German Chocolate Cookie Bars

December 18, 2010 by

German chocolate cake converted to a cookie. German Chocolate Cookie Bars are the eighteenth of my 25 Cookies of Christmas.

Ingredients

  • 1 pkg German chocolate cake mix (any brand)
  • 1 stick butter or margarine, melted
  • 2 eggs, beaten
  • ½ cup chopped pecans
  • 1 cup shredded coconut
  • 1 container coconut pecan icing

Directions

  1. Preheat oven to 350°F.
  2. Cream eggs and butter.
  3. Add cake mix, and combine thoroughly.
  4. Stir in coconut and pecans.
  5. Drop spoonfuls of batter onto cookie sheet.
  6. Press a thumb into each cookie to make an indentation.
  7. Fill indentation with about a ½ tsp of coconut pecan icing.
  8. Bake 10 to 12 minutes.
  9. Cool on wire rack, and store in a tightly covered container.

Variations

  • Our family loves coconut and pecans so we include them in both the cookie and the icing. Omit the stir-ins from the cookies if you prefer.
  • Chop a bar of German Chocolate into small pieces and stir into the cookie batter (as you could stir in chocolate chips).

Filed under Cookies Tagged with , ,

Butter Pecan Cookies

December 17, 2010 by

Butter pecan is another family favorite, and this cookie creates the perfect taste in a snap. Butter Pecan Cookies are the seventeenth of my 25 Cookies of Christmas.

Ingredients

  • 1 pkg butter pecan cake mix (any brand)
  • 1 stick butter or margarine, melted
  • 2 eggs, beaten
  • 1 cup chopped pecans

Directions

  1. Preheat oven to 350 °F.
  2. Spray 13″ x 9″ pan with nonstick spray.
  3. Cream eggs and butter together.
  4. Add cake mix and pecans. Batter will be stiff.
  5. Drop spoonfuls onto cookie sheet, and press lightly with the back of spoon to flatten.
  6. Bake 10 to 12 minutes.

Time Required: 45 minutes

Servings: 3 to 4 dozen

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Triple Chocolate Brownies

December 16, 2010 by

I believe you can never have too much chocolate. Through a bit of experimentation, I created this incredibly rich brownie recipe. It works with any box brownie mix. Just choose your favorite and substitute as explained. If you like chocolate, you’ll be pleased with Triple Chocolate Brownies, the sixteenth of my 25 Cookies of Christmas.

Ingredients

  • 1 pkg brownie mix (any brand)
  • Hershey’s Chocolate Syrup
  • Eggs (per number on the box)
  • 1 12-oz. bag of semisweet chocolate chips

Directions

  1. Preheat oven to temperature indicated on brownie mix box.
  2. Spray 13″ x 9″ pan with nonstick spray.
  3. Put brownie mix in large mixing bowl.
  4. Follow instructions on brownie mix box, but replace all liquids with chocolate syrup (typically, water and oil).
  5. Stir in chocolate chips.
  6. Pour batter into prepared pan.
  7. Bake according to instructions on the box.
  8. Cool completely before cutting.

Variations

  • Stir in other favorites—peanut butter chips, nuts, and so forth..

Time Required: 45 minutes

Servings: 3 to 4 dozen

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Carrot Cake Cookies

December 15, 2010 by

We have a family weakness for carrot cake, so a cookie that mimics the taste of the decadent cake was a sure hit. Carrot Cake Cookies are the fifteenth of my 25 Cookies of Christmas.

Ingredients

  • 1 pkg carrot cake mix (any brand)
  • 1 stick butter or margarine, melted
  • 2 eggs, beaten
  • ½ cup chopped pecans or walnuts
  • 1 cup shredded carrots
  • 1 cup raisins
  • (optional) ½ cup shredded pineapple

Directions

  1. Preheat oven to 350 °F.
  2. Spray cookie sheets with nonstick spray.
  3. Combine cake mix, eggs, and butter.
  4. Stir in nuts, carrots, raisins, and, if desired, pineapple.
  5. Drop dough by spoonful onto prepared cookie sheet
  6. Bake 8 to 10 minutes.
  7. Cool on wire racks, and store in a tightly covered container.

Time Required: 25 minutes

Servings: 2 dozen

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Golden Oatmeal Bars

December 14, 2010 by

Oatmeal and raisins are meant to be together, and they are great partners in this cake-mix cookie recipe. My version includes raisins, and nuts, but you can easily make the cookie your own by varying the items you mix in. Golden Oatmeal Bars are the fourteenth of my 25 Cookies of Christmas.

Ingredients

  • 1 pkg yellow cake mix (any brand)
  • ½ cup brown sugar
  • ⅔ cup quick cooking oatmeal
  • 1 stick butter or margarine, melted
  • 2 eggs, beaten
  • ½ cup chopped pecans or walnuts
  • 1 cup golden raisins

Directions

  1. Preheat oven to 350°F.
  2. Spray 13″ x 9″ pan with nonstick spray.
  3. Bring water and raisins to a boil over medium heat, and then drain and allow to cool.
  4. Cream eggs and butter.
  5. Add cake mix, brown sugar, and oatmeal. Combine thoroughly.
  6. Stir in nuts and cooled raisins.
  7. Pour batter into prepared pan.
  8. Bake 30 to 35 minutes, until inserted toothpick comes out clean.
  9. Cool complete, and then cut into bars.
  10. Store in a tightly covered container.

Variations

  • Skip the step of boiling raisins if you like. The process makes the raisins plumper and juicier, but isn’t required.
  • Vary the stir-in ingredients to fit your preference. You can add your favorite nuts, chocolate chips, peanut butter chips, and so forth. Try stirring in a 1 tbsp maple syrup with the eggs and butter and adding cinnamon chips.

Filed under Cookies

Peanut Butter & Chocolate Chip Cookies

December 13, 2010 by

Today’s cake-mix cookie recipe is a chocolate delight—a chocolate cookie with chocolate chips, plus peanut butter and nuts. Delicious! Peanut Butter Chocolate Chip Cookies are the thirteenth of my 25 Cookies of Christmas.

Ingredients

  • 1 pkg chocolate cake mix (any brand)
  • 1 stick butter or margarine, melted
  • 1 egg, beaten
  • 1 cup chopped pecans or walnuts
  • ⅔ cup semisweet chocolate chips
  • ⅔ cup peanut butter chips

Directions

  1. Preheat oven to 350°F.
  2. Spray 13" x 9" pan with nonstick spray.
  3. Mix cake mix, melted butter and beaten egg thoroughly.
  4. Stir in nuts, chocolate chips, and peanut butter chips.
  5. Pour batter into prepared pan.
  6. Bake 30 to 35 minutes, until inserted toothpick comes out clean.
  7. Cool complete, and then cut into 24 bars.
  8. Store in a tightly covered container.

Variations

  • Increase the chips to as much as 1 cup each if desired.
  • Choose your favorite chocolate cake mix—chocolate fudge, red velvet, devil’s food. Whatever you prefer will work.

Time Required: 45 minutes

Servings: 24 bars

Filed under Cookies Tagged with ,

Glazed Nut Bars

December 12, 2010 by

I’m a big fan of recipes that begin with a box of cake mix—so much so that I’m sharing a week of cake-mix cookies. I remember taking a batch of Glazed Nut Bars to put out with the coffee and tea on the morning I gave my presentation to the Southwest Virginia Writing Project many years ago. I figured why not put everyone in a good mood before I even started talking. It worked so well that one of the questions I was asked after my presentation was “What’s the recipe?” Glazed Nut Bars are the twelfth of my 25 Cookies of Christmas.

Ingredients

  • 1 pkg white cake mix (any brand)
  • ½ cup brown sugar
  • 1 stick butter or margarine, melted
  • 1 egg, beaten
  • 1 cup chopped pecans or walnuts
  • 1 12-oz. bag semisweet chocolate chips
  • ¼ cup water

Directions

  1. Preheat oven to 350°F.
  2. Spray 13" x 9" pan with nonstick spray.
  3. Mix cake mix and brown sugar.
  4. Add melted butter and beaten egg, mixing thoroughly.
  5. Reserve ¼ cup chocolate chips.
  6. Stir in nuts and remaining chocolate chips.
  7. Pour batter into prepared pan.
  8. Bake 30 to 35 minutes, until inserted toothpick comes out clean.
  9. Melt ¼ cup reserved chocolate chips with ¼ cup water, stirring to combine.
  10. While cookies still warm, top with chocolate glaze, spreading to cover completely.
  11. Cool complete, and then cut into 24 bars.
  12. Store in a tightly covered container.

Variations

  • The nuts can be omitted for a nice chocolate chip bar cookie.
  • The cookies can also be cut into 1" squares for a petit fours look.

Time Required: 45 minutes

Servings: 24 bars

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Brownie Bon-Bons

December 11, 2010 by

Here’s another tasty Girl Scout recipe that even kids can help you assemble. The bite-sized treats disappear fast, so you may want to double the recipe. Brownie Bon-Bons are the eleventh of my 25 Cookies of Christmas.

Ingredients

  • 1 pkg brownie mix (any brand)
  • 1 tbsp water
  • 1 egg
  • 20 chocolate kisses, unwrapped
  • (optional) Nonpareils, sugar crystals, crushed coconut, or other decorative toppings

Directions

  1. Preheat oven to temperature listed on the brownie box.
  2. Mix egg and water in a large bowl until combined. Do not overbeat.
  3. Add brownie mix and stir in. Batter will be thick.
  4. Form batter around chocolate kiss, ensuring kiss is completely enclosed in the dough.
  5. Roll in decorations, or dip just the top of the bon-bon into the decorations.
  6. Place on a cookie sheet.
  7. Bake 6 to 8 minutes, until brownie done. The cooking time will vary based on the size of bon-bons.
  8. Store in a tightly covered container.

Variations

  • Bon-bons can also be pressed into a Wilton Round Brownie Pop Mold, without decorative toppings.
  • Instead of decorative toppings, cool bon-bons complete and dip in a glaze made of 1½ cups powdered sugar and 2 to 3 tbsp milk. Add food coloring and a ½ tsp vanilla extract, if desired.
  • As another alternative to decorative toppings, Roll warm bon-bons in powdered sugar, cocoa, or cinnamon sugar.
  • I’m not sure there’s such a thing as too much chocolate, but if you like, try forming the brownie bon-bon around a large cherry or a mini marshmallow.

Time Required: 20 minutes

Servings: 20 cookies

Filed under Cookies

Chex Snack Bars

December 10, 2010 by

These no-bake bars are easy to make and a hit with everyone. Originally a Girl Scout recipe, I’ve tweaked things a bit to suit my taste and renamed it. Considered a one-pot meal, the Girl Scout recipe goes by the name Garbage, and that’s just not very holiday-appropriate (though it might make it more of a hit with kids). Chex Snack Bars are the tenth of my 25 Cookies of Christmas.

Ingredients

  • 1 stick butter or margarine
  • 1 cup peanut butter
  • 1 large box of Chex cereal (e.g., Rice Chex)
  • 1 cup peanuts (or your favorite nut)
  • 1 box powdered sugar
  • 1 12-oz. bag chocolate chips
  • 1 cup raisins
  • (optional) ½ cup M&Ms or Reese’s Pieces (holiday colors if possible)

Directions

  1. Spray a 13" by 9" pan lightly with nonstick spray.
  2. Melt butter or margarine in large dutch oven..
  3. Stir in peanut butter until well blended.
  4. Add remaining ingredients and mix well.
  5. Spread in prepared 13" by 9" pan and allow to cool completely.
  6. Cut cooled bars into squares, and store in a tightly covered container.

Variations

  • Choose your favorite cereal. The original recipe calls for Rice Chex, but Rice, Corn, or Wheat would all work. You might also substitute Crispix or Rice Krispies.
  • The original recipe calls for a bag of mini marshmallows.
  • I like to add the M&M’s or Reese’s Pieces for a touch of color.

Filed under Candy, Cookies

Hidden Mint Cookies

December 9, 2010 by

I first saw these cookies on Paula’s Home Cooking with Paula Deen. They’re so simple that once hear the recipe once, you’re ready to go. Their secret is that they use all pre-made ingredients. The work is all assembly and waiting for the yummy cookies to emerge from the oven! Hidden Mint Cookies are the ninth of my 25 Cookies of Christmas.

Ingredients

Cookies

  • 1 roll of refrigerated sugar cookie dough
  • 15 mint cookies (e.g., Girl Scout Thin Mints or Keebler Grasshoppers)
  • (optional) Chopped nuts for topping

Directions

  1. Preheat oven to 375°F.
  2. Grease cookie sheets.
  3. Slice sugar cookie dough into 30 ¼” slices.
  4. Layer 15 slices on the prepared cookie sheet.
  5. Top each slice with a mint cookie.
  6. Cover the mint cookie with another sugar cookie (so you essentially have a sandwich).
  7. Press the edges of the sugar cookies together on each sandwich so that the mint cookie is sealed inside.
  8. Sprinkle tops of cookies with chopped nuts, if desired.
  9. Bake for 12 minutes, or until edges are golden. Be sure not to overcook (as it dries out the hidden mint cookie).
  10. Allow cookies to cool completely. Store in a tightly covered container.

Variations

  • These cookies are a variation on the candy-stuffed cookies. If you don’t like the taste of mint cookies, substitute a snack-sized candy bar for the mint cookies.
  • If the sugar cookie dough is too soft to slice easily, put the roll in the freezer for 20 –30 minutes before slicing.

Time Required: 20 minutes

Servings: 15 cookies

Filed under Cookies

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