Continuing in with my trend of adding finely crushed store bought cookies in my homemade cookies, I present XL peanut butter cookies with crushed butter butters
and Reese hearts (i had to use those up so I could buy reese’s eggs)
Ingredients list
1 cup crisco
1 cup peanut butter
1 cup brown sugar, firmly packed into measuring cup
1 cup sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour (scooped from flour bag into measuring cup so it is not packed in)
1 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
15 nutter butters, finely ground
Reese’s hearts, cut up into cubes
Directions – in a bowl, cream crisci, peanut butter, brown sugar and sugar. Add eggs and vanilla. Blend in dry ingredients. Mix in ground nutter butters then cubed Reese’s. Scoop out 1/4 cups 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 13 to 14 minutes, no longer. Cool completely.
Triple chip cookies, starring brown butter and semisweet, milk chocolate and white chocolate chips. I didn’t chill these as long as I usually do, so they are a little flatter than i prefer. But rob said they are good, so that works for me!
I used a combo of bread and all purpose flour for these. You can use entire all purpose flour, but either way, remember to scoop it from the flour bag into your measuring cup so you get the right amount.
Chill the scooped out dough for a few hours and preheat the oven before baking.
Ingredients list
1 1/4 cups butter, browned and cooled until it solidifies (might take an hour or so for that to happen)
1 1/2 cups brown sugar, firmly packed into measuring cups
2 eggs
1 tsp vanilla
2 tbs water
1 cup bread flour
1 2/3 cups all purpose flour
3/4 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 tbs cornstarch
1 cup semisweet chocolate chips
1/2 cup white chocolate chips
1/2 cup milk chocolate chips
Directions – in a bowl, cream solidified brown butter and brown sugar. Add eggs, water, and vanilla. Blend in dry ingredients. Mix in chips. 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 or nonstick baking liners. Stagger cookies on sheet.
Bake 10 to 12 minutes, no longer. Cool completely.
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
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.
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.
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.
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!
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!
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
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
cookies by christine 