Tag Archives: sweet

Frosted brownie cookies

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Today’s treat frosted brownie cookies… so simple because they  use a brownie  mix and a few other ingredients.  

You probably could leave them unfrosted, but i think the frosting adds a little extra goodness.

I do recommend chilling the dough and few hours to keep them from spreading too much.

  • Ingredients list
  • 1 brownie mix
  • 2 tbs cocoa powder
  • 2 eggs
  • 1/4 cup butter, melted
  • 1 tbs chocolate syrup
  • 1 tsp vanilla

Directions – in a bowl, mix all ingredients.  Scoop out 1/4 cups of dough and chill a few hours.   Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper or nonstick baking liners.  Stagger cookies on prepared sheet.sheets.  bake 9 to 11 minutes.  They were a little gushy in the middle, but I did not cook them any longer because I was worried about the bottoms burning).  I did pop them in the fridge to firm them up.  Cool completely.

  • Frosting ingredients
  • 1/2 cup butter, softened
  • 2 cups powdered sugar
  • 1/2 cup baking cocoa
  • 1/3 cup heavy cream
  • 1 tsp vanilla

In a bowl, mix ingredients well.  Frost cookies.   Store in covered container.

Thanks so much for stopping by today!

Sugar coated puffy peanut butter cookies

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We have a busy day at ESPN Radio tomorrow with an NBA game 7 (Nuggets-Clippers) and and MLB game (Mets Cardinals) so I thought I would bring in large puffy, peanut butter cookies coated in sugar.  I thought of adding melted chocolate on top, but decided to skip it this time.  

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also, chill the individual mounds of dough and few hours to help keep them puffy.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1 cup sugar
  • 1 cup peanut butter
  • 2 eggs
  • 2 tsp vanilla
  • 2 3/4 cups flour (scooped from flour bag into your measuring cup)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup peanuts, finely ground in a food processor

Directions – in a bowl, cream butter, sugar, brown sugar and peanut butter.   Add eggs and vanilla.  Blend in flour, baking soda and baking powder.  Stir in peanuts.  Scoop out 1/4 cups of dough and form into mounds.  Chill a few hours or overnight.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or nonstick baking liners.  Dip tops of cookie mounds into sugar.  Stagger on cookie sheet, like below.  

Bake 11 to 13 minutes (no longer).  Cool completely.   Store in covered container. 

Thanks so much for stopping by today!  Wishing you a day of peace, joy and love!

Blondies with Chocolate Chips

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I do not know whether these are called blondies, toll house bars or chocolate chip bars.  They are basically a chocolate chip cookie in bar form.  Always a  big hit and super easy to make. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also preheat the oven before baking so it cycles to the right amount.

And wait until these are cooled before cutting them.  This is on either Rob or Gracie.

  • Ingredients list
  • 1 cup butter, melted
  • 1 cup brown sugar
  • 3/4 cup sugar
  • 2 eggs
  • 1 yolk
  • 2 tsp vanilla
  • 2 1/2 cups flour
  • 2 tsp cornstarch
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 1/2 cups chocolate chips

Directions – preheat oven to 350 degrees.  Line a 9×9 pan with tin foil and spray with baking spray.  Set aside.  In a bowl, combine butter, brown sugar, and sugar.  Add eggs, yolk and vanilla.  Blend in dry ingredients.  Fold in 1 cup chocolate chips and spread evenly in pan.  Sprinkle  remaining 1/2 cup chips on top and gently press into dough.  In preheated oven, bake 25 to 30 minutes .  No longer.  Cool completely.  Cut and store in covered container.

Thanks so much for stopping by today!

Browned Butter Chocolate Chip Cookies

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For part one of tomorrow’s treat for ESPN Radio – browned butter chocolate chip cookies.  Browned butter adds a slightly different flavor to the cookies.  It is pretty easy to “make.”  You place the butter in a saucepan pan, cook over low-medium heat, stirring occasionally,  until brown specks appear at the bottom.  Immediately turn off stove burner and remove from heat.

These also used bread flour, which makes the cookies a little thicker and more dense.  I would not sub all purpose flour in this recipe.  If you don’t have bread flour, I have plenty of other chocolate chip cookie recipes that use AP flour.  remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Pouring flour directly into your measuring cup can result in packing in the flour, making for a dry cookie.

I recommend chilling the individual doughs overnight, so they stay puffy while baking.   Also preheat your oven before baking.

  • Ingredients list
  • 1 cup butter, browned, then cool for 5 to 10 minutes
  • 1 1/4 cups brown sugar (packed into measuring cup)
  • 1/4 cup sugar
  • 2 tsp vanilla
  • 1 tbs heavy cream
  • 1 egg
  • 1 yolk
  • 2 1/4 cups bread flour (scooped from flour bag into your measuring cup)
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups chocolate chips

Directions – in a bowl, mix browned butter, sugar and brown sugar.  Add eggs, yolk, vanilla and heavy cream. Blend in dry ingredients.   If dough seems a little dry, add another tbs of heavy cream.  Mix in chocolate chips.  Scoop out 1/4 cups dough.  Chill individual fridge overnight.  Preheat oven to 350 degrees.  Line baking sheet with parchment paper or nonstick baking liners.  Stagger cookies doughs on prepared sheets.  Bake 10 to 14 minutes, no longer.  Cool completely.  If cookies seem too gushy, pop them in the fridge a bit to firm them up.  Store in covered container.

Thanks so much for stopping by today.

Frosted Heath Bar Blondies

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Rob bought some mini heath bars and asked me to bake something with them,  so I opted for blondies with vanilla frosting.  There are crushed heath bars in the blondies and in the frosting.  Really, these use one of my many chocolate chip cookies recipes, but instead of chips, I put in heath bars. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  And, preheat your oven before baking.

  • Blondies ingredients
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 tsp vanilla
  • 2 eggs
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup crushed heath bars

Directions – preheat oven to 350 degrees.  Line a 9×13 pan with parchment paper and spray with baking spray.  Set aside.  In a bowl, cream butter, sugar and brown sugar.  Blend in eggs and vanilla.  Stir in dry ingredients.   Fold in heath bars.  Evenly spread into prepared pan.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.  Cool completely

  • Frosting ingredients
  • 1 cup butter, softened
  • 3 cups powdered sugar
  • 1 tbs milk
  • 1 tsp vanilla
  • Crushed heath bars

Directions – in a bowl, cream butter and powdered sugar.  Add milk and vanilla.  Frost bars.  Sprinkle with crushed heath bars. 

Store in covered container.

Thanks so much for stopping by today!

Brownies with chocolate chip cookies baked in

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I did not have time to make for the first round of the NFL draft, so I made up for it for rounds 2 and 3 – brownies with chocolate chip cookies baked in.

BTW, I loved the Bills pick of Maxwell Hairston last night.  Filled a need… and, ow cool was it to see him congratulate everyone who was drafted before him?  He will fit right in with Bills Mafia. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  And preheat your oven before baking.

  • Chocolate chip cookie ingredients list
  • 1/3 cup butter softened
  • 1/3 cup brown sugar
  • 2 tbs sugar
  • Egg yolk
  • 1 tsp vanilla
  • 3/4 cup flour (scooped from your flour bag into your measuring cup)
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup chocolate chips

Directions – in a bowl, cream butter, brown sugar and sugar.  Add yolk and vanilla.  Blend in dry ingredients.  Fold in chips.  Scoop out tbs of dough and roll into balls.  Freeze them as you make the brownie batter.

  • Brownies ingredients
  • 2 cups chocolate chips
  • 1/2 cup butter
  • 1 cup sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 1/4 cups flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Directions – preheat oven to 350 degrees.  Line a 9×13 pan with tin foil and spray with baking spray.  Set aside. in a microwave safe bowl, heat butter and chips in 45 second increments until you cam stir them melted.   Blend in sugar, eggs and vanilla. Mix in dry ingredients. Evenly spread into prepared pan.  Gently press cookie dough mounds into top of brownie dough.  Bake 15 to 20 minutes, until toothpick inserted in brownie batter comes out with a few mois crumbs.  Cool completely.   Store in covered container.

Thanks so much for stopping by today! 

Hot Cocoa Cookies

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What better way to celebrate a perfectly, sunny, spring, 80 degree day than with hot cocoa cookies.  I am always looking for new tweaks for cookies, so I thought adding some hot cocoa mix and marshmallow bits would be a nice way to accomplish that. 

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 dough mounds after scooping them out.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup sugar
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 1/4 cups flour (scooped from flour bag into your measuring cup)
  • 4 packets hot cocoa mix
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup milk chocolate chips
  • 1 cup marshmallow bits

Directions – in a bowl, cream butter, sugar and brown sugar.  Mix in eggs and vanilla.  Blend in dry ingredients.  Mix in chips and marshmallow bits.  Dough will be very soft.  Chill 30 minutes to an hour.  Scoop out 1/4 cups of  dough.  Chill a few more hours. Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or nonstick baking liners.  Stagger cookies on sheet.  Bake 12 to 14 minutes.  Let set on cookies sheets 15 minutes or so.  Pop in fridge for a bit to firm them up (I left them overnight).  Store in covered container.

Thanks so much for stopping by today!

Frosted Cake Batter Cookies

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I am always looking for ways to tweak recipes and, while walking in the baking aisle, I noticed cake batter extract, so i added it to my flavoring collection (vanilla, almond, lemon, maple).  And today, instead of making vanilla flavor cookies, I went with cake batter.  Cake batter frosting too.  Some are topped with sprinkles, others with mini m&ms (bc the mini m&ms bag lasts forever).

Of course if you don’t have cake batter flavoring, vanilla is just fine. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I also chilled the individual doughs overnight to keep them from spreading too much.

  • Cookie ingredients
  • 1 1/2 cups butter, softened
  • 1 1/2 cups sugar
  • 3 eggs
  • 2 tsp cake batter extract
  • 4 1/2 cups flour
  • 3 tsp baking powder
  • 1 tsp salt

Directions – in a bowl, cream butter, sugar, eggs and extract.  Blend in dry ingredients.  Scoop our 1/4 cups of dough.   Chill, in a covered container, a few hours or overnight.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or nonstick baking liners.  Stagger on prepared sheets.  Bake 13 to 15 minutes.   (Bottoms will be lightly browned).  Mine were a little gushy on top, so I popped them in the fridge to firm them up.  Cool completely.

  • Frosting ingredients
  • 1 cup butter, softened
  • 3 cups powdered sugar (scooped from your container into your measuring cup so you get the right amount)
  • 1 tsp cake batter extract
  • 4 tbs milk

Directions- in a bowl, blend all ingredients well.   Frost cooled cookies.  Top with sprinkles or m&ms.  Store in covered container.  (I put mine back in fridge)

Thanks so much for stopping by today!

Turtle cookies

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Today’s treat – turtle cookies.   A large chocolate cookie with topped with homemade caramel,  melted milk chocolate and crushed oreos.  feel free to use any flavor frosting you want.  Vanilla would be great, at would peanut butter, chocolate or marshmallow fluff frosting.

I did add some finely ground  pecans to put to the cookie dough.  You can’t  even detect them.  You can leave them out if you want. 

Remember to scoop your flour from your flour container into your measuring cup so you get the right amount (same goes for the baking cocoa)

I advise chilling the scooped out dough a few hours.  Also preheat your oven before baking.

  • Ingredients list
  • 1 1/2 cups butter, softened
  • 1 1 /2 cups brown sugar (firmly packed into measuring cup)
  • 1/4 cup corn syrup (or honey)
  • 4 eggs
  • 1 tsp vanilla
  • 1 cup unsweetened baking cocoa
  • 3 3/4 cups flour
  • 2 tsp baking soda
  • 1 tsp salt

Directions – in a bowl, cream butter, brown sugar and sugar.  Add eggs and vanilla.  Blend in dry ingredients.  Scoop out 1/4 cups of dough.  Place in a covered container and chill a few hours or overnight.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.   Bake 11 to 13 minutes.  Cool completely.

  • Homemade caramel ingredients
  • 4 tbs butter
  • 2/3 cup brown sugar
  • 1/4 cup heavy cream

Directions – in a saucepan, combine and stir butter and brown sugar, over low -medium heat, to a boil.  Boil and stir one minute.  Remove from heat.  Stir in heavy cream.  Let set 15 minutes.   Scoop a tbs on top of cookie.

Top with melted chocolate.

Top with crushed oreos.

Store in covered container.

Thanks so much for stopping by today!  

Smores cookies

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My latest treat for work was a request from my hubby, Rob, who saw these smores cookies in a store.  A graham cracker like cookie, topped with melted chocolate and a toasted marshmallow.

So that is what I made today.  I have to be honest, putting a toasted marshmallow on top was no easy on some of these and I have no idea why!

A little messy with the marshmallow on top

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. And, I recommend chilling these individual doughs a few hours or overnight.  I might make these a little bigger next time and make them a little flatter too.

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/2 cup crisco (or butter flavor crisco)
  • 1 1/3 cups brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3 cups flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tbs cornstarch
  • 1 1/3 cups graham cracker crumbs
  • Milk chocolate
  • Large marshmallows

Directions – in a bowl, cream butter, crisco, and brown sugar.  Blend in eggs and vanilla.  Fold in dry ingredients and graham cracker crumbs. 

Scoop out 2 tbs of dough, roll into a ball and slightly flatten.  Chill a few hours or overnight.   Line a cookie sheet with parchment paper or nonstick baking liners.  Preheat oven to 350 degrees.  Stagger cookies on sheet, like below.

Bake 10 to 11 minutes, no longer.  They will be a little gushy on top.  It is ok.  Let them cool a bit and pop them in the fridge to firm them up. 

While their cookies are baking, melt your chocolate.  I melted some milk chocolate chips for most of them.  I ran out of that and called an audible and melted some Reese’s eggs for the final 6.

To toast marshmallows – preheat oven to 450 degrees and line a cookie sheet with parchment paper.  I sprayed a little pam on the parchment paper.  Bake these 5 to 7 minutes or until the marshmallows are as toasted as you want.

Take a cookie and lay it on a flat surface.

Top with melted chocolate.

I sprayed my hands with pam and place a marshmallow on top.  Sometimes I did a fine job.

Other times, I did not.

Store in covered container. 

Thanks so much for stopping by today!  I wish you a day filled with happiness, joy and love and remember to be kind