Tag Archives: thick

Perfect and puffy chocolate chip cookies

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Another chocolate chip cookie recipe.  Why not?  There are so many ways you can tweak a ccc recipe.  These use an instant vanilla pudding mix (mix only, you do not make the pudding with milk). 

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

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/2 cup butter flavor crisco
  • 3/4 cup brown sugar, firmly packed  into measuring cup
  • 3/4 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 tbs water
  • 1 instant vanilla pudding mix
  • 3 1/2 cups flour
  • 1 1/2 tsp baking soda
  • 3.4 oz instant vanilla pudding mix
  • 2 cups chocolate chips

Directions – in a bowl, cream butter, butter crisco, brown sugar and sugar.  Add eggs and vanilla.  Blend in pudding mix, then dry ingredients.  Fold in chips. Scoop out 1/4 cups of dough.  Form tall mounds, like below.

Chill a few hours.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 10 to 12 minutes, no longer.

Remove from oven.  Cookies will be gushy, but will firm up.  Cool completely.

   Store in covered container.

Lemon brownies with crushed lemon oreos and lemon frosting

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In addition to making lemon cookies with crushed lemon oreos and lemon frosting for Sabres game night and MLB opening night, I also made these lemon brownies with crushed lemon oreos and lemon frosting.  (Confession – i wanted to finish using the lemon oreos).  

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.

  • Ingredients list
  • 1/2 cup butter
  • 3/4 cup white chocolate chips
  • 3/4 cup sugar
  • 2 eggs
  • 1/4 cup lemon juice
  • 1 1/4 cups flour
  • 1/4 tsp salt
  • 15 to 20 finely crushed lemon oreos

Directions – line an 8×8 pan with tin foil and spray with baking spray.  Set aside.  Preheat oven to 350 degrees.  In a microwave safe bowl, heat chips and butter for 1 minutes.   Stir until melted.  (You may need to do another 30 seconds to ensure chips are melted).   Add sugar, eggs and lemon juice.  Mix in dry ingredients, then crushed oreos.  Evenly spread into prepared pan.  Bake 20 to 25 minutes, until a toothpick inserted in center comes out with a few crumbs.  Cool completely.

  • Frosting ingredients
  • 3 cups powdered sugar
  • 1/3 cup lemon juice.

Directions – combine powdered sugar and juice in a bowl.  You may need to add more powdered sugar to get the thickness you want. Frost cookies and store in covered container

Brown butter triple chip cookies

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Triple chip cookies, starring brown butter and semisweet, milk chocolate and white chocolate chips.  I didn’t chill these as long as I usually do, so they are a little flatter than i prefer.  But rob said they are good, so that works for me!

I used a combo of bread and all purpose flour for these.  You can use entire all purpose flour, but either way,  remember to scoop it from the flour bag into your measuring cup so you get the right amount.

Chill the scooped out dough for a few hours and preheat the oven before baking.

  • Ingredients list
  • 1 1/4 cups butter, browned and cooled until it solidifies (might take an hour or so for that to happen)
  • 1 1/2 cups brown sugar, firmly packed into measuring cups
  • 2 eggs
  • 1 tsp vanilla
  • 2 tbs water
  • 1 cup bread flour
  • 1 2/3 cups all purpose flour
  • 3/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbs cornstarch
  • 1  cup semisweet chocolate chips
  • 1/2 cup white chocolate chips
  • 1/2 cup milk chocolate chips

Directions – in a bowl, cream solidified brown butter and brown sugar.  Add eggs, water, and vanilla.  Blend in dry ingredients. Mix in chips.  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 or nonstick baking liners.  Stagger cookies on sheet. 

Bake 10 to 12 minutes, no longer. Cool completely.  

Store in covered container.

Shamrock cutout cookie sandwiches.

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Another holiday means another opportunity to make cutout cookies to celebrate that holiday.   Ahead of St. Patrick’s day tomorrow, I made cutout shamrock cookies, using this multi shape cookie cutter that someone gave me a million years ago (I actually have 2 for some reason)

And I just happened to have green colored sugar to sprinkle on top!

Also, I only had time to bake half of these today, so the rest will be baked and brought in tomorrow to work.

  • Ingredients list
  • 1 1/3 cups crisco
  • 1 1/2 cups sugar
  • 2 tsp vanilla
  • 2 eggs
  • 3 tbs milk
  • 4 cups flour
  • 3 tsp baking powder
  • 1/2 tsp salt

Directions – in a bowl, cream crisco and sugar.  Add eggs and vanilla.  Mix in dry ingredients.  On a floured surface, roll dough to desired thickness, cut out cookies.  I chilled the cutouts overnight before baking.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with nonstick baking liners.  Stagger cookies on sheet.   Sprinkle colored sugar on top, if you want. 

Bake 8 minutes, no longer (trust me).  Cool completely. 

  • Frosting/filling ingredients
  • 4 tbs butter melted
  • 2-3 cups powdered sugar
  • Milk
  • 1 tsp Vanilla
  • Food coloring (opt)

Combine butter and 2 cups powdered sugar.  Add a few tbs of milk and vanilla.  Add more powdered sugar or milk to get desired consistency.  Frost,

or make sandwich cookies. 

Store in covered container.

Thanks so much for stopping by!

Peanut butter cookie mix /cake mix bars with Reese’s hearts

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I need to use up my Reese’s hearts so I can buy the Reese’s eggs, so I decided to use a peanut butter cookie mix,

a yellow cake mix,

some eggs, melted butter and one cup peanut butter.  Tossed in about 20  of these and made bars.

  • Ingredients list
  • 1 peanut butter cookie mix
  • 1 yellow cake mix
  • 3 eggs
  • 1 cup butter, melted
  • 1 cup peanut butter
  • Reese’s hearts, chopped into large pieces

Directions – preheat oven to 350 degrees. Line a 9×13 pan with tin foil and spray with baking spray.  Set aside.  In a bowl, mix cake and cookie mixes together.  Add eggs and melted butter.  Blend in peanut butter.  Mix in Reese’s hearts.   Evenly spread into prepared pan.   Gently press extra Reese’s hearts on top. 

Bake 19 to 24 minutes (edges will be golden).  Cool completely.   Cut into squares and store in covered container.

Thanks for stopping by!

Melted butter, no chill sugar cookies

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I wanted to bake a treat for my non peanut butter, non chocolate loving work friends.  And I needed to make them quickly after running errands, so I opted for sugar cookies using melted butter.  The dough does not need chilling.  The cookies come out nice and soft and thick.

I used a combo of all purpose flour and bread flour.  You can entirely use all purpose flour.  Scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also preheat your oven before baking.

  • Ingredients list
  • 1/2 cup butter, melted
  • 3/4 cup sugar
  • 1 egg yolk
  • 2 tsp vanilla
  • 3/4 cup plus 2 tbs flour
  • 1/4 cup bread flour
  • 1/2 tbs cornstarch
  • 1/4 tsp baking powder
  • 1/4 tsp salt

Directions – preheat oven to 350 degrees.  Line a cookie sheet with nonstick baking liners.  In a bowl, mix melted butter and sugar.  Blend in yolk and vanilla.  Stir in dry ingredients.  Scoop out 1/4 cups of dough.  Roll into balls and slightly flatten.  Stagger on prepared cookie sheet.  Sprinkle tops with extra sugar.  Bake 11 to 14 minutes, no longer.  (Bottoms will be light golden).  Cool completely.  Frost with a simple vanilla frosting, if desired.

  • Frosting ingredients
  • 2 tbs butter, melted
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • Heavy cream or milk

In a bowl, combine butter, powdered sugar and vanilla.  Add enough milk or cream to get the consistency you want.  Frost cookies.  Store in covered container.

Peanut butter chip chocolate cookies stuffed with a homemade Reese’s pb cup

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I had some peanut butter chips to use up, so I decided to put them in chocolate cookies and stuff them with a homemade mini Reese’s peanut butter cup.  

And I covered the bottoms of the cookies with melted hershey kisses.  A lot, I know.   But I think they will be a big hit.

I chilled the individual doughs for a few hours before baking to help keep them puffy.  I also attempted to press a few extra chips on top of the cookies as soon as they came out of the oven.

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

  • Homemade mini reeses
  • 1/4 cup butter
  • 1 cup peanut butter
  • 1/4 cup brown sugar,  firmly packed into measuring cup
  • 1 1/4 cups powdered sugar
  • Milk

In a saucepan, over medium heat, heat and stir butter, peanut butter and brown sugar to a boil.  Remove from heat. Add powdered sugar.  Blend in 1 to 2 tbs of milk so mixture is easy enough to form into balls.  (You might want to let it cool down before rolling into balls).   Once they are rolled, pop them in the fridge in a covered container to firm up.

  • Cookies ingredients
  • 1 1/2 cups butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 1/2 cups flour
  • 1 cup unsweetened baking cocoa
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 cup peanut butter chips

Directions- in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Mix in dry ingredients.   Stir in chips.  Scoop out 1,/4 cups of dough and divide in half.  Slightly flatten each half.  On one half, place a Reese’s ball.  Top with other flattened half.  Seal edges.  Chill a few hours.  When ready to bake, preheat oven to 350 degrees.   Line a cookie sheet with parchment paper, stagger cookies on sheet.  

Bake 12 to 14 minutes.  Cool completely.     If you want, melt some hershey kisses and dip the bottoms of cookies in.  Let chocolate  dry, bottom side up of cookies. 

Store in covered container. 

Frosted Sugar cookies bars

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Instead of making cutout cookies, I opted for sugar cookie bars.    The recipe is easy, it makes thick bars, with the texture of a fudgy brownie. A simple vanilla frosting, with unicorn graffiti sprinkles in the bars and on top of the frosting.

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

  • Bars ingredients list
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 tbs vanilla
  • 2 1/2 cups flour
  • 3/4 tsp salt
  • Unicorn graffiti

Directions – preheat oven to 350 degrees.   Line an 8×8 pan with parchment paper.  Set aside.  In a bowl, cream butter and sugar.  Add eggs and vanilla.  Blend in flour and salt.   Stir in unicorn graffiti.   Even spread into prepared pan.   Bake 15 minutes, no longer.   Cool completely.

  • Frosting ingredients
  • 1,/4 cup butter, softened
  • 1 tsp vanilla
  • 2 cups powdered sugar
  • 2 to 4 tbs milk

In a bowl, cream butter and vanilla.  Blend in powdered sugar.   Add enough milk to get the consistency you want.  Sprinkle unicorn graffiti on top.  

Store in covered container.  Thanks so much for stopping by.

Brown butter Quadruple chip cookies

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It’s been a week that’s felt like a year.  From the Bills’ season ending loss to Sean getting fired to the team’s press conference that got everyone all kinds of worked up.  And it is Sabres gameday, which is a beacon of light. So I present quadruple chip cookies.  These are made with browned butter, all purpose and bread flour, and four kinds of chips – semisweet, dark, mini and milk chocolate. 

Scoop your flour from your four containers into your measuring cup so you get the right amount.  Firmly packed brown sugar into measuring cups.  And preheat oven before baking.  Don’t bake longer than 13 minutes.

  • Ingredients list
  • 11/4 cups butter, browned
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp salt
  • 2 tbs water
  • 1 1/3 cups bread flour
  • 11/3 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/2 cup mini chocolate chips
  • 1/2 cup dark chocolate chips

Directions – preheat oven to 350 degrres.  Place butter in a fry pan and cook over medium heat until brown specs appear, likely 7 to 10 minutes.   Place in fridge for 20 minutes to cool.   In a bowl, mix butter and brown sugar. Add eggs, water, vanilla and salt.  Blend in flour, baking powder and baking soda.    Mix in chips.  Line cookie sheets with parchment paper.  Scoop out 1/4 cups of dough.  Stagger on prepared sheets. Bake 13 min, no longer.  Cool completely.  Store in covered container.

Thanks for stopping by!

Brownies made with ice cream and hot fudge

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Game day treat # 2!

In addition to oatmeal creme pies, I decided to whip up some brownies.   These use a brownie mix,

a friendly’s individual size ice cream sundae container,

hot fudge, eggs and vegetable oil.

  • Ingredients list
  • 1 brownie mix
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/4 cup hot fudge
  • 1 cup ice cream (I used a friendly’s individual sundae )

Directions – preheat oven to 350 degrees.  Spray a baking pan with baking spray.    In a bowl, combine brownie mix, eggs and oil.  Blend in ice cream and hot fudge.   Evenly spread into prepared pan.  If you use 9×13 pan, bake 20 to 25 minutes or until a toothpick inserted in center comes out with a few moist crumbs ( If you use and 8×8, bake 28 to 32 minutes). Remove from oven and immediately,  gently press chocolate chips in top of brownies. 

Cool completely. Thanks for stopping by.  Go Bills!  Go Sabres!