Easy Peanut Butter Cookies

Easy Peanut Butter Cookies

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

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

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

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

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!









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

Gingerbread People

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

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