Summer officially began on Friday and it has made it’s presence known. Here in Connecticut, like many parts of the country, it is going to be in the triple digits the next few days, with the heat index factored in. So I decided to go with a no bake treat. Chocolate covered peanut butter treats. Super simple and require only a few ingredients.
Ingredients list
1 cup butter melted
1/4 cup brown sugar
1 cup peanut butter
2 sleeves graham crackers, finely crushed (2 cups finely crushed)
1 3/4 – 2 cups powdered sugar (scooped from your container into your measuring cup)
1 tsp vanilla
Directions – in a bowl, combine butter, brown sugar and vanilla. Blend in powdered sugar and cracker crumbs. Scoop out 2 tbs, roll into balls and slightly flatten. Pop in fridge for a half hour or so. Cover with melted chocolate. Pop back in fridge to firm up chocolate. Store in covered container.
Instead of making a carrot cake, I thought I would make carrot cake cookies. With mini chocolate chips. And cream cheese frosting. I have to be honest, I don’t make carrot cake treats too often because grating carrots is not fun, although I do have a delicious carrot cake recipe using carrot baby food.
On the topic of carrots, you must grate them. Don’t buy the shredded carrots from the grocery store. They won’t work in this or most carrot treat recipes.
If you want to use chocolate chips, I find the mini ones work best.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (same for the powdered sugar in the frosting). I recommend chilling the individual doughs for a new hours to keep them puffy. And, preheat your oven before baking.
Ingredients list
1 cup crisco
1/2 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
2 3/4 cups flour
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp allspice
2 tbs cornstarch
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup mini chocolate chips
2 cups grated carrots
Directions – in a bowl, cream crisco sugar and brown sugar. Add eggs and vanilla. Blend in dry ingredients. Fold in carrots then mini chips. Divide into 12 equal mounds of dough. Chill for a few hours. When ready to bake, preheat oven to 350 degrees. Line cookie sheet with parchment paper. Stagger cookies on sheet. Bake 15 minutes, no longer. Cool completely.
Frosting ingredients
1/2 cup butter, softened
8 Oz cream cheese, softened
2 tsp vanilla
2 1/2 cups powdered sugar
Directions – in a bowl, cream butter and cream cheese. Add vanilla. Slowly blend in powdered sugar. Frost cookies. Store in covered container in fridge until ready to serve.
I know rocky road is a favorite ice cream for a lot of people, so I decided to make it in cookie form.
Who doesn’t love chocolate, milk chocolate chips, finely ground almonds and tiny marshmallow bits, and a cookie dough made with black cocoa so it tastes like an oreo? I would imagine very few people!
If you don’t like almonds, you can, of course, leave them out.
Below is a container of marshmallow bits
Remember to scoop your flour and dark or unsweetened baking cocoa from the container into your measuring cup so you get the right amount. After scooping out the dough (1/4 cup), I chilled them for a few hours before baking to help keep them puffy. And, preheat your oven before baking.
Ingredients list
1 cup butter, softened
3/4 cup brown sugar, firmly packed
1/3 cup sugar
2 eggs
1 tsp vanilla
1 tbs corn syrup
2 1/2 cups flour
2/3 cup black or unsweetened baking cocoa
1 tbs cornstarch
1 1/2 tsp baking soda
1/2 tsp salt
2/3 cup almonds, finely ground
1 cup milk chocolate chips
2/3 cup mini marshmallow bits
Directions – in a bowl, cream butter, sugar and brown sugar. Add eggs, vanilla and corn syrup. Blend in dry ingredients. Mix in chips, nuts and marshmallow bits. Scoop out 1/4 cups of dough and place in fridge for a few hours. When ready to bake, preheat oven to 350 degrees and line a cookie sheet with parchment paper. Stagger cookie doughs on prepared sheet.
Bake 10 to 11 minutes, no longer. Cool completely. Store in covered container.
Thanks so much for stopping by! Wishing you a day filled with peace, joy and love. Remember to be kind!
I know it is June 1st, but I still have a boatload of Reese eggs (that’s what I get for buying the big bag from BJ’s).
They are good for a while, but thought i would use some up by stuffing them in crushed oreo chocolate cookies.
I left a few plain without the Reese’s eggs and covered them in m&ms, for the non peanut butter lovers at work.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I recommend chilling the individual doughs for at least a few hours. And, preheat your oven before baking.
Ingredients list
1 1/2 cups crisco
3/4 cup sugar
1 1/2 cups firmly packed brown sugar
2 eggs
1 tbs vanilla
1 cup unsweetened baking cocoa
3 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
20 oreos, finely crushed in a food processor
Reese’s eggs, removed from wrapper
Directions- in a bowl, cream crisco, brown sugar and sugar. Add eggs and vanilla. Mix in dry ingredients then blend in oreos. Scoop out 1/4 cups of dough and divide in half. Slightly flatten each half. Place one half on countertop.
Tops with a Reese egg.
Top with other flattened half
Seal edges so you can’t see Reese egg.
Chill a few hours or overnight. When ready to bake, preheat oven to 350 and line a cookie sheet with parchment paper. Stagger cookies on sheet.
Bake 12 to 14 minutes, no longer. Cool completely. Store in covered container.
This is a twist on a previous recipe -sugar cookie cake mix bars. This time, I used all chocolate crinkle cookie mix and devils food cake mix. Super simply and easy. I opted for a fudge frosting. But you can use whatever flavor you want. Sprinkling powdered sugar on to would be good too, I think.
You can use whatever flavor cookie and cake mix you want.
Remember to preheat your oven so it cycles to the right temp.
Ingredients list
1 cake mix
1 cookie mix
2 sticks of butter, melted
3 eggs
1 tsp vanilla
Directions – preheat oven to 350 degrees. Line a 9×13 sheet with tin foil and spray with baking spray. Set aside. In a bowl, combine all five ingredients, beat on low-medium speed with a mixer just until blended (Mixture will be thick). Spread evenly into prepared pan. Bake 20 to 23 minutes. Cool completely.
Frosting ingredients
6 tbs butter
1 cup dark chocolate chips
2 tbs unsweetened baking cocoa
1/2 to 2/3 cup powdered sugar
1/3 cup heavy cream
1 tsp vanilla
Directions – in a pan, over low-medium heat, melt butter. Turn off heat, leaving pan on burner. Add chips, cocoa, powdered sugar, cream and vanilla. Stir until melted. Chill 15 to 20 minutes. Frost cooled bars.
Store in covered container. Thanks so much for stopping by today.
I made some chocolate chip cookies that did not turn out acceptable (the_ were very gooey, yet browned on the bottoms), so I decided to stuff them in another treat. I whipped up some black cocoa cookies with crushed oreos, cut the chocolate chip cookies in half, formed them into a square and stuffed them in the black cocoa cookies. You don’t have to stuff them with anything, or could use candy.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (same goes for the black cocoa)
After the cookie dough is stuffed. I recommend chilling them for a few hours. Remember to preheat your oven before baking
Ingredients list
1 1/2 cups butter, softened
1 1/2 cups brown sugar
1 cup sugar
2 eggs
2 tsp vanilla
3 cups flour
1 cup black cocoa (if you don’t have any, use unsweetened cocoa)
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
25 finely crushed oreos
Candy, brownies or whatever you are stuffing the cookies with
Directions – in a bowl, cream butter, brown sugar and sugar. Add eggs and vanilla. Blend in dry ingredients. Mix in crushed oreos. Scoop out 1/4 cups dough. Divide in half and flattened each half. Place a smushed up piece of cookie.
Top with other flattened half.
Seal edges.
Chill individual stuff doughs for a few hours. Line a cookie sheet with parchment paper. Preheat oven to 350 degrees. Stagger cookies on sheet. Bake 10 to 14 minutes. Cool completely.
A request for these were from a friend from work- lemon squares. They were super easy to make and are topped with a lemon frosting.
I used fresh lemon juice and lemon zest. You can use bottled lemon juice if you prefer. Honestly, zesting a lemon seems like unnecessary work!
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also preheat the oven before baking.. and, take these out after 16 or 17 minutes, even if they don’t look completely done.
Bars ingredients
1/2 cup butter, melted and cooled for 10 minutes
1/2 cup sugar
1/4 cup powdered sugar
2 eggs
2 tsp lemon zest (opt)
1 tbs lemon juice
1 cup flour
1/2 tsp salt
Directions – preheat oven to 350 degrees. Line and 8×8 pan with parchment paper. Set aside. In a bowl, combine butter, sugar and powdered sugar. Add eggs, juice and zest. Blend in flour and salt. Spread evenly into tapered pants. Bake 16 to 17 minutes, no longer. Cool completely.
Frosting ingredients
1 cup powdered sugar
2 tbs lemon juice
Directions – combine and evenly spread over bars.
Let frosting set before cutting. Store in covered container.
I do not know whether these are called blondies, toll house bars or chocolate chip bars. They are basically a chocolate chip cookie in bar form. Always a big hit and super easy to make.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. Also preheat the oven before baking so it cycles to the right amount.
And wait until these are cooled before cutting them. This is on either Rob or Gracie.
Ingredients list
1 cup butter, melted
1 cup brown sugar
3/4 cup sugar
2 eggs
1 yolk
2 tsp vanilla
2 1/2 cups flour
2 tsp cornstarch
1/2 tsp baking powder
1 tsp salt
1 1/2 cups chocolate chips
Directions – preheat oven to 350 degrees. Line a 9×9 pan with tin foil and spray with baking spray. Set aside. In a bowl, combine butter, brown sugar, and sugar. Add eggs, yolk and vanilla. Blend in dry ingredients. Fold in 1 cup chocolate chips and spread evenly in pan. Sprinkle remaining 1/2 cup chips on top and gently press into dough. In preheated oven, bake 25 to 30 minutes . No longer. Cool completely. Cut and store in covered container.
I did not have time to make for the first round of the NFL draft, so I made up for it for rounds 2 and 3 – brownies with chocolate chip cookies baked in.
BTW, I loved the Bills pick of Maxwell Hairston last night. Filled a need… and, ow cool was it to see him congratulate everyone who was drafted before him? He will fit right in with Bills Mafia.
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. And preheat your oven before baking.
Chocolate chip cookie ingredients list
1/3 cup butter softened
1/3 cup brown sugar
2 tbs sugar
Egg yolk
1 tsp vanilla
3/4 cup flour (scooped from your flour bag into your measuring cup)
1/4 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips
Directions – in a bowl, cream butter, brown sugar and sugar. Add yolk and vanilla. Blend in dry ingredients. Fold in chips. Scoop out tbs of dough and roll into balls. Freeze them as you make the brownie batter.
Brownies ingredients
2 cups chocolate chips
1/2 cup butter
1 cup sugar
3 eggs
1 tsp vanilla
1 1/4 cups flour
1/4 tsp baking soda
1/4 tsp salt
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, heat butter and chips in 45 second increments until you cam stir them melted. Blend in sugar, eggs and vanilla. Mix in dry ingredients. Evenly spread into prepared pan. Gently press cookie dough mounds into top of brownie dough. Bake 15 to 20 minutes, until toothpick inserted in brownie batter comes out with a few mois crumbs. Cool completely. Store in covered container.
My latest treat for work was a request from my hubby, Rob, who saw these smores cookies in a store. A graham cracker like cookie, topped with melted chocolate and a toasted marshmallow.
So that is what I made today. I have to be honest, putting a toasted marshmallow on top was no easy on some of these and I have no idea why!
A little messy with the marshmallow on top
Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. And, I recommend chilling these individual doughs a few hours or overnight. I might make these a little bigger next time and make them a little flatter too.
Ingredients list
1/2 cup butter, softened
1/2 cup crisco (or butter flavor crisco)
1 1/3 cups brown sugar
2 eggs
2 tsp vanilla
3 cups flour
2 tsp baking soda
1 tsp salt
1 tbs cornstarch
1 1/3 cups graham cracker crumbs
Milk chocolate
Large marshmallows
Directions – in a bowl, cream butter, crisco, and brown sugar. Blend in eggs and vanilla. Fold in dry ingredients and graham cracker crumbs.
Scoop out 2 tbs of dough, roll into a ball and slightly flatten. Chill a few hours or overnight. Line a cookie sheet with parchment paper or nonstick baking liners. Preheat oven to 350 degrees. Stagger cookies on sheet, like below.
Bake 10 to 11 minutes, no longer. They will be a little gushy on top. It is ok. Let them cool a bit and pop them in the fridge to firm them up.
While their cookies are baking, melt your chocolate. I melted some milk chocolate chips for most of them. I ran out of that and called an audible and melted some Reese’s eggs for the final 6.
To toast marshmallows – preheat oven to 450 degrees and line a cookie sheet with parchment paper. I sprayed a little pam on the parchment paper. Bake these 5 to 7 minutes or until the marshmallows are as toasted as you want.
Take a cookie and lay it on a flat surface.
Top with melted chocolate.
I sprayed my hands with pam and place a marshmallow on top. Sometimes I did a fine job.
Other times, I did not.
Store in covered container.
Thanks so much for stopping by today! I wish you a day filled with happiness, joy and love and remember to be kind
cookies by christine 