THESE ARE MY FAVORITE ALL-TIME COOKIES. YOU HAVE TO TRY THEM THEY ARE DELICIOUS.
Yield: Makes 3 dozen
Ingredients
1/2 cup unsalted butter, softened
1/2 cup DOMINO Granulated Sugar
1/2 cup firmly packed DOMINO Light Brown Sugar
2/3 cup creamy USA PEANUT Butter
1 large egg
2 cups BISQUICK Original All-Purpose Baking Mix
2/3 cup almond toffee bits
2/3 cup coarsely chopped USA PEANUTS
2/3 cup NESTLE TOLL HOUSE Milk Chocolate Morsels
10 ounce vanilla caramels
2 to 3 tablespoons whipping cream
1/2 teaspoon vanilla extract
2/3 cup NESTLE TOLL HOUSE Milk Chocolate Morsels, melted
Preparation
TIP: The chocolate drizzle on the cookies will harden as it cools.
Preheat oven to 350°. Beat first 4 ingredients at medium speed with an electric mixer until creamy. Add egg, beating until blended. Add baking mix, beating at low speed just until blended. Stir in toffee bits, chopped peanuts, and 2/3 cup chocolate morsels.
Drop dough by rounded tablespoonfuls onto ungreased baking sheets; flatten dough with hand.
Bake at 350° for 10 to 12 minutes or until golden brown. Cool cookies on baking sheets 1 minute; remove cookies to wire racks.
Microwave caramels and 2 tablespoons cream in a glass bowl at HIGH 1 minute; stir. Continue to microwave at 30-second intervals, stirring until caramels melt and mixture is smooth; add remaining cream, if necessary. Stir in vanilla. Spoon caramel mixture evenly onto tops of cookies; drizzle evenly with melted chocolate.
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Dec 17, 2009
Peanut Butter Candy Bar Brownies
Yield: 28 small bars or 18 large bars
Ingredients
1 (16-oz.) package peanut-shaped peanut butter sandwich cookies, crushed
1/2 cup butter, melted
1 (14-oz.) can sweetened condensed milk
1/2 cup creamy peanut butter
1 tablespoon vanilla extract
5 (1.5-oz.) packages chocolate-covered peanut butter cup candies, coarsely chopped
2 (2.1-oz.) chocolate-covered crispy peanut buttery candy bars, coarsely chopped (we tested with Butterfinger)
1 cup semisweet chocolate morsels
1/2 cup honey-roasted peanuts
1/2 cup sweetened flaked coconut
Preparation
Combine crushed cookies and butter in a medium bowl. Press crumb mixture into bottom of a greased aluminum foil-lined 13" x 9" pan, allowing foil to extend over ends of pan. Bake at 350° for 6 to 8 minutes.
Combine condensed milk, peanut butter, and vanilla in a medium bowl, stirring until smooth.
Sprinkle chopped candy bars, chocolate morsels, peanuts, and coconut over crust. Drizzle condensed milk mixture over coconut.
Bake at 350° for 27 minutes or until lightly browned. Remove to a wire rack, and let cool in pan. Use foil to lift uncut brownies out of pan. Peel foil away from sides of uncut brownies, and cut into bars.
Ingredients
1 (16-oz.) package peanut-shaped peanut butter sandwich cookies, crushed
1/2 cup butter, melted
1 (14-oz.) can sweetened condensed milk
1/2 cup creamy peanut butter
1 tablespoon vanilla extract
5 (1.5-oz.) packages chocolate-covered peanut butter cup candies, coarsely chopped
2 (2.1-oz.) chocolate-covered crispy peanut buttery candy bars, coarsely chopped (we tested with Butterfinger)
1 cup semisweet chocolate morsels
1/2 cup honey-roasted peanuts
1/2 cup sweetened flaked coconut
Preparation
Combine crushed cookies and butter in a medium bowl. Press crumb mixture into bottom of a greased aluminum foil-lined 13" x 9" pan, allowing foil to extend over ends of pan. Bake at 350° for 6 to 8 minutes.
Combine condensed milk, peanut butter, and vanilla in a medium bowl, stirring until smooth.
Sprinkle chopped candy bars, chocolate morsels, peanuts, and coconut over crust. Drizzle condensed milk mixture over coconut.
Bake at 350° for 27 minutes or until lightly browned. Remove to a wire rack, and let cool in pan. Use foil to lift uncut brownies out of pan. Peel foil away from sides of uncut brownies, and cut into bars.
Chocolate-and-Almond Macaroons
Yield: Makes 2 dozen
Ingredients
3/4 cup sweetened condensed milk
1 (14-oz.) package sweetened flaked coconut
1/4 to 1/2 tsp. almond extract
1/8 teaspoon salt
24 whole unblanched almonds
1/2 cup dark chocolate morsels
Preparation
1. Stir together first 4 ingredients. Drop dough by lightly greased tablespoonfuls onto parchment paper-lined baking sheets. Press an almond into top of each cookie.
2. Bake at 350ยบ for 15 to 17 minutes or until golden. Remove to wire racks to cool.
3. Microwave 1/2 cup chocolate morsels in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until melted and smooth, stirring at 30-second intervals and at end. Transfer to a 1-qt. zip-top plastic freezer bag; cut a tiny hole in 1 corner of bag. Pipe melted chocolate over cooled cookies by gently squeezing bag.
Ingredients
3/4 cup sweetened condensed milk
1 (14-oz.) package sweetened flaked coconut
1/4 to 1/2 tsp. almond extract
1/8 teaspoon salt
24 whole unblanched almonds
1/2 cup dark chocolate morsels
Preparation
1. Stir together first 4 ingredients. Drop dough by lightly greased tablespoonfuls onto parchment paper-lined baking sheets. Press an almond into top of each cookie.
2. Bake at 350ยบ for 15 to 17 minutes or until golden. Remove to wire racks to cool.
3. Microwave 1/2 cup chocolate morsels in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until melted and smooth, stirring at 30-second intervals and at end. Transfer to a 1-qt. zip-top plastic freezer bag; cut a tiny hole in 1 corner of bag. Pipe melted chocolate over cooled cookies by gently squeezing bag.
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