Ok so this cookie recipe is excellent, my daughter loves to make this recipe. It is really good. She won first prize at our local fair with this recipe. In the picture you see below she used a chocolate pudding mix instead of vanilla you can really use any kind. You can also use a butterscotch pudding with butterscotch chipits.
Award Winning Soft Chocolate Chip Cookies
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
1 (3.4 ounce) package instant vanilla pudding Mix
2 eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)
directions
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
- In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto parchment paper lined cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Easy Chocolate Cake Mix Cookies
1 Duncan Heinz Cake Mix (Devil's Food Works Great)
1/2 cup vegetable oil
2 Eggs
Mix oil and eggs together in mixing bowl, then add cake mix. Mix for one minute. You then pick up small amounts of dough roll into a ball and squish with your fingers flat on the baking sheet. I use parchment paper so they don't stick. On top place 3 chocolate chips on each cookie.
Bake 350 for 8 - 10 minutes.
Butter Pecan Cake Mix Cookies
1 package butter pecan cake mix (18.25 - ounce)
1/3 cup butter, melted
2 large eggs
Butterscotch baking chips
- Position an oven rack in the middle of the oven and preheat oven to 350F degrees. Line cookie sheets with parchment paper or nonstick foil or lightly spray with nonstick cooking spray.
- In a large mixing bowl combine half the cake mix, butter and eggs with an electric mixer on medium high speed, until smooth.
- Stir in the remaining dry butter pecan cake mix, with a wooden spoon just until combined and moistened.
- Drop by teaspoonfuls onto prepared cookie sheets, about 2 inches apart
- Place a couple of baking chips on top of each cookie.
- Bake for 9 to 11 minutes or until the center is just barely set when lightly touched with your fingertip and the edges are firm.
- Remove from the oven and allow cookies to cool on the cookie sheets for a minute or two.
- Transfer the cookies to wire racks with a metal spatula and allow them to cool completely before storing.
Easy Chocolate Peanut Butter Brownie Cookies
Description:
Easy Chocolate Peanut Butter Brownie Cookies are a perfect marriage
of rich chocolate and creamy peanut butter, easy to make and fun to share.
Cookies
1 box Duncan Hines® Chewy Fudge Premium Brownie Mix or Duncan Hines® Milk Chocolate Premium Brownie Mix
1/4 cup butter
4 oz of softened cream cheese
1 egg
Peanut Butter Filling:
1 cup powdered sugar
1 cup peanut butter
Frosting:
Duncan Hines Creamy Home-Style Milk Chocolate Frosting or Classic Chocolate Frosting
Baking Instructions
Heat oven to 350°F. In medium bowl, beat brownie mix, softened butter,softened cream cheese and egg. Mix either by hand or by using a mixer.
Roll 1 tablespoon of dough into balls and place on lightly greased or parchment lined cookie sheets about 2 inches apart. Should make 2 1/2 dozen cookies.
In a small bowl, mix powdered sugar and peanut butter together and roll into small balls using about 1 teaspoon. Press peanut butter balls into surface of uncooked brownie cookies and slightly flatten cookie. Bake for 12 minutes or until edges are set. Cookies may appear slightly under cooked, but do not overbake. Cool on cookie sheets for about 3 mins and transfer to wire rack.
If Desired: Place 6 tablespoons of frosting into a microwave safe container and melt (30 seconds), drizzle melted chocolate over top of cookie. Cool.
For easy clean up, place wax paper or parchment paper under wire rack -- then drizzle the frosting on cookies.
Really Easy Welsh Cakes
2 cups flour
3 tsp baking powder
1/2 cup shortening
1/2 cup white sugar
1 cup raisins or currants or chocolate chips
2 eggs mixed with a small amount of milk
3 tsp baking powder
1/2 cup shortening
1/2 cup white sugar
1 cup raisins or currants or chocolate chips
2 eggs mixed with a small amount of milk
2 tsp vanilla
Chocolate Shortbread
1 cup butter
1 egg yolk
1/2 cup icing sugar
1/4 cup cocoa
2 - 2 1/2 cups flour
2 tbsp milk
2 tbsp milk
Now I only use 2 cups of flour and use the extra 1/2 cup to help me roll them out. Mix all ingredients together until it is to stiff to work with a wooden spoon.
Combine all ingredients (you will need to get your hands in there) until well mixed and it forms a dough. Spread the dough out, and flatten as much as possible – use a rolling pin to make it nice and flat if needed, but you may have to flour it a little so it doesn’t stick to the dough. With your hands form the flattened dough so that it is somewhat square in shape. Prick the dough all over with a fork. Cut with a pizza cutter and place on an ungreased cookie sheet. You can make these with cookie cutters, but that would not be easy would it. Another thing you can do is top each cookie with a chocolate chip, my kids like them that way. Bake in preheated 325 degrees F oven for about 20 minutes.
Mom's Double Chocolate Cookies
Ingredients
12 oz chocolate chips
3/4 cup margarine
1 cup white sugar
2 eggs
2 cups flour
1 tsp baking soda
1 tsp salt
1 cup chocolate chips
Melt 12 oz chocolate chips in a glass microwave-safe bowl and let cool. Cream together 3/4 cup margarine and 1 cup white sugar. Add 2 eggs and melted chocolate. Beat well.
Gradually add 2 cups flour, 1 tsp baking soda, 1 tsp salt.
After that has mixed well stir in 1 cup chocolate chips. Drop by small spoonfuls onto parchment paper covered baking sheets and flatten with fork. Bake at 350 degrees F for 6-8 minutes.
Refrigerator Cookies
Ingredients
1 1/2 cups white sugar
1 cup butter (I use margarine, when I do I use a little less)
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Directions
- In a medium bowl cream together the sugar and butter until smooth. Stir in the egg and vanilla. Combine the flour, baking powder and salt, gradually stir into the creamed mixture until all flour is absorbed. Shape dough into rolls about 1 1/2 inches in diameter. Wrap in waxed paper; refrigerate until firm, at least 4 hours or up to 1 week.
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Unwrap chilled rolls and cut into 1/4 inch thick slices. Place cookies 1 inch apart onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until cookies are lightly browned. Remove from baking sheets immediately to cool on wire racks.
Pumpkin and Oatmeal Cookies
These are the best kind of cookie, they make tons, easy to freeze, and the one thing most people don't know is that, squash (any kind) can be substituted for pumpkin. So I not only make these in the fall, but they are great anytime of the year. Extra frozen squash in the freezer, poof you have pumpkin cookies. Don't tell them and then will never know. I found this recipe on all recipes.com it is now a keeper at our house
2 cups all-purpose flour
1 cup quick-cooking oat
1 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
1 cup butter, softened
1 cup brown sugar
1 cup white sugar
2 large eggs
1 tsp vanilla extract
1 cup pumpkin puree (canned) or squash
2 cups raisins
Preheat oven to 350°F Combine the flour, oats, baking soda, cinnamon and salt; set aside. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla then stir in the pumpkin puree. Gradually stir in the dry ingredients until well blended. Mix in raisins. Drop by rounded spoonfuls onto un-greased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
