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.
I noticed about abundance of neufactel cheese in our fridge (I buy it instead of cream cheese to bake with because it has a lot less fat and calories), so I asked Rob if he wanted a chocolate cheesecake or a regular cheesecake with stuff in it. He chose option b and the stuff he chose – chocolate chip cookie dough.
Use a springform pan with this recipe. I have 8, 9 and ten inch. I went with the nine inch pan this time.
The neufactel does make the cheesecake softer. You can certainly use regular full fat cream cheese if you’d like.
**** I recommend lining your springform with tin foil and spraying it. I also placed a cookie sheet directly under the springform pan as the cheesecake cooked in the oven.
Cookie dough ingredients
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 tsp vanilla
3 tbs milk
1 1/2 cups flour (scooped from your flour bag into your measuring cup so you get the right amount)
1 cup mini chocolate chips
Directions – in a bowl, cream butter, brown sugar and sugar. Add vanilla and milk. Fold in flour. Stir in chips. Scoop out 1/2 tbs of dough. Roll into balls. Place on a tray and freeze at least 15 minutes. As the doughs freeze, make your cheesecake
Crust ingredients
3 cups finely crushed oreos
2/3 cup sugar
5 tbs butter, melted
Directions – line a 9 inch springform pan and spray with baking spray. in a bowl, combine ingredients. Press into prepared pan. Place in fridge while you make cheesecake mixture
Cheesecake ingredients
32 oz cream cheese, softened
1 cup sugar
2 tbs flour
1/2 cup heavy cream
3 eggs
1 yolk
1 tbs vanilla
Directions- remove cookie doughs from freezer and set aside. Remove cookie crust from.fridge and set aside. in a bowl, cream sugar, flour and cream cheese. Add heavy cream. Blend in eggs, yolk and vanilla. Mix in cookie doughs. Spread evenly over cookie crust. Place cookie sheet in oven and Place cheesecake in springform pan on top. Bake 55 to 60 minutes. Edges will be golden, middle will be a little wobbly. Turn oven off. Leave door ajar. Let cheesecake stay in oven for one hour. Remove from oven and cover. Place in fridge for an hour. Remove from springform pan. Store in fridge. This keeps for about a week.
Thanks so much for stopping by today! Wishing you a day filled with peace, love and joy.
I had two nearly full packages of oreos, so I used up nearly one to make crust for a chocolate chip cookie dough cheesecake and part of the other in an oreo type filling to put on top of some brownies.
I used a brownie mix (but used butter instead of oil and heavy cream instead of water. Just use the same amount as indicated on brownie box).
Ingredients
1 batch of brownies, prepared, baked and cooled in an 8×8 pan.
1/4 cup crisco
2 tbs sugar
2 cups powdered sugar
1 tsp vanilla
2 tbs water
6 to 10 finely crushed oreos
Topping directions – cream sugar, powdered sugar and crisco. Blend in vanilla and water. Mix in crushed oreos. Frost cooled brownies. Top with melted chocolate chips. Store in covered container.
This cookie is my all-time favorite to make, and I use it all throughout the year because I have a billion cookie cutters for each season. Plus, it brings back many memories of baking with my mom and they were my dad’s favorite cookie.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I also recommend chilling the dough for a few hours or overnight. And most importantly, remember to use plenty of flour on your countertop when rolling out the dough so it doesn’t stick when you use your cookie cutters.
Ingredients
1 1/2 cups crisco
1 1/3 cups sugar
4 eggs
2 tbs vanilla
4 cups flour
1 tsp baking powder
1 tsp salt
Directions – in a bowl, cream crisco and sugar. Add eggs and vanilla. Blend in dry ingredients. Cover and store for a few hours or overnight. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Sprinkle plenty of flour on the surface you will roll out the dough. I like the cookies on the thicker side. Roll out dough and cut. Bake 6 to 8 minutes, no longer. Cool completely.
Frosting – combine 1/2 cup softened butter, 3 cups powdered sugar, 1 tsp vanilla and 1 to 4 tbs milk. You may add more or less powdered sugar to get the consistency you want. Color as desired. Frost cookies. Store in covered container.
For treat #2 of Super Bowl at ESPN Radio, I present puffy peanut butter cookies topped with melted hershey kisses. Usually they are topped with a hershey kiss, but I decided to melted a bunch this time instead 🙂
Also delicious without chocolate!
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also preheat your oven.
Ingredients list
1 cup crisco
1 1/2 cups peanut butter
2/3 cup sugar
2/3 cup brown sugar
2 eggs
1 tsp vanilla
4 tbs milk
3 cups flour
2 tsp baking soda
1 tsp salt
Directions – preheat oven to 375 degrees. Line a cookie sheet with parchment paper. . in a bowl, cream crisco, peanut butter, brown sugar, and sugar. Add eggs, vanilla, and milk. Fold in dry ingredients. Scoop out 3 to 4 tbs dough and form tall cylinders. Roll in sugar. Stagger on prepared cookie sheets. Bake 10 to 12 minutes (no longer). Cool completely. Top with melted chocolate. Store in covered container.
I found these chips in the baking aisle and thought they were magical. Hot cocoa chip cookies. Another genius creation from Nestlé. I thought they would be perfect in a puffy chocolate cookie.
Remember to scoop your flour and baking cocoa from your containers into your measuring cups so you get the right amount. I also chilled the individual doughs overnight to keep them puffy. And I preheated the oven for 20 minutes for baking so it cycles to the right temp.
Ingredients list
1/2 cup butter, softened
3/4 cup brown sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla
6 tbs evaporated milk/ heavy cream or half and half
1 3/4 cups flour
1/2 cup baking cocoa
3.4 oz box instant chocolate pudding
2 tbs milk powder
1 3/4 tsp baking soda
1/2 tsp salt
1 cup hot cocoa chips
Directions – cream butter, sugar and brown sugar. Add egg, vanilla and cream or evaporated milk. Blend in dry ingredients. Mix in chips. Scoop out 1/4 cups dough. Chill overnight. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with parchment paper. Scatter cookies on sheets bake 11 to 13 minutes (no longer). Cool completely.
A request from my hubby for triple chip cookies. They are cooked at a higher temperature (390 degrees), so I made them quite large so they did not burn. I am taking them to work, so after they were completley cooled, I cut them in half and topped them with melted chocolate. If I did not cut them in half, people at work would have. 😉
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (do not pour it in. Pouring it packs it in and you wind up with dry cookies. Blech!). Also chill the individual mounds. And preheat your oven for 20 minutes before baking.
Ingredients
8 tbs butter, softened
3/4 cup brown sugar
1 egg
1 tsp vanilla
2 1/2 to 2 3/4 cups flour
1 tbs cornstarch
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 to 3 tbs water (opt)
2/3 cup chocolate chips
2/3 cup milk chocolate chips
2/3 cup white chocolate chips
Directions – cream butter and brown sugar. Add egg and vanilla. Blend in dry ingredients. If dough seems dry, add water, 1 tbs at a time to make it easier to work with. Blend in chips. Divide dough into 8 even pieces. I formed mine into very tall mounds. You can flatten your if you prefer. Bake 11 to 14 minutes (no longer). They will be golden on the edges and a little gushy on top. They will firm up as they cool. Once completely cooled, top with melted chocolate if you want.
Store in covered container.
Thanks so much for stopping by today. I wish you a day filled with peace, love and joy.
I was looking for something different to make, so I came across oatmeal chocolate chip cookies when browsing through my recipes. And I decided to frost them. Oatmeal cookies always take me back to when I was really young and my great grandmother used to always make sure she had a bag of frosted oatmeal cookies. They were crunchy and had that hard frosting on them. I can’t remember the brand, but I know they came in a blue bag and I loved them. And I adored my great grandmother. She was a wonderful, kind lady with a big heart and was an incredible cook and baker. I was blessed to know her, as well as all four of my grandparents. I have so many great memories with all of them.
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 mounds of dough overnight. And by the way, you don’t have to frost these. 🙂
Ingredients list
1 cup brown sugar
1/2 cup sugar
2 cups flour
2 1/2 cups rolled oats
1 tsp baking soda
1 tsp salt
1 cup vegetable oil
2 eggs
1 tsp vanilla
1 1/2 cups chocolate chips
Directions – in a bowl, combine all dry ingredients. Belong in oil, eggs and vanilla. Fold in chips. Scoop out 1/4 cups of dough and form mounds. Chill overnight. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 12 to 14 minutes. Edges will be brown, and tops may be a little gushy. Cool completely.
Frosting ingredients
1 1/2 cups to 2 cups powdered sugar
1 to 3 tbs milk
1 tsp vanilla
Directions – In a bowl, blend ingredients. You may want to add more powdered sugar and /or milk to get the consistency you want. Frost cookies. Store in covered container.
Thanks for stopping by today! Wishing you a day of peace and love.
Well, sadly, on this football friday #20, I am not anxiously awaiting a Bills game this weekend. My guys are not playing. It is weird not to be getting excited for one of our games. Honestly, it It is a shock to my system how sudden the season can end this time of year.
Today’s treat is a chocolate cookie,with peanut butter chips, peanut m&ms and stuffed with a Reese’s peanut butter Christmas tree (I still have a lot left over from the holidays and they are good until August). Of course if peanut butter is not your bag, you can use chocolate chips, m&m’s and stuff them with oreos (or keep them plain).
A plain ore for Rob!
Remember to scoop your flour and cocoa from your container into your measuring cup so you get the right amount. I ran out of time to chill the individual cookie dough pieces, but I would next time in hopes of them spreading less. Also, preheat your oven before baking.
Melt your chocolate chips in a microwave safe bowl in 45 second increments until you can stir smooth.
Ingredients list
10 tbs butter, softened
1 1/2 cups brown sugar
1/2 cup sugar
4 eggs
1 tsp vanilla
2 2/3 cups chocolate chips, melted
2 cups flour
1/2 cup baking cocoa
2 tsp baking powder
1/2 tsp salt
1 bag peanut butter chips (10 oz)
1 bag peanut butter m&ms (9 oz)
Directions – preheat oven to 350 degrees. Line cookie sheet with parchment paper. In a bowl, cream butter, sugar and brown sugar. Add eggs and vanilla. Completely blend in melted chocolate. Fold in dry ingredients. Mix in chips and m&ms. Scoop out 1 1/3 tbs dough (I used a cookie scoop) and slightly flatten
Place a Reese’s tree on top
Top with another flattened 1 1/3 tbs dough
Seal edges
Stagger on prepared cookie sheet.
Bake 10 to 13 minutes, no longer. Cool completely. Store in covered container.
Thanks for stopping by today. Wishing you a day of love, joy and peace.
Stepping up my game for NFL Divisional Playoff football friday tomorrow. I made homemade hostess cupcakes and these crushed Golden oreo cookies. really, it’s a basically cookie recipe with crushed Golden oreos mixed in. And I topped them with melted chocolate.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I recommend chilling these overnight to keep them puffy as they bake. Also preheat your oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.
Ingredients list
1 cup butter, softened
1/2 cup sugar
6 tbs brown sugar
1/2 cup powdered sugar
2/3 cup vegetable oil
2 eggs
1 tsp vanilla
6 tbs cornstarch
1/2 tsp baking powder
1/2 tsp cream of tartar
24 golden oreos, finely crushed
Directions – in a bowl, cream butter, sugar, brown sugar, powdered sugar and oil. Blend in eggs and vanilla. Mix in dry ingredients. Fold in crushed oreos. Scoop out 1/4 cups of dough. Chill a few hours or overnight. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies like below
Bake for 12 to 14 minutes. They will seem a little underbaked on top, but it is ok. They will continue to bake after you remove them from oven. Cool completely. Top with melted chocolate chips or hershey kisses. Store in covered container.
cookies by christine 