Butter Shortbread Chocolate Chip Cookies

 

It’s Cookie Friday ! Get ready for another, buttery delight in your mouth, shortbread recipe. I love the test and texture of this recipe ! It melts in your mouth with favor.  Trust me YOU CAN JUST EAT ONE !

butter chocolate chip cookies display 2.,.,.

 

butter chocolate chip cookies 2

 

 


 

 

 

Cookie Friday:

Butter Shortbread Chocolate Chip Cookies Recipe

 

 

 

TOTAL TIME: Prep: 20 min. Bake: 15 min./batch + cooling

MAKES: 24 servings

 

Ingredients 

  • 1 cup butter, cubed

  • 1/2 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 1 cup confectioners’ sugar

  • 1 cup (6 ounces) miniature semisweet chocolate chips

 

 

Directions 

1.Melt butter in a microwave; stir in vanilla. Cool completely. In a large bowl, combine flour and confectioners’ sugar; stir in butter mixture and chocolate chips (mixture will be crumbly).

2.Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 375° for 10-12 minutes or until edges begin to brown. Cool on wire racks.

 

 

 

 


 

 

 

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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: Deep-Dish Oreo chocolate creme Stuffed Chocolate Chip Cookies

Happy COOKIE FRIDAY !

This recipe  is for OREO LOVERS ! Once you take a bit of  this deep dish Oreo chocolate creme stuffed chocolate chip cookie, you’re going to be addicted to it. Have a good weekend !

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Cookie Friday: Deep-Dish Oreo chocolate creme 

Stuffed Chocolate

Chip Cookies


PREP TIME: 15 mins

TOTAL TIME: 35 mins

BAKE TIME: 18-20 mins

Ingredients 

1 pkg. Oreo cookies

10 oz bag chocolate chips

3 1/2 cups flour

1 tablespoon pure vanilla extract

3/4 cup packed light brown sugar

1 cup granulated sugar

2 large eggs

2 sticks (1 cup) softened butter

1 teaspoon baking soda

1 teaspoon salt

 Directions 

 

1. Preheat oven to 350 degrees.  Cream butter and sugars together with a mixer until well combined.  Beat in eggs and vanilla.

2. In a greased 12- cavity whoopie pie pan. add  1½ tablespoons of the cookie dough to the bottom. Add a oreo into the middle and cover with another tablespoon of dough. Bake for 18-20 minutes. Do not over bake. Let cool for a few mins. before serving.

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Cookie Friday: peanut butter M&M cookie sandwiches

 

Pb cookies 4.............

 

Welcome to the  first Cookie Friday of the year. I had to take a couple of days off this week, I wasn’t feeling to good . But, I’m back ! And I’m giving you a double dose of Peanut butter. With this recipe. Peanut butter M&M cookie sandwiches. A creamy peanut butter filling YUMMY ! You will need an EXTRA TALL GLASS OF MILK.

 

 

Soft baked cookies so Yummy.

Soft baked cookies so Yummy.

Place a teaspoon of peanut butter

Place a teaspoon of peanut butter

 

 

Pb cookies 3

A tall glass of milk will be needed.

A tall glass of milk will be needed.

Cookie Friday: Peanut butter M&M cookie

sandwiches

 

Prep Time: 10 mins

Bake Time:10 mins

Total Time:20 mins

Makes about 30

Ingredients 

2 cups m&m’s

2 1/2 cups flour

1 teaspoon baking soda

1 cup butter

1 1/2 cups peanut butter

1 cup packed brown sugar

1 cup white sugar
2 eggs

1  3/4 cup of peanut butter for filling

Directions 

1.Preheat oven to 350
2.Cream together butters and sugars. Add the eggs and vanilla, beat well. Combine the flour and baking soda, mix into the creamed mixture.
3.Fold in 1 1/2 cups of the m&m’s with a spoon, being careful not to break the candies.
Roll the dough into 1 inch balls and place on {lightly spray with oil }cookie sheet. Place a couple of m&m’s on top of each cookie. Bake for 10 minutes, or until it’s light golden brown.
4.Remove from the oven, and let sit on the cookie sheet for a few mins. and transfer cookies to cooling rack to finish cooling.
5.Take a teaspoon of peanut butter and place on flat side of 1 cookie, place another cookie on top and repeat until finish.

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

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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.

Maple ginger snap cookies

Cookie FridayMaple Ginger snap cookies

Cookie Friday: Maple ginger snap cookies
If you’re a big fan of of regular ginger snap cookies, or a cookie connoisseur,  then you will love these  maple ginger snap cookies.
Delicious real maple syrup mix with a yummy flavor of ginger, cinnamon, and allspice. I like to pair this with some spiked hot maple flavor tea. Absolutely fab !
Ingredients 
2 1/4 cups of all purpose flour
2 teaspoons of ground ginger
1/2 teaspoon of ground allspice 
1 teaspoon of ground cinnamon
2 teaspoons of baking soda
1/2 teaspoon of salt 
3/4 cup of white sugar
1/2 cup of brown sugar
1 cup of butter
1 egg
1/4 cup & 2 tablespoons of maple syrup 

Directions 



1. In medium bowl, whisk together the flour, ginger, allspice, cinnamon, baking soda, and salt.

2. In mixer bowl, combine 1/2 cup of white sugar, the brown sugar and butter. Cream on med. speed for two mins, or until the mixture is light and fluffy. Stop to scape down the sides. With mixer on med., add the egg and syrup.

3.With the mixer on slow speed, add the dry ingredients and mix thoroughly. Refrigerate the dough for at least 30 mins.

4.Preheat oven at 325.

5.Roll the dough into 3/4 inch balls and roll them in the remaining 1/4 cup of white sugar. Bake cookies on a lightly greased or parchment paper lined cookie sheet, 3-4 inches apart. Bake for 15 or until golden brown . Cool the cookies for 5 mins. before placing on cooling rack.