Melted Snowman Recipes

MELTED SNOWMAN SUGAR COOKIES

Steps:

• Follow baking directions on sugar cookie pouch, dividing dough evenly into 12 round cookies.
• On cooled cookies, draw a "snow puddle" with Betty Crocker™ White Cookie Icing. TIP: Draw the outline of the puddle, then go back and fill in the shape.
• While the icing is still wet, immediately place a marshmallow to one side of the cookie.
• MAKE THE ARMS: Once the icing and marshmallow have set, pipe two "branches" onto each cookie using black gel. Add fingers with chocolate sprinkles.
• MAKE THE FACE: Using a small dot of white cookie icing, stick two "coal" eyes and a nose onto the marshmallow with Rainbow Chips. Pipe a small dot for the mouth with black gel.
• MAKE THE SCARF AND BUTTONS: Using blue, red, or green cookie icing; carefully draw scarves around the base of the marshmallow. Using a small dot of white cookie icing, stick three "coal" buttons beneath the scarf with Rainbow Chips.
• Allow cookies to set for at least one hour before serving.

MELTED SNOWMAN COOKIES

Steps:

• PREP: Line a large baking sheet with parchment paper or a Silpat liner and set it aside.
• COOKIE DOUGH: In a microwave-safe bowl, heat the butter until it's melted. Set aside to cool back to room temperature (hot butter will melt sugars and cause greasy cookies). Once at room temperature, use a spatula to scrape every bit of butter into a large bowl and add in the brown and white sugars. Mix with a large whisk until smooth.
• COOKIE DOUGH, CONT.: Add in the peanut butter, almond extract (if using), and vanilla extract. Mix until combined. Add in one egg and mix just until ingredients are incorporated and then add in the last egg. Continue mixing until the ingredients are just incorporated. Add in the baking soda and salt and mix until just incorporated. Add in the flour and again mix until just incorporated. Don't over-mix.
• CHILL: Cover the dough and chill for 30 minutes. Preheat the oven to 325 degrees F. Scoop the cookie dough and roll into large balls that are each 3 tablespoons in size (don't make these smaller) and if desired (optional) roll cookie dough balls in some extra granulated sugar. Place dough balls on a lined cookie sheet -- 6 cookies at a time, leaving ample room for spreading.
• BAKE: Bake for 8-14 minutes. Ever so slightly under-baking the cookies will keep them soft and chewy. (They also bake a bit more on the cookie sheet when removed from the oven). Be careful to not over-bake these cookies!
• COOL: Remove the cookies and allow them to cool on the baking sheet for 5 minutes before removing them to a cooling rack to finish cooling completely.
• ADD PEANUT BUTTER CUPS: When the cookies are almost completely cooled, but not all the way, gently press an unwrapped miniature peanut butter cup into the center of the cookies. Let the cookies finish cooling completely. (If the cookies are fully cool, it's fine, just attach the Reese's with melted white chocolate.)
• DECORATE: Once the cookies are completely cooled (you can chill them if you're in a warm kitchen), melt the white chocolate chips in the microwave. Microwave the chips (don't add oil or anything) in bursts of 20 seconds, stirring in between each burst for 10 seconds until the chocolate is melted and smooth. Using a small spoon, spoon the white chocolate over the miniature peanut butter cup. Tap the cookie on the counter a few times and then add another spoonful of white chocolate on top if needed. Again, tap the cookie a few times to get the white chocolate to spread out smoothly.
• SNOWMAN HATS: Run a very sharp serrated knife under very hot water. Dry and then cut off the base of a miniature peanut butter cup. Place some of the melted white chocolate on the bottom of a mini peanut butter cup and attach it to the cut miniature cup. Repeat the process to make more snowman hats.
• DECORATE, CONT.: Immediately press in the "hat" (see above step) to the top of the "head" of the snowman and then add two miniature chocolate chips (placed upside down) below the hat and finally one orange sprinkle below the chocolate chip eyes (Note 5). Repeat with remaining cookies. Allow them to harden at room temperature.