Oreo Cheesecake Cookies

Sorry for the gap in posts. We moved to Vegas and I got in a cooking rut. So weird how your greatest hobby can turn into the last priority on the list. But I'm back!! I found these on Tasty Kitchen and made them for a dinner group and got rave reviews. I must admit that they were pretty tasty. I don't know if you've ever tried Chocolate Creme Oreos, but if you haven't you must. They should be illegal! If they are around it's big trouble for me cause I can eat probably 20 without even blinking. I've made the switch to using them for everything and anything that requires Oreos...including my appetite:) Enjoy these cause they'll go fast!!

1/2 cup butter, softened
4 ounces cream cheese, softened
1 cup sugar
1 t vanilla
1 cup flour
1/2 cup mini chocolate chips (or I just used regular and chopped them up)
1 cup Oreo cookies, crushed

Preheat oven to 375 degrees and line two baking sheets with parchment paper. Set aside.

In a large bowl, cream together the butter and cream cheese using a hand mixer until they are well combined.

Add the sugar and vanilla and mix until ingredients are well combined. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips.

Scoop the dough into 1″ balls (I used a scoop to insure all measured the same) and roll in Oreo cookie crumbs so cookie is covered. Place covered cookie balls onto the prepared baking sheet. Bake for 12 minutes, or until the edges are golden and the tops are slightly puffed.

Cool on the pan for two minutes before transferring to a wire rack to cool. Enjoy!

*From Tasty Kitchen

Pumpkin Cookies

These are the EASIEST, most moist and delicious pumpkin cookies I've ever had!! I actually was a little skeptical of how good they could be, but was soon mistaken when I took the first, scrumptious bite. You MUST try these!!!!

1 box Spice cake mix
1 15oz can pumpkin
2 cups semi-sweet chocolate chips

Mix cake mix and pumpkin till moist. Add chocolate chips. Spray pan with a little cooking spray and bake at 350 degrees for 9-11 minutes (or if you have an amazing oven like my aunt Mara, do convection at 325 degrees for exactly 10 minutes.)

*Keep in mind that the cookies come out the way you put them on the cookie sheet...they don't change much.

Hot Chocolate Triple Chocolate Chip Cookies

I just had to try these because they looked so interesting. I'm always up for a twist on basic recipes. When I first looked at the recipe it seemed like too much flour and that they would be cakey and dry. And then on top of it you add almost a cup of hot chocolate mix! So I just decided to follow the directions exactly, not changing anything, to see if it truly would work. Let me just tell you...these are the best cookies I've ever had! They are SOOO moist and chewy and crisp on the edges...everything I want in a cookie. And surprisingly, they aren't too sweet. They are incredibly addicting also, so just beware. I put out about 30 cookies for 4-5 people and I was left with 5 after about 30 minutes. You must try these!!!

2 sticks butter, softened
1 cup sugar
2/3 cup brown sugar
2 eggs
1 t vanilla
3 1/4 cups flour
4 (1oz) packets hot chocolate mix (I used Stephens Belgium Dark Chocolate and Stephens Milk Chocolate - a little less than 1/2 cup each.)
1 t salt
1 1/4 t baking soda
1 cup each white chocolate chips, semi-sweet chocolate chips, and milk chocolate chips

Heat oven to 350 degrees. Cream butter and sugars until smooth. Beat in eggs and vanilla until combined. In a separate bowl, combine flour, hot chocolate mix, salt and baking soda. Add to wet ingredients in 3 to 4 parts, making sure all is incorporated. Fold in chips. Chill the dough for an hour or so. With a tablespoon, scoop out and shape into a ball and place on baking sheets lined with parchment paper. Bake for 10 minutes exactly or until edges are golden brown. Let cool for 5 minutes before removing from pan. ENJOY!!

*From Tasty Kitchen

Cheesecake-Filled Chocolate Chip Cookies

I saw these on Sadies Kitchen and knew I wanted to make them. I love cheesecake and chocolate chips. The were HUGE, but didn't disappoint! Just know you're going to share one with like 4 other people! Delicious!

Cookies:
2 1/4 cups flour

3/4 tsp baking powder

3/4 t salt

1 cup butter, room temperature

1 cup sugar

1/2 cup brown sugar

1 large egg

2 T milk

1 t vanilla

2 cups chocolate chips

Cream Cheese Filling

8-oz cream cheese, room temperature

1/2 cup white chocolate chips or 2-oz white chocolate, melted and cooled

3 T powdered sugar

1 T granulated sugar

1 t vanilla

First, make the cookie dough. In a medium bowl, whisk together flour, baking powder and salt.

In a large bowl, cream together butter, sugar and brown sugar until light. Beat in egg, milk and vanilla extract. With the mixer on low speed or by hand, blend in the flour mixture, stirring only until no streaks of flour remain. Stir in chocolate chips.

Make the cream cheese filling. Combine all filling ingredients in a medium bowl and mix at medium-high speed until smooth. Set aside.

Preheat oven to 350F. Line a baking sheet with parchment paper (I didn't do this...I actually forgot...but they were fine and came off the pan perfectly.)

Divide dough into two equal parts. Place each on a sheet of wax or parchment paper and shape into a log. Wrap in paper and chill logs for 1-2 hours, until firm. (I just stuck the whole bowl of dough in the fridge without making the logs and just removed globs that I shaped into balls and then flattened and it was fine.)

Remove dough logs from the fridge. Using a sharp knife, divide each log into eight even slices (total of 16 big slices of cookie dough).

Working with one piece of cookie dough at a time, flatten the dough into a 3-4-inch wide dish between your palms. Place about 1 tbsp cream cheese filling in the center of the dough, then pinch the sides of the dough together to seal. Work carefully so all the filling is sealed inside. Place on the baking sheet. Repeat with remaining dough.

Bake for 15-18 minutes, until cookies are golden brown around the edges. Cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

*From Sadies Kitchen, originally from Baking Bites

Oreo Cupcakes

These are super good! They are also fun for the kiddos. It's a mix of cupcake, marshmallow and cookies that does NOT disappoint! Next time I think I would add a little more marshmallow cream because when it bubbles up and gets a little toasted and a little chewy and is oh so delicious. The basic cupcake mix is simply AMAZING! If you want you could just bake the cupcakes without putting a whole Oreo in the center - that would be delicious also. They are the perfect cupcake for a party and you bet I'll be serving these at my next one!

1 French Vanilla cake mix
1/2 cup water
1/2 cup oil
4 eggs
1 small box instant vanilla pudding mix
4 ounces cream cheese, softened
5 Oreo cookies, crushed plus 24 whole Oreos for inside cupcakes
1/2 cup marshmallow cream, plus 1/2 cup to layer inside

Cream Cheese Frosting recipe, found here

6 Oreos, crushed for garnish

Preheat oven to 350 degrees. Using your stand mixer, beat the cake mix, water, oil, eggs, pudding mix, cream cheese, 5 crushed oreos and 1/2 Cup Marshmallow cream until well combined, about 1 minute.

Line muffin tin with paper liners and place 1 tablespoon of batter into the bottom of each cup. Layer with an Oreo (pressing down into the batter) then a dollop of marshmallow cream, then 1 more tablespoons of batter. Should be about 3/4 full. Don’t fill more than that or you’ll have a mess in your oven.

3. Bake for 18-20 minutes or until just golden brown and cooked through. Let cool completely. Frost and sprinkle with crushed Oreos.

Makes 24 normal size cupcakes

*Adapted from Picky Palate

Chocolate-Dipped Macaroons

Have you ever bought a package of coconut and used a tiny bit and had tons leftover and you don't know what to do with it? Well I was having this problem and so I searched for the perfect macaroon recipe. These are DIVINE!!! Totally light and fluffy and completely delicious!

1 pkg (14 oz) coconut
2/3 c sugar
6 T flour
1/4 t salt
4 egg whites
10 oz semi sweet chocolate

1 t vanilla
1 T sugar
water

Heat oven to 325 degrees. Combine coconut, sugar, flour and salt. In a separate bowl, beat egg whites until stiff peaks form. Fold in coconut mixture. Drop by tablespoonfuls, 2 inches apart, onto greased and floured baking sheets

Bake 20 minutes or until edges are golden brown.

Combine vanilla and sugar in a bowl. Add enough water so it becomes a liquid again. Brush over tops of cookies. Transfer to a wire rack. Cool completely.

Melt chocolate. Dip cookies halfway into chocolate. Let stand until chocolate is firm. Enjoy!

*I thought of the vanilla/sugar wash because I forgot to put the vanilla in the cookies and they were already in the oven...but this way is INCREDIBLY good!!!! Try it!! (or you can just add 1 t vanilla to actual cookies.)

*Adapted from a Holiday Desserts book I have.

Peanut Butter Cup Cookies

Oh man! These are sinfully good! I'm SO sorry that I've only been doing like party foods and desserts, but I've thrown about 3 showers in the past month and my brother is getting married in a month and I'm doing the luncheon food...so I've been trying out different recipes to see what I want to make. But who doesn't like party food?!

1 1/2 c flour
1 t baking soda
1/4 t salt
1 cup crunchy peanut butter
1 1/2 sticks real butter
2/3 cup brown sugar
1/3 c sugar
1 t vanilla
2 eggs
12 mini peanut butter cups, quartered
1 cup semi-sweet chocolate chips

In a large bowl, combine flour, baking soda and salt. In mixer cream peanut butter and butter until smooth. Add sugar to butter and cream till light and fluffy. Add vanilla then eggs one at a time. Mix until combined. Add dry ingredients little by little until well combined. Stir in peanut butter cups and chocolate chips. Bake at 350 degrees for 11 minutes before browned. Let sit on cookie sheet for 5 minutes and then remove to cooling rack. These are really soft even after they are cooled.

Double Chocolate Brownie Cookies

**Resist the urge to bake the cookies longer than indicated; they may appear underbaked at first but will firm up as they cool.**

2 cups flour
½ cup cocoa
2 teaspoons baking powder
½ teaspoon salt
16 ounces (about 2 cups) semisweet chocolate, chopped (or melt the equivalent of semi-sweet chocolate chips)
4 large eggs
2 teaspoons vanilla extract
10 tablespoons (1 ¼ sticks) butter, softened to room temperature
1 ½ cups packed brown sugar
½ cup granulated sugar
1 ½ cups semisweet chocolate chips

Whisk together the flour, cocoa, baking powder, and salt in a medium bowl; set aside.

Melt the chocolate in the microwave (50% power for 2 minutes, then stir and microwave in 20 second intervals until chocolate is melted - be careful not to overheat or chocolate will sieze). In a small bowl, beat the eggs and vanilla lightly with a fork; set aside.

Beat the butter at medium speed until smooth and creamy, about 5 seconds. Beat in the sugars until combined, about 45 seconds; the mixture will look granular. Reduce the speed to low and gradually beat in the egg mixture until incorporated, about 45 seconds. Add the chocolate in a steady stream and beat until combined, about 40 seconds. Scrape the bottom and sides of the bowl with a rubber spatula. With the mixer at low speed, add the dry ingredients and mix until just combined. Finally add the chocolate chips. Do not overbeat. Cover with plastic wrap and let stand at room temperature until the consistency is fudge-like, about 30 minutes.

Meanwhile, adjust the oven racks to the upper- and lower-middle positions and preheat oven to 350 degrees. Line 2 sheets with parchment paper or silpat liners (this is pretty important - if the cookies are baked on a greased baking sheet only, they will probably stick). Roll the dough into 1 ½ inch balls and place them on the cookie sheets, spacing them about 1 ½ inches apart.

Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 10-11 minutes, rotating the baking sheets from top to bottom halfway through the baking time. Cool the cookies on the sheets about 5 minutes or until set and transfer to a cooling rack to cool completely. Repeat with remaining dough.

*Next time I am going to use a few ounces of chopped white chocolate to make them more colorful, but other than that...THESE ARE AMAZING!!! The are pretty much like a fudge brownie in cookie form. I halved the recipe and it made exactly 30 cookies so a full recipe would probably make around 60 cookies.

*From My Kitchen Cafe

No Bake Cookies

1 stick butter

2 cups sugar

1/2 cup milk

4 tablespoons cocoa

1/2 cup peanut butter

3 to 3 1/2 cups dry quick-cooking oats

2 teaspoons vanilla

Add the first four ingredients into a 4-quart saucepan.

Bring to a rolling boil and hold for 1 minute.

Remove from heat.

Stir in the next 3 ingredients and drop by tablespoons onto wax paper.

Let cool until set.

*I used crunchy peanut butter because I think it adds a nice crunch.
*From Dinner and Dessert

Chocolate Thumbprint Cookies

2 cups flour

1 cup cocoa powder

1/2 t salt

2 sticks butter, softened

1 1/3 cups sugar, plus more for rolling

2 large egg yolks

2 T heavy cream

2 t vanilla

Chocolate and Vanilla Ganache (below)

Preheat oven to 350 degrees. Sift flour, cocoa powder, and salt into a small bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, and add yolks, cream and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined. The dough will appear dry, but will come together when you start rolling it into balls.

Roll balls using 2 t dough for each and roll in sugar (I used a 1 inch scoop baller.) Place 1 inch apart on parchment paper. Using your finger, make an indentation in the center of each ball. Bake, rotating sheets halfway through until cookies are just set, about 10 minutes. (If indentations lose definition, press centers lightly again.) Let cool slightly on baking sheet. Transfer cookies to wire racks and let cool completely.

Spoon warm ganache into center of each cookie. Let stand until firm, at least 15 minutes. Cookies will keep, covered, for up to 3 days.

Chocolate Vanilla Ganache

Makes about 1 cup

1/3 cup honey

1/3 cup heavy cream

1 T vanilla

4 oz (about 1/2 cup) semi-sweet chocolate (I used chocolate chips)

2 T butter, cut into pieces and softened

Combine honey, cream, and vanilla in a medium saucepan over medium heat. Bring to a simmer and cook stirring until honey dissolves. Remove from heat, cover and let stand for 10 minutes

Place chocolate in a small bowl. Pour cream mixture over chocolate and let stand for 1 minute. Stir until smooth. Add butter and continue to stir until incorporated. Let cool slightly and then spoon immediately into cookies.

*SOOO delicious and PERFECT for a baby or bridal shower because they are small and dainty.

*Makes about 50 cookies

*From My Kitchen Cafe

Homemade Fudge Rounds

I don't know about you, but I grew up eating these! My mom would pack them in my lunch for our "treat". I bet she knew that I ate it first:) I don't think I've had them since high school, but either way I knew I was up for the challenge to recreate them when I saw them on Confessions of a Cookbook Queen. The cookies are oh so soft and the filling, oh so delicious. Reminisce in the memories of your childhood with a batch of these cookies!

For the Cookies:

1 1/4 cup salted butter, softened
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups flour
3/4 cup cocoa
1 teaspoon baking soda

Heat oven to 350. In a mixer, cream butter and sugar on medium until fluffy. Add the eggs one at a time mixing after each addition. Mix in vanilla. In a medium bowl, combine flour and baking soda. Add slowly to the butter/sugar mixture. Beat until combined. Drop spoonfuls on ungreased cookie sheets and bake for 7-9 minutes. Remove baking sheets to cooling racks and remove cookies after a few minutes to continue cooling. While cookies cool, make your filling.

For the Filling:
1/2 cup shortening
1/2 cup salted butter, softened
1 teaspoon vanilla
1/4 cup cocoa powder
3 cups powdered sugar
4 tablespoons buttermilk


In a mixer, beat the shortening and butter on medium speed until smooth and combined. Beat in vanilla. Add cocoa powder and powdered sugar and beat on low until just combined. Add buttermilk and beat on medium high for about 2 minutes or until light and fluffy.

Once cookies have cooled, pipe or spread filling on the flat side of half of them. Gently press another cookie on top of the filling.

For the stripes, microwave 1/2 cup milk chocolate chips and 1 teaspoon vegetable oil in a microwave safe bowl, stirring every 15 seconds until smooth. Drizzle or pipe on top of Fudge Rounds. Refrigerate until chocolate is set.

*From Confessions of a Cookbook Queen
* Also check over at Sweet as Sugar Cookies for a TON of delicious desserts!!

Oatmeal Chocolate Chip Cookies

1/2 c real butter

1/2 c butter flavored Crisco

1 c brown sugar

1 c granulated sugar

2 eggs

1 t vanilla

1 1/2 c flour

1 t baking soda

1 t cinnamon

1/2 t salt

3 c oats

1 bag semi-sweet chocolate chips

Heat oven to 350 degrees. Beat together butter, Crisco, and sugars until creamy. Add eggs and vanilla. Beat well. Add flour, baking soda, cinnamon and salt. Mix well. Stir in oats and chocolate chips. Drop rounded spoonfuls onto ungreased cookie sheet. Bake 12 minutes or until golden brown. Cool 1 minute on cookie sheet and remove to wire rack to cool completely. Makes about 4 dozen.

*OH MY GOODNESS!!!! These are SOOO good!!! They are thin, a little crispy on the edges and SUPER chewy! Everyone that had one was RAVING! This is my new FAVORITE chocolate chip cookie recipe!

*From: Mom.

Buttermilk Brown Sugar Cookies

If you want to eat the best cookie you've ever tasted, try these. I was shocked at how wonderful they were. The cookies are super soft and the glaze is decadent. Justin took these to work and they were gone in 30 seconds flat. Even people that don't eat sweets ate 2 or 3 and then asked for the recipe. Believe me they are that good. So just make them and impress everyone at your next dinner party:) They do require to sit in the fridge overnight, but don't worry...it's worth it. They are so interesting because they contain ONLY brown sugar so they have a deep, rich flavor that is unbelievable. They also plump up so light and fluffy because you use basically double the baking powder and soda. I can't say anything better about these cookies...they are divine.

For the Cookies:
2 cups Brown Sugar
1 cup butter
1 t vanilla
2 eggs
2 t baking soda
1 cup buttermilk
4 cups Flour
2 t baking powder
brown sugar for sprinkling

For the Frosting:
1 stick butter
1 cup brown sugar
1/4 t salt
1/4 cup milk
1 t vanilla
2 1/2 cups powdered sugar

*NOTE: Dough needs to be refrigerated overnight!**

Cream sugar and butter; add vanilla and eggs and beat well. Dissolve baking soda in buttermilk. Sift together flour and baking powder. Add buttermilk and flour mixture alternately to the creamed butter mixture. Combine thoroughly (the dough will be very sticky.) Then store covered in refrigerator overnight.

Scoop cookie dough and roll into 1 inch balls and place on cookie sheets. Sprinkle a little bit more brown sugar on top of the balls (this gives a nice little crunch against the soft, fluffy cookie) and bake at 350 degrees for 12 minutes. The cookies may seem like they need more time and will be really soft, but you REALLY don't want to overcook them! Remove from the sheets onto cooling rack to cool. While they are cooling, make the brown sugar caramel frosting.

Melt butter over low heat in a saucepan. Blend in brown sugar and salt. Cook this on low heat for 2 minutes stirring constantly. Add milk and remove from heat. Stir in powdered sugar and vanilla and combine thoroughly. Let cool. At this point you can either frost the cookies like you would a sugar cookie (with a knife) or you can pour into a piping bag and drizzle over the cookies for a fancier look.

* Adapted from Tasty Kitchen

Cadbury Mini Egg Cookies

1/2 C butter flavored Crisco
1/2 C Butter
1 C brown sugar
1 C white sugar
2 Eggs
1 1/2 t vanilla
1 t baking powder
1 t baking soda
1/2 t salt
2 1/2 C flour
6T unsweetened cocoa powder
1 10 oz bag Cadbury Mini-Eggs

Preheat oven to 350. You'll need to chop up those Cadbury Eggs. Chop up Cadbury Eggs - just put them in a ziplock bag and bang on them with a marble rolling pin until they look like they have been quartered, but not too small. A hammer would work too.

Cream together the butter, crisco, brown sugar and white sugar. Add in eggs one at at a time and the vanilla. In a separate bowl whisk together the flour, soda, baking powder, salt, and cocoa powder. Add to the butter mixture to combine and then mix in the candies.

Drop onto a cookie sheet and cook for about 8-10 minutes. They're soft and fudgy in the middle and a little crisp on the edges with crunchy little candy bits throughout.

*I am SOOOOOO SUPER UPSET because I missed the window for the mini eggs this year and got through the season with only getting 2 BAGS!!!! It really is just unheard of. I went to 11 stores in the past 2 days looking for these gems. So I found this recipe, but don't have the goods to produce it! I just want it on my blog so I can always have it to make for next time...so sad. If you are one of the few who has a million bags stashed away for a rainy day, you MUST try these!

*Picture and recipe from Our Best Bites.

Fudge Revel Bars

Very easy and perfect warm straight out of the oven with a scoop of ice cream on top! I ended up doing it in a 9x13 pan and it turned out perfect. If you want a thinner cookie bar, do them in a sheetcake pan.

1 cup butter, plus 1 T divided
2 cups brown sugar
2 eggs
2 t vanilla
1 1/2 t salt, divided
1 t baking soda
2 1/2 cup flour
3 cups quick oats
1 (14 oz can) sweetened condensed milk
1 (12 oz) bag milk chocolate chips

Cream together 1 cup of butter, brown sugar, and eggs. Add the vanilla. Add 1 teaspoon salt, baking soda, and flour. Mix. Add oats and mix well. Press 2/3 of the dough into a greased cookie sheet.

Put sweetened condensed milk, chocolate chips, the remaining 1 tablespoon of butter, and 1/2 teaspoon salt into a microwave-safe bowl and microwave for 1 minute and stir. Keep cooking at 30-second increments and stirring until melted (I did this on the stove in a saucepan.) Pour over the dough and spread out. Sprinkle the rest of the dough over the fudge.

Bake at 350 degrees for 20 minutes.

*From Tasty Kitchen

Chocolate Truffle Cookies

These truffle cookies are AMAZING!!!...who am I kidding...they ARE truffles!! If you are craving that smooth, creamy, decadent truffle taste look no further. They are very simple and extremely delicious. There was a note on My Kitchen Cafe (where I discovered these) about making sure your butter isn't too soft otherwise they might spread instead of staying round, plump and delicious. If your dough is too soft, place in the fridge for 30-60 minutes so that you are able to roll into a ball easily.

1 1/4 cups (2 1/2 sticks) butter, room temperature
2 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup sour cream or plain yogurt
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
2 cups semisweet or bittersweet chocolate chips
approximately 1/3 cup cocoa powder (for rolling)
approximately 2/3 cup powdered sugar (for rolling)

Preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silpat liners.

In a large bowl, cream together the butter and powdered sugar, adding the sugar in slowly so that it doesn’t puff everywhere and transform your kitchen into a white mess. In a fine mesh strainer/sieve, place the cocoa powder and salt and sift this mixture into the butter/sugar and mix until well combined. Beat in the sour cream and vanilla extract. With the mixer on low, blend in the flour until no streaks of flour remain. Stir in the chocolate chips.

If your kitchen is very warm and the dough is hard to handle, refrigerate the dough for 30 to 60 minutes before rolling.

Shape the dough into 1-inch balls and roll each ball lightly in the cocoa powder and place on the baking sheet. Do not flatten the cookies. The cookies will not spread very much if the dough is chilled, so they can be placed fairly close together.

Bake the cookies for 10 minutes. They will just barely be set but you don't want to overbake or they will be dry. Let them cool on the baking sheet for 3-5 minutes and then transfer them to a wire rack to cool completely.

When the cookies have reached room temperature, after about 30-45 minutes, roll each cookie in powdered sugar until completely coated. Store in an airtight container.

*From My Kitchen Cafe.

Magic in the Middle Cookies

Chocolate Dough:

1 1/2 cups flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup sugar (plus extra for dredging)

1/2 cup brown sugar

1 stick butter, softened

1/4 cup smooth peanut butter

1 teaspoon vanilla

1 large egg plus 1 large egg yolk

Peanut butter filling:
3/4 cup peanut butter, crunchy or smooth
3/4 cup powdered sugar

Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt. In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then stir in the dry ingredients, blending well.

To make the filling: In a small bowl, stir together the peanut butter and powdered sugar until smooth. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.

To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation. Bring the cookie dough up and over the filling, pressing the edges together cover the center; roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick. Bake the cookies for 7 to 9 minutes, or until they're set and you can smell chocolate. Remove them from the oven, and cool on a rack.

*When I made the chocolate dough, I added some chopped almond bark that I had (chopped REALLY small.) I Just felt like there was a lot of peanut butter and it would be good to add a little more chocolate. It worked great! I also didn't press them as flat, so the peanut butter center was thicker and creamier, which was AMAZING! I baked them for exactly 8 minutes.

*From My Kitchen Cafe

The Other Chocolate Chip Cookies

Since I've been married to Justin I've sworn by this chocolate chip recipe (shown here). It's my mother-in-laws and it's the best in my opinion. But the thing about her recipe is that it requires a box of vanilla pudding. Now most of the time I keep it on hand and you wouldn't catch me dead without a box of pudding in my house, but sometimes it just doesn't happen. Today was one of those days. After dinner I asked Justin what he wanted me to make and he insisted on chocolate chip cookies. Then I realized I was plum out of pudding. How disappointing! So I got mad and went on the hunt for the perfect chocolate chip cookie with ingredients that any casual baker would have on hand at all times. And I found this. Dare I say they are better than my mother-in-laws original perfect cookies? Now I'm not out to put anyone down or come out with a statement that the recipe I have is better than yours, or your moms, or your grandmas. I'm just sayin they're pretty dang good and if you're bored one day, just whip them out and you will NOT be disappointed! I also came to realize a few pointers about making chocolate chip cookies that aren't flat as a pancake, super tender on the inside and a little crisp on the edges:

-Make sure you cream your butter and sugar to start until is light and creamy. This can take up to 3-5 minutes folks. When you taste it, it should taste whipped and airy.

-Add the eggs and vanilla and beat ANOTHER several minutes. If you aren't diligent about this, your cookies will fall flat on their faces.

-You have to be spot on with your flour. I like to measure, but I always scant on every recipe. I beat the flour and then feel the texture between both fingers. If it's extremely sticky and sticks to both fingers, you need to add more flour. Obviously if it's crumbly, you've added too much. It's a fine science really. The perfect texture is when it's very tender so you can handle it, but it's not sticking to your hand if you roll it into a ball. So I usually add flour till I get this texture.

-DON'T skimp on the chocolate chips!!! They are the heart and soul of the cookie. If you're not going to go big, just don't even make them:)

-Cook them till they are BARELY brown on top. There is a fine line between undercooked and over cooked. You don't want them all over brown. As soon as you see a tiny bit of color coming to the top or sides of the cookie, take them out.

I swear if you follow these rules your cookies will come out perfect every time! With the right recipe of course...

Chocolate Chip Cookies

1 cup (2 sticks) butter, softened
1/2 cup sugar
1 1/2 cup brown sugar
2 eggs
2 t vanilla
2 1/2 cups flour (or until the perfect texture is achieved)
1/2 t salt
1 t baking soda
1 1/2 t baking powder
2 1/4 cups chocolate chips

Preheat oven to 350 degrees. Cream butter, sugar and brown sugar until light and fluffy (about 3-5 minutes). Add eggs and vanilla and beat another several minutes until very airy. Add baking soda, baking powder, salt and flour and beat until well incorporated. Stir in chocolate chips. Batter should be thick. Drop onto a cookie sheet and bake for 9-11 minutes depending on your oven. Remove immediately from the cookies sheet to a cooling rack. Enjoy!

* Adapted from Savory Sweet Life

Wedding Cookies

1 cup butter, softened
½ cup powdered sugar
1 t vanilla
½ t almond extract
2 c flour
¼ t salt
1 c pecans chopped

In a large bowl, cream together butter, sugar, vanilla, and almond extract. In another bowl, combine flour and salt. Add to creamed mixture and mix well. Stir in pecans. Mix dough until it holds together. Form dough into 1 inch balls. Place on a greased baking sheet, 2 inches apart. Bake at 400 degrees for 10-12 minutes or until lightly browned. Cool cookies for a few minutes and roll in powdered sugar several times until well coated. Makes about 3 dozen.

Sugar Cookies

Cookies:

2 c. sugar

1 c. butter, softened
3 eggs

1 tsp. vanilla
1 c. sour cream

6 c. flour (more if needed)
2 tsp. baking soda

2 tsp. baking powder
¼ tsp. salt

In an electric mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results. Once chilled, roll and cut into desired shapes. Bake at 350º F for 9 -11 minutes depending on how thick you cut your cookies. Remove and let cool. Frost and decorate as desired.

Cream Cheese Frosting:

2 (8oz.) pkgs. cream cheese, softened

½ c. butter, softened
2 tsp vanilla

4½ - 4¾ c. sifted powdered sugar

Beat cream cheese, butter and vanilla until light and fluffy. Gradually add 2 c. powdered sugar, beating well. Beat in enough of remaining sugar to make frosting of spreading consistency. Yields 3 cups.

*For Chocolate cream cheese frosting: add ¼ c. unsweetened cocoa powder and reduce powdered sugar to 4¼ -4½ c.

*I usually half the recipe for both unless you are making a TON of cookies to give to people.

* Pictures courtesy of Jami and her SUPER nice camera!