Ingredients:
1 cup all purpose flour
1 tsp baking soda
1/4 tsp salt
1 stick (1/2 cup) unsalted butter, room temperature
1/2 cup creamy peanut butter
1/2 cup sugar
1/3 cup light brown sugar
1 tsp pure vanilla extract
1 egg
1/2 cup old fashioned oats
1 cup semisweet chocolate chips ( I used 1/2 cup mini, 1/2 cup regular)
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large stand mixer bowl, cream together the butter, peanut butter, sugar, and brown sugar until light and fluffy, about 3 minutes. Add the vanilla extract and egg and beat to combine. Add the flour and mix just until combined. Add the oats and chocolate chips and mix until distributed evenly.
Use a 2 oz. cookie scoop and drop dough about 2 inches apart. Makes about 22 cookies. Bake for 10 minutes, or until edges are slightly golden brown. Let cool completely on baking sheets. Store leftovers in an airtight container at room temperature. Enjoy!
Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
Whoopie Pies ~ 3 Ways
Cookie Ingredients:
1 - 18.25 oz. box Chocolate Fudge cake mix
3 eggs
1 cup water
1/2 cup canola oil
Preheat oven to 325 degrees. In a large stand mixer bowl, beat together all cookie ingredients for 3 minutes, or until batter is fluffy. Fill the Whoopie Pie pan 2/3 of the way full. Bake for 8 minutes, or until it springs back to the touch. Let cool in pan for 3 minutes, then flip them out onto wire rack to cool completely.
Note: If making mini cupcakes, bake for 10 minutes.
Marshmallow Buttercream Filling:
6 T unsalted butter, softened
1 1/2 cups powdered sugar, sifted
dash salt
1 - 7 oz. jar Marshmallow Creme
1 tsp pure vanilla extract
food coloring (optional)
In a large stand mixer bowl, beat together the butter and powdered sugar until light and fluffy. Add the salt, Marshmallow creme, vanilla extract, and food coloring (if using). Beat for another minute until combined.
To assemble regular Whoopie Pies, spread or pipe some of the filling on a cookie and place another cookie on top. If using cupcakes, cut them in half and spread some filling in the middle. If making open faced, cut up a cookie as garnish. Enjoy!
1 - 18.25 oz. box Chocolate Fudge cake mix
3 eggs
1 cup water
1/2 cup canola oil
Preheat oven to 325 degrees. In a large stand mixer bowl, beat together all cookie ingredients for 3 minutes, or until batter is fluffy. Fill the Whoopie Pie pan 2/3 of the way full. Bake for 8 minutes, or until it springs back to the touch. Let cool in pan for 3 minutes, then flip them out onto wire rack to cool completely.
Note: If making mini cupcakes, bake for 10 minutes.
Marshmallow Buttercream Filling:
6 T unsalted butter, softened
1 1/2 cups powdered sugar, sifted
dash salt
1 - 7 oz. jar Marshmallow Creme
1 tsp pure vanilla extract
food coloring (optional)
In a large stand mixer bowl, beat together the butter and powdered sugar until light and fluffy. Add the salt, Marshmallow creme, vanilla extract, and food coloring (if using). Beat for another minute until combined.
To assemble regular Whoopie Pies, spread or pipe some of the filling on a cookie and place another cookie on top. If using cupcakes, cut them in half and spread some filling in the middle. If making open faced, cut up a cookie as garnish. Enjoy!
Oreo Stuffed Chocolate Chip Cookies
Ingredients:
1 1/2 sticks unsalted butter, melted and cooled to room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 egg
1 egg yolk
2 tsp vanilla extract
2 cups + 2 T all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups Ghirardelli semisweet chocolate chips
20 Oreo Cookies (for stuffing)
Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
Melt the butter and set aside to cool to room temperature. In a large bowl, whisk together the flour, baking soda and salt. Set aside. Add cooled butter to large stand mixer. Add the brown sugar and granulated sugar and cream until smooth. Add the eggs and vanilla and beat until combined, scraping down the sides as needed. Reduce the mixer to low and slowly add the flour mixture, and mix just until combined. Turn the mixer off and stir in the chocolate chips.
Use a 2 oz. cookie scoop to get large ball of dough, or get about 2 T and roll into a ball. Press your thumb in the middle of the dough ball and put an Oreo cookie in the indention. Wrap the cookie dough around Oreo cookie and seal edges. Place dough 2 inches apart on prepared baking sheets.
Bake for 18-22 minutes, or until edges are lightly brown and centers are still soft and puffy. Let cookies cool on baking sheets for 10 minutes. Remove to a wire rack to cool completely or serve warm. Enjoy!
1 1/2 sticks unsalted butter, melted and cooled to room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 egg
1 egg yolk
2 tsp vanilla extract
2 cups + 2 T all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups Ghirardelli semisweet chocolate chips
20 Oreo Cookies (for stuffing)
Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
Melt the butter and set aside to cool to room temperature. In a large bowl, whisk together the flour, baking soda and salt. Set aside. Add cooled butter to large stand mixer. Add the brown sugar and granulated sugar and cream until smooth. Add the eggs and vanilla and beat until combined, scraping down the sides as needed. Reduce the mixer to low and slowly add the flour mixture, and mix just until combined. Turn the mixer off and stir in the chocolate chips.
Use a 2 oz. cookie scoop to get large ball of dough, or get about 2 T and roll into a ball. Press your thumb in the middle of the dough ball and put an Oreo cookie in the indention. Wrap the cookie dough around Oreo cookie and seal edges. Place dough 2 inches apart on prepared baking sheets.
Bake for 18-22 minutes, or until edges are lightly brown and centers are still soft and puffy. Let cookies cool on baking sheets for 10 minutes. Remove to a wire rack to cool completely or serve warm. Enjoy!
Fudge Cookies with Peanut Butter Filling
Cookie Ingredients:
1 Box Pillsbury Devils Food cake mix
1/2 cup vegetable oil
2 eggs
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper, or spray with non-stick cooking spray.
In a large bowl, add all ingredients and stir until well blended. Form walnut size balls and place on cookie sheets. (Makes about 25 cookies)
Bake for 8 minutes, remove from oven and let sit on cookie sheets for another 5 minutes. Transfer cookies to wire rack to cool completely.
Peanut Butter Filling:
1/4 cup unsalted butter, room temperature
1/2 cup creamy peanut butter
1 tsp pure vanilla extract
1 cup powdered sugar
1-2 T milk, as needed
In a large stand mixer, beat butter and peanut butter until combined. Add the vanilla extract and powdered sugar. Mix and slowly add milk as needed. Mix for 3 minutes.
When the cookies have cooled, you can add the peanut butter filling. Roll 1 T peanut butter filling mixture into a ball and place on smooth side of cookie. Place another cookie on top and press lightly to sandwich. Continue and assemble all cookies. Enjoy!
1 Box Pillsbury Devils Food cake mix
1/2 cup vegetable oil
2 eggs
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper, or spray with non-stick cooking spray.
In a large bowl, add all ingredients and stir until well blended. Form walnut size balls and place on cookie sheets. (Makes about 25 cookies)
Bake for 8 minutes, remove from oven and let sit on cookie sheets for another 5 minutes. Transfer cookies to wire rack to cool completely.
Peanut Butter Filling:
1/4 cup unsalted butter, room temperature
1/2 cup creamy peanut butter
1 tsp pure vanilla extract
1 cup powdered sugar
1-2 T milk, as needed
In a large stand mixer, beat butter and peanut butter until combined. Add the vanilla extract and powdered sugar. Mix and slowly add milk as needed. Mix for 3 minutes.
When the cookies have cooled, you can add the peanut butter filling. Roll 1 T peanut butter filling mixture into a ball and place on smooth side of cookie. Place another cookie on top and press lightly to sandwich. Continue and assemble all cookies. Enjoy!
Thick and Chewy Chocolate Chip Cookies
Ingredients:
1 1/2 sticks unsalted butter, melted and cooled to room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 egg
1 egg yolk
2 tsp vanilla extract
2 cups + 2 T all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups Ghirardelli semisweet chocolate chips
1/2 cup Ghirardelli milk chocolate chips
Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
Melt the butter and set aside to cool to room temperature.
In a large bowl, whisk together the flour, baking soda and salt. Set aside.
Add cooled butter to large stand mixer. Add the brown sugar and granulated sugar and cream until smooth. Add the eggs and vanilla and beat until combined, scraping down the sides as needed. Reduce the mixer to low and slowly add the flour mixture, and mix just until combined. Turn the mixer off and stir in the chocolate chips.
Use a 2 oz. cookie scoop and place rounded dough 2 inches apart on prepared baking sheets. You can also use your hands and roll 2 T cookie dough into balls. The dough is smooth and not sticky at all.
Bake for 15-18 minutes, or until edges are lightly brown and centers are still soft and puffy. Let cookies cool on baking sheets for 10 minutes. Remove to a wire rack to cool completely or serve warm. Enjoy!
Note: This recipe made 21 large cookies. Store in an airtight container or cookie jar.
1 1/2 sticks unsalted butter, melted and cooled to room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 egg
1 egg yolk
2 tsp vanilla extract
2 cups + 2 T all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups Ghirardelli semisweet chocolate chips
1/2 cup Ghirardelli milk chocolate chips
Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
Melt the butter and set aside to cool to room temperature.
In a large bowl, whisk together the flour, baking soda and salt. Set aside.
Add cooled butter to large stand mixer. Add the brown sugar and granulated sugar and cream until smooth. Add the eggs and vanilla and beat until combined, scraping down the sides as needed. Reduce the mixer to low and slowly add the flour mixture, and mix just until combined. Turn the mixer off and stir in the chocolate chips.
Use a 2 oz. cookie scoop and place rounded dough 2 inches apart on prepared baking sheets. You can also use your hands and roll 2 T cookie dough into balls. The dough is smooth and not sticky at all.
Bake for 15-18 minutes, or until edges are lightly brown and centers are still soft and puffy. Let cookies cool on baking sheets for 10 minutes. Remove to a wire rack to cool completely or serve warm. Enjoy!
Note: This recipe made 21 large cookies. Store in an airtight container or cookie jar.
Homemade Oatmeal Cream Pies
Oatmeal Cookies:
1 cup all purpose flour
1 tsp cocoa powder
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup brown sugar
1/2 cup (1 stick) unsalted butter, melted
1 egg
1 tsp vanilla
1 cup Old Fashioned Oats
Cream Filling:
1 cup vegetable shortening
1 cup + 4 T powdered sugar
3 tsp vanilla extract
7 1/2 oz jar marshmallow cream
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. This is an important step because you will let the cookies cool on the hot baking sheets. If they are not lined with parchment paper, they will stick even on a non-stick baking sheet.
Sift together the dry ingredients in a bowl and set aside.
In a large stand mixer, cream the brown sugar, butter, egg and vanilla until smooth. Add the dry ingredients and mix until combined. Stir in the oats.
Use a tablespoon size scoop to form equal size dough balls. Allow plenty of space for them to spread. Bake for 7-9 minutes. Allow the cookies to cool on the baking sheet.
You can make the cream filling while the cookies cool. In a large stand mixer, cream the shortening, powdered sugar, and vanilla until smooth. Add the marshmallow cream and mix until well combined. Add mixture to a piping bag fitted with a large tip.
Turn half of the cookies over. On the inside of the cookie, pipe the cream filling starting on the outside edge, and pipe in a circular pattern until you reach the middle. Place another cookie on top and press slightly. Repeat for all cookies. Makes 10 oatmeal cream pies. Enjoy!
1 cup all purpose flour
1 tsp cocoa powder
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup brown sugar
1/2 cup (1 stick) unsalted butter, melted
1 egg
1 tsp vanilla
1 cup Old Fashioned Oats
Cream Filling:
1 cup vegetable shortening
1 cup + 4 T powdered sugar
3 tsp vanilla extract
7 1/2 oz jar marshmallow cream
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. This is an important step because you will let the cookies cool on the hot baking sheets. If they are not lined with parchment paper, they will stick even on a non-stick baking sheet.
Sift together the dry ingredients in a bowl and set aside.
In a large stand mixer, cream the brown sugar, butter, egg and vanilla until smooth. Add the dry ingredients and mix until combined. Stir in the oats.
Use a tablespoon size scoop to form equal size dough balls. Allow plenty of space for them to spread. Bake for 7-9 minutes. Allow the cookies to cool on the baking sheet.
You can make the cream filling while the cookies cool. In a large stand mixer, cream the shortening, powdered sugar, and vanilla until smooth. Add the marshmallow cream and mix until well combined. Add mixture to a piping bag fitted with a large tip.
Turn half of the cookies over. On the inside of the cookie, pipe the cream filling starting on the outside edge, and pipe in a circular pattern until you reach the middle. Place another cookie on top and press slightly. Repeat for all cookies. Makes 10 oatmeal cream pies. Enjoy!
Red Velvet Sandwich Cookies
Red Velvet Cookie Ingredients:
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1/4 cup sugar, reserved for rolling
1 egg
1 1/2 tsp vanilla extract
1 1/2 cups all purpose flour
2 T unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
Red gel food coloring
1 recipe cream cheese filling (recipe follows)
In a large stand mixer, beat butter and 1 cup sugar at medium speed until light and fluffy. Add egg and vanilla extract, beating until well blended.
In a separate bowl, whisk together flour, cocoa, baking soda, and salt.
Add the flour mixture to the cream mixture 1/2 cup at a time, beating well after each addition. Continue until all flour is incorporated. Add desired amount of red gel food coloring, and mix well. Remove from stand mixer, cover with plastic wrap, and refrigerate for 1 hour.
Cream Cheese Filling:
4 ounces cream cheese, softened slightly
2 T unsalted butter, softened
2 1/4 cups powdered sugar
1 tsp vanilla extract
In a large bowl, use a hand mixer to beat cream cheese and butter until just combined. Add the vanilla and powdered sugar. Beat just until all lumps disappear and mixture is nice and creamy. Do not overmix. Cover and refrigerate until ready to use.
Preheat oven to 350 degrees. Pour 1/4 cup granulated sugar into a small bowl. Use your hands to roll dough in 1 1/2 inch balls, then roll around in the sugar. Place on parchment lined baking sheets 2 inches apart. Bake for 7-9 minutes, until cookies just start to crack around the edges.
Let cool on the baking sheets for 2 minutes. Transfer cookies to a wire rack and let cool completely. Pipe or spread cream cheese filling on half of the flat side of cookies. Place another cookie on top of the filling and press lightly. Enjoy!
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1/4 cup sugar, reserved for rolling
1 egg
1 1/2 tsp vanilla extract
1 1/2 cups all purpose flour
2 T unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
Red gel food coloring
1 recipe cream cheese filling (recipe follows)
In a large stand mixer, beat butter and 1 cup sugar at medium speed until light and fluffy. Add egg and vanilla extract, beating until well blended.
In a separate bowl, whisk together flour, cocoa, baking soda, and salt.
Add the flour mixture to the cream mixture 1/2 cup at a time, beating well after each addition. Continue until all flour is incorporated. Add desired amount of red gel food coloring, and mix well. Remove from stand mixer, cover with plastic wrap, and refrigerate for 1 hour.
Cream Cheese Filling:
4 ounces cream cheese, softened slightly
2 T unsalted butter, softened
2 1/4 cups powdered sugar
1 tsp vanilla extract
In a large bowl, use a hand mixer to beat cream cheese and butter until just combined. Add the vanilla and powdered sugar. Beat just until all lumps disappear and mixture is nice and creamy. Do not overmix. Cover and refrigerate until ready to use.
Preheat oven to 350 degrees. Pour 1/4 cup granulated sugar into a small bowl. Use your hands to roll dough in 1 1/2 inch balls, then roll around in the sugar. Place on parchment lined baking sheets 2 inches apart. Bake for 7-9 minutes, until cookies just start to crack around the edges.
Let cool on the baking sheets for 2 minutes. Transfer cookies to a wire rack and let cool completely. Pipe or spread cream cheese filling on half of the flat side of cookies. Place another cookie on top of the filling and press lightly. Enjoy!
Healthier Oatmeal~Cinnamon Cookies
Ingredients:
1 1/2 cups all purpose flour
1 tsp baking soda
1 1/2 tsp cinnamon
1 cup Butter flavored Crisco shortening (1 stick)
1/4 cup Splenda Sugar Blend for Baking
3/4 cup Splenda Brown Sugar Blend for Baking
2 eggs
2 tsp vanilla
2 tsp honey
3 cups Quaker old fashioned oats (not quick cooking)
Preheat oven to 325 degrees.
In a medium bowl, stir together the flour, baking soda, and cinnamon. Set aside.
In a large stand mixer, beat together the shortening, Splenda sugar and Splenda brown sugar until creamy. Add the eggs, vanilla, and honey, beating until completely blended. Slowly add in the flour mixture and beat on low speed until well blended. Stir in oatmeal.
Spoon by very large rounded tablespoons onto non-stick baking sheets. (I ended up with 20 cookies). Bake for 13-15 minutes, or until lightly browned around the edges and just slightly set in the middle. Remove from oven and let sit on the hot baking sheets for 5 more minutes. Remove to a wire rack to cool completely. Store in an airtight container. Enjoy!
In a medium bowl, stir together the flour, baking soda, and cinnamon. Set aside.
In a large stand mixer, beat together the shortening, Splenda sugar and Splenda brown sugar until creamy. Add the eggs, vanilla, and honey, beating until completely blended. Slowly add in the flour mixture and beat on low speed until well blended. Stir in oatmeal.
Spoon by very large rounded tablespoons onto non-stick baking sheets. (I ended up with 20 cookies). Bake for 13-15 minutes, or until lightly browned around the edges and just slightly set in the middle. Remove from oven and let sit on the hot baking sheets for 5 more minutes. Remove to a wire rack to cool completely. Store in an airtight container. Enjoy!
Valentine Chocolate Chip Cookies with Peanut Butter Frosting
Make a batch of your favorite Chocolate Chip Cookies, but make sure they are big enough to fit your cookie cutters after being baked. Cut the cooled cookies using your Valentine cookie cutters or a sharp knife. Top with some homemade Peanut Butter Frosting, then decorate with heart shaped Butterfinger candy or Valentine sprinkles. Oh so good!
Double Chocolate Chip Cookies
1 1/2 C butter, softened
1 1/2 C sugar
1 1/2 C brown sugar
4 eggs
2 t vanilla
5 cups all purpose flour
1/2 t salt
2 t baking soda
1 t baking powder
1 bag Ghirardelli milk chocolate chips
1 bag Ghirardelli semi sweet chocolate chips
Preheat oven to 350 degrees. You will need 2 non-stick cookie sheets.
With a mixer, cream together butter, sugar, brown sugar, eggs and vanilla until well incorporated.
In a separate bowl, add the flour, salt, baking soda, and baking powder. Stir to combine.
Add the dry ingredients to the creamed ingredients and mix until all the flour is incorporated.
Add the chocolate chips and stir with a wooden spoon.
Put about 2 Tablespoons in your hands and roll into balls. Place on non-stick cookie sheet.
Bake for about 10 minutes. Do not over bake. You'll want to take the cookies out of the oven when they start to crack, then let them stay on the hot cookie sheet to continue cooking for about 5 minutes. Remove to a wire rack to cool, then store in an airtight container.
Peanut Butter Frosting:
1/2 cup unsalted butter, softened
1 cup creamy peanut butter
2 tsp vanilla extract
2 cups powdered sugar
3 T milk, as needed
In a large stand mixer, beat butter and peanut butter until combined. Add the vanilla and powdered sugar. Mix and add milk as needed. Mix for 3-5 minutes until thick and fluffy. Transfer to a piping bag with large tip. Pipe onto cookies and decorate with Valentine candy or sprinkles
Enjoy!
Double Chocolate Chip Cookies
Ingredients:
1 1/2 C butter, softened
1 1/2 C sugar
1 1/2 C brown sugar
4 eggs
2 t vanilla
5 cups all purpose flour
1/2 t salt
2 t baking soda
1 t baking powder
1 bag Ghirardelli milk chocolate chips
1 bag Ghirardelli semi sweet chocolate chips
Preheat oven to 350 degrees. You will need 2 non-stick cookie sheets.
With a mixer, cream together butter, sugar, brown sugar, eggs and vanilla until well incorporated.
In a separate bowl, add the flour, salt, baking soda, and baking powder. Stir to combine.
Add the dry ingredients to the creamed ingredients and mix until all the flour is incorporated.
Add the chocolate chips and stir with a wooden spoon.
Put about 2 Tablespoons in your hands and roll into balls. Place on non-stick cookie sheet.
Bake for about 10 minutes. Do not over bake. You'll want to take the cookies out of the oven when they start to crack, then let them stay on the hot cookie sheet to continue cooking for about 5 minutes. Remove to a wire rack to cool, then store in an airtight container.
Peanut Butter Frosting:
1/2 cup unsalted butter, softened
1 cup creamy peanut butter
2 tsp vanilla extract
2 cups powdered sugar
3 T milk, as needed
In a large stand mixer, beat butter and peanut butter until combined. Add the vanilla and powdered sugar. Mix and add milk as needed. Mix for 3-5 minutes until thick and fluffy. Transfer to a piping bag with large tip. Pipe onto cookies and decorate with Valentine candy or sprinkles
Enjoy!
Valentine Chewy Sugar Cookies
Ingredients:
3/4 cup plus 2 T granulated sugar
1/2 cup unsalted butter (1 stick), softened but not melting soft
2 T butter flavored shortening
1/4 tsp salt
1 large egg
1 T light corn syrup
1 tsp vanilla extract
1 tsp almond extract
2 cups plus 2 T all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
sugar, or colored sanding sugar for rolling (if using)
Preheat oven to 350 degrees. Line two baking sheets with parchment paper, or use non-stick cookie sheets.
In a large stand mixer bowl, cream together the sugar, butter, shortening and salt until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg, corn syrup, vanilla extract, and almond extract and beat for 1 minute.
In a bowl, whisk together the flour, baking powder, and baking soda. Add to the wet ingredients and mix just to combine, scraping down sides as needed.
Roll the dough into walnut size balls. Roll in sugar or colored sanding sugar (if using). Arrange on a baking sheet one inch apart. Bake for 11-13 minutes, or until the edges are golden brown and the tops are slightly cracked but not completely set. Let the cookies cool on the hot cookie sheet for 3 minutes, then remove to a wire rack to cool completely.
Almond Icing
1 cup powdered sugar
1/2 tsp almond extract
milk
In a small bowl, add the powdered sugar and almond extract. Stir in just enough milk to get the right consistency for drizzling. Put icing in a plastic sandwich bag and snip a small corner of the bag. Drizzle over top of the cooled cookies and decorate with sprinkles, jimmies, or candies. Enjoy!
3/4 cup plus 2 T granulated sugar
1/2 cup unsalted butter (1 stick), softened but not melting soft
2 T butter flavored shortening
1/4 tsp salt
1 large egg
1 T light corn syrup
1 tsp vanilla extract
1 tsp almond extract
2 cups plus 2 T all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
sugar, or colored sanding sugar for rolling (if using)
Preheat oven to 350 degrees. Line two baking sheets with parchment paper, or use non-stick cookie sheets.
In a large stand mixer bowl, cream together the sugar, butter, shortening and salt until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg, corn syrup, vanilla extract, and almond extract and beat for 1 minute.
In a bowl, whisk together the flour, baking powder, and baking soda. Add to the wet ingredients and mix just to combine, scraping down sides as needed.
Roll the dough into walnut size balls. Roll in sugar or colored sanding sugar (if using). Arrange on a baking sheet one inch apart. Bake for 11-13 minutes, or until the edges are golden brown and the tops are slightly cracked but not completely set. Let the cookies cool on the hot cookie sheet for 3 minutes, then remove to a wire rack to cool completely.
Almond Icing
1 cup powdered sugar
1/2 tsp almond extract
milk
In a small bowl, add the powdered sugar and almond extract. Stir in just enough milk to get the right consistency for drizzling. Put icing in a plastic sandwich bag and snip a small corner of the bag. Drizzle over top of the cooled cookies and decorate with sprinkles, jimmies, or candies. Enjoy!
Chocolate Peanut Butter Swirl Mini Cheesecakes
Ingredients:
10 Peanut Butter Patties, whole
8 oz cream cheese, room temperature ( I used 1/3 less fat)
1/4 cup granulated sugar
1/2 tsp vanilla extract
3 oz semi-sweet chocolate baking squares (3 squares), melted and cooled
1 egg
1/2 cup creamy peanut butter (I used Jif reduced fat)
Garnish:
Melted semi-sweet chocolate
4 Peanut Butter Patties, quartered (you will have 2 quarters left over to snack on!)
Preheat oven to 325 degrees. Line a regular size cupcake/muffin tin with paper liners. Place a Peanut Butter Patty in the bottom of each liner.
In a large stand mixer, beat together the cream cheese, sugar, and vanilla extract until sugar is smooth. Melt the chocolate and let cool for a few minutes. Turn the mixer on low and slowly add in the melted chocolate. Add the egg and mix just until blended. Use an ice cream scoop to fill each cookie coated liner 2/3 full.
Microwave the peanut butter for 20 seconds and stir. Place about a teaspoon of peanut butter in the middle of each chocolate cheesecake and use a toothpick to swirl. Bake for 18-20 minutes, or just until set around the edges. Remove from the oven and let cool in the pan to room temperature. Refrigerate for 4 hours.
When ready to eat, drizzle some melted chocolate over top and garnish with a quartered Peanut Butter Patty cookie. Enjoy!
Coconut Macaroons with Chocolate Drizzle
Ingredients:
14 oz sweetened shredded coconut
14 oz sweetened condensed milk
1 tsp vanilla extract
2 egg whites, at room temperature
1/4 tsp kosher salt
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
In a large bowl, add the coconut, sweetened condensed milk, and vanilla extract. Stir well to combine.
Using either a stand mixer or hand mixer, beat the egg whites and salt until a stiff peak forms.
Carefully fold egg whites into coconut mixture. Drop by rounded tablespoonfuls onto prepared baking sheet. Immediately bake for 25-30 minutes, until golden brown. Remove from oven and let cool on baking sheet for 5 minutes. Place on wire rack to cool completely. Drizzle some melted semi-sweet chocolate over top. Enjoy!
14 oz sweetened shredded coconut
14 oz sweetened condensed milk
1 tsp vanilla extract
2 egg whites, at room temperature
1/4 tsp kosher salt
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
In a large bowl, add the coconut, sweetened condensed milk, and vanilla extract. Stir well to combine.
Using either a stand mixer or hand mixer, beat the egg whites and salt until a stiff peak forms.
Carefully fold egg whites into coconut mixture. Drop by rounded tablespoonfuls onto prepared baking sheet. Immediately bake for 25-30 minutes, until golden brown. Remove from oven and let cool on baking sheet for 5 minutes. Place on wire rack to cool completely. Drizzle some melted semi-sweet chocolate over top. Enjoy!
Cookie Dough Filled Fudge Cookies
Cookie Ingredients:
1 box Fudge Cake Mix
2 eggs
1/2 cup oil
Preheat the oven to 350 degrees. In a large bowl, add all the ingredients and stir well. Form into walnut sized balls and place on non-stick baking sheet. Use a round glass to slightly flatten the dough balls. Press some milk chocolate chips into the top of half of the cookies (these will be the top cookies). Bake cookies for 8 minutes. Remove from the oven and let sit on the hot baking sheet for another 5 minutes. Place cookies on a wire rack to cool completely.
Chocolate Chip Cookie Dough:
1/2 cup unsalted butter, softened
3/4 cup light brown sugar
1 tsp vanilla extract
1 cup all purpose flour
1/4 tsp salt
1 cup semi-sweet chocolate chips
2-4 T water
In a large stand mixer, cream together the the butter and brown sugar until light and fluffy, about 2 minutes. Add the vanilla extract and mix. Add the flour and salt and mix until incorporated, then add the chocolate chips. Add the water, starting with 2 Tablespoons. Add more water as needed until thick cookie dough forms. Refrigerate cookie dough for about 30 minutes.
To assemble the cookies, match up your cookie tops and bottoms. Take some cookie dough and roll into a ball. Flatten slightly with your hand and put in the middle of two cookies. Place some semi-sweet chocolate chips around the outside of the dough to make it look pretty. They are ready to eat with a big glass of milk or a strong cup of coffee. Enjoy!
1 box Fudge Cake Mix
2 eggs
1/2 cup oil
Preheat the oven to 350 degrees. In a large bowl, add all the ingredients and stir well. Form into walnut sized balls and place on non-stick baking sheet. Use a round glass to slightly flatten the dough balls. Press some milk chocolate chips into the top of half of the cookies (these will be the top cookies). Bake cookies for 8 minutes. Remove from the oven and let sit on the hot baking sheet for another 5 minutes. Place cookies on a wire rack to cool completely.
Chocolate Chip Cookie Dough:
1/2 cup unsalted butter, softened
3/4 cup light brown sugar
1 tsp vanilla extract
1 cup all purpose flour
1/4 tsp salt
1 cup semi-sweet chocolate chips
2-4 T water
In a large stand mixer, cream together the the butter and brown sugar until light and fluffy, about 2 minutes. Add the vanilla extract and mix. Add the flour and salt and mix until incorporated, then add the chocolate chips. Add the water, starting with 2 Tablespoons. Add more water as needed until thick cookie dough forms. Refrigerate cookie dough for about 30 minutes.
To assemble the cookies, match up your cookie tops and bottoms. Take some cookie dough and roll into a ball. Flatten slightly with your hand and put in the middle of two cookies. Place some semi-sweet chocolate chips around the outside of the dough to make it look pretty. They are ready to eat with a big glass of milk or a strong cup of coffee. Enjoy!
Pumpkin and Spice Chocolate Chip Cookies
Ingredients:
1 stick (1/2 C) butter, softened
1 C white sugar
1/2 C brown sugar
1 1/4 C canned pumpkin
1 egg
1 1/2 tsp vanilla extract
2 1/2 C all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 tsp apple pie spice
1/2 tsp cinnamon
1 C semi-sweet chocolate chips (optional)
Preheat oven to 350 degrees.
In a large stand mixer bowl, cream together the butter, white sugar, and brown sugar until smooth. Add the pumpkin, egg, and vanilla extract and beat until creamy.
In a separate bowl, sift together flour, baking powder, baking soda, salt, apple pie spice, and cinnamon. Add to the wet ingredients and mix just until combined. If you are using chocolate chips, stir them into the dough mixture.
Drop by large rounded tablespoonfuls onto non-stick baking sheets. Bake for 12-14 minutes. Remove from the oven and let sit on the hot baking sheet for another 3 minutes. Remove to wire rack to cool completely.
You can melt some chocolate chips and drizzle over the tops of the cooled cookies. Or mix together some powdered sugar with a little water and drizzle over the tops.
1 stick (1/2 C) butter, softened
1 C white sugar
1/2 C brown sugar
1 1/4 C canned pumpkin
1 egg
1 1/2 tsp vanilla extract
2 1/2 C all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 tsp apple pie spice
1/2 tsp cinnamon
1 C semi-sweet chocolate chips (optional)
Preheat oven to 350 degrees.
In a large stand mixer bowl, cream together the butter, white sugar, and brown sugar until smooth. Add the pumpkin, egg, and vanilla extract and beat until creamy.
In a separate bowl, sift together flour, baking powder, baking soda, salt, apple pie spice, and cinnamon. Add to the wet ingredients and mix just until combined. If you are using chocolate chips, stir them into the dough mixture.
Drop by large rounded tablespoonfuls onto non-stick baking sheets. Bake for 12-14 minutes. Remove from the oven and let sit on the hot baking sheet for another 3 minutes. Remove to wire rack to cool completely.
You can melt some chocolate chips and drizzle over the tops of the cooled cookies. Or mix together some powdered sugar with a little water and drizzle over the tops.
M and M Flower Sugar Cookies
Ingredients:
2 sticks butter, softened
1 1/2 C white sugar
2 eggs
1 1/2 tsp pure vanilla extract
3 C all purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp cream of tartar
dash of salt
M&M's, assorted colors
Preheat the oven to 350 degrees.
In a stand mixer, cream the butter and sugar until smooth and fluffy, about 3 minutes. Add the eggs and vanilla and mix for 2 minutes. Sift in the flour, baking powder, baking soda, cream of tartar, and salt into the wet ingredients. Mix just until combined.
Form into 1 inch round balls and place on a non-stick baking sheet. Press down the cookie dough slightly with your hand. Press the M&M's into the top of each cookie in a flower shape. You can use even more M&M's than I did. This was my first time making these.
Bake for 8-10 minutes, or until the cookie starts to crack. Remove from the oven and let sit on the hot baking sheet another 5 minutes. Remove cookies to a wire rack to cool completely. Store in an airtight container. Enjoy!
2 sticks butter, softened
1 1/2 C white sugar
2 eggs
1 1/2 tsp pure vanilla extract
3 C all purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp cream of tartar
dash of salt
M&M's, assorted colors
Preheat the oven to 350 degrees.
In a stand mixer, cream the butter and sugar until smooth and fluffy, about 3 minutes. Add the eggs and vanilla and mix for 2 minutes. Sift in the flour, baking powder, baking soda, cream of tartar, and salt into the wet ingredients. Mix just until combined.
Form into 1 inch round balls and place on a non-stick baking sheet. Press down the cookie dough slightly with your hand. Press the M&M's into the top of each cookie in a flower shape. You can use even more M&M's than I did. This was my first time making these.
Bake for 8-10 minutes, or until the cookie starts to crack. Remove from the oven and let sit on the hot baking sheet another 5 minutes. Remove cookies to a wire rack to cool completely. Store in an airtight container. Enjoy!
Oatmeal Cherry Cranberry White Chocolate Chip Cookies
Ingredients:
2 sticks unsalted butter, softened
1 cup light brown sugar
1/2 cup white sugar
2 eggs
1 tsp pure vanilla extract
1 1/2 C all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
3 C Quaker old fashioned oats (regular ones)
3/4 C dried cherry cranberries
3/4 C white chocolate chips
Preheat oven to 350 degrees. In a stand mixer, cream together the butter, brown sugar, and white sugar until creamy, about 2 minutes. Add the eggs and vanilla and beat another 2 minutes. Sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients and mix just until combined. Add the oats, cranberries, and chocolate chips and mix well. Drop by large rounded tablespoons onto a non-stick baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden and the center is set. Remove from the oven and let sit on the hot baking sheet for another 3 minutes. Remove to a wire rack to cool completely. Store in an airtight container. Enjoy!
2 sticks unsalted butter, softened
1 cup light brown sugar
1/2 cup white sugar
2 eggs
1 tsp pure vanilla extract
1 1/2 C all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
3 C Quaker old fashioned oats (regular ones)
3/4 C dried cherry cranberries
3/4 C white chocolate chips
Preheat oven to 350 degrees. In a stand mixer, cream together the butter, brown sugar, and white sugar until creamy, about 2 minutes. Add the eggs and vanilla and beat another 2 minutes. Sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients and mix just until combined. Add the oats, cranberries, and chocolate chips and mix well. Drop by large rounded tablespoons onto a non-stick baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden and the center is set. Remove from the oven and let sit on the hot baking sheet for another 3 minutes. Remove to a wire rack to cool completely. Store in an airtight container. Enjoy!
Double Chocolate Chip Cookies
Ingredients:
1 1/2 C butter, softened
1 1/2 C sugar
1 1/2 C brown sugar
4 eggs
2 t vanilla
5 cups all purpose flour
1/2 t salt
2 t baking soda
1 t baking powder
1 bag Ghirardelli milk chocolate chips
1 bag Ghirardelli semi sweet chocolate chips
Preheat oven to 350 degrees. You will need 2 non-stick cookie sheets.
With a mixer, cream together butter, sugar, brown sugar, eggs and vanilla until well incorporated.
In a separate bowl, add the flour, salt, baking soda, and baking powder. Stir to combine.
Add the dry ingredients to the creamed ingredients and mix until all the flour is incorporated.
Add the chocolate chips and stir with a wooden spoon.
Put about 2 Tablespoons in your hands and roll into balls. Place on non-stick cookie sheet.
Bake for about 10 minutes. Do not over bake. You'll want to take the cookies out of the oven when they start to crack, then let them stay on the hot cookie sheet to continue cooking for about 5 minutes. Now put at least 2 cookies aside for tasting purposes. Place the rest on a cooling rack, then store in an airtight container when cooled.
Homemade Oreo Cookies 2 Ways
Cookie Ingredients:
1 Devil's Food cake mix
2 eggs
1/2 C oil
Preheat oven to 350 degrees. In a medium mixing bowl, stir together the cake mix, eggs, and oil until well combined. Roll the dough into walnut size balls. Place on a non-stick baking sheet. Use a glass cup to press the dough balls flat. Bake for 8 minutes. Remove from the oven and let cool on the baking sheet for a few minutes. Place cookies on a cooling rack while you make the filling.
Vanilla Cream Filling:
1/4 C (1/2 stick) unsalted butter, room temperature
1/4 C Crisco shortening
2 C sifted powdered sugar
1-2 tsp vanilla extract
food coloring (optional)
To make the filling a different flavor, simply replace the vanilla extract with your flavor choice, but be careful because some of the extracts are really concentrated, i.e. 1/4 tsp peppermint extract per batch of icing is good.
Use a hand or stand mixer to cream together the butter and shortening. Add the vanilla extract and powdered sugar and mix for a few minutes. You can now add food coloring if you want. If the mixture is too thick, add a splash of water. If it is too thin, add more powdered sugar.
After the cookies have cooled, it's time to assemble them. Try to match up same size cookies. Add about 1 Tablespoon of filling to the center of the flat side of a cookie. Place the other flat side of cookie and press slightly to get the filling to spread to the outsides. Sandwich all the cookies. Enjoy!
1 Devil's Food cake mix
2 eggs
1/2 C oil
Preheat oven to 350 degrees. In a medium mixing bowl, stir together the cake mix, eggs, and oil until well combined. Roll the dough into walnut size balls. Place on a non-stick baking sheet. Use a glass cup to press the dough balls flat. Bake for 8 minutes. Remove from the oven and let cool on the baking sheet for a few minutes. Place cookies on a cooling rack while you make the filling.
Vanilla Cream Filling:
1/4 C (1/2 stick) unsalted butter, room temperature
1/4 C Crisco shortening
2 C sifted powdered sugar
1-2 tsp vanilla extract
food coloring (optional)
To make the filling a different flavor, simply replace the vanilla extract with your flavor choice, but be careful because some of the extracts are really concentrated, i.e. 1/4 tsp peppermint extract per batch of icing is good.
Use a hand or stand mixer to cream together the butter and shortening. Add the vanilla extract and powdered sugar and mix for a few minutes. You can now add food coloring if you want. If the mixture is too thick, add a splash of water. If it is too thin, add more powdered sugar.
After the cookies have cooled, it's time to assemble them. Try to match up same size cookies. Add about 1 Tablespoon of filling to the center of the flat side of a cookie. Place the other flat side of cookie and press slightly to get the filling to spread to the outsides. Sandwich all the cookies. Enjoy!
Peanut Butter Cookies with Butterscotch & Semi-Sweet Chocolate Chips
Ingredients:
1 1/4 C creamy peanut butter (I prefer Jif reduced fat)
1 C unsalted butter, softened
3/4 C white sugar
3/4 C packed light brown sugar
2 eggs
1 tsp vanilla extract
2 1/4 C all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 C butterscotch chips
1/2 C semi-sweet chocolate chips
Directions:
1. Preheat the oven to 350 degrees.
2. In a large mixing bowl, cream together the peanut butter, butter, white sugar, and brown
sugar for 2 minutes. Add in the eggs and vanilla, and continue to beat for another 2 minutes.
3. In a small bowl, sift together the flour, baking powder, and baking soda. Stir to combine.
4. Add the flour mixture to the peanut butter mixture. Stir thoroughly until all flour is incorporated.
5. Add the butterscotch and chocolate chips. Stir to combine.
6. Use a spoon to scoop out about 2 Tablespoons of dough. Roll it into a ball in your hands. Place cookie dough balls on non-stick baking sheet. I pushed some extra chocolate chips into the tops of the cookies too.
7. Bake for 12-14 minutes, or until edges are lightly browned and tops have cracks.
8. Remove cookies from oven and let continue to cook on baking sheet another 5 minutes.
9. Place cookies on a wire rack to cool completely
1 1/4 C creamy peanut butter (I prefer Jif reduced fat)
1 C unsalted butter, softened
3/4 C white sugar
3/4 C packed light brown sugar
2 eggs
1 tsp vanilla extract
2 1/4 C all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 C butterscotch chips
1/2 C semi-sweet chocolate chips
Directions:
1. Preheat the oven to 350 degrees.
2. In a large mixing bowl, cream together the peanut butter, butter, white sugar, and brown
sugar for 2 minutes. Add in the eggs and vanilla, and continue to beat for another 2 minutes.
3. In a small bowl, sift together the flour, baking powder, and baking soda. Stir to combine.
4. Add the flour mixture to the peanut butter mixture. Stir thoroughly until all flour is incorporated.
5. Add the butterscotch and chocolate chips. Stir to combine.
6. Use a spoon to scoop out about 2 Tablespoons of dough. Roll it into a ball in your hands. Place cookie dough balls on non-stick baking sheet. I pushed some extra chocolate chips into the tops of the cookies too.
7. Bake for 12-14 minutes, or until edges are lightly browned and tops have cracks.
8. Remove cookies from oven and let continue to cook on baking sheet another 5 minutes.
9. Place cookies on a wire rack to cool completely
Sugar Cookie Bars
Ingredients:
1 1/2 C sugar
1 C unsalted butter, softened
8 oz. cream cheese, softened
1 egg
1/2 t almond extract
1 t vanilla
1/2 t baking soda
1 t baking powder
2 1/2 C flour
Frosting:
1/2 C butter, softened
3 1/2 C powdered sugar
1 t almond extract
3-5 T milk
food coloring
sprinkles
Directions:
Preheat oven to 350 degrees.
1. In a large mixing bowl or stand mixer, beat the butter, cream cheese, sugar, and egg until nice and frothy, about 3 minutes.
2. Add the vanilla and almond extract, and mix.
3. In a small bowl, combine the flour, baking powder, and baking soda, and stir.
4. Add the flour mixture to the butter mixture and beat for about 2 minutes.
5. Press the dough into a large jelly roll pan (large cookie sheet pan with high sides).
6. Bake for 18-20 minutes.
7. Let the pan cool completely. While they are cooling, you can make the frosting.
8. In a large mixing bowl or stand mixer, beat the butter until creamy, about 1 minute.
9. Add the powdered sugar, almond extract, and 3 T milk. Mix for 2 minutes until smooth. Add more milk as needed to get the right consistency. You want it spreadable but also want it to set up good.
10. Frost your pan of cookies and decorate with sprinkles. Cut cookies into bars. Enjoy!
1 1/2 C sugar
1 C unsalted butter, softened
8 oz. cream cheese, softened
1 egg
1/2 t almond extract
1 t vanilla
1/2 t baking soda
1 t baking powder
2 1/2 C flour
Frosting:
1/2 C butter, softened
3 1/2 C powdered sugar
1 t almond extract
3-5 T milk
food coloring
sprinkles
Directions:
Preheat oven to 350 degrees.
1. In a large mixing bowl or stand mixer, beat the butter, cream cheese, sugar, and egg until nice and frothy, about 3 minutes.
2. Add the vanilla and almond extract, and mix.
3. In a small bowl, combine the flour, baking powder, and baking soda, and stir.
4. Add the flour mixture to the butter mixture and beat for about 2 minutes.
5. Press the dough into a large jelly roll pan (large cookie sheet pan with high sides).
6. Bake for 18-20 minutes.
7. Let the pan cool completely. While they are cooling, you can make the frosting.
8. In a large mixing bowl or stand mixer, beat the butter until creamy, about 1 minute.
9. Add the powdered sugar, almond extract, and 3 T milk. Mix for 2 minutes until smooth. Add more milk as needed to get the right consistency. You want it spreadable but also want it to set up good.
10. Frost your pan of cookies and decorate with sprinkles. Cut cookies into bars. Enjoy!
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