Tag Archives: puffy

Smores cookies (for the Sabres first playoff game in 15 years)

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The Sabres play our first playoff game in 15 years tomorrow.  As I racked my brain to determine what treat might be special enough, I put the question to my husband – what kind of cookie – smores cookies, rocky road, brownie Rockies road, twix?  He settled on smores- a milk chocolate chip cookie dough with crushed graham crackers and mini marshmallow bits.  

Special enough?  I hope so. 

Note – my parents gave me this Sabres golf ball in 1999 and I have had it on display next to our kitchen sink since we bought our house in 2001.  Plenty of lean years since then, but my Fandom never left me. 

I started getting nervous/ excited on my drive home from work today at 5.   Not sure what i will be like tomorrow at work during Sunday night baseball.   Pray for my crew.

Remember to scoop your flour from your flour  bag into your measuring cup so you get the right amount.  preheat your oven to 350 degrees before baking.   I did not chill these and they puffed up nicely.  

  • Ingredients list
  • 1 cup butter, softened
  • 1 1/3 cups brown sugar, firmly packed into measuring cup
  • 2 eggs
  • 3 tsp vanilla
  • 1 1/3 cups finely crushed graham cracker crumbs
  • 3 cups flour
  • 2 tsp baking soda
  • 1 tbs cornstarch
  • 1 /2 tsp salt
  • 2 cups marshmallow bits
  • 2 cups milk chocolate chips

Directions – preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Set aside.   In a bowl, cream butter and brown sugar.  Add vanilla and eggs.  Blend in dry ingredients.  Using your hands, mix in chips and marshmallow bits, like you would do with meatballs.  Scoop out 1/4 cups dough.  Stagger on prepared sheet.Bake 8 to 10 minutes, no longer (edges of bottoms will be golden brown)  cool completely.  

Store in covered container.

Italian (olive oil) chocolate chip cookies

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In honor of opening day of the Stanley Cup and NBA playoffs and my Sabres first playoff game in more than a decade on Sunday, I present italian chocolate chip cookies.  What makes them Italian, you ask?  I used olive oil instead of butter or crisco 😉

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Firmly packed your brown sugar into your measuring cup.  I used mini chocolate chips, but you can use regular.  I do recommend freezing the dough for a half hour to an hour, or chilling it in the fridge for a few hours. And preheat your oven before baking.

  • Ingredients list
  • 1 cup olive oil
  • 1 tsp vanilla
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 egg
  • 2 tbs vanilla
  • 1 tsp salt
  • 2 1/4 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla
  • 1 cup mini chocolate chips
  • 1/2 cup walnuts, ground

Directions – in a bowl, combine oil, sugar and brown sugar.   Add egg, vanilla and water.   Mix in dry ingredients.   Fold in chips and nuts.  Scoop out 1/4 cups dough.  Freeze 30 minutes.   Line a cookie sheet with parchment paper.  Stagger cookies on sheet.

Bake 10 to 13 minutes, no longer.  

Cool completely.  Store in covered container.

Perfect and puffy chocolate chip cookies

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Another chocolate chip cookie recipe.  Why not?  There are so many ways you can tweak a ccc recipe.  These use an instant vanilla pudding mix (mix only, you do not make the pudding with milk). 

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

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/2 cup butter flavor crisco
  • 3/4 cup brown sugar, firmly packed  into measuring cup
  • 3/4 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 tbs water
  • 1 instant vanilla pudding mix
  • 3 1/2 cups flour
  • 1 1/2 tsp baking soda
  • 3.4 oz instant vanilla pudding mix
  • 2 cups chocolate chips

Directions – in a bowl, cream butter, butter crisco, brown sugar and sugar.  Add eggs and vanilla.  Blend in pudding mix, then dry ingredients.  Fold in chips. Scoop out 1/4 cups of dough.  Form tall mounds, like below.

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 10 to 12 minutes, no longer.

Remove from oven.  Cookies will be gushy, but will firm up.  Cool completely.

   Store in covered container.

Chocolate chip cookies with crushed chips ahoy

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I am a big fan of adding crushed cookies or crushed nuts to treats to take it up a notch.  These chocolate chip cookies have some finely crushed chips ahoy mixed in the cookies and sprinkled on top before baking. 

I chilled the individual mounds of dough for a few days and they stayed nice and puffy.   Remember to scoop your flour from your bag into your measuring cup so you get the right amount.  And, preheat your oven before baking

  • Ingredients list
  • 1 cup butter, softened
  • 1/2 cup crisco
  • 3/4 cup sugar
  • 11/2 cups brown sugar, firmly packed into measuring cup
  • 2 eggs
  • 1 tsp vanilla
  • 3 3/4 cups flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 cups finely crushed  chips ahoy
  • 1 cup chocolate chips (I used mini in these)

Directions – in a bowl, cream butter, crisco, sugar and brown sugar.  Add eggs and vanilla.  Mix in dry ingredients, then crushed chips ahoy.  Stir in mini chips.  Scoop out 1/4 cups dough. 

Roll tops and sides of individual doughs  in extra crushed chips ahoy.

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 13 to 15 minutes, no longer.  

This is what happens when you forget to set the timer and have to keep checking the bottoms of the cookies with a spatula

Cool completely.   Store in covered container.

Celebrating a Team usa men’s hockey win  and gameday for Team USA women’s hockey

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These are for another Team USA men’s hockey win (featuring a goal by Buffalo Sabres forward Tage Thompson) and for gameday for the US women’s hockey team vs Sweden.

A while back, I found a recipe that had some sort of marshmallow swirl in brownies.  Of course I can’t find thst recipe, but it go me thinking of making a vanilla version of a treat with crushed golden oreos

and fluff. 

And instead of vanilla flavoring, I used cake batter extract for a different flavor.  For the frosting, I used some crushed oreos, fluff and cake extract too.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  (Same for the powdered sugar for the frosting).

  • Ingredients list
  • 3/4  butter, softened
  • 3/4 cup sugar
  • 1 1/2 eggs
  • 1 tsp cake batter extract (you cam use vanilla instead)
  • 2 tbs water
  • 2 1/4 cups flour
  • 11/2 tsp baking powder
  • 5 tbs marshmallow fluff
  • 10 golden oreos, finely crushed

Directions – in a bowl, cream butter and sugar.  Add egg and a half, water and extract.  Blend in dry ingredients.   Mix in fluff then crushed oreos.  Scoop out 1/4 cups dough.  Chill a few hours.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with nonstick baking liners or parchment paper.  Stagger cookies on sheet. 

Bake 11 to 13 minutes.  No longer.  Cool completely.

  • Frosting ingredients list
  • 6 tbs butter, softened
  • 2 1/4 cups powdered sugar
  • 2 tbs cream
  • 5 tbs fluff
  • 1 tsp cake batter

In a bowl, cream butter and powdered sugar.  Mix in cream, fluff and extract.  Frost cookies.

  Store in covered container.

Brown butter Quadruple chip cookies

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It’s been a week that’s felt like a year.  From the Bills’ season ending loss to Sean getting fired to the team’s press conference that got everyone all kinds of worked up.  And it is Sabres gameday, which is a beacon of light. So I present quadruple chip cookies.  These are made with browned butter, all purpose and bread flour, and four kinds of chips – semisweet, dark, mini and milk chocolate. 

Scoop your flour from your four containers into your measuring cup so you get the right amount.  Firmly packed brown sugar into measuring cups.  And preheat oven before baking.  Don’t bake longer than 13 minutes.

  • Ingredients list
  • 11/4 cups butter, browned
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp salt
  • 2 tbs water
  • 1 1/3 cups bread flour
  • 11/3 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/2 cup mini chocolate chips
  • 1/2 cup dark chocolate chips

Directions – preheat oven to 350 degrres.  Place butter in a fry pan and cook over medium heat until brown specs appear, likely 7 to 10 minutes.   Place in fridge for 20 minutes to cool.   In a bowl, mix butter and brown sugar. Add eggs, water, vanilla and salt.  Blend in flour, baking powder and baking soda.    Mix in chips.  Line cookie sheets with parchment paper.  Scoop out 1/4 cups of dough.  Stagger on prepared sheets. Bake 13 min, no longer.  Cool completely.  Store in covered container.

Thanks for stopping by!

Sugar coated Peanut butter cookies

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Since I made  fudge brownie cookies, I felt these sugar crusted peanut butter cookies would be a perfect companion.  Because peanut butter and chocolate are a perfect combo..  just ask the folks at Reese’s!

These are a typical peanut butter cookie, except i added finely ground peanuts, which i did in my food processor

and rolled the cookies in sugar before baking.

  • Ingredients list
  • 1/2 cup butter, partially melted (I put a cold stick in microwave in 2, 30 second increments
  • 3/4 cup brown sugar, firmly packed into measuring cup
  • 1/4 cup sugar
  • 1/2 cup peanut butter
  • 1 egg
  • 1 tbs vanilla
  • 1 3/4 cups flour (scooped from flour bag into measuring cup)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup peanuts,  finely ground

Directions – in a bowl, mix peanut butter, butter, sugar and brown sugar.  Add egg and vanilla.  Blend in dry ingredients.   Stir in ground peanuts.  Scoop out 1/4 cups dough.  Roll tops in sugar.  Chill a few hours.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or nonstick baking liners.  stagger cookies on sheet.

Bake 14 to 16 minutes.  Cool completely.   Store in covered container.

Thanks so much for stopping by!  Go Bills.

Frosted white cake mix cookies

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To celebrate the Sabres 11th win in 12 games – An easy mid-week treat.  One  for my non-chocolate loving friends at work – white cake mix cookies.   Just a few ingredients – white cake mix, egg whites, vegetable oil, and almond extract.   You can use 2 eggs if you don’t have egg whites and  use vanilla extract instead of almond extract if you prefer. And they are topped with a simple buttercream frosting .

  • Ingredients list
  • 1 white cake mix
  • 1/3 cup vegetable oil
  • 2 egg whites or 6 tbs liquid egg whites or 2 eggs
  • 1 tsp almond extract (or vanilla)

Directions – preheat oven to 350 degrees.  In a bowl,  combine ingredients.    Scoop out 1/4 cups dough.  Roll into balls and slightly flatten.  Line a cookie sheet with nonstick baking liners or parchment paper.  Stagger cookies on sheet. Bake 10 to 12 minutes, no longer.  Cool completely.

  • Frosting ingredients
  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • 1 tbs milk
  • 2 tsp almond extract (or vanilla)

Directions – in a bowl, combine ingredients and blend well.  Frost cookies.  Store in covered container.

Thanks for stopping by!

Black cocoa cutout cookies

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  I am trying to make as many different cutout cookies for Christmas as I can before Santa arrives on the 25th.  So far, I have made gingerbread men, a chocolate chip version, and chocolate version, using regular unsweetened cocoa.    Today, I made a black cocoa version.  

I used a mix of all purpose flour and cake flour, but you can use just AP flour if you want.

Remember to scoop your flour from their bags into your measuring cup so you get the right amount.  I cut out the cookies and then chilled them before baking.  And preheat your oven before baking.

Ingredients list

  • 1/2 cup butter, softened
  • 1 cup butter
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup greek yogurt or sour cream
  • 1 1/2 cups all purpose flour
  • 1 cup cake flour
  • 1/2 cup black cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt

Directions – in a bowl, cream butter and sugar.  Add egg and vanilla.  Blend on greek yogurt.   Mix in dry ingredients.   Sprinkle  flour on a clean surface.  Roll dough to desired thickness and cut with cookie cutter.  Chill a few hours. When ready to bake, line a cookie sheet with parchment paper.  Preheat oven to 350 degrees.  Place cutouts on sheet, leaving some room. 

Bake 8 to 10 minutes.   Cool completely.  

Santa!

Frost as desired. 

Victory Monday cookies for week 13

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I stood for the entire second half of the Bills game, something I had not done in a long, long time.  It alleviated some of the Fandom stress for me, and we were playing well while I stood, so I did not sit down until the game ended.   We got a much needed win, so i asked Rob what the victory treats should be and he said triple chip cookies.  They are a chocolate chip cookie dough with an instant vanilla pudding mix added and uses milk chocolate, white chocolate and semisweet chocolate chips.  I was in a bit of a rush and didn’t have time to chill the dough, but they stayed niced and puffy anyways.

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 before baking. 

  • Ingredients list
  • 1/2 cup butter, cold and cubed into small squares
  • 1/2 cup butter crisco (regular crisco also works)
  • 1 cup brown sugar, firmly packed into measuring cup
  • 1 box vanilla instant pudding mix, 3.4 oz
  • 2 eggs
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 1/2 cups flour
  • 2/3 cup semisweet chocolate chips
  • 2/3 cup milk chocolate chips
  • 2/3 cup white chocolate chips

Directions – preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Set aside.  In a bowl, cream butter, butter crisco and brown sugar.  Add pudding mix.  Mix in eggs, vanilla, baking powder, baking soda and salt.  Fold in flour.  Blend in chips.  Scoop out 1/4 cup dough.  Stagger on cookie sheet.  Bake 10 to 11 minutes, no longer.  Remove from oven.  Tops may look gushy, but cookies will firm up as they cool.  Cool completely.   Store in covered container.

Thanks so much for stopping by!