Cookie Rebel

Cookie 1/2 C butter, softened 1/3 C dark brown sugar 1/3 C sugar 1 egg 3 TBS unsweetened cocoa powder (Hershey!) 1 tsp vanilla 1/4 tsp salt 1/2 tsp baking powder 1 cup Reese's peanut butter cups, coarsely cohpped Peanut Butter Icing Cookie  Preheat oven to 350.  Line cookie sheet with parchment paper. In a large mixing bowl, mix the butter, brown sugar, and sugar on medium/high speed for about 3 minutes, or until fluffy.  Add in egg, vanilla, and cocoa powder.  Mix until combined.  Add in dry ingredients and mix until combined.  Stir in Reeses cups.   Bake at 350 for 15-17 minutes. When done baking remove from oven and allow to cool and baking sheet for a few minutes, then move to cooling rack.   After completely cooled, ice the cookie. Frosting

 Delicious! 3 C Powdered sugar 1/2 C Butter, softened 2 tsp Vanilla 2-3 TBS Heavy cream 1 C Pecans or Walnuts, chopped In a large mixer, blend together the butter and 1 cup of the powdered sugar.  Once well blended, alternatively add in the remaining powdered sugar, vanilla, and milk until mixed well and to the desired consistency.  Add nuts and stir by hand until mixed evenly.  

 Giant chocolate chip cookie with an edible cookie dough frosting. Made without ingredients containing gluten.  While I try to be careful about cross contamination, this product was not made in an exclusively gluten free kitchen.

  Soft lemon cookie with a tart lemon icing.   Made without ingredients containing gluten.  While I try to be careful about cross contamination, this product was not made in an exclusively gluten free kitchen.

    This rich chocolate cookie is covered with a white chocolate buttercream frosting.   For purchase in the Dallas, TX area.  Message me on Instagram or Facebook to set up your order.   Made without ingredients containing gluten.  While I try to be careful about cross contamination, this product was not made in an exclusively gluten free kitchen.