I made these for a Christmas cookie exchange b/c I was looking for something different and they were a hit! I left out the nuts and coconut in the filling, added about a quarter cup of peanut butter, and used only 1 teaspoon of milk. I doubled the recipe, but you really don't need to double the filling--I had a lot left over! Refrigerating the dough for about 10 minutes helps with the rolling. Also, it's helpful to dip the end of the spoon in flour before making the indentations in the cookie. I think I'm going to try rolling these in confectioner's sugar (like a traditional crinkle) before filling next time, and I'm excited to try different fillings!!

Reviewed On: Dec. 5, 2009

I almost NEVER follow a recipe exactly but this is perfect as-is! Not the healthiest thing I make, but good for a once-in-awhile treat!

Reviewed On: Nov. 20, 2009

I prefer these with butterscotch chips and pecans, but my husband loves them with chocolate chips so I split the batch and do both. I also use 1 1/2 tsp pumpkin pie spice plus 1/2-1tsp cinnamon. It my oven 360 degrees for 12 minutes works best, but that will be different for everyone. Just make sure you take them out when they are nice and soft still!

Reviewed On: Nov. 20, 2009