Cookies

Double Chocolate Chip Cookies

February 15, 2010 by Lynsey Leave a Comment

Chocolate chip cookies are one of my all time favorite cookies. Although I’ve never had a type of cookie I don’t like, it seems when I want to make cookies chocolate chip cookies are the first thing that come to mind. They area classic and are a favorite of pretty much everybody. It’s amazing to me how many differnt takes there are on one type of cookie, but it seems like there are endless options as far as recipes go for this one particular type of cookie. I have tried a few different recipes and haven’t been disappointed yet, every time I come across another recipe for them I bookmark it because I just can’t get enough of chocolate chip cookies. This recipe was no exception, I liked this one just as much as the others I’ve tried. These cookies were amazing and I loved the combination of the white chocolate and semi-sweet chocolate, it just gave it another dimension of flavor. These cookies didn’t come out as fluffy or chewy as others I’ve tried but they still didn’t disappoint. I’ve made these a couple of times since the first time I’ve made them and they are always a hit and eaten up within a matter of a few days; although quite a few seem to quickly disappear right after they come out of the oven. Enjoy!

Double Chocolate Chip Cookies

Ingredients:

2 1/4 Cups flour

1 Tsp baking soda

3/4 Tsp salt

2 Sticks unsalted butter, softened

1 Cup light brown sugar

1/2 Cup sugar

2 eggs

1 Tsp vanilla

12 oz semi-sweet chocolate chips

6 oz white chocolate chips

1 Cup pecans, chopped (I omitted)

Directions:

Preheat oven to 375.

Sift flour, baking soad, and salt together into a large bowl.

With paddle attachment cream butter and sugars together in a mixing bowl until light and fluffy. With mixer on low, beat in eggs, beating well after each addition. Beat in vanilla and then stir in flour mixture until well blended. Stir in chocolate chips.

Drop rounded spoonfuls onto an ungreased cookie sheet. Bake until golden brown, about 8 minutes gives you a soft and chewy consistency. Rotate the baking sheet from top to bottom and front to back half way through. Once removed from oven leave the cookies on the cookie sheet for 5 minutes and then transfer to wire racks to finish cooling.

Recipe Source: The Baker’s Bible

The Chewy

August 24, 2009 by Lynsey 1 Comment

The Chewy

Chocolate chip cookies are classic cookies and I believe they are probably at the top of mosts people “favorite cookies” list. There really isn’t anything much better than a tall glass of milk and chocolate chip cookies right out of the oven. I’ve always been a huge fan of chocolate chip cookies, I’ve made my own chocolate chip cookie recipe which tasted pretty good (I’m still working on making it better though) and I’m also a fan of the neiman-marcus recipe. There are always new recipes coming out for this classic and I’m always looking for new recipes to try, just to see if there is one better than what I’ve had previously.
I’ve read where quite a few people have made “The Chewy” by Alton Brown and they’ve all seemed to be big fans of it. After reading a few reviews of the recipe I put it on my “to make” list so I could see what I thought about it. Once I finally got around to making it I discovered all the rave about these cookies was dead on. They are so good; the consistency is perfect and they have the right amount of chewiness and crunchiness to appeal to people of all tastes. I think the main difference between these cookies and other recipes is the use of bread flour versus regular flour. The bread flour just adds something to the consistency and texture of the cookies. I believe this recipe will quench anyones cravings no matter what type of cookies they like; crunchy or fluffy and chewy. Alton Brown definitely gave this cookie the appropriate name when he named it “The Chewy “.
If you like homemade cookies then I definitely suggest trying out this recipe at some point in the near future. I honestly think you will not be disappointed.
The Chewy
Ingredients:
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt

1 teaspoon baking soda

1/4 cup sugar

1 1/4 cups brown sugar

1 egg

1 egg yolk

2 tablespoons milk

1 1/2 teaspoons vanilla

2 cups semisweet chocolate chips

Directions:

Heat oven to 375 degrees F.

Melt the butter completely. Sift the flour, salt, and baking soda and set aside.

Pour the melted butter in a mixing bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, milk and vanilla extract and mix until completely combined. Slowly add the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto a prepared baking sheet.
The Chewy
Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Cool completely and store in an airtight container.

Recipe Source: Alton Brown, The Food Network

Daring Bakers July Challenge-Mallows

August 2, 2009 by Lynsey 1 Comment

It took me a little longer to get this posted than usual, but better late than never. For July challenge for the daring bakers we were supposed to make a couple of classic cookies that have been in grocery isles for quite some time; Mallows and Milan Cookies. I was so excited when I found out what the challenge was for this month. It’s so exciting to find out how to make a version of a cookie that has been so popular and been on store isles for such a long time.

The July Daring Bakers’ challenge was hosted by Nicole at sweet tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the food network.

Mallows(Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 10 min
Serves: about 2 dozen cookies

• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows

1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
6. Preheat the oven to 375 degrees F.
7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
12. Lift out with a fork and let excess chocolate drip back into the bowl.
13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Homemade marshmallows:
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract

1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. Add the vanilla and continue whipping until stiff.
6. Transfer to a pastry bag.

Chocolate glaze:
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil

1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

Milan Cookies
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 20 min
Inactive Prep Time: 0 min
Cook Time: 1 hr 0 min
Serves: about 3 dozen cookies

• 12 tablespoons (170grams/ 6 oz) unsalted butter, softened
• 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar
• 7/8 cup egg whites (from about 6 eggs)
• 2 tablespoons vanilla extract
• 2 tablespoons lemon extract
• 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour
• Cookie filling, recipe follows

Cookie filling:
• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1 orange, zested

1. In a mixer with paddle attachment cream the butter and the sugar.
2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
3. Add the flour and mix until just well mixed.
4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
8. Set aside to cool (the mixture will thicken as it cools).
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
10. Repeat with the remainder of the cookies.

Sugar Cookies with Royal Frosting

January 5, 2009 by Lynsey 1 Comment

Sugar Cookies

I had so much going on during the Christmas holiday that I barely had time to post any of the goodies that I made. I baked so much stuff during the weeks surrounding Christmas that we had an abundance of stuff at our house constantly. Not everything stayed; a lot of stuff was put in packages and sent to Spencer’s work for his co-workers and other things were made to take to other people’s houses.

It just doesn’t feel like Christmas without sugar cookies cut in all different Christmas shapes and icing them. It’s a great tradition to start with family and friends. One weekend before Christmas we were keeping some friends kids and I thought they would enjoy making Christmas cookies while we were there. Before we headed over to our friend’s house I made the dough so it would have time to refrigerate and set before cutting out the shapes and baking them.

After we had been over there for a while we decided it was time to start baking the cookies! I rolled them out and used some powdered sugar as my “flour” substance so the cookies would have a sweet coating. The dough rolled out perfectly and cut perfectly as well. They baked up to a nice golden brown and of course we had to have a taste test when the first batch came out of the oven, and they tasted great. After we got all the cookies cut and baked we let them cool for a while and then I made up the icing.

Royal icing seemed to be a popular icing for decorating cookies this year so I decided I would try this icing out. I was pretty excited about it because all the cookies I’ve seen iced with this icing look awesome. All in all it was a pretty easy process mixing it up and getting the consistency that everyone describes. I did cheat a little bit; since I wasn’t at home I didn’t want to try to transport eggs so I could get the egg whites so I got the egg whites in a carton (like you would find the egg beaters or something like that in). They worked great; I recommend using these especially if you’re a big fan of not wasting things (like egg yolks). I really couldn’t tell the difference between these egg whites and egg whites from a fresh cracked egg. I was very pleased with the outcome of the icing; it stayed at a wonderful consistency throughout the decorating process. It piped easily out of piping bags and it spread easily as well. It does set up pretty quickly once on the cookie so if you’re going to add sprinkles to them do it immediately after putting on the icing. ***Next time I really want to try the flooding technique!

We had so much fun making and decorating these cookies. The sugar cookies tasted great as well as the icing. I got both of the recipes for the icing and the cookies off of Food Network. They were both recipes from Alton Brown and if you don’t have a favorite “cut out cookie” recipe I definitely recommend his.

So now on to the good stuff!

Alton Brown’s Sugar Cookies

Ingredients:

3 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened

1 cup sugar

1 egg, beaten

1 tablespoon milk

Powdered sugar, for rolling out dough

Directions:

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack.

Now for the Royal Icing!

Ingredients:

3 ounces pasteurized egg whites

1 teaspoon vanilla extract

4 cups confectioners’ sugar

Directions:

In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners’ sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. Place icing in a pastry bag or heavy duty storage bag and pipe as desired.

Recipe source: Alton Brown, Food Network

Peanut Butter Balls

December 30, 2008 by Lynsey 1 Comment

Growing up, I’m sure everyone had that particular food that was always on hand. It’s a food that was just a staple in life as you were growing up. I had several of those foods from main dishes to desserts. This particular recipe is one of those. This recipe is great to through together, especially when there is no time to involve baking.

This recipe for peanut butter balls is a recipe that is consistently good and turns out the same way every time. These cookies have been made to take to several different events as well as to keep around the house to snack on. It’s one of those cookies that pretty much everyone likes; you get your sweet, salty and crunchy all in one. Who doesn’t like that? I haven’t met anyone that has turned down this cookie; so it’s definitely a no fail recipe!

I made these to have some around the house but to also send to my solder, Mandi, as part of Operation Baking Gals. There was a peanut butter theme going on during this round of Baking Gals, it defnitely wasn’t planned it just happened to turn out that way. I wanted to send her something that has been in my family for years and it’s something that we ALWAYS have around at Christmas time as well. I hope she enjoyed these as much as I do!

Peanut Butter Balls:

Ingredients:

1 Cup sugar
1 Cup Karo syrup
1 1/2 Cups peanut butter
6 Cups Corn Flakes

Directions:

Pour 6 cups of Corn Flakes into a large bowl.

Bring sugar and Karo to a boil and then add the peanut butter, stirring continuously. Once mixture is creamy and well blended remove from heat.

Pour peanut butter mixture over Corn Flakes and stir together. Once well mixed shape mixture into small balls about the size of golf balls and place on wax/parchment paper. Once all the mixture is shaped and set on paper, let set until stiffened then store in air tight container with wax paper separating the rows.

Recipe Source: My Dad and MaMaw

Munchin' on some Peanut Butter Munchies

December 29, 2008 by Lynsey 1 Comment

I have made quite a few things with combination of peanut butter and chocolate; it’s just an awesome combination and probably one of my favorite combinations. I love it in all different types of desserts; it’s just two flavors that go so well together. Whenever I come across a recipe that has this combination of flavors it’s a must that I make it at some point in time. When I came across this recipe in Better Homes and Gardens, it was no exception.

I baked quite a lot throughout Christmas for many different occassions and this was one of the things I decided to make. I made these cookies to send to my solder for Operation Baking Gals. Although this is not a traditional cookie recipe I cook during the Christmas holiday it looked so good that I had to try it.

This recipe did not fail. Spencer, like always, was my taste tester and he loved them. I made enough to wear I could send some to my solder, Mandi, but still have some here so Spencer could have some to snack on. I think those are probably some of his new favorites. I guess it’s not too far from one of his all time favorite candies, Reeses Peanut Cups. He ate them until they were pretty much all gone! I’ll probably be making these over and over again.

Ingredients

1/2 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
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

Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.

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.

For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth.

On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter. Repeat with the remaining chocolate dough and peanut butter filling balls.

Place balls 2 inches apart on an ungreased cookie sheet.

Bake cookies in preheated oven for 8 minutes or until they’re just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool.
Peanut Butter Munchies

Adapted from: Better Homes and Gardens, Peanut Butter Munchies

Oatmeal Raisin Cookies

November 13, 2008 by Lynsey Leave a Comment

There are many things that make me think of times when I was growing up; specific foods and recipes as well as many other things. Oatmeal Raisin cookies are one of the many things that are classics that bring back memories of when I was younger. They are awesome cookies and they are very much a classic. I can look back at cookbooks and recipes and find that there are many cooks that have been making these for quite some time and the recipes have been passed down from generation to generation.

Oatmeal Raisin cookies are one of my favorites, as well as Spencer’s. It’s not a recipe that really jumps in my head when I start thinking of cookies to make but any time I have them they are always so good. As part of the cookies for Operation Baking GalsI decided to send some homey, classic cookies and what better type of cookie than Oatmeal Raisin?

Although there is nothing wrong with the classic version; it’s one of my favorites and it’s been around for a while, I decided to put a little twist on this batch. I wanted to bring a different taste to these as well as a fall inspired taste. When I think of fall and winter I think of the smell of spices; cinnamon and cloves to be exact. I thought that a little hint of fresh ground cloves would bring a different taste to these cookies; so I decided to add just a little to the recipe. It was an awesome addition to these cookies; it wasn’t too much and it wasn’t overwhelming at all but it did add that little something I was looking for.

I loved the final outcome of these cookies. It was definitely a different spin on a classic but the cloves complimented the rest of the flavors very well. I made Spencer try the first batch out of the oven and he LOVED them! I think this is his new favorite Oatmeal Raisin cookie!!!

Oatmeal Raisin Cookies

Ingredients:

1 Cup butter flavored crisco

1/2 Cup granulated sugar

1 1/2 Cup brown sugar

3 Eggs

1 Teaspoon vanilla

1 Teaspoon baking soda

1/4 Teaspoon baking powder

1/2 Teaspoon salt

1 1/4 Teaspoon cinnamon

2 Cups flour

1 1/3 Cup Raisins

2 Cups oats

1/2 teaspoon ground cloves

Directions:

Preheat oven to 350 F.

In a large mixing bowl combine crisco and both sugars, mix until well creamed. Once creamed add eggs and vanilla and mix well.

Sift together flour, baking soda, baking powder, salt, cinnamon and cloves. Slowly add flour mixture into crisco mixture. Make sure mixture is thoroughly mixed. Once everything is combined mix in oats. After oats are mixed in fold in the raisins.

Spoon balls of dough (make them about the size of a walnut or golf ball) on prepared baking sheet. Bake for 8-10 minutes. Let cookies cool on baking sheet for 5 minutes then transfer to cooling rack to cool completely.

Recipe makes about 4 1/2 Dozen.

Recipe Source: Lynsey Lou’s Blog

So many things to do with pumpkin

November 12, 2008 by Lynsey Leave a Comment

There are many things that can be done with pumpkins. We carve them, toast the seeds, puree the filling of them and use that for multiple things. I believe we can all agree that the most popular use for pumpkin is Pumpkin Pie. Although I think people are trying to change peoples minds and expand their outlook on pumpkin and uses for it this year.

Over the past few months I have seen so many different uses for pumpkin. I have seen the pumpkin quarted and baked and then served with meat, I’ve also seen it hollowed out and used as a bowl for soup; as well as seeing it served with pasta as a sauce. There are many uses for pumpkin, other than pie, there just needs to be a little creativity!

I decided to try something different with pumpkin as well. For round 4 of Operation Baking GalsI decided to send them a “taste of the season” by making Pumpkin Butterscotch cookies. Many of you are probably turning your noses up right now, just like my darling Spencer did. Let me tell you, don’t knock it until you’ve tried it. These cookies were very good, and the flavors were mild but still delicious. If you’re looking for a cookie that has very strong flavors this isn’t for you; if you’re looking for a cookie that has a more mild flavor but is still tasty then you must try it!

Pumpkin Butterscotch Cookies

Ingredients:

1 15 oz. Can pumpkin puree

1 Cup butter flavored crisco

1/2 Cup sugar

1 Cup brown sugar

1 Teaspoon cinnamon

1 Teaspoon vanilla

1 Teaspoon baking powder

1 Teaspoon baking soda

Pinch of nutmeg

1/4 Teaspoon ground cloves

4 1/2 Cups flour

1 Teaspoon salt

1 Bag butterscotch chips

Directions:

Preheat oven to 350 F.

In a large mixing bowl combine crisco and both sugars and cream. Once creamed add the pumpkin puree and mix together well. Once cream mixture and puree are mixed well add in cinnamon, vanilla, nutmeg and cloves and combine.

Sift together baking powder, baking soda, flour and salt. Add mixture into pumpkin mixture 1 cup at a time. Once all the flour is added and mixed fold in butterscotch chips.

Spoon on cookie sheet. Bake 8-10 minutes. Let cookies cool 5 minutes on sheet before removing to cooling racks to completely cool.

Recipe by: Lynsey Lou

Peanut Butter Sandwich Cookies

October 18, 2008 by Lynsey Leave a Comment

I guess you could say I’ve been on a peanut butter kick lately, first the peanut butter candy corn cookies and now these super, ooey gooey peanut butter sandwich cookies. Now let me tell ya, this is a cookie! There is nothing better than the combination of peanut butter and chocolate, add a sandwich to the mix and it’s awesome.

I had been doing a lot of baking lately but none of it was stuff that I was making to stay around the house, so I decided to make some cookies that we would actually keep around the house. Spencer is a huge fan of peanut butter, and his favorite candy is Reeses cups so this combination was the perfect choice to make and keep around the house. They were a huge hit for him and everyone else that tried them.

The cookie recipe is one I created a few days ago, so I decided to make this my “staple” PB cookie recipe because the texture, thickness and finished product turned out perfectly. These cookies stay chewy and moist for quite a while, they didn’t get hard like a lot of the cookies do after they cool off. I had seen quite a few different sandwich type cookies, so I decided to make the ultimate peanut butter sandwich cookie with peanut butter filling. They turned out awesome, I know I will be making these many more times! I hope you enjoy.

Ingredients:

Cookies-

3/4 Cup butter flavored Crisco

1 1/4 Cup peanut butter

1 1/2 Cup brown sugar

1/2 Cup sugar

4 Eggs

1 1/2 Teaspoon vanilla

2 Teaspoons baking soda

3 Cups flour

1/2 Teaspoon salt

Filling-

3/4 Cup peanut butter

2 1/3 Cup powdered sugar

1/4 Cup milk

1 1/2 Teaspoon vanilla

2/3 Cup Reeses chocolate and peanut butter chips

Directions:

Preheat oven to 350F.

For Cookies-

In mixer cream crisco and peanut butter until smooth. Slowly add brown sugar and granulated sugar, mix until thoroughly combined. Gradually add baking soda, flour, and salt; once combined add in eggs (one at a time) and vanilla.

Take a scoop of cookie dough about the size of a walnut, roll together in a balland place on prepared cookie sheet.

Dip a fork in flour then press down on the ball of dough.

Take fork and press across the opposite way.

Bake on 350 for 8-10 minutes. Remove from oven, let cookies cool on tray for 5 minutes then remove to cooling rack.

For the filling-

To make the filling place peanut butter in mixing bowl and slowly add powdered sugar, blend peanut butter and powdered sugar until smooth. Once combined slowly add milk and vanilla; mix completely. Once everything is combined add chips and mix.

Once cookies are cooled; spread filling on one cookie then place another cookie on top to make a sandwich.

***This makes 30 sandwiches

Recipe Source: Lynsey Lou

There's a surprise inside

October 17, 2008 by Lynsey Leave a Comment

I love peanut butter, and I love it on any number of things. I am also a huge fan of cookies, I really don’t turn down anything sweet…ever. Peanut butter cookies are one of my favorites and also a classic, which mean that pretty much any time I have one it brings back memories of my childhood. Nothing beats a peanut butter cookie with a tall glass of milk!

Since it’s fall there are all types of fall inspired foods; both sweet and savory. One of the new things I have come across this fall are the Candy Corn Kisses by Hershey’s; they are awesome! There are many people that have discovered these and made their own goodies using these Kisses. I decided that I would try making something using these as well. I decided to try to put a new spin on a classic favorite; put a Candy Corn Kiss inside a peanut butter cookie…the combination is pretty tasty.

I think the peanut butter cookie is rich by itself; so with the kisses mixed in them it makes it that much more rich. This is a different combination but it’s sooooo good. The burst of color that you get when you bite into the cookie is such a nice surprise and a good way to add some color for a fall themed party.

Peanut Butter, Candy Corn Cookies

Ingredients:

3/4 Cup butter flavored Crisco

1 1/4 Cup peanut butter

1 1/2 Cup brown sugar

1/2 Cup sugar

4 Eggs

1 1/2 Teaspoon vanilla

2 Teaspoons baking soda

3 Cups flour

1/2 Teaspoon salt

60 Candy Corn Kisses

Directions:

Preheat oven to 350F.

Take a scoop of cookie dough, roll together, press Kiss in the middle of the dough and then cover. Once the Kiss is completely covered place on prepared cookie sheet. Bake on 350 for 8-10 minutes. Remove from oven, let cookies cool on tray for 5 minutes then remove to cooling rack. Let cookies completely cool before storing.

Recipe by: Lynsey Lou

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