As the weather cools down, our ovens warm up! Read on for recipes, tips, and info on our new fall flavors.
There are certain flavors that just scream “fall,” and they’re not ALL pumpkin spice. Our bakery chef and her team have whipped up five scrumptious autumnal cookies that you’ll want to keep in your cookie jar for parties, after-school snacks, quick-and-easy desserts, tailgating, and more.
Peanut butter-frosted Buckeye cookie
Loaded with chocolate chips and mini peanut butter cups, these rich chocolate and peanut butter cookies are topped with peanut butter buttercream frosting and even more peanut butter cups.
Peanut butter-frosted Buckeye brownie
Want something a little denser and ooey-gooey-er, with the same great flavor as our peanut butter-frosted Buckeye cookie? Our brownie of the same name is also topped with creamy peanut butter buttercream and mini peanut butter cups but has that fudgy, luscious texture only a brownie can provide.
Buttercream-frosted maple white chocolate cookie
Our autumn-inspired cookie batter is made with real maple syrup and baked with premium maple-flavored white chocolate chips inside. We frost the finished cookies with creamy maple buttercream and sprinkle them with more maple chips. The result is a soft and tender cookie with just a tiny bit of toothiness.
Chocolate chip ‘brookie’
We say, when you can’t decide, have both. Our “brookie” features a rich, chocolate chip-laden fudge brownie topped with a chewy chocolate chip cookie. It’s two desserts in one!
Pumpkin fudge bar
The base of this indulgent treat is a fudgy chocolate chip brownie. We top it with a layer of pumpkin spice cake, and then finish it with a sprinkle of raw sugar for sparkle and sweet crunch. A true original!
Last-minute Halloween party hacks
By the time you’ve gotten the costumes and the candy ready, the last thing on your mind is the table for the trick-or-treat afterparty. No worries, we’ve got you covered. Our Halloween cookie jars not only come with delicious cookies inside, but they also make great party table centerpieces. Just set one down in the middle of the table, put out the cookies and some cups or mugs, and you’ve got everything you need.
Don’t want the kids to dive into the candy the minute they get home? Give them something better to do. Our Halloween cut-out cookie decorating kit is a fun party activity with sweet rewards.
Pull all the punches
Orange + purple = BLACK. For a quick and creepy punch everyone will love, add one package of orange powdered drink mix and one package of grape powdered drink mix to one liter of ginger ale and stir. Then add three quarts of cold water and two cups of white sugar, and add ice.
Here are some great recipes from our bakery chef!
Cheryl’s maple white chocolate cinnamon cake balls
Cook time: 2 hours
Yield: 24 cake pops
- 1 dozen 1.6 oz Maple White Chip Cookies
- 1 tablespoon water
- 10 oz white chocolate melting wafers
- Parchment paper
- In a food processor, mix broken pieces of the Maple White Cinnamon Cookies and water.
- Blend until you can form into a ball. Slowly add more water if needed.
- Scoop dough into balls that measure approximately 1 ½” and place on a tray lined with parchment paper. Freeze for 1 hour.
- While the truffles are firming up in the freezer, melt the white chocolate wafers according to the directions on the package.
- Dip each of the firm truffles in the melted white chocolate, using a fork to allow excess chocolate to drip back into the melting bowl. Place the enrobed truffle back on the tray.
- Add sprinkles while white chocolate is still wet
- Place completed truffles in the refrigerator for 1 hour or until completely dry.
Cheryl’s Peanut Butter Blossom Cookies
Cook time: 14 minutes
Yield: 24 cookies
- 24 Cheryl’s Peanut Butter Doughballs, thawed for 20 minutes
- 24 Hershey Kisses
- Roll each thawed doughball into granulated sugar.
- Bake 12 Peanut Butter Doughballs according to the directions on the box
(340 degrees for 14 minutes).
- Remove from the oven and place an unwrapped Hershey kiss in the center of each warm cookie.
- Let cool for 20 minutes on cooling rack.
Cheryl’s Peanut Butter Cookie Cups
Cook time: 14 minutes
Yield: 24 cookie cups
- 24 Cheryl’s Peanut Butter Dough Balls, thawed for 20 minutes
- 24 mini muffin liners
- 24 Miniature Reese’s Cups
- Line the mini muffin pan with muffin liners
- Roll the doughball into a ball and place into each mini muffin cup
- Bake according to directions on the box (340 degrees for 14 minutes/ovens vary)
- Remove from the oven and add in a single buckeye into each cup.
- Allow 20 minutes on cooling rack before serving.