While trapsing through the grocery store today, I stumbled up JIF chocolate peanut butter. So I used it in one of my peanut butter cookie recipes and topped them with melted hershey kisses.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also, firmly packed your brown sugar into your measuring cup. And preheat your oven before baking.
Ingredients list
1 cup crisco
1 1/2 cups chocolate peanut butter
2/3 cup sugar
2/3 cup brown sugar
2 eggs
4 tbs milk
2 tsp vanilla
2 cups all purpose flour
1 cup bread 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, chocolate peanut butter, sugar and brown sugar. Mix in eggs, milk and vanilla. Blend in dry ingredients. Scoop our 1/4 cups of dough and roll tops in extra granulated sugar. Stagger cookies on sheet. Bake 10 minutes, no longer. Cool completely. Top cookies with melted hersey kisses.
The other day I made huge chocolate chip cookies, so today I decided to made some pretty big peanut butter cookies.
These use a combo of bread and all purpose flour, but you can use just all purpose flour if you want.
Remember to scoop flour from your flour bag into your measuring cups so you get the right amount.
Ingredients list
1 /2 cup butter, browned
1/2 cup peanut butter
3/4 cup brown sugar, firmly packed into measuring cup
1/4 cup sugar
1 egg
2 tsp vanilla
2 to 4 tbs heavy cream
1 1/4 cups all purpose flour
1/2 cup bread flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup peanuts, finely ground
Extra sugar
Directions – preheat oven to 375 degrees. line a cookie sheet with parchment paper. In a bowl, combine butter, peanut butter, sugar and brown sugar. Add egg, vanilla and 2 tbs heavy cream. Mix in dry ingredients. if dough seems a little dry, add more heavy cream. Divide dough into 3 equal pieces, then divide each of those pieces in half. Roll into balls, then each in extra sugar. Stagger cookies on sheet. Bake 14 to 15 minutes, no longer. Cool completely. Store in covered container.
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.
Instead of making cutout cookies, I opted for sugar cookie bars. The recipe is easy, it makes thick bars, with the texture of a fudgy brownie. A simple vanilla frosting, with unicorn graffiti sprinkles in the bars and on top of the frosting.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also, preheat your oven before baking.
Bars ingredients list
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tbs vanilla
2 1/2 cups flour
3/4 tsp salt
Unicorn graffiti
Directions – preheat oven to 350 degrees. Line an 8×8 pan with parchment paper. Set aside. In a bowl, cream butter and sugar. Add eggs and vanilla. Blend in flour and salt. Stir in unicorn graffiti. Even spread into prepared pan. Bake 15 minutes, no longer. Cool completely.
Frosting ingredients
1,/4 cup butter, softened
1 tsp vanilla
2 cups powdered sugar
2 to 4 tbs milk
In a bowl, cream butter and vanilla. Blend in powdered sugar. Add enough milk to get the consistency you want. Sprinkle unicorn graffiti on top.
Store in covered container. Thanks so much for stopping by.
Tonight, the Sabres are celebrating the 2005-06 team, which was quite a team. If not for all those injuries to defenseman, I believe we would have beaten Carolina in the East final and Edmonton in the Stanley Cup final. I loved those 05-06 and 06-07 squads (as well as 97-98 and 98-99), so tonight’s festivities will be fun to watch. So these cookies are celebrating them and the current Sabres team, which is playing great 🏒!
These use a combo and bread flour and all purpose flour. I like the thicker texture bread flour gives to cookies. But you can use all AP flour if you want. just remember to scoop it from your flour bag to your measuring cup so you get the right amount.
And these feature 3 types of chips!
I also froze the dough for about a half hour before baking
Ingredients list
1 cup butter, softened
1 1/2 cups brown sugar, firmly packed into measuring cup
1/2 cup sugar
2 eggs
1 tbs vanilla
2 tbs water
2 cups bread flour
2 cups flour
1 tsp baking powder
1 tsp salt
2/3 cup white chocolate chips
2/3 cup semisweet chocolate chips
2/3 cup milk chocolate chips
Extra chips
Directions – in a bowl, cream butter, sugar and brown sugar. Add eggs, water and vanilla. Blend in dry ingredients. Mix in chips. (I used my hands here near the end to get dough to come together). Divide dough equally into 12 pieces. Roll into balls and slightly flatten. Chill or freeze for 30 minutes. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Stagger cookies on it.
Bake 16 to 18 minutes, no longer. Remove from oven and press extra chips on top.
Cool completely.
Store in covered container. Thanks so much for stopping by today! Go Sabres!
In honor of our first road playoff win since 1992, I present extra large snowball cookies with mini chocolate chips. my stress level was through the roof. I stood the last 8 minutes, didn’t take a breath and frightened our dog when I yelled when cole bishop got the game winning interception. Yowsa. One win down 3 to go.
These really are like a Mexican wedding cake/Russian tea cake/Italian wedding cake cookies with just a few ingredients – butter, powdered sugar, salt, vanilla, water, and mini chocolate chips. Super simple. They stay puffy and are baked in no time.
Ingredients list
1 cup butter, softened
1/2 cup powdered sugar
1 tsp vanilla
1 tsp salt
2 1/4 cups flour
2 to 3 tbs water
1 cup mini chocolate chips
Directions – in a bowl, cream butter and powdered sugar. Add vanilla. Mix in salt and flour. Fold in chips. Scoop out 1/4 cups dough. Chill for a while in the fridge. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper or nonstick baking liners. Stagger cookies on sheet.
Bake 10 to 15 minutes, no longer, bottoms of cookies with be lightly golden. Sprinkle hot cookies with powdercontainer.
For NFL week 18 and the final regular season home game at the place i have always called Rich Stadium, I present cinnamon sugar football cutout sandwiches with brown butter filling. I love my football cutout.
I have not been to a game there in a long time, but have a lot of wonderful memories. I went to my first game at age 7 with my family. I think we went to about a game a year until 8th grade. From Olean, we traveled up 16 through all the small towns. We stopped once so my dad could buy my brother a football so they could play catch in the parking lot. That little plaza is still there. My dad, who passed away in 2013, is the reason I love the Bills as much as I do. He would really enjoy these Josh teams. It would have been fun to dissect games with him. He will have a great seat in heaven when we win the Super Bowl. A lot of people pooh pooh the Bills and have no faith. I prefer to keep it positive. I acknowledge weaknesses and acting like Eyeore is not fun. Fandom is much more enjoyable.
I think that unless you grew up a Bills fan or married into it, it is hard to understand the connection with the team and even that building.
Anyways, onto the cookies….
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. If you chill the dough, take it out a few hours before baking because that butter chills it up firm. Next time I might not chill the dough at all.
Ingredients list
1 cup butter, softened
1 cup sugar
1/2 tsp salt
1 egg
1 tsp vanilla
3 cups flour
2 tsp baking powder
2 tsp cinnamon
1/4 tsp nutmeg
Directions – in a bowl, cream butter, sugar and salt. Add egg and vanilla. Blend in dry ingredients. If dough seems dry, add a tbs or two of water. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Lightly flour a flat surface and roll dough to desired thickness (I like mine on the thick side). Cut out footballs. Stagger on prepared sheet.
Bake 7 to 8 minutes, no longer. Cool completely.
Brown butter frosting ingredients
1/2 cup butter
2 to 3 cups powdered sugar
1 tsp vanilla
Milk
Directions – place butter in a fry pan and cook over medium heat until brown specs appear.
Place browned butter in bowl. Mix in powdered sugar, then vanilla. Add enough milk to get the consistency you want. Place a scoop between 2 cookies. Store in covered container.
For my last Christmas cutout cookies recipe for this season, here are the traditional sugar cookies. I made most of them into cookie sandwiches so people can actually tell what they are.
This is a recipe from a family friend, one that brings back so many wonderful memories. I used a traditional buttercream frosting recipe.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Make sure you flour your surface enough to roll out the dough and sprinkle flour in your cookie cutters too. And preheat your oven before baking.
Ingredients list
1 1/2 cups crisco
1 1/3 cups sugar
4 eggs
1 tbs vanilla
4 cups flour
1 tsp salt
1 tsp baking powder
Directions – in a bowl, cream crisco and sugar. Blend in eggs well. Add vanilla. Mix in dry ingredients. You can chill the door in a covered container for a few hours if you want. Or bake them right away. When ready to bake, preheat oven to 350 degrees, and line a cookie sheet with parchment paper. Flour a flat surface with flour. Roll dough to desired thickness and cut. Place on cookie sheet. Bake 7 to 8 minutes, no longer. Cool completely.
Buttercream frosting/filling ingredients
1/2 cup butter, softened
1 tsp vanilla
4 cups powdered sugar (scooped from container into your measuring cup so you get the right amount)
Milk
In a bowl, cream butter and vanilla. Carefully blend in powdered sugar, a cup at a time. Add enough milk to get consistency you want. Frost or fill sandwich cookies.
Last year, I tried to make the keebler magic middles cookies. They were a shortbread cookies with mini chocolate chips, filled with a gushy fudge filling. Last year, they were more like a stuffed chocolate chip cookie. Today, I went for a more shortbread cookie, like a Mexican wedding cake. I froze the fudge filling and cookies before baking. Next time, I may just fill the cookies with a piece of chocolate baking bar.
It is important to freeze the fudge filling if that is what you want to stuff the cookies with. Then once you atuff them in the cookie dough, freeze the doughs before baking. My goal is to not have the filling spill out of the cookie.
Also, 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.
Fudge filling ingredients list
1/2 cup heavy cream
1 cup chocolate chips
Directions – in a pan, heat cream to a boil. Remove from heat and add chips. Let sit for 5 minutes. Stir smooth and put in fridge for an hour to firm up. After an hour, scoop out teaspoons of dough, place on a paper plate in freezer for a few hours.
Cookies Ingredients list
1 cup butter, softened
1/2 cup sugar
1 tsp vanilla
1 3/4 to 2 cups flour
1/2 tsp baking powder
1/4 tsp salt
1 cup mini chocolate chips
Directions – in a bowl, cream butter and sugar. Add vanilla. Mix in salt, flour and baking powder. Fold in chips. Scoop out 1/4 cups of dough. Divide in half and flatten each half. Place a frozen scoop of filling on top.
Place other flattened dough half on top and seal.
Freeze for a few hours. When ready to bake, preheat oven to 300 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 25 to 30 minutes. Edges will be golden. Cool completely. Place in fridge to keep filling firm
Instead of traditional chocolate chip cookies with semisweet chocolate chips, I opted for milk chocolate chips and I added some finely ground macadamia nuts for a unique, salty, flavor twist.
I melted the butter to speed up the process. I probably won’t do so next time and will use softened butter. These cookies spread out a little more than I prefer.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. After scooping out the dough, chill them at least a few hours at least a few hours. And preheat your oven before baking.
Ingredients list
1 cup butter, softened
1 cup sugar
1 cup brown sugar (firmly packed into measuring cup)
2 eggs
2 tsp vanilla
3 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tbs cornstarch
1 1/2 cups milk chocolate chips
1 cup macadamia nuts, finely ground
Added a few mini m&ms to some. Go Bills!
Directions- in a bowl, cream butter, sugar and brown sugar. Add eggs and vanilla. Mix in dry ingredients. If dough seems a little dry, add a tbs or two of water. Mix in chips and ground nuts. Scoop out 1/4 cups of dough. Chill a few hours. When ready to bake, preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet, like below, because these do spread a bit.
cookies by christine 