I love summer!  Ok, not really.  I like summer, I think its nice, but I don’t love it.  What I should have said is, I love summer food!  That’s more accurate.  Hot dogs, burgers, grilled veggies and the mack daddy of summer food – s’mores!  When we lived in Michigan during the summer, we would have a fire and s’mores with family.  I wish that we were able to have fires down here in Texas, but its too hot to even consider it most nights.  So to curb my s’mores craving I created an indoor version – S’mores Brownie Bars!

Don’t they look delicious?  And the best part – they are SO easy to make!  I whipped up a pan during nap time and still had time to spare.  But I cheated a little and used a brownie mix.  No shame in my s’mores making game!

What are s’mores brownie bars?

Easy – these are brownies that take the best parts of the campfire and put them all together. You have a graham cracker base, topped with gooey brownies and then finish with a layer of chewy marshmallows. It’s like a giant s’more with a brownie instead of a chocolate bar. 

S’mores brownie bar ingredients

One of the best parts about these bars, besides that they are absolutely delicious, is that you only need a few ingredients to make them. You can also modify the ingredients from semi-homemade to from scratch easily. Scroll down to see the from scratch version.

To make your own S’mores Brownie Bars you will need:

• Graham cracker crumbs
• Butter
• Brownie mix 
• Marshmallows

How to make s’more brownies

These bars can be broken down into 3 steps – base, brownies and topping. Let’s start with making the base or the crust of these brownies. 

Before you get started be sure to grab – 

• measuring cups and spoons
• mixing bowl
• 8×8 baking dish

1. Make the crust. To start – melt your butter in the microwave.  Add your graham cracker crumbs to the melted butter and mix until all the crumbs are covered.  Press the crumb mixture into the bottom of a pan. I put my crust in the freezer while I worked on the brownie mix so they firmed up before baking.

2. Make the brownies. Mix together your brownies according to your package. Most require a few eggs and oil. Combine everything in a mixing bowl and then transfer it onto your graham cracker crust. 

3. Bake. After you add your brownie mix to the graham cracker crust, bake it for 20-25 minutes, at 350 degrees.  Once the brownies have set a little, remove from the oven and place your marshmallows on top. I just ripped mine in half and added them to the brownie layers.  Bake for another 8 – 12 minutes.

4. Cool and slice. Let them cool and cut into squares.  While I was cutting them, chunks of toasted mallow fell off the side of the pan. And I ate it.  And I have no shame because it was delicious.

S’more brownie bar tip and FAQs

These brownie bars are super easy to make and I would consider them a beginner friendly recipe. These would be fun to make with your kiddos too! Here are just a few tips and tricks to make these bars even easier to make on your own! 

Can I use homemade brownies? Absolutely! Use my brownie recipe from my salted caramel brownies for your brownie base for these s’mores bars! Or if you want an extra treat, use my Reese’s brownie recipe!

Tip: Grease the baking dish before adding the graham cracker mixture to make it easier to remove when they are done! 

Can mini marshmallows be used instead? Yup! They sure can! Just make sure to cover the top of the brownies evenly with the minis.

Tip: Use scissors to just the larger marshmallows in half before adding them to the top of the brownie mixture. 

Other s’mores treats to try

Love a good s’mores inspired treat? Me too! Here are a few more of our family favorites: 

• S’mores pops
• S’mores iced coffee
• S’more hot chocolate

S'mores Brownie Bars

Yield: 12 brownies

Prep Time: 10 minutes

Cook Time: 37 minutes

Total Time: 47 minutes

Make ooey, gooey brownie bars that taste just like summer!

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Ingredients

• 1 cup Graham cracker crumbs
• 1/2 stick of butter
• Brownie mix - 1 egg, 1/3 cup oil, 2 tablespoon water per box instructions
• Marshmallows

Instructions

Melt your butter in the microwave. Add your graham cracker crumbs to the melted butter and mix until all the crumbs are covered. Press the crumb mixture into the bottom of a pan [I used a 9x9]. Place in freezer for 5-10 minutes.

Prepare brownies according to the box.

Add your brownie mix to the graham cracker crust.

Bake for 20-25 minutes, depending on your oven.

Once the brownies have set a little, remove from the oven and place your marshmallows on top.

Bake for another 8 - 12 minutes.

Remove from oven, allow to cool and cut into squares.

Enjoy!

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 136Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 26mgSodium: 75mgCarbohydrates: 8gFiber: 0gSugar: 2gProtein: 1g

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

 Did you make this recipe? I’d love for you to leave a comment below! Want to make them later? Pin the image to your summer dessert board! THANK YOU for the support!

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Ever since I was little I have loved a good sweet and salty combo. Pretzels dipped in chocolate are a weakness of mine! I ever like salt on my fruit! I can’t eat a watermelon without a side of salt. I think that may be a South Texas thing – but it’s one of my favorite sweet treats during the summer.

These brownies are a natural extension of my love for sweet and salty desserts. And let me tell you – even if you aren’t the biggest fan of the combo, you will enjoy these homemade brownies.

Salted caramel brownies

I’m just going to put it out there – homemade brownies are far superior to anything from the box. I’m not saying boxed brownies aren’t delicious, but nothing beats a homemade brownie. Homemade brownies are easy to customize and you know exactly what you are putting into them. No hidden ingredients you can’t pronounce.

This salted caramel version takes the goodness of a homemade brownie and tops it with caramel sauce and a bit of salt. Homemade caramel sauce is best, but you can also use the dulce de leche from the can on these bad boys.

Caramel brownie ingredients

You only need a handful of ingredients to make these brownies too. Crazy, huh? You would think a brownie this good has a laundry list of ingredients. Nope. Only 8 common ingredients. You will need:

• flour
• sugar
• cocoa powder
• baking powder
• eggs
• vanilla
• caramel
• flaky sea salt

Flour – You will want to use regular all purpose flour for these brownies. I have also tested these with a gluten free flour blend and they turn out well.

Sugar – Any granulated sugar will work in this recipe.

Cocoa powder – I have found over the years that the best quality cocoa powder you use, the better your baked goods will turn out. I suggest a cocoa powder such as Ghiradelli.

Baking powder – Double check that your baking powder is fresh. Old baking powder can ruin a dessert.

Caramel – You have a few different options when it comes to the caramel topping. I love using a dulce de leche because it is thicker than caramel and gives the brownies a nice thick topping. You can use homemade dulce de leche (which is just cooked sweetened condensed milk) or you can buy pre-made dulce de leche in the can. It is right next to the sweetened condensed milk. You can also buy the caramels in the wrappers, melt those and pour them over the top of the brownies.

How to make salted caramel brownies

These brownies made 1 batch in an 8×8 baking dish, or 9 brownies. If you want more brownies than that, feel free to double this recipe and bake them in an 13×9 dish. To make these caramel topped brownies follow these simple instructions –

Prep Preheat your oven to 350 degrees. Line your baking dish with either parchment paper or foil. Spray your foil or parchment so that your brownies come out easily after cooking.

Combine ingredients Add your dry ingredients (flour, sugar, cocoa and baking powder) together in a large bowl. In another bowl mix together your eggs and vanilla. Add the wet ingredients to the dry ingredients and mix gently. Do not overmix the batter.

Bake Pour the batter into your prepared baking dish and bake for 25-30 minutes. You will want to use a toothpick to make sure the center is set before removing them from the oven.

Add the caramel If you are using dulce de leche, simply pour it over the cooled brownies and spread it over the top. If you are using meltable caramels, melt them in a microwave safe before before adding them to the top of the brownies. Sprinkle with flaky sea salt and slice.

How to slice brownies

The best way to get a nice cut line when slicing brownies is to let them cool completely before cutting. I know, I know. It’s not an easy task! But waiting until the brownies have fully set and cooled will allow you to cut them more evenly. Slide your knife horizontally down the entire dish and then clean your knife after. Repeat the horizontal cut 2 more times, cleaning your knife after each cut. Repeat the process making vertical cuts. You will end up with 9 good sized brownies.

What type of caramel do I need for these brownies?

I know these are called salted caramel brownies, but I use a dulce de leche on top of the brownies. Dulce de leche is a Latin America treat that is similar to caramel, but is cooked longer and ends up much thicker than traditional caramel. You can use homemade dulce de leche or grab a can from the bakery aisle.

Tips and tricks

I love this brownie recipe because it is super simple. It’s actually a lot easier than my lactation brownie recipe. I do have a few tips on how to make these brownies even better:

• Make sure to scrap down the sides of the bowl to fully incorporate all of the ingredients. I love using a silicone spatula to do this.
• Feel free to add chocolate chips or chunks to your brownie batter. I suggest adding 1/2 cup.
• When you are ready to cut the brownies, pull out the foil under the brownies and transfer to a cutting board. This will make cutting them easier.

How to store leftovers

Place any leftover brownies in an airtight container, such as a Tupperware. You can keep the brownies on the counter or in the fridge. They will stay fresh for up to 4 days.

Can I freeze caramel brownies?

Yup! You sure can! I suggest freezing them before adding the dulce de leche to them. Allow the brownies to cool completely and then slice them into squares. Wrap each square in parchment paper and place in a Ziplock baggy. Put the Ziplock in the freezer and allow to freeze. They will stay fresh for up to 3 months. Thaw in the fridge and then add a dollop of dulce de leche before eating.

Salted caramel brownies

Yield: 9 brownies

Prep Time: 10 minutes

Cook Time: 30 minutes 25 seconds

Total Time: 40 minutes 25 seconds

Make a decadent dessert that is the perfect salty and sweet combination!

Print

Ingredients

• 1 cup flour
• 2 cups sugar
• ¾ cup cocoa
• 1 tsp baking powder
• 3 eggs
• 2 tsp vanilla
• 1 can Dulce de leche or homemade
• coarse or flaky sea salt for topping

Instructions

Preheat oven to 350.

Cover an 8"x8" baking dish with foil and spray it with cooking spray.

Combine dry ingredients in one bowl.

Combine all the wet ingredients in a separate bowl.

Add the wet ingredients to the dry ingredients and mix gently.

Pour brownie mix into your baking pan.

Bake for 25-30 minutes, or until a toothpick comes out clean in the center.

Remove and allow to cool.

Once cooled pour the can of dulce de leche over the top and spread evenly.

Sprinkle with the sea salt, slice into squares and enjoy!

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Other brownie recipes to try:

Brownies are some of my favorite desserts. Other varieties that we love are:

• Reese’s browines
• Cappuccino brownies
• Lactation browines
• Cosmic browines

Did you make this recipe? I’d love for you to rating in the recipe card above or in the comment section below. Want to make these brownies later? Pin the image below to your favorite dessert board!

Thank you so much for your support!

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If you would rather make it another way, we have listed how to make it in the crockpot and on the stovetop! Let me show you how to make this easy creamy caramel sauce.

Dulce de leche can be translated to sweet milk. It’s similar to caramel sauce but is much thicker and uses milk and sugar. I have been making homemade dulce de leche for years because it’s super easy, makes a great gift and is a great sweet treat.

What is Dulce de Leche?

Dulce de Leche is a way of making caramel. Typically, caramel is made by slowly cooking down granulated sugar by itself or with a splash of water. Dulce de Leche is made by slowly cooking cows milk and sugar together.

An easier way of slowly cooking cow milk and sugar is to slowly cook sweetened condensed milk. This is because sweetened condensed milk already has the sugar and cows milk mixed together. So, all you need for Dulce de Leche is a can of sweetened condensed milk and boom you have caramel!

Instant Pot Dulce de Leche Ingredients

The absolute best thing about this recipe is you literally only need 1 ingredient! What?! Here’s what you need:

• 1 (14- ounce) can sweetened condensed milk

Sweetened condensed milk – You can find sweetened condensed milk in the baking aisle. Mine is normally around the pie crusts. Grab a few cans and you can double, triple or even quadruple this recipe.

How to Make Instant Pot Dulce de Leche

This recipe only takes about 1-minute to prep and an hour and 5-minutes to cook. Here are the simple Instant Pot directions:

• Open the can of sweetened condensed milk.
• Cover the can tightly with aluminum foil
• Place in the instant pot on the trivet.

• Fill up the instant pot with water to cover the can halfway. 
• Close the instant pot and close the seal. Select “manual, high pressure” for 35 minutes. Due to the amount of water, it will take about 30 minutes to arrive to pressure. 
• Once it is done cooking, release the pressure using a hot pad or towel as steam will be hot. 

• Remove the can from the instant pot using tongs. Transfer to a cooling rack. 
• Cool and then serve! Delicious with apples, ice cream, or my favorite, by itself by the spoonful!

How to Make Dulce de Leche in a Crock Pot

Another way to make Dulce de Leche is in the crock pot. If you have an Instant Pot, you can use the crock pot setting as well. However, I have found that the crock pot feature on the Instant Pot is not quite as good as using an old fashioned crock pot. This is because the Instant Pot heats only from the bottom.

To make this in the crock pot, all you need to do is put a can of sweetened condensed milk in the crock pot full of water and cook for 6 to 8 hours. For the full recipe, please visit Delicious and Easy Homemade Caramel.

How to Make Homemade Caramel Sauce on the Stove Top

A third option to making sweet and delicious caramel is to make it on the stove top. This recipe is a little more work than the Instant Pot method or the crock pot method. Additionally, you will need a few more ingredients than with the above recipes.

To make caramel sauce on the stove top, you will need brown sugar, butter, heavy cream, vanilla, and salt. You will cook it on medium heat for about 3-minutes. With this recipe, you will need to stir it constantly. For the full recipe, please visit Caramel Sauce with Cream on the Stove Top.

How to Store Dulce de Leche

If Dulce de Leche is in an unopened can, it can be stored at room temperature for up to 3-months. However, you can refrigerate your opened container in an airtight container for up to 2-weeks.

Can You Freeze It?

Yes, you can freeze your Dulce de Leche. You will put it in a clean airtight container. Keep in mind that it will not freeze solid due to the sugar content. Dulce de Leche can keep in the freezer for up to 3-months.

When you want to use it, thaw it in the fridge overnight. If it separates, briefly whisk it or shake it vigorously. This will make the consistency smooth again.

Caramel Recipes to Make with Your Caramel Sauce

I have several recipes that use caramel. After you make your caramel sauce, you can use it with the following recipes:

• Salted Caramel Cheesecake Cups
• Salted Caramel Brownies
• Caramel Banana Wontons
• Dulce de Leche Cookies
• Salted Caramel Pretzel Ice Cream
• Salted Caramel Apple Cake
• Caramel Macchiato Blondie Bars
• Caramel Macchiato French Toast
• Salted Caramel Granola
• Caramel Fruit Dip
• White Chocolate Caramel Fudge

Instant Pot Dulce de Leche

Yield: 14 ounces dulce de leche

Prep Time: 1 minute

Cook Time: 35 minutes

Additional Time: 35 minutes

Total Time: 1 hour 11 minutes

How to make super thick dulce de leche, or homemade caramel sauce.

Print

Ingredients

• 1 (14- ounce) can sweetened condensed milk

Instructions

1. Open the can of sweetened condensed milk.
1. Cover the can tightly with aluminum foil.
2. Place in the instant pot on the trivet.
3. Fill up the instant pot with water to cover the can halfway. 
4. Close the instant pot and close the seal. Select “manual, high pressure” for 35 minutes. Due to the amount of water, it will take about 30 minutes to arrive to pressure. 
5. Once it is done cooking, release the pressure using a hot pad or towel as steam will be hot. 
6. Remove the can from the instant pot using tongs. Transfer to a cooling rack. 
7. Cool and then serve! Delicious with apples, ice cream, or my favorite, by itself by the spoonful!

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 123Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 49mgCarbohydrates: 21gFiber: 0gSugar: 21gProtein: 3g

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Lactation what?! Oh yes. Lactation BROWNIES! And don’t worry – they don’t taste like cardboard or oats at all. These brownies are crisp on the outside and soft on the inside and full of good for you ingredients that will increase your milk supply.

After my 3rd baby was born I swore by lactation energy bites. I had them on hand for the first few months after he was born. Now with baby number 4, I am all about these lactation brownies! It’s probably because I saw a few brands selling lactation brownies online. I thought that was a great idea, I just didn’t want to pay that much for a brownie. So I made my own!

What are lactation brownies?

These brownies are made from scratch and include great milk boosting ingredients like ground flax seed, brewer’s yeast, and dark chocolate. The combination of these ingredients in the brownies should help increase your milk supply. I say “should” because if you don’t have a good breastfeeding relationship established you may not get the full benefit from these brownies. Make sure you check out these breastfeeding tips to help.

These brownies are also great for anyone not nursing as well. No one would be able to tell that these brownies are for breastfeeding mamas. My kids devour them and didn’t even bat an eye. They taste great and make a great addition to your lactation recipes line-up.

Lactation brownie ingredients

To make this lactation treat you will need:

• butter
• sugar
• cocoa powder
• eggs
• salt
• baking powder
• vanilla
• flour
• chocolate chips
• flax seed
• brewers yeast

Most of these ingredients are common pantry baking items that I bet you already have on hand.

I will say that you want to use high quality cocoa powder, vanilla extract and chocolate chips, if possible. The better the quality, the better your brownies will taste. (Not that I’ve ever met a brownie I didn’t like..)

Flax seed – This is one of the ingredients that helps with lactation. I use ground flax seed in most of my lactation recipes.

Flax seed full of Omega 3 fatty acids and fiber. Flax seed has been found to lower cholesterol, blood pressure and helps keep you full due to high amounts of protein.

I suggest Spectrum Organics ground flax seed.

Brewers yeast – Most lactation recipes contain this ingredient since it is known to help increase supply.

It is also packed with fiber and vitamin B. It helps with blood sugar levels, to boost your immunity and aids in anemia. There are also a host of other benefits to using Brewers yeast in your diet.

I’ve always used Solgar’s Brewer’s yeast for my lactation recipes.

Want to make these lactation brownies without Brewer’s yeast? Feel free to omit it!

Lactation brownies from scratch

I love that these brownies come out so decadent and chewy. They are better than a box mix and don’t take much more time than one.

Step 1: Melt the butter in a saucepan over medium heat. Add in the the sugar and stir to combine. The sugar will dissolve in the hot butter.

Step 2: Once the sugar and butter has dissolved, stir in the cocoa powder. Remember, the better quality the cocoa powder, the better your brownies will taste. I love Ghiradelli Dutch Process Cocoa for my lactation brownies.

Step 3: Transfer the warm cocoa/sugar/butter mixture to a bowl. The mixture may be gritty but will become smooth after mixing. Add your eggs and mix until combined.

Step 4: Add in your salt, baking powder and vanilla. Combine again.

Step 5: Add your flour and stir until just combined. You don’t want to over stir your brownies!

Step 6: Add your Brewer’s yeast and ground flax seed. Stir once or twice to combine. Fold in your chocolate chips.

Step 7: Pour the lactation brownie mix into a prepared dish. Prepare a 9×13 baking dish by lining it with foil and then spraying it with baking spray. You can also add oil to the bottom and spread it around to coat all sides.

Step 8: Bake for 30 minutes at 350 degrees or until a toothpick comes out clean in the center. Remove, allow to cool and slice.

Can I use a box mix?

You can! If you want to save time, use your favorite box mix and add in the flax seed and Brewer’s yeast! I love the Ghiradelli brownie mix for semi-homemade brownies.

How many lactation Brownies should I eat?

My personal (non professional) opinion is to eat two brownies a day. This should give you enough lactation boosting ingredients to see an increase in supply.

How long does it take for lactation brownies to work?

It depends on the person, but within a day or two. They will not work right away and they will not work if you aren’t practice healthy breastfeeding supply suggestions. These brownies, combined with a good routine, a strong latch and plenty of liquids will help increase your milk supply.

How to store leftovers

Store you leftover brownies in an airtight container on the counter. You can put them in the fridge if you’d like, but I have found that they stay soft and chewy longer on the counter.

Can I freeze lactation brownies?

Absolutely! Place your cooled and cut brownies on a cookie sheet. Put the cookie sheet in the freeze and allow the brownies to “flash freeze” for 2-3 hours. This will allow the brownies to harden for longer storage.

Place the brownies in foil and then a ziploc baggy. You can then put the baggy in the freezer for storage up to 6 months. To eat again, simply thaw on the counter for a day and enjoy!

Lactation brownies recipe

Lactation brownies

Yield: 15 brownies

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

How to make lactation brownies from scratch that will help with milk production!

Print

Ingredients

• 1 cup butter (2 sticks)
• 2 cups sugar
• 1 1/4 cups cocoa powder
• 4 large eggs
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 tablespoon vanilla
• 1 1/2 cups all purpose flour
• 1 cup dark chocolate chips
• 1 tablespoon ground flax seed
• 1 tablespoon Brewer's yeast

Instructions

1. Preheat your oven to 350 degrees and line a 9x13 baking dish with foil coated in oil or non-stick cooking spray.
2. In a saucepan over medium heat add the butter and sugar. Melt the butter and stir the sugar to combine.
3. Stir in the cocoa powder. Allow to simmer until dissolved.
4. Remove from heat and move the butter/sugar/cocoa mixture to a large bowl. Allow to cool slightly.
5. Mix in the eggs.
6. Add in the baking powder, salt and vanilla. Stir to combine.
7. Mix in the flour.
8. Mix in the flax seed and Brewer's yeast.
9. Mix in your dark chocolate chips.
10. Pour into your prepared dish.
11. Bake for 30 minutes or until a toothpick comes out clean.
12. Allow to cool slightly, cut and enjoy.

Nutrition Information:

Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 372Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 83mgSodium: 294mgCarbohydrates: 48gFiber: 3gSugar: 32gProtein: 5g

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Other lactation recipes to try

Lactation recipes

Looking for more lactation recipes to try? Here are some reader favorites!

No-bake lactation energy bites

A delicious way to increase your milk supply AND energy levels!

Get the Recipe

Monster lactation cookies

Monster lactation cookies that are full of peanut butter and chocolate chip goodness!

Get the Recipe

No bake lactation cookies

Get the Recipe

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I have made a lot of chocolate and peanut butter desserts in my life, but these may be my favorite. I have to be honest though, they are the kids’ favorites too. And my husbands! These are truly a family pleasing dessert.

What are homemade Reese’s Eggs?

First of all, these are made at home and not from the store, which means they have less junk in them! You’re dealing with creamy peanut butter and tasty chocolate chips. Mixed together, these ingredients create one of the best homemade Easter treats.

I think we can all appreciate a good chocolate peanut butter egg. From the time I was a child these were by far my favorite. When I learned how to make them from home, I was super ecstatic.

Homemade DIY Reese’s Eggs ingredients

The cool thing about these homemade Reese’s eggs is that you don’t need a lot of specialty ingredients to make them. In fact, you only need 6 common ingredients for these peanut butter chocolate eggs!

• Creamy Peanut Butter
• Brown Sugar
• Butter
• Vanilla Extract
• Powdered Sugar
• Chocolate Chips

Peanut butter – Creamy peanut butter works best for these homemade Reese’s eggs. You can grab any type that you like. I would suggest one with little to no sugar since this recipe uses a bunch of sugar throughout.

You can also make these allergy friendly by using a different nut butter or a sunflower butter! They are totally customizable to your tastes and dietary needs.

Brown sugar – You need a bit of brown sugar for the peanut butter portion of this recipe. Don’t have any on hand? Make homemade brown sugar with white sugar and molasses!

Powdered sugar – These homemade chocolate peanut butter candy would not be complete without powdered sugar. This ingredient just helps everything come together and taste like a peanut butter cup!

Chocolate chips – For this part of the recipe, you can just use regular chocolate chips. However, if you want dark chocolate, you could use those.

If you really enjoy peanut butter and chocolate, you may want to consider making these No Bake Peanut Butter Bars or my Reese’s brownies!

How to make homemade Reese’s eggs

Homemade Reese’s eggs are a comfort dessert to have on hand at all times. I make these eggs around Easter time, but many other times throughout the year. I just change the shape depending on the time of year.

Step 1 – To get started, take your creamy peanut butter and brown sugar.
Stir in melted butter and vanilla and mix using a hand held mixer.

Add in the powdered sugar and slowly mix with the handheld mixer. Your “dough” with be a bit crumbly, but pliable.

Step 2 – Line a 9×13 baking pan with wax paper or parchment paper and press peanut butter mixture into the pan until even and flat. Place in the freezer for 1-2 hours.

Step 3 – Remove pan from the freezer and lift the peanut butter mixture out of the pan.

Step 4 – Use a small egg-shaped cookie cutter to cut out peanut butter egg shapes. Make the cuts as close together as possible. Re-shape remaining peanut butter filling and cut out additional peanut butter eggs.

Step 5 – Place peanut butter egg shapes in the freezer to harden for another 1-2 hours.

Step 6 – Melt chocolate chips in the microwave in a glass bowl by melting for 1 minute, stirring, and then heating in 30-second increments and stirring in between every 30 seconds until the chocolate is melted and smooth.

Step 7 – Dip each peanut butter egg into the chocolate with a fork, tapping excess chocolate off of the egg on the side of the bowl. Let chocolate harden on the eggs in the refrigerator and then layer in a container to store.

How to store Reese’s eggs

You don’t want an ounce of this peanut butter chocolate goodness to go to waste. You will want to store these Homemade Reese’s eggs in the fridge in an airtight container. These eggs have a tendency to melt if they are left out in temps that are too warm.

To freeze these Reese’s eggs for later, allow the chocolate to harden and then place them in a ziplock baggy. Lay them flat in the freezer until they are frozen solid. You can then move to any part of the freezer and they can be kept for up to 6 months.

To eat – thaw in the fridge.

Other Easter treats to make

Looking for more sweet Easter treats to make? Check out:

• Easter fruit pizza
• Marbled Easter Egg Truffles
• Homemade Marshmallow Peeps
• Jordan Almond Bark

Homemade Reese's Eggs

Prep Time: 35 minutes

Additional Time: 3 hours

Total Time: 3 hours 35 minutes

Skip the store and make these easy Reeses's eggs at home!

Print

Ingredients

• 3 cups creamy peanut butter
• 1/8 cup brown sugar
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 5 cups powdered sugar
• 20 ounces chocolate chips, semi-sweet or dark chocolate

Instructions

1. Cream peanut butter and brown sugar.

2. Stir in melted butter and vanilla extract.

3. Mix in powdered sugar.

4. Line a 9x13 baking pan with wax paper or parchment paper and press peanut butter mixture into the pan until even and flat. Place in the freezer for 1-2 hours.

5. Remove pan from freezer and lift the peanut butter mixture out of the pan.

6. Use a small egg-shaped cookie cutter to cut out peanut butter egg shapes. Make the cuts as close together as possible. Re-shape remaining peanut butter filling and cutout additional peanut butter eggs.

7. Place peanut butter eggs shapes in freezer to harden for another 1-2 hours.

8. Melt chocolate chips in microwave in a glass bowl by melting for 1 minute, stirring, and then heating in 30 second incriments and stirring in between each 30 seconds until the chocolate is melted and smooth.

9. Dip each peanut butter egg into the chocolate with a fork, tapping excess chocolate off of the egg on the side of the bowl.

10 .Let chocolate harden on the eggs in refrigerator and then layer in a container to store

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 437Total Fat: 27gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 10mgSodium: 158mgCarbohydrates: 47gFiber: 3gSugar: 39gProtein: 8g

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Have you ever wondered what would happen if you mixed coffee into your cupcake batter? It’s only the next step up from drinking your coffee – now you can eat it too!

And let me tell you, these Coffee Cupcakes are amazing! They won’t disappoint you! You’ll love this dessert option just as much as my copycat coffee drinks.

What are coffee cupcakes?

Well, you know my love for coffee and you know how much I enjoy it. I had to make homemade coffee cupcakes. These cupcakes use espresso powder, and the frosting even has a bit of coffee flavor. I even topped them with a chocolate covered espresso bean for extra ooomphf!

Together, all of the ingredients make these cupcakes into a creamy and delicious dessert that you can enjoy for as long as you’d like!

Coffee Cupcake Ingredients

Are you excited to get started making these cupcakes with a coffee flavor? In no time, you and your family will be enjoying these. Let’s talk about the ingredients, shall we?

• Espresso powder
• Chocolate covered coffee beans
• Cinnamon

Espresso powder – I know a lot of you haven’t cooked with espresso powder before, but it’ll change your life. It helps you make desserts that taste like coffee, which is amazing! If you don’t have espresso powder on hand, you can use instant powdered coffee.

Chocolate covered coffee beans – Let’s talk about coffee beans for a second. These chocolate-covered coffee beans are everything. You can either make your own or you can grab some from the store. Whatever works best for you!

Cinnamon – You may be wondering why you’d want to put cinnamon in it. Well, this helps with the flavor. Most of us have cinnamon on hand, so why not go ahead and use it?

The rest of the ingredients includes items like flour, sugar, eggs, baking powder, milk, and butter. All ingredients work together to make something amazing!

How to make homemade coffee cupcakes

Making these cupcakes will really help change the way you think about dessert. The first time I ever made these, it made me see that cupcakes are so versatile and the flavoring can change to whatever you want it to be. If you want coffee cupcakes, then this is how you make them!

Step 1 – Go ahead and preheat the over to 375 degrees. Line 24 muffin cups with paper cupcake liners. Melt the butter, set aside to cool.

Step 2 – Combine flour, sugar, cinnamon and baking powder in a bowl. Set aside. Add espresso powder to the milk. Stir to dissolve.

Step 3 – Add the cooled butter to the milk mixture. Beat eggs lightly, then add to the milk mixture and stir.

Step 4: Add dry ingredients, a little at a time, to wet ingredients in mixing bowl, beating after each addition until ingredients are thoroughly combined.

Step 5: Fill cupcake liners to about ¼ inch from the tops. Make sure you do this right because you don’t want the cupcakes overflowing too much!

Step 6: Bake on center rack of the oven for about 15 minutes or until a toothpick inserted in center of cupcake comes out clean.

Step 7: While the cupcakes are baking, make the frosting. Start by creaming the butter and cream cheese.

Step 8: Beat in the vanilla and espresso powder. Add in the powdered sugar slowly, making sure it’s smooth before the next addition.

Step 9: Using an apple corer, press into the top of a cooled cupcake and remove the center. Add some frosting into the hole.

Step 10: Cover the top of the cupcake, hole included, with frosting. Top with a chocolate covered espresso bean.

How to Store Coffee Cupcakes

Once you get these cupcakes done and are ready to start storing them, use a cupcake container or another airtight container of your choice. You can also use plastic wrap to help keep these cupcakes as fresh as possible!

You can store them on the countertop but I suggest leaving them in the fridge to keep them fresh as long as possible. They will keep in the fridge for up to 5 days.

Other coffee treats to try

• Chocolate covered espresso beans
• Java chocolate chip ice cream
• Cappuccino brownies
• Banana cake with coffee frosting

Coffee cupcakes

Homemade coffee cupcakes with cream cheese coffee frosting.

Print

Ingredients

• 1 cup butter (2 sticks)
• 2 cup milk
• 3 teaspoon espresso powder (Can substitute 3 teaspoon instant powdered coffee. Do not use granulated.)
• 2 eggs (large)
• 1 teaspoon vanilla extract
• 1-1/2 cup granulated sugar
• 1-1/2 teaspoon cinnamon
• 4 cup all-purpose flour
• 5 teaspoon baking powder
• Frosting
• 8 oz. cream cheese (room temperature)
• 8 Tablespoon butter (room temperature)
• 3 cups powdered sugar
• 1 teaspoon vanilla extract.
• 1 teaspoon espresso powder (or instant coffee powder)
• 24 chocolate covered espresso beans for garnish

Instructions

1. Preheat oven to 375 degrees.
2. Line 24 muffin cups with paper cupcake liners.
3. Melt the butter, set aside to cool.
4. Combine flour, sugar, cinnamon and baking powder in a bowl. Set aside.
5. Add espresso powder to the milk. Stir to dissolve.
   Add the cooled butter to milk mixture.
6. Beat eggs lightly, then add to the milk mixture and stir.
7. Add dry ingredients, a little at a time, to wet ingredients in mixing bowl, beating after each addition until ingredients are thoroughly combined.
8. Fill cupcake liners to about ¼ inch from the tops.
9. Bake on center rack of oven for about 15 min. or until a toothpick inserted in center of cupcake comes out clean.
10. Remove to wire rack to cool.

Frosting

1. Using an electric mixer, beat cream cheese until fluffy
2. Add butter and beat to combine thoroughly.
3. Beat in vanilla and espresso powder.
4. Add powdered sugar a little at a time, continuing to beat. Scrape sides of bowl occasionally to be sure all is mixed well.
5. Using an apple corer, insert in center of cupcake, about 2/3 down into cake and pull out. This will leave you a nice hole for filling. If you don’t have an apple corer, you can simple, carefully
   scoop out center with a small spoon.
6. Fill hole with icing, using a piping tip or scoop in with a spoon.
7. Spread icing on cupcakes or pipe on using a piping bag and #1A tip or a plastic bag with the tip cut off.
8. Top with chocolate covered espresso bean.
   
9. Enjoy!

Notes

These cupcakes keep well in the refrigerator for about a week.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 516Total Fat: 28gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 62mgSodium: 253mgCarbohydrates: 60gFiber: 4gSugar: 35gProtein: 7g

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There are few desserts that I love more than cheesecake. I mean, I won’t turn down a warm chocolate chip cookie or brownie, but I will go out of my way for a slice of cheesecake. There is just something about that creamy cheesecake texture that I can’t resist.

Truth be told – I don’t make many cheesecakes. The kids love helping me make cookies, so that’s what we normally make when we want a sweet treat. When I do make a cheesecake though – it’s GOOD. Like leave me alone to eat this whole thing by myself, good.

Easy mint chocolate chip cheesecake

This cheesecake is different from a classic cheesecake because it has mint and chocolate flavors. The crust is made up of chocolate graham crackers and the cheesecake itself has a creamy mint flavor. This is also an Instant Pot cheesecake!

It’s a great cheesecake for a birthday, special event or even St. Patrick’s day!

Instant Pot mint chocolate cheesecake ingredients

The list of ingredients to make this cheesecake is a bit long, but stick with me! It all comes together to make one delicious dessert. You will need:

• chocolate graham crackers
• sugar
• butter
• cream cheese
• sour cream
• flour
• mint extract
• eggs
• green food coloring
• chocolate chips
• heavy cream

Chocolate graham crackers – These crackers make up the chocolate crust. You should be able to find chocolate graham crackers in the cookie aisle, but if not, regular graham crackers will work. You can also use graham cracker crumbs and save some time.

Sugar – You need both regular white sugar and brown sugar for this recipe. The brown sugar is for the crust and the white sugar is for the cheesecake itself.

Cream cheese – You are going to need 24 ounces of cream cheese, which is three 8 ounce blocks.

Sour cream – While you are in the cream cheese aisle, grab some sour cream as well. You only need 3/4 cup so check what you have at home first.

Mint extract – Most stores carry their extracts in the baking aisle. Mine always has them on the top shelf. Be sure to grab a mint extract for this cheesecake if you don’t have one at home.

Green food coloring – This is what gives the cheesecake it’s green hue! You can use a classic food coloring, an all natural food coloring or omit altogether. The color doesn’t change the cheesecake taste or texture at all.

Chocolate chips – Grab a bag of semi-sweet chocolate chips for this mint cheesecake. Or use your favorite chocolate chips here! Some go in the cheesecake and some go on top as a ganache.

Mint chocolate cheesecake instructions

Once you have gathered all your ingredients, you are also going to need to grab:

• spring form pan
• non-stick cooking spray
• parchment paper
• food processor
• mixing bowls
• spatulas
• electric mixer
• measuring cups/spoons
• Instant Pot

Step 1: Make the chocolate crust – Using a food processor, make crumbs out of the chocolate graham crackers. You can also use a baggy and rolling pin to crush them up.

Pour crumbs into a mixing bowl and add in the brown sugar and melted butter. Mix together until it resembles wet sand.

Step 2: Press the crust into pan – Spray the bottom of a spring form pan with cooking spray and cut out a circle of parchment paper for the bottom of the pan.

Scoop the crust mixture into the prepared pan and press down, coming up the side of the pan about 1/2 inch. You can use a glass or a measuring cup to tightly press the crust into the pan. Place in the freezer while you make the filling.

Step 3: Make the filling – In a large mixing bowl, beat the cream cheese, sugar and flour until creamy with an electric mixer. Add in the sour cream and mint extract and continue to mix using the mixer.

Add room temperature eggs, one at a time to the bowl, beating in between each egg. Mix in green food coloring here, if using.

Fold in the chocolate chips with a spatula or spoon.

Step 4: Finishing the cheesecake prep – Bring out the chocolate crust and scoop in the cheesecake filling. Smooth over the top with a spatula.

Step 5: Prepare the Instant Pot – Place your water in the bottom of the Instant Pot and add your trivet. Carefully place the spring form pan on top of the trivet.

Put the lid on and set the valve to sealing.

Step 6: Set the cook time – Set the Instant Pot to cook on high pressure for 35 minutes.

When the cheesecake is done, allow a natural release. Remove the lid and the cheesecake. Wick away any water from the top or around the edges.

Cover the cheesecake and place in the refrigerator for 2 hours up to overnight.

Step 7: Make the ganache (optional) – If you would like to top your mint chocolate cheesecake with something, try this simple ganache.

Heat cream in the microwave in 30 second intervals until just hot to the touch, not boiling. Stir in chocolate chips.

Step 8: Top with ganache – Top your cheesecake with chocolate ganache by drizzling it over the top. Place back in the fridge to harden.

Storage instructions

To store this mint cheesecake, place in an airtight container and store in the fridge. You can also use cling wrap over the spring form pan to keep it safe. The cheesecake will be good for up to 5 day.

Can I freeze cheesecake?

You can! The best way to freeze a cheesecake is to cut it into slices. Wrap the individual slices in foil or plastic wrap and place them in a large ziplock baggy. The frozen cheesecake will keep for up to 6 weeks in the freezer.

Coffee with your cheesecake

While this cheesecake is the star of the show, a nice coffee makes a great additional. Some DIY coffee recipes that I would recommend are:

• Irish coffee
• Iced vanilla latte
• Espresso martini
• Iced chai latte
• Cold brew coffee

Mint chocolate cheesecake recipe

Mint chocolate cheesecake

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Print

Ingredients

• Crust Ingredients:
• 2 cup chocolate graham cracker crumbs
• 2 tablespoon light brown sugar
• 5 tablespoon melted butter
• Cream Cheese Filling Ingredients:
• 24 oz cream cheese, softened
• 1 cup white sugar
• 3 tablespoon all-purpose flour
• 3/4 cup sour cream
• 1-1/2 teaspoon mint extract
• 3 large eggs, room temperature
• 1 cup mini semi-sweet chocolate chips
• Green liquid food coloring
• Chocolate Ganache Ingredients, optional:
• 4 oz semi-sweet chocolate mini chips
• 4 oz heavy cream

Instructions

1.Add chocolate graham cracker crumbs, brown sugar and melted butter to bowl. Mix together by using a fork, mixer or food processor until the consistency of wet sand.
2.Spray bottom and sides of spring form cheesecake pan with a non-stick cooking spray. Wipe excess oil with paper towel.
3.Cut parchment paper to size of bottom of pan and insert into bottom.
4.Scoop graham cracker mixture into pan and press evenly into bottom and up sides about 1/2 inch. The bottom of a drinking glass can help with pressing the bottom.
5.Put pan into freezer while preparing the filling.


Mint Chocolate Chip Cheesecake Filling Instructions:
1.In large bowl, using electric mixer, beat cream cheese, sugar and flour at low speed until smooth and creamy.
2.Mix in sour cream and mint extract on low speed until combined.
3.Add eggs, one at a time, beating on low speed after each, just until combined.
4.Mix in drops of food coloring, on low speed until it reaches your desired color. I added 6 drops.
5.Fold in chocolate chips.
6.Remove pan of crust from freezer and pour mixture into pan.
7.Add 1 cup water to bottom of Instant Pot.
8.Place cheesecake pan on trivet that comes with the Instant Pot and lower into Instant Pot.
9.Place lid on pot and seal according to your pot instructions.
10.Set on high pressure and cook for 35 minutes.
11.Allow pot to cool and release pressure.
12.Remove cheesecake from pot.
13.Using the end of a paper towel, wick and water that has gathered around the edges of pan.
14.Cover cheesecake and refrigerate several hours or overnight.


Chocolate Ganache Instructions, optional:
1.Heat cream in microwave until just hot to the touch, not boiling.
2.Add chips. Stir.
3.Heat 15 seconds at a time until chips are melted. Do not heat too much.
4.Stir until well-combined.
5.Cool to room temperature before using.
6.Drizzle onto top of cake, using a spoon or piping tip.
7.Cool in refrigerator until ganache is set before slicing.

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Christmas in cookie form! These gingerbread blossoms are easy to make and full of holiday cheer. They come together quick thanks to a gingerbread cake mix and a few other ingredients. Let me show you how to make these gingerbread cookies!

The other day Ryon told me that he wished I would do more holiday baking.  After I picked my jaw up from the ground, I reminded him of the mint brownie bark, the peppermint cheesecake and the Reese’s brownies that he ate the previous weeks.  He just smiled. 

I had already planned on baking more anyways despite his subtle hint for more sweets.   One of the easy homemade recipes that I had planned on making were these gingerbread blossoms. 

What are gingerbread blossoms?

Gingerbread blossoms are similar to the popular peanut butter blossoms but are made with gingerbread dough. They are a fun alternative to the classic peanut butter cookie topped with a Hershey’s kiss. Just sub peanut butter for gingerbread!

Gingerbread blossom ingredients

I have another secret – these are semi-homemade gingerbread blossoms.  They are made easier with a gingerbread cookie mix. Don’t worry – they are just as delicious!

To make these cookies you will need:

• 1 bag of gingerbread cookie mix
• 1 stick of butter butter
• an egg
• 1 tbsp water
• 1 cup of sugar
• Hershey kisses, unwrapped

Gingerbread cookie mix – I used Betty Crocker gingerbread mix for these gingerbread blossoms. It’s the bag with the gingerbread men on the front. Feel free to make homemade gingerbread cookies – if you’d like to go the from-scratch route.

Butter – You need one stick of butter for this recipe. I do not suggest using margarine – you will need real butter here.

Sugar – The sugar is used to roll the gingerbread in before baking. This created a nice crust on the cookies.

Hershey’s kisses – Grab a big bag of Hershey’s kisses for these cookies. The recipe makes about 2 dozen cookies, depending on the size of your cookies.

Other things to grab

Once you have all your ingredients you will also need to grab:

• a mixing bowl
• a spatula
• a small bowl
• a cookie sheet
• wire cooling rack

How to make gingerbread blossoms

These cookies can be broken down into four steps. Make the dough, roll in sugar, bake and add your Hershey kiss.

Start by pre-heating your oven to 350 degrees. Line a cookie sheet with either a silicone baking sheet or a quick spray of baking spray. This isn’t a necessity but I would hate for your cookies to stick to your cookie sheet if I didn’t suggest it.

Make the cookies according to the bag – which is to combine your cookie mix, egg, butter and water until a dough forms. Shape your dough into 1 inch round balls.

Take your dough ball and roll it in the sugar to coat it.  Put them on your cookie sheet and bake for 8-10 minutes, or until the edges are starting to brown slightly.

When they come out of the oven let them cool for a bit and then add a Hershey kiss so that it can start to get all melty and ooey gooey.  Transfer to your wire cooling rack and allow to cool completely.

The gingerbread is chewy and the chocolate is melty and its just like Christmas cookie heaven.  I made these and they were gone within a few days. 

Gingerbread blossoms

Prep Time: 5 minutes

Cook Time:

Total Time: 5 minutes

A chewy gingerbread cookie topped with a chocolate kiss!

Print

Ingredients

• 1 bag of gingerbread cookie mix
• 1 stick of butter, softened
• an egg
• 1 tbsp water
• 1 cup of sugar
• Hershey kisses, unwrapped

Instructions

1. Preheat the oven to 350 and line a cookie sheet with a silicone liner.
2. Mix together the butter, egg, water and cookie mix in a large mixing bowl.
3. Shape the dough into 1 inch balls and roll them in the sugar.
4. Place on the cookie sheet and bake for 8-10 minutes, or until the edges start to brown slightly.
5. Remove from the oven, allow to cool slightly and then add a Hershey kiss to the center.
6. Transfer to a wire rack and allow to cool completely.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 83Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 19mgSodium: 39mgCarbohydrates: 10gFiber: 0gSugar: 10gProtein: 1g

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If you loved this recipe, we would love for you to leave a review to help others!

How do I store gingerbread blossoms?

Once the cookies have cooled completely, place them in an airtight container. Store on the counter or in the fridge for up to a week.

Can you freeze gingerbread blossoms?

You can freeze either the dough once it’s made or the cookies after they are baked. I would not freeze the cookies with the Hershey kiss already added.

Other cookies to try:

Christmas cookies

Even more Christmas cookies to try this holiday season!

Spritz cookies

An easy butter cookie that everyone will love!

Get the Recipe

Iced ricotta cookies

Get the Recipe

Easy Peanut Blossoms

Continue Reading

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Oh hey, pumpkin. It’s the time of year where food turns from normal flavors to pumpkin spice everything. Pumpkin spice latte, pumpkin pancakes, pumpkin brownies, pumpkin cake. Pumpkin, pumpkin, pumpkin.

To be clear – I am NOT complaining. I am merely stating a fact that this time of year everything turns to the pumpkin side.

Pumpkin Syrup or Sauce

No let’s talk about one of the best pumpkin spice recipes – pumpkin syrup. Or pumpkin sauce. I originally coined this pumpkin sauce but realized later that it really is more like a syrup.

Especially since I use it as a pumpkin simple syrup in my coffee most mornings after I make a batch.

The good thing is that you can call it whatever you like and put it literally on whatever you like.

I’ve used this pumpkin syrup on pancakes, in my coffee and even on top of ice cream. I’ve even snuck a quick spoonful of just the sauce one afternoon.

It’s delicious and super easy to make.

Pumpkin Syrup Ingredients

One of the best things about this easy pumpkin sauce is how simple the ingredient list is. You should be able to get everything at your local grocery store.

(I say should because the second I say you ABSOLUTELY can find everything you need, someone will say they couldn’t find it. It’s like Murphy’s Law of grocery shopping.)

To make this homemade pumpkin syrup you will need:

• pumpkin puree
• sugar
• water
• pumpkin pie spice

No, seriously. That’s all you need. If you have ever made simple syrup, this is similar, just pumpkin flavored.

To start, you can find the pumpkin puree in the baking aisle at the grocery store. Grab your favorite can and you are good to go.

You can either buy pumpkin pie spice or try your hand at homemade pumpkin spice. I love making homemade because I can make a big batch and have it all pumpkin season long.

How to Make Pumpkin Syrup

Once you have all your ingredients, you will also need to grab a medium pot, whisk and measuring cup.

Pour the water and the sugar in the pot over medium heat. Bring to a boil and allow the sugar to dissolve. You can use the whisk to stir every so often.

Add in the pumpkin puree and whisk to combine. You may have to whisk it vigorously to combine until smooth-ish. I used a blender to make mine smoother and more syrup like when it cools down. You can do this or just whisk it as smooth as possible.

Mix in your pumpkin pie spice, remove from heat and allow to cool completely.

You can blend it smooth after it’s cooled or use it as is. Either way, store in an airtight container such as a mason jar. It will keep in the fridge for about 2 week.

What to use pumpkin syrup with/on

Pumpkin syrup (or sauce) goes great on or in:

• fluffy pancakes
• vanilla ice cream
• cold brew coffee
• buttermilk biscuits

Pumpkin Sauce

Print

Ingredients

• 1 cup pumpkin puree
• 1/2 cup sugar
• 1 cup water
• 1/2 - 2 tablespoons of pumpkin pie spice

Instructions

Combine the sugar and water in a small saucepan on the stove.

Allow the sugar to dissolve then add the pumpkin puree and the spice.

Let boil for about 5 minutes. If too thick, add a few tablespoons of water to thin a bit.

Remove from heat, place in a resealable jar and enjoy!

Notes

Should be stored in the fridge.
Also, I mashed my puree when it was in the pot but there was pumpkin chunks so I tossed it in a food processor. Pulse for a few seconds and it should be smooth!

Nutrition Information:

Amount Per Serving: Calories: 494Sodium: 26mgCarbohydrates: 125gFiber: 8gSugar: 108gProtein: 3g

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• Pumpkin pie shake
• Butterscotch Sauce
• Pumpkin pie coffee cream

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Alright friends, I’m going to be totally honest here. No holding back. I got to get this off my chest. The truth is.. if I had to pick ANY dessert out there.. I would pick a warm cookie fresh out of the oven.

I know, I know. Some people may think that’s odd. I mean when you have cake or pie or brownies to pick from. But in my book, nothing beats a warm cookie. In fact, this chocolate white chocolate chip cookie may be my new favorite one.

Chocolate white chocolate chip cookies

I’m going to be honest again here, the name of these cookies is almost a tongue twister. I mean, chocolate white chocolate chip? Really? Yes, really. I wanted a name that accurately described the best cookies ever.

These cookies are thick and chewy and pretty much have a brownie consistency. Which makes sense because I used a brownie batter for the base of these cookies. Then, I added in regular milk chocolate AND white chocolate chips. Ya know, for funsies.

Ingredients

Besides the fact that these cookies are double cookie, extra chewy and oh so delicious, the ingredient list is also pretty simple. To make these chocolate white chocolate chip cookies you will need:

• brownie mix
• butter
• water
• eggs
• flour
• chocolate chips

You can use any brownie mix that you prefer in this recipe. I used King Arthur gluten free brownie mix for my cookies. The amount of flour needed to firm up the batter may vary slightly among other brownie mixes, but not by much. You can even try a homemade brownie too!

For the butter and eggs you can use any kind that you like here. You can even sub out the butter for oil. Also, I used large eggs for this recipe. Regular all-purpose flour works in this recipe. If you want to keep these brownies gluten free, use a gluten free flour blend.

You will need two different chocolate chips – milk chocolate chips and white chocolate chips. Feel free to sub the milk chocolate for dark chocolate or bitter sweet – whatever you like! Use a higher quality white chocolate chip to get the best results for this cookie. Find out more about white chocolate here.

Instructions and tips

Once you have all your ingredients together you will also need to grab:

• a mixing bowl
• spatula
• cookie scoop
• cookie sheet
• silicone baking sheet or parchment paper
• cooling rack

Pre-heat your oven to 350 degrees Fahrenheit and line your cookie sheet with either a silicone baking mat or parchment paper.

Start by mixing together your brownie mix, eggs, butter and water. (Or whatever ingredients your brownie mix calls for.) Then, slowly add in the flour until you get a thicker batter. You want the batter to hold together when you form a ball. If it’s too thin, add more flour.

Mix in the regular chocolate chips and the white chocolate chips. Stir until just combined.

Use your cookie scoop to dole out balls onto your lined cookie sheet. You can also do this with a spoon or even using your hand. (No fancy tools needed!) The batter should be thick enough that it doesn’t spread once it’s on the cookie sheet.

Bake for 8-10 minutes. Your edges should be slightly brown and any white chocolate chips will get a bit darker. Place on a cooling rack once you remove them from the oven.

Everything can be mixed in one bowl! No need to dirty more dishes than necessary here.

If you are using parchment paper, crumble the into a ball and then stretch it out onto your cookie sheet. This will help with the edges curling over. The crumpled parchment doesn’t affect the cookies at all.

The extra flour is needed to thicken up the batter so that the cookies don’t spread on the baking sheet. Start with a few tablespoons and add more, if needed. The amount of flour you need will depend on the brownie mix you pick.

Allow the cookies to cool slightly and place in an air tight container to store. A plastic bag or tupperware work perfect.

Chocolate white chocolate chip cookies

Yield: 14 cookies

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Brownie cookies made with two types of chocolate chips.

Print

Ingredients

• 1 package of brownie mix, see notes
• 1/2 cup melted butter
• 2 tablespoons water
• 2 large eggs
• 1/2 cup of flour, see notes
• 1/4 cup milk chocolate chips
• 1/4 cup white chocolate chips

Instructions

1. Preheat your oven to 350 and line your cookie sheet with a silicone baking mat or parchment paper.
2. In a large mixing bowl, combine your brownie mix, butter, eggs and water.
3. Mix in your chocolate chips.
4. Start by adding in a few tablespoons of flour until your batter is thick and doesn't spread.
5. Scoop out your batter onto your cookie sheet.
6. Bake for 8-10 minutes or until the edges are slightly browning.
7. Remove, place on a cooling rack and enjoy!

Notes

I used King Arthur gluten free brownie mix which is a 17 ounce brownie mix. I have not tested this recipe with other brownie mixes.

Start by adding a few tablespoons of flour at a time until you get a thick batter that doesn't spread out on the cookie sheet.

Nutrition Information:

Yield: 14 Serving Size: 1 cookie
Amount Per Serving: Calories: 306Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 45mgSodium: 200mgCarbohydrates: 40gFiber: 0gSugar: 3gProtein: 4g

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

You may also want to try these other great cookie recipes as well:

Monster cookies

Pecan praline chocolate chip cookies

Starbucks copycat chocolate chunk cookies

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