Chocolate peanut butter sandwich cookies Friday, Jul 25 2014 

 

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If you love Reeses and who doesnt? You will love these! They are also amazing just as a double Chocolate Chip Cookie! The filling reminds me of the taste of a Reeses cup !! Num Num ok Here’s the recipe!

 

1 cup softened butter

1 1/2 cups sugar

2 eggs

2 tsp vanilla

2 cups flour

2/3 cup cocoa

3/4 tsp baking soda

1/4 tsp salt (omit if using salted butter)

2 cups chocolate chips

 

Peanut Butter Filling

1 cup peanut butter

1 cup confectioners sugar

about 6 tsp milk or cream

Preheat oven to 350

In large bowl beat butter,sugar,eggs, and vanilla until light and fluffy. Mix together flour, cocoa, baking soda and salt. Slowly add to butter mixture. Stir in chocolate chips. drop by large spoonfuls onto ungreased cookie sheet. Bake 10 – 12 mins or just set. cool for a few mins transfer to cooling rack.

Filling

on low speed of mixer combine all ingredients.Once combined turn to med for about 3 -4 mins. Filling will be thick. Take spoonful roll into ball with palm of hand flatten. After cookies are cooled place flattened pb filling between cookies. ENJOY!!!

 

 

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Kiwi Lime Sugar Cookies Monday, Apr 7 2014 

kiwicookieHere’s a snappy little cookie. Little sweet sour,, Davinci Gourmet syrup strikes again! This is a pretty simple one. Heres the recipe…

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup butter, softened

1 1/2 cups white sugar

1 egg

1 teaspoon vanilla extract

1/4 cup Davinci Gourmet Syrup

4 tsp Lime juice

These would also be good with some frosting….. next time…

Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

 

Nutella Sea Salt Sandwich Cookies Friday, Mar 28 2014 

nutella sea salt

Ingredients

1 1/2 cup all-purpose unbleached flour

1/2 cup unsweetened cocoa powder

 

1 tsp baking soda

¼ tsp baking powder

¾ cup (1 ½ sticks) unsalted butter, room temperature

2 Tbsp Nutella

1 ½ cup sugar

1 egg

sea salt

Filling

13 oz jar Nutella

 

Heat oven to 375°F. Line baking sheets with Silpat or parchment paper.

Whisk together flour, cocoa powder, baking soda and baking powder. Set aside. Cream together butter, Nutella and sugar until light and fluffy. Mix in egg. Slowly add in flour mixture until evenly incorporated.

Roll dough into tablespoon-sized balls. Flatten balls with the bottom of a glass,(palm of hand works also they may adhere to a glass) about 2 ¼-inches in diameter. Sprinkle with sea salt. Bake 12 up on a sheet leaving 1-inch space between each cookie.

Bake for 8 minutes. Cool for 1 minute on baking sheet and carefully transfer to a cooling rack.

Assembly

Allow cookies to cool completely. Spread Nutella between two cookies to made sandwich.

Oreo Cookies and Cream Friday, Mar 28 2014 

cookiesncreamA long time favorite around here is Oreo Cookies and Creme. It is super simple to make. Takes 3 ingredients!! Here they are

1 LARGE container of Cool Whip

2 boxes Jello Instant Chocolate Pudding

2/3 package of OREO cookies ( eat the other 1/3 while making, or use for garnish)

Make sure cool whip has thawed completley. Fold in instant pudding. Stir in crushed Oreos. Chill for at least several hours. Over night is best.

Reese No bake Cookie Bars! Saturday, Mar 8 2014 

reesenobakeTime to take the No bake Cookies to the next level!! These are so simple but so decadent! Who doesn’t love Reeses!!! No bakes have been around forever. My Mom your Mom everyones Mom would whip up some of these bad boys! Hey they Oatmeal in them so they are kind of healthy, right? lol Ok so I decided to take it to the next level made them into bars and topped with some Reese Peanut Butter Cups!! Here’s the recipe!

2 cups granulated sugar
1/2 cup milk
1 stick (1/2 cup) butter
1/2 cup unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract

16 mini Reese Peanut Butter Cups

Line  an 8″ square pan with parchment paper and set aside. Measure the peanut butter & oats and set aside so they’re ready when you need them. Have your vanilla bottle handy along with a teaspoon. In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil and once it reaches a full rolling boil, cook for 1 1/2 minutes, stirring constantly. Remove from heat and stir in the peanut butter until melted, then stir in the vanilla and lastly the oats. Immediately pour mixture into prepared pan and place Reese cups on top. Push down slightly. Put on a cooling rack to set until completely cool.

Melt in your mouth chocolate chip cookies NO EGGS!! Friday, Apr 5 2013 

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These cookies will melt in your mouth . Also known as snowball cookies. I know it;s Spring but oh my oh my they are just so easy and sooooo delectable!!!

1 1/2 cups (3 sticks) butter or margarine, softened
3/4 cup powdered sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
3 cups all-purpose flour

2 cups mini chocolate chips

powdered sugar

PREHEAT oven to 375° F.

BEAT butter, sugar, vanilla extract and salt in large mixer bowl until creamy. Gradually beat in flour; stir in morsels . Shape level tablespoons of dough into 1 1/4-inch balls. Place on ungreased baking sheets.

BAKE for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar, if desired. Store in airtight containers.

 

Hersheys Kiss shaped chocolate filled cookies!! Friday, Feb 22 2013 

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I love the package of goodies Hershey sent me!! The kiss shaped cookie cutters are so much fun! Here’s what I came up with!!!

2-1/4 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup and 2 tablespoons butter

1/4 cup and 2 tablespoons vegetable shortening

1/4 cup and 2 tablespoons white sugar

1/4 cup and 2 tablespoons packed brown sugar

1 eggs

2 tablespoons milk

 

Filling:

3/4 cup and 2 tablespoons milk chocolate chips

1 tablespoon vegetable shortening

 

Mix flour, baking soda, and salt in a bowl until thoroughly combined. With an electric mixer or stand mixer, beat together the butter, 3/4 cup shortening, sugar, and brown sugar in a large bowl until fluffy; beat in the eggs, 1/4 cup milk, and 1 1/2 teaspoons of vanilla extract. Gradually beat in the flour mixture, about 1 cup at a time, until the mixture forms a soft dough. Divide the dough into 4 pieces, cover, and chill for 1 hour in refrigerator.
Preheat oven to 375 degrees F (190 degrees C).
To make filling, melt 1 3/4 cups of milk chocolate chips with 2 tablespoons of vegetable shortening in the top of a double boiler over hot (not boiling) water. Stir the mixture until very smooth, and remove the filling from the heat to cool and slightly thicken.

Remove one piece of cookie dough from refrigerator at a time, and working on a floured surface, roll the cookie dough out 1/8-inch thick, and cut out large kiss and half as many smallest kisses cookie cutter. Place half the kiss onto ungreased baking sheets. Carefully spread those kisses with about a teaspoon of the chocolate filling, avoiding the edges, and top each with the kiss that has the cut out,,make sense?. Gently pinch the edges of both cookies together to enclose the filling.
Bake in the preheated oven for 10 minutes; let cool for 1 minute on the baking sheets before removing to finish cooling on racks.