Single Serving Cookie Dough

Single Serving Ready to Eat Cookie Dough Recipe:

1 tbsp Milk

3 tbsp Flour

2 tbsp Sugar (white or brown)

1 1/2 tbsp Butter, splash of vanilla extract

 & as many Chocolate Chips as you want!

Andes Cookies

1 Devil's Food Cake Mix
1/2 cup oil
2 eggs
1 package of Andes Mints

Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes. Don't cook any longer than that. You don't want them to be over done. Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. It will take about 5 minutes, but the mint will melt on the cookie. Take a spoon and spread the mint onto the cookie. You can eat them right away (which tastes a little better) or wait for them to cool.

S'more Cookies

S'mores Cookies
Source: Ice Cream Before Dinner

Ingredients:
11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares

Instructions:
In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.

In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
Add the flour mixture to the butter mixer and combine on low speed.
Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)

Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want.
Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.

Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.

Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.

Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

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Chocolate Gooey Butter Cookies

Servings: 2 dozen cookies
Prep Time: 10 min
Cook Time: 15 min
Difficulty: Easy

Ingredients

1 teaspoon vanilla extract
Confectioner’s sugar, for dusting
1   (18 ounce) box moist chocolate cake mix
1   (8-ounce) brick cream cheese, room temperature
1   egg
1   stick of butter, room temperature

Directions

Preheat oven to 350 degrees F. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner’s sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and gooey. Cool completely and sprinkle with more confectioners’ sugar, if desired.

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Grasshopper Mint Cookies

Cookie bottom:
1 Devil's Food Cake Mix (use any chocolate cake mix)
1/2 cup oil
2 eggs

Mix cake mix, oil and eggs together (do not follow the directions on the box. Follow this recipe). Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes and no longer than that. You don't want them to be overdone. Let cookie completely cool.

Peppermint Frosting:
1/2 cup butter, softened
2 Tablespoons milk
2 cups powdered milk
1 1/2 tsp peppermint extract
Green food coloring (optional-8 drops gave me a good color)

Mix together all ingredients (add more or less powdered sugar until you get the desired thickness). Spread over cookie. (I used my buttercream frosting recipe and halfed it).

Chocolate Topping:
2 1/4 cup semi-sweet chocolate chips (or milk chocolate)
3/4 cup butter

Melt chocolate chips and butter together in microwave at 30-second intervals, then stir and repeat until the chips are fully melted. Add a little to each cookie-I have found that it works best to use the back of a spoon to spread the chocolate around. (this chocolate made a lot. I had a lot left over so maybe half it)

Really yummy and a big hit!
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