The Cookie Rookie Cookbook

Frozen Mudslide

This Frozen Mudslide is my new favorite cocktail! Made with a mix of Kahlúa, Irish cream, vanilla ice cream and vodka – it’s a delicious boozy milkshake that you’ll want to tuck into!

Ingredients Instructions

• 1 ½ quarts vanilla ice cream (1 standard halfgallon carton)

• 2 ounces Irish cream

• 2 ounces Kahlúa coffee liqueur

• 1 ounce vodka

• Chocolate syrup to taste

• Whipped cream to taste

1. Place the ice cream, Irish cream, Kahlúa, and vodka in a blender. Blend the mixture until it’s smooth.

2. Drizzle the inside of two glasses with some chocolate syrup.

3. Add the mudslide mixture to the glasses.

4. Top with some whipped cream and chocolate syrup.

Prep Time: 5 minutes

Total Time: 5 minutes

Becky’s Tip

Pre-chill the glasses for 30 minutes in the freezer to keep your mudslides from melting too quickly. This will also allow the chocolate drizzle to set up quickly, making beautiful drizzles that stay once the drinks have been poured

Easy Cheesecake

Homemade Cosmic Brownies are just like the childhood treats you loved, but even better! Homemade fudgy brownies are topped with a layer of sweet chocolate frosting and speckled with colorful candies.

Ingredients Instructions

Crust Ingredients

• 14 (221g) graham cracker sheets

• ¼ cup (50g) granulated sugar

• ½ cup (113g) unsalted butter, melted

Cheesecake Filling

• 24 oz (680g) cream cheese, room temp.

• 1 cup (200g) granulated sugar

• 1 cup (227g) heavy cream, room temp.

• ½ cup (114g) sour cream, room temp. (or plain fullfat Greek yogurt)

• 1 tsp (4g) pure vanilla extract

• 3 large (150g) eggs, room temp.

• ¹⁄8 tsp kosher salt

Prep Time: 20 minutes

Cook Time: 1 hour 10 minutes

Total Time: 9 hours 30 minutes

Storage: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.

Becky’s Tip

Making the Crust

1. Preheat oven to 350°F.

2. In a bowl combine the crushed graham crackers, sugar, and melted butter.

3. Transfer the mixture to a springform or pie pan and use a spatula or your fingers to press it into the bottom and onto the sides of the pan in an even layer.

4. Bake in the oven for 8-10 minutes. Remove from the oven to cool.

Making the Cheesecake

5. In a large bowl, using a hand mixer, beat the cream cheese and sugar until smooth.

6. Add in the heavy cream, sour cream, and vanilla extract and continue beating until smooth.

7. Add in the eggs and pinch of salt and beat until just combined.

8. Pour the filling over the cooled crust.

9. Transfer the pan to a baking sheet and place in the oven to bake for about 60 minutes. The edges should be puffy and slightly browned. The middle should still be jiggly.

10. Let the cheesecake cool to room temperature, about 2 hours.

11. Refrigerate for at least 6 hours before serving.

Let the cheesecake cool completely before chilling to prevent cracks.

Cosmic Brownies

Homemade Cosmic Brownies are just like the childhood treats you loved, but even better! Homemade fudgy brownies are topped with a layer of sweet chocolate frosting and speckled with colorful candies.

Ingredients Instructions

• ¾ cup (90g) all-purpose flour

• ²⁄³ cup (56g) unsweetened cocoa powder

• 12 tbsp (170g) unsalted butter, melted

• 1 cup (200g) granulated sugar

• ½ cup (107g) brown sugar

• 2 large (50g) eggs, room temp.

• 1 tsp (4g) pure vanilla extract

• ¾ tsp (5g) kosher salt

• 1 cup (170g) chocolate chips

• ½ cup (114g) heavy cream

• ¼ cup (43g) rainbow candy-coated chocolate chips

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Storage: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

1. Preheat oven to 325°F. Spray a 9×9-inch baking pan with nonstick spray and line it with parchment paper. Set aside.

2. In a medium bowl, whisk the flour and cocoa powder together.

3. In a separate larger bowl, whisk the butter and sugars together.

4. Add the eggs, vanilla extract, & salt.

5. Add the flour mixture to the wet ingredients and stir until just combined.

6. Pour the batter into the pan, and use a spatula to spread it out.

7. Bake for 30-35 minutes, or until a toothpick comes out nearly clean. Allow brownies to cool.

8. While the brownies are baking, place the chocolate chips in a bowl.

9. Heat the heavy cream for 1-2 minutes in the microwave or on the stove.

10. Once heated, pour the cream over the chocolate chips.

11. Gently stir until the chocolate has melted and the mixture is smooth and creamy.

12. Spread the frosting out over the brownies. Then, sprinkle rainbow chips over the frosting.

13. Refrigerate or freeze to let the frosting set before enjoying!

Becky’s Tip

To cut these brownies cleanly, dip a knife in hot water, then wipe it off between slices.

Gooey Butter Cookies

Wonderfully sweet and ultra soft, Gooey Butter Cookies are so easy to make from scratch! Featuring cream cheese, almond extract, and powdered sugar, these butter cookies are completely homemade – no boxed cake mix here. Add these simple cookies to your Christmas baking list!

Ingredients Instructions

• ½ cup(113g) salted butter, room temp. — European style recommended

• 8 ounces (227g) cream cheese, room temp.

• 1½ cups (300g) granulated sugar

• 1 large (50g) egg, room temp.

• 1 tsp(4g) almond extract

• 2¼ cups (270g) all-purpose flour

• ½ cup (57g) powdered sugar, divided

• 1 tbsp(12g) baking powder

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

Storage: Store in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 6 days, or in the freezer for up to 3 months.

Becky’s Tip

1. Preheat oven to 350°F.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and granulated sugar together until smooth.

3. With the mixer running, add in the egg and then the almond extract.

4. In a separate bowl, stir the flour, baking powder, and ¼ cup powdered sugar together.

5. With the mixer on low, slowly add the dry flour mixture to the already creamed mixture.

6. Once smooth, remove the bowl from the mixer and cover. Place in the refrigerator for 30 minutes to chill.

7. Line a large sheet pan with nonstick parchment paper. Place the extra ¼ cup powdered sugar (for rolling) in a shallow bowl.

8. Once chilled, use a 2-tablespoon cookie scoop to create a cookie dough ball and immediately roll the cookie dough ball fully in powdered sugar.

9. Place powdered sugar covered cookie dough balls on the baking sheet, 6 at a time, and bake for 10-11 minutes. When they’re no longer wet on top and are firm on the sides, they’re done. We prefer them on the shorter cook time so they’re extra gooey.

10. Allow to cool on the sheet pan for 5 minutes, then transfer to a wire rack to cool completely.

Give some space between each cookie dough ball on the baking sheet – the cookies will spread while they bake!

Lofthouse Cookies

Lofthouse Cookies, the iconic grocery store cookies, are buttercream-frosted cake-like sugar cookies with the most satisfying, melt-in-your-mouth texture.

Ingredients Instructions

Cookie Ingredients

• 3 cups (360g) all-purpose flour

• 1 tsp (4g) baking powder

• ½ tsp (3g) baking soda

• 1 tbsp (7g) cornstarch

• ½ tsp (3g) kosher salt (see note)

• ½ cup (113g) salted butter, room temp.

• 1½ cups (300g) granulated sugar

• 2 large (100g) eggs, room temp.

• ½ cup (114g) sour cream, room temp.

• 1 tsp (4g) pure vanilla extract

• ½ tsp (2g) almond extract

Frosting Ingredients

• ½ cup (113g) unsalted butter, room temp.

• 2 cups (227g) powdered sugar

• 1-2 tbsp (14-28g) milk

• ½ tsp (2g) pure vanilla extract

• ¼ tsp (1g) almond extract

• ¹⁄8 tsp kosher salt

• 2 tbsp (24g) colored sprinkles

• Food coloring of any color

1. In a medium bowl, whisk the flour, baking powder, baking soda, cornstarch, and salt together.

2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together. Add in the eggs and mix until combined. Add in the sour cream, and vanilla and almond extracts.

3. Mixing on low speed, add in the flour mixture little by little until just combined.

4. Form the dough into a ball, cover with plastic wrap, and refrigerate for at least 1 hour.

5. Preheat oven to 350°F.

6. On a floured surface, roll out the dough to a little more than ¼-inch thick.

7. Use a 2 to 3-inch round cookie cutter to cut out circles from the dough. Transfer to a baking sheet.

8. Bake for 7-9 minutes. Transfer the cookies to a baking rack to cool.

9. While the cookies cool, make the frosting: In the bowl of a stand mixer fitted with the whisk attachment, beat the butter until smooth. Add in the sugar and mix until incorporated. Add in the milk, vanilla and almond extracts, and salt. Add in the drops of food coloring if using, and mix again until fully combined.

10. Once the cookies have cooled, frost and top with sprinkles.

Prep Time: 20 minutes

Cook Time: 8 minutes

Total Time: 1 hour 28 minutes

Storage: Store in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Strawberry Cookies

These beautiful pink strawberry cake mix cookies are a favorite for Valentine’s Day, Easter, baby showers, parties, and everything in between. So soft and chewy, everyone is sure to love them!

Ingredients Instructions

• 15.25 oz (432g) Strawberry Cake Mix (1 box), such as Betty Crocker

• 1 tsp (4g) baking powder

• 2 large (100g) eggs

• ¹⁄³ cup (67g) vegetable oil

• ½ tsp (2g) pure vanilla extract

• 1 cup (170g) white chocolate chips

1. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper and set aside.

2. In a large bowl, combine the cake mix and baking powder until well combined.

3. In a separate smaller bowl, whisk the eggs, oil, and vanilla together by hand.

4. Pour the egg mixture into the bowl with cake mix and stir with a spoon until a dough forms. Be sure to fully combine. Mix in the white chocolate chips.

5. Using a small portion scoop, drop rounded balls of the dough onto your baking sheet. These cookies flatten out quite a bit, so make sure the balls are taller than they are wide, and give them quite a bit of space between each cookie.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Storage: Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Becky’s Tip

6. Bake for 9-10 minutes. Do not let them brown in the oven. They will appear slightly undercooked, but that is a good thing. They will firm up and flatten as they cool. When you take them out, you can add a couple more white chocolate chips to the top to make them look pretty (this is a little food blogger trick!)

7. Allow to cool for at least 10 minutes.

If you want to make variations of this recipe, you can use any type of cake mix! The sky is the limit.

Recipe and photos credit of The Cookie Rookiehttps://www.thecookierookie.com/white-chocolate-chip-strawberry-cookies/