Chewy Chocolate Cookie with Peanut Butter Chips

Ingredients
2 cups butter, softened
4 cups sugar
4 eggs
1 3.9 oz (4 serving) instant chocolate pudding
4T unsweetened cocoa
5 cups flour
2t baking soda
2t salt
10z package peanut butter chips

Directions
Preheat oven to 375

In a large bowl, cream butter and sugar until light and fluffy.  One at a time, add eggs and beat well with each addition.  Add pudding, cocoa, soda, salt and mix.  Add flouur one cup at a time.  Mix in peanut butter chips.

Use a small cookie scoop and place on ungreased cookie sheet.  Bake for 12 - 14 minutes or until tops are cracked.  Remove and cool completely on cookie sheet.

ENJOY!

Jumbo Banana Cookies

Ingredients
1/2 cup shortening
1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup mashed bananas
1/2 cup evaporated milk
1t vanilla
1t distilled white vinegar
3 cups flour
1 1/2 t baking soda
1/2 t salt
* 1 cup chopped walnuts (optional)

Directions
Mix together shortening, butter, sugar, eggs, bananas, vanilla, evaporated milk and vinegar until light and creamy.

Add flour baking soda and salt.  Mix in nuts.

Chill one hour in the fridge.

Drop by teaspoonful on greased cookie sheet about two inches apart.  Bake at 375 degrees for about 15 minutes. Cool completely, then frost.

Frosting:
2 1/2 cups powdered sugar
2 T butter, softened
1/4 cup evaporated milk
1/4 t vanilla

Mix and beat until soft.  Spread on top of cookies. 

Eat and enjoy.  They are a very soft cookie!

Best Peanut Butter Cookies Ever

I love big, soft, chewy cookies - so I came up with these!

Ingredients
1 cup butter, softened
1 cup peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
1/2 tsp vanilla
3 1/2 cups flour
1 t baking powder
1 1/2 t baking soda
1/2 t salt

Directions
Cream together butter, peanut butter and sugars.  Beat in eggs and vanilla.

In separate bowl, combine flour, baking powder, baking soda and salt.  Slowly add to batter.  Refrigerate for 1 hour (makes the dough easier to handle and bakes more even).
Roll in to large balls and roll in sugar.  Flatten with fork, making the fun criss-cross pattern.  Or, if you have them, use a cookie press.  Bake at 375 for 12-15 minutes, until edges are light brown.  Cool for 10 minutes on cookie sheet, then move to wire rack.
Trust me, these are NUMMY!

I like to double my recipes, then freeze half the dough to use later.  When you do this, you can bake up just one batch at a time, so you don't have too many cookies in the house tempting you to eat them all.  And trust me, you'll be tempted! ;)

Lemon Caramel Cookies

Yes, I love lemon. Yes, I love caramel. And using Caramel Hershey Kisses is so fun in so many recipes! This is now my new favorite cookie. It’s a shortbread type, so it’s not overly sweet. I may just wrap these around a big chunk of caramel the next time I make them. Enjoy!

 

Ingredients
1 ½ cups butter, softened
¾ cups sugar
1T lemon extract
3 cups flour
2 cups chopped pecans
30 caramel kisses

 

Directions

 

Preheat oven to 375 degrees

 

In a large bowl, beat together the butter, sugar and lemon extract until fluffy. Add the flour and pecans; beating at a low speed until well blended.

 

Cover and refrigerate for an hour (it makes the dough easier to handle)

 

Take a spoonful of dough and wrap around the unwrapped kisses and roll into a ball. Bake on an ungreased cookie sheet for 10-15 minutes until set and bottom edges are light golden brown. Cool 5 minutes, then remove to rack to cool completely. Sprinkle with powdered sugar.

Options

• Drizzle with melted chocolate after cooled
• Use another kind of nut: almonds, peanuts, etc
• Use another type of extract or flavor of kiss.