Tag Archives: cookie

Cookie Dough Fudge (AKA The Stuff Of My Teenage Dreams)

18 May

Packages of “Slice’N’Bake” Cookie Dough were basically a staple for every sleepover I attended or hosted when I was younger. And of course, we were lucky if even half of the dough got made into actual cookies – because the best part was eating the dough! Was it unsafe? Marginally, yes – since it contained raw eggs. But did we care? NO. Are we still alive to tell about it? YES. And has the world come up with an amazing alternative that makes me feel like a kid again as a eat the whole pan? HELL TO THE YES IT HAS!!!!

Enter – Chocolate Chip Cookie Dough Fudge Bars. Thick, egg-less cookie dough topped with a rich layer of chocolate peanut butter goodness. Oh – and there’s no baking involved either – making these the perfect treat to whip up as the days get hotter (and the oven becomes a much less appealing option)

Ok. Must stop drooling long enough to actually make these beauties.

Chocolate Chip Cookie Dough Fudge Bars (Recipe courtesy of Wishes & Dishes)

Prep time:  30 mins
Total time:  4 hours 30 mins
Serves: 16
Ingredients
  • ½ cup unsalted butter, softened
  • ¾ cup packed light brown sugar
  • 1 tsp. vanilla extract
  • 2 cup all purpose flour
  • 1 (14 oz.) can sweetened condensed milk
  • 2 c. mini chocolate chips
  • ½ cup creamy peanut butter
  • ½ cup milk chocolate chips (or semi-sweet)
Instructions
  1. In a large mixing bowl, mix together butter and brown sugar until it is fluffy. This takes about 3 minutes.
  2. Add vanilla and beat until combined.
  3. Turn the mixer to low and alternate the flour and the sweetened condensed milk until combined. Gently fold in chocolate chips.
Fudge1

When you’re making the dough and desperately want to try it – and then you remember you CAN because there’s NO EGG IN IT! Oh happy day

  1. Press the cookie dough into the bottom of the 8×8 pan that has been lined with parchment paper. It will be sticky so lightly flour your hands if needed.
  2. Cover your bars with plastic wrap and refrigerate for 3 hours or overnight until firm.
  3. To make the topping, combine the peanut butter and ½ cup chocolate chips in a microwave safe bowl.
  4. Stir every 30 seconds until smooth.
Fudge2

Here’s where that thing called “restraint” comes in – utilize it to not dig in with a giant spoon at this point. Must let chocolate set

  1. Pour and spread over the top of the chilled dough and chill for at least 1 hour until firm.
  2. Let sit out for 5-10 minutes to soften before cutting into.

 

Fudge3

OH HELLO LOVELIES

Ok – so – the original recipe states that there are 16 servings here – but I cut it into 36 squares – as it is pretty rich, and also when I think of fudge I think of cute little square pieces – and 36 is perfect for this size batch!

There’s definitely a “cookie dough craze” happening right now – with places like The Cookie Dough Cafe and Cookie DO NYC popping up all over – places that serve up safe to eat “raw” cookie dough with all kinds of flavors, toppings, and mix-ins. This recipe feeds into that craze – and I am MORE than happy to partake – as everyone knows the DOUGH is the best part!

Loaded M&M Oreo Cookie Bars = Cookie Heaven

26 Jul

What is better than cookies? Well, not much if you ask me – but I would say one thing that’s better than cookies is MORE COOKIES. I’m thinking like a cookie bar with cookies baked inside – now that’s basically perfection for a cookie lover like myself. I had saved the recipe for these loaded Oreo M&M cookie bars a while ago – and now that I have made them, I have no idea why I waited so long – as they were easy, tasty – and did I mention – cookie in cookie?

Loaded M&M Oreo Cookie Bars
(Recipe Courtesy Of Averie Cooks)
Yield: 8×8 pan (9-12 generous squares)
Prep Time: 5 min
Cook Time: 20-25 min
Total Time: 30 min

Ingredients
1/2 cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
18 Oreo Cookies, coarsely chopped (I used Oreo Chocolate Birthday Cake Sandwich Cookies
about 1/2 cup M&M’s (I used plain, use your favorite flavor or other chopped candy)

20160722_142909

Ingredients = assembled. Let’s bake.
Oh – and – I’m making a double batch. Because, well – why NOT?

Directions
-Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
-In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
-Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.

20160722_143144

 

 

 

 

 

 

 

 

 

 

-Add the flour and stir until just combined, don’t overmix.

20160722_143304
-Stir in the Oreos.

20160722_143334
-Turn batter out into prepared pan, smoothing the top lightly with a spatula.
-Evenly sprinkle the M&Ms over the top, lightly pressing them down with your finger or a spatula.
-Bake for about 20 to 22 minutes, or until done based on add-ins used. Top should be set and edges slightly firm. A toothpick inserted in the center (if you can find a bare patch to test) should come out clean, or with a few moist crumbs, but no batter.

20160722_143443
-Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

20160722_143525

NOTES: I decided to add some M&M’s into the batter too (in addition to putting them on top). I used peanut M &M’s – which tasted great but was kind of messy when it came to cutting them – the candy kinda fell apart – so I would recommend plain using plain or even mini M&M’s instead

In the original recipe, she states that you can really use anything – any cookies or mix in’s – so it might be fun to experiment with these – mini peanut butter cups and peanut butter oreos, chips ahoy cookies and cut up snickers…I could go on and on – but you get the idea. No matter what you use they will turn out delicious!

 

Chewy Oatmeal M&M Cookies For The Win

19 May

I came across these beauties on Pinterest – and I knew immediately that I NEEDED them in my life – as I love oats, and I much prefer a chewy/gooey cookie to the crispy variety. Oh, and M&M’s rule – so there’s that too. So it was for sure a win on paper, and I wasted no time in figuring out if it was going to be a win in my mouth, too:

Chewy Oatmeal M&M Cookies (Recipe Courtesy of Sally’s Baking Addiction)

Ingredients:
½ cup (1 stick) unsalted butter, softened to room temperature
¾ cup brown sugar
¼ cup white sugar
1 large egg
2 tsp vanilla
1 2/3 cups old fashioned oats
1 cup flour
½ tsp cinnamon
½ tsp baking soda
¼ tsp salt
1 cup mini M & M’s (regular size may be substituted)

20160414_150534

Ingredients? Check! Oh, and I am making a double batch, because, well – why not?

Directions:

Cream Together the softened bugger and both sugars until smooth using a hand or stand mixer. Add egg and vanilla and mix on high until combined, about 2 minutes, scraping down the sides/bottom of bowl as needed

20160414_150601

In a separate bowl, mix together the oats, flour, cinnamon, baking soda and salt. Add this to the wet ingredients and mix on low until combined. Fold in the M&M’s (the dough will be very thick at this point). Chill the dough for at least 30 minutes in the refrigerator

20160414_150706

Ok – the dough is pretty and all – but let’s get down to business

Preheat oven to 325 degrees, and line two baking sheets with parchment paper

Roll out balls of dough (about 1 Tablespoon per cookie) and place 2 inches apart on the baking sheets. Bake for 10-11 minutes until very lightly browned on the sides (the centers will still look soft). Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack

Cover and store the cookies at room temperature for up to a week, or in the freezer for up to 3 months

20160414_150810

20160414_150903

Aren’t they pretty? And they taste great too – the texture of the oats and mini M&M’s is perfect – and my family loved them too, which means I will definitely be making them again! They were great warm out of the oven, and they defrosted well from the freezer too, which makes it a great recipe to double (or triple!) and freeze some away for a rainy day…or a cookie emergency (you’d be surprised how often those occur, at least in my house anyway!)

20160414_151112

Give Some Love This Valentine’s Day With These Chocolate Chocolate Chip Oatmeal Cookies

2 Feb

Valentine’s Day is only 12 days away (not that I’m counting…)! I know it’s not exactly everyone’s favorite holiday – but I personally love it – cards, flowers, candy, chocolate – what’s not to love, right? OK – maybe you need some convincing – and I have just the thing. COOKIES! That’s right, cookies – who doesn’t love them? They come in about a million varieties, are easy to make, and are the perfect gift to give to your loved ones, because not only do they show you care enough to bake for them, but they taste delicious too!

These chocolate chocolate chip oatmeal cookies have it all – oats (one of my favorite things), a chocolate cookie, and plenty of chocolate chips

Chocolate Chocolate Chip Oatmeal Cookies (Recipe Courtesy of Something Swanky)

Ingredients
1/2 cup butter, softened
1/2 cup shortening
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1/2 tsp baking soda
1 tsp sea salt
1 tsp vanilla
1/4 cup cocoa powder
1 1/2 cups all purpose flour
1 cup old fashioned oats
2 cups semi-sweet chocolate chips

20150131_142157
The various stages of dough-ness

Instructions
In a stand mixer, beat together the butter and the shortening. Add the brown sugar and granulated sugar, beat until creamy.
Add the eggs, one at a time and mixing in between each addition.
Add the sea salt and the vanilla. Mix well.
Mix in the cocoa powder, flour, oats, and baking soda until dough forms, but don’t over mix.
Add the chocolate chips and mix.
Scoop onto a parchment or silicon lined baking sheet by rounded tablespoons. Bake at 375 degrees for 10-14 minutes, until edges are set and a toothpick inserted comes out clean.

20150131_142401

Look at that huge pile of dough – isn’t it amazing? I gave them the full 14 minutes in the oven and they came out perfectly. I also used my handy scoop so that the cookies were all the same size.

20150131_142529

Nothing better than a huge tower of fresh cookies…

20150131_142606

They were Andrew approved, and I have to say I really enjoyed them as well – chewy on the edges and the middles were nice and soft. There were plenty of chocolate chips in the cookies, and the oats added a really nice texture to them too. I would definitely make these again – they were easy, quick, and delicious

This Valentine’s Day skip the generic heart shaped box of chocolates and bake some chocolate chocolate chip oatmeal cookies for your sweetie – they will be so ecstatic that they might just share them with you (or you can always hoard a few aside for yourself before you wrap them up…just sayin’…)

 

Turning A Cookie Into A Pie? Don’t Mind If I Do…

27 Apr

Ok – truth time. I am basically in love with cookie cake – and we aren’t talking some fancy made from scratch cookie cake – I mean the industrial, grocery store kind – with the super sweet frosting roses and balloons – there is nothing better – and I could eat a whole one on my own, I swear. I just love cookies – what can I say? And when I saw this recipe – a giant cookie in PIE form – I just knew I had to whip one up to try

Loaded Soft and Chewy M&M Cookie Pie (Recipe courtesy of Averie Cooks

Ingredients:

1/2 cup unsalted butter (1 stick), melted
1 large egg
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 1/3 cups all-purpose flour
pinch salt, optional and to taste
1/2 cup semi-sweet chocolate chips
about 1/2 cup M&Ms, divided
about 6 mini peanut butter cups
about 6 Rolo (or other mini/bite-size candy bar)

20140427_081642

Directions:

1. Preheat oven to 350F. Spray a 9-inch pie dish very well with cooking spray; set aside.
2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, sugars, vanilla, and whisk until smooth.
4. Add the flour, optional salt, and stir until just combined; don’t overmix.
5. Stir in the chocolate chips.
6. Add about 1/4 cup M&Ms and stir to combine; reserve remainder.
7. Turn batter out into prepared pie dish, smoothing the top lightly with a spatula.
8. Evenly add the remaining M&Ms to the top of the batter, pushing them down slightly to anchor.
9. Evenly insert the peanut butter cups and Rolos into the batter, pushing them down so the top is almost flush with the surface of the dough.

20140427_083717
Ok, so only 6 rolos? But I bought a whole bag! Better add a few more…

20140427_083822
Caption: Cookie Pie – all ready to get baked!

10. Bake for about 24 to 26 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter. If your pie has risen in the center, it will deflate as it cools. Allow pie to cool in dish for at least 30 minutes before slicing and serving. Pie is meant to be on the soft and underbaked side in the center while edges are crisper, which is how I prefer my cookies. In general, if you prefer more well-done cookies, bake a few minutes longer. Pie will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months (color may leech from the M&Ms if you freeze it).

20140427_085708

20140427_192351

This tasted great – had the basic sugar cookie type base, and all those yummy candies were just the perfect addition! It had that slightly underbaked quality which I LOVE – and while it’s no grocery store cookie cake, I must say it is awesome!

Is it a cookie? Is it a pie? I don’t really care honestly – all I care about is that it’s delicious and a winner all around!

Bisquick Cookies – Easy, Fluffy – Yummy!

12 Apr

20140412_085951

I don’t know about you but I have always associated Bisquick baking mix with PANCAKES – probably because that’s what we always used it for when I was a kid – every week my dad would make Mickey shaped pancakes with apples, and they were my favorite! Now that I am an adult living on my own, I have come to realize what an amazing shortcut/helping hand Bisquick can be for so many things in the kitchen! I recently wrote about how Bisquick makes a quick and delicious cinnamon roll, but today I am in the mood for some COOKIES (as I often am), so I figured it was time to incorporate some more Bisquick into my baking

20140412_090246

Don’t these look amazing? Pair them with some ice cold milk and you’ve got yourself a meal – wait, I mean a snack. I don’t eat cookies for dinner, I’m an adult! Ok, well, these are so good you may want to eat them for dinner. No judgment here.

Bisquick Chocolate Chip Cookies (Recipe courtesy of Plain Chicken)

Ingredients

1/2 cup butter, softened
1 cup brown sugar, packed
2 teaspoons vanilla
1 egg
2 3/4 cups Bisquick baking mix
1 cup semi-sweet chocolate chips (6 oz)
1/2 cup nuts, chopped, if desired (optional)

Directions

Heat oven to 375°F. In large bowl, mix butter, sugar, vanilla and egg. Stir in Bisquick mix, chocolate chips and nuts. Drop dough by rounded teaspoonfuls onto ungreased cookie sheet, d about 2 inches apart; flatten slightly. Bake 8-10 minutes or until golden brown. Remove from cookie sheet to cooling rack.

20140412_092721

One bowl cookie dough – now that’s right up my alley!

20140412_084015

I got to use my new cookie scoop on these – aren’t they cute?

20140412_090021

I can’t imagine an easier recipe – seriously quick, smells great, and tastes even better – these were great warm from the oven, nice and fluffy and an almost cake-like texture, but still a cookie consistency (as if that made any sense ha). The best part is that I had literally all the ingredients on hand – I skipped the nuts but that’s more a personal preference, and everything else I had waiting and ready for me to whip these up!

Are they going to win any bake-offs? No. Are they delicious, easy, and moist? Yes. So, it’s a WIN in my book!

Skip The Frosting With These Sugar Cookie Candy Canes

10 Dec

I am a HUGE  Christmas cookie fan – and this year I wanted to try a new twist on the classic frosted sugar cookie– so I was browsing the internet and decided to whip up these adorable treats

image

Candy cane shaped sugar cookies – aren’t they adorable? They were really easy too…

image

I just whipped up a batch of sugar cookie dough split it in half and then added red food dye gel to one half and mixed well so all of it was fully red (I used my trusty kitchen aid mixer to avoid having red dyed hands!)

image

Then I took small chunks of each color and rolled them into strips, then rolled them together into one big twisted cookie dough log

image

Then the log got broken into pieces and rolled and shaped into individual candy canes

I baked them at 350 for 8 minutes and let them cool on their trays for 5 minutes before I transferred them to cooling racks

image

Then once they were cool I froze some for later this month – and did the obligatory taste test of course. They tasted perfect – you get that great sugar cookie taste without the sometimes too sweet frosting. They will look great at all your holiday gatherings- and they will taste great too!