I got a request from Rob for brownies and thought these would fit the bill. I was looking for something that baked in 20 minutes or less.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also, preheat the oven to 350 degrees for 20 minutes before baking so it cycles to the right temp for baking.
Ingredients
10 tbs butter
1 1/4 cups sugar
3/4 cup baking cocoa
1/2 tsp salt
1 tsp vanilla
2 eggs
1/2 cup flour
1 cup chocolate chips
Directions – line an 8×8 pan with tin foil and spray with baking spray. Preheat oven to 350 degrees for 20 minutes before baking. In a microwave safe bowl, microwave butter, sugar, baking cocoa and salt for 30 to 45 seconds. Stir. Mix in vanilla and eggs. Add flour and beat only for 40 strokes. Fold in chips. Spread evenly into prepared pan. Bake 20 minutes (a toothpick inserted in the center of brownies comes out basically clean. Cool completely.
Thanks so much for stopping by today! I hope you have a wonderful day with lots of love and joy!
I was looking for a little something different to bake and bring into work tomorrow morning, and I noticed I have a couple of containers of marshmallow fluff, so I thought, “Why not smores whoopie pies” The whoopie pies are a graham cracker cookies, with a fluff frosting and melted milk chocolate chips as the center.
A reminder to scoop your flour from your flour container into your measuring cup so you get the right amount. Also, preheat the oven to 375 degrees for 20 minutes before baking so it cycles to the right temp.
Whoopie pie ingredients
1/2 cup butter, softened
1 cup brown sugar
2 eggs
1/2 cup milk
1 tsp baking soda
1 tsp vanilla
1 tsp white vinegar
2 cups finely crushed graham crackers
1 cup flour
1 1/2 tsp baking powder
1 tbs cornstarch
Directions – preheat oven to 375 degrees for 20 minutes before baking. Line a cookie sheer with parchment paper. In a small bowl, combine milk, vinegar, baking soda and vanilla. In another bowl, cream butter and brown sugar. Add eggs. Blend in milk mixture, flour, graham cracker crumbs, and baking powder. Scoop out 1 1/2 tbs dough and roll into balls. Stagger on the prepared cookie sheet, as seen below.
Bake at 375 degrees for 8 minutes. I would not do any longer than that because you don’t want the bottoms to burn. Cool completley
Marshmallow fluff filling ingredients
1 1/2 cups powdered sugar
1/4 cup butter, softened
1/2 cup fluff
2 tbs milk (or more if necessary
Directions – cream all ingredients together
Chocolate filling – melt 1 cup milk chocolate chips with 1 tbs vegetable oil for 45 seconds. Stir smooth. If you need to, microwave in 15-second additional increments until you can stir it smooth.
Assembly – place cookies flat-side up, on one cookie place 1 tbs fluff filling, place 1 tbs melted chocolate.
Put them together to form your whoopie pies.
Store in covered container.
Thanks so much for stopping by today. I wish you a wonderful day. Enjoy March Madness and the NCAA hockey tournament as well!
Monday night, I stayed at the Doubletree hotel down the street from work for weather related reasons. (The timing of the snow and uncertainty of the amount that would fall before I needed to leave for work). Anyways, as you know, they give all guests a cookie. When I got home after work on Tuesday, Rob asked “did you bring me a cookie?” I did not, but promised I would make the doubletree cookies. Hilton posted the recipe so I used that, except I left out the cinnamon. Rob wasn’t thrilled about that on a chocolate chip cookie. Next time I think I may try to chill the dough before baking. These spread a ton. (Flat cookies are not my bag)
I did tweak the original recipe, using 1/2 crisco and 1/2 cup butter, as opposed to all butter. Remember to spoon your flour from your flour bag into your measuring cup so you get the correct amount. These cook at a lower temperature – 300 degrees than the usual for chocolate chip cookies. The directions said bake 20 to 23 minutes. One batch I baked for 20, the 2nd batch 22. I prefer 20 minutes because they are softer.
Ingredients
1/2 cup crisco
1/2 cup butter, grated with a cheese grater
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
1/4 tsp lemon juice
2 1/4 cups flour
1/2 cup rolled oats (pulsed into a fine powder with a blender or food processor)
1 tsp baking soda
1 tsp salt
2 2/3 cup chocolate chips
Directions – in a bowl, cream butter, crisco, brown sugar and sugar. Add eggs, lemon juice, and vanilla. Blend in flour, oats, baking soda, and salt. Mix in chips. Scoop out 3 tbs dough and form tall mounds. I recommend chilling the dough for at least a few hours. Preheat oven to 300 degrees for 20 minutes before baking, so oven cycles to right temp. Bake 20 minutes. The Hilton directions say to cool cookies for one hour on cookie sheet. I did not do that 😉 store in covered container.
Thanks so much for stopping by today. I wish you a day filled with peace, love and joy.
I wanted to make some red velvet cookies, but take it up a notch – so I decided to stuff them with oreos and top them with fudge and mini m&ms. I didn’t have enough red food color,so I opted for blue food color. When I added the baking cocoa it made for a very dark blue cookie. I don’t have this red velvet thing down very well, but I think these cookies will still be good. 😋
Remember to spoon your flour from your flour bag into your measuring cup so you get the correct amount. If you pour directly from the flour bag, the flour gets packed into the measuring cup and that can make for a dry cookie. I chilled the cookies overnight before baking, to minimize spread. Preheat your oven to 350 degrees for 20 minutes before baking so your oven cycles to the right temp.
Cookie ingredients
1/2 cup butter, cold and grated with a cheese grater or cut into small cubes
1 cup brown sugar
1 cup brown sugar
2 eggs
4 tbs food color
1 tbs vanilla
2 1/2 cups flour
2/3 cup baking cocoa
1 tsp baking soda
4 tsp cornstarch
Directions – in a bowl, cream butter, sugar and brown sugar. Add eggs and vanilla. Blend in food color. Stir in dry ingredients. Scoop out 1/4 cup of dough
Divide in half and flatten each half, enough so an oreo will fit with a little extra around it
Place an oreo between the two halves
Completely cover cookie
Chill cookies for at least a few hours. When ready to bake,preheat oven for 20 minutes at 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet (they do spread a bit).
Bake 15 minutes, no longer. As they are cooling, make the fudge topping. The topping may seem a little greasy when warm, but the fudge firms up nicely.
Fudge topping ingredients
1/2 cup butter
1 1/2 cups sugar
1/3 cup evaporated milk
2 cups milk (or semisweet) chocolate chips
1 tsp vanilla
In a saucepan, over low heat, combine butter, sugar and evaporated milk. Stir occasionally to a boil. Remove from heat. Stir in chips until melted. Add vanilla. Spoon on top of cookies and press in some mini m&ms.
Thanks so much for stopping by today! I wish you a wonderful day, filled with peace, love and joy. And remember to be kind. We all need a little kindness.
For the final football Friday of this NFL season, I made mini chocolate chip football sandwich cookies, with vanilla frosting as a filling. I thought of also using my football helmet cookie cutter too, but the last time I brought those in, my coworkers thought they were whales. So, just football this time. And some of the finished product don’t even look like footballs.
Remember to spoon your flour from your flour bag into your measuring cup. Use mini chips for these. It will be too hard to use cookie cutters with full size chips in the dough. I did chill the dough for a half hour. I also preheated the oven for 20 minutes before baking so it cycles to the right temp.
Not sure these look like footballs!
Ingredients
1/3 cup butter, melted
2 cups brown sugar
2 tsp vanilla
3 eggs
2 1/2 tsp baking powder
3 cups flour (scooped from your flour bag into your measuring cup)
1 cup mini chocolate chips
A very good girl has a sweet tooth
Directions – in a bowl, blend butter and brown sugar. Add eggs and vanilla. Mix in dry ingredients. Fold in chips. Chill dough for at 30 minutes. Preheat oven to 350 degrees for 20 minutes. While oven preheats, sprinkle flour on your countertop. Roll out dough to desired thickness. Cut with cookie cutters. Line a cookie sheet with nonstick baking liners. Stagger cookies on prepared sheet. Bake 8 minutes. Cool completley.
Filling ingredients
1/2 cup butter, softened
2 tsp vanilla
4 cups powdered sugar
Milk (2-3 tbs)
In a bowl, cream butter and vanilla. Mix in powdered sugar gradually. Beat in 2 tbs milk. Add enough milk to get the consistency you want. Frost between 2 cookies.
These are a wonderful cookie – fudgy, soft and made with three kinds of chips – semisweet, milk chocolate and dark chocolate. They stayed nice and puffy too, which I love. Flat cookies are not my bag.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. (Don’t directly pour from the bag into the measuring cup). I recommend chilling the scooped out dough for a few hours to prevent cookies from spreading. I also recommend you preheat your oven to 325 degrees for 20 minutes before baking so it cycles to the right temp.
Ingredients
1/2 cup butter, melted
1 cup brown sugar
1/2 cup sugar
1 egg
1 egg yolk
1/4 cup chocolate syrup
1 tsp vanilla
2 cups flour
1 tbs cornstarch
1/2 tsp baking soda
1/4 cup baking cocoa
1/3 cup milk chocolate chips
1/3 cup white chocolate chips
1/3 cup semisweet chocolate chips
Directions – in a bowl, combine butter, sugar and brown sugar. Add egg, yolk, and vanilla. Fold in chocolate chips. Blend in dry ingredients. (You may need to use your hands to mix it all together if your mixer can’t get it done. Stir in chips. Scoop out 2 tbs of dough and roll into balls. Chill a few hours or overnight. Preheat oven to 325 degrees for 20 minutes before baking. Line a cookie sheet with nonstick baking liners or parchment paper. Stagger cookies on sheet. Bake 11 minutes (no longer). Cool completely. Store in covered container.
Thanks so much for stopping by today! I hope you have a day filled with peace and joy. And remember to be kind. Your kindness may be just what some one needs.
Another chocolate chip cookie recipe for you. These feature semisweet, white and milk chocolate chips. I used olive oil instead of butter.
Scoop your flour from your flour bag into your measuring cup so you get the right amount. Once you add the dry ingredients, you may want to use your hands to mix the dough. Also use your hands when you mix in the chips.
If you decide to chill the dough, I recommend scooping the mounds of dough out first. It will be difficult to scoop out chilled dough. I am a big believer in chilling cookie dough to keep cookies puffy.
Ingredients
1/2 cup olive oil
3/4 cup sugar
1/2 cup brown sugar
1 egg
1 egg yolk
2 tbs water
1 1/4 cups flour
1 tsp cornstarch
1 tsp baking soda
1/4 tsp baking powder
1/3 cup white chocolate chips
1/3 cup semisweet chocolate chips
1/3 cup milk chocolate chips
Directions – mix olive oil, sugar and brown sugar. Stir in egg, yolk and water. Blend in dry ingredients, using your hands. Mix in chips, using your hands. Scoop out 2 tbs of dough and form tall mounds. Chill. Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheer with parchment paper. Bake 10 to 12 minutes (you will see golden patches on top). Store in covered container.
These are not just large cookies, they are not extra large. I feel they are 2XL. They are basically a cup of cookie dough bc they were the 3rd thing I baked today, after brownies and milk chocolate chip cookies. I made them big and cooked them at a higher temp to finally finish baking.
Remember to spoon your flour from your flour bag into your measuring cup so you get the right amount. I chilled these overnight. They did not spread out at all,so you could flatten the mounds before you chill them. Also preheat your oven to 410 degrees for 20 minutes before baking so it cycles to the eight temp.
Ingredients list
1 cup butter, softened
1 cup brown sugar
1/4 cup sugar
2 eggs
1 tsp vanilla
1/2 cup baking cocoa
3 1/4 cups flour
1 tsp cornstarch
1 tsp baking soda
1 cup milk chocolate chips
1 cup mini m&ms
Directions – cream butter, brown sugar and sugar. Add eggs and vanilla. Blend in dry ingredients. Mix in chips and m&ms. Divide into 8 equal pieces. Flatten to however thick you want the cookies. Chill a few hours or overnight. Line a cookie sheet with nonstick baking liners. Preheat oven to 410 degrees for 20 minutes. Stagger cookies on sheet. Bake for 10 minutes (no longer because you are baking at a higher temp than usual for cookies)
Thanks for stopping by today! If you make these chocolate mounds of goodness, let me know how they turn out.
To occupy my time before the Bills game tomorrow, I decided to bake a couple of things. Three to be exact, for Damar Hamlin, who continues to recover after a cardiac arrest event during a game on January 2nd. These are milk chocolate chip cookies with ground macadamia nuts. Not sure why I decided to grind them up (with my old school nutgrinder), but I did. These are pretty big cookies. I used 1/2 cup scoops of dough and chilled them overnight so they did not spread out too much.
Remember to spoon your flour from your flour bag into your measuring cup. Chill your dough. And preheat your oven for 20 minutes before baking so the stove cycles to the right temp. Also, do not overcook these. They will seem doughy, but will firm up and be ok after they cool. Or if you eat them warm, is there anything wrong with gushy cookies?
Ingredients list
1 1/2 cups butter, softened
3/4 cup sugar
1 1/2 cups brown sugar
2 eggs
1 tsp vanilla
4 1/2 cups flour
1 tsp cornstarch
2 tsp baking soda
1 tsp baking powder
2 cups milk chocolate chips
Finely ground macadamia nuts (opt)
Directions – cream butter, brown sugar, and sugar. Add eggs and vanilla. Blend in dry ingredients. Fold in chips and ground nuts. Scoop out 1/2 cups of dough and roll into balls. Chill a few hours or overnight. Preheat oven to 375 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners. Stagger cookies on prepared sheets. Bake 11 to 15 minutes. I did mine for 13 and a half. Cool completley. Store in covered container.
Thanks so much for stopping by today! If you make these, let me know how they turn out. Wishing you a day filled with peace and joy. #gobills
For NFL Super Wildcard weekend, I felt a big time cookie was needed. I saw some marshmallows in my cabinet and thought smores cookies would work. I used a basic chocolate chip cookie dough base. To one half I added cocoa and graham cracker crumbs to the other. And I topped them with marshmallow halves. I suppose I could have just made it all graham cracker or all chocolate for the base, but would they still be a “super” cookie? Probably, but I love to take things up a notch.
Remember to scoop your flour from your flour bag into measuring cup so you get the correct amount. I did not chill this batch and they spread out quite a bit, so next time I will chill them to help prevent that. Also preheat the oven to 350 degrees for 20 minutes before baking so the oven cycles to the right temp.
And one last thing – Go Bills.
Ingredients
1 cup butter, softened
1 1/2 cups brown sugar
1/4 cup sugar
2 eggs
2 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1/2 cup baking cocoa
4 graham cracker sheets, crushed
1/2 cup chocolate chips
12 Large marshmallows, cut in half
These make 12 good size cookies
Directions – cream butter, brown sugar and sugar. Add eggs and vanilla. Blend in flour and baking soda. Divide dough in half. To one half, add baking cocoa and blend well. To the other half, mix in graham cracker crumbs, then chocolate chips. Scoop out 2 tbs of chocolate dough, top with a scoop of 2 tbs graham cracker dough. Chill.
Preheat oven to 350 degrees for 20 minutes. On a cookie sheet lined with parchment paper. Stagger cookies. Bake 10 minutes. Remove and place 2 marshmallow halves on top. Bake 4 more minutes. Cool completely. Store in covered container.
Thanks so much for stopping today. Hope you have a wonderful day, filled with peace and joy. Remember to be kind and show compassion to others. We are all fighting a battle daily, some are more difficult than others.
