Tag: chocolate chips

One-Pan Peanut Butter Cookie Bars with Chocolate Chips
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Peanut butter cookie bars are thick, buttery, and packed with melty chocolate chips. The edges turn lightly golden while the center stays soft and chewy, so they’re perfect for potlucks, lunchboxes, and freezing.
Flavor: Packed with classic peanut butter and chocolate chip goodness, plus deep caramel notes from the brown sugar.

Why Make It: One-pan peanut butter cookie bars mean no chill time and no scooping required. Just bake, slice, and serve.

Time-Saving Tip: Line the pan with parchment so you can lift, cool, and slice quickly.

Serving Suggestions: Great straight from the pan, slightly warm, topped with ice cream, and a drizzle of hot fudge sauce or homemade caramel.
Key Ingredients and Easy Swaps
- Peanut Butter: Use creamy, shelf-stable peanut butter for consistent texture. Natural peanut butter can separate and make bars oily or crumbly.
- Brown Sugar: Adds moisture and a chewy texture. Dark brown sugar gives a deeper caramel flavor.
- Eggs & Butter: Classic cookie ingredients that work together to create the best flavor and texture. It’s okay to use margarine in place of butter, but don’t skip the eggs.
- Chocolate Chips: Semisweet balances the sweetness. Milk chocolate is sweeter, or mix chips and chunks for extra melty pockets. Mini chocolate chips work great for more chocolate in every bite.
Favorite Variations
- Peanut Butter Cup Bars: For more peanut flavor, stir in chopped peanuts for crunch, and replace the chocolate chips with chopped peanut butter cups.
- Salted Caramel Bars: Try adding a drizzle of easy caramel sauce after they cool and sprinkle with some flaky salt before slicing.
If you love these peanut butter desserts, try these peanut butter blossoms.

Mix, Spread, Bake, Slice
1. Cream together the butter, peanut butter, and sugars. Mix in the remaining wet ingredients (full recipe below).
2. In a medium mixing bowl, combine the dry ingredients.
3. Gradually combine the two, mixing until just blended. Stir in the milk and fold in the chocolate chips.
4. Spread into an even layer and bake until golden.
For perfect squares, let the bars cool completely before slicing.
Line the pan with a parchment sling so the peanut butter cookie bars lift out easily and slice up nicely and cleanly.

Measure the flour using this flour measuring guide and mix until the flour is just combined, so the bars stay tender and not dry.

Press the dough firmly into the corners so the edges bake evenly while the center sets.

Take the pan out when a toothpick has a few moist crumbs, press extra chips on top, then chill before slicing for clean cuts.
How to Store Cookie Bars
- Room Temp: Store in an airtight container for up to 4 days. Tuck in a small piece of bread to keep the cookie bars soft.
- Fridge: Store in an airtight container for up to 7 days, and let them come to room temperature before serving.
- Freezer: Freeze sliced bars with parchment between the layers for up to 3 months. Thaw at room temperature.
- Reheat: Microwave a bar 8 to 12 seconds for melty chips, or warm briefly in a low 300°F oven.
Easy Bars and No Bake Treats

Did you make these Peanut Butter Cookie Bars? Leave a comment and a rating below.
Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Preheat oven to 350°F and line a 9×13-inch pan with parchment paper (or lightly grease and flour the pan).

In a large bowl, cream together butter, peanut butter, and sugars with a hand mixer until fluffy.

Mix in the egg, yolk, and vanilla extract.

In a medium bowl, whisk together flour, cornstarch, baking powder, and salt until well combined.

Gradually add the dry mixture to the wet mixture until it is completely combined.

Add milk and stir again until mixture is well incorporated.

Fold in chocolate chips.

Transfer batter to prepared pan and use a spatula to spread it evenly into pan.

Bake for 35-40 minutes or until edges are just beginning to turn golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Allow to cool completely before cutting and serving.

Use a parchment sling so the bars lift out easily and slice cleanly.

Mix just until the flour is blended to keep the texture tender.

Press dough firmly into the corners so the edges bake evenly.

Remove when a toothpick shows a few moist crumbs and add some extra chips on top.

Chill before slicing for neat, clean cuts.

Calories: 333 | Carbohydrates: 41g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 89mg | Potassium: 110mg | Fiber: 1g | Sugar: 28g | Vitamin A: 284IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Party Food, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Recipe updated 4/19/25
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Samantha

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February 2, 2026
Sweet, Crunchy Scotcheroos That Everyone Loves!
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These no-bake Scotcheroo bars come together in minutes and always disappear fast.
They’re a go-to treat for the holidays, last-minute sweets, or packing into lunchboxes all week.
Flavor: Sweet and salty come together in a peanut buttery base with crispy cereal and a smooth chocolate butterscotch top.

Recommended Tools: You’ll need a large pot, a microwave-safe bowl, and a 9×13 pan.

Swaps: This recipe works with Special K, Cornflakes, or any crisp cereal you love for a fun mix of textures.

Freezing: Individually wrap these chocolate butterscotch bars, then freeze for grab-and-go sweet treats!
Smart Ingredient Tips
- Rice Krispies: Crispy rice cereal gives the bars their classic light, crisp texture and blends easily with the warm peanut butter mixture.
- Sweeteners: Sugar and light corn syrup make a sweet and thick syrup that helps the mixture stay soft and chewy. Don’t boil the mixture, or the bars may turn firm.
- Creamy Peanut Butter: Smooth peanut butter binds the cereal; avoid natural peanut butter, as it can cause the mixture to crumble. Swap half the peanut butter for cookie butter for a warm, spiced twist, and add a touch of vanilla.
- Baking Chips: Butterscotch chips give Scotcheroos their classic flavor and melt into the chocolate for a smooth, sweet finish. Use milk chocolate for a sweeter bar, dark chocolate for less sweet, or all butterscotch for a strong butterscotch flavor.
How It Comes Together
1. Make the peanut butter mixture (full recipe below).
2. Add the cereal, then press gently into the prepared baking dish.
3. Melt the baking chips, and spread them over the cereal mixture. Let cool before slicing.
Press the mixture lightly into the pan for soft, chewy bars that aren’t compacted.

Line the pan with parchment paper for easy removal and cleaner cuts.

Microwave the topping in short bursts to avoid scorching the butterscotch chips.

Chill briefly in the fridge if you need them to firm up quickly.
Storing Chocolate Butterscotch Bars

Store Scotcheroos at room temperature for up to 5 days. Freeze by individually wrapping bars in wax paper or plastic wrap and placing them in a zippered bag for up to 2 months.

Easy No-Bake Desserts

Did your family love these Scotcheroos? Leave a rating and comment below.
Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Grease a 9×13-inch baking pan and set aside.

In a large pot, heat sugar and corn syrup over medium heat, stirring occasionally. Cook just until the sugar dissolves or until it starts to barely bubble. Don’t let it come to a full boil.

Remove from heat and stir in the peanut butter until fully combined and smooth. Gently fold in the cereal, mixing until evenly coated. Spread into the prepared baking pan and gently press flat.

Place the butterscotch and chocolate chips together in a microwave-safe bowl and melt in the microwave in 10- to 30-second bursts, stirring between each, until just melted. (Do not overheat, or chips can become dry and crumbly.)

Pour over the cereal and spread to the edges. Let cool completely before cutting into bars.

Do not allow sugar to boil or the bars will be hard instead of soft and chewy.

When melting chips in the microwave, do so in short bursts until just melted. Overheating causes chocolate chips to become dry and crumbly.

Leftover Scotcheroos will last up to 5 days if stored in an airtight container at room temperature. Individually wrap and freeze for up to 2 months.

Calories: 259 | Carbohydrates: 41g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 149mg | Potassium: 122mg | Fiber: 1g | Sugar: 32g | Vitamin A: 479IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Party Food, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
More Delicious Cereal Treats to Try
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Spend With Pennies

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December 13, 2025
Soft and Chewy Banana Chocolate Chip Cookies
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These FLUFFY banana chocolate chip cookies are the cookies of my childhood! You are going to love EVERYTHING about these banana bread cookies! It’s your favorite quick bread in cookie form!

The other day, a neighbor posted on Facebook that she had some ripe bananas that she was going to throw away unless someone wanted them. And then I sprinted to her door! Ok, just kidding, but never ever, under any circumstances, should ripe bananas be thrown away! I’ll take them all!

I’d use them to make these amazing banana cookies, and if there are any left over, I’d make a loaf of our perfect banana bread! Oh shoot, but what about our banana bundt cake?! We can’t forget about that one! Needless to say, don’t throw away the bananas!!

Ingredients for Banana Bread Cookies
- Shortening: Creates a tender, softer texture and helps the cookies hold their shape without spreading too much.
- Unsalted Butter: Adds rich flavor, moisture, and contributes to slight spreading and a crispy edge.
- Brown Sugar: Adds sweetness, moisture, and chewiness thanks to its molasses content.
- Sugar: Balances sweetness and contributes to crisp edges and spreading
- Eggs: Bind the dough, provide structure while also helping with leavening
- All Purpose Flour: Provides the structure for the cookies.
- Baking Soda: Neutralizes acidity (from brown sugar and banana) and encourages browning/spread.
- Baking Powder: Provides lift and helps keep cookies light and soft and not dense.
- Salt: Enhances all the flavors and balances sweetness.
- Banana: Adds natural sweetness and banana flavor, moisture, and a soft, tender texture while also reducing need for extra fat.
- Vanilla Extract: Rounds out and enhances the flavor of the dough.
- Chocolate Chips: Add rich bursts of chocolate, balancing the sweetness of the banana cookie base.
Shortening and Butter??

Yes, I know this is a little unusual but it just works in this recipe! Shortening helps with structure, while butter keeps flavor and tenderness. You can use all shortening or all butter, but I really prefer the combo of the two!

My mom made these growing up with only shortening and only white sugar. My adaptations are what work for our household but you can do it however you like.

How to Make Banana Cookies with Chocolate Chips
1. Prep: Preheat the oven to 350 degrees F.
2. Cream: Add the shortening, butter and sugars to the bowl of a stand mixer and cream until light and fluffy. Add the eggs and vanilla and mix again.
3. Whisk: Add all the dry ingredients to a separate bowl and whisk everything together.
4. Combine: Alternating between the flour mixture and the mashed bananas, add them to the wet ingredients and mix everything together. Add the chocolate chips with the last addition of dry ingredients and fold them in.
5. Bake: Scoop the cookie dough onto baking sheets lined with parchment paper and bake for 10-12 minutes.
  
  NOTE: If you have the time, stick the cookie dough in the fridge while you clean up and then bake them. That will help them be a little fluffier.
Can I Use Frozen Bananas?

Yes, but I prefer fresh ripe/slightly overripe bananas for the right cookie texture. If you have frozen bananas to use though, definitely use them! Let them thaw completely and then drain the juices that are released. Then add them to the recipe as instructed.

How to Avoid Flat Cookies

It is important to beat the sugars and butter for at least 1 minute to change the sugar structure, allowing for a fluffier cookie.

Refrigeration will set the dough more firm leading to less spreading.

Variations

If you are a nut lover, this recipe would be extra tasty with some chopped walnuts or pecans added. You could also use milk chocolate chips or even white chocolate chips.

Storage Tips

Leftover cookies can be stored at room temperature in an airtight container and they will keep for up to 5 days. If you want them to last a little longer, they freeze really well. Place them in a freezer-safe container with parchment paper in between layers. They will keep for up to 3 months.

At the end of the day, these banana chocolate chip cookies are proof that the simplest ingredients can turn into something truly special. They are a dreamy twist on a classic…soft, cozy, and just sweet enough to feel like a treat without being over the top.

Whether you’ve got a few ripe bananas on the counter or little hands eager to help in the kitchen, this recipe is one you’ll come back to again and again. Bake a batch, pour some cold milk, and enjoy the kind of everyday magic that only comes with a batch of homemade cookies.

Watch This Video to See How These Cookies are Made…

Our Favorite Ways to Use Ripe Bananas…
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Preheat the oven to 350 degrees F.

Cream together the shortening, butter and sugars for 1 ½ minutes on medium high speed. Add the eggs and vanilla and mix to combine.

⅓ Cup Shortening, ⅓ Cup Unsalted Butter, ⅔ Cup Brown Sugar, ⅓ Cup Sugar, 2 Eggs, 1 teaspoon Vanilla Extract

Whisk together all the dry ingredients.

2 Cups Flour, ¾ teaspoon Baking Soda, 1 ½ teaspoons Baking Powder, ½ teaspoon Salt

Add the dry ingredients alternately with the bananas to the creamed sugar mixture. On the last addition, add both flour and banana along with the chocolate chips and gently fold together.

1 Cup Banana, 2 Cups Chocolate Chips

Scoop onto a baking sheet lined with parchment paper or a silpat and bake for 10-12 minutes. Or place in the fridge in the bowl or already scooped on baking sheets while you clean up and then bake. This allows the cookies to not spread as much, but is totally optional.

I have found that the cookies stay softer, and fluffier longer with the addition of shortening. My mom made these with all shortening, but I prefer all butter or half and half.

Serving: 1cookie, Calories: 245kcal, Carbohydrates: 29g, Protein: 3g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 22mg, Sodium: 93mg, Potassium: 185mg, Fiber: 2g, Sugar: 17g, Vitamin A: 112IU, Vitamin C: 1mg, Calcium: 33mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Sweet Basil

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September 9, 2025
30 Minute Meal Plan #5

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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Each recipe is ready in 30 minutes or less to save you time and money while being inspired to try new recipes!

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Holly Nilsson

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October 31, 2024
Brookie

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly

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Holly Nilsson

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October 21, 2024
Melt in Your Mouth Gluten-Free Monster Cookies [+Video] – Oh Sweet Basil
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Indulge in these delicious monster cookies that are not only gluten-free, but also loaded with oats, chocolate chips, M&M’s, and peanut butter. They are so chewy they practically melt in your mouth!

I’ve been on the hunt for a bomb monster cookie recipe and then I found one and adapted it very slightly and doubled it. It is from What Molly Made because literally no flourless peanut butter monster cookie recipe compares to hers.

Monster cookies are like an oatmeal cookie, m&m cookie, chocolate chip cookie and peanut butter cookie all smashed together in one. They are perfection! They are the best monster cookies!

What are Monster Cookies?

There are a few different stories out there for how this cookie got its name, but my favorite is that it’s a little bit of everything just like Frankenstein. A monster! These cookies can also be know as kitchen sink cookies because they have everything but the kitchen sink in them. They are super adaptable to whatever mix-ins you and your family love.

Ingredients for Monster Cookies

You won’t find any flour or dairy products (substitute the m&m’s) in this cookie recipe! This is for you, my gluten-free and dairy-free friends! Here is what you need:
- Eggs: give structure and rise to the cookies
- Peanut Butter: I prefer creamy, processed (not natural) peanut butter like Skippy or Jif.
- Brown Sugar: adds rich flavor and sweetness
- Sugar: more sweetness
- Vanilla Extract: enhances flavor
- Oats: old fashioned rolled oats adds so much texture and make sure they are certified gluten-free oats
- Baking Soda: gives rise and fluffiness
- Salt: enhances flavors and balances the sweetness
- Mini M&M’s (or milk chocolate chips): can use regular size too or holiday themed
  
  NOTE: To make this recipe dairy-free, you’ll need to use a dairy-free candy or omit the m&m’s completely. Same story for the chocolate chips.
- Mini Semi Sweet Chocolate Chips: regular sized may be used
- Raisins: totally optional for those raisin haters out there
Keep scrolling to the recipe card down below for measurements for all the ingredients.

How to Make Gluten-Free Monster Cookies

Monster gluten-free cookies are so easy that you don’t even need a stand mixer or an electric mixer if you don’t want to get it out. There’s no butter to whip, so it really is just mixing all the ingredients together. Here are the basic steps:
1. Combine: Add all the wet ingredients to a large mixing bowl and beat/stir to combine until smooth.
2. Mix: Add the dry ingredients to the bowl and mix until well combined.
3. Fold: Add all the mix-ins and fold them in using a wooden spoon.
4. Scoop: Using a large cookie scoop, scoop out the dough onto a baking sheet lined with parchment paper.
  
  NOTE: Use any size cookie scoop you want! Baking time will be a little less for smaller cookies.
5. Chill: Cover the baking sheet with plastic wrap or a lid, and refrigerate for 1-2 hours.
6. Bake: Preheat the oven to 350 degrees F and bake for 8-10 minutes.
The complete recipe can be found in the recipe card at the end of the post. You can also save or print the recipe there.

Now Watch These Monster Cookies Be Made…

Why are My Monster Cookies Flat?

Cookies can be quite temperamental, especially these cookies since they don’t have the flour for structure. Chilling the dough before baking is critical to keeping the cookies thick and chewy. Measuring all the ingredients accurately is also so important to having the right ratio of all the ingredients together. Another culprit for flat cookies is that the oven is too hot. All ovens cook a little different, so if you know your oven cooks hot, then maybe bake at 325 degrees F.

Substitutions/Variations

I mentioned earlier that this recipe was so versatile and easily adaptable to your favorite mix-ins. You can omit some of the mix-ins we use or substitute something else for them. Here are a few ideas:
- Peanut Butter Chips
- Butterscotch Chips
- Chopped Nuts – Almonds, Walnuts, Pecans
- Craisins
- Nut Butter – Almond Butter, Cashew Butter
- Crunchy Peanut Butter
- Pretzels Bits
- Coconut Flakes
- White Chocolate Chips
- Dark Chocolate Chips
The options are really endless when it comes to throwing everything but the kitchen sink into these cookies.

Why You’ll Love This Recipe

For people with certain dietary restrictions, these cookies are great because they can be made gluten free and dairy free.

They are super easy to make which makes them an awesome recipe to make with the kiddos. My youngest makes these on his own all the time!

Monster cookies are thick and chewy. They have the texture and flavor and you crave in a good hearty cookie.

Those m&m’s reel the kids in like nothing else. These cookies are so kid-friendly and with the peanut butter and oats, they are filling and satisfying.

Are Flourless Monster Cookies Healthy?

The short answer is no. Haha! So sorry to disappoint everyone! They are still cookies and high in calories, sugar and fat. They do have a good amount of protein (16g) and fiber (6g). That being said, they are indulgent, so balance is key!

Tips for Success

The dough will be very sticky, so don’t be alarmed it if seems stickier than your average cookie dough. It’s fine! They will turn out great!

Don’t skip the chilling time! Refrigerating the dough helps the cookies hold their shape and stay thick and chewy.

Make sure your ingredients are fresh, especially the baking soda. If your baking soda is expired, you won’t get the rise from it that you want.

I love to use a large cookie scoop so these cookies are super indulgent, but you can use any size scoop you want.

Save a few m&m’s and chocolate chips to stick on the top of the dough balls just before baking. It makes them look so pretty and appetizing as they bake.

Storage Tips

Monster cookies store great at room temperature in an airtight container. They will keep for up to a week.

These cookies also freeze great. You can freeze them before or after baking. If you freeze them before baking, scoop them into balls and place them on a baking sheet. Freeze them for an hour or so and then place the monster cookie dough balls into a freezer safe container.

If you freeze them after baking, let them cool completely and then place them in a freezer safe container. They will keep in the freezer for up to 3 months. Frozen dough can be baked from frozen. You will just need to add a minute or two to the baking time.

Monster cookies are a great make ahead cookie too. You can make the dough up to 2 days ahead of time before baking and follow the baking instruction as written.

Treat yourself to these delicious and easy-to-make monster cookies! Packed with oats, chocolate chips, and M&M’s, these chewy cookies are perfect for satisfying your sweet tooth. They are a new favorite cookie in our house!

More Gluten-Free Desserts to Enjoy:
Servings: 12 large cookies*

Prep Time: 10 minutes

Cook Time: 8 minutes

Chilling Time: 1 hour

Total Time: 1 hour 18 minutes

Description

Indulge in these delicious monster cookies that are not only gluten-free, but also loaded with oats, chocolate chips, M&M’s, and peanut butter. They are so chewy they practically melt in your mouth!

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Add the eggs, creamy peanut butter, light brown sugar, granulated sugar and vanilla extract to a large mixing bowl and beat until smooth.

4 Eggs, 2 Cups Creamy Peanut Butter, 1 ½ Cups Brown Sugar, 1/2 Cup Sugar, 1 Tablespoon Vanilla

Add the oats, baking soda and salt and mix well until combined.

1 ½ Cups Old Fashioned Oats, 1 Teaspoon Baking Soda, 1 teaspoon Salt

Stir in the mini M&Ms, mini chocolate chips and raisins and mix well until all of the chips are incorporated. Scoop onto a baking sheet lined with parchment paper.

1 Cups Mini M&M’s, 1 ¼ Cups Mini Semi Sweet Chocolate Chips, 1/2 Cup Raisins

Cover with plastic wrap and refrigerate for 1-2 hours.

After the chilling, preheat the oven to 350 degrees F and baked for 8-10 minutes.

*If you use a smaller cookie scoop, you will get 18-24 cookies from this recipe.
*I like to boil my raisins to plump them so they are soft in cookies. Barely cover them in water in a small glass measuring cup or saucepan and boil on stovetop or microwave until they begin to plump. Drain well and pat dry.

Serving: 1cookieCalories: 703kcalCarbohydrates: 81gProtein: 15gFat: 38gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 59mgSodium: 515mgPotassium: 527mgFiber: 6gSugar: 60gVitamin A: 130IUVitamin C: 0.4mgCalcium: 95mgIron: 4mg

Author: Sweet Basil

Course: 100 Best Cookies Recipes on the Planet, 500+ Best Dessert Recipes
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Sweet Basil

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September 22, 2024
Chocolate Zucchini Bread
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This is a deliciously decadent quick bread.

This Chocolate Zucchini Bread recipe is packed with rich chocolatey flavor with lots of goodness from zucchini and applesauce.

It’s great for breakfast or a quick and tasty snack.
This double chocolate zucchini bread is so rich and moist; everyone loves it!

It’s easy to make with simple ingredients.

It has so much chocolate flavor that it’s almost like a dessert for breakfast.

Like my usual zucchini bread recipe, this recipe freezes well.
Ingredients for Chocolate Zucchini Bread
- Zucchini: If using small to medium zucchini, there is no need to peel them. If using large garden zucchini, peel the skin if it is tough and scrape out the seeds if needed. Garden zucchini can vary in how much moisture it has. If it’s very wet, you can squeeze a tiny bit of excess moisture from it.
- Chocolate: Unsweetened cocoa powder adds the chocolaty flavor to this bread along with mini chocolate chips.
- Flour: This recipe uses all-purpose flour and has not been tested with other varieties.
- Oil: A blend of applesauce and oil adds just the right texture. You can use all oil if needed – ensure you’re using a light-flavored oil in this recipe.
How to Make Chocolate Zucchini Bread
1. Whisk the dry ingredients in a large bowl.
2. In a medium bowl, whisk sugar with the wet ingredients.
3. Add wet ingredients to dry ingredients. Fold in zucchini and chocolate chips.
4. Pour batter into loaf pans and bake (per the recipe below).
Storing Chocolate Zucchini Bread
- Keep chocolate zucchini bread in a zippered bag at room temperature for up to 4 days.
- Like most quick breads, chocolate zucchini bread freezes beautifully as slices or a whole loaf.
- Freeze a loaf for up to two months after wrapping it tightly in plastic wrap. Slices can be frozen on a baking sheet and transferred to a zippered bag. Pop them into a plastic bag before school or work and they’ll be thawed in a couple hours.
More Zucchini Favorites

Did you like this Chocolate Zucchini Recipe? Be sure to leave a comment and rating below!
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Chocolate Zucchini Bread

Decadently moist and sweet, this chocolate zucchini bread is as easy as it is delicious.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

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Preheat the oven to 350℉. Grease two 8×4-inch loaf pans or line with parchment.

Grate the zucchini with the large holes on a box grater.

In a large bowl, combine flour, cocoa powder, baking soda, baking powder, and salt.

In a medium bowl, whisk sugar, brown sugar, eggs, oil, applesauce, and vanilla.

Add the sugar mixture to the flour mixture and stir just until moistened. Fold in the zucchini and chocolate chips. Don’t overmix.

Divide the batter over the two loaf pans and bake for 45 to 55 minutes or until a toothpick comes out clean.

Transfer the bread to a wire rack to cool completely.

You don’t need to peel the zucchini unless you use a very large garden zucchini with thick skin. If needed, use a spoon to scrape out the seeds.
Do not squeeze excess moisture from the zucchini as the moisture is needed in this recipe.
Do not overmix the batter, it should be stirred just until the ingredients are moist.

Calories: 288 | Carbohydrates: 45g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 238mg | Potassium: 175mg | Fiber: 2g | Sugar: 28g | Vitamin A: 118IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Bread, Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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June 18, 2024
Magic Cookie Bars
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Magic cookie bars are a favorite for any occasion.

Sweetened condensed milk is drizzled over a buttery graham cracker crust, chocolate chips for an easy anytime treat.

Ingredients in Magic Cookie Bars

This magic cookie bars recipe (AKA 7-Layer Bars or Hello Dolly Bars) is a retro recipe created around 1968. They’re sweet and a little chewy!
- Crust – Butter and graham cracker crumbs are pressed into the bottom of the pan. So easy!
- Sweetened Condensed Milk – Condensed milk is the ‘glue’ that holds everything together.
- Coconut – Use either sweetened or unsweetened flaked coconut.
- Nuts – I most often use pecans but walnuts, peanuts, or almonds work as well.
- Chips – I use either all chocolate chips or a combination of butterscotch chips, peanut butter chips, or white chocolate chips.
How to Make Magic Cookie Bars

These magic bars couldn’t be easier to make.
1. Press the graham cracker mixture into a 9×13-inch baking pan.
2. Pour sweetened condensed milk evenly over the top of the crust.
3. Sprinkle coconut, pecans, butterscotch, and chocolate chips over the top and bake.
Condensed Milk

Coconut

Pecans

Chocolate & Butterscotch Chips

Storing Magic Cookie Bars

Store the magic cookie bars in an airtight container at room temperature for a few days or in the refrigerator for up to one week.

Keep them tightly wrapped in the freezer for up to 3 months.

More Bars We Love

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Magic Cookie Bars

These magic cookie dessert bars are rich and decadent, loaded with chocolate chips & coconut!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

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Preheat the oven to 350°F. Line a 9×13-inch baking dish or pan with parchment paper (optional but recommended).

Combine graham crumbs and melted butter in a small bowl. Press into the bottom of the baking dish.

Pour the sweetened condensed milk over the graham crumb crust.

Sprinkle with coconut, pecans, butterscotch chips, and chocolate chips. Press gently.

Bake for 25-30 minutes or until lightly browned.

Cool completely. Cut into 24 bars.

Melt the butter in the pan you’ll be baking in by placing it in the oven while it preheats. Stir the crumbs and butter right in the pan. This makes fewer dishes to wash.

Option: line the pan with parchment or foil. This makes the bars extra easy to lift out and cut after baking (plus quick cleanup).

To save time, purchase chopped pecans.

This can be made with any combination of chocolate chips. Semi-sweet balances out the sweetness.

Ensure the bars are chilled before cutting.

Serving: 1bar | Calories: 274 | Carbohydrates: 27g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 148mg | Potassium: 166mg | Fiber: 2g | Sugar: 20g | Vitamin A: 235IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cookies, Dessert, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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April 4, 2024
Peppermint Double Chocolate Cookies – Oh Sweet Basil
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Peppermint Double Chocolate Cookies have a rich chocolate taste and are infused with peppermint. They’re dipped in chocolate and sprinkled with crushed candy canes for the perfect holiday cookie!

Double chocolate cookies are my absolute favorite. I love the rich chocolate taste, fudgy texture, and double dose of chocolate. And with a glass of cold milk? Perfection.

My soft-batch double chocolate chip cookies are actually one of the most popular recipes on my blog. So I wanted to make a holiday version in time for Christmas to share on Oh Sweet Basil.

The combination of rich chocolate and cool peppermint flavor is the perfect pairing. Then the candy canes make them so pretty for your Christmas cookie exchange.

Ingredients for Chocolate Peppermint Cookies

For the Double Chocolate Peppermint Cookies
- Flour: just regular all-purpose flour
- Cocoa Powder: dutch processed cocoa is preferred
- Cornstarch: adds a chewiness to the cookies
- Baking Soda: gives the cookies some rise and fluffiness
- Salt: enhances all the flavors
- Unsalted Butter: softened to room temperature
- Brown Sugar: adds sweetness and rich flavor
- Granulated Sugar: adds sweetness
- Egg: gives the cookies structure
- Peppermint Extract: can be reduced for a milder mint flavor
- Vanilla Extract: adds flavors
- Semi-Sweet Chocolate Chips: dark chocolate chips could also be used or a mix of the two
For the Chocolate Peppermint Topping
- Semi-Sweet Chocolate: gets melted for the chocolate dip
- Vegetable Oil: helps smooth out the chocolate and gives it a nice shine
- Candy Canes: crushed up for a decorative topping
The measurements for all the ingredients are detailed in the recipe card at the end of the post. You can also print and/or save the recipe there.

How to Make Peppermint Chocolate Cookies

To get started, first we make our cookie dough. We whisk together our dry ingredients (flour, cocoa, corn starch, baking soda and salt), so they’re ready to be added to the batter later.

Then we cream together the butter and sugars in a stand mixer using the paddle attachment (I like to use a combo of brown sugar and white sugar) – and add in the egg, vanilla and peppermint extract. The dry ingredients are then carefully added to the wet ingredients, and finally we add in the chocolate chips.

Then it’s time to chill the dough. Chilling is recommended because the double chocolate cookie dough is thick and sticky. If you don’t chill the dough it’ll be hard to form into cookie dough balls and your cookies will spread too thin.

Then after 2 hours (or overnight), it’s time to bake our cookies.

After they cool fully, dip half of each cookie in melted chocolate and sprinkle with candy canes. I absolutely love these for the holidays, and if you’re a double chocolate fan – or love candy cane hot chocolate – these peppermint double chocolate cookies are for you!

Is Chocolate Good For You?

Chocolate contains flavanols, which are antioxidants.

Antioxidants may reduce damage to cell, which reduces the risk of cancer.

Will Cookies Brown on Parchment Paper?

Parchment paper will help cookie dough bake into evenly browned cookies that hold their shape without cracks.

Using parchment paper creates a thin airy layer between the baking sheet and the paper that helps regulate the temperature, and neutralize hot spots.

Cookies baked on parchment paper slide right off the baking sheets.

Why Do Cookies Come Out Flat?

Butter and sugar make cookies spread. When it comes to taste, there’s really no comparison. Butter wins every time. However, butter has a lower melting temperature than shortening does, so it is more important than ever to refrigerate cookie dough with butter in it.

If you decide to use shortening, refrigerating the cookie dough isn’t quite as important.

When a recipe calls for softening the butter before creaming it with the sugar, be sure you are just softening it. Not melting it. Don’t overbeat the dough.

Use parchment paper or a silicone baking mat. Check oven temperature accuracy, bake a few minutes more, or increase temperature by 25 degrees. Refrigerate the cookie dough.

Tips for Making Double Chocolate Cookies
- This recipe uses brown sugar and white sugar because it makes the cookies extra chewy.
- Whisk together the dry ingredients before adding them to the butter mixture. This helps the batter to mix together evenly.
- If you like richer cookies with a deep chocolate taste, use 1 cup of flour and 2/3 cup cocoa powder as written in the recipe below. However, if you prefer a chocolate flavor that isn’t as rich, use 1 cup plus 2 tablespoons flour and 1/2 cup cocoa powder instead. (See recipe notes.)
- Adding a little cornstarch creates softer, chewier cookies.
- Chill the dough first so your cookies stay thicker. This makes it easier to form the dough into balls.
- After chilling the dough, form it into balls using a cookie scoop. Then gently roll the dough into a ball and flatten slightly.
- Finally, only bake your cookies until the tops look just set. They’ll continue baking slightly as they cool on the cookie sheet.
Storage Tips

These cookies should be stored in an airtight container at room temperature. They will keep for 4-5 days.

They also freeze extremely well. Let them cool completely and then stack them in an airtight container with wax paper or parchment paper in between each layer. They will keep in the freezer for up to 3 months.

Introducing peppermint double chocolate cookies. The recipe starts with rich, fudgy double chocolate cookies that taste somewhere in between a brownie and chocolate chip cookie. Then we infuse the cookies with peppermint extract, dipping them in melted chocolate, and sprinkling with crushed candy canes. So festive!

More Holiday Cookie Recipes
Servings: 24

Prep Time: 15 minutes

Cook Time: 9 minutes

Chilling Time: 2 hours

Total Time: 2 hours 24 minutes

Description

Peppermint Double Chocolate Cookies have a rich chocolate taste and are infused with peppermint. They’re dipped in chocolate and sprinkled with crushed candy canes for the perfect holiday cookie!

For the Double Chocolate Peppermint Cookies

For the Chocolate Peppermint Topping

Cook ModePrevent your screen from going dark

In a large bowl whisk together the flour, cocoa, cornstarch, baking soda and salt until evenly combined. Set aside.

1 Cup All-Purpose Flour, 2/3 Cup Cocoa Powder, 2 teaspoons Cornstarch, 3/4 teaspoon Baking Soda, 1/4 teaspoon Salt

In a separate large bowl using a stand or hand-held electric mixer beat the butter until well softened.

10 Tablespoons Unsalted Butter

With the mixer on medium speed, add in the sugars and beat until no lumps remain.

3/4 Cup Brown Sugar, 1/4 Cup Granulated Sugar

Then add in the egg, peppermint extract and vanilla and beat until well combined (about 30 more seconds).

1 Large Egg, 1 teaspoon Peppermint Extract, 1 1/2 teaspoon Vanilla

Turn the mixer down to low speed and carefully beat in the flour mixture about 1/2 at a time.

Be careful not to turn the mixer on too high or the flour and cocoa will fly up.

Turn off the mixer and scrape down the sides of the bowl with a large rubber spatula as necessary.

Once the dry ingredients are evenly mixed in, turn the mixer to low and beat in the chocolate chips. The batter will be very thick and very sticky.

3/4 Cup Semi-Sweet Chocolate Chips

Scrape off the beaters, cover the bowl with plastic wrap and refrigerate for 2 hours, or overnight.

Once ready to bake, remove the bowl from the fridge and allow the dough to warm up for 20 minutes. (If you chilled the dough overnight, you’ll need to leave it for 30 minutes).

Then preheat the oven to 350 degrees F and line 2 cookie sheets with parchment paper.

Using a cookie scoop, form the dough into balls 1.5 tablespoons in size.

Roll each into a ball between your hands, flatten slightly, and place on your lined cookie sheets about 2 inches apart. You’ll end up with about 22-25 cookies total.

Bake cookies for about 7-9 minutes, or until the tops are just set.

Remove from the oven and allow to cool fully.

I usually cool for 10 minutes on the cookie tray, before transferring to a wire cookie sheet to continue cooling.

Once the cookies are fully cooled, make the topping.

In a medium bowl melt the chocolate and oil in the microwave in short 30 second bursts, stirring the chocolate in between each burst. Once fully melted, stir together until smooth.

6 oz Semi-Sweet Chocolate, 1/2 teaspoon Vegetable Oil

Dip 1/2 of each cookie in the melted chocolate, or spread 1/2 of the top of each cookie with melted chocolate using a flat-edge knife or a small rubber spatula.

Place back on your wire rack and sprinkle with crushed candy cakes.

2 Candy Canes

*These cookies have a rich chocolate flavor. If you prefer a milder chocolate taste, use 1 cup plus 2 tablespoons all-purpose flour and 1/2 cup cocoa powder instead
**Cookies keep well at room temperature in an air-tight container for up to 5 days. Freeze unbaked cookie dough balls for up to 2 months. Then bake the cookie dough balls from frozen. They’ll need about 1 extra minute.

Serving: 1cookieCalories: 178kcalCarbohydrates: 21gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 20mgSodium: 66mgPotassium: 128mgFiber: 2gSugar: 14gVitamin A: 162IUCalcium: 20mgIron: 1mg

Author: Fiona

Course: 100 Best Cookies Recipes on the Planet
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Head on over to my blog for more recipes, or connect with me on social media!

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If you love peppermint and chocolate, try this fudgy, super moist chocolate cake with peppermint white chocolate frosting.

Or if you love chocolate, try these thick, chewy soft-batch double chocolate cookies.
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Sweet Basil

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December 20, 2023
Cannoli Dip
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Everyone loves an easy dessert dip and this cannoli dip tops the list.

A delicious blend of cream cheese, ricotta cheese, and chocolate chips make the perfect dippable dessert that tastes just like a cannoli!

A Delicious Dessert Dip

Cannoli are a Sicilian dessert consisting of a crispy pastry filled with a flavored ricotta cheese filling.
- Quick and Easy: This dip is a sweet treat that’s fast to prepare.
- Simple Ingredients: With just a few minutes of prep and a handful of ingredients, you’ll be making this on repeat.
- Customizable: Change it up with different additions like crushed pistachios, lemon zest, or extracts. Serve with different dippers every time.
Ingredients for Cannoli Dip
- Cream Cheese – Use a block of full fat cream cheese or, if you have it, try mascarpone cheese.
- Ricotta Cheese – Ricotta cheese is used in cannoli filling and adds flavor to this dip too. Be sure to drain it well or the dip will be runny.
- Flavor – Vanilla extract is the traditional choice, but try almond extract or amaretto flavoring, orange zest, finely diced strawberries, lemon zest, or coconut!
- Chocolate Chips – Mini chocolate chips are always welcome in traditional cannolis, and this dip is no different! Don’t forget to sprinkle some on top for a pretty garnish!
How to Make Cannoli Dip
1. With an electric mixer, beat cream cheese until fluffy.
2. Add in the powdered sugar, vanilla, and ricotta.
3. Last, stir in the mini chocolate chips (if desired) and chill the dip for an hour.
4. Serve with your favorite dippers and enjoy!
Dippers for Cannoli Dip

It’s easy to think of a million things to try! Pizzelle cookies or mini cannoli shells are favorites.
- Strawberries or apple slices
- Pizzelles, broken-up waffle cones or sugar cones
- Graham crackers, chocolate chip cookies, or biscotti
- All time fave…Bellino Mini Cannoli Shells
Storing Creamy Cannoli Dip

This cannoli dip recipe can be stored in an airtight container in the refrigerator for up to 5 days.

Dessert Dips for the Win!

What’s your favorite dipper for Cannoli Dip? Leave us a comment below!
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Cannoli Dip

Cannoli dip is a blend of cream cheese, ricotta, and chocolate chips with classic flavors of Italian cannoli in a dippable form.

Prep Time 10 minutes

Cook Time 10 minutes

Chill Time 30 minutes

Total Time 50 minutes

Author Holly Nilsson

Line a mesh strainer with cheesecloth and add the ricotta cheese. Let drain for about 10 minutes or gently press with a spoon to remove excess liquid.

Add the cream cheese to a medium bowl and whip with a hand mixer until fluffy.

Mix in the drained ricotta, powdered sugar, and vanilla. Fold in ½ cup chocolate chips.

Cover with plastic wrap or a lid and chill for 30 minutes. Top with remaining chocolate chips to serve.

Serve with waffle cone pieces, graham crackers, or fruit.

Store cannoli dip in a covered container in the fridge for up to 5 days.
Nutritional information does not include dippers.

Calories: 325 | Carbohydrates: 30g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 55mg | Sodium: 140mg | Potassium: 87mg | Fiber: 0.5g | Sugar: 26g | Vitamin A: 625IU | Vitamin C: 0.1mg | Calcium: 144mg | Iron: 0.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Dip

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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December 19, 2023
Easy Buckeye Recipe
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This Buckeye recipe is the star of every cookie plate.

Buckeyes are a delicious no-bake peanut butter ball dipped in chocolate.

If you like peanut butter cups, you’ll love these easy treats!

What is a Buckeye?

A Buckeye is a popular no-bake treat, inspired by Ohio’s famous state tree, which is considered lucky. These buckeye candies resemble the nuts that grow on a buckeye tree.

These are chocolate-dipped peanut butter balls, known for being delicious are simple to make! A creamy peanut butter ball is dipped partway in rich chocolate. Perfect for anyone who loves a sweet, easy-to-make dessert and a welcome addition to your Christmas cookie plate.

Ingredients in Buckeyes

Sometimes called ‘peanut butter balls’ or ‘buckeye cookies,’ this recipe is just a few pantry ingredients.
- Peanut Butter – Use regular creamy or crunchy peanut butter. Avoid all-natural peanut butter that tends to separate easily.
- Butter – Use unsalted room-temperature butter. If you only have salted butter, it will work but will make them a little bit salty.
- Vanilla Extract – This adds flavor to the peanut butter mixture.
- Powdered Sugar – Also known as confectioners sugar adds sweetness and creates the best texture.
- Chocolate Chips – I use semisweet chocolate chips for the perfect balance of sweetness. Swap for dark chocolate or milk if you prefer.
- Shortening – Vegetable shortening helps keep the chocolate from cracking. Can also use melt and use coconut oil.
How to Make Peanut Butter Balls
1. With an electric mixer, combine peanut butter, butter, powdered sugar, and vanilla. Chill.
2. Roll into balls and chill.
3. Dip in melted chocolate, let the excess chocolate drip off, and enjoy!
Buckeye Tips and Tricks
- Dust your hands with a bit of powdered sugar when rolling the peanut butter balls so the mixture doesn’t stick to your hands.
- Some buckeyes can be smaller and some can be larger and since there is no baking, there’s no need to worry about them baking evenly.
- Making sure the chocolate is warm and the peanut butter balls are very cold will give the best results for dipping.
- Store in an airtight container in the refrigerator until serving.
- Buckeyes can be kept in the freezer for up to 1 month. Thaw in the refrigerator the day before serving.
Peanut Butter Faves

Did your family love this easy Buckeye recipe? Leave us a comment and a rating below!
4.93 from 26 votes↑ Click stars to rate now!
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Easy Buckeye Recipe

Buckeyes are a favorite recipe – creamy Peanut Butter Balls dipped in chocolate.

Prep Time 20 minutes

Chill Time 1 hour 20 minutes

Total Time 1 hour 40 minutes

Author Holly Nilsson

In a medium bowl, combine peanut butter, butter, and vanilla with a hand mixer on medium speed until fluffy.

Gradually add powdered sugar, mixing until incorporated after each addition. Chill the mixture in the refrigerator for at least 30 minutes.

Line a baking sheet with parchment paper. Scoop and roll the mixture into 1-inch balls and place on the prepared baking sheet. Chill the peanut butter balls for at least 30 minutes.

Combine chocolate chips and shortening in a small bowl. Microwave at 50% power for 1 minute. Stir and continue microwaving in 30-second increments just until melted.

Place a toothpick into the peanut butter center of each ball and dip in chocolate leaving a little bit of the peanut butter peeking out the top.

Place on the same parchment lined pan and chill in the refrigerator until set.

Do not use all natural peanut butter in this recipe.
Store buckeyes in the fridge in a covered container for up to 2 weeks. They can also be frozen for up to 2-3 months.

Serving: 1buckeye | Calories: 194 | Carbohydrates: 19g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 90mg | Potassium: 70mg | Sugar: 17g | Vitamin A: 145IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 0.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Candy, Cookies, Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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December 16, 2023
Easy Rocky Road
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This rocky road recipe is one of the easiest treats to make!

Chocolate and peanut butter are tossed with nuts and marshmallows. Simply chill, slice, and enjoy.

An Easy No-Bake Treat

You may have heard of Rocky Road ice cream, and this treat has the same flavor in a fudgy little bite.
- Quick & Easy: Since it’s no-bake, rocky road is quick to prepare.
- Customizable: Swap out ingredients, and add nuts or your favorite dried fruits.
Ingredients in Rocky Road

The ingredients you need to make Rocky Road are pretty simple and you very likely already have them on hand!

I use a combination of chocolate, peanut butter, nuts, and marshmallows.

I usually choose pecans or walnuts but you can use whatever nuts you like best (or have on hand)!

You can use colored marshmallows instead of white, add raisins or dried cherries, chocolate chips or cereal bits.

Use your imagination and your family’s favorites to create a dessert square everyone will love!
- Chocolate chips: Semi-sweet chocolate chips keep this treat from being too sweet; dark chocolate chips can also be used.
- Peanut butter: Use either creamy or crunchy peanut butter.
- Nuts: Walnuts and peanuts add texture and flavor. Swap in almonds or pecans if you’d like.
- Mini marshmallows: These give a great texture and add sweetness. While I prefer the flavor with white marshmallows, you can use fruit-flavored marshmallows in place.
How to Make Rocky Road

Rocky Road is a simple and easy candy that doesn’t require lots of attention. No messing around with candy thermometers or worrying about temperatures.
1. Melt the peanut butter and chocolate together over low heat according to the recipe below.
2. Cool slightly and stir in the add ins.
3. Chill, slice, and enjoy.
Hurray for Holiday Treats!

Did you make this easy Rocky Road recipe? Leave us a rating and a comment below!
5 from 65 votes↑ Click stars to rate now!
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Rocky Road

This easy Rocky Road recipe is a simple fudgy treat loaded with chocolate, peanut butter, nuts and marshmallows!

Prep Time 20 minutes

Cook Time 0 minutes

Chill Time 2 hours

Total Time 2 hours 20 minutes

Line a 9 x 9 inch pan with parchment or foil.

In a medium-sized pot over low heat, melt together the chocolate chips and peanut butter, mixing until smooth.

Stir in walnuts and peanuts and remove from heat. Allow to cool for 3-4 minutes.* Fold in the marshmallows until coated.

Spread mixture into the lined pan and refrigerate for 2 hours or until firm.

Cut into 16 squares and serve.

The chocolate and peanut butter can be melted in the microwave at 60% power for 45 seconds. Stir and continue cooking until melted, stirring every 30 seconds.
*It is important to cool the chocolate mixture a bit so that the marshmallows remain intact and do not melt.
Place Rocky Road in a sealed container or wrap it up tight in plastic. Store in the refrigerator for up to 2 weeks or freeze for up to 3 months.

Calories: 306 | Carbohydrates: 24g | Protein: 7g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 63mg | Potassium: 262mg | Fiber: 3g | Sugar: 15g | Vitamin A: 13IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Candy, Cookies, Dessert, Party Food

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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December 8, 2023
Cookie Dough Cheesecake
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Indulge in the ultimate dessert with this cookie dough cheesecake recipe!

Creamy cheesecake batter is fukked with chocolate chip cookie dough balls in a crunchy cookie crumb crust. Irresistibly decadent.

Cookie Dough Cheesecake
- Move over Cheesecake Factory; there’s a new cheesecake in town! This copycat is an easy, everyday recipe and really delicious!
- There are limitless options for customizing cookie dough cheesecake! Use this base recipe to make a new recipe every time using different mix-ins and toppings.
- Party perfect, this recipe can be made 5 days in advance, and it freezes beautifully for up to 4 months!
Ingredients for Cookie Dough

Crust – Buy it or make a graham or cookie crust. Other cookie crust options are crushed Oreos, Nilla Wafer, or Nutter Butter.

Cookie Dough – Like the crust, you can either make cookie dough from scratch or use edible cookie dough to save some time. Flour should be heat treated per the recipe below for homemade cookie dough.

Cheesecake – Softened cream cheese will make for easy blending; I recommend full-fat for the best flavor and texture. Room-temperature eggs blend easier into the cheesecake base.

Toppings – Extra cookie dough crumbles, whipped cream, caramel sauce, and chocolate sauce add new twists to this family favorite!

Prepare the cookie dough

Chill the cookie dough

Make the cookie crust

How to Make Cookie Dough Cheesecake
1. Prepare the edible cookie dough if making from scratch and refrigerate (per the recipe below).
2. Prepare the cheesecake batter and pour into the crust.
3. Add the cookie dough balls. Bake until the center is almost set.
4. Cool the cheesecake in the oven and gently remove from the pan.
Cool completely before garnishing with reserved cookie dough and whipped cream before serving.

Making a Water Bath for Cheesecake

A water bath, also known as bain-marie, ensures that the cheesecake cooks evenly and helps keep it from cracking. It’s really easy to do!
- Wrap the bottom of the springform pan in two layers of foil and set in a larger casserole dish.
- Place the casserole dish in the oven and then fill it about half way with water.
- Bake as directed.
Storing Leftovers
- Cookie dough cheesecake should be covered with plastic wrap and stored in the refrigerator for up to 5 days.
- Freeze whole or portioned pieces by wrapping each in plastic wrap and transferring to zippered bags or airtight containers for up to one month.
- Thaw in the refrigerator or at room temperature before enjoying.
More Cheesecake Recipes

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Cookie Dough Cheesecake

This recipe combines cookie dough and cheesecake for a rich and decadent dessert!

Prep Time 20 minutes

Cook Time 1 hour 15 minutes

Cool Time 5 hours

Total Time 6 hours 35 minutes

Cookie Dough (or use packaged edible cookie dough)

Crust (or use a premade graham crust)

Cookie Dough

Beat butter with a hand mixer until fluffy. Add brown sugar and continue beating until combined. Mix in milk and vanilla.

Add flour a little bit at a time until incorporated. Fold in chocolate chips. Scoop into heaping teaspoon-sized balls and place onto a parchment-lined sheet pan. Refrigerate.

Cookie Crust

Pulse the cookies in a food processor to create crumbs.

Combine all crust ingredients in a bowl and mix well. Press into a 9″ springform pan on the bottom and sides. Refrigerate.

Cheesecake

Preheat the oven to 350°F.

Beat cream cheese, sugar and vanilla until fluffy.

Add eggs one at a time, beating until just until incorporated (do not overbeat, this will cause cracks).

Toss 1 cup of the cookie dough balls in 1 tablespoon of flour (set aside the remainder of the cookie dough for decorating). Shake off the excess flour and fold the cookie dough into the cheesecake batter.

Pour cheesecake into the prepared crust. *See notes for baking tips.

Bake for 45-50 minutes or until the center is just set.

Turn the oven off, open the door slightly and allow the cheesecake to cool in the oven for 1 hour. Gently run a knife around the edge of the crust to loosen.

Remove springform pan and cool completely in the fridge at least 4 hours or overnight.

Top with the reserved cookie dough and garnish with whipped cream if desired.

Raw flour should be heat treated for the cookie dough, it just takes a few minutes. Sprinkle it onto a baking sheet and bake at 350°F for 5 minutes. Let the flour cool completely before using.
How to Avoid Cracks
Waterbath: To avoid cracks, the springform pan can be wrapped in 2 layers of foil and placed in a pan of water to bake. Pour enough hot water into the pan to reach half way up the springform pan. Bake as directed.
Cool in the oven: Allowing cheesecake to cool in the oven ensures that it cools slowly, which helps to avoid cracking.

Calories: 572 | Carbohydrates: 55g | Protein: 7g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 125mg | Sodium: 351mg | Potassium: 151mg | Fiber: 1g | Sugar: 39g | Vitamin A: 1116IU | Vitamin C: 0.05mg | Calcium: 79mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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November 28, 2023
Chocolate Crinkle Cookies
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Chocolate crinkle cookies are a holiday fave, but they’re so delicious that you’ll bake them all year long.

Rolled in powdered sugar, these moist, cakey cookies crinkle open when they bake revealing a fudgy interior that melts in your mouth!
- Crinkle cookies are easy to make but look beautiful.
- These cookies look and taste like mini brownies with a powdered sugar coating.
- Prep the dough in advance and chill for the perfect make ahead Christmas cookie.
Ingredients for Chocolate Crinkle Cookies

Cookie Dough – Using brown and granulated sugar ensures the cookies are chewy and adds extra moisture. Either light brown or dark brown sugar will work. Use unsweetened cocoa powder.

Chocolate Chips – Mini chocolate chips add an extra dose of chocolatey goodness and distribute more evenly than larger-sized chips.

Powdered Sugar – Don’t be shy when rolling them in the confectioners’ sugar or powdered sugar, ensure each cookie is well coated before baking for the maximum crinkle effect!

Extras – For an extra festive holiday cookie, add a teaspoon of peppermint extract with the vanilla in Step 3.

How to Make Chocolate Crinkle Cookies
1. Cream together butter and sugar and then add eggs (per the recipe below). Mix in the dry ingredients and chocolate chips.
2. Cover and chill the dough.
3. Shape dough into balls and then roll them in powdered sugar.
4. Bake and allow to cool on a rack before enjoying.
Cookie Tips & Tricks
- When baking cookies (or any baked recipe, such as this yummy chocolate cake) is the baking powder, so be sure it’s fresh.
- Parchment paper will make cleanup a breeze and can be used up to 5 times before discarding.
- Be sure to chill the dough for several hours to prevent it from sticking to your hands, and cookies from spreading too much while baking.
- For the best rise during baking, while the dough is chilling in the refrigerator, make space for the baking sheet as well.
Storage & Freezing

Yes, you can! Freeze chocolate crinkle cookie dough in a zippered bag for up to 2 months and thaw in the refrigerator until ready for use. Baked cookies should be kept in an airtight container at room temperature for up to 7 days and can also be frozen in a zippered bag.

More Classic Cookies

More Classic Cookies Recipes

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Chocolate Crinkle Cookies

Chewy rich chocolate crinkle cookies are dotted with mini chocolate chips to give them extra fudgy flavor, and covered in powdered sugar!

Prep Time 25 minutes

Cook Time 12 minutes

Chill time 4 hours

Total Time 37 minutes

Combine butter and sugar in a large bowl and use an electric mixer to beat until light and fluffy.

Add eggs, one at a time, stirring until completely combined. Stir in vanilla extract.

In a separate, medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt.

Gradually add dry ingredients to wet until completely combined.

Stir in mini chocolate chips.

Cover bowl with plastic wrap and refrigerate at least 4 hours or overnight.

After chilling, preheat oven to 350°F.

Roll dough into 1 ½ tablespoon-sized balls with your hands. Roll the cookie dough balls thoroughly in powdered sugar.

Transfer to baking sheet and bake on 350°F for 12 minutes.

Allow cookies to cool completely on baking sheet before enjoying.

Be sure not to use expired baking powder.

For easy cleanup, use parchment paper. It can be used up to 5 times before discarding.

The dough must be chilled for several hours. This prevents it from sticking to your hands and will keep cookies from spreading too much.

For the best rise, chill the baking sheet as well as the dough.

The serving size is 1 cookie.

Serving: 1cookie | Calories: 173 | Carbohydrates: 30g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 61mg | Potassium: 92mg | Fiber: 1g | Sugar: 21g | Vitamin A: 154IU | Vitamin C: 0.03mg | Calcium: 31mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cookies, Dessert

Cuisine American

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Samantha

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November 27, 2023