Cookie Time

Cookie Time. 4 homemade dessert recipes for amazing and delicious cookies. Including  “I Love You” Cookies, Peach Filled Thumbprint Cookies, Peanut Butter Filled Cookies and Chocolate Dipped Oatmeal Cookies.


I Love You Cookies
  • 2 cups unsalted butter softened
  • 2 cups Sugar
  • 2 Eggs
  • 2 tbsp. Vanilla
  • 4 tsp. Baking Powder
  • 6 cups Flour
  • 1 1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon light corn syrup
  • 2 to 2.5 Tablespoons room temperature water
  • pinch salt
  • 2 drops pink food coloring gel
  • 2 drops black food coloring. equal parts of red blue, and green food coloring to make black.
  • 2 dozen thin pretzels
Items needed:
  • Heart shaped cookie cutter
  • Small pipping kit or 3 small squeeze bottles
  1. Add butter and sugar to your mixer. Cream the butter and sugar until it is completely mixed. Do not over-mix.
  2. Add vanilla and eggs and mix until completely incorporated.
  3. Add Baking Powder and mix.
  4. Mix in the flour two cups at a time.
  5. Do not chill the dough, the cookies will bake better if the dough is at room temperature.
  6. Roll a handful of the dough out on a prepared surface until it's about 3/8" thick and cut out shapes with a cookie cutter.
  7. Bake at 350 degrees for 6-8 minutes depending on the size of the cookie. Do not over-bake.
  1. Whisk the confectioners' sugar, vanilla, corn syrup, and 2 tablespoons of water in a medium bowl. It should be quite thick. If it is much too thick, add 1/2 Tablespoon more water. If it is much too thin, add 2 more Tablespoons of confectioners' sugar. If you drizzle a little of the icing with the whisk, the ribbon of icing will hold for a few seconds before melting back into the icing. That is when you know it's the right consistency and is ready to use.
  2. Divide the mixture into 3 different bowl . To one of the bowls add the pink food coloring. With a smaller bowl add 1/8 of the mixer with black food coloring.
  3. Frost 1/2 of each cookie with the white frosting and 1/2 of the cookies with the pink frosting. Spread with a knife until VERY smooth saving part of the frosting for piping.
  4. Using a piping kit or small tipped squeeze bottle, piping around the edge of the cookies with the white frosting.

  5. Place a thin pretzel across the bottom of the cookie. Securing underneath with dabs of frosting. Pipe 8 lines across the top of the pretzel in sections of 2 lines.
  6. Pipe the mouth with part of the white frosting.
  7. Pipe the eyes with part of the black frosting.



Peanut Butter Filled Cookies
  • 1/2 cup unsalted butter softened
  • 1 cup creamy peanut butter
  • 1 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 cup butterscotch chips
  • 1/4 cup creamy peanut butter
  1. In a large bowl using a hand-held mixer, cream the butter, peanut butter, and brown sugar together on high speed until lightened and fluffy. Beat in the egg and vanilla until combined.
  2. Add the flour, baking soda, and salt, and continue to beat on low until mixture forms a dough. Cool dough in refrigerator for about 2 to 4 hours until firm.
  3. Preheat oven to 350F degrees and line a baking sheet with parchment paper.
  4. Place granulated sugar in a small bowl. Use your hands to scoop out about 2 Tablespoons of dough, flatten. Mix the butterscotch chips with the peanut butter. Wrap the dough around the mixture, Then roll into a ball, making sure that the dough is fully sealed around the mixture.
  5. Place on the prepared baking sheet, and flatten cookie slightly. Roll in sugar. Repeat with the remaining peanut butter mixture and dough.
  6. Bake cookies for 9-10 minutes, or until cookies look puffed and edges are set. Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.


Peach Filled Thumbprint Cookies
  • 1 cup butter room temperature
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 cups + 2 tablespoons all-purpose flour
  • 1/2 cup peach jam
  • 1 1/4 cup pecans very finely chopped
  1. In a large bowl fit with a mixer, beat butter on high speed until light and fluffy, about a minute or two.
  2. Add sugar, and vanilla and almond extract and beat on medium speed.
  3. Slowly, add flour 1/2 cup at a time and continue to beat on low until Soft dough forms. Compact dough and cover it with plastic wrap for at least 2-4 hours; dough should be firm when working with.

  4. Preheat oven to 350 degrees Line a cookie sheet with parchment paper.
  5. Scoop 1 inch balls of dough and roll them until they are smooth. Place on cookie sheet and press thumb into dough on each ball. Dough may crack, simply smooth over with finger.
  6. Fill each thumbprint center with jam and bake for 13-14 minutes. Do not over bake, cookies will harden but will be soft.
  7. Allow cookies to slightly cool then roll in very finely chopped pecans.


Chocolate Dipped Oatmeal Cookies
  • 1/2 cup butter room temperature
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 3/4 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups rolled oats
  • 2/3 cup raisins
Chocolate Dipping Sauce:
  • 3/4 cup semisweet chocolate chips
  • 1/4 cup unsalted butter
  • 1/2 teaspoon ground cinnamon
  • 2/3 cup granulated sugar
  • 2/3 cup evaporated milk
  1. Pre-heat your oven to 375 degrees Then line to large cookie sheets with parchment paper and set aside.
  2. In a medium bowl combine the dry ingredients, apart from the sugars. Set aside.
  3. In a large bowl cream together the butter, white and brown sugar. Once light and fluffy add the egg and the vanilla and whip until combined.
  4. Add the dry ingredients into the wet and mix with a spatula until the flour has just absorbed, do not over mix.
  5. Fold in the oats and the raisins.
  6. Using a tablespoon measure scoop heaped tablespoons of the cookie dough onto your lined cookie sheet, leaving about 1 1/2 to 2 inches between the cookies.
  7. Bake for about 9-10 minutes or until the cookies are golden brown and slightly risen. Don't be tempted to bake for longer or you will loose the gooey center.
  8. Allow the cookies to cool slightly before transferring on to a wire rack to cool fully. Dip one end of the cookies in the chocolate sauce.
Chocolate Dipping Sauce:
  1. In a medium saucepan combine the chocolate, butter, and cinnamon.
  2. Set over medium heat and cook, stirring often, until melted through.
  3. Stir in the sugar, and gradually stir in the evaporated milk.
  4. Bring to a boil, reduce heat, and simmer over low heat for 8 minutes, stirring constantly. Remove from heat, let cool slightly before dipping the cookies.


See more of our Cookie Recipes

Strawberry Delight Recipe
Super Delicious Coconut Cookies
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