Buttery Jam Cookies

Source - http://poetinthepantry.com/2012/07/04/buttery-jam-cookies/

Serves: 40

Ingredients

8 Tablespoons (1/2 cup) unsalted butter, softened

2/3 cup raw sugar

1 large egg

2 Tablespoons whole milk

3/4 teaspoon vanilla extract

1/3 cup chunky cherry preserves

2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon ground ginger

1/4 teaspoon fine sea salt

1 cup white chocolate chips

Instructions

Preheat oven to 375 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy and smooth.

Add the sugar and beat for one minute.

Add the egg and beat for 2 minutes.

Add the milk and vanilla extract and beat until just combined. The mixture may look curdled, but that’s okay.

Add the preserves and beat on low for 1 minute.

Add the dry ingredients and mix on low until just incorporated.

Stir in the white chocolate.

Drop by rounded teaspoons, or with a small cookie scoop, onto the baking sheets and bake for 10-12 minutes, or until cookies are firm and just barely browned on the edges.

Let rest on baking sheet for 1 minute before removing cookies to wire racks to cool completely.

Cheesecake Cookies

Source - http://www.fabulousyouphotography.net/2012/07/cheesecake-cookies.html

Ingredients
3 1/2 cups all-purpose flour
2 teaspoons baking powder
½  teaspoon salt
2 (8-ounce) packages cream cheese, softened
1 ¼ cups unsalted butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 cup graham cracker crumbs
1 can blueberry and 1 can strawberry pie filling

 Preheat oven to 350 degrees.

Combine the flour, baking powder, and salt in a bowl.

In a medium size mixing bowl add the cream cheese, butter, sugar, eggs, and vanilla. Beat with an electric mixer until light and fluffy.

With the mixer at a low speed., add the flour mixture slowly until well combined.

 Refrigerate dough just until cool to make it easier to roll.

Scoop a rounded tablespoon of dough and roll into a ball. Roll in graham cracker crumbs. Place on a greased cookie sheet.

 Using the back of a teaspoon measure, make an indention in the center of each ball. Fill with a small amount of desired pie filling.

Bake for 10 - 12 minutes or until the bottoms are lightly brown.

Cookie Dough Brownies

Source - http://bunsinmyoven.com/2012/05/11/cookie-dough-brownies/

Ingredients

1 recipe or box of brownie mix, prepared and baked

3/4 cup salted butter, room temperature

3/4 cup light brown sugar, packed

1/2 cup granulated white sugar

3 Tablespoons milk

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 1/2 cups milk chocolate chips

Instructions

In the bowl of a stand mixer, beat together the butter and sugars until light and fluffy. Beat in the milk and vanilla until well combined.

Slowly add in the flour and mix until combined.

Fold in the chocolate chips.

Top the baked and cooled brownies with the cookie dough.

adapted from Recipe Girl

• ½ cup all-purpose flour
• ¼ cup unsweetened Dutch-process cocoa powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup semisweet or bittersweet chocolate chips (I used ¼ cup of each)
• ½ stick (4 tablespoons) unsalted butter
• ¼ cup sugar
• 1 large egg
• ½ teaspoon pure vanilla extract
• ¼ cup chopped walnuts
• ¼ cup mini marshmallows

1. Preheat the oven to 325ºF.
2. In a medium bowl, sift together the flour, cocoa powder, baking soda and salt. 
3. Melt half of the chocolate chips with the butter in a heatproof bowl set over a pot of boiling water.
4. Transfer the melted chocolate to the bowl of an electric mixer with a paddle attachment. Add sugar, egg, and vanilla. Mix to combine. 
5. On low speed, slowly add the dry ingredients, mixing just until combined. 
6. Fold in the remaining chocolate chips, walnuts, and marshmallows.
7. Drop about a tablespoon of dough onto a parchment-lined baking sheet about 2 inches apart, making sure that the marshmallows are not exposed. The marshmallows will melt in the oven, so it’s best if they’re inside the balls of dough or they’ll leave a void on the top of the cookie when they melt. Next time, I might try adding a couple marshmallows on top just before the cookies are done like I did with my s’mores cookies. Check out that recipe if you’d like just a little more marshmallow gooeyness. 
8. Bake for 12-15 minutes, until the surface begins to crack. Transfer to a wire rack to cool. Serve with a cold glass of milk.

Cookie Dough Pretzel Bites

Source - http://www.twopeasandtheirpod.com/cookie-dough-pretzel-bites/

Yield: about 50 pretzel bites

ingredients:

directions:

smilingfork:

Red Velvet Cheesecake Cookies

Difficulty:
★☆☆☆☆ (very easy)

Ingredients:

Cookies:

• 1 box red velvet cake mix
• 2 tablespoons all-purpose flour
• 2 large eggs
• 1/2 cup canola oil
• 1 teaspoon vanilla extract

Cheesecake Filling:

• 4 oz cream cheese, at room temperature
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Drizzle:

• 1 1/2 cups white chocolate chips, melted

Directions:

1. To make cookies, in a large bowl combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Wrap the dough in plastic wrap. The dough will be oily. Refrigerate for at least two hours.
2. To make the cheesecake filling, using a mixer, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth. Using a teaspoon, scoop out cheesecake filling and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until you have 10. Place plate in the freezer and freeze for at least two hours.
3. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. To assemble the cookies, take about 1/4 cup of red velvet cookie dough and flatten in your hands. Place a teaspoon of cheesecake filling in the center and wrap the cookie dough around the filling. Gently roll into a ball and place on prepared baking sheet. Scoop onto lightly greased or parchment lined baking sheets. Only bake 3 cookies at a time. The cookies are large and will spread. Bake for 11-13 minutes or until the cookies begin to crackle. Let the cookies cool on the baking sheet for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely.
4. Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Serve and enjoy!

Espresso Shortbread Cookie

Source - http://lululuathome.com/2012/06/cocoa-espresso-shortbread-ice-cream-sandwich.html

Ingredients (about 15 sandwich cookies):

1 3/4 cups all-purpose flour1/4 cup cocoa powder1 teaspoon baking soda1/2 teaspoon salt1/4 cup granulated sugar1/2 cup packed brown sugar2 stick plus 2 tablespoons unsalted butter, softened2 teaspoons espresso powder1/2 quart ice cream of your choice

Directions:

Preheat oven to 300F. Line 2 baking trays with parchment paper.

In a large bowl, sift the flour, cocoa powder, baking soda and salt.

In another bowl, cream the sugars, butter and espresso powder with a hand mixer until light and fluffy.

Gradually add the flour mixture to the creamed mixture and beat until just incorporated. Scrape down the sides of the bowl as needed.

Cover and refrigerate for an hour.

On a lightly floured surface, roll out to 1/4 inch thickness. Cut with floured 3-inch cookie cutters. Bake the cookies for 20 minutes, rotating the baking sheets halfway through the baking time.

Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool completely.

To assemble the cookies, Let the ice cream sit at room temperature for 10 minutes to soften. Place 2 scoops of ice cream into the centre of one cookie. Place another cookie on top of the ice cream. Lightly press to evenly push the filling to the outside of the cookie. Use a small spatula to smear the side of the cookie to avoid ice cream to overflow.

Continue this process until all the cookies have been sandwiched.

Vanilla Button Cookies

Source - http://www.melangery.com/2012/02/vanilla-button-cookies-just-for-fun.html

Ingredients:

3/4 cup butter, softened

3 ounces cream cheese

1 cup white sugar

1 egg

1 teaspoon vanilla extract

2 3/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

assorted colors of paste food coloring

Directions:

In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth.

In a medium bowl combine flour, baking powder and salt. Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into two parts. Tint each with a different food color. Wrap in plastic wrap and chill for 2 hours.

Preheat oven to 350 degrees F (175 degrees C).

Classic Baby Shower Cookies

Source - http://www.browneyedbaker.com/2010/05/12/classic-baby-shower-cookies/

Bacon, Bourbon and Peanut Butter Cookies

Source - http://www.theendlessmeal.com/bacon-bourbon-and-peanut-butter-cookies/

Ingredients

1 1/4 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/8 teaspoon ground cinnamon

1/4 teaspoon salt

6 strips bacon

4 tablespoons unsalted butter, at room temperature

1/2 cup natural peanut butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

2 tablespoons bourbon (or 1 tablespoon vanilla)

1/3 cup bittersweet or semisweet chocolate chips

Instructions

Preheat the oven to 350 degrees.

Combine the flour, baking soda, baking powder, cinnamon and salt in a large bowl. Mix together with a fork.

Cook the bacon in a large skillet over medium heat until crisp, about 4 to 6 minutes per side. Transfer to a plate. Reserve 2 tablespoons of the drippings and set aside to cool. Crumble the bacon, remove (eat) any chewy bits.

Beat the butter and reserved bacon drippings in a large bowl with a mixer on until smooth, about 1 minute. Beat in the peanut butter until combined, about 1 minute. Beat in the granulated and light brown sugar until creamy, about 4 minutes, then add the egg and vanilla and beat until light and fluffy, about 2 more minutes.

Add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined.

Stir in bacon and chocolate chips

Form the dough into 1″ balls and arrange 2 inches apart on an ungreased baking sheet.

Bake for about 8 minutes for chewy cookies, 10 for crispier cookies.

Let cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.

Store in an airtight container for up to 3 days.

Notes

These cookies freeze well. Roll into balls and freeze on a tray in your freezer. Once the balls are frozen you can put them together in a ziploc bag. Bake from frozen but leave in oven for about 2 extra minutes.