Another frigid day, so another baking day for me. Instead of making snowball or mini chip snowball cookies, I opted for bar form. One half contains mini chocolate chips, the other side is plain. And I frosted them.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (same goes for the powdered sugar). Preheat your oven to 350 degrees before baking.
Ingredients list
1 cup butter, softened
1/2 cup sugar
1/2 cup powdered sugar
1 egg
1 tsp vanilla
2 1/4 cups flour
1/2 tsp baking powder
1/2 tsp salt
1 cup mini chocolate chips
Directions – preheat oven to 350 degrees. Line and 8×8 pan with tin foil and spray with baking spray. In a bowl, cream butter, sugar and powdered sugar. Add egg and vanilla. Mix in dry ingredients. Scoop out 1/2 of dough and evenly spread into one side of the prepared pan. Add mini chips to rest of dough. Spread evenly into other side of pan.
Bake 25 minutes, no longer. Remove from oven and sprinkle powdered sugar on top. Cool completely. I then frosted them with vanilla frosting.
The other day I made huge chocolate chip cookies, so today I decided to made some pretty big peanut butter cookies.
These use a combo of bread and all purpose flour, but you can use just all purpose flour if you want.
Remember to scoop flour from your flour bag into your measuring cups so you get the right amount.
Ingredients list
1 /2 cup butter, browned
1/2 cup peanut butter
3/4 cup brown sugar, firmly packed into measuring cup
1/4 cup sugar
1 egg
2 tsp vanilla
2 to 4 tbs heavy cream
1 1/4 cups all purpose flour
1/2 cup bread flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup peanuts, finely ground
Extra sugar
Directions – preheat oven to 375 degrees. line a cookie sheet with parchment paper. In a bowl, combine butter, peanut butter, sugar and brown sugar. Add egg, vanilla and 2 tbs heavy cream. Mix in dry ingredients. if dough seems a little dry, add more heavy cream. Divide dough into 3 equal pieces, then divide each of those pieces in half. Roll into balls, then each in extra sugar. Stagger cookies on sheet. Bake 14 to 15 minutes, no longer. Cool completely. Store in covered container.
Today’s cookies are somewhere between the size of a baseball and softball. Felt appropriate give, the Bills introduced new coach Joe Brady and it is Sabres game night.
A listener sent me a link fir the recipe from AK pizza in Seattle. I changed it to cups and tsp in measurements and for baking in a conventional oven. Really pleased with how these came out. I brought an actual sharp knife into work so people can cut them up.
Scoop your flours from their containers into measuring cups so you get the right amount, firmly packed brown sugar into measuring cups and chill dough a few days before baking.
Don’t cook these longer than 7 minutes or the bottoms will burn.
Ingredients list
1/2 cup butter
1/4 cup butter, softened
1 2/3 cups brown sugar
1 cup and 2 tbs white sugar
1/3 cup heavy cream
1/3 cup dried milk powder
1/4 tsp salt
2 1/4 tsp baking powder
2 1/3 tsp baking soda
2 eggs
1 yolk
2 tsp vanilla
1 cup bread flour
4 cups flour
2 cups chocolate chips
Directions – in a saucepan, brown butter over medium heat. Remove from heat. Add milk powder then cream. Chill in fridge an hour. Them, add sugar, brown sugarand vanilla. Mix in eggs and yolk. Stir in dry ingredients. Fold in chips.. scoop out 3/4 cups dough. Chill 2 days. Line cookie sheet with parchme paper. Preheat oven to 435 degrees (that is correct). Stagger cookies on sheet. Bake 7 minutes, no longer.
It’s been a week that’s felt like a year. From the Bills’ season ending loss to Sean getting fired to the team’s press conference that got everyone all kinds of worked up. And it is Sabres gameday, which is a beacon of light. So I present quadruple chip cookies. These are made with browned butter, all purpose and bread flour, and four kinds of chips – semisweet, dark, mini and milk chocolate.
Scoop your flour from your four containers into your measuring cup so you get the right amount. Firmly packed brown sugar into measuring cups. And preheat oven before baking. Don’t bake longer than 13 minutes.
Ingredients list
11/4 cups butter, browned
1 1/2 cups brown sugar
2 eggs
1 tsp vanilla
1 tsp salt
2 tbs water
1 1/3 cups bread flour
11/3 cups all purpose flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup mini chocolate chips
1/2 cup dark chocolate chips
Directions – preheat oven to 350 degrres. Place butter in a fry pan and cook over medium heat until brown specs appear, likely 7 to 10 minutes. Place in fridge for 20 minutes to cool. In a bowl, mix butter and brown sugar. Add eggs, water, vanilla and salt. Blend in flour, baking powder and baking soda. Mix in chips. Line cookie sheets with parchment paper. Scoop out 1/4 cups of dough. Stagger on prepared sheets. Bake 13 min, no longer. Cool completely. Store in covered container.
Tonight, the Sabres are celebrating the 2005-06 team, which was quite a team. If not for all those injuries to defenseman, I believe we would have beaten Carolina in the East final and Edmonton in the Stanley Cup final. I loved those 05-06 and 06-07 squads (as well as 97-98 and 98-99), so tonight’s festivities will be fun to watch. So these cookies are celebrating them and the current Sabres team, which is playing great 🏒!
These use a combo and bread flour and all purpose flour. I like the thicker texture bread flour gives to cookies. But you can use all AP flour if you want. just remember to scoop it from your flour bag to your measuring cup so you get the right amount.
And these feature 3 types of chips!
I also froze the dough for about a half hour before baking
Ingredients list
1 cup butter, softened
1 1/2 cups brown sugar, firmly packed into measuring cup
1/2 cup sugar
2 eggs
1 tbs vanilla
2 tbs water
2 cups bread flour
2 cups flour
1 tsp baking powder
1 tsp salt
2/3 cup white chocolate chips
2/3 cup semisweet chocolate chips
2/3 cup milk chocolate chips
Extra chips
Directions – in a bowl, cream butter, sugar and brown sugar. Add eggs, water and vanilla. Blend in dry ingredients. Mix in chips. (I used my hands here near the end to get dough to come together). Divide dough equally into 12 pieces. Roll into balls and slightly flatten. Chill or freeze for 30 minutes. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Stagger cookies on it.
Bake 16 to 18 minutes, no longer. Remove from oven and press extra chips on top.
Cool completely.
Store in covered container. Thanks so much for stopping by today! Go Sabres!
Since I made fudge brownie cookies, I felt these sugar crusted peanut butter cookies would be a perfect companion. Because peanut butter and chocolate are a perfect combo.. just ask the folks at Reese’s!
These are a typical peanut butter cookie, except i added finely ground peanuts, which i did in my food processor
and rolled the cookies in sugar before baking.
Ingredients list
1/2 cup butter, partially melted (I put a cold stick in microwave in 2, 30 second increments
3/4 cup brown sugar, firmly packed into measuring cup
1/4 cup sugar
1/2 cup peanut butter
1 egg
1 tbs vanilla
1 3/4 cups flour (scooped from flour bag into measuring cup)
1/2 tsp baking powder
1/4 tsp salt
1 cup peanuts, finely ground
Directions – in a bowl, mix peanut butter, butter, sugar and brown sugar. Add egg and vanilla. Blend in dry ingredients. Stir in ground peanuts. Scoop out 1/4 cups dough. Roll tops in sugar. Chill a few hours. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or nonstick baking liners. stagger cookies on sheet.
Bake 14 to 16 minutes. Cool completely. Store in covered container.
For NFL week 18 and the final regular season home game at the place i have always called Rich Stadium, I present cinnamon sugar football cutout sandwiches with brown butter filling. I love my football cutout.
I have not been to a game there in a long time, but have a lot of wonderful memories. I went to my first game at age 7 with my family. I think we went to about a game a year until 8th grade. From Olean, we traveled up 16 through all the small towns. We stopped once so my dad could buy my brother a football so they could play catch in the parking lot. That little plaza is still there. My dad, who passed away in 2013, is the reason I love the Bills as much as I do. He would really enjoy these Josh teams. It would have been fun to dissect games with him. He will have a great seat in heaven when we win the Super Bowl. A lot of people pooh pooh the Bills and have no faith. I prefer to keep it positive. I acknowledge weaknesses and acting like Eyeore is not fun. Fandom is much more enjoyable.
I think that unless you grew up a Bills fan or married into it, it is hard to understand the connection with the team and even that building.
Anyways, onto the cookies….
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. If you chill the dough, take it out a few hours before baking because that butter chills it up firm. Next time I might not chill the dough at all.
Ingredients list
1 cup butter, softened
1 cup sugar
1/2 tsp salt
1 egg
1 tsp vanilla
3 cups flour
2 tsp baking powder
2 tsp cinnamon
1/4 tsp nutmeg
Directions – in a bowl, cream butter, sugar and salt. Add egg and vanilla. Blend in dry ingredients. If dough seems dry, add a tbs or two of water. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Lightly flour a flat surface and roll dough to desired thickness (I like mine on the thick side). Cut out footballs. Stagger on prepared sheet.
Bake 7 to 8 minutes, no longer. Cool completely.
Brown butter frosting ingredients
1/2 cup butter
2 to 3 cups powdered sugar
1 tsp vanilla
Milk
Directions – place butter in a fry pan and cook over medium heat until brown specs appear.
Place browned butter in bowl. Mix in powdered sugar, then vanilla. Add enough milk to get the consistency you want. Place a scoop between 2 cookies. Store in covered container.
Last year, I tried to make the keebler magic middles cookies. They were a shortbread cookies with mini chocolate chips, filled with a gushy fudge filling. Last year, they were more like a stuffed chocolate chip cookie. Today, I went for a more shortbread cookie, like a Mexican wedding cake. I froze the fudge filling and cookies before baking. Next time, I may just fill the cookies with a piece of chocolate baking bar.
It is important to freeze the fudge filling if that is what you want to stuff the cookies with. Then once you atuff them in the cookie dough, freeze the doughs before baking. My goal is to not have the filling spill out of the cookie.
Also, 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.
Fudge filling ingredients list
1/2 cup heavy cream
1 cup chocolate chips
Directions – in a pan, heat cream to a boil. Remove from heat and add chips. Let sit for 5 minutes. Stir smooth and put in fridge for an hour to firm up. After an hour, scoop out teaspoons of dough, place on a paper plate in freezer for a few hours.
Cookies Ingredients list
1 cup butter, softened
1/2 cup sugar
1 tsp vanilla
1 3/4 to 2 cups flour
1/2 tsp baking powder
1/4 tsp salt
1 cup mini chocolate chips
Directions – in a bowl, cream butter and sugar. Add vanilla. Mix in salt, flour and baking powder. Fold in chips. Scoop out 1/4 cups of dough. Divide in half and flatten each half. Place a frozen scoop of filling on top.
Place other flattened dough half on top and seal.
Freeze for a few hours. When ready to bake, preheat oven to 300 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 25 to 30 minutes. Edges will be golden. Cool completely. Place in fridge to keep filling firm
Today’s game took years off my life. But a win is a win. Go Bills. Also, I love josh allen.
These are a soft, thick, puffy chocolate cookie with finely ground walnuts. You can leave them out if you want, use another kind, or throw in some chocolate chips.
These use a mix of bread flour and all purpose flour.
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 to 350 before baking.
Ingredients list
1 cup butter, softened
1 1/4 cups sugar
2 eggs
1 tsp vanilla
1 1/3 cups chocolate chips (microwaved in a microwave safe bowl in 45 second increments until you can stir them melted)
1 1/4 cups flour
1 cup plus 2 tbs bread flour
1/2 cup unsweetened baking cocoa
1 tsp baking powder
1 tbs cornstarch
1/4 tsp salt
1 cup walnuts, finely ground
Directions – in a bowl, cream butter and sugar. Add eggs and vanilla. Blend in melted chocolate. Fold in dry ingredients. Blend in nuts. 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. Bake 13 to 15 minutes, no longer. Cool completely.
For topping – in a microwave safe bowl, combine 35 unwrapped hershey kisses and 1 tbs butter. Microwave in 45 second increments until you can stir smooth. Spoon on top of cookies.
Instead of traditional chocolate chip cookies with semisweet chocolate chips, I opted for milk chocolate chips and I added some finely ground macadamia nuts for a unique, salty, flavor twist.
I melted the butter to speed up the process. I probably won’t do so next time and will use softened butter. These cookies spread out a little more than I prefer.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. After scooping out the dough, chill them at least a few hours at least a few hours. And preheat your oven before baking.
Ingredients list
1 cup butter, softened
1 cup sugar
1 cup brown sugar (firmly packed into measuring cup)
2 eggs
2 tsp vanilla
3 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tbs cornstarch
1 1/2 cups milk chocolate chips
1 cup macadamia nuts, finely ground
Added a few mini m&ms to some. Go Bills!
Directions- in a bowl, cream butter, sugar and brown sugar. Add eggs and vanilla. Mix in dry ingredients. If dough seems a little dry, add a tbs or two of water. Mix in chips and ground nuts. Scoop out 1/4 cups of dough. Chill a few hours. When ready to bake, preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet, like below, because these do spread a bit.
cookies by christine 