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 could not bring in just one treat for a Bills victory Monday tomorrow. So Rob suggested black cocoa brownies with peanut butter chips and black cocoa frosting. Black cocoa is what makes oreos taste like oreos. I found some on Amazon that I like to use. Of course, my hershey’s classic is my standby/old faithful, but the black cocoa is nice to use once in a while.
Ingredients list
1/2 cup butter, melted
1 /2 cup sugar
1/4 cup brown sugar
1/4 cup corn syrup or honey
2 eggs
1 tsp vanilla
1/2 cup flour (scooped from your bag into your measuring cup)
1/3 cup black cocoa
1 cup peanut butter chips
Directions – preheat oven to 350. Line an 8×8 or 9×9 baking pan with tin foil and spray with baking spray. Set aside. In a bowl, combine butter, sugar, brown sugar and corn syrup/honey. Add eggs and vanilla. Blend in flour and black cocoa. Fold in chips. Evenly spread into prepared pan. Bake 13 to 17 minutes (toothpick inserted in center comes out with a few moist crumbs). Immediately start prepping frosting.
Frosting ingredients
3 tbs butter softened
3 tbs black cocoa
1 tsp corn syrup or honey
1 tsp vanilla
3 to 6 tsp milk
1 cup powdered sugar
Directions – in a bowl, blend butter and cocoa. Add vanilla and corn syrup/honey. Mix in powdered sugar. Blend in enough milk to get the consistency you want. Frost warm brownies. Let cool completely. Cut and store in covered container.
Not a great start for the Bills in the season opener – down at home to the Cardinals 17-3 in the 2nd quarter! Thankfully, we put it together and pulled out a win, including another Josh leap over a defender play (this one ended in a td). Stress inducing for sure, and plenty for the team to clean up before facing the Dolphins Thursday night, but glad to start the season 1-0.
To celebrate, Rob asked for chocolate chip cookies for one of the treats. I am making two for work tomorrow bc everyone will be in Bristol for the week. It’s always nice to see old friends on campus, share some hugs, and laughs.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I also recommend freezing the individual doughs for 30 min to an hour to avoid too much spreading.
Ingredients list –
1 cup butter, melted and cooled 10 minutes
1 1/2 cups brown sugar
1/2 sugar
2 eggs
1 tsp vanilla
1/4 cup maple syrup, honey or corn syrup
3 3/4 cups flour (scooped from your flour bag into your measuring cup so you get the right amount)
2 tsp cornstarch
1 tsp baking powder
1 tsp salt
2 cups chocolate chips
Directions – in a bowl, combine melted butter, brown sugar and sugar. Add eggs. Stir in vanilla and maple syrup/honey/corn syrup. Blend in dry ingredients. Fold in chips. Scoop put 1/4 cups of dough. Freeze 30 min to an hour. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on a sheet. Bake 11 to 13 minutes, no longer. They will be a little doughy on top. Cool completley. Store in fridge a few hours to firm up. Store in covered container.
Thanks for stopping by today! Go Bills! Squish the Fish!
Rob and I were having a discussion about old school treats from when we were younger, and I brought up Magic Middles by Keebler. They were a shortbread cookie stuffed with some sort of soft chocolate. For some reason, Keebler stopped making them. I decided to try a version of my own. These shortbread cookies are much softer than the magic middles I remember. I stuffed them with a super easy fudge recipe (only 2 ingredients).
Remember to scoop your flour from your flour bag into your measuring cup. I recommend chilling or freezing the stuffed dough to keep from spreading as much. Also, make sure your oven is preheated before baking.
Fudge ingredients
2 cups chocolate chips
14 oz can condensed milk
Line and 8×8 square pan with tin foil and spray with butter spray or vegetable spray. Place both ingredients in a microwave safe bowl and microwave in 45 second increments until you can stir smooth. pour into prepared pan and set aside.
Cookie ingredients
1 cup butter, softened
2 tbs vegetable oil
2/3 cup sugar
1 tsp vanilla
2 1/2 cups powdered sugar
1 tsp salt
1 cup mini chocolate chips
In a bowl, cream butter, oil, and sugar. Add vanilla. Stir in salt and flour. Blend in flour. Mix in chips. Scoop put 1 1/2 tbs dough and divide in half.
Scoop out a small amount of fudge and place on top of one half of dough.
Top with other flattened dough half.
Seal edges to cover fudge.
Chill or freeze doughs for a few hours. When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies on sheet. Bake 11 to 13 minutes, no longer (edges will be golden). Cool completely. Store in covered container.
Thanks so much for stopping by today. Have a wonderful day. And…..
I had some leftover hostess fluff filling and hostess squiggle dough after making Rob’s hostess cupcake birthday cake, so I decided to use it by making some Suzy q brownies. You can use whatever brownie recipe you want (or peruse my blog for some) or use a mix.
For my ESPN Radio friends laboring tomorrow on Labor Day, these are for you
Ingredients list
1 brownie recipe baked in a 9×13 pan and cooled
Topping ingredients
Milk chocolate chips
1 tbs vegetable oil
Filling ingredients
1/4 cup butter, softened
1 cup marshmallow fluff
2-3 cups powdered sugar
Water or milk
Squiggle ingredients
1/4 cup butter softened
1 -2 cups powdered sugar
1 tsp vanilla
Water or milk
Directions – cut cooled brownies into squares and set aside. In a microwave safe bowl, microwave chocolate chips and vegetable oil in 30 second increments until you can stir smooth. Set aside while you make the filling.
For filling – in a bowl, cream butter and fluff, blend in powdered sugar. Add milk or water, a tsp at a time until you get the consistency you want. Spread between 2 cooled brownie squares. Top with melted chocolate chips. Let chocolate harden up for an hour.
For squiggle – in a bowl, combine butter, powdered sugar,and vanilla. Add water or milk, a tsp at a time to get the consistency you want. Scoop into a zip lock baggie and cut out a corner. Squiggle on top of hardened chocolate. Store in covered container.
Confession – These are huge cookies because I got a late start and used my quarter cup scoop to make the baking process go faster. I also didn’t have a chance to chill the dough. So I cut them in half after they cooled down and brought them into work.
Does oatmeal make them healthier? 😉
Ingredients list
2 1/2 cups quick oats
2 cups flour
1 cup sugar
1 tsp baking soda
1 tsp salt
1 cup vegetable oil
2 eggs
1 tsp vanilla
1 cup chocolate chips
Directions – in a bowl, combine dry ingredients. Mix in vegetable oil, eggs and vanilla. Fold in chips. Scoop out quarter cups of dough. I recommend chilling the dough for a few hours. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Stagger cookies in a row of 2, one, two and one, as seen below.
Bake 10 to 12 minutes. Bottoms will be browned. Tops may be gushy, but let the cookies cool and pop them in the fridge to firm up.
Store in covered container. Thanks for stopping by today. Hope you have a wonderful day. Remember to be kind. Everyone is fighting some sort of battle.
Tomorrow is my goddaughter Sara’s sweet 16 birthday party. When I asked her what I could bring, she asked for these. Very simple to make. I can’t believe she is 16 already. Seems like yesterday, I met and held her for the first time. Time goes by too fast!
Ingredients list
1/2 cup butter, softened
1/2 cup shortening
3/4 cup sugar
3/4 cup brown sugar, packed into a measuring cup
2 eggs
1 tsp vanilla
2 1/2 cups flour, scooped from the flour bag into your measuring cup so you get the correct amount
1 tsp baking soda
1 tsp salt
2 cups chocolate chips
Directions – preheat oven to 375 degrees. Line a 9×13 pan with tin foil and spray with baking spray. Set aside. In a bowl, cream butter, shortening, sugar and brown sugar. Add eggs and vanilla. Fold in dry ingredients. Mix in 1 1/2 cups chocolate chips. Evenly spread in prepared pan. Evenly sprinkle remaining 1/2 cup chocolate chips. Gently press down on top of dough. Bake 17 to 20 minutes (edges will be golden). Cool completely. Store in covered container.
Thanks so much for stopping by today. I wish you a day of joy, peace and happiness. If you make these, let me know how they turn out.
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!
I thought we already had national chocolate chip cookie day this year, but I saw yesterday that it is August 4th, which is today. I already had funfetti cookies stuffed with golden oreos, but still whipped up a batch of chocolate chip cookies, also including white and milk chocolate chips. These are made with browned butter and bread flour. I used a bread flour recipe bc it is terribly humid, again, and I was hoping to keep the cookies from spreading. I also froze the dough mounds for that same reason. The first batch did not spread at all. They are large blobs and a little doughy, so I popped them in the fridge.
These might be a little too puffy!
I have a few different cookie pans, so it might have been that. 😀
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I recommend chilling the individual dough cookies for a few hours. Also preheat your oven before baking.
Ingredients list
1 cup butter, browned and cooled 10 min
1 1/4 cups packed brown sugar
1/4 cup sugar
1 egg
1 egg yolk
1 tsp vanilla
1 tbs heavy cream or milk
2 1/2 cups bread flour (scooped from your flour bag into your measuring cup so you get the right amount)
1 tsp baking soda
1 tsp salt
2/3 cup semisweet chocolate chips
2/3 cup white chocolate chips
2/3 cup milk chocolate chips
Directions – pour browned butter in a mixing bowl. Mix in brown sugar and sugar. Blend in egg, yolk, vanilla and cream/milk. Fold in dry ingredients. Mix in chips. Scoop out 1/4 cups of dough. Chill a few hours. Preheat oven to 350 degrees. Line a cookie sheet with nonstick baking liners. Stagger cookies on sheet. Bake 10 to 12 minutes. Tops will likely be gushy. Place them in fridge to firm them up.
Thanks so much for stopping by today! Wishing you a wonderfully, happy day!
I have not done as much baking this summer because it has been too hot and humid. No, I do not want ten below zero and two feet of snow, but temps near 90 a dew point close to 70 or above is not great either. Anyways……
Rob asked for brownies so instead of using just a mix. I swapped out the water for ice cream and added some hot fudge (a neat addition to chocolate baked good, as long as you don’t overdo it). He ate one and I brought the rest to work today.
If you have time, let the hot fudge warm to room temp bc it is easier to mix in. Do not microwave or heat it up another way. You can use any ice cream flavor you want. I used cookies n cream for these.
Ingredients
1 brownie mix
2 eggs
1/2 cup vegetable oil
1 cup ice cream (use any flavor you want)
1/4 cup hot fudge (room temp, if possible)
Directions – preheat oven to 350 degrees. Line a 9×13 pan with tin foil and spray with baking spray. In a bowl, combine brownie mix, eggs and foil. Blend in hot fudge then ice cream. It may take a while to mix in ice cream. Evenly spread in pan. Bake 22 to 28 minutes or until toothpick inserted in center comes out with a few moist crumbs. Cool completely. Store in covered container.
cookies by christine 