Valentine Peanut Butter Blossom Cookies

Valentine Peanut Butter Blossom Cookies

2 packages peanut butter cookie mix

2 bags chocolate hearts, unwrapped

1. Make cookie dough according to package. Roll out cookies into balls and press one heart into the center of each cookie.

2. Bake according to package directions; while still warm, swirl top of chocolate.

Makes ~36 cookies, with 10-12 chocolates leftover.

Nutella Candy Surprise Cookies

Nutella Candy Surprise Cookies

1 1/2 c butter, softened

13 oz Nutella

1 c sugar

1 1/2 c brown sugar

4 eggs

4 1/4 c flour

2 t baking soda

2 t baking powder

1/2 t salt

48 pieces of chocolate-coated candy (Milk Duds, mini Snickers, 3 Musketeers, Milky Way, Reese's)

1. In a large bowl, cream butter, Nutella, and sugars; mix in eggs one at a time.

2. Add flour, baking soda, baking powder, and salt; mix until just combined.

3. Cover and refrigerate dough for at least an hour.

4. Preheat oven to 350* and line cookie sheets with parchment.

5. For each cookie, wrap about one tablespoon of dough around a piece of candy before rolling in a ball. Bake for 8 minutes; let sit for 5 minutes before transferring to cooling rack.

 

Monster Cookies

Monster Cookies

4 c (40oz) creamy peanut butter (sub some with cookie butter or Nutella, opt)

1 1/3 c butter, softened

2 2/3 c brown sugar

2 2/3 c sugar

8 eggs, room temperature

2 t vanilla

2 t corn syrup

5 t baking soda

12 c old-fashioned oats (approx one tub)

4 c "bits" {assorted M&Ms, chocolate chips, caramel bits, Reese's Pieces, toffee bits, etc}

1. In a large bowl, cream butters and sugars until light and fluffy. Beat in eggs, corn syrup, and vanilla; mix in baking soda and oats.

2. In a giant bowl, combine "bits" together before dumping the dough in.

3. Cover & refrigerate for 1 hour.

4. Preheat oven to 350*. Line a baking sheet or two with parchment paper.

5. Drop 1/4 cupfuls onto baking sheets; bake for about 15 minutes, rotating after 9, until lightly brown.

Softest Chocolate Chip Cookies

Softest Chocolate Chip Cookies
1 stick butter
1/2 c sugar
1/4 c brown sugar
1 t vanilla
1 egg
1 1/2 c flour
1/2 t baking soda
1/4 t salt
1 c chocolate chips

1. Preheat oven to 350* and lightly grease a cookie sheet.
2. Microwave butter for 30 seconds. It will be starting to melt.
3. In a stand mixer, beat butter with sugars. Stir in vanilla and egg.
4. Combine dry ingredients and mix into wet ingredients; stir in chocolate chips.
5. Roll dough into (12 large) balls and place on cookie sheet; bake for 9-11 minutes.

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies
1 c butter, softened
1 c brown sugar
1/2 c sugar
1 egg + 1 yolk
1 T vanilla
2 c flour
1 c oats
1 t baking soda
1 t baking powder
1 t salt
3 c chocolate chips

1. Preheat oven to 325* and line a cookie sheet with parchment paper.
2. Beat butter and sugars together; mix in egg, yolk, and vanilla.
3. Add flour, oats, soda, powder, and salt; mix until just combined. Stir in chocolate chips.
4. Bake for 10-12 minutes, until golden brown around edges.

Popcorn Cookies

Popcorn Cookies
1/2 c butter, softened
1/2 c brown sugar
1/3 c sugar
1 egg
1/2 t vanilla
1 1/4 c flour
1/2 t baking soda
1 c chocolate chips
1 1/2-2 c caramel popcorn (I like to use Sweet & Salty Boom Chicka Pop)

1. Preheat oven to 375* and line a sheet pan with parchment paper.
2. In a stand mixer bowl, beat butter and sugars; whip in egg and vanilla.
3. Stir in flour and baking soda; gently stir in chocolate chips and popcorn.
4. Form cookies and bake for 10-12 minutes, until golden brown.

Cookie Truffles

Cookie Truffles
2 c crumbled cookies
1/2 c powdered sugar
4 oz cream cheese, softened
2 T Nutella
Toppings such as coconut, crushed pretzels, etc, opt

1. Mix the cookie crumbs, sugar, cream cheese, and Nutella in a medium bowl.
2. Quickly shape into balls and roll in desired toppings; refrigerate at least 30 minutes before serving.

I used oat-based cookies, and did not roll in a topping.

Frosted Mini Wheat Cookies

Frosted Mini Wheat Cookies
1/2 c butter
1/2 c sugar
1/2 c brown sugar
1 egg
1 t vanilla
1 c flour
1/2 t baking soda
1/2 t baking powder
1/4 t salt
1 1/2 c frosted mini wheat crumbs
3/4 c chocolate chips


1. Preheat oven to 350* and lightly grease a cookie sheet.
2. In a medium bowl, cream butter and sugars; add egg and vanilla.
3. In a small bowl, combine flour, baking soda, baking powder, and salt; mix in to butter mixture.
4. Add in crumbs, then chocolate chips.
5. Spoon on to cookie sheet and bake for 12-15 minutes, until edges are golden brown.

Coconut Bars

Coconut Bars

1 c butter, softened, separated
1 c sugar
2 eggs
1 1/2 T [light] sour cream
1 1/2 t vanilla, separated
1 1/2 t coconut extract, separated
2 1/2 c flour
1/2 t baking powder
1/2 t + pinch salt

1 c shredded coconut, toasted
2 c powdered sugar

2-3 T half & half (or milk)

1. Preheat oven to 375*; line a 9x13 with foil and spray lightly with cooking spray.
2. In a stand mixer, cream together 1/2 cup butter and sugar; add eggs, sour cream, 1 t vanilla, and 1 t coconut extract. Mix until well combined.
3. Stir in flour, baking powder, and 1/2 t salt. Press dough into pan and poke several times with a fork.
4. Bake for 17-20 minutes or until lightly browned on edges; cool completely.
5. In a medium bowl, beat together remaining 1/2 cup butter, powdered sugar, and half & half until light and fluffy; whip in remaining 1/2 t vanilla, 1/2 t coconut extract, and pinch of salt.
6. Fold in toasted coconut, reserving about 1/4 cup; spread frosting over bars and sprinkle with reserved coconut.

Chocolate Peanut Butter Pretzel Cookies

Chocolate Peanut Butter Pretzel Cookies
1/2 c butter, room temperature
1/2 c brown sugar
1/3 c sugar
1 egg
1 t vanilla
1 1/2 c flour
1/2 t salt, plus more to sprinkle
1/4 t baking soda
1 c chocolate chips
1/2 c peanut butter chips
1/2 c broken pretzel pieces

1. In a large bowl, beat together butter and sugars; add egg and vanilla.
2. In a medium bowl, sift together flour, salt, and baking soda; slowly mix dry ingredients into wet ingredients until just incorporated.
3. Stir in remaining ingredients; cover and refrigerate for an hour.
4. Preheat oven to 350* and line two baking sheets with parchment paper.
5. Spoon out dough and sprinkle with a little bit of salt; bake for 10-12 minutes, until golden brown.
Cool on wire rack before serving.

Buttermilk Cookies

Buttermilk Cookies
1/2 c butter, softened
1 c sugar
1 egg
1 t vanilla
2 1/2 c flour
1/2 t baking soda
1/2 t salt
1/2 c buttermilk
Frosting:
3 T butter, softened
3 1/2 c powdered sugar
1/4 c milk
1 t vanilla

1. Preheat oven to 375* and grease a cookie sheet.
2. In a large bowl, combine butter and sugar; beat in egg and vanilla.
3. In a small bowl, sift together flour, baking soda, and salt; alternate adding dry mixture and buttermilk into wet mixture.
4. Drop dough on to cookie sheet and bake for 10-12 minutes.
5. To make the frosting, whip together butter, sugar, milk, and vanilla.

Spritz Cookies

Spritz Cookies
2 sticks butter, softened
1 c powdered sugar
1 egg
1 t vanilla
1/2 t almond extract
1 t baking powder
1 3/4 c flour

1. Preheat oven to 350*.
2. In a Kitchenaid with the paddle attachment, cream the butter and sugar; add the egg, vanilla, and almond extract and blend well.
3. Sift the baking powder and flour into the batter and mix well; refrigerate for an hour.
4. Using a cookie press, press the cookies onto a cookie sheet; bake for 10-12 minutes, or until browning on the edges. Top with royal icing.

Witches' Hats

Witches' Hats
2 pkg Keebler Fudge Stripe cookies
1 pkg Hershey's Kisses
orange frosting

1. Place cookies upside down; pipe frosting around the hole in the middle of each cookie.
2. Center kisses in the middle of the cookie; let sit to firm up frosting before serving.

I used Hershey's Hugs for these hats.

Mini Pumpkin Candy Cookies

Mini Pumpkin Candy Cookies
1 c butter, softened
2 c brown sugar
2 T milk
2 t vanilla
2 eggs
3 1/2 c flour
1 t baking soda
2 t baking powder
1/2 t salt
1- 12 oz bag white chocolate chips
1 lb bag candy pumpkins

1. Preheat oven to 350*; grease a cookie sheet.
2. In stand mixer, cream together butter, sugar, milk, vanilla, and eggs; sift in flour, baking soda, baking powder, and salt. Combine and then mix in chocolate chips.
3. Roll dough into about 2" balls and then push a pumpkin into the middle of the ball and wrap the dough around it. Make sure you can't see any part of the pumpkin.
4. Place the dough balls on the cookie sheet and bake for 10-12 minutes.
5. Immediately place another pumpkin in the center of each cookie and press it down slowly; let sit on the cookie sheet for about 5-10 minutes before transferring to a cooling rack. 

Gingerbread Cookies

Gingerbread Cookies
6 T butter, softened
3/4 c packed brown sugar
1 egg
1/2 c molasses
2 t vanilla
3 c flour
1 T ground ginger
3/4 t baking soda
1 1/2 t baking powder
2 t cinnamon
1/4 t salt
1/4 t allspice

Icing (opt):
1 c powdered sugar, sifted
1-2 T milk
food coloring, opt

1. Cream butter, sugar, and egg with an electric mixer on low; add molasses and vanilla and mix until combined.

2. Sift together flour, ginger, baking soda, baking powder, cinnamon, salt, and allspice. Fold dry ingredients in to butter mixture and mix on low until just combined.

3. Remove the dough from the bowl, halve it, and wrap it in plastic wrap; place in fridge for an hour.

4. Preheat oven to 350*; line cookie sheets with parchment paper.
5. Let the dough sit at room temperature for about 15 minutes until pliable. At this point you can either roll out the dough and cut it out with cookie cutters or roll in to balls, roll those in sugar, and press down with a fork (like peanut butter cookies) before baking.
6. Bake for 10 minutes, until edges just begin to brown; transfer to wire racks to cool.
7. To make the icing, combine the powdered sugar and milk. Divide the mixture into different bowls and dye as desired.

No-Bake Cookies

No-Bake Cookies
2 c sugar
1/4 c cocoa powder
1/2 c butter, softened
1/2 c milk
1 c peanut butter (preferably crunchy)
1 T vanilla extract
3 c oats

1. In a medium pot, bring sugar, cocoa, butter, and milk to a boil; boil for 1 minute, stirring frequently.
2. Take off heat and stir in peanut butter, vanilla, and oats; drop onto wax paper and let sit until cool and set up.

Chocolate-Peanut Explosions

Chocolate-Peanut Explosions
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup packed brown sugar
1/4 cup sugar
1 tsp. baking soda
1/4 tsp. salt
1 egg
1/4 cup milk
1 tsp. vanilla
2 cups flour
3/4 cup semi-sweet chocolate chips
3/4 cup honey-roasted peanuts
8-10 coarsely chopped Reeses (too make it easier, freeze them for about an hour before chopping)

1. Preheat oven to 350*.
2. In a large bowl, mix butter and peanut butter with a mixer on medium-high speed for 30 seconds.
3. Add the sugars, baking soda, and salt; beat until combined.
4. Beat in egg, milk, and vanilla until combined.
5. Mix in flour; stir in chocolate chips, peanuts, and Reeses.
6. Space evenly on an ungreased cookie sheet; bake for about 10 minutes or until lightly browned.

Peanut Butter Cookies

Peanut Butter Cookies
1 1/2 c flour
1 t baking soda
3/4 t salt
1 1/4 c peanut butter (I use half crunchy/half creamy)
3/4 c packed brown sugar
1/2 c (1 stick) butter, melted and slightly cooled
1/2 c corn syrup
1/4 c sugar
2 eggs, separated
1 t vanilla extract

1. Line 2 baking sheets with parchment paper.
2. Combine flour, baking soda, and salt in a medium bowl.
3. In a separate bowl, whisk peanut butter, brown sugar, butter, corn syrup, sugar, 1 whole egg and 1 egg yolk, and vanilla until smooth; fold in flour mixture, careful not to over mix.
4. Divide dough in half, wrap each half in plastic wrap, and refrigerate at least 30 minutes.
5. Preheat oven to 350*.
6. Roll 1/4 cup portions into balls and space evenly on cookie sheet. Using a fork, flatten balls down into disks.
7. Bake until cookies are puffed and lightly brown around the edges (they will look undone between the cracks), 12-14 minutes, switching and rotating sheets halfway through baking.
8. Cool 5 minutes on sheets, then transfer to wire rack to cool completely.

Easiest Snickerdoodles

I got this recipe from Cassie Hurst and it's so yummy, and SO easy!

Easiest Snickerdoodles

1 box white (or chocolate) cake mix
2 eggs
.25 c vegetable oil
cinnamon/sugar mix

1. Preheat oven to 400*.
2. Mix all ingredients. Roll into balls and cover in cinnamon/sugar.
3. Bake for 10 minutes on greased cookie sheet.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies
1- 15oz can of pumpkin puree
1 box spice cake mix
2c chocolate chips

1. Preheat oven to 350*.
2. Mix ingredients.
3. Bake for 15 minutes.