Aunt Adeline's Brownies

2 squares unsweetened baking chocolate
1/2 cup butter
1 cup sugar
2 eggs
1/2 teaspoon salt
1/2 cup flour
1/2 teaspoon vanilla
1 cup sugar
1 square unsweetened baking chocolate
1/4 cup milk
3 tablespoons butter
dash salt


For Brownies : Melt 2 squares chocolate and 1/2 cup butter. Add 1 cup sugar and eggs beat well. Add salt, flour and vanilla until blended. Put into a 8x8 pan and bake at 350 degrees for 20-25 minutes

For Frosting : Combine the last 5 ingredients and bring to a rolling boil for 1 minute, exactly. Remove from heat and beat until thick. If it doesn't thicken right away place bowl into a cool water bath while beating. Pour thickened frosting evenly over brownies. Frosting should have a glossy look, and will harden as it sets.

Bethany's Christmas Toffee

           1 pound butter
           2 cups sugar
           6 dark chocolate Hershey bars
           1/4 cup finely chopped walnuts

           In a medium saucepan melt butter; add sugar.
           Cook to 310 degrees (hard crack stage).

           Pour into a parchment lined cookie sheet.
           Immediately lay chocolate bars over the 
           mixture. When melted spread chocolate,
           sprinkle with walnuts 
           

Blond Toffee Brownies

1/2 cup butter or margarine, softened
1 cup sugar
1/2 cup packed brown sugar
2 egg
1 teaspoon vanilla
1 1/2 cups flour, all-purpose
2 teaspoons baking powder
1/4 teaspoon salt
1 cup English toffee chips or almond brickle chips


In a mixing bowl cream butter and sugars. Add eggs one at a time, mixing well after each. Beat in vanilla. Combine flour, powder and salt, add to creamed mixture. Stir in toffee pieces. Spread evenly in a greased 9x13 pan. Bake at 350 degrees for 35-40 minutes or when a toothpick comes out clean. Cool on rack.

Brown Sugar Cookies

14 tablespoons butter, divided
1 3/4 cups brown sugar
1 tablespoon vanilla
1/2 teaspoon salt
1 large egg
1 egg yolk
10 1/2 ounces flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder


Over medium heat melt 10 tablespoons butter, continue to cook until browned. Pour into a large bowl, add rest of butter and stir to melt. To butter add brown sugar, vanilla and salt; mix well. Add slightly beaten egg. In a separate bowl combine flour, soda and powder; add to butter mixture; mix well.

Mix 1/4 cup sugar and 1/4 cup brown sugar in a small bowl. Using a scoop make dough into ball; roll in sugar mixture. Bake in a preheated 350 degree for 12-14 minutes. Do not over bake.

Butterfinger Truffles

           16 ounce graham crackers crumbs
           16 ounces creamy peanut butter
           chocolate almond bark, melted
           
           Glaze
           2/3 cup powdered sugar
           1 tablespoon peanut butter
           4-6 teaspoon water

          In a food processor add graham cracker crumbs 
          and peanut butter, pulse until combined. Put in a
          bowl, cover and chill for at least 1 hour.
          After chilled make filling into balls or logs, cover 
         and freeze for 15 minutes. Melt almond bark until
         smooth. Dip frozen balls into chocolate, and allow
         to set. In a small bowl add powdered sugar, peanut
         butter and water; mix well. Put glaze in a small bag
         and pipe unto truffles.

Cake Batter Chocolate Chip Cookie

                  1 1/4 cup all-purpose flour

                  1 1/4 cup yellow or vanilla boxed cake mix

                  1/2 teaspoon baking soda

                  1/2 teaspoon salt

                  3/4 cup unsalted butter, softened

                  1/2 cup granulated sugar

                  1/2 cup packed light brown sugar

                  1 egg, at room temperature

                  1 1/2 teaspoons vanilla extract

                  1/2 cup white chocolate chips

                  1/2 cup of semi-sweet chocolate chips

                  1/2 cup sprinkle

1. In a large bowl, sift together flour, cake mix, and baking soda. Set aside.
2. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and beat on high until combined. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Add the chocolate chips and sprinkles. Mix on low until the add-ins are evenly disbursed.
3. Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3-4 days.
4. Once dough has been chilled, preheat oven to 350°F. Line two large cookie sheets with parchment paper or silicone baking mats.
5. Scoop rounded balls of the cold dough onto an ungreased baking sheet, use about 1.5 Tablespoons of cookie dough per cookie. Shape your cookie dough balls to be "taller" than they are wide. Press a few chocolate chips into the tops of the cookie dough balls, if desired. That makes a pretty cookie. Make sure to keep dough chilled when working in batches.
6. Bake the cookies for 10-12 minutes until edges are slightly browned. Mine take 10 minutes exactly. The centers will still appear very soft, but the cookies will set as they cool. You can also press a few more chips into the tops of the cookies at this point (the chips will melt down and stick from the warm cookies).
7. Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely
   

Cake Mix Crinkle Cookies

18 1/4 ounces Cake Mix, Any Flavor
6 tablespoon butter, melted
2 large egg, beaten
1 cup powdered sugar.


Preheat oven to 350 degrees. Mix cake mix, butter and eggs
until combined. Refrigerate for 1 hour. Roll a spoonful of dough
between your hands to form a ball. Roll dough ball in the powdered
sugar; place on cookie sheet. Bake for 8 minutes; cool completely.

Candy Bar Surprise Cookie

2 sticks butter, softened
1 cup creamy peanut butter
1 cup light brown sugar
1 cup sugar
2 egg
1 teaspoon vanilla
3 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
Mini candy bars, snicker, milky way, etc.


n a bowl combine butter, peanut butter and sugar until light and fluffy. Slowly add eggs and vanilla until completely combined. Mix in flour, salt and baking soda. Cover and chill 3 hours. Divide refrigerated dough into pieces big enough to wrap around the candy bars, forming a ball. Bake on a greased cookie sheet at 325 degrees for 13-15 minutes. Cool on rack.

Caramel Krispie Bars

8 cups rice krispies®
10 ounces marshmallows
4 tablespoon butter
24 pieces caramel candy
1 can condensed milk, sweetened


Mix 4 cups krispies, 4 cups marshmallows, and 1/4 cup butter. Make a layer of rice krispy treats in 9x13 pan. Heat caramels, condensed milk and 1/4 cup butter until caramels are melted. Pour over krispy treats. Repeat first krispy layer and place over caramel layer.

Chewy Coconut Cookies

           1 1/4 cups flour
           1/2 teaspoon baking soda
           1/4 teaspoon salt
           1/2 cup butter, softened
           1/2 cup brown sugar, packed
           1/2 cup sugar
           1 egg
           1/2 teaspoon vanilla extract
           1 1/3 cups flaked coconut

           Preheat oven to 350 degrees.

           In a bowl combine flour, baking soda and salt:
           set aside

           In a stand mixer cream butter and sugars until
           smooth. Beat in egg and vanilla until light and
           fluffy. Gradually add flour mixture until completely
           combined. Mix in coconut.

           Scoop out dough in balls and place on parchment
           lined cookie sheet 3 inches apart. Bake for
           11-13 minutes. Cool on wire rack.

Chocolate Brownie Cookies

           1/2 cup butter
           8 ounces semi-sweet chocolate chips
           3/4 cup sugar
           1/4 cup brown sugar
           2 eggs
           1 teaspoon vanilla
           3/4 cup flour
           2 tablespoons unsweetened cocoa powder
           1/2 teaspoon sea salt
           1/2 teaspoon baking powder
           1 cup chocolate chips

           In a saucepan over low heat, melt butter and chocolate
           chips, stirring until smooth. Remove from heat and cool
           slightly. In a large bowl whisk the sugars, eggs and
           vanilla. Slowly add melted chocolate to bowl and stir
           to combine. Into the bowl sift flour, cocoa powder, salt
           and powder; fold together until combined. fold in mini
           chips. Chill dough for 2 hours.

           Preheat oven to 350°, line a baking sheet with parchment.
           Roll dough into balls and place 2 inches apart. Bake for
           10-12 minutes. Cool for 5 minutes move to cooling rack.

Chocolate Peanut Sweeties

1/2 cup peanut butter
1/4 cup butter, softened
1 1/2 cups confectioner's sugar
2 1/2 dozen miniature pretzel twists
1 1/2 cups milk chocolate chips
1 tablespoon vegetable oil


In bowl, beat peanut butter and butter until smooth. Mix in sugar until combined. Shape mixture into 1" balls; press onto pretzel. Refrigerate for 1 hour to set peanut butter. Melt chocolate chips and oil. While holding the pretzel dip balls in chocolate. Refrigerate for at least 30 minutes before serving.

 

Christmas Wreath Cookies

           1/2 cup butter
           5 heaping cups of mini marshmallows
           6 cups of cornflakes
           1 teaspoon green food coloring
           mini red hots or red piping frosting

           In a large pan, over low heat melt butter; add
           marshmallows and cook until completely
           melted.  Remove from heat and add food coloring
           add cornflakes; mix until combined.

           Coat a 1/4 cup and your fingers with cooking spray.
           Scoop a 1/4 cup of mixture onto a piece of parchment
           paper; form into a wreath shop. Place the red hots or dots
           of frosting to make it look like berries.  Cool completely.

Cream Wafers

1 cup butter
1/3 cup whipping cream
2 cups flour
1/4 cup butter, softened
3/4 cup powdered sugar
1 egg yolk
1 teaspoon vanilla
green or pink food coloring


COOKIE : Mix butter and cream together, add flour, mix thoroghly, chill 1 hour. Heat oven to 375 degrees. Roll dough to 1/8 inch thick on a lightly floured board. Cut into 1/2 inch rounds. Transfer to waxed paper heavily sprinkled with sugar. Prick in 4 places with fork. Bake 7-9 minutes or until slightly puffy.

FILLING : Blend the soft butter, powdered sugar, egg yolk, vanilla and food coloring. Put between 2 cookies.

Crisco Chocolate Chip Cookie

1 2/3 cups brown sugar, firmly packed
1 stick Crisco butter flavored shortening
2 2/3 tablespoons milk
1 1/3 tablespoons vanilla
1 large egg
2 1/3 cups flour
1 1/3 teaspoons salt
1 teaspoon baking soda
2 cups chocolate chip


Preheat oven to 375 degrees. Combine 1st 4 ingredients in a mixer and cream until light and fluffy. Beat in egg. Combine flour, salt and soda; mix into cream mixture until well blended. Stir in chocolate chips. Drop by rounded tablespoons 3 inches apart on ungreased cookie sheet. Bake 8-10 minutes for chewy cookies; 11-13 for a crispy cookie. Cool on cookie sheet for 2 minutes then move to a cooling rack.

Funfetti Cookies

           1 cup of butter, softened
           1 1/2 cup sugar
           2 eggs
           2 teaspoons vanilla
           3 cups of flour
           2 tablespoons corn starch
           1 teaspoon baking soda
           1 teaspoon salt
           3/4 cup sprinkles, divided

           Cream butter and sugar until light and
           fluffy. Add eggs and vanilla mix to combine
           In a separate bowl combine flour, corn
           starch, baking soda and salt. Add flour 
           mixture to butter mixture and mix until
           combined. Stir in 1/2 cup sprinkles. Roll 
           into balls and chill for 1 hour. 

           Preheat oven to 350 degrees.  Place 1/4 cup
           of sprinkles in a bowl. Dip ball in sprinkles
           and place on parchment paper, sprinkle side up.
           Bake for 10-12 minutes, do not allow to brown.

Ginger Cookies

2 cups flour
3 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
1 cup sugar
1/4 cup molasses
1 egg
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves


Cream together butter and sugar. Add egg and molasses, mix well. Add the rest of the dry ingredients mix until well blended. Roll dough into small balls, roll in sugar. Bake at 375 degrees for 10-12 minutes.

Haystack Cookies

2 cups  chow mien noodles
6 oz butterscotch chips
1/2 cup peanut butter
2 ounces dark or milk chocolate


Line a sheet pan with wax paper and set aside.
In a large skillet over medium-low heat, melt
the butterscotch chips and peanut butter.
Stir with a spatula occasionally to prevent
burning and to smooth the mixture. When fully
melted, stir in the chow mien noodles. Drop large
spoonful's onto the wax paper lined sheet pan and
place in fridge to set up. Melt a small quantity of
chocolate and pour into a Ziploc bag. Use scissors
to snip just the very tip of a corner off to use the bag
for drizzling chocolate over the cookies once the
coating has set up.

Joan's Sour Cream Drop Cookies

           2 1/4 cup flour
           1/2 teaspoon baking soda
           1/2 teaspoon baking powder
           1/2 teaspoon salt
           1/2 cup shortening
           1 1/2 cup sugar
           2 eggs
           1 teaspoon vanilla
           1 cup sour cream

           Preheat oven to 375 degrees

           In a bowl combine flour, soda, powder and salt. In a
           mixer cream shortening and sugar until light and fluffy,
           about 5 minutes. Add eggs 1 at a time, blending well
           after each. Into the mixer add vanilla, then alternate sour
           cream and the flour mixture mixing well after each addition.
           Place a ball dough onto a cookie sheet and sprinkle with
           cinnamon sugar. Bake for 9-11 minutes.

Katie's Banana Pudding Cookies

12 tablespoons butter
3/4 cup light brown sugar
1/4 cup white sugar
3.4 ounces instant banana cream pudding dry mix only
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
2 1/4 cups flour
1 1/4cups white chocolate chips

Preheat your oven to 350°F.
Combine the flour and baking soda in a medium mixing
bowl and set aside. 
In a separate large mixing bowl, cream your butter and sugars
together using a hand mixer. Add in the dry pudding mix and
continue to beat with the hand mixer until well blended.
Add your eggs and vanilla and beat with the hand mixer until
smooth and no lumps remain.
Combine your wet and dry mixture, stir together with a wooden spoon.
Add the white chocolate chips and gently fold together.
Roll into 1-inch balls and place on a parchment paper lined baking sheet.
Bake these cookies at 350°F for 8-9 minutes. Do not over bake

Kiss Cookies

1 cup butter
1 cup peanut butter
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
chocolate kisses


Mix first 6 ingredients until fluffy. Beat in the rest on low speed. Form into 1" balls. Bake at 350 degrees for 12-15 minutes. Immediately press in kiss.

Lofthouse Cookies

           2 1/4 cups flour
           1/2 teaspoon baking powder
           1/4 teaspoon baking soda
           1 tablespoon cornstarch
           1/2 teaspoon salt
           1/2 cup butter, room temperature
           1 cup sugar
           1 egg, room temperature
           1/4 cup sour cream, room temperature
           1 1/2 teaspoon vanilla extract

          Buttercream Frosting
           1/2 cup butter, room temperature
           2 cups powdered sugar
           1 teaspoon vanilla
           2 tablespoons milk
           Food coloring
           Sprinkles

     Preheat oven to 375°

     Combine the first 5 ingredients in a bowl, whisk together.
     Cream together butter and sugar until fluffy. Beat in egg,
     vanilla and sour cream. Scrape bowl as needed. Add dry
     ingredients to wet 1/2 cup at a time, mix well between
     additions. Shape dough into a disk and wrap in plastic
     wrap and chill for at least 1 hour. Roll dough to 1/4 inch,
     cut out with a 3 inch cookie cutter. Bake for 8-9 minutes.
     cool completely.

     For frosting, cream butter, add powdered sugar, vanilla,
     milk and food coloring, beat until smooth. Top cookies
     with sprinkles.

Lemon Bars

1 cup flour
1/2 cup butter
1/4 cup powdered sugar
2 egg, well beaten
2 tablespoons lemon juice
1 cup sugar
1/2 teaspoon baking powder
2 tablespoon flour 

Mix flour, butter, powdered sugar and press
into 8 inch square pan. Bake at 350 degrees
for 20 minutes. Mix eggs, juice, sugar, baking
powder and flour. Pour over baked shell and
return to oven for 20 minutes. Dust with powdered
sugar. Cool before cutting.

Make You Cry Cookies

                    3 cups cake flour
                    3 teaspoon baking powder
                    1/2 teaspoon salt
                    1 cup butter, room temparature
                    1 cup sugar
                    2 large eggs
                    2 tablespoons sour cream
                    1 teaspoon vanilla extract

                Frosting
                    1/2 cup unsalted butter, softened
                    3 cups powder sugar
                    3 tablespoon milk
                    1 teaspoon vanilla extract
                    food coloring optional

                    In a medium bowl combine flour, powder
                    and salt; set aside.  In a mixer cream together
                    butter and sugar until light an fluffy.  Add eggs
                    one at a time, mixing well after each addition.
                    Add sour cream and vanilla; mix well. Gradually
                    add flour mixture, mixing until well combined.
                   Chill dough for 1 hour in refrigerator.

                    Preheat oven to 350 degrees.  Line baking sheet
                    with parchment paper. Roll 3 tablespoons of dough
                    into a ball.  Place ball on baking sheet and flatten to
                    1/2 inch.  Place cookies 2 inches apart.  Bake for
                    10-12 minutes. Cool on pan for a few minutes,
                    then transfer to a cooling rack.

                    For frosting; mix butter and powdered sugar until
                    combined.  Add milk and vanilla; mix until light
                    and fluffy.  Add food coloring if desired.

                   

Maple Oat Chewies

1 cup sugar
1 cup brown sugar, firmly packed
1 cup butter, softened
1 tablespoon molasses
2 teaspoons maple extract
2 eggs
1 3/4 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups rolled oats
2 cups rice krispies®
1 cup butterscotch chips, optional


Heat oven 350 degrees. Grease cookie sheets. In large bowl, beat sugar, brown sugar and butter until light and fluffy. Add molasses, maple extract and eggs; blend well. Add flour, baking powder, cinnamon and salt; beat at medium speed until well blended. Stir in oats, cereal and butterscotch chips. Drop by heaping teaspoons 2 inches apart onto greased cookie sheets. Bake at 350 degrees for 10 to 14 minutes or until light golden brown; cool 2 minutes, remove from cookie sheet.

Malted Chocolate Chip Cookie

           1/2 cup butter, softened
           2/3 cup brown sugar (133 grams)
           1 egg
           2 teaspoon vanilla
           1 1/2 cups flour (187.5 grams)
           1/4 cup malted malt powder (30 grams)
           1/2 teaspoon baking soda
           1/2 teaspoon salt
           1/2 cup milk chocolate chips

           Preheat oven to 350°

           In a mixing bowl, cream together butter and sugar, add egg and
           vanilla and mix to combine. In a separate bowl combine flour, malt
           powder, baking powder and salt. Add to mixer 1/2 cup at a time, mix
           well after each addition. Fold in chocolate chips.

           Scoop cookies onto a parchment lined cookie sheet 2 inches apart.
           bake until edges begin to brown, 8-11 minutes.

Monster Cookies

1/2 cup butter, softened
1 cup sugar
1 cup brown sugar
2 tablespoons brown sugar
3 egg
2 cups peanut butter
3/4 teaspoon light corn syrup
1/4 teaspoon vanilla extract
4 1/2 cups oatmeal, uncooked
2 teaspoons baking soda
1/4 teaspoon salt
1 cup M&Ms® plain chocolate candy
6 ounces semisweet chocolate chips


Cream butter; slowly add sugar and 1cup plus 2 tablespoon brown sugar, beat well. Add eggs, peanut butter, syrup and vanilla; beat well. Add oats, soda and salt; stir well. Stir in the M&M's and chips; dough will be stiff. Pack dough into a 1/4 cup measuring cup, and drop 4 inches apart on a lightly greased cookie sheet. Lightly press each cookie into a 3 1/2 inch circle with fingertips. Bake at 350 degrees for 12-15 minutes, center of cookie will be slightly soft. Cool slightly on cookie sheet, move to a wire rack and cool completely.

Oatmeal Carmelitas

1 1/2 cups caramel topping
1/4 cup flour
2 cups oatmeal
2 cups flour
1 1/2 cups brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup melted butter
6 ounces chocolate chip

Preheat oven to 350 degrees
In a small bowl combine caramel topping and
1/4 cup flour; set aside. In a large bowl combine
the rest of the ingredients except chocolate chips.
Place 2/3 of oatmeal mixture in a 9x13 pan,
sprinkle chips on top and pour caramel mixture
on top of chips. Top with remaining oatmeal mixture;
bake for 17-19 minutes.

Oatmeal Refridgerator Cookies (Meatballs)

2 cups sugar
1/2 cup cocoa
1/4 cup margarine
1/2 cup milk
1 tablespoon vanilla
1/2 cup peanut butter
3 cups oats


Mix sugar, cocoa, margarine and milk, bring to a boil. Add vanilla, and peanut butter. Remove from heat add oats, mix together well and let stand 5 minutes. Roll into balls and place on wax paper and refrigerate.

Orange Creamsicle Cookies

           15.25 white cake mix
           3 ounces orange Jell-O - small box
           2 tablespoon orange zest
           8 tablespoons butter, softened
           2 large eggs, room temperature
           11 ounces white chocolate chips

           Preheat oven to 350 degrees
           Prepare cooking sheets with parchment 
           paper

           In a large mixing bowl whisk together,
           cake mix, Jell-O powder and zest. Add
           butter and eggs and mix until combined.
           Add white chips and fold into dough.
           Scoop 1 1/2 tablespoons of dough and 
           roll into a ball and place on cookie sheet
           2 inches apart. Bake for 10-13 minutes, 
           until the edges are set. Cool on pan for 
          10 minutes then on a cooling rack.

Oreo Truffle

           35 Oreo cookies crumbs, set aside 2 tbls
           8 ounces cream cheese
           Almond bark, white or chocolate

           In food processor add crumbs and cream
           cheese; pulse until combined. Roll into
           balls and refrigerate for 1 hour.
           Melt almond bark and coat balls, top with
           reserved crumbs or piped almond bark.

Peanut Butter Cookies

1/4 cup shortening
1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 1/4 cups flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt


Cream together the first 6 ingredients. Sift together remaining ingredients and add to creamed mixture. Cool for 1 hour. Roll into balls, place on cookie sheet. Using a fork push down balls. Bake at 350 degrees for 10-12 minutes.