Charlie Brown Wafer Cookies Food

CHARLIE BROWN PIE

Steps:

• Place peanut butter in a microwave-safe bowl; heat in microwave until smooth and creamy, 20 to 30 seconds. Stir graham cracker crumbs, sugar, and butter into peanut butter until evenly combined. Transfer to a 9x13-inch baking dish and press to form a crust. Refrigerate until chilled, about 2 hours.
• Beat milk and pudding mix together in a bowl until thick and creamy; pour over crust. Top pie with whipped topping to serve.

CHARLIE BROWN WAFER COOKIES

Steps:

• First melt candy coating according to package instructions.
• Then dip the end of one wafer cookie about 1/3 of the way into the candy melts and tap off excess
• Next, place cookie on parchment paper and let dry completely
• Finally, after cookie is completely dry, draw on the black Charlie Brown zigzag with the black edible marker.

VANILLA WAFER COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine dry ingredients; add to creamed mixture and mix well. , Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until edges are golden brown. Remove to wire racks to cool.

VANILLA WAFER COOKIES THAT ARE BETTER THAN STOREBOUGHT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and sugar in a mixing bowl with an electric mixer until light and fluffy; beat in egg and vanilla extract. Combine flour, baking powder, and salt in a bowl and mix the dry ingredients thoroughly into butter mixture. Drop cookies about 2 inches apart, 1 teaspoon at a time, onto ungreased baking sheets.
• Bake in the preheated oven until edges of cookies are golden brown, 12 to 15 minutes. Cool cookies on wire racks.

CHARLIE BROWN COOKIES

Steps:

• In a double boiler, melt the butter and chocolate until no clumps of chocolate remain.
• Meanwhile sift the flour, cocoa powder, baking soda and salt in a medium bowl. In a large bowl mix the eggs, sugar and vanilla until thoroughly combined. When melted, pour the chocolate and butter slowly into the egg mixture while stirring. Be careful not to add the chocolate too fast, or the eggs could cook. Mix well.
• Add the sifted dry ingredients, and mix until completely incorporated. Scrape the sides and bottom of the bowl to insure that any butter or flour pockets are incorporated.
• Add the peanut butter chips and mix until evenly distributed in the dough. Be sure to scrape the bottom of the bowl so every cookie gets some goodies!
• Scoop the dough onto a baking sheet lined with parchment or wax paper.
• Chill the scooped cookies in the freezer or refrigerator for 30 minutes.
• Bake at 325 degrees for about 16 minutes. The cookies will appear cracked with large fissures across the tops when finished.