Cracker S'mores

Boil:

1½ cups butter

1½ cups brown sugar 

until it hits a rolling boil, about 4–5 minutes.

Pour over graham crackers lined up on a cookie sheet.

Bake at 400°F for 5–6 minutes.

While still hot, separate the grahams (makes breaking easier later).

Top half of the graham crackers with chocolate squares of your choice.

Let everything cool and set.

Stack ’em, pack ’em, and take ’em to the fire.

Roast some mallows and prepare for the best. s’more. ever.

Copycat Crumbl Sugar Cookies

From partypinching.com

1 cup salted butter

1 cup sugar

2 eggs

1 tsp vanilla

1/2 tsp almond extract

3 cups all purpose flour

2 tsp baking powder

Sweet Almond Icing:

1/2 cup salted butter, softened

3 cups powdered sugar

1 tsp almond extract

1-3 tbsp milk

neon pink food coloring, optional

Preheat oven to 350°.

While the oven is preheating make the cookie dough. Cream together the butter and sugar until light and fluffy.

Scrape the sides, add in the eggs, vanilla and almond extract. Beat until mixed.

Scrape the sides and add in the flour, & baking powder. Mix until thoroughly combined.

Scoop out 1/4 cup of dough and roll into a ball. Repeat with remaining dough.

Flatten the cookie dough by gently pressing the bottom of a drinking glass or measuring cup down on the center of the cookie dough.

Repeat with remaining dough. The cookies will spread so make sure to leave room. I tend to only put 6 cookies per pan.

Bake at 350° for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy.

Allow them to cool on the cookie sheet.

While the cookies are cooling, make the frosting.

Cream the butter until smooth. Slowly add in the powdered sugar, almond extract and milk until smooth and creamy.

Add 4 drops of neon pink food coloring, if desired.

Spread on the still slightly warm cookies, this will melt the frosting slightly which will give it the nice smooth finishing look.

Once the cookies have completely cooled, chill in the fridge until ready to serve. These cookies are served chilled.

Monster Bars

 

1/2 cup salted butter softened

1/4 cup peanut butter

1 cup brown sugar

1/4 cup granulated sugar

2 eggs

2 tsp vanilla extract

2 cups all purpose flour

1 cup rolled oats

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 cup semi sweet chocolate chips

3/4 cup m&m's

Line a 9x9 pan with parchment paper and set aside.

Preheat oven to 350°. Cream together the butter, peanut butter, brown sugar and granulated sugar until smooth and creamy.

Add the eggs and vanilla. Mix until well combined.

Add the flour, oats, baking soda, baking powder and salt. Mix until a sticky dough forms.

Lastly, mix in the chocolate chips and m&m’s.

Place the mixture into the prepared pan and loosely press and pack the dough into the pan.

Bake at 350° for 25-30 minutes or until the tops are golden brown.

Allow the cookie bars to cool completely before removing from the pan and cutting.

Enjoy!

Store in an airtight container for 3-4 days at room temperature.

Lactation Cookies

3 T Brewer’s Yeast

2 T Flaxseed Meal

3 C Rolled Oats 

2 C of Organic Dark Chocolate Chips 

3 T of Peanut Butter

1 C of Butter

1 C granulated sugar

1 C brown sugar

2 eggs

2 C of Flour

4  of Water 

1 tspn Baking Soda

1 tspn Salt

1 tspn Vanilla

1 tspn Cinnamon

Preheat your oven to 350⁰.

Mix the water with the Flaxseed Meal in a small bowl and allow it to sit for 5 minutes.

Combine butter, granulated sugar, brown sugar, vanilla, and the eggs in a bowl and beat with a mixer for 2 minutes until all ingredients are well mixed.

Add the flaxseed to the mixture until well blended and set aside.

In a separate bowl combine the flour, baking soda, cinnamon, salt, and brewer’s yeast. Combine this mixture to the butter mixture.

Stir the oats, chocolate chips, and the peanut butter into the mixture until well blended.

Scoop 2 T of dough onto a parchment lined cookie sheet. Space them about 2 inches apart. Bake for 10-13 minutes.

Raspberry Almond Shortbread Thumbprints

Cookie:

1 cup butter, softened

2/3 cup sugar

1/2 tsp almond extract

2 cups flour

1/2 cup seedless raspberry jam

Glaze:

1/2 cup powdered sugar

3/4 tsp almond extract

1-2 tablespoon milk

1) Preheat oven to 350⁰

2) Cream together butter and sugar until smooth. Mix in almond extract and flour until dough comes together. Roll into 1 1/2 inch balls and placed on ungreased cookie sheet.

3) Use thumb to create a shallow hole in each ball. Fill with jam.

4) Bake for 14-18 minutes, or until lightly browned. Let cool on cookie sheet for 1 minute before transferring to cooling rack.

5) Mix together glaze ingredients until smooth. Drizzle lightly over warm cookies.

Perfect Chocolate Chip Cookies

1 cup butter

⅓ cup coconut oil

1 c sugar

1 c brown sugar

2 eggs

2 t vanilla

3 c flour

1 t salt

1 t baking soda

1 pkg vanilla pudding mix

2 c mini chocolate chips 

2 c semi sweet chocolate chips

Mix butter & coconut oil until smooth. Add sugars & cream 2 minutes. Add eggs & vanilla & mix until combined. Mix dry ingredients together, including pudding mix & slowly add to butter mixture. Stir in chocolate chips. 

Scoop 3-4 Tbsp dough into balls & bake 350⁰ on parchment lined pan for 12 min.

Do not overbake

Yield: 45-50 cookies

Almond Joy Cookies

14 oz sweetened flaked coconut

14 oz sweetened condensed milk

3/4 cup salted roasted almonds, chopped

2 cups semisweet chocolate chips, melted

Add the chopped almonds into a bowl along with 14 ounces of sweetened flaked coconut and a 14 ounce can of sweetened condensed milk.

Use a spatula to combine all ingredients together. Now use a medium-sized cookie scoop and scoop out mounds of the batter onto a baking sheet lined with parchment paper.

Bake the cookies at 325⁰ F for about 14-16 minutes. Then let the almond joy cookies cool completely.

Now in a microwave-safe bowl, melt 2 cups of semisweet chocolate chips.

Then dip the bottom of each cookie in the melted chocolate and place it back onto the parchment paper to set.

Then pour the remaining amount of melted chocolate into a disposable piping bag. Then snip off the end of the tip and drizzle the melted chocolate over the almond Joy cookies. Let the chocolate set for at least 2 hours before enjoying.

Cornflake Cookies

https://cookiesfordays.com

6 cups cornflake cereal

1 cup light corn syrup

1 cup granulated sugar

1 cup peanut butter

1 tsp vanilla extract

1 cup mini marshmallows

Instructions

In a medium sauce pan, combine the light corn syrup and granulated sugar over medium heat.

Stir constantly until the mixture on the edges of the pan just begins to boil and bubble. Immediately remove from the heat.

Add in the peanut butter and vanilla. Stir to completely combine.

Measure out the marshmallows and add to the pan, stir to coat the marshmallows and then let the marshmallows sit while you measure out the cornflake cereal.

Measure out the cornflake cereal into a large bowl. Set aside.

Now stir the marshmallows into the the peanut butter mixture.

Pour the peanut butter mixture over the cereal, stir to coat the cereal.

Scoop and portion out the mixture into your desired size (I usually use about 3 tbsp for each cookie).

Allow the mixture to set up and then enjoy!

Store in an airtight container for up to 3 days on the counter.

Fudgy Brownies

https://cookingwithkarli.com

1 cup salted butter, partially melted

1 3/4 cup granulated sugar

3 eggs

1 tbsp corn syrup

1 tbsp vanilla extract

2 cups all-purpose flour

3/4 cup dutch-processed cocoa powder

1/2 tbsp cornstarch

1/2 tsp salt

Instructions

Preheat oven to 350° F.

Cream together the softened butter and sugar for a full 5 minutes.

Add the eggs corn syrup and vanilla into the mixture, and beat for another 5 minutes.

Add the flour, cocoa, cornstarch and salt this time mixing until just combined. Do not over mix at this point.

Spread into a parchment lined 9x9 pan.

Bake at 350° F for 20-25 min. The internal temp of the brownies should reach 170° and then they are finished cooking. They are meant to be FUDGY, over-baking them will make them dry and cake like.

Allow the brownies to cool before cutting.