Chocolate Peanut Butter Cookies

 

Ingredients:(Chocolate Peanut Butter Cookies)

2 1/4 cups all-purpose flour
2/3 cup Baking Cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 2/3 cups (11-oz. pkg.) Peanut Butter & Milk Chocolate Morsels


Directions:(Chocolate Peanut Butter Cookies)

Preheat oven to 350° F.
Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in a large mixing bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded teaspoon onto ungreased baking sheets.
Bake for 8 to 10 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Pumpkin Spiced and Iced Cookies

 

Ingredients: (Pumpkin Spiced and Iced Cookies)

2 1/4 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1 can (15 oz.) 100% Pure Pumpkin
2 large eggs
1 teaspoon vanilla extract
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
1 cup chopped walnuts


Directions: (Pumpkin Spiced and Iced Cookies)

Preheat oven to 375° F. Grease baking sheets.
Combine flour, pumpkin pie spice, baking powder, baking soda and salt in medium bowl. Beat butter and sugar in large mixer bowl until creamy. Beat in pumpkin, eggs and vanilla extract. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto prepared baking sheets.
Bake for 15 to 20 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle or spread with Vanilla Glaze.
FOR VANILLA GLAZE:
Combine 1 cup powdered sugar, 1 to 1 1/2 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl; mix well.

Macadamia Nut White Chip Pumpkin Cookies

Ingredients: (Macadamia Nut White Chip Pumpkin Cookies)

2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon baking soda
1 cup (2 sticks) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup 100% Pure Pumpkin
1 large egg
2 teaspoons vanilla extract
2 cups (12-ounce package) Premier White Morsels
2/3 cup coarsely chopped macadamia nuts or walnuts, toasted


Directions: (Macadamia Nut White Chip Pumpkin Cookies) 

Preheat oven to 350° F. Grease baking sheets.
Combine flour, cinnamon, cloves and baking soda in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in pumpkin, egg and vanilla extract until blended. Gradually beat in flour mixture. Stir in morsels and nuts.
Drop by rounded tablespoon onto prepared baking sheets; flatten slightly with back of spoon or greased bottom of glass dipped in granulated sugar.
Bake for 11 to 14 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Butterfinger Birthday Cookie Cups

 

Ingredients: (Butterfinger Birthday Cookie Cups)

24 pieces Butter Finger Bites Candy, chopped
1 container (8 oz.) frozen whipped topping, thawed
1 package (16.5 oz.) Sugar Cookie Bar Dough
3 ounces gummy bugs
1 package (1.65 oz.) any flavor Wonka Nerds

 

Directions: (Butterfinger Birthday Cookie Cups)

Preheat oven to 325° F. Grease and flour 20 mini muffin cups.
Mix chopped Butter finger gently into whipped topping; set aside in refrigerator
Separate dough along pre-scored lines; roll into 20 balls, using two pieces of dough per ball. Place 1 ball in bottom of each prepared muffin cup. Press dough halfway up sides of muffin cups, making indentation in center of dough. Freeze muffin cups for 15 minutes.
Bake for 15 to 18 minutes or until golden brown. Cookies will be puffy. Remove from oven; gently press indentation with a teaspoon. Bake for an additional 1 to 2 minutes. Cool cookies in muffin cups for 5 minutes. Remove to wire rack to cool completely.

Mini Morsel Cookies

 

Ingredients: (Mini Morsel Cookies)

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Mini Morsels
1 cup chopped nuts

 

Directions: (Mini Morsel Cookies)

Preheat oven to 375° F.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Pan Cookie Variation:
Prepare dough as above. Spread into greased 15 x 10-inch jelly-roll pan. Bake in preheated 375° F. oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
For High Altitude Baking (5,200 feet):
Increase flour to 2 1/2 cups. Add 2 teaspoons water with the flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375° F., drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Frosted Double Chocolate Cookies

 

Ingredients: (Frosted Double Chocolate Cookies)

2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels, divided
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter or margarine, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1/2 cup chopped nuts, (optional)
CHOCOLATE FROSTING
2 tablespoons butter or margarine
1 1/4 cups sifted powdered sugar
2 tablespoons milk


Directions: (Frosted Double Chocolate Cookies)

Preheat oven to 375° F.
Microwave 3/4 cup morsels in a small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; Strip. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Cool to room temperature. Combine flour, baking soda and salt in a small bowl.
Beat butter, brown sugar, sugar and vanilla extract in a large mixing bowl until creamy. Beat in melted chocolate and egg. Gradually beat in flour mixture. Stir in 3/4 cup morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 8 to 9 minutes or until edges are set but centers are still slightly soft. Cool on baking sheets for 3 minutes; remove to wire racks to cool completely. Thinly frost centers of cookies with chocolate frosting.
FOR CHOCOLATE FROSTING:
Microwave remaining 1/2 cup morsels and butter in medium, uncovered, microwave-safe bowl on High power for 30 seconds; stir until smooth. Microwave at additional 10 to 15-second intervals, stirring until smooth. Add powdered suar and milk; stir until smooth.

Cheesecake Cookie Cups

 

Ingredients: (Cheesecake Cookie Cups)

1 pkg. (16.5 oz.) Chocolate Chip Cookie Bar Dough
2 pkgs. (8 oz. each) cream cheese, room temperature
1 can (14 oz.) Sweetened Condensed Milk
2 large eggs
2 teaspoons vanilla extract
1 can (21 oz.) cherry pie filling

 

Directions: (Cheesecake Cookie Cups)

Preheat oven to 325° F. Paper-line 24 muffin cups. Place one piece of cookie dough in each muffin cup.
Bake for 10 to 12 minutes or until cookie has spread to edge of cup.
Beat cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.
Bake for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.

Chocolatey Chocolate Chip Cookie Cups

 

Ingredients: (Chocolatey Chocolate Chip Cookie Cups)

1 pkg. (16.5 oz.) Chocolate Chip Cookie Bar Dough
1 cup (6 oz.) Peanut Butter & Milk Chocolate Morsels

 

Directions: (Chocolatey Chocolate Chip Cookie Cups)

Preheat oven to 350° F. Grease or paper-line 24 mini-muffin cups.
Place squares of dough into prepared muffin cups; press down lightly in center to make a well.
Bake for 9 to 11 minutes or until edges are set. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool completely
Microwave morsels in small, heavy-duty plastic bag on Medium-High (70%) power for 30 seconds; knead until smooth. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze chocolate into each cup.
For Extra Chocolatey Chocolate Chip Cookie Cups:
Substitute 1 cup (6 oz.) Semi-Sweet Chocolate Morsels for Peanut Butter & Milk Chocolate Morsels.

Peanut Butter Chocolate Cookie Cups

 

Ingredients: (Peanut Butter Chocolate Cookie Cups)

3/4 cup (1 1/2 sticks) butter or margarine, softened
1/3 cup granulated sugar
1 1/2 cups all-purpose flour
1 2/3 cups (11-oz. pkg.) Peanut Butter & Milk Chocolate Morsels, divided
2 large eggs
1 can (14 oz.) Sweetened Condensed Milk
1 teaspoon vanilla extract

 

Directions: (Peanut Butter Chocolate Cookie Cups)

Preheat oven to 350° F. Heavily grease 36 mini-muffin cups.
Beat butter and sugar in small mixer bowl until creamy. Add flour; beat until mixture is evenly moist and crumbly. Roll rounded teaspoon dough into ball; press
onto bottom and halfway up side of muffin cup. Repeat with remaining dough. Place
5 morsels in each cup.
Beat eggs in medium bowl with wire whisk. Stir in sweetened condensed milk and vanilla extract. Spoon into muffin cups, filling almost to the top of each cup.
Bake for 15 to 18 minutes or until centers are puffed and edges are just beginning to brown. Remove from oven to wire rack(s). Gently run knife around edges of cookies. Let centers flatten. While still warm, top cookies with half of remaining morsels (they will soften and retain their shape). Repeat with remaining morsels. Cool completely in pan on wire rack. With tip of knife, release cookies from cups.

Peanut Butter Cup Cookies

 

Ingredients: (Peanut Butter Cup Cookies)

1 1/2 cups brown sugar, firmly packed
1 cup (2 sticks) butter or margarine, softened
3/4 cup peanut butter (not reduced fat)
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/3 cup Baking Cocoa
1 teaspoon baking soda
1/4 teaspoon salt (optional)
2 cups Oats (quick or old fashioned, uncooked)
1 package (9 oz.) minature peanut butter cup candies (about 35 candies), unwrapped, cut into halves or quarters

 

Directions: (Peanut Butter Cup Cookies)

Preheat oven to 350° F.
Beat sugar, butter and peanut butter in large bowl until creamy. Add eggs and vanilla extract; beat well. Add combined flour, cocoa, baking soda and salt; mix well. Add oats and candy; mix well.
Drop dough by level 1/4 cup portions 3 inches apart onto ungreased baking sheets.
Bake for 12 to 14 minutes or until cookies are slightly firm to the touch. (Do not over bake.) Cool on baking sheets for 1 minute; remove to wire racks to cool completely. Store tightly covered.