Mini Reece’s Pieces Chocolate Chip Cookies 

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These may be my favorite cookie. Peanut butter and chocolate, a match made in heaven. The dough is so amazing and the finished bake is a chewy, peanut buttery goodness! Reece’s is my husbands favorite candy so when I bake, I try to please him as much as possible so he’ll eat what I make. Otherwise, I end up eating it all! Or I have to give some to friends/neighbors.

Anyway, these were a hit in our house! The recipe makes a lot of cookies but can easily be halved if you don’t want to make so much. So, go put on those aprons and let’s BAKE!

What you will need:

Cookie sheet lined with parchment paper

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
Dash of salt
1/2 cup unsalted butter at room temp
1/2 cup vegetable oil
1 cup light brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup crushed mini Reece’s Pieces
1 cup semi-sweet chocolate chips
More mini Reece’s Pieces for the tops of the cookies

Tip: To crush the Reece’s, just put in a ziplock bag and bang away with a rolling pin or the smooth side of a meat mallet.

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together flour, baking soda, baking powder and salt. Set aside. In another large bowl, beat together the butter, oil and both sugars until you reach a nice, smooth consistency. Beat in both eggs until combined. Beat in vanilla. Slowly add in flour mixture and beat until just combined. Stir in crushed Reece’s and chocolate chips.

Drop by rounded tablespoons onto prepared cookie sheet. Press about 10 mini Reece’s pieces onto the tops of each cookie. Bake for about 8 minutes. I made pretty big cookies so I needed more like 9 minutes. Allow to cool for a minute on bake sheet before transferring to a wire rack to cool completely. Store covered. Enjoy!

 

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Oatmeal Banana Chocolate Chip Muffins

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Flourless Oatmeal Banana Chocolate Chip Breakfast Muffins is what I called these on Instagram and what they really should be called. But holy mouth full! These are really good and great for a fast, healthy breakfast on the go for the whole family. However, I typically do not enjoy baking without flour. Or eating baked goods without flour. I like my gluten! BUT, to please my husband I made these… now I just have to see if my son will eat them!

The recipe below can easily be doubled to make 24 muffins. But a dozen is perfect for my little family of 3 🙂 Go start your ovens and lets bake!

What you will need:

Muffin tin lined or sprayed with non-stick spray

2 ripe bananas
1 large egg
1 cup milk
1/4 cup light brown sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon cinnamon
2 cups old fashioned rolled oats
1/2 cup chocolate chips

Note: I used regular sized chocolate chips but if I make these again will use mini. It’s a pretty thin batter so some chocolate chips fell to the bottom and got stuck to the pan.

Preheat oven to 350 degrees fahrenheit. In a large bowl, mash bananas with a fork. Add egg, milk and brown sugar and whisk until combined. Add baking powder, vanilla and cinnamon and whisk until combined. Stir in oats and chocolate chips.

Pour batter evenly into prepared cupcake tin. Bake for 22-26 minutes. Allow to cool slightly before taking out of pan. Store covered for a couple days. Enjoy!

Makes 12 muffins

Birthday Cake Batter Cookies


These are the BEST birthday cookies ever! Seriously, if you’re celebrating someones first birthday or their 100th, these are the perfect cookie treat! I love me some cake but you can’t beat that birthday cake taste in cookie form 🙂 Serve these alongside a cake and you’ve got the best of both worlds! Oh, AND you can even go to Cold Stone Creamery and get some Birthday Cake ice cream and then you’re REALLY set!

So, go get those sprinkles and let’s bake some cookies…

What you will need:

Cookie sheet lined with parchment paper

1 1/4 cup all-purpose flour
1 1/4 cup vanilla boxed cake mix
1/2 teaspoon baking soda
3/4 cup unsalted butter at room temp
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1/2 cup sprinkles

In a large bowl, whisk together the flour, cake mix and baking soda. Set aside. In another large bowl, or bowl of your electric mixer, beat butter and both sugars until creamy. Add egg and vanilla and beat until well incorporated. Slowly beat in flour mixture. Stir in both chocolate chips and then the sprinkles.

Cover with plastic wrap and refrigerate the dough for 1-2 hours.

Preheat oven to 350 F. Place chilled cookie dough by rounded tablespoons onto prepared cookie sheet. Bake for 8-10 minutes. Allow to cool on cookie sheet before transferring to a wire rack. Tip: Before transferring to a wire rack, I added a few more chocolate chips to the tops of each cookie to give them some more oomph 🙂

Enjoy! And Happy Birthday to everyone celebrating!

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Skillet Cookie

I don’t know why it’s taken me so long to make a skillet cookie! Seriously. I’ve always wanted make one because they look so awesome! And now I know they taste awesome and are super easy. So, if you need/want to impress someone special this Valentine’s Day, make a skillet cookie and throw in some red M&M’s. Done. You’ll have yourself a lover for life.

So… Let’s go make a skillet cookie!

What you will need:

10-12 inch oven-safe skillet
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cornstarch
Dash of salt
1 cup unsalted butter at room temp
1/2 cup granulated sugar
3/4 cup brown sugar (light or dark)
1 teaspoon vanilla extract
2 eggs
1/2 cup mini chocolate chips
1/2 cup M&M’s

Preheat oven to 325 degrees fahrenheit. In a large bowl, whisk together the flour, baking soda, cornstarch and salt. Set aside. In the bowl of your electric mixer, beat the butter until smooth. Add in both sugars and beat until fluffy. Scrape down the sides of the bowl. Beat in vanilla and eggs on medium/high speed.

Slowly add in the flour mixture until dough is formed. Stir in the chocolate chips and M&M’s. Spray the skillet with a non-stick spray. Pour in the cookie dough, even it out and smooth the top. Tip– I just sprayed my fingers with non-stick spray and smoothed out the dough.

Bake for 30-35 minutes. Allow to cool for a few minutes on a wire rack before digging in! Enjoy!

Look at that yummy goodness 🙂

 

Brookies

Deciding on making brownies or cookies? Don’t know what to bring to that party this weekend? Introducing… Brookies. The brownie chocolate chip cookie. My favorite cookie right now and probably what I’ll be bringing to all my 2016 gatherings. They are so pretty and so delicious! Plan accordingly, though because they do take more time to make than a typical cookie. You have to make two different doughs, but it’s worth it! So, so worth it. I also love the chocolate chip cookie dough recipe and may make regular chocolate chip cookies using it.

Anyway… go get your aprons on and let’s start baking!

What you will need:

Cookie sheet lined with parchment paper

For the brownie side:

1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
Dash of salt
10 tablespoons unsalted butter at room temp
2/3 cup brown sugar
2/3 cup granulated sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract

For the chocolate chip cookie side:

2 cups all-purpose flour
1 teaspoon baking soda
Dash of salt
10 tablespoons unsalted butter at room temp
2/3 cup brown sugar
2/3 cup granulated sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1 1/4 cups mini chocolate chips

First, make the brownie dough. In a bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside. In another large bowl, beat butter with both sugars until smooth and creamy. I just used a hand mixer and it worked great. Beat in egg, yolk and vanilla and beat until well combined. Add in flour mixture until dough forms. Cover with plastic wrap and place in the fridge while you make the cookie dough.

To make the cookie dough, whisk together the flour, baking soda and salt. Set aside. In another large bowl, beat butter and both sugars until smooth and creamy. Again, I just used the hand mixer. Add in egg, yolk and vanilla and beat until well combined. Add in flour mixture until dough forms. Stir in chocolate chips. Cover with plastic wrap and place in fridge for 30 minutes.

Preheat oven to 350 degrees Fahrenheit. Take out both doughs from the fridge. Depending on how many cookies will fit on your cookie sheet, portion both doughs into small balls. I made 8 cookies at a time so I made 8 brownie balls and 8 chocolate chip dough balls. Press together a brownie ball and a chocolate chip ball and roll together. Place on prepared cookie sheet and gently flatten the cookie. Make sure one side is brownie, the other is chocolate chip. Bake for 8-10 minutes. Refrigerate any remaining dough until ready to use again.

Let the cookies rest on cookie sheet for a minute before transferring to a wire rack to cool completely. Enjoy!

Scrumptious, right?!

Yield: About 4 dozen cookies. Perfect for sharing!

Chocolate Chip Banana Bread

I really need some new recipes! I feel like this is my fifth banana bread post. But it’s easy and it’s what I had on hand and this one is SUPER chocolatey. Probably my favorite one! I’m sure I’ll be back with some fun, summer goodies since I love to eat (and drink 😉 ). But until then… Go start your ovens…

What you will need:

9 x 5 inch loaf pan, greased

2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
3 ripe bananas, mashed
1/2 cup vegetable oil
1/4 cup milk
1 large egg
1 cup mini semi sweet chocolate chips

Preheat oven to 350 degrees Fahrenheit. In a large bowl, whisk together flour, baking soda, baking powder and salt. Set aside. In another bowl, mash the bananas. Whisk in sugar, oil, milk and egg. Stir in flour mixture. Stir in chocolate chips. Pour into greased pan and bake for about an hour. Check at 55 minutes. Let cool on wire rack before cutting.

I had a handful of regular chocolate chips that I sprinkled on the top if you wish to do that also.  I sprinkled them on right before it went into the oven. Makes for a good picture but it was really difficult to get the bread out of the pan! Enjoy 😉

 

Look at that beauty! Yum yum

Double Chocolate Chip Cookies

I’ve already made 2 batches of these cookies in like a week and a half. They are so easy to make and even more easy to eat! I could name these brownie cookies because they really do taste like a brownie in cookie form. So soft and chewy and oh so chocolatey! So go get your aprons on! And let’s bake some cookies…

What you will need:

Cookie sheet lined with parchment paper

2 1/4 cups all-purpose flour
1/2 unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter at room temp
1/2 cup vegetable oil
1 overflowing cup of granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mini semi sweet chocolate chips (I like using mini in this recipe, but feel free to use whatever size chip you want)

In a large bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside. In another large bowl (or bowl of your electric mixer), beat butter, oil and sugar until nice and creamy. Add eggs and vanilla. Slowly beat in flour mixture. Stir in chocolate chips. Cover with plastic wrap and refrigerate for about 30 minutes.

Preheat oven to 350 degrees fahrenheit. Drop cookie dough by spoonfuls onto prepared cookie sheet. Press down slightly on each cookie. Bake for about 9 minutes. Let rest a minute on cookie sheet before transferring to wire rack to cool completely. Enjoy!