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.
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!
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 manFlip 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 stockingsA stocking sandwich cookie.
Thanks so much for stopping by today! Appreciate you!
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
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!
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.
Today’s request from Rob – a chocodile. I had never heard of one before, but learned it is a chocolate covered twinkie. It gave me a chance to use my twinkie pan (one of many baking items I have that get little or no use. Hello – cherry maker, mini cake pop maker, mini pie maker, large cupcake pan, to name a few)
Ingredients
1/2 cup butter, softened
1 cup sugar
2 eggs
1 yolk
3/4 cup milk
1 tsp vanilla
1 1/2 cups flour
1 tsp baking powder
Directions – preheat oven to 350 degrees for 20 minutes before baking. Spray a canoe or twinkie pan with baking spray. In a bowl, cream butter and sugar. Add eggs, yolk and vanilla. Blend in milk, then dry ingredients. Spoon batter into prepared pans 3/4 of the way full. Bake 15 to 18 minutes (a toothpick inserted in center of twinkie comes out clean) cool 10 minutes. Use a plastic knife to remove from pan. Cool completley.
Twinkie pan put to good use
Filling ingredients
1/2 cup butter, softened
1 cup marshmallow fluff
1 1/2 cups powdered sugar
1 tsp vanilla
In a bowl, beat ingredients together. Use the bottom of a wooden spoon to poke 3 holes in the bottom of a cooled twinkie.
Then using a pasty bag or decorating apparatus, carefully fill the three holes. Do not overfill.
Topping – in a microwave safe bowl, heat 1/2 cup cream for 1 minute. Add 1 1/2 cups chocolate chips. Let set 5 minutes. Stir smooth. Spread over top of filled twinkies. Store in covered container
I was a little messy with the topping 🙂
Thanks so much for stopping by. Wishing you a wonderful day. Remember to be kind. Life can be so hard, try to make someone’s day a little brighter. And, Go Bills!!!
A simple, yet great way to get your chocolate fix. Brownies, yet in cookies form. Plus, they take less time to bake than brownies, 10 minutes, as opposed to 20. Remember to scoop your flour from your flour bag into you measuring cup and preheat your oven for 20 minutes before baking.
Ingredients
An 18.3 oz brownie mix
1/4 cup flour
2 eggs
5 tbs vegetable oil
2 tbs water
1 cup chocolate chips
Directions – preheat oven to 350 degrees for 20 minutes before baking. Line cookie sheets with parchment paper or nonstick baking liners. In a bowl, combine brownie mix, eggs, oil, and water. Fold in chips. Scoop out 2 tbs of dough and place on baking sheets. Do not put too close together bc they spread a little. Bake 10 minutes. Sprinkle warm cookies with powdered sugar. Cool completely. Store in covered container.
Cookie monster!
Thanks so much for stopping by today. I hope you have a wonderful day, filled with peace, joy and love
Another chocolate chip cookie recipe. This one uses olive oil instead on butter or crisco. I was quite pleased with how they turned out. I used my 1/4 cup cookie scoop, so they are big!
Notes- spoon your flour from your flour bag in your container so you get the correct amount. I scooped out my dough and put it in the freezer for an hour, to keep them from spreading too much. You could also pop the mounds of dough in the fridge for a few hours. Preheat your oven for 20 degrees before baking so the oven cycles to the right temp.
Ingredients
1/2 cup olive oil
3/4 cup sugar
1/2 cup plus 2 tbs brown sugar, packed into your measuring cup)
1 egg
1 yolk
2 tbs warm water
2 1/4 cups flour
1 tsp cornstarch
1 tsp baking soda
1/4 tsp salt
1/4 tsp baking soda
1 1/2 cups chocolate chips
Directions – in a bowl, combine olive oil, sugar and brown sugar. Add egg, water, and yolk. Blend in dry ingredients. Mix in chips (i used my hands at this point, like making meatballs). Scoop our 1/4 cups of dough. Roll into tall mounds. Chill a few hours in fridge or freeze for an hour. Preheat oven to 350 degrees before baking. Line a sheet with nonstick baking liners. Bake 12 to 14 minutes (light golden patches on top) store in covered container
For the 5th (!) time since the fall of 2020, the Bills are playing the Chiefs. Both teams are 4-1, and jockeying for the top spot in the AFC. Monster game calls for monster cookies! These are huge, filled with peanut butter, oats, chocolate chips, mini m&ms and milk chocolate chips. Go Bills!
Reminders- spoon flour from flour bags into measuring cups to get the right amount. Preheat oven to 400 degrees for 20 minutes before baking.
Ingredients
1 cup butter, cold, grated with a cheese grater or cut into tiny squares
1 cup brown sugar
1/2 cup sugar
1 1/2 cups peanut butter
2 eggs
2 yolks
1 cup quick oats
2 cups cake flour
2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
2 tsp cornstarch
1 cup milk chocolate chips
1/2 cup m&ms
1/2 cup chocolate chips
Directions -preheat oven to 400 degrees before baking. Line 2 cookie sheets with nonstick baking liners. In a large bowl, cream butter, brown sugar and sugar. Add eggs and yolks. Blend in dry ingredients and oats. Mix in m&m and chips. (I actually ised my hands for that last part). Divide dough into 12 equal pieces. Roll into balls. Flatten slightly. Bake 10 to 12 minutes in the preheated oven. Cool completley. Store in covered container.
That’s a lot of cookie!
Thanks for stopping by today! If you make these, let me know how they turn out!
cookies by christine 