Girl Scout Cookie Stuffed Chocolate Chip Cookies

I've been a blog slacker lately! I don't really have an excuse, I just haven't felt like it. But I made some amazing cookies over the weekend and just had to share them with you!

I look at THIS website sometimes and she has some great ideas like THESE cookies, but she used the wrong cookie inside. It's Girl Scout Time so I thought why not put my favorite Girl Scout Cookies inside and make this cookie 100 times better? And so I did!

These cookies are huge and amazing and I have about 5 of them sitting on my hips right now and I can't wait to make more! We bought 10 boxes of Girl Scout Cookies, but I think I might need to get more to freeze so I can make these all throughout the year!

2 sticks softened butter

3/4 Cup packed light brown sugar

1 Cup granulated sugar

2 large eggs

1 Tablespoon pure vanilla

3 1/2 Cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

10 oz bag chocolate chips

24 of Your Favorite Girl Scout Cookies

1. Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.

2. In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of a Girl Scout Cookie. Take another scoop of dough and place on bottom of Girl Scout Cookie. Seal edges together by pressing and cupping in hand until Girl Scout Cookie is enclosed with dough. Place onto a parchment or Silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack.

Makes about 2 dozen cookies

Easy Pumpkin Chocolate Chip Cookies

Even though Christmas lights are going up and people are already playing Christmas music, it is still fall! And that means that you need to make Pumpkin Chocolate Chip Cookies because it just isn't fall without them! These cookies are the easiest cookies ever but the best cookies ever! I wish that my picture was scratch and sniff because these cookies smell amazing-Cinnamon, Nutmeg, Pumpkin and Chocolate! Enjoy fall and enjoy these cookies!

Pumpkin Chocolate Chip Cookies

From Bradleykitchen.blogspot.com

1 Box Spice Cake Mix

1 (14 oz.) Can Pumpkin Puree

1 bag (2 cups) Mini Chocolate Chips

Combine cake mix and pumpkin puree. Stir in chocolate chips. Drop by rounded spoonfuls onto a greased cookie sheet. Bake in a preheated 350 degree oven for 12-15 minutes. I baked mine 14 minutes .

Mummy Suckers

Every year my work throws a big Halloween pot luck and we have a dessert contest. I wasn't sure if I was going to participate this year, but decided the day before that I would. I was searching the Internet and came across Howdoesshe.com and they had these really cute Oreo Mummy Suckers and I knew that I was going to make them. And I did! They were really fun to make but took about 3 hours (most of that time was waiting for the chocolate to set). Friday was my work party and I woke up feeling really sick. So my amazing husband took my suckers to my work for me (he's a keeper). I was bummed when I heard that I didn't win, but I still had fun making them!

For the recipe and directions click HERE!

Peanut Butter, Peanut Butter, Jelly, Jelly

Did you ever sing the Peanut Butter song in kindergarten? Well I did and it was my favorite! I think that is where my love for PB started! These cookies are filled with PB but no jelly, sorry! I don't really think jelly belongs in a cookie anyway! This is another recipe that I found on my friend Aprils Blog and stole. I made desserts for a baby shower Tuesday night and needed another cookie to make. These are darn good cookies and I love that they are PB Cookies with a twist, Toffee Chips!

Toffee Peanut Butter Cookies

1 cup all purpose flour

1/2 cup quick cooking oatmeal

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, room temperature

1/2 cup brown sugar

1/2 cup white sugar

1 large egg

1 tsp vanilla extract

1/2 cup creamy peanut butter

1/2 cup finely chopped toffee bits (such as Heath)

Preheat oven to 375F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, oatmeal, baking soda and salt.

In a large bowl, cream together butter and sugars until light. Beat in egg and vanilla until smooth, followed by crunchy peanut butter. With the mixer on low speed or working by hand, gradually blend in the flour mixture, then stir in the toffee bits. Drop scant 1-inch balls onto prepared baking sheet.

Bake for 8 minutes, until edges are golden. Cool on baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.

**The original recipe comes from Baking Bites, adapted by April, then adapted by me!

Mrs. Fields Cookies

I absolutely adore chocolate chip cookies, who doesn't? And especially warm chocolate chip cookies straight from the oven! Oh I want one now! I have had the hardest time baking them though. I blame it on the high altitude of Utah. I blame everything on that! But I have finally found a recipe that works!

I found this recipe on my best friend April's BLOG. She loves to bake too and I'm glad that she shared this recipe with me. This recipe makes about 9 dozen cookies. I know! That's a ton! But make the whole recipe. Bake what you need and flash freeze the rest and bake at a later time. And bake a few for me while you're at it!

1 pound butter (4 sticks)

1 1/2 cups white sugar

2 cups brown sugar

3 eggs

2 tablespoons vanilla

1 teaspoon salt

1 1/2 teaspoons baking soda

6 cups flour

5 cups chocolate chips

2 cups chopped nuts (optional)

First cream the butter and sugar together for 10 minutes. It's important that you cream these 3 ingredients for at least 10 minutes. Add the eggs and cream for another 2 minutes. Add remaining ingredients and mix well. (This was a lot of cookie dough and so I had to transfer everything from my mixer bowl into a large bowl and mix the last little bit of flour and chocolate chips by hand.) Place cookies on an ungreased cookie sheet. Bake at 350 degrees for 12-15 minutes. Remove them to a cooling rack.

2nd Year In A Row!

My work has a Halloween Party every year and we have a dessert contest. I won last year so I decided I would enter again this year and see if I could win again. Our theme this year was Spiders. I made these Spider Web cookies and WON!!!! I have a 7 week old baby so I decided to make these cookies as easy as possible for me. They still turned out cute and were really fun to make!

Sugar Cookie Dough
1 can of white frosting
1 tube of black gel
Halloween Sprinkles
Halloween M&Ms

Make the sugar cookies. When they are cooled frost them with the white frosting. When the frosting sets, make circles with black gel. Drag a toothpick from the center to the edge to create the web. When the gel is almost set, put an M&M on the cookie and use sprinkles for the legs. I used a toothpick to help position the sprinkles close to the M&M. Let set and enjoy!

PB Fudge and Xmas Oreos

For my neighbor gifts this year I chose to make Peanut Butter Fudge (my hubby also loves this so I made some for him too) and Christmas Oreos. For the Oreos I used THIS recipe, but used Red Velvet Cake and tinted the frosting green-very festive! I put the cookies and fudge in Christmas Tupperware and everyone loved them!

PB Fudge

2 sticks of butter
1 can evaporated milk
5 cups sugar
2 cups butterscotch chips
1 1/2 cups peanut butter
Pinch of salt
1/2 teaspoon vanilla

Melt butter in saucepan. Add sugar and canned milk. Bring to a boil and boil about 15 minutes. test in cold water (get a small bowl of cold water, drizzle some of the hot mixture into if. If you can pinch it together into soft/firm ball and it stays, then you are good). remove pan from heat and add the peanut butter, salt, butterscotch chips and vanilla. Mix well. Pour into a 9X13 pan lined with wax paper. Once cook, pull the fudge out and cut into pieces.

Thank God for the Internet!

I found this recipe for Double Chocolate Chunk Cookies and was dying to make them. So I started reading the recipe, but everything was in grams. I though that I would never be able to make them, but found this website and it helped me to convert the grams into tablespoons and then I converted from tablespoons to cups on my own. It took about 30 minutes to do all of the conversions, but I finally got them done and made the cookies! So now you don't have to waste your time and can just use the recipe below.

Some tips:
1. Do not over cook the cookies, I did and they were a little too hard.
2. The dough really doesn't come together until you roll them into balls.

3. Use your medium sized ice cream scoop and you can make 18 cookies.

The Dough

Before Baking

Finished and ready to eat!

Double Chocolate Chunk Cookies:
3 1/2 T. Softened butter
1/4 cup granulated sugar
Heaping 1/4 light brown soft sugar
1/2 tsp vanilla essence
1 egg
1 cup plain flour
1/4 tsp bicarbonate of soda (baking soda)
1/4 tsp salt
1 cup plain chocolate cut into large chunks (or you can just buy the bag of choc. chunks)
1 cup white chocolate cut into large chunks (or just use chocolate chips)

Cream butter until smooth. Add the rest of the ingredients except chocolate, and mix. Add chocolate and mix in well. At this point it will look like a bowl full of chocolate chunks, with the tiniest amount of dough holding it all together.

Place large dollops well spaced on a greased baking tray and bake (180C/350F) for around 10 minutes. They should just start to be turning brown when they come out. Don't overcook - they are supposed to be soft in the center.

Leave on baking tray for ten minutes to rest and then transfer to a wire rack and leave to cool.

Homemade Oreos

We had some new neighbors move in so I took that as an excuse to bake and welcome them with cookies! I love homemade oreos and have ever since I was little so I decided to bake some. These cookies also have a special meaning to them. Every year at Christmas my mom's neighbor would bring a plate of assorted cookies to our house and it was a fight to get one of the 4 oreos. I would've eaten all of them had my mom let me. I looked forward to them every year. A gal that I work with brought some in one day and I had to have the recipe. Luckily, Debbie likes me and gave the recipe to me! They are super easy to make and so yummy. Enjoy!

2 boxes of chocolate cake mix
1 1/2 cups Crisco
4 eggs
Frosting:
8 oz. cream cheese
1/4 cup butter
1 Tablespoon lemon juice
1 teaspoon vanilla
Powdered sugar (reg. bag)

Mix the cake mix, Crisco and eggs. Roll into balls and bake 8-10 minutes at 350 degrees on 2nd to top rack. Mix the remaining ingredients to make the frosting. Use as much powdered sugar to get make it as thick or thin as you want. Let the cookies cool, then frost.

Outrageous Chocolate Cookies

I am in a baking mood! I found this recipe on a food blog and wanted to try them. My hubby is not a huge fan of chocolate, so I made them and took them to work. I left with an empty bag!

Makes 2 dozen
8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon vanilla extract
1 package (12 ounces) semisweet chocolate chunks
Directions
Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.