A simple cookies for today’s, but very chocolatey! Fudgy brownie cookies with peanut butter m&ms and peanut butter chips. They use a brownie mix, with just a couple of ingredients. I recommend chilling the individual doughs for a few hours before baking.
Ingredients list
1 brownie mix
2 tbs flour
1/4 cup vegetable oil
2 eggs
1/2 cup peanut butter chips
1/2 cup peanut butter m&ms
Directions- in a bowl, combine brownie mix, oil, eggs and flour. Blend in m&ms and chips. Scoop out 1/4 cups dough. Chill for a few hours. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and stagger cookies like below.
Bake 10 to 12 minutes, no longer. Cool completely. Store in covered container.
The first treat of the week – Double M&M cookies. They are like a chocolate chip cookie, but instead od chips, I used two types of m&ms – mini and regular size.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.
I recommend chilling the dough for a few hours before baking to help keep the cookies thick. And, preheat your oven before baking so the oven cycles to the right temp and you get the perfect cookie.
Ingredients list
1/2 cup butter, melted and placed in a bowl in the fridge for 10 to 15 minutes to cool it down
1/4 cup sugar
1/2 cup brown sugar, firmly packed into measuring cup
1 egg
1 tsp vanilla
1 1/2 cups flour
1/4 tsp baking soda
1/4 tsp baking powder
1/2 cup mini m&ms
1/2 cup m&ms
Directions – in a bowl, blend melted butter, sugar and brown sugar. Add egg and vanilla. Fold in dry ingredients. Blend in m&ms. Divide dough into thirds. Then divide each third of dough into thirds. Chills doughs a few hours. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet, like below.
Bake for 9 to 11 minutes, no longer than that. Cool completely. Store in covered container.
We had one last bag of leftover candy from Halloween – a bag of plain m&ms. so I thought “why not bake with them?”
Note the colors in the middle – red and blue! Go Bills!
Instead of the usual chocolate chip cookie recipe, I went with oatmeal, for something different.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Chill the individual doughs for a few hours. And preheat your oven before baking
Ingredients list
8 tbs butter, softened
2 1/2 tbs crisco
1 cup plus 2 tbs plus 2 tsp brown sugar, firmly packed
1 egg
1 tbs honey
1 tbs vanilla
1 1/3 cups flour
1/2 tsp salt
2 cups oats (I used quick pats)
1 cup m&ms
Directions – in a bowl, cream butter, crisco and brown sugar. Add egg, honey and vanilla. Blend in flour, salt and oats. Mix in m&ms. Scoop out 1/4 cups of dough. Chill a few hours. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet. flatten cookies to desired thickness.
Another treat for my non chocolate loving friends at work. A brown sugar cookie, with a brownie sugar cookie dough frosting and topped with pieces of edible cookie dough.
Remember to spoon your flour bag into your measuring cup so you get the right amount, chill the individual mounds of dough for a few hours, and preheat your oven before baking.
Ingredients list
1/2 cup butter, softened
1 cup brown sugar
1 egg
1/4 cup vegetable oil
2 tsp vanilla
2 cups flour
1 tbs cornstarch
3/4 tsp baking powder
1/4 tsp salt
Directions – In a bowl, cream butter and brown sugar. Add egg, oil and vanilla. Blend in dry ingredients. Scoop out 1/4 cups of dough and form tall mounds. Chill at least a few hours in the fridge. 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. Cookies may be gushy. You can pop them in the fridge to help firm them up. Make sure they are completely cooled.
Frosting ingredients
1/2 cup butter, softened
1,/4 cup brown sugar
1 tsp vanilla
1/3 cup flour (heated in a microwave safe container for 30 seconds)
1 1/2 cups powdered sugar
1 tbs heavy cream
1 tsp vanilla
Directions – in a bowl, cream butter and brown sugar. Add flour and powdered sugar. Mix in vanilla and cream.
Edible cookie dough ingredients
4 tbs butter, softened
1/4 cup brown sugar
1 tbs heavy cream
1 tsp vanilla
1/4 tsp salt
1,/2 cup flour (heated in a microwave safe container for 30 seconds)
1/2 cup mini chocolate chips
Directions – in a bowl, cream butter and brown sugar. Add cream, vanilla and salt. Blend in flour. Mix in chips. Scoop out tsp of dough and roll into balls.
Frost cooled cookies and topped with pieces of cookie dough.
Part 2 of today’s cinnamon related treats – snickerdoodles. They are remarkably like churros. A soft sugar cookie with cinnamon added to the batter and cinnamon sugar sprinkled on top.
Remember to scoop your flour from your flour bag so you get the right amount. I think i would chill the dough before baking next time, so they spread less. And, preheat your oven before baking.
Ingredients list
1/2 cup crisco
3/4 cup sugar
1 egg
1 1/4 cups plus 2 tbs flour
1 tsp cream of tartar
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
Cinnamon sugar
Directions – in a bowl, cream crisco and sugar. Add egg. Blend in dry ingredients. Add a tbs or 2 of water if dough seems too dry. Scoop out 1/4 cups of dough. Sprinkle cinnamon sugar on top. Chill a few hours. When ready to bake, preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet.
Bake 10 to 12 minutes, no longer. Cool completely.
One last cutout cookies recipe, using my Halloween cookies cutters. This is a brown sugar cookie recipe, no granulated sugar required.
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
3/4 cup butter, softened
3/4 cup brown sugar, firmly packed into measuring cup
1 egg
1 tsp vanilla
2 1/4 cups flour
1/2 tsp baking powder
1/4 tsp salt
Directions – preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Set aside. in a bowl, cream butter and brown sugar. Add egg and vanilla. Fold in dry ingredients. Form dough into large ball and divide in half. Sprinkle flour on a clean flat surface. Roll out dough to desired thickness. Cut out your cookies. Place on prepared cookie sheet. Bake 8 to 10 minutes, no longer. Cool completely.
Frosting ingredients
1/4 cup butter, softened
2 cups powdered sugar (scooped from your container into your measuring cup)
1 tsp vanilla
Milk
Directions – in a bowl, combine butter, vanilla, and powdered sugar. Add milk, 1 tbs at a time, until you get the consistency you want. Frost cookies. I sprinkled the frosting tops with Halloween sprinkles.
Today, I present a perfect chocolate chip cookie recipes. These stay puffy and soft and are, yes, perfect. The dough does not need chilling.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also, preheat your oven to 350 degrees before baking
Ingredients list
1/2 cup butter, softened
1/2 cup butter flavor crisco
3/4 cup brown sugar (firmly packed into measuring cup)
3/4 cup sugar
2 eggs
1 tsp vanilla
2 tbs water
3.4 oz package instant vanilla pudding
3 cups flour
1 tsp cornstarch
1 1/2 tsp baking soda
1/2 tsp salt
2 cups chocolate chips
Directions – preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Set aside. In a bowl, cream butter, butter crisco, brown sugar and sugar. Add eggs, water and vanilla. Mix in pudding mix. Fold in dry ingredients. Blend in chips. Scoop out 1/4 cups of dough.
I thought treats were in order today – for our hard working MLB crew who worked that 18 inning world series game last night and is right back at it for game 4 tonight, plus, the Frozen frenzy on ESPN with all teams playing. In addition to the fall classic, i will be focused in on the Sabres game!
This dough does not need chilling. Cookies stay puffy, as you can see.
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 cup crisco or butter flavor crisco
1 cup peanut butter
1 cup brown sugar, firmly packed into measuring cup
1 cup sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
Hershey kisses
Directions – preheat oven to 375 degrees. Line a cookie sheet with parchment paper. In a bowl, cream butter crisco, sugar, brown sugar and peanut butter. Add eggs and vanilla. Blend in dry ingredients. Scoop out 1/4 cups of dough. I used one of my cookie scoops.
Roll tops in sugar, if you want. Stagger on prepared cookie sheets.
Bake 9 to 11 minutes, no longer. Gently press unwrapped kisses on top. Cool completely.
For all my non chocolate loving coworkers – white chocolate brownies, with Halloween sprinkles and vanilla frosting. Super simply and easy.
I added some of my homemade white cocoa powder to these. You can absolutely leave it out.
Remember to scoop your flour from your flour bag so you get the right amount. Preheat your oven before baking.
Ingredients list
8 tbs butter
1 cup white chocolate chips
2 eggs
2 tsp vanilla
1 cup flour
1 tsp salt
Sprinkles
Directions – preheat oven to 350 degrees. Line an 8×8 pan with parchment paper. Set aside. In a microwave safe bowl, melt butter and white chips in 45 second increments until you can stir smooth. Add sugar. Mix in eggs and vanilla. Fold in flour and salt. Mix in sprinkles. Spread into pan. Bake 20 to 23 minutes (you will see light golden patches on top). Cool completely.
Frost with vanilla frosting if you want. I combined 2 tbs butter, melted, 1 to 2 cups powdered sugar, vanilla and heavy cream
That is a mouthful of a title, I know. But these are a seriously chocolate cookie – melted dark chocolate chips in the dough and filled with mini m&ms and milk chocolate chips.
To melt the chips – place them in a microwave safe bowl and melt them in 45 second increments until you can stir smooth.
Remember to scoop your flour from your flour bag so you get the right amount. Also, chill the individual doughs for a few hours before baking, and preheat your oven before baking.
Ingredients list
10 tbs butter, softened
1 1/2 cups brown sugar
1/2 cup sugar
4 eggs
1 tbs vanilla
2 2/3 cups dark chocolate chips (melted)
2 cups flour
1/2 cup baking cocoa
2 tsp baking powder
1 tsp salt
Mini m&ms
Milk chocolate chips
Directions – in a bowl, cream butter, brown sugar and sugar. Add eggs and vanilla. Blend in melted chocolate chips. Fold in dry ingredients. Mix in m&ms and milk chocolate chips. Scoop out 1/4 cups dough. Chill a few hours. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet like below.
Bake 10 to 12 minutes, no longer. Right after removing from oven, gently press more milk chocolate chips on top of cookies.
These will likely be gushy. Pop them in the fridge to firm them up. Store in covered container.
cookies by christine 