Archive for the ‘Easy Cookies’ Category
Valentine Kisses Cookies
Make These Sweets For Your Sweetie With 4 Ingredients!
Happy Valentine’s Day! Since I had a bag of Hershey’s Kisses in my cupboard, I decided to use it for this special day. I found a recipe on Allrecipes.com that requires only 4 ingredients. They’re called Peanut Butter Kiss Cookies and not only are they perfect for V-Day, this dessert is also quick and easy to make! Mix up the dough, bake for 10 minutes and voila…cookie kisses for your sweetheart. It’s the perfect gift for a dessert lover…and hopefully your sweetie will share some with you. Enjoy!
PEANUT BUTTER KISS COOKIES
1 cup white sugar
1 cup peanut butter
1 egg
18 milk chocolate candy kisses, unwrapped
Preheat oven to 350 degrees F.
Combine sugar, peanut butter, and egg.
Shape into 1 inch balls and place on ungreased cookie sheet. NOTE: If dough is too sticky, refrigerate 1/2 hour or until easy to handle.
Bake for 10 minutes. Remove cookies from oven. Press a chocolate kiss into the center of each warm cookie.
Easy Addictive Chocolate Chip Oatmeal Cookies
It Only Takes 15 Minutes To Prep These Amazing Cookies!
Last week my friend Melanie at work gave me her favourite cookie recipe. I think she was hoping that since I love trying new recipes, I’d make some for her. Well, she was right. I was curious to try the Chewy Chocolate Chip Oatmeal Cookies that she had found on Allrecipes.com. Back in July I posted my favourite Oatmeal Cookie recipe, but I must admit that these cookies are fantastic as well. It’s a lighter cookie and of course the chocolate chips give it an added sweetness. Best of all, this dessert is easy and quick to make and I had all the ingredients on hand. Me and Melanie devoured these at work and I’m sure you and your friends will too. Enjoy!
CHEWY CHOCOLATE CHIP OATMEAL COOKIES
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts (optional)
1 cup semisweet chocolate chips
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Easy & Cute Peanut Butter Cup Cookies
Make This Easy Cookie Even Easier With Ready-Made Cookie Dough!
If you’re looking for a special treat that will liven up your holiday cookie tray, this is it! Peanut Butter Cup Cookies are cute, decadent, and a dessert that’s so easy and quick that you’ll finish your holiday baking in record time. I’ve made this recipe for years and always get comments on how adorable and delicious they are. The funny thing is that the peanut butter cup is the star, and I can’t take credit for making that. In fact, if you really want to simplify this recipe even more, you can buy ready-made cookie dough. It’s that easy! So spend less time in the kitchen this holiday season and more time with your friends and family. Happy Holidays!
EASY & CUTE PEANUT BUTTER CUP COOKIES
1 1/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1/2 cup firmly packed brown sugar
1/3 cup granulated sugar
1 egg
1 tsp vanilla
1 cup semi-sweet chocolate chips
1/2 cup walnuts (optional)
24 mini peanut butter cups
Preheat oven to 375 degrees F (190 degrees C). Grease a 24 mini-muffin tin.
In a small bowl combine flour, baking soda, and salt; set aside. In a large bowl beat together butter, brown sugar and granulated sugar until light and fluffy. Beat in egg and vanilla. Gradually add in flour mixture and beat at low speed until well blended. Stir in chocolate chips and nuts.
Place batter into tart shells filling only halfway. Bake 8 to 10 minutes or until edges are golden brown. Remove from oven and immediately insert peanut butter cups into the middle of the cookie. Be careful because the chocolate will melt as you press down. And don’t forget to remove the paper lining first. Cool to room temperature and enjoy!
Chocolate Chocolate Chip Cookies
Looks like a cookie, tastes like a brownie!
Whenever I have a cookie craving, I almost always bake the traditional chocolate chip. However, after trying this easy and quick recipe, that could change. These Chocolate, Chocolate Chip Cookies, from Allrecipes.com, are perfect in every way. Sinfully chocolate, without being too sweet and wonderfully chewy without being gooey. It’s like a brownie in cookie form! This treat is sure to liven up your cookie tray and be sure to add the nuts if you’re allergy-free, because the little crunch is heavenly. Enjoy!
CHOCOLATE CHOCOLATE CHIP COOKIES
1 cup butter, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees F (175 degrees C).
In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely. Makes 48 cookies.
Frightening Witch’s Finger Cookies
Whip Up These Creepy Cookies In A Snap!
I just love this spooky time of year. Right now I’ve got little plastic bats hanging all over my kitchen to get in the mood. As with any holiday, Halloween is a time to get creative with your baking, but that doesn’t mean festive treats need to be time-consuming and difficult. I just found an easy and quick dessert from KraftCanada.com that will look nice and creepy on your table. It’s called Frightening Witch’s Finger Cookies and it’s amazing how real they look! You only need 7 easy-to-find ingredients, and about 30 minutes to create these extremities, but your guests will think you slaved over your hot cauldron for hours. Enjoy these ghoulish treats and have a Happy Halloween!
FRIGHTENING WITHCH’S FINGER COOKIES
1-1/4 cups sliced almonds, divided
125 g (1/2 of 250-g pkg.) PHILADELPHIA Brick Cream Cheese, softened
1/2 cup butter, softened
3/4 cup icing sugar
1 tsp. almond extract
1/4 tsp. salt
1-1/2 cups flour
HEAT oven to 325ºF.
RESERVE 60 nuts for later use; process remaining nuts in food processor until finely ground. Beat cream cheese, butter, sugar, extract and salt in large bowl with mixer until light and fluffy. Gradually beat in flour. Stir in ground nuts. (Dough will be stiff.)
ROLL dough into 60 (3-inch) “fingers,” using 1 Tbsp. dough for each. Place, 2 inches apart, on baking sheets sprayed with cooking spray. Press 1 of the reserved nuts into dough in 1 end of each finger for the fingernail. Use sharp knife to make 3 crosswise slits in top of each finger for the knuckles.
BAKE 15 to 20 min. or until lightly browned. Cool 3 min. on baking sheet; carefully transfer to wire racks. Cool completely. TIP: Brush nuts with red food colouring before baking.
Easy Nutella Recipes
This Chocolate Spread Is Good In Desserts Too!
I’ve loved Nutella since I was a kid and remember taking those delicious chocolate sandwiches to school for snack time. But back then I only spread Nutella on bread and had no idea you could actually bake with it. Well I just found an article at Suite101.com that shares two Nutella dessert recipes that are both easy and quick! The first one is called Nutella Dessert Roll Ups and is a mix between a cinnamon roll and fried Mexican tortillas. Sounds sweet and delicious to me! The second recipe is for Nutella Cookies and it uses only 3 ingredients. I can’t wait to try both! Please let me know what you think about these treats and feel free to share anymore Nutella recipes with me. Enjoy!
NUTELLA DESSERT ROLL UPS
1 10-inch flour tortilla
½ teaspoon sugar
½ teaspoon cinnamon
1 tablespoon butter
2 tablespoons Nutella spread
Place tortilla on rack in a toaster oven. Toast at 350° for three to four minutes.
While the tortilla toasts, combine sugar and cinnamon in a small mixing bowl. Add the butter and Nutella to the cinnamon-sugar mixture, and blend until creamy.
Remove the tortilla from toaster oven, and place on a large platter or cutting board. Spread the Nutella mixture evenly on the tortilla. Roll up the tortilla, and then cut into even slices. This recipe is makes approximately eight roll ups using one flour tortilla. For larger serving sizes, simply repeat the process for each tortilla.
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NUTELLA FLOURLESS COOKIES
1 cup Nutella spread
1 cup sugar
1 egg
Preheat oven to 350°. Spray baking sheets with cooking spray such as Pam.
In a small bowl, mix all ingredients until creamy and smooth. Form into one-inch bowls and place on the greased baking sheets. If desired, dip a fork in water and make crisscrosses on the top of cookies like peanut butter cookie recipes suggest. Bake for 8 to 10 minutes. Remove from oven and let cookies set three to five minute on the baking sheets. Remove from baking sheets and let cool.
The BEST Oatmeal Cookies
Turn This Easy Recipe Into Ice Cream Sandwiches Too!
I don’t know what it is, but the last couple of days I’ve been craving cookies like crazy! Well, I have quite a large collection of favourite cookie recipes so I didn’t have to go far to find something good. I came across the best oatmeal cookie recipe I’ve ever found and it’s by Anna Olson, Canada’s Queen of Desserts. The recipe is easy and quick requiring all the normal cookie ingredients you should have on hand…except perhaps molasses, but that’s not hard to find. I love how moist yet dense these cookies are, packed with oats and raisins and a delicious spicy flavour. Anna does not disappoint! In fact, she also recommends using these cookies for ice cream sandwiches. Sounds like a perfect summer treat to me! Enjoy!
THE BEST OATMEAL COOKIES
2/3 cup unsalted butter, room temperature
1 cup dark brown sugar, packed
1 egg
1 tbsp vanilla
1 tbsp fancy molasses
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1 1/2 cup oats
1 cup raisins
Preheat oven to 375° F. Cream together butter and brown sugar until smooth. Add egg and blend. Stir in vanilla and molasses. In a separate bowl, combine flour, baking powder, salt, baking soda and spices. Add to butter mixture and mix in. Add oats and raisins and stir just until oats are coated with cookie batter. Drop tablespoonfuls onto a greased or parchment-lined baking sheet and bake for 7 to 9 minutes, until cookies start to brown around the edges and loose their shine.
Cookies will keep up to a week in an airtight container. Makes 2 dozen cookies.
VARIATION: OATMEAL COOKIE ICE CREAM SANDWICHES: You will need 6 cups maple walnut ice cream and 1 1/2 cups of walnut crumbs, toasted. For sandwiches, press a small scoop of ice cream between 2 cookies. Roll edges of ice cream in walnut crumbs and chill until ready to serve. Yield: 1 dozen sandwich cookies.
Easiest Peanut Butter Cookies
10 Minutes to Prep & Only 4 Ingredients!
I just found the easiest recipe to satisfy my peanut butter craving. Normally, I enjoy a tablespoon right out of the jar, but today I was craving cookies and I found an easy and quick recipe in my collection. All you need is 4 ingredients, or 5 if you want to add marshmallows like I just did. Now, I’m not the biggest marshmallow fan but I had some extra left over from my Disappearing Marshmallow Brownies recipe and I thought it would be a good combination with peanut butter. The one thing I learned, however, is that you should place the marshmallows on top of the cookies once you’ve scooped them onto the baking sheet. This will prevent them from sticking to the pan if they’re on the bottom of the batter. Lesson learned!
EASIEST PEANUT BUTTER COOKIES
1 egg
1 tsp baking soda
3/4 cup sugar
1 cup peanut butter
1/2 cup mini marshmallows
Preheat oven to 350 degrees. Grease a cookie sheet.
Beat the egg, baking soda and sugar until fluffy. Using a wooden spoon, mix in the peanut butter. Drop by heaping teaspoonfuls onto greased baking sheet. Place a couple marshmallows on top of each cookie. Bake 10-13 minutes. That’s it! Enjoy!
Outrageous Chocolate Chip Peanut Butter Cookies
It Only Takes 15 Minutes to Prep This Triple-Threat Cookie!
I am a huge cookie lover! Whether it’s the traditional chocolate chip cookie, or fancy Italian cookies my mom makes, I will not turn one down! Store-bought or homemade also does not matter. But of course homemade usually tastes better, especially warm from the oven. Heck, I even love the raw dough! So I want to share an easy and quick cookie recipe today that is a spin-off from the usual chocolate chip cookie. This one adds peanut butter and oats and I found it on Allrecipes.com. It’s like an oatmeal cookie and chocolate chip cookie and peanut butter cookie combined! If you like all these flavors, you’re going to LOVE this outrageously delicious cookie! Enjoy!
OUTRAGEOUS CHOCOLATE CHIP PEANUT BUTTER COOKIES
1/2 cup butter
1/2 cup white sugar
1/3 cup packed brown sugar
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rolled oats
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls onto lightly greased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely. Makes 3 dozen.
Easy Italian Ricotta Cookies
Make These Cake-Like Cookies In About 30 Minutes!
I LOVE ricotta cheese whether it’s in lasagna, on top of spaghetti, in desserts or by itself. It is SO creamy! So this week I made a lasagna for dinner and had left over ricotta, and even though I could’ve eaten the rest out of the tub, I thought I’d try experimenting with a recipe. I found a great one on Allrecipes.com for Italian cookies. These taste slightly sweet, they’re light in texture and so adorable! Best of all the ingredients are simple so I already had everything on hand and the recipe is easy and quick to put together! You’ll love these little white balls of sweet heaven…and they’ll look great on a cookie platter too. Enjoy!
ITALIAN RICOTTA COOKIES
1/2 cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
8 ounces ricotta cheese
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Icing:
2 tablespoons butter, softened
2 cups confectioners’ sugar
1/4 teaspoon vanilla extract
1 1/2 tablespoons milk
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or use parchment paper.
In a medium bowl, cream together 1/2 cup butter and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and ricotta cheese. Combine the flour, baking soda and salt; gradually stir into the cheese mixture. Drop by rounded teaspoonfuls onto the prepared cookie sheets (these don’t spread while baking).
Bake for 8 to 10 minutes in the preheated oven, or until edges are golden (tops will still be white). Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Icing: In a medium bowl, cream together the remaining butter and confectioners’ sugar. Beat in vanilla and milk gradually until a spreadable consistency is reached. Frost cooled cookies. Makes 3 dozen.