Rice Crispy Peanut Butter Balls

 1 cup corn syrup

1 cup powdered sugar

1 cup peanut butter (I like chunky the best)

1 tsp vanilla

4 cups Rice Krispies cereal

 

Directions:

Stir together corn syrup and sugar in a large saucepan. Bring to a boil, stirring constantly. Remove from heat and add peanut butter and vanilla. Stir till smooth. Stir in cereal. Using a small ice cream scoop drop on silicone mats or waxed paper. Cool and store in an airtight container or a large Ziplock bag.

Chocolate ~ Chocolate Chip Cookies- YUMMY

2 ¼ cups flour

1 teaspoon salt

1 teaspoon baking soda

2 sticks butter, softened

1 cup granulated sugar

1 cup packed brown sugar

2 large eggs, beaten

1 tablespoon vanilla

1/2 cup unsweetened cocoa

2 – 3 cups chocolate chips

1 cup chopped walnuts or pecans

 

 

Directions:

Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In another large bowl stir together butter, both sugars, eggs, vanilla, and cocoa. Gradually stir the flour mixture into the butter mixture and mix until combined. Stir chocolate chips and walnuts, if using, and stir to distribute evenly.

For cookies: Drop dough by tablespoonfuls onto greased baking sheets and bake for about 10 minutes. Cool on a baking rack.

For bars: Pat dough into a greased 9-inch square baking pan and bake for 20 to 25 minutes. Cut into squares when cooled.

Oatmeal Peanut Butter Cookies

 1 1/2 cups sugar

1/2 cup butter or 1 stick or 8 tablespoons

1/2 cup evaporated milk (can use regular milk)

1 teaspoon vanilla extract

3/4 cup peanut butter (creamy or crunchy)

2 1/4 cups quick-cooking oats, uncooked

 

Combine sugar, butter and milk in a pan on top of the stove. Bring to a hard boil and boil for 1 minute, stirring to make sure ingredients do not stick. Remove from heat and stir in vanilla extract and peanut butter until mixture is melted and smooth. Fold in oats and drop by spoonful onto wax paper. Let cool. This recipe makes about 24 cookies depending on the size you make them. 

Molasses Spice Cookies

 12 tablespoons butter, softened

1/3 cup sugar

1/3 cup brown sugar

1 large egg yolk

1 teaspoon vanilla

½ cup molasses

2 ¼ flour

1 teaspoon baking soda

1 ½ teaspoons cinnamon

1 ½ teaspoons ginger

½ cloves

Dash cardamon

¼ teaspoon allspice

¼ teaspoon black pepper

¼ teaspoon salt

 

¼ cup sugar & ¼ cup turbinado sugar for rolling the cookies in before baking.

 

Preheat oven to 375 degrees and line baking sheets with parchment paper. Whisk together all dry ingredients.  In a large bowl beat together the butter and sugars until very fluffy.  Now beat in the vanilla and egg yolk for about 20 seconds. On very low speed add the molasses and beat for another 20 seconds or so.  Now on low speed or by hand mix in the dry ingredients.  Chill dough for 20 minutes, then roll the dough into balls and roll them into the sugar mixture.  Place on baking sheet 2 inches apart and bake for about 11 minutes. Do not overbake.  Cool cookies on the pan for 5 minutes and then transfer the cookies to a wire rack. Store in an airtight container.

T's Spiced Slice and Bake Cookies

 

2 sticks of butter (1 cup), softened
1 ½ cups brown sugar
1 large egg
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking powder
1 heavy teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Preheat the oven to 350 degrees.

In a separate bowl, combine the flour, baking powder, cinnamon, allspice, salt, cloves, and nutmeg. 

Put butter and brown sugar in the food processor and process until well mixed.  Add the egg and mix well. While the machine is running add the vanilla.  Remove the top and add in dry ingredients, pulsing just until mixed and the dough starts to form into a ball.  

Scoop dough out onto a sheet of plastic wrap and form dough into a log. Chill dough for at least 1 hour.  Slice dough into 1/4" slices, place cookies 2" apart, and bake on a parchment-lined baking sheet.  Bake cookies for 10-12 minutes or until light brown around the edges. Cool on a metal rack.

T's Peanut Butter Cookies (Recipe created Roswell, GA)

 2 1/2 cup flour

1 1/2 baking soda

1 teaspoon baking powder

1/2 teaspoon salt 

1 cup butter, softened

1 cup peanut butter 

1 cup sugar

1 cup brown sugar

2 eggs

1 1/2 teaspoon vanilla

Preheat oven to 375 degrees. 

Mix all dry ingredients in a small bowl. In your mixing bowl beat together the butter and peanut butter until creamy. Add sugar, eggs, and vanilla and beat until combined. On low speed, add the dry ingredients just until blended. Chill the cookie dough. I use a 1" cookie/ice cream scoop to make cookie dough balls, I roll them in sugar and place them 3" apart on a silpat or parchment-lined cookie sheet. Then take a small glass and flatten out the cookies. After pressing the first cookie dip, the glasses bottom in sugar as you go so the glass doesn't stick to the cookie. Bake for 10 - 12 minutes. If you like them crispy lean towards the 12 minutes baking time!

White Chocolate Candy Cane Cookies ~ Christmas 2023

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  2 ½ cups all-purpose flour

  1 cup unsalted butter, room temperature

  1 bag white chocolate chips

  ½ cup crushed candy canes

  ¼ teaspoon salt

  ½ teaspoon baking soda

  1/8 teaspoon baking powder

  2 eggs room temperature

  1/2 cup sugar

  1 teaspoon vanilla extract

  1/4 teaspoon peppermint extract

   

  ¼ cup crushed candy canes & ¼ cup sugar for topping

   

  Whisk together the flour, baking soda, baking powder and salt. Beat the butter and sugar until light and fluffy. While the mixer is running add the eggs, then the vanilla, and peppermint extract. Slowly add the flour mixture and scrape the bowl down. Add the white chocolate chips and crushed candy canes and mix just until incorporated.

  Place the cookie dough on a parchment or silicone mat lined cookie sheet. Scoop out a walnut sized piece of dough, top it with a mixture and dip each ball of cookie dough into a bowl filled with candy cane, and sugar mixture.  Chill on baking sheet for 5-10 minutes in the refrigerator before baking. Bake at 350 degrees for about 9-12 minutes. Allow to cool on cookie sheet.

Butterscotch Toffee Cookies- Christmas Cookie 2023

 

2½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup butter, softened 

1 cup packed brown sugar
½ cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
1 package of butterscotch baking chips
1 1/2 cups chopped pecans

1bag plain English Toffee bits 

Sift together the flour, baking powder, baking soda, and salt. Set it aside. Cream together the softened butter, brown sugar, granulated sugar, and vanilla extract until fluffy and light beige in color. About 2- 3 minutes. Add the eggs one at a time beating well after each addition. Gradually add the dry ingredients to the creamed mixture, scraping the sides of the bowl periodically. Then by hand, mix in the butterscotch chips, pecans, and bits-o-brickle until evenly distributed in the dough. Cover and chill for at least 1 hour or overnight. Bake in a 350-degree oven on cookie sheets lined with parchment paper or a silicone mat. Bake in batches for 12-15 minutes or until lightly golden; keeping the dough chilled between sets. Cool in the pan for 5 minutes then remove to a cooling rack to cool completely.

Grandmother Gorman’s Butterscotch Refrigerator Cookies

½ cup butter, soft

2 cups brown sugar

2 eggs, beaten

½ teaspoon vanilla

3 ½ cups sifted flour

¼ teaspoon salt

½ teaspoon baking soda

½ teaspoon cream of tartar

 

Beat butter, brown sugar, eggs, and vanilla until very light and fluffy! Sift all dry ingredients together and gradually mix into the butter mixture.   Turn dough out onto wax paper. Roll into a log and chill.  Slice cookies into thin slices and bake on an ungreased cookie sheet in a 375-degree oven for about 9 minutes. Remove at once to cool. Store in an airtight container.

 

Lemon Curd Coconut Bars

 1 1/2 cups coconut

1 cup flour

1/2 cup sugar

1 stick butter, cold, cut into cubes

Preheat the oven to 350 degrees. Butter an 8" square glass baking dish and set it aside.  In a bowl mix coconut, flour, and sugar together.  Then add cold butter cubes and using a pastry blender cut into the mixture until it resembles coarse corn meal.  Press mixture into the bottom of your prepared baking dish. Bake crust for 15 minutes.

3 eggs, room temperature

1 cup sugar

1/3 cup fresh squeezed lemon juice

1 heaping tablespoon of lemon zest

1 tablespoon flour

1/8 teaspoon salt

While the crust is baking in a bowl beat eggs until they lighten up, add all other ingredients, and beat well.  Pour into the baking dish when the crust is done and bake the bars for 25 minutes.  When they have cooled a little sift powder sugar over the top.  Cut into squares and enjoy!

Butterscotch Cookies

 

 

12 tablespoons unsalted butter, cut into tablespoon-sized slices

1 3/4 cups dark brown sugar

1/2 teaspoon salt

1 egg

1 egg yolk

1 tablespoon vanilla extract

2 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

 

Sugar Dredging Mixture

1/4 cup dark brown sugar

2 tablespoons sugar

Fleur de sel, Maldon, sea salt, or Kosher salt for sprinkling*

*Do Do not use fine-grain table salt or the flavor will be way off and unpleasant.

 

Directions

 Preheat oven to 375°F and line baking sheets with parchment paper.   Sift together the flour, baking soda, and baking powder and set aside. Mix together the sugar dredging mixture in another bowl and set aside.

 

 Place 10 tablespoons of butter into a cast iron or thick-bottomed skillet over medium heat. The butter will foam a bit before subsiding. Once the butter takes on a tan color and begins to smell nutty take it off of the heat. Add the other two tablespoons of butter and mix it in until it melts.

 

 Pour the brown butter into a mixing bowl fitted with a paddle attachment. Add the brown sugar and salt and mix. Add the egg, egg yolk, and vanilla extract and mix together, scraping down the sides and bottom of the bowl at least once. Add the flour mixture in three increments being sure to scrape down the sides and bottom once or twice. Mix just until the flour is incorporated. The dough will be very thick.

 

 Take walnut-sized pieces of dough (you can make them a bit bigger, just make sure the pieces of dough are all the same size) and gently roll them into ball shapes. Dredge them in the sugar dredging mixture until well-coated. Place on the baking sheet and sprinkle with a little bit of the sprinkling salt; be careful with the salt as very little goes a long way.

 

 Bake for 10-12 minutes or until the edges have browned a bit. Be careful not to over-bake. Allow cooling on the sheet for one minute before transferring to a wire rack to cool completely.  Makes 4 dozen.

Joan’s Pecan Balls

2 cups minced pecans

4 tablespoons sugar

1 cup butter

2 cups flour

2 teaspoons vanilla

 

1 box powdered sugar

 

Cream together- butter, sugar, and vanilla until light and fluffy.  Stir in flour and nuts.  Roll into walnut size balls and bake in a 300-degree oven for 30 – 45 minutes.  Roll hot cookies into powdered sugar twice and let cool.  

T’s Chocolate Yummy Chip Cookies

2 1/4cups White Lily all-purpose flour, plus 2 tablespoons

1 teaspoon baking soda

1 teaspoon salt

1 cup unsalted butter softened

¾ cup granulated sugar

¾ cup packed brown sugar

1 egg

1 tablespoon vanilla

3 cups semisweet chocolate chips

1cup coarsely chopped pecans or walnuts

 

Directions:

Heat oven to 375 degrees. In a small bowl, mix flour, baking soda, and salt; set aside.

In a stand mixer, on medium-high speed beat softened butter and sugars, until light & fluffy, scraping side of bowl occasionally for about 2 minutes. Next, beat in egg and vanilla on medium speed until smooth about 1 minute more. At low speed stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.

Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.

Bake 10 minutes or until light brown (centers will be soft). Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in an airtight container.

 

My Favorite Coconut Macaroons or Macaroon Kisses

Yield: 20 to 24 cookies
Ingredients

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 ½ teaspoon pure vanilla extract

½ teaspoon almond extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

Directions

Pre-heat the oven to 325 degrees. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop or 2 teaspoons. Bake for 15-25 minutes, until golden brown.  Remove from baking sheet immediately!  Cool and serve.

* For Macaroon Kisses- press solid milk chocolate candy “Kiss” piece into the center of each macaroon immediately after baking.

*Or drizzle macaroons with dark or semi-sweet chocolate.

Crunch Bars

 

Ingredients:

3 cups crispy rice cereal

1 1/2 cups chocolate chips

1 cup peanut butter can substitute any nut or seed butter

1/2 cup maple syrup

1/4 cup coconut oil can sub for grass-fed butter

 

Line an 8 x 8-inch baking dish or deep baking tray of choice with parchment paper and set aside.

Add crispy rice cereal into a large mixing bowl and set aside. In a microwave-safe bowl or stovetop, combine all your other ingredients and heat until melted. Remove from microwave/off stove and whisk until completely incorporated.

Pour the chocolate/peanut butter mixture over the crispy rice cereal and mix until combined. Pour into the lined baking dish and refrigerate until firm (at least an hour).

Remove and cut into bars.

TO STORE: Crunch bars can be stored at room temperature, in a sealable container. They will keep fresh for up to 2 weeks.

TO FREEZE: Wrap individual bars in parchment paper and place them in ziplock bags. They will freeze well for up to 6 months. 

Peanut Butter Oatmeal Chocolate Chips Cookies

 

1 and 1/2 cups (180g) all-purpose flour (spoon & leveled)

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks; 235g) unsalted butter, softened to room temperature

1 cup (200g) granulated sugar

1/2 cup (100g) packed light or dark brown sugar

2 large eggs, at room temperature

1 cup (260g) creamy peanut butter

2 teaspoons pure vanilla extract

2 cups (180g) old-fashioned whole rolled oats

2 and 1/2 cups (450g) semi-sweet chocolate chips, plus more for topping if desired

 

Directions:

Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.

In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and brown sugar and beat on medium-high speed until creamed about 2 minutes. Add the eggs, peanut butter, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the oats. Once combined, beat in the chocolate chips. The dough will be thick and sticky. Cover and chill the dough for at least 20 minutes in the refrigerator (and up to 4 days). If chilling for longer than 1 hour, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard. Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats. Set aside.

Scoop balls of dough, 2 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft.

Remove from the oven and allow to cool on a baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops– this is only for looks! Cookies stay fresh and covered at room temperature for up to 1 week.

Lemon Coconut Sugar Cookies

 1 cup cold butter

1 ½ cups granulated sugar

1 egg

1 teaspoon vanilla

finely grated zest from two medium-sized lemons

1 tablespoon fresh lemon juice

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

3 cups flour

1 cup sweetened shredded coconut

 

1/2 cup coarse sugar, Turbinado or raw sugar for rolling

 

Directions:

Preheat oven to 350˚F. Line two sheet pans with parchment paper for easy cleanup. Pour ½ cups Demerara or Turbinado sugar in a shallow bowl. You can use regular granulated sugar if you cannot find Demerara or Turbinado.

 

Place butter in a microwave-safe medium-large bowl and microwave on high power until partially melted, about 45 seconds. Remove from microwave and add the 1 ½ cups sugar. Stir until well blended then add egg, lemon zest, lemon juice, and vanilla. Stir again until the egg is completely incorporated.

Sprinkle baking soda, baking powder, and salt onto wet ingredients and give the batter a stir and then add in the flour, and coconut to the mixture and stir just until all the flour is incorporated. Be sure to check the bottom of the bowl to make sure all flour is mixed in. Scoop up the dough (I use a small cookie scoop) making 2 tablespoon balls and roll them in the Turbinado sugar. Place sugared balls on the prepared baking sheet, spacing approximately 2 inches apart. Bake for 13-15 minutes or until just barely golden at the edges. Do not overbake if you like chewy cookies. Bake a little longer if you want crispy cookies.  Allow cooling on the pan for 2-3 minutes then transfer to a wire rack to cool completely. Store in an airtight container.

Butterscotch Refrigerator Cookies (Ann Stewart)

Ingredients:

½ cup butter, softened

2 cups dark brown sugar

2 eggs, beaten

3 ½ cups flour

¼ teaspoon salt

½ teaspoon salt

½ teaspoon baking soda

½ teaspoon cream of tartar

½ teaspoon vanilla

Directions:

Cream butter, sugar, eggs and vanilla until very light and fluffy.  Sift together all dry ingredients and gradually mix into butter mixture.  This dough is stiff!  Divide dough between 2 pieces waxed paper or plastic wrap and form dough into 2 logs and wrap tightly.  Chill for at least on hour. Heat oven to 375 degrees.  Take out one roll at a time and slice very thin. Place cookies on an ungreased baking sheet.  Bake cookies for about 9 minutes.  Remove cookies at once to cool and then store cookies in an air tight container.

White Chocolate Blondies

 Ingredients

1 cup butter

4 eggs

2 cups white sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon salt

1 Ghirardelli White Chocolate Bar, broken into pieces

1 cup white chocolate chips

INSTRUCTIONS

Melt butter and the pieces of the white chocolate bar in a microwave, checking every 15 seconds. Let cool.

Beat eggs, sugar and vanilla extract in a medium bowl. Mix in the cooled butter and chocolate mixture along with the flour and salt. Stir until combined. Pour the batter into a 9x13 greased baking pan; sprinkle with the remaining 1 cup white chocolate chips.  Or you can mix the chips into the batter!

Bake at 350 for 30-35 minutes, until a toothpick comes out clean. Allow to cool in pan for at least 10 minutes before cutting.

My Best Butter Cookies

Ingredients

8 ounces unsalted butter

3⁄4 cup granulated sugar

1⁄4 teaspoon salt

1 1⁄2 teaspoons pure vanilla extract

1 large egg yolk

2 cups all-purpose flour

Directions

Beat the butter, sugar, salt and vanilla together until smooth and creamy.

Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once.

Add the flour and mix just until incorporated. Scrape onto a lightly floured board and knead a few times, just until the dough smooths out. Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze. Before baking, preheat the oven to 325°F.

Line your baking sheets with parchment. Slice the dough into slices about 1/8 thick and place them on the sheets about an inch apart (they won't be spreading very much, but they need air room around each cookie) and sprinkle tops with coarse or regular sugar. Bake until JUST beginning to turn golden around the edges, about 16-18 minutes.

Makes about 48 cookies