Tag Archives: soft

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.

Mini Peanut butter m&m peanut butter cookies stuffed with Reese’s eggs

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My other treat for work, in honor of opening day of the NHL and NBA Playoffs and my Sabres first playoff game in forever, is for all my peanut butter loving friends- peanut butter cookies with mini peanut butter m&ms

And stuffed with reese’s eggs.  

Boom!

Remember to scoop your flour bag into your measuring cup so you get the right amount.  Also firmly packed your brown sugar into your measuring cup so you get the right amount.  Chill the dough at least a few hours before baking to keep them puffy and preheat the oven before baking.

  • Ingredients list
  • 1/2 cup butter, softened
  • 3/4 cup peanut butter
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 tbs milk
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup peanut butter mini m&ms
  • Reeses eggs, unwrapped  (not the regular size ones)

Directions – in a bowl, cream butter, peanut butter, brown sugar and sugar.  Add egg, vanilla and milk.  Blend in dry ingredients then m&ms.   Scoop out 1/4 cup of dough and divide in half.  Flatten each half.  On one half, place a Reese’s egg.  Place other half on top and seal edges. 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 13 minutes, no longer.  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.

Sugar cookie yellow cake mix (blue and gold version)

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I recently bought extra large cake pan and wanted the first thing I baked in it to be a  cookie cake.  

I though I would make one using a yellow cake mix,  sugar cookie mix, some eggs, melted butter, vanilla and top it with a simple vanilla buttercream frosting and sprinkle it with yellow and blue colored sugar (Go Sabres).

  • Ingredients list
  • 1 yellow cake mix
  • 1 sugar cookie mix
  • 3 eggs
  • 1 cup butter, melted
  • 1 tbs vanilla

Directions – preheat oven to 350 degrees.  Line a large round cookie pan with tin foil and spray with baking spray.  Set aside. 

In a bowl, combine cake and cookie mixes.   Blend in eggs, one at a time, then butter and vanilla.  Press evenly into prepared pan.  Bake 18 minites, no longer. Cool completely.

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

Directions – in a bowl,  mix butter and powdered sugar.   Blend in milk and vanilla.  You can add more milk and/or powdered sugar to get the desired consistency.  Frost cooled cookies. 

  I sprinkled colored sugar on top.

Cut and storte in covered container.

Hot fudge brownie cookies with crushed nutter butters and peanuts butter chips

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A day late Sabres victory treat!

I didn’t have time to bake victory treats after our win over the Lightning, so I stepped it up today – hot fudge brownie cookies with crushed nutter butters and peanut butter chips! 

These are simple, using just a few ingredients  – brownie mix, flour, water, oil, egg, hot fudge, nutter butters and Reese’s peanut butter chips.  And yes, you can leave the nutter butters out, use a different crushed cookie, and also use a different chips flavor!

  • Ingredients list
  • 1 brownie mix
  • 1/2 cup flour (scooped from flour bag into measuring cup)
  • 1 egg
  • 1/4 cup vegetable oil
  • 5 tbs water
  • 1/4 cup hot fudge (room temp is easiest to work with)
  • 16 nutter butters, finely crushed
  • 1 cup peanut butter chips
Using a food processor is easiest way to crush nutter butters

Directions – preheat oven to 350 degrees.  Line a cookie sheet with parchment paper and set aside.  In a bowl, blend brownie mix, flour, egg, water and vegetable oil.  Blend in hot fudge, then nutter butters.  Mix in chips.  Scoop our 1/4 cups of dough and stagger on prepared cookie sheet. 

Bake 12 minutes, no longer.  Cool completely. 

I put mine in the fridge to help firm them up a bit.  Store in covered container.

Baby food carrot cake cookies with mini chocolate chips and cream cheese frosting

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For Sabres victory treats, Rob chose carrot cake cookies with mini chocolate chips and cream cheese frosting.  Grating carrots is not my favorite thing, so I used baby food carrots!

I used a combo of bread flour and all purpose flour.  You can use entirely all purpose flour.  I ran out of time to chill the dough, so they spread more than I prefer.   I recommend chilly individual mounds of dough for a few hours before baking.  Also preheat your oven before baking.

  • Ingredients list
  • 3/4 cup shortening
  • 1 1/2 cups sugar
  • 1/4 cup brown sugar, firmly packed into measuring cup
  • 1 egg
  • 1 tbs vanilla
  • 2, 4 oz jars carrot baby food
  • 1 cup all purpose flour
  • 1 cup bread flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 cup mini chocolate chips

Directions – in a bowl, cream crisco, sugar and brown sugar.  Add egg and vanilla.  Blend in dry ingredients then baby food.  Stir in chips.  Evenly divide into 12 doughs.  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 12 minutes, no longer.

Cool completely.  

  • Frosting ingredients
  • 6 oz cream cheese, softened
  • 3/4 cup butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla

Directions – in a bowl, cream butter and cream sugar.  Blend in powdered sugar, slowly.  Add vanilla.  Frost cookies. 

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.

Peanut butter cookies with crushed nutter butters and Reese hearts

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Continuing in with my trend of adding finely crushed store bought cookies in my homemade cookies, I present XL  peanut butter cookies with crushed butter butters

and Reese hearts (i had to use those up so I could buy reese’s eggs)

  • Ingredients list
  • 1 cup crisco
  • 1 cup peanut butter
  • 1 cup brown sugar, firmly packed into measuring cup
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups flour (scooped from flour bag into measuring cup so it is not packed in)
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 15 nutter butters, finely ground
  • Reese’s hearts, cut up into cubes

Directions – in a bowl, cream crisci, peanut butter, brown sugar and sugar.  Add eggs and vanilla.  Blend in dry ingredients. Mix in ground nutter butters then cubed Reese’s.   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 13 to 14 minutes, no longer.  Cool completely.  

Store in covered container.

Lemon brownies with crushed lemon oreos and lemon frosting

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In addition to making lemon cookies with crushed lemon oreos and lemon frosting for Sabres game night and MLB opening night, I also made these lemon brownies with crushed lemon oreos and lemon frosting.  (Confession – i wanted to finish using the lemon oreos).  

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
  • 1/2 cup butter
  • 3/4 cup white chocolate chips
  • 3/4 cup sugar
  • 2 eggs
  • 1/4 cup lemon juice
  • 1 1/4 cups flour
  • 1/4 tsp salt
  • 15 to 20 finely crushed lemon oreos

Directions – line an 8×8 pan with tin foil and spray with baking spray.  Set aside.  Preheat oven to 350 degrees.  In a microwave safe bowl, heat chips and butter for 1 minutes.   Stir until melted.  (You may need to do another 30 seconds to ensure chips are melted).   Add sugar, eggs and lemon juice.  Mix in dry ingredients, then crushed oreos.  Evenly spread into prepared pan.  Bake 20 to 25 minutes, until a toothpick inserted in center comes out with a few crumbs.  Cool completely.

  • Frosting ingredients
  • 3 cups powdered sugar
  • 1/3 cup lemon juice.

Directions – combine powdered sugar and juice in a bowl.  You may need to add more powdered sugar to get the thickness you want. Frost cookies and store in covered container

Lemon cookies with crushed lemon oreos and lemon frosting

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For Sabres game night and MLB opening night, I made 2 treats – lemon frosted lemon brownies wuth crushed lemon oreos…and these lemon cookies with crushed lemon oreos and lemon frosted I am a huge fan of adding crushed cookies to cookie dough…. so when I saw these lemon oreos, I bought them and knew I could add them to a  lemon cookies recipe. 

I used a mix of cake flour and all purpose flour in these, but you can use entirely all purpose flour if you want.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Chill the dough a few hours before baking.  And, preheat your oven before baking

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup sugar
  • 2/3 cup brown sugar,  firmly packed into measuring cup
  • 1 egg yolk
  • 1 egg
  • 1 1/2 tsp lemon extract
  • 2 tbs lemon juice (I used bottled)
  • 2 1/4 cups all purpose flour
  • 1 cup cake flour
  • 1 tbs cornstarch
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 16 lemon oreos, finely crushed

Directions – in a bowl, cream butter, sugar and brown sugar.  Add egg, yolk, extract and lemon juice.  Blend in dry ingredients.   Mix in crushed oreos.   If dough seems a little dry, add a tbs or 2 of water.   Evenly divide dough into 10 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 9 to 11 minutes, no longer.   Cool completely. 

If you want, you can frost these.  Store in covered container. 

  • Frosting ingredients list
  • 1 1/2 cups powdered sugar
  • 2 tbs lemon juice

Combine these ingredients in a bowl.  If frosting seems too thick, you could add a tsp or 2 of water. Frost cookies. 

Store in covered container