Mint Chocolate Chip Cookies by Leanne C.

(Modified from Hershey’s “Perfectly Chocolate” Chocolate Chip Cookies)

Ingredients

•

2-1/4 cups all-purpose flour

•

1/3 cup HERSHEY'S Cocoa

•

1 teaspoon baking soda

•

1/2 teaspoon salt

•

1 cup (2 sticks) butter or margarine , softened

•

3/4 cup granulated sugar

•

3/4 cup packed light brown sugar

•

1 teaspoon vanilla extract

•

2  eggs

•

1 cup (half a bag) Semi Sweet Chocolate Chips (you can use the whole bag if you feel like it)

•

2 cups (whole bag) Mint Chips

Directions

1.

 Heat oven to 375°F. 

2.

Stir together flour, cocoa, baking soda and salt, set aside.

3.

Beat butter, granulated sugar, brown sugar and vanilla in large bowl on medium speed of mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chips. Drop by rounded teaspoons onto ungreased cookie sheet. 

4.

Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. About 5 dozen cookies.

2012 Cookie Exchange

 Marilynn did it again! She hosted another fabulous cookie exchange. We had delicious appetizers, yummy cookies, and great conversations. We love this tradition! From left to right: Amy J, Lynne B, Sara W, Marilynn K, Lisa H, Jessica L, Leanne C, DeAnn S, Michele N, and Camie C.

Don't these looke mouth watering?

Chocolate Dipped Cherry Cookies

1 box of cherry chip cake mix

1 large egg
1/4 cup of oil
1/4 cup of water

one container cherry chip frosting

1 bag of chocolate chips (or any chocolate to melt)

Directions: Make the cake cookies first, by combining cake mix, egg, oil, and water in bowl.  Mix, and make small cookie balls to put in the oven.  Bake at 350 degrees for about 7-8 min. or until done.  Once done, sandwich the cookies together with cherry chip frosting in the middle, and dip them half-way in melted chocolate.  Let cool (can refrigerate or put in freezer). Serve.

Brownie Swirled Peanut Butter Oreo Cookies by Leanne C.

1 stick butter
½ Cup peanut butter
½ Cup sugar
½ Cup brown sugar
1 egg
½ teaspoon vanilla
1 ¼ Cups flour
¾ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt

8 oreos broken into pieces

1 Brownie mix of choice

1. Preheat oven to 375 degrees F. Cream the butter and sugars until well combined. Add in peanut butter until well combined. With mixer on low beat in egg and vanilla until smooth.

2. Sift flour, baking soda and powder, and salt into a large bowl. With mixer on low slowly add in dry ingredients and broken oreos until just combined. Pour cookie dough onto a rimmed cookie sheet and press to about ½ inch thick, doesn't have to be totally flat or reach edges of cookie sheet, just spread out.

3. Prepare brownie mix according to package directions. Take 3 tablespoons of brownie batter and drizzle evenly over cookie dough. Take a toothpick and gently swirl brownie batter into cookie dough only a few times. You should be able to see clear brownie swirls.

4. With a medium cookie scoop, scoop cookie dough with brownie swirls onto a parchment or silpat lined baking sheet. Bake for 9-11 minutes or until cookies are cooked through but still soft. Let cool for 3 minutes on baking sheet before transferring to a cooling rack to cool. Serve and enjoy!

**Save and bake the remaining brownie batter after cookies are done baking at 350 degrees F. according to package directions***

Fudge Jumblers by Leanne C.

1 C. margarine                       
3/4 C. brown sugar                  

2 eggs                                     
1 tsp. vanilla                             

2 1/2 C. flour                          

1 tsp. baking soda                 
1/2 tsp. salt

1 1/2 Cups oatmeal

14 oz. can Eagle Brand milk

12 oz. semi-sweet chocolate chips

1/4 cup margarine

2 tsp. vanilla

1 cup chopped nuts (optional)

Cream margarine and brown sugar.  Add eggs and vanilla.  Add dry ingredients.  In heavy saucepan, mix milk, chips and margarine.  Heat until just melted.  Stir in vanilla and nuts.  Spread 2/3 dough into 9x13 -inch pan.  Spread with chocolate mixture.  Drop remaining 1/3 dough on top.  Bake at 350 degrees for 25 minutes. Cool.  Cut into bars.  Yields 36.

Cheesecake Cookies by Leanne C.

1/3 C. Margarine

1/3 C. Brown Sugar

1 C. Four

1/2 C. Chopped Nuts

1 pkg. Cream Cheese

1/4 C. Sugar

1 Egg

2 Tbsp. Milk

2 Tbsp. Lemon Juice

1/2 tsp. Vanilla

Cream margarine and brown sugar.  Add flour and nuts and blend to crumbs.  Set 1 cup aside.  Press remaining mixture into 8: square pan.  Bake at 350 for 15 min.  Combine cheese and sugar and beat until smooth.  Add eggs, milk and lemon juice and vanilla and beat well.  Spread over baked crumbs. Sprinkle remaining crumbs over top and bake at 350 for 25 min.

Double Peanut Butter Cookies by Leanne C.

1 1/4 cup flour

3/4 cup baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup butter

1/2 cup creamy peanut butter

1/2 cup sugar

1/2 cup light brown sugar

1 egg

1 2/3 cup Reese's Peanut Butter Chips

Mix dry ingredients separate from sugars and butter, then add together. Bake at 375 degrees 8-10 min.