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.
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.
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.
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.
To celebrate the Bills week 2 win over the jets, I present carrot cake cookies. The exception to these is that instead of grating carrots (which, is not fun), I used carrot baby food. My mother in law gave me a carrot cake recipe, so it is based on that.
And the special ingredient- mini chocolate chips!!!!
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Chill the individual doughs before baking. preheat your oven before baking and only bake these 10 minutes. You can always pop them in the fridge after they are cooled and frosted to firm them up
Ingredients list
10 tbs butter, softened
1 cup sugar
1/2 cup brown sugar, firmly packead into measuring cup
1 egg
1 tsp vanilla
8 oz carrot baby food
2 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
1/2 tsp allspice or nutmeg
1 cup mini chocolate chips
Directions – in a bowl, cream butter, sugar and brown sugar. Blend in egg, vanilla and carrot baby food. Fold in dry ingredients. Mix in chips. Scoop out 1/4 cups of dough. Freeze and hour or chill a few hours. Preheat oven to 400 degrees. Line a cookie sheet with parchment paper. Stagger mounds of dough on sheet.
Bake 10 minutes, no longer. Cool completely.
Frosting ingredients
1/2 cup butter, softened
8 oz cream cheese, softened
3 cups powdered sugar
1 tbs milk
1 tsp vanilla
Directions – in a bowl, blend butter and cream cheese. Mix in powdered sugar, vanilla and milk. Frost cooled cookies.
These are a chocolate brownie cookies. Some have peanut butter chips, some have milk chocolate and others have semisweet. To differentiate between the milk and semisweet, I placed one red M&M and one blue M&M on the semisweet ones. You guys guess why I chose red and blue. 🦬🦬🦬🦬🦬🦬
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also, after your scoop out your dough, gently press the chips around the cookie instead of mixing them in with the batter. Chill the individual doughs for a few hours to prevent spreading. And, preheat your oven before baking so it cycles to the right temp.
Ingredients list
2/3 cup butter crisco
2 cups of sugar
4 eggs
1 1/2 cups flour
1 cup unsweetened baking cocoa
1/2 tsp baking soda
1/2 tsp salt
Chips!
Directions – in a bowl, cream crisco and sugar. Add eggs, one at a time, and blend well. Mix in dry ingredients. Scoop out 1/4 cups of dough. Gently press chips on top and sides. Chill a few hours. line a cookie sheet with parchment and stagger cookies (I fit 6 or 8 per sheet, depending on size of the sheet) Preheat oven to 350 degrees. Bake 10 to 12 minutes, no longer. Cool completely.
One of my treats for week one for work tomorrow -puffy peanut butter cookies. Super simple, sweet and soft.
Remmeber 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 to keep cookies puffy.
Ingredients list
1/2 cuo crisco
3/4 cup peanut butter
3/4 cup brown sugar (firmly packed into measuring cup)
1/4 cup sugar
1 egg
1 tsp vanilla
1 tbs milk
2 cups flour
1/4 tsp salt
1 tsp baking soda
Directions – in a bowl, cream butter, peanut butter, sugar and brown sugar. Add egg, milk and vanilla. Blend in dry ingredients. Scoop out 1/4 cups dough. Roll into extra granulated sugar. Chill doughs a few hours. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 10 to 12 minutes, no longer. Cool completely. Top with melted chocolate if you want.
These are a fun cookie. A chocolate sugar cookie made with black cocoa (regular unsweetened cocoa is fine to use too). You roll the dough into balls, gently smash them down and then sprinkle with sugar before baking.
Cookie dough topping
Remember to scoop your flour and powdered sugar from their containers so you get the right amount. I advise chilling the smashed individual doughs for a few hours before baking. And you can frost these however you want. I used a homemade oreo filling, cookie dough and peanut butter filling. And topped them all with melted milk chocolate chips.
Ingredients list
1 cup butter, softened
3/4 cup vegetable oil
1 1/2 cups sugar
3/4 cup powdered sugar
2 Eggs
2 tsp vanilla
3 tbs Water
5 1/2 cups flour
I cup Black cocoa
3/4 tsp cream of tartar
1/2 tsp Baking soda
1/2 tsp salt
Directions- in a bowl, cream butter, sugar, powdered sugar and vwgetable oil. Blend in eggs, water and vanilla. Fold in dry ingredients. Scoop out 1/4 cups of dough. Spray the bottom of a glass with pam and gently flatten doughs a bit. Sprinkle with sugar. You may have to re-spray bottom of glass a few times. Chill doughs a few hours. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 10 to 14 minutes, no longer. Cool completely. Frost as desired. Store in covered container.
I wanted to make something chocolate, but instead of brownies, I opted to make chocolate sugar cookie bars with chocolate fudge frosting.
Remember to scoop your flour, baking cocoa and powdered sugar from their containers into your measuring cup so you get the right amount. Also preheat the oven to 350 degrees before baking. And don’t bake these longer than 22 minutes so they don’t dry out.
Bars ingredients
1 cup butter, softened
1 1/2 cups sugar
1 tsp salt
1 egg
1 egg yolk
2 tsp vanilla
2 tbs canola oil
2 1/3 cups flour (scooped from your flour bag into your measuring cup so you get the right amount)
3/4 cup unsweetened baking cocoa
Directions – preheat oven to 350 degrees. Line a 9×13 pan with parchment paper. Set aside. In a bowl, cream butter and sugar. Blend in egg, yolk, salt, oil and vanilla. Blend in flour and cocoa. Press into prepared pan. Bake 20 to 22 minutes. Cool completely.
Frosting ingredients
6 tbs butter
1 cup chocolate chips
1/2 cup heavy cream
1/3 cup powdered sugar
2 tbs unsweetened baking cocoa
1 tsp vanilla
Directions – in a saucepan pan, melt butter over low-medium heat. Remove from heat. Add chocolate chips and stir smooth. Blend in remaining ingredients. Let set 15 to 20 minutes. Frost cooled bars. Store in covered container.
I present a twist on a typical peanut butter cookie. These also have finely ground butter butter cookies and finely ground peanuts.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.
I formed these into tall mounds then froze them, and they stayed super puffy. I think next time I may flatten them slightly before chilling or freezing, or I may bake them right after making the dough.
Ingredients list
1 cup crisco
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
2 3/4 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
15 nutter butters, finely crushed
1 cup peanuts, finely ground
Directions – in a bowl, cream butter, peanut butter, sugar and brown sugar. Add eggs and vanilla. Blend in dry ingredients. Fold in nutter butters and peanuts. Scoop into 1/4 cups dough and roll into tall mounds. If you are going to chill or freeze these, flatten doughs slightly. Keep them tall if you are going to bake right away. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 10 to 11 minutes, no longer. They will be a little gushy, but you can pop them in the fridge to firm up.
cookies by christine 