Hot Cocoa Cookie Bar Recipe

I can’t get over the fact that Frozen Hot Chocolate is an oxymoron. But even though it sounds wrong, I can guarantee that the flavors are anything but! All of the components of this cookie bar are fantastic. You get a nice fudgy hot chocolate flavored cookie bar and a thick / smooth / creamy hot cocoa mousse with fun little marshmallows on top. It is an indulgent dessert that really isn’t that much effort (feels like another oxymoron, but it’s true!). Whether you’re making these for a hot summer’s day or in the dead of winter, they’re sure to warm you with happiness without making you break a sweat.

If you’re not looking for a cookie bar recipe today, I also have a Frozen Hot Cocoa Cookie recipe (it’s a Crumbl dupe and it’s incredibly delicious too!).

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post. 

Hot Cocoa Cookie Dough

• Salted butter, softened – I like to use salted butter, but you can sub in unsalted butter if that’s your preference. I would just add an extra pinch of salt to the dough. 
• Brown sugar
• Granulated sugar
• Eggs
• Corn syrup – The corn syrup will help the cookie bar be rich, thick, and chewy. 
• Vanilla extract  – This provides the best flavor base for these cookie bars.
• All-purpose flour
• Dutch processed cocoa – You can also use unsweetened cocoa powder. 
• Hot cocoa mix powder only – You will actually use the powder you would make hot cocoa with. 
• Corn starch – The corn starch helps keep the cookie bars ultra soft. 
• Baking soda
• Salt 
• Milk chocolate chips – Use your favorite! I used Ghirardelli milk chocolate chips. 

Hot Cocoa Mousse + Toppings

• Heavy whipping cream – You need whipping cream to get the mousse texture. 
• Powdered sugar
• Hot cocoa mix powder only 
• Dutch processed cocoa
• Mini marshmallows – I used regular mini marshmallows, not dehydrated marshmallows.

How to Make Hot Cocoa Bars

1. Preheat the oven to 350°F (180°C) and prepare a 9×13 pan by spraying with a non-stick spray or lining with parchment (let some hang over the side for easy removal!). Set aside. 
2. Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture. This will take about 2 minutes. 
3. Scrape down the sides and add in the eggs, corn syrup and vanilla. Mix until thoroughly combined.
4. Next, add the flour, cocoa powder, hot cocoa mix, corn starch, baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
5. Add in the chocolate chips and fold in until incorporated. 
6. Press the dough into the 9×13 pan and bake at 350°F (180°C) for 15-17 minutes. The cookie bars should puff up and the edges will begin to crackle.
7. Pull the bars out of the oven and set down forcefully to allow the expanded air to deflate. This will create a very fudgy bar texture. Allow the cookie bars to cool completely.
8. Once cool, make the hot cocoa mousse. Add the heavy whipping cream to the bowl of a stand mixer (or a large bowl if using a hand mixer). Beat on medium-high speed until it begins to thicken.
9. Reduce the speed and gradually add the powdered sugar, hot cocoa mix, and cocoa powder. 
10. Once incorporated, increase the speed to high and whip until stiff peaks form. The mousse is ready when it holds its shape.
11. Spread the mousse onto the top of the cookie bars and then top with mini marshmallows.
12. Chill until ready to cut and serve. Enjoy!

How should I store frozen hot chocolate bars? 

Once cooled and frosted, store your cookies in an airtight container in the fridge for 3-5 days!

Can I freeze these cookie bars? 

Yes! You can freeze these cookies with or without the mousse for up to 3 months! If freezing with mousse, place all cooled cookies onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and the frosting is set. Move the cookies to a ziptop bag or airtight container, with parchment between layers of cookies.

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

• Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer  is also an excellent option for when you don’t want to mix things by hand. 
• You don’t have to use parchment paper to line your 9×13. But if you do, leave extra hanging over the sides to make it easy-peasy to get the cookie bars out of the pan without sticking. 
• Offset spatula – I love using an offset spatula to frost the cookie bars because it’s so much easier to get the perfect swirl on top without getting extra frosting on the side of your hand. 
• Spatula – I love these silicone spatulas for scraping down the sides of the mixer and transferring the dough to the pan.
• 9×13 pan – This is one of my fave pans for making cookie bars.

Hot Chocolate Faves

• Mini Hot Cocoa Bomb Cookies 
• Hot Cocoa Meltaway Cookies
• Crumbl Copycat Frozen Hot Chocolate Cookie

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Frozen Hot Cocoa Bars

A thick and fudgy chocolate cookie bar infused with actual hot cocoa powder and topped with a luscious hot chocolate mousse. Refreshing and completely satisfying, you can enjoy Frozen Hot Cocoa Bars year round.

Course Dessert

Keyword frozen hot cocoa bars

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Servings 24 bars

Calories 216kcal

Ingredients

Hot Cocoa Cookie Dough

• 1 cup (222g) salted butter, softened
• 1 cup (246g) brown sugar
• 1/3 cup (76g) granulated sugar
• 2 eggs
• 1 Tbsp corn syrup
• 1/2 Tbsp vanilla extract
• 2 1/2 cups (380g) all-purpose flour
• 2/3 cup (80g) dutch processed cocoa
• 1/3 cup (46g) hot cocoa mix, powder only
• 3 tsp corn starch
• 1 1/2 tsp baking soda
• 3/4 tsp salt
• 3/4 cup (150g) milk chocolate chips

Hot Cocoa Mousse + Toppings

• 1 1/2 cups (360 ml) heavy whipping cream
• 3/4 cup (80g) powdered sugar
• 3/4 cup (105g) hot cocoa mix powder only
• 1 1/2 Tbsp dutch processed cocoa
• mini marshmallows

Instructions

• Preheat the oven to 350°F (180°C) and prepare a 9×13 pan by spraying with a non-stick spray or lining with parchment (let some hang over the side for easy removal!). Set aside.
• Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture. This will take about 2 minutes.
  1 cup (222g) salted butter, softened, 1 cup (246g) brown sugar, 1/3 cup (76g) granulated sugar
• Scrape down the sides and add in the eggs, corn syrup and vanilla. Mix until thoroughly combined.
  2 eggs, 1 Tbsp corn syrup, 1/2 Tbsp vanilla extract
• Next, add the flour, cocoa powder, hot cocoa mix, corn starch, baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
  2 1/2 cups (380g) all-purpose flour, 2/3 cup (80g) dutch processed cocoa, 1/3 cup (46g) hot cocoa mix, powder only, 3 tsp corn starch, 1 1/2 tsp baking soda, 3/4 tsp salt
• Add in the chocolate chips and fold in until incorporated.
  3/4 cup (150g) milk chocolate chips
• Press the dough into the 9×13 pan and bake at 350°F (180°C) for 15-17 minutes. The cookie bars should puff up and the edges will begin to crackle.
• Pull the bars out of the oven and set down forcefully to allow the expanded air to deflate. This will create a very fudgy bar texture. Allow the cookie bars to cool completely.
• Once cool, make the hot cocoa mousse. Add the heavy whipping cream to the bowl of a stand mixer (or a large bowl if using a hand mixer). Beat on medium-high speed until it begins to thicken.
  1 1/2 cups (360 ml) heavy whipping cream
• Reduce the speed and gradually add the powdered sugar, hot cocoa mix, and cocoa powder.
  3/4 cup (80g) powdered sugar, 3/4 cup (105g) hot cocoa mix powder only, 1 1/2 Tbsp dutch processed cocoa
• Once incorporated, increase the speed to high and whip until stiff peaks form. The mousse is ready when it holds its shape.
• Spread the mousse onto the top of the cookie bars and then top with mini marshmallows.
  mini marshmallows
• Chill until ready to cut and serve. Enjoy!

Nutrition

Calories: 216kcal | Carbohydrates: 36g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 30mg | Sodium: 154mg | Potassium: 103mg | Fiber: 1g | Sugar: 23g | Vitamin A: 237IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Frozen Hot Cocoa Bars  appeared first on Cookies for Days.

Layered Dubai Cookie Recipe

This is my take on the viral Dubai chocolate sensation that is absolutely taking over the dessert scene right now! We start with a rich, chewy chocolate cookie that is baked to soft perfection. Then we top it with a layer of the most decadent pistachio butter and kataifi filling (you’re going to die over the crunchy texture and nutty flavor!). To finish it off, we layer on a dollop of velvety smooth chocolate ganache and a few crushed pistachios, as a garnish. These truly might be the fanciest cookies I’ve ever eaten? The combination of all of the textures – chewy cookie, smooth ganache, crunchy kataifi and nutty pistachio is unlike anything I’ve ever had before and I cannot get enough!

Ingredients

How to Make Layered Dubai Cookies

1. Preheat the oven to 350°F (180°C). 
2. Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture, about 2 minutes to make the dough. 
3. Scrape down the sides and add in the eggs, corn syrup, vanilla and milk. Mix until thoroughly combined.
4. Next, add the flour, cocoa powder, corn starch, baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
5. Portion out the dough using a #24 scoop (3 Tbsp). Roll into a ball and flatten slightly. 
6. Bake on a lined baking sheet for 9-12 minutes until the tops no longer look wet and glossy. Allow the cookies to cool completely on the baking sheet.
7. Make the pistachio topping by mixing the pistachio butter and kataifi until well combined.
8. Once the cookies are cool, spread the pistachio topping onto the top of each cookie. 
9. While the cookies cool, make your ganache by measuring out the heavy cream into a microwave-safe bowl. Microwave for 1 1/2 minutes or until it is boiling.
10. Remove the bowl from the microwave and add in the chocolate chips. Use a spoon and push the chocolate chips around so they are all covered by the heavy cream. Allow the chocolate chips to sit in the hot cream for 3-5 minutes.
11. After the time is up, use a whisk and stir the chocolate chips into the heavy cream until smooth. Spread onto each cookie and top with chopped pistachios.

How should I store these cookies? 

Once cooled, store your cookies in an airtight container on the counter for 3-5 days! The  ganache will eventually set slightly on the counter, but you can speed this process up in the refrigerator.

Can I freeze these cookies? 

Yes! You can freeze these cookies with or without the ganache for up to 3 months! If freezing with ganache, place all cooled cookies onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and the frosting is set. Move the cookies to a ziptop bag or airtight container, with parchment between layers of cookies.

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

• Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer  is also an excellent option for when you don’t want to mix things by hand. 
• Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation. 
• Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking. 
• Offset spatula – I love using an offset spatula to swipe the ganache onto the cookies because it’s so much easier to get the perfect swirl on top without getting extra on the side of your hand. 
• Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a #12 scoop for these cookies. 
• Spatula – I love these silicone spatulas for scraping down the sides of the mixer.

Nutty Favorites

• Almond Joy Cookie Recipe
• Peanut Butter Brownies
• Chocolate Chip Walnut Cookies

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Layered Dubai Cookies

If you haven’t experienced Dubai chocolate yet, here is your sign!  These Layered Dubai Cookies are elite. A rich chocolate cookie is topped with crunchy pistachio and kaiatifi cream and a healthy dollop of chocolate ganache to finish it all off.

Course Dessert

Keyword dubai chocolate cookies, layered dubai cookies

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Servings 18 large cookies

Calories 160kcal

Ingredients

Chocolate Cookie

• 3/4 cup (167g) salted butter, softened
• 3/4 cup (185g) brown sugar
• 1/4 cup (58g) granulated sugar
• 2 eggs
• 1 Tbsp corn syrup
• 1/2 Tbsp vanilla extract
• 1 Tbsp milk
• 2 cups (304g) all-purpose flour
• 1/4 cup (30g) dutch processed cocoa powder
• 1/4 cup (30g) black cocoa powder
• 1/2 Tbsp corn starch
• 1 tsp baking soda
• 1/2 tsp salt

Pistachio Topping

• 2/3 cup pistachio butter
• 1/2 cup (heaping) roasted kataifi

Chocolate Ganache

• 3/4 cups (150g) chocolate chips
• 1/4 cup (60mL) heavy whipping cream
• 1/4 cup chopped pistachios for garnish

Instructions

• Preheat the oven to 350°F (180°C).
• Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture, about 2 minutes to make the dough.
  3/4 cup (167g) salted butter, softened, 3/4 cup (185g) brown sugar, 1/4 cup (58g) granulated sugar
• Scrape down the sides and add in the eggs, corn syrup, vanilla and milk. Mix until thoroughly combined.
  2 eggs, 1 Tbsp corn syrup, 1/2 Tbsp vanilla extract, 1 Tbsp milk
• Next, add the flour, cocoa powder, corn starch, baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
  2 cups (304g) all-purpose flour, 1/4 cup (30g) dutch processed cocoa powder, 1/4 cup (30g) black cocoa powder, 1/2 Tbsp corn starch, 1 tsp baking soda, 1/2 tsp salt
• Portion out the dough using a #24 scoop (3 Tbsp). Roll into a ball and flatten slightly.
• Bake on a lined baking sheet for 9-12 minutes until the tops no longer look wet and glossy. Allow the cookies to cool completely on the baking sheet.
• Make the pistachio topping by mixing the pistachio butter and kataifi until well combined.
  2/3 cup pistachio butter, 1/2 cup (heaping) roasted kataifi
• Once the cookies are cool, spread the pistachio topping onto the top of each cookie.
• While the cookies cool, make your ganache by measuring out the heavy cream into a microwave-safe bowl. Microwave for 1 1/2 minutes or until it is boiling.
  1/4 cup (60mL) heavy whipping cream
• Remove the bowl from the microwave and add in the chocolate chips. Use a spoon and push the chocolate chips around so they are all covered by the heavy cream. Allow the chocolate chips to sit in the hot cream for 3-5 minutes.
  3/4 cups (150g) chocolate chips
• After the time is up, use a whisk and stir the chocolate chips into the heavy cream until smooth. Spread onto each cookie and top with chopped pistachios.
  1/4 cup chopped pistachios for garnish

Nutrition

Calories: 160kcal | Carbohydrates: 29g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 22mg | Sodium: 137mg | Potassium: 78mg | Fiber: 1g | Sugar: 17g | Vitamin A: 76IU | Vitamin C: 0.02mg | Calcium: 23mg | Iron: 1mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Layered Dubai Cookies appeared first on Cookies for Days.

Puppy Love Cookie Bars

Ingredients

How to make Puppy Love Cookie Bars 

1. Preheat the oven to 350° F (180° C).
2. Using a stand mixer or an electric hand mixer, cream together the butter and sugars until light in color and fluffy in texture.
3. Scrape down the sides and add in the eggs, corn syrup, vanilla and milk. Mix until thoroughly combined.
4. Next, add the flour, cocoa, corn starch, baking soda, and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
5. Add in the m&m candies and peanut butter chips and mix gently just until distributed throughout the dough.
6. Press the dough into a greased 9×13 pan. Sprinkle the top with powdered sugar.
7. Bake at 350° F (180° C) for 14-16 minutes or until the dough has risen, no longer looks wet and glossy and begins to crackle.
8. Allow the bars to cool completely.
9. While the cookies are cooling, make the ganache. Measure out the heavy cream into a microwave-safe bowl.
10. Microwave the cream for 1 1/2 minutes or until it is boiling.
11. Remove the bowl from the microwave and add in the chocolate and peanut butter chips. Use a spoon and push the chips around so they are all covered by the heavy cream.
12. Allow the chocolate and peanut butter chips to sit in the hot cream for 3-5 minutes.
13. After the time is up, use a whisk and stir the chips into the heavy cream until smooth. If some of the chips have not melted, feel free to pop into the microwave for 15 seconds.
14. Spread ganache onto the cookie bars and quickly top with a few whole pieces of puppy chow, some mini m&ms, and some festive sprinkles. 
15. Allow the ganache to set completely before cutting the bars. 
16. Store in an airtight container at room temperature for 3-5 days.

How should I store these cookie bars? 

Once cooled, decorated and cut, store your cookie bars in an airtight container on the counter for 3-5 days!

Can I freeze these cookie bars? 

Yes! You can freeze these cookies with or without the ganache for up to 3 months! If freezing with ganache, place all cool and cut cookie bars onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and the frosting is set. Move the cookies to a ziptop bag or airtight container, with parchment between layers of cookies.

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

• Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. It saves me a lot of arm aches. 
• Parchment paper – You can line your 9×13 with parchment! Leave some hanging over the sides so that you can use it as a sling to remove it from the pan once cooked and cooled. 
• Offset spatula – I love using an offset spatula to frost the ganache onto the cookies because it’s so much easier to get the perfect swirl on top without getting extra frosting on the side of your hand. 
• Spatula – I love these silicone spatulas for scraping down the sides of the mixer. 
• Whisk – I like this for mixing up the ganache so it is nice & smooth. 
• 9×13 pan – This is one of my fave pans for making cookie bars.

Cookie Bars You’ll Love

• Sugar Cookie Bars
• Monster Cookie Bars
• Funfetti Milkshake Cookie Bars 

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Puppy Love Cookie Bars

A rich, thick, and fudgy chocolate crinkle cookie bar loaded with mini m&ms and peanut butter chips. Topped off with a chocolate peanut butter ganache AND actual puppy chow, these Puppy Love Cookie Bars are doggone good.

Course Dessert

Keyword puppy love cookie bars

Prep Time 20 minutes minutes

Cook Time 16 minutes minutes

Servings 24 cookie bars

Calories 122kcal

Ingredients

Chocolate Crinkle Cookie

• 3/4 cup (167g) salted butter, softened
• 3/4 cup (185g) brown sugar
• 1/4 cup (58g) granulated sugar
• 2 eggs
• 1 Tbsp corn syrup
• 1/2 Tbsp vanilla extract
• 1 Tbsp milk
• 2 cups (304g) all-purpose flour
• 1/2 cup (60g) dutch processed cocoa powder
• 1/2 Tbsp corn starch
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup (200g) mini Valentine m&ms, plus more for topping
• 1 cup (200g) peanut butter chips
• 1/3 cup (35g) powdered sugar

Chocolate Peanut Butter Ganache + Toppings

• 1/2 cup (100g) chocolate chips
• 1/2 cup (100g) peanut butter chips
• 1/3 cup (79ml) heavy cream
• 1 cup puppy chow, store bought or homemade
• Valentine sprinkles

Instructions

• Preheat the oven to 350° F (180° C).
• Using a stand mixer or an electric hand mixer, cream together the butter and sugars until light in color and fluffy in texture.
  3/4 cup (167g) salted butter, softened, 3/4 cup (185g) brown sugar, 1/4 cup (58g) granulated sugar
• Scrape down the sides and add in the eggs, corn syrup, vanilla and milk. Mix until thoroughly combined.
  2 eggs, 1 Tbsp corn syrup, 1/2 Tbsp vanilla extract, 1 Tbsp milk
• Next, add the flour, cocoa, corn starch, baking soda, and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
  2 cups (304g) all-purpose flour, 1/2 cup (60g) dutch processed cocoa powder, 1/2 Tbsp corn starch, 1 tsp baking soda, 1/2 tsp salt
• Add in the m&m candies and peanut butter chips and mix gently just until distributed throughout the dough.
  1 cup (200g) mini Valentine m&ms, plus more for topping, 1 cup (200g) peanut butter chips
• Press the dough into a greased 9×13 pan. Sprinkle the top with powdered sugar.
  1/3 cup (35g) powdered sugar
• Bake at 350° F (180° C) for 14-16 minutes or until the dough has risen, no longer looks wet and glossy and begins to crackle.
• Allow the bars to cool completely.
• While the cookies are cooling, make the ganache. Measure out the heavy cream into a microwave-safe bowl.
  1/3 cup (79ml) heavy cream
• Microwave the cream for 1 1/2 minutes or until it is boiling.
• Remove the bowl from the microwave and add in the chocolate and peanut butter chips. Use a spoon and push the chips around so they are all covered by the heavy cream.
  1/2 cup (100g) chocolate chips, 1/2 cup (100g) peanut butter chips
• Allow the chocolate and peanut butter chips to sit in the hot cream for 3-5 minutes.
• After the time is up, use a whisk and stir the chips into the heavy cream until smooth. If some of the chips have not melted, feel free to pop into the microwave for 15 seconds.
• Spread ganache onto the cookie bars and quickly top with a few whole pieces of puppy chow, some mini m&ms, and some festive sprinkles.
  1 cup puppy chow, store bought or homemade, Valentine sprinkles
• Allow the ganache to set completely before cutting the bars.
• Store in an airtight container at room temperature for 3-5 days.

Nutrition

Calories: 122kcal | Carbohydrates: 23g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 17mg | Sodium: 104mg | Potassium: 68mg | Fiber: 1g | Sugar: 13g | Vitamin A: 69IU | Vitamin C: 0.02mg | Calcium: 17mg | Iron: 1mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Puppy Love Cookie Bars appeared first on Cookies for Days.

Chocolate Sugar Cookie Bar Recipe

I do not know why it took me so long to share these Chocolate Sugar Cookie Bars with you. Truly, my bad. I don’t say this lightly, THESE ARE EVERYTHING. The texture is perfectly soft and delightfully melt-in-your-mouthy. The chocolate flavor is spot on in the bar and in the frosting. You’re going to love them. And possibly need a ton of self control to keep you from shoving the whole pan straight into your mouth.

Ingredients

How to Make Chocolate Sugar Cookie Bars 

1. Preheat the oven to 350° F. Line a 9×13 pan with parchment paper or spray with nonstick spray and set aside.
2. Cream together the butter and granulated sugar, mixing until completely combined.
3. Next, add the eggs and vanilla. Mix until well combined.
4. Lastly, add the flour, cocoa powder, powdered sugar, corn starch, baking powder and salt. Mix until a soft dough forms.
5. Press the finished dough into the prepared 9×13 pan.
6. Bake at 350° F for 18-23 minutes. When it is done, the entire pan will rise slightly, and the top should no longer look wet, but will be shiny and almost ‘flakey’. The center of the bars should pass the toothpick test when they are ready to come out of the oven.
7. Allow the cookie bars to cool completely before frosting.
8. To make the frosting, start by whipping the butter and cream cheese until smooth.
9. Add the powdered sugar, one cup at a time, mixing until it is combined before adding another cup.
10. Add in the cocoa powder and the vanilla.
11. Finally, add the milk 1 tsp at a time until you’ve reached your desired consistency.
12. Frost the cooled cookie bars and top with sprinkles. Chill prior to cutting for perfect cuts. Enjoy!

Favorite Cookie Bars

• Pop-tart Cookie Bar 
• Sugar Cookie Bars
• Funfetti Milkshake Cookie Bars 

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Chocolate Sugar Cookie Bars

The same thick and pillowy soft sugar cookie bar that you know and love but with a rich chocolatey flavor and a decadent chocolate frosting.

Course Dessert

Keyword chocolate sugar cookie bar, cookie bars

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Servings 24 bars

Calories 152kcal

Ingredients

• 1 1/2 cups (333g) salted butter, softened
• 3/4 cup (173g) granulated sugar
• 2 eggs
• 2 tsp vanilla extract
• 3 cups (456g) all-purpose flour
• 1/2 cup (60g) cocoa powder
• 1 cup (107g) powdered sugar (heaping)
• 1 1/2 Tbsp corn starch
• 1 1/2 tsp baking powder
• 3/4 tsp salt

Fudge Frosting

• 1/2 cup (111g) salted butter, softened
• 3 oz cream cheese, softened
• 2/3 cup (79g) dutch processed cocoa powder
• 2 2/3 cups (284g) powdered sugar
• 3 tsp vanilla extract
• milk to thin, if needed
• Colored sprinkles

Instructions

• Preheat the oven to 350° F. Line a 9×13 pan with parchment paper or spray with nonstick spray and set aside.
• Cream together the butter and granulated sugar, mixing until completely combined.
• Next, add the eggs and vanilla. Mix until well combined.
• Lastly, add the flour, cocoa powder, powdered sugar, corn starch, baking powder and salt. Mix until a soft dough forms.
• Press the finished dough into the prepared 9×13 pan.
• Bake at 350° F for 18-23 minutes. When it is done, the entire pan will rise slightly, and the top should no longer look wet, but will be shiny and almost ‘flakey’. The center of the bars should pass the toothpick test when they are ready to come out of the oven.
• Allow the cookie bars to cool completely before frosting.
• To make the frosting, start by whipping the butter and cream cheese until smooth.
• Add the powdered sugar, one cup at a time, mixing until it is combined before adding another cup.
• Add in the cocoa powder and the vanilla.
• Finally, add the milk 1 tsp at a time until you’ve reached your desired consistency.
• Frost the cooled cookie bars and top with sprinkles. Chill prior to cutting for perfect cuts. Enjoy!

Nutrition

Calories: 152kcal | Carbohydrates: 35g | Protein: 3g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 106mg | Potassium: 87mg | Fiber: 2g | Sugar: 20g | Vitamin A: 20IU | Calcium: 25mg | Iron: 1mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Chocolate Sugar Cookie Bars  appeared first on Cookies for Days.

How to Make Sno-Caps-Inspired Cookies

1. Preheat the oven to 350°F (180°C).
2. In a bowl, cream together the butter and sugars until light in color and fluffy in texture. This will take about 2 minutes.
3. Add in the eggs, corn syrup and vanilla extract and mix until combined.
4. Scrape down the sides and add the flour, cocoa, corn starch, salt and baking soda. Mix until a soft dough forms.
5. Divide the dough into 1 tsp. portions (a 1 tsp. cookie scoop will save you a lot of time here) and arrange on a cookie sheet lined with parchment or a silicone mat. Since these are so small you can get about 20 per sheet.
6. Bake for 5-7 minutes or until the cookies no longer look glossy.
7. Remove from the oven and allow the cookies to cool completely.
8. Once the cookies are cool, melt the chocolate chips and coconut oil or shortening together by microwaving in 30 second increments, stirring in between until melted and smooth.
9. Working one at a time, dip the top of a cookie in melted semisweet chocolate. Scrape off any excess chocolate on the side of the bowl and then lay flat into a shallow bowl of the white nonpareils. Allow the cookies to set up for a minute before flipping over and placing on a cookie sheet.
10. Repeat with the rest of the cookies, and allow chocolate to set before serving. You can speed this process up in the refrigerator.
11. Store at room temperature in an airtight container. Enjoy!

Candy-Inspired Treats

• Twix Thumbprint Cookies
• Peanut Butter Eggs 
• Almond Joy Cookie Recipe

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Sno-Caps Cookies

This is an ultra-soft, one-bite chocolate cookie that is coated with chocolate and dipped in tiny white sprinkles. Simple and classic, they’ll bring you right back to childhood theater visits!

Course Dessert

Keyword bite-sized cookie, snocap cookies

Prep Time 25 minutes minutes

Cook Time 7 minutes minutes

Servings 120 one-bite cookies

Calories 41kcal

Ingredients

• 3/4 cup salted butter, softened
• 1 cup brown sugar
• 1/4 cup granulated sugar
• 2 eggs + 1 egg yolk
• 1 Tbsp corn syrup
• 1/2 Tbsp vanilla
• 2 cups all-purpose flour
• 2/3 cups dutch processed cocoa powder
• 1/2 Tbsp. corn starch
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 1/2 cups semi-sweet chocolate chips
• 1 tbsp coconut oil or vegetable shortening
• 6 oz. small white nonpareils (I used 2 bottles of Wilton White Nonpareils, 3 oz. each)

Instructions

• Preheat the oven to 350°F (180°C).
• In a bowl, cream together the butter and sugars until light in color and fluffy in texture. This will take about 2 minutes.
  3/4 cup salted butter, softened, 1 cup brown sugar, 1/4 cup granulated sugar
• Add in the eggs, corn syrup and vanilla extract and mix until combined.
  2 eggs + 1 egg yolk, 1 Tbsp corn syrup, 1/2 Tbsp vanilla
• Scrape down the sides and add the flour, cocoa, corn starch, salt and baking soda. Mix until a soft dough forms.
  2 cups all-purpose flour, 2/3 cups dutch processed cocoa powder, 1/2 Tbsp. corn starch, 1/2 tsp salt, 1/2 tsp baking soda
• Divide the dough into 1 tsp. portions (a 1 tsp. cookie scoop will save you a lot of time here) and arrange on a cookie sheet lined with parchment or a silicone mat. Since these are so small you can get about 20 per sheet.
• Bake for 5-7 minutes or until the cookies no longer look glossy.
• Remove from the oven and allow the cookies to cool completely.
• Once the cookies are cool, melt the chocolate chips and coconut oil or shortening together by microwaving in 30 second increments, stirring in between until melted and smooth.
  1 1/2 cups semi-sweet chocolate chips, 1 tbsp coconut oil or vegetable shortening
• Working one at a time, dip the top of a cookie in melted semisweet chocolate. Scrape off any excess chocolate on the side of the bowl and then lay flat into a shallow bowl of the white nonpareils. Allow the cookies to set up for a minute before flipping over and placing on a cookie sheet.
  6 oz. small white nonpareils
• Repeat with the rest of the cookies, and allow chocolate to set before serving. You can speed this process up in the refrigerator.
• Store at room temperature in an airtight container. Enjoy!

Nutrition

Calories: 41kcal | Carbohydrates: 5g | Protein: 0.5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.05g | Cholesterol: 3mg | Sodium: 24mg | Potassium: 25mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 37IU | Calcium: 4mg | Iron: 0.3mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Sno-Cap Cookies  appeared first on Cookies for Days.

Mini Cocoa Bomb Cookies

These are little bombs of delight! These small chocolate cookies have actual hot cocoa powder in the dough, making them taste exactly like the frothy drink. With a chewy and soft texture, the dough wraps around a melty marshmallow and is rolled in extra hot chocolate powder/granulated sugar and drizzled with chocolate to really make it feel like a delicious hot cocoa bomb.

How to Make Mini Cocoa Bomb Cookies

1. Preheat the oven to 375°F and line your baking sheets with parchment paper or silicone baking mats.
2. Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture. This typically takes about 2 minutes. 
3. Add in the eggs, corn syrup and vanilla. Mix until thoroughly combined.
4. Next, add the flour, cocoa, hot cocoa mix, cornstarch, baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
5. Scoop out the dough using a #24 cookie scoop and flatten. 
6. Cut a marshmallow in half and place one half in the center of each disk and pull the dough up around the marshmallow, enclosing it completely. Smooth out the dough until you have a thick puck-like shape.
7. Roll the sides and top of the puck into your sugar/hot cocoa mix, if desired. 
8. Arrange 6 cookies on your prepared baking sheet. Bake for 6-8 mins or until the dough no longer looks glossy and cracks begin to form.
9. As soon as the cookies come out of the oven press down slightly to help shape the cookies, but do not overdo it, as they will deflate some as the marshmallow cools.
10. Allow the cookie to cool completely on the cookie sheet.
11. Once cool, drizzle the tops of each cookie with melted chocolate chips, and add your desired sprinkles/toppings.
12. Allow the chocolate to set before serving (you can speed this process up in the refrigerator).
13. Store in an airtight container on the counter for up to three days. Enjoy!

Mini Cookies, Big Flavor

• Mini Sugar Cookies
• Snickerdoodle Mini Cookies
• Mini Gingerbread Cheesecake Cookies

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Mini Hot Cocoa Bomb Cookies

Your favorite cup of hot cocoa is now a rich, soft, and chewy mini hot cocoa bomb cookie! It has a chocolatey base that is infused with real hot chocolate powder and is stuffed with a fluffy marshmallow.

Course Dessert

Keyword mini hot cocoa bomb cookies

Prep Time 30 minutes minutes

Servings 20 small cookies

Calories 153kcal

Ingredients

• ¾ cups (167g) salted butter, softened
• ¾ cups (185g) brown sugar
• ¼ cup (58g) granulated sugar
• 1 egg + 1 egg yolk
• 1 Tbsp corn syrup
• ½ Tbsp vanilla extract
• 2 cups (304g) all-purpose flour
• ½ cup (60g) dutch processed cocoa powder
• 1/2 cup (70g) hot cocoa mix, powder only
• ½ Tbsp corn starch
• 1 tsp baking soda
• ½ tsp salt
• 10 large marshmallows, cut in half
• sugar/hot cocoa mix (2 Tbsp of each)
• 1/3 cup (66g) milk chocolate chips, melted

Instructions

• Preheat the oven to 375°F (190°C) and line your baking sheets with parchment paper or silicone baking mats.
• Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture. This typically takes about 2 minutes.
  ¾ cups (167g) salted butter, softened, ¾ cups (185g) brown sugar, ¼ cup (58g) granulated sugar
• Add in the eggs, corn syrup and vanilla. Mix until thoroughly combined.
  1 egg + 1 egg yolk, 1 Tbsp corn syrup, ½ Tbsp vanilla extract
• Next, add the flour, cocoa, hot cocoa mix, cornstarch, baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
  2 cups (304g) all-purpose flour, ½ cup (60g) dutch processed cocoa powder, 1/2 cup (70g) hot cocoa mix, powder only, ½ Tbsp corn starch, 1 tsp baking soda, ½ tsp salt
• Scoop out the dough using a #24 cookie scoop and flatten into a disk.
• Cut a marshmallow in half and place one half in the center of each disk and pull the dough up around the marshmallow, enclosing it completely. Smooth out the dough until you have a thick puck-like shape.
  10 large marshmallows, cut in half
• Roll the sides and top of the puck into your sugar/hot cocoa mix, if desired.
  sugar/hot cocoa mix (2 Tbsp of each)
• Arrange 6 cookies on your prepared baking sheet. Bake for 6-8 mins or until the dough no longer looks glossy and cracks begin to form.
• As soon as the cookies come out of the oven press down slightly to help shape the cookies, but do not overdo it, as they will deflate some as the marshmallow cools.
• Allow the cookie to cool completely on the cookie sheet.
• Once cool, drizzle the tops of each cookie with melted chocolate chips, and add your desired sprinkles/toppings.
  1/3 cup (66g) milk chocolate chips, melted
• Allow the chocolate to set before serving (you can speed this process up in the refrigerator).
• Store in an airtight container on the counter for up to three days. Enjoy!

Nutrition

Calories: 153kcal | Carbohydrates: 34g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.001g | Cholesterol: 8mg | Sodium: 121mg | Potassium: 131mg | Fiber: 3g | Sugar: 13g | Vitamin A: 12IU | Calcium: 20mg | Iron: 2mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Mini Hot Cocoa Bomb Cookies  appeared first on Cookies for Days.

Catering Crumbl Oreo Cookies 

This is the catering size of my popular Crumbl Oreo Cookie copycat recipe. And while giant cookies are great, I am absolutely obsessed with this mini version! The Crumbl Oreo cookie boasts a rich and decadent chocolate cookie base that is chock full of crushed oreos and is topped with a thick, sweet, and creamy frosting. It is AMAZING! And this catering size lets you enjoy every bite of that amazingness without worrying about a stomach ache later.

How to Make Frosted Chocolate Oreo Cookies

1. Preheat oven to 350°F (180° C).
2. In a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar, and brown sugar.
3. Add the egg and vanilla. Mix until light in color and creamy.
4. Next, add in the dry ingredients (flour, black cocoa, crushed oreos, baking soda, baking powder and salt) and mix into the dough until completely combined.
5. Portion out the dough into 1 1/2 Tbsp portions (#40 scoop). Roll into a ball and arrange on a cookie sheet. Press down slightly on the cookie dough, flattening it into what looks like a hockey puck.
6. Bake for 9-12 minutes, until the cookies are no longer glossy on the top.
7. Allow the cookies to cool on the pan for 15 minutes before frosting.
8. While the cookies are cooling, make the frosting by whipping the butter, cream cheese, and vanilla until smooth.
9. Add the powdered sugar, one cup at a time. Make sure it is completely incorporated before adding the next cup. 
10. If needed, add milk a tsp at a time until you’ve reached your desired consistency. 
11. Add the frosting to a piping bag fit with a small round piping tip. Pipe the frosting onto the warm cookies in a spiral. Start in the center of the cookie and work your way out.
12. Sprinkle extra crushed Oreos on top of the frosting, if desired. Serve warm! 
13. Store in an air tight container either in the fridge or on the counter for 3 days.

Mini Cookies

• Mini Sugar Cookies
• Mini Chocolate Cookies
• Snickerdoodle Mini Cookies

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Copycat Crumbl Chocolate Oreo Cookies (Catering Size)

A mini dark chocolate cookie base infused with oreo crumbs, topped with a velvety vanilla-cream cheese frosting and garnished with more oreo crumbs. This is the perfect copycat for the catering Crumbl Chocolate Oreo Cookies!

Course Dessert

Keyword catering size cookies, crumbl chocolate oreo cookies, mini crumbl oreo cookies

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Servings 24 cookies

Calories 194kcal

Ingredients

Oreo Cookie Base

• 3/4 cups (167g) salted butter
• 1/3 cup (76g) granulated sugar
• 3/4 cup (185g) brown sugar
• 1 eggs
• 1/2 Tbsp vanilla
• 1 1/3 cups (202g) all-purpose flour
• 1/2 cup (60g) black cocoa powder
• 1 cup (88g) crushed oreos (approx 20 oreos, crushed)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt

Cream Cheese Frosting

• 1/8 cup (28g) salted butter, softened
• 4 oz cream cheese, room temperature
• 1 tsp vanilla
• 2 cups (214g) powdered sugar
• milk to thin, if needed

Instructions

• Preheat oven to 350°F (180° C).
• In a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar, and brown sugar.
  3/4 cups (167g) salted butter, 1/3 cup (76g) granulated sugar, 3/4 cup (185g) brown sugar
• Add the egg and vanilla. Mix until light in color and creamy.
  1 eggs, 1/2 Tbsp vanilla
• Next, add in the dry ingredients (flour, black cocoa, crushed oreos, baking soda, baking powder and salt) and mix into the dough until completely combined.
  1 1/3 cups (202g) all-purpose flour, 1/2 cup (60g) black cocoa powder, 1 cup (88g) crushed oreos (approx 20 oreos, crushed), 1 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt
• Portion out the dough into 1 1/2 Tbsp portions (#40 scoop). Roll into a ball and arrange on a cookie sheet. Press down slightly on the cookie dough, flattening it into what looks like a hockey puck.
• Bake for 9-12 minutes, until the cookies are no longer glossy on the top.
• Allow the cookies to cool on the pan for 15 minutes before frosting.
• While the cookies are cooling, make the frosting by whipping the butter, cream cheese, and vanilla until smooth.
  3/4 cups (167g) salted butter, 4 oz cream cheese, room temperature, 1 tsp vanilla
• Add the powdered sugar, one cup at a time. Make sure it is completely incorporated before adding the next cup.
  2 cups (214g) powdered sugar
• If needed, add milk a tsp at a time until you’ve reached your desired consistency.
  milk to thin, if needed
• Add the frosting to a piping bag fit with a small round piping tip. Pipe the frosting onto the warm cookies in a spiral. Start in the center of the cookie and work your way out.
• Sprinkle extra crushed Oreos on top of the frosting, if desired. Serve warm!
• Store in an air tight container either in the fridge or on the counter for 3 days.

Nutrition

Calories: 194kcal | Carbohydrates: 35g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 129mg | Potassium: 22mg | Fiber: 0.2g | Sugar: 29g | Vitamin A: 187IU | Calcium: 15mg | Iron: 0.4mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Copycat Crumbl Chocolate Oreo Cookies (Catering Size) appeared first on Cookies for Days.

Christmas M&M Cookies

This is a festive take on a long time fan favorite! These M&M cookies are the best. Truly. What’s better than a thick, fudgy, soft chocolate cookie? A thick, fudgy, soft chocolate cookie that is rolled in tons of Mini M&Ms! And as if that weren’t enough, we make those minis Christmas colored. Mmm. You’ve got a serious gift in your hands (and mouth) with these Christmas cookies. 

One more thing to gush over: because the m&ms are on the outside of the cookie, you get a delightful hard candy shell crunch and bursts of melty chocolate with every bite. They’re not just eye candy, although they are that, too.

Ingredients

How to Make Chocolate M&M Cookies

1. Preheat the oven to 350°F (180°C).
2. In a bowl, cream together the butter and sugars until light in color and fluffy in texture. This will take about 2 minutes. 
3. Add in the eggs, corn syrup and vanilla extract. Once combined, add the flour, cocoa, corn starch, salt and baking soda. Mix until a soft dough forms.
4. Divide the dough into 1 ½ Tbsp portions, roll into a ball and then roll into a bowl of M&M’s. Press the candies onto the cookie dough.
5. Arrange on a cookie sheet lined with parchment or a silicone mat. 
6. Bake for 9-11 minutes or until the cookies spread slightly and start to crack.
7. Allow the cookies to cool on the pan for 10 minutes before serving. Enjoy!

Storing Christmas M&M Cookies

Once your cookies have cooled completely, store in an airtight container at room temperature for 3-5 days. These cookies can also be frozen, just enjoy within 3 months.

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

• You can of course mix these by hand, but I typically use a Kitchenaid Mixer or Hand Mixer to save myself the arm aches. 

• Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation. 
• Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking. 
• Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a #40 scoop for these cookies.

Christmas Cookies for the Nice List

• Mini Gingerbread Cheesecake Cookies
• Little Debbie Christmas Tree Sugar Cookies 
• Egg Nog Snickerdoodle Cookies

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Christmas Chocolate M&M Cookies

These Christmas Chocolate M&M Cookies are low effort and highly festive! A thick and fudgy chocolate cookie that is rolled in merry mini M&Ms before baking, they’re joyful and triumphant. 

Course Dessert

Keyword chocolate m&M cookies, Christmas cookies, m&m cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 24 cookies

Calories 3305kcal

Ingredients

• ¾ cup (166g) salted butter, melted
• 1 cup (246g) brown sugar
• ¼ cup (58g) granulated sugar
• 2 eggs + 1 egg yolk
• 1 Tbsp corn syrup
• 1/2 Tbsp vanilla
• 2 cups (304g) all-purpose flour
• ⅔ cups (79g) dutch processed cocoa powder
• ½ Tbsp corn starch
• ½ tsp salt
• ½ tsp baking soda
• 1 (16oz) bag holiday mini M&M’s

Instructions

• Preheat the oven to 350°F (180°C).
• In a bowl, cream together the butter and sugars until light in color and fluffy in texture. This will take about 2 minutes.
  ¾ cup (166g) salted butter, melted, 1 cup (246g) brown sugar, ¼ cup (58g) granulated sugar
• Add in the eggs, corn syrup and vanilla extract. Once combined, add the flour, cocoa, corn starch, salt and baking soda. Mix until a soft dough forms.
  2 eggs + 1 egg yolk, 1 Tbsp corn syrup, 1/2 Tbsp vanilla, 2 cups (304g) all-purpose flour, ⅔ cups (79g) dutch processed cocoa powder, ½ Tbsp corn starch, ½ tsp salt, ½ tsp baking soda
• Divide the dough into 1 ½ Tbsp portions, roll into a ball and then roll into a bowl of M&M’s. Press the candies onto the cookie dough.
  1 (16oz) bag holiday mini M&M’s
• Arrange on a cookie sheet lined with parchment or a silicone mat.
• Bake for 9-11 minutes or until the cookies spread slightly and start to crack.
• Allow the cookies to cool on the pan for 10 minutes before serving. Enjoy!

Nutrition

Calories: 3305kcal | Carbohydrates: 765g | Protein: 80g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 1834mg | Potassium: 3230mg | Fiber: 71g | Sugar: 310g | Calcium: 474mg | Iron: 46mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Christmas Chocolate M&M Cookies appeared first on Cookies for Days.

How to Make Hot Fudge Poptart Bars

Storage

Allow the glaze to completely harden and store this poptart bar in an airtight container at room temperature for up to 3 days! You can also freeze for up to 3 months.

Fun Favorites

• Chocolate Poptart Crinkle Cookies
• Smores Poptart Bar 
• Chocolate Molten Cake

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Hot Fudge Sundae Poptart Bar

Hot Fudge Sundae Poptart Bars are the most fun (and yummy!) poptart I’ve made yet! Chocolate cookie crust sandwiches a creamy vanilla buttercream and is topped off with vanilla icing, a chocolate drizzle and, of course, sprinkles.

Course Breakfast, Dessert

Keyword hot fudge sundae poptart bar, poptart, poptart bar

Prep Time 45 minutes minutes

Cook Time 17 minutes minutes

Servings 16 servings

Calories 4759kcal

Ingredients

Chocolate Cookie Crust

• ¾ cup (167g) salted butter, room temperature
• ½ cup (115g) granulated sugar
• 2/3 cup (162g) brown sugar, packed
• 1 large egg
• 1/2 tsp vanilla extract
• 2 ¾ cups + 1 Tbsp (418g) all-purpose flour
• 1/2 cup (60g) cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Vanilla Buttercream Filling

• 1/4 cup (56g) salted butter
• 1 1/2 cups (161g) powdered sugar
• 1 tsp vanilla

Icing

• 1 1/2 cups (161g) powdered sugar
• 2 1/2 Tbsp very warm water, plus more as needed
• 1/2 Tbsp light corn syrup
• 1/4 tsp clear vanilla flavoring
• 1 tsp cocoa powder
• sprinkles

Instructions

• Preheat the oven to 350°F (180°C).
• To make the chocolate crust, cream together the butter and sugars until light in color and fluffy in texture. This will take about 2 minutes.
  ¾ cup (167g) salted butter, room temperature, ½ cup (115g) granulated sugar, 2/3 cup (162g) brown sugar, packed
• Next, add the egg and vanilla extract, mixing until mostly combined.
  1 large egg, 1/2 tsp vanilla extract
• To the mixture, add the flour, cocoa powder, baking soda and salt. Mix until a soft dough forms.
  2 ¾ cups + 1 Tbsp (418g) all-purpose flour, 1/2 cup (60g) cocoa powder, 1/2 tsp baking soda, 1/2 tsp salt
• Line a 9×13 pan with parchment and press half the dough evenly into the bottom. Lift the parchment with dough out of the pan and freeze. (Alternatively, roll the dough into a 9×13 rectangle on parchment, trim to fit, and freeze.)
• Grease the 9×13 pan with non-stick spray and then press the remaining half of the dough into the bottom of the pan. The dough will be thin, just work slowly until the bottom of the pan is evenly covered. Set aside.
• Make the vanilla filling by creaming the butter for 3 minutes, until light in color. Slowly add in the powdered sugar and vanilla extract and mix until combined. The frosting will be thick.
  1/4 cup (56g) salted butter, 1 1/2 cups (161g) powdered sugar, 1 tsp vanilla
• Spread the frosting evenly on the cookie dough that has been pressed into the bottom of the pan.
• Remove the rolled out cookie dough from the freezer. Remove the parchment paper and gently place the second cookie dough sheet on top of the vanilla filling.
• Use the tines of a fork to gently crimp the edges together and then cut a few venting slits or holes.
• Bake at 350°F (180°C) for 17-20 minutes or until the edges and center are set and no longer glossy.
• Remove from the oven and let it cool completely.
• Once cool, make the glaze by whisking together the warm water, corn syrup and clear vanilla in a medium sized bowl.
  2 1/2 Tbsp very warm water, plus more as needed, 1/2 Tbsp light corn syrup, 1/4 tsp clear vanilla flavoring
• Slowly add the powdered sugar to the water mixture, whisking constantly and adding a few drops of warm water as needed until all of the powdered sugar has been incorporated.
  1 1/2 cups (161g) powdered sugar
• Once fully mixed, add warm water 1/4 tsp at a time until the glaze reaches a slow dripping consistency.
• Remove approximately 1 Tbsp of the icing and place it in a small bowl. Whisk the cocoa powder into the small portion of icing and set aside.
  1 tsp cocoa powder
• With the pop tart fully cooled, carefully remove the pop tart from the pan and then pour and spread the white glaze onto the top of the pop-tart.
• Drizzle the chocolate icing on top of the white icing and then top with sprinkles.
  sprinkles
• Allow the icing to set up completely, cut and enjoy.

Nutrition

Calories: 4759kcal | Carbohydrates: 1001g | Protein: 78g | Fat: 59g | Saturated Fat: 34g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 122mg | Sodium: 2113mg | Potassium: 1411mg | Fiber: 34g | Sugar: 463g | Vitamin A: 1418IU | Calcium: 177mg | Iron: 37mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Hot Fudge Sundae Poptart Bar  appeared first on Cookies for Days.

Chocolate Peanut Butter Cookies

Let’s just get right to it – I consider myself a chocolate and peanut butter expert. I’ve developed like 30 recipes with this combo. And these peanut butter chocolate cookies get top marks from me! So if you’re in the market for a cookie that has the ultimate chocolate base and gooey peanut butter chips, this recipe won’t let you down. 

With my absolute favorite chocolate cookie base that is chewy, ultra soft, so chocolatey and almost brownie-like? These chocolate peanut butter cookies are off to a great start. Throw in the peanut butter chips and you’ve got a cookie that you’re going to be seeing in your dreams and visiting your kitchen late at night to sneak a bite. 

My peanut butter chip cookies get their ultra soft texture from a combination of corn syrup, cornstarch and the addition of an egg yolk. It sounds finicky, but it’s actually SO easy and the payoff is insane.

Ingredients for Peanut Butter Chocolate Cookies

• Salted butter – I always use salted butter. If you only have unsalted, just add an extra pinch of salt to the dough. 
• Brown sugar
• Granulated sugar
• Egg + 1 egg yolk – The addition of an egg yolk here is going to yield a super tender & chewy cookie. 
• Corn syrup – Again, chewy & soft cookie! 
• Vanilla extract
• All-purpose flour
• Dutch processed cocoa powder – You can also use regular unsweetened cocoa powder if you’d like. I just prefer dutch processed! 
• Cornstarch – This is going to make your cookies so light, soft, and chewy! 
• Baking soda
• Salt
• Peanut butter chips – I like to use the Reese’s brand for ultimate yum, but any brand will work.

How to make Chocolate Peanut Butter Chip Cookies

1. Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
2. In the bowl of a stand mixer or with a hand mixer, cream together the butter, brown sugar and granulated sugar until smooth and creamy. This will take about 2 minutes. 
3. Add the egg and egg yolk, corn syrup and vanilla extract to the mixer, mix until well incorporated.
4. Add the flour, cocoa powder, corn starch, baking soda and salt to the mixer. Mix until a soft dough forms.
5. Fold in the peanut butter chips until evenly distributed.
6. Scoop 3 tbsp of dough and loosely gather the dough together, leaving some jagged edges on top for texture. The cookies will spread some but not a whole lot while baking so it is best if they are not packed together in a ball.
7. Arrange on the prepared cookie sheet and bake at 350° F for 9-11 min.
8. Allow the cookies to cool on the pan for 10 min before transferring to a wire cooling rack.
9. Store in an airtight container for up to 3 days. Enjoy!

Chocolate Peanut Butter Cookie Recipe Substitutions

These chocolate peanut butter cookies can easily be made gluten free. Just make sure to substitute flour with a 1:1 gluten free flour option like Bob’s Red Mills. Then just double check your other ingredients to make sure you’ve purchased variants that are also gf!

Tips for making Chocolate Peanut Butter Cookies

My first tip for these cookies is to follow my mixing instructions carefully! You’ll want to mix the butter and sugars for a couple of minutes until it is super creamy. Then make sure the eggs + other liquids are mixed until well incorporated. But when it comes to the dry ingredients, be careful that you don’t get overzealous and mix too long! 

My second tip is to make sure you don’t overbake! You want to pull these out of the oven when the tops stop looking glossy but before they start to get crispy around the edges.

How to store Chocolate Cookies with Peanut Butter Chips

Make sure your cookies are cooled and store in an airtight container on the counter for 3-5 days. Somehow these cookies get softer as time goes on, which is amazing!

Chocolate Peanut Butter Chip Cookies Recipe FAQs

More Recipes for the PB Lover

• Peanut Butter Brownies
• Buckeye Cookies
• Peanut Butter Cookies

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Chocolate Peanut Butter Chip Cookies

A chocolate peanut butter cookie that actually gets softer with time! This explodes with flavor and is pb lover approved.

Course Dessert

Cuisine American

Keyword chocolate peanut butter cookies, peanut buter chip cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 24 cookies

Calories 134kcal

Ingredients

• 3/4 cup salted butter
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg + 1 egg yolk
• 1 tbsp corn syrup
• 1/2 tbsp vanilla extract
• 2 cups all-purpose flour
• 1/2 cup dutch processed cocoa powder
• 1/2 tbsp cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups peanut butter chips

Instructions

• Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
• Cream together the butter, brown sugar and granulated sugar until smooth and creamy.
• Add the egg and egg yolk, corn syrup and vanilla extract to the mixer, mix until well incorporated.
• Add the flour, cocoa powder, cornstarch, baking soda and salt to the mixer. Mix until a soft dough forms.
• Fold in the peanut butter chips until evenly distributed.
• Scoop 3 tbsp of dough and loosely gather the dough together, leaving some jagged edges on top for texture. The cookies will spread some but not a whole lot while baking so it is best if they are not packed together in a ball.
• Arrange on the prepared cookie sheet and bake at 350° F for 9-11 min.
• Allow the cookies to cool on the pan for 10 min before transferring to a wire cooling rack.
• Store in an airtight container for up to 3 days.

Nutrition

Calories: 134kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 145mg | Potassium: 52mg | Fiber: 1g | Sugar: 10g | Vitamin A: 187IU | Calcium: 12mg | Iron: 1mg

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