Tag Archives: chocolate

Mini m&m milk chocolate chip chocolate cookies

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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. 

Cool completely.   Store in covered container.

Peanut butter chip chocolate cookies stuffed with a homemade Reese’s pb cup

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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. 

Store in covered container. 

Large puffy triple chip cookies, in honor of the 2005-06 Sabres

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Tonight, the Sabres are celebrating the 2005-06 team, which was quite a team.  If not for all those injuries to defenseman, I believe we would have beaten Carolina in the East final and Edmonton in the Stanley Cup final.  I loved those 05-06 and 06-07 squads (as well as 97-98 and 98-99), so tonight’s festivities will be fun to watch.  So these cookies are celebrating them and the current Sabres team, which is playing great 🏒!

These use a combo and bread flour and all purpose flour.  I like the thicker texture bread flour gives to cookies.  But you can use all AP flour if you want.  just remember to scoop it from your flour bag to your measuring cup so you get the right amount.

And these feature 3 types of chips!

I also froze the dough for about a half hour before baking

  • Ingredients list
  • 1 cup butter, softened
  • 1 1/2 cups brown sugar, firmly packed into measuring cup
  • 1/2 cup sugar
  • 2 eggs
  • 1 tbs vanilla
  • 2 tbs water
  • 2 cups bread flour
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 2/3 cup white chocolate chips
  • 2/3 cup semisweet chocolate chips
  • 2/3 cup milk chocolate chips
  • Extra chips

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs, water and vanilla.  Blend in dry ingredients.  Mix in chips.  (I used my hands here near the end to get dough to come together).  Divide dough equally into 12  pieces.  Roll into balls and slightly flatten.   Chill or freeze for 30 minutes.  Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on it.

Bake 16 to 18 minutes, no longer. Remove from oven and press extra chips on top. 

Cool completely.  

Store in covered container. Thanks so much for stopping by today!   Go Sabres!

Frosted Chocolate pop tarts bars

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I loved pop tarts as a kid, specifically the chocolate frosted ones.   I saw that Taylor Swift made a homemade version of pop tarts,  so I thought, “why not”?  It was funny, my chocoholic husband asked for a brown sugar version.  Those will be on the way soon.

Remember to scoop your flour bag into your measuring cup so you get the right amount. Also freeze the uncooked bars for 30 minutes before baking to keep the fudge filling in place.  And, preheat your oven to 350 degrees before baking.

  • Fudge filling list
  • 2/3 cup heavy cream
  • 1/4 cup unsweetened baking cocoa
  • 1 1/2 cups chocolate chips
  • 1 tbs butter
  • 1 tsp vanilla

Directions – in a bowl, combine chips and cocoa. heat cream to a boil.  Pour over chips.   Add butter, stir until melted.  Mix in vanilla.  Set aside. 

  • Bar ingredients list
  • 1 cup butter, melted
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 cups flour
  • 1/2 cup baking cocoa
  • 1 tsp salt

Directions – line a 9×9 pan with parchment paper.  Set aside.   in a bowl, combine butter and sugar.  Add egg and vanilla.  Blend in dry ingredients.  Press half of dough every into prepared pan.  Spread fudge filling on top.   Evenly press remaining dough on top of filling.  Freeze 30 minutes.

Preheat oven to 350 degrees. Bake 30 to 35 minutes.  Cool completely

  • Frosting ingredients
  • 1 cup powdered sugar
  • 2 tbs baking cocoa
  • 2 tbs water
  • 1 tsp vanilla
  • 1/2 cup chocolate chips melted

Directions- in a bowl,combine powdered sugar, cocoa, water and vanilla.  Blend in melted chips.  Frost cooled bars.  Store in covered container.

NFL Sunday, week 13 – Chocolate chocolate chip cake with crushed oreo frosting

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If you love chocolate, this cake is for you.  It uses a chocolate cake mix (I used dark chocolate fudge, but any one is fine), and a handful of other ingredients.   The frosting is a buttercream with finely ground oreos. If you don’t have black cocoa, regular unsweetened baking cocoa is fine.  I think I will make a golden oreo version of this with a white cake mix another time.

  • Ingredients list
  • 1 chocolate cake mix
  • 1 box chocolate instant pudding mix (3.4 oz)
  • 1/2 cup black cocoa
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup greek yogurt
  • 1/2 cup milk
  • 1 cup chocolate chips

Directions – preheat oven to 350 degrees.  Spray a bundt cake pan with baking spray.  Set aside. In a bowl, blend cake mix, pudding mix and cocoa.  Blend in eggs, oil, greek yogurt and milk.  Fold in chips.   Batter will be thick.  Spread evenly into prepared bundt pan.  Bake 28 to 32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.  Remove from oven.   Cool 15 minutes in pan.  Then pop cake onto a plate and cool completely.

I felt i left this cake in a minute too long, so I found a syrup recipe to help moisten it up.  This is used before you frost it.

In a saucepan, combine 1 cup water, 1 cup sugar and 1/3 cup unsweetened baking cocoa.  Whisk constantly over medium heat just until it boils.  Remove from stove.  Pour in a pan and cool completely.   Brush on cooled cake.

  • Oreo buttercream frosting ingredients
  • 1/2 cup butter, softened
  • 1/2 cup crisco
  • 4 cups powdered sugar
  • 1 tsp vanilla
  • 4 to 6 tbs heavy cream
  • 14 oreos, finely crushed (i used a food processor)

Directions – in a bowl cream butter and crisco.   Slowly blend in powdered sugar.   Add vanilla and 4 tbs of heavy cream.  Mix more cream, one tbs at a time, until you get the consistency you want.  Blend in crushed oreos.  Frost cake.  Store in covered container.

Thanks so much for stopping by today.

Peanut M&M, Peanut butter chip brownie cookies

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A simple cookies for today’s, but very chocolatey!    Fudgy brownie cookies with peanut butter m&ms and peanut butter chips.  They use a brownie mix, with just a couple of ingredients.    I recommend chilling the individual doughs for a few hours before baking.

  • Ingredients list
  • 1 brownie mix
  • 2 tbs flour
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1/2 cup peanut butter chips
  • 1/2 cup peanut butter m&ms

Directions- in a bowl, combine brownie mix, oil, eggs and flour.  Blend in m&ms and chips. Scoop out 1/4 cups dough.   Chill for a few hours. Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper and stagger cookies like below. 

Bake 10 to 12 minutes, no longer.  Cool completely.   Store in covered container. 

Thanks so much for stopping by!

Nfl Sunday week 10 – chocolate fudge cookies topped with edible peanut butter cookie dough and melted chocolate

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I wanted to do a treat with peanut butter, so I thought I would make a fudgy chocolate cookie, topped with edible peanut butter cookie dough and melted hershey kisses.  A nice combo, if there ever was one.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Chill tall mounds of dough for a few hours.  And preheat your oven before baking.

  • Ingredients list
  • 1/2 cup butter, softened
  • 2/3 cup brown sugar, firmly packed into your measuring cup
  • 1/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 tbs corn syrup
  • 1 3/4 cups flour
  • 1/2 cup unsweetened baking cocoa powder
  • 1 tsp cornstarch
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Directions – in a bowl, cream butter, brown sugar and sugar.  Add eggs, vanilla and corn syrup.  Mix in dry ingredients.   Scoop out 1/4 cups of dough and form tall mounds.  Chill a few hours.  When ready to bake, line a baking sheet with parchment paper.  Preheat oven to 350 degrees.  Stagger cookies on sheet.  Bake 10 to 12 minutes, no longer. Cool completely. 

  • Edible peanut butter cookie dough ingredients
  • 3 tbs butter, softened
  • 1 cup peanut butter
  • 1/4 cup brown sugar
  • 1/4 cup sugar
  • 1 cup flour (heated in a microwave safe container for 45 seconds)

Directions – in a bowl, combine ingredients.    Divide evenly, slightly flatten and place a piece on top of cookie.

Top with melted chocolate. 

Store in covered container.

Thanks for stopping by!

Week nine victory Monday treats – chocolate football sandwich cookies

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Chiefs- Bills, Mahomes-Allen round 10!   Stressful as always, josh played great and Mahomes worked his impossible magic, as usual.  I stood the last 5 minutes of the game and am pretty sure I did not breathe.   Anyways, to celebrate i made football theme chocolate cutout cookie sandwiches – a football, a helmet and a jersey.  And i used a vanilla buttercream for the filling.

Remember to scoop your flour and cocoa from their containers into your measuring  up so you get the correct amount. Also, preheat your oven to 350 before baking.

  • Cookie ingredients
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1/2 cup baking cocoa
  • 1/2 tsp salt

Directions – preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Set aside.  In a bowl, cream butter and sugar.  Add egg and vanilla.  Blend in dry ingredients.   Sprinkle some flour on a clean, flat surface.  Roll dough to desired thickness and cut (i prefer mine on the thick side).   Place on prepared cookie sheet.  They don’t spread a ton, but don’t crowd them on the sheet.  Bake 9 to 11 minutes, no longer.  Cool completely.

  • Filling ingredients
  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • Milk

In a bowl, combine butter and vanilla. Mix in powdered sugar.  Add milk, a tbs at a time, until you get the consistency you want.   Place a spoonfuls between two cookies. 

Store in covered container.

Go Bills!

Peanut butter black and tan cookies

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I wanted to make a different version of the black and white/ half moon cookies.  Honestly, I don’t know the difference between the two.  Anyways, I opted for a  peanut butter cookie base and used a peanut butter frosting and 2 chocolate frosting. One is  with milk chocolate chips and I didn’t make enough, so I made a second batch with unsweetened baking cocoa.  I never get the amount of frosting right.  Either too much or too little.  Ugh.  Oh and while taking a picture for this blog, I dropped a cookie on the floor.  Gracie was not fast enough to get it before i tossed it in the garbage.

For the buttermilk, I used a sacco mix with water.  You can also add 1 tbs or lemon juice or white wine vinegar to the 2/3 cup of milk, let it sit for 5 minutes and that also makes buttermilk.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I also chilled the mounds of dough for a few hours before baking and shaped them a little taller to prevent from spreading as much.  Preheat your oven to 350 degrees before baking.  And don’t bake longer than 12 to 13 minutes.  Tops may be a little gushy, but after they cool, pop them in the fridge to help firm them up.

  • Cookie ingredients
  • 1/2 cup butter, softened
  • 1/2 cup peanut butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk

Directions – in a bowl, cream butter, peanut butter and sugar.  Add eggsand vanilla. Blend in dry ingredients then buttermilk.  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 and stagger cookies.  Bake 12 to 14 minutes, no longer.  Cool completely.

  • Chocolate glaze
  • 2/3 cup chocolate chips
  • 1 tbs butter
  • 1 tbs corn syrup

Directions – melt chips and butter.   Add corn syrup

  • Peanut butter glaze
  • 1/3 cup peanut butter
  • 3 tbs butter, soft
  • 1 1/2 cups powdered sugar
  • 3 tbs heavy cream

Blend together.

Place completely cooled cookies flat side up.  Frost one side with peanut butter frosting, the other with chocolate frosting.  Store in covered container.

Thanks so much for stopping by today!

Week 3 victory treats – Little debbie cosmic brownie cookies

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Another win in the books for the Bills.  One worthy of not one, but two victory treats.  These are a cookie version of little debbie cosmic brownies, one of my all time favorite treats as a kid.   instead of a ganache like topping, I went with a fudge frosting topping.   Not sure if love this frosting.  I may try a different chocolate frosting next time.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Chill your dough for a few hours and preheat your oven before baking so it gets to the right temperature.

  • Ingredients list
  • 1/4 cup butter, softened
  • 1/4 cup crisco
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup flour
  • 1/4 cup plus 2 tbs  unsweetened baking cocoa
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Directions – in a bowl, cream butter, crisco and sugar.  Add egg and vanilla.  Blend in dry ingredients. Scoop out 1/4 cups of dough.  Chill a few hours.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies. 

Bake 11 to 16 minutes.  Cool completely.

  • Frosting ingredients
  • 1 1/3 cups  chocolate chips
  • 2/3 cup of butter
  • 3/4 cup heavy cream
  • 1  powdered sugar

In a pot, over low-medium heat, combine ingredients, heat and stir until butter is melted.  Put in fridge until it is a spreadable consistency.  Frost cookies. Top w m&ms. 

Store in covered container