Halloween

Monster Cookie Cups

~ lindy




Peanut Butter Cookie Cups

*2 (17.5 ounce) packages Peanut Butter Cookie Mix, we used Betty Cocker brand, make cookie dough make as directed on package or you could use Pillsbury refrigerated Peanut Butter Cookie dough

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*1 pound 3.5 ounces package Reese’s Miniatures Peanut Butter Cups, family size, un-wrapped (about 65 per package)

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Makes about 57 peanut butter cookie cups After making cookie dough using a cookie scoop, scoop 2 tablespoons per cookie cup into mini cup, using a mini cupcake pan, sprayed with Pam cooking spray.

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Press dough into cups and up the sides of each cup. Bake the cookies in a pre- heated oven at 350*F. for 9 to 11 minutes.

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Remove the baked cookie cups from the oven adding the Reese’s peanut butter cups to the center of each baked peanut butter cookie cup.

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Make sure cookies are still hot/warm from the oven, when adding Reese’s peanut butter cups. Allow peanut butter cookie cups to cool before removing them from the cupcake pan.

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Also see Peanut Butter Cookie Cups for picture instructions

White Melting Wafers Monster Eyes

*1/2 cup White Melting Wafers

*Mini Chocolate Chips

*Sandwich plastic

*Wax Paper

Melt in a small glass cup the wafers, in the microwave in 20-30 second increments until melted. Scoop/pour the melted wafers into a sandwich bag.  Then clip off a very small piece of corner of the bag.  Squeeze the bag with melted wafers, through the clipped corner and make small dots of the melted wafers on wax paper spacing them about  1/2 inch apart.  Now  make ten dots at a time then add a mini chocolate chip to the center, makng the eyes.  Repeat until all eyes are made.
Add the eyes to the tops of the peanut butter cups, after baking of the cookies and after pressing the peanut butter cup into the middle of the cookie.

   
Eyeballs

*1/2 cup White Chocolate Wafers, melted

*Mini Chocolate Chips

*Pastry Bag with small tip

*Wax Paper

Melt the white wafers in a I cup measuring cup, melt in the microwave in 30 second increments until melted.

Scoop melted wafers into the pastry bag and pip small dots onto the wax paper adding a mini chocolate chip to the centers before they dry.  When dry remove from wax paper and add to desired cookie etc…

   





  


Have a great day!
Lindy

Pumpkin Caramel Snickerdoodle

~ lindy

We hope you enjoy this little twist on the pumpkin Snickerdoodle.

Pumpkin Caramel Snickerdoodles

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Cream together wet ingredients:

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*1/2 cup Granulated Sugar

*3/4 Brown Sugar, packed

*1/2 cup Salted Butter, room temperature

*1/2 cup Butter Flavored Shortening

*1 Egg

*3/4 cup Pure pumpkin, canned (This much pumpkin makes a soft cookie next time I might try 1/2 cup for a bit more crunchy cookie.)

*2 teaspoons Vanilla Extract

Dry Ingredients. Sift together in a flour sifter into a bowl the following:

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*3 1/4 cups plus 2 tablespoons All-purpose Flour

*2   1/2 teaspoons Cornstarch

*2 teaspoons Cream of Tartar

*1 teaspoon Baking Soda

*1/2 teaspoon Baking Powder

*1/2 teaspoon Salt

*1 teaspoon Cinnamon**

*1/2 teaspoon Ginger**

*1/8 teaspoon Nutmeg**

*1/4 teaspoon Allspice**

*Fresh/soft Caramel squares, cut in half, about 20

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**Replace the above spices with 2 teaspoons Pumpkin Pie Spice if desired.

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Sugar Cinnamon for rolling:

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*1/4 cup Granulated Sugar

*1 1/2 teaspoons Cinnamon

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Combine the wet and dry ingredients in a bowl and hand mix together just until incorporated.
When cookie dough is combined, using a tablespoon cookie scoop, scoop cookies. Place the scooped cookie dough into your hand and roll into a ball, insert caramel and place in the cinnamon sugar mixture and roll until covered with mixture.

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Then place sugar cinnamon coated ball onto a Silpat covered 1/2 baking sheet, repeat. Bake the cookies at 350*F. for 10-12 minutes (12 cookies per sheet).
Makes about 40 cookies.

Recipe adapted from Cooking Classy


  
  

  



Enjoy!
Lindy