Nutella Banana
Ingredients:
-1 1/2 cups flour
-1 cup sugar
- 1/2 tsp. Baking soda
- 1/2 tsp. Salt
- 3/4 cup shortening
- 2 large ripe banana’s mashed
- 1 egg
- 1 3/4 cup oats
- 1/4 cup nutella
Instructions:
Preheat oven to 400 degrees F
Sift flour, sugar, baking soda and salt together in a large bowl
Cut in shortening
Beat in Mashed Banana’s and egg
Mix in oats
Take a knife and slice nutella into batter with a knife. Don’t mix it in completely, the stripes are what make them pretty!
Spoon “drops” onto a greased cookie sheet. Bake at 400 degrees F for about 8 - 10 minutes (Note: this is a lot softer than normal cookie dough and will not form balls, hence spoon “drops”)
You can frost these cookies if you would like too! Here is my easy buttercream recipe: 1/2 cup butter- softened, 3 Tbsp. milk, 2 tsp. Vanilla, 1 box (16oz) powdered sugar. Beat all ingredients together. You can add more milk or powdered sugar to get it to the consistency you want it.
Cookie monster
Ingredients:
1 cup butter softened (2 sticks)
3/4 cup light brown sugar packed
1 cup sugar
2 large eggs
1 Tbsp vanilla extract
3 1/2 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 bag chocolate chips (12oz)
1 package Oreo Cookies.
Instructions:
Preheat oven to 350*
3/4 cream butter and sugar together with a mixer until well combined. Beat in eggs and vanilla
In a separate bowl, mix the flour, salt and baking soda. Slowly add dry ingredients to wet, along with chocolate chips, until just combined
Using a one-inch cookie scoop to measure out dough, place a single Oreo between two equal scoops of cookie dough. Use your hands to mold the dough around the Oreo until edges are sealed and cookie is completely enclosed in dough. Repeat with each cookie until all dough is used.
Place onto a parchment lined baking sheet. The cookies will expand a bit when baking, so use 2 pans if necessary to provide enough space between them. Bake 11-15 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.
Salty Sweet Caramel Pretzel
Ingredients:
1 cup butter softened slightly
1 cup brown sugar
1/2 cup sugar
1 egg
1 egg yolk
2 1/2 tsp. Vanilla
1 Tbsp powdered milk (optional)
2 1/2 Cup Flour
3/4 tsp baking soda
3/4 tsp. salt
2 cups milk chocolate chips
1 cup caramel bits
1 cup pretzels (break up with hands)
Instructions:
Preheat oven to 350 degrees F
In a large mixing bowl cream butter, brown sugar, and sugar for 4 minutes until light and fluffy. Scrape down sides of the bowl
Add egg, egg yolk, vanilla, and powdered milk )optional) and cream until combined
Add flour, baking soda, and salt and stir just until combined
Stir in chocolate chips, caramel-bits, and pretzels
Use parchment paper on a baking sheet so the caramel doesn’t stick to the pan. Drop dough onto the baking sheet.
Bake for 11-14 minutes or until lightly golden brown on the edges
Ingredients:
cooking spray for pan
1 16.5 oz tube sugar cookie dough
1/2 cup cinnamon sugar
6 oz cream cheese, softened
1/4 cup sugar
1/2 tsp vanilla
pinch of salt
6 oz cool whip
Instructions:
Preheat oven to 350 degrees F and grease two- 12 cup muffin with cooking spray. Slice the cookie dough into 20 portions, them press each disc of dough into muffin cup, patting the sides down gently to form a well
Sprinkle with cinnamon- sugar and bake for 10 to 12 minutes, or intel the cookies are lightly golden
As soon as they’re out, use a hot glass (spray with cookie spray) to gently press down the center of each cookie . Set tray aside to cool for at least 20 minutes. Remove from baking tray to cool completely on wire rack
Meanwhile, make cheesecake filling. In a large bowl using a hand mixer, beat cream cheese, sugar, vanilla, and salt until smooth. Gently fold in Cool Whip
Spoon Filling into cooled cookie cups smoothing the top with an offset spatula and serve
cheese-cake cookies
Ingredients:
1 3/4 cups all purpose flour
1/2 tsp salt
1 tsp baking soda
1/2 cup Butter softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg beaten
1 tsp vanilla extract
2 Tbsp milk
40 miniature chocolate covered peanut butter cups, un wrapped
Instructions:
Preheat oven to 375 degrees F. Sift together the flour, salt and baking soda; set aside
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place onto an uncreased mini muffin pan.
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately free a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Peanut butter cup cookies
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Brookie (brownie/ cookie)
Ingredients:
1 pouch (1 Lb 1.5 oz) Betty crocker sugar cookie min
1/2 cup butter softened
1/4 to 1/2 mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks
Instructions:
Heat oven to 350 degree F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in Creme de menthe baking chips and chocolate chunks.
Using small cookie scoop or tsp, drop dough 2 inch apart on un-greased cookie sheet
Bake 8 tp 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature
Mint Chocolate chip
Ingredients:
1 1/4 cup all purpose flour
1 1/4 cup whole wheat flour
1/2 tsp salt
1 tsp baking sode
1/2 tsp baking powder
1 cup crushed honey graham crackers
1 1/2 tsp ground cinnamon
1 cup butter room temp
3/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
2/3 cup semi-sweet chocolate chips
1/2 cup roughly chopped milk chocolate
2 cups mini marshmallows
Instructions:
Mix together both flours, salt, cinnamon, baking soda and baking powder. Set aside
Break up the graham crackers in to small pieces. Be careful to not let it get too powdery, but some graham powder is ok. Set aside
Cream the butter and sugar together until fluffy
Slowly dd the eggs one at a time, the the vanilla. Beat well, then slowly add the flour mixture and beat until just incorporated
Fold in the graham crackers and chocolate
Take a tablespoon and a half of the cookie and create a small indentation
Stuff 4-5 mini marshmallow into the indentation. Makes sure they are tightly packed in. Top with another 2/3 tablespoon of cookie dough and press together until the dough completely covered the marshmallow. Repeat with the remaining dough and marshmallow
Place the cookies on a baking sheet and cover. Cover with plastic wrap and chill overnight.
Preheat the oven to 350 degrees
Uncover the cookies and bake for i8-9 minutes or until a light golden brown.
Use a spatula to immediately remove the cookies to cool on a wire rack. For best results place the cookies near a fan to cool them quickly
12 serve immediately or store in an airtight container and enjoy within 4 hours
S’mores cookie
Ingredients:
4 tablespoons unsalted butter
2 cups semisweet chocolate chips
1 can sweetened condensed milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1-1/2 cups chopped pecans, toasted
1-1/4 cups caramel bits
Instructions:
Preheat oven to 350 degrees. Microwave butter on high until melted. Add chocolate chips and milk: microwave until chips are melted, stirring every 30 seconds. Stir in vanilla, Add flour; mix well. Stir in pecans and caramel bits.
Drop dough by tablespoons 2 in. apart onto parchment paper-lined baking sheets. Bake until edges are set, 7-9 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
Brookie (Brownie-Cookie)
Cookie Layer Ingredients:
½ cup butter softened
½ cup light brown sugar
¼ cup white sugar
½ teaspoon vanilla extract
1 egg
1-1/4 cups all-purpose flour
½ teaspoon salt
1/2 teaspoon baking soda
1 cup semisweet chocolate chips
Brownie Layer Ingredients:
1 cup white sugar
½ cup butter, melted
1 teaspoon vanilla extract
2 eggs
1/3 cups cocoa powder
½ cup all-purpose flour
¼ teaspoon baking powder
1/8 teaspoon salt
Instructions:
Preheat oven to 350 degrees. Grease a 9x13-inch baking dish.
Beat softened butter, light brown sugar, ¼ cup white sugar, and ½ teaspoon vanilla extract together in a large bowl until creamery. Add 1 egg; beat until light and creamy, about 2 minutes.
Whisk 1-1/4 cups flour, ½ teaspoon salt, and baking soda together in a bowl. Gradually stir flour mixture into butter mixture until dough is combined. Stir chocolate chips into dough. Spread dough into the bottom of the prepared baking dish to cover completely.
Stir 1 cup white sugar, melted butted, and 1 teaspoon vanilla extract together in a bowl; add 2 eggs and beat well. Mix cocoa powder into butter mixture until well combined. Stir ½ cup flour, baking powder, and 1/8 teaspoon salt into cocoa mixture until batter is combined. Pour brownie batter over cookie dough and spread to cover completely.
Bake in the preheated oven until a toothpick inserted into the center of the brookies comes out clean, 20 to 25 minutes. Cool completely before cutting into bars.
tortoise cookie
Ingredients:
Chocolate Pudding
Crushed Oreo
Gummy Worms
Instructions:
Put 1/8 cup pudding in a serving dish. Top with half a crushed oreo and 1 gummy worm.