Tag Archives: brown sugar

Oreo stuffed m&m cookies

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Our new ESPN Radio lineup debuts tomorrow, and I wanted to bring in something fabulous (or semi-famulous), so I went with m&m chocolate cookies stuffed with oreos.  

Do they need to be stuffed?  No.  But I have a ton of oroes and feel stuffing them in treats is always a wise choice. Plus, who doesn’t love m&ms?

A few notes – remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also chill the stuffed cookies a few hours to prevent spreading.  And, preheat your oven to 350 degrees before baking so it cycles to the right temp.

  • Ingredients list
  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 egg
  • 1 yolk
  • 2 tsp vanilla
  • 2 1/4 cups flour
  • 1 tbs cornstarch
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 1 cup mini m&ms
  • 1/2 cup mini chocolate chips
  • Oreos

Directions -cream butter, brown sugar and sugar. Add egg and yolk. Blend in dry ingredients. Fold in chips and m&ms. Scoop out 2 tbs dough and divide in half. Slightly flatten one half

Top with an Oreo

Flatten other half of dough and place on top.

Seal edges so oreo is completely covered.

Chill dough a few hours. Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with nonstick baking liners. Scatter cookies on sheet. Bake 12 to 15 minutes, you will see a few golden patches on top. Remove from oven. Cool completely. Store in covered container.

Stuffed Monster Cookies

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I haven’t made stuffed cookies in a while, so I figure I would make these monster cookies and stuff them with Reese’s peanut butter cups (and also hershey kisses bc I ran out of Reese’s). You don’t need to stuff these cookies, they are just fine on their own. But I like to step things up a notch, so I stuffed ’em

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also, chill the individual cookie dough to prevent spreading. And preheat the oven to 350 degrees for 20 minutes so it cycles to the right temp.

  • Ingredients
  • 1 cup butter, softened
  • 1 cup peanut butter
  • 1 1/2 cups brown sugar
  • 1/2 cup sugar
  • 4 eggs
  • 3 tsp vanilla
  • 3 cups flour
  • 2 tsp baking soda
  • 1 tbs cornstarch
  • 2 cups old fashioned oats
  • 2 cups m&ms
  • 1 cup chocolate chips
  • 1 cup milk chocolate chips
  • Reeses pb cups or other candy,unwrapped

Directions – cream butter, peanut butter, sugar and brown sugar. Add eggs and vanilla. Blend in flour, cornstarch, and baking soda. Mix in oats. Fold in chips and m&ms. Scoop out 1/4 cup dough. Divide in half. Slightly flatten one half.

Place 1 Reese’s on top.

Place other flattened half of dough on top.

Cover Reese’s completley.

Chill a few hours or overnight. Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with parchment paper. Stagger cookies on sheet.

Bake 12 to 14 minutes (no longer). Cool completely. Store in covered container.

Thanks so much for stopping by today!

Chocolate chip cookies #2

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Sometimes when i can’t decide what to bake, I go with chocolate chip cookies. I can always make a different version bc I have many to choose from. I have had some issues with ccc (chocolate chip cookies) this summer because of the humidity. They wound up so flat). These did flatten, but not too badly. I credit adding cornstarch and chilling the mounds of cookie dough overnight o helping with that.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (if you pour directly into the measuring cup, you pack the flour in. And that can make for a dry cookie. Also, I recommend scooping out the cookie dough and chilling them in the fridge overnight. And preheat the oven to 350 degrees for 20 minutes do it cycles to the right temp.

  • Ingredients list
  • 1 cup butter, cold and shredded with a cheese grater, or cut into tiny cubes
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 3/4 cups flour (scooped from your flour bag into your measuring cup)
  • 3 tbs cornstarch
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup chocolate chips
  • 1 cup mini chocolate chips

Directions – cream butter, sugar and brown sugar. Add eggs and vanilla. Blend in dry ingredients. Mix in chips. Scoop out 1/4 cups of dough and form into tall mounds. Chill a few hours or overnight. Preheat oven to 350 degrees for 20 minutes before baking. Line a baking sheet with nonstick baking liners. Stagger cookies on prepared sheets (they do spread a bit). Cook 12 to 15 minutes. I took mine out after 15. They were a little gushy on top, but figure they will firm up overnight. Cool completely. Store in covered container.

Thank you for stopping by! I wish you peace and joy.

Smores brownies

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A little story about these brownies. Rob decided to go to a local bakery (!) And buy a treat. He got this smores brownie thing that he said was not good. So he asked if I could make him some. These are pretty easy. I made homemade brownies, but you can certainly use a boxed mix for your brownies base.

These were hard to cut the way i made them. (Baked the brownies, immediately sprinkled with chocolate chips, graham cracker pieces, and cut up marshmallows). I think next time, I would cut the cooled brownies individually, then top them with melted chocolate, crushed graham crackers, and toasted marshmallows.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (do the same for your baking cocoa). Also preheat your oven to 350 degrees for 20 minutes before baking

  • Ingredients
  • 10 tbs butter, melted
  • 1 cup sugar
  • 1/3 cup brown sugar
  • 3/4 cup baking cocoa
  • 2 eggs
  • 1 egg yolk
  • 2 tsp vanilla
  • 2/3 cup flour
  • 1 tbs cornstarch
  • 1/2 tsp salt
  • Marshmallows, mini or cut into pieces
  • Graham crackers broken into pieces
  • 1 cup chocolate chips

Directions – line an 8×8 or 9×9 pan with parchment paper and spray with baking spray. In a bowl, combine melted butter, sugar, brown sugar and baking cocoa. Add eggs, yolk and vanilla. Blend in flour, cornstarch and salt. Mixture will be thick. Spread in prepared pan. Bake at 350 degrees for 20 to 25 minutes (until toothpick inserted on center comes out with a few moist crumbs). You can do the topping one of two ways

1) sprinkle hot brownies with 1 cup milk chocolate chips, 4 graham crackers broken into pieces and 2 cups mini marshmallows. Broil on low 3 to 5 minutes. Cool completely. Cut and store in covered container.

2) cool brownies completely. In a pan sprayed with pam, toast marshmallows by broiling on low for 5 minutes Cut into pieces. Top with melted chocolate chips. Crushed graham crackers and toasted marshmallows. Store in covered container.

Thanks for stopping by today! Remember to be kind. We are all fighting a battle of some sort.

Triple chip cookies

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Today is the first time in a month it hasn’t felt like you are sitting on the bleeping sun when you go outside. So to celebrate, I made triple chip cookies (Rob’s request). The humidity made so many of my cookies a big, flat disaster. I was assured they tasted good, but the fact that they were flat BUGGED me. (Plus the humidity bugged the hell out of me as well). These cookies did flatten a bit, but not as bad as some of the other ones.

Remember to scoop your flour bag into your measuring cup so you get the right amount, form your dough into tall mounds and chill them for a few hours, and preheat oven to 350 degrees before baking so your oven cycles to the right temp. (That last tip was a lifesaver from a tech who serviced one of our first ovens. Very valuable advice)

This is a mound of cookie dough
  • Ingredients
  • 1 1/2 cups butter, cold and shredded with a cheese grater
  • 1 1/4 cups brown sugar
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 4 1/4 cups flour
  • 2 tsp baking soda
  • 1 tbs cornstarch
  • 2/3 cup semisweet chocolate chips
  • 2/3 cup white chocolate chips
  • 2/3 cup milk chocolate chips
This is how I stagger cookies on a sheet

Directions – in a bowl, cream grated butter, sugar and brown sugar. Add eggs and vanilla. Fold in dry ingredients. Mix in chips. Scoop put 1/4 cups of dough and form tall mounds or cylinders. Chill a few hours. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake for 15 to 20 minutes or until edges are golden and there are golden spots on top. Cool completely. Store in covered container.

Thanks for stopping by today. I wish you peace, love and joy. And remember to be kind. Everyone is fighting some sort of battle each day. Being mean helps no one.

Reese’s Pieces- mini M&M peanut butter cookies

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After a series of humidity-induced chocolate chip cookies, I wanted to see if I had the same issue with other types of cookies.  So I opted for peanut butter.  I threw in some Reese’s pieces and mini m&ms too.  These stayed nice and puffy.   I figure they will be a hit at work tomorrow.   Unless people don’t like peanut butter.  Then, that’s on them.

Remember to – scoop your flour from your flour bag into you measuring cup so you get the right amount, chill the mounds of dough at least a few hours and preheat oven to 375 degrees for 20 minutes before baking so it cycles to the right temp.

  • Ingredients
  • 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 (scooped from your flour bag into your measuring cup so you get the right amount)
  • 3/4 cup m&ms
  • 3/4 cup Reese’s pieces
Cookie monster grabbed a hot cookie!

Blend crisco and peanut butter.  Mix in sugar and brown sugar.  Add eggs and vanilla.  Stir in dry ingredients.  Add candies.  Scoop out 1/4 cups dough.  Chill mounds of dough a few hours.   Preheat oven to 375 degrees for 20 minutes before baking. Line a cookies sheet with nonstick baking liners. Stagger cookies on sheet.  Bake 9 to 11 minutes (golden brown on bottom).  Cool completely.   Store in covered container. 

Thanks so much for stopping by today!  Remember to be kind!

Very large, very flat chocolate chip cookies

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The humid hot weather keeps sticking around, but it has not stopped me from baking. I was hoping these chocolate chip cookies would not be as flat as the last few batches I’ve made, but they were, sadly. I blame the humidity!

A few notes – scoop your flour from your flour bag into your measuring cup so you get the right amount. Chill the individual mounds of dough overnight. Preheat the oven to 350 degrees for 20 minutes before baking so it cycles to the right amount.

  • Ingredients list
  • 1 cup butter, melted
  • 1 1/4 cups sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 2 egg yolks
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups mini chocolate chips

Directions – in a bowl, mix together melted butter, sugar, and brown sugar. Add yolks and egg. Blend in dry ingredients. Fold in chips. Scoop put 1/4 cups of dough and form into tall mounds. Chill overnight. Line cookie sheet with nonstick baking liners. Preheat oven to 350 degrees for 20 minutes before baking. Stagger cookie mounds on prepared sheet (4 per sheet). Bake 12 to 14 minutes (golden brown around edges and not too doughy on top). Cool completely. Store in covered container.

Thank so much for stopping by today! Wishing you a happy, joyful, day filled with loving kindness.

Chocolate Reese’s Pieces cookies

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I noticed a couple of boxes of Reese’s Pieces in my baking cabinet, so I decided to put them in some large chocolate cookies. These only make 8, so I cut them in half and put some melted chocolate chips on a few halves. Not sure why. Also not sure why I thought it was a good idea to turn on the oven and bake when it is hot and disgustingly humid. Anyways, we celebrate the home run derby with these tomorrow at work.

A few tips : Scoop your flour and baking cocoa from your containers into your measuring cups so you get the right amount. Chill your mounds of dough at least a couple of hours to prevent too much spreading. Preheat your oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.

  • Ingredients
  • 8 tbs butter, melted
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2/3 cup unsweetened baking cocoa
  • 1 egg
  • 1 yolk
  • 1 tsp vanilla
  • 1/4 cup vegetable oil
  • 1 cup flour
  • 1/2 tsp baking soda
  • 1 tbs cornstarch
  • 1 1/2 cups Reese’s pieces

Directions – combine melted butter, sugar, brown sugar, and baking cocoa. Add vanilla, egg, and yolk. Blend in flour, cornstarch and baking soda. Dough will be very soft. Fold in Reese’s pieces. Scoop out 1/4 cups of dough. Chill a few hours on fridge. Preheat ovento 350 degrees for 20 minutes before baking. Line a cookie sheet with parchment paper. I put 4 on a sheet at a time bc they are 1/4 cups of dough each. Bake 12 minutes (no longer). Cool completely. Store in covered container.

Thank you for stopping by today. Please remember to be kind. We all need a little kindness.

Browned butter/Reese’s pieces/mini M&M chocolate cookies

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It is hot and humid today, so why not fire up the oven? 😁 I used browned butter in these because I wanted to speed up the process, as opposed to waiting for the butter to soften to room temp. Browned butter is pretty easy – put it in a pan and cook over low-medium heat, stirring occasionally, just until you see brown specks form. Then immediately remove from heat. I also opted to use Reese’s pieces and mini m&ms, but use whatever mix-ins you want.

Some tips – Remember to scoop your flour directly from your flour bag into your measuring cup so you get the right amount. Chill the individual mounds of dough for a few hours to help prevent spreading. Preheat oven to 350 degrees for 20 minutes when you are ready to bake so it cycles to the right temp.

  • 3/4 cup butter, browned
  • 1 cup brown sugar
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 2 eggs
  • 2 cups flour (scooped from your flour bag into your measuring cup)
  • 1/2 cup unsweetened baking cocoa
  • 1 tbs cornstarch
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup Reese’s pieces
  • 1/3 cup mini m&ms
  • Directions – place butter in a pan and cook over low -medium heat until melted and just until brown specks form. Remove from heat and pour into bowl to cool for for 10 to 14 minutes. Add brown sugar and sugar to butter. Mix in eggs and vanilla. Fold in dry ingredients. Mix in candies. Scoop out 1/4 cups dough. Chill in fridge, or freeze, for a few hours. Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with parchment paper. Stagger cookies on the sheet, as seen below.

Bake at 350 degrees for 10 to 12 minutes. Cool completely. Store in covered container.

Thanks so much for stopping by today. Remember to be kind. We all need kindness in our lives – in terms of giving and receiving!

The puffy cookies are back!

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After a few batches of my chocolate chip cookies turning out waaaaaayyyy flatter than I prefer, the puffy cookies are back! I head read about using more baking powder to have cookies be puffer and more baking soda for flatter cookies. So, I used all baking powder here and am quite pleased!

Remember to scoop your flour from your flour bag into your flour container so you get the right amount. Chill the individual mounds of dough to prevent spreading. Preheat oven to 400 degrees for 20 minutes before baking so it cycles to the right temp.

  • Ingredients
  • 2/3 cup butter, cold and shredded with a cheese grater
  • 1/2 cup brown sugar
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 1/2 cups flour (scooped from your flour bag into your measuring cup so you get the right amount)
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup mini chocolate chips
  • 1/2 cup mini m&ms

Directions – in a bowl, cream butter, brown sugar and sugar. Add egg and vanilla. Blend in dry ingredients. Fold in chips and m&ms. Scoop out 1/4 cups of dough and form tall mounds. Chill a few hours in fridge or overnight. When ready to bake, preheat oven to 400 degrees for 20 minutes. Line a cookies sheet with parchment paper. Bake 9 to 11 minutes. Cool completely. Store in covered container.

Thanks for stopping by today. I wish you peace, joy and happiness. Remember to be kind. You never know what someone else is going through. You may need that same grace from someone else.