White Chocolate Snickerdoodle Pudding Cookies

I am not a big fan of homemade cookies for whatever reason.  So, when I make cookies, I usually never have any.  When I made these, I had to try one and then I wanted to eat the whole batch!!  These are the BEST cookies ever!!!

Ingredients

• 1 cup unsalted butter, at room temperature
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 3.4 oz. package white chocolate instant pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups white chocolate chips
• 1 tsp. cinnamon
• 1/3 c. cinnamon sugar for rolling

Instructions

1. Preheat oven to 350º. Prepare baking sheets lined with parchment paper.
2. In a stand mixer, cream together the butter and sugars.
3. Add eggs first, and mix in, then add remaining ingredients (reserving the cinnamon sugar). Mix well.
4. Scoop out with a cookie scooper (about 3 tbsp. worth) and roll the dough ball in the cinnamon sugar, coating completely.
5. Place on baking sheet about 2 inches apart.
6. Bake for approximately 10 minutes, until slightly golden and just set in the middle. Let cool on baking sheet.

Recipe from Something Swanky

Pizzookies

Any Chocolate chip cookie dough  (I made Original Nestle Toll House Chocolate Chip Cookies, found here)


Vanilla ice cream

Chocolate sauce

Caramel Sauce

Ramekins dishes

 
Preheat oven to 350. Fill ramekins about 1/2 full of cookie dough.


Bake in preheated oven for about 12-14 minutes or until golden around the edges but still soft in the middle.


Remove from oven and allow to cool about 5 minutes. Top with a scoop of vanilla ice cream and drizzle with caramel and chocolate sauces.

Recipe from Our Best Bites

Sparkling Candy Corn Cookies

Ingredients:

1 cup butter, softened
1 cup sugar
1 egg2 tablespoons orange juice
2 teaspoons freshly grated orange zest
1/8 teaspoon salt
3 cups all-purpose flour
1/2 teaspoon baking soda
Orange paste or gel food color
Yellow paste or gel food color

1/2 cup sugar

Directions:

Line bottom and sides of 9x5-inch loaf pan with waxed paper or plastic food wrap. Set aside.

Combine butter and 1 cup sugar in large bowl; beat at medium speed until creamy. Add egg, orange juice, orange zest and salt. Continue beating until well mixed. Reduce speed to low; add flour and baking soda. Beat until well mixed.

Divide dough into thirds. Press one-third of white dough evenly onto bottom of prepared pan. Place another one-third of dough back into same bowl. Add small amount of orange food color; mix until color is well blended. Press orange dough evenly over white dough in pan. Place remaining one-third of dough into another medium bowl. Add small amount of yellow food color; mix until color is well blended. Press yellow dough evenly over orange dough in pan. Cover with plastic food wrap; refrigerate until firm (at least 2 hours or overnight).

Place 1/2 cup sugar in large bowl; set aside.

Heat oven to 375°F. Invert loaf pan to remove dough. Peel off waxed paper. Place layered dough onto cutting surface. Cut loaf crosswise into 1/4-inch slices using sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges. Place 1-inch apart onto ungreased cookie sheets. Bake for 7 to 10 minutes or until edges are firm and bottoms are very lightly browned. Cool 1 minute; remove from cookie sheets. Immediately place warm cookies in bowl with sugar; roll in sugar to coat. Place cookies onto cooling rack. Cool completely.

Store in loosely covered container.

Recipe from Munchkin Munchies

Confetti Cookies

Ingredients:
2 1⁄2 cups unbleached all-purpose flour
1 teaspoon baking powder
1⁄2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup crushed up m&m candies

Instructions:
1. Preheat the oven to 375 degrees.

2. Combine the flour, baking powder, and salt in a medium mixing bowl and set aside.

3. Combine the butter and sugar in a large mixing bowl with an electric mixer on medium-high speed until fluffy, 2 to 3 minutes. Add the eggs and vanilla and beat until smooth. Stir in the flour mixture until just combined.

4. Stir in 1 cup of the m&m confetti bits and mix well with a wooden spoon.

5. Use a medium (walnut size) cookie scoop and place cookie scoops on parchment-lined baking sheet(I used my stoneware~no need for parchment) about 3 inches apart.

6. Bake for about 10 minutes or just until the edges begin to brown.

7. Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. Makes about 2 dozen cookies.


Recipe from Munchkin Munchies

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies

Ingredients:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts (I used pecans)

Directions:

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Apparently, I must be the only one who has never made these before. Now that I have, I will be making them alot!! They are sooooo good!

Recipe from: Very Best Baking

Just for a laugh.....The whole time I was making these I kept laughing because it reminded me of one of my favorite episodes of 'Friends'. I tried to find a clip on You Tube to post on here, but it didn't work. So instead, click here to see the clip. It is a lousy copy and it has subtitles, but still just as funny!!

INGREDIENTS:

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
2/3 cup white chocolate chunks or chips


DIRECTIONS:

Preheat oven to 375ºF.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.

Recipe from Oceanspray.com

Red Velvet Rich and Creamy Cookies

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3 cup unsweetened cocoa
1/4 cup butter or margarine, softened
1/4 cup sour cream
1 tablespoon red food color
1 egg
3/4 to 1 cup Betty Crocker® Rich & Creamy cream cheese frosting
1/4 cup chopped nuts (I used Pecans)

1.Heat oven to 375°F. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms.
2.Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.
3.Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
4.Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.

A Couple of Notes:
*I used a small sized cookie dough scoop and then rolled in into a ball. It was the perfect size. The recipe said you should get 36 cookies, but doing it the way I did, I really only got maybe a dozen and a half. You could make them smaller, more like bite sized to get more.
*I just used the Betty Crocker Food Coloring Gel, but it took an entire brand new tube of the red to get the 1 Tablespoon.

Recipe From: Betty Crocker