If you haven’t already noticed, I have a bit of an obsession with cookie bars. See, I LOOOOOVE cookies but I HAAAAATE rolling and dropping them and baking 2-3 sheets of cookies per batch of dough. I’d much rather throw it all into one pan and bake it once, cut them when they’re cool and BAM! Cookies!
So yeah, I make them a lot. I make them with all kinds of different candies and chocolates in them and I usually end up eating most of them. Okay, well… not most of them… I always share, but not many. tee hee
Today’s cookies come from a recipe by I found on How Sweet It Is. Now, she turned this recipe into actual cookies and used different candies and chocolate in it… but the idea is still the same. It all equals YUM.
White Chocolate Chip and M&M Cookie Bars
Yield: About 18 cookie bars
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
2 cups + 2 Tbsp flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp unsalted butter, melted
1 cup brown sugar, lightly packed
1/2 cup sugar
2 medium eggs + 1 medium egg yolk, at room temperature (If you have large eggs, just omit one full egg)
2 tsp vanilla extract
1 cup M&Ms
1 cup white chocolate chips
Preheat oven to 350 F degrees. Line bottom of 9x13 pan with parchment paper and grease/butter sides and bottom of the pan.
In a medium bowl, sift together the flour, baking soda and salt.
In a large bowl, whisk together the sugars breaking up any large clumps. Add the melted butter and whisk until smooth.
Add the eggs and vanilla and whisk until incorporated.
Add the flour and mix together using a spatula. Scrape the sides of the bowl often to make sure all the flour is incorporated.
Fold in the M&Ms and white chocolate chips.
Pour dough into prepared pan and spread evenly into the sides and corners. Sprinkle a few extra M&Ms on top and gently press down. (These are so they're pretty when you cut them!)
Place in freezer for 10 minutes to set. (Or if you have longer and aren't impatient like I am, put it in the fridge for 30 minutes to an hour.)
Bake for 18-22 minutes or until edges are brown and the center has begin to set and is no longer runny/gooey. Do not over bake.
Allow to cool in pan on a wire rack almost completely before cutting.
To cut, flip pan over onto a cutting board and cut into squares.
I’m always in the mood to bake. Especially when I don’t have to dirty up my stand mixer. Especially when it’s cloudy and rainy outside. Especially when I have no plans for the day. Especially when I already have pie and cupcakes in my kitchen. Especially when I am craving chocolate. Especially when… oh, uhm… well… I guess whenever really!
Remember those peanut M&M in German colors I found a few weeks ago at the Edeka here in Germany? Well, I haven’t gotten around to using them yet… until today. But hmm… what should I put them in? While browsing Pinterest, I came across a pretty simple recipe for brownies from Buns in My Oven which I used as my inspiration for these brownies. Fudgey brownies are my weakness, so I was sure I’d love this recipe!
Just a little note on these brownies, they are super sweet and call for a lot of sugar. If you want them less sweet, I’d cut the sugar by at least 1/2 a cup… maybe more. Also, they are really super fudgey, so if you want more cake like brownies, use only 2 eggs.
PS… These would be really good minus the M&Ms and add a cup of peanuts. The crunch and saltyness of the peanuts go really well in these brownies… I found myself wanting more peanut in each bite!
Peanut M&M Brownies
Yield: 12 brownies
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
1 cup unsalted butter
1 3/4 cups sugar
1/2 cup brown sugar, packed
3/4 cup cocoa powder
1 Tbsp vanilla
2 tsp espresso powder
1 1/2 cups flour
1 tsp baking powder
1 tsp salt
1 cup chocolate chunk
1-2 cups Peanut M&Ms, divided
Preheat oven to 350 F degrees. Butter a 9x13 baking pan. I also lined the bottom with parchment paper.
In a large bowl, whisk together the flour, baking powder and salt. Set aside.
In a medium sauce pan, melt the butter on low-med heat. Whisk in the sugars and cook 1-2 minutes until the sugar has completely dissolved, whisking constantly.
Add the vanilla extract, cocoa powder and espresso powder and whisk until dissolved, about 2 minutes.
Fold the butter/chocolate mixture into the flour mixture until just combined. DO NOT OVER MIX.
Add the eggs and whisk until combined.
Fold in the chocolate chunks & 1 cup of the M&Ms. Use your spatula to scrape the sides and fold a few times to ensure everything is combined.
Spread batter into prepared baking pan.
Use the remaining M&Ms to place on top of the batter. It's always best when you have a few M&Ms showing on top!
Baking 27-33 minutes or until the edges are firm and the center is still a bit soft. Allow to cool in pan before removing to cut and serve.
I don’t know what my obsession with M&Ms is lately, but I seem to be buying out the stock of them in the store and baking EVERYTHING with them. Maybe it’s because I like how colorful they make my cookies rather than using chocolate chips…. maybe it’s just cause I love chocolate… or maybe… well who cares, I just love them!
I’m pretty sure a lot of you have seen the chocolate chip cookies that have been floating around Pinterest and the internet that require 36 hours of chilling before baking. I had often wondered myself what all this chilling really does for a cookie… I have never really tried it with a cookie other than my Chocolate Crinkle Cookies, but reading all these blogs talk about how amazing their cookies were after a prolonged chill… I got to wondering if this would work with other cookie dough recipes?
Peanut butter cookies are similar in ingredients to the chocolate chip cookie, brown sugar, butter, egg, flour, etc etc so I thought it might work. Plus, everything I’d read about this long chill, the cookies turn out crisp on the edges and chewy in the centers… which is exactly what I wanted for these peanut butter cookies.
So, I’m patient… but I’m not THAT patient. I didn’t chill these cookies for 36 hours, I made it about 19 hours. But… I’m thinking that it’s a perfect amount of time because the cookies turned out perfect!! Chewy in the middle, a bit crisp on the edges, golden brown and so good!
Chunky Peanut Butter M&M Cookies & Cookie Bites
Yield: About 32 3in cookies + 24 cookie bites
Prep Time: 18 hours
Cook Time: 11 minutes
Total Time: 18 hours11 minutes
These peanut butter cookies are the perfect combination of crisp edges with chewy centers with a peanut & M&M in every bite!
2 1/2 cups flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, slightly soft but still cold
1 1/2 cups brown sugar, packed
1/2 cup sugar
1 cup creamy peanut butter
1 Tbsp vanilla
1 cup unsalted peanuts, chopped into chunks
1 12.6oz bag of M&M candies
1/2 cup sugar for rolling cookies
In a medium bowl, sift together the flour, baking powder, baking soda and salt. Mix in the chopped peanuts and set aside.
In the bowl of an electric mixer, cream together the peanut butter, butter and sugars for 3-4 minutes.
Add the eggs one at a time and vanilla and cream for another 3 minutes. Make sure to scrape the sides of the bowl often to ensure everything is incorporated.
Add the flour mixture in two parts, mixing until just combined.
Fold in the M&Ms using a spatula (NOTE: You can use your mixer for this, but make sure you do it on low so the M&Ms don't break.)
Cover dough and refrigerate overnight or at least 18 hours.
Preheat oven to 350 F degrees and line cookie sheets with parchment paper.
Roll out 2 inch balls of dough and coat with sugar.
Place balls on cookie sheet 2 inches apart and press down with a fork in a criss-cross pattern until slightly flattened.
Bake for 10-12 minutes or the cookie is slightly golden brown. NOTE: DO NOT over bake these cookies!! You want the middles to seem gooey still! I baked mine exactly 11 minutes, but every oven varies.
Allow to cool on pan for 3-4 minutes before removing to wire rack to cool completely. (Or if you're like me, you'll eat them straight from the oven!)
Keep dough refrigerated between batches so it stays chilled.
Spray lightly the insides of a mini muffin pan with cooking spray.
Place 1in balls of cookie dough into each opening.
Bake at 350 F degrees for 7-9 minutes or until the edges are slightly golden brown.
Allow to cool at least 5 mins in pan. Use a toothpick to pop out each bite. NOTE: If you try to remove the cookie bites too early, they may fall apart. You want to give them enough time to set up before removing.
I’ve only got a few more days of baking until my baby arrives! And since I cleaned my baking corner this weekend, I realized I have a TON of half used bags of chips, pretzels and M&M’s to use up before they go bad! So today, I decided to make some cookies… Cowboy Cookies!
I’ve often wondered though… what exactly goes into a Cowboy Cookie? I did a little digging online and couldn’t really find a solid history of the cookie. I’ve seen them made with everything from nuts and coconut to oats and raisins and of course… chocolate! I kinda always thought of these cookies as a “whatever you’ve got left in your kitchen” type of cookie. So, that’s what I’m going with today.
These cookies have butterscotch, white chocolate, and semi-sweet chocolate chips, M&M’s and pretzel chunks. Oh… and a special little ingredient for some added kick: espresso powder! (Everything but the kitchen sink!) I’ve made a cookie before with pretzels in them and everyone who ate them were surprised at how tasty they were… but pretzels in cookies? Ya just gotta try it! YUM!
I made a double batch of these so I could take them into my husband’s office… made a few jumbo cookies and a few regular size too. I’m pretty sure the soldiers will love them!
Yield: 2 dozen jumbo cookies & 2 dozen regular size cookies
Prep Time: 20 minutes
Cook Time: 9 minutes
Total Time: 29 minutes
These cookies are perfect for all the leftover stuff you've got in your baking pantry! Just throw "whatever" into the batter and you've got some pretty tasty Cowboy Cookies!
1 cup unsalted butter, room temperature
1 cup sugar
1 cup brown sugar
4 tsp vanilla
4 1/2 cups flour
2 tsp baking soda
1 tsp salt
1 tsp espresso powder
1/2 cup butterscotch chips
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips (I used a combo of mini and regular size chips just because that's what I had on hand)
1/2 cup of M&M's + a few more to put on top
1 cup pretzel chunks + a few more to put on top (I used pretzel rods, but any kind of coarse chopped pretzels will work. You want chunks, not too fine.)
Preheat oven to 375 F degrees. Line cookie sheets with parchment paper.
In a large bowl, whisk together the flour, baking soda, salt and espresso powder.
In the bowl of an electric mixer, cream together the butter and sugar - about 2 minutes.
Add the vanilla and eggs, scrape the sides of the bowl and beat on high for 4-5 minutes. You want this mixture to be light in color and fluffy.
Add the flour mixture and mix on medium until combined. Scrape the sides of the bowl to make sure it's all incorporated.
Add the chips and M&M's and mix until combined.
Fold in by hand the pretzels - you don't want them to break into pieces.
For larger cookies, scoop 8 golf ball size balls of dough onto cookie sheet. Place a couple extra pretzel chunks and M&M's on top of each ball. Bake 9-11 minutes or until edges and top start to brown.
For regular size cookies, scoop tablespoon size balls of dough onto cookie sheet. Place 1-2 extra pretzel chunks and M&M's on top of each ball. Bake 8-9 minutes or until edges and top start to brown.
Let cool on cookie sheet for 1 minute before removing to a wire rack to cool completely.
Earlier this week I saw a recipe (by What Megan’s Making) for some cosmic brownies that looked like they needed to be made in my kitchen… like ASAP. So, I bookmarked the recipe, Facebooked about needing brownies in my life… and then seriously, made it happen.
Usually when I bookmark a recipe, it stays there for a few days until I muster up the energy to make them. But… not these brownies. Two bowls, no mixer and only 18 minutes in the oven. Seriously, it only took 45 minutes before I was putting one in my mouth.
The original recipe called for mini M&M’s on top… but I didn’t have any. So I used rainbow sprinkle jimmies. I also tweaked the ganache recipe a bit too.
So uhm yeah… make these.
Yield: 12 brownies
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Thick, chewy brownies topped with a dark chocolate ganache... perfect Friday night treat for the family!
1 cup sugar
2/3 cup brown sugar, packed
3/4 cup (1 1/2 sticks) unsalted butter, melted
2 Tbsp water
2 large eggs
2 tsp vanilla
1 1/2 tsp espresso powder
1 1/3 cups flour
3/4 cup unsweetened cocoa
1/2 tsp baking powder
1/4 tsp salt
3/4 cup heavy cream
7 oz 84% cocoa dark chocolate
1 1/2 Tbsp butter
pinch of salt
Rainbow Sprinkles/Jimmies to sprinkle over the top
Preheat oven to 350 F degrees. Grease bottom of 13x9in metal pan with butter then line with parchment paper and butter top of paper and sides of the pan. Set aside.
In a large bowl, whisk together the sugars, melted butter, eggs, water, and vanilla until smooth.
In another large bowl, whisk together the flour, cocoa, espresso powder, baking powder and salt.
Add the flour to the wet mixture and whisk until combined, about 25 strokes. Do not over mix.
Pour batter into greased pan and spread evenly with an spatula.
Bake 17-19 minutes or until a toothpick comes out with crumbly brownie, no wet batter.
Allow to cool on a wire rack for 10-15 minutes before frosting with ganache.
While the brownies are baking, prepare the ganache.
Chop the chocolate into very fine pieces and place in a medium glass bowl.
In a small sauce pan, heat the cream until simmering. Do not boil.
Pour the cream over the chocolate and stir until smooth. NOTE: If chocolate seems too thick and does not smooth out, add a few more tablespoons of heavy cream and mix in until it becomes smooth.
Stir in the salt.
Add the butter and mix until smooth.
Pour the ganache over the brownie while still in the pan. Use a spatula to spread.
Top with Rainbow Jimmies.
Put in the freezer for 20 minutes to allow the ganache to set up/harden or if you're more patient, just leave it out to cool completely and harden. (I'm not that patient!)