Delicious Recipe

INGREDIENTS: 2 3/4 (390g) cups all-purpose flour 1 tsp baking soda 1/2 tsp salt 1/2 tsp cream of tartar 1 1/2 cups (310g) granulated sugar 1 cup (226g) unsalted butter, softened 1 large egg 1 large egg yolk 2 tsp vanilla extract Fresh fruit of various colors* Cream Cheese Frosting 5 Tbsp (70g) salted butter, softened 8 oz (226g) cream cheese, softened 2 cups (260g) powdered sugar 1/2 tsp vanilla extract INSTRUCTIONS: For the cookies: Preheat oven to 350 tiers. In a blending bowl whisk together flour, baking soda, salt and cream of tartar for 20 seconds, set aside. within the bowl of an electric powered stand mixer outfitted with the paddle attachment, cream together sugar and butter until blended. blend in egg, then mix in egg yolk and vanilla extract. With mixer set on low velocity slowly add in dry ingredients and mix just till combined (dough with will thick, forestall mixer and blend by hand to get flour at backside if wished). Scoop dough out 1 half of Tbsp (about 33g) at a time a...

INGREDIENTS NUTELLA FILLING: 1 cup + 2 tablespoons Nutella FOR THE DOUGH: 1 1/2 cups all-purpose flour 1/2 cup cocoa powder 1/4 teaspoon salt 1/2 teaspoon baking soda 3/4 cup granulated sugar divided 1/2 cup brown sugar 1/2 cup butter room temperature 1/4 cup Nutella 1 teaspoon vanilla 1 large egg 1 egg yolk INSTRUCTIONS NUTELLA FILLING: Scoop into 2 teaspoon size balls (I use a small trigger scoop) onto wax paper lined baking sheet and place in the freezer. (If making these a day ahead, place in fridge.) FOR THE COOKIE DOUGH: Preheat oven to 350 degrees F. Place 1/4 cup granulated sugar in a small bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter with remaining 1/2 graduated sugar and the brown sugar for 3 minutes. Mix in the Nutella and vanilla until smooth and creamy. Add the egg and yolk, mix until thoroughly combined. Add the flour, cocoa powder, baking soda, and salt and mix on low until combined. Scrape sides as needed. Use a 1 1/2 T...

INGREDIENTS 3/4 cup butter, softened 1 cup sugar 2 eggs 1 1/2 tsp lemon juice 1 Tbsp lemon zest 2 1/2 cups all purpose flour 1 tsp baking powder 1/2 tsp salt LEMON FROSTING 1/2 cup butter, softened 4 cups powdered sugar 1 dash salt 1 Tbsp lemon zest 2 Tbsp fresh lemon juice 1-2 Tbsp milk, if needed INSTRUCTIONS Cream butter and sugar in a large mixing bowl. Beat in eggs, lemon juice, and lemon zest till well combined. Stir in flour, baking powder, and salt. Roll dough into tablespoon sized balls and place on lightly greased cookie sheets. Flatten with a glass dipped in sugar. Bake at 350° for 9-10 minutes, or till barely light brown on the bottom. Let sit 3-4 minutes on pan, then remove to cooling racks. Cool cookies completely, then frost. I piped frosting on with a 1M star tip.  LEMON FROSING Beat together butter, powdered sugar, salt, lemon zest, and lemon juice till creamy, adding milk if needed. If you are piping the frosting, it needs to be thick. If you are just spreading it...

INGREDIENTS 1/2 cup butter softened 1/2 cup white sugar 1 egg 1 1/4 cup all-purpose flour 1/2 cup ground almonds 2 tsp almond extract sliced almonds INSTRUCTIONS Preheat oven to 400 degrees F (200 degrees C). Using a kitchenaid, or large bowl, cream together butter and sugar. Beat in egg, almond extract, and almonds. Slowly add flour until all ingredients are mixed together. Using a cookie scoop, drop 2 inches apart on ungreased cookie sheets. Top each cookies with two sliced almonds. Bake at 400 for 7-8 minutes or until cookies are slightly colored.

INGREDIENTS 2 1/2 cups flour 2 tsp baking soda 1 cup brown sugar 1 cup creamy Peanut Butter 1 tsp vanilla 1 tsp salt 1 cup sugar 1 cup butter softened 2 eggs 1 bag Mini Reese's peanut butter cups INSTRUCTIONS Preheat oven to 350. Combine all ingredients in kitchen aid (minus the Reese's) on SLOW until well combined. Form dough into 1 - 1½ inch balls and place in greased mini muffin tin. Bake for 8-10 minutes. Once removed from oven, put an unwrapped peanut butter cup in the middle of each cookie and press lightly. Let cool before removing from pan. ENJOY!

INGREDIENTS 1/2 cup butter 1 cup brown sugar 1 egg 1 tsp vanilla 1 cup sifted flour 1/2 tsp baking powder 1/2 tsp salt 1/8 tsp baking soda 3/4 cup chocolate chips INSTRUCTIONS Melt butter in microwave safe bowl until melted. Let cool. Add brown sugar, vanilla and egg - mix well. Add dry ingredients gradually. Blend well, and pour into greased 9x9 pan. Sprinkle with chocolate chips and bake at 350 for 20-25 minutes.

INGREDIENTS 1/2 cup vegetable oil 1/2 cup sugar 1/2 cup brown sugar 1 egg 1 cup canned pumpkin 1 tbsp vanilla 2 cups flour 1 tsp baking soda 2 tsp baking powder 1/2 tsp salt 2 tsp cinnamon 1/3 tsp nutmeg (optional) 1/3 tsp cloves (optional) 2 cups chocolate chips INSTRUCTIONS Whisk together oil and sugars. Whisk in egg, pumpkin, and vanilla till smooth.   Combine the dry ingredients in a small bowl and whisk till blended. (You can leave out the nutmeg and cloves if you prefer, or add more cinnamon in their place.) Add to the wet ingredients and stir gently till just combined. Fold in the chocolate chips. Drop by spoonfuls onto greased cookie sheets. Bake at 350° for 10-12 minutes or till set in the middle. After a couple minutes, remove to cooling racks to cool.

INGREDIENTS 3 cups white sugar 3/4 cup butter 3/4 cup milk 1/2 tsp vanilla extract 1 1/2 cups peanut butter 4 1/2 cups quick cooking oats INSTRUCTIONS Add sugar, butter and milk to a saucepan on medium heat. Let boil rapidly for one minute. Remove from burner and stir in your vanilla and peanut butter. Stir in your oats until the mixture begins to cool. Scoop a teaspoonful at a time and drop onto wax paper. Must allow cookies to completely cool to set.

Ingredients 3/4 cup butter softened 3/4 cup brown sugar 1/3 cup cookie butter (like Biscoff spread) 1/4 cup sugar 2 teaspoons vanilla 1 egg plus 1 egg yolk 2 cups flour 1 3.4 ounce box instant French vanilla pudding mix - dry, not prepared (must be INSTANT - not cook and serve, etc.) 1 teaspoon baking soda 1/2 teaspoon salt 2 cups semi-sweet chocolate chips Instructions In a bowl, cream together butter, sugar, brown sugar, and cookie butter for 1 to 2 minutes until light and very fluffy. Add vanilla, egg and egg yolk, and mix well. In a separate bowl, whisk together flour, pudding mix, baking soda and salt. Add dry ingredients to wet ingredients and mix until incorporated and dough comes together. Stir in chocolate chips. Cover very tightly and chill for at least 1 hour. Preheat oven to 350 degrees F. Roll dough into balls (about 1 1/2 inch) and space 2 to 3 inches apart on a baking sheet. Bake for 10 to 12 minutes until lightly browned on top. Allow to cool 5 to 10 minutes on baking s...

These are the best soft chocolate chip cookies! No chilling required. Just ultra thick, soft, classic chocolate chip cookies! INGREDIENTS 8 tablespoons of salted butter 1/2 cup white sugar (I like to use raw cane sugar with a coarser texture) 1/4 cup packed light brown sugar 1 teaspoon vanilla 1 egg 1 1/2 cups all purpose flour (more as needed – see video) 1/2 teaspoon baking soda 1/4 teaspoon salt (but I always add a little extra) 3/4 cup chocolate chips (I use a combination of chocolate chips and chocolate chunks) INSTRUCTIONS Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn’t be hot – but it should be almost entirely in liquid form. Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated – 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff). Add the flour, baking soda, and salt. Mix until crum...

Amazing cookies that are sweet and savory. Healthy, sugar free low carb chocolate peanut butter cookies.Deliciously moist gluten-free keto peanut butter cookies. Ingredients ¾ c Almond flour ¼ c Erythritol 1 Egg ¾ c All natural keto friendly peanut butter or almond butter 1 tsp Vanilla extract 1 tsp Baking powder 3 servings of Lily’s Dark Chocolate Baking chips 1 tsp Coconut oil Instructions Preheat the oven to 350 degrees. Mix together the almond flour, erythritol, egg, peanut butter, vanilla extract and baking powder in a mixing bowl. Beat on high until well combined, and crumbly in consistency. Take tablespoonfuls of the batter, and form them into balls in your hand. Press them flat gently. You should be able to make 12 even cookies. Use a fork to press down and create criss-cross patterns on the top of each cookie. Bake the cookies for 15 minutes, and then let them cool completely. When the cookies are cool, place the Lily’s dark chocolate baking chips into a microwave safe bowl wi...

S'mores Stuffed Cookies INGREDIENTS FOR THE COOKIES 1 1/2 c. (2 1/2 sticks) butter, softened 1 c. packed brown sugar 1/2 c. granulated sugar 2 tsp. pure vanilla extract 2 large eggs 2 3/4 c. all-purpose flour 1 tsp. baking soda 3/4 tsp. kosher salt 2 c. semisweet chocolate chips FOR THE S'MORES 8 graham crackers 8 marshmallows 3 (1.55-oz.) Hersheys bars, broken into squares of 4 pieces DIRECTIONS Preheat oven to 375º and line two large baking sheets with parchment paper. Make cookie dough: In a large bowl using an electric mixer (or in a stand mixer), beat butter and sugars until light and fluffy, about 2 minutes. Slowly beat in vanilla extract and eggs until evenly incorporated. In a separate bowl, mix flour, baking soda, and salt. Stir into butter-sugar mixture until just combined, then fold in chocolate chips. Make s'mores: Cut each marshmallow in half lengthwise. Sandwich halved marshmallow and one square chocolate between two squares of graham cracker. Using two large ...