Thick, soft-baked chocolate cookies with crushed Oreos mixed in.
I’ve done death by peanut butter, now time for death by chocolate. Soft baked chocolate cookies, stuffed with crushed Oreo cookies- nothing better! I took my chocolate cookie base that I used for my Nutella stuffed Chocolate cookies and adapted it- using browned butter, and adding more cornstarch to create soft, chewy, thick, brownie- like cookies.
The browned butter adds a hint of nuttiness that you can’t quite put your finger on, and because it’s melted you don’t have to drag out your mixer, and adds chewiness to the cookie. The cornstarch keeps the cookies nice and thick- just how I like them!
I was feeling lazy, so I browned the butter. Using a melted butter means no dragging out a heavy stand mixer, and I had a friend visiting and she wanted to know how to brown butter. Browning butter is super easy- simply melt the butter in a saucepan over medium heat. Once it is completely melted, start stirring or whisking. It will bubble and foam, and brown specks will begin to appear. Remove from the heat so the butter won’t burn.
We’ll mix it into our sugars and let it sit; this will give the butter time to cool, and this also melts the sugar a bit and creates a caramel/toffee flavor. Then we mix in our eggs and dry ingredients. These are so easy- the hardest part is waiting for the dough to chill!
After the dough chills, we scoop them in 2 tablespoon size scoops, roll them into balls, and roll the balls in crushed Oreos. I used a 2 tablespoon size cookie scoop, but if you don’t have that, use a measuring spoon. Bake for 7-8 minutes (or until edges are “set up”)but not longer. They’ll look underdone when you pull them out, but they’ll finish baking as they cool. They’ll be puffy when you pull them out- gently press down with the back of a spoon, and press some more Oreo crumbs on top.
These are the best, thickest, chocolate cookies I’ve ever made, and I am in love. You will be too, after just one bite!
1 and ½ C crushed oreos. (about 1 bag mini oreos or 12-14 full size oreos.
Brown your butter: Melt butter over medium heat. It will foam, bubble, and foam again. Once brown specks appear, remove from heat. Mix sugars together in a medium bowl and mix in browned butter. Let sit for a few minutes. Mix in vanilla extract and eggs.
Sift together flour, cocoa powder, baking soda, salt, and cornstarch in a medium bowl. Slowly mix into wet ingredients. Mix in milk. Let chill for 1-2 hours and up to 24.
Preheat oven to 350˚F.
Scoop 2 tablespoon size scoops of cookie dough. Roll into balls and roll in crushed Oreo Cookies. Bake for 7-8 minutes, until edges are done and slightly cracked. Press gently with spoon to "deflate" and press more Oreos on top. Let cool on baking sheet for a few minutes before moving to a wire wrack to cool.
Store in an airtight container for up to two weeks.
Yes, you read that title correctly. Healthy chocolate cookies- and they really are healthy! Let me tell you why… there is no butter. No white sugar, and only 1/2 C of brown sugar. They contain a mixture of white and whole wheat flour.
And you’ll never guess what the secret ingredients making these cookies healthy are.
Avocados and honey!
I really like this up-and-coming trend of using avocados in desserts, and the other day while browsing Trader Joe’s I saw that avocados were being advertised as “natures butter.” Immediately I got the idea to substitute avocados for butter in cookies. I love cookies, and I tend to go through more butter than Paula Dean on an average week, so I’m constantly looking for ways to cut back on butter and make healthier desserts.
I chose to make chocolate cookies because I’m not a huge fan of avocados, and I wanted to mask the flavor a little bit. I don’t want the avocado flavor to be big and in your face. I also added a hefty teaspoon of vanilla extract, and 2 tablespoons of milk. These also contain no eggs! With the honey, the batter was soft and thin enough, and by using cornstarch and whole wheat flour, we don’t need anything else to add chewiness. I used a combination of white and whole wheat flour. The first time I made these, I used all whole wheat flour, and the cookies were just a bit too dense and chewy. With the combination, the protein content is cut down, making the cookies softer.
A few notes on texture: Because there are no eggs nor white sugar in this recipe, there is no spreading. To prevent these cookies from being tall mounds of cookies, you do need to flaten these cookies a bit after you roll them. Example here:
With 3/4 C chocolate, 1 tsp vanilla, and 2 Tbs milk, you can hardly tell that these are anything but your average chocolate cookie full of butter and sugar. They’re sneakily healthy… which is honestly the best kind of healthy dessert. But because these cookies are so fudgy and dense, chilling the dough is MANDATORY. Chill for at least two hours before baking.
This is a fudgy, dense, cookie, perfect with a tall glass of milk.
I. Love. Luna bars. In fact, they’re pretty much a staple for me when I’m at school and have an early morning class. Paired with coffee, that’s my usual 8AM class breakfast.
However, Luna bars are so expensive! $5.50 for a box of six? No thanks, I’ll pass. Wanting to enjoy the deliciousness of Luna bars but still wanting to save money, I looked up how to make my own. Needless to say, I was slightly disappointed when I found only three or four recipes, and nearly all were variations of the same one sourced to Chocolate Covered Katie. Not only that, they contained ingredients that were hard to find or I hadn’t heard of- Agave isn’t something I usually have around my house, and I had never even heard of brown rice syrup.
So I decided to create my own, with simple ingredients you probably already have sitting around your pantry, or can just run over to your basic, non- specialty grocery store for. That place down the street that’s even simpler than Trader Joe’s or Whole Foods.
Honey, Rice Crispies, Oatmeal, Nut butter, and dark chocolate make up the cast of characters in my Luna Bars. All easy to get and good for you! Yes, dark chocolate IS good for you in small amounts. My father, the doctor, says so. Anti-oxidants and all that Jazz.
These are softer and chewier than your standard Luna bar, due to the usage of all-natural peanut butter and the addition of quick oats. But as my grandmother would say, that’s just how you know they’re homemade! The best part about these bars- they’re no bake; making them the perfect summer recipe- no suffocating heat coming from your oven, and excellent running fuel.
Luna bars that are just as good for you but much cheaper than the storebought version!
2¼ C Rice Crispy Cereal
¾ C quick oats (If you only have rolled oats, you can make quick oats by pulsing them in a food processor or blender a few times.)
1 C Peanut butter (or other nut butter if you prefer)
1 scant C honey
1½ Tbs cocoa powder
1 6 0z dark chocolate baking bar (I used ghirardelli 60% cocoa baking bar)
Line a square 8x8 or 9x9 cake pan with wax paper and set aside
Mix together cereal, oats, and cocoa powder in a large mixing bowl. Set aside.
In a microwave safe bowl, melt the peanut butter and honey in the microwave for 30 seconds and mix together until smooth and combined. Pour over the dry ingredients and mix in, making sure all of the cereal is coated and all of the oats and cocoa are incorporated.
press into the prepared pan. place another piece of wax paper and press down, making sure the mixture is spread across the entire pan.
Chill for 5-10 minutes in the refrigerator. While chilling, melt the chocolate in a microwave safe bowl in 30 second increments, stirring between each, until the chocolate is melted. Pour on the cereal mixture. Chill for 30-60 minutes in the freezer before cutting and serving.
When storing, if staking the bars, place a piece of wax paper between each layer to prevent the bars from sticking to one another.
First of all, sorry for the absence the past few days. I’ve been busy with church events and haven’t had the time to devote to baking that I’d like to.
But, I did bake cupcakes for you!
I call these strawberry shortcake flavored because they’re not actually strawberry shortcake- I just slipped in a packet of Duncin Hines frosting creations! Those are super easy ways to not only flavor frosting, but also cookies, cakes, and cupcakes. It’s amazing what one little packet of flavor and coloring can do!
I used the same recipe I used for my funfetti cupcakes with cotton candy frosting- but I left out the sprinkles, and added a flavor packet. I also made the recipe a bit easier by melting the butter- now it can all come together without a mixer!
I was feeling particularly anti- mixer today, and didn’t use a homemade frosting for the cupcakes and just used a can that was sitting in our fridge. I know, shame on me. I just didn’t feel like dealing with the mixer.
These cupcakes got taken to church yesterday morning, and they got gobbled up! Everyone loved them. The usual donuts and bagels got skipped over in favor of these cupcakes.
Try drizzling with a vanilla glaze, or sprinkling with white jimmies for a Neapolitan look!
My mother loves Mrs. Fields a lot. It’s kind of ridiculous how much she loves her- one time in first grade she sent me to school dressed as her for “dress like a celebrity day.” No one knew who I was. That’s okay; I was just a little hipster six year-old.
Anyway. Because of that love, my mother has a Mrs. Fields cookbook that has served us well over the years- it even helped me make friends in 9th grade conceptual physics. (It was supposed to be “physics without the math.” It wasn’t any less confusing and I don’t remember anything in that class except that I got in trouble for reading, and it was the one year I had snack time in high school.)
Brian and I spent the day together on Saturday, and we made these cookies. Both Saturday and Sunday we could not stop eating these cookies! My mother doesn’t even like peanut butter, and she loves these cookies.
Adapted from Mrs. Fields Cookie Book
2 C all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 1/4 c brown sugar, firmly packed
1 1/4 c white sugar
1 c salted butter, softened
2 large eggs
1 1/2 c creamy peanut butter (or 1 16 oz jar)
2 tsp vanilla extract
In a medium bowl combine flour, soda, and salt. Mix well with a wire whisk and set aside.
In a large bowl blend sugars with an electric mixer on medium speed. Add butter and mi to form a grainy paste. Add eggs, peanut butter and vanilla, and mix on medium speed until light and fluffy.
gradually add the dry ingredients and mix at low speed until just mixed; being careful not to over- mix.
Chill well; at least 30 minutes-2 hours.
Preheat oven to 300 degrees, or 275 if using convect.
Drop by rounded tablespoons onto a cookie sheet. With a wet fork gently press a crisscross pattern on the top. Bake for 18-22 minutes until cookies are slightly brown around the edges. They may look underdone in the middle; that is okay and is necessary in creating softer cookies. Let stand for a few minutes to firm up; then transfer to a wire rack for cooking.
These cookies are softest and peanut buttery-est on day two, but they’re wonderful even up to a week later!
I’ll be the first to admit, my tastes can be a bit.. eclectic at times.
Friends have described my style as “hipster business casual.”
I like flipping between the top 40 and alternative music stations on my car radio.
I love the show Smash but I hate the main character. (Ew, Karen, you’re such a diva.)
It’s the brink of summer, and I’m craving hot chocolate… but not how heavy Swiss Miss instant can be.
Fortunately, I have this wonderful White Hot Chocolate to satisfy my craving without the heavy feel of milk or dark chocolate! Plus, with the incredibly small yield, I can make this whenever the craving hits without having to worry about storage for extra drinks- and it’s easily multiplied to serve 3 or 4 people. (It’s also a perfect drink for a cozy date night!)
I must be honest, the smaller yield was an oversight- I forgot to check how much milk was needed vs. how much milk we actually had before starting the recipe. Fortunately for me, it turned out to be a good thing.
White Hot Chocolate
Makes two 6 oz servings
1/4 heaping cup of finely chopped white chocolate. (I used 3 squares of Ghirardelli White Chocolate Baking Squares.)
1/4 cup sugar
dash of salt
1/3 cup hot water (Not boiling)
1 1/2 cup milk
Melt chocolate in a medium saucepan over medium-low heat. Whisk in the sugar and water.
Add the salt and mix with spatula or wooden spoon until everything is mixed together and mixture is slightly foamy. (completely foamy around the edges with a little bit of foam in the middle.)
Whisk in the milk and stir until mixture is at serving temperature. Do not boil; but there may be some bubbles throughout the mixture.
Pour into a pyrex measuring cup through a strainer. This is to make sure there aren’t any clumps in the drink.
Pour into two mugs and serve immediately Garnish with Whipped cream, white chocolate, or marshmallows.
I know, I know. So much apple pie right now. (Okay, like three pie recipes, including this one. Whatever. On my blog, that’s a lot.) I promise you, there’s a reason.
See, when I bake pies, I ususally have some pie crust leftover from trimming the edges of the pie, and there’s often some filling leftover as well. So what do I do with the leftovers? I make mini pies, of course! Before the days of me having a mini pie maker, I baked them in muffin tins. I occasionally do that now, too. I’m missing my pie crust cutter that goes with the pie maker, so I went back to my good old standby of baking them in muffin tins.
Which honestly, is more convenient for a blog, since not everyone has mini pie makers. I just happen to bake a lot of pies, so my parents bought me one for christmas. Anyhow, these are great to make for get togethers, or when you made a pie but have leftover crust and/or filling. You can forgo making a full pie and just make these tarts, but you will be putting in a lot of effort if you do.
Let’s break down the process:
First you’ll roll out the dough. You’ll want to make it a bit thicker than your average pie crust, because once you cut the crusts you’ll be rolling them out further.
Next you cut out circles in the dough. I do this one at a time; you could do them all at once or one at a time- it’s your choice. I used a biscuit cutter that was just under three inches; it was 2 3/4 to be exact. Use a cookie cutter; round glass; whatever is best for you.
Next, you’ll take that circle, and roll it out bigger so it can fill up the muffin tin.
Place it in the muffin tin…
And fill with filling!
Yield varies depending on how much filling and crust you have leftover. With the leftovers from my Colonial Apple Pie (baked in a 9-inch pie tin), I made 6 mini pie tarts; 2 of them had tops.
Bake at 400 for 5-10 minutes, or until crusts are golden brown.
Like most of you, I’m sure, the days (and weeks, apparently) after Easter left me with a plethora of candy sitting around my house. One of my bags of chocolates was a variety of Hershey’s minis; including Milk Chocolate, Krackle’s, Hershey’s Special Dark, and Mr. Goodbars.
Here’s the thing though. I’m not a huge fan of Mr. Goodbars plain. So I set out to bake them into something. The winner? Blondies. I used the same base from Sally’s Baking Addiction that I did for my m&m blondies. I did a few things differently though- specifically, browning the butter, and baking them in an 8×8 pan. These were things I simply didn’t have available to me the last time I made blondies, but boy did they make a difference! I found myself polishing off three or four thick, delicious, buttery and caramel-y blondies. YUM.
Browning the butter was super duper easy. I was wary of it, but now that I’ve done it I want to brown the butter for everything. I finally understand what all the hype is about! All you do is melt the called for amount of butter in a skillet over medium heat, and keep whisking it until you see brown specks appear in the botton of the pan. The butter will be a gorgeous shade of amber, and your kitchen will be filled with a wonderful nutty aroma. Pour the butter into a bowl after this happens so the butter doesn’t burn! The entire process will take around 5-6 minutes.
I topped them off with chopped up mini Mr. Goodbars, but you could use any candy you prefer! The great thing about blondies is that they are a blank slate for ANYTHING you want to mix in. I see myself making many more blondies in the future!
(adapted from Sally’s Baking Addiction)
1/2 cup (1 stick) butter
1 cup brown sugar
1 large egg
1 tsp vanilla extract
1 and 1/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
5-7 chopped mini mr. goodbar candy bars
Melt butter in a skillet over medium heat; whisking constanty. Remove from heat when butter starts to turn brown, about 5-6 minutes and pour into a large mixing bowl. Mix in brown sugar and let cool to room temperature.
Preheat oven to 350. Spray 8×8 pan with cooking spray and set aside.
To the cooled butter/sugar mixture, mix in egg and vanilla. Add the flour, baking soda, and salt.
Pour into 8×8 pan and sprinkle the chopped candy bars on top. Mix in slightly.
Bake for 25 minutes, or until the top is lightly brown. Allow to cool for at least one hour and slice into squares.
My mother makes the best chocolate chip cookies ever, hands down. I know, I know, everyone says that about their mothers cookies. But my mom’s cookies really are fantastic.
I’m not the only person who says so. My grandfather, her father-in-law, says so. Multiple teachers of mine in junior and senior high said so. Everyone at my church said so. In fact, at bake sales for school and church, people would request her cookies.
I went to a private, K-12 school. My freshman year of high school we had our very first musical, and the woman in charge of refreshments at intermission was new to the school and had never had any of my mom’s cookies. My mom called her, volunteering to make cookies to sell, and the woman said “no, we already have plenty of cookies; you can make brownies though!” Well. At intermission on opening night, people kept coming up and asking specifically for my mother’s cookies by name. The next day mom get’s a call, asking her to make cookies for the remaining shows.
So when all is said and done, my mother does have the best cookies ever. It’s proven by my tiny, 400 person school.
I do some things a little differently than my mother does- mostly because she likes her cookies crispier and crunchier than I like mine, so she doesn’t chill the dough or pull them out when they’re slightly under done and let them firm up on the stovetop like I do. If you do this right, they’ll taste just like raw cookie dough. No lie.
It’s similar to most basic cookie recipes: Butter, sugars, flour, vanilla, leavening agents, eggs, etc. We like to double the amount of brown sugar to white sugar- this makes the cookies softer and more moist, due to the addition of molasses in the brown sugar.
Begin by creaming the sugars, butter, and vanilla in your stand mixer, then add the eggs. Mix together the dry ingredients, and slowly stir them into the wet ingredients. After this you are done with the electric mixer, so make sure to scrape as much dough off of the paddle with a rubber spatula and a knife. Then, with the spatula, mix in the 1 1/2 c of chocolate chips. My mother likes to use 2 cups, but after doing some reading on other food blogs, I discovered that 1.5 c of add-ins was plenty, and having a little less will help bake the cookies thicker. I decreased the amount of chips, and it was still very, very chocolate-chipy.
See? still plenty of chips.
Here’s the recipe:
(yields 2-3 dozen cookies)
2 Sticks (1 cup) butter
1/2 c sugar
1 c brown suger
1 tsp vanilla extract
2 1/4 c flour
1 tsp baking soda
1 1/2 c chocolate chips
mix butter, sugar, and vanilla until creamy. Add eggs, one at a time.
in separate bowl, mix flour, baking soda, and salt.
slowly mix in the flour mixture to wet ingredients, and blend until fully mixed.
stir in chocolate chips
let chill for at least 30 minutes.
drop rounded teaspoon size balls onto a nonstick cookie sheet and bake at 275 on convect or 300 on non-convect until the edges are golden brown.
pull out of oven and let sit for 3-5 minutes until cookies are firm, then transfer to a wire rack to finish cooling.
cookies will keep for 2-3 weeks in a jar or airtight container.
A few weeks ago, I shared with you all my perfect pie crust recipe. Only the crust- I never shared with you a filling to go with that pie! I figured I should share an amazing filling to go with the perfect crust.
This apple pie filling is from the same source as the crust- the book I bought when I was eight years old in Colonial Williamsburg. It’s just as amazing as the crust and has my friends and family asking me constantly for apple pie. If a pie is needed at a family gathering, I get asked to make it. Some people bake cookies. I bake pies.
Anyway, about the apples. I use a mixture of sweet and tart apples; usually granny smith and pink lady. They get sprinkled with lemon juice, which does two things- it brings out the apple flavor, and keeps them from browning while you’re working on everything else. I slice them, and then dice them into smaller pieces. I don’t peel them- ain’t nobody got time for dat! Also my mother SWEARS that it makes the pie seem more homemade.
After the lemon juice bath, you mix together sugar and some spices (cinnamon, nutmeg, sage, etc.) to taste and toss them into the apples; throw them in the pie crust, and bake at 400 for one hour. As far as the spices go, I just sprinkle them in to taste, but I’ve included suggestions for measurements if you would prefer to use those.
You will have people coming back asking for more when you make this!
Here’s how to do it:
Ingredients For the crust
3 cups all-purpose flour
1 cup (2 sticks) butter, thawed
1 teaspoon salt
1 eggs, lightly beaten
1/2 cup very cold water; dived in half (two 1/4 cup)
For the apple filling
5-7 medium sized apples
3/4-1 cup sugar
cinnamon to taste (around 1/2 teaspoon)
nutmeg to taste (around 1/4 teaspoon)
ground cloves to taste (around 1/4 teaspoon)
1/8 teaspoon mace
1-2 tablespoons butter
Instructions for the pie crust:
Combine the flour and salt. Add the butter and cut the mixture with a knife or pastry blender until it is mealy.
Add the egg and 1/4 cup of water. Gradually add the remaining water to make a soft pastry.
chill well, at least 45 minutes and up to 3 days. (I usually chill around 2 hours)
On a floured surface roll out two round crusts around 1/8 inch thick.
For the filling:
Preheat the oven to 400 degrees or 375 on convection.
Core, slice, and dice the apples. Place them in a large bowl and sprinkle with lemon juice.
In a separate bowl, mix 3/4 cups of the sugar and spice and gradually mix into the apples. Add the rest of the sugar if needed.
Add filling to a pastry-lined pie plate and dot with butter.
Add the top crust; pitch edges together and slash vents into the top. Bake for 50-60- minutes or until crust is golden brown or apples or done.