If you love red velvet, cream cheese frosting, and eating 2 cookies at once - then these red velvet sandwich cookies are for you. Made from scratch, and perfect for Valentine's Day.

Author: Fiona Dowling | justsotasty.com.

Ingredients
Red Velvet Cookies
1 2/3 cups all-purpose flour
1 1/2 tbsp cocoa powder
2 tsp cornstarch
3/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter , soft
1/2 cup white sugar
1/3 cup brown sugar , packed
1 large egg
1 tsp vanilla extract
1 tsp vinegar
2 tsp red food coloring , liquid or gel
Cream Cheese Frosting
1/4 cup unsalted butter , softened
2 tbsp vegetable shortening
3 oz cream cheese , softened
1 1/2 - 2 cups powdered sugar
1/4 tsp salt
1 tbsp heavy cream , if needed.

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Funfetti Cake Batter Cookie Bars are so easy to make, loaded with colorful sprinkles, and tastes exactly like cake batter. These will be a hit with everyone.

Author: Togetherasfamily.

Ingredients
cake batter cookie bars

• 1 pouch (1 lb 1.5 oz) sugar cookie mix
• 1 box (15.75 oz) white cake mix
• 3 large eggs
• 1 cup (2 sticks) melted butter
• 1 teaspoon vanilla extract
• 3 tablespoons rainbow sprinkles

frosting

• 1/2 cup butter, softened
• 1 1/2 cups powdered sugar
• 2-4 tablespoons milk (I use 4 tablespoons heavy cream)
• 1/4 teaspoon almond extract
• additional sprinkles for garnish

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Glazed pumpkin sugar cookies are the best way to enjoy pumpkin spice and Fall flavors! Soft-baked & thick pumpkin sugar cookies are topped with an easy pumpkin spice glaze.

Keyword: cookies, pumpkin, pumpkin dessert
Servings: 4 dozen
Author: Jessica - Together as Family

Ingredients

• Pumpkin Sugar Cookies
• 1/2 cup (1 stick) butter, softened
• 1/2 cup canola or vegetable oil
• 1/2 cup pure pumpkin
• 1 cup granulated sugar
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 4 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
• Pumpkin Spice Glaze
• 2 cups powdered sugar
• 3-4 tablespoons heavy cream
• 1/4 teaspoon pumpkin pie spice

Instructions

1. Heat oven to 350 degrees. Line cookie sheets with parchment paper, baking mats, or spray with cooking spray.
2. In a large mixing bowl, add softened butter, oil, pumpkin, sugars, vanilla and eggs. Use a hand held blender (or in the bowl of a stand mixer) and blend together until smooth and combined.
3. Add the flour, baking soda, cream of tartar, salt, and pumpkin pie spice. Blend together on low speed just until combined and no flour streaks remain.
4. Take about 2 tablespoons of dough and roll into a ball (about the size of a golf ball) place 12 dough balls per cookie sheet.
5. Dip the bottom of a glass cup into granulated sugar and press down on each dough ball to flatten.
6. Bake for 8-9 minutes. Let cool on cookie sheet for 5 minutes and then remove to cooling rack to cook completely.
7. To make glaze combine all ingredients in a bowl and whisk together. Use more or less milk depending on how thick you want the frosting. Spread onto each cookie and let sit for several minutes to harden.

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Recipe from: 99 easyrecipes.

INGREDIENTS

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1 1/2 cups (3 sticks) butter, room temperature
• 1 1/2 cups granulated sugar
• 1 1/2 cups light-brown sugar, packed
• 3 eggs
• 1 tablespoon vanilla extract
• 3 cups semisweet chocolate chips
• 3 cups old-fashioned rolled oats
• 2 cups sweetened flake coconut
• 2 cups chopped pecans

PREPARATION

1. Preheat oven to 350�F.
2. In a medium bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt.
3. In a separate very large bowl, beat the butter with an electric mixer until creamy. Gradually beat in sugars and mix until thoroughly combined. Add in eggs one at a time, beating after each addition. Mix in vanilla.
4. Add flour mixture and beat on low until just combined. Stir in chocolate chips, oats, coconut, and pecans.
5. Drop dough in 1/4 cup portions 3 inches apart onto an ungreased baking sheet.
6. Bake 15-17 minutes, rotating sheets halfway through. Cookie edges will be lightly browned. Remove to a wire rack to cool. Enjoy!

If you are a fan of peanut butter and chocolate you�ve gotta try this recipe for Buckeye Brownie Cookies. It fuses buckeyes (peanut butter and chocolate) with brownies and cookies for a decadent, melt-in-your-mouth experience.

Author: .free bief in dingmom.

INGREDIENTS

• One fudge brownie mix
• 1/4 cup melted butter
• 4 oz. cream cheese
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup powdered sugar
• 1 cup creamy peanut butter
• 4 oz. Chocolate Candiquik or your favorite chocolate

DIRECTIONS

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine brownie mix, egg, melted butter, and cream cheese.
3. Using a 1 tablespoon cookie dough scooper, scoop out dough and place on baking sheet.
4. Note: Your buckeye brownie cookie dough should be sticky.
5. Bake for 12 minutes.
6. While cookies are baking, mix together peanut butter, powdered sugar, and vanilla extract.
7. Using your hands, roll peanut butter mixture into small balls and set aside on a piece of parchment paper.
8. Remove cookies from the oven, and immediately press a peanut butter ball into the center of each cookie.
9. Let the cookies set for about 10 minutes.
10. Add chocolate to a small microwave-safe bowl and microwave on 50% heat for 90 seconds.
11. Stir chocolate and continue heating until chocolate has completely melted, stirring every 15 seconds.
12. Use a teaspoon to scoop melted chocolate onto each cookie (overtop of the peanut butter ball) and let harden for about 30 minutes.
13. Enjoy your buckeye brownie cookies!

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Author: a family feast.
INGREDIENTS

Crust

• 3/4 cup graham cracker crumbs
• 1/4 cup granulated sugar
• 2 tablespoons brown sugar
• 4 tablespoons melted butter

Filling

• 1 1/2 cups heavy cream
• 8 ounces cream cheese softened
• 3/4 cup granulated sugar
• 1 cup creamy peanut butter
• 1 tablespoon vanilla
• 1 cup mini chocolate chips

INSTRUCTIONS

1. To prepare the crust, blend graham cracker crumbs, granulated sugar, brown sugar and melted butter in a bowl until fully combined. Press mixture into a 9? pie plate, covering bottom completely and pushing the crumbs about 1-2 inches up the side of the pie plate. Place the pie crust into the freezer while preparing the filling.
2. Whip the 1 1/2 cups heavy cream until it holds peaks. Set aside in the refrigerator while preparing the rest of the filling.
3. In a large bowl, beat cream cheese until smooth. Add sugar and mix until blended. Add peanut butter and vanilla, mixing well. (Scrape the sides of the bowl as needed to ensure that the ingredients are fully blended.)
4. Fold whipped cream into the peanut butter mixture, blending well.
5. Fold in mini chocolate chips, blending until mini chocolate chips are evenly disbursed throughout the filling.
6. Pour chocolate chip peanut butter filling into the prepared pie crust. Place filled pie into the freezer until firm.
7. If serving pie more than 1/2 an hour after final preparation, store in the freezer. Thaw for 20 minutes before serving for a frozen, ice cream-like consistency. (If you are having difficulty cleanly removing the pie crust from your pie plate, submerge the very bottom of the dish in some hot tap water � about 1/2 inch water in your kitchen sink � to loosen the crust being careful not to get water in the pie itself.) Or thaw for longer in the refrigerator for a gooey, soft pie.

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