Monster cookies

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I haven’t made these in a while!  They suit so many cookie tastes – peanut butter, oatmeal, m&ms, milk chocolate chips.   I baked these directly from the freezer and they stayed perfectly puffy too!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Freezer your individual doughs for at least a few hours and preheat your oven to 350 degrees before baking.

  • Ingredients list
  • 1 /2 cup butter, soft
  • 1/2 cup peanut butter
  • 3/4 cup brown sugar firmly packed into measuring cup
  • 1/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 3/4 cups flour
  • 1 tsp baking soda
  • 1 tbs cornstarch
  • 1 cup old fashioned oats
  • 1 cup mini m&ms
  • 1 cup milk chocolate chips

Directions – in a bowl, cream butter, peanut butter, sugar and brown sugar.  Add eggs and vanilla.  Mix in dry ingredients and oats.  Add m&ms and chips.  Scoop out 1/4 cups of dough.   Freeze several hours, at least. Bake directly from freezer.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.   Stagger cookies on sheet. 

Bake 11 to 13 minutes, no longer.  Cool completely. 

Store in covered container

Brown sugar snowball cookies with chocolate covered cookie dough bites

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I have a bunch of different snowball recipes.  Today is the brown sugar variety.  With chocolate covered cookie dough bites.  Not sure they were needed.  We will find out tomorrow when I bring them into work.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I recommend freezing the individual doughs after you scoop them out.  Keep them frozen right up until they are baked. And preheat your oven before baking.

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/2 cup crisco
  • 2 cups brown sugar, firmly packed into measuring cup
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups all purpose flour (scooped from flour bag into measuring cup so you get the right amount)
  • 2 cups bread flour (scooped into measuring cup)  can use entirely all purpose flour if you don’t have bread flour
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 8 oz cookie dough bites, placed in freezer for a few hours)
  • Powdered sugar
Cookie dough bites!

Directions – in a bowl, cream butter, crisco and brown sugar.  Add eggs and vanilla.  Blend in flour(s), baking soda and salt.   Mix in cookie dough bites with hands.   Scoop out 1/4 cups dough.

Roll in powdered sugar.

Place in covered container in freezer.

When ready to bake, preheat oven to 350 degrees.   In a cookie sheet lined with parchment paper, stagger cookies on sheet. 

Bake 12 to 14 minutes.  Remove from oven and sprinkle hot cookies with more powdered sugar. 

Cool completely and store in covered container.

Happy National chocolate chip cookie day!

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In honor of national chocolate chip cookie day, we will be celebrating at ESPN Radio with these chocolate chip cookies.  They are made with browned butter and bread flour.  I was in a hurry today,  so i needed a recipe with melted butter.  No time to chill, so bread flour helps with the cookies from spreading too much.

Spoon 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 cup butter
  • 1/4 cup sugar
  • 1 1/4 cups brown sugar,  firmly packed into measuring cups
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla
  • 2 tbs heavy cream
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups chocolate chips

Directions – preheat oven to 350 degrees.   Line cookie sheets with parchment paper and set aside.  place  butter in pan and cook over low-medium heat until you see brown specs.  it will look like this.

Cool in a bowl in fridge for 5 minutes.  Remove from fridge and mix in sugar and brown sugar.  Add eggs,vanilla and cream.  Blend in dry ingredients,  then chips. Scoop out 1/4 cups dough and stagger on prepared cookie sheets. 

Bake 12 minutes, no longer.  Cool completely. 

Store in covered container.

No bake cookie dough pie

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Another super simple, super sweet treat.  This no bake pie is kind of like a cheesecake, with cream cheese cook whip, sugar and brown sugar in the filling.  A golden oreo crust.  And eggless cookie dough in the filling and on top.

  • Crust ingredients
  • 20 golden oreos (or regular), finely ground
  • 1/4 cup butter, melted

Directions – line a pie plate with tin foil.  Set aside.  In a bowl, combine oreos and butter.  Evenly press into pan.  Place in freezer.

  • Cookie dough pieces
  • 6 tbs butter, softened
  • 1/3 cup brown sugar, firmly packed into measuring cup
  • 2 tbs sugar
  • 1 tsp vanilla
  • 1 cup flour, heated on a microwave safe plate on microwave for 20 seconds, then stir on plate
  • 1 tsp milk
  • 1/2 cup mini chocolate chips

In a bowl, combine butter, sugar and brown sugar.  Add flour and milk.  Mix in chips.  Scoop out 1/2 tbs dough and roll into balls.  Place in freezer while you make the filling.

  • Filling ingredients
  • 4 oz cream cheese, softened
  • 8 oz container cool whip, thawed
  • 1/4 cup sugar
  • 1/4 cup brown sugar, firmly packed into measuring cup

Directions – in a bowl, cream cream cheese, sugar and brown sugar.  Blend in cool whip.  set a few frozen cookie doughs aside, place rest in filling. 

Assembly – remove crust from freezer.  Evenly spread filling over.  Place extra cookie doughs on top.  Freeze at least an hour.  Store in covered container.

Thanks for stopping by!

Melted Ice Cream Brownies

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There are another tweak of a brownie recipe.  Four (!) ingredients – a brownie mix, one egg, melted butter and melted chocolate ice cream. You can use any flavor ice cream.  I baked them at a lower temperature, 325, because sometimes I find my brownies edges are too crisp.  

To melt the ice cream – place 1 1/2  cups in a microwave save bowl, microwave in 15 second increments until you can stir melted.   Pour in another measuring cup to make sure you have one cup.  Discard the rest.

  • Ingredients list
  • 1 brownie mix
  • 1 egg
  • 1/4 cup butter, melted
  • 1 cup melted ice cream

Directions – Preheat your oven to 325 degrees.  Line an 8×8 pan with parchment paper and set aside.  In a bowl, combine all four ingredients and stir until just combined.   Spread in prepared pan.  Bake 28 to 32 minutes or until a toothpick inserted in center comes out with a few moist crumbs. Cool completely. 

Store in covered container.

Peanut butter cookies stuffed with chocolate peanut butter

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Continuing my run of cookies stuffed with stuff, I present  butter cookies stuffed with chocolate peanut butter. 

You must bake these frozen, directly from the freezer to keep the chocolate peanut butter inside.  Remember to firmly pack your brown sugar into your measuring cup and scoop your flour from your flour bag into your measuring cup.  And preheat your oven before baking.

  • Ingredients list
  • 1 cup crisco
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup brown sugar, firmly packed into measuring cup
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder

Directions – scoop out tbs of chocolate peanut butter and freeze a few hours.  After a few hours, make your dough.   in a bowl, cream crisco,  peanut butter, brown sugar and sugar.  Add eggs and vanilla.  Blend in dry ingredients.   Scoop out 1/4 cups of dough.

Divide in half and flatten each half

Place one tbs of frozen peanut butter on one half

Top with other half

Seal edges.

Place in a container in freezer for a few hours.  When ready to bake, preheat oven to 375 degrees.   Once oven is preheated, take cookie doughs out from freezer and stagger on a cookie sheet lined with parchment paper

Bake 15 to 16 minutes, no longer.

Cool completely and store in covered container.

Black cocoa cookies stuffed with cookies and cream spread

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The other day, I made peanut butter cookies stuffed with smores spread.  I am following that up today with black cocoa cookies stuffed with cookies and cream filling. 

Another amazing Aldi find!

A few things about this recipe.   Scoop out the cookies and cream spread and freeze for several hours.  As always, scoop the flour from your flour bag and cocoa from it’s container so you get the right amount.  Make the dough and once you fill each one with a ball of the spread, freeze the doughs for several hours.  Only when you are ready to bake, take the dough out.  Directly bake, in a preheated oven at 350 degrees from freezer.  only bake 15 to 16 minutes.  And store them in the fridge after they are completely cooled.

  • Ingredients list
  • 1 cup butter, softened
  • 1 3/4 cup sugar
  • 3/4 cup brown sugar firmly packed into measuring cup
  • 2 eggs
  • 1 tsp vanilla
  • 1 2/3 to 3 cups flour (i may use 3 next time to try and prevent spreading a little more)
  • 1 cup black cocoa
  • 1 tbs cornstarch
  • 1 tsp baking soda
  • Cookies and cream spread, scooped into tiny mounds and frozen solid

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Mix in dry ingredients.   If dough seems too dry, add a tbs or two of heavy cream or milk.  Scoop out 1/4 cup of dough.

Divide in half and flatten each half.

On one half, place a frozen mound of cookies and cream spread. 

Top with other flattened half. 

Seal edges.

Freeze doughs for several hours.  When ready to bake, keep dough in freezer until oven is preheated to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.   Bake 15 to 16 minutes,  no longer.  Cool completely.   Store in fridge in covered container to keep filling firm.

Thanks for stopping by!

Peanut butter cookies stuffed with smores spread

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I saw this smores spread at Aldi and thought it would be perfect to scoop it out, freeze each one and stuff them in cookies.  I chose peanut butter cookies this time. I baked the dough frozen to keep the spread inside, so i highly suggest doing that.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  And preheat  your oven to 350 degrees before baking.  Also do not take dough out of fridge until you are ready to pop them in the oven.  Gotta keep that smores spread inside the cookie!

  • Ingredients list
  • 1/2 cup butter, softened
  • 1 cup peanut butter
  • 3/4 cup brown sugar, firmly packed into measuring cup
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 tbs milk
  • 1 tsp baking soda
  • 2 cups flour
  • 1 cup peanuts, finely ground
  • Smores spread, scooped into rounded tbs and frozen solid

Directions – in a bowl, cream butter, peanut butter, brown sugar and sugar.  Add egg, vanilla and milk.  Blend in flour and baking soda.  Fold in peanuts. Scoop out 1/4 cups dough.

Divide in half and slightly flatten each half.

On one half, place a frozen smores ball.

Top with other flattened  half of pb cookie dough.

Seal cookie so smores ball is hidden. 

Freeze dough overnight.  Leave dough in freezer until oven has preheated to 350.   Line a cookie sheet with parchment paper and stagger cookies on sheet. 

Bake 16 to 18 minutes. 

Cool completely.   Store in covered container.

Cinnamon sugar topped oatmeal cookies

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I have not made good old fashioned oatmeal cookies in a while, so i thought it was time i did.   These use vegetable oil instead of crisco or butter.   Super easy to make and they come out pretty puffy as you can see.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also chill the dough for a couple of hours.  And preheat your oven before baking.

  • Ingredients list
  • 1 1/2 cups oats (i used quick, you can also use rolled or old fashioned)
  • 1/2 cup sugar
  • 1/4 cup brown sugar firmly packed into measuring cup
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 1/2 cups flour
  • 2 tsp vanilla
  • 2 eggs
  • 1/2 cup vegetable oil (any other oil would likely be fine too)

Directions- in a bowl, combine all the dry ingredients.  Mix in vanilla, eggs and oil.  Scoop out 2 tbs dough.  Sprinkle tops with cinnamon sugar.   Chill for a few hours.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.   I lined up cookies 3 to each row (they did not spread).  Bake 10 to 12 minutes, no longer.  Cool completely and store in covered container.

If you want, you could frost these too.

Combine, in a bowl, one cup powdered sugar, 1/2 tsp vanilla and 1 to 2 tbs milk. 

Peanut butter cookies stuffed with mini Mr. Goodbars

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I had a bunch of extra mini mr goodbars and came up with the idea of stuffing them in peanut butter cookies.

It has been hotter than hell here the last 5 days, so i froze the dough to prevent too much spreading while baking.  

Remember to firmly pack your brown sugar into your measuring cup so you get the right amount.  Also, spoon 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 cup crisco
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 cups flour

In a bowl, cream crisco, peanut butter, brown sugar and sugar.  Add eggs and vanilla.   Blend in dry ingredients.   Scoop out 1/4 cups of dough. 

Divide into half. 

Place a mini Mr  goodbar on one half. 

Top with the other half

and seal edges. 

Freeze a few hours.  When ready to bake, preheat oven to 375 degrees.   Line a cookie sheet with parchment paper and stagger cookies on sheet.  

Bake 15 minutes.( No longer.)

  Cool completely.  Store in covered container.