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Cookie Bars

22 May

Hiii!!!! Is my absence no surprise to anyone? I am so so sorry, but I truly am lacking in all inspiration! I don’t know what is going on! Help me out people! Tell me what I should bake for you all! Bahhhh.

I am super low on cash- like- seriously broke, and thus it seems silly to go and buy baking supplies when I could instead use the money on, say, real groceries. Real food is nice. A meal here and there is helpful to surviving I hear…

ALSO! Has anyone else fallen into a crazy, absurd obsession with superheroes yet? I saw the Avengers, then saw them again, and now am anticipating the arrival of the new Batman, Spiderman, AND the sequels to Captain America and Thor. I kid you not, I have spent many an evening just researching all the plots and characters of the old comics, and feel a comic-nerd trait coming on. Why don’t kids read that stuff anymore? Some graphic novels are so beautifully illustrated that I want to collect them. Collecting graphic novels=breaking the bank hobby. Awww welll. Back to the baking….

I made these babies last night with Jess because we were craving sugar and chocolate and butter and all the good stuff. They started as a half brownie, half cookie type bar, but the layers mixed together somehow, and the texture came out as all cookie. They were great! You only need a couple bites to satisfy to cravings, but I still managed to eat two bars.


Cookie Bars

Cookie Layer

  • 1 cup butter, melted until browned then refrigerated and softened again (trust me it’s worth it)
  • 3/4 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 1/2 cup flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • dash of cinnamon
  • 1-2 cups semisweet chocolate chips

Brownie Layer

  • 2/3 cup semisweet chocolate chips (or 4 oz)
  • 1/3 cup olive oil or canola oil or any other oil
  • 3/4 cup brown sugar
  • 2 eggs
  • 3/4 cup flour
  • 2 tsp vanilla
  • 1 tsp salt
  • 1 1/4 cups semisweet chocolate chips


Preheat oven to 350 degrees. Grease a 9×13 baking pan.

For cookie layer, beat together butter and sugars, then add in eggs and vanilla and beat thoroughly. Mix flour, salt, and baking soda together and slowly beat into wet ingredients. Mix in chocolate chips at the end. Spread an even layer into bottom of pan.

For brownie layer, melt chocolate chips and stir in oil. Beat in sugar and eggs and vanilla. Slowly beat in flour and salt until a smooth batter is formed. Stir in chocolate chips. Pour brownies batter over cookie layer, and drag a knife through to mix the batters up a bit.

Bake for 35-45 minutes, depending on how gooey you want your bars. We cooked ours for 45 min for a more cookie-like bar. For a more brownie like result, cook for 35 minutes. Just keep an eye on the oven and test done-ness by poking a knife into it and observe if crumbs stick to it when you pull it out.

Happy baking!! xxxx



Peanut Butter Banana Coconut Cookies

3 May

Holy moly I haven’t blogged in ages! Super sorry guys! I haven’t felt very inspired for the last couple weeks, and thought that I mine as well take a break until I felt like I could write a genuine post with a worthy recipe. Life is much different these days, with most of my roomies gone and a few new subletters moving in. No school work means that I have no real desire to bake- weird? Perhaps it was the stress from school that drove me release it in the kitchen.

Anyhow, today I finally felt like baking again, and was inspired by the flavour combination in How Sweet Eats banana and peanut butter cookies. I was lacking a lot of the necessary ingredients, but I think my substitutions worked out well! I had to use ground flax seed to replace the egg, a few tbsp of olive oil to replace the butter, and decided to throw in some left over coconut flakes and coconut sap to really enhance the flavours. Considering there is hardly any oil and sugar, these cookies are super healthy! The added flax adds omegas and the peanut butter provides protein. The coconut sap is low on the Glycemic index and the banana adds other nutrients like potassium. Woohoo!

If you want banana bread in a moist, cookie form, these are for you. They aren’t overly sweet, but very tasty. My new favourite comfort food!

toasted coconut!

Peanut Butter Banana Coconut Cookies

  • 1 ripe banana, mashed
  • 3/4 cup peanut butter
  • 2-3 tbsp olive oil or coconut butter
  • 2 tsp vanilla extract
  • 1/2 cup coconut sap (or substitute brown sugar or honey)
  • 2 tbsp ground flax seed
  • 1 1/4 cups flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup shredded sweetened coconut
  • 1/3 cup chopped peanut butter cups (or chocolate chips)



Preheat oven to 350 degrees and grease a cookie sheet.

In a medium sized bowl, mix together the banana, peanut butter, olive oil, vanilla, coconut sap, and ground flax seed. In a separate bowl, mix together the baking powder, flour, and salt. Mix in flour mixture into wet mixture. Finally, mix in peanut butter cups and coconut flakes.

Scoop out 1/4 cup amounts of dough onto greased cookie sheet, spaced about 2 inches apart, and bake for 15-18 minutes, depending on how gooey you like them. Let cool for 10 minutes, then serve.

Happy baking! xxx


Marbelicious Cookies

21 Apr

On campus, tucked away in a corner of the SUB, there is a little cafe/bakery known to most students as the best spot to grab the cheapest coffee, and the most delicious cookies. The shop is called Blue Chip, and is run by the AMS student society. The coffee is fair trade and organic, and the treats they offer include everything from pastries, to brownies, to cookies, to vegan goodies. My favourite cookie they serve, the Marbelous, is a dark chocolate cookie topped with white chocolate chunks. I have always called it the “Marbelicious” because I read the sign wrong the first time-woops.

Because I love this cookie so much, I decided to try and replicate it in my own kitchen. I have no idea what the real recipe is, but these are very good and close in taste to the original! A super thick and chewy cookie base, covered in white chocolate chunks-it is a treat for the taste buds! I will definitely be making these more often because they are just so easy to make! No chilling of the dough required, though I would like to try it to see what difference it makes. I adapted the recipe from The Very Best Baking.

Marbelicious Cookies

  • 1 cup butter, room temperature
  • 3/4 cup sugar
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2  cup + 1 tbsp flour
  • 3/4 cup cocoa powder
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 oz white chocolate, chopped into small chunks


Preheat oven to 350 degrees and grease 1-2 cookie sheets.

In a medium bowl, mix flour, cocoa powder, salt, cinnamon, and baking powder. Set aside.

Beat butter and sugars together until fluffy. Add in eggs and vanilla and beat until thoroughly mixed. Slowly add in flour mixture to egg mixture and mix with your own arm strength (the beaters cant take the thick dough very well).

When completely combined, scoop tablespoon sized portions (or bigger if you want larger cookies) of dough onto cookie sheets and top with white chocolate chunks. Bake for 10-15 minutes depending on how gooey you want them to be. Let cool for 5 minutes, then serve warm.

Happy Baking!!!! xxxo

Easter Sandwich Cookies

6 Apr

holy yum

Easter is like, 3 days from now. Whoops. I guess if you’re a student away from home you’re not planning on doing much aside from studying your brains out while stuffing your face with mini eggs. Which by all means sounds groovy, but not quite the occasion that goes down when you are home. I always had a wicked easter hunt at my grandmas. She has this huge garden full of beautiful plants and garden statues, and she would hide all our candy in it. She would then give us clip-boards and have us check off the candy we found. I felt like Alice in Wonderland! Our mid-day lunch, or easter dinner, would consist of mini, dyed quail eggs, yorkshire puddings, a roast of some sort, and cream puffs for dessert. Super yummy times.

This year I think me and the boy will make a nice roast chicken with all the veggies, garlic mashed potatoes, and some kind of delicious dessert. I love any reason to celebrate because it means a day in the kitchen and good food.

If you are planning on putting together a little shin-dig, perhaps you’ll want to make these cookies! The cookies are soft, billowy bites of chocolate and brown butter, and the frosting is a hit of vanilla buttercream. They are fun to make, and are probably the more sophisticated version of egg decorating. Yum.

Easter Sandwich Cookies


  • 1/2 cup butter
  • 1/4 cup sugar
  • 1/3 cup + 2 tbsp brown sugar
  • 1 egg
  • 1/3 cup cocoa powder
  • 1 1/2 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt


  • 3/4 cup butter, room temperature
  • 2 1/2 cups powder sugar
  • 2 tsp vanilla
  • 2 tsp milk
  • various food dyes


Melt butter over high heat in a small saucepan. Stir constantly as butter browns. Remove butter right before it burns, just as it appears golden. Let cool in fridge until solid, then remove to warm to room temperature. Beat butter for a minute, then add sugars and egg. Mix dry ingredients together then add to butter mixture. Cookie dough will become extremely thick- don’t add any liquid! Hand mix to fully incorporate everything.

Preheat oven to 350 and grease 1-2 cookie sheets. Drop cookie dough into 1/2 tbsp balls and DON’T flatten. Bake for 12 minutes and remove to cool. Cookies will have flattened out a bit, but retained a fluffy texture and button-like appearance.

As cookies cool, make frosting. Beat butter for a good 2 minutes, until fluffy, then add sugar in half cup portions. Add vanilla and milk as mixture thickens. Divide frosting into three or four dishes, depending on how many colours you want to use. Add 3 drops of food dye to each frosting dish and mix with a spoon.

Pair cookies up to match their sizes, then spread an even layer of frosting on each half. Sandwich cookies together, and cool in fridge to set.

2 bite cookies

Happy Easter!


Chocolate Chip Cookie Thins

12 Mar

golden and buttery

Sometimes I can’t wait for my cookies to cool down before I eat them. Brownies? They SHOULDN’T be cooled down before I eat them! Don’t even get me started on slut bars…

These cookies suffered the same fate. The boy and I decided that we should make pulled pork for dinner, blissfully forgetting that it takes up to 10 hours to cook in the slow cooker. We realized this at 6:30 PM, when we finished adding all the ingredients to the pot. We decided to put the slow cooker on high heat, and give it four hours rather than the 8 hours on low heat. This way we could devoir the meaty deliciousness the second before going to bed. To wait until then, I thought we would have dessert first.

Obviously we were starving, so the second I pulled these bad boys from the oven, I grabbed some forks and we plowed away. These cookies are not fat and chewy as i usually prefer them, but they were still delicious! They reminded me of my grandma’s cookies. Crisp and buttery on the outside, and melt-in-your-mouth gooey on the inside.

fresh from the oven

I should have posted the recipe for the pulled pork sandwiches because they were INCREDIBLE but I forgot to take pictures! Next time!

Chocolate Chip Cookie Thins

  • 3/4 cup butter, room temperature
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp vanilla
  • 2 eggs, room temperature
  • 2 1/4 cups flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  •  1/2 tsp cinnamon
  • 1 1/2 cups semisweet chocolate chips


Preheat oven to 375 degrees F. Grease 2 large cookie pans.

In a large bowl, beat butter and sugars until fluffy. Slowly add in eggs and vanilla and beat

I think I ate this whole stack....

until combined.

In a separate bowl, sift together the flour, baking powder, salt, and cinnamon. Slowly add flour mixture to wet mixture, Beating until combined and a thick dough is produced. Stir in chocolate chips.

Bake for 12-15 minutes until golden brown, yet soft on the inside. Cool for ten to fifteen minutes, then serve with a tall glass of milk.

lack of cookie pans= Student life

Happy baking!


Slut Bars AKA Slutty Brownies

5 Mar

These bars tower. Massively.

Yup, I made them. These bad boys have been circulating the internet for some time, and I thought that National Oreo Day (Oreo’s birthday) would be the most appropriate way to celebrate them! Eat Oreos tomorrow (March 6)!

I reduced the brownie batter to a half batch, and ended up with a more bar-like treat. SO ridiculously decadent! I had no idea how much the oreos would add to the flavour. They kind of cut the richness of the brownie-cookie combo, which of course is insane, considering it is just another cookie. Cookies on cookies. Yep, these bars are filthy and easy.

brings tears to my eyes!

I originally first saw these on The Londoner’s blog, and almost died. My recipe is much different (no boxed mixes) and includes nutella. And I poured in some heavy cream. For the ultimate artery-clogging experience, top with a scoop of lard and wait for your body to sink into a sugar-fat induced coma.

Slut Bars AKA Slutty Brownies

Cookie Batter

  • 2 1/2 cups flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 tsp vanilla
  • 2 eggs
  • 1/2 cup melted butter
  • 1 1/2 cups chocolate chips
  • 2 tbsp heavy cream
  • 1/2 pack of double stuffed oreos
Brownie Batter
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1 cup nutella
  • 1 tsp vanilla
  • 2 eggs
  • 1/2 tsp salt
  • 1/2 cup butter, melted
Grease a 9x9x2 baking pan and line with wax paper. Grease again. Preheat oven to 375 degrees F.Make cookie batter: mix all dry ingredients together and set aside. Beat butter and sugar until combined. Slowly add eggs and vanilla. Add dry ingredients and beat. Add heavy cream if needed. Finally, stir in chocolate chips.


Spread cookie batter over bottom of baking dish. Cover in oreos.To make brownie batter, mix dry ingredients and set aside. Beat butter and nutella together until combined. Add eggs, vanilla, and dry ingredients. Spread evenly over oreos.

Bake for 30-35 minutes until brownie top is raised and shiny. Let cool for 5 minutes (because how can you wait any longer??) and MOW.

Gooey nutella

Happy birthday, oreos!


Vegan Rocky Road Cookies

24 Feb

Before I start anything, I must say that the marshmallows and chocolate chunks in this recipe ARE NOT vegan. They were what I had in the house so I used them. The cookie batter base IS vegan, which I think is the most important part anyways. If you are on a vegan diet, for whatever reason, you will need to find vegan certified chocolate, or other fillings that you wish to include. And really, whatever diet you follow, these are to die for!

Super chewy, chocolatey, and delicious

I made these with coconut oil, and I was happy with the result. No, it doesn’t have the same “OMG” effect that butter gives, but it gives a nice, subtle hint of coconut. I use coconut oil in almost all my cooking, and I love it. It keeps me full longer than your average olive oil and it is perfect as a conditioner and moisturizer, too! Super food?

I modified the recipe from Cookie Madness.

Vegan Rocky Road Cookies

  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup sugar
  • 2 tbsp maple syrup
  • 2 tbsp apple sauce
  • 2 tsp vanilla extract
  • 1/3 cup coconut oil, melted
  • 2/3 cup semisweet chocolate (vegan approved)
  • 2/3 cup marshmallows (leave out if following vegan diet)

so rich and gooey

Preheat oven to 350 degreees F and grease a large cookie sheet.
Mix together dry ingredients, and set aside.
In a large bowl, mix together wet ingredients. Mix in dry ingredients until thoroughly combined. Stir in chocolate and other mix-ins.Scoop 1/4 cup dough balls onto bake sheet, leaving 1-2 inches between cookies. Bake for 15 minutes, until set and golden brown.Happy Baking!xox.

Chocolate Chip Cookie Pie

10 Feb

What a hellova long week! So much school, and midterms, and labs, and hours at the library. Not fun! And the worst part is, it continues into next week. No skiing for me this weekend! 😦

I am getting pretty stressed these days about what I should choose to major in. I don’t really think I like any biology, so I am struggling with the idea of applying for zoology. The best option is dietetics, but it is hard as to get into the program. Plus all the prerequisites are HARD like biochemistry and more chemistry…I don’t think I could pull off the grades in those courses to get in. Grr….Are all universities like this? Are the nutritional sciences really that competitive?

Anyways, enough ranting. Let’s get to the point here.

Is it a pie...or a cookie?

This is a fabulous and SUPER EASY recipe that I got off of Chocolate-Covered Katie. She is a food-blogger that creates healthy versions of rich desserts. I love what she makes, and you should go check her out! You’ll love her too. She recently got aired on TV for her mostly vegan recipes, and this one was the most talked about! It is a special recipe because it has a special ingradient.


That’s right, all of the flour is replaced with chickpeas. Crazy, right? And most of the fat is replaced with apple sauce. What a star this gal is.

Chickpeas for dessert?

I have seen a lot of recipes now a days that include vegetables and fruit as replacements for fats, sugars, and flour. It makes sense on a scientific level, but leave it to the foodies of the world to discover these things! Beets in chocolate cake, zucchini in quick breads, beans in brownies and muffins….

I love it. I can’t eat a lot of things because I have such a sensitive digestive tract (yay IBS), so this recipe  is a life saver.

Chocolate Chip Cookie Pie 

  • 500 g of canned chickpeas, rinsed
  • 1 cup quick oats
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 cup brown sugar
  • 1/2 tsp salt
  • 3 tbsp oil
  • 1/3 cup unsweetened apple sauce
  • 2 tsp vanilla
  • 1 cup semisweet chocolate chips
*Preheat oven to 350 degrees F. Grease a baking dish or a springfoam pan.
If using a food processor, throw all ingredients in and blend till smooth. Stir in chocolate chips.If using a blender (like me), blend chickpeas, oil, vanilla, and apple sauce for five minutes until smooth.

Wanna slice?

Transfer mixture into a bowl. Using a mixer, beat in oats, baking powder, baking soda, salt, and sugar. Mix in chocolate chips.

Bake for 40-45 minutes, so that it is still a bit gooey inside.

*This is the preferred method because the oats get nicely blended, and it produces a smoother batter. Either way is just as delicious though!

Please make this and share it with everyone! It is much healthier than most other desserts, and I swear you won’t tell the difference!

Happy baking!


Chocolate-Puddle Peanut Butter Cups

20 Jan


So I have a lot of posts to put up; hopefully I can get it all done tonight. A random bunch of recipes but they are all so good. This will be the first of the lot.

If you are in Vancouver right this moment, you can probably agree with me that the weather outside is AWFUL! It is snow and then rain, and then snow, and then rain, and then SLUSH puddles form, and I have to try and run and jump over them, and I usually don’t succeed. 😥

Puddles O' Love ❤

I made these a while ago, and have been meaning to put them up. They are pretty rich and decadent, and though they look small, are actually HUGE. Think about it, a hollowed out peanut butter cookie-muffin, full of chocolate fudgey goodness. Damn. Also, the name I gave them is deceiving. These are the reverse of a peanut butter cup, where the chocolate is on the insider and peanut butter on the outside. INSANE I know.
Chocolate-Puddle Peanut Butter Cups

Peanut Butter Cup 

  • 1 1/4 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup softened butter
  • 1/2 cup creamy peanut butter
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
Chocolate Filling
  •  1 1/2 cup semisweet chocolate chips
  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp vanilla
Preheat oven to 325 degrees F. Grease a mini-muffin tin.
Mix together flour, baking soda, and salt. Set aside.

Cream butter, Peanut butter, and sugars together. Mix in egg and vanilla, and then flour mixture until thoroughly combined. Roll batter into 1 inch-sized balls and place in muffin compartments.


Bake 12-14 minutes. Remove form oven and indent wells into each puffed ball. Cool in pan for 5 minutes.
Mix sweetened condensed milk, chocolate, and vanilla together in a pot, placed over a pot of simmering water (or double boiler). Mix continuously, and when all contents and thoroughly combined, remove from heat.
Spoon small dollops of chocolate into peanut butter cups. Cool on wire rack, then place in refrigerator for a harder chocolate if you like!If you want to top the chocolate with pecan halves, coconut, or other toppings, go for it. Make them fancy.

Happy baking!


Left-over Christmas Chocolate Studded Cookies

1 Jan

I have so much left over chocolate from Christmas, just sitting in my pantry. I really didn’t want to see myself eating all of it so I decided to throw it into a batch of cookies and allow other people to eat it for me ;). These cookies were huge, with inspiration from Vanilla Sugar, and definitely tasty. I prefer to cook with semi-sweet chocolate, but no one seemed to mind the combo of dark, white, and milk chocolate chunks.

Good with a big glass of milk, and Even better when used to sandwich ice cream. Nom nom nom.

Use an ice-cream scoop for the perfect size and shape

Now I’m just chilling around the house, trying to clean things up and get ready to go back to school. I am going to head out to Lake Louise tomorrow and get a last day in of skiing. Should be fun!

Left-Over Christmas Chocolate Studded Cookies

2 cups plus 2 tbsp all-purpose flour
1/2 tsp baking soda
¾ tbsp baking powder
¾ tsp salt
12 tbsp unsalted butter, melted
1 1/2 cup light brown sugar, packed
2 large eggs
2 tsp pure vanilla extract
1 1/2 cups chopped left over chocolate (I used white, dark, and milk)

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper (you will end up making many batches).

Whisk all the dry ingredients together; set aside.
In a large mixing bowl, mix butter & sugars until thoroughly combined. Add in the eggs and vanilla extract, mix well. Then add in the dry mixture, mix until just combined. Now, fold in chocolate pieces.

Using an ice cream scoop, scoop out dough onto cookie sheet. Keep cookies 2 inches apart.
Bake about 11-14 minutes, rotating pans halfway through. Once puffy and lightly browned, take out!! Don’t over-cook.

Makes about 18 large cookies.

Chocolate studs....damn

Spend the last few precious days of holidays outside and doing fun stuff! Go to the mountains and ski your butts off. Hang out with friends who you won’t see again till summer (or even longer). Spend time with your family until you are so sick of them that it will take the next semester to finally miss them again.

I hope everyone had a great break! I’m stoked to get back to VanCity for some good times up at Whistler, and to see all my roomies again.

Happy Baking! xox