Thursday, December 24, 2009

More Cookies & Candy Recipes

Peanut Clusters

1 (12 oz.) pkg. chocolate chips
1 (12 oz.) pkg. butterscotch pieces
3 c. salted Spanish peanuts

Melt chips. Add peanuts. Drop by teaspoonfuls onto wax paper and let
cool. Store with wax paper between each layer so they won't stick
together. Cover peanut can with wrapping paper (Christmas, etc.) and
stick matching bow on plastic cover. Don't forget wax paper between each
layer. Makes a great Christmas gift.


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Chocolate Candy-Peanut Butter Cookies

Prep Time: 20 min
Total Time: 50 min
Makes: 3 dozen cookies

1 can (14 ounces) sweetened condensed milk
3/4 cup peanut butter
2 cups Original Bisquick® mix
1 teaspoon vanilla
Sugar
36 Hershey's® Kisses® milk chocolates, unwrapped


1. Heat oven to 375ºF. Mix milk and peanut butter in large bowl until smooth. Stir in Bisquick and vanilla.
2. Shape dough into 1 1/4-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until bottoms of cookies just begin to brown. Immediately press 1 milk chocolate candy into top of each cookie.


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Candy-Topped Peanut Butter Cookies

Prep Time: 1 hour 35 min
Total Time: 2 hours 5 min
Makes: 48 cookies

1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup creamy peanut butter
2 cups Original Bisquick® mix
1 teaspoon vanilla
3 tablespoons sugar
48 round chewy caramels in milk chocolate (from 12-oz bag), unwrapped


1. Heat oven to 375°F. In large bowl, beat condensed milk and peanut butter with electric mixer on medium speed until well blended.
2. Stir in Bisquick mix and vanilla until well blended.
3. Shape dough into 48 (1-inch) balls. Measure sugar into small bowl. Dip top of each ball into sugar. On ungreased cookie sheets, place balls 2 inches apart.
4. Bake 7 to 9 minutes. Firmly press 1 caramel into center of each cookie. Bake about 1 minute or until chocolate begins to soften and cookie begins to turn light golden brown. Cool 2 to 3 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.

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Fudgy Frosted Brownie Cookies

Prep Time: 1 hour 15 min
Total Time: 1 hour 15 min
Makes: 18 cookies


Cookies
1 cup Original Bisquick® mix
3/4 cup granulated sugar
2/3 cup chopped pecans
1/2 cup unsweetened baking cocoa
1/2 cup sour cream
1 teaspoon vanilla
1 egg

Frosting
2 oz unsweetened baking chocolate
2 tablespoons butter or margarine
2 cups powdered sugar
3 to 4 tablespoons hot water


1. Heat oven to 350°F. Spray cookie sheets with cooking spray. In medium bowl, mix cookie ingredients until well blended.
2. Drop dough by rounded tablespoonfuls about 2 inches apart on cookie sheets.
3. Bake 9 to 11 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
4. In 2-quart saucepan, melt chocolate and butter over low heat, stirring occasionally. Remove from heat. Stir in powdered sugar and 3 tablespoons of the hot water until smooth. (If frosting is too thick, add additional water, 1 teaspoon at a time.) Spread frosting over cookies.


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Extraordinary Chocolate Chip Cookies

Prep Time: 1 hour 25 min
Total Time: 1 hour 40 min
Makes: About 6 dozen cookies

1 1/2 cups butter or margarine, softened
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups Gold Medal® all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 bag (24 oz) semisweet chocolate chips (4 cups)


1. Heat oven to 350°F. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed or with spoon until light and fluffy. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips.
2. On ungreased cookie sheet, drop dough by tablespoonfuls or #40 cookie/ice cream scoop 2 inches apart. Flatten slightly.
3. Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack.

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