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→
Chocolate Chip Toffee Thumbprint Cookies are a soft, buttery cookie filled with chocolate chips and chocolate toffee bits, baked, and have a Ghirardelli chocolate thumbprint drop pressed into the center. These cookies melt in your mouth. Continue reading CHOCOLATE CHIP TOFFEE THUMBPRINT COOKIES→
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→
Preheat oven to 350 degrees F. Lightly spray a 15x10 inch baking pan, or jelly roll pan, with no stick baking spray.
Place cranberries in a small food chopper/processor and pulse until coarsely chopped; set aside.
In a large mixing bowl, combine the cake mix, pudding, eggs, oil, and eggnog. Beat together on low speed of an electric mixer until ingredients are combined. Beat on medium speed for 2 minutes. Spread batter evenly into prepared pan. Sprinkle the cranberries evenly over the cake batter.
In a medium size bowl, combine the butter, brown sugar, flour, cinnamon and nuts until combined, using fingers, a fork or a pastry cutter. Sprinkle streusel mixture evenly over the cake batter and cranberries.
Bake for 25-30 minutes or until toothpick inserted into center comes out clean. Remove from the oven and allow to cool about 10 minutes.
Place the confectioner sugar in a small mixing bowl. Add 1 Tablespoon of the milk and whisk together. Add more milk, 1 Tablespoon at a time, to obtain desired consistency to drizzle. Drizzle the glaze over the cake. Allow to cool completely, then cut into rows of 10 x 4 or desired size. Makes 40 bars
By Pamela Shank
GRANDMA HONEY'S HOUSE https://grandmahoneyshouse.com/