Ingredients

• ¼ cup unsalted butter
• 4 oz cream cheese
• Nonstick aluminum foil
• 1 large egg (or ¼ cup egg substitute)
• 1 box chocolate fudge brownie mix (17.6–19 oz)
• ¾ cup creamy peanut butter
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract
• ½ cup lightly salted, roasted peanuts (optional)
• ¼ cup heavy whipping cream
• ¾ cup semisweet chocolate morsels

Steps

1. Set butter and cream cheese out to soften. Preheat oven to 350°F. Line 2 baking sheets with foil.
2. Beat butter, cream cheese, egg, and fudge packet from brownie mix until combined. Stir (fold) in brownie mix until just combined. Scoop (or form) mixture into 24 (1-inch) balls and arrange on baking sheets 2 inches apart.
3. Combine peanut butter, powdered sugar, and vanilla; stir until smooth dough forms. Form peanut butter dough into 24 equal balls and press 1 gently into the center of each brownie dough ball, slightly flattening cookies.
4. Bake 10–12 minutes until edges are crisp, then let cool on baking sheet 2–3 minutes before transferring to wire rack to cool completely. Meanwhile, chop peanuts, if using.
5. Pour cream into microwave-safe bowl; microwave on HIGH 30 seconds or until hot. Add chocolate morsels; let stand 2 minutes, then stir until smooth and combined. Spread about 1 tablespoon chocolate mixture over each cookie, then sprinkle with peanuts, if using. Serve.

Ingredients

• 12 tablespoons unsalted butter, softened
• Nonstick aluminum foil
• ¾ cup brown sugar
• 1 large egg (or ¼ cup egg substitute)
• 2 teaspoons vanilla extract
• 2 cups flour
• 2 ¼ cups old fashioned oats, divided
• ½ cup chopped pecans (or walnuts)
• ½ teaspoon kosher salt, divided
• ½ teaspoon ground cinnamon
• ½ teaspoon baking powder
• 1 (11-oz) bag butterscotch (or caramel) morsels
• ¾ cup sweetened condensed milk

Steps

1. Soften butter. Preheat oven to 350°F. Line 13- x 9-inch baking dish with foil. Beat butter and sugar with electric mixer until combined and fluffy. Beat in egg and vanilla, then stir in flour, 2 cups oats, nuts, ¼ teaspoon salt, cinnamon, and baking powder until dough forms. Reserve ½ cup dough for later use.
2. Press dough into prepared baking dish, covering the bottom evenly and halfway up the sides. Place butterscotch, milk, and remaining ¼ teaspoon salt in microwave-safe bowl; microwave on HIGH for 1 minute, stirring halfway through cook time, or until smooth and combined. Spread butterscotch mixture evenly over dough; sprinkle with remaining ¼ cup oats and reserved ½ cup dough.
3. Bake 30–35 minutes or until edges are golden and center is set. Remove from oven and let stand 30 minutes to cool. Chill 1 hour (or overnight) before cutting into bars. Serve.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup Deli cranberry-orange relish, drained and divided
• 1 orange, for zest
• 1 ½ cups sugar (plus more for dusting)
• ½ teaspoon vanilla extract
• 2 large eggs (or ½ cup egg substitute)
• 3 cups flour
• ¼ teaspoon kosher salt
• ½ teaspoon baking powder
• Plastic wrap
• Nonstick aluminum foil

Prep

• Set butter out to soften.
• Drain cranberry relish. Zest orange (1 tablespoon).

Steps

1. Place butter and sugar in large bowl and beat with electric mixer until fluffy and combined. Beat in vanilla, eggs, and zest until combined; mix in flour, salt, and baking powder until dough is formed. Divide dough into 2 disks; wrap each with plastic wrap and chill 1 hour.
2. Dust flat surface with additional sugar to keep dough from sticking, then place 1 disk of dough on surface. Roll into a ½-inch-thick rectangle (sprinkling with more sugar as needed if dough begins to stick). Spread one-half cranberry relish over dough, leaving a ½-inch border. Roll dough carefully around filling, starting on one long end and pressing together slightly, to form a log.
3. Repeat step 2 with remaining dough and cranberry relish. Freeze dough logs 1 hour (or overnight) until firm.
4. Preheat oven to 350°F. Line baking sheets with foil. Cut dough into ½-inch-thick cookies using a serrated knife, and place on prepared baking sheets 2 inches apart; bake 12–15 minutes or until slightly puffed and lightly golden around the edges. Cool 2–3 minutes on baking sheets before transferring to cooling rack. Cool completely before serving.