Mix cookie dough according to recipe on the box or your own recipe.
Bake at temperature according to the recipe you are using.
Put 1 teaspoon full of dough into greased small or mini muffin tins and pat down.
Bake in oven for 6-7 minutes.
Take out and push a candy into the center of each cookie.
The dough will fill around the candy.
Bake another 4 minutes and remove from the oven.
Remove from tin when cookies cool or they will fall apart. You can place the entire tin the freezer to speed the cooling. Makes 3 dozen.
Spread chocolate icing on sugar cookies.
Unwrap peanut butter cups.
Place pb cup on lower half of frosted cookie.
Fan 5-6 candy corns (tip down) around top of pb cup to make the \"feathers.\".
Make the eyes and gobbler on the neck with the red gel icing.
Enjoy!
NOTE: This recipe can be adjusted to make any quantity you need.
Preheat oven to 350\u00b0. Cream butter and sugars.
Add vanilla then eggs. Mix in the flour, baking soda and salt.
Stir in the Reeses Pieces.
Drop onto ungreased cookie sheets and bake 8-10 minutes.
coa powder. As with all cookies, it's the taste
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
Heat oven to 350\u00b0. Stir together flour and soda. In
a large bowl, beat shortening, sugars and vanilla. Add eggs, beat well. Gradually add flour mixture. Beat well. Stir in chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes.
Beat cream cheese and peanut butter. Add sugar. Whip in chunks of frozen Cool Whip. Fold in chopped Reeses cups. Spoon into pie crusts and freeze. Thaw about 15 - 20 minutes before serving.
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
Place cookies on cookie sheet and then
Cream peanut butter, shortening, 1/2 cup sugar and brown sugar.
Add egg, milk and vanilla.
Mix well.
Combine flour, baking soda and salt.
Add to mixture and mix well.
Shape into one inch balls. Roll balls in 1/4 cup sugar.
Place balls on greased pan.
Bake at 350 degrees for 10-12 minutes.
Press Reese Cups on top of cookies while still hot.
ire rack to finish cooling. Cookies can be stored in a
aking sheets.
4. Bake cookies in a 350\u00b0 regular
Cream butter, add sugars gradually, beat well.
Add eggs, peanut butter, syrup, vanilla; beat well.
Add oats, soda, and salt.
Stir well.
Add remaining ingredients.
(Dough will be stiff.)
Drop dough 4 inches on greased cookie sheet.
Lightly press onto cookie sheet.
Bake at 350 degrees for 12 - 15 minutes. Center of cookies will be soft.
Cream butter and sugar. Blend in eggs one at a time.
Stir in vanilla.
Combine flour, soda, cocoa powder, salt.
Slowly beat into creamed mixture.
Stir in candy and choc. chips.
Drop by teaspoonful onto lightly greased cookie sheets 2 inches apart. Bake at 350\u00b0F till set but still very soft. 10 - 12 minutes. Cookies will firm as they cool.
Pre-Heat Oven to 375.
Cream butter, peanut butter, and sugar; beat in egg.
In a separate bowl, combine flour, salt, and baking powder, baking soda; set aside.
Combine the flour mixture (a little at a time) with peanut butter mixture, blending well.
Stir in chips with a spoon.
Shape mixture into 1 to 1 1/2-inch balls (do not flatten); roll balls lightly in granulated sugar.
Place on parchment paper.
Bake for 9-11 minutes. I usually bake for 9 minutes (will result in softer, chewy cookies).
Let cool and server....
ith a layer of the cookies, breaking a few to fit
Preheat oven to 350*.
COOKIES:
Cream shortening and sugar.<
ound cookie cutter, cut out cookies.
Transfer to prepared sheets
uch stickier than my regular recipe. You may have to experiment