Continuing in with my trend of adding finely crushed store bought cookies in my homemade cookies, I present XL peanut butter cookies with crushed butter butters
and Reese hearts (i had to use those up so I could buy reese’s eggs)
Ingredients list
1 cup 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 (scooped from flour bag into measuring cup so it is not packed in)
1 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
15 nutter butters, finely ground
Reese’s hearts, cut up into cubes
Directions – in a bowl, cream crisci, peanut butter, brown sugar and sugar. Add eggs and vanilla. Blend in dry ingredients. Mix in ground nutter butters then cubed Reese’s. Scoop out 1/4 cups dough. Chill a few hours. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper, stagger cookies on sheet.
Bake 13 to 14 minutes, no longer. Cool completely.
Triple chip cookies, starring brown butter and semisweet, milk chocolate and white chocolate chips. I didn’t chill these as long as I usually do, so they are a little flatter than i prefer. But rob said they are good, so that works for me!
I used a combo of bread and all purpose flour for these. You can use entire all purpose flour, but either way, remember to scoop it from the flour bag into your measuring cup so you get the right amount.
Chill the scooped out dough for a few hours and preheat the oven before baking.
Ingredients list
1 1/4 cups butter, browned and cooled until it solidifies (might take an hour or so for that to happen)
1 1/2 cups brown sugar, firmly packed into measuring cups
2 eggs
1 tsp vanilla
2 tbs water
1 cup bread flour
1 2/3 cups all purpose flour
3/4 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 tbs cornstarch
1 cup semisweet chocolate chips
1/2 cup white chocolate chips
1/2 cup milk chocolate chips
Directions – in a bowl, cream solidified brown butter and brown sugar. Add eggs, water, and vanilla. Blend in dry ingredients. Mix in chips. Scoop out 1/4 cups of dough and chill a few hours. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper or nonstick baking liners. Stagger cookies on sheet.
Bake 10 to 12 minutes, no longer. Cool completely.
These were a request from one of my goddaughter, Lyndsey. A chocolate sugar cookie dough, with chocolate chips, in bar form and frosted with vanilla frosting.
Remember to scoop your flour from your flour bag into your measuring cup. Same goes for the powdered sugar.
Ingredients list
1 1/2 cups butter, softened
3/4 cup sugar
2 eggs
3 tbs water
1 tsp chocolate extract
3 cups flour
1/2 cup unsweetened baking cocoa
1 cup powdered sugar
2 tbs cornstarch
1 1/2 tsp baking powder
1/2 tsp salt
1 cup chocolate chips
Directions – preheat oven to 350 degrees. Line a 9×13 pan with parchment paper and set aside. In a bowl, cream butter and sugar. Add eggs, water and extract. Mix in dry ingredients, then chips. For this next step, I moistened my hands. Evely press dough into prepared pan. Bake 18 minutes, no longer. Cool completely.
Frosting list
1/2 cup butter
4 cups powdered sugar
1 tsp vanilla
Milk
Directions – in a bowl, cream butter and powdered sugar. Add vanilla and enough milk to get the consistency you want. Frost bars. Store in covered container.
I found this box of hot cocoa instant oatmeal while trapsing through price rite and thought “how magical this would be to make cookies with.”
So i opted for oatmeal sandwich cookies with special dark cocoa marshmallow fluff filling.
And these celebrate another Sabres victory. This season has been so amazing and unexpected to this point. For me it feels like the 2020 nfl season for the Bills. And what a rush that was.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I recommend chilling the individual doughs for a few hours before baking. And preheat your oven before baking.
Ingredients list
1/2 cup butter, softened
1/4 cup sugar
1/2 cup brown sugar, firmly packed into measuring cup
2 tbs milk
1 tsp chocolate extract (or vanilla)
1 egg
1 cup flour (scooped from flour bag into measuring cup)
1/4 tsp baking powder
1/2 tsp baking soda
6 pkts instant oatmeal (i used hot cocoa flavored)
Directions,- in a bowl, cream butter, sugar, brown sugar, baking powder and baking soda. Add egg, milk and extract. Fold in flour, then oat packets. Scoop out 3 tbs of dough.
Chill a few hours.
When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper and stagger cookies on sheet.
Bake 11 to 14 minutes, no longer. Cool completely.
Filling ingredients
6 tbs special dark cocoa
2 tbs vegetable oil
1/4 cup butter crisco
2 cups powdered sugar
1 tsp anilla.
1 cup marshmallow fluff
Heavy cream
In a bowl, combine cocoa and oil. Add butter crisco and fluff. Mix in powdered sugar and vanilla. Add enough heavy cream to get the consistency you want, start with a tbs or 2.
Another holiday means another opportunity to make cutout cookies to celebrate that holiday. Ahead of St. Patrick’s day tomorrow, I made cutout shamrock cookies, using this multi shape cookie cutter that someone gave me a million years ago (I actually have 2 for some reason)
And I just happened to have green colored sugar to sprinkle on top!
Also, I only had time to bake half of these today, so the rest will be baked and brought in tomorrow to work.
Ingredients list
1 1/3 cups crisco
1 1/2 cups sugar
2 tsp vanilla
2 eggs
3 tbs milk
4 cups flour
3 tsp baking powder
1/2 tsp salt
Directions – in a bowl, cream crisco and sugar. Add eggs and vanilla. Mix in dry ingredients. On a floured surface, roll dough to desired thickness, cut out cookies. I chilled the cutouts overnight before baking. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with nonstick baking liners. Stagger cookies on sheet. Sprinkle colored sugar on top, if you want.
Bake 8 minutes, no longer (trust me). Cool completely.
Frosting/filling ingredients
4 tbs butter melted
2-3 cups powdered sugar
Milk
1 tsp Vanilla
Food coloring (opt)
Combine butter and 2 cups powdered sugar. Add a few tbs of milk and vanilla. Add more powdered sugar or milk to get desired consistency. Frost,
On this Friday, I present milk chocolate and semisweet chocolate chip cookies with crushed cookie dough oreos. (I wanted to use up the oreos I had left). These are large and puffy and spectacular!
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. And chill the individual doughs for a few hours before breaking. As always, preheat your oven before baking.
Ingredients list
1 cup butter, softened
1/2 cup crisco
1 1/2 cups brown sugar, firmly packed into measuring cups
3/4 cup sugar
2 eggs
2 tsp vanilla
3 3/4 cups flour
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup crushed cookie dough oreos
1 cup milk chocolate chips
1 cup semisweet chips
Directions- in a bowl, cream butter, crisco, sugar, and brown sugar. Add eggs and vanilla. Blend in dry ingredients, then crushed oreos. If dough seems a little dry, add a tbs or 2 of water. Mix in chips. Scoop out 1/4 cups dough. Chill a few hours. When ready to bake, 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.
I needed to bake something for my non chocolate loving, non peanut butter loving friends. So a sugar cookie is perfect. Plus everyone loves a sugar cookie. With or without frosting.
Ingredients list
1/2 cup butter, melted
1 cup sugar
1 egg
2 tsp vanilla
1 1/2 cups flour
1 cup bread flour
1/2 tsp baking powder
1/2 tsp salt
Directions – in a bowl, mix sugar and melted butter. Add egg and vanilla. Blend in dry ingredients. If dough seems too dry, add a tbs or two. Scoop out 3 tbs of dough, roll into balls then in extra sugar. Chill a few hours. Preheat oven to 350 degrees. Bake 7 to 9 minutes. Cool completely.
I am a big fan of adding crushed cookies or crushed nuts to treats to take it up a notch. These chocolate chip cookies have some finely crushed chips ahoy mixed in the cookies and sprinkled on top before baking.
I chilled the individual mounds of dough for a few days and they stayed nice and puffy. Remember to scoop your flour from your bag into your measuring cup so you get the right amount. And, preheat your oven before baking
Ingredients list
1 cup butter, softened
1/2 cup crisco
3/4 cup sugar
11/2 cups brown sugar, firmly packed into measuring cup
2 eggs
1 tsp vanilla
3 3/4 cups flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 cups finely crushed chips ahoy
1 cup chocolate chips (I used mini in these)
Directions – in a bowl, cream butter, crisco, sugar and brown sugar. Add eggs and vanilla. Mix in dry ingredients, then crushed chips ahoy. Stir in mini chips. Scoop out 1/4 cups dough.
Roll tops and sides of individual doughs in extra crushed chips ahoy.
Chill a few hours. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper, stagger cookies on sheet.
Bake 13 to 15 minutes, no longer.
This is what happens when you forget to set the timer and have to keep checking the bottoms of the cookies with a spatula
Instead of brownies, I thought I would make chocolate sugar cookie bars with black cocoa. And topped with ganache (a fancy word for melted chocolate and heavy cream).
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (same for the black cocoa). And preheat your oven to 350 degrees before baking.
Ingredients list
1 cup butter, softened
2 cups sugar
2 eggs
1 tsp chocolate extract (or vanilla)
2 cups flour
1 cup black cocoa
1 tsp baking powder
1/2 tsp salt
Directions- preheat oven to 350 degrees. Line a 9×13 pan with parchment paper and set aside. In a bowl, cream butter and sugar. Add eggs and extract. Blend in dry ingredients, slowly. Evenly spread into prepared pan. Bake 20 to 22 minutes, no longer. Cool completely.
Ganache ingredients
3/4 cup heavy cream
2 cups chocolate chips
Directions- in a microwave safe bowl, heat cream 2 minutes. Add chocolate chips. Let sit 3 minutes. Stir smooth. Let sit 10 minutes, then frost bars.
I had a bag of mallo cups and wanted to use them up, so I thought of making a s’mores related treat.
I also have seen some articles that suggest using toasted sugar in cookie recipes, so I thought i would use the mallo cups stuffed in milk chocolate chip cookies made with toasted sugar and some finely ground graham crackers.
Stuffed with mallo cups
First about toasting the sugar- you don’t have to.. but if you want to – place the cup of sugar on a cookie sheet and spread to a relatively thin layer. Bake in a preheated oven (350 degrees) for 15 minutes, or so, stirring every so often, until sugar is a light golden, like below.
I also used a combo of all purpose flour and bread flour. Bread flour makes cookies a little more chewy. You can use just all purpose flour entirely.
These are stuffed with Reese’s pb hearts (the mini chips are the marker)
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I recommend chilling the dough a few hours before baking. And, preheat the oven before baking.
Ingredients list
1 cup butter, softened
1 cup brown sugar, firmly packed into measuring cup
1 cup sugar, toasted (see above for directions)
3 1/2 tsp baking powder
2 tsp baking soda
2 tsp salt
4 eggs
3 cups all purpose flour
1 1/2 cups bread flour
1/2 cup finely crushed graham cracker crumbs
2 cups milk chocolate chips
Mallo cups
Directions – in a bowl, cream butter, brown sugar, toasted sugar, baking soda, baking powder and salt. Add eggs and blend well. Mix in flours, then graham cracker crumbs. If dough seems a bit dry, add a tbs or two of water. Scoop out 1/ cup of dough.
Divide in half and slightly flatten each half.
On one half, place a mallo cups.
Top with other flattened half and seal edges.
Chill a few hours. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with nonstick baking liners. Stagger cookies on sheet. Bake 16 to 20 minutes (golden spots on top). Cool completely. Store in covered container.
cookies by christine 