Tag Archives: mudslide

Peanut butter mudslide cookies

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My work friend, James, requested something peanut butter for his birthday treat, so i present peanut butter mudslide cookies.  I tweaked my chocolate mudslide recipe from last week, and instead of using rhe chocolates and cocoa, i used peanut butter (obvs), melted peanut butter chips (melted in my Geneseo mug), and finely ground honey roasted peanuts. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Chill the individual doughs before baking and preheta your oven before baking.

  • Ingredients list
  • 10 tbs butter,melted
  • 1 cup peanut butter
  • 2 eggs
  • 1 egg yolk
  • 3/4 cup brown sugar, firmly packed into measuring cup
  • 3/4 cup sugar
  • 1 tbs heavy cream
  • 1 cup peanut butter chips, melted in a microwave safe bowl in 1 minute increments until you can stir smooth (do this right before you are set to add to egg/sugar mixture)
  • 2 1/2 cups cake flour
  • 1 tsp baking powder
  • 1 cup peanut, finely ground

Directions – in a bowl, beat eggs, yolk, sugar and brown sugar 6 to 8 minutes.   In another bowl combine butter and peanut butter.   Blend into egg/sugar mixture.  Stir in melted chips.  Fold in dry ingredients then peanuts.  Scoop out 1/4 cups dough and sprinkle with or roll in sugar.  Chill a few hours.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper and stagger on sheets. 

Bake  13 to 15 minutes (bottoms will be lightly browned).  Let cool completely. 

If cookies seem too gushy, pop in fridge for 30 minutes, then remove and store in covered container at room temp

Mudslide cookies version 2

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A super chocolatey mudslide cookies made with 2 different kinds of chocolate – unsweetened and dark.  I forgot to put baking powder in them this time (trying to do too many things at once), but I think they came out ok.  A big chubby blob of chocolate!

These use cake flour.  If you don’t have it, you can combine 6 tbs of cornstarch with 3 cups all purpose flour for a homemade version.   I know mudslide cookies usually come out flatter, but I like my cookies puffy, so i chilled the scooped out dough a few hours before baking.

  • Ingredients list
  • 8 tbs butter
  • 7 oz unsweetened chocolate
  • 6 oz dark chocolate chips (1 cup)
  • 7 eggs
  • 2 3/4 cups sugar
  • 1 tbs water
  • 3 cups cake flour
  • 1/2 tsp salt

Directions – in a microwave safe bowl, melted both chocolates and butter in 45 second increments until you can stir smooth.  In another bowl, beat eggs, sugar and water medium high speed 6 to 8 minutes.   Blend in melted chocolate mixture.  Fold in dry ingredients.  Scoop out 1/4 cups of 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 cookies 12 to 14 minutes, no longer.  Cool completely.   Pop in fridge for a half hour.

Remove and store at room temp in covered container

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

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.

Mudslide cookies on NFL Sunday #1

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No Bills game this first NFL Sunday of the season, so I am calm and relaxed. So much so that Gracie got to nap as we flip through all the games. We have the Sunday ticket for free for a 3rd straight year, which is just awesome! Anyways, I thought we can celebrate this day with mudslide cookies… really just a chocolate cookie with some chocolate chips.

Reminders – remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also, chill the dough for at least an hour. And, preheat your oven for 20 minutes before baking so your oven cycles to the right temp.

Ingredients

2 tbs butter

1 1/3 cups dark chocolate chips

2 eggs

1 cup sugar

2 tsp instant coffee

1/4 cup flour

2 cups cake flour

1/4 tsp baking powder

1/4 tsp salt

1 cup mini chips

Directions – in a microwave safe bowl, microwave butter and dark chocolate in 30 second increments until you can stir smooth. Set aside and cool 10 min. In a bowl, beat eggs, coffee, sugar and vanilla for 5 min. Add melted chocolate mixture. Fold in flour, cake flour, baking powder and salt. Mix in chips. Scoop out 1/4 cups of dough. Chill at least an hour. Preheat oven to 350 degrees for 20 minutes. On a sheet lined with nonstick baking liners, stagger cookies like this.

Bake at 350 degrees for 12 to 15 minutes. Cool completely. Store in covered container.

Thanks so much for stopping by today. Have a wonderful day and remember to be kind.