Snack Cupboard Cookies

I don’t even want to write much in today’s post…. Seriously the more I talk and ramble on (even though I adore your beautiful faces) the longer it’s going to take you to make these cookies.

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I know I often say, you need these cookies/cake/bread ( I heart carbs clearly) when I post a recipe– and I’m normally right … but this time, YOU ACTUALLY NEED THESE COOKIES, it’s like a do-or-die situation .. except not, and I could just be acting over dramatic or dealing with the effects of a major sugar high.

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Now I must warn you – nothing about these cookies are healthy – except everything about them is delicious! Sweet – Salty – Chewy – Crunchy – YUM!

These are not the type of cookies, you eat if you want to be dainty over tea. No, no – these beauties are chock full of M&Ms, pretzels, Mini Rolos, Oreos & lays chips; they’re the type you face-plant into and eat cookie monster style not leaving a crumb of evidence of their existence.

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Calling all major junkies … err … junk food lovahs – clear out your snack cupboard, it’s time to make coooooooooooooooooookies.

I blame the sugar … and m&ms … and rolo – they’re so little and cute.

Snack cupboard cookies 

Ingredients:

  • 1  cup of all purpose flour
  • 1/2 tsp. of sea salt
  • 1/4 tsp. of baking soda
  • 1/2 cup of butter at room temperature
  • 1/2 cup of tightly packed light brown sugar
  • 1/3 cup of granulated sugar
  • 1 egg (beaten)
  • 1 tsp vanilla extract
  • 2/3 cup almond M&M Candies
  • 1/2 cup crushed Potato Chips
  • 1/4 cup broken up pretzel pieces
  • 1/4 cup mini oreos
  • 1 cup mini rolo chocolates
  • 24 pretzels for topping

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 Directions:

  1. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
  2. In a larger bowl, beat the butter and sugars together.
  3. slowly add the egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.
  4. Add the flour mixture and beat just until there are no more streaks of flour. Stir in the M&Ms, chips, pretzels, oreos and mini rolos.
  5. Preheat the oven to 350F. Line baking sheets with parchment paper. Scoop out dough into 24 mounds . Top each cookie with 1 pretzel.  Leave about 2 inches between each ball. Bake for 10 minutes. Allow the cookies to cool on the baking sheet for a few minutes before removing.

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C is for cookie, that’s good enough for me … Oh, cookie, cookie, cookie starts with C!!

Heh. Oh that cookie monster, he wins my heart

Chocolate Chip Cookie, Chocolate Fudge, Chocolate Chip Cheesecake

When a box chockfull of chipits chips show up at your front door two immediate thoughts came to my mind

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1)      I need to dump all of this into my bathtub and swim around in it … or at least dump it in a hot tub and have a chocolate bath.

2)      I wonder how many bags I can eat before I get a tummy ache

I did try doing either. But I knew I had to do something spectacular. When Hershey’s Canada sponsors you with 20 bags of chips … what I actually thought was WOOO HOOO CHRISTMAS CAME EARLY!! I wanted to make everything under the sun if possible, and throw some chips in!!

I got milk chocolate, dark chocolate, skor bits, butterscotch chips, chocolate mint, minis, white chocolate and even a bottle of cocoa powder. AKA I hit the jackpot!!

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I’d like to THANK Hershey’s Canada ChipIts a million times over for sending me these goodies, and of course none of this would be possible without the amazing team at Food Bloggers of Canada. For a humble little blog like this … you seriously made a Christmas miracle  a reality!!

 Note: While ChipIts (Hershey’s Canada) did supplement all chips used, all thoughts, opinions, criticisms, hugs, kisses and bowl licking is all mine!!

 Verdict of the goods : I FREAKING LOVED IT!! To be honest, I’ve been using chipit chips for the longest time, I remember growing up making chocolate chip cookies with my mom – we throw butterscotch chips into our oatmeals all the time – and the cocoa powder … darling, I refuse to use any other!! Am I biased … yes. Am I sorry … no.

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Here’s the fun part … I want to get you in all this chip action!! One lucky winner will ring in the new year with their very own box of 20 bags of ChipIt chips — MERRY CHIRSTMAS, HAPPY HOLIDAYS, HAPPY BAKING!!

There are 6 Different ways to win ( please comment each time you complete each of the steps below – or if you already do)

1)      Answer the following question : Growing Up, what was your go to cookie to make around this time of year?

2)      Like Me on Facebook : Facebook.com/LivingThesweetLifeBlog

3)      Follow Me on Instagram : Instagram.com/LivinLovinSweet

4)      Follow Hershey’s Canada on Instagram : Instagram.com/hersheyscanada

5)      Follow Living The Sweet Life Blog on Twitter: @LivinLovinSweet

6)      Tweet the following : @LivinLovinSweet ’s #ChipItsHoliday Giveaway leaves me Chipper

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 Rules/Regulations/nitty-gritty

1)      Contest Closes TUESDAY DECEMBER 23rd – you will receive your lovely loot in the new year!!

2)      Contest open to those living in Canada only

3)      The Winner will be chosen by a random number generator

4)      You must love chocolate and be willing to share your baked goods with me … just kidding.

 And so, what did I make?!?! Obviously the most indulgent –decadent – amazing treat I could conjure up. What happens when you mix Chocolate Chip Cookies – Rich Chocolate Fudge & Cheese cake?!?! … Happiness.

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Happiness is what happens.

Chocolate Chip Cookie, Chocolate Fudge, Chocolate Chip Cheesecake

Chocolate Chip Cookie Layers

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 1 cup margarine

1 cup brown sugar

1/2 cup granulated sugar

1 tbsp vanilla extract

2 eggs

1 tsp baking soda

1 tsp sea salt

2 tbsp cornstarch

2 1/2 cups flour

1 1/2 cups ChipIts Semi-Sweet chocolate chips

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Preheat oven to 350 oc. Grease and line 2 large spring form cake pans with parchment paper.

 In a large bowl, cream margarine & sugars. Add  vanilla extract and eggs.

Add baking soda, sea salt, cornstarch and flour.

Last, throw in  your chocolate chips.

Divide equally between both cake pans, and bake for 20 minuets.

 Remove from oven and allow to cool … aka, revert from attacking the giant cookies!!

Fudge Layer:

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1 can of condensed milk

2 cups of Hershey’s Cocoa powder

2 tablespoons of evaporated milk

1 cup of unsalted butter, melted

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In a large bowl, mix condensed milk, 2 cups of cocoa powder, 2 tablespoons of milk and the melted butter. Set aside, until you are ready to layer.

Cheesecake Layer: 

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2 packages cream cheese, room temperature

1 can (1 1/4 cups) sweetened condensed milk

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

1 cup ChipIts Mini chocolate chips

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In a large bowl, combine cream cheese, condensed milk, lemon juice and vanilla extract. Mix until silky and smooth ( approximately 7 minutes). Gently fold in chocolate chips.

Now, let’s get our layering on!! 

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Remove one of your cookie layers from the cake pan ( leave the other one in the  .. trust me, it will make your life SO much easier!!) using the cookie, that was left in the pan as your bottom layer – carefully spread your prepared chocolate fudge ( the more even, the better … but if not – it’s okay, it still tastes damn good!). Next, layer on your cheesecake batter.

Carefully top your cake with your last chocolate chip cookie.

Refrigerate for at least an hour – best overnight – but I totally understand if you want to faceplant into this beautiful disaster 🙂

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Happy ChipItHoliday-ing … don’t forget to enter below for your chance to win!! The Holiday season, is about to get a little sweeter for one of you sweethearts.