Stuffed cake mix cookies (you can see the brownie peaking through)
These are a super easy treat, guaranteed to wow anyone! I used brownies to stuff these cookies. And I cut them in 2 inch squares. You can also use Oreos, mini candy bars, etc. I used a white cake mix, but feel free to mix it up. These cookies can be made in no time!
Ingredients
1 cake mix, any flavor
1 egg
1/3 cup oil
2 to 4 tbs water
Oreos, cut up brownies, mini candy bars etc
These are magical! The brownie is peaking through!
Directions – preheat oven to 350 degrees for 20 minutes. In a bowl, combine cake mix, egg, oil and enough water so the dough comes together and you can work with it. Scoop out 1 1/2 tbs dough, slightly flatten. Place an oreo/brownie Square, mini candy on top. Scoop out another 1 1/2 tbs dough, slightly flatten. Place on top of oreo/brownie Square, mini candy etc. Mould dough around it. Scatter on a cookie sheet lined with nonstick baking liners or parchment paper. Bake 10 minutes. They will seem undercooked, but should be light golden on the bottom. Cool completley.
A friend was coming over to visit today with her baby and dog, and I know she loves peanut butter. So I needed to make something for her to take home. Instead of cookies, I did a cookie cake on a small cookie sheet and topped it with peanut butter frosting.
Remember to preheat your oven to 350 degrees for 20 minutes before baking So your oven cycles to the right temp. And, scoop your flour from your flour bag into your measuring cup so you get the correct amount. If you pour it directly into the cup, you pack it in and it’s over the amount you need and makes for a dry treat.
Peanut butter perfection!
Ingredients
1/2 cup peanut butter
1/2 cup butter
1/4 cup milk
1 egg
1 tsp vanilla
1 cup sugar
1 cup flour
1/2 tsp baking soda
Directions – preheat oven to 350 degrees for 20 minutes. Line a small cookie sheet (I used a 9×13 cookie sheet) with parchment paper. In a saucepan, combine. Cook peanut butter and butter, stirring occasionally, until it is melted and comes to a boil. Remove from heat. Add sugar. Blend in egg, milk and vanilla. Fold in flour and baking soda. Spread evenly into prepared pan. Bake 15 to 20 minutes, or until a toothpick inserted in the center comes out with a few crumbs. Cool completley.
Frosting ingredients
1/4 cup butter
1 /4 cup peanut butter
2 to 4 tbs milk
2 cups powdered sugar
Directions – in a saucepan, cook and stir peanut butter and butter, stirring occasionally to a boil. Remove from heat. Add powdered sugar then enough milk to get the consistency you want. Frost cookie cake. Store in covered container.
They’re thin, so have two!
Thanks so much for stopping by today. I wish you peace, happiness and love.. And I remind you to be kind. The world needs more kindness.
Today at work, my friend Jerry if I brought in any cookies. Sadly, I had not. I am making up for it by bringing in these tomorrow. Rob and I call them the “Franks” because they are our friend Franks favorite cookies. Simply, they are a chocolate chip cookie with semisweet, milk chocolate and white chocolate chips. I added some instant vanilla pudding mix because it sweetened them up a bit. I forgot to take out butter to soften, so I used Crisco.
Remember to scoop your flour from your flour bag into your measuring cup so you get the correct amount. (If you directly pour, you pack in the flour and don’t get a correct measurement. That can lead to dry cookies). Also preheat your oven to 350 degrees for 20 minutes. That way it cycles to the right temp.
There is nothing a good cookie can’t fix!
Ingredients
1 cup Crisco
1 cup brown sugar
2 eggs
1 tbs vanilla
1 – 3.4 oz instant vanilla pudding mix
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tbs cornstarch
1 cup semisweet chocolate chips
1 cup milk chocolate chips
1 cup white chocolate chips
Directions – preheat oven to 350 degrees for 20 minutes. In a bowl, cream Crisco and brown sugar. Blend in vanilla, eggs and pudding mix. Fold in dry ingredients. Blend in chips. At this point, it may be easier to use your hands to mix it together like meatballs. Scoop out 1/4 cups of dough. On a sheet lined with nonstick baking liners, stagger cookies. Bake 12 minutes. There will be some light golden patches on top. Cool completely. Store in covered container.
Gracie had her eye on these!
Thanks so much for stopping by! I wish you peace, love and joy. And remember to be kind. We are all fighting some battle.
Rob, my president of taste testing, could not decide between a chocolate chip cookie and chocolate chocolate chip cookie, so I made both kinds and smooshed (or is it smushed?) them together. They are very large cookies. Oh, and I dipped the bottoms in melted Hershey kisses just because that makes them even more magical. You’re welcome.
Melted chocolate on the bottom takes these up a notch!
Chocolate chocolate chip cookie dough ingredients
1/2 cup butter
2/3 cup chocolate chips
3/4 cup brown sugar
1/4 cup sugar
2 eggs
1 tsp chocolate extract
1/4 cup baking cocoa
1 3/4 cups flour (scooped from your flour bag into your measuring cup)
1 tbs cornstarch
1 tsp baking powder
1 cup chocolate chips
Directions – in a microwave safe bowl, melt 2/3 cup chocolate chips and butter in 30 second increments until you can stir combo melted. In another bowl, beat brown sugar, sugar and eggs 2 minutes. Add melted chocolate mixture, chocolate extract and eggs. Fold in dry ingredients. As you chill this dough in the fridge for 20 minutes, make the chocolate chip cookie dough
Chocolate chip cookie dough ingredients
1 cup butter, soft
1 cup brown sugar
1/2 cup sugar
2 eggs
2 yolks
2 1/2 cups flour (scooped from your flour bag into your measuring cup)
1 1/2 cups cake flour (scooped from your flour bag into your measuring cup)
1 tbs cornstarch
1 tsp baking powder
1 tsp baking soda
2 cups chocolate chips
Directions – cream butter, sugar and brown sugar. Add eggs and yolks. Fold in dry ingredients. Mix in chips.
Cookie assembly directions – Scoop out 3 tbs of chocolate chip cookie dough and 3 tbs of chocolate chocolate chip cookie dough. Form one large mound. (You may have extra chocolate chip cookie dough). Chill the dough mounds for an hour or so. Preheat oven to 400 degrees for 20 minutes. On a cookie sheet lined with nonstick baking liners or parchment paper, stagger cookies. I think I put 6 to 8 on one sheet. Bake for 10 minutes. I do not recommend linger than 11 minutes total because cookies will dry out. Cool completely. Cover bottoms of cookies in melted Hershey kisses (I microwave unwrapped kisses in 30 second increments, in a microwave safe bowl until it can be stirred smooth). Let chocolate set. Store in covered container.
❤
Thank you so much for stopping by! If you make these, let me know how they turn out. I wish you peace, love and happiness today. I know life is hard, so remember to be kind to others, and to yourself.
Mini chocolate chips, crushed Oreos and a smores sandwich cookie
I had some smores sandwich cookies that I picked up and thought they would be good to stuff in a cookie. So I put together a chocolate chip cookie dough, added some mini chips and crushed up the remaining 10 Oreos I had leftover from my peanut butter pie recipe. And I stuck a smores sandwich cookie in the middle of it. I have no idea if these will be good or not, but I think the people,at work will eat them.
1 1/2 tbs dough on the bottom and top and a smores sandwich cookie in the middle
Ingredients
1/2 cup butter, softened
1/2 cup Crisco
1 cup brown sugar
1/2 cup sugar
2 eggs
2 yolks
1 tbs vanilla
2 1/2 cups flour
1 1/2 cups cake flour
1 tbs cornstarch
1 tsp baming soda
1 tsp baking powder
12 crushed Oreos
1 cup mini chocolate chips
C is for cookie!
Directions – preheat oven to 375 degrees for 20 minutes. In a bowl, cream butter, Crisco, brown sugar and sugar. Add eggs and yolks and vanilla. Blend in dry ingredients. Mix in chips and Oreos. Scoop out 1 1/2 tbs of dough, slightly flatten. Place sandwich cookie on top. Scoop put another 1 1/2 tbs dough, slightly flatten, place on top of sandwich cookor. Completely cover cookie with dough. stagger on a cookie sheet that has been lined with nonstick baking liners or parchment paper. Bake 11 minutes. There will be light golden patches on top. Cool completely. Store in covered container.
The cookie monster got this one!
Thanks for stopping by today! Wishong you peacen, happiness and joy! And remember to be kind.
These are the queen of stuffed cookies. An Oreo baked inside a chocolate chip cookie. And they are a request of one of my goddaughters, Sara, for her birthday party. Rob may or may not have taste tested one, so he can vouch for me at the family party tomorrow 🙂
The original Oreo is the best!
The trick to this is to not use too much dough to surround the Oreo. Use 1 1/2 tbs on top and 1 1/2 tbs on the bottom of each Oreo. That way they are nice and puffy and perfect looking.
The Queen of stuffed cookies
Couple of other tips – I also like to use cornstarch to keep the cookies from spreading too much… Spoon your flour from your flour bag into your measuring cup… Chill the cookies at least for a few hours.. And preheat your oven to 350 degrees for 20 minutes before baking.
Staggered cookies
Ingredients
1 cup butter, softened
3 /4 cup brown sugar
1 cup sugar
1 tsp vanilla
2 eggs
3 1/2 cups flour
1,tbs cornstarch
1 tsp baking soda
2 cups chocolate chips
Oreos!
Directions – cream butter, brown sugar and sugar. Add vanilla and eggs., fold in dry ingredients. Blend in chips. Scoop out 11/2 tbs of dough (I used a cookie scoop), slightly flatten, place an Oreo on top. Scoop out another 11/2 tbs dough, slightly flatten., place on top of Oreo. Mold dough around to completely cover cookie. Chill a few hours in fridge. Preheat oven to 350 degrees for 20 minutes. On a cookie sheet that’s been lined with nonstick baking liners or parchment paper, stagger cookies. (See pic above)
Bake 10 to 13 minutes, or until you see a few golden patches on top and bottoms of cookies are lightly golden. Cool completely. Store in covered container.
Thanks so much for stopping by today., remember to be kind to others, and yourself too. We are all battling something.
These are an ode to likely the greatest candy in the history of humankind – the Reese’s peanut butter Cup. I have taken a peanut butter cookie, which indeed is tremendous, and plopped melted Hershey kisses on top. These are for my goddaughter Lyndsey’s birthday party. Again, Rob may, or may not, have taste tested a cookie.
Well, well, well. The cookie monster at it again!
Couple of notes – spoon your flour from your flour bag into your measuring cup… Chill the cookies if you have time…and preheat your oven to 375 degrees for 20 minutes before baking.
Ingredients
1 cup Crisco
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tbs cornstarch
2 1/2 cups Flour
1 tsp Baking soda
1 1/2 tsp baking powder
Directions – cream Crisco, sugar, brown sugar and peanut butter. Add eggs. Blend in dry ingredients. Scoop out 1/4 cups of dough and roll into mounds. Chill a few hours. Preheat oven to 375 degrees for 20 minutes before baking. On a cookie sheet lined with nonstick baking liners, stagger cookies., bake 10 to 13 minutes, or until bottoms are light golden. Cool completely.
Staggered cookies
To make the topping – in a microwave safe bowl, microwave 45 unwrapped Hershey kisses in 25 second increments until you can stir smooth. Blend in 1 tbs vegetable oil. Spoon on top of cookies. Let set. Store in covered container.
Tres belle!
Thank you for stopping by today. Wishing you an easy day filled with peace, love and hope.
Another rainy, humid day here, so to make things better, I opted to whip up some chocolate chip cookies. I used bread flour in these because, well, I have a bag of bread flour that I am trying to figure out what to do with.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. (If you directly pour it into your measuring cup, you will end up with too much, making for a dry cookie). If you have time, chill the dough at least for an hour to keep the cookies from spreading too much. Also preheat your oven to 350 degrees for 20 minutes before baking to get the oven to the right temp.
Ingredients
1 cup butter, softened
2 cups brown sugar
1/2 cup sugar
2 eggs
1 tbs vanilla
3 cups bread flour
1 tsp baking soda
1 tsp salt
2 cup chocolate chips
A little flatter than I prefer my cookies to look, but I think they’re ok
Directions – cream butter, brown sugar and sugar. Beat in egg and vanilla. Blend in dry ingredients. Mix in chips. Scoop out 1/4 cups dough. Chill an hour or two. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners or parchment paper. Stagger cookies on the prepared sheet. Bake 10 to 13 minutes, or until you see light golden patches on top. Cool completely. Store in covered container.
Happiness is a chocolate chip cookie
Thanks for stopping by today. Remember life can be hard some times, so be kind to others as well as yourself. Wishing you peace, love, joy and happiness. ❤
It is 90 plus degrees and humid today, so I decided to bake cookies for work tomorrow. Nothing like making the AC work even more! I had made some brownies for my mother in law and wound up with quite a few leftover. So I decided I would stuff them in cake mix cookies. I went with a white cake mix, but feel free to use whatever flavor you like. One of my friends and co-workers, James, called the brownies probably one of the best things I have made. Quite a compliment! I used my spruced up brownie mix recipe that you can find on the blog. You can use a mix or whatever your favories recipe is.
Remember to preheat your oven to 350 degrees for 20 minutes before baking so that your oven cycles to the right temperature.
Ingredients
Brownies, prepared as directed and completely cooled, and cut into 1 inch squares
1 cake mix
1 egg
1/3 cup oil
1 tbs water
Directions – mix well. Line a cookie sheet with nonstick baking liners or parchment paper.
Scoop put 1 1/2 tbs dough and slightly flattenPlace a brownie square on topScoop out another 1 1/2 tbs dough, slightly flatten and place on top of brownieCompletely cover brownieStagger on prepared cookie sheet
Bake 9 to 10 minutes (they will be lightly golden on bottom). Sprinkle hot cookies with powdered sugar.
Store in covered container.
Brownie stuffed cake mix cookies, topped with melted Hershey kisses
Thanks so much for stopping by today! If you try these cookies, let me know how they turn out. Have a wonderful day. Wishing you peace, love and joy. And remember to be kind. Everyone os fighting a battle.
I know the classic black and white, or half moon cookie, has a vanilla cookie base. But today, I decided to mix it up and go with a brownie base. I also decided to use my whoopie pie pans! Honestly, they are one of the baking tools I have, but rarely use. (Others include a churros maker and mini cake pop maker, both which operate like a foreman grill, and breadmaker).
Whoopie pie pan getting used for the first time in a long time
I used a mix for these, but you could probably use your favorite homemade recipe and add the flour and baking cocoa. Remember to scoop your flour from,you flour bag into your measuring cup and preheat your oven to 350 degrees for 20 minutes before baking. Also, if black and white cookies are not your thing, make whatever flavor filling you want and make whoopie pies.
Ingredients
1 brownie recipe, prepared
1 cup flour
1/4 cup baking cocoa
Directions – preheat oven to 350 for 20 minutes. Spray a whoopie pie pan with baking spray, or line a cookie sheet with a nonstick baking liner. Combine your brownie recipe, along with flour and baking cocoa. Mixture will be thick. Scoop out 2 tbs dough and spread evenly in whoopie pie pan or to a 2 1/2 inch circle. Bake at 350 for 8 to 10 minutes. Tops may seem undone, but that is ok. Cooking too long will dry them out. Let cool completely.
Chocolate frosting – in a microwave safe bowl, combine 1 cup semisweet chocolate chips and 4 1/2 tbs butter. Melt in 30 second increments until you can stir smooth. Flat side up, frost 1/2 of cookie. Let set 10 minutes.
Let the chocolate side set for 10 minutes
Vanilla frosting – combine 2 cups powdered sugar, 2 tbs corn syrup and 2-3 tbs heavy cream. Frost other side of cookie. Store in covered container.
The finished product
Thanks for stopping by today! If you make these, let me know how they turn out. Remember to be kind. We are all battling something. And don’t forget you matter and are loved!
cookies by christine 