Funfetti Sandwich Cookies

1 package Funfetti Cake
2 eggs
1/3 cup vegetable oil
2 tablespoons milk
1 teaspoon vanilla extract
Preheat oven to 375 degrees F. Pour cake mix into a large bowl. Stir in eggs, oil, milk, and vanilla until combined. Drop teaspoons of dough onto an ungreased cookie sheet. Bake 7-9 minutes in the preheated oven. Frost bottom side of half the cookies. Top with unfrosted cookie. Roll edges in assorted sprinkles. Makes 24 sandwich cookies. Recipe found on Baked Perfection.
Enjoy!

Surpise Cookies

Ingredients
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
12 large marshmallows, cut in half horizontally
Chocolate Frosting for Surprise Cookies
Directions
Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.
Use this frosting with Surprise Cookies.
Yield Makes 1 cup
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Ingredients
2 cups confectioners' sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
1/4 cup cocoa powder
1/4 cup milk
1/4 teaspoon pure vanilla extract
Directions
Place confectioners' sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined.

Oreo stuffed chocolate chip cookies

Oreo Stuffed Chocolate Chip Cookies
(picky palate)
2 sticks softened butter

3/4 Cup packed light brown sugar

1 Cup granulated sugar

2 large eggs

1 Tablespoon pure vanilla

3 1/2 Cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

10 oz bag chocolate chips

1 bag Oreo Cookies, I used the double stuff

1. Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.

2. In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo Cookie. Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack. Serve with a tall glass of milk, enjoy!

Makes about 2 dozen VERY LARGE Cookies

Oatmeal Coconut Chewies

Oatmeal Coconut Chewies
www.thesisterscafe.com
1 cup granulated sugar
1 cup brown sugar2 eggs1 cup (2 sticks) butter, softened to cool room temperature2 teaspoons vanilla1 teaspoon baking soda1 teaspoon baking powder1/2 teaspoon salt2 1/2 cups flour (I have added an extra 1/2 cup of flour, and it makes them slightly puffier – well, less flat anyway – at my altitude)1 cup shredded, sweetened coconut1 cup quick oats
Preheat the oven to 350 degrees. In a large bowl cream together the sugar, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined. Drop by tablespoonfuls onto a greased or lined (silpat or parchment) baking sheet. Bake at 350 degrees for 9-11 minutes, until the cookies are set but not overly browned (bake a few minutes longer for a crispier version).

Malted Milk Chocolate Chip Cookies

Recipe: Malted Milk Chocolate Chip Cookies Pioneer Woman Prep Time: 15 Minutes Cook Time: 12 Minutes Difficulty: Easy Servings: 36 Ingredients 1 cup (2 Sticks) Unsalted Butter Softened ¾ cups Golden Brown Sugar ¾ cups Sugar 2 whole Eggs 2 teaspoons Vanilla Extract 2 cups All-purpose Flour 1-¼ teaspoon Baking Soda 1-¼ teaspoon Salt ½ cups (rounded) Malted Milk Powder 1 bag (12 Ounce) Milk Chocolate Chips Preparation Instructions Preheat oven to 375 degrees. Cream butter, then add both sugars and cream until fluffy. Add eggs and beat slightly, then add vanilla and beat until combined. Add malted milk powder and beat until combined. Sift together flour, baking soda, and salt. Add to butter mixture, beating gently until just combined. Add chocolate chips and stir in gently. Drop by teaspoonfuls (or use a cookie scoop) and bake for 10 to 12 minutes. Bake less if you want chewy cookies; more if you want crispy cookies. Optional: Allow to cool completely, then use two cookies to make an ice cream sandwich. Add sprinkles to the sides of the ice cream, then wrap individually in plastic wrap.

Iced Pumpkin Cookies

Iced Pumpkin Cookies Sarah's Cucina Bella yields 2-3 dozen 2 1/4 cups all-purpose flour1/2 tsp ground ginger1/2 tsp ground cloves1 tsp ground cinnamon1 tsp baking soda1 tsp baking powder1/2 cup butter, softened1 1/4 cups brown sugar1 cup pumpkin puree2 tbsp applesauce1 egg1 tsp vanilla extract Preheat oven to 350 degrees. Use a wire whisk to sift together the flour, ginger, cloves, cinnamon, baking soda and baking powder in a medium bowl. Set aside. In a large bowl, cream together the butter and brown sugar using a hand mixer on medium speed (or do this in the bowl of your stand mixer). Add pumpkin, applesauce, egg and vanilla extract and beat with the mixer until well combined. Use a low speed on your mixer to add the dry ingredients to the wet ingredients. Do not over mix. Drop by the spoonful onto a baking sheet. Cook in the oven for 10-15 minutes until slightly browned. Transfer cookies to a cooling rack. Vanilla Glaze 1 cups confectioners’ sugar2 tablespoons milk1/2 tablespoon melted butter1/2 teaspoon vanilla extract Stir all the ingredients together until smooth. Drizzle over cookies (I used a makeshift pastry bag made from a Ziploc bag).

Peanut Butter Chocolate Oatmeal Cookies

Peanut Butter Chocolate Oatmeal Cookies Sarah's Cucina Bella yields about 2 dozenAdapted from AllRecipes 1 cup all purpose flour1 cup old fashioned rolled oats1/2 tsp baking soda1/2 tsp baking powder1/4 tsp salt1/2 cup butter, softened1 cup white sugar1/2 cup creamy peanut butter1 egg1 1/2 tsp vanilla extract6 oz semi-sweet chocolate chips Preheat oven to 375 degrees. Whisk together the flour, oats, baking soda, baking powder and salt. Set aside. In the bowl of a stand mixer, combine the butter, sugar and peanut butter and beat until smooth. Add the egg and vanilla extract and mix to incorporate. While the mixer is on low, slowly add the flour mixture until fully incorporated. Stir in the chocolate chips. Drop the cookie dough onto an ungreased cookie sheet using a small ice cream scoop (about 2 tsp capacity) about 2 inches apart. Bake for 10-12 minutes until lightly browned. Let the cookies cool on the cookie sheet for a few minutes before transferring to a wire rack.

Chocolate Crackle Cookies

Chocolate Crackle Cookies (or as we now call them, snowman cookies) recipe adapted from Martha Stewart 1 bag chocolate chips, half semi sweet, half milk chocolate 1 1/4 c flour 1/2 c cocoa powder 2 t. baking powder 1/4 t. salt 8 T (1 stick) butter, at room temperature 1 1/3 c. brown sugar, firmly packed 2 large eggs 1 t. vanilla extract 1/3 c milk 1 c. granulated sugar, for rolling 1 c. powdered sugar, for rolling Heat oven to 350 degrees. Melt chocolate chips over medium low heat, careful to not burn. Let cool. In a separate bowl combine flour, cocoa, baking powder, and salt. In your mixer beat butter and brown sugar until light and fluffy. Add eggs and vanilla, beat until well combined. Add melted chocolate to dough, combine. Alternate adding milk and dry ingredients until just combined. Divide dough and wrap in plastic. Chill in refrigerator until firm, about 2 hours. Remove dough, roll into 1 inch balls and dust in bowl of granulated sugar, and then powdered sugar. Place on silpat-lined cookie sheet. Bake about 12 minutes until cookies have flattened and sugar cracks.

No-Bake Cookies

No-bake Cookies These are so easy and fast, the perfect thing to whip up when you are craving some chocolate. 1 cube butter 2 cups sugar 1/2 cup milk 1/4 cup cocoa Stir together in a medium sauce pan, bring ingredients to a boil for 1 minute. Remove from heat then add: 1 tsp vanilla 1/2 cup peanut butter 3 1/2 cups rolled oats Mix together then return to burner for 1 minute. Drop by spoonfulls onto wax paper or aluminum foil. Cool to set.

Magic Cookie Bars

Magic Cookies Bars
Coterie
1 sleeve graham crackers1 cube butter1 1/2 C. chopped nuts (walnuts/pecans)2 C. chocolate chips3/4 bag shredded coconut1 can sweetened condensed milkMelt the butter and pour into a 9x13 pan. Crush up graham crackers in a bag until very fine. Pour graham crackers into pan with butter and mix all together. Once the graham crackers and butter are mixed, press down onto bottom of the pan to make a crust (don't pack too firmly or you WON'T be able to get it out later!). layer the chopped nuts, chocolate chips, and coconut. Pour the sweetened condensed milk evenly over the top. Bake @ 350 degrees for 20-25 minutes (or until coconut starts to barely brown). Let cool, then serve!

Coconut Oatmeal Pecan Cookies

Coconut oatmeal pecan Cookies
24 Hour Menu
This has got to be my favorite cookie recipe. And guess what? There isn't even any chocolate in them, but there could be....
1 c. butter or marg
1 c. sugar
1 c. brown sugar
2 eggs
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 cups flour
1 cup oatmeal
2 TBS milk or cream
1 tsp vanilla extract
1 tsp almond extract
1 cup coconut
1 cup pecans or walnuts
Cream butter and sugars till fluffy. Add eggs, milk, and extracts. Add flour, baking powder, salt, soda and oatmeal. Add coconut and pecans. Drop by teaspoons on cookie sheet and bake for 8-10 minutes at 350 degrees. Don't over bake, they should be soft and chewy.
Lastly, make sure to lick the batter bowl clean :) Yields: approx 7 dozen

Oatmeal Chocolate Chip Peanut Butter Cookies

Oatmeal Chocolate Chip Peanut Butter Cookies

(casserolesnotincluded.blogspot.com)
So I think I'm going to start calling these the "Peacemaker Cookies" or the "Something for Everyone Cookies". I don't know, I'm still comming up with a good name! But it cracked me up when I read the comments before that said something like "Want to make some cookies, but don't know what kind you want? Try these, they have it all!" Totally true!
Ingredients1 cup (1/2 lb.) unsalted butter, at room temperature1 cup granulated sugar1 cup firmly packed light brown sugar3/4 cup creamy peanut butter2 large eggs1 teaspoon vanilla2 cups all-purpose flour1/4 cup unsweetened cocoa powder2 teaspoons baking powder1/2 teaspoon salt2 cups chocolate chips (12 oz.)1 1/2 cups quick-cooking rolled oats1 cup unsalted roasted peanuts, chopped
Preparation1. In a bowl, with an electric mixer on medium speed, beat butter, granulated sugar, brown sugar, and peanut butter until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.2. In another bowl, mix flour, cocoa powder, baking powder, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips, oats, and peanuts.3. Drop dough in rounded 2-tablespoon portions, 3 inches apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets. With a lightly floured fork, flatten slightly into 2 1/2-inch rounds about 1/2 inch thick.4. Bake in a 350° oven until cookies are golden and tops feel set when lightly pressed, 12 to 14 minutes (they will feel underdone but will firm up as they cool); if baking more than one pan at a time, switch pan positions halfway through baking.5. Let stand 5 minutes on sheets, then, with a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.
Recipe from Sunset Magazine

Ooey Gooey Chocolate Melt in your mouth Butter Cookies

Oooey Gooey Chocolate Melt in your mouth Butter Cookies
(recipes and more)
1 stick room temp butter
1 egg
1 t. vanilla
1 block (8 oz) cream cheese, room temp
1 box dark chocolate Geradelli Chocolate Brownie mix
powdered sugar in a bowl

Oven 350. In a bowl with a hand mixer, mix together the butter + cream cheese. Add in the egg + vanilla and beat until incorporated. Add in the brownie mix + mix. Roll the cookie size drops of dough into the powdered sugar + place on parchment paper lined cookie sheet. Bake for 12 to 13 minutes. They should look cracked and just a little but gooey in the middle. Let cool completely...even better the next day!

Gingerbread Pinwheel Cookies

Gingerbread Pinwheel cookies:
Outstanding
Notes: This cookie is a spin on traditional pinwheels, in which plain and chocolate doughs are swirled together. Store cookies airtight at room temperature up to 3 days; freeze to store longer.
Yield: Makes about 50 cookies
Ingredients
· For gingerbread dough:
· 3/4 cup (3/8 lb.) butter, at room temperature
· 3/4 cup firmly packed brown sugar
· 1/4 cup light or dark molasses
· 2 large egg yolks
· 2 1/4 cups all-purpose flour
· 2 teaspoons ground ginger
· 1 teaspoon ground cinnamon
· 1/2 teaspoon ground nutmeg
· 1/2 teaspoon ground cloves
· 1/2 teaspoon baking soda
· 1/4 teaspoon salt
· For plain dough:
· 1 cup (1/2 lb.) butter, at room temperature
· 1 cup granulated sugar
· 1 large egg
· 1 teaspoon vanilla
· 3 cups all-purpose flour
· 1/2 teaspoon baking soda
· 1/4 teaspoon salt
Preparation
1. Make gingerbread dough: In a bowl, with a mixer on high speed, beat butter, brown sugar, and molasses until smooth. Beat in egg yolks until well blended, scraping down sides of bowl as needed. In another bowl, mix flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. With mixer on low speed, beat flour mixture into butter mixture until well blended. Wrap dough in plastic and flatten slightly; chill until firm but pliable, about 1 hour (or freeze for 30 minutes).
Make plain dough: In a bowl, with a mixer on high speed, beat butter and sugar until smooth. Beat in egg and vanilla until well blended, scraping down sides of bowl as needed. In another bowl, mix flour, baking soda, and salt. With mixer on low speed, beat flour mixture into butter mixture until well blended. Wrap dough in plastic and flatten slightly; chill as directed above.
2. With a lightly floured rolling pin on a lightly floured sheet of waxed paper, roll out gingerbread dough into an approximately 12- by 15-inch rectangle. Slide dough, on waxed paper, onto a 12- by 15-inch baking sheet. Repeat to roll out plain dough and chill both doughs until slightly firmer, about 10 minutes.
3. Carefully invert gingerbread dough over the plain dough, lining up edges as evenly as possible. Remove waxed paper from top of gingerbread dough. With a sharp knife, cut rectangle in half lengthwise to make two 6- by 15-inch rectangles. Transfer one of the rectangles to another sheet of waxed paper. Let stand about 10 minutes to soften slightly.
4. Starting at long edge of one rectangle, lift waxed paper to roll doughs into a tight, even cylinder. Repeat to roll other rectangle. Wrap rolls in plastic; freeze until firm, about 30 minutes.
5. Unwrap rolls and slice crosswise into 1/2-inch-thick rounds. Lay cookies flat, 1 inch apart, on buttered 12- by 17-inch baking sheets.
6. Bake cookies in a 325° regular or convection oven until edges just begin to brown, 15 to 20 minutes. If baking multiple sheets in one oven, switch positions halfway through baking. Transfer pinwheels to racks to cool.

Rolo Cookie Recipe

ROLO Cookies
(recipes and more)
2 1/2 cups flour
3/4 cup unsweetened cocoa
1 t. baking soda
1 cup sugar
1 cup brown sugar
1 cup butter
2 eggs
2 t. vanilla
48 ROLOS
2 T. sugar

Combine flour, coca & soda and set aside. Beat sugars and butter until well blended; add eggs & vanilla. Add dry mixture & blend well. Shape cookies into small balls. Press Rolo into center of ball and cover with dough. Roll cookie in sugar. Bake on ungreased cookie sheets at 350 degrees for 8 to 10 minutes, until tops of cookies are slightly cracked. Cool on racks.

Peanut Butter Sandwich Cookies

Peanut Butter Sandwich Cookies
(recipes and more)
Prep Time 20 Minutes
Cook Time 8 Minutes
Difficulty Easy
Ingredients
2 sticks Unsalted Butter
1 cup Sugar
1 cup Brown Sugar
2 whole Eggs
1 cup Peanut Butter
1 teaspoon Vanilla
3 cups All-purpose Flour
2 teaspoons Baking Soda
¼ teaspoons Salt
FOR FROSTING:
½ cups Peanut Butter
4 Tablespoons Milk
1 teaspoon Vanilla
3 cups Powdered Sugar
Preparation Instructions
Preheat oven to 375F.
Cream together butter and sugars in a large bowl until fluffy. Add eggs, one at a time, beating well after each addition. Blend in 1 cup of peanut butter and 1 teaspoon vanilla.
Mix together flour, baking soda and salt. Stir into creamed mixture. Form dough in 1-inch balls. Place on a greased cookie sheet 2 inches apart. Flatten with a floured fork to make “hatches.” Bake for 8 minutes or until brown.
To make the frosting, mix 1/2 cup peanut butter, 4 tablespoons milk, 1 teaspoon vanilla and 3 cups powdered sugar.
Spread frosting on the bottom of a cooled cookie, then top with another cookie. There you have it – a peanut butter cookie sandwich!

Candy Corn Kisses

Candy Corn Kiss Cookies

Bottom of Form
Ingredients
1-½ cup Flour
1 teaspoon Baking Soda
½ teaspoons Salt
⅓ cups Butter, Softened
½ cups Creamy SunButter (or Peanut Butter, If You're Not Allergic Like Me)
¾ cups Brown Sugar
1 whole Egg
1 teaspoon Vanilla Extract
⅛ teaspoons Cardamom
Granulated Sugar, For Rolling In
10 ounces, weight Bag Of Hershey's Candy Corn Kisses
Preparation Instructions
Preheat the oven to 375 degrees and prepare two baking sheets with parchment paper.
In a medium bowl, mix together the flour, baking soda, and salt.
In a large bowl, cream the butter and sugar together. Beat in the SunButter (or peanut butter) and then the egg and vanilla.
Add in the dry ingredients half at at a time, mixing until well-combined.
Roll the dough into balls about 1″ thick. Roll them in the granulated sugar.
Bake the cookies for about 10 minutes, and then let cool. Top each cookie with a Hershey Candy Corn Kiss!

Minnesota Key Lime Pie

Key Lime Pie:

1 reduced fat graham cracker crust
1 pkg. (4 serving ) sugar - free lime jello
¼ c. boiling water
2 containers (6 oz. ) lime yogurt - light
1 ( 8 oz. ) fat free cool whip - thawed
Dissolve jello in boiling water. Stir in yogurt w/ wire wisk. Fold in cool whip w/ wooden spoon. Spread in crust. Refrigerate at least 2 hrs.
May use: Strawberry
Lemon
Orange
Raspberry
Peach

Minnesota Chocolate Chip Cookies

Chocolate Chip Cookies:
1 c. Crisco ( ½ c. marg. ½ c. short.)
½ c. white sugar
1 c. brown sugar
1 tsp. Vanilla
1 tsp. Soda
1 tsp. Salt
2 eggs
2 ¼ c. flour
1-12 oz. Bag chocolate chips ( Guittard )
Cream white sugar and shortening until light and fluffy.
Gradually add brown sugar and cream again until light and fluffy. Add eggs one at a time and beat well. Add vanilla, soda and salt. Gradually add flour and fold in choc. chips.
Drop by heaping teaspoon on un-greased cookie sheet and bake at 375 degrees 10-15 minutes.

Minnesota Sour-Cream Chocolate Drops

Sour-Cream Chocolate Drops:
(Grandpa's Favorite :))
1 ¼ c. Flour
½ tsp. Baking powder
½ tsp. Baking soda
½ tsp. Ground cinnamon
¼ tsp. Salt
½ c. ( 1 stick ) butter
3 (1-oz.) squares unsweetened chocolate
¾ c. granulated sugar
½ c. firmly packed brown sugar
1 egg
1 tsp. Vanilla extract
½ c. sour cream
¾ c. chopped pecans
Chocolate sprinkles (optional)
In a bowl, stir together flour, baking powder, baking soda, cinnamon and salt to combine thoroughly; set aside.
Preheat over to 350 degrees. In a heavy, 2-quart saucepan, combine butter and chocolate. Place over low heat until both are melted, stirring occasionally.
Remove chocolate mixture from heat; stir in sugars. Add egg and vanilla; beat well. Add flour mixture alternately with sour cream, mixing until smooth after each addition. Stir in pecans.
Drop by tablespoons, about 1 ½ inches apart, onto lightly greased or nonstick baking sheets. Decorate with chocolate sprinkles, if desired. Bake until cookies feel firm when touched lightly (12 to 14 minutes ). Cool on wire racks.