Tag Archives: baking powder

Nutter butter peanut butter cookies topped with melted hershey kisses

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Part 2 of my treats for the annual day of giving are nutter butter peanut butter cookies. They are peanut butter cookies with crushed nutter butters added. I have done something similar with oreos.

  • Ingredients
  • 1/2 cup butter flavor crisco (or softened butter)
  • 1/4 cup peanut butter
  • 1/4 cup sugar
  • 3 tbs brown sugar
  • 1/4 cup powdered sugar
  • 1/3 cup plus 2 tbs oil
  • 1 egg
  • 2 tbs water
  • 1 1/4 cups flour
  • 3 tbs cornstarch
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp cream of tartar
  • 24 nutter butters, finely crushed in a food processor

Directions – preheat oven to 350 degrees for 20 minutes before baking. In a bowl, cream butter crisco, peanut butter, sugar, brown sugar, and powdered sugar. Blend in oil, water, and egg. Fold in dry ingredients and crushed nutter butters. Scoop out 2 to 3 tbs of dough and form domes. On a cookie sheet lined with parchment paper, stagger cookies. Bake 8 to 9 minutes (no longer). Cool completely. Top with melted chocolate. Store in covered container.

Thank you for stopping by today. If you are able to help in the v foundation’s fundraising efforts to fight cancer, visit v.org

Week 11 victory cookies

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A classic cookie is what I opted to bake for my week 11 Bills victory cookies – chocolate chip.  This has not been a season for as many victory cookies as past years, but I take wins when we get ’em.  So I baked cookies at 830 tonight.  Yikes!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount,  chill your individual cookie dough a few hours before baking.  Preheat oven to 375 degrees for 20 minutes before baking so oven cycles to the right temp before baking.

  • Ingredients
  • 1 cup butter, softened
  • 3/4 cup brown sugar
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1 tbs vegetable oil
  • 2 1/2 cups flour
  • 1/2 tsp baking powder
  • 1/4 tep salt
  • 1 cup chocolate chips

Directions – cream butter, sugar, and brown sugar. Add eggs, vanilla and vegetable oil. Blend in dry ingredients. Mix in chips. Scoop out 2 tbs dough. Chill a few hours. Preheat oven to 375 degrees before baking. Line a cookie sheet with nonstick baking liners. Stagger cookies on prepared sheets. Bake 9 to 11 minutes. Cookies will be a little undercooked on top, but bottoms will be browned. Cool completely. Chill in fridge to help cookies firm up. Store in covered container.

Thanks for stopping by today! I wish you a day of joy, peace and love. Remember to be kind. Go Bills!

A big game calls for big time treats!

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Another big game for the Bills this week – at Cincinnati on Sunday Night Football. Night games are tough because 1) they get over after 11 pm and 2) I have all day to get nervous. I prefer 1 pm Sundays! Anyways, a game of this magnitude calls for me to step up my cookie game for work tomorrow morning. So here are sugar cookies stuffed with brownies. Perhaps I should have drizzled them with a fudge topping! Next time, perhaps!

Remember to scoop your flour bag into your measuring cup so you get the right amount. Also chill the individual cookie doughs before baking to prevent spreading.

  • Ingredients list
  • 1 pan of brownies, baked as directed, cooled and cut into small squares
  • 1 1/2 cups crisco
  • 1 1/3 cups sugar
  • 4 eggs
  • 1 tbs vanilla
  • 4 1/2 cups flour
  • 1 tsp salt
  • 1 tsp baking powder

Directions – cream crisco and sugar. Add eggs and vanilla. Blend in dry ingredients. Scoop out 1 tbs dough and lightly flatten.

Place a brownie square on top

Top with a other tbs of dough

Seal edges to completely cover brownie.

Chill doughs for a few hours. When ready to bake, preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with parchment paper. Stagger cookies on sheet.

Bake 12 to 14 minutes. Bottoms will be lightly golden. The tops were a little doughy so I popped them in the fridge to firm them up. Store in covered container (either in fridge or on countertop).

Thanks for stopping by today. Hope you have a wonderful day, filled with peace, joy and love. Go Bills!

You know what would make things better right now?

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Does a cookie solve all problems?

That was the question my husband asked me after I got home from work and after the Bills lost by 5 in London and both lineback Matt Milano and defensive lineman Da’Quan Jones left with injuries. And they could both be out a while. Rob’s answer to all this was “chocolate chip cookies.” As soon as he said cookies, Gracie ran in and sat at my feet, like the good pup she is, as if to say “yes, mama, cookies make everything better. I do not agree, but I did make cookies. And yes,chocolate chip ones. Honestly, I am still mad about the loss, but someone will enjoy these damn cookies.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Freeze the dough for an hour or chill for a few hours to prevent spreading. And preheat your oven to 375 degrees for 20 minutes before baking so the oven cycles to the right temp.

  • Ingredients list
  • 1 cup butter flavor crisco
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups all purpose flour
  • 3/4 cup bread flour
  • 2 tsp baking powder
  • 1 tbs cornstarch
  • 1 tsp salt
  • 1 cup chocolate chips
  • 1 cup mini chocolate chips

Directions – in a bowl, cream butter flavor crisco, brown sugar and sugar. Add eggs and vanilla. Fold in dry ingredients. Mix in chips. Scoop out 1/4 cups of dough and form tall cylinders. Chill a few hours. Preheat oven to 375 degrees for 20 minutes. Line a cookie sheet with parchment paper and stagger cookies. Bake 14 to 16 minutes. Edges will be golden. Middle may be soft,but remove from oven. Cool completley. Chill in fridge to help cookies firm up. Store in covered container.

Thanks for stopping by today! I wish you a day of peace, joy and happiness.

Peanut butter oreo cookies

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I had some extra crushed oreos leftover from my oreo topped chocolate chip cookie recipe, so I needed to make another treat to use them up. I figured peanut butter cookies was a good option.

Melted chocolate on the bottom

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also chill the individual mounds of dough for a few hours to keep the cookies from spreading. And, preheat your oven to 375 degrees for 20 minutes before making so it cycles to the right temp.

  • Ingredients list
  • 1/2 cup crisco
  • 1/2 cup peanut butter
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/4 cups flour
  • 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 cup crushed oreos

Directions – cream crisco, peanut butter, brown sugar and sugar. Add egg and vanilla. Blend in dry ingredients. Mix in crushed oreos. Scoop out 1/4 cups dough. Chill a few hours. Preheat oven to 375 degrees for 20 minutes. On a cookie sheet lined with parchment paper, stagger cookies. Bake 12 to 14 minutes. Cool completely. I felt the bottoms of the cookies were a little too dark, so covered them in melted milk chocolate and let the chocolate set. Store in covered container.

Thanks for stopping by today!

Perfectly puffy triple chip cookies

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I know most people don’t love cooler weather, but honestly, I am ok with it because the puffy cookies are back! (Also my hair is less of a battle to straighten). Today, I present puffy triple chip cookies, featuring semisweet, milk chocolate and white chocolate chips.

I used butter flavor crisco in this recipe, as well as cornstarch.

A reminder to scoop your flour from your flour bag into your measuring cup so you get the right amount. Chill the mounds of dough for at least an hour to prevent spreading. And preheat your oven for 20 minutes, so it cycles to the right temp.

  • 1 cup butter flavor crisco
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3.4 oz instant pudding mix
  • 2 1/4 cups flour (scooped from your flour container into your measuring cup)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbs cornstarch
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup white chocolate chips
  • 1/2 cup milk chocolate chips

Directions – in a bowl, using a wooden spoon or rubber spatula, cream butter crisco, brown sugar and sugar. Add eggs. Mix in vanilla and pudding mix. Blend in flour, baking powder, baking soda and cornstarch. Blend in chips. Scoop out 1/4 cups of dough and form into mounds. Chill at least an hour in the fridge. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with parchment paper and stagger cookies. Bake at 350 degrees for 11 to 13 minutes. The bottoms will be lightly browned. The tops will be a little gushy, but will firm up as they cool and set overnight.

Store in covered container.

Thanks for stopping by today! Go Bills!

Chocolate chip cookies #2

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Sometimes when i can’t decide what to bake, I go with chocolate chip cookies. I can always make a different version bc I have many to choose from. I have had some issues with ccc (chocolate chip cookies) this summer because of the humidity. They wound up so flat). These did flatten, but not too badly. I credit adding cornstarch and chilling the mounds of cookie dough overnight o helping with that.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (if you pour directly into the measuring cup, you pack the flour in. And that can make for a dry cookie. Also, I recommend scooping out the cookie dough and chilling them in the fridge overnight. And preheat the oven to 350 degrees for 20 minutes do it cycles to the right temp.

  • Ingredients list
  • 1 cup butter, cold and shredded with a cheese grater, or cut into tiny cubes
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 3/4 cups flour (scooped from your flour bag into your measuring cup)
  • 3 tbs cornstarch
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup chocolate chips
  • 1 cup mini chocolate chips

Directions – cream butter, sugar and brown sugar. Add eggs and vanilla. Blend in dry ingredients. Mix in chips. Scoop out 1/4 cups of dough and form into tall mounds. Chill a few hours or overnight. Preheat oven to 350 degrees for 20 minutes before baking. Line a baking sheet with nonstick baking liners. Stagger cookies on prepared sheets (they do spread a bit). Cook 12 to 15 minutes. I took mine out after 15. They were a little gushy on top, but figure they will firm up overnight. Cool completely. Store in covered container.

Thank you for stopping by! I wish you peace and joy.

Reese’s Pieces- mini M&M peanut butter cookies

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After a series of humidity-induced chocolate chip cookies, I wanted to see if I had the same issue with other types of cookies.  So I opted for peanut butter.  I threw in some Reese’s pieces and mini m&ms too.  These stayed nice and puffy.   I figure they will be a hit at work tomorrow.   Unless people don’t like peanut butter.  Then, that’s on them.

Remember to – scoop your flour from your flour bag into you measuring cup so you get the right amount, chill the mounds of dough at least a few hours and preheat oven to 375 degrees for 20 minutes before baking so it cycles to the right temp.

  • Ingredients
  • 1 cup Crisco
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 cups flour (scooped from your flour bag into your measuring cup so you get the right amount)
  • 3/4 cup m&ms
  • 3/4 cup Reese’s pieces
Cookie monster grabbed a hot cookie!

Blend crisco and peanut butter.  Mix in sugar and brown sugar.  Add eggs and vanilla.  Stir in dry ingredients.  Add candies.  Scoop out 1/4 cups dough.  Chill mounds of dough a few hours.   Preheat oven to 375 degrees for 20 minutes before baking. Line a cookies sheet with nonstick baking liners. Stagger cookies on sheet.  Bake 9 to 11 minutes (golden brown on bottom).  Cool completely.   Store in covered container. 

Thanks so much for stopping by today!  Remember to be kind!

Browned butter/Reese’s pieces/mini M&M chocolate cookies

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It is hot and humid today, so why not fire up the oven? 😁 I used browned butter in these because I wanted to speed up the process, as opposed to waiting for the butter to soften to room temp. Browned butter is pretty easy – put it in a pan and cook over low-medium heat, stirring occasionally, just until you see brown specks form. Then immediately remove from heat. I also opted to use Reese’s pieces and mini m&ms, but use whatever mix-ins you want.

Some tips – Remember to scoop your flour directly from your flour bag into your measuring cup so you get the right amount. Chill the individual mounds of dough for a few hours to help prevent spreading. Preheat oven to 350 degrees for 20 minutes when you are ready to bake so it cycles to the right temp.

  • 3/4 cup butter, browned
  • 1 cup brown sugar
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 2 eggs
  • 2 cups flour (scooped from your flour bag into your measuring cup)
  • 1/2 cup unsweetened baking cocoa
  • 1 tbs cornstarch
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup Reese’s pieces
  • 1/3 cup mini m&ms
  • Directions – place butter in a pan and cook over low -medium heat until melted and just until brown specks form. Remove from heat and pour into bowl to cool for for 10 to 14 minutes. Add brown sugar and sugar to butter. Mix in eggs and vanilla. Fold in dry ingredients. Mix in candies. Scoop out 1/4 cups dough. Chill in fridge, or freeze, for a few hours. Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with parchment paper. Stagger cookies on the sheet, as seen below.

Bake at 350 degrees for 10 to 12 minutes. Cool completely. Store in covered container.

Thanks so much for stopping by today. Remember to be kind. We all need kindness in our lives – in terms of giving and receiving!

The puffy cookies are back!

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After a few batches of my chocolate chip cookies turning out waaaaaayyyy flatter than I prefer, the puffy cookies are back! I head read about using more baking powder to have cookies be puffer and more baking soda for flatter cookies. So, I used all baking powder here and am quite pleased!

Remember to scoop your flour from your flour bag into your flour container so you get the right amount. Chill the individual mounds of dough to prevent spreading. Preheat oven to 400 degrees for 20 minutes before baking so it cycles to the right temp.

  • Ingredients
  • 2/3 cup butter, cold and shredded with a cheese grater
  • 1/2 cup brown sugar
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 1/2 cups flour (scooped from your flour bag into your measuring cup so you get the right amount)
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup mini chocolate chips
  • 1/2 cup mini m&ms

Directions – in a bowl, cream butter, brown sugar and sugar. Add egg and vanilla. Blend in dry ingredients. Fold in chips and m&ms. Scoop out 1/4 cups of dough and form tall mounds. Chill a few hours in fridge or overnight. When ready to bake, preheat oven to 400 degrees for 20 minutes. Line a cookies sheet with parchment paper. Bake 9 to 11 minutes. Cool completely. Store in covered container.

Thanks for stopping by today. I wish you peace, joy and happiness. Remember to be kind. You never know what someone else is going through. You may need that same grace from someone else.