Tag Archives: brown sugar

Cosmic brownie cookies

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To celebrate the start of the NCAA basketball tournament as well as the Division 3 frozen 4 (which is being held 10 minutes from where we live), I made cosmic brownie cookies.  They are like the little debbie cosmic brownies, which I loved as a child, in cookie form.  I used dark chocolate chips and black cocoa, but you can certainly use semisweet chips and regular baking cocoa.

Reminders – scoop your flour from your flour bag into your measuring cup so you get the right amount.  I recommend scooping out and freezing individual dough mounds before baking.  Preheat oven to 350 degrees for 20 minutes once you are ready to bake.

  • Ingredients list
  • 12 tbs butter
  • 1 1/3 cups dark chocolate chips
  • 1 1/2 cups brown sugar
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 1 1/3 cups flour
  • 1/2 cup black cocoa
  • 2 tsp baking powder
  • 1 tsp salt

Directions – in a microwave safe bowl, melt butter and dark chocolate chips in 45 second increments until you can stir it all smooth.  Add brown sugar and sugar.  Beat in one egg at a time.  Add vanilla.  Fold in dry ingredients.  Scoop out 3 tbs of dough.  Freeze a few hours.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Bake 13 to 15 minutes.  Tops will be a little gushy.  Cool completely.   Pop in fridge to firm them up.

  • Frosting ingredients
  • 2 cups powdered sugar
  • 1/2 cup black cocoa
  • 1 tsp vanilla
  • 1/4 cup warm water

Combine ingredients and frost cooled cookies.  Sprinkle with m&ms. 

Store in covered container.

Bounceback Triple Chip Cookies

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The triple chip cookie I made yesterday were a complete disaster.  So flat I found them unacceptable.  So I mashed them up, added a few tbs of melted butter and pressed them in a bottom of a pan, added a double recipe of brownies and will bring them to work tomorrow.

Anyway, I needed to bounce back with the triple chips.  These came out perfect.  A couple of things- you need all-purpose flour and bread flour.  You need to scoop your flour from your flour bag into your measuring cup so you get the right amount.   The dough needs to be frozen for 90 minutes and then bake it frozen. 

  • Ingredients
  • 1/2 cup butter, cold and shredded with a cheese grater or cubed into small pieces
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1 yolk
  • 1 tsp vanilla
  • 3/4 cup plus 1 tbs flour
  • 3/4 cup plus 1 tbs bread flour
  • 1 tsp baking powder
  • 2/3 cup mini chocolate chips (or semisweet)
  • 2/3 cup white chocolate chips
  • 2/3 cup milk chocolate chips

Directions – in a bowl cream cold, cubed butter, brown sugar and sugar.  Add egg, yolk and vanilla.  Fold in dry ingredients.  Blend in chips.  Scoop out 1/4 cups of dough.  Freeze 90 minutes.  Cookie dough is baked directly from freezer.   Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on prepared sheet.  Bake 13 minutes.  Tops will be a little doughy.  Cool completley.   Put in fridge for an hour to firm up.  Theb, remove from fridge and store in covered container. 

Thanks so much for stopping by today!  Wishing a day of peace, joy and love!  Remember to be kind!

Puffy peanut butter cookies topped with melted Hershey Kisses

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For treat #2 of Super Bowl at ESPN Radio, I present puffy peanut butter cookies topped with melted hershey kisses.  Usually they are topped with a hershey kiss, but I decided to melted a bunch this time instead 🙂

Also delicious without chocolate!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also preheat your oven.

  • Ingredients list
  • 1 cup crisco
  • 1 1/2 cups peanut butter
  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 4 tbs milk
  • 3 cups flour
  • 2 tsp baking soda
  • 1 tsp salt

Directions –  preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.  .  in a bowl, cream crisco, peanut butter, brown sugar, and sugar.  Add eggs, vanilla, and milk.  Fold in dry ingredients.  Scoop out 3 to 4 tbs dough and form tall cylinders.   Roll in sugar.  Stagger on prepared cookie sheets.  Bake 10 to 12 minutes (no longer).  Cool completely.   Top with melted chocolate.  Store in covered container.

Thank you for stopping by today!

Chocolate hot cocoa chip cookies

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I found these chips in the baking aisle and thought they were magical. Hot cocoa chip cookies. Another genius creation from Nestlé. I thought they would be perfect in a puffy chocolate cookie.

Remember to scoop your flour and baking cocoa from your containers into your measuring cups so you get the right amount. I also chilled the individual doughs overnight to keep them puffy. And I preheated the oven for 20 minutes for baking so it cycles to the right temp.

  • Ingredients list
  • 1/2 cup butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 6 tbs evaporated milk/ heavy cream or half and half
  • 1 3/4 cups flour
  • 1/2 cup baking cocoa
  • 3.4 oz box instant chocolate pudding
  • 2 tbs milk powder
  • 1 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup hot cocoa chips

Directions – cream butter, sugar and brown sugar. Add egg, vanilla and cream or evaporated milk. Blend in dry ingredients. Mix in chips. Scoop out 1/4 cups dough. Chill overnight. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with parchment paper. Scatter cookies on sheets bake 11 to 13 minutes (no longer). Cool completely.

Thanks for stopping by today!

XL triple chip cookies topped with melted chocolate chips

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A request from my hubby for triple chip cookies. They are cooked at a higher temperature (390 degrees), so I made them quite large so they did not burn. I am taking them to work, so after they were completley cooled, I cut them in half and topped them with melted chocolate. If I did not cut them in half, people at work would have. 😉

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (do not pour it in. Pouring it packs it in and you wind up with dry cookies. Blech!). Also chill the individual mounds. And preheat your oven for 20 minutes before baking.

  • Ingredients
  • 8 tbs butter, softened
  • 3/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 1/2 to 2 3/4 cups flour
  • 1 tbs cornstarch
    • 1 1/2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 1 to 3 tbs water (opt)
    • 2/3 cup chocolate chips
    • 2/3 cup milk chocolate chips
    • 2/3 cup white chocolate chips

Directions – cream butter and brown sugar. Add egg and vanilla. Blend in dry ingredients. If dough seems dry, add water, 1 tbs at a time to make it easier to work with. Blend in chips. Divide dough into 8 even pieces. I formed mine into very tall mounds. You can flatten your if you prefer. Bake 11 to 14 minutes (no longer). They will be golden on the edges and a little gushy on top. They will firm up as they cool. Once completely cooled, top with melted chocolate if you want.

Store in covered container.

Thanks so much for stopping by today. I wish you a day filled with peace, love and joy.

oatmeal chocolate chip cookies

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I was looking for something different to make, so I came across oatmeal chocolate chip cookies when browsing through my recipes. And I decided to frost them. Oatmeal cookies always take me back to when I was really young and my great grandmother used to always make sure she had a bag of frosted oatmeal cookies. They were crunchy and had that hard frosting on them. I can’t remember the brand, but I know they came in a blue bag and I loved them. And I adored my great grandmother. She was a wonderful, kind lady with a big heart and was an incredible cook and baker. I was blessed to know her, as well as all four of my grandparents. I have so many great memories with all of them.

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 mounds of dough overnight. And by the way, you don’t have to frost these. 🙂

  • Ingredients list
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 cups flour
  • 2 1/2 cups rolled oats
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 cups chocolate chips

Directions – in a bowl, combine all dry ingredients. Belong in oil, eggs and vanilla. Fold in chips. Scoop out 1/4 cups of dough and form mounds. Chill overnight. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 12 to 14 minutes. Edges will be brown, and tops may be a little gushy. Cool completely.

  • Frosting ingredients
  • 1 1/2 cups to 2 cups powdered sugar
  • 1 to 3 tbs milk
  • 1 tsp vanilla

Directions – In a bowl, blend ingredients. You may want to add more powdered sugar and /or milk to get the consistency you want. Frost cookies. Store in covered container.

Thanks for stopping by today! Wishing you a day of peace and love.

Reese’s Pieces-peanut M&M chocolate cookies stuffed with Reese’s pb cups

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Well, sadly, on this football friday #20, I am not anxiously awaiting a Bills game this weekend. My guys are not playing. It is weird not to be getting excited for one of our games. Honestly, it It is a shock to my system how sudden the season can end this time of year.

Today’s treat is a chocolate cookie,with peanut butter chips, peanut m&ms and stuffed with a Reese’s peanut butter Christmas tree (I still have a lot left over from the holidays and they are good until August). Of course if peanut butter is not your bag, you can use chocolate chips, m&m’s and stuff them with oreos (or keep them plain).

A plain ore for Rob!

Remember to scoop your flour and cocoa from your container into your measuring cup so you get the right amount. I ran out of time to chill the individual cookie dough pieces, but I would next time in hopes of them spreading less. Also, preheat your oven before baking.

Melt your chocolate chips in a microwave safe bowl in 45 second increments until you can stir smooth.

  • Ingredients list
  • 10 tbs butter, softened
  • 1 1/2 cups brown sugar
  • 1/2 cup sugar
  • 4 eggs
  • 1 tsp vanilla
  • 2 2/3 cups chocolate chips, melted
  • 2 cups flour
  • 1/2 cup baking cocoa
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 bag peanut butter chips (10 oz)
  • 1 bag peanut butter m&ms (9 oz)

Directions – preheat oven to 350 degrees. Line cookie sheet with parchment paper. In a bowl, cream butter, sugar and brown sugar. Add eggs and vanilla. Completely blend in melted chocolate. Fold in dry ingredients. Mix in chips and m&ms. Scoop out 1 1/3 tbs dough (I used a cookie scoop) and slightly flatten

Place a Reese’s tree on top

Top with another flattened 1 1/3 tbs dough

Seal edges

Stagger on prepared cookie sheet.

Bake 10 to 13 minutes, no longer. Cool completely. Store in covered container.

Thanks for stopping by today. Wishing you a day of love, joy and peace.

Crushed Golden Golden Oreo Cookies topped with Melted Hershey Kisses

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Stepping up my game for NFL Divisional Playoff football friday tomorrow.  I made homemade hostess cupcakes and these crushed Golden oreo cookies.  really, it’s a basically cookie recipe with crushed Golden oreos mixed in. And I topped them with melted chocolate.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I recommend chilling these overnight to keep them puffy as they bake. Also preheat your oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.

  • Ingredients list
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 6 tbs brown sugar
  • 1/2 cup powdered sugar
  • 2/3 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla
  • 6 tbs cornstarch
  • 1/2 tsp baking powder
  • 1/2 tsp cream of tartar
  • 24 golden oreos, finely crushed

Directions – in a bowl, cream butter, sugar, brown sugar, powdered sugar and oil. Blend in eggs and vanilla. Mix in dry ingredients. Fold in crushed oreos. Scoop out 1/4 cups of dough. Chill a few hours or overnight. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies like below

Bake for 12 to 14 minutes. They will seem a little underbaked on top, but it is ok. They will continue to bake after you remove them from oven. Cool completely. Top with melted chocolate chips or hershey kisses. Store in covered container.

Wildcard victory treats

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Go Bills!

Happy Tuesday! I wasn’t planning on baking for today for the Bills wildcard win over the Steelers, but Rob thought I should. 😉 so last night, around 9:15 pm, I made blackout brownies. These use black cocoa (which I got on Amazon). You probably could use regular unsweetened baking cocoa too.

Remember to scoop your flour and cocoa from your container into your measuring cup so you get the correct amount. Also preheat the oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.

I actually frosted these warm and they turned out just fine.

  • Ingredients list
  • 1 cup butter, melted
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup corn syrup (or honey)
  • 4 eggs
  • 1 tsp vanilla
  • 1 cup flour
  • 2/3 cup black cocoa
  • 1/2 tsp baking powder
  • 1/2 tso salt
  • 1 cup chocolate chips

Directions – preheat oven to 350 degrees. Line a 9×13 pan with parchment paper and spray with baking spray. In a bowl, combine butter, sugar, brown sugar and corn syrup. Add eggs, one at a time, and vanilla. Blend in dry ingredients. Fold in chips. Evenly spread into prepared pan. Bake 25 to 30 minutes, or until toothpick inserted in center comes out with a few moist crumbs. Cool completely.

  • Frosting ingredients list
  • 3 tbs butter, melted
  • 3 tbs black cocoa
  • 1 tbs corn syrup
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 1 to 3 tbs milk

Directions – in a bowl, Combine butter and cocoa. Add corn syrup, powdered sugar and vanilla. Blend in enough milk to get consistency you want. Frost brownies. Store in covered container.

Chocolate chip cookies

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Part two of my treats for the final NFL regular season weekend – another version of chocolate chip cookies. These have a tbs of oil, which makes them so soft!

Remember to scoop your flour from your flour container into your measuring cup so you get the right amount. Preheat your oven to 350 for 20 minutes before baking so it cycles to the right temp. Also, form the dough into tall cylinders to keep them puffy.

I recommend chilling the dough if you have time. If you don’t that is ok, they might not be as puffy.

Ingredients list

  • 1/2 cup butter, cold and grated with a cheese grater
  • 1 tbs oil
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 3/4 tsp baking soda
  • 1 tbs cornstarch
  • 2 cups flour
  • 1 cup chocolate chips
  • Directions- line cookie sheets with parchment paper. In a bowl, cream butter, brown sugar, and sugar. Add egg, vanilla and salt. Blend in dry ingredients. Fold in chips. Scoop out 1.5 tbs dough and form into tall cylinders. Chill a few hours if you have time. Preheat oven to 350 degrees. Stagger on prepared sheets. Bake 10 to 13 minutes (edges will be browned, tops may be a little gushy). Cool completely. Store in covered container.

Thanks so much for stopping by today. Wishing you peace, Joy and love.