4-Ingredient Fudge Cookies

It has been cookie mania at my house for the last month or so. It could be that Christmas is coming up. It could be that we’ve had a lot of parties to make them for.

…Or it could just be that we really like cookies.

Whatever the case, we’ve made a LOT of cookies lately. One of my most favorite that I’ve made are these Fudge Cookies. Not only are they incredibly fudgy and tasty, but they are also super easy. Only 4 ingredients!

And here are Pennywise Cook, we really like recipes that call for little ingredients don’t we? That means that there is little moolah involved and that keeps smiles on our little cookie-making faces. I think I spent about $2.50 to make these because I already had eggs and oil on-hand.

Fudge Cookies 4


The dough is made from devil’s food cake mix, 2 eggs, 1/2 cup oil, and 1 cup of chocolate chips. After mixing all the ingredients together it becomes very thick and easy to roll into balls. So when you’re making these, don’t be concerned when your mixer starts to slow down and the mixture is very thick.

The stiffer that the dough, the better!

Fudge Cookies 3

Hey, who knows. Santa may just like to have these Fudge Cookies this year.

I can tell you that this Santa is making Rice Krispie Treats this year, because this Santa may just be cookied out! 😉

4-Ingredient Fudge Cookies
Recipe Type: Cookies, Dessert
Author: The 4-Ingredient Cookbook
Homemade cookies don’t have to be hard! These fudge cookies are simple and taste great!
  • 1 pkg devil’s food cake mix
  • 2 eggs
  • 1/2 c. oil
  • 1 c. semi-sweet chocolate chips
  1. Preheat oven to 350°.
  2. Mix Cake mix, eggs, and oil until combined. Stir in chocolate chips. Mixture will be stiff.
  3. Shape dough into small balls and place 2 inches apart on a cookie sheet.
  4. Bake 10-12 minutes. Let cool on a wire cooling rack.


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Cake Mix Pudding Cookies

I’ve been on one of those simple kicks lately. You know, when you just want to make things involving little ingredients (and little money) that don’t take much time or effort? Yeah, those dishes make life so much easier. I posted some yummy Strawberry Cake Mix Cookies a while back. They are oh so incredibly yummy I must say.

Not to take away from their tastiness, but I decided to fiddle with that recipe a bit. I omitted the cool whip, egg, and powdered sugar. Then I replaced the egg and cool whip with cream cheese, and the powdered sugar with pudding mix! Much less time to prepare and the possibilities are endless.

I think my favorite part was that I could put it all in one bowl, pop them on a baking sheet and bake. You simply mix softened cream cheese (I use the 1/3 less fat one) with the pudding of your choice (I used sugar-free french vanilla). Just THINK of those possibilities. I’m so excited to try different flavors. Then slowly blend in the cake mix of your choice.

I went the strawberry route. I thought that the cream cheese and strawberry thing would make them like strawberry cheesecake. But I should have used cheesecake pudding mix. Will do that next time for sure!

The one tip that I will give you to make your life easier when making these, is to flatten them into cookie form before placing them on the cookie sheet. Treat this more like a sugar cookie. They will not rise or go far from how you place them on the cookie sheet. You could flatten the dough out on the counter and then cut perfect little circles out.

If you make a flavor of these, will you share it with me? I’d love new ideas for other kinds!

Cake Mix Pudding Cookies
Recipe Type: Cookies, Dessert
Author: Pennywise Cook
Serves: About 24 Cookies
3 Ingredients and 12 minutes later you have the best cookies with little effort!
  • 1 Box Cake Mix (Your Choice)
  • 1 Box Instant Pudding Mix (Your Choice- Even Sugar Free!)
  • 1 8 oz Package Cream Cheese, Softened
  1. Preheat oven to 375 degrees. Cream together the cream cheese and pudding mix. Slowly mix in the cake mix.
  2. Form into balls and then into 2 inch flat cookies and place on greased cookie sheet.
  3. Bake 12 minutes or until they begin to brown.
  4. Let cool and serve!

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The Best White Chocolate Chip Cookies

It takes a lot to make a cookie worth the title The BEST White Chocolate Chip Cookies. Believe me, I’ve tried my share of them. I can’t tell you that these are the best in the world, but I can tell you that they are the best that I’ve made and I’ve been working on my recipe for a little while now. I am head over heels in love with white chocolate, but it doesn’t love me back. I cannot cook with it for anything so the fact that I was able to accomplish these cookies is a feat in itself. Therefore, they have been dubbed The BEST White Chocolate Chip Cookies.

…and because they also happen to be absolutely fabulous as well.

It starts with what you would expect from a cookie recipe, flour. Sift it together with some baking soda and a little salt. It would be good to use a sifter, but seeing as how mine is a piece of crap and the top won’t release itself from the bottom, I opted to use a wisk in a bowl.

Here comes the yumminess. In your mixing bowl you’re going to add 2 different kinds of sugar (brown and white) along with some melted butter. I always use the Blue Bonnet Light because it makes me feel less guilty for using butter. Hey, whatever it takes right?

Oh look, there’s the brown sugar!

We’re going to fast forward just a bit. After you’ve mixed the sugars and the butter with the flour mixture, some eggs, and a secret ingredient- applesauce, this is what it will look like. It’s quite runny for cookie dough, but understand that this is normal. It’s going to be soft and cakey and that’s why.

Then comes the star of our dough, the white chocolate baby! At this point, it takes everything I have not to just grab a spoon and inhale all of those white chocolate chips.

Then, I use my little cookie dough scooper to make perfect little dough balls on the baking sheet.

Within about 13 minutes, they will have made your home smell heavenly and your tummy rumble for their white chocolatey goodness. Always best when eaten a little warm, of course.

Tah dah! Enjoy 🙂

The Best White Chocolate Chip Cookies
Recipe Type: Dessert, Cookies
Author: Pennywise Cook
Yep. These are the BEST White Chocolate Cookies.
  • 2 c. All-Purpose Flour
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 6 Tbsp Butter, Melted
  • 1/2 c. Packed Brown Sugar
  • 1/2 c. Sugar
  • 1/2 Tbsp Vanilla Extract
  • 1/3 c. Applesauce
  • 2 Egg Whites
  • 2 c. White Chocolate Chips (1 bag)
  1. Preheat your oven to 325 degrees. Grease your cookie sheets.
  2. Sift the flour, baking soda, and salt together and set aside.
  3. In a mixing bowl, cream the sugars and butter together. Add in the egg whites, vanilla, and applesauce and combine well.
  4. Add the sifted flour mixture slowly to the sugar mixture until just combined.
  5. With a spoon, stir in the white chocolate chips.
  6. Drop 1/8 cup or so of the dough around 2 inches apart on baking sheet.
  7. Bake for about 13 minutes or until they have begun to brown around the edges.
  8. Cool on wire rack.

The timing for these has been 13 minutes for me each and every time. Your oven may be different so I would watch to see how done they are around 12 minutes and add more time if needed.

The last time I made these, I counted them and was going to make a point to know how many servings this recipe makes. Of course my crazy brain forgot to write it down and now I have no idea. It’s a lot though! Maybe 2 dozen or so.

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Banana Nut Bread Cookies

So I completely understand if you look at the title of this recipe and think, what in the world? How can a recipe be both bread and cookies at the same time? Well it’s simple really. You take the best flavors and tastes from a popular bread and bake it into a cookie leaving the cookie every so slightly bread-ish, but in bite-size form. It’s a tremendous feat. Creating the impossible.

You can be a kitchen super-hero just by making these cookies!

No really, your kids will love them. And hubby too. Mine won’t get out of the kitchen eating them. But I’m not going to scold him for it because I can’t get away from them either. I think I’ve already eaten about 6 myself.

I got this recipe from this eCookbook at Amazon called Keep the Cookie Jar Full, but I made some changes to it to accommodate what I had on hand. These turned out fantastic!

Just the right mixture of bananas, oats, and walnuts make these ultra soft and mimic the flavors of banana nut bread perfectly. Great idea for bringing along to a get together!

I can’t believe that tomorrow is July 4th already. I feel like I’m still waiting on Easter or something. Sheesh I’m behind! I’m just praying that all of these fireworks don’t set off fires all over town. Scary stuff with how dry it’s been.

I digress….

Try these cookies! You won’t be sorry.

Banana Nut Bread Cookies
Recipe Type: Dessert, Cookies
Author: Homemade Cookie Recipes eCookbook on Amazon
As tasty as a fresh loaf of banana nut bread, these cookies are the perfect alternative.
  • 1 and 1/2 c. All-Purpose Flour
  • 1/2 Tsp Baking Soda
  • 1 c. Sugar
  • 1/8 Tsp Nutmeg
  • 1/2 Tsp Cinnamon
  • 3/4 c. Butter
  • 1 Egg, Beaten
  • 1 Tsp Salt
  • 2 Very Ripe Bananas, Mashed
  • 1 and 3/4 c. Oats
  • 1/2 c. Chopped Walnuts
  1. Preheat the oven to 400 degrees.
  2. In a large bowl, sift together the flour, baking soda, sugar, nutmeg, salt, and cinnamon. Add in the butter and combine until most of the lumps are gone.
  3. Add the egg and bananas and combine well. Fold in the oats and walnuts and mix well.
  4. Drop dough by the teaspoonful on an ungreased cookie sheet. About 2 inches apart.
  5. Bake for 10-12 minutes or until the edges start to brown.
  6. When done, immediately remove from pan and place on wire rack to cool.

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Sugar Cookie Ice Cream Bowls

I was busy making up cookies for Addie’s 5th birthday last week. Which by the way, I am still in shock that I have a 5 year-old. Doesn’t seem possible that she is already that big. I’m going to try to get over it and not have a mini meltdown. Instead, I’ll just eat a SUGAR COOKIE BOWL full of ice cream! I got the idea from this picture. Pretty self explanatory.

Yeah, it’s quite an epiphany. Eating ice cream out of a cookie? I’m totally down with that. I think the only thing better than that would be eating ice cream out of a brownie. Hmmm, I’m getting ideas….

It’s best to have a good batch of sugar cookie dough to use. I found the BEST recipe last week and it worked like a charm. You simply lay the dough over the muffin tin cups and bake as usual.

You can also cut the dough using the top of a glass to get a perfect circle. Or you can just wing it like I did. I even had to patch a few up. It didn’t matter though because they still baked up fine.

Tah dah! Oh yeah, it’s a bowl that’s a sugar cookie. Incredible isn’t it? This is where you place your ice cream…

Or even fruit if you’re being good….

Sugar Cookie recipe courtesy of Spark People.

Sugar Cookie Ice Cream Bowls

Sugar Cookie Ice Cream Bowls

Eat your ice cream out of a sugar cookie!


  • 1 1/2 cups - granulated sugar
  • 2/3 cup - butter (or shortening - half of each is recommended)
  • 2 whole eggs
  • 2 Tbsp - 2% milk
  • 1 tsp. - vanilla extract
  • 3 1/4 cups - white flour
  • 2 1/2 tsp - baking powder
  • 1/2 tsp - salt


  1. Cream butter and sugar together in a large bowl. Add eggs, extract, and milk and mix well.
  2. Mix dry ingredients with a wire wisk in a medium bowl. Add dry ingredients to wet ingredients in large bowl. Mix until combined well.
  3. With hands, shape dough into a ball. Wrap with plastic wrap and refrigerate for 2-3 hours.
  4. Meanwhile, preheat oven to 400 degrees F.
  5. Lightly grease muffin tins. Roll half or 1/3 of the dough at a time on a floured surface. Keep the rest in the fridge.
  6. Roll dough to 1/8-1/4 inch thick.
  7. Flour a glass or cup and cut shapes. Re-roll trimmings and reshape. Place over muffin tin wells making sure to cover the whole thing with no holes.
  8. Bake for 8 min or until light brown.


You are free to use whatever sugar cookies your prefer, even store bought. I just found this recipe to be really great to molding and rolling.

It's not a bad idea to make your dough the night before and roll it out in the morning. The colder it is, the easier it is to work with.

This works with chocolate chip cookie dough too!

This recipe makes a LOT of dough (like 72 cookies depending on your size) so if you only plan on making a few, half this recipe.


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