Cookie Friday: Mini chocolate chip cookie sandwiches With Marshmallow Buttercream filling

 

Mini chocolate chip cookies sandwiches With marshmallow buttercream filling

Mini chocolate chip cookies sandwiches With marshmallow buttercream filling

 

Today’s recipes, is one of most requested treat. Bite into the soft, tasty and yummy chocolate chip cookie, follow by a light & fluffy marshmallow buttercream filling, you will be hooked. It’s a sweet treat of heaven in you’re mouth.

 

 

 

 

 

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Cookie Friday: Mini Chocolate chip cookie sandwiches with Marshmallow buttercream filling

 

 

Mini chocolate chip cookies

Overall Time: 1 hr. 45 Mins

Bake: 8 Mins

Prep Time: 1 hr. 20 Mins

Yield: Makes 3 dozen mini cookies

 

Ingredients

 

2 1/4 cups of cake flour
2 cups of brown sugar
2 cups of butter
1 Tablespoon of vanilla extract or butter extract
2 large eggs
1 teaspoon of salt
1 1/2 baking power
1 package of chocolate chips
1 tablespoon of milk

 

Directions

1.Preheat oven at 350. Cream together butter, brown sugar and vanilla extract. Mix together well until creamy.

2. Add one egg at a time. Stir in flour, salt and baking powder. Mix until dough stiffens a little. Mix chips a little at a time. Chill for an hour

3. Place 2 teaspoons of dough  on cookie sheet 2 inches apart. Bake for 8 mins.or until golden around the edges, but soft in the middle.{ It might look slightly under baked}

4. Take out and cool and set aside. { make marshmallow filling in bowl}

5.Cream butter in a mixing bowl with an electric mixer on medium until butter is light and fluffy.Add in vanilla extract. Gradually beat in confectioners’ sugar, about a 1/2 cup at a time.
Once fully combined, gently fold the marshmallow creme into the frosting.

6.Place one cookie flat side up, spoon a half a teaspoon of filling on cookie and place another cookie on top. Repeat until all the goodies are gone.

 

 

 

 Marshmallow Buttercream Filling

 
 
 
 
 

Ingredients

1 cup butter, softened

4 cups confectioners’ sugar

1/2 teaspoon clear vanilla extract

1 (13 ounce)  jars marshmallow creme or fluff

Directions

Cream butter in a mixing bowl with an electric mixer on medium until butter is light and fluffy.
Add in vanilla extract.
Gradually beat in confectioners’ sugar, about a 1/2 cup at a time.
Once fully combined, gently fold the marshmallow creme into the frosting.
 
 
 
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Cookie Friday: Pretty Pink Strawberry chocolate chip cookies

Happy Valentine’s Day !

A melt-in-your-mouth

”PRETTY IN PINK STRAWBERRY COOKIES”. So

easy to make, ready in 35 Mins. All you need is,

strawberry cake mix, chocolate chips, baking

soda, eggs, and some vanilla extract. Enjoy 

Cookie Friday: Pretty Pink Strawberry cookies

 

 

  

Total Time: 35 Mins

Bake Time: 10-12 Mins

Serving: 20

 

Ingredients 

1 box (18.25 oz) strawberry cake mix

1/2 teaspoon vanilla extract

 1 teaspoon baking powder

2 large eggs

1/3 cup vegetable/canola oil

1/2 teaspoon vanilla extract

1 – 1/4 cup semi-sweet chocolate chips or white chocolate chips

 Directions 

1.Preheat oven at 350. Line large cookie sheet with parchment paper and set aside .

2.In a small bowl, Whisk together eggs, oil, and vanilla, and set aside. In a large bowl, place cake mix, baking soda and mix. Then add the eggs, oil, and vanilla to the cake mixture and mix together, until you  a dough form. Lightly add in chips.

3 .Form into round small balls on cookie sheet 2-inches apart. 

4.Bake for 10 mins.DON’T LET THEM BROWN. { YOU DON’T WANT A BROWNISH PINK COOKIE} take out and cool for 3 mins. Then transfer to cooling rack. They will be very soft at first and a little puffy. Don’t worry it will sink down after it sits for a few mins.


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Salty & sweet Deep Dish pretzel Sugar cookies

Salty & sweet deep dish pretzel sugar cookies

Salty & sweet deep dish pretzel sugar cookies

Cookie Friday : Deep dish pretzel sugar cookies

If you are a salty & sweet person, this deep dish cookie recipe is the one for you .  It’s always a hit last night, for my friends at our “T.V  FOODIE/ADDICTION PARTIES” that we have every other week. Last night was the “SCANDAL” edition. Deep dish cookies , red wine with  olivia pope & the prez, loving it ! Red wine always give me the munchies.

Place a few chocolate chips in the center of dough

Place a few chocolate chips in the center of dough

Place another half of dough on top and foam a ball

Place another half of dough on top and foam a ball

Press pretzel on top before baking

Press pretzel on top before baking

 

Set in center of pan and bake 12-15 mins

Set in center of pan and bake 12-15 mins

Salty & sweet

Salty & sweet

Total Time: 2 hr 55 mins

Prep Time: 2 hrs 15 mins

 Bake: 12-15 mins

Pan : Deep dish cookie pan or whoppie pie pan or muffin top pan 

 

Ingredients 

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup softened butter

1 1/2 cups white sugar

1 egg

1 cup of chocolate chips

1 teaspoon vanilla extract

3 to 4 tablespoons buttermilk

15-20 pretzels

 

Directions 
1.In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

2.In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet. Chill for 2 hours.

3.Preheat oven at 350. With cooking spray, grease deep dish cookie  pan  and set aside. Take a half of a tablespoon of dough in your hand, then place a couple of chocolate chips in the center, take another half of dough and form into a ball, and press unto the bottom of each cavity. Repeat method . Press pretzel on each dough ball and bake for 12-15 mins. or until until the centers are set and the edges are golden brown.
4.Allow cookies to cool a bit before gently removing to cooling rack.

Gluten-Free Double Chocolate Chip Muffins

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I found this delicious gluten free recipe a couple of weeks ago and I had to try it.  When you look at all the ingredients, you would think that it’s a difficult recipe but, its’ not. It’s fairly easy, with only 2 steps to it.  Combine the first nine ingredients and in another bowl combine the wet ingredients. Then add the wet mixture  into the dry mixture and beat until combined & that’s it .

Jumbo gluten free chocolate muffins

Jumbo gluten free chocolate muffins

 

Bake : 15-21 mins /for smaller muffins 12-16 mins

Prep : 25 mins

Makes about: 6 Jumbo muffins or 12 regular muffins

 

Ingredients 

1/2 cup of baking cocoa

1/4 cup of sugar

1 cup of brown rice flour

1/2 cup of soy flour

1/4 cup of sugar

1/4 cup of brown sugar

1/4 cup of tapioca flour

1/4 cup of  buckwheat flour

3 teaspoons of baking powder

1/4 teaspoon salt

2 eggs

2/3 cup of buttermilk

1/3 cup of fat free milk

2 tablespoons of melted butter

1 tablespoon of vanilla extract

1/2 cup &  2 tablespoons of chocolate chips { divided }

 Directions 

  1. In a large bowl, combine the first nine ingredients. In another bowl, whisk the eggs, buttermilk, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in 1/2 cup chocolate chips.
  2. Coat muffin cups with cooking spray; 3 tablespoon scoop {Regular muffins-fill three-fourths full with batter}. Sprinkle with remaining chips. Bake at 350° for 15-21  minutes {12-16 mins} or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Adapted from Taste of home

Chocolate fudge cookie bars with Biscoff drizzle and pretzel crust

Cookie Friday : Chocolate fudge cookie bars with Biscoff Drizzle and a pretzel crust

Chewy & Fudgy

Chewy & Fudgy

 

 

 

 

 

 

 

 

 

 

 

 

 

Happy cookie Friday ! Today recipe is for chocolate fudge lovers.  It has 3 layer of flavors . 1) Pretzel crust 2) Chocolate fudge cookie 3) fudge  sauce with biscoff drizzle to top it off. These flavors work so well together. Grab some milk when serving this chocolate treats. Have a good weekend & a  happy cookie Friday !

Press pretzel crumbs mixture in the pan.

Press pretzel crumbs mixture in the pan.

 

Pour on top of bake pretzel crust

Pour on top of bake pretzel crust

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Pour fudge sauce over bars. Then drizzle biscoff spread over it.

Pour fudge sauce over bars. Then drizzle biscoff spread over it.

YuMMY Chocolate heaven

YuMMY Chocolate heaven

nov 027

Chocolate fudge cookie bars with Biscoff drizzle and a pretzel crust

Total Time: 1 hr 15 min  

Prep time: 25 mins

Bake: 25 mins

Servings : 8-12 bars

Ingredients 

 Chocolate fudge cookie

3/4 cup of cubed butter

1 oz of unsweetened chocolate

3/4 cup of brown sugar

1 egg

1 cup of flour

1 teaspoon of vanilla extract

1 teaspoon  of baking powder

a dash of salt

Fudge sauce

 

  Pretzel crust 

1- 1/2  cup pretzel crumbs

3/4 cup margarine, softened

2 tablespoon of brown sugar

 Biscoff drizzle  

1/2 cup of biscoff spread

Fudge sauce { store brought}

 Directions 

  1. Preheat oven to 350 degrees. In a medium bowl, mix together margarine, sugar and pretzels. Press the mixture into a 9×11 inch square baking pan.  Bake in oven for 10 minutes
  2. In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in brown sugar until dissolved. Cool to lukewarm. Stir in egg and vanilla. Combine the flour, baking powder and salt; stir into chocolate mixture until blended.
  3. Spread into a greased  square baking pan. Bake at 350° for 22-27 minutes or until a toothpick comes out with moist crumbs. Cool on a wire rack.  Pour fudge { a little or a lot, it depends on your chocolate craving  on that day} and  let  it set for a few mins.
  4. In a microwave safe  cup, heat biscoff spread for 20-25 seconds. Then using a spoon or plastic zip lock . {Plastic bag : pour in biscoff spread, squeeze to the bottom corner of the bag . Make a small cut at the tip of the bag and drizzle , using a back and forth method .}  Drizzle over frosted fudge bars and serve.

Pretzel crust Adapted from http://allrecipes.com/recipe/pretzel-crust/

Oatmeal peanut butter chocolate chip cookies

Cookie Friday’s : Oatmeal peanut butter chocolate chip cookies

 

Cookie Friday : Oatmeal peanut butter chocolate chip cookies

Cookie Friday : Oatmeal peanut butter chocolate chip cookies

Hello, and welcome to cup of tea’s  first COOKIE FRIDAY’S” .  I’ts something I started on my old dessert blog.   I’m a serious COOKIE LOVER  and self- proclaim cookie connoisseur. So, if you are a cookie junkies or  addicts and love to  make batches and batches of cookies or bars, and love all kinds of cookies; join me each week  for cookie Fridays.

Also, join  Ty’s Cookie masters at Google communities. 

This weeks recipe is chewy and yummy oatmeal peanut butter chocolate chip cookies. It’s a real easy recipe but it can get a little sticky with the peanut butter. The kids love helping me with this recipe so it’s definitely kid approved

After chilling batter place on parchment paper.

After chilling batter place on parchment paper.

A combo of oatmeal and peanut butter, goes so, well in a cookie .

A combo of oatmeal and peanut butter, goes so, well

I love making big cookies !

I love making big cookies !

Prep: 25 minutes
Overall Time: 1 hr. 45 mins.
Yield: about 4 dozen cookies

Ingredients

3/4 cup creamy peanut butter
1-3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1-1/2 cups old-fashioned rolled oats
1 cup butter, softened
1-1/2 cups (packed) light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon milk
2 cups (12 ounces) semisweet chocolate chips

Directions

  1. Heat the oven to 350 degrees. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and oats.
  2. In a large bowl, beat the butter, sugar, and peanut butter with an electric mixer until well blended. Beat in the eggs, one at a time, then the vanilla extract and milk. With a spoon or spatula, blend in the flour mixture and then the chocolate chips. Then chill for an hour.
  3. Remove from fridge and drop heaping tablespoons of dough about 3 inches apart on un greased baking sheets. Bake for 10 minutes on the middle rack, then rotate each pan and bake for 2 more minutes or until golden. Cool the pans on wire racks for 5 minutes before removing the cookies to the racks to cool completely.