Ultimate Grasshopper Cookies

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Ingredients

Cookies:

1 Box Devil's Food Cake mix

2 eggs

1/2 C. butter, melted

1 tsp. vanilla extract

3 Tbsp. brown sugar

Mint Frosting:

3/4 C. butter, softened

1 1/2 tsp. peppermint extract

2-3 C. powdered sugar

milk, if needed

green food dye, if desired

Chocolate Glaze:

1 1/2 C. chocolate chips

3 Tbsp. butter

Andes Mint Candies, roughly chopped

Directions

1. Preheat oven to 350 degrees and line cookie sheets with parchment paper.

2. Combine cake mix, eggs, butter (make sure you let it cool a little so it doesn't cook the eggs), vanilla and sugar. That batter will be still.

3. Make dough balls a little large than a Tablespoon and place on cookie sheets to bake. (You make one to pat each dough ball down a little bit because cake mix cookies tend to bake up tall.)

4. Bake for 7-9 minutes and let cool on cooling racks.

5. Mint Frosting: Beat butter for 2 minutes. Add peppermint extract and slowly add it powdered sugar until you reach your desired consistency. Add 1-2 Tablespoons milk if it gets too thick. Add green dye for color if desired.

6. Chocolate Glaze: Melt chocolate chips and butter together in a microwave proof bowl. Zap for about 30 seconds, then stir, then microwave in 10 second increments and stir until smooth.

7. To assemble (see photos). Pipe on frosting, smooth over with a knife, spoon on your glaze and top with peppermint candies.

Recipe Adapted From http://www.yourcupofcake.com/2013/07/ultimate-grasshopper-cookies.html

Caramel Apple Cheesecake Cookies

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Description
Pick yourself up a pack of Caramel Apple Cake Mix from Pillsbury, some cheesecake pudding, some white chocolate chips and you're ready to put together these quick and easy cookies. I think I have a real winner with this recipe and I urge you to at least give it a shot.

As a side not, if you aren't really feeling the white chocolate chips you could substitute in standard chips and I'm sure they would taste equally delicious. I didn't come up with this recipe, but I sure love it.

Ingredients

1 box Pillsbury Caramel Apple cake mix
1 small box instant cheesecake pudding mix
1/2 cup vegetable oil
2 eggs
3/4 cup white chocolate chips, divided

Directions

1.  Preheat oven to 350.  Line two cookie sheets with parchment paper.
2.  Combine cake mix, pudding mix, oil and eggs in a medium bowl until a dough forms.  Mix in 1/2 cup of the white chocolate chips.
3.  Form dough into balls and place 2 inches apart on cookie sheets.  Use the remaining white chocolate chips to press into the top of each cookie.
4.  Bake for 8 to 10 minutes, or until cookies begin to brown slightly.  Remove from oven, cool for 2 minutes and then move to a wire rack.

Adapted From http://shakebakeandparty.com/2013/09/12/the-obsession-continues-caramel-apple-cheesecake-cookies/

No Bake Cookies

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INGREDIENTS:

½ cup (1 stick) butter
2 cups granulated sugar
½ cup milk
4 tablespoons cocoa powder
½ cup peanut butter
2 teaspoons vanilla extract
3 cups quick-cooking oats

DIRECTIONS:

1. Add the first four ingredients (through the cocoa powder) to a 4-quart saucepan.

2. Bring to a rolling boil and let boil for 1 minute.

3. Remove from heat.

4. Stir in the peanut butter and vanilla until smooth, then stir in the oats.

5. Drop by heaping tablespoons onto wax paper-lined baking sheets.

6. Let cool until set.

Adapted From http://www.browneyedbaker.com/2009/06/30/no-bake-chocolate-peanut-butter-oatmeal-cookies/

Oatmeal Chocolate Chip Cookies

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Ingredients: 

1 cup butter 

1 cup margarine 

2 cups sugar 

2 cups brown sugar 

4 eggs 

2 tsp vanilla (to taste) 

4 cups flour 

2 cups ground oatmeal (not instant, pulsed in processor) 

3 cups large flake oatmeal 

1 tsp salt 

2 tsp baking powder 

2 tsp baking soda 

1 tbsp cornstarch (for chewy cookies only; leave out for crunchier cookies) 

4 cups chocolate chips

Instructions: 

Step 1: Cream butter, margarine, and white and brown sugar until light and fluffy.

Step 2: Add eggs and vanilla (optional).

Step 3: In a food processor, grind oatmeal until it is like flour.

Step 4: Combine all oatmeal with flour, baking powder, baking soda, salt and cornstarch (optional).

Step 5: Mix butter ingredients with dry ingredients; add chocolate chips.

Step 6: Scoop cookie balls and place on a parchment-lined cookie sheet. Flatten each cookie slightly with the palm of your hand.

Step 7: Bake at 375ºF for 10 minutes, or until lightly golden around edges.

Adapted From http://houseandhome.com/food/recipes/oatmeal-chocolate-chip-cookies-recipe

Oatmeal Raisin Cookies

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Whisk These Ingredients together

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

Mix these Together Separately

1 cup unsalted butter, softened

1 cup sugar

1 cup dark brown sugar, firmly packed

2 large eggs

2 teaspoons vanilla

Stir In

3 cups oats (not instant)

1 1/2 cups raisins

Directions:

Preheat oven to 350°.

Whisk dry ingredients; set aside.

Combine wet ingredients with a hand mixer on low.

To cream, increase speed to high and beat until fluffy and the color lightens.

Stir the flour mixture into the creamed mixture until no flour is visible.

(Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.

Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough).

Drop 2-inches apart onto baking sheet sprayed with nonstick spray.

Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.

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

Adapted From http://www.food.com/recipe/oatmeal-raisin-cookies-35813

Fudge Crinkles

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Ingredients:

1 (18 1/4 ounce) box devil's food cake mix (Betty Crocker Super Moist suggested)

1/2 cup vegetable oil

2 large eggs

confectioners' sugar or granulated sugar, for rolling

Directions:

Preheat oven to 350°.

Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.

Dust hands with confectioners' sugar and shape dough into 1" balls.

Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.

Bake for 8-10 minutes or until center is JUST SET.

Remove from pans after a minute or so and cool on wire racks.

Adapted From http://www.food.com/recipe/fudge-crinkles-a-great-4-ingredient-cake-mix-cookie-32614

Smores Cookies

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Ingredients
• 11 Tablespoons unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• (optional) 1 teaspoon cinnamon
• 2 ½ cups flour
• 1/2 cup semi-sweet chocolate chips
• 1 cup mini marshmallows
• 3 regular sized Hershey’s bars, broken into pieces
• 1-2 packages graham crackers, broken into squares
 
 
Instructions
1. In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.
2. In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
3. Add the flour mixture to the butter mixer and combine on low speed.
4. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)
5. Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want.
6. Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.
7. Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.
8. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.
9. Bake for an additional 5 – 7 minutes or more if your cookies are thicker. They will be done when the edges begin to turn golden brown. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.
 
Adapted From http://www.the-girl-who-ate-everything.com/2011/06/smores-cookies.html