For all my non chocolate loving coworkers – white chocolate brownies, with Halloween sprinkles and vanilla frosting.  Super simply and easy.
I added some of my homemade white cocoa powder to these. You can absolutely leave it out.
Remember to scoop your flour from your flour bag so you get the right amount.  Preheat your oven before baking.
Ingredients list
8 tbs butter
1 cup white chocolate chips
2 eggs
2 tsp vanilla
1 cup flour
1 tsp salt
Sprinkles
Directions – preheat oven to 350 degrees. Line an 8×8 pan with parchment paper. Set aside. In a microwave safe bowl, melt butter and white chips in 45 second increments until you can stir smooth.  Add sugar. Mix in eggs and vanilla. Fold in flour and salt. Mix in sprinkles. Spread into pan. Bake 20 to 23 minutes (you will see light golden patches on top). Cool completely.Â
Frost with vanilla frosting if you want. I combined 2 tbs butter, melted, 1 to 2 cups powdered sugar, vanilla and heavy cream
That is a mouthful of a title, I know. But these are a seriously chocolate cookie – melted dark chocolate chips in the dough and filled with mini m&ms and milk chocolate chips.
To melt the chips – place them in a microwave safe bowl and melt them in 45 second increments until you can stir smooth.
Remember to scoop your flour from your flour bag so you get the right amount. Also, chill the individual doughs for a few hours before baking, and preheat your oven before baking.
Ingredients list
10 tbs butter, softened
1 1/2 cups brown sugar
1/2 cup sugar
4 eggs
1 tbs vanilla
2 2/3 cups dark chocolate chips (melted)
2 cups flour
1/2 cup baking cocoa
2 tsp baking powder
1 tsp salt
Mini m&ms
Milk chocolate chips
Directions – in a bowl, cream butter, brown sugar and sugar. Add eggs and vanilla. Blend in melted chocolate chips. Fold in dry ingredients.  Mix in m&ms and milk chocolate chips. Scoop out 1/4 cups dough. Chill a few hours.  Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet like below.
Bake 10 to 12 minutes, no longer. Right after removing from oven, gently press more milk chocolate chips on top of cookies.
These will likely be gushy. Pop them in the fridge to firm them up. Store in covered container.
This is the sugar cookierecipe I use for all my holiday cutout cookies – halloween, Thanksgiving, Christmas, Valentine’s Day, Easter, football ( i know football is not a holiday but if i have cookie cutters for something, it is a holiday for me)  This recipe is from a friend of my family. They bring back a lot of wonderful memories of baking with my mom when I was younger. And these were my dad’s favorite cookies and he loved the dough too!
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.Â
Ingredients list
1 1/2 cups crisco
1 1/3 cups sugar
4 eggs
1 tbs vanilla
4 cups flour
1 tsp salt
1 tsp baking powder
A plethora of pumpkins!
Directions – preheat oven to 350 degrees. in a bowl, cream butter and sugar. Add eggs and vanilla. Slowly blend in dry ingredients.   Sprinkle flour on your countertop and roll out dough to desired thickness.  Cut out cookies. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 8 minutes, no longer. Cool completely.
A gaggle of ghosts
Frosting ingredients
1/2 cup butter, softened
3 cups flour
1 tsp vanilla
1 to 3 tbs heavy cream (depending on consistency you want)
Food coloring or sprinkles
In a bowl, combine ingredients. Frost cookies and sprinkle with sprinkles. Store in covered container.
These are a request from my coworker friend Rachel for her birthday. These are funfetti cookies, Halloween style. I used these Halloween sprinkles in the cookies.
And used these on top of the frosting.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I also recommend chilling the individual doughs for a few hours before baking. And, preheat the oven before baking.
If you don’t have cake batter extract, you can substitute vanilla for it.
Ingredients list
1 cup butter softened
1 1/2 cups sugar
2 eggs
2 tsp cake batter extract
1 tsp vanilla extract
3 cups flour
2 tbs cornstarch
1/2 tsp baking soda
1/4 tsp salt
1/4 to 1/2 cup sprinkles
Directions – in a bowl, cream butter and sugar. Add eggs and extracts. Fold in dry ingredients.  Mix in sprinkles. Scoop out 1/4 cups of dough. Chill a few hours. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on it. Bake 11 to 13 minutes. They will likely be a little gushy on top. Pop them in the fridge to firm them up.
For the frosting i added 1/4 cup homemade white chocolate powder (ground up chocolate chips, powdered milk, powdered sugar and granulated sugar). Of course, you can leave it out.
Frosting ingredients
1/2 cup butter softened
2 cups powdered sugar
2 tsp cake batter extract (or vanilla)
2 tbs heavy cream or milk
Combine and frost cookies. Sprinkle with sprinkles!Â
Today, I present brownies, topped with ganache and mini m&ms for my coworker friend Eric’s birthday and game 3 of the ALCS between the Blue Jays and Mariners.
What is ganache, you ask? Why a combo of chocolate chips and heavy cream heated and then poured over brownies that are completely cooled. And frankly, m&ms make everything better, so that’s why I added them.
Remember to scoop your flour and cocoa from their containers into your measuring cup so you get the right amounts.  Also preheat your oven to 350 degrees before baking. And, I made the ganache while the brownies were baking so it thickened up a little more.
Ganache ingredients
1/4 heavy cream
3/4 cup chocolate chips
Directions – in a microwave safe bowl, heat cream for 1 minute. In another microwave safe bowl, heat chips 1 minute. Pour hot cream over chips. Let sit for 5 minutes. Stir until smooth and set aside.
Brownies ingredients
1 1/2 cups butter, melted
2 cups sugar
2/3 cup brown sugar, firmly packed into measuring cup
4 eggs
2 egg yolks
2 tsp vanilla
1 3/4 cups unsweetened baking cocoa
2 tbs corn syrup
1 1/3 cups flour
1/4 tsp salt
1 tbs cornstarch
 directions – preheat oven to 350 degrees. line a 9×13 pan with parchment paper and spray with baking spray. Set aside. In a bowl. Combine butter, sugar, brown sugar and cocoa. Blend in eggs, yolks, vanilla and corn syrup. Stin in dry ingredients.  Batter will be thick. Evenly spread into prepared pan.  Bake 30 to 35 minutes, or until a toothpick inserted in center comes out with a few moist crumbs. Cool completely.  Top with ganache.  Sprinkle with m&ms.  Store in covered container.
Stunningly, I am out of sugar. I have no idea how that happened. I am usually so on top of things. But, when I went to bake brownies for Rob, I had no granulated sugar, so i had to use brown sugar instead. These are easy to make, and fudgy and soft. I will rectify the grave sugar error tomorrow and buy a huge bag from BJs.
Remember to preheat your oven to 350 degrees before baking. I used an 8×11 Corning ware pan, so these bake in about 22 minutes. If you use an 8×8 or 9×9, they will take longer.
Ingredients list
1/2 cup butter
1 cup brown sugar, firmly packed into your measuring cup
1 cup chocolate chips (I used dark chocolate)
2 eggs
1 tsp vanilla
3/4 cup flour
Directions – preheat oven to 350 degrees. Spray a 8×11 pan with baking sprat and set aside. Place butter, brown sugar and chocolate chips in a microwave safe bowl. Place in microwave for 1 minutes. Stir until chips are completely melted. You may have to continue to heat in additional 15 second increments to completely melt mixture. Add 2 eggs and vanilla. Blend in flour.  Evenly spread into pan. Bake 20 to 25 minutes or until a toothpick inserted in center comes out with a few moist crumbs. Cool completely. Â
I wanted to bring in a second treat for tomorrow because not everyone likes peanut butter. So I made chocolate chips bars. These are super easy and soft and delicious!
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Remember to preheat yourvoven before baking.
Ingredients list
1 cup butter, melted and cooled 10 minutes
1 cup brown sugar, firmly packed into cup
3/4 cup sugar
2 eggs
1 egg yolk
2 tsp vanilla
2 1/2 cups flour
2 tsp cornstarch
1/2 tsp baking powder
1 tsp salt
2 cups chocolate chips
Directions – preheat oven to 350 degrees.  Line an 8×8 pan with tin foil and spray with pam. Set aside. In a bowl, combine butter, sugar, brown sugar, eggs, yolk and vanilla. Blend in dry ingredients.  Fold in 1 cup chips. Evenly spread into prepared pan.  Sprinkle remaining chips on top and gently press into dough. Bake 30 minutes, no longer.Â
I wanted to make a different version of the black and white/ half moon cookies. Honestly, I don’t know the difference between the two. Anyways, I opted for a peanut butter cookie base and used a peanut butter frosting and 2 chocolate frosting. One is with milk chocolate chips and I didn’t make enough, so I made a second batch with unsweetened baking cocoa. I never get the amount of frosting right. Either too much or too little. Ugh. Oh and while taking a picture for this blog, I dropped a cookie on the floor. Gracie was not fast enough to get it before i tossed it in the garbage.
For the buttermilk, I used a sacco mix with water. You can also add 1 tbs or lemon juice or white wine vinegar to the 2/3 cup of milk, let it sit for 5 minutes and that also makes buttermilk.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I also chilled the mounds of dough for a few hours before baking and shaped them a little taller to prevent from spreading as much. Preheat your oven to 350 degrees before baking. And don’t bake longer than 12 to 13 minutes. Tops may be a little gushy, but after they cool, pop them in the fridge to help firm them up.
Cookie ingredients
1/2 cup butter, softened
1/2 cup peanut butter
1 cup sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 cup buttermilk
Directions – in a bowl, cream butter, peanut butter and sugar. Add eggsand vanilla. Blend in dry ingredients then buttermilk. Scoop out 1/4 cups of dough and chill a few hours. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper and stagger cookies. Bake 12 to 14 minutes, no longer. Cool completely.
Chocolate glaze
2/3 cup chocolate chips
1 tbs butter
1 tbs corn syrup
Directions – melt chips and butter. Add corn syrup
Peanut butter glaze
1/3 cup peanut butter
3 tbs butter, soft
1 1/2 cups powdered sugar
3 tbs heavy cream
Blend together.
Place completely cooled cookies flat side up. Frost one side with peanut butter frosting, the other with chocolate frosting. Store in covered container.
Our selection committee list yesterday was all about best desserts.  One of our callers mentioned oreo brookies, which are a layer of tollhouse bars, a layer of oreos and a layer of brownies. They also have a pg-13 name, but i won’t go into it here.
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.
Someone was a little eager and cut these while they were still hot!
Chocolate chip layer
7 tbs butter, softened
3/4 cup brown sugar
2 tbs sugar
1 egg
1 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
Directions – preheat oven to 350 degrees. Line a 9×13 pan with tin foil and spray with pam. Set aside. In a bowl, cream butter, sugar and brown sugar. Add egg and vanilla. Blend in dry ingredients.  Fold in chips. Press into prepared pan.
Layer with oreos
Brownie layer ingredients
6 tbs butter
1 cup dark chocolate chips
2 tbs unsweetened baking cocoa
1 cup sugar
2 egg
1 tsp vanilla
3/4 cup flour
1/2 tsp vanilla
Extra chips
Directions – in a microwave safe bowl, heat 1 cup chocolaye chips and butter in 45 second increments until you can stir smooth. Set aside. In another bowl, mix eggs, vanilla and sugar. Add chocolate mixture.  Blend in dry ingredients.  Drop by spoonfuls on top of oreo layer and spread evenly.Â
Sprinkle extra chocolate chips on top. Bake 350 degrees 30 to 35 minutes, until a toothpick inserted in center comes out with a few moist crumbs.Â
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. Â
cookies by christine 