Cookie Recipe for Dunking Contest

September 26, 2014 by Jenny Melrose
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Riley clearly loves her sweets so when I told her that we were going to have a little contest when she got home from school for her first day she was thrilled. Riley loves anything where she’s competing and I’m pretty sure that she gets that from me {wink, wink}. She wouldn’t let me leave it at that though. She had to know how the contest would work so I mentioned that it consisted of a a new cookie recipe that I wanted her to try out and she was good to go. Little did she know I was leaving off the best part that it was a cookie dunking contest.

Cookie Recipe for Dunking Contest

The reason for the cookie dunking contest was simple. See, Riley doesn’t like to drink milk. I struggle to get her to drink milk so I was excited to get her to try Silk Vanilla Almondmilk without even realizing what was up my sleeve. Riley loved the idea of cookie sticks and was clearly all about getting in as many bites as possible so that meant quite a bit of dunking.

The best part was that after she was done with the cookie stick, she actually asked if it was alright if she had some milk. She quickly chose Silk Almondmilk as the glass that she wanted. It was the perfect way to convert her from a milk hater to a Silk Lover and it was all about the taste!

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This cookie recipe was the perfect pairing for a cookie dunking contest and it is super simple! I used Reese’s Pieces because Halloween is just around the corner, but any type of candy would work. I’d probably try out little pieces of Reese’s or Snickers bites mixed in.

1 1/2 cups flour

1/2 tsp baking soda

1/4 tsp salt

1/2 cup oil

1/4 cup sugar

1/2 cup packed brown sugar

1 egg

1 tsp pure vanilla extract

1 cup Reeses pieces

Preheat the oven at 375.

Combine the flour, baking soda and salt in a bowl.

Mix in the oil, sugar, brown sugar, egg and vanilla extract.

Finally add in the Reese’s pieces and combine into the batter with a spoon.

Combine the batter into a large bowl with your hands and roll out onto a cookie sheet. The dough should be in the shape of a long rectangle so that the cookies can be cut into strips at the end.

Bake the cookies at 375 for up to 11 minutes so that they are crispy, but not overcooked.

Slice the cookies into strips after two minutes out of the oven.

Our recipe was inspired by Words & Cake.

This conversation is sponsored by Silk. The opinions and text are all mine.

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The Melrose Family