Tag Archives: easy

Fudge brownies cookies with 3 kinds of chips (and special colored M&MS)

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These are a chocolate brownie cookies.  Some have peanut butter chips, some have milk chocolate and others have semisweet.  To differentiate between the milk and semisweet, I placed one red M&M and one blue M&M on the semisweet ones.   You guys guess why I chose red and blue.  🦬🦬🦬🦬🦬🦬

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also, after your scoop out your dough, gently press the chips around the cookie instead of mixing them in with the batter.  Chill the individual doughs for a few hours to prevent spreading.  And, preheat your oven before baking so it cycles to the right temp.

  • Ingredients list
  • 2/3 cup butter crisco
  • 2 cups of sugar
  • 4 eggs
  • 1 1/2 cups flour
  • 1 cup unsweetened baking cocoa
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • Chips!

Directions – in a bowl, cream crisco and sugar.  Add eggs, one at a time, and blend well.  Mix in dry ingredients.   Scoop out 1/4 cups of dough.  Gently press chips on top and sides.  Chill a few hours.  line  a cookie sheet with parchment and stagger cookies (I fit 6 or 8 per sheet, depending on size of the sheet) Preheat oven to 350 degrees.  Bake 10 to 12 minutes, no longer.  Cool completely.  

Store in covered container.

Brownie mix cookies

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These are super simple and are done in no time.  just a few ingredients.    No chilling of the dough necessary.  While they would be fine on their own, I  had some extra fluff filling so I made them into cookie sandwiches.

  • Ingredients list
  • 1 brownie mix
  • 2 tbs flour
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1 tsp vanilla
  • 1 cup chocolate chips

Directions – preheat oven to 350 degrees.  In a bowl, mix brownie mix, flour, eggs, vegetable oil and vanilla.  Blend in chips.   Line a cookie sheet with parchment paper.  Scoop out 1/4 cups dough.  Stagger on prepared sheet.  Bake 11 to 14 minutes, no longer.  Cool completely.  These are fine on their own, or you can make them into sandwich cookies..

Thank you so much for stopping by!

Browned  peanut butter cookies topped with melted hershey kisses

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This variation of peanut butter cookies start with browned butter.  It adds a nice nutty flavor to cookies.  Perfect for peanut butter cookies!   Making browned butter is easy.  You put the butter in a pan.  Turn your stove top burner to medium heat.  Let butter cook for 5 to 10 minutes, stirring occasionally,  until you see tiny brown specks in it.  Set aside for 5 to 10 minutes.

I used finely ground peanuts in these.  You can leave them out if you want.  You could also add peanut butter chips, which I have but forgot to add this time.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also, I recommend chilling the dough at least a few hours.  And, preheat your oven before baking.

  • Ingredients list
  • 1 cup butter, browned and cooled for 5 to 10 minutes
  • 1 1/2 cups brown sugar, firmly packed into your measuring cups
  • 1/2 cup sugar
  • 1 cup peanut butter
  • 2 eggs
  • 1 tbs vanilla
  • 3 1/2 cups flour (scooped from your flour bag into your measuring cup)
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 cup peanuts, finely ground
  • Extra sugar

Directions – in a bowl, combine butter, sugar and brown sugar.  Blend in peanut butter.  Stir in eggs and vanilla.  Mix in dry ingredients,  then fold in nuts.  Scoop out 1/4 cups of dough and roll into extra sugar.  Chill a few hours.  Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 14 to 16 minutes (tops will be lightly golden, make sure bottoms don’t get top dark).  Cool completely. 

Top with melted hershey kisses. 

Store in covered container

White chocolate brownies

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I have a few non chocolate loving friends and work, so I wanted to bring in something non chocolate they would enjoy, so I used white chocolate chips and made white chocolate brownies.  Very fudge like.  The only thing missing- sprinkles!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount, and preheat your oven to 325 degrees before baking

  • Ingredients list
  • 1/2 cup butter
  • 1 1/4 cups white chocolate chips
  • 1/3 cup sugar
  • 2 eggs
  • 1 cup flour

Directions – preheat oven to 325 degrees.  Line an 8×8 pan with tin foil and spray with pam.  Set aside.  In a microwave safe bowl, combine white chips and butter.  Microwave in 45 second increments until you can stir smooth.  Add sugar.  Beat in eggs, one at a time.  Mix in flour.  Evenly spread into pan.  Bake 20 to 25 minutes, edges will be light golden and center will be set.  Cool completely.

  • Topping ingredients list
  • 1/2 cup white chocolate chips 2 tbs heavy cream

In a microwave safe bowl, combine and microwave in 45 second increments until you can stir smooth.  Spread on top of brownies.  Cut and store  in covered container.

Thank you for stopping by today!

When it’s top hot to turn on the oven….

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Summer officially began on Friday and it has made it’s presence known.  Here in Connecticut, like many parts of the country, it is going to be in the triple digits the next few days, with the heat index factored in.  So I decided to go with a no bake treat.  Chocolate covered peanut butter treats.  Super simple and require only a few ingredients.

  • Ingredients list
  • 1 cup butter melted
  • 1/4 cup brown sugar
  • 1 cup peanut butter
  • 2 sleeves graham crackers, finely crushed (2 cups finely crushed)
  • 1 3/4 – 2 cups powdered sugar (scooped from your container into your measuring cup)
  • 1 tsp vanilla

Directions – in a bowl, combine butter, brown sugar and vanilla.  Blend in powdered sugar and cracker crumbs.  Scoop out 2 tbs, roll into balls and slightly flatten.  Pop in fridge for a half hour or so.  Cover with melted chocolate.  Pop back in fridge to firm up chocolate. Store in covered container.

Thanks so much for stopping by today!

Browned butter/bread flour chocolate chip cookies

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Another variation of chocolate chip cookies.  These use browned butter and bread flour.  The bread flour makes the cookies thick and chewy.  I used a combo of semisweer chocolate and mini chocolate chips.

Browned butter is super simple to make.  You cook the butter over low-medium heat until little brown specs appear.  It take 8 to 10 minutes. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the correct amount.  I also recommend forming the dough into tall mounds after you scoop it out and chilling it  for a few hours or freezing it for 30 minutes.  And preheat the oven to 350 degrees before baking so they oven cycles to the right temp.

  • Ingredients list
  • 1 cup butter, browned and cooled
  • 1/4 cup sugar
  • 1 1/4 cups brown sugar, firmly packed into measuring cups
  • 1 egg
  • 1 yolk
  • 2 tsp vanilla
  • 1 tsp heavy cream
  • 2 1/2 cups bread flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup chocolate chips
  • 1 cup mini chocolate chips

Directions – in a bowl, combine butter, sugar and brown sugar.  Blend in egg, yolk, vanilla and heavy cream. Fold in dry ingredients.  Mix in chips.  Scoop out 1/4 cups dough.  Form tall mounds.  Chill a few hours or freeze for 30 minutes.  Preheat oven to 350 degrees.  Line a cookie sheet with nonstick baking liners.  Stagger cookies on sheet.  Bake 10 to 11 minutes, no longer.  Cool completely.   Store in covered container.

Thanks for stopping by today!

Mini chip chocolate chip cookies

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It has been rainy and cold here for what seems like forever.. so much so, that I turned our heat back on today.  I had turned it off for the season, not so much because of money, but because it is May!  Thanks climate change!  Anyways…..

In a fun way to also heat up the house, I made mini chip chocolate chip cookies.  They came out nice and puffy…  a little gooey, but the bottoms were browned, so I popped them in the fridge to firm them up.

I recommend scooping 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 or overnight to keep them puffy.  And, preheat your oven before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 1/2 cup plus 1/3 cup brown sugar
  • 1/2 cup plus 1 tbs sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3 1/2 cups plus 2 tbs flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup mini chocolate chips

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Mix in baking soda and salt.  Fold in flour.   Blend in chips.  Scoop out 1/4 cups of dough.  Chill a few hours or overnight.   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.  If cookies are gushy, pop them in the fridge a few hours to firm them up.  Store in covered container.

Thanks so much for stopping by today!

Chocolate sugar cookie cake mix bars with fudge frosting

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This is a twist on a previous recipe -sugar cookie cake mix bars.   This time, I used all chocolate crinkle cookie mix and devils food cake mix.  Super simply and easy.  I opted for a fudge frosting. But you can use whatever flavor you want.  Sprinkling powdered sugar on to would be good too, I think. 

You can use whatever flavor cookie and cake mix you want.

Remember to preheat your oven so it cycles to the right temp.

  • Ingredients list
  • 1 cake mix
  • 1 cookie mix
  • 2 sticks of butter, melted
  • 3 eggs
  • 1 tsp vanilla

Directions – preheat oven to 350 degrees.  Line a 9×13 sheet with tin foil and spray with baking spray. Set aside.  In a bowl, combine all five ingredients, beat on low-medium speed with a mixer just until blended  (Mixture will be thick).  Spread evenly into prepared pan.  Bake 20 to 23 minutes.  Cool completely.

  • Frosting ingredients
  • 6 tbs butter
  • 1 cup dark chocolate chips
  • 2 tbs unsweetened baking cocoa
  • 1/2 to 2/3 cup powdered sugar
  • 1/3 cup heavy cream
  • 1 tsp vanilla

Directions – in a pan, over low-medium heat, melt butter.   Turn off heat, leaving pan on burner.  Add chips, cocoa, powdered sugar, cream and vanilla.  Stir until melted.  Chill 15 to 20 minutes.   Frost cooled bars. 

Store in covered container. Thanks so much for stopping by today.

Lemon squares

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A request for these were from a friend from work- lemon squares.  They were super easy to make and are topped with a lemon frosting.  

I used fresh lemon juice and lemon zest.  You can use bottled lemon juice if you prefer.  Honestly, zesting a lemon seems like unnecessary work!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also preheat the oven before baking.. and, take these out after 16 or 17 minutes, even if they don’t look completely done.

  • Bars ingredients
  • 1/2 cup butter, melted and cooled for 10 minutes
  • 1/2 cup sugar
  • 1/4 cup powdered sugar
  • 2 eggs
  • 2 tsp lemon zest (opt)
  • 1 tbs lemon juice
  • 1 cup flour
  • 1/2 tsp salt

Directions – preheat oven to 350 degrees.  Line and 8×8 pan with parchment paper.  Set aside.   In a bowl, combine butter, sugar and powdered sugar.  Add eggs, juice and zest.  Blend in flour and salt.  Spread evenly into tapered pants.  Bake 16 to 17 minutes, no longer.  Cool completely.

  • Frosting ingredients
  • 1 cup powdered sugar
  • 2 tbs lemon juice

Directions – combine and evenly spread over bars.  

Let frosting set before cutting.  Store in covered container.

Thanks for stopping by today!

Frosted brownie cookies

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Today’s treat frosted brownie cookies… so simple because they  use a brownie  mix and a few other ingredients.  

You probably could leave them unfrosted, but i think the frosting adds a little extra goodness.

I do recommend chilling the dough and few hours to keep them from spreading too much.

  • Ingredients list
  • 1 brownie mix
  • 2 tbs cocoa powder
  • 2 eggs
  • 1/4 cup butter, melted
  • 1 tbs chocolate syrup
  • 1 tsp vanilla

Directions – in a bowl, mix all ingredients.  Scoop out 1/4 cups of dough and chill a few hours.   Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper or nonstick baking liners.  Stagger cookies on prepared sheet.sheets.  bake 9 to 11 minutes.  They were a little gushy in the middle, but I did not cook them any longer because I was worried about the bottoms burning).  I did pop them in the fridge to firm them up.  Cool completely.

  • Frosting ingredients
  • 1/2 cup butter, softened
  • 2 cups powdered sugar
  • 1/2 cup baking cocoa
  • 1/3 cup heavy cream
  • 1 tsp vanilla

In a bowl, mix ingredients well.  Frost cookies.   Store in covered container.

Thanks so much for stopping by today!