Preheat oven to 375 degrees F. Line baking sheet with parchment paper. 

In a large bowl, mix together the shortening, peanut butter, brown sugar, and 1 cup white sugar until blended. Add in the eggs one at a time, beating until mixed in. Add the milk and vanilla extract. 

In a large bowl combine the flour, baking soda, and salt. Slowly add the peanut butter mixture until blended. 

Shape tablespoonfuls of dough into balls and roll in remaining white sugar. Place cookies 2 inches apart on the prepared baking sheets.

Bake for 10-12 minutes. Remove from oven and immediately press a chocolate kiss or peanut butter cup into each cookie. Apply the candy eyes and the red chocolate to the peanut butter cups for the noses. Break the pretzels in half and insert at the top of the cookie for the antlers. 

Allow the cookies to cool before eating. Enjoy! 

Prep: lay out a sheet of wax paper large enough to drop cookies! You will want this ready before you start.

Combine butter, sugar, cocoa, and milk in a saucepan

Stir and cook on medium heat until it starts to boil

As it starts to boil, watch and count to 60 [most important step!]

Remove from heat and add in peanut butter, oats, and vanilla

Stir and drop on wax paper in preferred cookie size

Let the cookies "set" for about an hour

ENJOY!

Preheat the oven to 350 degrees

Put the softened cookie dough in a large bowl, add the other ingredients and blend with your hands.

Drop onto the cookie sheet at whatever size you prefer.

Bake for approximately 12 minutes. I wouldn’t not over bake! They are best a bit chewy in the middle and crispy on the edges.

Enjoy!

In large bowl – mix Oil, melted and cooled Chocolate, Granulated Sugar and Vanilla.

Stir in Eggs, one at a time.

Stir in Flour, Baking Powder and Salt

Cover and refrigerate for at least 3 hours, up to 3 days.

Heat oven to 350°. Cover cookie sheet with parchment paper.

Create small balls of dough using spoons. Roll in powdered sugar to coat. Place on cookie sheet.

Bake 9-11 minutes or until edges are set. Immediately remove from cookie sheets to cooling racks.

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.

Toast nuts on a pan over medium heat for 5 minutes, tossing often.

In a large bowl, using an electric hand mixer, cream together butter, 1/2 cup of powdered sugar, and 1 tsp of vanilla, until smooth.

Add flour and salt and continue mixing until no streaks of flour remain. The mixture will be lumpy. Use a firm spatula to fold in the nuts until evenly incorporated.

Use a firm spatula to fold in the chopped nuts until evenly incorporated.

Shape the dough into 1-inch balls and place them on a clean baking sheet at least 1-inch apart. Bake at 400˚F for 12 to 15 minutes, or until the edges are golden at the base.

Fill a bowl with 1 cup of powdered sugar and roll the cookie balls in it while they are still very warm then transfer to a platter to cool completely.

Once cookies are at room temperature, roll them in more powdered sugar to get perfect little snowballs. Cookies may be stored up to 1 week in an airtight container.

Preheat Oven to 350°

Grease cookie sheet

Mix together cake mix, eggs and oil

Unwrap Rolos

Take a small ball of dough and form a ball around the Rolo, covering the Rolo completely. Use enough dough to just cover the rolo evenly.

Place on greased cookie sheet

Bake at 350° for 7-8 minutes or until edges are starting to crack.

Let cool then sprinkle with powdered sugar!

Preheat oven to 350°

In a bowl combine flour, baking soda, salt and cocoa powder. Set aside.

In a large bowl beat together softened butter and sugars until fluffy

Beat in the vanilla and mint extracts.

Beat in the egg.

Add the dry ingredients into the wet ingredients and stir until combined

Stir in the Andes Mint baking pieces.

Form dough into about the size of a 1" balls and refrigerate for at least 2 hours.

Place refrigerated cookie dough on greased cookie sheet and bake for 9-11 minutes.

Remove from the oven and immediately place one Andes Mint on top of the cookie. Let melt.

Once the Andes Mint has melted, gently spread the top of the cookie with a knife to coat evenly.

Preheat oven to 350F. In a large bowl, mix softened butter and sugars together until fully combined.

Add the egg and vanilla and mix. Add flour, baking soda, and salt – mix until no streaks of flour remain. Add sprinkles and slowly mix until combined.

Scoop or create dough balls [optional] onto baking sheet. Top cookies with a few extra sprinkles. Bake for 10-12 minutes until edges are set. Let cool before transferring from baking sheet. Enjoy!

In a mixing bowl, whisk together flour, cocoa powder, and salt, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter, granulated sugar and brown sugar on medium-high spread until slightly pale and fluffy, about 2 minutes. Mix in egg yolk (set egg white aside in a bowl in refrigerator) and vanilla extract.

Blend in buttermilk. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.

Shape dough into a ball and drop onto a sheet of plastic wrap, flatten dough into a 6-inch disk then wrap with plastic wrap and chill 45 minutes, until slightly firm (or up to 1 day. If chilling longer than a few hours, I'd recommend letting the dough rest at room temperature a bit so the dough isn't too firm and cracking when making indentations).

Preheat oven to 350 degrees. Remove egg white from refrigerator and whisk vigorously until frothy. Place finely chopped pecans in a bowl.

Shape dough into 1-inch balls then working with one at a time, drop into egg white and roll to evenly coat then lift and allow excess egg white to run off and immediately place in bowl with chopped pecans and roll to evenly coat.

Transfer to parchment paper lined baking sheets and make a deep indentation with thumb in the center of each dough ball.

Bake in preheated oven until set, about 10-12 minutes. Remove from oven then using the bottom of a rounded tsp, gently press down on existing indentation. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.

For the topping:

Place caramels and heavy cream in a microwave safe bowl. Heat mixture in microwave in 30 second intervals, stirring after each intercal until melted and smooth. Spoon caramel into indentation in cookies and sprinkle tops with a small pinch of sea salt.

Enjoy!