These are my delayed celebration cookies for the Bills win Thursday night. I do not tempt the football gods with premature celebration treats, so I always wait until the win is completed. And Thursday’s game ended after 11 p.m., and I was not going to start baking then, hence, the brownie cookies recipe now.
Ingredients list
1 cup butter, softened
1 cup brown sugar
2/3 cup sugar
2 eggs
1 tsp vanilla
4 tbs cornstarch or honey
3 cups flour
1/2 tsp baking soda
1 cup baking cocoa
Directions – preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with parchment paper. in a bowl, cream butter, brown sugar and sugar. Blend in eggs, corn syrup and vanilla. Fold in dry ingredients. Scoop out 1/4 cups of dough. Stagger on cookie sheet lined with parchment paper. Bake 11 to 13 minutes (no longer). Cool completely.
Frosting ingredients
1/4 cup melted butter
1/3 cup cocoa powder
1 3/4 cups powdered sugar
2 tbs milk (perhaps more)
1 tsp vanilla
Directions – mix well. Frost cooled cookies. Store in covered container.
In honor of NHL opening night tomorrow (Tuesday), I made flourless brownie “pucks” covered in melted chocolate. I baked flourless brownies in a 9×13 pan. Let them cool, used the top of a glass to cut out pucks, then used scraps of the remaining dough to form mini pucks and topped them with melted chocolate. Happy hockey!
Remember to preheat your oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.
Ingredients list
10 tbs butter
2 cups dark chocolate chips
1 1/2 cups sugar
4 eggs
1 tsp vanilla
4 tbs baking cocoa
6 tbs cornstarch
Directions- line a 9×13 baking pan with tin foil and spray with baking spray. Preheat oven to 350 degrees for 20 minutes before baking. In a microwave safe bowl, combine chips and butter and microwave in 45 second increments until you can stir smooth. Add sugar. Mix in eggs, one at a time. Stir in vanilla. Fold in cocoa and cornstarch. Spread evenly into pan. Bake 20 to 25 minutes – toothpick inserted in center comes out with a few moist crumbs. Cool completely. Spray the rim of a round glass with Pam and cut out pucks.
Top with melted chocolate. Let set. Store in covered container.
For opening night in the NFL tomorrow, I present smores cookies. They are a graham cracker cookie, topped with a fluff frosting and melted hershey kisses. These cookies spread out more than I wanted because I didn’t have time to chill them. The graham cracker cookie is really a chocolate chip cookie without the chips. I also took out a little flour and added crushed graham crackers. I used a range for the flour because I think adding a little more could prevent the spreading.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Pouring the flour directly from the bag packs it in. It’s too much flour, and you get a dry cookie. Also preheat the oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.
Cookies ingredients
3/4 cup butter, cold, and shredded or cubed
1/4 cup sugar
1 cup brown sugar
1 egg
1 tsp vanilla
1 3/4 -2 cups flour (
1/2 cup graham cracker crumbs
1 tbs cornstarch
1 tsp baking soda
1/2 tsp salt
Directions – in a bowl, cream butter, brown sugar and sugar. Add egg and vanilla. Blend in rest in ingredients. Scoop out 2 tbs dough and form tall mounds. Chill a few hours. Preheat oven to 350 degrees for 20 minutes vefore baking. Line a cookie sheet with nonstick baking liners. Stagger cookies on sheet. Bake 12 to 14 minutes. They will seem a little underbaked on top, but they will be fine. Cool completely.
Frosting ingredients
1/4 cup butter
1 cup marshmallow fluff
2-3 cups powdered sugar
Milk (enough to get the consistency you want)
Frost cookies and store in covered container.
Now to figure out what I make for the Bills opener Monday!
This actually was the second cake I made for Rob’s birthday. The chocolate mid cake was a disaster.. took forever to cook and looked like this. Not acceptable for a cake
This cake will have another purpose as a crust for a cheesecake
So after the above pictured fail, I made a second cake for Rob after I worked out on his actual birthday. Got it in the oven at 510 am. He loved it. It is pretty easy to make. It is quite dense thanks to greek yogurt and has a fudgy frosting and is topped with pieces of oreos. I wanted to finely grind them up in my food processor, but ran out of time.
Ingredients list
1 chocolate cake mix
3.4 ounce instant chocolate pudding mix
4 eggs
1/2 cup water
3/4 cup oil
1 cup Greek yogurt
1 cup chocolate chips
Directions – preheat oven to 350 degrees for 20 minutes. Spray a bunt cake pan with baking spray. In a bowl, combine cake mix and pudding mix. Blend in water, oil, and Greek yogurt. Add chocolate chips. Mixture will be thick. Pour into prepared pan and spread evenly. Bake 30 to 40 minutes in preheated oven, until a toothpick inserted in center comes out with a few moist crumbs. Cool 10 minutes in pan. Invert onto plate. Cool completely.
Fudge frosting ingredients
8 tbs butter
1/2 cup baking cocoa
6 tbs evaporated milk
3 to 4 cups powdered sugar
1 tsp vanilla
Milk
Directions – in a saucepan, over low -medium heat, combine butter, baking cocoa and evaporated milk, stirring occasionally, just until it boils. Remove from heat. Add vanilla. Mixture will be thick and clumpy. Add 3 cups powdered sugar. Again, mixture will be clumpy. Add a tbs or two of milk. Add more milk or more powdered sugar until you get the texture you want. Frost cooled cake. Top with crushed oreos.
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.
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.
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!
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!
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.
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.
cookies by christine 