#16 Peanut Butter Bonbons

Ingredients
•1-1/2 cups graham cracker crumbs
•1 cup creamy peanut butter
•1 cup melted butter
•1 pound powdered sugar
•12 ounce package milk chocolate chips
•1/2 bar paraffin

Directions
1.Form crumbs, peanut butter, butter and sugar into balls and freeze.
2.Melt chips and paraffin in double boiler then dip balls into chocolate mixture.
3.Place on plate or cookie sheet and refrigerate for at least 1 hour to allow chocolate to harden.

#15 Karen’s Chocolate -Chocolate Chip Cookies

This is a friends recipe, she asked me to make them for her.... I am back...

4 ½ cups flour
½ cup cocoa
2 tsp baking soda
2 tsp salt
2 cups butter
1 ½ cups white sugar
1 ½ cups brown sugar
2 tsp Almond Extract
4 large eggs
1 12oz pkg chocolate chips
*optional 1 cup raisins

Combine baking powder, flour, cocoa & salt in large bowl, beat together butter, sugar’s and almond extract. Beat in eggs. Add flour, a little at a time. Stir in chips and raisins.

Preheat oven to 375. Place in rounded teaspoonfuls on cookie sheet and bake for 8-10 min. Cool on wire rack.

This recipe was created out of need. I had run out of flour so I added the rest in cocoa . Also, I had run out of vanilla so I used Almond flavoring. The end result was amazing!!!!!

Sorry

OK so just have to get through this weekend and I will be back at making cookies I have decided also to do some desserts thrown in from time to time. If you have any good recipes you want to share... please email them to me I would love to get some recipes from friends also!

#14 Snickerdoodle

Sorry I fell behind, life got the better of me, I will try to catch up over this next weekend. My big sewing job will be over and I am hoping to have a very relaxing weekend.

. 1/2 cup butter, softened
• 1 cup sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1 large egg
• 1/2 teaspoon vanilla
• 1 1/2 cups all purpose flour
• 4 Tablespoons granulated sugar
• 1 1/2 teaspoons cinnamon

1. Preheat oven to 375 degrees. In a mixing bowl, beat the butter on medium speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until well blended. Beat in as much flour as you can with the mixer, and stir in remaining flour.

2. Cover with plastic wrap and chill for 1 hour.

3. Combine the 4 tablespoons sugar and 1 1/2 teaspoons cinnamon. Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat. Place balls of dough 2 inches apart on an ungreased cookie sheet.

4. Bake for 10 to 11 minutes or until edges are beautifully golden. Transfer cookies to a wire rack to cool.

I ran out of cinnamon, well actually there was nutmeg in my cinnamon jar, so I had a little cinnamon and sugar, that I mixed with nutmeg and that is what I rulled the dough into. The dough was really sticky, so make sure you add just a little more flour to it before you put it in the fridge. They were so good!!!! Everyone loved them and the plate did not last long.

#13 Chocolate Haystacks

2 cups (12 oz.) semisweet chocolate chips
2 cups (12 oz.) butterscotch chips (or peanut butter chips)
1/2 tsp. vanilla
3 cups chow mein noodles

1. Melt the chips. Mix in noodles and nuts until coated well. Drop by teaspoon onto wax paper. Put into refrigerator until set.

#12 Butterscotch Haystacks

2/3 cup peanut butter
1 (12 oz.) pkg. butterscotch chips
1 (3 oz.) can chow mein noodles
*1 cup chopped walnuts or peanuts (optional)

*Instead of chopped nuts, you can use crunchy peanut butter and omit the nuts.

1. Melt the peanut butter and butterscotch chips. Mix in the noodles and nuts until coated well. Drop by teaspoon onto the wax paper. Put into the refrigerator until set.

2. For variety, our family also likes chocolate haystacks. Just substitute chocolate chips for butterscotch chips.

3. You could also wait until the butterscotch haystacks harden and then dip half into melted chocolate for a colorful look.

#11 Chewy Coconut Cookies

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1 1/3 cups flaked coconut
1 cup chocolate chips

1.Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.

2.In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.

3.Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

4. After cookies cool completely, melt chocolate over low heat. Dip half of cookies into melted chocolate. Let set.



I think these are my favorite cookies yet, they turned out so good. They did have a comment that said that if your cookies turn out to flat, it is because your baking soda is old... so make sure it is fresh. I was thinking about adding almonds next time, so they taste like almond joys.

#10 Star with Sprinkles....

1 cup butter, softened
1 cup sugar
1-1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 egg
2 Tbsp. milk
1 tsp. vanilla
3 cups all-purpose flour
Sprinkles

1. In large mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, salt, and nutmeg. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Divide dough in halves. Wrap; refrigerate dough for 1 hour or until easy to handle.

2. Preheat oven to 375 degrees F. On a lightly floured surface, roll half the dough to 1/8 inch thickness. Refrigerate remaining dough until ready to roll. With a 3-inch star-shape cookie cutter, cut dough. Place 1 inch apart on ungreased cookie sheets. Sprinkle with sugars.

3. Bake for 5 to 6 minutes or until edges are light brown. Transfer cookies to wire racks to cool.

I love my cookie cutters and I will be making more cookies with cutters before this is all over. These turned out good...

#9 Peanut Butter and Jelly Cookies

1 cup peanut butter
1 cup sugar
1 egg
1 teaspoon vanilla
2 tablespoons any flavor jelly or fruit preserves (I used Rhubarb and Strawberry Jam, from Tastefully Simple)

Preheat oven to 350 Deg.

Mix peanut butter, sugar egg and vanilla until well blended. Drop by spoonfuls onto an ungreased cookie sheet. Make a few holes/dents into the top of each cookie and fill with the jelly. Bake for 8-12 minutes or until lightly golden brown. Cool.


OK these are addicting... I have ate at least 6 so far and am having a hard time posting this without eating more. I guess a good thing about making the cookies late, is that I don't eat as much.

#8 chocolate pudding cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
3/4 cup packed light brown sugar
1/4 cup white sugar
1 (3.4 ounce) package instant butterscotch pudding mix
1 teaspoon vanilla extract
2 eggs
12 ounces semisweet chocolate chips

1. Preheat oven to 375*. Combine the flour and soda and set aside. Mix the butter, sugars, pudding mix and vanilla. Beat until creamy. Add in the eggs and mix well. Gradually stir in the flour. Stir in the chocolate chips and drop by teaspoonfuls onto ungreased cookie sheets. Bake for 8-10 minutes


These were so easy... sorry no picture tonight, couldn't find the camera...

#7 Coconut Macaroons

1 1/3 cups flaked coconut
1/3 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
2 egg whites
1/2 teaspoon vanilla extract

1.In a small bowl, combine the coconut, sugar, flour and salt. Stir in egg whites and vanilla; mix well.

2.Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325 degrees F for 18-20 minutes or until golden brown. Cool on a wire rack.

These were very, very easy... and taste good. I have a small cookie scoop that I use to get my cookies even. This is one to do again.

#6 No bake cookies

1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract

1. In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.


OK these are my all time favorite... The bad part is... sorry no picture, my phone is dead and my camera is still not working. I will take a picture tomorrow.... nummy!!!!

#5 Chocolate Revel Bars

6 teaspoon buter
2 cups packed brown sugar
1 teaspoon baking soda
2 eggs
2 teaspoons vanilla
2 1/2 cups flour
3 cups quick cooking oats
1 1/2 cups semi sweet chocolate pieces
1 14-oz can sweetened condensed milk
1/2 cup peanut butter
1/2 cup chopped nuts
2 teaspoon vanilla

1. Preheat over to 350 deg. In a large bowl beat the remaining butter with an electric mixer on med to high speed for 30 seconds. Add brown sugar and baking soda. Beat until combined, scraping side of bowl occasionally Beat in eggs and 2 teaspoons vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wodden spoon, stir in any remaining flour. Sirt in oats.

2. For Filling, in a meadium saucepan combine the chocolate pieces, sweetened condensed milk, and peaunt butter. cook over low heat until chocolate is melted, stirring occasionally. Remove from heat. Stir in nuts and 2 teaspoons vanilla.

3. Press two-thirds (about 3 1/2 cups) of the oat mixture evenly into bottom of an ungreased 15x10x1" baking pan. Spread with filling. Crumble the remaining oat mixture evenly over top.

4. Bake in preheated oven about 25 minutes or until top is lightly browned (filling will still look moist). Cool in pan on a wire rack. Cut into bars.


These were great, they are really gooey.

#4 Fudge Ecstasies

1 12oz package semisweet chocolate pieces
2 oz unsweetened chocolate, chopped
2 tablespoons butter
2 eggs
2/3 cup sugar
1/4 cup flour
1 teaspoon vanilla
1/4 teaspoon baking powder
1 cup chopped nuts (I used cashews)

1. Preheat over to 350 deg. Grease a cookie sheet; set aside. In a medium heavy saucepan combine 1 cup of the chocolate pieces, the unsweetened chocolate, and butter. Cook and stir over low heat until melted. Remove from heat.

2. Add eggs, sugar, flour, canilla and baking powder. Beat with a wooden spoon until combined. Stir in the remaining choclate pieces and nuts.

3. Drop dough by rounded teaspoons 2" apart onto the prepared cookie sheet. Bake in preheated over for 8 to 10 minutesor until edges are firm and surfaces are dull and crackled. Cool on cookie sheet for 2 minutes. Transfer cookies to wire rack; cool.

OK so, these smell so good but they did not turn out... they were really runny. Not sure what to do to fix these ones.

#3 Oatmeal Cookies

3/4 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
2 eggs
1 teaspoon vanilla
1 3/4 cups flour
2 cups rolled oats

1. Preheeat oven to 375 deg. In a large bowl beat butter with and electrix mixer on med speed for 30 seconds. Add brown sugar, sugar, baking powder, cinnamon, baking soda, salt and cloves. Beat until combined, scraping side of bowl occasionaly. Beat in eggs and vailla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stil in oats.

2. Drop dough by rounded teaspoons 2" apart onto an ungreased cookie sheet. Bake in preheated oven for 8 to 10 minutes or until edges are golden brown. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.


The cookies turned out good, I had to cook them for 9 mins and on the second batch in the oven, I did spray the cookie sheet, the first set stuck some. I also added raisins to half of the dough. They were good!!!

#2 Peanut Butter Cookies

1/2 cup butter, softened
1/2 cup Peanut butter
1/2 cup Sugar
1/4 cup Honey
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
1/2 teaspoon vanilla
1 1/4 cup flour
Sugar

1. Preheat oven to 375 deg. Combine butter and peanut butter. Beat with an electric mixer on med to high speed for 30 seconds. Add the 1/2 cup sugar, brown sugar, baking soda and baking powder. Beat until combinded, scraing side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, If necessary, cover and chill about 1 hour or until dough is easy to handle.

2. Place additional sugar in a small bowl. Shape dough into 1-inch balls. Roll balls in sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Using a fork, flatten balls by making crisscross marks on top.

3. Bake in preheated over for 7 to 9 minutes or until the bottoms are lightly browned. Transfer cookies to a wire rack; cool.

For lots of crunch in these cookies, use extra-crunchy peanut butter instead of the smooth variety (this is what I did)

#1 Chocolate Chip Cookies

•2 1/2 cups all-purpose flour
•1 teaspoon baking soda
•1 teaspoon salt
•1 cup (2 sticks) butter, softened
•3/4 cup sugar
•3/4 cup packed brown sugar
•1 teaspoon vanilla extract
•2 large eggs
•2 cups (12-oz. pkg.) Chocolate Chips
•1 cup chopped nuts (optional)

Preheat oven 375° F.

Mix butter with sugar and brown sugar until creamy. Mix in vanilla. Mix in eggs until smoth. Put half the flour into mix and put baking soda and salt, then stir until all blended, then add the rest of the flour. Add chocolate chips and nuts stir in well.

Drop by teaspoon onto ungreased cookie sheets. Bake for 8 to 12 mins. The time depends on if you want gooey or crispy cookies. Let cool on cookie sheet for 2 mins, then transfer to cooling rack.

I always cook them for the shorter time, I love the taste of them all gooey... and I eat them with a large cup of milk. These are the easiest that I make, they are the kids favorites.