The Best Baby Shower Cookies


Are you looking for some fabulous baby shower cookies to complement your baby shower?

We have compiled some of the best loved cookie recipes out there for
you to enjoy.

So grab a glass of milk and get ready for some recipes worthy of dunking!

Can’t get enough?? If your sweet tooth is not satisfied with just cookie recipes, try some of our dessert recipes!

And if you have some legendary baby shower recipes, take a moment and share them with us and our readers!


Baby Shower Cookies

More Cookie Recipe Ideas:

Chocolate Chip Cookie Cups
Skillet Cookies
Pralines
Homemade Oreo Cookies


Baby Shower Cookies

BEST CHOCOLATE CHIP COOKIES

~submitted by Megan P. of Brigham City, Utah~

  • 1 cup of sugar
  • 1 cup of brown sugar
  • 2 cubes of margarine
  • 2 eggs
  • 1 teaspoon of vanilla
  • 3 cups of oats
  • 2 cups of flour
  • 1 teaspoon of baking soda
  • 1 cup of chocolate chips
  • 1 cup of chopped walnuts-optional

Mix together sugars and margarine. Add eggs and vanilla and mix again. Add remaining dry ingredients and mix. Add chocolate chips and walnuts. Bake at
375 degrees for 10 to 12 minutes. Makes 20 large cookies.

Tip: Set out margarine a little beforehand to soften. It makes mixing easier.

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CHOCOLATE CHOCOLATE CHOCOLATE OREO COOKIES

chocolate oreo cookies

  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup Dutch processed cocoa
  • 1 cup butter- softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup white chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 1 cup Oreo cookies- chopped

Preheat oven to 375 degrees. Mix together flour, baking soda, cocoa powder and salt in a bowl. Meanwhile, cream butter and sugars in a mixing bowl. Add the eggs, one at a time until mixed well.
Add vanilla extract and mix well.

Slowly add flour to mixture, mixing well until incorporated. Stir in white chocolate, semi-sweet chocolate and Oreo cookies.

Line 2 baking sheets with parchment paper. Scoop mixture out with a 1/4 cup and
place on parchment paper. Cookie does not spread much, so if you like larger, thinner cookies, press down slightly. Bake for 8-10 minutes. Remove and allow to cool.

Makes: 20-30 large cookies


CHOCOLATE CHIP COOKIE CUPS

~ submitted by Andrea W. of Cedar City, Utah~

  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup margarine
  • 1/4 cup sugar
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla
  • 1 small instant vanilla pudding
  • 2 eggs
  • 1 package chocolate chips

Mix flour, baking soda and salt. In a separate bowl, cream margarine, sugars, pudding mix and vanilla. Beat until smooth and creamy. Beat in eggs.
Add flour mixture. Add chocolate chips. Divide the dough in half, shape each half into a flat disk and wrap in plastic. Chill the dough in refrigerator for at least
2 hours. Heat the oven to 350 degrees. Turn a 12 cup muffin tin bottom side up and cover every other cup with squares of aluminum foil. Spray the foil with cooking spray.
Unwrap 1 disk of dough and place in-between 2 sheets of waxed paper, and roll it out to 1/8 inch thickness. Using a 3″ round cookie cutter, cut out circles of dough.
place each one over a cup bottom, smoothing out any cracks. Bake the cookie cups for 8-10 minutes, or until lightly brown. Let them cool for 10 minutes and then remove the foil and
cookies together from the muffin pan. Peel off the foil and let the cups cool completely on a rack. Just before serving, fill each cookie cup with a scoop of ice cream.


SNOWBALL COOKIES

~ submitted by Karen R. of Franklin, Idaho~

snowball cookies

  • 2 cups Cake Four
  • 1 cup Pecans, finely chopped
  • 1/4 cup Sugar, granulated
  • 1 cup Butter, softened
  • 1 tsp. Vanilla
  • Powdered Sugar for rolling

Preheat oven to 325 degrees. In large mixer bowl, combine flour, nuts, granulated sugar, butter, and vanilla. Beat at low speed, scraping bowl often, until well mixed, 3 to 4 minutes.
Shape rounded teaspoonfuls of dough into 1-inch balls. Place on ungreased cookie sheets. Using the tip of your fingers, press down on the tops of the cookies lightly to slightly flatten them.

Bake for 20 to 25 minutes or until very lightly browned remove immediately. Roll in powdered sugar while still warm and again when cool.
(Important: Use Cake Flour for very flaky light cookies. It’s sold in a box.)
Makes about 2 1/2-3 dozen.


SURPRISE CHOCOLATE CHIP CANDY BAR COOKIES

inside candy bar cookies

You will need:

  • A batch of your favorite chocolate chip cookie dough
  • 2-3 packages fun size candy bars

These cookies look harmless enough from the outside. They look like a normal chocolate chip cookie. Maybe a little lumpy…but inside is a rich candy bar surprise that they will not expect! Lots of fun, and so simple to make.

finished candy bar cookies

Make a small ball of the cookie dough and place on top of your candy bar. Add another ball of cookie dough on the bottom. Now shape the cookie dough so it completely covers the candy bar.

candy bar cookies before baking

Be careful to cover all of it so the chocolate doesn’t leak out when it melts. ­čśë Cook the cookies according to your cookie recipe, watching careful so they do not burn. (I cooked mine for about 10 minutes.)

They look pretty innocent, don’t they?
But inside is ooey gooey goodness! I used a batch of Snickers, 100 grand bars, Peanut butter cups and Milky Way bars. I honestly could not pick a favorite. They were AWESOME!

another inside shot of candy bar cookies


NUTELLA SUGAR COOKIES

nutella sugar cookies

  • 2 1/2 cups flour
  • 14 tablespoons butter- softened
  • 1 cup Nutella spread
  • 1/2 teaspoon baking powder
  • 1 1/2 cup sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/3 cup sugar
  • 2 teaspoons vanilla extract

Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Use a teaspoon to scoop out Nutella and drop on parchment paper. Put Nutella drops in freezer for 15 minutes.

Mix flour, salt and baking powder in a medium bowl. Separately mix butter and 1 1/2 cups of sugar in a mixing bowl set at medium speed. Mix for 3-5 minutes or until it is fluffy. Mix in eggs, one at a time. Add vanilla and mix
again.

Use a tablespoon to drop four balls of dough onto your parchment paper. Flatten out dough with your fingers. Working in batches of four, take frozen Nutella drops out of freezer. Put one frozen drop in each flattened ball. Place remaining drops back in freezer. Sprinkle a little
sea salt on each cookie (on top of Nutella ball). Use the tablespoon to get another ball of dough. Flatten with hands and lightly cover the cookie. Press outside seams of dough together. Cover a plate with 1/3 cup sugar. Flip each side of sugar cookie in sugar. Set back on parchment paper to cook.

Cook, in batches of 8 cookies. Cook for 5 minutes, rotate pan. Cook for 7 minutes and remove from oven. Allow to cool.

Makes: 18-20 large cookies

inside a nutella sugar cookies


SKILLET COOKIES

~ submitted by Dave S. from Franklin, Idaho

  • 1/2 cup Butter
  • 1 egg, beaten
  • 1 cup Sugar
  • 1 cup Dates, chopped
  • 1/2 cup Walnuts
  • 1 tsp. Vanilla
  • 2 cups Rice Krispies Cereal
  • Powdered Sugar

Place eggs, butter and dates in a large skillet. Cook on low heat until mixture thickens like pudding, stirring constantly. It will pull away from sides of pan. Add nuts and vanilla. Stir in Rice Krispies. Cool until you can handle it with your hands. Roll into balls and powdered sugar.


SOFT SUGAR COOKIES

soft sugar cookies

  • 1 1/2 sugar
  • 1 cup butter
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • 1 1/2 tablespoon vanilla
  • 4 egg yolks
  • 1 cup of milk

Cream sugar, butter and salt together. Add eggs and mix well. Add other ingredients: baking soda, baking powder, vanilla and milk, and mix well. Add flour until dough is soft, not stiff. Chill.
Roll dough out to about 1/4 thick and use favorite cookie cutters. Place gently on greased cookie sheet. Bake in preheated oven at 375 for 8 to 10 minutes.

Frosting:

  • 3 cups powdered sugar
  • 1/3 cup butter or stick margarine (softened)
  • 1 1/2 teaspoons vanilla
  • 1 to 2 tablespoons milk

Mix powdered sugar and butter in a medium bowl with a mixer at low speed. Stir in vanilla and 1 tablespoon of milk. Gradually beat in milk (enough to make frosting smooth and spreadable).
If frosting is too thick, beat in more milk. If too thin, beat in more powdered sugar. Add food coloring to get desired color.

halloween sugar cookies


PRALINES
  • 2 cups Walnuts pieces
  • 2 cups Sugar
  • 1/2 cup light brown sugar, packed
  • 1 cup Buttermilk
  • 1 tsp. Baking Soda
  • Pinch of Salt
  • 1/2 stick of butter
  • 1 tsp. Vanilla

Preheat oven to 350 degrees. Spread walnuts on baking sheet and toast in oven, stirring constantly until very lightly browned, 5 to 8 minutes.

Line a baking sheet with wax paper. In a large heavy bottomed saucepan, combine: Sugar, Brown Sugar, Buttermilk, Baking Soda and Salt. Stir over low heat with a long handled wooden spoon until sugar is dissolved. Cut butter into small pieces. Add Butter to pan. Stir until butter is completely melted. Increase heat to medium. Place a warm candy thermometer in pan and cook without stirring until it reaches 236 degrees F, the soft ball stage

Remove from heat. Quickly stir in the toasted walnuts and vanilla. Beat with a wooden spoon until the mixture begins to thicken and becomes opaque, almost 1 minute.

Drop by tablespoonfuls on wax paper, forming 2 inch patties. Completely cool about 30 minutes. Store in airtight container.
Makes 1-1/2 lbs. (24 patties).


CHOCOLATE CHIP COOKIE CHEESECAKE BARS

chocolate chip cheesecake bars

Crust:

  • 5 tablespoons butter, melted
  • 1 1/2 cup graham cracker crumbs
  • 2/3 cups mini semi-sweet chocolate chips

Cookie Dough:

  • 1/3 cup light brown sugar
  • 3 tablespoons sugar
  • 5 tablespoons butter-softened
  • 1/4 teaspoon coarse salt
  • 1 teaspoon Vanilla Extract
  • 1 cup chocolate chips
  • 3/4 cups flour

Cheesecake Filling:

  • 10 ounces of softened cream cheese
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 egg

Topping:

  • 1/3 cup chocolate chips
  • 1 teaspoon shortening

Preheat oven to 325 degrees. Grease an 8×8 pan with butter. Line pan with parchment paper and butter the paper, leaving a lip extending over the sides to use as handles later. Add butter and graham cracker crumbs in a bowl and mix until fully combined. Stir in chocolate chips and mix again.
Press mixture into bottom of your pan. Bake for 6 minutes and set pan on wire rack to cool.

In a mixing bowl, mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Change mixing speed to low and add flour. Mix until incorporated. Stir in chocolate chips and set aside.

Using your mixer, cream the cream cheese and sugar until smooth. Add egg and vanilla extract and blend until smooth. Pour batter into your cooled, baked crust. Drop cookie dough by teaspoonfuls over the top of the filling. Bake about 30 minutes, or until set.
Remove from heat and allow to cool completely. Once cooled, combine chocolate chips and shortening in a microwave safe bowl. Cook for 30 seconds and stir until melted. Drizzle chocolate over cheesecake bars. Place in the refrigerator overnight to set. (This step is important if you want to be able to cut nice, clean pieces for your guests.)


HOMEMADE OREO COOKIES
  • 2 packages of chocolate cake mix
  • 4 eggs
  • 3/4 cups of oil

Filling

  • 1- 8 oz. package cream cheese
  • 2 2/3 cups powdered sugar
  • 1/3 cup of butter

Mix cake mixes with eggs and oil until well blended. Drop by spoonfuls on greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes. Don’t over bake or they will be too hard. After
cookies have cooled, mix the filling ingredients: cream cheese, butter and powdered sugar. Frost one half of the cookies, using the other half to make an Oreo.


MALTED WHOPPER COOKIES

malted milk ball cookies

  • 2 1/4 cups flour
  • 12 tablespoons butter- softened
  • 1 teaspoon baking soda
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups roughly chopped Whoppers (milk balls)

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. In a medium bowl, mix together flour, salt, baking soda and baking powder. Set aside. In a mixing bowl, cream butter and sugar until light and fluffy.
Stir in milk and vanilla and mix well. Slowly blend in the flour mixture. Do not over mix. Stir in the chopped Whoppers. Using a tablespoon, drop 1 inch balls on parchment paper. Bake 8-10 minutes. Allow to cool.

Makes: 36-40 cookies.


7 LAYER BARS

7 layer bars

  • 1 cup of sweetened coconut
  • 1 stick of butter
  • 5 ounces of crushed graham crackers (9 whole crackers crushed)
  • 1/3 cup of sugar
  • 1 cup finely chopped walnuts
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup white chocolate chips
  • 1/2 cup butterscotch chips
  • 1 (14 ounce) can sweetened condensed milk

Preheat oven to 350 degrees. Butter or spray a 9×13 pan with non-stick spray. Lay parchment paper in the pan, allowing a lip around the edges to act as handles to pull out bars later. Spray parchment paper with non-stick spray. Spread the coconut on a cookie sheet and
toast in the oven, stirring occasionally. Watch carefully because it can go from white to burnt in seconds! Melt butter in microwave and mix with graham crackers and sugar until fully combined. Press graham crackers evenly along the bottom of your 9×13 pan.

In this order, sprinkle the following ingredients evenly in your dish. Walnuts, chocolate chips, white chocolate chips, butterscotch chips, and coconut. Pour sweetened condensed milk evenly over ingredients.

Bake until the top of bars is lightly browned (around 25 minutes). Remove from oven and allow to fully cool (around 2 hours). Carefully lift bars from your 9×13 dish. Using a sharp knife, cut into bars.

Makes:15-18 bars


WHOOPIE PIES

whoopie pies

  • 1 2/3 cups of flour
  • 2/3 cup of unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons butter- softened
  • 4 tablespoons of vegetable shortening
  • 1 cup packed dark brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup milk

Marshmallow Filling:

  • 2 sticks butter-softened
  • 2 cups confectioner’s sugar
  • 7 1/2 ounces of marshmallow fluff
  • 2 teaspoons vanilla extract

Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. In a medium bowl, sift flour, cocoa, baking soda and salt. In a mixing bowl, cream butter, shortening and sugar at a low speed until combined.
Increase blending speed to medium and beat for 3 additional minutes. Add egg and vanilla, beat again for 2 minutes.

Add half the flour mixture and half the milk. Blend on low until combined. Add the remaining flour and milk. Beat until combined. Using a tablespoon, drop mixture on parchment paper, about 2 inches apart. Bake for 10 minutes. Remove
from heat and cool. Transfer to cooling rack.

Filling:
In a mixing bowl, beat butter on a medium high speed until smooth, about 1-2 minutes. Add confectioner’s sugar until incorporated. Add marshmallow fluff and vanilla and blend until fluffy, around 3 minutes. Fill a pastry bag and pipe
onto the flat side of one cookie. Cover with another cookie.

Makes: 20-24 sandwiches.


CHOCOLATE PEANUT BUTTER SWIRL COOKIES

chocolate peanut butter swirl cookies

  • 1 cup peanut butter
  • 1 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 3/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 cups chocolate chunks
  • 1 cup unsweetened cocoa powder

Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Place peanut butter in freezer until firm (30 minutes). In a mixing bowl, beat sugars and butter until combined. Add eggs and vanilla and beat again.
In a separate bowl, mix flour, baking soda and salt. Add to butter mixture. Add cocoa powder and chocolate chunks. Mix on low until fully combined. Remove peanut butter from freezer. Drop by spoonful into chocolate mixture and beat a few second to get swirls of peanut butter throughout.

Using a medium cookie scoop, scoop dough and drop onto parchment paper (1 inch apart). Bake 14-16 minutes. Remove from oven and cool.

Makes: 3 dozen cookies


STUFFED SMORES COOKIES

stuffed smore cookies

  • 2 sticks butter-softened
  • 1 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 eggs
  • 1 tablespoon vanilla
  • 3 1/2 cups of flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 cups semi-sweet chocolate chips
  • 6 sheets of graham crackers
  • 3 Hershey Bars- broken into rows of 3
  • 12 large marshmallows, cut in half lengthwise

Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper. In a mixing bowl, mix butter with sugar until light and fluffy. Add eggs and vanilla and mix well. In a separate bowl, combine flour, salt and baking soda. Stir with a fork to mix. Slowly add flour mixture to your wet ingredients, stirring well to combine. Prep smores by breaking each graham cracker sheet along perforations. You should have 24 graham cracker squares in total. Snip 12 marshmallows in half and break chocolate into rows of 3 squares.

Lay one graham cracker on the bottom. Cover with chocolate piece. Lay 2 half marshmallows on top. Cover with another graham cracker. Lay out 12 smore groups before starting the cookies. Butter hands and place a ball of cookie dough on top
of smore. Shape dough completely around smore, adding more mixture as needed. Double check that cookie is fully sealed. Place on cookie sheet and bake 15-17 minutes. Remove from oven and cool.

Makes: 12 Large cookies.


NO FUSS SUGAR COOKIES

soft sugar cookies

This is really the easiest sugar cookie recipe I have ever made. Mix, press into pan and bake. No rolling, cutting or chilling involved! And the result is a soft and moist sugar cookie that you will love!

  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 egg white
  • 1 1/2 Tbsp sour cream
  • 1 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Frosting:

  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 5-6 Tbsp half and half
  • 1 tsp vanilla
  • Pinch of salt
  • Food coloring (optional)

Preheat oven to 375 degrees. Butter a 13″ x 9″ baking dish, set aside. (I use parchment paper so I can easily pull the bars out when they are done baking.) In a mixing bowl combine flour, baking powder and salt, set aside. In the bowl of an electric mixer, whip together butter and sugar until pale and fluffy about 3-4 minutes. Stir in egg and egg white. Add sour cream and vanilla and mix until blended.

Slowly add dry mixture and stir until well combined. With buttered hands, gently press mixture into buttered baking dish. Bake 17 – 20 minutes until toothpick inserted into the center comes out clean and edges are lightly golden. Cool completely, then frost and cut into squares.

Frosting:
In a mixing bowl, with an electric mixer, whip together butter and powdered sugar and half and half until fluffy. Stir in vanilla and salt. Add in optional food coloring and mix until well blended.

Makes 24 sugar cookies


SWEET CARMELITAS

carmelita cookies

  • 32 caramel squares, unwrapped
  • 1/2 cup heavy cream
  • 3/4 cup butter, melted
  • 3/4 cup brown sugar, packed
  • 1 cup flour
  • 1 cup rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 cup of chocolate chips

Using a microwave safe bowl, Pour cream over caramels. Microwave mixture in 30 second intervals, stirring well after each interval until melted and smooth. Set aside.
In another bowl, add brown sugar, flour, oats, and baking soda and mix well. Mix vanilla with melted butter and add to flour mixture, mixing until combined. Press half of the oatmeal mixture into the bottom of an 8×8″ pan.

Bake at 350 degrees for 10 minutes. Remove the cookie crust from oven add a layer of chocolate chips on top, followed by a layer of caramel.

Sprinkle remaining oatmeal mixture over caramel. Bake for 15-20, or until crust starts to lightly brown. Remove carmelitas from oven and cool completely.


RED VELVET WHITE CHOCOLATE CHIP COOKIES

red velvet white chocolate chip cookies

  • 1 1/2 cups all-purpose flour
  • 2 1/2 Tbsp cocoa powder
  • 1 tsp cornstarch
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 1 tsp distilled white vinegar
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp- 1 tablespoon red food coloring (add until you get the color of red you desire)
  • 1 cup white chocolate chips, divided

Preheat oven to 375 degrees. Whisk flour, cocoa powder, cornstarch, baking powder and salt in a medium sized mixing bowl. Set aside. Whip together butter, sugar and vinegar in a mixer until
pale and fluffy, about 3 – 4 minutes. Mix in egg. Mix in vanilla and red food coloring until blended. With mixer set on low speed, add dry ingredients and mix just until combined. Stir in white chocolate chips. Scoop dough out and shape into balls. Transfer to a baking sheet lined with parchment paper and bake for 9 – 11 minutes.

cool completely.


RED VELVET CHEESECAKE COOKIES

red velvet cheesecake cookies

  • 1 box red velvet cake mix
  • 2 tablespoons flour
  • 2 large eggs
  • 1/2 cup oil
  • 1 teaspoon vanilla extract

Filling:

  • 4 oz cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups white chocolate chips, melted (optional)

Place the cake mix with the flour in a medium sized bowl. Whisk together to combine. In your mixer, combine the cake mix, flour, eggs, oil and vanilla extract and mix until combined. Scoop the dough onto plastic wrap fully cover with wrap. Transfer dough to the refrigerator and chill for a couple hours.

Filling: Mix cream cheese, powdered sugar, and vanilla extract until smooth. Measure out the cheesecake filling one teaspoon at a time and place on parchment paper. Continue to scoop out mixture until you have used all of your mix. Transfer your parchment paper to the freezer and freeze for 2 hours.

Preheat your oven to 350 degrees. Remove cookie dough from refrigerator. Flatten a tablespoon of cookie dough at a time with your hands. Once flattened, place a scoop of cheesecake filling on top. Flatten another tablespoon of cookie dough and place on top of the filling. Press the outside edges of the cookie to seal. Roll cookie into a ball and place on the baking sheet. Bake for 9-11 minutes. Allow to cool completely.

To make the drizzle: In a small bowl, melt the white chocolate chips in the microwave using 30 second increments, stirring in between, until melted and smooth. Drizzle chocolate over the cookies. Enjoy!


CHOCOLATE CHIP OREO BROWNIE BARS

chocolate chip oreo brownie cookies

This is an ultra thick and yummy brownie bar that is great served warm with a scoop of ice cream. ­čśë

  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 3/4 cup light brown sugar
  • 2 large eggs
  • 1 Tablespoon pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups milk chocolate chips
  • 1 pkg Double Stuffed Oreos
  • 1 Family Size Brownie mix
  • 1/4 cup hot fudge topping

Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips.
Spread the cookie dough in the bottom of a 9├Ś13 baking dish thatÔÇÖs been lined with wax paper and sprayed with cooking spray. (I did not use all of the cookie dough. It makes a very thick layer if you use all of it. Use as much of mix to make the layer as thick as you would like.) Top with a layer of Oreos.

chocolate chip oreo brownie cookies

Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos.

Cover with foil and bake at 350 degrees F for 30 minutes. Remove foil and continue baking for an additional 15-25 minutes. Let cool completely before cutting.

NOTE: When I made this, I was sure it was not going to set up for me because how goey it was. Once fully cool, it set up perfectly. ­čÖé


CARAMEL RICE KRISPIE BARS

caramel rice krispie bars

You will need:

  • 12 cups rice krispie cereal
  • 8 cups miniature marshmallows
  • 6 tablespoons butter
  • 1 bag kraft caramels
  • 1 can sweetened condensed milk

In a large bowl, measure out 12 cups of rice krispie cereal. Set aside. Unwrap caramels and place in a microwave safe bowl. Pour sweetened condensed milk over caramels. Microwave caramels for 2 minutes. Stir. Microwave at 30 second intervals, stirring in between until smooth. Set aside.

In another microwave safe bowl, combine butter and marshmallows. Microwave at 30 second intervals, stirring in between, until smooth. Pour marshmallow mixture over rice krispies. Mix until cereal is coated. Split rice krispie mixture in half. Press half of mixture into well greased 9×13 pan. Pour caramel mixture over
layer of rice krispies. Smooth caramel out so it is in an even layer. Press remaining rice krispies on top of caramel layer. Let cool a few hours before serving.


WHITE CHOCOLATE PEANUT BUTTER BARS

white chocolate chip peanut butter bars

You will need:

  • yellow cake mix
  • 1 egg
  • 1 stick butter- softened
  • 1 can sweetened condensed milk
  • 1/2 cup marshmallow fluff
  • 1/2 cup peanut butter
  • 12 ounce bag of white chocolate chips

Preheat oven to 350 degrees. In a medium bowl, mix yellow cake mix with the egg and butter. Mixture will be dry, continue to mix until everything is fully mixed in. Consistency will be thick. Line 9×13 inch pan with parchment paper. Press cake layer into bottom of pan.

In another bowl, mix sweetened condensed milk with marshmallow fluff and peanut butter. Pour over bottom cake layer and spread out evenly. Sprinkle white chocolate chips over peanut butter layer. Bake in oven approximately 24 minutes. Cool completely before cutting.

Makes 24 bars.

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LEMONADE BARS

lemonade bars

    You will need:

  • 1 1/4 cups oats
  • 1 1/4 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 3/4 cups butter-melted
  • 1 teaspoon vanilla
  • 14 ounce can sweetened condensed milk
  • 1 tablespoon lemon zest
  • 1/3 cup fresh lemon juice
  • 2 large egg yolks
  • 1/2 teaspoon lemon extract

Preheat oven to 350 degrees. In a medium bowl, mix oats, flour, salt and baking soda. Add both sugars to flour mixture and stir until there are no more clumps. In a small bowl, mix melted butter and vanilla. Add butter to flour mixture and mix well. Line an 8×8 baking dish with parchment paper. Divide dough in half and press half into the bottom of your pan. Bake for 15 minutes.

In a medium bowl, mix the sweetened condensed milk with the lemon zest, lemon juice, egg yolks a lemon extract until well blended. Pour lemon layer over bottom crust. Softly press remaining dough on top of lemon layer. Return pan to oven and bake for approximately 24 minutes. Cool completely. Placing lemonade bars in the refrigerator for an hour or more helps with cutting. ­čśë

Makes 16 bars.






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