Dairy
Easy
50 Minutes
Diets 
These cookies are fairly simple to bake in large batches and present beautifully.
1 cup sugar
1/2 cup brown sugar
2 eggs
2 teaspoons vanilla extract
2 sticks margarine, melted
2 and 1/2 cups Mishpacha Flour
1/4 cup Gefen Cocoa
1/4 teaspoon salt
1 teaspoon baking soda
1 cup white chocolate chips
1 and 1/2 cups sugar
2 eggs
2 tablespoons vanilla extract
3 cups Mishpacha Flour
1/2 cup oil
3/4 teaspoon baking soda
16 sandwich cookies, crushed by hand
6 tablespoons Gefen Cocoa
2 tablespoons caramel
3 tablespoons boiling water
1 tablespoon Gefen Peanut Butter
5 cups milk
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
In a bowl, combine sugars, eggs, and vanilla and mix well.
Stir in remaining ingredients in order until well combined.
Roll into two tablespoons-sized balls and place on baking sheet.
Bake for 10 minutes.
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
Cream sugar, eggs, and vanilla. Mix in flour, oil, baking soda, and 3/4 of the sandwich cookies.
Place two tablespoons-sized balls on baking sheet, spread out. Sprinkle with crushed sandwich cookies.
Bake for 10–12 minutes, until edges begin to crisp.
Dissolve cocoa and caramel in boiling water.
Place all ingredients in a blender and blend until smooth.
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