1 1/3 cups sweetened condensed milk
2/3 cup creamy peanut butter
1 tsp vanilla extract
2 cups Bisquick
2/3 cup semisweet chocolate chis
In a small bowl, beat the milk, peanut butter and vanilla until smooth. Add Bisquick and beat until just blended. Fold in chocolate chips.
Drop by rounded tablespoonfuls 2" apart onto ungreased baking sheets. Bake at 375 for 8-10 minutes or until edges are lightly brown. Cook for 2 minutes before removing to wire racks.
Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
Sunday, December 27, 2009
Friday, December 11, 2009
Mint Crinkles
3/4 cup finely chopped layered chocolate-mint candies (about 4oz or 24 candies)
1/3 cup shortening
1 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
2 teaspoons vanilla
1-1/2 cups all-purpose flour
Layered chocolate-mint candies, chopped (4.6oz package)
In a heavy small saucepan, heat and stir the 3/4 cup chopped candies until melted and smooth. Remove from heat. Cool about 15 minutes.
In a large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until well combined. Beat in cooled chocolate, eggs, and vanilla. Beat or stir in flour. Cover and chill 3 hours or until dough is easy to handle.
Preheat oven to 350 degrees F. Using about 1 tablespoon of dough per ball, shape dough into 1-1/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 8-10 minutes or until edges are set . Sprinkle a few candy pieces on top of each cookie; do not press candies into cookies. Bake 1 minute more. Cool on wire racks.
To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 24 hours or freeze for up to 3 months.
1/3 cup shortening
1 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
2 teaspoons vanilla
1-1/2 cups all-purpose flour
Layered chocolate-mint candies, chopped (4.6oz package)
In a heavy small saucepan, heat and stir the 3/4 cup chopped candies until melted and smooth. Remove from heat. Cool about 15 minutes.
In a large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until well combined. Beat in cooled chocolate, eggs, and vanilla. Beat or stir in flour. Cover and chill 3 hours or until dough is easy to handle.
Preheat oven to 350 degrees F. Using about 1 tablespoon of dough per ball, shape dough into 1-1/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 8-10 minutes or until edges are set . Sprinkle a few candy pieces on top of each cookie; do not press candies into cookies. Bake 1 minute more. Cool on wire racks.
To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 24 hours or freeze for up to 3 months.
Peanut Butter Bites
3/4 cup butter, softened
1/2 cup creamy peanut butter
1 cup sugar
1/2 tsp baking powder
1/8 tsp salt
1 egg
1 tsp vanilla
2 cups all-purpose flour
21 miniature chocolate-covered peanut butter cups, halved
Unsweetened cocoa powder (optional)
Preheat oven to 375 degrees. In a large bowl, combine butter and peanut butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. If necessary, cover and chill about 30 minutes or until dough is easy to handle.
Shape dough into 1-1/2-inch balls. Press a peanut butter cup half into each ball and shape dough around peanut butter cup to enclose. Place cookies 2 inches apart on an ungreased cookie sheet.
Bake in the preheated oven for 8 to 10 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to a wire rack; let cool. If desired, sprinkle cookies with cocoa powder.
To Store: Place cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
1/2 cup creamy peanut butter
1 cup sugar
1/2 tsp baking powder
1/8 tsp salt
1 egg
1 tsp vanilla
2 cups all-purpose flour
21 miniature chocolate-covered peanut butter cups, halved
Unsweetened cocoa powder (optional)
Preheat oven to 375 degrees. In a large bowl, combine butter and peanut butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. If necessary, cover and chill about 30 minutes or until dough is easy to handle.
Shape dough into 1-1/2-inch balls. Press a peanut butter cup half into each ball and shape dough around peanut butter cup to enclose. Place cookies 2 inches apart on an ungreased cookie sheet.
Bake in the preheated oven for 8 to 10 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to a wire rack; let cool. If desired, sprinkle cookies with cocoa powder.
To Store: Place cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Friday, September 11, 2009
Chocolate Chip Cookies
I wasn't going to add this recipe. I didn't think the cookies were anything extra special until the day after I baked them I realized that even the ones I had cooked too long or at too high a temperature (ah, the joys of baking with a 2 year old!) were still soft and chewy!!!
2 sticks butter
3/4 cup brown sugar
3/4 cup regular sugar
2 eggs
1 tsp vanilla
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 small box (3.4oz) vanilla instant pudding
1 bag of chocolate chips (12oz)
1 cup chopped nuts (optional)
Preheat oven to 350.
Cream together butter and sugars. Add the eggs and vanilla and mix well.
In separate bowl sift together flour, baking soda and salt. Gradually add to the creamed mixture until well mixed. Add the box of pudding, chocolate chips and nuts. Mix until well blended.
Drop onto ungreased cookie sheets. Bake at 350 for 12-15 minutes. Longer if making large cookies.
2 sticks butter
3/4 cup brown sugar
3/4 cup regular sugar
2 eggs
1 tsp vanilla
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 small box (3.4oz) vanilla instant pudding
1 bag of chocolate chips (12oz)
1 cup chopped nuts (optional)
Preheat oven to 350.
Cream together butter and sugars. Add the eggs and vanilla and mix well.
In separate bowl sift together flour, baking soda and salt. Gradually add to the creamed mixture until well mixed. Add the box of pudding, chocolate chips and nuts. Mix until well blended.
Drop onto ungreased cookie sheets. Bake at 350 for 12-15 minutes. Longer if making large cookies.
Saturday, December 13, 2008
Chocolate Crinkle Cookies
4 tbsp unsalted butter
8oz semi-sweet chocolate chips
1/2 cup sugar
2 large eggs
2 tsp vanilla extract
1 1/2 cups flour
1/4 tsp salt
1/2 tsp baking powder
1 cup powdered sugar
In a bowl, over a saucepan of simmering water, melt together chocolate and butter. Remove from heat and set aside.
In a large bowl beat eggs and sugar until fluffy. Beat in vanilla extract and then stir in the melted chocolate and butter mixture.
Combine flour, salt and baking powder. Stir dry ingredients to the chocolate mixture stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls (3-4 hours).
Roll dough into 1" balls. Place balls in powdered sugar to coat completely. Gently tap off excess sugar. Place on ungreased baking sheet about 2" apart.
Bake at 325 for 8-10 minutes or until edges are slightly firm but centers are still soft. Remove from oven. Cook for 1 minute on the tray before moving to a wire rack to cook.
These cookies are best if eaten the day they are baked but will last a couple days.
8oz semi-sweet chocolate chips
1/2 cup sugar
2 large eggs
2 tsp vanilla extract
1 1/2 cups flour
1/4 tsp salt
1/2 tsp baking powder
1 cup powdered sugar
In a bowl, over a saucepan of simmering water, melt together chocolate and butter. Remove from heat and set aside.
In a large bowl beat eggs and sugar until fluffy. Beat in vanilla extract and then stir in the melted chocolate and butter mixture.
Combine flour, salt and baking powder. Stir dry ingredients to the chocolate mixture stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls (3-4 hours).
Roll dough into 1" balls. Place balls in powdered sugar to coat completely. Gently tap off excess sugar. Place on ungreased baking sheet about 2" apart.
Bake at 325 for 8-10 minutes or until edges are slightly firm but centers are still soft. Remove from oven. Cook for 1 minute on the tray before moving to a wire rack to cook.
These cookies are best if eaten the day they are baked but will last a couple days.
Molasses Cookies
1 cup brown sugar
2 eggs
2/3 cup shortening
1/3 cup molasses
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cloves
1/2 tsp ginger
3 tsp cinnamon
2 cups + 2 tbsp flour
Cream brown sugar, eggs and shortening. Mix in all other ingredients. Chill dough a couple hours or overnight.
Roll into balls. Roll balls to coat in granulated sugar.
Place on ungreased cookie sheet. Bake at 375 for 10-12 minutes.
2 eggs
2/3 cup shortening
1/3 cup molasses
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cloves
1/2 tsp ginger
3 tsp cinnamon
2 cups + 2 tbsp flour
Cream brown sugar, eggs and shortening. Mix in all other ingredients. Chill dough a couple hours or overnight.
Roll into balls. Roll balls to coat in granulated sugar.
Place on ungreased cookie sheet. Bake at 375 for 10-12 minutes.
Oreos
2 packages Devil's Food Cake Mix
4 Eggs
3/4 cup vegetable oil
4oz cream cheese
1/4 cup butter
1 tsp. vanilla
2 cups powdered sugar
Mix together cake mix, eggs and oil. Drop by teaspoonful onto an ungreased cookie sheet. Bake at 350 for 10 minutes.
Whip remaining ingredients together; spoon and sandwich between two cookies.
4 Eggs
3/4 cup vegetable oil
4oz cream cheese
1/4 cup butter
1 tsp. vanilla
2 cups powdered sugar
Mix together cake mix, eggs and oil. Drop by teaspoonful onto an ungreased cookie sheet. Bake at 350 for 10 minutes.
Whip remaining ingredients together; spoon and sandwich between two cookies.
Friday, December 12, 2008
Beaver Huts
12oz bag of chocolate chips
12oz bag of butterscotch chips
1 cup peanuts
7oz can potato sticks
Melt chips together; stir in nuts and potato sticks. Drop 1/4 cup scoops onto waxed paper. Let set 3 hours.
12oz bag of butterscotch chips
1 cup peanuts
7oz can potato sticks
Melt chips together; stir in nuts and potato sticks. Drop 1/4 cup scoops onto waxed paper. Let set 3 hours.
Adam's Chocolate Chip Cookies
1/2 cup sugar
1/2 cup brown sugar
1/3 cup butter, softened
1/3 cup shortening
1 egg
1 tsp vanilla
1 1/2 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 package (6oz) semi-sweet chocolate chips
Mix sugars, butter, shortening, egg and vanilla. Stir in remaining ingredients.
Preheat oven to 375. Drop dough by rounded teaspoonfuls 2" apart on an ungreased cookie sheet. Bake until light brown, approximately 8 minutes. Cool slightly before removing from cookie sheet.
1/2 cup brown sugar
1/3 cup butter, softened
1/3 cup shortening
1 egg
1 tsp vanilla
1 1/2 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 package (6oz) semi-sweet chocolate chips
Mix sugars, butter, shortening, egg and vanilla. Stir in remaining ingredients.
Preheat oven to 375. Drop dough by rounded teaspoonfuls 2" apart on an ungreased cookie sheet. Bake until light brown, approximately 8 minutes. Cool slightly before removing from cookie sheet.
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