Back Of The Box - Cookie Recipes

Cheesecake Cookies

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1 box (4-serving size) cheesecake-flavor instant pudding and pie filling mix
1/2 cup vegetable oil
1 egg
1/4 cup seedless raspberry jam
3 oz white chocolate baking bar, coarsely grated

Heat oven to 350°. In large bowl, stir cookie mix, dry pudding mix, oil and egg until soft dough forms. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart.

Using thumb or handle of wooden spoon, make indentation in center of each ball. Spoon about 1/4 teaspoon jam into each indentation. Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool 10 minutes; sprinkle with white chocolate. Makes about 3 dozen cookies

Caramel Chocolate Chip Bars

1 pkg Duncan Hines Moist Deluxe Caramel Cake Mix
2 large eggs
1/4 cup water
1/4 cup firmly packed brown sugar
1/4 cup butter or margarine
1 cup semi-sweet chocolate chips

Preheat oven to 375º. Grease 13x9-inch pan. Combine cake mix, eggs, water, brown sugar and butter in large bowl. Stir until thoroughly blended. Mixture will be thick. Stir in chocolate chips. Spread in greased pan.

Bake at 375º for 24 to 27 minutes or until toothpick inserted in center comes out clean. Cool completely in pan. Cut into bars.

Variation: Prepare as directed above. Before cutting into bars frost with Duncan Hines Creamy Home-Style Caramel Flavor or Chocolate Frosting. Sprinkle with brickle chips or chopped nuts, if desired.

Almond Streusel-Cherry Cheesecake Bars

Cookie Base and Topping
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/4 cup cold butter or margarine
4 oz (half of 8-oz package) cream cheese
1/2 cup sliced almonds

Filling
2 1/2 packages (8 oz each) cream cheese (20 oz), softened
1/2 cup sugar
2 tablespoons Gold Medal all-purpose flour
1 teaspoon almond extract
2 eggs
1 can (21 oz) cherry pie filling

Heat oven to 350°. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 12 minutes.

Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.

Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds.

Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator. Makes 24 bars

Almond Mocha Cookie Bars

Bars
Crisco butter no-stick cooking spray
1 cup slivered almonds
1 1/2 cups firmly packed light brown sugar
2/3 cup Crisco all-vegetable shortening
2 tablespoons instant or espresso coffee powder
1 teaspoon cold coffee
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 large eggs
1 1/2 cups Pillsbury best all purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup miniature semi-sweet chocolate chips

Glaze
1 cup powdered sugar
1 tablespoon cold coffee

Heat oven to 350°. Spray a 13 x 9-inch baking pan with no-stick cooking spray; set aside. Spread almonds on baking sheet; Bake 7 to 10 minutes or until golden brown, stirring several times. Cool completely. Chop coarsely.

Combine brown sugar, shortening, coffee powder, coffee, vanilla and almond extracts in large bowl; beat at medium speed until well blended. Add eggs; beat well.

Combine flour, cocoa, salt and baking soda in medium bowl. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips and reserved almonds. Spread mixture evenly into prepared pan.

Bake 30 to 35 minutes or until set. Cool completely on wire rack. Cut into 2 x 1 1/2-inch bars. Combine powdered sugar and coffee in small bowl; stir until well blended. Add additional coffee, a little at a time, if icing is too thick, or add additional powdered sugar, if icing is too thin. Drizzle glaze over bars. Makes 3 dozen bars

Apple Spice Cookies

1/2 cup Crisco All-Vegetable Shortening
1 cup firmly packed light brown sugar
1 large egg
2 cups Pillsbury best all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 cup milk
2 Golden Delicious apples

Vanilla Glaze
1 tablespoon butter or margarine
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
4 to 5 teaspoons milk

Heat oven to 400º. Beat shortening and brown sugar in large bowl using an electric mixer set on medium speed 5 minutes or until light. Beat in egg.

Combine flour, baking soda, salt, and spices; add to shortening mixture alternately with milk, mixing well after each addition.

Core and finely chop apples (about 2 cups). Stir chopped apple into batter. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes. Cool on racks. Makes 5 dozen

Vanilla Glaze: Combine butter and powdered sugar. Stir in vanilla extract. Add milk, mixing until smooth and of desired consistency. Spread glaze over cooled cookies.

Butterscotch Brownies

Crisco original no-stick cooking spray
2 large eggs, lightly beaten
2 cups firmly packed light brown sugar
1/2 cup Crisco butter shortening
1 teaspoon vanilla extract
1 1/2 cups Pillsbury best all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup finely chopped walnuts or pecans

Heat oven to 350º. Spray a 13 x 9 x 2-inch pan with no-stick cooking spray. Beat eggs in large bowl at medium speed with electric mixer until light and foamy. Add brown sugar, shortening and vanilla. Beat until creamy.

Combine flour, baking powder and salt. Add gradually to egg mixture at low speed until blended. Mix in walnuts (dough will be stiff). Spread in prepared pan.

Bake 25 to 30 minutes or until top is light brown and toothpick inserted in center comes out clean. Cool 10 to 15 minutes on cooling rack. Cut into bars about 2 1/2 x 2 inches. Makes 24 bars

Buttery Drop Cookies

Crisco original no-stick cooking spray
1/2 cup Crisco butter shortening
3/4 cup sugar
1 tablespoon milk
1 large egg
1/2 teaspoon vanilla extract
1 1/4 cups Pillsbury best all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

Creamy Vanilla Frosting (Optional)
1/2 cup Crisco butter shortening
4 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Chocolate Frosting (Optional)
1/3 cup Crisco butter shortening
3/4 cup unsweetened cocoa
1/4 teaspoon salt
1/2 cup milk
2 teaspoons vanilla extract
4 cups powdered sugar

Heat oven to 375°. Coat baking sheet lightly with no-stick cooking spray. Beat shortening, sugar and milk in medium bowl at medium speed of electric mixer until well blended. Beat in egg and vanilla until blended.

Combine flour, salt and baking powder. Mix into shortening mixture at low speed until just blended. Drop by level measuring tablespoonfuls 2 inches apart on prepared baking sheet. Bake 7 to 9 minutes or until set. Cool on baking sheet for 2 minutes. Remove to cooling rack. Makes 3 dozen cookies

Variations:
For Larger Cookies: Drop 2 level measuring tablespoons into a mound for each cookie. Place 3 inches apart on baking sheet. Bake at 375° 11 to 13 minutes or until set. Cool 2 minutes on baking sheet. Remove to cooling rack.

Frosted Buttery Drop: Bake and cool larger cookies. Frost cooled cookies as wreaths or ornaments for the holiday season.

Creamy Vanilla Frosting: Beat shortening, powdered sugar, milk and vanilla in medium mixing bowl at low speed of electric mixer until well blended. Scrape bowl. Beat at high speed 2 minutes or until smooth and creamy. Add 1 or 2 drops food color to 1 cup of frosting, if desired. Frost cooled cookies.

Chocolate Dipped: Bake and cool small cookies. Combine 1 cup semi-sweet chocolate chips and 1 teaspoon shortening in microwave-safe measuring cup. Microwave on medium (50% power) for 1 minute. Stir. Repeat until smooth. Or melt on stove top in small saucepan on very low Heat. Dip one end of cooled cookie halfway up in chocolate. Place on wax paper until chocolate is firm.

Chocolate Nut: Dip in melted chocolate as directed. Sprinkle with finely chopped nuts before chocolate hardens.

Raspberry-Coconut: Bake small cookies. Spread 1/2 to 1 teaspoon Smucker's Seedless Red Raspberry Jam on each hot cookie. Sprinkle with flaked coconut.

Chocolate Sandwich Cookies: Bake small cookies. Spread Chocolate Frosting on bottom of half of the cookies. Top with remaining cookies. Gently press together.

Chocolate Frosting: Place shortening in medium microwave-safe bowl. Cover with wax paper. Microwave on high (100% power) until melted or melt on stovetop in small saucepan on low Heat. Add cocoa and salt.

Beat at low speed of electric mixer until blended. Add milk and vanilla. Beat at low speed. Add powdered sugar, 1 cup at a time beating at low speed after each addition until smooth and creamy. Add more sugar to thicken or milk to thin for good spreading consistency.

Butter Toffee Chocolate Chip Crunch Cookies

Crisco original no-stick cooking spray
1 cup firmly packed light brown sugar
3/4 cup Crisco butter shortening
1 large egg, lightly beaten
2 tablespoons Eagle Brand Sweetened Condensed Milk
1 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon vanilla extract
1 3/4 cups Pillsbury best all purpose flour
3/4 cup coarsely chopped pecans
1/2 cup semi-sweet chocolate chips
2 to 4 (1.4 ounces each) toffee bars finely crushed

Heat oven to 350°. Spray baking sheets with no-stick cooking spray. Combine brown sugar, shortening, egg, sweetened condensed milk, salt, baking soda and vanilla; beat at medium speed until well blended.

Add flour gradually at low speed. Beat until well blended. Stir in nuts, milk chocolate chips, semisweet chocolate chips and crushed toffee bars with spoon.

Drop by level measuring tablespoonfuls 2 inches apart onto prepared baking sheets. Bake 10 to 12 minutes or until light golden brown. Cool 2 minutes on baking sheets; transfer to cooling rack to cool completely. Makes 4 dozen cookies

Almond-Oatmeal Crispies

Cookies
1/2 cup butter or margarine, softened
1 package (7 or 8 oz) almond paste (not marzipan)
1 egg
1 pouch (1 lb 1.5 oz) Betty Crocker oatmeal cookie mix
1 tablespoon water
24 unblanched whole almonds

Icing
1/2 cup powdered sugar
1/4 teaspoon almond extract
1 tablespoon water

Heat oven to 375°. In large bowl, beat butter and almond paste with electric mixer on medium speed until well blended. Beat in egg until well blended. Stir in cookie mix and 1 tablespoon water until soft dough forms.

Using cookie scoop (2-tablespoon size), drop dough by level scoopfuls 2 inches apart onto ungreased cookie sheets. Press 1 almond in center of each mound of dough.

Bake 12 to 14 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes. In small bowl, mix icing ingredients until smooth. Drizzle icing over cookies. Makes about 2 dozen cookies

Fiesta Fudge Cookies

1/3 cup butter or margarine
6 oz unsweetened chocolate
1 can (14 oz) sweetened condensed milk (not evaporated)
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1 teaspoon ground cinnamon
60 white and chocolate-striped candy drops or pieces, unwrapped

Heat oven to 350°. In large microwavable bowl, microwave butter and chocolate on High 1 minute. Stir; microwave on High 1 minute longer or until butter is melted and chocolate can be stirred smooth.

Stir condensed milk into chocolate mixture. Stir in cookie mix and cinnamon until well blended. Using 1 level tablespoonful of dough for each cookie, shape into 60 balls. Place 2 inches apart on ungreased cookie sheets.

Bake 6 to 7 minutes or until edges lose their shiny look (do not overbake). Immediately press 1 candy into center of each cookie. Cool cookies on cookie sheet 5 minutes; remove from cookie sheets.

To get candy to spread slightly on top of cookie, tap edge of each cookie lightly. Cool completely. Store covered at room temperature. Makes 5 dozen cookies

Lemon Linzer Bars

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/3 cup butter or margarine, softened
2 oz cream cheese, softened
4 1/2 teaspoons frozen (thawed) lemonade concentrate
3/4 teaspoon almond extract
1 egg

Filling
2/3 cup seedless raspberry jam
1 package (8 oz) cream cheese, softened
1/2 cup lemon curd (from 10 to 12-oz jar)
2 cups frozen (thawed) whipped topping or 2 cups sweetened whipped cream

Topping
1/3 cup sliced almonds, toasted
24 fresh or frozen (thawed and drained) raspberries

Heat oven to 350°. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of pan. Bake 20 to 23 minutes or until golden brown. Cool completely, about 30 minutes.

Spread raspberry jam over cooled base. In large bowl, beat cream cheese and lemon curd with electric mixer on medium speed until smooth. Fold in whipped topping. Drop lemon mixture by teaspoonfuls over jam layer; spread gently and evenly over jam.

Sprinkle toasted almonds over top. Refrigerate at least 4 hours or overnight. For bars, cut into 6 rows by 4 rows. To serve, top each bar with 1 raspberry, gently pressing into lemon mixture. Store covered in refrigerator. Makes 24 bars

Chocolat-Mint Cookies

Cookies
1 cup granulated sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 oz unsweetened baking chocolate, melted, cooled
1 cup Gold Medal all-purpose flour
1/2 teaspoon salt

Peppermint Frosting
2 1/2 cups powdered sugar
1/4 cup butter or margarine, softened
3 tablespoons milk
1/2 teaspoon peppermint extract

Garnish
1/4 cup butter or margarine
2 tablespoons corn syrup
1 cup semisweet chocolate chips (6 oz)
Crushed round hard peppermint candies, if desired

Heat oven to 375°. In large bowl, beat granulated sugar, 1/2 cup butter, the vanilla, egg and unsweetened chocolate with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.

Onto ungreased cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart. Press each with greased bottom of drinking glass dipped into sugar until about 1/4 inch thick.

Bake about 8 minutes or until set. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. In medium bowl, mix all frosting ingredients until smooth and spreadable. Spread frosting over each cookie to within 1/4 inch of edge.

In 1-quart saucepan, melt 1/4 cup butter, the corn syrup and chocolate chips over low heat, stirring constantly, until smooth. Spoon or drizzle mixture over each cookie; sprinkle with crushed candies. Makes about 3 dozen cookies

Old-Fashioned Molasses Cookies

Cookies
1 1/2 cups granulated sugar
1 cup shortening
1/2 cup molasses
2 eggs
3 teaspoons baking soda
1/2 cup water
5 1/2 cups Gold Medal all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon salt

Frosting
1 envelope plus 2 teaspoons unflavored gelatin
1 cup cold water
1 cup granulated sugar
2 1/4 cups powdered sugar
1 1/2 teaspoons vanilla
1 teaspoon baking powder
1/8 teaspoon salt

In large bowl, mix 1 1/2 cups granulated sugar, the shortening, molasses and eggs until well blended. In small bowl, dissolve baking soda in water; stir into molasses mixture. Stir in remaining cookie ingredients until well blended. Cover and refrigerate at least 2 hours.

Heat oven to 375°. Lightly grease cookie sheet. On floured surface, roll dough 1/4 inch thick. Cut with floured 2 3/4-inch round cutter (or cut with clean food can with both ends removed, such as rectangular-shaped pork luncheon meat can).

Place about 2 inches apart on cookie sheet. Bake 8 to 10 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

In 2-quart saucepan, sprinkle gelatin on cold water to soften; stir in 1 cup granulated sugar. Heat to a rolling boil; reduce heat. Simmer uncovered 10 minutes. In large bowl, place powdered sugar and hot gelatin mixture.

Beat with electric mixer on medium speed about 2 minutes or until foamy. Add vanilla, baking powder and salt; beat on high speed 12 to 15 minutes or until soft peaks form. Frost bottoms of cookies with frosting. Let stand until frosting is dry, 2 to 3 hours, before storing. Makes 6 dozen cookies

Angel Macaroons

Macaroons
1 box Betty Crocker white angel food cake mix
1/2 cup water
1 teaspoon almond extract
1 package (7 oz) flaked coconut (2 cups)
1 tablespoon unsweetened baking cocoa

Glaze
4 teaspoons butter or margarine
4 teaspoons unsweetened baking cocoa
4 teaspoons water
2/3 cup powdered sugar

Heat oven to 350°. Cover cookie sheets with cooking parchment paper or foil. In large (4-quart) glass or metal bowl, beat cake mix, 1/2 cup water and the almond extract with electric mixer on low speed 30 seconds. On medium speed, beat 1 minute, scraping bowl occasionally. Fold in coconut.

Drop half of the mixture by teaspoonfuls about 3 inches apart onto lined cookie sheets. Bake 7 to 9 minutes or until light golden brown around edges. Cool macaroons completely before removing from parchment paper.

Meanwhile, stir 1 tablespoon cocoa into remaining mixture. Bake and cool as directed above. In 1-quart saucepan, heat butter, 4 teaspoons cocoa and 4 teaspoons water over low heat, stirring constantly, until butter is melted. Stir in powdered sugar. Drizzle small amount of glaze over each cookie. Makes 4 dozen cookies

Old-Fashioned Oatmeal-Raisin Cookies

1 1/4 cups sugar
1/2 cup butter or margarine, softened
1/3 cup molasses
2 eggs
2 cups quick-cooking oats
1 2/3 cups Gold Medal all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup raisins

Heat oven to 375°. In large bowl, stir together sugar, butter, molasses and eggs. Stir in remaining ingredients except raisins until well blended. Stir in raisins.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheets. Bake 9 to 10 minutes or just until set. Cool 1 minute; remove from cookie sheets. Makes about 5 dozen cookies

Peanut Butter Sandwich Cookies

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup butter or margarine, softened
1 egg
1 1/4 cups Gold Medal all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 container (1 lb) Betty Crocker Rich & Creamy chocolate frosting or about 1 cup jam

In large bowl, beat sugars, peanut butter, shortening, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder and salt. Cover; refrigerate about 3 hours or until firm.

Heat oven to 375º. Shape dough into 1 1/4-inch balls. On ungreased cookie sheet, place balls about 3 inches apart. Flatten slightly in crisscross pattern with fork dipped in flour.

Bake 9 to 10 minutes or until light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Spread chocolate frosting between bottoms of pairs of cookies. Makes about 18 sandwich cookies

Chocolate Drop Cookies

Cookies
1 cup granulated sugar
1/2 cup butter or margarine, softened
1/3 cup buttermilk
1 teaspoon vanilla
1 egg
2 oz unsweetened baking chocolate, melted, cooled
1 3/4 cups Gold Medal all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Chocolate Frosting
2 oz unsweetened baking chocolate
2 tablespoons butter or margarine
2 cups powdered sugar
3 tablespoons hot water

Heat oven to 400°. Grease cookie sheet with shortening or cooking spray. In large bowl, beat granulated sugar, 1/2 cup butter, the buttermilk, vanilla, egg and 2 ounces melted chocolate with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.

On cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

In 2-quart saucepan, melt 2 ounces chocolate and 2 tablespoons butter over low heat, stirring occasionally; remove from heat. Stir in powdered sugar and hot water until smooth. (If frosting is too thick, add more water, 1 teaspoon at a time. If frosting is too thin, add more powdered sugar, 1 tablespoon at a time.) Spread over cookies. Makes about 3 dozen cookies

Cherry-Chocolate Chip Cookies

1 roll (16.5 oz) Pillsbury Create Bake refrigerated chocolate chip cookies
3 tablespoons all-purpose flour
8 oz chocolate-flavored candy coating, chopped
1 aerosol can (6.4 oz) white decorating icing
2 jars (10 oz each) maraschino cherries with stems, drained on paper towels

Heat oven to 350°. In large bowl, break up cookie dough. Stir or knead in flour until well blended. Work with half of dough at a time; refrigerate remaining dough until needed.

Shape dough into 16 (1-inch) balls; place 2 inches apart on ungreased cookie sheets. Repeat with remaining dough. Bake 8 to 12 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.

Meanwhile, in small microwavable bowl, microwave candy coating on High 30 seconds. Stir; microwave in 15-second increments until melted and smooth. Set aside.

With can of decorating icing fitted with star tip, pipe 1-inch star of icing (about 1 teaspoon) on center of each cookie. Dip cherries into melted chocolate; place on white icing on cookies.

Let stand until icing is set and chocolate is firm, about 20 minutes. Store between sheets of waxed paper in tightly covered container. Makes 32 cookies

Funfetti Cookies

1 (18.9-oz.) pkg. Pillsbury Moist Supreme Funfetti Cake Mix
1/3 cup oil
2 eggs
1/2 (15.6-oz.) can Pillsbury Creamy Supreme Funfetti Vanilla Frosting

Heat oven to 375°. In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness.

Bake at 375° for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Spread frosting over warm cookies. Immediately sprinkle each with candy bits from frosting. Let frosting set before storing. Store in tightly covered container. Makes 3 dozen cookies

Cranberry Quick Cookies

1 (15.6-oz.) pkg. Pillsbury Cranberry Quick Bread & Muffin Mix
3/4 cup quick-cooking rolled oats
1/2 cup coconut
1/2 cup sweetened dried cranberries
1/2 teaspoon grated orange peel
1/2 cup oil
1 tablespoon water
2 eggs

Heat oven to 350°. In large bowl, combine quick bread mix, oats, coconut, cranberries and orange peel; mix well. Add oil, water and eggs; mix well.

Drop by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350° for 10 to 13 minutes or until bottoms are golden brown. Remove from cookie sheets. Makes 3 dozen cookies

Peanut Butter Brownie Cookies

1 (19.5-oz.) box Pillsbury Brownie Classics Traditional Fudge Brownie Mix
1/4 cup butter or margarine, melted
4 oz. cream cheese (from 8-oz. pkg.), softened
1 egg
1 cup powdered sugar
1 cup creamy peanut butter
1/2 (16-oz.) can chocolate fudge ready-to-spread frosting

Heat oven to 350°. In medium bowl, beat brownie mix, melted butter, cream cheese and egg 50 strokes with spoon until well blended (dough will be sticky).

Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.

In small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.

Bake at 350° for 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes. Remove from cookie sheets. Spread thin layer of frosting over peanut butter portion of each cooled cookie. Makes 24 cookies

Fudgy Peanut Butter Sandwich Cookies

Cookies
1 roll (16.5 oz) Pillsbury Create ‘n Bake refrigerated peanut butter cookies
1 cup plus 2 tablespoons Fisher Honey Roasted Peanuts, coarsely ground

Peanut Butter Fudge Filling
1/2 cup Land O Lakes Unsalted or Salted Butter
1/2 cup Jif Creamy Peanut Butter
2 teaspoons vanilla
2 1/3 cups Domino or C&H Confectioners Powdered Sugar

Ganache
1 cup semisweet chocolate chips
2 tablespoons whipping (heavy) cream

In large bowl, break up cookie dough. Mix in 1 cup of the peanuts. Cover; refrigerate about 30 minutes or until well chilled.

Heat oven to 375°. Spray cookie sheets with Crisco original no-stick cooking spray, or line with cooking parchment paper. Shape dough into 36 (1 1/4-inch) balls. Place balls 2 inches apart on cookie sheets.

Flatten to 1/2-inch thickness with lightly floured metal spatula or drinking glass. Bake 9 to 11 minutes or until edges are golden brown. Cool 5 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.

Meanwhile, in 2-quart saucepan, melt butter and peanut butter over medium heat, stirring occasionally. Remove from heat; stir in vanilla. Cool 1 minute. Stir in powdered sugar. When cool enough to handle, knead filling several times until powdered sugar is thoroughly blended.

Shape into log, about 9 inches long and 2 inches in diameter. Cut into 18 (1/2-inch) slices, reshaping slices into round shape if necessary. Cover with plastic wrap; set aside.

When ready to assemble cookies, place 1 filling slice on bottom of 1 cookie; top with another cookie, bottom side down, and press together slightly. Repeat with remaining cookies.

In medium microwavable bowl, microwave chocolate chips and whipping cream uncovered on High about 1 minute, stirring twice, until melted.

Spoon heaping 1 teaspoonful on top of each cookie. Sprinkle with remaining ground peanuts. Let stand 10 minutes or until ganache is set. Store tightly covered in single layer at room temperature.

To grind peanuts, place in food processor bowl with metal blade. Cover; process with on-and-off pulses until coarsely ground. Makes 18 sandwich cookies

Caramel-Filled Chocolate Cookies

2 1/2 cups flour Pillsbury best all purpose or unbleached flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup sugar
1 cup firmly packed brown sugar
1 cup margarine or butter, softened
2 teaspoons vanilla
2 eggs
1 cup chopped pecans
48 Rolo Chewy Caramels in Milk Chocolate, unwrapped (from 13-oz. pkg.)
1 tablespoon sugar
4 oz. vanilla-flavored candy coating, if desired

In medium bowl, combine flour, cocoa and baking soda; mix well. In large bowl, combine 1 cup sugar, brown sugar and margarine; beat until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well.

Stir in 1/2 cup of the pecans. If necessary, cover with plastic wrap; refrigerate 30 minutes for easier handling.
Heat oven to 375°. For each cookie, with floured hands, shape about 1 tablespoon dough around 1 caramel candy, covering completely.

In small bowl, combine remaining 1/2 cup pecans and 1 tablespoon sugar. Press one side of each ball into pecan mixture. Place, nut side up, 2 inches apart on ungreased cookie sheets.

Bake at 375° for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool on wire rack for 15 minutes or until completely cooled.

Melt candy coating in small saucepan over low heat, stirring constantly until smooth. Drizzle over cookies. Makes 4 dozen cookies

Chocolate Chip, Oats 'n Caramel Cookie Squares

1 roll (16.5 oz) Pillsbury Create 'n Bake refrigerated chocolate chip cookies
1 cup quick-cooking oats
Dash salt, if desired
2/3 cup caramel topping
5 tablespoons all-purpose flour
1 teaspoon vanilla
3/4 cup chopped walnuts
1 bag (6 oz) semisweet chocolate chips (1 cup)

Heat oven to 350°. In large bowl, break up cookie dough. Stir or knead in oats and salt. Reserve 1/2 cup dough for topping. In ungreased 9-inch square pan, press remaining dough mixture evenly in bottom to form crust.

Bake 10 to 12 minutes or until dough puffs and appears dry. In small bowl, mix caramel topping, flour and vanilla until well blended. Sprinkle walnuts and chocolate chips evenly over crust. Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup dough mixture over caramel.

Bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen bars. Cool completely, about 1 hour, 30 minutes. For bars, cut into 4 rows by 4 rows. Store tightly covered. Makes 16 bars

Jumbo Honey-Roasted Peanut Butter Sandwich Cookies

2 packages (8 oz each) cream cheese, softened
1/2 cup Jif Creamy Peanut Butter
2 tablespoons honey
1 cup Domino or C&H Confectioners Powdered Sugar
1 roll (16.5 oz) Pillsbury Create ‘n Bake refrigerated peanut butter cookies
3/4 to 1 cup Fisher Honey Roasted Dry Roasted Peanuts, coarsely chopped

In large bowl, beat cream cheese, peanut butter and honey with electric mixer on medium speed until smooth. Add powdered sugar; beat just until smooth. Cover; refrigerate at least 1 hour while baking and cooling cookies.

Heat oven to 350°F. Make cookies as directed on package. Cool completely. Spread 1/3 cup cream cheese mixture on bottom of 1 cookie; top with another cookie, bottom side down.

Press cookies together slightly so cream cheese mixture just extends past edges of cookies. Roll edge of cream cheese mixture in chopped peanuts to generously coat. Repeat with remaining cookies.

Serve immediately, or store in single layer tightly covered in refrigerator up to 4 hours (cookies stored longer become very soft). Makes 8 sandwich cookies