Peanut Butter Temptations

Peanut Butter Temptations
Submitted by Erin M
1/2 cup butter
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1 egg
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
About 40 miniature chocolate covered peanut butter cups, unwrapped
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together the brown sugar, white sugar and butter. Stir in the peanut butter, then the egg and vanilla. Sift together the flour, baking soda and salt, stir into the peanut butter mixture until the dough comes together. Shape into 1 inch balls and press them into the cups of an unprepared mini muffin pan.
Bake for 10-12 minutes in the preheated oven. As soon as the cookies come out of the oven, press a mini chocolate covered peanut butter cup down into the center of each cookie until only the top is showing. Allow the cookies to cool completely before removing from their pans.
To save time: Use 2 pkgs. Peanut butter cookie mix (makes 90 cookies). 2 11 oz. pkgs. of chocolate peanut butter cups is about 72.

Chocolate Toffee Bars

Chocolate Toffee Bars

Submitted by Breanna M

2 1/3 cups all-purpose flour

2/3 cup packed light brown sugar

¾ cup butter or margarine

1 egg slightly beaten

2 cups (12 oz bag) semi sweet chocolate chips, divided

1 cup coarsely chopped nuts

1 can (14 oz) sweetened condensed milk

1 1/3 cups (8 oz) Health bits o brickle toffee bits, divided

Heat oven to 350 F. Grease 9x13 pan.

Combine flour brown sugar in a bowl. Cut in butter until coarse crumbs. Add egg; mix well. Stir in 1 ½ cups chocolate chips (reserve the remaining 1/2 cup) and nuts; set aside 1 ½ cups mixture.

Press remaining crumb mixture onto bottom of the pan. Bake 10 min. Pour milk evenly over hot crust; set aside ¼ cup of toffee bits. Sprinkle remaining bits over milk. Sprinkle reserved crumb mix and chocolate chips over top.

Bake 25-30 min or until golden brown. Top with reserved toffee bits. Cool completely on wire rack and cut into bars.

Melting Moments

Melting Moments
Submitted by Krista S
1 C. Butter, softened
1/3 C. Heavy Whipping Cream
2 C. Flour
Combine and Refrigerate for 2 hours

Divide dough into 1/3's - Let 1/3 stand @ room temp for 10 min. Roll out to 1/8" thick. Cut out quarter sized circles. Dip in bowl of sugar. Prick with fork.
Bake on ungreased cookie sheet @ 375 for 7-9 minutes

Filling:
1/2 C. Butter, softened
11/2 C. Powdered Sugar
2 tsp. Vanilla
(I divide the frosting in half and color half green and half pink - but you can do any color you want)
Put together like sandwiches.

Chocolate Covered Caramel Cookies

Chocolate Covered Caramel Cookies
Submitted by Corianne A
1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1 (13 ounce) package Rolo candies (put bag in freezer before for easier handling!)
4 (1 ounce) squares white chocolate, melted
In a large mixing bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; gradually add to the creamed mixture, beating just until combined.
Shape a tablespoonful of dough around each candy, forming a ball. Place 2 in. apart on greased baking sheets.
Bake at 375 degrees F for 7-10 minutes or until tops are slightly cracked. Don't overcook, they become hard! Cool for 3 minutes before removing to wire racks to cool completely. Drizzle with melted white chocolate.

Homemade Oreo's

Homemade Oreo's
Submitted by Kristine P

1 box chocolate cake mix
3/4 cup softened margarine or butter
2 eggs
Mix together cake mix, margarine, and eggs. Add enough flout so dough can be formed into balls. Roll into 1/2 - 1 inch balls.
Bake at 350* for 8-10 mins.
Cool and apply frosting between two cookies.

Frosting: Cream together the following
4 oz cream cheese
1/2 pound powdered sugar
1/2 cube margarine/butter
1/2 tsp vanilla

For Ice Cream Sandwiches just make the cookies a little bigger and put ice cream in the middle.

Cranberry Orange Nut Cookies

Cranberry Orange Nut Cookies
Submitted by Brenda S
Ingredients:
1 1/2 cups whole-wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts
1/2 cup chopped dried cranberries
1 cup plus 3 tablespoons sugar, divided
1/2 cup smooth, unsweetened applesauce
1/4 cup canola oil
1 tablespoon freshly grated orange zest
3 tablespoons orange juice

Preparation:
1.Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in walnuts and dried cranberries.
2.Whisk 1 cup sugar, applesauce, oil, orange zest and juice in a medium bowl until smooth. Make a well in the dry ingredients and pour in the wet ingredients. Mix until well blended. Cover with plastic wrap and chill for 30 minutes.
3.Preheat oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
4.Put the remaining 3 tablespoons sugar into a small flat-bottomed dish or pan. Roll the dough with floured hands (it will be very moist) into 1 1/2-inch balls, then roll in sugar to coat. Place 2 inches apart on the prepared baking sheet.
5.Bake the cookies until barely golden brown, 12 to 15 minutes. Cool on the pan for 1 minute; transfer to a wire rack to cool completely.

Chocolate Chip Shortbread Cookie Logs

Chocolate Chip Shortbread Cookie Logs
Submitted by Jen P
1 c. butter, softened
½ c. sifted powdered sugar
1 tsp. vanilla
2 c. flour
2 c. miniature semi-sweet chocolate chips
1 Tbsp. shortening
¾ c. finely chopped walnuts (optional)
Preheat oven to 350. Grease baking sheets. Cream together butter and powdered sugar until smooth. Stir in vanilla. Mix in the flour and then one cup of the chocolate chips. Shape dough into 2x1/2 in. logs. Place logs 2 inches apart on prepared cookie sheets. Bake for 10-13 minutes in preheated oven, or until firm. Let cookies cool completely before removing from pan (shortbread is very brittle). Melt the remaining 1 c. chocolate chips and shortening over a double boiler, stirring frequently until smooth. Dip one end of each cookie into the chocolate then into the nuts. Place onto wax paper until set. Makes approx. 4 dozen.

Soft Gingersnap Cookies

Soft Gingersnap Cookies
Submitted by Kirsten J
2 1/4 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. ground cloves
Pinch of fresh nutmeg
3/4 cup unsalted butter, at room temperature
1 cup light brown sugar
1 egg
1 tsp. vanilla
1/4 cup molasses
White sugar-to roll the cookie dough in

1. Preheat the oven to 375 degrees.
2. Combine the flour, baking powder, salt, and spices in a medium bowl. Whisk the ingredients together.
3. With a mixer, combine the butter and brown sugar until smooth and creamy. This will take a couple of minutes.
4. Add in the egg and vanilla extra. Mix until well combined.
5. Add in the molasses. Mix until the molasses is combined with the other ingredients.
6. With the mixer on low, slowly add the flour mixture. Add in a little at a time until all of the flour is mixed in.
7. Form the dough into Tablespoon sized balls. Roll the dough in white sugar.
8. Place the cookie dough balls on a large baking sheet with parchment paper or a Silpat. Make sure they are a couple inches apart.
9. I pressed down on the cookies slightly to help them flatten out. If you like puffy cookies, don't press them down.
10. Bake for 8 minutes and NO longer. You want them to stay soft! Let the cookies sit on the baking sheet for a minute or two, then transfer to a cooling rack.

Rolo Cookies

Rolo Cookies
Submitted by Michelle B
1 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
2 tsp. vanilla
3/4 c. cocoa
2 1/2 c. flour
1 tsp. soda
2 bags Rolo candies

Mix dough and roll around a single Rolo candy to make about 1 inch ball. Bake at 375 for 7-10 minutes

Chocolate Chip Island Treasures

Chocolate Chip Island Treasures
Submitted by Jenn P

Ingredients:
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¾ sticks of butter, softened but not melted
¾ cup packed brown sugar
½ cup white sugar
2 eggs
1 ½ teaspoons vanilla extract
2 tablespoons milk, give or take a little
1 ½ cups chocolate chips, I like ½ semi-sweet, ½ milk
1 ½ cups flaked coconut
1 ½ cups chopped nuts, pecans are preferred

Directions:
Preheat oven to 375. Sift together flour, baking powder, baking soda and salt, set aside.

In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs, one at a time
and then stir in the vanilla. Gradually mix in the dry ingredients. Add the milk a tablespoon at a time,
if the dough seems to stiff. Usually needs both tablespoons. Mix in the chocolate chips, coconut and
pecans. Roll dough into 1 inch balls or use a medium sized cookie scoop. Place cookies approximately 2
inches apart on ungreased cookie sheets.

Bake for 10 -12 minutes. Allow cookies to cool on the baking sheet for 2 minutes before moving to a wire cooling rack.

*Dough also works really well when refrigerated. Just take out of the fridge about 30 minutes before
you bake.

Pudding Cookies

Pudding Cookies
Submitted by unknown
1 C butter
½ C sugar
1 C packed brown sugar
1 large pkg instant pudding
2 tsp. vanilla
½ tsp. salt
2 eggs
2 ½ C flour
1 tsp. baking soda
1 bag chips (10-12 oz)
Heat oven to 375. Beat butter, sugar, pudding mix, vanilla and salt until creamy (at least 2 minutes). Add eggs, beat well. Stir together flour and soda. Gradually add to butter mixture. Stir in chips. Drop by rounded teaspoon onto ungreased cookie sheet. Bake about 8-10 minutes or until set. Cool slightly before removing from cookie sheet.
You can use any flavor of pudding mix with any flavor of chips.
Example:
Chocolate pudding with Reese’s peanut butter chips
Vanilla pudding with semi-sweet chocolate chips
Butterscotch pudding with butterscotch chips
Chocolate pudding with Andes mint chips.

Skor Toffee Chocolate Bars

Skor Toffee Chocolate Bars
Submitted by Donna H
¾ C butter
¾ C packed brown sugar
1 ½ C all purpose flour
1 can (300 ml) sweetened condensed milk
2 Tbsp butter
1 pkg chocolate chips (I use milk chocolate)
1 pkg skor toffee bits
Preheat oven to 350. Cream first 3 ingredients together until well blended and mixture comes together. Press evenly into a 9x13 baking dish. Bake at 350 for 20-25 minutes or until light golden. Cool on wire rack while preparing filling. Heat sweetened condensed milk and 2 Tbsp butter in heavy saucepan, stirring constantly over medium heat for 5-10 minutes, or until thickened. Spread over baked crust. Bake 12-15 minutes longer, or until golden. Sprinkle milk chocolate chips evenly over top. Bake 2 minutes more, or until chocolate is shiny and soft. Remove from oven. Spread chocolate evenly. Sprinkle Skor toffee bits on top, pressing lightly into chocolate. Cool completely. If necessary, chill just to set chocolate before cutting into bars.

Peanut Butter Squares

Peanut Butter Squares
Submitted by Terri Ann W
Mix together:
1 ½ C packed brown sugar
1 ½ C white sugar
1 ½ C peanut butter
1 ½ C butter
3 eggs
1 tsp. vanilla extract
Then add and mix:
3 C flour
3 C oatmeal
¼ tsp. baking soda
½ tsp. salt
Grease 9x13 pan, press in the dough and bake at 325 for 20 minutes. Once out of the oven, sprinkle chocolate chips on top (About ½ bag). The chocolate will melt-once melted, spread the chocolate around evenly. Lastly, mix together powdered sugar and milk in a small bowl (Use about 3 times more powdered sugar than milk, but there is no exact measurement). Drizzle on top.

Adrienne’s Pumpkin Cookies

Adrienne’s Pumpkin Cookies
Submitted by Brenda O
2 boxes spice cake mix
1 large can pumpkin
1 bag mini chocolate chips
Mix together. Bake at 350 for 8-9 minutes.

Elves Snickerdoodles

Elves Snickerdoodles
Submitted by Christine I
2 ¼ C four
½ tsp baking soda
½ tsp. baking powder
½ tsp. salt
1/8 tsp. nutmeg
¼ tsp. cinnamon
½ C shortening
2 Tbsp. soft butter
1 C sugar
1 egg
1/3 C sour cream
1 tsp. vanilla
Colored sugar
Mix butter and shortening. Add sugar until blended. Add egg, vanilla, and sour cream. Combine dry ingredients and slowly add to the rest of the dough. Cover and refrigerate 30-60 minutes. Preheat oven to 350 and make dough into 1 ½ inch balls. Roll in colored sugar and cook about 15 minutes on a lightly greased pan. Cool 2 minutes on pan and move to rack to finish cooling.

Jo-Ann's Power Bars

Jo-Ann's Power Bars
Submitted by Fatima S
1 cup quick-cooking rolled oats
1/2 cup whole wheat flour
1/2 cup wheat and barley nugget cereal (e.g. Grape-Nuts™)
1/2 teaspoon ground cinnamon
1 beaten egg
1/4 cup applesauce
1/4 cup honey
3 tablespoons brown sugar
2 tablespoons vegetable oil
1/4 cup unsalted sunflower seeds
1/4 cup chopped walnuts
1 (7 ounce) bag chopped dried mixed fruit
Preheat oven to 325 degrees F (165 degrees C). Line a 9 inch square baking pan with aluminum foil. Spray the foil with cooking spray.
In a large bowl, stir together the oats, flour, cereal, and cinnamon. Add the egg, applesauce, honey, brown sugar, and oil. Mix well. Stir in the sunflower seeds, walnuts, and dried fruit. Spread mixture evenly in the prepared pan.
Bake 30 minutes, or until firm and lightly browned around the edges. Let cool. Use the foil to lift from the pan. Cut into bars or squares, and store in the refrigerator.

Toffee Bars

Toffee Bars
Submitted by Stephanie N
Crust
1 C flour
1/3 C packed brown sugar
½ C softened butter
Caramel Mixture
10 Tbsp. butter
1/3 C packed brown sugar
Topping
1 C milk chocolate chips
1-1 ½ C toffee bits

Preheat oven to 350. Mix flour and brown sugar and cut in butter until fine crumbs form. Press evenly into ungreased 13x9x2 pan. Set aside.
Place 5 Tbsp. butter (1/3 C) and brown sugar in saucepan over medium heat. As butter begins to melt, stir vigorously until butter and sugar are blended. Add remaining five Tbsp. butter and continue to cook over medium heat, stirring constantly, until mixture comes to full rolling boil (will take about 4 minutes).
Drizzle hot caramel mixture evenly over cookie mix layer. Bake 16-18 minutes or until soft and bubbly. Do not over bake. Let cool 1 minute.
Sprinkle chocolate chips and toffee bits evenly over caramel layer. Cool until set.

Easy Pumpkin Cookies

Easy Pumpkin Cookies
Submitted by Kara B
1 Spice cake mix
1 can (29 oz) Pumpkin
½ bag semi-sweet chocolate chips
Mix all ingredients. Spoon onto ungreased cookies sheets and bake at 350 for 25 minutes.

Peppermint Snowballs

Peppermint Snowballs
Submitted by Dawnetta M

Prep time: 25 min
Bake time: 9 min per sheet
Cool: 30 min Makes about 4 dozen cookies

1 cup butter
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
3/4 cup crushed hard peppermint candy
1/4 teaspoon salt
3/4 cup finely chopped nuts
Powdered sugar

Heat oven to 400. Beat butter, 1/2 cup powdered sugar and the vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, 1/4 cup crushed peppermint candy, and salt. Stir in nuts.

Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet.

Bake 8 to 9 minutes or until set but not brown.

Immediately remove from cookie sheet; roll in powdered sugar, mixed with the rest of the crushed peppermint candy. Cool completely on wire rack. Roll in powdered sugar again.

Pumpkin Spice Cookies

Pumpkin Spice Cookies

Submitted by Jennifer P

1 box of spice cake (I use whatever brand is on sale)
1 15oz can of pumpkin
1 - 1.5 cups of chocolate chips (I like lots)
Sprinkle of pumpkin pie spice

1/3 of 1 individual size cup of applesauce…I use all natural no sugar added

Mix the dry cake mix with other ingredients (the applesauce replaces the eggs and oil). Scoop a good size amount of dough onto a greased cookie sheet; I use the medium size cookie scoop from pampered chef. You may want to flatten the scoops of cookie dough just a little. Because there is no oil they don't spread out as well as other cookies.

Bake at 350’ on greased cookie sheet (needs this as there is no oil in the cookies) for about 11-13 minutes. Let them cool on the cookie sheet for a minute or two, and then transfer to cooling rack.