As if these flavorful, moist, tender cupcakes weren’t already amazing, add a tangy, silky-smooth cream cheese frosting, and you have the most delicious Easter dessert ever. 

The flavor combination of carrot cake + cream cheese frosting is magical – but it only works if the cake is moist, spiced, and not too sweet. Luckily, these cupcakes check ALL those boxes. 

And yes, they totally count as your daily dose of veggies

Whether you’re making my favorite Classic Scone Recipe for Easter Brunch, or my from-scratch Green Bean Casserole and go-to Ultimate Dinner Rolls for Easter Dinner, these cupcakes are the perfect dessert.

And for those who think that raisins should be banned from baked goods (me!), there are no raisins in this recipe! (but you can add some if you insist).

Sprinkle of Science

How to Make Carrot Cake Cupcakes

Applesauce in Carrot Cake Cupcakes

A little applesauce in this recipe provides moisture, helps create a tender texture, and adds more wonderfully fresh flavor. Be sure to use unsweetened applesauce.

Can I Add Raisins? 

I’m not a raisin fan but feel free to add a few tablespoons of raisins along with (or instead of) the walnuts. 

More Recipes You’ll Love:

• Brown Butter Carrot Cake (a layer cake version of this recipe, but made with brown butter!)
• Red Velvet Cupcakes
• Easter Blondies
• Peanut Butter Pie
• Check out ALL my Easter Recipes here!

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Perfect Carrot Cake Cupcakes

Ultra-moist & fluffy with a hint of spice and a big dose of nostalgia, these Carrot Cake Cupcakes are topped with velvety cream cheese frosting and crunchy walnuts. Easy recipe perfect for Easter, Mother's Day, or any spring celebration!

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 19 minutes minutes

Total Time 44 minutes minutes

Servings 12 cupcakes

Author Tessa Arias

Ingredients

For the cupcakes:

• 1 1/4 cups + 2 tablespoons (174 grams) all-purpose flour, measured correctly
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 cup plus 2 tablespoons (42 grams) finely chopped walnuts, divided
• 1/4 cup (47 grams) neutral oil (like canola or avocado oil)
• 1 cup (200 grams) light brown sugar
• 2 large eggs, at room temperature
• 1/2 cup (125 grams) unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 1/2 cups (148 grams) finely shredded carrots* (about 2 medium carrots)

For the frosting:

• 3/4 stick (85 grams) unsalted butter, at cool room temperature (67°F)
• 1 1/2 cups (188 grams) powdered sugar, sifted (don’t skip sifting!)
• 6 ounces (170 grams) full-fat cream cheese, completely softened to room temperature (brick-style, not spreadable)
• 1 1/2 teaspoons vanilla paste or vanilla extract

Instructions

• Preheat the oven to 350°F. Line a standard muffin tin with paper liners.

Make the cupcakes:

• In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and 1/4 cup (30 grams) of the walnuts.
• In a large bowl, whisk the oil, brown sugar, and eggs until well combined. Stir in the applesauce, vanilla, and carrots. Add the dry ingredients and mix until just combined.
• Use a large cookie scoop to divide the batter among the muffin cups, filling each about 3/4 full, for a total of 12 cupcakes. Bake until a cake tester inserted comes out clean, about 19 minutes. Let cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Make the frosting:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sifted powdered sugar on low, then gradually increase to medium-high to prevent a sugar cloud. Beat for 3 minutes until smooth. (It may look dry at first, but it will come together like magic!). Scrape down the bottom and sides of the bowl and paddle, then add the cream cheese and beat on medium-high for 1 minute until fluffy. Add the vanilla and beat for 30 seconds until fully incorporated. Scrape down the bowl again as needed.
• Frost cupcakes and decorate with remaining chopped walnuts, if desired. Serve immediately or store in an airtight container in the fridge for up to 2 days.

Notes

*Use freshly shredded carrots, not pre-packaged shredded carrots. Fresh carrots contain much more moisture and flavor! Use a box grater or the grating attachment on a food processor to make super quick work of grating.

I used the Wilton 1M open star tip to pipe the cream cheese frosting, but feel free to use your preferred piping tip.

This post was originally published in 2016 and has been updated with recipe improvements, additional Baking Science tips, and new photos. Photos by Joanie Simon.

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These cookies were inspired by my super-popular Soft & Chewy Sugar Cookies – but with a fresh, fruity twist! Half the dough is infused with freeze-dried strawberries for an incredible strawberry flavor without any artificial extracts or excess moisture.

The result? A soft, chewy, fruity cookie with a gorgeous naturally vibrant swirl.

Make these pretty cookies alongside my Baked Strawberry Lemon Doughnuts for Mother’s Day brunch or with my gooey Raspberry Brownies for Valentine’s Day. They’re also perfect for a baby shower!

Sprinkle of Science

How to Make Strawberry Swirl Cookies

Butter Temperature

Make sure your butter is at a cool room temperature – about 67°F. The butter should give slightly when pressed with your finger but still hold its shape. If your butter is too warm, you may end up with sad cookie puddles. 

Can I Use Dried, Fresh, or Frozen Strawberries?

No, these cookies were created to use finely ground freeze-dried strawberries. Substituting fresh, frozen, or dried strawberries will add too much moisture to the cookie dough, preventing you from shaping into swirls.

How to Shape Swirled Sugar Cookies

1. Using a small 1-tablespoon cookie scoop, portion the plain dough into balls. Repeat with the strawberry dough. 

2. Shape each ball into about a 5-inch log, tapering the ends slightly.

3. Gently press one plain log and one strawberry log together.

4. Roll them into a flat spiral shape. 

4. Roll the spiral into a ball, keeping the spiral on top. 

Note: If you notice that the dough is becoming too soft or sticky to handle, place it in the refrigerator for a few minutes to firm back up before proceeding. 

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Strawberry Swirl Sugar Cookies

Strawberry Swirl Cookies feature ultra-chewy vanilla sugar cookie dough swirled with vibrant strawberry-infused cookie dough. Soft, chewy, fruity, and ready in under 1 hour!

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 11 minutes minutes

Total Time 56 minutes minutes

Servings 26 medium cookies

Author Tessa Arias

Ingredients

• 2 1/2 cups (318 grams) all-purpose flour, measured correctly*
• 2 teaspoons baking powder
• 3/4 teaspoon fine sea salt
• 2 sticks (226 grams) unsalted butter, at cool room temperature
• 1 1/4 cups (250 grams) granulated sugar, plus 1/4 cup (50 grams) for rolling
• 1 large egg plus 1 egg yolk
• 1 teaspoon vanilla extract
• 1.4 ounces (40 grams) freeze-dried strawberries**, crushed

Instructions

• Preheat the oven to 350°F. Line baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a large bowl, use an electric mixer fitted with a paddle attachment on medium-high speed to beat the butter and 1 1/4 cups sugar until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the mixing bowl. Add the egg, egg yolk, and vanilla, and beat until combined, scraping the bowl down as needed. Slowly beat in the flour mixture.
• Remove just over half of the dough (about 435 grams) to a large mixing bowl and set aside. To the dough in the electric mixing bowl, add the crushed freeze-dried strawberries and mix on low speed until combined.
• Using a small 1-tablespoon cookie scoop, portion out the plain dough and roll it into balls. Shape each ball into a 5-inch log, tapering the ends slightly. Repeat with the strawberry dough. Press one plain log and one strawberry log together side by side, then gently roll them into a flat spiral shape. Next, roll the spiral into a ball, keeping the spiral on top. Repeat with the remaining dough. If the dough gets too soft or sticky to handle at any point, refrigerate it for about 15 minutes until firmed.
• Place the remaining 1/4 cup sugar in a shallow dish. Roll each ball of dough in sugar to coat evenly. Place the shaped dough on the prepared baking sheets, spacing 2 inches apart, and flatten slightly with your palm.
• Bake for 11 to 12 minutes or until the cookies are set and just beginning to brown at the edges. Cool for 5 minutes before removing to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days. To keep them soft, add a small tortilla to the container.

Video

Notes

*Be sure to measure your flour correctly. Too much flour will create a crumbly dough and tough, hard, bland cookies. Learn more about how to measure flour here.

**I find freeze-dried strawberries most consistently at Kroger, Target, or Trader Joe’s. You’ll likely need two bags. Crush the strawberries in a coffee grinder, small food processor, or small blender until very finely ground. If large chunks remain, sift through a fine mesh strainer before adding to the dough.

Photos by Joanie Simon.

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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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Most days of the year, if you give me the choice between chocolate and fruit flavors, I’ll pick chocolate. But sometimes, I crave something light, bright, and fresh. 

Treats like Lemon Cookies, refreshing Key Lime Pie, and flavorful Raspberry Lemonade Cheesecake Bars steal the show when you’re in the mood for flavors reminiscent of springtime.

These sandwich cookies capture those same classic fruity flavors, all in one adorable little bite.

The sugar cookies are soft, chewy, and the perfect thickness. The raspberry ganache is creamy and perfectly tart. And the drizzle of white chocolate on top balances out the sweetness levels beautifully. I also like to add a sprinkle of freeze-dried raspberries for the prettiest presentation. 

Perfect for Valentine’s Day, baby showers, tea parties, or just indulging on the couch, these Raspberry Cream Sandwich Cookies add a burst of flavor to your dessert repertoire!

Sprinkle of Science

How to Make Raspberry Cream Sandwich Cookies

The Cookies

I took my super-popular Soft & Chewy Sugar Cookies and made a few tweaks so that the cookies would come out a little thinner but just as soft, chewy, and delicious – the perfect vessel for a rich and creamy raspberry filling.

The Raspberry Filling

We tested nearly a dozen (!) different filling variations before perfecting this raspberry ganache. Made with white chocolate, heavy cream, and freeze-dried raspberries, this filling is tart but sweet, smooth, and creamy, with a beautiful pop of color. No food dye needed!

Where to Find Freeze-Dried Raspberries?

Freeze-dried raspberries are available at Target, Trader Joe’s, Whole Foods, Kroger, and also online here.

Do I Have to Roll the Cookies in Sugar?

I highly recommend rolling your cookies in sugar before baking. Skipping this step will impact their wonderful texture, and they also won’t caramelize as nicely, so they’ll lose some flavor, too. Plus, rolling the cookies in sugar creates a beautiful sparkle and helps form those pretty crinkles as they bake and cool.

Can I Make This Recipe With a Hand Mixer?

Yes, a hand mixer will work just fine for this recipe. 

Can I Make These Cookies Larger?

We love using a small 1-tablespoon scoop for these sandwich cookies to create perfectly bite-sized treats that are easy to eat. However, you can definitely make them larger if you prefer! Just keep in mind that larger cookies will take longer to bake. Larger cookies also mean a higher filling-to-cookie ratio, so you may need to adjust the amount of ganache used. 

How to Store Raspberry Cream Sandwich Cookies?

Completely cooled cookies can be stored inside an airtight container at room temperature for up to 4 days. Store assembled Raspberry Cream Sandwich Cookies inside an airtight container at room temperature for up to 2 days or in the fridge for up to 3 days. 

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Raspberry Cream Sandwich Cookies

Raspberry Cream Sandwich Cookies feature adorable sugar cookies filled with luscious raspberry ganache, with a white chocolate drizzle and a sprinkling of freeze-dried raspberries. These cookie sandwiches are sweet, tangy, and so pretty – perfect for Valentine’s Day, baby showers, or just a sweet treat for the family.

Course Dessert

Cuisine American

Prep Time 40 minutes minutes

Cook Time 10 minutes minutes

Total Time 50 minutes minutes

Servings 15 cookie sandwiches

Author Lauren Gray

Ingredients

For the cookies:

• 1 1/4 cups (159 grams) all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 stick (113 grams) unsalted butter, at cool room temperature
• 1/2 cup plus 2 teaspoons (125 grams) granulated sugar, plus 2 tablespoons (25 grams) for rolling
• 1 large egg, at cool room temperature
• 1 teaspoon vanilla extract

For the filling:

• 3/4 cup (15 grams) freeze-dried raspberries*
• 6 ounces (171 grams) white baking chocolate, coarsely chopped
• 1/4 cup + 1 ½ teaspoons (67 grams) heavy cream, cold

For the topping:

• 3-4 whole freeze-dried raspberries crushed, optional
• 2 ounces (57 grams) white chocolate melted, optional

Instructions

Make the cookies:

• Preheat oven to 350°F. Line baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, and salt to combine.
• In a large bowl, use an electric mixer fitted with a paddle attachment on medium-high speed to beat the butter and sugar until light and fluffy, 2 to 3 minutes. Scrape down the sides and bottom of the bowl. Add the egg and vanilla and beat until combined, scraping down the bowl as needed. Slowly beat in the flour mixture.
• Place the remaining 2 tablespoons sugar in a shallow dish. Using a small (1-tablespoon-sized) spring-loaded scoop, divide the dough into balls, then roll in sugar to coat evenly. Place onto prepared baking sheets, spacing 2 inches apart. Flatten slightly with the bottom of your palm.
• Bake for about 9-10 minutes, or until the cookies set and just begin to brown at the edges. Cool for 5 minutes before removing to a wire rack to cool completely.

Make the filling:

• Grind the freeze-dried raspberries into a fine powder (a coffee grinder works perfectly here, or you can place in a ziptop bag and crush with a heavy object, such as a mallet). Sift the powder twice to remove any seeds—sifting once won’t be enough.
• Melt the white chocolate in a double boiler over medium-low heat or in a microwave-safe bowl in 15-second increments, stirring between each round, until smooth.
• Remove from heat and whisk the heavy cream into the melted white chocolate until fully combined. Let sit for 2-3 minutes, then stir in the raspberry powder. Let cool to room temperature.

Assemble the sandwiches:

• Spread 1 heaping teaspoon of cooled filling on the bottom of half the cookies. Top each with the remaining cookies to sandwich.

Decorate:

• Fill a small piping bag or zip-top bag with melted white chocolate and snip a very small opening at the tip. Drizzle chocolate over the tops of each sandwich, then lightly sprinkle with crushed raspberries.

Notes

*Find freeze-dried raspberries next to other dried fruits in stores such as Target, Kroger, Whole Foods, or Trader Joe’s, or online here. 

The post Raspberry Cream Sandwich Cookies appeared first on Handle the Heat.

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.

These thick, chewy blondies are packed with rich peanut butter flavor and a hint of butterscotch (thanks to the brown sugar!), with graham cracker crumbs folded right into the dough.

Layer that heavenly mix with gooey marshmallow fluff and perfectly melty chocolate, and you’ve got the ultimate nostalgic treat.

I love reinventing classic s’mores flavors into easy-to-serve desserts – like my delicious S’mores Fudge Bars, easy S’mores Cookies, and no-bake S’mores Mini Cheesecakes. 

This time, I couldn’t resist adding peanut butter to the mix. It’s seriously dessert heaven! 

These Peanut Butter S’mores Blondies are sure to be a hit with any s’mores or peanut butter lover in your life.

Sprinkle of Science

How to Make Peanut Butter S’mores Blondies

Can I Use Almond Butter Instead? 

While we haven’t tried that here, that swap works perfectly in my Peanut Butter Cookies! So feel free to experiment with using the same amount of almond butter in place of the peanut butter. Let me know how it turns out! 

The Graham Crackers

Pre-made graham cracker crumbs are the easiest option. If you only have whole graham crackers, pulse 4 full cracker rectangles in a food processor until finely ground, then measure out 1/2 cup or 57 grams. Alternatively, place the crackers in a ziptop bag and crush with a rolling pin or mallet until finely ground. 

The Extra Egg Yolk

Don’t skip the additional egg yolk! The added fat from this extra yolk helps create moist and perfectly chewy bars. If you skip this extra yolk, your blondies will be softer, less chewy, and could be a little dry. 

Can I Double This Recipe? 

Sure! Use a 9 by 13-inch pan and simply double all ingredients. Add a couple minutes to the bake time if needed (see note just below about overbaking). 

Important: Do Not Overbake Blondies

Sensory indicators are important here, as these are thick bars and ovens will vary in bake times. Look for the edges to be a light golden brown, with some slight golden browning on the puffed marshmallow filling peeking out. The center should still have a slight jiggle. Be careful not to overbake, as this can lead to dry blondies. 

How to Slice Blondies

For perfect slices, allow the blondies to cool completely. Use a sharp knife and run it under hot water, carefully wiping it dry between each cut.

How to Store Peanut Butter S’mores Blondies?

These Blondies will keep in an airtight container at room temperature for 3 days or in the fridge for 4 days.

Can You Freeze PB S’mores Blondies?

Peanut Butter S’mores Blondies freeze and thaw very well! Be sure to wrap slices individually in plastic wrap and place inside an airtight container to prevent them from drying out. Freeze for up to one month. Allow to sit at room temperature to thaw before serving.

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Peanut Butter S’mores Blondies

Peanut Butter S’mores Blondies are absolutely packed with campfire coziness! These indulgent bars feature two layers of thick, chewy peanut butter blondies stuffed with gooey marshmallow fluff and chocolate chips.

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 26 minutes minutes

Total Time 51 minutes minutes

Servings 16 small or 9 large blondies

Author Tessa Arias

Ingredients

• 6 tablespoons (85 grams) unsalted butter
• 3/4 cup plus 2 tablespoons (175 grams) brown sugar, preferably dark brown¹
• 1/2 cup (135 grams) creamy natural peanut butter, very well stirred²
• 1 cup (127g) all-purpose flour
• ½ cup (57g) graham cracker crumbs³
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg + 1 egg yolk⁴, at room temperature
• 1 1/2 teaspoons vanilla extract
• 1 cup (104 grams) marshmallow creme
• 1 cup (170 grams) semisweet chocolate chips

Instructions

• Preheat the oven to 350°F. Line an 8 by 8-inch light-colored metal pan⁵ with parchment or foil, leaving an overhang on all sides, then spray with nonstick baking spray.
• In a large microwave-safe bowl, melt the butter. Add the brown sugar and peanut butter, stirring until smooth. Set aside to cool.
• In a medium mixing bowl, combine the flour, graham cracker crumbs, baking powder, baking soda, and salt. Set aside.
• Whisk the egg and egg yolk into the cooled peanut butter mixture, one at a time, whisking well after each addition. Add the vanilla extract and stir to combine. Add the flour mixture and stir until just combined. Dough will be fairly thick.
• Press two-thirds of the dough into the prepared pan, spreading evenly to the edges of the pan. Use a spatula to dollop the marshmallow creme around the base layer, then smooth as evenly as possible over the dough. It will be messy, don’t worry about making it perfect. Sprinkle the chocolate chips evenly over the marshmallow.
• Using your hands, pick up portions of the remaining dough and flatten with your palms. Top the marshmallow and chocolate chips with pieces of the flattened dough to cover about two-thirds of the top.
• Bake for about 26-28 minutes or until the center is slightly jiggly, the edges are lightly golden brown, and the marshmallow on top is puffed and lightly golden brown. Be careful not to overbake to avoid dry blondies. Allow to cool in the pan completely. Cut into squares and serve.
• Store leftovers in an airtight container for up to 3 days.

Video

Notes

1. Using dark brown sugar will yield a chewier, richer blondie but may be substituted at a 1:1 ratio with light brown sugar. 

2. Using natural peanut butter that’s been very well stirred as it will yield a much bolder peanut butter flavor; however, conventional peanut butter (Skippy and Jif) work too. You can alternatively experiment with using almond butter at a 1:1 ratio.

3. If you only have whole graham crackers, pulse 4 crackers in a mini food processor until finely ground. Alternatively, place the crackers in a ziptop bag and crush with a rolling pin or mallet until finely ground.

4. Do not skip the egg yolk. Blondies will be softer and less chewy without the additional yolk.

5. I highly recommend using a light-colored metal pan like this one. I don’t recommend using a glass, ceramic, or silicone baking pan here. Learn more about Glass vs. Metal Baking Pans here.

This recipe was originally published in 2014 and has been updated with recipe improvements, additional baking tips, and new photos. Photos by Joanie Simon.

The post Peanut Butter S’mores Blondies appeared first on Handle the Heat.

As a peanut butter fanatic and chocolate lover, I knew I had to put a chocolaty twist on my Peanut Butter and Jelly Cookies.

Nutella’s creamy, nutty flavor pairs perfectly with peanut butter, and wow – this combination in cookie form is practically otherworldly!

These cookies will look gorgeous on your Christmas cookie platters, right alongside my go-to Soft and Chewy Sugar Cookies, crowd-favorite Bakery Style Chocolate Chip Cookies, and nostalgic Hostess Cupcake Cookies. 

I’m so excited to add these unique cookies to my cookie recipe collection. And the best part? They’re ready to enjoy in just 40 minutes – no mixer needed!

If you make these Peanut Butter Nutella Cookies this holiday season, please share a photo of your beautiful bake in the comments below so my team and I can drool over what you’ve made. It truly makes me so happy to know my recipes are part of your holiday celebrations! 

Sprinkle of Science

How to Make Peanut Butter Nutella Cookies

Moist, Chewy, Thick Peanut Butter Cookie Tips:

What Type of Peanut Butter for Cookies?

Can I Use Almond Butter Instead of Peanut Butter? 

We haven’t tried using almond butter in this recipe, but it works just fine in my Classic Peanut Butter Cookies, so it should be fine here, too. Simply swap the peanut butter for almond butter at a 1:1 ratio. Let us know in the comments below if you give this a try!

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

Yes! Simply divide all ingredients in half to yield about 10-11 cookies, or double all ingredients to yield about 42 cookies. No other modifications needed. 

How to Assemble Peanut Butter Nutella Cookies

Assembling these cookies is easy, but it can get a little messy. Just have fun with it! Here’s the simple breakdown:

1. Use a large 3-tablespoon cookie scoop and roll large balls of dough between your palms.
2. Create a well in the center of each dough ball with your thumb.

3. Use a teaspoon or a small piping bag to add 1 heaping teaspoon of Nutella in the well of each cookie.
4. Carefully bring the edges of the dough over the Nutella pocket with your fingers, keeping some of the Nutella peeking out.

5. If your cookies come out of the oven a little misshapen, use a round cookie cutter slightly larger than the cookies and swirl it around each cookie to create a perfectly round cookie. Do this as soon as the cookies come out of the oven before they have a chance to set.  

Can I Make Peanut Butter Nutella Cookies Ahead of Time?

Sure! Fully assemble the Peanut Butter Nutella Cookies and place the balls of dough inside an airtight container in the refrigerator for up to 48 hours. Bake as directed below, adding a minute or so to the bake time. Once baked, pull from the oven and lightly bang the pan on your countertop several times before continuing with cooling instructions. This will help the cookies even out and beautifully show the Nutella.

How to Store Peanut Butter Nutella Cookies

Store Peanut Butter Nutella Cookies inside an airtight container for up to 2 days. The cookies will be even more flavorful the next day, but they will also soften more the longer they sit. 

How to Freeze Peanut Butter Nutella Cookies

• Freeze the fully assembled cookies on a parchment-lined rimmed baking sheet until solid, then transfer to an airtight container. 
• Store in the freezer for up to one month. 
• Before baking, thaw overnight in the fridge, then bake as directed in the recipe, adding a minute or so to the bake time to account for the cold dough. 
• You may also bake cookies from frozen, but note that your cookies will be much thicker. Reduce the oven temperature by 25° and add a minute or two to the baking time. 
• Because you’ll be baking cold cookie dough either way, I recommend lightly banging the pan on your countertop several times immediately after pulling the cookies from the oven for beautiful, evenly spread cookies.

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Peanut Butter Nutella Cookies

Peanut Butter Nutella Cookies are thick, chewy, soft peanut butter cookies stuffed with gooey, decadent Nutella. This quick and easy recipe doesn’t even need a mixer, so it’s perfect for the holidays!

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 14 minutes minutes

Total Time 39 minutes minutes

Servings 21 cookies

Author Tessa Arias

Ingredients

• 1 stick (113 grams) unsalted butter
• 1 cup (270 grams) creamy natural peanut butter*, very well stirred
• 1 cup (200 grams) packed light brown sugar
• 3/4 cup (150 grams) granulated sugar
• 2 1/2 cups (318 grams) bleached all-purpose flour**
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• 2 large eggs, at room temperature
• 1 tablespoon milk, any kind
• 1 teaspoon vanilla extract
• ¾ cup (222 grams) Nutella

Instructions

• Preheat the oven to 350°F. Line large rimmed baking sheets with parchment paper.
• In a microwave-safe bowl, microwave butter in 20-second bursts until melted. Add the peanut butter and stir until well combined. Add in the sugars and whisk together. Set aside to cool until just warm.
• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
• To the cooled butter mixture, add the eggs, milk, and vanilla and whisk very well until thoroughly combined. Add the flour mixture and stir with a sturdy spatula until combined.
• Using a large spring-loaded cookie scoop, form the dough into 3-tablespoon rounds. Roll between your palms to smooth. Using your thumb, create a well in the center. Add 1 generously heaping teaspoon of Nutella and only slightly seal it with dough. Keep a generous amount of Nutella visible. This process is a bit messy, but have fun with it! Place on baking sheet with the visible Nutella facing up. Repeat with remaining dough balls, spacing about 3 inches apart.
• Bake for about 14 minutes, or until lightly brown at the edges.
• Let cookies cool for 5 minutes on the baking sheet before removing them to a cooling rack to cool completely.
• Store cookies in an airtight container for up to two days. The longer they sit, the softer they’ll become.

Video

Notes

*I recommend using natural peanut butter, such as Kirkland Organic, that’s been very well stirred as it will yield a much bolder peanut butter flavor; however, conventional peanut butter (Skippy and Jif) work well too.

**It’s important to use bleached all-purpose flour in this recipe, and measure your flour correctly. I used Gold Medal Bleached. Unbleached flour, especially with a high protein content like King Arthur flour, will cause the dough to be drier and more crumbly. If that’s all you have, reduce the amount of flour by 1-2 tablespoons.

Photos by Joanie Simon.

The post Peanut Butter Nutella Cookies 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.