With talk of the holidays and cookie party's on the brain, here's a few recipes that sounded easy and/or fabulous!
3 INGREDIENT PEANUT BUTTER COOKIES
1 cup sugar
1 cup peanut butter ( I use crunchy)
mix all 3 ingredients, make balls and roll in sugar. Press with fork.
Bake at 350 for about 9-11 minutes.
I actually triple this recipe. Everybody goes nuts for these.
CAKE MIX COOKIES
Get a box of cake mix. Any kind. Add 1/2 cup of oil and two eggs. Mix and drop on cookie sheet. Bake for 9-12 minutes at 350 degrees.
* 3 eggs
* 1 1/2 cups packed brown sugar
* 1 cup white sugar
* 1 teaspoon vanilla extract
* 1 teaspoon corn syrup
* 2 teaspoons baking soda
* 1/2 cup butter
* 1 1/2 cups peanut butter
* 4 1/2 cups rolled oats
* 1 cup semisweet chocolate chips
* 1 cup candy-coated milk chocolate pieces
1. Preheat oven to 350 degrees F.
2. In a very large bowl, beat the eggs.
3. Add the remaining ingredients in order, mixing well.
4. Use an ice cream scoop to put on ungreased cookie sheet. Bake for 12 to 15 minutes.
MINI MUFFIN REESE’S BROWNIES
1 box brownie mix (nothing fancy! Dunkin Hines Chewy Fudge will work better than anything that costs twice as much)
1 bag Reeses mini peanut butter cups
Prepare brownie mix as directed on box. Spray muffin tin with Pam. Fill each muffin cup 2/3 full with brownie batter. Bake in 350 degree oven for 10 minutes. While brownies are baking, unwrap enough mini peanut butter cups for each muffin cup (my pan holds 24). Immediately push one peanut butter cup into each brownie. Cool in refrigerator, if possible, or if you live in Vermont, pop 'em right outside for a nano-second and you're good. To remove brownies from muffin tin, make sure they're thoroughly cooled and use a knife or spoon. They should pry out easily if you sprayed the tin well with Pam Makes around 48 mini brownie peanut buttery bite thingies.
PUMPKIN CHOCOLATE CHIP SQUARES:
Prep: 30 minutes, Total: 2 hours 30 minutes
2 cups (spooned and leveled) all-purpose flour
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) semisweet chocolate chips
Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.