I needed to bake something for my non chocolate loving, non peanut butter loving friends. So a sugar cookie is perfect. Plus everyone loves a sugar cookie. With or without frosting.
Ingredients list
1/2 cup butter, melted
1 cup sugar
1 egg
2 tsp vanilla
1 1/2 cups flour
1 cup bread flour
1/2 tsp baking powder
1/2 tsp salt
Directions – in a bowl, mix sugar and melted butter. Add egg and vanilla. Blend in dry ingredients. If dough seems too dry, add a tbs or two. Scoop out 3 tbs of dough, roll into balls then in extra sugar. Chill a few hours. Preheat oven to 350 degrees. Bake 7 to 9 minutes. Cool completely.
I noticed a carrot cake mix and a snickerdoodle cookie mix and thought they’d be perfect together in bar form, with some mini chocolate chips and cream cheese frosting. Super easy recipe for the bars just 5 ingredients!
A perfect treat for Sabres game day as we go for a 6th straight win!
Ingredients list
1 carrot cake mix
1 snickerdoodle mix (minus the cinnamon sugar packet)
3 eggs
1 cup butter, melted
1 cup mini chocolate chips (opt)
Directions – line a 9×13 pan with tin foil and spray with baking spray. Set aside. Preheat oven to 350 degrees. In a bowl, blend cookie and cake mixes. Mix in eggs and melted butter. Stir in chips. Evenly spread into prepared pan. Bake 18 to 22 minutes (no longer). Cool completely.
Frosting ingredients
1/2 cup butter, softened
8 oz cream cheese, softened
3 cups powdered sugar (scooped from container into your measuring cup so you get the right amount)
2 tbs heavy cream
1 tsp vanilla
Directions – in a bowl, cream butter and cream cheese. Slowly blend in powdered sugar. Mix in vanilla and cream. Frost bars.
I had a lot of leftover chocolate chip cookie dough from my cookie dough cookies, so I made some brownie cookies to help use it up! I also used ice cream frosting on top. You can use any flavor ice cream (i used cookie dough), or you can use a vanilla buttercream.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. After you scoop out the individual doughs, chill a few hours or overnight. And preheat your oven before baking.
Cookie dough ingredients
2 tbs butter, softened
1/4 cup brown sugar
1/2 tbs heavy cream
1 tsp vanilla
1/4 cup flour (heated in a microwave safe container for 30 seconds)
2 tbs mini chocolate chips
Directions – in a bowl, cream butter and brown sugar for 3 minutes. Add vanilla and cream. Mix in flour. Blend in chips. Scoop out tsp of dough and freeze.
6 tbs butter, melted
1 1/2 cups
1 tsp vanilla
4 tbs corn syrup (or honey)
1 tbs vanilla
2 egg whites
1 1/2 cups flour
1 cup baking cocoa (I used rodelle dark)
1 tsp baking powder
1/2 tsp salt
Directions – in a bowl, mix butter, and sugar. Add egg whites, vanilla and corn syrup. Blend in dry ingredients. Scoop out 1/4 cups of dough. Chill a few hours or overnight. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with nonstick baking liners. Stagger cookies on sheet. Bake 10 to 12 minutes, no longer. Cool completely.
Frosting list
1/4 cup butter, softened
1 cup powdered sugar
1 tsp vanilla
2 tbs ice cream, melted
In a bowl, blend butter, powdered sugar and vanilla. Blend in ice cream. Add more powdered sugar if you want a thicker consistency.
Frost cookies.
Top with cookie dough bites and store in covered container
I need to use up my Reese’s hearts so I can buy the Reese’s eggs, so I decided to use a peanut butter cookie mix,
a yellow cake mix,
some eggs, melted butter and one cup peanut butter. Tossed in about 20 of these and made bars.
Ingredients list
1 peanut butter cookie mix
1 yellow cake mix
3 eggs
1 cup butter, melted
1 cup peanut butter
Reese’s hearts, chopped into large pieces
Directions – preheat oven to 350 degrees. Line a 9×13 pan with tin foil and spray with baking spray. Set aside. In a bowl, mix cake and cookie mixes together. Add eggs and melted butter. Blend in peanut butter. Mix in Reese’s hearts. Evenly spread into prepared pan. Gently press extra Reese’s hearts on top.
Bake 19 to 24 minutes (edges will be golden). Cool completely. Cut into squares and store in covered container.
I wanted to bake a treat for my non peanut butter, non chocolate loving work friends. And I needed to make them quickly after running errands, so I opted for sugar cookies using melted butter. The dough does not need chilling. The cookies come out nice and soft and thick.
I used a combo of all purpose flour and bread flour. You can entirely use all purpose flour. Scoop your flour from your flour bag into your measuring cup so you get the right amount. Also preheat your oven before baking.
Ingredients list
1/2 cup butter, melted
3/4 cup sugar
1 egg yolk
2 tsp vanilla
3/4 cup plus 2 tbs flour
1/4 cup bread flour
1/2 tbs cornstarch
1/4 tsp baking powder
1/4 tsp salt
Directions – preheat oven to 350 degrees. Line a cookie sheet with nonstick baking liners. In a bowl, mix melted butter and sugar. Blend in yolk and vanilla. Stir in dry ingredients. Scoop out 1/4 cups of dough. Roll into balls and slightly flatten. Stagger on prepared cookie sheet. Sprinkle tops with extra sugar. Bake 11 to 14 minutes, no longer. (Bottoms will be light golden). Cool completely. Frost with a simple vanilla frosting, if desired.
Frosting ingredients
2 tbs butter, melted
2 cups powdered sugar
1 tsp vanilla
Heavy cream or milk
In a bowl, combine butter, powdered sugar and vanilla. Add enough milk or cream to get the consistency you want. Frost cookies. Store in covered container.
Another option to use my heart shaped cookie cutters on – melted butter sugar cookies.
Another tweak after making some cookies with softened butter and another batch with crisco. These come together quickly and are super soft.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. And, remember to preheat your oven before baking.
Ingredients list
1/2 cup butter, melted
1 cup sugar
1 egg
2 tsp vanilla
2 tbs water
2 1/2 cups flour
1/2 tsp baking powder
1/2 tsp salt
Directions – preheat oven to 350 degrees. Line a cookie sheet with parchment paper. In a bowl, combine butter and sugar. Add egg, water and vanilla. I added some red food color here to make the cookie dough pink. (Totally optional step)
Mix in dry ingredients. If dough seems a little dry, add another tbs or two of water. Sprinkle flour on a flat surface to desired thickness. Cut out cookies.
Place on prepared sheet. Bake 7 to 10 minutes.
These look remarkably similar after baking!
Cool completely. Frost with vanilla frosting.
Store in covered container. Thanks so much for stopping by
These are awesome! I used a combo of hersheys unsweetened baking cocoa and black cocoa (I could not find hersheys special dark baking cocoa, so i tried to make my own). I used a vanilla frosting, but use whichever flavor you want (peanut butter or chocolate would be nice options too).
Remember to scoop your flour and baking cocoa from their containers into your measuring cups so you get the right amount. I recommend chilling the individual balls of dough for a day or two. And, preheat your oven before baking.
Ingredients list
6 tbs butter, melted
1 1/2 cups sugar
4 tbs honey
2 tsp vanilla
2 egg whites
1 1/3 cups flour
1 cup unsweetened baking cocoa
1 tsp baking powder
1/2 salt
Directions -in a bowl, combine butter, sugar, honey, vanilla and egg whites. Fold in dry ingredients. Scoop out 1/4 cups dough. Chill overnight. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 7 minutes. Cool completely.
Frosting ingredients
1/4 cup butter, softened
2 to 3 cups powdered sugar
Milk
Vanilla
Combine ingredients, using enough milk to get the consistency you want. Frost cookies.
Another very cold day, so I decided to heat up the house a bit by baking more cookies. Rob asked for chocolate chip cookies. (I have so many to choose from). These use melted butter and a mix of all purpose and bread flour. And I also pressed extra chips into the tops of the cookies as soon as they came out of the oven.
Remember to scoop you flour from your flour bag into your measuring cup so you get the right amount. I chilled the individual doughs for a few hours to help keep them puffy while baking. And, preheat your oven before baking the cookies.
Ingredients list
1 cup butter, melted
2/3 cup sugar
1 cup brown sugar, firmly packed into measuring cup
2 eggs
2 tsp vanilla
2 tbs water
1 tsp baking soda
1 tsp salt
11/2 cups all purpose flour
1 1/2 cups bread flour
1 tbs cornstarch
1 1/2 cups chocolate chips
Directions – in a bowl, combine melted butter, sugar and brown sugar. Add water, eggs and vanilla. Stir in baking soda and salt. Mix in both flours. Fold in chips. 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 11 to 14 minutes, no longer. Cool completely.
I decided to make chocolate chip cookies with melted butter because I was in a hurry. They are a little flatter than I prefer my cookies to be, but I think they are just fine.
Sometimes I like to change up the sweeteners (sugars). This time, I used less sugar and added some maple syrup. You could use honey or corn syrup instead.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I recommend freezing the individual doughs for 30 to 45 minutes or chill them in the fridge for a few hours to keep them from spreading too much. And, preheat your oven before baking.
Ingredients
1 cup butter, melted and cooled 10 minutes
1 1/2 cups brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1/4 cup maple syrup
3 1/2 cups flour
1 tbs cornstarch
1 tsp baking powder
1 tsp salt
2 cups chocolate chips
Directions – in a bowl, combine butter, sugar and brown sugar. Add eggs, vanilla and maple syrup. Fold in dry ingredients. If dough seems a little dry, add a tbs or two of water. Mix in chips. Scoop our 1/4 cups of dough. Freeze 30 minutes or chill a few hours in fridge. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on it. Bake 11 to 14 minutes (no longer). Cool completely. Pop cookies in the fridge if you think they seem too gushy. Store in covered container.
Before the temps go over 100 again, I wanted to bake some cookies. I added finely ground pecans to chocolate chip cookies. The recipe is from my friend, Jeff’s mom. She was an incredibly, kind, sweet lady and I was grateful she gave me this recipe. She made these before a bunch of us went to the U2 concert in 1992 in Toronto. I still remember how good they were.
Ingredients list
1 cup butter, melted
1 1/2 cups sugar
3/4 cup brown sugar
1 tsp salt
2 tsp baking soda
1 tsp vanilla
2 eggs
3 cups flour
1 tbs cornstarch
2 cups chocolate chips
1 cup pecans, finely ground
Directions – in a bowl, combine butter, sugar, brown sugar, salt, baking soda and vanilla. Mix in eggs. Fold in flour and cornstarch. Blend in chips and pecans. Scoop out 1/4 cups of dough. Chill individual doughs in fridge for a few hours. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies of sheet, leaving space because these spread a little. Bake 11 to 15 minutes, no longer. Let cookies cool. You can pop them in the fridge to firm then up. Store in covered container.
cookies by christine 