Month: March 2022

Easy No Bake Chocolate Pie Recipe

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Easy No Bake Chocolate Pie Recipe – A decadent, deliciously easy no bake chocolate pie with a graham cracker crust filled with a dreamy chocolate mousse filling. It comes together in less than 10 minutes but will be devoured in seconds!


This chocolate pie is so rich and decadent you’ll be asked to make it for every party, every get-together and just because you need a quick chocolate fix!

If you’re not a fan of mini desserts (or you want thicker slices – shhh! I won’t tell!), you can make this pie into a traditional 9″ pie pan.

The only difference is the pie crust.

While for these mini chocolate pies I did not mix the graham crackers crumbs with butter, if you plan on having a 9″ pie I suggest mixing the crumbs with 1/3 cup melted butter before pressing them on the bottom and sides of the pan to make the crust. Refrigerate for 5-10 minutes while making the filling!

For the filling you need only 4 ingredients! Baking chocolate, cream cheese, powdered sugar and International Delight chocolate coffee cream! Don’t you just love when a recipe calls for ingredients you already have?

A note for the filling – when whipping it, it will seem runny, but do not panic. Once poured into the serving cups it will thicken and harden.

The chocolate mousse filling is so light and dreamy, I could not stop eating it!


Easy No Bake Chocolate Pie Recipe

A decadent, deliciously easy no bake chocolate pie with a graham cracker crust filled with a dreamy chocolate mousse filling. It comes together in less than 10 minutes but will be devoured in seconds!

Total time: 2 hours 15 mins
Servings: 6 mini pies

Ingredients

  • 10 oz baking chocolate(sweetened or unsweetened or a combo of the two), chopped
  • 2 packages (8 oz each) cream cheese, room temperature
  • 1 cup powdered sugar
  • 2/3 cup International Delight chocolate coffee creamer
  • 1 1/2 cups graham crackers crumbs
  • 1 to 1 1/2 cups whipped cream
  • chocolate shavings

Instructions

  1. In a heatproof bowl add the chopped chocolate. Place the bowl on top of a pot with simmering water (make sure the bowl does not touch the water) and gently stir until the chocolate is melted. Set aside to cool for a couple minutes.
  2. Meanwhile, in a mixing bowl add the cream cheese. With the whisk attachment on, whip the cheese until light and fluffy.
  3. Slowly stir in the powdered sugar and the melted chocolate.
  4. Last but not least whip in the coffee creamer. The filling will be a little runny, don’t panic! It will harden in the fridge!
  5. Place approximately 1/4 cup graham cracker crumbs into 6 serving cups/dishes.
  6. Divide the chocolate pie filling between the serving cups.
  7. Refrigerate for a couple of hours.
  8. Just before serving, top each pie with whipped cream and chocolate shavings.

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Caramel Cheesecake Dip Recipe

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Caramel Cheesecake Dip Recipe – Unbelievably delicious and super easy to make, this 3 ingredients caramel candy cheesecake dip will be the first thing to go at parties! Perfect with sliced apples, pretzels, vanilla waffers and more!


With only 3 ingredients and 5 minutes of prep time, this cheesecake dip will be brought to all the parties I’m invited to.

Of course, this cheesecake dip can be made with so many flavors. Don’t like caramel, make chocolate! Wanna go seasonal? Make pumpkin candy cheesecake dip!  Or peppermint candy cheesecake dip!

There are so many candy possibilities!

Now that we’ve talked candy, and obviously you need cream cheese it’s time to talk about the third ingredient – International Delight coffee creamer!

For this candy cheesecake dip I used their caramel macchiato creamer but of course, you can use the pumpkin pie spice creamer or their peppermint mocha creamer if you’re planning on making this dip anytime soon.

No matter what flavor candy and creamer you decide to use, you should make this cheesecake dip asap!

Caramel Cheesecake Dip Recipe

Total time: 5 minutes
Servings: 12

Ingredients

  • 2 packages (8 oz each) cream cheese, room temperature
  • 1/2 cup International delight coffee creamer
  • 1 cup to 1 1 /2 cups chopped candy

Instructions

  1. In a mixing bowl add the cream cheese and the coffee creamer. With the paddle attachment on, beat on low speed until light and fluffy.
  2. With a spatula, fold in the chopped candy.
  3. Spoon in a serving dish and enjoy.

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Best Ever Chocolate Chunk Cookie Butter Bars Recipe

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 Best Ever Chocolate Chunk Cookie Butter Bars Recipe – Cookie Butter Bars are infused with cookie butter and plenty of cookie pieces & chocolate chunks. Don’t attempt to make them if you can’t handle a whole lot of cookie goodness in bar form. You won’t be able to stop at just one.


There are a couple of traditional things we eat and go see every year, but I’m always excited to try their new creations as well. I already printed off the list of new items… dessert salami, anyone?

Yep, the State Fair is my guilty pleasure. Speaking of which, I might as well let you in on another guilty pleasure of mine – Cookie Butter.

I mean, cookies in butter form?! Can you blame me?

I adore every single thing about it. But the smell is one of my absolute faves. I wish they made that scent in candle form. Or maybe they already do? I wouldn’t be surprised if it already exists – fill me in if it does!

But just in case there’s no candle in sight, these bars will do the same. Make your house smell beyond amazing.

And they will captivate the rest of your senses too. Cookie Butter infused bars with chunks of chocolate and Biscoff cookies. You better believe they will tickle your taste buds. I still can’t believe it took me this long to incorporate Cookie Butter as a main ingredient.

See the pieces of Biscoff cookies peeking through? I am all about texture and these bars definitely deliver. They’re a tad bit gooey inside, pack a slight crunch due to the cookie pieces and the chocolate chunks pull it all together, of course.

Best Ever Chocolate Chunk Cookie Butter Bars Recipe

Total time: 30 minutes
Servings: 16

My cookie obsession has come to new heights with Chocolate Chunk Cookie Butter Bars. Every cookie lover needs this recipe in their repertoire.

Ingredients

  • 1 stick (1/2 cup) unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup cookie butter
  • 1/2 teaspoon salt
  • 1 1/4 cups all-purpose flour
  • 1/2 cup chocolate chunks
  • 5 Biscoff cookies, broken into pieces

Instructions

  1. Preheat oven to 350 degrees F. Spray an 8-x-8-inch baking pan with nonstick spray or line with aluminum foil and spray (it makes it easier to lift the bars out of the pan and cut into individual squares).
  2. In a medium bowl, cream together butter, brown sugar, and granulated sugar. Add vanilla extract and egg and mix until combined. Incorporate cookie butter until smooth and creamy. Add salt and flour and mix until fully combined. Fold in chocolate chunks and broken cookie pieces.
  3. Press batter into the prepared pan. Place in the oven and bake for 25 minutes or until edges are slightly brown. Remove from the oven and let cool completely before cutting into squares.

Notes

  • Bars will keep up to 5 days stored in an airtight container or up to 4 weeks stored in the freezer.

Best Ever Chocolate Chip Salted Caramel Pretzel Blondies Recipe

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Best Ever Chocolate Chip Salted Caramel Pretzel Blondies Recipe – Hands down the best Blondies you can make at home. Chock-full with Chocolate Chips, Pretzels and a very generous drizzle of Salted Caramel.


Chocolate Chip Salted Caramel Pretzel Blondies are the happiest accidental creation to have come out of my oven over the past few weeks.

The main reason why I adore this recipe so much is that they bake up beautifully every time. They’re slightly browned and crisp on the outside, but the best part, the inside, stays so moist, gooey and chewy. The similarity to brownies is undeniable.

Brownies are my absolute favorite bars. All things chocolate really are my favorite. Adam, on the other hand, prefers anything that doesn’t involve chocolate or contains small amounts. So just in case you are that someone or live with anther person who doesn’t love chocolate quite as much, these blondies are the best compromise. Not as rich and fudgy as brownies, but every bit as satisfying.

The batter for these blondies holds a healthy amount of chocolate chips and broken pretzel pieces. Giving the blondies great texture and that sweet & salty thing so many of us love. The caramel drizzle at the end totally sets each and every yummy square over the top.

Best Ever Chocolate Chip Salted Caramel Pretzel Blondies Recipe

Total time: 30 minutes
Servings: 12

These blondies are all about salty & sweet. Get ready to have your taste buds tickled!

Ingredients

  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup packed light brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon kosher salt
  • 1 cup all-purpose flour
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup broken pretzel pieces, plus 12 whole pretzels for decorating each square (optional)
  • 1/4 cup salted caramel sauce, for drizzling

Instructions

  1. Preheat oven to 350 degrees F and line an 8-x-8-inch baking pan with parchment paper that has been sprayed with nonstick cooking spray or grease the pan thoroughly.
  2. In a medium bowl, using a rubber spatula combine butter and brown sugar. Add egg and vanilla and mix until incorporated. Stir in salt and flour until fully incorporated and no lumps remain. Fold in chocolate chips and broken pretzel pieces.
  3. Pour batter into prepared baking pan in an even layer. Place in the oven and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely. Drizzle with salted caramel sauce. Cut into bars and place 1 pretzel in the center of each blondie square. Enjoy!

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Best Ever Chocolate Chip Cookie Stack Recipe

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Best Ever Chocolate Chip Cookie Stack Recipe – Chocolate Chip Cookies, Cheesecake, and Chocolate Ganache collide into one breathtaking dessert.


While it might look like this could be difficult to pull off, let me tell you that it really isn’t. If you can bake chocolate chip cookies, you can totally do this. It’s made up of two chocolate chip cookie layers, two no-bake cheesecake layers and lots of chocolate ganache.

Basically the dessert of my dreams.

For the cookie layers, I adapted our favorite chocolate chip cookie dough and simply baked it into two giant square cookies and let them cool completely. Once cooled, I moved onto the easiest cheesecake I know. Made up of 3 ingredients and so, so yummy. While chocolate ganache sounds fancy, it really is a cinch to make on your own. Heavy cream and chocolate are the best together.

This is by far the tastiest frozen treat I’ve eaten in quite a while.  I was most definitely inspired by the warm weather and my relentless sweet tooth.


Best Ever Chocolate Chip Cookie Stack Recipe


Total time: 30 mins
Servings: 12

Ingredients


For the Cookie Layers

  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup (2 sticks) butter, melted
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 3/4 cups all-purpose flour
  • 1 1/2 cups semisweet chocolate chips

For the Chocolate Ganache

  • 1 1/2 cups dark chocolate
  • 2 cups heavy cream
  • For the Cheesecake Layer
  • 2 (8 oz) packages cream cheese, softened
  • 1 1/2 cups confectioner’s sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F. Line an 8-x-8 inch baking pan with aluminum foil and spray with nonstick spray.
  2. In the bowl of your stand mixer, combine sugars, butter, eggs and vanilla. Mix until smooth, about 2-3 minutes. Add baking soda and salt. Mix another minute or until incorporated. With your mixer set to its slowest setting, add flour and mix until a smooth dough forms. Add chocolate chips and incorporate with a spatula. Press half of the cookie dough into the prepared pan. Place in the oven and bake for 18-20 minutes. Remove from the oven and let stand for 10 minutes. Lift cookie layer onto a wire rack and line baking pan again with aluminum foil and spray. Bake the second half of the cookie dough as the first.
  3. Once cookie layers have completely cooled, return one layer to the bottom of the baking pan (that’s been sprayed and lined with aluminum foil).
  4. Using a double boiler, combine heavy cream and dark chocolate. Heat and stir frequently until dark chocolate is melted and incorporated with the heavy cream. Remove from the stove and let sit.
  5. In the bowl of your stand mixer, beat together cream cheese, confectioner’s sugar, and vanilla until smooth.
  6. Pour 1/3 of the chocolate ganache over the cookie layer in the pan in an even layer. Place in the fridge for 10-15 minutes. Remove and spread half of the cream cheese mixture over the chocolate. Stack second cookie sheet on top and spread another 1/3 of the chocolate ganache in an even layer over the cookie layer. Return to the fridge for another 15 minutes. Spread remaining cream cheese mixture evenly over the chocolate layer and pour remaining chocolate ganache over the final cream cheese layer. Cover pan and place in the freezer for at least 2 hours or until ready to serve.

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Best Ever Caramel Nougat Chocolate Bars Recipe

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Best Ever Caramel Nougat Chocolate Bars Recipe – Irresistible Caramel Nougat Chocolate Bars a.k.a. Snickers! These bars a ridiculously amazing.


I have no words for this. Well, maybe one. RIDICULOUS. That’s exactly what these bars are. There is no way I could come even close to describing to you what these taste like. All I can say is that you’ll feel overwhelmingly happy. So much so that you won’t know what to do with yourself. It starts out with a huge smile, which quickly turns into uncontrollable giggles, followed by laughter and the slapping of anything and everyone you can find. You’ll be so enamored you might even start rolling on the kitchen floor… yep, you’ll be a complete loony. But hey, at least you have something to blame. Caramel Nougat Chocolate Bars are prepared to change your taste buds. Are you ready to give it a whirl?


Best Ever Caramel Nougat Chocolate Bars Recipe


Total time: 3 hours
Servings: 24

Ingredients

First Chocolate Layer

  • 1 1/4 cups milk chocolate chips
  • 1/4 cup creamy peanut butter

Nougat Layer

  • 1/4 cup unsalted butter
  • 1 cup granulated sugar
  • 1/4 cup evaporated milk
  • 1 1/2 cups marshmallow fluff
  • 1/4 cup creamy peanut butter
  • 1 teaspoon vanilla
  • 1 1/2 cups salted peanuts

Caramel Layer

  • 1 12-ounce bag of caramels
  • 1/4 cup heavy cream
  • Final Chocolate Layer
  • 1 1/4 cups milk chocolate chips
  • 1/4 cup creamy peanut butter
  • 1 9×13-inch aluminum baking pan, optional

Instructions

  1. Thoroughly grease your aluminum baking pan.
  2. For the first layer, melt 1 1/4 cups milk chocolate chips and 1/4 cup peanut butter and mix until thoroughly combined. Pour into the bottom of the aluminum pan and spread in an even layer. Let cool completely in the fridge for 30 minutes or until firm.
  3. For the nougat layer, melt 1/4 cup unsalted butter and add 1 cup sugar plus 1/4 cup evaporated milk. Bring the mixture to a boil and continue to cook (over medium-high heat) while stirring until sugar is completely dissolved, about 5 minutes. Next, add 1 1/2 cups marshmallow fluff, 1/4 cup peanut butter, and vanilla. Stir until creamy and thoroughly combined. Mix in 1 1/2 cups salted peanuts and spread evenly over chocolate layer. Let cool completely on the counter or in the fridge until firm.
  4. For the caramel layer, combine caramels and 1/4 cup heavy cream in a pot. Melt caramel mixture over medium-high heat, stirring constantly! Spread over nougat layer and let cool once again.
  5. For the fourth and final chocolate layer, melt the remaining 1 1/4 cups milk chocolate chips and 1/4 cup peanut butter and mix until thoroughly combined and creamy. Spread evenly over the caramel layer and let cool completely. Refrigerate for two hours or until ready to serve.

Notes

  • Caramel Nougat Chocolate Bars will keep in the fridge for 1 week.
  • Cut the corners of the aluminum pan with scissors and flatten the sides of the aluminum pan. This makes cutting and removing the bars from the pan much easier.

Best Ever Brown Butter Salted Caramel Espresso Bars Recipe

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Best Ever Brown Butter Salted Caramel Espresso Bars Recipe – Brown Butter, Salted Caramel, Chocolate Covered Espresso Beans, and more Chocolate. These bars have your name written all over them!


Recently, I found myself digging through my baking pantry and discovered a container of chocolate covered espresso beans. Pretty sure I purchased those on a whim one day in Trader Joe’s and decided to hide them from myself. Burying the container amidst large bags of flour, sugar, and everything else you could possibly need to satisfy your baking addiction. Because I cannot be trusted around them.

You know that awesome feeling when you find something unexpectedly like a $10 bill in a pair of jeans you’ve forgotten about? That’s what I felt like after discovering my hidden chocolate espresso beans. After waiting a couple of weeks due to my forgetfulness, I was all about making a pan of bars featuring those espresso beans that I would remember for years to come.

And will I ever. These are the bars of my dreams. Stuffed to the max with ingredients I couldn’t possibly love more. Gooey caramel, chocolate chunks, espresso beans covered in chocolate and flaky sea salt to put the perfect finishing touch on each square.

When they came out of the oven, I almost had no words… almost.

Best Ever Brown Butter Salted Caramel Espresso Bars Recipe


Total time: 50 mins
Servings: 12

Ingredients

  • 2 sticks (1 cup) unsalted butter
  • 3/4 cup light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 1/2 tablespoons instant coffee granules
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 1 cup caramels, cut into pieces
  • 3/4 cup chocolate chunks
  • 3/4 chocolate covered espresso beans
  • coarse sea salt, for sprinkling

Instructions

  1. Preheat the oven to 350 degrees F. Line an 8-x-8 inch baking pan with aluminum foil and spray with nonstick spray. Set aside.
  2. Melt the butter in a small saucepan over medium heat. Once the butter has melted and starts to foam, whisk constantly. Once the butter turns brown, begins to smell nutty, and little brown bits form on the bottom of the pan, immediately remove from the stove and pour browned butter into the bowl of your stand mixer. Let cool for a couple of minutes.
  3. Once cooled, add brown sugar as well as granulated sugar to the bowl and mix until combined, about 2 minutes. Add eggs and vanilla.
  4. Next, mix in coffee granules, baking soda, and salt and mix until incorporated. Add flour and mix until combined. Fold in caramels, chocolate chunks, and chocolate covered espresso beans. Press dough into the prepared baking pan. Place in the oven and bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven, sprinkle with sea salt and let cool completely. Cut into squares and enjoy!

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Brown Butter Rice Krispie Treats Recipe

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Brown Butter Rice Krispie Treats Recipe – Enjoy the ultimate Rice Krispie Treats. These bars are packed with the wonderful flavor and aroma of brown butter and also happen to be one of the chewiest and gooiest treats everr!


I know what you might be thinking. Rice Krispie Treats. Really? We all know how to make them since they have been around forever.

Because I thought the same thing. Before attempting to make these, I was brainstorming ideas what else I could possibly add to these bars to bring them over the top.

Wait a second. We’re talking brown butter here. Outrageously nutty, buttery and reminiscent hints of caramel. Surely that had to be enough.

And boy was it ever.

Brown Butter Rice Krispie Treats Recipe


Total time: 10 minutes
Servings: 12

Ingredients

  • 5 1/2 cups Rice Krispie cereal
  • 8 tablespoons unsalted butter
  • 1 10 oz. bag marshmallows
  • 1/4 teaspoon salt

Instructions

  1. Thoroughly grease an 8-x-8-inch baking pan.
  2. Pour cereal into a large bowl. In a mid-sized saucepan over medium heat, brown the butter. Keep your eye on it while stirring frequently. As soon as the butter turns slightly brown, turn off the heat and add marshmallows to the pot. Stir until melted and thoroughly combined. Add salt.
  3. Pour marshmallow mixture over the cereal and combine until fully incorporated. Press into the prepared baking pan. Let cool and cut into squares.

Notes

  • Treats will keep up to 5 days stored in an airtight container.

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S’mores Cookies Recipe

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S’mores Cookies Recipe – With a dough made from graham cracker crumbs, milk chocolate chips, mini marshmallows and a square of Hershey’s chocolate bar on top…these soft, chewy, gooey cookies scream S’MORES!


I’ve never grown up eating s’mores, nor have I even been to camp to experience the ritual of making them.

So nope…not a speck of nostalgia do these treats strike.

As a matter of fact, I’ve only learned about their existence about a year after becoming a mother.  Thanks to Barney (the purple dinosaur of our imagination) for introducing me through a song my then toddler daughter loved.  Mmmm…S’mores!  Which quickly turned this simple creation into one of my all-time favorite flavor combinations.

You could read more about this eye-opening discovery of mine by clicking here, and while you’re at it make sure you give these Grilled S’more Sandwiches a go.

S’mores Cookies Recipe


Total time: 40 minutes
Servings: 16 cookies

INGREDIENTS 

  • 1 cup (120g) tightly packed graham cracker or digestive biscuit crumbs (I used 8 Digestive Biscuits ground into fine crumbs)
  •  1 1/4 cups (150g) all-purpose flour
  •  1/2 teaspoon baking soda
  •  1/2 teaspoon salt
  •  A pinch of cinnamon (less than 1/8 teaspoon)
  •  1/2 cup plus 1 tablespoon (128g) unsalted butter, softened at room temperature
  •  1/2 cup (100g) soft light brown sugar, packed
  •  1/3 cup (72g) granulated sugar
  •  1 teaspoon honey
  •  1 large egg, at room temperature
  •  1 teaspoon vanilla extract
  •  1 cup (172g) chocolate chips, I used Hershey’s milk chocolate chips
  •  1 cup (57g) mini marshamallows, I used Campfire brand (*see note)
  •  2 regular size (1.55 oz) Hershey’s Milk Chocolate Bars, plus extra if making cookie sandwiches
  •  Extra graham cracker pieces & mini marshmallows (optional)
  •  Large marshmallows, optional (if making s’mores cookie sandwiches)


INSTRUCTIONS

  1. Adjust oven rack to middle position and preheat oven to 350F/180C. Line 2 baking sheets with silicon baking mats or parchment paper; set aside.
  2. In a large bowl, whisk together graham cracker (or digestive biscuit) crumbs, flour, baking soda, salt, and cinnamon; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl and an electric hand mixer), beat the butter until smooth and creamy; about 1 minute.
  4. Add both sugars and beat together until lightened up in both texture and color and looks fluffy, 3 to 5 minutes. Mix in the honey until incorporated.
  5. Add in the egg and vanilla extract and mix until well combined.
  6. With the mixer running of lowest speed, gradually add in the flour mixture and mix until just incorporated. DO NOT OVERMIX.
  7. Add in the mini marshmallows and chocolate chips and lightly mix until just combined.
  8. Using an ice cream scoop or spoon, divide the cookie dough into 16 equal balls. Arrange dough balls, 2 inches apart on the prepared baking sheets, 8 dough balls per sheet.
  9. Press a Hershey’s chocolate square on top of each cookie ball and gently press down. Optionally, add a few broken graham cracker (or digestive biscuit) pieces and mini marshmallows onto the top of the dough for looks and a toasty marshmallow surface.
  10. Bake cookies 1 sheet at a time until cookies are golden brown, flattened but still puffy, and edges have begun to set but centers are still soft but no longer wet, 10 to 12 minutes. Set the timer to 10 minutes to check for doneness, then add 1 minute at a time if needed. Do NOT overbake or they’ll end up hard instead of soft and chewy. A trick to know that they’re done, is to lift the edge of the cookie with your finger, if it lifts, then they’re done, if its still too soft to lift then give it another minute or so. The cookies will continue to cook from the residual heat of the baking sheets as they cool.
  11. Transfer baking sheet to wire rack and let the cookies cool on the baking sheets, at least 15 minutes. Resist the urge to eat them right away or they’ll taste raw and undone. Store in an airtight container to maintain their softness.

TO MAKE A S’MORE COOKIE SANDWICH: (OPTIONAL)

  1. Roast a large marshamallow over a fire pit or over the stove burner rotating occasionally until golden brown or under the oven’s broiler placed in a pan. Transfer the roasted marshmallow (or two), on top of the flat side of a cookie and top with half of a Hershey’s milk chocolate bar (4 squares or more) or any other chocolate of your choice or NUTELLA. The heat of the marshmallow should be enough to melt the chocolate, if it doesn’t melt as desired then place the whole thing back in the oven for less than a minute or give it a quick spin in the microwave.
  2. Alternatively, you could melt the chocolate separately in the microwave and dollop it over the cookie before placing the toasted marshmallow. Place another cookie, right-side-up, on top of the chocolate. Gently press and enjoy right away.

RECIPE NOTES

  • I’ve found that the brand of marshmallows makes a difference in this recipe. I wouldn’t recommend Jet Puffed brand as they melt too much causing flatter, unevenly shaped cookies. Campfire brand works great here as the marshmallows hold their shape really well.
  • Make sure you use the soft kind of brown sugar that feels and looks like damp sand like Dominos brand. Avoid the coarse, granular type of brown sugar like demerara. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry.
  • Cookie dough balls could be chilled in the fridge for up to 3 days or frozen for up to one month in a zipper lock bag. Bake straight from frozen. You might need to add an extra 2 minutes to the baking time.


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