Tag Archives: yum

Cookie dough filled black cocoa  brownie whoopie pies

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For our MLB postseason Doubleheader- NLCS Game 3 and ALCS Game 4, I present black cocoa brownie whoopie pies with cookie dough filling.

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

  • Brownie whoopie pie ingredients
  • 1 cup butter, melted
  • 1 cup sugar
  • 1/2 cup brown sugar, firmly packed into measuring cup
  • 2 tsp vanilla
  • 2 eggs
  • 2 cups flour
  • 1/2 cup black cocoa
  • 1 ts
  • 1 tbs cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt

Directions – in a bowl,  combine melted butter, sugar and brown sugar.  Add eggs and vanilla.  Blend in dry ingredients.   Scoop out 1/4 cups of dough and form tall mounds.   Chill a few hours.  Preheat oven to 350 degrees.   On a cookie sheet lined with parchment paper, stagger cookies doughs.  Bake 9 to 11 minutes, no longer.  Cool completely. 

  • Cookie dough filling ingredients
  • 1/2 cup butter, softened
  • 1/2 cup plus 2 tbs brown sugar, firmly packed
  • 2 tbs sugar
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 3/4 cup plus 2 tbs flour
  • 2 tbs milk
  • 1/4 cup mini chocolate chips (opt)

Directions – in a bowl, combine butter, sugar and brown sugar.  Add flour and salt.  Add enough milk to get consistency you want.  Mix in chips.

For assembly –

Cut cookies in half, place flat side up.

Top one half with a spoonfuls of cookie dough.

Top with other half of cookie and smush down lightly.

Store in covered container.

Thanks so much for stopping by!

Chocolate frosted peanut butter sugar cookies

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Another variation of a sugar cookie,  this time with peanut butter.  And chocolate frosting instead of melted milk chocolate.  These are nice and thick and sweet!

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 doughs for a few hours so they spread less.  And preheat your oven before baking.

  • Ingredients list
  • 1/2 cup butter, softened
  • 2 tbs vegetable oil
  • 1/2 cup peanut butter
  • 1/2  cup plus 2 tbs sugar
  • 1/4 cup plus 2 tbs powdered sugar
  • 1/4 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 egg
  • 1 tbs greek yogurt
  • 2 3/4 cups flour
  • Extra sugar

Direction – in a bowl, cream butter, peanut butter, sugar, vegetable oil, and powdered sugar.  Mix in cream of tartar, salt and baking soda.  Add egg, vanilla and Greek yogurt.   Blend in flour.  Scoop out 1/4 cups of dough.  Roll into a ball.  Spray the bottom of a drinking glass with cooking spray and slightly flatten dough ball.  Sprinkle with extra sugar.  Chill a few hours.   Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 10 minutes, no longer.  Cool completely.

  • Frosting ingredients list
  • 1/4 cup butter, softened
  • 1/2 tbs greek yogurt
  • 1 cup powdered sugar
  • 3 tbs unsweetened baking cocoa
  • 2 tbs heavy cream
  • 1 tsp vanilla

Directions – in a bowl, mix butter, Greek yogurt, powdered sugar and cocoa.   Add heavy cream and vanilla.   Frost cookies.  Store in covered container in fridge to firm up. 

Thanks so much for stopping by today!

Week 4 victory treats – Cookies and cream cookies stuffed with brownies

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Whew!  That was a very stressful Bills win today!  But a win is a win and worthy of victory treats!

I feel like I haven’t made stuffed cookies in a while, so I decided to whip some up.  These are a cookies and cream cookies, with crushed oreos and milk chocolate chips stuffed with brownies.  

You can use your favorite brownie recipe or a mix for these.  After they are completely cooled, I recommend cutting them in squares and putting them in the fridge.  

When baking the cookies – remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.   Also, after assembling the cookie dough stuffed with a brownie, chill the doughs a few hours.  And, preheat your oven before baking.

  • Ingredients list
  • 3/4 cup crisco
  • 3/4 cup brown sugar, firmly packed into measuring cup
  • 1/4 cup plus 2 tbs  sugar
  • 1 egg
  • 2 yolks
  • 1 tsp vanilla
  • 1 3/4 cups plus 2 tbs flour
  • 1 cup plus 2 tbs cake flour
  • 2  tsp cornstarch
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 15 oreos, chopped into pieces
  • 1 cup milk chocolate chips
  • Brownie squares

Directions – in a bowl, cream crisco, brown sugar and sugar.  Blend in egg, yolks and vanilla.  Mix in dry ingredients.   Fold in chopped oreos and chips.  Scoop out 1/4 cups of dough.

Divide in two pieces and flatten each. 

Top with a brownie square

Place other flattened half on top

Seal edges, completely covering brownie.  Chill a few hours.  When ready to bake, preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet. 

Bake 10 to 14 minutes.  Cool completely..

store in covered container

M&M sugar cookies (made with brown sugar because I ran out of granulated sugar)

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I wanted to make m&m sugar cookies and frost them.   All well and good, but i did not realize I was out of granulated sugar.   That has NEVER happened to me.  Not sure how I let that happen.   So I just subbed in brown sugar entirely for the granulated sugar.  And, I went and bought 2 huge bags of granulated sugar for future baking.

So I am only bringing in half of these tomorrow, with vanilla frosting.  The other half I will bake in a few days and frost them with chocolate frosting.

Remember to scoop your flour from your flour bag into your measuring cup so you get the correct amount (same goes for the powdered sugar).  chill your individual doughs and form them even taller before baking to keep them puffy. And preheat your oven before baking

  • Ingredients list
  • 1 cup butter, softened
  • 3/4 cup vegetable oil
  • 1 1/4 powdered sugar
  • 1 1/4 cups sugar
  • 2 eggs
  • 5 tbs water
  • 2 tbs vanilla
  • 5 1/2 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1/2 tsp salt
  • 1 cup m&ms

Directions – in a bowl, cream butter, oil, sugar and powdered sugar.  Add eggs, vanilla and water.  Blend in dry ingredients.   (It was a little humid the day i made these, so I added an extra cup of flour.  Your call if you want to do that).  Blend in m&ms.  Scoop out 1/4 cups of dough.  Chill a few hours.   Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet, form mounds a little taller.  Bake 11 to 14 minutes.  Bottoms with be lightly golden, tops might be a little gushy, but will be fine.   Cool completely.   

  • Frosting ingredients list
  • 1/2 cup butter, softened
  • 3 cups powdered sugar
  • 2 tbs milk
  • 1 tsp vanilla.

Directions- in a bowl, blend all ingredients well.  Frost cooled cookies.   Store in covered container.

Thank you for stopping by today!

Brown sugar brownies

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Stunningly, I am out of sugar.  I have no idea how that happened.  I am usually so on top of things.  But, when I went to bake brownies for Rob, I had no granulated sugar, so i had to use  brown sugar instead.  These are easy to make,  and fudgy and soft.  I will rectify the grave sugar error tomorrow and buy a huge bag from BJs.

Remember to preheat your oven to 350 degrees before baking.  I used an 8×11 Corning ware pan, so these bake in about 22 minutes.  If you use an 8×8 or 9×9, they will take longer.

  • Ingredients list
  • 1/2 cup butter
  • 1 cup brown sugar, firmly packed into your measuring cup
  • 1 cup chocolate chips (I used dark chocolate)
  • 2 eggs
  • 1 tsp vanilla
  • 3/4 cup flour

Directions – preheat oven to 350 degrees.  Spray a 8×11 pan with baking sprat and set aside.  Place butter, brown sugar and chocolate chips in  a microwave safe bowl.  Place in microwave for 1 minutes.  Stir until chips are completely melted.  You may have to continue to heat in additional 15 second increments to completely melt mixture. Add 2 eggs and vanilla.  Blend in flour.   Evenly spread into pan.  Bake 20 to 25 minutes or until a toothpick inserted in center comes out with a few moist crumbs.  Cool completely.  

Store in covered container. 

Peanut butter black and tan cookies

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I wanted to make a different version of the black and white/ half moon cookies.  Honestly, I don’t know the difference between the two.  Anyways, I opted for a  peanut butter cookie base and used a peanut butter frosting and 2 chocolate frosting. One is  with milk chocolate chips and I didn’t make enough, so I made a second batch with unsweetened baking cocoa.  I never get the amount of frosting right.  Either too much or too little.  Ugh.  Oh and while taking a picture for this blog, I dropped a cookie on the floor.  Gracie was not fast enough to get it before i tossed it in the garbage.

For the buttermilk, I used a sacco mix with water.  You can also add 1 tbs or lemon juice or white wine vinegar to the 2/3 cup of milk, let it sit for 5 minutes and that also makes buttermilk.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I also chilled the mounds of dough for a few hours before baking and shaped them a little taller to prevent from spreading as much.  Preheat your oven to 350 degrees before baking.  And don’t bake longer than 12 to 13 minutes.  Tops may be a little gushy, but after they cool, pop them in the fridge to help firm them up.

  • Cookie ingredients
  • 1/2 cup butter, softened
  • 1/2 cup peanut butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk

Directions – in a bowl, cream butter, peanut butter and sugar.  Add eggsand vanilla. Blend in dry ingredients then buttermilk.  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 and stagger cookies.  Bake 12 to 14 minutes, no longer.  Cool completely.

  • Chocolate glaze
  • 2/3 cup chocolate chips
  • 1 tbs butter
  • 1 tbs corn syrup

Directions – melt chips and butter.   Add corn syrup

  • Peanut butter glaze
  • 1/3 cup peanut butter
  • 3 tbs butter, soft
  • 1 1/2 cups powdered sugar
  • 3 tbs heavy cream

Blend together.

Place completely cooled cookies flat side up.  Frost one side with peanut butter frosting, the other with chocolate frosting.  Store in covered container.

Thanks so much for stopping by today!

Brown sugar topped with brown butter frosting

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I wanted to mix up my cookie game, so instead of sugar cookies or non chocolate  cookie,  I made brown sugar cookies.  Brown sugar is the only sweetener I used.  And I frosted them with brown butter frosting?  Is it brown butter, or browned butter?   I have no idea.  The process to brown butter is the same either way.  You cook it in a saucepan over medium low heat for about ten minutes, until you see specs of brown in it.  Then you immediately remove it from the stove top and set aside so it does not burn.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Chill the individual doughs before baking.

  And preheat your oven before baking.

  • Ingredients list
  • 3,/4 cup butter, melted
  • 11/2 cups brown sugar, firmly packed into your measuring cup
  • 1 egg
  • 1 tsp vanilla
  • 2 cups flour
  • 2 tsp cornstarch
  • 1/4 tsp baking soda
  • 1/2 tsp salt

Directions – in a bowl, combine butter and brown sugar.  Add egg and vanilla.  Blend in dry ingredients.  Scoop out 1/4 cups of dough.  Chill a few hours.  Line a cookie sheet with parchment paper and stagger cookies.

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

  • Brown butter frosting ingredients
  • 1/2 cup butter, browned
  • 3 cups powdered sugar
  • Heavy cream
  • 1 tsp vanilla

In a bowl, combine brownie butter and powdered sugar.   Add vanilla, then enough cream to get the consistency you want.  Frost cookies. 

Store in covered container.

Fudge brownies cookies with 3 kinds of chips (and special colored M&MS)

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These are a chocolate brownie cookies.  Some have peanut butter chips, some have milk chocolate and others have semisweet.  To differentiate between the milk and semisweet, I placed one red M&M and one blue M&M on the semisweet ones.   You guys guess why I chose red and blue.  🦬🦬🦬🦬🦬🦬

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also, after your scoop out your dough, gently press the chips around the cookie instead of mixing them in with the batter.  Chill the individual doughs for a few hours to prevent spreading.  And, preheat your oven before baking so it cycles to the right temp.

  • Ingredients list
  • 2/3 cup butter crisco
  • 2 cups of sugar
  • 4 eggs
  • 1 1/2 cups flour
  • 1 cup unsweetened baking cocoa
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • Chips!

Directions – in a bowl, cream crisco and sugar.  Add eggs, one at a time, and blend well.  Mix in dry ingredients.   Scoop out 1/4 cups of dough.  Gently press chips on top and sides.  Chill a few hours.  line  a cookie sheet with parchment and stagger cookies (I fit 6 or 8 per sheet, depending on size of the sheet) Preheat oven to 350 degrees.  Bake 10 to 12 minutes, no longer.  Cool completely.  

Store in covered container.

Puffy peanut butter cookies

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One of my treats for week one for work tomorrow -puffy peanut butter cookies.  Super simple, sweet and soft.

Remmeber to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also chill the dough for a few hours to keep cookies puffy.

  • Ingredients list
  • 1/2 cuo crisco
  • 3/4 cup peanut butter
  • 3/4 cup brown sugar (firmly packed into measuring cup)
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 tbs milk
  • 2 cups flour
  • 1/4 tsp salt
  • 1 tsp baking soda

Directions – in a bowl, cream butter, peanut butter, sugar and brown sugar.  Add egg, milk and vanilla.  Blend in dry ingredients.   Scoop out 1/4 cups dough.   Roll into extra granulated sugar. Chill doughs a few hours.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.   Bake 10 to 12 minutes, no longer.  Cool completely.  Top with melted chocolate if you want. 

Store in covered container.

Frosted Black cocoa sugar cookies

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Oreo filling topping

These are a fun cookie.  A chocolate sugar cookie made with black cocoa (regular unsweetened cocoa is fine to use too).   You roll the dough into balls, gently smash them down and then sprinkle with sugar before baking.

Cookie dough topping

Remember to scoop your flour and powdered sugar from their containers so you get the right amount.   I advise chilling the smashed individual doughs for a few hours before baking.  And you can frost these however you want.  I used a homemade oreo filling, cookie dough and peanut butter filling.  And topped them all with melted milk chocolate chips.

  • Ingredients list
  • 1 cup butter, softened
  • 3/4 cup vegetable oil
  • 1 1/2 cups sugar
  • 3/4 cup powdered sugar
  • 2 Eggs
  • 2 tsp vanilla
  • 3 tbs Water
  • 5 1/2 cups flour
  • I cup Black cocoa
  • 3/4 tsp cream of tartar
  • 1/2 tsp Baking soda
  • 1/2 tsp salt

Directions- in a bowl, cream butter, sugar, powdered sugar and vwgetable oil.  Blend in eggs, water and vanilla.  Fold in dry ingredients.  Scoop out 1/4 cups of dough.  Spray the bottom of a glass with pam and gently flatten doughs a bit.  Sprinkle with sugar.  You may have to re-spray bottom of glass a few times.  Chill doughs a few hours.   Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 10 to 14 minutes, no longer.  Cool completely.   Frost as desired.  Store in covered container.

Peanut butter topping

Thanks so much for stopping by today!