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.
Like so many other people, we have had a brutal stretch of cold weather…. making most of us dream of summer. And what says summer more than smores! So I made smores cookies. I didn’t have mini marshmallow bits, so I chopped up the marshmallow pieces from Lucky Charms cereal.
I put some crushed graham crackers in the cookies and some milk chocolate chips. And I topped them with melted hershey kisses and more crushed graham crackers.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I chilled these individual doughs for an hour before baking, so you don’t have to. And preheat your oven to 350 degrees before baking.
Ingredients list
1/2 cup butter
2/3 cup brown sugar
1 egg
1 tbs water
1 tsp vanilla
1 tsp cornstarch
1 tsp baking soda
1 1/2 cups flour
2/3 cup finely crushed graham cracker crumbs
1 cup marshmallow bits
1/2 cup milk chocolate chips
Directions- in a bowl, cream butter and brown sugar. Add egg, water and vanilla. Mix in dry ingredients. Stir in graham cracker crumbs, then mix in marshmallow bits, and chips. Scoop out 1/4 cups of dough. Chill an hour. 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. I topped these with melted hershey kisses and extra graham cracker crumbs.
Something a little different today – turtle cookies – a chocolate cookie with chocolate chips, chopped up pieces of caramel and finely ground pecans.
Remember to scoop your flour from your flour bag into you measuring cup so you get the right amount (same goes for the baking cocoa). I chilled these for about an hour before baking. And preheat your oven just before baking.
Ingredients list
1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup sugar
1 egg
1/2 tbs corn syrup
1 tsp vanilla
1/4 cup unsweetened baking cocoa
1 1/4 cups flour
1 tsp cornstarch
1/2 tsp baking soda
1/2 tsp salt
1/2 cup milk chocolate chips
1/2 cup finely chopped caramel
1/2 cup pecans, finely ground
Directions – in a bowl, cream butter, sugar and brown sugar. Add egg, corn syrup, and vanilla. Blend in dry ingredients. Fold in chips, chopped caramel and nuts. Scoop out 1/4 cups of dough. Chill and hour. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet (these don’t spread too much). Bake 10 minutes, no longer. Cool completely. Store in covered container.
A simple mid-week treat to help heat up the house on another frigid morning – milk chocolate chip bars. I used milk chocolate, but you can use whatever flavor chips you want.
I also had some finely ground macadamia nuts i wanted to use up, so I threw them in as well.
These come together quickly. Bake in 20 to 22 minutes.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Firmly packed your brown sugar into your measuring cup, and preheat your oven before baking.
Ingredients list
1 cup vegetable oil
1 cup brown sugar, firmly packed into measuring cup
1/2 cup sugar
2 eggs
1 tbs vanilla
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 1 /2 cups milk chocolate chips
1/2 cup macadamia nuts, finely ground (opt)
Directions- preheat oven to 350 degrees. Line a 9×13 pan with parchment paper. Set aside. In a bowl, combine oil, sugar and brown sugar. Add eggs and vanilla. Mix in dry ingredients. Stir in 1 cups chips. Evenly press into prepared pan.
Sprinkle remaining chips on top and gently press down into dough.
Bake 18 to 22 minutes, no longer (edges will be lightly golden).
While trapsing through the grocery store today, I stumbled up JIF chocolate peanut butter. So I used it in one of my peanut butter cookie recipes and topped them with melted hershey kisses.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also, firmly packed your brown sugar into your measuring cup. And preheat your oven before baking.
Ingredients list
1 cup crisco
1 1/2 cups chocolate peanut butter
2/3 cup sugar
2/3 cup brown sugar
2 eggs
4 tbs milk
2 tsp vanilla
2 cups all purpose flour
1 cup bread 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, chocolate peanut butter, sugar and brown sugar. Mix in eggs, milk and vanilla. Blend in dry ingredients. Scoop our 1/4 cups of dough and roll tops in extra granulated sugar. Stagger cookies on sheet. Bake 10 minutes, no longer. Cool completely. Top cookies with melted hersey kisses.
The other day I made huge chocolate chip cookies, so today I decided to made some pretty big peanut butter cookies.
These use a combo of bread and all purpose flour, but you can use just all purpose flour if you want.
Remember to scoop flour from your flour bag into your measuring cups so you get the right amount.
Ingredients list
1 /2 cup butter, browned
1/2 cup peanut butter
3/4 cup brown sugar, firmly packed into measuring cup
1/4 cup sugar
1 egg
2 tsp vanilla
2 to 4 tbs heavy cream
1 1/4 cups all purpose flour
1/2 cup bread flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup peanuts, finely ground
Extra sugar
Directions – preheat oven to 375 degrees. line a cookie sheet with parchment paper. In a bowl, combine butter, peanut butter, sugar and brown sugar. Add egg, vanilla and 2 tbs heavy cream. Mix in dry ingredients. if dough seems a little dry, add more heavy cream. Divide dough into 3 equal pieces, then divide each of those pieces in half. Roll into balls, then each in extra sugar. Stagger cookies on sheet. Bake 14 to 15 minutes, no longer. Cool completely. Store in covered container.
These originally were for Sabres game day, but since we hired our new Bills coach in Joe Brady, these are for that too! Plus, it is freezing, so I wanted to bake to heat up the house some more.
These are chocolate cookies filled with mini m&ms and milk chocolate chips and topped with inverted hershey kisses.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (same for the baking cocoa). I chilled the dough for a few hours before baking to keep them puffy. And preheat your oven before baking.
Ingredients list
1/2 cup butter, softened
1/2 cup crisco
1 cup brown sugar, firmly packed into measuring cup
1/4 cup sugar
2 eggs
1 tsp vanilla
1/2 cup unsweetened baking cocoa
3 1/4 cups flour
1 tbs cornstarch
1 tsp baking soda
1 tsp salt
1 cup mini m&ms
1 cup milk chocolate chips
Hershey kisses, unwrapped
Directions – in a bowl, cream butter, crisco, sugar and brown sugar. Add eggs and vanilla. Mix in dry ingredients. (If mixture is too dry, add 1 or 2 tbs water). Fold in chips and m&ms. Scoop our 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 cookies on sheet. Bake 11 to 13 minutes, no longer. Right after removing from oven. Gently press 2 inverted kisses on top.
cookies by christine 