Labels

about (1) book review (164) Budget Tips (27) crafts (90) CWW (94) Deals (578) favorites (15) homemade for the holidays (13) MPM (213) pinterest (50) Recipes (371) seasons (43) Weekend Snacking (30)

Tuesday, November 12, 2013

White Chocolate Pumpkin Ripple Cookies

This recipe caught my attention and I decided to make it for our staff dinner with a few adjustments.

I made 2 9x9 pans and my husband was home as they came out of the oven.  Within 2 hours 3/4th of the first pan was gone.  He quickly declared this his "new favorite cookie", I told him that was a shame for him as he would have to wait a year for the pumpkin kisses to come out again.  He said, that actually may be a good thing! :)


  • ½ cup butter, softened
  • 1 cup sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • ½ tsp. salt
  • 1 tsp. baking soda
  • ½ tsp. cinnamon
  • 2 cups flour
  • 1 cup white chocolate chocolate chips
  • 1/2 bag (10 oz.) Hershey’s Pumpkin Spice Kisses
  • 1 tsp pumpkin spice 
  • 1 can sweetened condensed milk
Instructions
  1. Cream butter and sugars. Add eggs and vanilla and mix well.
  2. Add salt, soda, cinnamon, and flour and mix until combined. Stir in chocolate chips.
  3. For pumpkin fudge, unwrap candies and place in a glass bowl. Add condensed milk. Melt candy, either over boiling water (like a double boiler) or in the microwave in 30-second intervals, stirring between each, until smooth.
  4. Line a 9×13 pan with parchment paper. Press about ½ to ⅔ of the cookie dough into the bottom of the pan. Pour pumpkin fudge evenly over the top. Use the remaining dough and drop in pieces over the pumpkin layer.
  5. Bake at 350F for 20-25 minutes.
  6. Let cool completely, and chill thoroughly before cutting into 12 large or 24 small bars. Keep bars in the fridge or freezer.

No comments:

Post a Comment