Sugared & Stirred

dairy-free. still delicious.

Cookies

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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S’mores Cookie Skillet Pie

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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

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Chocolate Sprinkle Cookies

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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

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Classic Oatmeal Cookies

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These Classic Oatmeal Cookies are just like you remember! Thin, slightly crispy from the extra sugar, and flavored with warm spices. Add chocolate chips or raisins for extra oomph, but these cookies are amazing without any add-ins!

Classic Oatmeal Cookies

I’ve been blogging for a couple of years, and even I’m honestly wondering how it’s taken me this long to get a Classic Oatmeal Cookies recipe up on the blog! I love oatmeal cookies. I adore them (and the dough, too). These cookies are exactly what you want when looking for a classic oatmeal cookie. The recipe is simple, made with pantry staples, and is made with only one bowl and ZERO chill time. And the cookies are thin, slightly crispy, and have that familiar spiced oat flavor. Yum.

I swayed slightly from tradition and added a bit of ground cardamom alongside the cinnamon. It’s a wonderful flavor that pairs perfectly with these cookies. And it’s subtle enough that you’ll notice it without thinking these cookies taste “different”. I highly recommend picking some ground cardamom up to keep in your spice rack, if you don’t have it already. It tastes amazing in any recipe you’d use cinnamon. Or even on its own in a glaze for your favorite quick bread or hand pies. In other words, you won’t regret using it in these cookies!

What You’ll Need + Possible Substitutions

  • Plant-based butter adds that classic buttery flavor. You can use either stick or tub “butter” for these cookies. Be sure to allow the stick butter to soften. The tub butter can be used straight from the fridge. Regular butter can also be used.
  • Granulated sugar adds sweetness. You can use white granulated sugar, raw/unrefined sugar, or coconut sugar (which is low GI!).
  • Brown sugar adds moisture and flavor due to the added molasses. You can use light or dark brown sugar. Dark brown sugar has more molasses in it.
  • Egg binds the ingredients together. I haven’t tested this recipe with any alternatives.
  • Vanilla extract adds flavor.
  • Salt enhances flavor and cuts sweetness.
  • Ground cardamom is optional but I highly recommend it! It can be hard to find, but if you have some on hand (or you’re able to find it) then the flavor of these cookies greatly benefits from the added spice. You can also add more cinnamon in its place.
  • Ground cinnamon adds that cozy flavor we all love with our oats. Without it, these cookies just aren’t as flavorful.
  • All-purpose flour is the only flour I’ve tried for this recipe. You can use bleached or unbleached. If you’d like to use any specialty flours (rye, white whole wheat, etc) I recommend only replacing up to half of the AP flour.
  • Old-fashioned oats are my favorite for baking. You should be able to use quick oats as well, but I haven’t tested them in this recipe.
  • Chocolate chips, if that’s your thing! I recommend adding 1 cup for this batch of dough. Or you can divide the dough in half and add 1/2 cup of chocolate chips to one half. Top the baked cookies with extra chips as soon as they come out of the oven.

More Oat Dessert Recipes

No-Bake Chocolate Peanut Butter Oat Bars

Oatmeal Cherry Chocolate Chip Cookie Bars

Zucchini Tahini Oatmeal Chocolate Chip Cookies

Oatmeal Pecan Energy Cookies

Yield: 24 Cookies

Classic Oatmeal Cookies

Classic Oatmeal Cookies

These Classic Oatmeal Cookies are just like you remember - thin, slightly crispy, and flavored with warm spices! Plus, they're made in one bowl and require no chill time!

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

Ingredients

  • 1/2 cup plant-based butter (or regular butter), softened (see Note 1)
  • 1/2 cup unrefined cane sugar (or white sugar or coconut sugar) (see Note 2)
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup unbleached all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp ground cardamom (see Note 3)
  • 2 tsp ground cinnamon
  • 2 cups old-fashioned oats

Instructions

  1. Preheat your oven to 350°F and prepare a baking sheet (or two) with parchment paper.
  2. In a large bowl, beat together the butter and sugars until fluffy. Beat in the egg and vanilla.
  3. Beat in the salt, baking soda, cardamom, and cinnamon.
  4. Add the flour and oats and gently mix with a large spoon until just combined.
  5. Scoop 1.5 Tbsp cookie dough balls, 8 per baking sheet. Use your fingers to gently smooth out any lumps, if desired. Bake at 350°F for 8-10 minutes.
  6. Allow cookies to cool for 2 minutes on the baking sheet before transferring to a cooling rack.
  7. Store leftovers (if there are any!) in an airtight container at room temperature.

Notes

  1. Stick or tub "butter" will work in this recipe. Stick butter will need to be softened while tub butter is okay to use straight from the fridge (it's already soft). Regular butter will work, too.
  2. Feel free to use your favorite granulated sugar: white, unrefined, raw, or coconut sugar.
  3. Cardamom is optional but so delicious in this recipe. You can add extra cinnamon in its place, or leave the cardamom out.
  4. Chocolate chips can also be added to the dough. I recommend 1 cup of chocolate chips for this recipe - to be mixed in after the flour/oats.

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

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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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