10 Great After School Cookies

VER_triple chocolate cookies

Today I have 10 Great After School Cookies for you to make everyone’s day just a little better! Let’s face it, there’s nothing like fresh cookies and a glass of milk or hot chocolate after school. You definitely will not disappoint with some of my favorites below!

Be sure to follow me on Pinterest!  

Buncha Crunch – Butterfinger Cookies

Because these cookies make just about everyone happy! :)

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Cotton Candy Cookie Cups

Fun, happy and bright – this cookie screams all three!


Oatmeal Marshmallow Cookie Sandwiches

These are SO much better than any type of store bought marshmallow sandwich cookie! Try them and see, you will be glad you did!

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Happy Birthday Cookies for May!

These cookies are a great go-to cookie for anyone’s birthday!

double chocolate peanut butter-oatmeal cookies

Double Chocolate Peanut Butter-Oatmeal Cookies

These cookies are a bit more work than some, but they are so worth it! Enjoy!

VER_triple chocolate cookies

Triple Chocolate Cookies

Need a good chocolate cookie? My Triple Chocolate Cookies should do the trick!


Mini Kiss Triple Chocolate Cookies

Mini kisses make these cookies extra special and extra delicious!

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White Chocolate Snickerdoodles

Two great flavors together – Snickerdoodles & white chocolate, yummy!

Snickers Cookie Squares

Snickers Cookie Squares

Okay, technically these are done as squares. Whether they’re done as cookies or squares, they’re fantastic!

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Brown Butter Pumpkin Pudding Chocolate Chip Cookies

The brown butter and pumpkin pudding in these classic favorite makes them absolutely wonderful for Fall!

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Cookies & Cream Snack Cake



Maybe you read my post the other day about Snack Cake, maybe you didn’t. To bring everybody up to date, my family and I clearly have very different taste when it comes to what a Snack Cake should be.

I’m not talking Little Debbie, I’m talking a little slice of something fresh and yummy right around 3:00 pm!

Today I thought I would go a different route, and give the guys a little more of what I know they like. Being that I had everything I needed to make a good Cookies & Cream snack cake that’s exactly what I made.


This recipe only makes one 8-inch or 9-inch cake. So if you like smaller recipes this is right up your alley. This one is for my boys, this really isn’t the way I like to garnish (I use the term loosely) a cake.

But like almost all kids, they love anything cookies and cream!



I made a few tweeks to a recipe I saw, and I have to say we all loved the cake! All of us here are in agreement about that. Of course, this cake could be done a million different ways. I know what my guys are looking for in a cookies & cream cake, so that’s what I gave them. :)



Cookies-n-Cream Snack Cake




1 cup all-purpose flour

1/2 cup sugar

1/2 cup low-fat sour cream

1/4 cup butter, softened

1/4 cup Vanilla natural bliss coffee creamer, or water if you prefer

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 egg

1/2 cup Cookies & Cream Easter Eggs, chopped coarsely

8 Oreos, coarsely chopped

* I used Birthday Oreos because that’s what I had on hand, any creme-filled chocolate sandwich cookies, coarsely chopped would be fine

Everyone’s Favorite Frosting

White Chocolate Instant Pudding (3.3 ounce size), or any flavor you prefer

1 cup Milk

8 ounce container Cool Whip, thawed


1. Heat oven to 350 degrees. Grease and flour bottom and side of an 8-inch or 9-inch round cake pan. In a large bowl, beat all cake ingredients except cookies with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in Cookies & Cream eggs, and desired amount of cookies. Pour into pan.

2. Bake 30 to 35 minutes or until cakes springs back when touched lightly in center. Cool 10 minutes. Remove cake from pan to cooling rack. I left mine in the same glass pan. Cool completely, about 1 hour.

3. Mix the white chocolate pudding mix with 1 cup. Whisk until it begins to thicken. Gently fold in one container of Cool Whip. Frost cake and garnish with coarsely chopped sandwich cookies.



MM Tip: If you compare my version to the origianl recipe, the amount of sugar has been reduced. This cake is plenty sweet with the Cookies & Cream candy, and flavored creamer. I didn’t see the point in adding extra sugar.    

Source: Betty Crocker


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Banana Peanut Butter Cup Chocolate Snack Cake


Chocolate-Banana & Peanut Butter Cup Snack Cake

Don’t you just love a good snack cake? I do! But, the problem is my kids and I have a very different ideas of what makes a good snack cake. I’m not talking about pre-packaged cakes of any kind. I’m talking about a snack cake you make yourself, to enjoy with a cup of coffee, lemonade, or milk.

Here’s what we’re trying to settle – the boys think a snack cake should be a small piece of something sweet and heavy with a very intense flavor. Kind of like the child-friendly Cosmic Brownie, the one treat almost every child in America seems to love. :)

I know I said don’t think of pre-packaged snack cakes, but I needed an example you could all relate to.

Then there’s me, I think of a snack cake as a light, pleasant, tasty cake you would have a slice of around 3:00 pm with a friend, or even alone. Oh, and real fruit in the cake just makes it that much better!

It’s not that anyone is right or wrong. We’re simply trying to find a snack cake that we all conisider “worthy” of the name snack cake.


The mashed banana has baked into the snack cake, of course. Just like you want it to. The chunks you see are peanut butter cups. In recipes like this I usually use Reese’s Peanut Butter Cup minis, the ones that come in an 8-ounce pouch. Only this time I cut the peanut butter cups in half.


Let’s take a look at what our Taste Testers had to say. I have told you all many times, I’m pretty straight-forward so here it is.

Taste Tester 1: It’s soft and seems to have the perfect texture! Not your best MM. (What?) Why isn’t it heavy and gooey? At least there isn’t any yucky fruit in it. (I kid you not, friends!)

Taste Tester 2: It seems smooth and what grown-ups call just right. Where’s the frosting anyway? (In his mind, no frosting or glaze is just a little more than he can handle.)

Taste Tester 3: Sure it’s perfect if you’re going off of flavor, taste, and texture. But where’s the good stuff we like. (I don’t even know what to say to that one!)

Megamommy (me): I love the smooth and velvety texture!



Banana Peanut Butter Cup Chocolate Snack Cake


2 very ripe mashed bananas

1 chocolate cake mix, any variety you prefer

1 container Choabni Vanilla or Banana Greek Yogurt (I prefer the Vanilla in this recipe)

1 cup water

1/2 cup Reese’s Peanut Butter Cup Mini’s cut in half, you could certainly use more or less, if desired.


1. Preheat oven to 350 degrees.

2. In a medium size bowl mash bananas, set aside.

3. Combine cake mix, 1 cup of water, and yogurt. Whisk thoroughly, add mashed banana to the mixture and transfer to a baking pan(s) sprayed with nonstick spray. You can use any size pan you want. When doing a snack cake, I prefer to use two smaller pans. Such as two 8-inch pans. But that’s up to you, the cake will turn out just fine in a regular greased 9 x 13-inch pan. Sprinkle Reese’s Peanut Butter Cup mini’s over batter.

4. Bake in the oven until a toothpick inserted into the center comes out clean. Refer to cake-mix box for appropriate bake time for your size pan.



MM Tip: I frequently use Greek yogurt in baking, because I love what it brings to the recipe. Not only is it a great way to add extra protein, cakes turn out so smooth and velvety when Greek yogurt is added. Be sure to let the yogurt sit out for about 15 minutes or so, to warm up a bit before using. 

Source: Chobani & Hungry Girl


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Chocolate-Amaretto Snack Cake

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Title Pic

This is a little cake I like to do when we’re craving something with a little Amaretto flavor.  As you often hear me say, it’s just kind of something I made up for one of the days.

First off you, you can use a mix, or your favorite from-scratch recipe. To be perfectly honest with you, I make it both ways, and it’s very good either way. For me, it just depends how much time I have that day.


I know the pictures are hard to read. On the left, is Amaretti Bite Size cookies, and on the right, is Chocolate is Godiva Milk Chocolate Salted Caramel. These are my favorite garnishes for this Chocolate-Amaretto Snack Cake. Use whatever garnishes you prefer, or none at all.



When I make a snack cake I like to keep it one layer. Then you have one to serve your family or friends, and one for work or wherever you want to bring it. Now, grab a fork – your Chocolate-Amaretto Snack Cake is served!


Chocolate-Amaretto Snack Cake



1 Chocolate Cake Mix

1/2 cup chocolate chips, any variety

International Delight Amaretto coffee creamer, use amount called for on back of cake mix – use in place of water

eggs, and oil called for on back of package


1 package (3.3 ounces) White Chocolate instant pudding

3/4 cup International Delight Amaretto coffee creamer

Cool Whip

*I like to use French Vanilla Cool Whip in this recipe, use any flavor you like


1. Mix the cake according to the instructions on the back of the cake mix. Substitute the Amaretto creamer for any water called for. Add chocolate chips and gently stir with spatula. Spray two round 8-inch or two round 9-inch pans with nonstick spray. Evenly distribute batter betweem the two cake pans. Bake at 350 degrees for recommended time on back of package. Let cake cool for a few minutes, then move to a wire rack to cool completely.

2. When cake is completely cool frost with frosting as desired. Garnish as desired, or not all.

MM TIP: I like to garnish this snack cake with a little grated chocolate and a few chopped Amaretti cookies. The grated chocolate depends on what I have on hand at the time. I love the texture & flavor the chopped Amaretti cookies add. You don’t have to use either one, it’s simply personal preference.


Mix the White Chocolate pudding packet with 3/4 cup of the Amaretto creamer. If mixture is too thick, add more creamer, but be sure to add only 1 tablespoon at a time. Remember the creamer is thinner than regular milk. Whisk until it begins to thicken. Gently fold in container of Cool Whip.

Make frosting while cake is baking so that it can thicken a bit in the fridge.




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