Since I made fudge brownie cookies, I felt these sugar crusted peanut butter cookies would be a perfect companion. Because peanut butter and chocolate are a perfect combo.. just ask the folks at Reese’s!
These are a typical peanut butter cookie, except i added finely ground peanuts, which i did in my food processor
and rolled the cookies in sugar before baking.
Ingredients list
1/2 cup butter, partially melted (I put a cold stick in microwave in 2, 30 second increments
3/4 cup brown sugar, firmly packed into measuring cup
1/4 cup sugar
1/2 cup peanut butter
1 egg
1 tbs vanilla
1 3/4 cups flour (scooped from flour bag into measuring cup)
1/2 tsp baking powder
1/4 tsp salt
1 cup peanuts, finely ground
Directions – in a bowl, mix peanut butter, butter, sugar and brown sugar. Add egg and vanilla. Blend in dry ingredients. Stir in ground peanuts. Scoop out 1/4 cups dough. Roll tops in sugar. Chill a few hours. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or nonstick baking liners. stagger cookies on sheet.
Bake 14 to 16 minutes. Cool completely. Store in covered container.
A super chocolate recipe for NFL wildcard weekend. Fudgy brownies cookies with finely ground walnuts and mini m&ms.
Big game for the Bills, Sunday at Jacksonville. Everyone is counting us out, but i have faith, because we have Josh Bleeping Allen. Go Bills.
Remember to scoop your flour from your container into your measuring cup so you get the right amount. I also advise chilling the dough a few hours before baking. And, preheat your oven before baking.
Ingredients list
1/2 cup butter
4 oz semisweet or unsweetened chocolate
1 cup brown sugar, firmly packed into measuring cup
2 tbs sugar
2 eggs
1 tsp vanilla
1/2 tap baking soda
1/2 tsp salt
1/2 cup unsweetened cocoa powder
1 cup flour
1 cup walnuts, finely ground
1 cup mini m&ms
Directions – in a microwave safe bowl, melt butter and chocolate in 30 second increments until you can stir it smooth. Add sugar and brown sugar. Beat in eggs. Mix in cocoa then flour. Stir in nuts and m&ms. Scoop out 1/4 cups dough. Chill a few hours. Preheat oven to 350 degrees. Bake 10 to 12 minutes, no longer.
I felt the need to make a classic cookie, but with a couple of tweaks. So, I decided on milk chocolate chip cookies, with brown butter and finely ground macadamia nuts.
These are perfectly puffy!
Some tips – remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I like to chill the individual mounds of dough to ensure they stay puffy, but you don’t have to. And, preheat your oven before baking.
Ingredients list
1 cup butter, browned
3/4 cup sugar
3/4 cup brown sugar
2 eggs
2 tsp vanilla
3 cups flour
1 tsp baking soda
1 tbs cornstarch
1 tsp salt
1 cup milk chocolate chips
1/2 cup finely ground macadamia nuts
Directions – to brown butter, place 2 sticks in a fry pan and heat over medium heat until small brown specs appear, stirring occasionally. This might take 10 minutes.
Place brown butter in a bowl and let cool down 10 to 15 minutes. Add sugar and brown sugar. Mix in eggs and vanilla. Blend in dry ingredients. Stir in chips and nuts. 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 or nonstick baking liners.Stagger cookies on sheet.
Bake 10 to 11 minutes, no longer. Cool completely.
For NFL week 18 and the final regular season home game at the place i have always called Rich Stadium, I present cinnamon sugar football cutout sandwiches with brown butter filling. I love my football cutout.
I have not been to a game there in a long time, but have a lot of wonderful memories. I went to my first game at age 7 with my family. I think we went to about a game a year until 8th grade. From Olean, we traveled up 16 through all the small towns. We stopped once so my dad could buy my brother a football so they could play catch in the parking lot. That little plaza is still there. My dad, who passed away in 2013, is the reason I love the Bills as much as I do. He would really enjoy these Josh teams. It would have been fun to dissect games with him. He will have a great seat in heaven when we win the Super Bowl. A lot of people pooh pooh the Bills and have no faith. I prefer to keep it positive. I acknowledge weaknesses and acting like Eyeore is not fun. Fandom is much more enjoyable.
I think that unless you grew up a Bills fan or married into it, it is hard to understand the connection with the team and even that building.
Anyways, onto the cookies….
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. If you chill the dough, take it out a few hours before baking because that butter chills it up firm. Next time I might not chill the dough at all.
Ingredients list
1 cup butter, softened
1 cup sugar
1/2 tsp salt
1 egg
1 tsp vanilla
3 cups flour
2 tsp baking powder
2 tsp cinnamon
1/4 tsp nutmeg
Directions – in a bowl, cream butter, sugar and salt. Add egg and vanilla. Blend in dry ingredients. If dough seems dry, add a tbs or two of water. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Lightly flour a flat surface and roll dough to desired thickness (I like mine on the thick side). Cut out footballs. Stagger on prepared sheet.
Bake 7 to 8 minutes, no longer. Cool completely.
Brown butter frosting ingredients
1/2 cup butter
2 to 3 cups powdered sugar
1 tsp vanilla
Milk
Directions – place butter in a fry pan and cook over medium heat until brown specs appear.
Place browned butter in bowl. Mix in powdered sugar, then vanilla. Add enough milk to get the consistency you want. Place a scoop between 2 cookies. Store in covered container.
For my last Christmas cutout cookies recipe for this season, here are the traditional sugar cookies. I made most of them into cookie sandwiches so people can actually tell what they are.
This is a recipe from a family friend, one that brings back so many wonderful memories. I used a traditional buttercream frosting recipe.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Make sure you flour your surface enough to roll out the dough and sprinkle flour in your cookie cutters too. And preheat your oven before baking.
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
Directions – in a bowl, cream crisco and sugar. Blend in eggs well. Add vanilla. Mix in dry ingredients. You can chill the door in a covered container for a few hours if you want. Or bake them right away. When ready to bake, preheat oven to 350 degrees, and line a cookie sheet with parchment paper. Flour a flat surface with flour. Roll dough to desired thickness and cut. Place on cookie sheet. Bake 7 to 8 minutes, no longer. Cool completely.
Buttercream frosting/filling ingredients
1/2 cup butter, softened
1 tsp vanilla
4 cups powdered sugar (scooped from container into your measuring cup so you get the right amount)
Milk
In a bowl, cream butter and vanilla. Carefully blend in powdered sugar, a cup at a time. Add enough milk to get consistency you want. Frost or fill sandwich cookies.
Last year, I tried to make the keebler magic middles cookies. They were a shortbread cookies with mini chocolate chips, filled with a gushy fudge filling. Last year, they were more like a stuffed chocolate chip cookie. Today, I went for a more shortbread cookie, like a Mexican wedding cake. I froze the fudge filling and cookies before baking. Next time, I may just fill the cookies with a piece of chocolate baking bar.
It is important to freeze the fudge filling if that is what you want to stuff the cookies with. Then once you atuff them in the cookie dough, freeze the doughs before baking. My goal is to not have the filling spill out of the cookie.
Also, remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. And preheat your oven before baking.
Fudge filling ingredients list
1/2 cup heavy cream
1 cup chocolate chips
Directions – in a pan, heat cream to a boil. Remove from heat and add chips. Let sit for 5 minutes. Stir smooth and put in fridge for an hour to firm up. After an hour, scoop out teaspoons of dough, place on a paper plate in freezer for a few hours.
Cookies Ingredients list
1 cup butter, softened
1/2 cup sugar
1 tsp vanilla
1 3/4 to 2 cups flour
1/2 tsp baking powder
1/4 tsp salt
1 cup mini chocolate chips
Directions – in a bowl, cream butter and sugar. Add vanilla. Mix in salt, flour and baking powder. Fold in chips. Scoop out 1/4 cups of dough. Divide in half and flatten each half. Place a frozen scoop of filling on top.
Place other flattened dough half on top and seal.
Freeze for a few hours. When ready to bake, preheat oven to 300 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 25 to 30 minutes. Edges will be golden. Cool completely. Place in fridge to keep filling firm
I am trying to make as many different cutout cookies for Christmas as I can before Santa arrives on the 25th. So far, I have made gingerbread men, a chocolate chip version, and chocolate version, using regular unsweetened cocoa. Today, I made a black cocoa version.
I used a mix of all purpose flour and cake flour, but you can use just AP flour if you want.
Remember to scoop your flour from their bags into your measuring cup so you get the right amount. I cut out the cookies and then chilled them before baking. And preheat your oven before baking.
Ingredients list
1/2 cup butter, softened
1 cup butter
1 egg
1 tsp vanilla
1/2 cup greek yogurt or sour cream
1 1/2 cups all purpose flour
1 cup cake flour
1/2 cup black cocoa powder
1 tsp baking powder
1/2 tsp salt
Directions – in a bowl, cream butter and sugar. Add egg and vanilla. Blend on greek yogurt. Mix in dry ingredients. Sprinkle flour on a clean surface. Roll dough to desired thickness and cut with cookie cutter. Chill a few hours. When ready to bake, line a cookie sheet with parchment paper. Preheat oven to 350 degrees. Place cutouts on sheet, leaving some room.
These sugar cookies use vegetable oil instead of butter or crisco. I wanted to make something quick for work today and thought these would work. I did freeze the dough for a few hours before baking to keep the cookies from spreading too much. I only used 3 cups of flour, I may use a little more next time and add some cornstarch too.
I ran out of frosting so one cookie got melted hershey kisses!
Remember to scoop your flour from your flour bag so you get the right amount. Freeze the individual doughs for an hour or so before baking. Preheat oven to 350 degrees before baking. And only bake these 9 to 11 minutes, no longer.
Ingredients list
1 cup vegetable oil
1 1/2 cups sugar
2 eggs
1 tsp vanilla
3 to 3 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
Extra sugar
Directions – in a bowl, combine sugar and vegetable oil. Add eggs and vanilla. Blend in flour, baking soda and salt. Scoop out individual doughs and form tall mounds. Freeze and hiur or to. When ready to bake, preheat oven to 375 degrees. Line a cookie sheet with parchment paper and stack cookies on sheet. Bake 9 to 11 minutes, no longer. Pop in fridge to firm up and cool, as cookies may be gushy.
Frosting ingredients
4 tbs butter, melted
2 cups powdered sugar
1 tsp vanilla
Heavy cream/milk
Combine butter, powdered sugar and vanilla. Add enough heavy cream or milk to get the consistency you want. You may need to add more powdered sugar. Frost cookies.
Today’s game took years off my life. But a win is a win. Go Bills. Also, I love josh allen.
These are a soft, thick, puffy chocolate cookie with finely ground walnuts. You can leave them out if you want, use another kind, or throw in some chocolate chips.
These use a mix of bread flour and all purpose flour.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Chill the individual doughs for a few hours and preheat your oven to 350 before baking.
Ingredients list
1 cup butter, softened
1 1/4 cups sugar
2 eggs
1 tsp vanilla
1 1/3 cups chocolate chips (microwaved in a microwave safe bowl in 45 second increments until you can stir them melted)
1 1/4 cups flour
1 cup plus 2 tbs bread flour
1/2 cup unsweetened baking cocoa
1 tsp baking powder
1 tbs cornstarch
1/4 tsp salt
1 cup walnuts, finely ground
Directions – in a bowl, cream butter and sugar. Add eggs and vanilla. Blend in melted chocolate. Fold in dry ingredients. Blend in nuts. 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. Bake 13 to 15 minutes, no longer. Cool completely.
For topping – in a microwave safe bowl, combine 35 unwrapped hershey kisses and 1 tbs butter. Microwave in 45 second increments until you can stir smooth. Spoon on top of cookies.
Instead of traditional chocolate chip cookies with semisweet chocolate chips, I opted for milk chocolate chips and I added some finely ground macadamia nuts for a unique, salty, flavor twist.
I melted the butter to speed up the process. I probably won’t do so next time and will use softened butter. These cookies spread out a little more than I prefer.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. After scooping out the dough, chill them at least a few hours at least a few hours. And preheat your oven before baking.
Ingredients list
1 cup butter, softened
1 cup sugar
1 cup brown sugar (firmly packed into measuring cup)
2 eggs
2 tsp vanilla
3 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tbs cornstarch
1 1/2 cups milk chocolate chips
1 cup macadamia nuts, finely ground
Added a few mini m&ms to some. Go Bills!
Directions- in a bowl, cream butter, sugar and brown sugar. Add eggs and vanilla. Mix in dry ingredients. If dough seems a little dry, add a tbs or two of water. Mix in chips and ground nuts. Scoop out 1/4 cups of dough. Chill a few hours. When ready to bake, preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet, like below, because these do spread a bit.
cookies by christine 