Sugared & Stirred

dairy-free. still delicious.

Bars

Peanut Butter Swirl Brownie Cookies

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My favorite fudgy brownie cookies elevated with a simple peanut butter swirl. If you’re a fan of peanut butter + chocolate then these Peanut Butter Brownie Swirl Cookies are exactly what you need to bake!

Peanut Butter Swirl Brownie Cookies

Calling all chocolate peanut butter lovers!! These Peanut Butter Swirl Brownie Cookies are dreamy little cookies perfect for snacking at home or taking to your next get-together. They’re deliciously fudgy when slightly under-baked and have perfect swirls of natural peanut butter on top. I love how simple this recipe is. The peanut butter flavor is just enough without overwhelming the chocolate brownie cookie. These cookies are so good.

Since these are brownie cookies, the dough will come together just like a homemade brownie batter; that’s because it is brownie batter (with a bit of extra flour + leavening)! To make sure your cookies turn out just like mine, I have a few important tips…

  • Use room temperature eggs for proper “fluffing”
  • Don’t allow the chocolate mixture to cool too much (more than 5 min) or the cookie dough will be stiffer than we want it to be
  • Sift the cocoa powder and flour to avoid any unwanted lumps in the dough
  • Let the dough sit at room temperature for at least 30 min to allow it to stiffen (so you can scoop it!)
  • Take your time when swirling the peanut butter, making “C” an “S” shapes with a small utensil (like a chopstick), being careful not to over-swirl
  • Pull the cookies out of the oven when the centers look slightly wet – this way they’re nice and fudgy! Over-baking will produce cakey cookies

How to Get the Perfect Swirl

Once you’ve mixed up your cookie dough and let it sit for 30 minutes, it’s time to scoop your cookies and swirl them with peanut butter! The best kind of peanut butter to use is a room temperature runny peanut butter. I like to use a “natural” PB with only peanuts. I get it all stirred/mixed and use it while it’s still very runny (not refrigerated!). You’ll scoop your cookies onto your prepared baking sheet. Then, you’ll use a 1/2 teaspoon to spoon the peanut butter around the top of each dough “ball” (this dough is looser than traditional cookie dough).

After each dough ball has peanut butter spooned on top, you’ll take a chopstick (or similar item) and swirl the peanut butter into the tops of the cookies. I like to make “C” and “S” shapes with the smaller end of a chopstick. It’s important not to swirl too much as you want the peanut butter to have some small pools. After you’ve swirled the PB, you can gently re-shape the cookie dough if necessary – I like to take a spoon and just push the edges a bit until the dough balls are more round.

More Brownie Cookies!

Brownie Sandwich Cookies with Peanut Butter Frosting

Rocky Road Brownie Cookies

Olive Oil Brownie Cookies

Peppermint Brownie Sandwich Cookies

Yield: 24 Cookies

Peanut Butter Swirl Brownie Cookies

Peanut Butter Swirl Brownie Cookies

My favorite fudgy brownie cookies elevated with a simple peanut butter swirl! These delightful cookies are perfect for weekend snacking or taking along to your next get-together.

Prep Time 30 minutes
Cook Time 15 minutes
Additional Time 30 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 2 large eggs, room temp
  • 3/4 cup (171g) unrefined cane sugar (or 3/4 cup/175g white granulated sugar)
  • 1 cup (190g) chocolate chips (dairy-free if needed)
  • 1/3 cup (74g) plant-based butter (see Note 1)
  • 1/2 tsp instant coffee granules or espresso powder (optional - see Note 2)
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/4 cup (20g) Dutched cocoa powder (see Note 3)
  • 3/4 cup + 2 Tbsp (114g) all-purpose flour
  • ~1/4 cup (64g) runny, natural peanut butter (see Note 4)

Instructions

  1. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
  2. Add the room temp eggs and sugar to a stand mixer fitted with a whisk attachment. Beat on medium-high speed until the mixture is light in color and looks foamy and thick. This can take a few minutes (usually no longer than 5).
  3. Meanwhile, add the chocolate chips and butter to a microwave-safe bowl. Heat in 30 second intervals, stirring between each, until the chocolate is melted. Stir in the instant coffee or espresso powder; set aside and allow to cool for a few minutes.
  4. Return to the sugar/egg mixture to see if it's thick and foamy. Once it's ready, stir in the vanilla extract.
  5. Fold the slightly cooled chocolate mixture into the sugar and egg mix until totally combined. Stir in the salt and baking powder. Finally, sift in the cocoa powder and flour. Gently stir until all is combined.
  6. Allow the dough to sit at room temperature for 30 minutes - this thickens the batter so you can easily scoop it with a cookie scoop.
  7. Prepare your baking sheet(s) with parchment paper and preheat your oven to 350°F.
  8. Scoop cookies, 8 per baking sheet, using a 1.5 Tbsp scoop.
  9. Using a 1/2 teaspoon, spoon the runny peanut butter over the cookie dough "balls". Take the small end of a chopstick (or similar item) and gently swirl, making "C" and "S" shapes, the peanut butter into the dough. Be careful not to over-swirl as we like to have some thicker pools of peanut butter.
  10. Bake cookies at 350°F for 5-6 minutes or until the centers look slightly wet. You want to avoid over-baking these as that will lead to cakey cookies. It's better to take these out when they're slightly under-baked. If your cookies are slightly lop-sided you can immediately use the back of a spoon to gently press in the edges for neater, more circular cookies.
  11. Allow the cookies to cool on your baking sheet for 2 minutes before gently removing to a cooling rack. Repeat steps 8-10 until all cookies are baked.
  12. Store cookies in a single layer in an airtight container at room temperature. Covering these cookies with foil, plastic wrap, or parchment paper may lead to the peanut butter topping transferring - avoid this by storing in a single layer.

Notes

  1. Butter: you can use tub or stick plant-based butter. Regular butter, or your favorite oil, will also work in these cookies. I don't, however, recommend coconut oil.
  2. Instant coffee: this deepens the chocolate flavor but is totally optional - don't fret if you don't have any on hand!
  3. Dutched cocoa: this has a deeper flavor and darker color than regular cocoa powder. The easiest to find in the US is Hershey's Special Dark Cocoa.
  4. Peanut butter: I only recommend using a room temperature, runny peanut butter. It's thin and easy to drizzle/swirl. The kind I use has only peanuts on the ingredient list.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

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Golden Oreo Lemon Cookie Bars

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These sweet and tangy Golden Oreo Lemon Cookie Bars combine two classic flavors for the ultimate cookie bar – fresh, tangy lemon and sweet, vanilla cookies. Move over, chocolate, these Oreo cookie bars will win over any cookie aficionado!

Golden Oreo Lemon Cookie Bars

If you’re here then there’s a good chance I don’t have to convince you how good these cookie bars are. You probably love lemon. And cookies! But I just gotta say, these bars are so good that even your lemon-hesitant family and friends will like them! They’re a classic cookie bar flavored with lemon extract and fresh lemon zest (plus a little vanilla) and vanilla Oreos. They’re a sweet feast for the eyes. And you don’t need to worry that someone else will bring them to the potluck 😉

What You’ll Need + Possible Substitutes

  • Plant-based butter is the perfect butter substitute to make these bars dairy-free while keeping that classic butter flavor. Feel free to use stick or tub “butter”, though stick butter will need to be softened prior to beating (tub butter is soft enough to use straight from the fridge). Regular butter will also work in this recipe.
  • Sugar sweetens the bars and helps create the cookie texture we all know and love. You can use your favorite granulated sugar – white, raw/unrefined, or coconut sugar.
  • Brown sugar has molasses in it, which helps with the moisture of these cookies. You can use light or dark brown sugar.
  • Eggs bind the ingredients together and the extra yolk adds chewiness to these bars. I haven’t tested this recipe with any egg alternatives.
  • Lemon extract + lemon zest add tons of lemon flavor. I highly recommend adding both – the extract is more concentrated (and easier since there’s no work involved) and the fresh zest adds visual appeal. If you don’t have one or the other, you can swap each out for the other. 1 tsp of lemon extract = 1 tsp fresh lemon zest.
  • Vanilla extract helps with the flavor. It’s not totally necessary, but I like to add it!
  • Salt assists in flavor development and helps to cut the sweetness slightly.
  • Baking soda + baking powder leaven the cookie bars.
  • All-purpose flour is the only flour I recommend for this recipe as I haven’t tested any others.
  • Golden Oreos are the wow factor of these bars! I mean, look at them! You can use any brand of vanilla sandwich cookies, or for extra lemon flavor, you can try a lemon cookie variety.

More Lemon Desserts

Lemon Ginger Cupcakes 

Soft Iced Lemon Cookies

Lemon Cake Donuts with Lemon Icing

Yield: 9-16 Cookie Bars

Golden Oreo Lemon Cookie Bars

Golden Oreo Lemon Cookie Bars

Sweet and zesty lemon cookie bars made even better with pieces of Golden Oreos baked right in! These tasty squares are a hit for kids and adults alike!

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 10 minutes

Ingredients

  • 1/2 cup plant-based butter (or regular butter), softened (see Note 1)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg + 1 large egg yolk
  • 2 tsp lemon extract
  • 1/2 tsp vanilla extract
  • Zest of two lemons (+ more to top)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 cups all-purpose flour
  • 1 cup Golden Oreo pieces (8 Oreos) + more to top (about 4 Oreos)

Instructions

  1. Preheat your oven to 350°F and prepare an 8x8" baking dish. Spray the dish with non-stick spray (I used olive oil) and then line with a strip of parchment paper, folding the excess over the sides.
  2. In a large bowl, beat together the butter and sugars until fluffy. Beat in the egg and egg yolk. Beat in the extracts and lemon zest. Finally, beat in the salt, baking soda, and baking powder.
  3. Add the flour and use a large spoon to gently mix until combined. Stir in the Golden Oreo pieces - you can break them up however big/small you'd like. The dough will be very soft.
  4. Spoon the dough into your prepared baking dish and gently spread into an even layer. Press more Golden Oreo pieces into the top of the dough.
  5. Bake at 350°F for 15-20 minutes or until the edges begin to brown and the middle no longer looks wet.
  6. Allow the bars to cool in the dish until nearly room temperature. Once cooled, run a butter knife around the edges and then use the parchment paper to lift the whole bar up and out onto a cutting board. Top with extra lemon zest and then gently slice into 9 or 16 squares.
  7. Store leftovers in an airtight container at room temperature.

Notes

  1. For plant-based butters, both tub and stick butter will work. Stick butter will need to be softened prior to beating. Tub butter can be beat right out of the fridge as it's already soft.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Bars

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Dark Chocolate Rice Krispie Treats

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Easy and quick Dark Chocolate Rice Krispie Treats are a chocolate-y twist on the classic marshmallow treats. With dark chocolate, Dutched cocoa powder, and extra marshmallows, I promise these delicious bars won’t last long!

Dark Chocolate Rice Krispie Treats

There’s nothing quite like an ooey gooey (do we hate this word?) rice krispie treat. The sweet marshmallow and crispy cereal make for a magical combo that delights both children and adults alike – at least here in America where many of us grew up eating them. You may be wondering if it’s the nostalgia that motivates a woman in her thirties to eat two of these big, chocolate-loaded treats in one sitting , but I’m here to assure you that no, it’s not. It’s the dark chocolate, sweet, sweet mallow, and flakey sea salt all combined for the perfect weeknight (or weekend) treat!

Here’s Why You’ll Love Them:

  • They’re no-bake
  • You make them in one pot
  • There’s little waiting/down time – you can eat these right away!
  • The extra marshmallows make the bars soft
  • They stay “fresh” for days
  • You can customize the topping

What You’ll Need

  • Mini marshmallows are the main ingredient! You can use mini or regular marshmallows as long as you have a total of 15oz/427g.
  • Rice Krispies cereal is the second main ingredient. Any brand of “crispy rice” cereal will work – just don’t use the puffy kind.
  • Dark chocolate in bar or chip form bring extra gooeyness and flavor to these bars. You can use a semi-sweet chocolate here as well, but the treats will be a tad sweeter. I LOVE the balance the dark chocolate brings to the sweetness of the marshmallows.
  • Plant-based butter (or regular butter) is added to bring flavor and helps you coat all the cereal in the marshmallow mixture.
  • Dutch-process cocoa powder is darker in color and richer in flavor that regular, natural cocoa powder. The Hershey’s Special Dark Cocoa is Dutched and easier to find than some other brands. Natural cocoa powder will work as well, but your bars will be lighter in color.
  • Flakey sea salt adds a little oomph to these bars. And how pretty does it look on top?! I like the way the slight saltiness pairs with the sweetness of these bars. So delicious!

Even More Chocolate on Chocolate Recipes

Double Chocolate Banana Bread
Triple Chocolate Inside Out Cookies
Chocolate Birthday Cake with Chocolate Frosting
Double Chocolate Rye Cookies
Yield: 15 Treats

Dark Chocolate Rice Krispie Treats

Dark Chocolate Rice Krispie Treats

Your favorite no-bake treat made extra delicious with tons of dark chocolate flavor! These easy bars whip up in no time...and won't last long!

Prep Time 10 minutes
Cook Time 5 minutes
Additional Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1/4 cup (57g) plant-based butter (or regular butter)
  • 4.4oz (125g) dark chocolate, divided
  • 9 cups (427g) mini marshmallows
  • 1/4 cup (30g) Dutched cocoa powder
  • 6 cups (228g) crispy rice cereal
  • Flakey sea salt to sprinkle (optional)

Instructions

  1. Prepare a 9x13" pan with non-stick spray and parchment paper.
  2. In a large pot, add the butter, 50g of chocolate, all of the marshmallows, and the cocoa powder. Stir constantly until everything is melted together and well combined. Be careful not to let the chocolate sit in the bottom of the pan as it could burn.
  3. Add the crispy rice cereal and quickly stir until all the cereal is well-coated with the chocolate marshmallow mixture.
  4. Spoon the mixture into the prepared pan and gently press down until you have an even layer. Don't press too firmly as this can make the treats hard. Allow the treats to set for 15 minutes to cleanly slice OR enjoy them right away.
  5. If you're slicing into bars, pull the set mixture up and out of the pan. Slice into 15 squares.
  6. Melt the remaining 75g of dark chocolate (see Note 1) and drizzle over each bar. I like to add my chocolate to a piping bag fitted with a small, round tip. A ziploc bag will work, too!
  7. Top with flakey sea salt and enjoy!
  8. Store leftover in an airtight container at room temperature.

Notes

  1. I like to melt mine using the double boiler method. Simmer 1" of water in a small saucepan. Place a heat-proof bowl on top, being sure it doesn't touch the water. Add the chocolate to the bowl and stir constantly until just melted.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Bars

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Chocolate Chip Cookie Dough Squares

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Your favorite chocolate chip cookie dough made safe to eat! Dunk or drizzle these Chocolate Chip Cookie Dough Squares in melted chocolate for the ultimate snack. And go ahead and eat as much as you’d like. These squares are irresistible!

Chocolate Chip Cookie Dough Squares

Are you a big fan of eating cookie dough by the spoonful? Yeah, me, too. Give me a classic chocolate chip cookie dough any day and I will be sneaking bites until it’s gone. These Chocolate Chip Cookie Dough Squares are the ultimate cookie dough snack. I’m talking straight up dough (following my fave one bowl recipe) enveloped, or drizzled, in luscious dark chocolate. They’re made with classic ingredients, so the taste is just like the cookie dough we all grew up with. Sugary, buttery, and filled with chocolate!

To make this cookie dough safe to eat, you’ll replace the egg with unsweetened applesauce (an idea I got after eating my way through three tubs of EatPastry dough – it’s fine, I blame Costco) and use heat-treated flour. Yeah, that means this dough is very conveniently vegan! But don’t fret, if you’re not dairy-free or vegan, regular butter will work just as well in this recipe – just be sure to refrigerate your leftover squares!

What is Heat-Treated Flour?

I have to admit, the idea of treating my flour prior to scarfing down spoonfuls of dough is pretty new to me. Since edible cookie dough became all the rage a few years ago, I saw more bloggers talking about heat-treating flour. Because raw flour can contain harmful bacteria, it’s always recommended that the flour is heated to a specific temperature to kill any bacteria that could make us sick before consuming it. Yes, technically, we could get sick from eating classic cookie dough, even when there are no eggs involved! But don’t fret, heat-treating flour is simple, and you can even buy your flour already heat-treated! 

Here’s how to do it (thanks to Kristen Tomlan):

Microwave
Add 2 cups (a bit extra just in case it clumps) of flour to a microwave-safe bowl. Heat the flour in 30 second intervals, stirring and checking the temperature in several spots (with an instant-read thermometer) each time. Once the flour reaches 165°F throughout, remove it from the microwave. Allow the flour to cool completely before fluffing it up and measuring 1 3/4 cup for this recipe.

Oven
Preheat your oven to 300°F and spread 2 cups (a bit extra just in case it clumps) of flour onto a baking sheet. Use an instant-read thermometer to test the temperature in several places every two minutes. Once the flour reaches 165°F throughout, remove it from the oven. Allow the flour to cool completely before fluffing up and measuring 1 3/4 cup for this recipe.

More Chocolate Chip Cookie Recipes

One Bowl No-Chill Chocolate Chip Cookies

Soft & Chewy Chocolate Chip Cookies

Classic Vegan Chocolate Chip Cookies

Yield: 25 Squares

Chocolate Chip Cookie Dough Squares

Chocolate Chip Cookie Dough Squares

Your favorite classic chocolate chip cookie dough dipped and drizzled in luscious dark chocolate! This safe-to-eat dough is irresistible and tastes just like the dough we all know and love!

Prep Time 45 minutes
Additional Time 1 hour 10 minutes
Total Time 1 hour 55 minutes

Ingredients

Chocolate Chip Cookie Dough

  • 1/2 cup plant-based butter, softened (or regular butter)
  • 1/2 cup (112 grams) brown sugar, packed
  • 1/4 cup (55 grams) regular cane sugar (white or unrefined)
  • 1/4 cup (61 grams) unsweetened applesauce
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 3/4 cups (240 grams) unbleached all-purpose flour, heat-treated (see Step 1)
  • 1 cup (165 grams) chocolate chips (vegan/dairy-free or regular)

Chocolate Coating/Drizzle

  • Up to 3 cups (495 grams) of chocolate chips (see Note 1)

Instructions

Heat Treat the Flour

  1. Heat-treat your flour either by microwaving or oven-baking 2 cups of flour until the temperature of the flour reaches 165°F. Fluff up the flour and allow to cool completely - around 30 minutes. Discard any clumps before measuring out 1 3/4 cup or 240 grams.

Make the Cookie Dough

  1. In a large bowl, beat together the butter and sugars. Beat in the applesauce and vanilla extract. Beat in the salt.
  2. Add the flour (be sure to use the scoop & level method - see Note 2 - or a kitchen scale) and gently mix until nearly combined. Stir in the chocolate chips.
  3. Line an 8x8" baking dish/pan with two parchment paper strips that criss-cross in the bottom. Add the cookie dough and evenly press it into the dish using your fingers, spoon, or measuring cup. Chill in the freezer for 20 minutes.
  4. Remove the cookie dough from the freezer and use the parchment paper to pull the whole thing up and out of the pan and onto a cutting board. Slowly cut 25 even squares, 5 across and 5 down. Chill the squares in the freezer for another 20 minutes.

Add the Chocolate Coating and/or Drizzle

  1. Once the dough squares have chilled, add the chocolate chips to a microwave-safe bowl. Microwave in 15 second intervals, stirring between each one, until all the chocolate is melted.
  2. Remove cookie dough squares from the freezer. Prepare a space with parchment paper. Dip each square in the melted chocolate, totally covering it. Use a fork to gently scoop it up, shaking off the excess chocolate. Place each square onto the parchment paper. Alternatively, add the melted chocolate to a piping bag or ziploc bag and drizzle it onto the cookie dough squares.
  3. Allow the chocolate to set. You can speed this process up by placing the squares back into the freezer. If you've dipped the squares, feel free to cut off any excess chocolate to clean up the squares.
  4. Store cookie dough squares in an airtight container in the refrigerator.

Notes

  1. The amount of chocolate chips you need depends on whether you want to coat the cookie dough squares or drizzle chocolate on them. To coat, use 3 cups of chocolate chips. To drizzle, use 1/2-1 cup chocolate chips. For half and half (like I did) melt 1 1/2 cups of chips.
  2. To properly measure the flour without a kitchen scale, fluff up the flour with a spoon and then spoon it into a measuring cup. Level it off with a straight-edge knife.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Candy

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Gingerbread Chocolate Chip Cookie “Skillet” (dairy-free)

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If you’re looking for a super quick, cozy holiday dessert to pair with that cheesy Christmas movie you picked out, then this Gingerbread Chocolate Chip Cookie Skillet…or pie, or whatever you want to call it, is for you! With sweet molasses, lots of comforting spices, and melted chocolate chips, this giant cookie warm from the oven is just what you need. Grab a spoon and dig in!

Gingerbread CCC Skillet

We all know by now that CCC stands for “chocolate chip cookie(s)”, right? Okay, then we’re on the same page. What’s better than warm chocolate chip cookies fresh from the oven? A warm, deep-dish cookie (skillet or pie or whatever!) eaten with a big spoon and no inhibition. Add molasses, traditional gingerbread spices, and sprinkles and you’ve got a delicious spin on the classic CCC.

There’s not much to this recipe because it is so easy. You’ll mix up the ingredients as you would a classic cookie dough, only you can do it all in one bowl! Yes! After you beat the “wet” ingredients together, you’ll beat the leavening and spices right in. Then you’ll stir in the flour and chocolate chips, and one bowl later, you’re done with the dough! Spoon it all into a pie dish (or an 8×8″ square baking dish) and throw that baby in the oven for around 20 minutes. Top it with ice cream or enjoy as-is!

Yield: 8 Servings

Gingerbread Chocolate Chip Cookie "Skillet"

A quick and easy, one-bowl Chocolate Chip Cookie Skillet with your favorite gingerbread flavors! Sweet molasses, gingerbread spices, and festive sprinkles!

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 1/2 cup plant-based butter, softened (see Note 1)
  • 2/3 cup light or dark brown sugar, lightly packed
  • 3 Tbsp molasses (see Note 2)
  • 1 large egg
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp corn starch
  • 1 tsp ground ginger
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1 3/4 cup unbleached all-purpose flour
  • 1 cup dairy-free chocolate chips, divided
  • Sprinkles (optional)

Instructions

  1. Preheat your oven to 350°F. In a large bowl, beat together the butter and sugar. Beat in the molasses and then the egg.
  2. Add the baking soda, salt, corn starch, and spices and beat until combined.
  3. Sift in the flour and gently mix with a large soon or spatula until no flour streaks remain. Mix in 3/4 cup of the chocolate chips.
  4. Spread the dough into an 8" pie dish, gently pressing down with a spoon and smoothing the dough out. Top with the extra 1/4 cup of chocolate chips and the sprinkles, pressing the chocolate chips slightly into the dough.
  5. Bake at 350°F for 20-25 minutes. Enjoy while it's warm!

Notes

  1. Butter: if you're using stick butter (plant-based or regular), you must set it out to soften at room temperature. If you're using plant-based butter in a tub, there's no need to set it out as it's already soft enough.
  2. Molasses: if you don't have molasses on hand (which makes this cookie!), you can definitely still make it with the spices. Simply omit the molasses, use 3/4 cup of brown sugar instead of the 2/3 cup, and add 1 tsp of vanilla extract (at the same time as the egg).
  3. For slices: line the pie dish with parchment paper strips, leaving a bit of overhang around the edge. Allow the cookie to cool completely in the dish and then use the parchment paper to lift it out and onto a cutting board. Slice into pieces like a pie.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

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