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Lost In Translation

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Coconut-Filled Chocolate Delights by Pillsbury.com on Flickr. Via Flickr: INGREDIENTS 3/4 cup Fisher® Roasted and Salted Almonds 1 1/2 cups coconut 1/2 cup Eagle Brand® Sweetened Condensed Milk (from 14-oz can) 1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies) 1/3 cup Hershey’s® baking cocoa 1/3 cup Hershey’s® milk chocolate baking chips DIRECTIONS 1. Reserve 20 almonds; set aside. Chop remaining almonds. In medium bowl, stir chopped almonds, coconut and milk until well blended. Refrigerate mixture 25 minutes for easier handling. Let cookie dough stand at room temperature for 10 minutes to soften. 2. Meanwhile, heat oven to 350°F. In large bowl, knead cookie dough and cocoa with hands until well blended. Cover with plastic wrap; set aside. 3. For each cookie, press 1 rounded tablespoon dough into 3-inch round. Place 1 tablespoon coconut mixture on center of each round. Wrap dough around filling, pressing edges to seal; shape into a ball. Place balls 3 inches apart on ungreased cookie sheets. Press each ball with fingers into 2 1/2-inch round. Press 1 whole almond on each cookie. 4. Bake 9 to 12 minutes or until puffed and edges are set. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. 5. In small microwavable bowl, microwave chocolate chips uncovered on High 10 to 20 second, stirring every 10 seconds, until smooth. Place in resealable food-storage plastic bag; cut small tip from corner of bag. Drizzle chocolate over cookies. Before storing, let cookies stand at room temperature until chocolate is set. Store in airtight container.

Coconut-Filled Chocolate Delights by Pillsbury.com on Flickr.

Via Flickr:
INGREDIENTS
3/4 cup Fisher® Roasted and Salted Almonds
1 1/2 cups coconut
1/2 cup Eagle Brand® Sweetened Condensed Milk (from 14-oz can)
1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)
1/3 cup Hershey’s® baking cocoa
1/3 cup Hershey’s® milk chocolate baking chips

DIRECTIONS
1. Reserve 20 almonds; set aside. Chop remaining almonds. In medium bowl, stir chopped almonds, coconut and milk until well blended. Refrigerate mixture 25 minutes for easier handling. Let cookie dough stand at room temperature for 10 minutes to soften.
2. Meanwhile, heat oven to 350°F. In large bowl, knead cookie dough and cocoa with hands until well blended. Cover with plastic wrap; set aside.
3. For each cookie, press 1 rounded tablespoon dough into 3-inch round. Place 1 tablespoon coconut mixture on center of each round. Wrap dough around filling, pressing edges to seal; shape into a ball. Place balls 3 inches apart on ungreased cookie sheets. Press each ball with fingers into 2 1/2-inch round. Press 1 whole almond on each cookie.
4. Bake 9 to 12 minutes or until puffed and edges are set. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
5. In small microwavable bowl, microwave chocolate chips uncovered on High 10 to 20 second, stirring every 10 seconds, until smooth. Place in resealable food-storage plastic bag; cut small tip from corner of bag. Drizzle chocolate over cookies. Before storing, let cookies stand at room temperature until chocolate is set. Store in airtight container.

Chocolate-Marshmallow Pillows Recipe by Betty Crocker Recipes on Flickr. Via Flickr: INGREDIENTS: Cookies: 1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix 1/4 cup vegetable oil 2 tablespoons water 1 egg 2/3 cup chopped pecans 12 large marshmallows, cut in half Frosting: 1 cup semisweet chocolate chips (6 oz) 1/3 cup whipping cream 1 teaspoon butter or margarine 1 teaspoon vanilla 1/2 cup powdered sugar DIRECTIONS: 1. Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms. 2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. 3. Bake 7 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. 4. Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in powdered sugar until smooth. 5. Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.

Chocolate-Marshmallow Pillows Recipe by Betty Crocker Recipes on Flickr.

Via Flickr:
INGREDIENTS:

Cookies:
1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
2/3 cup chopped pecans
12 large marshmallows, cut in half

Frosting:
1 cup semisweet chocolate chips (6 oz)
1/3 cup whipping cream
1 teaspoon butter or margarine
1 teaspoon vanilla
1/2 cup powdered sugar

DIRECTIONS:

1. Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.

2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.

3. Bake 7 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

4. Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in powdered sugar until smooth.

5. Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.

Cake Batter Cookie Stackers Recipe by Betty Crocker Recipes on Flickr.Via Flickr: INGREDIENTS: Cookies: 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix 1/2 cup Betty Crocker® SuperMoist® yellow cake mix (dry mix from box) 1/2 cup butter, softened 1 egg 1/2 cup Betty Crocker® SuperMoist® yellow cake mix (dry mix from box) Frosting: 2 cups powdered sugar 1/3 cup butter, softened 1 teaspoon vanilla 1 to 2 tablespoons milk Liquid food colors (neon pink, neon blue, neon green, classic yellow and red to make orange) Multicolored sprinkles DIRECTIONS: 1. Heat oven to 375°F. In medium bowl, stir sugar cookie mix, 1/2 cup dry cake mix, 1/2 cup butter and the egg until soft dough forms. 2. In small bowl, place remaining 1/2 cup dry cake mix. Shape dough into 36 (1-inch) balls. Roll balls in dry cake mix, coating completely. Place 2 inches apart on ungreased cookie sheets. 3. Bake 7 to 9 minutes or just until cookies are set. (Watch closely to prevent cookies from getting too crispy and overbaked.) Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. 4. In medium bowl, beat powdered sugar, 1/3 cup butter and vanilla with electric mixer on medium speed until blended. Beat in 1 tablespoon milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Divide frosting among 4 small bowls, about 1/4 cup each. Add food color to tiint frosting in each bowl. 5. For each sandwich cookie, spread 1 rounded teaspoon frosting on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together. Roll sides of sandwich cookie in sprinkles.

Cake Batter Cookie Stackers Recipe by Betty Crocker Recipes on Flickr.

Via Flickr:
INGREDIENTS:

Cookies:
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup Betty Crocker® SuperMoist® yellow cake mix (dry mix from box)
1/2 cup butter, softened
1 egg
1/2 cup Betty Crocker® SuperMoist® yellow cake mix (dry mix from box)

Frosting:
2 cups powdered sugar
1/3 cup butter, softened
1 teaspoon vanilla
1 to 2 tablespoons milk
Liquid food colors (neon pink, neon blue, neon green, classic yellow and red to make orange)
Multicolored sprinkles

DIRECTIONS:

1. Heat oven to 375°F. In medium bowl, stir sugar cookie mix, 1/2 cup dry cake mix, 1/2 cup butter and the egg until soft dough forms.

2. In small bowl, place remaining 1/2 cup dry cake mix. Shape dough into 36 (1-inch) balls. Roll balls in dry cake mix, coating completely. Place 2 inches apart on ungreased cookie sheets.

3. Bake 7 to 9 minutes or just until cookies are set. (Watch closely to prevent cookies from getting too crispy and overbaked.) Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

4. In medium bowl, beat powdered sugar, 1/3 cup butter and vanilla with electric mixer on medium speed until blended. Beat in 1 tablespoon milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Divide frosting among 4 small bowls, about 1/4 cup each. Add food color to tiint frosting in each bowl.

5. For each sandwich cookie, spread 1 rounded teaspoon frosting on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together. Roll sides of sandwich cookie in sprinkles.

Gingerbread Pinwheels Recipe by Pillsbury.com on Flickr.Via Flickr: INGREDIENTS: 1 roll (16.5 oz) Pillsbury® refrigerated gingerbread cookies 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies 1 tablespoon sugar DIRECTIONS: 1. Place 17x12-inch sheet of waxed paper on cookie sheet. Cut gingerbread cookie dough in half lengthwise. Arrange halves, side by side, on cookie sheet. Top with second sheet of waxed paper. Roll dough to form 15x9-inch rectangle. Freeze 5 minutes. 2. Repeat on work surface with sheets of waxed paper and sugar cookie dough. Freeze 5 minutes. Remove top sheet of waxed paper. Lifting dough with waxed paper, turn sugar cookie rectangle upside down onto gingerbread rectangle. Gently pat doughs together. Refrigerate 15 minutes. 3. Remove waxed paper from top of dough. Using remaining waxed paper and starting with 1 long side, roll up stacked dough jelly-roll fashion, without rolling paper into roll. Wrap roll of dough securely with waxed paper. Freeze about 45 minutes or until very firm. 4. Heat oven to 350°F. Unwrap dough; cut into 4 equal rolls. Work with 1 roll at a time; keep remaining 3 rolls in freezer until ready to slice. Cut each roll into 13 or 14 (1/4-inch) slices. On ungreased cookie sheets, place slices 2 inches apart, reshaping into rounds as necessary. Sprinkle each cookie with sugar. 5. Bake 10 to 12 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. **Substitute refrigerated peanut butter cookie dough for the gingerbread dough to make two-toned peanut butter pinwheels.

Gingerbread Pinwheels Recipe by Pillsbury.com on Flickr.

Via Flickr:
INGREDIENTS:

1 roll (16.5 oz) Pillsbury® refrigerated gingerbread cookies
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 tablespoon sugar

DIRECTIONS:

1. Place 17x12-inch sheet of waxed paper on cookie sheet. Cut gingerbread cookie dough in half lengthwise. Arrange halves, side by side, on cookie sheet. Top with second sheet of waxed paper. Roll dough to form 15x9-inch rectangle. Freeze 5 minutes.

2. Repeat on work surface with sheets of waxed paper and sugar cookie dough. Freeze 5 minutes. Remove top sheet of waxed paper. Lifting dough with waxed paper, turn sugar cookie rectangle upside down onto gingerbread rectangle. Gently pat doughs together. Refrigerate 15 minutes.

3. Remove waxed paper from top of dough. Using remaining waxed paper and starting with 1 long side, roll up stacked dough jelly-roll fashion, without rolling paper into roll. Wrap roll of dough securely with waxed paper. Freeze about 45 minutes or until very firm.

4. Heat oven to 350°F. Unwrap dough; cut into 4 equal rolls. Work with 1 roll at a time; keep remaining 3 rolls in freezer until ready to slice. Cut each roll into 13 or 14 (1/4-inch) slices. On ungreased cookie sheets, place slices 2 inches apart, reshaping into rounds as necessary. Sprinkle each cookie with sugar.

5. Bake 10 to 12 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.

**Substitute refrigerated peanut butter cookie dough for the gingerbread dough to make two-toned peanut butter pinwheels.

Oatmeal Raisin Cookies Recipe by Pillsbury.com on Flickr.Via Flickr: INGREDIENTS: 3/4 cup sugar 1/4 cup firmly packed brown sugar 1/2 cup margarine or butter, softened 1/2 teaspoon vanilla 1 egg 3/4 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon salt 1 1/2 cups quick-cooking rolled oats 1/2 cup raisins 1/2 cup chopped nuts DIRECTIONS: 1. Heat oven to 375°F. Spray cookie sheets with nonstick cooking spray. In large bowl, combine sugar, brown sugar and margarine; beat until light and fluffy. Add vanilla and egg; blend well. Add flour, baking soda, cinnamon and salt; mix well. Stir in oats, raisins and nuts. 2. Drop dough by rounded teaspoonfuls 2 inches apart onto sprayed cookie sheets. 3. Bake at 375°F. for 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

Oatmeal Raisin Cookies Recipe by Pillsbury.com on Flickr.

Via Flickr:
INGREDIENTS:

3/4 cup sugar
1/4 cup firmly packed brown sugar
1/2 cup margarine or butter, softened
1/2 teaspoon vanilla
1 egg
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups quick-cooking rolled oats
1/2 cup raisins
1/2 cup chopped nuts

DIRECTIONS:

1. Heat oven to 375°F. Spray cookie sheets with nonstick cooking spray. In large bowl, combine sugar, brown sugar and margarine; beat until light and fluffy. Add vanilla and egg; blend well. Add flour, baking soda, cinnamon and salt; mix well. Stir in oats, raisins and nuts.

2. Drop dough by rounded teaspoonfuls 2 inches apart onto sprayed cookie sheets.

3. Bake at 375°F. for 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

Nutty Chocolate Hot Bites by Pillsbury.com on Flickr.Via Flickr: INGREDIENTS 1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated chocolate chip cookies (24 cookies) 1 1/4 cups Fisher® Mixed Nuts with Peanuts 1 1/4 cups Hershey’s® Special Dark® chocolate baking chips 1 1/4 cups marshmallow creme 2 tablespoons half-and-half 1/8 teaspoon ground red pepper (cayenne) DIRECTIONS 1. Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Place 1 cookie dough round in each cup. Using floured fingers, press dough to flatten slightly. 2. Bake 7 to 10 minutes or until golden brown. Cool in pans 15 minutes. Remove from pans to cooling rack. Cool completely, about 20 minutes. 3. Meanwhile, remove Brazil nuts from mixed nuts; coarsely chop Brazil nuts. In 2-quart saucepan, heat chocolate chips, marshmallow creme, half-and-half and red pepper over medium-high heat, stirring occasionally, until chips are melted and mixture is smooth. Stir in Brazil nuts and remaining mixed nuts. 4. Drop about 1 tablespoon nut mixture onto each cookie. Let stand about 15 minutes or until chocolate is set. To serve, remove bites from paper baking cups. If desired, place each bite into a new paper baking cup.

Nutty Chocolate Hot Bites by Pillsbury.com on Flickr.

Via Flickr:
INGREDIENTS
1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated chocolate chip cookies (24 cookies)
1 1/4 cups Fisher® Mixed Nuts with Peanuts
1 1/4 cups Hershey’s® Special Dark® chocolate baking chips
1 1/4 cups marshmallow creme
2 tablespoons half-and-half
1/8 teaspoon ground red pepper (cayenne)

DIRECTIONS
1. Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Place 1 cookie dough round in each cup. Using floured fingers, press dough to flatten slightly.
2. Bake 7 to 10 minutes or until golden brown. Cool in pans 15 minutes. Remove from pans to cooling rack. Cool completely, about 20 minutes.
3. Meanwhile, remove Brazil nuts from mixed nuts; coarsely chop Brazil nuts. In 2-quart saucepan, heat chocolate chips, marshmallow creme, half-and-half and red pepper over medium-high heat, stirring occasionally, until chips are melted and mixture is smooth. Stir in Brazil nuts and remaining mixed nuts.
4. Drop about 1 tablespoon nut mixture onto each cookie. Let stand about 15 minutes or until chocolate is set. To serve, remove bites from paper baking cups. If desired, place each bite into a new paper baking cup.

Recipe: Double-Chocolate Oatmeal Cookies by Pillsbury.com on Flickr.Via Flickr: DESCRIPTION Fill your cookie jar with a classic drop cookie that’s super satisfying. Chocolate lovers will love the two chocolates, and whole-grain seekers will appreciate the natural oats. INGREDIENTS 1 cup packed brown sugar 1/2 cup butter or margarine, softened 3/4 cup Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container) 1 egg or 1/4 cup fat-free egg product 1 teaspoon vanilla 1/3 cup unsweetened baking cocoa 2/3 cup Gold Medal® all-purpose flour 2/3 cup Gold Medal® whole wheat flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3 cups old-fashioned or quick-cooking oats 1/3 cup miniature semisweet chocolate chips or white chocolate chips DIRECTIONS 1.Heat oven to 350ºF. In large bowl, mix sugar, butter, yogurt, egg and vanilla. Stir in remaining ingredients. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. 2.Bake 11 to 13 minutes or until almost no indentation remains when touched. Immediately remove from cookie sheet. High Altitude (3500-6500 ft): Bake 12 to 14 minutes. Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.

Recipe: Double-Chocolate Oatmeal Cookies by Pillsbury.com on Flickr.

Via Flickr:
DESCRIPTION

Fill your cookie jar with a classic drop cookie that’s super satisfying. Chocolate lovers will love the two chocolates, and whole-grain seekers will appreciate the natural oats.

INGREDIENTS

1 cup packed brown sugar
1/2 cup butter or margarine, softened
3/4 cup Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)
1 egg or 1/4 cup fat-free egg product
1 teaspoon vanilla
1/3 cup unsweetened baking cocoa
2/3 cup Gold Medal® all-purpose flour
2/3 cup Gold Medal® whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups old-fashioned or quick-cooking oats
1/3 cup miniature semisweet chocolate chips or white chocolate chips

DIRECTIONS

1.Heat oven to 350ºF. In large bowl, mix sugar, butter, yogurt, egg and vanilla. Stir in remaining ingredients. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

2.Bake 11 to 13 minutes or until almost no indentation remains when touched. Immediately remove from cookie sheet.

High Altitude (3500-6500 ft): Bake 12 to 14 minutes.

Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.

RECIPE: Double-Delight Peanut Butter Cookies by Pillsbury.com on Flickr.Via Flickr: DESCRIPTION It’s a twist on the classic peanut butter cookie! Crunchy outside, creamy inside, with just a hint of cinnamon. A real winner! INGREDIENTS 1/4 cup Fisher® Dry Roasted Peanuts, finely chopped 1/4 cup granulated sugar 1/2 teaspoon ground cinnamon 1/2 cup JIF® Creamy Peanut Butter 1/2 cup powdered sugar 1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies, well chilled DIRECTIONS 1.Heat oven to 375°F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside. 2.In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls. 3.Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls. 4.Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with CRISCO® Original No-Stick Cooking Spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough. 5.Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered. High Altitude (3500-6500 ft): No change.

RECIPE: Double-Delight Peanut Butter Cookies by Pillsbury.com on Flickr.

Via Flickr:
DESCRIPTION

It’s a twist on the classic peanut butter cookie! Crunchy outside, creamy inside, with just a hint of cinnamon. A real winner!

INGREDIENTS

1/4 cup Fisher® Dry Roasted Peanuts, finely chopped
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup JIF® Creamy Peanut Butter
1/2 cup powdered sugar
1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies, well chilled

DIRECTIONS

1.Heat oven to 375°F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.

2.In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.

3.Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.

4.Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with CRISCO® Original No-Stick Cooking Spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.

5.Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

High Altitude (3500-6500 ft): No change.

RECIPE: S’more Sandwich Cookies by Pillsbury.com on Flickr.Via Flickr: INGREDIENTS 1 (18-oz.) pkg. (20 cookies) Pillsbury® Ready to Bake!™ Refrigerated Chocolate Chip Cookies or 1 (18-oz.) pkg. Pillsbury® Refrigerated Chocolate Chip Cookies 2 cups powdered sugar 1 (7-oz.) jar (1 1/2 cups) marshmallow creme DIRECTIONS 1. Prepare and bake cookies as directed on package. Cool 2 minutes or until completely cooled. 2. Meanwhile, in medium bowl, combine 1/2 cup of the powdered sugar and the marshmallow creme; mix until well blended. 3. On surface sprinkled with powdered sugar, knead in remaining 1 1/2 cups powdered sugar. Shape mixture into two 8-inch ropes. Cut ropes into 2-inch pieces. Place 1 piece between 2 cookies; gently press together. Repeat with remaining marshmallow mixture. Find more recipes at www.pillsbury.com.

RECIPE: S’more Sandwich Cookies by Pillsbury.com on Flickr.

Via Flickr:
INGREDIENTS

1 (18-oz.) pkg. (20 cookies) Pillsbury® Ready to Bake!™ Refrigerated Chocolate Chip Cookies or 1 (18-oz.) pkg. Pillsbury® Refrigerated Chocolate Chip Cookies
2 cups powdered sugar
1 (7-oz.) jar (1 1/2 cups) marshmallow creme

DIRECTIONS

1. Prepare and bake cookies as directed on package. Cool 2 minutes or until completely cooled.

2. Meanwhile, in medium bowl, combine 1/2 cup of the powdered sugar and the marshmallow creme; mix until well blended.

3. On surface sprinkled with powdered sugar, knead in remaining 1 1/2 cups powdered sugar. Shape mixture into two 8-inch ropes. Cut ropes into 2-inch pieces. Place 1 piece between 2 cookies; gently press together. Repeat with remaining marshmallow mixture.

Find more recipes at www.pillsbury.com.

Recipe: Choco-Peanut Butter Cups by Pillsbury.com on Flickr.Via Flickr: DESCRIPTION Sugar flavor of refrigerated cookie dough can be substituted for peanut butter in these yummy and versatile cookie cups. INGREDIENTS 1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies 1 cup Hershey®’s premier white baking chips (6 oz) 1 1/2 cups JIF® Creamy Peanut Butter 1 cup Hershey®’s semi-sweet baking chips (6 oz) 4 Nature Valley® oats ‘n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)* DIRECTIONS 1.Heat oven to 350°F. Spray 24 mini muffin cups with CRISCO® Original No-Stick Cooking Spray, or grease with shortening. Cut cookie dough into 24 slices. Press 1 slice in bottom and up side of each mini muffin cup, forming 1/4-inch rim above top of cup (sprinkle fingers with flour if necessary). Bake 10 to 15 minutes or until edges are deep golden brown. Cool in pans on cooling racks 5 minutes. With tip of handle of wooden spoon, press dough down in center of each cup to make room for 2 tablespoons filling. 2.Meanwhile, in 2-quart saucepan, melt white chips and 3/4 cup of the peanut butter over low heat, stirring constantly. Divide mixture evenly into cookie cups (about 1 tablespoon each). Refrigerate 10 minutes. 3.In same 2-quart saucepan, melt semi-sweet baking chips and remaining 3/4 cup peanut butter over low heat, stirring constantly. Divide chocolate mixture evenly on top of peanut butter mixture in each cup (about 1 tablespoon each). Sprinkle crushed granola bars over top of each. Refrigerate until set, about 1 hour. Remove from muffin cups before serving. High Altitude (3500-6500 ft): Break up cookie dough into bowl; knead or stir 1/4 cup flour into dough. Divide dough into 24 pieces; press 1 piece in each cup.

Recipe: Choco-Peanut Butter Cups by Pillsbury.com on Flickr.

Via Flickr:
DESCRIPTION

Sugar flavor of refrigerated cookie dough can be substituted for peanut butter in these yummy and versatile cookie cups.

INGREDIENTS

1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
1 cup Hershey®’s premier white baking chips (6 oz)
1 1/2 cups JIF® Creamy Peanut Butter
1 cup Hershey®’s semi-sweet baking chips (6 oz)
4 Nature Valley® oats ‘n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*

DIRECTIONS

1.Heat oven to 350°F. Spray 24 mini muffin cups with CRISCO® Original No-Stick Cooking Spray, or grease with shortening. Cut cookie dough into 24 slices. Press 1 slice in bottom and up side of each mini muffin cup, forming 1/4-inch rim above top of cup (sprinkle fingers with flour if necessary). Bake 10 to 15 minutes or until edges are deep golden brown. Cool in pans on cooling racks 5 minutes. With tip of handle of wooden spoon, press dough down in center of each cup to make room for 2 tablespoons filling.

2.Meanwhile, in 2-quart saucepan, melt white chips and 3/4 cup of the peanut butter over low heat, stirring constantly. Divide mixture evenly into cookie cups (about 1 tablespoon each). Refrigerate 10 minutes.

3.In same 2-quart saucepan, melt semi-sweet baking chips and remaining 3/4 cup peanut butter over low heat, stirring constantly. Divide chocolate mixture evenly on top of peanut butter mixture in each cup (about 1 tablespoon each). Sprinkle crushed granola bars over top of each. Refrigerate until set, about 1 hour. Remove from muffin cups before serving.

High Altitude (3500-6500 ft): Break up cookie dough into bowl; knead or stir 1/4 cup flour into dough. Divide dough into 24 pieces; press 1 piece in each cup.

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Noxien • Anarchei