Tag Archives: extra large

Brownie chunk cookies

Uncategorized Leave a comment

While trying to come up with a treat idea, I thought of chocolate chip cookies stuffed with brownies.  But instead of stuffing the cookies with brownies, I cut a batch of baked brownies into small squares and pressed chocolate chips in the top of each cookie before baking.

I used a browni mix and spread the batter into a 18×13 pan so the brownies would be thin and easier to incorporate into the dough as cubes.  If you don’t have any bread flour, use entirely all purpose flour.  I recommend chilling the individual doughs for several hours before baking

  • Ingredients list
  • 1 brownie batch, baked as directed and completely cooled.  Cut unto small cubes (i used a mix and baked the batter in a 13×18 pan at 325 degrees for 15 or so minutes.
  • 1 cup butter, softened
  • 1 cup brown sugar, firmly packed into measuring cup
  • 3/4 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 cups all purpose flour
  • 1 cup bread flour
  • 2 tsp baking soda
  • 1 tsp salt
  • Chocolate chips

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Mix in dry ingredients.  Gently fold in brownie cubes.  Scoop out 1/4 cups of dough.  Gently press chocolate chips into tops.  Chill several hours.  When ready to bake, preheat oven to 350 degrees.   Line a cookie sheet with parchment paper and stagger cookie doughs on sheet. 

Bake 11 to 15 minutes, no longer. 

Cool completely and store in covered container.

Thanks for stopping by!!

Nieman Marcus chocolate chip cookies

Uncategorized Leave a comment

This is one of those urban legend recipes.   Where a customer asked for a recipe from a Cafe and the employee said for two fifty.  The customer thought it was 2 dollars and 50 cents and the employee meant two hundred fifty dollars.  So the customer gave their credit card not realizing their different understanding, was charged, got mad,  and got even by passing the recipe on to everyone they knew.  

My friend’s mom gave me this recipe years ago (she knew it was not a true story, but shared with me due to my love of baking).  So here is is.

I was in a bit of a hurry, so i didn’t finely pulse the oats or hershey bar enough. Plus my blender is new and I am not sure of some of it’s limits.

I combined bread flour and all purpose flour.  You can use entirely AP flour of you want.  Freeze the chocolate bar and then gratinf it makes the grating process easier.  I also chilled the individual doughs overnight to keep them puffy.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 1/2 cups oats, finely ground (i used quick, but old fashioned likely would be fine too)
  • 1 cup all purpose flour
  • 1 cup bread flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 4 oz chocolate bar, grated
  • 2 cups chocolate chips

Directions – in a bowl, cream butter, brown sugar and sugar.  Add eggs and vanilla.  Mix in dry ingredients and oats.  Fold in chocolate and chips.  Scoop out 1/4 cups dough.  Chill several hours.   When ready to bake, preheat oven to 375 degrees.   Line a cookie sheet with parchment t paper.  Stagger on sheet like below.

Bake 13 minutes, no longer.  Cool completely.  

Store in covered container.

Black cocoa cookies stuffed with cookies and cream spread

Uncategorized Leave a comment

The other day, I made peanut butter cookies stuffed with smores spread.  I am following that up today with black cocoa cookies stuffed with cookies and cream filling. 

Another amazing Aldi find!

A few things about this recipe.   Scoop out the cookies and cream spread and freeze for several hours.  As always, scoop the flour from your flour bag and cocoa from it’s container so you get the right amount.  Make the dough and once you fill each one with a ball of the spread, freeze the doughs for several hours.  Only when you are ready to bake, take the dough out.  Directly bake, in a preheated oven at 350 degrees from freezer.  only bake 15 to 16 minutes.  And store them in the fridge after they are completely cooled.

  • Ingredients list
  • 1 cup butter, softened
  • 1 3/4 cup sugar
  • 3/4 cup brown sugar firmly packed into measuring cup
  • 2 eggs
  • 1 tsp vanilla
  • 1 2/3 to 3 cups flour (i may use 3 next time to try and prevent spreading a little more)
  • 1 cup black cocoa
  • 1 tbs cornstarch
  • 1 tsp baking soda
  • Cookies and cream spread, scooped into tiny mounds and frozen solid

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Mix in dry ingredients.   If dough seems too dry, add a tbs or two of heavy cream or milk.  Scoop out 1/4 cup of dough.

Divide in half and flatten each half.

On one half, place a frozen mound of cookies and cream spread. 

Top with other flattened half. 

Seal edges.

Freeze doughs for several hours.  When ready to bake, keep dough in freezer until oven is preheated to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.   Bake 15 to 16 minutes,  no longer.  Cool completely.   Store in fridge in covered container to keep filling firm.

Thanks for stopping by!

Peanut butter cookies with crushed nutter butters and Reese hearts

Uncategorized Leave a comment

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.  

Store in covered container.

Brown butter triple chip cookies

Uncategorized Leave a comment

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.  

Store in covered container.

Chocolate chip cookies with crushed chips ahoy

Uncategorized Leave a comment

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

Uncategorized Leave a comment
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

Uncategorized Leave a comment

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

Uncategorized Leave a comment

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

Uncategorized Leave a comment

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!