Tag Archives: soft

Smores cookies

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Like so many other people, we have had a brutal stretch of cold weather…. making most of us dream of summer.  And what says summer more than smores!   So I made smores cookies.   I didn’t have mini marshmallow bits, so I chopped up the marshmallow pieces from Lucky Charms cereal. 

I put some crushed graham crackers in the cookies and some milk chocolate chips.  And I topped them with melted hershey kisses and more crushed graham crackers.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I chilled these individual doughs for an hour before baking, so you don’t have to.   And preheat your oven to 350 degrees before baking.

  • Ingredients list
  • 1/2 cup butter
  • 2/3 cup brown sugar
  • 1 egg
  • 1 tbs water
  • 1 tsp vanilla
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1 1/2 cups flour
  • 2/3 cup finely crushed graham cracker crumbs
  • 1 cup marshmallow bits
  • 1/2 cup milk chocolate chips

Directions- in a bowl, cream butter and brown sugar.  Add egg, water and vanilla. Mix in dry ingredients.   Stir in graham cracker crumbs, then mix in marshmallow bits, and chips.  Scoop out 1/4 cups of dough.  Chill an hour.  When ready to bake, preheat oven to 350 degrees.   Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 10 minutes, no longer.  Cool completely.   I topped these with melted hershey kisses and extra graham cracker crumbs.

  Store in covered container.

Turtle cookies

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Something a little different today – turtle cookies – a chocolate cookie with chocolate chips, chopped up pieces of caramel and finely ground pecans. 

Remember to scoop your flour from your flour bag into you measuring cup so you get the right amount (same goes for the baking cocoa).  I chilled these for about an hour before baking.  And preheat your oven just before baking.

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1/2 tbs corn syrup
  • 1 tsp vanilla
  • 1/4 cup unsweetened baking cocoa
  • 1 1/4 cups flour
  • 1 tsp cornstarch
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup milk chocolate chips
  • 1/2 cup finely chopped caramel
  • 1/2 cup pecans, finely ground

Directions – in a bowl, cream butter, sugar and brown sugar.  Add egg, corn syrup, and vanilla.  Blend in dry ingredients.  Fold in chips, chopped caramel and nuts.   Scoop out 1/4 cups of dough.  Chill and hour. When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet (these don’t spread too much).  Bake 10 minutes, no longer.  Cool completely.  Store in covered container.

Thanks so much for stopping by. 

Milk chocolate chip bars

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A simple mid-week treat to help heat up the house on another frigid morning – milk chocolate chip bars. I used milk chocolate, but you can use whatever flavor chips you want. 

I also had some finely ground macadamia nuts i wanted to use up, so I threw them in as well. 

These come together quickly.   Bake in 20 to 22 minutes.

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, and preheat your oven before baking.

  • Ingredients list
  • 1 cup vegetable oil
  • 1 cup brown sugar, firmly packed into measuring cup
  • 1/2 cup sugar
  • 2 eggs
  • 1 tbs vanilla
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1 /2 cups milk chocolate chips
  • 1/2 cup macadamia nuts, finely ground (opt)

Directions- preheat oven to 350 degrees.   Line a 9×13 pan with parchment paper.  Set aside.  In a bowl, combine oil, sugar and brown sugar.  Add eggs and vanilla.  Mix in dry ingredients.   Stir in 1 cups chips.  Evenly press into prepared pan. 

Sprinkle remaining chips on top and gently press down into dough. 

Bake 18 to 22 minutes, no longer (edges will be lightly golden).  

Cool completely.   Cut.  Store in covered container.

Thanks for stopping by!  Go Sabres!

Chocolate peanut butter cookies

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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.

Store in covered container.

Yellow cake mix whoopie pies

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A simple sweet treat – cake mix whoopie pies.  I used yellow today,  but any flavor works.  I used a simple white frosting filling recipe.

  • Ingredients list
  • 1 cake mix
  • 2 eggs
  • 1/2 cup vegetable oil

Directions – preheat oven to 350 degrees.  In a bowl, combine ingredients.    Line a cookie sheet with parchment paper.  Scoop out 2 tbs of dough and stagger each one on prepared cookie sheet.  Bake 8 to 9 minutes, no longer.  Cool completely.

  • Filling ingredients
  • 1/4 cup butter, softened
  • 2 to 3 cups powdered sugar
  • Milk or heavy cream
  • 1 tsp vanilla

Combine ingredients.  Add a little more powdered sugar if you want a little thinner consistency.   Spread between 2 cookies. Store in covered container. 

Thanks so much for stopping by.

Mini m&m milk chocolate chip chocolate cookies

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These originally were for Sabres game day, but since we hired our new Bills coach in Joe Brady, these are for that too!  Plus, it is freezing, so I wanted to bake to heat up the house some more.

These are chocolate cookies filled with mini m&ms and milk chocolate chips and topped with inverted hershey kisses.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (same for the baking cocoa).  I chilled the dough for a few hours before baking to keep them puffy.  And preheat your oven before baking.

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/2 cup crisco
  • 1 cup brown sugar, firmly packed into measuring cup
  • 1/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup unsweetened baking cocoa
  • 3 1/4 cups flour
  • 1 tbs cornstarch
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup mini m&ms
  • 1 cup milk chocolate chips
  • Hershey kisses, unwrapped

Directions – in a bowl, cream butter, crisco, sugar and brown sugar.  Add eggs and vanilla.   Mix in dry ingredients.  (If mixture is too dry, add 1 or 2 tbs water).  Fold in chips and m&ms.   Scoop our 1/4 cups of 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 13 minutes, no longer.  Right after removing from oven.  Gently press 2 inverted kisses on top. 

Cool completely.   Store in covered container.

Blizzard day chocolate chip cookies

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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.

Thanks for stopping by today!  Stay safe and warm!

Peanut butter chip chocolate cookies stuffed with a homemade Reese’s pb cup

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I had some peanut butter chips to use up, so I decided to put them in chocolate cookies and stuff them with a homemade mini Reese’s peanut butter cup.  

And I covered the bottoms of the cookies with melted hershey kisses.  A lot, I know.   But I think they will be a big hit.

I chilled the individual doughs for a few hours before baking to help keep them puffy.  I also attempted to press a few extra chips on top of the cookies as soon as they came out of the oven.

For the cookies, remember to scoop the flour from your flour bag into your measuring cup so you get the right amount.  And, preheat your oven before baking

  • Homemade mini reeses
  • 1/4 cup butter
  • 1 cup peanut butter
  • 1/4 cup brown sugar,  firmly packed into measuring cup
  • 1 1/4 cups powdered sugar
  • Milk

In a saucepan, over medium heat, heat and stir butter, peanut butter and brown sugar to a boil.  Remove from heat. Add powdered sugar.  Blend in 1 to 2 tbs of milk so mixture is easy enough to form into balls.  (You might want to let it cool down before rolling into balls).   Once they are rolled, pop them in the fridge in a covered container to firm up.

  • Cookies ingredients
  • 1 1/2 cups butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 1/2 cups flour
  • 1 cup unsweetened baking cocoa
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 cup peanut butter chips

Directions- in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Mix in dry ingredients.   Stir in chips.  Scoop out 1,/4 cups of dough and divide in half.  Slightly flatten each half.  On one half, place a Reese’s ball.  Top with other flattened half.  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 12 to 14 minutes.  Cool completely.     If you want, melt some hershey kisses and dip the bottoms of cookies in.  Let chocolate  dry, bottom side up of cookies. 

Store in covered container. 

Frosted Sugar cookies bars

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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.

Brownies made with ice cream and hot fudge

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Game day treat # 2!

In addition to oatmeal creme pies, I decided to whip up some brownies.   These use a brownie mix,

a friendly’s individual size ice cream sundae container,

hot fudge, eggs and vegetable oil.

  • Ingredients list
  • 1 brownie mix
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/4 cup hot fudge
  • 1 cup ice cream (I used a friendly’s individual sundae )

Directions – preheat oven to 350 degrees.  Spray a baking pan with baking spray.    In a bowl, combine brownie mix, eggs and oil.  Blend in ice cream and hot fudge.   Evenly spread into prepared pan.  If you use 9×13 pan, bake 20 to 25 minutes or until a toothpick inserted in center comes out with a few moist crumbs ( If you use and 8×8, bake 28 to 32 minutes). Remove from oven and immediately,  gently press chocolate chips in top of brownies. 

Cool completely. Thanks for stopping by.  Go Bills!  Go Sabres!