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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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White Peach Blackberry Punch

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This recipe is sponsored by Torani, and all thoughts and opinions here are my own. Thank you for supporting the brands that make Sugared & Stirred possible!

A refreshing and fruity punch made with Torani Puremade White Peach Syrup. This White Peach Blackberry Punch is perfect for your weekend brunch or birthday party! Turn it into an adult beverage by adding white rum!

White Peach Blackberry Punch

Get your ice and glasses ready, because this easy, fruit-filled punch takes just a few minutes to whip up. With bold white peach flavor, fresh blackberries, lemonade, and a hint of ginger, this punch is perfect for the upcoming Easter holiday – hello, spring! And if something a little more “adult” is more your vibe, just add some white rum (as much or as little as you’d like) and get to toastin’.

Torani’s Puremade White Peach Syrup is the star of this punch. It’s amazing. Imagine the taste of a juicy, ripe white peach any month of the year (and without the hassle of juicing a peach!). Their Puremade Syrup is made without artificial flavors, colors, or preservatives, so you can feel good about adding it to your punch. Plus, it’s versatile enough to add to many different drinks – mojitos, milkshakes, lemonades, etc! Check out www.torani.com to grab a bottle of your own.

What You’ll Need + Alternatives:

  • Torani Puremade White Peach Syrup adds tons of white peach flavor along with sweetness. I don’t recommend any substitutes since this syrup is what brings the peach flavor to the punch.
  • Ginger Ale adds carbonation, sweetness, and a lovely, light ginger flavor. For a less sweet punch, replace up to half of the ginger ale with club soda or sparkling water. If ginger isn’t your thing, you can use another lightly flavored soda or sparkling water.
  • Lemonade pairs wonderfully with the white peach and ginger. It bulks up the punch and also adds sweetness (yes, this punch is sweet!). Feel free to use store-bought or homemade lemonade.
  • Blackberries bring the vibrant color, spring feels, and pretty garnish. I think any berry would be good here, so you can sub the blackberries with blueberries, raspberries, or strawberries.
  • White rum can be added to make this punch alcoholic. I recommend adding 1oz of rum per serving.
Yield: 3-4 Servings

White Peach Blackberry Punch

White Peach Blackberry Punch
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

Instructions

  1. In a blender or food processor, add the blackberries and lemonade and blend until smooth. Strain the liquid into a large bowl or pitcher; toss out the remaining blackberry bits.
  2. Add the Torani Syrup, ginger ale, and white rum (optional). Give the mixture a good whisk and serve over ice.
  3. Enjoy!

Notes

  1. For a less sweet punch, replace up to half of the ginger ale with club soda or sparkling water.
  2. To make this an alcoholic punch, add 1oz of white rum per serving, so mix 4oz of rum into the large bowl along with the other ingredients.

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

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Chocolate Guinness Baked Donuts

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These perfectly fluffy Chocolate Guinness Baked Donuts are tender, moist, and sure to become a favorite! They’re topped with a simple and delicious Guinness icing, and I promise you won’t be able to eat just one.

Chocolate Guinness Baked Donuts

It’s nearly St. Paddy’s day, which means I’ve got beer on my mind! What’s more classically Irish than a freshly poured Guinness? It wasn’t until I was in Northern Ireland that I realized I actually like Guinness draft. I swear it tastes better over there! Add it to a batch of cake donuts and you’ve got my heart! These donuts are tender, moist, and absolutely delicious. Plus, they go perfectly with a pint (or half pint) of freshly-poured Guinness 😉

For these easy, one-bowl donuts, you’ll reduce the Guinness for maximum flavor. This process takes a little while (about 12 minutes for me on a gas range), but I promise it’s worth it! If you’re going to put your beer into a batch of donuts, then you should be able to taste it! Now, the Guinness flavor here is light, but you’ll have leftover beer to sip alongside these amazing donuts!

What You’ll Need

  • All-purpose flour makes up the bulk of the donut batter. I haven’t tested these with any other flours.
  • Cocoa powder (the natural/regular kind) brings the chocolate flavor! For a richer chocolate flavor, up to half of the natural cocoa can be replaced with Dutched cocoa powder.
  • Baking powder & baking soda leaven these donuts perfectly.
  • Salt enhances flavor and cuts sweetness.
  • Brown sugar has molasses in it, so it adds a bit more moisture than regular sugar. You’ll want to “lightly pack” it into your measuring cup as opposed to the standard of smashing it in there. Feel free to use light or dark brown sugar.
  • Eggs bind these donuts together and keep them moist and cakey. For vegan donuts you can use the Bob’s Red Mill gluten-free vegan egg replacer – I tried this and the donuts came out very tender and delicious!
  • Olive oil adds moisture to these donuts. You can use avocado oil, light olive oil, or vegetable oil.
  • Plant-based yogurt makes the donuts extremely moist and tender. I don’t recommend any substitutes as I’ve found that yogurt works best! If you’re not dairy-free, regular yogurt will work as well.
  • Vanilla extract adds flavor to both the donuts and the glaze.
  • Guinness is necessary for these donuts! It’s the classic dark stout beer, and I believe the nitrogen (each can has a nitrogen capsule in it) affects the leavening to create the perfect baked donut!
  • Powdered sugar makes up the bulk of the icing. I don’t recommend any substitutes. 
Yield: 10 Donuts

Chocolate Guinness Baked Donuts

Chocolate Guinness Baked Donuts

Fluffy and tender baked chocolate donuts made with Guinness! Topped with a Guinness icing, these delicious donuts won't last long.

Prep Time 30 minutes
Cook Time 16 minutes
Additional Time 30 minutes
Total Time 1 hour 16 minutes

Ingredients

Chocolate Guinness Donuts

  • 3/4 cup unbleached all-purpose flour
  • 1/2 cup cocoa powder
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup brown sugar, lightly packed
  • 2 large eggs (see Note 3 for vegan option)
  • 1/3 cup olive oil
  • 1/4 cup plant-based yogurt
  • 1 tsp vanilla extract
  • 1 1/4 cups Guinness, reduced & divided (see Step 1)

Guinness Icing

  • 3 cups powdered sugar
  • 1/4 cup of reduced Guinness (the leftovers from above)
  • 1 tsp vanilla extract

Instructions

  1. Reduce the Guinness: in a small pot, add the 1 1/4 cup of Guinness. Bring to a simmer and allow to cook until reduced to 3/4 cup, stirring occasionally (this took me about 12 minutes on a gas range). Pour the reduced beer into a liquid measuring cup and set aside.
  2. Preheat your oven to 350°F and spray your donut pan with non-stick spray; set aside.
  3. Make the Donuts: in a large bowl (you can use a stand mixer bowl), sift in the flour and cocoa powder. Whisk in the baking powder, baking soda, salt, and brown sugar.
  4. Add the eggs, oil, yogurt, vanilla, and 1/2 cup of the reduced Guinness. Beat with hand mixer (or stand mixer) until smooth, around 30 seconds.
  5. Pour the batter into the greased donut wells, filling nearly to the top (see Note 1).
  6. Bake at 350°F for 8 minutes or until a toothpick inserted into a donut comes out with a couple of crumbs. Allow the donuts to rest in the pan for 3-4 minutes. Then turn out onto a cooling rack - you may need to shake the pan up and down to get the donuts to come out.
  7. Once the pan is cool, repeat steps 5 and 6 to finish baking the batter. Allow the donuts to cool completely.
  8. Ice the Donuts: once your donuts are totally cool, you can make the icing. In a small bowl, stir together the powdered sugar, remaining 1/4 cup of reduced Guinness, and vanilla extract until totally smooth. If it seems too thick, you can add plant-based milk or water 1 tsp at a time.
  9. Ice the donuts by dipping the top of each donut into the icing and flipping over to set on a cooling rack (see Note 2).
  10. I recommend enjoying these donuts the day they're made. If you have leftovers, you'll want to store them in an airtight container in a cool spot.

Notes

  1. You can pour the batter directly into the wells, or add the batter to a large Ziploc bag (or piping bag) and "pipe" it into the wells. This batter is thin, so if you go the piping route, you'll want to add only 1/2 the batter at a time to the bag.
  2. These donuts are tender and fragile while dipping in the icing. If it's easier for you, you can spoon/spread the icing on instead!
  3. For vegan donuts: replace the eggs with Bob's Red Mill gluten-free and vegan egg replacer. I've tested this and the donuts came out extra tender and delicious!

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

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Vegan Hot Cocoa From Scratch

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Creamy and rich, Vegan Hot Cocoa made with plant-based milk and dark, Dutched cocoa powder. This quick and simple recipe comes together in no time!

Vegan Hot Cocoa

It’s snowing and far below freezing here in Missouri today, and what’s better than a cup of homemade hot cocoa loaded with marshmallows?! For me, it’s one of the only redeeming parts of this kind of cold. That, and all the cozy couch snuggles I’ve been getting with the kids. 

This recipe is very simple, and you’ll have delicious and rich homemade hot cocoa in only 5-10 minutes! Utilizing ingredients you likely have on hand (perfect for that last-minute craving), you’ll no longer need to keep store-bought hot cocoa in your pantry. I promise this 4-ingredient recipe is all you need from here on out.

What You’ll Need:

  • Plant-based milk is the base for this recipe. You can definitely use water, but I like to use milk for a creamier drink.
  • Cocoa powder gives it that classic chocolate taste. I like to use Dutch-process cocoa powder (like Hershey’s Special Dark), but you can use natural or Dutched.
  • Agave sweetens this hot cocoa. I like agave because it’s low glycemic index and tastes sweeter than regular cane sugar (so you need to use less!). Feel free to use your own sweetener of choice – sugar, honey, etc.
  • Vanilla extract adds depth to the flavor. You can mix things up and add in peppermint extract…or even orange extract for a flavored hot cocoa.

More chocolate marshmallow recipes:

Marshmallow Hot Cocoa Cookies

Rocky Road Brownie Cookies

Spicy Hot Cocoa Muffins

Yield: 2 Servings

Vegan Hot Cocoa

Vegan Hot Cocoa

Creamy and rich vegan hot cocoa that comes together in no time!

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 2 cups plant-based milk (or water)
  • 1/4 cup Dutch-process cocoa powder (or natural cocoa)
  • 3-4 Tbsp agave
  • Splash of vanilla extract

Instructions

  1. Add the milk, cocoa powder, agave, and vanilla extract to a medium saucepan. I like to start with less agave (3 Tbsp) and add more after tasting if I want the hot cocoa sweeter.
  2. Place the pan over medium heat and bring mixture to a boil, whisking frequently to keep the cocoa powder from sticking to the bottom of the pan.
  3. Immediately remove from the heat and pour into mugs. Top with marshmallows or whipped cream and chocolate syrup!

Notes

  1. Plant-based milk (or regular milk for non-vegan) will make a creamier hot cocoa. You can use water, but I recommend milk of some kind.
  2. Agave is low glycemic index and tastes even sweeter than regular sugar. You can use whatever sweetener you like.
  3. Try replacing the vanilla extract with peppermint or orange extract!

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

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Chocolate Cherry Martini

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This recipe is sponsored by Torani, and all thoughts and opinions here are my own. Thank you for supporting the brands that make Sugared & Stirred possible!

This flavorful Chocolate Cherry Martini is made extra decadent with Torani’s Puremade Chocolate Milano Syrup. Mixed with black cherry vodka, chocolate liqueur, and grenadine, this sweet cocktail is perfect for Valentine’s Day!

Chocolate Cherry Martini with Torani

It’s February, and I don’t know about you, but I’m here for all things pink, red, and chocolate. And if you’re anything like me, you’ll take any excuse to indulge in a little chocolate cherry combo. Valentine’s Day? Without a doubt. Add vodka and a date night in with my husband, and I’m really sold.

Whether you’ve got a hot date or a cozy evening planned with your close friends (or yourself!), I have no doubt you’ll love this Chocolate Cherry Martini. Made with the Puremade Chocolate Milano Syrup from Torani, the chocolate flavor really shines through. And it’s delicious. All you need is a single tablespoon of syrup for one of the tastiest chocolate cocktails!

For this martini, I wanted to amp up the chocolate aura by adding a Puremade Dark Chocolate Sauce drizzle to the inside of the glasses. If that’s not your thing, I highly recommend drizzling it over your favorite vanilla ice cream. Trust me. You’ll never want plain vanilla ice cream again.

All of Torani’s Puremade Syrups and Sauces are made without artificial flavors, colors, or preservatives. And you can find them all at torani.com! Go get some of that Chocolate Milano and set yourself up with one of these festive martinis!

Here’s What You’ll Need:

  • Black Cherry Vodka (or any cherry vodka) is the main liquor in this martini and brings the cherry flavor.
  • Crème de Cacao Dark is a dark-colored chocolate liqueur. You can use the clear version for this drink, but your martini won’t be as dark.
  • Torani Puremade Chocolate Milano Syrup is sweet, decadent, and reminiscent of European bittersweet chocolate. It makes this martini and adds a distinct chocolate flavor.
  • Grenadine is a non-alcoholic syrup made from pomegranate. It adds sweetness and a hint of red to this martini.
  • Cream adds, well, creaminess! I chose to use a dairy-free half & half for its thickness, but you can use whatever you’d like.
  • Torani Puremade Dark Chocolate Sauce is drizzled inside the glasses for ultimate chocolate flavor.
Yield: 2 Servings

Chocolate Cherry Martini

Chocolate Cherry Martini

Dress up your favorite black cherry vodka with Torani Puremade Chocolate Milano Syrup! The decadent chocolate flavor makes for the dreamiest chocolatey cherry martini - perfect for Valentine's Day!

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 4oz black cherry vodka
  • 2oz crème de cacao dark (or other chocolate liqueur)
  • 1oz Torani Puremade Chocolate Milano Syrup
  • 1oz grenadine
  • 2oz cream of choice (I used a plant-based half & half)
  • Torani Puremade Dark Chocolate Sauce to drizzle (optional)

Instructions

  1. Prepare two martini glasses by drizzling the Torani Puremade Dark Chocolate Sauce around the inside of each glass.
  2. In a martini shaker, add the black cherry vodka, crème de cacao, Chocolate Milano Syrup, grenadine, and cream. Add ice, cover, and shake.
  3. Strain the drink into your martini glasses.
  4. Garnish with maraschino cherries, chocolate flakes, cocoa powder, or a heart-shaped candy (I used a gummy).
  5. Enjoy!
© Rachael | Sugared & Stirred
Cuisine: American / Category: Drinks

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