Tag Archives: extra large

Chocolate chip cookies with crushed chips ahoy

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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

Cool completely.   Store in covered container.

Toasted sugar, graham cracker, milk chocolate chip cookies stuffed with mallo cups

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Now that’s a cookie!

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.

Thanks for stopping by!

Peanut butter chip chocolate cookies stuffed with a homemade Reese’s pb cup

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I had some peanut butter chips to use up, so I decided to put them in chocolate cookies and stuff them with a homemade mini Reese’s peanut butter cup.  

And I covered the bottoms of the cookies with melted hershey kisses.  A lot, I know.   But I think they will be a big hit.

I chilled the individual doughs for a few hours before baking to help keep them puffy.  I also attempted to press a few extra chips on top of the cookies as soon as they came out of the oven.

For the cookies, remember to scoop the flour from your flour bag into your measuring cup so you get the right amount.  And, preheat your oven before baking

  • Homemade mini reeses
  • 1/4 cup butter
  • 1 cup peanut butter
  • 1/4 cup brown sugar,  firmly packed into measuring cup
  • 1 1/4 cups powdered sugar
  • Milk

In a saucepan, over medium heat, heat and stir butter, peanut butter and brown sugar to a boil.  Remove from heat. Add powdered sugar.  Blend in 1 to 2 tbs of milk so mixture is easy enough to form into balls.  (You might want to let it cool down before rolling into balls).   Once they are rolled, pop them in the fridge in a covered container to firm up.

  • Cookies ingredients
  • 1 1/2 cups butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 1/2 cups flour
  • 1 cup unsweetened baking cocoa
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 cup peanut butter chips

Directions- in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Mix in dry ingredients.   Stir in chips.  Scoop out 1,/4 cups of dough and divide in half.  Slightly flatten each half.  On one half, place a Reese’s ball.  Top with other flattened half.  Seal edges.  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 14 minutes.  Cool completely.     If you want, melt some hershey kisses and dip the bottoms of cookies in.  Let chocolate  dry, bottom side up of cookies. 

Store in covered container. 

XL brown buttter Peanut blossoms

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Today’s treat – brown butter peanut blossoms.  I know they are very popular this time of year, so I whipped up a batch this morning.   I added some finely ground peanuts, and rolled the doughs in sugar before baking. And of course, topped with  hershey kisses!  

These are also in honor of my college roommate, Christine, who’s birthday is today and loves peanut butter treats!

I recommend chilling the butter for a bit in fridge after browning, scoop your flour from your flour bag into your measuring cup so you get the right amount, preheat your team before baking and only bake 8 to 9 minutes.

  • Ingredients list
  • 1 cup butter
  • 1 cup peanut butter
  • 1 1/2 cups brown sugar, firmly packed into measuring cup
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 tbs water
  • 3 1/2 cups flour
  • 1 tbs cornstarch
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup peanuts, finely ground
  • Extra sugar
  • Hershey kisses

Directions – in a pan, heat butter in a pan over medium heat, stirring occasionally,  until brown specks form.  Pour into bowl and place in fridge at least an hour.   When you are ready to bake, preheat oven to 375 degreesm. In a combine butter, peanut butter, sugar and brown sugar.  Add eggs, water and vanilla. Blend in dry ingredients.   Scoop our 1/4 cups dough and roll tops in sugar.   Line a cookie sheet with parchment paper and stagger cookies in a row of 2, then a row of one. 

Bake 8 to 9 minutes, no longer.  Press an unwrapped hershey kisses. 

Cool completely.   Store in covered container.

Thanks for stopping by!  Go Bills!

Rocky Road Cookies

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I know rocky road is a favorite ice cream for a lot of people, so I decided to make it in cookie form. 

Who doesn’t love chocolate, milk chocolate chips, finely ground almonds  and tiny marshmallow bits, and a cookie dough made with black cocoa so it tastes like an oreo? I would imagine very few people!

If you don’t like almonds, you can, of course, leave them out.

Below is a container of  marshmallow bits

Remember to scoop your flour and dark or unsweetened baking cocoa from the container into your measuring cup so you get the right amount.  After scooping out the dough (1/4 cup), I chilled them for a few hours before baking to help keep them puffy. And, preheat your oven before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 3/4 cup brown sugar, firmly packed
  • 1/3 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tbs corn syrup
  • 2 1/2  cups flour
  • 2/3 cup black or unsweetened baking cocoa
  • 1 tbs cornstarch
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup almonds, finely ground
  • 1 cup milk chocolate chips
  • 2/3 cup mini marshmallow bits

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs, vanilla and corn syrup. Blend in dry ingredients.  Mix in chips, nuts and marshmallow bits.   Scoop out 1/4 cups of dough and place in fridge for a few hours.  When ready to bake, preheat oven to 350 degrees and line a cookie sheet with parchment paper.  Stagger cookie doughs on prepared sheet. 

Bake 10 to 11 minutes, no longer.  Cool completely.   Store in covered container.

Thanks so much for stopping by!  Wishing you a day filled with peace,  joy and love.  Remember to be kind!

Extra large chocolate chip cookies with extra chocolate chips (and crushed chips ahoy)

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What better way to kick off the week than with extra large chocolate chip cookies with extra chocolate chips? These include finely ground chips ahoy cookies.  A neat addition.  

These are 1/4 cup of chocolate chip cookies dough with extra chips pressed into the top before baking. I didn’t opt to chill the dough before baking so they spread a bit more than I prefer, so maybe next time I chill them a but before baking.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  And preheat the oven before baking.

  • Ingredients list
  • 1 1/2 cups butter, softened
  • 1 1/2 cups brown sugar (packed into your measuring cup)
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 tbs water
  • 2 cups chips ahoy cookies, finely crushed in a food processor
  • 3 3/4 cups flour (scooped from your flour bag into your measuring cup)
  • 2 top baking soda
  • 1 top baking powder
  • 1 top salt
  • 1 cup chocolate chips

Directions – in a bowl, cream butter, brown sugar and sugar.  Add eggs, water and vanilla.  Blend in half of flour with baking soda, baking powder, salt and crushed chips ahoy.  Mix in rest of flour.  Fold in chips.  Scoop out 1/4 cups of dough.  Gently press extra chips in tops of cookie dough.  Chill individual doughs.   When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or nonstick baking liners.  Bake 12 to 14 minutes, no longer. 

Cool completely.   Store in covered container.

Thanks so much for stopping by today!   Wishing you a wonderful day!

XL puffy frosted sugar cookies

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A stress free week 18 for the Bills against the Patriots.  I can’t remember the last no stress regular season game, but it was a nice break before the playoffs begin.  I made some black cocoa snowballs yesterday and since not everyone i work with likes chocolate, I made these large sugar cookies.  

  • Ingredients list
  • 1 cup butter, melted
  • 1 1/4 cups sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1 yolk
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1 1/2 cups cake flour
  • 1 tsp baking soda
  • 1 tsp salt
  • Extra sugar

Directions – in a bowl, combine butter, sugar and brown sugar.  Blend in eggs, yolk and vanilla.  Fold in dry ingredients.  Divide into 12 equal pieces and roll into balls, then roll in extra sugar.  Chill a few hours.  Preheat oven to 375 degrees.  Line a cookie sheet with nonstick baking liners. Stagger 6 cookies on a sheet.  Bake 12 to 13 minutes.  Do not bake longer than 13 minutes, or bottoms of cookies may burn.  Cool completely.

  • Frosting ingredients
  • 2 tbs butter, melted
  • 2 cups powdered sugar
  • 3 tbs heavy cream
  • 1 tsp vanilla

Directions – in a bowl, blend butter and powdered sugar.  Mix in heavy cream and vanilla.  Frost cookies

Store in covered container.

XL Snickerdoodles

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Shouldn’t snickerdoodles be made with Snickers? 😉

For NFL week 12’s football Friday, I present XL Snickerdoodles with a cinnamon frosting.  These smell amazing as they bake!

The Bills are on a bye this week, so I get a stress free football weekend.  Woo hoo!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I recommend chilling the individual doughs for a few hours, or freezing them for 30 minutes to try and keep the cookies from spreading too much.

  • Ingredients
  • 1/2 cup butter, softened
  • 1/2 cup crisco
  • 3 oz cream cheese, softened
  • 2 cups sugar
  • 2 eggs
  • 2 tsp cinnamon
  • 3 1/2 cups flour (scooped from flour bag into your measuring cup)
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • Cinnamon sugar

Directions – in a bowl, cream butter, sugar, crisco and cream cheese.  Add eggs and cinnamon.  Blend in flour, baking powder and salt.  Divide into 11 equal mounds.  Roll in cinnamon sugar.   Chill a few hours or freeze 30 minutes.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 15 to 18 minutes (no longer). Cool completely.   Place in fridge to firm up.

  • Frosting ingredients
  • 2 tbs butter, soft
  • 2 cups powdered sugar
  • 2 to 3 tbs milk

Directions – in a bowl, combine ingredients and mix well.  Frost cookies.  Sprinkle with cinnamon sugar.  Place in fridge to firm up.  Store in covered container.

Thanks so much for stopping by today.   Please remember to be kind.  We are all fighting some sort of battle and a little kindness can make a big difference

XXXL peanut butter cookies with peanut butter chips and peanut m&ms

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To celebrate a week 9 Bills heart stopping win over the Dolphins (thank you, Tyler Bass),  I present XXXL peanut butter cookies with peanut butter chips and peanut m&ms.  It was a wonderful win and I felt these cookies were the appropriate victory treat. 

I was so happy for our kicker, Tyler Bass.  He’s had some rough times this season and he nailed a 61 yard field goal for the win.  After the game, I was really touched to see how emotional he was, his coaches and teammates were for him to hit such a big kick.

 

  • Ingredients
  • 1 cup cold butter, cut into small pieces
  • 1 cup brown sugar
  • 1 cup sugar
  • 1 cup peanut butter
  • 2 eggs
  • 2 3/4 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup peanut butter chips
  • 1/2 cup peanut m&ms

Directions – in a bowl, cream butter, brown sugar, sugar and peanut butter.  Mix in eggs.  Fold in dry ingredients.  Blend in chips and m&ms.  Divide evenly into 8 mounds of dough.  Chill at least an hour.  Preheat oven to 350 degrees.  Line cookie sheets with parchment paper.   Stagger 4 cookie mounds on each sheet.  Bake 12 to 14 min (no longer).  Cool completely.   Place in fridge for an hour or so to firm up.  Store in covered container.

Thanks so much for stopping by today!  I hope you have a wonderful day! 

Go Bills!

XL triple chip cookies topped with melted chocolate chips

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A request from my hubby for triple chip cookies. They are cooked at a higher temperature (390 degrees), so I made them quite large so they did not burn. I am taking them to work, so after they were completley cooled, I cut them in half and topped them with melted chocolate. If I did not cut them in half, people at work would have. 😉

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (do not pour it in. Pouring it packs it in and you wind up with dry cookies. Blech!). Also chill the individual mounds. And preheat your oven for 20 minutes before baking.

  • Ingredients
  • 8 tbs butter, softened
  • 3/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 1/2 to 2 3/4 cups flour
  • 1 tbs cornstarch
    • 1 1/2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 1 to 3 tbs water (opt)
    • 2/3 cup chocolate chips
    • 2/3 cup milk chocolate chips
    • 2/3 cup white chocolate chips

Directions – cream butter and brown sugar. Add egg and vanilla. Blend in dry ingredients. If dough seems dry, add water, 1 tbs at a time to make it easier to work with. Blend in chips. Divide dough into 8 even pieces. I formed mine into very tall mounds. You can flatten your if you prefer. Bake 11 to 14 minutes (no longer). They will be golden on the edges and a little gushy on top. They will firm up as they cool. Once completely cooled, top with melted chocolate if you want.

Store in covered container.

Thanks so much for stopping by today. I wish you a day filled with peace, love and joy.