Add milk, egg yolks, and butter. Attach dough hook and knead
ith parchment paper.
Beat butter, brown sugar, and 3/4
ondensed milk, 1/4 cup cookie butter, 1 tablespoon vanilla extract, and
lectric mixer to beat the butter until creamy. Add sugar and
Grease an 8-inch square baking dish.
Mix white sugar, evaporated milk, brown sugar, and butter in a saucepan; bring to a boil. Reduce heat to a simmer and cook, stirring continually, until mixture is smooth and sugar is dissolved, about 8 minutes. Remove saucepan from heat and stir marshmallow creme into sugar mixture until smooth.
Stir cookie butter into sugar-marshmallow mixture until evenly combined; pour into the prepared baking dish. Let fudge stand until cooled and solid, at least 30 minutes.
ith a small tip with cookie butter. Use a small sharp knife
aper liners.
Mix cookie butter, confectioners' sugar, butter, and salt in a
Heat milk and brown sugar in a small saucepan until frothy, close to simmering. Reduce heat to low. Whisk in cookie butter and cinnamon, then mix in coffee.
sing a spoon.
Place cookie butter in a microwave-safe bowl
o mixture. Blend.
Combine butter and vanilla extract. Add to
pray.
Combine sugar and butter in a large bowl; beat
Mix the butter ( I melt it in the
aking sheet with 1 tablespoon butter.
Beat 1 cup softened
ilk, sour cream, melted chocolate, butter, eggs, and vanilla.
Beat
Mix crumbs, 2 tablespoons sugar and butter; press firmly over the bottom and 1/2 inch up sides of a 9-inch cheesecake pan with removable rim.
Bake at 350\u00b0 until slightly darker, about 8 minutes.
n electric mixer, cream together butter, brown sugar and sugar on
Beat together all ingredients, except powdered sugar; refrigerate for at least 2 hours.
Roll into 1-inch balls; roll in powdered sugar and arrange 1 inch apart on an ungreased cookie sheet.
Bake in a 350\u00b0F oven for 10-12 minutes.
Sprinkle with additional powdered sugar when cooled.
Combine cake mix, eggs and oil. Add other ingredients. Spray cookie sheets with a nonstick spray. Roll cookie dough into balls about the size of a large marble. Arrange on cookie sheet, allowing space for dough to spread. Bake in a 350\u00b0 oven 10 to 12 minutes until lightly browned. Yield: 3 1/2 to 4 dozen crisp cookies.
1. Mix by hand cake mix and dry pudding mix thenstir in oil.
2. Add egg and mix thoroughly then stir in pecans.
3. With teaspoon or small cookie scoop place cookie dough on cookie sheet about two inches apart.
Mix dry ingredients in a large bowl with a wooden spoon.
Pour wet ingredients into a small bowl; mix with electric mixer on medium for 20 seconds or until smooth.
Pour wet ingredients into dry ingredients.
Continue mixing with electric mixer on medium another 30 seconds or until dough forms.
Make a 1/2 inch ball with your fingers formed around 3 chocolate chips.
Place on a dry cookie sheet in rows 4 across and 6 down.
Bake in a 350\u00b0 oven for 7 minutes.
Remove from cookie sheet and cool 30 minutes.