Author Archives: Christine Lisi

Molasses cookies stuffed with golden oreos

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Another fall themed treat – molasses cookies, but it decided to step it up and stuff them with golden oreos.  I probably didn’t need to, but I did anyway!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I recommend after scooping and stuffing the doughs, you chill them a few hours.  And preheat your oven before baking.

I used a combo of all purpose flour and bread flour, to try and keep these puffy and thick, but you can use entirely all purpose flour.  I also sprinkled cinnamon sugar on top of cookies before baking.

About browning butter.. place it in a skillet and cook over medium heat for several minutes or until you see little brown specs, like below.

  • Ingredients list
  • 3/4 cup butter, browned and cooled in fridge for an hour
  • 1 cup sugar
  • 1 egg
  • 1 tbs water
  • 1/4 cup molasses
  • 1 1/2 cups all purpose flour
  • 3/4 cup bread flour
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Golden oreos

Directions- in a bowl, cream browned butter and sugar.  Add egg and water and molasses.   Mix in dry ingredients.  Scoop out 1/4 cups of dough and divide in half.  Slightly flatten each half. 

On top of one half, place a golden oreo. 

Top with other flattened half of dough. 

Seal cookie. 

Chill several hours.  When ready to bake, preheat oven to 350 degrees and line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 10 to 12 minutes, no longer. 

Cool completely.  

Store in covered container.

Chocolate cookies with m&ms, milk Chocolate chips and finely ground walnuts

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Another recipe to use up leftover halloween candy!  This time plan m&ms.  I thought they’d go good in a chocolate milk chocolate chip cookie with some finely ground walnuts tossed in.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (same for your unsweetened baking cocoa powder).  I used a mix of all purpose flour and bread flour, but you can use entirely all purpose flour.  Also, chill the scooped out doughs a few hours before baking.  And, preheat your oven before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup brown sugar, firmly packed into a measuring cup
  • 1/2 cup sugar
  • 1 tbs vanilla
  • 2 eggs
  • 1 1/2 cups all purpose flour
  • 1 cup bread flour
  • 1 cup unsweetened baking cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbs cornstarch
  • 1 cup m&ms
  • 1 cup milk chocolate chips
  • 1/2 cup walnuts, finely ground

Directions- in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Blend in dry ingredients.  Stir in m&ms, chips and nuts.  Scoop out 1/4 cups dough.  Chill a few hours.  When ready to bake, preheat oven to 350 degreesm. Line a cookie sheet with parchment paper.  Stagger cookies on sheets.  

Bake 10 to 12 minutes, no longer.  Cool completely. 

  Store in covered container.

Snickerdoodles

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I was surprised Rob requested snickerdoodles.  He such a chocolate treat guy!   Baking anything with cinnamon makes me happy.  I love the way it makes the house smell!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.and chill the doughs before baking to keep them puffy

  • Ingredients list
  • 1 cup crisco
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 1/2 cups flour
  • 2 tsp cream of tartar
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • Cinnamon sugar

Directions – in a bowl, cream crisco and sugar.  Add eggs. Blend in dry ingredients.  Scoop out 1/4 cups of dough and roll in cinnamon sugar.  Chilld several hours.   When ready to bake, preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 11 to 14 minutes, no longer. Sprinkle more cinnamon sugar on hot cookiesm. Cool completely. 

Store in covered container.

Week 8 victory monday treats – peanut m&m cookies stuffed with snickers

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We have a ton of leftover candy.   Probably over 200 pieces.   So i will be busy baking with them.

Today – snickers stuffed inside peanut m&m cookies, which basically use a chocolate chip cookie dough, but instead of chocolate chips, i used peanut m&ms.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I recommend chilling the individual doughs for a few hours before baking, and preheat your oven before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 1 1/2 cups brown sugar, firmly packed into measuring cup
  • 1/2 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3 cups all purpose flour
  • 1 cup bread flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • Mini snickers

Directions – in a bowl, cream butter, brown sugar and sugar.  Add eggs and vanilla.  Blend in dry ingredients.  Fold in m&ms.  Scoop out 1/4 cups dough.

Divide each scoop in half and slightly flatten.

On top of one half, place an unwrapped snickers.

Top with other half.

Seal sides.

Chill doughs for a few hours.  When ready to bake, preheat oven to 375 degrees.   Line a cookie sheet with nonstick baking liners.  stagger doughs on sheet.

Bake 12 to 13 minutes (bottoms will be lightly golden).  Cool completely.  

Store in covered container.

NFL Sunday week 8 – White chocolate mudslide cookies sandwiches with caramel filling

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After making chocolate mudslide cookies and peanut butter mudslide cookies, I figured it was time for white chocolate mudslide cookies.  These came out quite flat (will add more flour next time to try to keep them puffier), so i made a caramel filling to make sandwich cookies.

I recommend making the caramel filling first to give it time to cool down. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  And after scooping out the doughs, freeze them for a few hours.

  • Caramel filling ingredients
  • 1 cup brown sugar, firmly packed into measuring cup
  • 1/2 cup butter
  • 1/2 cup heavy cream
  • 1 tsp vanilla

Directions – place butter, brown sugar and heavy cream in sauce pan, over medium/high heat, stir and cook mixture until it boils.  Boil 2 minutes, stirring constantly.  Remove from heat.  Time to make the dough!

  • Cookie ingredients list
  • 2 eggs
  • 3/4 cup brown sugar, firmly packed into measuring cup
  • 3/4 cup sugar
  • 1/2 cup butter
  • 1 cup white chocolate chips
  • 1 tbs vanilla
  • 2 1/2 cups cake flour
  • 1 tsp baking powder

Directions – in a bowl, beat eggs, brown sugar and sugar 5 minutes.  In a microwave safe bowl, melt white chips and butter in 45 second increments until you can stir smooth.. add to egg mixture.  Stir in cake flour and baking powder.  Scoop out 1/4 cups dough and freeze a few hours.  When ready to bake, preheat oven to 350 degrees.   Line a cookie sheet with parchment paper, stagger cookies on sheet. 

Bake 13 to 15 minutes.  No longer. 

Cool completely.   I cut cookies in half

and made a sandwich of each half, using caramel filling. 

Store in covered container.

Double chocolate dulce de leche cookies

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I wanted to make a chocolate version of my dulce de leches cookies, so here they are.

Scoop your flour from your flour bag into your measuring cup so you get the right amount and chill the individual doughs before baking.  And preheat your oven before baking.

  • Ingredients list
  • 1/2 cup butter crisco
  • 3/4 cup sugar
  • 1 egg
  • 2 tsp vanilla
  • 2 tbs dulce de leches
  • 3/4 cup cake flour
  • 1/2 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/2 cup unsweetened baking cocoa
  • 1 tbs cornstarch
  • 1/2 tsp salt
  • 1 cup milk chocolate chips

Directions – in a bowl, cream crisco and sugar.  Add egg, vanilla and dulce de leches.  Blend in dry ingredients.  Miss in chips.  Divide dough evenly into 6 pieces and form tall cylinders.   Chill several hours.  When ready to bake, preheat oven to 400 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 11 to 12 minutes, no longer.  Remove from oven and press a mini hershey bar in each cookie.  Cool completely. 

Store in covered container.

Happy birthday Rachel!

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I always take treat requests, especially birthday one, and my non chocolate loving, non peanut butter loving coworker friend Rachel asked for these – a white chocolate chip cookie with some dulce de leches mixed in.

I recommend scooping the flour from your flour bag into your measuring cup so you get the right amount, and chill the individual scooped doughs for several hours to keep them puffy.

  • Ingredients list
  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tbs vanilla
  • 3 tbs dulce de leches
  • 1 1/2 cups cake flour
  • 1 1/2 cups flour
  • 1 tbs cornstarch
  • 1 tsp baking soda
  • 1 tsp salt
  • 2  cups white chocolate chips (keep some aside to press into tops of cookies after baking)

Directions – in a bowl, cream butter and sugar.  Add eggs, vanilla and dulce de leches, mix in dry ingredients then chips.  Evenly divide dough into 12 pieces and form tall cylinders.   Chill several hours.  Preheat oven to 400 degrees.  Line a cookie sheet with parchment paperm. Stagger cookies on sheet.  

Bake 12 to 13 minutes,  no longer.   Remove from oven, gently press extra chips into tops of cookies. 

  Cool completely.   Set aside.

NFL week 7 friday – brown butter blondies

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A simple, classic request from my hubby for the friday of NFL week 7 – browned butter blondies  with chocolate chips.   They batter is made in no time and they bake in 20 to 22 minutes!

Regarding browning butter – place it in a skillet and cook over low heat until you see tiny brown specs form. (This may take 10 minutes or more, keep an eye on it, so it doesn’t burn). Remove from heat immediately.  

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  And preheat your oven before baking.

  • Ingredients list
  • 1/2 cup butter, browned
  • 1 cup brown sugar, firmly packed into measuring cup
  • 1 egg
  • 1 tbs vanilla
  • 1 cup minus 2 tbs flour
  • 1/2 salt
  • 1 cup chocolate chips

Directions – preheat to 350 degrees.  Line an 8×8 pan with tin foil and spray with baking spray.  Set aside.  in a bowl, combine browned butter and brown sugar.  Add egg and vanilla.  Fold in flour and salt.  Mix in chips.  Spread evenly into prepared pan.  Bake 20 to 22 minutes. They may seem gushy but do not overbake.   Cool completely. Pop in fridge to firm up if you want. 

Store in covered container.

Special dark cookies stuffed with chocolate cake and chocolate ganache and topped with melted dark chocolate

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These are not for the faint of heart.   4x the chocolate – a special dark chocolate cookie stuffed with black cocoa cake, ganache (a fancy name for melted chocolate) and topped with melted chocolate.  I recommend chilling the raw doughs after brjng stuffed to keep them puffy and keep the stuffings (cake and ganache) inside.

Scoop your flour from your flour bag into your measuring cup to get the correct amount (same goes for the baking cocoa).  And preheat your oven to 410 degrees before baking.  And only bake for 15 minutes.

You will need one chocolate cake baked in a round pan, baked according to directions and cooled completely. 

Cut out small pieces 2 inch squares or circles and set aside.  I used my Bills shot glass!

  • Ganache ingredients
  • 4 tbs heavy cream
  • 1/3 cup dark chocolate chips

Directions – in a microwave safe bowl, heat cream for one minute.  Add chips.  Let stand one minute.   Sture smooth.  Let set at room temp for 20 minutes, then place in fridge to firm up.

  • Cookies ingredients
  • 1 cup butter, softened
  • 3/4 cup brown sugar, firmly packed into measuring cup
  • 1/2 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3 tbs heavy cream
  • 3 cups flour
  • 1/4 cup special dark cocoa powder
  • 1 tap baking soda
  • 1 tsp cornstarch
  • 1/2 tsp salt

Directions – in a bowl,  cream butter, sugar and brown sugar.  Add eggs, vanilla and heavy cream.  Mix in dry ingredients.  Divide into 8 even pieces.  Divide each of those in half and slightly flatten each.  On one half, place a square of cake

and 1 tbs ganache.  

Top with other half

and seal edges. 

Freeze overnight.  When ready to bake, preheat oven to 410 degrees.  line a cookie sheet with parchment paper.  Stagger cookies on sheet. 

Bake 15 minutes, no longer. 

Cool completely.    Top with melted chocolate.  Store in covered containerm.

Peanut butter halloween cutout cookies

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With Halloween a little more than a week away, I decided to use my pumpkin, bat, ghost cookie cutters once again.  2 ghosts are frosted with a marshmallow fluff frosting and the rest are topped with melted mini hershey bars…. and mini m&ms for eyes and mouths.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I chilled the doughs after I cut them out.  And preheat your oven before baking.

  • Ingredients list
  • 1 cup peanut butter
  • 1 cup crisco
  • 1 cup brown sugar, firmly packed into measuring cup
  • 1 cup sugar
  • 2 eggs
  • 3 tbs heavy cream
  • 2 tsp vanilla
  • 3 cups flour
  • 1 tsp baking powder

Directions – in a bowl, cream crisco and peanut butter.  Blend in brown sugar and sugar.  Mix in eggs, vanilla and heavy cream.   Stir in flour and baking powder.  Sprinkle flour on a flat surface.  Roll dough to desired thickness.  Cut with cookie cutters, and chill cutouts in a covered container for a few hours.  When ready to bake, preheat oven to 350 degrees.   Line a cookie sheet with parchment paper.  Stagger cookies on sheet. 

Bake 10 to 12 minutes,  no longer.  Cool completely.  

You can frost these with a marshmallow fluff frosting (2 tbs softened butter, 1/2 cup fluff, 1 cup powdered sugar and enough milk to get the consistency you want, or melted chocolate.  Store in covered container.