Reece’s Chewy Chocolate Cookies

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This past weekend I was in the mood to do baking.  I had seen a picture online somewhere of pull apart cookies.  I googled and searched all over for a recipe and could not find one.  I thought I had saved the recipe to my bookmarks, but I did not.

I went to the store and was trying to think of what type of cookie to make.  I saw the Reece’s bag and thought this was a good one to try.  I did use my first batch in a glass baking dish for the pull apart cookies.

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They looked as though they turned out good, but when I tried to pull them apart, the middle was a bit undercooked or gooey!!  So I made the rest of the dough into cookies!!!

Ingredients

2 cups all purpose flour

3/4 cup Hershey Cocoa

1 tsp baking soda

1/2 tsp salt

1 and 1/4 cup (2 – 1/2 sticks)butter  or margarine, softened

2 cups sugar

2 eggs

2 tsp vanilla extract

1 and 2/3 cups (10 0z pkg) Reece’s Peanut Butter Chips

How to:

Heat oven to 350 degrees F.

Stir together flour, cocoa, baking soda and salt.  Beat butter and sugar in a large bowl with mixer until fluffy.  Add eggs and vanilla; beat well.  Gradually add flour mixture, beating well.   Stir in peanut butter chips.

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Drop by rounded teaspoons onto ungreased  cookie sheet.  Bake 8-10 minutes (do not overbake, cookies will be soft).  They will puff while baking and flatten while cooling (which I didn’t realize until reading through the package directions the 2nd time).  Cool completely.

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This was a great chocolate cookie.  I wondered what it would taste like without the cocoa in it.  I’ll try next time and see what the outcome is.  I know I’ve searched for white cocoa (not even sure if it exists – the baker that I am) but I bet it’s just as good!

 I felt like I was dipping my chocolate in a jar of peanut butter.  These were pretty good.

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Great treat.  They were nice and chewy too!  I hope I run across the pull apart cookie recipe again.  Or if someone knows of a recipe, let me know.

Have a great week.

Two Girls Cooking – Two Girls Cooking 😉

Source

Reece’s Peanut Butter Chip package

Strawberry Shortcake Cookies

Today was a lazy Saturday.  Had a lot to get done and chose to hang out with the kids, play some PS3 and bake some cookies.  Craig was looking around in the fridge and said that I needed to use my strawberries soon or they’d go bad.

That lead me to search for a good cookie recipe.  But then thinking of Strawberries brought me back to good old school music days…Strawberry Lover by Mazerati!  Went to You Tube and found the video.  Wow did that bring back good memories!  From there to now!  For those of you that know and remember…watch the video.

Now back to the strawberry cookies.  I wanted to find something I hadn’t made before, something that would stand out.  I made the first batch as the recipe called for minus the sanding sugar.  I cannot find that type of sugar.  So the 2nd batch I added some white chocolate chips and added a sprinkle of sugar on the top to add a bit more flavor.

I may have eaten more than half of them by myself!!  Great cookie.  I loved the strawberries added together with the chocolate chips.  Just enough sweetness to this soft strawberry lover cookie!!!

Ingredients

  • 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
  • 1 teaspoon fresh lemon juice
  • 1/2 cup plus 1 tablespoon granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
  • 2/3 cup heavy cream – I used half and half
  • Sanding sugar, for sprinkling – couldn’t find the sanding sugar and used regular sugar

Directions

  1. Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
  2. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day. (I added white chocolate chips to the 2nd batch of cookies)

Give these a try.  Sure not to disappoint.

Patricia – Two Girls Cooking 😉

Source

Martha Stewart

Rolo Stuffed Choco Chunk Cookies

Last week Craig made home made chocolate chip cookies.  I begged him to let me have him be a guest blogger but he obviously said no since you didn’t get the chance to see his face or his awesome cookies.  I’d say he’ll laugh when he reads this……but the only way he’ll read it is if I actually show it to him.  Supportive, I know right!!

Anyhow, I like the $5 dinners blog and get their posts on Facebook.  I like to save money when grocery shopping.  And I love trying new recipes.  Since it takes me 2 hours to plan our weekly menu and what I want to bake each week, I headed on over to see what I could find.  I found the recipe for the stuffed cookies as well as some pork chops with peaches!  A post coming for that later this week.

On to the cookies.  So when shopping, I grabbed the bag of chocolate chips not looking at the bag.  Why?  Well because I had 2 kids trying to shove everything in the cart while I wasn’t looking, so I try not to turn my attention from them very often!!  I ended up grabbing a bag of the chocolate chunks instead of chips.  I’d say that it didn’t matter, because chocolate is chocolate.  But it did over power the Rolo a bit.  And being that the point of the cookie was for the Rolo, I have more dough in the fridge to try and make it work. Chocolate chip cookies are a favorite in our house so we’re good to go no matter what happens with these!!  Plus a friend wanted some for breakfast today, so more than half are already gone! Hope you liked Mary!!

Ingredients

  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter or margarine
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 2 eggs
  • 2 cups chocolate chips (I used the big chocolate chunks)
  • Enough Rolos for each cookie, about 18

Directions

  • In a mixing bowl, whisk together the flour, baking soda and salt.
  • In a stand mixer or mixing bowl, beat together the butter/margarine and the 2 sugars. Add in the vanilla. Beat in the eggs, 1 at a time, until smooth. Scrape down the sides if necessary.
  • Add the dry ingredients and mix on low speed, until batter forms.
  • Fold in the chocolate chips.
  • Flatten the Rolos, using a potato masher, or the bottom of a measuring cup.
  • Form the cookies by placing dough on top and on bottom of the flattened Rolos. Place on cookie sheet, or Silpat baking mat, and bake at 350 for 9-11 minutes, or until begin to golden.
  • Let cool slightly before serving. Makes 18-24, depending on how much dough you use for each cookie.

The cookies were huge!  I tried to make them a bit smaller but then I had a had time getting the smashed Rolo on top of the dough.  I ended up using a measuring cup to smash my Rolo.

*updated* I used the rest of the dough and put the Rolo on top.  Yep took away from the stuffed part but I wanted to taste that candy!!

Craig made some regular chocolate chunk cookies with the remainder of the dough.  I didn’t get a picture of him, but I did of the cookie.

Wondering how this would be with white chocolate chips too…hmmmm..onto other thoughts!!

Have a great week.

Patricia – Two Girls Cooking 🙂
Source:
Read more: http://www.5dollardinners.com/2011/03/rolo-stuffed-chocolate-chip-cookies.html#ixzz22Jz6CSTq

Reece’s Peanut Butter Bars

Craig has been asking for home made chocolate chip cookies for about a week.  Well that week has gone by and I am not finding time to get enough things around the house done, let alone bake home made cookies.  Yes, we have to eat dinner every night so if I’ve made something new, I’ll blog it.  But cookies from scratch with work, three kids, baseball every night, it’s just not happening.  But I did go to the store and buy the Pillsbury Reece’s Peanut Butter pre-made cookies!!!  And I’ve had this recipe sitting up on my computer browser for about a week or more so I thought, huh, I’ll use those cookies to make the bars I’ve wanted.  I could have said that I made them, but that would be lying.  And since lying is my biggest pet peeve, I decided that it wouldn’t be a good idea.

While cooking the Lasagna Rolls for dinner tonight, I started with these bars.  I had an hour and a half before we had to leave for baseball.  I was cutting it short.  But right before we had to walk out the door, I got to pull them out of the oven.  Mr. Craig said that he wouldn’t cut the bars before I got home (he knew they were going to be blogged).  Well as soon as I walked in the door, he tells me that he tried to cut a piece and it started to fall apart!!  So I’m not the only impatient one when it comes to having to wait for the sweet treats.

1 package (8 oz) cream cheese, softened (I used 1/3 fat free)

1/2 cup sugar
1 egg
1/2 cup coconut, if desired
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies (I grabbed the Reece’s Peanut Butter cup)
  • 1 Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
  • 2 In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
  • 3 Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4  rows. Store in refrigerator.

Super easy to make.  If you have the time and a good recipe for chocolate chip cookies, then by all means, make them from scratch.  Until I can find a way to work changes in life around, I’ll be making some partial home made desserts (it’s ok to use some store bought things to make life easier!!).

Have a great rest of your week.  I hope yours isn’t as busy as ours is here!!  (Next month comes soccer and football).

Patricia – Two Girls Cooking 😉

Source

Pillsbury

Cookies and Cream Ice Cream

Last week I made my favorite ice cream, Butter Brickle. Since it was so delicious, this sparked a conversation in my house about everyone else’s favorite ice cream. Scott’s favorite is cookies and cream; and since it’s one of my favorites too, he didn’t have to push too hard to get me to try my hand at making it. My first batch didn’t come together as I had hoped. I think I was over-eager to get the ice cream! Maybe the bowl didn’t freeze long enough, or maybe the batter wasn’t cold enough…maybe both. I ended up with soup instead of ice cream. This didn’t stop me for long though. I got the ice cream maker bowl back in the freezer for a couple of days and made sure I cooled the batter in the fridge overnight for my second try. Success!

Recipe:
From Annie’s Eats

INGREDIENTS

1 cup whole milk
2 cups heavy whipping cream
6 egg yolks
1/2 cup sugar
1 tbsp. vanilla extract
15-20 Oreo cookies, coarsely chopped

DIRECTIONS

  • Combine the milk and cream in a saucepan over medium heat.  Heat until bubbles form around the edges.  In a medium bowl, whisk together the egg yolks and sugar until smooth and well combined.  Slowly add the warm milk mixture to the egg yolk mixture, whisking constantly to prevent curdling.
  • Pour the mixture back into the saucepan.   Cook over medium heat, stirring constantly, about 5-8 minutes, until the mixture is thickened and coats the back of a spoon (about 175 degrees F on an instant read thermometer).  Pour the liquid through a fine mesh sieve into a bowl.  Stir in the vanilla extract.  Cover with plastic wrap and chill in the refrigerator until completely chilled.
  • Once the mixture is well chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions.  Once the mixture is softly frozen, transfer half of it to a storage container.  Add half of the chopped Oreo pieces and fold in gently with a rubber spatula.  Add the remaining ice cream and Oreo pieces to the container, and fold once more until the mixture is evenly combined.  Freeze until completely hardened.

This ice cream was totally worth the wait! It’s a great treat to end to these very hot summer days we’ve been having. Sweet and creamy, a good mix of big and small chunks of Oreos. It freezes up very firm, so we have to let it sit out a bit to get our scoops out. I prefer my ice cream this way, but Scott prefers his ice cream softer – almost melty. Since this one is his favorite flavor I might have to try again with a softer base next time.

What’s your favorite flavor?

– Jodi

Chocolate Sprinkle Thumbprint Cookies

Oh how sweet are these cookies  that I found on Brown Eyed Bakers site!  I was nervous, as always with adding the frosting to the cookies, but I was ready to give it another try!

Brooklyn has been telling me lately that she wants to spend more time with me.  Since we both love to cook we decided to put our best effort forth in making these cookies.  Hoping that we can, first make them taste good and second come close to looking as good as Brown Eyed Baker does.  Thanks to her my grand daughter and I got to spend some awesome quality time baking awesome cookie!

Apparently I didn’t buy enough chocolate sprinkles so we used some pretty colorful ones too!!

I sure take my hat off because I’m not sure I could begin to know how to come up with a cookie ingredient just by taste.  Dinner?  Sure, but for cookies or desserts, I turn to these awesome blogs for my help.

Chocolate Sprinkle Thumbprint Cookies

Yield: 2 to 3 dozen cookies, depending on size

Prep Time: 10 minutes | Bake Time: 18 minutes

For the Cookies:
2½ cups all-purpose flour
½ teaspoon salt
1 cup unsalted butter, at room temperature
1 cup powdered sugar
2 teaspoons vanilla extract
Chocolate sprinkles

For the Chocolate Icing:
4 tablespoons unsalted butter, at room temperature
1½ cups powdered sugar
1/3 cup Dutch-process cocoa powder
4 tablespoons whole milk
½ teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour and salt; set aside. Pour the chocolate sprinkles into a small bowl; set aside.

2. Using an electric mixer on medium-high speed, cream together the butter, powdered sugar and vanilla extract until light and fluffy, about 3 minutes. Reduce the mixer speed to low and add the flour mixture. Once it is mostly incorporated, slowly increase the speed back to medium-high and beat for another minute or so until a dough forms.

3. Scoop out a tablespoon of dough, roll it into a ball, and then roll it in the chocolate sprinkles and place it on the baking sheet. Repeat with the remaining dough, spacing your cookies about 1½ inches apart on the baking sheet. Make a slight indentation with your thumb (or the back of a melon baller – my favorite tool for this task) on the tops of all the cookies. Bake for 10 minutes, then make a deeper indentation in the middle, and bake for an additional 8 minutes. The cookies should not brown much at all around the edges. Transfer the cookies to a wire rack to cool completely.

4. Meanwhile, make the chocolate icing for the filling. Beat the butter with an electric mixer on medium-high speed for 2 to 3 minutes, or until light and creamy. Reduce speed to low, add the powdered sugar and cocoa powder and mix until combined, then increase the speed to medium and beat until smooth. Add the milk and the vanilla extract and beat until light and fluffy. Add more powdered sugar or milk to achieve the desired consistency.

5. Once the cookies are cool, pipe some frosting into the middle of each cookie (or you can spoon it in). Store leftovers in an airtight container at room temperature for up to 5 days.

I was so pleased with the taste of the cookie.  Way to go Michelle.  She did what she was trying to do in my opinion!!!  These taste awesome.  Reading her post, she says she’s trying to get as close to the bakery that makes these cookies.  I have no idea what they taste like, but what she has here, is pretty dang good to me (and my family who keeps asking if they can have more!).

You’ve got to try these for sure.  The flavor of the cookie…I can’t come up with how it tastes, but it’s a very good thing!!

Patricia – Two Girls Cooking

Source:

Brown Eyed Baker

Raspberry M&M Bars

 

I was in the mood to have some chocolate chip cookies.  I just so happened to be at the store the other day and saw Raspberry M&Ms right before my eyes.  Then I thought to myself that bars would be a better choice with those bright pink pieces of candy.  I haven’t even tried these M&M’s before but thought you can’t go wrong with Raspberry anything.  Or candy if you ask me!!!

I found this pretty basic recipe for the bars and here they are.  Pretty, dang, good.

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup vanilla or white chips
  • 1-3/4 cups plain M&M’s, divided

Directions

  • In a large bowl, cream butter and sugars until light and fluffy. Bear in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Stir in chips and 1 cup of M&M’
  • Spoon into a greased 13-in. x 9-in. baking pan; spread evenly in pan. Sprinkle with the remaining M&M’s. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Yield: 2 dozen.

Cookie bars are good for just about any occasion.  I have no special occasion other than I wanted to eat some!  I’ve been doing really well this past week so we are due for a good, sweet treat.  These M&Ms are the best!  I’d have another one if it wasn’t near 10:30pm…not supposed to eat this late.  But they are really good.  The picky man says so too.  Of course he loves the sweets!

We enjoyed these with some fruit smoothies tonight!

Happy Baking.

Nutritional Facts

1 serving (1 each) equals 232 calories, 10 g fat (6 g saturated fat), 32 mg cholesterol, 128 mg sodium, 34 g carbohydrate, 1 g fiber, 2 g protein.

Patricia – Two Girls Cooking  😉

Source

Taste of Home