Tag Archives: soft

Brownie chunk cookies

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While trying to come up with a treat idea, I thought of chocolate chip cookies stuffed with brownies.  But instead of stuffing the cookies with brownies, I cut a batch of baked brownies into small squares and pressed chocolate chips in the top of each cookie before baking.

I used a browni mix and spread the batter into a 18×13 pan so the brownies would be thin and easier to incorporate into the dough as cubes.  If you don’t have any bread flour, use entirely all purpose flour.  I recommend chilling the individual doughs for several hours before baking

  • Ingredients list
  • 1 brownie batch, baked as directed and completely cooled.  Cut unto small cubes (i used a mix and baked the batter in a 13×18 pan at 325 degrees for 15 or so minutes.
  • 1 cup butter, softened
  • 1 cup brown sugar, firmly packed into measuring cup
  • 3/4 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 cups all purpose flour
  • 1 cup bread flour
  • 2 tsp baking soda
  • 1 tsp salt
  • Chocolate chips

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Mix in dry ingredients.  Gently fold in brownie cubes.  Scoop out 1/4 cups of dough.  Gently press chocolate chips into tops.  Chill several hours.  When ready to bake, preheat oven to 350 degrees.   Line a cookie sheet with parchment paper and stagger cookie doughs on sheet. 

Bake 11 to 15 minutes, no longer. 

Cool completely and store in covered container.

Thanks for stopping by!!

Nieman Marcus chocolate chip cookies

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This is one of those urban legend recipes.   Where a customer asked for a recipe from a Cafe and the employee said for two fifty.  The customer thought it was 2 dollars and 50 cents and the employee meant two hundred fifty dollars.  So the customer gave their credit card not realizing their different understanding, was charged, got mad,  and got even by passing the recipe on to everyone they knew.  

My friend’s mom gave me this recipe years ago (she knew it was not a true story, but shared with me due to my love of baking).  So here is is.

I was in a bit of a hurry, so i didn’t finely pulse the oats or hershey bar enough. Plus my blender is new and I am not sure of some of it’s limits.

I combined bread flour and all purpose flour.  You can use entirely AP flour of you want.  Freeze the chocolate bar and then gratinf it makes the grating process easier.  I also chilled the individual doughs overnight to keep them puffy.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 1/2 cups oats, finely ground (i used quick, but old fashioned likely would be fine too)
  • 1 cup all purpose flour
  • 1 cup bread flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 4 oz chocolate bar, grated
  • 2 cups chocolate chips

Directions – in a bowl, cream butter, brown sugar and sugar.  Add eggs and vanilla.  Mix in dry ingredients and oats.  Fold in chocolate and chips.  Scoop out 1/4 cups dough.  Chill several hours.   When ready to bake, preheat oven to 375 degrees.   Line a cookie sheet with parchment t paper.  Stagger on sheet like below.

Bake 13 minutes, no longer.  Cool completely.  

Store in covered container.

Monster cookies

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I haven’t made these in a while!  They suit so many cookie tastes – peanut butter, oatmeal, m&ms, milk chocolate chips.   I baked these directly from the freezer and they stayed perfectly puffy too!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Freezer your individual doughs for at least a few hours and preheat your oven to 350 degrees before baking.

  • Ingredients list
  • 1 /2 cup butter, soft
  • 1/2 cup peanut butter
  • 3/4 cup brown sugar firmly packed into measuring cup
  • 1/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 3/4 cups flour
  • 1 tsp baking soda
  • 1 tbs cornstarch
  • 1 cup old fashioned oats
  • 1 cup mini m&ms
  • 1 cup milk chocolate chips

Directions – in a bowl, cream butter, peanut butter, sugar and brown sugar.  Add eggs and vanilla.  Mix in dry ingredients and oats.  Add m&ms and chips.  Scoop out 1/4 cups of dough.   Freeze several hours, at least. Bake directly from freezer.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.   Stagger cookies on sheet. 

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

Store in covered container

Brown sugar snowball cookies with chocolate covered cookie dough bites

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I have a bunch of different snowball recipes.  Today is the brown sugar variety.  With chocolate covered cookie dough bites.  Not sure they were needed.  We will find out tomorrow when I bring them into work.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I recommend freezing the individual doughs after you scoop them out.  Keep them frozen right up until they are baked. And preheat your oven before baking.

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/2 cup crisco
  • 2 cups brown sugar, firmly packed into measuring cup
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups all purpose flour (scooped from flour bag into measuring cup so you get the right amount)
  • 2 cups bread flour (scooped into measuring cup)  can use entirely all purpose flour if you don’t have bread flour
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 8 oz cookie dough bites, placed in freezer for a few hours)
  • Powdered sugar
Cookie dough bites!

Directions – in a bowl, cream butter, crisco and brown sugar.  Add eggs and vanilla.  Blend in flour(s), baking soda and salt.   Mix in cookie dough bites with hands.   Scoop out 1/4 cups dough.

Roll in powdered sugar.

Place in covered container in freezer.

When ready to bake, preheat oven to 350 degrees.   In a cookie sheet lined with parchment paper, stagger cookies on sheet. 

Bake 12 to 14 minutes.  Remove from oven and sprinkle hot cookies with more powdered sugar. 

Cool completely and store in covered container.

Happy National chocolate chip cookie day!

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In honor of national chocolate chip cookie day, we will be celebrating at ESPN Radio with these chocolate chip cookies.  They are made with browned butter and bread flour.  I was in a hurry today,  so i needed a recipe with melted butter.  No time to chill, so bread flour helps with the cookies from spreading too much.

Spoon 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 cup butter
  • 1/4 cup sugar
  • 1 1/4 cups brown sugar,  firmly packed into measuring cups
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla
  • 2 tbs heavy cream
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups chocolate chips

Directions – preheat oven to 350 degrees.   Line cookie sheets with parchment paper and set aside.  place  butter in pan and cook over low-medium heat until you see brown specs.  it will look like this.

Cool in a bowl in fridge for 5 minutes.  Remove from fridge and mix in sugar and brown sugar.  Add eggs,vanilla and cream.  Blend in dry ingredients,  then chips. Scoop out 1/4 cups dough and stagger on prepared cookie sheets. 

Bake 12 minutes, no longer.  Cool completely. 

Store in covered container.

Peanut butter cookies stuffed with chocolate peanut butter

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Continuing my run of cookies stuffed with stuff, I present  butter cookies stuffed with chocolate peanut butter. 

You must bake these frozen, directly from the freezer to keep the chocolate peanut butter inside.  Remember to firmly pack your brown sugar into your measuring cup and scoop your flour from your flour bag into your measuring cup.  And preheat your oven before baking.

  • Ingredients list
  • 1 cup crisco
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup brown sugar, firmly packed into measuring cup
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder

Directions – scoop out tbs of chocolate peanut butter and freeze a few hours.  After a few hours, make your dough.   in a bowl, cream crisco,  peanut butter, brown sugar and sugar.  Add eggs and vanilla.  Blend in dry ingredients.   Scoop out 1/4 cups of dough.

Divide in half and flatten each half

Place one tbs of frozen peanut butter on one half

Top with other half

Seal edges.

Place in a container in freezer for a few hours.  When ready to bake, preheat oven to 375 degrees.   Once oven is preheated, take cookie doughs out from freezer and stagger on a cookie sheet lined with parchment paper

Bake 15 to 16 minutes, no longer.

Cool completely and store in covered container.

Peanut butter cookies stuffed with smores spread

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I saw this smores spread at Aldi and thought it would be perfect to scoop it out, freeze each one and stuff them in cookies.  I chose peanut butter cookies this time. I baked the dough frozen to keep the spread inside, so i highly suggest doing that.

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.  Also do not take dough out of fridge until you are ready to pop them in the oven.  Gotta keep that smores spread inside the cookie!

  • Ingredients list
  • 1/2 cup butter, softened
  • 1 cup peanut butter
  • 3/4 cup brown sugar, firmly packed into measuring cup
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 tbs milk
  • 1 tsp baking soda
  • 2 cups flour
  • 1 cup peanuts, finely ground
  • Smores spread, scooped into rounded tbs and frozen solid

Directions – in a bowl, cream butter, peanut butter, brown sugar and sugar.  Add egg, vanilla and milk.  Blend in flour and baking soda.  Fold in peanuts. Scoop out 1/4 cups dough.

Divide in half and slightly flatten each half.

On one half, place a frozen smores ball.

Top with other flattened  half of pb cookie dough.

Seal cookie so smores ball is hidden. 

Freeze dough overnight.  Leave dough in freezer until oven has preheated to 350.   Line a cookie sheet with parchment paper and stagger cookies on sheet. 

Bake 16 to 18 minutes. 

Cool completely.   Store in covered container.

Cinnamon sugar topped oatmeal cookies

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I have not made good old fashioned oatmeal cookies in a while, so i thought it was time i did.   These use vegetable oil instead of crisco or butter.   Super easy to make and they come out pretty puffy as you can see.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also chill the dough for a couple of hours.  And preheat your oven before baking.

  • Ingredients list
  • 1 1/2 cups oats (i used quick, you can also use rolled or old fashioned)
  • 1/2 cup sugar
  • 1/4 cup brown sugar firmly packed into measuring cup
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 1/2 cups flour
  • 2 tsp vanilla
  • 2 eggs
  • 1/2 cup vegetable oil (any other oil would likely be fine too)

Directions- in a bowl, combine all the dry ingredients.  Mix in vanilla, eggs and oil.  Scoop out 2 tbs dough.  Sprinkle tops with cinnamon sugar.   Chill for a few hours.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.   I lined up cookies 3 to each row (they did not spread).  Bake 10 to 12 minutes, no longer.  Cool completely and store in covered container.

If you want, you could frost these too.

Combine, in a bowl, one cup powdered sugar, 1/2 tsp vanilla and 1 to 2 tbs milk. 

Peanut butter cookies stuffed with mini Mr. Goodbars

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I had a bunch of extra mini mr goodbars and came up with the idea of stuffing them in peanut butter cookies.

It has been hotter than hell here the last 5 days, so i froze the dough to prevent too much spreading while baking.  

Remember to firmly pack your brown sugar into your measuring cup so you get the right amount.  Also, spoon 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 cup crisco
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 cups flour

In a bowl, cream crisco, peanut butter, brown sugar and sugar.  Add eggs and vanilla.   Blend in dry ingredients.   Scoop out 1/4 cups of dough. 

Divide into half. 

Place a mini Mr  goodbar on one half. 

Top with the other half

and seal edges. 

Freeze a few hours.  When ready to bake, preheat oven to 375 degrees.   Line a cookie sheet with parchment paper and stagger cookies on sheet.  

Bake 15 minutes.( No longer.)

  Cool completely.  Store in covered container. 

Sugar cookie bars

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I am bringing in sugar cookie bars today, but I did not bake them today.  It is over 100 degrees so turning on an oven is not ideal.  So what i did was bake a couple of treats when it was cooler and froze them.  These are one of those treats.  They can also be celebratory treats for the USMNT’s win over Bosnia Herzegovina last night to advance to the round of 16 at the world cup.

  • Ingredients list
  • 1/2 cup butter, softened
  • 7 tbs vegetable oil
  • 1/2 cup sugar
  • 6 tbs powdered sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 3/4 cups flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder

Directions – preheat oven to 350 degrees.  Line an 8×8 pan with tin foil and set aside.  In a bowl, cream butter, oil,  sugar and powdered sugar.  Add egg and vanilla.  Blend in dry ingredients.  Evenly spread into pan.  Bake 12 to 14 minutes, no longer.  Cool completely.  

  • Frosting ingredients
  • 1/2 cup butter, softened
  • 4 cups powdered sugar
  • 3 tbs milk
  • 1 tsp vanilla

In a bowl, blend butter and powdered sugar.  Add milk and vanilla.  Frost bars.  Store in covered container in fridge.