Tag Archives: homemade

Cakey chocolate chip cookies

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Cakey chocolate chip cookies

These are a cakey chocolate chip cookie. Very soft and pillow. I used a half all purpose flour and half bread flour. I incorporated bread flour because I wanted to prevent them from spreading too much. I also froze the dough pieces for 20 minutes to prevent spreading.

Scoop the flour from your flour bag into your measuring cup so you get the right amount and preheat your oven for 20 minutes before baking so it cycles to the right temp.

  • Ingredients
  • 10 tbs butter, softened
  • 4 tbs crisco
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 1/4 cups flour
  • 1 cup bread flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tbs cornstarch
  • 2 cups chocolate chips

Directions – cream butter, brown sugar and sugar. Add eggs and vanilla. Blend in dry ingredients. Fold in chips. Scoop out 3 tbs dough and form into tall mounds. Freeze 20 minutes or chill an hour or two. Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with parchment paper. Stagger cookies on sheet – a row of 2, a row of 1, a row of 2, a row of 1. Bake 12 to 14 minutes. Bottoms will be golden and tops should be mostly set. They will firm up after taken out of the oven. Cool completely and store in covered container.

Thank you for stopping by!❤️❤️

Chocolate cookies stuffed with Reese’s peanut butter eggs

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The other day, I picked up a mega bag of the Reese’s peanut butter eggs while at BJs. They truly are, the world’s best candy. I know Reese’s makes their peanut butter cups and other peanut butter variety treats for various holidays (like pumpkins and Christmas trees), but the ones they have at Easter time just seem different. I can make a homemade version of these eggs, but I opted to buy a huge bag for some reason.. so I decided to stuff some into chocolate cookies.

These chocolate cookies use melted chocolate chips (I used dark chocolate for these, but you can use semisweet) and are super fudgy. After making the dough and wrapping it around the candies, I chilled everything overnight to help prevent spreading.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. And preheat your oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.

I made 12 stuffed cookies with this recipe. You can double it if you want to make more.

  • Ingredients
  • 5 tbs butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 1/3 cups chocolate chips (i melted them in a microwave proof bowl in 30 second increments until i could stir smooth)
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup flour
  • 1/4 cup baking cocoa
  • 1 tsp baking powder
  • 1/2 tsp salt
  • Reese’s peanut butter eggs, unwrapped

Directions – cream butter, brown sugar and sugar. Add eggs and vanilla. Blend in melted chocolate. Fold in dry ingredients.

Scoop out 1 1/2 tbs dough, slightly flatten

Top with a Reese’s egg

Scoop out another 1 1/2 tbs dough,, slightly flatten and place on top of Reese’s egg

Make sure egg is completely covered with dough

I chilled these overnight. Preheat oven to 350 degrees before baking. On a cookie sheet lined with parchment paper, stagger cookies

Bake for 10 to 11 minutes, not much longer, so to not burn the bottoms.

Cool completely. Store in covered container.

Thank you so much for stopping by!

Fudgy Brownies

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Fudgy brownies

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!

Browned butter Triple Chip Cookies (aka “the Franks”

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Browned butter triple chip cookies

I got a request for the triple chip cookies from my hubby. I looked through my collection of chocolate chip cookie recipes and came across one using browned butter and bread flour. Browned butter is pretty simple to do. Just put your butter in a pan, cook it over medium heat, stirring occasionally, until you see little brown specs. You should let it cool down for 5 minutes or so. I was in a hurry and didn’t.. so some of my chips marbled. I think the cookies are still good. I have not made these with all purpose flour, so I am not sure how they would turn out.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. If you pour it, it gets backed in and your cookies might turn out dry. Also, preheat your oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.

  • Ingredients
  • 1 cup butter, browned and cooled 5 minutes
  • 1/4 cup sugar
  • 1 1/4 cups brown sugar
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla
  • 1 tbs heavy cream or milk
  • 2 1/4 cups bread flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbs cornstarch ingredients.
  • 2/3 cup white chocolate chips
  • 2/3 cup milk chocolate chips
  • 2/3 cup semisweet chocolate chips

Directions – preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners. Combine butter, sugar and brown sugar. Mix in egg, yolk, vanilla and cream or milk. Fold in dry ingredients. Mix in chips. Scoop out 3 tbs of dough and stagger on prepared sheets.

This is how I stagger my cookie dough

Bake 10 to 11 minutes (no longer) cool completely. Store in covered container.

Have a wonderful day. And remember to be kind! We are all dealing with something and your kindness may be just what someone needs that day!

Doubletree chocolate chip cookies (in case no one brings you one home)

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Doubletree chocolate chip cookies

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.

Mudslide cookies

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It is very cold and snowy today, so it seemed like a perfect time to bake. So here are mudslide cookies.

These are a super chocolately chocolate cookie. They use unsweetened and dark chocolate in the base and I tossed in mini chips for good measure. I mean honestly, can you ever have too much chocolate? I think not! These also call for cake flour. If you don’t have it, you can make it yourself. For this recipe you will whisk together 2 and 3/4 cups all purpose flour and 4 1/2 tbs cornstarch.

Remember to spoon your flour from your flour bag into your measuring cup so you get the right amount. I also recommend chilling the dough for at least a few hours. And, preheat your oven to 350 degrees for 20 minutes before baking.

  • Ingredients
  • 4 oz unsweetened chocolate, broken into pieces
  • 1 1/2 cups dark chocolate chips (or 9 oz bittersweet chocolate, chopped)
  • 8 tbs butter
  • 7 eggs
  • 2 3/4 cups
  • 1 tbs vanilla
  • 1 tbs water
  • 2 3/4 cups cake flour
  • 1 tbs (yes, tbs) baking powder
  • 1/2 tsp salt
  • 1 1/2 cups mini chocolate chips

In a microwave safe bowl, microwave butter, unsweetened chocolate and dark chocolate in 45 second increments until you can stir smooth. Set aside. In a bowl, beat eggs, sugar, water and vanilla for 5 to 6 minutes. Add melted chocolate. Stir in dry ingredients. Mix in chips. Scoop out 1/4 cups of dough. Chill a few hours. Preheat oven to 350 degrees for 20 minutes. Line cookies sheets with parchment paper. Stagger cookies on sheet.

This is how I stagger cookies

Bake 14 minutes, no longer. If desired, sprinkle powdered sugar on hot cookies. Cool completely. Store in covered container.

Thank you for stopping by today! I hope you have a wonderful day. Remember to be kind! We all need more kindness

Fudge topped, oreo stuffed blue velvet cookies

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Fudge topped, oreo stuffed blue velvet cookies

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.

Mini Chocolate Chip Football sandwich cookies

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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.

Thanks so much for stopping by today!

Triple Chip Mudslide cookies

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Triple chip Mudslide 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.

Triple chip olive oil cookies

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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.

Perfectly puffy!

Thank you for stopping by!