Tag Archives: brown sugar

Peanut butter chip chocolate cookies stuffed with a homemade Reese’s pb cup

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I had some peanut butter chips to use up, so I decided to put them in chocolate cookies and stuff them with a homemade mini Reese’s peanut butter cup.  

And I covered the bottoms of the cookies with melted hershey kisses.  A lot, I know.   But I think they will be a big hit.

I chilled the individual doughs for a few hours before baking to help keep them puffy.  I also attempted to press a few extra chips on top of the cookies as soon as they came out of the oven.

For the cookies, remember to scoop the flour from your flour bag into your measuring cup so you get the right amount.  And, preheat your oven before baking

  • Homemade mini reeses
  • 1/4 cup butter
  • 1 cup peanut butter
  • 1/4 cup brown sugar,  firmly packed into measuring cup
  • 1 1/4 cups powdered sugar
  • Milk

In a saucepan, over medium heat, heat and stir butter, peanut butter and brown sugar to a boil.  Remove from heat. Add powdered sugar.  Blend in 1 to 2 tbs of milk so mixture is easy enough to form into balls.  (You might want to let it cool down before rolling into balls).   Once they are rolled, pop them in the fridge in a covered container to firm up.

  • Cookies ingredients
  • 1 1/2 cups butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 1/2 cups flour
  • 1 cup unsweetened baking cocoa
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 cup peanut butter chips

Directions- in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Mix in dry ingredients.   Stir in chips.  Scoop out 1,/4 cups of dough and divide in half.  Slightly flatten each half.  On one half, place a Reese’s ball.  Top with other flattened half.  Seal edges.  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 14 minutes.  Cool completely.     If you want, melt some hershey kisses and dip the bottoms of cookies in.  Let chocolate  dry, bottom side up of cookies. 

Store in covered container. 

Brown butter Quadruple chip cookies

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It’s been a week that’s felt like a year.  From the Bills’ season ending loss to Sean getting fired to the team’s press conference that got everyone all kinds of worked up.  And it is Sabres gameday, which is a beacon of light. So I present quadruple chip cookies.  These are made with browned butter, all purpose and bread flour, and four kinds of chips – semisweet, dark, mini and milk chocolate. 

Scoop your flour from your four containers into your measuring cup so you get the right amount.  Firmly packed brown sugar into measuring cups.  And preheat oven before baking.  Don’t bake longer than 13 minutes.

  • Ingredients list
  • 11/4 cups butter, browned
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp salt
  • 2 tbs water
  • 1 1/3 cups bread flour
  • 11/3 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/2 cup mini chocolate chips
  • 1/2 cup dark chocolate chips

Directions – preheat oven to 350 degrres.  Place butter in a fry pan and cook over medium heat until brown specs appear, likely 7 to 10 minutes.   Place in fridge for 20 minutes to cool.   In a bowl, mix butter and brown sugar. Add eggs, water, vanilla and salt.  Blend in flour, baking powder and baking soda.    Mix in chips.  Line cookie sheets with parchment paper.  Scoop out 1/4 cups of dough.  Stagger on prepared sheets. Bake 13 min, no longer.  Cool completely.  Store in covered container.

Thanks for stopping by!

NFL Divisional round playoff Bills gameday treats –  oatmeal creme pies

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How cool that not only it is Bills playoff gameday but also Sabres game day.  The last time the Bills played a playoff game the same day as the Sabres had a game, both teams won.  Here’s hoping for that same result!

I broke out of the box a bit with these.  I have made oatmeal cookies which were well received, but felt the need to step it up because it is the Divisional round of the playoffs…. so I went with oatmeal creme pies.  

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.   (Same goes for the powdered sugar for the frosting)

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/2 cup crisco
  • 3/4 cup brown sugar, firmly packed into measuring cup
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 cups quick oats

Directions – preheat oven to 350 degrees.  Line a cookie sheet with nonstick baking liners.   In a bowl, cream butter, crisco, sugar and brown sugar.  Add eggs and vanilla.  Mix in flour, baking soda and salt.  Fold in oats.   Scoop out 3 tbs of dough and form tall mounds. 

Stagger on cookie sheet.

Bake 11 to 13 minutes, no longer (edges will be browned.   Cool completely.

  • Fluff filling
  • 1/2 cup butter, softened
  • 3/4 cup marshmallow fluff
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 2 tbs milk

Directions – in a bowl, cream fluff and butter.  Blend in powdered sugar.   Mix in vanilla and milk.  

Assembly directions – lay one cookie flat side up

Spoon some filling on top.

Top with another cookie flatside down.

Store in covered container.  I popped these in the fridge so the top cookie wouldn’t slide off the filling.

Thanks for stopping by!  Go Bills!  Go Sabres!

Large puffy triple chip cookies, in honor of the 2005-06 Sabres

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Tonight, the Sabres are celebrating the 2005-06 team, which was quite a team.  If not for all those injuries to defenseman, I believe we would have beaten Carolina in the East final and Edmonton in the Stanley Cup final.  I loved those 05-06 and 06-07 squads (as well as 97-98 and 98-99), so tonight’s festivities will be fun to watch.  So these cookies are celebrating them and the current Sabres team, which is playing great 🏒!

These use a combo and bread flour and all purpose flour.  I like the thicker texture bread flour gives to cookies.  But you can use all AP flour if you want.  just remember to scoop it from your flour bag to your measuring cup so you get the right amount.

And these feature 3 types of chips!

I also froze the dough for about a half hour before baking

  • Ingredients list
  • 1 cup butter, softened
  • 1 1/2 cups brown sugar, firmly packed into measuring cup
  • 1/2 cup sugar
  • 2 eggs
  • 1 tbs vanilla
  • 2 tbs water
  • 2 cups bread flour
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 2/3 cup white chocolate chips
  • 2/3 cup semisweet chocolate chips
  • 2/3 cup milk chocolate chips
  • Extra chips

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs, water and vanilla.  Blend in dry ingredients.  Mix in chips.  (I used my hands here near the end to get dough to come together).  Divide dough equally into 12  pieces.  Roll into balls and slightly flatten.   Chill or freeze for 30 minutes.  Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on it.

Bake 16 to 18 minutes, no longer. Remove from oven and press extra chips on top. 

Cool completely.  

Store in covered container. Thanks so much for stopping by today!   Go Sabres!

Sugar coated Peanut butter cookies

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Since I made  fudge brownie cookies, I felt these sugar crusted peanut butter cookies would be a perfect companion.  Because peanut butter and chocolate are a perfect combo..  just ask the folks at Reese’s!

These are a typical peanut butter cookie, except i added finely ground peanuts, which i did in my food processor

and rolled the cookies in sugar before baking.

  • Ingredients list
  • 1/2 cup butter, partially melted (I put a cold stick in microwave in 2, 30 second increments
  • 3/4 cup brown sugar, firmly packed into measuring cup
  • 1/4 cup sugar
  • 1/2 cup peanut butter
  • 1 egg
  • 1 tbs vanilla
  • 1 3/4 cups flour (scooped from flour bag into measuring cup)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup peanuts,  finely ground

Directions – in a bowl, mix peanut butter, butter, sugar and brown sugar.  Add egg and vanilla.  Blend in dry ingredients.   Stir in ground peanuts.  Scoop out 1/4 cups dough.  Roll tops in sugar.  Chill a few hours.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or nonstick baking liners.  stagger cookies on sheet.

Bake 14 to 16 minutes.  Cool completely.   Store in covered container.

Thanks so much for stopping by!  Go Bills.

Fudgy Brownie cookies

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A super chocolate recipe for NFL wildcard weekend.  Fudgy brownies cookies with finely ground walnuts and mini m&ms.  

Big game for the Bills, Sunday at Jacksonville.   Everyone is counting us out, but i have faith, because we have Josh Bleeping Allen.  Go Bills.

Remember to scoop your flour from your container into your measuring cup so you get the right amount.  I also advise chilling the dough a few hours before baking.  And, preheat your oven before baking.

  • Ingredients list
  • 1/2 cup butter
  • 4 oz semisweet or unsweetened chocolate
  • 1 cup brown sugar, firmly packed into measuring cup
  • 2 tbs sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 tap baking soda
  • 1/2 tsp salt
  • 1/2 cup unsweetened cocoa powder
  • 1 cup flour
  • 1 cup walnuts, finely ground
  • 1 cup mini m&ms

Directions – in a microwave safe bowl, melt butter and chocolate in 30 second increments until you can stir it smooth.  Add sugar and brown sugar.  Beat in eggs.   Mix in cocoa then flour.  Stir in nuts and m&ms.  Scoop out 1/4 cups dough.   Chill a few hours.  Preheat oven to 350 degrees.   Bake 10 to 12 minutes, no longer.

Thanks so much for stopping by today!

Go Bills!

Brown butter milk chocolate chip cookies with finely ground macadamia nuts

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I felt the need to make a classic cookie, but with a couple of tweaks.  So, I decided on milk chocolate chip cookies, with brown butter and finely ground macadamia nuts. 

These are perfectly puffy!

Some tips – remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I like to chill the individual mounds of dough to ensure they stay puffy, but you don’t have to.  And, preheat your oven before baking.

  • Ingredients list
  • 1 cup butter, browned
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3 cups flour
  • 1 tsp baking soda
  • 1 tbs cornstarch
  • 1 tsp salt
  • 1 cup milk chocolate chips
  • 1/2 cup finely ground macadamia nuts

Directions – to brown butter, place 2 sticks in a fry pan and heat over medium heat until small brown specs appear, stirring occasionally.    This might take 10 minutes.

Place brown butter in a bowl and let cool down 10 to 15 minutes.  Add sugar and brown sugar.  Mix in eggs and vanilla.  Blend in dry ingredients.   Stir in chips and nuts.  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 or nonstick baking liners.Stagger cookies on sheet. 

Bake 10 to 11 minutes, no longer.  Cool completely.  

Store in covered container. 

Thanks for stopping by today!

Milk chocolate chip cookies (with finely ground macadamia nuts mixed in)

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Instead of traditional chocolate chip cookies with semisweet chocolate chips, I opted for milk chocolate chips and I added some finely ground macadamia nuts for a unique, salty, flavor twist.  

I melted the butter to speed up the process.  I probably won’t do so next time and will use softened butter.  These cookies spread out a little more than I prefer.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.   After scooping out the dough, chill them at least a few hours at least a few hours.  And preheat your oven before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup brown sugar (firmly packed into measuring cup)
  • 2 eggs
  • 2 tsp vanilla
  • 3 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbs cornstarch
  • 1 1/2 cups milk chocolate chips
  • 1 cup macadamia nuts, finely ground
Added a few mini m&ms to some. 
Go Bills!

Directions- in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Mix in dry ingredients.   If dough seems a little dry, add a tbs or two of water.   Mix in chips and ground nuts.  Scoop out 1/4 cups of dough.  Chill a few hours.  When ready to bake, preheat oven to 375 degrees. Line a cookie sheet with parchment paper.  Stagger cookies on sheet, like below, because these do spread a bit.  

Bake 10 to 14 minutes, no longer. 

Store in covered container.

XL brown buttter Peanut blossoms

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Today’s treat – brown butter peanut blossoms.  I know they are very popular this time of year, so I whipped up a batch this morning.   I added some finely ground peanuts, and rolled the doughs in sugar before baking. And of course, topped with  hershey kisses!  

These are also in honor of my college roommate, Christine, who’s birthday is today and loves peanut butter treats!

I recommend chilling the butter for a bit in fridge after browning, scoop your flour from your flour bag into your measuring cup so you get the right amount, preheat your team before baking and only bake 8 to 9 minutes.

  • Ingredients list
  • 1 cup butter
  • 1 cup peanut butter
  • 1 1/2 cups brown sugar, firmly packed into measuring cup
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 tbs water
  • 3 1/2 cups flour
  • 1 tbs cornstarch
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup peanuts, finely ground
  • Extra sugar
  • Hershey kisses

Directions – in a pan, heat butter in a pan over medium heat, stirring occasionally,  until brown specks form.  Pour into bowl and place in fridge at least an hour.   When you are ready to bake, preheat oven to 375 degreesm. In a combine butter, peanut butter, sugar and brown sugar.  Add eggs, water and vanilla. Blend in dry ingredients.   Scoop our 1/4 cups dough and roll tops in sugar.   Line a cookie sheet with parchment paper and stagger cookies in a row of 2, then a row of one. 

Bake 8 to 9 minutes, no longer.  Press an unwrapped hershey kisses. 

Cool completely.   Store in covered container.

Thanks for stopping by!  Go Bills!

Victory Monday treats for week 14 – gingerbread men/reindeer cookie sandwiches

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To celebrate our win over the Bengals (which was pretty stressful), I present gingerbread men/reindeer cookie sandwiches.   One way they are gingerbread men,

flip them upside down and they are reindeer. 

I colored the filling green for a little holiday pop.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.   After you cut out the cookies, i recommend chilling them in for a few hours.  And preheat your oven before baking.

  • Ingredients list
  • 6 tbs butter, softened
  • 3/4 cup brown sugar, firmly packed into cup
  • 1/2 cup molasses
  • 1 egg
  • Water
  • 1 tsp vanilla
  • 3 1/4 cups flour
  • 1 1/4 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/8 tsp ground cloves

Directions – in a bowl, combine butter and brown sugar.   Add molasses, egg and vanilla.   Blend in dry ingredients.   Dough will be crumbly.  You may need to add a few tbs of water to make dough easier to use with.  Roll ans cut.  Chill doughs a few hours.   Preheat oven to 325 degrees.  Line a cookie sheet with parchment paper.   Stagger cookies on sheet.  Bake 8 to 18 minutes, no longer.   Cool completely. 

  • Filling
  • 1 stick butter, partially melted
  • 3 cups powdered sugar
  • 2 tbs milk
  • 1 tsp vanilla
  • Green food color (optional)

Combine butter, powdered sugar, milk and vanilla.  Add food color, if using.  Spread between 2 cookies.  Store in covered container. 

Thanks so much for stopping by today!