Tag Archives: yummy

Brownie chunk cookies

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While trying to come up with a treat idea, I thought of chocolate chip cookies stuffed with brownies.  But instead of stuffing the cookies with brownies, I cut a batch of baked brownies into small squares and pressed chocolate chips in the top of each cookie before baking.

I used a browni mix and spread the batter into a 18×13 pan so the brownies would be thin and easier to incorporate into the dough as cubes.  If you don’t have any bread flour, use entirely all purpose flour.  I recommend chilling the individual doughs for several hours before baking

  • Ingredients list
  • 1 brownie batch, baked as directed and completely cooled.  Cut unto small cubes (i used a mix and baked the batter in a 13×18 pan at 325 degrees for 15 or so minutes.
  • 1 cup butter, softened
  • 1 cup brown sugar, firmly packed into measuring cup
  • 3/4 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 cups all purpose flour
  • 1 cup bread flour
  • 2 tsp baking soda
  • 1 tsp salt
  • Chocolate chips

Directions – in a bowl, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Mix in dry ingredients.  Gently fold in brownie cubes.  Scoop out 1/4 cups of dough.  Gently press chocolate chips into tops.  Chill several hours.  When ready to bake, preheat oven to 350 degrees.   Line a cookie sheet with parchment paper and stagger cookie doughs on sheet. 

Bake 11 to 15 minutes, no longer. 

Cool completely and store in covered container.

Thanks for stopping by!!

Nieman Marcus chocolate chip cookies

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This is one of those urban legend recipes.   Where a customer asked for a recipe from a Cafe and the employee said for two fifty.  The customer thought it was 2 dollars and 50 cents and the employee meant two hundred fifty dollars.  So the customer gave their credit card not realizing their different understanding, was charged, got mad,  and got even by passing the recipe on to everyone they knew.  

My friend’s mom gave me this recipe years ago (she knew it was not a true story, but shared with me due to my love of baking).  So here is is.

I was in a bit of a hurry, so i didn’t finely pulse the oats or hershey bar enough. Plus my blender is new and I am not sure of some of it’s limits.

I combined bread flour and all purpose flour.  You can use entirely AP flour of you want.  Freeze the chocolate bar and then gratinf it makes the grating process easier.  I also chilled the individual doughs overnight to keep them puffy.

  • Ingredients list
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 1/2 cups oats, finely ground (i used quick, but old fashioned likely would be fine too)
  • 1 cup all purpose flour
  • 1 cup bread flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 4 oz chocolate bar, grated
  • 2 cups chocolate chips

Directions – in a bowl, cream butter, brown sugar and sugar.  Add eggs and vanilla.  Mix in dry ingredients and oats.  Fold in chocolate and chips.  Scoop out 1/4 cups dough.  Chill several hours.   When ready to bake, preheat oven to 375 degrees.   Line a cookie sheet with parchment t paper.  Stagger on sheet like below.

Bake 13 minutes, no longer.  Cool completely.  

Store in covered container.

Brownie cookies stuffed with tollhouse bars

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I made some tollhouse bars for Rob to take to his mom and had a lot leftover, so i decided to stuff the rest in brownie mix cookies.   Of course, you can stuff them with whatever you want.  I ran out of tollhouse bars, so the last 2 were stuffed with golden oreos. 🙂

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 before baking.  Preheat your oven to 350 degrees before baking.

  • Ingredients list
  • 1 brownie mix
  • 1/4 cup flour
  • 2 eggs
  • 1/4 cup butter, melted
  • 1 tsp vanilla
  • Tollhouse bars cut into small squares, or other stuffables

Directions – in a bowl, mix brownie mix, flour, eggs, butter and vanilla.  Scoop out 1/4 cups dough and divide in half.  Flatten each half slightly.

Place a tollhouse square on top of one half.

Top with another half. 

Seal edges and place on covered container.  Place in fridge for several hours.    When ready to bake, line a cookie sheet with parchment paper, and preheat oven to 350 degrees.  Stagger cookies on sheet.  

Check cookies after 16 minutes to check how done they are.  Bake another 5 if needed, so cookies are no longer gushy. 

Cool completely.  You can put in fridge to firm them up.  Store in covered container.

Happy National chocolate chip cookie day!

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In honor of national chocolate chip cookie day, we will be celebrating at ESPN Radio with these chocolate chip cookies.  They are made with browned butter and bread flour.  I was in a hurry today,  so i needed a recipe with melted butter.  No time to chill, so bread flour helps with the cookies from spreading too much.

Spoon 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 cup butter
  • 1/4 cup sugar
  • 1 1/4 cups brown sugar,  firmly packed into measuring cups
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla
  • 2 tbs heavy cream
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups chocolate chips

Directions – preheat oven to 350 degrees.   Line cookie sheets with parchment paper and set aside.  place  butter in pan and cook over low-medium heat until you see brown specs.  it will look like this.

Cool in a bowl in fridge for 5 minutes.  Remove from fridge and mix in sugar and brown sugar.  Add eggs,vanilla and cream.  Blend in dry ingredients,  then chips. Scoop out 1/4 cups dough and stagger on prepared cookie sheets. 

Bake 12 minutes, no longer.  Cool completely. 

Store in covered container.

Peanut butter cookies stuffed with chocolate peanut butter

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Continuing my run of cookies stuffed with stuff, I present  butter cookies stuffed with chocolate peanut butter. 

You must bake these frozen, directly from the freezer to keep the chocolate peanut butter inside.  Remember to firmly pack your brown sugar into your measuring cup and scoop your flour from your flour bag into your measuring cup.  And preheat your oven before baking.

  • Ingredients list
  • 1 cup crisco
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup brown sugar, firmly packed into measuring cup
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder

Directions – scoop out tbs of chocolate peanut butter and freeze a few hours.  After a few hours, make your dough.   in a bowl, cream crisco,  peanut butter, brown sugar and sugar.  Add eggs and vanilla.  Blend in dry ingredients.   Scoop out 1/4 cups of dough.

Divide in half and flatten each half

Place one tbs of frozen peanut butter on one half

Top with other half

Seal edges.

Place in a container in freezer for a few hours.  When ready to bake, preheat oven to 375 degrees.   Once oven is preheated, take cookie doughs out from freezer and stagger on a cookie sheet lined with parchment paper

Bake 15 to 16 minutes, no longer.

Cool completely and store in covered container.

Peanut butter cookies stuffed with smores spread

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I saw this smores spread at Aldi and thought it would be perfect to scoop it out, freeze each one and stuff them in cookies.  I chose peanut butter cookies this time. I baked the dough frozen to keep the spread inside, so i highly suggest doing that.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  And preheat  your oven to 350 degrees before baking.  Also do not take dough out of fridge until you are ready to pop them in the oven.  Gotta keep that smores spread inside the cookie!

  • Ingredients list
  • 1/2 cup butter, softened
  • 1 cup peanut butter
  • 3/4 cup brown sugar, firmly packed into measuring cup
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 tbs milk
  • 1 tsp baking soda
  • 2 cups flour
  • 1 cup peanuts, finely ground
  • Smores spread, scooped into rounded tbs and frozen solid

Directions – in a bowl, cream butter, peanut butter, brown sugar and sugar.  Add egg, vanilla and milk.  Blend in flour and baking soda.  Fold in peanuts. Scoop out 1/4 cups dough.

Divide in half and slightly flatten each half.

On one half, place a frozen smores ball.

Top with other flattened  half of pb cookie dough.

Seal cookie so smores ball is hidden. 

Freeze dough overnight.  Leave dough in freezer until oven has preheated to 350.   Line a cookie sheet with parchment paper and stagger cookies on sheet. 

Bake 16 to 18 minutes. 

Cool completely.   Store in covered container.

Peanut butter cookies stuffed with mini Mr. Goodbars

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I had a bunch of extra mini mr goodbars and came up with the idea of stuffing them in peanut butter cookies.

It has been hotter than hell here the last 5 days, so i froze the dough to prevent too much spreading while baking.  

Remember to firmly pack your brown sugar into your measuring cup so you get the right amount.  Also, spoon 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 cup crisco
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 cups flour

In a bowl, cream crisco, peanut butter, brown sugar and sugar.  Add eggs and vanilla.   Blend in dry ingredients.   Scoop out 1/4 cups of dough. 

Divide into half. 

Place a mini Mr  goodbar on one half. 

Top with the other half

and seal edges. 

Freeze a few hours.  When ready to bake, preheat oven to 375 degrees.   Line a cookie sheet with parchment paper and stagger cookies on sheet.  

Bake 15 minutes.( No longer.)

  Cool completely.  Store in covered container. 

Ode to the new little debbie treat

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I saw that Little Debbie has unveiled a new treat  – the fudge rounds with vanilla cream filling (the cream filling is similar to what i use in the oatmeal cream pie cookies).  So i decided to make my own version.  My favorite little debbie treats were always the oatmeal cream pies and cosmic brownies.  These new one treats look pretty good too.

I think i made these a little too big, so i just cut them in half after I made the sandwich cookies.  Next time, I may add a little more flour and instead of flattening the doughs a little, I may just leave them puffy mounds so perhaps they won’t spread as much and be so large!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also freeze or chill the individual doughs before baking.  And when ready to bake, preheat your oven to 326 degrees. 

  • Ingredients list
  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 3/4 cup brown sugar, firmly packed into measuring cups
  • 3 eggs
  • 1 tbs vanilla
  • 2 3/4 cups flour
  • 1 tbs cornstarch
  • 3/4 cup unsweetened baking cocoa
  • 3/4 tsp salt
  • 1/2 tsp baking soda

Directions – in a bowl, cream butter, brown sugar and sugar.  Add eggs and vanilla.  Blend in dry ingredients.   Scoop out quarter cups of dough and form tall cylinders.   Freeze or chill in fridge for a few hours.  When ready to bake, preheat oven to 325 degrees.   Line a cookie sheet with parchment paper and stagger cookies on sheet. 

Bake 15 to 17  minutes, no longer.  Cool completely.   I placed mine in the fridge to help firm them up.

  • Cream filling
  • 1/2 cup butter, softened
  • 1/4 cup crisco
  • 3 cups powdered sugar
  • 3 tbs heavy cream
  • 1 tsp vanilla

Directions – in a bowl, cream butter and powdered sugar.  Add heavy cream and vanilla.  Add more powdered sugar if you want filling a little thicker.

Place one cookie, flatside up.

Top with filling.

Top with another cookie, flatside down.  

Store in covered container in fridge. 

Thank you for stopping by!

Smashed chocolate sugar cookies with 3 different kinds of frosting

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Frosting 1 -peanut butter with melted hershey bars (and orange m&ms

Yesterday, I made smashed lemon sugar cookies with lemon frosting.  So today, I made a chocolate version with 3 types of frosting – peanut butter, chocolate chip cookie dough and chocolate.  I wanted to frost some with vanilla frosting, but I made too much chocolate frosting, so i just used that.

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

  • Ingredients list
  • 1/2 cup butter
  • 1/2 cup vegetable oil
  • 1 cup greek yogurt
  • 1 tsp vanilla
  • 3/4 cup baking cocoa
  • 3 1/2 cups flour
  • 1 tsp baking powder
  • 1 tsp salt

Directions – in a bowl, cream butter, oil and sugar.  Add greek yogurt and vanilla.  Blend in dry ingredients.   Scoop out 1/4 cups dough and roll into balls.  Spray  the bottom of a glass with pam and dip im sugar.  Lightly flatten cookies.  Chill several 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.

  • Frosting ingredients
  • 1/3 cup butter, softened
  • 2 cups powdered sugar
  • 1/3 cup baking cocoa
  • 1/4 cup heaby cream
  • 1 tsp vanilla

Directions – in a bowl, cream butter and powdered sugar.  Blend in remaining ingredients.   Frost cookies. 

Frosting 3 – chocolate chip cookie dough with melted hershey bars

Store in covered container

Mini chip snowball cookies (Italian version)

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The mini chip snowball cookies I make are a big hit with family and friends and so easy to make.  I made some for my youngest goddaughter Sara’s high school graduation Friday and for her grad party yesterday.  Rob wished he had brought home one, so i whipped up another batch today.  These are an Italian wedding cake cookies version, instead of using powdered sugar, they use regular granulated sugar.  It does make them a little more tender and fragile, but Rob deemed them still very good!

I recommend scooping your flour from your flour bag into your measuring cup so you get the right amount.  Also chill (or freeze) the individual doughs for  a few hours before baking, preheat your oven before baking.  And, sprinkle powdered sugar on before baking, right after they come out of the oven and after they cool for 3 times the sweetness!

  • Ingredients list
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 tbs vanilla
  • 2 cups flour
  • 1 cup mini chocolate chips
  • Powdered sugar

Directions – in a bowl, cream butter, sugar and vanilla.  Blend in flour, then mini chips.   Scoop our 2 tbs of dough, roll into a ball then thick disc.   Dip each side in powdered sugar.   Chill or freeze doughs a few hours.  When ready to bake, preheat oven to 320 degrees.   Line a cookie sheet with a nonstick baking liner or parchment paper.   Place cookies on sheet (i fit 3 to a row, these did spread a little because I only chilled them an hour).   Bake  18 to 22 minutes (bottoms will be light golden).    Remove from oven and immediately sprinkle with powdered sugar. 

Cool completely.   Sprinkle with more powdered sugar and store in covered container.