Tag Archives: chocolate

Chocolate stuffed cookies

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Chocolate stuffed cookies

In an effort to use up our remaining Halloween candy (Rob bought 24 bags, but we only used 15), I opted for a stuffed cookie. These are chocolate and use melted chocolate chips in the batter. Half of these are stuffed with Reese’s peanut butter cups, the other half with oreos. We have a lot of oreos around too, plus not everyone loves peanut butter. So people can tell the difference, I placed 3 white chocolate chips on the top of the oreo stuffed cookies.

Remember to spoon your flour from your flour bag into your measuring cup so you get the right amount. I chilled these overnight to keep the dough from. Spreading too much. Preheat yourboven to 350 degrees for 20 minutes before baking so your oven cycles to the right temp. Don’t bake these longer than 10 to 12 minutes because the bottoms will burn. These will firm up after you take them out of the oven.

  • Ingredients list
  • 10 tbs butter, softened
  • 1 1/2 cups brown sugar
  • 1/2 cup sugar
  • 2 2/3 cups dark chocolate chips, melted
  • 4 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1/2 cup baking cocoa
  • 2 tsp baking powder

Directions – cream butter, brown sugar and sugar. Blend in melted chocolate. Stir in eggs and vanilla. Fold in dry ingredients. Scoop out 2 to 3 tbs of dough and evenly divide in half. Slightly flatten each half.

On one half, place a peanut butter cup or oreo

Top with remaining flattened half of cookie dough

Seal edges to completley cover oreo or peanut butter cup

Preheat oven to 350 degrees for 20 minutes before baking. On a cookie sheet lined with parchment paper or nonstick baking liners, stagger cookies.

Bake 10 to 12 minutes (no longer or else the bottoms could burn)

Cool completely and store in covered container.

Thanks so much for stopping by! Wishing you a wonderful day filled with joy, love and peace

Triple chip cookies

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Triple chip cookies

I am absolutely delighted how these turned out. Huge mounds of puffy goodness. I do not like flat cookies! I am not quite sure why. These were a last minute request from Rob, so I used crisco, which I believe helped with the puffiness. I also made peanut butter cookies and those are not his bag, if you will, so I whipped up a few of these triple chip cookies, which we also call “the franks” because our friend Frank loves them!

Look at all those chips!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also preheat your oven to 350 degrees for 20 minutes before baking so it cycles to the right tem (a tip from a Sears appliances tech – thanks Stanley for the invaluable advice). If you use butter instead of crisco, I recommend chilling the mounds of dough for a few hours or freeze them for 30 minutes to avoid them spreading too much.

This recipe made 8 good size cookies (I uses 1/4 cup dough scoop for each one)

  • Ingredients
  • 1/2 cup crisco
  • 1/2 cup brown sugar
  • 1.7 ounce instant vanilla pudding mix
  • 1 tsp vanilla
  • 1 egg
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 cups flour
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup white chocolate chips
  • 1/2 cup milk chocolate chips

Directions – preheat your oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with parchment paper or nonstick baking liners. In a bowl, cream crisco and brown sugar. Add pudding mix. Blend in vanilla, egg, baking powder, baking soda and salt. Fold in flour. Stir in chips. ( I used my hands to blend the dough together once I added the chips). Scoop out 1/4 cups of dough and place on prepared cookie sheet. Bake 10 to 13 minutes. You will see golden patches on top. Cool completely. Store in covered container.

Thanks so much for stopping by! Wishing you a day filled with peace, love and joy!

The perfect chocolate chip cookies (puffy)

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Perfect and puffy chocolate chip cookie

These represent what I believe is the perfect chocolate chip cookie – puffy. I know a lot of people love flat cookies, UT I prefer mine to be puffy. I added a tsp of cornstarch to the dough to help with that and also chilled the dough for 2 hours.

Remember to spoon your flour from your flour bag into your measuring cup so you get the right amount. Also, form your individual doughs into cylinders and chill your dough for a few hours before baking.

  • Ingredients
  • 1/2 cup butter, cold and grated
  • 1/2 cup crisco
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 2 eggs
  • 3.4 oz vanilla pudding mix
  • 1 tsp cornstarch
  • 1 1/2 tsp baking soda
  • 3 1/2 cups flour
  • 2 cups chocolate chips

Directions – in a bowl, cream butter, crisco, sugar, and brown sugar. Add egg and vanilla. Blend in pudding mix. Fold in flour, baking soda, and cornstarch. You may need to use your hands to blend completely the dough together. Fold in chips. Scoop out 2 tbs of dough and corn tall cylinders. Chill a few hours. Preheat your oven to 350 degrees for 20 minutes. Line a cookie sheet with parchment paper or nonstick baking liners. Stagger cookie cylinders on sheets. Bake 12 minutes (light golden patches on top). They will be a little undercooked on top, but will firm up as they cool. Store in covered container.

Thanks so much for stopping by today. If you make these, let me know how they turn out.

Chocodiles – chocolate covered twinkies

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Chocodiles!

Today’s request from Rob – a chocodile. I had never heard of one before, but learned it is a chocolate covered twinkie. It gave me a chance to use my twinkie pan (one of many baking items I have that get little or no use. Hello – cherry maker, mini cake pop maker, mini pie maker, large cupcake pan, to name a few)

  • Ingredients
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 yolk
  • 3/4 cup milk
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1 tsp baking powder

Directions – preheat oven to 350 degrees for 20 minutes before baking. Spray a canoe or twinkie pan with baking spray. In a bowl, cream butter and sugar. Add eggs, yolk and vanilla. Blend in milk, then dry ingredients. Spoon batter into prepared pans 3/4 of the way full. Bake 15 to 18 minutes (a toothpick inserted in center of twinkie comes out clean) cool 10 minutes. Use a plastic knife to remove from pan. Cool completley.

Twinkie pan put to good use
  • Filling ingredients
  • 1/2 cup butter, softened
  • 1 cup marshmallow fluff
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla

In a bowl, beat ingredients together. Use the bottom of a wooden spoon to poke 3 holes in the bottom of a cooled twinkie.

Then using a pasty bag or decorating apparatus, carefully fill the three holes. Do not overfill.

Topping – in a microwave safe bowl, heat 1/2 cup cream for 1 minute. Add 1 1/2 cups chocolate chips. Let set 5 minutes. Stir smooth. Spread over top of filled twinkies. Store in covered container

I was a little messy with the topping 🙂

Thanks so much for stopping by. Wishing you a wonderful day. Remember to be kind. Life can be so hard, try to make someone’s day a little brighter. And, Go Bills!!!

Football friday for week 9 part 1 – Brownie mix cookies

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Brownie mix cookies

A simple, yet great way to get your chocolate fix. Brownies, yet in cookies form. Plus, they take less time to bake than brownies, 10 minutes, as opposed to 20. Remember to scoop your flour from your flour bag into you measuring cup and preheat your oven for 20 minutes before baking.

  • Ingredients
  • An 18.3 oz brownie mix
  • 1/4 cup flour
  • 2 eggs
  • 5 tbs vegetable oil
  • 2 tbs water
  • 1 cup chocolate chips

Directions – preheat oven to 350 degrees for 20 minutes before baking. Line cookie sheets with parchment paper or nonstick baking liners. In a bowl, combine brownie mix, eggs, oil, and water. Fold in chips. Scoop out 2 tbs of dough and place on baking sheets. Do not put too close together bc they spread a little. Bake 10 minutes. Sprinkle warm cookies with powdered sugar. Cool completely. Store in covered container.

Cookie monster!

Thanks so much for stopping by today. I hope you have a wonderful day, filled with peace, joy and love

Chocolate milk chocolate chip and m&m cookies for football Friday #4

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Go Bills!

I have this bag of mini m&ms that seems endless.  No matter what I bake, there always appears to be a half bag left.  In my attempt to use them up, I present chocolate cookies with mini m&ms and milk chocolate chips.  Here’s to week 4!  Go Bills!

Remember to scoop your flour and baking cocoa from your flour bag into your measuring cup, so you get the correct amount.    Also, preheat your oven to 350 degrees or 20 minutes before baking so it cycles to the right temp.

Football Friday
  • Ingredients
  • 1 cup butter, melted
  • 1 cup brown sugar (firmly packed into measuring cup)
  • 2 eggs
  • 1 tsp vanilla
  • 1 3/4 cups flour (scooped from flour bag into measuring cup)
  • 1 cup baking cocoa
  • 11/2 tsp baking soda
  • 1 cup mini m&ms
  • 1 cup milk chocolate chips

Direction – preheat oven to 350 degrees for 20 minutes before baking.  Line a cookie sheet with parchment paper.  mix butter and brown sugar.  Add eggs and vanilla.  Blend in dry ingredients and fold in chips and candy.  Scoop out 1/4 cups of dough.  Using floured hands, shape dough into tall mounds and stagger on prepared cookie sheets.    Bake 13 minutes. (Do not overtake or they will dry out).   Cool completely. Store in covered container.

Thanks for stopping by!   Have a wonderful day!!

Frosted cake mix cookies topped with candy!

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For Jerry’s birthday and Football Friday #2

I went simple for this treat, for my friend Jerry’s birthday and Football Friday #2 of the season. They are cake mix cookies, with chocolate frosting the topped with crushed heath Bars. You can use any cake mix flavor and candy!

  • Ingredients
  • 2 chocolate cake mixes
  • 2/3 cup vegetable oil
  • 2 eggs
  • 4 tbs water

Directions – preheat oven to 350 degrees for 20 minutes before baking. blend ingredients together. You may want to add an extra tbs or 2 of water, if you feel the dough is too dry. Line a baking sheet with nonstick baking liners. Scoop out 3 tbs of dough and form mounds. Stagger on prepared sheets. Bake 10 minutes. Cool completely.

I ran out of chocolate frosting, so I whipped up vanilla frosting for 5 cookies!
  • Frosting ingredients
  • 2 tbs butter, melted
  • 2 tbs baking cocoa
  • 1 tsp vanilla
  • 2 cups powdered sugar
  • 2 tbs milk
  • Finely crushed heath bars (I used a food processor for this. You could also put them in a large plastic bag and crush them with a rolling pin.)

Directions – combine butter, vanilla and cocoa. Blend in powdered sugar. Add milk. Frost cookies and top with crushed heath Bars (or other candy)

I get to be normal for a second straight sunday because the Bills don’t play until Monday night! I tease Rob that my Bills Fandom is the “sickness” part of the “in sickness and health” of the wedding vows. Go Bills!

Mudslide cookies on NFL Sunday #1

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No Bills game this first NFL Sunday of the season, so I am calm and relaxed. So much so that Gracie got to nap as we flip through all the games. We have the Sunday ticket for free for a 3rd straight year, which is just awesome! Anyways, I thought we can celebrate this day with mudslide cookies… really just a chocolate cookie with some chocolate chips.

Reminders – remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also, chill the dough for at least an hour. And, preheat your oven for 20 minutes before baking so your oven cycles to the right temp.

Ingredients

2 tbs butter

1 1/3 cups dark chocolate chips

2 eggs

1 cup sugar

2 tsp instant coffee

1/4 cup flour

2 cups cake flour

1/4 tsp baking powder

1/4 tsp salt

1 cup mini chips

Directions – in a microwave safe bowl, microwave butter and dark chocolate in 30 second increments until you can stir smooth. Set aside and cool 10 min. In a bowl, beat eggs, coffee, sugar and vanilla for 5 min. Add melted chocolate mixture. Fold in flour, cake flour, baking powder and salt. Mix in chips. Scoop out 1/4 cups of dough. Chill at least an hour. Preheat oven to 350 degrees for 20 minutes. On a sheet lined with nonstick baking liners, stagger cookies like this.

Bake at 350 degrees for 12 to 15 minutes. Cool completely. Store in covered container.

Thanks so much for stopping by today. Have a wonderful day and remember to be kind.

Happy Opening Night of the NFL season cookies! Go Bills!

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Go Bills!

Tonight is a very big night – the Bills season opener, which is also the NFL season opener. 😊 To celebrate such a monumentous occasionally, I made chocolate cutouts sandwich cookies, with footballs and football helmets. I put a simple buttercream filling between 2 cookies.

  • Ingredients
  • 1 cup butter, softened
  • 1/4 cup crisco
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 1/2 cups flour
  • 2/3 cup baking cocoa
  • 1/2 tsp baking powder

Preheat oven to 375 degrees for 20 minutes before baking, so your oven cycles to the correct temperature. Line cookie sheets with nonstick baking liners. In a bowl, cream butter, crisco and sugar. Add eggs and vanilla. Blend in dry ingredients. Roll to desired thickness and cut. (I like mine to be on the thicker side)

On lined cookie sheets, place cookies

Bake at 375 degrees for 7 to 9 minutes. Cool completley.

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

Directions – blend butter and powdered sugar. Add cream and vanilla. Spread between 2 cookies. Store in covered container.

Thanks so much for stopping by today! If you make these, let me know how they turn out.

Smores cookies with toasted marshmallow frosting

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Happy summer!

With summer in full swing, I figured a smores recipe was in order. (Nothing like heating the oven up on a humid day!) These are a chocolate cookie topped with a Graham cracker cookie and frosted with toasted marshmallow frosting the topped with melted milk chocolate. This basically is a chocolate chip cookie dough, divided in half with a few ingredients added to each divided half to get the chocolate and graham cracker cookie dough. I tossed some milk chocolate chips in the graham cracker cookie. You can leave them out or also add some to the chocolate cookie too.

Yum!

I chilled these cookie dough mounds overnight. They still spread and are huge, but I felt the chilling of the dough was still beneficial. Remember to scoop your dough from your flour bag into your container so you get the right amount. Also, preheat your oven to 350 degrees for 20 minutes before baking so you get to the right temp.

  • Cookies ingredients
  • 1 1/2 cups butter, softened
  • 1 cup sugar
  • 1 1/4 cups brown sugar
  • 3 eggs
  • 1 tbs vanilla
  • 3 1/2 cups flour
  • Additional 1/4 cup flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tbs cornstarch
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup baking cocoa
  • 1 cup milk chocolate chips

Directions- cream butter, sugar and brown sugar. Add eggs and vanilla. Fold in 3 1/2 cups flour, baking soda, baking powder and cornstarch. Divide dough in half. To one half, blend in graham cracker crumbs. Divide into 12 even size pieces. Roll into balls and slightly flatten. To other half, add baking cocoa and remaining 1/4 cup flour. Divide into 12 even size pieces. Roll into balls and slightly flatten.

Graham cracker cookie dough on top of chocolate cookie dough

Place a graham cracker flattened dough on top of a chocolate flatten dough.

Chill a few hours. Preheat oven to 350 degrees for 20 minutes. On a cookie sheet lined with nonstick baking liners, stagger cookies. Bake 13 to 15 minutes (there will be light golden patches on the graham cracker cookie part). Cool completely.

Ready to be frosted!
  • Toasted marshmallow frosting ingredients
  • 1/2 cup butter melted
  • 2-3 cups powdered sugar
  • Milk
  • 12 regular size marshmallows, toasted

Directions- beat butter and powdered sugar. Add enough milk to get the consistency you want. Set aside

To toast marshmallows – set oven to high on broil. Line a pan with tin foil and spray with Pam. Broil marshmallows, checking after increments of 45 seconds, to make sure they don’t burn. Immediately add to butter mixture. Fost cooled cookies.

Almost done!

Top with melted chocolate. Store in covered container.

Voila!

Thank you so much for stopping my today! I hope you have a wonderful day, filled with peace, love and happiness