Reese’s Pieces Cookies

INGREDIENTS

1. 1/2 cup (113g) unsalted butter, melted
2. 1/3 cup (66 g) granulated sugar
3. 1/2 cup (104g) light brown sugar, packed
4. 1 large egg
5. 1 teaspoon (5ml) vanilla extract
6. 1/2 teaspoon baking soda
7. 1/2 teaspoon salt
8. 1 1/2 cups (186g) all-purpose flour
9. 1 1/2 cups Reese's Pieces Candy use regular ones or the minis in the baking aisle

INSTRUCTIONS

1. Note: This dough requires chilling.
2. Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
3. Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in Reese's Pieces.
4. Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 2 hours.
5. Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
6. Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake (2 tablespoon sized cookies) for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets at least 10 minutes before removing.

For more detail crazyforcrust

Maple Brown Sugar Cookies

Ingredients

1. 2 and 1/3 cups (290g) all-purpose flour (spoon & leveled)
2. 1 teaspoon baking soda
3. 1/2 teaspoon salt
4. 1/2 cup (115g; 1 stick) unsalted butter, softened to room temperature
5. 1 cup (200g) packed dark brown sugar*
6. 1 large egg, at room temperature
7. 1/3 cup (80ml) pure maple syrup*
8. 1 teaspoon pure vanilla extract
9. 1 teaspoon maple extract*
10. 1 cup (130g) chopped pecans*

Maple Icing

1. 2 Tablespoons (30g) unsalted butter
2. 1/3 cup (80ml) pure maple syrup
3. 1 cup (112g) sifted confectioners’ sugar*
4. pinch salt, to taste

Instructions

1. Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
2. Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium speed until smooth, about 1-2 minutes. Add the egg and beat on high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla extract, and maple extract, then beat on high speed until combined.
3. Pour the dry ingredients to the wet ingredients, then mix on low until combined. Add the pecans, then beat on low speed until combined. Dough will be creamy and soft.
4. Cover and chill the dough for 2 hours in the refrigerator (and up to 3-4 days). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
5. Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
6. Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie. This cookie scoop is helpful. Bake each batch for 12-13 minutes until lightly browned on the sides. The centers will look very soft.
7. Remove from the oven. If your warm cookies look puffy, lightly bang the pan on the counter when you remove it from the oven. That will help slightly deflate the cookies, creating lovely cracks as you see in the pictured cookies. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
8. Make the icing: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste. Add a pinch of salt, if desired. Drizzle over cooled cookies. Icing will set after about 1 hour.
9. Cookies stay fresh covered at room temperature for up to 1 week.

For more detail sallysbakingaddiction

Finnish Christmas Cookies

Ingredients

1. 2 cups butter, softened
2. 1 cup sugar
3. 4 cups all-purpose flour
4. 1 large egg, lightly beaten
5. 2/3 cup finely chopped almonds
6. Colored sugar, optional

Directions

1. In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in flour and mix well. Cover and refrigerate for 1 hour.
2. Roll out onto a well-floured surface to 1/4-in. thickness. Brush lightly with egg. Sprinkle with almonds and sugar if desired. Using a fluted pastry cutter or knife, cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets.
3. Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire racks.

For more detail tasteofhome

Frosted Soft Sugar Cookies

Frosted Soft Sugar Cookies

INGREDIENTS

COOKIES

1. 1/2 cup unsalted butter
2. 1/2 cup canola or vegetable oil
3. 1/2 cup granulated sugar
4. 1/2 cup confectioners’ sugar
5. 1 large egg
6. 1 teaspoon vanilla extract
7. 1 teaspoon almond extract
8. 2 1/4 cups all-purpose flour
9. 1/2 teaspoon baking soda
10. 1/2 teaspoon cream of tartar
11. 1/2 teaspoon salt

FROSTING

1. 1/3 cup butter, softened
2. 2 1/2 cups confectioners’ sugar
3. 1/2 teaspoon vanilla extract
4. 1/2 teaspoon salt, optional and to taste
5. 2 1/2 to 3 tablespoons milk or cream, or as needed for consistency
6. food coloring, optional (I used 3 drops red food coloring to make pink)
7. sprinkles, for decorating

INSTRUCTIONS

MAKE THE SUGAR COOKIES

1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the butter, oil, sugars, and beat on medium-high speed until creamed and combined, about 4 minutes.
2. Add the egg, extracts, and beat until combined.
3. Add the flour, baking soda, cream of tartar, salt, and beat on low speed until just combined.
4. Using a 2-tablespoon cookie scoop, or your hands, form approximately 20 equal-sized mounds of dough, roll into balls, and flatten about halfway.
5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 7 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I use a half-sheet pan and bake 8 cookies per sheet) and bake for about 8 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
7. Allow cookies to cool on baking sheet for about 9 to 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack. While cookies are cooling, make the frosting.

MAKE THE FROSTING

1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the butter, sugar, vanilla, optional salt, and beat on medium-low speed until creamy.
2. Slowly add the milk or cream, as necessary, to achieve desired frosting consistency.
3. Optionally add the food coloring as desired.
4. Add a generous dollop of frosting to each cookie and add sprinkles to taste.

For more detail averiecooks

FLOURLESS PEANUT BUTTER COOKIES

INGREDIENTS:

1. 1 cup Peanut Butter
2. 3/4 cup Brown Sugar, Packed
3. 2 tablespoons Brown Sugar
4. 1 whole Egg
5. 1 1/2 teaspoon Pure Vanilla Extract
6. 3/4 teaspoon Baking Soda
7. 1 pinch Salt

INSTRUCTIONS:

1. Preheat oven to 350 degrees.
2. Line a cookie sheet with Silpat or parchment. Set aside.
3. In a mixer or by hand combine peanut butter and brown sugar until smooth and creamy.
4. Add egg, vanilla, baking soda and a pinch of salt. Mix until fully combined.
5. By heaping tablespoon or standard sized cookie scoop drop dough onto lined cookie sheet.
6. Use the back of a fork to form a crisscross pattern on each cookie.
7. Bake for 10-12 minutes until edges are lightly brown.
8. Allow cookies to cool on baking sheet for 2 minutes before removing to cooling rack.

For more detail serenabakessimplyfromscratch

EASY LOW CARB PEANUT BUTTER CHOCOLATE

image credit wholesomeyum

INGREDIENTS

1. 1/2 cup Powdered erythritol (or any powdered sweetener, to taste)
2. 3 tbsp Cocoa powder
3. 2/3 cup Peanut butter (creamy, salted)
4. 1/2 tsp Vanilla extract
5. 1/2 cup Almonds (coarsely chopped)
6. 2 tbsp Sugar-free dark chocolate chips (optional)

Recipe

Red Velvet Cherry Dream Bars

3 Ingredient Peanut Butter Cookies

The Best Ever Carrot Cake with Cream Cheese Frosting


INSTRUCTIONS

1. In a food processor, pulse together the sweetener and cocoa powder, until mixed. Add the peanut butter and vanilla. Process until smooth and glossy. Adjust sweetener to taste if needed. (The dough will be very dense, but should stick when pressed together. If it's powdery or crumbly, you may need to add more peanut butter, depending on how thick yours is.)
2. Pulse in the almond pieces until just combined. (Don't overmix - you want pieces for crunch.)
3. Line a cookie sheet with parchment paper. Use a cookie scoop to scoop the dough, press it in firmly, then release onto the cookie sheet. Use the palm of your hand to gently press down on each cookie ball to flatten. If using chocolate chips (optional), press them into the tops of the cookies.
4. Refrigerate for at least 30 minutes to firm up more. Store in the fridge.

For more detail wholesomeyum

Cookies and Cream Caramel Layer Bars

Ingredients

1. 1 package 16 oz PillsburyTM Big DeluxeTM HERSHEY'S refrigerated cookies ‘n’ creme cookies
2. 1/4 cup dark unsweetened baking cocoa
3. 1 package 11 oz caramel bits
4. 8 tablespoons heavy whipping cream
5. 3/4 cup pecans coarsely chopped
6. 8 tablespoons butter
7. 3 cups powdered sugar
8. 3 bars HERSHEY'S cookies 'n' creme candy 1.55 oz each, broken into pieces

Instructions

1. Heat oven to 350°F. Spray 8-inch square (2-quart) baking dish or pan with cooking spray.
2. In medium bowl, crumble cookie dough; stir or knead in cocoa until well mixed. Press evenly in bottom of baking
3. dish. Bake 18 to 20 minutes or until set. Cool 20 minutes.
4. In medium microwavable bowl, microwave caramel bits and 2 tablespoons of the whipping cream uncovered on
5. High 1 1/2 to 2 1/2 minutes, stirring every 30 seconds, until smooth. Carefully spread caramel mixture evenly over
6. cooled bar base. Sprinkle with pecans. Cool about 20 minutes or until caramel is set.
7. In medium microwavable bowl, microwave 6 tablespoons of the butter uncovered on High 30 to 40 seconds or until melted. Beat in powdered sugar and remaining 6 tablespoons whipping cream until smooth and creamy. Pour
8. evenly over pecans. Refrigerate about 1 hour or until set.
9. In small microwavable bowl, microwave candy bars and remaining 2 tablespoons butter uncovered on Medium
10. (50%) 1 minute to 1 minute 30 seconds, stirring every 30 seconds until smooth. Spread evenly over bars.
11. Refrigerate about 2 hours or until center is firm. Cut into 8 rows by 4 rows.
12. 32 bars

For more detail eazypeazymealz

PEANUT BUTTER MUDDY BUDDY COOKIES

INGREDIENTS

1. 1 stick unsalted sweet cream butter, softened 1/2 C
2. 1/2 C peanut butter
3. 1/2 C light brown sugar
4. 1/2 C sugar
5. 1 egg
6. 1 1/2 C flour
7. 1/2 tsp baking soda
8. 3/4 tsp baking powder
9. 1 C Nestle milk chocolate chips
10. 1/2 tsp canola oil
11. 1/2 C powdered sugar

INSTRUCTIONS

1. Preheat the oven to 350 degrees
2. In a large bowl, mix together the flour, baking soda and baking powder
3. Using a standing mixer, cream together the butter, peanut butter, and both sugars until cream and combined
4. Mix in the egg until blended
5. Gradually mix in the flour until combined
6. Using the ice cream scooper, scoop some dough into your hands and roll into a ball
7. Place the cookie dough balls onto the cookie sheet
8. Take the bottom of a glass and lightly press down onto the cookies to get round disks.
9. Bake for 8-10 minutes
10. Once baked, let the cookies cool for a few minutes before transferring to a wire rack
11. Using a bowl, melt together the chocolate chips and oil in intervals of 30-45 seconds
12. Scoop melted chocolate into the piping bag
13. Cut off the tip of the piping bag and pipe dollops of chocolate into the middle of the cookie
14. Let the chocolate completely harden

For more detail kitchenfunwithmy3sons

Easter M&M Cookies

image credit crazyforcrust

INGREDIENTS

1. 1/2 cup 113g unsalted butter, softened
2. 3/4 cup 129g brown sugar, packed
3. 1 teaspoon vanilla extract
4. 1 large egg
5. 1 box 3.4 ounces/96g Instant Vanilla Pudding Mix
6. 1/2 teaspoon baking soda
7. 1/4 teaspoon salt
8. 1 1/4 cups 155g all purpose flour
9. 1 cup 195g pastel colored M&Ms
10. 1/2 cup 76g pastel sprinkles

INSTRUCTIONS

1. Note: This dough requires chilling.
2. Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Mix until combined. Mix in flour, then stir in sprinkles and M&Ms.
3. Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered with parchment or a silpat baking mat. There’s no need to space them out, you’re going to chill them. Cover and chill for at least 30 minutes.
4. Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place chilled cookie dough balls 2” apart on cookie sheet. Bake 9-11 minutes or until the edges just start to turn brown. Cool 5 minutes on cookie sheet before transferring to a rack to cool completely. Store in an airtight container for up to 4 days or freeze for up to one month.

For more detail crazyforcrust

Best-Ever White Chocolate Cranberry Macadamia Nut Cookies

image credit thebakingchocolatess

Ingredients

1. 1 cup unsalted butter 2 sticks, room temperature
2. 1 cup dark or light brown sugar packed
3. 3/4 cup granulated sugar
4. 2 large eggs
5. 1 tablespoon vanilla extract
6. 3 cups all-purpose flour
7. 1 teaspoon baking soda
8. 3/4 teaspoon salt
9. 1 1/2 cups Ghiradelli White Chocolate Chips or white chocolate chunks, chopped
10. 1 1/2 cup dried cranberries
11. 1//2 cup coarsely chopped roasted salted macadamia nuts approx. 4 1/2 ounces

Instructions

1. Heat oven to 350°F.
2. Beat sugars, butter, vanilla and eggs in large bowl with electric mixer on medium speed until light and fluffy.
3. Stir in flour, baking soda and salt until just incorporated. (dough will be stiff).
4. Stir in white chocolate, nuts and cranberries.
5. Using small cookie scoop, drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
6. Bake 10 to 12 minutes or until light brown.
7. Cool 5 minutes; remove from cookie sheet to wire rack.
8. Cookies stay fresh when kept in a sealed container at room temperature for 3 - 4 days, or can be frozen for up to two months.

For more detail thebakingchocolatess

Mississippi Mud Cookies

image credit ihearteating

INGREDIENTS

1. 1 cup butter
2. 1 1/2 cups brown sugar (packed)
3. 1 large egg
4. 1 egg yolk
5. 1 teaspoon vanilla extract
6. 2 1/2 cups all-purpose flour¹
7. 1/3 cup unsweetened cocoa powder
8. 1 teaspoon baking soda
9. 3/4 teaspoon kosher salt²
10. 1/2 cup chopped pecans
11. 4 ounces chopped semisweet baking chocolate
12. 1/2 cup mini marshmallows

INSTRUCTIONS

1. Preheat oven to 375 Line baking sheets with parchment paper or silicone baking mat.
2. Melt butter in a large heavy saucepan.
3. Remove from heat, and stir brown sugar into melted butter.
4. Let stand 5 minutes.
5. Add egg and egg yolk; stir to combine.
6. Stir in vanilla extract.
7. Add flour, cocoa powder, baking soda, and salt. Stir until just combined.
8. Stir in pecans and chopped chocolate just until incorporated.
9. Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet.
10. Bake for about 6 minutes.
11. Gently press 3 marshmallows into the top of each cookie.3
12. Continue to bake for 2-3 minutes, or until the edges of the cookies are set.
13. Let cool on cookie sheet for 5 minutes.
14. Remove to wire rack to finish cooling.

For more detail ihearteating

Strawberry Cookies With White Chocolate Chunks

image credit omgchocolatedesserts

Ingredients

1. 1 1/4 cup all-purpose flour
2. 1/2 teaspoon baking powder
3. 1/8 teaspoon salt
4. 1/4 cup unsalted butter-softened
5. 4 oz cream cheese-softened
6. 3/4 cup sugar
7. 1 egg
8. 1 teaspoons vanilla extract
9. 3/4 cup chopped fresh strawberries
10. 2 tablespoon lemon juice
11. 1–2 tablespoon flour
12. 5 oz white chocolate-chopped
13. sanding sugar

Instructions

1. Preheat the oven to 350 F and line pans with parchment paper.
2. Pour fresh lemon juice over chopped strawberries, drain them after a few minutes.
3. Whisk together 1 1/4 cup all-purpose flour, salt and baking powder and set aside.
4. Beat butter with sugar and cream cheese until it’s light and fluffy.
5. Add egg and vanilla and mix well.
6. Gradually add flour mixture and mix until it’s well combined.
7. Stir in chopped white chocolate.
8. Sprinkle strawberries with 1-2 tablespoon flour, toss them until all strawberries are coated with thin layer of flour and then stir them really gently in the batter.
9. Drop heaping tablespoon of batter onto pan leaving an inch space between.
10. Set the cookies in the refrigerator for 5-10 minutes before baking.
11. Sprinkle the cookies with sanding sugar if you want, but do not overdo it because they are sweet enough.
12. Bake for 13-15 minutes( until the edges become golden brown).
13. Let them cool a few minutes in the pan than transfer them to a wire racks to cool completely.

For more detail omgchocolatedesserts

'Thick 'n Fudgy' Chocolate Explosion Cookies

Ingredients

1. 1 cup butter. softened
2. 1½ cups granulated sugar
3. 2 teaspoons vanilla extract
4. 2 eggs
5. 1/3 cup Hershey's Spreadable Chocolate
6. 2 1/2 cups all purpose flour
7. 2/3 cup cocoa powder
8. 1 teaspoon baking soda
9. ½ teaspoon salt
10. 1 1/2 cups Dark chocolate chips reserve 1/2 cup for tops of cookies
11. 1 1/2 cups Milk Chocolate Chips reserve 1/2 cup for tops of cookies
12. Optional: Hershey's Spreadable Chocolate for drizzling

Instructions

1. Preheat the oven to 350 degrees. Prepare a baking pan with non-stick spray, parchment paper or a silicone baking mat.
2. Using a mixer, cream the butter, sugar, and vanilla until creamy and fluffy.
3. Add in the eggs and Hershey's Spreadable Chocolate and mix until just combined.
4. In another bowl, combine the flour, cocoa powder, baking soda, and salt.
5. Add the flour mixture to the butter mixture and mix until incorporated. The dough will be thick.
6. Stir in 1 cup of dark and 1 cup of milk chocolate chips.
7. Cover dough and place in fridge for 30 minutes or so.
8. Using a large scoop, scoop the dough balls out and then roll the dough into even balls. Flatten just a tad and with the 1/2 cups of each of the reserved dark and milk chocolate chips left, gently press several chips into the tops of the cookies.
9. Place on baking sheet and bake for 8-10 minutes and transfer to a cooling rack.
10. When you take the cookies out of the oven, they will look underdone, thick and puffy-looking, which will make them soft and fudgy!
11. If you want to add some extra chocolate 'oomph', melt some Hershey's Spreadable Chocolate in the microwave for 60 - 90 seconds and spoon into a plastic ziploc bag.
12. Snip small hole in tip, squeeze and drizzle back and forth on cookies.

adapted from thebakingchocolatess

GLUTEN FREE, PALEO & KETO COOKIES 'N CREAM FAT BOMBS

INGREDIENTS

FOR THE 'OREO COOKIE' CRUMBS

1. 60 g almond flour
2. 11 g cocoa powder
3. 2-3 tablespoons Swerve confectioners or powdered xylitol*
4. 1/2 teaspoon instant coffee optional
5. pinch kosher salt
6. 2 tablespoons melted grass-fed butter or ghee/coconut oil

FOR THE VANILLA CREAM

1. 160 ml full fat coconut milk
2. 2-4 tablespoons xylitol erythritol, to taste*
3. pinch kosher salt
4. 160 ml heavy whipping cream or chilled coconut cream (see notes)
5. 2 teaspoons vanilla extract
6. METRIC - US Cups

INSTRUCTIONS

FOR THE 'OREO COOKIE' CRUMBS

1. Lightly toast almond flour in a dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!
2. Transfer toasted almond flour to a small bowl, and mix in cocoa, sweetener to taste, coffee (optional) and salt. Add in butter, mix until thoroughly combined. Press about 1/3 of the mixture into cupcake liners or silicon molds and leave the remaining 2/3 as 'crumbs'. Place both in the freezer while you make the vanilla cream.

FOR THE VANILLA CREAM

1. Add coconut milk, sweetener and salt to a saucepan over medium heat. Whisk until the sweetener has dissolved and the mixture is smooth (doesn't take too long). Transfer to a mixing bowl and allow to cool completely.
2. Add heavy whipping cream or cold coconut cream to a large chilled bowl and whip until soft peaks form. Mix in vanilla extract and the cooled coconut and sweetener mixture. Once the mixture is smooth, fold in the frozen 'cookie' crumble.
3. Pour your cookies 'n cream mixture into the prepared molds and freeze until solid. Allow to thaw for 10-15 minutes before indulging.

For more detail gnom-gnom

Glazed Cream Cheese Lemon Cookies

Ingredients

1. ½ cup unsalted butter softened
2. ¼ cup cream cheese softened
3. 1 cup granulated sugar
4. 1 large egg
5. ½ tsp vanilla extract
6. 2 tbsp to 3 tbsp lemon zest
7. 3 tbsp lemon juice
8. 2½ cup to 2¾ cup all-purpose flour if the dough is super soft, add more flour
9. 2 tsp cornstarch
10. 1 tsp baking soda
11. ¼ tsp salt

Lemon Icing
1½ tbsp lemon juice or water use any extra lemon zest, too
¾ cup to 1 cup powdered sugar

Instructions

1. Combine butter and cream cheese in a bowl fit with a paddle attachment of a mixer. Cream together for about 1 minute.
2. Add granulated sugar and continue to mix. Add egg and vanilla extract and continue to beat on medium to high speed until light and fluffy, about 5-7 minutes.
3. Add half the flour, all the baking soda, salt, cornstarch and lemon zest. Add lemon juice and the remaining flour.
4. Mix to combine until the dough starts to form like a ball. Add a little more flour until slight ball starts to form.
5. Cover and refrigerate dough at least 2-3 hours or up to a few days.
6. Preheat oven to 350 degrees F. Prepare baking sheet and spray with cooking spray or parchment paper.
7. Using a cookie scoop, scoop about 1½ tablespoon cookie dough. Roll cookie dough between hands to get a nice round ball and place on prepared cookie sheet.
8. Bake for 8-15 minutes.
9. TIP: This recipe is incredibly popular and has been made by thousands. While this recipe works for 90 percent of readers, another 10% it appears raw. If the cookies appear raw after baking and undercooked, continue to cook an extra 5-15 minutes. Every oven is different so use your best judgment on this recipe.
10. Removed from oven and while still hot, slightly press down if desired.
11. Allow cookies to cool down completely before transferring. Cookies will slightly harden overnight a little more so don't bake them much longer.
12. To make the glaze, combine powdered sugar and water together in a small bowl. Whisk fast until ingredients are combined with no lumps.
13. Dip cookies upside down into icing or drizzle icing over the top and allow to harden

For more detail swankyrecipes

Butter Pecan Cookies

Ingredients
For the Buttered Pecans:

1. 1 and 1/2 cups pecan halves, finely chopped
2. 1 and 1/2 tablespoons unsalted butter

For the Butter Pecan Cookies:

1. 2 and 1/4 cups all-purpose flour
2. 2 and 1/2 tablespoons cornstarch
3. 1 teaspoon salt
4. 1 teaspoon ground cinnamon
5. 1 teaspoon baking soda
6. 2 sticks (8 ounces) unsalted butter, melted until browned
7. 1 cup dark brown sugar, packed
8. 1/2 cup granulated sugar
9. 2 teaspoons vanilla extract
10. 2 large eggs, at room temperature
11. 16 pecan halves, for decoration, optional

Instructions

For the Buttered Pecans:

1. Melt butter in a large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside until needed.

For the Butter Pecan Cookies:

1. In a large bowl combine flour, cornstarch, salt, cinnamon, and baking soda; whisk well to combine then set aside until needed.
2. Melt butter in a skillet over medium heat; continue cooking, stirring occasionally, until golden brown. Remove pan from heat and pour butter into a large, heatproof mixing bowl. Add in both sugars and whisk well to combine. Add in vanilla. Beat in eggs, one at a time, beating until eggs are just combined.
3. Using a rubber spatula, fold in the flour, stirring until just combined. Fold in the buttered pecans.
4. Cover bowl and refrigerate for at least 4 hours, and up to 2 days. If you refrigerate for more than 4 hours, you'll need to let the dough sit at room temperature until it's scoopable.

To Bake:

1. Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper.
2. Scoop 3 tablespoon sized rounds of dough onto the prepared sheet, leaving 2 inches in between each cookie for spreading. Firmly press a pecan half on top of each ball of cookie dough, if desired, then bake in preheated oven for 9 minutes, or until edges are set and the center is still a little jiggly. Sprinkle warm cookies with a little granulated sugar, if desired. Allow cookies to cool on the pan for 15 minutes, then carefully transfer to a cooling rack. Repeat with remaining cookie dough.

For more detail bakerbynature

Softbatch Cream Cheese Chocolate Chip Cookies

INGREDIENTS

1. 1/2 cup (1 stick) unsalted butter, softened
2. 1/4 cup cream cheese, softened*
3. 3/4 cup light brown sugar, packed
4. 1/4 cup granulated sugar
5. 1 large egg
6. 2 teaspoons vanilla extract
7. 2 1/4 cups all-purpose flour
8. 2 teaspoons cornstarch
9. 1 teaspoon baking soda
10. 1/4 teaspoon salt, optional and to taste
11. 2 1/4 cups semi-sweet chocolate chips or chunks**

INSTRUCTIONS

1. To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese (measure it by smooshing it into a 1/4-cup measure), sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).
2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
3. Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.
4. Using a medium 2-inch cookie scoop, form heaping mounds (I made 28). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
5. Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool. Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.***
6. Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

For more detail averiecooks

Milk & Cookies Cake

Ingredients

For the cake

1. 1 1/2 c. (3 sticks) butter, softened
2. 2 1/4 c. granulated sugar
3. 4 large eggs
4. 1 tbsp. pure vanilla extract
5. 3 c. all-purpose flour
6. 1/4 c. cornstarch
7. 2 tsp. baking powder
8. 1 tsp. kosher salt
9. 1 1/4 c. milk
10. 1 c. mini chocolate chips
11. 9 Chips Ahoy cookies, crushed

For the frosting

1. 2 c. (4 sticks) butter, softened
2. 1/2 tsp. kosher salt
3. 1 (14-oz.) can sweetened condensed milk
4. 2 c. powdered sugar

For garnish
Chips Ahoy cookies

Directions

1. Make cake: Preheat oven to 350°. Line three 8″ cake pans with parchment paper.
2. In a large bowl using hand mixer (or in the bowl of a stand mixer), beat together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and mix until combined.
3. In another large bowl, whisk together flour, cornstarch, baking powder, and salt. Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in milk and mix until fully incorporated. Add remaining dry ingredients and stir until just combined. Fold in mini chocolate chips and crushed cookies.
4. Divide batter evenly between prepared cake pans. Bake until slightly golden on top and a toothpick inserted into the middle comes out clean, about 38 to 40 minutes. Let cool completely.
5. Meanwhile, make frosting: In a large bowl using the hand mixer, or in a standing mixer with the paddle attachment, beat butter and salt until light, fluffy, and lightened in color, 5 to 7 minutes. Slowly beat in sweetened condensed milk until fully incorporated, then beat in powdered sugar until smooth.
6. To assemble cake: Use a serrated knife to level tops of cakes. Place a small spoonful of frosting in the center of your serving dish to secure bottom cake. Cut four 3″ wide strips of parchment paper, and place in a square on your serving dish.
7. Frost crumb coat: Place first layer of cake in the center of your serving dish. Top with 1 cup buttercream and smooth into an even layer. Top with second cake, frost with another cup of buttercream, then top with final cake and frost with one more cup buttercream. Smooth out excess frosting along sides of cake until completely coated, adding more fresh buttercream if needed. Refrigerate 30 minutes.
8. When crumb coat has hardened, continue frosting cake with a thick layer of buttercream, reserving 1/2 cup for piping, if desired.
9. Decorate cake with cookies and serve.

The Perfect Rice Krispie Treats Recipe

Ingredients:

1. 5 tablespoons butter
2. 8 cups, plus 2 cups mini marshmallows
3. 6 cups Crispie Cereal
4. 1/2 teaspoon kosher salt (optional)

Instructions:

1. Line a 9×9 pan with foil and spray lightly with cooking spray, set aside.
2. In a large post over low heat melt butter. Once butter in melted add in 8 cups mini marshmallows, stirring constantly.
3. Once the marshmallows are just melted remove from heat and stir in your cereal and salt until just coated in marshmallow mixture. Now stir in the remaining 2 cups of mini marshmallows.
4. Pour mixture into prepared pan and press in evenly.
5. Allow to cool completely before cutting into squares.

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Soft & Chewy Peanut Butter Oatmeal Cookies

INGREDIENTS

1. 1 1/4 cups flour
2. 1/2 tsp baking powder
3. 1 tsp baking soda
4. 1/2 cup packed brown sugar
5. 1/2 cup white sugar
6. 1 stick unsalted butter softened
7. 2 large eggs
8. 1 tsp vanilla extract
9. 1/2-3/4 cup chunky peanut butter depending on taste
10. 3/4 - 1 cup oats

Recipe The Best Ever Carrot Cake with Cream Cheese Frosting

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. In a small bowl, whisk together the flour, baking powder and baking soda.
3. In large mixing bowl, cream together the softened butter, brown sugar and white sugar until smooth, about 2 minutes.
4. Beat the egg, vanilla extract and chunky peanut butter into the sugar mixture.
5. Slowly add the flour mixture to the sugar mixture until it's just mixed.
6. Fold in oats, being careful not to powder them.
7. Roll 1 1/2 inch balls of dough and place on a baking sheet prepared with parchment paper, about 2 inches apart.
8. Bake for 10-12 minutes.

Recipe GRANDMA’S BROWNIES

THE BEST PECAN PIE BARS

For more detail lifeshelives