I saw this oreo cookie spread at the grocery store and thought “I HAVE to bake something with this”  crushed oreos and butter and sugar?   Yes, please!  The recipe is really simple.  I basically took one of my peanut butter cookie recipes and substituted the oreo cookie butter/spread for the peanut butter.  I think the onlything i would change for next time is to chill the dough.  I prefer puffy cookies.  And chilled dough gives you puffy cookies.  You can also frost these or make them into sandwich cookies if you want, once they are completely cooled.

Ingredients –  1 cup shortening, 1 cup oreo cookie spread (I used a 13 ounce jar), 1 cup sugar,  1 cup brown sugar, 2 eggs, 1 tsp baking powder, 1 1/2 tsp baking soda, 1/2 tsp salt, 2 1/2 cups flour (scooped from a flour bag or flour container into your measuring cup, using a spoon)

Directions – cream shortening, oreo cookie spread, sugar, and brown sugar.  Mix in eggs.  Fold in dry ingredients.  Roll 4 tbs dough into balls.  (You can chill for an hour or so if you want).  Stagger cookies on cookie sheet that has been lined with non baking sheets like this.

Bake in an oven that has been preheated to 375 degrees for 9 to 14 minutes.  Immediately sprinkle with powdered sugar.  Cool completely. You may frost with your favorite frosting.   Store in covered container.  

Again, with temperatures near 90 degrees and a dew point near 70 for a seventh straight day,  I could not bring myself to turn on our oven to bake..so I went with these smores bars.    The marshmallows are broiled for a minute, but I used my toaster oven, which did not heat up our kitchen at all.  You can use one of those butane torches to toast the marshmallows  if you are so brave.  

These are easy, but a tad messy! 

Ingredients for the crust – 2 cups graham cracker crumbs,  2 tbs brown sugar, 2 tbs sugar, 1 stick of butter (melted). 

Directions – combine ingredients and Press into 8×8 pan.

Ingredients for filling – 2 cups Hershey kisses (or another type of chocolate chips), 1 cup heavy cream, 2 tbs butter

Directions – combine kisses and butter in a bowl.  Boil heavy cream in saucepan.  Pour over kisses and butter, stir smooth.  Pour over crust.  Chill 2 hours.

Spray cookie sheet or other pan with Pam.spread marshmallows evenly on top.  Broil 1 to 2 minutes or until golden.  Using a spatula, remove  from sheet and place on top of chocolate layer.  Chill 2 hours.  Store in fridge.  

To cut – use a wet knife.  Makes it easier to cut through.   

Both of my goddaughters chose a trest to make for today’s visit (and a baking video too).  Sara chose fudge with oreos. This is what I call “cheater fudge”.  3 ingredients.  Woo hoo! You can also put in candy, nuts etc if you want.

Ingredients – 2 cups chocolate chips, 14 oz can condensed milk, oreos

Directions – In microwave safe bowl, melt chips and condensed milk for 1 minute, or until you can stir melted.  Spread in a pan sprayed with Pam (8×8 for thicker fudge,  9×13 for thunger fudge.  Press oreos (or candy) in top ao that each piece of fudge has and oreo in the center.  Store in covered container.  

My beautiful goddaughters visited with their mom, Susan, one of the best friends I have and the girls wanted to make treats and a baking video.  Lyndsey wanted something with peanut butter and in suggested this.   No oven necessary, which is great on a day like to day : 92 and humid.  This will be a baking video as well!

Ingredients – 1 1/2 cups peanut butter, 1 stick of butter, 3-4 cups powdered sugar, 20-24 Graham cracker sheets, 2 cups milk chocolate, 6 tbs shortening

Break graham cracker sheets in half.  Melt chocolate and shortening in a microwave proof bowl for a minute (or until you can stir it melted).    dip the graham crackers on both sides and place on parchment paper (which is on top of a cookie sheet).  Freeze 10-20 minutes.  

Filling – mix peanut butter, butter and powdered sugar.  (You may need to use a mixer).  You can also use your hands!

Place 3 tbs peanut butter between 2 graham cracker squares to make your sandwich.  Top with additional melted chocolate.  Chill 1 hour.  Store in fridge.

I am wearing one of my Geneseo hoodies.  On July 14th.  It is 62 and rainy, one day after it was 90 with a dew  point of 70.. a cold day is a good baking day, right?   Today’s cookie features copycat recipes from this cookie place in NYC, Levain.  Have any of you been there?  The cookies apparently are huuuuge.  Half of this cookie i have made today is made with dough from a chocolate chip cookie with m&ms and the other half is chocolate chocolate chip dough with m&ms.  I stuffed them with oreos.

Chocolate chip cookies ingredients – 1 cup butter, 1 cup brown sugar (firmly packed into measuring cup), 1/2 cup sugar, 2 eggs, 2 tsp vanilla, 3/4 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, 1 tbs cornstarch,    3 1/3 cups flour (scooped from flour bag or container into measuring cup), 1 cup m&ms. 1/2 cup chocolate chips, oreos.

Directions –  Cream butter, brown sugar and sugar.  Add eggs and vanilla.  Fold in dry ingredients.  Mix in chips and m&ms.  

Chocolate chocolate chip cookies ingredients – 1 cup butter, 1 1/4 cups sugar, 2 eggs, 1 1/3 cups semisweet chocolate chips, 1 1 /4 cups flour, 1 cup plus 2 tbs bread flour (both flours scooped from flour container into measuring cup), 1/2 cup baking cocoa, 1 tsp baking powder, 1/4 tsp salt, 1 cup m&ms, 1 cup chocolate chips.

Directions – melt chocolate in microwave safe container in 45 second increments until you can stir smooth.   Set aside.  Cream butter and sugar.  Add eggs.  Stir in melted chocolate.  Fold in dry ingredients. Stir in m&ms and chips.

Using a cookie scoop, scoop out some chocolate chip cookie dough.  Form dough with an indentation in middle, like this- 

Do the same with the chocolate dough, with an indentation in the middle, like this.

Place an oreo in one dough.

Place other piece of dough on other side 

And form around oreo until covered. 

 Chill dough mounds 1 hour.

Preheat oven to 350.  Stagger 8 cookies to a sheet that has been lined with nonstick baking liners.  

Bake 15 to 20 minutes.  Cool 5 to 10 minutes on sheet.  Remove.  Cool completely and store in covered container. 

It was 90 degrees and humid today (what a great combination), so I went with a no bake treat!  Peanut butter pie.   I used fat free cream cheese, low fat peanut butter and fat free cool whip for the filling.  For the crust,  I used  double stuff chocolate oreos.  You could use another kind of oreos or graham crackers, nilla  wafers etc, if you prefer.   This is a good pie, but not as good as the one our friend, Frank Foligno, made at Christmas time. 

Pie crust  – 25 oreos, finely crushed (I used a food processor), 1 stick of butter, melted

Combine and press into bottom and sides of pie pan.

Filling – 8 oz cream cheese (softened), 8 0z container of cool whip (thawed), 1 cup peanut butter, 2 cups powdered sugar.

Blend cream cheese and peanut butter.  Fold in cool whip.  Stir in powdered sugar.  Spread evenly into crust.  Chill 1 hour.

Topping – any kind of chocolate, melted (i.e. Hershey kisses, chocolate chips, peanut butter cups)  

Drizzle on top of pie.  Store in fridge.

While perusing recipes online, I came
 across a bunch of rocky road recipes and saw one for cookies and thought “why not?”. (Plus I have a ton of marshallows I need to use). You can use whatever chocolate cookie you want.  I used the Ghirardelli decadent cookies.  I opted for walnuts, but you can use almonds or pecans or something else, or leave them out (although I think the nuts are an integral part of what makes rocky road – rocky road.  )  this will also be my next baking video on youtube. 

Cookies – 10 oz ghiradelli 60 percent cacao bittersweet chocolate chips, 2 eggs, 1/2 cup sugar, 2 sp vanilla, 1/4 cup flour (scooped from flour container into measuring cup), 1/4 tsp baking powder, 1/8 tsp dalt, 2 tbs butter, 3/4 cup chopped nuts.  

Directions – whisk together eggs, sugar and vanilla. 

 In a separate, microwave safe bowl, melt 1 cup of chips and butter in 45 second increments until you can stir it melted,  like this.

Add chocolate mixture and dry ingredients to sugar/eggs/vanilla combo.  Fold in nuts and remaining chips.  Chill 30 min.

Preheat oven to 350.  On cookie sheet, lined with nonstick baking liner, put 2 tbs dough for each cookie, staggering 8 cookies to a sheet.  Bake 10 to 15 minutes.  (Depending how “done” you want your cookies).  Upon removing from oven.  Gently press 4 minimarshmallows on top of each cookie.

Let sit on cookie sheet 5 minutes.  Transfer to a plate to cool  completely.

Frosting – 2 cups powdered sugar, 1/4 cup baking cocoa, 4 tbs butter (melted ), hot water (up to 1/4 cup) 

Directions – combine powdered sugar, cocoa and butter.  Add enough water to make frosting as thick or thin as you want.  Frost cooled cookies.  Store in coversed container.

hi friends!!!  check out youtube for my latest baking video!  peanut blossoms!

While racking my brain of what to make for my next blog subject and baking video for youtube, I thought Peanut blossoms would be a good idea. Whenever I bring them to work, at least 5 people tell me they are their favorite cookies.   ( I  wonder if it is the peanut butter/chocolate combo or the Hershey kiss?  I have fun memories of making them around Christmas time with my mom, so I love making these)    And if these cookies make people happy, that makes me happy.  We need a little more joy, love and kindness in the world.  

One of the funniest things about these cookies is that out 13 year old chocolate lab, Charlie, kept trying to hip check me out of the way so he could lick the floor for ant peanut butter.  The dog is a peanut butter fiend!   He is cleary exhausted now from his scrounging efforts. 

If you want, you can chill the mounds of dough for an hour or so.  That way they don’t spread as much.  

Ingredients – 1 cup shortening,  1 cup peanut butter, 1 cup sugar, 1 cup brown sugar, 2 eggs, 2 1/2 cups flour, 1 1/2 tsp baking soda, 1 tsp salt, hershey’s kisses.

Directions – preheat oven to 375.   Cream shortening, peanut butter, sugar and brown sugar.  Add eggs. Fold in dry ingredients.  Using a cookie scoop or ice cream scoop, scoop out dough and roll it balls.  On a cookie sheet, lined with nonstick baking liners, stagger cookies (8 z per sheet).  Bake 9 to 11 minutes.  Immediately press unwrapped kiss in each cookie.  Let sit on sheet for 5 minutes.  Remove.  Cool completely and store in covered container.  You can microwave these 10 to 15 seconds before eating, if you want. 🙂