S’mores Cookie Bars

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There is nothing quite like S’mores, they are a warm, gooey, scrumptious bite of heaven. They are without a doubt one of my most favorite desserts and they are always a crowd pleaser as well. I love this particular recipe because it makes it easy to serve them up to a bunch of people without having to make them one by one. In fact, they are so easy to make that even your kids will be able to whip these up, it’s the perfect recipe for those little budding chefs to try their hand at!

These amazing S’mores Cookie Bars comes from one of my favorite baking sites, Sally’s Baking Addiction , you can click right here to link to the original recipe. These are absolutely perfect as written, the only minor change that I made was to use bittersweet chocolate chips instead of semi-sweet because I really love dark chocolate.

Take note, when the bars are done baking, it is very important that you allow them to cool completely otherwise they will be a warm, gooey mess and very difficult to cut. However, if you don’t care about appearances, attack that pan and go crazy! I always love a nice warm S’mores so even if they have cooled and been cut, you can give them a quick zap in the microwave to warm back up. Any leftover bars will keep for about a week in a tightly covered container. Enjoy!

Ingredients

  • 1/2 cup (115g) salted butter, room temperature
  • 3/4 cup (150g) packed brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg, room temperature
  • 1 cup (125g) all-purpose flour
  • 1 cup (100g) graham cracker crumbs (about 9-10 graham crackers)
  • 1/2 teaspoon baking powder
  • 1 and 1/4 cup (225g) semi-sweet chocolate chips
  • 1 heaping cup marshmallow creme

Instructions

Preheat oven to 350°F (177°C). Line an 8×8 or 9×9 square baking pan with aluminum foil, leaving enough overhang on the sides to easily remove the bars when they have cooled. Set aside.

In a large bowl using handheld or stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium-high speed. Beat for about 2 minutes until smooth and combined, then add the vanilla extract and egg, beating until combined. Scrape the sides of the bowl down as needed. Set aside.

Toss the flour, graham cracker crumbs, and baking powder together until combined. With the mixer running on low, slowly add the dry ingredients into the wet ingredients. Mix until combined.

Press 2/3 of the graham cookie dough into prepared pan. Spread the marshmallow creme on top. Sprinkle the marshmallow creme with chocolate chips. Mold the remaining cookie dough into flat pieces and layer on top of the chocolate chips. (There will not be enough dough to make one single layer so some chocolate chips will be exposed.)

Bake the bars for 25 minutes, or until the top is lightly golden brown. Allow to cool completely with the pan set on a wire rack before cutting into squares. Bars stay fresh covered tightly at room temperature for up to 1 week.

Thick and Fudgy Brownie Cookies

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I’ve been making these fudgy brownie cookies for years and they are always a hit with everyone. They are SO good. Soft, fudgy, and bursting with chocolate flavor. The best part? They are super easy to make and require only a few ingredients that most everyone will have on hand. For this batch I added some Sno-Caps® candy to the top but you can either leave them plain or add any other topping that you wish. Be sure to watch these cookies closely as they bake. They can go from perfect to overdone quickly and you want to be sure to not overbake them or you’ll lose that soft, fudgy middle.

These cookies also make great holiday gifts! I’ve made big batches of them, packaged them nicely into holiday cookie tins and then secured a bag of good quality coffee to the top of the tin with pretty, festive ribbon. It’s the perfect gift for bus drivers, teachers, group leaders or anyone else on your holiday gift list! You could even assemble the dry ingredients into Mason Jars and secure the recipe to a tag on the jar and that way your gift recipients can make a batch of fresh, warm cookies at home. These are also great cookies to bring for your next cookie swap! Enjoy!!

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 2/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 egg plus 1 egg yolk
  • 1 tsp pure vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 cup cocoa powder (the darker the better)
  • 1/4 tsp baking soda
  • 1 tsp Kosher salt
  • 3 tbs heavy cream
  • 1 cup chocolate chips

Instructions

Preheat oven to 350. Line cookie sheets with parchment paper or Silpats.

Cream the butter and sugars. Add in egg, yolk and vanilla.

In a separate bowl, whisk together flour, cocoa, baking soda, and salt. Gradually add half of the dry mixture to the butter mixture.

Pour in the heavy cream and mix until combined. Add remaining dry ingredients and mix well. Fold in the chocolate chips.

Scoop 2 tbs of dough (I use a medium cookie scoop) onto the cookie sheets. Flatten tops slightly and leave about 1.5″ between cookies. Bake for 9-11 minutes. The tops should be puffy, rounded and set. DO NOT OVERBAKE or they’ll be too dry. Let cool on cookie sheets for a few minutes and then transfer to wire racks to cool completely.

Makes exactly 2 dozen cookies.

 

Chocolate Chip Cookie in a Mug

Mug Cookie

You know those times when you have a hankering for a freshly baked cookie but you don’t have the desire to make a whole batch AND you’re way too impatient to wait for them to bake? Enter the “Chocolate Chip Cookie in a Mug“. It takes about 2 minutes to throw together and it cooks in less than a minute in the microwave. Within no time you will have a delicious, warm, ooey gooey cookie to enjoy!

I came across this recipe on a community forum board (shout out to  NervousNell for posting) and I immediately went into the kitchen to give it a try! The recipe was developed by Melissa from the No. 2 Pencil baking blog and the original recipe can be found here: Chocolate Chip Cookie in a Cup .

I like super soft, almost raw in the middle cookies so I under baked my cookie by just a few seconds but if you prefer a more baked cookie, microwave it for the full 60 seconds. I also used dark chocolate chips instead of semisweet but either will work just fine in this recipe. While this wasn’t the most amazing, knock your socks off cookie I’ve ever eaten it it was definitely yummy enough to satisfy my craving while also controlling my portion size. No worries here about pounding 25 cookies in ten seconds!! This is a “one and done” serving so you can enjoy this sweet treat without any guilt that you overdid it.

Ingredients

  • 1 tbs unsalted butter
  • 1 tbs granulated white sugar
  • 1 tbs of firmly packed dark brown sugar
  • 1/2 tsp vanilla extract
  • small pinch of Kosher salt
  • 1 egg yolk
  • scant ¼ cup of all-purpose flour (slightly less than ¼ of a cup)
  • 2 heaping tbs of semisweet chocolate chips, plus more for topping

Instructions

Melt butter in the microwave. Add in the sugars, vanilla, and salt and stir. Add in the egg yolk, stir. Add in the flour, stir together until well combined. Add in the chocolate chips and give a final stir. Top the cookie dough with a few more chocolate chips.

Cook in microwave for 40-60 seconds. Do not go past a minute or the cookie will be over baked. Serve warm.