Soft Molasses Doodle Cookies

Everything you love about molasses cookies and snicker doodles all in one: Molasses Doodles! 

I made these beauties as a “thank you” for the wonderful woman who hosted my bridal shower last weekend. It was a perfect celebration of life and love as I inch closer to the big day! THANK YOU HOSTESSES! You are appreciated!

Sometimes there is just nothing better than an old fashioned cookie. People get so fancy and creative with desserts now, so I like to keep it simple when I can. Since I was baking something for a group of people, molasses cookies seemed like the ticket!

These cookies are absolutely m a g i c a l. They are soft right out of the oven and remain soft for days after they are baked. I was shocked when I ate the last one of my batch three days later and it was just as soft as the day I made them. Impressive! Not only is the texture irresistible, but the flavor is just perfect. The warm spices, ginger and nutmeg, are perfect for the fall season. The molasses gives an unmistakable bite that pairs so well with two kinds of brown sugar.


Brown sugars + butter = perfection

There is no white sugar in this recipe. That is because these are molasses doodles. Do you know how brown sugar is made? By adding molasses to white sugar. Mind. Blown. So why use white sugar when you can get an even deeper molasses flavor with brown sugars?!


This (sugar and butter) is pretty much the start to every cookie recipe. No matter how many cookies I make, I never seem to get tired of this mixture. The only thing better is…


When the eggs are added and whipped into the mix!


The thick sugar and butter mixture turns into a light, airy, and fluffy one when the eggs are added. So smooth and sweet!


Okay y’all… Here is when things get crazy (and extremely delish!). We are breaking away from the traditional cookie route, blazin’ our own trail, mixin’ things up.

This is the key ingredient in these cookies. Duh. It totally transforms the color into a beautiful shade of orange. It gives the cookies that unmistakable and traditional molasses flavor. You will be addicted. I promise!


One spatula for me……

Just kidding I would never eat that much butter, sugar, and raw egg mixture…….

That would be absurd…….

Who would do that…..

Not me……



Can’t have cookies with the dry ingredients. This is a snapshot of the flour, baking soda, corn starch, cream of tartar, salt, ginger, and nutmeg.


Truly a match made in heaven.



Almost there! Just keep stirring, just keep stirring (in the voice of Dory from Finding Nemo).


This dough is so pretty, even more tasty, BUT… very sticky. Do not forget to refrigerate after you roll the dough into balls!


Chilled, coated, and ready to be cooked!

PS. that is cinnamon sugar covering that lovely dough. Just like the ever-so-famous snicker doodle cookie. Hence the name, molasses doodle cookies. So original… I know…


Suddenly I am hearing Joe Cocker’s “You Are So Beautiful” playing in my head.

Is that weird?


The perfect cookie. I would never cheat on my beloved chocolate chip cookie (my favorite dessert of all time), but these are a close runner-up. I mean… a reallllllllllllly close runner-up.


This is a picture immediately out of the oven. Gooey and chewy.


This is a picture once the cookie had time to completely cool. Soft and light.

After all, today is #transformationtuesday

“You are so beautiful, to me
Can’t you see, you’re everything I hoped for
You’re everything I need.
You are so beautiful, to me.”

Couldn’t help myself. Sorry….


  • 1 1/2  cups (3 sticks) unsalted butter, room temperature
  • 1  cup dark brown sugar
  • 1  cup light brown sugar
  • 1  cup unsulphured molasses
  • 1  tablespoon vanilla extract
  • 7  cups all-purpose flour (Yes, I said 7).
  • 3  teaspoons baking soda
  • 1 1/2  teaspoons cream of tartar
  • 1  teaspoon table salt
  • 2 1/2  teaspoons ground ginger
  • 1  teaspoon nutmeg
  • 1  cup white sugar + 1 tablespoon cinnamon, for coating the cookie dough

Preheat your oven to 350 degrees. In a very large bowl, combine the flour, baking soda, cream of tartar, salt, ginger, and nutmeg. Set aside. In a small bowl, combine the cinnamon and sugar. Set aside. In the bowl of a stand mixer (or in a large bowl using a hand mixer) cream the butter and both sugars together. Add in the eggs one at a time, lighting beating after each. Once all three eggs have been added, beat the mixture on high for 30 seconds to make it airy and fluffy. With the mixture on low speed, slowly pour in the molasses. Scrape down the sides of the bowl, add the vanilla, and beat until combined. Add the wet mixture into the bowl of dry ingredients. Stir until completely combined. Roll the dough into tablespoon size balls. Put the in the fridge for at least 3 hours. DO NOT SKIP THAT STEP. The batter is thin and the cookies will be flat if you do not chill the dough! Once the dough is completely chilled through, roll each ball in the cinnamon sugar mixture until each is generously coated. Bake at 350 degrees for 10-12 minutes. I did 11, but it depends on how accurate your oven temperature is. Start with 10 and add more time if needed. Enjoy!

Much love,


The Easiest Pumpkin Bread Ever

‘Tis the season for pumpkin, right? I love this time of year for so many reasons. One of my favorite parts: Pumpkin EVERYTHING! Every year I think people get more and more creative with that they will turn pumpkin flavored for the fall. While I love seeing all of those new autumn treats, there is something so satisfying about the classics.

Pumpkin bread is a classic without a doubt. It is always so comforting, moist, and delicious. Traditional, tried and true treats like pumpkin bread instantly get me thinking about colorful leaves, a crisp in the air, and getting another slice of pumpkin bread. Ha…

I came up with this recipe for pumpkin bread recently. I have made homemade pumpkin bread for a while (I will post that recipe soon too), but this time I wanted to do something more semi-homemade. Life is busy and it won’t slow down as we inch closer to the holiday season, so semi-homemade is sometimes the way to go in a pinch!

This pumpkin bread is beautifully orange, insanely gooey, almost fudgy in texture, and sooooooooooo so so so so so simple to make. In fact, I don’t do this often, but I used a cake mix to get this pumpkin bread started! Could not be any easier!


This is all you need! That’s it! How simple is that?


Is this a shot of my puuuuurrrtttyyy KitchenAid or the cake mix…..?

I do really love my KitchenAid….


Cake mix, oil, water, pumpkin. Ready, set, GO!


And wa la! Are you loving that color as much as I am loving that color?


Add in the 3 eggs plus that poor lonely yolk.


And this is what you’ll get! A beautiful burnt orange color (trust me, NOT an ode to UT). Perfect for fall! Along with the oil, water, and pumpkin, that extra egg yolk will help make this bread so moist and dense. AKA, perfect.


Sprinkle some of these amazing pumpkin spice morsels on top and mix some throughout the batter if you would like. I mixed some into the batter, but I forgot to take a picture of that step. Oops. Probably a brain lapse from pumpkin spice morsel overload. Addicting is an understatement.

With that being said, you can totally omit the pumpkin spice morsels if you want a more traditional pumpkin bread. Whatever floats your boat.


I put my pumpkin spice morsels throughout my batter AND on top. The ones I mixed into the batter ended up sinking to the bottom.

At first I was bummed. Then I took a bite. And then I was umbummed.

It gave the pumpkin bread a irreplaceable sweet and extra pumpkiny bite at the end. This bread is already amazingly moist, but the sunken morsels create a gooey base that only adds to the moistness!


Oh my… So gooey and wonderful. The top of a dessert bread like this one is how I tell if it is moist enough. It should look and feel sticky to the touch. This pumpkin bread passed that test with flying colors!


Ahhhhh there is just nothing quite like good ol’ pumpkin bread.


  • 1  box pumpkin spice cake mix (I used Betty Crocker Super Moist)
  • 1  teaspoon (heaping) ground cinnamon
  • 1/2  cup + 2  tablespoons vegetable oil
  • 1  cup water
  • 1  can (15 oz.)  100% pumpkin (NOT pumpkin pie filling)
  • 3  eggs + 1  egg yolk
  • 1  bag of pumpkin spice morsels

This recipe makes enough for two regular loafs (8×4), or one large loaf.

Preheat your oven to 350 degrees. Prepare loaf pan(s) with non-stick spray. For the recipe a stand mixer, hand mixer, or regular whisk will work. In a large bowl, combine the cake mix, cinnamon, oil, water, and pumpkin. Scrape down the sides of the bowl and mix in the eggs and the yolk. Stir in half a bag of pumpkin spice morsels (if desired). Pour the mixture to fill up the loaf pan(s) 3/4 the way full. This bread does not rise a lot, so don’t fear it overflowing in the oven. Sprinkle pumpkin spice morsels on top of the batter. Bake at 350 degrees for 40 minutes. Let it cool and then enjoy!

I hope you love this bread as much as I do! Try it out and let me know how it goes!

Much Love,


Peanut Butter Cake with Peanut Butter Frosting

Like I mentioned in my post about Peanut Butter Stuffed Chocolate Cake Balls, I have an extreme obsession with peanut butter. I can’t get enough of the stuff! Creamy or crunchy, natural or not, however I can get it, I will take it! I LOVE peanut butter.

I have been wanting to make a peanut butter cake for a longggggg time. I often see chocolate cake with peanut butter frosting, but that isn’t enough nutty goodness for me. I wanted a peanut butter cake AND a peanut butter frosting (buttercream to be exact). Double peanut butter. Double delicious.

Last week was one of my favorite people on the planet, a fellow peanut butter fanatic, and my mom’s best friend… Jan (I call her Yaya) Burger’s, birthday. Happy Birthday, Yaya! The best way I knew to celebrate was to bake her this peanut butter cake with peanut butter frosting. She eats peanut butter right out of the tub like I do, so this was an obvious choice.

This cake has a perfect texture. It is light, but moist. Airy, but just dense enough. The flavor is on point too! It is nice and sweet, but also slightly salty from the peanut butter. So many wonderful contrasts make this cake perfect!


First, beat the butter and peanut butter. These are the two most important ingredients in this whole cake. Together, they make the cake moist and give it that amazing peanut buttery flavor. Yes please! 004b

It becomes so light and fluffy once those two are creamed together. Love it!


Then, add in the sugars and…008b

Beat the tar out of it for about 30 seconds.012b

And it will turn out thick and lovely like this.014b

Next, add the eggs one at a time.


Beating slightly after each egg.018b

Golden greatness. I could drink this. I did drink this. Shhhhhhh.


Can’t forget the dry ingredients!


When you add the dry, ALWAYS start with dry ingredients and end with dry. This will make for a smooth and even batter. 034b

Alternate the flour with the buttermilk. Again, always start with flour and end with flour. The buttermilk is such an essential part of this recipe. Taste wise, it balances out the sweetness. Science wise, it reacts with the baking powder and baking soda to make the cake tall, fluffy, and tasty.


Woahhhhhhhhhh. Isn’t that the prettiest cake batter you have ever seen? Yes. Yes it is.


PERFECTION. I love this batter. The color and the little dark specs from the peanut butter are to die for! Absolutely beautiful. 045b

I always make sure to get this type of picture for everything I bake. This is my FAVORITE picture for every post. I’m not sure why, but its just so pretty! 050b

Pour the batter into buttered, floured, and parchment paper lined cake pans. Make sure the pans are really well buttered and floured. I always add the parchment paper just to make sure it doesn’t stick. Been there, done that, not fun. Take the extra time to add the parchment paper!


They bake up so tall and thick and perfect! Now… on to the frosting! 056b

The frosting starts the same glorious way as the cake. With butter and peanut butter!058b

Add in the whole box of powdered sugar. It will look like there is too much, but don’t worry! 063b

Once you add the milk it turns into a perfect buttercream.





Are you drooling? IMG_2579bSpeechless.

Ingredients for the cake:

  • 2 1/2  cups all-purpose flour
  • 2  teaspoons baking powder
  • 1  teaspoon baking soda
  • 1/2  teaspoon salt
  • 1  cup creamy peanut butter (don’t use natural or fat free)
  • 6  tablespoons unsalted butter, room temperature
  • 3  eggs
  • 3/4  cup sugar
  • 1/2  cup light brown sugar
  • 1 1/2  cups buttermilk

Preheat your oven to 350 degrees. Butter, flour, and line two 8″ cake pans with parchment paper and set aside. In a large bowl combine the flour, baking powder, baking soda, and salt. Set aside. In the bowl of a stand mixer (or in a large bowl with a hand mixer) cream the butter and peanut butter until combined and lighter in color. Add the sugars and combine. Add the eggs one at a time, combining after each egg. Scrape down the side of the bowl and beat on high for about 30 seconds. Starting with the flour mixture, add in the flour and buttermilk about a third at a time, alternating between the two. Start with flour and end with flour. Scrape down the sides of the bowl and mix it all one last time. Pour half of the batter into one of the prepared pans and the rest into the other pan. Bake for 25-30 minutes at 350 degrees. Check done-ness with a toothpick. The toothpick should come out clean and dry. Set aside to cool and begin the frosting.

Ingredients for the frosting:

  • 8  tablespoons (1 stick) unsalted butter, room temperature
  • 1  cup peanut butter
  • 1  box of powdered sugar
  • 6  (ish) tablespoons milk (I used 1/2 & 1/2 because I am sinful…)

In the bowl of a stand mixer (or a large bowl with a hand mixer), cream the butter and the peanut butter. Add in the powdered sugar a little bit at a time. I added it in by thirds just to make sure I didn’t get covered in a powdered sugar cloud. It will look nothing like frosting at this point… have no fear! Add in the milk with the mixer on medium speed. It took me 6 tablespoons, but depending on what peanut butter brand you use or what type of milk you use, your milk amount may be different than mine. Just add it one tablespoon at a time and stop with it looks and tastes good. Spread this over the first layer of completely cooled cake. Stack the second layer of cooled cake on top and cover the entire thing with frosting.

At this point, you can be done. Since I was making mine for a birthday, I wanted to make it a little more special. I melted almost a whole bag of milk chocolate chips (Hershey’s to be exact) in the microwave for 60 seconds, stirring at every 15 second increment. I let that cool a little bit and then pour it over the cake. I let the chocolate fall down the sides of the cake however it pleased. Then, I sprinkled the rest of the chocolate chips on top for decoration. Again, totally optional. This cake is amazing without the chocolate, but chocolate never hurts anything!

Much love,


Marbled Red Velvet Pie

HAPPY NATIONAL DESSERT DAY! This holiday is a close runner up to Christmas in my book and to show my love for it, I made the most delicious, holiday-worthy pie I could think of… Marble Red Velvet Pie. Swoon.

This stuff is no joke. It is everything you love about a pie plus everything you love about red velvet cake all in one. As if a buttery flaky pie crust and rich deep red velvet filling wasn’t enough, I took it one step further. Well, maybe two steps further… I added a cream cheese swirl and a dark chocolate swirl to give this pie its beautiful marble effect.

There really is nothing quite like it. It is so rich in flavor and color. Its got an irresistibly dense filling that is perfectly balanced with a light airy crust and then finished off with that crave-able cream cheese tang everyone looks for with their red velvet. All the tradition, plus some modern twists! Y’all, this pie is GOOD.


How any good recipe starts… By melting butter. 203b

Add in that delicious cocoa powder. This is a key ingredient to making red velvet anything. I just love this stuff. 205

Especially when it is mixed with melted butter.207b

After this step, take it off the heat and get ready to add the other ingredients! 209b

Like, sugar…211b

And your 2 whole eggs + 1 egg yolk. Make sure to read the full instructions. The eggs must be tempered or you will end up with chocolate scrambled eggs… I like a lot of things with chocolate, but not scrambled eggs. Ew. 216b

The eggs completely transform this mixture! It is all starting to make sense at this point! It also tastes really good at this point, for all my bowl and spoon lickers out there… Don’t ask me how I know this. I’m not a bowl licker…. No way……. 217

The eggs brought it all together, but the flour makes it smooth and luscious! Just wait until the next ingredient… 224b

This is the single most important ingredient in red velvet anything. The cocoa gives it a rich flavor and this food coloring gives it a rich color. A double-whammy! I love this pie.


I was a little timid at first…. 230b

Then I started to warm up…232b

And eventually I added the entire tube of food coloring to get this stunning shade of deep red!235

Oooooohhhhh….. Ahhhhhhh… 242b

This is the pie crust before it is pre-baked. Slightly raw, but super delicious. By now you should know that raw desserts don’t scare me.


Save enough for the pie though! This is how I do the edges on all of my pies. My dad taught me how to do it this way growing up making his famous cherry pies for the holidays, so this is just how I do it. Super easy, you just pinch the crust with your two thumbs. Or, you can do it however you want!


This is my favorite part! It reminded me of the Red River. Except I can promise you this tastes way better than the Red River… 255b

See those bubbles? Tap your pie pan on the counter to get all of those outta there! 256b

Hello, beautiful.


Here is the cream cheese, sugar, and egg yolk mixture. It is okay if there are little cream cheese lumps. They will melt in the oven.


To make the chocolate mixture, simply melt 3/4 a cup of semisweet or dark chocolate and then add in half of the cream cheese mixture you just made. Wha-la!


It will look (and taste) a lot like brownie batter.260b

You can completely skip this step. In fact, you can just bake the pie in all of its red glory without any chocolate or cream cheese interruptions. This is just a little something extra!


Take a knife through those blobs and make swirls.262b

Do the same thing for the cream cheese mixture.264b

So beautiful! The cream cheese mixture is lighter, so it floats on the top of the pie better than the heavy chocolate. As the pie bakes that chocolate mixture sinks to the bottom and spread throughout the pie, resulting in the most amazing chocolate surprise! 267b

All it needs is ice cream! I just love this pie.280b

Look at that detail! Have I mentioned that I love this pie?


So gooey and chocolate and RED!

Happy National Dessert Day! Don’t worry about your tight pants today, just enjoy some pie. :)

Ingredients for the pie filling:

  • 1 pie crust, store bought or my recipe
  • 1 1/2  sticks unsalted butter
  • 1  tablespoon unsweetened cocoa powder
  • 1 1/2  cups sugar
  • 1/2  teaspoon salt
  • 2  eggs + 1  egg yolk
  • 2/3  cup all-purpose flour
  • 1  tube red food coloring gel, or one whole bottle of liquid red food coloring

Do not preheat your oven. Put your pie crust in a pie pan, wrap the edges in foil to prevent burning, and pre-bake it at 350 degrees for 8 minutes. In a medium pot on low heat melt the butter. Take it off the heat and add the cocoa, sugar, salt, and stir until combined. In a separate bowl, put the 2 whole eggs and the 1 egg yolk. Whisk this slightly. While still whisking, add in some of the hot chocolate mixture slowly, whisking constantly as you pour. Mix that well. Add the egg mixture into the pot with the chocolate mixture and whisk well. Add the flour and combine completely. Stir in the red food coloring. (This is RED velvet pie, so do not be afraid to use a lot of food coloring. I used an entire small tube of red gel). Stir well until the red is evenly distributed throughout the pie filling. Pour this into a pre-baked pie crust. Gently tap the pie pan against the counter to get out air bubbles. Blot the chocolate topping and the cream cheese topping randomly on top of the pie. Using a knife, make swirl designs in the pie, be sure not to cut the pie crust on the bottom though! Bake at 350 degrees for 60-70 minutes. Due to the gooey texture, the toothpick trick will not work on this pie. It should be sticky!

Ingredients for the cream cheese topping:

  • 8  ounces (1 block) cream cheese, room temperature
  • 1/2  cup sugar
  • 1  egg yolk

Mix all of the ingredients and stir with a fork until combined. It is okay if you cannot get it completely smooth. If there are any small clumps of cream cheese they will melt in the oven.

Ingredients for the dark chocolate topping:

  • 3/4  cup semisweet or dark chocolate chips, melted
  • 1/2  of the cream cheese mixture from above

Melt the chocolate and mix in half of the cream cheese mixture from above. Stir until combined. It will have a brownie-like consistency.

RTT Got a Makeover!

RTT (Rootin’ Tootin’ Texan) just got a MAJOR makeover!

I just spent longer than I would like to admit giving my blog, Rootin’ Tootin’ Texan a COMPLETE MAKEOVER! We were coming up on year 3 and it was time for a change. I feel like it is all grown up now! My favorite new features are:

1) The new logo. It is a turquoise Texas adorning a cute whisk.
2) The new background color. It was inspired by my favorite ingredient… Butter!
3) The sidebar on the right of the page.

The logo and the new colors were both necessary, but just cosmetic changes. The new sidebar though, is pretttttttttty sweet. It has a short bio about me, an awesome search bar that makes navigating through all my recipes a cinch (for example, search the word “chocolate” and you will get a list of all my recipes with chocolate in them!), quick links to all my social media accounts (follow me!), a list of my most recent posts, and links to my most popular posts!

Whew! Lots of changes. I love love love it! I was proud of my blog before, but now I feel like it finally looks like I always wanted it to. With this big change, expect lots of delicious new posts in the near future. Stay tuned!

Much love,


Cinnamon Apple Bundt Cake + Brown Butter Glaze

If you have been to the grocery store lately, or been on social media at all, you know that fall is finally here. Everything is one of two flavors: pumpkin spice, or cinnamon (sometimes caramel) apple. And when I say “everything,” I mean EVERYTHING. Things like pumpkin spice scented candles and cinnamon apple flavored cookies are to be expected, but this year is by far the wackiest. It is not even October yet and I have seen:

  • Pumpkin spice lip balm
  • Cinnamon apple gum
  • Pumpkin spice marshmallows
  • Pumpkin spice Pringles… Mhmm. Pringles.
  • Cinnamon apple dog treats
  • Pumpkin spice… are you ready for this one… Cat litter. CAT. LITTER.

Let me clarify though, I am not complaining by any means. I adore fall. It is without a doubt my favorite season. The weather is perfect, the fashion is impeccable, people start to anticipate Christmas, and the food selection cannot be beat thanks to all the crazy pumpkin and apple seasonal items! I love it all. I wish it could be fall all year long!

This Cinnamon Apple Bundt Cake with Brown Butter Glaze was inspired by a trip to the grocery store. I saw so many things that got me in the fall spirit, I just had to create something of my own! This cake is so over the top, so deep with flavor, and so sinfully delicious. The apples are what make this cake taste amazing, but they are also the reason it is irresistibly moist. It was love at first bite.  And second. And thirty seventh.

Y’all… Trust me when I tell you, this is the best fall-inspired dessert you will make this season.

Before you keep reading… WordPress is being cray cray and won’t let me write captions under my pictures. It worked on the first two, but none of the others. Lucky for you, you don’t have to read any of my witty comments about my pictures now. You can thank WordPress.


Oh my wow. What is it kids say these days… “I can’t even.”002
I did not have Granny Smith apples, so I improvised! Originally these were to eat as a healthy snack or breakfast, so I chose red apples. They didn’t stand a chance!




















Apple Bundt Cake

  • 3  granny smith apples, grated
  • 1  cup of cinnamon apple sauce
  • 3  teaspoons of lemon juice
  • 1  cup + 1 tablespoon of granulated white sugar
  • 1  cup of light brown sugar
  • 1/2  cup of vegetable oil
  • 2  teaspoons of vanilla extract
  • 3  eggs
  • 3  cups all-purpose flour
  • 1  tablespoon of cinnamon
  • 1/2  teaspoon of ginger
  • 1  teaspoon of nutmeg
  • 1/2  teaspoon of apple pie spice
  • 2  tablespoons ginger ale soda

Brown Butter Glaze

  • 2  tablespoons unsalted butter, melted and browned
  • 3  cups of powdered sugar
  • 1/2  teaspoon of salt

Preheat your oven to 350 degrees. Generously butter and flour a bundt pan. Peel and grate the apples with a cheese grater over a large bowl. Add the apple sauce, lemon juice, white sugar, and brown sugar and stir until combined. Mix in the oil and vanilla extract. Add the eggs and whisk until combined. Add the flour, cinnamon, ginger, nutmeg, and apple pie spice and mix completely. Add in the ginger ale. Give it one last stir, and pour the batter into a prepared bundt pan. Bake for 50-53 minutes. Let it sit for at least 10 minutes before you turn it out of the pan. Be patient! If I can do it, you can do it.

For the glaze, melt 2 tablespoons of butter and stir on low heat until it begins to brown. There should be little specs of brown. Once you can smell it, take it off the heat. Stir until it has cooled down slightly to make sure it does not fully burn. Set this aside. In a medium bowl, add the powdered sugar, and salt. Pour the brown butter over and whisk until smooth. Drizzle this over the cooled bundt cake until it is all gone. Enjoy!

Much love and happy first day of fall!


TWO Ingredient Turtle Cookies

Yes, you read that right. No, it is not a typo. There really are just two ingredients in these cookies! TWO! That’s it!

To commence dove hunting season (practically a national holiday in these parts) my fiance and I hosted a little get together. We ate, hunted dove, ate, hung out, ate, talked, ate, and ate. We also ate.

I made meaty queso blanco. Rob, my saint of a fiance, made poppers out of our fresh dove, jalapenos, cream cheese, brown sugar, and bacon. We had a very high class, upscale chili dog dinner (please pick up on my sarcasm there). It was a perfect evening out by the grill with great friends, good music, and awesome food. But as you could rightly assume, no party of mine goes without a dessert, so I made two ingredient turtle cookies.

You see, the only problem with making dessert at Rob’s house is that I don’t have any of the supplies I am so conditioned to having. For instance, my beloved KitchenAid mixer, my handy Cuisinart food processor, or my seemingly endless options of cookie sheets, baking dishes, cookie cutters, cake pans, etc. Needless to say, I have to improvise a little bit when I am at Rob’s. Have you ever heard,”keep it simple, stupid,” well that was my motto for the weekend. Does it get any simpler?

I rarely ever do this and it pains me to put these into my shopping cart. It is against all of my rules. But I did it anyways, and it worked out marvelously! I broke down (literally, I was a wreck deciding what to do at the grocery store) and I bought ready to bake cookies. You know, the cookie dough that is already cut into little squares? I couldn’t keep it THAT simple and serve people regular ole slice and bake cookies, so I bought the Nestle Caramel Pecan Turtle Delight cookie dough and Kraft soft caramel candies. That’s is! Those are the only two ingredients! And they were phenomenal. So tasty, I almost feel bad for hating ready to bake cookie dough. Just almost.

When you are in a pinch, these are a great option that will impress your guests. They will likely never know the cookies are not completely homemade!


Ingredient 1.


Ingredient 2.


This combo is the bomb. It totally works. I’m pretty sure I tricked all my guests into thinking these were homemade just because I fancied-up store bought cookie dough. So simple! And oh so sneaky! ;) 076

Another plus about these two ingredient cookies is that there are a lot of leftover caramels when you’re finished. Well, there should be a lot of leftover caramels, unless of course you do the right thing and eat said caramels.


I put the caramel in the center of the cookie dough square and rolled it into a ball, completely covering the caramel.


This gave me a beautiful, caramel filled center. Exactly what I wanted! Until…..


It made for a sweet and sticky surprise but, they were a little difficult to get off the pan. The caramel melted and settled in the bottom of the cookie during the baking process, which caused it to stick to the cookie sheet  a little bit. I got them off, but I had to work very carefully. I also grunted a lot. Huffed and puffed quite a bit. Possibly yelled, too. Definitely accidentally broke a few cookies. Rob noticed me struggling (or heard me…) and calmly offered his genius solution. Did I mention he is a saint?


Here is his solution! How smart is he?! 125

Instead of rolling the dough around the caramel, he suggested I just put the caramel right on top. 129

What a beautiful sight! 136

How cute are these?! They are like a spin off of thumbprint cookies, using caramel instead of frosting. 146

I learned a few things from these cookies:

  1. Ready made cookie dough is okay to use! In fact, if you play your cards right, no one will even know.
  2. Kraft makes really good caramels. Too good.
  3. Rob can officially fix everything. Broke down car? No problem. Sick animal? Easy. Need some yard work done? He’s your man. Want to build a piece of furniture? Call Rob. Tractor broke down? Simple. Looking for a sous chef for your bakery? Apparently he can do that too.


Thanks Rob!


  • 1  package of Nestle Turtle Pecan cookie dough
  • 12  caramels from a bag of Kraft Caramels

Preheat your own according to the directions on the back of the cookie dough package. Roll the pre-cut squares into a ball. Set a caramel on top and press it in the cookie dough ball just slightly. Bake for 13-14 minutes. Let cool completely before removing from the cookie sheet. Enjoy!

Much love,