A simple frosting to put on brownies, a cake or even use as a cookie sandwich filling.
1/2 cup crisco
3 -4 cups powdered sugar
2 tsp sugar
1 tsp vanilla
Golden oreos, finely crushed (i went with one cup here)
2 tbs water (or more to get the consistency you want
Directions – in a bowl combine all crisco, powdered sugar, sugar, vanilla, and 2 tbs water. Add additional water. Ine tbs at a time, to get the consistency you want. Blend in finely ground oreos. You may want to add more water, depending on the consistency you want.
In honor of the first day of the NCAA tournament, I made cookie basketballs. These are brown sugar cookies. Instead of the classic sugar cookie, I used all brown sugar. And maybe calling them basketballs is a stretch, but the orange frosting is the best I could do. A while back, i tried to put the stripes on the cookies with chocolate frosting, but it took too long and iblost patience. My decorating skills stink so these are the best I can do.
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 doughs for at least a few hours.
Ingredients list
1 cup butter, softened
1 3/4 cups brown sugar
1 egg
1 egg yolk
2 tsp vanilla
2 1/2 cups flour
3/4 tsp baking soda
1/2 tsp salt
Directions – in a bowl, cream butter and brown sugar. Blend in egg, yolk and vanilla. Fold in dry ingredients. Scoop out 2 tbs dough. Roll in granulated sugar. Chill a few hours or overnight. Preheat oven to 350 degrees. Line a cookie sheet with nonstick baking liners or parchment paper. Stagger cookies on the sheet. Leaving room because these spread a bit. Bake 10 to 12 minutes, no longer.
Cool completely. Frost if desired with a simple buttercream frosting.
Store in covered container in fridge a few hours to firm up. Store at room temp in covered container.
Keeping my Championship week treat baking going with stuffed monster cookie#. These have peanu butter, oats, milk chocolate chips and are stuffed with a) Reese’s pb cups
b) double stuff oreos or c) golden oreos.
The oats make them healthy, right?
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 doughs for an hour or two.
Ingredients list
1/2 cup butter, softened
1/2 cup peanut butter
3/4 cup brown sugar
1/4 cup sugar
1 tsp vanilla
2 eggs
1 1/2 cups flour
1 cup oats (i used instant)
1 tsp baking soda
1 tbs cornstarch
1 cup mini m&ms
1 cup milk chocolate chips
Directions -in a bowl, cream butter, peanut butter, brown sugar and sugar. Add eggs and vanilla. Blend in dry ingredients and oats. Fold in chips and m&ms. Scoop out 1 tbs dough and slightly flatten.
Top with a Reese’s pb cup or oreo
Scoop out another tbs of dough, slightly flatten and place on top.
Seal edges.
Chill and hour or two. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and stagger cookies.
Bake 11 to 13 minutes, no longer. Cool completely. Store in covered container .
This is a big week – championship week in men’s college basketball, amid the start of NFL free agency, and races are tightening in the NHL and NBA ahead of the postseason. So I felt stuffed cookies were in order. Specifically – M&M chocolate chip cookies stuffed with a brownie. Sounds about right.
Ingredients list
1/2 cup butter, softened
1/2 cup butter crisco
3/4 cup sugar
3/4 cup brown sugar
2 eggs
2 tsp vanilla
3 1/4 cups flour
3.4 Oz instant vanilla pudding mix
1 1/2 tsp baking soda
2 tsp cornstarch
1 1/2 cups M&ms
1/2 cup chocolate chips
One batch of brownies cut into small cubes
Directions – in a bowl, cream butter, butter crisco, sugar and brown sugar. Add eggs and vanilla. Blend in pudding mix. Fold in dry ingredients. Mix in chips and m&ms. Scoop out 1 tbs dough and slightly flatten. Place a brownie cube on top. Scoop out another tbs of dough and slightly flatten. Place on top of brownie cube and seal edges to hide brownie. Chill and few hours or over night. Preheat oven to 350. Line a cookie sheet with nonstick baking liners. Stagger cookies doughs on sheet.
Bake 12 to 14 minutes, no longer.
Cool completely. Store in covered container. Thanks so much for stopping by today!
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.
