Tag Archives: treats

Chocolate chip cookies with crushed chips ahoy

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I am a big fan of adding crushed cookies or crushed nuts to treats to take it up a notch.  These chocolate chip cookies have some finely crushed chips ahoy mixed in the cookies and sprinkled on top before baking. 

I chilled the individual mounds of dough for a few days and they stayed nice and puffy.   Remember to scoop your flour from your bag into your measuring cup so you get the right amount.  And, preheat your oven before baking

  • Ingredients list
  • 1 cup butter, softened
  • 1/2 cup crisco
  • 3/4 cup sugar
  • 11/2 cups brown sugar, firmly packed into measuring cup
  • 2 eggs
  • 1 tsp vanilla
  • 3 3/4 cups flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 cups finely crushed  chips ahoy
  • 1 cup chocolate chips (I used mini in these)

Directions – in a bowl, cream butter, crisco, sugar and brown sugar.  Add eggs and vanilla.  Mix in dry ingredients, then crushed chips ahoy.  Stir in mini chips.  Scoop out 1/4 cups dough. 

Roll tops and sides of individual doughs  in extra crushed chips ahoy.

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 13 to 15 minutes, no longer.  

This is what happens when you forget to set the timer and have to keep checking the bottoms of the cookies with a spatula

Cool completely.   Store in covered container.

Black cocoa sugar cookie bars

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Instead of brownies, I thought I would make chocolate sugar cookie bars with black cocoa.  And topped with ganache (a fancy word for melted chocolate and heavy cream). 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (same for the black cocoa).  And preheat your oven to 350 degrees before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 tsp chocolate extract (or vanilla)
  • 2 cups flour
  • 1 cup black cocoa
  • 1 tsp baking powder
  • 1/2 tsp salt

Directions- preheat oven to 350 degrees.   Line a 9×13 pan with parchment paper and set aside.  In a bowl, cream butter and sugar.  Add eggs and extract.  Blend in dry ingredients,  slowly.   Evenly spread into prepared pan.  Bake 20 to 22 minutes, no longer.   Cool completely.

  • Ganache ingredients
  • 3/4 cup heavy cream
  • 2 cups chocolate chips

Directions- in a microwave safe bowl, heat cream 2 minutes.  Add chocolate chips.  Let sit 3 minutes.  Stir smooth.   Let sit 10 minutes, then frost bars. 

Cut and store in covered container..

Carrot cake snickerdoodle bars with mini chocolate chips and cream cheese frosting

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I noticed a carrot cake mix and a snickerdoodle cookie mix and thought they’d be perfect together in bar form, with some mini chocolate chips and cream cheese frosting.   Super easy recipe for the bars  just 5 ingredients! 

A perfect treat for Sabres game day as we go for a 6th straight win!

  • Ingredients list
  • 1 carrot cake mix
  • 1 snickerdoodle mix (minus the cinnamon sugar packet)
  • 3 eggs
  • 1 cup butter, melted
  • 1 cup mini chocolate chips (opt)

Directions – line a 9×13 pan with tin foil and spray with baking spray.  Set aside.   Preheat oven to 350 degrees.  In a bowl, blend cookie and cake mixes.  Mix in eggs and melted butter.  Stir in chips.  Evenly spread into prepared pan.  Bake 18 to 22  minutes (no longer).  Cool completely.  

  • Frosting ingredients
  • 1/2 cup butter, softened
  • 8 oz cream cheese, softened
  • 3 cups powdered sugar (scooped from container into your measuring cup so you get the right amount)
  • 2 tbs heavy cream
  • 1 tsp vanilla

Directions – in a bowl, cream butter and cream cheese.  Slowly blend in powdered sugar. Mix in vanilla and cream.  Frost bars. 

  Cut and store in covered container in fridge

Thanks for stopping by today

Toasted sugar, graham cracker, milk chocolate chip cookies stuffed with mallo cups

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Now that’s a cookie!

I had a bag of mallo cups and wanted to use them up, so I thought of making a s’mores related treat. 

I also have seen some articles that suggest using toasted sugar in cookie recipes, so I thought i would use the mallo cups stuffed in milk chocolate chip cookies made with toasted sugar and some finely ground graham crackers.

Stuffed with mallo cups

First about toasting the sugar- you don’t have to.. but if you want to – place the cup of sugar on a cookie sheet and spread to a relatively thin layer.  Bake in a preheated oven (350 degrees) for 15 minutes, or so, stirring every so often, until sugar is a light golden, like below.

I also used a combo of all purpose flour and bread flour.   Bread flour makes cookies a little more chewy.  You can use just all purpose flour entirely.

These are stuffed with Reese’s pb hearts (the mini chips are the marker)

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I recommend chilling the dough a few hours before baking.  And, preheat the oven before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup brown sugar, firmly packed into measuring cup
  • 1 cup sugar, toasted (see above for directions)
  • 3 1/2 tsp baking powder
  • 2 tsp baking soda
  • 2 tsp salt
  • 4 eggs
  • 3 cups all purpose flour
  • 1 1/2 cups bread flour
  • 1/2 cup finely crushed graham cracker crumbs
  • 2 cups milk chocolate chips
  • Mallo cups

Directions – in a bowl, cream butter, brown sugar, toasted sugar, baking soda, baking powder and salt.  Add eggs and blend well.  Mix in flours, then graham cracker crumbs.  If dough seems a bit dry, add a tbs or two of water.   Scoop out 1/ cup of dough.

Divide in half and slightly flatten each half.  

  On one half, place a mallo cups.

Top with other flattened half and seal edges. 

Chill a few hours.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with nonstick baking liners. Stagger cookies on sheet.  Bake 16 to 20 minutes (golden spots on top).  Cool completely.  Store in covered container.

Thanks for stopping by!

Caramel/Milk Chocolate/ Oreo topped brownies

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Rob asked for brownies today, with some crushed oreos on top.  So I made those, cut out a few for him and wantes to make the rest a little fancy, so I topped them with  caramel frosting, melted milk chocolate chips and crushed oreos.

My caramel layer got a little thicker and harder to  than I wanted, because I went to let Gracie in and the cold air hit it and really made it too thick to spread, so I microwaved it for 30 seconds and was able to spread it.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also preheat your oven to 350 degrees before baking.

  • Brownies ingredients
  • 1 cup butter
  • 1 3/4 cups dark chocolate chips
  • 1 1/2 cups sugar
  • 1/2 cup brown sugar, firmly packed into measuring cup
  • 5 eggs
  • 2 tsp vanilla
  • 1 1/4 cups flour
  • 1 tsp salt
  • 2 tbs special dark cocoa
  • 1 cup chocolate chips
  • Crushed oreos

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, melt butter and dark chocolate chips.   Mix in brown sugar and sugar.  One at a time, beat in eggs, then vanilla.  Do not overnight.  Blend in dry ingredients.  Mix in chips. Evenly spread into pan.  Sprinkle crushed oreos on top.  Bake 25 to 30 minutes or until a toothpick inserted in center comes out with a few moist crumbs.  Cool completely.  Using the bottom of a wooden spoon, poke holes, about halfway down, in brownies. 

  • Caramel frosting ingredients
  • 6 tbs butter
  • 1 3/4 cups brown sugar, firmly packed into measuring cups
  • 1/4 cup plus 3 tbs heavy cream
  • Pinch of salt
  • 2 tsp vanilla

Directions – in a saucepan, heat butter, brown sugar, heavy cream and salt over medium heat to a boil, stirring occasionally.  Once boiling, contstantly stir until thick (from 5 to 10 minutes).  Remove from heat and add vanilla. Wait a minute or two, then  pour over brownies.  Let set about 5 minutes.  

In a microwave safe bowl, melt 1 cups milk chocolate chips in 45 seconds until you can stir melted.  Pour over caramel layer.   Top with more crushed oreos.

Thanks so much for stopping by!

Brownie cookies with ice cream frosting and chocolate chip chip cookie dough

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I had a lot of leftover chocolate chip cookie dough from my cookie dough cookies, so I made some brownie cookies to help use it up!  I also used ice cream frosting on top.  You can use any flavor ice cream (i used cookie dough), or you can use a vanilla buttercream.

Remember to scoop your flour from your flour bag into your measuring cup  so you get the right amount.  After you scoop out the individual doughs, chill a few hours or overnight.   And preheat your oven before baking.

  • Cookie dough ingredients
  • 2 tbs butter, softened
  • 1/4 cup brown sugar
  • 1/2 tbs heavy cream
  • 1 tsp vanilla
  • 1/4 cup flour (heated in a microwave safe container for 30 seconds)
  • 2 tbs mini chocolate chips

Directions – in a bowl, cream butter and brown sugar for 3 minutes.  Add vanilla and cream.  Mix in flour.  Blend in chips.  Scoop out tsp of dough and freeze. 

  • 6 tbs butter, melted
  • 1 1/2 cups
  • 1 tsp vanilla
  • 4 tbs corn syrup (or honey)
  • 1 tbs vanilla
  • 2 egg whites
  • 1 1/2 cups flour
  • 1 cup baking cocoa (I used rodelle dark)
  • 1 tsp baking powder
  • 1/2 tsp salt

Directions – in a bowl, mix butter, and sugar.  Add egg whites, vanilla and corn syrup.  Blend in dry ingredients.  Scoop out 1/4 cups of dough.  Chill a few hours or overnight.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with nonstick baking liners.  Stagger cookies on sheet.   Bake 10 to 12 minutes, no longer.  Cool completely.

  • Frosting list
  • 1/4 cup butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 2 tbs ice cream, melted

In a bowl, blend butter, powdered sugar and vanilla.  Blend in ice cream.  Add more powdered sugar if you want a thicker consistency.

Frost cookies.

Top with cookie dough bites and store in covered container

Thanks for stopping by!

Vanilla cookie dough cookies with ice cream frosting

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I wanted to make something with cookie dough, so these are a chocolate chip cookie without the chips, an ice cream frosting and edible cookie dough on top.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  After you scoop out the dough, chill them for a few hours. Preheat your oven before baking.

  • Cookie dough pieces 
  • 2 tbs  butter, softened
  • 1/4 cup brown sugar, firmly packed into measuring cup
  • 1/2 tbs heavy cream
  • 1 tsp vanilla
  • 1/4 cup flour (heated in a microwave safe container for 30 seconds)
  • 1/4 tsp salt
  • 2 tbs  mini chocolate chips

Directions – in a bowl, cream butter and brown sugar for 3 minutes.   Add vanilla and heavy cream.  Mix in flour and salt.  Blend in chips.  Scoop out tsp of dough and place in a container in freezer.

  • Cookies ingredients list
  • 1/2 cup butter, softened
  • 1 cup brown sugar, firmly packed into measuring cup
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 cups flour
  • 2 tsp cornstarch
  • 2 tsp baking powder
  • 1 tsp salt

Directions – in a bowl, cream butter, sugar and brown sugar.  Add egg 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.   When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with nonstick baker liners.  Stagger cookies on sheet.  Bake 11 to 15 minutes (Bottoms will be lightly browned).  Cool completely.

  • Frosting ingredients
  • 4 tbs butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 2 tbs ice cream, melted

Directions- in a bowl, blend butter, powdered sugar and vanilla.  Mix in ice cream.  Add more powdered sugar, if needed, to get the consistency you want.

Frost cookies.

Place pieces of cookie dough on top and store in covered container.

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.

Celebrating another team USA win

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I wanted to bake to celebrate the US men’s hockey team gold medal game victory, but there is also a super winter storm coming and I am staying at the Doubletree hotel near work tonight, and time is of the essence.  Rob asked for doubletree cookies.  I found the recipe put out by doubletree and tweaked it.   Another higher level treat will be made at a later date for our US hockey  men.  Hoping we don’t lose power so the treat can be made later this week!!!

The game was stressful.  So much play was in our end.  When Jack’s game winner went in, I couldn’t believe it!  And it was so wonderful to see the late Johnny Gaudreau honored and that 2 of his kids were on the ice for the team picture.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Chill the scooped out dough a few hours.  And, preheat your oven  before baking. 

These bake at 300 degrees, per doubletree. 

  • Ingredients list
  • 1 cup butter, softened
  • 3/4 cup plus 1  tbs brown sugar, firmly packed
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup bread flour
  • 1 1/4 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbs cornstarch
  • 1/2 cup oats (either quick or rolled)
  • 2 cups chocolate chips

Directions – in a food processor, place oats, flour, baking soda, salt and cornstarch.    Process 1 minute.  Set aside.  in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Blend in oats mixture.  Fold in chips.   Scoop out 1/4 cups dough.  Chill an hour or 2.  When ready to bake, preheat oven to 300.  Line a cookie sheet with nonstick baking liners or parchment paper.  Stagger cookies on sheet.  Bake 20 to 23 minutes.  Cool completely.  Store in covered container.

Thanks for stopping by!