These are super simple and are done in no time. just a few ingredients. No chilling of the dough necessary. While they would be fine on their own, I had some extra fluff filling so I made them into cookie sandwiches.
Ingredients list
1 brownie mix
2 tbs flour
2 eggs
1/4 cup vegetable oil
1 tsp vanilla
1 cup chocolate chips
Directions – preheat oven to 350 degrees. In a bowl, mix brownie mix, flour, eggs, vegetable oil and vanilla. Blend in chips. Line a cookie sheet with parchment paper. Scoop out 1/4 cups dough. Stagger on prepared sheet. Bake 11 to 14 minutes, no longer. Cool completely. These are fine on their own, or you can make them into sandwich cookies..
I saw this box of cookies and cream instant oatmeal packets ans thiught they would be great for oatmeal cookies for oatmeal cream pies. (Those and the cosmic brownies were my favorite Little Debbie treats growing up)
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 to keep them cookies from spreading too much. And, preheat the oven before baking.
Ingredients list
1/2 cup butter, melted
1/4 cup sugar
1/2 cup brown sugar
1/4 tsp baking soda
1/2 tsp baking powder
1 egg
1 tsp vanilla
2 tbs milk
1 cup flour
6 packets instant oatmeal
Look at the oreo goodness!
Directions – in a bowl cream butter, sugar, brown sugar, baking soda and bakign powder. Add eggs, vanilla and milk. Blend in flour and oats. Scoop out 2 tbs of dough. Chill a few hours. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 8 to 10 minutes, no longer. Cool completely
Filling ingredients
3/4 cup butter softened
1 cup marshmallow fluff
2 cups powdered sugar
1 tsp vanilla
Directions – in a bowl, cream butter and fluff. Slowly blend in powdered sugar. Mix in vanilla. Spoon filling between 2 cookies. Store in covered container.
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.
I decided to make chocolate chip cookies with melted butter because I was in a hurry. They are a little flatter than I prefer my cookies to be, but I think they are just fine.
Sometimes I like to change up the sweeteners (sugars). This time, I used less sugar and added some maple syrup. You could use honey or corn syrup instead.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I recommend freezing the individual doughs for 30 to 45 minutes or chill them in the fridge for a few hours to keep them from spreading too much. And, preheat your oven before baking.
Ingredients
1 cup butter, melted and cooled 10 minutes
1 1/2 cups brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1/4 cup maple syrup
3 1/2 cups flour
1 tbs cornstarch
1 tsp baking powder
1 tsp salt
2 cups chocolate chips
Directions – in a bowl, combine butter, sugar and brown sugar. Add eggs, vanilla and maple syrup. Fold in dry ingredients. If dough seems a little dry, add a tbs or two of water. Mix in chips. Scoop our 1/4 cups of dough. Freeze 30 minutes or chill a few hours in fridge. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on it. Bake 11 to 14 minutes (no longer). Cool completely. Pop cookies in the fridge if you think they seem too gushy. Store in covered container.
Sprinkles make people happy. So I made funfetti cookies with sprinkles and mini chocolate chips. And vanilla frosting makes them even better!
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. If you don’t have cake batter extract, just use 2 tsp vanilla extract.and, preheat your oven to 350 degrees before baking.
Ingredients list
1 1/2 cups butter, softened
1 1/2 cups sugar
3 eggs
1 tsp vanilla
1 tsp cake batter extract
4 1/2 cups flour
3 tsp baking powder
1 tsp salt
1 cup sprinkles
1 cup mini chocolate chips
Directions – in a bowl, cream butter and sugar. Add eggs and extracts. Blend in dry ingredients. Fold in chips and funfetti. 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 12 to 15 minutes. Remove from oven. Cool completely.
This variation of peanut butter cookies start with browned butter. It adds a nice nutty flavor to cookies. Perfect for peanut butter cookies! Making browned butter is easy. You put the butter in a pan. Turn your stove top burner to medium heat. Let butter cook for 5 to 10 minutes, stirring occasionally, until you see tiny brown specks in it. Set aside for 5 to 10 minutes.
I used finely ground peanuts in these. You can leave them out if you want. You could also add peanut butter chips, which I have but forgot to add this time.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also, I recommend chilling the dough at least a few hours. And, preheat your oven before baking.
Ingredients list
1 cup butter, browned and cooled for 5 to 10 minutes
1 1/2 cups brown sugar, firmly packed into your measuring cups
1/2 cup sugar
1 cup peanut butter
2 eggs
1 tbs vanilla
3 1/2 cups flour (scooped from your flour bag into your measuring cup)
1/2 tsp salt
1 tsp baking powder
1 cup peanuts, finely ground
Extra sugar
Directions – in a bowl, combine butter, sugar and brown sugar. Blend in peanut butter. Stir in eggs and vanilla. Mix in dry ingredients, then fold in nuts. Scoop out 1/4 cups of dough and roll into extra sugar. Chill a few hours. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 14 to 16 minutes (tops will be lightly golden, make sure bottoms don’t get top dark). Cool completely.
It is a typical summer day here today – hot and humid and close to 100 degrees. So what better treat to represent such a summer day than smores? And not just with graham crackers, but a graham cracker pound cake, some pieces topped with fluff frosting and melted hershey kisses and others topped with chocolate fluff frosting. The pound cake recipe is From one of my grandmothers, given to me a long time ago.
I read the secret to a good pound cake is putting it in a cold oven and then heating the oven to the right temp. So I tried it. Also, 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 in the frosting.
A bit of advice, apply buttercream first, then melted chocolate. It is much easier than putting the chocolate on the cake first, then buttercream, I lesson I learned as seen below.
Graham cracker pound cake ingredients
16 tbs butter, softened
1/2 cup sugar
3 eggs
2 tsp vanilla
3/4 cup sweetened condensed milk
1 cup flour (scooped from flour bag into measuring cup so you get the right amount)
1/2 cup finely ground graham cracker crumbs
3/4 tsp baking powder
1/2 tsp salt
Line a 8×5 loaf pan with parchment paper and spray with baking spray. Set aside. In a bowl, cream butter and sugar. Beat in eggs one at a time, then mix in vanilla and condensed milk. Fold in dry ingredients and graham cracker crumbs. Evenly spread into prepared pan. Place in oven and turn oven to 350 degrees. Bake 35 to 42 minutes (toothpick inserted in center comes out with a few moist crumbs).
Cool completely. I sliced the pound cake.
and then cut the slices in half
Fluff frosting ingredients
1/2 cup butter softened
1/2 cup marshmallow fluff
1 tsp vanilla
1 3/4 cups powdered sugar
In a bowl, cream butter, vanilla, and fluff. Carefully blend in powdered sugar. Divide in half. To one half, add 1/2 cup melted chocolate chips. frost some cake pieces with melted chocolate
To the other pieces, I topped them with buttercream.
I have a few non chocolate loving friends and work, so I wanted to bring in something non chocolate they would enjoy, so I used white chocolate chips and made white chocolate brownies. Very fudge like. The only thing missing- sprinkles!
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount, and preheat your oven to 325 degrees before baking
Ingredients list
1/2 cup butter
1 1/4 cups white chocolate chips
1/3 cup sugar
2 eggs
1 cup flour
Directions – preheat oven to 325 degrees. Line an 8×8 pan with tin foil and spray with pam. Set aside. In a microwave safe bowl, combine white chips and butter. Microwave in 45 second increments until you can stir smooth. Add sugar. Beat in eggs, one at a time. Mix in flour. Evenly spread into pan. Bake 20 to 25 minutes, edges will be light golden and center will be set. Cool completely.
Topping ingredients list
1/2 cup white chocolate chips 2 tbs heavy cream
In a microwave safe bowl, combine and microwave in 45 second increments until you can stir smooth. Spread on top of brownies. Cut and store in covered container.
I got a request for dark chocolate brownies, so I went with a flourless version this time. Super simple and they only take 20 to 25 minutes to bake.
Remember to preheat your oven before baking.
6 tbs butter
1 cup dark chocolate chips
1/4 cup sugar
1/3 cup brown sugar
2 eggs
3 tbs unsweetened cocoa powder
3 tbs cornstarch
Directions – line an 8×8 pan with tin foil and spray with pam. Set aside. Preheat oven to 350 degrees. In a microwave safe bowl, combine butter and chocolate chips. Microwave in 45 second increments until you can still smooth. Add sugar and brown sugar. Mix in eggs one at a time. Blend in cocoa and cornstarch. Spread evenly into prepared pan. Bake 20 to 25 minutes (a toothpick inserted into center comes out with a few moist crumbs). Cool completely. Cut and store in covered container.
Thick. Dark chocolate. Fudge. Cake. With chocolate ganache. Not much else to say, really. If you love chocolate, you will love this cake.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. And preheat the oven before baking.
And I recommend making the ganache while the cake is baking so it can thicken up for when you are ready to frost the cake.
Ingredients list
1/2 cup butter, melted
1 1/4 cups brown sugar, firmly packed into measuring cup
2 eggs
1 tsp vanilla
1/2 cup warm water
1 cup flour
1/4 cup black cocoa
1/2 tsp baking soda
Directions – preheat oven to 350 degrees. Line a round 8″ cake pan with parchment paper. In a bowl, combine melted butter and brown sugar. Add eggs, vanilla and warm warmed. Blend in dry ingredients. Evenly spread into prepared pan. Bake 25 to 32 minutes, or until toothpick inserted in center comes out with a few moist crumbs.
Ganache ingredients
1 cup heavy cream
1 1/3 cups dark chocolate chips
Directions – in a microwave safe bowl, heat heavy cream 2 to 3 minutes (make sure bowl is big enough so cream doesn’t boil over and make a mess in yiur microwave). Add chips and stir until chips and heavy cream are fully blended. Let it firm up while the cake bakes and cools. Frost cake.
cookies by christine 