Cookies

1. Heat oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.

2. In a large bowl, cream the butter and sugars together with an electric mixer with a paddle attachment until very light and fluffy, about 5 minutes. Add egg and vanilla, beating until incorporated, and scraping down the bowl as needed. Beat in salt (fine sea or table) and baking soda until combined. Add the flour on a low speed until just mixed. The dough will look crumbly. Stir in the chocolate chunks.

3. Using a cookie scoop, if you don't have a cookie scoop it's about 1 tablespoon mounds, spacing them apart on the prepared baking sheet. Sprinkle each with a few flakes of sea salt. 

4. Bake for 10 minutes or until golden on the outside but still very gooey and soft inside. Once out of the oven, let the cookies rest on the baking sheet for 5 minutes. Transfer to a cooling rack.

1. You will cut the recipe in half so please keep this in mind when you are preparing your batter. Two bowls will be required. I made the white batter first and then the pink batter to make sure I kept everything separate. 

2. Preheat to 350 degrees F.

3. Remember use half the ingredients. 

   In a standing mixer fitted with a paddle attachment, cream butter, granulated sugar, vanilla and egg together.

4. Sift flour, cornstarch, salt. Mix until incorporated.

5. On the second batch add a few drops of red/pink food coloring to the 2nd batch of sugar/butter mixture. Mix until a desired color is reached. Sprinkle ¼ cup pink sanding sugar to one batch. 

6. Transfer both batters to plastic wrap. 

7. Roll into a disk and chill for about 1 hour.

8. Roll out each batter to a 1/4 inch thickness.

9. When you roll out the pink dough place more sanding sugar on top and place plastic wrap over the dough and re-roll so the sanding sugar sticks to the dough. The plastic wrap helps the sanding sugar stay off the rolling pin. 

10. Using a ruler and a sharp knife, cut ½ inch strips of each color batter.

11. Layer pink and white stripes so that they are touching.

12. Roll to create a seal. I use plastic wrap over the batter so it won't stick to the rolling pin. 

13. Cut cookies with a heart shaped cutter.

14. Place cookies on a baking sheet lined with parchment paper or silicone mat. 

15. Bake for 10 minutes and watch them closely you don't want them to brown. Let cool on a wire rack. 

1. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.

2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Whisk in the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill in the refrigerator for 2-3 hours or up to 3-4 days. Chilling is mandatory. I highly recommend chilling the cookie dough overnight for less spreading.

3. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.

4. Preheat oven to 350 degrees. 

5. Grease the bottom of your skillet with olive oil. You don't need much, a tablespoon is plenty. Use a paper towel to spread the oil on the bottom and sides of the skillet. Add your chocolate chip cookie batter to the skillet and spread evenly. 

6. Bake at 350 degrees for 30-35 minutes or until golden brown. Use a toothpick to make sure the center is done to your liking. Serve warm.

1. Preheat oven to 350 degrees.

2. Make sugar cookies directed on back of package. Use the cut out option if using Betty Crocker.

3. Roll out the dough and cut out circles.  I used a measuring cup for my circles. You can use a round cookie cutter, glass or anything in your kitchen that is round.
   

4. Line a cookie sheet with a silicone mat or grease the sheet if you don’t have a mat. Position one circle on the cookie sheet and place a Reese’s peanut butter cup in the middle of the dough. I suggest cutting the peanut butter cups in half. You can keep the peanut butter cup whole but the cookie will have a larger bump instead of a minimal one.  I tried it both ways and I like it better cut in half.
5. Add another circle dough right on top and press the dough circles together.  I used a cake pop stick to dent the edges of the cookie. If you don’t want the dents just firmly press the edges together. I also added some coarse sugar to the top of the cookie.
6. Bake for 9-10 minutes at 350 degrees.

7. Let the cookies completely cool on a wire rack and drizzle with melted chocolate. I used Wilton Candy Melts for the chocolate. 

1. Preheat oven to 350 degrees.

2. Cream the butter, shortening and sugar together on medium speed using a handheld or stand mixer with a paddle attachment. Beat in eggs, almond extract, baking powder, and salt. Add flour, and mix until a dough forms.

3. Use a cookie scoop or roll dough in tablespoon size balls and bake for 8-10 minutes on an ungreased baking sheet or silicone baking mat.

1. Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
2. In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth, about 2 minutes. Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
3. On low speed, beat in the flour and salt. Turn up to high speed and beat until completely combined.

4. Press the dough-- follow manufacturer’s directions to fit your cookie press with a decorative plate. Scrape some of the dough into your cookie press. Hold the cookie press perpendicular to the lined baking sheet and press out the cookies 2 inches apart. Decorate the shaped cookie dough with sprinkles if you desire. 

5. If the cookie dough becomes too soft as you work, chill the shaped cookie dough in the refrigerator for 10 minutes before baking.
6. Bake until very lightly browned on the edges, 7 to 9 minutes.

7. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. 

8. Cookies stay fresh in an airtight container at room temperature for up to 1 week.
9. Make ahead tip: You can chill the cookie dough in the refrigerator for up to 4 days before pressing the dough through the cookie press. You can also freeze the cookie dough for up to 3 months; allow to thaw overnight in the refrigerator, then bring to room temperature before continuing with step 4. Baked cookies freeze well for up to 3 months; thaw before serving.

Instructions

1. Preheat oven to 350º degrees (F). Prepare the cookie sheet with parchment paper, a silicone mat or spray the pan with non-stick spray.

2. Chop candy into small pieces.

3. In a stand mixer use the paddle attachment  Cream together the butter, peanut butter and brown sugar until light and fluffy, about 2-3 minutes.

4. Add in the egg on low speed.

5. In a separate bowl, sift together flour, baking soda, cornstarch, baking powder, and salt. 

6. Slowly add the flour mixture to the wet ingredients and mix until just combined.
7. Stir in the oats and all candies by hand.

8. Using a cookie scoop (2-3 tablespoons), scoop out cookie dough into balls. Place on baking sheet. I placed 12 on each sheet. 

9. Bake the cookies for 8-10 minutes until the edges are just starting to brown and the top still looks slightly undercooked.
10. Remove from the oven and cool for 5 minutes on the baking sheet before moving them to a wire rack to cool completely.

Instructions

1. Beat together with paddle attachment cream cheese, butter, shortening and brown sugar in a large mixing bowl until combined. Add eggs one at a time beating after each one.

2. Mix in muffin mix and flour until just combined. Add white chocolate chips and stir until incorporated.
3. Chill dough in the refrigerator at least 30 minutes.

4. Preheat oven to 350 degrees. Line baking sheet with parchment and lightly spray with grease or lightly grease baking sheets.

5. Scoop cookie dough mix into 1 inch balls onto baking sheets. Bake 10-12 minutes or until golden brown on edges.

6. In between baking batches of cookies make sure to store the dough in the refrigerator.