Easy Peanut Butter Cookies

Easy Peanut Butter Cookies

Ingredients:
1 cup sugar
1 cup peanut butter, any style
1 egg
2 teaspoons vanilla extract

Directions:
1. Preheat oven to 350 degrees.
2. Cream together sugar, peanut butter and egg. (Mixture will start to form a ball).
3. Add vanilla.
4. Using a cookie scoop or 2 teaspoons, spoon out mounds of cookie dough on an ungreased cookie sheets.
5. Using a fork (or cookie stamp!)press cookie in a criss-cross pattern.
6. Bake for about 13 minutes.
7. Let cool on cookie sheet for 2-3 minutes, then cool completely on rack

Ultimate Seven Layer Bars

Ingredients
28 OREO Chocolate Sandwich Cookies, crushed
1/3 cup butter, melted
1/2 cup butterscotch chips
1/2 cup toffee bits
1/2 cup PLANTERS Chopped Pecans
4 squares BAKER’S Semi-Sweet Chocolate, chopped
1/2 cup BAKER’S ANGEL FLAKE Coconut
1 cup (12 oz.) sweetened condensed milk

Heat oven to 325ºF. Line 13×9-inch pan with foil. Mix cookie crumbs and butter; press onto bottom of pan.

Top with layers of butterscotch chips, toffee bits, pecans, chocolate and coconut. Drizzle with milk.

BAKE 15 min. or until lightly browned. Cool completely.

Source: http://www.kraftfoods.com/kf/recipes/ultimate-seven-layer-bars-111453.aspx

Chocolate-Candy Cane Cookies

Ingredients
1 pkg. (8 oz.)  Cream Cheese, softened
3/4 cup (1-1/2 sticks) butter, softened
1 cup sugar
2 tsp. vanilla
2-1/2 cups flour
1/2 tsp. baking soda
4 squares  Semi-Sweet Chocolate, melted
1 pkg. (6 squares)  White Chocolate
12 hard peppermint candies, crushed

HEAT oven to 350ºF. Beat cream cheese, butter, sugar and vanilla in large bowl with mixer until blended. Add flour and baking soda; mix well. Blend in semi-sweet chocolate. (Dough will be stiff.)

ROLL tablespoonfuls of dough into 52 balls; roll each into 3-inch-long rope. Place, 2 inches apart, on baking sheets, bending top of each slightly to resemble candy cane.

BAKE 10 to 12 min. or until puffed and set; cool 5 min. on baking sheets. Transfer to wire racks; cool completely. Melt white chocolate; drizzle over cookies. Sprinkle with crushed candies. Let stand until chocolate is firm.

Source: http://www.kraftfoods.com/kf/recipes/chocolate-candy-cane-cookies-107531.aspx

No-Bake Holly Cookies

Ingredients:
1/3 cup butter or margarine
30 JET-PUFFED Marshmallows
1-1/2 tsp. green food coloring
3 cups corn flakes
2 Tbsp. cinnamon red hot candies

MELT butter in large saucepan on low heat. Add marshmallows; cook and stir 3 to 4 min. or until melted. Stir in food coloring.

ADD cereal; stir to evenly coat. Drop by tablespoonfuls onto waxed paper-covered baking sheets sprayed lightly with cooking spray. Press candies into cereal mixture, flattening each mound slightly.

LET stand at room temperature 30 min. or until firm.

Source: http://www.kraftfoods.com/kf/recipes/no-bake-holly-cookies-111500.aspx

National Cookie Day with Recipe Links

Today is National Cookie Day! Here are some links to cookie recipes. Enjoy!

http://allrecipes.com/recipes/desserts/cookies/

http://www.momswhothink.com/cookie-recipes/cookie-recipes.html

http://www.foodnetwork.com/topics/cookie/index.html

http://www.crisco.com/Cooking_Central/Central/Cookie_Central/default.aspx

http://www.justapinch.com/

http://www.joyofbaking.com/cookies.html

http://www.pillsbury.com/Products/Cookies

http://www.bettycrocker.com

Please share your favorite cookie recipe links and your favorite recipes!!!

Gingerbread People

Ingredients:
3/4 cup (1-1/2 sticks) butter, softened
3/4 cup packed brown sugar
1 pkg. (3.4 oz.) Butterscotch Instant Pudding
1 egg
2 cups flour
1 tsp. baking soda
1 Tbsp. ground ginger
1-1/2 tsp. ground cinnamon

BEAT butter, sugar, dry pudding mix and egg in large bowl with mixer until well blended. Mix remaining ingredients. Gradually add to pudding mixture, beating well after each addition. Refrigerate 1 hour or until firm.

HEAT oven to 350°F. Roll out dough on lightly floured surface to 1/4-inch-thickness. Cut into gingerbread shapes with 4-inch cookie cutter. Place, 2 inches apart, on greased baking sheets. Use straw to make hole near top of each cutout.

BAKE 10 to 12 min. or until edges are lightly browned. Let stand on baking sheets 3 min. Remove to wire racks; cool completely. Decorate as desired. Insert ribbon through holes to hang cookies on tree.

Source: http://www.kraftfoods.com/kf/recipes/gingerbread-people-62218.aspx

White Chocolate-Raspberry Bars

Ingredients
1 (18 oz) roll refrigerated sugar cookie dough (Pillsbury)
1-1/4 cup white chocolate chunks or white vanilla chips
1 (12oz) jar (3/4 cup) raspberry jam or preserves
1 teaspoon oil

Heat oven to 350* break up cookie dough into ungreased 13×9 inch pan.  With floured fingers press dough evenly in bottom of pan to form crust.  Sprinkle one cup of the white chocolates chunks over crust press firmly into dough.
Bake at 350* for 16 to 20 minutes or until light golden brown.  Remove partially baked crust from oven. Spread jam evenly over crust return to oven and bake for an additional 10 minutes. Cool 1 hour or until completely cooled.
In small ziplock bag combine remaining white chocolate chunks and the oil partially seal bag. Microwave on high for 30 seconds squeeze bag until chunks are smooth. If necessary microwave an additional 15 to 30 seconds. Cut small hole in bottom corner of bag squeeeze bag gently to drizzle white chocolate over bars. Refrigerate about 20 minutes or until chocolate is set. Cut into bars serve at room temperature.

Prep Time 20 minutes ( Ready In 2 Hours)
Yield 48 bars

Chocolate Holiday Bears

Ingredients:
3/4 cup (1-1/2 sticks) butter or margarine, softened
3/4 cup packed brown sugar
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1 egg
1-3/4 cups flour
1 tsp. baking soda
3 squares BAKER’S Semi-Sweet Chocolate
decorations: assorted small candies, raisins, sprinkles, colored sugars, JET PUFFED Mini Marshmallows

HEAT oven to 350°F. Beat butter, sugar, dry pudding mix and egg in large bowl with mixer until well blended. Mix flour and baking soda; gradually add to pudding mixture, beating well after each addition. Shape into ball.

ROLL out dough on lightly floured surface to 1/4-inch-thickness. Cut out dough using 4-inch bear-shaped cookie cutter; place, 2 inches apart, on greased baking sheets. Reroll scraps and use to cut additional cookies. Decorate with small candies, raisins or sprinkles for eyes, mouth and buttons, pressing decorations lightly into dough to secure.

BAKE 12 to 14 min. or until slightly firm. Let stand on baking sheets 2 min.; remove to wire racks. Cool completely.

MELT chocolate; spread onto bottom halves of bears for the pants or skirts. Use remaining chocolate to attach remaining decorations. Let stand until chocolate is firm.

Source: http://www.kraftfoods.com/kf/recipes/chocolate-holiday-bears-66289.aspx

Peanut and Banana Cookie Pizza

Peanut and Banana Cookie Pizza

1 18-ounce package refrigerated chocolate chip cookie dough
1/2 cup caramel ice cream topping
1 cup semisweet or milk chocolate and/or miniature candy-coated semisweet baking bits
1/2 cup chopped dry-roasted peanuts
1 large banana, thinly sliced
2 tablespoons chocolate ice cream topping (optional)

Press cookie dough into a greased 12-inch pizza pan. Grill cookie in pan for 10 to 15 minutes or until edges of cookie are lightly golden and top is set but not dry. Remove from grill (cookie may puff and fall at this point).

Drizzle caramel topping over cookie. Sprinkle chocolate pieces and/or baking bits, and peanuts over caramel. Return pan to grill for 1 to 2 minutes more or until chocolate pieces soften. Remove from grill and cool on a wire rack.

To serve, top with sliced bananas and, if desired, drizzle with chocolate topping; cut into wedges.

Chocolate Chip Cookies

Chocolate Chip Cookies

Ingredients:
1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 (12-ounce) bag semisweet chocolate chips, or chunks
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon fine salt

Directions:
Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)

Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth. Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.

Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve. Store cookies in a tightly sealed container for up to 5 days.

Source: www.foodnetwork.com