Triple chip cookies, starring brown butter and semisweet, milk chocolate and white chocolate chips. I didn’t chill these as long as I usually do, so they are a little flatter than i prefer. But rob said they are good, so that works for me!
I used a combo of bread and all purpose flour for these. You can use entire all purpose flour, but either way, remember to scoop it from the flour bag into your measuring cup so you get the right amount.
Chill the scooped out dough for a few hours and preheat the oven before baking.
Ingredients list
1 1/4 cups butter, browned and cooled until it solidifies (might take an hour or so for that to happen)
1 1/2 cups brown sugar, firmly packed into measuring cups
2 eggs
1 tsp vanilla
2 tbs water
1 cup bread flour
1 2/3 cups all purpose flour
3/4 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 tbs cornstarch
1 cup semisweet chocolate chips
1/2 cup white chocolate chips
1/2 cup milk chocolate chips
Directions – in a bowl, cream solidified brown butter and brown sugar. Add eggs, water, and vanilla. Blend in dry ingredients. Mix in chips. Scoop out 1/4 cups of dough and 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 12 minutes, no longer. Cool completely.
These are a request from my goddaughter Sara. Blondies with chocolate chips. She has the same taste in treats that rob does – chocolate chip cookies, blondies and brownies.
Remember to scoop your flour from your bag into your measuring cup so you get the right amount. Also preheat your oven before baking.
Ingredients list
1 cup vegetable oil
3 tbs water
1 cup brown sugar, firmly packed into measuring cup
1/2 cup sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
2 cups chocolate chips
Directions – preheat oven to 350 degrees. line a 9×13 pan with parchment paper. Set aside. In a bowl, mix oil, brown sugar and sugar. Add eggs, vanilla and water. Fold in dry ingredients. Mix in 1 cup chips. Evenly spread dough into pan. Sprinkle remaining chips on top and gently press down. Bake 18 minutes, no longer. Cool completely. Store in covered container
I found this box of hot cocoa instant oatmeal while trapsing through price rite and thought “how magical this would be to make cookies with.”
So i opted for oatmeal sandwich cookies with special dark cocoa marshmallow fluff filling.
And these celebrate another Sabres victory. This season has been so amazing and unexpected to this point. For me it feels like the 2020 nfl season for the Bills. And what a rush that was.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I recommend chilling the individual doughs for a few hours before baking. And preheat your oven before baking.
Ingredients list
1/2 cup butter, softened
1/4 cup sugar
1/2 cup brown sugar, firmly packed into measuring cup
2 tbs milk
1 tsp chocolate extract (or vanilla)
1 egg
1 cup flour (scooped from flour bag into measuring cup)
1/4 tsp baking powder
1/2 tsp baking soda
6 pkts instant oatmeal (i used hot cocoa flavored)
Directions,- in a bowl, cream butter, sugar, brown sugar, baking powder and baking soda. Add egg, milk and extract. Fold in flour, then oat packets. Scoop out 3 tbs of dough.
Chill a few hours.
When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper and stagger cookies on sheet.
Bake 11 to 14 minutes, no longer. Cool completely.
Filling ingredients
6 tbs special dark cocoa
2 tbs vegetable oil
1/4 cup butter crisco
2 cups powdered sugar
1 tsp anilla.
1 cup marshmallow fluff
Heavy cream
In a bowl, combine cocoa and oil. Add butter crisco and fluff. Mix in powdered sugar and vanilla. Add enough heavy cream to get the consistency you want, start with a tbs or 2.
I am a big fan of adding crushed cookies or crushed nuts to treats to take it up a notch. These chocolate chip cookies have some finely crushed chips ahoy mixed in the cookies and sprinkled on top before baking.
I chilled the individual mounds of dough for a few days and they stayed nice and puffy. Remember to scoop your flour from your bag into your measuring cup so you get the right amount. And, preheat your oven before baking
Ingredients list
1 cup butter, softened
1/2 cup crisco
3/4 cup sugar
11/2 cups brown sugar, firmly packed into measuring cup
2 eggs
1 tsp vanilla
3 3/4 cups flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 cups finely crushed chips ahoy
1 cup chocolate chips (I used mini in these)
Directions – in a bowl, cream butter, crisco, sugar and brown sugar. Add eggs and vanilla. Mix in dry ingredients, then crushed chips ahoy. Stir in mini chips. Scoop out 1/4 cups dough.
Roll tops and sides of individual doughs in extra crushed chips ahoy.
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 13 to 15 minutes, no longer.
This is what happens when you forget to set the timer and have to keep checking the bottoms of the cookies with a spatula
I had a bag of mallo cups and wanted to use them up, so I thought of making a s’mores related treat.
I also have seen some articles that suggest using toasted sugar in cookie recipes, so I thought i would use the mallo cups stuffed in milk chocolate chip cookies made with toasted sugar and some finely ground graham crackers.
Stuffed with mallo cups
First about toasting the sugar- you don’t have to.. but if you want to – place the cup of sugar on a cookie sheet and spread to a relatively thin layer. Bake in a preheated oven (350 degrees) for 15 minutes, or so, stirring every so often, until sugar is a light golden, like below.
I also used a combo of all purpose flour and bread flour. Bread flour makes cookies a little more chewy. You can use just all purpose flour entirely.
These are stuffed with Reese’s pb hearts (the mini chips are the marker)
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I recommend chilling the dough a few hours before baking. And, preheat the oven before baking.
Ingredients list
1 cup butter, softened
1 cup brown sugar, firmly packed into measuring cup
1 cup sugar, toasted (see above for directions)
3 1/2 tsp baking powder
2 tsp baking soda
2 tsp salt
4 eggs
3 cups all purpose flour
1 1/2 cups bread flour
1/2 cup finely crushed graham cracker crumbs
2 cups milk chocolate chips
Mallo cups
Directions – in a bowl, cream butter, brown sugar, toasted sugar, baking soda, baking powder and salt. Add eggs and blend well. Mix in flours, then graham cracker crumbs. If dough seems a bit dry, add a tbs or two of water. Scoop out 1/ cup of dough.
Divide in half and slightly flatten each half.
On one half, place a mallo cups.
Top with other flattened half and seal edges.
Chill a few hours. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with nonstick baking liners. Stagger cookies on sheet. Bake 16 to 20 minutes (golden spots on top). Cool completely. Store in covered container.
Rob asked for brownies today, with some crushed oreos on top. So I made those, cut out a few for him and wantes to make the rest a little fancy, so I topped them with caramel frosting, melted milk chocolate chips and crushed oreos.
My caramel layer got a little thicker and harder to than I wanted, because I went to let Gracie in and the cold air hit it and really made it too thick to spread, so I microwaved it for 30 seconds and was able to spread it.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also preheat your oven to 350 degrees before baking.
Brownies ingredients
1 cup butter
1 3/4 cups dark chocolate chips
1 1/2 cups sugar
1/2 cup brown sugar, firmly packed into measuring cup
5 eggs
2 tsp vanilla
1 1/4 cups flour
1 tsp salt
2 tbs special dark cocoa
1 cup chocolate chips
Crushed oreos
Directions – preheat oven to 350 degrees. Line a 9×13 pan with tin foil and spray with baking spray. Set aside. In a microwave safe bowl, melt butter and dark chocolate chips. Mix in brown sugar and sugar. One at a time, beat in eggs, then vanilla. Do not overnight. Blend in dry ingredients. Mix in chips. Evenly spread into pan. Sprinkle crushed oreos on top. Bake 25 to 30 minutes or until a toothpick inserted in center comes out with a few moist crumbs. Cool completely. Using the bottom of a wooden spoon, poke holes, about halfway down, in brownies.
Caramel frosting ingredients
6 tbs butter
1 3/4 cups brown sugar, firmly packed into measuring cups
1/4 cup plus 3 tbs heavy cream
Pinch of salt
2 tsp vanilla
Directions – in a saucepan, heat butter, brown sugar, heavy cream and salt over medium heat to a boil, stirring occasionally. Once boiling, contstantly stir until thick (from 5 to 10 minutes). Remove from heat and add vanilla. Wait a minute or two, then pour over brownies. Let set about 5 minutes.
In a microwave safe bowl, melt 1 cups milk chocolate chips in 45 seconds until you can stir melted. Pour over caramel layer. Top with more crushed oreos.
I wanted to make something with cookie dough, so these are a chocolate chip cookie without the chips, an ice cream frosting and edible cookie dough on top.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. After you scoop out the dough, chill them for a few hours. Preheat your oven before baking.
Cookie dough pieces
2 tbs butter, softened
1/4 cup brown sugar, firmly packed into measuring cup
1/2 tbs heavy cream
1 tsp vanilla
1/4 cup flour (heated in a microwave safe container for 30 seconds)
1/4 tsp salt
2 tbs mini chocolate chips
Directions – in a bowl, cream butter and brown sugar for 3 minutes. Add vanilla and heavy cream. Mix in flour and salt. Blend in chips. Scoop out tsp of dough and place in a container in freezer.
Cookies ingredients list
1/2 cup butter, softened
1 cup brown sugar, firmly packed into measuring cup
1/4 cup sugar
1 egg
1 tsp vanilla
2 cups flour
2 tsp cornstarch
2 tsp baking powder
1 tsp salt
Directions – in a bowl, cream butter, sugar and brown sugar. Add egg and vanilla. Blend in dry ingredients. Scoop out 1/4 cups of dough. Place in a covered container and chill a few hours or overnight. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with nonstick baker liners. Stagger cookies on sheet. Bake 11 to 15 minutes (Bottoms will be lightly browned). Cool completely.
Frosting ingredients
4 tbs butter, softened
1 cup powdered sugar
1 tsp vanilla
2 tbs ice cream, melted
Directions- in a bowl, blend butter, powdered sugar and vanilla. Mix in ice cream. Add more powdered sugar, if needed, to get the consistency you want.
Frost cookies.
Place pieces of cookie dough on top and store in covered container.
In honor of the US women’s Olympic hockey team winning the gold medal and our men’s team taking on Canada for gold Sunday, I really wanted to step up my dessert game. I saw Costco has this new chocolate chip cookie bar cake – a chocolate cake layer, creamy filling with pieces of edible cookie dough, chocolate chip cookie cake, topped with a thin layer of chocolate frosting. I think next time, I would put the cookie cake layer on the bottom (because it is kind of heavy) or make a yellow layer and add chocolate chips to it. It took a while to make, but the weather is not great, so why not try this?
Remember to scoop your flour from your flour bag into your measuring cups so you get the right amount. Same goes for your powdered sugar and baking cocoa. And, preheat your oven before baking.
Before you start this process, take out 4 and 1/2 sticks of butter and set aside, so they soften.
Also take out 3/4 cup ice cream and put in a cup before baking, in the fridge, so it melts.
I used chocolate chip cookie dough
I didn’t want to make this using 9×13 pans, so I found these 8×10 at the dollar tree.
Fudgy chocolate cake layer ingredients
1/2 cup butter, melted
1 1/4 cups brown sugar, firmly packed into measuring cups
2 eggs
1 tsp vanilla
1 cup flour
1 /4 cup plus 2 tbs unsweetened baking cocoa
1/2 tso baking soda
1/2 tsp salt
1/2 cup hot water
Directions -Preheat oven to 350 degrees. Line an 8×10 pan with parchment paper and set aside. In a bowl, combine melted butter and brown sugar. Add eggs and vanilla. Mix in dry ingredients. Pour in water and just stir until batter evenly blended. Pour into prepared pan. Bake 25 to 30 minutes, until a toothpick inserted in center comes out with a few moist crumbs. Cool completely.
Chocolate chip cookie cake ingredients
1 cup butter, melted and cooled 5 minutes
1 cup brown sugar, firmly packed into measuring cup
3/4 cup sugar
2 eggs
1 egg yolk
2 tsp vanilla
2 1/2 cups flour
1 tbs cornstarch
1/2 tsp baking powder
1 tsp salt
1 cup chocolate chips (plus 1/2 cup)
Directions – preheat oven to 350 degrees. Line an 8×10 pan with tin foil and spray with baking spray. Set aside. In a bowl, blend butter, sugar, brown sugar, eggs, yolk and vanilla. Add dry ingredients. Mix in 1 cup chips. Press into prepared pan. Sprinkle 1/2 cup chips on top. Gently press down gently. Bake 30 minutes (edges will be golden). Cool completely.
Ice cream flavored filling ingredients
1/2 cup butter, softened
3/4 cup ice cream, melted
3 1/2 cups powdered sugar
Milk
Directions – in a bowl, using a hand mixer, blend butter and melted ice cream smooth. Slowly, blend in powdered sugar and enough milk to get the consistency you want.
Edible cookie dough ingredients
2 cup flour (heated in a microwave safe bowl for 60 seconds for safety purposes)
1/4 cup butter, softened
1/2 cup brown sugar, firmly packed into measuring cup
1 tsp vanilla
1/2 cup mini chocolate chips
Directions – in a bowl, using a hand mixer, beat brown sugar and butter for 2 minutes. Add vanilla. Mix in flour then mini chips. Scoop out tsp of dough. Set aside.
Chocolate frosting ingredients
2 tbs butter, melted
2 tbs unsweetened baking cocoa
2 cups powdered sugar
2 tbs milk
Directions – in a bowl, blend butter and cocoa. Mix in powdered sugar. Add enough milk to get the consistency you want.
Now it’s time to assemble this monstrosity! I am putting this together like Costco does… but next time, I think I will put the chocolate chip cookie cake layer on the bottom, perhaps leave out the cookie dough pieces from the filling and maybe skip the frosting, or drizzle melted chocolate chips.
I am trying to find different cutout recipes to use my heart shaped cookie cutters, so I thought “why not brown sugar cinnamon sugar? And I was in a bit of a hurry, so I decided to use brown butter too.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also preheat your oven to 375 degrees before baking.
Ingredients list
10 tbs butter
1/2 cup brown sugar, firmly packed into measuring cup
2 tbs egg beaters or egg whites (or one half of an egg
2 tbs water
1 3/4 cups flour
1 tbs cornstarch
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
Directions – preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Set aside. In a pan, over medium low heart, brown butter. It takes 10 minutes or so and looks like this.
Pour in a bowl and let it sit at room temp for 10 minutes. Blend in brown sugar. Mix in water and egg beaters/egg whites/half egg. Blend in dry ingredients. If dough seems a little dry, add another tbs or 2 of water. Sprinkle fllour a flat surface to whatever thickness you want. cut out cookies.
place on prepared sheet.
Bake 7 to 9 minutes. Cool completely.
Frost or make sandwich cookies. I used a buttercream frosting and added cinnamon sugar.
cookies by christine 