Cup O Cookie Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, peanut butter and sugars until blended. Beat in eggs. In another bowl, whisk flour, baking soda and baking powder; gradually beat into creamed mixture. Stir in chocolate chips, oats, coconut, pecans and raisins., Drop dough by tablespoonfuls 3 in. apart onto greased baking sheets. Bake until golden brown, 12-15 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.

Steps:

• Heat oven to 350ºF.
• Roll cookie dough into 24 (1-inch) balls; place in 24 mini muffin pan cups sprayed with cooking spray. Bake 8 to 10 min. or until lightly browned.
• Cool cookie cups in pans 10 min. Run knife around cups to loosen; remove cups to wire racks. Cool completely.
• Beat pudding mix and milk with whisk 2 min. Let stand 5 min. Spoon into cookie cups; top with strawberries. Refrigerate 15 min.

Steps:

• Preheat oven to 350.
• Blend together the first 3 ingredients.
• Add the next 3 ingredients and mix well.
• Add the next 3 ingredients and mix well.
• Mix in the last 4 ingredients.
• Place on cookie sheet by the tablespoon.
• Bake for 12 minutes.

Steps:

• Microwave the butter on high in a small microwave-safe mug until melted, 20 to 35 seconds. Tilt the mug so that the butter greases the sides. Add the brown sugar, granulated sugar, vanilla extract and egg yolk and mix with a fork until combined. Add the flour and salt and mix until just combined, then fold in the desired mix-ins. Top with the sea salt, if using. Microwave on high until the cookie is puffed and springs back when gently pressed, 60 to 75 seconds. Let sit for 1 minute before serving warm with a scoop of vanilla ice cream.

Steps:

• Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350 degrees F.
• In large bowl, mix cocoa, espresso powder and cream with wooden spoon until well blended. Crumble cookie dough into cocoa mixture; stir until well blended.
• Shape dough into 30 balls; place 2 inches apart on ungreased cookie sheets. Using bottom of drinking glass, flatten balls into 1 1/2-inch rounds. Press thumb into center of each round to make indentation. Fill each indention with 1/2 teaspoon of the chocolate chips.
• Bake 9 to 13 minutes or until edges of cookies are set. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 20 minutes.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Lightly spray a 12-cup muffin tin with cooking spray.
• Divide dough into sixteen 2-tablespoon portions. Place 12 portions into the prepared muffin tin and press into the bottom and about halfway up each cup. Reserve remaining 4 portions of dough.
• Bake in the preheated oven for 9 minutes. Remove from the oven and lightly press down in the center with the large end of a wooden spoon or a shot glass to form a cup shape. Return to oven and bake until golden brown, 6 to 8 minutes more. Remove from the oven and press the center down gently as before. Allow to cool completely in the pan, about 15 minutes, before removing with a small offset spatula or knife.
• Repeat process with remaining 4 cookie dough portions.

Steps:

• In a large bowl, beat together butter and brown sugar.
• Mix in cream cheese and white sugar until well combined.
• Add flour, baking soda, salt, and vanilla until dough is formed.
• Stir in mini chocolate chips.
• Roll cookie doughs into small balls and set aside.
• In a small microwave-safe bowl melt chocolate chips. (Microwave for 60 seconds, check and stir every 15 seconds.)
• Line a muffin tin with lining cups. Spoon the melted chocolate into the bottom of each muffin cup.
• Place the cookie dough balls (slightly flattened) on top of the melted chocolate. Pour the remaining melted chocolate over the cookie dough balls. Gently shake the muffin tin to even out the chocolate.
• Chill in the fridge for at least 30 minutes.
• Enjoy!

Steps:

• Mix yogurt and dry gelatin mix in medium bowl until blended.
• Stir in COOL WHIP.
• Layer yogurt mixture, berries and cookies in 6 dessert dishes.