Five Layer Chocolate Chip Cookie Cake with Vanilla Buttercream

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Yes, friends, those are GIGANTIC chocolate chip cookies...bigger than my FACE...layered with homemade buttercream. Too good to be true? Almost.




Five Layer Chocolate Chip Cookie Cake with Vanilla Buttercream
recipe adapted from Big Girls Small Kitchen

Ingredients
4 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
6 tablespoons unsalted butter, softened
1 1/2 cups light brown sugar
3/4 cup white sugar
3 teaspoons vanilla extract
2 eggs plus 2 egg yolks
3/4 cup milk or heavy cream
1 cup dark chocolate chips
1 cup semi sweet chocolate chips

for the frosting
4 cups powdered sugar
7 Tbsp butter, softened
2 tsp vanilla
2 to 3 Tbsp milk

Directions
Preheat oven to 350 degrees. Line a baking sheet with silicone baking mat. Drop one level cup of cookie dough in the baking sheet and bake about 12 minutes, or until golden brown and the center is almost set. Repeat with the remaining 4 layers. * OR * I would like to try pouring the 1 cup of cookie dough into a 9 inch cake pan and baking that way. Perhaps this would result in perfectly round layers, assuming they would bake correctly.

Allow layers to cool completely before beginning the frosting.

In a mixing bowl of a stand mixer, combine powdered sugar and butter on low speed. Stir in vanilla and 1 Tbsp of milk. Beat until thoroughly creamed, adding additional milk by the Tablespoon if it's not spreadable. Continue beating until it becomes a whipped texture.

Now place the first cookie on your cake plate and frost generously. Top with the 2nd cookie, frost. Repeat with the 3rd and 4th cookie, using the remaining frosting on the 4th layer. Top off with the 5th cookie and you're done!

Serve with a scoop of vanilla ice cream or a tall glass of milk!

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Chocolate Chip Scones Recipe

How do I manage to forget how EASY scones are to make and how IMPRESSIVE they serve? 15 minutes of prep time and 15 minutes of baking and VOILA, a beautiful, elegant addition to your brunch, breakfast or tea time.

Chocolate Chip Scones Recipe
Recipe from Betty Crocker Cookbook
Makes 8 scones

Ingredients
1-3/4 flour
3 Tbsp sugar
1/2 tsp salt
2-1/2 tsp baking powder
1/3 cup butter, cold/firm

1 large egg, beaten

1/2 tsp vanilla
4 to 6 Tbsp whipping cream*
1/2 cup chocolate chips


* I used Half & Half. Milk would also do the job, just not quite as richly.

Directions
Preheat oven to 400 degrees.

In a large bowl, stir together flour, sugar, salt, and baking powder. Cut in butter using pastry blender (or the beater blade of your Kitchen Aid stand mixer. :)), until mixture looks like fine crumbs.

Stir in egg, vanilla and 4 Tbsp of the cream, adding extra cream only if necessary to allow dough to leave the side of the bowl cleanly.

Turn dough out onto a lightly floured surface and knead gently 10 times. Roll or pat the dough into a 10 inch flat circle.

Transfer to an ungreased cookie sheet (or lined with silicone baking mat). Score the dough into 8 wedges (marking the slices with a knife or pizza cutter, but not cutting all the way through). Brush with additional cream and sprinkle with sugar.

Bake 14-16 minutes or until lightly golden. Immediately remove from cookie sheet. Cut or carefully separate the wedges. Serve warm.


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Salted Brown Butter Chocolate Chip Cookies Recipe

These may be my new favorite cookie of all time. I can't tell you how delicious the combination of sweet chocolate chips cookies is with that perfect sprinkle of salt on top. *dreamy* Additionally, the addition of only brown sugar (no white) and the melted butter makes these chewy and irresistible. Thank you, Gaby, for changing my view of Chocolate Chip Cookies. 

Salted Brown Butter Chocolate Chip Cookies

recipe adapted from What's Gaby Cooking

Makes 40 small cookies 

Ingredients

1 cup (2 sticks) unsalted butter

1-1/2 cup brown sugar

2 large eggs

2 tsp pure vanilla extract

2 cups flour

1 tsp baking soda

1 tsp sea salt

1/2 tsp baking powder

1-3/4 cups old-fashioned oats

1-1/2 cups chocolate chips

Sea salt for topping

Directions

Preheat oven to 350 degrees. 

Cut the butter into small pieces and place them into a small pot over medium heat. Stir the butter as it melts. Once melted, stir, and watch closely for the moment the butter turns from a yellow to a golden hue. Remove from heat and transfer the butter to another bowl to cool.

In a large mixer, beat together the melted browned butter and brown sugar with a paddle attachment. Stir for 2 minutes. Add in one egg at a time and then vanilla. Add the flour, baking soda, sea salt and baking powder and slowly combine, making sure not to over-mix the batter. Add the oats and chocolate chips and combine. Refrigeration is recommend, but I scooped them immediately. 

Scoop cookies onto a lined baking sheet. and sprinkle each cookie with sea salt. Bake for 8-11 minutes until the cookies just slightly turn a golden brown color on the edges but are still soft and chewy in the middle. Remove from oven, transfer to cooling rack. Repeat process for remaining dough.

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Mint Chip Chocolate Almond Biscotti Recipe

If there's one guy I trust to give me an awesome biscotti recipe it's David Lebovitz. The guy is a genius. Sure enough, this butter-less biscotti turned out beautifully even with my inclusion of mint chips rather than just chocolate.

In case you're looking at me like, "What in the world is biscotti?" then allow me to explain. Biscotti is a traditional Italian cookie, slightly sweet, dry, crunchy, and the perfect acommpaniment  to your favorite hot beverages. Dunking these little babies into a cup of hot chocolate would just be heavenly. (Excuse me while I make myself a giant mug.)

These store well for up to 2 weeks and the beauty if biscotti is that they're meant to be crunchy and dry, so they don't go stale quickly. :) Bring these to your family get-togethers this Christmas--or maybe give them as gifts along with a package of homemade hot cocoa mix--and people will love you forever.

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Check out my Almond Biscotti and Cinnamon Sugar Biscotti recipes from past years.

Mint Chip Chocolate Biscotti Recipe

recipe adapted from David Lebovitz. 

Makes 3 to 4 dozen cookies

Ingredients

2 cups flour

3/4 cups cocoa powder

1 tsp baking soda

1/4 tsp salt

3 large eggs, at room temperature

1 cup sugar

1 tsp vanilla extract

1/2 tsp almond (or peppermint!) extract

1 cup almonds, toasted and very coarsely-chopped

3/4 cups mint and/or chocolate chips

For the glaze

1 large egg

2 Tbsp coarse or crystal sugar (see Notes)

Directions

Preheat the oven to 350F degrees.

In a small bowl, sift together the dry ingredients -  flour, cocoa powder, baking soda, and salt.

In a large bowl, beat together 3 eggs, sugar, and vanilla & almond extracts. Gradually stir in the dry ingredients, then mix in the nuts and the chocolate chips until the dough holds together. Dough will be tacky and dense.

Line a baking sheet with parchment paper or a silicone mat. Divide the dough in half. On a lightly floured surface, roll the dough into two logs (approximately 14 inches long and 3-4 inches wide, curving it on the long edges Dough should be about 1/2-1 inch thick). Transfer the logs onto the baking sheet, evenly spaced apart.

Beat the remaining egg and brush the tops of the logs liberally with the egg. Sprinkle the tops with the coarse or crystal sugar and bake for 25 minutes, until the dough feels firm to the touch.

Remove the cookie dough from the oven and cool 15 minutes. On a cutting board, use a serrated bread knife to diagonally cut the cookies into 1/2-inches slices. Lay the cookies cut side down on baking sheets and return to the oven for 20 to 30 minutes, turning the baking sheet midway during baking, until the cookies feel mostly firm.

Once baked, cool the cookies completely then store in an airtight container for up to two weeks. Serve alongside hot beverages--cocoa, tea, or coffee.

For an extra special treat, dip one end of the each cookie into melted chocolate, then cooled until the chocolate hardens.

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Peanut Butter Cup Pie Recipe

oh my goodness gracious, friends. This is the fastest, easiest, most delicious pie (assuming you love pb/chocolate) you will ever get your hands on mouth around. Making and baking a pie crust from scratch took the longest time and the pie was still completed and ready to eat in less than an hour. Perfect for last minute parties. The filling itself takes around 3 and a half minutes to finish, so if you're really pressed for time or if making a pie crust from scratch causes you to break out in hives then feel free to a) buy a pre-made pie crust, b) buy or make a graham cracker crust (I think that would make this delicious.) 

Peanut Butter Cup Pie Recipe

Recipe adapted from Tasty Kitchen

Serves 8-16 (it's rich, so a skinny slice goes a long way, even with a sweet tooth like mine.)

Ingredients

1 whole Frozen Pie Crust or Homemade Never-Fail Crust (1/4 of the recipe)

3 cups powdered sugar

1 cup creamy peanut butter

2 Tbsp unsalted butter, softened

1/4 cup water

1 cup semi-sweet chocolate chips (or combination of your favorite chocolate chips)

2-3 Tbsp roasted peanuts

Directions

Bake the pie crust according to directions (approximately 15 minutes at 350 degrees for the homemade version.) 

In a large bowl, beat together powdered sugar, peanut butter, butter, and water until smooth and creamy. After the pie crust has cooled completely, spread the peanut butter mixture evenly into the crust. 

In a glass measuring cup or other microwave safe bowl, pour the chocolate chips and microwave in 15 second intervals to melt the chocolate. Once melted, pour the chocolate over the peanut butter filling. Spread  to cover the filling as desired. 

Chocolate a few tablespoons of roasted peanuts and sprinkle around the edge of the melted chocolate. Refrigerate until the filling is set. 

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Chewy Brown Sugar Chocolate Chip Cookie Recipe

This cookie is in a chocolate chip cookie category all it's own. With 100% butter and 100% brown sugar you get an extra chewy, uniquely sweetened, melt-in-your-mouth delight. I love most every chocolate chip cookie, but this one gives the traditional variety a special something that will leave you coming back for more and more. You may want to hide these from yourself.

Chewy Brown Sugar Chocolate Chip Cookie Recipe

recipe by adorkablerecipes.blogspot.com
Makes 4 dozen cookies

Ingredients

1 cup (2 sticks) unsalted butter, softened

1-1/4 cup brown sugar, packed

1 egg

1 egg yolk

2 tsp vanilla extract

2-1/2 cup flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

3/4 cup semi sweet chocolate chips

3/4 cup bittersweet chocolate chips

Directions

Preheat oven to 350 degrees. 

In a large mixing bowl, cream together butter and brown sugar. Mix in vanilla and egg and egg yolk until combined. Add flour, baking soda, baking powder and salt and mix on low speed until just incorporated. Stir in chocolate chips. 

Drop by tablespoonful onto a large cookie sheet (preferably lined with a silicone baking mat.) Bake 9-11 minutes or until edges and tops of cookies are just golden. Let rest on the cookie sheet 2 or 3 minutes before removing to a wire rack to cool completely. 

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Pumpkin Chocolate Chip Mini Muffin Recipe

I have been hearing Sara talk about the goodness of these muffins for years now, and for whatever unknown reason had never gotten around to baking them myself. I'm glad I finally kicked my rear into gear because these little babies are OUT OF THIS WORLD. I probably ate half the batch myself. 

These can be made in loaf form, muffin tins, or as mini muffins. I have become particularly keen on the mini muffins--they're just so darn cute and people love them. If you have a cookie scoop it makes the rationing of the batter even easier. 

This is my word to the wise--don't wait to make these muffins. It's offically FALL, people. These muffins are calling your name. 

Pumpkin Chocolate Chip Mini Muffin Recipe

recipe adapted from Sara Luke

makes 3 dozen mini muffins

Ingredients

1/2 cup unsalted butter, softened

1 cup sugar

2 eggs

1 tsp vanilla extract

3/4 cup pumpkin puree (not pumpkin pie filling!)

1-3/4 cup flour

1/2 tsp salt

1 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

1/4 tsp ginger

3/4 - 1 cup chocolate chips (mini would be even better)

Directions

Preheat oven to 350 degrees. 

Grease a mini muffin tin or line with muffin liners. 

In a large bowl, beat together butter and sugar until creamed. Add in eggs and vanilla and mix until evenly distributed. Stir in pumpkin puree. 

In a separate bowl, whisk together flour, salt, baking soda, cinnamon, nutmeg, cloves, and ginger. Add into the creamed ingredients and stir just until combined. Mix in chocolate chips. 

Use a cookie scoop to equally distribute the batter into the mini muffin tin (about 2/3 full). Bake for 11 minutes or until a toothpick comes out clean. Remove to a wire rack to cool completely. (Re-spray the muffin tin before subsequent batches of baking.) 

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Peanut Butter Chocolate Chip Cookies Recipe

I first made a peanut butter chocolate chip cookie about a year ago, on a whim. I shared them with a friend and her family and I never stopped hearing about how delicious they were. Honestly, though, I didn't think they were that great. But TWICE (yes two times!) in the last week, I have made this recipe and man o man they are DELICIOUS. Chewy, moist, peanut buttery, chocolately. I can't. stop. eating. them. 

Peanut Butter Chocolate Chip Cookies Recipe

Makes 3-1/2 dozen cookies

recipe by adorkablerecipes.blogspot.com

Ingredients

1/2 cup butter or margarine

1/4 cup shortening

1/4 cup creamy peanut butter

3/4 cup brown sugar

3/4 cup sugar

1-1/2 Tbsp vanilla

2 eggs

2-1/2 cup flour

1 tsp baking soda

1 tsp salt

3/4 cup semi sweet chocolate chips

3/4 cup Ghirardelli Bittersweet Chocolate Chips

(OR 1-1/2 cups chocolate chips)

Directions

Preheat oven to 350 degrees. 

In a large bowl, cream together butter, shortening, peanut butter, brown sugar and sugar until smooth. Beat in vanilla and eggs, one at a time. 

Stir in flour, baking soda and salt until just combined and then stir into chocolate chips. 

Scoop by the tablespoonful onto a cookie sheet, separating 2 inches on each side. Bake for 8-10 minutes or until browned on the edges. Let set on the baking sheet for 2 or 3 minutes and then transfer to a cooling rack to cool completely. 

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Chewy Chocolate Chip Shortbread Bars Recipe

Here's another you-can't-believe-how-simple-this-recipe-is recipe. I had less than an hour to throw together a dessert for some last minutes guests, and when I found this recipe on Tasty Kitchen that had 1 pan and 6 ingredients involved, I knew it was a winner. But the beautiful thing is, the cookie bars were not only easy but they were close to the most delicious dessert bar I have ever had.

Buttery, chewy, sweet, and simple. Try these. Please. 

Chewy Chocolate Chip Shortbread Bars 

Recipe adapted from Tasty Kitchen

Makes 24-36 cookies bars

Ingredients

1 cup butter, softened

1 cup brown sugar

1 tsp vanilla

2-1/2 cups flour

1/2 cup chocolate chips

1/2 cup chopped walnuts

Directions

Preheat oven to 350 degrees. Grease a 9×13 baking dish.

In a large bowl, cream together butter, brown sugar and vanilla. Blend in flour, then add chocolate chips and nuts.

Spread mixture into the pan and bake for 20 minutes, or until golden brown. Do not overbake. Cool to room temperature and then cut into bars.

Delicious served with a scoop of vanilla ice cream. :)

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Double Chocolate Zucchini Cake Recipe

In my zucchini abundance, I was able to find the perfect recipe to soothe my "it's rainy out and I really feel like baking" urge. This recipe from Tasty Kitchen is out of this world amazing! I'm not a great cake baker--they tend to turn out too dry or too boring or too flat. But this recipe is spot on! and uber simple! 

The original recipe included a delicious-looking frosting, but I opted to sprinkle the cake with powdered sugar. I'm convinced no one minded! Each piece was amazingly moist and wonderfully chocolately! I brought the lovely tube cake to a get-together with 2 of my friends and their gaggle of children, and everyone devoured their pieces. I barely got to take a slice home for my husband (who always proclaimed it's praises!)  One of the 8 year old boys even said, "This cake is AMAZING!"

See? I told you it was a winner!

Double Chocolate Zucchini Cake Recipe

recipe adapted from Tasty Kitchen

Ingredients

1/2 cup butter, softened

1/2 cup vegetable oil

1-3/4 cup sugar

2 eggs

1 tsp vanilla

1/2 cup buttermilk or sour milk*

2-1/2 cups flour

1/4 cup cocoa

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

2 cups grated zucchini

1 cup chocolate chips 

Directions

*to sour the milk, add 1 Tbsp lemon juice to milk. Stir and let stand for 5 minutes. 

Preheat oven to 350 degrees. Grease a bundt or tube pan. 

In a large bowl, cream together butter, oil, and sugar. Add in eggs, vanilla, and milk and beat until evenly combined. Sprinkle in the flour, cocoa, baking soda, baking powder, salt, and cinnamon and stir on low until all of the dry ingredients have been incorporated. Stir in zucchini and chocolate chips.

Pour batter into a lightly greased bundt pan (or two 8″ cake pans or a 9×13″ pan) and bake for 55-60 minutes (reduce time for other pans), or until an inserted toothpick comes out clean.

Cool in pan for a few minutes before running knife around the edge to loosen. Remove to a rack to cool completely.

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Monster Cookies Recipe

By definition, Monster Cookies are, well monstrous. They're supposed to be huge, and also filled with every delicious ingredient you can dream up. I am thinking you could easily substitute half of the M&Ms and/or chocolate chips for another type of bite sized or chopped candy bar, raisins, coconut, chopped nuts, peanut butter or white or dark or butterscotch chips, etc. That's the beauty of the Monster Cookie. 

Now, by nature, I am a more defined, cautious type of person so Monster Cookies go against my neat-and-tidy personality (also, because the regular sized recipe calls for a pound of butter. This recipe is quartered if you can believe it!) But I managed to merge my two loves--love of chocolate and peanut butter with love of organization. I didn't have any other special chocolates or candy on hand, so I substituted more chocolate chips for the M&Ms and instead of "monstrous" sized cookies, I used my typical cookie scoop and was happy with that.

But you do what you want. You can't go wrong with these. They're amazingly chewy and gooey, sweet and thick. Just how a monster would want his cookies to be.

*oh! and these are flour-free--a big bonus for all of my GLUTEN FREE friends out there!

Monster Cookies Recipe 

recipe adapted from Sheryl 

Makes 4 dozen not-quite-monster-sized cookies

Ingredients

3 eggs

1 cup plus 2 Tbsp brown sugar

1 cup sugar

1 tsp vanilla

1 tsp corn syrup

1/4 tsp salt

2 tsp baking soda

1/2 cup butter

12 oz (1-1/4 cup plus 1 Tbsp) peanut butter

4-1/2 cups oatmeal

1 cup M&Ms

1 cup chocolate chips

Directions
Preheat oven to 350 degrees.

In a large bowl, cream together eggs, brown sugar, sugar, vanilla, corn syrup, salt, baking soda, and butter. Once evenly combined, stir in peanut butter. Then add in oatmeal. Stirring thoroughly. Mix in M&Ms and chocolate chips.

Drop dough onto a cookie sheet in large tablespoonfuls or use a cookie scoop. Bake for 8-10 minutes, until edges are lightly browned and center is mostly set. Cool on the cookie sheet for 2 minutes before removing to a cooling rack to cool completely. Store in an airtight container. 

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Chocolate Chip Cookie Dough Frozen Yogurt Recipe

If there's two things in this world I love it's ICE CREAM and COOKIES. These two powerful forces combine into the simplest frozen treat you ever did make. No ice cream machine or churning necessary! 

You like cookie dough, right? Tell me you like the spoon after whipping up some cookies. You do, right? I know I'm not alone. Well, assuming you love cookie dough, you will LOVE this frozen yogurt. Make an eggless cookie dough, stir in some yogurt, freeze overnight, and VOILA--Chocolate Chip Cookie Dough Frozen Yogurt. Try it! You won't be mad. 

Chocolate Chip Cookie Dough Frozen Yogurt

recipe adapted from Tasty Kitchen

Serves 6

Ingredients

1/2 cup butter, softened

3/4 cup brown sugar

1/4 cup sugar

2 tsp vanilla extract 

1 cup flour

1/4 tsp salt

1/4 tsp baking soda

3/4 cup chocolate chips (mini are even better) 

1 cup vanilla or plain yogurt 

Directions

In a large bowl, cream together butter, both sugars, and vanilla. Add in flour, salt, and baking soda and stir until combined. Stir in chocolate chips. Blend in yogurt until smooth and creamy. Transfer to a freezer safe, airtight bowl and freeze overnight. Scoop and enjoy! 

Chunky Chewy Oatmeal Chocolate Chip Cookie Recipe (aka "Just Eat Them Cookies")

While these cookies are quite similar to these Cowboy Cookies or these Crunchy Cowboy Oatmeal Cookies, they are uniquely buttery and delightfully chewy. I made half a batch of these cookies for our small gathering of teens at our weekly book club, and the entire plate was devoured by the end the of the hour. I'd call that a raging success!

Chunky Chewy Oatmeal Chocolate Chip Cookie Recipe
(aka "Just Eat Them Cookies")

recipe adapted from Tasty Kitchen

Makes about 4 dozen cookies

Ingredients

1/2 cup butter, room temperature

1/2 cup shortening

1 cup packed brown sugar

1 cup sugar

2 egg yolks

1 egg

1 tsp vanilla

2 cups flour

1 tsp salt

2 tsp baking soda

1-1/2 cup quick oats

1 cup flaked sweetened coconut

1 cup semi sweet chocolate chips

Directions

Preheat oven to 350 degrees.

In a large mixing bowl, cream together butter, shortening, brown sugar, and sugar. (Make sure no large pieces of butter remain.) Add in egg yolks, egg, and vanilla and beat until combined.

Add in flour, salt, and baking soda and mix together. Stir in oats, coconut and chocolate chips, until evenly distributed.

Use a small cookie scoop to equally measure the dough and arrange on a cookie sheet. Bake for 8-10 minutes, until edges are golden brown. Let set on the cookie sheet for 2 minutes and then cool completely on a wire rack.

Peanut Butter Chocolate Chip Blondies Recipe

You should know by now that I am lover of all things dessert, specifically if it involves chocolate and peanut butter. I don't distinguish between "good better and best" very often, but these blondie bars soared to the TOP of my list of Favorite Desserts of All Time. (What else is on that list, you ask? You know, I'm not sure. I can only think of these blondies at the moment.) 

If you love the fudge-like denseness of brownies, then you'll love the thick chewy quality of these peanut butter blondies. AND they have chocolate chips on top. You can't go wrong. 

Peanut Butter Chocolate Chip Blondies Recipe

recipe adapted from Tasty Kitchen

Makes 24-36 blondie bars

Ingredients

1/2 cup unsalted butter

2 cups light brown sugar

1/2 cup creamy peanut butter

1 large eggs

1 tsp vanilla extract

2-1/2 cups flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1-1/2 cups semi sweet chocolate chips

Directions

Preheat oven to 350 degrees F. Grease a 9×13 inch baking pan.

In a medium saucepan, melt the butter and brown sugar, stirring until smooth. When it is smooth, remove from heat and add the peanut butter. Allow to cool, then add in the eggs and vanilla. 

In separate bowl, combine the flour, baking powder, baking soda, and salt.

Pour the wet ingredients mixture into the flour mixture and stir until combined. It will be a thick, smooth batter.

Pour into the prepared baking dish and spread to the edges. Top with chocolate chips, pressing them down into the batter.

Bake for 20-25 minutes. Allow them to cool in the pan for 2-3 hours before cutting into bars. 

No-Bake Chewy Chocolate Granola Bars Recipe

I am a sucker for anything remotely healthy, yet sweet and reasonably filling. These granola bars fit the bill (and they were the perfect option for our weekend camping trip). In just minutes your pan of granola bars is firming up on the counter top--less time than it would take to run to the store to purchase a package of the pre-made variety. I call that a win!

No-Bake Chewy Chocolate Granola Bars Recipe

recipe adapted from Tasty Kitchen

Makes 8-10 granola bars

Ingredients

2 cups quick oats

1 cup Kashi Go Lean Cereal (or Rice Krispies)

1 tsp cinnamon

1/4 cup semi sweet chocolate chips

3 Tbsp butter

1/3 cup packed brown sugar

1/4 cup honey

1 tsp vanilla

Directions

Lightly grease the bottom of a 12x8 inch jelly roll pan (a larger pan will do, but you will have work to keep the granola pressed in.) 

In a large bowl, stir together quick oats, cereal, cinnamon, and chocolate chips. 

In a small sauce pan, heat the butter, sugar, and honey over medium heat, stirring occasionally. Once bubbling, turn heat down to simmer for 2 minutes. Remove from heat and stir in the vanilla extract. 

Pour sauce over top of the oat mixture and stir until evenly combined. Chocolate chips should be melted and evenly distributed. 

Press firmly into the bottom of the prepared pan. Let set at room temperature for 2 hours before cutting into bars. Wrap bars individually in plastic wrap or parchment paper and store at room temperatures

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Chocolate Chip Cookie Dough Brownies Recipe

Ever since my friend Sheryl first shared with me her freshly made cookie dough brownies, I knew I had to make this recipe! I am a cookie dough lover, and have been known to bake a batch of cookies just because I'd like to eat some cookie dough. No joke. Well, this recipe is much safer as the cookie dough contains no eggs, but it's just as gooey and sweet as the real deal. Topping a fudgy homemade brownie with cookie dough was just brilliant! People will love you for these brownies. Seriously. 

Chocolate Chip Cookie Dough Brownies Recipe

recipe adapted from Taste of Home

Makes 24-36 servings

Ingredients

brownie: 

4 eggs

1 cup canola oil

2 cups sugar

2 tsp vanilla extract

1-1/2 cups all-purpose flour

1/2 cup baking cocoa

1/2 tsp salt

1/2 cup chopped walnuts, optional

filling:

1/2 cup butter, softened

1/2 cup packed brown sugar

1/4 cup sugar

2 tablespoons 2% milk

1 teaspoon vanilla extract

1 cup all-purpose flour

1 cup chocolate chips

glaze (optional)*

*I drizzled chocolate syrup over top.

1 cup (6 ounces) semisweet chocolate chips

1 tablespoon shortening

3/4 cup chopped walnuts, optional

Directions

Preheat oven to 350 degrees, then grease a 9x13 inch baking dish. 

In a large bowl, cream together egg, oil and sugar. Beat in vanilla. In a separate bowl, whisk together flour, cocoa and salt, then stir in gradually to wet ingredients. Stir in walnuts if desired.

Bake 25-30 minutes or until brownies test done. Cool completely.

For filling, in a large bowl, cream together butter, brown and white sugar until light and fluffy. Beat in milk and vanilla. Gently stir in flour. Fold in chocolate chips. Once brownies are cooled, spread evenly over the top of the brownies and refrigerated until set. 

For glaze, drizzle with chocolate syrup before serving OR in a microwave, melt chocolate chips and shortening; stir until smooth. Spread over filling. Immediately sprinkle with nuts, pressing down slightly. 

Crunchy Peppermint Chocolate Chip Cookie Recipe

I have always loved the combination of mint with chocolate. But I wasn't convinced that crunchy candy canes would be a good addition to the already-perfect chocolate chip cookie. I am so glad I was wrong. :) Kevin and I have been thoroughly loving this variation of a favorite recipe. The crunchiness of the candy canes brings an amazing new level to the soft, chewy cookies.

With all those leftover candy canes cluttering your house, maybe this is exactly the recipe you need! 

Crunchy Peppermint Chocolate Chip Cookie Recipe 

recipe by adorkablerecipes.blogspot.com

Makes 3-1/2 dozen cookies

Ingredients

1/2 cup unsalted butter, softened

1/2 cup shortening

3/4 cup sugar

3/4 cup packed brown sugar

1 egg 

1 egg yolk 

2 tsp vanilla extract 

2-1/2 cup flour

1 tsp baking powder

1 tsp salt

1-1/2 cups semi sweet chocolate chips

4-5 full size peppermint candy canes, chopped 

Directions

Preheat oven to 350 degrees. 

In a large mixing bowl, cream together margarine, shortening, brown sugar and sugar. Mix in egg and egg yolk and vanilla until combined. Add flour, baking soda and salt and mix on low speed until just incorporated. Stir in chocolate chips and chopped peppermint.

Drop by tablespoonful onto a large cookie sheet (preferably lined with a silicone baking mat.) Bake 8-10 minutes or until edges and tops of cookies are just golden. Let rest on the cookie sheet 2 or 3 minutes before removing to a wire rack to cool completely. 

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Rich Hot Chocolate Recipe

If you want something warm and decadent in these cold, winter months, this rich hot chocolate is the place to go. Simple ingredients. Easy to make. You'll be snuggled up on a couch under your warmest afghan in no time. 

Rich Hot Chocolate Recipe

recipe adapted from simplyrecipes.com

Serves 1

Ingredients

1 cup milk 

1/4 cup bittersweet chocolate (60% cacao)

1 tsp powdered sugar 

1/4 tsp vanilla extract

Directions

Finely chop the chocolate into small pieces. The pieces have to be able to dissolve easily in the liquid.

Place the milk into a small, thick-bottomed pot on low heat and bring to a low simmer. Whisk once in a while to ensure that the milk doesn't stick to the bottom of the pan.

Add the vanilla, powdered sugar, salt, and chocolate and whisk vigorously until the chocolate has melted.

Heat for another 4 minutes, constantly stirring.

Serve. Add a dollop of whipped cream or a a few mini marshmallows, if desired. 

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Bittersweet Chocolate Chip and Toffee Cookie Recipe

This grown-up version of everyone's favorite chocolate cookie is just delightful. With the added bite of the bittersweet chocolate and the crunchy sweetness of the toffee, your guests will be amazed by how the plain-old-chocolate chip cookie was transformed into something memorable. Online baking and pastry classes offer aspiring chefs an artful outlet for creating updated versions of classic favorites.


Bittersweet Chocolate Chip and Toffee Cookie Recipe

recipe by adorkablerecipes.blogspot.com

Yields: 3 dozen cookies

Ingredients

1/2 cup margarine or butter

1/2 cup shortening

3/4 cup brown sugar

3/4 cup sugar

2 tsp vanilla 

1 egg plus 1 egg yolk 

2-1/2 cup flour

1 tsp baking soda

1 tsp salt 

1-1/2 cups bittersweet chocolate chips

3/4 cup toffee bits (brickle) 

Directions

Preheat oven to 350 degrees. 

In a large mixing bowl, cream together margarine, shortening, brown sugar and sugar. Mix in vanilla and egg and egg yolk until combine. Add flour, baking soda and salt and mix on low speed until just incorporated. Stir in chocolate chips and toffee. 

Drop by tablespoonful onto a large cookie sheet (preferably lined with a silicone baking mat.) Bake 9-11 minutes or until edges and tops of cookies are just golden. Let rest on the cookie sheet 2 or 3 minutes before removing to a wire rack to cool completely. 

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Peppermint Bittersweet Chocolate Fudge Recipe

If you're anything like me, you LOVE fudge. :) I never imagined making my own would be so easy. This delicious chocolate fudge came together in less than 5 minutes. Can't beat that. And the mix of semi-sweet and bittersweet chocolate a more distinct flavor. Less overwhelmingly sweet and more cultured. :)

Peppermint Bittersweet Chocolate Fudge Recipe

recipe by adorkablerecipes.blogspot.com

Makes 64 pieces (2 pounds)

Ingredients

2-1/2 cups semi sweet chocolate chips

1/2 cup bittersweet chocolate chips

1/2 tsp salt

1 (14 oz) can sweetened condensed milk

1 tsp vanilla extract
3 candy canes, finely chopped or crushed

Directions

Line an 8x8 inch baking dish with wax paper. Set aside. 

In a 3 quart sauce pan (or using a double boiler*) combine the chocolate chips, salt, and sweetened condensed milk over low heat. Stir continuously until chips are melted and smooth. Remove from heat and stir in vanilla extract. Transfer to the 8x8 inch dish and spread evenly. Sprinkle with candy cane bits and gently push into the fudge. Refrigerate for 2-3 hours, until hardened. 

Remove the fudge from the dish by pulling out the wax paper liner. Place on a cutting board and pull back the edges of the wax paper. Cut into 64 squares. Store in an airtight container in the refrigerator.  

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