There are times when you get creative with the items in your pantry. The other day I wanted to make sugar cookies but I wanted them to try something different. Thats when I seen the box of Strawberry Jello in the pantry calling my  name. I looked at the ingredients in the package and the first ingredient was SUGAR. That is when I decided to use some of the jello in place of sugar in my basic sugar cookie recipe.

I normally use eggs when I make these cookies but as I am making the batter I realize my husband had used all the eggs for breakfast. I replaced the egg with vegetable oil which gives these cookies a more chewier texture.

Here is my recipe I used for the yummy and colorful strawberry flavored cookies.

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Chewy Strawberry Jello Cookies

Course Cookies

Author ThisMomCanCook.com

Ingredients

• 2 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1 1/4 cup butter room temperature
• 1 cup granulated sugar
• 1 cup strawberry jello powdered
• 2 TBS vegetable oil
• 1 tsp vanilla extract

Instructions

1. In a mixing bowl add butter, sugar and jello mix and stir until creamy. Add oil and vanilla and mix.
2. In another bowl add baking flour, baking powder and mix well.
3. Add dry mixture to wet mixture and stir until well blended.
4. Make 1" balls and place on non-stick cooking sheet. Bake at 350° for 10-12 minutes.
5. Remove from oven, place on cookie sheet to cool.
6. Enjoy

What flavor of jello would you want to try in these cookies?

One of my favorite types of cookies and also a cookie I enjoy making is the peanut butter blossoms. Those would be peanut butter cookies with a Hershey Kiss in the center. While I love peanut butter I think I love chocolate even more.

How about some Chocolate Peanut Butter Blossoms…

These cookies are so good. I think I may might make them with cocoa more often! I actually need to make another batch.

4.75 from 8 votes

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Chocolate Peanut Butter Blossoms Recipe

Course Cookies

Author Hershey's Holiday Favorites

Ingredients

• 48 Hershey Kisses
• 1/2 cup shortening
• 1 cup Reese's Creamy Peanut Butter
• 1/2 cup packed light brown sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/3 cup Hershey's Cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Granulated sugar

Instructions

1. Heat oven to 375°F. Remove wrappers from chocolates.
2. Beat shortening and peanut butter in large bowl until well blended. Add brown sugar and 1/3 cup granulated sugar; beat until fluffy. Add egg, milk and vanilla; eat well. Stir together flour, cocoa, baking soda and salt; gradually eat into peanut butter
3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until set. Immediately press chocolates into center of each cookies; cookie will crack around edges. Remove from cookie sheet to wire wrack. Cool completely.

 
What is your favorite cookie?

I think my daughter is finally trying to take after mom. While I am the one that is normally in the kitchen baking sweets, my oldest daughter has been surprising the family lately with her interest in the kitchen too!

Just a couple days go, my daughter surprised us by making the Surprise Cookies that she found on the Martha Stewart website. I was pretty impressed with the results and I couldn’t eat just one.

Here is the recipe for those that want to try:

5 from 5 votes

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Surprise Cookies Recipe

Course Cookies

Author Martha Stewart

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup 1 stick unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 1/2 cup milk
• 1 teaspoon pure vanilla extract
• 12 large marshmallows cut in half horizontally
• Chocolate Frosting

Instructions

1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
3. Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
4. Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begin to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
5. Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

 
If you are wondering why these are so dark, we only had the Hershey’s Special Dark Cocoa which made the cookies this color.