As Otober comes to a close, consider these recipes from Otis Spunkmeyer to help bring National Cookie Month to a sweet and satisfying end.
Salted Caramel Thumb Prints
Yield: 12
Ingredients
12. ea. Otis Spunkmeyer Sugar Cookies
12 ea. caramel candies
1 T sea salt
Method
- Add the cookies to a parchment lined sheet pan and bake for 11-14 minutes at 300° F.
- Once cooked, take one caramel candy and press into the center of the cookie.
- Sprinkle with coarse sea salt and allow to cool to room temperature.
PB&J Cookie Sandwich
Yield: 12
Ingredients
24 ea. Otis Spunkmeyer Peanut Butter Cookies
¾ cup strawberry jam
¾ peanut butter
2 tsp powdered sugar
Method
- Cook and cool the peanut butter cookies according to package directions. Allow to cool before proceeding to fill.
- To make one sandwich, turn one of the cookies upside down so the bottom is facing up. Top with a dollop of jam. Take another cookie and dollop with peanut butter.
- Sandwich the cookies together.
- Top with powdered sugar.
- Repeat with the remaining cookies.
Strawberry Shortcake Cheesecake Bars
Yield: 12
Ingredients
9 ea. Otis Spunkeyer Strawberry Shortcake Cookies
1 ea. cream cheese custard (rrecipe below)
.33 cups strawberry jam
Method
-
Remove nine cookies from the freezer to thaw for approximately one hour or until workable.
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Line an 8x8 inch casserole dish with parchment paper.
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Press the thawed cookies into a 8x8 inch casserole dish in a flat layer and dock with a fork.
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Cook at 300° F for 16 -18 minutes or until golden brown.
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Remove from the oven and allow to cool until room temperature.
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Fill the pan with the cream cheese custard base.
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Top with dollops of strawberry jam across the top. Swirl with a wooden skewer.
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Increase the oven temperature to 325° F. Cook the cheesecake for 35-40 minutes or until the cheesecake is just set.
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Remove from the oven and allow to cool in the fridge overnight for best results.
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Cut into the desired amount of servings.
Ingredients for Cream Cheese Custard
16 oz cream cheese
1 cup sugar
1½ T all purpose flour
¼ cup sour cream
3 ea. eggs
2½ tsp vanilla extract
1 tsp lemon zest
¼ tsp Kosher salt
Method
- Mix the cream cheese, sugar and all purpose flour in a stand mixer with a paddle attachment on a low speed for 1 minute.
- Add the remaining ingredients to the stand mixer bowl and mix on low speed with a whisk attachment until combined, about 2-3 minutes. Scrape the sides of the bowl down a few times to promote even mixing.
- Reserve until ready to use.
Maple Pecan Sugar Cookies
Yield: 12
Ingredients
12 ea. Otis Spunkmeyer Sugar Cookies
4 oz pecans
1½ cups browned butter maple frosting (recipe below)
Method
- Take sugar cookie pucks out of the freezer to thaw slightly, about 1 hour.
- Once workable, lightly press pecans into the cookie pucks to cover.
- Add the cookies to a parchment lined sheet pan and bake for 11-14 minutes at 300° F. Cool immediately.
- Once cooled, top each cookie with about 2 tablespoons of the brown butter maple frosting
- Top with additional chopped pecans if desired.
Ingredients for Browned Buter Maple Frosting
2 sticks butter
3 oz cream cheese
2 cups powdered sugar
.33 cups maple syrup
1 tsp vanilla extract
¼ tsp Kosher salt
Method
- Brown 2 sticks of butter over a medium heat stirring occasionally. Once solids begin to brown, remove from heat and cool to room temperature until solidified.
- Add all of the ingredients to a bowl of a stand mixer with a paddle attachment. Mix on medium-high speed until light and fluffy, about 1 minute.
- Transfer to a container and place in the fridge until ready to use.
Oatmeal Raisin Apple Pie Cups
Yield: 12
Ingredients
12 ea. Otis Spunkmeyer Oatmeal Raisin Cookies
12 oz applie pie filling
12 oz vanilla ice cream
Method
- Remove the oatmeal raisin cookies from the freezer to thaw to soften, about one hour.
- Using one cookie per muffin tin, press one oatmeal raisin cookie into the bottom and up the sides creating a "cup."
- Bake for eight minutes at 300° F.
- Remove from oven and press a shot glass into each cookie to create a cup. Fill each oatmeal cup with 1 fl.oz of apple pie filling.
- Bake for another six to eight minutes.
- Serve warm or cool completely and serve with a scoop of vanilla ice cream.
Blueberry Cinnamon Roll Crumble
Yield: 12
Ingredients
6 ea. Otis Spunkmeyer Blueberry Muffins
¾ cups old fashioned oats
1 tsp cinnamon
¼ cup granulated sugar
¼ tsp Kosher salt
½ stick unsalted butter
1 ea. egg white
Method
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Combine all the ingredients together, excluding the egg white, in a medium size mixing bowl.
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Using gloved hands, work the ingredients together until cohesive and the ingredients begin to ball up into irregular sized pieces.
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Add the beaten egg white to the bowl and toss to combine.
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Place the crumble onto a parchment lined baking sheet. Bake for 12-15 minutes at 350° F. Halfway through the cooking time, mix the crumble to promote even cooking.
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Remove the crumble from the oven once golden brown. Allow to cool completely on the pan before using.
