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Perfect Ratio of Cinnamon Sugar
Tag Archives: Mix
Cream Cheese Brownie Cookies
This has to be one of the easiest cookie recipes I’ve made. And most likely, you already have the ingredients. And my husband LOVED them! That’s saying something because he isn’t a huge fan of sweets. Win!! So go make these for your non-sweet loving person in your life! Enjoy!
Cream Cheese Brownie Cookies
Recipe by: Cookies and Cups
1 (19.5 oz) Brownie Mix
4 oz cream cheese, room temperature
1/2 cup butter, room temperature
1 egg
2 cups white chocolate chips
Preheat oven to 350°
Line baking sheet with parchment paper, set aside. In bowl of stand mixer beat cream cheese and butter until smooth. Add in egg and continue mixing until incorporated. Turn mixer to low and add in brownie mix until dough comes together. It will be very thick. Stir in white chocolate chips. Using large cookie scoop, scoop dough onto lined pan and bake for 10-12 minutes until edges are set.
Transfer to wire rack to cool.
Line baking sheet with parchment paper, set aside. In bowl of stand mixer beat cream cheese and butter until smooth. Add in egg and continue mixing until incorporated. Turn mixer to low and add in brownie mix until dough comes together. It will be very thick. Stir in white chocolate chips. Using large cookie scoop, scoop dough onto lined pan and bake for 10-12 minutes until edges are set.
Transfer to wire rack to cool.
The Best Pancake Mix
Seriously. The best mix. Previously to having this, I always used a store bought mix. It was quick and a pancake. So, it didn’t really matter. At least it didn’t until I visited my sister over in Boise. She made us pancakes and they were perfection in a hot cake on my plate. Seriously, I made her give me the recipe ASAP and have used it since. It doesn’t make a HUGE bag like you can buy at the store but it makes enough for us to have mix on hand for a couple of months before I need to make more. It is wonderful! I also included directions to actually make the pancakes below. Enjoy!
The Best Pancake Mix
10 c. all purpose flour
2 1/2 c. instant non fat dry milk
1/2 c. sugar
1/4 c. baking powder
2 tbsp. salt
Sift all ingredients in a large bowl. This is an important step if you don’t want bitter chunks of baking powder or flour in your pancakes. Stir together and blend well. Put in a large airtight container. Label and store in a cool, dry place. Use within 6-8 months.
To make the pancakes:
1 1/2 c. pancake mix
1 egg, slightly beaten
1 c. water
3 tbsp. vegetable oil
Put pancake mix in a medium bowl. Combine egg, water, and oil in a small bowl. Add egg mixture to pancake mix. Add more water for thinner pancakes. Blend well. Let stand for 5 minutes. Cook on hot griddle.