Dessert

Prep time: 20 mins | Total time: 20 mins | Yield: 16

These are very impressive brookies with fudgy brownie bottoms topped with a chewy chocolate chip. Such a decadent dessert that will surely win everyone’s heart!

INGREDIENTS

BROWNIE LAYER:

2 large eggs, room temperature
1/2 c. (118 ml) oil or melted butter, slightly cooled
1/3 c. (35 grams) cocoa powder (natural or dutch processed)
1 c. (196 grams) granulated sugar
1/8 teaspoon salt
1/2 c. (60 grams) all-purpose flour

CHOCOLATE CHIP COOKIE LAYER:

1 large egg, room temperature
1 stick (1/2 c., 113 grams) unsalted butter, melted
3/4 c. (170 grams) dark brown sugar, lightly packed (light brown sugar can be used, but will be slightly less chewy)
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
1 c. (170 grams) chocolate chips + more for topping
1 c. plus 1/4 c. (150 grams) all-purpose flour
1/2 teaspoon salt

HOW TO MAKE BROOKIES (BROWNIE + CHOCOLATE CHIP COOKIE)

Step 1: Prepare the oven. Preheat it to 350 degrees F or 17 degrees C. Using the parchment paper, line a 9 x 9-inch square baking dish. Or grease the bottom and sides of the baking dish.

Step 2: For the brownie layer, whisk the flour, sugar, cocoa powder, and salt (optional) in a large bowl until well mixed. Then, add the oil (or butter) and eggs. Beat well until combined and you have a quite thick batter.

Step 3: Into the prepared pan, pour the brownie batter. Smooth out the batter using a rubber spatula.

Step 4: For the cookie layer, mix the melted butter and brown sugar in a large bowl until blended. Then, stir in the egg and vanilla.

Step 5: Place the salt, baking soda, and flour in another bowl. Mix well. Into the mixing bowl with the other ingredients, add the dry ingredients, and beat well until just blended.

Step 6: Place in the preheated oven and bake for about 30 minutes or until a toothpick inserted in the center of the brookies comes out clean. To keep the brookies extra moist and chewy, slightly overbake them. If the top is getting too brown, cover the brookies with foil.

Step 7: Allow the brookies to cool before slicing. In an airtight container, keep the cooled brookies and store them for up to 4 to 5 days at room temperature.

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Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Yield: 24 cookies

These tasty and gooey cookies are easily made using simple seven ingredients. Whip up a huge batch of these amazing lemon gooey butter cookies in under thirty minutes. Also, these cookies freeze well. Just make sure to cool them completely and double wrap them in freezer bags. Keep these cookies in a sturdy freezer container and store them in the freezer.

INGREDIENTS

1 egg
8 oz. cream cheese, softened
1/2 c. butter, softened (1 stick)
1 tbsp lemon zest
1 tbsp lemon juice
1 c. powdered sugar
1 box lemon cake mix (I use Duncan Hines lemon supreme)

HOW TO MAKE LEMON GOOEY BUTTER COOKIES

Step 1: Using a mixer, cream the butter and cream cheese until smooth and creamy. Then, add the egg along with the lemon juice and lemon zest. Mix on low speed until blended. In three parts, add the lemon cake mix, beating after each addition until just combined. Then, keep the dough in the fridge for 2 hours.

Step 2: After 2 hours, remove the dough from the fridge and roll it into 1-inch balls. Roll each dough ball through the powdered sugar and place them on parchment paper-lined cookie sheets.

Step 3: Place in the oven and bake for about 10 to 12 minutes at 350 degrees. Remove from the oven and let the cookies cool for about 2 minutes. Transfer the cookies to a cookie cooling rack.

Step 4: Dust the completely cooled cookies with extra powdered sugar.

NOTES:

1. Fresh lemon juice and zest make a whole lot of difference.

2. Softened butter is easier to blend.

3. Make sure to beat the butter and cream cheese until creamy, smooth, and the lumps are gone.

4. Chill the dough in the fridge for 2 hours for best results.

5. Position the oven rack in the middle of the oven and preheat the oven before baking the cookies.

6. Always like baking pans with parchment paper or using silicone mats.

7. Make sure to not over-bake the cookies. Take them out of the oven once they are lightly browned.

Nutrition Facts:

Serving Size: 1 cookie, Serves: 24
Amount Per Serving: Calories 176, Total Fat 9g 12%, Cholesterol 27.5mg 9%, Sodium 178.6mg 8%, Total Carbohydrate 22.4g 8%, Sugars 14g , Protein 1.7g 3%, Vitamin A7%, Vitamin C1%

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Prep Time: 1 hr | Cook Time: 20 mins | Yield: 16 cookies

I love bite-sized desserts as they are the perfect size for me. These sticky, chewy, and tasty caramel apple pie, cookies no doubt put a fun twist on the regular old apple pie. Not your traditional apple pie but with the same goodness. These cookies are pretty convenient and addicting!

Ingredients

Apple Pie Filling:

1–2 tbsp lemon juice
3 apples (about 1 pound)-peeled and sliced into 8 slices each
3 tbsp white sugar
3 tbsp corn starch
3 tbsp brown sugar
1/2 tsp cinnamon
3/4 c. water
A dash of nutmeg

Pie Crust:

1 tsp sugar
1 c. (2 sticks) unsalted butter, cut into cubes-chilled
1/4 c. ice water
2 and 1/2 c. all-purpose flour
(or you can use 1 package of Refrigerated Pie Crust (2 crusts)
1 tsp salt

Filling and Topping:

1 egg – lightly beaten
1 and 3/4 c. apple pie filling chopped into small pieces
1/4 c. sugar
1 c. caramel sauce
1 teaspoon cinnamon

How to make Apple Pie Cookies

Apple Pie Filling:

Step 1: Toss the sliced apples with lemon juice. Set aside.

Step 2: Place the cornstarch, sugar, brown sugar, cinnamon, nutmeg, and water in a saucepan or pot. Mix well and bring to a boil while whisking constantly over medium-high heat. Allow the mixture to boil for about 2 minutes or until thick. Then, add the slices of apples and stir.

Step 3: Adjust the heat to low and put the lid on. Simmer for about 10 minutes or until the apples are tender but not mushy. Note that the cooking time of the apples varies depending on their size. Take the pot off the heat, leaving the cover on.

Step 4: Remove the apples from the pot once cooled and chop them into small chunks. Set aside.

Pie Crust:

Step 5: Mix the flour, salt, and sugar in a large mixing bowl. Add the chilled butter cubes and mix using a pastry blender until you have a mixture that resembles a coarse meal.

Step 6: Over the mixture, drizzle 2 tbsp ice water and mix. Add another 2 tbsp water. If the dough crumbles, add more water 1 tbsp at a time until the dough holds its shape when squeezed.

Step 7: Into two equal pieces, divide the dough. Flatten each dough and shape two discs. Cover each disc using plastic wrap and chill in the fridge for an hour.

Step 8: Dust your working surface with a little bit of flour. Lay the chilled dough and sprinkle with flour. Make sure to also dust your rolling pin with flour. Roll the dough to about 1/8-inch thickness, turning it as you roll. Do the same with the second disc.

To assemble the Apple Pie Cookies:

Step 9: Prepare the oven. Preheat it to 350 degrees F. Using the parchment paper, line a cookie sheet and grease with non-stick spray. Set aside.

Step 10: Onto 1 pie crust, spread the caramel sauce. On top, spread the apple pie filling, then tap the filling gently using your palms.

Step 11: Into half-inch strips, cut the second pie crust. Over the filling, make a lattice top. Then, cut out the cookies using (about 2.5-inch) round cookie cutter. Place the cut-out cookie dough onto the prepared baking sheet.

Step 12: Brush the tops of the cookies with the beaten egg and generously sprinkle with cinnamon/sugar mixture. Place the baking sheet into the preheated oven and bake the cookies for about 20 to 30 minutes or until golden brown.

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Prep Time: 10 mins | Cook Time: 1 hr | Cooling time: 3 hrs | Servings: 10 pieces

This Southern Buttermilk Pie is a classic pie that stays one of the most-loved pies for years! This pie is stuffed with a sweet and tangy custard and lightly dusted with nutmeg on top. For the complete experience, serve the pie with a big dollop of whipped cream and top with some fresh berries.

This Southern sweet dessert is decadent and velvety. For best results, make sure to thoroughly chill the pie before slicing. Serve chilled and store any leftovers in the fridge for a quick dessert.

Ingredients

3 large eggs
1 9” deep dish pie crust, frozen or homemade
3 tbsp all-purpose flour
⅛ tsp ground nutmeg plus additional for the top
1 tsp pure vanilla extract
½ c. butter (salted or unsalted) melted
1 c. buttermilk (not fat-free)
1 tbsp lemon juice
1 ½ c. granulated sugar
whipped cream for serving, optional
¼ tsp salt

How to make Southern Buttermilk Pie

Step 1: Prepare the oven. Preheat it to 350 degrees F. On a baking sheet, place the pie crust and set it aside.

Step 2: Sift the sugar, flour, salt, and nutmeg in a medium mixing bowl.

Step 3: Place the buttermilk, butter, eggs, lemon juice, and vanilla in another mixing bowl. Mix well until combined.

Step 4: Into the dry ingredients, add the wet ingredients, and mix well until blended. Into the pie shell, evenly pour the mixture, and lightly sprinkle with extra nutmeg on top if desired. Place in the preheated oven and bake for about 50 to 60 minutes or until the center of the pie is set when shaken gently. Check the pie at the 30 minutes mark. And to prevent over-browning, tent the edges.

Step 5: Take the pie out of the oven and onto a cooling rack. Before slicing, cool the pie completely.

Step 6: Slice and serve the pie with a dollop of whipped cream if desired. Enjoy!

Nutrition Facts:

Serving: 1serving | Calories: 344 kcal | Carbohydrates: 44g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 266mg | Potassium: 85mg | Fiber: 1g | Sugar: 31g | Vitamin A: 376IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

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Prep time: 20 mins | Cook time: 30 mins | Total time: 50 mins | Servings: 20 bars

These naked bars will surely knock you off your feet! A five-star dessert that you can easily and quickly make using simple ingredients. These are the best caramel bars I’ve made with a delightful layer of gooey caramel with a tinge of peanut butter. It is an insanely amazing, addictive treat that will have everyone coming back in seconds! I suggest that you whip up a big batch because these knock-you-naked bars are gone in a blink!

INGREDIENTS

Bars:

2 eggs
2 1/4 cups all-purpose flour
1 cup butter, softened
3/4 cup packed brown sugar
3/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
2 cups semi-sweet chocolate chips
1 teaspoon salt

Caramel Sauce:

1/2 cup peanut butter
1 bag of 14-ounces caramels
5 ounces evaporated milk

How to make Knock You Naked Bars

Step 1: Prepare the oven. Preheat it to 375 degrees. Ready a 9 x 13-inch pan. Grease and set aside.

Step 2: In a small bowl, mix the flour with baking soda and salt. In a large mixing bowl, beat the butter, sugar, brown sugar, and vanilla until creamy. Then, add the eggs, a piece at a time, beating well after each addition. Next, slowly stir in the flour mixture and fold in the chocolate chips.

Step 3: Into the prepared pan, spread half of the cookie dough. Place in the preheated oven and bake for about 8 to 10 minutes. Take the pan out of the oven when done.

Step 4: In the meantime, melt the caramels and evaporated milk in a double boiler. Once the caramels are melted, add the peanut butter and let it melt completely. Spread this over the cookie dough base.

Step 5: Drop the rest of the cookie dough by spoonfuls over the caramel mixture.

Step 6: Return to the oven and bake for another 15 to 20 minutes or until light golden brown.

NUTRITION FACTS:

Serving: 1, Calories: 439 kcal (22%), Carbohydrates: 52g (17%), Protein: 6g (12%), Fat: 22g (34%), Saturated Fat: 12g (75%), Cholesterol: 45mg (15%), Sodium: 311mg (14%), Potassium: 243mg (7%), Fiber: 2g (8%), Sugar: 27g (30%), Vitamin A: 350IU (7%), Vitamin C: 0.2mg, Calcium: 53mg (5%), Iron: 3mg (17%)

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These salted caramel brownies are one of my ultimate favorite desserts! The flavor combination of this treat is simply perfect – slightly sweet, a little salty, and insanely delicious! A crowd-pleasing dessert that is incredibly easy to whip up. I make sure to always make a big batch as these delightful salted caramel brownies are gone super fast!

I always enjoy salted caramel. From my favorite salted caramel drinks to these gooey brownies. This recipe is very versatile. You are welcome to use milk, dark, or semisweet chocolate chips. You can even make these brownies gluten-free. Simply use gluten-free flour in place of all-purpose flour. Also, feel free to add nuts to the batter if desired. The best part is you can make these brownies in advance. Just follow the steps, bake, and allow the brownies to cool fully. Keep them in an airtight container and store them in the fridge for up to a week or freeze them for a couple of months.

Ingredients

4 eggs
1 c. butter
1/3 c. cocoa powder
4 oz. semi-sweet chocolate
2 c. sugar
1 1/2 c. flour
1/2 teaspoon salt
About 10 oz. caramel sauce
1/2 c. semi-sweet chocolate chips
flaked sea salt

How to make Salted Caramel Brownies

Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready a 9 x 9-inch baking dish. Lightly grease and set aside.

Step 2: Melt the butter with the semi-sweet chocolate. Then, allow it cool for a little.

Step 3: To the slightly cooked melted butter/semi-sweet chocolate, stir in the sugar and eggs. Next, add the flour, cocoa powder, and salt. Mix well before folding in the chocolate chips.

Step 4: In the prepared baking dish, spread the batter. Place in the preheated oven and bake for about 30 to 35 minutes or until a toothpick inserted in the center of the brownie comes out clean.

Step 5: Remove from the oven when done and allow the brownie to cool fully. Then, top with caramel sauce and sprinkle with sea salt.

Nutrition Facts:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 647 | Total Fat: 30g | Saturated Fat: 18g | Trans Fat: 1g | Unsaturated Fat: 10g | Cholesterol: 137mg | Sodium: 498mg | Carbohydrates: 94g | Fiber: 2g | Sugar: 75g | Protein: 7g

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Prep time: 15 mins | Cook time: 30 mins | Total time: 45 mins | Servings: 30 bars

These are the best-salted caramel bars loaded with plenty of chocolate chips. A very addicting treat with a gooey caramel center. These bars also freeze great, and once thawed they taste exactly like fresh-baked.

Ingredients

2 large eggs
1 c. unsalted butter, softened
1/2 c. granulated sugar
1 c. packed light brown sugar
1 tsp vanilla extract
1 tsp flaked sea salt
1 tsp baking soda
14 oz. sweetened condensed milk
2 c. semisweet chocolate chips
10 oz. soft caramels, unwrapped
2 1/2 c. all-purpose flour
1 tsp kosher salt

How to make Salted Caramel Chocolate Chip Cookie Bars

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using foil, line a 9 x 13-inch baking dish and generously grease with nonstick cooking spray.

Step 2: Place the softened butter with both sugars in the bowl of an electric mixer. Beat for about 2 minutes until light and fluffy. Then, add the eggs along with the vanilla, salt, and baking soda. Beat again and scrape the sides using a spatula. Adjust the speed to low, then add the flour, beating until blended before stirring in the chocolate chips.

Step 3: Into the bottom of the prepared baking dish, press half of the cookie dough.

Step 4: Add the sweetened condensed milk and unwrapped caramels to a medium sauce pot. Let the caramels melt over medium-low heat, stirring until smooth. Over the cookie dough base, pour the caramel filling. Over the filling, drop the rest of the cookie dough into small teaspoon-sized clumps. Then, place in the preheated oven and bake for about 25 to 30 minutes or until the center of the bar is just set.

Step 5: Remove from the oven when done and sprinkle with sea salt flakes. Let the bars cool fully. By the edges of the foil, lift the bars out of the pan. Cut and keep in an airtight container for up to 3 days at room temperature.

Note:

You can also freeze these bars and simply thaw them before enjoying them.

Nutrition Facts:

Serving: 1bar, calories: 285 kcal, carbohydrates: 39g, protein: 3g, fat: 13g, saturated fat: 7g, cholesterol: 33mg, sodium: 239mg, potassium: 164mg, fiber: 1g, sugar: 28g, vitamin a: 250iu, vitamin c: 0.4mg, calcium: 69mg, iron: 1.4mg

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PREP TIME: 20 MINS | COOK TIME: 1 HR | TOTAL TIME: 1 HR 20 MINS | SERVINGS: 10 people

Beautiful and a very delightful cake. This peach and blueberry Greek yoghurt cake is perfectly moist with amazing textures and topped with fresh fruits. Before serving, dust this cake with some powdered sugar.

Ingredients

2 eggs
1 ½ c. all-purpose flour
½ tsp baking soda
1 tsp baking powder
1 c. sugar
½ c. Greek yoghurt
½ tsp vanilla
2 peaches, sliced into wedges
2 ounces butter, softened
1 tsp granulated sugar
6 ounces blueberries

How to make Peach and Blueberry Greek Yogurt Cake

Step 1: For this recipe, use a 9 x 3-inch springform pan.

Step 2: Prepare the oven. Position the oven rack in the center and preheat the oven to 350 degrees F. Using butter or cooking spray, grease the side and bottom of the pan. Using the parchment paper, line the pan (9 x 13-inch springform pan or a 9-inch round cake pan). Do not forget to grease the parchment paper.

Step 3: Into a medium bowl, sift the flour, baking powder, and baking soda.

Step 4: Place the butter, sugar, and 2 eggs in another bowl. Beat for about 2 to 3 minutes on high speed until the mixture is very light and fluffy. Then, add the vanilla and Greek yoghurt. Beat for a minute more or until creamy and light. While the mixer is running on low speed, add the flour and beat until just combined. DO NOT OVERMIX.

Step 5: To the prepared pan, transfer the cake batter and top with sliced peaches. On top, evenly scatter the blueberries in the spaces between each peach slice. Then, sprinkle with 1 tsp granulated sugar. Place in the preheated oven and bake for about 1 hour until golden and a toothpick inserted in the center of the cake comes out clean. If desired, you can add more slices of peach and blueberries on top halfway through baking.

Step 6: Transfer the cake to a wire rack and let it cool in the pan for about 40 minutes. Then, remove the cake from the pan.

Nutrition Facts:

Amount per Serving: Calories 229, Fat 6g 9%, Saturated Fat 3g 19%, Trans Fat 1g, Polyunsaturated Fat 1g, Monounsaturated Fat 2g, Cholesterol 45mg 15%, Sodium 112mg 5%, Potassium 159mg 5%, Carbohydrates 41g 14%, Fiber 1g 4%, Sugar 25g 28%, Protein 5g 10%, Vitamin A 297IU 6%, Vitamin C 4mg 5%, Calcium 40mg 4%, Iron 1mg 6%

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Cook time: 8 mins | Total time: 8 mins

These delicious peanut butter oatmeal sandwich cookies are the best treatment for all peanut butter lovers out there, myself included. I filled these with a simple creme filling, but these are great too with Nutella. Make sure to whip up a big batch because these amazing cookies are gone way too fast!

Ingredients

Cookie:

1 egg
1½ c. quick oats
½ c. sugar
½ tsp baking powder
½ c. brown sugar
½ tsp baking soda
½ tsp vanilla extract
½ c. unsalted butter, softened
½ c. smooth peanut butter
½ tsp salt
¼ c. honey
¾ c. flour

Creme Filling:

1 c. smooth peanut butter
Nutella, if desired
½ c. powdered sugar

How to make Peanut Butter Oatmeal Sandwich Cookies

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Place the oats, flour, baking powder, baking soda, and salt in a medium bowl. Mix well until combined and set aside.

Step 3: Cream the butter with both the sugars, egg, peanut butter, honey, and vanilla in a large bowl or KitchenAid mixer. Pour in the dry oat mixture and mix well until just blended.

Step 4: On an ungreased cookie sheet, drop rounded teaspoonfuls of the cookie batter, making sure to leave enough space between each cookie. Using your fingers or the bottom of a glass jar, flatten the dough into a disk shape.

Step 5: Place in the preheated oven and bake for about 8 to 10 minutes or until the cookies are lightly browned. Remove from the oven when done and allow the cookies to cool.

Creme Filling:

Step 6: Whisk 1 cup peanut butter and half cup powdered sugar for approximately 5 minutes until combined.

Step 7: Flip half of the cookies upside-down. In the middle of each upside-down cookie, drop a tbsp of the creme filling. Top each with the other cookies, evenly pressing until the filling spreads to the edges of the cookies. If desired, you can also fill these cookies with Nutella.

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PREP TIME: 20 MINS | COOK TIME: 22 MINS | TOTAL TIME: 42 MINS | SERVINGS: 20

This is a very delightful, moist sheet cake topped with an impressive creamy, and sweet peanut butter icing. My favorite for potlucks, picnics, or whenever I am craving some peanut butter action!

Ingredients

Cake:

2 eggs
2 c. all-purpose flour
1/2 tsp baking soda
1 1/2 (12 tbsp) sticks of butter
2 c. sugar
1 c. water
1/4 c. vegetable oil
1/2 c. buttermilk
1/2 c. peanut butter
1 tsp vanilla extract
1/4 tsp salt

Frosting:

3/4 c. peanut butter
2 sticks (1 c.) butter, softened
2 tbsp instant vanilla pudding mix
3 to 4 tbsp milk
3 c. confectioners’ sugar

How to make Peanut Butter Sheet Cake

Step 1: Prepare the oven. Preheat it to 350 degrees. Ready a 10 x 15 x 1-inch jellyroll pan. Grease and set aside.

Step 2: Place the flour, sugar, baking soda, and salt in a large bowl. Mix well until blended.

Step 3: In a medium saucepan, whisk 1 1/2 sticks of butter with 1 cup of water. Bring the mixture to a simmer and stir until the butter has melted. Stir in half a c of peanut butter and vegetables. Then, stir this into the flour mixture.

Step 4: Combine the eggs with buttermilk and vanilla extract. Then, mix this into the flour mixture until well blended.

Step 5: Into the prepared pan, pour the batter. Place in the preheated oven and bake for about 22 to 26 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven when done and allow the cake to cool.

Step 6: For the frosting, beat the butter and peanut butter in an electric mixer until smooth. Add half each of the confectioners’ sugar and milk. Beat well until smooth. Then, add the rest of the confectioners’ sugar, milk, and vanilla pudding mix. Stir again until the frosting is smooth. If needed, add a bit more milk.

Step 7: On the cooled cake, spread the frosting.

Nutrition Info.

Calories: 432 kcal

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