Holly in the PNW

The girl that can't sit still!

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Chicken Tortilla Soup

Chicken Tortilla Soup is a quick easy healthy soup. Throw it all in the crock pot and let it cook all day and get home to a nice delicious meal.  The chicken will be so tender and should shred so nicely.

After the chicken is shredded . Mix soup all together and serve.

Top with additional toppings such as sour cream, cilantro, green onion, tortilla chips and cheese.

Enjoy!!!

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Chicken Tortilla Soup

Course Dinner
Cuisine Mexican
Keyword Chicken Tortilla Soup
Prep Time 10 minutes
Cook Time 6 hours
Servings 6 people

Ingredients

  • 2 chicken breasts
  • 3 can chicken broth
  • 1 can diced tomatoes
  • 1/2 yellow onion chopped
  • 1 packet packet Taco seasoning
  • 1 tbsp One tbsp Garlic powder
  • Additional topping: sour cream, cilantro, green onion, tortilla chips and cheese.

Instructions

  1. Add chicken breast to crock pot, season with taco seasoning all over raw chicken, garlic powder, add chicken broth, canned tomatoes & chopped onion.
  2. You can really add any seasoning you want.
  3. Cook on high for 6 hours.
  4. Shred chicken. It should fall apart easily. Mix soup all together and serve. Top with additional toppings such as sour cream, cilantro, tortilla chips and cheese.

Beef Bowls

Beef Bowls is an easy quick recipe for meal prep with an Asian twist. Serve over rice or cooked cabbage if you don’t want the carbs.

Add the beef to a skillet over medium-high heat and break it up with your spoon as you go along until it’s cooked (approx. 8-10 minutes). If there’s a lot of excess fat, drain it.Take the pan off the heat and stir in the sauce ingredients hoisin sauce, soy sauce, sriracha, ginger, and garlic.Reduce the heat to medium and return the pan to the heat. Add the red pepper pieces. Cook for a few more minutes, stirring often, until the peppers are tender-crisp.Serve the beef over the rice or cooked cabbage and garnish as desired.

 

Enjoy your beef bowls!!!

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Beef Bowls

Easy Beef Bowls

Course Dinner
Cuisine Asian
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4

Ingredients

  • 1 pound  lean ground beef
  • 3 tbsp hoisin sauce
  • 2 tbsp soy sauce
  • 1 tsp sriracha sauce
  • 1 tsp grated fresh ginger
  • 1 tbsp minced garlic
  • 1 red bell pepper chopped
  • scallions & sesame seeds for garnishing

Instructions

  1. Add the beef to a skillet over medium-high heat and break it up with your spoon as you go along until it's cooked (approx. 8-10 minutes). If there's a lot of excess fat, drain it.

  2. Take the pan off the heat and stir in the sauce ingredients hoisin sauce, soy sauce, sriracha, ginger, and garlic.

  3. Reduce the heat to medium and return the pan to the heat. Add the red pepper pieces. Cook for a few more minutes, stirring often, until the peppers are tender-crisp.

  4. Serve the beef over the rice or cooked cabbage and garnish as desired.

Ice Cream Sandwiches

The weather is getting nicer here in Seattle and that should call for Ice Cream Sandwiches.  These remind me of grade school at our lunch break and we got to gobble these down and we were so excited.  I still get excited for ice cream sandwiches.  They are great cooling treat! Simple to make.

This recipe might seem overwhelming but they are worth it and you can save them for weeks in the freezer.

See the recipe and start baking!  They will not disappoint.

Enjoy sinking your teeth into these refreshing homemade ice cream sandwiches!!

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Ice Cream Sandwiches

Course Dessert, Ice Cream
Cuisine American
Keyword Ice Cream Sandwiches
Prep Time 1 hour
Cook Time 30 minutes
Servings 8 sandwiches or more

Ingredients

  • 1 cup 2 sticks unsalted butter
  • 2 cups granulated sugar
  • 3 large eggs at room temperature
  • 1 tbsp pure vanilla extract
  • 1 cup unsweetened natural or dutch-process cocoa powder
  • 1 cup all-purpose flour (spoon & leveled)
  • 1 tsp salt
  • 3/4 tsp baking powder
  • 1/2 gallon vanilla ice cream (slightly softened– you can use any flavor and you may some leftover)

Instructions

  1. Preheat the oven to 350°F (177°C) and line a 9-inch square baking pan with parchment paper, leaving enough overhang on the sides to lift the warm brownies out. Set aside. (If you have 2 9-inch square baking pans, you can bake the batches of brownie batter at the same time.)

  2. In a microwave-safe bowl or a saucepan on the stove, melt the butter. After melting, whisk in the sugar until completely combined, then whisk in the eggs and vanilla.

  3. Add the cocoa powder, flour, salt, and baking powder. Mix all together with a rubber spatula or wooden spoon. Batter will be very thick. You will have about 4 cups of batter.

  4. Spoon and spread half of the batter (about 2 cups) into prepared pan. (Lightly cover remaining batter and keep at room temperature if you don't have two pans.) The batter will be thick and heavy, so do your best to spread it evenly in the lined baking pan. Place a small sheet of parchment paper directly on top of the brownie batter, smoothing it down. The top parchment paper helps the brownies stay flat and prevents the brownies from puffing up too much.

  5. Bake for 15-16 minutes. Do not bake over 16 minutes (they may harden over time if you over cook them). Remove brownies from the oven and cool for 5 minutes in the pan. Carefully, using the overhanging parchment paper on the sides, lift the warm and soft square sheet of brownies out of the pan as a whole. Remove top piece of parchment. (You can reuse it for the top of the 2nd sheet of brownies in the next step, if desired.) Set aside.

  6. Line the warm pan with another sheet of parchment paper, leaving enough overhang on the sides to lift the warm brownies out. Give the remaining brownie batter a stir. It will be very thick at this point. Add a teaspoon of water to thin out if necessary. (No more.) Spoon and spread the remaining brownie batter in the pan. Place a small sheet of parchment paper directly on top of the brownie batter, just as you did before.
  7. Bake for 15-16 minutes. Remove brownies from the oven and cool for 15 minutes in the pan. During this cooling time, I remove the ice cream from the freezer so it has a chance to soften.
  8. Scoop the softened ice cream onto the warm brownie layer in the pan. You’ll use almost all of the 1/2 gallon of ice cream. Using the back of a spoon or your ice cream scoop, gently spread it into an even and thick layer.

  9. Carefully pick up the 1st square sheet of brownies and place on top of the ice cream layer. Gently press it down into the ice cream to help it stick. Cover the entire pan with aluminum foil or plastic wrap and freeze for at least 12 hours and up to 1 week.

  10. Remove the pan of ice cream brownies from the freezer. Carefully lift them out as a whole using the parchment paper overhang on the sides. Using a very sharp knife and some arm muscle, cut into 8-12 squares or rectangles.

  11. Wrap each leftover sandwich individually and store in the freezer for up to 1 month.

Mint Chocolate Delights

Mint Chocolate Delights were my new favorite cookies during the holidays. I’m posting this a little later since it’s spring time but keep them on your radar when you run across these morsels. When I tried these mint chocolate chips I fell in love with them! I found these at my local grocery outlet. They have a lot of random baking items.

Combine flour, coca, baking soda and salt in small bowl. Set aside

Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition.

Gradually beat in the flour mixture. Stir in morsels.

Drop well rounded tablespoons or use a cookie scoop onto ungreased baking sheet or use silicone mats.

Bake 10 – 12 minutes or until cookies are puffed and centers are set.

Enjoy these mint chocolate delights!!

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Mint Chocolate Delights

Course Cookies, Dessert
Cuisine American
Keyword Mint Chocolate Delights
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes

Ingredients

  • 2 cups all-purpose flour
  • 2/3 cup baking coca
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup 2 sticks butter, softened
  • 2/3 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs room temperature
  • 1 2/3 dark chocolate & mint morsels or more

Instructions

  1. Preheat oven to 325 degrees F
  2. Combine flour, coca, baking soda and salt in small bowl. Set aside
  3. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition.
  4. Gradually beat in the flour mixture.
  5. Stir in morsels.
  6. Drop well rounded tablespoons or use a cookie scoop onto ungreased baking sheet or use silicone mats.
  7. Bake 10 – 12 minutes or until cookies are puffed and centers are set.
  8. Cool on baking sheet for 2 minutes and transfer to wire racks to cool completely.
  9. Makes about 4 dozen cookies

Peanut Butter Cookies

I make these Peanut Butter Cookies probably the most out of any other cookies.  It’s crazy because I didn’t think I would ever bake with margarine until this recipe. I bake for a non-profit organization and I send baked good over seas to soldiers. I have to bake with margarine a lot since it won’t spoil like butter does. You can substitute the margarine with butter if you would like and they are both great!

  1. Preheat oven to 375 degrees F.
  2. Combine margarine, peanut butter, sugars, egg and vanilla.
  3. In a separate bowl sift together dry ingredients and add to wet mixture.

  4. Form into small balls, roll in remaining sugar and flatten with a fork creating a crisscross design.

  5. Bake 10-12 minutes

  6. Also, be careful not to over-bake. These cookies are best when they’re a little under-done.

    Enjoy my all time favorite Peanut Butter Cookies!

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Peanut Butter Cookies

Course Cookies, Dessert

Ingredients

  • 1/2 cup margarine room temperature
  • 1/2 cup peanut butter creamy
  • 1/2 cup sugar plus additional for rolling cookies in before baking
  • 1/2 cup brown sugar
  • 1 egg room temperature
  • 1/2 tsp vanilla extract pure
  • 1 1/4 cup flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 375 degrees F.
  2. Combine margarine, peanut butter, sugars, egg and vanilla.
  3. In a separate bowl sift together dry ingredients and add to wet mixture.

  4. Form into small balls, roll in remaining sugar and flatten with a fork creating a crisscross design.

  5. Bake 10-12 minutes

  6. Also, be careful not to over-bake. These cookies are best when they're a little under-done.

Recipe Notes

You can substitute butter for the margarine, but I actually prefer the margarine in this recipe.

 

 

 

Chocolate Almond Cookie Pudding Cups

These Chocolate Almond Cookie Pudding Cups are a great mini dessert if you don’t want something huge and they are even gluten free! Yay for all those gluten free people!

Start by making the almond cookie cups. You will need a mini cupcake pan.

Mix butter, sugar, brown sugar and vanilla together in large bowl. Mix in eggs until well combined. Stir in almond flour, baking soda and salt and mix well.

Scoop about a tablespoon of batter in the mini muffin pan.  I use a cookie scoop for this. Bake for 12 – 15 mins or until lightly browned.

Make the chocolate pudding per the box instructions.  I use the 3.9 oz box for this recipe.

Remove the almond cookies from oven and immediately press down the cookies with the back of a tablespoon.  Allow to cool and fill with pudding. Sprinkle with powdered sugar if desired.

Enjoy these mini Chocolate Almond Cookie Pudding Cups. They are so good! I was hesitant cause I usually don’t make gluten free stuff but I love these. Delicious so I had to share!

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Chocolate Almond Cookie Pudding Cups

Course Cookies, Dessert

Ingredients

Almond Cookie Batter

  • ½ cup butter softened
  • ¼ cup packed brown sugar
  • ¼ sugar
  • 1 tsp vanilla extract
  • 1 egg + 1 egg white
  • 2 ½ cups Almond Flour I use Baker Josef’s Blanched from Trader Joes
  • ½ tsp baking soda
  • ¼ tsp salt

Chocolate Pudding

  • Follow instructions for pudding on the back of the box. I used the 3.9 oz pudding box but had left over pudding.

Instructions

  1. Preheat oven to 350 degrees. Spray mini muffin pan with non-stick spray and set aside.
  2. Mix butter, sugar, brown sugar and vanilla together in large bowl. Mix in eggs until well combined.
  3. Stir in almond flour, baking soda and salt and mix well.
  4. Scoop about a tablespoon of batter in the mini muffin pan. I use a cookie scoop for this.
  5. Bake for 12 – 15 mins or until lightly browned.
  6. Remove from oven and immediately press down the cookies with the back of a tablespoon.

  7. Allow to cool and fill with pudding. (You will have left over pudding)

  8. Sprinkle with powdered sugar if desired.

Peanut Butter Blondie

Peanut Butter Blondies are one of my favorites. They are so soft and gooey! Just add chocolate chips and they are top notch!

  • Line a 9×13 pan with tin foil, spray with parchment paper. Set aside.
  • Melt the butter in a medium sized bowl.
  • Add the brown sugar to the melted butter. Mix well.
  • Add in the eggs and vanilla. Mix well.
  • Add in the salt, baking powder, and flour. Mix until just combined.
  • Stir in the chocolate chips.
  • Pour the batter into the prepared 9×13 pan. Spread to cover the bottom of the pan.
  • Bake at 350° for 30 minutes or until barely golden brown. DO NOT OVER BAKE.

After they cool cut into squares.

Let cool on wire rack.

Serve when cool. I wrapped them all up and took them to work. Everyone loved them! I love to package my baked goods. They are so cute with a ribbon or string of any kind.

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Peanut Butter Blondies

Course Dessert
Cuisine American
Keyword Peanut Butter Blondies

Ingredients

  • 1 cup butter melted
  • 1 1/4 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 2 cups flour
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 350°. Line a 9x13 pan with tin foil, spray with parchment paper. Set aside.
  2. Melt the butter in a medium sized bowl.
  3. Add the brown sugar to the melted butter. Mix well.
  4. Add in the eggs and vanilla. Mix well.
  5. Add in the salt, baking powder, and flour. Mix until just combined.
  6. Stir in the chocolate chips.
  7. Pour the batter into the prepared 9x13 pan. Spread to cover the bottom of the pan.
  8. Bake at 350° for 30 minutes or until barely golden brown. DO NOT OVER BAKE.
  9. Remove from the oven, cool completely. Pull the blondies out of the pan using the parchment paper once completely cool. Slice and serve.

Brookie – Peanut Butter Brownies topped with Chocolate Chip Cookies

If you have ever been to a BJ’s restaurant you know of their Brookie!  I immediately thought I need to make this but better. It’s a peanut butter chocolate brownie and chocolate chip cookie on top. Instead of regular brownies I added peanut butter. It’s all a delight!  The brownies and so goey and soft! The Peanut Butter Brownies. are also on my blog. I used this recipe and added my all time favorite chocolate chip cookie recipe. I’ll get this recipe on my blog soon enough but you can find it here for now.

Start my making the Peanut Butter Brownies (see post for step by steps instructions). Full recipe below.   Using a cookie scoop divide into 15 equal balls and add the cookie dough on top of the brownies.

Press down the cookie dough with a spoon.

Bake for about 30 minutes. Using a toothpick, test to make sure it comes out with fudgy remains on the toothpick and the top looks dry. Do not over bake them.

Let it cool completely and cut into squares.

These will be extra gooey so grab a tall glass of milk and sink your teeth into these!

ENJOY!!

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Brookie - Peanut Butter Brownies topped with Chocolate Chip Cookies

Course Dessert
Cuisine American
Keyword Brookie

Ingredients

Brownie Mixture

  • 4 oz semi-sweet chocolate coarsely chopped
  • 3/4 cup unsalted butter room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup dark brown sugar
  • 3 eggs room temperature
  • 1 tbsp vanilla extract
  • 2 tbsp unsweetened cocoa powder
  • 1 cup all-purpose flour

Peanut Butter Swirl

  • 1/2 cup peanut butter
  • 1/3 cup powdered sugar
  • 1/2 tsp vanilla
  • 2 - 3 tbsp heavy cream

Chocolate Chip Cookie

  • 2/3 cup butter softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 1 egg room tempature
  • 1 1/2 cup flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 cup chocolate chips

Instructions

Brownie Mixture

  1. Preheat the oven to 350ºF / 180ºC.

  2. Line a 9x11 pan with parchment paper and spray the sides that aren’t lined.

  3. Melt the chocolate and butter together in a large glass bowl. The best way is to use the microwave oven, stirring every 10 seconds, until the chocolate is smooth. If you prefer to use the stove you can do it over a pot of boiling water, careful the bottom doesn’t touch the water, stirring until it’s melted.
  4. Mix both sugars into the chocolate.
  5. Add the eggs, vanilla, and cocoa. Mix until well combined.
  6. Add the flour in 2 parts and mix carefully, but don’t overmix.
  7. Spread the batter into the prepared pan.

Peanut Butter Swirl

  1. In a medium bowl, mix together peanut butter, powdered sugar, vanilla and heavy cream. Make sure no lumps remain.
  2. Drop spoonfuls on top of the brownie base, then swirl lightly with a knife, making sure you leave whole chunks of peanut butter mix intact (see photo).
  3. Bake for about 30 minutes. Using a toothpick, test to make sure it comes out with fudgy remains on the toothpick and the top looks dry. Do not over bake them.

Chocolate Chip Cookie Dough

  1. In a separate bowl whisk the flour, baking soda, and salt. Set aside.

  2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium-high speed until combined and creamy, about 2 minutes. Add egg, vanilla extract, then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.

  3. Beat in the dry ingredients on low speed, then beat in the chocolate chips until combined.

  4. Using a cookie scoop divide into 15 equal balls and add the cookie dough on top of the brownies.

  5. Press down the cookie dough with a spoon.

  6. Bake for about 30 minutes. Using a toothpick, test to make sure it comes out with fudgy remains on the toothpick and the top looks dry. Do not over bake them.

  7. Let it cool completely and cut into squares.

Chocolate Chip Cookie Sandwich

What is a better way to eat chocolate chip cookies? Add homemade chocolate buttercream frosting in the middle of two cookies! Sounds amazing, right?! Well I’m right and you will thank me later! These Chocolate Chip Cookie Sandwiches are to die for.

Start by making your cookies. This chocolate chip cookie recipe is one of my two favorite recipes. Watch out for a future post with my ALL time favorite chocolate chip cookie recipe. This is the second runner up though! Just as delicious. These are so soft and chewy. Once you add the chocolate buttercream frosting it will all melt in your mouth.

In a stand mixer with paddle attachment, cream together the butter, sugar, and brown sugar until smooth. Beat in the eggs one at a time, then add in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Remove bowl from stand mixer and stir in flour and chocolate chips. Wrap dough in plastic wrap and chill for at least 1 hour, or up to overnight.

While the cookies are chilling prepare the chocolate buttercream frosting. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another tablespoon of cream if frosting is too thick.

When ready to bake cookies, preheat oven to 350°. Prepare cookie sheets with silicone mat or parchment paper. Using a cookie scoop remove dough and drop them on prepared cookie sheet. If you don’t have a cookie scoop take 1 spoonful, approximately 1 tablespoon, of dough and roll into a ball with your hands instead. Bake for about 8-10 minutes in the preheated oven, or until edges are JUST barely browning. These cookies are best when slightly under done. Super soft and chewy!

Completely cool cookies on a wire rack and add frosting in between two cookies.  I used a star tip to add the frosting or you can just spread it with a knife. Add as much frosting as you would like. Now devour!

Enjoy!!!

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Ingredients

Chocolate Chip Cookie

  • 1 cup unsalted butter softened at room temperature
  • 1/2 cup granulated sugar
  • 1 1/2 cups packed brown sugar
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • 2 tsp hot water
  • 3 cups all-purpose flour
  • 1/2 tsp salt
  • 2 cups semisweet chocolate chips

Chocolate Buttercream Frosting

  • 1 cup unsalted butter softened at room temperature
  • 3 1/2 cups confectioners’ sugar
  • 1/2 cup unsweetened natural or dutch-process cocoa powder
  • 3-4 tbsp heavy cream or milk
  • 1/4 tsp salt
  • 2 tsp pure vanilla extract

Instructions

Chocolate Chip Cookies

  1. In a stand mixer with paddle attachment, cream together the butter, sugar, and brown sugar until smooth.
  2. Beat in the eggs one at a time, then add in the vanilla.
  3. Dissolve baking soda in hot water. Add to batter along with salt.
  4. Remove bowl from stand mixer and stir in flour and chocolate chips.
  5. Wrap dough in plastic wrap and chill for at least 1 hour, or up to overnight.

  6. When ready to bake, preheat oven to 350°Prepare cookie sheets with silicone mat or parchment paper.

  7. Using a cookie scoop remove dough and drop them on prepared cookie sheet. If you don't have a cookie scoop take 1 spoonful maybe a tablespoon of dough roll into a ball with your hands instead.

  8. Bake for about 8-10 minutes in the preheated oven, or until edges are JUST barely browning. These cookies are best when slightly under done. Super soft and chewy!

Chocolate Buttercream

  1. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy – about 2 minutes.

  2. Add confectioners’ sugar, cocoa powder,3 tablespoons heavy cream or milk, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another tablespoon of heavy cream or milk if frosting is too thick.

  3. Spread the frosting onto the flat side of one cookie and sandwich with the other. You can pipe the frosting or just add as much frosting as you like with a spoon. Repeat with remaining.

Circus Cookies

Circus Cookies might be a new favorite of mine! I saw that someone made cookies out of frosted animal cookies and I thought it was brilliant. Growing up as a kid I loved frosted animal cookies and every time I saw one it was devoured! I decided to try and come up with a recipe and I think I nailed this one. You will thank me after you make these!

I was walking into my neighborhood Fred Meyer and as soon as I walked in the door they had a huge display of baking items with bags of animals cookies right on top. I knew it as soon as I saw them that I needed to figure out this new cookie recipe.

I love these Circus Cookies because they are so colorful!

Make sure to buy the staple items for the Circus Cookies! White chocolate chips, Mother’s Circus Animal Cookies and sprinkles.

Using a handheld or stand mixer fitted with a paddle attachment, cream butter and oil until smooth on medium speed. Beat in sugars. Add egg and egg yolk and vanilla, then beat on medium-high speed until combined.

Beat in flour, vanilla pudding, salt, corn starch and baking powder.

Hand stir in white chocolate chips, sprinkles and broken up animal cookies.

Refrigerate for one hour.

Roll into balls about an inch in diameter and place on baking sheet. Bake for 10-12 minutes at 350 degrees. After 10 minutes check the circus cookies to see if they are done.

The cookies will be thick which is perfect for a cookie!

Kids will love these Circus Cookies since they are so bright and colorful!

Cookies inside of cookies are the best!

Enjoy!!!

 

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Circus Cookies

Course Cookies, Dessert
Cuisine American
Keyword Circus Cookies
Prep Time 20 minutes
Cook Time 10 minutes
Servings 24 cookies

Ingredients

  • 1/2 cup unsalted butter room temperature
  • 1/4 cup vegetable oil
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg plus 1 egg yolk room temperature
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1 package vanilla pudding mix 3.1 ounces
  • 1 tsp salt
  • 2 tsp corn starch
  • 1 tsp baking powder
  • 1/2 cup white chocolate chips
  • 1/2 cup sprinkles
  • 1 package frosted animal cookies 3 ounces (broken up)

Instructions

  1. Using a handheld or stand mixer fitted with a paddle attachment, cream butter and oil until smooth on medium speed. Beat in sugars. Add egg and egg yolk and vanilla, then beat on medium-high speed until combined.

  2. Beat in flour, vanilla pudding, salt, corn starch and baking powder.

  3. Hand stir in white chocolate chips, sprinkles and broken up animal cookies.

  4. Refrigerate for one hour.

  5. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper or silicone baking mats.

  6. Roll into balls about an inch in diameter and place on baking sheet. Bake for 10-12 minutes. Check after 10 minutes to see if they are done.