Brownie Cookies

I love getting and giving homemade items! One of my dear friends celebrated her birthday this week and when I asked her what kind of cookies she would want she said "Well, I love chocolate in any form!" As soon as she said that, I knew that I wanted to make this recipe!


I found this recipe on Pinterest, it is from a blog called Pure and Yummy. I real like that you didn't have to plan ahead for this recipe. You didn't have to bring butter to room temp or chill dough in the refrigerator. 


These cookies are really, really rich! And pack BIG chocolate flavor. Get ready for your home to smell like the Hershey's factory.

Brownie Cookies

½ cup butter
4 (1 ounce) squares unsweetened chocolate, chopped
3 cups (18 ounces) semisweet chocolate chips, divided
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
4 large eggs
1 ½ cups sugar
2 teaspoons vanilla extract

Combine butter, unsweetened chocolate, and 1 ½ cups chocolate chips in a large heavy saucepan. Cook over low heat, stirring constantly, until butter and chocolate melt; let cool.

Combine flour, baking powder, and salt in a small bowl, set aside.

Beat eggs, sugar and vanilla at medium speed with an electric mixer. Gradually add dry ingredients to egg mixture, beating well. Then add the chocolate mixture and beat well. Stir in remaining 1 ½ cups chocolate chips.

Scoop dough onto baking sheets 1 inch appart. Bake at 350 degrees for 10-12 minutes. Cool slightly on baking sheets; remove to wire racks to cool completely.

Enjoy!

Monster Cookies

Warning - this is a Paula Deen recipe so get your butter out!


This cookie has it all! It has peanut butter, oatmeal, chocolate chips, raisins and M&M's. Their moist, chewy and crunchy all at the same time. 


The recipe makes a little over 3 dozen. I found that if I scooped them larger than 2 tbls they tended to break. 

Ingredients

• 1/4 cup raisins, optional 
• 1/2 cup chocolate chips 
• 1/2 cup multi-colored chocolate candies 
• 1 stick butter, softened 
• 1-12-ounce jar creamy peanut butter 
• 1/2 teaspoon vanilla extract 
• 1/2 teaspoon salt 
• 1 cup granulated sugar 
• 1-1/4 cup packed light brown sugar 
• 3 eggs 
• 2 teaspoons baking soda 
• 4-1/2 cups quick-cooking oatmeal (not instant)

Directions

Preheat the oven to 350 degrees. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8-10 minutes. Do not over bake. Let stand for about 3 minutes before transferring to wire racks.

Enjoy Y'all!

Snickerdoodles

I've made snickerdoodles using a few different recipes but my favorite is this recipe that I found in a Paula Deen magazine. The cookies are always soft and moist. I've been asked to make these repeatedly so I wanted to share one of my fan favorites with you.


Ingredients:

• 1 cup butter, softened
• 1 1/2 cups sugar
• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cream of tartar
• 1/2 tsp salt
• 2 large eggs
• 1/2 tsp vanilla extract
• 1/2 cup coarse sugar (I use Sugar in the Raw)
• 1 1/2 tsps ground cinnamon

In a large bowl, beat butter and sugar at a medium speed with a mixer until fluffy. In a medium bowl, combine flour, baking soda, cream of tartar and salt. Gradually add flour mixture to the butter mixture, beating to combine. Stir in eggs, one at a time, until well blended. Stir in vanilla. Cover with plastic wrap and chill until firm, about 2 hours up to 3 days. 

Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper (or grease cookie sheet). In a small bowl, combine sugar and cinnamon.

Using your hands, roll dough into 1-inch balls. Roll balls in cinnamon mixture. Place balls 2 inches apart on prepared baking sheets. Bake 10-11 minutes or until golden brown. 

Let cool on pans for 2 minutes then transfer to wire racks. 

Peanut Butter Cup Cookies

Chocolate and peanut butter, two of my favorite indulgences, come together to a make a tasty cookie!

Ingredients:

1-3/4 cup all purpose flour

1/2 tsp salt

1 tsp baking soda

1/2 cup butter, softened

1/2 cup white sugar

1/2 cup peanut butter

1/2 cup packed brown sugar

1 egg, beaten

1 tsp vanilla

2 tbls milk

40 mini peanut butter cups, unwrapped and frozen

1. Pre-heat oven to 375 degrees. Sift together flour, salt and baking soda; set aside.
2. Cream together butter, peanut butter, white and brown sugar until fluffy. Beat in egg, vanilla and milk. Add in flour mixture and mix well. Shape dough into 1/2 inch balls and place on a un-greased cookie sheet. Press down on dough to flatten slightly.
3. Bake for 8 mins. Remove from oven and immediately press a frozen peanut butter cup into the center of each cookie. Let cool for 2 minutes and slowly press the peanut butter cup down a little more so that it is flush with the cookie. Allow to cool on rack until the chocolate sets. 

I found freezing the candy then remove the wrappers and place them back into the freezer was the easiest. The frozen candy keeps its shape and does not melt everywhere when it is pressed into the cookie. 

Also, I found that pressing the balls down a little bit before baking them decreased the amount of cracking when the candy was pressed into the center. It takes a while for the chocolate to become firm, so if your in a rush to store these then place the cookies in the freezer to speed up the process. 

Enjoy!!