Tag Archives: cookies

Brownie Cookie Dough Whoopie Pies

These are so much fun ! I love them, and the friend I made them for did too :). They start off with a brownie-like cookie, and are filled with chocolate chip cookie dough filling. The filling is pretty sweet, but it balances out the intense cocoa flavour of the brownie cookies.

They are fun to make, pretty to look at, and delicious, I hope you try them out :).

Brownie Cookie Dough Whoopie Pies – Recipe inspired from Macaroni and Cheesecake
Makes about 16 large sandwiches

Brownie Cookies:
1 cup unsalted butter, room temperature
1 cup sugar
3/4 cup packed light brown sugar
2 eggs
1 tsp vanilla
1 3/4 cup all purpose flour
1/4 salt
1 1/4 cups unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda

Preheat oven to 350F and cover two baking sheets with parchment paper.

In a medium bowl, whisk the flour, salt, cocoa powder, baking powder & baking soda.

In the bowl of a stand mixer, beat together the butter and sugars until light and fluffy. Add the vanilla, reducing the mixer speed to low, add in the eggs one at a time, until each is completely incorporated. Slowly add in the flour mixture just it is until combined.

Shape the dough into 1 1/4 inch balls and place on the prepared baking sheets two inches apart. Flatten the tops of the cookies gently with your palm and bake for approximately 8-10 minutes. Allow cookies to cool on the baking sheet for a few minutes then transfer them to a cooling rack to cool completely.

While the cookies are cooling, you can begin to prepare your filling 🙂

Chocolate Chip Cookie Dough Filling:
3/4 cup butter, room temperature
1/4 + 1/3 cup packed brown sugar
2 cups powdered sugar
1/2 cup flour
pinch salt
3 tbsp milk
1 1/4 tsp vanilla
1/4 cup mini chocolate chips

With a mixer, cream together butter and brown sugar, then add in the powdered sugar 1 cup at a time until smooth.

Add in flour and salt until combined, then add milk and vanilla.

Stir in mini chocolate chips.

Pair up your cookies so that similarly sized ones are together.
To fill the cookies you can either use two spoons or a piping bag, whichever you find easiest.
Put about a tablespoon of frosting in the middle of one of each paired cookie, and then gently sandwich the two together.
If you want, you can even use a few extra chocolate chips and push them in around the sides.



Valentine’s Day Browned Butter Blondies

These were more of a chocolate chip cookie bar than a blondie, but I really loved them. Not only are they super easy to make (I made 2 batches at the same time) but they are amazing, I brought them to work, and they were devoured in 2 minutes. I can guarantee that whoever you make these for will love them 🙂

I didn’t modify the recipe too much, I kept the coconut in one batch, and in another I added toffee bits instead of coconut, and I really liked the depth of flavour it lent to the blondies. You can easily add in (or take away) any extras, I think these would be great with peanut butter, or with white chocolate chips instead of milk. No matter how you make these, you’ll definitely capture the heart of your valentine, hehe.

Valentine’s Day Blondies Recipe from Six Sisters Stuff
Makes 16-20 pieces (one 9×9 pan)

10 tablespoons unsalted butter
1 cup packed dark brown sugar
1/4 cup granulated white sugar
1 large egg
2 teaspoons vanilla extract
pinch of salt
1 1/4 cups all-purpose flour
1 1/4 cups sweetened flaked coconut (or sub in 1/2 cup toffee bits)
1 1/4 cups milk or semi-sweet chocolate chips (use 1 1/2 cups if you’re using the toffee bits)
Pink and Red Smarties or (M&M’s) for the top

Preheat the oven to 350F and line a 9×9 inch pan with parchment paper.

Brown the butter in a small saucepan over medium heat until it begins to smell nutty (make sure to watch it closely so it doesn’t burn). Let the butter cool for a few minutes, until it is almost at room temperature.

In a large mixing bowl, combine the browned butter and sugars.

Stir in egg, vanilla and salt, then stir in flour, coconut and chocolate chips until batter is thorougly mixed.

Pour the batter into the prepared pan and smooth the top. Sprinkle a few Smarties on top.

Bake 25 to 30 minutes. Make sure to let the blondies cool before cutting or you’ll have a big ol’ gooey mess on your hands :p.

Caramel-Filled M&M Cookies

Happy Halloween everyone !
I hope you’re having a great time eating lots of candy and sweet treats, I definitely am!
I thought these cookies would be pretty good to post for today because you could easily change the recipe to use up some of your leftover Halloween candy.

I liked these cookies because they had a soft, cakey texture, the addition of mini M&M’s make them fun and colourful, and the sweet, chewy caramel surprise inside just makes them delicious :). I used a combination of whole wheat and all-purpose flour, which gave them a slightly nutty flavour that I enjoyed. They were super easy to put together, just be sure to set aside a bit of extra time for chilling, just to ensure that your caramel pieces don’t leak out.

I had originally attempted to make a caramel “ganache” that I could roll into little balls and put inside the cookies, but it never firmed up enough, so I tried just spooning some into the middle of the cookie, but when I made a test batch it leaked out while it was baking, giving the cookies a candy-like layer that I didn’t want, so I decided to use whole caramels to stuff the rest of the cookies, and it turned out beautifully, it gave them the gooey, chewy, caramel-y centre that I was looking for.

Caramel-Filled M&M Cookies – adapted from Sing For Your Supper
Makes about 35 cookies

1 cup butter
2/3 cup + 2 tbsp sugar
2/3 cup brown sugar
1/4 tsp salt
2 tsp vanilla
1/2 tsp baking soda
1 tsp baking powder
2 eggs
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour*
1 tbsp flaxseed meal*
4 tbsp milk
1 cup mini m&m’s
18 caramel candy, cut in half diagonally

* Feel free to use 3 cups of all purpose flour, and omit the flaxseed meal 🙂

Preheat the oven to 375F and line two baking sheets with parchment paper.

Beat the butter, granulated sugar, brown sugar, salt, vanilla, baking soda, and baking powder until combined; next, add your two eggs and beat until smooth.

Add in the flours and ensure they are mixed in completely, then switch to a low speed on your mixer and add the milk. Using the same speed, or working by hand, mix in your M&M’s.

Roll cookies (or use your handy cookie scoop) and place them on the cookie sheet, then chill for 15 minutes. Once the cookies are chilled, push half a caramel candy into the centre of the cookie, and roll the cookie between your hands to ensure the caramel is completely covered by cookie dough.

Bake for 14-16 minutes, until they are light golden brown, and cool on the cookie sheets.

Butterscotch Coconut Cookies

These cookies are soft, chewy, sweet, and amazing, and I hope you like them as much as I do. I love the combination of the butterscotch chips and coconut, and in a cookie especially, I don’t know what could be better :).

The brilliant addition of honey allows these cookies to stay soft and chewy for days after baking, so, if you’re like me and tend to purposely underbake your cookies, try to make sure that they are cooked through this time.

I didn’t really make any modifications to this recipe, other than replacing chocolate chips with butterscotch chips and adding some flax, vanilla extract, and coconut. Anyways, without further ado, here is the recipe!

Butterscotch Coconut Cookies – from Baking Bites
Makes about 4 dozen cookies
1 cup butter, room temperature
1 cup brown sugar
1/4 cup white sugar
1/4 cup honey
2 large eggs
1 tsp vanilla
2 1/4 cups all purpose flour
1 tbsp flaxseed meal
1/2 tsp baking soda
1 tsp salt
1 – 1 1/2 cups butterscotch chips
3/4 – 1 cup shredded coconut

Preheat your oven to 325F and line your baking sheets with parchment paper.

In a medium bowl, whisk together flour, flaxseed meal, baking soda and salt, set aside.

In a large bowl, cream together butter and sugars until they are light and fluffy, next beat in the honey, vanilla, and eggs, adding the eggs in one at a time.

Using a low speed on your mixer, slowly incorporate the flour mixture into the honey mixture, then stir in the butterscotch chips and coconut.

Scoop cookie dough into balls (approximately 1-inch) and place onto your baking sheet, these cookies tend to spread a bit, so try to leave a bit of extra space (about 2 inches) between each cookie.

Bake for 15-17 minutes, until cookies are golden brown, let them cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.

Enjoy warm with a glass of milk :).

Tea Party Cookies

Hello Dreamy

The first recipe from our tea party that I’m going to post is the cookies, because cookies are my favourite haha. These cookies were awesome. We modified our recipe a little from the original because one of my friends doesn’t like butterscotch chips, and once my other friend and I tried them we thought they might be a bit too sweet, so we omitted them and also used milk and dark chocolate instead of semi-sweet. I wish the coconut flavour had come through a bit more, but all in all, these were a great cookie, soft, chewy, and delicious =). Best of all, they only really dirty one bowl, which makes them a definite winner in my book, the fewer dishes the better! So, break out your mixer and enjoy !

Hello Dreamy Cookies – slightly adapted from Bake at 350

¾ cup salted butter
2/3 cup brown sugar (I used light)
2/3 cup granulated sugar
2 tbsp corn syrup
1 tbsp apple cider vinegar
2 eggs
1 tbsp vanilla
Pinch of salt
½ tsp baking powder
¼ tsp baking soda
2 and ¼ cups all purpose flour
¾ cup milk chocolate chips
¾ cup dark chocolate chips (or dark chocolate chopped)
½ cup shredded sweetened coconut

Preheat your oven to 375F and line 2 cookie sheets with parchment paper.
Begin by creaming the butter, brown sugar, granulated sugar, corn syrup, and vinegar. Next beat in both eggs and add in the vanilla, salt, baking powder, and baking soda until combined.
Stir in the flour, chocolate, and coconut.
Then, scoop the cookie dough onto your prepared pans using a cookie scoop or spoons.
Bake for 10-12 minutes, or until slightly browned and edges are set. Leave them on the cookie sheet to cool for a couple minutes and then transfer them to a wire rack to cool completely, or you can do what I do, and have a cookie (or five) when they come out of the oven..you know, to save space on the cooling rack ;).

“The Comeback”

Hello Beautiful Readers,

I know, its been a long, long, long, long…….long time, but I’m back (hopefully). Things got a little crazy for me with school and work and other commitments, but I’m getting into the habit of writing a bunch of posts when I have some downtime, so hopefully I’ll be able to post more regularly, especially now that I don’t have school to worry about :).

For my “comeback” post I wanted to post something awesome, but super simple so that it’s easy to whip up in no time at all, and these Twix Cookies and Kit Kat Cookies seemed to fit the bill perfectly. I mean really, what’s better than a chocolate chunk cookie amplified with Twix and Kit Kat pieces. Mmm..my mouth is watering just thinking about them.

I love the flavour that the brown sugar lends to these cookies, and I prefer them fresh out of the oven, but they also taste delish the next day. I suggest storing them in an airtight container at room temperature for a day or two, but any longer than that I think it would be best to put them in the fridge or freezer so that they stay fresh.

I changed the recipe slightly by splitting the recipe in half and putting Twix pieces in one half, and Kit Kat pieces in the other, I just wanted some variety..and my sister doesn’t like Twix so I made some with Kit Kat for her :). I also didn’t have enough Twix/Kit Kat pieces so I threw in some dark chocolate chunks and I loved the contrast between the sweet candy bars and dark chocolate. These cookies are very chocolatey, so if you aren’t a fan of too much chocolate in your cookies, then I also suggest cutting the amount of chocolate in half :).

I hope you enjoy these cookies as much as I did !

Twix & Kit Kat Cookies – slightly adapted from Sprinkled with Flour

2 cups plus 2 tbsp all-purpose flour
½ tsp. baking soda
½ tsp. salt
12 tbsp. unsalted butter, melted and cooled until warm
1 cup packed brown sugar
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1/2 cup coarsely chopped Twix bars (1 whole bar)
1/2 cup coarsely chopped Kit Kat bars (about 2 sticks)
1 cup coarsely chopped dark chocolate, divided
1 tbsp flaxseed meal (optional, I put it in everything)

Preheat your oven to 325°. Coarsely chop the Twix bars, Kit Kat bars, and dark chocolate (what I did was put the half cup of Twix in one bowl, half cup of Kit Kat in another, and half of the dark chocolate in each bowl so it was ready to go when I needed it).

In a medium bowl, whisk together the flour, flaxseed meal (if using) baking soda and salt; set aside. In the bowl of an electric mixer, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients to the sugar mixture and beat at low-speed just until combined. Divide the dough in half and stir in ( I used my hands, teehee) the Twix and dark chocolate into one half, and Kit Kat and dark chocolate into the other.

Roll (or use your trusty ice cream scoop like I did) about a quarter cup of dough into a ball and place onto a prepared cookie sheet. Bake for approximately 15-17 minutes, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, ensuring that you don’t overbake them. Allow the cookies to cool completely on the baking sheet before storing. Then, pour yourself a tall glass of milk and eat one..or five, whatever floats your boat 🙂