6
express
treats
These cookies live life in the fast lane, using store-bought mixes, ready-made dough, and quick techniques to get you in and out of the kitchen fast. And no one will guess you took shortcuts—these cookies are every bit as flavorful and attractive as those made from scratch.
peanut butter and chocolate pinwheels
chocolate-peppermint sandwiches
hazelnut and eggnog cookie sandwiches
lemon and poppy seed cornmeal cookies
chili powder and pecan crackles
cranberry-vanilla cereal drops
caramel-nut chocolate chip bars
mocha-chocolate chip cheesecake bars
peanut butter and chocolate pinwheels
prep: 25 min. chill: 1 hr. bake: 8 min. per batch oven: 375°F makes: 60 cookies
You can cut the chilling step in half by stashing the dough logs in the freezer for 30 minutes or until firm enough to slice.
1 18-ounce package refrigerated peanut butter cookie dough
1⁄4 cup all-purpose flour
1 18-ounce package refrigerated sugar cookie dough
1⁄4 cup unsweetened cocoa powder
1⁄2 cup finely chopped peanuts (optional)
1 In a large resealable bag knead together peanut butter cookie dough and flour until combined. Divide dough in half; set aside. In another large resealable bag knead together sugar cookie dough and cocoa powder until combined. Divide dough in half; set aside.
2 Between pieces of waxed paper roll out half of the peanut butter dough into a 12×6-inch rectangle. Repeat with half of the sugar cookie dough. Remove the top pieces of waxed paper from both doughs. Invert one rectangle on top of the other; press down gently to seal. Remove top piece of waxed paper. Tightly roll up from a long side. Repeat with remaining dough portions.
3 If desired, sprinkle half of the peanuts onto a piece of waxed paper. Roll one log in the peanuts. Wrap log in waxed paper or plastic wrap. Repeat with remaining dough and peanuts. Chill logs about 1 hour or until firm enough to slice.
4 Preheat oven to 375°F. Using a sharp knife, cut logs into 1⁄4-inch slices. Place slices 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm. Transfer to a wire rack and let cool.
Peanut butter and chocolate complement each other in flavor and contrast each other in color. For this reason they’re the perfect duo in these pretty swirl cookies.
simple fudge tarts
prep: 20 min. bake: 11 min. stand: 15 min. oven: 350°F makes: 24 tarts
A creamy, two-ingredient filling and purchased cookie dough are all that make up these peanut butter and chocolate delights.
1⁄2 of an 18-ounce package refrigerated peanut butter cookie dough
1⁄2 cup semisweet chocolate pieces
1⁄4 cup sweetened condensed milk
1 Preheat oven to 350°F. Lightly grease twenty-four 13⁄4-inch muffin cups; set aside. For tart shells, cut cookie dough into six equal pieces. Cut each piece into four equal slices. Place each slice of dough in a prepared cup.
2 Bake about 9 minutes or until edges are light brown and dough is slightly firm but not set. Remove tart shells from oven. Gently press a shallow indentation into each tart shell with the back of a round 1⁄2-teaspoon measuring spoon. Bake about 2 minutes more or until the edges of tart shells are firm and light golden brown. Let stand in cups on a wire rack for 15 minutes. Carefully remove tart shells from cups. Cool completely on wire rack.
3 For filling, in a small saucepan heat and stir chocolate pieces and sweetened condensed milk over medium heat until smooth. Spoon a generous teaspoon of filling into each cooled tart shell. Let stand until filling is set.
no-bake orange balls
prep: 20 min. stand: 2 hr. makes: 40 balls
Purchased sugar cookies work as well as freshly baked ones in this recipe. Orange liqueur lends a wonderful citrus flavor.
2 cups finely crushed crisp unfrosted sugar cookies (about 8 ounces)
1 cup toasted hazelnuts* (filberts), almonds, or pecans, finely chopped (see tip)
11⁄3 cups powdered sugar
1⁄4 cup light-color corn syrup
2 tablespoons orange liqueur
2 tablespoons butter, melted
2 teaspoons orange edible glitter (optional)
1 In a large bowl combine crushed cookies, nuts, 1 cup of the powdered sugar, the corn syrup, liqueur, and butter. Stir with a wooden spoon until well mixed. Shape dough into 1-inch balls.
2 In a shallow dish stir together the remaining 1⁄3 cup powdered sugar and, if desired, the edible glitter. Roll balls in powdered sugar mixture; cover. Let stand for 2 hours. Roll balls again in powdered sugar mixture to coat.
*After toasting hazelnuts, place the warm nuts in a clean kitchen towel. Rub nuts with the towel to remove loose skins.
chocolate-peppermint sandwiches
start to finish: 15 min. makes: 22 sandwich cookies
Once you have tried the chocolate and peppermint combination, try substituting crushed cherry-flavor hard candies for the peppermints.
1⁄2 cup canned vanilla or chocolate frosting
3 tablespoons finely crushed striped peppermint candies
44 chocolate wafers
1 In a small mixing bowl stir together frosting and crushed candy. Spread 1 level teaspoon frosting mixture on flat sides of half of the chocolate wafers. Top with the remaining chocolate wafers, flat sides down.
note: Store cookies as directed. Refrigerate for up to 3 days. Do not freeze.
peanut butter cranberry drops
prep: 25 min. bake: 10 min. per batch stand: 1 min. per batch oven: 375°F makes: about 36 cookies
Cranberry juice icing accentuates the flavor of the dried cranberries in these peanutty drop cookies.
1 18-ounce package refrigerated peanut butter cookie dough
1 cup chopped peanuts
1⁄2 cup dried cranberries
2 tablespoons all-purpose flour
2 cups powdered sugar
3 tablespoons cranberry juice
1 Preheat oven to 375°F. In a large resealable plastic bag combine cookie dough, peanuts, cranberries, and flour; seal bag. Using your hands, squeeze and knead dough mixture together in the bag until combined. Remove dough from bag. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 10 to 12 minutes or until cookies are golden brown around edges. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool slightly.
2 For icing, in a small bowl stir together powdered sugar and cranberry juice until smooth. Spoon icing over warm cookies. Cool cookies completely on wire rack.
cherry-almond chews
prep: 10 min. bake: 8 min. per batch oven: 375°F makes: about 36 cookies
Gingerbread cookie dough is available only during the holidays. Sugar cookie dough makes a tasty alternative.
1 18-ounce package refrigerated gingerbread cookie dough or sugar cookie dough
3⁄4 cup dried tart red cherries
1⁄2 cup chopped toasted almonds (see tip)
1 Preheat oven to 375°F. In a large resealable plastic bag combine cookie dough, cherries, and almonds; seal bag. Using your hands, squeeze and knead dough mixture together in the bag until combined. Remove dough from bag. Drop by teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes or until light brown around edges. Transfer to a wire rack and let cool.
Toasty almonds and tangy cherries bring out-of-this-world flavor to these quick treats.
abc sandwich cookies
start to finish: 15 min. makes: 16 sandwich cookies
Celebrate the last day of school by munching down the alphabet. Filled with strawberry preserves and cream cheese, the sandwich cookies disappear almost as fast as schoolbooks.
2 ounces cream cheese (tub-style)
1 tablespoon strawberry preserves
Red food coloring (optional)
32 plain and/or chocolate shortbread alphabet cookies*
1 In a small bowl stir together the cream cheese and strawberry preserves. If desired, stir in one drop of red food coloring. Spread cream cheese mixture onto the flat sides of half of the cookies. Top with the remaining cookies, flat sides down.
* If desired, substitute purchased regular shortbread cookies, vanilla wafers, or soft sugar cookies for the alphabet cookies.
note: Store cookies as directed. Refrigerate for up to 3 days. Do not freeze.
chocolate chip kisses
prep: 15 min. bake: 8 min. per batch oven: 375°F makes: 32 cookies
Cinnamon, cardamom, and nutmeg give these chocolate-kissed cookies a warm, spicy bite.
1 18-ounce package refrigerated chocolate chip cookie dough
1 teaspoon ground cinnamon
1⁄4 teaspoon ground cardamom
1⁄4 teaspoon ground nutmeg
32 milk chocolate kisses, unwrapped
Powdered sugar
1 Preheat oven to 375°F. In a large resealable plastic bag combine cookie dough, cinnamon, cardamom, and nutmeg; seal bag. Using your hands, squeeze and knead dough mixture together in the bag until combined. Remove dough from bag.
2 Shape dough into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are light brown. Immediately press a kiss into the center of each cookie. Transfer to a wire rack and let cool. Sift powdered sugar over cooled cookies.
easy flower cookies on sticks
prep: 40 min. bake: 8 min. per batch stand: 1 min. per batch oven: 375°F makes: 20 cookies
These fun-to-eat cookies are baked onto crafts sticks (also called frozen-pop sticks). Purchase the wooden sticks at crafts stores.
1 18-ounce package refrigerated sugar cookie dough
1⁄4 cup all-purpose flour
1⁄4 cup fine or coarse colored sugar(s)
20 4 1⁄2-inch crafts sticks
20 milk chocolate stars
1 Preheat oven to 375°F. Knead together cookie dough and flour until combined. Shape dough into one hundred 3⁄4-inch balls. Roll balls in colored sugar(s) to coat. For each flower cookie, place a crafts stick on an ungreased cookie sheet. Place five balls in a circle around the tip of the stick so their sides are just touching. Leave 2 inches between flower cookies on cookie sheet.
2 Bake for 8 to 10 minutes or until edges are light brown. Immediately press a chocolate star into the center of each flower shape. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool.
Enlist the help of kids for these fun-to-make goodies. A bit of dough play and chocolate stars result in a colorful bouquet of flower cookies.
oatmeal-apricot cookies
prep: 25 min. bake: 10 min. per batch stand: 1 min. per batch oven: 375°F makes: about 36 cookies
These chubby rounds are a textural delight—chunky, chewy, smooth, and creamy all at once. When the kids aren’t looking, pop one of the plump morsels into your mouth for breakfast!
1⁄2 cup butter, softened
2 eggs
1 tablespoon water
1 17.5- to 22-ounce package oatmeal-raisin cookie mix
1⁄2 cup snipped dried apricots
1⁄3 cup flaked coconut
1 recipe Cream Cheese Frosting
Snipped dried apricots
1 Preheat oven to 375°F. Line a cookie sheet with parchment paper; set aside. In a large bowl stir together butter, eggs, and the water. Stir in dry cookie mix until mixture is combined. Gently stir in the 1⁄2 cup apricots and the coconut.
2 Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake for 10 to 12 minutes or until edges are golden brown. Let stand for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
3 Frost cooled cookies with Cream Cheese Frosting. Sprinkle with additional apricots.
note: Store cookies in a single layer as directed. Refrigerate for up to 3 days. Do not freeze.
cream cheese frosting: In a medium mixing bowl combine two 3-ounce packages softened cream cheese, 1⁄4 cup softened butter, and 2 teaspoons vanilla. Beat with an electric mixer on medium speed until combined. Gradually add 4 cups powdered sugar, beating until smooth and frosting is of spreading consistency.
hazelnut and eggnog cookie sandwiches
prep: 50 min. bake: 10 min. per batch oven: 350°F makes: about 36 sandwich cookies
Creamy eggnog—the silky smooth, decadently delicious wintertime drink—becomes a picture-perfect sandwich cookie.
1 cup butter, softened
1 egg
1 19-ounce package sugar cookie mix
1⁄4 teaspoon ground nutmeg
1⁄2 cup finely chopped hazelnuts (filberts)
1 teaspoon finely shredded orange peel
Colored sugar or granulated sugar
1 recipe Eggnog Filling
1 Preheat oven to 350°F. In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Beat in egg and 1 cup of the dry cookie mix just until combined. Gradually beat in as much of the remaining cookie mix as you can with the mixer. Stir in nutmeg, hazelnuts, orange peel, and any remaining cookie mix. If necessary, knead gently to combine. Divide dough in half.
2 On a lightly floured surface, roll half of the dough at a time until 1⁄8 to 1⁄4 inch thick. Using a 13⁄4-inch scalloped cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Sprinkle with colored sugar. Bake about 10 minutes or just until edges begin to brown. Transfer to a wire rack and let cool.
3 Spread about 1 teaspoon of the Eggnog Filling each on flat sides of half of the cookies. Top with remaining cookies, placing the flat sides down.
note: Store filled cookies as directed. Store at room temperature for up to 2 days or freeze for up to 1 month.
eggnog filling: In a small bowl stir together 2 cups powdered sugar, 2 tablespoons softened butter, and enough eggnog (2 to 3 tablespoons) to make a mixture of spreading consistency.
lemon and poppy seed cornmeal cookies
prep: 20 min. bake: 7 min. per batch oven: 375°F makes: 60 cookies
Finely shredded lemon peel gives these delicate, chewy cookies a delightful citrus flavor.
1 8.5-ounce package corn muffin mix
1⁄2 cup quick-cooking rolled oats
1⁄4 cup sugar
2 tablespoons butter, softened
2 teaspoons milk
1 egg, lightly beaten
1 teaspoon finely shredded lemon peel
1 teaspoon poppy seeds
1 Preheat oven to 375°F. Line a cookie sheet with parchment paper; set aside. In a medium bowl stir together muffin mix, oats, sugar, butter, milk, egg, lemon peel, and poppy seeds until combined.
2 Drop dough by level measuring teaspoons 2 inches apart onto the prepared cookie sheet. Bake for 7 to 9 minutes or until light brown. Transfer to a wire rack and let cool.
lemon snaps
start to finish: 25 min. makes: 30 cookies
Start with packaged cookies—your favorite crunchy or soft variety of spicy bites—and top them with a buttery lemon curd mixture.
1⁄4 cup lemon curd or orange curd
2 tablespoons butter, softened
3⁄4 cup powdered sugar
30 purchased gingersnap cookies
Toasted coconut (see tip) or finely chopped nuts
1 In a medium mixing bowl beat curd and butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar. Beat until smooth and fluffy. Spread mixture on top of cookies. Sprinkle with coconut or nuts.
note: Store cookies in a single layer as directed. Do not freeze.
chili powder and pecan crackles
prep: 25 min. bake: 8 min. per batch stand: 1 min. per batch oven: 375°F makes: about 20 cookies
Chili powder, an unexpected but delicious match with chocolate, is the surprise ingredient that transforms devil’s food cake mix into flavorful cookies with a nut-crunch texture.
1 9-ounce package devil’s food cake mix
2 tablespoons unsweetened cocoa powder
1⁄4 to 1⁄2 teaspoon ground chipotle chili powder
1 egg, lightly beaten
1 tablespoon butter, softened
2 tablespoons milk
1⁄2 cup finely chopped pecans
1 Preheat oven to 375°F. In a medium bowl stir together cake mix, cocoa powder, chipotle chili powder, egg, and butter until moistened (dough will be stiff).
2 Shape dough into 1-inch balls. Place milk in a shallow dish. Place nuts in another shallow dish. Dip balls in milk, then roll in nuts to coat. Place 2 inches apart on an ungreased cookie sheet. Bake for 8 to 9 minutes or until tops are crackled. Let stand for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
easy ’mallow cookies
start to finish: 30 min. makes: 16 sandwich cookies
Showy and oozing with cherry-flecked marshmallow crème, these candy-dipped cookie sandwiches are a hit with kids.
16 maraschino cherries with stems
1⁄3 cup marshmallow crème
1 tablespoon finely chopped maraschino cherries
32 vanilla wafer cookies
4 ounces vanilla-flavor candy coating
1 Place cherries with stems on paper towels; drain well. Line a cookie sheet with waxed paper; set aside. In a small bowl stir together marshmallow crème and chopped cherries. Spread 1 level teaspoon marshmallow mixture each on flat sides of half of the vanilla wafers. Top with the remaining vanilla wafers, flat sides down. Place on prepared baking sheet.
2 In a small saucepan heat and stir candy coating over medium-low heat until smooth. Cool slightly.
3 Dip cookies halfway into the melted candy coating. Return to baking sheet. Holding a cherry by the stem, dip bottom of cherry into the melted candy coating. Place cherry on top of candy-coated side of one cookie. Hold for several seconds or just until set. Repeat with remaining cherries and cookies. Let stand until coating is completely set.
note: Store cookies in a single layer as directed. Refrigerate for up to 2 days. Do not freeze.
fry-pan cookies
start to finish: 20 min. makes: 48 cookies
These no-bake cookies get a pleasant crunch with crisp rice cereal. If the mixture is sticky, coat the scoop with nonstick cooking spray.
1 tablespoon butter
1⁄2 cup sugar
2 eggs, beaten
11⁄2 cups chopped pitted dates
1 teaspoon vanilla
21⁄2 cups crisp rice cereal
1⁄2 cup chopped nuts
3 cups flaked coconut
1 In a large skillet melt the butter over low heat. In a small bowl stir together the sugar and eggs. Add to skillet along with the dates and vanilla. Cook and stir over low heat about 5 minutes or until thick. Remove from heat; stir in cereal and nuts.
2 Place coconut in a shallow dish. Using a cookie scoop or small ice cream scoop (about 11⁄4-inch diameter), drop dough into coconut. Roll to coat. Refrigerate until firm.
note: Store cookies as directed. Refrigerate for up to 1 week. Serve at room temperature. Do not freeze.
chocolate-cherry dips
prep: 30 min. chill: 30 min. stand: 30 min. makes: 30 cookies
With their fancy two-chocolate coating, these cherry-filled cookies look like yummy bonbons.
1⁄2 of an 8-ounce package cream cheese, softened
1⁄2 cup powdered sugar
1⁄2 cup finely chopped, drained maraschino cherries
1⁄4 teaspoon almond extract
60 vanilla wafers
12 ounces chocolate-flavor candy coating, coarsely chopped
2 teaspoons shortening
2 ounces vanilla-flavor candy coating, coarsely chopped
1⁄2 teaspoon shortening
1 For filling, in a medium mixing bowl beat cream cheese and powdered sugar with an electric mixer on medium speed until combined. Stir in cherries and almond extract. Spread filling on the flat sides of half of the vanilla wafers. Top with remaining wafers, flat sides down. Cover and chill about 30 minutes or until filling is firm.
2 In a small saucepan heat and stir chocolate-flavor candy coating and the 2 teaspoons shortening over low heat until smooth. Remove from heat. Using a fork, dip cookies into the chocolate to completely cover. Allow excess to drip off. Place cookies on waxed paper until chocolate sets.
3 In another small saucepan heat and stir vanilla-flavor candy coating and the 1⁄2 teaspoon shortening over low heat until smooth. Drizzle over dipped cookies. Let stand 30 minutes or until set.
note: Store coated cookies as directed. Refrigerate for up to 3 days. Do not freeze.
Whip up a batch of these beauties for a party and guests will think you’ve spent hours in the kitchen.
cranberry-vanilla cereal drops
prep: 25 min. stand: 1 hr. makes: 60 drops
If you have time, toast the macadamia nuts to enhance the flavor of these no-bake treats.
3 cups cranberry-vanilla crunch cereal
11⁄2 cups tiny marshmallows
11⁄2 cups macadamia nuts, toasted, if desired (see tip) or mixed nuts, chopped
1⁄2 cup dried cranberries
11⁄4 pounds vanilla-flavor candy coating, chopped
1 Line two cookie sheets with waxed paper; set aside. In a large microwave-safe bowl stir together cereal, marshmallows, nuts, and cranberries; set aside.
2 In a medium saucepan heat and stir candy coating over low heat until smooth. Pour melted candy coating over cereal mixture; stir gently to coat. Quickly drop cereal mixture by rounded teaspoons onto the prepared cookie sheets. (If mixture sets up in the bowl, microwave on 100 percent power [high] about 30 seconds or just until mixture is soft enough to drop by rounded teaspoons; stir.) Let cookies stand about 1 hour or until set.
note: Store cookies as directed. Do not freeze.
pumpkin-spiced star cookies
prep: 30 min. bake: 8 min. per batch stand: 1 min. per batch oven: 375°F makes: 36 large stars or 72 small stars
Browned Butter Icing—the luscious, caramelized frosting so popular in the 1950s—makes a stellar comeback on top of these spicy cutouts.
1 17.5-ounce package sugar cookie mix
1⁄3 cup butter, melted
1 egg
2 teaspoons pumpkin pie spice
1⁄2 teaspoon ground nutmeg
1 recipe Browned Butter Icing
1 Preheat oven to 375°F. In a large bowl combine dry cookie mix, butter, egg, pumpkin pie spice, and nutmeg. Stir with a wooden spoon until a stiff dough forms. If necessary, gently knead to combine.
2 On a lightly floured surface, roll dough until 1⁄4 inch thick. Using a 11⁄2- to 21⁄2-inch star-shape cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Bake about 8 minutes or until bottoms are light brown. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool. Drizzle cooled cookies with Browned Butter Icing.
note: Store cookies in a single layer as directed. Refrigerate for up to 3 days. Do not freeze.
browned butter icing: In a small saucepan heat and stir 2 tablespoons butter over medium-low heat about 15 minutes or until butter turns golden brown. (Do not scorch.) Remove from heat. Whisk in 2 cups powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla. Immediately drizzle over cooled cookies (icing will harden quickly).
crispy chocolate chewies
prep: 20 min. bake: 10 min. per batch stand: 1 min. per batch oven: 350°F makes: about 40 cookies
Lovers of German chocolate cake adore this quick and easy rendition, created in its honor.
1 18.25-ounce package German chocolate cake mix
1⁄2 cup butter, melted
1⁄4 cup milk
1 egg, lightly beaten
3⁄4 cup crisp rice cereal
1⁄4 cup flaked coconut
1 cup purchased coconut-pecan frosting
Flaked coconut, toasted (see tip)
1 Preheat oven to 350°F. In a large mixing bowl combine cake mix, melted butter, milk, and egg. Beat with an electric mixer on low speed until well mixed. Stir in cereal and the 1⁄4 cup coconut. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
2 Bake for 10 to 12 minutes or until bottoms are light brown. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool. Frost cooled cookies with the coconut-pecan frosting. Sprinkle with toasted coconut.
chocolate chip thumbprints
prep: 25 min. bake: 10 min. per batch oven: 375°F makes: about 30 cookies
Chocolate-hazelnut spread serves as the frosting on these thumbprint cookies. Look for it near the peanut butter in larger supermarkets.
1 18-ounce package refrigerated chocolate chip cookie dough
1⁄3 cup all-purpose flour
3⁄4 cup finely chopped hazelnuts (filberts) or almonds
1⁄4 cup milk
1⁄2 cup purchased chocolate-hazelnut spread
Candy sprinkles
1 Preheat oven to 375°F. Knead together cookie dough and flour until combined. Shape 1-tablespoon pieces of dough into balls. Place nuts in a shallow dish. Place milk in another shallow dish. Roll balls in milk, then in nuts to coat. Place balls 2 inches apart on an ungreased cookie sheet. Using your thumb, make an indentation in the center of each cookie. Bake for 10 to 12 minutes or until light brown. Transfer to a wire rack and let cool.
2 Just before serving, fill cookie centers with chocolate-hazelnut spread. Sprinkle with candy sprinkles.
note: Store cookies as directed. Refrigerate for up to 3 days.
These pretty fix-ups begin with ready-made dough, get rolled in chopped nuts, and finish with a flourish of colorful sprinkles.
peanut butter brownie bites
prep: 15 min. bake: 30 min. stand: 1 hr. oven: 350°F makes: 64 bars
Cut these extra-rich, fudgy bars into 64 bite-size pieces—8 horizontal and 8 vertical cuts—to satisfy lots of chocolate lovers.
1 18- to 21-ounce package fudge brownie mix
1⁄2 cup chopped peanuts (optional)
1 3-ounce package cream cheese, softened
1 cup creamy peanut butter
2 tablespoons milk
1 egg yolk
1 16-ounce can chocolate frosting
Chopped peanuts (optional)
1 Preheat oven to 350°F. Lightly grease a 13×9×2-inch baking pan; set aside. Prepare brownie mix according to package directions. If desired, stir in the 1⁄2 cup peanuts. Spread batter in prepared pan.
2 In a medium mixing bowl beat cream cheese, 1⁄2 cup of the peanut butter, the milk, and egg yolk with an electric mixer on medium speed until smooth. Spoon mixture into a decorating bag fitted with a small round tip (or spoon it into a resealable plastic bag and snip off one corner of the bag). Pipe mixture over brownie batter in pan. Bake for 30 minutes. Cool in pan on wire rack for 1 hour.
3 In a medium mixing bowl stir together the frosting and the remaining 1⁄2 cup peanut butter. Spread over cooled brownies. If desired, sprinkle with additional peanuts. Cut bars into small squares.
shortcut baklava
prep: 15 min. bake: 25 min. cool: 10 min. oven: 375°F makes: 16 wedges
Purchased piecrust, in place of the traditional phyllo dough, provides the flaky layers in these nut-filled wedge cookies.
1 15-ounce package rolled refrigerated unbaked piecrust (2 crusts)
1 cup finely chopped walnuts
1⁄3 cup sugar
3 tablespoons honey
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1 teaspoon water
Cinnamon-sugar*
1 Preheat oven to 375°F. Let piecrusts stand according to package directions. Unroll; place one crust on an ungreased cookie sheet. For filling, in a bowl stir together walnuts, sugar, 2 tablespoons of the honey, the cinnamon, and lemon juice. Spread over piecrust on cookie sheet, leaving about a 1⁄2-inch border. Top with remaining piecrust. Press edges with the tines of a fork to seal. Prick top of piecrust all over. In a bowl stir together the remaining 1 tablespoon honey and the water; brush over top crust. Sprinkle with cinnamon-sugar.
2 Bake 25 minutes or until golden. Cool on cookie sheet on a wire rack for 10 minutes. Cut into 16 wedges. Cool completely.
*If you don’t have cinnamon-sugar, in a small bowl stir together 2 teaspoons sugar and 1⁄4 teaspoon ground cinnamon.
blonde brownies
prep: 15 min. bake: 25 min. oven: 350°F makes: 16 brownies
Packaged biscuit mix, which supplies the flour, shortening, leavening, and salt for this recipe, is the secret to its quick prep.
2 cup packaged biscuit mix
3⁄4 cup packed brown sugar
1⁄2 cup white baking pieces
1⁄2 cup chopped almonds, toasted (see tip)
1⁄2 cup butter, melted
1 egg, beaten
1 teaspoon vanilla
1 Preheat oven to 350°F. Grease an 8×8×2-inch baking pan; set aside. In a large bowl stir together biscuit mix, brown sugar, white baking pieces, and almonds. Add melted butter, egg, and vanilla. Stir until combined. Spread batter into prepared pan.
2 Bake about 25 minutes or until golden brown around edges and center is almost set. Cool in pan on a wire rack. Cut into bars.
caramel-nut chocolate chip bars
prep: 15 min. bake: 35 min. oven: 350°F makes: 36 bars
Chocolate chip cookie dough provides the base for a luscious topping of caramel, coconut, and honey-roasted nuts.
1 18-ounce package refrigerated chocolate chip cookie dough
2 cups quick-cooking rolled oats
11⁄2 cups chopped honey-roasted peanuts or cashews
1 14-ounce can sweetened condensed milk (11⁄4 cups)
1⁄4 cup caramel ice cream topping
1⁄2 cup flaked coconut
1 Preheat oven to 350°F. Line a 13×9×2-inch baking pan with foil, extending the foil over the edges of pan. Grease foil; set aside. In a large resealable plastic bag combine cookie dough, oats, and 1⁄2 cup of the nuts; seal bag. Using your hands, squeeze and knead dough mixture together in the bag until combined. Remove dough from bag and pat evenly into prepared pan. Bake for 15 minutes.
2 Meanwhile, in a small bowl stir together sweetened condensed milk and ice cream topping. Drizzle mixture over partially baked bars. Sprinkle bars evenly with the remaining 1 cup nuts and the coconut. Bake for 20 to 25 minutes more or until the top is golden. Cool in pan on a wire rack. Use the foil to lift bars from pan. Cut bars into squares.
banana chocolate chip bars
prep: 20 min. bake: 25 min. oven: 350°F makes: 36 bars
Bananas, peanut butter, and chocolate make an outstanding flavor combo. Purchased frosting gives the bars a fabulous finish.
1 18-ounce package refrigerated peanut butter cookie dough
1 cup rolled oats
1⁄2 cup mashed banana
1⁄2 cup miniature semisweet chocolate pieces
1⁄2 cup chopped peanuts
1 16-ounce can chocolate and/or vanilla frosting
1 Preheat oven to 350°F. Lightly grease a 13×9×2-inch baking pan; set aside. In a large resealable plastic bag combine cookie dough, oats, banana, chocolate pieces, and peanuts; seal bag. Using your hands, squeeze and knead dough mixture together in the bag until combined. Remove dough from bag and pat evenly into prepared pan.
2 Bake about 25 minutes or until bars are golden brown. Cool completely in pan on a wire rack. Frost bars with desired frosting or use one-half can chocolate frosting and one-half can of vanilla frosting and swirl frostings together on bars.
quick panforte bars
prep: 15 min. bake: 30 min. oven: 350°F makes: 32 bars
Panforte, a fruitcake-like pastry dense with nuts and candied fruit, becomes an easy bar cookie with the help of ready-made sugar cookie dough.
1 18-ounce package refrigerated sugar cookie dough
1 10- to 12-ounce can unsalted mixed nuts, coarsely chopped
1⁄2 cup butterscotch-flavor pieces or semisweet chocolate pieces
1⁄2 cup mixed dried fruit bits, coarsely chopped dried apricots, or golden raisins (optional)
1⁄2 cup flaked coconut
1 Preheat oven to 350°F. Lightly grease a 9×9×2-inch baking pan; set aside.
2 In a large resealable plastic bag combine cookie dough, nuts, butterscotch pieces, and, if desired, dried fruit; seal bag. Using your hands, squeeze and knead dough mixture together in the bag until combined. Remove dough from bag and pat evenly into the prepared pan. Sprinkle with coconut; lightly press into dough.
3 Bake about 30 minutes or until a wooden toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Cut into bars.
A tasty combo of crunchy nuts, rich butterscotch pieces, and chewy dried fruits tops a sugar cookie crust for flavorful fruitcake-like bars.
mocha-chocolate chip cheesecake bars
prep: 20 min. bake: 20 min. oven: 350°F makes: 36 bars
Two always-popular desserts—chocolate chip cookies and cheesecake—combine with a hint of coffee in these irresistible bar cookies.
1 18-ounce package refrigerated chocolate chip cookie dough
1 8-ounce package cream cheese or reduced-fat cream cheese (Neufchatel), softened
1⁄3 cup sugar
1 egg
1 tablespoon instant coffee crystals
1 teaspoon vanilla
1 teaspoon water
1⁄2 cup miniature semisweet chocolate pieces
1 Preheat oven to 350°F. Crumble the cookie dough into a 13×9×2-inch baking pan. Press evenly over bottom of pan; set aside.
2 In a medium bowl combine the cream cheese, sugar, and egg. Beat by hand until smooth. In a small bowl stir together the coffee crystals, vanilla, and water until crystals are dissolved. Stir coffee mixture into cream cheese mixture. Spread evenly over dough; sprinkle with chocolate pieces.
3 Bake about 20 minutes or until mixture is completely set. Cool in pan on a wire rack. Cut into bars.
cranberry-date bars
prep: 15 min. bake: 25 min. oven: 350°F makes: 20 bars
In India cardamom is known as the grain of paradise. Sample its woodsy, sweet flavor in these moist, fruit-flecked bars.
12⁄3 cups packaged biscuit mix
1⁄4 teaspoon ground cardamom
1⁄2 cup chopped dates
1⁄2 cup dried cranberries
1⁄2 cup chopped pecans
1⁄2 cup butter, softened
3⁄4 cup granulated sugar
1 egg
1 teaspoon vanilla
Powdered sugar
1 Preheat oven to 350°F. Line an 8×8×2-inch square baking pan with foil, extending the foil over the edges of pan. Grease the foil; set aside.
2 In a medium bowl stir together biscuit mix and cardamom. Stir in dates, cranberries, and pecans. Set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in biscuit mix mixture just until combined. Spread dough evenly in the prepared pan.
3 Bake for 25 to 30 minutes or until top is lightly browned and a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack. Use the foil to lift bars from pan. Cut bars into squares. Dust with powdered sugar.
toffee-coffee brownies
prep: 25 min. bake: 35 min. oven: 350°F makes: 20 brownies
If you could bake your favorite coffeehouse beverage in a pan, it might taste like these treats. Take a plateful to work and you’ll become known as the barista of baking!
1 19.8- or 21-ounce package brownie mix
1⁄2 cup toffee pieces
2 to 3 tablespoons instant espresso powder or instant coffee crystals
3⁄4 cup canned vanilla frosting
1 tablespoon Irish cream liqueur or coffee liqueur
1⁄4 cup toffee pieces
1 Preheat oven to 350°F. Line a 9×9×2-inch baking pan with foil, extending the foil over the edges of the pan. Grease foil; set aside. Prepare brownie mix according to package directions. Stir in the 1⁄2 cup toffee pieces and the espresso powder. Spread batter in prepared pan.
2 Bake for 35 minutes. Cool in pan on a wire rack. Use the foil to lift brownies from pan. In a small bowl stir together vanilla frosting and liqueur. Spread frosting mixture over cooled brownies. Sprinkle with the 1⁄4 cup toffee pieces. Cut into squares.
note: Store frosted brownies in a single layer as directed. Refrigerate for up to 3 days. Do not freeze.
five-layer bars
prep: 10 min. bake: 37 min. oven: 350°F makes: 30 bars
With five layers and five ingredients, these bars are as easy to make as they are delicious.
2 13-ounce packages soft coconut macaroon cookies (32 cookies)
3⁄4 cup sweetened condensed milk
3⁄4 cup semisweet chocolate pieces
3⁄4 cup raisins or dried cranberries
1 cup chopped peanuts
1 Preheat oven to 350°F. Arrange cookies in the bottom of a greased 13×9×2-inch baking pan. Press cookies together to form a crust. Bake for 12 minutes. Drizzle crust evenly with condensed milk. Sprinkle with chocolate pieces, raisins, and peanuts. Bake about 25 minutes more or until edges are light brown. Cool in pan on wire rack. Cut into bars.
note: Store bars as directed. Do not freeze.