Milk chocolate chip mini m&m chocolate cookies

These are not just large cookies, they are not extra large. I feel they are 2XL. They are basically a cup of cookie dough bc they were the 3rd thing I baked today, after brownies and milk chocolate chip cookies. I made them big and cooked them at a higher temp to finally finish baking.

Remember to spoon your flour from your flour bag into your measuring cup so you get the right amount. I chilled these overnight. They did not spread out at all,so you could flatten the mounds before you chill them. Also preheat your oven to 410 degrees for 20 minutes before baking so it cycles to the eight temp.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup baking cocoa
  • 3 1/4 cups flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1 cup milk chocolate chips
  • 1 cup mini m&ms

Directions – cream butter, brown sugar and sugar. Add eggs and vanilla. Blend in dry ingredients. Mix in chips and m&ms. Divide into 8 equal pieces. Flatten to however thick you want the cookies. Chill a few hours or overnight. Line a cookie sheet with nonstick baking liners. Preheat oven to 410 degrees for 20 minutes. Stagger cookies on sheet. Bake for 10 minutes (no longer because you are baking at a higher temp than usual for cookies)

Thanks for stopping by today! If you make these chocolate mounds of goodness, let me know how they turn out.

XL milk chocolate chip cookies with ground macadamia nuts

To occupy my time before the Bills game tomorrow, I decided to bake a couple of things. Three to be exact, for Damar Hamlin, who continues to recover after a cardiac arrest event during a game on January 2nd. These are milk chocolate chip cookies with ground macadamia nuts. Not sure why I decided to grind them up (with my old school nutgrinder), but I did. These are pretty big cookies. I used 1/2 cup scoops of dough and chilled them overnight so they did not spread out too much.

Remember to spoon your flour from your flour bag into your measuring cup. Chill your dough. And preheat your oven for 20 minutes before baking so the stove cycles to the right temp. Also, do not overcook these. They will seem doughy, but will firm up and be ok after they cool. Or if you eat them warm, is there anything wrong with gushy cookies?

  • Ingredients list
  • 1 1/2 cups butter, softened
  • 3/4 cup sugar
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 4 1/2 cups flour
  • 1 tsp cornstarch
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 2 cups milk chocolate chips
  • Finely ground macadamia nuts (opt)

Directions – cream butter, brown sugar, and sugar. Add eggs and vanilla. Blend in dry ingredients. Fold in chips and ground nuts. Scoop out 1/2 cups of dough and roll into balls. Chill a few hours or overnight. Preheat oven to 375 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners. Stagger cookies on prepared sheets. Bake 11 to 15 minutes. I did mine for 13 and a half. Cool completley. Store in covered container.

Thanks so much for stopping by today! If you make these, let me know how they turn out. Wishing you a day filled with peace and joy. #gobills

Reese’s stuffed cake mix cookies

Reese’s stuffed cake mix cookies

I am bringing in 3 treats to work tomorrow, in honor of the Bills 3 point win over the Dolphins today. 3 has been quite significant recently for the Bills with Damar Hamlin and his miraculous recovery. Plenty to clean up for Buffalo moving forward, but a win is a win. Onto the divisional round.

These Reese’s stuffed cake mix cookies are super simple – a cake mix, water, vegetable oil, one egg, and Reese’s or oreos or other candy to stuff them with. I do recommend preheating your oven to 350 degrees for 20 minutes before baking. And bake no longer than 10 minutes.

  • Ingredients
  • 1 cake mix (I used chocolate)
  • 1 egg
  • 2 tbs water
  • 1/3 cup vegetable oil
  • Reese’s pb cups, unwrapped

Directions – preheat oven to 350 degrees for 20 minutes. In a bowl, combine cake mix, egg, water, and vegetable oil. Mix well. If you feel the dough is too dry. Add more water, one tbs at a time. Scoop out 2 tbs dough. Divide equally into two pieces. Lightly flatten each half. On one flatted half, place one peanut butter cup

Place other flattened piece of dough on top. Make sure dough completely covers reeses. Stagger on prepared cookie sheet. Bake 10 minutes. Cool completely. Store in covered container

Thank you for stopping by today. Hope you have a wonderful day, filled with peace and joy. Go Bills!

Red velvet oreo bars topped with fudge and oreos

I wanted to whip up something for work tomorrow morning. I saw this box of red velvet cake mix and decided make it into bars with a fudge topping and crushed oreos. I also thought about adding m&ms, but that might have been a bit much! You can use whatever cake mix flavor you want.

  • Bars ingredients list
  • 1 red velvet cake mix
  • 2 eggs
  • 8 tbs butter, melted

Preheat oven to 350 degrees for 20 minutes so it cycles to the right temp. Line a 9×13 pan with tin foil and spray with baking spray. In a bowl, combine cake mix, eggs and butter. Press evenly into prepared pan. Bake 15 minutes. (No longer). While bars and baking, make the fudge topping

  • Fudge topping ingredients
  • 1/3 cup evaporated milk
  • 1 1/2 cups sugar
  • 2 cups milk chocolate chips
  • 8 tbs butter
  • 1 tsp vanilla

In a saucepan, combine butter, sugar and evaporated milk. Cook, stirring occasionally, to a boil. Remove from heat. Add chips and stir until melted. Blend in vanilla. Pour over cooled bars.

Sprinkle with crushed oreos.

Store in covered container. Thanks so much for stopping by today. I hope you have a wonderful day, filled with peace, joy and love.

Caramel bars with an oreo crust

Caramel bars with an oreo crust

This is a fabulous, yet pretty easy treat to whip up. It features an oreo crust, homemade caramel and melted milk chocolate on top. You will need oreos, butter, heavy cream, brown sugar and chocolate. I made these in a bread pan. I used a food processor to crush the oreos, but you can also use a rolling pin.

  • Oreo crust ingredients
  • 30 oreos, finely crushed
  • 6 tbs butter, melted

Line a bread pan with tin foil. In a bowl, combine crushed oreos and butter. Press in bottom of foiled pan. Freeze 15 minutes.

  • Caramel filling
  • 1/3 cup brown sugar
  • 8 tbs butter
  • 2 tbs heavy cream

In a saucepan, combine brown sugar and butter. Cook over low-medium heat, whisking, to a boil. Boil 1 minute. Remove from heat. Stir in heavy cream. Let set for 15 minutes. Pour over oreo crust.

Top with melted chocolate. Chill 30 minutes. Cut and store in covered container.

Thanks so much for stopping by today! Wishing you a day of peace, love and joy.

Small batch, XL Peanut butter cookies

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!

Mini chocolate chip cutouts

I hope you can tell this is a Christmas tree

For my first cutout cookies of the season, I opted for a mini chocolate chip recipe and tossed in a few mini m&ms. I like my cookies thick, so these spread out a little more than I prefer. I will try to tweak the recipe to see if I can remedy that. I do recommend mini chocolate chips because the dough is easier to cut with cookie cutters.

These are very old, yet I can’t part with them!

I made my cutouts into cookie sandwiches because I am a terrible decorator. I use a simple vanilla and /or chocolate frosting.

A gingerbread man
Flip the gingerbread man upside down and you have a reindeer

Notes – remember to scoop your flour from your flour bag into your measuring cup. If you chill the dough, take it out a few hours before so it is easier to roll. And preheat your oven to 350 degrees for 20 minutes before baking so your oven cycles to the right temp.

  • Ingredients
  • 1 cup butter, softened
  • 1 cup crisco
  • 1 cup brown sugar
  • 2/3 cup sugar
  • 2 tsp vanilla
  • 1 tsp salt
  • 2 egg yolks
  • 4 cups flour
  • 1 cup mini chocolate chips
  • 1 cup mini m&ms (or you can use another cup of mini chips)

Directions – preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with nonstick baking liners or parchment paper. In a bowl, cream butter, crisco, brown sugar, sugar, vanilla and salt. Blend in yolks. Fold in flour. Dough may take a while to come together. Add a tbs or 2 or water if you want to help blend dough. Mix in chips and m&ms. On a floured surface, roll and cut. Place on your prepared cookie sheet. Bake one sheet at a time, for ten minutes. Cool completley.

Frosting – combine 2 tbs butter (melted), with 2 cups powdered sugar, 2 tbs milk, 1 tsp vanilla. You can add more milk or powdered sugar to get the texture you want. I added green food coloring

These are a Christmas tree, Santa’s ans stockings
A stocking sandwich cookie.

Thanks so much for stopping by today! Appreciate you!

For those who have not entered the “this is too sweet” phase of life.

Tollhouse pie!

I am late posting this,but here is the recipe for the pie I made for Thanksgiving. It is a version of tollhouse pie (some also call it Derby pie). I opted to make a chocolate pie crust, but the traditional flakey pie crust works too.

It is pretty sweet, too sweet for me.. so I have apparently entered the “too sweet. Too salt. Too loud. Too tired” phase of life. Yowsa!

Remember to preheat your oven for 20 minutes before baking.

  • Ingredients for pie crust (king Arthur flour recipe)
  • 1 1/4 cups flour
  • 1/2 cup baking cocoa
  • 1/2 cup powdered sugar
  • 10 tbs butter, cut into cubes
  • 5 tbs cold water

Directions – preheat oven to 350 degrees before baking. In a bowl, combine flour, baking cocoa, and powdered sugar. Using a fork or pastry blender, blend in cubed butter. Mix in water, one tbs at a time. Once well mixed, roll into a ball. Press evenly into prepared 9 inch pie tin. Set aside. Do not bake yet.

  • Filling ingredients
  • 1 cup corn syrup
  • 1 cup sugar
  • 4 eggs
  • 1/2 cup melted butter
  • 1 tbs vanilla
  • 2 cups chocolate chips

Directions – blend corn syrup and sugar. Add eggs and mix well. Blend in butter and vanilla. Mix in 1 cup chips. Pour batter into unbaked crust. Sprinkle remaining 1 cup chips on top. Bake in preheated oven, 350 degrees for 55 to 75 minutes, until top is relativelt firm. Keep an eye on the pie, as baking times can vary. Cool completley. Store in covered container.

Thanks for stopping by today! I wish you much love and happiness. Also, remember to be kind. You never know what battle a person is facing

Chocolate chip/chocolate chocolate chip cookies

While trying to decide between. A chocolate chip and chocolate chocolate chip cookie, I just decided to combine them and present this monstrosity for the Bills victory cookies. Wow, does my mood change after a win.

I decided to brown the butter with these. You don’t have to, but browned butter can give treats a unique and delicious taste. I recommend chilling this dough. Remember to spoon your flour from your flour bag into your measuring cup and to preheat your oven to 325 degrees before baking. I baked these for 18 minutes. I have no idea if they are done, but did not want to burn them. I think my ESPN friends will still be happy with them.

Here are some tips to brown butter – cook it in a pan over low to medium heat, stirring occasionally, until you see little brown bits. Remove from heat and cool 5 to 10 minutes.

Cookie monster!
  • Chocolate chip cookie dough
  • 3/4 cup butter, browned
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 yolk
  • 1 tsp vanilla
  • 2 cups flour
  • 1/2 tsp baking soda
  • 1 tbs cornstarch
  • 1 cup chocolate chips

Directions – in a bowl, combine browned butter, sugar and brown sugar. Add egg, yolk and vanilla. Blend in dry ingredients. Stir in chips

  • Chocolate chocolate chip cookie dough
  • 3/4 cup butter browned
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 yolk
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1/2 cup baking cocoa
  • 1/2 tsp baking soda
  • 1 tbs cornstarch
  • 1 cup chocolate chips

Directions – in a bowl, combine browned butter, brown sugar, sugar. Add egg, yolk and vanilla. Blend in dry ingredients. Mix in chips.

Forming the cookies – scoop out 3 tbs of each dough and mold together, forming a tall mounds of dough. Chill a few hours or overnight. Preheat oven to 325 degrees. Line a cookie sheet with parchment paper. Stagger cookies on it.

This is what I mean by staggering cookies

Bake 15 to 18 minutes (you will see a few golden patches on top). Cool completley. Store in covered container.

Now that’s a cookie!

Thanks for stopping by today!!! Sending you love, peace and joy!

Brownies with chocolate chip cookies baked in

Brownies with chocolate chip cookies baked in

I made these triple chip cookies (semisweet, milk, and white chocolate). They came out waaaayyyyy too flat, so I decided to break them up into large pieces and bake them in brownies. I think my ESPN Radio work friends will be pleased. And you don’t have to put cookies pieces in these brownies, you could add oreos, or the brownies are just fine on their own. 🙂

Remember to preheat your oven to 350 degrees for 20 minutes before baking. And, remember to spoon your flour from your flour bag into your measuring cup.

  • Ingredients
  • homemade chocolate chip cookies, broken into pieces (I used 5 very large, very flat cookies)
  • 1 cup butter
  • 11 oz bag of dark chocolate chips
  • 1 1/2 cups sugar
  • 1/2 cup brown sugar
  • 5 eggs
  • 1 tsp vanilla
  • 2 tbs baking cocoa
  • 1 1/4 cups flour

Directions – preheat oven to 350 degrees for 20 minutes. Line a 9×13 pan with tin foil and spray with baking spray. In a microwave safe bowl, melt butter and chocolate chips on 40 second increments until you can stir smooth. Add sugar and brown sugar. Mix in eggs, one at a time. Add vanilla. Blend in flour and baking cocoa. Spread evenly into prepared 9×13 pan. Lightly press cookies pieces in batter. Bake 25 to 30 minutes, until a toothpick inserted in the center comes put with a few moist crumbs. Cool completely. Store in covered container.

Thanks for stopping by today. Wishing you a wonderful day. And please remember to be kind. Everyone is fighting some sort of battle and your kindness may be just what they need.