Tag Archives: baking soda

Mini Peanut butter m&m peanut butter cookies stuffed with Reese’s eggs

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My other treat for work, in honor of opening day of the NHL and NBA Playoffs and my Sabres first playoff game in forever, is for all my peanut butter loving friends- peanut butter cookies with mini peanut butter m&ms

And stuffed with reese’s eggs.  

Boom!

Remember to scoop your flour bag into your measuring cup so you get the right amount.  Also firmly packed your brown sugar into your measuring cup so you get the right amount.  Chill the dough at least a few hours before baking to keep them puffy and preheat the oven before baking.

  • Ingredients list
  • 1/2 cup butter, softened
  • 3/4 cup peanut butter
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 tbs milk
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup peanut butter mini m&ms
  • Reeses eggs, unwrapped  (not the regular size ones)

Directions – in a bowl, cream butter, peanut butter, brown sugar and sugar.  Add egg, vanilla and milk.  Blend in dry ingredients then m&ms.   Scoop out 1/4 cup of dough and divide in half.  Flatten each half.  On one half, place a Reese’s egg.  Place other half on top and 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 11 to 13 minutes, no longer.  cool completely.  

Store in covered container.

Italian (olive oil) chocolate chip cookies

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In honor of opening day of the Stanley Cup and NBA playoffs and my Sabres first playoff game in more than a decade on Sunday, I present italian chocolate chip cookies.  What makes them Italian, you ask?  I used olive oil instead of butter or crisco 😉

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Firmly packed your brown sugar into your measuring cup.  I used mini chocolate chips, but you can use regular.  I do recommend freezing the dough for a half hour to an hour, or chilling it in the fridge for a few hours. And preheat your oven before baking.

  • Ingredients list
  • 1 cup olive oil
  • 1 tsp vanilla
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 egg
  • 2 tbs vanilla
  • 1 tsp salt
  • 2 1/4 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla
  • 1 cup mini chocolate chips
  • 1/2 cup walnuts, ground

Directions – in a bowl, combine oil, sugar and brown sugar.   Add egg, vanilla and water.   Mix in dry ingredients.   Fold in chips and nuts.  Scoop out 1/4 cups dough.  Freeze 30 minutes.   Line a cookie sheet with parchment paper.  Stagger cookies on sheet.

Bake 10 to 13 minutes, no longer.  

Cool completely.  Store in covered container.

Milk  chocolate chip chocolate banana bars

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I have not made any banana flavored treat in quite some time.  So today, I decided to make chocolate banana bars with milk chocolate chips and brown butter frosting.

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
  • 3 very ripe bananas, mashed
  • 1/2 cup butter, melted
  • 1 cup sugar
  • 1/2 cup brown sugar, firmly packed into measuring cup
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup flour
  • 1/2 cup unsweetened baking cocoa
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup milk
  • 1 cup chocolate chips

Directions – preheat oven to 350 degrees.  Spray a 9×13 pan with baking spray and set aside.  In a bowl, blend bananas and melted butter.  Mix in sugars.  Add eggs and vanilla.  Blend in dry ingredients then milk.  Fold in chips.  Evenly spread into prepared pan.  Bake 20 to 25 minutes (toothpick inserted in center comes out with a few moist crumbs).  Cool completely.

  • Frosting ingredients
  • 1/2 cup butter
  • 3 1/2 cups powdered sugar
  • 1 tsp vanilla
  • 3 tbs milk

Directions – in a pan, cook butter over low-medium heat until browned, like below.  

In a bowl, combine  browned butter, powdered sugar, vanilla and milk.  Frost cooled bars. 

Cut and store in covered container.

Lemon cookies with crushed lemon oreos and lemon frosting

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For Sabres game night and MLB opening night, I made 2 treats – lemon frosted lemon brownies wuth crushed lemon oreos…and these lemon cookies with crushed lemon oreos and lemon frosted I am a huge fan of adding crushed cookies to cookie dough…. so when I saw these lemon oreos, I bought them and knew I could add them to a  lemon cookies recipe. 

I used a mix of cake flour and all purpose flour in these, but you can use entirely all purpose flour if you want.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Chill the dough a few hours before baking.  And, preheat your oven before baking

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup sugar
  • 2/3 cup brown sugar,  firmly packed into measuring cup
  • 1 egg yolk
  • 1 egg
  • 1 1/2 tsp lemon extract
  • 2 tbs lemon juice (I used bottled)
  • 2 1/4 cups all purpose flour
  • 1 cup cake flour
  • 1 tbs cornstarch
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 16 lemon oreos, finely crushed

Directions – in a bowl, cream butter, sugar and brown sugar.  Add egg, yolk, extract and lemon juice.  Blend in dry ingredients.   Mix in crushed oreos.   If dough seems a little dry, add a tbs or 2 of water.   Evenly divide dough into 10 tall mounds. 

Chill a few hours.  When ready to bake, preheat oven to 400 degrees.  Line a cookie sheet with parchment paper.   Stagger cookies on sheet.

Bake 9 to 11 minutes, no longer.   Cool completely. 

If you want, you can frost these.  Store in covered container. 

  • Frosting ingredients list
  • 1 1/2 cups powdered sugar
  • 2 tbs lemon juice

Combine these ingredients in a bowl.  If frosting seems too thick, you could add a tsp or 2 of water. Frost cookies. 

Store in covered container

Brown butter triple chip cookies

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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.  

Store in covered container.

Blondies with chocolate chips

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These are a request from my goddaughter Sara.  Blondies with chocolate chips.  She has the same taste in treats that rob does – chocolate chip cookies, blondies and brownies.

Remember to scoop your flour from your  bag into your measuring cup so you get the right amount.  Also preheat your oven before baking.

  • Ingredients list
  • 1 cup vegetable oil
  • 3 tbs water
  • 1 cup brown sugar, firmly packed into measuring cup
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups chocolate chips

Directions – preheat oven to 350 degrees.  line a 9×13 pan with parchment paper. Set aside.  In a bowl, mix oil, brown sugar and sugar.   Add eggs, vanilla and water.  Fold in dry ingredients.   Mix in 1 cup chips. Evenly spread dough into pan.   Sprinkle remaining chips on top and gently press down.  Bake 18 minutes, no longer.  Cool completely.   Store in covered container

Thanks for stopping by!

Hot cocoa oatmeal creme pies

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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. 

Place one cookie flat side up.

Spoon filling on flat side.

Top with another, flatside down.  voila!

Store in covered container.

2 kinds of chips cookies with crushed cookie dough oreos

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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.

   Store in covered container.

Chocolate chip cookies with crushed chips ahoy

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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

Cool completely.   Store in covered container.

Toasted sugar, graham cracker, milk chocolate chip cookies stuffed with mallo cups

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Now that’s a cookie!

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.

Thanks for stopping by!