These are the queen of stuffed cookies. An Oreo baked inside a chocolate chip cookie. And they are a request of one of my goddaughters, Sara, for her birthday party. Rob may or may not have taste tested one, so he can vouch for me at the family party tomorrow 🙂
The trick to this is to not use too much dough to surround the Oreo. Use 1 1/2 tbs on top and 1 1/2 tbs on the bottom of each Oreo. That way they are nice and puffy and perfect looking.
Couple of other tips – I also like to use cornstarch to keep the cookies from spreading too much… Spoon your flour from your flour bag into your measuring cup… Chill the cookies at least for a few hours.. And preheat your oven to 350 degrees for 20 minutes before baking.
1 cup butter, softened
3 /4 cup brown sugar
1 cup sugar
1 tsp vanilla
3 1/2 cups flour
1 tsp baking soda
2 cups chocolate chips
Directions – cream butter, brown sugar and sugar. Add vanilla and eggs., fold in dry ingredients. Blend in chips. Scoop out 11/2 tbs of dough (I used a cookie scoop), slightly flatten, place an Oreo on top. Scoop out another 11/2 tbs dough, slightly flatten., place on top of Oreo. Mold dough around to completely cover cookie. Chill a few hours in fridge. Preheat oven to 350 degrees for 20 minutes. On a cookie sheet that’s been lined with nonstick baking liners or parchment paper, stagger cookies. (See pic above)
Bake 10 to 13 minutes, or until you see a few golden patches on top and bottoms of cookies are lightly golden. Cool completely. Store in covered container.
Thanks so much for stopping by today., remember to be kind to others, and yourself too. We are all battling something.
These are an ode to likely the greatest candy in the history of humankind – the Reese’s peanut butter Cup. I have taken a peanut butter cookie, which indeed is tremendous, and plopped melted Hershey kisses on top. These are for my goddaughter Lyndsey’s birthday party. Again, Rob may, or may not, have taste tested a cookie.
Couple of notes – spoon your flour from your flour bag into your measuring cup… Chill the cookies if you have time…and preheat your oven to 375 degrees for 20 minutes before baking.
1 cup Crisco
1 cup peanut butter
1 cup sugar
1 cup brown sugar
1 tbs cornstarch
2 1/2 cups Flour
1 tsp Baking soda
1 1/2 tsp baking powder
Directions – cream Crisco, sugar, brown sugar and peanut butter. Add eggs. Blend in dry ingredients. Scoop out 1/4 cups of dough and roll into mounds. Chill a few hours. Preheat oven to 375 degrees for 20 minutes before baking. On a cookie sheet lined with nonstick baking liners, stagger cookies., bake 10 to 13 minutes, or until bottoms are light golden. Cool completely.
To make the topping – in a microwave safe bowl, microwave 45 unwrapped Hershey kisses in 25 second increments until you can stir smooth. Blend in 1 tbs vegetable oil. Spoon on top of cookies. Let set. Store in covered container.
Thank you for stopping by today. Wishing you an easy day filled with peace, love and hope.
Today’s recipe is a change from my usual chocolate overload. Lemon bars. They are for our friend Marc, celebrating his birthday. They use a lemon cake mix and only a few other ingredients. You can use another flavor cake mix. if you want. If you do, use vanilla extract instead of lemon. I also opted for lemon frosting on top of the lemon bars. Again, if you opt for another flavor bar, vanilla frosting would be fine. Quick reminder to preheat your oven to 350 degrees for 20 minutes before baking So the oven is the right temp. If you think 2 tbs lemon juice in the frosting might be too tart, start with 1 and add 1 tbs water.
Lemon bar ingredients
1 lemon cake mix
1 tbs lemon juice
1/2 cup oil
Directions – preheat oven to 350 degrees for 20 min. Line an 8×8 pan with parchment paper and spray with baking spray. In a bowl, blend cake mix, eggs, lemon juice and oil. Spread evenly into pan. Bake 15 to 17 min (do not overbake). Cool completely.
Frosting – combine 2 cups powdered sugar amd 2 tbs lemon juice. (Add water, a tsp at a time,if you want to thin it out a bit.). Add yellow food coloring (optional). Frost bars. Store in covered container.