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.
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.
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
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.
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.
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.
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.
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.
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.
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.
Directions – in a bowl,cream butter and sugar. Add eggs, vanilla, dilce le leche, and coconut extract. Blend in dry ingredients. Fold in chips. Scoop out 1/4 cups dough, form tall moundsm. 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!
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
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!
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.
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.
I made these for my youngest goddaughter, Sara, who stopped by to visit tonight. She loves them, as does Rob. She brought a couple back to her dorm room and so I am bringing in the rest to work tomorrow for the start of the MLB playoffs.
These are super simple and a huge hit with everyone!
Remember to scoop your flour and powdered sugar from your containers into your measuring cup so you get the right amount.
Directions – in a bowl, cream butter and sugar. Mix in dry ingredients. Fold in chips. Scoop out 1/4 cups dough. Chill. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 12 to 14 minutes, no longer. Sprinkle warm cookies with powdered sugar.
Store in covered container.
I wanted to use up a half bag of heath toffee baking bits and decided to put them in brown sugar snowball cookies. I thought that dough would work best.
Remember to scoop your flour from your flour bags into your measuring cup so you get the right amount. I used 3 cups all purpose flour and 1 cup bread flour, but you can use all AP flour if you want. These stay puffy bc of the bread flour and 1/2 cup crisco.
Directions – in a bowl, cream butter, crisco and brown sugar. Add eggs, cream and vanilla. Blend in dry ingredients. If dough seems dry, add another tbs or 2 of heavy cream. Mix in heath bits and milk chocolate chips. Scoop out 1/4 cups of dough and chill and hour in fridge. Preheat oven to 350 degrees when ready to bake. Line a cookie sheet with parchment paper and stagger doughs on sheet. Bake 11 to 12 minutes , no longer.
Cool completely and store in covered container.
