Mini Cheesecake Cookie Cups

Spring is in the air and I have been loving light, fruity desserts. Of course, you all know I love cheesecake and who doesn’t appreciate a good sugar cookie? I am so excited to share this recipe with you because it combines both of these delightfully simple components, adds in some fresh fruit, and produces a dessert worthy of any spring-time gathering.

And cookie cups are such great little treats. They are small enough to not feel super guilty about eating them, they are perfect for traveling with and sharing, and with the filling (the same one from my Mini Strawberry Cheesecake Cookie Cups!) and fresh fruit on top, they feel more special than your average cookie, but aren’t really much extra work. Time to get baking!

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Fruity Pebbles Rainbow Cookies

I love breakfast cereal. It may not be the healthiest way to start the morning, but it sure does put a smile on my face and remind me of childhood. And while I may not eat it for breakfast anymore, I still enjoy the flavor, so why not add it to a cookie? Plus, the bright rainbow colors make them a fun addition for St. Patrick’s Day!

I incorporated Fruity Pebbles crumbs into one of my basic cookie dough recipes. The result was a delightfully soft and chewy cookie packed with Fruity Pebbles flavor. Honesty, the cookies alone were delicious enough. I took it two steps further, however, and dipped them in a light glaze before coating them in dry Fruity Pebbles. The breakfast cereal adhered beautifully to the cookies, giving them a delicious, flavorful crunch.

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Easy White Chocolate Chip Cookies Recipe

This may not be a popular opinion, but I think white chocolate chip cookies are the ultimate in chocolate chip cookies. I am such a white chocolate fan and always have been. Given a choice between these white chocolate versions and my regular chocolate chip cookies, I’ll always choose these. I just love white chocolate. To make these cookies, I actually started with my White Chocolate Macadamia Nut Cookie recipe and went from there.

I often see white chocolate macadamia nut cookies in stores and bakeries, but rarely do I come across a cookie with just white chocolate chips. This recipe breaks that norm. Little white chocolate morsels are tucked into a cookie dough that is then baked to a perfect golden brown. The cookie is a brown sugar cookie that is chewy on the inside and perfectly crispy around the edges and served as the perfect canvas for white chocolate chips. Time to start baking!

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Soft & Chewy Red Velvet Cookies

These red velvet cookies take a classic red velvet cake and turn it into a delicious and chewy cookie! They stay soft and chewy for days and are easy to make. Their cookie form also makes them easy to share, which is perfect for a holiday like Valentine’s Day (or even Christmas).

Sprinkled with creamy white chocolate chips, the flavors and texture of these cookies are hard to resist! To incorporate the classic red velvet flavor, they include some cocoa powder for a hint of chocolate and vinegar for a touch of the tang that you normal get from both vinegar and buttermilk in the cake. I’d have included buttermilk in the cookies, but that’d thin out the cookie dough too much and you’d end up with puddles instead of cookies. And then of course there’s the classic red color! Can’t forget that!

These cookies are an easy treat to whip up the day you need them. You can hoard them to yourself or share them with friends. Either way, they’ll be a hit!

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Easy Cherry Blossom Cookies

These cherry blossom cookies are so festive and pretty. With a chocolate Kiss in the center, they have a slightly fancy look with little effort! They’re also made in about an hour (plus some cooling time for the chocolate to firm up), making them easy and perfect for sharing and gifting!

And even though these cookies are pretty to look at, they’re also quite tasty! They are full of cherries and some maraschino cherry juice, plus a touch of almond extract. If you’ve never paired those two flavors before, you’re missing out. They are so good! When you add the chocolate kiss on top, they just get even better.

The other great thing about these cookies is that they are soft and chewy for several days. Many versions of this cookie don’t use any egg, but this version uses an egg yolk. It adds extra moisture and chewiness, plus it binds everything together a little more. Between the egg yolk and the fruit, these cookies stay moist and fresh, and even get better on day 2 and 3 since the moisture and flavors set in even more.

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