Five Amazing, Mouth-Watering Cookie Recipes

Lemon Meltaways

Prep: 35 min
Total: 2 hr 30 min
Servings: 36

Ingredients
Cookies
1 cup butter, softened
2 cups powdered sugar
3 tablespoons finely grated lemon zest
2 cups Gold Medal™ all-purpose flour
Icing
1 cup powdered sugar
1 to 2 tablespoons lemon juice

Steps
1. Heat oven to 400°F.
2. In large bowl, beat softened butter, 1/2 cup of the powdered sugar and the lemon zest with electric mixer on medium speed until fluffy. Stir in flour until soft dough forms. Shape dough into 36 (1 1/4-inch) balls. Place 1 1/2 inches apart on ungreased cookie sheets; flatten each ball to 1 1/2-inch circle (cookie does not spread).
3. Bake 6 to 8 minutes or until edges are set but not brown. Cool 2 minutes on cookie sheet; remove from cookie sheet to cooling rack. In small bowl, place 1 1/2 cups powdered sugar. Roll each warm cookie in powdered sugar, and place on cooling rack. Cool completely, about 30 minutes. Roll cookies again in powdered sugar to coat.
4. In small bowl, beat 1 cup powdered sugar and 1 tablespoon of the lemon juice with spoon until smooth. If too stiff to drizzle, add additional lemon juice, 1 teaspoon at a time. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; pipe over tops of cookies. Let stand about 1 hour or until icing is set. Store covered in airtight container.

Expert Tips

Use cookie scoop to make portioning cookie dough even faster and more consistent.
1 medium lemon yields about 3 tablespoons juice and 2 to 3 teaspoons grated lemon zest.

Chocolate-Peanut Butter Pinwheels

Prep: 40 min
Total: 4 hr 45 min
Servings: 96

Ingredients
Chocolate Dough
1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/3 cup unsweetened baking cocoa
1/2 cup butter, softened
2 tablespoons water
1 egg
Peanut Butter Dough
1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter, softened
1/3 cup creamy peanut butter
1 egg

Steps
1. In large bowl, mix Chocolate Dough ingredients with spoon until soft dough forms. In another large bowl, mix Peanut Butter Dough ingredients with spoon until soft dough forms. Divide each dough in half; set aside.
2. Place one half of the chocolate dough between 2 (17×12-inch) sheets of waxed paper or cooking parchment paper; roll out to 12×7-inch rectangle. Repeat with one half of the peanut butter dough; remove top sheet of waxed paper from both doughs. Invert peanut butter dough onto chocolate dough. Replace waxed paper on dough, and gently roll out to 14×8-inch rectangle. Remove top sheet; trim edges. Starting with long side, roll up dough using bottom sheet of waxed paper to help roll up dough. Wrap dough log tightly with waxed paper; twist ends to enclose. Repeat with remaining cookie doughs. Refrigerate 2 hours 30 minutes or until very firm.
3. Heat oven to 375°F. Unwrap 1 of the dough logs; cut into 1/4-inch slices. Place 2 inches apart on ungreased cookie sheets. Repeat with remaining dough log.
4. Bake 7 to 9 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.
Expert Tips

Short on time? Bake 1 chilled cookie dough log, and save the other for another day. Cookie dough can be covered and refrigerated up to 48 hours before baking. If it’s too firm, let stand at room temperature 15 minutes.
Each time you slice a cookie, roll the dough a quarter turn to prevent flattening on one side.
Put a different spin on these cookies by reversing the chocolate and peanut butter dough layers.

Chocolate-Stuffed Snickerdoodles

Prep: 25 min
Total: 1 hr 20 min
Servings: 20

Ingredients

1/3 cup sugar
1 1/2 teaspoons ground cinnamon
1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
2 tablespoons Gold Medal™ all-purpose flour
1/2 cup butter, softened
1 egg
20 Hershey’s™ milk chocolate nuggets, unwrapped

Steps
1. Heat oven to 375°F. In small bowl, mix sugar and cinnamon. Remove 2 tablespoons of mixture to second small bowl; reserve.
2. In large bowl, stir cookie mix, flour, softened butter and egg with spoon until soft dough forms. Shape dough into 20 (1 1/2-inch) balls. Flatten each ball to 2 1/2-inch circle. Press 1 chocolate into center of each cookie, making sure to form dough around chocolate to enclose; reshape into balls. Roll in remaining sugar-cinnamon mixture. Place 2 inches apart on ungreased large cookie sheets. Discard sugar-cinnamon mixture after rolling balls.
3. Bake 8 to 10 minutes or until edges are set and light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Sprinkle reserved 2 tablespoons sugar-cinnamon mixture on tops of warm cookies. Cool completely, about 30 minutes. Store covered in airtight container.

Expert Tips

Get your kids involved in making these cookies by letting them unwrap the chocolates. Just make sure the chocolates don’t disappear!

Peanut Butter Cup-Stuffed Brownie Cookies

Prep: 20 min
Total: 1 hr 20 min
Servings: 24

Ingredients

1 box (22.25 oz) Betty Crocker™ Supreme original brownie mix
1/2 cup butter, melted
1 egg
24 Reese’s® Peanut Butter Cups® miniatures, unwrapped
3/4 cup M&M’s™ peanut butter chocolate candies

Steps
1. Heat oven to 350°F. In large bowl, mix brownie mix, chocolate syrup pouch (from brownie mix box), melted butter and egg until well blended.
2. Shape dough into 24 (1 1/2-inch) balls. For each cookie, flatten ball into palm of hand to about 2-inch circle. Press 1 Peanut Butter Cup®, bottom side down, into center. Wrap edges of dough around it to completely enclose; reshape into ball. Place 2 inches apart on large ungreased cookie sheets. Press M&M’s™ candies on tops of cookies.
3. Bake 11 to 13 minutes or until edges are set. Cool 10 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes. Store covered in airtight container.
Expert Tips

To ensure success in this recipe, use miniature size Peanut Butter Cups® rather than minis.

Double Chocolate Pudding Cookies