Darlene Michaud

Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

INGREDIENTS:
check for ingredient coupons here
1 roll Pillsbury refrigerated peanut butter cookies dough
8 pretzel sticks, cut into thirds
2/3 cup semisweet chocolate chips
1/2 cup coarsely crushed pretzel sticks
(see my tips below)

DIRECTIONS:

1: Heat oven to 350°F. Shape roll of cookie dough so it forms a point all along the top and remains rounded at bottom. If dough is too soft to cut, wrap in plastic wrap, and place in freezer 15 minutes.

2: With thin sharp knife, cut dough into 24 slices (about 3/8-inch thick). Place 2 inches apart on ungreased cookie sheet. Place cut pretzel piece at top of each cookie at a slight angle. Bake 9 to 11 minutes or until cookies are set. Cool 1 minute then remove from cookie sheet to cooling rack. Cool completely.

3: In small microwavable bowl, microwave chocolate chips uncovered on High in 15 second intervals,  stirring after each, until smooth. Using frosting spatula or knife, spread chocolate on top portion of each cookie to look like acorn shell. Place on waxed paper. Immediately sprinkle crushed pretzels over chocolate. Let chocolate set before serving (place in fridge to set quicker).

Darlene’s Tips: I bet you could just cut the cookies round and then shape each one into an acorn shape. Might be easier and will make them each look a little different just like in nature! You don’t have to add the crushed pretzels if you don’t want. You can see in the image they left some plain. If you don’t want pretzels for the stem, you could use a piece of shoesting black licorice. You could use sugar cookie dough if you don’t want peanut butter. And you could use butterscotch morsels for the acorn caps for a different color acorn.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

INGREDIENTS:
check for ingredient coupons here
Round store bought cookies of your choice (or bake some if you want to)
Chocolate frosting (see my tips below)
Candy corn
Orange decorating icing (see my tips below)
Miniature candy-coated chocolate baking bits
Black decorating gel
(see my tips below)

DIRECTIONS:

1: Pipe frosting on outer edge of half of cookie (see my tips below).

2: Arrange candy corn over frosting for feathers.

3: Pipe orange icing onto each cookie to resemble turkey face and feet.

4: Use orange icing to attach baking bits to turkey face for eyes (see my tips below).

5: Pipe black gel on baking bits for centers of eyes (see my tips below).

Darlene’s Tips: Instead of using orange decorator icing, you can buy or make white frosting and tint it orange with food coloring (mix red and yellow). Use the orange frosting as the glue for the candy corn and also for the face and feet so you do not have to buy chocolate frosting too. For the eyes, use some of the white frosting to pipe on the eyes and add mini chocolate chips or cut pieces of shoestring black licorice for the pupils. Just use the picture as a guide and do whatever you want. Make one as a guide to show the kids then give them the rest as a fun Thanksgiving activity. Have fun with it!!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

INGREDIENTS:
check for ingredient coupons here
1 box (18.4-oz.) Pillsbury Family Size Chocolate Fudge Brownie Mix
1/4 cup butter or margarine, melted
4 oz. cream cheese (from 8-oz. pkg.), softened
1 egg
1 cup powdered sugar
1 cup Jif creamy peanut butter
1/2 (16-oz.) can chocolate fudge ready-to-spread frosting
(see my tips below)

DIRECTIONS:

1:  Heat oven to 350°F. In medium bowl, beat brownie mix, melted butter, cream cheese and egg 50 strokes with spoon until well blended (dough will be sticky).

2:  Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies.

3:  In small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each cookie.

4:  Bake at 350°F. for 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes then remove from cookie sheets..

5:   Spread a thin layer of frosting over peanut butter portion of each cooled cookie.

Darlene’s Tips: Since you are using a brownie mix to make these cookies, the dough will be much wetter and stickier than typical cookie dough. That’s okay, you are not doing it wrong. lol  You can make just the plain brownie cookies if you want to skip the whole peanut butter and frosting part. You can also add some chopped nuts to the batter and/or some baking morsels in the flavor of your choice, chocolate, peanut butter, butterscotch, vanilla… whatever!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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