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Ooey Gooey Stuffed Cookies
Use store bought cookie dough: the flat packages work best.
Preheat oven to 350°F/175°C.
Set of 2
For fillings use anything your heart desires;
mini chocolate bars, toffee pieces, caramels, dark chocolate, white
chocolate, peanut butter and jelly, chopped mints or crushed cookies.
The options are endless and we’re sure you’ll find your favorites!
1) Knead the cookie dough by hand into a ball.
2) Form dough into 1" balls and place on a cookie sheet about 3" apart.
3) Flour tool frequently between uses. First use tamper end of tool to
form indentation in cookie .
Recipes will work with either the large or the small press and seal.
Cook times are based on the larger press.
When using the smaller press cut the ingredients inside your stuffed
treat by half (use teaspoon instead of tablespoon).
Also, cut the cooking time in half and remember the
yield will be different.
4) Place your choice of filling.
These can be used with store bought cookie dough, pizza dough, pasta,
biscuit and bread dough, mashed potatoes and ground beef,
risotto and rice.
Once you try the cake mix cookie dough recipes we are sure your
imagination will come up with even more variations and combinations.
Have Fun!
5) Form second piece of dough into 1" ball that is slightly flattened and
place over filling.
6) Flour round, cup section of the tool and use to push down and seal
the second layer of dough into the first. Tapping side down onto
surface helps release the dome shaped cookies. Remove outside
excess dough.
7) Bake for 25 Minutes in oven at 350°F/175°C.
Red Velvet Surprise
Spumoni Stuffed Cake
Preheat oven to 325°F/165°C.
Preheat oven to 325°F/165°C.
1-15.25 oz. Chocolate Cake Mix
3.4 oz. Brownie Mix
2 eggs
1/4 Cup Melted Butter
This is a delicate cookie to make for a special someone loaded inside
with toffee, chocolate or marshmallow.
1-15.25 oz. White Cake Mix
1-3.4 oz. Chocolate Instant Pudding
2 Eggs
1/4 C Melted butter or melted vegetable shortening
Heath Miniature Candy Bars or large marshmallows
1) Thoroughly combine cake mix & pudding in bowl.
2) Add eggs and melted butter or shortening. Stir until thoroughly
mixed and then knead by hand.
3) Form dough into 1" balls and place on a cookie sheet about 3" apart.
4) Flour tool between presses for easier release.
5) Form indentation in cookie using tamper end of tool.
6) Place Heath mini bar in the indentation.
7) Form second piece of dough into 1" ball, slightly flattened, and place
over candy bar.
8) Use cup end of tool to seal and form second layer of dough. Tapping
the side down onto surface helps release the cookies.
9) Bake for 25 minutes.
10) When cookies have cooled, drizzle with caramel sauce or ice with
fluffy white icing and sprinkles.
Just like the cake and ice cream this is a winning combination in any
form. Note: The recipe below is double the yield of the others.
1-15.25 oz. White Cake Mix
1-3.4 oz. Pistachio Instant Pudding
2 eggs
1/4 Cup Melted Butter
Cherry ice cream topping or pie filling.
1) Use two separate bowls. Ccombine chocolate cake mix & brownie mix
in one. This will be your bottom layer. In the other bowl combine the
white cake mix and pistachio pudding. This is for your top layer.
2) Add eggs and melted butter or shortening. Stir until thoroughly
mixed and then knead by hand.
3) Form chocolate dough into 1" balls and place on a cookie sheet
about 3" apart.
4) Flour tool between presses for easier release.
5) Form indentation in cookie using tool.
6) Fill with about 1 Tbsp. of cherry pie filling.
7) Form second piece of white/pistachio dough into 1" ball that is
slightly flattened and place over cherry filling.
8) Use tool to seal and form second layer of dough.
9) Bake for 25 minutes in a 325 degree oven.
10) When cookies have cooled, drizzle with cherry syrup or sauce.
Top with whipped cream and marachino cherries.
Orange Goddess
Citrus flavors and dark chocolate will give your taste buds just
what they have been asking for.
Preheat oven to 325°F/165°C.
1-15.25 oz. Orangesicle Cake Mix
3 oz. Box Lemon Flavored Jell-o
2 Eggs
1/4 C Melted Butter or melted Vegetable Shortening
Dark Chocolate Bars
1) Thoroughly combine cake mix & Jell-o in bowl.
2) Add eggs and melted butter or shortening. Stir until thoroughly
mixed and then knead by hand.
3) Form dough into 1" balls and place on a cookie sheet about 3" apart
4) Flour tool between presses for easier release.
5) Form indentation in cookie using the tamper end of the tool.
6) Place two dark chocolate bars in the indentation.
7) Form second piece of dough into 1" ball that is slightly flattened and
place over candy bar.
8) Use cup end of tool to seal and form second layer of dough.
9) Bake for 25 minutes in a 325° oven.
Drizzle with orange marmalade, chocolate shavings or spread chocolate
icing over the top and serve!
Coconut Dream
If you are a coconut lover this may be your all time favorite cookie!
Preheat oven to 325°F/165°C.
1-15.25 oz. Coconut Cake Mix
1-3.4 oz. Coconut Cream Instant Pudding
2 Eggs
1/4 Cup Melted Butter or Melted Vegetable Shortening
3/4 C Shredded Coconut
Mounds or Almond Joy Mini Bars
1) Thoroughly combine cake mix & pudding in bowl.
2) Add eggs and melted butter or shortening. Stir until thoroughly
mixed and then knead by hand.
3) Mix in 90% of shredded coconut.
4) Form dough into 1" balls and place on a cookie sheet about 3" apart.
5) Flour tool between presses for easier release.
6) Form indentation in cookie using the tamper end of the tool.
7) Place one Mounds or Almond Joy bar in the indentation.
8) Form second piece of dough into 1" ball that is slightly flattened
and place over candy bar.
9) Use cup end of tool to seal and form second layer of dough.
10) Bake for 25 Minutes in a 325 degree oven.
After cookie has cooled, ice with butter cream and sprinkle
with remaining coconut.
Papa Rellenas (Stuffed Mashed Potatoes)
A traditional dish made easily!
Potato Balls:
4-5 medium potatoes, mashed.
Add 1 Tbsp. cornstarch and 1 egg and mix until firm and dry.
Keep cool in fridge until ready to use.
For Filling:
1 lb of ground beef
1 Tbsp. olive oil
1/2 white onion, diced
2 Roma tomatoes, diced
1 scallion, diced
2 cloves garlic, diced
1-2 tsp. cumin
1-2 tsp. sweet basil
salt and pepper to taste
Optional for heat: 1 chopped pepper, 1 tsp. chilli powder
Add ground beef to pan and cook until browned. Drain and then add the
diced vegetables and spices. Simmer on medium low heat for about
20 minutes.
Assemble potato balls:
1) Coat hands and treat maker with cornstarch to avoid the potato
sticking. Dip tool in cornstartch in between presses for easier release.
4) Form mashed potato into 1" balls.
5) Press into one potato ball with the tamper end of tool.
6) Place 1 Tbsp. of filling in the indent.
7) Slightly flatten a second potato ball and place over the filling.
8) Use cup end of tool to seal and press potato closed.
9) Round them off slightly by hand and line them up ready for coating
and then frying.
Batter and fry:
For batter you will first dredge your potato ball through the wet
then the dry ingredients.
Wet: Mix two eggs with splash of water.
Dry: Use bread crumbs and flour mixed together.
Vegetable oil for frying
Heat up your deep fryer or pan of oil. You will need enough oil in the pan
to cover the potato rolls half way.
Roll the potato balls through the wet then dry ingredients. So they are
coated with both the egg wash and the bread mix.
Use a skimmer or slotted spoon to place into hot oil. Fry one at a time
until golden brown.
Stuffed Breakfast Biscuits
Make ahead of time and take on the go!
Heat oven to 350°F/175°C.
Store bought biscuit dough
1/2 lb bacon, cooked, cut into 1” pieces
4 Eggs, scrambled
1 Egg and dash of milk for egg wash.
1) Form dough into 1" balls and place on a cookie sheet about 3" apart.
2) Flour tool between presses for easier release.
3) Form indentation in dough using tamper end of tool.
4) Place piece of bacon and about 1 Tbsp. of egg into indent.
5) Form second piece of dough into 1" ball that is slightly flattened
and place over bacon and egg.
6) Use tool to seal and form second layer of dough.
7) Brush tops with egg wash.
8) Bake for approximately 25-30 minutes.
Mini Hand Pizzas
Heat oven to 350°F/175°C.
Use store bought pizza dough
Or your own pizza dough recipe.
1/4 lb of pepperoni, chopped
or purchase the mini pepperoni pieces.
1/2 lb cheddar or mozzarella cheese, grated
1/2 C pizza sauce
1 egg and splash of water mixed together for egg wash.
1) Form dough into 1" balls and place on a cookie sheet about 3" apart.
2) Flour tool between presses for easier release.
3) Form indentation in dough using the tamper end of tool.
4) Place a few pepperoni pieces, 1Tbsp of cheese, 1 tsp. pizza sauce
into the indent. Brush egg wash around the edges to help seal.
5) Form second piece of dough into 1" ball that is slightly flattened and
place over pizza ingredients.
6) Use tool to seal and form second layer of dough.
7) Bake for approximately 15-20 minutes.
8) For the last 5 minutes of baking place additional cheese,
cheddar or mozzarella on top of the pizzas.