Sweet and crunchy, these chocolate chip cookies have everything you want in a cookie. Using Andes creme de menthe chips and ...

These cookies feature a combination of dark chocolate chips and crushed peppermint candy. The dark chocolate provides a rich, slightly bitter flavor that balances out the sweetness of the peppermint.

10. Broil, 1 baking sheet at a time, on middle rack of oven until marshmallows are golden brown and melted, 1 to 2 minutes. (Keep an eye on them because they will toast very quickly.) ...

Use a 1½-ounce cookie scoop to portion dough into 12 equal mounds (about 3 tablespoons). Roll dough into balls using lightly greased hands (dough may be sticky); divide evenly between baking ...

Preheat oven to 350 degrees. Add the butter, sugar and brown sugar to the bowl of a stand mixer. Mix on low until combined and then beat on medium speed for about 1 minute.

Preheat oven to 350 degrees. Mix chilled butter, granulated and brown sugar with vanilla until well blended and fluffy. Add one egg at a time until well incorporated.

Add the dry cake mix, butter, egg, extracts, and cream cheese to a mixing bowl. Beat with a mixer until a soft dough forms. Stir in the cookie chunks, peppermint crunch pieces and chocolate chips ...

Fold in ¾ cup chocolate chips. 6. Use a cookie scoop to grab about 2 tablespoonful of dough, then roll dough balls and place on cookie sheet, leaving at least 2 inches apart from one another.

The rich, chocolatey recipe starts with Subway’s Double Chocolate Cookie dough, loaded with chocolate and white chips, then swirled with peppermint extract and topped with red and white candy cane ...

Peanut Butter Blossoms. As the story goes, a woman by the name of Mrs. Freda F. Smith from Ohio developed the original recipe for these for The Grand National Pillsbury Bake-Off competition in 1957.

Preparation. For the base dough: 1. Preheat oven to 350 F. 2. Beat butter, brown sugar and granulated sugar together in a medium bowl until light and fluffy, 2 to 3 minutes.