Tag Archives: butter

Happy birthday Rachel!

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I always take treat requests, especially birthday one, and my non chocolate loving, non peanut butter loving coworker friend Rachel asked for these – a white chocolate chip cookie with some dulce de leches mixed in.

I recommend scooping the flour from your flour bag into your measuring cup so you get the right amount, and chill the individual scooped doughs for several hours to keep them puffy.

  • Ingredients list
  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tbs vanilla
  • 3 tbs dulce de leches
  • 1 1/2 cups cake flour
  • 1 1/2 cups flour
  • 1 tbs cornstarch
  • 1 tsp baking soda
  • 1 tsp salt
  • 2  cups white chocolate chips (keep some aside to press into tops of cookies after baking)

Directions – in a bowl, cream butter and sugar.  Add eggs, vanilla and dulce de leches, mix in dry ingredients then chips.  Evenly divide dough into 12 pieces and form tall cylinders.   Chill several hours.  Preheat oven to 400 degrees.  Line a cookie sheet with parchment paperm. Stagger cookies on sheet.  

Bake 12 to 13 minutes,  no longer.   Remove from oven, gently press extra chips into tops of cookies. 

  Cool completely.   Set aside.

Victory Tuesday Cookies (for a Wednesday)

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Last night’s win was a huge one, and a stressful one on the road against the preseason NFL super bowl favorite, so i needed to really step up my victory treat game, featuring 3 kinds of cookie dough – sugar, chocolate chip and double chocolate.  And these are bring baked as I watch a re-air of last night’s game.

Superman!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount, firmly pack brown sugar into your measuring cup.  Chill the dough before baking and preheat your oven before baking.

  • Sugar cookie ingredients
  • 1/2 cup butter, almost completely melted
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 tbs heavy cream (or more if dough seems dry)
  • 1 cup all purpose flour
  • 1/2 cup bread flour
  • 1 tsp baking powder

In a bowl, mix butter and sugar.  Add egg, vanilla and cream.  Blend in dry ingredients.   Add a little more cream if dough seems too dry.  Scoop out tbs of dough and set aside.

  • Chocolate chip cookie dough ingredients
  • 1/2 cup butter, almost completely melted
  • 1/4 cup sugar
  • 1/2 cup plus 2 tbs brown sugar
  • 1 egg
  • 1 tbs heavy cream
  • 1 1/2 cups bread flour
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1 cup mini chocolate chips

Directions – in a bowl, combine butter, sugar and brown sugar.  Add egg, cream and vanilla.  Blend in dry ingredients.  Mix in chips.  Scoop out tbs of dough.  Set aside.

  • Double chocolate cookie ingredients
  • 1/2 cup butter, almost completely melted
  • 1/2 cup plus 2 tbs sugar
  • 1/2 cup plus 2 tbs chocolate chips, melted
  • 1 egg
  • 1 tbs heavy cream
  • 1/2 cup plus 2 tbs all purpose flour
  • 1/2 cup plus 1 tbs bread flour
  • 1/2 tsp baking powder
  • 1/4 cup unsweetened baking cocoa

Directions – in a bowl, combine butter and sugar.  Add egg, then mix in melted chocolate.  Fold in dry ingredients.  Scoop out tbs of dough.

Cookie assembly directions

Take one tbs of each dough and form a large cookie. 

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 15 minutes, until edges of chocolate chip sections are light golden. 

Cool completely.  store in covered container.

Peanut butter snowball cookies with milk chocolate chips

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  • Ingredients list
  • 1/2 cup butter, softened
  • 1/2 cup peanut butter
  • 1/2 cup powdered sugar
  • 1 tsp vanilla
  • 1 1/4 cups flour
  • 1/2 tsp salt
  • 1 cup milk chocolate chips

Directions – in a bowl, cream butter, peanut butter and vanilla.  Blend in powdered sugar, then flour and salt.  Mix in chips.  Scoop out 1/4 cups dough.  Roll in powdered sugar.  Chill.  Preheat oven to 350 degrees.  Bake 10 to 14 minutes.  Sprinkle more powdered sugar on hot cookies. 

Store in covered container.

Mudslide cookies version 2

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A super chocolatey mudslide cookies made with 2 different kinds of chocolate – unsweetened and dark.  I forgot to put baking powder in them this time (trying to do too many things at once), but I think they came out ok.  A big chubby blob of chocolate!

These use cake flour.  If you don’t have it, you can combine 6 tbs of cornstarch with 3 cups all purpose flour for a homemade version.   I know mudslide cookies usually come out flatter, but I like my cookies puffy, so i chilled the scooped out dough a few hours before baking.

  • Ingredients list
  • 8 tbs butter
  • 7 oz unsweetened chocolate
  • 6 oz dark chocolate chips (1 cup)
  • 7 eggs
  • 2 3/4 cups sugar
  • 1 tbs water
  • 3 cups cake flour
  • 1/2 tsp salt

Directions – in a microwave safe bowl, melted both chocolates and butter in 45 second increments until you can stir smooth.  In another bowl, beat eggs, sugar and water medium high speed 6 to 8 minutes.   Blend in melted chocolate mixture.  Fold in dry ingredients.  Scoop out 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 cookies 12 to 14 minutes, no longer.  Cool completely.   Pop in fridge for a half hour.

Remove and store at room temp in covered container

Smores hot cocoa chocolate graham cracker cookies

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One last ode to summer – smores cookies that feature hot cocoa mix, marshmallow bits, crushed chocolate graham cracker crumbs and milk chocolate chips. And a half of a mini hershey bar pressed on top of each cookie immediately after being removed from the oven.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  You can use regular graham cracker crumbs or none at all.   I recommend chilling the doughs for a few hours before baking.  I used a mix of butter and butter crisco.  You can use all butter or a mix of butter and regular crisco.  I used a combo of bread flour and all purpose flour.  But you can use entirely all purpose flour.

  • Ingredients list
  • 1/2 cup butter, softene
  • 1/2 cup butter crisco
  • 1 cup sugar
  • 2/3 cup brown sugar, firmly packed into measuring cup
  • 2 eggs
  • 1 tsp vanilla
  • 2 tbs heavy cream
  • 1 1/4 cups bread flour
  • 2 cups all purpose flour
  • 4 packets hot cocoa mix
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 4 sheets chocolate graham crackers, crushed (anywhere between 1/2 cup and 1 cup crushed graham crackers)
  • 1 cup milk chocolate chips
  • 1 cup mini marshmallow bits

Directions – in a bowl, cream butter, butter crisco, sugar and brown sugar.  Add eggs, heavy cream, and vanilla.  Blend in graham cracker crumbs and dry ingredients.   Mix in chips, marshmallow bits.  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.   Stagger cookies on sheet. 

Bake 10 to 12 minutes, no longer.  Immediately gently press a half hershey miniature chocolate bar into top of each cookie. 

Cool completely.   Store in covered container.

Smores hot cocoa chocolate graham cracker cookies

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One last ode to summer – smores cookies that feature hot cocoa mix, marshmallow bits, crushed chocolate graham cracker crumbs and milk chocolate chips. And a half of a mini hershey bar pressed on top of each cookie immediately after being removed from the oven.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  You can use regular graham cracker crumbs or none at all.   I recommend chilling the doughs for a few hours before baking.  I used a mix of butter and butter crisco.  You can use all butter or a mix of butter and regular crisco.  I used a combo of bread flour and all purpose flour.  But you can use entirely all purpose flour.

  • Ingredients list
  • 1/2 cup butter, softene
  • 1/2 cup butter crisco
  • 1 cup sugar
  • 2/3 cup brown sugar, firmly packed into measuring cup
  • 2 eggs
  • 1 tsp vanilla
  • 2 tbs heavy cream
  • 1 1/4 cups bread flour
  • 2 cups all purpose flour
  • 4 packets hot cocoa mix
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 4 sheets chocolate graham crackers, crushed (anywhere between 1/2 cup and 1 cup crushed graham crackers)
  • 1 cup milk chocolate chips
  • 1 cup mini marshmallow bits

Directions – in a bowl, cream butter, butter crisco, sugar and brown sugar.  Add eggs, heavy cream, and vanilla.  Blend in graham cracker crumbs and dry ingredients.   Mix in chips, marshmallow bits.  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.   Stagger cookies on sheet. 

Bake 10 to 12 minutes, no longer.  Immediately gently press a half hershey miniature chocolate bar into top of each cookie. 

Cool completely.   Store in covered container.

Triple chip cookies

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These are a basic chocolate chip cookie recipe with a box of instant vanilla pudding mix added and I used a mix of milk, white and semisweet chocolate chips.  I also used 1 cup of bread flour, in addition to the all purpose flour, but you can use entirely all purpose flour if you want.  I like bread flour because it helps keep cookies from flattening.

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/2 cup butter flavor crisco
  • 3/4 cup brown sugar, firmly packed into measuring cup
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 tbs heavy cream
  • 3.4 oz instant vanilla pudding mix
  • 1 cup bread flour
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2/3 cup semisweet chocolate chips
  • 2/3 cup white chocolate chips
  • 2/3 cup milk chocolate chips

Directions – in a bowl, cream butter, butter  crisco, sugar and brown sugar.  Add eggs, cream and vanilla.  Blend in pudding mix.  Fold in dry ingredients.  If dough seems a little dry, add another tbs or 2 of heavy cream.  Mix in chips.  Scoop out 1/4 cups of dough.   Chill.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 10 to 12 minutes, no longer. 

Cool completely.   Store in covered container.

White chocolate dulce le Leche cookies

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For my non chocolate loving friends, I present these – white chocolate chip cookies with dulce le leche baked in, for a hunt of caramel flavor.  I also tossed in some coconut extract, which you can leave out if you want.

These use all purpose flour and cake flour.  If you don’t have cake flour, you can add 1 1/2 tbs cornstarch to 1 1/2 cups flour slto make your own cake flour.   Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.   Also, I recommend chilling the dough for a few hours before baking.  And preheat your oven before baking. 

  • Ingredients list
  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 3 tsp vanilla
  • 3 tbs dulce le leche
  • 1 tbs coconut extract
  • 1 1/2 cups cake flour
  • 1 1/2 cups all purpose flour
  • 1 tbs cornstarch
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups white chocolate chips

Directions  – in a bowl,cream butter and sugar.  Add eggs, vanilla, dilce le leche, and coconut extract.  Blend in dry ingredients.   Fold in chips.  Divide dough into 12 equal pieces and form tall mounds. Chill a few hours.  When ready to bake, preheat oven to 400 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet. 

Bake 11 to 13 minutes, no longer.  Cool completely.

Thanks so much for stopping by!

Triple peanut butter cookies

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For opening day of the MLB playoffs, these humongous peanut butter cookies are one of the two I am bringing in.  I added some finely ground honey roasted peanuts and pressed peanut butter chips in the tops of cookies immediately after they came out of the oven.  The reason?  I forgot to put them in the dough before baking. 🙂

Remember to scoop your flour from your flour containers into your measuring cup so you get the right amount.  Pouring flour directly into the cups packs it in and you wind up with dry cookies.   i used all purpose flour and bread flour, but you can use entirely all purpose flour if you want. 

Also, preheat your oven before baking.  Do not bake these longer than 10 or 11 minutes

  • Ingredients list
  • 10 tbs butter, softened
  • 8 tbs peanut butter
  • 3/4 cup brown sugar, firmly packed into a measuring cup
  • 1/2 cup sugar
  • 2 eggs
  • 2 tbs heavy cream
  • 1 tsp vanilla
  • 2 cups all purpose flour
  • 1 cup bread flour
  • 1 tbs cornstarch
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup peanut, finely ground
  • 1 cup Peanut butter chips

Directions – in a bowl, cream butter peanut butter.  Blend in brown sugar and sugar.  Add eggs, vanilla and heavy cream.  Mix in dry ingredients.  Fold in peanuts and peanut butter chips.  Evenly divide into 8 equal pieces and roll into balls. You can chill the doughs if you want or you can bake right away.

Preheat oven to 400 degrees.  Line a cookie sheet with parchment paper and stagger doughs on sheet.  Bake 10 to 11 minutes, no longer.   Edges will be golden.  Remove from oven.  Gently press peanut butter chips into tops of cookies, if you want.   cool completely. Store in covered container.

  Thanks so much for stopping by!

Chocolate snowball cookies with peanut butter chips

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I was looking at some of my baking items and came across some peanut butter chips and thought they would be perfect in chocolate snowball cookies.  These are treat # 2 for tomorrow.

Remember to scoop your flour and baking cocoa from their containers into your measuring cups so you get the right amount.  And preheat your oven before baking.   I think i baked these 15 to 18 minutes.  Sometimes chocolate cookies can be hard to tell when they’re done so I err on the side of taking things out a little too early.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 tsp vanilla
  • 1 tbs heavy cream
  • 1/2 tsp salt
  • 1 cup flour
  • 3/4 cup bread flour
  • 1/4 cup unsweetened baking cocoa
  • 1 cup peanut butter chips

Direction – in a bowl, cream butter and sugar.   Add vanilla, heavy cream,  and salt.  Blend in flours and cocoa.   Mix in chips.  Scoop out 1/4 cups of dough.  Chill.  Line a cookie sheet with parchment paper.  preheat oven to 325 degrees.  Stagger cookies on sheet.  Bake 15 to 18 minutes.   Sprinkle warm cookies with powdered sugar.

Store in covered container.