Tag Archives: baking soda

Chocolate peanut butter cookies

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While trapsing through the grocery store today, I stumbled up JIF chocolate peanut butter.   So I used it in one of my peanut butter cookie recipes and topped them with melted hershey kisses.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also, firmly packed your brown sugar into your measuring cup.  And preheat your oven before baking.

  • Ingredients list
  • 1 cup crisco
  • 1 1/2 cups chocolate peanut butter
  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 2 eggs
  • 4 tbs milk
  • 2 tsp vanilla
  • 2 cups all purpose flour
  • 1 cup bread flour
  • 2 tsp baking soda
  • 1 tsp salt

Directions- preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.   In a bowl, cream crisco, chocolate peanut butter, sugar and brown sugar.  Mix in eggs, milk and vanilla.  Blend in dry ingredients.  Scoop our 1/4 cups of dough and roll tops in extra granulated sugar.  Stagger cookies on sheet.  Bake 10 minutes, no longer.  Cool completely.  Top cookies with melted hersey kisses.

Store in covered container.

Massive chocolate chip cookies

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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.

Thanks for stopping by

Mini m&m milk chocolate chip chocolate cookies

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These originally were for Sabres game day, but since we hired our new Bills coach in Joe Brady, these are for that too!  Plus, it is freezing, so I wanted to bake to heat up the house some more.

These are chocolate cookies filled with mini m&ms and milk chocolate chips and topped with inverted hershey kisses.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (same for the baking cocoa).  I chilled the dough for a few hours before baking to keep them puffy.  And preheat your oven before baking.

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/2 cup crisco
  • 1 cup brown sugar, firmly packed into measuring cup
  • 1/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup unsweetened baking cocoa
  • 3 1/4 cups flour
  • 1 tbs cornstarch
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup mini m&ms
  • 1 cup milk chocolate chips
  • Hershey kisses, unwrapped

Directions – in a bowl, cream butter, crisco, sugar and brown sugar.  Add eggs and vanilla.   Mix in dry ingredients.  (If mixture is too dry, add 1 or 2 tbs water).  Fold in chips and m&ms.   Scoop our 1/4 cups of 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 11 to 13 minutes, no longer.  Right after removing from oven.  Gently press 2 inverted kisses on top. 

Cool completely.   Store in covered container.

Blizzard day chocolate chip cookies

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Another very cold day, so I decided to heat up the house a bit by baking more cookies.  Rob asked for chocolate chip cookies.   (I have so many to choose from).  These use melted butter and a mix of all purpose and bread flour.  And I also pressed extra chips into the tops of the cookies as soon as they came out of the oven.

Remember to scoop you flour from your flour bag into  your measuring cup so you get the right amount.   I chilled the individual doughs for a few hours to help keep them puffy while baking.  And, preheat your oven before baking the cookies.

  • Ingredients list
  • 1 cup butter, melted
  • 2/3 cup sugar
  • 1 cup brown sugar, firmly packed into measuring cup
  • 2 eggs
  • 2 tsp vanilla
  • 2 tbs water
  • 1 tsp baking soda
  • 1 tsp salt
  • 11/2 cups all purpose flour
  • 1 1/2 cups bread flour
  • 1 tbs cornstarch
  • 1 1/2 cups chocolate chips

Directions – in a bowl, combine melted butter, sugar and brown sugar. Add water,  eggs and vanilla.  Stir in baking soda and salt.   Mix in both flours.   Fold 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 11 to 14 minutes, no longer.  Cool completely.

Thanks for stopping by today!  Stay safe and warm!

Peanut butter chip chocolate cookies stuffed with a homemade Reese’s pb cup

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I had some peanut butter chips to use up, so I decided to put them in chocolate cookies and stuff them with a homemade mini Reese’s peanut butter cup.  

And I covered the bottoms of the cookies with melted hershey kisses.  A lot, I know.   But I think they will be a big hit.

I chilled the individual doughs for a few hours before baking to help keep them puffy.  I also attempted to press a few extra chips on top of the cookies as soon as they came out of the oven.

For the cookies, remember to scoop the flour from your flour bag into your measuring cup so you get the right amount.  And, preheat your oven before baking

  • Homemade mini reeses
  • 1/4 cup butter
  • 1 cup peanut butter
  • 1/4 cup brown sugar,  firmly packed into measuring cup
  • 1 1/4 cups powdered sugar
  • Milk

In a saucepan, over medium heat, heat and stir butter, peanut butter and brown sugar to a boil.  Remove from heat. Add powdered sugar.  Blend in 1 to 2 tbs of milk so mixture is easy enough to form into balls.  (You might want to let it cool down before rolling into balls).   Once they are rolled, pop them in the fridge in a covered container to firm up.

  • Cookies ingredients
  • 1 1/2 cups butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 1/2 cups flour
  • 1 cup unsweetened baking cocoa
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 cup peanut butter chips

Directions- in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Mix in dry ingredients.   Stir in chips.  Scoop out 1,/4 cups of dough and divide in half.  Slightly flatten each half.  On one half, place a Reese’s ball.  Top with other flattened half.  Seal edges.  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 12 to 14 minutes.  Cool completely.     If you want, melt some hershey kisses and dip the bottoms of cookies in.  Let chocolate  dry, bottom side up of cookies. 

Store in covered container. 

Brown butter Quadruple chip cookies

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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.

Thanks for stopping by!

NFL Divisional round playoff Bills gameday treats –  oatmeal creme pies

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How cool that not only it is Bills playoff gameday but also Sabres game day.  The last time the Bills played a playoff game the same day as the Sabres had a game, both teams won.  Here’s hoping for that same result!

I broke out of the box a bit with these.  I have made oatmeal cookies which were well received, but felt the need to step it up because it is the Divisional round of the playoffs…. so I went with oatmeal creme pies.  

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 for the frosting)

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/2 cup crisco
  • 3/4 cup brown sugar, firmly packed into measuring cup
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 cups quick oats

Directions – preheat oven to 350 degrees.  Line a cookie sheet with nonstick baking liners.   In a bowl, cream butter, crisco, sugar and brown sugar.  Add eggs and vanilla.  Mix in flour, baking soda and salt.  Fold in oats.   Scoop out 3 tbs of dough and form tall mounds. 

Stagger on cookie sheet.

Bake 11 to 13 minutes, no longer (edges will be browned.   Cool completely.

  • Fluff filling
  • 1/2 cup butter, softened
  • 3/4 cup marshmallow fluff
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 2 tbs milk

Directions – in a bowl, cream fluff and butter.  Blend in powdered sugar.   Mix in vanilla and milk.  

Assembly directions – lay one cookie flat side up

Spoon some filling on top.

Top with another cookie flatside down.

Store in covered container.  I popped these in the fridge so the top cookie wouldn’t slide off the filling.

Thanks for stopping by!  Go Bills!  Go Sabres!

Brown butter milk chocolate chip cookies with finely ground macadamia nuts

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I felt the need to make a classic cookie, but with a couple of tweaks.  So, I decided on milk chocolate chip cookies, with brown butter and finely ground macadamia nuts. 

These are perfectly puffy!

Some tips – remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I like to chill the individual mounds of dough to ensure they stay puffy, but you don’t have to.  And, preheat your oven before baking.

  • Ingredients list
  • 1 cup butter, browned
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3 cups flour
  • 1 tsp baking soda
  • 1 tbs cornstarch
  • 1 tsp salt
  • 1 cup milk chocolate chips
  • 1/2 cup finely ground macadamia nuts

Directions – to brown butter, place 2 sticks in a fry pan and heat over medium heat until small brown specs appear, stirring occasionally.    This might take 10 minutes.

Place brown butter in a bowl and let cool down 10 to 15 minutes.  Add sugar and brown sugar.  Mix in eggs and vanilla.  Blend in dry ingredients.   Stir in chips and nuts.  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 or nonstick baking liners.Stagger cookies on sheet. 

Bake 10 to 11 minutes, no longer.  Cool completely.  

Store in covered container. 

Thanks for stopping by today!

Sugar cookies

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These sugar cookies use vegetable oil instead of butter or crisco.  I wanted to make something quick for work today and thought these would work.  I did freeze the dough for a few hours before baking to keep the cookies from spreading too much.   I only used 3 cups of flour, I may use a little more next time and add some cornstarch too.

I ran out of frosting so one cookie got melted hershey kisses!

Remember to scoop your flour from your flour bag so you get the right amount.  Freeze the individual doughs for an hour or so before baking.   Preheat oven to 350 degrees before baking.  And only bake these 9 to 11 minutes, no longer.

  • Ingredients list
  • 1 cup vegetable oil
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 to 3 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Extra sugar

Directions – in a bowl, combine sugar and vegetable oil.  Add eggs and vanilla.  Blend in flour, baking soda and salt.   Scoop out individual doughs and form tall mounds.  Freeze and hiur or to.  When ready to bake, preheat oven to 375 degrees.  Line a cookie sheet with parchment paper and stack cookies on sheet.  Bake 9 to 11 minutes, no longer.   Pop in fridge to firm up and cool, as cookies may be gushy.

  • Frosting ingredients
  • 4 tbs butter, melted
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • Heavy cream/milk

Combine butter, powdered sugar and vanilla.  Add enough heavy cream or milk to get the consistency you want.  You may need to add more powdered sugar.  Frost cookies. 

I added some buffalo bills colored sugar!

Store in covered container.

Thanks for stopping by!

Milk chocolate chip cookies (with finely ground macadamia nuts mixed in)

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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.  

Bake 10 to 14 minutes, no longer. 

Store in covered container.