Tag Archives: puffy

XXXL peanut butter cookies with peanut butter chips and peanut m&ms

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To celebrate a week 9 Bills heart stopping win over the Dolphins (thank you, Tyler Bass),  I present XXXL peanut butter cookies with peanut butter chips and peanut m&ms.  It was a wonderful win and I felt these cookies were the appropriate victory treat. 

I was so happy for our kicker, Tyler Bass.  He’s had some rough times this season and he nailed a 61 yard field goal for the win.  After the game, I was really touched to see how emotional he was, his coaches and teammates were for him to hit such a big kick.

 

  • Ingredients
  • 1 cup cold butter, cut into small pieces
  • 1 cup brown sugar
  • 1 cup sugar
  • 1 cup peanut butter
  • 2 eggs
  • 2 3/4 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup peanut butter chips
  • 1/2 cup peanut m&ms

Directions – in a bowl, cream butter, brown sugar, sugar and peanut butter.  Mix in eggs.  Fold in dry ingredients.  Blend in chips and m&ms.  Divide evenly into 8 mounds of dough.  Chill at least an hour.  Preheat oven to 350 degrees.  Line cookie sheets with parchment paper.   Stagger 4 cookie mounds on each sheet.  Bake 12 to 14 min (no longer).  Cool completely.   Place in fridge for an hour or so to firm up.  Store in covered container.

Thanks so much for stopping by today!  I hope you have a wonderful day! 

Go Bills!

Happy National Chocolate Chip Cookie day 2024!

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I thought we already had national chocolate chip cookie day this year, but I saw yesterday that it is August 4th, which is today.    I already had funfetti cookies stuffed with golden oreos, but still whipped up a batch of chocolate chip cookies, also including white and milk chocolate chips.  These are made with browned butter and bread flour.  I used a bread flour recipe bc it is terribly humid, again, and I was hoping to keep the cookies from spreading.  I also froze the dough mounds for that same reason. The first batch did not spread at all.  They are large blobs and a little doughy, so I popped them in the fridge. 

These might be a little too puffy!

I have a few different cookie pans, so it might have been that.  😀

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I recommend chilling the individual  dough cookies for a few hours.  Also preheat your oven before baking.

  • Ingredients list
  • 1 cup butter, browned and cooled 10 min
  • 1 1/4 cups packed brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla
  • 1 tbs heavy cream or milk
  • 2 1/2 cups bread flour (scooped from your flour bag into your measuring cup so you get the right amount)
  • 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 – pour browned butter in a mixing bowl.  Mix in brown sugar and sugar.  Blend in egg, yolk, vanilla and cream/milk.  Fold in dry ingredients.  Mix in chips.  Scoop out 1/4 cups of dough.  Chill a few hours.  Preheat oven to 350 degrees.   Line a cookie sheet with nonstick baking liners.  Stagger cookies on sheet.   Bake 10 to 12 minutes.   Tops will likely be gushy.  Place them in fridge to firm them up.

Thanks so much for stopping by today!  Wishing you a wonderfully, happy day!

Oatmeal chocolate chip cookies

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These oatmeal chocolate chip cookies are one of two treats I am bringing into work tomorrow (the other – dark chocolate bars topped with hershey kisses and m&ms.    These cookies are so simple to make and came out great.  No need to wait for butter to soften.  These use vegetable oil.

Since it was humid today, I  popped the individual doughs  in the freezer for a bit to 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.

  • Ingredients
  • 2 1/2 cups instant oats
  • 2 cups flour
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup vegetable oil
  • 2 eggs
  • 2 tsp vanilla
  • 1 1/2 cups milk chocolate chips

Directions – in a bowl, combine all dry ingredients, including oats.  Mix in oil, then eggs and vanilla.   Blend in chips.  Scoop out 1/4 cups of dough.  Chill or freeze for a few hours.  Preheat oven to 350 degrees.  Line a sheet with parchment paper.  Stagger cookies on it.  Bake 10 minutes.  Tops will be a little gushy, but bottoms will be browned. Cool completely.   You can pop these in the fridge for a few hours to firm them up, if you want.  Store in covered container.

Thanks so much for stopping by today.  If you make these, let me know how they turn out.  I wish you a day filled with peace, love and joy.

Bounceback Triple Chip Cookies

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The triple chip cookie I made yesterday were a complete disaster.  So flat I found them unacceptable.  So I mashed them up, added a few tbs of melted butter and pressed them in a bottom of a pan, added a double recipe of brownies and will bring them to work tomorrow.

Anyway, I needed to bounce back with the triple chips.  These came out perfect.  A couple of things- you need all-purpose flour and bread flour.  You need to scoop your flour from your flour bag into your measuring cup so you get the right amount.   The dough needs to be frozen for 90 minutes and then bake it frozen. 

  • Ingredients
  • 1/2 cup butter, cold and shredded with a cheese grater or cubed into small pieces
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1 yolk
  • 1 tsp vanilla
  • 3/4 cup plus 1 tbs flour
  • 3/4 cup plus 1 tbs bread flour
  • 1 tsp baking powder
  • 2/3 cup mini chocolate chips (or semisweet)
  • 2/3 cup white chocolate chips
  • 2/3 cup milk chocolate chips

Directions – in a bowl cream cold, cubed butter, brown sugar and sugar.  Add egg, yolk and vanilla.  Fold in dry ingredients.  Blend in chips.  Scoop out 1/4 cups of dough.  Freeze 90 minutes.  Cookie dough is baked directly from freezer.   Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on prepared sheet.  Bake 13 minutes.  Tops will be a little doughy.  Cool completley.   Put in fridge for an hour to firm up.  Theb, remove from fridge and store in covered container. 

Thanks so much for stopping by today!  Wishing a day of peace, joy and love!  Remember to be kind!

Puffy peanut butter cookies topped with melted Hershey Kisses

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For treat #2 of Super Bowl at ESPN Radio, I present puffy peanut butter cookies topped with melted hershey kisses.  Usually they are topped with a hershey kiss, but I decided to melted a bunch this time instead 🙂

Also delicious without chocolate!

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

  • Ingredients list
  • 1 cup crisco
  • 1 1/2 cups peanut butter
  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 4 tbs milk
  • 3 cups flour
  • 2 tsp baking soda
  • 1 tsp salt

Directions –  preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.  .  in a bowl, cream crisco, peanut butter, brown sugar, and sugar.  Add eggs, vanilla, and milk.  Fold in dry ingredients.  Scoop out 3 to 4 tbs dough and form tall cylinders.   Roll in sugar.  Stagger on prepared cookie sheets.  Bake 10 to 12 minutes (no longer).  Cool completely.   Top with melted chocolate.  Store in covered container.

Thank you for stopping by today!

Chocolate hot cocoa chip cookies

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I found these chips in the baking aisle and thought they were magical. Hot cocoa chip cookies. Another genius creation from Nestlé. I thought they would be perfect in a puffy chocolate cookie.

Remember to scoop your flour and baking cocoa from your containers into your measuring cups so you get the right amount. I also chilled the individual doughs overnight to keep them puffy. And I preheated the oven for 20 minutes for baking so it cycles to the right temp.

  • Ingredients list
  • 1/2 cup butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 6 tbs evaporated milk/ heavy cream or half and half
  • 1 3/4 cups flour
  • 1/2 cup baking cocoa
  • 3.4 oz box instant chocolate pudding
  • 2 tbs milk powder
  • 1 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup hot cocoa chips

Directions – cream butter, sugar and brown sugar. Add egg, vanilla and cream or evaporated milk. Blend in dry ingredients. Mix in chips. Scoop out 1/4 cups dough. Chill overnight. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with parchment paper. Scatter cookies on sheets bake 11 to 13 minutes (no longer). Cool completely.

Thanks for stopping by today!

Happy wildcard weekend cookies! (note the m&ms color)

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Only red and blue m&ms

For tomorrow’s football Friday, I made sugar cookies with m&ms. And not just any color, blue and red only, for my beloved Buffalo Bills. I picked out the red and blue ones. It was a little time-consuming, but it needed to be done!

Inexplicably, I dropped one on the floor, so Gracie felt like she hit the lottery!

Dreaming of another cookie

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (do the same with your powdered sugar). Also, form the dough into tall cylinders. And preheat your oven to 375 degrees before baking so it cycles to the right temp.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup vegetable oil
  • 1 cup sugar
  • 1 cup powdered sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 4 1/2 cups flour
  • 2 cups m&ms

Directions – preheat oven to 375 degrees. Line a cookie sheet with parchment paper. In a bowl, cream butter, sugar, powdered sugar, and oil. Add eggs, vanilla, baking soda, and cream of tartar. Blend in flour. Stir in m&ms. Scoop out 2 tbs of dough and form tall cylinders. Stagger on prepared cookie sheets.

Bake 10 to 13 minutes (lightly golden around edges). Cool completely.

If you find they are too gushy, store in fridge to firm them up. Store in covered container.

Thanks so much for stopping by today. Go Bills!

Chocolate hot cocoa and marshmallow chip cookies

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I saw this wonderful creation from Nestlé at Aldi and I bought, not one, but 2 bags. Hot cocoa and marshmallow chips? Genius!

I figure pop one bag in some chocolate cookie dough and magic happens.

I put up both our trees this weekend.. and pulled put my favorite ornament. (I also love the red haired doll from Rudolph, which is right next to it). It is year 34 with this Bills ornamant, and am hoping Santa comes through this time!

Go Bills!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount, scoop out your dough and then chill the individual mounds at least an hour, and preheat your oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.

  • Ingredients list
  • 1 1/2 cups butter, softened
  • 1 1/2 tbs vegetable oil
  • 1 1/2 cups brown sugar
  • 1/3 cup plus 3 tbs sugar
  • 3 eggs
  • 2 tsp vanilla
  • 3 3/4 cups flour
  • 3/4 cup baking cocoa
  • 3 tsp cornstarch
  • 1/2 tsp salt
  • 1 bag of hot cocoa chips
  • 1 cup milk chocolate chips

Directions – cream butter, oil, sugar, and brown sugar. Add eggs and vanilla. Blend in dry ingredients. Fold in chips. Scoop out dough (I used my cookie scoop that is 6 tbs worth). I formed them into tall mounds and chills them for at least an hour. Line a cookie sheet with parchment paper. Preheat oven to 350 degrees for 20 minutes before baking. Stagger cookies on prepared sheets. Bake 15 to 18 minutes. Cool completely. Store in covered container.

Thanks for stopping by today! Remember to be kind! Go Bills!

Mini M&M chocolate chip cookies for football Friday #11

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I was a little short on time tonight, so I made mini M&M chocolate chip cookies, using crisco and butter crisco. By using crisco instead of butter, I did not need to chill the dough to keep them puffy.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also preheat your oven to 375 degrees for 20 minutes before baking.

  • Ingredients
  • 1/2 cup crisco
  • 1/2 cup butter crisco
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 tbs water
  • 2 tsp vanilla
  • 3 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup mini m&ms
  • 1 cup chocolate chips

Directions – preheat oven to 375 degrees. Line a cookie sheet with parchment paper. In a bowl, cream crisco, butter crisco, sugar, brown sugar, eggs, water and vanilla. Blend in dry ingredients. Mix in chips and m&ms. Scoop out 3 tbs of dough and form tall cylinders. Stagger on prepared cookie sheets. Bake 8 to 11 minutes. Bottoms will be golden. Cookies will be a little undone on top, but will firm up as they cool. Store in covered container.

Thanks for stopping by! Remember to be kind because everyone is fighting some sort of battle. Go Bills!

Perfectly puffy triple chip cookies

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I know most people don’t love cooler weather, but honestly, I am ok with it because the puffy cookies are back! (Also my hair is less of a battle to straighten). Today, I present puffy triple chip cookies, featuring semisweet, milk chocolate and white chocolate chips.

I used butter flavor crisco in this recipe, as well as cornstarch.

A reminder to scoop your flour from your flour bag into your measuring cup so you get the right amount. Chill the mounds of dough for at least an hour to prevent spreading. And preheat your oven for 20 minutes, so it cycles to the right temp.

  • 1 cup butter flavor crisco
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3.4 oz instant pudding mix
  • 2 1/4 cups flour (scooped from your flour container into your measuring cup)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbs cornstarch
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup white chocolate chips
  • 1/2 cup milk chocolate chips

Directions – in a bowl, using a wooden spoon or rubber spatula, cream butter crisco, brown sugar and sugar. Add eggs. Mix in vanilla and pudding mix. Blend in flour, baking powder, baking soda and cornstarch. Blend in chips. Scoop out 1/4 cups of dough and form into mounds. Chill at least an hour in the fridge. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with parchment paper and stagger cookies. Bake at 350 degrees for 11 to 13 minutes. The bottoms will be lightly browned. The tops will be a little gushy, but will firm up as they cool and set overnight.

Store in covered container.

Thanks for stopping by today! Go Bills!