Sugar Plum Dreams
Fall Cookie Collection
September seems to officially start all of our fall decorating and baking, so I wanted to share my fall cookie collection to celebrate the season. I have some new recipe ideas for cookies that haven’t been tested yet, so for now, I hope you will enjoy one of these. Continue reading FALL COOKIE COLLECTION
Peanut Butter Candy Bite Cookie Bars
Peanut Butter Candy Bite Cookie Bars are a rich, gooey, treat loaded with peanut butter and bite size pieces of candy. The bottom crust is a peanut butter cookie dough, bite size candies arranged on top, covered with remaining cookie dough and drizzled with sweetened condensed milk.
Caramel Apple Snickerdoodles
Caramel Apple Snickerdoodles are a soft cookie that starts with a basic snickerdoodle recipe. Caramel chips, nuts, and fresh, diced apples are added to the batter, then rolled in a cinnamon-sugar mixture and baked. This combination of ingredients makes a melt in your mouth, delicious cookie. Continue reading CARAMEL APPLE SNICKERDOODLES
Caramel Pecan Chocolate Chip Cookies
Caramel Pecan Chocolate Chip Cookies are a basic chocolate chip cookie recipe with the
addition of caramel baking chips and pecan pieces. The cookies have a toffee flavor, and they almost melt in your mouth. Continue reading CARAMEL PECAN CHOCOLATE CHIP COOKIES
This recipe for Cranberry Orange Pecan Oatmeal Cookies is a recipe that I created a few months ago and would love to share with you.
Making freezer cookie dough is the best idea EVER! You can whip out a plate of fresh, hot cookies to serve to your guests or family in a matter of minutes when you have these in your freezer.
Last week I had a rare day when my “Things To Do List” was actually short, so I decided to bake some cookies. As I started setting out all of my ingredients, I had a brilliant idea! Why not just mix up some freezer cookie dough balls instead. Continue reading FREEZER COOKIE DOUGH
Sharing my top 5 recipe posts from 2016 as this year ends and a new one begins.
There is nothing more delicious to me than a warm, homemade cookie.
I am always so excited and feel so honored when one of my recipes is published in a magazine. This week I received 2 magazines from Taste of Home with one of my cookie recipes in each.
I use my recipe for decorated sugar cookies, and decorated these very simple. Some of the grandchildren helped with these.
The second magazine is a cookie swap edition and is full of great looking recipes. I will be trying several of them out this year. The cookie recipe of mine they published was actually one I created a few years ago as an after school snack for some of my grandchildren.
This recipe only has 4 ingredients. If you like chocolate and peanut butter together, this will hit the spot.
- 1 roll (16.5 oz) refrigerated peanut butter cookie dough
- 1/2 cup creamy peanut butter
- 1/2 cup chocolate hazelnut spread (Nutella or Jif)
- 1 1/2 cups trail mix
- Preheat oven to 350 degrees F. Spray 24 cups of mini muffin pan with non stick cooking spray.
- Shape the dough into (24) even size balls, about 1 1/4 inch each. Press each into the bottom and up sides of a muffin cup.
- Bake for 12-14 minutes or until light golden brown. Remove from the oven and make an indentation in the center of each cup, using a wooden tart maker or the end of a wooden spoon handle. Cool in the pan for 15 minutes.
- Carefully remove each cookie cup and place on a wire cooling rack.
- Spoon 1 teaspoon of the chocolate spread and then 1 teaspoon of peanut butter into each cup. Top with a tablespoon of the trail mix. Transfer to serving platter and enjoy.