Reese's Pieces Chocolate Peanut Butter Cookies

Ingredients:

1 stick unsalted butter, softened
1 cup peanut butter,
1 1/2 cups brown sugar
2 tablespoons honey
2 eggs
1 tsp vanilla extract
2 1/3 cups flour
1/3 c cocoa powder
1 tsp baking soda
2 1/4 cups Reese’s Pieces, frozen
Directions:


1. Preheat oven to 350 degrees. Cream butter, peanut butter, sugar, and honey until smooth. Add vanilla and eggs, one at a time, and stir until incorporated.

2. In a separate bowl, sift together flour, cocoa powder, and baking soda. Slowly add dry ingredients to the peanut butter mixture. Stir in the Reese’s Pieces. It’s mandatory that you should eat a few to make sure they are safe.

3. Drop or roll into balls onto cookie sheets lined with parchment or a silicone mat. These cookies do not spread much, so only an inch apart is necessary.

4. Bake for 8 to 10 minutes. Allow to cool for at least two minutes before removing with a spatula to a wire cooling rack.

Raspberry chocolate cookies

Ingredients

* 1/3 C. butter
* 1/3 C. brown sugar, packed
* 1/4 C. raspberry jam
* 1/3 C. granulated sugar
* 1 egg
* 1 tsp. vanilla extract
* 1 1/2 C. flour
* 1 tsp. baking soda
* 8 oz. chocolate chips or white chocolate chips


Directions

Cream butter and sugars. Add egg and beat in. Add vanilla extract and raspberry jam. Mix well. Mix together flour and baking soda. Gradually add flour mixture to batter. Stir in nuts and chips. Drop by rounded teaspoonful onto lightly greased cookie sheets, about 2 inches apart. Bake at 350 degrees for 8-10 minutes. Don't overbake. Cool on racks.

Elephant Ears!!

I just found this recipe and had to  keep it save for the Girls. They love elephant ears......... Found this at Simple Recipes

Ingredients

* Lots of granulated sugar

* Puff pastry

* Parchment Paper

1 Preheat oven to 400°F. Sprinkle about 1/4 cup of sugar over your workstation. Roll out the puff pastry to about 10X12 inches. Sprinkle another 1/4 cup of sugar (and spices if using) over the dough.

2 Roll up the left vertical side inward, stopping in the middle of the dough. Roll up the right side of the dough. The two rolls should be meeting at the middle and touching. Press the two sides together gently and let the dough chill in the fridge for at least half an hour. Repeat with any more puff pastry you may have.

3 Starting at one end, cut off pieces of the log, in slices about 1/2 inch in thickness. Lightly sprinkle sugar onto each side. Pinch and press the sides of the two rolls together to ensure that they don't unroll during baking. Place on large parchment lined baking sheets, or a baking sheet lined with a Silpat. They will increase size dramatically, so leave plenty of room between each cookie and only bake a dozen at a time.

4 Set the tray in the middle of the oven. Bake for about 10-15 minutes or until the sugar has caramelized. Allow them to cool on a rack for 10 minutes.

Playdough Cookies

I have to remember to do this when the little one get big enough to eat cookies!


But I found a recipe that didn't have cream cheese......... Hopefully they will look about the same.
They are from a Better Homes and Garden Cookies for Kids Recipe book from 1983.  I found it here.

Makes about 6 cups of play dough.
2 cups (4 sticks) butter or margarine (use only margarine suited for baking)
1 cup sugar
2 teaspoons almond extract
5 cups flour
Food coloring, if desired
→Beat softened butter or margarine with sugar until fluffy. Beat in almond extract. Add flour with mixer on low speed until mixture begins to come together. Divide dough and add food coloring as desired for making different shapes. Bake at 300 degrees on middle oven rack until done. (Cooking times may vary according to size of cookies.)