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Nummies

9 Apr

Nummies This delicious cookie/bar is a recipe from my friend Delta Guns. I made these today and they are Heavenly! And super simple too!! You can mix it up with different cookie doughs and use cookies instead of the candy in the middle.

Directions:

Firstly, sashay over to the oven. Be nice to Mister Oven, he is your friend! Then, preheat oven to 350 degrees. Spray each well with a Non-Stick spray, like Pam’s brand.  Smash refrigerated chocolate chip cookie dough into bottom of each well. Place a Reese Peanut Butter Cup, upside down, on top of the cookie dough (or a Oreo). Top with prepared box Brownie mix, filling each well 3/4 full. Bake for 18 minutes. Then enjoy!!!

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Buckeye Brownie Cookies

29 Mar

buckeye cookiesThis is a cool blend of  brownies and my family’s favorite buckeye candy. What a winning combo!!

Ingredients:

1 box (18-19 oz. size) Brownie mix

1/2 C. Cream cheese, room temperature

3/4 C. Peanut Butter

3/4 C. Powdered sugar

3/4 C. Chocolate frosting

Preheat oven to 350 degrees. Line baking sheet with parchment paper. In a medium bowl, combine brownie mix, butter egg and cream cheese. Stir until dough forms, it will be very thick and sticky. You may have to use your hands.

Form rounded tablespoon size balls of dough, placing them on the baking sheet about 2 inches apart. Make an indention with your thumb in each center. In another bowl, stir peanut butter and powdered sugar. Form into teaspoon size balls and press into indentions in the brownie cookies. Press the peanut butter down slightly as it will not spread and you don’t want your cookies too tall.

Bake 10 – 12 minutes until edges are just set. Cool on wire rack. When cooled, frost each cookie with a tablespoon of chocolate frosting. You may make your own frosting or use store bought. I have used both and actually prefer the Betty Crocker Chocolate Fudge frosting best.

Banana-Peanut Butter Cookies

29 Mar

banana pnut cookiesThis was the first cookie recipe I tried after we arrived in Bode Iowa; in September 2010. My son doesn’t care for bananas, but he loves these cookies! He doesn’t know they have bananas in them!  I have made them in all 4 seasons…..they are tasty anytime of year!!

Recipe:

1 1/2 C. All Purpose Flour

1/2 Teaspoon Baking soda

2 medium size ripe bananas (about 1 Cup, when mashed)

1/3 C. Light Brown Sugar, firmly packed

1/4 C. Margarine

1/2 C. Creamy or Chunky Peanut Butter ( We like both)

1 Large egg

1 Teaspoon Vanilla extract

Preheat oven to 375 degrees. Spray baking sheets with vegetable cooking spray. Combine flour and baking soda in a small bowl. In a medium bowl, beat together banana, brown sugar, margarine and peanut butter until light and fluffy. Mix on medium speed. Beat in egg and vanilla. Gradually beat in flour until a dough forms. Shape into 1 inch balls, 2 inches apart on baking sheet. Using the floured tines of a fork, press a criss cross pattern. Bake cookies for about 10 minutes or until edges are set. Place cookies on wire rack to cool. Makes about 45 cookies.