Peanut Butter Cookie S’mores

I am so excited to be participating in a S’more week with a ton of other amazing food bloggers this week! I’ll have two more recipes myself this week, and so will everyone else!  I can’t wait to see all the marshmallowy chocolate goodness!!

my new favorite way to eat s'mores, between peanut butter cookies

So today I’m starting out with my new FAVORITE way to eat S’mores… with the best Peanut butter cookies ever.  Seriously this recipe is AMAZING!


Because I don’t have a firepit AND I don’t always want to start a fire I have started making OVEN BAKED S’mores.  YUP fast, easy and I can make them any time I want (which is more often than I’d like to admit these days…


Preheat the oven to 350, place the cookies upside down on a cookie sheet (I suggest using parchment paper), then place a marshmallow on each cookie and bake in the center of the oven for 3-4 mins.


To get a nice golden brown I like to place mine under the broiler for just a min more (or two if you like them more dark)


Don’t they look AMAZING!?!?!?! Seriously I’m craving one all over again now!


finish off by adding chocolate on top of the marshmallow while they are still warm…


Top with another cookie and your ready to go!


I like to add mini chocolate chip’s to my cookies for extra chocolate when I’m making these S’more sandwiches, but plain peanut butter tastes great too!


I love how easy these are to make, and my kids do too!  We don’t have to wait for night to have them (just make sure I have a batch or two of these cookies around).  It’s dangerously simple and everyone loves them!


Is there anything better than warm marshmallow and melted chocolate? Mmmm I personally like to eat them without the top cookie as well, more marshmallow ratio!


This is probably the first recipe I ever learned to make.  A ton of my recipes come from my Mom’s Mom, but THIS recipe is from my Dad’s Mom.  Grandma Edwards Snickerdoodles. I’m sure most snickerdoodle recipes are actually very similar, but this one is precious to me, full of memories in the kitchen.

An amazing cookie recipe for delicious snickerdoodles

I have some CLEAR memories of making batches of these with my sisters.  And having contests to see who could eat one the fastest after they came out of the oven (basically testing who could handle burning their tongue, why did we do it? I have no idea)

These are fast and easy to make, so great for a last minute treat in the evening.  An easy treat the kids can make and if I find out last min company is coming it’s a great go to treat!





  • 1/2 C butter
  • 1/2 C shortening
  • 1 1/2 C sugar
  • 2 eggs
  • 2 3/4 C flour
  • 2-3 tsp cream of tarter
  • 1/2 tsp nutmeg
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 Tbsp cinnamon
  • 1/2 C sugar


  1. Preheat oven to 350
  2. Cream the butter, sugar and eggs.
  3. Add the flour, cream of tarter, nutmeg, soda, and salt, beat.
  4. Roll the dough into even sized balls.
  5. Mix the cinnamon and sugar evenly.
  6. Coat with cinnamon and sugar
  7. Cook 8-9 min on parchment paper
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So tips and tricks:

The original recipe calls for all shortening (no butter).  But as I got older and more interested in flavor I wanted to try all butter!  The flavor was AMAZING, but the cookies were THIN and VERY flat.  So… all shortening for FAT cookies, all butter for flat cookies and I like a mix of the two for a moist cookie with good flavor!


Scoops!  For cookies that are all the same size (like you want to put them in a jar like this) use candy/cookie scoops!  For small cookies that fit in these small jars I used a 100 scoop, usually I use larger scoops just for the family.

OVER BAKING – don’t do it. After the 8-9 mins you won’t think the cookies are done, they will have JUST started to crack along the top.  They won’t be darker at all, and if you try to move them off the parchment paper they will be super wet still.  BUT when they cool they will be PERFECT!  If you cook until the bottom is golden when they cool they will be WAY to crisp.

Shortbread, Cream Cheese Fruit Tart Recipe

A few weeks ago I shared my favorite Brown Sugar Shortbread cookie recipe and I mentioned that I like to use it as a tart base sometimes!  THIS is that tart!  Cream cheese frosting and all the fresh fruit you’d like make this a great treat that both adults and kids will like!


We obviously like a lot of berries at our house, but you can add ANY fruit to this, That’s part of the fu!  You can even cut up a ton of fruit and let the kids make their own.  Decorating this tart is actually half the fun in my opinion!

Start with the shortbread recipe and press it into the bottom half of a tart pan a 1/3 of an inch thick.  Make sure you prick the bottom with your fork, deeper than we did for the cookies, it’s not about pretty fork detail this time, it’s about even cooking


Shortbread, Cream Cheese Fruit Tart Recipe


  • Shortbread recipe
  • 4 oz Cream cheese softened
  • 2 Tbsp sour cream
  • 1 tsp vanilla
  • 1-1 1/2 C powdered sugar
  • fruit - sliced or whole


  1. Preheat the oven to 325
  2. press the shortbread dough about 1/3 of an inch thick and stab with a fork all over
  3. bake 35-45 mins, until golden across the top
  4. Let it cool completely
  5. Beat the cream cheese, sour cream and vanilla until smooth.
  6. Add the sugar and beat until smooth (add more powdered sugar if you need to thicken the frosting)
  7. Spread over the shortbread crust (you don't have to use it all)
  8. Then comes the fun, adding the fruit and decorating your tart!
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What fruit would you put on your tart? Obviously we love strawberries, blackberries and raspberries. But my kids also like banana’s (blech – you guys know about my banana issues, right?). My sister likes kiwi’s, blueberries, mandarin oranges.

Brown Sugar Shortbread Cookies

I love shortbread cookies.  But as a kid I thought they were a boring cookie, the only reason to eat one is because it was shaped like the girlscout logo, right?  My mom got a box of Walkers shortbread cookies every Christmas as a “treat” I was like, WHAT?  BUT as an adult I LOVE them.  The subtle flavor, great crunch, and buttery goodness.. Mmmmm


As I’ve made various “fancy” recipes over the years I’ve found I like it simple and classic, no extra flavorings or fillers.  3 ingredients of goodness.  BUT instead of regular sugar I swap it for brown sugar, it’s subtle but AMAZING! No seriously, this is my go too recipe for a subtle sweet treat and I ALWAYS have the ingredients at home!
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Chuck – Angry Birds Cookies Tutorial

If you’ve followed me for any time at all you know I love making cute sugar cookies for themed parties, they are easy to personalize to any theme, and taste great!  The kids love them.


When deciding which bird got to be what food the shape of the birds played a big part.  The triangle shape of Chuck didn’t lend itself to a ton of options, but was perfect for cookies!  And who doesn’t have a triangle shapped cookie cutter??? oh right, me… I used a house shaped cookie cuter I had and cut the roof off!  You can find my recipe for sugar cookies and frosting on my bumble bee sugar cookie post.
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Red – Angry Birds Oreo Pops Tutorial

Yesterday Lego Boy turned 8!  EIGHT! I can’t even believe it, I have 3 kids over eight, insanity I tell you.  Anyway we threw his party the last day of school to try to *up” attendance.  Because we attend a charter school so many of the kids live far away that we don’t often get very many kids at the parties.   So throwing them at a park near the school seems to help.


Instead of another Lego themed party this year he picked “Angry Birds”, no real shock. So I came up with foods representing the 5 first, or main, birds (there are like 9 now) and the pigs and went from there. Today I’m sharing the first one, Red’s (did you know the birds all have names?) Oreo Pops!
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