Another simple recipe that starts with a mix. The first time I had these was when I was in college (yup, an eternity ago). The recipe is from Pillsbury from all those years ago.. Just a few ingredients needed. The key with these is to make sure you do not overbake them…if you do, they’ll be dry. If you take them out too early, they may be a little gushy, but that is not a bad thing, is it ?
Ingredients
1 brownie mix
1/2 cup flour (spooned from your flour bag into your measuring cup yo get the right amount)
2 eggs
1 tsp vanilla
1/4 cup plus 2 tbs vegetable oil
1 tbs water
1 cup peanut butter chips
Direction – preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners or parchment paper. Set aside. In a bowl, combine brownie mix and flour. Blend in eggs, oil, vanilla and water. Fold in chips. Scoop out 3 tbs dough and form into mounds. Stagger on prepared cookie sheet. Bake 10 to 12 minutes. Tops will be just set. Cool completley. Store in covered container.
Thanks for stopping by! Have a wonderful day. Remember to be kind. Everyone is fighting some sort of battle, some more difficult than others.
It seems like there is a National (insert name) day every day, doesn’t it? I remember recently seeing something about National Mutt Day (which we observe in our house really every day, because of Gracie). I saw that August 4th, 2021 is National Chocolate Chip Cookie day. I couldn’t let that go by without baking some ccc’s to bring into work (and perhaps let Rob eat one or two).
The cookie monster at it again!
Some cool facts about Chocolate Chip Cookies… 1) Ruth Wakefield “invented” them in 1930. She was making cookies for her roadside inn guests and was out of baker’s chocolate. She added broken pieces of Nestle’s chocolate. She thought they would melt, but did not.. and voila, a star cookie was born! 2) the chocolate chip cookie is America’s most popular cookie. 3) the first chocolate chip cookie was the size of a quarter (now, that’s just wrong) 4) there are 7 billion chocolate chip cookies eaten in the US every year, with only half of those being homemade (a travesty. that number should be bigger) 5) the number of cookies the average person eats in a lifetime is 35, 000. (yowsa)
Perfectly puffy!
Remember to spoon your flour from the flour bag into your measuring cup so you get the correct amount. if you pour directly into the measuring cup, you get too much flour and your cookies could be dry. once you scoop out the dough, chill it for a couple of hours to keep your cookies puffy. and, preheat your oven to 375 degrees for 20 minutes so it cycles to the right temperature for baking (that tip from Stanley, our LG oven tech, to whom I am indebted)
ingredients
1 cup butter, softened
1/2 cupcrisco
1 cup plus 2 tbs brown sugar
3/4 cup sugar
3 eggs
1 tbs vanilla
4 1/2 cups flour
3 tbs cornstarch
1/4 tsp baking soda
1 1/2 tspbaking powder
3 cups chocolate chips
directions – cream butter, crisco, brown sugar and sugar. Add eggs and vanilla. Blend in dry ingredients. fold in chocolate chips. Scoop out 1/4 cups of dough. Chill at least for a few hours. Preheat your oven for 20 minutes to 375 degrees. On a cookie sheet lined with nonstick baking liners or parchment paper, stagger mounds of cookie dough. bake 12 to 15 minutes – you will see light golden patches on top. Cool completely. Store in covered container.
Celebrating the greatest cookie!
thanks so much for stopping by today. Let me know if you make these cookies and how you like them. And, I hope you have a wonderful day filled with love, peace and happiness. Remember that life is hard for all of us, but some have it tougher than others.
Rob, my president of taste testing, could not decide between a chocolate chip cookie and chocolate chocolate chip cookie, so I made both kinds and smooshed (or is it smushed?) them together. They are very large cookies. Oh, and I dipped the bottoms in melted Hershey kisses just because that makes them even more magical. You’re welcome.
Melted chocolate on the bottom takes these up a notch!
Chocolate chocolate chip cookie dough ingredients
1/2 cup butter
2/3 cup chocolate chips
3/4 cup brown sugar
1/4 cup sugar
2 eggs
1 tsp chocolate extract
1/4 cup baking cocoa
1 3/4 cups flour (scooped from your flour bag into your measuring cup)
1 tbs cornstarch
1 tsp baking powder
1 cup chocolate chips
Directions – in a microwave safe bowl, melt 2/3 cup chocolate chips and butter in 30 second increments until you can stir combo melted. In another bowl, beat brown sugar, sugar and eggs 2 minutes. Add melted chocolate mixture, chocolate extract and eggs. Fold in dry ingredients. As you chill this dough in the fridge for 20 minutes, make the chocolate chip cookie dough
Chocolate chip cookie dough ingredients
1 cup butter, soft
1 cup brown sugar
1/2 cup sugar
2 eggs
2 yolks
2 1/2 cups flour (scooped from your flour bag into your measuring cup)
1 1/2 cups cake flour (scooped from your flour bag into your measuring cup)
1 tbs cornstarch
1 tsp baking powder
1 tsp baking soda
2 cups chocolate chips
Directions – cream butter, sugar and brown sugar. Add eggs and yolks. Fold in dry ingredients. Mix in chips.
Cookie assembly directions – Scoop out 3 tbs of chocolate chip cookie dough and 3 tbs of chocolate chocolate chip cookie dough. Form one large mound. (You may have extra chocolate chip cookie dough). Chill the dough mounds for an hour or so. Preheat oven to 400 degrees for 20 minutes. On a cookie sheet lined with nonstick baking liners or parchment paper, stagger cookies. I think I put 6 to 8 on one sheet. Bake for 10 minutes. I do not recommend linger than 11 minutes total because cookies will dry out. Cool completely. Cover bottoms of cookies in melted Hershey kisses (I microwave unwrapped kisses in 30 second increments, in a microwave safe bowl until it can be stirred smooth). Let chocolate set. Store in covered container.
❤
Thank you so much for stopping by! If you make these, let me know how they turn out. I wish you peace, love and happiness today. I know life is hard, so remember to be kind to others, and to yourself.
Peanut butter brownies with milk chocolate ganache
In honor of the Reese’s egg, I present a peanut butter chocolate treat on this Easter Sunday. They are peanut butter brownies made with peanut butter chips. The ganache is made with milk chocolate chips and heavy cream. If you prefer, you can use chocolate frosting or melt 1 cup of chocolate chips with 1 tbs vegetable oil in 30 second increments in a microwave safe bowl until you can stir it smooth.
Peanut butter brownies
1/2 cup butter
1, 10 oz bag peanut butter chips
3/4 cup sugar
3 eggs
1 1/4 cups flour
Dash salt
Directions – preheat oven to 350 degrees for 20 minutes to get your oven to the right temperature. Line an 8×8 pan with tin foil and spray with baking spray. In a microwave safe bowl, melt peanut butter chips and butter in 30 second increments until you can stir smooth. Add sugar and eggs. Fold in flour and salt. Spread evenly into prepared 8×8 pan. Bake 15 to 20 minutes (edges will be a light golden color). Cool completely.
Ganache ingredients
1/2 cup heavy cream
1 cup milk chocolate chips
Directions – in a microwave safe bowl, heat cream for 45 seconds. Heat another 30 seconds. Pour over chips. Let sit 5 minutes. Stir smooth. Pour over cooled bars. Let set until ganache is firm. (Unlike me). Cut and store,in covered container.
Thank you for stopping by. I hope you have a day filled with joy and love. Whatever struggles you have, I hope your burden is lightened.
I didn’t want to bring in “just brownies” for work… I just saw a commercial for Reese’s eggs (which, honestly, are the best candy ever)… So I decided to make a homemade version of them and put them on top of the brownies. You can use any brownie recipe you want (even a mix is fine). You can also search my website for ideas. Rob would advise that you add a cup of chocolate chips, to make them even better.
Ingredients
1 8×8 pan of brownies, baked and cooled completely
1/4 cup butter
1 cup peanut butter
1/4 cup brown sugar
1 cup of powdered sugar
1 cup milk chocolate chips
1 tbs vegetable oil
Directions – in a saucepan, combine butter, peanut butter and brown sugar. Cook and stir over low/medium heat just until it bubbles. Remove from heat. Add powdered sugar. (You way want to add more powdered sugar, depending on the texture you want. If you can too much powdered sugar, you can add milk, 1 tsp at a time, to fix that). Cool 15 to 20 minutes or until you find it cool enough to handle. Scoop out tbs and place on top of brownies. Melt chips in a microwave safe bowl, in 30 second increments until you cam stir smooth. Mix in oil. Spoon on top of brownies. Store in coveres container.
Throwing down the reese’s gauntlet with a homemade version!
cookies by christine 