Peanut Butter Snickerdoodles

Soft, Chewy, loaded-with-peanut butter cookies rolled in cinnamon and sugar. Snickerdoodles never tasted so good. 

Soft, Chewy peanut-butter loaded cookies rolled in cinnamon and sugar | Pixiedustkitchen.com

Well, school has officially started. I am a college senior, which is quite honestly terrifying! But I’m working things out.  School is in full swing- I had my first two tests yesterday. This semester is going to fly by!

So it’s a good thing I have these cookies- I’m going to need a lot to get through this semester! I made these by adapting my recipe for my death by peanut butter cookie sandwiches. The differences I made were removing the extra egg yolk from recipe, and rolling the cookie dough in cinnamon and sugar. I also melted the butter, partly for ease, but but partly because melted butter can create a chewier cookie. With the loss of the extra egg yolk, I wanted to make sure these cookies didn’t loose any chewiness!

Soft, Chewy peanut-butter loaded cookies rolled in cinnamon and sugar | Pixiedustkitchen.com

The cinnamon adds a sharpness and a “snap” to the cookies that is addicting, and the middles of the cookies are soft and chewy and loaded with peanut butter! They’re also supah addicting.

You do need to chill the cookie dough- but once again, lets pull out our favorite trick of flash freezing the dough. Don’t preheat the oven until the cookie dough is mixed up. Then, scoop out balls of cookie dough, place them in the freezer, and preheat the oven. Once oven is heated, pull out the balls, roll them in a mixture of cinnamon and sugar, and place on a lined baking sheet in the oven for 7-10 minutes.

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The recipe yields 16 peanut butter snickerdoodles- enough to share and place in the cookie jar, but the small yield keeps me from being 800000 pounds from eating all of these.

I just looooove how soft and chewy these cookies are and the combination of cinnamon with peanut butter- it’s one of my faves. If you haven’t tried it I HIGHLY RECOMMEND IT. Starting with these peanut butter snickerdoodles!

5.0 from 1 reviews
Peanut Butter Snickerdoodles
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Soft, Chewy, loaded-with-peanut butter cookies rolled in cinnamon and sugar. Snickerdoodles never tasted so good!
Ingredients
  • FOR THE COOKIES
  • ½ cup (1 stick) butter
  • ¾ cups creamy peanut butter
  • ¾ cup brown sugar, packed
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup flour
  • FOR THE CINNAMON SUGAR COATING
  • ½ cup granulated sugar
  • ½ teaspoon cinnamon
Instructions
  1. Melt together butter and peanut butter. Mix in sugars, vanilla extract, and egg.
  2. Mix in flour, salt, and baking soda until just combined.
  3. Mix together sugar and cinnamon to create coating and set aside
  4. Scoop in 1 and ½ tablespoon size balls and place in the freezer.
  5. Preheat oven to 350˚F.
  6. Remove cookie dough balls from freezer and roll cinnamon/sugar mixture until completely coated.
  7. Bake for 7-10 minutes, or until edges are slightly golden brown. If cookies seem too soft in the centers, this is okay. Let sit on cookie sheets until firm and move to a wire wrack to cool completely.

 More peanut butter recipes:

Death By Peanut Butter Cookie Sandwiches

Peanut Butter Cookie Sandwhiches

Butterfinger Stuffed Peanut Butter Cookies

Butterfinger Stuffed Peanut Butter Cookies buy Pixiedustkitchen

Peanut Butter Cup Pie

Peanut Butter Cup Pie | Pixiedustkitchen. Silky peanut butter cup filling poured over mini peanut butter cups and topped with an easy chocolate ganache.

Peanut Butter Cheesecake Cookies

peanut-butter-cheesecake-cookies-2

Mini Pumpkin Pie Galettes with White Chocolate Ganache

Mini Pumpkin pies with white chocolate ganache. These look impressive, but couldn't be easier! Recipe on Pixiedustkitchen.com

It’s September! Which means we can eat pumpkin without people thinking we’re CRAZY. I hope you’re ready for Fall Foods Fever, because we’ve got it BADDD over here.

Our first recipe? A super duper simple version of a pumpkin pie. These may look fancy, but they could not be easier. All you have to do is roll out small discs of dough and put some dollups of pumpkin pie filling. Fold up the edges, and you are good to go!

Mini Pumpkin pies with white chocolate ganache. These look impressive, but couldn't be easier! Recipe on Pixiedustkitchen.com

I used my homemade pie crust recipe that I’ve been using and loving for 12+ years, since I was 8.  (Ahem. Excuse the horrible photos.)  I felt that forming the smaller discs would be easier with homemade pie crust as you don’t have to try to reform a premade one. However, if premade is more your jam, go for it! Simply cut each crust into four pieces, roll them into balls, and re-roll out into smaller circles.

Mini Pumpkin pies with white chocolate ganache. These look impressive, but couldn't be easier! Recipe on Pixiedustkitchen.com

You may have some pie filling left; I added a few tablespoons of flour and baked the rest in a muffin tin.

Surprisingly easy, and amazingly good! You should totally go make these now!

Mini Pumpkin Pie Galettes with White Chocolate Ganache
Author: 
 
Mini rustic-style pumpkin pies drizzled with creamy white chocolate.
Ingredients
  • 2 pie crusts (one recipe)
  • 1 15 oz can pure pumpkin
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ½ milk
  • 1 large egg
  • 1 cup heavy cream
  • ¾ cup white chocolate chips
Instructions
  1. Prepare pie crust if making homemade.
  2. Mix together pumpkin, brown sugar, cinnamon, and nutmeg.
  3. Mix in milk and egg.
  4. Roll pie crust into eight circles, don't worry about making them perfect.
  5. Place about ¼ cup of pie filling in middle of pie crust. Fold edges over and place onto lined baking sheet, putting four galettes on one sheet. (I put the galettes in the fridge to help firm up the crust a little but, but this is optional.)
  6. Preheat oven to 375˚F.
  7. Place baking sheet in the oven and bake for 5-10 minutes, or until edges are golden brown.
  8. To make ganache, microwave heavy cream and chocolate chips together for 30 seconds. Stir until smooth. If ganache doesn't smooth out, place back in microwave for 15 seconds at a time and stir until smooth. Drizzle over cooled galettes before serving.

More Pumpkin Recipes

Easy Pumpkin Crescent Rollls

2-Ingredient Pumpkin Spice Crescent Rolls. Buttery crescent rolls with a pumpkin spice filling. Made easy with the use of 2 simple shortcuts! |PixieDustKitchen.com

Pumpkin Spice Cookies

Pumpkin Spice cookies | PixieDustKitchen

On Life Lately

photo

Wow. I did not intend to go this long without a post.  But, as it does, life happens.

Let’s catch up, shall we?

All summer, I have been alternating between working full time at the urgent care office and traveling locally. I’ve been to Virginia (twice!), Florida, Pittsburgh, and Missouri.  One week on the road, one week at home.  I’ve been baking and photographing recipes when I can, but have yet to sit down and import photos, edit photos, and type up a post.

I was planning to get back into the groove of things last week, when I had some unexpected health troubles. I started seeing double on Monday. Tuesday I saw a doctor at my office, was sent to an opthamologist, who sent me to the hospital for an MRI. They determined it was not an emergent issue, so I was admitted overnight and sent for an MRI in the morning. After the MRI, I was taken to the opthamology unit, where I saw a neuro-optomology specialist who diagnosed me with Myasthenia Gravis, a neurological auto-immune disorder where the immune system starts to make antibodies against the proteins that make muscles work. Fortunately for me, it is only in my eyes and hasn’t affected my breathing. I’m on medications and will be having surgery in a few months that will hopefully put me into remission.

So what does this mean for the blog? Nothing, really. I can’t see as well, (Still seeing double), but it could have been a lot worse. I’ll still be baking and blogging!

HOWEVER, School starts in a few weeks. (SENIOR YEAR BABY!!!) and I’ll definitely have to cut back on posting at that point. So, I’ll be posting 1-2 times a week, with a recipe and maybe a bonus post, such as a round up or life update post! This way I am still updating consistently, but not stressing trying to post multiple times a week.

Thank you for bearing with me friends in my MAJOR lack of posting this summer, and I will see you around in blogland!

Honey Roasted Peanuts Chocolate Chip Blondies

Easy-peasy blondies with brown butter and brown sugar for a nutty taste and soft texture. Honey roasted peanuts and semi-sweet chocolate chips balance out the flavors. Ready in just 25 minutes!

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What a June I’ve had! I’ve been traveling almost every weekend in June! First we went to Virginia for my birthday, then to Pittsburgh, then to Missouri. This is the first weekend I’ve been home! I haven’t had a lot of time to bake, but fortunately I was able to set aside some time a few weeks ago to make these blondies.

Easy-peasy blondies with brown butter and brown sugar for a nutty taste and soft texture. Honey roasted peanuts and semi-sweet chocolate chips balance out the flavors. Ready in just 25 minutes!

These are actually adapted from some cookies I made a few weeks ago for the youth group that Brian helps out with. I came home from visiting him and wanted them again- but didn’t want to dedicate the time needed for cookies. I wanted to mix a batter, press it in a pan, and have a dessert in 20 minutes. So I decided on blondies, and got my wish (and cravings) in 20 minutes.

Holla.

Easy-peasy blondies with brown butter and brown sugar for a nutty taste and soft texture. Honey roasted peanuts and semi-sweet chocolate chips balance out the flavors. Ready in just 25 minutes!

I adapted a recipe from Averie Cooks because her base blondie recipe is ridiculously easy to remember and make, and turns out every.single.time. 1 stick butter, 1 cup flour, 1 cup sugar, and an egg. I browned the butter and used all brown sugar, resulting in soft, chewy and not-at-all-cakey blondies. AKA, the best kind.

I tossed in some honey roasted peanuts and chocolate chips, which complement each other perfectly. I bet these would be great with white chocolate chips, too!

5.0 from 1 reviews
Honey Roasted Peanuts Chocolate Chip Blondies
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
Easy-peasy blondies with brown butter and brown sugar for a nutty taste and soft texture. Honey roasted peanuts and semi-sweet chocolate chips balance out the flavors. Ready in just 25 minutes!
Ingredients
  • ½ cup (1 stick) butter, browned
  • 1 cup brown sugar
  • 1 large egg
  • 1 cup all purpose flour
  • ½ cup honey roasted peanuts
  • ½ cup chocolate chips
Instructions
  1. Preheat oven to 350˚F.
  2. Spray a 9x9 inch pan with nonstick spray.
  3. Mix together browned butter and brown sugar. Add egg and stir until completely combined.
  4. Mix in flour.
  5. Add in honey roasted peanuts and chocolate chips.
  6. Press into prepared pan and bake for 15-20 minutes, or until a toothpick inserted into the middle of the pan comes out clean.

 

Saturday Sprinkles 6/13/14

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Hello from Pittsburgh! We’re here this weekend visiting one of Brian’s friends from High school.

Did I tell you we moved? That happened in February, technically. We just moved again to our permanent house! So that’s where I’ve been this past month. Working and moving! We moved to Philly this past February and have been renting a home until our “real” home was ready- which we moved to this past week.

The semester is over and I could not be more glad. Lets just say, I didn’t have the best year of my life and I’m glad to have some time to rest and recover.

I got a new camera lens!!! It’s my birthday present to myself. Its a 50mm f/1.8 and I LOVE IT. It’s taking some getting used to but the photos are gorgeous.  I played around with it taking pictures of my dogs the second I got home.

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Soooo I think we’re all caught up on my life now? Just remember that I’m 21 and live in Philly and we’re good.

Things I’m loving:

  • Orphan Black. OMG SOOOOOO GOOODDDDD. This is Brian and my favorite show and it is amazeballs. So creepy and amazing and one actress plays like, 50+% of the characters and she is fabulous. it’s on it’s second season and wow…. I just love it.
  • My canon 50mm lens… self explanatory. It’s extremely affordable and if you’re in the market for a new lens, it is highly recommended.
  • Julep Maven subscription box. It starts at $20 and you get two nail polishes and a beauty product each month. There a few different boxes you can choose from each month, from nail polishes to FULL-SIZED beauty products- and you can even completely customize each box!

Mint Chocolate Chip Brownies

Fudgy brownies loaded with mint M&Ms and topped with a simple mint chocolate chip buttercream. They are reminiscent of the classic ice cream from childhood. These brownies are easy to make for summer parties and are sure to be a crowd pleaser!

Mint Chocolate Chip Brownies | Pixie Dust Kitchen

I grew up in a small town in Pennsylvania. While there were many farms, it was large enough downtown to not be a “farm town,” but it was small enough, to have lots of great homemade and home-cooked foods. There was one ice cream shop that we went to all the time when I was a kid, after dance practices and on hot summer nights. This became a favorite place to visit, and while there were plenty of places closer to our home, we would drive the extra 15 minutes for Bill Mack’s Ice Cream.

Mint Chocolate Chip Brownies | Pixie Dust Kitchen

I went through a phase where I ate nothing but mint chocolate chip ice cream, and Bill Mack? His was the best. I got mint chocolate chip every time we went. Of course, it had to be green- white mint chocolate ice cream was just weird.  As I near my 21st  birthday, I’ve been craving flavors that remind me of my childhood, and once I got the idea for mint chocolate chip brownies, I couldn’t stop until I had them in my possession.

I used the base recipe I created last February, and changed it up just a bit. I added mint chocolate M&Ms and topped with a mint chocolate buttercream. I originally wanted to use Andes Mint chips, but unfortunately could not find them in my grocery. However, you are more than welcome to use those if you can find them! I found the M&Ms worked just as well, however.

Mint Chocolate Chip Brownies | Pixie Dust Kitchen

The buttercream is a simple buttercream, with a stick of butter, a cup of powdered sugar, and some peppermint extract. I also added green food coloring for that classic Mint Chocolate Chip Ice Cream look. I used two drops of neon green and two drops of normal. I had accidentally used neon at first, then found the classic color. You may use whatever green food coloring you prefer, or leave it out if that’s more your taste.  Both liquid or gel will work.

Mint Chocolate Chip Brownies | Pixie Dust Kitchen

These brownies are soft moist, and are sure to be a hit! These are EXTREMELY sweet- cut them small! I ended up cutting these in half after I finished the photos before I brought them into work- where they disappeared quickly!

This recipe is perfect for summer parties and are sure to be a hit!

5.0 from 2 reviews
Mint Chocolate Chip Brownies
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
Fudgy brownies loaded with mint M&Ms and topped with a simple mint chocolate chip buttercream. They are reminiscent of the classic ice cream from childhood. These brownies are easy to make for summer parties and are sure to be a crowd pleaser!
Ingredients
  • BROWNIES:
  • ¾ Cup (1 and ½ sticks) butter, melted
  • 1 cup brown sugar
  • 1 large egg, room temperature
  • ½ teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup all purpose flour
  • ¾ cup cocoa powder
  • ½ cup mint M&Ms or Andes baking chips
  • FROSTING:
  • ½ cup (1 stick) butter, room temperature.
  • 1 cup powdered sugar
  • dash salt
  • ½ teaspoon peppermint extract, (You may add more if you prefer a stronger peppermint flavor.)
  • ¼ cup mini chocolate chips.
Instructions
  1. Preheat oven to 350˚F. Spray an 8x8'' square pan with non stick baking spray and set aside.
  2. Mix together melted butter, brown sugar, egg, and vanilla extract.
  3. Whisk in baking soda, salt, flour, and cocoa powder. Gently mix in M&Ms.
  4. Pour batter into prepared pan and bake for 20-25 minutes, until edges are slightly cracked and a toothpick inserted into the center of the brownies comes out clean.
  5. Let cool before before frosting.
  6. MAKE FROSTING:
  7. Beat butter on high speed with a stand or hand mixer.
  8. Mix in powdered sugar. When combined and fluffy, mix in salt and peppermint extract.
  9. Stir in mini chocolate chips and spread over cooled brownies. Cut into 8-12 pieces and serve.

Related Recipes…

Fudgy M&M Brownies

Fudgy M&M Brownies. Easy brownies filled with M&M's by pixiedustkitchen.com

Biscoff Swirled Brownies

Biscoff (cookie butter) swirled brownies.

Peanut Butter Cup White Chocolate Brownies

Peanut Butter Cup Brownie Bars

Easy Strawberry Blueberry Ice Cream {No Ice Cream Maker}

A Perfect Last minute treat for Memorial Day or the 4th of July! Only four ingredients and no ice cream maker for the best, creamiest, and smoothest ice cream you’ll ever taste! 

Easy strawberry and blueberry ice cream by pixiedustkitchen. No ice cream maker needed and only four ingredients for the smoothest, creamiest ice cream ever!

I’m totally late on the Memorial Day recipe game… but early for 4th of July, right? Right.

Anyway.

Today I have a SUPER DUPER EASY  Ice cream recipe! This is rediculously easy- it’s almost not even a recipe, and it results in the creamiest ice cream ever! I think it’s even better than store bought. In  fact, when I gave my dad and Brian some of my Chocolate Peanut Butter Caramel ice cream last year, they thought it was store bought!

Easy strawberry and blueberry ice cream by pixiedustkitchen. No ice cream maker needed and only four ingredients for the smoothest, creamiest ice cream ever!

So what makes this so easy? A few things. One, the base has only two ingredients: Sweetened Condensed Milk and heavy whipping cream.  Two: You don’t need an ice cream maker at all, and once you stick it in the freezer you don’t even need to keep going back and whisking the ice cream while it freezes. Just pour it in a freezer safe container, stick it in the freezer, and forget about it! But not for too long. We want to enjoy the food!

Easy strawberry and blueberry ice cream by pixiedustkitchen. No ice cream maker needed and only four ingredients for the smoothest, creamiest ice cream ever!

Easy strawberry and blueberry ice cream by pixiedustkitchen. No ice cream maker needed and only four ingredients for the smoothest, creamiest ice cream ever!

Sooo here’s the method. Whip the cream by using the whisk attachment on a stand mixer until it starts to form stiff peaks. Then, gently mix in the sweetened condensed milk, being careful not to deflate the whipped cream. After that, mix in the berries; one cup of each plus a little more for sprinkling on top. I used frozen berries. They’re just going to be frozen anyway, so there’s no need to use fresh berries- I save those for eating or for topping my cereal.

Such an easy ice cream for any occasion!

Easy Strawberry Blueberry Ice Cream {No Ice Cream Maker}
Author: 
 
Ingredients
  • 2 cups heavy whipping cream
  • 14 oz can sweetened condensed milk
  • 1 cup frozen strawberries
  • 1 cup frozen blueberries
Instructions
  1. Using the whisk attachment of a mixer, whip the heavy cream until stiff peaks are beginning to form.
  2. Gently mix in sweetened condensed milk.
  3. Fold in strawberries and blueberries.
  4. Transfer to a large freezer-safe container and freeze for several hours, or overnight.
  5. Serve and enjoy! Ice cream will last up to a month in the freezer.
  6. If it is too tough when you pull it out of the freezer, let sit for five minutes before scooping.

Easy strawberry and blueberry ice cream by pixiedustkitchen. No ice cream maker needed and only four ingredients for the smoothest, creamiest ice cream ever!

yum. <3

Related Recipes…

Caramel Peanut Butter Chocolate Ice Cream

icecream

Chocolate Ice Cream Cupcakes

Chocolate Ice Cream Cupcakes. Doctored cake mix using melted ice cream to make cupcakes! | PixieDustKitchen

Peanut Butter Luna Bars

lunabar11

Funfetti Brown Sugar Cookies

Soft, Chewy, and addicting sugar cookies made with all brown sugar and stuffed with sprinkles!

Funfetti Brown Sugar Cookies. Soft, Chewy, and addicting sugar cookies on Pixiedustktichen.com

When it comes to eating healthy, the best things to eat are greens. But I believe when it comes to baking deliciously, the best things are brown. Vanilla extract, brown butter, and brown sugar.  Those three ingredients are what take baked goods and make them over-the-top. They’re my secret ingredients that always pack a punch, and they’re what make these funfetti sugar cookies so soft, chewy, and addicting.

Funfetti Brown Sugar Cookies. Soft, Chewy, and addicting sugar cookies on Pixiedustktichen.com

…Ish. See, I was trying this thing where I browned butter in the microwave. It usually works when I use my plastic mixing bowls, but didn’t work this time when I used a ceramic serving bowl, and was too lazy to get another one that would make browning butter a little easier. SO these are made with regular melted butter, but they’re still soft, delicious, and ADDICTING. I was planning to take them into work, but I ended up being selfish and keeping them all to myself.

Funfetti Brown Sugar Cookies. Soft, Chewy, and addicting sugar cookies on Pixiedustktichen.com

We start with a stick of melted butter, and mix in some brown sugar, an egg, flour, salt, vanilla, and baking soda. We mix in some sprinkles and we’re ready to bake! I used my favorite new shortcut for chilled cookies: Freezing the dough while we preheat the oven is an easy way to chill the dough without having to wait two hours while the dough is chilling in the fridge. Scoop the dough out with a medium cookie scoop- I used this OXO Good Grips 1.5 tablespoon size scoop, which is my personal favorite- other scoops just don’t compare.

These cookies are simple classic recipe that will leave you wanting more to keep all for yourself!

5.0 from 1 reviews
Funfetti Brown Sugar Cookies
Author: 
Recipe type: dessert
Cuisine: american
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Soft, Chewy, and addicting sugar cookies made with all brown sugar and stuffed with sprinkles!
Ingredients
  • ½ cup (1 stick) butter, melted
  • ¾ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 1 and ¼ cup flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½-1 cup "jimmies" sprinkles (amount depends on persona preference. I used a little over ½ cup and topped with more sprinkles)
Instructions
  1. In a large bowl, whisk together butter, brown sugar, and vanilla extract. Let cool, then mix in egg.
  2. In a medium bowl, mix together flour, baking soda, and salt.
  3. Whisk dry ingredients into wet ingredients.
  4. Scoop 1 and ½ tablespoon size balls onto a plate and place in freezer.
  5. Preheat oven to 350˚F.
  6. When oven is preheated, place chilled cookie dough balls onto a lined baking sheet and bake for 7-10 minutes, or until the edges are starting to crack. Cookies will look underdone in the middle, this is okay. Let sit to finish baking on top of the oven. They will be done when the middles are firm and they are stable to move to a wire wrack to finish cooling.

 

S’mores Cookies {Insomnia Cookies Copycat}

Chewy chocolate cookies stuffed with marshmallows, graham crackers, and chocolate chips. An at-home recreation of my favorite bakery cookie! 

S'mores cookies, a copycat recipe of Insomnia Cookies. A chewy chocolate cookie stuffed to the brim with graham crackers, marshmallows, and chocolate chips!

Yes, I am aware that I have done this twice before. (Here and here.) But guys…. I really like s’mores. And cookies.  When I think of summer, I think of s’mores. Many of my nights from April- early September were spent around a bonfire with my youth group or class at school, making mountain pies, hotdogs, and of course, s’mores. S’mores just scream summer to me and bring back so many memories of of growing up. And cookies… I think we all know how much I love cookies. They’re so easy to make, portable, and can easily serve many people.

S'mores cookies, a copycat recipe of Insomnia Cookies. A chewy chocolate cookie stuffed to the brim with graham crackers, marshmallows, and chocolate chips!

There’s a cookie shop here in Philly called Insomnia Cookies. They sell fresh, soft, warm, amazing cookies- AND they deliver. Up until 3AM. Basically, it’s the best place ever.  When you get a craving for cookies at 11PM, just pop online, order, and have fresh baked cookies delivered to you within the hour. It’s love at first bite.

S'mores cookies, a copycat recipe of Insomnia Cookies. A chewy chocolate cookie stuffed to the brim with graham crackers, marshmallows, and chocolate chips!

 

My favorite is their s’mores cookie. It’s a chocolate cookie base with pieces of graham crackers, mini marshmallows, and a handful of chocolate chips. Lucky for YOU lovely readers, I’ve created it at home so you can try it too.  And if you’re ever in Philly, head over to Center City (please make sure to know where you are!) or Bryn Mawr in the suburbs, and order this cookie STAT.

I used my favorite chocolate cookie base, and mixed in graham crackers, marshmallows, and chocolate chips.  Like many cookie recipes, this cookie dough needs to be chilled. I’m sure you all have much more patience than I do when it comes to baking, but if you don’t, I have a solution! I flash froze this dough. I scooped it out onto cookie sheets and stuck it in the freezer while the oven preheated. This gives us cold cookie dough in less than 15 minutes and no extra time is used. I also only baked one cookie sheet at a time (something I do all the time), giving some of the dough extra chilling time.

S'mores cookies, a copycat recipe of Insomnia Cookies. A chewy chocolate cookie stuffed to the brim with graham crackers, marshmallows, and chocolate chips!

One more note before the recipe: Because we are using “real,” sticky marshmallows, the cookie sheets MUST be lined. I recommend using a silicone baking mat as it is the easiest to use and is reusable. However, you may also use parchment paper. I don’t recommend wax paper at all as it will burn and smoke when the wax melts.

With those tips in mind, make these cookies for your next picnic, barbecue, or bonfire!

5.0 from 1 reviews
S'mores Cookies {Insomnia Cookies Copycat}
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
A chewy chocolate cookie stuffed to the brim with graham crackers, marshmallows, and chocolate chips!
Ingredients
  • 1 cup butter
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 egg + 1 egg yolk
  • 2 cups all-purpose flour
  • ¾ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons milk
  • 3 full-size graham crackers, broken into large pieces
  • 1 and ¼ cup mini marshmallows
  • ¼ cup chocolate chips
Instructions
  1. Cream together butter, brown sugar, granulated sugar, and vanilla extract. Add in eggs, one at a time.
  2. In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Slowly mix into the butter/ sugar mixture. Mix in milk.
  3. Stir in graham cracker pieces, marshmallows, and chocolate chips.
  4. Scoop in 1 and ½ tablespoon size mounds onto lined cookie sheets and place in freezer.
  5. Preheat oven to 350˚F.
  6. Once the oven is preheated, bake cookies for 7-10 minutes, or until the edges of the cookies are starting to crack. The cookies may look underdone in the center at this point- this is okay; they will continue to cook as they cool. Allow to finish cooking and "set up" on the cookie sheet before moving to a wire wrack to finish cooling.

More S’mores Treats…

S’mores Rolled Cookies

Chocolate S'mores Cookies. Soft chocolate cookies filled with chocolate chips, marshmallow bits, and rolled in crushed graham crackers | pixiedustkitchen.com

S’mores Chocolate Chip Cookies

S'mores Chocolate Chip Cookies

S’mores Bagels

Smore's Bagels | Pixie Dust Kitchen

Chocolate Frosted Donuts

Classic baked donuts with a simple, gooey, chocolate glaze! Ready from your mixing bowl to your table in less than twenty minutes- perfect for an indulgent breakfast or simple dessert.

Chocolate Frosted Baked Donuts on pixiedustkitchen.com. Delicious and simple to make- from your mixing bowl to table in less than 20 minutes!

Growing up, my favorite donut at the local donut shop was chocolate frosted with sprinkles. What can I say, I’m a simple girl. In fact, that’s still my go-to favorite when I get donuts as an adult- and   now I can make those donuts (doughnuts?) at home- and they’re baked, so I can eat twice as many, right?

I made these donuts three times in four days- which is a record for me.  I don’t repeat recipes often! I made these for part of my mom’s mother’s day breakfast, accompanied by omelets and strawberries. So naturally I had to practice- many times.

Chocolate Frosted Baked Donuts on pixiedustkitchen.com. Delicious and simple to make- from your mixing bowl to table in less than 20 minutes!

Chocolate Frosted Baked Donuts on pixiedustkitchen.com. Delicious and simple to make- from your mixing bowl to table in less than 20 minutes!

I took these into work, and my coworkers raved about them! One of the medical assistants came out to the waiting room and asked “Faith, did you make those cookies? They are so good. Like, really good! And they’re light and cakey, which is great!”

I adapted this recipe from the Sally’s Baking Addiction cookbook. I doubled the milk called for and added all brown sugar and olive oil instead of butter. Due to the use of oil and brown sugar, these donuts are soft and moist, and stay dry for days- if they last that long. In my experience, these will be gone within a few hours.

Now to my favorite part…. TOPPINGS!

Chocolate Frosted Baked Donuts on pixiedustkitchen.com. Delicious and simple to make- from your mixing bowl to table in less than 20 minutes!

Chocolate Frosted Baked Donuts on pixiedustkitchen.com. Delicious and simple to make- from your mixing bowl to table in less than 20 minutes!

I do love sprinkles. :)

The glaze is fantastic as well- three ingredients, and gooey and dark- chocolately. It comes together in minutes, and makes just enough for this recipe, plus a lil’ bit extra to eat off a spoon. No leftovers here to tempt you! The glaze quickly sets up, so work quickly if adding sprinkles. This gives a wonderful “bakery-like” quality to the glaze.

A simple recreation of my favorite bakery donuts- I can tell these will be made many more time in my kitchen- and in yours!

5.0 from 1 reviews
Chocolate Frosted Donuts
Author: 
Recipe type: breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Classic baked donuts with a simple, gooey, chocolate glaze! Ready from your mixing bowl to your table in less than twenty minutes- perfect for an indulgent breakfast or simple dessert.
Ingredients
  • DONUTS
  • 1 cup flour
  • ½ cup brown sugar
  • 1½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup buttermilk (to make substitute: put ½ teaspoon of lemon juice or vinegar in a liquid measuring cup, then fill with milk to the ½ cup line. Stir and let sit for five minutes.)
  • 2 tablespoons oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • CHOCOLATE GLAZE:
  • ¾ cup confectioners (powdered) sugar
  • ¼ cup cocoa powder
  • ¼ cup milk
Instructions
  1. Preheat oven to 350˚F. Spray donut pan with nonstick baking spray.
  2. Whisk together flour, brown sugar, baking powder, salt, and cinnamon.
  3. In a liquid measuring cup, measure out buttermilk or buttermilk substitue. Whisk in oil, egg, and vanilla extract.
  4. Whisk wet ingredients into dry ingredients, being sure to only mix until the ingredients are just combined.
  5. Spoon into donut pan.
  6. Bake for 7-10 minutes, or until tops are firm and a toothpick inserted into the middle comes out clean.
  7. Move to a wire cooling wrack to cool.
  8. GLAZE: (Make while donuts are cooling.)
  9. Whisk together sugar and cocoa powder.
  10. Whisk in milk 2 tablespoons at a time, until glaze is fully mixed.
  11. For a thinner glaze, add less milk.
  12. For a deeper chocolate flavor, use ⅔ cup sugar and ⅓ cup cocoa powder.
  13. Dip cooled donuts in glaze and serve.

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