Keyword: chocolate

Chocolate Cake Cookies

Posted on by Mari Vasseur
Chocolate Cake Cookies by Brownie Mischief

Chocolate is the most popular cake flavor, so there’s no doubt that Chocolate Cake Cookies would be well-loved also. These cookies are so tempting that they’ll be the most popular cookies on your cookie platter. These soft, rich cookies have the elements we all love about chocolate cake, without the cake mix. The perfectly silky, smooth chocolate buttercream makes them absolutely delicious! They look so festive and nostalgic with sprinkles on top. They remind me of the popular grocery store cookies, but better. Make sure to make a pot of coffee or grab a jug of milk to enjoy with these chocolatey treats.

 

Chocolate Cake Cookies

Mari Vasseur
Soft, rich chocolate cookies with silky, smooth chocolate frosting
Print Recipe
Course Dessert
Servings 24 cookies

Ingredients
  

Cookies

  • 1 ¾ cups (225g) all purpose flour, sifted
  • â…” cup (75g) cake flour, sifted
  • â…” cup (60g) unsweetened Dutch process cocoa powder, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¼ cups (250g) granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • sprinkles optional

Chocolate Buttercream Frosting

  • ¼ cup (74ml) maple syrup
  • 2 tablespoons (30ml) water
  • ¼ cup plus 2 tablespoons (34g) Dutch process unsweetened cocoa powder, sifted
  • 4 ounces (113g) bittersweet 70-72%) or semisweet chocolate, chopped see note below*
  • 10 tablespoons (142g) unsalted butter, softened
  • â…” cup (80g) powdered sugar, sifted
  • 1 pinch fine sea salt

Instructions
 

Cookies

  • In a medium-sized bowl, whisk together the all purpose flour, cake flour, cocoa powder, baking powder and salt until well blended.
  • In a large bowl, beat the butter and sugar together, with an electric mixer at medium speed, until light and fluffy. Beat in the eggs and vanilla extract in 3 separate additions, making sure each one is incorporated before adding the next. On low speed, or by hand, stir in the flour mixture just until combined. Refrigerate the dough just until it's easier to work with, about 10-15 minutes.
  • Meanwhile, preheat the oven to 350ºF. (180ºC). Line 2 large cookie sheets with parchment paper.
  • Divide the cookie dough into 24 portions, about 2 tablespoons (35g) each. (I used a #30 portion scoop.**) Roll them into 1 1/2-inch balls. Place the cookie dough balls onto the baking sheets about 3 inches apart. Bake until the cookies are puffed and start to darken around the edges, about 9-11 minutes. Do not over bake. Let the cookies cool on the baking sheet for 1 minute, then transfer them to a cooling rack.

Chocolate Frosting

  • In a small saucepan over low heat, whisk together the maple syrup, water, and cocoa powder until smooth. Remove from heat and set aside to cool to room temperature.
  • Melt the chocolate in a medium-sized bowl set over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Stir gently until smooth. Remove from heat and set aside to cool to lukewarm.
  • In a large bowl, beat the butter, with an electric mixer at medium speed, until smooth and pale. Add the powdered sugar and salt and continue beating until smooth and well blended.
  • Gradually add the cooled maple syrup mixture and beat on low speed until combined. Stir in the melted chocolate until well combined. Smooth out any air bubbles by stirring gently with a rubber spatula.
  • Frost the cooled cookies. Top with sprinkles if desired.

Notes

*For the smoothest results, use chopped bar chocolate for your frosting and make sure the chocolate is completely melted. Do not use chocolate chips. They contain an ingredient which prevents them from melting completely and may make your frosting lumpy.
**To find the portion scoop I used, click here.
Keyword chocolate, cookies

Chocolate Hedgehog Cookies

Posted on by Mari Vasseur
Chocolate Hedgehog Cookies

Hedgehogs are such charming creatures that I just had to make a cookie in their honor. They come out of hibernation in early spring so it’s the perfect time to share these cookies as we anticipate spring’s arrival. These delightful cookies are made of a chocolate cookie dough which is similar in texture to shortbread. It makes a delicious base for the white chocolate filling. Chocolate sprinkles make perfect hedgehog “fur’ and dabs of white chocolate make cute snouts and paws. The finished cookies are 2 1/2 inches wide which makes them a bit easier to decorate, but you can make them smaller if you wish. Baking times will be shorter for smaller cookies.

 

Chocolate Hedgehog Cookies

by Mari Vasseur
Chocolate thumbprint-style hedgehog cookies with chocolate sprinkles and white chocolate filling
Print Recipe
Course Dessert
Servings 16 cookies

Ingredients
  

  • 2 cups (255g) all purpose flour, sifted
  • ½ cup (44g) unsweetened cocoa powder, sifted
  • 1 ½ tablespoons (15g) cornstarch
  • ½ teaspoon fine sea salt
  • ¾ cup (170g) unsalted butter, softened
  • â…” cup (132g) packed brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large egg yolks
  • 2 teaspoons pure vanilla extract
  • 1 large egg white
  • ¼ cup (48g) chocolate sprinkles
  • 6 ounces (170g) white chocolate, finely chopped or 1 cup (170g) white chocolate chips
  • Black gel food coloring

Instructions
 

  • Preheat the oven to 350ºF (180ºC). Line 2 cookie sheets with parchment paper.
  • In a medium-sized bowl, whisk together the flour, cocoa powder, cornstarch and salt until well blended.
  • In a large bowl, beat the butter, brown sugar and granulated sugar together, with an electric mixer at medium speed, until pale and fluffy. Beat in the egg yolks one at time until incorporated, followed by the vanilla extract. Gradually beat in the flour mixture just until the dough comes together. The dough will seem crumbly at first, but it will come together.
  • Divide the dough into 16 equal portions and roll them into balls. It's helpful to use a kitchen scale for accuracy. The balls should be about 1 1/2-inches (3.8cm) wide. Place the dough balls about 2 inches apart onto the cookie sheets. Using your thumb, press an oval indentation into the center of each dough ball. Brush the perimeter of the cookies with egg white.
  • Place the sprinkles in a small bowl. Dip the tops of the cookies into the sprinkles, pressing gently to adhere the sprinkles to the egg white. Bake until the cookies are set and slightly puffed, about 9-11 minutes. Let the cookies cool on the baking sheet for 1-2 minutes, then transfer them to a cooling rack.
  • Melt the white chocolate in a double boiler or in the microwave for short bursts. Transfer the melted white chocolate to a piping bag. Pipe the white chocolate into the indentations of the cooled cookies. Swirl each cookie gently to settle and smooth out the melted white chocolate. When the white chocolate centers have set up, reheat the remaining white chocolate. For the hedgehog paws, pipe 4 small blobs on each cookie. For the snouts, pipe a blob on each one. Use a toothpick dipped in black food coloring for the eyes and noses.**

Notes

*To find chocolate sprinkles, click here.
**For the eyes and noses, it's helpful to snip the pointed tip off of the toothpick to create a blunt end.
For all baking recipes, I recommend using a kitchen scale for the best results. To find one, click here.    
Keyword chocolate, cookies

Triple Chocolate Brownie Cookies

Posted on by Mari Vasseur
Triple Chocolate Brownie Cookies

What’s your self care indulgence? Mine is chocolate. These Triple Chocolate Brownie Cookies are the ultimate brownie cookies with the perfect combination of chocolate to satisfy any craving. They taste just like brownies with rich, fudgy centers and crisp edges. A sprinkle of sea salt flakes gives them the perfect balance.

I was inspired to create these cookies after I paid $5 for one disappointing chocolate cookie at a posh bakery. That impressive looking cookie promised gooey decadence, but it was dry and crumbly. I set out to create a cookie that does not disappoint. To achieve the perfect fudgy texture, it’s important not to over bake your cookies. To avoid over baking, I suggest baking one cookie as a test to determine your optimal baking time.

Triple Chocolate Brownie Cookies

Print Recipe
Course Dessert
Servings 18 cookies

Ingredients
  

  • 6 ounces (170g) semisweet chocolate, chopped
  • 2 ounces (57g) bittersweet chocolate (70-72%), chopped
  • ¼ cup (57g) unsalted butter, cubed
  • ¾ cup (97g) all purpose flour
  • 2 tablespoons (12g) unsweetened Dutch process cocoa powder
  • 1 teaspoon baking powder
  • ¾ teaspoon fine sea salt
  • ½ cup (100g) packed brown sugar
  • 6 tablespoons (75g) granulated sugar
  • 2 large eggs
  • 1 ½ teaspoons pure vanilla extract
  • ½ cup (85g) semisweet chocolate chips
  • ½ cup (85g) milk chocolate chips
  • sea salt flakes** for sprinkling

Instructions
 

  • Melt the chopped semisweet chocolate, the bittersweet chocolate and the butter together in large heatproof bowl set over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Stir occasionally until smooth. Remove from heat and cool slightly. (Alternately you can melt the chocolate and butter in the microwave in short bursts, stirring after each one.)
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt until well combined.
  • In a large bowl, whisk together the brown sugar, sugar, eggs and vanilla extract until smooth and well combined, about 2-3 minutes. With a rubber spatula, stir in the melted chocolate mixture until combined.
  • Stir in the flour mixture just until combined. Fold in the chocolate chips. Refrigerate the cookie dough for about 5-10 minutes, just long enough to make the dough easier to work with.
  • Meanwhile, preheat the oven to 350ºF (180ºC). Line 2 large cookie sheets with parchment paper.
  • Roll 2-tablespoon (40g) size portions of cookie dough into balls. I used a #30 portion scoop.*** Place the dough balls on the cookie sheet, about 3 inches apart. Bake until the tops of the cookies are set and beginning to crack, about 9-11 minutes, being careful not to over bake. Cool the cookies on the cookie sheet for 1 minute, then transfer to a cooling rack. Sprinkle the warm cookies with sea salt flakes.

Notes

*To find Dutch process cocoa powder, click here.
**To find sea salt flakes, click here.
**To find the portion scoop I used, click here.
 
Keyword chocolate, cookies

Brownie Cheesecake Cookies

Posted on by Mari Vasseur
Brownie Cheesecake Cookies

If you love chocolate chip cheesecake, you’ll adore these Brownie Cheesecake Cookies. I took my favorite elements from brownies and chocolate chip cheesecake and combined them into a cookie. The brownie batter cookies are soft and chewy on the inside and crispy on the edges. The cheesecake filling is creamy and smooth and dotted with mini chocolate chips.

The cookie dough should be refrigerated for a few minutes to help make the dough easier to work with. A short amount of chilling time worked best for me. I had minimal spreading during baking, but If your cookies spread to much, you can form the dough balls, add the indentations and refrigerate them for 20-30 minutes, then proceed with the recipe.

Since it’s so close to St. Patrick’s Day, I also made a version with Irish cream filling. See the notes below.*

Brownie Cheesecake Cookies

Brownie cookies with soft, chewy centers and crisp edges, filled with creamy cheesecake filling and mini chocolate chips.
Print Recipe
Course Dessert
Servings 18 cookies

Ingredients
  

Filling

  • ½ cup (113g) cream cheese, softened
  • 2 tablespoons (25g) granulated sugar
  • 1 ½ teaspoons heavy whipping cream room temperature
  • ½ teaspoon pure vanilla extract
  • ¼ cup (43g) mini semisweet chocolate chips, divided

Cookies

  • 6 ounces (170g) semisweet chocolate, chopped
  • 2 ounces (57g) bittersweet chocolate (70-72%), chopped
  • ¼ cup (57g) unsalted butter
  • ¾ cup (96g) all purpose flour, sifted
  • 2 tablespoons (12g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • â…œ teaspoon fine sea salt
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • â…“ cup (57g) mini semisweet chocolate chips

Instructions
 

Filling

  • In a small bowl, mix the cream cheese, sugar, heavy cream and vanilla extract together until smooth. Set aside 1 tablespoon of mini chocolate chips. Stir the remaining mini chocolate chips into the cream cheese mixture. Set aside in the refrigerator while you make the cookie dough.

Cookies

  • Melt the chopped chocolate and butter together in a large bowl set over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Stir gently until smooth. Set aside to cool slightly. (Alternately, you can melt the chocolate in the microwave with short bursts.)
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt until well blended.
  • In a large bowl, whisk together the sugar, brown sugar, eggs and vanilla until smooth. Stir in the melted chocolate. Stir in the flour mixture just until combined. Stir in the mini chocolate chips.
  • Refrigerate the cookie dough for 10-15 minutes to make it easier to work with. Preheat the oven to 350ºF (180ºC). Line 2 large cookie sheets with parchment paper.
  • Roll 2-tablespoon (40g) size portions of cookie dough into balls. Place them onto the cookie sheet, about 3 inches apart. Press a 1-inch wide indentation into each cookie dough ball using a pastry tamper, the flat top of a bottle cap or with your thumbs. Spoon a generous 1 teaspoon of filling into each indentation. Sprinkle with the reserved mini chocolate chips.
  • Bake until the edges are set and beginning to crack, about 9-11 minutes. Cool the cookies on the cookie sheet for 1-2 minutes, then transfer them to a cooling rack.

Notes

To make the Irish cream version of the filling, replace the heavy cream and vanilla extract with 2 teaspoons of Bailey's Irish cream liqueur.
Keyword brownie cheesecake, cookies

Chocolate Love Potion Cookies

Posted on by Mari Vasseur
Chocolate Love Potion Cookies with dark chocolate chips, pistachios and rose petals

You’ll fall in love with these bewitching double chocolate cookies with pistachios and rose petals. As if the chocolate chips weren’t enough, I topped them with pieces of dark chocolate which melt into heavenly little pools of deliciousness. You may have heard that chocolate is considered to be an aphrodisiac because it contains tryptophan and phenelethylamine. Tryptophen increases the mood booster serotonin in the brain. Phenelethylamine is released by the brain when you fall in love. Pistachios are also considered to be natural aphrodisiacs and these cookies contain plenty of pistachios! The rose petals add a touch of romance to finish off the perfect love potion cookies.

If you’re not a fan of pistachios, feel free to substitute your favorite toasted nuts. If you want to skip the nuts all together, make sure to replace them with another add-in, because the nuts help to provide structure to the cookies. I recommend dried cherries or white chocolate chips as a nice alternative.

Chocolate Love Potion Cookies

Double chocolate cookies with chocolate chips and pistachios topped with pools of melted chocolate, chopped pistachios and dried rose petals
Print Recipe
Course Dessert
Servings 18 cookies

Ingredients
  

  • 2 cups (256g) all purpose flour, sifted
  • ½ cup (48g) unsweetened cocoa powder, sifted
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup (227g) unsalted butter, softened
  • ¾ cup (150g) packed brown sugar
  • ½ cup (100g) granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (256g) semisweet or dark chocolate chips
  • ½ cup (57g) roasted unsalted pistachios, roughly chopped
  • 2 ounces (57g) semisweet or dark chocolate broken into pieces
  • Finely chopped, roasted unsalted pistachios for garnish
  • Dried rose petals for garnish

Instructions
 

  • Line 2 large cookie sheets with parchment paper.
  • In a large bowl, whisk together the flour, cocoa powder, baking soda and salt until well blended.
  • In a separate large bowl, cream the butter, brown sugar and granulated sugar, with an electric mixer at medium speed, until pale and fluffy.
  • Beat in the egg, egg yolk and vanilla in 3 separate additions, making sure each one is incorporated before adding the next. On low speed, mix in the flour mixture just until combined. Mix in the chocolate chips and pistachios.
  • Form the dough into 18 portions, about 2 ounces (57g) each. Form the portions into 2-inch heart shapes. (They don't have to be perfect, because the cookies are going to spread as they bake.) Place the heart shapes on a tray. Cover and refrigerate for 20-30 minutes.
  • Meanwhile, preheat the oven to 350ºF (180ºC). Place 6 dough portions on each cookie sheet, about 3 inches apart. Top each one with a piece of chocolate. I placed my chocolate pieces on the upper left of each cookie. Bake the cookies until the tops look set, about 10-11 minutes. Be careful not to over bake the cookies or they'll be more difficult to shape into hearts.
  • Remove the cookies from the oven and immediately use a large, metal heart-shaped cookie cutter to shape the hot cookies. Place the cookie cutter onto the cookie sheet over each cookie and slide it up and down, then side to side a couple of times. Work quickly before the cookies set. Let the cookies cool on the pan for 2-3 minutes, then transfer them to a cooling rack. Top the cookies with chopped pistachios and rose petals before the melted chocolate sets.

Notes

To find culinary rose petals, click here.
To find the cookie cutter I used, click here.
Keyword chocolate, cookies, love potion

Pink m&m’s Chocolate Cookies

Posted on by Mari Vasseur

Pink m&m's Chocolate Cookies

Chocolate cookies with pink m&m's candies
Print Recipe
Course Dessert
Servings 13 cookies

Ingredients
  

  • 1 cup plus 2 tablespoons (5 oz or 142g) all purpose flour, sifted
  • ¼ cup (3/4 oz or 21g) unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fines sea salt
  • ½ cup (4 oz or 113g) unsalted butter, softened
  • ¼ cup (1 3/4 oz or 50g) sugar
  • ¼ cup plus 2 tablespoons (2 5/8 oz or 75g) packed brown sugar
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • 1 cup (7 oz or 200g) pink m&m's candies plus extra for tops

Instructions
 

  • Preheat oven to 350ºF. Line two cookie sheets with parchment paper.
  • In a medium bowl, whisk together flour, cocoa powder, baking soda and salt.
  • In a large bowl, cream butter with sugar and brown sugar until light and fluffy.
  • Add egg and vanilla in separate additions and beat until well incorporated.
  • Add flour mixture and beat just until combined.
  • Gently fold in m&m's.
  • Place 2-tablespoon size portions, about 2 inches apart, onto prepared cookie sheets. I used a #30 portion scoop.**
  • Add a few more m&m's to the top of each cookie.
  • Bake until edges are set and tops puff slightly, about 8-10 minutes. Let cookies cool on cookie sheet for 1 minute, then transfer to cooling rack.

Notes

*To find pink m&m's, click here.
**To find the portion scoop I used, click here.
Keyword chocolate, cookies

Fudge Filled Chocolate Crinkle Cookies

Posted on by Mari Vasseur
Fudge Filled Chocolate Crinkle Cookies

Chocolate Crinkle Cookies are traditional holiday cookies, probably because of the pretty, crackly powdered sugar covered exterior that reminds us of snow. They always seem to show up on cookie trays at Christmas time and I’ve loved them since I was a child. I decided to take my old favorites to another level by adding a surprise inside! Two years ago, I made some cookies with fudge filling that my family and friends raved over. They’re my Marshmallow Mudslide Cookies. To view the recipe, click here. I used the same concept for these Chocolate Crinkle Cookies. I filled them with a simple, smooth fudge filling that stays soft at room temperature. The results were absolutely delicious!

Fudge Filled Chocolate Crinkle Cookies

Chocolate crinkle cookies with a smooth fudge filling that stays soft at room temperature
Print Recipe
Course Dessert
Servings 15 cookies

Ingredients
  

Fudge Filling

  • ¾ cup (4 1/2 ounces) semisweet chocolate chips
  • ½ cup (6 ounces) sweetened condensed milk

Chocolate Crinkle Cookies

  • 1 â…“ cups (6 ounces) all purpose flour, sifted
  • 2 tablespoons unsweetened cocoa powder, preferably Dutch process
  • 1 ½ teaspoons baking powder
  • ½ teaspoon fine sea salt
  • â…“ cup (2 5/8 ounces) unsalted butter, softened
  • 2 ½ cups (9 5/8 ounces) powdered sugar, sifted and divided
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 ounces unsweetened chocolate, melted and cooled to room temperature

Instructions
 

Fudge Filling

  • In a double boiler or in the microwave*, melt chocolate chips and sweetened condensed milk together until smooth. Set aside to cool while preparing cookie dough.
  • Cover and refrigerate for two hours. Roll filling into 1-inch balls.

Chocolate Crinkle Cookies

  • In a medium bowl, whisk together flour, cocoa powder, baking powder and salt.
  • In a large bowl, beat butter with an electric mixer until light and fluffy.
  • Gradually beat in 2 cups (7 3/4 ounces) of powdered sugar until well combined. Set aside remaining 1/2 cup powdered sugar in a shallow dish.
  • Beat in eggs and vanilla in three separate additions, until smooth. Stop to scrape bowl as needed.
  • Beat in melted chocolate until combined. Beat in flour mixture just until combined.
  • Cover and refrigerate dough for 2 hours. Don't skip this step.
  • Preheat oven to 350ºF. Line two large baking sheets with parchment paper.
  • Roll dough into 15 2-inch balls, 1 1/4 ounce each. Flatten each ball into a 3-inch disk. Place a fudge ball in the center of each disk and wrap dough around it, pinching edges together to seal. Roll dough balls generously in remaining powdered sugar.
  • Place dough balls three inches apart on prepared baking sheets. Bake until cookies puff up and tops are set, about 11-13 minutes. Transfer cookies to a cooling rack.

Notes

*To melt fudge filling in microwave, heat for 30 seconds. Stir, then microwave for 10 second intervals, stirring until melted.
MAKE AHEAD INSTRUCTIONS: To make cookie dough one day ahead, prepare cookie dough. Cover the surface with plastic wrap and refrigerate in a covered container up to 24 hours. To make fudge filling one day ahead, prepare filling and chill for 1 1/2 to 2 hours. Roll filling into 1-inch balls and place on a parchment lined tray. Cover tightly with plastic wrap and refrigerate up to 24 hours. 
Keyword chocolate, cookies

Chocolate Turtle Drop Cookies

Posted on by Mari Vasseur

A chocolate turtle is a confection made with caramel and pecans. The shape resembles a turtle, which is how it got the name. This is my version of a turtle cookie, loaded with plenty of delicious add-ins.

Chocolate Turtle Drop Cookies

Chocolate cookies loaded with chopped chocolate, caramel chips, and toffee bits, topped with pecans.
Print Recipe
Course Dessert
Servings 20 cookies

Ingredients
  

  • 2 cups (9 oz or 255g) all purpose flour, sifted
  • ½ cup (1 1/2 oz or 43g) unsweetened cocoa powder, preferably Dutch process
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup (4 oz or 113g) unsalted butter, softened
  • ½ cup (3 1/2 oz or 100g) granulated sugar
  • ¾ cup 5 1/4 oz or 150g) packed brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup (6 oz or 170g) coarsely chopped dark or semi-sweet chocolate (not chips)
  • 1 cup (6 oz or (170g) caramel chips (not bits)
  • 1 cup (6 oz or 170g) toffee bits or chopped candied pecans
  • 20 pecan halves

Instructions
 

  • Preheat the oven to 350ºF (180ºC). Line two large cookie sheets with parchment paper.
  • In a large bowl, whisk together the flour, cocoa powder, baking soda and salt.
  • In a separate large bowl, cream the butter, granulated sugar and brown sugar together with an electric mixer at medium speed, until light and fluffy.
  • Beat in the eggs and vanilla in three separate additions, making sure each addition is incorporated before adding the next. Beat in the flour mixture just until combined.
  • Set aside 20 chunks of the chopped chocolate. Fold the remaining chopped chocolate, the caramel chips and the toffee bits into the dough.
  • Place twenty 2-inch size portions of dough about 2-inches apart onto the prepared cookie sheets. (I used a #24 portion scoop*)
  • Top each cookie with a chunk of the reserved chocolate and a pecan half. Bake until the surface of the cookies is set, about 10-11 minutes. Let cool on the baking sheet for 1 minute then transfer to a cooling rack.

Notes

To find the portion scoop I used, click here.
Keyword chocolate, cookies

Dark Chocolate Strawberry Marble Cookies

Posted on by Mari Vasseur
Dark Chocolate Strawberry Marble Cookies

To the indecisive German baker who invented marble cake, I thank you! Marble cake, sampler platters and tasting flights are the perfect solution for those times when you just can’t decide. Let’s take one more decision off the table. No longer will we have to decide between chocolate and strawberry cookies. These marble cookies are the best of both worlds. Chocolate and strawberry are opposites in many ways, but complement each other so well. After all, who doesn’t love chocolate covered strawberries?

The dark chocolate cocoa powder gives these cookies a deep chocolate flavor. Freeze dried strawberries provide the sweet strawberry flavor and color. I crushed the strawberries with a mini food processor, but you can also use a mortar and pestle, a clean spice grinder or a sturdy plastic bag and a rolling pin. When you crush the 1 1/2 cups of freeze dried strawberries called for in the recipe, you’ll end up with about 1/3 cup of strawberry powder. To find freeze dried strawberries, click here.

This recipe makes about eighteen cookies but you can also make nine large cookies. Follow the instructions in parentheses for large cookies.

 

Dark Chocolate Strawberry Marble Cookies

by Mari Vasseur
Dark chocolate & strawberry marbled sugar cookies
Print Recipe
Course Dessert
Servings 18 cookies

Ingredients
  

  • 2 ¼ cups (284g) all purpose flour, sifted
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (35g) freeze-dried strawberries, finely crushed to a powder (1 1/2 cups before crushing)
  • â…“ cup (28g) dark unsweetened cocoa powder

Instructions
 

  • In a medium-sized bowl, whisk together the flour, baking soda and salt until well blended.
  • In a large bowl, beat the butter, granulated sugar and brown sugar, with an electric mixer at medium speed, until pale and fluffy.
  • Beat in the eggs and vanilla extract in three separate additions, making sure each addition is incorporated before adding the next. On low speed, mix in flour mixture just until combined.
  • Divide the dough in half. Leave half of dough in the bowl and place the other half in a separate bowl.
  • Add the freeze dried strawberries to half of the dough and mix just until combined. Add the cocoa powder to the other half of the dough and mix just until combined.
  • Roll the dough into 1 1/2 teaspoon size balls. (For large cookies, roll the dough into tablespoon size balls.) To form the cookies, place two chocolate dough balls and two strawberry dough balls in your hand in a checkerboard pattern. Roll into a ball. Repeat with the remaining dough balls and refrigerate for 30 minutes.
  • Preheat oven to 350ºF (180ºC). Line two large cookie sheets with parchment paper.
  • Place the dough balls about two inches apart on the prepared cookie sheets. Bake 10-12 minutes, until cookies are set and edges are golden. (For large cookies, bake 14-15 minutes.) Transfer to cooling rack. (For large cookies, cool on cookie sheet one minute, then transfer to cooling rack.
Keyword chocolate, cookies, marble, strawberry

Marshmallow Mudslide Cookies

Posted on by Mari Vasseur
marshmallow mudslide cookies

Have you ever had mudslide cake? It’s a deliciously messy chocolate cake with chocolate frosting and marshmallows, also known as Mississippi mud cake. I saw one covered in a layer of marshmallow fluff and it made its way into my dreams. I woke up with the inspiration to make a cookie version of the gooey mudslide cake.

I saw a few mudslide cookie recipes out there that used standard size marshmallows and chocolate chips mixed into the cookie dough. If you’ve ever baked with marshmallows, you know that they nearly disappear during the baking process. Chocolate chips melt beautifully into little pools of chocolate, but then harden once cooled to room temperature. I happily volunteered to address these challenges! After some trial and error, I created a satisfying cookie with plenty of gooey marshmallow goodness and a rich fudge filling that stays soft at room temperature. Dreams do come true!

marshmallow mudslide cookies

 

Marshmallow Mudslide Cookies

by Mari Vasseur
Chocolate & nut fudge-filled cookies topped with toasted marshmallows
Print Recipe
Course Dessert
Servings 22 cookies

Ingredients
  

Fudge filling

  • 1 â…“ cup (227g) semisweet chocolate chips
  • 1 cup (319g) sweetened condensed milk
  • â…” cup (74g) chopped toasted pecans or walnuts

Cookies

  • 2 â…› cups (287g) all purpose flour, sifted
  • ½ cup (45g) unsweetened Dutch Process cocoa powder, sifted preferably dark
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 1 cup (227g) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup (200g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 22-24 *s'mores marshmallows or jumbo marshmallows I used Kraft Jet-Puffed S'moreMallows

Instructions
 

Fudge filling

  • Melt the chocolate chips and sweetened condensed milk together in a double boiler or in the microwave in a medium-sized microwave safe bowl.
  • Stir in the chopped nuts. Set aside to cool to room temperature.

Cookies

  • Preheat the oven to 350º (180ºC). Line 2 large cookie sheets with parchment paper.
  • In a medium-sized bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt until well blended.
  • In a large bowl, beat the butter, granulated sugar and brown sugar with an electric mixer at medium speed, until pale and fluffy. Mix in the eggs and the vanilla in 3 separate additions, making sure each addition is incorporated before adding the next. On low speed, mix in the flour mixture in 2 additions, just until combined.
  • Roll the fudge filling into tablespoon-sized balls.
  • Roll the cookie dough into 2-tablespoon-sized balls then flatten them into disks. Place a ball of fudge filling in the middle of each disk. Wrap the cookie dough around the ball of filling, sealing it completely.
  • Place the cookies about 2 inches apart onto the prepared baking sheets. Bake until the tops of the cookies are set, about 9-11 minutes. Remove from oven.
  • Turn on the broiler. Place a marshmallow on top of each cookie.
  • Broil the cookies until the marshmallows are toasted. This takes about 1 minute. CAUTION: Watch the cookies carefully when broiling. They can go from done to burnt in the blink of an eye!

Notes

*I used Kraft Jet-Puffed S'moreMallows, but if you're unable to find them, use jumbo marshmallows. Cut them in half lengthwise with kitchen shears. Place on cookies cut side down.
**To melt fudge filling in microwave, heat for 30 seconds. Stir, then microwave for 10 second intervals, stirring until melted.
Keyword chocolate, cookies