How To make Candy Bar Butter Cookies
1 Milky way bar/2.15 oz;
-chilled 1 Snickers bar/2.15 oz;
-chilled 1/2 c Butter or margarine;
-softened 1/4 c Sugar
1 c Flour
1 Egg
1/2 ts Vanilla extract
1/8 ts Almond extract
Recipe by: Sue Klapper Preheat oven to 350~. Cut candy bars in half lengthwise, then cut each length into 9 slices. Set aside. In large bowl, beat butter or margarine until fluffy. Add sugar and beat. Stir in flour, egg and extracts. Chill 3 hours, or overnight. Roll 1 teaspoon cookie dough into ball and place on ungreased cookie sheet. Dip thumb in flour and press indentation in center of cookie. Bake 10 minutes or until cookies are just starting to brown at edges. Remove from oven and press one candy bar slice into each cookie. Bake about 2 minutes longer. Cool on rack. Source: Milwaukee Sentinel. -----
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Lunchlady Peanut Butter Cookie Recipe ♡
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Lori Brown
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Recipe small batch
3 1/2 c. All purpose flour
2. t. Baking soda
1 t. Baking powder
12 oz. Softened butter, I used salted butter, didnt add salt
you dont have to add salt with this recipe, we didnt add the salt when making at school.
12 oz. Peanut butter
1 1/2 c. Sugar
1/2 c. Brown sugar
3 eggs
2 t. Vanilla
350 8 to 10 minutes
2 to 4 dozen
Wildwood Flowers
music by Mandy
banjo Lemonade on YouTube
BAKING SCIENCE ????????????how does different temperatures of butter effect your cookies?
Peanut butter chocolate cookie bars recipe
Easy chocolate chunk peanut butter cookie bars recipe:
Ingredients
1 cup all purpose flour (135 g)
1/2 teaspoon baking powder (3 g)
1/2 teaspoon fine sea salt (2 g)
3/4 cup packed light brown sugar (135g)
1/3 cup melted salted butter (75 g)
1/3 cup smooth peanut butter (80 g) *
1 large room temperature egg (55-65 g)
3/4 cup chocolate chunks (equal parts milk and dark chocolate) ** (135g)
*I recommend using a processed peanut butter (Kraft/Jiff/Skippy etc)
** Mix 1/2 cup of chocolate chunks into the cookie dough and reserve 1/4 cup for sprinkling on the top of the cookie bars. You can also use chocolate chips if you would prefer, or even omit the chocolate completely.
Directions
Preheat oven to 350F/175C. Line an 8”x8” pan with foil or parchment paper (This step is optional but it makes it very easy to remove the cookie bars once baked). In a medium bowl combine flour, baking soda, and salt. Whisk until well combined and then set aside.
In a separate large bowl combine brown sugar, melted butter, egg and peanut butter. I’m making these without a mixer but you can use a mixer if you would prefer. Whisk vigorously for 2 minutes. The mixture should be light and airy.
Add the dry ingredients and using a spatula mix until everything is just combined. Add 1/2 cup of the chocolate chunks (reserving 1/4 cup to sprinkle on top on the bars). Mix until evenly distributed with no streaks of flour remaining.
Transfer cookie dough into the prepared pan and use your spatula to spread it into an even layer. Sprinkle the remaining chocolate chunks on top. Bake the cookie bars for 20-24 minutes, removing from the oven when the edges are a medium brown and the middle is just set. Allow the bars to cool in the pan for 20 minutes, and then lift them out the pan and slice into squares. These peanut butter chocolate chunk cookie bars are best served slightly warm with the chocolate not yet set.
This recipe will yield 9-16 servings depending on how you cut the cookie bars. They will keep for 3 days at room temperature or up to 5 days in the fridge. This recipe can also be doubled and baked in a 9”x13” pan. Increase the baking time by 2-6 minutes.
ONLY 3 Ingredients | NO BAKE Oatmeal Bars
No bake peanut butter oatmeal bars are a little bit sweet and a little bit savory. A quick and easy homemade treat that you can make from pantry staples.
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Candy Bar Cookies
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INGREDIENTS
- 1 cup sugar
- 1 cup brown sugar
- 1 cup butter (2 sticks), room temperature
- 2 eggs
- 1 cup peanut butter
- 2 teaspoons vanilla extract
- 1 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups flour
- 3 bags bite-size candy bars (I use Snickers)
INSTRUCTIONS
In the bowl of an electric mixer, cream together butter and sugars until light, fluffy and well blended.
Add eggs one at a time, mixing until incorporated.
Then add peanut butter and vanilla.
Add the dry ingredients, mixing well.
Once completely blended, use a small cookie scoop to form dough balls. Flatten slightly and place a bite-size candy bar in the center. Form dough around the candy bar, making sure the entire candy bar is encased.
Dip in festive sugar then place on a parchment-lined baking sheet.
Place in the preheated 350-degree oven for 12-15 minutes. Cookies will flatten, crack slightly around the edges, but still be soft.
Remove from oven and cool five minutes on pan then cool completely on rack.
Butterfinger Candy Bar Cookies recipe
Butterfinger Candy Bar Cookies recipe
Soft, chewy and butterfingery. A great way to use up leftover Halloween candy.
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Ingredients:
2-1/4 cups Unbleached All Purpose Flour
1 teaspoon Baking Soda
1 teaspoon kosher Salt
2 sticks Unsalted Butter, softened
1 cup Light Brown Sugar
1/2 cup Granulated Sugar
1 teaspoon pure Vanilla Extract
2 large Eggs
10 mini Butterfinger Candy Bars, chopped
Directions:
Preheat your oven to 350 degrees and line two metal sheet pans with parchment or silicon liners.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In the bowl of your stand mixer beat together the butter and both sugars until light and fluffy. Add in the vanilla and one egg at a time, mixing and scraping down the sides of the bowl after each egg.
With the mixer on low, gradually add in the dry ingredients until just incorporated. Add in the chopped candy bars and mix until through the dough.
Use a 2-tablespoon scoop and place rounded scoops of dough onto prepared pans. Bake for 8-10 minutes or until the edges of the cookies are lightly golden brown. Let cool on the pan for 5 minutes before transferring to a wire rack. Repeat with remaining dough.
Adapted from: