The Weekender: Graduation & The Season of Giving

Cherry CheesecakesGuess what? I’m officially a college graduate!

But before we discuss my new scholarly status, let’s take a look back at everything we munched on this week so you can be all caught up to speed.

  1. Roasted Eggplant, Pepper & Bean Soup
  2. Smart Cookie Shopping 43
  3. Tiny Strawberry Cheesecakes
  4. Christmas Oreo Stuffed Peanut Butter Cookies
  5. Bacon, Spinach & Tomato Breakfast Casserole

You might’ve even caught a glimpse of that breakfast casserole when I made my visit to WKTV this weekend. You can watch the clip below.

You can catch me again on WKTV on Jan. 31. I’ll see you then to talk about game day eats!


I took my last selfie on the Utica College campus on Monday after walking out of my last final. It feels good to be a college grad, and to finish in 3 1/2 years!

graduateNow, I can focus solely on the holidays. I am in the midst of baking up loads of Christmas cookie orders, which means I’m often churning out wads of cookie dough as big as a bowling ball.

DOUGHThere is also a plethora of non-edible sweets speckled throughout my apartment, as you might’ve noticed from last Weekender’s showcase of my Christmas decor. This guy is a new addition.

CUTIESpeaking of new additions, my friend got me this beautiful koru bone necklace as a graduation gift, representing positive chance, peace, personal growth and harmony.

20141218_165833-2And can we talk about how cute these little charms are?

stockingMother Cookie made sure to send me a little something for graduation too: a celebratory Edible Arrangement. Yum!

DSC02569That’s it for this week’s edition of the Weekender. To get more behind-the-scenes fun, follow me on Facebook, Instagram, Twitter & Pinterest.

Join me tomorrow for a Christmas recipe round-up.

Tomato, Spinach & Bacon Breakfast Casserole


Every Christmas morning for years, Mother Cookie has made a breakfast casserole for our family to feast on. She figured out that it was a simple and delicious way to have breakfast ready for everyone when all of the presents were unwrapped. She’d assemble it the night before and bake it that morning while everyone was partaking in exchanging gifts.

After several years of this tradition, I finally decided to make my own Christmas casserole of sorts. Mother Cookie always made a classic version with the things you’d expect in a traditional American breakfast: eggs, cheddar cheese, bacon, and sometimes sausage. So I decided to spice it up with my famous Smart Cookie twist to create this Spinach, Tomato & Bacon Breakfast Casserole.

What makes this particularly perfect for Christmas morning are its festive green and red colors. The bright spinach and vibrant tomatoes pepper the casserole like ornaments on the tree. But it’s not just beauty they bring; the fresh vegetables offer bright flavors that will definitely wake you up in the morning (if opening presents from Santa wasn’t enough to wake you up).


For richness, we add smooth Muenster cheese and crispy bacon. If you’re vegetarian, you can leave bacon out, or do half and half. But wait, there’s more! We’ve got to finish with an extra sprinkle of sharp cheddar cheese. This is breakfast, so go big or go home!

You’ll thank yourself in the morning for having prepared this the night before. It will bake up to be bubbly, browned and colorful. And you’ll find the smell never fails to waft in just as your wrapping up with the presents. Suddenly, everyone will remember there’s food to enjoy.

A Few Tips Before You Get Cooking:

  1. Shredded hash browns would be delicious in here too.
  2. These leftovers are delicious, so don’t worry if there’s extra.
  3. For even more flavor, try a few drops of hot sauce.
  4. This can be difficult to remove from the pan, so you might want to use a disposable one.
  5. Double this recipe to make a 9×13 pan.


Tomato, Spinach & Bacon Breakfast Casserole
By The Smart Cookie Cook

Serves 4-6


  • 8 strips of bacon, cooked & chopped
  • 6 large eggs
  • ½ cup milk
  • 2 cups fresh spinach
  • 1 pint cherry tomatoes, chopped
  • 1 ½ cups shredded Muenster cheese
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ¼ tsp. paprika
  • 1 cup shredded sharp cheddar cheese


  1. Preheat oven to 350 degrees. Spray an 8×8 pan with nonstick spray.
  2. In a large bowl, beat eggs and milk for 1 minute. Fold in bacon, spinach, tomatoes, Muenster, salt, pepper, and paprika.
  3. Pour mixture into prepared pan. Bake 45 minutes then sprinkle with cheddar cheese. Bake another 5-10 minutes or until a knife inserted in the center comes out clean.


Smart Cookie Shopping 43: Fancy Snacks, Cotton Candy & More

Winter 154

The last thing I needed in my apartment was biscotti or cotton candy after all the holiday fare I’ve been chowing down on, but I bought it just so I could review it for you guys. It’s time for our bi-weekly Smart Cookie Shopping post where we check out what’s new on the grocery store shelves and determine what’s worth trying.

I found some keepers, a few over-priced items that aren’t worth the cost, and a couple duds. Which should you add to your next shopping list? Read on, and find out.

1. Saratoga Blizzard Peanut Butter available with the other spreads and nut butters at Hannaford

I’ll start by telling you this is delicious peanut butter. Its ingredient list is concise with recognizable ingredients and zero preservatives, plus it has that fresh, homemade taste and a bit of texture. The white chocolate aspect was subtle, not too sweet. My issue is that this was almost $8 for one tiny jar, which is a lot of money for a jar of nut butter. Even though this was delicious, I probably won’t be willing to spend that much again.


2. Primizie CrispBreads in Sea Salt available in the chip aisle

Uh oh. These are dangerously good. The texture is flaky and crazy crisp, and even though these are only the sea salt kind, they still have great flavor. I just ate them plain, but they’d be out of this world with some dip. Unfortunately, you don’t get many chips in the bag considering how much you pay.


3. Taste of Inspirations Lemon-Cranberry Mini Biscottiavailable in the cookie aisle of Hannaford

Mini biscotti is great in case you don’t want to commit to a whole biscotti. That sounds a little ridiculous, but it’s true.  These are just the right size with sweet and tangy fresh flavors. If you’re a tea person, I highly suggest these with your next cup of tea.


4. Special K Sour Cream and Onion Cracker Chipsavailable in the snack aisle

These have been around for a while, but they’re packaging claimed they were “now tastier than ever,” so I wanted to see if that was true. I think the taste was ever-so-slightly improved, but if you didn’t tell me they changed the chips, I wouldn’t have known.


5. Wegmans Sponge Candyavailable at Wegmans

I don’t know if this qualifies as “new,” but it’s seasonal. I didn’t know what sponge candy was before I tried this, but I’ve decided I don’t like it. The texture is so flaky and sandy, and that makes me sad to dislike a Weggie’s product. Ryan did enjoy these though.


6. Hello Kitty Cotton Candy

Well, we all knew I was going to like this because it’s Hello Kitty. I wasn’t aware you could just buy cotton candy at the store. My, how times have changed. That being said, this was sweet and fluffy, and you only needed a little bit to get your sugar quota. I preferred the blue raspberry to the pink vanilla.


Have you tried any of these products?

Christmas Oreo-Stuffed Peanut Butter Cookies


I guess you could call me a trendsetter, because I was enjoying Oreos and peanut butter long before the Lindsay Lohan version of “The Parent Trap” made it cool. The salty-sweet pairing makes for the ultimate junk food snack, making it a welcomed choice for sleep overs, break-ups, Netflix marathons.

I always appreciate treats that recognize the greatness of this duo, like bakeries that offer a Peanut Butter Oreo Pie, or ice cream parlors that serve Peanut Butter-Oreo ice cream. And so, it dawned on me that I could take this classic combo from my childhood and make the ultimate hybrid cookie for my 2014 Christmas collection: Christmas Oreo-Stuffed Peanut Butter Cookies.

This is a cookie within a cookie, so it’s like two treats for the price of one. Peanut butter cookies are such a classic; they taste old-fashioned and make you feel like a kid. So when you combine them with everyone’s favorite brand name sandwich cookie, you get the power couple of the year. Step aside, Kim & Kanye.


It’s important to update your classics every now and then. I always keep a few staple Christmas cookies in the mix each year, but I like to throw in a few twists to keep things fresh. These Christmas Oreo-Stuffed Peanut Butter Cookies change things up while still maintaining classic flavors that might make you feel a bit nostalgic.

I encourage you to share these with Santa because he certainly could use something a little different, but you’ll know he’s got to love such an undeniable match made in heaven. Don’t be surprised if he leaves you something extra nice in return.

A Few Tips Before You Get Cooking:

  1. If you want the flavors without the full cookie inside, you can crush the Oreos and mix them into the PB dough.
  2. Make these ahead of time and freeze them in an air-tight bag, if you like.
  3. Most people overbake their cookies, making them hard and dry. The best way to perfectly bake a cookie is to take it out just before you actually think it’s done. This is when it’s typically just right.
  4. I always use parchment paper when I bake cookies to ensure they come off cleanly.


Christmas Oreo-Stuffed Peanut Butter Cookies
By The Smart Cookie Cook


  • 1 stick (1/2 cup) butter, softened
  • 1 1/4 cup packed dark brown sugar
  • 1 ¼ cup creamy chocolate peanut butter
  • 2 tsp. vanilla extract
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 16 Winter Oreos


  1. In a standing mixer, beat together butter, sugar, peanut butter, and vanilla until fluffy. Mix in the egg.
  2. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
  3. Mix flour mixture into peanut butter mixture a little at a time until well-combined. Cover and chill for 2 hours.
  4. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  5. Form dough into generous balls and press down into a patty. Place an Oreo on top and fold the dough up around the Oreo, sealing it in well. Place 2 inches apart on prepared baking sheets. Bake 10-12 minutes or until puffed and set and just starting to turn golden.
  6. Let cool for 2 minutes then transfer to cooling racks to cool completely. Store in air-tight containers.


Tiny Strawberry Cheesecakes


We’re serving up an old classic today with these Tiny Strawberry Cheesecakes. If you know me well, then you should already see a red flag: I don’t like cheesecake because I hate cream cheese. So what the heck is a cheesecake recipe doing on Smart Cookie?

Quite simply, this is a classic recipe that Mama Cookie has been making for as long as I can remember. I may not partake in sampling them, but judging by how fast they disappear each Christmas, I know they’re good. They’re a beloved part of our family holiday.

Part of the reason my family loves them so much is that they are so simple. A Christmas cookie shouldn’t be complicated. Mother Cookie certainly isn’t a fan of baking, so if she can handle it, anyone can. Love you, Mama Cookie!


Plus, you can’t argue with the cute presentation. You can choose a different fruit topping, if you prefer; it will look just as cute. These cheesecakes also freeze great, so you can make them ahead of time and freeze until Christmas. They’ll be fresh and delicious, and they’ll look adorable on your holiday table.

Just because I’m not a cheesecake fan doesn’t mean I can’t recognize a classic. These easy treats will be a welcomed a addition to your own collection of must-haves, and you’ll find yourself making them again and again.

You can thank Mother Cookie for this one.

A Few Tips Before You Get Cooking:

  1. If you’re feeling lazy, make a graham cracker crust or use premade dough instead.
  2. If you’re going to freeze these, don’t add the fruit topping until you’re ready to eat them.
  3. The dough is a little bit annoying to make, but just be patient.


Tiny Cherry Cheesecakes
From Taste of Home


  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1/4 cup Baking Cocoa
  • 1/2 cup cold butter
  • 2 tbsp. cold water

For the filling

  • 2 packages (3 ounces each) cream cheese, softened
  • 1/4 cup sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 egg, lightly beaten
  • 1 can (21 ounces) cherry or strawberry pie filling
  1. In a small bowl, combine flour, sugar and cocoa; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Shape into 24 balls. Place in greased miniature muffin cups; press dough onto the bottom and up the sides of each cup.
  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in milk and vanilla. Add egg; beat on low just until combined. Spoon about 1 tablespoonful into each cup.
  3. Bake at 325° for 15-18 minutes or until set. Cool on a wire rack for 30 minutes. Carefully remove from pans to cool completely. Top with pie filling. Store in the refrigerator. Yield: 2 dozen.

Roasted Garlic, Red Pepper, Eggplant & Bean Soup


It must be the holiday spirit getting to me, but we’ve had a surplus of indulgent recipes lately. I can’t help that I love comfort food, especially when it’s cold out. So I set to work brainstorming a dish that would taste rich without being too heavy.

I needed something that would warn me up after several straight days of nothing but gray skies, chilly weather and various forms of precipitation. I’m not even sure when I saw the sun last. Thank goodness food has mood-lifting powers to give me cheer when Mother Nature is feeling down.

Personally, I think soup is one of the most mood-lifting foods there is. Its warmth moves from your stomach to your soul, and you find yourself smiling with every sip from the spoon. But could I make a soup that was rich and wonderful without being overly indulgent?

This Roasted Garlic & Red Pepper, Eggplant & Bean Soup is just that. When you look at it, I bet you wouldn’t believe there’s no cream, butter or cheese. And you’ll probably believe me even less when you try it.


The texture is thick and velvety because we puree everything together, but the main creaminess comes from the beans. It creates a faux richness while making the soup heartier. You’ll be mesmerized by the layers and layers of flavors presented by oven-roasted garlic and eggplant, red peppers, basil, and shallot. It’s sweet, savory and a little spicy. It’ll wake up your spirits, no matter how chilly it is outside.

I can’t believe a soup so flavorful could be so healthy. Even after eating two big bowl’s worth, I’m still in disbelief. It was delightful on its own, and with a roll to dunk in it. This ain’t a soup to serve as an appetizer. It’s a hearty protein and nutrient-packed meal all on its own.

A Few Tips Before You Get Cooking:

  1. If you don’t have an immersion blender, you can do this in a regular blender, but be careful because this is hot and it will want to explode.
  2. This would also be delicious served with flatbread.
  3. This makes a big batch, but it reheats great.
  4. Always keep this soup at a simmer. Anything hotter might burn it.


Roasted Garlic & Red Pepper, Eggplant & Bean Soup
By The Smart Cookie Cook


  • 1 bulb of garlic
  • 1 large eggplant, chopped
  • 3 tbsp. oil
  • 1 shallot, finely chopped
  • 2 cups chicken stock or vegetable stock
  • 1 15-oz. jar roasted red peppers, roughly chopped
  • 2 tsp. basil paste
  • 2 tsp. sugar or sugar substitute
  • 1 16-oz. can cannellini beans, drained & rinsed
  • 1 16-oz. can chickpeas, drained & rinsed
  • ½ tsp. salt
  • ¼ tsp. pepper


  1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
  2. Slice the top of the garlic off so that all of the bulbs are exposed. Place on baking sheet. Arrange eggplant in a single layer around the garlic and drizzle everything with olive oil. Bake for 20-25 minutes or until golden brown.
  3. Squeeze cloves out of the garlic bulb and discard skins. Roughly chop.
  4. Bring remaining 2 tbsp. oil to medium-low heat in a large pot. Add shallot and saute for two minutes. Add the roasted eggplant, garlic, stock, peppers, basil, and sugar. Cover and let simmer for 15 minutes.
  5. Add beans and let cook another two minutes. Add salt and pepper and use an immersion blender to puree until smooth. Leave it a little chunky if you like.
  6. Serve with a drizzle of oil or sprinkle of parmesan.


The Weekender: Christmas, Cookies, & Crunches

Eggnog CrumbleI can’t believe how quickly the holidays are approaching. I’m scrambling to get all my seasonal shopping and baking done in time. I can guarantee you’ll find me in the kitchen at all hours this weekend. So much to do, so little time.

If you can’t tell it’s almost Christmas by the festive recipes this week, then you must’ve not been reading.

Let’s review, shall we?

  1. Easy Eggnog Crumble
  2. Snickerdoodle Bars with Gingerbread Frosting
  3. Sugar Cookie Snowman Truffles
  4. Brown Butter Basil & Tomato Garlic Knots

Things are looking equally festive in the Cookie apartment. I’ve got the place decked out in decor that looks good enough to eat.


Meet Jingle & Kringle!


The one tree that my cats won’t touch.DSC02490 DSC02485 DSC02483 DSC02481 DSC02478

Cookies galore!DSC02512 DSC02497

Hand-strung purple icicles because I’m fancy.DSC02494

I attached ornaments to an existing chandelier for this.candy-2My gift to my best friend is appropriate, don’t you think?

bffs-2Because I’m such a Christmas cookie expert, I got to judge a gingerbread-building contest. Don’t be too jealous.

gngerhousesAnd I discovered the perfect workout shirt for me. Call it a Christmas gift for myself.

crunchesA few weeks ago, my Les Mills BodyStep entered a competition to show our best photo of how we step together. Since Les Mills’ mantra is “TR1BE,” we decided to show how we are literally ONE tribe, a team that steps together! We didn’t win the competition, and I’m pretty sure we were robbed. Nobody can beat this.

TR1BE-2Naturally, I followed up that class with a trip to Carmella’s in New Hartford for 2-for-1 appetizers. It’s becoming a favorite spot for Ry and I.

carmellas-2Before I sign off, you know I wouldn’t leave without showing off my beautiful babies.

DSC02283Don’t forget, you can stay up-to-date, catch sneak peeks and more by following me on Instagram, Facebook, Twitter and Pinterest.

See you Monday!


Brown Butter Basil & Tomato Garlic Knots


At this point in my life when I’m a college student about to graduate in a few weeks, I don’t have a ton of money to toss around. So recipe building for this blog doesn’t always mean running to store and buying new things I don’t need for the sake of a recipe. Although I am guilty of that from time to time when I have a really great idea, I also do a lot of brainstorming and working with the stuff I have on hand.

Last night, for example, I knew I needed to cook up something awesome, but I was bound and determined to not go to the store. But the longer I paced around my kitchen, poking my head in cabinets and repeatedly opening the fridge, the more discouraged I became. It didn’t seem like I had anything that would combine to create a worthwhile recipe.

But then my Smart Cookie mind did its thing, and out of nowhere, I was hit with the delicious idea of these Brown Butter Basil & Tomato Garlic Knots. There was a can of biscuits in my fridge just begging to be used, and a container of Kraft Tomato & Basil Seasoned Parmesan from the last edition of Smart Cookie Shopping. This was the perfect equation to create a quick and awesome appetizer.


It’s funny how I go from feeling like my kitchen is a lost cause to pulling a mouth-watering pan of plump, golden garlic knots from the oven and wondering why I ever had doubts. This is why it pays to stare aimlessly at the contents of your kitchen; you never know what delectable recipes are waiting to appear.

These garlic knots are so easy to make that anyone can handle it, but their bountiful flavor and generous amount of garlic taste like they came right out of an Italian restaurant. The browned butter infuses each knot with rich, nutty indulgence, dotting the surface with those gorgeous golden specks.

And if browned butter sounds too fancy to handle, take solace knowing that it’s just a matter of letting it cook on its own until brown flakes form. That’s all! These Brown Butter Basil & Garlic Knots really couldn’t be any simpler, but they’re yummy enough to make my boyfriend say he fell in love with me again.

A Few Tips Before You Get Cooking:

  1. Making the biscuit dough is as simple as thinning it out with your hands and tying it in a literal knot.
  2. To avoid overbaking, make sure you keep an eye on the knots.
  3. Remove butter from heat as soon as it starts to brown so you don’t burn it.
  4. Bookmark these for your holiday meal.


Browned Butter Basil & Tomato Garlic Knots
By The Smart Cookie Cook


  • 1 can Pillsbury Grands Biscuits
  • 1 stick (1/2 cup) butter
  • 1 tsp. garlic powder
  • 2 tsp. minced garlic
  • 1 tbsp. Kraft Tomato Basil Grated Parmesan Cheese
  • ¼ tsp. dried oregano
  • ½ cup shredded parmesan cheese


  1. Preheat oven to 350 degrees and line a baking sheet with aluminum foil.
  2. Gently pull biscuits into ropes of about 1-inch thickness and tie into knots. Place on prepared baking sheet and bake for 12 minutes.
  3. Meanwhile in a medium saucepan over medium-low heat, melt the butter. Let cook, stirring occasionally until it starts to bubble and brown speaks form at the bottom. It should smell nutty. As soon as those specks form, remove from heat.
  4. Brush ¾ of the browned butter over the biscuits. Sprinkle with garlic powder, minced garlic, grated parmesan, oregano, and shredded parmesan and return to oven for another 3-5 minutes or until golden brown. Drizzle with remaining butter and enjoy. Serve with marinara sauce, if you like.


Snickerdoodle Bars with Gingerbread Frosting


You guys know I love fusing together favorite foods into the ultimate hybrid treats, and I am having twice as much fun this holiday season since I get to work with all the festive flavors and ingredients. With today’s Snickerdoodle Bars and Gingerbread Frosting, I got to combine the iconic flavors of classic Christmas cookies into a rich and chewy bar that encompasses everything good about the season.

The bars themselves are semi-homemade, starting with a cake mix. We then add eggs, butter, and a cinnamon-sugar topping to bake them up into super soft and moist cookie bars that are tasty all on their own. But rather than stopping there, we slather them in creamy gingerbread buttercream frosting that’s spiced and sweet.


I brought these bars to a Christmas sweater party, and they were an instant hit. In fact, I got five orders for them afterwards, and one of my friends smuggled at least half the pan-full away in her purse.

I like the way she thinks.

Why bring the same ol’ stale cookies to your next holiday get-together when you can bring a pan of chewy, frosting-covered bars that features seasonal spices? Plus, there’s no fussing over waiting for dough to chill or messing with cookie cutters. This is about as easy and scrumptious as any Christmas treat gets.


A Few Tips Before You Get Cooking:

  1. You can top this with a vanilla frosting if gingerbread isn’t your thing.
  2. Be careful not to overwhip your frosting.
  3. Let the bars cool completely before you frost them.
  4. These can be served at room temperature or chilled.
  5. It takes some effort to spread the batter out in the pan because it’s so thick, but it doesn’t have to be perfect.

Snickerdoodle Bars with Gingerbread Frosting
By The Smart Cookie Cook


  • 1 box white cake mix (I used Pillsbury)
  • 1 stick (1/2 cup) butter
  • 1 egg
  • 2 tsp. cinnamon
  • 2 tbsp. granulated sugar

For the frosting

  • 2 sticks (1 cup) butter, softened
  • 5 cups powdered sugar
  • 3 tbsp. molasses
  • 1/2 tsp. ginger
  • 1/8 tsp. salt
  • 2 tsp. vanilla extract
  • 2-3 tbsp. heavy cream


  1. Preheat oven to 350 degrees. Spray a 9×13 pan with nonstick cooking spray.
  2. In a large mixing bowl, beat together cake mix, butter, and egg just until well combined. Press into the bottom of prepared pan.
  3. In a small bowl, whisk together cinnamon and sugar and sprinkle over batter in an even layer.
  4. Bake 20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
  5. In the bowl of a standing mixer, beat sugar into butter, 1 cup at a time. Add all remaining ingredients and beat until light and fluffy. If it’s too thick, add more cream.


Sugar Cookie Snowmen Truffles

DSC02372Frosty the…truffle?

Yes, that’s right. I’ve turned a seasonal symbol into a simple sweet treat with these Sugar Cookie Snowmen Truffles. As cute as these little guys are, they are twice as delicious with a filling that’s made from sugar cookies, frosting and sprinkles then coated in white chocolate.

With a chocolate pipe and a frosting nose and two eyes made out of sugar.

We take a few shortcuts to make this recipe is quick while still being rich and delicious. If sprinkled sugar cookies don’t remind you of the holidays, then I don’t know what will. These little truffles are indulgent, as any good holiday treat should be.


Frosty the Truffle was a great candy they say; He was made of sweets, and this Cookie knows how to bake him up today

The fun part is you can personalize your snowmen. Add accessories, more sprinkles, or whatever feels right to you. Just be warned that the cuter you make them, the harder it is to bring yourself to eat them!


A Few Tips Before You Get Cooking:

  1. Feel free to do this with chocolate chip cookies instead of sugar cookies.
  2. We always melt chocolate by cooking it in intervals in the microwave because that ensures it won’t burn.
  3. Never let water touch chocolate when trying to melt it. It’ll seize up.
  4. This is a good recipe to bookmark and use up leftover cookies after the holidays with.


Sugar Cookie Snowmen Truffles
By The Smart Cookie Cook


  • 1 package Pillsbury cookie dough
  • 1/2 cup vanilla frosting
  • 1/4 cup holiday colored sprinkles
  • 1 12-oz. bag white chocolate chips
  • 30 mini Oreos
  • black or chocolate frosting
  • orange frosting
  • snowflake sprinkles


  1. Bake cookies according to package directions. Let cool completely.
  2. Pulse cookies in a food processor until completely crushed. Add frosting and process until smooth. Make sure it’s moist enough to form a ball with.
  3. Transfer to a small mixing bowl and stir in sprinkles.
  4. Place chocolate in a deep microwave-safe bowl or measuring cup and microwave on high for 30 second intervals, stirring well in between, until melted (about 3 intervals).
  5. Form cookie dough into balls about 2 teaspoons in size and dunk in chocolate to evenly coat. Place on sheets or trays lined with wax paper or parchment paper. Stick a mini Oreo on top of each truffle. Attach a snowflake sprinkle on top of each Oreo. Transfer to fridge to set completely, about 15 minutes.
  6. Use black frosting to draw on two eyes and a mouth. Use orange to draw a carrot nose. Enjoy or store in fridge in an air-tight container.