How To make Hidden Treasure Chocolate Chip Cookies

Chef Rey Treasures of Food Mom's Peanut Butter and Chocolate Chip Cookies

In episode 12, Chef Rey bakes mom’s peanut butter cookies and chocolate chip cookies. In addition, he talks about what he was doing a year ago pre-COVID-19. What was our normal life then, it isn’t now. Chef encourages every American to get vaccinated.

Produced by #ChefRey
Produced and edited by #osheawvisuals
Music by O'Shea Woodhouse and DJ T Gray

Nut Cookies by Diane Lovetobake

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1 2/ c. Powder sugar
1 c. butter or margarine softened
1 teaspoon vanilla
2 1/4 c. all-purpose flour
1/2 c chopped nut any type your choice
1/4 teaspoon salt
Needed for filling 1/2 cup mini chocolate chips, candied cherries, malted milk balls etc.
In a large bowl, mix powder sugar, butter and vanilla.
Stir in flour, nuts and salt until dough holds together.
Mold about 1 teaspoon of dough make a well in center of cookie fill with your choice of filling and then mold cookie and roll cookie round into your hands.
Place on a ungreased cookie pan 1 apart bake at 400 for 8- 10 minutes
Place hot cookies on a cooling rack while warm roll in powder sugar. When cookie is completely cooled roll again in powder sugar.
Yields about 3 1/2 dz.

Chocolate Chip Treasure Cookies

LINKS:

Chocolate Chip Treasure Cookies
eaglebrand.com

Makes about 3 dozen / 180 Calories per cookie

INGREDIENTS
1 1/2 c graham cracker crumbs
1/2 c all purpose flour
2 tsp baking powder
1 (14 oz.) can sweetened condensed milk (I use Eagle Brand)
1/2 cup or 1 stick of butter, softened
1 1/3 c flaked coconut (I added 1 1/2c)
2 c semi-sweet chocolate chips (I added 1 c)
1 c chopped walnuts (I added 1 1/2c)

* you can omit or substitute walnuts in case of any nut allergy also instead of chocolate chips you can use raisins. You can use gluten-free flour.

INSTRUCTIONS
• Heat oven to 375°F. Combine gram cracker crumbs, flour and baking powder in a small bowl.

• Beat sweetened condensed milk and softened butter in a large bowl until smooth.

• Add crumb mixture; mix well. Stir in coconut, chocolate chips and walnuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets.

• Bake 8 to 10 minutes or until lightly browned. Let cool. I left mine for 15 minutes. But every oven is different.

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*Disclaimer:
Thank you for watching! This video is not sponsored.
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#bake #baking #cookies #cookiesrecipe #cookiesrecipes #recipes #recipe #chocolatechipcookies #bakingcookies

Island Treasures Gourmet Rum Cake: Vanilla, Chocolate & Chocolate Chocolate Chip Review

This is a taste test/review of the Island Treasures Gourmet Rum Cake in three varieties including Vanilla, Chocolate and Chocolate Chocolate Chip. They were $3.99 each at Marshalls.
* Vanilla 4 oz (113g) = 440 calories
* Chocolate 4 oz (113g) = 430 calories
* Chocolate Chocolate Chip 4 oz (113g) = 480 calories

Music Credit: “Fearless First Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0


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M&M's Cookie Mountain Cake (with Chocolate Chip Cookie Dough) from Cookies Cupcakes and Cardio

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Today Jenn Johns shows you how make an M&M Cookie Mountain Chocolate Chip Cookie Dough Cake. This is for serious cookie lovers only and has a delicious chocolate chip cookie dough buttercream to enjoy!

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How to Make an M&M's Cookie Mountain Cake
Ingredients:
-8 round vanilla cake (prepared
-8 round chocolate cake (prepared
-M&M chocolate chip cookies (
-M&M's, small and regular size
-chocolate chips and chocolate chunks

Buttercream Recipe
- 1 cup butter
- 1 cup brown sugar, packed
- 4 cups icing sugar
- 1 1/3 cups all purpose flour
- 1 teaspoon salt
- 1/4 cup milk
- 1 tablespoon vanilla extract
- 1 cup mini chocolate chips
- chocolate ganache

Procedure:
1. Prepare cakes as required. Add chocolate chips to the batter if desired prior to baking.
2. To prepare the buttercream, mix together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment, or with a hand mix, until creamy.
3. Mix in the icing sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.
4. Add the chocolate chips, and stir until incorporated. Put buttercream into a piping bag.
5. Attach chocolate cake to a cake board using a swipe of buttercream. Pipe on a layer of buttercream. Smooth with cake spatula. Add a layer of cookies, and M&M's.
6. Place vanilla cake on top and cover entire cake with buttercream.
7. Starting at the bottom of the cake, place chunks of cookies along the bottom, then working upwards, chocolate chunks, and chocolate chips. Add a few M&M's for color.
8. Stack a mountain of cookies on top of the cake and drizzle with chocolate ganache.
9. Slice and serve. Cake is best consumed within 2-3 days and kept in the fridge in sealed container.