Happy Friday everyone! It is raining here a lot lately, as it always does in April on the Texas Gulf Coast, and last weekend was no exception. So what do I do when it rains …besides clean house? I bake! I found a recipe for some monster cookies that sounded wonderful, so I made them. I didn’t have the M&M’s that are usually called for in monster cookie recipe, therefore I did not want to call them monster cookies. They are certainly big enough to be called monster cookies …
But still, that just didn’t seem to fit. Then I got a little more creative and decided that they needed to be filled with crème …as if they were not big enough already! With the dreary weather, and dreaming of sunny springtime days, I decided to make the crème in nice cheery spring colors to brighten the mood. I was really pleased with the results. So with all that said …I decided, or rather my son decided they should be called Easter Cookie Crème Cakes, which was perfect until I realized that Easter has already passed. So Spring Cookie Crème Cakes it is!
I believe the original recipe for monster cookies was a Betty Crocker, and then of course I modified it to fit my preferences and ingredients. My two sons loved them, they were gone by the end of the weekend. A little springtime joy on a rainy day brought to you by one little cookie …or should I say one BIG cookie? Big, chewy, flavorful cookies with a yummy crème filling. Can you eat more than one? I think I will take these over to the crowd at Fiesta Friday and see what they think.
Come on over and join us! Have a cookie …or two …or three. I think the party is just getting started. Click on the link below and join the fun 🙂
Check out this Whole Grain, Gluten free All Purpose Baking Blend I found! Love it! To order or for more information, click the link below.
Wishing you a great weekend!
Thanks for Visiting!
Spring Cookie Crème Cakes
Big, chewy, flavorful cookies with a yummy crème filling.
By: Arl’s World
What You Need
1box Betty Crocker™ SuperMoist™ yellow cake mix
- 1/2 cup packed brown sugar
- 3/4 cup butter, softened
- 1/2 cup creamy peanut butter
- 2 tablespoons water
- 1 egg
- 2 cups quick-cooking oats
- 1/2 cup semisweet chocolate chips
Heat oven to 350°F.
- In large bowl, beat cake mix, brown sugar, butter, peanut butter, water and egg with electric mixer on medium speed until well combined. Stir in oats until combined, then stir in chocolate chips. Using large cookie scoop, drop dough 2 inches apart on ungreased cookie sheet.
- Bake 14 to 15 minutes or until edges are just golden brown. Cool 10 minutes on cookie sheet. Remove to cooling rack to cool completely, about 20 minutes.
- 3/4 cup unsalted butter, softened to room temperature
- 3 cups powdered sugar
- 3 Tablespoons heavy cream (you can use low fat but will result in a much less creamy consistency)
- 1 and 1/2 teaspoons vanilla extract
- pinch of salt, as needed
For the filling: With a stand or handheld mixer, beat butter for about 1 minute until creamy. Add the powdered sugar and mix on medium speed for 1-2 minutes. Pour in heavy cream and vanilla extract. Mix on high for 3-4 minutes until fluffy. Taste and add a pinch or two of salt, as needed. If filling is way too thick, add a couple more teaspoons of heavy cream. If you want spring time colors: use a drop or two of your favorite food coloring in your choice of colors. Spread a tablespoon or so of cream filling on the bottom side of half of cookies; top with remaining cookies, right side up.
Cookies stay fresh and soft (with creme filling) at room temperature for 2 days in an airtight container. After that, store in the refrigerator to keep the creme center fresh. These are best eaten within 2 days, if they last that long!