Picky Palate » Desserts

Inside Out Rice Krispie Chocolate Chip Cookies

Jenny — Mon, 30 Jan 2012 08:00:44 +0000

Please do not ask me where this idea came from, I have no explanation for my crazy ideas. I had no idea how a warm cookie wrapped in rice krispie treat would turn out, but after one bite I knew I had a winner! Not only is this totally adorable and will have everyone talking, it is no kidding….so delicious.

I created the recipe for one giant serving which actually serves 8 small servings. The beauty is, you can use whatever size cookies you would like. Just form your rice krispie rounds according to the size of your cookies. See my note at the bottom of the recipe. You can stuff about anything inside these fun cookies. I also tried brownies, but will be trying Nutella, Peanut Butter, Biscoff and a whole bunch of other fun things

Hope you enjoy!

I whipped up a small batch of rice krispie treats. My biggest tip for you is work fast. Have everything measured out before you start. This will make all the difference in the world

I created another giant chocolate chip cookie recipe for you. It’s all prepared in one bowl. And might I add it is incredible by itself, so take note Let this baby cool for 10 minutes before preparing the rice krispie portion.

Melt those beautiful marshmallows until perfectly puffed.

Here’s where you need to work quick. Stir the cereal and marshmallows then take half and form into a nice round as you see below.

You will press your rice krispie a little wider than the size of cookie you are using. I am using a large cookie, so I made an even wider circle. Get it? Ok, good

Ahhhhh, crazy right?!

I love these crazy cookies.

Place the second half of krispie treat mixture on top and….

…spray your hands with cooking spray then quickly press and seal edges around cookie.

You’ll find the cooking spray on your hands is a necessity

Here you have my Inside Out Rice Krispie Chocolate Chip Cookie. Love!

I tried the same technique with some brownie bites too. Equally as fun and delish!

See? Can’t wait to try other things

I cut the rest of my giant cookie into 8 wedges so I could share. How fab is this?!

Inside Out Rice Krispie Chocolate Chip Cookies

Giant Chocolate Chip Cookie Recipe

2 Tablespoons softened butter

2 Tablespoons granulated sugar

2 Tablespoons light brown sugar, packed

2 Tablespoons beaten egg

1/4 teaspoon pure vanilla extract

1/2 cup plus 1 tablespoon all purpose flour

1/4 teaspoon kosher salt

1/4 teaspoon baking soda

1/2 cup chocolate chips

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2 1/2 cups mini marshmallows

2 tablespoons butter

3 cups rice krispie cereal

1. Place butter and sugars into a medium bowl, beat until light and fluffy, about 1 minute. Add egg and vanilla, mixing to combine. Add flour, salt, baking soda and chocolate chips, mixing to combine. Transfer dough to a parchment or silpat lined baking sheet and bake for 15 minutes or until baked through. Remove and let cool for 10 minutes on baking sheet.

2. Place marshmallows and butter into a microwave safe bowl and heat for 60 seconds, until puffed. Working quickly stir in rice Krispie cereal until well combined. Divide mixture into 2 and take half and press into a round just bigger than your cookie onto parchment paper. Quickly place warm cookie on top of pressed mixture and quickly press remaining treats on top of cookie sealing edges and smoothing top. Should be round.

Makes 1 large cookie, cut into 8 wedges

*Note, Try stuffing brownie bites, smaller cookies, peanut butter, Biscoff, Nutella and so much more!

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Raspberry Kiss Surprise Peanut Butter Chocolate Chip Cookies

Jenny — Mon, 23 Jan 2012 08:00:33 +0000

I fully admit I have an addiction of making cookies. It is one of my favorite things to do. Probably because the options are endless, I just love creating new ideas, lol! When I was strolling through the Valentine’s Candy isle at Target last week, I quickly saw these lovely Raspberry Kisses and knew I was whipping up something fabulous with them.

These cookies turned out so lovely. The texture, the flavor, it’s all in check. There’s a bit of a peanut butter and jelly flavor going on with these cookies. Try them for yourself. These got rave reviews, enjoy!

Here they are…..go hunt them down….today!

Nothing fancy here, just cream your butter and sugars as usual

Add your egg.

….and your vanilla.

Peanut Butter! I can’t help sticking my nose in the jar every time I open the lid. Smells incredible!

Dry ingredients.

I would highly recommend using Nestle’s Mini Chocolate Chips for this recipe. I loved how it turned out with them.

Add to the mixer.

True Love

Aren’t they pretty? White chocolate raspberry on the outside and milk chocolate on the inside.

Let the fun begin!

Seal those edges nicely.

Please know the sealed edges do not need to be perfect, it all bakes out nicely.

See? Yum!

Perfection.

Raspberry Kiss Surprise Peanut Butter Chocolate Chip Cookies

1 stick softened unsalted butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 1/4 cup creamy peanut butter

1 large egg

2 teaspoons pure vanilla extract

1 1/4 cups all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1 1/2 cups mini chocolate chips

24 Raspberry Hershey Kisses

1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper or a silpat liner.

2. In a stand or electric mixer beat the butter and sugars for 3 minutes. This is a must. Add peanut butter, egg and vanilla mixing until well combined. Add flour baking soda, salt and chocolate chips, mixing to combine.

3. Place heaping tablespoons of dough onto baking sheet, about 1 inch apart. Place a Kiss on top of each mound of dough. Place another heaping tablespoon of dough over Kiss and with fingers press dough around edges to seal. Does not have to be perfect or tight. Bake for 14-16 minutes or until baked through. Let cool for 10 minutes on baking sheet before transferring to cooling rack. Serve and enjoy!

Makes about 2 dozen

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Cherry, Chocolate Chunk and Marshmallow Cookies…aka Reed’s Pantry Cookies

Jenny — Mon, 16 Jan 2012 08:00:24 +0000

I had so much fun creating these cookies at my Father-in-law’s house over Christmas Break. Reed has got the absolute best pantry in the whole world. I am talking treats galore. The first thing the kids do when they get to Grawpa Reed’s house is run straight to the pantry to see what they can find.

These cookies are a creation straight from Reed’s pantry. I walked inside, grabbed some ingredients I thought would be perfect for a fun new cookie. I had Reed help me make them and they were delicious!

Take a look

Read the rest of Cherry, Chocolate Chunk and Marshmallow Cookies…aka Reed’s Pantry Cookies

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Frozen Hot Chocolate, Serendipity Style!

Jenny — Thu, 12 Jan 2012 08:00:11 +0000

A few weeks ago I was in NYC for literally less than 24 hours and one of the only things I was able to squeeze in other than what I was there for was a visit to Serendipity for one of my favorite treats…..the Frozen Hot Chocolate. It is massive, chocolaty and perfectly ice-y.

When I got back home I told the boys all about the treat I had and said I would re-create our own version! So…..I got to work

Here is your line up. Please add one more hot chocolate to the picture. I ended up using 5 packets. Use your favorite brand of hot chocolate mix. I used the Trader Joe’s brand of cocoa. This literally takes 5 minutes to make, not kidding.

I had my little guy hop on the counter and help whip the cream and sugar. Whip it until perfectly creamy.

Like so

Let’s start with the milk. Pour it right into the blender. PS…..LOVE my Blendtec!

Cocoa time!

Give it a good blend!

Add the ice and crush it up!

I found the perfect consistency and was in love

See those little ice crystals?! Those are the best part.

Time for the sweet cream and chocolate!

I used mini chocolate chips, but you can used shaved chocolate that looks more authentic to the original

Ahhhh, wait until you try this! Love!

A few boys I know enjoyed the treat

It was so fun bringing a little bit of NYC to my stinkers

Frozen Hot Chocolate, Serendipity Style

2 cups whole milk

Five 1.25 ounce packets of Hot Chocolate mix

4 cups ice

1 cup heavy cream

2 tablespoons granulated sugar

1/4 cup mini chocolate chips or grated chocolate

1. Place milk into blender. Add hot chocolate packets and blend until combined. Add ice and blend until ice is blended into tiny chunks. Pour evenly into 4 glasses on top of plates to catch any dripping frozen hot chocolate.

2. Whip cream and sugar until whipped cream. Top each glass with whipped cream and sprinkle with mini chocolate chips.

Makes 4 servings

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Giant Hershey Kiss Stuffed Chocolate Chip Cookies

Jenny — Mon, 09 Jan 2012 08:00:25 +0000

Who would have thought my crazy idea of stuffing a giant Hershey Kiss inside of my cookie dough would turn out so fabulous! I totally expected the kiss to still be a kiss inside, but it turned into what I like to call a chocolate molten cookie. The chocolate oozed out like a dream!

Now…. I swiped the giant Kiss from my mom’s house over Christmas Break but I am assuming with Valentines Day right around the corner that you can still find these giant kisses at your local drug stores, grocery stores, Targets etc… I have spotted them specifically in Walgreens.

Alright enough talking for me, let’s take a look!

First things first. The dough I used was chilled overnight. I suggest doing the same so the cookie holds it’s shape around the kiss My Kiss box is beat up because I swiped it straight from my mom’s, into my suitcase Thanks Mona!!

It’s kinda hard to see how big the kiss really is, so I had my little guy go grab a Lego dude. Gives you a better idea. I’d say it’s about 2 1/2 inches tall.

Love!

Here we go….cookie dough on the bottom….

Cookie Dough around sides and top.

Seal it up ever so gently and time to bake!

Perfection! See the tip of the Kiss? So fun.

Had I waited for the cookie to cool completely I kinda think the kiss would have held it’s shape, however who cares when you have this fabulous milk chocolate running out?! I only made one giant cookie, but am assuming you could get about 12 giant cookies. You could use the regular kisses for a smaller, equally as adorable cookie Enjoy!

Giant Hershey Kiss Stuffed Chocolate Chip Cookies

2 sticks softened butter

3/4 cup granulated sugar

3/4 cup light packed brown sugar

2 large eggs

2 teaspoons pure vanilla extract

3 cups all purpose flour

1 teaspoon kosher salt

1 teaspoon baking soda

2 1/2 cups chocolate chips

Twelve 1.45 ounce Hershey Kisses

1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment or silpat liner.

2. Place butter and sugars in stand or electric mixer beating until light and fluffy, about 2 minutes. Add eggs and vanilla, beating until well combined.

3. Place flour, salt and soda into a large bowl, mixing to combine. Slowly add to wet ingredients along with chocolate chips. Refrigerate overnight or at least 2 hours.

4. Wrap dough around giant Hershey Kisses leaving tall, do not press dough down. Bake for 15-18 minutes until baked through. Let cool for 15 minutes before cutting open.

Makes 12 large cookies

*Note: You can also use regular size Kisses, adjust bake time for 10-12 minutes.

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Malted Banana Bread Biscoff Muffins

Jenny — Thu, 05 Jan 2012 08:00:18 +0000

I love these muffins for so many reasons. The most important reason is they really are soft, sweet and delicious. Another reason I love these beauties is that there is no butter or oil! ……so you know, a little less guilt when you are munching

Take a look, they are incredibly easy too…one bowl baby!

Be sure to check out my new Ziploc project I am working on, it’s going to be so fun!

A little flour and sugar.

Oh, yah time for the Malted milk powder.

A little baking powder.

Add your baking powder and salt.

Mash 2 ripe bananas and add them to your bowl.

Love!

Oh heaven help me around Biscoff!

Add your Biscoff right to the bowl.

Fabulous buttermilk.

One egg.

Give a good mix and you are ready to go!

Line your muffin cups with 12 liners. Loving these cute liners from Sweets Treats Boutique!

Fill your cups 3/4 full and bake!!

Perfection!

Enjoy my friends! xoxo

Malted Banana Bread Biscoff Muffins

1 3/4 cups all purpose flour

1/2 cup Malted Milk powder by Carnation

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon kosher salt

2 medium very ripe bananas, mashed, about 1 1/4 cups

1/4 cup biscoff spread

1/2 cup buttermilk

1 large egg

1. Preheat oven to 350 degrees F. and line 12 muffin cups with paper liners.

2. In a large bowl add all ingredients, mixing until just combined. With a medium cookie scoop, scoop batter into prepared muffin cups, filling about 3/4 full. Bake for 15-18 minutes, until baked through. Let cool completely. Serve with milk….hot chocolate….or whatever you like Enjoy!

Makes 12 muffins

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Be sure to check out the debut of the new Ziploc Fresh Over Project I am apart of before you go! xoxo

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Cinnamon M&M Oatmeal Chocolate Chip Cookies

Jenny — Wed, 28 Dec 2011 08:00:42 +0000

Over Christmas break last week, I was shopping with my mom and I spotted these fabulous Cinnamon M&M’s. I knew right away I had to bake a fun cookie with them! My first thought before I tried the M&M’s was that they were going to be spicy, but they are very mild. It’s the normal milk chocolate center with a hint of cinnamon. I really enjoyed them.

As my mom and I were making these cookies, I posted about them on Instagram (my obsession) and come to find out my good friend Maria of Two Peas and Their Pod made about the same cookies over Christmas break too It’s no secret that Maria and I LOVE baking cookies and it seems we have the same great taste in cookies We decided to post our Cinnamon M&M Cookies on the same day….today! Make sure to check out Maria’s cookie too on her fabulous blog:)

Hope you can pick up a bag of Cinnamon M&M’s, my mom and I found ours at Target. I need to stock up on a few more bags to take home!

Now…..let’s talk cookies.

Here are those yummy M&M’s. I am assuming they are out for the Holidays, so if you can’t find them, traditional M&M’s work great too:)

Nothing crazy here, start by creaming your butter and sugar.

Add your granulated sugar too

So fun having my mom help me, I got these fun egg shots

Add your vanilla.

Time for your dry ingredients.

Cinnamon!

I added oatmeal too. LOVE

Chocolate chips.

I used milk chocolate for these cookies, but use whatever your family enjoys!

The dough was to die for, you gotta try a little!

I like to add my M&M’s right on top of the cookies rather than add them to the dough, but whatever you prefer is fine.

Press em’ right on top and they are ready for the oven!

How fun do these look?! Love!

Hope you enjoy! xoxo

Cinnamon M&M Oatmeal Chocolate Chip Cookies

2 sticks softened unsalted butter

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 eggs

1 tablespoon pure vanilla extract

3 cups all purpose flour

1 teaspoon baking soda

3/4 teaspoon kosher salt

1 teaspoon ground cinnamon

1 cup rolled oats

10 ounce bag chocolate chips

1 9.90 ounce bag Cinnamon M&M’s

1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.

2. In a stand or electric mixer, beat butter and sugars until light and fluffy, about 2 minutes. Add eggs and vanilla mixing until well combined.

3. Place flour, baking soda, and salt into a large bowl, mix to combine then add slowly to mixing bowl, mixing on low speed. Add cinnamon, rolled oats and chocolate chips. Mix until just combined. With a medium cookie scoop, scoop dough onto prepared baking sheet, about 1 inch apart. Press cookies down about 1/2 inch to flaten slightly. Press 5 cinnamon M&M’s onto each cookie. Bake for 9-12 minutes, until baked to your liking. Remove from oven and let cool for 10 minutes on baking sheet before removing to cooling rack. Now…time to eat Enjoy!

Makes 3 dozen cookies

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Buttery Crisp XXL Chocolate Chip Cookie For Santa

Jenny — Mon, 19 Dec 2011 08:00:22 +0000

If you are looking for the perfect cookie to leave for Santa, look no further! I have developed an XXL buttery crisp yet chewy on the inside chocolate chip cookie that will have Santa (or anyone for that matter) jumping for joy

My favorite part…..it’s prepared in one little bowl. No mixer….minimal dishes, YES! If you ever get that craving for a single cookie, this will be your new go to cookie. The dough is done in under 5 minutes. Fabulous.

Take a peek at how simple and how perfect. Happy cookie baking!! xoxo

Santa will be so happy

Here is your simple ingredient line up. Pretty sure you will have everything in your pantry to try these out today. I mean, you have to try it out on yourself before you give it to Santa right?!

Let’s get started shall we? Add your sugar to the softened butter.

Don’t forget the brown sugar

Break out a spoon and cream your butter and sugars until well combined.

Take one large egg and beat it until completely combined.

Add 2 Tablespoons of your beaten egg to the bowl.

A little shot of vanilla.

Give a good mix with your spoon then time for the dry ingredients.

Gorgeous!

Mix a couple times around the bowl and….

…add those chocolate chips.

Can I just take a moment to say how incredibly awesome this dough is?!

Take your largest scoop and dump in smack dab in the middle of your baking sheet.

Buttery crisp around the edges and perfectly soft and chewy in the middle. Yes!!

This ginormous cookie looks awesome wrapped in a clear bag with a bow for that special friend too

Buttery Crisp XXL Chocolate Chip Cookie

2 Tablespoons unsalted butter, softened

2 tablespoons granulated sugar

2 tablespoons packed light brown sugar

2 tablespoons beaten egg

1/4 teaspoon pure vanilla extract

6 tablespoons all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1/4 cup chocolate chips

1. Preheat oven to 350 degrees F. and line a small baking sheet with parchment paper.

2. Place butter and sugars into a medium mixing bowl, beat with spoon until well combined. Add beaten egg and vanilla, mixing to combine. Add flour, baking soda and salt. Stir a couple times, then add chocolate chips, stirring to combine. Scoop dough into the middle of your prepared baking sheet. Bake for 12-15 minutes, until baked through. Let cool for on baking sheet for 10 minutes before removing.

3. Place on a plate for Santa Christmas Eve along with a glass of milk!

Makes 1 serving for Santa

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Peppermint Patty Surprise Chocolate Chunk Cookie Bars

Jenny — Mon, 12 Dec 2011 08:00:21 +0000

Christmas is coming….and fast. I wish I could hit a pause button right now and soak up all of the festivities just a little longer.

I was like a giddy school girl when I cut into these bars last week. The gooey goodness coming out of them should be illegal, lol!

York Peppermint Patty’s are perfectly nestled in between two layers of buttery crisp yet perfectly chewy cookie dough layers for a thick knock out bar.

Run, don’t walk to your kitchen and get baking these monstrous treats. Enjoy!

Here is your line up of ingredients. Simple right?

Love these patties, especially around Christmas!

You know the drill, let’s start with the butter.

Add the sugar.

Add the egg, vanilla and mix, mix, mix

Time for the dry ingredients.

Yay for chocolate chunks! Feel free to use regular chocolate chips if you’d rather.

Give her another quick mix and…..

Perfect-o! Now, sample this fabulous dough.

Take half of your dough and press it into the bottom of your prepared 8×8 inch baking pan.

Peppermint Patty time!

Layer the bag over the first layer of dough, then top with your remaining dough.

Press evenly.

Like so, now time to bake! 350 degrees F. for 40 minutes, until golden and baked through.

How pretty is that?

After I pulled the foil away, found this little fabulous corner. Yum!

The trick is, you MUST let these cool completely, which might seem like forever (about an hour). They have to finish setting up in the middle. Trust me, I was impatient

Peppermint Patty Surprise Chocolate Chunk Cookie Bars

2 sticks unsalted butter, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

3 cups all purpose flour

1 teaspoon baking soda

3/4 teaspoon kosher salt

12 ounce bag chocolate chunks

12 ounce bag of York Peppermint Patties

1. Preheat oven to 350 degrees F. and line an 8×8 inch baking pan with foil that has been generously sprayed with cooking spray.

2. Place butter and sugars into the bowl of a stand or electric mixer. Beat until creamy and light. Add eggs and vanilla beating until well combined.

3. Place flour, baking soda and salt into a large bowl, mixing to combine then slowly add to wet ingredients. Add chocolate chunks and mix until just combined. Transfer half of dough into prepared baking pan, pressing evenly. Place unwrapped peppermint patties over first half of cookie dough. Place remaining half of cookie dough over peppermint patties, pressing to flatten dough. Bake for 38-45 minutes or until baked through. Be sure to Let the cookie bars cool completely before cutting into squares. Takes about an hour. Be patient, it is finishing setting up!!

4. Cut cooled bars into squares and serve.

Makes 12 bars

**Note: If you would like a thinner bar, use the same recipe plus one more bag of Peppermint Patties and arrange in a 9×13 inch baking dish. Watch baking time after 25-30 minutes in the larger pan. Enjoy!**

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Cinnamon Roll Swirled Gingerbread Bars with Toffee Chips

Jenny — Thu, 08 Dec 2011 08:00:00 +0000

Christmas baking makes me so happy. There is nothing like the sweet smell of gingerbread baking in your oven, I’m telling you, it’s the best!

I just love these little bars I whipped up earlier this week. This is my first recipe coming from our new home! I am still getting unpacked, but it’s so great to start fresh in a fun new neighborhood.

Hope you will enjoy my sweet Holiday bars that are perfect for any Christmas plate for family and friends. Have a great day! xoxo

Here’s your line up. Please picture a bag of Toffee Chips that I left out

Flour, baking powder, salt and that fabulous molasses!

Cinnamon, nutmeg and ginger…oh my!

Add them all to the bowl!

I love using my little nutmeg grater, but you can always use ground nutmeg if needed.

Give a little mix.

Time for the egg and molasses!

Pour in your buttermilk

Time to mix!

Add your toffee chips and mix.

Pour into your prepared pan.

Time for the cinnamon roll swirl.

Get your swirl on…..then bake for about 30 minutes.

Time for the drizzle, yum….

Double yum Enjoy friends!

Cinnamon Roll Swirled Gingerbread Bars with Toffee Chips

3/4 cup all purpose flour

3/4 tablespoon baking powder

1/4 teaspoon salt

1/2 cup granulated sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg (or ground nutmeg will work too)

1/4 cup molasses

1 large egg

3/4 cup buttermilk

1/2 cup toffee chips (optional)

4 tablespoons melted butter

1/4 cup light brown sugar, packed

1/2 teaspoon ground cinnamon

1/2 cup powdered sugar

3-4 tablespoons heavy cream

1. Preheat oven to 350 degrees F. and line an 8×8 inch baking pan with foil or parchment that has been generously sprayed with cooking spray.

2. In a large bowl, add the flour, baking powder, salt, sugar, cinnamon, ginger, nutmeg, molasses, egg, and buttermilk. Mix until well combined. Stir in toffee chips. Pour mixture into prepared baking pan. Add brown sugar and cinnamon to melted butter, stirring to combine. Drizzle over top of batter and run a knife through to swirl throughout. Bake for 28-33 minutes, or until cooked through. Remove from oven. Place powdered sugar and heavy cream into a medium mixing bowl, mix until a nice drizzling consistency. Drizzle over warm bars. Let cool completely then cut into bars (a plastic knife works wonders….no sticking!)