5 Tasty & Yummy Cookie Recipes for Baking At Christmas!!!

Easy Peanut Butter Kiss Cookies Recipe
peanut-butter-hershey-kiss-cookie-recipe-from-thefrugalgirls-com_
Prep time: 
Cook time: 
Total time: 
Serves: Approx. 30 Cookies
Ingredients
  • 1 cup Skippy Creamy Peanut Butter
  • 1 cup Sugar + ¼ cup Sugar
  • 30 Hershey Kisses, unwrapped
  • 1 Egg
  • 1 tsp. Vanilla Extract
  • Instructions
    1. Mix Peanut Butter, 1 cup Sugar, Egg and Vanilla together in medium sized mixing bowl. Stir well.
    2. Place dough in fridge, and refrigerate dough for 45 minutes – 1 hour.
    3. While waiting for dough to chill, line cookie sheets with Parchment Paper, and pour ¼ cup sugar into small bowl and set aside.
    4. After dough has been chilled, roll into small tablespoon sized balls, then roll around in small sugar bowl.
    5. Place on parchment lined Cookie Sheets, approx. 2 inches apart. {do not flatten dough balls}
    6. Bake at 350 degrees for 8 – 10 minutes, or until done.
    7. Immediately after removing from oven, carefully place a Hershey Kiss in the center of each cookie, and gently push down.
    8. Allow to cool slightly, then transfer to cooling rack to finish cooling. ENJOY!

 

source:Askmefood

Ingredients:

  • 1 package peanut butter cookie mix
  • ingredients as needed on package
  • oil, water and egg.

– See more at: http://www.askmefood.com/2013/11/reeses-peanut-butter-cup-cookies.html#sthash.YqJN2Zzw.dpuf

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 40 miniature chocolate covered peanut butter cups, unwrapped

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
  2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
  3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

See more at:Freshdreamer

 

Rolo Pretzel Sandwiches - 3 ingredients to make and the perfect blend of salty and sweet, crunchy and chewy, and all around delicious!:

source-I Heart Naptime

Rolo Pretzel Sandwiches

yield: 25 SANDWICHES

prep time: 10 MINUTES

cook time: 3 MINUTES

total time: 1 HOUR (INCLUDING COOL TIME)

Ingredients:

  • 50 small square pretzels
  • 25 ROLO’s
  • 8 ounces white chocolate
  • 1/4 cup holiday sprinkles, optional

Directions:

Preheat the oven to 250°F. Place 25 of the square pretzels on a baking sheet lined with parchment or foil. Place one Rolo candy on top of each pretzel.

Place the baking sheet in the preheated oven and bake 3 minutes, until the Rolos have softened. Remove from the oven and place a square pretzel on top of each Rolo to form a sandwich. Let cool completely.

Add the melting wafers to a microwave safe bowl. Heat for 1 minute at 50% power, then stir. Continue to heat at 30 second intervals , stirring in between, until melted.

Dip one half of each pretzel sandwich into the melted chocolate. Allow the excess chocolate to run off, then return to the baking sheet. Sprinkle with holiday sprinkles. Allow to cool completely before serving.

Chocolate Coconut Cookies No Bake

These no-bake chocolate coconut cookies are amazing! Like traditional no-bakes, but... MORE!:

source :Frugal Farm Wife

my fave cookie

Ingredients:

Condiments

  • 2/3 cup Almond butter or peanut butter

Pasta & Grains

  • 2 cups Rolled oats or quick oats, gluten-free

Baking & Spices

  • 1/3 cup Cocoa powder
  • 2 cups Granulated sugar
  • 1 pinch Salt
  • 1 tsp Vanilla

Nuts & Seeds

  • 1 cup Coconut
  • 1 tsp Coconut extract

Dairy

  • 1 cup Butter
  • 1/2 cup Milk
Instructions:
  1. Combine first five ingredients.
  2. Bring to a boil, stirring until sugar is dissolved.
  3. Let boil for 2-3 minutes.
  4. Remove from heat and add extracts and nut butter.
  5. Stir until nut butter is incorporated.
  6. Stir in rolled oats and shredded coconut.
  7. Drop by the spoonful onto parchment paper or straight onto a cookie sheet (they’ll come off when they’re cool, and you won’t have to “waste” parchment paper!)
  8. Let cool and enjoy!

No Bake Chocolate Oat Bars

  1. Grease a 9×9 inch square pan.
  2. Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
  3. Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
  4. Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.
  5. Yummy!!!!!!!

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