Why You’ll Love This Recipe

This cake combines your two favorite treats: chocolate chip cookies and cake! You will love it! I took my popular chocolate chip cookie recipe and adapted it to make this cake. So, it’s not just a cake that looks like a cookie – it is actually a giant soft and chewy cookie!

It’s so easy to make – you don’t need a mixer, and you don’t have to chill the dough. You don’t even have to wait for butter to soften to make it! You can customize it for any occasion with different sprinkles, mix-ins, and frosting for a birthday cake or one for Christmas, Halloween, Valentine’s Day… it’s perfect any time of year.

Unlike other cookie cake recipes, this one is not like a cakey cookie. It really tastes like the best chocolate chip cookie just made extra-large in a cake pan. I have made this giant cookie cake recipe countless times, and it always turns out perfectly. You will love how easy it and your friends and family are going to love how delicious it is!

Chocolate Chip Cookie Cake Ingredients

• Butter: As usual, my cookies start with melted unsalted butter. If you want to use salted butter, omit salt from the recipe.
• Sugar: I always use a combination of granulated sugar and brown sugar. Be sure to pack your brown sugar.
• Chocolate chips: Use your favorite flavor and brand!
• Cocoa Powder: Adds a delicious extra chocolate flavor!
• The frosting is similar to my chocolate buttercream recipe, but cut in half because you don’t need as much. You just need butter, powdered sugar, cocoa, salt and heavy whipping cream to make a creamy chocolate frosting for the cookie cake.

How to Make a Cookie Cake

• Place melted butter in a large bowl (or bowl of a stand mixer fitted with the paddle attachment). Add granulated sugar and brown sugar and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
• Mix in salt and baking soda, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
• Line a 9-inch round cake pan with foil and spray with nonstick cooking spray.
• Press batter into prepared pan. Bake until the cookie is just slightly golden brown on top and a toothpick comes out clean from the center. Let cool before frosting.

Expert Tips

• You can use a mixer, but I recommend mixing the dough by hand for the best results. Mixing by hand will make it less likely that you’ll overmix the dough.
• I prefer to bake this cake in a 9” round pan, but if you don’t have one, you can use a 9” square pan.
• Don’t over-bake the cookie cake. This is so important! If you over-bake it, the cookie will have a harder texture and won’t be as soft and chewy. So, keep an eye on it, and when the top turns light golden, check the inside with a toothpick. If it comes out clean, it’s done.

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Chocolate Chip Cookie Cake Recipe

If you don’t want to choose between cookies or cake – then don’t! Make this Cookie Cake from scratch, it’s perfect for any occasion!

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 22 minutes minutes

Total Time 1 hour hour 7 minutes minutes

Servings 10 servings

Calories 317kcal

Author Dorothy Kern

Cost $10

Ingredients

For the Cookie:

• ½ cup (113g) unsalted butter, melted
• ⅓ cup (67g) granulated sugar
• ½ cup (100g) packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 ½ cups (186g) all-purpose flour
• 1 ½ cups (275g) chocolate chips

For the Frosting:

• 4 tablespoons (57g) unsalted butter, softened
• 1 cup (113g) powdered sugar
• 2 tablespoons (10g) unsweetened cocoa powder
• ¼ teaspoon salt
• ½ teaspoon vanilla
• 1-2 tablespoons heavy whipping cream or milk

Instructions

Cookie:

• Preheat oven to 350°F. Line a 9-inch round cake pan with foil and spray with nonstick cooking spray.
• Place melted butter in a large bowl (or bowl of a stand mixer fitted with the paddle attachment). Add granulated sugar and brown sugar and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
• Mix in salt and baking soda, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
• Press batter into prepared pan. Bake for about 21-25 minutes or until the cookie is just slightly golden brown on top and a toothpick comes out clean from the center. Let cool before frosting.

Frosting:

• Add butter to a large bowl and beat until smooth with a hand mixer. Add powdered sugar, cocoa and salt and mix until crumbly, them mix in vanilla extract.
• Add 1 tablespoon milk or heavy cream and mix until smooth, adding more cream as needed for piping consistency.
• To assemble the cookie cake: place frosting in a piping bag fitted with a large star tip and pipe swirls around the edges. Add sprinkles and serve.
• Store in an airtight container for up to 3 days or freeze unfrosted cake for up to a month.

Notes

Tip: Use any color sprinkles for any birthday or occasion! I especially love making this for the holidays using red and green sprinkles.

Nutrition

Serving: 1serving | Calories: 317kcal | Carbohydrates: 44g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 242mg | Potassium: 62mg | Fiber: 1g | Sugar: 29g | Vitamin A: 458IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

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The post The BEST Chocolate Chip Cookie Cake Recipe appeared first on Crazy for Crust.

The Best Peanut Butter Rice Crispy Treats

My whole family loves Rice Krispie Treats and my husband loves peanut butter, so I decided to combine the two. Cereal treats have the best texture and the addition of peanut butter makes them have the best flavor.

These snacks are so easy to make and they use simple ingredients. Kids love them, but you’re never too old to make a perfect rice crispy treats. We love them thick and soft and chewy – these are the perfect cereal treats!

Ingredients Needed

• Rice Krispie Treats: You can find this cereal at just about any grocery store. Any brand crispy rice cereal works.
• Peanut Butter: These have only been tested with shelf stable peanut butter, like Skippy or Jif. I don’t recommend natural peanut butter.
• Marshmallows: Mini marshmallows melt easiest, but large are fine too.

How to make Rice Krispie Treats

• Melt the butter in a large saucepan over medium low heat. Add the peanut butter and stir until combined. Add the marshmallows and stir until melted. Remove from heat and stir in vanilla extract.
• Add cereal and stir to coat with the marshmallow mixture.
• Immediately pour into baking dish and press firmly to compact into an even layer.

Expert Tips

• Make sure your marshmallows are fresh! Stale marshmallows will effect how the entire recipe tastes. It is also important to make sure your cereal is fresh too!
• To press the mixture more easily, spray wax paper with nonstick cooking spray so you can press without it sticking to your hands.
• Store properly to make sure they stay fresh.
• You can also melt everything in a microwave-safe bowl instead of doing it on the stove.

Storage

Store in an airtight container for several days. You can also freeze Rice Krispie treats between sheets of wax paper.

Print

Peanut Butter Rice Krispie Treats Recipe

The BEST Peanut Butter Rice Krispie Treats recipe ever – with tons of peanut butter – these are gooey and crunchy and an easy no bake bar.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 24 servings

Calories 474kcal

Author Dorothy Kern

Cost $10

Ingredients

• 9 cups (237g) Rice Krispies Cereal
• 15 ounces (433g) marshmallows
• 8 tablespoons (113g) unsalted butter
• ¾ cup (200g) creamy peanut butter
• 1 teaspoon (15ml) vanilla extract

Instructions

• Line a 9×13-inch pan with foil or parchment and spray with nonstick cooking spray.
• Measure out cereal and place in a large bowl.
• Melt the butter in a large pot over medium low heat. Add the peanut butter and stir until combined.
• Add the marshmallows and stir until melted. Remove from heat and stir in vanilla extract.
• Add cereal and stir to coat with the marshmallow mixture. Immediately pour into prepared pan.
• Press firmly to compact. Tip: spray wax paper with nonstick cooking spray so you can press without it sticking to your hands.
• Let set until firm then slice into bars.

Notes

• You can use any size marshmallows, just make sure you’re only using 15 ounces.
• These stay extra gooey but will get stale if not stored properly.
• Only use FRESH marshmallows and not-stale cereal for best results.
• Store in an airtight container for up to 3 days. To freeze, let cool completely then cut into bars and wrap each individual bar in wax paper and freeze in an airtight container for up to 3 months.

Nutrition

Serving: 1serving | Calories: 474kcal | Carbohydrates: 91g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 514mg | Potassium: 155mg | Fiber: 1g | Sugar: 20g | Vitamin A: 6025IU | Vitamin C: 56mg | Calcium: 10mg | Iron: 27mg

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The post Peanut Butter Rice Krispie Treats appeared first on Crazy for Crust.

Frozen Strawberry Daiquiri

This frozen daiquiri is the best drink for any warmer months or whenever you want to feel like you’re on a tropical island. This is one of those recipes that I always get when I’m on the beach or poolside, therefore I wanted to make a homemade strawberry daiquiri that you could drink from your house!

Classic daiquiris have a perfect slushy consistency mixed with a lot of alcohol (rum). I use fresh and frozen berries to make this scream summer flavor! But don’t fear – if you want a virgin daiquiri it’s easy to make with this recipe. This is the BEST Strawberry Daiquiri – no matter how you make this recipe, I know it will be a refreshing drink of your dreams!

Ingredients Needed

• Strawberries: A pound of strawberries is needed – you’ll freeze half of them.
• Rum: Use any flavor rum you like – white rum, coconut rum, or spiced rum. Any brand too, like Malibu or Bacardi.
• Simple Syrup: For sweetness – you can also use a few teaspoons white sugar.
• Lime Juice: Brightens up the flavor of the cocktail. I like using fresh squeezed lime juice.

How to make a Strawberry Daiquiri

• Remove stems from strawberries and slice in half. Freeze half of the berries (8 ounces).
• Add fresh berries and frozen berries to the jar of a high speed blender. Add rum, simple syrup, and lime juice. Blend until you get a smooth slushy texture.
• Pour into glass. Garnish with an extra strawberry and/or lime slice or lime wedge.
• To make non-alcoholic: omit rum and use water in place of the rum (4 oz).

Expert Tips

• Plan ahead to get half of the strawberries in the freezer so you are not rushing it at the last minute – or grab a bag of frozen berries and use half frozen and half fresh.
• You can serve a daiquiri in really any cocktail glass, but I love a hurricane glass or margarita glass.
• Serve immediately. I don’t recommend storing it.

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Strawberry Daiquiri Recipe

A classic Strawberry daiquiri is made with tons of strawberry flavor and lots of rum – it's the best summer drink and you can even make it a virgin non alcoholic daiquiri!

Course Drinks

Cuisine American

Prep Time 10 minutes minutes

Freezing Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 2 servings

Calories 643kcal

Author Dorothy Kern

Cost $10

Ingredients

• 1 pound strawberries
• 4 ounces rum
• 3 ounces simple syrup
• 1 ounce lime juice

Instructions

• Remove stems from strawberries and slice in half. Freeze half of the berries (8 ounces).
• Once the berries are frozen you can make your cocktail. Add fresh berries and frozen berries to the jar of a high speed blender. Add rum, simple syrup, and lime juice. Blend until smooth.
• Garnish with an extra strawberry and/or lime.
• To make nonalcoholic: omit rum and use water in place of the rum (4 ounces)

Notes

• Don’t want to wait for berries to freeze? Use 4 ounces frozen strawberries and 4 ounces fresh.
• You can add more or less rum if you want, but if you add less you may need to add
  some water (it depends on your blender).
• Simple syrup can be adjusted depending on your preference and on how sweet your
  berries are.
• For rum, use any you like. I love using white rum or coconut rum, but spiced or dark rum would be delicious too.

Nutrition

Serving: 1serving | Calories: 643kcal | Carbohydrates: 99g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 56mg | Potassium: 783mg | Fiber: 9g | Sugar: 85g | Vitamin A: 69IU | Vitamin C: 275mg | Calcium: 88mg | Iron: 5mg

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The post Strawberry Daiquiri appeared first on Crazy for Crust.

Expert Tips

• The food coloring is really important, and I don’t recommend using water-based food coloring because the colors aren’t as vibrant and it’s hard to get true red. A Gel type is best, and I use either Americolor or Wilton brands (see how bright they can be in my patriotic cake).
• When you tint the frosting, it’s always better to start with a small amount and add more until you get your desired color. I think frosting always looks the best once it’s on the cupcakes, so don’t worry if the color doesn’t look perfect in the bowl. Once it settles into the frosting, it will look great.
• If you use another frosting tip than what is suggested in the recipe, you may need more frosting. 
• Definitely start on the outer edge of the cupcakes when you frost them. This will give your cupcake cake a more uniform look for the frosting.
• Feel free to make the cupcakes a day in advance, cool them completely, and store them in an airtight container. The next day all you will need to do is frost them.

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American Flag Cupcake Cake Recipe

This American Flag Cupcake Cake will be the star of your patriotic celebration! It’s so simple to make using boxed cake mix and premade frosting.

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Servings 38 cupcakes

Calories 56kcal

Author Dorothy Kern

Cost 15

Ingredients

• 2 (approx 15 ounces each) boxes white cake mix
• 1 cup (124g) all-purpose flour
• 10 large Egg Whites
• 1 cup Vegetable Oil
• 1 cup sour cream room temperature
• 1 ½ cups milk (any kind)
• 3 16-Ounce Containers White Frosting
• Red Gel Food Coloring
• Blue Gel Food Coloring
• White Sugar Pearl Sprinkles

Instructions

• Preheat the oven to 350 °F and line an average cupcake pan with white cupcake liners. Or use mini cupcake pans (you'll need at least two 24-cavity pans)
• In a large mixing bowl, add the cake mixes, eggs, milk, sour cream, flour and oil. Mix well using a hand mixer, or by hand. Remove as many lumps as possible.
• Fill each cupcake liner about half full. This was about ¼ cup each. You don’t want them to puff up too much past the liner top as it makes it harder to decorate them.
• Bake for 15 minutes or until a toothpick comes out clean. Move to a wire rack to fully cool.
• Using a cake board or wire rack covered in parchment paper, position your cooled cupcakes in 5 lines of 7 (35 cupcakes total). Push them right up against each other so they’re nice and snug.
• Place 1 ½ containers of the white frosting in a medium mixing bowl and red gel food coloring. Be sure to use “Super Red” or “Red Red” and you’ll need about 1 teaspoon. Note, it won’t look as red as you want it, but once it settles and you get it on the cupcakes, the red really pops.
• Place one container of frosting in another mixing bowl and add about ⅓ of the tube of blue gel food dye (if you use the same kind I do, see notes below). You can also add a bit at a time and mix it in until it reaches a rich blue. Be sure to mix until no white or blue streaks appear.
• Place the blue frosting in a frosting bag and use an Ateco #826 frosting tip or a Wilton 1M to pipe the frosting onto the top first three cupcakes of the first two lines. This will be 6 cupcakes total. Start at the top and outside edge of the cupcake, move in a counterclockwise motion, with fluid movement, keep moving your hand in a circle until you reach the middle. Ever so lightly, boink the tip down just a bit and bring it back up so it leaves a mini spike in the middle of the cupcake.
• Sprinkle the white sugar pearls over the blue cupcakes only.
• Repeat the frosting process for the red frosting and finish out the top first line, do the third full row of cupcakes, and the last entire row of cupcakes.
• Decorate the remaining cupcakes with the leftover white frosting. Enjoy!

Video

Notes

For MINI Cupcakes: Use one box of cake mix, 1/2 cup all purpose flour, 5 large egg whites, 3/4 cup milk, 1/2 cup sour cream and 1/2 cup vegetable oil.

Tips:

• I prefer Americolor or Wilton for gel food coloring, but you can also use store brand. I don’t recommend using water-based food coloring (i.e. the grocery store aisle kind). Just take your time and add a bit at a time until you reach your desired color. The colors always look better once applied and turned into a cake. So, if it’s not exactly the color you were hoping for, it will still look amazing, so don’t fret.
• This batch of mix gave me about 38 cupcakes, so you may have a couple extra like I did. That’s ok. That gives you extra cupcakes to test your frosting work on before starting on the actual cake.
• You can use another cupcake frosting tip if you like, just know that some tips will allow more frosting to come out. This means you might need more frosting.
• When you normally frost cupcakes, you don’t start on the outer edge. However, with this cake, you want to cover as much space as possible.
• You want the cupcakes as snug as possible so it looks more like a cake and not separate cupcakes. This also makes it much nicer when doing the frosting.
• You can use just 2 large eggs instead of 4 egg white, if preferred. This will just make the cake mix have a slightly yellowish tint.

Nutrition

Serving: 1cupcake | Calories: 56kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 9mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Calcium: 8mg | Iron: 1mg

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The post American Flag Cupcake Cake appeared first on Crazy for Crust.

Butterfinger Rice Krispie Treats

Rice Krispie Treats are a hit in my household always; kids love recipe like this no matter what! This version of the yummy treat takes it to the next level. They have butterfinger chunks in every bite! If you like butterfingers – this is a must try recipe for you!

This recipe not only tastes good, but it is super simple to make and it has simple ingredients too. Cereal bars are the best dessert for when you’re on a time crunch! Plus – the butterfingers add a great texture.

Ingredients Needed

• Butterfingers: Get full size candy bars or mini candy bars to chop, or use butterfinger pieces, which I love for making Butterfinger Pie.
• Marshmallows: I used one bag mini marshmallows but you can also use large ones. Mini marshmallows just melt easier.
• Rice Krispie Treats: Any size box is up to you, but buy the regular flavor.
• Butter: I always use and prefer unsalted butter.

How to make Butterfinger Krispie Treats

• Place butter and marshmallows in a large microwave safe bowl. Heat, stirring often, until butter melts into the marshmallows. You can also do this in a large pot over medium low heat.
• Stir cereal into marshmallow mixture, then stir in butterfinger chunks.
• Press into a 9×13-inch pan and allow to cool.

Expert Tips

• Have all your ingredients measured and ready to go before you start. It’s a fast process and can get quite hectic.
• I recommend using a really large bowl because if not, the cereal might end up on the floor.
• You could add 1/4 cup of peanut butter to the marshmallow mixture while you’re heating it if you want these extra peanut buttery. Or add 1 cup of peanut butter chips!
• Spray your clean hands with non-stick cooking spray before pressing them down in the pan. This will save you even more time and less mess!

Storage

• Store them in a covered container at room temperature for up to 3 days.
• Freeze these in an airtight container in the freezer for up to 3 months. Place pieces of wax paper or parchment between the bars so they don’t stick together.

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Butterfinger Krispie Treats Recipe

These Butterfinger Krispie Treats are an easy no bake recipe that comes together in minutes and will feed a crowd!! Your favorite krispie treat recipe is filled with BUTTERFINGER candy bars!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 24 bars

Calories 111kcal

Author Dorothy Kern

Cost $5

Ingredients

• 4 tablespoons (57g) butter , salted or unsalted
• 1 (10 ounce) bag mini marshmallows
• 1 teaspoon vanilla extract
• 6 cups rice krispie cereal
• 2 cups chopped Butterfinger candy bars

Instructions

• Line a 9×13″ pan with foil and spray well with cooking spray. The foil is optional, but it makes it easy to remove the bars to slice.
• Place butter and marshmallows in a large microwave safe bowl. Heat on 50% power in 1 minute increments, stirring after each, until melted and smooth (for about 2-3 minutes in an 1100W microwave). While the mixture is heating, measure the  cereal into another bowl.
• Working quickly once the marshmallows are melted stir the vanilla into the marshmallow mixture. Add the cereal and Butterfinger bars and stir until all are combined with the melted marshmallow. Pour into prepared pan. Spray your hands with cooking spray and carefully press to compact. (The mixture is hot; be careful not to burn yourself!) Cool before cutting into squares.

Notes

Store in an airtight container for up to 3 days, or freeze. Place wax or parchment paper between layers so they don’t stick.

Nutrition

Serving: 1treat | Calories: 111kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 85mg | Potassium: 41mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 524IU | Vitamin C: 4mg | Calcium: 6mg | Iron: 2mg

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The post Butterfinger Krispie Treats appeared first on Crazy for Crust.

Why We Love These Fudgy Brownies

This brownie recipe is my families go to recipe for fudge brownies whenever we have a craving! Once I made this recipe, I knew we would never go back to a box mix.

These brownies are thick and perfect for baking simply in a 9×13-inch pan! They are full of chocolate from baking chocolate to cocoa powder. They even have a crackly top and every bite is amazing! Make these rice and fudgy brownies the next time you have a brownie craving

Homemade Brownie Recipe Ingredients

• Butter: Unsalted butter is best, or you can reduce the added salt. While some brownie recipes call for vegetable oil, those are mostly one bowl brownies without baking chocolate. When I’m using baking chocolate I like using butter.
• Baking Chocolate: This is found in the baking aisle and it’s the best melting chocolate to use. I use unsweetened and add the sweetness from the sugar.
• Sugar: Granulated sugar makes these rich and perfectly sweet, but you can substitute brown sugar.
• Eggs: My secret is adding 4 eggs to this – the extra egg makes them SO fudgy.
• Natural Cocoa Powder: For all the extra chocolate flavor. You can use unsweetened cocoa powder OR even dutch process cocoa powder.

How to Make Homemade Brownies from Scratch

• Melt butter and chocolate together in the microwave until smooth.
• Stir in sugar and cocoa. Then mix in eggs, salt, and vanilla extract.
• Pour batter into baking pan. Bake until the top is no longer glossy and a toothpick comes out with just a few crumbs when placed 2-inches from the side of the pan.

Expert Tips

• Don’t overmix! I prefer to use a wooden spoon or spatula (not a mixer) to make brownies. Stop stirring as soon as the flour is incorporated.
• You’re not missing something: brownies do not need baking powder or soda – the eggs do all the leavening to keep these rich and fudgy in texture.
• Cutting tip: cut your brownies with a plastic knife and the gooey center won’t stick to the knife!

Print

Homemade Brownies Recipe

This is the BEST BROWNIES RECIPE ever! You’ll never buy a box mix again after making this easy one bowl brownie recipe.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 36 brownies

Calories 143kcal

Author Dorothy Kern

Cost $8

Ingredients

• 4 ounces (113g) unsweetened baking chocolate, chopped
• 1 cup (226g) unsalted butter, sliced
• 2 ⅔ cups (332g) granulated sugar
• ¼ cup (20g) unsweetened cocoa powder
• 4 large eggs
• 1 teaspoon (5ml) vanilla extract
• ½ teaspoon salt
• 1 ⅓ cup (165g) all-purpose flour

Instructions

• Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray with nonstick cooking spray.
• Place chocolate and butter in a large microwave-safe bowl. Heat on high power in 30 second increments, stirring between each, until chocolate and butter are melted and smooth (about 2 minutes, depending on your microwave).
• Stir sugar and cocoa into chocolate and butter mixture using a spatula or wooden spoon. Stir in eggs and vanilla, then stir in salt. Mixture will be grainy looking but smooth. Stir in flour carefully.
• Pour batter into prepared pan. Bake for 25-35 minutes, or until the top is no longer glossy and a toothpick comes out with just a few crumbs when placed 2-inches from the side of the pan. Cool completely before slicing. I prefer mine baked only 25 minutes; if you want yours less fudgy, bake longer.

Video

Notes

Tip: add 1 1/2 cups of chocolate chips or chopped nuts to the batter after stirring in the flour or frost with chocolate frosting.

Nutrition

Serving: 1serving | Calories: 143kcal | Carbohydrates: 19g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 41mg | Potassium: 48mg | Sugar: 14g | Vitamin A: 185IU | Calcium: 9mg | Iron: 0.9mg

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The post The BEST Brownies Recipe appeared first on Crazy for Crust.

BEST M&M Cookies

Is there anything more fun than M&M cookies? Soft and chewy cookies loaded with colorful M&Ms are one of my favorite things to make. They just look happy and fun to me!

I absolutely love putting M&Ms in cookies. I put them in pudding cookies all the time to celebrate holidays like Christmas and Easter and the 4th of July. I love putting M&Ms in my sugar cookies, too, because it reminds me of when I was little and would beg for a Mrs. Field’s M&M Cookie at the mall.

So, today I wanted to make these classic chocolate chip cookies, but add a small twist with delicious M&Ms. They are so good – soft and chewy and perfect. PLUS – they’re one bowl and you don’t even need a mixer unless you want to use one!

Ingredients Needed

• Butter: I always start with melted unsalted butter for my chocolate chip cookie recipes. Using salted butter? Omit the salt in the recipe.
• Sugar: Granulated sugar and light brown sugar are used – be sure to pack the brown sugar!
• Egg: Be sure to buy large eggs.
• Baking Soda: How all my cookies are leavened.
• Salt: Needed if starting with unsalted butter!
• Flour: All-Purpose flour is my go-to for cookies.
• M&Ms: You can use ANY kind of M&M!

How to Make M&M Chocolate Chip Cookies

• Add melted butter to a large mixing bowl. Stir in both sugars, then mix in egg, baking soda, salt, and vanilla extract.
• Stir in the flour, being sure to scrape the bottom and sides of the bowl.
• The fun part: stir in your M&M candies! You can use regular M&M or any flavor you want.
• Scoop the cookie dough with a large cookie scoop (I used a 2 tablespoon size) onto a baking sheet and then chill.
• Once the dough is chilled, spread them out on prepared baking sheets and bake until no longer glossy on top and just light golden brown around the edges.

Expert Tips

• Use your favorite MMs for this recipe! Use mini M&M’s to get a better M&M to bite ratio, or use any kind or color of M&Ms you like! When you add M&Ms to a cookie, you have so many options: make Peanut M&M Cookies or use fun colors to match the holiday, party, or celebration!
• Not into M&Ms? Feel free to use your favorite cookie mix-in like other kinds of candy, baking chips, or nuts. The only rule is only to add 1 ½ cups of mix-ins in total.
• Yes, these cookies require chilling, so be sure to plan ahead. It’s an important step you won’t want to skip!

Print

Chocolate Chip M&M Cookie Recipe

Soft and Chewy Chocolate Chip M&Ms Cookies are the perfect cookie recipe! This is my favorite and BEST chocolate chip cookie recipe filled with M&Ms!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Chill time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 24 cookies

Calories 158kcal

Author Dorothy Kern

Cost $8

Ingredients

• ½ cup unsalted butter, melted (113g)
• ⅓ cup granulated sugar (66 g)
• ½ cup light brown sugar, packed (104g)
• 1 large egg
• 1 teaspoon vanilla extract (5ml)
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups all-purpose flour (186g)
• 1 ½ cups M&Ms candies any flavor or color

Instructions

• Note: This dough requires chilling. Recipe is written for a mixer but you can also just stir with a wooden spoon or spatula – no mixer needed.
• Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
• Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in M&Ms.
• Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 2 hours.
• Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
• Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake (2 tablespoon sized cookies) for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets at least 10 minutes before removing.

Video

Notes

Try using white chocolate chips or a combination of milk, semi-sweet, and white chocolate chips instead of all one flavor. You can even substitute butterscotch or peanut butter chips, or add your favorite nuts. Just keep the amount of add-ins to 1 1/2 cups

Nutrition

Serving: 1cookie | Calories: 158kcal | Carbohydrates: 22g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 84mg | Potassium: 16mg | Sugar: 15g | Vitamin A: 155IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 0.6mg

Other M&M Cookies

Recipes

4th of July M&M Cookies

Holidays

Easter M&M Cookies

Cookies

M&M Sugar Cookies

Cookies

2 Ingredient M&M Cookies

The post Chocolate Chip M&M Cookies appeared first on Crazy for Crust.

Fudgy Gluten Free Brownies

If you’ve never baked Gluten Free, now is the time to learn. I promise you that this simple recipe is the best way to make gluten free chocolate brownies in a pinch! The gluten free brownie batter is super simple to make – and you’re going to love the outcome! 

I took my favorite brownie recipe and turned them gluten-free so everyone can enjoy them! With a simple change you can have delicious fudgy brownies without gluten. They’re thick, fudgy, with the best chocolate flavor. I mean…look at the pictures. I’m drooling just thinking about them. Whether you need to eat gluten free, or you want to start, this is the easiest recipe for you!

Ingredients Needed

• Unsweetened baking chocolate: Unsweetened works best because you’ll be adding sugar. 
• Unsalted Butter: I use unsalted butter, not salted. If you do use salted butter, just leave out the salt. 
• Granulated sugar: Used to give the brownies a boost of sweetness. 
• Eggs: I use large eggs for baking. 
• Vanilla extract: Pure vanilla extract is my extract of choice. 
• Salt: Just a bit for flavor. 
• Unsweetened cocoa powder: Use regular unsweetened or dutch process.
• Gluten-Free 1-to-1 Baking Flour: I like to use Bob’s Red Mill, the blue package! It’s a gluten-free flour blend that bakes the same as all-purpose flour so there is no guesswork. I even use that flour in pizza dough!

How to make Gluten Free Brownie Recipe

1. These are thick and fudgy in an 8-inch or 9×9-inch baking dish but you can make thinner brownies in a 9×13-inch pan. I like lining my baking pan with foil or parchment and using nonstick cooking spray.
2. Place baking chocolate and butter in a large bowl. Melt, stirring often, until melted and smooth.
3. Whisk sugar into chocolate mixture, then stir in eggs. Add the vanilla, cocoa, and salt and stir until smooth, then carefully stir in the flour.
4. Pour batter into the pan and bake for until a toothpick comes out with just a few crumbs.

Expert Tips

• You can add any type of gluten free candy or cookies after step three for a fun texture and taste! Walnuts, almonds, pecans, or dark chocolate chips would be fantastic.
• I always line my pan with foil or parchment paper for easy removal.

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Gluten Free Brownies Recipe

These gluten-free brownies are the BEST ever! I even liked them as much (or more) than regular brownies and I’m not even GF! They’re thick, fudgy, and EASY without all the strange GF ingredients you often see.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 16 brownies

Calories 237kcal

Author Dorothy Kern

Cost $6

Ingredients

• 4 ounces (113g) unsweetened baking chocolate
• ¾ cup (170g) unsalted butter
• 1 ¾ cups (350g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 2 tablespoons (10g) unsweetened cocoa powder
• 1 cup Gluten-Free 1-to-1 Baking Flour (such as Bob’s Red Mill, the blue package)

Instructions

• Preheat oven to 350°F. Line a 9×9” pan with foil or parchment and spray with nonstick cooking spray (be sure to use original and NOT the kind with flour!) (You can also bake these in a 9×13" pan for more but thinner brownies, but baking time will be shorter.)
• Place baking chocolate and butter in a large microwave safe bowl. Heat in 30 second increments, stirring between each, until melted and smooth (about 2 minutes depending on your microwave).
• Stir sugar into chocolate mixture, then stir in eggs until well mixed. Add the vanilla, cocoa, and salt and stir until smooth, then carefully stir in the flour.
• Pour batter into the pan and bake for about 22-25 minutes until a toothpick comes out with just a few crumbs an inch from the side of the pan. I like to make these a little underdone so they stay fudgy and rich.
• Cool completely in the pan then cut into squares and serve. Store in an airtight container for up to 4 days or freeze for up to one month.
• Tip: add any gluten-free candy or chopped cookies in step 3 after adding the flour for a fun twist.

Nutrition

Serving: 1brownie | Calories: 237kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 89mg | Potassium: 85mg | Fiber: 2g | Sugar: 22g | Vitamin A: 317IU | Calcium: 21mg | Iron: 2mg

Other Gluten Free Recipes

Cookies

Peanut Butter Sprinkle Cookies (gluten-free)

Recipes

Gluten Free Monster Cookies

Recipes

Gluten-Free Mud Hen Bars

The post The BEST Gluten-Free Brownies appeared first on Crazy for Crust.

What is Creaming?

In a nutshell, creaming is combining a softened fat (like butter) with sugar until it turns creamy, light and fluffy.

Creaming is such a critical step in baking recipes – when it’s not done correctly your cookies and cakes may turn out flat, soggy or even greasy. Done properly, you’ll get fluffy cakes and puffy cookies with a wonderful tender crumb.

Creaming can be done by hand with a bowl, spoon, and fork, or with a stand mixer or handheld mixer. Doing it by hand definitely takes more effort, but it’s helpful to know in case you’re ever without a mixer and need to make an emergency batch of cookies (it could happen!)

When you cream butter and sugar together, you’re accomplishing one thing: incorporating lots of air pockets into the mixture which will help naturally leaven your baked goods and create a tender crumb.

How long does it take to cream butter and sugar?

How long to cream butter and sugar will vary depending on whether you’re doing it by hand or with a mixer. With a mixer it will take between two and three minutes. By hand, it will take longer. It is easier to use a mixer so that is my recommended method.

Whether you cream with a mixer or by hand, the best way to know if your butter and sugar are creamed is by looking at it.

After just a minute, you might think it’s creamed enough but if the mixture still looks grainy or you can see any sugar crystals, then you’ve not creamed it enough.

As more air is incorporated into the mixture you will notice the color will lighten and the texture will turn fluffy. You know you’ve reached the right stage when the mixture is pale yellow and soft but with enough structure to hold soft peaks.

It is possible to over-cream butter and sugar. If creamed too long the mixture will turn white and, if you use it, will give your baked goods a dense, almost gluey, texture. Unfortunately, there isn’t a way to correct over-creamed butter and sugar.

Softened Butter

Starting with room-temperature softened butter is an important part of the process. If the butter is too cold it will be hard to incorporate air and your mixture will be too dense. If it’s too hot the mixture will not have enough air and will be oily. In both cases, your cakes and cookies will have a dense texture instead of the light and tender crumb.

The post How to Cream Butter and Sugar appeared first on Crazy for Crust.

Easy Peach Dumplings

I have always made apple dumplings in the fall, and they are delicious. I wanted to find a summer equivalent and this was it. Make this recipe for any summer night when you want a nice, sweet treat. I prefer these to peach cobbler or peach crisp!

These dumplings have canned peaches wrapped in fluffy crescent dough. Using canned peaches is a way to make this recipe easier, but if you want to use fresh peaches (or thawed frozen) you can! Top this recipe with a scoop of vanilla ice cream and this golden brown peach dumpling recipe will have you asking for more!

Ingredients Needed

• Butter: You will need to melt butter when mixed with the brown sugar.
• Brown Sugar: Don’t forget to pack your brown sugar when you measure it.
• Sliced Peaches: Use canned or fresh peaches!
• Lemon-Lime Soda: I used 7-up, but you can use any lemon-lime soda, like Sprite.
• Crescent Roll Dough: I prefer Pillsbury, but any brand will do.
• Cinnamon: Adds a nice sweet spice to the recipe

How to make Peach Dumplings

• Drain peaches and pat dry. Place one peach slice on each crescent roll and sprinkle with a pinch of brown sugar. Wrap up the crescent roll.
• Heat butter and brown sugar in a saucepan until mixture comes to a boil. Remove from heat and stir in cinnamon, vanilla and salt.
• Pour mixture over crescent rolls in pan along with soda. Bake until golden and bubbly.

Expert Tips

• It is super important to pat dry the peaches because any extra liquid will soak into the crescent roll dough, which can make it soggy.
• Add a scoop of ice cream or whipped cream on top.
• Know that the mixture will be still wet when you remove from the oven but will thicken as it cools.
• Serve warm or room temperature, plain or with ice cream.

Storage

• These are best served fresh and still warm from the oven.
• Store dumplings tightly covered in the refrigerator for just a few days.
• You can freeze leftovers in the freezer in an airtight container.

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Peach Dumpling Recipe

Peach Dumplings are the recipe of your dreams! It has canned peaches mixed in crescent roll dough. It can be topped with delicious cool ice cream. It truly is the perfect summer dessert you will ever make!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 16 servings

Calories 332kcal

Author Dorothy Kern

Cost $9

Ingredients

• 1 can I can peaches
• 2 cans crescent rolls (8 rolls each)
• 1 cup (200g) packed brown sugar
• 1½ cups (170g) unsalted butter
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• Pinch salt
• 8 ounces lemon lime soda i.e. Mountain Dew or 7up

Instructions

• Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
• Drain peaches and pat dry.
• Unroll crescent rolls. Place one peach slice on each crescent roll and sprinkle with a pinch of brown sugar (rest of brown sugar will go in sauce). Wrap up the peach slice in the crescent roll. Place in prepared pan.
• Heat butter and brown sugar until butter melts and mixture just comes to a boil. Remove from heat and stir in cinnamon, vanilla and salt.
• Pour mixture over crescent rolls in pan along with soda. Bake until golden and bubbly, approximately 20-30 minutes. Mixture will be still wet when you remove from the oven but will thicken as it cools.
• Serve warm or room temperature, plain or with ice cream. Store leftovers in refrigerator for up to 3 days.

Notes

• The mixture will still be wet when you remove them from the oven but will become thicker as they cool.
• These are best fresh but you can freeze leftovers.

Nutrition

Serving: 1serving | Calories: 332kcal | Carbohydrates: 30g | Protein: 1g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 233mg | Potassium: 59mg | Fiber: 0.5g | Sugar: 21g | Vitamin A: 643IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Other Peach Recipes

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THE BEST Homemade Peach Pie

Recipes

Easy Peach Crisp Recipe

Cake

Blueberry Peach Dump Cake

Drinks

Peach Sangria

The post Peach Dumplings appeared first on Crazy for Crust.