Soft and Chewy Chocolate Chip Cookies

1 cup unsalted butter, cold

1 cup granulated sugar
1 cup brown sugar, packed
2 large or extra large eggs room temperature
1 tsp vanilla
3 -1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 cups semi-sweet or dark chocolate chips

1.  Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.

2. In the bowl of an electric mixer fitted with the paddle attachment beat the butter until smooth. Add the sugars and beat until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.

3. Add the eggs one at time and mix until well incorporated. Scrape down the sides of the bowl. Add the vanilla and mix for about 30 seconds.

4. With the mixer on low speed, add the flour, baking soda, baking powder and salt. Mix until combined.
Stir in the chocolate chips.

5. Scoop 2-inch balls of dough onto the cookie sheet. Bake for 12 minutes. (I did smaller and baked for 9 minutes) The cookies are done when the edges are slightly golden brown. The top may look a little soft. The cookies will continue to bake a little while they cool.

 From Cake by Courtney

Hot Fudge Pie

1/2 cup butter, softened

1 cup sugar

2 eggs

1 TBS vanilla

3 TBS cocoa powder

1 tsp salt

1/2 cup all purpose flour

1.  Preheat oven to 350℉. Grease an 8 inch pie pan with butter or cooking spray and set aside.

2.  Cream together butter and sugar until fluffy, about 3 minutes.

3.  Add eggs and vanilla and mix well.

4.  Add cocoa powder, salt and flour and stir until well combined.

5.  Pour mixture into prepared pie pan.

6.  Bake for 25 to 30 minutes until center is set. (in my oven 25 was just right)

*hand mix to make it gooey or use a mixer to have more of a brownie or cake texture.

Serve with Ice Cream if desired or a glass of milk

from Pinterest Peggy Perrault

Gooey Caramel Rice Krispie Treats

 1 (11 oz) bag Kraft Caramels (or other soft caramels)

1 (14 oz) can sweetened condensed milk

6 TBS Butter

1/2 tsp salt

16 oz mini marshmallows

1 tsp vanilla

8 cups Rice Krisipies cereal

1/2 tsp flaked sea salt

1 cup milk chocolate chips (I used 1/2 cup)

1 cup white chocolate chips (I used 1/2 cup)

1 tsp oil, divided (I used 1/2 tsp)

1.  Melt caramel and sweetened condensed milk on low, stirring often.  Once smooth, set aside.

2. Butter a 9x13 inch baking dish.

3. In a large saucepan, melt butter, salt and marshmallows over medium-low heat (I did it in the microwave in 30 second installments.). Once melted add vanilla and stir in cereal.

4.  Place half of the Rice Krispie mix into the greased dish.  Spread caramel on top of the Rice Krispies.  Sprinkle with the flaked sea salt.

5.  Place the second half of Rice Krispie mix on top.

6.  Melt the milk chocolate chips with 1/2 tsp oil in microwave.  Cook for 30 seconds, stir and repeat if needed until melted and smooth.

7.  Melt white chocolate chips with 1/2 tsp oil in microwave.  Cook for 30 seconds, stir and repeat if needed until melted and smooth.

8.  Drizzle melted milk and white chocolate over Rice Krispies.  Cool completely and cut in squares.

from Abi Ayres

Peanut Butter Fudge Bars

PEANUT BUTTER COOKIE LAYERS

2/3 cup butter, softened

2/3 cup sugar

2/3 cup brown sugar

2/3 cup creamy peanut butter

2 eggs

2/3 tsp salt

1 tsp baking soda

1 tsp vanilla

1-2/3 cup flour

CHOCOLATE FUDGE LAYER

14 ounces sweetened condensed milk
1/3 cup butter
1 tsp vanilla
2 cups semi-sweet chocolate chips


1. Preheat oven to 350℉. Line a 9 x 13 baking pan with aluminum foil. (If desired for easier removal from pan). Spray with nonstick baking spray.

2. Mix all the cookie dough ingredients together. Spread ½ of it on the bottom of prepared baking pan. Set aside.

3. Add sweetened condensed milk, butter, and chocolate chips to a saucepan. Cook over medium heat until all ingredients are melted and combined. Add vanilla. Pour over first layer of peanut butter cookie dough.

4. Drop remaining cookie dough over fudge layer. I like to drop it in about Tablespoon sized pieces. You can flatten the pieces out before setting them on the fudge layer if you like. Don’t worry about having spots of the fudge layer that are still exposed. It will be just fine. Bake for about 20-25 minutes.
Cool.

5. When completely cooled cut in squares.