Candy Bar Cookies

Candy Bar Cookies
by Cocoaphone, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com


Category: Desserts, Bars-Cookies
Prep Time: 15 Minutes
Level: Baking Experience Helpful
Yield: 24 Cookies


Print Recipe...

These cookie bars are made with oatmeal, peanut butter, and chocolate chips. The base is salty and sweet, and the topping is very sweet! Not sure why they are called candy bar cookies though. They do not taste like any candy bars we've ever had. Maybe it's because the peanut butter chocolate coating tastes like candy (similar to Reese's), and, they are BAR COOKIES. Put them together and what do you have? Candy Bar Cookies! :o)

Ingredients:

1 c. brown sugar, firmly packed
1/2 c. butter, softened
1/2 c. light corn syrup
3 tsp. vanilla
1 tsp. salt
4 c. quick-cooking oats
1/2 c. peanut butter
1 c. semi-sweet chocolate chips

Instructions:

By hand or with electric mixer on medium speed, combine brown sugar and softened butter until fluffy. 

Add corn syrup, vanilla, and salt. Stir in oats. Spread evenly in greased 9x13x2 inch baking pan. Bake at 350 degrees for 15 minutes. 

Melt peanut butter and chocolate chips over low heat, stirring constantly. 

Editor's Note: We melted the peanut butter and chocolate chips in the microwave, on high for 45 seconds, stirring every 15 seconds. 

Spread over baked cookie layer while still warm. 

Cut into bars, when cool. Makes 2 dozen bars.

Enjoy!

© www.CookieClubRecipes.com

No Bake Cookies - Recipe 1

No Bake Cookies - Recipe 1
by James, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com


Category: Desserts, Cookies
Prep Time: 15 Minutes
Level: Easy to Make
Yield: 2 - 3 Dozen Cookies


Print Recipe...

Ingredients:

1/2 c. margarine, or butter
2 c. sugar 
1/4 c. cocoa
1/4 c. chocolate chips
1/2 c. milk
2 tsp. vanilla
1/4 c. peanut butter
3 c. old-fashioned oats

Instructions:

Measure 1/4 c. cocoa first, just because it smells so good! ;o)

In a medium size pot, add sugar, butter, cocoa, chocolate chips, and milk. 

Stir and boil for 3 minutes, over medium-high heat.

Remove from heat, add vanilla. 

Stir in peanut butter and oats. 

Continue stirring till cookie mixture is combined well.

Drop cookies by tablespoon onto wax paper to set.

Hint: If you're in a hurry... slide cookies with wax paper onto a flat tray or baking sheet and place in the fridge to chill. They will set very quickly this way. I'm not sure if you need to store these cookies in the fridge, but we did. They are, um, I mean, they WERE delicious!

Enjoy! 

© www.CookieClubRecipes.com

Honey Almond Crunch Cookies

Honey Almond Crunch Cookies 
by LeAnne R., Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com

Category: Desserts, Cookies
Prep Time: 30 Minutes
Level: Baking Experience Helpful
Yield: 24 Cookies

Sweet, chewy, crunchy, deliciousness! That may be the best way to describe these unique cookies made with a pound of almonds. They are slightly similar to the sweetest granola bar or protein bar you've ever had, but shaped like a cookie. Did I mention they are packed with almonds? That means they're also GOOOOOOD for us! :o)

Ingredients:

1 c. unsalted butter
1 c. granulated sugar
1/3 c. honey
1/3 c. heavy cream
1/4 tsp. almond extract
1 pound sliced almonds (due to the current high cost of almonds here in the U.S., I used 2 6-ounce pkgs. instead of a full pound)
8 1-ounce squares semi-sweet chocolate, melted (optional)

Editor's Note: This recipe makes 24 cookies, using 2 greased muffin pans. They are sweet enough without the chocolate but they're even better with it. If you like chocolate. I decided to save even more money (in addition to using less almonds) and only melt 1 square of chocolate. I was able to drizzle or spread the melted 1-ounce square on about 1/3 of the cookies for a nice variety. 

Instructions:

Butter 2 muffin pans and set aside. 

In a medium saucepan with a heavy bottom, combine butter, sugar, honey, cream and almond extract. 

Bring to a boil over moderate heat, stirring frequently. When mixture comes to a boil, cook and stir constantly for one and a half minutes. 

Remove from heat and stir in almonds.

Divide mixture among prepared pans using a large spoon to fill muffin cups evenly. Pat mixture in bottom of pans using spoon or fingers dipped in cold water. Pans should be filled about a half inch deep. (Do not fill muffin cups more than half way or honey mixture will spill over during baking.)

Bake in preheated oven at 375 degrees (350 for dark muffin pans) for 8-10 minutes, or till golden brown. Timing will depend on type of pan used. Remove pans from oven and let cool slightly.

Refrigerate 5-8 minutes or until just firm enough to go around edges gently with tip of sharp knife. 



Remove cookies from pans to waxed paper. Note: If bits of cookie are left behind in the muffin cup during transfer, press back onto the underside of warm cookie, they are still somewhat formable at this stage. 

Go ahead, try to resist that warm honey almond cookie. Not gonna happen!

Let cookies cool completely. If desired, drizzle melted chocolate on top of cookies or spread a thin layer on flat side. Refrigerate until chocolate is hardened. 

Enjoy!

© www.CookieClubRecipes.com

Print Recipe...

Sugar Free Cookies - 3 Ingredients

Sugar Free Cookies - 3 Ingredients
by Tom Quinlin, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com


Category: Desserts, Cookies
Prep Time: 15 Minutes
Level: Easy to Bake
Yield: 12 Cookies


Print Recipe...

Ingredients:

1 c. peanut butter
1 c. Splenda® 
1 egg

Directions:

Preheat oven to 350 degrees. Line baking sheet with parchment paper. Combine the peanut butter, sugar and egg. Mix until smooth. Drop spoonfuls of dough onto prepared baking sheet. Press with a sugared fork to make criss-crosses. Bake for 6 to 8 minutes. These cookies are best when still soft and just barely brown on the bottoms. 


Enjoy!

© www.CookieClubRecipes.com

Marguerites

Marguerites
by Lent Family, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com


Category: Desserts, Cookies
Prep Time: 15 Minutes
Level: Easy to Bake
Yield: 3 Dozen Cookies


Print Recipe...

Ingredients:

1 c. ground peanuts
1 pound confectioner’s sugar
3 egg whites
1 tsp. vanilla
1 pound Ritz® crackers

Directions:

Mix first four ingredients together and spread thin layer over crackers. Bake at 375 degrees until they puff up. Unusual - but tasty!


Enjoy!

© www.CookieClubRecipes.com

Peanut Chip Chewies

Peanut Chip Chewies
by Jade, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com


Category: Desserts, Cookies
Prep Time: 15 Minutes
Level: Easy to Bake
Yield: 24 Cookies


Print Recipe...

Ingredients:

1 egg
1 c. peanut butter
1 c. sugar
1 tsp. baking soda
1/2 tsp. vanilla
16 ounce pkg. chocolate chips

Directions:

Preheat oven to 350 degrees. Cream together egg, peanut butter, and sugar. Stir in baking soda, vanilla, and chocolate chips. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake 8 minutes. Makes about 3 dozen.


Enjoy!

© www.CookieClubRecipes.com

No Bake Cookies - Recipe 5

No Bake Cookies - Recipe 5
by Kaitlyn H., Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com


Category: Desserts, Cookies
Prep Time: 20 Minutes
Level: Easy to Make
Yield: 36 Cookies


Print Recipe...

Ingredients:

2 c. sugar
1/2 c. peanut butter
1 stick margarine
2 1/2 c. old-fashioned oats
1/2 c. cocoa
1/2 tsp. vanilla
1/2 c. milk

Directions:

Bring to boil sugar, margarine, cocoa, and milk. Boil for 2 minutes. Remove from heat; add peanut butter, oatmeal, and vanilla. Drop by tablespoonful onto wax paper. Allow to set until firm.


Enjoy!

© www.CookieClubRecipes.com

No Bake Cookies - Recipe 2

No Bake Cookies - Recipe 2
by Sherry D., Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com


Category: Desserts, Cookies
Prep Time: 20 Minutes
Level: Easy to Make
Yield: 4 Dozen Cookies


Print Recipe...

I was going through my book of favorite recipes and ran across this one. I can still remember my daughter and me fixing them when she was still home. I hope you enjoy them as much as our family does.

Ingredients:

2 c. sugar
1/2 c. milk
1/2 c. butter
1/3 c. cocoa
1/2 tsp. salt
1 tsp. vanilla
1 c. peanut butter (I like extra crunchy)
3 c. oats (quick or regular)

Directions:

Combine sugar, milk, butter, cocoa and salt in a heavy 3 quart pot. Stir. Bring to a full boil and boil for 1 minute. Remove from heat. Add vanilla and peanut butter and stir until smooth. Add oatmeal and mix well. Cool slightly until mixture holds shape. Drop by teaspoon onto waxed paper. Cool. 


Enjoy!

© www.CookieClubRecipes.com

Clouds

Clouds (No Bake Cookies - Recipe 4)
by Caldollgrl, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com


Category: Desserts, Cookies
Prep Time: 10 Minutes
Level: Easy to Make
Yield: 40 Cookies


Print Recipe...

Ingredients:

8 ounces cream cheese
1/2 c. butter
1/2 c. sugar (or 1/2 c. sugar substitute for a low carb treat)

Directions:

Cover a cookie sheet with parchment paper. Blend ingredients well. Drop by spoonfuls onto the paper. Use scant teaspoon. You should get about 40 drops. 

Freeze cookies until firm, then place in sealed bag and store in fridge. 


Enjoy!

© www.CookieClubRecipes.com

Pineapple Bars

Pineapple Bars
by AW, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com


Category: Desserts, Bars
Prep Time: 15 Minutes
Level: Easy to Bake
Yield: 32 Bars


Print Recipe...

Ingredients:

20 ounces crushed pineapple
2 c. chopped dates
3 c. old-fashioned oats
1 c. wheat germ
1 c. coconut
1 c. chopped walnuts
1/4 tsp. salt
1 1/4 c. orange juice
1/4 c. coconut or other favorite oil

Instructions:

Combine pineapple and dates in a saucepan. Cook on medium heat until thickened. Stir frequently. In a large bowl, mix oats, wheat germ, coconut, walnuts and salt. Stir in orange juice and oil. Press half of the oat mixture in a greased 9x13-inch pan. Spread the pineapple mixture on top and sprinkle on the rest of the oat mixture. Press down lightly. Bake at 350 degrees for 30 minutes or until lightly browned. Cool and cut into 32 bars.


Enjoy!

© www.CookieClubRecipes.com

Amaretti Cookies

Amaretti Cookies
by Francesca, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com


Category: Desserts, Cookies
Prep Time: 15 Minutes
Level: Easy to Bake
Yield: 24 Cookies


Print Recipe...

Ingredients:

3 eggs
14 ounces sugar
2 T. cocoa
1/2 bottle bitter almond extract
1/2 tsp. baking powder
36 ounces crushed almonds

Instructions:

Preheat oven to 350 degrees. Gently mix all ingredients. Grease baking sheets or use parchment paper. Drop cookie mixture by tablespoon. Bake for 12 to 15 minutes. Cool before removing cookies from cookie sheet.

Enjoy!

© www.CookieClubRecipes.com

Almond Coffee Walnuts

Almond Coffee Walnuts
by O. Hampson, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com


Category: Desserts, Nuts - Candy
Prep Time: 25 Minutes
Level: Baking Experience Helpful
Yield: 36 Cookies


Print Recipe...

I don't know if you would consider these cookies or not but I serve them as cookies. They are great with a cup of coffee and can be made a week ahead of time.

Ingredients:

2/3 c. almond paste, about 6 (mine comes in 7 ounces)
2 T. coffee liqueur (if using a 7-ounce pkg. of almond paste, add 1 more tsp. of liqueur)
1 tsp. instant espresso powder (if using a 7-ounce pkg. add 1/4 tsp. of espresso powder)
72 walnut halves
8 ounces semisweet chocolate, chopped

Instructions:

Mix first 3 ingredients in small bowl until smooth. Spread 1/2 tsp. of almond mixture on flat side of 1 walnut half. Top with another walnut half, flat side down, forming a sandwich. Repeat with remaining walnuts and filling.

Line a large baking sheet with waxed paper. Melt chocolate in top of double boiler over barely simmering water, stirring until smooth. Remove from over water. Dip 1 end of 1 stuffed walnut halfway into chocolate, allowing excess chocolate to drip back into pan. Set on prepared sheet. Repeat with remaining walnuts and chocolate. 

Refrigerate until chocolate is set, about 30 minutes. Can be prepared 1 week ahead. Cover with plastic and refrigerate.

These are really nice arranged in a glass bowl.


Enjoy!

© www.CookieClubRecipes.com