Instead of bringing in chocolate chip cookies to work tomorrow, I decided to “cheescape factory” them.. as in taking it to another decadent level bc sometimes “just” a chocolate chip cookie is not enough. From the top down, these have an oreo filling with melted chocolate on top, a Reese’s peanut butter filling with melted chocolate, and chocolate frosting.   You are welcome Sunday ESPN Radio coworkers!  

The cookies

• 1 cup butter (softened) ,  1 cup brown sugar,   1 egg,  3/4 cup powdered sugar, 2 tbs water , 1/2 tsp vanilla, 2 2/3 cups flour, 1/2 tsp salt, 1/2 tsp baking soda, 1 to 1 1/2 cups chocolate chips.

Cream butter, brown sugar and powdered sugar.  Add egg l, water and vanilla.  Mix in dry ingredients.   Fold in chips.  Chill for an hour.  Roll into 1/4 cup size mounds of dough and chill for a few more hours or overnight (the chilling is important for puffy cookies). Preheat oven to 400 degrees.  Bake for 2 minutes.  Without opening oven door, drop temperature to 350 and cook for another 9 to 10 minutes.  The tops will just start to be a light golden.   LeT them cool on the sheet for 5 or 10 minutes.  Then let cool completely before frosting.

Oreo filling frosting

• 1/2 cup shortening, 2 1/2 cups powdered sugar, 1 tsp vanilla, 1/6 cup water, crushed oreos.

Combine.  Beat on high speed 2 minutes.  Fold in crushed oreos 

Reese’s frosting

• 1/2 cup peanut butter,  2 tbs butter,  1/8 cup brown sugar, 1/2 plus 1/8 cup powdered sugar.

Melt peanut butter, butter and brown sugar.  Add powdered sugar.  If it seems too thick, add a littlw milk or water to thin it out.

Chocolate frosting

• 1/4 cup butter (melted) 2 cups powdered sugar, 1 tsp vanilla, 1/4 cup chocolate chips (melted), milk

Mix butter, powdered sugar, vanilla and melted chocolate.  Add enough milk to thin it out.

The melting chocolate is pretty easy,  put a cup of chocolate chips (or white or milk chocolate) into a microwave proof  bowl.  Add 1 tbs vegetable oil (or whatever oil you have).  Microwave it in 45 second increments until you can stir it smooth.

These are from Betty Crocker.  They have a sugar cookie/graham cracker crust with a layer of fudge and toasted marshmallows on top.  

Crust – 1 pkg sugar cookie mix, 1 cup of graham cracker crumbs, 1 stick of butter (melted).  

Combine and press in ungreased 8×8 pan.  Bake 350  in a preheated oven for 18 to 23 minutes.  Let cool.

Fudge layer – 2 cups of chocolate chips, 14 oz condensed milk.

Microwave in 45 second intervals until you can stir it smooth.  Place on top of crust.  Chill 1 hour.

Sprinkle with mini marshmallows.

Broil on high for one minute.

Let stand 1 hour.  Cut with a knife that has been run under hot water and wiped off.  That makes it easier to cut.  (You will have to do the water thing a few times)

Rob asked if I could make macaroons, so here they are.  They were easier than I thought!  

1/2 cup flour,  5 1/2 cups shredded coconut,  2 tsp vanilla, 1/2 tsp salt, 14 oz can condensed milk. 

Combine ingredients.  Form 2 tbs dough into balls (you may want to run your hands through water a few times.  It make dough easier to work with).  These do not spread out at all, so you can probably leave an inch between each one.  Bake at 350 for about 10 minutes (the coconut on tops gets a light golden color).  Don’t over bake these.  Let them cool and dip bottoms in melted chocolate and place them upside down until the chocolate dries.

I got a request for these from my friend and coworker, Kevin Winter.  (Yes, I take requests!)  

1 brownie recipe, prepared and baked as directed.  Let cool.

Cookie dough layer – 3/4 cup butter, 3/4 cup sugar, 3/4 cup brown sugar, 1 tsp vanilla, 1/4 tsp salt, 1 cup flour.

You can work with either softend or melted butter.  Add sugar and brown sugar.  Mix in vanilla and salt.  Add flour.  If you would like it a little thicker, add a tad more flour or a little powdered sugar.  Spread over cooled brownies.

Topping – 2 cups of chocolate chips (or milk or white chocolate).  Melt in a microwave proof bowl in 45 second intervals until you can stir it smooth.  Add 1 tbs oil.  Spread on top of cookie dough.  

I usually cut the brownies before the chocolate hardens.  I find it easier to cut them this way.

So for the final day of 2016, I laid it up in terms of bringing in treats to work.  They are molasses cookies stuffed with golden oreos.  I didn’t get home from work until 6 pm last night and had to get up at 4 am today, so I cheated and used a molasses cookie mix, but I think my @espnradio co-workers are ok with it.  

Just prepare the cookie mix as directed and then take a couple of tbs of dough and surround the oreo.  Then roll in sugar, if you would like.  Bake at temperature on cookie mix package for 10 to 12 minutes.  I always undercook  my treats bc they continue to cook on the pan when you take it out of the oven.  

Happy New Year!  Be safe!

These are peanut blossoms for my brother-in-law’s  birthday.  The recipe is from Hersheys.  This recipe makes a ton of cookies!  I used shortening which makes for very puffy cookies that don’t spread at all.  If you want to use softened butter, feel free.  Although the cookies will probably spread out more.

1 cup of shortening.    1 cup brown sugar.  1 1/2 cups peanut butter.   1 cup sugar.        2 eggs.  1 tsp vanilla.  3 1/2 cups flour.        2 tsp baking soda.  1/4 tsp salt.                   2 tbs milk

Cream shortening and peanut butter.  Add sugar and brown sugar.  Blend well.  Add eggs and vanills.  Stir in dry ingredients.  Roll 3 tbs dough into balls.  Chill.  Bake at 350 degrees for 7 to 9 minutes.  Immediately press hershey kiss in top.  Let cool for a few minutes on cookie sheet.  Store in covered c0ntainwe.

These were my dad’s all time favorite cookie.  I think that’s why I enjoy making them so much.  I break this out whenever I make cutout cookies – Valentine’s Day, Easter, Superbowl Sunday and of course, Christmas.  The recipe is from a family friend, Mrs Ramire.  Again, my decorating skills stink, so I make them as sandwich cookies. 

1 1/2 cups shortening,  1 1/3 cups sugar,    4 eggs,  1 tsp vanilla,   4 cups flour,            1 tsp salt, 1 tsp baking powder.

Cream shortening and sugar for 2 to 3 minutes.   add eggs and vanilla.  mix in two cups of flour.  add remaining twould cups, salt and baking powdee.  cover and chill overnight.     roll out on floured surface and cut.  bake in oven preheated to 350 degrees.  6 to 8 minutes.  (lightly browned on bottom, somewhat set on top).  do not overbake.  frost and decorate as you wish!     

These are a favorite of many – like a homemade version of a Reese’s peanut butter cup.  this recipe is from my friend Helen’s mom.  Mrs Cianciosi was a wonderful kind lady, a ton of fun and an excellent baker and cook.  I remember spending many weekends at their house  there during winter and summer breaks from Geneseo.  

2 cups peanut butter,   1 cup butter (soft),  2 cups graham cracker crumbs,   1 tsp vanilla, 3 1/2 cups powdered sugar.  mix well.  pour into 8 x8 pan.  top w melted chocolate (melt 2 cups chocolate chips w 2 tbs oil or shortening).  store covered at room temperature.

Sometime I cheat and melt the butter.  then I add more powdered sugar if need be.

I love to make cutout cookies, but unfortunately, my decorating skills are that of a four year old (which may be offensive to four year olds).  So, until I can take a decorating class, I make them into sandwich cookies and put the frosting in the middle.  that way people can actually see what they actually are, and not ask “is that a bicycle?”  no, that is actually Santa.

Today’s version is the chocolate variety.  I will post other versions as well.  Remember to scoop out the flour from you bag or container and pour  into your measuring cups.  it is the best way to measure flour and get the right amount.  too much flour can make treats dry. 

The ingredients

2 3/4 cups flour    3/4 cup baking cocoa 1/2 tsp salt             1 tsp baking powder       1 cup butter (softened)   1 3/4 cups sugar 2 eggs                                    2 tsp vanilla.  

Beat butter and sugar medium high speed 3 minutes, add eggs and vanilla, mix in dry ingredients.  chill. 

 I take the dough out of the fridge and hour or so before I want to bake the cookies.  the dough is easier to roll out that way.  

Preheat oven to 350 degrees.

roll dough on surface area that has been sprinkle with flour.  also sprinkle a little flour on top before you roll.  some people use powdered sugar.  I have not, but if you try it, let me know how it works out.

Roll dough about 1/2 inch thick.  cut with cookie cutter.  bake for 7 to 8 minutes.  let cool.

Use whatever frosting you want for the filling.  or you can do something simple with 1/4 cup butter melted .   I add some powdered sugar, tsp of vanilla and enough cream or milk to get the consistency you want.  then add food coloring.  I am the worst at determining how much frosting to make for anything.  it is either too much or too little.

This is a recipe from Betty Crocker that I  used to help get rid of yet another bag of halloween candy (6 down, two left to bake with) 🙂  I used regular semisweet chocolate chips.  if you want to mix it up and use peanut butter chips, milk chocolate chips etc, feel free.

2 pouches peanut butter cookie mix (1 lb 1.5 oz), 1 1/2 cups quick oats,  1 cup butter (softened),  3 eggs,  1 cup chocolate chips, 1 cup m&ms, peanut butter cups

Combine cookie mixes, oats, butter and eggs.  stir in chips and m&ms.  form  2 -3 tbs dough around each peanut butter cup.  chill dough for at least a few hours or up to  a couple of days.  bake in oven preheated to 375 degrees.  bake for 12 to 14 minutes.  I like to take mine out a little early bc they cook a little on the pan as they cool.  store in a covered container.  the next day or so, you can also microwave a cookie for 10 seconds and they taste like they came.right out of the oven!