For all my non chocolate loving coworkers – white chocolate brownies, with Halloween sprinkles and vanilla frosting.  Super simply and easy.
I added some of my homemade white cocoa powder to these. You can absolutely leave it out.
Remember to scoop your flour from your flour bag so you get the right amount.  Preheat your oven before baking.
Ingredients list
8 tbs butter
1 cup white chocolate chips
2 eggs
2 tsp vanilla
1 cup flour
1 tsp salt
Sprinkles
Directions – preheat oven to 350 degrees. Line an 8×8 pan with parchment paper. Set aside. In a microwave safe bowl, melt butter and white chips in 45 second increments until you can stir smooth.  Add sugar. Mix in eggs and vanilla. Fold in flour and salt. Mix in sprinkles. Spread into pan. Bake 20 to 23 minutes (you will see light golden patches on top). Cool completely.Â
Frost with vanilla frosting if you want. I combined 2 tbs butter, melted, 1 to 2 cups powdered sugar, vanilla and heavy cream
That is a mouthful of a title, I know. But these are a seriously chocolate cookie – melted dark chocolate chips in the dough and filled with mini m&ms and milk chocolate chips.
To melt the chips – place them in a microwave safe bowl and melt them in 45 second increments until you can stir smooth.
Remember to scoop your flour from your flour bag so you get the right amount. Also, chill the individual doughs for a few hours before baking, and preheat your oven before baking.
Ingredients list
10 tbs butter, softened
1 1/2 cups brown sugar
1/2 cup sugar
4 eggs
1 tbs vanilla
2 2/3 cups dark chocolate chips (melted)
2 cups flour
1/2 cup baking cocoa
2 tsp baking powder
1 tsp salt
Mini m&ms
Milk chocolate chips
Directions – in a bowl, cream butter, brown sugar and sugar. Add eggs and vanilla. Blend in melted chocolate chips. Fold in dry ingredients.  Mix in m&ms and milk chocolate chips. Scoop out 1/4 cups dough. Chill a few hours.  Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet like below.
Bake 10 to 12 minutes, no longer. Right after removing from oven, gently press more milk chocolate chips on top of cookies.
These will likely be gushy. Pop them in the fridge to firm them up. Store in covered container.
I wanted to do a different kind of chocolate chip cookie. These use granulated sugar and powdered sugar instead of brown sugar. I used 3 kinds of chips – semisweet, white and milk chocolate.
Remember to scoop your flour and powdered sugar from their containers into your measuring cups so you get the right amount. Also I recommend chilling the individual doughs for several hours before baking. And preheat your oven before baking.
Ingredients list
1 cup butter, softened
1 cup vegetable oil
1 cup sugar
1 cup powdered sugar
1 tsp vanilla
2 eggs
5 cups flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
1 tbs cornstarch
2/3 cup semisweet chocolate chips
2/3 cup white chocolate chips
2/3 cup milk chocolate chips
Directions – in a bowl, cream butter, oil, sugar and powdered sugar. Add eggs and vanilla. Blend in dry ingredients.  Fold in chips. Scoop out 1/4 cups of dough. Chill doughs several hours. When ready to bake, preheat oven to 375 degrees. Stagger cookies on sheet, like below.
Gently press extra chips on top.
Bake 8 to 11 minutes. Bottoms will be golden brown. Tops will be a little gushy, but will firm up as they cool.Â
This is the sugar cookierecipe I use for all my holiday cutout cookies – halloween, Thanksgiving, Christmas, Valentine’s Day, Easter, football ( i know football is not a holiday but if i have cookie cutters for something, it is a holiday for me)  This recipe is from a friend of my family. They bring back a lot of wonderful memories of baking with my mom when I was younger. And these were my dad’s favorite cookies and he loved the dough too!
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.Â
Ingredients list
1 1/2 cups crisco
1 1/3 cups sugar
4 eggs
1 tbs vanilla
4 cups flour
1 tsp salt
1 tsp baking powder
A plethora of pumpkins!
Directions – preheat oven to 350 degrees. in a bowl, cream butter and sugar. Add eggs and vanilla. Slowly blend in dry ingredients.   Sprinkle flour on your countertop and roll out dough to desired thickness.  Cut out cookies. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 8 minutes, no longer. Cool completely.
A gaggle of ghosts
Frosting ingredients
1/2 cup butter, softened
3 cups flour
1 tsp vanilla
1 to 3 tbs heavy cream (depending on consistency you want)
Food coloring or sprinkles
In a bowl, combine ingredients. Frost cookies and sprinkle with sprinkles. Store in covered container.
Another variation of a sugar cookie, this time with peanut butter. And chocolate frosting instead of melted milk chocolate. These are nice and thick and sweet!
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I also recommend chilling the individual doughs for a few hours so they spread less. And preheat your oven before baking.
Ingredients list
1/2 cup butter, softened
2 tbs vegetable oil
1/2 cup peanut butter
1/2Â cup plus 2 tbs sugar
1/4 cup plus 2 tbs powdered sugar
1/4 tsp baking soda
1/4 tsp cream of tartar
1/4 tsp salt
1 tsp vanilla
1 egg
1 tbs greek yogurt
2 3/4 cups flour
Extra sugar
Direction – in a bowl, cream butter, peanut butter, sugar, vegetable oil, and powdered sugar. Mix in cream of tartar, salt and baking soda. Add egg, vanilla and Greek yogurt.  Blend in flour. Scoop out 1/4 cups of dough. Roll into a ball. Spray the bottom of a drinking glass with cooking spray and slightly flatten dough ball. Sprinkle with extra sugar. Chill a few hours.  Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 10 minutes, no longer. Cool completely.
Frosting ingredients list
1/4 cup butter, softened
1/2 tbs greek yogurt
1 cup powdered sugar
3 tbs unsweetened baking cocoa
2 tbs heavy cream
1 tsp vanilla
Directions – in a bowl, mix butter, Greek yogurt, powdered sugar and cocoa.  Add heavy cream and vanilla.  Frost cookies. Store in covered container in fridge to firm up.Â
Changing things up with a non chocolate treat today – lemon sugar cookies with lemon frosting.  And I stepped it up by using lemon juice from actual lemons, as opposed to bottled lemon juice.
Remember to scoop your flour and powdered sugar from their respective bags into your measuring cups so you get the right amount. I also recommend chilling the individual doughs to keep them from spreading too much. And, preheat your oven before baking.
Ingredients list
1/2 cup butter, softened
1/4 plus 2 tbs vegetable oil
1/2 cup plus 2 tbs sugar
1/4 cup plus 2 tbs powdered sugar
1 tsp water
1 tsp lemon juice
1 tbs lemon zest
1 egg
2 3/4 cups flour
1/4 tsp baking soda
1/4 tsp cream of tartar
1/2 tsp salt
Direction – in a bowl, cream butter, vegetable oil, sugar, and powdered sugar. blend in lemon juice, zest and eggs. Fold in dry ingredients. Scoop out 1/4 cups dough. Spray the bottom of a drinking glass with pam and gently flatten cookies (not too flat). Sprinkle with sugar.
Chill a few hours.
Preheat oven to 350 degrees. Kine a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 9 to 11 minutes, no longer. Cool completely.
I wanted to make m&m sugar cookies and frost them.  All well and good, but i did not realize I was out of granulated sugar.  That has NEVER happened to me. Not sure how I let that happen.  So I just subbed in brown sugar entirely for the granulated sugar. And, I went and bought 2 huge bags of granulated sugar for future baking.
So I am only bringing in half of these tomorrow, with vanilla frosting. The other half I will bake in a few days and frost them with chocolate frosting.
Remember to scoop your flour from your flour bag into your measuring cup so you get the correct amount (same goes for the powdered sugar). chill your individual doughs and form them even taller before baking to keep them puffy. And preheat your oven before baking
Ingredients list
1 cup butter, softened
3/4 cup vegetable oil
1 1/4 powdered sugar
1 1/4 cups sugar
2 eggs
5 tbs water
2 tbs vanilla
5 1/2 cups flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp salt
1 cup m&ms
Directions – in a bowl, cream butter, oil, sugar and powdered sugar. Add eggs, vanilla and water. Blend in dry ingredients.  (It was a little humid the day i made these, so I added an extra cup of flour. Your call if you want to do that). Blend in m&ms. 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, form mounds a little taller. Bake 11 to 14 minutes. Bottoms with be lightly golden, tops might be a little gushy, but will be fine.  Cool completely.  Â
Frosting ingredients list
1/2 cup butter, softened
3 cups powdered sugar
2 tbs milk
1 tsp vanilla.
Directions- in a bowl, blend all ingredients well. Frost cooled cookies. Store in covered container.
I wanted to make a different version of the black and white/ half moon cookies. Honestly, I don’t know the difference between the two. Anyways, I opted for a peanut butter cookie base and used a peanut butter frosting and 2 chocolate frosting. One is with milk chocolate chips and I didn’t make enough, so I made a second batch with unsweetened baking cocoa. I never get the amount of frosting right. Either too much or too little. Ugh. Oh and while taking a picture for this blog, I dropped a cookie on the floor. Gracie was not fast enough to get it before i tossed it in the garbage.
For the buttermilk, I used a sacco mix with water. You can also add 1 tbs or lemon juice or white wine vinegar to the 2/3 cup of milk, let it sit for 5 minutes and that also makes buttermilk.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I also chilled the mounds of dough for a few hours before baking and shaped them a little taller to prevent from spreading as much. Preheat your oven to 350 degrees before baking. And don’t bake longer than 12 to 13 minutes. Tops may be a little gushy, but after they cool, pop them in the fridge to help firm them up.
Cookie ingredients
1/2 cup butter, softened
1/2 cup peanut butter
1 cup sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 cup buttermilk
Directions – in a bowl, cream butter, peanut butter and sugar. Add eggsand vanilla. Blend in dry ingredients then buttermilk. 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 and stagger cookies. Bake 12 to 14 minutes, no longer. Cool completely.
Chocolate glaze
2/3 cup chocolate chips
1 tbs butter
1 tbs corn syrup
Directions – melt chips and butter. Add corn syrup
Peanut butter glaze
1/3 cup peanut butter
3 tbs butter, soft
1 1/2 cups powdered sugar
3 tbs heavy cream
Blend together.
Place completely cooled cookies flat side up. Frost one side with peanut butter frosting, the other with chocolate frosting. Store in covered container.
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.Â
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.
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.Â
cookies by christine 