Tag Archives: Cookies

Monster’s Inc Cookies

13 Aug

I’m a bit late in posting this but in preparation to see Monsters University a couple months ago, I bought a Sully PEZ dispenser and Monsters University fruit snacks at the store.  I had some extra time so I thought I would try to make Sully Mike Wazowski sugar cookies.  I figured Mike cookies would be pretty easy but I wasn’t sure how the Sully cookies would turn out.   They both received FabDaughter’s approval:-)

I use Sweetopia’s sugar cookie recipe.  I usually use their royal icing recipe too but I was being lazy and bought a royal icing powder mix at the bulk food store.  I also bought candy eyes and neon food colors.  I used Pampered Chef’s Decorator Bottle Set to pipe the icing.

Mike Wazowski Decorating Instructions

Mike Wazowski Directions

  1. Get your icing to a toothpaste like consistency and pipe a circle outline on the cookie.
  2. Thin out icing to get ready to flood the cookie.  (One Tough Cookie has a fabulous tip of using a shpritz bottle to get your  royal icing consistency at the right level.  I love this tip!  I haven’t made the mistake of making my icing too thin since using the spray bottle technique.)  Flood cookies.
  3. Add a dot of royal icing to the back of your candy eye.
  4. “Glue” your candy eyes onto your cookies.
  5. Dye some royal icing black and pipe semi circles underneath the eye to create the mouth.
  6. Use uncolored (white) royal icing or dye some grey and pipe two straight lines onto of the cookie to create horns.

I wasn’t impressed with how the Sully cookies turned, but FabDaughter liked them (and they still tasted great).

Sully Sugar Cookies

Unfortunately, we never made it to see Monster’s University but we still watch Monster’s Inc. at home all the time.  FabDaughter likes to impersonate Roz when she says “Always watching, Wazowski.”  It’s so cute!  We’ll definitely pick up Monsters University when it comes out on DVD and I’ll make another batch of cookies.


Reese’s Peanut Butter Cookies with Chocolate Drizzle

9 Feb


FabDaughter loves to help me bake!  She loves it even more when we bake for Daddy:-) These cookies are some of FabHubby’s favorite:-)  I try not to make them too often since they are very addicting and don’t last too long in our house!


  • 3/4 cup peanut butter
  • 1/2 cup butter, softened
  • 1 cup packed light brown sugar
  • 1/2 tsp baking power
  • 1/2 tsp baking soda
  • 1 egg
  • 1 & 1/2 tsp vanilla
  • 1 & 1/4 cups all-purpose flour
  • 2 cups of miniature Reese’s peanut butter cups cut in quartered
  • 1/3 cup milk chocolate chips


  1. Beat peanut butter and butter in large bowl of electric mixer at medium speed until well blended.  Beat in brown sugar, baking powder and baking soda until blended.  Beat in egg and vanilla until well blended.  Beat in flour at low speed just until mixed.  Stir in Reese’s cups.  Cover and refrigerate 1 hour or until dough is firm.
  2. Preheat oven to 375 degrees F.  Use large cookie scoop and scoop dough into balls onto large greased cookie sheet.  Press dough balls down with the back of a spoon.  Bake 10 minutes or until lightly browned.  Remove to wire racks and cool completely.
  3. Melt chocolate chips in the microwave.  Microwave at medium power (50% power) at 30 second intervals, stirring inbetween each interval, until chocolate is melted.  Pour into Make ‘n Mold squeeze bottle or a ziplock bag with a tiny hole cut out of the corner and drizzle chocolate over cookies.  Let cookies sit out until chocolate is set.
  4. Stake cookies between layers of waxed paper in container.  Store at room tempature up to 1 week.

Yield:  Depending on the size of your cookie scoop around 20 cookies.

Recipe adapted from The Great American Cookie Cookbook

Glazed Oatmeal Raisin Coffee Cookies

8 Sep

I’ve made these cookies a few times and they are delicious!  This recipe is adapted from The Great American Cookie Cookbook.  I didn’t have enough Kahula to make the icing so I used Grand Marnier.  I’ve included both the original icing ingredients as well as my variation using Grand Marnier.

Cookie Ingredients:

  • 1 & 1/4 Crisco stick
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/4 cup coffee flavor liqueur (I use Kahula)
  • 1 tsp pure vanilla extract
  • 1 & 3/4 cup all-purpose flour
  • 1 & 1/2 tsp ground cinnamon
  • 1 & 1/4 tsp baking soda
  • 1/2 tsp ground nutmeg
  • 3 cups Quaker oats (quick or old-fashioned, uncooked)
  • 1 & 1/2 cup raisins

Original Icing Ingredients:

  • 1 cup confectioners’ sugar
  • 1 tbsp of coffee flavor liqueur
  • 1 tsp cold coffee

Variation Icing Ingredients:

  • 1 cup confectioners’ sugar
  • 2 & 1/2 tsp cold coffee
  • 1 & 1/2 tsp Grand Marnier


  1. Pre-heat oven to 375F.  Place sheets of wax paper on countertop for cooling cookies.
  2. In a large bowl, combine Crisco, brown sugar & granulated sugar.  Mix at medium speed until well blended.  Beat in egg, Kahula and vanilla.
  3. In a small bowl, combine flour, cinnamon, baking soda and nutmeg.  Add gradually to creamed mixture at low-speed.
  4. Stir in oats and raisins.
  5. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheet.
  6. Bake at 375F for 9 minutes.  Do not over bake.  Cool on baking sheet and then transfer to wax paper to cool completely.
  7. Once all cookies have been baked and cooled, combine confectioners’ sugar, Grand Marnier (or Kahula) and coffee in a medium-sized bowl.  Add additional liquid as needed to thin out icing or add additional confectioners’ sugar as needed to thicken up icing.  Stir until smooth.  Drizzle on top of cookies.  (I transferred the icing to my Make ‘n Mold squeeze bottle for drizzling.)