Hungry Bastard

Ingredients

• 2 Cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 Cup of unsalted butter
• 1 1/2 Cups white sugar
• 1/3 Cup peanut butter
• 1 egg
• 1 teaspoon vanilla extract
• 2 Cups semi-sweet chocolate chips
• About 2 Cups of leftover Halloween candy (M&Ms, Snickers, Milkyway, Reeses Peices, Peanut butter Cups, etc.)

Directions

1. Preheat your oven to 360° F
2. Mix together your flour, baking soda, and salt in a small bowl.
3. In a large bowl mix butter and sugar until it is creamy, once it’s creamy stir in the peanut butter, eggs, and vanilla.
4. Add your the mix from the small bowl. Mix well.
5. Mix in the chocolate chips and Halloween candy.( If you have candy bars, break into small pieces) Mix Well.
6. Form small cookie dough balls and place them on the cookie sheet. Bake 10-15 min. Let the cookies cool before you take them off.

Great way to get rid of all the Halloween candy that no one ever eats! (haha yeah right)

Ingredients:

• 2 1//2 cups of flour
• 1 1/2 tablespoons baking powder
• 3/4 teaspoons salt
• 1 cup of sugar
• 3/4 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla
• 1 10 oz. bag Andes mint chocolate chips

Directions:

1. Heat oven to 350°.
2. Combine the first 3 ingredients, mix and set aside.
3. In a large bowl combine 1 cup of sugar and oil, mix well. Beat in eggs, vanilla. Gradually add flour. Stir in chips, chill 30 minutes.
4. I use an Ice cream scoop to make my patties. I put 15 on one cookie sheet and about 13 on a second sheet. Bake for 10 minutes.

Makes about 28.

INGREDIENTS

• 1 cup margarine
• 1/2 cup white sugar
• 1/2 cup confectioners’ sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon red food coloring
• 1/2 cup peppermint candy canes, crushed
• 1/2 cup white sugar for decoration

DIRECTIONS

1. In a large bowl, cream together the margarine, white sugar and confectioners’ sugar. Beat in the egg, vanilla and peppermint extracts. Combine the flour and salt; stir into the creamed mixture until well blended. Cover or wrap dough and chill for at least one hour.
2. Preheat the oven to 375° F (190° C). Grease cookie sheets. Divide dough into halves. Color one half red by mixing in the food color. Roll a small amount of each dough into a 2 inch long worm. Roll them together in a twisted rope and curve the end like a cane. Place onto prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. In a small bowl, mix together the crushed candy cane and remaining white sugar. Roll hot cookies in the sugar mixture.