Tag Archives: sugar

XL milk chocolate chip cookies with ground macadamia nuts

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To occupy my time before the Bills game tomorrow, I decided to bake a couple of things. Three to be exact, for Damar Hamlin, who continues to recover after a cardiac arrest event during a game on January 2nd. These are milk chocolate chip cookies with ground macadamia nuts. Not sure why I decided to grind them up (with my old school nutgrinder), but I did. These are pretty big cookies. I used 1/2 cup scoops of dough and chilled them overnight so they did not spread out too much.

Remember to spoon your flour from your flour bag into your measuring cup. Chill your dough. And preheat your oven for 20 minutes before baking so the stove cycles to the right temp. Also, do not overcook these. They will seem doughy, but will firm up and be ok after they cool. Or if you eat them warm, is there anything wrong with gushy cookies?

  • Ingredients list
  • 1 1/2 cups butter, softened
  • 3/4 cup sugar
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 4 1/2 cups flour
  • 1 tsp cornstarch
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 2 cups milk chocolate chips
  • Finely ground macadamia nuts (opt)

Directions – cream butter, brown sugar, and sugar. Add eggs and vanilla. Blend in dry ingredients. Fold in chips and ground nuts. Scoop out 1/2 cups of dough and roll into balls. Chill a few hours or overnight. Preheat oven to 375 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners. Stagger cookies on prepared sheets. Bake 11 to 15 minutes. I did mine for 13 and a half. Cool completley. Store in covered container.

Thanks so much for stopping by today! If you make these, let me know how they turn out. Wishing you a day filled with peace and joy. #gobills

Brownie smores cookies

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Brownie smores cookies

For NFL Super Wildcard weekend, I felt a big time cookie was needed. I saw some marshmallows in my cabinet and thought smores cookies would work. I used a basic chocolate chip cookie dough base. To one half I added cocoa and graham cracker crumbs to the other. And I topped them with marshmallow halves. I suppose I could have just made it all graham cracker or all chocolate for the base, but would they still be a “super” cookie? Probably, but I love to take things up a notch.

Remember to scoop your flour from your flour bag into measuring cup so you get the correct amount. I did not chill this batch and they spread out quite a bit, so next time I will chill them to help prevent that. Also preheat the oven to 350 degrees for 20 minutes before baking so the oven cycles to the right temp.

And one last thing – Go Bills.

  • Ingredients
  • 1 cup butter, softened
  • 1 1/2 cups brown sugar
  • 1/4 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 cup baking cocoa
  • 4 graham cracker sheets, crushed
  • 1/2 cup chocolate chips
  • 12 Large marshmallows, cut in half

These make 12 good size cookies

Directions – cream butter, brown sugar and sugar. Add eggs and vanilla. Blend in flour and baking soda. Divide dough in half. To one half, add baking cocoa and blend well. To the other half, mix in graham cracker crumbs, then chocolate chips. Scoop out 2 tbs of chocolate dough, top with a scoop of 2 tbs graham cracker dough. Chill.

Preheat oven to 350 degrees for 20 minutes. On a cookie sheet lined with parchment paper. Stagger cookies. Bake 10 minutes. Remove and place 2 marshmallow halves on top. Bake 4 more minutes. Cool completely. Store in covered container.

Thanks so much for stopping today. Hope you have a wonderful day, filled with peace and joy. Remember to be kind and show compassion to others. We are all fighting a battle daily, some are more difficult than others.

Go Bills!

Black and White/Half Moon cookies

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Black and white / half moon cookies

I was looking to make something different after a steady trend of baking chocolate chip cookies and brownies. So I went through my recipes and came across one of the black and white/ half moon cookies in my collection. I have no idea why some people call them half moon and others black and white.

This one uses Greek yogurt or sour cream instead of buttermilk or milk. They were pretty thick and did not spread out much at all. It’s probably because I chilled the dough. So the first 2 batches I made are tiny (using 1/2 cup dough), and the other two are much larger and more like traditional bw cookies, courtesy of me combining two dough mounds (1/2 cup dough) and flattening them.

  • Ingredients
  • 1/2 cup butter, softened
  • 1 1/4 cups crisco
  • 2 cups sugar
  • 1 tbs cornstarch syrup
  • 3 eggs
  • 2 tsp vanilla
  • 1/2 cup sour cream or yogurt
  • 4 1/2 cups flour (scooped from your flour bag into your measuring cup)
  • 1/2 tsp baking powder
  • 1 tsp salt

Directions – cream butter, crisco and sugar. Add eggs, corn syrup and vanilla. Blend in dry ingredients, then greek yogurt or sour cream. Using floured hands, scoop out 1/4 cups of dough and flatten. Chill a few hours or overnight. Preheat oven to 350 degrees for 20 minutes so it cycles to the right temp. Line a cookie sheet with parchment paper or nonstick baking liners. Stagger cookies on prepared sheets. Bake 10 minutes. Cool completely.

  • Frosting ingredients
  • 5 cups powdered sugar
  • 2 tbs corn syrup
  • 4 tbs hot water
  • 1 tsp vanilla
  • 1/3 cup chocolate chips, melted
  • 4 tbs unsweetened baking cocoa

Directions – in a bowl, combine powdered sugar, corn syrup, vanilla, and hot water. Divide frosting in half. To one half of frosting – add melted chocolate and cocoa powder. Add another tbs of hot water.

Frost cookies flat side up

Flip cookies over, flat side up. On one half of cookie, spread chocolate frosting. On other half, spread vanilla frosting. Let set. Store in covered container.

Thanks so much for stopping by today. I hope you have a wonderful day, filled with peace, love and joy

Marble cookies for week 18 football friday

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Marbled cookies

Today felt like a day for celebration. There was a miraculous update on Bills Safety Damar Hamlin. He collapsed during the Monday Night football game and was rushed to University of Cincinnati medical center. Each day there were updates of reported progress. Then today, the update was on “remarkable” progress, although he still has other progress to be made. One of the things that made me smile – Damar communicated to doctors asking, in writing, “did we win the game?” All the prayers made a big difference. God is good. Thanks to so many people who’s quick actions saved his life. And the outpouring of love for this young man has been overwhelming. All the donations and prayers made in his name and wonderful stories about him are just beautiful. My hope is all the love, kindness, and positive vibes and prayers put out there can remain and make the world a better, friendlier,more loving place.

And with that, I decided to bake marble cookies at 9 pm. Just a cookie made with browned butter and instead of adding all chocolate chips, I melted them and swirled them in.

Notes – I used bread flour in these in hopes they would not spread out too much. I did not have time to chill the dough. Remember to spoon 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.

  • Ingredients
  • 1 cup butter browned, not cooled
  • 1 1/4 cups butter, browned
  • 1/4 cup sugar
  • 1 egg
  • 1 yolk
  • 1 tsp vanilla
  • 1 tbs cream
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 cup chocolate chips,melted
  • Extra chocolate chips

In a bowl, combine browned butter, sugar and brown sugar. Add egg, yolk, vanilla and cream. Blend in dry ingredients. Swirl in melted chips to marble dough. Scoop out 2 tbs dough and form mounds. Lightly press a few chocolate chips on top. Chill a few hours. Line a cookie sheet with parchment paper. Preheat oven to 350 degrees for 20 minutes before baking. Stagger cookies on prepared sheer. Bake 10 minutes (no longer). Cool completley. Store in covered container.

Chocolate stuffed cookies

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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

Small batch, XL Peanut butter cookies

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XL Peanut Butter cookies topped with melted hershey kisses

It is rainy and windy here today, so I am baking more cookies (in addition to steak pizziaola), as we watch hockey. Instead of putting a Hersey kiss on top to make peanut blossoms, I melted a bunch of Hersey kisses and out that on top of the cookies instead.

Cookie monster!

A couple of notes about these cookies – I used a mix of cake flour and all purpose flour. If you don’t have cake flour, you make make it by adding 1/2 tbs of cornstarch to 1/2 cup flour and soft together. Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I froze the cookie mounds for 30 minutes to help prevent spreading. I preheated the oven to 410 degrees for 20 minutes before baking. I did not cook these longer than 13 minutes. I did not want them to get too done and dry out.

These make 5 really big cookies. You can double the recipe and make 10 if you want.

  • Ingredients list
  • 12 cup butter, cold, grated with a cheese grater or cut into small cubes
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/4 cup peanut butter
  • 1/2 tsp cornstarch
  • 1/2 tsp baking soda
  • 1/2 cup cake flour
  • 1 cup flour

Directions – cream butter, sugar and brown sugar. Add egg, vanilla and peanut butter. Blend in dry ingredients. Divide evenly into 5 pieces of dough and roll into tall mounds. Roll each in sugar. Freeze at least 30 minutes. Preheat oven to 410 degrees for 20 minutes. On a cookie sheet lined with nonstick baking liners or parchment paper, place 5 cookies on it, leaving room between each because cookies spread. Bake 10 to 13 minutes. No longer than 13 minutes. Cool completely.

Topping – in a bowl, combine 20 unwrapped hershey kisses with 1 tsp vegetable oil. Microwave in 30 second increments until you can stir smooth. Spoon on top of cooled cookies. Store in covered container.

Thank you so much for stopping by! I hope you have a day filled with happiness, love and kindness!

Mini chocolate chip cutouts

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I hope you can tell this is a Christmas tree

For my first cutout cookies of the season, I opted for a mini chocolate chip recipe and tossed in a few mini m&ms. I like my cookies thick, so these spread out a little more than I prefer. I will try to tweak the recipe to see if I can remedy that. I do recommend mini chocolate chips because the dough is easier to cut with cookie cutters.

These are very old, yet I can’t part with them!

I made my cutouts into cookie sandwiches because I am a terrible decorator. I use a simple vanilla and /or chocolate frosting.

A gingerbread man
Flip the gingerbread man upside down and you have a reindeer

Notes – remember to scoop your flour from your flour bag into your measuring cup. If you chill the dough, take it out a few hours before so it is easier to roll. And preheat your oven to 350 degrees for 20 minutes before baking so your oven cycles to the right temp.

  • Ingredients
  • 1 cup butter, softened
  • 1 cup crisco
  • 1 cup brown sugar
  • 2/3 cup sugar
  • 2 tsp vanilla
  • 1 tsp salt
  • 2 egg yolks
  • 4 cups flour
  • 1 cup mini chocolate chips
  • 1 cup mini m&ms (or you can use another cup of mini chips)

Directions – preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with nonstick baking liners or parchment paper. In a bowl, cream butter, crisco, brown sugar, sugar, vanilla and salt. Blend in yolks. Fold in flour. Dough may take a while to come together. Add a tbs or 2 or water if you want to help blend dough. Mix in chips and m&ms. On a floured surface, roll and cut. Place on your prepared cookie sheet. Bake one sheet at a time, for ten minutes. Cool completley.

Frosting – combine 2 tbs butter (melted), with 2 cups powdered sugar, 2 tbs milk, 1 tsp vanilla. You can add more milk or powdered sugar to get the texture you want. I added green food coloring

These are a Christmas tree, Santa’s ans stockings
A stocking sandwich cookie.

Thanks so much for stopping by today! Appreciate you!

Chocolate chip/chocolate chocolate chip cookies

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While trying to decide between. A chocolate chip and chocolate chocolate chip cookie, I just decided to combine them and present this monstrosity for the Bills victory cookies. Wow, does my mood change after a win.

I decided to brown the butter with these. You don’t have to, but browned butter can give treats a unique and delicious taste. I recommend chilling this dough. Remember to spoon your flour from your flour bag into your measuring cup and to preheat your oven to 325 degrees before baking. I baked these for 18 minutes. I have no idea if they are done, but did not want to burn them. I think my ESPN friends will still be happy with them.

Here are some tips to brown butter – cook it in a pan over low to medium heat, stirring occasionally, until you see little brown bits. Remove from heat and cool 5 to 10 minutes.

Cookie monster!
  • Chocolate chip cookie dough
  • 3/4 cup butter, browned
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 yolk
  • 1 tsp vanilla
  • 2 cups flour
  • 1/2 tsp baking soda
  • 1 tbs cornstarch
  • 1 cup chocolate chips

Directions – in a bowl, combine browned butter, sugar and brown sugar. Add egg, yolk and vanilla. Blend in dry ingredients. Stir in chips

  • Chocolate chocolate chip cookie dough
  • 3/4 cup butter browned
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 yolk
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1/2 cup baking cocoa
  • 1/2 tsp baking soda
  • 1 tbs cornstarch
  • 1 cup chocolate chips

Directions – in a bowl, combine browned butter, brown sugar, sugar. Add egg, yolk and vanilla. Blend in dry ingredients. Mix in chips.

Forming the cookies – scoop out 3 tbs of each dough and mold together, forming a tall mounds of dough. Chill a few hours or overnight. Preheat oven to 325 degrees. Line a cookie sheet with parchment paper. Stagger cookies on it.

This is what I mean by staggering cookies

Bake 15 to 18 minutes (you will see a few golden patches on top). Cool completley. Store in covered container.

Now that’s a cookie!

Thanks for stopping by today!!! Sending you love, peace and joy!

The perfect chocolate chip cookies (puffy)

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Perfect and puffy chocolate chip cookie

These represent what I believe is the perfect chocolate chip cookie – puffy. I know a lot of people love flat cookies, UT I prefer mine to be puffy. I added a tsp of cornstarch to the dough to help with that and also chilled the dough for 2 hours.

Remember to spoon your flour from your flour bag into your measuring cup so you get the right amount. Also, form your individual doughs into cylinders and chill your dough for a few hours before baking.

  • Ingredients
  • 1/2 cup butter, cold and grated
  • 1/2 cup crisco
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 2 eggs
  • 3.4 oz vanilla pudding mix
  • 1 tsp cornstarch
  • 1 1/2 tsp baking soda
  • 3 1/2 cups flour
  • 2 cups chocolate chips

Directions – in a bowl, cream butter, crisco, sugar, and brown sugar. Add egg and vanilla. Blend in pudding mix. Fold in flour, baking soda, and cornstarch. You may need to use your hands to blend completely the dough together. Fold in chips. Scoop out 2 tbs of dough and corn tall cylinders. Chill a few hours. Preheat your oven to 350 degrees for 20 minutes. Line a cookie sheet with parchment paper or nonstick baking liners. Stagger cookie cylinders on sheets. Bake 12 minutes (light golden patches on top). They will be a little undercooked on top, but will firm up as they cool. Store in covered container.

Thanks so much for stopping by today. If you make these, let me know how they turn out.

Chocodiles – chocolate covered twinkies

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Chocodiles!

Today’s request from Rob – a chocodile. I had never heard of one before, but learned it is a chocolate covered twinkie. It gave me a chance to use my twinkie pan (one of many baking items I have that get little or no use. Hello – cherry maker, mini cake pop maker, mini pie maker, large cupcake pan, to name a few)

  • Ingredients
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 yolk
  • 3/4 cup milk
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1 tsp baking powder

Directions – preheat oven to 350 degrees for 20 minutes before baking. Spray a canoe or twinkie pan with baking spray. In a bowl, cream butter and sugar. Add eggs, yolk and vanilla. Blend in milk, then dry ingredients. Spoon batter into prepared pans 3/4 of the way full. Bake 15 to 18 minutes (a toothpick inserted in center of twinkie comes out clean) cool 10 minutes. Use a plastic knife to remove from pan. Cool completley.

Twinkie pan put to good use
  • Filling ingredients
  • 1/2 cup butter, softened
  • 1 cup marshmallow fluff
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla

In a bowl, beat ingredients together. Use the bottom of a wooden spoon to poke 3 holes in the bottom of a cooled twinkie.

Then using a pasty bag or decorating apparatus, carefully fill the three holes. Do not overfill.

Topping – in a microwave safe bowl, heat 1/2 cup cream for 1 minute. Add 1 1/2 cups chocolate chips. Let set 5 minutes. Stir smooth. Spread over top of filled twinkies. Store in covered container

I was a little messy with the topping 🙂

Thanks so much for stopping by. Wishing you a wonderful day. Remember to be kind. Life can be so hard, try to make someone’s day a little brighter. And, Go Bills!!!