
4. For firmer ice cream, transfer ice cream to a freezer-safe container and freeze for 4 to 6 hours.

CAN I USE DIFFERENT COOKIES FOR THIS DESSERT?

• Cookie Jar Ice Cream is basically homemade vanilla ice cream with cookie chunks mixed in. You can use your favorite cookies, or the generic version of the cookies mentioned above. 

• Using different cookies may alter the taste of the desert slightly but don’t let that stop you from using your favorite choice of cookies. 

DO I NEED TO USE HEAVY CREAM FOR COOKIE JAR ICE CREAM?

• I highly recommend using heavy cream for making homemade ice cream. The heavy cream is an essential ingredient in making creamy and smooth ice cream which can’t be replicated to the same extent with a substitute that has less of a fat content. 

CAN I MAKE A VEGAN VERSION OF THIS RECIPE?

You bet! There are two main ingredients that you’ll want to change when making this ice cream vegan:

CREAM:

• Coconut cream is a great option because it has a good amount of fatty content like heavy cream. Of course, you can also make your own vegan mixture of plant-based milk and a flavorless oil like canola. 

MILK:

• Full fat coconut milk makes an excellent replacement and adds to the nutty, creamy flavor you’ll love in this delicious recipe! Cashew milk is also another great alternative with all the same tasty benefits!

• Another point to consider is making sure that you use vegan-friendly cookies as the mix-ins to the ice cream. 

CAN I MAKE THIS ICE CREAM WITHOUT AN ICE CREAM MAKER?

Take heart my friend, you don’t HAVE to have an ice cream maker to make this desert. Here are two ways to make this ice cream without an ice cream maker:

The food processor:

• Follow step 1 of the recipe instructions and then freeze the mixture flat in a Ziploc bag for about 2 hours.
• Once frozen, break up your frozen ice cream base into chunks and give it a good pulse using a food processor. 
• Place your processed ice cream into a freezer-safe container and leave it to freeze overnight. 

This method produces a very similar consistency to using an ice cream maker.

Ice Bath and Hand Mixer:

• Here, you’re going to be replicating an ice cream maker by using a large bowl filled with ice and ice cream salt and then a smaller bowl placed inside the larger bowl where you’ll assemble your ice cream mixture. 
• Set the ice cream bowl into the ice bowl and mix with a hand mixer until the ice cream base freezes. 
• Place both bowls as is into the freezer for 45 minutes.

The only challenge with this method is that you do need a good amount of freezer space and it does take extra effort making your ice cream this way. 

Print

Cookie Jar Ice Cream

Creamy indulgent Cookie Jar Ice Cream contains chunks of three of my favorite cookies: Oreos, Chips Ahoy! chocolate chip cookies, and Nutter Butter cookies! 

Course Dessert

Cuisine American, Family Favorite

Keyword homemade

Prep Time 5 minutes minutes

Churn Time + freezing time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Ingredients

• ¾ cup sugar
• 2 cups heavy cream
• 2 cups whole milk
• 1 teaspoon vanilla extract

Mix-ins

• ½ cup chopped Oreo sandwich cookies
• ½ cup chopped Chewy Chips Ahoy chocolate chip cookies
• ½ cup chopped Nutter Butter cookies

Instructions

• Beat the sugar, heavy cream, whole milk, and vanilla extract until the sugar is dissolved.
• Pour the mixture into the ice cream maker and freeze according to the manufacturer’s instructions.
• When the ice cream is almost completely set, add the mix-ins.
• For firmer ice cream, transfer ice cream to a freezer-safe container and freeze for 4 to 6 hours.

Other Scrumptious Ice Cream Desserts

• Cookie Dough Ice Cream Sandwiches
• Fried Ice Cream Cake
• Easy Lemon Ice Cream Cake

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