Tag Archives: stuff

Brownie stuffed chocolate chip cookies

Uncategorized Leave a comment
Now that’s a cookie!

To celebrate having one of our favorite co-workers on campus this week in Bristol – the one and only Harry Douglas, of “Fitz and Harry” on ESPN Radio, as well as day 2 of the 2023 NFL draft, I present brownie stuffed chocolate chip cookies. I “cheated” and used a mix for the brownies. But honestly, I think brownie mixes are just fine to use and make great brownies, especially when you are pressed for time.

Nothing wrong with using a brownie mix!

Remember to scoop your flour from your flour bag into your measuring cup so you get the correct amount. If you pour directly from the bag to the measuring cup, it gets packed in, and you could end up with dry cookies! I chilled the dough overnight to prevent spreading. Also, preheat the dough for 20 minutes before baking so it gets to the right temp.

  • Ingredients list
  • 1 pan brownies baked and cooled, cut into 2 inch squares
  • 2 1/4 cups flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • 1/2 cup crisco
  • 3/4 cup brown sugar
  • 3/4 cup sugar
  • 2 tsp vanilla
  • 2 eggs
  • 2 cups chocolate chips

Directions – in a bowl, cream crisco, sugar and brown sugar. Add eggs and vanilla. Blend in dry ingredients. If dough seems a little try, add a tbs or 2 of water. Fold in chips. Scoop out 1/4 cups of dough. Divide in half and slightly flatten.

Place a small brownie square on top.

Top with other half of flattened cookie dough

Seal edges so you can’t see brownie.

Chill dough at least a few hours or overnight. Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with nonstick baking liners. Stagger cookies on sheet. Bake 13 minutes – there will be light golden patches on top. Don’t bake them too much longer. Even if they are a little doughy, they will firm up. Store in covered container.

There is magic inside this cookie!

Thanks so much for stopping by! I wish you peace and joy today. Remember to be kind. Life can be so hard for people. We are all fighting a battle, and some are worse than others.

Chocolate cookies stuffed with Reese’s peanut butter eggs

Uncategorized Leave a comment

The other day, I picked up a mega bag of the Reese’s peanut butter eggs while at BJs. They truly are, the world’s best candy. I know Reese’s makes their peanut butter cups and other peanut butter variety treats for various holidays (like pumpkins and Christmas trees), but the ones they have at Easter time just seem different. I can make a homemade version of these eggs, but I opted to buy a huge bag for some reason.. so I decided to stuff some into chocolate cookies.

These chocolate cookies use melted chocolate chips (I used dark chocolate for these, but you can use semisweet) and are super fudgy. After making the dough and wrapping it around the candies, I chilled everything overnight to help prevent spreading.

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 for 20 minutes before baking so it cycles to the right temp.

I made 12 stuffed cookies with this recipe. You can double it if you want to make more.

  • Ingredients
  • 5 tbs butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 1/3 cups chocolate chips (i melted them in a microwave proof bowl in 30 second increments until i could stir smooth)
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup flour
  • 1/4 cup baking cocoa
  • 1 tsp baking powder
  • 1/2 tsp salt
  • Reese’s peanut butter eggs, unwrapped

Directions – cream butter, brown sugar and sugar. Add eggs and vanilla. Blend in melted chocolate. Fold in dry ingredients.

Scoop out 1 1/2 tbs dough, slightly flatten

Top with a Reese’s egg

Scoop out another 1 1/2 tbs dough,, slightly flatten and place on top of Reese’s egg

Make sure egg is completely covered with dough

I chilled these overnight. Preheat oven to 350 degrees before baking. On a cookie sheet lined with parchment paper, stagger cookies

Bake for 10 to 11 minutes, not much longer, so to not burn the bottoms.

Cool completely. Store in covered container.

Thank you so much for stopping by!

Fudge topped, oreo stuffed blue velvet cookies

Uncategorized Leave a comment
Fudge topped, oreo stuffed blue velvet cookies

I wanted to make some red velvet cookies, but take it up a notch – so I decided to stuff them with oreos and top them with fudge and mini m&ms. I didn’t have enough red food color,so I opted for blue food color. When I added the baking cocoa it made for a very dark blue cookie. I don’t have this red velvet thing down very well, but I think these cookies will still be good. 😋

Remember to spoon your flour from your flour bag into your measuring cup so you get the correct amount. If you pour directly from the flour bag, the flour gets packed into the measuring cup and that can make for a dry cookie. I chilled the cookies overnight before baking, to minimize spread. Preheat your oven to 350 degrees for 20 minutes before baking so your oven cycles to the right temp.

  • Cookie ingredients
  • 1/2 cup butter, cold and grated with a cheese grater or cut into small cubes
  • 1 cup brown sugar
  • 1 cup brown sugar
  • 2 eggs
  • 4 tbs food color
  • 1 tbs vanilla
  • 2 1/2 cups flour
  • 2/3 cup baking cocoa
  • 1 tsp baking soda
  • 4 tsp cornstarch

Directions – in a bowl, cream butter, sugar and brown sugar. Add eggs and vanilla. Blend in food color. Stir in dry ingredients. Scoop out 1/4 cup of dough

Divide in half and flatten each half, enough so an oreo will fit with a little extra around it

Place an oreo between the two halves

Completely cover cookie

Chill cookies for at least a few hours. When ready to bake,preheat oven for 20 minutes at 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet (they do spread a bit).

Bake 15 minutes, no longer. As they are cooling, make the fudge topping. The topping may seem a little greasy when warm, but the fudge firms up nicely.

  • Fudge topping ingredients
  • 1/2 cup butter
  • 1 1/2 cups sugar
  • 1/3 cup evaporated milk
  • 2 cups milk (or semisweet) chocolate chips
  • 1 tsp vanilla

In a saucepan, over low heat, combine butter, sugar and evaporated milk. Stir occasionally to a boil. Remove from heat. Stir in chips until melted. Add vanilla. Spoon on top of cookies and press in some mini m&ms.

Thanks so much for stopping by today! I wish you a wonderful day, filled with peace, love and joy. And remember to be kind. We all need a little kindness.

Chocolate stuffed cookies

Uncategorized Leave a comment
Chocolate stuffed cookies

In an effort to use up our remaining Halloween candy (Rob bought 24 bags, but we only used 15), I opted for a stuffed cookie. These are chocolate and use melted chocolate chips in the batter. Half of these are stuffed with Reese’s peanut butter cups, the other half with oreos. We have a lot of oreos around too, plus not everyone loves peanut butter. So people can tell the difference, I placed 3 white chocolate chips on the top of the oreo stuffed cookies.

Remember to spoon your flour from your flour bag into your measuring cup so you get the right amount. I chilled these overnight to keep the dough from. Spreading too much. Preheat yourboven to 350 degrees for 20 minutes before baking so your oven cycles to the right temp. Don’t bake these longer than 10 to 12 minutes because the bottoms will burn. These will firm up after you take them out of the oven.

  • Ingredients list
  • 10 tbs butter, softened
  • 1 1/2 cups brown sugar
  • 1/2 cup sugar
  • 2 2/3 cups dark chocolate chips, melted
  • 4 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1/2 cup baking cocoa
  • 2 tsp baking powder

Directions – cream butter, brown sugar and sugar. Blend in melted chocolate. Stir in eggs and vanilla. Fold in dry ingredients. Scoop out 2 to 3 tbs of dough and evenly divide in half. Slightly flatten each half.

On one half, place a peanut butter cup or oreo

Top with remaining flattened half of cookie dough

Seal edges to completley cover oreo or peanut butter cup

Preheat oven to 350 degrees for 20 minutes before baking. On a cookie sheet lined with parchment paper or nonstick baking liners, stagger cookies.

Bake 10 to 12 minutes (no longer or else the bottoms could burn)

Cool completely and store in covered container.

Thanks so much for stopping by! Wishing you a wonderful day filled with joy, love and peace

Football friday week 9- treat # 2 – snickers stuffed peanut butter cookies

Uncategorized Leave a comment
Go Bills!

Another endeavor as I attempt to use up leftover Halloween candy. These are snickers stuffed peanut butter cookies. I recommend freezing the fun size snickers for an hour or so. It keeps them from melting too much when baking.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Preheat oven to 375 degrees for 20 minutes before baking so it cycles to the right temperature.

  • Ingredients
  • 1 cup crisco
  • 1 1/2 cups peanut butter
  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 2 eggs
  • 4 tbs milk
  • 1 tsp vanilla
  • 3 cups flour
  • 2 tsp baking powder
  • Fun size snickers, frozen (or other candy)

Directions – preheat oven to 375 degrees for 20 minutes before baking. Line a cookie sheet with nonstick baking liners or parchment paper. In a bowl, cream peanut butter, crisco, sugar, and brown sugar. Add eggs, milk, and vanilla. Blend in dry ingredients. Scoop out 1 1/2 tbs dough. Flatten slightly.

Place a frozen snickers on top.

Scoop out another 1 1/2 tbs dough and flatten slightly

Seal edges and place on prepared sheets. Bake 9 to 11 minutes. You will see gold patches around the bottom edges. Cool completely. Store in covered container.

Thanks for stopping by!!❤️❤️

Brownie cookies stuffed with tollhouse bars

Uncategorized Leave a comment
Brownie cookies stuffed with tollhouse bars

I have made many batches of chocolate chip cookies stuffed with brownies, so I reversed it this time and stuffed a tollhouse bar in a brownie cookie. I didn’t chill the dough, so they came out a little flatter than I prefer, but I think my coworkers will still like them. You can use any chocolate chip cookie bar recipe (homemade or a mix) you want. I recommend my Congo bar recipe on my blog.

  • Ingredients
  • 1 batch congo/tollhouse bars, baked, completely cooled and cut into small squares.
  • 1 brownie mix
  • 1/4 cup flour
  • 1/4 cup vegetable oil
  • 2 eggs
  • Water (if you feel dough is too dry, add a tbs or 2)

Directions – combine brownie mix, flour, oil and eggs. Add water if you feel dough is top dry. Scoop out 2 tbs of dough and divide in half. Slightly flatten each half. Now, we assemble!

Place half of flattened dough on your countertop
Top with a tollhouse bar square
Top with remaining flattened dough piece
Completely cover tollhouse bar

Chill dough in fridge for a few hours. Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with parchment paper or nonstick baking liners. Stagger cookies on your sheet. Bake 10 to 13 minutes. Cool completely

This is how I stagger my cookies

Thank you for stopping by. Hope you have a wonderful day filled with peace love and happiness

Brownie stuffed sugar cookies

Uncategorized Leave a comment

I made some brownies and didn’t want to bring in “just brownies” to work, so I decided to stuff most of them in sugar cookies. I say most because I ran out of cookie dough, so a few “just brownies” will arrive with me tomorrow morning.

Didn’t do a good job of covering the brownie 😀

Reminders – scoop your flour from your flour bag into your measuring cup so you get the right amount. Also, preheat your oven to 375 degrees for 20 minutes before baking, so your oven cycles to the right temp.

  • Ingredients
  • One pan of brownies, baked, cooled and cut in squares
  • 14 tbs butter softened
  • 2 tbs crisco
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1 tsp baking powder

Directions – preheat oven to 375 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners. In a bowl, cream butter, crisco, and sugar. Add egg and vanilla. Fold in dry ingredients. Scoop out 2 tbs of dough. Divide in half. Flatten one half. Place a brownie square on top. Flatten other half and place on top of brownie square. Completely cover brownie with dough. Place cookies on prepared cookie sheet. I fit 8 on a sheet. Bake 12 to 15 minutes. (Lightly golden on bottom) cool completely. Store in covered container.

This is how I stagger cookies on a sheet so they don’t spread into each other

Thank you for stopping by today. I wish you a wonderful day filled with peace, love and happiness. Remember to be kind. Your kindness might be just what someone needs in their day.

Brownie stuffed peanut blossoms topped with melted Hershey kisses

Uncategorized 2 Comments

I tried to drown my sorrows from Monday night Football into baking. I opted for peanut butter cookies, stuffed with brownies and topped with melted Hershey kisses. They made the house smell wonderful, but in the end, I am still mad about the game and probably will be until Friday. Poor Rob and Gracie.

Remember to scoop your flour from your flour container into your measuring cup, and preheat your oven to 375 degrees for 20 minutes before baking.

  • Ingredients
  • 1 cup Crisco
  • 1 1/2 cups peanut butter
  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 2 eggs
  • 4 tbs milk
  • 1 tbs vanilla
  • 3 cups flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 batch of brownies, baked and cooled and cut into 1″ pieces

Directions – preheat oven to 375 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners or parchment paper. In a bowl, cream Crisco, peanut butter,brown sugar and sugar. Add eggs,vanilla and milk. Blend in dry ingredients.

Scoop out 1 1/2 tbs dough and slightly flatten.

Place a brownie square on top

Scoop out another 1 1/2 tbs dough, slightly flatten and place on top of brownie piece.

Seal edges.

In prepared cookie sheet, stagger cookies. Bake at 375 degrees for 9 to 12 minutes (light golden patches on top) cool completely.

In a microwave safe bowl, place 45 unwrapped Hershey kisses. Add 1 tbs vegetable oil. Microwave in 30 second increments until you can stir smooth. Spoon over cookies. Store in covered container.

Thanks so much for stopping by today. Let me know if you make these! I hope you have a wonderful day, filled with peace, joy and love. And remember to be kind! We all need kindess!

Stuffed cake mix cookies

Uncategorized Leave a comment
Stuffed cake mix cookies (you can see the brownie peaking through)

These are a super easy treat, guaranteed to wow anyone! I used brownies to stuff these cookies. And I cut them in 2 inch squares. You can also use Oreos, mini candy bars, etc. I used a white cake mix, but feel free to mix it up. These cookies can be made in no time!

  • Ingredients
  • 1 cake mix, any flavor
  • 1 egg
  • 1/3 cup oil
  • 2 to 4 tbs water
  • Oreos, cut up brownies, mini candy bars etc
These are magical! The brownie is peaking through!

Directions – preheat oven to 350 degrees for 20 minutes. In a bowl, combine cake mix, egg, oil and enough water so the dough comes together and you can work with it. Scoop out 1 1/2 tbs dough, slightly flatten. Place an oreo/brownie Square, mini candy on top. Scoop out another 1 1/2 tbs dough, slightly flatten. Place on top of oreo/brownie Square, mini candy etc. Mould dough around it. Scatter on a cookie sheet lined with nonstick baking liners or parchment paper. Bake 10 minutes. They will seem undercooked, but should be light golden on the bottom. Cool completley.