Tag Archives: cookie

Sabres game 4 victory treats #2 – sugar coated xl peanut butter cookies

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The second treat for our game 4 win – extra large puffy peanut butter cookies rolled in sugar.   Sometimes in the playoffs, the victory treat game must be stepped up.

  • Ingredients list
  • 1 cup butter, softened
  • 1 1/2 cups sugar, firmly packed into measuring cup
  • 1/2 cup sugar
  • 1 cup peanut butter
  • 2 eggs
  • 1 tsp vanilla
  • 3 1/2 cups cake flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup peanuts, finely ground
Perfectly puffy!

Directions – in a bowl, cream butter, sugar, brown sugar and peanut butter.  Add eggs and vanilla..  blend in dry ingredients then peanuts.  Scoop out 1/4 cups dough.  Roll in extra sugar.  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 14 minutes, no longer. 

Cool completely.

Victory treats for game 4 – sabres  sugar cookies

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For our game four win in Montreal last night, which tied up the series 1-1, I present Sabres sugar cookies.  What makes them Sabres sugar cookies – the blue and yellow sugar sprinkled on top.

Last night was stressful, but the result was worth it.   A lot of penalties called.  Our guys need to be more disciplined moving forward, for sure.

These are easy to make and require no chill time.   They do use cake flour though.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  And preheat your oven before baking

  • Ingredients list
  • 1 cup shortening
  • 1/2 cup sugar
  • 1/2 cup powdered sugar
  • 1 tsp vanilla
  • 1/2 egg
  • 2 cups plus 3 tbs cake flour
  • 1/4 plus 1/8 tsp baking soda
  • 1/4 plus 1/8 tsp baking powder
  • 1/4 tsp salt

Directions – preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.   In a bowl, cream shortening, sugar and powdered sugar.  Add 1/2 egg and vanilla.  Mix in dry ingredients.   Scoop out 1/4 cups dough, roll into balls and slightly flatten.  Stagger on prepared sheet.  Sprinkle with sugar.

Bake 10 minutes, no longer.  Cool completely and store in covered container.

Thanks for stopping by!  Go Sabres!

Crushed oreo cookies with peanut butter, semisweet or white chocolate chips

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I had a bag of oreos and thought those need to be crushed and baked in a chocolate cookie.   I made the dough, divided it into thirds.  In one third, I added peanut butter chips, I added white chips to another third and semisweet chips to the final third.   I made 15 cookies total, 5 from each third of dough. 

Remember to scoop your flour, powdered sugar and baking cocoa from your measuring cups so you get the right amounts.  Chill the individual doughs a few hours before baking.  And  preheat your oven before baking.

Ingredients list

1/2 cup butter, softened

1/4 cup crisco

1/4 cup plus 2 tbs sugar

4 1/2 tbs brown sugar, firmly packed into tablespoons

1/4 cup plus 2 tbs powdered sugar

1 1/2 eggs

1 tsp vanilla

1 /3 cup plus 3 tbs vegetable oil

1 1/2 cups and 1 1/2 tbs flour

4 1/2 tbs cornstarch

3/4 tsp baking soda

1/4 tsp plus 1/8 tsp baking powder

1/4 tsp salt

1/4 plus 1/8 tsp cream of tartar

32 oreos, finely ground

1 cup peanut butter chips

1 cup white chocolate chips

1 cup semisweet chocolate chips

Directions – cream butter, crisco, sugar, brown sugar and powdered sugar.  Add oil, egg and vanilla.  Mix in dry ingredients.   Fold in oreos.   Divide dough into thirds.  Add peanut butter chips to 1/3 dough, white chips to 1/3 of dough, and semisweet chips to the other third.  Chill individuals doughs for a few hours

When ready to bake, preheat oven to 350 degrees.   Line a cookie sheet with parchment paper.  Stagger cookies on sheet. 

Bake 9 minutes, no longer.  Cool completely.  

Store in covered container.

Thanks foe stopping by!

Almond m&m milk chocolate chip cookies

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Rob bought some almond m&ms and I thought they would be perfect in a cookie!

   I used a basic chocolate chip cookie recipe, instead of vanilla, I used almond extract.   I also used part bread flour along with all purpose flour.  They spread out a little more than I prefer, so maybe next time I add a little more flour and bake  the dough frozen to see if that helps.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount, freeze the individual doughs before baking and preheat your oven before baking.

  • Ingredients list
  • 1 cup butter,  softened
  • 1 1/4 cups brown sugar, firmly packed into measuring cup
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1 cup bread flour
  • 1 tbs cornstarch
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup of almond m&ms
  • 1/2 cup milk chocolate chips

Directions – in a bowl, cream butter, sugar, and brown sugar.  Add eggs and vanilla.  Blend in dry ingredients then m&ms and chips.   Scoop out 1/4 cups of dough and freeze.   When ready to bake, preheat oven to 375 degrees and line a cookie sheet with parchment paper.  Stagger dough on sheets.  

Bake 10 to 12 minutes, no longer.  Immediately gently press extra chips into tops of cookies. 

Cool completely.  Store in covered container.

Ultra thick chocolate chip cookies for Sabres gameday, game 5, first round

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For game five against the Bruins tomorrow, I asked Rob what to make and he suggested chocolate chip cookies.  So these use a combo of browned butter and regular room temp butter, and a tsp of active yeast.  

We are one win away from our first playoff series win in 19 years!  Very exciting!

  • Ingredients list
  • 1/2 cup butter, browned
  • 1/4 cup butter, softened
  • 2 1/4 cups flour
  • 3/4 tsp baking soda
  • 1 tsp active dry yeast
  • 3/4 cup brown sugar, firmly packed into measuring cup
  • 1/2 cup sugar
  • 1 egg
  • 1 tbs vanilla
  • 2 tbs water
  • 1 cup chocolate chips

Directions – after you have browned 1/2 cup butter, pour into bowl and set aside.  In a separate bowl, combine flour, baking soda and yeast.  Using a pasty cutter or fork, cut in 1/4 cup butter.   Set aside.  To brown butter bowl, add sugar and brown sugar, then egg, water, and vanilla.   Combine with flour bowl.   Mix in chips.  Scoop out 1/4 cups dough and chill a few hours.  Preheat oven to 375.   Line a cookie sheet with nonstick liners or parchment paper.  Stagger cookies on sheet.

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

Thanks for stopping by!

Mini Peanut butter m&m peanut butter cookies stuffed with Reese’s eggs

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My other treat for work, in honor of opening day of the NHL and NBA Playoffs and my Sabres first playoff game in forever, is for all my peanut butter loving friends- peanut butter cookies with mini peanut butter m&ms

And stuffed with reese’s eggs.  

Boom!

Remember to scoop your flour bag into your measuring cup so you get the right amount.  Also firmly packed your brown sugar into your measuring cup so you get the right amount.  Chill the dough at least a few hours before baking to keep them puffy and preheat the oven before baking.

  • Ingredients list
  • 1/2 cup butter, softened
  • 3/4 cup peanut butter
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 tbs milk
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup peanut butter mini m&ms
  • Reeses eggs, unwrapped  (not the regular size ones)

Directions – in a bowl, cream butter, peanut butter, brown sugar and sugar.  Add egg, vanilla and milk.  Blend in dry ingredients then m&ms.   Scoop out 1/4 cup of dough and divide in half.  Flatten each half.  On one half, place a Reese’s egg.  Place other half on top and 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 11 to 13 minutes, no longer.  cool completely.  

Store in covered container.

Italian (olive oil) chocolate chip cookies

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In honor of opening day of the Stanley Cup and NBA playoffs and my Sabres first playoff game in more than a decade on Sunday, I present italian chocolate chip cookies.  What makes them Italian, you ask?  I used olive oil instead of butter or crisco 😉

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Firmly packed your brown sugar into your measuring cup.  I used mini chocolate chips, but you can use regular.  I do recommend freezing the dough for a half hour to an hour, or chilling it in the fridge for a few hours. And preheat your oven before baking.

  • Ingredients list
  • 1 cup olive oil
  • 1 tsp vanilla
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 egg
  • 2 tbs vanilla
  • 1 tsp salt
  • 2 1/4 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla
  • 1 cup mini chocolate chips
  • 1/2 cup walnuts, ground

Directions – in a bowl, combine oil, sugar and brown sugar.   Add egg, vanilla and water.   Mix in dry ingredients.   Fold in chips and nuts.  Scoop out 1/4 cups dough.  Freeze 30 minutes.   Line a cookie sheet with parchment paper.  Stagger cookies on sheet.

Bake 10 to 13 minutes, no longer.  

Cool completely.  Store in covered container.

Hot fudge brownie cookies with crushed nutter butters and peanuts butter chips

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A day late Sabres victory treat!

I didn’t have time to bake victory treats after our win over the Lightning, so I stepped it up today – hot fudge brownie cookies with crushed nutter butters and peanut butter chips! 

These are simple, using just a few ingredients  – brownie mix, flour, water, oil, egg, hot fudge, nutter butters and Reese’s peanut butter chips.  And yes, you can leave the nutter butters out, use a different crushed cookie, and also use a different chips flavor!

  • Ingredients list
  • 1 brownie mix
  • 1/2 cup flour (scooped from flour bag into measuring cup)
  • 1 egg
  • 1/4 cup vegetable oil
  • 5 tbs water
  • 1/4 cup hot fudge (room temp is easiest to work with)
  • 16 nutter butters, finely crushed
  • 1 cup peanut butter chips
Using a food processor is easiest way to crush nutter butters

Directions – preheat oven to 350 degrees.  Line a cookie sheet with parchment paper and set aside.  In a bowl, blend brownie mix, flour, egg, water and vegetable oil.  Blend in hot fudge, then nutter butters.  Mix in chips.  Scoop our 1/4 cups of dough and stagger on prepared cookie sheet. 

Bake 12 minutes, no longer.  Cool completely. 

I put mine in the fridge to help firm them up a bit.  Store in covered container.

Baby food carrot cake cookies with mini chocolate chips and cream cheese frosting

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For Sabres victory treats, Rob chose carrot cake cookies with mini chocolate chips and cream cheese frosting.  Grating carrots is not my favorite thing, so I used baby food carrots!

I used a combo of bread flour and all purpose flour.  You can use entirely all purpose flour.  I ran out of time to chill the dough, so they spread more than I prefer.   I recommend chilly individual mounds of dough for a few hours before baking.  Also preheat your oven before baking.

  • Ingredients list
  • 3/4 cup shortening
  • 1 1/2 cups sugar
  • 1/4 cup brown sugar, firmly packed into measuring cup
  • 1 egg
  • 1 tbs vanilla
  • 2, 4 oz jars carrot baby food
  • 1 cup all purpose flour
  • 1 cup bread flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 cup mini chocolate chips

Directions – in a bowl, cream crisco, sugar and brown sugar.  Add egg and vanilla.  Blend in dry ingredients then baby food.  Stir in chips.  Evenly divide into 12 doughs.  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 12 minutes, no longer.

Cool completely.  

  • Frosting ingredients
  • 6 oz cream cheese, softened
  • 3/4 cup butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla

Directions – in a bowl, cream butter and cream sugar.  Blend in powdered sugar, slowly.  Add vanilla.  Frost cookies. 

Store in covered container.

Perfect and puffy chocolate chip cookies

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Another chocolate chip cookie recipe.  Why not?  There are so many ways you can tweak a ccc recipe.  These use an instant vanilla pudding mix (mix only, you do not make the pudding with milk). 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Chill the dough before baking and preheat your oven before baking.

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/2 cup butter flavor crisco
  • 3/4 cup brown sugar, firmly packed  into measuring cup
  • 3/4 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 tbs water
  • 1 instant vanilla pudding mix
  • 3 1/2 cups flour
  • 1 1/2 tsp baking soda
  • 3.4 oz instant vanilla pudding mix
  • 2 cups chocolate chips

Directions – in a bowl, cream butter, butter crisco, brown sugar and sugar.  Add eggs and vanilla.  Blend in pudding mix, then dry ingredients.  Fold in chips. Scoop out 1/4 cups of dough.  Form tall mounds, like below.

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.

Remove from oven.  Cookies will be gushy, but will firm up.  Cool completely.

   Store in covered container.