Thursday, July 28, 2016

Milk Chocolate Candy Cookies

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I have a bit of a confession to make – sometimes I get very self-conscience about my baking. I always taste-test my baking, but even afterwards I sometimes still have doubts.

This is the issue I had when making chocolate cookies for the first time this week. I had never made chocolate cookies; actually, I don’t think I had ever eaten chocolate cookies either.

So after taking the first bite I wasn’t so sure about them.

The texture was definitely right; they were soft and chewy, but I had doubts on the flavor. They were very… chocolatey (surprise). They weren’t something I would choose for dessert, and I think that’s what threw me off.

Fortunately, I know plenty of people who are willing to test my baked goods! And my parents and my co-workers were happy to report the cookies were delicious. Several co-workers told me they were the best chocolate cookies they’ve ever had.

So I think this is a lesson in self-confidence. I need to perpetually remind myself that being overly critical of anything won’t make the situation better. Instead, it causes more anxiety, and I miss out on enjoying delicious chocolate cookies.

Milk Chocolate Candy Cookies
Yield: Makes about 2 dozen cookies

  • 1 (15.25 ounce) box of milk chocolate cake mix
  • 8 Tablespoons Challenge butter, melted
  • 1 egg
  • 4 ounces Challenge cream cheese,
  • 1/2 cup M&M's
  • 1/2 cup chopped Snickers
  • 1/2 cup milk chocolate morsels
  1. In a large bowl, combine dry cake mix, melted butter, and egg.
  2. Add cream cheese and beat until completely incorporated.
  3. Stir in M&M’s, Snickers, and morsels.
  4. Refrigerate dough for 30 minutes so it’s easier to shape into a ball.
  5. Once dough has been chilled for a half hour, preheat oven to 350 degrees Fahrenheit.
  6. Form dough into 1-inch balls and place on baking sheet.
  7. Bake for 9 to 10 minutes. Allow to cool on baking sheet for 2 minutes before transferring to a wire rack.
 Recipe adapted from Inside BruCrew Life

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