Cookie Dough Brownie

Original recipe from Food Folks and Fun. 

Very easy and very popular brownie/cookie!

The best thing about the cookie dough is that no eggs are used - so no worries.

I made this big batch for our baseball team and I kid you not, the boys devoured these in less than 5 minutes.  There wasn't a crumb to be found.

For Brownie Layer:
1 box of brownie mix (family size).  Bake as directed.

For the Cookie Dough Layer:
3/4 cup salted butter, room temperature
3/4 cup brown sugar
1/3 cup granulated sugar
1/2 tsp. vanilla
2 1/2 tbls. milk
1 1/2 cup flour
1 cup chocolate chips

Make the brownies according to directions on the box and bake as directed.  Let cool.


To make the cookie dough, cream together the butter, brown sugar, granulated sugar and vanilla until light and fluffy.  Beat in milk.  Add in the flour and mix until combined.  Stir in Chocolate chips.

Once brownies have completely cooled spread the cookie dough on top.  Place in freezer for 20-30 minutes or in refrigerator for several hours to set.

Print Recipe



Linking up at:                        http://debbie-debbiedoos.blogspot.com/
                                            http://sumossweetstuff.blogspot.com/
                                            http://thediyshowoff.blogspot.com/
                                            http://craftskeepmesane.blogspot.com/
                                            http://www.wellseasonedlife.com/
                                            http://www.myuncommonsliceofsuburbia.com/p/houzz.html
                                            http://www.remodelaholic.com/
                                           

Best Ritz Cracker You Will Ever Eat

I need to think of a better name for these delicious cookies.  They remind you of a butterfinger, or twix bar.  No one will ever know it is a Ritz Cracker in the middle.

1/2 cup marshmallow cream
1/2 cup peanut butter
48 Ritz Crackers
1 1/4 cups semisweet chocolate chips, melted ( I don't like using choc. chips.  I prefer any melting chocolate such as choc bark, or Candy Quick).
1 cup flaked coconut or chopped nuts ( I use both seperately)

Spread about 1 teaspoon peanut butter on 24 of the Ritz crackers.  Spread 1 teaspoon Marshmallow Creme on remaining crackers.

Sandwich crackers together, using one peanut butter and one marshmallow.  Tip: Set in freezer for approximately 10 - 15 minutes.  This helps the marshmallow cream harden before dipping in the chocolate.  Then dip in melted chocolate or white chocolate (almond bark), and roll in coconut or finely chopped nuts to coat.

Set crackers on waxed paper and let stand until chocolate sets.  Store in air-tight container for up to one week.  Makes 24

Graham Delights

My friend Jill made these cookies years ago at a Christmas cookie exchange.  I have the recipe on a little card with green holly on the corners.  These remind me of the Magic Layer cookies, but these take about 5 minutes to prepare.  I used mini chocolate chips in mine and they turned out perfect.

Rich, easy, fast and delicious!

1 - 14 oz. can Sweetened Condensed Milk
1 tsp. vanilla
1 cup flaked coconut
1 - 6oz. package chocolate chips
1 cup broken nut meats
2 cups graham cracker crumbs

Add ingredients in mixing bowl in the order as listed above.  This will be a very stiff dough and is difficult to make a double batch.  Drop from a teaspoon on a well greased cookie sheet.  Bake at 350 degrees for 10 minutes.  REMOVE FROM COOKIE SHEET IMMEDIATELY.  THEY WILL STICK. 

Print Recipe

Cap'n Crunch Peanut Butter Cookies

I have come across a lot of Cap'n Crunch cookie recipes lately.  I thought since I am a big fan of peanut butter, I would try the recipe at Picky Palate.  These are of course yummy!  Everything at Picky Palate is yummy.

7 Tbls. softened butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup creamy peanut butter
1 egg
1 tbls. pure vanilla
1 cup all purpose flour
1/4 tsp. salt
1 cup Cap'n Crunch cereal, crushed with rolling pin.

Preheat oven to 350 degrees.  With your mixer, beat the butter and sugars until well combined.  Beat in peanut butter until combined then beat in the egg and vanilla.

In a large bowl, mix the flour and salt.  Slowly add to wet ingredients on slow speed.  Add in Cap'n Crunch Cereal until just combined.  With a medium cookie scoop, scoop dough onto a parchment or silpat lined baking sheet.  (I used my small scoop) With the tines of a fork, press gently forming a criss cross shape over tops.  Bake for 10-12 minutes or until baked to your liking.

2 1/2 dozen

Print Recipe

Peanut Butter Butterscotch Chippers

This is no ordinary Peanut Butter Cookie.  This is a Peanut Butter - Butterscotch Chipper from http://www.picky-palate.com/

1/2 cup softened butter

1/2 cup brown sugar

1/2 cup granulated sugar

1 1/4 cups smooth peanut butter

1 cup melted butterscotch chips

1 egg

1 teaspoon vanilla

1 1/4 cups all purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

1 cup butterscotch chips

Preheat oven to 350 degrees.  Cream butter and sugars until light and fluffy.  Melt butterscotch chips over a double boiler until melted.  Add melted butterscotch chips and peanut butter to beaten butter and sugars.  Beat in egg and vanilla.

Place flour, baking soda and salt in bowl; mix to combine.  Add to wet ingredients until just combined then pour in butterscotch chips.  Using a cookie scoop, scoop dough, roll in sugar then place onto baking sheet.  Press tops with tines of fork if desired.  Bake for 9-11 minutes or until cookies are cooked through.  Remove and let cool for 5 minutes before transferring to cooling rack.

Print Recipe

Hershey Bar Cookies

We have had some great company this weekend.  My beautiful niece Kaylee and three of her great friends came from Utah and are hangin with our family.  We are having so much fun.  Last night it was movie night in the back yard on the big screen, s'mores at the fire pit, and Hershey Bar Cookies.  Oh and this delicious non-alchololic coconut drink that the girls mixed up.

Hershey Bar cookies have been in my family my entire life.  Very simple to make, with simple ingredients, but I don't know one person who doesn't like these cookies.  I hope you enjoy this recipe as much as I have.

1/2 lb. butter, softened (1 cup)
1 Egg
2 cups sifted flour
1 cup brown sugar
1 tsp. vanilla
1 large or 8 small Hershey chocolate candy bars

Preheat oven to 350 degrees

Cream butter and brown sugar.  Add egg (slightly beaten), vanilla and flour.  Spread in greased and floured cookie sheet.  Bake until slightly brown on top.  Approximately 12-15 minutes. (Times may vary according to your oven.  You just want the top light golden brown.)  Remove from oven and place on top chocolate bars that have been broken in small pieces.  Return to oven for 1 minute just until chocolate has begun to get soft enough to easily spread.  Note:  The Hershey bar will not melt down so just put in oven for 1 minute no longer.  Remove from oven and spread the chocolate to make a frosting for the bars.  Sprinkle chopped nuts if desired.  Cut into squares.

Chocolate Peanut Sweeties

1 cup peanut butter
1/2 cup butter (no substitutes), softened
3 cups confectioners' sugar
5 dozen miniature pretzel twists (about 3 cups)
1-1/2 cups milk chocolate chips
1 tbls. vegetable oil

In a mixing bowl, beat peanut butter and butter until smooth.  Beat in confectioners' sugar until combined.  Shape into 1 inch balls; press one on each pretzel.  Place on waxed paper-lined baking sheets.  Refrigerate until peanut butter mixture is firm, about 1 hour.  In a microwave-safe bowl or heavy saucepan, melt chocolate chips and oil.  Dip the peanut butter ball into chocolate.  Return to baking sheet, pretzel side down.  Refrigerate for at least 30 minutes before serving.  Store in the refrigerator.  Yield:  5 dozen.

Note:  Reduced-fat or generic brand peanut butter is not recommended.

Print Recipe

Frosted Banana Cookies

Another great recipe I grew up with.  The original recipe called for Oleo - another name for butter.  I can remember eating these many times. Today, it is raining and cold (for California standards) so I decided to use up some of my bananas.  My family prefers them without the pecans but for this presentation I added them.    Perfect for a day like today.  The questions is.......How long will they last?  Because you can't eat just one.

Cookie:

3/4 cup Butter

1 egg

2 medium bananas mashed

1 tsp. baking soda

3/4 cup brown sugar

1/2 tsp. vanilla

1/4 tsp. salt

2 cups flour

Mix all together.  Drop by spoon fulls onto parchment paper lined cookie sheet.  Bake at 350 degrees for 10 minutes.

Icing:

6 tbls. brown sugar

4 tbls. milk

4 tbls. butter

Bring to boil.  Boil until sugar dissolves.  Remove from heat and add enough powder sugar to spread.  Can add a pecan half to each cookie.

Print recipe

Traditions Cupcakes

1/2 cup soft butter
1/2 cup sugar
1/2 cup loosely packed brown sugar
1 egg
1 cup plus 2 tbls. flour
1/2 tsp. baking powder
1/2 tsp. salt.

Filling:
1/2 cup brown sugar
1 egg
1/2 tsp. salt
6 oz. chocolate chips
1/2 cup chopped pecans or almonds
1 tsp. vanilla

Cream together the first three ingredients.  Mix altogether with remaining ingredients.  Fill cupcake pan and bake at 350 degrees for 10 to 12 minutes.  Make the filling and pour into half baked cupcakes.  Bake at 375 degrees for 12 to 15 minutes.  This recipe makes 1 dozen regular size cupcakes.

Print Recipe



Brown Sugar Chewies

Do you see my favorite word in these cookies?  BROWN SUGAR!  Yummy

1/4 cup butter
1 cup packed light brown sugar
1 egg, beaten
3/4 cup all purpose flour
1 tsp. baking powder
1/2 tsp. vanilla extract
1/4 cup chopped pecans
Confectioners' sugar for dusting

Preheat oven to 350 degrees.

Spray an 8 inch square pan with vegetable oil.  In a small saucepan, melt the butter.  Turn off the heat, add the brown sugar and stir until smooth.  Sitr in the egg.  Sift togeher the flour and baking powder and stir into the brown sugar mixture.  Add the vanilla and pecans.  Pour batter into prepared pan and bake for 20 minutes.  When cool, dust the top with confectioners' sugar.  After cutting into squares, remove from the pan and store in a plastic container with a tight fitting lid.

S'mores Bars

1 1/2 cups graham cracker crumbs, finely crushed
3 tbls. sugar
6 tbls. butter or margarine
1 package brownie mix
3 cups miniature marshmallows
1 cup semi sweet chocolate chips

Thoroughly mix grahams cracker crumbs, sugar and butter together in a medium bowl.  Press firmly into the bottom of a greased 9x13 pan; chill.

Prepare brownie mix according to package directions.  Pour onto chilled graham cracker crust.  Bake according to package directions.

Remove pan from oven and top evenly with marshmallows and chocolate chips.  Return the pan to oven for 3 minutes.  Cool before cutting into squares.

Melt-Aways

Another great recipe from my friend Jill.  My sister Michele also makes a melt-away that is fantasticly Lemon.  I like to add Lime zest to mine or just have them as the recipe calls for.  If you make them small enough, you can pop them into your mouth and they actually melt-away.

1 cup butter
3/4 cup corn starch
1/2 cup powdered sugar
1 cup flour
1/2 cup nuts (optional)

Beat butter - add other ingredients until creamy.  Drop on ungreased cookie sheet.

Bake at 350 degrees for 12 minutes.

Note:  I like to take my dough and roll it into a tube.  I wrap it in saran wrap and put in fridge for about 30 minutes or longer.  I like to slice mine so that they are all the same size.  Either way, dropping or slicing they are delicious.

Frosting
3 oz. cream cheese
1 tsp. vanilla
1 cup powdered sugar

Beat until smooth - add a drop of food color if you want colored frosting.