1/2 cup margarine
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
1/2 t. vanilla
1/2 t. salt
3/4 t. baking soda
1 1/4 cup flour
1 egg
1 or 2 bags peanut butter cups, unwrapped
Mix all ingredients. Using a small scoop, scoop into mini muffin pan.
Bake at 350 for 8-10 minutes. Immediately after taking pan out of the oven, press peanut butter cups in the center of each cookie. Let sit for five minutes.
**Side note, Pampered Chef makes an AWESOME mini muffin pan and small scoop for this recipe but I've found you can get both the pan and scoop at any store**
Submitted by: Sarah Schaaf
2 1/4 C. Flour
1 C. Brown Sugar
3/4 C. Butter
1/4 C. Molasses
1 Egg
1 tsp. Baking Soda
1 tsp. Ground Ginger
1 tsp. Cinnamon
1/2 tsp. Ground Cloves
In a large mixing bowl combine half the flour, brown sugar, butter, molasses, egg, baking soda, ginger, cinnamon, and cloves. Beat with an electric mixer until well combined. Beat in remaining flour. Shape dough into 1 inch balls and roll in granulated sugar. Place 2 inches apart on ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes. Makes 48 cookies
Submitted by: Corinne Taylor
1 C. Brown Sugar
1/2 C. Granulated Sugar
1 1/2 C. Butter, softened
2 Eggs
1 15 oz. Pumpkin
2 C. Flour
1 TB. Baking Powder
1 Tsp. Cinnamon
1/2 Tsp. Nutmeg
1/2 Tsp. Salt
1/4 Tsp. Ginger
1 C. Chocolate Chips
In a medium bowl, combine sugar, eggs, butter, and pumpkin. Cream together well. Add flour, baking powder, spices and salt. Mix until incorporated. Stir in chips by hand. Bake at 400 for 10-12 minutes.
Submitted by: Corinne Taylor
1 box Spice Cake Mix
1 15 oz. Canned Pumpkin
1 bag of Chocolate Chips
Mix cake and pumpkin, add chocolate chips. Grease cookie sheet. Bake @350 for 15 minutes.
Submitted by:Robin Syddall
1 C. Butter or Margarine
2 C. Sugar
2 Eggs
3 tsp. Vanilla
1 C. Sour Cream
6 C. Flour
2 tsp. Baking Soda
1 tsp. Salt
Cream together butter, sugar, eggs, and vanilla. Add sour cream. Then add dry ingredients. Refrigerate for a few hours. Roll out and cut into shapes. Bake at 400 degrees for 8-10 minutes. I frost with butter cream frosting with almond extract added. Really good and soft!
Submitted by: Corinne Taylor
* 2-1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 cup butter, softened
* 3/4 cup packed brown sugar
* 1/4 cup white sugar
* 1 (3.4 ounce) package instant vanilla pudding mix
* 2 eggs
* 1 teaspoon vanilla extract
* 2 cups semisweet chocolate chips
* 1-1/3 cups and 2 tablespoons chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Submitted by: Rachel Peterson
2 cups flour
½ teaspoon salt
½ cup of shortening
1 cup of sugar
½ cup of milk
½ teaspoon soda
½ cup of cocoa
1 teaspoon vanilla
1 egg
20 marshmallows
Stir together flour, soda, salt and cocoa in a separate bowl. Cream together sugar, shortening and vanilla. Blend in eggs. Add dry Ingredients and mix. Drop with a spoon onto greased cookie sheet. Bake at 350˚ for 8-10 minutes. Remove from oven and place ½ of a marshmallow on top of each cookie. Return cookies to oven and cook for 1 minute more. Cool and drop or drizzle frosting on top.
Chocolate Frosting
1 ½ cup of powdered sugar
2 tablespoons cocoa
dash of salt
3 tablespoons milk
1 tablespoons butter
1 tablespoon shortening
Stir together dry ingredients. Cut in shortening. Melt butter and add milk. Add to dry ingredients. Should make a soft icing.
Submitted by: Debbie Pincock
2 cups brown sugar
1 cup shortening
2 eggs
1 teaspoon vanilla extract
3 cups oatmeal
½ cup coconut
½ cup nuts
1 teaspoon baking soda
1 ½ cups flour
½ teaspoon salt
1 teaspoon baking powder
Cream brown sugar with shortening. Add eggs and vanilla and mix until creamy. Add remaining ingredients. Roll into balls. Roll in powdered sugar to coat.
Bake at 375˚ for 8 – 10 minutes.
Submitted by: Peggy Stevens
1 cake mix (rainbow chip works well)
1/3 cup oil
2 eggs
Mix together. Roll into balls, Bake at 350˚ for 8 – 10 minutes. Makes 36 cookies.
Submitted by: Carollee Tautkus
2 ¼ cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
¾ cup (packed) light-brown sugar
1 teaspoon pure vanilla extract
2 large eggs
2 cups (12 ounce package) semi-chocolate chips
½ cup chopped walnuts or pecans
½ cup golden raisins
½ cup shredded coconut
1. preheat oven to 375˚
2. In a small bowl, combine flour, baking soda and salt. Set aside.
3. In a large mixing bowl, cream the butter, sugars and vanilla. Add eggs, one a time, beating well after each addition.
4. Gradually beat in the flour mixture. Stir in chocolate chips, nuts, raisins and coconut.
5. Drop by tablespoonfuls onto ungreased baking sheet. Bake 9 to 11 minutes or until golden brown. Let the cookies rest on the baking sheets for 2 minutes before removing with a spatula to wire racks to cool completely. Makes about 60 cookies.
Posts
All Comments
