strawberry banana muffins.

*editted to add: a BIG thanks to Jamie, a blog follower, for calculating the calorie count on these.  these fat free muffins are only 90 calories each! 🙂

let me show you how muffins are done.

ooey, gooey strawberry banana muffins that are…. wait for it…. FAT FREE.

yes. 100% fat free. what’s my secret, you ask? mashed bananas, applesauce, and fresh sweet strawberries.

i got this recipe idea from one of my favorite bloggers, Averie over @ Averie Cooks.  Averie’s a baking genius. her website is PACKED with several droolworthy cookies, cakes, breads, entrees, and my recent favorite: Oreo Cookie Stuffed Brownies with Vanilla Buttercream Frosting. need i say more?anyway, Averie’s strawberry banana bread looked amazing, so i added it to my to-bake list. so rich, so moist, and so photogenic! check out her post for some amazing photos.

i made a few changes to her recipe, though.  first, i turned her bread recipe into muffins.  simply because i wanted some portion control (which didn’t help at all since i ate 3 straight out of the oven….) i also reduced the sugar by 1/4 cup and used apple sauce in lieu of oil, making these babies completely fat free.  i’m not even sure how something fat free could taste so… creamy (?) but these totally do. i don’t even know how muffins can be creamy in the first place. these muffins are a miracle. make them now.

strawberry banana muffins

(categorized under granola & healthy stuff)

makes 1 dozen muffins

  •  1 1/4 cups all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup light brown sugar, packed
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 medium banana, divided (mash 1/2 and slice the other half into very thin slices)
  • 1/4 cup apple sauce
  • 1 egg white, beaten
  • 1 tsp vanilla extract
  • 1 cup diced strawberries

DIRECTIONS

  1. Preheat oven to 350F degrees. Spray muffin tray with cooking spray. Set aside.
  2. In a large bowl, stir to combine the flour, sugars, baking soda, & cinnamon.
  3. Slice the banana in half and mash 1st half with a fork and cut 2nd half into thin slices (set these aside). Add the mashed banana to the dry ingredients and stir.
  4. Add the applesauce, beaten egg white, vanilla and stir until *just* combined. Do NOT overmix.
  5. Gently fold in the strawberries and banana slices. Pour batter into muffin tray, filling about 2/3 of the way up. Bake for 15 minutes, or until a toothpick inserted in the middle comes out clean.  Enjoy!
*baking times may vary. i baked mine for about 14 minutes and they were incredibly soft and almost gooey in the centers… just the way i like ’em!
_____________________

ps- i think you’ll enjoy these healthy goodies too 😉

single serving chocolate chip muffin

single serving chocolate chip muffin

 peanut butter banana chocolate chip oatmeal bars

peanut butter banana chocolate chip oatmeal bars

Advertisements

peanut butter banana chocolate chip oatmeal bars

i know what you’re thinking.  ANOTHER peanut butter recipe?  yes.  i have no shame. i am addicted to peanut butter.

so, before i share these incredibly delicious, wholesome (read: healthy) oatmeal bars, let’s take a look back on some of the most popular recipes this month.

there were some delicious recipes in March!

*click on any picture to link to the recipe.

           

if you’ve been following sally’s baking addiction for the past few months, you may remember my peanut butter banana oatmeal bars. these bars are gooooooood. without a doubt, my FAVORITE healthy recipe i’ve ever made. i played around with the recipe a bit and added some chocolate this time.

because everything is better with chocolate.

it is the super ripe bananas and oats that make these bars so incredibly chewy and soft. the peanut butter packs a HUGE flavor punch and chocolate/peanut butter chips add a sweet surprise in each bite. plus, there is only 1/4 cup sugar IN THE ENTIRE recipe. told ya these were healthy.

   

not only are these bars good-for-you, they are also easy to make.

i loathe long bake times, complicated recipes, and slaving away in the kitchen. there’s none of that in these bars. nope. mix everything up in 1 bowl and 20 minutes later you’ll be in oatmeal bar heaven.

peanut butter banana chocolate chip oatmeal bars

(categorized under brownies/barsgranola & healthy stuff)

makes 16 small squares

  • 2.5 cups whole rolled oats (not instant)
  • 1/4 cup dark brown sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/2 cup almond milk (regular or soy milk would be fine)
  • 1 large egg (or 1 “flax” egg – see note below for vegan option)
  • 2 large very ripe bananas, mashed
  • 1/3 cup creamy peanut butter
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup peanut butter chips

DIRECTIONS

  1. Preheat oven to 350.  Grease 8 x 8 pan w/ cooking spray & set aside.
  2. Mix together oats, brown sugar, baking powder, salt, and cinnamon.
  3. Add in the milk, vanilla, and egg.  Mix together until evenly combined.
  4. Add mashed bananas, peanut butter, chocolate chips, and peanut butter chips.  Stir well.
  5. Pour the mixture into the pan and bake for 20 minutes.  Cut into bars and enjoy!

*these bars can easily be made vegan by using vegan chocolate chips (the reese’s peanut butter chips i used are vegan) and using a “flax egg” instead of a regular egg. flax egg = mix 1 tbsp ground flax w/ 3 tbsp warm water and let it sit for 10 minutes while it “gels” up.

_____________________

ps: want to see more of my healthy recipes?

oatmeal raisin cookie granola

oatmeal raisin cookie granola

caramel apple peanut butter oatmeal bars

caramel apple peanut butter oatmeal bars

peanut butter banana oatmeal bars

peanut butter banana oatmeal bars

this post is featured on:

peanut butter fudge brownie cups.


hey everyone! in case you didn’t see yesterday, i updated my about SBA page and added a 27 random odds & ends about sally to my about section.  and have you checked out Sally’s Baking Addiction on facebook yet? to follow me, simply “like” Sally’s Baking Addiction on the right sidebar.

as always, your “likes,” comments, emails, and wall posts mean the WORLD to me.

i’ve got something AMAZING for you today. i can’t even look at these pictures anymore without drooling on my keyboard. :-/

    

fudgy brownies. creamy peanut butter, chocolate & peanut butter chips. does it honestly get any better?



these brownie cups are so teeny tiny that you can eat more than 1… or 5. grab a mini muffin baking sheet, a box of brownies, peanut butter, and chips and you’re good to go!

  

please note: these are addicting.

sooooo don’t say i didn’t warn ya. 😉

peanut butter brownie cups.

(categorized under brownies/bars)

makes 40 brownie cups

 DIRECTIONS

  1. Preheat oven to 350 degrees. Spray mini-muffin pan with nonstick spray.
  2. Prepare boxed brownie mix according to box directions. Spoon 1 heaping tsp of batter evenly into muffin cups.  Bake for 12 minutes or until top is set. (these burn easily, so keep a good eye on them!)
  3. Let brownies cool to room temperature before removing from muffin tins. The centers of the brownies should slightly fall (some of mine did and some did not).  For any brownie cups whose centers did not fall, press down each center with your fingertip to create a “pool.”
  4. Melt the peanut butter for 45 seconds in the microwave.  Stir it up and spoon about 1/2 tsp into the center of each brownie.  Top with chocolate chips and peanut butter chips.  Allow to cool and enjoy!
_____________________

ps- i think you’ll enjoy these chocolate/peanut butter goodies too ;)

chocolate peanut butter pretzel bites

chocolate peanut butter pretzel bites

soft baked mini peanut butter chocolate swirl cookies

soft baked mini peanut butter chocolate swirl cookies

peanut butter chocolate chip blondies (vegan)

peanut butter chocolate chip blondies (vegan)

peanut butter m&m cookies.

hey guys! have you checked out Sally’s Baking Addiction on facebook yet? to follow me, simply “like” Sally’s Baking Addiction on the right sidebar.

i also updated my about SBA page and added a 27 random odds & ends about sally to my about section, just in case you are entirely bored and need to waste some time. 😉

let’s get on with the peanut buttery goodness.despite the little m&m cracks, i’d like to crown these cookies the most perfect cookie i’ve ever made. perhaps not as pretty as my mini chocolate chip cookie sandwiches with cream cheese icing (you don’t want to miss those, by the way!), but these babies take the cake for tastiest, fluffiest, chewiest, and peanut buttery-est (i don’t even care. that’s totally a word in my book now) cookie i’ve ever baked.

look at how thick those are!

ever since i made my rainbow m&m cookies, i’ve been wanting to try a peanut buttery spin-off.

rainbow m&m cookies

i bought a bag of easter colored m&ms with the intention of just sitting them on my desk at work but let’s be serious. i obviously had to bake with them. 

peanut butter m&m cookies

(categorized under cookies)

makes 2 dozen small-ish cookies

  • 1/2 cup (1 stick) butter, softened to room temp
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 3/4 cup creamy peanut butter
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1 1/4 cups all purpose flour
  • 1 cup m&ms

DIRECTIONS

  1. In a large bowl using a hand-held mixer or stand alone mixer, cream the butter and sugars together.
  2. Stir in the peanut butter, egg, and vanilla (in that order).
  3. Slowly mix in the baking soda and flour. Do not overmix.
  4. Fold in the m&ms and chill the dough for at least 30 minutes.
  5. Preheat oven to 350 degrees.
  6. Drop chilled dough by tablespoonfuls onto ungreased cookie sheet or silpat.
  7. Bake for 9 minutes. Allow to cool completely on a wire rack. Enjoy!
*i accidentally baked for over 10 minutes which is why the m&ms began to slightly crack. bake these for 9 minutes.
_____________________

ps- i think you’ll enjoy these sweet eats too ;)

peanut butter rolo cookies

peanut butter rolo cookies

chewy oatmeal m&m cookies

chewy oatmeal m&m cookies

1 giant reese’s pieces peanut butter cookie

1 giant reese's pieces peanut butter cookie

cake batter rice krispie treats.

hiiiii. are you ready for the most amazing, no bake, ready in 5 minutes, knock-off-your-socks recipe?!

it’s no secret that i love cake batter flavored everything. my funfetti cake batter blondies are my most popular recipe, by far.

funfetti cake batter blondies.

my funfetti cake batter chocolate chip cookies aren’t so bad either.

it was only a matter of time until i expanded my recipe archive to feature cake batter rice krispie treats too.

   

gooey,  super marshmallow-y, full of colorful sprinkles, and bursting with that cake batter flavor you love. do i need to convince you more to make these NOW? 😉

cake batter rice krispie treats

(categorized under cupcakes & fun sweets & brownies/bars)
  • 3 tbsp butter (i use land o lakes light butter)
  • 1 (10 oz.) bag of marshmallows
  • 2/3 cup boxed yellow or white cake mix (the dry cake mix)
  • 6 cups rice krispie cereal
  • 1/2 cup sprinkles

DIRECTIONS

  1. Spray a 9×13 baking pan with nonstick spray. Set aside.
  2. In a large saucepan over low heat, melt the butter.
  3. Add the marshmallows and stir constantly. Once the marshmallows are completely melted, stir in the dry cake mix. Turn off the stove.
  4. Stir in the cereal under it is completely coated with the marshmallow mixture. Mix in half of the sprinkles. Press into prepared baking pan and top with the remaining sprinkles. *when i press rice krispie treats into a pan, i use a spatula sprayed with nonstick spray, making it easier to press down
  5. Chill for at least 30 minutes and cut into squares.
_____________________

ps- have you seen SBA on facebook yet? don’t forget to “like” me on the right sidebar if you’d like facebook updates from SBA. 🙂

pps: you may also enjoy these treats too!

funfetti cake batter blondies

cake batter chocolate chip cookies

cake batter chocolate chip cookies

peanut butter chocolate chip blondies

peanut butter chocolate chip blondies

*this post is featured on:

peanut butter rolo cookies.

as promised, i have a couple more cookie recipes to share this week.  next up are quite possibly my favorite cookie in my “candy in cookies” collection.  peanut butter rolo cookies.

the thing i love about adding candy to cookies is that there are ENDLESS possibilities.  take a stroll down the candy aisle and i’m sure ideas will just pop into your head. check out some of my favorites to date:

snickers bar stuffed chocolate chip cookies & chewy oatmeal m&m cookies

   

cookies n cream cookies & chewy butterfinger cookies

  

i found the idea to make peanut butter rolo cookies on Dorothy’s wonderful blog Crazy for Crust. she has a TON of droolworthy cookies & dessert recipes, so check her out!

i changed up the basic cookie recipe a bit and used my own peanut butter cookie recipe.  the same peanut butter cookie base i used for my soft baked mini peanut butter chocolate swirl cookies.  this peanut butter cookie recipe produces VERY puffy and VERY soft peanut butter cookies.

the directions to make these cookies are pretty straight forward. scoop 1.5 tbsp of dough. split in half. stick a rolo on the bottom half, kind of like a “cradle” as shown:

top the rolo with the other half of the scooped dough and seal down the sides so that the rolo is securely stuffed inside. bake for 9 minutes & you’re done! BONUS: these are made in only 1 bowl. easy clean up! 🙂

peanut butter rolo cookies

(categorized under cookies)

adapted from crazy for crust

makes about 2 dozen

  • 1/2 cup (1 stick) butter, softened to room temp
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 3/4 cup creamy peanut butter
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1 1/4 cups all purpose flour
  • 24 rolos

DIRECTIONS

  1. In a large bowl using a hand-held mixer or stand alone mixer, cream the butter and sugars together.
  2. Stir in the peanut butter, egg, and vanilla (in that order).
  3. Slowly mix in the baking soda and flour. Do not overmix. Chill the dough for 30 minutes.
  4. Preheat oven to 350 degrees.
  5. Take 1.5 tbsp scoop of the chilled dough and split in half.  Stick a rolo on the bottom half, kind of like a “cradle” as shown above. Top the rolo with the other half of the scooped dough and seal down the sides so that the rolo is securely stuffed inside. Repeat with the rest of the dough and all 24 rolos.
  6. Bake for 9 minutes. Allow to cool completely on a wire rack. Enjoy!

*note:  you may have some rolos left over depending on if you use more or less than 1.5 tbsp of dough per cookie.

Taste Tester comments:

  • “Caramel and peanut butter are such a great combination. These kind of remind me of a peanut butter twix bar, without the crunch.”
  • “The rolo hidden inside is a nice surprise! These are the softest peanut butter cookies I’ve ever tasted.”

ps- have you seen SBA on facebook yet? don’t forget to “like” me on the right sidebar if you’d like facebook updates from SBA. 🙂

pps: give these sweet treats a try too! 😉

chocolate dipped brownies

chocolate dipped brownies

soft baked mini peanut butter chocolate swirls

soft baked mini peanut butter chocolate swirls

butterscotch toffee chocolate fudge cookies

butterscotch toffee chocolate fudge cookies


single serving chocolate chip muffin.

i’m excited to share that SBA is now on facebook! to follow me, simply “like” Sally’s Baking Addiction on the right sidebar. 🙂chocolate chip muffin time.

*skinny chocolate chip muffin time to be exact.

i know what you’re thinking.  the words “skinny” and “chocolate” in the same recipe title is just plain ironic. but i promise. this is not a joke.  after a weekend of a few too many of these, i wanted to bake up something light, yet droolworthy enough to share. after browsing around Katie’s incredibly amazing blog (famous for her “single girl” recipes), i chose to replicate her single serving blueberry muffin. except i was out of blueberries. sooo chocolate to the rescue! darn. 😉

    katie’s recipe is completely vegan, but i used butter instead of the oil her recipe calls for (see my vegan notes below, if you’d like to keep the muffin dairy free.)

my skinny chocolate chip muffin recipe makes ONE large, bakery size muffin. it is low fat using light butter and sugarfree using splenda. what is crazy about this muffin is that it does NOT taste “light” at all.  AND it only serves one.  yep, this recipe is only for ONE muffin and takes less than 20 minutes to make. a quick, completely guiltfree breakfast or snack just for you.  plus, you only have to dirty one bowl 😉

single serving chocolate chip muffin

(categorized under granola & healthy stuff)

adapted from chocolate covered katie

makes 1 large muffin

  • 3 tbsp white whole wheat flour (or just white flour)
  • 1/4 tsp baking powder
  • dash of salt
  • 1-2 tbsp chocolate chips
  • 1/2 tsp vanilla extract
  • 1 tbsp light butter (i used Land O Lakes light)
  • 1 tbsp + 1 tsp almond milk (or soy or cow’s milk)
  • 1 tbsp Splenda granulated for baking

DIRECTIONS

  1. Preheat oven to 330 degrees. Line muffin tray with 1 liner. Set aside.
  2. Mix dry ingredients, then add wet. Mix until just combined. DO NOT overmix (will create a hard/tough muffin).
  3. Pour batter into prepared muffin liner.  Bake for 17 minutes. Enjoy!
To make vegan:
  • use coconut or canola oil in lieu of butter
  • use dairy-free chocolate chips instead of regular

Taste Tester comments:

  • hmm… since, i ate the entire muffin myself, i can’t share with you any comments other than my own. but if you’d reeeeeeally like my opinion (trying not to be biased here!!)… this is one CRAZZZZZY delicious chocolatey muffin. make. it. now.

ps- give these healthy breakfast/snack recipes a try too! ;)

peanut butter banana oatmeal bars

peanut butter banana oatmeal bars

maple almond butter breakfast cookies (vegan)

maple almond butter breakfast cookies (vegan)

ps- have you seen my cookies n cream cookies on foodgawker yet?

1st photo ever accepted on foodgawker. so very exciting for me. 🙂

cookies n cream cookies

butterscotch toffee chocolate fudge cookies.

Hooray! SBA is now on facebook! to follow me, simply “like” Sally’s Baking Addiction on the right sidebar. 🙂

let’s take a look at these last goodies. butterscotch. toffee. & chocolate fudge. these cookies are decadent.

as i was brainstorming how to use up some leftover heath bar toffee bits from my brown butter toffee chocolate chip cookies, i realized i haven’t shared any chocolate cookie recipes on SBA yet.  i have a go-to chocolate cookie recipe that i found ages ago and have used it several times. this basic chocolate cookie recipe has absolutely no eggs (wooooo! safe cookie dough!) and results in a super rich cookie that is almost brownie-like. moist, fudgy, and very chewy. i like my cookies extraaaa chewy.

     

butterscotch toffee chocolate fudge cookies

(categorized under cookies)

makes 2 1/2 dozen

  • 1/2 cup (1 stick) butter, softened to room temp
  • 1/2 cup white sugar
  • 1/2 cup dark brown sugar
  • 1 1/4 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cup hershey’s special dark cocoa powder
  • 1 1/2 tsp vanilla
  • 1/3 cup milk (i used almond milk, but regular or soy would be fine)
  • 3/4 cup butterscotch chips
  • 3/4 cup toffee bits (Heath Bar Bits ‘o Brickle baking pieces)

DIRECTIONS

  1. Spray baking sheet with nonstick spray (or line w/ silpat). Set aside.
  2. With a stand alone mixer, beat the butter on medium speed until light & creamy. Add both sugars & vanilla and beat until smooth.
  3. In a separate large bowl, whisk together flour, salt, baking powder and cocoa. Add 1/2 of the flour mixture to the wet ingredients. Stir in milk. Add the second 1/2 of the flour mixture. Mix well. Chill dough for 30 minutes.
  4. Preheat oven to 325 degrees.
  5. Scoop the chilled dough by tablespoonfuls onto prepared baking sheet. Bake for 12-13 minutes and let the cookies cool completely on the cookie sheet between batches.
*note: keep the cookie dough chilled in between batches. dough MUST be cold.
*note: these cookies will be very soft and may appear undone when taking out of the oven. they will firm up after cooling on the baking sheet, though.

_____________________

ps- i think you’ll enjoy these cookies too ;)

browned butter toffee chocolate chip cookies

snickers bar stuffed chocolate chip cookies

coconut toffee oatmeal cookies

apple cinnamon granola (vegan).

hi everyone! as of yesterday, Sally’s Baking Addiction is now on facebook! to follow me, simply “like” Sally’s Baking Addiction on the right sidebar. 🙂

there have been a few too many cookies around here recently. not that i’m complaining:

  

let’s take a break from the butter and sugar overload (not a long break, don’t you worry!  i have 3 new cookie recipes to throw at you next week…) and sit back with some wholesome, 100% vegan, and guilt-free apple cinnamon granola.

homemade granola is SO much easier than you think. not only is incredibly cheaper than storebought, it is also 10000% healthier. no crazy ingredients you can hardly pronounce, unnecessary added sugars, fats, or preservatives.

   

take note: whenever i’m making granola, i stick to 5 basic components and mix & match with whatever i have laying around. sticking to those 5 main ingredients makes it easy to come up with creative, tasty granola recipes:

  1. Grains (oats)
  2. Nuts/seeds
  3. Dried fruit
  4. A sticky sweetener (honey, maple syrup, agave, etc)
  5. A binder (nut butter, pureed dried fruit, apple sauce, etc)

apple cinnamon granola (vegan)

(categorized under granola & healthy stuff)

make 4.5 cups

  • 2.5 cups whole rolled oats
  • 3/4 cup ground flax
  • 5 tbsp unsweetened applesauce
  • 1/4 cup maple syrup
  • 1/4 tsp salt
  • 1 tbsp cinnamon (go by taste preference. i LOVE a ton of cinnamon)
  • 1/2 cup pecans, chopped
  • 1 cup dried apple rings, chopped

DIRECTIONS

  1. Preheat oven to 300 degrees. Line baking sheet with parchment paper & set aside.
  2. In a large bowl, combine oats, flax, cinnamon, pecans, and dried apples. Stir to combine.
  3. In a seperate small bowl, whisk together applesauce, maple syrup, and salt. Pour mixture over oat mixture and stir until all oats are coated well. Add more maple syrup/applesauce if needed.
  4. Pour mixture over prepared baking sheet. Bake for 30 minutes, stirring halfway through. Allow to cool uncovered for about 30 minutes. Enjoy!
Taste Tester comments:
  • “this granola is soft and not a typical crunchy granola. it tastes very light and doesn’t weigh me down.”
  • “i love the chewy dried apple pieces!”

ps- i think you’ll enjoy these healthy bites too ;)

maple almond butter breakfast cookies (vegan)

maple almond butter breakfast cookies

peanut butter & jelly granola

peanut butter & jelly granola

& in case you’re itchin’ for something a little sweeter….

vanilla cupcakes for two

vanilla cupcakes for two

cookies n cream cookies.

i’m excited to share that SBA is now on facebook! to follow me, simply “like” Sally’s Baking Addiction on the right sidebar. 🙂

now onto those cookies….

how delicious are cookies n creme bars? crunchy chocolate cookie bits speckled throughout creamy white chocolate? yum.

now how delicious would cookies n creme bars be melted inside a cookie?!

ever since my chewy butterfinger cookies blew up on pinterest, i knew i had to recreate the whole candy-inside-cookie ordeal and bake up something just as fabulous:

chewy butterfinger cookies

i ❤ candy in cookies.

sooooo i bought a couple king sized cookies n creme bars the other day, chopped them up, and threw them into the same basic drop cookie recipe i used for the chewy butterfinger cookies. i added some white chocolate chips on top because i favor chunky cookies with a lot of texture goin’ on.  i hate plain cookies!!

   

i love the black chocolate cookie speckles underneath!

cookies n cream cookies

(categorized under cookies)

makes 2 1/2 dozen

  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick) butter, softened
  • 1 large egg
  • 2 king size hershey’s cookies n creme bars, chopped
  • 3/4 cup white chocolate chips

DIRECTIONS

  1. Preheat oven to 375 degrees.
  2. Combine flour, baking soda, and salt in small bowl and set aside.  In a separate bowl, using a hand-held mixer or stand alone mixer, beat the butter and sugar together until light and creamy. Beat in egg until just combined.
  3. Gradually beat in flour mixture.  Stir in chopped cookies n creme pieces by hand. Do not overmix.
  4. Drop by slightly rounded tablespoonfuls onto ungreased baking sheet. Stick 4-5 white chocolate chips on top of the cookie dough ball. Bake for 10-12 minutes or until lightly browned.  Allow to cool and enjoy!

Taste Tester comments:

  • “They taste just like cookies n cream ice cream, but without having to worry about them melting!”
  • “I loooove the crunchy chocolate bits in them!”

ps- i think you’ll enjoy these cookies too ;)

snickers bar stuffed chocolate chip cookies

snickers bar stuffed chocolate chip cookies

chewy oatmeal m&m cookies

chewy oatmeal m&m cookies

chewy butterfinger cookies

chewy butterfinger cookies

%d bloggers like this: