I wanted to bake to celebrate the US men’s hockey team gold medal game victory, but there is also a super winter storm coming and I am staying at the Doubletree hotel near work tonight, and time is of the essence. Rob asked for doubletree cookies. I found the recipe put out by doubletree and tweaked it. Another higher level treat will be made at a later date for our US hockey men. Hoping we don’t lose power so the treat can be made later this week!!!
The game was stressful. So much play was in our end. When Jack’s game winner went in, I couldn’t believe it! And it was so wonderful to see the late Johnny Gaudreau honored and that 2 of his kids were on the ice for the team picture.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Chill the scooped out dough a few hours. And, preheat your oven before baking.
These bake at 300 degrees, per doubletree.
Ingredients list
1 cup butter, softened
3/4 cup plus 1 tbs brown sugar, firmly packed
3/4 cup sugar
2 eggs
1 tsp vanilla
1 cup bread flour
1 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 tbs cornstarch
1/2 cup oats (either quick or rolled)
2 cups chocolate chips
Directions – in a food processor, place oats, flour, baking soda, salt and cornstarch. Process 1 minute. Set aside. in a bowl, cream butter, sugar and brown sugar. Add eggs and vanilla. Blend in oats mixture. Fold in chips. Scoop out 1/4 cups dough. Chill an hour or 2. When ready to bake, preheat oven to 300. Line a cookie sheet with nonstick baking liners or parchment paper. Stagger cookies on sheet. Bake 20 to 23 minutes. Cool completely. 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.
These are for another Team USA men’s hockey win (featuring a goal by Buffalo Sabres forward Tage Thompson) and for gameday for the US women’s hockey team vs Sweden.
A while back, I found a recipe that had some sort of marshmallow swirl in brownies. Of course I can’t find thst recipe, but it go me thinking of making a vanilla version of a treat with crushed golden oreos
and fluff.
And instead of vanilla flavoring, I used cake batter extract for a different flavor. For the frosting, I used some crushed oreos, fluff and cake extract too.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. (Same for the powdered sugar for the frosting).
Ingredients list
3/4 butter, softened
3/4 cup sugar
1 1/2 eggs
1 tsp cake batter extract (you cam use vanilla instead)
2 tbs water
2 1/4 cups flour
11/2 tsp baking powder
5 tbs marshmallow fluff
10 golden oreos, finely crushed
Directions – in a bowl, cream butter and sugar. Add egg and a half, water and extract. Blend in dry ingredients. Mix in fluff then crushed oreos. Scoop out 1/4 cups dough. Chill a few hours. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with nonstick baking liners or parchment paper. Stagger cookies on sheet.
Bake 11 to 13 minutes. No longer. Cool completely.
Frosting ingredients list
6 tbs butter, softened
2 1/4 cups powdered sugar
2 tbs cream
5 tbs fluff
1 tsp cake batter
In a bowl, cream butter and powdered sugar. Mix in cream, fluff and extract. Frost cookies.
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.
Another frigid day, so another baking day for me. Instead of making snowball or mini chip snowball cookies, I opted for bar form. One half contains mini chocolate chips, the other side is plain. And I frosted them.
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). Preheat your oven to 350 degrees before baking.
Ingredients list
1 cup butter, softened
1/2 cup sugar
1/2 cup powdered sugar
1 egg
1 tsp vanilla
2 1/4 cups flour
1/2 tsp baking powder
1/2 tsp salt
1 cup mini chocolate chips
Directions – preheat oven to 350 degrees. Line and 8×8 pan with tin foil and spray with baking spray. In a bowl, cream butter, sugar and powdered sugar. Add egg and vanilla. Mix in dry ingredients. Scoop out 1/2 of dough and evenly spread into one side of the prepared pan. Add mini chips to rest of dough. Spread evenly into other side of pan.
Bake 25 minutes, no longer. Remove from oven and sprinkle powdered sugar on top. Cool completely. I then frosted them with vanilla frosting.
Today’s cookies are somewhere between the size of a baseball and softball. Felt appropriate give, the Bills introduced new coach Joe Brady and it is Sabres game night.
A listener sent me a link fir the recipe from AK pizza in Seattle. I changed it to cups and tsp in measurements and for baking in a conventional oven. Really pleased with how these came out. I brought an actual sharp knife into work so people can cut them up.
Scoop your flours from their containers into measuring cups so you get the right amount, firmly packed brown sugar into measuring cups and chill dough a few days before baking.
Don’t cook these longer than 7 minutes or the bottoms will burn.
Ingredients list
1/2 cup butter
1/4 cup butter, softened
1 2/3 cups brown sugar
1 cup and 2 tbs white sugar
1/3 cup heavy cream
1/3 cup dried milk powder
1/4 tsp salt
2 1/4 tsp baking powder
2 1/3 tsp baking soda
2 eggs
1 yolk
2 tsp vanilla
1 cup bread flour
4 cups flour
2 cups chocolate chips
Directions – in a saucepan, brown butter over medium heat. Remove from heat. Add milk powder then cream. Chill in fridge an hour. Them, add sugar, brown sugarand vanilla. Mix in eggs and yolk. Stir in dry ingredients. Fold in chips.. scoop out 3/4 cups dough. Chill 2 days. Line cookie sheet with parchme paper. Preheat oven to 435 degrees (that is correct). Stagger cookies on sheet. Bake 7 minutes, no longer.
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.
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.
cookies by christine 