Tag Archives: vanilla

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!

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.

The most ridiculous treat I have ever made

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In honor of the US women’s Olympic hockey team winning the gold medal and our men’s team taking on Canada for gold Sunday, I really wanted to step up my dessert game.   I saw Costco has this new chocolate chip cookie bar cake –  a  chocolate cake layer, creamy filling with pieces of edible cookie dough, chocolate chip cookie cake, topped with a thin layer of chocolate frosting.   I think next time, I would put the cookie cake layer on the bottom (because it is kind of heavy) or make a yellow layer and add chocolate chips to it.  It took a while to make, but the weather is not great, so why not try this?

Remember to scoop your flour from your flour bag into your measuring cups so you get the right amount.  Same goes for your powdered sugar and baking cocoa.  And, preheat your oven before baking.

Before you start this process,  take out 4 and 1/2 sticks of butter and set aside, so they soften.

Also take out 3/4 cup ice cream and put in a cup before baking, in the fridge, so it melts.

I used chocolate chip cookie dough

I didn’t want to make this using 9×13 pans, so I found these 8×10 at the dollar tree.

  • Fudgy chocolate cake layer ingredients
  • 1/2 cup butter, melted
  • 1 1/4 cups brown sugar, firmly packed into measuring cups
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup flour
  • 1 /4 cup plus 2 tbs unsweetened baking cocoa
  • 1/2 tso baking soda
  • 1/2 tsp salt
  • 1/2 cup hot water

Directions -Preheat oven to 350 degrees.  Line an 8×10 pan with parchment paper and set aside.  In a bowl, combine melted butter and brown sugar.  Add eggs and vanilla.  Mix in dry ingredients.    Pour in water and just stir until batter evenly blended.  Pour into prepared pan.  Bake 25 to 30 minutes, until a toothpick inserted in center comes out with a few moist crumbs.  Cool completely.

  • Chocolate chip cookie cake ingredients
  • 1 cup butter, melted and cooled 5 minutes
  • 1 cup brown sugar, firmly packed into measuring cup
  • 3/4 cup sugar
  • 2 eggs
  • 1 egg yolk
  • 2 tsp vanilla
  • 2 1/2 cups flour
  • 1 tbs cornstarch
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup chocolate chips (plus 1/2 cup)

Directions – preheat oven to 350 degrees.  Line an 8×10 pan with tin foil and spray with baking spray.  Set aside.  In a bowl, blend butter, sugar, brown sugar, eggs, yolk and vanilla.  Add dry ingredients.  Mix in 1 cup chips. Press into prepared pan.  Sprinkle 1/2 cup chips on top.  Gently press down gently.  Bake 30 minutes (edges will be golden).  Cool completely.

  • Ice cream flavored filling ingredients
  • 1/2 cup butter, softened
  • 3/4 cup ice cream, melted
  • 3 1/2 cups powdered sugar
  • Milk

Directions – in a bowl, using a hand mixer,  blend butter and melted ice cream smooth.  Slowly, blend in powdered sugar and enough milk to get the consistency you want.

  • Edible cookie dough ingredients
  • 2 cup flour (heated in a microwave safe bowl for 60 seconds for safety purposes)
  • 1/4 cup butter, softened
  • 1/2 cup brown sugar, firmly packed into measuring cup
  • 1 tsp vanilla
  • 1/2 cup mini chocolate chips

Directions – in a bowl, using a hand mixer, beat brown sugar and butter for 2 minutes.   Add vanilla.  Mix in flour then mini chips.  Scoop out tsp of dough.  Set aside.

  • Chocolate frosting ingredients
  • 2 tbs butter, melted
  • 2 tbs unsweetened baking cocoa
  • 2 cups powdered sugar
  • 2 tbs milk

Directions – in a bowl, blend butter and cocoa.  Mix in powdered sugar.  Add enough milk to get the consistency you want.

Now it’s time to assemble this monstrosity!  I am putting this together like Costco does… but next time, I think I will put the chocolate chip cookie cake layer on the bottom, perhaps leave out the cookie dough pieces from the filling and maybe skip the frosting, or drizzle  melted chocolate chips.

On a tray, place the chocolate cake layer.

Evenly spread ice cream filling on top.

Gently press in cookie dough pieces.

Top with chocolate chip cookie dough layer.

Frost with chocolate frosting.

A side view

Cut into pieces and store in covered container.

Thanks so much for stopping by!

Valentine’s Day Cutout cookies

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With Valentine’s day approaching, I am trying to make as many different varieties of cutout cookies using my heart cookie cutters.  These use crisco in the cookies and you can leave them plain, sprinkle sugar on top before baking or frost them, after they are completely cooled,with a simple vanilla frosting.

  • 1 1/3 cups crisco
  • 1 1/2 ,cups sugar
  • 1 egg
  • 1 1/2 tbs plus 1 tsp milk
  • 2 cups flour
  • 11/2 tsp baking powder
  • 1/4 tsp salt

Directions – preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Set aside.  in a bowl, cream crisco and sugar.  Add egg, milk and vanilla.  Blend in dry ingredients.  Sprinkle a clean, flat surface with flour. Cut out cookies and stagger  on prepared sheet. 

Bake 7 to 9 minutes, no longer.  Cool completely.  

 

Turtle cookies

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Something a little different today – turtle cookies – a chocolate cookie with chocolate chips, chopped up pieces of caramel and finely ground pecans. 

Remember to scoop your flour from your flour bag into you measuring cup so you get the right amount (same goes for the baking cocoa).  I chilled these for about an hour before baking.  And preheat your oven just before baking.

  • Ingredients list
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1/2 tbs corn syrup
  • 1 tsp vanilla
  • 1/4 cup unsweetened baking cocoa
  • 1 1/4 cups flour
  • 1 tsp cornstarch
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup milk chocolate chips
  • 1/2 cup finely chopped caramel
  • 1/2 cup pecans, finely ground

Directions – in a bowl, cream butter, sugar and brown sugar.  Add egg, corn syrup, and vanilla.  Blend in dry ingredients.  Fold in chips, chopped caramel and nuts.   Scoop out 1/4 cups of dough.  Chill and hour. When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet (these don’t spread too much).  Bake 10 minutes, no longer.  Cool completely.  Store in covered container.

Thanks so much for stopping by. 

Chocolate peanut butter cookies

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While trapsing through the grocery store today, I stumbled up JIF chocolate peanut butter.   So I used it in one of my peanut butter cookie recipes and topped them with melted hershey kisses.

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

  • Ingredients list
  • 1 cup crisco
  • 1 1/2 cups chocolate peanut butter
  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 2 eggs
  • 4 tbs milk
  • 2 tsp vanilla
  • 2 cups all purpose flour
  • 1 cup bread 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, chocolate peanut butter, sugar and brown sugar.  Mix in eggs, milk and vanilla.  Blend in dry ingredients.  Scoop our 1/4 cups of dough and roll tops in extra granulated sugar.  Stagger cookies on sheet.  Bake 10 minutes, no longer.  Cool completely.  Top cookies with melted hersey kisses.

Store in covered container.

Frosted Snowball bars

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Another frigid day, so another baking day for me.  Instead of making snowball or mini chip snowball cookies, I opted for bar form.   One half contains mini chocolate chips, the other side is plain.  And I frosted them. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (same goes for the powdered sugar).  Preheat your oven to 350 degrees before baking.

  • Ingredients list
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup powdered sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 1/4 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup mini chocolate chips

Directions – preheat oven to 350 degrees.  Line and 8×8 pan with tin foil and spray with baking spray.  In a bowl, cream butter, sugar and powdered sugar.  Add egg and vanilla.  Mix in dry ingredients.  Scoop out 1/2 of dough and evenly spread into one  side of the prepared pan.  Add mini chips to rest of dough.   Spread evenly into other side of pan.

Bake 25 minutes, no longer.  Remove from oven and sprinkle powdered sugar on top.  Cool completely.    I then frosted them with vanilla frosting.  

Store in covered container.

Massive peanut butter cookies

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The other day I made huge chocolate chip cookies, so today I decided to made some pretty big peanut butter cookies. 

These use a combo of bread and all purpose flour, but you can use just all purpose flour if you want.

Remember to scoop flour from your flour bag into your measuring cups so you get the right amount.  

  • Ingredients list
  • 1 /2 cup butter, browned
  • 1/2 cup peanut butter
  • 3/4 cup brown sugar, firmly packed into measuring cup
  • 1/4 cup sugar
  • 1 egg
  • 2 tsp vanilla
  • 2 to 4 tbs heavy cream
  • 1 1/4 cups all purpose flour
  • 1/2 cup bread flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup peanuts, finely ground
  • Extra sugar

Directions – preheat oven to 375 degrees.  line a cookie sheet with parchment paper.   In a bowl, combine butter, peanut butter, sugar and brown sugar.  Add egg, vanilla and 2 tbs heavy cream.  Mix in dry ingredients.  if dough seems a little dry, add more heavy cream.   Divide dough into 3 equal pieces, then divide each of those pieces in half.  Roll into balls, then  each  in extra sugar.  Stagger cookies on sheet.  Bake 14 to 15 minutes, no longer.  Cool completely.   Store in covered container.

Thanks for stopping by!

Frosted brownie cookies

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These are awesome!  I used a combo of hersheys unsweetened baking cocoa and black cocoa (I could not find hersheys special dark baking cocoa,  so i tried to make my own).  I used a vanilla frosting, but use whichever flavor you want (peanut butter or chocolate would be nice options too).

Remember to scoop your flour and baking cocoa from their containers into your measuring cups so you get the right amount.   I recommend chilling the individual balls of dough for a day or two.  And, preheat your oven before baking.

  • Ingredients list
  • 6 tbs butter, melted
  • 1 1/2 cups sugar
  • 4 tbs honey
  • 2 tsp vanilla
  • 2 egg whites
  • 1 1/3 cups flour
  • 1 cup unsweetened baking cocoa
  • 1 tsp baking powder
  • 1/2 salt

Directions -in a bowl, combine butter, sugar, honey,  vanilla and egg whites.   Fold in dry ingredients.   Scoop out 1/4 cups dough.   Chill overnight.   When ready to bake, preheat oven to 350 degrees.   Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 7 minutes.  Cool completely.

  • Frosting ingredients
  • 1/4 cup butter, softened
  • 2 to 3 cups powdered sugar
  • Milk
  • Vanilla

Combine ingredients, using enough milk to get the consistency you want.  Frost cookies.

Store in covered container.