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Soft and Chewy Peanut Butter Cookies Recipe

INGREDIENTS: 2½ cups flour ½ teaspoon baking soda ¼ teaspoon salt 1¼ cups granulated sugar, plus additional for rolling 1¼ cups packed dark brown sugar 1 cup (2 sticks) unsalted butter, softened 3 large eggs 1 3/4 cups creamy peanut butter 1 Tablespoon vanilla extract 2/3 cup salted peanuts, roughly chopped Click link below for recipe.

Contributed by Karen Webb

BLONDIES

Everybody loves brownies, am I right? So why not try its blond sister? :-) Go to: smittenkitchen.com

Contributed by Jordan Griffin

Soft and Chewy Peanut Butter Toffee Cookies Recipe

Ingredients 3/4 cups unsalted butter (softened) 1/2 cup creamy peanut butter 2 tablespoons canola oil 1/2 cup granulated sugar 3/4 cups brown sugar (packed) 1 egg 1/2 teaspoon salt 1 teaspoon baking soda 2 1/2 cups all purpose flour 1 1/2 cup semi sweet chocolate chips 1 cup toffee bits Click link below for recipe.

Contributed by Karen Webb

Peanut Butter S’mores Cookies Recipe

Ingredients 1 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup unsalted butter, softened 1/2 cup white sugar 1/2 cup brown sugar 1 teaspoon vanilla 1 egg 1 cup peanut butter 3/4 cup chocolate, chips or chopped (about 3 bars) 3/4 cup mini marshmallows 1 cup crushed graham crackers (About 6 whole crackers) Click link below for recipe.

Contributed by Karen Webb

Peanut Buter Cup Oatmeal Cookies Recipe

Ingredients: 3/4 cup (95g) all-purpose flour 1/4 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 cup (115g) unsalted butter, melted (or salted) 1/2 cup (100g) granulated sugar 1/2 cup (100g) dark brown sugar (or light brown) 1 large egg 1/2 cup (125g) creamy peanut butter (not natural style) 2 teaspoons vanilla extract 2 cups (160g) quick oats* 1 and 1/2 cups chopped Reese's Peanut Butter Cups, divided Click link below for recipe.

Contributed by Karen Webb

Caramel Surprise Snickerdoodles

Ingredients: 2 and 3/4 cups (345g) all-purpose flour (careful not to overmeasure) 2 teaspoons cream of tartar 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup (230g) unsalted butter, melted 1 cup (200g) granulated sugar 1/3 cup (70g) light brown sugar, packed 1 large egg, at room temperature 2 teaspoons vanilla extract 12 soft wrapped caramel candies, such as Kraft Caramels or Werther's Original Baking Caramels Click link below for recipe.

Contributed by Karen Webb

Hershey's Kisses Skillet Cookie Recipe

INGREDIENTS: 1/2 cup butter 1 cup brown sugar 1 egg, beaten 1 1/2 teaspoons vanilla 1 1/2 cups flour 1 teaspoon cornstarch 3/4 teaspooon baking soda 1/2 teaspoon salt 1 cup Hershey's Kisses ice cream and hot fudge, for serving, if desired Click link below for complete recipe.

Contributed by Karen Webb

Maple Walnut Cookies Recipe

Ingredients For the cookies 1/2 cup unsalted butter, softened 2 Tablespoons granulated sugar 6 Tablespoons dark brown sugar 1 egg 1/3 cup pure maple syrup 1 teaspoon maple extract 2 cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 cup chopped walnuts For the Maple Glaze 1 cup powdered sugar 2 Tablespoons pure maple syrup 1 Tablespoon water Click link below for recipe.

Contributed by Karen Webb

Chocolate Drizzled Coconut Shortbread Cookie Sticks Recipe

Ingredients 1 c butter, room temperature 3/4 c powdered sugar 2 tsp vanilla extract 1/2 tsp almond extract 2 c all-purpose flour 1/4 tsp baking powder 1/8 tsp salt 1 1/4 c sweetened coconut flakes 1/2 c semi-sweet chocolate chunks or chips 1/2 tsp coconut oil Click link below for complete recipe.

Contributed by Karen Webb

Sweet & Salty Potato Chip Toffee Cookies

Ingredients: 2 cups + 2 Tablespoons all-purpose flour 1/2 teaspoons baking soda 3/4 cup (1.5 sticks) salted butter, softened 1 cup light brown sugar 1/2 cup sugar 1 egg, at room temperature 1 egg yolk, at room temperature 2 teaspoons vanilla extract 1/2 cup crushed ruffled potato chips 1/2 cup semi-sweet chocolate chips 1/2 cup chopped heath bars (or Heath Bar Bits ‘o Brickle baking pieces) Click link below for complete recipe.

Contributed by Karen Webb