Tag Archives: cornstarch

Stuffed Monster Cookies

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I haven’t made stuffed cookies in a while, so I figure I would make these monster cookies and stuff them with Reese’s peanut butter cups (and also hershey kisses bc I ran out of Reese’s). You don’t need to stuff these cookies, they are just fine on their own. But I like to step things up a notch, so I stuffed ’em

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also, chill the individual cookie dough to prevent spreading. And preheat the oven to 350 degrees for 20 minutes so it cycles to the right temp.

  • Ingredients
  • 1 cup butter, softened
  • 1 cup peanut butter
  • 1 1/2 cups brown sugar
  • 1/2 cup sugar
  • 4 eggs
  • 3 tsp vanilla
  • 3 cups flour
  • 2 tsp baking soda
  • 1 tbs cornstarch
  • 2 cups old fashioned oats
  • 2 cups m&ms
  • 1 cup chocolate chips
  • 1 cup milk chocolate chips
  • Reeses pb cups or other candy,unwrapped

Directions – cream butter, peanut butter, sugar and brown sugar. Add eggs and vanilla. Blend in flour, cornstarch, and baking soda. Mix in oats. Fold in chips and m&ms. Scoop out 1/4 cup dough. Divide in half. Slightly flatten one half.

Place 1 Reese’s on top.

Place other flattened half of dough on top.

Cover Reese’s completley.

Chill a few hours or overnight. Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with parchment paper. Stagger cookies on sheet.

Bake 12 to 14 minutes (no longer). Cool completely. Store in covered container.

Thanks so much for stopping by today!

Chocolate chip cookies #2

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Sometimes when i can’t decide what to bake, I go with chocolate chip cookies. I can always make a different version bc I have many to choose from. I have had some issues with ccc (chocolate chip cookies) this summer because of the humidity. They wound up so flat). These did flatten, but not too badly. I credit adding cornstarch and chilling the mounds of cookie dough overnight o helping with that.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (if you pour directly into the measuring cup, you pack the flour in. And that can make for a dry cookie. Also, I recommend scooping out the cookie dough and chilling them in the fridge overnight. And preheat the oven to 350 degrees for 20 minutes do it cycles to the right temp.

  • Ingredients list
  • 1 cup butter, cold and shredded with a cheese grater, or cut into tiny cubes
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 3/4 cups flour (scooped from your flour bag into your measuring cup)
  • 3 tbs cornstarch
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup chocolate chips
  • 1 cup mini chocolate chips

Directions – cream butter, sugar and brown sugar. Add eggs and vanilla. Blend in dry ingredients. Mix in chips. Scoop out 1/4 cups of dough and form into tall mounds. Chill a few hours or overnight. Preheat oven to 350 degrees for 20 minutes before baking. Line a baking sheet with nonstick baking liners. Stagger cookies on prepared sheets (they do spread a bit). Cook 12 to 15 minutes. I took mine out after 15. They were a little gushy on top, but figure they will firm up overnight. Cool completely. Store in covered container.

Thank you for stopping by! I wish you peace and joy.

Chocolate Reese’s Pieces cookies

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I noticed a couple of boxes of Reese’s Pieces in my baking cabinet, so I decided to put them in some large chocolate cookies. These only make 8, so I cut them in half and put some melted chocolate chips on a few halves. Not sure why. Also not sure why I thought it was a good idea to turn on the oven and bake when it is hot and disgustingly humid. Anyways, we celebrate the home run derby with these tomorrow at work.

A few tips : Scoop your flour and baking cocoa from your containers into your measuring cups so you get the right amount. Chill your mounds of dough at least a couple of hours to prevent too much spreading. Preheat your oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.

  • Ingredients
  • 8 tbs butter, melted
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2/3 cup unsweetened baking cocoa
  • 1 egg
  • 1 yolk
  • 1 tsp vanilla
  • 1/4 cup vegetable oil
  • 1 cup flour
  • 1/2 tsp baking soda
  • 1 tbs cornstarch
  • 1 1/2 cups Reese’s pieces

Directions – combine melted butter, sugar, brown sugar, and baking cocoa. Add vanilla, egg, and yolk. Blend in flour, cornstarch and baking soda. Dough will be very soft. Fold in Reese’s pieces. Scoop out 1/4 cups of dough. Chill a few hours on fridge. Preheat ovento 350 degrees for 20 minutes before baking. Line a cookie sheet with parchment paper. I put 4 on a sheet at a time bc they are 1/4 cups of dough each. Bake 12 minutes (no longer). Cool completely. Store in covered container.

Thank you for stopping by today. Please remember to be kind. We all need a little kindness.

Browned butter/Reese’s pieces/mini M&M chocolate cookies

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It is hot and humid today, so why not fire up the oven? 😁 I used browned butter in these because I wanted to speed up the process, as opposed to waiting for the butter to soften to room temp. Browned butter is pretty easy – put it in a pan and cook over low-medium heat, stirring occasionally, just until you see brown specks form. Then immediately remove from heat. I also opted to use Reese’s pieces and mini m&ms, but use whatever mix-ins you want.

Some tips – Remember to scoop your flour directly from your flour bag into your measuring cup so you get the right amount. Chill the individual mounds of dough for a few hours to help prevent spreading. Preheat oven to 350 degrees for 20 minutes when you are ready to bake so it cycles to the right temp.

  • 3/4 cup butter, browned
  • 1 cup brown sugar
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 2 eggs
  • 2 cups flour (scooped from your flour bag into your measuring cup)
  • 1/2 cup unsweetened baking cocoa
  • 1 tbs cornstarch
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup Reese’s pieces
  • 1/3 cup mini m&ms
  • Directions – place butter in a pan and cook over low -medium heat until melted and just until brown specks form. Remove from heat and pour into bowl to cool for for 10 to 14 minutes. Add brown sugar and sugar to butter. Mix in eggs and vanilla. Fold in dry ingredients. Mix in candies. Scoop out 1/4 cups dough. Chill in fridge, or freeze, for a few hours. Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with parchment paper. Stagger cookies on the sheet, as seen below.

Bake at 350 degrees for 10 to 12 minutes. Cool completely. Store in covered container.

Thanks so much for stopping by today. Remember to be kind. We all need kindness in our lives – in terms of giving and receiving!

Milk chocolate chip cookies (that are way too flat)

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Flat as a pancake!

I prefer the cookies I make to be tall, puffy and fluffy. These are the complete opposite of that. I think I may have let the butter soften on the countertop too long. These are so flat! My hubby said they are good (but very sweet. I used milk chocolate chips), so I am sharing this recipe. I am also a bit surprised how many people like flat cookies. 🙂

This is what happens when not enough space is left between cookies 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 to 375 degrees for 20 minutes so it cycles to the right temp for baking.

  • Ingredients
  • 1 cup butter, softened
  • 1 1/4 cups brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 cups flour
  • 1 tbs cornstarch
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups milk chocolate chips

Directions – cream butter, sugar and brown sugar. Add eggs and vanilla. Fold in dry ingredients. Blend in chocolate chips. Scoop out 1/4 cups of dough and form tall mounds. Chill in fridge for 1 hour or so. Preheat oven to 375 degrees for 20 minutes before baking. Line a cookie sheet with nonstick baking liners. Leave plenty of room between cookies because these spread. Cook 10 to 13 minutes. They will likely be a little doughy when removed from oven,but they will firm up. Cool completley. Store in covered container.

Thanks so much for stopping by today. ❤️

An ode to Keebler Cookies Magic Middles

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Fudge filled chocolate chip cookies

Rob and I were talking about store bought cookies from childhood and I mentioned the only ones I really liked were magic middles by Keebler and Mystic Mint (which I know may gross some people out, because they can’t accept mint in a dessert, but I loved them). Anyways, Rob had never heard of magic middles, but I told him I remembered them as a chocolate chip cookie with melted chocolate inside. I looked them up and it was more of a shortbread cookie, but I decided to do my own version with chocolate chip cookie dough. Of course, I did not make enough fudge, so I used leftover Reese’s eggs for the remainder of the dough and added mini m&ms so the cookies could be told apart.

Filled with mini Reese’s eggs

Reminders – scoop your flour from your flour bag into your measuring cup so you get the right amount. Do not pour directly from the bag and pack it in. Give yourself time with these. The fudge needs to harden a bit (I scooped put individual scoops of 1 1/2 tbs, put them in the fridge. Once I stuffed the cookies with then, I popped them in the freezer to make sure the fudge didn’t leak all over the place).

  • Fudge ingredients
  • 14 oz condensed milk
  • 2 cups chocolate chips
  • In a saucepan, combine condensed milk and chips over low heat, stirring occasionally until melted. Grease a sheet of tin foil with butter (I sprayed with butter spray). Scoop out 1 1/2 tbs fudge and place in the fridge for about an hour to firm up.
  • Cookie dough ingredients
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 2/3 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 cups flour
  • 1 tbs cornstarch
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup mini chocolate chips

Directions – cream butter, sugar and brown sugar. Add eggs and vanilla. Blend in dry ingredients. Fold in chips. Scoop out 1/4 cups of cough and divide in half. Slightly flatten and place a ball of fudge on top.

Top with second half of slightly flattened dough.

Seal edges

I ran out of fudge, so I used mini reese’s eggs for the rest of the dough.

And I used mini m&ms for the Reese’s, so people can tell the difference between them and fudge filled cookies

Chill cookie dough for a few hours or freeze for an hour. Preheat oven to 375 degrees for 20 minutes before baking. Bake 12 to 15 minutes (light golden patches on top). Cool completely. Store in covered container.

Very puffy triple chip cookies

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As we enjoy another night of Stanley Cup playoff hockey, I decided to make some chocolate chip cookies. These are made with browned butter and 2 oz of cream cheese. The cream cheese helped them stay thick and they did not spread out at all. You can not taste the cream cheese at all! They stayed nice and puffy and are loaded with 3 kinds of chocolate chips.

A few notes – browned butter is super easy. Place the butter in a sauce pan, cook over low heat . A few minutes after it completely melts, brown specks will appear. Turn off the pan and pour butter in bowl. Let it cool for 30 minutes. Spoon your flour from your flour bag into your container so you get the right amount. And preheat your oven to 350 degrees for 20 minutes before baking so your oven cycles to the right temp.

1/2 cup butter

2 oz cream cheese (I used low fat)

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 yolk

2 tsp vanilla

2 1/4 cup flour (scooped from your flour bag into your measuring cup)

1 tbs cornstarch

1/2 tsp salt

1/2 tsp baking soda

2/3 cup white chocolate chips

2/3 cup milk chocolate chips

2/3 cup semisweet chocolate chips

3 kinds of chips!

Directions – place butter in a pan, cook over low-medium heat until there are small brown specks. Cool in a bowl for a half hour. (Otherwise, the chips may melt and you will have marble cookies). Preheat oven to 350 degrees for 20 minutes before baking. In a bowl, combine cooled butter, cream cheese, brown sugar and sugar. Add egg, yolk and vanilla. Blend in dry ingredients (you may need to use your hands and mix them like meatballs). Mix in chips. Scoop our 1/4 cups dough. Line a cookie sheet with nonstick baking liners. Stagger cookies on the sheet. Bake 10 to 12 minutes (no longer). Cool completely.

Thanks so much for stopping by today!!

Cakey chocolate chip cookies

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Cakey chocolate chip cookies

These are a cakey chocolate chip cookie. Very soft and pillow. I used a half all purpose flour and half bread flour. I incorporated bread flour because I wanted to prevent them from spreading too much. I also froze the dough pieces for 20 minutes to prevent spreading.

Scoop the flour from your flour bag into your measuring cup so you get the right amount and preheat your oven for 20 minutes before baking so it cycles to the right temp.

  • Ingredients
  • 10 tbs butter, softened
  • 4 tbs crisco
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 1/4 cups flour
  • 1 cup bread flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tbs cornstarch
  • 2 cups chocolate chips

Directions – cream butter, brown sugar and sugar. Add eggs and vanilla. Blend in dry ingredients. Fold in chips. Scoop out 3 tbs dough and form into tall mounds. Freeze 20 minutes or chill an hour or two. Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with parchment paper. Stagger cookies on sheet – a row of 2, a row of 1, a row of 2, a row of 1. Bake 12 to 14 minutes. Bottoms will be golden and tops should be mostly set. They will firm up after taken out of the oven. Cool completely and store in covered container.

Thank you for stopping by!❤️❤️

Triple Chip Mudslide cookies

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Triple chip Mudslide cookies

These are a wonderful cookie – fudgy, soft and made with three kinds of chips – semisweet, milk chocolate and dark chocolate. They stayed nice and puffy too, which I love. Flat cookies are not my bag.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. (Don’t directly pour from the bag into the measuring cup). I recommend chilling the scooped out dough for a few hours to prevent cookies from spreading. I also recommend you preheat your oven to 325 degrees for 20 minutes before baking so it cycles to the right temp.

  • Ingredients
  • 1/2 cup butter, melted
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 egg yolk
  • 1/4 cup chocolate syrup
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tbs cornstarch
  • 1/2 tsp baking soda
  • 1/4 cup baking cocoa
  • 1/3 cup milk chocolate chips
  • 1/3 cup white chocolate chips
  • 1/3 cup semisweet chocolate chips

Directions – in a bowl, combine butter, sugar and brown sugar. Add egg, yolk, and vanilla. Fold in chocolate chips. Blend in dry ingredients. (You may need to use your hands to mix it all together if your mixer can’t get it done. Stir in chips. Scoop out 2 tbs of dough and roll into balls. Chill a few hours or overnight. Preheat oven to 325 degrees for 20 minutes before baking. Line a cookie sheet with nonstick baking liners or parchment paper. Stagger cookies on sheet. Bake 11 minutes (no longer). Cool completely. Store in covered container.

Thanks so much for stopping by today! I hope you have a day filled with peace and joy. And remember to be kind. Your kindness may be just what some one needs.

Small batch, XL Peanut butter cookies

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XL Peanut Butter cookies topped with melted hershey kisses

It is rainy and windy here today, so I am baking more cookies (in addition to steak pizziaola), as we watch hockey. Instead of putting a Hersey kiss on top to make peanut blossoms, I melted a bunch of Hersey kisses and out that on top of the cookies instead.

Cookie monster!

A couple of notes about these cookies – I used a mix of cake flour and all purpose flour. If you don’t have cake flour, you make make it by adding 1/2 tbs of cornstarch to 1/2 cup flour and soft together. Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I froze the cookie mounds for 30 minutes to help prevent spreading. I preheated the oven to 410 degrees for 20 minutes before baking. I did not cook these longer than 13 minutes. I did not want them to get too done and dry out.

These make 5 really big cookies. You can double the recipe and make 10 if you want.

  • Ingredients list
  • 12 cup butter, cold, grated with a cheese grater or cut into small cubes
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/4 cup peanut butter
  • 1/2 tsp cornstarch
  • 1/2 tsp baking soda
  • 1/2 cup cake flour
  • 1 cup flour

Directions – cream butter, sugar and brown sugar. Add egg, vanilla and peanut butter. Blend in dry ingredients. Divide evenly into 5 pieces of dough and roll into tall mounds. Roll each in sugar. Freeze at least 30 minutes. Preheat oven to 410 degrees for 20 minutes. On a cookie sheet lined with nonstick baking liners or parchment paper, place 5 cookies on it, leaving room between each because cookies spread. Bake 10 to 13 minutes. No longer than 13 minutes. Cool completely.

Topping – in a bowl, combine 20 unwrapped hershey kisses with 1 tsp vegetable oil. Microwave in 30 second increments until you can stir smooth. Spoon on top of cooled cookies. Store in covered container.

Thank you so much for stopping by! I hope you have a day filled with happiness, love and kindness!