Pumpkin Spice Cookie Cups

I made these cute little cookie cups last week for Alpha.  I did double the recipe.  The single batch makes 24 and that is listed below.

1 package pumpkin spice cookie mix + ingredients listed on package to prepare
¼ cup flour
1 package vanilla instant pudding mix
1 cup heavy cream
1 tsp of Pumpkin Pie Spice


Mix vanilla pudding mix and pumpkin pie spice with 1 cup heavy cream and whisk it until it's smooth, place in refrigerator so it will be thick and cold when you are finished baking the cookie cups.

Mix pumpkin spice cookie mix according to package directions and add in ¼ cup flour to the mixture. This will make the dough a bit stiffer.

Make 24 balls of cookie dough and place them into mini muffin pans sprayed with a baking spray so they won't stick.  Then press up the sides of the muffin pan.

Bake cookies for 10-12 minutes. Check with toothpick. Bake at 350, reduce the temp to 325 if using dark coated pans.

When removed from the oven, I like to use the end of a wooden spoon or part of my apple corer to make the well a bit deeper and cleaner looking.

Let cool 5 minutes in pan, then remove the cookie bites from baking pan and cool completely.

Place filling into a piping bag fitted with a large open star tip and pipe filling onto cookie cups.

Refrigerate them until ready to eat, remove 30 minutes before serving so they will come to room temperature.

I can't even begin to tell you how yummy these were!!!!

Fruit Pizza (aka Fruit Topped, Frosted Sugar Cookies)

I am having a hard time figuring this sessions group out.  The last session's participants gobbled up dinner and desserts.  This session it is the opposite.  Last week a woman made a huge salad that had fruit and that went over well.  So I figured that I would try to make some dessert that would have fruit.

I looked and finally came up with mini fruit pizzas, also known as Fruit Topped, Frosted Sugar Cookies.  Then the search for the perfect one.  I made my own favorite butter cookie recipe and had to figure out Nutella or Cream Cheese Frosting.  All of the Cream Cheese Frostings had Cool Whip.  I am not a huge fan of Cool Whip.  I just don't like the after taste left in my mouth.

Then.....Ahhhhhh!  Someone posted a great frosting recipe. You can find the original at Pinch of Yum.

Cream Cheese Frosting:
12 ounces cream cheese, softened
1 stick unsalted butter, softened
1 teaspoon vanilla
2 cups powdered sugar

Combine Cream Cheese and Butter until smooth.  Add in the vanilla and powdered sugar until well combined.

Since I was making this ahead of time, I put it in a Gladware container and stored in the fridge.  I took it out about 30 minutes before assembling the cookies to make it more spreadable.

For the Cookies.

6 cups flour
4 tsp baking powder
1 tsp salt
2 cups unsalted butter - room temp
1 1/2 cups granulated sugar
2 eggs - room temp
4 Tbsp milk
3 tsp vanilla

Sprinkles, sugars, and whatever decorations that you like.  I have a sprinkles addiction...

Combine flour, baking powder and salt and set aside.

Cream sugar and butter, then add eggs milk and vanilla.

Slowly add the flour mixture and beat until combined.

Roll out on waxed paper about 1/4 inch thick and then put into the fridge for 20 to 30 minutes.  While chilling preheat oven to 350.  After chilling, cut out shapes and place them on a parchment lined cookie sheet.

I can not stress this enough, keep everything; pans, dough, cookie cutters cold.  This makes it so much easier.  Between batches I would chill the pans in the fridge and the cookie cutters in the freezer.

Bake for 10-12 minutes.  You do not want them to brown.

For the fruit we had
Strawberries, cut into thin slices
Blueberries
Red Grapes
Mandarin Oranges, drained
Pineappe Tidbits, drained
Mango, diced
Banana, sliced
Kiwi

I left some of the cookies plain, some were spread with Nutella and some with the Cream Cheese Frosting.  Then Master Chef Victoria had fun decorating them.

In typical Miss V fashion, she did make some smiley faces on some of the cookies.

Sharing on
Melt in Your Mouth Monday

Valentine Cut out Cookies 2014

Yesterday I made some cute cookies for Alpha which is on Valentine's Day.  I don't like to really celebrate Valentine's Day.  I know it is just me, but telling someone once a year that you love them because the calendar says you should, just doesn't work for me.  I do like to make cutesy little treats though.

For the Cookies

6 cups flour
4 tsp baking powder
1 tsp salt
2 cups unsalted butter - room temp
1 1/2 cups granulated sugar
2 eggs - room temp
4 Tbsp milk
3 tsp vanilla

Sprinkles, sugars, and whatever decorations that you like.  I have a sprinkles addiction...

Combine flour, baking powder and salt and set aside.

Cream sugar and butter, then add eggs milk and vanilla.

Slowly add the flour mixture and beat until combined.

Roll out on waxed paper about 1/4 inch thick and then put into the fridge for 20 to 30 minutes.  While chilling preheat oven to 350.  After chilling, cut out shapes and place them on a parchment lined cookie sheet.

I can not stress this enough, keep everything; pans, dough, cookie cutters cold.  This makes it so much easier.  Between batches I would chill the pans in the fridge and the cookie cutters in the freezer.

Bake for 10-12 minutes.  You do not want them to brown.  I did find that 10 minutes were perfect for this size cookie.


I saw cute two toned cookies somewhere on Pinterest and thought I would try them out.  So I tinted some of the dough Fuchsia with Americolor Gels.  Doing this, you need to keep everything COLD or you will have a problem cutting out the two sizes and fitting in the opposite colored heart.

Oatmeal Dark Chocolate Chip Cookies

Here is the second variety that I made this morning.

Sift the dry ingredients and set aside.
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt

Mix ins
3 cups oats (not instant)
1 1/2 cups dark Chocolate Chips

1/2 cup unsalted butter, softened
1/2 cup coconut oil
1 cup sugar
1 cup brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla

Preheat oven to 350°.

Cream the butter, coconut oil until light and fluffy.

Add one egg at a time and fully incorporate then add vanilla.

Add the flour mixture into the wet ingredients.

Gently add the Mix ins.

Use a cookie scoop to portion out the cookie dough. Leave them 2-inches apart onto parchment lined baking sheet.

Bake 11-13 minutes, until golden.  Do not over bake!

Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.

Oatmeal Raisin Cookies

So a sweet woman at church asked if I could make oatmeal cookies for the English Tea Bake Sale.  Sure!  I plan on making a few different varieties based on this recipe.

Sift the dry ingredients and set aside.
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 tsp ground cinnamon

Mix ins
3 cups oats (not instant)
1 1/2 cups raisins

1/2 cup unsalted butter, softened
1/2 cup coconut oil
1 cup sugar
1 cup brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla

Preheat oven to 350°.

Cream the butter, coconut oil until light and fluffy.

Add one egg at a time and fully incorporate then add vanilla.

Add the flour mixture into the wet ingredients.

Gently add the Mix ins.

Use a cookie scoop to portion out the cookie dough. Leave them 2-inches apart onto parchment lined baking sheet.

Bake 11-13 minutes, until golden.  Do not over bake!

Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.

Cherry Spritz

I also spotted this on Pinterest and realized that I didn't make a single batch of Spritz cookies over Christmas Break.  So I made them on Thursday for our Friday Alpha Class.  The original can be found at The Prepared Pantry.

Ingredients

3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups butter
1 cup granulated sugar
1 large egg
2 tablespoons milk or cream
2 teaspoons cherry flavor
1/2 teaspoon almond extract
2 drops red food coloring

Directions

Preheat the oven to 375 degrees.

In a large bowl, whisk the flour and baking powder together to disperse the baking powder.  Set aside.
Cream the butter and sugar together.  Add the egg, milk or cream, the cherry flavor, vanilla extract, and almond extract.  Continue beating until well combined.

Add the flour mixture to the creamed mixture in three parts, beating after each.  Add enough red food coloring to make pink dough.  Load the dough into a cookie press and press cookies onto an ungreased baking sheet leaving at least 1/2 inch between cookies.  Decorate with candies, maraschino cherries, or sprinkles
.
Bake for six to eight minutes or until the cookies are lightly browned around the edges.  Remove the cookies from the pan to cool on wire racks.

For me, these were just OK.  Nothing special... I am not sure if mine spread so much because of this weather.  It has been raining all week and the humidity is thick.  When I make these at Christmas time it is much drier and cooler.

Chocolate Kiss Cookies

So I pinned this recipe a while ago too.  I figured it could be used for any holiday just by switching up the sprinkles and kisses.  You can find the original recipe at The Kitchen is My Playground.

1 cup all-purpose flour
1/3 cup cocoa powder
1/4 tsp. salt
1 stick unsalted butter, softened
2/3 cup sugar
1 egg yolk
2 tbs milk
1 tsp vanilla extract
3/4 to 1 cup assorted Valentine sprinkles
25 to 30 Hershey Kisses, unwrapped

Combine flour, cocoa, and salt; set aside.

With an electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes.
Add egg yolk, milk, and vanilla; mix until incorporated. Reduce mixer speed to low and add the flour mixture until just combined.

Wrap dough in plastic wrap and refrigerate until firm, 1 hour.

Roll chilled dough into 1-inch balls and roll each ball in sprinkles, completely covering the dough ball with sprinkles. Place balls about 2 inches apart on a parchment lined baking sheet. With your thumb, gently press down into the center of each ball just slightly to make a very small indentation.

Chill the baking sheet of dough balls in the refrigerator for 10 to 15 minutes.

Bake at 350 degrees until set, about 12 minutes.

After removing cookies from the oven, immediately place a Hershey Kiss in the center of each cookie. Place the cookie sheet in the fridge, that way the kisses won't melt and run everywhere.

Store cookies in an airtight container.

Turkey Cookies

I know everyone saw these on Facebook and Pinterest.  Since Miss V is in Middle School they typically don't have a harvest party.  I really needed and excuse to make them so I made them for our Alpha Class.

I do have to say, I had a problem with the cookie dough.  It was incredibly dry and the first batch were obviously to small for regular sized peanut butter cups.  So I made another batch and used my ice cream scoop and it actually broke.  I guess I will have to buy another one at Publix.

You can find the original recipe at Imperial Sugar.  For the frosting, I used
8 cups confectioners sugar
1/2 cup butter
1/2 cup shortening
10 tbsp. milk
2 tsp. vanilla extract
Gel food coloring

Combine all ingredients except food coloring in the bowl of a stand mixer. Beat on medium-high speed until smooth and stiff, 4-5 minutes.  Tint with your favorite colors.

I did run to Sweetbay and picked up a couple packages of Snack Size Peanut Butter cups.  If I make them again, I am NOT using that cookie recipe!  I will stick to my favorite Rolled Butter Cookie recipe.

Chocolate Coconut Cookie Cups

So I saw this on Pinterest and I knew this would be a great little dessert.  You can find the original recipe at She Wears Many Hats.

16.5 ounce Pillsbury Sugar Cookie Dough (I made my own sugar cookie dough, I just don't like the taste of those pre-made dough)
8 ounces semi-sweet chocolate chips, melted according to package directions
1 cup sweetened shredded coconut, toasted

Preheat oven to 350°F.

Grease or spray mini-muffin tin with cooking spray.

Form 48 cookie dough balls, about ¾” round each, and place each in a mini-muffin cup.

Bake at 350°F for 15-17 minutes.

Let cool about 2-3 minutes, then using the edge if a knife, gently slide tip around each “cookie cup” to
release from muffin tin. Place on cooling rack to finish cooling.

Once cool, dip each “cookie cup” top in chocolate, letting excess drip.

Before chocolate hardens, top with toasted coconut.

Here is the cookie dough recipe that I used
3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup margarine or butter
2 eggs
1 1/2 cups sugar
1 teaspoon vanilla

In large bowl, combine flour, baking powder, baking soda and salt; mix well. Using fork or pastry blender, cut in 1 cup margarine until mixture is crumbly. In small bowl, beat eggs. Gradually add sugar, 1 teaspoon vanilla, beating until light. Add to flour mixture in large bowl. Stir by hand until dough forms. (If necessary, knead dough with hands to mix in dry ingredients.) Cover with plastic wrap; refrigerate 1 hour for easier handling.

I actually just made this in my mixer by creaming the butter and sugar.  Add the eggs and vanilla.  Then dry ingredients.

Pumpkin White Chocolate Chip Cookies

I made these for Alpha and they were a huge hit.

This recipe comes from a mom at Miss V's school.

2 eggs
1 16 oz can Pumpkin (2 cups)
1 cup vegetable oil
2 cups granulated sugar
4 cups flour
1 bag (12 oz) chocolate chips
4 tsp baking powder
2 tsp cinnamon
2 tsp milk
1 tsp salt
2 tsp vanilla
1/2 tsp ginger
2 tsp baking soda
1/4 tsp cloves

Mix together in bowl. Drop spoonfuls onto ungreased baking sheet. Bake at 375 for 10 min. Cool on rack. Cookies stay soft after cooling.

No Bake Cookies

I needed to make some sort of Cookie for an event at Miss V's School and was quickly running out of time, so I made yummy no bake cookies but put them in a 13x9 pan.

2 cups sugar
4 tablespoons cocoa
1 stick butter
1/2 cup milk
2 tablespoons cold coffee
1 cup peanut butter (I used Peanut Butter & Company Dark Chocolate Dreams)
1 tablespoon vanilla
3 cups oatmeal

Spray a 13x9 pan with cooking spray and set aside.

In a heavy saucepan bring to a boil, the sugar, cocoa, butter, milk and cold coffee. Let boil for 1 minute then add peanut butter, vanilla and oatmeal.

Pour hot mix into the prepared pan and smooth with a spatula.  Let cool and then cut into squares.

Oh these were so yummy!

Chewy Chocolate Cookies with Mint M&M's

I kind of combined a few different recipes and came up with this.  I love the combination of mint and chocolate and just had a couple bags of Mint M&M's in my baking cabinet.

1 cup plus 2 tablespoons unsalted butter, room temp
1 cup sugar
1 cup light brown sugar
2 eggs, room temp
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 cups unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups of Mint M&M's (a bag and half)

Preheat oven to 350 degrees.

Add butter and sugars to a large bowl, turn a hand mixer to medium speed and beat until creamy, light and fluffy.

Add eggs one at a time until well combined.  Add vanilla

In a separate bowl,sift together the flour, cocoa powder, baking soda and salt.

With the a mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. The cookie batter will become very thick. You only need to mix until everything has combined.

Stir in the Mint M&Ms.

Drop cookie dough by medium cookie scoopfuls onto cookie sheets.  Bake 9 to 12 minutes or until the cookies have puffed a little and the tops are dry.

Cool on baking sheets for 5 minutes then transfer to a cooling rack and cool completely.

When these are warm they are gooey like brownies.  These also came out great!

Triple Chocolate Chip Cookies

I pinned this yummy looking cooking months ago and couldn't find the Sno-Caps.  Well the other day I was at Walmart need the electronics section where they have the big display of boxed candy and I spotted Sno-Caps!  Woo hoo, I bought two boxes.

The original recipe came from Sally's Baking Addiction.

3/4 cup (1.5 sticks) unsalted butter, room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
1 large egg, room temperature
2 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1/2 cup SNO-CAPS

Preheat oven to 350F.

Line two cookie sheets with parchment paper. Set aside.

In a stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla.

On low speed, mix in flour, cornstarch, baking soda and salt. Stir in chocolate chips. Dough will be thick and sticky.

Using a medium cookie scoop drop balls of dough onto cookie sheet.

Bake for 8-9 minutes, until barely golden brown around the edges. Do NOT bake them longer than 10 minutes.

Remove and let cool for 3 minutes on the cookie sheet then transfer to cooling rack.

This made about 28 cookies.  I should have placed a couple Sno-Caps on top of each scoop of dough so that you could have seen them.  These also came out great!

Iced Oatmeal Cookies

I love Iced Oatmeal Cookies and I saw this on Pinterest.  You can find the original recipe at Mother Thyme.

2 cups rolled oats
2 cups flour
1 tbs baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp fresh nutmeg
1 cup (2 sticks) unsalted butter, room temp
1 cup light brown sugar
1/2 cup sugar
2 large eggs, room temp
1 tsp vanilla extract

Glaze
2 cups confectioners sugar
3 tbs milk

Preheat oven to 350.

Line cookie sheets with parchment paper and set aside.

Place oats in a food processor and pulse for about 10 seconds until course.

Mix oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg, set aside.

Cream butter and sugars until fluffy.

Add in eggs one at a time then vanilla extract.

Gradually add in the dry ingredients and mix to combine.

Use a medium cookie scoop to scoop dough and place on cookie sheets about 2 inches apart.

Bake for 10-12 minutes until the bottoms to being to turn light brown.

Cool on the cookie sheet for about 5 minutes then transfer to a wire rack to cool completely.

Glaze:

Mix the confectioners sugar and milk until smooth.  I used a medium gladware round bowl.

Quickly dip the tops of the cookies into the glaze and let excess drip off.

Place back on wire rack until glaze sets.

Store cookies in an airtight container.

These came out really well!

Chewy Coconut Cookies

Here is another Pinteres Cookie recipe for our Alpha Class.  It also comes from Tracey's Culinary Adventures.

**Note this does not make a big batch of cookies.  If you look at the measurements and compare it to a typical chocolate chip cookie dough for instance, you will notice that it is approx half of that.  Just a little heads up.

1 1/2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/2 cup white chocolate chips
1/2 cup sweetened shredded coconut

Preheat oven to 350 F. Line two baking sheets with parchment paper.

In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Beat in the egg and then the vanilla. With the mixer on low, gradually add the dry ingredients, beating just until combined. Stir in the white chocolate chips and coconut until evenly distributed.

Using a small cookie scoop portion the batter onto the prepared baking sheets, spacing the cookies about 2 inches apart. Bake for about 9 minutes or until the edges of the cookies are set. Transfer the baking sheets to wire racks and let the cookies cool for a few minutes then remove the cookies to the wire rack to cool completely. Repeat with the rest of the cookie dough.

I think I liked these best out of the recipes that I tried today.  When I make them again, I am certainly going to double the recipe and make a normal size batch of cookies.

Chewy Chocolate Cookies

Here is another recipe from Pinterest that I made for our Alpha Class.  You can find the original recipe at Tracey's Culinary Adventures.

1 1/4 cups all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1 teaspoon cornstarch
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 cup M&Ms

Preheat oven to 350 F. Line two baking sheets with parchment paper.

In a medium bowl, sift the flour, cocoa powder, cornstarch, baking soda, and salt togetherIn the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Beat in the egg and then the vanilla. With the mixer on low, gradually add the dry ingredients, beating just until combined.

Using a small cookie scoop (mine measures about 1 1/2 inches across), portion the batter onto the prepared baking sheets, spacing the cookies about 2 inches apart and press and M&M onto the dough. Bake for about 8 minutes.

Transfer the baking sheets to wire racks and let the cookies cool for a few minutes then remove the cookies to the wire rack to cool completely. Repeat with the rest of the dough.

**Note this does not make a big batch of cookies.  If you look at the measurements and compare it to a typical chocolate chip cookie dough for instance, you will notice that it is approx half of that.  Just a little heads up.

Candy Corn and White Chocolate Chip Cookies

Well it looks like Tuesday will be a cookie baking day.  I made these for dessert for my church's Alpha Class.  You can find the original at Averie Cooks.

1/2 cup unsalted butter, soften
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
2 tablespoons cream or half-and-half
2 cups all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
1/8 tsp salt
1 1/2 cups candy corn I used a mix of regular and chocolate.(10 to 11 ounces)
1 cup white chocolate chips

To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the first 5 ingredients (through vanilla) on medium-high speed until light and fluffy, about 5 minutes.

Stop, scrape down the sides of the bowl, and add the next 5 ingredients (through optional salt), and mix on low speed until just incorporated, about 1 minute; don't overmix.

Add the candy corn, white chocolate chips, and mix until just incorporated.

Using a medium 2-inch cookie scoop, form heaping mounds (I made 20). Place mounds on a parchment lined cookie sheet, flatten mounds slightly, cover with plastic wrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter. (I totally skipped this step by accident)

Preheat oven to 350 F, line a baking sheet with parchment paper. Place mounds on baking sheet, spaced at least 2 inches apart and bake for about 9 minutes, or until edges have set and tops are just beginning to set, even if slightly under baked, pale and glossy in the center.

Do not over bake because cookies will firm up as they cool. Baking longer than 10 minutes could result in cookies with overly browned undersides. Allow cookies to cool on the baking sheet  for about 5 minutes before transferring to a wire rack to finish cooking. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 4 months.

Chocolate Cookies with White Chocolate/Candy Corn M&M's

This was the final cookie I made for Alpha.  I kind of used a couple recipes and came up with this.  I bought White Chocolate Candy Corn M&M's at Walmart.  The first thing I noticed when I opened the package is that they are bigger than regular M&M's.

1 cup butter, softened
 2 cups white sugar
 2 eggs
 2 teaspoons vanilla extract
 2 cups all-purpose flour
 3/4 cup unsweetened cocoa powder
 1 teaspoon baking soda
 1/2 teaspoon salt
1 bag White Chocolate Candy Corn M&M's (9.90 oz)

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Fold in the M&M's. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, until cookies are set. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

I think these were Miss V's favorites.  I also like these version of the M&M's in this.  I also have some Mint M&M's that are stashed in the pantry.  I might whip up a batch after school for her.  She had a very hard night last night.  Her little hamster, Severus Snape passed away and she is heartbroken.

Gooey S'Mores Cookies

I spotted these a long time ago on Pinterest and pinned it.  I also bought a container of the marshmallows, but somehow they disappeared.  Ok...Miss V snitched them.  I was upset that I could not find them again at Walmart.  The other day I was at Target and just happened to look up and there they were!  Woo hoo, I bought 3 containers of them and instructed my little assistant that she could NOT eat them.

1/2 cup (1 stick) butter, softened
1/2 cup sugar
1/4 cup brown sugar
1 egg
1 teaspoon vanilla
1 1/3 cups flour
3/4 cup graham cracker crumbs (7 full graham cracker sheets)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup Mini Hershey’s Kisses (or chocolate chips/chunks)
1 cup Jet Puffed Mallow Bits
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and spray with cooking spray. Using a mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and beat for an additional 2 minutes.

Meanwhile, use a food processor or blender to crush 7 graham cracker sheets into 3/4 cup fine crumbs. In a separate bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, and mix on low speed until the dough just comes together. Add the chocolate and marshmallows and stir to combine.

Place 1.5 tablespoon sized scoops of dough onto the prepared cookie sheet. Bake at 350 for 10-12 minutes.

Makes 2 dozen cookies

I also have seen people say that they were a bit to dry and crumbly.  So I only used 1/2 cup of cracker crumbs and that seemed to be a little better.

They also were a hit last night and I let Miss V take home one or two.

Caramel Stuffed Pumpkin Cookies - needs lots of time in the fridge

So this week, I baked a few different kinds of cookies to bring to our Church's Alpha Class.  I spotted this recipe on Pinterest and you can find the original recipe at Cinnamon Spice and Everything Nice.

Just a heads up, this recipe needs lots of planning ahead and time in the fridge before baking.  Knowing this, I started these cookies first.

1/2 cup unsalted butter, room temperature

1  1/2 cups granulated sugar, divided

1/3 cup pumpkin puree (not pumpkin pie filling)

1/2 teaspoon vanilla extract

1  1/2 cups all-purpose flour

2 tablespoons + 1/2 teaspoon ground cinnamon, divided

1/8 teaspoon ground cloves

1/8 teaspoon ground ginger

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 (14 ounce) bag Kraft Caramels, I unwrapped about 30 and needed only 29.

Line one cookie sheet with parchment paper.

In a large mixing bowl or stand mixer beat the butter and 1 cup sugar together on medium speed 2 minutes. Add the pumpkin and vanilla beat on low 2 more minutes.

In a small bowl whisk together the flour, 1/2 teaspoon cinnamon, cloves, ginger, baking soda, baking powder and salt. Add to the sugar mixture and beat on low just until combined. Refrigerate for approx 30 minutes. (In my case I made another batch of cookies while this batch chilled)

Scoop up very slightly rounded tablespoons of the dough, stick a caramel in the center and roll into a ball. Set on one of the parchment lined cookie sheets and do no let them touch. Repeat until all the cookie dough is used up. Refrigerate at least 2 hours or overnight. (again, I made another couple batches of cookies.)

When ready to bake preheat oven to 350 degrees F. Whisk the remaining 1/2 cup sugar with 2 tablespoons cinnamon in a wide, shallow bowl. (This was way to much Cinnamon Sugar mix.  I have a lot left over.)

Working in batches, roll the cookies in the cinnamon sugar and bake 2 inches apart for 14 minutes. Refrigerate the unbaked cookies in between batches.

I pulled the parchment off the baking sheets with the cookies still on them and let them cool on a wire rack.

Sorry about the picture, I forgot to take one with my camera so this was taken with a cell phone.  

Now....the cookies tasted great and the caramel does harden up.  I think it would be perfect if they were warmed about bout 5 seconds in the microwave right before serving.  That way the caramel would get gooey again.