Cookie Tour 2018 Recipes!

Monkey Business 


1 ½ cups flour

1 cup sugar

½ teaspoon baking soda

½ teaspoon salt

¾ cup shortening

2 large mashed ripe bananas 

1 egg

1 ¾ cup of oats

¼ cup Nutella


1.   Preheat oven to 400 degrees F.

2.   Sift flour, sugar, baking soda and salt together in a large bowl.

3.   Cut in shortening.

4.   Beat in mashed ripe bananas and egg.

5.   Mix in oats.

6.   Take a knife and “slice” Nutella into batter with a knife. Don’t mix it completely, the stripes are what make them pretty!

7.   Spoon “drops” onto a greased cookie sheet. Bake at 400 degrees F. for about 8-10 minutes. (Will not form balls due to the softer dough)

Cookie Monster


1 cup softened butter

¾ cup light brown sugar

1 cup sugar

2 large eggs

1 tablespoon vanilla extract

3 ½ cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 12 oz. bag of chocolate chips

1 package of Oreo cookies


1.   Preheat oven to 350 degrees F.

2.   Cream butter and sugars together with a mixer until well combined. Beat in eggs and vanilla.

3.   In a separate bowl, mix the flour, salt and baking soda. Slowly add dry ingredients to wet, along with chocolate chips, until just combined.

4.   Using a one-inch cookie scoop to measure out dough, place a single Oreo between 2 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.

5.   Place onto parchment paper on a baking sheet. The cookies will expand a bit when baking, so use two 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.

Sweet and Salty


1 Cup softened butter

1 cup brown sugar

½ cup sugar

1 egg

1 egg yolk

2 teaspoons vanilla

2 ½ cup flour

¾ teaspoon baking soda

¾ teaspoon salt

2 cups milk chocolate chips

1 cup caramel bits

1 cup chopped pretzels


1.   Preheat oven to 350 degrees.

2.   In a large mixing bowl, cream butter, brown sugar, and sugar for 4 minutes until light and fluffy. Scrape down sides of the bowl.

3.   Add egg, egg yolk, vanilla and cream to combined.

4.   Add flour, baking soda, and salt and stir until combined.

5.   Stir in chocolate chips, caramel bits, and pretzels.

6.   Use parchment paper on a baking sheet so the caramel doesn’t stick to the pan. Drop dough onto baking sheet. Bake for 11-14 minutes.



1 lb butter

1 tablespoon vanilla flavoring

½ cup powdered sugar

2 ½ cups flour

1 ½ cups sprinkles

1 tablespoon powdered sugar for top


1.   Cream butter and ½ cup powdered sugar well. Add flour, vanilla and sprinkles

2.   Drop by teaspoonfuls onto ungreased sheet; press down slightly with fork tines.

3.   Bake at 350 degrees F. for 20 minutes. Cool, roll in powdered sugar.

Banana, Berry and Cherry


2 cups almond flour

¼ teaspoon salt

¼ teaspoon baking soda

1 tablespoon arrowroot powder

1 egg

3 tablespoons coconut oil

2 tablespoons honey

¼ cup mixed berry jam


1.   Preheat oven to 350 degrees.

2.   In a food processor combine almond flour, salt, baking soda, and arrowroot powder.

3.   Pulse in egg, coconut oil, and honey until dough forms. The dough will be thick and should stick together well.

4.   Scoop batter one tablespoon at a time and roll into balls. Place on parchment paper on a baking sheet.

5.   Use ½ teaspoon measuring spoon or your thumb to create an indentation in the center of each cookie.

6.   Place ½ teaspoon of mixed berry jam filling in the center of each cookie.

7.   Place in oven for 8-10 minutes. Place on cooling rack.

The Cheesecake


Cooking Spray, for pan

1 16.5-oz. tube sugar cookie dough

½ cup cinnamon sugar

6 oz. softened cream cheese

¼ cup sugar

½ teaspoon vanilla

Pinch of salt

6 oz. cool whip


1.   Preheat oven to 350 degrees F. and grease two 12 cup muffin tins with cooking spray. Slice the cookie dough into 20 portions, then press each disc of dough into a muffin cup, patting the sides down gently to form a well.

2.   Sprinkle with cinnamon –sugar and bake for 10 to 12 minutes, or until the cookies are lightly golden.

3.   As soon as they’re out, use a shot glass (sprayed with cooking 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.

4.   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.

5.   Spoon filling into cooled cookie cups, smoothing the top with an offset spatula and serve.

Peanut Butter Cup


1 ¾ cups all-purpose flour

½ teaspoon salt

1 teaspoon baking soda

½ cup softened butter

½ cup white sugar

½ cup peanut butter

½ cup brown sugar

1 egg, beaten

2 tablespoons milk

40 miniature chocolate covered peanut butter cups


1.   Preheat oven to 375 degrees F. Sift together the flour, salt, and baking soda; set aside.

2.   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 each into an ungreased mini muffin pan.

3.   Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press mini peanut butter cup into each ball. Let cool.

The Brownie


 Cookie Layer:

½ cup softened buttered

½ cup light brown sugar

¼ cup white sugar

½ teaspoon vanilla extraxt

1 egg

1 ¼ cups all-purpose flour

½ teaspoon salt

½ teaspoon baking soda

1 cup semi-sweet chocolate chips


1 cup white sugar

½ cup melted butter

1 teaspoon vanilla extract

2 eggs

1/3 cup cocoa powder

½ cup all purpose flour

¼ teaspoon baking powder

1/8 teaspoon salt


1.    Preheat oven to 350 degrees F. Grease a 9x13 inch baking dish. 

2.    Beat softened butter, light brown sugar, ¼ cup white sugar, and ½ teaspoon vanilla extract together in a bowl until creamery. Add 1 egg; beat until light and creamery, about 2 minutes.

3.    Whisk 1 ¼ 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.

4.    Stir 1 cup white sugar, melted butter, and 1 teaspoon of 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.

5.    Bake in 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.

Mint Chocolate Chip


1 lb Betty Crocker sugar cookie mix

½ cup of softened butter

¼ to ½ teaspoon mint extract

6 to 8 drops green food color

1 egg

1 cup crème de menthe baking chips

1 cup semisweet chocolate chunks


1.   Heat oven to 350 degrees F. In a large bowl, stir cookie mix, butter, extract, food color, and egg until soft dough forms. Stir in crème de menthe baking chips and chocolate chunks.

2.   Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.

3.   Bake 8 to 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.



1 ¼ cup all purpose flour

1 ¼ cup whole wheat flour

½ teaspoon salt

1 teaspoon baking soda

½ teaspoon baking powder

1 cup crushed honey graham crackers

1 ½ teaspoon ground cinnamon

1 cup butter

¾ cup brown sugar

2 large eggs

1 teaspoon vanilla extract

2/3 cup semi-sweet chocolate chips

½ cup roughly chopped milk chocolate

2 cups mini marshmallows


1.   Mix together both flours, salt, cinnamon, baking soda and baking powder. Set aside.

2.   Break up the graham crackers into small pieces. Be careful to not let it get too powdery, but some graham powder is okay. Set aside.

3.   Cream the butter and sugar together until fluffy.

4.   Slowly add the eggs one at a time, then the vanilla. Add the vanilla. Beat well, then slowly add the flour mixture and beat until incorporated.

5.   Fold in the graham crackers and chocolate.

6.   Take a tablespoon and a half of the cookie and create a small indentation.

7.   Stuff 4-5 mini marshmallows into the indentation. Make sure they are tightly packed in. Top with another 2/3 tablespoon of cookie dough and press together until the dough completely covers the marshmallow. Repeat with the remaining dough and marshmallows.

8.   Place the cookies on a baking sheet and cover. Cover with plastic wrap and chill in the refrigerator overnight, up to three days.

9.   Preheat the oven the 350 degrees.

10.  Uncover the cookies and bake for 8-9 minutes.



3 cups finely crushed graham crackers

1 cup whipping cream, un-whipped

2 cups miniature chocolate chips

1 cup brown sugar

¼ lb softened butter

1 cup chopped pecans or walnuts


1.   Preheat oven to 350 degrees

2.   Mix all ingredients together

3.   Fill small candy liners (smaller than the small cupcake liners) with dough.

4.   Place side by side on cookie sheet.

5.   Bake for 10 minutes.

6.   Let cool.

Dirt in a cup


1 ½ cup softened butter

2 cups sugar

2 whole eggs

5 teaspoons vanilla

2 teaspoons almond extract

3 cups flour

1 teaspoon salt

1 teaspoon baking powder

1 cup crushed Oreos

Gummy Worms


1.   Preheat oven to 350 degrees F.

2.   In a large bowl, cream butter and sugar.

3.   Add eggs, vanilla and almond extract. Mix until fully incorporated.

4.   In a large Ziploc bag put flour, salt and baking powder. Close the bag and shake until combined.

5.   Snip off the tip of the Ziploc bag and slowly pour into the butter and sugar mixture. Mix until fully combined.

6.   Fold in crushed Oreos.

7.   Scoop by the tablespoonful onto a lined baking/cookie sheet.

8.   Bake for 10 minutes.

9.   Remove and let cool.

10.  Gummy worms on top when cool.