Tag Archives: cookies

Hot fudge filled chocolate cookies

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These cookies are a whole lotta chocolate.   Chocolate cookies with crushed oreos,  crushed chocolate pop tarts, filled with hot fudge. you could top them with melted chocolate chips and sprinkle them with more crushed oreos after they cool down.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  freeze the individual  doughs for a few hours to keep the cookies puffy.  And preheat your oven before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 1/2 cups flour
  • 2/3 cup unsweetened baking cocoa
  • 1 tbs cornstarch
  • 1 tsp baking soda
  • 1 tsp salt
  • 15 finely crushed oreos
  • 4 pop tarts (opt)
  • Hot fudge

Directions – in a bowl, cream butter, sugar and brown sugar.  Mix in eggs.  Blend in dry ingredients.  Fold in crushed oreos and pop tarts.  Mix well.  Scoop out 1/4 cups of dough.  Make an indentation in the center, scoop a tsp of hot fudge in center. Seal dough around it.  Freeze a few hours.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.   Bake 12 to 14 minutes, no longer.

Marble Chocolate Chip cookies

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I could not decide whether to make chocolate chip cookies or chocolate chocolate chip cookies, so I decided to do both – and make marble chocolate chip cookies.  I know it needed to marble them more, but I believe they are just fine.

Remember to scoop your flour and baking cocoa from you flour bag/cocoa container into your measuring cups/measuring spoons so you get the right amount. I also recommend chilling the dough so the cookies don’t spread as much.  Also preheat your oven before baking so it cycles to the right temp for baking.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1 1/3 cups sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 2/3 cups plus 2 tbs flour
  • 1 tsp baking soda
  • 6 tbs baking cocoa
  • 1 cup chocolate chips, divided

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Blend in 2 2/3 cups flour and baking soda.   Divide dough evenly into 2 bowls.  In one bowl, blend in 2 tbs flour, then mix in 1/2 cup chips.  In the other bowl, blend in cocoa then mix in 1/2 cup chocolate chips.

  Scoop out 2 tbs  dough from each bowl.

Combine one of each into one cookie, form a tall mound and chill a few hours. 

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.   Stagger cookies on sheet. 

Bake 11 to 13 minutes until chocolate chip side has golden patches.  

Cool completely.   Store in covered container.

Brownie mix cookies

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These are super simple and are done in no time.  just a few ingredients.    No chilling of the dough necessary.  While they would be fine on their own, I  had some extra fluff filling so I made them into cookie sandwiches.

  • Ingredients list
  • 1 brownie mix
  • 2 tbs flour
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1 tsp vanilla
  • 1 cup chocolate chips

Directions – preheat oven to 350 degrees.  In a bowl, mix brownie mix, flour, eggs, vegetable oil and vanilla.  Blend in chips.   Line a cookie sheet with parchment paper.  Scoop out 1/4 cups dough.  Stagger on prepared sheet.  Bake 11 to 14 minutes, no longer.  Cool completely.  These are fine on their own, or you can make them into sandwich cookies..

Thank you so much for stopping by!

Cookies and Cream instant  Oatmeal Cream Pies

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I saw this box of cookies and cream instant oatmeal packets ans thiught they would be great for oatmeal cookies for oatmeal cream pies. (Those and the cosmic brownies were my favorite Little Debbie treats growing up)

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 to keep them cookies from spreading too much.   And, preheat the oven before baking.

  • Ingredients list
  • 1/2 cup butter, melted
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 egg
  • 1 tsp vanilla
  • 2 tbs milk
  • 1 cup flour
  • 6 packets instant oatmeal
Look at the oreo goodness!

Directions – in a bowl cream butter, sugar, brown sugar, baking soda and bakign powder.  Add eggs, vanilla and milk.  Blend in flour and oats.  Scoop out 2 tbs of dough.  Chill a few hours.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 8 to 10 minutes, no longer.  Cool completely

  • Filling ingredients
  • 3/4 cup butter softened
  • 1 cup marshmallow fluff
  • 2 cups powdered sugar
  • 1 tsp vanilla

Directions – in a bowl, cream butter and fluff.  Slowly blend in powdered sugar.  Mix in vanilla.  Spoon filling between 2 cookies.  Store in covered container.

Thanks so much for stopping by!

Brown butter chocolate chip cookies

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These are an awesome cookie.  Made with brown butter so they have a little different taste.  These also use bread flour, which makes them thick and chewy.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I also suggest chilling the individual doughs for a few hours or in the freezer for an hour.   And, preheat the oven before baking.

  • Ingredients list
  • 1 cup butter, brown
  • 1/4 cup sugar
  • 1 1/4 cups brown sugar, firmly packed into measuring cup
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla
  • 1 tbs heavy cream
  • 3 cups bread flour (scooped from your flour bag into your measuring cups)
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups chocolate chips

Directions – in a pan over low-medium heat, cook butter until little brown specs appear.  Remove from heat, place in a bowl and cool 5 minutes.  Add sugar and brown sugar.  Mix in egg, yolk, vanilla and cream.  Blend in dry ingredients.  Add chips.  Scoop out 1/4 cups dough.  Chill a few hours or freeze an hour.  Preheat oven to 350 degrees.  Line a cookie sheet with 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!

Chocolate chip cookies made with melted butter

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I decided to make chocolate chip cookies with melted butter because I was in a hurry.  They are a little flatter than I prefer my cookies to be, but I think they are just fine.

Sometimes I like to change up the sweeteners (sugars).  This time, I used less sugar and added some maple syrup.  You could use honey or corn syrup instead.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I recommend freezing the individual doughs for 30 to 45 minutes or chill them in the fridge for a few hours to keep them from spreading too much. And, preheat your oven before baking.

  • Ingredients
  • 1 cup butter, melted and cooled 10 minutes
  • 1 1/2 cups brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 cup maple syrup
  • 3 1/2 cups flour
  • 1 tbs cornstarch
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 cups chocolate chips

Directions – in a bowl, combine butter, sugar and brown sugar.  Add eggs, vanilla and maple syrup.  Fold in dry ingredients.   If dough seems a little dry, add a tbs or two of water.  Mix in chips. Scoop our 1/4 cups of dough.  Freeze 30 minutes or chill a few hours in fridge.  Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.  Stagger cookies on it.  Bake 11 to 14 minutes (no longer).  Cool completely.    Pop cookies in the fridge if you think they seem too gushy.  Store in covered container. 

Thanks so much for stopping by today.

Cake batter funfetti cookies with mini chocolate chips and buttercream frosting

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Sprinkles make people happy.  So I made funfetti cookies with sprinkles and mini chocolate chips.  And vanilla frosting makes them even better!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  If you don’t have cake batter extract, just use 2 tsp vanilla extract.and, preheat your oven to 350 degrees before baking.

  • Ingredients list
  • 1 1/2 cups butter, softened
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 tsp cake batter extract
  • 4 1/2 cups flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 cup sprinkles
  • 1 cup mini chocolate chips

Directions – in a bowl, cream butter and sugar.  Add eggs and extracts.  Blend in dry ingredients.   Fold in chips and funfetti.   Scoop our 1/4 cups of dough.  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 12 to 15 minutes.  Remove from oven.  Cool completely.   

frost with buttercream frosting. 

Store in covered container.

Browned  peanut butter cookies topped with melted hershey kisses

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This variation of peanut butter cookies start with browned butter.  It adds a nice nutty flavor to cookies.  Perfect for peanut butter cookies!   Making browned butter is easy.  You put the butter in a pan.  Turn your stove top burner to medium heat.  Let butter cook for 5 to 10 minutes, stirring occasionally,  until you see tiny brown specks in it.  Set aside for 5 to 10 minutes.

I used finely ground peanuts in these.  You can leave them out if you want.  You could also add peanut butter chips, which I have but forgot to add this time.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also, I recommend chilling the dough at least a few hours.  And, preheat your oven before baking.

  • Ingredients list
  • 1 cup butter, browned and cooled for 5 to 10 minutes
  • 1 1/2 cups brown sugar, firmly packed into your measuring cups
  • 1/2 cup sugar
  • 1 cup peanut butter
  • 2 eggs
  • 1 tbs vanilla
  • 3 1/2 cups flour (scooped from your flour bag into your measuring cup)
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 cup peanuts, finely ground
  • Extra sugar

Directions – in a bowl, combine butter, sugar and brown sugar.  Blend in peanut butter.  Stir in eggs and vanilla.  Mix in dry ingredients,  then fold in nuts.  Scoop out 1/4 cups of dough and roll into extra sugar.  Chill a few hours.  Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 14 to 16 minutes (tops will be lightly golden, make sure bottoms don’t get top dark).  Cool completely. 

Top with melted hershey kisses. 

Store in covered container

Chocolate Chip Cookies with finely ground pecans

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Before the temps go over 100 again, I wanted to bake some cookies.  I added finely ground pecans to chocolate chip cookies.  The recipe is from my friend, Jeff’s mom.  She was an incredibly, kind, sweet lady and I was grateful she gave me this recipe.  She made these before a bunch of us went to the U2 concert in 1992 in Toronto.  I still remember how good they were. 

  • Ingredients list
  • 1 cup butter, melted
  • 1 1/2 cups sugar
  • 3/4 cup brown sugar
  • 1 tsp salt
  • 2 tsp baking soda
  • 1 tsp vanilla
  • 2 eggs
  • 3 cups flour
  • 1 tbs cornstarch
  • 2 cups chocolate chips
  • 1 cup pecans, finely ground

Directions – in a bowl, combine butter, sugar, brown sugar, salt, baking soda and vanilla.  Mix in eggs.  Fold in flour and cornstarch.  Blend in chips and pecans.  Scoop out 1/4 cups of dough.   Chill individual doughs in fridge for a few hours.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies of sheet, leaving space because these spread a little.  Bake 11 to 15 minutes, no longer.   Let cookies cool.  You can pop them in the fridge to firm then up.  Store in covered container.

Thanks so much for stopping by today!

Milk chocolate chip macadamia nut cookies

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All that gushy goodness!

Today’s treat – milk chocolate chip cookies with finely ground macadamia nuts.  I wanted to make something a little different, and milk chocolate chip cookies are a good way to do that…plus I had a half bag of macadamia nuts to use up!

Yes it is hotter than hell again (thanks climate change), and yet I turned on the oven. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also, chill the individual doughs at least a few hours so they don’t flatten too much.  And preheat your oven to 375 degrees before baking.

  • 1 cup butter, cold and cut into cubes
  • 1 1/4 cups brown sugar, firmly packed into measuring cups
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 cups flour, scooped from your flour bag into your measuring cup
  • 1 tbs cornstarch
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups milk chocolate chips
  • 1/2 cup macadamia nuts,  finely ground

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Blend in dry ingredients.  Mix in chips and nuts. Scoop out 1/4 cups of dough.  Chill individual doughs in fridge a few hours.  Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet, like in picture below, a row of 2, then a row of one, another row of 2 and then a row of 1.  (I usually fit 8 cookies total on a sheet). 

Bake 10 to 12 minutes. let set a few minutes on sheets.  Cool completely.   I popped mine in the fridge to firm them up (not easy baking conditions in the humdiity). 

Store in covered container.  I will be keeping mine in our fridge until I bring them to work tomorrow.

Thanks so much for stopping by today!  Remember to be kind!