Brownie Batter Cookie Dough

This recipe is so incredibly easy that I'm kicking myself for not thinking of it YEARS ago!! I've seen recipes where you can use a homemade brownie batter but Ghirardelli boxed brownies have always been my favorite!

All you do is mix 1 cup of dry brownie mix with 2 Tbs of oil! Then you stir in chocolate chips and/ or sprinkles! That's it!

I buy the ghirardelli mix with chocolate chips, then I just sift the mix to remove the chocolate chips to stir in later! YUMMMMM-O!

Some may argue and say that this recipe isn't cookie dough and merely a cookie dough texture. That's fine! Because they can't deny that this isn't amazingly delicious! Ha!

Scoop on top of an ice cream cone for a fun way to serve or alongside ice cream! Or eat it straight out of the mixing bowl like I do! 😄

***Just updating that i have tried this recipe with 2 tbs softened butter plus 1 tbs oil. It tastes alright. I feel like it really muted the brownie batter taste. I will stick to the oil only recipe! 👍🏻**

My favorite Edible Cookie Dough!

Ive tried so many recipes for edible cookie dough but I've finally found one I love enough to share!!! It's a recipe that I have slightly tweaked from the website Love From the Oven! Her recipe is more of an oatmeal cookie dough, which is yummy also, but I wanted a more basic chocolate chip cookie dough! (Here is the link to the original recipe: http://www.lovefromtheoven.com/edible-cookie-dough/ Many people have asked for this recipe so I'm super excited to be sharing it!

INGREDIENTS:

1/2 c butter, softened

1/2 c brown sugar

1/4 c white sugar

2 tsp. Pure vanilla

1/2 tsp baking soda

1/4 tsp salt

1 c. Flour

1/2 c. Mini chocolate chips

Jimmy sprinkles, non pareil sprinkles and sixlets!

DIRECTIONS:

1. In a mixing bowl beat together the butter, brown sugar and white sugar on high for about 2 minutes.

2. Add in the vanilla extract and beat on high for another minute.

3. Add in the baking soda, salt and flour. Mix until just combined.

4. Stir in the mini chocolate chips and as much sprinkles as you'd like!

I personally would suggest using the rainbow jimmy sprinkles, rainbow nonpareils and sixlets! Together of course because the more the merrier!! Most other kinds of sprinkles are too hard and crunchy and some even have a weird tastes that distract from the natural amazingness of the cookie dough itself!

I've used this cookie dough as a fun snack, as mini cookie dough to put in my homemade ice cream, as a topping for ice cream and scooped straight up into a waffle cone! Yum!

Easy Dinner Rolls

I've tried a few roll recipes and these are awesome! I actually have a tie for my "favorite roll recipe" between these lovelies and the recipe for the Lion House Rolls!  

These rolls rise nice and fluffy and always hit the spot! My family goes crazy for their warm buttery goodness!

So here is the recipe from Melissa's Southern Style Kitchen

Ingredients:

2 1/4 tsp. Yeast

1/4 c. Sugar

1 1/3 c. Warm Water

4 c. Flour

1 tsp. Salt

1 Egg

8 Tbs. Butter, divided 

Directions:

1. In a small bowl mix together the yeast and warm water until bubbly. Add a tsp of sugar to quicken the process.

2. In a mixing bowl, whisk together flour and salt.

3. Add in yeast mixture, egg and 5 Tbs. of melted butter. Stir with dough hook for 5 minutes. 

4. Place the dough in a large well oiled bowl, then cover it with plastic wrap. Let set in a warm place for 45 minutes or until about double in size.

5. Roll the dough into 12 balls and place into a greased 9x13 pan.

6. Let the dough rise again until double in size, about 30 minutes.

7. Bake at 400 degrees for 15-20 minutes. They will be a beautiful golden color when ready.

8. While they are hot out of the oven, brush with remaining 3 Tbs. of butter. 

 

Thick Triple Chocolate Cookies

Triple chocolate cookies are honestly one of my top 3 favorite cookies. It has taken me years to find a recipe with the perfect chocolatey taste that bakes up nice and thick! These babies are a chocolate lovers dream!

Adapted from Love From the Oven

Cookie Dough:

1 c. Cold Butter, cut into cubes

1 1/4 c Sugar

2 Eggs

1 tsp. Vanilla

1/2 c. DARK Cocoa (do not use regular it is not the same!)

2 1/4 c. Flour

1/4 tsp Salt

1 tsp, Baking Powder

White Chocolate Chips

Semi Sweet Chocolate Chips

1. Beat the cold butter until smooth. Add in sugar and beat on high for 3-5 minutes until light and fluffy.

2. Mix in the eggs and vanilla.

3. In a separate bowl whisk together the DARK cocoa, flour, salt and baking powder. Add to the butter/ sugar mixture.

4. Stir in chocolate chips. I would start with 1 cup each but I always say more is better!! 

5. Roll into balls, 2 Tbs each and place onto a pan with parchment paper.

6. Bake at 350 for 10-12 minutes. Once removed from the oven, let the cookies sit for 5 minutes before removing them.

(Always better to underbake then to over bake a cookie!)

Iced Oatmeal Cookies

Ive been eyeing these sweet confections around Pinterest for awhile now! But after a few Pinterest fails, I blame the magic of photography. (If only their beautifully edited photos were equal to their recipes taste!) haha!
This recipe is definitely a keeper! Hints of cinnamon and nutmeg were warmly welcomed on this chilly afternoon! And the cookie dough alone is to die for!

Iced Oatmeal Cookies
Recipes adapted from Saving Room for Dessert

For the cookie dough:

• 2 cups old-fashioned oats
• 2 cups flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt 
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• 1 cup unsalted butter, room temperature 
• 1 cup light brown sugar
• ½ cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract

1. Place oats in a food processor for about 10 seconds. You don't want it all powdery but you do want different sizes of oats. 

2. In a bowl, whisk together oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg.

3. In a separate bowl, beat butter, brown sugar and white sugar for 3-5 minutes until fluffy.

4. Add in eggs and vanilla.

5. Mix in flour mixture into the butter mixture until just combined.

6. Roll the dough into 2 Tbs balls of cookie dough, place on parchment paper and bake at 350 for 10-12 minutes. Watch carefully as you do not want to over bake these cookies.

7. Once out of the oven, let the cookies rest on the pan for 5 minutes before removing them.

8. When the cookies are fully cooled, frost or dip them into the icing. Recipe follows.

Cookie Icing:

2 cup Powdered Sugar

2 tsp Corn Syrup

6 Tbs Milk

Vanilla Bean (optional)

Mix powdered sugar, corn syrup and 3 Tbs of milk together in a bowl. Add the remaining milk 1 Tbs at a time until a thick frosting texture is acquired. Add in a little vanilla bean and frost the cookies once they're cooled.