After back to back days of 90+ degrees, I turned on the AC (the house was 81 degrees). I did not want to turn on the oven to bake, so I opted to make no bake peanut butter bars. The triple chip chocolate cookies will have to wait to be baked another day.
Oreo crust ingredients
20 oreos,finely crushed
1 stick of butter, melted
Directions – line an 8×8 pan with tinfoil and spray with butter spray. combine oreos and butter and press into prepared pan.
In a bowl, combine ingredients and blend smooth. Spread over oreo crust.
Topping – in a microwave safe bowl, combine 1 cup milk chocolate chips and 1 tbs vegetable oil. Microwave in 30 second increments until you can stir smooth. Spread on top of peanut butter layer. Chill in fridge and cut. Store in covered container.
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These are a cakey chocolate chip cookie. Very soft and pillow. I used a half all purpose flour and half bread flour. I incorporated bread flour because I wanted to prevent them from spreading too much. I also froze the dough pieces for 20 minutes to prevent spreading.
Scoop the flour from your flour bag into your measuring cup so you get the right amount and preheat your oven for 20 minutes before baking so it cycles to the right temp.
Ingredients
10 tbs butter, softened
4 tbs crisco
3/4 cup sugar
1/4 cup brown sugar
2 eggs
2 tsp vanilla
1 1/4 cups flour
1 cup bread flour
1/2 tsp baking soda
1 tsp salt
1 tbs cornstarch
2 cups chocolate chips
Directions – cream butter, brown sugar and sugar. Add eggs and vanilla. Blend in dry ingredients. Fold in chips. Scoop out 3 tbs dough and form into tall mounds. Freeze 20 minutes or chill an hour or two. Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with parchment paper. Stagger cookies on sheet – a row of 2, a row of 1, a row of 2, a row of 1. Bake 12 to 14 minutes. Bottoms will be golden and tops should be mostly set. They will firm up after taken out of the oven. Cool completely and store in covered container.
These are a wonderful cookie – fudgy, soft and made with three kinds of chips – semisweet, milk chocolate and dark chocolate. They stayed nice and puffy too, which I love. Flat cookies are not my bag.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. (Don’t directly pour from the bag into the measuring cup). I recommend chilling the scooped out dough for a few hours to prevent cookies from spreading. I also recommend you preheat your oven to 325 degrees for 20 minutes before baking so it cycles to the right temp.
Ingredients
1/2 cup butter, melted
1 cup brown sugar
1/2 cup sugar
1 egg
1 egg yolk
1/4 cup chocolate syrup
1 tsp vanilla
2 cups flour
1 tbs cornstarch
1/2 tsp baking soda
1/4 cup baking cocoa
1/3 cup milk chocolate chips
1/3 cup white chocolate chips
1/3 cup semisweet chocolate chips
Directions – in a bowl, combine butter, sugar and brown sugar. Add egg, yolk, and vanilla. Fold in chocolate chips. Blend in dry ingredients. (You may need to use your hands to mix it all together if your mixer can’t get it done. Stir in chips. Scoop out 2 tbs of dough and roll into balls. Chill a few hours or overnight. Preheat oven to 325 degrees for 20 minutes before baking. Line a cookie sheet with nonstick baking liners or parchment paper. Stagger cookies on sheet. Bake 11 minutes (no longer). Cool completely. Store in covered container.
Thanks so much for stopping by today! I hope you have a day filled with peace and joy. And remember to be kind. Your kindness may be just what some one needs.
While trying to decide between. A chocolate chip and chocolate chocolate chip cookie, I just decided to combine them and present this monstrosity for the Bills victory cookies. Wow, does my mood change after a win.
I decided to brown the butter with these. You don’t have to, but browned butter can give treats a unique and delicious taste. I recommend chilling this dough. Remember to spoon your flour from your flour bag into your measuring cup and to preheat your oven to 325 degrees before baking. I baked these for 18 minutes. I have no idea if they are done, but did not want to burn them. I think my ESPN friends will still be happy with them.
Here are some tips to brown butter – cook it in a pan over low to medium heat, stirring occasionally, until you see little brown bits. Remove from heat and cool 5 to 10 minutes.
Cookie monster!
Chocolate chip cookie dough
3/4 cup butter, browned
1 cup brown sugar
1/2 cup sugar
1 egg
1 yolk
1 tsp vanilla
2 cups flour
1/2 tsp baking soda
1 tbs cornstarch
1 cup chocolate chips
Directions – in a bowl, combine browned butter, sugar and brown sugar. Add egg, yolk and vanilla. Blend in dry ingredients. Stir in chips
Chocolate chocolate chip cookie dough
3/4 cup butter browned
1 cup brown sugar
1/2 cup sugar
1 egg
1 yolk
1 tsp vanilla
1 1/2 cups flour
1/2 cup baking cocoa
1/2 tsp baking soda
1 tbs cornstarch
1 cup chocolate chips
Directions – in a bowl, combine browned butter, brown sugar, sugar. Add egg, yolk and vanilla. Blend in dry ingredients. Mix in chips.
Forming the cookies – scoop out 3 tbs of each dough and mold together, forming a tall mounds of dough. Chill a few hours or overnight. Preheat oven to 325 degrees. Line a cookie sheet with parchment paper. Stagger cookies on it.
This is what I mean by staggering cookies
Bake 15 to 18 minutes (you will see a few golden patches on top). Cool completley. Store in covered container.
Now that’s a cookie!
Thanks for stopping by today!!! Sending you love, peace and joy!
Another endeavor as I attempt to use up leftover Halloween candy. These are snickers stuffed peanut butter cookies. I recommend freezing the fun size snickers for an hour or so. It keeps them from melting too much when baking.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Preheat oven to 375 degrees for 20 minutes before baking so it cycles to the right temperature.
Ingredients
1 cup crisco
1 1/2 cups peanut butter
2/3 cup sugar
2/3 cup brown sugar
2 eggs
4 tbs milk
1 tsp vanilla
3 cups flour
2 tsp baking powder
Fun size snickers, frozen (or other candy)
Directions – preheat oven to 375 degrees for 20 minutes before baking. Line a cookie sheet with nonstick baking liners or parchment paper. In a bowl, cream peanut butter, crisco, sugar, and brown sugar. Add eggs, milk, and vanilla. Blend in dry ingredients. Scoop out 1 1/2 tbs dough. Flatten slightly.
Place a frozen snickers on top.
Scoop out another 1 1/2 tbs dough and flatten slightly
Seal edges and place on prepared sheets. Bake 9 to 11 minutes. You will see gold patches around the bottom edges. Cool completely. Store in covered container.
These sugar cookies are awesome.. so easy to make and so soft. And no chilling of the dough is necessary. These cookies are my all-time favorite to make, bringing back memories of making cutouts with my mom. I am terrible with decorating, so these jack o lanterns are one of the few things people can decipher. I started out frosting some and decorating with mini yellow and green m&ms. That was too time-consuming, so I sprinkled a handful on top of some other cookies instead. Then, to speed up the process, I made sandwich cookies.
Jack o lantern
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. And, preheat your oven for 20 minutes before baking so the oven cycles to the right temp.
A handful of m&ms
Ingredients
1 1/2 cups crisco
1 1/3 cups sugar
4 eggs
1 tsp vanilla
4 cups flour
1 tsp baking powder
Preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with non-stick baking liners. In a large mixing bowl, cream crisco and sugar 3 to 4 minutes. Blend in eggs and vanilla. Slowly blend in dry ingredients. Lightly flour your countertop. Roll out dough to desired thickness (I like mine thick), and cut. Place on prepared cookie sheer. Bake 8 or 9 minutes. (Cookies will be light, but no doughy. Do not overcook). Cool completley.
Frosting ingredients
3 tbs melted butter
4 cups powdered sugar
Milk (enough to get the consistency of frosting you want)
1 tsp vanilla
Blend together. Frost or fill cookies. Store in covered container.
And the sandwich cookie!
Thanks for stopping by today!!! Wishing you love, happiness, and joy
I have this bag of mini m&ms that seems endless. No matter what I bake, there always appears to be a half bag left. In my attempt to use them up, I present chocolate cookies with mini m&ms and milk chocolate chips. Here’s to week 4! Go Bills!
Remember to scoop your flour and baking cocoa from your flour bag into your measuring cup, so you get the correct amount. Also, preheat your oven to 350 degrees or 20 minutes before baking so it cycles to the right temp.
Football Friday
Ingredients
1 cup butter, melted
1 cup brown sugar (firmly packed into measuring cup)
2 eggs
1 tsp vanilla
1 3/4 cups flour (scooped from flour bag into measuring cup)
1 cup baking cocoa
11/2 tsp baking soda
1 cup mini m&ms
1 cup milk chocolate chips
Direction – preheat oven to 350 degrees for 20 minutes before baking. Line a cookie sheet with parchment paper. mix butter and brown sugar. Add eggs and vanilla. Blend in dry ingredients and fold in chips and candy. Scoop out 1/4 cups of dough. Using floured hands, shape dough into tall mounds and stagger on prepared cookie sheets. Bake 13 minutes. (Do not overtake or they will dry out). Cool completely. Store in covered container.
One week from tonight, the Bills and Rams kick off the 2022 NFL season. And to celebrate, such an occasion, I made brownies. Plus they fulfill Rob’s treat request. A win-win. Go Bills !!!
A couple of tops for you – remember to spoon your flour from your flour bag into your measuring cup. Also, preheat your oven to 350 degrees for 20 minutes before baking so it cycles to the right temperature.
Ingredients
1/2 cup butter
1/2 cup dark chocolate chips
2 eggs
1 cup sugar
1/3 cup baking cocoa powder
1/2 cup flour
1/2 cup chocolate chips
Directions – preheat oven to 350 degrees for 20 minutes before baking. Line and 8×8 pan with parchment paper and spray the papered pan. In a microwave safe bowl, heat dark chocolate chips and butter in 30 second increments until you can stir it smooth. Add sugar and eggs. Blend in cocoa and flour. Fold in chocolate chips. Spread into pan. Sprinkle with additional chips. Bake 20 to 25 minutes, or until a toothpick inserted in center comes out with a few moist crumbs. Cool completely (although Rob is never good at that step before eating). Cut and store in covered container.
With summer in full swing, I figured a smores recipe was in order. (Nothing like heating the oven up on a humid day!) These are a chocolate cookie topped with a Graham cracker cookie and frosted with toasted marshmallow frosting the topped with melted milk chocolate. This basically is a chocolate chip cookie dough, divided in half with a few ingredients added to each divided half to get the chocolate and graham cracker cookie dough. I tossed some milk chocolate chips in the graham cracker cookie. You can leave them out or also add some to the chocolate cookie too.
Yum!
I chilled these cookie dough mounds overnight. They still spread and are huge, but I felt the chilling of the dough was still beneficial. Remember to scoop your dough from your flour bag into your container so you get the right amount. Also, preheat your oven to 350 degrees for 20 minutes before baking so you get to the right temp.
Cookies ingredients
1 1/2 cups butter, softened
1 cup sugar
1 1/4 cups brown sugar
3 eggs
1 tbs vanilla
3 1/2 cups flour
Additional 1/4 cup flour
2 tsp baking soda
1 tsp baking powder
1 tbs cornstarch
1 1/2 cups graham cracker crumbs
1/2 cup baking cocoa
1 cup milk chocolate chips
Directions- cream butter, sugar and brown sugar. Add eggs and vanilla. Fold in 3 1/2 cups flour, baking soda, baking powder and cornstarch. Divide dough in half. To one half, blend in graham cracker crumbs. Divide into 12 even size pieces. Roll into balls and slightly flatten. To other half, add baking cocoa and remaining 1/4 cup flour. Divide into 12 even size pieces. Roll into balls and slightly flatten.
Graham cracker cookie dough on top of chocolate cookie dough
Place a graham cracker flattened dough on top of a chocolate flatten dough.
Chill a few hours. Preheat oven to 350 degrees for 20 minutes. On a cookie sheet lined with nonstick baking liners, stagger cookies. Bake 13 to 15 minutes (there will be light golden patches on the graham cracker cookie part). Cool completely.
Ready to be frosted!
Toasted marshmallow frosting ingredients
1/2 cup butter melted
2-3 cups powdered sugar
Milk
12 regular size marshmallows, toasted
Directions- beat butter and powdered sugar. Add enough milk to get the consistency you want. Set aside
To toast marshmallows – set oven to high on broil. Line a pan with tin foil and spray with Pam. Broil marshmallows, checking after increments of 45 seconds, to make sure they don’t burn. Immediately add to butter mixture. Fost cooled cookies.
Almost done!
Top with melted chocolate. Store in covered container.
Voila!
Thank you so much for stopping my today! I hope you have a wonderful day, filled with peace, love and happiness
When you can decide between a chocolate chip cookie and a brownie, you combine them! No better way to celebrate a weekend of game 7s in the NHL and NBA Playoffs. 7 game sevens total. Wow! What an awesome time of year!
Cookie monster!
Chocolate cookie ingredients
8 tbs butter
2/3 cup chocolate chips
1 tsp vanilla
2 eggs
3/4 cup brown sugar
1/4 cup sugar
1 3/4 cups flour
1/4 cup baking cocoa
1 tsp baking powder
1 tsp cornstarch
1/3 cup chocolate chips
Directions – in a microwave safe bowl, melt butter and chips in 45 second increments until you can stir mixture smooth. In a bowl, beat eggs, sugar, brown sugar and vanilla. Add chocolate mixture. Blend in dry ingredients then chips. Chill for 15 minutes in fridge
Chocolate chip cookie dough ingredients
1/2 cup butter, cold, shredded with a cheese grater
1/2 cup brown sugar
1/4 cup sugar
1 egg
1 yolk
1 tsp vanilla
3/4 cup cake flour
1 1/4 cups flour
1 tbs cornstarch
1/2 tsp baking powder
1/2 tsp baking soda
2 cups chocolate chips
Directions – cream butter, sugar and brown sugar. Add egg, yolk and vanilla. Blend in dry ingredients. Fold in chips.
Cookie assembly – using a 1 1/2 cookie scoop (or measuring spoons), scoop out your dough. Layer a scoop of chocolate dough, a scoop of chocolate chip cookie dough, another scoop of chocolate dough, and another scoop of chocolate chip dough (6 tbs of dough, total). Roll into a ball to marble the doughs. Chill a few hours or over night.
This is how I stagger my cookies
When ready to bake – preheat oven to 400 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners or parchment paper, stagger cookies on a sheet. I fit 7 to a sheet. They do spread a little. Bake 15 to 18 minutes. Cool completely. Store in covered container.
Thank you so much for stopping by today. I wish you a day filled with peace, love and joy.
cookies by christine 