Pillow Cookies

First whip up a batch of brownies and cut them pretty small. I went with 1/2″ squares (ish) and Bakerella went with 1 squares. Then, as they’re cooling, make a batch of chocolate chip cookie dough (use mini chips). Do you need recipes for these elementary school baked goods?  

The brownies could not be simpler; melt 1/2 cup butter in a saucepan, once it’s melted add 1 cup of sugar and stir till it’s totally dissolved. Then mix in 2 eggs, one at a time and 1 tsp of vanilla. Now dump in 1/2 cup flour, 1/2 cup cocoa, 1/4 tsp salt, 1/2 tsp baking powder. It’ll be pretty gloopy, but just mix it in till it’s all one gloopy mass and away you go. Pop them in for about 10-15 at 350. 

The cookies are also painfully easy. Mix 1 cup butter and the 1 1/2 cups packed brown sugar till creamy. Then add 2 large eggs, 1 large egg yolk, and 1 tablespoon of vanilla. Yes, a tablespoon not a teaspoon. Mix 2 1/2 cups flour, 2 tsps baking powder, 1/2 tsp salt, and 1/2 tsp baking soda. The add that to the rest of the mix. Now stir in a whole 12oz bag of mini chocolate chips. Chill the dough for about an hour. 

Now, the fun begins! Make a generous ball of cookie dough. Smoosh a thumbprint into it. 

Plunk a brownie into the indentation you just made. Now roll the rest of the cookie ball around the brownie, add a little more dough if you need to. Now giggle. You just hid a brownie in a cookie.  

Repeat over and over. Don’t try to put more than 6 on your tray at a time (assuming it’s an average size tray) because they run together.

 

http://www.soverydomestic.com/blog/index.php/2011/01/21/pillow-cookies-oatmeal-cookies-cookies-3-4/

Almond Toffee Chocolate Chip Oatmeal Cookies

½ c. brown sugar

1/2 c. white sugar

1/2 cup softened unsalted butter

1 egg

1 tsp. vanilla

1/4 tsp. almond extract

1/4 tsp. Salt

1/2 tsp. Baking powder

1/2 tsp. Baking soda

1 1/4 c. flour

1 1/4 c. oats-not quick oats

Chocolate chips-3/4 cup

2 Heath bars-chopped (I used 3/4 cup toffee chips)

Almonds, chopped-about ¾ cup (I used 3/4 cup sliced almonds) 

Preheat the oven to 375 degrees. In a medium bowl, whisk together the dry ingredients. Combine butter and sugar in your mixing bowl. Beat until smooth. On low, add in egg, vanilla, and almond extract. Beat until combined. 

Slowly add in the dry ingredients. Stir in the oats, chocolate chips, Heath, and almonds. The dough should be nice and thick, with chunks of goodness. 

Scoop dough into balls and place on a cookie sheet lined with Silpats or parchment. Bake for 10-12 minutes! Allow to cool for a minute on the cookie sheet. Move to a cooling rack and indulge!

http://www.plainchicken.com/2009/06/almond-toffee-chocolate-chip-oatmeal.html

Chocolate Chip Cookies Stuffed w/Reeses Peanut Butter Cups

What you’ll need: {makes 12 LARGE cookies}

2 1/4 cups all purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt

2 sticks real unsalted butter – softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1.5 teaspoons PURE vanilla extract

2 large eggs – room temperature

1 cup semi sweet chocolate chip morsels

12 Reeses Peanut Butter Cups – wrappers removed

What to do:

1. Preheat oven to 375 degrees. 

2. Add flour, baking soda and salt into a bowl. Mix together with whisk. Set aside. 

3. In your mixer beat butter until creamy and fluffy. Add sugar, vanilla extract. Mix well. Add eggs, one at a time, mix well. Gradually add flour mixture. Mix well. Fold in chocolate chips with a spatula. 

4. Place your silpat (or silicone) mat onto a rimmed cookie sheet. Spoon your cookie dough onto Reeses Peanut Butter Cup. Place another spoonful underneath peanut butter cup. Place enough cookie dough around to seal. Place onto silpat. Continue assembling. You will need to leave a few inches of space between each cookie to allow for spreading. I baked two cookie sheets with 6 cookies per sheet. 

5. Bake for approximately 10-14 minutes Take cookies off of pan immediately and place onto wire rack to cool down.

http://blogs.babble.com/family-kitchen/2011/03/18/a-classic-cookie-with-a-modern-twist-chocolate-chip-cookies-stuffed-with-reeses-peanut-butter-cups/

Chocolate Chip-Peanut Butter Squares

Makes: 16 squares

INGREDIENTS 

1 ½  cups powdered sugar  

1 ½  cups creamy peanut butter 

1 ½  teaspoons vanilla

1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

DIRECTIONS 

 1. Heat oven to 350°F. In medium bowl, mix powdered sugar, peanut butter and vanilla until well blended.  

2. Cut cookie dough in half. In ungreased 8- or 9-inch square pan, break up half of dough. With floured fingers, press dough evenly in bottom of pan. Press peanut butter mixture evenly over dough. Crumble and sprinkle remaining half of cookie dough over peanut butter mixture. Carefully spread as evenly as possible.  

3. Bake 30 to 35 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate 1 hour or until chilled. For bars, cut into 4 rows by 3 rows. Serve chilled or at room temperature.

http://www.pillsbury.com/recipes/chocolate-chip-peanut-butter-squares/464e2d24-0c6a-4eac-9f86-bcd76ce034b1/

Brownie Chocolate Chip Cookie Dough Cookies

I box brownie mix any kind, brand, etc

1/3 C canola oil, or vegetable oil

1 egg

2 TB water

1 TS pure vanilla extract 

For the dough, I used my recipe, you can find it here:

Chocolate Chip Cookie Dough Truffles 

1 1/4 C flour

1/2 TS salt

1/2 C butter, softened

1/2 C sugar

1/4 C light brown sugar

1/4 C milk

1 TS pure vanilla

1 C mini chocolate chips

1 C semi-sweet chocolate chips, melted  

Cream the butter, sugars, and vanilla together until light and fluffy. Add flour and salt, mix utnil just combined. Add milk until blended well. Fold in chocolate chips.

Once you make them, roll them into balls, and freeze for two hours. After the two hours, preheat the oven to 375 degrees. Spray a baking sheet with cooking spray and set aside. Mix brownie mix, vanilla, egg, oil, and water until fully combined. Drop by spoonfuls onto baking sheet and with the bottom of a small glass, flatten slightly. Take the cookie dough balls out of the freezer and press into the brownie mixture. Bake at 375 degrees for 10-12 minutes.  

These cookies are ooey, gooey, goodness. So don't be alarmed. Just let them cool, and chow down. Makes about 16 cookies.

http://www.flourmayhem.com/2011/01/well-time-sure-does-fly-doesnt-it-it.html

Peanut Butter Cup Stuffed Chocolate Chip Cookies

The Perfect Stuffed Chocolate Chip Cookie Recipe

Serves: 12  

Thick chocolate chip cookie dough that is the perfect base for making decadent stuffed chocolate chip cookies! 

Ingredients

 ◦2 1/4 cups of all purpose flour

 ◦1/2 tsp salt

 ◦1 tsp baking soda

 ◦1/2 cup of butter

 ◦3/4 cup of packed brown sugar

 ◦3/4 cup of granulated sugar

 ◦1 1/2 tsp vanilla

 ◦2 eggs

 ◦2 cups of semi-sweet chocolate chips 

Instructions 

1. Kick the tires and light the fires to 350 degrees.

 2. Cream together your butter and sugar until it’s light and fluffy. Add in the eggs and vanilla, mixing thoroughly. Beat in the flour, baking soda and salt.

 3. When that is done, fold in the two cups of chocolate chips by hand, and prepare to put them on some parchment paper lined cookie sheets. 

Voila! This is the only recipe you should use to make stuffed cookies,  using a very small of butter in the dough is the real secret here, no melting dough, it holds the “stuffing” firmly in place. 

Take a scoop of cookie dough, flatten it slightly to about 1/2 cm thickness and place the peanut butter cup on top. 

Take another large scoop and place it on top, then mold and pinch the edges together like you would a perogie or a dumpling. The top of the cookie in your hand will be lovely and flat, thus turning into the bottom! 

The reverse shape of the peanut butter cup lends to a great cookie shape, the top is wider and flatter than the bottom, so inverting it straight onto the cookie sheet makes for a perfect cookie. 

Because I know it helps readers like myself, I took a measurement of the cookies and most were 2 1/2 inches wide. 

I know. I am a geek, I can’t help it. 

I always leave a lot more space when trying out something new on a cookie sheet, but I didn’t need to in the slightest. These are not supposed to spread out and they don’t. 

Pop those babies into the 350 degree oven for 15-17 minutes, until they are golden brown and ready to come out. 

Can I again mention the no huge lumps and bumps  and sheer cookie perfection or is it just annoying at this point in time? 

I can’t help it, I get excited when recipes turn out so fantastic and I just can’t wait to share with everyone, I am impatient like a child at Christmas. 

These are large cookies for sure, but a peanut butter cup is large so this is what will happen. 

How large is large, you ask? 

Well, just wait while I get out my measuring tape, of course! 

These cookies ended up being 3.5 inches wide, meaning only .5 inch spread in each direction, an incredibly small distance for that amount of dough. 

And in proportion to my hand, which I would like to think is a normal, nice sized hand. So just large enough not to be crazy. 

I think that no matter how hot it is, these cookies should be on your list of Must Bake Now!

http://www.thekitchenmagpie.com/peanut-butter-cup-stuffed-chocolate-chip-cookies

Chocolate Chip Cookie Dough Cookies

2 sticks softened butter

¾ Cup brown sugar

¾ Cup sugar

2 eggs

1 teaspoon vanilla

2 ¾ Cup flour

1 teaspoon baking soda

¾ teaspoon salt

1 Cup semi-sweet chocolate chips

2   6 oz boxes Chocolate Chip Cookie Dough Bites  

1. Preheat oven to 375 degrees F. In a stand or electric mixer, cream the butter and sugars until well combined. Beat in eggs and vanilla until well mixed. In a separate bowl sift the flour, baking soda and salt. Slowly add to wet ingredients along with the chocolate chips and cookie dough bites until just combined. 

2. With a cookie scoop, scoop onto a parchment or silpat lined baking sheet. Bake for 9-11 minutes, or until cooked to your liking. I usually take mine out right at 9 minutes for a softer cookie. Let cool on baking sheet for 3-5 minutes then transfer to a cooling rack. 

About 36 cookies 

http://picky-palate.com/2008/12/03/chocolate-chip-cookie-dough-cookies/

Pretzel & Ice Cream Chocolate Chip Cookies

Adapted from Picky Palate – Ice Cream Chocolate Chip Cookies 

2 sticks softened butter

1 Cup granulated sugar

3/4 Cup packed brown sugar

2 large eggs

1 tbsp vanilla extract

1/2 tsp almond extract

Heaping 1/2 Cup vanilla ice cream (frozen from container)

4 Cups all purpose flour

1 1/2 teaspoons baking soda

1 teaspoon salt

1 bag chocolate chips

1 cup crushed pretzels

1.  Preheat oven to 350 degrees F.  In a stand or electric mixer, cream the butter and sugars until fluffy.  Add in eggs and vanilla until well combined.  Add in ice cream until combined. 

2.  Place flour, baking soda and salt into a large bowl; mix.  Add to wet ingredients along with the chocolate chips and pretzels; mix until just combined.  With a medium cookie scoop, scoop dough onto a parchment lined baking sheet.  Bake for 9-11 minutes or until cookies are cooked through.  Let cool for 5 minutes on baking sheet before transferring to a cooling rack. 

3-4 dozen cookies

Before adding the pretzels, I baked up one baking sheet worth of cookies, just in case the hubby didn’t like the pretzel idea.

 

If you were planning on baking cookies anytime soon….BAKE THESE!!  You know I had one right out of the oven, and I was pleasantly surprised on how easily I could really taste the extra vanilla from the ice cream.  They’re amazing!

http://www.sweettoothsweetlife.com/2010/06/10/pretzel-ice-cream-chocolate-chip-cookies/

Reese's Stuffed Chocolate Chip Cookies

Makes approximately 3 dozen cookies

Ingredients: 

1 batch big, fat, chewy, multichip cookies (or your favorite recipe): Recipe follows

36 regular-sized Reese’s peanut butter cups, unwrapped 

Directions:

1.Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper).

2.Prepare cookie dough as directed. With a medium cookie scoop, take one scoop of cookie dough and place on top of a Reese’s peanut butter cup.  Take another half scoop of dough and place on bottom of cup.  Seal edges together by pressing and cupping in hand until it is enclosed with dough.  Place onto prepared baking sheet, about 3 inches apart.

 3.Bake for 10-12 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. 

http://www.thespiffycookie.com/2012/02/02/reeses-stuffed-chocolate-chip-cookies/

Big, Fat, Chewy Multichip Cookies

Ingredients:

2-1/4 cups all-purpose flour

1 tsp baking soda

1 tsp salt

1 cup unsalted butter, melted

1-1/4 cups packed dark brown sugar

1/4 cup white sugar

1 Tbsp vanilla extract

1 egg + 1 yolk

1 cup each semi-sweet chocolate chips, white chocolate chips, and peanut butter chips 

Directions:

1.Preheat oven to 375 degrees F. Line cookie sheets with silicone baking mats (parchment paper or greasing works as well).

2.Sift together the flour, baking soda, and salt; set aside.

3.In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Stir in the chips by hand using a wooden spoon.

4.Lightly coat a 1/4 measuring cup with non-stick cooking spray and drop cookie dough 1/4 cup at a time onto the prepared cookie sheets, about 3 inches apart.

5.Bake for 12 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Makes 20. 

http://www.thespiffycookie.com/2010/11/15/big-fat-chewy-multichip-cookies/

The Perfect Stuffed Chocolate Chip Cookie Recipe

 

Stuffed with a peanut butter cup.                               
Stuffed with a Kit Kat.

Thick chocolate chip cookie dough that is the perfect base for making decadent stuffed chocolate chip cookies!

 Serves: 12

Ingredients

 ◦2 1/4 cups of all-purpose flour

 ◦1 tsp baking soda

 ◦1/2 cup of butter

 ◦3/4 cup of packed brown sugar

 ◦3/4 cup of granulated sugar

 ◦1 1/2 tsp vanilla

 ◦2 eggs

 ◦2 cups of semi-sweet chocolate chips

 ◦Your choice of treat: mini chocolate bars, Peanut Butter cups, etc.

Instructions 

1. Kick the tires and light the fires to 350 degrees.

 2. Cream together your butter and sugar until it’s light and fluffy. Add in the eggs and vanilla, mixing thoroughly. Beat in the flour, baking soda and salt.

 3. When that is done, fold in the two cups of chocolate chips by hand, and prepare to put them on some parchment paper lined cookie sheets.

 4. Making sure there is the same amount of dough on either side of your chosen treat, pinch the top and bottom dough together like a dumpling, then smooth and mold into a pretty dome shaped cookie.

 5. Place on the parchment paper lined cookie sheet and bake at 350 degrees for 15-17 minutes, depending on how thick your cookies are. They will be golden brown on the bottom and top when done.

 6. Enjoy!

My top tips for making these stuffed cookies as amazing as the ones in the pictures are as follows: 

1. Use fantastic quality chocolate chips

2. Wrap the dough evenly around the bar/cookie/treat/sweet/whatever and trust that it will stay in the middle. It will. 

3.  If the dough gets too sticky, cool it in the fridge. 

4. Go wild with your imagination! 

5. Butter only. No margarine. Sorry. They are different from each other and butter works every time in this recipe.

6. Always bake at 350 degrees, they are thick and need to cook longer at a slightly lower temperature.

http://www.thekitchenmagpie.com/the-perfect-stuffed-chocolate-chip-cookie-recipe

Ultimate Oatmeal Chocolate Chip Pecan Cookies

Ingredients:

 •1 stick of melted butter

•3/4 cup white sugar

•1 cup brown sugar

•2 eggs

•1 tsp vanilla extract

•1 tsp salt

•1 tsp baking soda

•1 1/2 cup flour

•1 cup quick cooking oats

•1 cup chocolate chips

•2 cups chopped pecans

•1/2 tsp cinnamon

Directions:

1. Preheat oven to 350 F degrees.

2. Beat the melted butter in a mixer. Add the sugar to the butter and mix well. Add eggs, and vanilla      extract and beat well.

3. In a medium bowl, mix flour, salt, and cinnamon and baking soda.

4. Add half the flour mixture to the mixer and mix well. Add the remaining flour and mix.

5. Add the quick oats to the mixer and mix well.

6. Add the chocolate chips and pecans and mix well.

7. Drop by teaspoonfuls onto a cookie sheet lined with parchment paper and bake in the oven for 12 minutes.

http://www.jocooks.com/bakery/cookies-bakery/ultimate-oatmeal-chocolate-chip-pecan-cookies/

Pretzel-Scotch Chookies

If you love chunky, clunky, chewy cookies, I think you will fall in love with this recipe. It has the nutty, warmth of brown butter from Cook's Illustrated, and the softness and texture that's required from a great c.c. cookie. Plus, thanks to chopped pretzels, they also have a pleasant crunch nestled in-between each chewy bite.

I'm kind of excited to see taste the next big chocolate chip cookie trend!

Recipe adapted from Alton Brown's The Chewy

 

http://unegaminedanslacuisine.com/2012/01/pretzel-butterscotch-chocolate-chip.html

Cheesecake Caramel Pumpkin Cups

Ingredients (serves 48)

Pumpkin Chocolate Chip Cookies:

•2 cups flour

•1 tsp. baking powder

•1 tsp. cinnamon

•1/2 tsp baking soda

•1/2 tsp nutmeg

•1/2 c. butter

•1/2 c. brown sugar

•1 egg

•1 c. canned pumpkin

•1 c. semi-sweet or milk chocolate chips

Cheesecake Buttercream:

•8 oz. regular cream cheese

•1/4 c. butter, softened

•1 tsp. lemon juice

•1 tbsp. sour cream

•1 tsp. vanilla

•4 c. confectioners’ sugar (more or less for desired consistency)

  

Instructions

You will need:

•1 recipe Pumpkin Chocolate Chip Cookies (follows)

•1 recipe Cheesecake Buttercream (follows)

•Prepared or store bought caramel sauce

•Chopped Pecans (optional)

•Mini Muffin Tin

For the Cookie Cups:

•Using a stand mixer and paddle attachment, combine all ingredients, saving the chocolate chips for last.

•Drop 1/2 tablespoons into lined mini muffin tin.*

•Bake at 350º for 9 minutes.

•Press the back of a tablespoon into the tops of cookies to create a shallow "bowl."

•Remove to wire rack to cool.

For the Cheesecake Buttercream:

•In a stand mixer, whisk together the cream cheese and butter.

•Alternately add 1 cup of confectioner's sugar with 1 wet ingredient until all ingredients have been added, whisking in between additions.

Assembly

•Pipe cheesecake buttercream into cookie cups.

•Drizzle with caramel and sprinkle with pecans.

http://www.somethingswanky.com/p/tried-and-true.html?recipe_id=6004070

Chocolate Chip Nutella Lava Cookies

Ingredients (12-14 cookies) 

•Your favorite chocolate chip cookie dough. If you don't have one, try this one: Cowboy Cookies. See recipe below.

•Nutella

•Cooking spray

Cowboy Cookies Recipe

Ingredients (48 cookies) Cut this recipe in half when making the Chocolate Chip Nutella Lava Cookies.

1 stick (1/2 c) butter or margarine

1/2 c shortening (Crisco)

1 c white sugar

1 c brown sugar

2 eggs

1 tsp vanilla

1 tsp baking soda

1/2 tsp salt

1/2 tsp baking powder

2 c flour and 2 c quick-cooking oatmeal -- or 3 c flour

1 c semi-sweet chocolate chips

Instructions

Preheat oven to 350 degrees F. Cream together butter/margarine, shortening and sugars until smooth. Add eggs one at a time and beat until incorporated. Add vanilla. Then add the rest of the ingredients, except chocolate chips, and mix until well incorporated. Gently fold in chocolate chips at the end.

Drop in round teaspoonsful on ungreased baking sheet. Bake for 8-10 minutes. I've found that the perfect time for my gas oven is 9 minutes exactly.

Instructions for Chocolate Chip Nutella Lava Cookies 

•Preheat oven to 375 degrees F.

•Spray a couple standard-sized muffin tins with cooking spray.

•Scoop out two heaping tablespoons or so of cookie dough and press it into the bottom of the muffin tin.

•Place a heaping tablespoon or so of Nutella on the cookie dough. Then scoop out another two heaping tablespoons of dough and top the Nutella with it, carefully pressing around the outside so that the top and bottom dough meets around the edge. The Nutella should be nestled in a cookie dough dome.

•Repeat this for the rest of the lava cookies. Start with 12. If you have dough left over, make as many more as you can.

•Bake for 15-18 minutes until golden brown on the edges.

http://www.attheredtable.com/p/red-table-recipes.html?recipe_id=6016957

Double Peanut Butter Chocolate Chip Cookies

These are awesome! They taste like peanut butter fudge wrapped up in a cookie.

I recently stumbled upon a New York Times article about the science and history of how chocolate chip cookies became so popular and why. 

The article revealed an important theory when baking chocolate chip cookies. I have tested this theory out a few times with different batches of dough and it seems to be true! 

Theory: Cookies bake to perfection, perfectly crispy on the edge and gooey in the middle, only after the dough has had at least 24 hours to sit in the fridge. The article even suggests letting the dough sit for up three days before baking.

The reasoning: Waiting allows the wet ingredients to soak into the dry ingredients. When given the proper amount of time to do this, the cookie will bake to perfection.  

If you are a lover of the peanut butter and chocolate flavor combination, then I highly recommend conducting an experiment of your own to see if this theory stands true for you. Test it out with this double peanut butter chocolate chip cookie recipe!

Ingredients

 •    1 3/4 cup flour

 •    1 teaspoon baking soda

 •    1/2 teaspoon salt

 •    1 cup butter (2 sticks), softened

 •    1/2 cup all-natural peanut butter

 •    1/4 cup white sugar

 •    3/4 cup brown sugar

 •    1 teaspoon vanilla extract

 •    1 egg

 •    1 cup chocolate chips

 •    1 cup candy-coated peanut butter candy

Directions 

1.    In a small mixing bowl, whisk together the flour, baking soda and salt. 

2.    With a stand mixer or large mixing bowl, beat together the butter, peanut butter, white sugar, brown sugar, vanilla and egg until it’s smooth. 

3.    Gently beat in the dry ingredients until the dough forms. Add in the chocolate chips and the candy-coated peanut butter candy.  

4.    Place a piece of wax or parchment paper on a clean surface and spoon the dough onto the middle of the paper. Form the dough into a long log and then fold the paper over the dough, wrapping it inside the paper. Let the wrapped dough sit in the refrigerator for at least 24 hours before slicing and baking. 

5.    If you’d like to freeze the dough, I recommend letting it sit in the fridge for 24 hours, then transferring it to the freezer. 

6.    To bake, preheat the oven to 350 degrees Fahrenheit and cut the dough into 1/4 inch circles. Bake in the pre-heated oven for nine to 11 minutes. If baking from frozen dough, bake for 10 to 12 minutes. Cool the cookies on a cooling rack before serving.

I challenge you to let your cookie dough sit in the fridge for at least a day to see if you discover a difference in the way the cookies bake. Try it and let me know how it works out for you. I’d love to hear your thoughts!

http://scjohnson.com/en/family/family-economics/food-for-thought/11-10-07/Double-Peanut-Butter-Chocolate-Chip-Cookies.aspx

Double Peanut Butter Chocolate Chip Cookies

These cookies are one of my favorite ways to satisfy a peanut butter chocolate craving!  Chewy peanut butter cookies with chunks of Reese's peanut butter cups and lots of chocolate chips...  now, where's the milk?

Ingredients:

1/2 cup butter, softened

1/2 cup peanut butter

1/2 cup brown sugar

1/4 cup sugar

1 egg

1 tablespoon milk

1 teaspoon vanilla

1 cup flour

1/2 teaspoon baking powder

1 cup chocolate chips

1 cup chopped peanut butter cups

Directions:

Preheat the oven to 350°F.  In a large bowl, cream together the butters and sugars until smooth and fluffy.  Beat in the egg, milk & vanilla until well blended.  Beat in the dry ingredients until just well combined.  Stir in the candy chunks and the chocolate chips. 

Drop with a small scoop onto a parchment paper lined baking sheet.  Flatten each cookie with a fork dipped in water.  Bake for 10-12 minutes, until the edges are light golden brown! 

http://www.sweetannas.com/2010/04/double-peanut-butter-chocolate-chip.html

Chocolate Chip Peanut Butter Finger Cookies

Ingredients

1-1/2 cups all purpose flour

1/2 tsp baking powder

1/2 tsp salt

2/3 cup chunky peanut butter

1 stick unsalted butter, room temp

1/3 cup, plus 1/4 cup sugar

1/3 cup packed brown sugar

1 large egg

1 tsp vanilla extract

1/2 cup semi-sweet chocolate chips

1 chopped Butterfinger bar

Preheat oven to 375 degrees 

Line a baking sheet with parchment paper. (This makes two sheets so you can do them one at a time or together. If together put one rack in top third and one bottom third or make one at a time in center rack). Whisk flour, baking powder and salt in a medium bowl. In another bowl beat peanut butter, butter, 1/3 cup sugar and brown sugar until smooth. Beat in egg and vanilla extract. Then slowly beat in flour mixture. The dough should be a bit crumbly. Stir in the chips and chopped Butterfinger. 

Place the remaining sugar in a small bowl. Roll the dough into about 1-1/2 tbl balls. Roll the balls in the sugar bowl and place on baking sheet 1 inch apart. Using a flat bottom glass, press into 1/3 inch thick rounds.

Bake until edges are golden brown about 15 minutes. If you are using both racks, reverse baking sheets halfway through baking process. Let cool....or don't...YUM!!!!

http://julielyonsfood.blogspot.com/2010/09/chocolate-chip-peanut-butter-cookies.html

Chocolate Chip Cookie Dough Cheesecake Bars

Yield: 16 bars

For the crust:

 1½ cups graham cracker crumbs (from about 8 whole graham crackers)

 5 tablespoons unsalted butter, melted

For the cookie dough:

 5 tablespoons butter, melted and cooled

 1/3 cup light brown sugar

 ¼ cup all-purpose flour

 ½ teaspoon vanilla extract

 ¾ cup semisweet chocolate chips

For the cheesecake filling:

 10 ounces cream cheese, at room temperature

 ¼ cup granulated sugar

 1 egg

 1 teaspoon vanilla extract

For the chocolate drizzle:

 1/3 cup semisweet chocolate chips

 1 teaspoon vegetable shortening

1. Preheat oven to 325 degrees F. Lightly grease an 8×8-inch baking pan, line with parchment paper, and butter the parchment paper; set aside. 

2. Stir together the graham cracker crumbs and melted butter until the crumbs are evenly moistened. Press the crumb mixture into the bottom of the pan. Bake for 6 minutes or until lightly browned. Cool on a wire rack. 

3. To make the cookie dough, stir together the butter and sugar until smooth. Stir in the flour, then the vanilla and chocolate chips. Refrigerate until firm (about 30 minutes), and then roll teaspoon-sized ball of the dough and place on a plate, and refrigerate plate of cookie dough balls while you prepare the cheesecake filling. 

4. Beat together the cream cheese and sugar on medium speed until smooth, scraping the bowl as needed. Add the egg and vanilla extract, beating until thoroughly combined. 

5. Remove the cookie dough balls from the refrigerator and toss with 1 teaspoon of flour. Drop into the cheesecake filling and mix together. Pour the filling into the cooled crust, coaxing the filling into corners and sides. Bake for about 30 minutes, or until the cheesecake filling is set and doesn’t jiggle. Transfer to a wire rack to cool completely. Chill in the refrigerator for at least 2 hours. 

6. Using the parchment paper as handles, lift the bars out of the pan and place on a cutting board. Cut into squares. Combine the chocolate chips and shortening in a small bowl and microwave for 1 minute at 50% power and stir until smooth. Drizzle over the bars and allow to set for about 20 minutes. Store leftovers in the refrigerator.

 

Recipe Source: http://www.browneyedbaker.com/2010/08/19/chocolate-chip-cookie-dough-cheesecake-bars/

 

Chocolate Covered Strawberry Cookies

Ingredients:

Servings: 36 ervings

2 1/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter

1 teaspoon vanilla

2 eggs

3/4 cup sugar

3/4 cup brown sugar

1 cup chocolate chips

1 cup dried strawberries, chopped

Directions:

1. In one bowl, sift the flour, baking soda and salt.

2. In a second bowl, cream the butter with the sugars, vanilla and eggs.

3. Slowly combine the flour mixture with the wet ingredients.

4. Stir in the chips and strawberries.

5. Refrigerate for an hour, or until dough is firm.

6. Roll into one inch balls and place on greased, parchment-lined cookie sheets.

7. Bake at 325 degrees for 13 minutes.

Recipe Source: http://www.food.com/recipe/chocolate-covered-strawberry-cookies-287278

Oreo Pudding Cookies

Source:  Sweet Treats And More

 1 cup butter, room temperature

 3/4 cup brown sugar

 1/4 cup white sugar

 1 (4.2 ounce) package instant Oreo Pudding mix

 2 1/4 cups flour 

 1 teaspoon baking soda

 2 eggs

 1 teaspoon vanilla

 1/4 teaspoon salt

 2 Hershey's Cookies N Cream Candy Bars broken into small pieces (I used 2.6 ounce King Sized    bars)

 2 cups semi-sweet chocolate chips 

Note: I found Oreo Pudding mix at my grocery store but I also saw it at our Walmart and Target.

Directions:

Preheat oven to 350 degrees.  

Combine flour, baking soda, and salt in a small bowl and set aside. Cream together butter and sugars. Beat in pudding mix until blended. Add the eggs and vanilla and mix well. Add the flour mixture and mix to combine. Stir in cookies n' cream pieces and chocolate chips. Batter will be thick. 

Using a cookie dough scooper, place golf ball sized dough balls on a baking sheet lined with parchment paper. Bake at 350 degrees for 8 minutes. You do not want to overbake these! Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack. Store in air-tight container.  

Makes two dozen.

Recipe Source: http://www.the-girl-who-ate-everything.com/2011/05/oreo-pudding-cookies.html