Category Archives: Cookies

Pumpkin Chocolate Chip Cookies

1 lb, 15 oz pouch chocolate chip cookie mix

1/2 cup canned pumpkin

1/4 cup butter, softened

1 egg

1 1/4 tsp pumpkin pie spice

1/8 tsp salt

1 T powdered sugar, if desired

1. Heat oven to 375. Line cookie sheet with parchment paper.

2. In a large bowl, stir cookie mix, pumpkin, butter, egg, 1 tsp of the pumpkin pie spice and the salt. On cookie sheet, drop dough by tablespoonfuls 1″ apart.

3. Bake 9 minutes or until set and slightly cracked on top. Remove from cookie sheet to cooling rack; cool completely.

4. In small bowl, stir powdered sugar and remaining 1/4 tsp pumpkin pie spice. Use fine-mesh strainer to sprinkle mixture over cookies.

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Heavenly Chocolate Mousse Bars

Betty Crocker says: “Whipping cream will form stiff peaks faster if you chill the bowl and beaters before using.”

1 lb 15 oz pouch sugar cookie mix

butter and egg called for on cookie mix pouch

12 oz bag semisweet chocolate chips (2 cups)

8 oz cream cheese, softened

1 1/2 cups whipping cream

1. Heat oven to 350. Make cookie dough as directed on package. Spread in bottom of ungreased 13 x 9″ pan.

2. Bake 12-15 minutes or until light golden brown. Cool completely.

3. In a small microwavable bowl, microwave 1 cup of the chocolate chips uncovered on High 1 minute or until melted. In medium bowl, beat cream cheese with electric mixer until smooth. Beat in melted chocolate. In another bowl, beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold into chocolate-cream cheese mixture until well blended. Spread over cooled cookie base. Cover; refrigerate 1 hour or until set.

4. In same small bowl, microwave remaining 1 cup chocolate chips uncovered on High 1 minute or until melted. Stir in remaining 1/2 cup whipping cream until blended. Spoon warm chocolate mixture over mousse; spread evenly. Refrigerate 30 minutes or until set. Cut into 9 rows by 4 rows. Store in refrigerator.

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Honey Lemon Cookies

Taste of Home magazine says, “Pat Habiger of Spearville, Kansas brought home a blue ribbon from the state fair with these delightful cookies flavored with lemon peel and rolled in a wheat germ coating.”

1/3 cup butter, softened

1/2 cup sugar

1/2 cup honey

1 egg

1 tsp grated lemon peel

2 1/4 cups all-purpose flour

1/2 cup wheat germ, divided

1 tsp baking powder

1/4 tsp salt

In a mixing bowl, cream butter and sugar. Beat in the honey, egg and lemon peel. Combine the flour, 1/4 cup wheat germ, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.

Roll dough into 1″ balls; roll in remaining wheat germ. Place 2″ apart on baking sheets coated with Pam. Bake at 350 for 11-12 minutes or until lightly browned. Remove to wire racks to cool. Store in a resealable plastic bag.

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Butterscotch Oatmeal Bars

This is a Paula Deen recipe.

2 cups all-purpose flour

1 1/2 cups packed brown sugar

1 cup quick-cooking oats

1 tsp baking powder

1/2 tsp salt

1 cup butter, melted

1 cup semisweet chocolate chips (6 oz)

1 cup chopped pecans

14 oz can sweetened condensed milk

1. Heat oven to 350. Generously spray 13 x 9 ” pan with Pam.

2. In a large bowl, mix flour, brown sugar, oats, baking powder and salt. Stir in butter. Press 3 cups of mixture evenly in bottom of pan. Bake 10 minutes.

3. Sprinkle chocolate chips, butterscotch chips and pecans evenly over partially baked crust. Pour condensed milk evenly over top. Sprinkle with remaining oat mixture.

4. Bake 30 minutes longer. Cool completely in pan on cooling rack, about 2 hours. Cut into 6 rows by 4 rows.

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Cranberry Crumb Bars

I chose this image for the beautiful plate!

Crust & Topping:

2 1/2 cups all-purpose flour

1 cup sugar

1 tsp baking powder

1/4 tsp salt

1 cup butter

1 egg

1/4 tsp cinnamon

Filling:

4 cups fresh or frozen cranberries

1 cup sugar

juice of 1/2 orange (4 tsp)

1 T cornstarch

1 tsp vanilla

1. Heat oven to 375. Green 13 x 9 pan with butter or Pam.

2. In a large bowl, mix flour, 1 cup sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in egg. Press 2 1/2 cups of crumb mixture in bottom of pan. Stir cinnamon into remaining crumb mixture; set aside.

3. In a medium bowl, stir all filling ingredients. Spoon evenly over crust. Spoon reserved crumb mixture evenly over filling.

4. Bake 45-55 minutes until top is light golden brown. Cool completely. Refrigerate until chilled. Cut into 6 rows by 4 rows. Store tightly covered in refrigerator.

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Mocha-Toffee Truffle Bars

1 pouch (1 lb 1.5 oz) sugar cookie mix

1/2 cup butter, melted

1 egg, slightly beaten

14 oz can sweetened condensed milk

1 tsp instant coffee granules

11.5 oz bag milk chocolate chips (2 cups)

8 oz bag toffee bits (1 1/2 cups)

1 cup chopped pecans

1. Heat oven to 350. In a large bowl, stir cookie mix, butter and egg until soft dough forms. Spread in bottom of ungreased 13×9″ pan. Bake 12-15 minutes or until light golden brown.

2. Meanwhile, in small microwavable bowl, microwave condensed milk uncovered on high for 1 minute. Stir in coffee granules until mostly dissolved; set aside.

3. Sprinkle warm crust with chocolate chips, toffee bits and pecans. Drizzle condensed milk mixture evenly over pecans.

4. Bake 23-27 minutes or until top id golden brown and bubbly in center. Cool completely, about 2 hours. Cut into 9 rows by 4 rows. Store covered at room temperature.

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Peppermint Chocolate Bars

I couldn't find an image of this recipe, so please enjoy this picture of Peppermint Patty instead.

1 pouch (1 lb, 1.5 oz) double chocolate chunk cookie mix

1/4 cup butter, softened

1 egg

2 T water

1/2 cup crushed peppermint candies (about 20)

1 cup whipped fluffy white frosting (from a 12 oz container)

1. Heat oven to 350. In a large bowl, stir cookie mix, butter, egg and water. Spread half of the batter in ungreased 8″ square pan. Sprinkle evenly with 1/4 cup of the crushed candies. Drop dollops of remaining batter over candies.

2. Bake 20 to 25 minutes or just until set. Cool completely in pan on cooling rack.

3. In small bowl, stir frosting and remaining 1/4 cup crushed candies. Frost bars. If desired, sprinkle with additional crushed peppermint candies. Cut into 4 rows by 4 rows.

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