Tag Archives: puffy

Week 6 Victory Monday cookies

Uncategorized Leave a comment

To celebrate our win over the Raiders, and an unbelievable touchdown toss by our Josh allen…

I made halloween themed cutout cookie sandwiches, using my   Pumpkin, bat and ghost shaped cookie cutters. 

Super easy recipe.  Big sweet, soft cookies that remind me of childhood and baking them for various holidays (mostly christmas).  I didn’t chill the dough at all, because these use crisco.

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

  • Ingredients list
  • 1 1/3 cups crisco
  • 1 1/2 cups crisco
  • 4 eggs
  • 1 tbs vanilla
  • 4 cups flour
  • 3 tsp baking powder
  • 1 tsp salt

Directions – preheat oven to 350 degrees.  Line a cookie sheet with baking liners. Set aside.  In a bowl, cream butter and sugar.  Add eggs and vanilla.  Blend in dry ingredients.   Flour a flat surface with flour.  using a rolling pin, roll to desired thickness.  Cut with cookie cutters.  Stagger on prepared sheet.  Bake 8 to 9 minutes no longer.  Cool completely. 

For filling, I combined 1/4 cup melted butter with 2 to 3 cups powdered sugar.  I added vanilla and enough milk to get the consistency I wanted.  Spread a few spoonfuls between 2 cookies for a sandwich.  

Store in covered container.

Peanut butter mudslide cookies

Uncategorized Leave a comment

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

Super large peanut butter cookies

Uncategorized Leave a comment

A second treat for work today.  6 super large peanut butter cookies with peanut butter chips.  It is a winner take all game 5 of the ALDs, after all, so perhaps one treat is not enough

I am so pleased with how they turned out.  They were a last minute call, so I used browned butter instead of waiting for butter to soften.  I also used 1 cup of all purpose flour and 1 cup bread flour.   You can use all AP flour if you want.

I did not chill the dough  and yet they turned out really puffy!   I also pressed peanut butter chips into the tops of hot cookies.  You can mix them into the dough ahead of time if you want.

  • Ingredients list
  • 1/2 cup butter, browned
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1/2 cup peanut butter
  • 1 egg
  • 1 tsp vanilla
  • 3 tbs heavy cream
  • 1 cup all purpose flour
  • 1 cup bread flour
  • 1/2 tsp baking powder
  • 1/2 cup peanut butter chips

Directions – place butter in saucepan, cooking over medium heat until brown specs appear, between 7 to 10 minutes. Pour into a bowl and mix with peanut butter, sugar and brown sugar.  Add vanilla, egg and heavy cream.   Blend in dry ingredients divide evenly into 6 pieces and roll into balls.  If you don’t want mound shape cookies, slighly flatten.  Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper and stagger cookies on it. Bake 12 to 14 minutes, no longer.  Gently press peanut butter chips on tops of hot cookies. 

Cool completely.   Store in covered container.

Mudslide cookies version 2

Uncategorized Leave a comment

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

Smores hot cocoa chocolate graham cracker cookies

Uncategorized Leave a comment

One last ode to summer – smores cookies that feature hot cocoa mix, marshmallow bits, crushed chocolate graham cracker crumbs and milk chocolate chips. And a half of a mini hershey bar pressed on top of each cookie immediately after being removed from the oven.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  You can use regular graham cracker crumbs or none at all.   I recommend chilling the doughs for a few hours before baking.  I used a mix of butter and butter crisco.  You can use all butter or a mix of butter and regular crisco.  I used a combo of bread flour and all purpose flour.  But you can use entirely all purpose flour.

  • Ingredients list
  • 1/2 cup butter, softene
  • 1/2 cup butter crisco
  • 1 cup sugar
  • 2/3 cup brown sugar, firmly packed into measuring cup
  • 2 eggs
  • 1 tsp vanilla
  • 2 tbs heavy cream
  • 1 1/4 cups bread flour
  • 2 cups all purpose flour
  • 4 packets hot cocoa mix
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 4 sheets chocolate graham crackers, crushed (anywhere between 1/2 cup and 1 cup crushed graham crackers)
  • 1 cup milk chocolate chips
  • 1 cup mini marshmallow bits

Directions – in a bowl, cream butter, butter crisco, sugar and brown sugar.  Add eggs, heavy cream, and vanilla.  Blend in graham cracker crumbs and dry ingredients.   Mix in chips, marshmallow bits.  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 10 to 12 minutes, no longer.  Immediately gently press a half hershey miniature chocolate bar into top of each cookie. 

Cool completely.   Store in covered container.

Smores hot cocoa chocolate graham cracker cookies

Uncategorized Leave a comment

One last ode to summer – smores cookies that feature hot cocoa mix, marshmallow bits, crushed chocolate graham cracker crumbs and milk chocolate chips. And a half of a mini hershey bar pressed on top of each cookie immediately after being removed from the oven.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  You can use regular graham cracker crumbs or none at all.   I recommend chilling the doughs for a few hours before baking.  I used a mix of butter and butter crisco.  You can use all butter or a mix of butter and regular crisco.  I used a combo of bread flour and all purpose flour.  But you can use entirely all purpose flour.

  • Ingredients list
  • 1/2 cup butter, softene
  • 1/2 cup butter crisco
  • 1 cup sugar
  • 2/3 cup brown sugar, firmly packed into measuring cup
  • 2 eggs
  • 1 tsp vanilla
  • 2 tbs heavy cream
  • 1 1/4 cups bread flour
  • 2 cups all purpose flour
  • 4 packets hot cocoa mix
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 4 sheets chocolate graham crackers, crushed (anywhere between 1/2 cup and 1 cup crushed graham crackers)
  • 1 cup milk chocolate chips
  • 1 cup mini marshmallow bits

Directions – in a bowl, cream butter, butter crisco, sugar and brown sugar.  Add eggs, heavy cream, and vanilla.  Blend in graham cracker crumbs and dry ingredients.   Mix in chips, marshmallow bits.  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 10 to 12 minutes, no longer.  Immediately gently press a half hershey miniature chocolate bar into top of each cookie. 

Cool completely.   Store in covered container.

Triple chip cookies

Uncategorized Leave a comment

These are a basic chocolate chip cookie recipe with a box of instant vanilla pudding mix added and I used a mix of milk, white and semisweet chocolate chips.  I also used 1 cup of bread flour, in addition to the all purpose flour, but you can use entirely all purpose flour if you want.  I like bread flour because it helps keep cookies from flattening.

  • 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
  • 1 tsp vanilla
  • 2 tbs heavy cream
  • 3.4 oz instant vanilla pudding mix
  • 1 cup bread flour
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2/3 cup semisweet chocolate chips
  • 2/3 cup white chocolate chips
  • 2/3 cup milk chocolate chips

Directions – in a bowl, cream butter, butter  crisco, sugar and brown sugar.  Add eggs, cream and vanilla.  Blend in pudding mix.  Fold in dry ingredients.  If dough seems a little dry, add another tbs or 2 of heavy cream.  Mix in chips.  Scoop out 1/4 cups of dough.   Chill.  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. 

Cool completely.   Store in covered container.

White chocolate dulce le Leche cookies

Uncategorized Leave a comment

For my non chocolate loving friends, I present these – white chocolate chip cookies with dulce le leche baked in, for a hunt of caramel flavor.  I also tossed in some coconut extract, which you can leave out if you want.

These use all purpose flour and cake flour.  If you don’t have cake flour, you can add 1 1/2 tbs cornstarch to 1 1/2 cups flour slto make your own cake flour.   Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.   Also, I recommend chilling the dough for a few hours before baking.  And preheat your oven before baking. 

  • Ingredients list
  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 3 tsp vanilla
  • 3 tbs dulce le leche
  • 1 tbs coconut extract
  • 1 1/2 cups cake flour
  • 1 1/2 cups all purpose flour
  • 1 tbs cornstarch
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups white chocolate chips

Directions  – in a bowl,cream butter and sugar.  Add eggs, vanilla, dilce le leche, and coconut extract.  Blend in dry ingredients.   Fold in chips.  Divide dough into 12 equal pieces and form tall mounds. Chill a few hours.  When ready to bake, preheat oven to 400 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet. 

Bake 11 to 13 minutes, no longer.  Cool completely.

Thanks so much for stopping by!

Triple peanut butter cookies

Uncategorized Leave a comment

For opening day of the MLB playoffs, these humongous peanut butter cookies are one of the two I am bringing in.  I added some finely ground honey roasted peanuts and pressed peanut butter chips in the tops of cookies immediately after they came out of the oven.  The reason?  I forgot to put them in the dough before baking. 🙂

Remember to scoop your flour from your flour containers into your measuring cup so you get the right amount.  Pouring flour directly into the cups packs it in and you wind up with dry cookies.   i used all purpose flour and bread flour, but you can use entirely all purpose flour if you want. 

Also, preheat your oven before baking.  Do not bake these longer than 10 or 11 minutes

  • Ingredients list
  • 10 tbs butter, softened
  • 8 tbs peanut butter
  • 3/4 cup brown sugar, firmly packed into a measuring cup
  • 1/2 cup sugar
  • 2 eggs
  • 2 tbs heavy cream
  • 1 tsp vanilla
  • 2 cups all purpose flour
  • 1 cup bread flour
  • 1 tbs cornstarch
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup peanut, finely ground
  • 1 cup Peanut butter chips

Directions – in a bowl, cream butter peanut butter.  Blend in brown sugar and sugar.  Add eggs, vanilla and heavy cream.  Mix in dry ingredients.  Fold in peanuts and peanut butter chips.  Evenly divide into 8 equal pieces and roll into balls. You can chill the doughs if you want or you can bake right away.

Preheat oven to 400 degrees.  Line a cookie sheet with parchment paper and stagger doughs on sheet.  Bake 10 to 11 minutes, no longer.   Edges will be golden.  Remove from oven.  Gently press peanut butter chips into tops of cookies, if you want.   cool completely. Store in covered container.

  Thanks so much for stopping by!

Chocolate snowball cookies with peanut butter chips

Uncategorized Leave a comment

I was looking at some of my baking items and came across some peanut butter chips and thought they would be perfect in chocolate snowball cookies.  These are treat # 2 for tomorrow.

Remember to scoop your flour and baking cocoa from their containers into your measuring cups so you get the right amount.  And preheat your oven before baking.   I think i baked these 15 to 18 minutes.  Sometimes chocolate cookies can be hard to tell when they’re done so I err on the side of taking things out a little too early.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 tsp vanilla
  • 1 tbs heavy cream
  • 1/2 tsp salt
  • 1 cup flour
  • 3/4 cup bread flour
  • 1/4 cup unsweetened baking cocoa
  • 1 cup peanut butter chips

Direction – in a bowl, cream butter and sugar.   Add vanilla, heavy cream,  and salt.  Blend in flours and cocoa.   Mix in chips.  Scoop out 1/4 cups of dough.  Chill.  Line a cookie sheet with parchment paper.  preheat oven to 325 degrees.  Stagger cookies on sheet.  Bake 15 to 18 minutes.   Sprinkle warm cookies with powdered sugar.

Store in covered container.