Tag Archives: chocolate chips

Cookie Dough Fudge (AKA The Stuff Of My Teenage Dreams)

18 May

Packages of “Slice’N’Bake” Cookie Dough were basically a staple for every sleepover I attended or hosted when I was younger. And of course, we were lucky if even half of the dough got made into actual cookies – because the best part was eating the dough! Was it unsafe? Marginally, yes – since it contained raw eggs. But did we care? NO. Are we still alive to tell about it? YES. And has the world come up with an amazing alternative that makes me feel like a kid again as a eat the whole pan? HELL TO THE YES IT HAS!!!!

Enter – Chocolate Chip Cookie Dough Fudge Bars. Thick, egg-less cookie dough topped with a rich layer of chocolate peanut butter goodness. Oh – and there’s no baking involved either – making these the perfect treat to whip up as the days get hotter (and the oven becomes a much less appealing option)

Ok. Must stop drooling long enough to actually make these beauties.

Chocolate Chip Cookie Dough Fudge Bars (Recipe courtesy of Wishes & Dishes)

Prep time:  30 mins
Total time:  4 hours 30 mins
Serves: 16
Ingredients
  • ½ cup unsalted butter, softened
  • ¾ cup packed light brown sugar
  • 1 tsp. vanilla extract
  • 2 cup all purpose flour
  • 1 (14 oz.) can sweetened condensed milk
  • 2 c. mini chocolate chips
  • ½ cup creamy peanut butter
  • ½ cup milk chocolate chips (or semi-sweet)
Instructions
  1. In a large mixing bowl, mix together butter and brown sugar until it is fluffy. This takes about 3 minutes.
  2. Add vanilla and beat until combined.
  3. Turn the mixer to low and alternate the flour and the sweetened condensed milk until combined. Gently fold in chocolate chips.
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When you’re making the dough and desperately want to try it – and then you remember you CAN because there’s NO EGG IN IT! Oh happy day

  1. Press the cookie dough into the bottom of the 8×8 pan that has been lined with parchment paper. It will be sticky so lightly flour your hands if needed.
  2. Cover your bars with plastic wrap and refrigerate for 3 hours or overnight until firm.
  3. To make the topping, combine the peanut butter and ½ cup chocolate chips in a microwave safe bowl.
  4. Stir every 30 seconds until smooth.
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Here’s where that thing called “restraint” comes in – utilize it to not dig in with a giant spoon at this point. Must let chocolate set

  1. Pour and spread over the top of the chilled dough and chill for at least 1 hour until firm.
  2. Let sit out for 5-10 minutes to soften before cutting into.

 

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OH HELLO LOVELIES

Ok – so – the original recipe states that there are 16 servings here – but I cut it into 36 squares – as it is pretty rich, and also when I think of fudge I think of cute little square pieces – and 36 is perfect for this size batch!

There’s definitely a “cookie dough craze” happening right now – with places like The Cookie Dough Cafe and Cookie DO NYC popping up all over – places that serve up safe to eat “raw” cookie dough with all kinds of flavors, toppings, and mix-ins. This recipe feeds into that craze – and I am MORE than happy to partake – as everyone knows the DOUGH is the best part!

Celebrate Your Next Birthday (Or ANY Day Really) With These Cake Batter Chocolate Chip Cookies

16 May

I have been making funfetti cookies for years – they are cheap, easy to make, and they taste delicious – so what’s not to love about that, right? I was actually about to make another batch of those to gift to someone for their birthday when I came across these online – Cake Batter Chocolate Chip Cookies – basically a hybrid funfetti and chocolate chip cookie – all in one pretty, colorful treat!

Cake Batter Chocolate Chip Cookies  (Recipe Courtesy of Sally’s Baking Addiction)

Ingredients:

  • 1 1/4 cup all-purpose flour
  • 1 1/4 cup yellow or vanilla boxed cake mix (I typically use vanilla cake mix – you just need the DRY mix)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 egg, at room temperature
  • 1 and 1/2 teaspoons vanilla extract
  • 1 cup  chocolate chips (I used 1/2 cup of white and 1/2 cup of semi-sweet chocolate chips)
  • 1/2 cup sprinkles
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Assembled ingredients ready for action! Side note – this is a perfect time to use up all those half empty containers of sprinkles you have sitting around!

Directions:

  1. In a large bowl, sift together flour, cake mix, and baking soda. Set aside.
  2. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and beat on high until combined. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Add the chocolate chips and sprinkles. Mix on low until the add-ins are evenly disbursed.

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    Various stages of dough-inc the hodge podge of sprinkles (Easter, Valentine’s, Christmas – all present and accounted for!)

  3. Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3-4 days. This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookies from spreading too much
  4. Once dough has been chilled, preheat oven to 350°F (177°C). Line two large cookie sheets with parchment paper or silicone baking mats
  5. Scoop rounded balls of the cold dough onto an ungreased baking sheet, use about 1.5 Tablespoons of cookie dough per cookie. Make sure to keep dough chilled when working in batches.
  6. Bake the cookies for 10-12 minutes until edges are slightly browned. Mine take 10 minutes exactly. The centers will still appear very soft, but the cookies will set as they cool. You can also press a few more chips into the tops of the cookies at this point (the chips will melt down and stick from the warm cookies).

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    Obviously you can’t smell through the screen – but trust me – the smell that fills the kitchen as these bake is divineeee

  7. Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.
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I love the look of these – all the colors of the sprinkles, and the dots of the white and semi sweet chips – so pretty and unique!

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3-4 days. Allow to come to room temperature and continue with step 4. Baked cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

….Of course, freezing the baked cookies or the dough itself would mean that you would have to have some left after making a double batch…oops….

 

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My littlest critic approved of them (after intense pre-inspection!)

Needless to say – these were a hit – as a gift, and in my own house, too! One to make again, for sure!

Give Some Love This Valentine’s Day With These Chocolate Chocolate Chip Oatmeal Cookies

2 Feb

Valentine’s Day is only 12 days away (not that I’m counting…)! I know it’s not exactly everyone’s favorite holiday – but I personally love it – cards, flowers, candy, chocolate – what’s not to love, right? OK – maybe you need some convincing – and I have just the thing. COOKIES! That’s right, cookies – who doesn’t love them? They come in about a million varieties, are easy to make, and are the perfect gift to give to your loved ones, because not only do they show you care enough to bake for them, but they taste delicious too!

These chocolate chocolate chip oatmeal cookies have it all – oats (one of my favorite things), a chocolate cookie, and plenty of chocolate chips

Chocolate Chocolate Chip Oatmeal Cookies (Recipe Courtesy of Something Swanky)

Ingredients
1/2 cup butter, softened
1/2 cup shortening
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1/2 tsp baking soda
1 tsp sea salt
1 tsp vanilla
1/4 cup cocoa powder
1 1/2 cups all purpose flour
1 cup old fashioned oats
2 cups semi-sweet chocolate chips

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The various stages of dough-ness

Instructions
In a stand mixer, beat together the butter and the shortening. Add the brown sugar and granulated sugar, beat until creamy.
Add the eggs, one at a time and mixing in between each addition.
Add the sea salt and the vanilla. Mix well.
Mix in the cocoa powder, flour, oats, and baking soda until dough forms, but don’t over mix.
Add the chocolate chips and mix.
Scoop onto a parchment or silicon lined baking sheet by rounded tablespoons. Bake at 375 degrees for 10-14 minutes, until edges are set and a toothpick inserted comes out clean.

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Look at that huge pile of dough – isn’t it amazing? I gave them the full 14 minutes in the oven and they came out perfectly. I also used my handy scoop so that the cookies were all the same size.

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Nothing better than a huge tower of fresh cookies…

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They were Andrew approved, and I have to say I really enjoyed them as well – chewy on the edges and the middles were nice and soft. There were plenty of chocolate chips in the cookies, and the oats added a really nice texture to them too. I would definitely make these again – they were easy, quick, and delicious

This Valentine’s Day skip the generic heart shaped box of chocolates and bake some chocolate chocolate chip oatmeal cookies for your sweetie – they will be so ecstatic that they might just share them with you (or you can always hoard a few aside for yourself before you wrap them up…just sayin’…)

 

Triple Peanut Butter = Triple the YUM

11 Aug

I am grateful for the slightly cooler weather upstate NY has been experiencing over the past week – it has inspired me to get in the kitchen and do some baking! Getting ready for fall with these Pumpkin Chocolate Chip Cookies was fun, and it made me want to bake some more…hmm…but what to make? Maybe I should try something new…

I am ALWAYS on the lookout for new recipes, and this one for Triple Peanut Butter Monster Cookie Bars from Averie Cooks (one of my fave baking blogs!) immediately caught my eye – my BFF from high school LOVES Peanut Butter – so much so that she eats it with any and every dessert. Hopefully, the TRIPLE peanut butter in these bars will be enough to satisfy her PB cravings!

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My best friend (and Maid Of Honor!) Gina and I share a love of girly movies, bright nail polish, chocolate, baked goods, late night shopping trips, and, of course – PEANUT BUTTER!

Triple Peanut Butter Monster Cookie Bars
Yield: one 8×8 pan, 9 to 12 generous squares
Prep Time: 5 minutes
Cook Time: 25 minutes
Ingredients:
-1/2 cup unsalted butter (1 stick), melted
-1 large egg
-1 cup light brown sugar, packed
-1 tablespoon vanilla extract
-heaping 1/2 cup creamy peanut butter
-1 cup all-purpose flour
-1 cup Peanut Butter M&Ms (or your favorite variety)
-3/4 cup semi-sweet chocolate chips
-1/2 cup Reese’s Peanut Butter Chips
-1/3 cup Heath Bar Toffee Bits

PB Bars Ingredients
Don’t these ingredients look amazing? Peanut Butter, butter, sugar, and tons of CANDY – can’t WAIT to throw these together!

Directions:
1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
4. Add the peanut butter and whisk or stir until smooth and incorporated.
5. Add the flour and stir until just combined, don’t overmix.
6. Add all remaining add-ins and fold to incorporate.
7. Turn batter out into prepared pan, smoothing the top lightly with a spatula. I like to strategically place a few M&Ms on the top of the batter for a nice visual effect.
8. Bake for about 25 minutes, or until top is set. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

This recipe is all about using up what’s in your pantry – if you have butterscotch chips, or chocolate chunks, or peanuts – feel free to toss them in there! I personally followed the recipe as written, but added dark chocolate peanut M&M’s instead of the peanut butter ones – I wanted to add a bit of “crunch” to the bars with the peanuts

PB Bars Batter

I am pretty sure there is more candy here than actual cookie batter (which is no problem in my book!)

PB Bars Baked

Here is the finished product – doesn’t it look great? Smells even better…

PB Bars Close Up

Triple Peanut Butter = triple the drool, triple the tastiness, triple the YUM!

The bars turned out great – dense, gooey, and tons of different tastes going on – you get the crunch from the peanuts, a hit of chocolate from the chips, and an occasional burst of peanut butter from the Reese’s chips. There was a slight PB flavor to the bars, but it was not overpowering, which I appreciated

I can’t wait to share these with my BFF…something tells me there won’t be any leftovers for my husband (sorry babe!)

Oreos + Pudding + White Chocolate + Chocolate Chips = One Delicious Cookie!

6 May

It is no big secret that I LOVE OREOS – from the Slutty Brownie to the Oreo Truffle to the Cake Batter Oreo, I will try just about anything with Oreos in it!

So when I came across this recipe for Oreo Pudding Cookies, I knew I had to try them:

Oreo Pudding Cookies
Recipe Courtesy of The Girl Who Ate Everything

1 cup butter, room temperature
3/4 cup brown sugar
1/4 cup white sugar
1 (4.2 ounce) package instant Oreo Pudding mix
2 1/4 cups flour
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
2 Hershey’s Cookies N Cream Candy Bars broken into small pieces (I used 2.6 ounce King Sized bars)
2 cups semi-sweet chocolate chips

Directions:
Preheat oven to 350 degrees.

Combine flour, baking soda, and salt in a small bowl and set aside. Cream together butter and sugars. Beat in pudding mix until blended. Add the eggs and vanilla and mix well. Add the flour mixture and mix to combine. Stir in cookies n’ cream pieces and chocolate chips. Batter will be thick.

The Dough

Using a cookie dough scooper, place golf ball sized dough balls on a baking sheet lined with parchment paper. Bake at 350 degrees for 8 minutes. You do not want to overbake these! Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack. Store in air-tight container. Makes two dozen.

 

My  (extremely important) Notes:
-This made a LOT MORE than two dozen, I think I ended up with more like 50 or so cookies (I tend to prefer smaller cookies, so maybe ‘Makes 2 dozen’ would apply for much larger cookies)
-Personally, I did not care for the chocolate chips in the cookies, I think it really took away from the oreo ‘cookies and cream’ type flavor I was expecting, the taste was good but overall it ended up tasting like a regular chocolate chip cookie. Next time, I would leave out the chocolate chips and substitute with more broken up cookies n cream bars.
-I added something extra to the list of ingredients…about a cup of crushed up oreos, they really added an extra level of oreo-ness to the cookies
-The Pudding really made the cookies moist and chewy, and I really think it was the perfect addition to what otherwise might have been just a boring old cookie!

-The Note that says”You Do Not want to overbake these”is an important one – the pudding makes them nice and moist, and overbaking would ruin that for sure!

 

Whether or not you decide to follow my notes, these cookies are delicious and I highly recommend them! Just make sure you have some milk on hand for when they come out of the oven (because really, what is a cookie without some delicious milk to go with it?)

 

Chocolate Chips – You Can Put Them In Anything! Even Banana Bread?

21 Apr

I had heard of chocolate chip banana bread, but had never made or eaten it before (which is surprising, considering how much I love chocolate!)

So when my BFF texted me a picture of some ripe bananas with the caption of “These reminded me how delicious banana bread with chocolate chips would be. I’m sure Andrew would agree!”. My husband Andrew DID in fact agree, and I’ll admit I didn’t take much convincing either.

I used this basic banana bread recipe from allrecipes.com (it had over 6700 reviews and was rated 4.5 out of 5 stars, so I figured it must be at least halfway decent!)

Banana Banana Bread

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 2 eggs, beaten
  • 2 1/3 cups mashed overripe bananas

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
  2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
  3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

The recipe itself was easy and as far as banana breads go, this one was extra banana-y. Most recipes call for around 3 or so bananas, this one took 7 – 2 1/3 cups is a LOT of banana! The only addition I made to the recipe was the always delicious chocolate chips – I used about 6 oz of semisweet chips (about half of a regular 12 oz size bag).

My only gripe is that it took a LOT longer than 60 minutes to cook, probably closer to 80 before the toothpick came out clean, which might have been due to the addition of the chocolate? I covered the top loosely with foil after about 50 minutes, as it was starting to get brown and I didn’t want it to burn

The end result? A BIG, banana-y loaf

It tasted really good, had a strong banana flavor, and the chocolate chips made a great addition

 

….needless to say, it was gone within a day.

 

 

Chocolate + Bananas = Delicious.

Those are words to live by.