Tag Archives: soft

Chocolate chocolate chip cookies with mini marshmallow bits

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For our ALDS Doubleheader on EsPN radio today, I made chocolate chocolate chip cookies with mini marshmallow bits.

Tigers-Mariners 330 pm eastern.

Blue Jays-Yankees 730 eastern

Remember to scoop your flour from you flour bag into your measuring cup so you get the right amount.  Also, chill your individual doughs a few hours to prevent spreading and preheat oven to 350 degrees before baking.

  • Ingredients list
  • 1/2, cup butter, softened
  • 3/4 cup brown sugar, firmly packed into measuring cup
  • 1 egg
  • 1 tps vanilla
  • 1 1/2 cups flour (scooped from flour container into measuring cup)
  • 1/2 cup unsweetened cocoa powder
  • 1 tbs cornstarch
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup milk chocolate chips
  • 1 cup mini marshmallow bits

Directions – in a bowl, cream butter and brown sugar.  Add egg and vanilla.  Blend in dry ingredients.   Mix in chips and marshmallow bits.  Scoop out 1/4 cups of dough.  Chill a few hours.   Preheat oven to 350 degrees.  Line a sheet with parchment paper.  Stagger cookies on it. 

Bake 12 minutes, no longer.  Cool completely.  

Store in covered container.

Chocolate frosted peanut butter sugar cookies

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Another variation of a sugar cookie,  this time with peanut butter.  And chocolate frosting instead of melted milk chocolate.  These are nice and thick and sweet!

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 doughs for a few hours so they spread less.  And preheat your oven before baking.

  • Ingredients list
  • 1/2 cup butter, softened
  • 2 tbs vegetable oil
  • 1/2 cup peanut butter
  • 1/2  cup plus 2 tbs sugar
  • 1/4 cup plus 2 tbs powdered sugar
  • 1/4 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 egg
  • 1 tbs greek yogurt
  • 2 3/4 cups flour
  • Extra sugar

Direction – in a bowl, cream butter, peanut butter, sugar, vegetable oil, and powdered sugar.  Mix in cream of tartar, salt and baking soda.  Add egg, vanilla and Greek yogurt.   Blend in flour.  Scoop out 1/4 cups of dough.  Roll into a ball.  Spray the bottom of a drinking glass with cooking spray and slightly flatten dough ball.  Sprinkle with extra sugar.  Chill a few hours.   Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 10 minutes, no longer.  Cool completely.

  • Frosting ingredients list
  • 1/4 cup butter, softened
  • 1/2 tbs greek yogurt
  • 1 cup powdered sugar
  • 3 tbs unsweetened baking cocoa
  • 2 tbs heavy cream
  • 1 tsp vanilla

Directions – in a bowl, mix butter, Greek yogurt, powdered sugar and cocoa.   Add heavy cream and vanilla.   Frost cookies.  Store in covered container in fridge to firm up. 

Thanks so much for stopping by today!

Frosted lemon sugar cookies

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Changing things up with a non chocolate treat today – lemon sugar cookies with lemon frosting.   And I stepped it up by using lemon juice from actual lemons, as opposed to bottled lemon juice.

Remember to scoop your flour and powdered sugar from their respective bags into your measuring cups so you get the right amount. I also recommend chilling the individual doughs to keep them from spreading too much.  And, preheat your oven before baking.

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/4 plus 2 tbs vegetable oil
  • 1/2 cup plus 2 tbs sugar
  • 1/4 cup plus 2 tbs powdered sugar
  • 1 tsp water
  • 1 tsp lemon juice
  • 1 tbs lemon zest
  • 1 egg
  • 2 3/4 cups flour
  • 1/4 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1/2 tsp salt

Direction – in a bowl, cream butter, vegetable oil, sugar, and powdered sugar.   blend in  lemon juice, zest and eggs.  Fold in dry ingredients.  Scoop out 1/4 cups dough.  Spray the bottom of a drinking glass with pam and gently flatten cookies (not too flat).  Sprinkle with sugar.  

Chill a few hours. 

Preheat oven to 350 degrees.  Kine a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 9 to 11 minutes, no longer.  Cool completely.

  • Frosting ingredients
  • 2 tbs butter, melted
  • 2 cups powdered sugar
  • The juice of one lemon, squeezed

Combine ingredients.  Frost cookies. 

Store in covered container in fridge.

Week 4 victory treats – Cookies and cream cookies stuffed with brownies

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Whew!  That was a very stressful Bills win today!  But a win is a win and worthy of victory treats!

I feel like I haven’t made stuffed cookies in a while, so I decided to whip some up.  These are a cookies and cream cookies, with crushed oreos and milk chocolate chips stuffed with brownies.  

You can use your favorite brownie recipe or a mix for these.  After they are completely cooled, I recommend cutting them in squares and putting them in the fridge.  

When baking the cookies – remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.   Also, after assembling the cookie dough stuffed with a brownie, chill the doughs a few hours.  And, preheat your oven before baking.

  • Ingredients list
  • 3/4 cup crisco
  • 3/4 cup brown sugar, firmly packed into measuring cup
  • 1/4 cup plus 2 tbs  sugar
  • 1 egg
  • 2 yolks
  • 1 tsp vanilla
  • 1 3/4 cups plus 2 tbs flour
  • 1 cup plus 2 tbs cake flour
  • 2  tsp cornstarch
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 15 oreos, chopped into pieces
  • 1 cup milk chocolate chips
  • Brownie squares

Directions – in a bowl, cream crisco, brown sugar and sugar.  Blend in egg, yolks and vanilla.  Mix in dry ingredients.   Fold in chopped oreos and chips.  Scoop out 1/4 cups of dough.

Divide in two pieces and flatten each. 

Top with a brownie square

Place other flattened half on top

Seal edges, completely covering brownie.  Chill a few hours.  When ready to bake, preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet. 

Bake 10 to 14 minutes.  Cool completely..

store in covered container

M&M sugar cookies (made with brown sugar because I ran out of granulated sugar)

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I wanted to make m&m sugar cookies and frost them.   All well and good, but i did not realize I was out of granulated sugar.   That has NEVER happened to me.  Not sure how I let that happen.   So I just subbed in brown sugar entirely for the granulated sugar.  And, I went and bought 2 huge bags of granulated sugar for future baking.

So I am only bringing in half of these tomorrow, with vanilla frosting.  The other half I will bake in a few days and frost them with chocolate frosting.

Remember to scoop your flour from your flour bag into your measuring cup so you get the correct amount (same goes for the powdered sugar).  chill your individual doughs and form them even taller before baking to keep them puffy. And preheat your oven before baking

  • Ingredients list
  • 1 cup butter, softened
  • 3/4 cup vegetable oil
  • 1 1/4 powdered sugar
  • 1 1/4 cups sugar
  • 2 eggs
  • 5 tbs water
  • 2 tbs vanilla
  • 5 1/2 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1/2 tsp salt
  • 1 cup m&ms

Directions – in a bowl, cream butter, oil, sugar and powdered sugar.  Add eggs, vanilla and water.  Blend in dry ingredients.   (It was a little humid the day i made these, so I added an extra cup of flour.  Your call if you want to do that).  Blend in m&ms.  Scoop out 1/4 cups of dough.  Chill a few hours.   Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet, form mounds a little taller.  Bake 11 to 14 minutes.  Bottoms with be lightly golden, tops might be a little gushy, but will be fine.   Cool completely.   

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

Directions- in a bowl, blend all ingredients well.  Frost cooled cookies.   Store in covered container.

Thank you for stopping by today!

Brown sugar brownies

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Stunningly, I am out of sugar.  I have no idea how that happened.  I am usually so on top of things.  But, when I went to bake brownies for Rob, I had no granulated sugar, so i had to use  brown sugar instead.  These are easy to make,  and fudgy and soft.  I will rectify the grave sugar error tomorrow and buy a huge bag from BJs.

Remember to preheat your oven to 350 degrees before baking.  I used an 8×11 Corning ware pan, so these bake in about 22 minutes.  If you use an 8×8 or 9×9, they will take longer.

  • Ingredients list
  • 1/2 cup butter
  • 1 cup brown sugar, firmly packed into your measuring cup
  • 1 cup chocolate chips (I used dark chocolate)
  • 2 eggs
  • 1 tsp vanilla
  • 3/4 cup flour

Directions – preheat oven to 350 degrees.  Spray a 8×11 pan with baking sprat and set aside.  Place butter, brown sugar and chocolate chips in  a microwave safe bowl.  Place in microwave for 1 minutes.  Stir until chips are completely melted.  You may have to continue to heat in additional 15 second increments to completely melt mixture. Add 2 eggs and vanilla.  Blend in flour.   Evenly spread into pan.  Bake 20 to 25 minutes or until a toothpick inserted in center comes out with a few moist crumbs.  Cool completely.  

Store in covered container. 

Chocolate chip bars

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I wanted to bring in a second treat for tomorrow because not everyone likes peanut butter.  So I made chocolate chips bars.  These are super easy and soft and delicious!

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

  • Ingredients list
  • 1 cup butter, melted and cooled 10 minutes
  • 1 cup brown sugar, firmly packed into cup
  • 3/4 cup sugar
  • 2 eggs
  • 1 egg yolk
  • 2 tsp vanilla
  • 2 1/2 cups flour
  • 2 tsp cornstarch
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 2 cups chocolate chips

Directions – preheat oven to 350 degrees.   Line an 8×8 pan with tin foil and spray with pam.  Set aside.  In a bowl, combine butter, sugar, brown sugar, eggs, yolk and vanilla.  Blend in dry ingredients.   Fold in 1 cup chips.  Evenly spread into prepared pan.   Sprinkle remaining chips on top and gently press into dough.  Bake 30 minutes, no longer. 

Cool completely.

Thanks so much for stopping by today!

Peanut butter black and tan cookies

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I wanted to make a different version of the black and white/ half moon cookies.  Honestly, I don’t know the difference between the two.  Anyways, I opted for a  peanut butter cookie base and used a peanut butter frosting and 2 chocolate frosting. One is  with milk chocolate chips and I didn’t make enough, so I made a second batch with unsweetened baking cocoa.  I never get the amount of frosting right.  Either too much or too little.  Ugh.  Oh and while taking a picture for this blog, I dropped a cookie on the floor.  Gracie was not fast enough to get it before i tossed it in the garbage.

For the buttermilk, I used a sacco mix with water.  You can also add 1 tbs or lemon juice or white wine vinegar to the 2/3 cup of milk, let it sit for 5 minutes and that also makes buttermilk.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I also chilled the mounds of dough for a few hours before baking and shaped them a little taller to prevent from spreading as much.  Preheat your oven to 350 degrees before baking.  And don’t bake longer than 12 to 13 minutes.  Tops may be a little gushy, but after they cool, pop them in the fridge to help firm them up.

  • Cookie ingredients
  • 1/2 cup butter, softened
  • 1/2 cup peanut butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk

Directions – in a bowl, cream butter, peanut butter and sugar.  Add eggsand vanilla. Blend in dry ingredients then buttermilk.  Scoop out 1/4 cups of dough and chill a few hours.  When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper and stagger cookies.  Bake 12 to 14 minutes, no longer.  Cool completely.

  • Chocolate glaze
  • 2/3 cup chocolate chips
  • 1 tbs butter
  • 1 tbs corn syrup

Directions – melt chips and butter.   Add corn syrup

  • Peanut butter glaze
  • 1/3 cup peanut butter
  • 3 tbs butter, soft
  • 1 1/2 cups powdered sugar
  • 3 tbs heavy cream

Blend together.

Place completely cooled cookies flat side up.  Frost one side with peanut butter frosting, the other with chocolate frosting.  Store in covered container.

Thanks so much for stopping by today!

Week 3 victory treats – Little debbie cosmic brownie cookies

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Another win in the books for the Bills.  One worthy of not one, but two victory treats.  These are a cookie version of little debbie cosmic brownies, one of my all time favorite treats as a kid.   instead of a ganache like topping, I went with a fudge frosting topping.   Not sure if love this frosting.  I may try a different chocolate frosting next time.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Chill your dough for a few hours and preheat your oven before baking so it gets to the right temperature.

  • Ingredients list
  • 1/4 cup butter, softened
  • 1/4 cup crisco
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup flour
  • 1/4 cup plus 2 tbs  unsweetened baking cocoa
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Directions – in a bowl, cream butter, crisco and sugar.  Add egg and vanilla.  Blend in dry ingredients. Scoop out 1/4 cups of dough.  Chill a few hours.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies. 

Bake 11 to 16 minutes.  Cool completely.

  • Frosting ingredients
  • 1 1/3 cups  chocolate chips
  • 2/3 cup of butter
  • 3/4 cup heavy cream
  • 1  powdered sugar

In a pot, over low-medium heat, combine ingredients, heat and stir until butter is melted.  Put in fridge until it is a spreadable consistency.  Frost cookies. Top w m&ms. 

Store in covered container

Week 3 victory treats – vanilla little debbie cookies

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The other treat for the Bills win over the Dolphins – a vanilla version of little debbie brownie cookies.  I made my own white chocolate cocoa powder and used that.  I probably could have bought white chocolate cocoa at the grocery store,  but didn’t feel like going out again, so I made my own.

White chocolate cocoa ingredients

  • 1/3 cup chocolate chips
  • 1 cup instant milk powder
  • 2/3 cup powdered sugar
  • 1/3 cup sugar

Directions – in a food processor, chop up white chips for about a minute.  Add remaining ingredients and run food processor until a fine powder forms. 

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 your oven before baking.

  • Ingredients list
  • 1/4 cup butter, softened
  • 1/4 cup crisco
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup flour
  • 1/4 cup plus 2 tbs white chocolate cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Directions- in a bowl, cream crisco, butter and sugar.  Add egg and vanilla.  Blend in dry ingredients.   Scoop out 1/4 cups dough.  Chill a few hours. Line a cookie sheet with parchment paper. Preheat oven to 350 degrees.  Stagger cookies on prepared sheets. 

Bake 12 to 16 minutes.  Cool completely

These came out a lot larger than I planned!
  • White chocolate frosting ingredients
  • 1/4 cup white chocolate chips, melted
  • 1/4 cup butter, softened
  • 1 1/2 cup powdered sugar
  • 2 tbs heavy cream
  • 1 tsp vanilla

In a bowl, cream butter, powdered sugar, heavy cream and vanilla.  Blend in melted white chocolate.   Frost cookies.

Thanks so much for stopping by today!