On this Friday, I present milk chocolate and semisweet chocolate chip cookies with crushed cookie dough oreos. (I wanted to use up the oreos I had left). These are large and puffy and spectacular!
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. And chill the individual doughs for a few hours before breaking. As always, preheat your oven before baking.
Ingredients list
1 cup butter, softened
1/2 cup crisco
1 1/2 cups brown sugar, firmly packed into measuring cups
3/4 cup sugar
2 eggs
2 tsp vanilla
3 3/4 cups flour
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup crushed cookie dough oreos
1 cup milk chocolate chips
1 cup semisweet chips
Directions- in a bowl, cream butter, crisco, sugar, and brown sugar. Add eggs and vanilla. Blend in dry ingredients, then crushed oreos. If dough seems a little dry, add a tbs or 2 of water. Mix in chips. Scoop out 1/4 cups dough. Chill a few hours. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet.
Bake 13 to 15 minutes, no longer. Cool completely.
I am a big fan of adding crushed cookies or crushed nuts to treats to take it up a notch. These chocolate chip cookies have some finely crushed chips ahoy mixed in the cookies and sprinkled on top before baking.
I chilled the individual mounds of dough for a few days and they stayed nice and puffy. Remember to scoop your flour from your bag into your measuring cup so you get the right amount. And, preheat your oven before baking
Ingredients list
1 cup butter, softened
1/2 cup crisco
3/4 cup sugar
11/2 cups brown sugar, firmly packed into measuring cup
2 eggs
1 tsp vanilla
3 3/4 cups flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 cups finely crushed chips ahoy
1 cup chocolate chips (I used mini in these)
Directions – in a bowl, cream butter, crisco, sugar and brown sugar. Add eggs and vanilla. Mix in dry ingredients, then crushed chips ahoy. Stir in mini chips. Scoop out 1/4 cups dough.
Roll tops and sides of individual doughs in extra crushed chips ahoy.
Chill a few hours. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper, stagger cookies on sheet.
Bake 13 to 15 minutes, no longer.
This is what happens when you forget to set the timer and have to keep checking the bottoms of the cookies with a spatula
I noticed a carrot cake mix and a snickerdoodle cookie mix and thought they’d be perfect together in bar form, with some mini chocolate chips and cream cheese frosting. Super easy recipe for the bars just 5 ingredients!
A perfect treat for Sabres game day as we go for a 6th straight win!
Ingredients list
1 carrot cake mix
1 snickerdoodle mix (minus the cinnamon sugar packet)
3 eggs
1 cup butter, melted
1 cup mini chocolate chips (opt)
Directions – line a 9×13 pan with tin foil and spray with baking spray. Set aside. Preheat oven to 350 degrees. In a bowl, blend cookie and cake mixes. Mix in eggs and melted butter. Stir in chips. Evenly spread into prepared pan. Bake 18 to 22 minutes (no longer). Cool completely.
Frosting ingredients
1/2 cup butter, softened
8 oz cream cheese, softened
3 cups powdered sugar (scooped from container into your measuring cup so you get the right amount)
2 tbs heavy cream
1 tsp vanilla
Directions – in a bowl, cream butter and cream cheese. Slowly blend in powdered sugar. Mix in vanilla and cream. Frost bars.
I had a bag of mallo cups and wanted to use them up, so I thought of making a s’mores related treat.
I also have seen some articles that suggest using toasted sugar in cookie recipes, so I thought i would use the mallo cups stuffed in milk chocolate chip cookies made with toasted sugar and some finely ground graham crackers.
Stuffed with mallo cups
First about toasting the sugar- you don’t have to.. but if you want to – place the cup of sugar on a cookie sheet and spread to a relatively thin layer. Bake in a preheated oven (350 degrees) for 15 minutes, or so, stirring every so often, until sugar is a light golden, like below.
I also used a combo of all purpose flour and bread flour. Bread flour makes cookies a little more chewy. You can use just all purpose flour entirely.
These are stuffed with Reese’s pb hearts (the mini chips are the marker)
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I recommend chilling the dough a few hours before baking. And, preheat the oven before baking.
Ingredients list
1 cup butter, softened
1 cup brown sugar, firmly packed into measuring cup
1 cup sugar, toasted (see above for directions)
3 1/2 tsp baking powder
2 tsp baking soda
2 tsp salt
4 eggs
3 cups all purpose flour
1 1/2 cups bread flour
1/2 cup finely crushed graham cracker crumbs
2 cups milk chocolate chips
Mallo cups
Directions – in a bowl, cream butter, brown sugar, toasted sugar, baking soda, baking powder and salt. Add eggs and blend well. Mix in flours, then graham cracker crumbs. If dough seems a bit dry, add a tbs or two of water. Scoop out 1/ cup of dough.
Divide in half and slightly flatten each half.
On one half, place a mallo cups.
Top with other flattened half and seal edges.
Chill a few hours. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with nonstick baking liners. Stagger cookies on sheet. Bake 16 to 20 minutes (golden spots on top). Cool completely. Store in covered container.
Rob asked for brownies today, with some crushed oreos on top. So I made those, cut out a few for him and wantes to make the rest a little fancy, so I topped them with caramel frosting, melted milk chocolate chips and crushed oreos.
My caramel layer got a little thicker and harder to than I wanted, because I went to let Gracie in and the cold air hit it and really made it too thick to spread, so I microwaved it for 30 seconds and was able to spread it.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also preheat your oven to 350 degrees before baking.
Brownies ingredients
1 cup butter
1 3/4 cups dark chocolate chips
1 1/2 cups sugar
1/2 cup brown sugar, firmly packed into measuring cup
5 eggs
2 tsp vanilla
1 1/4 cups flour
1 tsp salt
2 tbs special dark cocoa
1 cup chocolate chips
Crushed oreos
Directions – preheat oven to 350 degrees. Line a 9×13 pan with tin foil and spray with baking spray. Set aside. In a microwave safe bowl, melt butter and dark chocolate chips. Mix in brown sugar and sugar. One at a time, beat in eggs, then vanilla. Do not overnight. Blend in dry ingredients. Mix in chips. Evenly spread into pan. Sprinkle crushed oreos on top. Bake 25 to 30 minutes or until a toothpick inserted in center comes out with a few moist crumbs. Cool completely. Using the bottom of a wooden spoon, poke holes, about halfway down, in brownies.
Caramel frosting ingredients
6 tbs butter
1 3/4 cups brown sugar, firmly packed into measuring cups
1/4 cup plus 3 tbs heavy cream
Pinch of salt
2 tsp vanilla
Directions – in a saucepan, heat butter, brown sugar, heavy cream and salt over medium heat to a boil, stirring occasionally. Once boiling, contstantly stir until thick (from 5 to 10 minutes). Remove from heat and add vanilla. Wait a minute or two, then pour over brownies. Let set about 5 minutes.
In a microwave safe bowl, melt 1 cups milk chocolate chips in 45 seconds until you can stir melted. Pour over caramel layer. Top with more crushed oreos.
I need to use up my Reese’s hearts so I can buy the Reese’s eggs, so I decided to use a peanut butter cookie mix,
a yellow cake mix,
some eggs, melted butter and one cup peanut butter. Tossed in about 20 of these and made bars.
Ingredients list
1 peanut butter cookie mix
1 yellow cake mix
3 eggs
1 cup butter, melted
1 cup peanut butter
Reese’s hearts, chopped into large pieces
Directions – preheat oven to 350 degrees. Line a 9×13 pan with tin foil and spray with baking spray. Set aside. In a bowl, mix cake and cookie mixes together. Add eggs and melted butter. Blend in peanut butter. Mix in Reese’s hearts. Evenly spread into prepared pan. Gently press extra Reese’s hearts on top.
Bake 19 to 24 minutes (edges will be golden). Cool completely. Cut into squares and store in covered container.
In honor of the US women’s Olympic hockey team winning the gold medal and our men’s team taking on Canada for gold Sunday, I really wanted to step up my dessert game. I saw Costco has this new chocolate chip cookie bar cake – a chocolate cake layer, creamy filling with pieces of edible cookie dough, chocolate chip cookie cake, topped with a thin layer of chocolate frosting. I think next time, I would put the cookie cake layer on the bottom (because it is kind of heavy) or make a yellow layer and add chocolate chips to it. It took a while to make, but the weather is not great, so why not try this?
Remember to scoop your flour from your flour bag into your measuring cups so you get the right amount. Same goes for your powdered sugar and baking cocoa. And, preheat your oven before baking.
Before you start this process, take out 4 and 1/2 sticks of butter and set aside, so they soften.
Also take out 3/4 cup ice cream and put in a cup before baking, in the fridge, so it melts.
I used chocolate chip cookie dough
I didn’t want to make this using 9×13 pans, so I found these 8×10 at the dollar tree.
Fudgy chocolate cake layer ingredients
1/2 cup butter, melted
1 1/4 cups brown sugar, firmly packed into measuring cups
2 eggs
1 tsp vanilla
1 cup flour
1 /4 cup plus 2 tbs unsweetened baking cocoa
1/2 tso baking soda
1/2 tsp salt
1/2 cup hot water
Directions -Preheat oven to 350 degrees. Line an 8×10 pan with parchment paper and set aside. In a bowl, combine melted butter and brown sugar. Add eggs and vanilla. Mix in dry ingredients. Pour in water and just stir until batter evenly blended. Pour into prepared pan. Bake 25 to 30 minutes, until a toothpick inserted in center comes out with a few moist crumbs. Cool completely.
Chocolate chip cookie cake ingredients
1 cup butter, melted and cooled 5 minutes
1 cup brown sugar, firmly packed into measuring cup
3/4 cup sugar
2 eggs
1 egg yolk
2 tsp vanilla
2 1/2 cups flour
1 tbs cornstarch
1/2 tsp baking powder
1 tsp salt
1 cup chocolate chips (plus 1/2 cup)
Directions – preheat oven to 350 degrees. Line an 8×10 pan with tin foil and spray with baking spray. Set aside. In a bowl, blend butter, sugar, brown sugar, eggs, yolk and vanilla. Add dry ingredients. Mix in 1 cup chips. Press into prepared pan. Sprinkle 1/2 cup chips on top. Gently press down gently. Bake 30 minutes (edges will be golden). Cool completely.
Ice cream flavored filling ingredients
1/2 cup butter, softened
3/4 cup ice cream, melted
3 1/2 cups powdered sugar
Milk
Directions – in a bowl, using a hand mixer, blend butter and melted ice cream smooth. Slowly, blend in powdered sugar and enough milk to get the consistency you want.
Edible cookie dough ingredients
2 cup flour (heated in a microwave safe bowl for 60 seconds for safety purposes)
1/4 cup butter, softened
1/2 cup brown sugar, firmly packed into measuring cup
1 tsp vanilla
1/2 cup mini chocolate chips
Directions – in a bowl, using a hand mixer, beat brown sugar and butter for 2 minutes. Add vanilla. Mix in flour then mini chips. Scoop out tsp of dough. Set aside.
Chocolate frosting ingredients
2 tbs butter, melted
2 tbs unsweetened baking cocoa
2 cups powdered sugar
2 tbs milk
Directions – in a bowl, blend butter and cocoa. Mix in powdered sugar. Add enough milk to get the consistency you want.
Now it’s time to assemble this monstrosity! I am putting this together like Costco does… but next time, I think I will put the chocolate chip cookie cake layer on the bottom, perhaps leave out the cookie dough pieces from the filling and maybe skip the frosting, or drizzle melted chocolate chips.
With Valentine’s day approaching, I am trying to make as many different varieties of cutout cookies using my heart cookie cutters. These use crisco in the cookies and you can leave them plain, sprinkle sugar on top before baking or frost them, after they are completely cooled,with a simple vanilla frosting.
1 1/3 cups crisco
1 1/2 ,cups sugar
1 egg
1 1/2 tbs plus 1 tsp milk
2 cups flour
11/2 tsp baking powder
1/4 tsp salt
Directions – preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Set aside. in a bowl, cream crisco and sugar. Add egg, milk and vanilla. Blend in dry ingredients. Sprinkle a clean, flat surface with flour. Cut out cookies and stagger on prepared sheet.
A simple mid-week treat to help heat up the house on another frigid morning – milk chocolate chip bars. I used milk chocolate, but you can use whatever flavor chips you want.
I also had some finely ground macadamia nuts i wanted to use up, so I threw them in as well.
These come together quickly. Bake in 20 to 22 minutes.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Firmly packed your brown sugar into your measuring cup, and preheat your oven before baking.
Ingredients list
1 cup vegetable oil
1 cup brown sugar, firmly packed into measuring cup
1/2 cup sugar
2 eggs
1 tbs vanilla
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 1 /2 cups milk chocolate chips
1/2 cup macadamia nuts, finely ground (opt)
Directions- preheat oven to 350 degrees. Line a 9×13 pan with parchment paper. Set aside. In a bowl, combine oil, sugar and brown sugar. Add eggs and vanilla. Mix in dry ingredients. Stir in 1 cups chips. Evenly press into prepared pan.
Sprinkle remaining chips on top and gently press down into dough.
Bake 18 to 22 minutes, no longer (edges will be lightly golden).
While trapsing through the grocery store today, I stumbled up JIF chocolate peanut butter. So I used it in one of my peanut butter cookie recipes and topped them with melted hershey kisses.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also, firmly packed your brown sugar into your measuring cup. And preheat your oven before baking.
Ingredients list
1 cup crisco
1 1/2 cups chocolate peanut butter
2/3 cup sugar
2/3 cup brown sugar
2 eggs
4 tbs milk
2 tsp vanilla
2 cups all purpose flour
1 cup bread 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, chocolate peanut butter, sugar and brown sugar. Mix in eggs, milk and vanilla. Blend in dry ingredients. Scoop our 1/4 cups of dough and roll tops in extra granulated sugar. Stagger cookies on sheet. Bake 10 minutes, no longer. Cool completely. Top cookies with melted hersey kisses.
cookies by christine 