Fill your cookie jar with a healthier twist on chocolate chip cookies. This one's made with two whole-grain cereals and whole wheat flour.
- 2
- cups packed brown sugar
- 1/2
- cup butter or margarine, softened
- 1/2
- cup canola or vegetable oil
- 1
- teaspoon vanilla
- 1/2
- cup fat-free egg product or 2 eggs
- 2
- cups whole wheat flour
- 1 1/2
- cups quick-cooking or old-fashioned oats
- 1
- teaspoon baking powder
- 1
- teaspoon baking soda
- 2
- cups Honey cereal
- 1/4
- cup miniature semisweet chocolate chips
- 1 Heat oven to 350°F. In large bowl, beat brown sugar, butter, oil, vanilla and egg product with electric mixer on low speed until blended. With spoon, stir in flour, oats, baking powder and baking soda until well mixed. Stir in cereal and chocolate chips.
- 2 On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
- 3 Bake 13 to 15 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack.
These no-bake cookies combine Nature Valley™ honey oat clusters cereal with dried blueberries and almonds for an easy and delicious snack.
- 1/4
- cup butter
- 1/4
- cup packed brown sugar
- 1/4
- cup honey
- 1/4
- teaspoon salt
- 2
- cups honey oat clusters cereal
- 1/2
- cup slivered almonds
- 1/2
- cup dried blueberries
- 1 Spray 12 regular-size muffin cups lightly with cooking spray.
- 2 In 2-quart saucepan, melt butter over medium heat. Add brown sugar, honey and salt; stir until well combined. Cook over medium heat, stirring constantly, until just boiling. Remove from heat.
- 3 Add cereal and almonds; stir well to coat evenly. Stir in blueberries until just combined. Using a 1/4-cup measuring cup, scoop mixture into each muffin cup; press firmly with bottom of measuring cup. Refrigerate about 30 minutes or until set.
This easy peanut butter cookie will triple your pleasure with peanuts, peanut butter chips and peanut butter cups all together in one cookie cup. Perfect for your holiday cookie exchange.
- 1
- pouch (1 lb 1.5 oz) peanut butter cookie mix
- Water, vegetable oil and egg called for on cookie mix package
- 1/4
- cup chopped cocktail peanuts
- 1/4
- cup peanut butter chips
- 1 1/2
- tablespoons coarse sparkling sugar
- 36
- miniatures peanut butter cups, unwrapped
- 1 Heat oven to 375°F. Place mini paper baking cup in each of 36 mini muffin cups.
- 2 In large bowl, stir cookie mix, water, oil and egg until soft dough forms. Stir in peanuts and peanut butter chips.
- 3 Shape dough into 1-inch balls. Dip top half of each ball into sugar. Place one ball, sugar side up, into each muffin cup.
- 4 Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 peanut butter cup into center of each cookie. Cool in pan 5 minutes. Remove to cooling rack to cool completely.
This adorable cookie pie is loaded with chocolate and peanut butter candy and is sure to win over your Valentine!
- 1
- pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
- 1/2
- cup butter, softened
- 1
- egg
- 1
- cup chocolate candies red, white and pink
- 1/2
- cup chocolate candies peanut butter red, white and pink
- 8
- Reese's peanut butter filled hearts milk chocolate candies, unwrapped
- Directions
- 1 Heat oven to 350°F. Spray bottom of 9-inch pie plate with cooking spray.
- 2 In large bowl, mix cookie mix, softened butter and egg with spoon until soft dough forms. Stir in 3/4 cup of the chocolate candies and the 1/2 cup peanut butter chocolate candies. Press dough in bottom of pie plate. Sprinkle remaining 1/4 cup chocolate candies over top; lightly press into dough. Press heart-shaped candies lightly into dough.
- 3 Bake 28 to 30 minutes or until center is set and edges are golden brown. Cool completely on cooling rack, at least 2 hours, before cutting. Store tightly covered.
These cookie cups made with Betty Crocker chocolate chip cookie mix, filled with creamy ganache and topped with raspberries are the perfect mini indulgence!
- 1
- pouch (17.5 oz) Betty Crocker cookie mix chocolate chip
- Butter and egg called for on cookie mix pouch
- 1
- cup dark chocolate chips
- 3/4
- cup heavy whipping cream
- 32
- fresh raspberries
- 1 Heat oven to 350°F. Spray 32 mini muffin cups with cooking spray.
- 2 Make cookie dough as directed on pouch. Scoop heaping tablespoonfuls of dough into muffin cups.
- 3 Bake 8 minutes. Immediately press dough in each using back of spoon to form cup. Bake 3 minutes. Using spoon, press dough into cups again; cups will hold shape after second pressing. Bake 5 minutes. Cool completely on cooling rack.
- 4 To make ganache, in large microwavable measuring cup, mix chocolate and cream. Microwave uncovered on High in 30-second intervals, stirring between each, until stirred smooth. Spoon into cookie cups; top each with a raspberry. Refrigerate about 30 minutes to set. Store covered in
Just like the name says, this is the chocolate chip cookie extraordinaire! Definitely one of Betty's favorites!
- 3/4
- cup granulated sugar
- 3/4
- cup packed brown sugar
- 1
- cup butter or margarine, softened
- 1
- teaspoon vanilla
- 1
- egg
- 2 1/4
- cups Gold Medal all-purpose flour
- 1
- teaspoon baking soda
- 1/2
- teaspoon salt
- 1
- cup coarsely chopped nuts
- 1
- package (12 ounces) semisweet chocolate chips (2 cups)
- 1 Heat oven to 375ºF.
- 2 Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
- 3 Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- 4 Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.
These light, lemony cheesecake bites with a simple sugar cookie crust come together in a flash.
- 1
- pouch (21 oz) Betty Crocker sugar cookie mix
- 1/2
- cup butter, softened
- 1
- egg
- 1
- tablespoon fresh lemon juice
- 1
- package (8 oz) cream cheese, softened
- 3/4
- cup powdered sugar
- 3/4
- cup lemon curd
- 1 Heat oven to 350° F. Spray 48 mini muffin cups with cooking spray.
- 2 In medium bowl, mix cookie mix, softened butter, egg and lemon juice until soft dough forms. For each cookie bite, shape 2 teaspoons dough into ball, and place in mini muffin cup. Push down centers of balls to form little cups.
- 3 In medium bowl, beat cream cheese, powdered sugar and 1/2 cup of the lemon curd with electric mixer on medium speed until well blended. Spoon mixture into decorating bag fitted with tip. Fill each cup with a teaspoon of mixture.
- 4 Bake 9 to 10 minutes or until cookie edges are turning golden. Cool completely before removing from pan. When cool, top each with 1/4 teaspoon lemon curd.
