As soon as the first bags of candy corn started appearing on shelves this year, I knew I had to put them in cookies. But… I’m lazy, and didn’t feel like waiting for dough to chill, something that is a must when you bake exclusively with melted butter thanks to not owning any sort of mixer at all. When I want a cookie, I want it now, dangit.
Enter cookie bars- an easy way to get the taste and texture of a cookie, while not having to wait for dough to chill in the fridge.
These cookies are soft, chewy, and incredibly easy to make. They are made with all dark brown sugar, which adds a darker toffee flavor. There’s no white sugar at all in these cookies, something you wouldn’t think affects taste all that much but really does.
As far as ease of baking, these take five minutes to mix together in a bowl and 20 minutes to bake- meaning you can have warm, gooey, cookie bars in less than 30 minutes. They’re made with melted butter meaning you have no reason to pull out your stand mixer (although you certainly may if you want to!) and everything can come together in one bowl. Now that’s my favorite kind of cookie!
I also added a drizzle of white chocolate to the top of the cookies, adding lighter notes of chocolate and just makes it look a bit prettier. You can either just drizzle it on top with a spoon, or pour melted chocolate in a plastic bag, cut off one of the corners, and drizzle on top.
Seriously easy recipe for seriously addicting cookies!
Brown sugar cookie bar with candy corn sprinkled on top.
¾ cup (1 and ½ sticks) butter
1 cup dark brown sugar (light may be substituted)
1 large egg, room temperature
½ teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon salt
1 and ½ cup flour
½ cup candy corn
¼ - 13 cup white chocolate melting wafers
Preheat oven to 350˚F.
Melt butter in the microwave and mix in brown sugar. Let sit for several minutes to cool off, then mix in the egg.
Mix in vanilla extract.
Mix in baking soda, salt, and flour.
Reserve ⅓ cup of dough. Press dough into an 8 x 8 inch square pan The dough will be very sticky . sprinkle candy corn over the top, being careful not to let candy touch the edge of the pan. crumble the reserved part of dough over top.
Bake for 18 to 20 minutes, until edges are cracked and pulling away from the pan. I used a dark nonstick pan, you may need to bake more or less if used a glass pan.
Let cool. While the bars are cooling, melt white chocolate in the microwave. Drizzle on top of cookie bars. Let cool completely before serving. makes 16 bars.
Wow, It’s been a while. I’ve been up to a lot since my last sprinkles post! I’ve had fall break, I’ve visited Philly and gone home to see the Edgar Allen Poe house in Baltimore, I’ve had midterms, and I’ve registered for classes for next semester! One of them most exciting things about class registration is that I can feasibly finish all my required classes for Psychology and graduate by spring 2015- even though I changed my major halfway through college and took a semester off. And after next semester I’ll be done with all of my core classes!
Things I’ve been OBSESSED with lately….
(honestly, not much. It’s research paper season.)
Sleepy Hallow. One of my newest favorite TV shows. History and creepyness and supernatural? YES PLEASE.
I’ve also been fascinated by the science of vegan baking- I think it’s so interesting to make cookies and brownies and whatnot without any animals or animal byproduct.
I’m loving being a psychology major- I’m so happy I changed it, and I’m glad to be in a major that I actually enjoy, I’m good at, and the professors are happy to have me in their classes.
Speaking of which, I got a grade on a Research test that I was disappointed with. After class another girl asked me if I could help her study for our next test, and later I was meeting with the teacher and he said “yeah, so you’re really good in my class, so I think you’d be good at a thesis.” Both of which were so encouraging!
AND I’m writing a thesis next fall. Yay?
No Instagram highlights this week, they’ll be back with the next Saturday Sprinkles!
Fudgy, soft brownie like cookies stuffed with marshmallow bits and chocolate chips, and rolled in crushed graham crackers.
I know what you’re thinking. “Faith… first you don’t post for three weeks, then bring us a s’mores recipe?” Don’t worry, I’ll be back with seasonally appropriate recipes soon! I made these cookies over fall break in an attempt to clean out some ingredients bought for summer baking, and being 6 weeks into the semester, I was missing summer!
I took my favorite chocolate cookie recipe, and made three changes: I didn’t brown the butter- just melted it in the microwave. Feel free to take the extra few minutes to brown the butter, but I was feeling lazy. Second change? I stuffed the cookies with marshmallow bits and chocolate chips. Then, I rolled the cookies in crushed graham crackers. I baked them for 7-8 minutes.
Baking chocolate cookies is always a bit finicky because it’s harder to tell when they are done; so you’ll need to relay on visual cues from the edges of the cookies. When they start to crack you’ll know it’s time to pull them out. They will be puffy, so press down gently with a spoon when you pull them out and let them cool and set up when for a few minutes before moving them to a wire cooling wrack. They’ll look underdone, but will continue to cook as they cool; this ensures soft cookies.
These cookies are simple, puffy, and chocolate-y! I took about half the batch to Brian’s house one night, and less than two days later they were completely gone. I managed to bring 4 back to school with me- out of a batch of one or two dozen. They are so addicting, but so good- and are like fudgy brownie cookies.
It’s been a while, hasn’t it? I apologize for that- I hate being that blogger who is always making excuses as to why I’m not posting, but being a working college student taking 18 upper level classes isn’t easy! My grades and my job come first, and after that pixiedustkitchen.
But, I did make cookies! Vegan cookies, to be exact. And they’re not chocolate flavored either- I have a vegan friend who can’t eat chocolate, so I decided to make these cookies with peanut butter.
These aren’t as healthy as my healthy chocolate cookies (also vegan), but they do replace butter with bananas, which does cut out a ton of calories. Since bananas are also much sweeter than butter and contain many natural sweeteners, I cut down on the sugar content- using only 1/2 C of brown sugar. They use no eggs- I’ve found that when I combine eggs with fatty fruits in desserts, the result is often cake-y or bread-like. That’s definitely not a problem, but sometimes I want a chewy cookie rather than a cake-y one.
The best part about these cookies? There’s no need to chill the dough before baking! With no butter, white sugar, or eggs, there is nothing to induce spreading in these cookies, meaning you can have warm, gooey, cookies from your oven in less than 30 minutes, and there’s no need to pull out your stand mixer either- if your bananas are ripe enough, you can just use a whisk or a spatula.
Here’s how it goes. Use two ripe bananas- the browner, the better. Mine were small to medium sized. If you have no patience to wait for your bananas to ripen, the domestic superhero has this great tip about browning your bananas in the oven. Mash them up, then add brown sugar. It will look watery and a little gross, but don’t worry- it will work out! Then, add your peanut butter. It will be goopy and gross and hard to stir in at first, and if you’re like me you’ll start questioning the success of the recipe at this point. Keep stirring! It will mix in after a few minutes. Add in baking soda, salt, and flour- 1 and 1/3 cups to be exact. I understand that that is a weird measurement, but I found it is just enough flour to soak up everything and to create thick, soft, cookies. Some of the thickest that have come out of my kitchen!
I’m not a huge banana lover, but I love what they do to these cookies- they make them super soft and moist, they add some health benefits, and you can barely taste the banana- the peanut butter does its job of covering up the banana taste.