S’mores Cookies Recipe

One thing I love are S’mores. Since going gluten free, I haven’t had any S’mores because I haven’t found a gluten free graham cracker that I really like all that much. However, what I do have for you is an absolutely delicious S’mores cookies recipe that you can definitely make gluten free, if you’d like! This incredibly easy recipe is one that you will want to make and take to your holiday get together or just make them and keep them all for yourself. I won’t tell!

S'mores Cookies recipe

S’mores Cookies Recipe

Ingredients

  • Fudge Chocolate Cake Mix (or this gluten free cake mixs'mores cookies)
  • 2 Eggs
  • 1/2 C Oil
  • 1/2 C Chocolate Chips
  • 1 C Mini Marshmallows

Directions

  1. Preheat the oven to 350 degrees.
  2. Combine the cake mix, oil and eggs in a mixing bowl and mix until a soft dough forms.
  3. Add in the chocolate chips and mix until well combined.
  4. Using a small cookie scoops'mores cookies, scoop some dough on to a parchment paper lined baking sheet, 2 inches apart.
  5. In the center of each cookie, place a mini marshmallow.
  6. Bake for 8-10 minutes.
  7. Let the cookies sit on the baking sheet for about 1-2 minutes. Then transfer the cookies to a wire rack and let cool fully.

s'mores cookies

Don’t these S’mores Cookies sound delicious?!? And they are so easy to make! I am all about easy recipes…the easier, the better!

Other cookie recipes I have that you may enjoy are:

Butterfinger Cookies

Pumpkin Coffee Cookies with Maple Icing

Oatmeal Apple Spice Cookies

Pumpkin Spice Peanut Butter Cookies

Double Chocolate Peppermint Crunch Cookies

Don’t they all sound so good?!? So what are you waiting for? Make these yummy S’mores Cookies or one of the other yummy recipes above and be prepared to wow your friends and family! They will be asking you for that recipe almost immediately!

What kind of cookie is your favorite?


Peppermint Oreo Cupcakes

This time of year, everything is peppermint flavored and I love it! I seriously cannot get enough peppermint. One year I bought 8 gallons of peppermint ice cream to store in my freezer because I knew it was a holiday special and I’d have to wait until the following year to get it again! The only thing better than peppermint stuff is peppermint and chocolate together. That’s why these Peppermint Oreo Cupcakes are to die for!

Peppermint Oreo Cupcakes

peppermint oreo cupcakes

Ingredients

Cupcakes

  • 1 C All-Purpose Flour
  • 1 tsp peppermint extractpeppermint oreo cookies
  • 3/4 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 C Hot Water
  • 1/2 C Cocoa Powder
  • 6 TBSP Butter, room temperature
  • 3/4 C Sugar
  • 1 Large Egg
  • 1/4 C Vegetable Oil
  • 1 tsp Vanilla Extract

Frosting

  • 1 C Butter, softened
  • 2 C Powdered Sugar
  • 1-2 TBSP Heavy Cream
  • 2 tsp Peppermint Extract
  • 1-2 drops Pink Gel Coloring
  • Crushed candy cane bark
  • Holiday Oreo’s crushed and put into a bowl with crushed candy cane bark

Directions

Cupcakes

  1. Preheat the oven to 350 degrees. Line your cupcake tin with cupcake paper liners.
  2. Whisk flour, baking soda and salt in a medium bowl. Set aside.
  3. Whisk hot water and cocoa powder in a small bowl. Set aside.
  4. Using your mixer, cream together butter and sugar until light and fluffy.
  5. Mix the egg, vegetable oil, peppermint and vanilla extracts until well combined.
  6. Add in the flour mixture, alternate with hot cocoa mix, until there are no lumps.
  7. Using a large ice cream scoop (or these batter spoonspeppermint oreo cupcakes I love), scoop batter into the lined cupcake tins until they are 3/4’s filled.
  8. Bake at 350 degrees for 20-25 mins or until an inserted toothpick comes out clean.
  9. Remove from the oven, allowing the cupcakes to cool in the cupcake tin for 10 mins. Then place on a wire rack to cool completely.

Frosting Directions

  1. Beat butter and sugar until combined.
  2. Mix in the heavy cream, gel color and candy canes and  mix until blended.
  3. Spoon into a pastry bag with a large tip.
  4. Frost the peppermint Oreo cupcakes from the outside, working the tip toward the center of the cupcake.
  5. Rim the edge of the peppermint Oreo cupcakes with the crushed Oreo’s and candy cane bark mixture.
  6. Top with an Oreo.

Peppermint Oreo Cupcakes

Don’t these sound delicious?!? If you wanted to make these Peppermint Oreo cupcakes gluten free, simply substitute your favorite gluten free flour and buy gluten free sandwich cookies!

A few other peppermint recipes you may enjoy are:

Peppermint Mocha Cupcakes

Peppermint Bark Cheesecake

Double Chocolate Peppermint Crunch Cookies


Butterfinger Cookies Recipe

It’s that time of year where you are looking for a cookie recipe that’s going to be THE RECIPE! You know what I’m talking about. You want to bring the best recipe to your cookie exchange or get together. I get it! Trust me…anytime I need to bring a recipe somewhere, I want it to be the best. I want people to be like, “OMG Leah, this is the best! Can I have the recipe?”. There’s absolutely nothing wrong with that at all! And let me tell you, this butterfinger cookies recipe is that recipe that everyone will love!

Butterfinger Cookies Recipe

butterfinger cookies

Ingredients

  • 2 C Unsalted Sweet Cream Butter
  • 2 Eggs, room temperature
  • 3 C Light Brown Sugar, packed
  • 1 C White Sugar
  • 2 tsp Vanilla
  • 5 C Flour
  • 2 tsp Baking Soda
  • 1 tsp Salt
  • 1 C White Chocolate Chips
  • 6 oz Butterfinger Crushed Candy
  • 1 C Cranberries

Directions

  1. Preheat the oven to 350 degrees.
  2. Using your mixer, cream the butter and sugar together.
  3. Add the eggs in one at a time, until combined.
  4. In another bowl, combine the flour, baking soda and salt.
  5. Gradually add in the dry ingredients into the wet and mix, until combined.
  6. Mix in the chocolate chips, butterfinger candy and the cranberries.
  7. Using a small ice cream scoop (or this cookie scoopbutterfinger cookies, which is my favorite), scoop the batter onto a cookie sheet, about 2 inches apart.
  8. Bake for 8-10 minutes.

Recipe makes 3 dozen butterfinger cookies.

butterfinger cookies

Don’t these butterfinger cookies sound delicious?!? Make these for your office holiday party, a cookie exchange or take them to your next get together and I am sure people will be eating these up and declaring them the best! I’d just go ahead and print of this recipe, make copies and take it with you. You will be asked for the recipe!

Other cookie recipes you may like are:

Pumpkin Coffee Cookies with Maple Icing

Oatmeal Apple Spice Cookies

Pumpkin Spice Peanut Butter Cookies

Double Chocolate Peppermint Crunch Cookies


Pumpkin Coffee Cookies with Maple Icing

There are a few things in this world that it seems like everyone goes crazy for and that is anything pumpkin flavored and anything having to do with coffee. I wish I was one of those people. I can’t tell you how many times I see my family go crazy over everything pumpkin spice flavored and I wished I liked it, but I don’t. The same for coffee. I actually cannot stand the smell of coffee. I tolerate it because my husband would walk around with a coffee IV if he could. So for you pumpkin spice, coffee lovers, this recipe for pumpkin coffee cookies with maple icing is all for you!

pumpkin coffee cookies

Pumpkin Coffee Cookies with Maple Icing

Ingredients

Pumpkin Coffee Cookies

  • 2 sticks unsalted butter, room temperature
  • 1 1/4 C sugar
  • 2 C flour
  • 1/2 tsp baking powder
  • 3/4 tsp cinnamon
  • 1/4 tsp salt
  • 2 eggs, room temperature
  • 2 TBSP pumpkin spice coffee grounds
  • 1 tsp pumpkin spice extract

Maple Icing

  • 1 package cream cheese, room temperature
  • 4 TBSP unsalted butter, room temperature
  • 4 C powder sugar
  • 1 tsp vanilla
  • 1/2 tsp maple flavored extract

Directions

Pumpkin Coffee Cookies

  1. Preheat the oven to 350 degrees. Line your cookie sheets with parchment paper.
  2. Blend the flour, baking powder, salt and cinnamon together in a bowl and set aside.
  3. In a second bowl, using your electric mixer (I’m partial to this KitchenAid hand mixerpumpkin coffee cookies), cream the butter and sugar together until the butter is smooth and light in color. Add one egg at a time while continuing to mix with your electric mixer. Stir in the pumpkin spice extract. Stir well to make sure all ingredients are well blended.
  4. Slowly add in the flour mixture and mix thoroughly. Add the pumpkin spice coffee grounds, stirring to mix well.
  5. On a lightly floured surface, roll dough until 1/4 inch thick. Use a 2-inch circle cookie cutter and place 1-2 inches apart on your lined cookie sheets.
  6. Bake 350 degrees for 19-22 minutes or until the center of the cookie is firm. Allow to slightly cool while on the cookie sheet, then transfer to a wire rack to cool completely.

Maple Icing

  1. Using your electric mixer, cream together the cream cheese and butter.
  2. Slowly whip in the powder sugar. Once thoroughly blended, add the vanilla and maple extracts. Mix well to blend all of the ingredients together.
  3. Scoop the icing into a pastry bag with a large tip. Squeeze a thin layer of the frosting on the bottom half of each of the cookie pairs.
  4. Immediately place the other half of the cookie on top of the iced cookie half.

pumpkin coffee cookies

If you are following a gluten free diet, I would replace the regular flour in this pumpkin coffee cookie recipe with your favorite gluten free flour. This is my favorite gluten free flourpumpkin coffee cookies (and this is a great price too!). Everything I’ve made with my gluten free flour turns out just like it would if I would have used regular flour! No one usually knows either!

Will you be making these pumpkin coffee cookies this holiday season?



No-Bake Mini Pumpkin Cheesecakes

This Shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #EffortlessPies #CollectiveBias

It’s that time of year when we really start thinking a lot about desserts. Sure we indulge in desserts from time to time during the rest of the year, but with the holidays coming up, what kind of desserts we want to make becomes something we think non-stop about. Especially desserts that contain pumpkin. Let’s face it, we are all a little pumpkin crazed right now, and that’s OK! For those of you, like my husband and son, who love anything and everything pumpkin flavored, this recipe for no-bake mini pumpkin cheesecakes are right up your ally! And the best part is, they are super easy to make. Your kids could make them!

mini pumpkin cheesecakes

Utilizing mini pie crusts, Reddi-wip®, Dannon® Light & Fit® Pumpkin Pie Greek Yogurt®, and a few other ingredients, you can have a delicious dessert made in minutes! Making a quick stop at my local Walmart, I was able to pick up everything I need, get home, and make these delicious no-bake mini pumpkin cheesecakes very quickly!

mini pumpkin cheesecakes

No-Bake Mini Pumpkin Cheesecakes

Ingredients

  • 3 Dannon® Light & Fit® Pumpkin Pie Greek Yogurt® containers
  • 8-oz Cream Cheese, softened
  • Mini pie shells
  • Reddi-wip®
  • Walnuts, chopped
  • Dried Cranberries
  • Crumbled Toffee Bars

mini pumpkin cheesecakes

Directions

  • Open your mini pie shells and set them on a small cutting board or baking sheet.
  • After allowing your cream cheese to soften a bit, put both the cream cheese and the Dannon® Light & Fit® Pumpkin Pie Greek Yogurt® in a mixing bowl and beat with your mixer until it is completely incorporated.
  • Quickly fill your mini pie shells with the yogurt and cream cheese mixture.

mini pumpkin cheesecakes

  • At this point, you have a choice to make…add your toppings and eat right away or allow them to chill in the fridge for a few hours. I chose to allow them to chill. I would recommend that, but it’s totally up to you. This dessert is good either way.
  • After allowing your dessert to chill for a few hours, add your Reddi-wip® and toppings of your choice. I chose to use dried cranberries, crumbled Toffee bars, and chopped walnuts.

mini pumpkin cheesecakes

  • If you don’t feel like extra toppings, just add your Reddi-wip® and enjoy. Or…you can do my kids favorite and mix and match ALL of the toppings on your mini pumpkin cheesecakes! The choice is yours!
  • This recipe makes 7 mini pies. The mini pie shells I bought came in groups of 6. No worries…just put the extra yogurt and cream cheese mixture in a little bowl and enjoy!

mini pumpkin cheesecakes

What a truly effortless and delicious dessert that are perfect for after school snacks that your kids will have a blast adding their desired toppings to (especially if you let them use the Reddi-wip® themselves)! I also like the idea of making this for your holiday get together. Set it up as a fun dessert bar!

Sound like something you would to make? Make sure you take advantage of this great Ibotta offer:

  • Buy 4 Dannon singles of Light & Fit or Oikos, earn $1.00
  • Buy (2) Reddi-Wip cans, earn $0.75
  • Bonus: purchase both and earn an additional $0.50

mini pumpkin cheesecakes

What topping would you add to the mini pumpkin cheesecakes?