Ingredients

• 10 tablespoons butter, sliced
• 2 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1 cup granulated sugar
• 1/4 cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup powdered sugar

NEXT instructions you can go  HERE

Ingredients

• 1 1/2 cups all-purpose flour see notes below
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter see notes below, room temperature
• 1/2 cup firmly packed light brown sugar
• 6 tablespoons granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups semisweet chocolate chips I used Ghiradelli semi-sweet

NEXT instructions you can go  HERE

Ingredients
Base Cookie Dough

• 2 and 1/2 cups (310g) all-purpose flour (spoon & leveled)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (230g; 2 sticks) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1 large egg + 1 egg yolk, at room temperature* (see note)
• 1 and 1/2 teaspoons pure vanilla extract
• optional: 1 Tablespoon water and coarse sugar for sprinkling on top*

For the Strawberry Dough

• 1 and 1/2 Tablespoons (12g) all-purpose flour
• 1 Tablespoon (20g) strawberry jam
• 1/2 teaspoon almond extract*
• pink or red food coloring*
• optional: 1/4 teaspoon strawberry extract for extra flavor*

For the Chocolate Dough

• 1 and 1/2 Tablespoons (8g) unsweetened natural cocoa powder (or dutch process)
• 1 ounce (28g) semi-sweet chocolate, melted and slightly cooled

NEXT instructions you can go  HERE

INGREDIENTS

• 1 1/2 cups cake flour
• 1 1/2 cups all purpose flour
• 3/4 tsp salt
• 1 tsp baking soda
• 1 cup unsalted butter, melted
• 1 1/4 cups granulated sugar
• 1/4 cup packed light brown sugar
• 2 tsp vanilla extract
• 1 large egg + 1 egg yolk
• Decorative sugar, for sprinkling on top

NEXT instructions you can go  HERE

Ingredients

• 1/2 cup unsalted butter softened to room temperature
• 1/2 cup shortening
• 1 cup white sugar
• 3/4 cup packed brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 3 cups all-purpose flour, plus more if needed
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup M&Ms regular or mini
• 3/4 cup chocolate chips

NEXT instructions you can go  HERE

Ingredients
For the cookie dough:

• 2 cups all-purpose flour
• 2 teaspoons cornstarch
• 1/4 teaspoon salt
• 1 cup unsalted butter, room temperature
• 2/3 cup granulated sugar
• 1/2 teaspoon almond extract
• 1/2 cup seedless raspberry jam

For the glaze:

• 1 cup powdered sugar
• 2-3 teaspoons water, more or less as needed for drizzling consistency
• 1/2 teaspoon almond extract (add more to taste if desired - I've used to up 1 1/2 teaspoons - substitute vanilla if desired)

NEXT instructions you can go  HERE

Ingredients

• 1/2 cup butter
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 egg white
• 1 1/2 cups flour
• 1 tsp baking powder
• 20 caramels, unwrapped
• 1 tbsp milk, (I used whole)
• 2 cups milk chocolate chips

NEXT instructions you can go  HERE

Ingredients

• 2 & 1/2 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 cup butter, softened I use salted
• 2 cups white sugar, divided
• 2 large eggs
• 2 tsp. cinnamon

NEXT instructions you can go  HERE

Ingredients

• 1 cup butter softened
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 4.2 oz pkg Oreo Cookies & Cream pudding mix
• 2 eggs
• 1 tsp vanilla extract
• 2 1/4 cups flour
• 1 tsp baking soda
• 1 cup white chocolate chips optional
• 15 Oreo cookies coarsely crushed (you want big chunks!)

NEXT instructions you can go  HERE

INGREDIENTS

• 14 tablespoons unsalted butter 1 3/4 sticks
• 1/4 cup sugar
• 2 cups packed dark brown sugar
• 2 cups flour plus 2 tablespoons
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1 large egg yolk
• 1 tablespoon vanilla extract

NEXT instructions you can go  HERE

Ingredients

• 2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup (170g) unsalted butter, softened to room temperature
• 3/4 cup (150g) granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• Filling
• 2 Tablespoons (15g) butter, melted and slightly cooled
• 1/4 cup (50g) granulated sugar
• 1 Tablespoon ground cinnamon
• Icing
• 1 cup (120g) confectioners’ sugar
• 3 Tablespoons (45ml) milk
• 1/2 teaspoon pure vanilla extrac

NEXT instructions you can go  HERE

Ingredients

• 1 18 oz box red velvet cake mix*
• 2/3 cup unsalted butter , melted
• 2 large eggs
• 1 cup white chocolate chips

NEXT instructions you can go  HERE

Ingredients
For the Buttered Pecans:

• 1 and 1/2 cups pecan halves, finely chopped
• 1 and 1/2 tablespoons unsalted butter

For the Brown Butter Bourbon Pecan Chocolate Chunk Cookies:

• 2 sticks (8 ounces) unsalted butter, melted until browned
• 2 and 1/3 cups all-purpose flour (don't pack the flour into the measuring cup!)
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 cup dark brown sugar, packed
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 Tablespoons bourbon
• 2 large eggs, at room temperature
• 12 ounces semi-sweet OR dark chocolate, roughly chopped into chunks 
• 24 pecan halves, for decoration, optional

NEXT instructions you can go  HERE