Tag Archives: chocolate

Triple chip cookies

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Today is the first time in a month it hasn’t felt like you are sitting on the bleeping sun when you go outside. So to celebrate, I made triple chip cookies (Rob’s request). The humidity made so many of my cookies a big, flat disaster. I was assured they tasted good, but the fact that they were flat BUGGED me. (Plus the humidity bugged the hell out of me as well). These cookies did flatten a bit, but not as bad as some of the other ones.

Remember to scoop your flour bag into your measuring cup so you get the right amount, form your dough into tall mounds and chill them for a few hours, and preheat oven to 350 degrees before baking so your oven cycles to the right temp. (That last tip was a lifesaver from a tech who serviced one of our first ovens. Very valuable advice)

This is a mound of cookie dough
  • Ingredients
  • 1 1/2 cups butter, cold and shredded with a cheese grater
  • 1 1/4 cups brown sugar
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 4 1/4 cups flour
  • 2 tsp baking soda
  • 1 tbs cornstarch
  • 2/3 cup semisweet chocolate chips
  • 2/3 cup white chocolate chips
  • 2/3 cup milk chocolate chips
This is how I stagger cookies on a sheet

Directions – in a bowl, cream grated butter, sugar and brown sugar. Add eggs and vanilla. Fold in dry ingredients. Mix in chips. Scoop put 1/4 cups of dough and form tall mounds or cylinders. Chill a few hours. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake for 15 to 20 minutes or until edges are golden and there are golden spots on top. Cool completely. Store in covered container.

Thanks for stopping by today. I wish you peace, love and joy. And remember to be kind. Everyone is fighting some sort of battle each day. Being mean helps no one.

Chocolate Reese’s Pieces cookies

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I noticed a couple of boxes of Reese’s Pieces in my baking cabinet, so I decided to put them in some large chocolate cookies. These only make 8, so I cut them in half and put some melted chocolate chips on a few halves. Not sure why. Also not sure why I thought it was a good idea to turn on the oven and bake when it is hot and disgustingly humid. Anyways, we celebrate the home run derby with these tomorrow at work.

A few tips : Scoop your flour and baking cocoa from your containers into your measuring cups so you get the right amount. Chill your mounds of dough at least a couple of hours to prevent too much spreading. Preheat your oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.

  • Ingredients
  • 8 tbs butter, melted
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2/3 cup unsweetened baking cocoa
  • 1 egg
  • 1 yolk
  • 1 tsp vanilla
  • 1/4 cup vegetable oil
  • 1 cup flour
  • 1/2 tsp baking soda
  • 1 tbs cornstarch
  • 1 1/2 cups Reese’s pieces

Directions – combine melted butter, sugar, brown sugar, and baking cocoa. Add vanilla, egg, and yolk. Blend in flour, cornstarch and baking soda. Dough will be very soft. Fold in Reese’s pieces. Scoop out 1/4 cups of dough. Chill a few hours on fridge. Preheat ovento 350 degrees for 20 minutes before baking. Line a cookie sheet with parchment paper. I put 4 on a sheet at a time bc they are 1/4 cups of dough each. Bake 12 minutes (no longer). Cool completely. Store in covered container.

Thank you for stopping by today. Please remember to be kind. We all need a little kindness.

Browned butter/Reese’s pieces/mini M&M chocolate cookies

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It is hot and humid today, so why not fire up the oven? 😁 I used browned butter in these because I wanted to speed up the process, as opposed to waiting for the butter to soften to room temp. Browned butter is pretty easy – put it in a pan and cook over low-medium heat, stirring occasionally, just until you see brown specks form. Then immediately remove from heat. I also opted to use Reese’s pieces and mini m&ms, but use whatever mix-ins you want.

Some tips – Remember to scoop your flour directly from your flour bag into your measuring cup so you get the right amount. Chill the individual mounds of dough for a few hours to help prevent spreading. Preheat oven to 350 degrees for 20 minutes when you are ready to bake so it cycles to the right temp.

  • 3/4 cup butter, browned
  • 1 cup brown sugar
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 2 eggs
  • 2 cups flour (scooped from your flour bag into your measuring cup)
  • 1/2 cup unsweetened baking cocoa
  • 1 tbs cornstarch
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup Reese’s pieces
  • 1/3 cup mini m&ms
  • Directions – place butter in a pan and cook over low -medium heat until melted and just until brown specks form. Remove from heat and pour into bowl to cool for for 10 to 14 minutes. Add brown sugar and sugar to butter. Mix in eggs and vanilla. Fold in dry ingredients. Mix in candies. Scoop out 1/4 cups dough. Chill in fridge, or freeze, for a few hours. Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with parchment paper. Stagger cookies on the sheet, as seen below.

Bake at 350 degrees for 10 to 12 minutes. Cool completely. Store in covered container.

Thanks so much for stopping by today. Remember to be kind. We all need kindness in our lives – in terms of giving and receiving!

Chocolate peanut butter chip cookies

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I have made a LOT of chocolate chip cookies (or some version of them) lately and was looking to break out of the box. I noticed I had some Reese’s peanut butter chips among my morsels collection, and thought I would put them in some large chocolate cookies. So here is that recipe.

Remember to spoon your flour and cocoa from their bag or container into your measuring cup so you get the correct amount. If you directly pour into the measuring cup, it gets packed in, and you can wind up with a dry cookie. Also, chill the mounds of cookie dough for a few hours to prevent spreading of the cookies in the oven. And, preheat your oven to 350 degrees for 20 minutes so it cycles to the right temp.

  • Ingredients
  • 1 1/2 cups butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 1/2 cups flour (scooped from your flour bag into your measuring cup, so you get the right amount)
  • 1 cup unsweetened baking cocoa (scooped from your container into your measuring cup)
  • 1 tbs cornstarch
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 bag peanut butter chips

Directions – cream butter, sugar and brown sugar. Mix in eggs and vanilla. Fold in dry ingredients. Blend in chips. Scoop out 1/4 cups of dough. Chill in fridge a few hours. Preheat oven to 350 degrees for 20 minutes so it cycles to the right temp. Line a cookie sheet with nonstick baking liners. Stagger cookies on prepared sheer – a row of 2, a row of 1, a row of 2, a row of 1 (I fit 6 or 8 on a sheet, depending on size of sheet). Bake 10 to 12 minutes (no longer. You don’t want the bottoms to burn). Cool completely. Store in covered container.

Thanks so much for stopping by! I wish you a day filled with peace, joy and happiness!

7

An ode to Keebler Cookies Magic Middles

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Fudge filled chocolate chip cookies

Rob and I were talking about store bought cookies from childhood and I mentioned the only ones I really liked were magic middles by Keebler and Mystic Mint (which I know may gross some people out, because they can’t accept mint in a dessert, but I loved them). Anyways, Rob had never heard of magic middles, but I told him I remembered them as a chocolate chip cookie with melted chocolate inside. I looked them up and it was more of a shortbread cookie, but I decided to do my own version with chocolate chip cookie dough. Of course, I did not make enough fudge, so I used leftover Reese’s eggs for the remainder of the dough and added mini m&ms so the cookies could be told apart.

Filled with mini Reese’s eggs

Reminders – scoop your flour from your flour bag into your measuring cup so you get the right amount. Do not pour directly from the bag and pack it in. Give yourself time with these. The fudge needs to harden a bit (I scooped put individual scoops of 1 1/2 tbs, put them in the fridge. Once I stuffed the cookies with then, I popped them in the freezer to make sure the fudge didn’t leak all over the place).

  • Fudge ingredients
  • 14 oz condensed milk
  • 2 cups chocolate chips
  • In a saucepan, combine condensed milk and chips over low heat, stirring occasionally until melted. Grease a sheet of tin foil with butter (I sprayed with butter spray). Scoop out 1 1/2 tbs fudge and place in the fridge for about an hour to firm up.
  • Cookie dough ingredients
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 2/3 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 cups flour
  • 1 tbs cornstarch
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup mini chocolate chips

Directions – cream butter, sugar and brown sugar. Add eggs and vanilla. Blend in dry ingredients. Fold in chips. Scoop out 1/4 cups of cough and divide in half. Slightly flatten and place a ball of fudge on top.

Top with second half of slightly flattened dough.

Seal edges

I ran out of fudge, so I used mini reese’s eggs for the rest of the dough.

And I used mini m&ms for the Reese’s, so people can tell the difference between them and fudge filled cookies

Chill cookie dough for a few hours or freeze for an hour. Preheat oven to 375 degrees for 20 minutes before baking. Bake 12 to 15 minutes (light golden patches on top). Cool completely. Store in covered container.

Very puffy triple chip cookies

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As we enjoy another night of Stanley Cup playoff hockey, I decided to make some chocolate chip cookies. These are made with browned butter and 2 oz of cream cheese. The cream cheese helped them stay thick and they did not spread out at all. You can not taste the cream cheese at all! They stayed nice and puffy and are loaded with 3 kinds of chocolate chips.

A few notes – browned butter is super easy. Place the butter in a sauce pan, cook over low heat . A few minutes after it completely melts, brown specks will appear. Turn off the pan and pour butter in bowl. Let it cool for 30 minutes. Spoon your flour from your flour bag into your container so you get the right amount. And preheat your oven to 350 degrees for 20 minutes before baking so your oven cycles to the right temp.

1/2 cup butter

2 oz cream cheese (I used low fat)

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 yolk

2 tsp vanilla

2 1/4 cup flour (scooped from your flour bag into your measuring cup)

1 tbs cornstarch

1/2 tsp salt

1/2 tsp baking soda

2/3 cup white chocolate chips

2/3 cup milk chocolate chips

2/3 cup semisweet chocolate chips

3 kinds of chips!

Directions – place butter in a pan, cook over low-medium heat until there are small brown specks. Cool in a bowl for a half hour. (Otherwise, the chips may melt and you will have marble cookies). Preheat oven to 350 degrees for 20 minutes before baking. In a bowl, combine cooled butter, cream cheese, brown sugar and sugar. Add egg, yolk and vanilla. Blend in dry ingredients (you may need to use your hands and mix them like meatballs). Mix in chips. Scoop our 1/4 cups dough. Line a cookie sheet with nonstick baking liners. Stagger cookies on the sheet. Bake 10 to 12 minutes (no longer). Cool completely.

Thanks so much for stopping by today!!

Triple chip mini m&m chocolate cookies

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After some very unusually warm days, it cooled off today, so I thought it would be a good day to bake cookies. I went with a chocolate cookie dough using dark, semisweet and milk chocolate chips (I have a huge bag of each), and mini m&ms. I thought, perhaps, of drizzling melted hershey kisses on top, but not sure that is needed.

Xl bags of 3 kinds of chips

Remember to scoop your flour from your flour bag into your measuring cup (same goes for the baking cocoa). I also recommend chilling the dough for a few hours. And, preheat your oven to 350 degrees for 20 minutes before baking, so that it cycles to the right temp.

  • Ingredients list
  • 1 cup butter, melted and cooled in fridge for 30 to 40 minutes (it will solidify and that’s ok)
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 tbs water
  • 2 2/3 cups flour
  • 1/2 cup baking cocoa
  • 1 tbs cornstarch
  • 1 tsp baking soda
  • 1 /2 tsp salt
  • 1/2 cup mini m&ms
  • 1/2 cup milk chocolate chips
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup dark chocolate chips

Directions – combine butter and sugar. Add eggs, vanilla, and water. Blend in dry ingredients. Mix in chips. Scoop out 1/4 cups of dough. You may need to flour your hands for this – form tall mounds. Chill mounds of dough for a few hours. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 11 minutes. Because these are chocolate, it is hard to tell when they are done. I err on the side of taking cookies out early bc they will continue to cook on the sheet after being removed from the oven. They will firm up and be fine once completely cooled. Plus, gushy cookies are not bad!

Cool completely. Store in covered container.

Thanks for stopping by today. ❤️

Chocolate cookies stuffed with Reese’s peanut butter eggs

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The other day, I picked up a mega bag of the Reese’s peanut butter eggs while at BJs. They truly are, the world’s best candy. I know Reese’s makes their peanut butter cups and other peanut butter variety treats for various holidays (like pumpkins and Christmas trees), but the ones they have at Easter time just seem different. I can make a homemade version of these eggs, but I opted to buy a huge bag for some reason.. so I decided to stuff some into chocolate cookies.

These chocolate cookies use melted chocolate chips (I used dark chocolate for these, but you can use semisweet) and are super fudgy. After making the dough and wrapping it around the candies, I chilled everything overnight to help prevent spreading.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. And preheat your oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.

I made 12 stuffed cookies with this recipe. You can double it if you want to make more.

  • Ingredients
  • 5 tbs butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 1/3 cups chocolate chips (i melted them in a microwave proof bowl in 30 second increments until i could stir smooth)
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup flour
  • 1/4 cup baking cocoa
  • 1 tsp baking powder
  • 1/2 tsp salt
  • Reese’s peanut butter eggs, unwrapped

Directions – cream butter, brown sugar and sugar. Add eggs and vanilla. Blend in melted chocolate. Fold in dry ingredients.

Scoop out 1 1/2 tbs dough, slightly flatten

Top with a Reese’s egg

Scoop out another 1 1/2 tbs dough,, slightly flatten and place on top of Reese’s egg

Make sure egg is completely covered with dough

I chilled these overnight. Preheat oven to 350 degrees before baking. On a cookie sheet lined with parchment paper, stagger cookies

Bake for 10 to 11 minutes, not much longer, so to not burn the bottoms.

Cool completely. Store in covered container.

Thank you so much for stopping by!

Smores whoopie pies

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Smores whoopie pies

I was looking for a little something different to bake and bring into work tomorrow morning, and I noticed I have a couple of containers of marshmallow fluff, so I thought, “Why not smores whoopie pies” The whoopie pies are a graham cracker cookies, with a fluff frosting and melted milk chocolate chips as the center.

A reminder to scoop your flour from your flour container into your measuring cup so you get the right amount. Also, preheat the oven to 375 degrees for 20 minutes before baking so it cycles to the right temp.

  • Whoopie pie ingredients
  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 2 eggs
  • 1/2 cup milk
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1 tsp white vinegar
  • 2 cups finely crushed graham crackers
  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1 tbs cornstarch

Directions – preheat oven to 375 degrees for 20 minutes before baking. Line a cookie sheer with parchment paper. In a small bowl, combine milk, vinegar, baking soda and vanilla. In another bowl, cream butter and brown sugar. Add eggs. Blend in milk mixture, flour, graham cracker crumbs, and baking powder. Scoop out 1 1/2 tbs dough and roll into balls. Stagger on the prepared cookie sheet, as seen below.

Bake at 375 degrees for 8 minutes. I would not do any longer than that because you don’t want the bottoms to burn. Cool completley

  • Marshmallow fluff filling ingredients
  • 1 1/2 cups powdered sugar
  • 1/4 cup butter, softened
  • 1/2 cup fluff
  • 2 tbs milk (or more if necessary

Directions – cream all ingredients together

  • Chocolate filling – melt 1 cup milk chocolate chips with 1 tbs vegetable oil for 45 seconds. Stir smooth. If you need to, microwave in 15-second additional increments until you can stir it smooth.

Assembly – place cookies flat-side up, on one cookie place 1 tbs fluff filling, place 1 tbs melted chocolate.

Put them together to form your whoopie pies.

Store in covered container.

Thanks so much for stopping by today. I wish you a wonderful day. Enjoy March Madness and the NCAA hockey tournament as well!

Browned butter Triple Chip Cookies (aka “the Franks”

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Browned butter triple chip cookies

I got a request for the triple chip cookies from my hubby. I looked through my collection of chocolate chip cookie recipes and came across one using browned butter and bread flour. Browned butter is pretty simple to do. Just put your butter in a pan, cook it over medium heat, stirring occasionally, until you see little brown specs. You should let it cool down for 5 minutes or so. I was in a hurry and didn’t.. so some of my chips marbled. I think the cookies are still good. I have not made these with all purpose flour, so I am not sure how they would turn out.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. If you pour it, it gets backed in and your cookies might turn out dry. Also, preheat your oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.

  • Ingredients
  • 1 cup butter, browned and cooled 5 minutes
  • 1/4 cup sugar
  • 1 1/4 cups brown sugar
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla
  • 1 tbs heavy cream or milk
  • 2 1/4 cups bread flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbs cornstarch ingredients.
  • 2/3 cup white chocolate chips
  • 2/3 cup milk chocolate chips
  • 2/3 cup semisweet chocolate chips

Directions – preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners. Combine butter, sugar and brown sugar. Mix in egg, yolk, vanilla and cream or milk. Fold in dry ingredients. Mix in chips. Scoop out 3 tbs of dough and stagger on prepared sheets.

This is how I stagger my cookie dough

Bake 10 to 11 minutes (no longer) cool completely. Store in covered container.

Have a wonderful day. And remember to be kind! We are all dealing with something and your kindness may be just what someone needs that day!