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Pumpkin Whoopie Pies Recipe by Betty Crocker Recipes on Flickr.Via Flickr: INGREDIENTS: Cookies 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix 1 tablespoon Gold Medal® all-purpose flour 1/2 cup canned pumpkin (not pumpkin pie mix) 1/3 cup butter or margarine, softened 2 teaspoons ground cinnamon 1 egg Filling 2/3 cup marshmallow creme (from 7-oz jar) 1/3 cup butter or margarine, softened 2/3 cup powdered sugar DIRECTIONS: 1. Heat oven to 375°F. In large bowl, stir together cookie mix and flour. Add remaining cookie ingredients; stir until stiff dough forms. 2. Onto ungreased cookie sheets, drop dough by 36 rounded teaspoonfuls 2 inches apart. Lightly press tops with floured fingertips to flatten slightly. 3. Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. 4. In medium bowl, beat filling ingredients with electric mixer until light and fluffy. For each whoopie pie, spread about 2 teaspoons of the filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press together. Store tightly covered in refrigerator. Sprinkle with additional powdered sugar just before serving.

Pumpkin Whoopie Pies Recipe by Betty Crocker Recipes on Flickr.

Via Flickr:
INGREDIENTS:

Cookies
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 tablespoon Gold Medal® all-purpose flour
1/2 cup canned pumpkin (not pumpkin pie mix)
1/3 cup butter or margarine, softened
2 teaspoons ground cinnamon
1 egg

Filling
2/3 cup marshmallow creme (from 7-oz jar)
1/3 cup butter or margarine, softened
2/3 cup powdered sugar

DIRECTIONS:

1. Heat oven to 375°F. In large bowl, stir together cookie mix and flour. Add remaining cookie ingredients; stir until stiff dough forms.

2. Onto ungreased cookie sheets, drop dough by 36 rounded teaspoonfuls 2 inches apart. Lightly press tops with floured fingertips to flatten slightly.

3. Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

4. In medium bowl, beat filling ingredients with electric mixer until light and fluffy. For each whoopie pie, spread about 2 teaspoons of the filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press together. Store tightly covered in refrigerator. Sprinkle with additional powdered sugar just before serving.

chai-t: boho blog xx

chai-t:

boho blog xx

Cup o’ Joe Chocolate Cookies by Pillsbury.com on Flickr.INGREDIENTS 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies 1/3 cup Hershey’s® baking cocoa 1 1/2 tablespoons instant espresso coffee powder or granules 1/4 cup whipping cream 1/3 cup Hershey’s® mini chips semi-sweet chocolate DIRECTIONS 1. Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F. 2. 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. 3. 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. 4. 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.

Cup o’ Joe Chocolate Cookies by Pillsbury.com on Flickr.

INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/3 cup Hershey’s® baking cocoa
1 1/2 tablespoons instant espresso coffee powder or granules
1/4 cup whipping cream
1/3 cup Hershey’s® mini chips semi-sweet chocolate

DIRECTIONS
1. Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F.
2. 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.
3. 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.
4. 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.

Valentine Rolled Cookies Recipe by Pillsbury.com on Flickr.INGREDIENTS: 1 cup sugar 1 cup butter or margarine, softened 3 tablespoons milk 1 teaspoon vanilla 1 egg 3 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 to 1/2 teaspoon red food color Sugar, if desired DIRECTIONS: 1. In large bowl, beat 1 cup sugar, the butter, milk, vanilla and egg with electric mixer on medium speed until well blended, scraping bowl occasionally. On low speed, beat in flour, baking powder and salt until well mixed, scraping bowl occasionally. 2. Divide dough in half. To one half of dough, stir or knead in red food color until desired pink color. Cover with plastic wrap; refrigerate at least 1 hour for easier handling. 3. Heat oven to 400°F. Work with 1/3 of white dough at a time; keep remaining dough refrigerated. On lightly floured work surface, roll out white dough with rolling pin to 1/8-inch thickness. Cut with floured 2 1/2-inch heart-shaped canapé or cookie cutter; place 1 inch apart on ungreased cookie sheets. Repeat with 1/3 of pink dough, keeping remaining pink dough refrigerated. 4. Using floured 1-inch heart-shaped canapé or cookie cutter, cut center from each pink and white cookie. Remove centers; replace each center of cookie with cutout of opposite colored dough. Sprinkle with sugar. 5. Bake 5 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. **For a sweet finish, use purchased decorating icing to pipe the initials of your favorite valentines on individual cookies. Let the kids cut dough into shapes for any season or holiday - stars, eggs or flowers - with a corresponding small shape cut in the center of each.

Valentine Rolled Cookies Recipe by Pillsbury.com on Flickr.

INGREDIENTS:

1 cup sugar
1 cup butter or margarine, softened
3 tablespoons milk
1 teaspoon vanilla
1 egg
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 to 1/2 teaspoon red food color
Sugar, if desired

DIRECTIONS:

1. In large bowl, beat 1 cup sugar, the butter, milk, vanilla and egg with electric mixer on medium speed until well blended, scraping bowl occasionally. On low speed, beat in flour, baking powder and salt until well mixed, scraping bowl occasionally.

2. Divide dough in half. To one half of dough, stir or knead in red food color until desired pink color. Cover with plastic wrap; refrigerate at least 1 hour for easier handling.

3. Heat oven to 400°F. Work with 1/3 of white dough at a time; keep remaining dough refrigerated. On lightly floured work surface, roll out white dough with rolling pin to 1/8-inch thickness. Cut with floured 2 1/2-inch heart-shaped canapé or cookie cutter; place 1 inch apart on ungreased cookie sheets. Repeat with 1/3 of pink dough, keeping remaining pink dough refrigerated.

4. Using floured 1-inch heart-shaped canapé or cookie cutter, cut center from each pink and white cookie. Remove centers; replace each center of cookie with cutout of opposite colored dough. Sprinkle with sugar.

5. Bake 5 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

**For a sweet finish, use purchased decorating icing to pipe the initials of your favorite valentines on individual cookies. Let the kids cut dough into shapes for any season or holiday - stars, eggs or flowers - with a corresponding small shape cut in the center of each.

Chocolate-Dipped Heart Cookies Recipe by Pillsbury.com on Flickr.INGREDIENTS: 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies 1/4 to 1/2 cup all-purpose flour 1 1/2 cups semisweet chocolate chips 1 tablespoon shortening Colored sugar DIRECTIONS: 1. Heat oven to 350°F. Remove half of cookie dough from wrapper; refrigerate remaining dough until needed. Sprinkle about 3 tablespoons of the flour onto work surface; coat sides of half of dough with flour. With rolling pin, roll out dough to 1/4-inch thickness, adding additional flour as needed to prevent sticking. 2. With floured 3-inch heart-shaped cookie cutter, cut out hearts. Gently brush excess flour from hearts; place 2 inches apart on ungreased cookie sheets. Repeat with remaining half of dough. 3. Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. 4. In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring occasionally, until melted and smooth. Remove from heat. Dip half of each cookie into melted chocolate, allowing excess chocolate to drip off; place on waxed paper-lined cookie sheets. Sprinkle with colored sugar.

Chocolate-Dipped Heart Cookies Recipe by Pillsbury.com on Flickr.

INGREDIENTS:

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/4 to 1/2 cup all-purpose flour
1 1/2 cups semisweet chocolate chips
1 tablespoon shortening
Colored sugar

DIRECTIONS:

1. Heat oven to 350°F. Remove half of cookie dough from wrapper; refrigerate remaining dough until needed. Sprinkle about 3 tablespoons of the flour onto work surface; coat sides of half of dough with flour. With rolling pin, roll out dough to 1/4-inch thickness, adding additional flour as needed to prevent sticking.

2. With floured 3-inch heart-shaped cookie cutter, cut out hearts. Gently brush excess flour from hearts; place 2 inches apart on ungreased cookie sheets. Repeat with remaining half of dough.

3. Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

4. In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring occasionally, until melted and smooth. Remove from heat. Dip half of each cookie into melted chocolate, allowing excess chocolate to drip off; place on waxed paper-lined cookie sheets. Sprinkle with colored sugar.

Red Velvet Cookie Cups by Pillsbury.com on Flickr.INGREDIENTS: 2 packages Pillsbury® Ready to Bake!™ refrigerated sugar cookies 1 box devil’s food cake mix with pudding in the mix 1 cup water 1/2 cup vegetable oil 3 eggs 1 bottle (1 oz) red food color 2 containers (12 oz each) cream cheese whipped ready-to-spread frosting DIRECTIONS: 1. Heat oven to 350°F. Spray 48 mini muffin cups with cooking spray. Place 1 cookie dough round in each muffin cup. 2. Bake 12 to 15 minutes or until light golden brown. 3. Using end of wooden spoon, carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely. 4. Meanwhile, in large bowl, beat cake mix, water, oil, eggs and red food color with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not overbeat). 5. Fill each cooled cookie cup 3/4 full with cake batter. 6. Bake 15 to 20 minutes longer or until toothpick inserted in center comes out clean. Remove from muffin cups onto cooling racks. Cool completely, about 30 minutes. 7. Frost tops of cookie cups with frosting. **To decorate the tops of the cookie cups with cake crumbs, fill two or three empty muffin cups with cake batter. After baking, cool and then break apart with fingers until crumbs form.

Red Velvet Cookie Cups by Pillsbury.com on Flickr.

INGREDIENTS:

2 packages Pillsbury® Ready to Bake!™ refrigerated sugar cookies
1 box devil’s food cake mix with pudding in the mix
1 cup water
1/2 cup vegetable oil
3 eggs
1 bottle (1 oz) red food color
2 containers (12 oz each) cream cheese whipped ready-to-spread frosting

DIRECTIONS:

1. Heat oven to 350°F. Spray 48 mini muffin cups with cooking spray. Place 1 cookie dough round in each muffin cup.

2. Bake 12 to 15 minutes or until light golden brown.

3. Using end of wooden spoon, carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely.

4. Meanwhile, in large bowl, beat cake mix, water, oil, eggs and red food color with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not overbeat).

5. Fill each cooled cookie cup 3/4 full with cake batter.

6. Bake 15 to 20 minutes longer or until toothpick inserted in center comes out clean. Remove from muffin cups onto cooling racks. Cool completely, about 30 minutes.

7. Frost tops of cookie cups with frosting.

**To decorate the tops of the cookie cups with cake crumbs, fill two or three empty muffin cups with cake batter. After baking, cool and then break apart with fingers until crumbs form.

Cappuccino Toppers Recipe by Pillsbury.com on Flickr.INGREDIENTS: 1 package Pillsbury® Ready to Bake!™ refrigerated oatmeal chocolate chip cookies 1 package (8 oz) cream cheese, softened 1/3 cup sugar 3 tablespoons instant cappuccino coffee mix 1 1/2 cups frozen (thawed) whipped topping (4 oz) 1/4 cup Hershey’s® mini chips semi-sweet chocolate baking chips 2 tablespoons chocolate sprinkles DIRECTIONS: 1. Heat oven to 350°F. Spray 48 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Cut each cookie in half; press each half into bottom of mini muffin cup. 2. Bake 6 to 9 minutes or until golden brown. Cool 10 minutes in pans. With knife, remove cookies from pans to cooling racks. Cool completely, about 20 minutes. 3. Meanwhile, in medium bowl, beat cream cheese, sugar and cappuccino mix with electric mixer on medium speed until smooth and creamy. Gently fold in whipped topping and mini chips. 4. Spoon or pipe mixture onto each cookie (if piping, fit decorating bag with star tip with 3/4-inch opening). Top each with sprinkles. Refrigerate 1 hour before serving. Store covered in refrigerator.

Cappuccino Toppers Recipe by Pillsbury.com on Flickr.

INGREDIENTS:

1 package Pillsbury® Ready to Bake!™ refrigerated oatmeal chocolate chip cookies
1 package (8 oz) cream cheese, softened
1/3 cup sugar
3 tablespoons instant cappuccino coffee mix
1 1/2 cups frozen (thawed) whipped topping (4 oz)
1/4 cup Hershey’s® mini chips semi-sweet chocolate baking chips
2 tablespoons chocolate sprinkles

DIRECTIONS:

1. Heat oven to 350°F. Spray 48 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Cut each cookie in half; press each half into bottom of mini muffin cup.

2. Bake 6 to 9 minutes or until golden brown. Cool 10 minutes in pans. With knife, remove cookies from pans to cooling racks. Cool completely, about 20 minutes.

3. Meanwhile, in medium bowl, beat cream cheese, sugar and cappuccino mix with electric mixer on medium speed until smooth and creamy. Gently fold in whipped topping and mini chips.

4. Spoon or pipe mixture onto each cookie (if piping, fit decorating bag with star tip with 3/4-inch opening). Top each with sprinkles. Refrigerate 1 hour before serving. Store covered in refrigerator.

Salted Caramel Shortbread Cookies Recipe by Betty Crocker Recipes on Flickr. INGREDIENTS: Cookies: 1 1/2 cups unsalted butter, softened 3/4 cup sugar 1 teaspoon vanilla 3 1/2 cups Gold Medal® all-purpose flour Topping: 1 bag (14 oz) caramels, unwrapped 2 tablespoons milk 4 oz semisweet chocolate, chopped 1 tablespoon butter 1 teaspoons coarse (kosher or sea) salt DIRECTIONS: 1. Heat oven to 350°F. In large bowl, beat 1 1/2 cups butter with electric mixer on high speed until creamy. Beat in sugar and vanilla. On low speed, beat in flour until blended. 2. Divide dough in half. Between 2 sheets of waxed paper, roll 1 portion of dough to 1/4-inch thickness. Cut with 2 1/2-inch round cookie cutter. On ungreased cookie sheet, place cutouts about 2 inches apart. Repeat with second portion of dough. 3. Bake 12 to 14 minutes or until set and just barely light golden (do not overbake). Remove from cookie sheets to cooling racks; cool completely. 4. In medium microwavable bowl, microwave caramels and milk uncovered on High 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth. Frost each cookie with about 1 rounded teaspoon caramel mixture. 5. In small microwavable bowl, melt chocolate and 1 tablespoon butter uncovered on High 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Drizzle chocolate over caramel on each cookie. Sprinkle generously with salt. Let stand until set.

Salted Caramel Shortbread Cookies Recipe by Betty Crocker Recipes on Flickr.

INGREDIENTS:

Cookies:
1 1/2 cups unsalted butter, softened
3/4 cup sugar
1 teaspoon vanilla
3 1/2 cups Gold Medal® all-purpose flour

Topping:
1 bag (14 oz) caramels, unwrapped
2 tablespoons milk
4 oz semisweet chocolate, chopped
1 tablespoon butter
1 teaspoons coarse (kosher or sea) salt

DIRECTIONS:

1. Heat oven to 350°F. In large bowl, beat 1 1/2 cups butter with electric mixer on high speed until creamy. Beat in sugar and vanilla. On low speed, beat in flour until blended.

2. Divide dough in half. Between 2 sheets of waxed paper, roll 1 portion of dough to 1/4-inch thickness. Cut with 2 1/2-inch round cookie cutter. On ungreased cookie sheet, place cutouts about 2 inches apart. Repeat with second portion of dough.

3. Bake 12 to 14 minutes or until set and just barely light golden (do not overbake). Remove from cookie sheets to cooling racks; cool completely.

4. In medium microwavable bowl, microwave caramels and milk uncovered on High 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth. Frost each cookie with about 1 rounded teaspoon caramel mixture.

5. In small microwavable bowl, melt chocolate and 1 tablespoon butter uncovered on High 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Drizzle chocolate over caramel on each cookie. Sprinkle generously with salt. Let stand until set.

Secret-Center Cookie Cups Recipe by Pillsbury.com on Flickr. INGREDIENTS: 1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies 36 miniature milk chocolate-covered nougat and caramel candy bars (about 1-inch square), unwrapped 36 small paper baking cups (1 3/4 inch) 1 container (1 lb) chocolate creamy ready-to-spread frosting DIRECTIONS: 1. Heat oven to 375°F. For each cookie cup, wrap heaping teaspoonful cookie dough around 1 candy bar, enclosing it almost completely and forming ball. Place in paper baking cup; place cups 1 inch apart on ungreased cookie sheets. 2. Bake 8 to 12 minutes or until golden brown. (Centers of cookies will sink slightly.) Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. 3. Spoon about 3/4 cup frosting into pastry bag with a star tip. Pipe frosting on top of each cookie cup. **Don’t worry if you don’t have a pastry bag. Just use a spoon to add a dollop of frosting to the top of each cookie cup.

Secret-Center Cookie Cups Recipe by Pillsbury.com on Flickr.

INGREDIENTS:

1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
36 miniature milk chocolate-covered nougat and caramel candy bars (about 1-inch square), unwrapped
36 small paper baking cups (1 3/4 inch)
1 container (1 lb) chocolate creamy ready-to-spread frosting

DIRECTIONS:

1. Heat oven to 375°F. For each cookie cup, wrap heaping teaspoonful cookie dough around 1 candy bar, enclosing it almost completely and forming ball. Place in paper baking cup; place cups 1 inch apart on ungreased cookie sheets.

2. Bake 8 to 12 minutes or until golden brown. (Centers of cookies will sink slightly.) Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

3. Spoon about 3/4 cup frosting into pastry bag with a star tip. Pipe frosting on top of each cookie cup.

**Don’t worry if you don’t have a pastry bag. Just use a spoon to add a dollop of frosting to the top of each cookie cup.

Caramel Filled Sandies Recipe by Betty Crocker Recipes on Flickr. INGREDIENTS: 1 pouch Betty Crocker® sugar cookie mix 1/4 cup finely chopped toasted pecans 2 tablespoons Gold Medal® all-purpose flour 1/2 cup butter or margarine, softened 1 egg 34 caramel candies, unwrapped (from 14 oz bag) 3 tablespoons half and half 1/3 cup dark chocolate chips, melted 1/3 cup white baking chips, melted 1 tablespoon coarse sea salt DIRECTIONS: 1. In medium bowl, combine cookie mix, pecans, flour, butter and egg until soft dough forms. Shape into 1 1/2–inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie. 2. Bake at 375° F for 8 to 10 minutes or until edges are light golden brown. Cool; place cookies on cooling racks. Cool completely. 3. In small microwaveable bowl, microwave caramels and half and half uncovered on High 1 to 2 minutes, stirring once, until caramels are melted. Spoon 1 teaspoon caramel into indentation of each cookie. Cool 15 minutes. 4. Drizzle with melted dark chocolate and white baking chips. Sprinkle with salt. Let stand 15 minutes or until chocolate is set.

Caramel Filled Sandies Recipe by Betty Crocker Recipes on Flickr.

INGREDIENTS:

1 pouch Betty Crocker® sugar cookie mix
1/4 cup finely chopped toasted pecans
2 tablespoons Gold Medal® all-purpose flour
1/2 cup butter or margarine, softened
1 egg
34 caramel candies, unwrapped (from 14 oz bag)
3 tablespoons half and half
1/3 cup dark chocolate chips, melted
1/3 cup white baking chips, melted
1 tablespoon coarse sea salt

DIRECTIONS:

1. In medium bowl, combine cookie mix, pecans, flour, butter and egg until soft dough forms. Shape into 1 1/2–inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie.

2. Bake at 375° F for 8 to 10 minutes or until edges are light golden brown. Cool; place cookies on cooling racks. Cool completely.

3. In small microwaveable bowl, microwave caramels and half and half uncovered on High 1 to 2 minutes, stirring once, until caramels are melted. Spoon 1 teaspoon caramel into indentation of each cookie. Cool 15 minutes.

4. Drizzle with melted dark chocolate and white baking chips. Sprinkle with salt. Let stand 15 minutes or until chocolate is set.

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