Cookies

Instructions

1. Mix flour, salt, and baking soda together in a bowl.
2. Mix egg, sugar, and vanilla in another bowl.
3. Combine butter into the egg ingredients bowl until creamy.
4. Then mix dry ingredients into the bowl until creamy.
5. Shape into 1-inch balls.
6. Roll balls in chocolate chips.
7. Place on greased pan.
8. Bake at 375 for 8 minutes.

Ingredients

1. In a mixing bowl cream together butter, brown sugar, and granulated sugar.
2. Add the egg and vanilla extract, mix thoroughly.
3. In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.
4. Dump the dry mixture into the wet mixture and mix until just combined.
5. Stir in the chocolate chips.
6. Cover the mixing bowl and refrigerate for 30 minutes so that the dough is easier to handle.
7. Scoop out a small portion of the cookie dough and roll it into a ball and then flatten it on the palm of your hands. Place a small caramel candy in the center. Then, roll the dough into a ball and place it on a cookie tray lined with parchment paper. To prevent the dough from getting warm and sticking to your hands, you can wear plastic gloves.
8. Place this tray in the freezer for 5-10 minutes. Do not skip this step or else your cookies will spread while baking.
9. Remove the trays from the freezer and bake at 350 degrees for about 10-12 minutes or until the cookies are golden brown and firm along the edges.
10. I like to place a few chocolate chip morsels on top of the cookies and press them down slightly while the cookie is still hot. This makes your cookies a little prettier and who doesn’t like more chocolate chips!
11. Let the cookies cool down to room temperature on a wire cooling tray and then dig in!

Instructions

1. Combine butter, unsweetened chocolate, and 1 1/2 cups chocolate morsels in a large heavy saucepan.
2. Cook over low heat, stirring constantly, until butter and chocolate melt, cool.
3. Combine flour, baking powder, and salt in a small bowl, set aside.
4. Beat eggs, sugar, and vanilla at medium speed with an electric mixer.
5. Gradually add dry ingredients to egg mixture, beating well.
6. Add chocolate mixture; beat well.
7. Stir in remaining 1 1/2 cups chocolate morsels and pecans. (Pecans can be omitted if you prefer)
8. Drop dough by 2 tablespoonfuls 1-inch apart onto parchment paper-lined baking sheets.
9. Bake at 350F for 10 minutes.
10. Cool slightly on baking sheets; remove to wire racks to cool completely. Makes 2 1/2 dozen.

Instructions

1. heat sugar and butter in a saucepan over medium heat until butter melts and mixture is smooth. 
2. Remove from heat and cool slightly.
3. Add eggs, 1 at a time, beating after each addition.
4. Combine flour, baking powder, and salt; add to sugar mixture, stirring well.
5. Stir in pecans and vanilla.
6. Pour into a greased and floured 13 x 9-inch baking pan.
7. Bake at 350F for 25 to 28 minutes.
8. Cool in pan on a wire rack.
9. Cut into bars. Makes 2 dozen.

Instructions

1. Stir together first 5 ingredients in a large bowl.
2. Add eggs and butter, stirring well.
3. Stir in morsels.
4. Spoon batter into a slightly greased 13 x 9-inch pan.
5. Sprinkle evenly with candy pieces and gently press candy into batter.
6. Bake at 350F for 30 minutes or until a wooden pick inserted in center comes out clean.
7. (Optional) Extra chopped Snickers can be pressed gently into tops of brownies while still hot.
8. Cool completely before cutting into bars. Makes 16 servings.

Instructions

Brownies:

1. Microwave chocolate and butter in a 2-quart glass bowl at high 1 1/2 minutes or until melted, stirring twice.
2. Add sugar and eggs, stirring until blended.
3. Stir in flour and chopped pecans.
4. Pour into a lightly greased, 13 x 9-inch pan.
5. Bake at 350F for 20 to 23 minutes.
6. Cool on a wire rack for 1 hour.
7. Spread cooled brownies with Vanilla Cream Topping: chill 45 minutes.
8. Pour Brownie Glaze over Vanilla Cream Topping and spread evenly: Chill 1 hour.
9. Let stand at room temperature 15 minutes, cut into squares. Makes 4 dozen.

Vanilla Cream Topping:

1. Stir together all ingredients in a bowl until smooth.

Brownie Glaze:

1. Microwave chocolate squares and butter in 1-quart glass bowl at high 1 1/2 minutes or until melted, stirring twice.

Instructions

1. Microwave first 3 ingredients in a 1-quart glass bowl at high 2 minutes or until melted, stirring twice.
2. Cool and set aside.
3. Beat cream cheese and 1/4 cup butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well.
4. Add 2 eggs, 1 at a time, beating until blended.
5. Stir in 1 tsp vanilla.
6. Fold in 2 tbsp flour and 1/2 cup chocolate morsels and set aside.
7. beat remaining 4 eggs in a large bowl at medium speed.
8. Gradually add remaining 1 1/2 cup sugar, beating well.
9. Add melted chocolate mixture and 2 tsp vanilla; beat mixture until well blended.
10. Combine 1 cup flour, baking powder, and salt and fold into chocolate batter until blended, then stir in remaining 1 cup chocolate morsels.
11. Reserve 3 cups chocolate batter and spread remaining batter evenly in a greased 13 x 9-inch pan.
12. Pour cream cheese mixture over batter.
13. Top with reserved 3 cups chocolate batter and swirl mixture with a knife.
14. Bake at 325F for 40 to 45 minutes.
15. Cool and cut brownies into squares. Makes 1 1/2 dozen.

Instructions

Brownies:

1. Microwave chocolate squares in a small microwave-safe bowl at medium 1 1/2 minutes or until melted.
2. Stir chocolate until smooth.
3. Beat butter and sugar at medium speed with an electric mixer until light and fluffy.
4. Add eggs 1 at a time, beating just until blended after each addition.
5. Add melted chocolate, beating just until blended.
6. Add flour and salt, beating at low speed just until blended.
7. Stir in vanilla, 1/2 cup pecans, and 1/2 cup chocolate morsels.
8. Spread batter into a greased and floured 13 x 9-inch pan.
9. Sprinkle with remaining 1/4 cup pecans and 1/4 cup chocolate morsels.
10. Bake at 350F for 40 minutes or until set.
11. Cool completely on a wire rack.
12. Spread evenly with Caramel Frosting. Makes 32 brownies.

Caramel Frosting:

1. Melt butter in a large saucepan over low heat.
2. Stir in sugar and remaining ingredients.
3. Cook over medium heat, stirring occasionally, 25 to 30 minutes or until a candy thermometer reads 234F (soft ball stage).
4. Remove from heat.
5. Beat at high speed 5 to 7 minutes or until frosting thickens and begins to lose its gloss.

Instructions

1. Preheat oven to 350F.
2. Combine 1 cup butter and 5 tbsp cocoa in a saucepan over low heat, cook stirring frequently until butter melts.
3. Remove from heat and cool slightly.
4. Combine sugar, flour, and salt in a large mixing bowl.
5. Add chocolate mixture and beat at medium speed with an electric mixture until blended.
6. Add eggs and vanilla, mixing well.
7. Spread into a well-greased 13 x 9-inch pan.
8. Bake in preheated oven for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
9. Transfer peanut butter from jar to a microwave-safe bowl.
10. Heat on medium 2 to 3 minutes, or until peanut butter melts, stirring at 1 minute intervals.
11. Spread over warm brownies and chill about 30 minutes or until set.
12. Combine remaining 1/2 cup butter, remaining 4 tbsp cocoa, milk, and marshmallows in a saucepan over medium heat and cook, stirring frequently until marshmallows melt.
13. Remove from heat and add powdered sugar, stirring until smooth.
14. Spread over peanut butter layer and chill until set, about 30 minutes.
15. Store in refrigerator. Makes 4 dozen.

Instructions

1. Grate or chop 2 cups of raw carrots.
2. Add dry ingredients to a bowl and whisk together until combined and set aside.
3. In a large mixing bowl, cream the butter and sugars.
4. Add the eggs and vanilla and mix until light and fluffy.
5. Add the dry ingredients to the cookie dough one cup at a time and mix until combined.
6. Fold in the 2 cups of carrots
7. Bake the cookies in an oven preheated to 375F for 13-15 minutes or until golden brown around the edges.
8. Allow cookies to cool.
9. Frost with Cream Cheese Frosting.
10. Apply chopped pecans to the cookies.
11. Frosting: Add the butter, cream cheese, and vanilla extract to a mixing bowl.
12. Mix the cream cheese, vanilla, and butter together on medium speed until thoroughly combined.
13. Slowly add the powdered sugar to the mixing bowl while mixing on low speed.
14. Continue mixing ingredients and scraping sides until its thoroughly combined.
15. Store icing in refrigerator 60 minutes if you want the icing to be firm before frosting.

Instructions

1. In a medium bowl, mix together cocoa powder, white sugar, and oil. 
2. Beat in eggs and vanilla. Mix until smooth and shiny.
3. In another bowl, combine together flour, baking powder, and salt. 
4. Stir into the cocoa mixture with a wooden spoon just until smooth.
5. Cover the dough with plastic wrap and refrigerate for at least 4 hours or overnight. 
6. Preheat oven to 350F. Prepare 4 cookie sheets with parchment paper.
7. Roll dough into 2-inch balls. Coat each ball in powdered sugar and place onto cookie sheets. Leave some space because they will spread.
8. Bake for 10-12 minutes for smaller cookies and 12-14 minutes for larger cookies.
9. Let cool for at least 5 minutes before removing from cookie sheets.

Instructions

1. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
2. Whisk together the flour, cocoa powder, salt, and baking powder in a medium size bowl. Set aside.
3. Cream together the butter and both sugars on medium-high speed until light and fluffy, about 2-3 minutes.
4. Add the egg yolk and the vanilla then beat again for about 2-3 minutes. Scrape down the sides of the bowl as necessary.
5. Turn the mixer speed to low, then slowly add the dry ingredients, mixing until just combined.
6. Using a small cookie scoop, drop mounds of cookie dough onto the prepared baking sheets until you have used up all of the dough.
7. Using a 1/4 or 1/2 teaspoon measuring spoon, gently press down on the tops of the dough balls to create an indent.
8. If the spoon is sticking to the dough, dip it in a little bit of cocoa powder.
9. Once all of the cookie dough balls have been indented, chill in the refrigerator for at least 1 hour.
10. Preheat the oven to 350ºF and then bake the cookies for 9 to 11 minutes until the edges are set.
11. Remove the cookies from the oven, then press down gently again with the measuring spoon to re-shape the wells while the cookies are still hot. Make sure not to press too hard!
12. Allow the cookies to cool for at least 5 minutes on the baking sheet before transferring to a cooling rack to cool completely before filling with caramel.
13. Caramel: In a small bowl with a spout (preferably a glass measuring cup with a spout), combine the unwrapped caramels, 2 teaspoons of milk, and salt.
14. Melt in the microwave on high for 30 seconds, stir, then continue to microwave in 15 second intervals, stirring after each, until you have a smooth, pourable mixture.
15. Add an additional ½ teaspoon of milk if you need to thin it out more.
16. While the caramel is still very warm, slowly and carefully fill each chocolate cookie, taking care not to overfill the wells.
17. The caramel will spread to the edges, so only fill it about halfway before adding more to fill to the brim.
18. Allow the caramel to set before drizzling with chocolate. Place the chocolate in a small microwaveable bowl and microwave for about 20 seconds. Stir and then microwave in 10 second intervals, stirring after each until the chocolate is completely melted and smooth. Drizzle over the set caramel.

Instructions

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
2. Mix together butter and sugar until light and fluffy.
3. Add egg and vanilla and mix well.
4. In a medium bowl, whisk together flour, baking soda, and salt.
5. Add flour mixture alternately with milk to the butter and sugar mixture until fully incorporated.
6. Roll dough into small balls and then roll the balls in the sugar crystals.
7. Place on cookie sheets 2 inches apart and bake for 12-13 minutes.
8. Remove cookies from the oven and press the Hershey's kisses into the center of the cookies.

Instructions

1. Mix sugar, powdered sugar, and margarine together until it's fluffy.
2. Add oil, vanilla, eggs, and beat well.
3. Add flour, baking soda, cream of tartar, and salt and mix well.
4. Cover and refrigerate for 2 hours.
5. Heat oven to 375F. 
6. Shape dough into 1-inch balls and flatten balls with the bottom of a glass dipped in sugar.
7. Bake 5-8 minutes.

Instructions

1. Preheat oven to 350°F with racks in the upper and lower third positions. Line baking sheets with parchment paper.
2. In a small bowl, whisk together flour and baking soda; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes.
4. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low.
5. Gradually add flour mixture, mixing until just combined.
6. Mix in chocolate chips.
7. Using a tablespoon measure or a small ice-cream scoop, drop heaping portions of dough about 2 inches apart onto prepared baking sheets.
8. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes.
9. Transfer cookies to a wire rack and let cool completely.

Instructions

1. Preheat oven to 350F.
2. Cream butter and sugar together until light and fluffy.
3. Add eggs and vanilla and mix.
4. Add flour, cream of tartar, baking soda, and salt until just combined.
5. Refrigerate dough for 30 minutes.
6. Roll into small balls and roll in a cinnamon sugar mixture.
7. Bake 9-11 minutes. Remove from oven and let cool on the baking sheet for a few minutes before removing.