Best Peek A Boo Caramilk Cookies Recipes

CARAMILK COOKIES

Steps:

• In a large bowl, mix the flour, baking powder, baking soda, and salt, and set aside. In a separate bowl, whisk together the sugars, oil, vanilla extract, and milk, until glossy and smooth.
• Gently mix in the dry ingredients into the wet ingredients until smooth. Fold through the Caramilk chips and the chocolate chips.
• Line a large baking tray or sheet with parchment paper. Form 16 balls of dough and place them on the tray. Cover completely and refrigerate for at least an hour.
• Preheat the oven to 180C/350F. Place the chilled tray holding the cookie dough into the oven and bake for 10-12 minutes, until the edges just start to firm up.
• Remove the cookies from the oven and let them cool completely.

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.

BLACKBERRY PEEKABOO COOKIES

Steps:

• Cream butter, shortening and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place half of the circles onto parchment-lined baking sheets. Spread 1 teaspoon spreadable fruit in the center of each circle; top with remaining circles, pressing edges lightly to seal., Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.