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.
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.
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.
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.
These are a fun cookie. A chocolate sugar cookie made with black cocoa (regular unsweetened cocoa is fine to use too). You roll the dough into balls, gently smash them down and then sprinkle with sugar before baking.
Cookie dough topping
Remember to scoop your flour and powdered sugar from their containers so you get the right amount. I advise chilling the smashed individual doughs for a few hours before baking. And you can frost these however you want. I used a homemade oreo filling, cookie dough and peanut butter filling. And topped them all with melted milk chocolate chips.
Ingredients list
1 cup butter, softened
3/4 cup vegetable oil
1 1/2 cups sugar
3/4 cup powdered sugar
2 Eggs
2 tsp vanilla
3 tbs Water
5 1/2 cups flour
I cup Black cocoa
3/4 tsp cream of tartar
1/2 tsp Baking soda
1/2 tsp salt
Directions- in a bowl, cream butter, sugar, powdered sugar and vwgetable oil. Blend in eggs, water and vanilla. Fold in dry ingredients. Scoop out 1/4 cups of dough. Spray the bottom of a glass with pam and gently flatten doughs a bit. Sprinkle with sugar. You may have to re-spray bottom of glass a few times. Chill doughs a few hours. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 10 to 14 minutes, no longer. Cool completely. Frost as desired. Store in covered container.
I wanted to make something chocolate, but instead of brownies, I opted to make chocolate sugar cookie bars with chocolate fudge frosting.
Remember to scoop your flour, baking cocoa and powdered sugar from their containers into your measuring cup so you get the right amount. Also preheat the oven to 350 degrees before baking. And don’t bake these longer than 22 minutes so they don’t dry out.
Bars ingredients
1 cup butter, softened
1 1/2 cups sugar
1 tsp salt
1 egg
1 egg yolk
2 tsp vanilla
2 tbs canola oil
2 1/3 cups flour (scooped from your flour bag into your measuring cup so you get the right amount)
3/4 cup unsweetened baking cocoa
Directions – preheat oven to 350 degrees. Line a 9×13 pan with parchment paper. Set aside. In a bowl, cream butter and sugar. Blend in egg, yolk, salt, oil and vanilla. Blend in flour and cocoa. Press into prepared pan. Bake 20 to 22 minutes. Cool completely.
Frosting ingredients
6 tbs butter
1 cup chocolate chips
1/2 cup heavy cream
1/3 cup powdered sugar
2 tbs unsweetened baking cocoa
1 tsp vanilla
Directions – in a saucepan pan, melt butter over low-medium heat. Remove from heat. Add chocolate chips and stir smooth. Blend in remaining ingredients. Let set 15 to 20 minutes. Frost cooled bars. Store in covered container.
I present a twist on a typical peanut butter cookie. These also have finely ground butter butter cookies and finely ground peanuts.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.
I formed these into tall mounds then froze them, and they stayed super puffy. I think next time I may flatten them slightly before chilling or freezing, or I may bake them right after making the dough.
Ingredients list
1 cup crisco
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
2 3/4 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
15 nutter butters, finely crushed
1 cup peanuts, finely ground
Directions – in a bowl, cream butter, peanut butter, sugar and brown sugar. Add eggs and vanilla. Blend in dry ingredients. Fold in nutter butters and peanuts. Scoop into 1/4 cups dough and roll into tall mounds. If you are going to chill or freeze these, flatten doughs slightly. Keep them tall if you are going to bake right away. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 10 to 11 minutes, no longer. They will be a little gushy, but you can pop them in the fridge to firm up.
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..
I decided to make chocolate chip cookies with melted butter because I was in a hurry. They are a little flatter than I prefer my cookies to be, but I think they are just fine.
Sometimes I like to change up the sweeteners (sugars). This time, I used less sugar and added some maple syrup. You could use honey or corn syrup instead.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I recommend freezing the individual doughs for 30 to 45 minutes or chill them in the fridge for a few hours to keep them from spreading too much. And, preheat your oven before baking.
Ingredients
1 cup butter, melted and cooled 10 minutes
1 1/2 cups brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1/4 cup maple syrup
3 1/2 cups flour
1 tbs cornstarch
1 tsp baking powder
1 tsp salt
2 cups chocolate chips
Directions – in a bowl, combine butter, sugar and brown sugar. Add eggs, vanilla and maple syrup. Fold in dry ingredients. If dough seems a little dry, add a tbs or two of water. Mix in chips. Scoop our 1/4 cups of dough. Freeze 30 minutes or chill a few hours in fridge. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on it. Bake 11 to 14 minutes (no longer). Cool completely. Pop cookies in the fridge if you think they seem too gushy. Store in covered container.
Sprinkles make people happy. So I made funfetti cookies with sprinkles and mini chocolate chips. And vanilla frosting makes them even better!
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. If you don’t have cake batter extract, just use 2 tsp vanilla extract.and, preheat your oven to 350 degrees before baking.
Ingredients list
1 1/2 cups butter, softened
1 1/2 cups sugar
3 eggs
1 tsp vanilla
1 tsp cake batter extract
4 1/2 cups flour
3 tsp baking powder
1 tsp salt
1 cup sprinkles
1 cup mini chocolate chips
Directions – in a bowl, cream butter and sugar. Add eggs and extracts. Blend in dry ingredients. Fold in chips and funfetti. Scoop our 1/4 cups of 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 12 to 15 minutes. Remove from oven. Cool completely.
cookies by christine 