I saw the super XL size of Reese’s eggs at BJ’s and felt I HAD to buy them. I think because they’re the world’s best candy. I know Reese’s has the classic cup, and all the holiday shaped versions, but the eggs are the beat.
This recipe is super easy. The cookies, though, come out huge!
Ingredients list
1 pkg chocolate chip cookie mix
1 peanut butter cookie mix
3 eggs
1 cup butter, softened
2 cups M&Ms
1 1/2 cups quick cook oats (not prepared)
Reese’s eggs!!
Direction – preheat oven to 375 degrees. Line a cookie sheet with parchment paper. In a bowl, combine cookie mixes. Blend in butter and eggs. Fold in oats, then M&Ms. Scoop out 4 tbs dough and form around Reese’s eggs. Stagger on prepared sheets. Bake 12 to 13 minutes, no longer. Cool completely. Store in covered container.
I noticed about abundance of neufactel cheese in our fridge (I buy it instead of cream cheese to bake with because it has a lot less fat and calories), so I asked Rob if he wanted a chocolate cheesecake or a regular cheesecake with stuff in it. He chose option b and the stuff he chose – chocolate chip cookie dough.
Use a springform pan with this recipe. I have 8, 9 and ten inch. I went with the nine inch pan this time.
The neufactel does make the cheesecake softer. You can certainly use regular full fat cream cheese if you’d like.
**** I recommend lining your springform with tin foil and spraying it. I also placed a cookie sheet directly under the springform pan as the cheesecake cooked in the oven.
Cookie dough ingredients
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 tsp vanilla
3 tbs milk
1 1/2 cups flour (scooped from your flour bag into your measuring cup so you get the right amount)
1 cup mini chocolate chips
Directions – in a bowl, cream butter, brown sugar and sugar. Add vanilla and milk. Fold in flour. Stir in chips. Scoop out 1/2 tbs of dough. Roll into balls. Place on a tray and freeze at least 15 minutes. As the doughs freeze, make your cheesecake
Crust ingredients
3 cups finely crushed oreos
2/3 cup sugar
5 tbs butter, melted
Directions – line a 9 inch springform pan and spray with baking spray. in a bowl, combine ingredients. Press into prepared pan. Place in fridge while you make cheesecake mixture
Cheesecake ingredients
32 oz cream cheese, softened
1 cup sugar
2 tbs flour
1/2 cup heavy cream
3 eggs
1 yolk
1 tbs vanilla
Directions- remove cookie doughs from freezer and set aside.  Remove cookie crust from.fridge and set aside. in a bowl, cream sugar, flour and cream cheese. Add heavy cream. Blend in eggs, yolk and vanilla. Mix in cookie doughs. Spread evenly over cookie crust. Place cookie sheet in oven and Place cheesecake in springform pan on top. Bake 55 to 60 minutes. Edges will be golden, middle will be a little wobbly. Turn oven off. Leave door ajar. Let cheesecake stay in oven for one hour. Remove from oven and cover. Place in fridge for an hour. Remove from springform pan.  Store in fridge. This keeps for about a week.
Thanks so much for stopping by today! Wishing you a day filled with peace, love and joy.
This cookie is my all-time favorite to make, and I use it all throughout the year because I have a billion cookie cutters for each season. Plus, it brings back many memories of baking with my mom and they were my dad’s favorite cookie.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I also recommend chilling the dough for a few hours or overnight. And most importantly, remember to use plenty of flour on your countertop when rolling out the dough so it doesn’t stick when you use your cookie cutters.
Ingredients
1 1/2 cups crisco
1 1/3 cups sugar
4 eggs
2 tbs vanilla
4 cups flour
1 tsp baking powder
1 tsp salt
Directions – in a bowl, cream crisco and sugar. Add eggs and vanilla. Blend in dry ingredients. Cover and store for a few hours or overnight. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Sprinkle plenty of flour on the surface you will roll out the dough. I like the cookies on the thicker side. Roll out dough and cut. Bake 6 to 8 minutes, no longer. Cool completely.
Frosting – combine 1/2 cup softened butter, 3 cups powdered sugar, 1 tsp vanilla and 1 to 4 tbs milk. You may add more or less powdered sugar to get the consistency you want. Color as desired. Frost cookies. Store in covered container.
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.
Well, sadly, on this football friday #20, I am not anxiously awaiting a Bills game this weekend. My guys are not playing. It is weird not to be getting excited for one of our games. Honestly, it It is a shock to my system how sudden the season can end this time of year.
Today’s treat is a chocolate cookie,with peanut butter chips, peanut m&ms and stuffed with a Reese’s peanut butter Christmas tree (I still have a lot left over from the holidays and they are good until August). Of course if peanut butter is not your bag, you can use chocolate chips, m&m’s and stuff them with oreos (or keep them plain).
A plain ore for Rob!
Remember to scoop your flour and cocoa from your container into your measuring cup so you get the right amount. I ran out of time to chill the individual cookie dough pieces, but I would next time in hopes of them spreading less. Also, preheat your oven before baking.
Melt your chocolate chips in a microwave safe bowl in 45 second increments until you can stir smooth.
Ingredients list
10 tbs butter, softened
1 1/2 cups brown sugar
1/2 cup sugar
4 eggs
1 tsp vanilla
2 2/3 cups chocolate chips, melted
2 cups flour
1/2 cup baking cocoa
2 tsp baking powder
1/2 tsp salt
1 bag peanut butter chips (10 oz)
1 bag peanut butter m&ms (9 oz)
Directions – preheat oven to 350 degrees. Line cookie sheet with parchment paper. In a bowl, cream butter, sugar and brown sugar. Add eggs and vanilla. Completely blend in melted chocolate. Fold in dry ingredients. Mix in chips and m&ms. Scoop out 1 1/3 tbs dough (I used a cookie scoop) and slightly flatten
Place a Reese’s tree on top
Top with another flattened 1 1/3 tbs dough
Seal edges
Stagger on prepared cookie sheet.
Bake 10 to 13 minutes, no longer. Cool completely. Store in covered container.
Thanks for stopping by today. Wishing you a day of love, joy and peace.
Wrapping up my Christmas cookie cutouts with a chocolate chip version. These are awesome and a fun variation of cutouts. Use mini chocolate chips to make it easier to use your cookie cutters!
Honestly, I make sandwich cookies with cutouts because my decorating skills are a disaster!
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 for 20 minutes before baking so it cycles to the right temp.
Ingredients
1 cup butter, softened
1 cup sugar
1 tbs water
2 eggs
1 tsp vanilla
4 cups flour
2 tsp cornstarch
1/8 tsp baking powder
1 cup mini chocolate chip
Directions – preheat oven to 350 degrees. Line cookie sheets with parchment paper. In a bowl, cream sugar and butter. Add eggs, water and vanilla. Slowly blend in dry ingredients. Fold in chips. Sprinkle your countertop with flour. Roll out the dough and cut. Place cutouts on prepared sheets. Bake 6 to 8 minutes, depending on thickness of cookies. Do not bake longer. Cool and frost or use frosting between 2 cookies for sandwich cookies.
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.
Amidst all the holiday baking with cutout sugar cookies, snickerdoodles and gingerbread men, I went a little outside the box and decided to make smores cookie bars. They are quite simple and are topped with marshmallow buttercream frosting and melted milk chocolate chips. We are going to our friends’ house tonight for a Christmas party and these are what we are bringing.
Remember to preheat your oven to 375 degrees for 20 minutes before baking so your oven cycles to the right temp. Also, spoon your flour bag from your flour container
Bars ingredients list
1 cup crisco (original or butter flavor)
1 cup brown sugar
1 cup sugar
2 eggs
1 tsp vanilla
3 cups flour (scooped your flour bag into your measuring up so you get the right amount)
2 tsp baking powder
1 tsp salt
2 cups finely crushed graham crackers
Preheat oven to 375 degrees for 20 minutes. Line a 9×13 pan with tin foil and spray with baking spray. In a bowl, cream crisco, brown sugar and sugar. Mix in eggs and vanilla. Blend in dry ingredients and crushed graham cracker. Spread evenly into prepared pan. Bake 20 to 25 minutes (edges just turn golden). Cool completely.
Frosting ingredients
1/2 cup butter, softened
1 cup marshmallow fluff
2 1/2 cups to 3 cups powdered sugar
2 to 3 tbs heavy cream
1 tsp vanilla
Cream butter and fluff. Mix in powdered sugar slowly. Add cream and vanilla. Blend to desired consistency. Frost cooled bars. Top with melted chocolate. Store in covered container.
Thank you so much for stopping by today! I wish you a day filled with peace and love.
An oreo layer on the left, nutter butter on the right
I could not decide between making brownies or chocolate chip cookies, so I combined them and put a layer of oreos in between them and baked them up. I thought of putting melted chocolate on top, but decided that would be too much. 😀
Remember to preheat your oven to 350 degrees for 20 minutes before baking. Also, scoop your flour from your flour bag into your measuring cup so you get the right amount. Do the same drill with your baking cocoa.
Brownie ingredients
2 1/2 cups sugar
2/3 cup vegetable oil
1/2 cup milk
2 eggs
1 tsp vanilla
2 cups flour
1 cup baking cocoa
Oreos
Directions – preheat oven to 350 degrees. Line a 9×13 baking pan with parchment paper and spray with baking spray. In a bowl, combine sugar, oil, and milk. Beat in eggs and vanilla. fold in dry ingredients. The mixture will be thick. Spread into bottom of prepared pan. Layer with oreos. Set aside
Chocolate chip layer
1/2 cup butter softened
1/4 cup butter flavor crisco
3/4 cup brown sugar
1/4 cup sugar
1 egg
1 egg yolk
1 tsp vanilla
1 3/4 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 cup chocolate chips
Directions – in a bowl, combine butter, crisco, sugar, and brown sugar. Add egg, yolk, and vanilla. Blend in dry ingredients. Mix in chips. I grabbed handfuls of dough and flattened them like a pancake and placed them on top of oreo layer.
Bake in 350 degrees in a preheated oven for 15 minutes. Cover with tin foil to keep edges from getting too brown. Bake another 20 to 25 minutes (or possibly longer). Try not to let the edges get too brown. I would rather underbake than overbake. If you feel it is underbaked after you cut brownies up, you can chill them overnight in the fridge. That helps firm them up.
Thanks so much for stopping by today! Remember to be kind!
I asked Rob what he wanted for Thanksgiving dinner this year, and he said lasagna. He despises turkey and the rest of the Thanksgiving fixings, so the last few Thanksgivings I have worked and we have had lasagna for our dinner on 🦃day. And when it came to dessert, Rob requested chocolate cheesecake. I think I do pretty well, even though I am new to making cheesecakes. (Cheesecake factory has nothing to worry about though) 😉
I pre-baked the oreo crust for 10 minutes because that is what I see people recommending online for cheesecake crusts. Something about keeping the crust from getting soggy.
Here is a peek at the oreo crust
Crust ingredients
24 oreos, finely crushed
1/4 cup butter, melted
Preheat oven to 300 degrees. Line the inside of a 10 inch springform pan with tin foil on the bottom and halfway up the sides. In a bowl, combine crumbs and butter. Press into bottom of prepared pan. Bake 10 minutes. While crust is in the oven, prepare cheesecake.
Cheesecake ingredients
24 ounces cream cheese, softened (I used neufchatel, which is softer, less calories, and lower fat)
14 ounce can condensed milk
12 ounce semisweet chocolate chips, melted
4 eggs
1 tsp vanilla
In a bowl, beat cream cheese smooth. Add condensed milk. Blend in melted chocolate. Beat in one egg at a time. Stir in vanilla. Pour over crust. Bake 70 minutes at 300 degrees. Remove from oven. Cool completely. Store covered in fridge.
Thanks so much for stopping by today! Wishing you peace and happiness. And please, remember to be kind.
cookies by christine 