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I’ve been making peanut butter blossom cookies since I was a kid – a peanut butter cookie dough, rolled in sugar & baked then adorned with a hershey’s kiss chocolate whilst still warm. They have that perfect combo of salty peanut …
I’ve been making peanut butter blossom cookies since I was a kid – a peanut butter cookie dough, rolled in sugar & baked then adorned with a hershey’s kiss chocolate whilst still warm. They have that perfect combo of salty peanut butter and sweet milk chocolate but, since Hershey’s kisses are hard to come by …
4-Ingredient Peanut Butter Chocolate Cookies Read More »
The post 4-Ingredient Peanut Butter Chocolate Cookies appeared first on Izy Hossack - Top With Cinnamon.
Don’t be fooled by their cheerful exterior, because these chocolate brownie cookies have a dark secret: a hidden core of rich and creamy chocolate ganache. Cosmic brownies: cookie-fied! Your favorite nostalgic childhood treat is now in cookie form, with the traditional milk chocolate ganache topping stuffed inside a chewy brownie cookie. Another day, another stuffed […]
The post Ganache-Stuffed Cosmic Brownie Cookies first appeared on Love and Olive Oil.
Don’t be fooled by their cheerful exterior, because these chocolate brownie cookies have a dark secret: a hidden core of rich and creamy chocolate ganache.
Cosmic brownies: cookie-fied! Your favorite nostalgic childhood treat is now in cookie form, with the traditional milk chocolate ganache topping stuffed inside a chewy brownie cookie.
Another day, another stuffed cookie recipe, and these ganache-stuffed brownie cookies (aka “Cosmic” brownie cookies) are fan-freaking-tastic.
I mean, the brownie cookie alone would be worth sharing, with its perfectly crinkly exterior and rich, chocolatey flavor. But with the hidden ganache filling? Well, these cookies take the cake.
The cheerful sprinkles on top only add to the appeal (it’s the truth that rainbow sprinkles make everything better).
I originally set out to recreate my Out of This World Brownies, aka knock-off Cosmic Brownies, in cookie form.
I debated between a stuffed cookie or a sandwich cookie, but you all know how much I love my stuffed cookies, so I really didn’t debate long (and really, if you think about it, a stuffed cookie is just a one-piece-sandwich-cookie so… it’s a win win all around).
And folks… this recipe really is a winner. I’m beyond thrilled with how these came out and strongly (strongly) encourage you to make them ASAP.
Pumpkin buttercrunch is going to be your new favorite treat! I can’t get enough of this caramely, chocolatey, pumpkin dessert. It’s fun and festive and different enough for this crazy year. This recipe was inspired by Dominique Ansel’s peppermint buttercrunch! It’s essentially toffee and while I’ve never been someone who would lose my mind over […]
The post Milk Chocolate Pumpkin Buttercrunch. appeared first on How Sweet Eats.
Pumpkin buttercrunch is going to be your new favorite treat!
I can’t get enough of this caramely, chocolatey, pumpkin dessert. It’s fun and festive and different enough for this crazy year.
This recipe was inspired by Dominique Ansel’s peppermint buttercrunch! It’s essentially toffee and while I’ve never been someone who would lose my mind over toffee, when you call it buttercrunch?
Um, hello, I am IN!
Something about the name buttercrunch just sounds so wonderful. It’s like when my grandma would make butterscotch fudge and we would all be grossed out as kids. Except we didn’t realize that butterscotch is essentially brown butter. Or caramel. Or a mix of brown butter caramel.
That’s kind of how I feel about buttercrunch! It’s a toffee but literal perfection!
For this pumpkin version, I actually mixed a bit of pumpkin puree into the buttercrunch layer, along with a lot of spice. Yes, I’m the person who doesn’t love the spice part of pumpkin spice. However, it’s really important here to bring out the flavor, and it’s also delicious!
All of those spices with the butter and sugar?
Once the buttercrunch layer sets, I like to cover this with a layer of milk chocolate. You can use dark if you wish. Whatever you prefer.
Then come the most wonderful toppings. Salted pepitas, toasted pecans and some sort of chocolate chunks – you can use dark chocolate or white chocolate chips. I actually used Valrhona dulcey blonde chocolate here. It’s a carmely, delicious milk chocolate made with only 30% cocoa, which gives it the light color. It tastes warm and buttery to begin with, so it’s the perfect addition to this toffee.
However! It’s not necessary. You can truly add any sort of chocolate here, or even a chocolate caramel candy. Something to add a little texture while looking cute. You know! Important things.
I love this twist on a classic treat for the season. If you’re not into pie or pumpkin dream cake, then you could make this pumpkin buttercrunch ahead of time and have it to snack on after dinner come Thanksgiving. It’s also fun to make and package up for friends and family, especially if you deliver some food on the holiday!
Plus, this buttery caramel crunch! Cannot get enough.
Hello I’m in love.
The post Milk Chocolate Pumpkin Buttercrunch. appeared first on How Sweet Eats.
Impress everyone with these crinkled chocolate cookies that are a triple threat of chocolate! They taste like they’re right from a bakery. Here is the best chocolate cookie recipe we’ve had….hands down. It tastes like it’s from a professional bakery. That’s because it’s by a professional baker! These triple chocolate cookies are from our friend Sarah Kieffer’s new book 100 Cookies. We dropped some off to our new neighbors and they came back with the review: “the best cookies we ever tasted.” These are the famous pan banging cookies of internet fame, a technique invented by Sarah. This flavor features a triple threat of chocolate: chocolate dough with milk chocolate and dark chocolate chunks. Topped with flaky sea salt, they’re pretty darn insane. What are pan banging cookies? You’ve probably heard or seen pan banging cookies on the internet or Instagram. But what actually are they? Pan banging cookies are large cookies with beautifully crinkled edges made by banging the pan during baking. What, you say? Well, banging the pan against the oven rack causes the cookies to deflate and ripple. Do this a few times, and you get the most beautiful cookie you ever did see. It results in […]
Impress everyone with these crinkled chocolate cookies that are a triple threat of chocolate! They taste like they’re right from a bakery.
Here is the best chocolate cookie recipe we’ve had….hands down. It tastes like it’s from a professional bakery. That’s because it’s by a professional baker! These triple chocolate cookies are from our friend Sarah Kieffer’s new book 100 Cookies. We dropped some off to our new neighbors and they came back with the review: “the best cookies we ever tasted.” These are the famous pan banging cookies of internet fame, a technique invented by Sarah. This flavor features a triple threat of chocolate: chocolate dough with milk chocolate and dark chocolate chunks. Topped with flaky sea salt, they’re pretty darn insane.
You’ve probably heard or seen pan banging cookies on the internet or Instagram. But what actually are they? Pan banging cookies are large cookies with beautifully crinkled edges made by banging the pan during baking. What, you say? Well, banging the pan against the oven rack causes the cookies to deflate and ripple. Do this a few times, and you get the most beautiful cookie you ever did see. It results in a cookie that’s crispy on the outside and chewy on the inside.
Our friend Sarah actually invented the pan banging cookie! Here’s her original recipe. After lots of copy cat recipes all over the web, the New York Times picked it up and gave her the due credit. Then she wrote a cookbook with a whole chapter on pan banging cookies! We’re pretty darn proud our friend is a genius (don’t let anyone else take credit for this technique: including us!).
These chocolate cookies are a little different from your traditional cookie: but they are well worth the time and effort. Our wheelhouse at A Couple Cooks is fresh and healthy recipes: so it’s a true treat to share a recipe who is a professional cookie baker! Here are a few tips and tricks for making these jumbo restaurant style beauties:
Sarah’s recipes are always spot on, so these chocolate cookies definitely did not need improvement. But we are suckers for a sweet and salty combo, so we added a sprinkle of flaky sea salt in the first or second pan bang. The incredible pop of salty really amps up this dark chocolate cookie. If you have some on hand, we highly recommend it: plus it gives a little “sprinkle-like” action to the top of the cookie.
You may notice that the cocoa powder in these chocolate cookies is special: it’s Dutch process cocoa powder. This type is like a dark chocolate version of cocoa powder. It’s been treated with an alkali to make it pH neutral, which gives it a darker color and milder flavor. It makes the flavor ultra chocolaty, and we use it all the time: like in our Chocolate Banana Muffins and Healthy Chocolate Pudding.
You should be able to find Dutch process cocoa powder at your local grocery, right next to the regular cocoa powder. If you can’t find it, you can buy it online. We like the brands Hershey’s Special Dark Cocoa Powder or Ghiradelli Dutch Process Cocoa Powder.
Honestly, we always get a little anxious about cookie storage because the texture of cookies can change dramatically after you store them. Luckily, the storage instructions for these pan banging chocolate cookies is pretty simple:
This triple chocolate cookies recipe is from the book 100 Cookies by Sarah Kieffer. This book is an absolute charmer with all the cookie recipes you could ever dream of. There are standards like the traditional Chocolate Chip Cookies and Oatmeal Cream Pies…and then unique beauties like pale pink, white and brown Neapolitan Cookies and swirly Marshmallow Peanut Butter Brownies. The photography is insane and the design is beautiful…it’s incredible gift idea! (Holiday gift, Christmas gift, housewarming gift, birthday gift…you get the picture.)
Sarah is a dear friend and one of our most trusted baking resources. We highly recommend checking out this book…these recipes will feed your soul. Grab a copy: 100 Cookies by Sarah Kieffer
Vegetarian.
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(5 votes, average: 5.00 out of 5)
Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour 
Yield: 12 cookies Impress everyone with these crinkled chocolate cookies that are a triple threat of chocolate! They taste like they’re right from a bakery.
Printed with permission from 100 Cookies by Sarah Kieffer.
Category: Dessert
Method: Baked
Cuisine: AmericanKeywords: Chocolate cookies
We admit it: we’re choco-holics around here! Here are all our favorite chocolate recipes:
A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes
I was dangerously low on chocolate during the recent lockdown and fortunately, the owner of a neighborhood bakery kindly gave me a big bag of chocolate to bake with. (I didn’t tell him that most of the time, my “baking” chocolate, gets snacked on.) When I offered to pay for it – three times! – he finally said, “Just bring me something you make with…
I was dangerously low on chocolate during the recent lockdown and fortunately, the owner of a neighborhood bakery kindly gave me a big bag of chocolate to bake with. (I didn’t tell him that most of the time, my “baking” chocolate, gets snacked on.) When I offered to pay for it – three times! – he finally said, “Just bring me something you make with it.” When he saw the panic in my eyes, at the idea of bringing something I made to a lovely French bakery, he said, “Daveed, don’t worry about it. C’est pas grave,” letting me gently off the hook.
Continue Reading Milk Chocolate Chip Amaro Ice Cream...
No matter what the occasion, you can never go wrong with a batch of homemade chocolate chip cookies. This recipe for Candied Ginger and Chocolate Chip Oatmeal Cookies puts a sweet and spicy twist on a classic chocolate chip cookie. They’re sure to satisfy any chocolate chip cookie fan, adding a generous amount …
The post Candied Ginger and Chocolate Chip Oatmeal Cookies appeared first on Baking Bites.
No matter what the occasion, you can never go wrong with a batch of homemade chocolate chip cookies. This recipe for Candied Ginger and Chocolate Chip Oatmeal Cookies puts a sweet and spicy twist on a classic chocolate chip cookie. They’re sure to satisfy any chocolate chip cookie fan, adding a generous amount of candied ginger to a buttery, chewy oatmeal cookie base.
Ginger is a warm, spicy flavor that is delicious all year round, but that I particularly enjoy in the cooler months of the year. In fact, although these are not a traditional “Christmas cookie” recipe, I’ll often include them on my holiday cookie plates! There is candied ginger mixed into the dough, but the dough itself is made with ground ginger and a hint of cinnamon. The ground ginger gives the cookies a nice all-over heat, while the pieces of candied ginger add spicy sweetness when you bite into them. The cinnamon gives a little bit of depth to all that ginger, too.
I included both dark chocolate and milk chocolate chips in the cookies. Both types of chocolate go very well with ginger in general. Milk chocolate has a nice sweetness to temper the spice of the ground ginger. Dark chocolate has a bitterness that brings out the sweetness of the candied ginger. Together, they really create a great balance in these cookies.
The finished oatmeal cookies have a crisp edge and a chewy center. They’ll keep their texture when stored in an airtight container for at least two days. Since oatmeal can dry out cookies a bit during baking – and that is why this recipe includes a small amount of milk to add a bit more liquid to the dough – be sure not to over-bake them or you’ll end up with a cookie that is more crispy than chewy.
Candied Ginger and Milk Chocolate Oatmeal Cookies
2 cups all-purpose flour
1 tsp ground ginger
1/4 tsp ground cinnamon
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 cup butter, room temperature
1 cup sugar
1 cup light brown sugar
2 large eggs
2 tbsp milk
2 tsp vanilla extract
2 1/2 cups quick cooking oatmeal
1 cup dark chocolate chips
1 cup milk chocolate chips
1/2 cup finely chopped, candied ginger
Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, stir together the flour, baking soda, baking powder, ground ginger, ground cinnamon and salt.
In a large bowl, cream together the butter and the sugars until mixture is light in color. Beat in the eggs one at a time, followed by the milk and the vanilla extract. With the mixer on low speed, gradually blend in the flour mixture until just incorporated.
Stir in the oats, chocolate chips and ginger. Dough will be thick, so this can be done by hand or with a mixer.
Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread.
Bake at 350F for 10-13 minutes, until golden brown at the edges and light golden at the center.
Cool on baking sheet for at least 1-2 minutes before transferring to a wire rack to cool completely.
Makes 3 1/2 – 4 dozen.
The post Candied Ginger and Chocolate Chip Oatmeal Cookies appeared first on Baking Bites.
Pretty on the outside, stunning on the inside: these festive Christmas ornament entremet cakes feature flavors of chocolate and caramel enrobed in a shiny red mirror glaze. Entremet cakes are a labor of love, but the final result is downright impressive. This holiday variation incorporates a crunchy chocolate pecan crust, gooey salted caramel, creamy chocolate […]
Pretty on the outside, stunning on the inside: these festive Christmas ornament entremet cakes feature flavors of chocolate and caramel enrobed in a shiny red mirror glaze.
Entremet cakes are a labor of love, but the final result is downright impressive. This holiday variation incorporates a crunchy chocolate pecan crust, gooey salted caramel, creamy chocolate crémeux and a cloud-like caramel mousse.
For the last two weeks I’ve been completely and utterly consumed by this recipe. (That said, I’ve already consumed two of the finished cakes myself, so… I’d call it even in the end.)
Entremet cakes by nature have many different layers and components, and I found myself with a serious case of choice paralysis: there were simply too many options and I just couldn’t decide. I spent hours scouring the internet and pastry cookbooks, considering a multitude of options for different flavors, textures and techniques; my obsessive thoughts even finding their way into my dreams (if you’ve never had OCD recipe development dreams, are you even a food blogger?)
I knew I wanted a combination of chocolate and caramel flavors to go with the Rolo candies I’d be using for the ornament topper. But that was really the only thing I had definitively decided.
But should I do a chocolate mousse and a caramel crémeux, or a caramel mousse and a chocolate crémeux?
How about a caramel-chocolate ganache or a chocolate-caramel sauce or a regular salted caramel? s
Should the base be soft sponge cake or chocolate cookie or crispy sable crust?
Should I mold the insides as domes or should I cut out rounds?
Well…
Now you see what I mean by choice paralysis?
Eventually, after testing a few components separately, I decided on a crunchy chocolate pecan cookie crust, a center of rich chocolate crémeux, a layer of simple salted caramel, and then a salted caramel and caramelized white chocolate mousse for the outer layer.
Yes, I probably obsessed over the details a bit too much, because, really, how can you go wrong with anything chocolate and caramel?
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