Saturday, October 10, 2009

COOKIES WITH CANDY RECIPES!!



COOKIES MADE USING CANDY!

MALT MILK BALL COOKIES


I found this recipe at My Tasty Treasures and just had to try it...My family loved it and so I wanted to share it with you!

INGREDIENTS:
1 cup salted butter
3/4 cup packed brown sugar
1/3 cup white sugar
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 tbsp instant hot chocolate mix (I used my favorite kind, Ghirardelli's Chocolate Mocha)
2 eggs
2 1/4 cups flour
2 cups malted milk balls, chopped

DIRECTIONS:
In bowl, cream butter and sugars together. Then beat in eggs and vanilla.
Combine dry ingredients and gradually add to creamed mixture.
Stir in malted milk balls and shape into 1 ½ inch balls.
Place 2” apart on greased cookie sheet
Bake at 375F for 10 - 12 minutes

Cool for one minute before transferring to wire rack to cool

EASY FLOWER COOKIES ON A STICK

For a pretty, edible party centerpiece, try this homemade cookie bouquet that starts with a mix and milk chocolate stars

INGREDIENTS:
1 18-ounce roll refrigerated sugar cookie dough
1/4 cup all-purpose flour
1/4 cup fine or coarse colored sugar(s)
20 4-1/2-inch craft sticks
20 milk chocolate stars
DIRECTIONS;
Preheat oven to 375 degrees F. Knead together cookie dough and flour until combined. Shape dough into one hundred 3/4-inch balls. Roll balls in colored sugar(s) to coat. For each flower cookie, place a craft stick on an ungreased cookie sheet. Place five balls in a circle around the tip of the stick so their sides are just touching; leave 2 inches between cookies on cookie sheet.

Bake for 8 to 10 minutes or until edges are lightly browned. Press a chocolate star in the center of each flower shape. Cool for 1 minute on cookie sheet. Transfer to a wire rack and let cool. Makes 20 cookies.

TO STORE: Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days; or freeze for up to 3 months.

CANDY CANE BLOSSOMS

INGREDIENTS:
48 HERSHEY'S KISSES Brand Candy Cane Mint Candies
1/2 cup (1 stick) butter or margarine, softened
1 cup granulated sugar
1 egg
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons milk
Red or green sugar crystals, granulated sugar or powdered sugar

DIRECTIONS:
Heat oven to 350°F. Remove wrappers from candies.

Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.

Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.

Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.
Recipe from Hersheys

PEANUT BUTTER CUP COOKIES

Peanut Butter Cup Cookies are easy to make.

Use any peanut butter cookie recipe. Spoon small amounts (probably about 2 teaspoonfuls) into small 1 3/4″ muffin tins that have been sprayed with Pam. Don’t over fill. If the dough bakes over the top of the tin, the cookie will be difficult to remove from the muffin tin.

You can use store bought refrigerator cookie dough for this recipe, which is what I do. To get it out of the tube easily, cut the wrapping with a knife and, on each end, go all the way down to the opposite side. That makes it easy to slide the dough out of the wrapper without leaving dough stuck to the ends. There is no need to slice into the dough. Just cut through the wrapper.

Slice the dough into 12 slices and divide each slice into four pieces. If using more than one roll of dough, store the additional rolls in the refridgerator until needed. If left on the counter at room temperature, the dough gets soft quickly which makes it harder to work with.

You don’t have to roll the dough into balls or smoosh it down or anything else. Just drop it into well greased muffin tins.

Bake for 8-10 minutes at 350. Nine minutes is just right in my oven. As soon as they are removed from the oven, press a small peanut butter cup into the center.

After adding the peanut butter cups, leave the cookies in the tins to cool. The dough is soft and fragile while warm. If they are removed immediately, the cookies fall apart.


When cool, gently slide a small frosting spatula along the edge of the cups to loosen them.

At this point, you can freeze the cookies until time to serve. You can thaw them and drizzle them with melted almond bark (vanilla) and decorate with chocolate sprinkles. You could use red and/or green candy melts to drizzle over the tops and decorate with candy sprinkles. Or drizzle with melted chocolate and sprinkle with chopped peanuts…lots of ways to decorate them. Or leave them plain!

Wal-Mart sells mint cups that are similar to the peanut butter cups and you can use them with sugar cookie dough.
Recipe from Christmas Notebook





3 comments:

Carmen C. said...

OH MY GOSH do those ever look delicious!!! Definatley gonna have to try the malted milk ball cookies:)

Michele said...

Hi Sue -
I came upon your blog a few weeks back and I must say I put on weight with each update you provide!! I am a decorative painter and just began working on some wood plates to give as gifts and these are the perfect recipes to place upon them. Thank-you! ~.~

Sherri/Here Goes My Life said...

I just started making those peanut butter cup cookies and they are now one of my favorites. I will def have to try those flower cookies, so cute and creative. Thanks for sharing.Sherri