Morning Show Cookie Recipes

Margie's Peanut Butter Cup Cookies

1 cup butter or margarine, softened
2/3 cup peanut butter
1 cup sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 – ¼ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups semi-sweet chocolate chips
2 cups chopped peanut butter cups (about six 1.6-ounce packages)

In a mixing bowl, cream butter, peanut butter and sugars. Add eggs, on at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in the chocolate chips and peanut butter cups. Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets.

Bake at 350 degrees for 10 to 12 minutes before removing to wire racks.

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Tim Ezell’s Pumkin Gooey Butter Cake

Cake:
1 -18.5 oz yellow cake mix
1 egg
1 cup of oil
Preheat oven at 350. Grease 9x13 pan
Combine all ingredients with electric mixer and pat into pan

Filling:

1 – 8oz light cream cheese (softened)
1 – 15 oz can pumpkin
3 eggs
1 tps. Vanilla
½ cup melted butter
1 – 16 oz powdered sugar
½ tsp. cinnamon
¼ tsp nutmeg

Directions

Beat together cheese and pumpkin in a large bowl until smooth. Add eggs, vanilla and melted butter, then beat together. Add powered sugar, cinnamon, nutmeg and mix well. Spread pumkin mixture over the cake batter.

Bake 45 – 50 mins. Make sure not to overbake as center should be a little gooey.

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Kevin Steincross' Oero Cookie Balls

1 package Oreos
1 stick Philadelphia cream cheese
1 package chocolate almond bark
1 package white almond bark (optional)

Place Oreos( I do 5 at a time) in the blender; crumb off and on several times until finely crushed. Do this until all the Oreos are crumbs.

Place Oreos in large bowl with softened Phil. cream cheese in it. With a mixer; mix the Oreos and cream cheese together until thoroughly mixed.

Place wax paper on cookie sheet. Take walnut sized pieces of the Oreo-cream cheese mix in hands and roll it into ball. Place on the wax paper/cookie sheet. When done (you should have between 50-60 - depending on the size), stick a toothpick (plastic ones work easier and are reuseable) in each piece.

Freeze for a couple of hours.

Melt chocolate almond bark in microwave for 1 minute; stir; then MW for 1 more minute. Take each oreo/c.cheese ball by the toothpick and roll in the melted chocolate. Then place back on the wax paper. When all are done; place back in freezer for a couple of hours.

Actually, they are ready to eat now. Just take out of freezer and enjoy.

OR

Melt 1/2 of the white almond bark in the microwave for 1 minute; stir; melt for 1 more minute in MW. Stir.

Remove the toothpicks. Take the balls (one at a time) and roll the top in the white almond bark. Then if you want to add a chocolate chip or and M&M or something decorative, do so at this time.

Place back in freezer for couple of hours. When well frozen, put in plastic container. Will last for a couple of months.

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Gov's Gooey Butter Cookies

1 Box Yellow Cake Mix
1 Stick of Butter
1 – 8oz pkg of cream cheese
1 egg
¼ tsp. vanilla
Non-stick spray

Preheat oven to 350 degrees. Cream butter and cream cheese together. Add egg and vanilla. Mix thoroughly.
Slowly add in the cake the cake mix until well blended.
Spray hands with non-stick spray
Roll into balls and place on parchment paper
Bake for 15 minutes
Cover w/ powdered sugar at start, then at 10 minutes, and at finish.

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April Simpson’s White Chocolate Macadamia Nut Cookies

Ingredients:

1 cup butter, softened
¾ cup packed light brown sugar
½ cup white sugar
2 eggs
½ tsp vanilla extract
½ almond extract
2 ½ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup coarsely chopped macadamia nuts
1 cup white chocolate chips

Directions:

Preheat oven to 350 degrees
In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in eggs, on at a time, then stir in the vanilla and almond extracts. Combine flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
Bake for 10 minutes in oven, or until golden brown.

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Shawn Lindsey's "Kitchen Sink" Chocolate Chunk Cookies

2 sticks unsalted butter, at room temperature
1 cup dark brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon natural vanilla extract
2 - 1/4 cups all purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1/2 cup peanut butter chips
1/2 cup toffee chips
1/2 cup mini-marshmallows
2 cups imported semisweet chocolate chunks

Cream butter in an upright mixer until fluffy. Add dark brown and white sugar and mix until thoroughly blended with butter, scraping sides and bottom of bowl from time to time.
Add eggs, one at a time, and mix until thoroughly blended, scraping sides and bottom bowl from time to time.
Add vanilla extract and mix at low speed to combine well. In a separate bowl, mix flour, salt, and baking soda. Add flour mixture to butter/sugar mixture and mix at low speed, until thoroughly blended, scraping the sides and bottom of the bowl from time to time. Mix briefly at medium speed until completely combined.
Add peanut butter chips and mix on low speed until thoroughly combined.
Add peanut butter chips and mix on low speed until thoroughly combined. Add toffee chips and mix on low. Add mini-marshmallows and mix on low speed until thoroughly combined. Add chocolate chunks and mix on low. Refrigerate batter for a few hours or overnight until cold.
Preheat oven at 350 degrees (300 if using a conventional oven). Line baking sheet with parchment paper and drop heaping teaspoonfuls of batter 2 inches apart.
Bake for approximately 12 to 18 minutes, turning tray once during baking. Cookies are done when they are golden brown around edges and soft (not bubbly) on top. Let cool on wire rack.




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