Cookies Milk Delight Recipes

Steps:

• Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13x9-in. baking pan. Bake at 350° until golden brown, 14-16 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust. , In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired. , Cover and refrigerate until firm, 8 hours or overnight.

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; gradually add to creamed mixture alternately with buttermilk. Cover and refrigerate for 1 hour or until easy to handle. , On a heavily floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 4-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Sprinkle with coarse sugar if desired., Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks. While cookies are still warm, poke two holes into each cookie with a straw. When cookies are completely cooled, thread ribbon through holes and tie into a bow; trim ribbon if necessary.

Steps:

• Pour milk into a large mouth glass (so that cookies can be dipped in it; (*Reserve a few cookies to crumble on top.).
• Dip each cookie in milk and start layering in a 9 by 13 pan, cookies, cool whip, cookies. Keep layering until you've ran out of cookies, ending with cool whip; Top with reserved crushed cookies; Refrigerate 2 hours, then serve; Enjoy!

Steps:

• Put almond bark into a microwave-safe bowl; heat in microwave oven for 90 seconds and stir. Continue to heat in microwave in 15-second intervals until completely melted and smooth, 15 to 60 seconds.
• Stir peanut butter with the melted chocolate bark until smooth; add crispy rice cereal and pecans and stir to coat. Fold marshmallows and chocolate chips into the mixture to coat.
• Spread a sheet of waxed paper onto a flat surface. Drop the mixture by the spoonful onto the waxed paper and allow to cool completely.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with lightly greased parchment paper.
• Soak dates in hot water until soft, 6 to 10 minutes. Drain.
• Combine dates, almond pulp, oats, almond milk, almond flour, coconut flour, coconut oil, applesauce, vanilla extract, cacao nibs, cinnamon, salt, and nutmeg in a food processor. Process to the consistency of cookie dough, adding water if needed.
• Roll 1 tablespoon of cookie dough with your hands. Pinch sides with your fingers to form a square. Place on the prepared baking sheet and press down with your fingers or a fork to flatten slightly. Repeat with remaining dough.
• Bake in the preheated oven until golden brown, about 20 minutes. Let cool.
• Melt dark chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 2 minutes. Drizzle melted chocolate over cookies.

Steps:

• Combine sugar, cocoa, butter or marg and milk in large sauce pan and bring to a boil.
• Remove from heat and add vanilla, coconut and rolled oats, stir until all in coated in chocolate mixture.
• Drop by the spoonful onto greased cookie sheet, etc and allow to cool before eating.
• These cookies set up best if cooled in the fridge.