Oreo Cheesecake Cookies

These incredible cookies are an insanely easy and delicious treat, in which cream cheese replaces butter to create creamy, soft cookies.

Ingredients:

½ cup unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup mini chocolate chips
1 cup Oreo cookie crumbs (approximately 10 cookies)

Directions:

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.

2. In a mixing bowl, cream together the butter and cream cheese on medium speed until smooth and well-combined.

3. Add the sugar and vanilla extract and mix until the ingredients are well-combined. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips with a rubber spatula.

4. Place the Oreo cookie crumbs in a small bowl. Scoop the cookies into about 1½ to 2" balls and then roll in the cookie crumbs. Place the cookie balls on the baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.

5. Cool on the pan for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Peanut Butter Cookie Lasagna

One of the easiest and yummiest desserts I've had in a very long time!

Ingredients:

1 box Nutter Butter Cookies
Cool Whip or whip your own fresh whipped cream (1 cup cream plus a drop of sugar for sweetness)
peanut butter cups
½ cup peanut butter, melted in microwave
1 box instant or regular vanilla pudding, prepared according to package

Directions:

1. Line the bottom of an 8×8 pan with Nutter Butter Cookies.
2. Top with a drizzle of the melted peanut butter.
3. Add ½ the pudding.
4. Add half the cream.
5. Top with chopped peanut butter cups.
6. Repeat the layering!
7. Decorate the top with crushed nutter butter cookies, peanut butter cups and a drizzle more of peanut butter.
8. This must be chilled overnight for the cookies to soften!

Samoas Cookie Cups

Girl Scout Samoas are my very favorite cookies, and this recipe does them extreme justice!

Ingredients:

1 pkg chocolate almond bark
About 12 Vanilla Wafer cookies
1 pkg caramels, unwrapped
2 Tbsp milk
1 & 1/2 cups shredded coconut, toasted
Sea salt, for sprinkling

Directions:

1. Line a muffin tin with 12 paper liners and set aside. Meanwhile, in a large bowl, microwave the almond bark according to package directions, stirring until smooth and melted.
2. Take about a Tablespoon of chocolate and spoon it into each muffin cup. Spread it along the sides of the muffin cup, about halfway up, and along the bottom evenly. Drop a cookie in the bottom of each cup. Repeat until all cups are filled and set the remaining chocolate aside for topping.
3. Melt the caramels, milk and a dash of salt in the microwave for about a minute. Stir, then zap for another 30 seconds or so until completely melted and smooth. Stir in the toasted coconut until combined.
4. Place a heaping Tablespoon or two of the caramel coconut mixture on top of each cookie cup. Repeat until all cups are topped with the caramel coconut mixture.
5. Lastly, take the remaining chocolate and spoon it over each filled cookie cup, ensuring the chocolate coats the tops and sides of the cookie cups, covering the mixture completely. Immediately sprinkle the tops of the coated cups with sea salt, if desired.
6. Place the cups in the fridge or freezer for about 30 minutes to harden the chocolate, then bring back to room temperature before eating. These keep for about 3 days when stored airtight at room temperature.

Chocolate Chip Cookie Dough Brownies

This is the yummiest brownie ever created, combing yummy cookie dough with brownies!

Ingredients:

Brownie Mix:
4 ounces unsweetened chocolate, finely chopped
1 cup salted butter, melted
2 cups light brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup mini- chocolate chips

Cookie Dough:
3/4 cup salted butter, at room temperature
3/4 cup light brown sugar, packed
3/4 cup granulated white sugar
3 Tablespoons milk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups mini chocolate chips
1/2 cup semisweet chips

Directions:

1. Prepare the brownies: Preheat oven to 325 degrees F. Spray a 9x13-inch pan with nonstick spray. In a medium glass bowl, melt chocolate in the microwave in short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, whisk together the butter and brown sugar. Add the eggs and vanilla extract and whisk those in too. Mix in melted chocolate. Whisk in the flour and mix just until combined (don't over-mix). Stir in the chocolate chips. Spread batter into prepared pan. Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.

2. Prepare the cookie dough: In a medium bowl, use an electric mixer to combine butter, brown sugar and white sugar. Mix in milk and vanilla. Mix in flour just until combined. Stir in chocolate chips.

3. Spread cookie dough over the cooled brownies. Refrigerate until the dough is quite firm. It's okay to speed up the process and place it in the freezer too. The firmer the dough, the easier it will be to cut into neat squares. Use a sharp knife to cut the brownies. You may need to wipe the knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will tend to stick to the knife a bit. These brownies are best to serve placed inside cupcake papers and served with a fork.

4. If you'd like to add chocolate drizzle on top, melt 1/2 cup chocolate chips with 1 teaspoon of shortening in the microwave; stir until smooth. Scoop the melted chocolate into a zip baggie and snip off the corner. Squeeze the bag to drizzle the chocolate on top of each brownie. Sprinkle additional chocolate chips on top, as desired.

Peanut Butter Cookie Dough Chocolate Cheesecake

Peanut Butter and Cookie Dough combined with Cheesecake? I think I just dies and went to heaven!

Crust Ingredients:

5 ounces Oreo cookies, crushed in food processor
5 Tablespoons melted butter
1/3c. sugar
pinch salt

Directions For Crust:

Combine all of the above and press into an 8×8 pan lined with nonstick foil. Bake at 350 for 8 mins. Let cool.

Cheesecake Ingredients:

7 ounces Pillsbury Peanut Butter Cookie Dough, rolled into small cookie dough rounds-keep chilled till ready to use
8 ounces room temp cream cheese
1/2c. sugar
1 egg
2T. Flour

Directions For Cheesecake:

Electric mix the cream cheese until smooth. Add sugar and blend well. Add egg and flour until combined. Very gently fold in the chilled peanut butter cookie dough rounds and pour onto the oreo crust. Bake approx 30-35 minutes until just lightly starting to brown. Cool to room temp-I speed this up in the freezer!

Milk Chocolate Glaze Ingredients:
8 Tablespoons butter
6 ounces milk chocolate
1 T. light corn syrup

Finishing Directions:
Microwave the chocolate and butter until smooth. Stir in the corn syrup. Pour on the bars and smooth with an offset spatula. Cool on the counter until the glaze is cool and then chill. Cut with a sharp knife and add a chocolate drizzle, if desired!

No-Bake Cookie Bars

I love any dessert you don't have to put a lot of effort into and it comes out great... these tasty cookies certainly fit that bill!

Ingredients:

2 cups granulated sugar
1/2 cup milk
1 stick (1/2 cup) butter
1/2 cup unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract

Directions:

1. Spray an 8″ square pan with cooking spray and set aside.
2. Measure the peanut butter and oats and set aside so they’re ready when you need them.
3. In a medium saucepan, combine sugar, milk, butter, and cocoa.
4. Bring to a boil and once it reaches a full rolling boil, cook for 1 1/2 minutes, stirring constantly.
5. Remove from heat and stir in the peanut butter until melted, then stir in the vanilla and lastly the oats.
6. Immediately pour mixture into prepared pan and put on a cooling rack to set until completely cool.
7. Once cool, cut into bars.

*To make this recipe into the regular round cookies, just drop the mixture by spoonfuls onto wax paper and let cool. You can store them in an airtight container several days at room temp or over a week in the fridge

Mint Brownies

These tasty treats are perfect for St. Paddy's Day!

Ingredients:

Ingredients for Brownies:
2 cups butter (melted)
3/4 cups cocoa
2 1/4 cups sugar
6 eggs (beaten)
2 cups flour
1/8 teaspoon salt
2 teaspoon vanilla
Mint chocolate chip brownies

Ingredients for Mint Frosting:
Mint frosting
4 cups powdered sugar
1/2 cup butter
5 Tablespoons milk
6 drops green food coloring
2 teaspoons mint or peppermint extract

Ingredients for Top Layer:
1 bag of semi-chocolate chips

Directions:

1.  Preheat oven to 350 degrees
2.  Combine the butter, cocoa powder, sugar and beaten eggs and mix well.
3.  Add flour, salt, and vanilla to the mixture.
4.  Pour into 9″ x 13″ pan.
5.  Bake at 350 degrees for 23-25 minutes.
6.  Cool completely.
7.  Make Frosting by combining butter and powdered sugar and then other ingredients, mixing on medium-high speed.
8.  Spread frosting on chilled cake and then chill again.
9.  Melt a bag of semi-sweet chocolate chips by pouring into microwave safe bowl and microwaving on high 30 seconds and then stirring - repeat until melted.
10. Spread for top layer.
11. Chill.

Chocolate Chip Red Velvet Cookies

These are some of my very favorite cookies and they are so easy to make!

Ingredients:

1 egg
1½ cups all-purpose flour
½ cup butter
½ cup sugar
½ cup brown sugar
½ cup chocolate chips
⅓ cup cocoa powder (unsweetened)
1 tsp. baking soda
1 tsp.rRed food coloring
1 tsp. vanilla
¼ tsp. salt

Directions:

1. Preheat oven to 375° F.
2. Using a hand blender, mix the butter and brown and white sugar into a fluffy, creamy mixture.
3. Add in the egg and the vanilla extract and keep blending until you have a uniform and smooth mixture.
4. Add the food coloring and blend again. Add the flour, cocoa powder, baking soda, salt and whisk the mixture to obtain a dough.
5. Mix in the chocolate chips gradually while whisking it.
6. Refrigerate the dough for an hour.
7. Lightly grease a cookie sheet with cooking spray.
8. Roll the cookie dough into balls and then flatten each one using your palms.
9. Place them on the cookie sheet with a 1-inch gap between cookies.
10. Bake for approximately 15 minutes or until done.

The Smell Of Cookies

An elderly man lay dying in his bed. From death's doorway, he suddenly smelled the aroma of his favorite chocolate chip cookies wafting up the stairs. He gathered his remaining strength, and lifted himself from the bed. Leaning against the wall, he slowly made his way out of the bedroom and with even greater effort forced himself down the stairs, grabbing on to the railing with both hands. With labored breath, he leaned against the door-frame, gazing into the kitchen. Were it not for death's grip, he would have thought himself already in heaven: there, spread out upon newspapers on the kitchen table were literally hundreds of his favorite chocolate chip cookies. Was it heaven? Or was it one final act of heroic love from his devoted wife, seeing to it that he left this world a happy man?

Mustering one great final effort, he threw himself toward the table, landing on his knees in a rumpled posture. His parched lips parted; the wondrous taste of the cookie was already in his mouth; seemingly bringing him back to life. The aged and withered hand, shaking, made its way to a cookie at the edge of the table, when it was suddenly smacked with a spatula by his ever-stern wife.

"Stay out of those," she said, "they're for the funeral."

Chocolate Refrigerator Cookies

Refrigerator cookies are a dream come true for the cook on the go! The dough is easy to make and can be kept in the refrigerator for up to 2 weeks, allowing you to slice and bake cookies as needed.

Ingredients:

1/2 cup shortening
1 cup packed light brown sugar
1 egg
1 1/2 (1 ounce) squares unsweetened chocolate
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons milk

Directions:

1.  Thoroughly cream shortening and sugar; add egg and beat well.

2.  Melt chocolate over low heat.

3.  Add chocolate and vanilla to shortening mixture.

4.  Mix well.
5.  Sift dry ingredients; add to creamed mixture alternately with milk.
6.  Shape into rolls.

7.  Wrap in waxed paper; chill thoroughly or overnight.
8.  Preheat oven to 400 degrees F (200 degrees C).
9.  Using a sharp knife, cut 1/4 inch thick slices off the rolls and place about 2 inches apart on cookie sheets.

10. Bake 8 to 10 minutes.

Chocolate Chip Cookie Dough Ice Cream Pie

I love this delicious no-bake, easy to make, dessert! It combines my favorite cookie dough and ice cream in an Oreo crust!

Ingredients:

1/4 cup butter, softened
2 tablespoons granulated sugar
1/4 cup packed light brown sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
1/2 cup plus 1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 cup mini semisweet chocolate chips
1 6-ounce Oreo pie crust
3 cups softened mint chocolate chip ice cream
1/2 cup hot fudge ice cream topping

Directions:

1.  Mix butter, granulated sugar, and brown sugar in a large bowl until creamy; add milk and vanilla and mix until well blended.

2.  Gradually mix in flour and salt; stir in mini chocolate chips.

3.  Spread chocolate chip cookie dough evenly in the bottom of the Oreo crust.

4.  Place heaping spoonfuls of ice cream on top of cookie dough. Lightly press and smooth top with back of spoon.

5.  Freeze pie 2 hours or until firm.

6.  Set pie out at room temperature for 10 minutes to soften and cut into 8 wedges.

7.  Garnish with warmed hot fudge ice cream topping.

Caramel Apple Cheesecake Bars

 



 

These are a family favorite that come out perfect every time I make them!

 

 Ingredients:

CRUST:

 2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract

APPLES:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened
 

DRIZZLE:
1/2 cup caramel topping for drizzling after baked
 

Directions:

1.  Preheat oven to 350 degrees F.
2.  In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly.

3.  Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil.

4.  Bake 15 minutes or until lightly browned.
5.  In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth.

6.  Add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
7.  In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
8.  For the topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
9.  Sprinkle topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve.

Drunken Cookie Monster

This is not only one of the tastiest mixed drinks around, but also the cutest!

Ingredients:

1 oz cake vodka
1 oz vanilla vodka
1 oz white chocolate liqueur

2 cup vanilla ice cream
7 chocolate creme cookies, divided

Colored frosting

Chocolate chips

Directions:

Blend vodkas and liqueur (or syrup), ice cream and 5 of the chocolate creme cookies in a blender until smooth. Pour into two daiquiri glasses. Top with frosting until it reaches the top of the glass. Stick the last two cookies at an angle on the tops of the frosting to make mouths. Add chocolate chips for eyes. Serve.

Chocolate Chip Cookie Dough Ice Cream Pie

This is the tastiest ice cream pie ever!

Ingredients:

1/4 cup butter, softened
2 tablespoons granulated sugar
1/4 cup packed light brown sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
1/2 cup plus 1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 cup mini semisweet chocolate chips
1 6-ounce Oreo pie crust
3 cups mint chocolate chip ice cream, softened
1/2 cup hot fudge ice cream topping, warmed

Directions:

1.  To prepare the cookie dough; mix butter, granulated sugar, and brown sugar in a large bowl until creamy; add milk and vanilla and mix until well blended. Gradually mix in flour and salt; stir in mini chocolate chips.

2.  Spread edible chocolate chip cookie dough evenly in the bottom of the Oreo crust. Top the cookie dough with spoonfuls of ice cream. Lightly press and smooth top with the back of the spoon. Freeze pie two hours or until firm.

3.  To serve, set pie out at room temperature for ten minutes to soften and cut into 8 wedges. Garnish each piece with warmed hot fudge ice cream topping. Makes 8 servings.

Thin Mint Cookies

Ingredients:

2 sticks (1 cup) butter
1 cup powdered sugar
1 cup dutch processed cocoa powder
1/2 tsp salt
1 tsp vanilla extract
1 1/4 cup flour
12 ounce bittersweet chocolate chips
2 tbsp coconut oil
3/4 tsp peppermint extract

Directions:

1. Preheat oven to 350°F.
2. Using mixer, beat together the butter and powdered sugar until light and fluffy, scraping down the sides as needed.
3. Add cocoa powder, salt, and vanilla and beat until smooth and creamy.
4. Add flour in three batches, scraping down the sides in between each addition. Mix until combined.
5. Transfer the dough onto a piece of parchment paper (it may be a bit crumbly) and kneed a few times to bring completely together. Once dough is fully hydrated, top with another piece of parchment paper and roll out until 1/4 inch thick.
6. Using a 2” cookie cutter or a similar sized glass cut out cookies, sparing as little dough as possible. Place cookie rounds on a parchment lined cookie sheet. Kneed excess dough together and roll out once more, working to cut out as many cookies as possible. *Rolling the dough out more than twice will compromise the texture of the cookie.
7. Set cookie sheets in freezer for 20 minutes. Remove chilled cookies and bake for 8-10 minutes.
8. Melt the chocolate chips and coconut oil over double boiler. Remove from heat and stir together until smooth. Add peppermint extract.
9. With a fork, dip each cookie in the melted chocolate so that it is entirely submerged. Remove from chocolate allowing excess chocolate to drip off, and place on a silicone baking mat or parchment paper.
10. Repeat until all the cookies have been dipped in chocolate. For best results leave at room temperature until chocolate sets up. You can also place in the refrigerator to allow chocolate to harden more quickly.

Chocolate Sandwich Cookies

These are so easy to make and so incredibly yummy that everyone will love them!

Ingredients:

6 tablespoons butter, softened
2 cups confectioners' sugar
1 9 ounce box of chocolate wafers

Directions:

1.  In the bowl of an electric mixer, beat butter until smooth. Add confectioners' sugar; beat until light and fluffy. Divide mixture among small bowls, using one for each flavor. Stir in desired flavorings to taste, thinning with milk if needed.

2.  Spread half a box of chocolate wafers with a small amount of filling; top with remaining cookies. Press gently to spread filling to the edges.

Mexican Wedding Cookies

I absolutely love these cookies and they're always a hit with family and friends!

Ingredients:

1 cup butter
1/2 cup white sugar
2 teaspoons vanilla extract
2 teaspoons water
2 cups all-purpose flour
1 cup chopped almonds
1/2 cup confectioners' sugar

Directions:
1.  In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended. Cover and chill for 3 hours.
2.  Preheat oven to 325 degrees.
3.  Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in preheated oven.

4.  Remove cookies from pan and cool on wire racks.

5.  When cookies are cool, roll in confectioners' sugar.

6.  Store at room temperature in an airtight container.

Jello Cookies

Jello cookies

3/4 c butter
1/2 c sugar
3 oz (85 g) pack of any flavor jello…
2 eggs
1 tsp vanilla
2 1/2 c flour
1 tsp baking soda
1 tsp salt.

Cream butter, sugar, jello and eggs.

Mix in rest of ingredients well, roll into balls and place on greased cookie sheet.
Flatten with fork. Bake for 6-8 min at 350

Suggestions: Do not share unless you've made enough for EVERYONE! lol