S'more Cookies

 

Ingredients

3/4 cup salted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 TBS vanilla extract
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups chocolate chips
2 cups mini marshmallows
12 square graham crackers (half a sheet)
1/3 cup melted butter
12 Hershey's chocolate squares

Instructions

1. Preheat the oven to 375° F (190° C).
In the bowl of a stand mixer or with an electric hand mixer, cream together the 3/4 cup butter and both sugars until smooth, light in color and fluffy. This will take a few minutes.

2. Scrape the sides of the bowl and mix in the egg and vanilla.

3. Once completely combined, stop the mixer and add in the flour, baking soda and salt. Mix until combined.

4. Once the dry ingredients are mixed in, add in the chocolate chips and mini marshmallows. Mix until thoroughly distributed. Set aside.

5. Dip each of the square graham cracker into the melted butter and then arrange on a parchment paper or silicone lined cookie sheet. (6 per cookie sheet)

6. Scoop 3 tbsp of dough out and roll into a ball. Flatten slightly and place on top of the butter dipped graham crackers. Try to keep the marshmallows on the inside of the cookie, or they will melt and fall out of the dough.

7. Bake at 375° F (190° C) for 9-11 minutes or until the cookies have spread and have turned golden brown.

8. Allow the cookies to cool for 5 minutes and then place a Hershey's chocolate square in the center of the cookie.

9. Finish completely cooling the cookies on the pan.

*I also made some that were half the size.  I used 1/4 of a graham cracker and put 1-1/2 TBS of dough on top.  After baking I then topped with a 1/2 square of candy bar. 

from Cookies for Days

Peanut Butter Cup Cookies

 

1 cup creamy peanut butter
1/2 cup  + 2 TBS salted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/4 cup milk
1 tsp vanilla extract

1-1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
36 Reese's thins (I used snack size Reese's instead)

Instructions
1. With a mixer, cream together the peanut butter, butter, white sugar and brown sugar until blended.
Beat in the egg, milk, and vanilla.

2. Combine the flour, baking powder and salt in a separate bowl.
Add flour mixture to the peanut butter mixture and mix together. 

3. Scoop tablespoonfuls of dough and roll into balls.

4. Place cookies 2 inches apart on parchment lined cookie sheets. Bake for 8-10 minutes at 375°F (190° C). Don’t overcook! These cookies are much better soft and just barely cooked all the way through. I baked the cookies scooped with the medium 1.5 TBS scoop for 8 minutes and the 3 TBSPcookies for 10 minutes.

5. Immediatly after removing the cookies from the oven, gently press a Reese's Thins Peanut Butter cup into the center of each cookie. Allow the cookies to cool and the chocolate to set up before serving.

from Cooking With Karli

Lemon Cookie Sandwiches

Cookies:

16 TBS butter, softened
1- 1/4 cup sugar
2 small size lemons, zested
1 egg, room temp
3 TBS lemon juice, separated
1 tsp vanilla extract
2- 2/3 cup flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt

Lemon Cream Cheese Buttercream:

8 oz. Cream cheese, softened
8 TBS butter, softened
1/2 lemon, zested
Splash Lemon juice
3- 1/2- 4 cups powder sugar
2 TBS heavy cream

Drizzle:

1 cup powder sugar
3 TBS milk

Directions

1. Preheat oven to 350° F. Line a large cookie sheet with parchment paper. In a medium bowl beat together butter, sugar and lemon zest till smooth. Add in egg.

2. Squeeze both lemons that you zested and remove 1- 1/2 TBS of lemon juice and add to mixture. Add vanilla extract. Put aside remaining lemon juice. Slowly add in dry ingredients and beat slowly till combined. Chill dough for 10 minutes.

3. Using a small or medium ice cream scooper, scoop cookie dough and roll into balls. Place onto a cookie sheet leaving about 2 inches apart from each cookie. Bake for 5 minutes and flatten cookie with back of a spoon or measuring cup. Bake for another 5 minutes till done. Remove from oven. Using a round cookie cutter you can make your cookies perfectly round if desired. Place on cooling rack.

4. Make frosting by beating butter and cream cheese together till smooth. Add in lemon zest and remaining lemon juice you set aside. Add in powder sugar. Beat till smooth and add in heavy cream till combined. Place frosting in piping bag and pipe onto bottom of cooled cookie and place another cookie on top.

5. Optional drizzle by combining powder sugar and milk. Place into a piping bag and drizzle over the cookie sandwiches.

 from Sweet Monkey

Pink Velvet Cookies

Pink Velvet Cookie

1- 1/2 cups salted butter, softened
1 -1/2 cups granulated sugar
3 eggs
1- 1/2 tsp cake batter flavoring

4- 1/2 cups all purpose flour
3 tsp baking powder
pink food coloring


Vanilla Cream Cheese Frosting

8 oz cream cheese, room temperature
1/4 cup butter, softened
2 tsp vanilla extract
4 cups powdered sugar
milk, to thin, if needed

Instructions

1. Preheat oven to 350℉.
While the oven is preheating make the cookie dough. Cream together the butter and sugar until light and fluffy.

2. Scrape the sides, add in the eggs, and cake batter flavoring. Beat until mixed.

3. Scrape the sides and add in the flour, & baking powder. Mix until thoroughly combined.

4. Add a few drops of pink food coloring at a time to the dough as you continue to mix. Mix until the color is all combined, add a few more drops of food coloring and repeat, if needed.

5. Scoop out 1/3 cup of dough and roll into a ball. Repeat with remaining dough.
Roll and flatten the cookie dough by gently pressing so it is in the shape of a hockey puck. Repeat with remaining dough.

6. Use the small amount of leftover dough to create one smaller cookie. Bake it alongside the other cookies, this will be used later.

7. Arrange 6 cookies per pan. Bake at 350° for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy.

8. While the cookies are cooling, make the frosting, by whipping the butter, cream cheese and vanilla until smooth.

9. Add the powdered sugar, one cup at a time.

10. Add milk a tsp at a time until you've reached your desired consistency, if needed.

11. Add the frosting to a gallon sized zip top bag, cut the corner of the bag and use it to pipe the frosting onto the warm cookies in a spiral.

12. Serve warm if desired.

from Cooking with Karli

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