Easy Fudgy Brownie Mix M&M Cookies

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September has always been the busiest time of year for Chris at work, which usually causes him to get home after Bradley's bedtime. Therefore, I try to fill up our nights so Bradley and I aren't stuck alone in the house all evening. 

My sister-in-law invited Bradley and I over for dinner last week since she knew Chris would be working late, and since I hate showing up to people's houses empty-handed (and since I know my niece loves chocolate!) I wanted to bring something chocolaty and delicious for dessert. These cookies fit the bill since they didn't take too long and I knew they'd be scrumptious...especially with the addition of M&M's. Enjoy!

Printable Recipe

Ingredients

• 1 (18 oz.) box Fudge Brownie Mix
• 1/2 cup flour
• 1/4 cup vegetable oil
• 2 eggs
• 3 tbsp. water
• 1 cup M&M's

Preheat oven to 350 degrees F.

In a large bowl, mix the brownie mix, flour, oil, eggs and water until combined. Gently fold in the M&M's. 

Scoop the batter into 2 tbsp. mounds on a non-stick baking sheet. Repeat with the remaining batter.

Bake for 9-10 minutes or until cookies are set. Allow to cool on a cookie rack and store in an airtight container.

Source: SK Original

S'mores Brownies

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I absolutely adore s'mores, but it's not always convenient to make them. My simple solution is putting the s'mores toppings on other adored treats. Such as brownies! This way you get moist, rich brownies combined with the tasty summer treat that we all know and love. But now you can make them year-round in the convenience of your own kitchen! Enjoy!

Printable Recipe

Ingredients

• 4 large eggs
• 1 1/4 cups cocoa powder
• 1 tsp. salt
• 1 tsp. baking powder
• 1 tsp. espresso powder, optional
• 1 tbsp. vanilla extract
• 1 cup (2 sticks) unsalted butter
• 2 1/4 cups sugar
• 1 1/2 cups all-purpose flour
• 2 cups semi-sweet chocolate chips

Toppings:

• 2 whole graham crackers, broken into pieces
• 2 cups mini marshmallows
• 1 cup semi-sweet chocolate chips

Preheat the oven to 350 degrees F. Lightly grease a 9" x 13" pan.

Crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.

In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Continue to heat, just until the mixture is hot, but not bubbling.

In the bowl of a stand mixer, pour in the butter mixture. Add the cocoa mixture, mixing until combined. Add the flour and chips, stirring until smooth.

Spoon the batter into a lightly greased 9" x 13" pan.

Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. Remove them from the oven. 

Set oven to broil. Sprinkle graham crackers, marshmallows and chocolate chips over top of cooked brownies. Place under the broiler for 1-2 minutes or until marshmallows are golden brown.

Source: SK Original

Brownie Cookies

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I need to remember these cookies. You know when you want something sweet, delicious and homemade, but you want it to be quick and easy? This is that recipe. This is the recipe you keep on hand for when you want a homemade treat with little prep and a short amount of baking time. Remember these cookies!

I'm totally going to forget.

But it helps that they are incredibly delicious. They are exactly like the title says: brownies in the form of cookies. They're soft and moist like brownies, but in the form of a fun little bite-size cookie. They're not overly chocolaty, but they're sweet enough to satisfy any sweet tooth. I loved these and so did my family. Enjoy!

Printable Recipe

Ingredients

• 2 blocks (2 oz., weight) baking chocolate (unsweetened or bittersweet)
• 2 sticks butter, softened
• 2 cups sugar
• 3 whole large eggs
• 1 tbsp. vanilla
• 2 1/4 cups flour
• 1/4 cup plus 1 tbsp. cocoa powder
• 1 tsp. baking powder
• 1/2 tsp. salt
• Powdered sugar, for dusting

Preheat the oven to 350 degrees F. Line a baking sheet with a baking mat or parchment paper and set aside.

Melt the chocolate in the microwave, stir, and let it cool.

Use a hand mixer to mix the butter and sugar together until fluffy and combined. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then the vanilla. Scrape the bowl once more and mix.

Combine the flour, cocoa powder, baking powder, and salt in a separate bowl. Stir it together, then add it in scoops to the mixing bowl with the mixer on low. Scrape the bowl once and mix one final time until all combined.

Scoop generous tablespoons onto prepared baking sheet. Bake for 11 minutes until puffy and set.

Remove them from the oven, let them sit on the pan for 1 to 2 minutes, then remove them to a baking rack to cool completely. Once cool, sprinkle generously with powdered sugar.

Source: Pioneer Woman

Walnut and Chocolate Chunk Blondies

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Blondies are a girl's best friend. Well, maybe just my best friend--I won't speak on behalf of all girls. But they are so dang good. Chocolate? And butter? And brown sugar? You need to make these. Like, yesterday.

They taste pretty similar to chocolate chip cookies, which is thanks to all that brown sugar. That delicious, glorious brown sugar. But they're not cookies; they're bars. And they are SO so moist. Just to add a little extra crunch and deliciousness, walnuts are also tossed into the mix. You can leave those out if you really want to, but I love 'em in there. Just in case you need to hear it again, these bad boys are SO stinkin' good. Enjoy!

Printable Recipe

Ingredients

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1 cup light brown sugar, lightly packed
• 1/2 cup granulated sugar
• 2 tsp. vanilla
• 2 large eggs
• 2 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. kosher salt
• 1 cup walnuts, chopped
• 1 (11.5 oz.) bag semi-sweet chocolate chunks

Preheat the oven to 350 degrees. Grease 9x13-inch baking pan and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy. 

With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl. 

In a small bowl, sift together the flour, baking soda and salt and with the mixer still on low, slowly add flour mixture to the butter mixture. 

Fold in the walnuts and chocolate chunks with a rubber spatula.

Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly. Don't overbake! A toothpick may not come out clean. Cool completely in the pan and cut into bars.

Source: Adapted from Ina Garten

Milano Cookie Brownies

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I typically don't buy cookies from the grocery store, unless they're something that just can't be replicated. Oreos, Fig Newtons and Nutter Butters top that list. Also on that list? Milano cookies. And I only buy them when they're on sale. It's a little rule I have. I'm annoyingly frugal like that.

So when my favorite Milano cookies were on sale, I snagged a bag and couldn't wait to get them home. I dunked one in milk and it was pure bliss. But with the rest of the bag I decided to bake them into one of my favorite treats: brownies! I just split up the brownie batter and layered them in the middle. The result was a soft and chewy concoction of two of my favorite sweet treats! A fudgy, chocolaty brownie and a light and buttery Milano cookie. Enjoy!

Printable Recipe

Ingredients

Makes 9 brownies

• 2 large eggs 
• 1/2 cup cocoa powder 
• 1/2 tsp. salt 
• 1/2 tsp. baking powder 
• 1/2 tbsp. vanilla extract 
• 1 stick unsalted butter 
• 1 cup semi-sweet chocolate chips 
• 1 1/4 cups sugar 
• 3/4 cup all-purpose flour 
• 14 Milano cookies 

Preheat the oven to 350 degrees F. Lightly grease a 8x8" pan. 

Crack the eggs into a bowl, and beat them with the cocoa, salt, baking powder and vanilla until smooth.

In a saucepan set over low heat, melt the butter. Add chocolate chips and stir until melted. Add sugar and stir until combined. Remove from heat.

Add the butter mixture to the cocoa mixture and stir. Add the flour, 1/4 cup at a time, and mix until just combined.

Spoon half of the brownie batter into the prepared pan. Place the Milano cookies on top of the batter in an even layer. Top with remaining brownie batter.

Bake the brownies for about 25-28 minutes, until a toothpick comes out clean. Remove them from the oven and cool on a rack before cutting into 9 bars.

Source: SK Original

Christmas Cookie (and Dessert!) Round-Up

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Here is a list of my favorite Christmas cookies (and desserts!) of all time! Whether you're making them as gifts, for a cookie exchange, a potluck at work, or just to enjoy with your family, I promise all of these won't disappoint! Enjoy and get to baking!

Chocolate Dipped Coconut Macaroons

Double-Chocolate Chip Cookies

Chocolate Chip Cookie Dough Fudge

Chocolate-Covered Peanut Clusters

Buckeye Bites

Triple Chocolate Cake Mix Cookies

Nutella Sandwich Cookies

Chocolate Chip Blondies

No-Bake Nutella and Peanut Butter Cookies

Nutella Peanut Butter Thumbprint Cookies (Gluten-Free)

Poppyseed Bread

White Chocolate Macadamia Nut Brownies

White Chocolate Macadamia Nut Cookies

Nutella Oatmeal Thins

Raspberry Crumb Bars

Nutella Filled Sugar Cookies

Lofthouse Sugar Cookies

Funfetti Cake Balls

Chocolate Chip Cookies

Peanut Butter Cookie Cups

Outrageous Chocolate Cookies

Struffoli (Italian Honey Balls)

Oreo Truffles

Iced Sugar Cookies

Cinnamon Sugar Pecans

Black and White Cookies

Kitchen Sink Brownies

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Have you heard the expression "Everything but the kitchen sink?" That's what these brownies include. Brownie, chocolate chips, chocolate chip cookies, peanut butter cups. Well, not everything but the kitchen sink, but it's a lot of extra stuff! Got extra Halloween candy lying around? Just throw it in this mix!

Bradley and I made these for Chris, so I threw in a bunch of extra sweets that he enjoys and would compliment a rich, chocolate brownie. The brownie itself was extremely moist and very chocolatey, so it would easily pass on its own. But who could deny the opportunity to throw in so many other delicious sweets? Modify the extras to meet your liking...nuts, white chocolate chips, coconut. Regardless these will be stinkin' good!

Printable Recipe

Ingredients

• 1 1/2 cups flour
• 1 cup unsweetened baking cocoa
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1 1/2 cups butter, melted
• 1 1/2 cups granulated sugar
• 1 1/2 cups packed brown sugar
• 4 eggs
• 1/4 cup brewed coffee
• 2 tsp. vanilla
• 1 cup chocolate chip cookies, chopped
• 3/4 cup peanut butter cups, chopped
• 1/2 cup milk chocolate chips

Heat oven to 325 degrees F. Rub a 13x9- inch pan with butter. Set aside.

In small bowl, mix flour, cocoa, baking powder, baking soda and salt; set aside. 

In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until smooth. Add eggs, coffee and vanilla; beat just until blended. On low speed, beat in flour mixture until blended. Stir in remaining ingredients. Spread batter evenly in pan.

Bake 55 to 58 minutes or until toothpick inserted 2 inches from edge of pan comes out almost clean.

Cool completely in pan on cooling rack, at least 2 hours. Cut into 6 rows by 4 rows. Store in an airtight container.

Source: Adapted from Betty Crocker

Chocolate Chip Blondies

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I've always loved Blondies. They're like chocolate chip cookies, but in the form of bars. Or like brownies, without all the extra cocoa powder in the batter. I think anything made with copious amounts of brown sugar has to be delicious, and these were no exception.

They smell delicious while baking and are even better when your teeth sink into them. Serve these warm with a cold glass of milk and your family will be thanking you. Enjoy!

Printable Recipe

Ingredients

• 1 1/2 cups packed brown sugar
• 1/2 cup butter, melted
• 2 eggs, lightly beaten
• 1 tsp. vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F.

In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips.

Spread into a greased 13-in. x 9-in. baking pan. Bake for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.

Source: Taste of Homes

Fudgy Rocky Road Brownies

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Every year we go to Bingo night at my nephew's school, and every year I volunteer to make a treat for the bake sale that goes on that same evening. My sister-in-law helps run the event, so I figure it's the least I can do to help out.

I decided to go with brownies this year, but I wanted to make them with a twist. They needed to be something that would grab people's attention and make them buy some! I opted for Rocky Road Brownies because....well, why not? I had to make these sans nuts because of the restrictions at the school, but I bet they would make these even better. The brownie is fudgy with nestles of chocolate chips and marshmallow hidden throughout. Enjoy!

Printable Recipe

Ingredients

• 12 oz. semi-sweet chocolate chips, divided
• 2 sticks unsalted butter
• 1 1/4 cup sugar
• 4 large eggs
• 3/4 cup plus 2 tbsp flour
• 1/2 tsp. salt
• 2 1/2 cups mini marshmallows, divided
• 1 1/2 cups chopped walnuts, divided (optional)

Preheat oven to 350 degrees F. Grease a 9x13" baking pan and set aside.

In a large microwave-safe bowl, melt 1 cup chocolate chips and butter. Stir in sugar; cool slightly. Whisk in eggs. Stir in flour and salt. Stir in 1/2 cup chocolate chips, 2 cups marshmallows and 1 cup walnuts.

Pour into baking pan. Bake 30 minutes.

Sprinkle top with remaining 1/2 cup chocolate chips, 1/2 cup marshmallows and 1/2 cup walnuts. Press them down lightly. Return to oven for 2 minutes or until marshmallows are puffed.

Cool completely; refrigerate until firm. Cut into bars and serve.

Source: Marlene Sorosky Gray

White Chocolate Macadamia Nut Brownies AND Cookies

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Happy Cookie Day! Today starts the beginning of my cookie showdown. I'll be featuring all different types of cookie/dessert recipes from now until Christmas so I can help with all of your baking needs. Whether you're looking for a cookie exchange idea, edible gifts for your colleagues, or you just want to switch up your Christmas dessert menu, I've got a bunch desserts lined up just for you.

And I'm kicking it off with a double whammy. I'm not a fan of white chocolate in general, but white chocolate chip macadamia nut cookies have always been at the top of my favorite cookie list. Don't ask. 

The soft texture of the cookie/bar and the crunch of the macadamia nut is the best, especially since macadamia nuts sort of melt when you bite into them. Don't ask about that either. Just give either one of these a try because they are incredible. Enjoy!

Printable Recipe

Ingredients for Brownies:

• 1 cup plus 2 tbsp. all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 3/4 cup packed light brown sugar
• 1/3 cup butter or margarine, softened
• 1/2 tsp. vanilla extract
• 1 large egg
• 1 cup (6 oz.) white chocolate chips
• 1/2 cup macadamia nuts, coarsely chopped
• 1/2 cup coconut flakes (optional)

Preheat oven to 350° F. Grease 8-inch square baking pan.

Combine flour, baking powder and salt in medium bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels, nuts and coconut. Press into prepared baking pan.

Bake for 25 to 30 minutes or until golden brown and a toothpick comes out clean. Cool completely in pan on wire rack. Cut into bars.

Ingredients for Cookies:

• 1 2/3 cups all-purpose flour
• 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 3/4 cup packed light brown sugar
• 3/4 cup butter or margarine, softened
• 1/3 cup granulated sugar
• 1 tsp. vanilla extract
• 1 large egg
• 2 cups (12-oz.) white chocolate chips
• 3/4 cup chopped macadamia nuts, chopped
• 1 cup flaked coconut, toasted (optional)

Preheat oven to 375° F.

Combine flour, baking powder, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels, coconut and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 8 to 11 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Source: Bars and Cookies Adapted from Nestle