Archive for the ‘Cookies’ Category

Smores Bar Cookie

  • 1/2 Cup Butter (1 stick)
  • 3/4 Cup Granulated Sugar
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1 1/3 Cup of All Purpose Flour
  • 3/4 Cup Graham Cracker Crumbs
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 5 Milk Chocolate Bars 1.55 oz each
  • 7 Oz Marshmallow Cream

Preheat oven to 350 degrees

Whisk together flour, graham cracker crumbs, baking powder, and salt. In a large bowl beat butter and sugar until light and fluffy. Add egg and vanilla, beating well. Add flour mixture, beating until well blended. Chill dough for 30 minutes in refrigerator or 10 in freezer. Take 2/3 thirds of the dough and press into a 8×8 baking pan that has been prepare with baking or cooking spray. Arrange chocolate bars over the first layer of dough covering all of it. Spread Marshmallow creme over the chocolate bars. On wax paper spread the remaining dough into an 8×8 square, don’t worry if there are some breaks or gaps in it. Flip dough over with wax paper on top of the marshmallow creme, arranging to cover the dish, then peel wax paper off. Pressing to form if necessary. Bake for 30 – 35min for glass dish. 25 – 30min for metal.

Cool for 40 minutes and cut into bars.

*To make spreading the creme easier use two metal spoons with a glass of cold water. Keep the spoons moist as you use them to spread the creme layer out.


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  • 1 cup peanut butter, creamy or crunchy
  • 1 cup baking sugar replacement (recommended: Splenda)
  • 1/2 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla


Preheat the oven to 350 degrees F. Grease a large baking sheet.

In a mixing bowl, combine the peanut butter, sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into tablespoon balls. Place the balls on the prepared baking sheet. With a fork, press a crisscross on each cookie. Bake for 12 minutes. Cool slightly before removing from pan.

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Full Recipe:


  • 1 pound unsalted butter
  • 1 3/4 cups granulated sugar
  • 2 1/4 cups packed light-brown sugar
  • 4 large eggs
  • 3 cups plus 2 tablespoons pastry flour
  • 3 cups bread flour
  • 1 tablespoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 tablespoon pure vanilla extract
  • 2 pounds bittersweet chocolate, coarsely chopped

Half Recipe:

  • 2 sticks unsalted butter
  • 3/4 cup + 2 Tbls granulated sugar
  • 1 cup + 2 Tbls packed brown sugar (I prefer dark)
  • 2 Large Eggs
  • 1 1/2 cup + 1 Tbls pastry flour
  • 1 1/2 cup nread flour
  • 1/2 Tbls salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 Tbls pure vanilla extract
  • 1 pounds bittersweet chocolate, coarsely chopped

I broke this out into a half recipe because the original makes almost 6 dozen cookies and will almost over fill a standard size blender. The reduced ingredients makes a much more manageable dozen to a dozen and a half.

– Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
– In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
– Add eggs, one at a time, mixing well after each addition.
– Reduce speed to low and add both flours, baking powder, baking soda, vanilla, salt, and chocolate; mix until well combined.
– Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
– Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
– Cool slightly on baking sheets before transferring to a wire rack to cool completely.


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No Bake Rum Balls

Original Recipe Yield 3 dozen (Donna cookie exchange Dec. 2011)


  • 2 1/2 cups crushed vanilla wafers
  • 1 cup confectioners’ sugar
  • 2 tablespoons cocoa powder
  • 1 cup chopped walnuts
  • 3 tablespoons dark corn syrup
  • 1/4 cup rum


1.     In a medium sized bowl, mix together the vanilla wafers, cocoa and sugar. Stir in the chopped walnuts, corn syrup and rum. Mix until well blended.

2.     Form dough into 2 inch balls and roll in confectioners’ sugar. Store in covered tin.

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Makes 2 dozen to 3 dozen cookies

2 cups sifted regular flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup shortening

1/2 cup peanut butter

1/2 cup firmly packed brown sugar

1/2 cup granulated white sugar

1 egg

1/4 cup orange juice

Measure flour, baking soda, baking powder and salt into a sifter. In a large bowl, cream shortening and peanut butter with brown and granulated sugars until fluffy; beat in egg. Sift in flour mixture, adding alternately with the orange juice and blending well to make stiff dough.

Chill until firm enough to handle. Roll dough, a teaspoon at a time, into balls; place 3 inches apart on ungreased cookie sheets. Flatten balls crisscross fashion with a fork. Bake at 375 degrees for 12 minutes or until golden. Remove from cookie sheet and cool completely on a wire rack.

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Oatmeal Scotchies

  • 3/4 cup Crisco® Butter Shortening
  • 1 1/4 cups firmly packed brown sugar
  • 1 large egg
  • 1/3 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 1 cup Pillsbury BEST® All Purpose Flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3 cups old-fashioned rolled oats
  • 11 oz bag buttersctoch morsels

HEAT oven to 375ºF. Coat baking sheets with no-stick cooking spray.

BEAT shortening, brown sugar, egg, milk and vanilla in large bowl at medium speed of electric mixer until well blended.

COMBINE flour, baking soda, salt and cinnamon in small bowl. Beat into shortening mixture at low speed until smooth. Stir in oats, raisins and nuts. Drop by rounded tablespoonfuls 2 inches apart onto prepared baking sheets.

BAKE 10 to 12 minutes or until lightly browned. Cool 2 minutes on baking sheet. Remove to wire rack to cool.

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¾ cup semi-sweet chocolate morsels
¼ cup butter
½ cup sugar
1 egg
¾ cup all-purpose flour
¼ cup white or semi-sweet chocolate morsels
2 candy canes or 8-10 peppermint hard candies
(about ¼ cup crushed)
10-12 mini foil-wrapped peppermint patty candies, unwrapped

1. Preheat oven to 375°F. Line Large Sheet Pan with a 10-in. sheet of Parchment Paper (or grease). Combine
chocolate morsels and butter in bowl. Microwave on HIGH 40-60 seconds or until smooth,
stirring after each 20-second interval using a scraper. Add sugar and egg to batter bowl; mix until
well blended. Add flour; mix just until flour is incorporated. Using Small Scoop, drop 20 level scoops of
batter, 1 in. apart, onto pan. Bake 9-11 minutes or until edges are set. (Do not overbake.)

2. Meanwhile, place candy canes into resealable plastic bag; crush using flat side of Meat Tenderizer and set
aside. Place white chocolate morsels into Small microwavable bowl microwave, uncovered, on HIGH 30-60
seconds or until melted and smooth, stirring once. Set aside.

3. Remove sheet pan from oven to Cooling Rack. Immediately turn over half of the cookies using
Spatula; top with peppermint patties and remaining cookies to form 10 sandwiches. Drizzle
chocolate over cookies and immediately sprinkle with crushed candies. Transfer to platter. Line pan with
additional parchment and scoop with remaining batter. Bake 9-10 minutes. Assemble as directed above.
Yield: 10-12 servings

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