The other cookies I made using small brown squares – peanut butter! Few things go together like peanut butter and chocolate.
Remember to scoop your flour from your flour bag into you measuring cup so you get the right amount. Chill your brownie stuffed cookie dough overnight to prevent spreading. Preheat oven to 375 degrees for 20 minutes so it cycles to the right temp.
Ingredients list
1/2 cup crisco
3/4 cup peanut butter
1/3 cup sugar
1/3 cup brown sugar
1 egg
1 tsp vanilla
2 tbs milk
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
Brownies cut into 1 inch squares
Directions – in a bowl, cream crisco and peanut butter. Blend in sugar and brown sugar. Add egg, vanilla, and milk. Fold in dry ingredients. Scoop out 2 tbs dough. Divide in half and slightly flatten. Place a brownie piece between 2 flattened halves and seal edges around brownie. Chill a few hours or overnight. Preheat oven to 375 degrees for 20 minutes. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 8 to 10 minutes (no longer). Cool completely. Store in covered container.
I made a large pan of brownies, Rob had one (per usual 😀), so I needed not one, but two kinds of cookie doughs to stuff them in. These are snowballs – similar to Italian/Mexican wedding cakes or Russian tea cakes. Very soft cookies because powdered sugar is used instead of granulated sugar.
A couple of notes : Scoop your flour and powdered sugar into the measuring cup so you get the right amount. I also chilled my dough overnight to prevent spreading. Preheat your oven for 20 minutes before baking so it cycles to the right temp. Do not bake cookies longer than 12 minutes, or else the bottoms will burn.
Ingredients list
Batch of brownies, cut into 2 inch squares
1 cup butter, softened
1 tbs butter
1/2 cup powdered sugar
2 1/4 cups flour
1/4 tsp salt
1 cup mini chocolate chips
Directions – in a bowl, cream butter and vanilla. Blend in powdered sugar. Mix in flour and salt. Fold in chips. Scoop out 2 tbs dough and divide in half. slightly flatten each half. Place brownie piece between the halves and seal edges. Chill a few hours or overnight. Preheat oven to 375 degrees for 20 minutes. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 10 to 12 minutes (no longer). Dust warm cookies with powdered sugar. Cool completely. Store in covered container.
I went a little out of the box with this treat – milk chocolate chip cookies with mini marshmallow bits. I thought they would be easier to use and less messy than mini marshmallows. And they were!
I used a combination of cocoa powder and hot cocoa mix, but you can leave out the cocoa mix if you want.
Remember to scoop your flour and cocoa from their respective containers so you get the correct amount. If you pour directly into the measuring cup, it gets packed in, and you end up with too much flour and dry cookies. Yuck!
Ingredients list
1 cup butter, softened
1/2 cup crisco
1 cup plus 2 tbs brown sugar
1 cup plus 2 tbs sugar
3 eggs
3 1/4 plus 2 tbs flour
1/2 cup hot cocoa mix
3/4 cup plus 2 tbs unsweetened baking cocoa
3/4 tsp salt
1 1/2 tsp baking soda
1 tbs cornstarch
1 cup mini marshmallow bits
2 cups milk chocolate chips
Directions- in a bowl, cream butter, crisco, sugar and brown sugar. Add eggs. Mix in dry ingredients. Fold in chips and marshmallow bits. Scoop out 1/4 cups of dough. Chill and hour or two. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and stagger cookies.
Bake 10 to 13 minutes. Cool completely. Store in covered container.
Thank so much for stopping by today. Wishing you a day of peace, joy and love. Remember to be kind.
I wanted to make something a little different than chocolate chip cookies, so I opted for smores chocolate chip cookies stuffed with toasted marshmallows. They are a pretty big cookie. Some of them could not contain the marshmallows, so I cut them in half and made them sandwich cookies and topped them with melted hershey kisses.
Remember to scoop your flour from your flour bag into your measuring cup so you get the correct amount. If you pour directly from the bag, it gets packed in and makes a dry cookie. I recommend chilling the marshmallow stuffed doughs for an hour to prevent cookie spreading. Also preheat your oven to 375 degrees for 20 minutes before baking so your oven cycles to the right temp.
Ingredients
1 cup butter, softened
1 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
2 1/3 cups flour
1 1/2 tsp baking soda
1 tsp salt
2 cups milk chocolate chips
14 sheets of graham crackers, finely crushed
18 toasted marshmallows
Directions- to toast marshmallows – line a cookie sheet with tin foil and spray with Pam. Line marshmallows on foil. Broil 2 to 4 minutes (depending how tasted you want your marshmallows). Set aside.
In a bowl, cream butter, sugar and brown sugar. Add eggs and vanilla. Blend in dry ingredients, then graham cracker crumbs. Fold in chips. Scoop out 1/4 cups dough. Divide in half. Place a toasted marshmallow in one half.
Top with the other half.
Seal edges.
Chill an hour. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Stagger cookies, leaving plenty of room. Bake 9 to 11 minutes, no longer. Cool completely. Store in covered container.
Thanks so much for stopping by today. Wishing you peace, joy and love. Remember to be kind!
For part 2 of the first round of the men’s NCAA tournament and the opening day of the women’s tournament, I present peanut butter bars with peanut butter frosting and topped with some mini m&ms.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also, preheat your oven for 20 minutes before baking so it cycles to the right temp.
Ingredients
2/3 cup crisco
3/4 cup peanut butter
1/2 cup brown sugar
1 1/4 cups sugar
3 eggs
1 tsp vanilla
2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
Directions – preheat oven to 350 degrees. Line a 9×13 pan with tin foil and spray with baking spray. In a bowl, cream crisco, brown sugar, peanut butter and sugar. Add eggs and vanilla. Blend in dry ingredients. Evenly spread into prepared pan. Bake 22 to 26 minutes ( no longer). Cool completely.
Frosting ingredients
6 tbs butter
1/3 cup peanut butter
1-2 tbs milk
1 tsp vanilla
2m3 cups powdered sugar
Directions – in a microwave safe bowl, melt butter and peanut butter 45 seconds to 1 minutes. Add milk and vanilla. Blend in powdered sugar. Add more milk if you want a thinner consistency. Frost bars. Cut and store in covered container.
Thank you so much for stopping by today! I wish you a day of peace, happiness and love
I saw the super XL size of Reese’s eggs at BJ’s and felt I HAD to buy them. I think because they’re the world’s best candy. I know Reese’s has the classic cup, and all the holiday shaped versions, but the eggs are the beat.
This recipe is super easy. The cookies, though, come out huge!
Ingredients list
1 pkg chocolate chip cookie mix
1 peanut butter cookie mix
3 eggs
1 cup butter, softened
2 cups M&Ms
1 1/2 cups quick cook oats (not prepared)
Reese’s eggs!!
Direction – preheat oven to 375 degrees. Line a cookie sheet with parchment paper. In a bowl, combine cookie mixes. Blend in butter and eggs. Fold in oats, then M&Ms. Scoop out 4 tbs dough and form around Reese’s eggs. Stagger on prepared sheets. Bake 12 to 13 minutes, no longer. Cool completely. Store in covered container.
I noticed about abundance of neufactel cheese in our fridge (I buy it instead of cream cheese to bake with because it has a lot less fat and calories), so I asked Rob if he wanted a chocolate cheesecake or a regular cheesecake with stuff in it. He chose option b and the stuff he chose – chocolate chip cookie dough.
Use a springform pan with this recipe. I have 8, 9 and ten inch. I went with the nine inch pan this time.
The neufactel does make the cheesecake softer. You can certainly use regular full fat cream cheese if you’d like.
**** I recommend lining your springform with tin foil and spraying it. I also placed a cookie sheet directly under the springform pan as the cheesecake cooked in the oven.
Cookie dough ingredients
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 tsp vanilla
3 tbs milk
1 1/2 cups flour (scooped from your flour bag into your measuring cup so you get the right amount)
1 cup mini chocolate chips
Directions – in a bowl, cream butter, brown sugar and sugar. Add vanilla and milk. Fold in flour. Stir in chips. Scoop out 1/2 tbs of dough. Roll into balls. Place on a tray and freeze at least 15 minutes. As the doughs freeze, make your cheesecake
Crust ingredients
3 cups finely crushed oreos
2/3 cup sugar
5 tbs butter, melted
Directions – line a 9 inch springform pan and spray with baking spray. in a bowl, combine ingredients. Press into prepared pan. Place in fridge while you make cheesecake mixture
Cheesecake ingredients
32 oz cream cheese, softened
1 cup sugar
2 tbs flour
1/2 cup heavy cream
3 eggs
1 yolk
1 tbs vanilla
Directions- remove cookie doughs from freezer and set aside. Remove cookie crust from.fridge and set aside. in a bowl, cream sugar, flour and cream cheese. Add heavy cream. Blend in eggs, yolk and vanilla. Mix in cookie doughs. Spread evenly over cookie crust. Place cookie sheet in oven and Place cheesecake in springform pan on top. Bake 55 to 60 minutes. Edges will be golden, middle will be a little wobbly. Turn oven off. Leave door ajar. Let cheesecake stay in oven for one hour. Remove from oven and cover. Place in fridge for an hour. Remove from springform pan. Store in fridge. This keeps for about a week.
Thanks so much for stopping by today! Wishing you a day filled with peace, love and joy.
This cookie is my all-time favorite to make, and I use it all throughout the year because I have a billion cookie cutters for each season. Plus, it brings back many memories of baking with my mom and they were my dad’s favorite cookie.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I also recommend chilling the dough for a few hours or overnight. And most importantly, remember to use plenty of flour on your countertop when rolling out the dough so it doesn’t stick when you use your cookie cutters.
Ingredients
1 1/2 cups crisco
1 1/3 cups sugar
4 eggs
2 tbs vanilla
4 cups flour
1 tsp baking powder
1 tsp salt
Directions – in a bowl, cream crisco and sugar. Add eggs and vanilla. Blend in dry ingredients. Cover and store for a few hours or overnight. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Sprinkle plenty of flour on the surface you will roll out the dough. I like the cookies on the thicker side. Roll out dough and cut. Bake 6 to 8 minutes, no longer. Cool completely.
Frosting – combine 1/2 cup softened butter, 3 cups powdered sugar, 1 tsp vanilla and 1 to 4 tbs milk. You may add more or less powdered sugar to get the consistency you want. Color as desired. Frost cookies. Store in covered container.
I was looking for something different to make, so I came across oatmeal chocolate chip cookies when browsing through my recipes. And I decided to frost them. Oatmeal cookies always take me back to when I was really young and my great grandmother used to always make sure she had a bag of frosted oatmeal cookies. They were crunchy and had that hard frosting on them. I can’t remember the brand, but I know they came in a blue bag and I loved them. And I adored my great grandmother. She was a wonderful, kind lady with a big heart and was an incredible cook and baker. I was blessed to know her, as well as all four of my grandparents. I have so many great memories with all of them.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I also recommend chilling the individual mounds of dough overnight. And by the way, you don’t have to frost these. 🙂
Ingredients list
1 cup brown sugar
1/2 cup sugar
2 cups flour
2 1/2 cups rolled oats
1 tsp baking soda
1 tsp salt
1 cup vegetable oil
2 eggs
1 tsp vanilla
1 1/2 cups chocolate chips
Directions – in a bowl, combine all dry ingredients. Belong in oil, eggs and vanilla. Fold in chips. Scoop out 1/4 cups of dough and form mounds. Chill overnight. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 12 to 14 minutes. Edges will be brown, and tops may be a little gushy. Cool completely.
Frosting ingredients
1 1/2 cups to 2 cups powdered sugar
1 to 3 tbs milk
1 tsp vanilla
Directions – In a bowl, blend ingredients. You may want to add more powdered sugar and /or milk to get the consistency you want. Frost cookies. Store in covered container.
Thanks for stopping by today! Wishing you a day of peace and love.
Stepping up my game for NFL Divisional Playoff football friday tomorrow. I made homemade hostess cupcakes and these crushed Golden oreo cookies. really, it’s a basically cookie recipe with crushed Golden oreos mixed in. And I topped them with melted chocolate.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I recommend chilling these overnight to keep them puffy as they bake. Also preheat your oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.
Ingredients list
1 cup butter, softened
1/2 cup sugar
6 tbs brown sugar
1/2 cup powdered sugar
2/3 cup vegetable oil
2 eggs
1 tsp vanilla
6 tbs cornstarch
1/2 tsp baking powder
1/2 tsp cream of tartar
24 golden oreos, finely crushed
Directions – in a bowl, cream butter, sugar, brown sugar, powdered sugar and oil. Blend in eggs and vanilla. Mix in dry ingredients. Fold in crushed oreos. Scoop out 1/4 cups of dough. Chill a few hours or overnight. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies like below
Bake for 12 to 14 minutes. They will seem a little underbaked on top, but it is ok. They will continue to bake after you remove them from oven. Cool completely. Top with melted chocolate chips or hershey kisses. Store in covered container.
cookies by christine 