Cookie Gift Baskets Tip & Recipe Blog

Posts Tagged ‘cookie recipes’

Cookies are welcome at any party. Everyone loves getting and eating cookies. If you want to include cookies in your wedding, why not make them as favors? With a little ingenuity and a little practice, you can make really fun and adorable wedding cookies.

Start with a really good recipe for sugar cookies. Don’t even consider store bought as they won’t taste or look good in the end. Then, decide on a cookie shape. You can choose a cookie cutter that looks like a wedding cake, a heart, a flower, a shoe, or even just an elegant square or oval. Use a big enough cookie cutter so that you get a nice sized cookie out of it that will take decorations well.

Each cookie will need to be hand decorated. You can easily make royal icing or use fondant to create a surface layer for your embellished designs. Pipe icing onto the cookies after they have cooled. Use your new initial or pipe on rosettes, dots, or even a word or two. Once you get the hang of using a piping bag, you’ll want to get creative with what you put on the cookies. Wrap and you have edible cookie favors.

Sugar Cookies (from joyofbaking.com)

3 cups (390 grams) all purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 cup (227 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

Royal Icing Using Egg Whites:

2 large egg whites

2 teaspoons fresh lemon juice

3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

or

Royal Icing Using Meringue Powder:

4 cups (440 grams) confectioners' (powdered or icing) sugar, sifted

3 tablespoons (30 grams) meringue powder

1/2 teaspoon almond extract (optional)

1/2 cup - 3/4 cup (120 - 180 ml) warm water

Food Coloring (I use Gel Pastes that can be found at cake decorating and party stores or else on-line)

For Sugar Cookies: In a separate bowl whisk together the flour, salt, and baking soda.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have smooth dough. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

Remove one-half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.

Note: If you are not going to frost the baked cookies, you may want to sprinkle the unbaked cookies with crystal or sparkling sugar.

Bake cookies for about 8-10 minutes (depending on size) or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be sure to let the royal icing dry completely before storing. (This may take several hours.) Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.

Makes about 36 - 4 inch (10 cm) cookies.

Cookies are a passion with many bakers. They’re quick to bake and fun to eat and share. But people have different preferences when it comes to cookies. Some like crunchier cookies, some like soft cookies, and some like chewy cookies. So how do you make a cookie that’s chewy, for instance?

Baking is a science and one that can’t be rushed or dallied with. You can’t change out ingredients and not affect the whole batter. For chewy cookies, your ratio of wet to dry ingredients is key. For instance, a chewier cookie recipe might include more eggs or an additional yolk. Most chewy cookies have moister ingredients and the batter is more liquid when it comes out.

You can, of course, experiment with different batters. Some just lend themselves better to a chewy cookie than others. But use real butter when butter is called for, not margarine or a substitute. And always use the freshest ingredients you can find.

One final tip is to take the cookies out of the oven before the timer says they are done. Let them cool on the pan for a few minutes and then remove them to a cooling rack. By not leaving them in for the full cooking time, you’re sure to have chewier cookies as opposed to crunchy ones. Just don’t take them out too soon or you’ll end up with raw cookies that no one can eat.

If you’ve never met a chocolate chip cookie that you didn’t like, try this recipe for chewy chocolate chip cookies. It will be hard to resist eating the whole batch. But if you can resist the urge to eat them all, save a few for that christmas cookie exchange that will be coming up soon.

Best Big, Fat, Chewy Chocolate Chip Cookie (from allrecipes.com)

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Ready In: 40 Minutes

Servings: 18

INGREDIENTS:

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, melted

1 cup packed brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

2 cups semisweet chocolate chips

DIRECTIONS:

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

2. Sift together the flour, baking soda and salt; set aside.

3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

It’s certainly not hard to master the art of the chewy cookie. It’s more of the art of keeping an eye on your cookies while they are in the oven and a use of high-quality ingredients. Never substitute amounts and types of ingredients when you are baking as you may throw off the results.

Those who love baking fresh, tasty homemade cookies will love the Martha Stewart Cookie of the Day Newsletter. You can sign up online at www.marthastewart.com and you’ll get a tasty recipe for a new cookie every single day in your in box. Don’t worry if you’ve missed one. You can always go online to get a recap of the day’s recipe. You can also search previous recipes, too. View by the week or even by the month to get all kinds of great ideas for new cookies you can show up at the next bake sale or cookie swap with.

Here are some of the recipes that have been featured in the Martha Stewart Newsletter recently. Sign up today and you’ll always have something tasty in your inbox to look forward to.

Chocolate Sweet Hearts

These crisp, delicate cookies have less than 50 calories each. Swap in different cookie cutters for other occasions; adjust the baking time accordingly.

Prep: 25 minutes

Total: 55 minutes plus cooling

Ingredients

Makes 42

1 cup all-purpose flour (spooned and leveled)

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

4 ounces bittersweet or semisweet chocolate, chopped

4 tablespoons (1/2 stick) unsalted butter, cut into pieces

1/2 cup packed light-brown sugar

1 large egg

Directions

In a bowl, whisk together flour, cocoa, baking soda, and salt. In another bowl, set over (not in) a saucepan of simmering water; place chocolate, butter, and brown sugar; stir frequently until almost completely melted. Remove from heat, and stir until completely melted; let cool slightly.

Add egg to chocolate mixture. With a mixer on low, beat until well blended. Gradually stir in flour mixture (dough will form a ball).

Divide dough in half; roll out each half on a sheet of parchment paper to a 1/4-inch thickness. Transfer each half (still on paper) to a baking sheet; freeze until firm, about 20 minutes.

Preheat oven to 350 degrees. Working with one half at a time, flip dough onto a work surface; peel off paper. Using a 2-inch heart-shaped cookie cutter, cut out cookies; place, 1/2 inch apart, on two baking sheets. Bake until firm and fragrant, about 8 to 10 minutes. Transfer cookies to a rack to cool. These would be beautiful wrapped up and given as a chocolate cookie gift.

Helpful Hint

To roll out the dough without using flour (which would mar its color), cover your work surface with parchment paper. Once the dough is frozen, you can peel off the paper and cut the cookies directly on the work surface.

Raspberry-Almond Financiers

These petits fours conceal a honeyed, cakey interior beneath a crisp, crackly surface embellished by hand with hearts of jam.

Ingredients

Makes 45

Vegetable oil cooking spray

8 tablespoons (1 stick) unsalted butter, cut into pieces

1/3 cup honey

2 cups sliced blanched almonds (6 1/2 ounces), lightly toasted and finely ground

1/2 cup granulated sugar

1/4 cup sifted confectioners' sugar

3/4 cup sifted cake flour (not self-rising)

1/2 teaspoon salt

5 large egg whites

1 cup raspberries (fresh or frozen), pureed and strained (1/2 cup)

Directions

Preheat oven to 350 degrees. Coat mini muffin tins with cooking spray.

Heat butter in a small saucepan over medium-low heat, whisking frequently, until golden brown, 6 to 7 minutes. Add honey, and whisk until combined. Remove from heat.

Using a mixer fitted with the whisk attachment, combine almonds, sugars, flour, and salt on low speed. Raise speed to medium-high, and add egg whites, one at a time, beating after each addition until just combined. Scrape down sides of bowl. Reduce speed to low, and add warm butter-honey mixture in a slow, steady stream. Raise speed to high, and beat for 45 seconds.

Spoon batter into muffin cups, filling each halfway. Spoon a scant 1/2 teaspoon raspberry puree near one edge of each cup. Draw a skewer or the tip of a paring knife through puree toward opposite edge of cup to form a heart shape.

Bake, rotating tins halfway through, until edges are golden brown, 15 to 20 minutes. Let cool slightly in tins on wire racks. Using a small offset spatula, carefully unmold financiers, and transfer to rack. Financiers are best served warm or the same day they are baked, but they can be stored in airtight containers at room temperature for up to 3 days. If desired, serve or package financiers in decorative paper liners.

If you are diabetic or on a sugar-restricted diet, you don’t have to miss out on all the treats. Here are some recipes for sugar free applesauce cookies that taste delicious and are healthy. You won’t miss the sugar at all!

Sugar-Free Applesauce Cookies (Courtesy of Almanac.com)

Yield: 24 cookies

1-3/4 cups flour

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon baking powder

Pinch of kosher salt

1/2 cup of butter

1 tablespoon sugar substitute

1 large egg

1 cup unsweetened applesauce

1/2 cup of raisins

1 cup bran cereal (any type you have around)

Preheat oven to 375 degrees F. Line a large baking sheet with baking parchment. Mix the ingredients together until they are well combined. Drop spoonfuls of dough onto the cookie sheet depending on the size of cookie you are looking for. To make the sizes more uniform, I use an ice cream scoop to measure each cookie and then use a fork to flatten them. Bake in a preheated oven for 20 minutes.

Arrange them in a basket or box and they make a great sugar free cookie gift!

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APPLESAUCE COOKIES (SUGAR FREE)

Printed from COOKS.COM

1/2 c. butter

1/3 c. artificial sweetener

1 egg

1 1/2 c. all-purpose flour

1 c. All Bran cereal

1 c. unsweetened applesauce

1 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. baking soda

1/2 tsp. cloves

1/2 tsp. salt

Cream butter, add artificial sweetener and egg. Mix well. Stir together dry ingredients and add alternately with the applesauce. Stir in cereal. Drop by level tablespoons onto greased cookie sheets. Bake in 375 degree oven for 10-12 minutes. (I often make fresh applesauce but canned works just as well.)

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And if you’re wondering how to make your own sugar free applesauce, it’s easy.

Sugar Free Applesauce (courtesy of grouprecipes.com)

Time 10 minutes

Serves 8

Ingredients

4 medium apples pared cored and quartered

1/2 cup water

2 sticks cinnamon

1/4 cup sweetener

How to make it

Combine apples, water, and cinnamon, then cover and simmer for 10 minutes. Remove cinnamon and mash apples until smooth, then stir in sweetener.

MORE SUGAR FREE DESSERTS:

If you want to try a scrumptious sugar free apple crisp recipe on one of those chilly fall nights, try this one.

SUGAR FREE APPLE CRISP

Printed from COOKS.COM

4 c. peeled, sliced apples

2 tbsp. water

4 packets Equal

1 1/4 c. Bisquick

1 egg

1/4 c. butter

1/2 tsp. cinnamon

Mix water and 2 packets Equal together. Place fruit in greased pan or baking dish and sprinkle with water. Thoroughly mix Bisquick, cinnamon, and 2 packets of Equal. Beat egg then slowly add Bisquick mixture until you have a crumbly dough. Sprinkle dough over fruit. Melt butter and pour over top. Bake at 400 degrees for 25 minutes.

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For a sugar free apple pie, try this recipe that uses alternatives to sugar.

Ingredients:

Sugar Free Apple Pie (Courtesy of lifeclinic.com)

Pastry for double-crust 9-inch pie

3 tablespoons cornstarch

7-1/4 teaspoons Equal® for Recipes OR

24 packets Equal® sweetener OR

1 cup Equal® Spoonful™

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

8 cups sliced, cored, peeled, Granny Smith

or other baking apples (about 8 medium)

Equal® sweetener can be substituted with other sweetener products.

Directions:

Roll 1/2 the pastry on floured surface into circle 1 inch larger than inverted pie pan. Ease pastry into pan.

Combine cornstarch, Equal®, cinnamon, nutmeg, and salt; sprinkle over apples in large bowl and toss. Arrange apples in pie crust.

Roll remaining pastry into circle large enough to fit top of pie. If desired, cut hearts in pastry with cutters; place pastry on pie, seal edges, trim and flute. Press pastry hearts on pastry. Bake in preheated 425 F oven until pastry is golden and apples are tender, 40 to 50 minutes. Cool on wire rack.

Yield: Makes 8 servings.

You can enjoy fortune cookies at home at any time if you make them yourself. You don’t have to wait to go to a Chinese restaurant when it’s this easy to bake them at home. Have confidence in your abilities. A few simple folds will create this complicated-looking cookie!

Here is the ingredient list from About.com listing exactly what you will need:

Fortune Cookies

2 large egg whites

1/2 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

3 tablespoons vegetable oil

8 tablespoons all-purpose flour

1 1/2 teaspoons cornstarch

1/4 teaspoon salt

8 tablespoons granulated sugar

3 teaspoons water

Those are pretty standard ingredients for any fortune cookie recipe. You can also add flavors like chocolate or orange, but let’s stick to the basics for now.

Our instructions here simplify the process for you. Start out by preheating your oven to 300 degrees. Generously grease two standard cookie sheets.

Cut strips of paper about ½ inch wide to fit inside the cookies. Use any paper you like, but thin paper is best. Write funny or interesting messages on them. You can write Happy Birthday or Congratulations or any message to celebrate an important event. You have to have your fortunes ready before the cookies come out of the oven. The key to getting your fortune inside the cookie is to work while the cookie is hot and still pliable.

Beat the egg white, vanilla, almond extract and oil in a bowl until bubbles start to form.
Mix the flour, cornstarch, salt and sugar into another bowl. Gently pour the liquid mixture, a little at a time, into the flour mixture. Stir just until all ingredients are mixed. Don’t over mix as the batter will toughen. It will be thin so that it can be poured easily.

Use a standard tablespoon to pour individual cookie batter circles onto the baking sheet. Leave a few inches between them as they will spread. Tap the baking sheet a few times to get the batter to level off. Your circles should end up being about four inches across when the batter has settled.

Every oven is different. Start checking your cookies at 12 minutes and bake no longer than 15 minutes. Remove the cookies from the oven when they are not hard or crisp, but just baked enough to remove off the sheet with a spatula. This step is crucial as you are going to fold the cookie quickly. If it’s over or underdone, the cookie won’t fold properly.

Quickly flip the cookie onto your hand. It will be hot, so use cotton gloves if you have them. Grab a fortune and lay it down onto the center of the cookie. Quickly fold the cookie in half then pinch the edges together to form that classic fortune cookie shape. Experts differ on what you should do next. Some say you should immediately place the cookie on a solid base like the edge of a drinking glass or over a wooden spoon. Others say you can just place it down on the counter.  Setting them in a cupcake pan also helps them keep their shape while they cool. These cookies harden so fast that you’ll want to have thought out your strategy beforehand. Try it all ways and see which works best for you. Don’t get discouraged if your first batch doesn’t turn out perfectly. It’s going to take some practice, but you’ll get the hang of it.

If you want to try something different, you can dip your cooled fortune cookies in melted chocolate for a gourmet treat!

If you’re a cupcake lover, you’ll flip for cookie dough cupcakes. Never heard of them? These luscious cupcakes are filled with frozen cookie dough and topped with a cookie dough frosting. Could anything be better than cupcakes and cookies? If these don’t cure your craving for sweets, nothing will.

The idea is to make a plain cupcake batter and to place a scoop of frozen cookie dough inside. Because it’s frozen, it will not bake all the way. The result will be a fully baked cupcake with a creamy cookie dough center. It’s ok to eat the cookie dough in a semi-cooked state (and even raw for those who can’t resist!) because the recipe uses no eggs. It is not recommended that people eat raw eggs, so this recipe is a good solution.

Bake up a batch and watch them disappear!

Recipes courtesy of http://www.lovintheoven.com

BROWN SUGAR CUPCAKES

(Yields about 12 cupcakes)

3/4 cup (1-1/2 sticks) unsalted butter, room temperature

3/4 cup light brown sugar

2 large eggs, room temperature

1-1/3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup milk

1 teaspoon vanilla

Preheat oven to 350 degrees.

Beat butter on high until soft, about 30 seconds.

Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.

Add eggs one at a time, beat for 30 seconds after each.

Whisk together flour, baking powder, baking soda, and salt in a bowl.

Measure out milk and vanilla together.

Add about a fourth of the flour to the butter/sugar mixture and beat to combine.

Add about one third the milk/vanilla mixture and beat until combined.

Repeat above, alternating flour and milk and ending with the flour mixture.

Place previously prepared frozen cookie dough ball (mine were fairly big) into cup liners, then fill about half to three-quarters full of cupcake batter.

Bake for 20-22 minutes until golden and the cake springs back when lightly touched. (Testing by using a toothpick would be insufficient because of the gooey cookie dough in the center).

COOKIE DOUGH FROSTING

(Recipe from The Cupcake Review. Makes enough to frost 12 cupcakes.)

1-3/4 cups confectioners’ sugar

1/2 cup unsalted butter, chilled

1/8 teaspoon salt

1/2 teaspoon vanilla extract

1 tablespoon milk

Eggless cookie dough (recipe below)

In the bowl of an electric mixer fitted with the paddle attachment, combine 1-1/4 cups confectioners’ sugar, unsalted butter, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary.

Add milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 cup confectioners’ sugar, mix until well combined.

At this point you can mix in the eggless cookie dough. Mix in enough cookie dough to suit your taste. Any cookie dough leftover you can gladly eat! There are no eggs in it so it is safe. Yum!

EGGLESS COOKIE DOUGH

1/4 cup butter, softened

1/4 cup brown sugar, plus 2 tablespoons

2 teaspoons water

1/2 teaspoon vanilla

1/2 cup flour

1/4 teaspoon salt

1/3 cup mini chocolate chips (optional)

Cream the butter and brown sugar in a small bowl. Add water and vanilla and mix well. Add flour and salt and stir to combine. Stir in mini chocolate chips (optional).

Store in refrigerator until ready to use.

Sometimes you feel like having homemade cookies, but it’s just too hot to turn the oven on. Or maybe you want a quick and easy treat to make for a bake sale or after school snack. No Bake cookies are the perfect thing when you’re short on time but still want something that tastes like you made it from scratch.

Another great thing about No Bake cookies is that the kids can join in the fun. Since there’s nothing to bake or cook, you can supervise children as they create delicious cookies. If there are any steps that require melting butter or other ingredients, you can assist, but other than that, kids can feel really successful that they’ve accomplished something wonderful in the kitchen.  Cookie gifts are also a great gift for kids to give to grandparents, teachers, etc.

So, what are some ideas for No Bake cookies? There are so many different ways you can combine ingredients and end up with a scrumptious treat. You can use peanut butter to make No Bake peanut butter balls and a whole array of cookies or use coconut for macaroons.

While there are many No Bake ideas to choose from, everyone’s favorite No Bake is the Rice Krispy treat. These are more bars than cookies, and are the perfect thing to whip up for a bake sale. The recipe, directly from Kelloggs, (ww.ricekrispies.com) is printed on every package of Rice Krispies. The treat requires just a few ingredients and takes little time to make. If you’re going to make them for a bake sale, plan to wrap each square individually and cover in colored plastic wrap for a festive feel.

Kelloggs Original Rice Krispy Treats®

3 tablespoons  butter or margarine

1 package (10 oz., about 40)  regular marshmallows

- OR -

4 cups  miniature marshmallows

6 cups  Rice Krispies®

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

MICROWAVE DIRECTIONS:

In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Note

For best results, use fresh marshmallows.

1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.

Diet, reduced calorie or tub margarine is not recommended.

Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Of course there are as many variations to the Rice Krispy treat recipes as you can think of. Why not add chocolate chips or cherries? You can also add food coloring for holidays like red for Valentine’s Day or green for St. Patrick’s Day. You can also cut the squares into shapes with cookie cutters when they’ve set. Use bigger, less detailed cutters for the best results. Shapes like butterflies, bees, horses, cows, etc. make good ideas for kids. You can even just use geometric shapes like circles (use a clean tuna can with both ends taken off) or squares.

When it comes to finishing off your bars in a tasty way, why not frost them in different colors and add sprinkles? Then you can place a lollipop stick in the bottom of each one and serve them as free-standing treats. It works well if you place a terracotta pot on the display table and then place a Styrofoam ball inside it. Cover with Spanish moss or Easter basket grass. Then stick each of the “pops” into the Styrofoam.  Rice Krispie treat favors are enchanting for a kid’s or a garden party or a bake sale.

To make unique cookies, you can use the following recipe which has a little bit of everything!  Strawberries, dark chocolate  and oatmeal come together to create a sweet, chewy treat!

Ingredients:

• 1 cup butter, melted
• 3/4 cup light brown sugar, packed
• 1/2 cup granulated white sugar
• 1 tsp. pure vanilla extract
• 1/2 cup egg substitute
• 1 cup white whole wheat flour
• 1/2 cup unbleached, all-purpose flour
• 1/4 tsp. baking soda
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/2 tsp. cinnamon
• 3 cups old-fashioned rolled oats
• 1 cup dark chocolate chips (such as Nestle 62% cacao or Ghirardelli 60% cacao)
• 1-1/2 cups fresh strawberries, hulled and chopped

Directions:

1. Preheat oven to 350 degrees F. Position the oven rack in the middle of the oven. Line two cookie sheets with parchment paper.
2. In a large mixing bowl, beat melted butter and sugars together until fluffy. Beat in the egg substitute and vanilla extract. Set aside. In a small mixing bowl, whisk together the flours, baking soda, baking powder, salt, cinnamon and rolled oats. Add dry ingredients to the wet ingredients, mixing until well combined. Fold in the chocolate chips, strawberries and chopped walnuts.
3. Drop cookie batter onto prepared cookie sheets in 1" balls. Bake cookies 14-16 minutes until crisp around the edges and just set in the middle. Don't let the cookies get too brown. Allow cookies to cool about 10 minutes before removing from cookie sheets.

I love peanut butter cookies!  They're crispy on the outside, chewy on the inside and they just seem to melt in your mouth!

Here are Peanut Butter Cookies with a twist!  These cookies start with a boxed yellow cake mix and end in deliciousness!

Ingredients

* 1 box yellow cake mix
* 1/4 cup packed brown sugar
* 1/3 cup water
* 1 cup creamy peanut butter
* 1/4 cup shortening or vegetable oil
* 2 eggs
* Granulated sugar

Directions

1. Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl, beat cake mix, brown sugar, water, peanut butter, shortening and eggs with electric mixer on medium speed until smooth.
2. Shape dough into 1-inch balls. Roll in granulated sugar and, on ungreased cookie sheet, place 2 inches apart. Flatten in crisscross pattern with fork dipped in sugar.
3. Bake 10 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack.

Makes about 54 cookies

Note: You can always add your favorite chips to jazz up the recipe.

There are more Cake Mix Recipes on hand if you want to keep baking!

If you have a chocolate cake mix on hand, then you have 1 of the 4 ingredients that make up these delicious cookies! They are so quick and easy to whip up, and they disappear almost as fast as you can make them!

My 2 favorite cake mixes to use in this recipe are Chocolate Fudge and Devil's Food.

* 1 package Devil's Food (or other flavor) Cake Mix
* 1/3 cup vegetable oil
* 2 eggs
Granulated Sugar

1. Heat oven to 350 degrees. Mix cake mix, oil and eggs in large bowl with spoon until dough forms.
2. Shape dough into 1-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack.

Makes about 4 dozen cookies.

Variation:
*Add a chocolate kiss to the center of each cookie right after they come out of the oven.

* For an insanely indulgent treat, take 2 cookies straight out of the oven and place them over a bowl of ice cream.

If you have more cake mix, try some of these other Cake Mix Recipes!