Recipe Friday: It's Cookie Time

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.

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.

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.

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. 

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.

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.

Combine all the ingredients together, excluding the egg white, in a medium size mixing bowl.

Using gloved hands, work the ingredients together until cohesive and the ingredients begin to ball up into irregular sized pieces.

Add the beaten egg white to the bowl and toss to combine.

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.

Remove the crumble from the oven once golden brown. Allow to cool completely on the pan before using.