Cookie Shot Glasses

Christmas Crack Cookies Recipe

Christmas Cranberry Tea Cookies Recipe

Blueberry Cheesecake Cookies Recipe

Milky Way Salted Caramel Cookies Recipe

CARAMEL STUFFED BROWN BUTTER SNICKERS CHOCOLATE CHIP COOKIES RECIPE

Pumpkin Cheesecake Snickerdoodles Recipe

Pumpkin Cheesecake Snickerdoodles Recipe

Lazy Cake Cookies Recipe

Lazy Cake Cookies Recipe

S'more Cookie Cup Recipe

S'more Cookie Cup Recipe

The Best Peanut Butter Cookies Recipe

The Best Peanut Butter Cookies Recipe

Easter Cake Mix Double Doozie Sandwich Cookies Recipe

Easter Cake Mix Double Doozie Sandwich Cookies Recipe

Peanut Butter & Chocolate Munchies Cookie Recipe

Peanut Butter & Chocolate Munchies Cookie Recipe

Ingredients

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2
cup butter, softened
1/2
cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1
egg
1
tablespoon milk
1 teaspoon vanilla
3/4 cup sifted powdered sugar
1/2 cup peanut butter
2 tablespoons granulated sugar

Directions

1. Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.
2. In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.
3. For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.
4. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.
5. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.
6. Bake cookies in preheated oven for 8 minutes or until theyre just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. Makes 32 cookies.

Cinnamon French Toast Cookies Recipe

Cinnamon French Toast Cookies Recipe

Ingredients:

• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 cup butter or margarine, softened
• ¾ cup dark brown sugar,
• 2 tablespoons cinnamon
• 1 large egg
• 1 large egg yolk
• 1 ½ tablespoons honey
• ½ cup granulated sugar
• 2 1/2 cups of flour
• 1/4 cup sugar
• 1/4 teaspoon salt
• 2 teaspoons of cinnamon

Directions:

1. Beat together the butter and sugars until well mixed and light and fluffy.
2. Add the egg and egg yolk  and continue mixing until well combined, then add the honey and vanilla and keep mixing. 
3. Add in the flour, baking powder, salt and cinnamon and and mix until incorporated.
4. Divide the dough in half, and roll each half in to a log in parchment paper. Chill the logs in the refrigerator for 4 hours or overnight.
5. Slice the logs in to 1/4" rounds and place on a parchment paper-lined baking sheet. Mix together the cinnamon and sugar and sprinkle over the cookies, then bake on 350 F for 10-15 minutes until browned on the edges. Let cool for 5 minutes on the sheet then move to a wire rack to cool completely.

Raspberry Lemon Cheesecake Cookies Recipe

Raspberry Lemon Cheesecake Cookies Recipe

1 tablespoon flax seed, freshly ground
2 tablespoons warm water
1/3 cup coconut oil
1/3 cup dairy free cream cheese (non hydrogenated), softened
1/2 cup sugar (agave, coconut nectar, raw sugar)
1 cup gluten free all purpose flour
1 teaspoon baking powder
1/2 teaspoon xanthan gum
pinch salt
3/4 pint fresh raspberries
zest of 1/2 small lemon

Preheat oven to 350 degrees.

Grind flax seed in blender, coffee grinder. Place 1 tablespoon ground flax in a bowl, add water and stir. Place in refrigerator to set into gel (this equals / replaces one egg).

Cream together coconut oil, cream cheese, and sugar; stir in flax mixture. Add flour to the top of this mixture, do not stir. Add baking powder, xanthan gum and salt, stirring into the flour before combining flour with coconut cream cheese. Fold in raspberries and lemon zest. Drop cookies by spoonful onto prepared (silpat, parchment) baking sheet, bake at 350 for approximately 15 minutes.

Strawberry Chocolate Chip Cookies Recipe

Strawberry Chocolate Chip Cookies Recipe

• 1 box (18.25 oz) strawberry cake mix (like Duncan Hines)
• 1 teaspoon baking powder
• 2 large eggs
• 1/3 cup vegetable/canola oil
• 1/2 teaspoon vanilla extract
• 1 and 1/4 cup semi-sweet chocolate chips

Preheat oven to 350F. Line large baking sheet with parchment paper or silicone baking mat. Set aside.

In a large bowl, mix together the cake mix and baking powder. Set aside. In a smaller bowl, whisk together the eggs, oil, and vanilla by hand. Add the egg mixture to the cake mixture and stir to form a dough- stir vigorously until all of the pockets of dry cake mix are gone. Gently mix in the chocolate chips.

Drop rounded balls of dough, about 2 Tablespoons each, onto prepared baking sheet. Stick a few more chocolate chips on top of the cookie dough balls if you want them for looks, if desired. Make sure the balls of dough are taller than they are wide. See here for more details.

Bake for 10 minutes – do not let the cookies get brown. Allow to cool on baking sheet for 3 minutes; they will be very soft at first. As they cool, the tops may settle down; press them down gently with your fingers if they are not sinking much. Transfer to a wire rack to cool completely. Store in an airtight container for up to one week.

Rocky Road Cookies Recipe

Rocky Road Cookies Recipe

Ingredients

• 3 cups powdered sugar

• 2/3 cup unsweetened cocoa powder

• 1/4 tsp salt

• 3 extra large egg whites

• 1 tbsp vanilla extract

• 2 cups semisweet chocolate chips

• 2.5 oz sliced almonds (pecans work too!), toasted

• 1 cup mini marshmallows

Directions

1. Preheat the oven to 350 degrees F, and line two sheet pans with parchment paper.

1. In a large bowl, sift together the powdered sugar and cocoa powder. Whisk in the salt. Add the egg whites and vanilla and whisk until combined. Stir in the chocolate chips and almonds.

1. Use a small ice cream scoop to portion out small mounds on to the parchment paper, then top each cookie with 4-5 marshmallows. Pop into the freezer for 5 minutes to chill slightly (this prevents them from spreading too much in the oven).

1. Bake for 12-13 minutes until the marshmallows are golden brown. Let the cookies sit on the paper for a few minutes to set, before moving them to a wire rack to cool.

Chocolate Peanut Butter Surprise Cookies Recipe

Chocolate Peanut Butter Surprise Cookies Recipe

Filling:
3/4 cup confectioners' sugar
3/4 cup peanut butter

Cookie:
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup (1 stick) butter or margarine, softened
1/4 cup peanut butter
1 tsp vanilla
1 egg
1 1/2 cups flour
1/2 cup cocoa powder
1/2 tsp baking soda

For the centers, mix the peanut butter and sugar together (you may need to use your hands). Form into approximately 30 balls and flash freeze on a baking sheet.

While they're chilling, make the cookie dough:
Beat the butter, sugars and peanut butter together until mixed.
Add in the vanilla and egg and beat to combine.
Gradually add in the flour, cocoa powder and baking soda until blended.
Remove the peanut butter centers from the freezer, and shape the cookie dough around the ball until completely covered.
Flatten the cookies with a sugar-dipped glass.
Bake on 375 F for 7 to 9 minutes, until tops of cookies just begin to crack.

Brown Butter Snickerdoodles Recipe

Brown Butter Snickerdoodles Recipe

• 2 1/2 cups all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp of salt
• 1 cup unsalted butter
• 3/4 cup packed dark brown sugar
• 3/4 cup granulated sugar
• 2 eggs
• 1 teaspoons vanilla extract
• 1/4 cup sugar
• 2 teaspoons cinnamon

In a sauce or frying pan, melt the butter and continue to cook over medium-low heat. It will crackle and pop, which is fine! When the popping stops, pay attention as it will brown quickly. Once the solids begin to brown and it smells rich and nutty, remove from heat and pour into a separate container so that it does not continue to cook.

Let the butter cool for about 5 minutes. Meanwhile, combine the flour, baking powder, cinnamon, and salt. Set aside.

When the butter is ready, beat together with the sugars until smooth. Add the eggs, one at a time, then the vanilla, mixing again until smooth. Add the flour mixture, and mix until fully incorporated.

If the batter is still warm, let it cool to room temperature before rolling into 1/8 cup balls. Roll in the 1/4 cup sugar and 2 tsp cinnamon (mixed together), and place on a parchment-lined baking sheet.

Bake at 350 F for 10-12 minutes. Let the cookies stand on the baking sheet for two minutes after removing them from the oven, before transferring them to a cooling rack.

Molasses Crinkles Cookie Recipe

Molasses Crinkles Cookie Recipe

Ingredients

• 1 cup dark brown sugar
• 5 tbs. canola oil
• 7 tbs. molasses
• 1 large egg
• dash of cinnamon
• 2 tsp. pumpkin pie spice
• 2 tsp. nutmeg
• 1 1/2 cups all-purpose flour
• 1 tsp. baking soda
• granulated sugar, for rolling cookies in

1. Preheat oven to 350 degrees
2. In a stand mixer, mix together on medium speed, the sugar, oil, molasses and spices for about 5 minutes. You shouldn’t have to scrape the bowl too much, but do as necessary.
3. Add in egg and mix on medium speed for another 2 minutes.
4. Add in flour and baking soda, and mix on medium speed to incorporate all the flour. I added more flour (it was originally 1 1/4 cup but I found it was too sticky to roll into balls. You can add more flour if needed)
5. Roll the dough into about 1″ balls, and drop into sugar. Flatten slightly, or leave as a ball it will flatten,  on the cookie sheet.
6. Put into oven for 10 minutes
7. Cool on the cookie sheet for 3 minutes before removing to rack to cool completely.

Cinnamon Roll Cookies Recipe

Cinnamon Roll Cookies Recipe

Ingredients: 1 1/4 c. flour 1/4 tsp. baking soda 1/4 tsp. salt 4 T. unsalted, soft butter 1/3 c. granulated sugar 1/3 c. brown sugar 1 egg white 1 tsp. vanilla The Filling: 2 T. maple syrup 2 T. packed brown sugar 1/2 tsp. cinnamon The Glaze: 1 c. powdered sugar 1-2 T. milk 1/2 tsp. vanilla Directions: 1. Combine the dry ingredients and "sift" together with a whisk.  Set aside. 2. Cream the butter and sugars together.  Add the egg white and vanilla.   3. Add the dry ingredients just until combined. 4. Roll between two pieces of parchment paper or wax paper to form a 12 inch square.  Chill for about 30 minutes. 5. Carefully peel the bottom paper off the dough.  Flip the dough and do the same with the other paper. Top the chilled dough with the maple syrup and then  sprinkle with the cinnamon and brown sugar.  6. Carefully roll the cookie dough up in a spiral and wrap in plastic wrap. Freeze until firm.  7. Preheat your oven to 350 degrees F.   8. Slice into 1/4 inch slices and bake on a parchment lined sheet pan for 8-10 minutes.  Place the sheet pan on a cooling rack and allow the cookies to cool on  the sheet pan for about 10 minutes.  Remove them from the sheet pan and continue cooling them on a cooling rack. 9. Drizzle with the powdered sugar glaze.