Tag Archives: brown sugar

Black cocoa cookies stuffed with cookies and cream spread

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The other day, I made peanut butter cookies stuffed with smores spread.  I am following that up today with black cocoa cookies stuffed with cookies and cream filling. 

Another amazing Aldi find!

A few things about this recipe.   Scoop out the cookies and cream spread and freeze for several hours.  As always, scoop the flour from your flour bag and cocoa from it’s container so you get the right amount.  Make the dough and once you fill each one with a ball of the spread, freeze the doughs for several hours.  Only when you are ready to bake, take the dough out.  Directly bake, in a preheated oven at 350 degrees from freezer.  only bake 15 to 16 minutes.  And store them in the fridge after they are completely cooled.

  • Ingredients list
  • 1 cup butter, softened
  • 1 3/4 cup sugar
  • 3/4 cup brown sugar firmly packed into measuring cup
  • 2 eggs
  • 1 tsp vanilla
  • 1 2/3 to 3 cups flour (i may use 3 next time to try and prevent spreading a little more)
  • 1 cup black cocoa
  • 1 tbs cornstarch
  • 1 tsp baking soda
  • Cookies and cream spread, scooped into tiny mounds and frozen solid

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Mix in dry ingredients.   If dough seems too dry, add a tbs or two of heavy cream or milk.  Scoop out 1/4 cup of dough.

Divide in half and flatten each half.

On one half, place a frozen mound of cookies and cream spread. 

Top with other flattened half. 

Seal edges.

Freeze doughs for several hours.  When ready to bake, keep dough in freezer until oven is preheated to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.   Bake 15 to 16 minutes,  no longer.  Cool completely.   Store in fridge in covered container to keep filling firm.

Thanks for stopping by!

Peanut butter cookies stuffed with smores spread

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I saw this smores spread at Aldi and thought it would be perfect to scoop it out, freeze each one and stuff them in cookies.  I chose peanut butter cookies this time. I baked the dough frozen to keep the spread inside, so i highly suggest doing that.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  And preheat  your oven to 350 degrees before baking.  Also do not take dough out of fridge until you are ready to pop them in the oven.  Gotta keep that smores spread inside the cookie!

  • Ingredients list
  • 1/2 cup butter, softened
  • 1 cup peanut butter
  • 3/4 cup brown sugar, firmly packed into measuring cup
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 tbs milk
  • 1 tsp baking soda
  • 2 cups flour
  • 1 cup peanuts, finely ground
  • Smores spread, scooped into rounded tbs and frozen solid

Directions – in a bowl, cream butter, peanut butter, brown sugar and sugar.  Add egg, vanilla and milk.  Blend in flour and baking soda.  Fold in peanuts. Scoop out 1/4 cups dough.

Divide in half and slightly flatten each half.

On one half, place a frozen smores ball.

Top with other flattened  half of pb cookie dough.

Seal cookie so smores ball is hidden. 

Freeze dough overnight.  Leave dough in freezer until oven has preheated to 350.   Line a cookie sheet with parchment paper and stagger cookies on sheet. 

Bake 16 to 18 minutes. 

Cool completely.   Store in covered container.

Cinnamon sugar topped oatmeal cookies

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I have not made good old fashioned oatmeal cookies in a while, so i thought it was time i did.   These use vegetable oil instead of crisco or butter.   Super easy to make and they come out pretty puffy as you can see.

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 couple of hours.  And preheat your oven before baking.

  • Ingredients list
  • 1 1/2 cups oats (i used quick, you can also use rolled or old fashioned)
  • 1/2 cup sugar
  • 1/4 cup brown sugar firmly packed into measuring cup
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 1/2 cups flour
  • 2 tsp vanilla
  • 2 eggs
  • 1/2 cup vegetable oil (any other oil would likely be fine too)

Directions- in a bowl, combine all the dry ingredients.  Mix in vanilla, eggs and oil.  Scoop out 2 tbs dough.  Sprinkle tops with cinnamon sugar.   Chill for a few hours.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.   I lined up cookies 3 to each row (they did not spread).  Bake 10 to 12 minutes, no longer.  Cool completely and store in covered container.

If you want, you could frost these too.

Combine, in a bowl, one cup powdered sugar, 1/2 tsp vanilla and 1 to 2 tbs milk. 

Peanut butter cookies stuffed with mini Mr. Goodbars

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I had a bunch of extra mini mr goodbars and came up with the idea of stuffing them in peanut butter cookies.

It has been hotter than hell here the last 5 days, so i froze the dough to prevent too much spreading while baking.  

Remember to firmly pack your brown sugar into your measuring cup so you get the right amount.  Also, spoon your flour from your flour bag into your measuring cup so you get the right amount. And preheat your oven before baking.

  • Ingredients list
  • 1 cup crisco
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 cups flour

In a bowl, cream crisco, peanut butter, brown sugar and sugar.  Add eggs and vanilla.   Blend in dry ingredients.   Scoop out 1/4 cups of dough. 

Divide into half. 

Place a mini Mr  goodbar on one half. 

Top with the other half

and seal edges. 

Freeze a few hours.  When ready to bake, preheat oven to 375 degrees.   Line a cookie sheet with parchment paper and stagger cookies on sheet.  

Bake 15 minutes.( No longer.)

  Cool completely.  Store in covered container. 

Tweaked tollhouse cookies

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The tollhouse cookies recipe for me, like for most people, was the first ever chocolate chip cookie recipe made.  Lots of great memories of making them with my mom,  but the cookies always came out super flat, which isn’t how I want my cookies to turn out.  So I took the classic recipe on the nestle chocolate chips bag and tweaked it.  These are the result.  Not as puffy as I want,  but not flat like pancakes.  Perhaps I add a little more flour next time. 

I used a combo of all purpose and bread flour in these.  If you do entirely all purpose flour, I would go with 3 cups.  And if dough seems dry before adding chocolate chips, add a tbs or 2 of water.  Also, scoop your flour from your flour bag into your measuring cup so you get the right amount. 

Also freeze the individual doughs before baking and bake these directly from the freezer.   Also preheat your ovem to 325 degrees before baking. 

  • Ingredients list
  • 3/4 cup butter, melted and cooled at room temp until it solidifies
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 egg yolk
  • 1 tbs vanilla
  • 2 cups all purpose flour
  • 2/3 cup bread flour
  • 1 tsp baking soda
  • 1 tbs cornstarch
  • 1 tsp salt
  • 1 1/2 cups chocolate chips (i used a mix of semisweet, milk and white)

Directions – in a bowl, cream butter, sugar and brown sugar.  Add egg, yolk and vanilla.   Mix in dry ingredients.  Fold in chips.  Scoop out 1/4 cups dough.  Form into tall cylinders. 

Chill or freeze several hours.  When ready to bake, preheat oven to 325 degrees.  Line a cookie sheet with parchment paper.   Stagger cookies on sheet. 

Bake 12 to 15 minutes. 

Tops will be gushy, but bottoms will be golden brown.  I let these cool and then popped them in the fridge to firm up. 

Store in covered container.

Chocolate chip cookies to celebrate a perfect summer day – Bristol farms version

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Today was breathtakingly beautiful here- around 80 degrees,absolutely no humidity, plenty of sunshine, warm but not too warm.   So i decided to whip up a batch of chocolate chip cookies.  This is one of more than a dozen chocolate chip cookies recipes, so here is another one for you to try.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  After scooping out 1/4 cups of dough, freeze them for an hour or so, and preheat your oven before baking.  

  • Ingredients list
  • 1 cup butter, softened
  • 3/4 cup brown sugar,  firmly packed into measuring cup
  • 1/2 cup sugar
  • 1 egg
  • 2 tsp vanilla
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups chocolate chips

Directions – in a bowl, cream butter, sugar and brown sugar.  Add egg and vanilla.  Blend in dry ingredients.   Mix in chips.  Scoop our 1/4 cups of dough and freeze and hour or two.  When ready to bake, preheat oven to 375 degrees.  Line a cookie sheet with parchment paper and stagger cookies on sheet. 

Bake 12 minutes, no longer.  (edges will be golden brown)

Cool completely.  

Store in covered container

Frosted oatmeal chocolate chip cookies with crushed iced oatmeal cookies

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I love to put crushed cookies in cookies, like oreos in chocolate cookies, chips ahoy in chocolate chip cookies, etc.  So I saw some iced oatmeal cookies and thought they would be perfect in frosted oatmeal chocolate chip cookies.

These probably didn’t need frosting!

I used all purpose and bread flour in these, but you can use entirely all purpose flour if you want.  Just scoop it from your flour bag into your measuring cup so you get the right amount.   Chill individual doughs before baking, and preheat oven before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 2/3 cup brown sugar, firmly packed into measuring cup
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup flour
  • 1 cup bread flour
  • 2 1/2 cups quick oats
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 16 iced oatmeal cookies, crushed
  • 1 cup chocolate chips

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.   Blend in dry ingredients and oats.  Mix in chips.  Scoop out  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 doughs on sheet.  

Bake 10 minutes, no longer.  Cool completely.

  • Frosting ingredients
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla
  • 3 tbs ice cream, melted (or 2 tbs milk)

Directions – in a bowl,  combine ingredients.  If needed add a little more milk to get the consistency you want.  Frost cookies. 

Store in covered container.

Thanks for stopping by today!

Black cocoa crushed oreo cookies with milk chocolate chips

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Chocoholics will rejoice with this treat.  Chocolate cookies made with black cocoa, crushed oreos and milk chocolate chips!

I used a mix of all purpose and bread flour, but you can use entirely all purpose flour.  Either way, spoon it from your flour bag into your measuring cup so you get the right amount.  I recommend chilling individual doughs for a few hours before baking and preheat your oven before baking.

  • Ingredients list
  • 1/2 cup butter, soft
  • 1/2 cup crisco
  • 1/2 cup sugar
  • 1 cup brown sugar firmly packed into measuring cup
  • 2 eggs
  • 1 tsp chocolate extract (or vanilla)
  • 1 2/3 cups all purpose flour
  • 1 cup bread flour
  • 1/2 cup black cocoa
  • 6 tbs cornstarch
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 16 oreos, crushed
  • 1 cup milk chocolate chips

Directions – in a bowl, cream butter, crisco, sugar and brown sugar.  Add eggs and extract.   Blend in dry ingredients.   Fold in crushed oreos, then chips.  Scoop out 1/4 cups 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 10 minutes, no longer.  Cool completely.  

Store in covered container.  

Payday peanut butter cookie bars topped with mini Mr. Goodbars

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I wanted to go a little outside the box with incorporating candy into my treats, so i picked up some payday bars

And mini mr goodbars. 

I mixed in some cut up  paydays in a peanut butter cookie bar recipe, baked them and gently pressed in mini mr goodbars right after removing them from the oven. Perfectamundo, to paraphrase the Fonz, Arthur Fonzarelli.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.   Preheat your oven before baking.

  • Ingredients list
  • 1 cup butter, melted
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup brown  sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Cut up payday bars
  • Mini mr goodbars,  unwrapped

Directions – preheat oven yo 350 degrees.  Line a 9×13 pan with parchment paper and set aside.  In a bowl, mix melted butter and peanut butter.  Blend in sugar and brown sugar.  Mix in eggs and vanilla.  Fold in dry ingredients, then cut up paydays. Evenly press into parchment lined pan.  Bake 23 to 30 minutes, or until a toothpick inserted in center comes out with a few moist crumbs.  Immediately after removing from oven, gently press mini mr goodbars on top. 

Cool completely.   Cut and store in covered container.

Chocolate s’mores cookies

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What’s better than a humid 90 degree day?  Turning on your oven to bake cookies and heat your houseboat even more.   Although these have smores cookies, which are a summer staple, so perhaps that makes it all ok. 

I used chocolate graham crackers in these, but regular grahams are just fine.

These feature mini marshmallow bits.  I don’t recommend mini marshmallows because I think they would get all melty during the baking process.  If you don’t have or can’t find marshmallow bits, perhaps toast some marshmallows ans put them on top of cookies after baking.

I also used 1 cup of bread flour, but feel free to use entirely all purpose flour.

Remember to scoop your flour from your flour bag into your measuring. Up.  And chill the individual doughs before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup bread flour
  • 1 1/4 cups all purpose flour
  • 1 tbs cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups crushed chocolate graham crackers
  • 1 cup milk chocolate chips
  • 1 cup marshmallow bits
  • 14 mini hershey bars, chopped

Directions- in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Blend in dry ingredients then graham cracker crumbs.    Fold in chips, bits and hershey bars.  Scoop out 1/4 cups 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 11 to 13 minutes, no longer.  Cool completely.  Store in covered container

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Thanks for stopping  by!