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    Strawberry Milkshake Cookies


    Strawberry Milkshake Cookies
    • 1 Cup – Butter (Softened)
    • 1½ Cups – White Sugar
    • 2– Eggs
    • 2 Cups – Fresh Strawberries (Chopped)
    • ½ Cup – Water
    • 2-3 Drops – Red Food Coloring
    • 2 Cups – White Chocolate Chips
    • 3 ¼ Cups – All Purpose Flour
    • ½ Tsp. - Salt
    • 2 Tsp. – Vanilla Extract
    • 1 Tsp. Baking Powder


    1. Pour water and chopped strawberries into a small pot and place onto stove over high heat.
    2. Bring to a boil, then reduce heat to medium and simmer for 15-20 minutes, or until most of the liquid has evaporated and strawberries have softened. Remove from heat and place into fridge to cool down. Once cool, place mixture into a food processor or blender and puree until smooth and no lumps remain.
    3. In a large mixing bowl, cream together butter, sugar, salt, vanilla extract, food coloring and strawberry puree until light and fluffy. Whisk in eggs, one at a time, until fully incorporated, and then using a wooden spoon, gently stir in chocolate chips, flour and baking powder. Once fully combined, roll cookie dough into small balls and place onto a parchment lined baking sheet, making sure to leave at least 1 inch of space between cookies.
    4. Gently press down on each cookie dough ball to flatten slightly then place into oven set to 325̊ F for 15-20 minutes for a softer cookie, or 20-25 minutes for a crispier cookie.
    5. Remove from oven and let cool for 5-10 minutes before transferring to a cooling rack.

    Yield: 2 dozen cookies.