Tag Archives: baking soda

Puffy peanut butter cookies

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One of my treats for week one for work tomorrow -puffy peanut butter cookies.  Super simple, sweet and soft.

Remmeber to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also chill the dough for a few hours to keep cookies puffy.

  • Ingredients list
  • 1/2 cuo crisco
  • 3/4 cup peanut butter
  • 3/4 cup brown sugar (firmly packed into measuring cup)
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 tbs milk
  • 2 cups flour
  • 1/4 tsp salt
  • 1 tsp baking soda

Directions – in a bowl, cream butter, peanut butter, sugar and brown sugar.  Add egg, milk and vanilla.  Blend in dry ingredients.   Scoop out 1/4 cups dough.   Roll into extra granulated sugar. Chill doughs a few hours.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.   Bake 10 to 12 minutes, no longer.  Cool completely.  Top with melted chocolate if you want. 

Store in covered container.

Triple Peanut butter cookies topped with melted chocolate (with nutter butters and peanuts)

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I present a twist on a typical peanut butter cookie.  These also have finely ground butter butter cookies and finely ground peanuts.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. 

I formed these into tall mounds then froze them, and they stayed super puffy.  I think next time I may flatten them slightly before chilling or freezing, or I may bake them right after making the dough.

  • Ingredients list
  • 1 cup crisco
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 3/4 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 15 nutter butters, finely crushed
  • 1 cup peanuts, finely ground

Directions – in a bowl, cream butter, peanut butter, sugar and brown sugar.  Add eggs and vanilla.  Blend in dry ingredients.   Fold in nutter butters and peanuts.  Scoop into 1/4 cups dough and roll into tall mounds.  If you are going to chill or freeze these, flatten doughs slightly.   Keep them tall if you are going to bake right away.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet. Bake 10 to 11 minutes, no longer.  They will be a little gushy, but you can pop them in the fridge to firm up.  

Top with melted chocolate. 

Store in covered container.

Frosted chocolate chip cookies (with chips ahoy mixed in)

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I have seen suggestions to add finely ground cookies or pop tarts to homemade cookies for a neat twist so I have done that with these chocolate chip cookies, adding 2 cups of finely ground chips ahoy.

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

  • Cookies ingredients list
  • 1 1/2 cups butter, softened
  • 1 1/2 cups brown sugar
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 3/4 cups flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 cups finely ground chips ahoy cookies (save a few tbs to sprinkle on top of frosting)
  • 1 cup chocolate chips

Directions – in a bowl, cream butter, brown sugar and sugar.  Add eggs and vanilla.  Blend in finely ground chips ahoy cookies.  Mix in dry ingredients.  Stir in chocolate chips.  Scoop out 1/4 cups of dough.  Chill a few hours.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 10 to 12 minutes, no longer.  Cool completely.

  • Frosting ingredients
  • 6 tbs butter, softened
  • 1 tbs vanilla
  • 2 1/4 cups powdered sugar (scooped from your bag into measuring cup)
  • 3 tbs heavy cream

In a bowl, cream butter and vanilla.  Blend in powdered sugar.  Add enough cream to get the consistency you want. Frost cookies.  Sprinkle extra crushed chips ahoy on top.  Store in covered container.

Hot fudge filled chocolate cookies

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These cookies are a whole lotta chocolate.   Chocolate cookies with crushed oreos,  crushed chocolate pop tarts, filled with hot fudge. you could top them with melted chocolate chips and sprinkle them with more crushed oreos after they cool down.

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

  • Ingredients list
  • 1 cup butter, softened
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 1/2 cups flour
  • 2/3 cup unsweetened baking cocoa
  • 1 tbs cornstarch
  • 1 tsp baking soda
  • 1 tsp salt
  • 15 finely crushed oreos
  • 4 pop tarts (opt)
  • Hot fudge

Directions – in a bowl, cream butter, sugar and brown sugar.  Mix in eggs.  Blend in dry ingredients.  Fold in crushed oreos and pop tarts.  Mix well.  Scoop out 1/4 cups of dough.  Make an indentation in the center, scoop a tsp of hot fudge in center. Seal dough around it.  Freeze a few hours.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.   Bake 12 to 14 minutes, no longer.

Marble Chocolate Chip cookies

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I could not decide whether to make chocolate chip cookies or chocolate chocolate chip cookies, so I decided to do both – and make marble chocolate chip cookies.  I know it needed to marble them more, but I believe they are just fine.

Remember to scoop your flour and baking cocoa from you flour bag/cocoa container into your measuring cups/measuring spoons so you get the right amount. I also recommend chilling the dough so the cookies don’t spread as much.  Also preheat your oven before baking so it cycles to the right temp for baking.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1 1/3 cups sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 2/3 cups plus 2 tbs flour
  • 1 tsp baking soda
  • 6 tbs baking cocoa
  • 1 cup chocolate chips, divided

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Blend in 2 2/3 cups flour and baking soda.   Divide dough evenly into 2 bowls.  In one bowl, blend in 2 tbs flour, then mix in 1/2 cup chips.  In the other bowl, blend in cocoa then mix in 1/2 cup chocolate chips.

  Scoop out 2 tbs  dough from each bowl.

Combine one of each into one cookie, form a tall mound and chill a few hours. 

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.   Stagger cookies on sheet. 

Bake 11 to 13 minutes until chocolate chip side has golden patches.  

Cool completely.   Store in covered container.

Brown butter chocolate chip cookies

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These are an awesome cookie.  Made with brown butter so they have a little different taste.  These also use bread flour, which makes them thick and chewy.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I also suggest chilling the individual doughs for a few hours or in the freezer for an hour.   And, preheat the oven before baking.

  • Ingredients list
  • 1 cup butter, brown
  • 1/4 cup sugar
  • 1 1/4 cups brown sugar, firmly packed into measuring cup
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla
  • 1 tbs heavy cream
  • 3 cups bread flour (scooped from your flour bag into your measuring cups)
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups chocolate chips

Directions – in a pan over low-medium heat, cook butter until little brown specs appear.  Remove from heat, place in a bowl and cool 5 minutes.  Add sugar and brown sugar.  Mix in egg, yolk, vanilla and cream.  Blend in dry ingredients.  Add chips.  Scoop out 1/4 cups dough.  Chill a few hours or freeze an hour.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.   Bake 10 to 12 minutes, no longer.   Cool completely.  Store in covered container.

Thanks so much for stopping by today!

Chocolate Chip Cookies with finely ground pecans

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Before the temps go over 100 again, I wanted to bake some cookies.  I added finely ground pecans to chocolate chip cookies.  The recipe is from my friend, Jeff’s mom.  She was an incredibly, kind, sweet lady and I was grateful she gave me this recipe.  She made these before a bunch of us went to the U2 concert in 1992 in Toronto.  I still remember how good they were. 

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

Directions – in a bowl, combine butter, sugar, brown sugar, salt, baking soda and vanilla.  Mix in eggs.  Fold in flour and cornstarch.  Blend in chips and pecans.  Scoop out 1/4 cups of dough.   Chill individual doughs in fridge for a few hours.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies of sheet, leaving space because these spread a little.  Bake 11 to 15 minutes, no longer.   Let cookies cool.  You can pop them in the fridge to firm then up.  Store in covered container.

Thanks so much for stopping by today!

Milk chocolate chip macadamia nut cookies

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All that gushy goodness!

Today’s treat – milk chocolate chip cookies with finely ground macadamia nuts.  I wanted to make something a little different, and milk chocolate chip cookies are a good way to do that…plus I had a half bag of macadamia nuts to use up!

Yes it is hotter than hell again (thanks climate change), and yet I turned on the oven. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also, chill the individual doughs at least a few hours so they don’t flatten too much.  And preheat your oven to 375 degrees before baking.

  • 1 cup butter, cold and cut into cubes
  • 1 1/4 cups brown sugar, firmly packed into measuring cups
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 cups flour, scooped from your flour bag into your measuring cup
  • 1 tbs cornstarch
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups milk chocolate chips
  • 1/2 cup macadamia nuts,  finely ground

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Blend in dry ingredients.  Mix in chips and nuts. Scoop out 1/4 cups of dough.  Chill individual doughs in fridge a few hours.  Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet, like in picture below, a row of 2, then a row of one, another row of 2 and then a row of 1.  (I usually fit 8 cookies total on a sheet). 

Bake 10 to 12 minutes. let set a few minutes on sheets.  Cool completely.   I popped mine in the fridge to firm them up (not easy baking conditions in the humdiity). 

Store in covered container.  I will be keeping mine in our fridge until I bring them to work tomorrow.

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

XL Chocolate Crinkle Cookies

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I have never had much luck making crinkle cookies.  They usually come put flat like pancakes.  These were perfectly puffy.  I think it helped I used cold butter and butter crisco. 

Remember to spoon your flour from your flour bag into your measuring cup so you get the right amount.  Also preheat your oven before baking.  And because these are baked at a higher temp, only bake for 10 minutes.

  • Ingredients
  • 1/2 cup butter, cold and cubed
  • 1/2 cup crisco
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 yolks
  • 1 tsp vanilla
  • 1 1/2 cups cake flour
  • 2 cups flour
  • 1 1/2 cups baking cocoa
  • 1 tbs cornstarch
  • 1 tsp baking powder
  • 1 tsp baking soda
  • Extra granulated sugar
  • Powdered sugar

Directions – preheat oven to 400 degrees.  Line a cookie sheet with parchment paper.  In a bowl, cream butter, 1/2 cup sugar and brown sugar.  Add eggs, yolks and vanilla.  Blend in dry ingredients.  Form 12 even pieces of dough.  Roll in extra granulated sugar then powdered sugar.  Place 6 on prepared sheet, leaving a few inches between doughs.  Bake 10 minutes, no longer.  Sprinkle with powdered sugar. Let sit on cookie sheet for 15 minutes.   Store in covered container. 

Thank you for stopping by!

Chocolate Chip Cookie Bars

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Rob requested chocolate chip cookie bars.  He will only eat one, so the rest will come in to work with me tomorrow.  These are easy to make and are a big hit.   Instead of scooping and baking cookies on a few cookie sheets, you just spread the dough in one baking pan and bake. 

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.

  • Ingredients list
  • 1 cup butter, melted and cooled for 10 minutes
  • 1 cup brown sugar (firmly packed into your measuring cup)
  • 1/2 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 1/4 cups flour (scooped from your flour bag into measuring cups so you get the right amount)
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 2 cups chocolate chips

Directions – preheat oven to 350 degrees.  Line a 9×13 pan with parchment paper and set aside.  In a bowl, combine butter, sugar and brown sugar.  Mix in eggs and vanilla.  Fold in dry ingredients.  Stir in 1 cup of chocolate chips.  Evenly spread dough into prepared 9×13 pan.  Sprinkle remaining 1 cup chips on top and gently press down into dough. Bake 26 to 28 minutes, no longer.  (Edges will be golden brown).  Cool completely.  Cut and store in covered container.