Lemon Ricotta Cookies with Fresh Lemon Glaze

I worked at Nordstrom on and off in high school, mostly during summers and over the holidays. Everyone back then was obsessed with the Nordstrom Café, but I was specifically obsessed with their lemon ricotta cookies. I had one almost every time I worked, and I never got over them because I can still remember how they tasted. Do they still have them? I have no idea. I haven’t been in a Nordstrom in a long time.

Years later, when my son was in college in Boston, I started looking for lemon ricotta cookies in Italian bakeries whenever I visited. There were the usual ricotta cakes, pastries, cannoli, and every other ricotta dessert imaginable, but never the cookie I was looking for. I always thought that was strange. And I didn’t go to one or two bakeries and call it a day. I went to all of them. Okay, lots of them. Bakery visits in other cities are a serious undertaking for me.

Eventually, I started making my own, trying to get as close as I could to the Nordstrom cookies I remembered. They were extremely soft and cake-like, very lemony, with a thick lemon glaze over the top. By then I had started making homemade ricotta cheese too, which you can use in these cookies if you feel like it. I don’t always. A good whole-milk ricotta from the grocery store works great, and that’s what I use most of the time.

The Decisions Behind This Recipe

• Whole-milk ricotta is what gives these cookies the soft, tender centers. Part-skim is not the answer. You don’t need to drain it through cheesecloth or turn this into an all-day project. Just pour off any obvious liquid sitting on top when you open the container. The amount of flour accounts for the moisture in whole-milk ricotta. I do the same with my homemade ricotta too and drain off any excess liquid. But most of the time I use a good grocery-store ricotta, and the cookies come out the way I want them.
• I use two full tablespoons of finely grated lemon zest because “zest of two lemons” is not really a measurement. Lemons can be tiny or the size of a softball, and I wanted the lemon flavor to be the same every time I made these. That much zest means the cookies already taste like lemon before the glaze ever gets involved.
• The zest goes into the bowl with the butter and sugar right at the beginning. As they cream together, the sugar helps work the fragrant oils out of the zest and into the butter. I’ve done this in enough cookie recipes to know it makes a difference.
• I also add fresh lemon juice to the dough, not just the glaze. I want the cookie and the thick white top to taste like lemon. The glaze is definitely part of the experience, but it’s really there to reinforce what’s already going on.
• The dough is very soft and sticky once it is mixed. That’s normal, and it’s not a sign to start adding flour. Cover it and let it chill for an hour instead. The refrigerator makes the dough easy to scoop and helps the cookies stay rounded and puffy in the oven.
• These cookies are supposed to stay pale. I bake them until they’re puffed and set around the edges. The tops will spring back lightly when touched. If you wait for them to turn golden, they will have spent too long in the oven, and you’ll lose some of the soft, cake-like center.

Ingredients

• All-purpose flour – The soft dough needs enough flour to bake up puffy while keeping the finished cookies tender and cake-like.
• Baking powder – Helps these very soft cookies bake up puffy instead of spreading into flat lemon puddles.
• Salt – Keeps all the sugar from making the lemon and ricotta taste dull.
• Unsalted butter – Let it soften before you start, but don’t let it get melted or greasy. It needs to cream properly with the sugar and zest.
• Granulated sugar – Besides sweetening the cookies, the sugar helps work the lemon zest into the butter while everything is beaten together.
• Fresh lemon zest – I use two measured tablespoons so the lemon flavor doesn’t depend on whether the lemons at the store are tiny or enormous. Zest the lemons before you juice them.
• Eggs – Room-temperature eggs mix into the creamed butter and sugar more easily.
• Whole-milk ricotta – Pour off any liquid visibly sitting on top, but don’t strain it dry. The dough is meant to have the moisture from regular whole-milk ricotta.
• Fresh lemon juice – This goes into both the cookie dough and the glaze, so the lemon flavor isn’t limited to the top of the cookie. Since you’re already buying lemons for the zest, this isn’t the moment for bottled juice.
• Vanilla extract – You won’t taste the vanilla on its own, but I still want a small amount in the dough.
• Confectioners’ sugar – This is the base of the lemon glaze. Once mixed with fresh lemon juice, it should be fluid enough for dipping but thick enough to stay on top of the cookies.

How to Make Lemon Ricotta Cookies

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (mix the dry ingredients)
  Whisk the flour, baking powder, and salt together in a medium bowl, then set it aside. I like having this done before I start with the butter and sugar, so I’m not stopping to measure anything once I get into mixing the dough.
• Step Two (cream the butter, sugar, and lemon zest)
  Beat the softened butter, sugar, and lemon zest for 2–3 minutes, until it looks light and creamy. The zest goes in now instead of later because the sugar helps work it into the butter while everything mixes, releasing more of the fragrant lemon oils before the rest of the dough goes in.
• Step Three (finish the dough)
  Beat in the eggs one at a time, then mix in the ricotta, lemon juice, and vanilla. It may look a little curdled at this point, which is normal and not a reason to keep beating it. Add the dry ingredients and mix until you can’t see any flour. The dough will be very soft and sticky, which is how it should be, so don’t add more flour to make it feel like regular cookie dough.
• Step Four (chill and scoop)
  Cover the bowl and refrigerate the dough for at least 1 hour. Once it’s chilled, scoop about 1½ tablespoons of dough per cookie onto parchment-lined baking sheets, leaving about 2 inches between them. That hour in the refrigerator makes the soft dough much easier to scoop and helps the cookies stay rounded and puffy instead of spreading all over the pan.
• Step Five (bake the cookies)
  Bake at 350°F for 12–14 minutes. Don’t wait for browning with these. Take them out when they’re puffed and set around the outside, and the pale tops spring back lightly when touched. Let the cookies sit on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
• Step Six (glaze the cookies)
  Whisk the confectioners’ sugar and fresh lemon juice until smooth. You want a glaze that coats the top of the cookie but is still fluid enough for the excess to drip back into the bowl after dipping. If it’s too thick, add lemon juice ½ teaspoon at a time. If it gets too loose, whisk in more confectioners’ sugar. Dip the tops of the completely cooled cookies, put them back on the rack, and let the glaze set before serving or storing.

Recipe Tips

• The butter, eggs, ricotta, lemon juice, and vanilla can look a little strange together before the flour goes in. Slightly curdled is the best way to describe it, although I would probably just call it unsettling if I had not made the recipe before. Leave it alone. Once the flour goes in, it looks like cookie dough again.
• Let the cookies cool completely before you glaze them. A warm cookie will thin the glaze on contact, and instead of getting the thick lemon cap over the top, you’ll have glaze running down the sides and barely anything left where you want it.
• Add extra lemon juice to the glaze in very small amounts. A ½ teaspoon at a time is enough to change it quickly. You want it thin enough to dip the cookies, but not so loose that it slides right back off again. If you go too far, confectioners’ sugar will bring it back.

Storage and Freezing

• Once the glaze has fully set, keep the cookies in an airtight container at room temperature for up to 2 days, with parchment between layers if you are stacking them. They are best the first day, but still very good the next day. The centers stay soft.
• For longer storage, refrigerate them in an airtight container for up to 5 days. Let them sit out for a bit before eating if you can. Cold cookies are still cookies, obviously, but the lemon flavor and soft ricotta texture are better once they’re not refrigerator-cold.
• You can freeze the cookies for up to 2 months. I prefer freezing them unglazed, then thawing them at room temperature and dipping them in fresh glaze. Glazed cookies can be frozen too, but the glaze may get sticky after thawing. It’s not a crisis. It’s just not the prettier option.
• The dough can also be made a day ahead and kept tightly covered in the refrigerator for up to 24 hours. Scoop and bake it straight from the refrigerator, adding another minute or two if the cookies need it.

FAQs

• Do I need to drain ricotta for lemon ricotta cookies?
  No. Pour off any liquid visibly sitting on top of the ricotta, but don’t strain it dry. The amount of flour in the recipe accounts for the normal moisture in whole-milk ricotta, and removing too much of it changes the soft texture of the cookies.
• Can I use homemade ricotta?
  Yes. I have used my homemade ricotta in these cookies, and it works really well. If yours is really runny or has a lot of liquid sitting on top, pour that off first, just as you would with grocery-store ricotta.
• Can I use part-skim ricotta?
  I don’t recommend it. It doesn’t give me the same cake-like texture. Stick with whole-milk ricotta if the texture shown here is what you want. This isn’t the ingredient to freelance in.
• Why is my lemon ricotta cookie dough so sticky?
  Because it’s supposed to be. Ricotta and lemon juice make this a softer dough than regular cookie dough, and adding extra flour will make this a totally different cookie. Refrigerate it for at least an hour, then scoop it while cold.
• How do I know when lemon ricotta cookies are done?
  Look for puffed cookies that are set around the outside and pale on top. The tops should spring back lightly when touched. Don’t wait for them to turn golden.
• Do lemon ricotta cookies need to be refrigerated?
  Once the glaze has set, they can stay in an airtight container at room temperature for up to 2 days. After that, I move them to the refrigerator.
• Can I make lemon ricotta cookie dough ahead of time?
  Yes. Keep it tightly covered in the refrigerator for up to 24 hours, then scoop and bake it directly from cold. You may need an extra minute or two in the oven.
• Can I freeze lemon ricotta cookies?
  Yes. They freeze for up to 2 months. I like to freeze them unglazed, then thaw them at room temperature and add the lemon glaze afterward.

From My Kitchen Notes

Small observations from the margins.

• I don’t wait for color when I already know what I’m looking at.
• Separation doesn’t always need to be fixed.
• I don’t add more because I’m impatient to handle it.
• I use more zest when I want the point to be clear.
• I’ve never had an interest in anything that only tastes good on the surface.
• Lack of color doesn’t mean lack of substance.
• I like knowing what’s below before I decide how much to put on top.
• I can let something cool completely before I decide what it needs next.

The Cookie Tin Has Room

• Glazed Lemon Sugar Cookies – Fresh lemon, thick glaze, sugar-coated cookie.
• Italian Cookies – Anise, sweet glaze, colorful sprinkles.
• Amaretti Cookies – Almond, soft centers, powdered sugar.
• Danish Wedding Cookies – Buttery cookies, powdered sugar, holiday favorite.
• Panko Cookies – Buttery meltaway cookies, crisp panko crumbs.

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Lemon Ricotta Cookies

Lemon Ricotta Cookies are soft, tender and cake-like, made with whole-milk ricotta, fresh lemon zest and lemon juice, then dipped in a fresh lemon glaze.

Course Cookie, Dessert

Cuisine Italian-American

Keyword Italian lemon ricotta cookies, lemon ricotta cheese cookies, lemon ricotta cotta cookies

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Chilling 1 hour hour

Total Time 1 hour hour 32 minutes minutes

Servings 36 cookies

Calories 133kcal

Author Cathy Pollak

Equipment

• hand mixer or stand mixer. For creaming the butter, sugar, and lemon zest and mixing the cookie dough.
• mixing bowls (large and medium). For mixing the lemon ricotta cookie dough and whisking the dry ingredients.
• baking sheet For baking the cookies in batches.
• parchment paper Keeps the cookies from sticking and makes cleanup easier.
• cookie scoop (1½ tbsps) Keeps the cookies evenly sized for consistent baking.
• cooling rack Allows the cookies to cool completely before glazing.
• microplane grater or fine grater. For finely grating the fresh lemon zest.

Ingredients

Cookies:

• 3 cups (360 g) all-purpose flour
• 1 tsp (4 g) baking powder
• 1 tsp (5 g) table salt
• ½ cup (113 g) unsalted butter softened
• 1½ cups (300 g) granulated sugar
• 2 tbsps (12 g) finely grated lemon zest
• 2 large eggs room temperature
• 1 (15 oz /425 g) container whole milk ricotta cheese
• 2 tbsps (30 ml) fresh lemon juice
• 1 tsp (5 ml) vanilla extract

Lemon Glaze:

• 1½ cups (180 g) confectioners' sugar
• 3 tbsps (45 ml) fresh lemon juice

Instructions

• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3 cups (360 g) all-purpose flour, 1 tsp (4 g) baking powder, 1 tsp (5 g) table salt
• In a large bowl, beat the butter, granulated sugar, and lemon zest with an electric mixer on medium-high speed for 2–3 minutes, until light and creamy.
  ½ cup (113 g) unsalted butter, 1½ cups (300 g) granulated sugar, 2 tbsps (12 g) finely grated lemon zest
• Add the eggs one at a time, beating well after each addition. Add the ricotta, lemon juice, and vanilla extract and mix on low speed until incorporated. The mixture may look slightly curdled at this point; this is normal.
  2 large eggs , 1 (15 oz /425 g) container whole milk ricotta cheese, 2 tbsps (30 ml) fresh lemon juice, 1 tsp (5 ml) vanilla extract
• Gradually add the dry ingredients and mix on low speed until no streaks of flour remain. The lemon ricotta cookie dough will be very soft and sticky. Cover the bowl and refrigerate for at least 1 hour.
• Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
• Scoop about 1½ tablespoons of chilled dough per cookie onto the prepared baking sheets, spacing the cookies about 2 inches (5 cm) apart.
• Bake for 12–14 minutes, until the cookies are puffed and set around the edges. The tops should remain pale and spring back lightly when touched. Don't wait for the cookies to brown.
• Cool the cookies on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
• Whisk together the confectioners’ sugar and fresh lemon juice until smooth. The glaze should be thick enough to coat the tops of the cookies but fluid enough for dipping.
  1½ cups (180 g) confectioners' sugar, 3 tbsps (45 ml) fresh lemon juice
• If the glaze is too thick, add additional lemon juice, ½ teaspoon (2.5 ml) at a time. If the glaze is too thin, whisk in additional confectioners’ sugar until the desired consistency is reached.
• Dip the top of each completely cooled cookie into the lemon glaze, allowing the excess to drip back into the bowl. Return the cookies to the wire rack and allow the glaze to set completely before serving or storing.

Notes

• Pour off any visible liquid sitting on top of the ricotta before using. There's no need to thoroughly drain it.
• The dough will be very soft and sticky before chilling. Don't add additional flour.
• The dough can be refrigerated, tightly covered, for up to 24 hours. Very cold dough may need an additional minute or two in the oven.
• Add sprinkles immediately after glazing, while the glaze is still wet.
• Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Place parchment paper between layers once the glaze has set.
• Freeze baked cookies for up to 2 months, preferably without the glaze. Thaw at room temperature before glazing.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 39g | Calories: 133kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 24mg | Sodium: 147mg | Potassium: 33mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 0.4mg

Have you made these Lemon Ricotta Cookies? I’d love to hear how they turned out – leave a comment below and let me know.

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The post Lemon Ricotta Cookies appeared first on Noble Pig.

Cinnamon Sugar Applesauce Fritters with Maple Caramel Dip

Apple slices are fine and vanilla ice cream is always going to be part of my life. But once I had the maple caramel dip figured out, I needed something warm and fried to go with it. That’s how I ended up making these applesauce fritters specifically for the maple caramel dip.

These are not the huge, irregular apple fritters with chunks of fruit inside them. I made them into smaller, round fritters with applesauce in the batter, then rolled them warm in cinnamon sugar. That makes them easier to eat and, obviously, more dangerous. It’s easy to pick one up, take a bite and not have a drippy apple trying to escape from it. The bigger problem is that they’re small enough to make it very easy to lose track of how many I’ve had.

And honestly, they’re good without anything else. I like the cinnamon sugar, but if you want less sugar, you can leave it off. The inside is soft, with applesauce, cinnamon and nutmeg, and that’s enough of a payoff for me. But the warm maple caramel is really the end-all, and I already had it sitting there. I’m only human.

The Decisions Behind This Recipe

• Making these with applesauce was not an afterthought. I wanted apple flavor throughout the batter, but without the fruit chunks because they change how the fritters fry.
• I know a full cup of unsweetened applesauce seems like a lot for a batch of small fritters, but it’s where the apple flavor and most of the moisture come from. Unsweetened applesauce also let me decide how sweet the fritters were going to be instead of letting whatever was added to the jar make the decision for me.
• The batter is supposed to be thick. When I drop a scoop into the oil, I want it to stay in a round mound instead of spreading out as soon as it hits the oil. Applesauce can vary from brand to brand, so the batter may need a small adjustment before you fry the whole batch. That’s why I make one test fritter first instead of assuming every jar of applesauce is going to act exactly the same.
• I kept the fritters tablespoon-size so the centers cooked by the time the outsides were golden. Bigger fritters sound good until you cut one open and find out the middle needed more time. These are small enough to cook through, and also small enough that you can eat three while deciding whether you like them.
• The cinnamon sugar and maple caramel are doing different things. Rolling the warm fritters in cinnamon sugar gives you a finished fritter without needing a glaze. The maple caramel dip is here because I made it for these too, and because there’s nothing wrong with dipping a cinnamon-sugar fritter into warm maple caramel when it’s sitting right in front of you.

Ingredients

• All-purpose flour – Standard all-purpose flour is what I use. Measure it carefully, because the batter is already meant to be thick.
• Baking powder and baking soda – Both help the fritters puff while they fry.
• Fine salt – It distributes easily through the batter. There isn’t much of it, but the fritters need it.
• Ground cinnamon and nutmeg – Cinnamon is the main spice, with nutmeg behind it. I want them to taste like apples and cinnamon, without the full spice drawer in the bowl.
• Granulated sugar – There are only two tablespoons in the batter. They get more sweetness later from cinnamon sugar or maple caramel dip, depending on how you decide to handle yourself.
• Large egg – One is enough to help bind the batter without adding more liquid than I need.
• Unsweetened applesauce – Different brands can be thicker or looser, which is why I want you to look at the batter and fry a test fritter before committing to the whole batch.
• Milk – This loosens the applesauce batter enough to make it scoopable. You can also add a small amount if your applesauce makes the batter too firm.
• Vanilla extract – There are two teaspoons in the batter, so you’re going to notice it.
• Unsalted butter – Melt it first and let it cool for a minute before adding it. I don’t need the butter hot enough to start cooking the egg before the batter is even mixed.
• Canola or peanut oil – Use a neutral, high-heat oil for frying. The amount is going to depend on your pot. You want two to three inches of oil, not a certain number of cups.
• Cinnamon sugar – Optional, but stir it together before you start frying. Once the fritters are coming out of the oil, you’ll want it ready.
• Maple caramel dip – Optional for serving, although you know how I feel about it.

How to Make Applesauce Fritters

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (mix the dry ingredients)
  Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg and sugar together in a medium bowl. Give it a good whisk so the leaveners and spices are evenly distributed through the flour. Nobody needs one fritter that got all the cinnamon.
• Step Two (mix the wet ingredients)
  In a separate bowl, whisk the egg, applesauce, milk, vanilla and melted butter until everything is well mixed. Pour the wet ingredients into the dry ingredients and stir until the flour disappears. Stop there. The batter should be thick, and a few lumps are better than stirring the life out of it.
• Step Three (heat the oil)
  Pour 2–3 inches of oil into a heavy, deep pot and heat it to 350°F. Keep an eye on the temperature while you fry because every batch of batter cools the oil down a little. Let it come back to temperature before adding more fritters, unless greasy fritters are suddenly what we’re doing.
• Step Four (make a test fritter)
  Drop one tablespoon-size scoop of batter into the oil and fry for 2–3 minutes, turning as needed, until it’s deep golden brown. Take it out and break it open. This is your chance to see what the batter is doing before the rest of the fritters get involved. If it spreads too much, stir 1–2 tablespoons of flour into the batter. If the batter seems too firm, stir in a small amount of milk or applesauce.
• Step Five (fry the fritters)
  Carefully drop tablespoon-size portions of batter into the hot oil, working in small batches so the oil stays close to 350°F. Fry for 2–3 minutes, turning them as needed so they brown evenly and cook through the center. Keep them small. A bigger fritter may look finished on the outside while the middle has different plans.
• Step Six (finish and serve)
  Transfer the fritters to a paper-towel-lined tray to drain. If you’re using cinnamon sugar, roll them in it while they’re still warm so the sugar sticks. Serve them warm on their own or with maple caramel dip for dipping. If the caramel is already sitting there, I think we both know which direction this is going.

Recipe Tips

• Make the test fritter, then break it open before you decide the batter is ready. The center should be cooked through, not wet or gummy. That one fritter can save you from discovering a problem after you’ve fried the whole bowl.
• Have everything sitting out before you start frying, including the cinnamon sugar, a tray for the cooked fritters, your scoop and whatever you’re using to turn them. Once the oil is hot, it’s not a great time to remember you have no idea where the paper towels went.
• Don’t add chopped apple to this batter. Fresh apple adds more moisture, and any pieces exposed to the hot oil can make it spit and splatter.
• If you don’t have a frying thermometer, drop a small amount of batter into the oil. It should sink briefly, rise within a second or two, and bubble steadily as it fries. If it browns almost immediately, the oil is too hot. If it sits there with weak bubbling, give the oil more time to heat.
• Roll the fritters in cinnamon sugar while they’re warm. Once they cool down, the sugar has less interest in staying put.

Storage and Reheating

• Applesauce fritters are best the day they’re fried, preferably while they’re still warm enough to make the cinnamon sugar smell ridiculous.
• If you have leftovers, let them cool completely and keep them in an airtight container at room temperature for up to one day. Warm them in a 350°F oven until heated through and the outside has picked up some of its texture again.

FAQs

• Can I use sweetened applesauce?
  You can, but the fritters will be sweeter. I prefer unsweetened applesauce because if they’re getting rolled in cinnamon sugar and dunked in maple caramel dip, I want to keep the sweetness in the batter on the down low.
• Can I add chopped apple?
  Technically yes, but don’t. The applesauce is already providing the apple flavor and moisture, and chopped apple changes how the fritters cook in hot oil. If you want the big apple-piece experience, these aren’t the fritters for you.
• Why are my fritters greasy?
  The oil was probably too cool, the pot was crowded, or the next batch went in before the oil returned to 350°F. Give the oil time between batches and fry only a few at once. You can keep the fried batches warm in a low oven while you finish the rest.
• Can I make the batter ahead of time?
  I wouldn’t. Once the wet and dry ingredients are mixed, fry the batter soon after. This is not one of those recipes that improves by sitting around.
• Do I have to roll them in cinnamon sugar?
  No. They’re good plain, and maple caramel dip is another way to finish them. But the warm cinnamon sugar is very good, so I would at least make the bowl and see what you like. I always do both.
• What can I serve with applesauce fritters?
  Maple caramel dip was made for these. Vanilla ice cream would also be good if you’re serving the fritters as dessert instead of eating them over the counter while the oil cools.
• Can I reuse the frying oil?
  Yes. Let the oil cool completely, then strain out any crumbs and store it in a sealed container in a cool, dark place. I’d reuse oil from these for other sweet foods, like frying the shells for my cherry cheesecake tacos, so you don’t end up frying dessert in oil that tastes like last night’s dinner. If it smells off, smokes at a lower temperature than it did before, or looks unusually dark, it’s done.

From My Kitchen Notes

Small observations from the margins.

• I can learn a lot from one small test before I hand over the whole idea.
• Lots of things can look finished before they are.
• I don’t make something bigger because I can.
• If it spreads too easily, I know what to do.
• Some additions look good on paper and make a complete mess once they’re hot.
• I like knowing the middle is right before I start celebrating the outside.
• I don’t need it to last forever. But it needs to be good while it’s here.
• I have more respect for something that knows when it’s done instead of trying to be perfect.

A Reason to Keep the Cinnamon Sugar Out

• Air Fryer Cinnamon Sugar Donut Holes – Air-fried donut holes, buttery cinnamon sugar.
• Apple Pie Samosas – Apple pie filling, buttery phyllo, cinnamon sugar.
• Sweet Potato Muffins – Sweet potato, warm spices, cinnamon sugar.
• Apple Snickerdoodles – Honeycrisp apples, chewy cookies, cinnamon sugar.
• Eggnog Snickerdoodles – Eggnog, cinnamon, nutmeg, optional glaze.

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Applesauce Fritters

These Applesauce Fritters are made with unsweetened applesauce instead of chopped apples, then fried in small portions until golden. Roll them warm in cinnamon sugar or serve with Maple Caramel Dip for dipping.

Course Brunch, Dessert

Cuisine American

Keyword apple fritters, applesauce fritters, cinnamon sugar fritters, fried apple fritters

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 18 to 24 fritters

Calories 66kcal

Author Cathy Pollak

Equipment

• Dutch Oven or other heavy, deep pot. Choose one with enough room above the oil to safely contain bubbling and splattering.
• thermometer for frying The easiest way to maintain the oil at 350°F (175°C).
• small cookie scoop Helps keep the fritters close to tablespoon-size so they cook evenly.
• slotted spoon or spider strainer. For safely removing the fritters from the hot oil.
• wire rack with rimmed baking sheet Useful for holding the fritters after frying.
• paper towels For draining excess oil.

Ingredients

Applesauce Fritters:

• 1½ cups (180 g) all-purpose flour
• 2 tsps (8 g) baking powder
• ¼ tsp (1 g) baking soda
• ½ tsp (3 g) table salt
• 1 tsp (2.5 g) ground cinnamon
• ¼ tsp (0.5 g) ground nutmeg
• 2 tbsps (25 g) granulated sugar
• 1 large egg
• 1 cup (245 g) unsweetened applesauce
• ¼ cup (60 ml) milk
• 2 tsps (10 ml) vanilla extract
• 1 tbsp (14 g) unsalted butter melted
• canola oil or peanut oil for frying

Optional Cinnamon Sugar:

• 1 cup (200 g) granulated sugar
• 2 tsps (5 g) ground cinnamon

For Serving:

• Maple Caramel Dip optional

Instructions

• Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and granulated sugar in a medium bowl.
  1½ cups (180 g) all-purpose flour, 2 tsps (8 g) baking powder, ¼ tsp (1 g) baking soda, ½ tsp (3 g) table salt, 1 tsp (2.5 g) ground cinnamon, ¼ tsp (0.5 g) ground nutmeg, 2 tbsps (25 g) granulated sugar
• In a separate bowl, whisk together the egg, unsweetened applesauce, milk, vanilla extract and melted butter until well combined.
  1 large egg, 1 cup (245 g) unsweetened applesauce, ¼ cup (60 ml) milk, 2 tsps (10 ml) vanilla extract, 1 tbsp (14 g) unsalted butter
• Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix. The batter should be thick enough to hold together when dropped from a spoon or scoop.
• Pour 2–3 inches (5–7.5 cm) of oil into a heavy, deep pot and heat to 350°F (175°C).
  canola oil
• Fry one test fritter before cooking the full batch. Drop a tablespoon-size portion of batter into the hot oil and fry for 2–3 minutes, turning as needed, until deep golden brown and cooked through. If the batter spreads too much, stir 1–2 tablespoons of additional flour into the batter. If the batter is too firm, stir in a small amount of milk or applesauce.
• Working in small batches, carefully drop tablespoon-size portions of batter into the oil. Fry for 2–3 minutes, turning as needed, until deep golden brown and cooked through. Maintain the oil temperature as close to 350°F (175°C) as possible between batches.
• Transfer the fritters to a paper-towel-lined tray to drain. If using the cinnamon sugar, roll the fritters in it while they are still warm.
  1 cup (200 g) granulated sugar, 2 tsps (5 g) ground cinnamon
• Serve the applesauce fritters warm, with Maple Caramel Dip for dipping if desired.
  Maple Caramel Dip

Notes

• Applesauce varies by brand. The batter should be thick enough to hold together when dropped from a spoon or scoop.
• Fry one test fritter before cooking the full batch. Add 1–2 tablespoons (8-16 g) flour  if the batter spreads too much, or a small amount of milk or applesauce if it’s too firm.
• Keep the fritters tablespoon-size and maintain the oil at 350°F (175°C) for even cooking.
• Fry in small batches, allowing the oil to return to temperature between batches.
• The optional cinnamon sugar and Maple Caramel Dip are not included in the nutritional calculation. Nutrition includes an estimated amount of oil absorbed during frying; actual absorption will vary.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 28g | Calories: 66kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 2g | Cholesterol: 9mg | Sodium: 30mg | Potassium: 20mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 60IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.2mg

Have you made these Applesauce Fritters? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Applesauce Fritters appeared first on Noble Pig.

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Apple Snickerdoodles

Apple Snickerdoodles are soft, thick and chewy, with cinnamon-spiced Honeycrisp apples folded through classic snickerdoodle dough and a generous cinnamon-sugar coating.

Course Cookie, Dessert

Cuisine American

Keyword apple snickerdoodle cookies, apple snickerdoodles, fresh apple cookies, snickerdoodles with apples

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Additional Time: 1 hour hour 30 minutes minutes

Total Time 2 hours hours 12 minutes minutes

Servings 20 cookies

Calories 290kcal

Author Cathy Pollak

Equipment

• large skillet For cooking the apples until tender and reducing the excess liquid.
• kitchen scale Useful for weighing the flour, apple and 55-gram dough portions.
• mixing bowls (large and small). For whisking the dry ingredients and the cinnamon-sugar coating.
• Stand Mixer or hand mixer. For creaming the butter and sugars and mixing the cookie dough.
• rubber spatula For folding the chilled apples into the dough without overmixing.
• 3 baking sheet For baking the cookies with enough room between them to spread.
• parchment paper Prevents sticking and makes cleanup easier.
• cooling rack For cooling the cookies completely after their initial rest on the baking sheets.

Ingredients

Apple Filling:

• 1 tsp (2.5 g) unsalted butter
• 1¼ cups (150 g) Honeycrisp or Pink Lady apple peeled and diced into ⅛- to ¼-inch (3- to 6-mm) cubes
• 2 tbsps (25 g) dark brown sugar
• 1 tsp (2.5 g) ground cinnamon
• ¼ tsp (0.5 g) freshly grated nutmeg
• pinch kosher salt
• 1 tsp (5 ml) vanilla extract

Cookie Dough:

• 3 cups (375 g) all-purpose flour
• 2 tsps (6 g) cream of tartar
• 1 tsp (4.6 g) baking soda
• ½ tsp (1.5 g) kosher salt
• 1½ tsps (4 g) ground cinnamon
• 1 cup (226 g) unsalted butter softened
• ¾ cup + 2 tbsps (170 g) granulated sugar
• ⅓ cup (75 g) packed light brown sugar
• 1 large egg room temperature
• 1 large egg yolk room temperature
• 2 tsps (10 ml) vanilla extract

Cinnamon-Sugar Coating:

• ¼ cup (50 g) granulated sugar
• 1 tbsp (8 g) ground cinnamon

Instructions

• Melt the butter in a large skillet over medium heat. Add the diced apple, dark brown sugar, cinnamon, nutmeg and salt. Cook, stirring frequently, until the apples are tender but still hold their shape and the released liquid has reduced completely. The apples should look moist and coated with the brown sugar mixture, with no syrup remaining in the skillet.
  1 tsp (2.5 g) unsalted butter, 1¼ cups (150 g) Honeycrisp or Pink Lady apple, 2 tbsps (25 g) dark brown sugar, 1 tsp (2.5 g) ground cinnamon, ¼ tsp (0.5 g) freshly grated nutmeg, pinch kosher salt
• Remove the skillet from the heat, then stir in the vanilla extract. Transfer the apple mixture to a shallow plate and spread it out to cool. Once completely cool, refrigerate until thoroughly chilled.
  1 tsp (5 ml) vanilla extract
• Meanwhile, whisk together the flour, cream of tartar, baking soda, salt and cinnamon in a medium bowl. Set aside.
  3 cups (375 g) all-purpose flour, 2 tsps (6 g) cream of tartar, 1 tsp (4.6 g) baking soda, ½ tsp (1.5 g) kosher salt, 1½ tsps (4 g) ground cinnamon
• In a large mixing bowl, beat the softened butter, granulated sugar and light brown sugar with a stand mixer or electric hand mixer until light and fluffy, 2–3 minutes.
  1 cup (226 g) unsalted butter, ¾ cup + 2 tbsps (170 g) granulated sugar, ⅓ cup (75 g) packed light brown sugar
• Add the egg and beat until incorporated. Add the egg yolk and mix until combined, then mix in the vanilla extract.
  1 large egg, 1 large egg yolk, 2 tsps (10 ml) vanilla extract
• Gradually add the dry ingredients and mix on low speed until the cookie dough is almost combined, stopping while a few streaks of flour are still visible.
• Using a rubber spatula, fold the thoroughly chilled apple mixture into the dough about 5–8 times. Stop once the remaining flour is incorporated and the apples are irregularly distributed throughout the dough rather than continuing to mix until the dough looks uniform.
• Cover the dough and refrigerate for 1 hour.
• When ready to bake, preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
• Meanwhile, combine the granulated sugar and cinnamon for the coating in a shallow bowl.
  ¼ cup (50 g) granulated sugar, 1 tbsp (8 g) ground cinnamon
• Portion the chilled dough into 55-gram portions, about 3 tablespoons each. Shape each portion into a ball without tightly compressing the dough, then coat generously with the cinnamon-sugar mixture.
• Arrange the cookie dough balls about 3 inches (7.5 cm) apart on the prepared baking sheets.
• Bake for 10–12 minutes, beginning to check at 10 minutes. The cookies are ready when the outside looks set and lightly golden while the centers remain soft and slightly puffed. Do not wait for the centers to appear completely set.
• Finally, allow the cookies to cool on the baking sheets for 10 minutes so the centers can continue setting from the heat of the pan. Transfer to a wire rack and cool completely.

Notes

• I tested these cookies with both Honeycrisp and Pink Lady apples. Both hold together well after cooking, but I prefer Honeycrisp because its apple tang is a little more noticeable in the finished cookie.
• Keep the apple pieces between ⅛ and ¼ inch (3–6 mm). Larger pieces can concentrate too much fruit and moisture in one area of the cookie.
• Cook the apples until they are tender but still hold together and no loose syrup remains in the skillet. The apples themselves should still be moist, so don't continue cooking in an attempt to dry them out.
• Make sure the apple mixture is thoroughly chilled before folding it into the dough. Warm apples can soften the butter and affect how the cookies spread.
• Stop mixing the dough while a few streaks of flour are still visible. Folding in the apples will finish incorporating the flour without requiring additional mixing.
• Fold the apples into the dough only 5–8 times. The apple doesn't need to be uniformly distributed, and continuing to fold will increasingly blend the cooked apple mixture into the dough.
• Portion the dough at 55 grams per cookie for the baking time and visual doneness cues given in the recipe.
• The cookies should still look soft and slightly puffed in the center when they come out of the oven. They continue to set during the 10-minute cooling period on the baking sheet.
• Cream of tartar is important to both the characteristic snickerdoodle tang and the leavening in this recipe, so I don't recommend omitting it.

Nutrition

Serving: 55g | Calories: 290kcal | Carbohydrates: 40g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 49mg | Sodium: 150mg | Potassium: 75mg | Fiber: 1g | Sugar: 21g | Vitamin A: 430IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Have you made these Apple Snickerdoodles? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Apple Snickerdoodles appeared first on Noble Pig.

Cabernet Sauvignon Brown Butter Brownies for Serious Chocolate Cravings

I know there are a million brownie recipes out there, but I’m not here to sell you comfort. I’m selling indulgence. My Cabernet Sauvignon brown butter brownies are what I make for myself when I want something a little more provocative, which, if I’m being honest, is more often than not. I start them with brown butter, reduced Cabernet Sauvignon, espresso, and enough dark chocolate to make every other brownie seem like it wasn’t really trying. That was always the idea.

Cabernet was the first wine I ever really loved, my gateway wine, which should tell you something about me. While everyone else was starting with Chardonnay or white Zin, eeks, I went straight for Cabernet Sauvignon, almost accidentally, and never really recovered. Cakebread Cellars was a wild first exposure for an inexperienced palate. These were the days when you could pull up in Napa Valley without an appointment or a tasting fee, and Rutherford Cabernet, with its dusty cocoa, blackberry, chalk, and gravelly earth, ruined me for other Cabernets. That was the beginning of my eventual pull into the wine industry, which never really lets you go once you’ve been entrenched in it.

I know a lot of red wine brownies just dump wine into the batter, but that’s not really a good place to start for the wine or the brownies. I reduced the wine first because I wanted the dark fruit and Cabernet flavor without adding a bunch of extra liquid. Only after it was reduced did I stir in the balsamic because balsamic and chocolate are ridiculously good together. Add brown butter, espresso, Dutch-process cocoa, and lots of dark chocolate, and now you’re not just making brownies because you need something sweet. You’re handling a very specific chocolate craving.

If brownies were on the menu at a steakhouse, these are the brownies I would expect to get with a scoop of vanilla ice cream melting down the side. They’re rich, fudgy, very dramatic, and if I’m being clear, as women when we say we want chocolate, this is what we’re talking about. Not a pack of M&Ms.

Please do not pour your $350 Napa Valley Cabernet into brownie batter. Use something you like to drink, because you’re going to taste it, but keep your financial dignity. A good Washington Cabernet from the Walla Walla or Columbia Valley region is perfect for this recipe. They’re bold enough that the Cabernet character still comes through after the wine is reduced and baked into the brownies.

The Decisions Behind This Recipe

• I’m aware these aren’t regular brownies with some wine poured into the batter so I could call them fancy. Or what’s the buzzword now? Elevated? I made some very specific decisions because I wanted the Cabernet to stand out.
• I started by reducing the wine by half. This gave me the concentrated dark fruit and Cabernet flavor I was trying to isolate without adding a cup of extra liquid to the batter. Once it came off the heat, I stirred in balsamic. I make a chocolate ganache with balsamic that’s so good on chocolate cake, so I already knew what it was going to do. Adding it after the reduction keeps more of the fruity acidity instead of cooking it into oblivion.
• I wanted the brown butter for the toasted, nutty flavor that goes so well with dark chocolate and Cabernet. Brown butter brings out the part of dark chocolate that Cabernet already understands.
• And then I added three forms of chocolate because I am who I am. Melted dark chocolate makes the batter rich, Dutch-process cocoa gives it a darker, smoother chocolate flavor, and the chopped chocolate adds the gooey pockets of melted chocolate throughout the brownies.
• My goal was always a dense, fudgy center, not anything light or cakey. These are not for nights when you want a taste of something sweet. It’s more, “you need chocolate, and the situation has become fairly serious.” Specifically, they’re a girls’ night brownie. No notes. Men will enjoy them too, but ladies, you know what I mean.

Ingredients

• Cabernet Sauvignon – Use a Cabernet you like to drink, but nothing so expensive that pouring it into brownie batter triggers a family meeting. Cabernet has the body, dark fruit, and tannins to hold its own with brown butter and dark chocolate. A good Washington Cabernet or everyday California bottle is perfect for this.
• Balsamic vinegar – Only a teaspoon, and your brownies will not taste like vinegar. It helps connect the Cabernet and dark chocolate while adding enough fruity acidity to keep everything from tasting dull.
• Unsalted butter – Browning the butter adds the nutty flavor regular melted butter doesn’t have. Use unsalted so you can control the final amount of salt in the brownies.
• Dark chocolate – Use a 60 to 70% dark chocolate bar and chop it yourself. It’s also okay if you go even darker, like 85%. Half melts into the browned butter and becomes part of the batter, while the rest is folded in so you get melted chocolate throughout. Chocolate chips are made to hold their shape, which is why I don’t suggest using them.
• Dutch-process cocoa powder – Darker, smoother, and less acidic than natural cocoa powder. It gives these brownies a fuller chocolate flavor without adding bitterness or overpowering the Cabernet and balsamic. You can often find this in the bulk section if you don’t want to commit to a whole can.
• Instant espresso powder – The brownies don’t taste like coffee. Espresso powder is here to make the chocolate taste more chocolatey, which is the whole idea.
• Granulated sugar – Helps create that thin, crackly top while also providing sweetness.
• Light brown sugar – Adds moisture and molasses flavor, which helps keep the centers dense and fudgy.
• Eggs – Use room-temperature eggs so they mix more easily into the batter. Adding them one at a time helps the batter stay smooth and evenly mixed.
• Vanilla extract – A little vanilla makes all the chocolate flavors taste more complete.
• Fine sea salt – Salt balances the sweetness. It’s necessary, especially when using unsalted butter.
• All-purpose flour – Keeps the brownies together while keeping them dense and fudgy rather than cakey. Stop mixing as soon as the last streak of flour disappears.
• Flaky sea salt – Nutritionally negligible, spiritually essential, and emotionally your brownies are now complete.

How to Make Cabernet Sauvignon Brown Butter Brownies

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the Cabernet reduction)
  Pour the Cabernet into a small saucepan and simmer until it has reduced to 1/2 cup, then take it off the heat and stir in the balsamic vinegar. Set it aside while you move on to the butter. You want the wine reduced enough that the flavor is concentrated, but not so far that you suddenly have Cabernet syrup and a very different project.
• Step Two (brown the butter and melt the chocolate)
  Melt the butter in a light-colored saucepan and keep cooking it until the milk solids turn a deep golden brown and the whole kitchen starts smelling ridiculously good. Pour it into a large bowl right away so it does not keep cooking, then add half of the chopped chocolate and stir until it melts completely. This is why the light-colored pan matters. Brown butter can go from perfect to burned while you are standing there feeling confident.
• Step Three (mix the batter)
  Whisk the cocoa powder and espresso powder into the warm chocolate mixture until smooth, then whisk in both sugars and the Cabernet reduction. Add the eggs one at a time, followed by the vanilla and salt. Fold in the flour only until you stop seeing dry streaks, then fold in the rest of the chopped chocolate. Once the flour goes in, this is not the time to keep stirring because you got distracted. Mix it, stop, and let all that chopped chocolate do its thing.
• Step Four (bake and let them cool)
  Spread the batter into the prepared pan and bake until the edges are set and the center still has a slight wobble. The center should register 180°F to 185°F on an instant-read thermometer, which takes the guesswork out of knowing when they’re done. Sprinkle the flaky sea salt over the top as soon as they come out of the oven, then let them cool completely before cutting. I know. Terrible news. But this is when the center finishes setting, and cutting into them too soon will give you a delicious pile of chocolate instead of neatly cut brownies.

Recipe Tips

• Reduce the Cabernet until you have a full ½ cup remaining. Measuring it is important because leaving too much wine means adding more liquid than the batter was developed to handle, while reducing it too far can make the flavor overly concentrated and syrupy.
• You’ll want to chop the chocolate into a mixture of small pieces and larger chunks. The smaller pieces melt into the batter while the larger pieces leave behind the melted chocolate you came here for.
• Use an instant-read thermometer to determine when the brownies are done. These are extremely moist, dense brownies filled with melted chocolate, so poking the center with a toothpick is not going to necessarily give you a useful answer. Remove them from the oven when the center reaches 180°F to 185°F, then let the residual heat and cooling time finish setting them without baking away the fudginess.

Storage & Leftovers

• Store the brownies in an airtight container at room temperature for up to 4 days. If your kitchen is warm, you can refrigerate them, but they’ll become firmer straight from the refrigerator. Let one sit at room temperature for 20 to 30 minutes before eating if you want a softer, fudgier texture back.
• These also freeze well. Wrap individual brownies tightly in plastic wrap, place them in a freezer-safe container or bag, and freeze for up to 3 months. Let them thaw at room temperature whenever a chocolate emergency presents itself.
• I like these red wine brownies even better the next day. After resting overnight, the Cabernet, brown butter, dark chocolate, and balsamic stop tasting like separate decisions.

FAQs

• Can I use a different red wine instead of Cabernet Sauvignon?
  Yes, but Cabernet Sauvignon is the wine I made this recipe around. It has enough body, dark fruit, and tannins to stand up to the brown butter and dark chocolate. Merlot or a full-bodied red blend are fine, but I wouldn’t use a lighter wine like Pinot Noir.
• Do these brownies taste like wine?
  Not in the way you might expect. Reducing the Cabernet first concentrates its dark fruit flavor, so instead of tasting like a glass of wine, it becomes part of the chocolate. You won’t immediately say, “There’s wine in these.” But the chocolate will taste richer.
• Can I leave out the balsamic vinegar?
  You can, but I’d miss it. It doesn’t make the brownies taste like vinegar. It helps the Cabernet and dark chocolate taste like they belong together while adding enough brightness to balance all the richness. It’s a small but mighty addition.
• Can kids eat these brownies?
  These brownies are made with wine that is first reduced and then baked, but that doesn’t guarantee all of the alcohol is removed. I’ll leave serving them to children up to you and your family.
• Can I make these ahead of time?
  Yes. In fact, I think they’re even better the next day.

From My Kitchen Notes

Small observations from the margins.

• Cabernet has never really been interested in being everyone’s favorite. Neither am I.
• Life gets more interesting when you stop picking the safest option on the menu.
• There are a lot of recipes trying to impress you. This one is comfortable letting you catch up.
• The difference between good and unforgettable is usually one decision nobody else thought to make.
• If your brownies need frosting to be interesting, we should have a meeting.
• For those of you ordering vanilla cake. I wish you well.
• There’s a point where adding more sugar is just avoiding the conversation.
• Not every ingredient needs to stand out. They only need better company.
• A lot of things don’t become interesting until you stop watering them down.
• The wrong palate will always ask you to become sweeter. Just walk away.
• The best things always survive a bit of reduction.
• Reduce long enough, and eventually all that’s left is what was there all along.
• There’s a reason the most interesting bottles aren’t the sweetest ones.
• Corner piece people and center piece people will never agree. That’s why the pan has both.
• Just an observation but, edge people are more vocal. Center people are happier.

More Ways to Overindulge in Chocolate

• Old-Fashioned Chocolate Cake – Layered cake with glossy chocolate icing.
• Earl Grey Chocolate Pound Cake – Earl Grey and dark chocolate sauce.
• Mini Chocolate Ganache Tarts – Deep chocolate flavor, surprisingly easy.
• Chocolate Pancakes – Cocoa-rich batter with warm ganache.

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Cabernet Sauvignon Brown Butter Brownies

Cabernet Sauvignon Brown Butter Brownies are dense, fudgy brownies made with browned butter, reduced Cabernet Sauvignon, dark chocolate, Dutch-process cocoa, and espresso powder for an intensely chocolatey dessert with rich, complex flavor.

Course Dessert

Cuisine American

Keyword brown butter brownies, Cabernet Sauvignon brownies, chocolate brownies, Dutch-process cocoa brownies, fudgy brownies, homemade brownies, red wine brownies, wine dessert

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 9 to 16 squares

Calories 285kcal

Author Cathy Pollak

Equipment

• 9x9 metal baking pan (23x23 cm). Bakes the brownies evenly.
• parchment paper Makes lifting and slicing easy.
• Saucepan (small). Reduces the Cabernet Sauvignon.
• light-colored saucepan Makes it easy to monitor the browned butter.
• mixing bowls (large) Combines the brownie batter.
• whisk Mixes the batter until smooth.
• rubber spatula Folds in the flour and chocolate without overmixing.
• instant-read thermometer Checks for perfectly fudgy brownies.

Ingredients

Cabernet Reduction:

• 1 cup (240 ml) Cabernet Sauvignon
• 1 tsp (5 ml) balsamic vinegar

Brownies:

• ¾ cup (170 g) unsalted butter
• 8 oz (227 g) dark chocolate (60 to 70%) divided
• ½ cup (50 g) Dutch-process cocoa powder
• 1 tsp (2 g) instant espresso powder
• 1 cup (200 g) granulated sugar
• ¾ cup (165 g) light brown sugar
• 3 large eggs room temperature
• 2 tsps (10 ml) vanilla extract
• ¾ tsp (4 g) fine sea salt
• 1 cup (120 g) all-purpose flour
• flaky sea salt for finishing

Instructions

• Preheat the oven to 350°F (175°C). Line a 9 x 9-inch (23 x 23 cm) metal baking pan with parchment paper, leaving an overhang on two sides to lift the brownies out after baking.
• Pour the Cabernet Sauvignon into a small saucepan and bring to a lazy simmer over medium heat. Cook until reduced by half, leaving about ½ cup (120 ml), 10 to 12 minutes. Remove from the heat, stir in the balsamic vinegar, and set aside to cool slightly.
  1 cup (240 ml) Cabernet Sauvignon, 1 tsp (5 ml) balsamic vinegar
• Meanwhile, melt the butter in a light-colored saucepan over medium heat. Continue cooking until the milk solids turn deep golden brown and the butter smells nutty, 5 to 7 minutes. Immediately pour the browned butter into a large mixing bowl to prevent it from cooking further.
  ¾ cup (170 g) unsalted butter
• Add 4 ounces (113 g) of the chopped dark chocolate to the hot browned butter and stir until completely melted and smooth.
  8 oz (227 g) dark chocolate (60 to 70%)
• Whisk in the Dutch-process cocoa powder and espresso powder until no lumps remain. Add the granulated sugar and brown sugar, whisking until combined. Whisk in the reduced Cabernet mixture, then add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and fine sea salt.
  ½ cup (50 g) Dutch-process cocoa powder, 1 tsp (2 g) instant espresso powder, 1 cup (200 g) granulated sugar, ¾ cup (165 g) light brown sugar, 3 large eggs, 2 tsps (10 ml) vanilla extract, ¾ tsp (4 g) fine sea salt
• Fold in the flour just until no dry streaks remain. Fold in the remaining 4 ounces (113 g) of chopped dark chocolate.
  1 cup (120 g) all-purpose flour
• Spread the batter evenly into the prepared pan.
• Bake for 30 to 35 minutes, or until the edges are set and the center still has a slight wobble. For the most reliable results, an instant-read thermometer inserted into the center should register 180°F to 185°F (82°C to 85°C). A toothpick inserted into the center should come out with moist crumbs rather than wet batter, but is not as reliable as the temperature test since these are fudgy brownies.
• Sprinkle lightly with flaky sea salt immediately after removing the brownies from the oven.
  flaky sea salt
• Cool completely in the pan before lifting the brownies out using the parchment overhang. Slice with a warm knife, wiping the blade clean between cuts for the neatest squares.

Notes

• Reducing the Cabernet Sauvignon concentrates its flavor without adding excess liquid to the batter.
• Stir the balsamic vinegar into the reduced wine after removing it from the heat to preserve its fruity character.
• Brown the butter in a light-colored saucepan so it's easier to see when the milk solids are perfectly browned.
• Use chopped dark chocolate bars instead of chocolate chips for the smoothest batter and pockets of melted chocolate throughout the brownies.
• Fold the flour in just until combined to keep the brownies dense and fudgy.
• An instant-read thermometer is the most reliable way to prevent overbaking.

 

 

 

If you’re making these Cabernet Sauvignon Brown Butter Brownies, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 70g | Calories: 285kcal | Carbohydrates: 31g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 58mg | Sodium: 132mg | Potassium: 180mg | Fiber: 3g | Sugar: 23g | Vitamin A: 360IU | Calcium: 28mg | Iron: 2mg

Have you made these Cabernet Sauvignon Brown Butter Brownies? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Cabernet Sauvignon Brown Butter Brownies appeared first on Noble Pig.

S’mores Cookie Bars with Graham Cookie Dough

I wanted something different for my s’mores cookie bars, so I ended up skipping the usual separate graham cracker crust and baking the graham cracker flavor directly into a soft, homemade cookie dough. I also added a layer of marshmallow creme and milk chocolate that bakes right into the middle, while the pieces of cookie dough on top leave openings for toasted marshmallow to peek through. It’s like its own little marshmallow peep show.

I keep finding different ways to make s’mores without needing a campfire. I still remember grabbing the wrong end of a sparkler at a Fourth of July fireworks show when I was little. It took one time to teach five-year-old me that glowing metal is a lot hotter than it looks. I don’t remember much after that except how unbelievably bad it hurt. It wasn’t one of those burns you forget about ten minutes later. I remember my dad asking the people next to us if they had cold water because he needed to get my hand into something immediately before he hauled me off, slung over his shoulders. After that, everything’s kind of a blur, but I have never forgotten that moment.

Ever since, anytime I’ve held a metal skewer over a fire, I still feel a small flinch that says, don’t touch the hot end. It’s never gone away. I find it interesting how certain things stick with you, especially moments of physical pain. Growing up, that feeling returned most often while roasting marshmallows for s’mores. I found myself more cautious than everybody else, and a lot of the time someone else roasted my marshmallow for me because I couldn’t make myself do it.

I’m sure it’s part of the psychology of why I continue to make s’mores in unconventional ways. These days it also has a lot to do with where I live. By the time summer finally gets going in Oregon, my area is under a burn ban, so campfires and firepit fires aren’t something I can count on anyway.

Turns out none of it really matters. The best part of a s’more was never the stick.

What Makes This Recipe Different

• I took a different path with the crust and added graham cracker crumbs directly into the cookie dough instead. I wanted every bite to taste like a graham cracker instead of saving the familiar flavor for the bottom layer.
• I also tested these with regular mini marshmallows before switching to marshmallow creme. The marshmallows melted unevenly and left empty spots in the middle of the bars. Marshmallow creme spread into one continuous layer, stayed much softer after baking, and gave every square the gooey center I was imagining.
• Instead of covering the top with one solid layer of cookie dough, I flattened pieces of dough across the marshmallow and left little openings between them. Those gaps let the marshmallow bubble up and toast while the bars bake, and it’s one of my favorite parts of the finished bars.
• I split the chocolate chips into two layers for a reason. Some go into the cookie dough, so there’s chocolate in every single bite, while the rest go over the marshmallow layer where they melt into larger pockets throughout the bars. They may seem like they’re doing the same thing, but they really aren’t.

Ingredients

• Unsalted Butter – Softened butter gives the cookie dough its soft, chewy texture.
• Light Brown Sugar – Most of the sweetness comes from brown sugar because it gives the dough that graham cookie flavor.
• Granulated Sugar – Helps the tops brown while the brown sugar does everything else.
• Egg – Holds everything together without making the cookie layer cakey.
• Vanilla Extract – Brings all the flavors together without stealing the spotlight from the chocolate, graham crackers, or marshmallow.
• All-Purpose Flour – Gives the cookie dough enough support for the marshmallow layer while still baking up soft.
• Graham Cracker Crumbs – This is really what makes these different. Instead of becoming a separate crust, they are part of the cookie dough, so every bite tastes like a graham cracker.
• Baking Powder – Keeps the cookie dough thick without becoming dense.
• Salt – S’mores are already sweet. A little salt keeps all three flavors from blending into one.
• Milk Chocolate Chips – One portion gives you chocolate throughout the bars. The other melts into bigger pockets across the top.
• Marshmallow Creme – Adds the gooey marshmallow center that makes a s’more a s’more.

How to Make S’mores Cookie Bars

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the graham cookie dough)
  Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving enough overhang to lift the bars out later. Beat the softened butter with both sugars until light and creamy, then mix in the egg and vanilla. Whisk together the flour, graham cracker crumbs, baking powder, and salt, then stir the dry ingredients into the butter mixture. Fold in the chocolate chips until they’re evenly distributed. Mixing the graham cracker crumbs directly into the dough instead of making a separate crust means every bite tastes like a graham cracker.
• Step Two (layer the bars)
  Press about two-thirds of the cookie dough evenly into the bottom of the prepared pan. It will look thin, but the dough rises as it bakes. Dollop the marshmallow creme over the dough before spreading it into an even layer, then sprinkle the remaining chocolate chips over the top.
• Step Three (top the bars)
  Flatten pieces of the remaining dough with your hands before arranging them over the marshmallow, leaving small openings between them. Those gaps let the marshmallow bubble up and toast while the bars bake instead of staying hidden underneath.
• Step Four (bake and cool)
  Bake for 27 to 32 minutes, or until the top is golden brown and the center is just set. Cool the bars completely in the pan before lifting them out with the parchment and slicing. As they cool, the marshmallow firms up enough to stay inside the bars while keeping that soft, gooey center.

Recipe Tips

• Drop spoonfuls of the marshmallow crème all over the cookie dough first, then connect them together with an offset spatula or the back of a spoon for the best result.
• The bottom layer of cookie dough is supposed to look thin. It bakes up thicker than you’d expect, so resist the urge to steal dough from the top.
• Flatten the pieces of dough before placing them over the marshmallow. They’ll bake more evenly and leave the openings where the marshmallow can bubble through and toast.
• Start checking the bars around the 27-minute mark. The center should look set, even if it still feels a little soft. They’ll continue to firm up as they cool.
• Give them time before slicing. The marshmallow stays soft, but cooling keeps the marshmallow from stretching halfway across the kitchen when you lift out the first bar.

Storage & Leftovers

• Store the cookie bars in an airtight container at room temperature for up to 4 days.
• If you like an even softer marshmallow center, warm an individual bar in the microwave for about 10 to 15 seconds before eating.
• Freeze the bars for up to 2 months with parchment paper between the layers. Thaw them at room temperature whenever the craving hits.

FAQs

• Can I use regular marshmallows instead of marshmallow creme?
  You can, but don’t. I tested them first, and they melted unevenly, leaving empty spots in the middle of the bars. Marshmallow creme gave me one continuous gooey layer from edge to edge.
• Why is the cookie dough so soft?
  It’s supposed to be. A softer dough spreads easily into the pan and bakes into a chewy cookie bar. If it starts sticking to your hands, lightly grease them instead of adding more flour.
• Why didn’t my marshmallow toast on top?
  The cookie dough probably covered it too completely. Leaving little openings between the pieces of dough gives the marshmallow room to bubble up and brown while the bars bake.
• Can I double the recipe?
  Yes. Double everything and bake the bars in a parchment-lined 9×13-inch pan. They’ll need a few extra minutes in the oven, so look for a golden top and a center that’s set.
• Can I use Hershey’s chocolate bars instead of chocolate chips?
  Yep. Break the chocolate into small pieces and scatter them over the marshmallow creme. It’ll look even more like a classic s’more.
• Should I eat them warm or cooled?
  Both are good, but for different reasons. Once they’ve cooled, they hold together. Warm one for about 10 seconds in the microwave, and you’ll swear it just came out of the oven.

From My Kitchen Notes

Small observations from the margins.

• There are things that only have to hurt once and don’t need a refresher course.
• I’ve never picked up another sparkler. Apparently, my brain considers the lesson complete.
• The body remembers what the mind stops thinking about. Not every scar needs a reminder.
• Some memories don’t fade. They turn into instincts.
• Not every old fear deserves to run the show.
• There came a point where the story stopped being about what happened and started being about what I created because it did.
• Some of my best ideas have been disguised as workarounds.
• The hottest part isn’t always the one that’s glowing.
• People will spend their entire lives trying to keep everything confined. Marshmallows have always had other plans.
• Marshmallows have never respected boundaries and control has never made them more interesting.
• Not everything that bubbles up is a problem to solve, because there are things meant to ooze.
• There has always been a difference between falling apart and becoming gooey.
• I have come across individuals who can’t enjoy dessert unless it stays inside the lines. I’ve met you. I’m not that person.
• Some mistakes become traditions of their own. Mine became dessert.
• Recipes can take unexpected turns. This one started with a childhood sparkler injury and somehow ended with my own marshmallow attachment issues. Seems about right. Glad we all took this trip together.

More Unconventional Ways to Make S’mores

• S’mores Parfaits – Layered in individual dessert jars.
• Frozen S’mores Lasagna – No-bake and served frozen.
• Air Fryer S’mores Egg Rolls – Crispy outside, gooey inside.
• S’mores Pretzel Bites – Sweet, salty, and snackable.
• Peanut Butter Marshmallow Cookies – A peanut butter s’mores twist.

This post may contain affiliate links. Please read my disclosure policy.

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S'mores Cookie Bars

These s'mores cookie bars combine graham cookie dough, marshmallow creme, and milk chocolate into thick dessert bars that taste like a classic s'more without a campfire. They're soft, chewy, gooey in the middle, and easy to slice once completely cooled.

Course Dessert

Cuisine American

Keyword chocolate marshmallow bars, gooey s'mores bars, graham cookie dough, graham cracker cookie bars, marshmallow creme cookie bars, s'mores bars, s'mores cookie bars, summer dessert bars

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Cooling: 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Servings 9 to 16 bars

Calories 250kcal

Author Cathy Pollak

Equipment

• baking dish 8x8 Creates thick cookie bars.
• parchment paper Makes lifting the bars out of the pan easy.
• mixing bowls (large and medium) For preparing the cookie dough and whisking the dry ingredients.
• hand mixer or stand mixer. Creams the butter and sugars until light.
• rubber spatula Folds the dough together without overmixing.
• offset spatula or spoon. Helps spread the marshmallow creme evenly.

Ingredients

Graham Cookie Dough:

• ½ cup (113 g) unsalted butter softened
• ⅔ cup (145 g) packed light brown sugar
• ¼ cup (50 g) granulated sugar
• 1 large egg room temperature
• 1½ tsps (7.5 ml) vanilla extract
• 1¼ cups (150 g) all-purpose flour
• ¾ cup (65 g) graham cracker crumbs
• ¾ tsp (3 g) baking powder
• ¼ tsp (1.5 g) table salt
• ¾ cup (57 g) milk chocolate chips

Filling:

• 1 (7 oz / 198 g) marshmallow creme
• ⅓ cup (57 g) milk chocolate chips

Instructions

• Preheat the oven to 350°F (177°C). Line an 8x8-inch (20 x 20 cm) baking pan with parchment paper, leaving overhang on two sides.
• Beat the softened butter, brown sugar, and granulated sugar with a hand mixer for 2 to 3 minutes until light and creamy.
  ½ cup (113 g) unsalted butter, ⅔ cup (145 g) packed light brown sugar, ¼ cup (50 g) granulated sugar
• Mix in the egg and vanilla until fully combined.
  1 large egg, 1½ tsps (7.5 ml) vanilla extract
• Whisk together the flour, graham cracker crumbs, baking powder, and salt in a separate bowl.
  1¼ cups (150 g) all-purpose flour, ¾ cup (65 g) graham cracker crumbs, ¾ tsp (3 g) baking powder, ¼ tsp (1.5 g) table salt
• Add the dry ingredients to the butter mixture and stir with a rubber spatula until a soft dough forms. Fold in the ¾ cup (128 g) milk chocolate chips.
  ¾ cup (57 g) milk chocolate chips
• Press about two-thirds of the dough into the prepared pan. The layer will seem thin but will rise as it bakes. Lightly greased hands make it easier to press the dough evenly.
• Dollop the marshmallow creme across the dough, then gently spread it into an even layer.
  1 (7 oz / 198 g) marshmallow creme
• Sprinkle the remaining ⅓ cup (57 g) milk chocolate chips evenly over the marshmallow layer.
  ⅓ cup (57 g) milk chocolate chips
• Flatten pieces of the remaining dough and arrange them across the top, leaving small openings so the marshmallow can puff through while baking.
• Bake for 27 to 32 minutes, or until the top is golden brown and the center is just set.
• Cool completely in the pan before lifting out and slicing into bars.

Notes

• Dolloping the marshmallow creme before spreading makes it much easier to cover the dough evenly.
• The bottom layer of dough will look thin before baking. This is normal and creates the best cookie-to-filling ratio.
• Leave openings between the pieces of dough on top so the marshmallow can toast as the bars bake.
• For the cleanest slices, allow the bars to cool completely before cutting.

 

 

 

If you’re making this S'mores Cookie Bars, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 59g | Calories: 250kcal | Carbohydrates: 39g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 111mg | Potassium: 70mg | Fiber: 1g | Sugar: 25g | Vitamin A: 280IU | Calcium: 35mg | Iron: 1mg

Have you made these S’mores Cookie Bars? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post S’mores Cookie Bars appeared first on Noble Pig.

Banana Pudding Cookies with Brown Butter Cream Cheese Frosting

Southern-style banana pudding is the best, but it’s not always the easiest dessert to take somewhere. These banana pudding cookies let me keep everything I love about it in a much more portable form. I used both fresh mashed banana and instant pudding mix because each one does something different, then finished them with brown butter cream cheese frosting after deciding I liked it much better than the vanilla version I tried first. The fresh banana and extra egg yolk keep the cookies soft, while the mini vanilla wafer and banana slice let you know what’s inside before you take the first bite.

I’m sitting on the steps at Faneuil Hall in Boston with a cup of Magnolia Bakery banana pudding, trying to make it last because I don’t get it often enough. I keep taking smaller bites because every spoonful is so good, and I already know the last one is going to come too soon.

I love Southern banana pudding, but carrying a giant bowl of cold pudding to a barbecue has never struck me as the greatest plan. It has a pretty short window between “this is perfect” and “we forgot this was sitting outside.”

That’s probably why so many desserts I love eventually end up as cookies. One tastes like a favorite pie of mine, another reminds me of an Italian dessert that’s usually eaten with a spoon, another exists because of a jar of cookie butter, and one will convince you crunchy breadcrumbs have belonged in cookies all along. Cookies are just more portable and easier to schlep around.

Banana pudding cookies already exist, so I wasn’t trying to invent anything. I just needed them to taste more like the banana pudding I couldn’t stop thinking about. Fresh mashed banana stayed because I wanted the flavor only real bananas put out, but the pudding mix stayed too because that’s part of what makes banana pudding taste like banana pudding. The vanilla cream cheese frosting didn’t do it for me, so I browned the butter instead, and that turned out to be “the one.” This one.

The vanilla wafer and banana slice on top are there because I like desserts that hint at what they are before taking the first bite.

What Makes This Recipe Different

• There are a lot of banana pudding cookies out there, but I kept changing this one until it tasted the way I wanted it to.
• I used both fresh mashed banana and instant banana pudding mix in the cookie dough. I did try leaving out the fresh banana, and the cookies baked up firmer and with less flavor overall.
• Then there was the frosting. I made it first with vanilla cream cheese frosting, and it was good, but it gets lost against the banana. Browning the butter completely changed it. It added a rich, toasty flavor that reminded me of vanilla wafers and gave the frosting some character.
• I also reserve some of the pudding mix for the frosting, so the banana flavor keeps going once you reach the top of the cookie.
• An extra egg yolk keeps the cookies softer and chewier, even the next day, and chilling the dough helps them bake up thick instead of spreading across the pan.
• Right after they come out of the oven, I swirl the cookies with a round cutter and gently flatten the tops. It’s a small step, but this is how you get perfectly round cookies that look like they came from a bakery.

Ingredients

• Instant Banana Pudding Mix – Use instant pudding, not cook-and-serve. I divide the package between the cookies and the frosting so the banana pudding flavor is in both. Just remember to scoop out the 2 tablespoons for the frosting before you start mixing the dough.
• Granulated Sugar – Sweetens the cookies while helping the cookies bake up with a little bit of texture.
• Light Brown Sugar – Brown sugar adds moisture and helps keep the cookies soft and chewy instead of cakey.
• Unsalted Butter – You’ll use softened butter for the cookie dough and brown another stick for the frosting. I tried the frosting with regular butter first, but browning it gave the frosting a richer flavor that stood up to the banana much better.
• Fresh Banana – Use a ripe banana with plenty of brown spots. Along with the pudding mix, it gives the cookies a deeper banana flavor and keeps them softer than pudding mix alone.
• Egg and Egg Yolk – The whole egg holds everything together, while the extra yolk keeps the cookies soft and chewy. I tested them without the extra yolk, and the texture wasn’t nearly as good.
• Vanilla Extract – Banana and vanilla belong together, and the vanilla ties everything back to the classic vanilla wafer flavors.
• All-Purpose Flour – Measure the flour by spooning it into the measuring cup and leveling it off or weighing it. Scooping directly from the bag can pack in too much flour and make the cookies denser than they should be.
• Baking Powder – Gives the cookies enough height while still letting them stay thick.
• Fine Sea Salt – A small amount balances the sweetness and helps the banana flavor stand out.
• Confectioners’ Sugar – Keeps the frosting smooth and gives it just enough body to spread or pipe onto the cookies.
• Cream Cheese – Full-fat gives the frosting enough tang to keep it from tasting overly sweet.
• Milk – Only add enough to loosen the frosting if it feels too thick after mixing.
• Mini Vanilla Wafers and Fresh Banana Slices – These are optional, but a great finishing touch. If you’re using fresh banana slices, dip them in a little lemon or pineapple juice first to slow the browning.

How to Make Banana Pudding Cookies

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the cookie dough)
  Preheat the oven to 350°F (175°C) and line two rimmed baking sheets with parchment paper. Before you do anything else, scoop out 2 tablespoons of the banana pudding mix and set it aside for the frosting. It’s much easier now than trying to remember after the whole package is already in the dough.
• Step Two (cream the butter and sugar)
  In a large bowl, cream the granulated sugar, brown sugar, and softened butter until light and fluffy, about 1 to 2 minutes. Mix in the mashed banana, egg, egg yolk, and vanilla until everything is smooth, then add the remaining pudding mix, flour, baking powder, and sea salt. Mix right up until you don’t see dry flour anymore, then give the bowl one last scrape with a rubber spatula to make sure nothing is hiding at the bottom. The dough will be thick.
• Step Three (scoop and chill the dough)
  Use a 2-tablespoon cookie scoop to portion the dough onto the prepared baking sheets, then refrigerate the scooped dough for at least an hour or overnight. I don’t skip this step because the cookies bake up much thicker and spread a lot less when the dough is chilled.
• Step Four (bake the cookies)
  Bake for 11 to 14 minutes, until the edges are lightly golden and the centers still look a little soft. As soon as they come out of the oven, swirl a round cookie cutter or small bowl around each cookie to smooth the edges, then gently flatten the tops with the bottom of a measuring cup. It only takes a few seconds and gives the cookies a thick bakery-style look with a nice flat surface for the frosting. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
• Step Five (brown the butter)
  While the cookies cool, brown the butter in a small skillet over medium-low heat, stirring frequently until it’s golden brown and smells nutty, about 6 to 8 minutes. It’ll look like nothing is happening for the first few minutes, then all of a sudden it starts browning, so keep a close eye on it toward the end. Let it cool for a few minutes before making the frosting.
• Step Six (make the frosting)
  Beat together the browned butter, confectioners’ sugar, softened cream cheese, the reserved banana pudding mix, and vanilla until smooth and fluffy. If the frosting feels too thick, add a little milk, one tablespoon at a time. If it ends up softer than you’d like, beat in a little more confectioners’ sugar until it’s easy to spread or pipe.
• Step Seven (frost and garnish the cookies)
  Spread or pipe the frosting onto the completely cooled cookies, then finish them with a mini vanilla wafer and a fresh banana slice if you’d like. I usually add the banana slices right before serving, but if you’re decorating them ahead of time, a quick dip in a little lemon juice or pineapple juice helps slow the browning without changing the flavor much.

Recipe Tips

• Use a really ripe banana. The more brown spots, the better. It mashes more easily and has a sweeter banana flavor than a firm yellow banana.
• Pull the cookies out when the centers still look slightly soft. They’ll finish setting as they cool, which is what keeps them chewy instead of overbaked.
• If you like a perfect-looking cookie, swirl a round cookie cutter around them while they’re still warm, then gently flatten the tops with the bottom of a measuring cup. It only takes a minute and makes frosting them much easier.
• Brown the butter over medium-low heat and keep stirring. It can look like nothing is happening for the first few minutes, then all of a sudden it starts browning. Once it does, keep a close eye on it because it can go from browned to burnt quickly.
• If the frosting feels too thick after mixing, add milk one tablespoon at a time. If it gets softer than you’d like, beat in a little more confectioners’ sugar until it’s easy to spread or pipe.
• Let the cookies cool completely before adding the frosting. Warm cookies and cream cheese frosting aren’t meant to be together.

Storage

• Store the frosted cookies in an airtight container in the refrigerator for up to 3 days. If you’re stacking them, place a sheet of parchment paper between the layers to protect the frosting.
• I like these cookies cold. The frosting firms up, the cookies stay soft, and they’re really good with a glass of milk.
• If you’re planning ahead, wait to add the fresh banana slices until the day you serve the cookies. They’ll always look their best that way.
• The baked cookies freeze well for up to 2 months. I freeze them unfrosted, then make a fresh batch of frosting after they thaw.
• You can also freeze the scooped cookie dough. Bake it straight from frozen, adding a couple of extra minutes to the baking time.

FAQs

• Can I skip browning the butter?
  You can, but I wouldn’t. I made the frosting with regular butter first, and it tasted like a standard cream cheese frosting. Browning the butter gave the frosting the richer flavor I thought it was missing.
• Can I use cook-and-serve pudding mix?
  No. This recipe is written specifically for instant banana pudding mix.
• Can I make these ahead of time?
  Yes. Bake the cookies a day or two ahead and frost them before serving, or freeze either the baked cookies or the scooped cookie dough for longer storage. If you’re using the fresh banana slices, wait to add those until just before serving. If you’re looking for another make-ahead dessert with the same classic flavors, my banana pudding poke cake is another favorite.
• Why did my cookies spread so much?
  The dough was probably too warm or didn’t chill long enough before baking. Chilling makes a noticeable difference in how thick these cookies bake.
• Can I freeze the cookie dough?
  Yes. Scoop the dough first, then freeze it on a baking sheet before transferring it to a freezer-safe container or bag. Bake straight from frozen, adding a couple of extra minutes to the baking time.
• Do I have to use the vanilla wafers and banana slices?
  Not at all. They’re optional, but I love the way they immediately tell you these are banana pudding cookies before you take the first bite.

From My Kitchen Notes

Small observations from the margins.

• Some things are worth borrowing without trying to become them.
• There is a difference between inspiration and imitation.
• Not everything has to stay in the form of where it began.
• Some things become easier to share after they’re transformed.
• The best ideas seem to happen while I’m busy enjoying something instead of trying to invent something.
• Not everything improves by becoming more complicated.
• The longer something stays in your head, the less likely it is to be an accident.
• Somethings become much more difficult to forget once you’ve experienced a better version.
• Things that stay with me usually do so way before I admit they have.
• There’s confidence that comes from knowing what you’re looking for, even when you haven’t found it yet.
• Even when my taste and standards change, the picture in my head always becomes more specific.
• The first version of something tells me what’s missing.
• The smallest adjustments can change entire outcomes.
• There are times when “good” becomes “that’s it.”
• I often have to stop trying to improve something and accept that I’ve found my version.
• There are flavors I enjoy, and then there are ones that become my standard.
• Some things are so good they’ve made me rearrange things around them.
• Some combinations of things make sense the second they meet. Ingredients and people.
• Not everything beautiful belongs in a bowl.
• Some things become risky once they’re portable.
• Certain ideas refuse to leave me until I make room for them.

The Ultimate Cookie Tray Starts Here

• Peanut Butter Marshmallow Cookies – Thick, chewy, s’mores-inspired cookies.
• Peanut Butter and Jelly Cookies – Peanut butter sandwich in cookie form.
• Key Lime Pie Cookies – Soft graham cookies, citrus center.
• Tiramisu Cookies – Classic Italian dessert, cookie style.
• Biscoff Butter Cookies – Strawberry and cookie butter frosting.
• Soft Baked Strawberry Shortcake Cookies – Fresh strawberries and cream.
• Lemon Blueberry Cake Mix Cookies – Blueberries, white chocolate, lemon glaze.
• Panko Cookies – Crispy crumb cookies with panko.

This post may contain affiliate links. Please read my disclosure policy.

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Banana Pudding Cookies

These banana pudding cookies combine fresh mashed banana and instant banana pudding mix for lots of banana flavor mixed in every cookie. Brown butter cream cheese frosting, a mini vanilla wafer, and a fresh banana slice turn them into a handheld version of the classic Southern dessert.

Course Cookie, Dessert

Cuisine American

Keyword bakery style cookies, banana cookies, banana dessert, banana pudding cookies, brown butter frosting, cream cheese frosting, homemade cookies, instant pudding cookies, ripe banana recipes, Southern desserts

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Chilling 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 20 cookies

Calories 390kcal

Author Cathy Pollak

Equipment

• 2 baking sheets Gives the cookies room to bake evenly.
• parchment paper Prevents sticking and promotes even browning.
• mixing bowls For mixing the cookie dough.
• Stand Mixer or hand mixer. Creams the butter and sugars until light and fluffy.
• rubber spatula Scrapes the bowl so everything mixes evenly.
• medium cookie scoop (2 tbsp / 30 ml) Keeps the cookies the same size for even baking.
• skillet (small). Used to brown the butter for the frosting.
• 3-inch round cookie cutter or a small bowl - Swirled around the warm cookies while still on the baking tray to make a perfectly round cookie.

Ingredients

Cookies:

• 1 (3.4 oz / 96 g) box instant banana pudding mix
• 1 cup (200 g) granulated sugar
• ½ cup (110 g) light brown sugar
• ½ cup (113 g) unsalted butter softened
• 1 medium ripe banana (about ½ cup/155 g mashed)
• 1 large egg
• 1 large egg yolk
• 1½ tsps (7.5 ml) vanilla extract
• 2½ cups (300 g) all-purpose flour
• 1½ tsps (6 g) baking powder
• ½ tsp (3 g) fine sea salt

Frosting:

• ½ cup (113 g) unsalted butter
• 2¾ cups (330 g) confectioners' sugar
• 4 oz (113 g) full-fat cream cheese softened
• reserved 2 tbsps (15 g) instant banana pudding mix
• 1 tsp (5 ml0 vanilla extract
• 1-2 tbsps (15-30 ml) milk if needed

Optional Garnishes:

• 20 mini vanilla wafer cookies
• 1-2 bananas sliced
• 1-2 tbsps (15-30 ml) lemon juice or pineapple juice for dipping banana slices

Instructions

• Preheat the oven to 350°F (175°C) and line 2 rimmed baking sheets with parchment paper.
• Remove 2 tablespoons (15 g) of the instant banana pudding mix and set it aside for the frosting.
  1 (3.4 oz / 96 g) box instant banana pudding mix
• In a large bowl, use an electric mixer to cream the granulated sugar, brown sugar, and softened butter for 1 to 2 minutes, until light and fluffy.
  1 cup (200 g) granulated sugar, ½ cup (110 g) light brown sugar, ½ cup (113 g) unsalted butter
• Add the mashed banana, egg, egg yolk, and vanilla extract. Mix until smooth and fully combined.
  1 medium ripe banana, 1 large egg, 1 large egg yolk, 1½ tsps (7.5 ml) vanilla extract
• Add the remaining pudding mix, flour, baking powder, and sea salt. Mix just until combined, then scrape the bottom and sides of the bowl with a rubber spatula. The dough will be thick.
  2½ cups (300 g) all-purpose flour, 1½ tsps (6 g) baking powder, ½ tsp (3 g) fine sea salt
• Use a 2-tablespoon (30 ml) cookie scoop to portion the dough onto the prepared baking sheets.
• Refrigerate the scooped dough for at least 1 hour or overnight. Chilling helps the cookies bake thicker and spread less. I prefer an overnight chill.
• Bake for 11 to 14 minutes, until the edges are lightly golden and the centers still look slightly soft.
• Immediately swirl a round cookie cutter or small bowl around each warm cookie to smooth the edges, then gently flatten the tops with the bottom of a measuring cup.
• Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Meanwhile, place the butter in a small skillet over medium-low heat. Cook, stirring frequently, until it turns deep golden brown and smells nutty, about 6 to 8 minutes. Let it cool for several minutes.
  ½ cup (113 g) unsalted butter
• Beat together the browned butter, confectioners' sugar, softened cream cheese, reserved pudding mix, and vanilla extract until smooth and fluffy.
  2¾ cups (330 g) confectioners' sugar, 4 oz (113 g) full-fat cream cheese, reserved 2 tbsps (15 g) instant banana pudding mix, 1 tsp (5 ml0 vanilla extract
• If the frosting is too thick, mix in 1 to 2 tablespoons (15 to 30 ml) milk. If it's too soft, beat in additional confectioners' sugar ¼ cup (30 g) at a time until it reaches a spreadable consistency.
  1-2 tbsps (15-30 ml) milk
• Spread or pipe the frosting onto the cooled cookies.
• If desired, top each cookie with a mini vanilla wafer and a fresh banana slice just before serving. To help slow browning, dip the banana slices in a little lemon juice or pineapple juice before placing them on the cookies.
  20 mini vanilla wafer cookies, 1-2 bananas sliced, 1-2 tbsps (15-30 ml) lemon juice or pineapple juice

Notes

• Use instant banana pudding mix, not cook-and-serve.
• A ripe banana with plenty of brown spots gives the best flavor and texture.
• Chilling the dough helps the cookies bake thicker and spread less.
• Brown the butter slowly over medium-low heat. It can go from browned to burnt quickly.
• Let the cookies cool completely before frosting.
• If decorating ahead, wait to add the fresh banana slices until just before serving.

 

 

 

If you’re making these Banana Pudding Cookies, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 90g | Calories: 390kcal | Carbohydrates: 55g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 180mg | Potassium: 130mg | Fiber: 1g | Sugar: 39g | Vitamin A: 585IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg

Have you made these Banana Pudding Cookies? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Banana Pudding Cookies appeared first on Noble Pig.

This post may contain affiliate links. Please read my disclosure policy.

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Glazed Lemon Sugar Cookies

Fresh lemon juice and zest flavor both the cookie dough and the glaze, giving these glazed lemon sugar cookies lemon flavor in every layer. Soft centers and a thick lemon glaze make them hard to stop eating.

Course Cookie, Dessert

Cuisine American

Keyword blueberry and lemon cookies, glazed lemon cookies, glazed lemon sugar cookies, homemade lemon cookies, lemon sugar cookies

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Cooling: 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 24 cookies

Calories 185kcal

Author Cathy Pollak

Equipment

• mixing bowls One for the dry ingredients, and one for the cookie dough.
• hand mixer or stand mixer. Creams the butter and sugar until light and fluffy.
• measuring cups and spoons Keeps ingredient measurements accurate.
• 2 baking sheet For even baking.
• parchment paper Prevents sticking and makes cleanup easier.
• cookie scoop (1½ tbsps) For evenly sized cookies and even baking.
• cooling rack Allows cookies to cool before glazing.
• microplane grater For zesting the lemon.

Ingredients

Cookies:

• 2¾ cups (344 g) all-purpose flour
• 1 tsp (4 g) baking powder
• ½ tsp (2 g) baking soda
• ½ tsp (3 g) table salt
• 1 cup (227 g) unsalted butter softened
• 1¼ cups (250 g) granulated sugar
• 1 large egg room temperature
• 1 large egg yolk room temperature
• 1 tbsp (6 g) lemon zest
• 2 tbsps (30 ml0 fresh lemon juice
• 1 tsp (5 ml) vanilla extract or vanilla bean paste
• ½ tsp (2.5 ml) lemon extract (optional, but highly recommended)
• ¼ cup (50 g) granulated sugar for rolling

Lemon Glaze:

• 1½ cups (180 g) confectioners' sugar
• 2-3 tbsps (30-45 ml) fresh lemon juice
• 1 tsp (2 g) lemon zest
• 1 tbsps (14 g) unsalted butter melted

Instructions

• Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
• Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
  2¾ cups (344 g) all-purpose flour, 1 tsp (4 g) baking powder, ½ tsp (2 g) baking soda, ½ tsp (3 g) table salt
• Beat the butter and 1¼ cups (250 g) granulated sugar in a large bowl until light and fluffy, about 2 to 3 minutes.
  1 cup (227 g) unsalted butter, 1¼ cups (250 g) granulated sugar
• Mix in the egg, egg yolk, lemon zest, lemon juice, vanilla extract, and lemon extract, if using, until fully combined.
  1 large egg, 1 large egg yolk, 1 tbsp (6 g) lemon zest, 2 tbsps (30 ml0 fresh lemon juice, 1 tsp (5 ml) vanilla extract, ½ tsp (2.5 ml) lemon extract
• Add the dry ingredients and mix just until a soft dough forms.
• Scoop the dough into 1½ tablespoon portions and roll each one in the remaining ¼ cup (50 g) granulated sugar.
  ¼ cup (50 g) granulated sugar
• Arrange the dough balls about 2 inches (5 cm) apart on the prepared baking sheets.
• Bake for 9 to 11 minutes, or until the edges are lightly set and the centers still look soft.
• Let the cookies cool on the baking sheet for 5 to 10 minutes before transferring them to a cooling rack to cool completely. If your cookies spread, use the opening of a glass to swirl them into a circle before they cool. This will make them perfectly round.
• Whisk together the confectioners' sugar, lemon juice, lemon zest, and melted butter until smooth.
  1½ cups (180 g) confectioners' sugar, 2-3 tbsps (30-45 ml) fresh lemon juice, 1 tsp (2 g) lemon zest, 1 tbsps (14 g) unsalted butter
• Dip the tops of the cooled cookies into the glaze, allowing any excess to drip off.
• Let the glaze set for about 20 minutes, or until the surface is no longer wet.

Notes

• Fresh lemon juice and zest provide the strongest lemon flavor.
• The extra egg yolk helps keep the cookies soft and tender.
• For thicker glaze, use less lemon juice. For thinner glaze, add additional lemon juice a teaspoon at a time.
• If the dough becomes sticky in a warm kitchen, refrigerate it for about 20 minutes before baking.
• Slightly underbaking the cookies helps keep the centers soft.

 

 

If you’re making these Glazed Lemon Sugar Cookies, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 38g | Calories: 185kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 85mg | Potassium: 24mg | Fiber: 0.3g | Sugar: 18g | Vitamin A: 270IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Have you made these Glazed Lemon Sugar Cookies? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Glazed Lemon Sugar Cookies appeared first on Noble Pig.

Peanut Butter Marshmallow Cookies With Toasted Marshmallow Pockets

These peanut butter marshmallow cookies are thick and chewy with crisp edges, melty chocolate chips, and toasted marshmallow pockets that caramelize right into the tops as they bake. Chilling the dough keeps the centers soft and gives the cookies a bakery-style texture that stays chewy instead of drying out like so many peanut butter cookies do. The mini marshmallows melt into gooey pockets throughout the dough while the chocolate chips spread through every bite instead of sinking into a few random spots.

These cookies started as a beach problem. Growing up in Southern California, s’mores were part of beach life. SoCal beaches are really, park your car, walk twenty feet, the sand, ocean and a fire pit are right there.

Oregon is park your car, evaluate the terrain, descend a staircase engineered by mountain goats, cross an unstable boulder field while carrying a cooler, chairs, blankets, sweatshirts, a beach bag, and firewood, then decide, yeah, I don’t want to do this.

There is one exception though. If you stay at the Stephanie Inn in Cannon Beach, the fire comes with a staff.

They set up the chairs, blankets, a private fire (and tend to it), wine, and s’mores right on the beach while you just show up. It’s a nice evening on the Oregon coast and a great way to drop a couple hundred bucks on s’mores. Ha. It’s also proof that I don’t really hate campfires, just the logistics of them.

At some point I looked at what it took to make s’mores on the Oregon coast and decided I needed a new strategy. And I didn’t start out trying to reinvent or replace s’mores. I reached a point where, sure, the beach experience was great, but organizing it was exhausting. It was easier to bake the campfire into the cookie than haul the campfire to the beach.

I’ve tried all the obvious shortcuts with these cookies. They all looked better in theory than they did in practice. Adding marshmallows on top once out of the oven and little squares of chocolate pressed into warm cookies. It wasn’t close enough to what I imagined. If I was going to create a s’mores experience, I wanted gooey marshmallow melted into the center like lava, chocolate in every bite, and the toasted edges that make s’mores worth the trouble in the first place.

Then peanut butter showed up, which should surprise absolutely nobody. I’ve been obsessed with peanut butter for as long as I can remember, so there was no way I was making a cookie version of a s’more without it. You’re welcome.

These are now my beach or BBQ cookies when I’m craving s’mores and lighting a fire isn’t practical. They travel better than a bundle of firewood and manage to satisfy the same craving. I’ve been making them this way for years and decided it was finally time to share them.

If you’re looking for a peanut butter cookie that stays soft for days, these are the ones to make. The chilled dough bakes up thick, the chocolate chips are scattered through every bite, and the marshmallows melt into toasted pockets that make the tops look a little wild in a good way. They end up somewhere between a peanut butter cookie and a s’more, without requiring a campfire, a bundle of firewood, or a descent down an Oregon cliff carrying half my belongings.

The Decisions Behind This Recipe

• Using mini marshmallows instead of large marshmallows means they are distributed throughout the dough instead of creating one giant hollow cavity in the middle of the cookie. Some stay inside the cookie while others work their way to the surface, where they toast into gooey golden pockets that make the tops look a little wild in the best way.
• Refrigerating the dough is how you get the bakery-style shape. Peanut butter cookie dough will spread quickly once in the oven, especially when marshmallows begin melting. Chilling the dough gives the flour time to hydrate and helps the cookies bake up thicker with soft centers and crisp edges instead of spreading into flat peanut butter pancakes.
• Peanut butter cookies can go from perfectly soft to disappointingly dry with just a minute or two of overbaking. The extra yolk adds richness and helps the centers stay tender long after the cookies cool.
• I also stick with creamy commercial peanut butter like Jif or Skippy for this recipe. Natural peanut butter separates and can be unpredictable in cookie dough. Since the marshmallows already bring plenty of gooey behavior, stabilized peanut butter helps the cookies stay thick, chewy, and consistent from batch to batch.
• Mini chocolate chips work better than regular-sized chips for the same reason the mini marshmallows do. They spread throughout the dough more evenly, so every bite gets peanut butter, chocolate, and marshmallow instead of all the good stuff ending up in a handful of cookies.

Ingredients

• All-Purpose Flour – Helps hold together the melted marshmallow, peanut butter, and chocolate while keeping the cookies sturdy and chewy.
• Baking Soda – Helps the cookies spread properly while adding to the crinkled tops and lightly crisp edges.
• Salt – Keeps the sweetness in check.
• Creamy Peanut Butter – Peanut butter adds flavor and moisture all at once. I use commercial brands like Jif or Skippy because they make a more reliable dough and bake up consistently soft.
• Salted Butter – Adds richness and helps create tender centers with lightly crisp edges.
• Brown Sugar – Adds moisture and chew and helps the cookies stay soft after they’ve cooled. If you’re out, make a batch of my homemade brown sugar.
• Granulated Sugar – Encourages spread and helps create the lightly crisp exterior that contrasts with the soft center.
• Egg – Binds everything together.
• Egg Yolk – The extra yolk adds richness and helps protect peanut butter cookies from drying out, keeping the centers softer and chewier.
• Vanilla Extract – Makes everything better.
• Mini Marshmallows – Mini marshmallows distribute throughout the dough more evenly than large marshmallows. Some melt inside the cookie while others reach the surface and toast into gooey pockets. It’s the best.
• Mini Chocolate Chips – Mini chips spread chocolate throughout the dough so every bite gets a little of everything.

How to Make Peanut Butter Marshmallow Cookies

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (mix the dry ingredients)
  Whisk the flour, baking soda, and salt together in a medium bowl. Nothing exciting yet, but getting the dry ingredients combined first keeps you from finding random pockets of baking soda later.
• Step Two (cream the peanut butter mixture)
  Beat the peanut butter, butter, brown sugar, and granulated sugar until light and creamy, about 3 to 4 minutes. This is not the moment to get impatient. Those few extra minutes help create the thick, soft texture that makes these cookies worth baking in the first place.
• Step Three (add the wet ingredients)
  Mix in the egg, egg yolk, and vanilla until everything looks smooth and fully combined. The extra yolk helps keep the cookies soft, which is important because peanut butter cookies can get dry in a hurry if you’re not paying attention.
• Step Four (finish the dough)
  Add the flour mixture and mix just until the dry streaks disappear. Fold in the mini marshmallows and mini chocolate chips. You want them scattered throughout the dough so every cookie gets the full experience instead of leaving it to chance.
• Step Five (chill the dough)
  Cover the bowl and refrigerate for at least 2 hours or overnight. I know chilling cookie dough is rarely the news anyone wants to hear, but this is what gives the cookies that thicker bakery-style shape and keeps them from spreading into peanut butter frisbees.
• Step Six (bake the cookies)
  Scoop the dough into 2-tablespoon portions and place them on parchment-lined baking sheets. Bake at 350°F (175°C) for 9 to 11 minutes, until the tops look set and the edges are lightly golden. Some marshmallows will bubble through the surface and look slightly out of control. That’s exactly what you want.
• Step Seven (cool before serving)
  Let the cookies sit on the baking sheet for a few minutes before moving them to a wire rack. The marshmallow pockets will still be molten at this point, and the cookies will finish setting as they cool while keeping their soft centers.

Recipe Tips

• I would not skip the chill time. The dough may look ready to bake right away, but chilling is what gives these cookies their thick bakery-style shape. It also helps keep the marshmallows from completely taking over the baking sheet.
• The centers should still look slightly underdone when they come out of the oven. The cookies continue setting on the hot baking sheet, and that’s how you get that chewy center instead of a dry peanut butter cookie.
• Every cookie bakes a little differently. Some marshmallows stay hidden inside while others bubble through the surface and toast around the edges. That’s part of the charm.
• If you refrigerate the dough overnight, let it sit at room temperature while the oven preheats. This makes scooping much easier and gives the flour even more time to hydrate.
• The marshmallows can create little caramelized edges as they bake, so give the cookies some breathing room on the baking sheet. This helps them keep their shape and prevents marshmallow overflow from connecting neighboring cookies.
• Use commercial peanut butter, because natural peanut butter can make the dough oily, crumbly, or unpredictable. Since the marshmallows are already introducing enough variables, this is not the recipe where I like to gamble.

Storage

• Store completely cooled cookies in an airtight container at room temperature for up to 4 days.
• The brown sugar, peanut butter, and extra egg yolk help these stay soft longer than many peanut butter cookies, which is one of the reasons I keep making them.
• For that fresh-from-the-oven texture, microwave a cookie for 8 to 10 seconds. The marshmallow pockets soften right back up, and the chocolate chips get a little melty again.
• Freeze baked cookies for up to 3 months. Let them thaw at room temperature before serving.
• You can also freeze portions of cookie dough. Bake them straight from frozen and add an extra minute or two to the baking time.

FAQs

• Can I use natural peanut butter?
  No. Natural peanut butter tends to separate and can make the dough crumbly or greasy. Commercial peanut butter like Jif or Skippy gives much more reliable results.
• Why do I need to chill the dough?
  Chilling helps the flour absorb moisture and keeps the cookies from spreading too much in the oven. It’s the reason they bake up thick with soft centers instead of flat and thin.
• Can I use regular marshmallows instead of mini marshmallows?
  You can, but mini marshmallows work much better. Large marshmallows create giant empty pockets and melt less evenly throughout the dough.
• Why are my peanut butter cookies dry?
  The most common culprit is overbaking. Peanut butter cookies can go from perfect to dry surprisingly fast. Pull them from the oven when the centers still look slightly soft.
• Can I freeze the cookie dough?
  Absolutely. Scoop the dough into portions first, freeze them on a baking sheet, then transfer them to a freezer bag. Bake directly from frozen whenever a cookie emergency occurs.
• Can I make these ahead of time?
  Yes. The dough can be refrigerated overnight before baking, and a longer chill often produces an even thicker cookie.
• Why did my marshmallows disappear?
  They didn’t disappear. Most of them melted into the cookie while baking. Some cookies end up with dramatic marshmallow pockets on top, while others hide more of the marshmallow inside.
• Are these basically s’mores cookies?
  Sort of. They have the marshmallow and chocolate side of a s’more, but the peanut butter makes them different. Think of them as a peanut butter cousin of a s’more rather than a direct replacement.

From My Kitchen Notes

A few observations from the beach bag.

• These cookies exist because I wanted s’mores, but at some point became unwilling to carry half of REI down a cliff.
• Marshmallows have never shown the slightest interest in moderation.
• Some things become traditions because everyone agrees. Others happen because one person never stopped bringing them.
• Southern California taught me that beach days and s’mores belong together. Oregon taught me that carrying firewood down a cliff was a great way to reconsider my priorities.
• Beach food always tastes better than the exact same thing eaten anywhere else. I have no scientific explanation for this.
• Some things become associated with a place so completely that eventually one reminds you of the other.
• Some recipes spend years arriving.
• There are people who carefully ration marshmallows and people who understand abundance. I know which group I’m in.
• I didn’t replace s’mores. I outsourced the fire.
• Some traditions start because they’re meaningful. Others started because I got tired of carrying firewood.
• A cookie loaded with marshmallows is essentially a trust exercise between you and your oven.
• Certain things become expected so gradually nobody remembers when they started and stops acting like they’re temporary.
• I never wanted hardship standing between me and marshmallows.
• The marshmallow isn’t the problem. It’s the confidence that comes after the second cookie.
• Some people find comfort in control and order. I put marshmallows in peanut butter cookies to see what happens.
• Some ingredients reward precision. Marshmallows reward acceptance.
• There are few places where you can simultaneously be looking at one of the most beautiful coastlines in the world while wondering whether you’ll survive carrying a folding chair back up the stairs afterward.
• I still enjoy a beach fire, especially when somebody else has carried everything to the sand and I merely arrive to find blankets, wine, and a functioning fire already waiting for me.
• Some things become part of the landscape so slowly nobody notices they’re holding the whole horizon together.
• Sometimes it’s surprisingly difficult to tell when a favorite becomes a fixture.
• Certain things stop feeling special only because they’ve become familiar. That doesn’t make them less special.
• These cookies do not replace a beloved tradition. They replace the logistics required to access the beloved tradition.
• There are recipes that disappear from memory the moment they’re gone and recipes that leave an oddly shaped space behind.
• I still want marshmallow, chocolate, and happiness, but not if I have to carry a bundle of firewood down 200 stairs.
• There are recipes people remember and recipes people assume will always be there. Those are not the same thing.
• Some recipes spend years proving they belong before anyone notices they already do.
• Some things seem optional right up until the year they don’t show up.

More Ways I’ve Avoided Building a Campfire

• S’mores Parfaits – No-bake layers of s’mores flavor.
• Frozen S’mores Lasagna – Ice-cold summer dessert obsession.
• Air Fryer S’mores Egg Rolls – Crispy wrappers, molten centers.
• S’mores Pretzels – Sweet, salty, chocolate-covered crunch.

This post may contain affiliate links. Please read my disclosure policy.

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Peanut Butter Marshmallow Cookies

Soft and chewy peanut butter marshmallow cookies loaded with mini chocolate chips and gooey toasted marshmallow pockets. Chilling the dough creates thick bakery-style cookies with crisp edges and soft centers.

Course Cookie, Dessert

Cuisine American

Keyword bakery style cookies, marshmallow cookies, peanut butter chocolate chip cookies, peanut butter cookies, peanut butter marshmallow cookies

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Chilling 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 24 cookies

Calories 176kcal

Author Cathy Pollak

Equipment

• Stand Mixer or hand mixer. Creates a smooth, evenly mixed dough.
• mixing bowls For preparing the dry ingredients.
• 2 baking sheet Allows the cookies room to spread properly.
• parchment paper Prevents sticking and promotes even browning.
• medium cookie scoop (2 tbsp / 30 ml) Helps keep cookies uniform.
• cooling rack Allows the cookies to finish cooling without trapping stream.

Ingredients

• 1¼ cups (175 g) all-purpose flour
• 1¼ tsps (6 g) baking soda
• ¼ tsp (1.5 g) table salt
• ⅔ cup (180 g) creamy peanut butter (not natural)
• 8 tbsps (113 g) butter softened
• ¾ cup (165 g) packed light brown sugar
• ¼ cup (50 g) granulated sugar
• 1 large egg room temperature
• 1 large egg yolk room temperature
• 1 tbsp (15 ml) vanilla extract
• 1 cup (50 g) mini marshmallows
• ¾ cup (130 g) mini chocolate chips

Instructions

• Whisk together the flour, baking soda, and salt in a medium bowl.
  1¼ cups (175 g) all-purpose flour, 1¼ tsps (6 g) baking soda, ¼ tsp (1.5 g) table salt
• In the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter, butter, brown sugar, and granulated sugar until light and creamy, about 3 to 4 minutes. Scrape down the sides of the bowl as needed.
  ⅔ cup (180 g) creamy peanut butter, 8 tbsps (113 g) butter, ¾ cup (165 g) packed light brown sugar, ¼ cup (50 g) granulated sugar
• Add the egg, egg yolk, and vanilla extract and mix until fully incorporated.
  1 large egg, 1 large egg yolk, 1 tbsp (15 ml) vanilla extract
• Add the flour mixture and mix on low speed just until no dry streaks remain. Fold in the mini marshmallows and mini chocolate chips until evenly distributed throughout the dough.
  1 cup (50 g) mini marshmallows, ¾ cup (130 g) mini chocolate chips
• Cover the bowl and refrigerate for at least 2 hours or up to overnight. Chilling the dough helps control spread and creates thicker cookies with soft centers.
• Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
• Portion the dough into 2-tablespoon portions and place them 2 to 3 inches (5 to 8 cm) apart on the prepared baking sheets.
• Bake for 9 to 11 minutes, or until the tops appear set and the edges are lightly golden. The centers should still look slightly soft.
• Let the cookies cool on the baking sheet for 3 minutes. Transfer to a wire rack and cool completely. The cookies will continue to set as they cool while maintaining a soft, chewy center.

Notes

• Use commercial creamy peanut butter such as Jif or Skippy for the most reliable texture. Natural peanut butter will produce dry or crumbly cookies.
• If using unsalted butter, increase the salt to ½ teaspoon (3 g).
• For overnight chilling, let the dough sit at room temperature while the oven preheats so it is easier to scoop.
• Avoid overmixing once the flour is added to maintain a tender texture.
• Slightly underbaking the cookies helps preserve their soft, chewy centers.
• Store completely cooled cookies in an airtight container at room temperature for up to 4 days.
• Freeze baked cookies or unbaked dough portions for up to 3 months.

 

 

If you’re making these Peanut Butter Marshmallow Cookies, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 38g | Calories: 176kcal | Carbohydrates: 22g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 21mg | Sodium: 141mg | Potassium: 94mg | Fiber: 1g | Sugar: 15g | Vitamin A: 134IU | Calcium: 22mg | Iron: 1mg

Have you made these Peanut Butter Marshmallow Cookies? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Peanut Butter Marshmallow Cookies appeared first on Noble Pig.

Salted Caramel Chocolate Chip Skillet Cookie “Lava Style”

A salted caramel chocolate chip skillet cookie already comes with a certain amount of drama, but that wasn’t enough for me. I wanted a caramel river layered through the middle to make sure this went into full dessert theater mode. The edges crisp up and turn golden in the cast iron skillet while the center stays soft enough for the salted caramel to melt into gooey pockets that beg for a scoop of ice cream on top.

I’ve been making this skillet cookie since my house was full of high school kids. I still live pretty far out of town, which never stopped this house from being the hangout house. The kids ruled the first and third floors while the middle level was where I mostly existed. My end of the bargain was keeping the drinks fridge stocked, the storage room full of new and interesting snacks, and movie candy bought in bulk while the house somehow survived the constant rotation of everyone coming through. Sleepovers turned into entire weekends, school projects were filmed on the decks and in the forest, giant groups watching movies, and enough tennis shoes by the front door that eventually I stopped trying to make them trip hazards. I miss it.

Skillet cookies were the easiest thing to make because they fit into the unpredictable nature of kids showing up. And, if you bake even a little, you already have everything sitting around for them anyway. Butter, sugar, chocolate chips, vanilla ice cream. They didn’t require planning ahead, which was important because half the time kids were already downstairs before I even realized how many were here, or if more were coming.

And they never even wanted plates. I learned quickly that teenagers do not care about presentation when something is hot and gooey and immediate.

I’d carry a cast iron skillet downstairs during a ping pong-air hockey-video game rally or upstairs to the theater for a movie marathon and everyone would grab a spoon and dig in while the ice cream melted straight into the middle. Nobody was trying to eat with manners. The skillet itself was the serving dish. The kids stayed and I never freaked out about extras showing up because there was room here, and they stayed. The house just absorbed it all somehow.

I still think that’s what skillet cookies are for.

I layer the salted caramel through the middle instead of mixing it into the dough because otherwise it melts straight into the cookie while it bakes. Keeping it concentrated in the center gives you gooey caramel pockets instead of vague caramel flavor. The cast iron skillet holds heat long after the cookie comes out of the oven, which is how the crisp golden edges appear while the middle stays soft enough for the caramel and chocolate to melt into the center instead of setting up too quickly. It ends up somewhere between a skillet cookie and the restaurant pizzookie that had a hold on us in the 90s.

What Makes This Skillet Cookie Different

• I didn’t want a giant chocolate chip cookie baked in a skillet, which is why I layered the salted caramel through the middle instead of mixing it into the dough. I wanted the full lava-style center. This keeps the caramel from disappearing into the cookie while it bakes and creates molten pockets throughout the center.
• The cast iron skillet creates the crisp golden outer ring while the middle stays soft enough for the caramel and melted chocolate to stay gooey underneath without turning cakey or dry. It’s meant to be served warm straight from the skillet with melting vanilla ice cream on top, much closer to a hot restaurant dessert than a cookie bar.
• A thicker salted caramel sauce works best because thinner caramel mostly melts into the dough instead of staying in visible caramel ribbons. The flaky sea salt on top is mandatory. It gives the whole skillet the salty-sweet contrast that makes the center disappear first. Because that’s why you’re here.

Ingredients

• Unsalted butter – Softened butter helps the edges brown in the cast iron skillet instead of turning dry.
• Brown sugar – Creates a softer and chewier cookie while adding deeper caramel flavor.
• Granulated sugar – Helps the outer edge turn crisp while the middle stays softer through the center.
• Eggs – The glue that holds it all together.
• Vanilla extract – Makes everything better.
• All-purpose flour – Enough to support the molten caramel center without turning the cookie cakey.
• Baking soda + baking powder – Keep the skillet cookie thick enough to support the caramel layer.
• Kosher salt – Balances the sweetness in the dough.
• Semi-sweet chocolate chips – Melt into pockets throughout the skillet while the extra chips on top create glossy chocolate pools across the surface.
• Salted caramel sauce – A thicker sauce stays layered through the middle instead of melting completely into the dough while baking. Low-quality versions are thin. This is where it’s worth going higher end.
• Flaky sea salt – There is no version of this dessert where you leave it out.
• Vanilla ice cream – This is made for melting ice cream straight into the middle while the skillet is still warm.
• Warm chocolate sauce – Turns it even further into full restaurant-style skillet dessert territory. A good chocolate sauce makes a noticeable difference.

How to Make Salted Caramel Chocolate Chip Skillet Cookie

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the dough)
  Preheat the oven to 350°F (175°C) and lightly grease a 10-inch cast iron skillet. Whisk the butter, brown sugar, and granulated sugar together until smooth, then add the eggs and vanilla. Stir in the flour, baking soda, baking powder, and salt until the flour disappears, then fold in most of the chocolate chips. The dough should stay thick and soft looking.
• Step Two (make the caramel layer)
  Spread half the dough into the skillet, then spoon the caramel mostly through the center instead of taking it all the way to the edges. Add the rest of the dough over the top in spoonfuls, drizzle over more caramel, and lightly swirl a few spots so you get molten caramel pockets through the middle instead of one fully blended caramel cookie. Scatter the remaining chocolate chips across the top.
• Step Three (bake until the middle stays soft)
  Bake for 20–25 minutes, until the edges are golden and the center still looks slightly underdone. That part is important. The cast iron skillet keeps holding heat long after it comes out of the oven, so the middle stays molten as it cools instead of staying raw or turning dry. Let it sit for about 5–10 minutes before serving so the caramel thickens slightly underneath.
• Step Four (bring ice cream immediately)
  Top the warm skillet cookie with vanilla ice cream, extra caramel sauce, warm chocolate sauce, and flaky sea salt. Then put the skillet in the middle of the table because nobody wants this plated individually once the ice cream starts melting into the center.

Recipe Tips

• The center should still look slightly soft when the skillet comes out of the oven.
• Use a thicker salted caramel sauce if possible. Thin caramel will disappear into the dough while baking, while thicker caramel stays in ribbons and gooey pockets instead.
• Warm caramel sauce layers much easier between the dough than cold caramel straight from the refrigerator.
• Don’t spread the caramel all the way to the edges. Keeping most of it through the center helps create the softer middle instead of caramel bubbling out around the sides.
• Let the skillet cool for about 5–10 minutes before serving. The caramel thickens slightly during that time and the cookie holds together better underneath the melting ice cream.
• Reserve some chocolate chips for the top. They melt into chocolate pools across the surface while the skillet finishes baking.
• This is best eaten warm straight from the skillet. Once the ice cream hits the center, the whole thing turns into more of a hot cookie sundae than a regular chocolate chip cookie.

Storage

• Store leftovers covered in the refrigerator for up to 4 days. The edges stay firmer once chilled while the caramel underneath thickens considerably in the refrigerator.
• To reheat, microwave individual portions for about 20–30 seconds or warm the whole skillet in a low oven until the center softens again. The caramel loosens back up once warm and the chocolate softens again.
• I still think this is best fresh from the oven with melting ice cream on top, but cold bites straight from the refrigerator are also a very solid life decision.

FAQs

• Can I make this without a cast iron skillet?
  Yes, but cast iron gives the best edge texture and heat retention. A regular baking dish works, but the edges won’t get quite as crisp and the middle won’t stay quite as soft underneath.
• Why does cast iron work so well for skillet cookies?
  Cast iron holds heat longer than a regular baking pan, which is what gives the skillet cookie crisp edges while keeping the center softer underneath. It also keeps the dessert warmer longer once it hits the table.
• Why does the center still look underbaked?
  Because it should. The skillet keeps baking the cookie after it comes out of the oven. Pulling it while the center still looks slightly soft is what keeps the middle from turning dry later.
• Can I use homemade salted caramel sauce?
  Yes, but make sure it’s thick enough to stay layered through the center instead of completely melting into the dough.
• Is this supposed to be served warm?
  Very much yes. This is a warm skillet dessert with melting ice cream, not as a cooled cookie bar.
• Can I make this ahead of time?
  You can make the dough ahead and refrigerate it, but the skillet cookie itself is best baked fresh right before serving while the caramel is still warm.
• Why layer the caramel instead of mixing it into the dough?
  Layering keeps the caramel concentrated so you get actual gooey pockets instead of the caramel disappearing completely into the cookie while baking.

From My Kitchen Notes

Some observations from my rural house kitchen.

• I no longer think the skillet cookie is about the cookie. It’s about being the house that absorbed adolescence. And I love that.
• I do think some desserts become part of the architecture of a house.
• A skillet cookie is emergency hospitality, teenage gravity, sleepover currency, and the thing that meant nobody had to leave yet. I can’t think of another dessert with that much ROI.
• There’s something oddly emotional about seeing a completely destroyed skillet cookie and realizing everybody had a good night.
• A cast iron skillet can survive an astonishing amount of life.
• The first sign your house has become “the house” is when extra people stop feeling unexpected.
• My kitchen operated for years as an unofficial community center.
• The line between “sleepover” and “temporary civilization” gets thinner with enough teenagers involved.
• A front door covered in shoes always made me smile.
• There’s something very specific about hearing an entire lower floor laughing while you’re upstairs cleaning a kitchen.
• Some forms of caring for others become so routine nobody notices they’re happening until years later.
• There’s probably still movie candy hidden somewhere in this house from 2014.
• Nobody ever says, “I came over specifically hoping somebody made a skillet cookie,” but certain patterns become obvious after enough years.
• There’s something very revealing about who automatically grabs spoons and who waits to be invited.
• A cast iron skillet full of melted chocolate turns fully grown human beings into opportunists almost immediately. Including me.
• It’s interesting how often people return to the exact same places during phases of life when they feel uncertain about everything else.
• There are houses people still think about twenty years later without fully understanding why.
• There are people who would rather burn the roof of their mouth than wait five more minutes for something they want.
• The middle-of-nowhere house with wraparound decks, movie candy, giant TVs and kids spread across three floors like a living organism are still some of my favorite memories.
• The phrase “I’m fine” becomes dramatically less convincing around hot caramel.
• Real motherhood for me was not Pinterest-hostess, it was stocked fridges, noise, extra blankets, late-night movie candy, kids everywhere, people staying longer than expected, and knowing instinctively how to feed twelve teenagers with no warning.
• A surprising amount of human behavior can be explained by proximity and timing.
• I no longer believe consistency is accidental.
• There are people who can spend an entire evening pretending they aren’t waiting for something while clearly tracking it the whole time.
• I think a lot of human behavior comes down to finding reasons to stay near what feels good without having to explain yourself too much.
• Somehow through skillet cookies I figured out how much I value participation, presence, shared space, real life, and people feeling safe enough to stay.
• The skillet itself became my own maternal infrastructure.

More Desserts Worth Fighting Over

• Blackberry Cobbler – cast iron and summer berries.
• Grilled Pineapple Rum Sundaes – hot buttered rum sauce, melting ice cream.
• Strawberry Banana Crumble – crispy oat topping, gooey fruit center, in cast iron.
• German Chocolate Poke Cake – caramel-soaked with chocolate drizzles throughout
• Butterscotch Bananas with Vanilla Ice Cream – gooey bananas in cast iron.

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Salted Caramel Chocolate Chip Skillet Cookie

This salted caramel chocolate chip skillet cookie bakes up with crisp golden edges, a gooey center, and caramel layered straight through the middle. Served warm with melting ice cream, chocolate sauce, and flaky sea salt, it turns into a full lava-style skillet dessert situation the second the spoons hit the pan.

Course Dessert

Cuisine American

Keyword caramel skillet dessert, cast iron cookie, chocolate chip skillet cookie, gooey skillet cookie, salted caramel chocolate chip cookie, salted caramel dessert, skillet cookie, warm skillet dessert

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Resting 10 minutes minutes

Total Time 50 minutes minutes

Servings 6 to 8

Calories 369kcal

Author Cathy Pollak

Equipment

• cast iron skillet 10" (25 cm). The right size for crisp golden edges while keeping the center soft.
• mixing bowls One large bowl is enough for the dough.
• whisk Helps create the the dough base.
• rubber spatula For folding and spreading the dough.
• measuring cups and spoons For accurate baking measurements.

Ingredients

• cooking spray

Skillet Cookie:

• ½ cup (113 g) unsalted butter softened
• ¾ cup (150 g) packed light brown sugar
• ½ cup (100 g) granulated sugar
• 2 large eggs room temperature
• 1 tsp (5 ml) vanilla extract
• 2 cups (250 g) all-purpose flour
• ½ tsp (3 g) baking soda
• ½ tsp (2.5 g) baking powder
• ½ tsp (2.5 g) kosher salt
• 1¼ cups (300 g) semi-sweet chocolate chips divided
• ½ cup (160 g) thick salted caramel sauce divided

Serving:

• extra salted caramel sauce
• warm chocolate sauce (use the best quality you can)
• vanilla ice cream
• flaky sea salt for finishing

Instructions

• Preheat the oven to 350°F (175°C). Lightly grease a 10-inch (25 cm) cast iron skillet or other oven-safe skillet.
  cooking spray
• In a large mixing bowl, whisk the softened butter, brown sugar, and granulated sugar together until smooth. Add the eggs and vanilla extract, then whisk again until fully combined and slightly thickened.
  ½ cup (113 g) unsalted butter, ¾ cup (150 g) packed light brown sugar, ½ cup (100 g) granulated sugar, 2 large eggs, 1 tsp (5 ml) vanilla extract
• Add the flour, baking soda, baking powder, and salt. Stir just until the flour disappears. Avoid overmixing once the dry ingredients are added so the cookie stays soft through the center instead of turning dense.
  2 cups (250 g) all-purpose flour, ½ tsp (3 g) baking soda, ½ tsp (2.5 g) baking powder, ½ tsp (2.5 g) kosher salt
• Fold in 1 cup (240 g) of the chocolate chips, reserving the remaining chips for the top.
  1¼ cups (300 g) semi-sweet chocolate chips
• Spread half the dough into the prepared skillet. Spoon or drizzle half the salted caramel sauce over the dough, keeping it mostly through the center rather than all the way to the edges. Add the remaining dough on top in spoonfuls, then gently spread it to cover most of the caramel layer. Drizzle the remaining caramel sauce over the top and lightly swirl in a few spots to create molten caramel pockets throughout the cookie. Sprinkle the reserved chocolate chips across the surface.
  ½ cup (160 g) thick salted caramel sauce
• Bake for 20–25 minutes, or until the edges are deep golden brown and the center still looks slightly soft. The cast iron skillet will continue holding heat after baking, which helps the middle settle into a gooey lava-style texture without overbaking.
• Let the skillet cool for 5–10 minutes before serving. This gives the salted caramel time to thicken slightly while keeping the center warm and soft.
• Finish with extra caramel sauce, warm chocolate sauce if desired, and a light sprinkle of flaky sea salt. Serve warm with scoops of vanilla ice cream while the caramel is still molten and the chocolate remains melted.
  extra salted caramel sauce, warm chocolate sauce, vanilla ice cream, flaky sea salt

Notes

• A thicker salted caramel sauce works best because it stays in visible ribbons and gooey pockets instead of disappearing into the dough while baking. This is my absolute favorite salted caramel sauce. Some nicer grocery stores do carry it or you can order it. This one has the best flavor, with the best ingredients.
• The center should still look slightly soft when the skillet comes out of the oven. Cast iron holds heat longer than a regular baking pan, so the middle continues settling as it cools.
• For the strongest lava-style texture, serve the skillet cookie warm while the caramel is still soft and the ice cream melts into the center.
• Leftovers can be reheated in the microwave for 15–20 seconds to soften the caramel and warm the middle again.

 

 

If you’re making this Salted Caramel Chocolate Chip Skillet Cookie, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 120g | Calories: 369kcal | Carbohydrates: 48g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 53mg | Sodium: 159mg | Potassium: 123mg | Fiber: 1g | Sugar: 34g | Vitamin A: 482IU | Calcium: 46mg | Iron: 1mg

Have you made this Salted Caramel Chocolate Chip Skillet Cookie? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Salted Caramel Chocolate Chip Skillet Cookie appeared first on Noble Pig.

Layered Buckeye Brownies with Thick Peanut Butter Filling

It’s interesting how some Buckeye brownies barely commit to the peanut butter layer, which always feels strange considering that’s the entire reason people love Buckeyes in the first place. The ones I learned to make were always thicker, richer, colder, and much more interested in the peanut butter than the brownie itself.

My aunt spent a huge part of her adult life in Ohio, even though she was born and raised in Los Angeles. Every summer she’d come visit us in California and I couldn’t wait for her to get there. We’d immediately start baking and it was always Buckeye brownies. And this was not a one pan and let’s eat them kind of thing. This was multiple pans, made different ways, different ratios, while constantly adjusting things.

“What if we make the peanut butter layer thicker?”

“No, they should be colder than that.”

“More chocolate on top.”

“Okay but the brownie needs to stay fudgy.”

Kid me thought this was a really fun aunt who loved baking.

What I didn’t realize until years and years later was that she was really running a covert Buckeye brownie operation out of my parents’ kitchen. In case you didn’t know, Buckeyes are embedded into Ohio dessert culture, and everybody has an opinion about how they should be made.

But my aunt did not want to experiment in Ohio because somebody might stop by unexpectedly and see a peanut butter layer she wasn’t satisfied with yet. Or that she was experimenting at all. Which is crazy funny to me now. She was a certified perfectionist.

So instead, she used summer trips to California as her own private testing grounds before returning to the Midwest with a Buckeye brownie recipe nobody could compete with. I have to say, I respect the game.

Because her version of these brownies made no attempt to be balanced or reasonable. She wanted the peanut butter layer thick enough that nobody would question what this dessert was about. And the brownie underneath to stay rich and chewy right from the refrigerator, and the chocolate layer on top to turn into something closer to Buckeye candy than ordinary brownies, because she also wanted the ganache thicker than most versions she’d tried.

And I do agree that a lot of Buckeye brownies feel cautious with the peanut butter, which feels completely wrong to me. If you’re already making a peanut butter brownie based on Buckeye candy, then commit to it fully. My aunt certainly did. And after years of watching her secretly escalate these things from a California kitchen, apparently, I do too.

I’ve watched people cut these brownies into smaller and smaller squares because they swear they only want “one little piece,” then somehow keep going back into the kitchen for another cold slice straight from the refrigerator. I get you.

The peanut butter layer is such a draw. It stays thick and soft, the chocolate on top firms up once chilled, and the brownie underneath never turns dry or cakey. They taste much more like cold Buckeye filling layered over brownies, which I’m fairly certain was my aunt’s entire long-term objective from the beginning.

What Makes These Different

• The biggest difference is the peanut butter layer. A lot of Buckeye brownies treat the peanut butter like frosting or a thin middle layer. In honor of my aunt, the peanut butter filling is thick, cold (she was obsessed with the cold factor), soft, and very clearly the entire idea of how these should be made.
• The brownie underneath stays dense and fudgy instead of cakey, which is important once all the layers get stacked together. Since these spend most of their life in the refrigerator, the brownie stays dense and chewy while the peanut butter layer firms up into something much closer to Buckeye candy filling.
• The chocolate layer on top is ganache instead of hardened melted chocolate, so the brownies slice neater and keep a softer bite straight from the fridge. It also makes them feel more like something you’d find in a bakery case than a casual pan of brownies.
• These are at their best straight from the refrigerator when the layers firm up, the ganache comes together, and the whole pan tastes somewhere between Buckeye candy, peanut butter fudge, and very devoted brownies.

Ingredients

• Unsalted butter – Melted into the brownie batter for a denser texture that stays fudgy once chilled instead of turning light or cakey. It also softens the peanut butter filling and gives the ganache a smoother finish.
• Granulated sugar – Sweetens the brownies.
• Brown sugar – Keeps the brownie layer softer and slightly chewy, especially after refrigeration.
• Eggs – Hold the brownie layer together and support the thick peanut butter filling without turning dry.
• Vanilla extract – Makes everything better.
• Unsweetened cocoa powder – The dark chocolate flavor.
• All-purpose flour – Just enough to hold the layers together while keeping the brownies dense and fudgy.
• Salt – Keeps the peanut butter and chocolate from tasting flat and helps balance the sweetness across all three layers.
• Semi-sweet chocolate chips – Melt into the brownie batter and also become the base of the ganache topping.
• Creamy peanut butter – The whole identity of the recipe. The filling stays thick, soft, and very Buckeye-like instead of turning fluffy like frosting.
• Confectioners’ sugar – Turns the peanut butter layer into something much closer to Buckeye candy filling than frosting.
• Heavy cream – Keeps the ganache smooth enough to slice straight from the refrigerator while also helping the peanut butter layer stay soft instead of dry or crumbly.

How to Make Layered Buckeye Brownies

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the brownie layer)
  Line a 9 x 9-inch baking pan with parchment paper so the brownies lift out easily later. Stir the melted butter and sugars together until smooth, then mix in the eggs and vanilla. Add the cocoa powder, flour, and salt just until combined, then fold in the chocolate chips. Bake until the edges are set but the center still looks slightly soft. That’s what keeps the brownies dense and fudgy once chilled instead of cakey. Let the brownies cool completely before adding the peanut butter layer.
• Step Two (make the peanut butter layer)
  Beat the peanut butter and softened butter together until smooth, then mix in the confectioners’ sugar and vanilla. Add enough heavy cream to make the filling thick and spreadable instead of stiff, then spread it all the way to the edges over the cooled brownies. Refrigerate the pan briefly so the peanut butter firms up before adding the chocolate layer.
• Step Three (pour on the chocolate)
  Microwave the chocolate chips and heavy cream in short intervals, stirring between each one until smooth. Stir in the butter if you want a slightly softer ganache once chilled, then spread the chocolate evenly over the peanut butter layer.
• Step Four (slice and refrigerate)
  Refrigerate until the chocolate layer firms up enough to slice, then lift the brownies out using the parchment paper and cut them into squares with a sharp knife. These are especially good cold straight from the refrigerator when the peanut butter layer turns thick and the brownie underneath stays dense and fudgy.

Recipe Tips

• Let the brownie layer cool completely before adding the peanut butter filling or the layers start blending together.
• Refrigerating the peanut butter layer before adding the ganache keeps the chocolate from pulling peanut butter into the top layer while you spread it.
• Don’t overbake the brownie base. The center should still look slightly soft when it comes out of the oven so the brownies stay dense once chilled instead of drying out under all the layers.
• Wipe the knife clean between slices if you want neat looking layers.
• These taste best cold straight from the refrigerator when the peanut butter layer firms up and the chocolate on top gets closer to that Buckeye candy texture.
• If the peanut butter filling feels too stiff while mixing, add another splash of cream until it smooths out enough to spread.
• Use regular creamy peanut butter instead of natural peanut butter. The oil separation makes the filling softer and less candy-like once chilled.

Storage

• Store the brownies covered in the refrigerator for up to 5 days. The peanut butter layer stays firmer cold and the brownie underneath keeps that dense texture better after chilling.
• These also freeze surprisingly well. Slice first, then freeze the brownies in layers separated with parchment paper so you can pull one out whenever a cold chocolate peanut butter bar feels necessary.
• I prefer these cold after they’ve been refrigerated overnight because the layers stay together better and they taste even closer to Buckeye candy.

FAQs

• Do Buckeye brownies need to stay refrigerated?
  Yes, especially because of the peanut butter filling and ganache. They also taste much better cold straight from the refrigerator.
• Why is my peanut butter layer too stiff?
  Usually too much confectioners’ sugar or not enough cream. Add another splash of cream until the filling spreads easily without tearing the brownie layer underneath.
• Can I use natural peanut butter?
  No. Natural peanut butter separates too much and changes the thick candy-like texture of the filling.
• Are these more like brownies or Buckeye candy?
  They are much closer to Buckeye candy. The peanut butter layer is thick enough that the brownies mostly exist to support it.
• Can I make these in a 9 x 13-inch pan?
  Yes. Increase all ingredients by about 50% and expect a slightly longer bake time.
• Do these stay fudgy after refrigeration?
  Yes. The melted butter, lower flour ratio, and slightly soft center keep the brownie layer dense once chilled instead of turning cakey.

From My Kitchen Notes

A few observations from years of related decision making.

• Some desserts are recipes, but others become multi-year campaigns.
• A surprising amount of my family lore is women quietly trying to outdo each other with butter and sugar.
• My aunt looked at perfectly acceptable brownies and said, “Nope. Make the peanut butter layer thicker.” I completely agree with this.
• Refrigerated brownies at midnight feel connected to several larger sensitive issues.
• Little-kid me thought we were baking together. Adult-me realizes she was silently running an interstate Buckeye escalation campaign. I’m not even mad about it. In fact, I like it. Too much, probably.
• Adults have inner worlds and ambitions and weird little competitive drives you never see as a child.
• Some people inherit real estate. I inherited excessive peanut butter standards.
• As a child I was mysteriously contributing to an invisible Ohio social circuit dessert culture through recipe testing, and was just excited to lick peanut butter filling off the mixer. While my aunt was returning to Ohio with classified dessert information.
• I would thrive in a community where neighborhood women secretly evaluate desserts while acting like they do not. And for me that place is Charleston, South Carolina. I know it’s happening there too. I want to play this game.
• The line between “baking” and “plotting” is thinner than people realize.
• Nobody making a peanut butter layer this thick is aiming for subtlety or hoping things stay casual.
• There’s something deeply Midwestern about acting like dessert competitions aren’t happening while keeping score internally.
• Peanut butter and chocolate remain one of the strongest alliances ever formed.
• The people most affected by these brownies are usually the ones acting the most composed around them.
• Some things become a problem the second people realize how much they want them.
• Committing THAT hard to a niche regional dessert category for YEARS without ever publicly acknowledging the competition is deeply iconic behavior. I can’t tell you how much I love it.
• There’s a point where “I’ll just have one bite” turns into fully abandoning your original plan.
• Some people spend a surprising amount of time acting like they’re less interested than they really are.
• Certain cravings get stronger the longer people try to ignore them.
• A cold pan of brownies in the refrigerator has ruined stronger people than you.
• The people acting the least affected by peanut butter are almost always the most affected.
• Some levels of commitment become obvious immediately once you cut into the pan.
• At a certain point, continuing to call these “just brownies” becomes completely unserious behavior.
• If my aunt had been born and raised in Ohio it would just be, this is family Buckeye recipe nostalgia. But she was a California girl who essentially entered Midwest Buckeye culture like, “Oh interesting. I can improve this,” which makes me laugh now. Because she wasn’t defending tradition, she was infiltrating it.
• It’s always outsiders trying to take regional food traditions further because they’re not emotionally attached to “this is how we’ve always done it.” My aunt was a full maximalist who was secretly workshopping Buckeye brownies in California, then returning to the Midwest prepared to dominate church basement potlucks without ever publicly admitting her whole, little covert operation existed. That is aunt behavior at an elite level. This makes me feel like I am not living up to my potential.
• Some people keep returning to the exact same thing long after they’ve run out of reasonable explanations for it.
• It makes me wonder if somebody named Carol got completely blindsided by an upgraded peanut butter ratio my aunt quietly developed in California. I can only hope.

More Chocolate and Peanut Butter Combos

• Marbled Peanut Butter Crunch Bars – crunchy, chewy, peanut butter packed.
• Peanut Butter Chocolate Cream Pie – creamy, cold, Costco-inspired pie.
• No-Bake Peanut Butter Chocolate Icebox Cake – refrigerator dessert with snack aisle energ

This post may contain affiliate links. Please read my disclosure policy.

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Layered Buckeye Brownies

Layered Buckeye brownies with a thick peanut butter filling, fudgy brownie base, and smooth chocolate ganache topping. These rich refrigerator brownies are inspired by classic Ohio Buckeye candies and go heavy on the chocolate and peanut butter combination that made the original famous.

Course Dessert

Cuisine American

Keyword Buckeye brownies, Buckeye candy brownies, chocolate peanut butter brownies, fudgy Buckeye brownies, layered Buckeye brownies, peanut butter brownies

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Chilling 1 hour hour 30 minutes minutes

Total Time 2 hours hours 25 minutes minutes

Servings 9 to 16 squares

Calories 430kcal

Author Cathy Pollak

Equipment

• baking dish 9x9 (23x23 cm). Keeps the layers thick and tall.
• parchment paper Makes lifting and slicing easier.
• mixing bowls One for each layer.
• hand mixer or stand mixer. Helps smotth out the peanut butter filling.
• offset spatula Useful for spreading the layers evenly.
• microwave safe bowls For melting chocolate.

Ingredients

Brownie Layer:

• ¾ cup (170 g) unsalted butter melted
• 1 cup (200 g) granulated sugar
• ⅓ cup (67 g) light brown sugar
• 2 large eggs room temperature
• 1 tsp (5 ml) vanilla extract
• ½ cup (50 g) unsweetened cocoa powder
• ¾ cup (94 g) all-purpose flour
• ½ tsp (2 g) table salt
• ½ cup (120 g) semi-sweet chocolate chips

Peanut Butter Layer:

• 1 cup (255 g) creamy peanut butter (not natural)
• 6 tbsps (85 g) unsalted butter softened
• 2 cups (240 g) confectioners' sugar
• 1 tsp (5 ml) vanilla extract
• 2 to 3 tbsps (30 to 45 ml) heavy cream or milk

Chocolate Ganache Topping:

• 1½ cups (360 g) semi-sweet chocolate chips
• ¾ cup (180 ml) heavy cream
• 1 tbsp (14 g) unsalted butter optional, for shine and a softer ganache

Instructions

• Preheat oven to 350°F (175°C). Line a 9 x 9-inch (23 x 23 cm) baking pan with parchment paper, leaving enough overhang on the sides to lift the brownies out later. For a 9 x 13-inch (23 x 33 cm) pan, increase all ingredients by 50% and expect a slightly longer baking time.
• In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla extract and whisk until fully combined.
  ¾ cup (170 g) unsalted butter, 1 cup (200 g) granulated sugar, ⅓ cup (67 g) light brown sugar, 2 large eggs, 1 tsp (5 ml) vanilla extract
• Add the cocoa powder, flour, and salt and stir gently just until no dry streaks remain. Fold in the chocolate chips and spread the batter evenly into the prepared pan.
  ½ cup (50 g) unsweetened cocoa powder, ¾ cup (94 g) all-purpose flour, ½ tsp (2 g) table salt, ½ cup (120 g) semi-sweet chocolate chips
• Bake for 28 to 32 minutes, or until the edges are set and a toothpick inserted near the center comes out with moist crumbs attached. Avoid overbaking so the brownie layer stays dense and fudgy once chilled. Let the brownies cool completely before adding the peanut butter layer.
• To make the peanut butter layer, beat the peanut butter and softened butter together until smooth. Add the confectioners' sugar and vanilla extract and mix until thick. Add the heavy cream one tablespoon at a time until the mixture becomes thick but spreadable.
  1 cup (255 g) creamy peanut butter, 6 tbsps (85 g) unsalted butter, 2 cups (240 g) confectioners' sugar, 1 tsp (5 ml) vanilla extract, 2 to 3 tbsps (30 to 45 ml) heavy cream
• Spread the peanut butter layer evenly over the cooled brownies, reaching all the way to the edges. Refrigerate the pan for about 30 minutes so the layer firms slightly before adding the chocolate topping.
• Place the chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until melted and smooth. You can also do this on the stovetop over low heat. Stir in the butter, if using, for a softer texture and extra shine.
  1½ cups (360 g) semi-sweet chocolate chips, ¾ cup (180 ml) heavy cream, 1 tbsp (14 g) unsalted butter
• Pour the ganache over the chilled peanut butter layer and spread evenly with an offset spatula or the back of a spoon. Refrigerate for one hour, or until the chocolate layer is firm enough to slice.
• Use the parchment overhang to lift the brownies from the pan. Slice with a sharp knife, wiping the blade clean between cuts for neater layers. Store refrigerated for the thickest peanut butter texture and the fudgiest brownie consistency.

Notes

• These brownies are intentionally rich and slice best once fully chilled.
• Creamy commercial peanut butter works best because natural peanut butter will make the filling oily or too soft.
• If the peanut butter layer feels too stiff while mixing, add another splash of cream until spreadable.
• The ganache will firm up in the refrigerator while still staying soft enough to bite through.

 

 

If you’re making these Layered Buckeye Brownies, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 110g | Calories: 430kcal | Carbohydrates: 43g | Protein: 7g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 55mg | Sodium: 180mg | Potassium: 240mg | Fiber: 3g | Sugar: 35g | Vitamin A: 420IU | Calcium: 45mg | Iron: 2mg

Have you made these Buckeye Brownies? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Layered Buckeye Brownies appeared first on Noble Pig.