I wanted to bake to celebrate the US men’s hockey team gold medal game victory, but there is also a super winter storm coming and I am staying at the Doubletree hotel near work tonight, and time is of the essence. Rob asked for doubletree cookies. I found the recipe put out by doubletree and tweaked it. Another higher level treat will be made at a later date for our US hockey men. Hoping we don’t lose power so the treat can be made later this week!!!
The game was stressful. So much play was in our end. When Jack’s game winner went in, I couldn’t believe it! And it was so wonderful to see the late Johnny Gaudreau honored and that 2 of his kids were on the ice for the team picture.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Chill the scooped out dough a few hours. And, preheat your oven before baking.
These bake at 300 degrees, per doubletree.
Ingredients list
1 cup butter, softened
3/4 cup plus 1 tbs brown sugar, firmly packed
3/4 cup sugar
2 eggs
1 tsp vanilla
1 cup bread flour
1 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 tbs cornstarch
1/2 cup oats (either quick or rolled)
2 cups chocolate chips
Directions – in a food processor, place oats, flour, baking soda, salt and cornstarch. Process 1 minute. Set aside. in a bowl, cream butter, sugar and brown sugar. Add eggs and vanilla. Blend in oats mixture. Fold in chips. Scoop out 1/4 cups dough. Chill an hour or 2. When ready to bake, preheat oven to 300. Line a cookie sheet with nonstick baking liners or parchment paper. Stagger cookies on sheet. Bake 20 to 23 minutes. Cool completely. Store in covered container.
In honor of the US women’s Olympic hockey team winning the gold medal and our men’s team taking on Canada for gold Sunday, I really wanted to step up my dessert game. I saw Costco has this new chocolate chip cookie bar cake – a chocolate cake layer, creamy filling with pieces of edible cookie dough, chocolate chip cookie cake, topped with a thin layer of chocolate frosting. I think next time, I would put the cookie cake layer on the bottom (because it is kind of heavy) or make a yellow layer and add chocolate chips to it. It took a while to make, but the weather is not great, so why not try this?
Remember to scoop your flour from your flour bag into your measuring cups so you get the right amount. Same goes for your powdered sugar and baking cocoa. And, preheat your oven before baking.
Before you start this process, take out 4 and 1/2 sticks of butter and set aside, so they soften.
Also take out 3/4 cup ice cream and put in a cup before baking, in the fridge, so it melts.
I used chocolate chip cookie dough
I didn’t want to make this using 9×13 pans, so I found these 8×10 at the dollar tree.
Fudgy chocolate cake layer ingredients
1/2 cup butter, melted
1 1/4 cups brown sugar, firmly packed into measuring cups
2 eggs
1 tsp vanilla
1 cup flour
1 /4 cup plus 2 tbs unsweetened baking cocoa
1/2 tso baking soda
1/2 tsp salt
1/2 cup hot water
Directions -Preheat oven to 350 degrees. Line an 8×10 pan with parchment paper and set aside. In a bowl, combine melted butter and brown sugar. Add eggs and vanilla. Mix in dry ingredients. Pour in water and just stir until batter evenly blended. Pour into prepared pan. Bake 25 to 30 minutes, until a toothpick inserted in center comes out with a few moist crumbs. Cool completely.
Chocolate chip cookie cake ingredients
1 cup butter, melted and cooled 5 minutes
1 cup brown sugar, firmly packed into measuring cup
3/4 cup sugar
2 eggs
1 egg yolk
2 tsp vanilla
2 1/2 cups flour
1 tbs cornstarch
1/2 tsp baking powder
1 tsp salt
1 cup chocolate chips (plus 1/2 cup)
Directions – preheat oven to 350 degrees. Line an 8×10 pan with tin foil and spray with baking spray. Set aside. In a bowl, blend butter, sugar, brown sugar, eggs, yolk and vanilla. Add dry ingredients. Mix in 1 cup chips. Press into prepared pan. Sprinkle 1/2 cup chips on top. Gently press down gently. Bake 30 minutes (edges will be golden). Cool completely.
Ice cream flavored filling ingredients
1/2 cup butter, softened
3/4 cup ice cream, melted
3 1/2 cups powdered sugar
Milk
Directions – in a bowl, using a hand mixer, blend butter and melted ice cream smooth. Slowly, blend in powdered sugar and enough milk to get the consistency you want.
Edible cookie dough ingredients
2 cup flour (heated in a microwave safe bowl for 60 seconds for safety purposes)
1/4 cup butter, softened
1/2 cup brown sugar, firmly packed into measuring cup
1 tsp vanilla
1/2 cup mini chocolate chips
Directions – in a bowl, using a hand mixer, beat brown sugar and butter for 2 minutes. Add vanilla. Mix in flour then mini chips. Scoop out tsp of dough. Set aside.
Chocolate frosting ingredients
2 tbs butter, melted
2 tbs unsweetened baking cocoa
2 cups powdered sugar
2 tbs milk
Directions – in a bowl, blend butter and cocoa. Mix in powdered sugar. Add enough milk to get the consistency you want.
Now it’s time to assemble this monstrosity! I am putting this together like Costco does… but next time, I think I will put the chocolate chip cookie cake layer on the bottom, perhaps leave out the cookie dough pieces from the filling and maybe skip the frosting, or drizzle melted chocolate chips.
I am trying to find different cutout recipes to use my heart shaped cookie cutters, so I thought “why not brown sugar cinnamon sugar? And I was in a bit of a hurry, so I decided to use brown butter too.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also preheat your oven to 375 degrees before baking.
Ingredients list
10 tbs butter
1/2 cup brown sugar, firmly packed into measuring cup
2 tbs egg beaters or egg whites (or one half of an egg
2 tbs water
1 3/4 cups flour
1 tbs cornstarch
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
Directions – preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Set aside. In a pan, over medium low heart, brown butter. It takes 10 minutes or so and looks like this.
Pour in a bowl and let it sit at room temp for 10 minutes. Blend in brown sugar. Mix in water and egg beaters/egg whites/half egg. Blend in dry ingredients. If dough seems a little dry, add another tbs or 2 of water. Sprinkle fllour a flat surface to whatever thickness you want. cut out cookies.
place on prepared sheet.
Bake 7 to 9 minutes. Cool completely.
Frost or make sandwich cookies. I used a buttercream frosting and added cinnamon sugar.
Like so many other people, we have had a brutal stretch of cold weather…. making most of us dream of summer. And what says summer more than smores! So I made smores cookies. I didn’t have mini marshmallow bits, so I chopped up the marshmallow pieces from Lucky Charms cereal.
I put some crushed graham crackers in the cookies and some milk chocolate chips. And I topped them with melted hershey kisses and more crushed graham crackers.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I chilled these individual doughs for an hour before baking, so you don’t have to. And preheat your oven to 350 degrees before baking.
Ingredients list
1/2 cup butter
2/3 cup brown sugar
1 egg
1 tbs water
1 tsp vanilla
1 tsp cornstarch
1 tsp baking soda
1 1/2 cups flour
2/3 cup finely crushed graham cracker crumbs
1 cup marshmallow bits
1/2 cup milk chocolate chips
Directions- in a bowl, cream butter and brown sugar. Add egg, water and vanilla. Mix in dry ingredients. Stir in graham cracker crumbs, then mix in marshmallow bits, and chips. Scoop out 1/4 cups of dough. Chill an hour. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 10 minutes, no longer. Cool completely. I topped these with melted hershey kisses and extra graham cracker crumbs.
These originally were for Sabres game day, but since we hired our new Bills coach in Joe Brady, these are for that too! Plus, it is freezing, so I wanted to bake to heat up the house some more.
These are chocolate cookies filled with mini m&ms and milk chocolate chips and topped with inverted hershey kisses.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (same for the baking cocoa). I chilled the dough for a few hours before baking to keep them puffy. And preheat your oven before baking.
Ingredients list
1/2 cup butter, softened
1/2 cup crisco
1 cup brown sugar, firmly packed into measuring cup
1/4 cup sugar
2 eggs
1 tsp vanilla
1/2 cup unsweetened baking cocoa
3 1/4 cups flour
1 tbs cornstarch
1 tsp baking soda
1 tsp salt
1 cup mini m&ms
1 cup milk chocolate chips
Hershey kisses, unwrapped
Directions – in a bowl, cream butter, crisco, sugar and brown sugar. Add eggs and vanilla. Mix in dry ingredients. (If mixture is too dry, add 1 or 2 tbs water). Fold in chips and m&ms. 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 11 to 13 minutes, no longer. Right after removing from oven. Gently press 2 inverted kisses on top.
Another very cold day, so I decided to heat up the house a bit by baking more cookies. Rob asked for chocolate chip cookies. (I have so many to choose from). These use melted butter and a mix of all purpose and bread flour. And I also pressed extra chips into the tops of the cookies as soon as they came out of the oven.
Remember to scoop you flour from your flour bag into your measuring cup so you get the right amount. I chilled the individual doughs for a few hours to help keep them puffy while baking. And, preheat your oven before baking the cookies.
Ingredients list
1 cup butter, melted
2/3 cup sugar
1 cup brown sugar, firmly packed into measuring cup
2 eggs
2 tsp vanilla
2 tbs water
1 tsp baking soda
1 tsp salt
11/2 cups all purpose flour
1 1/2 cups bread flour
1 tbs cornstarch
1 1/2 cups chocolate chips
Directions – in a bowl, combine melted butter, sugar and brown sugar. Add water, eggs and vanilla. Stir in baking soda and salt. Mix in both flours. Fold in chips. Scoop out 1/4 cups 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 11 to 14 minutes, no longer. Cool completely.
I felt the need to make a classic cookie, but with a couple of tweaks. So, I decided on milk chocolate chip cookies, with brown butter and finely ground macadamia nuts.
These are perfectly puffy!
Some tips – remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I like to chill the individual mounds of dough to ensure they stay puffy, but you don’t have to. And, preheat your oven before baking.
Ingredients list
1 cup butter, browned
3/4 cup sugar
3/4 cup brown sugar
2 eggs
2 tsp vanilla
3 cups flour
1 tsp baking soda
1 tbs cornstarch
1 tsp salt
1 cup milk chocolate chips
1/2 cup finely ground macadamia nuts
Directions – to brown butter, place 2 sticks in a fry pan and heat over medium heat until small brown specs appear, stirring occasionally. This might take 10 minutes.
Place brown butter in a bowl and let cool down 10 to 15 minutes. Add sugar and brown sugar. Mix in eggs and vanilla. Blend in dry ingredients. Stir in chips and nuts. Scoop out 1/4 cups dough. Chill a few hours. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper or nonstick baking liners.Stagger cookies on sheet.
Bake 10 to 11 minutes, no longer. Cool completely.
Today’s game took years off my life. But a win is a win. Go Bills. Also, I love josh allen.
These are a soft, thick, puffy chocolate cookie with finely ground walnuts. You can leave them out if you want, use another kind, or throw in some chocolate chips.
These use a mix of bread flour and all purpose flour.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Chill the individual doughs for a few hours and preheat your oven to 350 before baking.
Ingredients list
1 cup butter, softened
1 1/4 cups sugar
2 eggs
1 tsp vanilla
1 1/3 cups chocolate chips (microwaved in a microwave safe bowl in 45 second increments until you can stir them melted)
1 1/4 cups flour
1 cup plus 2 tbs bread flour
1/2 cup unsweetened baking cocoa
1 tsp baking powder
1 tbs cornstarch
1/4 tsp salt
1 cup walnuts, finely ground
Directions – in a bowl, cream butter and sugar. Add eggs and vanilla. Blend in melted chocolate. Fold in dry ingredients. Blend in nuts. Scoop out 1/4 cups dough. Chill a few hours. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 13 to 15 minutes, no longer. Cool completely.
For topping – in a microwave safe bowl, combine 35 unwrapped hershey kisses and 1 tbs butter. Microwave in 45 second increments until you can stir smooth. Spoon on top of cookies.
Today’s treat – brown butter peanut blossoms. I know they are very popular this time of year, so I whipped up a batch this morning. I added some finely ground peanuts, and rolled the doughs in sugar before baking. And of course, topped with hershey kisses!
These are also in honor of my college roommate, Christine, who’s birthday is today and loves peanut butter treats!
I recommend chilling the butter for a bit in fridge after browning, scoop your flour from your flour bag into your measuring cup so you get the right amount, preheat your team before baking and only bake 8 to 9 minutes.
Ingredients list
1 cup butter
1 cup peanut butter
1 1/2 cups brown sugar, firmly packed into measuring cup
1/2 cup sugar
2 eggs
1 tsp vanilla
3 tbs water
3 1/2 cups flour
1 tbs cornstarch
1 tsp baking powder
1/2 tsp salt
1 cup peanuts, finely ground
Extra sugar
Hershey kisses
Directions – in a pan, heat butter in a pan over medium heat, stirring occasionally, until brown specks form. Pour into bowl and place in fridge at least an hour. When you are ready to bake, preheat oven to 375 degreesm. In a combine butter, peanut butter, sugar and brown sugar. Add eggs, water and vanilla. Blend in dry ingredients. Scoop our 1/4 cups dough and roll tops in sugar. Line a cookie sheet with parchment paper and stagger cookies in a row of 2, then a row of one.
Bake 8 to 9 minutes, no longer. Press an unwrapped hershey kisses.
I brought in monster cookies, so I needed a non peanut butter option for work friends who do not love pb. So I thought of sugar cookies. I wanted a little tweak so I used brown butter. Browning butter is super simple. Place the amount in a pan and heat over medium heat, stirring occasionally, until you start to see little brown specs..
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I recommend chilling individual doughs once you scoop them out. And preheat your oven before baking.
Ingredients list
1/2 cup butter, browned
1/2 cup plus 2 tbs sugar
1 tbs vanilla
1 egg
1 1/4 cups flour
1 tsp baking powder
1/2 tsp salt
1 tbs cornstarch
Directions – in a bowl, combine sugar and brown butter. Add egg and vanilla. Blend in dry ingredients. Scoop out 1/4 cups dough. Roll in sugar. Chill a few hours. 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. Frost if desired. Store in covered container.
cookies by christine 