Happy Wednesday everybody!!  So recently I’ve been carb cycling (alternating high carb days with low carb days fyi) and let me tell you, low carb days (and I mean loooow) are downright evil.  When people tell me that ‘your body gets used to low carbs and then your body utilizes your fat for energy’ I’m just going to go ahead and assume that they’re liars and/or crackheads, because that is not even close to what I’ve experienced thus far. 

Most of my low carb days are spent day dreaming about doughnuts mmmm, doughnuts and stalking other food blogs & Pinterest for pics of delectable food-obviously with some work thrown in too, promise.  Well, my most ridiculously ridiculous food posts come from these days, and I had just seen one too many pics of the new Red Velvet Oreos hanging around the interwebs and I knew I needed them in my mouth world in some way my next cheat day. 

Obviously I couldn’t just write a post about how amazing & incredible these new Oreos were and I’m sure a lot of y’all have seen variations of the Oreo in the cookie dough thing too, so I thought perfect that is exactly what I’ll do. 

Holy moly you guys, my expectations of how ding dang good these cookies were going to be didn’t do them justice.  I’m glad I bought 2 rolls of cookie dough because I may or may not have made more after sitting in a corner, hands full of cookies, tears in my eyes devouring the first batch,

they’re just that good, and if you’re planning on making for a group of people, I recommend buying 4 or more rolls of cookie dough because each roll made about 5 stuffed cookies total.  Anyways, have a wonderful day and thanks for stopping by. 

mmmm, cookie dough…

cut into pieces…

nice and smooshed down…

Oreo onto the cookie dough…

other cookie dough on top…

edges all nice and sealed…

nice and baking…

while still warm smoosh them lightly with a spatula…

if you don’t press with a spatula, they’ll look more like this, not terrible just a little funky looking…

also, while I was taking pictures of the cookies, my helper gave me this look when I told her she couldn’t have any because they had chocolate in them…

I still didn’t give her one no matter how cute she is….y’all enjoy!!!

Red Velvet Oreo Stuffed Chocolate Chip Cookies

2016-02-02 10:18:43

Yields 10

Red Velvet Oreos baked inside chocolate chip cookies.

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Ingredients

1. 2 (16.5 Ounce) Packages of Chocolate Chip Cookie Dough (I used Publix Brand).
2. 1 Package of Red Velvet Oreo Cookies.
3. Parchment or Wax Paper.
4. Baking Sheets.

Instructions

1. Preheat your oven to 350 degrees F.
2. Liberally spray your baking sheets with cooking spray and set aside.
3. Cut your cookie dough into 1/2 inch slices.
4. Place 2 cookie dough pieces onto your parchment paper and using the palm of your hand smoosh them each down until about 1/4 of an inch thick-not too thin or they'll fall apart.
5. Now place your Oreo on one flattened piece of cookie dough, and place the other piece of cookie dough on top of that.
6. Make sure to have all edges of the cookie dough pressed together and place on your baking sheet.
7. Bake for 12-15 minutes or until the edges are just slightly golden brown.
8. While still warm out of the oven, using a spatula gently press the cookies down so that when they cool they will be more uniform in size.
9. Now enjoy!!

Notes

1. Remember I got 5 total stuffed cookies per tube, so you will need more cookie dough if making cookies for a larger group.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Happy Wednesday everybody!!  I hope from the title y’all are as excited for this recipe as I am to share it. I mean, hello, cookie dough that is meant to just be eaten as cookie dough, and, AND, it has peanut butter, Reese’s Pieces and Reese’s Peanut Butter Cups, yum, yum, yummy y’all. 

The fact that any of this delicious stuff lasted long enough to make it into any pictures is a miracle because holy cow this stuff is amazing.   If you don’t like peanut butter (we might still be able to be friends, maybe)  just leave out all the good stuff  the peanut butter and candy,

and maybe just throw in some mini chocolate chips for some regular ole’ chocolate chip cookie dough, it will still be awesome, I promise.  Honestly, you can be as creative as you want to be, any candy, or sprinkles that you happen to love will be perfect, let me know what you come up with! 

Have this awesome and not to mention easy peasy week night treat tonight, and I’ll just sit here and drool at the photos hehe. Have a wonderful day y’all!  

Alrighty, flour, brown sugar, sweetened condensed milk into your bowl…

all the delicious candies and peanut butter…

mix, mix, mix and so ready to be noshed…

and enjoy!!!

Happy Wednesday everybody!  To be honest I feel like the week is dragging by, for one, we had a nice short work week last week and I got spoiled, and two, this Saturday I’m headed to Disney World and Universal Studios woohoo!!

I can’t even begin to tell you how excited I am, especially since this will be the first time I’ve been there at Christmas time, I mean hello! combining some of my favorite things! And yes we will be attending Mickey’s Very Merry Christmas party (because we’re grown ups) which I hear will have ample cookies and hot chocolate served (yes, still grown-ups) 😀

To help keep my excitement mildly under control I thought I might start early by making some totally fun cookies to share with y’all.  These cookies are deliciously chocolatey, rolled in sugar and the kicker is the wonderful caramel sauce placed in the middle. 

Yes, I used store bought caramel, but you are totally welcome to make your own if that’s your thing.  I hope you get a chance to make these soon because they are delightful, and have a wonderful day!   

Butter & sugar into the bowl…

all whipped together…

then flour, cocoa powder, salt, egg yolk, cream and vanilla…

all mixed up…

rolled into balls, then rolled into decorative sugar and powdered sugar…

place the end of a spoon into the cookies…

all ready to be baked…

baking…

while still warm out of the oven press in the thumbprints again…

place your caramel in the thumbprints and enjoy!!!

Chocolate Thumbprint Cookies w/ Caramel Sauce

2015-11-28 15:36:18

Yields 24

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Ingredients

1. 1 Cup of All-Purpose Flour.
2. Generous 1/2 Cup of Unsweetened Cocoa Powder.
3. 1/4 Teaspoon of Salt.
4. 1/2 Cup of Unsalted Butter, Softened.
5. 2/3 Cup of Granulated Sugar.
6. 1 Large Egg Yolk.
7. 1 Tablespoon of Heavy Whipping Cream.
8. 1 Tablespoon of Vanilla Extract.
9. Powdered Sugar, For Rolling Cookies In (Optional).
10. Decorative Sugar, For Rolling Cookies In (Optional).
11. Pre-Made Caramel Sauce, To Place In The Thumbprints.

Instructions

1. Preheat the oven to 350 degrees F.
2. With a handheld or stand mixer with paddle attachment, beat the butter and granulated sugar until light and fluffy.
3. Now add the rest of the ingredients and scoop 1 tablespoon of the dough and roll into balls, then roll into the powdered sugar or powdered sugar.
4. Using the end of a wooden spoon gently press holes into the cookies, then bake for 10 minutes or until just set.
5. While the cookies are still warm, press the cookies again in the middle with the spoon to perfectly form the thumbprints.
6. Let cookies cool completely and fill each thumbprint with caramel sauce.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Happy Monday everybody! Today’s recipe comes courtesy of my boyfriend…well kind of.  Being the picky (picky, picky, picky…) eater that he is, it’s always awesome to hear about foods he actually likes 🙂 and when he and I first started dating he would always talk about these preacher cookies that his mom and sister make, and how they are his absolute favorite. 

Stoked to finally have something to bake for him, I scoured the internet for ‘preacher cookies’ but absolutely nothing was found remotely with that name. 

Months went by and after I was finally introduced to his family I of course had to ask about the infamous preacher cookies.  Come to find out, they were only called that because they were served at a lot of church functions, so no wonder I couldn’t find them online. 

Anyways, I so appreciate his mom sharing this recipe with me, and these may not be the most beautiful cookies in the world but they’re so easy to make and sooo scrumptious, honestly downright addictive (hello! peanut butter and chocolate!).  Have a great start to your week, and I hope you get to make some of these soon.

butter, sugar, cocoa powder, butter, evaporated milk into the pot…

melted…

boiling…

after cooling for just a little bit, add peanut butter, oats & vanilla…

all mixed up…

then scooped out onto wax paper to set…

then enjoy!!!

Preacher Cookies

2015-11-13 14:12:19

Yields 28

Delicious and easy no bake cookies filled with peanut butter and fudge.

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Ingredients

1. 2 Cups of Granulated Sugar.
2. 3 Tablespoons of Cocoa Powder.
3. 1 Stick (1/2 Cup) of Unsalted Butter.
4. 1/2 Cup of Carnation Evaporated Milk.
5. 1 Tablespoon of Vanilla.
6. 1/2 Cup of Creamy Peanut Butter.
7. 2 Cups of Minute Oatmeal.
8. Wax Paper.

Instructions

1. In a medium sized pot on medium high heat, place the sugar, cocoa powder, butter, and evaporated milk and bring to a boil.
2. Boil for one minute then remove from the heat, and let it cool for a few minutes.
3. Now add your vanilla, peanut butter and oatmeal to your cocoa powder mixture, and mix until well combined.
4. Now spoon onto wax paper in 1-2" sized balls, let set, then enjoy!!

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Ok, so Friday I totally said that I would remedy the whole not posting 3 times last week, and that I would this week, well I’m sorry to say I lied.  Certainly not on purpose it’s just that I realized that today is the one year blogiversary for Holly’s Cheat Day! and you can’t just go and post Mon/Tue/Wed & Friday, that’s just crazy talk 🙂 

I can’t believe it’s been a year, it has totally flown.  The biggest clue that I have a little blogging time under my belt are my photos.  I am not by any means saying ‘wow I’m awesome at food photos look at me’ but some of my earliest ones have me questioning if I had ever even picked up a camera before 🙂 

It’s been a super fun year so far sharing recipes and getting to talk to and befriend fellow food lovers, so thank y’all soooo much for swinging by my little silly corner of the interwebs see I told you it was silly, y’all are super awesome.  Soo, I have some yummy cookies for you guys today.  They are soft, buttery and have a wonderful maple glaze on top. 

These were very easy to throw together, and baked up really quickly but I would like to point out that the batter needs to be kept at least mildly cold, because the last few cookies I made the batter was more room temperature and they did not hold their shape at all during baking and looked really weird.  Anyways, thanks again so, so much for all of the comments and just being here in general 🙂 Have a wonderful day!

butter & sugar…

eggs, ricotta cheese…

flour, salt, etc…

all mixed up…

scooped out onto your baking pan…

bake, bake, bake…

now for the glaze, milk, powdered sugar and maple extract…

all mixed up…

glaze onto the cookies, then you can put on some sprinkles if you like 🙂

then enjoy!!!

Autumn Ricotta Cookies

2015-10-24 19:20:30

Yields 25

Soft, buttery and with topped with a maple glaze, these ricotta cookies are delicious.

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THE COOKIES

1. 2 Sticks (1 Cup) Unsalted Butter, Softened.
2. 1 3/4 Cup Granulated Sugar.
3. 2 Eggs.
4. 1 (15 Ounce) Container of Ricotta Cheese.
5. 2 Tablespoons of Vanilla Extract.
6. 4 Cups of All Purpose Flour.
7. 1 Teaspoon of Baking Powder.
8. 1 Teaspoon of Baking Soda.

THE MAPLE GLAZE

1. 5 Tablespoons of Milk.
2. 1 1/2 Cups of Powdered Sugar.
3. 2 Teaspoons of Maple Extract.
4. Festive Sprinkles (Optional).

FOR THE COOKIES

1. Preheat the oven to 350 degrees F.
2. With a handheld or stand mixer with paddle attachment, cream your butter and sugar together until smooth.
3. Now add the eggs, ricotta cheese, vanilla, flour, baking powder and baking soda and mix until well combined.
4. Using a spoon or a mini scoop, roll out the dough into 1" balls on a cookie sheet.
5. Bake for 8-10 minutes or until just slightly browned around the edges, allow the cookies to cool completely then transfer to parchment paper to drizzle the glaze on.

FOR THE GLAZE

1. In a small bowl, mix your milk, powdered sugar and maple extract together until smooth.
2. With a spoon, drizzle the glaze all over the tops of the cookies and sprinkles your sprinkles on top of the glaze if you desire.
3. Now enjoy!!

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Hey everybody!  Guess what, it’s Wednesday! Yeah, I know the fact that it’s Wednesday isn’t that exciting, but what is exciting is that schools have been out on Fall break this week.  Why is that exciting you ask? because it means that my usually poopy commute into work has been soo much better this week. 

I didn’t even know the schools were on break until there were barely any folks out on the road in the burbs on Monday.  Y’all don’t even know, there were so few people that I had a moment of panic thinking that it was a holiday that I had forgotten about or the whole ‘fall back’ time change had happened unbeknownst to me and I was leaving much later than I should have. 

Soo, it’s just been really nice not having to give myself an extra 30-45 minutes (no exaggeration) added to my already hour plus commute because of the school kiddos.  I know, none of that has a darn thing to do with cookies, so let’s get to them shall we? 

These cookies are a take on my Gooey Chocolate Cookies, except I used a yellow cake mix and threw in some super delish Double Stuf Oreos.  Y’all these cookies turned out so dang soft and buttery with the perfect hint of Oreo that I promise there will be no way you will be able to have just 1 or 12 of these little guys.  These are so easy and quick to make, there’s no reason you can’t whip some up today 🙂 

cream cheese & butter…

mix together, then add the egg…

then add the cake mix…

all mixed up…

cookies into the blender…

then into the cake batter…

mix, mix, mix…

rolled out & into the powdered sugar & onto the baking sheet…

bake, bake, bake and enjoy!!

Gooey Cookies and Cream Cookies

2015-09-21 11:41:22

Yields 30

Gooey butter cookies filled with Oreo cookies.

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Ingredients

1. 1 (15.25 Ounce) Box of Yellow Cake Mix.
2. 1 (8 Ounce) Block of Cream Cheese, Softened.
3. 1 Egg.
4. 1 Stick (1/2 Cup) of Unsalted Butter, Softened.
5. 10 Double Stuf Oreos, Crumbled.
6. Powdered Sugar For Rolling.

Instructions

1. Preheat your oven to 350 degrees F.
2. With a handheld or stand mixer with paddle attachment, cream your butter and cream cheese together until smooth.
3. Now add your egg and cake mix and mix until smooth.
4. Either using a food processor, blender or placing Oreo cookies in a baggie and rolling with a rolling pin, crush your cookies until medium sized crumbs, then place into your batter and mix until the cookies are evenly distributed.
5. Now roll your cookie dough into 1" sized balls then roll into powdered sugar until covered.
6. Place cookie balls onto your cookie sheets and bake for 8-11 minutes making sure not to over bake.
7. Let cool completely (or not, warm cookies, mmm) and enjoy!

By Holly

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

I hope you’re all enjoying your long weekend today, and if not, I have something to help out in the fun department.  Yes, I know, I know, more key lime stuff. 

Other than the fact that I’m totally obsessed with key lime, I feel like that now it’s the Fall season (still waiting for the 90 degree days to stop btw) I need to get one last citrusy recipe in before it’s all apples and pumpkins.   I will say though, please don’t be surprised if I still throw one in at some point in the middle of winter because I do what I want I’m obsessed.  I know I’m totally repeating myself in more ways than one but mini desserts are awesome.

The assumption would be, that my cheat day appetite would tolerate nothing but humongous, decadent desserts, but mini desserts are always fun more in your mouth at a time of course.  Anyways, onto these delicious little guys…

…the super sweet but tart key lime pie mix goes so perfectly with the sugar cookie cups, they definitely balance one another out.  These are so perfectly handheld and adorable, and would be wonderful to serve to any guests you might have over.  Have a wonderful Labor Day!   

For the cookie cups, cookie mix into the bowl…

egg & butter…

all mixed up…

into your muffin tins…

out of the oven and pressing them with a teaspoon to form the cup shape…

now for the key lime filling, egg yolks whisked up…

then the sweetened condensed milk…

key lime juice & vanilla…

all mixed up…

into your pot to heat for a bit…

after stirring & heating for a while, you can see how it’s thickened…

after your key lime mixture cools, then pipe into your cups & enjoy!!!

Key Lime Pie Cups

2015-09-03 11:32:22

Yields 30

Mini cookie cups filled with key lime pie filling.

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THE COOKIE CUPS

1. 1 Betty Crocker Package of Ready to Bake Sugar Cookie Dough.
2. 1 Stick (1/2 Cup) of Unsalted Butter, Softened.
3. 1 Egg.
4. Mini Muffin Pans.

THE KEY LIME FILLING

1. 3 Large Egg Yolks.
2. 1/2 Cup of Key Lime Juice.
3. 1 (14 Ounce) Can of Sweetened Condensed Milk.
4. 1 Teaspoon of Vanilla Extract.
5. Green Sprinkles for Garnish (Optional).

FOR THE COOKIE CUPS

1. Preheat your oven to 350 degrees F.
2. Liberally spray your mini muffin tins with non stick cooking spray.
3. With a handheld or stand mixer with paddle attachment mix your cookie dough mix, butter and egg together until dough forms.
4. Roll cookie dough into 1" balls pressing slightly in the middle into your cookie pans.
5. Bake for 9-12 minutes or until the edges are golden brown.
6. As soon as you take out your cookie cups, gently press them in the middle with a 1 teaspoon sized measuring spoon to form the cup shape, let cool completely.

FOR THE KEY LIME FILLING

1. Whisk together your egg yolks until lighter in color and bubbly.
2. Then whisk in your key lime juice, vanilla and condensed milk.
3. Pour your key lime mixture into a medium sized pot and while constantly stirring, cook over medium to low heat for about 15 minutes to make sure the egg is cooked through, make sure to watch it so it doesn't burn.
4. Remove and allow to cool completely (I placed in the fridge for a couple of hours).
5. Once the filling is cooled either using a piping bag, a ziploc baggie or a spoon place your key lime mixture into your cookie cups, garnish with some yummy green sprinkles and enjoy!

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

I know I have mentioned my love of American Cookie Company before, and how their cookies and cookie cakes are incredible, but what I haven’t mentioned is that they have this cookie behemoth they make called a Double Doozie. 

Trust me, this thing is perfectly named y’all.  It’s two giant M&M cookies with their cake frosting in the middle, making a giant doozie of a cookie sandwich.  I don’t know why but I got to thinking about how much I wanted one, and realized how much I didn’t feel like going to the mall to get one (ATL traffic y’all) and decided it was about time to make my own. 

While thinking about how to make my homemade M&M doozies, it made me think of my friend Matt.  You see, Matt and I worked on an ABC TV show together in Los Angeles for months and months, that production office had a giant container of M&M’s which Matt munched on all day (he’s still skinny too…boys). Anyway, can’t say I’ve ever seen anyone who loved M&M’s so much, so every time I see M&M’s I think of him haha. 

After this random train of thought I had to say hey to my L.A. friend to see what he had been up to, and it’s totally awesome because he has started his own production company.  How cool is that?! I’m so happy and proud,  so I have to brag on him a bit and put a link to his site here .  So after y’all check that out, for reals make these.  Yes, they’re enormous and ridiculous but dang these are so freaking good! Even I couldn’t eat a whole one in one sitting, because of their enormous size, and you could totally make the cookies smaller and all that, but jeez look at them 🙂 so yummy…Also, note that I doubled the cookie and frosting recipe because I knew these things would be so large and I wanted to make more than just a few sandwiches.  Have a happy Monday y’all!!

First, butter…

then brown sugar…

all mixed together…

now the eggs…

pudding mix, baking soda, salt…

all mixed up…

now the flour…

all mixed up…

now the M&Ms, so yummy…

all mixed up…

scoop these out onto your baking sheet…

smoosh them down with your hands…

bake, bake, bake…

now for the frosting…milk and flour (and we will pretend I photographed the doubled amount)…

stir constantly over medium high heat until this consistency…

while the flour/milk mix is cooling, place your butter in your bowl–yes this is the doubled amount :-)…

whip your butter…

add your sugar…

whip these until light and fluffy…

then add your flour/milk mixture…

whip, whip, whip these until light and fluffy, then place on your bottom cookie…

then add the top cookie, and voila! amazingly delicious doozies…

Double Doozies

2015-04-24 13:13:14

Yields 10

Giant moist M&M cookies with a decadent whipped frosting in the middle, making a doozie of a cookie sandwich.

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THE COOKIES (This Is Not The Doubled Recipe)

1. 3/4 Cup (1 1/2 Sticks) of Unsalted Butter, Softened.
2. 1 Cup of Light Brown Sugar, Packed.
3. 1 Egg.
4. 1 Teaspoon of Vanilla.
5. 1 (3.4 Ounce) Box of Instant French Vanilla Pudding Mix.
6. 2 Cups of All-Purpose Flour.
7. 3/4 Teaspoon of Baking Soda.
8. 1 Teaspoon of Salt.
9. 1 Cup of Mini M&Ms.

THE WHIPPED FROSTING (Doubled the Recipe)

1. 1 Cup of Milk.
2. 5 Tablespoons of Flour.
3. 1 Tablespoon of Vanilla Extract.
4. 2 Sticks of Unsalted Butter, Softened.
5. 1 Cup of Granulated Sugar.

FOR THE COOKIES

1. Preheat the oven to 350 degrees F.
2. With a handheld or stand mixer with paddle attachment place your butter and brown sugar, beating them together until smooth.
3. Now add your egg, vanilla, salt, baking soda and pudding mix and mix these all together.
4. Now add your flour and beat until combined, now add your M&M's and mix until they are evenly distributed.
5. Using a large ice cream scoop, scoop your dough onto baking sheets lined with parchment paper pressing them flat with your fingers.
6. Bake for 9-11 minutes until edges are slightly golden.
7. Remove from the oven let cool, then place in airtight container and place in refrigerator to make sure they are slightly chilled before putting frosting in the middle.

FOR THE WHIPPED FROSTING

1. In a saucepan on medium high heat place your milk and flour.
2. Continuously stir together until the consistency of thin mashed potatoes is reached.
3. Remove from heat, stir in the vanilla and either sit it out until it cools to room temperature or place in fridge to cool completely.
4. Once flour/milk mixture has cooled completely, with a handheld or stand mixer with paddle attachment place your butter and sugar into the bowl, and whip until light and fluffy.
5. Now add your flour/milk mixture and whip the heck out of it (seriously, you're gonna beat this for a while) until the texture of whipped cream is reached.
6. Now place your whipped frosting (as much or as little as you want) in the middle of 2 cookies, and voila you have a double doozie.
7. Once your

By Holly

Adapted from American Cookie Company

Adapted from American Cookie Company

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

These little bites of awesome are something I thought about doing a couple of years ago when I felt like I was seeing whoopie pies everywhere.  Honestly, I’ve always felt like whoopie pies looked like a lot of trouble to make (I know, probably not),  but I figured these cookies looked like the start of a whoopie pie and well, cookie dough goes well with almost everything,  so boom! these chocolate cookies with chocolate chip cookie dough in the middle. 

Whatever had been my expectation for these little guys was waaaay exceeded.  My fear was that they would be too sweet, but honestly they’re perfect because the chocolate cookies are not overly sweet and the cookie dough gives it that nice sweet kick without overwhelming you.  Also, can we discuss how darn cute they are?!!! Little handheld bites of wonderful.  These were a huge hit at my office,  comments of  ‘evil genius’ and ‘you’re so bad for making these’ were made, buuut I’ll take them as compliments 🙂   

Let’s make some chocolate cookies, start with some cream cheese…

Cream your cream cheese…

Then add your butter…

Then add your egg…

Mix, mix, mix

Then add your cake  mix…

Look at that beautiful cookie dough…

Chill your cookie dough, then roll into balls then roll in powdered sugar…

All ready to go in the oven…

Now for the chocolate chip cookie dough, let’s start with some butter…

Cream your butter, now add your brown sugar…

Add your flour and vanilla…

Add your sweetened condensed milk–look at all of that deliciousness..

Mix

We will pretend there is a picture of the mini chocolate chips before I mixed them in 🙂

After the cookies are cooled, place your cookie dough in between 2 delicious cookies and enjoy…

Soo good y’all!

Cookie Dough Sliders

2015-01-28 10:11:45

Yields 15

Soft chocolate cookies with chocolate chip cookie dough sandwiched between

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THE CHOCOLATE COOKIES

1. 1 Box of Chocolate Cake Mix.
2. 1 (8 Ounce) Block of Cream Cheese, Softened.
3. 1 Stick of Butter, Softened.
4. 1 Egg.
5. Powdered Sugar for Rolling.

THE CHOCOLATE CHIP COOKIE DOUGH

1. 1 Stick of Butter, Softened.
2. 3/4 Cup of Brown Sugar, Packed.
3. 2 Cups of Plain Flour.
4. 1 (14 Ounce) Can Sweetened Condensed Milk.
5. 1 Teaspoon of Vanilla.

TO MAKE THE CHOCOLATE COOKIES

1. With a handheld or stand mixer with paddle attachment, cream your cream cheese until smooth.
2. Then add your butter and mix again.
3. Now add the egg, blend thoroughly and add your chocolate cake mix and blend until all ingredients are well incorporated--this batter will be thick.
4. Cover your bowl and chill your chocolate cookie dough for 2 hours in your fridge or 1 hour in your freezer--which is what I did.
5. Preheat your oven to 350 degrees F when your cookie dough is close to being chilled thoroughly.
6. With a spoon or small cookie dough scoop, roll out your chocolate cookie dough to about 1" balls in your hands then roll them completely in the powdered sugar, place on your cookie sheet and bake for 8-10 minutes--do not over bake you want them gooey--I made precisely 30 cookies with this recipe or 15 sliders.
7. Take out of the oven and let them cool completely before putting cookie dough on them.

TO MAKE THE COOKIE DOUGH

1. With a handheld or stand mixer with paddle attachment cream your butter, then add your brown sugar and blend together completely.
2. Now add your flour, vanilla and sweetened condensed milk and blend well.
3. Now add your chocolate chips until evenly distributed.
4. With a spoon or your fingers--what I used--scoop out the cookie dough, place on your chocolate cookie then gently press the cookie dough until it is evenly placed on the bottom chocolate cookie then place the chocolate cookie for the top of the slider.
5. Now enjoy!

Notes

1. I recommend a small cookie dough or small ice cream scoop to scoop out the chocolate cookie dough to ensure that the cookies are evenly sized.
2. You may use regular sized chocolate chips that you chop up if you do not have mini chocolate chips.

By Holly

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/