Chocolate Boba Cookies

These cookies were an experiment to see how boba pearls hold up in baking. The boba adds an interesting chewiness to the cookies.

Chocolate Boba Cookies

Ingredients

  • 1/2 c. salted butter, softened
  • 1/2 c. granulated sugar
  • 1/2 c. brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1 tsp. kosher salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tbs. ground cinnamon
  • 1 tbs. coco powder
  • 2 3/4 c. all-purpose flour
  • 3/4 c. black sugar boba pearls, prepared according to package directions
  • 1/2 c. mini semi-sweet chocolate chips

Yields Approximately 1 1/2 Dozen Cookies

Preheat the oven to 350 degrees Fahrenheit. Beat the butter with the granulated sugar and brown sugar until light and fluffy. Scrape the bowl, then add the eggs and vanilla extract. Beat to combine then scrape the bowl.

In a bowl, sift together the salt, baking powder, baking soda, cinnamon, coco powder, and flour. Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition. Add the boba pearls and chocolate chips and mix until just combined.

Place dough onto a parchment paper-lined baking sheet using two tablespoon-sized scoops of dough. Bake the cookies for 10-12 minutes until the cookies are lightly firm to the touch.

Graham Cracker Toffee Bark

Those recipe is a family favorite that always gets made for the holidays.

Graham Cracker Toffee Bark

Ingredients

  • 14.4 oz. box graham crackers
  • 1/2 c. salted butter
  • 1/2 c. margarine
  • 1/2 c. granulated sugar
  • 1/2 c. dark brown sugar, packed
  • 1 tsp. vanilla extract
  • 2 c. milk chocolate chips
  • 3/4 c. slivered almonds

Preheat the oven to 400 degrees Fahrenheit. Place graham crackers onto tinfoil-lined baking sheets In a saucepan, melt together the butter, margarine, and sugars. Bring mixture to a boil. Allow to boil for 3 minutes. Remove from heat and add vanilla extract. Pour the mixture over the graham crackers and spread with a spatula to cover all the crackers.

Bake for 5-6 minutes. Remove from the oven, then sprinkle chocolate chips over crackers. After 5 minutes, use a spatula to spread the chocolate over the crackers. Sprinkle with almonds. Chill in fridge until chocolate hardens. Break into pieces to serve.

Buttermilk Chocolate Chip Cookies

These cookies have a bit of tang from buttermilk powder.

Buttermilk Chocolate Chip Cookies

Ingredients

  • 1 c. salted butter, softened
  • 1 c. granulated sugar
  • 1 c. dark brown sugar, packed
  • 2 tsp. vanilla extract
  • 4 large eggs, room temperature
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 2 tsp. kosher salt
  • 1 tbs. buttermilk powder
  • 3 3/4 c. all-purpose flour
  • 1 1/2 c. mini semi-sweet chocolate chips
Buttermilk Chocolate Chip Cookies Dough

Yields Approximately 2 Dozen Cookies

Preheat the oven to 350 degrees Fahrenheit. Beat the butter and sugar until light and fluffy. Scrape the bowl, then add the eggs. Beat in until fluffy and lighter in color. Add vanilla and mix to combine.

In a bowl, sift together the baking soda, baking powder, salt, and flour. Add the flour mixture to the wet ingredients in two additions, scraping after each addition. Add the chocolate chips and mix until just combined.

Using two tablespoon-sized scoops of dough, place onto a parchment paper-lined baking sheet. Bak for 12-14 minutes until lightly browned on edges and bottoms of cookies.

Chocolate+Dulce de Leche Cookies

These cookies have a hint of spice from cinnamon, ancho chile powder, and cayenne pepper.

Chocolate+Dulce de Leche Cookies

Ingredients

  • 1/2 c. salted butter, softened
  • 1/2 c. brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1/4 c. milk
  • 3 tbs. jet black cocoa powder
  • 1 tsp. kosher salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tbs. ground cinnamon
  • 1/2 tsp. ancho chile powder
  • 1/16 tsp. cayenne pepper
  • 2 c. all purpose flour
  • 1/2 c. mini semi-sweet chocolate chips
  • 1 13.4 can dulce de leche (won’t use whole can)
Chocolate+Dulce de Leche Cookies

Yields Approximately 1 1/2 Dozen Cookies

Preheat the oven to 350 degrees Fahrenheit. Dissolve the cocoa powder in the milk, set aside. Cream the butter and sugar until light and fluffy. Scrape the bowl, then add the eggs and beat to combine. Add the vanilla and milk and mix to combine.

In a bowl, sift together the salt, baking soda, baking powder, cinnamon, ancho chile powder, cayenne pepper, and flour. Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition. Add the chocolate chips and mix until just combined.

Take a tablespoon-sized scoop of dough and lightly flatten. Place a teaspoon of dulce de leche onto the dough. Place another tablespoon of dough on top and lightly roll between hands to combine. Place each scoop onto a parchment paper-lined baking sheet. Bake for 10-12 minutes until the cookies are lightly firm to the touch.

Peanut Butter Chocolate Chunkies

These gooey cookies are full of chocolate flavor.

Peanut Butter Chocolate Chunkies

Ingredients

  • 1/2 c. salted butter, softened
  • 1 c. dark brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp. vanilla
  • 1/2 c. smooth peanut butter
  • 1/4 c. warm water
  • 2 tbs. jet black cocoa powder
  • 1 tbs. milk powder
  • 1 tsp. kosher salt
  • 1 tsp. baking powder
  • 2 c. all-purpose flour
  • 1/2 c. mini semi-sweet chocolate chips
  • 1/2 c. mini M&Ms

Yields Approximately 1 1/2 Dozen Cookies

Peanut Butter Chocolate Chunkies Dough

Preheat the oven to 350 degrees Fahrenheit. Cream the butter and brown sugar until light and fluffy. Add the eggs and mix to combine. Add the vanilla and peanut butter and mix until combined. Dissolve the cocoa powder and milk powder in the water, then add to the mixture and beat to combine.

In a bowl, sift together the salt, baking powder, and flour. Gradually add the flour mixture to the wet ingredients, mixing until just combined. Add the chocolate chips and the M&Ms and mix to combine.

Take two tablespoons of dough and form dough ball before placing onto a parchment paper-lined baking sheet. Bake for 10-12 minutes until the cookies are lightly firm to the touch.

Pumpkin Pecan Cake+Biscoff Cream Cheese Frosting

This cake has brown butter, toasted pecans, and mini chocolate chips.

Pumpkin Pecan Cake+Biscoff Cream Cheese Frosting

Ingredients

For the Cake

  • 1 c. dark brown sugar, packed
  • 1/2 c. salted butter, browned and cooled
  • 2 large eggs, room temperature
  • 1 tsp. vanilla
  • 15 oz. pumpkin puree
  • 2 tsp. baking soda
  • 1 tsp. kosher salt
  • 2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground ginger
  • 2 c. all-purpose flour
  • 3/4 c. toasted pecans
  • 1/2 c. mini semi-sweet chocolate chips

For the Frosting

  • 8 oz. cream cheese, softened
  • 1 tsp. vanilla extract
  • 1 tsp. kosher salt
  • 1 c. crunchy Biscoff cookie butter
  • 1/4 c. powdered sugar, sifted (optional, if you want a sweeter frosting)

Yields Approximately 24 slices

For the Cake

Preheat the oven to 350 degrees Fahrenheit. Beat the brown butter and brown sugar together. Scrape the bowl, then add the eggs and beat until the mixture is light and fluffy. Add the vanilla and mix to combine.

In a bowl, sift together the baking soda, salt, cinnamon, nutmeg, ginger, and flour. In two alternating additions, add the flour mixture and pumpkin puree, scraping after each addition.

Fold in the pecans and chocolate chips. Pour batter into a greased 9×13 baking pan. Bake for 30-35 minutes until an inserted toothpick comes out clean. Cool cake before frosting.

Pumpkin Pecan Cake+Biscoff Cream Cheese Frosting

For the Frosting

Beat the cream cheese until light and fluffy. Add the vanilla, Biscoff spread, and powdered sugar and beat to combine. Spread over cooled cake and refrigerate until serving.

Pumpkin Pecan Cake+Biscoff Cream Cheese Frosting

Nutter Butter Stuffed Cookies

These peanut butter cookies have nutter butter cookies hidden inside.

Nutter Butter Stuffed Cookies Dough

Ingredients

  • 1/2 c. salted butter, softened
  • 1 c. brown sugar, packed
  • 4 large eggs, room temperature
  • 1/2 c. creamy peanut butter
  • 1 tsp. vanilla extract
  • 1 tsp. kosher salt
  • 1 tsp. baking soda
  • 2 3/4 c. all-purpose flour
  • 1/2 c. dry roasted peanuts
  • 1/2 c. semi-sweet chocolate chips
  • 10-12 Nutter Butter cookies, broken in half
Nutter Butter Stuffed Cookies Dough

Yields Approximately 1 1/2 Dozen Cookies using two tablespoon-sized scoops of dough

Preheat the oven to 350 degrees Fahrenheit.

Beat the butter then add the brown sugar and beat until light and fluffy. Scrape the bowl, then add the eggs and mix to combine. Add the peanut butter and vanilla extract and mix to combine.

In a bowl, sift together the salt, baking soda, and flour. Add the flour mixture to the wet ingredients in two additions, scraping the bowl after each addition.

Add the peanuts and chocolate chips and.mix until just combined.

Take one tablespoon of dough and place half a nutter butter cookie on top. Take another tablespoon of dough and place on top of nutter butter cookie. Seal the dough ball and place onto a parchment paper-lined baking sheet. Bake for 10-12 minutes until the edges of the cookies are lightly browned.

Nutter Butter Stuffed Cookies
Nutter Butter Stuffed Cookies

Chocolate Chunkies

These cookies are loaded with goodies: brown butter, three kinds of chocolate, toffee, and tart dried cherries.

Chocolate Chunkies Dough

Ingredients

  • 1/2 c. salted butter, browned
  • 1/2 c. dark brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1 tbs. milk powder
  • 1 tsp. kosher salt
  • 1 tsp. baking soda
  • 2 c. all-purpose flour
  • 1/2 c. toffee bits
  • 1/2 c. tart dried cherries
  • 3/4 c. milk chocolate, chopped
  • 3/4 c. dark chocolate, chopped
  • 1/4 c. white chocolate, chopped

Yields Approximately 1 1/2 Dozen Cookies using two tablespoon-sized scoops of dough

Chocolate Chunkies

Ingredients

In a pan over medium heat, melt the butter, stirring frequently as the butter begins to brown. Remove from heat and allow to cool completely.

Preheat the oven to 350 degrees Fahrenheit. Beat the butter and dark brown sugar together. Scrape the bowl, then add the eggs and vanilla extract and mix to combine.

In a bowl, sift together the milk powder, salt, baking powder, and flour. Add the flour mixture to the wet ingredients in two additions, scraping the bowl well after each addition. Fold in the toffee, cherries, and chocolate.

Scoop the dough onto parchment paper-lined baking sheets. Bake for 10-12 minutes until the cookies are lightly browned on the edges.

Chocolate Chunkies

Nutter Butter Krispy Treats

Nutter Butter Krispy Treats

Ingredients

  • 1/2 c. salted butter
  • 1/2 c. creamy peanut butter
  • 1 tbs. coco powder
  • 1 tsp. vanilla extract
  • 16 oz. marshmallows
  • 1 c. crushed nutter butter cookies
  • 1 c. roasted peanuts
  • 1/2 c. semi-sweet chocolate chips
  • 7 c. rice cereal
Nutter Butter Krispy Treats

Yields Approximately 24 bars

In a large pot, melt the butter. Add the peanut butter and coco powder. Allow to melt, then add the marshmallows. Melt the marshmallows fully,brown remove from heat. Add the vanilla extract, nutter butter cookies, peanuts, chocolate chips, and rice cereal. Stir to combine, then pour into a greased 9×13 baking pan. Allow to cool before slicing.

Texas Sheet Cake

This is a dense chocolate cake with a hint of cinnamon.

Texas Sheet Cake

Yields Approximately 24 slices.

Ingredients

For the Cake

  • 2 c. dark brown sugar, packed
  • 2 c. all-purpose flour
  • 1 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 c. salted butter
  • 1 c. half-and-half
  • 4 tbs. coco powder
  • 1/2 c. sour cream
  • 2 large eggs
  • 1 tsp. vanilla extract

Preheat the oven to 350 degrees Fahrenheit. In a bowl, sift together the brown sugar, flour, cinnamon, and salt. Set aside.

In a sauce pan, melt the butter, then add the half-and-half and coco powder. Bring to a boil, then pour over dry ingredients. Add the sour cream, eggs, and vanilla. Whisk to combine. Pour batter into a greased 9×13 baking pan. Bake for 30-35 minutes until an inserted toothpick comes out clean. Allow cake to cool completely before icing.

For the Icing

  • 1/2 c. salted butter
  • 4 tbs. coco powder
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. kosher salt
  • 6 tbs. sour cream
  • 7-9 c. powdered sugar, sifted
  • 1 tsp. vanilla extract

In a sauce pan, bring the butter, coco powder, cinnamon, salt, and sour cream to a boil. Remove from heat and allow to cool for a couple minutes. Add the power sugar and vanilla to make a thick frosting. Spread over cooled cake.