Cosmic Cookies

Remember those Little Debbie cosmic brownies?  That was my inspiration for these cosmic brownies.  

I wanted something fun.  For the kids.  You know.  

These box cookies are super easy to make and something fun to do with Baby Girl too.  

These came out super cute and just how I would hope.  

Cosmic Cookies

Ingredients:

• 3/4 cup white chocolate chips
• 3/4 cup M&Ms
• 1/2 cup vegetable oil
• 2 eggs, room temperature
• 2 tablespoons of water
• 1 box chocolate cake mix
• rainbow sprinkles & sugar to roll cookie dough

Directions:

1. Mix all ingredients in a bowl.
2. Refrigerate dough for about an hour.  
3. Preheat oven to 350 degrees
4. Roll dough into balls and roll the balls in sugar and sprinkles
5. Bake for about 8-10 minutes.  (Mine were done at 10 minutes)
6. Let cookie cool.  

These cookies taste just as good as they look.  Make them.  You will not regret it.  

Keep cookies friends!

XOXO

Easter Day Cookies

I wanted to make some cookies for Easter Sunday.  Nothing crazy.  But I just like my cookie jar to have cookies.  

The best cookies to make for holidays is M&M cookies.  They are always just so easy to make festive.  

I love this recipe because it makes 6 big cookies.  Perfect for sharing.  AND I only have to bake one tray.  So easy and fast!  Baby Girl helped make these.  Her favorite was decorating the cookies before they went into the oven.  

The best part about large cookies is you can say you only ate one cookie!

Easter Day Cookies

Ingredients:

• 2 cups all purpose flour
• 1 teaspoon corn starch
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 8 Tablespoons unsalted butter, cold
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1 teaspoon vanilla extract
• 3/4 cup semi sweet chocolate chips
• 3/4 cup M&Ms (add sprinkles optional)

Instructions:

1. Preheat oven to 400F
2. In a large bowl, whisk together all purpose flour, corn starch, baking soda, baking powder, and salt.  Set aside.  
3. Cute the cold butter into squares.  Using the paddle attachment of a stand mixer, cream the butter with brown sugar and granulated sugar for about 2 minutes or until light and fluffy.  
4. Add in egg, egg yolk and vanilla extract.  Blend until mixed.  
5. Slowly add in the dry flour mixture until ingredients are incorporated.  Do not over mix!
6. Add in the semi sweet chocolate chips and mix until incorporated.  Turn off mixer.  Add M&Ms and stir by hand with a spatula.  
7. Scoop cookie dough onto baking sheet with a ice cream scoop.  (This recipe makes 6 large cookies).  Place extra M&Ms and sprinkles on top if desire.  
8. Bake for 10-12 minutes or until cookies are lightly browned on top.  Remove from oven and let cookies cool on the cookie sheet for about 15 minutes.

These cookies baked for 11 minutes.  The bottoms were a little brown so for sure I would shave of another minute or 2 next time.  Just keep in mind each oven is different.  

Keep cooking friends!

XOXO

Circus Aminal Cookies

 Why are Circus Animal cookies so good?  

A local cookie deliver place recently made some Circus Party cookies.  They looked like so much fun.  Then a good friend did her own version of the cookies.  So of course Baby Girl and I had to do it too.  

Circus Animal Cookies

Ingredients:

• 1 1/2 cup white chocolate chips
• 1/2 cup vegetable oil
• 2 eggs, room temperature
• 2 tablespoons of water
• 1 box vanilla cake mix
• Circus animal cookies
• sprinkles

Directions:

1. Mix all ingredients in a bowl.
2. Refrigerate dough for about an hour.  
3. Preheat oven to 350 degrees
4. Roll dough into balls and roll the balls in sugar and sprinkles
5. Bake for about 8-10 minutes.  (Mine were done at 10 minutes)
6. Drop a circus animal cookie on the cookies as soon as you take them out of the oven.
7. Let cookie cool.  

Warning! This dough is sticky.  Hence rolling the dough in sugar.  This is super easy and totally a fun activity with the kids.  

Keep Cooking Friends!

XOXO

Giant Funfetti Cookies

Rainbows are Baby Girls favorite. All cookies she makes must have sprinkles.  So when I saw this recipe I knew Baby Girl would want to make these.  

These cookies are huge!  But super cute.  

Baby Girl had a fun time rolling these huge cookie dough in sprinkles.  

These cookies are super easy to make are require very little planning as cold butter is used.  They taste great.  

Giant Funfetti Cookies

Ingredients

• 2 1/2 cups all purpose flour
• 1 1/2 cups cake flour
• 2 teaspoon corn starch
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, cold, cubed
• 1 1/4 cup sugar
• 2 eggs, large
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1 cup sprinkles, divided in half

Instructions:

1. Preheat the oven to 400F
2. In a large bowl, whisk together the all purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt together.
3. Mix the cold butter in a stand mixer with the paddle attachment on the lowest setting.  Let the mixer cream the butter for about 1 minute.  Then add sugar and mix for 1 minute.  
4. Add in the eggs, egg yolks, and vanilla extract until mixed.  
5. Slowly add the flour mixture to the mixer.  Do not over mix.  Add sprinkles until incorporated.  
6. Measure out 6 oz cookie dough.  The recipe makes about 7 cookies.  Roll the dough in more rainbow sprinkles. Double up cookie sheet.  Flip one cookie sheet upside down and place the cookie sheet your cookie dough is on on top of that.  
7. Bake cookies for 9-11 minutes.  Pull them out before you think they are done.  Leave the cookies on the cookie sheet for 15 minutes and then transfer them to a cooling rack.  Enjoy!

These cookies are super yummy.  BUT be patient and wait for them to cool.  This is key.  Once cool these cookies are sooooo good.  And best part the kids can help.  

Keep cooking Friends!

XOXO

Blueberry Butterscotch Cookies

When you are craving something sweet cookies are the best.  There is just something about a warm cookie out of the oven that just hits the spot.  

These cookies smell so good in the oven.  I am going to assume it is the butterscotch.

This Blueberry Butterscotch cookie is made using my go to cookie batter recipe.  No mixer is required for this recipe.

Blueberry Butterscotch Cookie

Ingredients:

• 2 1/4 cups all purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoon cornstarch
• 1/2 teaspoon salt
• 3/4 butter, unsalted & melted
• 3/4 cup dark brown sugar
• 1/2 cup granulated sugar
• 1 large egg + 1 egg yolk, room temperature
• 2 teaspoon vanilla extract
• 3/4 cup dried blueberries
• 1/2 cup butterscotch chips

Directions:

1. In a large bowl, whisk flour, baking soda, cornstarch, and salt together. Set aside.
2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no lumps remain. Whisk in the egg, and then the egg yolk until mixed. Whisk in the vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula. the dough will be very soft and thick. Fold in the dried blueberries and butterscotch chips. Scoop the dough out with a cookie scooper. Cover the dough and chill in the refrigerator for 1 or two hours. Then take out the dough and roll them into balls. Put them back into the refrigerator for about another 1-2 hours. Chilling is mandatory. This give the cookie dough it's flavor and prevents them from spreading. Now they are ready for the freezer. Put the cookie dough balls in a ziplock bag, label them with the date, bake time and oven time.
4. Take cookie dough out and put them in a Ziploc bag. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for 14 minutes at 325F, no need to thaw cookie dough balls.

Keep cooking freinds!

XOXO

Double Chocolate Chip Cookies

My kid will always eat a chocolate chip cookie with sprinkles. It's her go to. It is also what I make the most in my house. But honestly ... it is the best cookie.

Just simple ingredients.

This recipe is also a great made ahead recipe. Which with two kiddos I for sure have frozen cookies in my freezer.

Please excuse the Christmas theme. You gotta use what you got.

I also love using a cookie scoop. So much easier to portion out cookies.

This batter requires refrigeration. Do not skip this step. This prevents the cookies from spreading.

You can either bake after refrigerating or thrown them in a bag and freeze for later.

For these cookies I rolled them again in red sprinkles for extra color.  Or more like Baby Girl wanted to help make the cookies "prettier".

Double Chocolate Chip Cookies

Ingredients:

• 2 and 1/4 cup all purpose flour
• 1 teaspoon baking soda
• 1 and 1/2 teaspoon cornstarch
• 1/2 teaspoon salt
• 3/4 cup butter, unsalted & melted
• 3/4 cup brown sugar, packed
• 1/2 cup sugar, granulated
• 1 large egg + 1 egg yolk, room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup semi sweet chocolate chips
• 1/2 cup white chocolate chips
• 1/4 cup sprinkles

Directions:

1. In a large bowl, whisk flour, baking soda, cornstarch, and salt together. Set aside.
2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no lumps remain. Wisk in the egg, and then the egg yolk until mixed. Wisk in the vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula. the dough will be very soft and thick. Fold in the chocolate chips and sprinkles. Scoop the dough out with a cookie scooper. Cover the dough and chill in the refrigerator for 1 or two hours. Then take out the dough and roll them into balls. Put them back into the refrigerator for about another 1-2 hours. Chilling is mandatory. This give the cookie dough it's flavor and prevents them from spreading. Now they are ready for the freezer. Put the cookie dough balls in a ziplock bag, label them with the date, bake time and oven time.
4. Take cookie dough out and put them in a Ziploc bag. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for 14 minutes at 325F, no need to thaw cookie dough balls.

Keep cookies my friends!

XOXO

Double Chocolate Chip Sprinkle Cookies

So some people have asked to see what the frozen cookie dough balls look like after they are baked.  Apparently there are some doubts about frozen cookies dough. Well here you go!  Here is a plate of the frozen cookie dough baked.  Delicious cookies in a snap! 



Double Chocolate Chip Sprinkle Cookies

Ingredients:

• 2 and 1/4 cup all purpose flour
• 1 teaspoon baking soda
• 1 and 1/2 teaspoon cornstarch
• 1/2 teaspoon salt
• 3/4 cup butter, unsalted & melted
• 3/4 cup brown sugar, packed
• 1/2 cup sugar, granulated
• 1 large egg + 1 egg yolk, room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup semi sweet chocolate chips
• 1/2 cup white chocolate chips
• 1/4 cup rainbow sprinkles 

Directions:

1. In a large bowl, whisk flour, baking soda, cornstarch, and salt together.  Set aside.
2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no lumps remain.  Wisk in the egg, and then the egg yolk until mixed.  Wisk in the vanilla extract. 
3. Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula.  the dough will be very soft and thick.  Fold in the chocolate chips and sprinkles.  Scoop the dough out with a cookie scooper.  Cover the dough and chill in the refrigerator for 1 or two hours.  Then take out the dough and roll them into balls.  Put them back into the refrigerator for about another 1-2 hours.  Chilling is mandatory.  This give the cookie dough it's flavor and prevents them from spreading. Now they are ready for the freezer.  Put the cookie dough balls in a ziplock bag, label them with the date, bake time and oven time. 
4. Take cookie dough out and put them in a Ziploc bag.  Unbaked cookie dough balls freeze well for up to 3 months.  Bake frozen cookie dough balls for 14 minutes at 325F, no need to thaw cookie dough balls. 

If you have kids or even if you just love fresh baked cookies, then you must make these for your freezer.  I love being about to have fresh baked cookies anytime I want.  I also love knowing the ingredients in my food. 

Keep baking friends!

XOXO

Double Chocolate Chip Sprinkle Cookies

What's better than chocolate chip cookies?  Nothing!  Well maybe except sprinkles. 

I used my go to chocolate chip recipe and just changed the mix in a little. 

Sprinkles really make Baby Girl happy.  So I decide to throw some in to the cookie dough batter. 

This recipe is super easy and makes the softest cookies. 

These little guys are all ready for the freezer!

Double Chocolate Chip Sprinkle Cookies

Ingredients:

• 2 and 1/4 cup all purpose flour
• 1 teaspoon baking soda
• 1 and 1/2 teaspoon cornstarch
• 1/2 teaspoon salt
• 3/4 cup butter, unsalted & melted
• 3/4 cup brown sugar, packed
• 1/2 cup sugar, granulated
• 1 large egg + 1 egg yolk, room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup semi sweet chocolate chips
• 1/2 cup white chocolate chips
• 1/4 cup rainbow sprinkles 

Directions:

1. In a large bowl, whisk flour, baking soda, cornstarch, and salt together.  Set aside.
2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no lumps remain.  Wisk in the egg, and then the egg yolk until mixed.  Wisk in the vanilla extract. 
3. Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula.  the dough will be very soft and thick.  Fold in the chocolate chips and sprinkles.  Scoop the dough out with a cookie scooper.  Cover the dough and chill in the refrigerator for 1 or two hours.  Then take out the dough and roll them into balls.  Put them back into the refrigerator for about another 1-2 hours.  Chilling is mandatory.  This give the cookie dough it's flavor and prevents them from spreading. Now they are ready for the freezer.  Put the cookie dough balls in a ziplock bag, label them with the date, bake time and oven time. 
4. Take cookie dough out and put them in a Ziploc bag.  Unbaked cookie dough balls freeze well for up to 3 months.  Bake frozen cookie dough balls for 14 minutes at 325F, no need to thaw cookie dough balls. 

All this cookie dough making is suppose to be food prep for when Baby Boy arrives.  However, I don't know if these cookies will last until then. 






Keep baking friends!
XOXO

Chocolate Chip Cookie

The way to Baby Girl's heart is cookies.  She has loved cookies ever since she could eat them.  However, Baby Girl also has developed a palate for cookies.  No Nabisco for this girl.  I have been using a super simple chocolate chip cookies recipe that my family loves. 

This is the cookie dough right before I wrapped them in saran wrap and chilled them in the refrigerator.  Once they have chilled for about 1-2 hours I will take them out again and roll them into balls.  Then stick them back into the refrigerator for about another 1 or 2.  Then I will put them in a Ziploc bag label with the date, bake temperature, and bake time.  Now the cookie dough balls are ready for the freezer.  Frozen cookie dough is good for about 3 months.  You just pop however many cookies you want straight out of the freezer and into the oven for super yummy cookies!

Chocolate Chip Cookies

Ingredients:

• 2 and 1/4 cup all purpose flour
• 1 teaspoon baking soda
• 1 and 1/2 teaspoon cornstarch
• 1/2 teaspoon salt
• 3/4 cup butter, unsalted & melted
• 3/4 cup brown sugar, packed
• 1/2 cup sugar, granulated
• 1 large egg + 1 egg yolk, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup semi sweet chocolate chips 

Directions:

1. In a large bowl, whisk flour, baking soda, cornstarch, and salt together.  Set aside.
2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no lumps remain.  Wisk in the egg, and then the egg yolk until mixed.  Wisk in the vanilla extract. 
3. Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula.  the dough will be very soft and thick.  Fold in the chocolate chips.  Scoop the dough out with a cookie scooper.  Cover the dough and chill in the refrigerator for 1 or two hours.  Then take out the dough and roll them into balls.  Put them back into the refrigerator for about another 1-2 hours.  Chilling is mandatory.  This give the cookie dough it's flavor and prevents them from spreading. Now they are ready for the freezer.  Put the cookie dough balls in a ziplock bag, label them with the date, bake time and oven time. 
4. Take cookie dough out and put them in a Ziploc bag.  Unbaked cookie dough balls freeze well for up to 3 months.  Bake frozen cookie dough balls for 14 minutes at 325F, no need to thaw cookie dough balls. 

These cookies are a staple in my family.  It's so nice to just be able to pop some cookie dough balls in the oven after dinner and have fresh cookies ready in minutes.  Once you make these you will never use store bought cookie dough even again.

Freezing cookie dough balls is also perfect for the holidays.  This makes having fresh baked cookies super easy AND it makes Christmas cookie platters super easy to make. 

Keep baking friends!

XOXO

Peanut Butter Cup Surprise Monster Cookies

Cookies are kind of my thing.  If I think about it cookies are my daughter's thing too.  But not the packaged cookies at the store.  Fresh baked cookies.  Not that there is anything wrong with packaged cookies.  Oreos rock.  But there is nothing like a fresh baked cookie. 


I brought these peanut butter cup surprise cookies to a new years eve party and they were a hit. 

This cookie is full of yummy goodness.  If you like peanut butter cups this is the cookies for you.  Not only is there is peanut butter cup inside but the cookie itself is a peanut butter oatmeal cookie. 


Peanut Butter Cup Surprise Monster Cookies


Ingredients:

• 3/4 cup all purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1 egg, large
• 1/2 cup creamy peanut butter
• 2 teaspoon vanilla extract
• 2 cups quick oats
• 1 and 1/4 cup mini M&Ms
• Reese's miniature peanut butter cups

Directions:

1. Preheat oven to 350F.  Line baking sheets with parchment paper or silicone baking mats.  Set aside
2. Mix flour, salt and baking soda together in large bowl.  Set aside.
3. In a medium bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain.  Whisk in the egg, peanut butter, vanilla extract until combined. 
4. Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula.  The dough will be very soft.  Fold in the oats and the M&Ms.  Allow the cookie dough to sit for 15 minutes. 
5. Separate the cookie dough into 1.5 tablespoon balls.  Place a peanut butter cup between 2 cookie dough balls.  Cover the peanut butter cup with the cookie dough.  Repeat with the rest of the dough and peanut butter cups.
6. Bake the cookies for 12-13 minutes.  Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely. 

These cookies are a must make.  They are very rich.  Basically in my house this cookie is best as a dessert after dinner. 


Keep Cooking Friends!

White Chocolate Chip Cranberry Walnut Cookies

I have not baked cookies in a long time.  My poor family has been eating store bought cookies.  So I finally decided to stop being lazy and bake some cookies.  Because Baby Girl can't grow up eating store bought cookies!!

White Chocolate Chip Cranberry Walnut Cookies

Ingredients:

2 and 1/4 cups all purpose flour

1 teaspoon baking soda

1 and 1/2 teaspoons cornstarch

1/2 teaspoon salt

3/4 cup unsalted butter, melted

3/4 cup light brown sugar

1/2 cup granulated sugar

1 large egg + egg yolk, at room temperature

2 teaspoons vanilla extract

1/2 cup white chocolate chips

1/4 cup dried cranberries

1/4 cup chopped walnuts

Directions:

1)  Whisk flour, baking soda, cornstarch, and salt together in a large bowl.  Set aside. 

2)  In another bowl, whisk the melted butter, brown sugar and granulated sugar together until no lumps remain.  Whisk in the egg and the egg yolk until completely combined.  Wisk in the vanilla extra. 

3)  Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula.  The dough will be very soft.  Fold in the white chocolate chips, cranberries and walnuts.  Cover the dough and chill in the refrigerator for 3 hours or up to 2-3 days.  Chilling is mandatory.  Overnight is best. 

4)  Take the cookie dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes or so. 

5)  Preheat oven to 325F and line baking sheet with parchment paper. 

6)  Roll the dough into balls that are about 3 tablespoons each.  Bake the cookies for 11-12 minutes.  The cookies will look very soft and under baked.  They will continue to bake on the cookie sheet.  Allow to cool completely. 

I rolled the dough into balls and froze them.  This way my family could have fresh baked cookies whenever.  Just add a extra minute when baking. 

El Husbee and Baby Girl loved the cookies.  The cookies require a extra day of waiting but it is totally worth it. 

Keep baking my friends!!

XOXO

 

Oatmeal Chocolate Chip Cookies

Everyone once in a awhile I crave a oatmeal cookie.  It's not often.  But sometimes it happens. 

There is just something about a chewy oatmeal cookie that can be so satisfying.  But they must contain chocolate chips for me.  NOT raisins.  A warm chewy oatmeal cookie is the best snack. 

Ingredients:

1/2 cup plus 6 tablespoon butter, softened

3/4 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs, room temperature

1 teaspoon vanilla

1 1/2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

3 cups old fashion oats

1 cup chocolate chips

Directions:

1.  Heat oven to 350F

2.  Cream butter and sugars on medium until creamy

3.  Add eggs and vanilla, beat until incorporated

4.  Combine flour, baking soda, cinnamon and salt in a separate bowl.

5.  Slowly add dry mixture to wet mixture

6.  Add oats and chocolate chips

7.  drop 2 tablespoons of dough onto cookies sheets covered with parchment paper

8.  Bake 8-10 minutes or until light golden brown.  Cool 1 minute on cookie sheets and then remove to wire racks. 


This recipe makes about 4 dozen cookies.  Perfect for sharing. 


Keep baking friends!
XOXO

M&M Chocolate Chip Cookies

The Homemade cookies are the best.  They beat store bought cookies every time.  There is just something about a warm fresh right out of the oven cookie.  Totally better than some hard crunchy from a bag cookie. 

Many people think that making cookie dough is hard.  It really is not.  Many of us even have the ingredients in our cupboard or pantry to make them.  The key is room temperature ingredients.


M&M Chocolate Chip Cookies


Ingredients:
2 sticks butter (room temp)
3/4 cup granulated sugar
1 cup brown sugar (packed)
2 eggs (room temp)
3 3/4 cups all purpose flour
1 1/2 teaspoon baking soda
3/4 teaspoon salt
12 oz bag mini chocolate chips
1 bag plain M&Ms


Directions:
1.  Preheat oven to 350 degrees F. 
2.  In a stand beat the butter and sugars until creamy. 
3.  Beat in eggs one at a time until well incorporated
4.  Mix flour, baking soda, and salt in a separate bowl and whisk 
5.  Slowly add dry ingredients to wet ingredients. 
6.  Mix in chocolate chips and M&Ms.  DO NO OVER MIX
7.  Scoop 2 tablespoons of batter for each cookie and bake for 9 minutes.  Let the cookies cool in the pan for about 5 minutes before removing them to a rack. 


I put this cookie dough into a Tupperware container and just scooped some dough out every night and made cookies.  Super easy and a great dessert.  A bonus is that your house will smell yummy too.


Keep cooking friends!


XOXO

M&M Mixed Nut Chocolate Chip Cookies

Cookies are so yummy. They are perfect with milk, coffee, tea ... anything. 

These cookies are super easy to make. It's the perfect cookie dough to keep in your refrigerator for after dinner cookies. 

M&M Mixed Nut Chocolate Chip Cookies

Ingredients:
2 cups + 2 tablespoons all purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/2 sticks butter, melted and cooled (12 tablespoons)
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1/2 cup M&Ms
1/2 cup mixed nuts, chopped
1/2 cup semi sweet chocolate chips

Directions:
1.  Preheat oven to 325F
2.  In a bowl, mix the flour, baking soda and salt together.
3.  Combine butter and sugars.  Then add egg, egg yolk, vanilla and mix.
4.  Slowly add the dry mixture to the bowl until dough forms.
5.  Fold in M&Ms, mixed nuts, and semi sweet chocolate chips.
6.  Stick the dough in the fridge for about 10 minutes.
7.  Use a 1 tablespoon cookie scooper and scoop 2 scoops on top of each other for each cookie.  Leave about 2 inches of space between each cookie.  Bake for about 12 minutes.

I am super excited to do more baking in 2016.

Keep baking friends!!

XOXO

Hot Chocolate Dark Chocolate Chip M&M Cookies

There is nothing like a chocolate chip cookie after dinner.  Throw in some chocolate chips and you have got a great ending to a night.

Hot Chocolate Dark Chocolate Chip M&M Cookies

Ingredients:

1 1/2 cups all purpose flour

1 3/4 cup whole wheat flour

4 ounces hot chocolate mix (not sugar free)

1 teaspoon salt

1 1/4 teaspoon baking soda

2 sticks unsalted butter, room temperature

1 cup sugar

2/3 cup brown sugar

2 eggs

1 teaspoon vanilla

1/2 cup M&Ms

1 1/2 cup semi sweet chocolate chips

Directions:

1. Whisk flour, cocoa mix, salt, and baking soda together

2. Cream the butter, sugar, and brown sugar until light and fluffy (about 3 minutes)

3. add eggs 1 at a time.

4. Add vanilla

5. Add dry ingredients to the wet mixture until combined. DO NOT OVER MIX

6. Fold in the M&Ms and semi chocolate chips

7. Chill dough for about 1 hour

8. Pre heat your oven to 350 degrees.

9. Use a cookie dough scooper and drop about 2 inches apart on baking sheets lined with parchment paper.

10. Bake them 1 sheet at a time for about 9 minutes. Let cool on the sheet for a few minutes before transferring them to a cooling rack to cool completely.

These cookies are super yummy because they are chocolatey without being too sweet.

MAKE THESE COOKIES!

XOXO

Chocolate Chocolate Chip M&M Cookies

My favorite snack are chips.  I love all chips.  Not all chips are equal.  But I would prefer a bad chip over some other salty snack.  My husband on the other hand loves sweets.  He has a major sweet tooth.  I have spoiled him with homemade baked treats since we have been married.  Today's recipe that I am sharing is for him.

These chocolate cookies are for chocolate lovers.  There is fudge chocolate pudding in them, semi sweet chocolate chip cookies AND mini M&Ms.  If you don't love chocolate there are not for you.  Also, if you don't love chocolate there is something wrong with you.  

Chocolate Chocolate Chip M&M Cookies

Ingredients:
16 tablespoons unsalted butter, room temperature (2 sticks)
3/4 cup packed brown sugar
1/4 cup white sugar
1/4 teaspoon salt
1 (3.5) package instant fudge chocolate pudding mix
2 eggs
1 teaspoon vanilla extract
1 1/4 cup wheat flour
1 cup all purpose flour
1 teaspoon baking soda
1 cup mini semi sweet chocolate chips
1 cup mini M&Ms

Directions:
1.  Preheat oven to 375 degrees.  Line baking sheets with parchment paper
2.  Cream butter and sugars until light and fluffy. 
3.  Add pudding mix, eggs, and vanilla extract. 
4.  Whisk together the flours, baking soda, and salt. 
5.  Slowly add the dry ingredients with the wet ingredients until just incorporated.  DO NOT OVER MIX!
6.  Fold in the chocolate chips and M&Ms.
7.  Using a cookies scooper, scoop 2 tablespoons cookie dough on prepared baking sheet spaced 2 inches apart. 
8.  Bake for about 10 minutes or until lightly brown.  Remove and place on cooling rack.

When baking cookies I highly recommend parchment paper over foil.  Obviously if you do not have parchment paper use foil.  But if you use foil please keep a eye on your cookies as they can easily burn or stick to the foil.  I love parchment paper.  It makes clean up easy and it keeps cookies from burning.  Today I ran out of parchment paper and lined ONE sheet with foil.  The results were a few burned cookies on the foil sheet.  Bah!  You win some you lose some.

Eat well friends!

XOXO

Reese's Pieces Chocolate Chip Cookies

There is just something about candy in chocolate chip cookies that is just so yummy.  I can never resist to add some sort of candy in my chocolate chip cookies.  

Chocolate chips ... Reese's pieces ... what a good combination!

Reese's Pieces Chocolate Chip Cookies

Ingredients

• ¾ cup butter, softened
• ¾ cup brown sugar
• ¼ cup white sugar
• 1 egg, room temperature
• 2 teaspoon vanilla extract
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 2 teaspoon cornstarch
• ½ teaspoon salt
• 1 cup mini chocolate chips
• Reese's Pieces

Instructions

1. Preheat oven to 350 degrees F. Grease a deep dish cookie pan or whoopie pie pan with cooking spray and set aside.
2. In a bowl, whisk together the flour, baking soda, cornstarch and salt, and set aside. In a electric mixer, beat together the butter and sugars until creamy, about a minute. Beat in the egg and vanilla to combine.
3. Gradually add flour mixture to the butter mixture, beating well after each addition. Once dough has come together, stir the chocolate chips in by hand with a spoon.
4. Drop 2 tablespoonfuls of dough into the bottom of each cavity. Gently press it to cover the bottom of each cavity.  Top with Reese's pieces candy.
5. Bake the cookies for about 12 minutes or until the centers are set and the edges are golden and lightly crisped. Allow the cookies to cool in the pan about 5 minutes before gently removing to wire racks to cool completely. You can loosen them from the pan very carefully with a butter knife or dump them over

El Husbee brought these cookies to work on Monday to share with his co-workers.  I need a kid to bad for.  

Enjoy the summer!

XOXO

Chocolate Chip Salt Caramel Ghirardelli Squares Cookies

Homemade cookies are always so good.  I guess when I mean homemade I mean freshly baked.  This cookie snob is not a fan of store bought cookies.

El Husby and I took a trip to World Market over the weekend to look at some outdoor furniture and home decor.  Our trip was not a complete fail as we came home with a bag of Ghirardelli squares.

Sometimes I feel it is hard being the husband of a baker.  First there is a lot of baked goods and if you are not a daily runner it can be hard on your waistline.  Second there is the constant wait for pictures before you can eat anything.  Than last not forget the constant questions on the finish product.  Is it good?  How good?  Would you eat it again?  Is it better than the last batch like it?  Can you eat all of them or should we give some away?

My poor Husbee was told not to eat these candy because I wanted to put them in cookies.  His face was torn between wanting the cookies and wanting to eat the candy in case I got lazy and did not make the cookies.  (I am guilty of this)

Since I yelled at him for letting the d-o-g lick my face/ear I felt bad and decided to make the cookies.

Chocolate Chip Ghiradelli Squares Cookies

Ingredients

• ¾ cup butter, softened
• ¾ cup brown sugar
• ¼ cup white sugar
• 1 egg, room temperature
• 2 teaspoon vanilla extract
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 2 teaspoon cornstarch
• ½ teaspoon salt
• 1 cup mini chocolate chips
• Ghiradelli Salted Caramel squares, unwrapped

Instructions

1. Preheat oven to 350 degrees F. Grease a deep dish cookie pan or whoopie pie pan with cooking spray and set aside.
2. In a bowl, whisk together the flour, baking soda, cornstarch and salt, and set aside. In a electric mixer, beat together the butter and sugars until creamy, about a minute. Beat in the egg and vanilla to combine.
3. Gradually add flour mixture to the butter mixture, beating well after each addition. Once dough has come together, stir the chocolate chips in by hand with a spoon.
4. Drop a tablespoonful of dough into the bottom of each cavity. Gently press it to cover the bottom of each cavity. Top with an unwrapped square. Top the candy with an additional tablespoonful of dough and gently press the top dough ball to cover and enclose the candy.
5. Bake the cookies for about 12-15 minutes or until the centers are set and the edges are golden and lightly crisped. Allow the cookies to cool in the pan about 5 minutes before gently removing to wire racks to cool completely. You can loosen them from the pan very carefully with a butter knife or dump them over 

These cookies were super easy to make.  I probably whipped them out in about 1 hour including baking time.  Please please please take the time to let the cookies cool inside the pan.  I know it's tempting to dig right in but the cooling processing is essential to keeping the cookies together.  

The cookies were very tasty.  However, you could not really taste the salted caramel.  I would say maybe night time I would sprinkle some sea salt on top of the cookie before baking.  With that said ... THESE COOKIES ARE DA BOMB!  So thick ... so chocolatey ... so good!  

Make these cookies!

XOXO

Paula Deen Chocolate Gooey Butter Cookies

A co-worker's son was selling cookie dough for a school fundraiser and I decided to indulge in some cookies.  Now I am normally a homemade from scratch kind of cookie dough girl but everyone once in a while I will buy cookie dough.  While going through the cookie dough catalog I noticed there was Paula Deen cookie dough and knew I had to try them.  

cookies right out of the oven

That Paula Deen really knows her stuff.  These cookies are amazing.  I don't understand how the powder sugar stays when the cookie dough is baking but the cookies come out so cute and they just melt in your mouth

cookies cooling

Paula Deen Chocolate Gooey Butter Cookies

Ingredients:
tub of Paula Deen Chocolate Gooey Butter Cookies
powder surgar

Directions:
1.  Preheat oven to 350 degrees
2.  Use cookie scoop and scoop out balls of batter.
3.  Roll balls into powder sugar
4.  Set cookie dough about 1 inch apart
5.  Bake for about 9 minutes
6.  Cool for about 5 minutes and enjoy

These cookies are amazing.  I wish I bought more tubs of this cookie dough.  I think I might need to google the recipe.  Hopefully Paula Deen shares her recipe for this cookie online.

Support the kids and buy cookies ... or cookie dough!

XOXO

Hot Chocolate Raisin Chocolate Chip Cookies

There is something about hot chocolate cookies that is just so good.  Maybe it's the richness it adds to the cookie.  Or maybe it's how yummy the cookie dough is.  
 

Hot chocolate cookie dough taste amazing ... and I am not even the type that like to eat cookie dough.  The hardest part of this recipe is chilling the cookie dough.  I am a very impatient person.

But I have found that chilling cookie dough for at least 1 hour minimum makes cookies so much richer in flavor.  So if you have the time ... and the patience chill your cookie dough. 

Hot Chocolate Raisin Chocolate Chip Cookies

Ingredients:

1 1/2 cups all purpose flour

1 3/4 cup whole wheat flour

4 ounces hot chocolate mix (not sugar free)

1 teaspoon salt

1 1/4 teaspoon baking soda

2 sticks unsalted butter, room temperature

1 cup sugar

2/3 cup brown sugar

2 eggs

1 teaspoon vanilla

1 cup raisins

1 cup semi sweet chocolate chips

Directions:

1. Whisk flour, cocoa mix, salt, and baking soda together

2. Cream the butter, sugar, and brown sugar until light and fluffy (about 3 minutes)

3. add eggs 1 at a time.

4. Add vanilla

5. Add dry ingredients to the wet mixture until combined. DO NOT OVER MIX

6. Fold in the raisins and semi chocolate chips

7. Chill dough for about 1 hour

8. Pre heat your oven to 350 degrees.

9. Use a cookie dough scooper and drop about 2 inches apart on baking sheets lined with parchment paper.

10. Bake them 1 sheet at a time for about 9 minutes. Let cool on the sheet for a few minutes before transferring them to a cooling rack to cool completely.

I am working on incorporating local produce into my cooking.  When the new Fresno State market opened I had went and purchased some raisins.  Let me tell you, I will never purchase regular raisins again.  The raisins that I got from the Fresno State market were huge, juicy and sooooo yummy!  There was no sugary white film on the raisin that you can something get with regular store bought raisins.  Buy local friends!  Buy local!

I brought these cookies to Mother's Day dinner with my family and my little cousin JakeEE gobbled one up.  I would say they were a hit. 

Support local business!
XOXO