Sugared & Stirred

dairy-free. still delicious.

Cookies

Peppermint Lofthouse Sugar Cookies

by Leave a Comment

Soft, Lofthouse-style sugar cookies flavored with festive peppermint! These sweet, cakey cookies are topped with a peppermint buttercream and tons of sprinkles!

Peppermint Lofthouse Sugar Cookies

If you’re looking for a homemade version of the soft, cakey grocery store cookies, then I’ve got the recipe for you! With a festive, holiday twist, my Peppermint Lofthouse Sugar Cookies are big, sweet, and all decked out with the perfect peppermint frosting (and, of course, sprinkles, too!). The secret to the pillowy soft texture of these cookies is simple: powdered sugar + corn starch. Instead of using a granulated sugar, you’ll sweeten the dough with light, soft powdered sugar. The corn starch helps keeps things soft so these cookies stay tasting fresh for days.

Not a fan of peppermint? You can replace it with your favorite extract to get the exact Lofthouse-style cookie you’re dreaming of. Orange, lemon, and vanilla are a few classics that would taste amazing in this cookie dough. Flavor the frosting the same as your cookies, and then top it all off with your favorite sprinkles!

Ingredients You’ll Need + Substitutions

  • Plant-based butter helps make these cookies buttery soft (and delicious!). If you aren’t dairy-free, regular butter will work just fine in this recipe. For the frosting, plant-based or regular butter will work as well.
  • Powdered sugar is a key ingredient to get the cakey, soft texture we want in these cookies. You won’t want to use any other sugar. Same goes for the frosting – only powdered sugar will work.
  • Eggs bind the ingredients. I haven’t tested this recipe with any egg replacers.
  • Peppermint extract brings that festive, holiday flavor to both the cookie and frosting. Feel free to use your favorite extract in its place: orange, lemon, maple, vanilla, etc.
  • Baking powder + baking soda work together to perfectly leaven these cookies; I don’t recommend any substitutes.
  • Corn starch keeps these cookies fresh and soft for days. You should be able to use arrowroot or tapioca starch in its place, though I haven’t tested either of these myself.
  • All-purpose flour is part of the cookie dough base. I like to use an unbleached variety when I bake. A gluten-free all-purpose flour may work here, but I haven’t personally tested it.
  • Plant-based milk thins out the frosting to make it smooth and easy to spread. You can use your favorite “milk”, water, or regular milk.

More Peppermint Recipes

Peppermint Brownie Sandwich Cookies

Peppermint Hot Cocoa Brownies

Chocolate Peppermint Cupcakes with Marshmallow Mint Buttercream

Yield: ~17 Cookies

Peppermint Lofthouse Sugar Cookies

Peppermint Lofthouse Sugar Cookies

Deliciously soft & cakey, Lofthouse-style sugar cookies topped with a peppermint buttercream and festive sprinkles!

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

Ingredients

Peppermint Sugar Cookies

  • 2/3 cup (75g) plant-based butter (or regular butter), softened (see Note 1)
  • 2 cups (240g) powdered sugar
  • 2 large eggs, room temperature
  • 1 1/2 tsp peppermint extract (see Note 2)
  • 1/2 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 cup (32g) corn starch
  • 2 3/4 cup (358g) all-purpose flour

Peppermint Frosting

  • 1/2 cup (57g) plant-based butter (or regular butter), softened
  • 2 tsp peppermint extract
  • 3 cups (360g) powdered sugar
  • ~1 Tbsp plant-based milk (or regular milk)

Instructions

  1. Preheat your oven to 350°F and line a baking sheet (or two) with parchment paper. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
  2. In a large bowl, beat together the butter and powdered sugar until fluffy. Beat in the eggs and extracts. Next, beat in the baking powder, baking soda, and corn starch. Finally, add the flour and use a large spoon to mix until the dough comes together.
  3. Scoop and roll dough balls 3 Tbsp in size - it's important to roll them smooth. Add 6-8 dough balls to your prepared baking sheet. Slightly flatten the dough balls. Bake at 350°F for 8-11 minutes. Allow the cookies to cool for 2 minutes on the baking sheet before transferring to a cooling rack. Repeat until all cookies are baked.
  4. Once the cookies are baked and totally cooled, you can make the frosting. It's important for the cookies to be totally cool so the frosting doesn't melt. In a medium bowl, beat together the butter and peppermint extract. Add in the powdered sugar and milk and beat until all is combined. If you find the frosting too thick, add more milk; if it's too thin, add a bit more powdered sugar.
  5. Frost the cookies using your preferred method - I used a small, angled frosting spatula. While you're frosting the cookies, top each one with sprinkles immediately after frosting. Make sure you add the sprinkles as you go along, or else the frosting will be too stiff for the sprinkles to stick.
  6. Store cookies in an airtight container in a single layer.

Notes

  1. Butter: you can use plant-based/vegan butter or regular butter for this recipe. Stick butter must be softened before beating, while tub "butter" can be used straight from the refrigerator (it's already soft).
  2. Peppermint: make sure you buy peppermint extract for these cookies - not mint extract.

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

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Caramel Linzer Cookies

by Leave a Comment

Classic holiday cut-out cookies sandwiched together with a simple, 4-ingredient, chewy caramel. These cozy Caramel Linzer Cookies are perfect for Christmas and the upcoming winter!

Caramel Linzer Cookies

These classic holiday cookies are so fun to share with friends and family. The little “windows” reveal the delicious filling and are often donning caramel, jam, or Nutella. When putting together my linzer cookies this year, I knew they needed to be filled with my favorite homemade caramel. It’s chewy, dairy-free, and so so good. Once the caramel has set, you can even stack these cookies for storage or transport without worrying if the caramel will leak.

The cookies themselves are a simple linzer cut-out dough. It comes together quickly and bakes up with perfect edges. Add the powdered sugar topping and caramel filling and you’ve got one delicious holiday cookie!

How to Make Homemade Caramel

I know the holiday season can be chaotic, so if you’re not here for homemade caramel, then just skip right on to the recipe – no judgement for store-bought caramel here 😉

But if you’re new to making caramel and want to try your hand at it, I promise it’s easier than you think (isn’t this what all bakers say?). I like to make what is called a “wet” caramel. You only need FOUR ingredients, and you can make it vegan, or not. Of course this recipe will work with regular cream, but I’ve also successfully made it dairy-free with both canned coconut cream and oat milk (I don’t recommend almond milk as it’s too thin).

What You’ll Need

  • White granulated sugar (nothing fancy or unrefined, just plain ole white sugar)
  • Water, lukewarm/room temp
  • Cream, coconut cream, or oat milk
  • Vanilla extract
  • A heavy-bottomed, medium saucepan
  • A wooden spoon
  • A candy thermometer (I recommend digital)

The Process of Making Chewy Caramel

I should note that I learned how to make caramel by watching Cupcake Jemma – check out her caramel tutorial to learn even more! Before I begin making caramel, I like to prepare all of the ingredients and tools. I set up a small station right by the stove with a hot pad holder or folded towel for the hot saucepan, a wooden spoon (or chopstick), and the cream + vanilla extract. Keep in mind that caramel is HOT. And it bubbles. And splatters if you move too quickly with the cream. It’s important that you can focus when you’re making it, keeping small kids and pets away from the scalding sugar.

First, you’ll mix the cream and vanilla extract and set aside. In the medium saucepan, you’ll add the sugar and lukewarm water, gently swirling the pan to make sure the sugar is covered. Next, you’ll place the pan of sugar over medium-high heat, bring the mixture to a boil. Now, what may be most important is that you DON’T, under any circumstance, stir, touch, or move the boiling sugar in any way. This can result in a grainy, crystal-filled caramel; we don’t want that.

The sugar and water will continue boiling and eventually begin to brown. Once this process starts, it moves fast, so keep an eye on the sugar! Burned sugar has to be thrown out – I know from experience. The sugar will begin to brown all over, and once it reaches a dark amber color, you want to immediately remove it from the heat and onto your hot pad holder or towel. Grab the wooden spoon and begin to SLOWLY add the cream/vanilla to the hot sugar while stirring gently. The sugar will bubble up more than double its size in the pan, so be careful and go slow.

Allow the bubbling caramel to calm down. Then place the pan back onto medium heat and bring the mixture to a boil. This is where you’ll need a candy thermometer to ensure you don’t over or undercook the caramel. Cook the caramel until it reaches 240°F, or the soft-ball stage of candy. Ideally, the caramel will cook until it is between 235°F and 245°F. Any less and it will be too runny for the cookies; any more and it will overcook and cool to be too hard (like a hard rock candy). Immediately remove the caramel from the heat once it reaches 240°F and transfer it to a heatproof bowl – I like to use a metal mixing bowl. Once it’s cooled, you can add the caramel to a jar to store in the refrigerator, or simply move on to use it in a recipe.

More Holiday Cookies

Chai Spice Brown Sugar Cookies

Coconut Oil Chocolate Chip Sprinkle Cookies

Inside Out Peanut Butter Blossoms

Peppermint Brownie Sandwich Cookies

Molasses Sprinkle Cookies

Yield: ~15 Cookies

Caramel Linzer Cookies

Caramel Linzer Cookies

Classic holiday cut-out cookies sandwiched together with a simple, 4-ingredient, chewy caramel. These cozy Caramel Linzer Cookies are perfect for Christmas and the upcoming winter!

Prep Time 40 minutes
Cook Time 15 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 25 minutes

Ingredients

Cookies

  • 1/2 cup (57g) plant-based butter (or regular butter), softened
  • 1/2 cup (100g) white granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 1/2 cups (195g) unbleached all-purpose flour
  • 3/4 cup (75g) almond flour
  • 1/2 tsp salt
  • Powdered sugar for dusting

Caramel

  • 1 cup (200g) white granulated sugar
  • 1/2 cup water, lukewarm
  • 1/2 cup cream, coconut cream, or oat milk (see Note 1)
  • 1 tsp vanila extract

Instructions

Make the Caramel

  1. In a heavy-bottomed saucepan, add the granulated sugar and water, swirling gently to make sure the sugar is coated. Add the pan to medium-high heat and bring to a boil.
  2. Meanwhile, set up a hot pad holder or folded towel next to your stove. Get a wooden/bamboo utensil (like a large spoon or long chopstick) ready. Combine the cream and vanilla extract and lay the mixture near the hot pad holder.
  3. Once the sugar water begins to boil, keep an eye on it until it reaches a dark amber color. It will take a while for the sugar to turn from clear to tan, but once it begins to color, it can burn quickly - so keep an eye on it!
  4. When the sugar turns a dark amber color, immediately remove it from the heat and place on your hot pad holder. While stirring gently, slowly pour the cream mixture into the hot sugar. BE CAREFUL with this step as the hot sugar will bubble up, doubling or tripling in size, and splatter.
  5. Once the cream is added and the caramel mixture has calmed down, place it back over medium heat and bring to a boil. Use a candy thermometer to cook the caramel until it reaches soft ball stage - 235°F to 245°F. I like to take mine off the heat at 240°F. This ensures your caramel will have the perfect stiff and chewy texture.
  6. Transfer the hot caramel to a heatproof bowl (like a metal mixing bowl) to cool. Once it has cooled a bit, you can go ahead and transfer it to a jar and refrigerate it, or you can allow it to cool completely before adding it to your linzer cookies.

Make the Cookies

  1. In a large bowl, beat together the butter and sugar until fluffy. Beat in the egg and vanilla; set aside.
  2. In a medium bowl, whisk together the cinnamon, nutmeg, flour, almond flour, and salt. Add dry ingredients to wet and use a large spoon to gently mix the ingredients together until a dough forms.
  3. Gently knead the dough into a disc shape, cover with plastic wrap, and chill until firm enough to roll out - at least 30 minutes.
  4. Prepare two pieces of parchment paper the size of a baking sheet. Add the dough disc to the paper and then top it with the second paper. Roll the dough out. Cut shapes using your favorite cookie cutters, cutting smaller shapes out of the middles of half the cookies. If you find your dough isn't firm enough to get clean cookie dough edges, place it in the refrigerator or freezer for 10 minutes and then cut the cookies.
  5. Re-roll the dough as needed until all cookies are cut out. Chill the cookies for 10 minutes in the refrigerator prior to baking. I like to chill mine right on the parchment-lined baking sheets. At this time, preheat your oven to 300°F.
  6. Bake the cookies at 300°F for 10-14 minutes (on parchment-lined baking sheets). Allow them to cool on the baking sheet for 2 minutes before removing to a cooling rack. Allow the cookies to cool completely.

Assemble the Cookies

  1. Once the cookies are cool, use a small sifter to sprinkle powdered sugar over the cookies with the "windows".
  2. Add dollops of caramel to the whole cookies, making sure it's enough to fill the cut-out windows, but not so much that it's falling over the edge of the cookies. I like to use a food-safe plastic squeeze bottle - it's much easier, and more precise, than using a spoon. But, of course, a spoon will work just fine!
  3. Top the caramel cookies with the powdered cookies and you're ready to eat or store for later!
  4. I recommend storing these cookies in a single layer in an airtight container at room temperature.

Notes

  1. Cream: if you plan to use coconut cream, you want to shake the can prior to measuring out; your caramel will have a slight coconut taste.
  2. Vegan: for vegan cookies, use dairy-free butter, flax egg (1 Tbsp flaxseed meal + 3 Tbsp warm water; mix and allow to thicken), and oat milk or coconut cream.

© Rachael | Sugared & Stirred
Category: Cookies

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Peanut Butter Swirl Brownie Cookies

by Leave a Comment

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

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

S’mores Cookie Skillet Pie

by Leave a Comment

My favorite chocolate chip cookie dough paired with traditional s’mores ingredients – marshmallow & graham cracker – and baked into a skillet pie! Use your favorite pie dish or skillet to bake up this ooey gooey S’mores Cookie Skillet Pie.

S’mores Cookie Skillet Pie

With the summer season right around the corner, it’s officially time for all things s’mores! Finding marshmallows at the store has never been easier 😉 Grab a bag of mallows, a box of graham crackers, and your fave chocolate chips! This S’mores Cookie Skillet Pie has a simple graham cracker crust topped with layers of chocolate chips, marshmallows, and the best one bowl cookie dough. If you love your chocolate chip cookies warm and slightly gooey then you will LOVE this dessert.

What You’ll Need

  • 2- Ingredient Graham Cracker Crust (recipe below)
  • Chocolate Chips
  • Marshmallows
  • Cookie Dough (recipe below)

How to Make This S’mores Cookie Skillet Pie

For this dessert, you’ll need to make two of the layers: the graham cracker crust and the cookie dough. Both can be made in one bowl! The chocolate chip layer and marshmallow layer are just that: your favorite chocolate chips + marshmallows in any size. I used giant marshmallows I found in the “s’mores” section at my grocery store. You can use mini marshmallows or the regular, big ones as well. I like to slice the big mallows to create flat discs that will layer more easily.

Once you’ve pressed the graham cracker crust into the pie dish or skillet, you’ll begin to layer the chocolate, cookie dough, and marshmallows. I like to reserve about 1/3 of the cookie dough to spread on the top of all the layers. It’s important to leave some of the marshmallow exposed (don’t totally cover them in cookie dough) so that your dessert will look pleasing – we like to see those melty mallows! Once it’s all baked up, you’ll sprinkle some extra chocolate chips on top to make it all even more beautiful! Enjoy this dessert warm (dig right in or scoop it onto serving dishes) or allow it to cool completely to slice it up like a pie. Either way, you will love this!

You may also like my S’mores Chocolate Chip Cookies or S’more Rice Krispie Treats

Yield: 8 Servings

S'mores Cookie Skillet Pie

S'mores Cookie Skillet Pie

An indulgent s'mores dessert made up of layers of crushed graham cracker, chocolate chips, marshmallow, and cookie dough! Grab a spoon while it's warm and dig in!

Prep Time 30 minutes
Cook Time 15 minutes
Additional Time 10 minutes
Total Time 55 minutes

Ingredients

Graham Cracker Crust

  • 1 cup (90g) graham cracker crumbs (about 6 graham crackers)
  • 1/4 cup (56g) plant-based butter, melted (or regular butter)

Filling

  • 1 cup + 1/4 cup (175g + 44g) chocolate chips (dairy-free if need be), divided
  • 1/2 cup (112g) plant-based butter, softened (or regular butter)
  • 1/2 cup (112g) brown sugar, packed
  • 1/4 cup (54g) unrefined cane sugar (or regular cane sugar, raw sugar, coconut sugar - see Note 2)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp corn starch
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 (195g) cups all-purpose flour
  • 140g marshmallows (or 5 GIANT marshmallows)

Instructions

  1. Preheat your oven to 350°F.
  2. Make the Crust: Crush up the graham crackers into fine crumbs by placing them in a zip top bag and smashing/crushing them - I like to use a rolling pin (make sure the bag is closed and free of air).
  3. In a medium bowl, combine the graham cracker crumbs and melted butter. Pour mixture into an 8" pie dish or skillet. Firmly press the crust into the bottom of the dish; set aside.
  4. Make the Dough: In a large bowl, beat together the softened butter and sugars until fluffy. Beat in the egg and vanilla extract. Beat in the corn starch, baking soda, baking powder, and salt. Finally, add the flour and gently mix with a large spoon until totally combined.
  5. Assemble: Grab the pie dish and top the graham cracker crust with 1 cup of chocolate chips. Then add ~2/3 of the cookie dough and gently spread over the chocolate. Add the marshmallows (see Note 3), covering the surface of the dough. Finally, spread the remaining cookie dough over the marshmallow layer, allowing some of the marshmallow to peek through (see photo).
  6. Bake the dessert at 350°F for around 15 minutes or until the top is golden brown. It's important not to bake this for too long as you don't want the marshmallows to melt into the dough and disappear.
  7. Immediately sprinkle the extra 1/4 cup of chocolate chips on top. Allow to cool for 10 minutes before digging in! If you'd like to slice and serve this dessert, you can scoop it out while it's warm or wait until it's totally cool to slice it like a pie.
  8. Store leftovers covered at room temperature.

Notes

  1. Plant-based butter from a tub can be used straight from the refrigerator as it's already soft. Stick "butter" needs to be softened. All regular/real butter needs to be softened.
  2. I used an unrefined cane sugar for my "pie". If you wish to use another kind of sugar, the grams measurement will vary.
  3. I used giant marshmallows that I sliced into thirds and layered in the dish. Feel free to use mini marshmallows or large marshmallows (sliced).

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

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Chocolate Sprinkle Cookies

by Leave a Comment

The ultimate chocolate cookie enrobed in your favorite chocolate sprinkles! These Chocolate Sprinkle Cookies are made with melted chocolate for an extra fudgy, brownie-like cookie.

Chocolate Sprinkle Cookies

I’m not usually one to claim that any of my recipes are “the best” because, let’s be real, taste is subjective. But these chocolate cookies are honestly so good. They’re everything you want in a chocolate cookie. They’re fudgy (and gooey straight from the oven), sweet, and full of chocolate flavor. The sprinkles are really just a fun, added bonus 😉

I took the chocolate dough from my Marshmallow Hot Cocoa Cookies and swapped a few of the ingredients to get these dark chocolate cookies. There’s butter (plant-based if you’re dairy-free), Dutched cocoa powder, and melted chocolate. Is there any way these cookies couldn’t be good?! If you’re hesitant about the sprinkles, I get it. And adding them is totally optional. You could even roll half of the cookie dough balls in granulated sugar or keep them plain for some variety. However you choose to adorn these fudgy gems, I know you will love them.

What You’ll Need to Make Chocolate Sprinkle Cookies

  • Chocolate chips are melted to create a sort of brownie-like cookie. This results in a cookie that is fudgy and so moist! You can use semi-sweet or dark chocolate chips, just make sure they’re milk-free if need be.
  • Plant-based butter (or regular butter) adds moisture.
  • Granulated sugar sweetens these cookies. Feel free to use your favorite granulated sugar (white, unrefined, raw, coconut sugar, etc). I sometimes like to use a mix of 1/2 unrefined sugar + 1/2 coconut sugar. Plain ol’ white sugar works just as well!
  • Vanilla extract adds flavor.
  • Eggs bind the ingredients together. I haven’t tested this exact recipe with any egg alternatives. But I do like to use the Bob’s Red Mill GF/V Egg Replacer in other cookie recipes.
  • All-purpose flour – bleached or unbleached.
  • Dutched cocoa powder is darker in color and richer in flavor than traditional, natural cocoa powder. Hershey’s Special Dark cocoa powder is an affordable, easy-to-find option.
  • Baking soda helps the cookies rise and spread properly.
  • Salt balances sweetness and develops flavor.
  • Sprinkles! I like to use chocolate jimmies sprinkles (like the ones pictured), but you can use whatever sprinkles you’d like. These cookies are also delicious without the sprinkles!
Yield: 13 Cookies

Chocolate Sprinkle Cookies

Chocolate Sprinkle Cookies

The ultimate chocolate cookie enrobed in your favorite chocolate sprinkles! Made with melted chocolate and Dutched cocoa for an extra fudgy, brownie-like cookie.

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

Ingredients

  • 1 cup (170g) semi-sweet chocolate chips
  • 1/3 cup (78g) plant-based butter (or regular butter)
  • 3/4 cup (175g) unrefined/raw cane sugar (see Note 1)
  • 1 tsp vanilla extract
  • 2 large eggs (106g)
  • 1 cup (130g) unbleached all-purpose flour
  • 1/2 cup (50g) Dutch-process cocoa powder (like Hershey's Special Dark)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (150g) chocolate jimmies sprinkles

Instructions

  1. In small, microwavable bowl, add the chocolate chips and butter. Microwave in 15-30 second intervals, stirring between each interval, until chocolate is melted and smooth; set aside.
  2. In a large bowl, whisk together the sugar, vanilla, and eggs. Stir in the melted chocolate. Add the flour, cocoa powder, baking soda, and salt and use a large spoon to gently mix it all together. Your dough will resemble brownie batter.
  3. Cover and chill the dough for at least 1 hour.
  4. Preheat your oven to 350°F for 10 minutes and prepare a baking sheet (or two) with parchment paper. Add the chocolate sprinkles to a small bowl.
  5. Scoop dough balls, six at a time, 3 Tbsp in size. Roll all of the dough balls smooth (I wash my hands after this step). Roll each ball in the chocolate sprinkles and place on the baking sheet. I usually avoid adding sprinkles to the bottoms of the dough balls (see photo above).
  6. Bake cookies at 350°F for 8-10 minutes. The cookies should begin to spread and crack. Allow them to cool on the baking sheet for a few minutes before gently transferring to a cooling rack.
  7. Repeat steps 5 and 6 until all cookies are baked. Enjoy warm for a gooey cookie. Store leftovers in an airtight container at room temperature.

Notes

  1. If using regular white sugar, you'll need 150 grams. For coconut sugar, 135 grams. In cup measurements, they are all the same - 3/4 cup.

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

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred