Rolo Stuffed Chocolate Chip Cookies

I saw these one morning and they taunted me until I finally decided to make them.   My first attempt failed, somehow all my rolo's went missing... There were at least 3 if not more guilty faces.  
After a 2nd stop at the store, success.

Cream butter and sugars.

Add eggs and vanilla.

Add flour, baking soda and salt.
At this point the dough is amazing...  I may have tried a tiny piece...

yummm, frozen rolo's!  Actually, eating a frozen rolo is not as good as you might think.  Don't ask how I know.

Start making balls using your scoop.

Then flatten and place rolo in cookie.

Wrap dough around rolo.   Freeze for at least 20 mins, then bake.

The final product.   Yum Yum!!

Ingredients
1 ½ cups unsalted butter; softened
1 cup granulated sugar
1 cup packed brown sugar
1 tablespoon vanilla
2 eggs
3 3/4 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
2 cups semisweet chocolate chips
3/4 cup chopped pecans  (I did not add these)

30 Rolos -  frozen at least 2 hours  (I made my cookies smaller, I needed 60 Rolos)

Directions
1. Heat oven to 350°F. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed or with spoon until light and fluffy. Mix in flour, baking soda and salt. Mix in chocolate chips and pecans.
2. Measure dough using a medium cookie scoop (about 1.5 tablespoons). Roll into a ball and then flatten in the palm of your hands.
3. Place a frozen Rolo in the centers of the flattened dough balls and form dough back into a ball around the Rolo.
4. Place Rolo stuffed dough balls into the freezer for 15-20 minutes before baking.
5. On cookie sheet lined with parchment paper or a silicone baking mat, place dough balls 2 inches apart.
6. Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack.

Recipe Sourced:  My Baking Addiction

Soft Sugar Cookie

These are delicious soft and fluffy sugar cookies...  Nothing like I have ever had before.  I might even describe them as disgustingly delicious!! Is that ok to say?   

yummmy yummmy yummmy...

Yes, I wrote that three times with three M's.  I think they are deserving of that!

I will definitely make these again, and again and maybe again.

Start by creaming all that butter with sugar.

Get your baking assistant to crack open the eggs - one at a time.

Not bad for his first egg cracking!!

Add vanilla - lots o vanilla.

Add flour, baking powder and salt.

Using your scoop (so they are all the same size) place onto pan.

Let cool before you ice... otherwise the icing will melt and run off your cookies, making a giant mess.

Mix icing sugar, butter, vanilla and milk.

Add colouring of your choice - mix and ice.

 

Bring them in to work and share!   They will love you for it.  

Or keep them all to yourself. 

I'm sure they will freeze well... I wasn't able to find that out.   

Recipe

For the cookies:
4½ cups all-purpose flour
4½ tsp baking powder
¾ tsp salt
1½ cups (3 sticks) butter, at room temperature
1½ cups sugar
3 large eggs
5 tsp vanilla extract

For the frosting:
4 cups icing sugar
1/3 cup unsalted butter, melted
1 tbsp vanilla extract
7-8 tbsp milk (plus more, as needed)
Food coloring (optional)
Sprinkles (optional)

Directions:
Preheat the oven to 350˚ F.  In a medium bowl combine the flour, baking powder and salt, and whisk together to blend.  In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed.  Blend in the vanilla.  With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed.  Cover and chill the dough for 1 hour.

Roll dough into balls and flatten and place on the prepared baking sheet. Bake about 10-12 minutes or just until set.  (Do not overbake!  The edges should be no more than very lightly browned if at all.)  Let cool on the baking sheet for several minutes. Transfer to a wire rack to cool completely.

To frost the cookies, place the icing sugar in a medium bowl.  Add the melted butter, vanilla, and milk to the bowl and whisk until smooth.  Whisk in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency.  Tint with food coloring if desired.  Use an offset spatula or spoon to frost the cooled cookies.  (If the frosting begins to thicken as you decorate, just continue to whisk in small amounts of milk to keep it workable.)  Top with sprinkles if desired.  Store in an airtight container.

Source:  Annies Eats

Malted Milk Chocolate Chip Cookies

Apart from seeing looking at all the flowers and beaches and stuff like that, what else is there to do?   Shopping of course...  Even shopping at the grocery stores are fun!   I love to wonder down every aisle and find products that I can't get at home.  (I wish my family enjoyed it as much as I do... Then I could spend even more time and find even more fabulous products...*hint hint*)
This trip I bought some Malted Milk.   
Now what do I do with it?  Any other ideas -- please let me know.
So far I found this recipe...  And I'm looking for more.

Malted Milk - Something that I haven't seen at home...

 The Goods... (note - I used mini Hershey's kisses.  It was all I had in the pantry and I don't think I would use them again.  At least not in this recipe.)

 Cream your butter, add sugar and cream some more.

 Add eggs and vanilla, beat well.

 Add add the dry ingredients - including the malted milk.

 Lastly, add the chocolate chips.

If you don't have scoops yet,  you need them.  Go out and get them!   Scoop the dough on the cookie sheet.

And they are done.  Enjoy!  Share!

Recipe originally found If you love it feed it

Malted Milk Chocolate Chip Cookies

1 cup unsalted butter, softened

¾ cup brown sugar, packed

2 eggs

1 tablespoon vanilla

1 cup malted milk powder

2 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

12 ounce bag of semi-sweet chocolate chips

Preheat oven to 350⁰. 

In bowl of electric mixer, cream butter and brown sugar. Then add eggs one at a time, beating well to incorporate. Add vanilla.

In a separate bowl, combine dry ingredients. Slowly add dry ingredients to wet ingredients. Mix until well incorporated. Stir in chocolate chips.

Use a cookie scoop to place 1 inch balls of dough approximately 2 inches apart on baking sheet. Bake for 10-12 minutes or until beginning to brown. Cool for 3-4 minutes before transferring to wire cooling rack.

Double Fudge Irish Cream Cookies

I follow so many blogs, I love them all!  I follow several on a regular basis and get tons of ideas -- too many ideas.  But some, like this one, look so good that I need to give it a try.   This one was worth it!

This recipe I found on Pioneer Woman's Tasty Kitchen.  These are amazingly yummy cookies with a hint (very strong hint) of Baileys - such a strong hint of Bailey's that I didn't give it to the kids in their school lunches for fear of what their teachers would think... Perfect for a late St Patty's Day treat or a treat at any time.

This is what you need - main ingredient is Bailey's, then all the other stuff...

Cream your butter and sugar, then add eggs and vanilla.  Cream some more and add your Bailey's - all 8 tablespoons!  One at a time.

Add your flour, cocoa, coffee, baking soda and salt.  Mix until combined.

Add your white and chocolate chips.  The smell right now is out of this world!   But try not to eat the batter, they taste even better cooked (don't ask how I know).  Put dough in fridge for a few hours.

Scoop out on to your pan - I smooshed them slightly.  Bake at 350 for 8-10 mins.

 

Then look at your wonderful Bailey's in a Cookie cookie.  

Enjoy!!!

 Recipe:

• 1 cup Butter, Softened
• 1-½ cup Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 8 Tablespoons Bailey's Irish Cream Liqueur
• 2-⅔ cups All-purpose Flour
• ½ cups Cocoa Powder
• 1 teaspoon Instant Coffee Powder
• 1-¼ teaspoon Baking Soda
• ¼ teaspoons Salt
• 1 cup White Chocolate Chips
• ½ cups Milk Chocolate Chips

Preparation Instructions

Cream butter, sugar, eggs and vanilla until fluffy. Add in Bailey’s one tablespoon at a time. Add flour, cocoa powder, instant coffee, baking soda and salt and mix until combined.
Fold in chocolate chips. Refrigerate dough for 4–6 hours.
Roll into balls and set on a baking sheet.
Bake at 350ºF for 8–10 minutes.

Recipe From:  Tasty Kitchen

 

Lemon Poppy Seed cookies

Cookies, cookies and more cookies - who doesn't like cookies?   I love cookies and love baking cookies.  I think I may have already mentioned that I love to bake...  And I think you all know I love to bake. 

For last weeks Pond Hockey Tournament I decided to make several different flavours of cookies, after all, who doesn't like cookies?  I made Chewy Chocolate Chip Cookies, Double Chocolate Chip Cookies (recipe will be posted shortly) and Lemon Poppy Seed Cookies.
I am please to report that this one - Lemon Poppy Seed - was a HUGE hit!   Try it, see what happens!  (if you don't have a lemon in your fridge, I have also made it with lemon extract - still good.  Real lemon is best...)


Yum Yum!

The ingredients

Cream the butter and sugars.  Add egg and lemon zest.   Then add the rest.

Once mixed, put in the fridge for at least 15 mins (otherwise they will turn to pancakes)

Get your scooper (if you don't have one yet, it's about time to get one!) 

And the final cookie - a perfect lemony not to sweet cookie.

Try it, I would love to hear your comments!

Recipe - adapted from The Pioneer Woman's Tasty kitchen

2 cups flour

1 tsp baking powder

1/4 tsp salt

1/4 tsp baking soda

1 tbsp poppy seeds

1/2 cup butter

1/2 cup sugar

1/2 cup brown sugar

1 egg

1/2 tsp vanilla

lemon zest from 1 lemon

1/4 cup milk

Preheat oven to 375

Add dry ingredients, mix and set aside.

Cream butter and sugars until creamy.

add egg, vanilla and lemon zest.    Mix well.

Slowly add dry ingredients and milk in batches beginning and ending with flour.

Put dough in fridge for 15 mins.

Using your scoop, drop balls onto the cookie sheets

Bake for 12-15 mins

Makes about 30 cookies

Enjoy

For real -- The Best CHEWY chocolate chips cookies ever...

My first blog post was the best chewy chocolate chip cookies if you read my post you would find that it was a complete disaster... We still ate them, so it really wasn't that much of a disaster, but they definitely were NOT chewy.
So what is the rule?  If at first you don't succeed, try again.   I did.   Here it is.

 Yummmy -- looks better already!  Creamy and chocolaty

They scooped out properly onto the pan

Cooked perfectly (I think I cooked them 17 minutes, sometimes stoneware pans need longer baking times)

SUCCESS!  Here is the final product -- Perfect Chewy Chocolate Chip Cookies.   I would share them, but they are long gone.   I guess I need to make more.
Remember, if you try this recipe out == DO NOT DOUBLE it does not work...


And finally, here is the recipe (adapted from Erin Cooks)


1/4 cup soft butter
6 tbsp white sugar
6 tbsp brown sugar (packed)
1/4 tsp salt
1 tsp vanilla
1 cup + 2 tbsp flour
1/2 tsp baking soda
1 cup chocolate chips

• Preheat oven to 375
• Cream butter and sugars
• add eggs and vanilla
• add dry ingredients
• add chocolate
• use scoop to place on pans
• bake for 12-15 mins

Makes 21 cookies

ENJOY

Jenny

The best CHEWY chocolate chips cookies ever... almost

So, here I am starting my blog -- getting so many ideas out of my head and on to the computer...


Today was cold. So cold that some people recorded temps of -34c!  It was so cold that this morning, walking from the car to work I got an ice cream headache.   Well, Sandy said she got an ice cream headache, I did too, but I took her words...  Thanks Sandy


Back to the cookies, after all this is what the post is about...   


Since it was so cold out today, ski lessons were canceled for the kids.   Which meant they came home on the bus.   No waiting at the ski hill meant I could bake/record my first recipe -->  My favourite CHEWY chocolate chip cookie recipe.

Since these cookies are so yummy I thought I would double the recipe.   Creamed the sugars and butter til they were nice and creamy.

Then I added the eggs, the first one broke but that's ok since they will be mixed.

After all the dry ingredients came the chocolate chips - YUMMY

It was shortly after this picture, actually it was after the cookies were on the pan waiting to go into the oven, that I realized I had only doubled the first 4 ingredients..  GRRR


Back in the bowl everything went to get the rest of the dry stuff in... Back on the pan and into the oven.   They turned into NOT the Best Chewy Chocolate Chip Cookie Ever, but a cookie failure.   Matt looked at me and said, "you can not have a cookie failure!" 

 Made me smile, he is my trusty taste tester, always willing to try.

And of course, he is right... there are no cookie failures.

Here is the final product.  Not the chewy cookie it should be but yum yum none the less.
I will try this recipe again and post it again - when I get it right, with the recipe attached.  The moral of the story DO NOT DOUBLE THE RECIPE


OK, so for my first ever baking post, it wasn't the best.  Please bear with me while I figure this all out.   

Here is the recipe


Cheers, Jenny