Moonlight Madness Cookies Recipes

MOONLIGHT MADNESS COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, stir cookie mix, flour, butter and egg until soft dough forms.
• On floured surface, roll dough to 1/4-inch thickness. Cut with 3- to 3 1/2-inch round cookie cutter; combine scraps and reroll dough once. On ungreased cookie sheet, place cutouts 1 inch apart. Refrigerate 10 minutes.
• Bake 7 to 9 minutes or until lightly browned. Cool 1 minute. Remove from cookie sheet to cooling rack. Cool completely.
• Frost cookies with white icing and small amount of black icing to form gray, swirling to blend. Press 2 candies into each cookie for eyes. Let stand until set. With black icing, pipe eyebrows, nose and mouth onto each cookie.

MALTED MADNESS COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside.
• In large bowl, beat brown sugar, butter and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, 1/2 cup malted milk powder, the baking powder, baking soda and salt.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto lined cookie sheet.
• Bake 12 to 15 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
• Meanwhile, in medium bowl, stir all Malt Glaze ingredients until smooth and spreadable. Spread Malt Glaze over cooled cookies. Sprinkle with crushed malted milk balls.

THE BEST M&M COOKIES

Steps:

• Sift the flour, baking powder, baking soda and salt into a large bowl.
• Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in the eggs one at a time until smooth, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Reserve 1/4 cup of the chocolates, then stir in the remaining 1 3/4 cups of chocolates by hand. Press plastic wrap directly onto the surface of the dough and refrigerate until chilled through, about 1 hour.
• Arrange the racks in the upper and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Roll the dough into 24 balls, each about 3 tablespoons (alternatively, use a #20 large cookie scoop). Place 6 dough balls on each of the prepared baking sheets; stud the top of each dough ball with some of the reserved chocolates. Bake 2 trays at a time until the cookies are golden around the edges but still soft in the middle, rotating the trays halfway through, 15 to 18 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough and chocolates.

LINDA'S MONSTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a very large bowl, cream together the margarine, butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking soda, baking powder, salt and rolled oats; stir into the sugar mixture. Mix in chocolate chips and candy-coated chocolate pieces. Drop by tablespoonfuls onto the prepared cookie sheets.
• Bake for 10 to 11 minutes in the preheated oven, or until the edges are golden. If you like chewy cookies, take them out before they look done.

DELORES' NO BAKE MOON ROCK COOKIES

Steps:

• Heat a skillet over medium heat and cook the pancetta until crisp.
• In a saucepan, combine the granulated sugar, 1 cup water, kumquats and cayenne and bring to a boil. Cook the kumquats until they burst.
• In a microwave, on half power, melt the butterscotch chips and kisses in a heatproof bowl. Stir in the crumbled graham crackers.
• Drain the kumquats and mix with the graham cracker mixture, salt and garam masala. Stir in the pancetta. Form the mixture into flat cakes about 4 inches in diameter.
• Garnish with powdered sugar.

FRUIT MADNESS COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
• In large bowl combine cereal flakes, coconut and salt. Stir in condensed milk. Stir all fruit and blend thoroughly.
• Drop by teaspoonfuls 1 inch apart on greased cookie sheets. Bake 12-15 minutes until golden. Cool on wire racks.

CHOCOLATE MIDNIGHT MADNESS

Steps:

• In a large bowl with the mixer at moderate speed, beat cream cheese and the all-purpose cream until smooth. Gradually beat in sugar.
• Beat in eggs, one at a time. Beat in chocolate and vanilla until smooth.
• Pour into the pie crust; place on a cookie sheet. Bake at 300° C in an oven 30 to 35 minutes or until set.
• Chill 4 hours. Serve cold. Drizzle with the peppermint syrup, if desired.