Category Archives: Cookies & Bars

Pumpkin Pie Cookies



Pumpkin Pie Cookies

These cookies are outrageously good!  I took them to bridge today and everyone just loved them and wanted the recipe.

Cookie Base and Topping

  • 1 pouch (1 lb. 1.5 oz.) Betty Crocker sugar cookie mix
  • 1/4 cup cold butter
  • 4 oz. (half of 8-oz. pkg) cold cream cheese

Pumpkin Filling

  • 4 oz. cream cheese, well-softened
  • 2 tablespoons sugar
  • 3 tablespoons canned pumpkin (not pumpkin pie mix)
  • 2 teaspoons flour
  • 1/4 teaspoon pumpkin pie spice

Heat oven to 350 degrees.  Generously spray bottoms and sides of 24 regular-size muffin cups with cooking spray.

Place cookie mix in large bowl.  Cut in butter and 4 oz. cream cheese, using pastry blender or fork, until mixture is crumbly.  (Do not overmix.)  Reserve 1 cup cookie mixture for topping; set aside.  Firmly press 2 tablespoons remaining cookie mixture evenly into bottom of each muffin cup.

In small bowl, add 4 oz. cream cheese and stir until smooth.  Add remaining pumpkin filling ingredients; mix well.  Place 1 rounded teaspoon pumpkin filling in center of each cookie.  Sprinkle each with 2 teaspoons reserved cookie topping.

Bake 18 to 20 minutes or until edges of cookies are golden brown.  Cool completely in pan, about 30 minutes.  Run metal spatula around edge of cookies in muffin tin to loosen.

Makes 24 cookies.

“Live to leave a legacy for God’s glory.”


Cream Cheese Brownies


Cream Cheese Brownies


Cream Cheese Batter:

  • 2 tablespoons butter
  • 1 (3-oz.) pkg. cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1 tablespoon flour
  • 1/2 teaspoon vanilla

Blend butter and cream cheese.  Gradually add sugar, beating well.  Stir in egg, flour, and vanilla.  Set aside.

Chocolate Batter:

  • 4 oz. German sweet chocolate
  • 3 tablespoons butter
  • 2 eggs
  • 3/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup flour
  • 1/2 cup chopped nuts, optional
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

Preheat oven to 350 degrees.  Grease an 8- or 9-inch square pan.  Melt chocolate and butter over very low heat.  Set aside to cool.

Beat eggs until thick and light in color; slowly add sugar, beating well.  Add baking powder, salt and flour.  Stir in melted chocolate mixture, nuts, vanilla, and almond extract.  Spread about half of the chocolate batter in the pan.  Add cheese mixture, spreading evenly.  Top with spoonfuls of chocolate batter. Zigzag with a spatula to marble.

Bake for 35 to 40 minutes.

Yields:  16 squares

“God would not be worthy of our worship if He could be understood by our wisdom.”

Scrumptious Orange Bites



Scrumptious Orange Bites

One bite of these cookies and you will know why they are scrumptious.  My husband loves anything with orange in it.  He loved these!

  • 1 1/3 cups flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 1/2 cups pitted whole dates, chopped
  • 8 tablespoons unsalted butter
  • 1/2 cup packed light brown sugar
  • 1 teaspoon grated orange zest
  • 1/2 cup orange juice
  • 2 large eggs
  • 1 cup butterscotch chips
  • 1 cup pecans, chopped
  • Confectioners’ sugar, opt.

Heat oven to 375 degrees.

Whisk flour, salt and baking soda together in bowl.

Bring dates, butter, brown sugar, orange zest and orange juice to simmer in saucepan and cook until mixture has thickened slightly and measures 2 cups, about 5 minutes.  Transfer mixture to large bowl and let cool to room temperature, about 30 minutes.

Whisk eggs into cooled date mixture, one at a time, until combined.  Fold in flour mixture until just combined, then fold in butterscotch chips and pecans.  Drop generous tablespoon-size portions of dough onto prepared baking sheets, spaced about 2 inches apart.  Bake cookies until edges are set and beginning to brown but centers are still soft and puffy, about 8 to 10 minutes.

Let cookies cool on sheets for 10 minutes, then transfer to wire rack and let cool completely.  Repeat with remaining dough using cooled baking sheet.  Lightly dust cooled cookies with confectioners’ sugar before serving, if desired.

Makes about 4 dozen.

“God speaks through His Word when we take time to listen.”


The “Cookie of All Cookies”!



The “Cookie of All Cookies”!

This is the cookie that won Taste of Home’s National Cookie Contest.  Out of more than 34,000 recipes that were tested, tasted and retested, this was the Grand Prize winner.

I have to say it is the best cookie I have ever eaten!  The mix of chocolate chips, toffee bits and pecans makes it taste like a turtle sundae.

  • 1 cup butter or margarine, softened
  • 1 1/2 cups packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups (9 ounces) semisweet chocolate chips
  • 1 cup English toffee bits
  • 1 cup chopped pecans

In a mixing bowl, cream the butter and brown sugar.  Beat in eggs and vanilla.  Combine flour, baking soda and salt; gradually add to creamed mixture.  Stir in the remaining ingredients. Drop by heaping tablespoonfuls 2 in. apart onto greased baking sheets.  Bake at 375 degrees for 10 – 12 minutes or until lightly browned.  Cool for 5 minutes before removing to wire racks.  Yield:  3 1/2 dozen.

Congratulations to Marcia Severson of Kittson County, Minnesota

“God helps those who depend on Him”

Fruitcake Cookies



Fruitcake Cookies

These cookies are very moist and chewy.

  • 2 (8-oz.) packages yellow candied pineapple, chopped
  • 1 (8-oz.) package red candied cherries, chopped
  • 1 (8-oz.) package green candied cherries, chopped
  • 2 cups golden raisins
  • 4 cups chopped pecans or walnuts
  • 3 1/2 cups all-purpose flour, divided
  • 1/2 cup butter, softened
  • 1 cup firmly packed light brown sugar
  • 4 large eggs, separated
  • 3 tablespoons milk
  • 1 tablespoon baking soda
  • 1/4 cup brandy (I used water)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon nutmeg

Preheat oven to 325 degrees.  Combine first 5 ingredients in a large bowl; add 1 cup flour, and toss gently to coat.

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well after each addition.  Add egg yolks, beating well.

Combine milk and baking soda, stirring until baking soda is dissolved; add to butter mixture.  Add brandy, spices, and remaining 2 1/2 cups flour, beating until blended.

Beat egg whites at medium speed until stiff peaks form; fold into batter.  Fold fruit mixture into batter.

Drop dough by level tablespoonfuls onto lightly greased baking sheets.

Bake at 325 degrees for 12 to 15 minutes or until lightly browned.  Let cool 2 to 3 minutes on baking sheets.  Remove to wire racks to cool.  Store in airtight container.  Makes about 10 dozen.

“Immanuel – God with us!”

Caramel Oatmeal Bars



Caramel Oatmeal Bars

If you want something sweet, chocolaty, and caramely, this is for you.  Yum!!! They are delicious!

  • 64 caramels
  • 1/2 cup plus 2 tablespoons milk
  • 2 cups rolled oats
  • 2 cups all-purpose flour
  • 1 1/2 cups packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups butter, softened
  • 2 cups chocolate chips
  • 1 cup chopped pecans, opt.

Melt caramels in milk; set aside to cool slightly.  Heat oven to 350 degrees.  Mix oats, flour, brown sugar, baking soda, salt and butter together.  Press half of mixture into 9″ x 13″ baking pan.  Bake 10 minutes.  Sprinkle chocolate chips and nuts evenly over baked crust.  Drizzle with caramel mixture; top with remaining crust mixture.  Bake 15 to 20 minutes longer.  Makes 24 bars.

“Faith is seen in our actions.”


Toffee-Chocolate Chip Cookies



Toffee-Chocolate Chip Cookies

These cookies are thin and slightly crispy.  My family loves toffee, so I had to try these.

  • 1 cup packed brown sugar
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1/4 cup honey
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 package (12-oz.) miniature semisweet chocolate chips
  • 1 package (6-oz.) almond brickle chips

Heat oven to 350 degrees.  Cream brown sugar, butter, shortening, honey and egg in large mixing bowl.  Mix in flour, baking soda, baking powder and salt.  Stir in chocolate chips and brickle chips.

Drop dough by rounded tablespoonfuls 2 inches apart unto ungreased cookie sheet.  Bake 10 to 12 minutes or until gold brown,

Makes about 4 dozen cookies.

Giant Toffee-Chocolate Chip Cookies:

Drop dough by level 1/4 cupfuls about 2 inches apart onto ungreased cookie sheet.  Don’t put more than six cookies on the sheet.  Bake 12 to 14 minutes or until edges are golden brown.  (Centers well be soft.)  Cool 3 to 4 minutes; remove from cookie sheet.

“We are shaped and fashioned by what we love most.”