We had the BEST cookies the other night and I want to share all the details with you guys! Okay, okay I know I just said the other day I was going to try and make more bars, cakes, and other various desserts. But, I just couldn’t resist making these cookies.

I was trying to think of a sort-of Valentine’s Day type of dessert, if that even makes sense, and this is what I came up with. It’s really nothing new, and more than likely has been done a million times before.

Really, what hasn’t been done with a cookie?

Nonetheless, I want to share this awesome-tasting cookie with you not because I think I’ve created something new, but because the flavors are so good together. I want you to enjoy them too.

I really think you’re going to like this one!!

So, I started with just a bag of Betty Crocker White Chip Macadamia Nut Cookie Mix. The Betty Crocker Cookie mixes are surprisingly good if you haven’t tried them before.

For a quick weeknight dessert they work out very well.

To the cookie mix add the butter and egg called for on the back of the package. Use the regular size package, not the snack size.

 If your dough is too sticky simply pop the bowl in the fridge for about 10 or 15 minutes. When you drop the dough onto the cookie sheets for baking be sure to make these cookies smaller!


The cookies are on the cooling rack, just waiting for something more to be done with them. You can tell by this picture, I have definitely made the cookies smaller, but not tiny.

I suppose you could make them as small as you want to, but I just went with a nice two-bite size. You want these smaller, because this cookie is meant for nibbling.

You want to be able to sit down and eat a few (or several) and enjoy. :)


If you’re a fan of White Chocolate and Macadamia Nuts, you know that the two together are absolutely delicious, but can sometimes be too rich. I’m happy to say you don’t have to worry with these little gems.

Even with the chocolate added to the bottom (which is now the top) and the sprinkles, these cookies are not too much – the flavor is excellent! :)

   Yummy, yummy!

Downside-Up-Cookies                 025


1 Package of Betty Crocker White Chip Macadamia Nut Cookie Mix

butter, called for on back of package

egg, called for on back of package

chocolate chips (milk chocolate, semisweet, or dark chocolate chips are all good here), or chocolate candy coating

sprinkles, if desired



1. Preheat oven to 350 degrees F. and line a baking sheet with a silpat liner, if you have one.

2. Bake cookies according to instructions on back of package. I baked mine at 350 degrees, check after the minimum time indicated. You can always bake the cookies for another minute or two, if need be. Keep in mind, the cookies are smaller and you want to bake them just until the edges are firm and center is just barely set when lightly touched.

3. Cool at least 2 minutes on sheets, then remove cookies with a spatula to a wire rack to cool completely.

4. When cookies have cooled completely, melt chocolate chips in microwave oven. I didn’t measure exactly how much I used, maybe half a bag. Take out a couple of sheets of wax paper, then place wire rack over wax paper sheets. This is for easy cleanup, some of the cookies will drip chocolate.

5. Turn all the cookies over so they’re ready to grab without looking and put some chocolate on the bottom and spread it around with the back of the spoon. You don’t need any special equipment. If you want to add any type of sprinkles be sure to add them now, while the chocolate is still wet and will the sprinkles will cling. Allow cookies to dry on wire rack, bottom side up.




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Soft Chocolate Pudding Cookies

chocolate pudding cookies

chocolate pudding cookies

No doubt about it we are all cookie lover’s in this house! Some families just naturally gravitate towards certain foods – for us it’s cookies!

Brownies are a close second.

I make lots, and lots of cookies all year long! What I wanted was a s-o-f-t cookie with a nice flavor, that wasn’t too heavy. Well, it looks like I found my new favorite cookie, or at least my favorite cookie of the week.

I have to say I am very happy with how soft and wonderful the cookies turned out! Apparently my boys were as well. I had to cut them off last night. :)


My precious beauties are cooling, just waiting to be eaten. Make sure you bake them until they are just set. You do want these to be soft cookies.


FYI – I used Ghirardelli Classic White Chips, being that they’re one of my very favorites. I pick them up here & there when they’re on sale.

I am a big fan of white chocolate! Yes I know white chocolate isn’t truly chocolate – my son reminds me all the time. :)

You can use any chip you want to. Play around with it and try some different flavors.


Ahh, fresh cookies just waiting to be dunked in milk!

Chocolate Pudding Cookies


1 cup butter or margarine, softened

1 cup packed brown sugar

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

2 eggs

1 teaspoon baking soda

2 cups flour (I used all-purpose)

apx. 1 cup White Chocolate Chips, use more if you prefer


1. Preheat oven to 350 degrees.

2. Beat butter and sugar in large bowl with mixer until light and fluffy. Add dry pudding mix; beat until well blended. Crack eggs into a small bowl. Add eggs and baking soda; mix well. Gradually beat in flour until well blended. Stir in chips.

3. Using a cookie scoop or just a regular spoon, drop tablespoons of dough, 2 inches apart, onto baking sheets. Remember you can make them as big or as small as you want to, just make them approximately the same size.

4. Bake 10 to 12 minutes, or until edges are lightly browned and cookies are just set. Cool for 2 minutes on baking sheet, remove to a wire rack with a spatula. Cool cookies completely.

Adapted from: Kraft



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Chocolate Chip Happy Cookies

chocolate chip happy cookies

So what’s with the name? Chocolate Chip Happy Cookies!

There’s a very simple explanation for the name. Chocolate Chip Happy Cookies are just one of the simple and delicious things I make when we want a little comfort food around here.

I’m happy to say, not all of our comfort foods are dessert. We also love things like soup, casseroles (a.k.a. as hot dish where we live), chili, and so many other foods. However, every time I serve these for dessert, we’re all basically happy for the rest of the night…

 These Chocolate Chip Happy Cookies are something ANYONE can make at home, and that’s the best part. No special equipment requirred. All you need is a little patience and a few simple ingredients.

First off we have our ingredients. If you haven’t used these Betty Crocker Cookie Mixes yet, give them a try. They are really quite good.

You will need a stick of butter for these cookies. Moving on, I have a few of my personal favorites, cage-free organic brown eggs, milk chocolate chips and mini M&M’s.

In case you’re wondering the mini M&M’s are in a glass jar because once I have opened a bag, and used a few, I always store them in a glass jar in the fridge. They never last all that long any way.

Make sure the cookies are completely cool before you dip them in the melted chocolate (process is outlined below) or the chocolate won’t hold the way you want it to.

After the cookies are cooled simply melt the chocolate chips and dunk, then gently add some mini M&M’s and that’s it.

These cookies make me so happy. :)


Chocolate Chip Happy Cookies


1 (17.5 oz.) bag of Betty Crocker Chocolate Chip Cookie Mix

1/2 cup butter softened, or 1 stick

1 egg

Milk Chocolate Chips, or any kind of chip you prefer

mini M&M’s, or any flavor M&M you prefer


1. Make the cookies according to the instructions on the back of the package.

2. Usually I bake cookies just until barely set. For these bake an additional 1-2 minutes, but no longer. You want these cookies to be done just a little bit more than usual or they may crumble and/or crack when you dip them.

3. Put the mini M&M’s in a small bowl, set aside. Place a sheet of wax paper over a cookie sheet to place cookies on after dunking, set aside.

4. Melt one cup of the chocolate chips in the microwave with just a tiny bit (1-2 tsp.) of canola or vegetable oil. You don’t abosultely have to have the oil, it just makes the melting process easier. Check the chips after 30 seconds, stir, microwave for longer if need be. Stir well to incorporate any unmelted chips and to even the temp.

5. Gently dunk the cookies into the melted chocolate chips, allowing any extra chocolate to fall off. Immediately apply mini M&M’s, if using them. Be sure to do the cookies one by one – dip in chocolate, apply M&M’s, continuing the process. Or the mini M&M’s may or may noy stick.

6. Place the embellished cookies on a sheet of wax paper, then place in the fridge to firm up. Serve when ready.

*Mega Tip: Try to always buy the cookie mix, chocolate chips, and M&M’s on sale. All three go on sale all the time, maybe not at the same time, but that’s fine. Buy what’s on sale when you can, and keep them in your pantry for later use.

Megamommy ѽ

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January Birthdays

For all of you that have a birthday in January – HAPPY BIRTHDAY!!

 It’s a new year full of new beginnings, right? So I was thinking we should do something new here @ Megamommy.

Each month of the year we’re going to celebrate all the birthdays that month with a fun and special birthday treat!

I accidentally stumbled across this recipe for Birthday Cake Cookies, but I sure am glad I did. Sometimes I play around with the flavors, different extracts, cake mixes, or frosting and they always turn out great!

My kids and their friends l-o-v-e these cake cookies!

It’s difficult to put into words what makes these cookies so good – they’re just an over all great combo.

So, here you have your simple and easy, but oh so good ingredients for the Birthday Cake Cookies. I went with Classic Yellow Cake Mix.

Mmm fresh cookies cooling…

Once the cookies are cooled, simply frost them, top them with another cookie, and roll them in sprinkles (if you want),

Birthday Cake Cookies with candles, :)

Birthday Cake Cookies


1 box yellow cake mix (I used Betty Crocker SuperMoist)

1/4 cup rainbow mix candy sprinkles

1/2 cup butter, melted

1 tablespoon milk

1 egg

1 can creamy vanilla frosting, or any flavor you prefer

1/4 cup polka dot nonpareils


1. Heat oven to 350 F. Mix the cake mix, melted butter, milk, and egg with large spoon until blended. Stir in rainbow sprinkles until soft batter forms. Using a cookie scoop if you have one, scoop 20 tablespoonfuls of batter onto a baking mat or an ungreased large cookie sheet.

2. Bake 8 to 10 minutes or until cookies are set. Cookies will be very light, even when completely baked. Cool 2 minutes on sheets, then remove cookies with spatula to wire to cool completely.

3. Spread frosting on bottom of 1 cookie; top with second cookie, bottom side down.

4. Roll edges of frosting in sprinkles of your choice. If desired, top each with a birthday candle.

If you don’t have rainbow sprinkles in your pantry, feel free to skip them all together. The cookies will turn out just fine with or without the sprinkles and taste awesome either way.

* Try making this recipe with any of your favorite cake and frosting flavors. We have done many different combinations and they are all delicious.

Sometimes I even make a batch of yellow cookies and a batch of chocolate cookies and make Combo Birthday Cake Cookies.

Happy Birthday January Friends!!


Source: Betty Crocker


Megamommy ѽ


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Oatmeal Chocolate Chip – M&M Cookies


These cookies are a red-do from one week ago today. Exactly one week ago, I featured a cookie I called an – Oatmeal Chocolate Toffee Cookie. I almost never have toffee bits in anything. So naturally I thought, yum!

You know how there are times things just don’t turn out the way you thought they would? That’s exactly what happened with the original version of this cookie.

As it turns out my oldest son is not a fan of anything with Heath pieces. Who knew? Now he knows what that “stuff he doesn’t like” is called.

What I don’t understand is this comes from a kid who loves almost anything sweet. For goodness sakes, he puts Nerds on his chocolate custard at Culver’s when he can!!

So I thought, if he really just can’t get past the Heath part of the cookie (Milk Chocolate Toffee Bits) there must be other people who feel the same way!

Yes, I realize you can’t please everyone! But I thought I should take another whirl at this cookie, and so I did.

I’m happy to report my taste testers are much happier with this version. :)

 So here we have the final product – Oatmeal Chocolate Chip M&M Cookies.

Your usual ingredients. You can start these cookies with a regular oatmeal chocolate chip dough if you want. I just happen to like the taste of the Golden Vanilla Cake Mix.

Ahhh, they smell so good cooling on the cooling rack.

Fresh cookies for dessert. Who could ask for more?

Oatmeal Chocolate Chip – M&M Cookies


1 cake mix – I like Golden Vanilla, but yellow, or white works just fine

2 eggs

1/2 cup butter, softened but not melted

1 1/2 cups quick oats

1/2 cup M&M’s (I like the mini’s myself)

1/2 cup chocolate chips (milk or semi-sweet)


Preheat oven to 350 degrees. With a spoon, mix cake mix and quick oats together. With same spoon, add eggs, and butter to the mixture. Stir in chocolate chips and M&M’s. Drop dough balls onto a cookie sheet lined with a baking mat, or lightly greased cookie sheet.

Bake 9-12 minutes or until light golden brown edges. Allow cookies to cool for 2 minutes before moving. Remove cookies and place on nonstick rack to cool.

You can use milk chocolate chips, semi sweet chocolate chips, dark chocolate chips or even white chocolate chips for this recipe. Use whatever you like. :)


If you get a chance email me or comment and let me know what you think..


Megamommy ѽ

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Oatmeal Chocolate Toffee Cookies

Oatmeal Chocolate Toffee Cookie Ingredients

Oatmeal Chocolate Toffee Cookies

 Did you know that January is Oatmeal Month?

I just found out myself, and I’m really kind of excited. :) We love oatmeal cookies, breads, muffins, and treats of all kinds around here. So we’ll have to see what we can come up with during the course of the month.

I decided to make yet another simple dessert that can be made any night of the week. Most of us have the basics right in our cupboard.

Oatmeal Chocolate Toffee Cookie Ingredients

As you would suspect we start out with the basic ingredients, oatmeal of course, chocolate chips, a Golden Vanilla cake mix, Heath Chocolate Toffee Bits, butter and eggs.

Honestly, I don’t usually have Heath Toffee Bits, but today I had them and they are so good in these cookies. But if you don’t have them, don’t worry use 1/2 cup of anything you like chopped into pieces.

It could even be your favorite cereal.

Cookie Dough for Oatmeal Chocolate Toffee Cookies

Just your basic cookie dough waiting to be scooped onto a baking sheet.

Oatmeal Chocolate Toffee Cookies

Now all you need is a cold glass of milk and you’re set…

Oatmeal Chocolate Toffee Cookies


1 cake mix – golden vanilla, yellow, or white – I used golden vanilla

2 eggs

1/3 butter, softened but not melted

1 1/2 cups quick oats

1/2 cup Milk Chocolate Toffee Bits

1/2 cup chocolate chips (milk or semi-sweet)


Preheat oven to 350 degrees. With a spoon, mix cake mix and quick oats together. With same spoon, add eggs, and butter to the mixture. Stir in chocolate chips. Drop dough balls onto a cookie sheet lined with a baking mat, or lightly greased cookie sheet.

Bake 9-12 minutes or until light golden brown edges. Allow cookies to cool for 2 minutes before moving. Remove cookies and place on nonstick rack to cool.

You can use milk chocolate chips, semi sweet chocolate chips or even dark chocolate chips for this recipe. Use whatever you like. :)

Have a great rest of the day everyone!

  Megamommy ѽ

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