53 high butter cookies Recipes

butter, softened, vanilla extract, sugar, salt, all-purpose flour, chopped walnuts, chopped maraschino cherries

unsalted butter, at room temperature, sugar, plus extra for topping the cookies, salt, all-purpose flour, vanilla extract

butter, softened, sugar, brown sugar , firmly packed, eggs, vanilla extract, all-purpose flour, baking soda, salt, semisweet chocolate morsel

cookies, all purpose flour, baking powder, baking soda, coarse kosher salt, powdered sugar, dark brown sugar, unsalted butter, room temperature, creamy peanut butter, vegetable oil, vanilla extract, egg, milk chocolate chips, high-quality milk chocolate, chopped, creamy peanut butter, powdered sugar, coarse kosher salt, whipping cream

butter, softened, brown sugar , firmly packed, granulated sugar, eggs, vanilla, all-purpose flour (for high altitude use 1 3/4 cups), baking soda, ground cinnamon, salt (optional), quaker quick oats or 3 cups old fashioned oats, uncooked, raisins

all-purpose flour, baking powder, baking soda, salt, butter, softened, white sugar, brown sugar, eggs, vanilla extract, mashed banana, semisweet chocolate chips

butter or margarine, white sugar, brown sugar, eggs, vanilla extract, salt, baking soda, all-purpose flour, semisweet chocolate chips

butter, at room temperature, sugar substitute (i recommend splenda), molasses, pumpkin pie spice, eggs, almonds, ground, oat bran, vanilla protein powder, baking soda, salt, oats (oatmeal, old fashioned), flax seed meal, raisins

butter or 1/2 cup margarine, softened, granulated sugar (less 2 tbsp), light brown sugar, creamy peanut butter, egg, vanilla, all-purpose flour, baking powder, baking soda, salt, semi-sweet chocolate chips, shortening

all-purpose flour, sweetened flaked coconut, rolled oats, baking soda, salt, golden raisins, chopped pecans, chocolate chips, unsweetened butter, at room temperature, light brown sugar, egg, lightly beaten, very ripe banana, mashed, vanilla

red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.

eggs, crunchy peanut butter, sugar, coarsely chopped mixed nuts (almonds, walnuts, pecans, etc)

flour, baking powder, baking soda, salt, rolled oats, semi-sweet chocolate chips, m &, brown sugar, white sugar, egg, butter, vanilla

flour, baking soda, salt, butter, room temperature, granulated sugar, brown sugar, vanilla, eggs, semi-sweet chocolate chips

mashed banana, peanut butter, splenda sugar blend, splenda brown sugar blend, whole egg, egg whites, vanilla extract, unbleached flour, whole wheat flour, baking soda, salt, oatmeal, uncooked

butter, softened, canola oil or 1/4 cup vegetable oil, brown sugar (firmly packed), granulated sugar, eggs, vanilla, baking soda, cinnamon, salt, whole wheat flour, quick oats, raisins

butter, sugar, brown sugar, eggs, vanilla, whole wheat flour, oat flour, baking soda, salt

butter , melted gently, white sugar, brown sugar , packed, eggs, vanilla, baking soda, milk, hot, salt, flour, chocolate chips