It’s no secret that I’m completely and utterly brownie-obsessed. With over 50 brownie recipes (!!) on my site, from my go-to Chewy Brownies to flavorful Toffee Brownies and viral copycat Cosmic Brownies, I’m never far from my next batch of brownies.

For these Malted Brownies, I craved an ultra-chewy texture with unparalleled levels of flavor. Something you just can’t get from a box mix. Something so good, your friends and family will beg you to make them again and again. 

That next-level flavor comes from a powerhouse combination of browned butter and malted milk powder, which add toasty, caramelized notes that complement the rich chocolate flavors exquisitely. 

One taste of these ultra-chewy, crazy-flavorful brownies and you’ll never buy a box mix again!

Sprinkle of Science

How to Make Malted Brownies

Use a Metal Baking Pan

I highly recommend using a light-colored metal baking pan whenever you bake brownies. This is my favorite 8-inch metal pan. Avoid dark metal pans as they can heat too aggressively and cause dry, overbaked edges. 

I do not recommend using glass, ceramic, or silicone baking pans for brownies. These materials don’t conduct heat as well and may cause dry edges, underdone gummy centers, and take longer to bake. Just check out our side-by-side experiment brownies below – it’s the same recipe baked at the same temperature and time, just in a different pan!

Read my full Glass vs. Metal Baking Pans post here.

The Malted Milk Powder

The star ingredient in Malted Brownies! I recommend King Arthur Malted Milk Powder. You can also use Nestle Carnation Malted Milk Powder, found in most supermarkets by the canned milk in the baking aisle, or in the tea and coffee aisle. We haven’t tested using chocolate malted milk powder in this recipe. 

Can I Skip the Malted Milk Powder?

If you don’t have malted milk powder, give my Brown Butter Brownies a try instead. 

Cornstarch in Brownies?

Don’t skip the cornstarch! It’s essential for creating a shiny crust and helps mimic the chewy texture of box mix brownies. I haven’t found a good substitute for cornstarch, but if you experiment, let me know how it goes in the comments below!

Browning the Butter

This adds a fabulous depth of flavor and enhances the texture of these brownies. Don’t worry if you’ve never browned butter before – I’ve included all the easy steps in the recipe below. For some great visuals and more tips, check out my How to Brown Butter post here.

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Malted Brownies

Malted Brownies are ULTRA-chewy, fudgy, and packed with rich brown butter and malted milk powder flavor. No mixer needed for this simple recipe—you'll never go back to box mix brownies again!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Cooling Time 15 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 9 large or 16 smaller brownies

Author Tessa Arias

Ingredients

• 1 stick (113 grams) unsalted butter
• 2 cups (250 grams) powdered sugar*
• 2 large eggs plus 1 egg yolk, cold
• 1 ½ teaspoons vanilla extract
• 2/3 cup (57 grams) natural cocoa powder**
• 1/2 cup plus 2 tablespoons (79 grams) all-purpose flour
• 1/3 cup (53 grams) malted milk powder
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 1/2 cup (85 grams) milk or semisweet chocolate chips
• Flaky sea salt, for finishing, if desired

Instructions

• Preheat the oven to 325°F. Line an 8×8-inch metal baking pan with parchment paper, leaving an overhang, and spray with nonstick cooking spray.
• In a small saucepan set over medium-low heat, melt the butter. Swirling the pan occasionally, continue to cook the butter, increasing the heat to medium. Swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, remove from heat and pour into a large mixing bowl, scraping the brown bits into the bowl.
• Using a rubber spatula, add the sugar to the hot browned butter and combine until a thick paste forms. Let cool until barely warm. Vigorously whisk in the eggs, egg yolk, and vanilla for about 30 seconds, or until very smooth. Whisk in the cocoa powder. With the spatula, fold in the flour, malt powder, cornstarch, and salt until combined. Stir in the chocolate chips. Batter will be very thick.
• Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 30 to 33 minutes, or until the brownies are set and a cake tested inserted into the center has moist crumbs attached. Do not overcook, the brownies will set as they cool. Let cool completely before cutting into squares and sprinkling with sea salt if desired.
• Brownies can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Serving chilled increases fudginess.

Video

Notes

*Skip using organic powdered sugar for this recipe as it will make the batter too thick. If it’s all you have, be sure to sift after measuring and know the final texture may be slightly different than pictured.

**This recipe doesn’t contain a leavener, so you can also use Dutch-process cocoa powder. Just note the brownies will be slightly darker in color and flavor.

Photos by Joanie Simon.

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It’s no secret that I’m obsessed with chocolate. I’ve made my Chewy Brownies well over 100 times. I make my indulgent Chocolate Cake for every birthday. And my Browned Butter Toffee Chocolate Chip Cookies are among my most frequently requested desserts.

So when I set out to create this Cheesecake Bars recipe, I knew I wanted to combine rich chocolate with the roasty, toasty, malty depth of stout beer… but I also craved a fun twist. 

The answer? A graham cracker and PRETZEL crust for some sweet-and-salty magic. 

The texture alone is heavenly, but the addition of that salted pretzel crust takes these bars to another level. 

And trust me, even stout haters will want a second slice of these Chocolate Stout Cheesecake Bars!

Sprinkle of Science

How to Make Chocolate Stout Cheesecake Bars

Use the Right Pan!

Use a light-colored 8×8-inch metal pan like this one for baking cheesecake bars. Avoid using glass or ceramic pans – learn why in my Glass vs. Metal Baking Pans article here.

Can I Make These Cheesecake Bars Without the Beer?

This recipe was designed to include beer. If you need to skip the beer, I recommend trying my Nutella Cheesecake Bars or my Chocolate Cheesecake. 

The Cream Cheese

Use high-quality bricks of full-fat cream cheese (not tubs meant for spreading on bagels). Be sure your cream cheese is totally softened to room temperature before beginning for the smoothest, lump-free cheesecake bars. 

The Chocolate

Stick to using bittersweet baking chocolate bars for best results. We used Ghirardelli and Baker’s brands in testing. Learn more about chocolate substitutions, using chocolate chips, and more in my Chocolate in Baking article here.

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Chocolate Stout Cheesecake Bars

Chocolate Stout Cheesecake Bars feature a velvety smooth chocolate stout cheesecake filling on a salty-sweet pretzel crust, all topped with stout-spiked whipped cream.

Course Dessert

Cuisine American

Prep Time 50 minutes minutes

Cook Time 1 hour hour

Cooling Time 10 hours hours 10 minutes minutes

Total Time 12 hours hours

Servings 9 or 16 small cheesecake bars

Author Tessa Arias

Ingredients

For the crust:

• 1 cup (109 grams) graham cracker crumbs (about 7 whole graham crackers)
• 1 cup (109 grams) pretzel crumbs (about 64 mini pretzels)
• 1/4 cup (50 grams) light brown sugar
• 1 stick (113 grams) unsalted butter, melted

For the filling:

• 4 ounces (113 grams) bittersweet chocolate, chopped
• 1/2 cup (130 grams) stout beer, such as Guinness
• 16 ounces (454 grams) cream cheese, completely softened to room temperature
• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (100 grams) packed light brown sugar
• 1/4 cup (57 grams) sour cream, at room temperature
• 1/3 cup (28 grams) unsweetened cocoa powder, sifted (don’t skip sifting!)
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon instant espresso powder, optional
• 1/4 teaspoon fine sea salt

For the topping:

• 3/4 cup (180 grams) heavy whipping cream, cold
• 4 tablespoons (31 grams) powdered sugar, sifted
• 4 tablespoons (55 grams) stout

Instructions

Make the crust:

• Preheat the oven to 350°F. Line an 8×8-inch metal baking pan with parchment, leaving an overhang.
• In a large mixing bowl, combine all crust ingredients until well combined and evenly moistened. Press the mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup or glass. Bake until fragrant, about 10 minutes. Place on a wire rack to cool completely.
• Reduce oven temperature to 325°F.

Make the filling:

• While the crust is baking, make the filling.
• In a small saucepan, heat the chocolate and beer over medium-high heat, stirring constantly until melted. Remove from heat and set aside to cool to room temperature.
• In a large bowl, use an electric mixer fitted with a paddle attachment to beat the cream cheese, granulated sugar, and brown sugar on medium-high speed until smooth and creamy, at least 2 minutes, scraping down the sides and bottom of the bowl often.
• Add the sour cream and cocoa powder and beat until combined. Pour in the cooled chocolate mixture and mix until incorporated. Add the eggs one at a time, blending after each addition until just combined. Scrape down the sides and bottom of the bowl, then mix in the vanilla, espresso powder, and salt until just combined. Don’t over-mix.
• Pour the batter evenly into the cooled crust. Tap the pan on the counter a few times to release any bubbles.
• Bake at 325°F for about 35 minutes, or until the edges are set and the center has a slight jiggle. Turn off the heat and crack the oven door slightly, letting the cheesecake rest inside for 10 minutes. Transfer the entire pan to a wire rack to cool completely, then cover and refrigerate for at least 6 hours or overnight.

Make the topping:

• When ready to serve, make the topping. In a mixing bowl fitted with the whisk attachment, whip the heavy cream on medium-high speed until soft peaks form, about 4 minutes. Add sifted powdered sugar and mix on low speed until combined. Scrape down the bottom and sides of the bowl, then add the stout and whip on medium-high speed until medium peaks form, about 1 to 2 minutes. Transfer the whipped cream to a piping bag fitted with a star tip.
• Use the parchment overhang to lift the cheesecake out of the pan. Place on a cutting board and slice into bars using a sharp knife. For cleaner cuts, wipe the knife with a warm, damp cloth between slices.
• Pipe rosettes onto each slice and sprinkle with cocoa powder, if desired. Serve immediately.

Notes

Make-Ahead Options:

• With Topping: Store the decorated cheesecake in the refrigerator for up to 1 day.
• Without Topping: Refrigerate undecorated cheesecake for up to 4 days.
• To Freeze: Freeze undecorated cheesecake in an airtight container for up to 2 months. When ready to serve, thaw overnight in the fridge, then add the whipped cream topping.

This post was originally published in 2012 and has been updated with new photos, recipe improvements, additional baking science tips. Photos by Joanie Simon.

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These Double Chocolate Banana Muffins look like they’re from a fancy bakery and are secretly SO easy to make.

I absolutely love making my Banana Bread Recipe when I have overripe bananas – but sometimes, I want an excuse to eat chocolate for breakfast.

So, using my decadent Double Chocolate Banana Bread recipe as a base, I made a few tweaks and created rich, ridiculously moist, tender, crave-worthy muffins.

Pure chocolate-banana bliss.

So if you have overripe bananas begging for a glow-up, look no further than these Double Chocolate Banana Muffins! Adults and kids alike will devour these easy, delicious muffins.

Sprinkle of Science

How to Make Double Chocolate Banana Muffins

Do I Have to Use Espresso Powder? 

A little espresso powder in these muffins helps enhance the chocolate flavor without any noticeable coffee flavor. Feel free to skip it if needed. 

More Recipes You’ll Love:

• Double Chocolate Banana Bread (the loaf version of this recipe!)
• Banana Espresso Chocolate Chip Muffins
• Chocolate Coffee Toffee Crunch Muffins
• Classic Banana Bread Recipe
• Banana Chocolate Chip Muffins

Photos by Joanie Simon.

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Double Chocolate Banana Muffins

Double Chocolate Banana Muffins are MOIST, tender, and so easy to make! These bakery-quality muffins are ready in just 30 minutes!

Course Breakfast, Brunch, Dessert, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 17 muffins

Author Tessa Arias

Ingredients

• 1 1/4 cups (159 grams) all-purpose flour, measured correctly
• 1/2 cup (43 grams) Dutch-process cocoa powder
• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (100 grams) light brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine salt
• 1/2 teaspoon instant espresso powder, optional
• 1/2 teaspoon ground cinnamon, optional
• 1 1/2 cups (354 grams) mashed banana (from about 3-4 very overripe bananas)
• 1/2 cup (114 grams) sour cream, at room temperature
• 2 large eggs, lightly beaten, at room temperature
• 1/3 cup (80 grams) vegetable oil
• 1 teaspoon vanilla extract
• 3/4 cup (128 grams) semisweet chocolate chips
• 1/3 cup (64 grams) mini semisweet chocolate chips, for topping

Instructions

• Preheat the oven to 425°F. Line two standard muffin tins with 17 paper liners.
• In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, salt, espresso powder, and cinnamon.
• In a medium bowl, stir together the mashed bananas, sour cream, eggs, oil, and vanilla. Gently fold the wet ingredients into the dry ingredients until just barely combined. Gently fold in the ¾ cup chocolate chips, being careful not to overmix.
• Divide the batter evenly among the lined muffin tin cavities, filling each to ¾ full. Sprinkle about a teaspoon of mini chocolate chips onto the batter in each cavity.
• Bake until a toothpick inserted into the center (avoiding chocolate chips) comes out clean, about 15 minutes. Let cool completely. Store in an airtight container for up to 3 days.

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Its pure chocolate flavor feels so luxurious, but it’s surprisingly simple to make!

Ganache is incredibly versatile, making it a staple you’ll use again and again in your baking. 

I love using ganache to elevate cakes like my Guinness Chocolate Cake with Irish Buttercream, in the form of heavenly Chocolate Truffles, or as a topping on my fantastic Death by Chocolate Cheesecake. 

The secret to perfect ganache lies in a few simple details, so don’t miss my tips and tricks below and learn how to confidently get it right every time!

Sprinkle of Science

How to Make Chocolate Ganache

The Chocolate

Since ganache has only two ingredients, be sure to use the highest quality ingredients possible for the best flavor. I recommend using baking chocolate for ganache. Chop the chocolate with a serrated knife, being careful not to leave any large chunks. 

Can I Use Chocolate Chips in Ganache? 

While you technically can use chocolate chips, they won’t melt down as nicely because they contain ingredients to help them keep their chip shape. I recommend using baking bars and chopping them yourself for the smoothest texture. 

Don’t Overheat Your Cream!

• Temperature plays a key role in making ganache. 
• If your cream gets too hot, the ganache can turn grainy or separate and won’t emulsify.
• This is especially true for milk or white chocolate, but it can happen with dark chocolate too. 
• Heat your cream just to a simmer before pulling it off the stove.
• If using a microwave, watch it very carefully to avoid overheating. 
• Stopping at a simmer, without letting it get any hotter, will prevent your ganache from splitting. 

Basic Ganache Ratios

The ratio of chocolate to cream greatly impacts the final texture. The right ratio depends on your needs and preferences. Keep in mind that as ganache cools, it thickens and solidifies. Ganache with a higher chocolate ratio (such as for truffles) will set firmer, while ganache with more cream (like for glazes) will stay softer but will still firm up slightly over time. 

Can I Halve or Double the Ganache Recipe?

Yes – simply halve or double the amounts of chocolate and cream for whichever ratio you need, keeping the ratios the same (e.g., 1:1 cream to chocolate). No other modifications needed. 

Can You Freeze Ganache?

Completely cooled ganache can be stored inside an airtight container and frozen for up to 3 months. Allow to thaw in the fridge then let come to room temperature before using. Place in a double boiler, stirring constantly, to gently reheat if needed.

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Chocolate Ganache

Chocolate Ganache is a must-have for any baker! Made with just two ingredients, my quick and easy recipe includes three versatile ratios for making silky-smooth filling or frosting, thick truffle-worthy ganache, and thin, pourable ganache for flawless drips.

Course Dessert

Cuisine French

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 1 1/2 to 2 cups, depending on ratio

Author Tessa Arias

Ingredients

1:1 ratio ganache (for thick glazes, fillings, and frostings):

• 8 ounces (227 grams) chocolate
• 1 cup (240 grams) heavy cream

2:1 ratio ganache (for very thick, almost solid fudge-like ganache for truffles, tart fillings, etc.):

• 8 ounces (227 grams) chocolate
• 1/2 cup (120 grams) heavy cream

1:2 ratio ganache (for very thin, pourable ganache for dipping,drizzling, or whipping):

• 4 ounces (114 grams) chocolate
• 1 cup (240 grams) heavy cream

Instructions

• Coarsely chop the chocolate with a serrated knife then transfer to a heatproof bowl.
• Pour the cream into a small saucepan set over medium-high heat and bring just to a boil. Immediately remove from heat and pour over the chopped chocolate. Let stand for 5 to 10 minutes to allow the hot cream to melt the chocolate and to allow the overall temperature to reduce (emulsions form better at 90 to 110°F).
• Whisk the mixture in one direction until smooth and creamy. This may take a little while – just keep whisking until smooth, cohesive, and shiny.
• If using as a glaze, allow to cool for 15 minutes before pouring. If using for truffles, cover and chill for 1 hour, or until solid yet malleable, before scooping into balls. If using as a frosting, allow to chill for 4 hours, or until almost solidified, before using.

Whipped Ganache:

• To make whipped ganache, let a 1:2 ratio ganache chill in the fridge until thickened, about 1 hour. Whip with an electric mixer fitted with the whisk attachment, slowly increasing the speed to medium-high. Whip until light in color and fluffy in texture. Be careful not to overwhip as this can create a grainy texture. If this happens, reheat the ganache in a double boiler, then strain and start again.

Video

Notes

You can use chocolate chips, but since they have ingredients added to help maintain their chip shape, they may not melt down as smoothly. I recommend using a bar of baking chocolate and chopping, for best results. 

This post was originally published in 2015 and has been updated with additional recipe tips, Baking Science information, and new photos. Photos by Joanie Simon.

The post How to Make Chocolate Ganache appeared first on Handle the Heat.

Yet somehow, in all of that time, I’ve never written a complete guide to chocolate online… until now.

Ready to jump right in?

Sprinkle of Science

Types of Baking Chocolate

Unsweetened Chocolate

Bittersweet and Semisweet Chocolate

Can I Use Bittersweet in Place of Semisweet? Or Vice Versa?

Substituting bittersweet chocolate for semisweet or vice versa will generally work in most recipes, only affecting the taste. The same can’t be said for swapping other kinds of chocolate.

Milk Chocolate

White Chocolate

I have had bad luck baking with Lindt White Chocolate Bars. They melt into an extremely thin,  almost oily consistency and burn or seize very easily. 

The Different Styles of Baking Chocolate

Couverture Chocolate

Coating Chocolate

Chocolate Chips

Can I Use Chocolate Chips in Place of Baking Chocolate?

Sometimes. Chocolate chips won’t always melt down as smoothly as freshly chopped baking chocolate due to some of the added ingredients that help to keep their chip shape during baking (think chocolate chip cookies). For that reason, if ultra-smooth chocolate is an important part of your recipe outcome, such as for dipping anything in chocolate or whipping frostings, you’ll want to stick with baking chocolate for best results. 

How to Store Chocolate

Does Chocolate Go Bad?

Pure dark chocolate doesn’t contain water, so it does not grow bacteria or mold the same way other less shelf-stable foods can (this isn’t always true of filled or flavored chocolates or chocolates with other ingredients, like nuts added in). Chocolate may bloom when exposed to less-than-ideal conditions (see below) but generally is safe to eat even after the sell-by date so long as there are no obvious signs of spoilage, such as mold or a foul odor. 

What is Bloomed Chocolate? Can I Still Eat It?

How to Melt Chocolate

How to Avoid Seizing Chocolate

If you’ve ever melted chocolate only to have it become stiff and grainy, it likely came into contact with a tiny amount of moisture. It’s imperative that all of your equipment, even your hands, are completely dry before touching, chopping, and melting chocolate to avoid it seizing. Even a single drop of water can ruin an entire batch of melted chocolate.

Cocoa Powder vs. Baking Chocolate

Photos by Joanie Simon.

The post Chocolate in Baking appeared first on Handle the Heat.

These cookies are a new favorite in my house. And with my team. And all our family and friends. Yes, they’re truly that amazing!

I’m known for being cookie-obsessed. I have over 100 fantastic cookie recipes on the site, with favorites like my famous Bakery Style Chocolate Chip Cookies, my crazy-popular Soft and Chewy Sugar Cookies, and fun recipes like my Browned Butter Toffee Chocolate Chip Cookies. 

I even wrote a whole cookbook on cookies, full of life-changing cookie tips and tricks, as well as dozens of delicious recipes. 

So, when I decided to create a bourbon-forward cookie recipe, Joe was thrilled (he loves whiskey) and my team couldn’t have been more excited to help me test it out.

We experimented with this cookie recipe about 10 times before nailing the texture and flavor – and our friends and family didn’t mind one bit! Joe even proclaimed these as his new favorite cookie! He’s asked me to make these countless times since.

These bourbon cookies are great for any holiday party or potluck – and they’re the perfect unique Christmas cookie idea! Be sure to check out all my tips just below for the most amazing cookies ever. 

Sprinkle of Science

How to Make Bourbon Rye Oatmeal Chocolate Chunk Cookies

How to Make Chewy, Flavorful Bourbon Cookies

1. Weigh your ingredients. This is my #1 tip for moist, chewy cookies. Measuring by volume (using measuring cups) makes it so easy to accidentally add too much flour, resulting in cookies that are dry, tough, hard, and don’t spread nicely as they bake. I recommend using a digital kitchen scale, but if you don’t have one, use the ‘spoon and level’ method to measure your ingredients. 
2. Don’t reduce the sugar! Sugar does so much more beyond simply sweetening your cookies. Learn more about sugar’s role in baking here.
3. Chill the dough before baking. It’s worth the wait for thick, chewy cookies with amazing flavor, promise! Chill for at least 2 hours, but 24-48 hours is best. Skipping this step will make your cookies flatter with a much more subtle bourbon flavor. Don’t chill longer than 48 hours, as oats tend to zap moisture and will dry out your cookie dough. Learn more about chilling cookie dough here.

What Type of Bourbon do I Need? 

I tested these Bourbon Rye Oatmeal Chocolate Chunk Cookies with Maker’s Mark bourbon. If you use a cheaper brand, keep in mind that your cookies may have a more subtle bourbon flavor once baked.

Can I Omit the Bourbon or Use a Different Alcohol?

Although these cookies are fantastic with bourbon, feel free to experiment with a different dark liquor if that’s all you have on hand. Rum, rye, or a different whiskey should work just fine. Scotch may overpower the cookies, but if you like the flavor of scotch, feel free to give that a try.

If you need to skip the alcohol entirely, I recommend instead trying my Oatmeal Chocolate Chip Cookie recipe here.

What Type of Chocolate for Bourbon Rye Oatmeal Chocolate Chunk Cookies?

• I used a combination of semisweet and bittersweet chocolate for these Bourbon Rye Oatmeal Chocolate Chunk Cookies. 
• This combination gives the perfect balance of sweetness and richness in each bite and complements the bourbon perfectly. 
• I recommend chopping blocks of baking chocolate (like Ghirardelli baking chocolate) for the best flavor and marbling of chocolate throughout each cookie.
• Chocolate chips will work instead in a pinch.

What Type of Oats for Bourbon Oatmeal Cookies? 

Use old-fashioned rolled oats, not quick oats. Old-fashioned oats will give a wonderful chewy texture and a pretty craggly appearance to the cookies. 

Do I Really Need Rye Flour? 

• Yes – a combination of all-purpose flour and dark rye flour is crucial for the flavor and texture of these cookies. 
• We tested these cookies using only all-purpose flour and found the resulting cookies to be much less flavorful, less chewy, and they also dried out faster.
• I used Gold Medal Bleached All-Purpose Flour and Bob’s Red Mill Dark Rye Flour. 
• Dark rye flour brings a fabulous nuttiness to these cookies, adding a beautiful layer of complexity that I just adore.
• If you can’t find dark rye flour, regular rye flour will work, too – but you can grab dark rye flour online here.
• If you cannot use rye flour: Use a total of 2 cups (249 grams) all-purpose flour, and be sure to chill the cookie dough for 24 hours before baking. Skipping this chill period will result in thinner cookies with much less flavor. 

Do I Have to Use Dark Brown Sugar?

Dark brown sugar adds more moisture to these Bourbon Rye Oatmeal Chocolate Chunk Cookies, but if you only have light brown sugar, you can use that instead (1:1 ratio) – just note that your cookies may be slightly lighter in color and less flavorful. 

Can I Halve This Recipe? Can I Double This Recipe? 

Yes – simply double all ingredients to yield approximately 48 cookies, or halve all ingredients to yield about 12 cookies. 

How to Store Bourbon Rye Oatmeal Chocolate Chunk Cookies?

Bourbon Rye Oatmeal Chocolate Chunk Cookies can be stored in an airtight container at room temperature for up to 3 days. To keep the cookies extra soft, store them with a small tortilla or apple core!

Can You Freeze Bourbon Rye Oatmeal Chocolate Chunk Cookies?

Yes! Chill the Bourbon Rye Oatmeal Chocolate Chunk Cookie dough in the fridge for 24 hours, then freeze portioned cookie dough balls topped with chocolate chunks in an airtight container for up to 1 month. Thaw overnight in the fridge before baking as directed in the recipe. Baking straight from frozen will result in cookies with a milder bourbon flavor and less spread (not recommended). Learn why chilling cookie dough before freezing is important here.

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Bourbon Rye Oatmeal Chocolate Chunk Cookies

Bourbon Rye Oatmeal Chocolate Chunk Cookies are the most flavorful cookie you’ll ever try! Packed with chunks of gooey chocolate, oats, rye flour, and the perfect amount of bourbon, these chewy cookies have such incredible depth of flavor. No mixer needed.

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 12 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 37 minutes minutes

Servings 24 cookies

Author Tessa Arias

Ingredients

• 1 1/2 sticks (170 grams) unsalted butter
• 2 cups (400 grams) lightly packed dark brown sugar
• 1 1/4 cups (159 grams) all-purpose flour
• ¾ cup (90 grams) dark rye flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground cinnamon, optional
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 3 tablespoons bourbon
• 1 teaspoon vanilla extract
• 2 cups (180 grams) old-fashioned rolled oats
• 4 ounces (113 grams) semisweet chocolate, chopped into chunks
• 4 ounces (113 grams) bittersweet chocolate, chopped into chunks
• Flaky sea salt, for finishing

Instructions

• In a large bowl, melt the butter. Add in the sugar and stir to combine. Let cool to just warm.
• In a medium bowl, whisk together the all-purpose flour, rye flour, baking powder, baking soda, salt, and cinnamon.
• To the cooled butter mixture, whisk in the egg, egg yolk, bourbon, and vanilla until very well combined. Slowly beat in the flour mixture until just combined. With a rubber spatula, stir in the oats and nearly all of the chocolate chunks, setting aside about ⅓ cup (50 grams) to garnish the cookie dough balls. Cover the dough tightly with plastic wrap and refrigerate until firm, at least 2 hours but preferably overnight.*
• Preheat the oven to 350°F. Line large baking sheets with parchment paper.
• Using a spoon or large spring-loaded scoop, drop 3-tablespoon-sized balls of dough onto a lined baking sheet, spacing at least 3 inches apart. Press a few chocolate chunks into the top of each dough ball.
• Bake for about 12 to 13 minutes, or until the edges are slightly browned. Sprinkle with flaky sea salt. Let the cookies cool on baking sheets for 5 minutes before removing to wire racks to cool completely.
• Cookies can be stored in an airtight container at room temperature for up to 3 days.

Notes

*The bourbon flavor will develop more over time. If you’re okay with a thinner cookie with a very subtle bourbon flavor, go ahead and bake right away.

Highly recommended: If you have the time and want a more bourbon-forward cookie with a chewier consistency, chill the dough in the fridge for at least 24 hours but no more than 48 hours. Chilling the dough for even just 2 hours will yield a slightly thicker, chewier cookie with a subtle but more noticeable bourbon flavor.

Freezing Instructions: First, chill the dough in the fridge for 24 hours to ‘marinate’, then freeze cookie dough balls topped with chocolate chunks for up to 1 month in an airtight container. Thaw overnight in the fridge before baking as directed in the recipe. Baking directly from frozen will yield a less bourbon-forward cookie. Learn more about chilling and freezing cookie dough here.

Photos by Joanie Simon.

The post Bourbon Rye Oatmeal Chocolate Chunk Cookies appeared first on Handle the Heat.

Halloween is one of my favorite holidays. There’s no stress of gift-giving like Christmas, and the food is so much more creative than Thanksgiving. It’s all about having fun… and indulging in chocolate! 

Creating fall recipes, especially for Halloween, is always a highlight for me. You guys have gone crazy for my Halloween Cookies, super spooky Monster Cookies, and my show-stopping Halloween Charcuterie Board. 

In fact, the brownies from that Halloween Charcuterie Board were so popular that I had to create a dedicated post to them with all the tips and tricks you’ll need to make the perfect cobweb brownies. 

These Halloween Brownies take my viral Best Ever Chewy Brownies and top them with a simple white chocolate cobweb that’s perfect for getting the kids involved. This fun and festive treat will surely be a hit with the whole family!

Sprinkle of Science

How to Make Halloween Brownies

The Best Brownie Recipe

My Best Ever Chewy Brownies recipe is one of the most popular recipes on my site – and for good reason! It’s a one-bowl recipe that’s super easy to make with ingredients you may already have in your pantry. For tips on making the most perfectly chewy, rich, chocolaty brownies you’ll ever taste, be sure to read through the Sprinkle of Science box above that recipe.

What Pan Do I Need for Baking Brownies? 

How to Perfectly Slice Brownies

Check out my How to Cut Brownies Cleanly in 5 Steps article for all my tips on slicing brownies perfectly. 

What Type of Chocolate to Use For The Cobwebs?

Decorating Halloween Brownies: How to Pipe Spider Webs 

1. Melt white chocolate or wafers and transfer to a disposable piping bag (or ziplock).
2. One brownie slice at a time, pipe four lines to form a snowflake pattern, stopping a little before the edges of the brownie.
3. Join the ends of each line, arching in towards the middle as you pipe. 
4. Move halfway towards the center and pipe another series of arches between each line. 
5. If space, repeat this for a total of three arched lines. If there isn’t much space left, simply pipe a small circle in the middle, to finish off your spiderweb.
6. Let dry and repeat for all brownie slices. Don’t worry about perfection!
7. If you’re more of a visual learner, follow along to the GIF below:

Can I Double This Recipe?

Need to serve a crowd? Simply double all ingredients in my Chewy Brownies recipe and bake in a 9×13-inch metal baking pan, adding a few minutes to the bake time. You’ll need 2/3 cup (112 grams) candy melts or white chocolate for your spiderwebs.

How to Store Halloween Brownies

Brownies can be stored inside an airtight container for up to 3 days at room temperature or up to 5 days in the fridge. They are even more fudgy when they’re chilled! Please note that the edges of the brownies, once cut, will dry out quickly if not stored inside an airtight container.

Can You Freeze Halloween Brownies?

Halloween Brownies freeze beautifully and are the perfect treat to make ahead before your Halloween party! Simply wrap the whole slab or slices in plastic wrap and place in a freezer bag or airtight container for up to a month. Thaw overnight in the fridge or for a couple of hours at room temperature before decorating and serving.

More Halloween Recipes You’ll Love:

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Halloween Brownies

These Halloween Brownies are as adorable as they are delicious! Quick and easy to make, these spooky brownies are the perfect addition to any Halloween party.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Cooling Time 2 hours hours

Total Time 3 hours hours

Servings 9 large or 16 small brownies

Author Tessa Arias

Ingredients

• 1 batch Best Ever Chewy Brownies
• 1/3 cup (56 grams) white candy melts, or white baking chocolate*

Instructions

Make the brownies:

• Make a batch of my Best Chewy Brownies.
• Allow to cool completely. If time allows, chill the brownies until firm. Once chilled, evenly slice the brownies into 9 large slices or 16 smaller slices.

Melt the candy melts:

• In a microwave-safe bowl, melt white melting wafers or white chocolate in the microwave at 50% power, stirring every 30 seconds, until melted and completely smooth. A double-boiler works just fine for this, if preferred.
• Transfer the melted white chocolate/melting wafers to a disposable piping bag or zip top bag fitted with a small plain piping tip such as Wilton #3, or simply cut a very small hole at the bottom of the bag.

Decorate the brownies:

• One brownie slice at a time, pipe crisscrossing lines on each brownie to create a snowflake pattern, then connect the lines with curved arches to form a spiderweb. Repeat for all brownies.
• Once the spiderwebs have dried fully, place inside an airtight container with pieces of parchment paper or wax paper between stacked layers. Halloween Brownies can be stored at room temperature for up to 3 days, or up to 5 days refrigerated.

Video

Notes

*White baking chocolate will taste the best, but it may not harden unless stored in the fridge. I recommend using Ghirardelli White Melting Wafers, which taste much better than most candy melts and will allow you to store the Halloween Brownies at room temperature, even stacked, without ruining your piping. 

Please note that if using candy melts, you’ll need to move quite quickly while piping, as candy melts seize up and set very quickly, especially if your kitchen is cold. Try melting the candy melts in batches to prevent them from solidifying too quickly in your piping bag. 

I don’t recommend using white chocolate chips for piping. More on this in the Sprinkle of Science box above the recipe. 

Need to serve a crowd? Simply double all ingredients in my Chewy Brownies recipe and bake in a 9×13-inch metal baking pan, adding a few minutes to the bake time. You’ll need 2/3 cup (112 grams) candy melts or white chocolate for your spiderwebs.

Photos by Joanie Simon.

The post Halloween Brownies appeared first on Handle the Heat.

I’ve loved Milano cookies since I was a kid, especially the peppermint variety. It was always such a treat!

I began creating copycat versions of my favorite childhood snacks years ago. There’s something special about taking a store-bought item and creating a homemade version. It’s a fun challenge every time to recreate and improve on the originals.

I have several fantastic copycat recipes already – like my Homemade Oreos, my Cosmic Brownies, and even Copycat Olive Garden Breadsticks. 

These Copycat Milano Cookies are like little bites of nostalgia. And the best part? They’re so easy to make!

Since the Mint Milanos are my favorite, I was most excited to recreate those – but you can customize them to your own favorite flavor. You’ll be the hit of the party with these babies! 

Sprinkle of Science

How to Make Homemade Milano Cookies

What are Milano Cookies?

Sold commonly in grocery stores across the U.S., Milano Cookies are deliciously buttery oval-shaped cookies that are sandwiched together with a layer of chocolate. Based on Italian-style cookies, the cookie itself is a little crisp, slightly crumbly, and somewhat shortbread-like in texture. They are available in a wide variety of flavors, such as Peppermint Chocolate, Orange Chocolate, Raspberry Chocolate, and Milk Chocolate. The same cookies are known as Monaco Cookies in Canada.

Butter Temperature is KEY

It’s important to avoid getting your butter too warm to prevent your cookies from overspreading. About 67°F is perfect. Use an instant-read thermometer for accuracy, but if you don’t have one, see the image below to learn how to tell when your butter is the perfect temperature for creaming. 

Measure Your Flour Correctly: Important for PERFECT Milano Cookies

Measuring your flour correctly is essential to ensuring these Milano Cookies have the perfect texture, spread evenly while baking, and taste amazing. I highly recommend using a digital kitchen scale to weigh your flour, but if you don’t have one, use the spoon-and-level method to measure your flour. This ensures that you don’t accidentally compact too much flour and end up with cookies that are dry, hard, or otherwise lackluster. 

No Leavening Agent?

Much like shortbread and other similar cookies, these Milano Cookies don’t contain baking powder or baking soda. Their only leavening comes from creaming the butter and sugar together. Learn more about creaming butter and sugar here. 

Don’t Reduce the Sugar!

It might seem simple to reduce the sugar to cut down on sweetness, but reducing sugar actually has a big impact on the texture of your cookies. Learn more about sugar’s role in baking here.

Milano Cookie Flavor Variations

• I opted to make Peppermint Milanos using peppermint extract (not mint extract, which can taste like toothpaste), but feel free to experiment with other extracts to make other Milano flavor variations.
• I haven’t tested anything but peppermint, but orange or raspberry would be delicious – just keep in mind that extracts may vary in strength, so start with less and add a little more as needed, to taste.
• Simply omit the mint layer if you prefer the plain chocolate variety.
• You can also use dark chocolate, milk chocolate, or white chocolate if you prefer.

Can I Double This Recipe? 

Yes – simply double all ingredients to yield 24 sandwich cookies. No other modifications needed.

How to Pipe Milano Cookies

1. As you pipe, press into the dough slightly so it doesn’t mound too much.
2. Stop squeezing the dough before you pull away to avoid creating a pointed tip.
3. Don’t worry about any lumps or bumps, as they’ll smooth out when baking.
4. If you want to ensure uniformity in the cookies, you can draw a guide on your parchment paper using a ruler and a pencil. Draw 3-inch lines spaced an inch or two apart, flipping the parchment over so the pencil lines don’t get on the cookies. Eyeballing it works just fine, too!

Milano Cookie Recipe Tools

For these Homemade Milano Cookies, there are a few small and inexpensive tools that make them much easier:

• Ateco plain tip (#808) and a disposable piping bag to pipe out uniform logs of cookie dough.
• You can also use a quart-size bag and simply snip a 3/4-inch hole in the bottom corner to pipe the dough.
• Use a small offset spatula to spread the filling over the cookies.
• Place cookies in jumbo paper cupcake/muffin liners before serving so they look just like packaged Milanos!
• I also recommend using a high-quality rimmed baking sheet to bake your cookies. Learn more about the best (and worst!) baking pans here.

How to Store Milano Cookies

Store Milano Cookies in an airtight container at room temperature for up to 5 days.

Can You Freeze Milano Cookies?

Yes, but for the best flavor and texture, I recommend freezing the baked, cooled cookies before adding the fillings. Place in an airtight container or a freezer bag for up to a month. Thaw for a few hours and allow to come to room temperature before adding the fillings and assembling. 

More Copycat Recipes You’ll Love:

• Homemade Oreos
• Lofthouse Sugar Cookies
• Homemade Fudge Rounds
• Cosmic Brownies
• Krispy Kreme Copycat Glazed Doughnuts

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Milano Cookies

Copycat Milano Cookies look and taste just like the real thing – but bigger and better! The cookies are sweet and slightly crumbly, filled with a smooth chocolate filling. Surprisingly simple to make and ready in just 40 minutes.

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Chilling Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 sandwich cookies

Author Tessa Arias

Ingredients

• 1 stick (113 grams) unsalted butter, at cool room temperature
• 2/3 cup (133 grams) granulated sugar
• 1 teaspoon vanilla
• 1 large egg, at cool room temperature
• 1 1/4 cups (159 grams) all-purpose flour
• 1/2 teaspoon fine salt
• 4 ounces (113 grams) semisweet chocolate chips

Mint Layer (optional)*

• 3/4 cup (94 grams) powdered sugar
• 1/4 teaspoon pure peppermint extract
• 3-4 teaspoons water

Instructions

• In the bowl of an electric mixture, use the paddle attachment to beat the butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the bowl. Add the vanilla and egg and beat to combine. With the mixer on low, gradually add the flour and salt and beat until just combined.
• Transfer dough to a quart-size zip-top bag. With scissors, snip a 3/4-inch hole in one corner (or use a pastry bag with a plain tip). Pipe about 24 logs about 3 inches long, spacing 1/2 inch apart, onto two parchment-lined baking sheets. For best results, chill until firm, about 30 minutes.
• Preheat the oven to 325°F. Bake until cookies are light golden at the edges, about 15 minutes, rotating sheets halfway through. Transfer to wire racks and let cool.
• Melt the chocolate chips in a small heat-proof bowl in the microwave for about 1 1/2 minutes, stirring every 15 seconds, until smooth.
• If desired, in a separate bowl, whisk together powdered sugar, peppermint extract, and 3 to 4 teaspoons of water.
• With a small offset spatula, spread the melted chocolate on the flat side of half the cookies and mint glaze on the other half (if using). Sandwich cookie halves together.
• Cookies can be stored in an airtight container up to 5 days.

Video

Notes

*I’ve included the ingredients and steps to make Mint Chocolate Milanos. Feel free to experiment with other extracts, such as orange or raspberry, to make other flavor variations – just keep in mind that extracts may vary in strength, so start with less and add a little more to taste as needed.

Skip the glaze if you’d prefer plain chocolate filling. 

This post was originally published in 2016 and has been updated in 2024 with new photos, weight measurements, additional recipe tips, and a step-by-step video. Photos by Joanie Simon.

The post Milano Cookies appeared first on Handle the Heat.

One bite of these Chocolate Frosted Sugar Cookie Bars, and you’ll be transported back to being a kid enjoying a delicious treat after school.

I love to take sweet childhood favorites and make them even better.

No one in my family baked from scratch, so most of my after-school treats were Little Debbie or Hostess. That’s why I have created so many copycat recipes, like my Cosmic Brownies, Oatmeal Cream Pies, and Fudge Rounds. 

Though not a copycat recipe, these Chocolate Frosted Sugar Cookie Bars are totally reminiscent of childhood. With fun colors and classic flavors, they are sure to be a big hit with kids of any age. 

I modeled these cookie bars after my crazy-popular viral Soft & Chewy Sugar Cookies. All the same delicious flavors and soft, chewy sugar cookie texture, but in bar form.

Then there’s the frosting. I’m mildly obsessed with this chocolate frosting! It’s super easy to make, requires only a few ingredients, and is perfectly rich, fluffy, and so creamy. 

I hope you enjoy these little squares of nostalgia as much as I do!

Sprinkle of Science

How to Make Chocolate Frosted Sugar Cookie Bars

Tips for Perfect Sugar Cookie Bars

• Measure accurately. If you don’t measure your ingredients with a digital kitchen scale, you could accidentally add too much flour, causing hard, dry, or super cakey cookie bars. If you don’t have a scale, use the ‘spoon and level’ method.
• Oven temperature. Be sure your oven is actually at the temperature it says it is. Learn more about that in my Oven 101 article. If you don’t already have an oven thermometer, grab one now – they’re inexpensive and really help your baking!
• Don’t reduce the sugar! Sugar does so much more than simply sweetening these cookie bars. Learn more about sugar’s role in baking here.

Melted Butter?

In my Soft & Chewy Sugar Cookies recipe, the butter temperature is crucial to preventing the cookies from overspreading – but because we’re making cookie bars here, spreading isn’t an issue. Melted butter gives these cookie bars a great texture and makes them quicker and easier. You won’t even need a mixer for the cookie bar base!

What Type of Cocoa Powder for the Chocolate Frosting? 

Feel free to use any type of cocoa powder you prefer here. When testing these cookie bars, my team and I used Ghirardelli Unsweetened Cocoa Powder, but any type of natural/unsweetened cocoa powder will work. You can use Dutch-processed cocoa instead if preferred. 

Learn more about Natural Cocoa vs. Dutch Process Cocoa Powder here.

What’s the Best Baking Pan for Chocolate Frosted Sugar Cookie Bars?

• This recipe yields perfectly soft and chewy cookie bars, and using a pan that conducts heat effectively is important. 
• I highly recommend using a light-colored metal pan, like my favorite from USA Pan here. 
• I don’t recommend using glass, ceramic, or silicone pans – learn why in my Glass vs. Metal Baking Pans post here. 
• This recipe was written to use an 8 by 8-inch baking pan. If you only have a slightly smaller or larger baking pan, please note that your cookie bars’ thickness will change, so the bake time will also need to be adjusted. 

What if I Don’t Have a Metal Pan?

If you must use glass or ceramic, drop the baking temperature by 25°F and increase the baking time by 5-10 minutes. Note that your cookie bars may be on the drier side, and they might sink more in the middle. 

Can I Double This Chocolate Frosted Sugar Cookie Bars Recipe? 

Sure! Simply double all ingredients and bake in a light-colored metal 9 by 13-inch baking pan, adding a few minutes to the bake time. 

Can I Make These Sugar Cookie Bars into Regular Cookies?

I have a recipe for that! Use my Soft & Chewy Sugar Cookie recipe here. I used that recipe as the base for these sugar cookie bars, making minor adjustments to the recipe to result in perfect, easy cookie bars. Feel free to frost the cooled cookies with the chocolate frosting recipe below and top with sprinkles. You could even turn them into sandwich cookies and roll the edges in sprinkles, making a fun and festive treat.

Do I Have to Add the Chocolate Frosting?

Of course, I wholeheartedly believe that these Chocolate Frosted Sugar Cookie Bars are perfect with the addition of the fudgy frosting – but if that’s not your thing, feel free to skip it!

You could also top these bars with any frosting you’d like! Peanut Butter Buttercream or Cream Cheese Frosting would be delicious! Check out 10+ Buttercream flavor ideas here.

How to Tell When Cookie Bars are Done Baking

Bake your sugar cookie bars until they’re just lightly golden brown on top and the center springs back when lightly pressed. You can also insert a skewer in the middle to check that only moist crumbs are attached. Residual heat will continue to bake the cookie bars through, and they will firm up as they cool. 

How to Serve Chocolate Frosted Sugar Cookie Bars

• Allow the cookie bars to cool completely before slicing. 
• Using a large sharp knife, slice the bars into 16 equal slices. 
• Run the knife under hot water and carefully wipe dry in between cuts for perfect, clean slices.
• If your cookie bar edges are slightly dry (which may happen if you slightly overbake, or if you use a glass, ceramic, or silicone baking pan), feel free to trim the edges off before slicing and serving. 

How to Store Chocolate Frosted Sugar Cookie Bars?

Store Chocolate Frosted Sugar Cookie Bars in an airtight container for 2 days at room temperature or up to 5 days in the fridge. For a super fudgy frosting, serve the bars chilled!

Can You Freeze Sugar Cookie Bars?

Unfrosted Sugar Cookie Bars can be frozen as a whole slab wrapped in plastic wrap and placed inside an airtight container for up to one month. Thaw overnight in the fridge or for a few hours at room temperature before frosting and serving. 

We have not tried freezing the frosted sugar cookie bars; however, the cookie bar edges may dry out in the freezer, and the frosting might weep as it thaws. Let us know how it goes if you give it a try!

More Nostalgic Recipes You’ll Love: 

• Soft and Chewy Sugar Cookies
• Homemade Fudge Rounds
• Homemade Oreo Cookies
• Cosmic Brownies
• Milano Cookies
• Lofthouse Sugar Cookies

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Chocolate Frosted Sugar Cookie Bars

Chocolate Frosted Sugar Cookie Bars are perfectly soft and chewy, with a thick layer of homemade chocolate fudge frosting, all topped with rainbow sprinkles. These bars come together in no time for a super quick and easy crowd-pleasing treat.

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 9 large bars or 16 smaller bars

Author Tessa Arias

Ingredients

For the cookie bars:

• 1 ½ sticks (170 grams) unsalted butter
• 1 cup + 2 tablespoons (225 grams) granulated sugar
• 2 eggs plus 1 egg yolk, at room temperature
• 1 tablespoon vanilla extract
• 2 cups (254 grams) all-purpose flour*
• 1 ½ teaspoons baking powder
• 1/2 teaspoon fine sea salt

For the chocolate frosting:

• 1 1/2 sticks (170 grams) unsalted butter, at room temperature
• 1 1/4 cups (156 grams) powdered sugar, sifted
• 1/3 cup (28 grams) cocoa powder, sifted
• 3 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• Rainbow sprinkles, to decorate

Instructions

• Preheat the oven to 350°F. Line a light-colored metal 8×8-inch baking pan with parchment paper leaving an overhang.
• Place the butter in a large microwave-safe bowl and microwave on 50% power until melted. Alternatively, melt in a medium saucepan on the stovetop. Whisk in the sugar. Let cool to just warm before whisking in the eggs, egg yolk, and vanilla until smooth. Stir in the flour, baking powder, and salt until just combined.
• Use a spatula to press the dough evenly into the pan.
• Bake for about 30-35 minutes, or until lightly golden brown on top and the center springs back when lightly pressed. Place the pan on a wire rack and let cool completely. The center may sink slightly as they cool.

To make the frosting:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Scrape down the bottom and sides of the bowl.
• On low speed, add the powdered sugar, cocoa powder, cream, vanilla, and salt. Scrape down the bottom and sides of the bowl. Increase speed to high and beat for 3 minutes, or until light and fluffy.
• Remove the cooled bars from the pan using the overhang. Frost with a thick layer of frosting. Sprinkle with sprinkles before cutting into squares. Serve or store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

Notes

*Be sure to measure your flour accurately. Use a digital kitchen scale or the ‘spoon and level’ method to avoid accidentally adding too much flour, causing hard, dry, or cakey cookie bars. 

The post Chocolate Frosted Sugar Cookie Bars appeared first on Handle the Heat.

I absolutely love creating copycat nostalgic recipes. I now have quite a few copycat recipes – like my Cosmic Brownies and Krispy Kreme Copycat Glazed Doughnuts. These recipes bring back happy childhood memories, reminding me of a simpler time when all that mattered was my Walkman and my Lisa Frank notebook! 

Emily from Team HTH got the idea to turn those famous Hostess Cupcakes into a homemade cookie. Of course, as a total cookie lover, I was immediately on board. The recipe took SO many tweaks to perfect. We tested them over 10 times before we were satisfied with the flavor, texture, and appearance.

And despite All. That. Chocolate. (I know, it’s a hard job), I still can’t get enough of these cookies. 

The cocoa cookies are soft and slightly cakey in the best possible way. The marshmallow filling is perfectly sweetened without being cloying. The dark chocolate ganache gives a rich, chocolaty finish while balancing the sweetness beautifully. 

And, of course, they wouldn’t be a Hostess Cupcake copycat recipe without those loopy swirls of white icing on top!

Hostess Cupcake Cookies are what nostalgic dreams are made of. I hope you love them as much as I do.

Sprinkle of Science

How to Make Hostess Cupcake Cookies

What is a Hostess CupCake? 

An American childhood staple, Hostess CupCakes are chocolate cupcakes filled with marshmallow, topped with chocolate icing, and finished with swirls of white icing. These iconic treats are available in supermarkets nationwide. As a kid, I remember thinking they were such a special treat. However, I bought a few during testing to compare and was disappointed! The cupcakes were light but dry in texture with a subtle cocoa flavor, the filling tasted of hydrogenated oil with a hint of bland marshmallow fluff, and don’t even get me started on the “chocolate” topping… it was waxy and very muted.

Unfortunately, their recipe must have changed over the years. When I set about creating this cookie recipe, I made sure to take all the nostalgic flavors I remembered as a child, perfecting the marshmallow sweetness, and packing it into a rich, decadent, flavorful cookie that will utterly delight kids of all ages – including your inner child! 

What Type of Cocoa Powder for Hostess Cupcake Cookies? 

• Use unsweetened (aka natural) cocoa powder for these Hostess Cupcake Cookies. 
• We tested this recipe using Ghirardelli Unsweetened Cocoa Powder. Its flavor is more bitter than Dutch-processed and perfectly complements the sweetness of the marshmallow filling. 
• Dutch-processed cocoa powder works differently on a chemical level, so stick with natural cocoa here. 
• Learn more about Natural Cocoa vs. Dutch Process Cocoa Powder here. 

What Type of Chocolate for the Ganache? 

I recommend using bittersweet chocolate for the chocolate ganache, as it perfectly balances the sweetness of the marshmallow filling. Feel free to use semi-sweet instead, but just note that this will increase the sweetness level of the cookies. Learn more about Chocolate in Baking here.

The White Decorative Icing

• We’re using melted white chocolate for the signature curly cues. 
• White chocolate baking bars or white chocolate chips will work. 
• I recommend using a quality piping bag, as a Ziploc bag may split and get chocolate everywhere! 
• You can use a small round piping tip or just cut a small hole from the bottom of the bag (be careful if you do this, though – it needs to be smaller than you think!)
• Of course, if you just want a delicious cookie and don’t want to replicate the Hostess look, feel free to leave the white icing off entirely – or pipe anything else you wish! 

Overview of How to Make Hostess Cupcake Cookies

There are a few steps to this recipe, so here’s a simple breakdown of each step:

1. Make the cookie dough. 
2. Chill the dough for 30 minutes before baking.
3. Press down the centers of your cookies immediately after pulling them from the oven, then allow the cookies to cool. 
4. Make the marshmallow filling.
5. Make the ganache.
6. Fill your cooled cookies with marshmallow filling.
7. Top each cookie with ganache. Allow to set slightly.
8. Make the white icing.
9. Pipe loopy circles of white icing across the center of each cookie.
10. Allow ganache and icing to set before serving. 

How to Make Hostess Cupcake Cookies Ahead of Time

• The chocolate cookies can be baked and the centers pressed down one day ahead of time. Store in an airtight container at room temperature.
• The marshmallow filling can be made a day ahead of time, and stored in an airtight container in the fridge. Bring to a cool room temperature, then re-whip the mixture until light and fluffy before transferring to a piping bag.
• Ganache and icing should be made on the day of assembly.

How to Store Hostess Cupcake Cookies?

Store Hostess Cupcake Cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. If chilled, let set at room temperature for about 30 minutes before serving. Or, enjoy chilled for a deliciously fudgy-textured cookie.

Can You Freeze Hostess Cupcake Cookies?

We haven’t tried freezing these Hostess Cupcake Cookies. Feel free to experiment with freezing the fully assembled cookies, but note that the texture of the cookies will be a little different, and the filling may be runnier after thawing. Alternatively, freeze the portioned cookie dough per the instructions in my How to Freeze Cookie Dough post.

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Hostess Cupcake Cookies

Hostess Cupcake Cookies pack all the nostalgic flavors of Hostess Cupcakes into cookie form! Soft cocoa cookie, filled with marshmallow, topped with rich chocolate ganache. Your new favorite cookies!

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 11 minutes minutes

Inactive Time 2 hours hours

Total Time 3 hours hours 11 minutes minutes

Servings 22 cookies

Author Tessa Arias

Ingredients

For the cookies:

• 1 ¼ cup + 2 tablespoons (175 grams) all-purpose flour
• ½ cup (43 grams) unsweetened natural cocoa powder, sifted
• 1 teaspoon baking powder
• 1 teaspoon cornstarch
• 1/2 teaspoon fine salt
• 1 stick (113 grams) unsalted butter, at cool room temperature
• ¾ cup (150 grams) granulated sugar
• 1/3 cup (67 grams) light brown sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract

For the marshmallow filling:

• 3 ½ ounces (99 grams) marshmallow creme
• 3 ½ tablespoons (50 grams) unsalted butter, at cool room temperature
• ¼ cup + 1 tablespoon (39 grams) powdered sugar, sifted
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt

For the ganache:

• 4 ounces (113 grams) bittersweet chocolate, coarsely chopped
• 2 tablespoons (16 grams) powdered sugar
• 6 tablespoons (90 grams) heavy cream
• 1 tablespoon (21 grams) corn syrup

For the white icing swirl:

• ¼ cup (43 grams) white chocolate chips or chopped baking chocolate

Instructions

Make the cookies:

• In a medium bowl, whisk together the flour, sifted cocoa powder, baking powder, cornstarch, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed until creamy, about 2 minutes. Scrape down bottom and sides of bowl. Add the eggs and vanilla and beat until combined. On low speed, gradually beat in the flour mixture. Dough will be thick and slightly sticky. Cover bowl with plastic wrap or foil and place dough in fridge for 30 minutes to firm up before proceeding.
• Meanwhile, preheat the oven to 350°F. Line baking sheets with parchment paper.
• Once the dough has chilled, use a medium (1 ½-tablespoon size) cookie scoop to place the dough on the prepared baking sheets about 2 inches apart. Roll each dough ball with the palms of your hands until smooth. Lightly wet your palms with water if needed to help with stickiness.
• Bake for 11 minutes, or until just set. While the cookies are baking, clean your cookie scoop. Immediately after removing from the oven, use the bottom of the scoop to push down the center of each cookie, holding for about two seconds before carefully lifting up. The middle of each cookie will be very slightly underdone. Wipe scoop clean as needed. Allow to cool completely before adding filling.

Make the marshmallow filling:

• In the bowl of an electric mixer fitted with the paddle attachment, beat the marshmallow creme and butter on low speed until combined. Scrape down the sides and bottom of the bowl. Mix in the powdered sugar, vanilla, and salt on low speed until combined, then increase to medium-high speed and beat until very smooth, about 2 minutes. Transfer the filling to a piping bag or zip-top bag with the one corner snipped off. Set aside while you make the ganache.

Make the ganache:

• Place chopped bittersweet chocolate and powdered sugar in a heatproof bowl.
• Pour the heavy cream and corn syrup into a small saucepan set over medium-high heat and bring just to a boil. Pour over the chocolate. Cover and let stand for 5 minutes before vigorously whisking until completely smooth.
• Allow to cool and thicken slightly for 5 minutes before proceeding.

Assemble:

• Pipe the marshmallow filling into the center of each cooled cookie, just to the brim and level with the cookie. If your filling is sticking up, lightly wet your index finger and flatten evenly.
• While the ganache is still warm, pour about 1 teaspoon onto the top of a cookie, then use an icing spatula or the back of a metal spoon to gently smooth over the marshmallow filling and close to the edge of the cookie. Repeat with the remaining cookies. If your ganache thickens too much at any point, place in microwave for about 5-10 seconds to thin slightly, and rewhisk. Let cookies set for about 15 minutes before topping with icing.

Make the white icing:

• In a small heatproof bowl, melt the white chocolate chips in 15-second increments, stirring after each, until just melted. Transfer to a piping bag fitted with a small round tip.
• Pipe loopy circles of white icing across the center of each cookie. Let the cookies dry for at least one hour.
• Store cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. If chilled, let set at room temperature for about 30 minutes before enjoying.

Notes

Make-Ahead Instructions:

• Cookies can be baked and the centers pressed down up to 1 day ahead of time. Store in an airtight container at room temperature.
• Marshmallow filling can be made and stored in an airtight container up to 1 day ahead of time in the fridge. Let come to cool room temperature, then re-whip in the mixture until light and fluffy before adding to piping bag.
• Ganache and white icing should be made day of assembly.

Photos by Joanie Simon.

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