Peppermint Brownie Cookies

It is that time of year again! I am participating in one of my all-time favorite traditions, the Rodelle Cookie Campaign!

Nothing says Christmas in our house like these Peppermint Brownie Cookies! Every year my husband and I order peppermint bark to enjoy throughout the season. You can use peppermint bark for these or white chocolate with peppermint candy crumbles. Both are delicious!

These cookies are so soft filled with melty chocolate chunk. They pair perfectly with the white chocolate and peppermint crunch! You can definitely make them smaller, but I have found that 4 oz of dough make the perfect gifting size.

The secret to the thick brownie texture is underbaking them and letting them set cooling for at least an hour before decorating.

I used Rodelle organic vanilla extract and gourmet cocoa powder. These are the two ingredients I think should always be the best quality you can find since they have the biggest flavor profile of the cookie.

I also always use salted butter. This seems very controversial in the baking world, but I love the salt with rich chocolate.


1 cup of cold salted butter cut into chunks

1 1/4 cup of dark brown sugar

1/2 cup of granulated sugar

2 eggs at room temp

2 tbsp of vanilla extract

1/2 cup of baking cocoa

1 tsp of cornstarch or vanilla instant pudding

3/4 tsp of baking soda

1 1/4 cups of cake flour

1 1/4 cups of AP flour

1 cup of dark chocolate chips or chunks

1 cup of white chocolate chips or baking bars

1 cup of peppermint bark pieces or crushed candy canes


Preheat the oven to 400 degrees.

Whip the butter and sugars together for at least 3 minutes.

Add eggs and vanilla

Whip for another 3 minutes at high speed

Next whip in your cocoa until combined

Slowly add in the flours, baking soda, and corn starch

Do not over mix, but make sure the flour is mixed in

The batter should be very thick, fold in the chocolate chips

Weigh out 4 oz of dough and roll into balls (think tennis ball size if you don’t have a scale)

Refrigerate for 15 minutes

Line a baking sheet with parchment paper and give your cookies plenty of room to spread, I like to press down with my fingers to help the spread and add texture

Bake for 10 minutes

The edges should be set and the middle should look underbaked, be careful here because the bottoms burn fast in the high heat

Let cool for at least an hour

Melt the white chocolate and dip or drizzle, top with peppermint bark or crushed candies

You can store at room temp for up to 5 days

Happy baking!!!

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Caramel Espresso Chip Cookies

What is it about Christmas that just makes you crave warm cups of espresso? Or is it just me?? These cookies are inspired from one of my favorite drinks. Espresso with caramel and mocha sauce.

These chewy chocolate chip cookies have dark chocolate chips, espresso chips, and are stuffed with caramel. They are perfect for any holiday cookie exchange or late night snack!

I created these cookies as part of the #rodellebakingchallenge ! I am so excited to share their give away. If you have been following me for a while you know the Rodelle vanilla extract is my all time favorite.


1 stick room temperature salted butter

1/3 cup of granulated sugar

3/4 cup of light brown sugar packed

2 large eggs

1/2 cup of instant vanilla pudding mix

2 tbsp of Rodelle vanilla extract

1 tsp of baking soda

1 tsp of cinnamon

1 cup dark chocolate chips

1 cup espresso chips

12 chewy baking caramels


Preheat oven to 350

In a mixer whip the butter and sugars

Add in the extract, eggs and pudding mix

Slowly mix the cinnamon, baking soda and flour

Hand fold in the chips to prevent over mixing

Roll into 12 even balls

Push the caramel into the middle of each until covered

Flatten slightly to the size you like these do not spread much

Decorate with sprinkles!

If you do not have espresso chips just add another cup of dark chocolate chips and 2 tbsp of instant espresso powder

Enter to win Rodelle’s baking challenge! Follow @rodellevanilla on Instagram. Bake one of the influencer collab recipes and tag them at #rodellebakingchallenge !

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Quick Chewy Chocolate Chip Cookies

How in the world is it only two weeks to Christmas already!!!! This is my all time favorite time of year. I have been preparing for weeks and now it is flying by so fast! We are having a Christmas party at the end of the month and I have been experimenting with lots of recipes to find the best to serve at the party. These cookies definitely made it!

I have been combing through recipes on Pinterest trying to find the ultimate chocolate chip cookie that doesn’t take me all day. These cookies come together in about 15 minutes and are so perfect for my cookie style. They are soft and chewy with slightly crisp edges. All the chocolate chips are melty and gooey. 

Here are a few tips for your cookie making magic. Freeze some of your chocolate chips. I like to do an assortment of chocolates with room temp chunks and frozen chips. This helps them hold their shape while the chunks gets super melty. Bring your butter and egg to room temp before making your batter. Use parchment paper for these. If you use any tip make sure it is this one. This paper keeps the cookies from over browning and no mess. 


2 cups of assorted chocolate chips/chunks

1 egg room temp

1 stick of salted butter room temp

3/4 cups of dark brown sugar

1/2 cup of granulated sugar

2 tbsp. corn starch

1 tsp baking soda

1 1/2 cup of AP flour

2 tbsp. of vanilla extract

holiday sprinkles of your choosing!

Preheat the oven to 350 degrees. Line your baking pan with parchment paper. 

In a mixer add your butter and sugar. Whip until light and fluffy (around 3 minutes). Add in the vanilla and the egg. Start adding in your dry ingredients. Slowly mix until combined. Do not over mix. Add in the chocolate and sprinkles. Put in the fridge for about 5 minutes. Drop in even sized balls of dough on the parchment  paper. Bake until the edges and tops are barely golden brown. About 7-10 minutes. I bang my pan after I pull them out of the oven to get rid of any extra air. Let rest about 3 minutes before moving to a cooling rack. Makes about 12 large cookies.

I hope you enjoy! PS. I am using a new blog layout and I haven’t figured out the recipe portion yet. I will soon! 

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Soft Chocolate Gingerbread Cookies and Giveaway Time!

soft chocolate gingerbread

This post is in collaboration with Rodelle Vanilla! All opinions are my own. I am so excited to be part of their cookie campaign again this year. Stop by their website to check out all the other ambassador’s cookie recipes!

It is finally that time of year! Let the Christmas cookie chaos  begin! I have been practicing with dough recipes for weeks now. Last weekend we picked up a fresh cut tree and once the house started to smell like that sweet pine I was more inspired than ever.

soft chocolate gingerbread

Do you change your Christmas décor theme every year? Or do you keep it the same? We change ours, but filter in all of our favorite pieces. This is our first year in the new house so we wanted everything to be extra cozy with the big fireplace and the hard wood floors. Everything is red and black buffalo check with faux fur and mixed textures.

soft chocolate gingerbread

I am very excited to announce the first giveaway on Kelliericecakes in collaboration with Rodelle Vanilla! Entry is so simple. Just make sure you are following Kelliericecakes on Instagram and RodelleVanilla on Instagram, leave me a comment on my giveaway Instagram post letting me know what you are most excited about baking this holiday season, and that is it! The giveaway will last 12-2-2018 through 12-9-2018. Comment as many times as you would like! Rodelle will send the winner some of my favorite products to use during the holidays- 8oz cocoa, 2ct vanilla bean, 4oz vanilla paste, and 4oz vanilla extract.

soft chocolate gingerbread

Ok ok ok back to these soft chocolate gingerbread cookies. My favorite thing about this recipe is how they hold their shape while still being able to handle all the extra decorations. I like to dip mine in chocolate. For these I alternated with peppermint white chocolate and dark chocolate.

soft chocolate gingerbread

These cookies taste great alone, with buttercream, or royal icing. I tweaked the recipe my mom has always used to get this thick chewy texture with a hint of chocolate.

soft chocolate gingerbread

soft chocolate gingerbread

Soft Chocolate Gingerbread Cookies and Giveaway Time!
Recipe Type: Holiday Baking
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 12
Soft chewy chocolate gingerbread perfect for your favorite holiday cut out.
  • 1 large egg at room temp
  • 3/4 cup of molasses
  • 1 tsp of Rodelle vanilla extract
  • 1/2 cup of sugar
  • 1/4 cup packed dark brown sugar
  • 1 stick of room temp salted butter
  • 2 tbsp of Rodelle cocoa powder
  • 2 1/4 cups of flour plus more for the cut outs
  • 1 1/2 tsp of baking powder
  • 1/2 tsp of baking soda
  • 1 tbsp of cinnamon
  • 1 tbsp of ground ginger
  • 1/2 tbsp of ground nutmeg
  1. Preheat the oven to 350 degrees
  2. In a mixture whip the butter and sugars for 3-5 minutes until pale and airy
  3. Add in the vanilla, egg, and molasses
  4. Mix in the cocoa powder
  5. Sift together the flour, baking powder, baking soda, and spices
  6. Add in slowly until fully incorporated
  7. If using a standing mixture make sure to scrap the bottom in between mixing
  8. Wrap the dough in plastic wrap and place in the fridge for 15 minutes
  9. Lightly flour your working space and roll out the dough to 1/2 inch
  10. Cut out the shapes you choose and place on a parchment paper lined baking sheet
  11. Bake for 6-8 minutes until set and very lightly browned
  12. Cool on the baking sheet before moving
  13. Decorate once fully cooled
  14. If you want them dipped in chocolate just melt down your favorite chocolate without anything added
  15. Dip and let dry chocolate side up
  16. Flip and decorate

soft chocolate gingerbread

soft chocolate gingerbread

If you try out this recipe make sure you tag me @kelliericecakes so I can see all your work! Don’t forget to enter the giveaway!

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Toasted Coconut Brown Sugar Thumbprint Cookies

christmas cookies

Wowee that was a mouth full! This chewy brown sugar cookies are rolled in coconut then toasted to perfection before filling the middle with chocolate hazelnut spread. These cookies stayed perfectly soft and chewy for several days after baking! I honestly liked them even better the day after baking. They were delicious warm from the oven, but the brown sugar was so much more prominent the following day.

christmas cookies

If you aren’t a fan of coconut you can easily skip it, but I looooooved toasted coconut! Rodelle launched another cookie campaign this year and I am so excited to be a part of it! A lot of the brand ambassadors came together to bring you Cookies By The Dozen ! Check out the link to see all the other cookie recipes!

Cookie with Rodelle

These are easy to package for gift giving! While the center never truly sets you can layer with parchment paper to avoid a mess. I think they look amazing in cookie tins. I used a healthy amount of Rodelle Vanilla Extract and a sprinkle of the Rodelle Organic Cocoa. These cookies remind me of a super soft chocolate chip cookie, minus the chocolate chips!

Cookie with Rodelle

Cookie with Rodelle


Toasted Coconut Brown Sugar Thumbprint Cookies
Recipe Type: Cookies
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 12-18
Chewy brown sugar cookies rolled in toasted coconut topped with chocolate hazelnut filling.
  • 1 cup of chocolate hazelnut spread
  • 2 cups of sweet coconut shredded
  • 3 eggs room temp
  • 2 1/4 cups of flour
  • 1 1/2 sticks of unsalted butter softened
  • 1 tsp cornstarch
  • 1 cup of brown sugar
  • 1/4 cup of granulated sugar
  • 1 tsp salt
  • 2-3 tsp of Rodelle Vanilla extract
  • 1/4 cup of cocoa powder (optional)
  1. Preheat the oven to 325 degrees
  2. In a mixture combined the sugars and butter on medium speed for several minutes until very fluffy
  3. Add in 1 egg and the vanilla extract
  4. Add in the flour, cornstarch and salt until just combined
  5. Roll the dough into uniform balls and place on a baking mat or parchment paper in a pan
  6. In a bowl mix the remaining eggs
  7. In another bowl add the coconut
  8. Dip each dough ball into the egg then the coconut
  9. Place on the baking sheet and freeze for 3-5 minutes
  10. Use your finger or a spoon to make an indention in each dough ball
  11. Bake for 8-10 minutes
  12. Just until the coconut starts to toast do not over bake
  13. Let cool then add a spoonful of chocolate hazelnut spread into the indention of each cookie
  14. Sprinkle with cocoa powder

Cookie with Rodelle

Don’t forget to check out all the other recipes! Happy baking!

Cookie with Rodelle

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Cotton Candy Meringue Nests

cotton candy meringue cookies

cotton candy meringue cookies

Today’s post is going to be so quick and easy I am almost embarrassed to share. These easy cotton candy meringue cookies took about 10 minutes of prep time and 1 hour of cook time. Seriously one of the easiest treats I’ve made in ages.

I was decorating my little brother’s birthday cake when Patrick’s daughter wondered into the kitchen. Lately, the kids have been so wrapped up in Pokemon that they really haven’t asked to help out in the kitchen. So when Sophia asked if we could make cookies for dessert I needed to find something fast and easy.

cotton candy meringue cookies

These meringue cookies were inspired by the sprinkles sitting on the counter in all honesty. I had never made a meringue cookie before, but I knew they were fairly simple. So into the bowl I tossed my egg whites, cream of tartar, and sugar. Boom and done.

So here it is… the easiest cookie recipe… ever.

Cotton Candy Meringue Nests
Recipe Type: cotton candy meringue cookies
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 12 cookies
Easy meringue cookies that taste a lot like cotton candy!
  • For the cookie
  • 4 egg whites at room temp
  • 1/8 tsp of cream of tartar
  • 3/4 cup of sugar
  • 2 tbsp of vanilla extract
  • food coloring if you choose
  • sprinkles
  • For the frosting
  • 1/2 cup of unsalted butter
  • 2 cups of powdered sugar
  • 1 tbsp of vanilla extract
  • 1 tsp of heavy cream
  1. Preheat the oven to 200 degrees and line a baking sheet with a mat or parchment paper.
  2. In a clean dry mixing bowl whip the egg whites and cream of tartar.
  3. After about 2 minutes slowly add in the sugar.
  4. When the mix begins to resemble whipped cream add in the extract and food colorings.
  5. Whip until you can turn the bowl upside down and the egg whites stay put!
  6. Fill a pastry bag or ziplock with the egg whites and pipe onto the pan.
  7. I made little nests.
  8. Add sprinkles.
  9. Bake for one hour until firm and crisp.
  10. Do not let brown.
  11. Let cool for 20 minutes.
  12. For the frosting:
  13. Whip the ingredients on medium high for about 5 minutes then pipe into the meringue nests.
  14. Sprinkle again :p

cotton candy meringue cookies

You can definitely skip the buttercream, but I think that adds to the cotton candy flavor. Feel free to change up the shape too! These are so fun to make and easy to customize! Perfect melt in your mouth goodness.

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Triple Chocolate Chip Cookies

triple chocolate chip cookies

triple chocolate chip cookies

One of the best parts of only giving myself one cheat day a week is having 6 days to brainstorm these concoctions. I’m now heading into my 4th week of eating clean and I am wishing I had thought to remake these cookies. Triple chocolate chip cookies are now a thing in our house. These cookies measure about 4 1/2 inches wide. They are soft, chewy, and oooooh so chocolatey.

triple chocolate chip cookies

I drizzled dark chocolate and white chocolate on alternating cookies. The kids were skeptical at first. They have a hard time believing there is white chocolate. According to them chocolate is brown and anything white is icing. I say that is fair. The white chocolate drizzle does add a really nice vanilla flavor where the dark chocolate adds enough bitterness to break up the triple chocolate inside the cookie.

triple chocolate chip cookies

I scrolled through dozens of chocolate chip cookie recipes online that were quoted as “the best”. I know everyone has a different idea of what “the best” is. Patrick thinks a cookie that is super chewy and close to cake-like with lots of melty chocolate is the best. I personally love something a little closer to the classic Nestle recipe. Slightly crispy on the outside and very soft in the middle.

triple chocolate chip cookies

These cookies have the slightest crunch on the very outside, but the rest of the cookie is so soft and soooo packed with chocolate. Using dark brown sugar helps give almost a toffee like flavor which is definitely my favorite!

triple chocolate chip cookies

triple chocolate chip cookies



Triple Chocolate Chip Cookies
Recipe Type: Cookies
Prep time:
Cook time:
Total time:
Serves: 12
Triple Chocolate Chip Cookies
  • 3 cups of chocolate chips- milk, semi sweet, and dark
  • 2 eggs at room temp
  • 2 sticks of unsalted butter room temp
  • 1 cup of dark brown sugar
  • 1/2 cup of granulated sugar
  • 2 1/4 cups of AP flour
  • 1/4 cup of cornstarch
  • 1 tsp of salt
  • 1 tsp of baking soda
  • 2 tbsp of vanilla extract
  • 1 tbsp of water
  1. Cream together the butter and sugars until pale and fluffy.
  2. Add the eggs 1 at a time.
  3. Mix in the vanilla.
  4. In a mixing bowl whisk the dry ingredients.
  5. Pour into the butter mixture mixing at low speed.
  6. Mix on low until fully incorporated.
  7. Add the in the tbsp of water.
  8. Fold in the chocolate.
  9. Roll 3 tbsp of dough into uniform size dough balls.
  10. Freeze for 30 minutes.
  11. Preheat oven to 325 degrees.
  12. Line a baking sheet with parchment paper or a silicon baking sheet.
  13. Bake about 5 cookies at a time for 10 minutes or until center has just barely set.

If you are trying to eat healthy- I am so sorry! BUT once you try these triple chocolate chip cookies there is no going back. I know they will be your favorite!

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Royal Icing For Cut Out Cookies

royal icing

There is a little story about this royal icing. I decided I wanted to make little cut out cookies for all my friend’s children this Christmas. I started with my gingerbread recipe then my go to sugar cookies. I tried a chocolate chip shortbread and some chocolate shortbread.

Now the night before I knew I wanted to ice these I made sure I had all my cookies ready to go. All separated into little freezer bags waiting to be iced. I woke up extra early and drove over to Michael’s to pick up a few extra food colorings and a few more piping tips. Who knew the craft store would be poppin at 9am. I stood in line with my handful of items for 30 minutes then drove back home. After setting up my sugars and food coloring I realized something… I forgot to buy meringue powder.

royal icing

There was no way  I was getting back into that line so I started browsing the internet. There are a lot of ways to pasteurize your own eggs so I made a very basic icing recipe, but I heated the eggs over a pot of boiling water to help kill off any bacteria.

royal icing

If I learned anything this weekend it is definitely to plan ahead when making an iced cut out cookie. There is so much time in drying each layer. A few times I tried to rush and my icing would just melt into another color. Do one batch at a time. Have all your piping bags ready. Icing colored and covered with plastic wrap until you are ready to use it. It takes forever for each layer to dry, but some how they dry so fast when you need to sprinkle. So definitely have all your accents ready to go.

You can see with my gingerbread men there is a slight variance between some of them. I made the icing way to thick my first go and the next morning I made another batch thinning out my flood icing. The hard part is finding that perfect consistency that can make a border then still have enough liquid to very quickly fill the border. Practice and patience are huge here. At one point a was working on the very last color in my icing layers and Patrick watches me and says “hmm it looks so easy in all the videos.” That is so true. All the research I did before trying these out and that is definitely what I took away from it all – it is not easy. Once I got the hang of it I really was on the finally touches. The little red scarves. I had the perfect consistency on that red and the red sugar held it together so nicely.

Patrick and I did go to a friend’s birthday party while all my little cookies were drying. We had a great time and it was really nice to have a reason to dress up a little. By the time we got back all my cookies were dry and ready to be packed away.

Royal Icing For Cut Out Cookies
Recipe Type: Baking, Dessert
Prep time:
Cook time:
Total time:
Serves: 12 cookies
A royal icing recipe you can make from items you probably already have at home!
  • 3 cups of powdered sugar, with more for thickening up
  • 2 egg whites
  • 1/2 tsp of cream of tartar
  • 3 tbsp of cream
  • clear vanilla flavor
  • food coloring
  • sprinkles (optional)
  1. Create a double boiler by boiling water in a small pot.
  2. Top with a mixing bowl that rests just on top of the pot.
  3. Add the egg whites, vanilla, and 2 cups of sugar to the bowl.
  4. Whisk very quickly until the mix is hot to the touch.
  5. To be EXTRA safe you can heat to 150 degrees, but I just eye balled mine.
  6. Pull off the heat and add 1 tbsp of cream.
  7. Whisk quickly.
  8. You should be able to cut with a butter knife and it takes 10-15 seconds to seal back over.
  9. Use the cream and sugar to thicken and loose the mix.
  10. Add your food color. ( I prefer gel)
  11. Use separate bowls for individual colors and keep the main mix to the side in case you need a thickener.
  12. I used Wilton tips 3 and 4.
  13. Make sure you leave at least 15 minutes dry time between ever color. Best to let cookies dry on the counter over night once complete.
  14. The icing will keep a lot of moisture in the cookie itself.

Get creative with your designs! I found so many ideas on Pinterest and tons of inspiration at the craft store. Happy Holidays!

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Easy Sugar Cookie Cut Outs

christmas cookies

christmas cookies

Every year without fail I hear the first Christmas song and I find myself in the kitchen mixing together this sugar cookie dough. Something about sugar cookies just screams Christmas to me. These cookies have a lot of vanilla and a hint of almond. This dough makes a great cut out cookie because it does not spread.

christmas cookies

I remember the first few times I made sugar cookies with cut outs and I didn’t know you had to chill the dough… They pretty much all spread into one huge sheet cookie. After many mistakes and lots of practice I believe I have it down to a science.

Soft buttery centers with a lightly crisp corner. I actually prefer them the next day. If you let them sit in a air tight container or bag they have a much nicer crumb. They taste delicious either way.

christmas cookies

You definitely cannot forget the sprinkles! Christmas sprinkles are my all time favorite. I cannot wait until this time of year when I get to break out all my favorites in my sprinkle collection! These little white snow flakes are adorable and go with everything. I am also a sucker for all colored jimmie sprinkles.

Easy Sugar Cookie Cut Outs
Recipe Type: Cookies
Prep time:
Cook time:
Total time:
Serves: 12 cookies
Buttery vanilla sugar cookies with a hint of almond.
  • 1 and 1/2 sticks of room temp salted butter
  • 1 cup of sugar
  • 1 egg
  • 1 tsp of water
  • 1 tbsp of vanilla extract
  • 1/3 tbsp of almond extract
  • 2 1/2 cups of flour
  • 1/2 tsp of baking powder
  • For the icing:
  • 1/4 cup of light corn syrup
  • 3 cups of powdered sugar
  • 1/2 tsp of almond extract
  • 1 tbsp of whipping cream
  1. In a large mixing bowl beat the butter and sugar until pale and fluffy.
  2. Add the egg.
  3. Beat until incorporated and very fluffy.
  4. Add the extracts and water.
  5. Mix in the flour and baking powder at a low setting.
  6. Flour your hands and shape the dough into a ball.
  7. On a lightly floured surface roll out the dough to about 1/4 inch thick.
  8. Refrigerate for 30 minutes to set the butter.
  9. Preheat the oven to 325 degrees.
  10. Use different cookie cutters to cut out the dough.
  11. Line a baking sheet with parchment paper or a silicon sheet.
  12. Lay out the cookie cut outs and refrigerate again for 15 minutes.
  13. Bake for 8-10 minutes.
  14. The edges should just barely start to turn golden.
  15. Let rest on the baking sheet until cool.
  16. For the icing:
  17. Mix together all the ingredients.
  18. Icing should be thick, but easy to spread.
  19. Use food coloring if desired.
  20. Decorate with sprinkles!
  21. Let sit on the counter for an hour to set the icing.

christmas cookies

Don’t forget lots and lots of colored sugars! They remind me of my grandmothers spritz cookies. Light little butter cookies covered in sanding sugar. Perfect for serving Santa himself! 😉

snowflake cookies

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Chocolate Chip Caramel Cookie Smores

chocolate chip caramel smore

My social media feeds today were FILLED with fall. It is officially September and even though we still have a few more weeks of summer it seems like everyone is ready for fall.  These cookies are the perfect ending to summer. I am basically obsessed with anything smore related, but I hate how the graham cracker always crumbles as I bite down. These chocolate chip cookies are the best vessel I have found to stuff my face with roasted marshmallows.

chocolate chip caramel smore

Side note: Bath and Body Works is having a candle sale this weekend for Labor Day. Anything from the Pumpkin Collection is $15 plus there is a 20% off coupon. BUT Cinnamon Pumpkin is not part of the collection and is not included in the sale. What the what…? I just wanted to throw that out there in case someone was super excited about the cinnamon pumpkin candles. I was super sad about it this morning.

chocolate chip caramel smore

Now back to these cookies. These chocolate chip cookies are packed full of dark and semi sweet chocolates. The edges are slightly crisp with a perfect chewy center. Then I stuffed 3 roasted marshmallows on one cookie drizzled them with caramel and sandwiched them with another cookie. I miss them already.

Chocolate Chip Caramel Cookie Smores
Recipe Type: baking
Prep time:
Cook time:
Total time:
Serves: 6 sandwiches
Fat chewy chocolate chip cookies packed with chocolate then stuffed with marshmallow and caramel.
  • For The Cookies:
  • 6 oz dark chocolate chips
  • 6 oz semi sweet chocolate chips
  • 1 stick (1/2 cup) salted butter at room temp
  • 1/2 cup of sugar
  • 1/2 packed brown sugar
  • 1/4 cup of cornstarch
  • 1 1/3 cup of AP flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp vanilla
  • 1 egg room temp
  • For the caramel
  • 1/4 cup of salted butter
  • 1/4 cup of brown sugar
  • 2 tbsp of heavy cream
  • Jumbo marshmallows roasted
  1. For the cookies
  2. Cream the butter with the sugar and brown sugar until pale.
  3. Add the vanilla, egg and salt.
  4. Mix until pale and fluffy.Careful not to over mix.
  5. Add in the cornstarch, flour, baking soda.
  6. Mix on low until just combined.
  7. Add chocolate chips and mix in by hand. Just folding the dough over.
  8. Refrigerate for at least 30 minutes.
  9. Preheat the oven to 350.
  10. Use parchment paper or a baking mat on a large cookie sheet.
  11. I used an icecream scoop to make sure they were evenly sized dough balls,
  12. Do not press dough down. You want a thick cookie.
  13. Bake for 12-15 minutes or until slightly browned.
  14. Leave on sheet for 1 minute to slightly cool then transfer to a baking rack.
  15. (this will keep the cookies soft and not allow them to continue baking on the sheet)
  16. Makes 12 large cookies
  17. For The Caramel
  18. Heat 1/4 cup of salted butter in a sauce pan on medium low heat until melted
  19. Add 1/4 cup of brown sugar.
  20. Mix thoroughly.
  21. As soon as the mixture starts to bubble remove from heat and add the cream.
  22. Allow to thicken stirring occasionally.
  23. I roasted marshmallows over the oven while my caramel cooked since I have a gas stove, but you can just microwave them. They just need to be slightly warmed to become the perfect gooey texture.
  24. Once cookies are cooled add at least 3 marshmallows to one cookie top with caramel and sandwich with another cookie. Enjoy!

Even if you do not make these “smores” I highly recommend making the cookies. This is the kind of chocolate chip cookie that is even better the next day. You know with coffee for breakfast! I won’t even hide my shame…

Happy Labor Day weekend!

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