Cookies with Candy
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Giant Colorful Candy Cookies
- 1 cup packed brown sugar
- 3/4 cup granulated sugar
- 1 cup butter or margarine — softened
- 1 teaspoon vanilla
- 2 eggs
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- 2 cups candy-coated chocolate candies
Heat oven to 375º. Beat sugars, butter, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, salt and baking soda. Stir in candies.
Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 2 inches apart onto ungreased cookie sheet. Flatten dough slightly with fork. Bake 11 to 14 minutes or until edges are light brown. Cool 3 to 4 minutes; carefully remove from cookie sheet to wire rack.
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Mixed Nut Bars Recipe
- 1 cup packed brown sugar
- 1 cup butter or margarine — softened
- 1 teaspoon vanilla
- 1 egg yolk
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 8 ounces vanilla-flavored candy coating — chopped OR 1 1/4 cups vanilla milk (white) chips
- 1 (12 ounce) can salted mixed nuts
Heat oven to 350º. Beat brown sugar, butter, vanilla and egg yolk in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Press in ungreased rectangular pan, 13 × 9 × 2 inches. Bake about 25 minutes or until light brown.
Immediately sprinkle candy coating evenly over baked layer. Let stand about 5 minutes or until softened; spread evenly. Sprinkle with nuts; press gently into topping. Cool completely. Cut into 8 rows by 4 rows
bars.
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Peanut Butter Hidden Middles Recipe
- 1 (1 pound 1.5 ounce) pouch peanut butter cookie mix
- 1/3 cup vegetable oil
- 1 egg
- 36 miniature marshmallows
- 12 one-inch chocolate-covered peanut butter cup candies
- 12 chocolate-covered peanut-buttery candy balls (about 1/2 inch in diameter)
- Sugar
Heat oven to 375º. Empty cookie mix into large bowl. Break up lumps in mix with spoon. Stir in oil and egg until soft dough forms.
Divide dough into thirds. Shape one-third dough by tablespoonfuls around 3 miniature marshmallows. Shape one-third dough by tablespoonfuls around 1 peanut butter cup. Shape one-third dough by tablespoonfuls around 1 candy ball. Roll each ball in sugar. Place about 2 inches apart on ungreased cookie sheet. Bake 7 to 9 minutes or until light golden brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
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Easy Decorated Gingerbread Cookie Ingredients:
- 1 package gingerbread cake and cookie mix
- 1/4 cup hot water
- 2 tablespoons all-purpose flour
- 2 tablespoons butter or margarine — melted
- Sugar
- 1 tub Rich & Creamy vanilla
- ready-to-spread frosting
- Miniature chocolate chips, raisins, cut-up gumdrops, colored sugar, miniature marshmallows, red cinnamon candies, shredded coconut, chocolate shot or shoestring licorice — if desired
Preparation:
Heat oven to 375º. Mix gingerbread mix, hot water, flour and butter in medium bowl with spoon until dough forms.
Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press bottom of glass into dough to grease, then dip into sugar; press on shaped dough to flatten to 2 1/2 inches in diameter.
Bake 8 to 10 minutes or until edges are firm (do not overbake). Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Frost with frosting. (Cover and refrigerate any remaining frosting.) Decorate as desired with chocolate chips and candies.
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