For treat #2 of Super Bowl at ESPN Radio, I present puffy peanut butter cookies topped with melted hershey kisses. Usually they are topped with a hershey kiss, but I decided to melted a bunch this time instead 🙂
Also delicious without chocolate!
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also preheat your oven.
Ingredients list
1 cup crisco
1 1/2 cups peanut butter
2/3 cup sugar
2/3 cup brown sugar
2 eggs
1 tsp vanilla
4 tbs milk
3 cups flour
2 tsp baking soda
1 tsp salt
Directions – preheat oven to 375 degrees. Line a cookie sheet with parchment paper. . in a bowl, cream crisco, peanut butter, brown sugar, and sugar. Add eggs, vanilla, and milk. Fold in dry ingredients. Scoop out 3 to 4 tbs dough and form tall cylinders. Roll in sugar. Stagger on prepared cookie sheets. Bake 10 to 12 minutes (no longer). Cool completely. Top with melted chocolate. Store in covered container.
For the final nfl regular season weekend, I am providing 2 treats for tomorrow morning at ESPN Radio. These are black cocoa whoopie pies. Black cocoa is used in oreos, so these taste like soft oreos. And I made an oreo like filling too. Woo hoo.
A reminder to scoop your flour/baking cocoa/powdered sugar from your container into your measuring cup so you get the right amount. Also preheat your oven to 375 degrees for 20 minutes before baking so it cycles to the right temp.
Whoopie pie ingredients
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tbs water
1 tsp vanilla
2 cups flour
1/4 cup baking cocoa
2 tsp baking powder
2 tbs cornstarch
Directions – preheat oven to 375 degrees for 20 minutes. Line a cookie sheet with parchment paper. In a bowl, cream butter and sugar. Add eggs, water and vanilla. Blend in dry ingredients. Scoop out 1.5 to 2 tbs dough (I used a cookie scoop) and stagger on prepared cookie sheet. Bake 10 to 11 minutes (no longer so they don’t dry out. Cool completely.
Filling mixture list
1/4 cup crisco
1 1/2 to 2 cups powdered sugar
1 tbs sugar
1 tsp vanilla
2 tbs water (or more)
Directions – in a bowl, blend ingredients well. Spread between 2 cookies.
Store in covered container. Thanks for stopping by today! I’m hoping my Bills have a playoff spot clinched before we kick off against the Dolphins Sunday night.
Rob alerted me to the fact that I have not baked “in a while” (3 days 😉) and wondered if I could bake a treat. So after we took our nightly walk with Gracie, I whipped up some chocolate chip cookies. Being a little short on time, I used crisco as opposed to butter (I always like to chill my dough when I use butter to try and keep the puffiness in the cookies).
Remember to scoop your flour bag into your measuring cup so you get the right amount. And, preheat your oven to 375 degrees for 20 minutes before baking so it cycles to the right temp.
Ingredients list
1 cup crisco
1 cup sugar
1/2 cup brown sugar
2 eggs
2 tbs water
1 tsp vanilla
3 cups flour
1/2 tsp salt
1 tsp baking soda
1 cup chocolate chips
1 cup mini chocolate chips
Directions – preheat oven to 375 degrees. Line a cookie sheet with nonstick baking liners. In a bowl, cream crisco, sugar, brown sugar,eggs, vanilla and water. Add dry ingredients. Fold in chips. Scoop out 1/4 cups of dough. Stagger cookies on cookies sheet. Bake 10 to 12 minutes. Remove and cool completely. I stored mine in the fridge to firm them up.
Who’s ready for the next Bills game? This girl! Thanks for stopping by today.
I wanted to make cookies for work tomorrow morning as college football’s championship weekend wraps up, but I am also tired (because i put up one of our Christmas trees), so I make them into sugar cookie bars instead.
My Christmas tree topper!
Remember to scoop from your flour bag into your measuring cup so you get the right amount. Preheat your oven to 35p degrees for 20 minutes before baking. And, don’t bake these longer than 10 to 12 minutes. They may seem a little doughy, but you don’t want them to dry out.
Ingredients list
1/2 cup crisco
1/2 cup butter crisco
1 cup sugar
1 tsp vanilla
2 tbs water
1 egg
2 1/2 cups flour
2 tsp baking powder
Directions – preheat oven to 350 degrees for 20 minutes so your oven cycles to the right temp. Spray a 9×13 pan with baking spray. In a bowl cream crisco, butter crisco and sugar. Add egg, eater and vanilla. Stir in dry ingredients. (If dough seems to sticky, add another 1/4 cup flour). Press evenly into prepared pan. Bake 10 to 12 minutes. Cool completely.
Frosting ingredients
1/2 cup butter
3 cups powdered sugar
4 to 6 tbs milk (depending on consistency you want)
1 tsp vanilla
In a bowl, cream butter and powdered sugar. Add milk and vanilla. Frost Bars. Cut and store in covered container.
I was a little short on time tonight, so I made mini M&M chocolate chip cookies, using crisco and butter crisco. By using crisco instead of butter, I did not need to chill the dough to keep them puffy.
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 for 20 minutes before baking.
Ingredients
1/2 cup crisco
1/2 cup butter crisco
1 cup sugar
1/2 cup brown sugar
2 eggs
2 tbs water
2 tsp vanilla
3 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup mini m&ms
1 cup chocolate chips
Directions – preheat oven to 375 degrees. Line a cookie sheet with parchment paper. In a bowl, cream crisco, butter crisco, sugar, brown sugar, eggs, water and vanilla. Blend in dry ingredients. Mix in chips and m&ms. Scoop out 3 tbs of dough and form tall cylinders. Stagger on prepared cookie sheets. Bake 8 to 11 minutes. Bottoms will be golden. Cookies will be a little undone on top, but will firm up as they cool. Store in covered container.
Thanks for stopping by! Remember to be kind because everyone is fighting some sort of battle. Go Bills!
Another big game for the Bills this week – at Cincinnati on Sunday Night Football. Night games are tough because 1) they get over after 11 pm and 2) I have all day to get nervous. I prefer 1 pm Sundays! Anyways, a game of this magnitude calls for me to step up my cookie game for work tomorrow morning. So here are sugar cookies stuffed with brownies. Perhaps I should have drizzled them with a fudge topping! Next time, perhaps!
Remember to scoop your flour bag into your measuring cup so you get the right amount. Also chill the individual cookie doughs before baking to prevent spreading.
Ingredients list
1 pan of brownies, baked as directed, cooled and cut into small squares
1 1/2 cups crisco
1 1/3 cups sugar
4 eggs
1 tbs vanilla
4 1/2 cups flour
1 tsp salt
1 tsp baking powder
Directions – cream crisco and sugar. Add eggs and vanilla. Blend in dry ingredients. Scoop out 1 tbs dough and lightly flatten.
Place a brownie square on top
Top with a other tbs of dough
Seal edges to completely cover brownie.
Chill doughs for a few hours. When ready to bake, preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with parchment paper. Stagger cookies on sheet.
Bake 12 to 14 minutes. Bottoms will be lightly golden. The tops were a little doughy so I popped them in the fridge to firm them up. Store in covered container (either in fridge or on countertop).
Thanks for stopping by today. Hope you have a wonderful day, filled with peace, joy and love. Go Bills!
I had some extra crushed oreos leftover from my oreo topped chocolate chip cookie recipe, so I needed to make another treat to use them up. I figured peanut butter cookies was a good option.
Melted chocolate on the bottom
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also chill the individual mounds of dough for a few hours to keep the cookies from spreading. And, preheat your oven to 375 degrees for 20 minutes before making so it cycles to the right temp.
Ingredients list
1/2 cup crisco
1/2 cup peanut butter
1/2 cup brown sugar
1/2 cup sugar
1 egg
1 tsp vanilla
1 1/4 cups flour
1/2 tsp baking powder
3/4 tsp baking soda
3/4 cup crushed oreos
Directions – cream crisco, peanut butter, brown sugar and sugar. Add egg and vanilla. Blend in dry ingredients. Mix in crushed oreos. Scoop out 1/4 cups dough. Chill a few hours. Preheat oven to 375 degrees for 20 minutes. On a cookie sheet lined with parchment paper, stagger cookies. Bake 12 to 14 minutes. Cool completely. I felt the bottoms of the cookies were a little too dark, so covered them in melted milk chocolate and let the chocolate set. Store in covered container.
After a series of humidity-induced chocolate chip cookies, I wanted to see if I had the same issue with other types of cookies. So I opted for peanut butter. I threw in some Reese’s pieces and mini m&ms too. These stayed nice and puffy. I figure they will be a hit at work tomorrow. Unless people don’t like peanut butter. Then, that’s on them.
Remember to – scoop your flour from your flour bag into you measuring cup so you get the right amount, chill the mounds of dough at least a few hours and preheat oven to 375 degrees for 20 minutes before baking so it cycles to the right temp.
Ingredients
1 cup Crisco
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 1/2 cups flour (scooped from your flour bag into your measuring cup so you get the right amount)
3/4 cup m&ms
3/4 cup Reese’s pieces
Cookie monster grabbed a hot cookie!
Blend crisco and peanut butter. Mix in sugar and brown sugar. Add eggs and vanilla. Stir in dry ingredients. Add candies. Scoop out 1/4 cups dough. Chill mounds of dough a few hours. Preheat oven to 375 degrees for 20 minutes before baking. Line a cookies sheet with nonstick baking liners. Stagger cookies on sheet. Bake 9 to 11 minutes (golden brown on bottom). Cool completely. Store in covered container.
Thanks so much for stopping by today! Remember to be kind!
To celebrate having one of our favorite co-workers on campus this week in Bristol – the one and only Harry Douglas, of “Fitz and Harry” on ESPN Radio, as well as day 2 of the 2023 NFL draft, I present brownie stuffed chocolate chip cookies. I “cheated” and used a mix for the brownies. But honestly, I think brownie mixes are just fine to use and make great brownies, especially when you are pressed for time.
Nothing wrong with using a brownie mix!
Remember to scoop your flour from your flour bag into your measuring cup so you get the correct amount. If you pour directly from the bag to the measuring cup, it gets packed in, and you could end up with dry cookies! I chilled the dough overnight to prevent spreading. Also, preheat the dough for 20 minutes before baking so it gets to the right temp.
Ingredients list
1 pan brownies baked and cooled, cut into 2 inch squares
2 1/4 cups flour
1/2 tsp salt
1 tsp baking soda
1 tsp cornstarch
1/2 cup crisco
3/4 cup brown sugar
3/4 cup sugar
2 tsp vanilla
2 eggs
2 cups chocolate chips
Directions – in a bowl, cream crisco, sugar and brown sugar. Add eggs and vanilla. Blend in dry ingredients. If dough seems a little try, add a tbs or 2 of water. Fold in chips. Scoop out 1/4 cups of dough. Divide in half and slightly flatten.
Place a small brownie square on top.
Top with other half of flattened cookie dough
Seal edges so you can’t see brownie.
Chill dough at least a few hours or overnight. Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with nonstick baking liners. Stagger cookies on sheet. Bake 13 minutes – there will be light golden patches on top. Don’t bake them too much longer. Even if they are a little doughy, they will firm up. Store in covered container.
There is magic inside this cookie!
Thanks so much for stopping by! I wish you peace and joy today. Remember to be kind. Life can be so hard for people. We are all fighting a battle, and some are worse than others.
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.
cookies by christine 