Chocolate peanutbutter filled cookies

Peanut butter filling

3/4 Cup powdered sugar.                  Beat in mixing bowl til

1/4 Cup peanut butter.                        Combined set aside

Chocolate cookies

1/4 Up Peanut butter                      ]

1/4 butter softened                         ]     beat in mixer til light and

1/2 Cup sugar                                  ]     fluffy 

1/2 Cup brown sugar packed   ___]

1 egg.                                                          Add egg and vanilla to sugars

1 tsp vanilla

1/2 tsp baking soda

1/4 tsp salt.                                   ]       mix together and add to creamed buttter/sugar

1 1/2 Cup flour

1/2 Cup cocoa powder

Pre heat oven to 375 degrees.  Take 1 Tbsp chocolate dough flattening to circle and place 1 tsp Peanut bitter filling in center wrap chocolatedough around sealing edges. Place on cookie sheet. Bake for 9 minutes flatten with flat glass bottom while still warm.

Toffee Almond Sandies

 

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1 cup confectioners' sugar
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• Cream butters and sugar 5 minutes
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• 1 cup mayonaise or cannola oil
• 2 large eggs, room temperature
• 1 teaspoon almond extract
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• 3-1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon salt
• 1/2 teaspoon corn starch.         
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• Blend  into creamed mixture
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• 
  
• Loosely scoop and level with knife
• Combine measured dry ingredients
• Slowly add to sugar mixture add toffee
• 1/2 package (8 ounces) milk chocolate English toffee bits
• Additional sugar (red)

Directions

1. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the mayo, eggs and extract. Combine the flours, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in almonds and toffee bits.
2. shape into 1 inch balls, place on baking sheet, florence then sprinkle with colored sugar. Place in fridge for 20 minutes. Pie heat oven to 360 degrees bake chilled cookie dough for 12-14 minutes do not brown cookies.

Chocolate Chip Cookies

 (I heart Naptime)

 Ingredients

    ▢ 1 cup unsalted butter , barely softened
    ▢ 1 cup light brown sugar , packed
    ▢ 1 cup granulated sugar                               Combine in mixer cream for 1 minute

    ▢ 2 large eggs , cold                                      

    ▢ 1 Tablespoon vanilla extract              Add to creamed sugars and butter mix til just combined              

    ▢ 3 cups all-purpose flour , spooned and leveled
    ▢ 1 teaspoon baking soda
    ▢ 1 teaspoon cornstarch
    ▢ ¾ teaspoon fine sea salt , or 1 teaspoon kosher                            Sift together add to mixer, blend
    ▢ 1 -2 cups chocolate chips , I prefer to mix semi-sweet and milk            Add to dough

Instructions

    Preheat the oven to 375°F. Line two baking sheets with parchment paper.
     Be careful not over mix. If the dough is too sticky add an extra Tablespoon or two of flour. Refrigerate       dough for 30-60 minutes if time allows.
    Using a large cookie scoop (about 3 Tablespoons), scoop the cookie dough onto the baking sheet about     2-3 inches apart. Place extra chocolate chips on the top of the cookies if desired.
   

 Bake for 8-10 minutes, or until the tops are barely golden brown. Allow cookies to set on pan for 2-3     minutes.
 

    Remove cookies to a cooling rack. Serve while warm if desired. 

• To store: These will stay fresh in an airtight container at room temperature for up to 3 days.
• To freeze cookie dough: Scoop the dough into balls, then flash freeze on a baking sheet for about 30 minutes, or until hard. Then add to a freezer bag or container and freeze for up to 3 months.
• Baking from frozen: I usually bake straight from frozen. While the oven preheats, let the cookie dough sit on the baking sheet as it warms. Then bake as directed, adding 1-2 minutes to the original baking time if needed.
• Freezing baked cookies: Once they have cooled, add to a freezer bag and store for up to 3 months. Then thaw on the counter for a couple of hours until no longer frozen.

Vegan Magic Bars

Total Time: 45m

Yield: 12-16 bars

 Print This Recipe     

Ingredients

Crust

• 1 1/2 cups fine graham cracker crumbs (9 cookie sheets) 
• 3 tbsp coconut oil (soft or melted)
• 2 tbsp pure maple syrup or sugar of choice, or pinch uncut stevia
• if using stevia, add 2 tbsp water

Toppings

• 1/3 cup mini chocolate chips
• 1/3 cup finely chopped dates OR more chocolate chips
• 1/4 cup finely chopped nuts, optional
• 2/3 cup full-fat shredded coconut, sweetened or unsweetened
• 1 1/4 cup full-fat canned coconut milk
• 3 tbsp oil or buttery spread, optional

Instructions

*Some of the readers who’ve made this recipe have loved the bars as-is, but a few readers asked how to make the crust more like traditional Magic Square crust. If you want a crust that is less soft, just include the optional 3 tbsp oil or buttery spread with the graham cracker crumbs before pressing down. Or if you want them grain-free, you can easily use your favorite grain-free crust instead, such as an almond flour crust.

Line an 8-inch square pan with parchment paper going a little up each side. Preheat oven to 350 F. In a bowl, toss the graham cracker crumbs with the sweetener (and water if using stevia), then transfer evenly to the bottom of the prepared pan. Press down. Sprinkle the chocolate chips, dates, coconut, and optional nuts over top. Now evenly pour the coconut milk over top. Place in the oven. Bake 33 minutes. Remove from the oven and let sit 10-15 minutes to firm up. (If still too soft for some reason, they also get much firmer if you refrigerate overnight.) Slice into bars, wiping the knife after each cut.

Best Big, Fat, Chewy Chocolate Chip Cookies

1/2 teaspoon baking soda                   1/2 teaspoon salt

       3/4 cup unsalted butter, softened               1/2 cup white sugar

       1 cup packed brown sugar                         1 tbsp vanilla

       2 cups all purpose flour                               2 cups chocolate chips

      1 egg plus 1 egg yolk

• 
  Add all ingredients to list

 Directions

Add a notePrint

• Prep
  10 m
• Cook
  15 m
• Ready In
  40 m

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Nutella Frosted Peanut Butter Cookies

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 36-48 cookies (depending on how big you make them)

Ingredients

1 C butter softened

1 C smooth peanut butter 

1/2 C sugar

1 1/2 C brown sugar

2 eggs

2 tsp vanilla

2 1/2 C flour

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

Nutella chocolate spread

Instructions

1. Preheat your oven to 350 degrees.

2. Place the butter and peanut butter in your stand mixer or large mixing bowl and mix on medium speed for 2 minutes. Add the sugar and mix for an additional 2 minutes. Add the eggs and mix for 1 minute. This may seem like a lot of mixing time, but trust me...it will make the cookies more chewy and delightful. Add the vanilla and mix just until combined.

3. In a separate bowl toss together the flour, baking soda, baking powder and salt. Add to the creamed mixture and mix until combined.

4. Spray your cookie sheet with cooking spray and coop the dough into 1 1/2 balls onto the sheet.

5. Bake for 7-8 minutes or just until the tops are slightly cracked. You want to be sure not to over bake. The cookies should appear a little bit underdone when you take them out of the oven. Allow them to rest on the hot cookie sheets for several minutes. This will allow them to continue baking without making them hard and crunchy.

6. Cool completely then spread Nutella on the top of each one.

DoubleTree Hotel Chocolate Chip Cookies

Ingredients:

Grind:

• 1/2 cup rolled oats
• 2/3 cup chocolate chips

Put into grinder and grind until oats are a coarse powdered flour consistency with chunked chocolate.

Combine:

• 1 cup (2 sticks) softened butter
• 3/4 cups packed brown sugar
• 3/4 cups white sugar
• 2 tsp vanilla
• 1/2 tsp lemon juice
• 2 large eggs
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1/4 tsp ground cinnamon
• 1 drop almond flavor

Mix with beater attachment until well combined then switch to cookie paddles or a bread hook and add the flour and the ground oats with chopped chips.

• 2 1/4 cups all-purpose flour

Mix until combined and add the chocolate chips.

• 2 cups milk chocolate chocolate chips

Cookie balls:

Shape the dough into 2 inch balls evenly placed on lined baking sheet. Refrigerate 2 hours.

Bake:

Pre-heat oven to 350 degrees. Bake cold cookie dough balls 11 to 12 minutes and let cool on cookie sheet when removed from oven to continue to bake into a soft cookie. (original recipe states cooking time at 14-16 minutes)

Glaze Icing Recipe

Ingredients

• 4 cups powdered sugar
• 1 tablespoon corn syrup
• 2 tablespoons water (start with this but add more to thin to desired consistency)
• 1 teaspoon vanilla extract (I use 3/4 tsp vanilla with 1/4 tsp almond)
• a few drops of food coloring (gel colors work well to not add extra liquid)

Instructions

1. Mix the powdered sugar along with corn syrup and water and extract until it's smooth and creamy.
2. The glaze worked best when it's was not runny. I ran my spatula through the icing and drew a line, it took about 5 seconds for it to fill back in where I drew the line. Adjust the water so it's fluid, but not runny.
3. Extract and food coloring are both in liquid/gel form, so adjust accordingly if you add more, you may need more powdered sugar.

Decorator Glaze/Icing for Sugar Cookies

4 Cups Powdered Sugar
1 Tbsp Corn Syrup
2 Tbsp Water (start with 2 Tbsp then add as needed to get to desired consistency)
1 tsp Vanilla (or 3/4 tsp vanilla with 1/4 tsp almond)

Mix together until smooth.  Pour into a shallow bowl and attach 2 elastics under the bowl so that they span the opening of the bowl. Dip the cookie face side down making sure the entire surface is contacting the frosting. Pull up on the cookie at an angle, letting excess frosting drip off. To smooth the remaining frosting and remove excess, run the cookie up against the rubber band in a forward motion.

Oat bars with Chocolate

Mix   ingredients in a medium bowl

1 C Butter
2 C brown Sugar
2 Eggs
2 tsp Vanilla
2 1/2 C Flour
1 tsp Baking Soda
1 tsp Salt
1 C Oatmeal

When well mixed press 1/2 to 2/3 of the mixture into the bottom of the greased 9 x 13 dish.

In Heavy saucepan melt while stirring

12 Oz Milk Chocolate Chips

1/4 C Tbsp Butter

1 Can 14 oz of Sweetened Condensed Milk

Place over medium to low heat stirring constantly to prevent scorching. Once melted and creamy smooth pour over dough mixture in 9 x 13 dish. Top with remaining oatmeal dough mix as evenly.

Pre-heat overn to 350 degrees and grease a 9 x 13 glass baking dish.

Bake for 15 to 20 minutes

Chocolate sugar cookies

Melt together:
4 ounces baking chocolate
1/4 cup butter
stir until smooth let cool

In mixing bowl cream until smooth:
1 egg
1 cup sugar
1 tsp vanilla
3/4 cup softened butter
cooled chocolate and butter

Add dry ingredients:
2 cups flour
1 tsp baking soda
1/4 tsp salt

Make into 1" balls and roll into granulated sugar until well coated.

Bake at 375 degrees for 8 to 10 minutes. Take out of oven as just undercooked and allow to finish cooking on the hot cookie sheet for a softer cookie.

Paradise Bakery Sugar Cookies

Nutrition Facts

Serving Size 1 dozen small cookies 461g

Recipe makes 3 dozen small cookies)
Calories 2364
Calories from Fat 1259 (53%)
Amount Per Serving %DV
Total Fat 139.9g 215%
Saturated Fat 34.9g 174%
Monounsaturated Fat 61.5g
Polyunsaturated Fat 36.6g
Trans Fat 0.0g
Cholesterol 70mg 23%
Sodium 626mg 26%
Potassium 233mg 6%
Total Carbohydrate 261.4g 87%
Dietary Fiber 3.4g 13%
Sugars 106.7g
Protein 18.3g 36%

By: Southern Polar Bear
Jan 2, 2006

This recipe was published in the Arizona Republic on July 31, 2001

3 dozen small cookies (change servings and units)

Ingredients

* 1 cup granulated sugar
* 1 cup powdered sugar
* 2 cups shortening
* 3/4 teaspoon vanilla
* 1 large egg, beaten
* 4 1/3 cups cake flour
* 3/4 teaspoon baking soda
* 3/4 teaspoon baking powder
* 1/4 teaspoon salt
* sugar, for decorating

Directions

1.

Preheat oven to 375°.
2.

In a medium bowl, cream together the sugars and shortening using an electric mixer.
3.

Mix on slow speed 30 seconds, then scrape down the bowl with a spatula.
4.

Increase speed to medium and mix for 3 minutes.
5.

Slowly add vanilla and beaten egg while mixing.
6.

In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl, mixing on slow speed until just blended. Do not overmix.
7.

Scoop with an ice-cream scoop and roll in sugar.
8.

Place directly on cookie sheet. Flatten slightly with palm of hand.
9.

Bake at 375° for 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown.

Pinwheel Cookies

1 cup sugar
8 oz softened cream cheese
3/4 cup butter (1 1/2 stick)
2 tsp vanilla
2 1/4 cup flour

Blend the first 4 ingredients in mixer until smooth and well blended.

Add
1/2 tsp baking soda
2 1/4 cups flour

After these are mixed in well seperate dough in to 2 halves and to one half add

2 squares baking chocolate (melted)

Place each dough ball wrapped in fridge for 30 minutes.

Roll out onto wax paper until 1/4 in thick and each rectangle is the same size as the other 10 x 8-inch. Take one and place it on top of the other and roll them together tightly. Recover and place in the fridge for 1 hour. Remove the protective covering and slice the cookie dough 1/4 inch thick and place on greased cookie sheet.

Bake at 350 degrees for aprox 10 to 15 min. Let cool on cookie sheet.

Hand made Samoas Bars

These are my favorite girl scout cookie the recipe doesn't give the exact match, however, it is a good cookie the kids all liked them. I haven't bought girl scout cookies for a few years because I have little self control when it comes to this particular cookie.

Homemade Samoas Bars
Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt

First, make the crust.
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.

Makes 30 bar cookies.

Note: You can simply drizzle chocolate on top of the bars before slicing them up if you’re looking for yet an easier way to finish these off. You won’t need quite as much chocolate as noted above, and you won’t quite get the Samoas look, but the results will still be tasty.

Mrs. Fields Chocolate Chip Cookies

1 cup butter
1/2 cup sugar
1 1/2 cup brown sugar
2 eggs
2 1/2 tsp vanilla
3/4 tsp salt
1 tsp baking powder
1 tsp baking soda
2 1/2 cups flour
12 oz chocolate chips

Cream together wet ingredients then add dry ingredients. Make 1 inch balls place 2 inches apart Bake for 9 minutes at 350 degrees.

Chocolate Double Delights

Cream until fluffy:

2 cups sugar
2 eggs
1 cup shortning

Put dry ingredients together and add alternately with milk:

8 Tbsp cocoa
2 tsp soda
4 cups flour

1 1/2 cups milk

add:

2 tsp vanilla

Drop onto greased sheet. Bake 350 degrees for 10 to 12 min. When cool frost and top with another cookie.

Mint frosting:
1 box powdered sugar
4 Tbsp flour
1 cup butter
1/4 tsp peppermint extract
4 Tbsp milk
4 tsp vanilla
green food coloring drops

Nieman Marcus Chocolate Chip Cookies

2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp vanilla
1 tsp salt
2 tsp baking soda
2 tsp baking powder
4 cups flour
5 cups blenderized oats (measure first then put in blender)
24 oz chocolate chips

Cream wet ingredients then add dry ingredients. Make 1 inch balls and bake at 375 degrees for 10 minutes. Use only quick oats.