Peek A Boo Caramilk Cookies Food

PEEK-A-BOO CARAMILK COOKIES

Steps:

• Melt the chocolate chips in the microwave.
• Beat butter with sugar, then beat in eggs.
• Add melted chocolate and vanilla.
• Beat.
• Whisk together the dry ingredients.
• Stir this by hand into the butter mixture.
• Cover and chill for 30 minutes.
• Break each Caramilk bar into squares.
• Roll dough into balls using 1 tablespoon of dough.
• Make an indentation in the dough, and put the caramilk square into it, seal the dough around it.
• Reshape into a nice circle and press down slightly.
• Bake on sprayed pans@ 375° for 10 minutes.

PEEK -A-BERRY BOO COOKIES

Steps:

• Preheat oven to 375°F; line two cookie sheets with parchment paper.
• Cream together butter and shortening. Add the sugars, and beat until fluffy. Beat in the egg, water and almond extract.
• In a separate bowl, whisk together the flour, baking soda, salt and cinnamon. Add to the butter mixture and mix until evenly combined. Stir in the oats. Scoop by the tablespoon onto baking sheets, make a dent on top with your thumb (or the top of the almond extract bottle, which is the perfect size). Place 1 tsp of raspberry preserves on each cookie. Top with a small amount of cookie dough (1/2 to 1 level teaspoonful, a blob about the size of a peanut M&M candy).
• Bake for 12 to 14 minutes until golden brown around the edges. Remove from the oven and cool on the sheet for 5 minutes before transferring to a rack to complete cooling completely.