Who doesn’t love a chocolate cookie? How about a fudgy chocolate cookie LOADED with marshmallows, chocolate chunks and Oreo cookie crumbles. These delicious rocky road cookies stay soft for days, come together in 30 minutes, and are a serious crowd pleaser!
Ingredients
2 cups white sugar
1 ¼ cups butter, softened
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
¾ cup Cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
1 cup semisweet chocolate chips
1 cup chopped Oreo cookies
1 cup marshmallows
Instructions
Preheat the oven to 350 degrees F
Cream sugar and margarine in a large bowl until light and fluffy. Beat in eggs, one at a time, then stir in vanilla.
Combine flour, cocoa, baking soda, and salt in a separate bowl. Add to the creamed mixture and mix until just blended. Stir in chocolate chips, crushed Oreos and mini marshmallows.
Drop spoonfuls of dough 2 inches apart onto ungreased cookie sheets.
Bake in the preheated oven until edges are set and centers are soft, 8 to 10 minutes.
Let sit briefly before transferring to wire racks to cool completely.
Christmas is my favorite time of year! I love spending the day in the kitchen, creating new recipes like this White Chocolate Cranberry Orange cookie!
This cookie is bursting with flavor from the cranberry and orange flavors and a sweetness from the white chocolate chips. These cookies are so soft and delicious!
These White Chocolate Cranberry Orange Cookies will be the star of your cookie exchange!
Ingredients
¾ cup butter, melted
1 cup light brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 ¼ cup all-purpose flour
½ teaspoon baking soda
1 cup white chocolate chips
Zest of one Orange
1 tablespoon fresh orange juice
1 cup Craisins (dried cranberries)
Instructions
In mixing bowl, beat melted butter with sugars until creamy. Beat in eggs, one at a time. Add in vanilla. Slowly beat in flour, baking soda and salt. Fold in white chocolate and Craisins.
Drop by large teaspoons onto a parchment lined cookie sheet.
Bake in a 350 degree oven for 10-12 minutes. Remove, cool and enjoy!
Loaded with blueberries and bright flavor, these blueberry lemon mini cakes make a delicious treat!
These mini cakes are moist with lots of bright flavor thanks to lots of lemon zest, freshly squeezed lemon juice, and a tart lemon glaze.
I love fresh blueberries with this recipe but you can use frozen ones. Just make sure to thaw them before using, then dry off and toss with the flour.
INGREDIENTS
For the cake:
2 cups blueberries
2 and ¾ cups all-purpose flour, spooned & leveled plus 1 tablespoon
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
¾ cup unsalted butter, softened to room temperature
2 cups granulated sugar
4 large eggs room temperature
2 teaspoons vanilla extract
⅓ cup fresh lemon juice
2 tablespoons lemon zest
¼ cup canola or vegetable oil
1 cup full fat sour cream, room temperature
For the lemon glaze:
1 3/4 cups confectioners’ sugar
1/4 cup lemon juice
1 zest of one lemon
1 teaspoon salted butter
INSTRUCTIONS
To make the cake:
Preheat the oven to 350°F.
Add the blueberries and 1 tablespoon of flour to a mixing bowl and toss together until all of the blueberries are coated with the flour. Set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using an electric mixer, beat the butter and sugar for about 4-5 minutes until light and fluffy.
Mix in the eggs one at a time until well combined, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil.
Add the dry ingredients in three additions alternating with the sour cream, beginning and ending with the dry ingredients on low speed.
Mix in each addition until just combined, making sure not to over mix the batter.Then add the blueberries and gently fold them into the batter until just combined.
Spray a 10-inch bundt pan well with nonstick cooking spray. Pour the batter into the prepared bundt pan or cupcake pan and evenly spread it around.
Bake at 350°F for 50-65 minutes or until a toothpick inserted into the cake comes out clean.
Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.
Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto the wire rack to finish cooling.
While the cake cools, make the glaze.
In a large microwavable measuring cup, the 4 cup capacity ones are the best, combine the sugar, lemon juice and lemon zest.
Add in the butter then microwave on high for 45 seconds.
Take out the measuring cup and whisk until smooth, making sure there are no lumps.
These brownie shortbread cups will hit all your cravings… both buttery soft shortbread and gooey fudge brownies. You can have the best of both worlds.
These brownie shortbread bars have two layers. The bottom layer is a simple shortbread crust made from little more than butter, sugar, and flour.The crumbly cookie crust comes together in a single bowl before being patted out in a muffin pan. While the crust bakes slightly in the oven, prepare the brownie batter, you can also use your favorite brownie mix box. After baking in the oven, the cups are ready to devour. The combination of shortbread and brownies is pretty phenomenal if you ask me
Let’s get to baking!
INGREDIENTS
For the crust:
¾ cup unsalted butter at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
1–1/2 cups all-purpose flour
1/4 teaspoon salt
For the brownie:
¾ cup unsalted butter
1 cup semisweet chocolate chips
1–1/4 cup granulated sugar
3 large eggs
2/3 cup all-purpose flour
6 tablespoons dark cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
OR
2 boxes your favorite brownie mix and the ingredients needed
INSTRUCTIONS
Preheat the oven to 325 degrees and line an 8 or 9” square baking pan with parchment paper or a muffin tin with cupcake liners. Lightly grease with cooking spray and set aside.
Begin by preparing the crust.
In a large bowl or the bowl of a stand mixer, cream the butter and granulated sugar until smooth. Stir in the vanilla. Add the flour and salt and stir just until combined to crumbs. Gently press the mixture down flat into the bottom of the prepared pan and bake in the preheated oven for 20 minutes until set.
In the meantime, begin making the brownie filling.
In a medium saucepan over low heat, gently melt together the butter, chocolate chips, and sugar, stirring regularly to melt evenly and prevent scorching the chocolate. Once melted and smooth, set aside.
In a large bowl, beat the eggs on medium speed with a mixer until they lighten in color and fluff up, about 2-3 minutes. Gently stir in the chocolate mixture. Add the flour, cocoa powder, baking powder, and salt, stirring just until combined.
Pour the batter on top of the prepared shortbread and smooth.
Increase the oven heat to 350 and bake for an additional 30-33 minutes or until a toothpick inserted into the middle comes out only with a couple of small brownie crumbs. Do not overbake.
Remove from the oven and allow to cool completely prior to slicing.
Got a sweet tooth and love chocolate? Then these chocolate chip bars are for you!
They start with my brown butter chocolate chip cookie recipe and are filled with milk chocolate and sweetened condensed milk. The brown butter and brown sugar gives a toffee-like richness to the cookie bars. And they are so easy to make in a 9×13-inch pan; no scooping or rolling needed. Just press and bake!
INGREDIENTS
1 cup unsalted butter
3/4 cup granulated sugar
1 cup light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 teaspoon baking soda
3 1/4 cups all-purpose flour
1/2 teaspoon salt
1 bag of milk chocolate chips
1 14 ounce can sweetened condensed milk
1 4.4 ounce large milk chocolate bar, chopped
INSTRUCTIONS
Melt butter in a saucepan over medium heat. Cook, stirring often, about 6 minutes, until it becomes brown in color. It will foam, reduce, then foam again. Once it’s done cooking the foam is a light brown and it will dissipate after you remove it from the heat. Once it starts to brown, keep stirring so it doesn’t burn. Let sit for about 5 minutes to cool.
Pour into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
While the butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Whisk and set aside.
Turn the mixer on low. Add the eggs, one at a time, mixing completely.
Mix in vanilla extract.
Add flour mixture one cup at a time to the wet ingredients and mix until combined. Stir in chocolate chips.
Line a 9×13” baking pan with parchment paper for easy removal.
Press half the cookie dough in the prepared pan. Pour sweetened condensed milk over the top of the bottom layer (be careful to leave about 1/4” edge around the pan, then sprinkle the chopped chocolate bar over the top.
Press the remaining cookie dough on top of milk and chopped chocolate bar. Press with your hands to flatten. It will mostly cover but not completely cover the bottom layer.
Refrigerate for 30 minutes.
Preheat the oven to 350°F. Bake for about 35-45 minutes until the tops of the bars start to get golden brown.
Who doesn’t love a cold glass of strawberry lemonade on a hot day. Now think about that as a delicious slice of cake. All of the same refreshing flavors, but in cake form. Count me in!
This cake is perfect for brunch, a picnic or patio party! It is made with fresh strawberries and fresh lemon zest and a sour cream cake batter, this moist and tender strawberry cake will make your day. Guaranteed!
I love fresh strawberries with this recipe but you can use frozen ones. Just make sure to thaw them before using, then dry off and toss with the flour.
INGREDIENTS
For the cake:
2 cups strawberries, chopped
2 and ¾ cups all-purpose flour, spooned & leveled plus 1 tablespoon
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
¾ cup unsalted butter, softened to room temperature
2 cups granulated sugar
4 large eggs room temperature
2 teaspoons vanilla extract
⅓ cup fresh lemon juice
2 tablespoons lemon zest
¼ cup canola or vegetable oil
1 cup full fat sour cream, room temperature
For the lemon glaze:
1 3/4 cups confectioners’ sugar
1/4 cup lemon juice
1 zest of one lemon
1 teaspoon salted butter
INSTRUCTIONS
Preheat the oven to 350°F.
Add the strawberries and 1 tablespoon of flour to a mixing bowl and toss together until all of the strawberries are coated with the flour. Set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using an electric mixer, beat the butter and sugar for about 4-5 minutes until light and fluffy.
Mix in the eggs one at a time until well combined, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil.
Add the dry ingredients in three additions alternating with the sour cream, beginning and ending with the dry ingredients on low speed.
Mix in each addition until just combined, making sure not to over mix the batter.
Then add the strawberries and gently fold them into the batter until just combined.
Spray a 10-inch bundt pan with nonstick cooking spray. Pour the batter into the prepared Bundt pan or cake pan and evenly spread it around.
Bake at 350°F for 50-65 minutes or until a toothpick inserted into the cake comes out clean.
Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.
Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto the wire rack to finish cooling.
The Lemon Glaze
While the cake cools, make the glaze.
In a large microwavable measuring cup, the 4 cup capacity ones are the best, combine the sugar, lemon juice and lemon zest.
Add in the butter then microwave on high for 45 seconds.
Take out the measuring cup and whisk until smooth, making sure there are no lumps.
Whisk Away Kitchen 