Peanut Butter Snickeroos

Ingredients:

1 bag of Snickers Peanut Butter “Fun Size”, Frozen
1 c. all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 sticks of butter, softened
1 cup granulated sugar
1/4 c. packed brown sugar
1 large egg
1 tbsp. vanilla extract
2 1/2 c. old fashioned rolled oats


Directions
Freeze Snickers Peanut Butter Fun Size for at least 2 hours before preparations begin.  Preheat the oven to 350F. Spray baking tray with cooking spray for baking, or butter and flour.

In a medium sized bowl, whisk together flour, baking powder and soda, and salt.In a large mixing bowl, beat together the softened butter and both sugars until light and fluffy, scraping the sides often. Add the egg and vanilla and beat again until fully incorporated, again scraping the sides.  Add the flour mixture a little at a time, mixing on slow speed after each addition. When fully combined, begin to add the oats, mixing again. Stir the dough by hand once more, scraping the sides and bottom of the bowl to make sure there aren’t any pockets of flour or oats that aren’t mixed in.

Remove Snickers from freezer and unwrap 12 pieces. Using an ice cream scoop, scoop out a ball of dough and place it into the palm of your clean and dry hand. Flatten the dough a bit between your two palms, and then place the a frozen Snickers in the middle of the dough.  Using your hands, force the dough to mold around the candy piece until it is completely covered in the dough, with no holes or cracks. You should not be able to see the chocolate of the Snickers at all. Place the now square-shaped dough ball into one of the cups in your pan. Repeat until you have used all the dough.

I made 12 with a little left over dough that I turned into about 3 plain oatmeal cookies, but if you have more Snickers, feel free to make more than 12.

Bake until the cookies are a deep golden brown, between 14 and 17 minutes. Rotate the baking sheet halfway through the cooking time to get optimal browning. Allow to cool in pan for 10 minutes, then move to a wire cooling rack. When entirely cool, decorate with chocolate icing.


Chocolate Decorating Icing
1/2 c semi-sweet or milk chocolate chips, melted
2 tbsp powdered sugar

Melt the chocolate chips in the microwave, 30 seconds at a time. Stop and stir after each 30 seconds until completely melted. Add the powdered sugar and stir until completely dissolved. This should thicken the chocolate considerably.

Spoon melted chocolate into a medium sized ziploc bag. Press out the air and seal tightly, twisting the bag so that all the chocolate moves into the corner of the bag. Alternatively, use a disposable piping bag. Cut a very tiny corner off the ziploc or piping bag, and then decorate the Snickerdoos to your desire, with stripes, cross hatching, zigzags, or dots.

M & M Sugar Cookies

I got this recipe from Deals to Meals who got if from Jamie Cooks it Up!

Yield: 48 cookies

Time: 1 hour

1 C butter, softened

1 1/2 C sugar

2 eggs

1 1/2 t vanilla

3 C flour

2 t baking powder

1 t baking soda

2 t cream of tartar

dash of salt

1 medium bag (12 oz) M and M's

DIRECTIONS:

1. In a stand mixer, or with hand held beaters cream the butter and sugar for about 3 minutes, or until fluffy.

2. Add the eggs and vanilla and mix for 2 more minutes.

3. In a separate small mixing bowl combine all dry ingredients. Add to the butter mixture and mix until well combined.

4. Pour in your M and M's and mix just until combined. Don't mix too long here guys and gals...you will crush your M and M's into smithereens.

5. Form into round balls (about 2 inches in size) and lay onto a cookies sheet. I like to smash the dough down just a little bit with the palm of my hand.

6. Bake at 350 for 8 minutes (about 6 minutes at 325 in a convection oven) or until you see the cookies start to crack. Take them out of the oven and let them finish cooking on the hot sheet for about 5 minutes.

7. Remove from the cookie sheet onto a wire rack to finish cooling.

Chocolate Chip Cookie Bars

2 1/8 cups (10 1/2 ounces) all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
1 cup (7 ounces) light brown sugar
1/2 (3 1/2 ounces) cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips (use your preference of semisweet, bittersweet, milk, white, peanut butter...the options are endless!)

Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.

Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.

Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.

Neiman-Marcus Cookies

2 c butter
24 oz chocolate chips
4 c flour
2 c brown sugar
5 c blended oatmeal
2 tsp baking powered
3 c chopped nuts
2 tsp baking soda
1 tsp salt
2 c sugar
1 - 8 oz Hershey bar (grated)
4 eggs
2 tsp vanilla

Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder, and baking soda. Add chocolate chips, Hershey bar, and nuts. Roll into balls and place 2 inches apart on a greased cookie sheet.

Bake for 10 minutes at 375.

Makes approx 110 cookies.

Special K Pan Cookies

Base:
1/2 c white karo syrup
1/2 c white sugar
1/2 c crunch peanut butter
3 c Special K cereal

Topping:
6 oz chocolate chips
1 pk butterscotch chips
2 or 3 tbsp milk

Combine karo syrup and sugar and bring to a boil in a saucepan. Remove from stove and quickly add crunchy peanut butter.

Butter a 9x13 pan and spread Special K cereal in the bottom of the pan. Pour syrup over cereal.

Melt all the topping ingredients together and spread over the base.

Let cool before serving.

Oreo Cookies

Cookie:

1 Devils food cake mix
3/4 c shortening
2 eggs

Mix together the above ingredients. It will be very thick. I find it easiest to just use your hands.

Filling:

4 oz softened cream cheese
1/2 lb powdered sugar (or 1 cup)

Mix together the above ingredients in a separate bowl. I like A LOT of filling, so I usually double the recipe.)

Cook dough balls at 375 for 7 minutes. Cool and add filling. Top with another cookie.

No Bake Cookies

I was so excited when my friend, Amy, posted this recipe. I LOVE No Bake Cookies!

In a saucepan, mix and bring to a boil 2 cups sugar, 1/3 cup cocoa, 1/2 cup milk and 1 stick butter or margarine. Remove from heat. Add 1/2 cup peanut butter and 3 cups uncooked oatmeal. Add 1/2 cup pecans or 1/2 cup coconut, if desired. Beat until well mixed and drop onto waxed paper.

Chocolate Chip Cookies

My friend, Kendra, gave me this recipe. I'm not sure if I was just out of the loop, but my chocolate chip cookie recipe was not nearly this good. You all for sure need to try this recipe out!

Makes 4 to 5 dozen.

Cream together:
2 cups Crisco
1 1/2 cup brown sugar (packed)
1 1/2 cup sugar

Add to above:
4 eggs
2 tsp vanilla

Add to above:
2 tsp salt
2 tsp baking soda
5 c. flour (I don't always put this much. I just add until it doesn't stick to my finger.)

Add chocolate chips

Bake at 350 degrees for 8-10 minutes. I only cook them 8 minute, because I like them SUPER soft! Mmmm.... Oh, and I don't usually add chocolate chips. They are yummy enough without them! ENJOY!!

Sour Cream Sugar Cookies

½ cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla
1 cup sour cream (don't use light or fat free)
3 ¼ cups flour
1 teaspoon baking soda
½ teaspoon salt

In a mixing bowl cream together the butter and sugar. Add the egg, vanilla and sour cream.  Mix until well combined. Mix in the dry ingredients. Refrigerate the dough overnight. Roll out thin and cut with cookie cutters. Bake at 350 degrees for 11 minutes.

Cake Mix Cookie

I got this recipe from Mel on 24 Hour Menu!

 

1 Box Cake Mix (any flavor)

1/3 cup vegetable oil

2 Eggs

Mix ins of your liking

This recipe is awesome! You can use any combination of mix/mix ins. Here are some examples of ones I have used:

Coconut Cake Mix with Chocolate Chips

Devils Food Cake Mix with Peanut butter chips

White Cake mix with white choc chips and dried cranberries

Chocolate Cake mix with choc chips and walnuts

Yellow Cake mix with chocolate chips

White Cake mix with andes mint chips

 

Bake cookies at 350 for 9-13 minutes!  I usually bake mine for about 9 minutes, because if you cook them too long then they get dry.  Enjoy!

White Chocolate Cherry Cheesecake

1 cup brown sugar
¼ cup white granulated sugar
3 eggs
1 tsp vanilla
½ cup shortening
¼ cup butter or margarine softened
¼ cup white chocolate chips melted
3 cups flour
1 tsp baking soda
½ tsp salt
1 ½ cups white chocolate chips

8 oz package cream cheese softened
¾ cup powdered sugar
1 tsp vanilla
1-2 Tbsp milk

1 can cherry pie filling or in our case your favorite jam--ours was raspberry peach.

Heat oven to 350 degrees.

In large mixing bowl cream together sugars, shortening, margarine, vanilla and eggs. Add in slightly cooled melted white chocolate. Beat at medium speed of electric mixer until well blended. Add flour, baking soda and salt. Beat at low speed until soft dough forms. Stir in white chocolate chips.

Cream together softened cream cheese , powdered sugar and vanilla. Stir in milk until blended.
Drop dough by heaping teaspoons about 2 inches apart onto ungreased cookie sheet. Make an indention with your finger or spoon in top of dough. Drop a teaspoon of cream cheese mixture into each indention. Bake for 10 -12 minutes or until light golden brown. Let cool for 1-2 minutes before removing from cookie sheet. Let cool. Spoon on cherry pie filling or jam. Store in refrigerator.

Makes about 3 dozen