Caramel Pecan Chocolate Chip Cookies
This recipe for Easter Kaleidoscope Cookies is so much fun to make with your children or grandchildren. You will love it!
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
Sometimes a great recipe idea comes to you just by using the ingredients leftover in your pantry. My Butterscotch Toffee Chocolate Chip Cookies recipe was created just this way.
These Trail Mix Cookie Cups are a great treat made with only 4 ingredients!
I created these cookies a few years ago as an after school snack for my grandchildren. Several people have asked me for this recipe, so I decided to share it here. You can not go wrong with peanut butter and chocolate. My Trail Mix Cookie Cups were published in a Taste of Home Halloween magazine in 2015. Continue reading TRAIL MIX COOKIE CUPS
Sharing my top 5 recipe posts from 2016 as this year ends and a new one begins.
These Peanut Butter Toffee Chocolate Chip Cookies are perfect to add to your holiday baking list.
I try to come up with a few new cookie recipes each year. This one was actually created after I went through my pantry and wanted to use a few chocolate chips and toffee bits that I had leftover. There was a big jar of peanut butter looking at me, so the idea came to me instantly. The cookies have big flavor, so they had to have a big name. Peanut Butter Toffee Chocolate Chip Cookies! Continue reading PEANUT BUTTER TOFFEE CHOCOLATE CHIP COOKIES
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.