We had one last bag of leftover candy from Halloween – a bag of plain m&ms. so I thought “why not bake with them?”
Note the colors in the middle – red and blue! Go Bills!
Instead of the usual chocolate chip cookie recipe, I went with oatmeal, for something different.
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 before baking
Ingredients list
8 tbs butter, softened
2 1/2 tbs crisco
1 cup plus 2 tbs plus 2 tsp brown sugar, firmly packed
1 egg
1 tbs honey
1 tbs vanilla
1 1/3 cups flour
1/2 tsp salt
2 cups oats (I used quick pats)
1 cup m&ms
Directions – in a bowl, cream butter, crisco and brown sugar. Add egg, honey and vanilla. Blend in flour, salt and oats. Mix in m&ms. Scoop out 1/4 cups of dough. Chill a few hours. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet. flatten cookies to desired thickness.
That is a mouthful of a title, I know. But these are a seriously chocolate cookie – melted dark chocolate chips in the dough and filled with mini m&ms and milk chocolate chips.
To melt the chips – place them in a microwave safe bowl and melt them in 45 second increments until you can stir smooth.
Remember to scoop your flour from your flour bag so you get the right amount. Also, chill the individual doughs for a few hours before baking, and preheat your oven before baking.
Ingredients list
10 tbs butter, softened
1 1/2 cups brown sugar
1/2 cup sugar
4 eggs
1 tbs vanilla
2 2/3 cups dark chocolate chips (melted)
2 cups flour
1/2 cup baking cocoa
2 tsp baking powder
1 tsp salt
Mini m&ms
Milk chocolate chips
Directions – in a bowl, cream butter, brown sugar and sugar. Add eggs and vanilla. Blend in melted chocolate chips. Fold in dry ingredients. Mix in m&ms and milk chocolate chips. 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 like below.
Bake 10 to 12 minutes, no longer. Right after removing from oven, gently press more milk chocolate chips on top of cookies.
These will likely be gushy. Pop them in the fridge to firm them up. Store in covered container.
I present a twist on a typical peanut butter cookie. These also have finely ground butter butter cookies and finely ground peanuts.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.
I formed these into tall mounds then froze them, and they stayed super puffy. I think next time I may flatten them slightly before chilling or freezing, or I may bake them right after making the dough.
Ingredients list
1 cup crisco
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
2 3/4 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
15 nutter butters, finely crushed
1 cup peanuts, finely ground
Directions – in a bowl, cream butter, peanut butter, sugar and brown sugar. Add eggs and vanilla. Blend in dry ingredients. Fold in nutter butters and peanuts. Scoop into 1/4 cups dough and roll into tall mounds. If you are going to chill or freeze these, flatten doughs slightly. Keep them tall if you are going to bake right away. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 10 to 11 minutes, no longer. They will be a little gushy, but you can pop them in the fridge to firm up.
Part of my hat trick of treats for tomorrow for work – peanut butter cookies topped with hershey kisses. I sprinkled them with sugar before baking for extra sweetness!
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I also recommend freezing the individual doughs for a half hour or chilling a few hours to keep them puffy. And preheat your oven before baking.
Ingredients list
1/2 cup butter crisco
1 cup brown sugar
2 tbs water
1 egg
2 tsp vanilla
3/4 cup peanut butter
1 2/3 flour
3/4 tsp baking soda
Directions – in a bowl, cream butter crisco and brown sugar. Add eggs, water, vanilla and peanut butter. Blend in dry ingredients. Scoop our 1/4 cups dough and sprinkle with sugar. Freeze a half hour or chill a couple of hours. Preheat oven to 350 degrees. Line cookie sheet with parchment paper. Stagger cookies on sheet. Bake 8 to 10 minutes. Cookies may seem undone on top, but they will firm up as they cool. You can also pop them in the fridge to firm them up. I topped these with melted hershey kisses. You can leave them plain if you want.
My latest treat for work was a request from my hubby, Rob, who saw these smores cookies in a store. A graham cracker like cookie, topped with melted chocolate and a toasted marshmallow.
So that is what I made today. I have to be honest, putting a toasted marshmallow on top was no easy on some of these and I have no idea why!
A little messy with the marshmallow on top
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. And, I recommend chilling these individual doughs a few hours or overnight. I might make these a little bigger next time and make them a little flatter too.
Ingredients list
1/2 cup butter, softened
1/2 cup crisco (or butter flavor crisco)
1 1/3 cups brown sugar
2 eggs
2 tsp vanilla
3 cups flour
2 tsp baking soda
1 tsp salt
1 tbs cornstarch
1 1/3 cups graham cracker crumbs
Milk chocolate
Large marshmallows
Directions – in a bowl, cream butter, crisco, and brown sugar. Blend in eggs and vanilla. Fold in dry ingredients and graham cracker crumbs.
Scoop out 2 tbs of dough, roll into a ball and slightly flatten. Chill a few hours or overnight. Line a cookie sheet with parchment paper or nonstick baking liners. Preheat oven to 350 degrees. Stagger cookies on sheet, like below.
Bake 10 to 11 minutes, no longer. They will be a little gushy on top. It is ok. Let them cool a bit and pop them in the fridge to firm them up.
While their cookies are baking, melt your chocolate. I melted some milk chocolate chips for most of them. I ran out of that and called an audible and melted some Reese’s eggs for the final 6.
To toast marshmallows – preheat oven to 450 degrees and line a cookie sheet with parchment paper. I sprayed a little pam on the parchment paper. Bake these 5 to 7 minutes or until the marshmallows are as toasted as you want.
Take a cookie and lay it on a flat surface.
Top with melted chocolate.
I sprayed my hands with pam and place a marshmallow on top. Sometimes I did a fine job.
Other times, I did not.
Store in covered container.
Thanks so much for stopping by today! I wish you a day filled with happiness, joy and love and remember to be kind
A hat trick of treats to celebrate Josh Allen’s mvp award. These treats feature an oreo crust with pieces of brownie, topped with homemade caramel and topped with melted chocolate chips. if you don’t have spare brownies around, you can leave them out. The homemade caramel part may sound intimidating, but it is so easy.
Oreo crust ingredients
30 oreos finely crushed
4 or 5 brownies broken up into bits
4 tbs butter, melted
Directions – line a bread pan with tin foil. In a bowl, combine ingredients and press evenly in top of foil. Freeze for 10 minutes
Caramel ingredients
1/3 cup brown sugar
8 tbs butter
2 tbs heavy cream
In a pan over low-medium heat, combine sugar and butter, stirring constantly. Bring to a boil. Remove from heat and whisk in heavy cream. Let sit for 15 minutes. Then, pour over oreo brownie crust. Top with melted chocolate. Cut and store in covered container in fridge.
Thanks for stopping by today! Hope you day is filled with peace, joy and happiness, and lots of love.
I asked Rob what he wanted for Thanksgiving dinner this year, and he said lasagna. He despises turkey and the rest of the Thanksgiving fixings, so the last few Thanksgivings I have worked and we have had lasagna for our dinner on 🦃day. And when it came to dessert, Rob requested chocolate cheesecake. I think I do pretty well, even though I am new to making cheesecakes. (Cheesecake factory has nothing to worry about though) 😉
I pre-baked the oreo crust for 10 minutes because that is what I see people recommending online for cheesecake crusts. Something about keeping the crust from getting soggy.
Here is a peek at the oreo crust
Crust ingredients
24 oreos, finely crushed
1/4 cup butter, melted
Preheat oven to 300 degrees. Line the inside of a 10 inch springform pan with tin foil on the bottom and halfway up the sides. In a bowl, combine crumbs and butter. Press into bottom of prepared pan. Bake 10 minutes. While crust is in the oven, prepare cheesecake.
Cheesecake ingredients
24 ounces cream cheese, softened (I used neufchatel, which is softer, less calories, and lower fat)
14 ounce can condensed milk
12 ounce semisweet chocolate chips, melted
4 eggs
1 tsp vanilla
In a bowl, beat cream cheese smooth. Add condensed milk. Blend in melted chocolate. Beat in one egg at a time. Stir in vanilla. Pour over crust. Bake 70 minutes at 300 degrees. Remove from oven. Cool completely. Store covered in fridge.
Thanks so much for stopping by today! Wishing you peace and happiness. And please, remember to be kind.
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.
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!
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.
cookies by christine 