Best Pioneer Woman Cookie Spread Recipes

Spreads image

Provided by Ree Drummond : Food Network

Categories dessert

Time 1h5m

Yield 12 servings

Number Of Ingredients 8

1 cup brown sugar
1 cup (2 sticks) butter
1 egg
2 cups all-purpose flour
1 teaspoon vanilla
1/2 teaspoon salt
6 to 8 ounces semisweet chocolate chips
Assorted toppings as needed: chopped granola, chopped nuts, colored sprinkles, mini marshmallows, crushed graham crackers, chopped candy, caramel sauce

Steps:

Preheat the oven to 350 degrees F.
Mix together the brown sugar and butter in a large bowl. Add the egg and mix together. Add the flour, vanilla and salt and mix together well. Spread the dough onto a baking sheet to a thickness of 1/4 to 1/2 inch.
Bake until slightly brown, 15 to 18 minutes. At this point, pull the sheet out of the oven and sprinkle the chocolate chips evenly over the top. Return to the oven for 1 minute. Remove and spread the melted chips over the top. Sprinkle on the desired toppings, and then chill to set. Cut into squares.

Pioneer Woman Cookie Spread Recipe - (3.9/5) image

Provided by Pebbles-2

Number Of Ingredients 8

1 C light brown sugar
1 C (2 sticks) butter, room temperature
1 large egg
2 C all-purpose flour
1/4 t baking soda
1 t vanilla
6 - 8 ounces semi-sweet chocolate chips (I used 8 ounces, but I think 6 ounces would be fine)
for topping use any: chopped candy bars, sprinkles, m&m's, mini-marshmallows or heath bar bits

Steps:

1. Preheat oven to 350 degrees. 2. Place parchment paper on a half-sheet or quarter-sheet pan. 3a. In a small bowl, whisk together the flour, salt and baking soda. 3b. With an electric mixer and paddle attachment, cream together the butter and brown sugar until light and fluffy. 4. Add the egg and blend together, scraping down the sides of the bowl. 5. Add the vanilla and blend. 6. With the mixer on low, slowly add the flour and salt and blend until just combined. 7. With an offset spatula, spread dough on the baking pan to a thickness of 1/4 to 1/2 inch. Don't spread it the edges of the pan. 8. Bake for 15-20 minutes, until golden brown on the edges. 9. Pull out of the oven (leave the oven on) and sprinkle the chocolate chips on the cookie. 10. Return to the oven and for 1 minute. Remove and spread the chips over the top with the offset spatula. 11. Spread your selected toppings on top. 12. Let cool before cutting into squares. Enjoy!

Puff Pastry Braid image

Provided by Ree Drummond Bio & Top Recipes

Categories dessert

Time 55m

Yield 4 servings

Number Of Ingredients 9

One 9-inch square sheet frozen puff pastry, thawed
All-purpose flour, for dusting
1/2 cup chocolate-hazelnut spread
1/4 cup salted roasted peanuts, chopped
1 large egg, beaten
Pinch sea salt
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
Splash of milk

Steps:

Preheat the oven to 375 degrees F. Line a sheet pan with parchment.
Lay out the puff pastry on a lightly floured surface. Imagine the pastry has 3 equal sections. Add the hazelnut spread to the center section and, using a knife, cover the center section with the spread, leaving a 1/2-inch border at the top and bottom. Sprinkle the peanuts over the chocolate hazelnut spread.
Using a sharp knife, cut the 2 outside sections into six 1-inch horizontal strips just to the center section.
Fold the 1/2-inch borders at the top and bottom inwards, over the edges of the chocolate filling. Next, starting at one end, begin folding the pastry strips over the filling, alternating the sides to create a braid appearance. Put the braid on the parchment-lined sheet pan.
Brush the pastry braid with the beaten egg and sprinkle with the sea salt. Bake until golden and cooked through, 28 to 30 minutes.
While the pastry bakes, make the icing by whisking the powdered sugar, vanilla and milk in a bowl until smooth. Set aside.
Allow the pastry to cool for 10 to 15 minutes. Drizzle over the icing, slice and serve.