Tag Archives: baking soda

Week 3 victory treats – vanilla little debbie cookies

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The other treat for the Bills win over the Dolphins – a vanilla version of little debbie brownie cookies.  I made my own white chocolate cocoa powder and used that.  I probably could have bought white chocolate cocoa at the grocery store,  but didn’t feel like going out again, so I made my own.

White chocolate cocoa ingredients

  • 1/3 cup chocolate chips
  • 1 cup instant milk powder
  • 2/3 cup powdered sugar
  • 1/3 cup sugar

Directions – in a food processor, chop up white chips for about a minute.  Add remaining ingredients and run food processor until a fine powder forms. 

Remember 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.  And preheat your oven before baking.

  • Ingredients list
  • 1/4 cup butter, softened
  • 1/4 cup crisco
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup flour
  • 1/4 cup plus 2 tbs white chocolate cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Directions- in a bowl, cream crisco, butter and sugar.  Add egg and vanilla.  Blend in dry ingredients.   Scoop out 1/4 cups dough.  Chill a few hours. Line a cookie sheet with parchment paper. Preheat oven to 350 degrees.  Stagger cookies on prepared sheets. 

Bake 12 to 16 minutes.  Cool completely

These came out a lot larger than I planned!
  • White chocolate frosting ingredients
  • 1/4 cup white chocolate chips, melted
  • 1/4 cup butter, softened
  • 1 1/2 cup powdered sugar
  • 2 tbs heavy cream
  • 1 tsp vanilla

In a bowl, cream butter, powdered sugar, heavy cream and vanilla.  Blend in melted white chocolate.   Frost cookies.

Thanks so much for stopping by today!

Week 2 victory Monday treats

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To celebrate the Bills week 2 win over the jets, I present carrot cake cookies.  The exception to these is that instead of grating carrots (which, is not fun), I used carrot baby food.  My mother in law gave me a carrot cake recipe, so it is based on that.

And the special ingredient- mini chocolate chips!!!!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Chill the individual doughs before baking.   preheat your oven before baking and only bake these 10 minutes. You can always pop them in the fridge after they are cooled and frosted to firm them up

  • Ingredients list
  • 10 tbs butter, softened
  • 1 cup sugar
  • 1/2 cup brown sugar, firmly packead into measuring cup
  • 1 egg
  • 1 tsp vanilla
  • 8 oz carrot baby food
  • 2 1/2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp allspice or nutmeg
  • 1 cup mini chocolate chips

Directions – in a bowl, cream butter, sugar and brown sugar.  Blend in egg, vanilla and carrot baby food.  Fold in dry ingredients.   Mix in chips.  Scoop out 1/4 cups of dough.  Freeze and hour or chill a few hours.  Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.  Stagger mounds of dough on sheet. 

Bake 10 minutes, no longer.  Cool completely.

  • Frosting ingredients
  • 1/2 cup butter, softened
  • 8 oz cream cheese, softened
  • 3 cups powdered sugar
  • 1 tbs milk
  • 1 tsp vanilla

Directions – in a bowl, blend butter and cream cheese.   Mix in powdered sugar, vanilla and milk.  Frost cooled cookies. 

Store in covered container.

Brown sugar topped with brown butter frosting

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I wanted to mix up my cookie game, so instead of sugar cookies or non chocolate  cookie,  I made brown sugar cookies.  Brown sugar is the only sweetener I used.  And I frosted them with brown butter frosting?  Is it brown butter, or browned butter?   I have no idea.  The process to brown butter is the same either way.  You cook it in a saucepan over medium low heat for about ten minutes, until you see specs of brown in it.  Then you immediately remove it from the stove top and set aside so it does not burn.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Chill the individual doughs before baking.

  And preheat your oven before baking.

  • Ingredients list
  • 3,/4 cup butter, melted
  • 11/2 cups brown sugar, firmly packed into your measuring cup
  • 1 egg
  • 1 tsp vanilla
  • 2 cups flour
  • 2 tsp cornstarch
  • 1/4 tsp baking soda
  • 1/2 tsp salt

Directions – in a bowl, combine butter and brown sugar.  Add egg and vanilla.  Blend in dry ingredients.  Scoop out 1/4 cups of dough.  Chill a few hours.  Line a cookie sheet with parchment paper and stagger cookies.

Bake 10 to 12 minutes, no longer.  Cool completely.

  • Brown butter frosting ingredients
  • 1/2 cup butter, browned
  • 3 cups powdered sugar
  • Heavy cream
  • 1 tsp vanilla

In a bowl, combine brownie butter and powdered sugar.   Add vanilla, then enough cream to get the consistency you want.  Frost cookies. 

Store in covered container.

Fudge brownies cookies with 3 kinds of chips (and special colored M&MS)

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These are a chocolate brownie cookies.  Some have peanut butter chips, some have milk chocolate and others have semisweet.  To differentiate between the milk and semisweet, I placed one red M&M and one blue M&M on the semisweet ones.   You guys guess why I chose red and blue.  🦬🦬🦬🦬🦬🦬

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also, after your scoop out your dough, gently press the chips around the cookie instead of mixing them in with the batter.  Chill the individual doughs for a few hours to prevent spreading.  And, preheat your oven before baking so it cycles to the right temp.

  • Ingredients list
  • 2/3 cup butter crisco
  • 2 cups of sugar
  • 4 eggs
  • 1 1/2 cups flour
  • 1 cup unsweetened baking cocoa
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • Chips!

Directions – in a bowl, cream crisco and sugar.  Add eggs, one at a time, and blend well.  Mix in dry ingredients.   Scoop out 1/4 cups of dough.  Gently press chips on top and sides.  Chill a few hours.  line  a cookie sheet with parchment and stagger cookies (I fit 6 or 8 per sheet, depending on size of the sheet) Preheat oven to 350 degrees.  Bake 10 to 12 minutes, no longer.  Cool completely.  

Store in covered container.

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!