Reeses Cookies with only 2 ingredients!

Found this at the Picky Palate. Couldn't resist posting :)

Reeses Peanut Butter Cup Cookies

24 snack size Reeses Peanut Butter Cups, usually comes in a pack of 8
1 large egg
Sea Salt if desired

1. Preheat oven to 350 degrees F. Unwrap all Reeses cups and place into a food processor. Pulse until smooth and combined. Add an egg and pulse until combined. With a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet. With the heel of your hand, press each cookie down to about 1/2 inch thick. Sprinkle with sea salt if desired. Bake for 15-17 minutes or until cooked through and edges start to crisp. Let cool for 15 minutes on baking sheet before removing to cooling rack.

Makes 12-14 cookies

Brownie Batter Fudge Cupcakes

See, I started with Brownie Stuffed Chocolate Chip Cookies, and somehow ended up here....




Brownie Batter:
1/4 C butter, melted
1/3 C fat-free sweetened condensed milk (We used regular sweetened condensed milk)
1/3 C milk
1 (18.25 oz) box devil’s food cake mix

Combine all ingredients in a large bowl and mix on medium speed for 2 mins until well combined. Using a small scoop (about 1.5 tbsp) drop batter onto a baking sheet lined with parchment paper and freeze overnight or until completely frozen.

Frozen brownie batter nestled inside the unbaked cupake batter


Cupcakes:
1 (18.25 oz) box devil’s food cake mix
1 (3.9 oz) pkg Jello instant chocolate fudge pudding mix
1 C sour cream
1 C vegetable oil
4 eggs, beaten
1/2 C milk
2 C mini semi-sweet chocolate chips

Preheat oven to 325 degrees. Line a muffin tin with cupcake liners. Combine all ingredients except chocolate chips into a very large bowl and mix on medium speed for 2 mins until well combined. Stir in chocolate chips. Using a large scoop (about 3 tbsp) drop batter into the cupcake liners, filling about 2/3rds full. Remove brownie batter from freezer and press into the cupcake batter. Bake for 22-28 mins. Mine only needed to bake for the shorter amount of time. Allow to cool completely before frosting.


Frosting:
5 sticks butter, softened
8 oz powdered sugar
1.5 C unsweetened cocoa powder
a pinch of table salt
1.5 C light corn syrup
2 tsp vanilla extract
16 oz milk chocolate chips

Melt chocolate chips in the microwave, stirring well every 30 seconds. Allow to cool for 5-10 mins. Combine butter, sugar, cocoa and salt and mix until smooth. Add the corn syrup and vanilla and process until just combined, then add the melted chocolate and blend until smooth and creamy. Our frosting was pretty thin so we set it in the freezer for just a couple of minutes to thicken. Using a ziploc bag with the corner cut off or an icing bag add a generous swirl of frosting to each cupcake.

*Makes 36 cupcakes!

No-Bake Cookies

No-Bake Cookies

4 servings, 2 cookies each
Active Time: 10 minutes
Total Time: 10 minutes

Ingredients

* 8 whole-wheat graham cracker SQUARES, finely ground
* 1/4 cup raisins
* 1/4 cup smooth natural peanut butter
* 2 tablespoons plus 2 teaspoons honey
* 4 teaspoons unsweetened coconut


Combine ground whole-wheat graham crackers, raisins, peanut butter and honey in a small bowl. Pat into 8 cookies and press lightly in coconut. I'm adding dried apple and cherry bits to mine :)

Peanut Butter Cup Cookies

Peanut Butter Cup Cookies


* 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 peanut butter cups, unwrapped (great job for kids!)

Preheat oven to 375 degrees. Sift together the flour, salt, and baking soda; set aside. 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. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Don't wait or they won't work.

Inside Out Carrot Cake Cookies

Kinda like spoon cookies, but these are better cakey-y than cookie-y :)

1 1/8 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/3 cup plus 2 tablespoons packed light brown sugar
1/3 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 teaspoon vanilla
1 cup coarsely grated carrots (2 medium)
1 scant cup walnuts (3 ounces), chopped
1/2 cup raisins (2 1/2 ounces)
8 ounces cream cheese
1/4 cup honey

Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Butter 2 baking sheets.

Whisk together flour, cinnamon, baking soda, and salt in a bowl.

Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.

Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.

While cookies are baking, blend cream cheese and honey in a food processor until smooth.

Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies -

* 3 cups all-purpose flour
* 1 t salt
* 1 t baking soda
* 1 t baking powder
* 2 T cinnamon
* 1 t ginger
* 1/2 t nutmeg
* 1 cup granulated sugar
* 1 cup brown sugar, firmly packed
* 1 cup canola oil
* 3 cups chilled pumpkin puree
* 2 large eggs
* 1 t vanilla

Maple Cream Cheese Filling

* 3-5 cups powdered sugar
* 1/2 cup (2 sticks) unsalted butter, at room temperature
* 8 oz. cream cheese, at room temperature
* 3 T maple syrup
* 1 t vanilla extract
* I had a lot of extra frosting, so if you cut this in half or by a quarter it’s all good!

Directions:

1. Make whoopie pies. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, ginger and nutmeg. Set aside. In a large bowl, using an electric mixer, mix together both sugars and canola oil together. Add pumpkin puree and mix until combined. Add eggs and vanilla and mix until no streaks remain. Sprinkle the flour mixture over the pumpkin mixture and stir using a wooden spoon until mixed thoroughly.
2. Using a cookie scoop for smaller whoopie pies or an ice cream scoop with a release mechanism for bigger whoopie pies, drop the dough onto the prepared baking sheets (about 1-2 inches apart). Bake for 10-12 minutes, until the cookies look firmer and a toothpick inserted in the center comes out clean. Remove from the oven and let the cookies cool on the pan for 10 minutes. Transfer to a wire rack to cool completely. Repeat with remaining dough.
3. Make maple cream cheese filling. In a large bowl using a hand mixer on low, beat butter until smooth with no visible lumps. Add cream cheese and beat until combined. Add 3 cups powdered sugar, maple syrup and vanilla and beat until smooth. Being careful not to over mix. If the frosting doesn’t seem thick enough to spread on the cookies, add up to 2 more cups of powdered sugar 1/2 cup at a time until frosting has firmed up. (I found that it was still a tad bit runny seeming, but it stayed well on the cookies.) Refrigerate for at least 30 minutes so that the frosting can firm up enough for a nice, non-messy bite to be taken out of the whoopie pie.

Cinnamon Toasted Pumpkin Pie Tarts

Love the PickyPalate. That girl has the best ideas!!

Cinnamon Toasted Pumpkin Pie Tarts

1 Cup canned pumpkin
1/4 Cup granulated sugar
1/4 Cup heavy whipping cream
1 egg
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh grated nutmeg
4 sheets (2 boxes) of puff pastry, thawed -- or refrigerated biscuit dough
3 Tablespoons melted butter
3 Tablespoons granulated sugar
1 1/2 Tablespoons ground cinnamon

Melted chocolate for drizzling (optional)

1. Preheat oven to 350 degrees F. In a large bowl mix the pumpkin, sugar, heavy cream, egg, cinnamon and nutmeg until creamy and well combined.

2. Place puff pastry onto a lightly floured countertop and cut out 4 pumpkins per sheet of pastry. My girls want to do this on their own and haven't yet mastered puff. They're using refrigerated biscuit dough. Place pumpkin cut outs onto silpat or parchment lined baking sheets. Brush each pumpkin lightly with butter then sprinkle with sugar and cinnamon. Spoon about 2 Tablespoons of pumpkin pie filling around center of pumpkins leaving 1/4 inch border around edges.

3. Bake for 25-30 minutes or until puff pastry is golden brown on the edges and pumpkin pie is cooked through. Let cool for 10 minutes on baking sheet then transfer to cooling rack. Serve room temperature or chilled. Drizzle with melted chocolate if desired before serving.

16 pumpkin pie tarts

Cheesecake Cookies

Cheesecake Cookies

* 3/4 cup unsalted butter, softened
* 3 ounces cream cheese (I use 1/3 less fat)
* 2/3 cup sugar
* 1 tsp vanilla extract
* 2 cups All-Purpose Flour
* Toppings of choice: Chocolate Cookie Crumbs, Mini Chocolate Chips, Sprinkles, Cinnamon Sugar (the possibilities are endless)

Instructions

Preheat oven to 375 degrees.

In a large bowl, beat together butter, cream cheese, and sugar. Mix in vanilla extract. Stir in the flour until well combined.

Refrigerate (or freeze) dough for 10 to 15 minutes so that it is easier to handle.

In small bowls, place several topping options. We used chocolate cookie crumbs, cinnamon sugar, mini chocolate chips, and sprinkles.
Note:For another option you can place a chocolate chunk in the interior of the cookies before rolling. You'll have an extra surprise when biting into your cookie. I'm putting peanut butter chips in mine :)

Best chocolate chip cookies

Chocolate chip cookies
Makes 16 cookies

Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored.


* 1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
* 1/2 teaspoon baking soda
* 14 tablespoons unsalted butter (1 3/4 sticks)
* 1/2 cup granulated sugar (3 1/2 ounces)
* 3/4 cups packed dark brown sugar (5 1/4 ounces) (see note)
* 1 teaspoon table salt
* 2 teaspoons vanilla extract
* 1 large egg
* 1 large egg yolk
* 1 1/4 cups semisweet chocolate chips or chunks (see note)
* 3/4 cup chopped pecans or walnuts, toasted (optional)


1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.

4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)

5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Pecan Cookie Waffles w Honey Cinnamon Butter

Pecan Cookie Waffles with Honey-Cinnamon Butter

Waffles made with cookie dough---can you believe it??

Servings: 6
Total time: 35 minutes

Ingredients:
Honey-Cinnamon Butter
1/2 cup Butter, softened
3 tablespoons honey
1/2 teaspoon ground cinnamon

Waffles
3/4 cup Chopped Pecans
1 roll (16.5 oz) refrigerated sugar cookies
2 eggs
1 teaspoon vanilla
1/2 cup half-and-half



Directions:
In small bowl, beat butter, honey and cinnamon with electric mixer on medium-high speed 1 to 2 minutes or until light and creamy; set aside.
2. In 10-inch skillet, cook pecans over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown. Remove from skillet to plate to cool.
3. Heat oven to 200°F. Heat waffle maker. (Waffle makers without a nonstick coating may need to be brushed with vegetable oil or sprayed with Crisco® Original No-Stick Cooking Spray.)
4. In large bowl, break up cookie dough; add eggs and vanilla. Beat on medium speed about 2 minutes or until smooth. Slowly add half-and-half, beating until batter is smooth and thin. Stir in 1/2 cup of the pecans.
5. Pour 1/3 cup batter onto each waffle section. (Check manufacturer’s directions for recommended amount of batter.) Close lid of waffle maker. Cook about 3 minutes or until waffles are golden brown. Carefully remove waffles to heatproof plate; keep warm in oven. Repeat with remaining batter.
6. To serve, top each waffle with about 1 tablespoon honey-cinnamon butter and sprinkle with 1 teaspoon of the remaining pecans

Fruity Flax Cookies

Good Grains Fruit Cookies

Healthy, but yummy, flax seed cookies


Servings:approx. 4 dozen
Prep time:15 mins.
Cook time:15 mins./batch
Total time:30 mins.


Ingredients:
1&1/2 cups mixed, dried fruits ( apples, apricots, peaches, pears raisins, cherries, cranberries, blueberries)Of your choice.
1/3 c. ground flax seeds
1 cup milk
2-1/2 cups quick-cooking rolled oats
1 1/2 c. whole wheat flour
2 teasp.baking powder
1 1/2 teasp. ground cinnamon, or ginger
1/2 teasp. salt
1 cup butter, softened
1 1/4 cup brown sugar, packed
1 egg



Directions:
1. Position oven racks in top and bottom thirds of oven and preheat to 375 degrees.Lightly butter 2 large baking sheets or line with parchment paper.

2. Chop dried fruit if using large pieces; stir fruit and flax seeds into milk and set aside.
In bowl, combine oats,flour, baking powder,cinnamon & salt. In large bowl, using an electric mixer,beat butter and sugar until light and fluffy. Beat in egg until creamy.
Using wooden spoon, stir in oat mixture alternately with milk mixture, making three additions of dry ingredients and two of milk.

3. Drop heaping tablespoons of batter onto prepared baking sheets, at least 2 inches apart, and slightly flatten.
Bake for about 15 mins.,rotating pans halfway, or until golden along the edges, yet soft in the center.
Let cool for 3 mins; transfer cookies to rack and cool.
***Let baking sheets cool and repeat with remaining batter.
**Baked cookies can be layered between waxed or parchemnt paper in airtight container and stored at room temperature for up to 3 days, or frozen for up to 2 months.

No Bake Chocolate Cookies

Chocolate Cookies

1 stick oleo, 2 cups sugar, 1/2 cup milk, 1/4 cup cocoa

Place in pan, boil for 1 minute. Remove from heat.

Add 1 tsp vanilla and 1/2 cup peanut butter. Mix until peanut butter dissolves. Add 3 cups oatmeal. Spoon onto wax paper and let cool.

Keep in mind this is a method recipe. Nutella, coconut, granola, chow mein noodles, craisins, etc can all be added.

Chocolate Pillows - best vegan cookie ever

Found these over at the ppk...

Peanut Butter Chocolate Pillows
makes 2 dozen cookies

Chocolate dough:

1/2 cup canola oil

1 cup sugar

1/4 cup pure maple syrup

3 tablespoons non-dairy milk

1/2 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/3 cup unsweetened dutch processed cocoa powder

2 tablespoons black unsweetened cocoa or more dutch processed unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Filling:

3/4 cup natural salted peanut butter, crunchy or creamy style

2/3 cup confectioner’s sugar

2 to 3 tablespoons soy creamer or non-dairy milk

1/4 teaspoon vanilla extract

In a large mixing bowl combine oil, sugar, maple syrup, non-dairy milk and vanilla extract and mix until smooth. Sift in flour, cocoa powder, black cocoa if using, baking soda and salt. Mix to form a moist dough.

Make the filling. In another mixing bowl beat together peanut butter, confectioner’s sugar, 2 tablespoons of soy creamer and vanilla extract to form a moist but firm dough. If peanut butter dough is too dry (as different natural peanut butters have different moisture content), stir in remaining tablespoon of non-dairy milk. If dough is too wet knead in a little extra powdered sugar.

Preheat oven to 350°F. Line baking sheet with parchment paper.

Shape the cookies. Create the centers of the cookies by rolling the peanut butter dough into 24 balls. Scoop a generous tablespoon of chocolate dough, flatten into a disc and place a peanut butter ball in the center. Fold the sides of the chocolate dough up and around the peanut butter center and roll the chocolate ball into an smooth ball between your palms. Place on a sheet of waxed paper and repeat with remaining doughs. If desired gently flatten cookies a little, but this is not necessary.

Place dough balls on lined baking sheets about 2 inches apart and bake for 10 minutes. Remove sheet from oven and let cookies for 5 minutes before moving to a wire rack to complete cooling. Store cookies in tightly covered container. If desired warm cookies in a microwave for 10 to 12 seconds before serving.

Healthy cookies

One zillion kudos and credits to 101Cookbooks. Don't you just love her stuff??


3 large, ripe bananas, well mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/4 cup coconut oil, barely warm - so it isn't solid (or alternately, olive oil)
2 cups rolled oats
2/3 cup almond meal
1/3 cup coconut, finely shredded & unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 - 7 ounces chocolate chips or dark chocolate bar chopped

Preheat oven to 350 degrees, racks in the top third.

In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips.The dough is a bit looser than a standard cookie dough, don't worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet. Bake for 12 - 14 minutes. I baked these as long as possible without burning the bottoms and they were perfect - just shy of 15 minutes seems to be about right in my oven.

Makes about 3 dozen bite-sized cookies.

$13,000 for cookies?? SOLD.

What an amazing legacy...



LEMON COOKIES


• 1 pkg. lemon cake mix
• 2 c. (small carton) frozen whipped topping
• 1 egg or 2 egg whites
• Lemon juice


1. Mix all of the ingredients together.
2. Form the dough into balls and roll in powdered sugar.
3. Place on lightly greased cookie sheet.
4. Bake at 350 degrees for 10 minutes or until lightly browned.
Be careful not to overbake.


TIPS
You can refrigerate the dough to make it easier to form into balls and roll in powdered sugar. Word is that this easy recipe works with any flavor cake mix. What if we tried a chocolate base and mint extract?

Who needs Girl Scouts....

Viola!

Oatmeal Peanut Butter Cookies


Things You'll Need:

* 3/4 cup all-purpose flour
* 1/2 teaspoon baking soda
* 1/4 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 cup butter, softened
* 1/2 cup peanut butter
* 1/2 cup white sugar
* 1/2 cup packed light brown sugar
* 1 egg
* 1 teaspoon vanilla extract
* 1 cup quick cooking oats
* 3 tablespoons butter, softened
* 1 cup confectioners' sugar
* 1/2 cup smooth peanut butter
* 2 1/2 tablespoons heavy whipping cream

1. Get a large bowl and combine the cream, 1/2 cup butter, 1/2 cup peanut butter, both the white and brown sugars and the vanilla. Add the egg and beat the mixture well.

2. Get out another big bowl and mix together the flour, baking powder, baking soda, and the salt. You will then pour these dry ingredients into the creamed mixture in the first bowl. Stir until both mixtures are well combined. Once it's mixed, add the oatmeal and stir until the oatmeal is evenly distributed throughout the mixture.

3. With a teaspoon, drop the cookie batter onto a greased baking sheet, then press each of the mounds down with a fork, forming approximately 1/4 inch thick cookies. Put the cookies into a 350 degrees F (175 degrees C) oven for 10 minutes, or until cookies the are a light brown color.

4. While the cookies are baking, you need to make the filling: Cream 3 tablespoons of butter with confectioners sugar, 1/2 cup smooth peanut butter, and cream. Sit the filling aside until the cookies have finished baking and are completely cooled. Then, spread the filling on half of the cookies, then place another cookie on top to form sandwiches.

Or we could always just do the old stand by go-to.....



Ingredients

* 3/4 cup butter, soft
* 1 cup granulated sugar
* 1 egg
* 1/2 cup ripe banana, mashed (2-3 bananas)
* 1 1/2 cups flour
* 1/2 teaspoon baking soda
* 1 teaspoon salt
* 1/4 teaspoon nutmeg, ground
* 1 3/4 cups oatmeal
* 2 cups of peanut butter chips

Preheat the oven to 400°.
In a large bowl, whisk together the flour,
baking soda, salt and nutmeg. Set aside.

Mix together the butter and egg until creamy.
Slowly add sugar; mix well. Add bananas; mix well.

Add flour mixture to the banana mixture. Mix until
just combined.

Add oatmeal and peanut butter chips.

Using small ice cream scoop, drop cookies onto baking
sheet space cookies 2 inches apart.
Bake 13-15 minutes.

Cool 2 minute than transfer to rack and cool completely.
Store in air tight container to keep fresh.

Chocolate Cravings...

Since I don't know any Girl Scouts to buy Thin Mints from, I might just have to try to make my own....hmmm.



Chocolate Mint Wafers

SERVINGS: 18-24

METHOD: Microwave

TIME: Prep: 20 min. + standing
Ingredients:

* 4 ounces dark chocolate candy coating
* 1/8 to 1/4 teaspoon peppermint extract
* 18 to 24 vanilla wafers -- I hear you can do this w Ritz, too

Directions:
Place candy coating and extract in a microwave-safe bowl. Microwave, uncovered, on high for 30-60 seconds or until smooth, stirring every 15 seconds.
Dip vanilla wafers in coating; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container. Yield: about 1-1/2 dozen.