Chocolate-Peanut Butter Cookie Pizza

This dessert is sooooooooooooo good!!!!!! It's really easy too. I made mine in a 13x9 pan instead of a pizza pan and used 2 rolls of the refrigerated cookie dough. You seriously need to make this!



Rating: 10 of 10


Chocolate-Peanut Butter Cookie Pizza
















Prep Time: 15 Min
Total Time: 1 Hr 30 Min
Makes: 12 servings


INGREDIENTS:
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 package (8 oz) cream cheese, softened
1/2 cup creamy peanut butter
1 cup powdered sugar
1/4 cup milk
1 cup frozen whipped topping, thawed
3/4 cup hot fudge topping
1/4 cup chopped peanuts


DIRECTIONS:
1.Heat oven to 350°F. In ungreased 12-inch pizza pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
2.Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
3.Meanwhile, in medium bowl, beat cream cheese, peanut butter, powdered sugar and milk until smooth. Fold in whipped topping.
4.Spread 1/2 cup of the fudge topping over cooled crust. Spread peanut butter mixture over top. Drizzle with remaining 1/4 cup fudge topping. Sprinkle with peanuts. Refrigerate at least 30 minutes or until serving time. Cut into wedges or squares.

Thumbprint Cookies

This is a cookie recipe that I got from my Mom. The cookie itself melts in your mouth and has a great nutty flavor. The sugary icing is a great compliment!

Rating: 10 of 10

Thumbprint Cookies

½ c. Brown Sugar

1 c. Butter

2-3 egg yolks

2c. flour

Egg whites

1 ½ c. chopped nuts

Icing:

½ c. confectioners sugar

1 tbs. butter

2 tsp. milk

¼ tsp vanilla

24 milk chocolate kisses

Cream together sugar, butter and egg yolks. Beat flour into this mixture. Form balls and dip into slightly beaten egg whites. Roll balls in chopped nuts. Put on lightly greased cookie sheet and make a thumbprint on each ball. Bake at 350 for 8 minutes. Remove from oven and reset thumbprint. Bake 8-10 minutes longer. Fill with icing.

White Chocolate Cheesecake Stuffed Strawberries

White Chocolate Cheesecake Stuffed Strawberries

Cheesecake filling:

1 block cream cheese
1/4 powdered sugar
1/4 melted white chocolate
2 teaspoons pure vanilla
1 small box vanilla pudding mix

Combine above ingredients until smooth. Allow it to firm up to a stiff pudding consistency. If its too thick, add a touch of milk. If its too thin, add some cream cheese or powdered sugar.
Use large plump ripe berries and cut an X at the tip, cutting almost all the way down to the hull, but not in half!
Pipe filling into berries using either a piping bag (or plastic baggie w/tip cut off).

Chocolate Chip Cookie Dough Dip

Chocolate Chip Cookie Dough Dip

1/2 cup (1 stick) butter
1/3 cup brown sugar
1 tsp. vanilla extract
1 (8-oz) pkg cream cheese
1/2 cup confectioner's sugar
3/4 cup semisweet mini chocolate chips

1. In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)

2. Remove from heat, whisk in vanilla extract and set aside to cool.

3. Beat the cream cheese and confectioner's sugar for 1 minute.

4. Slowly beat in the cooled butter mixture and beat again for another minute.

5. Stir in the chocolate chips.

6. Pour into a serving bowl and refrigerate.

7. Garnish with additional chips, if you choose.Serve with Nilla wafers or graham crackers.

Peanut Butter Cup Cupcakes

These are my favoritest cupcakes EVER!!!!!!!!!!!!!!!!!!!!!!! You need to try this recipe. TRUST ME!

Rating: 10 of 10

PEANUT BUTTER CUP CUPCAKES















INGREDIENTS:

For cupcakes:

1 box (18.25oz) Devils Food cake mix

3 eggs

1 1/4 cup water

1/2 cup oil

1/2 cup semisweet chocolate chips

1 (12oz) bag Reeses mini peanut butter cups, unwrapped

For frosting:

2 sticks (1/2 cup) butter, softened

1 cup creamy peanut butter

1 teaspoon vanilla extract

2 cups powdered sugar

3 tablespoons milk, as needed

Mini semisweet chocolate chips for garnish

DIRECTIONS:

1. Preheat oven to 350 degrees.

2. In a large bowl combine cake mix, eggs, water and oil until moistened. Using a handheld mixer beat on medium speed for 2 minutes. Fold in semisweet chocolate chips. Place a heaping tablespoon of cake batter into each muffin cup. Place one Reeses mini peanut butter cup into each muffin cup, and top with an additional tablespoon of cake batter to cover.

3. Bake in preheated oven 18-22 minutes or until toothpick inserted along the edge of the cupcake comes out clean. Set aside to cool completely.

4. To prepare frosting: place butter and peanut butter in a medium bowl and beat with a handheld mixer until fluffy and thoroughly combined. Add vanilla extract and beat until combined. Gradually mix in powdered sugar until well incorporated- if mixture becomes too thick, add milk a tablespoon at a time as needed until desired consistency. Beat for 3 minutes until light and fluffy. Frost cupcakes and if desired, garnish with mini semisweet chocolate chip.

Cookies and Cream Cupcakes

This is my 2nd favorite cupcake recipe!


Rating: 10 of 10

Cookies and Cream Cupcakes

Ingredients:

30 Oreo (or Oreo-like) cookies
1 pkg plain white cake mix
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1 tsp vanilla extract


Preheat your over to 350 and line two cupcake pans with paper liners. Count out 12 Oreos and separate the top and bottom wafers. Make sure each half has some icing on it. (I found this step to be a bitch.) Place one wafer, icing side up, in the bottom of each paper liner. Crush the remaining Oreos by any means you like. Set crumbs aside.

Place the cake mix, oil, sour cream, eggs and vanilla in a large mixing bowl and blend with an electric mixer on low for 30 seconds. Scrape down the sides and beat again on medium about 1.5 minutes more. Measure out 1 1/2 cups crushed Oreos and fold these into the batter. Set the rest of the crumbs aside for garnish.

Fill your liners 3/4 full with batter and place the pans int he oven. A little trick if you get fewer than 2 dozen cupcakes out of this, take the liners out of the empty cups and fill them about half way with water. This helps the cakes bake evenly despite the pan not being filled with batter.

Bake the cupcakes for about 18-20 minutes until they are golden and spring back when lightly touched with your finger. Cool in the pan on wire racks for about 5 minutes and then remove cakes from pans and cool completely on wire racks.

Russian Tea Cakes

Recipe coming soon!

Peanutbutter Blossoms

\

Ingredients:
1/2 cup granulated sugar
1 cup packed brown sugar
1 cup creamy peanut butter
1 cup butter or margarine, softened
2 eggs
3 cups Gold Medal® all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
Additional granulated sugar (about 2 tablespoons)
About 7 dozen Hershey®’s Kisses® milk chocolates

1. Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and baking powder.

2. Shape dough into 1-inch balls; roll in additional granulated sugar. Place about 2 inches apart on ungreased cookie sheet.

3. Bake 8 to 10 minutes or until edges are light brown. Immediately press 1 chocolate candy in center of each cookie. Remove from cookie sheet to wire rack.

Reeses Peanutbutter Cup Cookies

INGREDIENTS

1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Cookie Dough Truffles

Rating: 10 of 10

Cookie Dough Truffles


1/2 cup butter, softened
3/4 cup packed brown sugar
2 cups all-purpose flour1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
1-1/2 lbs semi-sweet chocolate candy coating, chopped

In a mixing bowl, cream the butter and brown sugar until light and fluffy.

Add the flour, milk and vanilla; mix well.

Stir in the chocolate chips and walnuts. (I found the dough too sticky using the recipe as written. Don't use the whole can of condensed milk. Use 12 ounces (all but 1/4 cup), then add in 1/3 cup confectioner's sugar.)

Shape into 1 inch balls; place on waxed paper-lined baking sheets.

Loosely cover and refrigerate for 1-2 or until firm.I

n a microwave safe bowl, melt candy coating, stirring often until smooth.

Dip balls in coating; place on waxed paper-lined baking sheets.

Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies.

Store in the refrigerator.

Oreo Truffles

These things are awesome and so easy to make!

Rating: 10 of 10

Oreo Truffles

1 pkg. (1 lb. 2 oz.) Oreo Chocolate Sandwich Cookies, finely crushed
1 pkg. (8 oz.) Cream Cheese, softened
2 pkg. (8 squares each) Baker's Semi-Sweet Baking Chocolate, melted

Mix the cookie crumbs and the cream cheese until well blended

Shape into 42 (1-inch) balls.

Dip balls in melted chocolate; place on waxed paper-covered baking sheet.

Refrigerate 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

Yield: 42 Truffles.

Chocolate Cloud

I made this dessert last week when my brother and his girlfriend came over for dinner. She is allergic to eggs so I had to find something without them. The crust was probably my favorite part!

Chocolate Cloud
Ingredients:
1c chopped pecans
1c flour
1 stick melted butter
8oz cream cheese (softened)
1c powdered sugar
8oz cool whip (partially thawed)
3oz instant chocolate pudding mix
3oz instant vanilla pudding mix
3c milk
Little reeces pieces cups (chopped)

Layer 1: Preheat oven to 350 degrees. Blend together pecans, flour, and melted butter. Grease (or spray Pam) on the bottom of an 11 x 7 baking pan. Press pecan mixture into the bottom of the pan. Bake @ 350 degrees for 25 mins. Set aside to cool.

Layer 2: Mix cream cheese, powdered sugar, and 1 c cool whip. Blend together and spread over the 1st layer.

Layer 3: Mix chocolate and vanilla pudding mix with milk. Stir together and break up any lumps. Pour over layer 2.

Layer 4: Spread enough cool whip to cover layer 3. Sprinkle reeces cups on top or whatever chocolate pieces you like. Refrigerate. Best if chilled overnight.

Chocolate Chip Cookies

I love making Chocolate Chip Cookies. Mainly, it's because I like to eat the raw cookie dough and I love to see someone biting into one and saying "OMG this is really good!".

I have always used a stand by recipe that I got from my Home Ec. class when I was in middle school (Thanks Miss Webb, lol!). I am open to trying new ones though. I like my Chocolate Chip Cookies to be soft and chewy. I hate it when they are hard!

Chocolate Chip Cookies

2 1/4 Cups Flour
1 Tsp. Baking Soda
1 Tsp. Salt
1 Cup (2 sticks) unsalted Butter ( I only used 1 stick of butter and added 1/2 cup of Butter Flavored Crisco)
3/4 Cup Sugar
3/4 Cup Packed Dark Brown Sugar
1 Tsp. Vanilla
2 Eggs
1 12 oz. Package Chocolate Chips


Preheat oven to 375˚. Melt butter in microwave. Let cool completely (I like to just put the bowl of butter in the freezer for about 5 minutes). While butter is cooling, combine flour, baking soda and salt in a small bowl (set aside). Beat (melted, cooled) butter, sugar, brown sugar & vanilla in a larger bowl. Add eggs, one at a time, beating well. Gradually add flour mixture in increments. Stir in chocolate chips. Add more flour until not tacky. You want to be able to roll the dough in your hands without it sticking much. Roll the dough in your hands and drop on an air bake cookie sheet. Bake at 375˚ for 9-11 minutes. Be careful not to overcook! These are not supposed to be a dark brown, but a light color when they come out of the oven. Enjoy!!