These cookies are super simple, sweet and chocolatey. All you need is a brownie mix, 2 eggs, some melted butter and a cup of chocolate chips.
Ingredients list
1 brownie mix
2 eggs
1/2 cup butter, melted
1 cup chocolate chips
Directions – preheat oven to 350 degrees. Line a cookie sheet with non-stick baking liners or parchment paper. In a bowl, combine brownie mix, eggs and butter. Blend in chocolate chips. Scoop out 2 tbs dough. Stagger on prepared sheets. Bake 10 to 12 minutes, no longer. Cool completely. If you feel they need to firm up a little more, pop them in the fridge for an hour or so. Store in covered container.
I thought I would mix things up after baking a LOT of chocolate treats lately. Today, I present funfetti cookies stuffed with golden oreos (although I did sneak some double stuff chocolate oreos in a few).
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also, i chilled them individual stuffed doughs overnight to try and keep them from spreading.
Ingredients list
12 tbs butter, softened
2/3 cup brown sugar
2/3 cup sugar
1 egg
1 egg yolk
1 tsp vanilla
1 tsp almond extract
2 1/4 cups flour
3/4 tsp baking soda
1 tsp salt
1/4 cup 🌈 sprinkles
Directions – in a bowl, cream butter, sugar, brown sugar. Blend in egg, yolk, and extracts. Fold in dry ingredients. Mix in sprinkles. Scoop out 1/4 cup dough.
Divide dough in half and flatten each half.
Place oreo on top of one half.
Place other flattened half on top.
Seal edges.
Chill doughs a few hours. Preheat oven to 350 degrees. Line a cookie sheet with nonstick baking liners or parchment paper. Stagger cookies on sheet. Bake 10 to 12 minutes, no longer. Cool completely. Store in covered container
Thanks so much for stopping by today!
I wish you a wonderful day filled with peace, joy and love.
I attempted to make red velvet cookies for today’s treat, but I did not have enough red food color, so I added some blue to try and make them purple velvet. That did not really work. But I think they are still good! I frosted some with a vanilla buttercream and others with a chocolate fudge frosting.
Remember to scoop your flour and baking cocoa from their containers into the measuring cups so you get the right amount. Also, after scooping and smashing the dough into individual parts, i chilled them to keep them from spreading too much, but if you don’t have time, that is fine.
Ingredients list
1 cup butter, softened
11/4 cups sugar
3/4 cup powdered sugar
3/4 cup vegetable oil
3 eggs
2 tbs water
5 1/4 cups flour
1/4 cup baking cocoa powder
1 top cream of tartar
1/2 tsp salt
1 tbs food coloring
Directions – in a bowl, cream butter, sugar and powdered sugar. Add eggs, water and oil. Blend in dry ingredients. Scoop out 3 tbs of dough and roll into a ball. Using a glass that’s been sprayed with pam, lightly smash each dough ball. Sprinkle with sugar. Chill and few hours. Preheat oven to 350. Line cookie sheets with nonstick baking liners or parchment paper. Stagger cookies on sheets. Bake 12 to 14 minutes, no longer. Let cool slightly and pop into fridge to firm them up.
Frosting ingredients
1/4 cup butter, softened
2 to 3 cups powdered sugar
1 tsp vanilla
2 tbs milk
Blend well. Add more powdered sugar and/or milk to get the consistency you want. Frost cookies.
Chocolate fudge frosting
1/4 cup butter
3 tbs milk
1/2 cup sugar
1 cup milk chocolate chips
Directions- in a saucepan over low-medium heat, combine butter, milk and sugar, stirring occasionally. Once it starts to boil, remove from heat and add chocolate chips. Pour in a bowl and place in the fridge to thicke . Frost cookies.
Store in covered container.
Thanks for stopping by today! Wishing you a day filled with love, peace and joy.
In honor of the four nations faceoff championship game, I wanted to make black cocoa cookie resembling a puck. These are puffer than pucks, but they’ll be just fine. These also used finely ground oreos.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I also recommend chilling the individual mounds of dough for a bit before chilling.
Ingredients list
1 cup butter, softened
1/2 cup crisco
3/4 cup sugar
1 1/2 cups brown sugar
2 eggs
1 tbs vanilla
1 cup black cocoa
3 cups flour
2 tsp baking soda
1 tsp baking powder
1/2 top salt
20 double stuff oreos, finely crushed (30 if using regular oreos)
Directions – in a bowl, cream butter, crisco, brown sugar and sugar. Add eggs and vanilla. Blend in dry ingredients. Mix in crushed oreos (i used my hands). Scoop out 1/4 cups dough. Chill and hour. Preheat oven to 350 degrees. Line cookie sheets with nonstick baking liners or parchment paper. Stagger cookies on prepared sheets. Bake 10 to 11 minutes, no longer. Cool completely. Store in covered container.
What better way to kick off the week than with extra large chocolate chip cookies with extra chocolate chips? These include finely ground chips ahoy cookies. A neat addition.
These are 1/4 cup of chocolate chip cookies dough with extra chips pressed into the top before baking. I didn’t opt to chill the dough before baking so they spread a bit more than I prefer, so maybe next time I chill them a but before baking.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. And preheat the oven before baking.
Ingredients list
1 1/2 cups butter, softened
1 1/2 cups brown sugar (packed into your measuring cup)
3/4 cup sugar
2 eggs
1 tsp vanilla
2 tbs water
2 cups chips ahoy cookies, finely crushed in a food processor
3 3/4 cups flour (scooped from your flour bag into your measuring cup)
2 top baking soda
1 top baking powder
1 top salt
1 cup chocolate chips
Directions – in a bowl, cream butter, brown sugar and sugar. Add eggs, water and vanilla. Blend in half of flour with baking soda, baking powder, salt and crushed chips ahoy. Mix in rest of flour. Fold in chips. Scoop out 1/4 cups of dough. Gently press extra chips in tops of cookie dough. Chill individual doughs. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper or nonstick baking liners. Bake 12 to 14 minutes, no longer.
Cool completely. Store in covered container.
Thanks so much for stopping by today! Wishing you a wonderful day!
Since it is Valentine’s Day, I wanted to use my heart shaped cutouts. Instead of a traditional sugar cookie cutout, I opted for mini chip/mini m&m cutouts. Full size chips can not be used here. They would make the dough impossible to use cookie cutters on.
This yellow multi shape cookie cutter is an old classic!
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also, this dough does not need chilling.
Ingredients list
1 cup butter, softened
1 cup sugar
1 egg
1 tbs water
tsp vanilla
1/4 tsp salt
3 cups flour
11/2 tsp baking powder
1 cup mini chocolate chips
1/2 cup mini m&ms
Directions – preheat oven to 375 degrees. In a bowl, cream butter, brown sugar, eggs, water and vanilla. Blend in dry ingredients. Mix in chips and m&ms. Sprinkle flour on your countertop. Roll out dough to desired thickness and cut with cookie cutters. line a cookie sheet with nonstick baking liners or parchment paper. Stagger cookies on sheet. Bake 8 to 9 minutes, no longer. Cool completely.
Cookie love!
Frost with buttercream frosting or melted chocolate chips.
Store in covered container. Thanks for stopping by today! I hope you have a day filled with peace, joy and love.
What better way to spend part of a Monday than baking large chocolate chip cookies? Very few that I can think of.
I tossed in some mini m&ms too. You can add different flavors of chips or nuts if you want too. I used my quarter cup cookie scoop and chilled the individual doughs over night to keep them puffy. Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Do not pour into your measuring cup. Packed in flour could lead to a dry cookie.
8 tbs butter, softened
1/2 cup crisco
1/2 cup brown sugar
1 cup sugar
2 eggs
2 tsp vanilla
1 tbs water
3 1/2 cups flour (scooped from your flour bag into your measuring cup)
1 tsp baking soda
1 tsp baking powder
1 cup chocolate chips
1 cup mini m&ms
Directions – in a bowl, cream butter, crisco, sugar and brown sugar. Add eggs, vanilla and water. Blend in dry ingredients. Fold in chips and m&ms. Scoop out 1/4 cups dough. Chill a few hours or overnight. When ready to bake, preheat oven to 325 degrees. Line a cookie sheet with nonstick baking liners or parchment paper. Stagger cookies on prepared sheets. Bake 12 to 14 minutes, no longer.
This is what I mean by staggering cookies
Cool completely. Store in covered container.
Thanks so much for stopping by today! Remember to be kind! Wishing you a day of peace, love and joy
Not sure if you have heard, but we have a little game set for Orchard Park, NY Sunday night – Bills – Ravens. Last game of the weekend. I am excited. Should be a good one!
To celebrate, I am bringing in oatmeal chocolate chip cookies for football friday. These are very easy to make. Instead of butter or crisco, these use vegetable oil (i am sure another oil would be fine too).
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I recommend chilling the individual doughs for a few hours before baking to help them stay puffy. And preheat your oven before baking.
Ingredients list
2 1/2 cups oats (i used instant)
2 cups flour
1/2 cup sugar
1 cup brown sugar
1 tsp baking soda
1 tsp salt
1 cup vegetable oil
2 eggs
1 tbs vanilla
1 1/2 cup milk chocolate chips
Directions – in a bowl, blend oats and dry ingredients. Mix in oil, eggs and vanilla. Fold in chips. You may need to mix the dough with your hands to help it come together. Scoop out 1/4 cups of dough. Chill a few hours. Line a cookie sheet with parchment paper or nonstick baking liners. Bake 10 to 11 minutes, no longer. Cool completely. Store in covered container.
Thanks so much for stopping by today! Remember to be kind! Go Bills!
The number two treat for our wildcard victory – peanut butter treats stuffed with reese’s trees (I have a LOT left over! Also, I was proud of myself for resisting my urge to buy Reese’s hearts or Reese’s eggs at BJs yesterday).
I recommend scooping your flour from your flour bag into your measuring cup so you get the right amount. I also recommend chilling the individual mounds of dough for a few hours (I did not for these today).
Ingredients list
1 cup crisco
1 cup sugar
1 cup brown sugar
1 cup peanut butter
2 eggs
1 tsp vanilla
1 tsp baking powder
1 1/2 tsp baking soda
2 1/2 cups flour (scooped from flour bag into your measuring cup)
Reese’s trees, unwrapped
Directions – in a bowl, cream crisco, peanut butter, sugar and brown sugar. Add eggs and vanilla. Mix in dry ingredients. Scoop out 1/4 cups of dough. Divide in half. Place a tree in between two halves and seal edges. Chill a few hours. Preheat oven to 375 degrees. Line a cookie sheet with nonstick baking liners. Stagger on sheet. Bake 9 to 11 minutes (no longer). Cool completely. Store in covered container.
Not one, not two, but three victory Monday treats for the Bills win over the Broncos. My best friend from college and her daughters (my goddaughters) came down for lunch and watched the game with Rob and I. I have to day i was fairly well behaved. My swearing was kept to a minimum. So this treat – large puffy chocolate chip cookies.
I recently discovered something. The type of flour used in baked goods can make a huge difference. I usually any store brand. I read some flours can make a difference, so I bought a huge bag from BJs of King Arthur Flour. And let me tell you, it made a difference. Nice puffy cookies.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I also recommend chilling the individual mounds of dough for a few hours. I did not chill these though.
Ingredients list
1 cup butter
3/4 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
3 1/4 cups flour
1/4 tsp salt
2 cups mini chocolate chips
Directions – in a pan, over low-medium heat, brown butter, stirring occasionally. Cool 5 minutes. In a bowl, cream butter, sugar and brown sugar. Add eggs and vanilla. Stir in dry ingredients, then chips. Scoop out 1/4 cups of dough. Chill a few hours. Line a cookie sheet with nonstick baking liners. Preheat oven to 350 degrees. Stagger cookies on sheet. Cook 9 to 10 minutes, no longer. Cool completely. Store in covered container.
cookies by christine 