Tag Archives: soft

Mini chip chocolate chip cookies

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It has been rainy and cold here for what seems like forever.. so much so, that I turned our heat back on today.  I had turned it off for the season, not so much because of money, but because it is May!  Thanks climate change!  Anyways…..

In a fun way to also heat up the house, I made mini chip chocolate chip cookies.  They came out nice and puffy…  a little gooey, but the bottoms were browned, so I popped them in the fridge to firm them up.

I recommend scooping your flour from your flour bag into your measuring cup so you get the right amount.  Also, chill the individual mounds of dough for a few hours or overnight to keep them puffy.  And, preheat your oven before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 1/2 cup plus 1/3 cup brown sugar
  • 1/2 cup plus 1 tbs sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3 1/2 cups plus 2 tbs flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup mini chocolate chips

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Mix in baking soda and salt.  Fold in flour.   Blend in chips.  Scoop out 1/4 cups of dough.  Chill a few hours or overnight.   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.  If cookies are gushy, pop them in the fridge a few hours to firm them up.  Store in covered container.

Thanks so much for stopping by today!

Chocolate sugar cookie cake mix bars with fudge frosting

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This is a twist on a previous recipe -sugar cookie cake mix bars.   This time, I used all chocolate crinkle cookie mix and devils food cake mix.  Super simply and easy.  I opted for a fudge frosting. But you can use whatever flavor you want.  Sprinkling powdered sugar on to would be good too, I think. 

You can use whatever flavor cookie and cake mix you want.

Remember to preheat your oven so it cycles to the right temp.

  • Ingredients list
  • 1 cake mix
  • 1 cookie mix
  • 2 sticks of butter, melted
  • 3 eggs
  • 1 tsp vanilla

Directions – preheat oven to 350 degrees.  Line a 9×13 sheet with tin foil and spray with baking spray. Set aside.  In a bowl, combine all five ingredients, beat on low-medium speed with a mixer just until blended  (Mixture will be thick).  Spread evenly into prepared pan.  Bake 20 to 23 minutes.  Cool completely.

  • Frosting ingredients
  • 6 tbs butter
  • 1 cup dark chocolate chips
  • 2 tbs unsweetened baking cocoa
  • 1/2 to 2/3 cup powdered sugar
  • 1/3 cup heavy cream
  • 1 tsp vanilla

Directions – in a pan, over low-medium heat, melt butter.   Turn off heat, leaving pan on burner.  Add chips, cocoa, powdered sugar, cream and vanilla.  Stir until melted.  Chill 15 to 20 minutes.   Frost cooled bars. 

Store in covered container. Thanks so much for stopping by today.

Frosted lemon cookies

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Another lemon flavored treat for work today – lemon cookies with lemon frosting.  I actually used fresh squeezed lemon in the cookie. But opted for bottled juice for the frosting  (I needed to save some time).

I recommend chilling the dough for a few hours.   Also scoop your flour from your flour bag into your measuring cup so you get the right amount.  (Do the same for the powdered sugar). And,  preheat your oven.

  • Ingredients list
  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 2 tbs lemon juice (fresh or bottle)
  • 1 tbs lemon zest (not a fun thing to do, honestly)
  • 1 tsp lemon extract (opt)
  • 3.4 Oz package instant lemon pudding
  • 2 1/4 cups flour
  • 1/2  tsp baking soda
  • 1/2 tsp baking powder

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs, zest, lemon juice and extract.  Fold in dry ingredients.  Scoop out 1/4 cups of dough.  Chill a few hours.  Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 12 to 13 minutes (no longer).   Cookies will be gushy.  Pop in fridge for a bit to firm up.

  • Frosting ingredients
  • 2 cups powdered sugar
  • 3 tbs lemon juice

Directions – in a bowl, combine ingredients.  Frost cooled cookies.  Store in covered container

Thanks so much for stopping by today!

Lemon squares

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A request for these were from a friend from work- lemon squares.  They were super easy to make and are topped with a lemon frosting.  

I used fresh lemon juice and lemon zest.  You can use bottled lemon juice if you prefer.  Honestly, zesting a lemon seems like unnecessary work!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also preheat the oven before baking.. and, take these out after 16 or 17 minutes, even if they don’t look completely done.

  • Bars ingredients
  • 1/2 cup butter, melted and cooled for 10 minutes
  • 1/2 cup sugar
  • 1/4 cup powdered sugar
  • 2 eggs
  • 2 tsp lemon zest (opt)
  • 1 tbs lemon juice
  • 1 cup flour
  • 1/2 tsp salt

Directions – preheat oven to 350 degrees.  Line and 8×8 pan with parchment paper.  Set aside.   In a bowl, combine butter, sugar and powdered sugar.  Add eggs, juice and zest.  Blend in flour and salt.  Spread evenly into tapered pants.  Bake 16 to 17 minutes, no longer.  Cool completely.

  • Frosting ingredients
  • 1 cup powdered sugar
  • 2 tbs lemon juice

Directions – combine and evenly spread over bars.  

Let frosting set before cutting.  Store in covered container.

Thanks for stopping by today!

Milk Chocolate Chip cookies with finely ground macadamia nuts

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I thought it was time for another batch of  chocolate chip cookies.  These are made with milk chocolate chips and finely ground macadamia nuts (I actually ground them in the food processor a little too long, so they were more like a nut butter 😀)

I recommend chilling the individual mounds of dough.  for a few hours or freeze them for 30 to 60 minutes to keep them from spreading. 

I used butter flavor crisco.  You can use regular crisco or butter if you prefer.

Also, you can use a different type of nuts or none at all.

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.

  • Ingredients list
  • 1 cup butter flavor crisco
  • 1/2 cup sugar
  • 1 1/4 cups brown sugar (firmly packed into measuring cups)
  • 2 eggs
  • 1 tbs vanilla
  • 3 cups flour
  • 1 tsp baking soda
  • 1 tbs cornstarch
  • 1 tsp salt
  • 2 cups milk chocolate chips
  • 1 cup macadamia nuts (finely ground)

Directions – in a bowl, cream butter crisco, brown sugar and sugar.  Add eggs and vanilla.  Fold in dry ingredients.  Blend in chips and nuts.  Scoop out 1/4 cups dough.  Chill a few hours. (I froze mine for an hour to speed up the process).  Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper or nonstick baking liners.  Stagger cookies on sheet. 

Bake 12 to 13 minutes, no longer.  Cookies will be gushy, but bottoms will be golden brown.  gentlt press extra chips on top of cookies.

  Pop cookies in fridge to firm them up.  Store in covered container.

Thanks so much for stopping by today!

Magical mermaid graffiti sprinkle cookies

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What the what?  I know, a weird name for a cookie.  I saw these sprinkles at price rite and thought “how magical for a cookie.”  So I made a funfetti like cookie dough with cake batter extract and vanilla extracts and poured in a container of magical mermaid graffiti.  Perfectamundo, to paraphrase Arthur Fonzarelli. 🙂

Of course, if you don’t have cake batter extract, you can use vanilla or almond extract. 

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 few hours.  And, preheat the oven before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 tsp cake batter extract
  • 1 tsp vanilla
  • 3 cups flour
  • 4 tsp cornstarch
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2.5 Oz container of sprinkles

Directions – in a bowl, cream butter and sugar.  Add eggs and extracts.  Fold in dry ingredients.  Mix in sprinkles.  Scoop out 1/4 cups dough. 

Chill a few hours. Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or nonstick baking liners.  Stagger cookies on sheet. 

Bake 11 to 13 minutes.  (Bottoms will be lightly browned).  Cookies may be a little gushy.. but let them cool down and pop them in the fridge to firm them up. 

  • Frosting ingredients
  • 1/2 cup butter, softened
  • 1 1/2 to 2 cups powdered sugar
  • 1 tsp cake batter extract
  • 2 tbs milk.

Directions – in a bowl, combine ingredients and mix well.  Frost cooled cookies. 

Store in covered container. 

Sugar coated puffy peanut butter cookies

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We have a busy day at ESPN Radio tomorrow with an NBA game 7 (Nuggets-Clippers) and and MLB game (Mets Cardinals) so I thought I would bring in large puffy, peanut butter cookies coated in sugar.  I thought of adding melted chocolate on top, but decided to skip it this time.  

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also, chill the individual mounds of dough and few hours to help keep them puffy.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1 cup sugar
  • 1 cup peanut butter
  • 2 eggs
  • 2 tsp vanilla
  • 2 3/4 cups flour (scooped from flour bag into your measuring cup)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup peanuts, finely ground in a food processor

Directions – in a bowl, cream butter, sugar, brown sugar and peanut butter.   Add eggs and vanilla.  Blend in flour, baking soda and baking powder.  Stir in peanuts.  Scoop out 1/4 cups of dough and form into mounds.  Chill a few hours or overnight.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or nonstick baking liners.  Dip tops of cookie mounds into sugar.  Stagger on cookie sheet, like below.  

Bake 11 to 13 minutes (no longer).  Cool completely.   Store in covered container. 

Thanks so much for stopping by today!  Wishing you a day of peace, joy and love!

Blondies with Chocolate Chips

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I do not know whether these are called blondies, toll house bars or chocolate chip bars.  They are basically a chocolate chip cookie in bar form.  Always a  big hit and super easy to make. 

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

And wait until these are cooled before cutting them.  This is on either Rob or Gracie.

  • Ingredients list
  • 1 cup butter, melted
  • 1 cup brown sugar
  • 3/4 cup sugar
  • 2 eggs
  • 1 yolk
  • 2 tsp vanilla
  • 2 1/2 cups flour
  • 2 tsp cornstarch
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 1/2 cups chocolate chips

Directions – preheat oven to 350 degrees.  Line a 9×9 pan with tin foil and spray with baking spray.  Set aside.  In a bowl, combine butter, brown sugar, and sugar.  Add eggs, yolk and vanilla.  Blend in dry ingredients.  Fold in 1 cup chocolate chips and spread evenly in pan.  Sprinkle  remaining 1/2 cup chips on top and gently press into dough.  In preheated oven, bake 25 to 30 minutes .  No longer.  Cool completely.  Cut and store in covered container.

Thanks so much for stopping by today!

Brownies with chocolate chip cookies baked in

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I did not have time to make for the first round of the NFL draft, so I made up for it for rounds 2 and 3 – brownies with chocolate chip cookies baked in.

BTW, I loved the Bills pick of Maxwell Hairston last night.  Filled a need… and, ow cool was it to see him congratulate everyone who was drafted before him?  He will fit right in with Bills Mafia. 

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.

  • Chocolate chip cookie ingredients list
  • 1/3 cup butter softened
  • 1/3 cup brown sugar
  • 2 tbs sugar
  • Egg yolk
  • 1 tsp vanilla
  • 3/4 cup flour (scooped from your flour bag into your measuring cup)
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup chocolate chips

Directions – in a bowl, cream butter, brown sugar and sugar.  Add yolk and vanilla.  Blend in dry ingredients.  Fold in chips.  Scoop out tbs of dough and roll into balls.  Freeze them as you make the brownie batter.

  • Brownies ingredients
  • 2 cups chocolate chips
  • 1/2 cup butter
  • 1 cup sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 1/4 cups flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Directions – preheat oven to 350 degrees.  Line a 9×13 pan with tin foil and spray with baking spray.  Set aside. in a microwave safe bowl, heat butter and chips in 45 second increments until you cam stir them melted.   Blend in sugar, eggs and vanilla. Mix in dry ingredients. Evenly spread into prepared pan.  Gently press cookie dough mounds into top of brownie dough.  Bake 15 to 20 minutes, until toothpick inserted in brownie batter comes out with a few mois crumbs.  Cool completely.   Store in covered container.

Thanks so much for stopping by today! 

Hot Cocoa Cookies

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What better way to celebrate a perfectly, sunny, spring, 80 degree day than with hot cocoa cookies.  I am always looking for new tweaks for cookies, so I thought adding some hot cocoa mix and marshmallow bits would be a nice way to accomplish that. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I also recommend chilling the individual dough mounds after scooping them out.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup sugar
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 1/4 cups flour (scooped from flour bag into your measuring cup)
  • 4 packets hot cocoa mix
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup milk chocolate chips
  • 1 cup marshmallow bits

Directions – in a bowl, cream butter, sugar and brown sugar.  Mix in eggs and vanilla.  Blend in dry ingredients.  Mix in chips and marshmallow bits.  Dough will be very soft.  Chill 30 minutes to an hour.  Scoop out 1/4 cups of  dough.  Chill a few more hours. Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or nonstick baking liners.  Stagger cookies on sheet.  Bake 12 to 14 minutes.  Let set on cookies sheets 15 minutes or so.  Pop in fridge for a bit to firm them up (I left them overnight).  Store in covered container.

Thanks so much for stopping by today!