Daily Recipes

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup butter, barely melted but not too hot (see photo above)
• ¾ cup light brown sugar, packed
• ⅔ cup granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon apple cider vinegar
• 1 large egg
• 2 cups semisweet chocolate chips (I used half chips and half chunks, but either is fine)
• Coarse sea salt

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• In a medium bowl mix together the flour, baking soda and the salt: Set aside.
• In a large bowl beat together the butter, sugars, vanilla extract and the vinegar until smooth. Beat in the egg just until combined.
• Mix the flour mixture into the wet mixture just until combined. Stir in the chips.
• Using a large cookie scoop (about 2 rounded tablespoons) drop about 3 inches apart onto cookie sheet.
• Bake for 8 to 10 minutes, they will look light brown around the edges and will look underdone in the center. Remove from the oven and immediately sprinkle each cookie with a little sea salt. Allow to sit on the sheet for 10 minutes before moving to a rack to cool.

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this image copyright by chocolatewithgrace.com

this image copyright by chocolatewithgrace.com

• ½ cup butter, softened
• ½ cup white sugar
• ½ cup brown sugar
• ½ teaspoon vanilla extract
• ¼ teaspoon mint extract
• 1 egg
• 1 cup flour
• ½ cup cocoa
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup Andes mint baking pieces
• 24 Andes mints

this image copyright by chocolatewithgrace.com

• 1/2 cup unsalted butter, melted
• 1/3 cup pumpkin puree
• 3/4 cup dark brown sugar
• 1/4 cup granulated sugar
• 1 egg yolk
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 3/4 cups all purpose flour
• 3/4 cup Nutella (or other chocolate spread)

• 2 cups butter, softened
• 2 cups granulated sugar
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 2 eggs
• 2 teaspoons vanilla
• 1 15-ounce can pumpkin
• 4 cups all-purpose flour

• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1/4 cup milk
• 1 teaspoon vanilla
• 3 to 4 cups powdered sugar (add until desired consistency/firmness)
• ground cinnamon sprinkled on top (optional)

• 1 pound unsalted butter
• 1 3/4 cups granulated sugar
• 2 1/4 cups packed light-brown sugar 
• 4 large eggs
• 3 cups plus 2 tablespoons pastry flour
• 3 cups bread flour
• 1 tablespoon salt
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 tablespoon pure vanilla extract
• 2 pounds Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped

• 1 cup (2 sticks/16 TB) salted butter, softened (soft enough that it will give when you lightly press it, but not melted.)
• ½ cup confectioners' (powdered) sugar, plus ¼ cup more for dusting
• 2 teaspoons pure vanilla extract
• ⅛ tsp table salt
• 2 cups all purpose flour
• ½ cup thick fruit preserves (i.e., raspberry, blackberry, peach)

• 2 cups butter, softened
• 2 cups granulated sugar
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 2 eggs
• 2 teaspoons vanilla
• 1 15-ounce can pumpkin
• 4 cups all-purpose flour

• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1/4 cup milk
• 1 teaspoon vanilla
• 3 to 4 cups powdered sugar (add until desired consistency / firmness)
• extra ground cinnamon sprinkled on top (optional)

• 1/2 cup butter softened
• 1 cup granulated sugar
• 1 banana smashed
• 3.4 oz package banana cream instant pudding mix
• 2 large eggs
• 2 1/2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups white chocolate chips

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 1/2 teaspoons vanilla extract
• 1/2 cup sugar for rolling cookies

• Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
• In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
• Using a mixer, beat together the butter and sugar until smooth and very fluffy. Beat in egg and vanilla extract. Gradually blend in the dry ingredients.
• Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart.
• Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Let stand on cookie sheet two minutes before removing to cool on wire racks.

• Add thê buttêr, sugar, milk, and cocoa powdêr in a saucêpan.
• Bring to a rolling boil, and boil for 1 minutê.
• .................
• .................

• 1 Box Strawberry Cake Mix
• 1/2 cùp Vegetable Oil
• 2 Eggs
• 2 cùps White Chocolate Chips

• Preheat oven to 350 degrees.
• Mix together cake mix, vegetable oil, and eggs in a large bowl ùntil combined. 
• Mix in white chocolate chips and stir ùntil evenly distribùted.
• .......
• .......
• .......
• .......

This Peanut Butter Kiss Cookies recipe is a must have at any holiday gathering.

Peanut butter and chocolate…. what more could you ask for?

Basically this is a delicious and creamy peanut butter cookie recipe with a yummy kiss pressed into the middle. It is oh so good!

You probably already have the ingredients in your pantry. The only thing you might need to buy are the Hershey Kisses, but let’s face it – you were probably going to buy some anyway.

Ingredients:

• Peanut Butter
• Butter
• Sugar
• Brown Sugar
• Vanilla
• 1 Egg
• Flour
• Baking Soda
• Salt
• 24 Hershey Kisses (unwrapped)

How to make Peanut Butter Kiss Cookies Recipe:

1. Preheat oven to 350.
2. Cream together peanut butter, butter, sugar and brown sugar until smooth.
3. Add egg and vanilla and beat together.
4. Whisk together flour, baking soda and salt in a separate bowl.
5. Slowly add dry ingredients to the creamed mixture, beating until incorporated.
6. Roll into 24 1″ balls and place on cookie sheet several inches apart.
7. Gently make an indentation in the center of each cookie.
8. Bake 12-14 minutes.
9. Place a Hershey Kiss in the center of each cookie

This Creamy Peanut butter Cookie recipe is easy to make.

The trick is to roll your cookies and press down the center making room for the kiss. Then you cook the cookies BEFORE you add the Hershey kiss. Once they are completely cooled, you will have a delicious cookie for any party or cookie exchange.

Source : https://www.eatingonadime.com/peanut-butter-kiss-cookies-recipe/