• 2 1/4 cups (318g) all-purpose flour
• 1/2 tsp salt
• 1 cup unsalted butter, softened about halfway*
• 2/3 cup (140g) granulated sugar
• 2 large egg yolks
• 1 1/2 tsp vanilla extract
• 26 (208g) soft caramels such as Kraft, unwrapped
• 3 1/2 Tbsp heavy cream
• 3/4 cup (128g) milk chocolate chips or chopped chocolate*
• Maldon sea salt flakes or Fleur de Sel, optional

Instructions

1. For the cookies: In a mixing bowl whisk together flour and salt. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter and sugar until well combined.
2.  Mix in egg yolks and vanilla extract then with mixer set on low speed, slowly add in flour mixture and mix just until combined. 
3. Scoop dough out 1 Tbsp at a time (24g) and shape into balls then place on a flat surface and make an indentation in middle of cookies with thumb. 
4. Transfer to plates (leaving a little space between cookies for even chilling. Also don’t just make indentation when cookies are on plates or they’ll likely stick) and chill in refrigerator 45 – 60 minutes. Preheat oven to 350 degrees halfway through chilling cookies.
5. Transfer cookies to a baking sheet lined with a silicone liner or parchment paper, spacing cookies 2-inches apart (keep remaining shaped cookies chilled). Bake in preheated oven 14 – 15 minutes until set. 
6. Remove from oven and immediately use the back of a rounded teaspoon to make a deeper indentation in center (as it likely flattened out a bit while baking). Cool on baking sheet 5 minutes then transfer to a wire rack and cool completely.
7. For the caramel filling: Add caramels and cream to a medium mixing bowl. Heat in microwave on 50% power in 30 second increments, stirring well between intervals, until melted and smooth. 
8. Spoon caramel into center of thumbprints adding just enough to fit without overflowing (about 1 heaping tsp). Rewarm as needed.
9. For the chocolate drizzle: place chocolate chips in a microwave safe bowl and heat in microwave on 50% power in 30 second increments, stirring well between intervals, until melted and smooth. 
10. Pour melted chocolate chocolate into a small resealable bag or piping bag, cut a tiny tip from corner and drizzle over tops of cookies. Sprinkle with sea salt if using. 
11. Allow chocolate to set at room temperature or in refrigerator. Store in a single layer in an airtight container at room temperature.

Source: Cooking Classy

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You can find the sugar cookies at certain Walmart locations for around $3, and thankfully, each package promises 12 extra-large desserts.

They have cereal in them so eating them for breakfast is acceptable….right?

The post Lucky Charms and Pillsbury Teamed Up For One Delicious Cookie! appeared first on All You Can Eat.

The reviews are in from those who have tried it, and, sadly, it sounds like we are indeed missing out. “My favorite McDonald’s pie so far!” wrote one. “Crispy chocolate crust on the outside and yummy Oreo filling on the inside. Make sure to eat it while it’s hot for that extra crunchiness!” wrote another.

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McDonald’s Oreo Cookies & Cream Pie #mcdonalds #oreopie #oreocookiesandcreampie #mcdonaldsmalaysia #yummy #foodstagram #foodtography

A post shared by @ sarangyixing on Nov 19, 2019 at 4:34am PST

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• 1 package ready-to-bake large chocolate chip cookies 16 ounce package
• 1 package miniature marshmallows
• 10 ounces milk chocolate melting wafers or good quality milk chocolate chips
• 1 cup crushed graham crackers

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Line a large baking sheet with aluminum foil or parchment paper.
2. Place cookies 2 inches apart on baking sheet and bake per package directions.
3. Also, while cookies are baking, crush the graham crackers and pour the crushed crackers in a small bowl.
4. When cookies are ready, transfer cookies and tray to a cooling rack.
5. Turn the oven to broil.
6. Place 8-10 mini marshmallows on the top of each cookie and very lightly press down (just so marshmallows will stay put).
7. Place the cookies back in the oven, under broil, just until marshmallows begin to turn golden brown. **Watch closely – marshmallows burn quickly.
8. Remove the cookies from the oven, place the tray with the cookies on a cooling rack and allow them to cool completely.
9. Once cookies have cooled, melt the chocolate (melt in 30 second intervals until smooth and fully melted when stirred.) then dip each cookie halfway into the melted chocolate.
10. Sprinkle crushed graham cracker crumbs over the chocolate.
11. Transfer cookies to a cooling rack until chocolate is set.
12. Enjoy!

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• 2 and 1/4 cups (280g) all-purpose flour (spoon & leveled)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup (1 and 1/2 sticks; 180g) unsalted butter, softened to room temperature
• 3/4 cup (150g) granulated sugar
• 1 large egg, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract
• traditional royal icing or glaze icing
• rainbow sprinkles

Instructions

1. Whisk the flour, cinnamon, baking powder, and salt together in a medium bowl. Set aside.
2. In a large bowl, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
3. Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.
4. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment paper or a lightly floured silicone baking mat (I prefer the nonstick silicone mat) to about 1/4-inch thickness. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
5. Stack the pieces, with parchment paper between the two, onto a baking sheet and refrigerate for at least 1-2 hours and up to 2 days. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.
6. Once chilled, preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and cut into shapes with animal cookie cutters. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd dough piece.
7. Arrange cookies on baking sheets 1-2 inches apart. Bake for 9-10 minutes, until lightly browned around the edges. Rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating. I like to decorate cookies directly on baking sheets so I can stick the entire baking sheet in the refrigerator to help set the icing. So place the cooled cookies back on baking sheets.
8. Decorate with traditional royal icing or this glaze icing.
9. Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.

Source: Sally’s Baking Addiction

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The 26 recalled products include, bars, tubs and “chubs” — the packages shaped like tubes — and include Holiday Chocolate Chip Tree Sprinkle, Ultimate Chocolate Chip Lovers, Pinch of Grinch Cookie Dough and Monster Munch varieties.

“This recall is limited only to ready-to-bake refrigerated products below, with batch codes that begin with 9189 through batch codes that begin with 9295,” Nestlé USA said.

The company adds that the four-digit batch code can be found after the “use or freeze by” date and following the number 5753 on the packaging. A full list of impacted batches can be found here.

Nestlé said it has not received any reports of consumers falling ill or becoming injured.

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