Best 5 Peek A Berry Boo Cookies Recipes

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Are you ready for a delightful culinary experience that will tantalize your taste buds and transport you to a world of sweet and tangy bliss? Look no further than the irresistible "Peek a Berry Boo Cookies"! These delectable treats are a symphony of flavors, combining the soft and chewy texture of a cookie with the vibrant burst of fresh, juicy berries. With their captivating presentation and irresistible aroma, these cookies are sure to become an instant favorite among friends and family. So, gather your ingredients, preheat your oven, and embark on a delightful journey into the world of Peek a Berry Boo Cookies. Let's begin!

Here are our top 5 tried and tested recipes!

RASPBERRY PEEK-A-BOOS



Raspberry Peek-a-Boos image

A classic recipe from Betty's 1964 "Bisquick Cookbook," these easy frosted muffins overflow with juicy fresh raspberries.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 12

Number Of Ingredients 12

1 to 1 1/4 cups fresh raspberries
4 tablespoons granulated sugar
1/2 teaspoon nutmeg
1/2 teaspoon ground cinnamon
2 teaspoons lemon juice
2 cups Original Bisquick™ mix
1/4 cup softened butter
2/3 cup milk
1 cup powdered sugar
1/2 teaspoon vanilla
Pinch of salt
1 1/2 tablespoons milk (or enough to make it easy to drizzle)

Steps:

  • Heat oven to 450°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease muffin cups.
  • In small bowl, toss raspberries, 2 tablespoons of the granulated sugar, the nutmeg, cinnamon and lemon juice. Set aside.
  • In medium bowl, mix Bisquick mix, remaining 2 tablespoons granulated sugar and the butter. Add milk all at once; stir with fork into soft dough. Beat 20 strokes.
  • Spread a tablespoonful of dough in bottom of each muffin cup. Top each with 1 tablespoon raspberry mixture. Drop slightly less than 1 tablespoonful of dough onto berries.
  • Bake 10 to 15 minutes or until golden brown. Remove from muffin pans immediately after baking. Cool slightly.
  • Meanwhile, in small bowl, stir together Glaze ingredients until easy to drizzle. Drizzle over muffins.

Nutrition Facts : ServingSize 1 Serving

BLACKBERRY PEEKABOO COOKIES



Blackberry Peekaboo Cookies image

My grandmother bakes this recipe every year for the holidays. She uses homemade blackberry jam that she makes fresh every summer. These cookies are so delicious! -Jacquie Franklin, Hot Springs, Montana

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 3 dozen

Number Of Ingredients 9

1/2 cup butter, softened
1/2 cup shortening
2 cups packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
4 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
3/4 cup seedless blackberry spreadable fruit

Steps:

  • Cream butter, shortening and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place half of the circles onto parchment-lined baking sheets. Spread 1 teaspoon spreadable fruit in the center of each circle; top with remaining circles, pressing edges lightly to seal., Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 162 calories, Fat 6g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 179mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.

PEEK -A-BERRY BOO COOKIES



Peek -A-Berry Boo Cookies image

This was publish in the Baking Sheet of King Arthur Flour recipe booklet publication. It was a recipe makeover of an original recipe that belonged to Valerie Gardner of Idaho. They are oatmeal cookies with a spoonful of jam in the middle, covered with more oatmeal cookie dough. The jam peeks out of the center of the oatmeal cookie.

Provided by Marz7215

Categories     Dessert

Time 30m

Yield 48 cookies, 20 serving(s)

Number Of Ingredients 13

1/2 cup unsalted butter
1/2 cup vegetable shortening
1 cup packed brown sugar
3/4 cup granulated sugar
1 large egg
1/4 cup water
1/2 teaspoon almond extract
2 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups quick-cooking rolled oats
2/3 cup red raspberry preserves

Steps:

  • Preheat oven to 375°F; line two cookie sheets with parchment paper.
  • Cream together butter and shortening. Add the sugars, and beat until fluffy. Beat in the egg, water and almond extract.
  • In a separate bowl, whisk together the flour, baking soda, salt and cinnamon. Add to the butter mixture and mix until evenly combined. Stir in the oats. Scoop by the tablespoon onto baking sheets, make a dent on top with your thumb (or the top of the almond extract bottle, which is the perfect size). Place 1 tsp of raspberry preserves on each cookie. Top with a small amount of cookie dough (1/2 to 1 level teaspoonful, a blob about the size of a peanut M&M candy).
  • Bake for 12 to 14 minutes until golden brown around the edges. Remove from the oven and cool on the sheet for 5 minutes before transferring to a rack to complete cooling completely.

Nutrition Facts : Calories 278.3, Fat 10.7, SaturatedFat 4.6, Cholesterol 22.8, Sodium 191.8, Carbohydrate 43, Fiber 1.4, Sugar 23.4, Protein 3.3

BOO! COOKIES



Boo! Cookies image

There's nothing scary about making or eating these cute cookie pops. Take 'em to a school party or a fall bake sale, and they will be the star of the show!-Krissy Fossmeyer, Huntley, Illinois

Provided by Taste of Home

Categories     Desserts

Time 2h10m

Yield about 2-1/2 dozen.

Number Of Ingredients 13

1-1/4 cups butter, softened
1-3/4 cups confectioners' sugar
2 ounces almond paste
1 egg
1/4 cup 2% milk
1 teaspoon vanilla extract
4 cups all-purpose flour
1/2 teaspoon salt
Wooden skewers or lollipop sticks
ICING:
2 cups confectioners' sugar
1/3 cup evaporated milk
Food coloring of your choice

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy; add almond paste. Beat in the egg, milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Insert skewers or sticks. Bake at 375° for 7-8 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool., In a large bowl, whisk confectioners' sugar and milk. Gently spread icing over cooled cookies; allow to dry completely. Tint remaining icing with food coloring. Decorate as desired; allow icing to dry.

Nutrition Facts : Calories 203 calories, Fat 9g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 107mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

PEEK-A-BOO CARAMILK COOKIES



Peek-A-Boo Caramilk Cookies image

So called, because there is a piece of caramilk bar hidden in the middle of each cookie. I've adapted the recipe from Canadian Living. The picture was taken while they were still warm.

Provided by Chef Dee

Categories     Dessert

Time 10m

Yield 30 cookies

Number Of Ingredients 11

1/4 cup chocolate chips
3/4 cup softned butter
1 cup white sugar
2 large eggs
1 teaspoon vanilla
2 cups flour
1/2 cup cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 Cadbury caramilk bars

Steps:

  • Melt the chocolate chips in the microwave.
  • Beat butter with sugar, then beat in eggs.
  • Add melted chocolate and vanilla.
  • Beat.
  • Whisk together the dry ingredients.
  • Stir this by hand into the butter mixture.
  • Cover and chill for 30 minutes.
  • Break each Caramilk bar into squares.
  • Roll dough into balls using 1 tablespoon of dough.
  • Make an indentation in the dough, and put the caramilk square into it, seal the dough around it.
  • Reshape into a nice circle and press down slightly.
  • Bake on sprayed pans@ 375° for 10 minutes.

Nutrition Facts : Calories 114.2, Fat 5.6, SaturatedFat 3.3, Cholesterol 26.3, Sodium 109.5, Carbohydrate 14.8, Fiber 0.6, Sugar 7.5, Protein 1.6

Tips:

  • Use fresh or frozen berries for the best flavor and texture.
  • If using frozen berries, thaw them completely before using.
  • Be sure to cream the butter and sugar together until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Fold in the flour and baking powder until just combined.
  • Do not overmix the batter, or the cookies will be tough.
  • Chill the dough for at least 30 minutes before baking.
  • Bake the cookies at 350 degrees Fahrenheit for 10-12 minutes, or until the edges are just beginning to brown.
  • Let the cookies cool on a wire rack before serving.

Conclusion:

Peek-A-Berry Boo Cookies are a delicious and easy-to-make treat that is perfect for any occasion. With their soft and chewy texture, sweet and tangy flavor, and festive appearance, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a fun and festive cookie recipe, give Peek-A-Berry Boo Cookies a try!

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