Need a quick treat? This is one recipe to try. I used golden oreos, but you can use any candy you want too. I added sprinkles to the dough, which is optional, of course. You can also make these unstuffed. I estimate this recipe makes 12 to 15 cookies.
Ingredients list
1 cake mix
1/3 cup vegetable oil
1 egg
1 tbs water
Golden oreos
Directions – preheat oven to 350 degrees. Line a cookie sheet with parchment paper. In a bowl, combine cake mix, vegetable oil, egg and water. You may need to use your hands (like when making meatballs) to get dough to come together. Add sprinkles, if using. Scoop out 2 tbs dough and form around oreos. Stagger cookies on prepared sheets. Bake 9 to 10 min. Cool completely. Store in covered container.
Another simple, easy to whip up treat. You can stuff these with anything – oreos, candy. You can also make them unstuffed (but what fun is that? 😉)
I want to estimate this makes around 12 cookies.
Ingredients list
1 brownie mix
1/4 cup flour
2 eggs
1/4 cup vegetable oil
3/4 cup mini chocolate chips (opt)
Oreos
Directions – preheat oven to 375 degrees. Line a cookie sheet with parchment paper. In a bowl, combine brownie mix and flour. Add oil and eggs. Mix in chips if using. Scoop out 2 tbs dough and evenly form around an oreo. Stagger on prepared cookie sheets. Bake 10 to 12 minutes (be careful not to burn bottoms). They may seem a little gushy on top. Cool a few minutes. Place in fridge to help cookies firm up. Store in covered container.
I broke out of the chocolate box with these treats – funfetti cookies stuffed with golden oreos.
Even my chocolate loving friends will enjoy this very sweet treat! They have sprinkles!
It is humid, again, so they spread way more than I prefer, so I cut them in half (my work friends would do that anyways 😀). Next time, I may freeze the individual doughs to try and prevent as much spreading.
This recipe made a lot of cookies! But is that ever a bad thing?
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also freeze the individual doughs to prevent spreading, if you want. And preheat your oven before baking.
Ingredients list
1/2 cup butter, softened
1/2 cup crisco
2 cups packed brown sugar
2/3 cup sugar
2 eggs
2 tsp vanilla
3 cups flour (scooped from flour bag into measuring cup)
1/2 cup baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup sprinkes
Golden oreos
Directions – in a bowl, blend butter and crisco. Add sugar and brown sugar. Mix in eggs and vanilla. Stir in dry ingredients. Fold in sprinkles. Scoop out 1 1/2 tbs dough.
Divide scoop in half. Evenly flatten each like below.
Place an oreo on top of one flattened half.
Top with other flattened half.
Evenly form around cookie.
Chill. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. stagger cookies doughs on prepared sheet.
Bake 10 to 12 minutes, bottoms and edges will be golden.
Cool completely. Cut in half, if you want, like below.
Store in covered container. Thanks so much for stopping by today!
The other cookies I made using small brown squares – peanut butter! Few things go together like peanut butter and chocolate.
Remember to scoop your flour from your flour bag into you measuring cup so you get the right amount. Chill your brownie stuffed cookie dough overnight to prevent spreading. Preheat oven to 375 degrees for 20 minutes so it cycles to the right temp.
Ingredients list
1/2 cup crisco
3/4 cup peanut butter
1/3 cup sugar
1/3 cup brown sugar
1 egg
1 tsp vanilla
2 tbs milk
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
Brownies cut into 1 inch squares
Directions – in a bowl, cream crisco and peanut butter. Blend in sugar and brown sugar. Add egg, vanilla, and milk. Fold in dry ingredients. Scoop out 2 tbs dough. Divide in half and slightly flatten. Place a brownie piece between 2 flattened halves and seal edges around brownie. Chill a few hours or overnight. Preheat oven to 375 degrees for 20 minutes. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 8 to 10 minutes (no longer). Cool completely. Store in covered container.
I made a large pan of brownies, Rob had one (per usual 😀), so I needed not one, but two kinds of cookie doughs to stuff them in. These are snowballs – similar to Italian/Mexican wedding cakes or Russian tea cakes. Very soft cookies because powdered sugar is used instead of granulated sugar.
A couple of notes : Scoop your flour and powdered sugar into the measuring cup so you get the right amount. I also chilled my dough overnight to prevent spreading. Preheat your oven for 20 minutes before baking so it cycles to the right temp. Do not bake cookies longer than 12 minutes, or else the bottoms will burn.
Ingredients list
Batch of brownies, cut into 2 inch squares
1 cup butter, softened
1 tbs butter
1/2 cup powdered sugar
2 1/4 cups flour
1/4 tsp salt
1 cup mini chocolate chips
Directions – in a bowl, cream butter and vanilla. Blend in powdered sugar. Mix in flour and salt. Fold in chips. Scoop out 2 tbs dough and divide in half. slightly flatten each half. Place brownie piece between the halves and seal edges. Chill a few hours or overnight. Preheat oven to 375 degrees for 20 minutes. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 10 to 12 minutes (no longer). Dust warm cookies with powdered sugar. Cool completely. Store in covered container.
I saw the super XL size of Reese’s eggs at BJ’s and felt I HAD to buy them. I think because they’re the world’s best candy. I know Reese’s has the classic cup, and all the holiday shaped versions, but the eggs are the beat.
This recipe is super easy. The cookies, though, come out huge!
Ingredients list
1 pkg chocolate chip cookie mix
1 peanut butter cookie mix
3 eggs
1 cup butter, softened
2 cups M&Ms
1 1/2 cups quick cook oats (not prepared)
Reese’s eggs!!
Direction – preheat oven to 375 degrees. Line a cookie sheet with parchment paper. In a bowl, combine cookie mixes. Blend in butter and eggs. Fold in oats, then M&Ms. Scoop out 4 tbs dough and form around Reese’s eggs. Stagger on prepared sheets. Bake 12 to 13 minutes, no longer. Cool completely. Store in covered container.
Another big game for the Bills this week – at Cincinnati on Sunday Night Football. Night games are tough because 1) they get over after 11 pm and 2) I have all day to get nervous. I prefer 1 pm Sundays! Anyways, a game of this magnitude calls for me to step up my cookie game for work tomorrow morning. So here are sugar cookies stuffed with brownies. Perhaps I should have drizzled them with a fudge topping! Next time, perhaps!
Remember to scoop your flour bag into your measuring cup so you get the right amount. Also chill the individual cookie doughs before baking to prevent spreading.
Ingredients list
1 pan of brownies, baked as directed, cooled and cut into small squares
1 1/2 cups crisco
1 1/3 cups sugar
4 eggs
1 tbs vanilla
4 1/2 cups flour
1 tsp salt
1 tsp baking powder
Directions – cream crisco and sugar. Add eggs and vanilla. Blend in dry ingredients. Scoop out 1 tbs dough and lightly flatten.
Place a brownie square on top
Top with a other tbs of dough
Seal edges to completely cover brownie.
Chill doughs for a few hours. When ready to bake, preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with parchment paper. Stagger cookies on sheet.
Bake 12 to 14 minutes. Bottoms will be lightly golden. The tops were a little doughy so I popped them in the fridge to firm them up. Store in covered container (either in fridge or on countertop).
Thanks for stopping by today. Hope you have a wonderful day, filled with peace, joy and love. Go Bills!
Our new ESPN Radio lineup debuts tomorrow, and I wanted to bring in something fabulous (or semi-famulous), so I went with m&m chocolate cookies stuffed with oreos.
Do they need to be stuffed? No. But I have a ton of oroes and feel stuffing them in treats is always a wise choice. Plus, who doesn’t love m&ms?
A few notes – remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also chill the stuffed cookies a few hours to prevent spreading. And, preheat your oven to 350 degrees before baking so it cycles to the right temp.
Ingredients list
3/4 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 egg
1 yolk
2 tsp vanilla
2 1/4 cups flour
1 tbs cornstarch
3/4 tsp baking soda
3/4 tsp salt
1 cup mini m&ms
1/2 cup mini chocolate chips
Oreos
Directions -cream butter, brown sugar and sugar. Add egg and yolk. Blend in dry ingredients. Fold in chips and m&ms. Scoop out 2 tbs dough and divide in half. Slightly flatten one half
Top with an Oreo
Flatten other half of dough and place on top.
Seal edges so oreo is completely covered.
Chill dough a few hours. Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with nonstick baking liners. Scatter cookies on sheet. Bake 12 to 15 minutes, you will see a few golden patches on top. Remove from oven. Cool completely. Store in covered container.
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.
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.
cookies by christine 