I wanted to make a chocolate version of my dulce de leches cookies, so here they are.
Scoop your flour from your flour bag into your measuring cup so you get the right amount and chill the individual doughs before baking. And preheat your oven before baking.
Ingredients list
1/2 cup butter crisco
3/4 cup sugar
1 egg
2 tsp vanilla
2 tbs dulce de leches
3/4 cup cake flour
1/2 cup all purpose flour
1/2 tsp baking soda
1/2 cup unsweetened baking cocoa
1 tbs cornstarch
1/2 tsp salt
1 cup milk chocolate chips
Directions – in a bowl, cream crisco and sugar. Add egg, vanilla and dulce de leches. Blend in dry ingredients. Miss in chips. Divide dough evenly into 6 pieces and form tall cylinders. Chill several hours. When ready to bake, preheat oven to 400 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 11 to 12 minutes, no longer. Remove from oven and press a mini hershey bar in each cookie. Cool completely.
A simple, classic request from my hubby for the friday of NFL week 7 – browned butter blondies with chocolate chips. They batter is made in no time and they bake in 20 to 22 minutes!
Regarding browning butter – place it in a skillet and cook over low heat until you see tiny brown specs form. (This may take 10 minutes or more, keep an eye on it, so it doesn’t burn). Remove from heat immediately.
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.
Ingredients list
1/2 cup butter, browned
1 cup brown sugar, firmly packed into measuring cup
1 egg
1 tbs vanilla
1 cup minus 2 tbs flour
1/2 salt
1 cup chocolate chips
Directions – preheat to 350 degrees. Line an 8×8 pan with tin foil and spray with baking spray. Set aside. in a bowl, combine browned butter and brown sugar. Add egg and vanilla. Fold in flour and salt. Mix in chips. Spread evenly into prepared pan. Bake 20 to 22 minutes. They may seem gushy but do not overbake. Cool completely. Pop in fridge to firm up if you want.
These are not for the faint of heart. 4x the chocolate – a special dark chocolate cookie stuffed with black cocoa cake, ganache (a fancy name for melted chocolate) and topped with melted chocolate. I recommend chilling the raw doughs after brjng stuffed to keep them puffy and keep the stuffings (cake and ganache) inside.
Scoop your flour from your flour bag into your measuring cup to get the correct amount (same goes for the baking cocoa). And preheat your oven to 410 degrees before baking. And only bake for 15 minutes.
You will need one chocolate cake baked in a round pan, baked according to directions and cooled completely.
Cut out small pieces 2 inch squares or circles and set aside. I used my Bills shot glass!
Ganache ingredients
4 tbs heavy cream
1/3 cup dark chocolate chips
Directions – in a microwave safe bowl, heat cream for one minute. Add chips. Let stand one minute. Sture smooth. Let set at room temp for 20 minutes, then place in fridge to firm up.
Cookies ingredients
1 cup butter, softened
3/4 cup brown sugar, firmly packed into measuring cup
1/2 cup sugar
2 eggs
2 tsp vanilla
3 tbs heavy cream
3 cups flour
1/4 cup special dark cocoa powder
1 tap baking soda
1 tsp cornstarch
1/2 tsp salt
Directions – in a bowl, cream butter, sugar and brown sugar. Add eggs, vanilla and heavy cream. Mix in dry ingredients. Divide into 8 even pieces. Divide each of those in half and slightly flatten each. On one half, place a square of cake
and 1 tbs ganache.
Top with other half
and seal edges.
Freeze overnight. When ready to bake, preheat oven to 410 degrees. line a cookie sheet with parchment paper. Stagger cookies on sheet.
Bake 15 minutes, no longer.
Cool completely. Top with melted chocolate. Store in covered containerm.
With Halloween a little more than a week away, I decided to use my pumpkin, bat, ghost cookie cutters once again. 2 ghosts are frosted with a marshmallow fluff frosting and the rest are topped with melted mini hershey bars…. and mini m&ms for eyes and mouths.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I chilled the doughs after I cut them out. And preheat your oven before baking.
Ingredients list
1 cup peanut butter
1 cup crisco
1 cup brown sugar, firmly packed into measuring cup
1 cup sugar
2 eggs
3 tbs heavy cream
2 tsp vanilla
3 cups flour
1 tsp baking powder
Directions – in a bowl, cream crisco and peanut butter. Blend in brown sugar and sugar. Mix in eggs, vanilla and heavy cream. Stir in flour and baking powder. Sprinkle flour on a flat surface. Roll dough to desired thickness. Cut with cookie cutters, and chill cutouts in a covered container for a few hours. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet.
Bake 10 to 12 minutes, no longer. Cool completely.
You can frost these with a marshmallow fluff frosting (2 tbs softened butter, 1/2 cup fluff, 1 cup powdered sugar and enough milk to get the consistency you want, or melted chocolate. Store in covered container.
To celebrate our win over the Raiders, and an unbelievable touchdown toss by our Josh allen…
I made halloween themed cutout cookie sandwiches, using my Pumpkin, bat and ghost shaped cookie cutters.
Super easy recipe. Big sweet, soft cookies that remind me of childhood and baking them for various holidays (mostly christmas). I didn’t chill the dough at all, because these use crisco.
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.
Ingredients list
1 1/3 cups crisco
1 1/2 cups crisco
4 eggs
1 tbs vanilla
4 cups flour
3 tsp baking powder
1 tsp salt
Directions – preheat oven to 350 degrees. Line a cookie sheet with baking liners. Set aside. In a bowl, cream butter and sugar. Add eggs and vanilla. Blend in dry ingredients. Flour a flat surface with flour. using a rolling pin, roll to desired thickness. Cut with cookie cutters. Stagger on prepared sheet. Bake 8 to 9 minutes no longer. Cool completely.
For filling, I combined 1/4 cup melted butter with 2 to 3 cups powdered sugar. I added vanilla and enough milk to get the consistency I wanted. Spread a few spoonfuls between 2 cookies for a sandwich.
Last night’s win was a huge one, and a stressful one on the road against the preseason NFL super bowl favorite, so i needed to really step up my victory treat game, featuring 3 kinds of cookie dough – sugar, chocolate chip and double chocolate. And these are bring baked as I watch a re-air of last night’s game.
Superman!
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount, firmly pack brown sugar into your measuring cup. Chill the dough before baking and preheat your oven before baking.
Sugar cookie ingredients
1/2 cup butter, almost completely melted
1/2 cup sugar
1 egg
1 tsp vanilla
1 tbs heavy cream (or more if dough seems dry)
1 cup all purpose flour
1/2 cup bread flour
1 tsp baking powder
In a bowl, mix butter and sugar. Add egg, vanilla and cream. Blend in dry ingredients. Add a little more cream if dough seems too dry. Scoop out tbs of dough and set aside.
Chocolate chip cookie dough ingredients
1/2 cup butter, almost completely melted
1/4 cup sugar
1/2 cup plus 2 tbs brown sugar
1 egg
1 tbs heavy cream
1 1/2 cups bread flour
1/2 tsp baking powder
1/8 tsp baking soda
1 cup mini chocolate chips
Directions – in a bowl, combine butter, sugar and brown sugar. Add egg, cream and vanilla. Blend in dry ingredients. Mix in chips. Scoop out tbs of dough. Set aside.
Double chocolate cookie ingredients
1/2 cup butter, almost completely melted
1/2 cup plus 2 tbs sugar
1/2 cup plus 2 tbs chocolate chips, melted
1 egg
1 tbs heavy cream
1/2 cup plus 2 tbs all purpose flour
1/2 cup plus 1 tbs bread flour
1/2 tsp baking powder
1/4 cup unsweetened baking cocoa
Directions – in a bowl, combine butter and sugar. Add egg, then mix in melted chocolate. Fold in dry ingredients. Scoop out tbs of dough.
Cookie assembly directions
Take one tbs of each dough and form a large cookie.
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 11 to 15 minutes, until edges of chocolate chip sections are light golden.
A second treat for work today. 6 super large peanut butter cookies with peanut butter chips. It is a winner take all game 5 of the ALDs, after all, so perhaps one treat is not enough
I am so pleased with how they turned out. They were a last minute call, so I used browned butter instead of waiting for butter to soften. I also used 1 cup of all purpose flour and 1 cup bread flour. You can use all AP flour if you want.
I did not chill the dough and yet they turned out really puffy! I also pressed peanut butter chips into the tops of hot cookies. You can mix them into the dough ahead of time if you want.
Ingredients list
1/2 cup butter, browned
3/4 cup brown sugar
1/4 cup sugar
1/2 cup peanut butter
1 egg
1 tsp vanilla
3 tbs heavy cream
1 cup all purpose flour
1 cup bread flour
1/2 tsp baking powder
1/2 cup peanut butter chips
Directions – place butter in saucepan, cooking over medium heat until brown specs appear, between 7 to 10 minutes. Pour into a bowl and mix with peanut butter, sugar and brown sugar. Add vanilla, egg and heavy cream. Blend in dry ingredients divide evenly into 6 pieces and roll into balls. If you don’t want mound shape cookies, slighly flatten. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper and stagger cookies on it. Bake 12 to 14 minutes, no longer. Gently press peanut butter chips on tops of hot cookies.
Directions – in a bowl, cream butter, peanut butter and vanilla. Blend in powdered sugar, then flour and salt. Mix in chips. Scoop out 1/4 cups dough. Roll in powdered sugar. Chill. Preheat oven to 350 degrees. Bake 10 to 14 minutes. Sprinkle more powdered sugar on hot cookies.
One last ode to summer – smores cookies that feature hot cocoa mix, marshmallow bits, crushed chocolate graham cracker crumbs and milk chocolate chips. And a half of a mini hershey bar pressed on top of each cookie immediately after being removed from the oven.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. You can use regular graham cracker crumbs or none at all. I recommend chilling the doughs for a few hours before baking. I used a mix of butter and butter crisco. You can use all butter or a mix of butter and regular crisco. I used a combo of bread flour and all purpose flour. But you can use entirely all purpose flour.
Ingredients list
1/2 cup butter, softene
1/2 cup butter crisco
1 cup sugar
2/3 cup brown sugar, firmly packed into measuring cup
2 eggs
1 tsp vanilla
2 tbs heavy cream
1 1/4 cups bread flour
2 cups all purpose flour
4 packets hot cocoa mix
1 tsp baking soda
2 tsp baking powder
1 tsp salt
4 sheets chocolate graham crackers, crushed (anywhere between 1/2 cup and 1 cup crushed graham crackers)
1 cup milk chocolate chips
1 cup mini marshmallow bits
Directions – in a bowl, cream butter, butter crisco, sugar and brown sugar. Add eggs, heavy cream, and vanilla. Blend in graham cracker crumbs and dry ingredients. Mix in chips, marshmallow bits. 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 10 to 12 minutes, no longer. Immediately gently press a half hershey miniature chocolate bar into top of each cookie.
One last ode to summer – smores cookies that feature hot cocoa mix, marshmallow bits, crushed chocolate graham cracker crumbs and milk chocolate chips. And a half of a mini hershey bar pressed on top of each cookie immediately after being removed from the oven.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. You can use regular graham cracker crumbs or none at all. I recommend chilling the doughs for a few hours before baking. I used a mix of butter and butter crisco. You can use all butter or a mix of butter and regular crisco. I used a combo of bread flour and all purpose flour. But you can use entirely all purpose flour.
Ingredients list
1/2 cup butter, softene
1/2 cup butter crisco
1 cup sugar
2/3 cup brown sugar, firmly packed into measuring cup
2 eggs
1 tsp vanilla
2 tbs heavy cream
1 1/4 cups bread flour
2 cups all purpose flour
4 packets hot cocoa mix
1 tsp baking soda
2 tsp baking powder
1 tsp salt
4 sheets chocolate graham crackers, crushed (anywhere between 1/2 cup and 1 cup crushed graham crackers)
1 cup milk chocolate chips
1 cup mini marshmallow bits
Directions – in a bowl, cream butter, butter crisco, sugar and brown sugar. Add eggs, heavy cream, and vanilla. Blend in graham cracker crumbs and dry ingredients. Mix in chips, marshmallow bits. 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 10 to 12 minutes, no longer. Immediately gently press a half hershey miniature chocolate bar into top of each cookie.
