Paper and Ink Imaginings

just playing with paper and ink

Reese’s Minis and Mini M&M Monster Cookies

monster cookie

A few years ago while flipping channels, I stumbled upon Ree Drummond (“The Pioneer Woman”) making Monster Cookies.

Here is her recipe – Monster Cookies by Ree Drummond .

Hmmmm…too many suggested additions in her posted recipe for me. But I do like the cookie base. The first time I tried the recipe, I added regular M&Ms, pecans, oats, and Rice Krispies. But I skimped on the suggested amount of salt.

This time, I dumped in (2) 8 ounce bags of Reese’s Minis (less what I ate as I worked!), a 12 ounce bag of Mini M&Ms, and 2 or 3 cups of Rice Krispies. And all of the salt in the original recipe. The salt is just such a great counterpoint to the brown sugar and chocolate.

Here is what they looked like ready to go into the oven:

monster cookie dough balls

Sorry for the photo quality…I baked at night, this is the best photo to be had in the kitchen in the middle of baking! I used my muffin scoop, and flattened each ball out a bit to help them cook evenly.

Thanks for stopping by!

Reverse Tollhouse Cookies

reverse tollhouse 2

When Offspring1 moved home from college in the middle of May, I asked the loaded question: “what kind of cookies do you want?” The response was Reverse Tollhouse. At least that is what we call them in this house! I add cocoa to my favorite Tollhouse recipe, and then add chopped up white chocolate instead of semisweet morsels. I like Ghirardelli bars the best for this recipe.

ghirardelli bars

So, I add 1/3 cup Hershey’s Cocoa to my favorite Tollhouse recipe (Nestle’s Tollhouse Cookie Recipe), and then substitute 8 ounces (2 4-ounce bars, chopped) of white chocolate for the semisweet morsels.

Chocolate Mint Chip Cookies

chocolate mint chip cookies

Yeah. I went there.

I bought a bag of Nestle Limited Edition morsels before Christmas, totally intended to make these cookies to give away. But I cut down a bit on my baking, and just skipped these. So I made them now, and left them in the teacher’s lounge at the middle school.

nestle mint bag

I have also made these cookies using Mint M&Ms (I  liked the original regular shaped Mint M&Ms for cookies, but several years ago they were “redesigned” to be bigger, rounder than regular M&Ms. I don’t like the new bigger size in cookies – the candy is too spherical for cookies.), and chopped up Andes Mints

Chocolate Mint Chip Cookies

  • 1 cup butter or margarine
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 2 eggs
  • 1/3 cup cocoa
  • 2 1/4 cups flour (more or less, depending on humidity)
  • 1 1/2 – 2 cups of chocolate mint candy or morsels

Cream together butter and sugars. Mix in vanilla and baking soda. Add eggs, mix well.  Blend in cocoa. Add flour (I add 2 cups and mix…add 2 tbsp at a time after that trying to get the perfect cookie consistency) and mix well. Stir in mint morsels or candy.

Bake at 350 degrees F for 10 – 12 minutes.

If I am not planning to serve them all the day I bake them, I put the extras in the freezer, and take them out as I need them.


White Chocolate Macadamia Cookies

macadamia cookies

These do not last too long around here. I usually only make them around the holidays, but I had all of the ingredients in the house today. AND Offspring1 is at the end of spring break, and I need to fulfill my motherhood contract, section 12, item 2.3 (a) Make sure the offspring eat well when home from college, trade school or military service!!   🙂

The recipe is from Nancy Baggett’s The International Cookie Cookbook. I have the first edition hardcover, copyright 1988. The recipe titled “Chunky Macadamia Nut – White Chocolate Cookies” is on page 28. (if, perhaps you have the book or find it at your local library)

I found Nancy Baggett online, her blog is Nancy Baggett’s Kitchen Lane , and she gave me permission to include her recipe here. Her latest cookie cookbook is titled Simply Sensational Cookies, and is available through Amazon and Barnes and Noble .

Chunky Macadamia Nut – White Chocolate Cookies

  • 2 cups all purpose or unbleached white flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1/2 cup (1 stick) unsalted butter, slightly softened
  • 1/2 cup solid vegetable shortening, at room temperature
  • 3/4 cup packed light brown sugar
  • 2 tbsp granulated sugar
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 8 ounces top quality white chocolate (chopped)
  • 7 ounces salted, whole macadamia nuts

Preheat the oven to 375 degrees F. Lightly grease several baking sheets.

Sift together flour, baking soda, baking powder, and salt and set aside. In a large mixing bowl, beat butter and solid shortening until lightened. Add brown and granulated sugars, and beat until fluffy and smooth. Beat in egg and vanilla. Beat in the dry ingredients. Add white chocolate and macadamia nuts, and stir until evenly distributed throughout.

Drop dough by large, rounded teaspoonfuls onto baking sheets, spacing cookies about 2 1/2 inches apart. Flatten tops of cookies slightly with the blade of a table knife or long-bladed spatula.

Place in center of the oven and bake for 8 – 9 minutes, or until tops are golden and edges are lightly browned. Reverse baking sheets from front to back halfway through baking to ensure even browning. Be very careful not to overbake. Remove baking sheets from the oven and let stand for 2 – 3 minutes. Using a spatula, transfer cookies to wire racks to cool.

Store in an airtight container for up to a week. Freeze for longer storage.

Makes 35 – 40 2 3/4 inch cookies.

Notes: I do not grease the cookies sheets. These cookies are so full of chunks, I like them larger. I used my muffin scoop, and increased baking time to 12 – 14 minutes (every oven is different, watch carefully!). My yield was 28 cookies this time.

Again, thanks to Nancy Baggett for letting me share her recipe!

Have a great day!


I am a Chocaholic…

choc pb saltines

I admit it. Chocolate is necessary. P.E.R.I.O.D.

I made these Chocolate Peanut Butter Saltines yesterday afternoon JUST BECAUSE I wanted something chocolate. I did consider eating the milk chocolate chips directly out of the bag, saving time, but decided I wanted chocolate AND salt. This is a variation of a recipe given to me by a friend (Elaine), her version also had an additional layer of caramelized sugar/butter.

Chocolate Peanut Butter Saltines

(1) sleeve of Saltine crackers (with salt)

(1) 12 ounce bag of milk chocolate morsels

(1) 10 ounce bag of peanut butter morsels

Kosher salt

Line cookie sheet (my cookie sheet is 12 x 18 inches, so I use more than a sleeve of crackers) with parchment paper. Lay crackers SALT SIDE DOWN, edge to edge,  on the parchment paper. Melt milk chocolate morsels, then spread over crackers. Sprinkle with Kosher salt. Put in fridge for 20 minutes to set chocolate. Melt peanut butter morsels, spread over chocolate layer. Sprinkle with Kosher salt. Put in fridge for 30 – 60 minutes (depending on your patience!) to set both layers. Remove from fridge, break into pieces (you pick the size). Can be stored in the fridge or freezer.