So after a semi success of the Strawberry Cheesecake, I found this one online and gave it a try to see if my son would be satisfied. Goodness sakes the things we do for our kids when they are grown and come home for the week…
How pretty are these bars!! After getting this one started I was more excited to try them myself than making Mr. Joe happy with his cheesecake hunger. Sugar cookies, cream cheese and best of all, the heath topping. That’s what I was looking forward to! AND Mr. Joe was happy with these too!
The hardest part in making these types of desserts for me is the waiting process. Putting it in the fridge and letting portions of it set, baking it for 25 minutes or so and then letting it cool before moving on is very hard for me. (So now I know where Mr. Joe gets his impatience from).
The kids were playing outside while the cookie dough was baking!!
- 1 (17.5 oz) pouch sugar cookie mix
- 1 (4 serving size) box French Vanilla Instant Pudding
- 2 Tbsp packed light brown sugar
- 1/2 cup butter, melted (1 stick)
- 3 tsp vanilla
- 2 whole eggs + 3 egg yolks
- 2 (8 oz) packages cream cheese, room temperature
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- *optional ~ 2/3 cup toffee bits, pulverized in blender or food processor
How to Make
- Preheat oven to 350°
- Spray a 9×13 baking pan with cooking spray.
- In a medium bowl mix cookie mix, pudding mix, brown sugar, melted butter, 1 tsp vanilla and 1 whole egg with a spoon…when dough started coming together I used my hands to knead it.
- Press the cookie dough into the bottom and slightly up the sides of the prepared pan.
- In a large bowl, using hand or stand mixer, beat cream cheese, granulated sugar, sour cream, the remaining whole egg and three yolks and 2 tsp vanilla until smooth and creamy.
- Spread the cream cheese mixture over top the cookie base.
- Bake for 25-30 minutes until center is set.
- While bars are baking pulverize your toffee bits in blender or food processor.
- Sprinkle on bars immediately upon removing from oven.
- Let cool on wire rack 30-45 minutes and then cover and transfer to refrigerator to continue cooling for at least 3 hours or overnight.
And with this we enjoyed a nice smoothie!!
Grape Smoothie (if you want the recipe – let me know) We’ve really been into making smoothie’s lately. They are so good.
The bars were great. And what Mr. Joe was looking for.
Patricia – Two Girls Cooking 🙂
This morning Jodi sent me and email for these cookie cups. I had saved them on my to do list to make since getting my mini muffin pan. And since I was going grocery shopping I decided to give these a try. And a try I did.
I believe that the mini muffin pan that was used in this original recipe is smaller than what I have. It states to use a 1/2 tsp of the cookie dough in the cup, but that barely covered anything in mine. So I more than doubled it!! Craig told me not to worry because sugar cookies don’t rise! Wrong. They do rise and then they fall. And I didn’t have a wooden spoon to push a pie shape into the cookie before it completely cooled. The majority of my little cups broke apart. There were a couple that were saved (and those are in the photo)!
The recipe itself if beyond delicious.. We still ate them and really liked them. Getting the cookie cups to turn out is the portion I really had a hard time with.
- 4 oz cream cheese, room temp
- 1 cup Cool Whip, thawed
- 1 cup powdered sugar
- 2/3 cup chopped strawberries, plus more for garnish *optional
- 1/3 cup white chocolate chips
- 1 (16.5 oz) tube sugar cookie dough
How to Make
- With your electric mixer beat the cream cheese and powdered sugar together until smooth, about 30 seconds. Carefully stir in your Cool Whip. When combined fold in your chopped strawberries.
- Place bowl in refrigerator to chill for 2 hours.
- Meanwhile, spray mini muffin pan with cooking spray. Place 1 1/2 teaspoons of cookie dough into each muffin tin.
- Bake for 8 minutes until they are just starting to golden.
- Remove from oven and immediately sprinkle 4-5 white chocolate chips in each cup. The heat from the cookies will melt them. As soon as the chips are soft spread carefully in the bottom of the cookie cup.
- Release the cookies from the muffin tin by loosening with a knife. Let cool on a wire rack until ready to fill.
- When ready to fill the cups, use either a spoon or a piping bag (or ziplock) and fill each with about one teaspoon of mousse.
- Garnish with a strawberry slice, if desired.
Store in refrigerator after assembled or until ready to eat.
I will try these again I think. I want to make it work and turn out the way it should!!
Have a great week.
Patricia – Two Girls Cooking
Cookies and Cups
With Christmas approaching faster than I’d like and the cookie exchange even closer, I did more baking tonight. These turned out to be a bigger hit than the Apricot Cookies last week. Dare I say that I got an email from Betty Crocker today and found these on the site? Do I say that I made the sugar cookies that came out of a bag Yep, the mix sure did. I know that Jodi has a recipe on our site for sugar cookies that she made for the holidays, but I wanted to see how these would turn out before attempting them with the homemade dough first.
Before I even got the 2nd pan in the oven there were only 5 left out of the 12 that came out.
I put the 2nd pan in the oven and Brooklyn couldn’t wait for them to come out!
When Craig ate the first cookie, he asked me what I did different from the cookies I had made last week. I wanted to giggle a bit and tell him not much. But the Betty Crocker bag was on the counter! So I picked it up, showed him..he said he was going to tell on me that I didn’t make these by scratch if I brought them to the exchange. Go ahead Mr. Craig, I already told Mary I may use this recipe and she said it was fine! Ha!
If you’re looking for ideas for baking cookies for the holiday visit Betty Crocker, there are many more to choose from. And more that I may be trying before Santa comes for a visit to our house!!
These were super easy. They were really good (I ate at least 4 of them myself). I even used a jelly that had less sugar added and you can’t even tell the difference. Though I’m not sure at this point in time it really matters!!
- 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
- 1/2 cup butter or margarine, softened
- 1 egg
- 3 tablespoons Gold Medal® all-purpose flour
- 1/3 cup seedless raspberry jam
- 1 cup white vanilla baking chips
- Red or green sugar, if desired (I only had pink so I left this out).
- Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg and flour until dough forms.
- Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.
- Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack.
- In small microwavable bowl, microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies. Sprinkle with colored sugar.
- Happy Holidays to you and yours. I am am actually having a good time trying to find what I’m going to bring to this party. Some may turn out and some might not. But either way the kids and I are having a good time.
- Have a great week.
- Patricia – Two Girls Cooking