Tag Archives: baking

Frosted Black cocoa sugar cookies

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Oreo filling topping

These are a fun cookie.  A chocolate sugar cookie made with black cocoa (regular unsweetened cocoa is fine to use too).   You roll the dough into balls, gently smash them down and then sprinkle with sugar before baking.

Cookie dough topping

Remember to scoop your flour and powdered sugar from their containers so you get the right amount.   I advise chilling the smashed individual doughs for a few hours before baking.  And you can frost these however you want.  I used a homemade oreo filling, cookie dough and peanut butter filling.  And topped them all with melted milk chocolate chips.

  • Ingredients list
  • 1 cup butter, softened
  • 3/4 cup vegetable oil
  • 1 1/2 cups sugar
  • 3/4 cup powdered sugar
  • 2 Eggs
  • 2 tsp vanilla
  • 3 tbs Water
  • 5 1/2 cups flour
  • I cup Black cocoa
  • 3/4 tsp cream of tartar
  • 1/2 tsp Baking soda
  • 1/2 tsp salt

Directions- in a bowl, cream butter, sugar, powdered sugar and vwgetable oil.  Blend in eggs, water and vanilla.  Fold in dry ingredients.  Scoop out 1/4 cups of dough.  Spray the bottom of a glass with pam and gently flatten doughs a bit.  Sprinkle with sugar.  You may have to re-spray bottom of glass a few times.  Chill doughs a few hours.   Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 10 to 14 minutes, no longer.  Cool completely.   Frost as desired.  Store in covered container.

Peanut butter topping

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Chocolate frosted Chocolate Sugar cookie bars

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I wanted to make something chocolate, but instead of brownies, I opted to make  chocolate sugar cookie bars with chocolate fudge frosting.

Remember to scoop your flour, baking cocoa and powdered sugar from their containers into your measuring cup so you get the right amount.  Also preheat the oven to 350 degrees before baking.  And don’t bake these longer than 22 minutes so they don’t dry out.

  • Bars ingredients
  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 1 tsp salt
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla
  • 2 tbs canola oil
  • 2 1/3 cups flour (scooped from your flour bag into your measuring cup so you get the right amount)
  • 3/4 cup unsweetened baking cocoa

Directions – preheat oven to 350 degrees.  Line a 9×13 pan with parchment paper.  Set aside.  In a bowl, cream butter and sugar.  Blend in egg, yolk, salt, oil and vanilla.  Blend in flour and cocoa.  Press into prepared pan.  Bake 20 to 22 minutes.  Cool completely.

  • Frosting ingredients
  • 6 tbs butter
  • 1 cup chocolate chips
  • 1/2 cup heavy cream
  • 1/3 cup powdered sugar
  • 2 tbs unsweetened baking cocoa
  • 1 tsp vanilla

Directions – in a saucepan pan, melt butter over low-medium heat.  Remove from heat.  Add chocolate chips and stir smooth.  Blend in remaining ingredients.  Let set 15 to 20 minutes.  Frost cooled bars.  Store in covered container.

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Peanut butter frosted brownies

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  • Brownies ingredients
  • 10 tbs butter, melted
  • 1 cup sugar
  • 1/3 cup brown sugar
  • 3/4 cup unsweetened baking cocoa
  • 1 tsp vanilla
  • 2 eggs
  • 1 egg yolk
  • 1 tbs corn syrup
  • 2/3 cup flour
  • 1 tbs cornstarch
  • 1/2 tsp salt

Directions- preheat oven to 350 degrees.  Line an 8×8 baking pan with tin foil and spray with pam.  Set aside.   In a bowl, combine butter, sugar, and brown sugar.  Add eggs and yolk.  Blend well.  Fold in dry ingredients. Spread into prepared pan.  Bake 20 to 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.  Cool completely.

  • Peanut butter frosting ingredients
  • 1/2 cup butter, softened
  • 3/4 cup peanut butter
  • 2- 2 1/2 cups cup powdered sugar
  • 1 tbs milk
  • 1 tsp vanilla

Directions – In a bowl, cream butter and peanut butter.  Blend in powdered sugar slowly.  Add vanilla and  enough milk to get the consistency you want.  Frost brownies.

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.

Brownie mix cookies

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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..

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Cookies and Cream instant  Oatmeal Cream Pies

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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.

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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.

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Chocolate chip cookies made with melted butter

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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. 

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Cake batter funfetti cookies with mini chocolate chips and buttercream frosting

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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.   

frost with buttercream frosting. 

Store in covered container.

Browned  peanut butter cookies topped with melted hershey kisses

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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. 

Top with melted hershey kisses. 

Store in covered container