Chocolate Truffle Cookies are a rich and fudge-y cookie that taste just like a truffle, but in cookie form!
Guys, these cookies! I do not even know where to begin. These are one of those recipes that is the perfect fix for when you are needing something ultra chocolate-y. I found these beauties on Mel’s Kitchen Cafe. At first, I don’t know why, but I just didn’t know what to think of them. They looked super tasty, which is why I tried them, but I just didn’t know how it was possible that a cookie could taste like a truffle. Mel’s recipe proved my doubts entirely wrong.
This is one of those recipes that I tried and realized how much I would be missing out on if I had never tried something new. Do you have any recipes like that? The kind that you don’t know where you would be without? These cookies are one of those recipes for me. Chocolate Truffle Cookies have earned an official spot on my Christmas cookie plate for the years to come. If you like chocolate, these are definitely for you. My sister and I were talking the other day and I mentioned this rad cookie recipe I found. She asked me if they were really chocolate-y, because if they were she needed them to curb her chocolate craving and would be making them STAT.
Another great thing about Chocolate Truffle Cookies is they really do taste like a truffle. Of course they are a little different, because they are cookies, but they still have that truffle texture.
Christmas is right around the corner, just a week away! I can hardly believe it. As I look back on our year at this season, I am feeling extremely blessed. This season and the opportunity it gives us to focus on the things that matter most is so refreshing and renewing for me.
Merry Christmas to you and yours!
Chocolate Truffle Cookies
2019-12-16 23:11:15
Chocolate Truffle Cookies are rich, fudge-y, and taste just like a truffle, in cookie form.
Preheat oven at 325 degrees F. Turn mixer or beaters on slowly so you do not create a powdered sugar mess and cream butter and sugar for 1-2 minutes. Add sour cream and vanilla. Mix well. In a separate bowl, combine cocoa powder, flour, and salt. Gradually add dry ingredients to wet ingredients. Slowly mix until combined. Mix in chocolate chips. Roll dough into 1- 1 1/2 inch balls and place on a greased cookie sheet. Bake cookies 9-10 minutes. Do not over bake. They shouldn't spread much.
Remove from the oven and let cookies cool five minutes on the pan and then place on a wire wrack to finish cooling. Once cooled, dip the tops in powdered sugar. We enjoy these room temperature or chilled. Store in an airtight container.
Candy Bar Brownies are loaded with chocolate, candy, caramel, and peanut butter. The combination of flavors makes for a rich treat that is perfect for using up all of that leftover Halloween candy!
I love Halloween. Love it! It is one of my favorite holidays. Anything spooky and fun has my name written all over it. Apparently I have had a good influence on My Cowboy, because he admits that since I became his Mrs., he loves Halloween almost as much as I do ;).
So back to these Candy Bar Brownies. They are super tasty! I am a little bit of a brownie-o-holic. Brownies of all sorts speak to my soul, so I enjoy creating fun and exciting versions to vamp up any regular ol’ brownie. I found several variations on how to use Halloween leftovers to make Candy Bar Brownies and decided it was high time I came up with my own recipe.
What is your favorite type of Halloween candy? Mine is anything chocolate, therefore having enough chocolate candy leftovers can be a little bit of a problem for me. My Cowboy and I could eat all the Reese’s pumpkins in the state. However, if we ate them all, we wouldn’t be able to make these brownies, so I will save a few.
I hope you enjoy your Halloween candy, but I also hope you enjoy these Candy Bar Brownies, so make sure you save some chocolate!
Candy Bar Brownies
2019-10-09 15:50:41
Serves 16
A delicious brownie bar loaded with candy bars, chocolate, caramel, and peanut butter. A great way to use up all that Halloween candy!
-1/4 cup milk (buttermilk is best, but regular milk works fine too)
-2 eggs
-2-3 cups chopped candy bars of choice (I used Snicker's and Reese's)
-1 11 oz bag Kraft caramels or caramel bits
-1/4 cup cream (If you don't have cream, use 2 tablespoons milk)
-2 cups milk chocolate chips
-1 cup peanut butter
-1 cup Rice Krispies cereal (optional)
Notes
Preheat oven @ 350 degrees F. To make the brownie bottom, mix brownie mix with, butter, milk or buttermilk, and eggs. Place in a greased 9x13 pan and bake 22-25 minutes, or until a toothpick inserted comes out almost clean. I prefer my brownies just a little underdone.
Remove brownies from oven and sprinkle the chopped candy bars evenly on top of the brownies.
Once the brownies have cooled for at least 30 minutes, place unwrapped caramels or caramel bits in a microwave safe bowl with the cream or milk. Microwave in one minute increments, stirring between each one until caramel is fully melted. Pour caramel on top of brownies and spread evenly.
Once the caramel layer has cooled and hardened, place peanut butter and chocolate chips in a microwave safe bowl. Melt in 30 second increments until fully melted, stirring between each increment. Stir in Rice Krispies, if using. Pour chocolate/peanut butter mixture on top of the caramel layer and spread. Let topping cool and harden completely. Enjoy!
By Butter, Love, and Cowboys
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Avalanche Cookies are an easy, no-bake treat loaded with peanut butter, white chocolate, milk chocolate, and marshmallows. This Rocky Mountain Chocolate factory copy-cat is sure to please!
Avalanche Cookies are delicious. That’s it. Enough said. But I will fill you in on them a little bit more :). So Rocky Mountain Chocolate Factory sells what they call “Avalanche Bark”. I have been there once, but didn’t actually try it, because years before I had started making these cookies at home and decided that was all I needed. Plus, it is waaaay cheaper to just go and whip up these not so beautiful, but oh-so-tasty cookies myself.
Many years ago, I discovered that white chocolate and peanut butter make one of the most fantastic flavor combinations. I don’t know what it is, but the sweet of white chocolate and the flavor of peanut butter just make me wanna sing and are thereby the biggest part of these cookies’ success.
It’s June, therefore my kitchen is warming, up so recipes that don’t require an oven are extra handy this time of year. I promise that they aren’t just easy and convenient, they are super yummy, even though they are kind of ugly! I’ve decided that ugly desserts are kind of hard to photograph, but nonetheless some of the ugliest treats I make are some of my favorites.
Also, these cookies tend to be kind of goopy, but if you feel the need to firm them up, just pop them in the fridge for a little bit. WordPress insists goopy isn’t a word, but I thought it was so I’m using it.
Here’s to summer, and no-bake recipes, and peanut butter!
Avalanche Cookies
2019-06-06 15:19:00
Avalanche Cookies are an easy no-bake cookie loaded with white chocolate, peanut butter, marshmallows, and milk chocolate.
Place the milk chocolate chips in a bowl or plastic container and place in the freezer to avoid melting them once they are mixed into batter.
Melt the white chocolate chips with the vegetable oil in the microwave, at 60% power, in 30 second increments. Stir in between each 30 second increment. Once the white chocolate is melted, add the peanut butter and stir to combine. Add the vanilla and combine again. Add rice crispies and combine. Allow this mixture to cool to room temperature or until barely warm. This should only take around 5 minutes or less.
Next, fold in the marshmallows and then the milk chocolate chips. Scoop out about 2-3 tablespoon portions of the mixture to form cookies and place them on parchment paper. Allow to harden. Sometimes I place them in the fridge so they will harden faster. Enjoy!
Notes
Makes about 15-18 cookies, depending how big you make them.
Snicker’s Caramel Monster Cookie Pie is a crowd size cookie, loaded with peanut butter, chocolate, and white chocolate. Don’t forget it is stuffed with caramel and Snicker’s. This dessert is pure decadence!
If you don’t know what cookie pie is, you are missing out! You can find my original cookie pie recipe by clicking here. It is made with a chocolate chip cookie base and most importantly stuffed with a center of endless Reese’s. Cookie Pie is one of my favorite desserts and this Snicker’s Caramel Monster Cookie version is so hard to put into words, because it is that good. I have tried many different versions of cookie pie containing various cookie bases and stuffings with a lot of success, but this recipe is one of the best I have had!
Snickers Caramel Monster Cookie Pie starts out with my favorite monster cookie base. In addition to a slice of soft, butter-y cookie, it is loaded with milk chocolate, white chocolate, and peanut butter chips. Even though I know that technically for a monster cookie to be considered ‘monster’, it is supposed to include not only chocolate chips, but M&M’s as well, sometimes I break the rules. I listed the M&M’s as optional, because to let you in on a little secret, I rarely add them. The milk chocolate, white chocolate, peanut butter, and oats make this cookie base monster enough in itself, however if you want to add M&M’s or Reese’s Pieces in addition to the chips, by all means go for it!
Let’s talk about the center of this wildly, madly, truly, delightful dessert. It is stuffed with Snicker’s chunks and homemade caramel. Sure, you can use bought caramel, but I promise you that the homemade caramel I link to in the recipe makes Snicker’s Caramel Monster Cookie Pie positively irrefutable. Consequently, I have a hard time saying no!
So…just look at it!
Snicker’s Caramel Monster Cookie Pie is a seriously gooey dessert. Furthermore, ice cream and hot fudge top it off inexpressibly well. Therefore, above all, don’t forget the hot fudge! In conclusion, if you love a warm dessert smothered with ice cream and toppings, this recipe is for you!
Snicker's Caramel Monster Cookie Pie
2019-05-15 21:00:01
Serves 10
Snicker's Caramel Monster Cookie Pie is a crowd size monster cookie, loaded with Snicker's, caramel, peanut butter, and chocolate.
1 cup caramel sauce (for my favorite homemade recipe, see note)*
ice cream
hot fudge sauce**
Instructions
Preheat oven @ 325 degrees F. Cream the butter and sugars at least 2-3 minutes until smooth and creamy. Add vanilla and mix. Add egg and mix.
In a separate medium sized bowl, mix oats, flour, baking soda and salt. Gradually mix into the wet ingredients. Fold in milk chocolate, white chocolate, and peanut butter chips, and M&M's or Reese's Pieces (if using).
Grease a 9 inch cake pan, cast iron skillet, or pie plate. I like how cast iron bakes, but will choose the cake pan or pie plate over it for this recipe, because it takes up less storage space for the leftovers.
Press half of the cookie dough into the baking medium of choice. Pour the caramel sauce on top, followed by the Snicker's pieces. Scatter the remaining cookie dough over the caramel/Snicker's layer by tablespoons. Bake 20-25 minutes, or until the edges begin to turn golden. You can try testing the center as well to ensure it is done, but remember there will be caramel. I always bake it so it is just a touch underdone. I like it just underdone enough it is gooey. Let cool at least 10-15 minutes or else it will be a hot mess to scrape out of the pan (which isn't all bad ;)).
Serve with ice cream, hot fudge, and extra caramel sauce! Enjoy!
Notes
*For my favorite homemade caramel sauce, click here: http://www.butterloveandcowboys.com/caramel-sauce/
** For yummy homemade hot fudge sauce, click here: http://www.butterloveandcowboys.com/decadent-hot-fudge-sauce/
By Butter, Love, and Cowboys
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Peanut Butter Blondies are moist and soft, no dry blondies here! They are full of peanut butter flavor and are stuffed with milk chocolate, white chocolate, and peanut butter chips.
Peanut Butter Blondies have long been one of my go to desserts for feeding a crowd, because they are easy and quick to throw together. On top of that and even more important in my eyes, they are down right delicious. Also as previously stated, they are moist! I love blondies, but they are a dessert that have a tendency to turn out crusty and hard.
However, as long as you follow my instructions, including completely, absolutely, positively, entirely avoiding over-baking them, these Peanut Butter Blondies should turn out every bit as moist as this post claims.
Let me let you in on a little secret. I have discovered that brownies and blondies generally turn out more moist if I melt the butter to a liquid state (and peanut butter, if using) during the mixing process, rather than creaming them together in their solid state. There must be some science to back up this idea, but science has always been the bane of my existence, so I have no idea what it is ;).
If you weren’t aware, My Cowboy and I are peanut butter-o-holics through and through. Especially so if it’s mixed with chocolate! I have also mentioned before that I absolutely adore peanut butter and white chocolate combined. To be honest, it all started with this recipe. My older sister once told me how amazing peanut butter blondies tasted with white chocolate, so when I first started making these Peanut Butter Blondies, I decided to add some. It was one of the best baking decisions I have ever made! I don’t know what it is, but the white chocolate in these bars just sets them over the edge. Therefore, whatever you do, don’t skip the white chocolate chips!
Peanut butter, together with milk chocolate and white chocolate make up the perfect flavor combination for one delicious blondie. In conclusion, if you love peanut butter and you love blondies, then these are for you!
Happy baking!
Peanut Butter Blondies
2019-05-08 16:08:24
Serves 16
Peanut Butter Blondies are moist and soft, no dry blondies here! They are full of peanut butter flavor and are stuffed with milk chocolate, white chocolate, and peanut butter chips.
Preheat oven at 350 degrees F. In a medium sized saucepan over medium heat, melt the butter and brown sugar. Quickly remove from heat and add the peanut butter and vanilla. Stir to combine well.
While the wet mixture is cooling, mix flour, baking soda, baking powder and salt in a large bowl. Set that aside and add the eggs to the wet ingredients. Stir to combine. To ensure the chocolate chips don't get melted, make sure the wet ingredients aren't too hot. It's OK if they are warm, but if you think the mixture may need more time to cool down, go ahead and wait a few more minutes. Pour wet ingredients over dry ingredients and mix well, but don't over-mix.
Finally, fold in the milk chocolate, white chocolate, and peanut butter chips. Bake about 25 minutes. Keep an eye on them so they don't over-bake or they won't be soft and moist! You can eat these plain or load them up with ice cream and hot fudge! Enjoy!
By Butter, Love, and Cowboys
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Peanut Butter Cookie Dough Frosting is everything the name touts! It is peanut butter, it is cookie dough, and it is all in frosting form. Chocolate chips finish this frosting off, adding the perfect texture. You can layer it on brownies, cupcakes, cakes, or eat it with a spoon!
So let’s talk about cookie dough frosting. This Chocolate Chip Cookie Dough Frosting is hands down one of my absolute favorite frostings. I am a sucker for anything cookie dough and this frosting just might top the list of my favorite cookie dough treats. Peanut Butter Chocolate Chip Cookie Dough Frosting is every bit as delectable as the original, but loaded with peanut butter. My Cowboy was a little enraptured by it :).
Because brownies are my favorite thing to eat Peanut Butter Cookie Dough Frosting with, I am also going to show you where to go for my favorite brownie recipe. You can find it by clicking here. It is a moist, fudge-y, chocolate-y, and butter-y brownie. I have searched high and low for years to find my favorite brownie recipe and this is it! It is the same brownie as is pictured in these photos. It is easy and so fast, no mixer is required!
The brownie may appear a little drowned out, because we love lots of frosting :). The 1:1 ratio is about perfect for me. Fortunately, My Cowboy feels the same way about frosting as I do. Just anther reason we are a match made in heaven.
I feel confident this frosting will please the lovers of peanut butter and cookie dough out there. Let me know what you think! I hope you love this recipe as much as I do and enjoy slathering it on whatever treat you choose, however thick or thin you like. So you know, eating it on a spoon really is a good option ;).
Peanut Butter Cookie Dough Frosting
2019-04-30 16:02:22
Peanut Butter Cookie Dough Frosting is loaded with chocolate chips and infused with peanut butter flavor. It is perfect for brownies, cupcakes, cake, or a spoon!
cream or milk, as needed, for consistency (I prefer cream, but either works)
1 cup milk chocolate chips
Instructions
Cream the butter, peanut butter, and brown sugar 1-2 minutes. Add the vanilla and mix another minute. Next, add the flour and mix well. Add the powdered sugar, 1 cup at a time, mixing well between each addition. Mix in cream or milk, as needed, until the frosting is the texture you like. I usually add 2-4 tablespoons. Fold in chocolate chips. Enjoy this frosting on brownies, cake, cupcakes, cookies, or by the spoonful! Refrigerate leftovers.
By Butter, Love, and Cowboys
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Nutella Gooey Butter Cake is an ooey gooey dessert bursting with chocolate flavor. It is so simple and quick to throw together. Plus it tastes good for days!
I’ve seen many recipes and variations for gooey butter cake over the years. It sure seemed to be a popular treat so I decided to see what all the fuss was about. The traditional gooey butter cake seems to have been around a long time and I’ve always thought it looked delightful. Maybe the traditional recipe would have been a good place to start for testing out variations of this recipe, but I just couldn’t help myself and started with Nutella Gooey Butter Cake! Nutella made me do it.
Nutella is a love of mine. It is rich, it is sweet, it is chocolate, it is hazelnuts- many things I love. So why not just start there and jump right to Nutella Gooey Butter Cake? Now, I have intentions of eventually testing out other flavors, maybe someday I’ll even get to the original, but let’s start here. I wouldn’t say that Nutella Gooey Butter Cake is super strong on the Nutella flavor which may be a little bit of a bummer, but these bars were such a lovely texture and so chocolate-y that I decided that was OK.
Nutella Gooey Butter Cake was not only tasty, but so easy! It is the perfect make ahead dessert to take to a family gathering or potluck. We thought they were good on the first day I made them, even better on the second day, but they had to be best once we got to day three! I tend to travel with homemade dessert- almost every trip we go on, as long as we are driving. So a dessert you can make two to three days ahead of time that doesn’t get dry or old tasting is a win in my book.
I hope you enjoy this simple and chocolate-y Nutella Gooey Butter Cake!
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Nutella Gooey Butter Cake
2019-04-11 16:00:38
Serves 12
Nutella Gooey Butter Cake is an ooey gooey dessert bursting with chocolate flavor. It is so simple and quick to throw together!
Preheat oven at 350 degrees F. For the crust, combine the chocolate cake mix, melted butter, and egg. Press into a greased 9x13 in pan.
For the filling, combine the cream cheese, butter, and Nutella. Add the eggs and mix. Gradually add the powdered sugar. Pour filling on top of the crust and bake about 40 minutes. Be careful to not over bake. The edges should begin to brown and the filling should no longer be liquid, but will remain gooey and center may jiggle a little. Let bars cool completely and sprinkle with powdered sugar.
Notes
These are a great make ahead dessert, because they taste best 1-2 days or more after baking. The texture becomes more moist and the flavors enhance over time.
By Butter, Love, and Cowboys
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
My copycat Cinnaholic Cinnamon Rolls have the perfect cinnamon roll base and are loaded with your choice of frosting and delicious toppings, specifically designed to be customized the way YOU want. This copy-cat is sure to win any foodie’s affection.
I have been so excited to share this recipe with you, because I loved it so much. This concoction might be one of the best desserts I have ever had, definitely in the top 5-10. I hope you give it a try!
In January, My Cowboy and I were in Las Vegas for a work trip. When we go for a trip outside of the usual Montana, Idaho, Utah territory we frequently cover, we have a food rule. This self imposed food rule states that we aren’t allowed to eat at a restaurant generally in our range of accessibility, at least the majority of our meals. We allow a little tried and true leeway, because let’s be honest, Cafe Rio is good no matter where you go.
My Cowboy and I are total foodies through and through. We love good food, are willing to try most anything, and love most any kind of food. So in keeping with this aforementioned rule and my sweet tooth, I was searching for restaurants and bake shops in Vegas that we don’t have around our neck of the woods. In so doing, I came across Cinnaholic- a cinnamon roll shop where you choose from a large variety of frosting flavors and an even larger variety of delectable toppings. Here you customize you own cinnamon roll, from top to bottom. I also discovered they were featured on Shark Tank where they landed a deal! Who with, I don’t know, because I couldn’t find the final outcome in any of the clips on YouTube, but those Sharks know business and they all loved the cinnamon rolls.
I talked My Cowboy into trying it and it. was. so. good. SO GOOD! I loved it and then I loved it some more. I fashioned my copy-cat version after how I had my cinnamon roll made at Cinnaholic. I chose peanut butter frosting, edible cookie dough, brownie chunks, peanut butter cups, and caramel sauce. It was all a match made in heaven. While searching their website, I also discovered they have one location in ID- about 3 1/2 hours away, which is not an area we travel to very often (sigh). Then came the discovery there is a Cinnaholic shop in Salt Lake City. Score! It’s an hour in a half away, so it’s not exactly close enough to indulge that often, but we do make it down that way fairly regularly. Thank goodness!
So, to wrap it up, I made my ideal Cinnaholic Cinnamon Roll and absolutely loved it (both store and home version), but the possibilities with this idea are endless. To best grasp the vision of Cinnaholic and what you can do to customize cinnamon rolls the way YOU want, I highly recommend checking out Cinnaholic by clicking here and taking a peeksie at their website.
They have more chocolate-y, peanut butter-y, caramel-y rich options like I did here in my recipe, but they also have fruity options galore. Make it how YOU will like it best. I do promise that regardless of what way you top it, my cinnamon roll recipe (courtesy of my Mama) and frosting base are absolutely divine! That edible cookie dough though, I highly recommend topping Cinnaholic Cinnamon Rolls with it!
One last thing! Please don’t be scared away by all of the toppings! I made these on a week, I had leftover brownies and hot fudge on hand. I also had some cookie dough from the week or so before rolled into balls ready to go in the fridge. So I baked and chunked up a few cookies for topping. In the future, I will continue to make them as I plan around what I already have on hand rather than making a fresh batch of everything.
Cinnaholic Cinnamon Rolls
2019-04-02 15:43:35
Serves 22
The perfect cinnamon roll loaded with frosting and delicious toppings, specifically designed to be customized any way YOU want.
Mix the instant yeast with 1 cup of flour in a bowl and set aside. In the bowl of a stand mixer, with the dough hook attached, place sugar, salt, melted butter, vanilla, warm water, and add the yeast/flour mixture. Add one more cup of flour and mix until combined. Gradually add the remaining flour (4 cups) until a soft dough forms. Cover the dough and let rise in a lightly greased bowl until doubled in size, about 50-60 minutes.
For the Cinnamon Roll Filling
Before punching down the dough, place butter and brown sugar in a medium sized sauce pan over medium-low heat. Stir while the mixture melts together. I take it off the heat as soon as all the butter is combined and melted, but before it turns to a more liquid state so that the filling better stays in the cinnamon rolls while they bake. Punch down the dough and roll into a rectangle. Spread the filling over the dough and sprinkle with the cinnamon. Roll up the dough and cut into about 22 1-2 inch rounds. Place cinnamon rolls in two greased 9x13 pans OR one greased cookie sheet. Cover and let raise until doubled in size, around 45 minutes. Preheat oven at 350 degrees F and bake 15-20 minutes, or until the rolls begin to turn golden on top.
For the Frosting
Beat the butter and cream cheese until soft and combined for 1-2 minutes. Add the vanilla and mix. Gradually add the powdered sugar until well combined. Once the powdered sugar is all added, I continue to beat the frosting for about 3 minutes, until the texture is ultra light and fluffy, and turns stark white. I do this because it combines the flavors and creates a texture I love! Next, if you want different frosting flavor options, divide the frosting into three different bowls or containers (I just eyeballed this). In one container, stir in the peanut butter until well mixed. In another container stir in the caramel sauce until well mixed. Either leave the third container plain or try a different flavor, maybe even chocolate :).
To Assemble Cinnaholic Cinnamon Rolls
Pick your roll, pick your frosting, then pick your toppings! One thing I love about these rolls is you get to make them how YOU want. They are a customized creation by YOU! My personal favorite way to eat this is with peanut butter frosting, followed by chunks of edible cookie dough, topped with brownie chunks, Reese's cups, and hot fudge or caramel.
Notes
*I just melted Kraft caramel bits with some milk. You could do this or use homemade or store bought caramel sauce. Given that these cinnamon rolls take a little work, I recommend the easiest route here :).
**As far as the additional toppings go, these are the toppings we did (plus a few extra ideas) and they all paired together really well. You can customize the toppings to whatever YOUR preferences are or whatever you have on hand. I happened to have some week old leftover brownies that I thought would go to waste, so I cut them in chunks, we ate them on the cinnamon rolls, and they tasted great!
I also had hot fudge from the previous week, so we warmed it up and used it! I do highly recommend making a batch of my edible cookie dough! It's fast, easy, and it was my FAVORITE topping. You could also use any candy you have on hand. Just chop it up and pile it on! At the real Cinnaholic, they have all sorts of fruity variations too. Some do regular cream cheese frosting with berries and pie crumble which looks so good. This is your creation so customize it to you!
***Please don't be scared away by all of the toppings! I made these on a week, I had old brownies and leftover hot fudge on hand. I also had some cookie dough from the week or so before rolled into balls in the fridge, so I baked it and chunked up the cookies for topping. In the future, I will continue to make them as I plan around what I already have on hand rather than making a fresh batch of everything.
By Butter, Love, and Cowboys
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
My other recipes you may want to use on your Cinnaholic Cinnamon Rolls:
Caramel Monster Brookies begin with a fudge brownie, are followed by creamy caramel, and finish off with a layer of monster cookies. Chocolate, caramel, and peanut butter; what’s not to love?
I have tried numerous brookie recipes and there are several combinations that I have found so tasty. However, Caramel Monster Brookies just might be my favorite version, because brownie, caramel, and monster cookie create one tasty combination. It can’t be denied that a caramel center and monster cookie layer set the bar pretty high. On top of all that, these layers create a moist and ooey gooey dessert. I love ooey gooey. Do you love ooey gooey?
So I suppose the combination of brownies and cookies in the blogging world isn’t new. Over the last five or so years, it has become popular to combine these two widely loved desserts. And boy do they go together well! Whether it be regular chocolate chip cookies or something a little more vamped up like this monster cookie version, brownies and cookies are a combination that never leave me disappointed.
So there is something I have discovered about myself. And that discovery is that I am a stuff-er. I stuff many desserts. Brownies, cookies,cookie pie, and now brookies have all been stuffed here on Butter, Love, and Cowboys. When you take a timeless recipe and stuff it, it just becomes something it wasn’t before. If you don’t believe me, just go ahead and try it. I dare ya.
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Don’t Caramel Monster Brookies look like happy little bars? Don’t miss out on this sweet trio of chocolate, caramel, and peanut butter!
Caramel Monster Brookies
2019-03-26 16:13:32
Serves 16
Caramel Monster Brookies begin with a fudge brownie, topped with creamy caramel, and are finished off with a layer of monster cookies.
Preheat oven at 350 degrees F. Make the brownie layer by combining melted butter, sugar, eggs, and vanilla in a large bowl. In a separate bowl combine flour, cocoa powder, baking powder, and salt. Add dry ingredients to wet ingredients. Mix until just incorporated. Do not over-mix! Place in a greased 9x13 inch pan. Bake about 25-28 minutes, or until the brownie layer is almost done but not fully.
While the brownies are baking make the caramel layer by placing sweetened condensed milk, caramels, and butter in a medium sized saucepan. Melt and stir occasionally on medium heat until everything is smooth and well combined.
Also while the brownies are baking, make the monster cookie layer. Cream butter, peanut butter, and sugars until light and fluffy, about 2 minutes. Add vanilla and continue to cream about 1 more minute. Add egg and mix. In a separate bowl, combine oats, flour, baking soda, and salt. Gradually add to wet ingredients. Mix in milk chocolate chips, white chocolate chips (if using), and peanut butter chips. Fold in the m&m's. (You can use any kind, but I used peanut butter m&m's and we loved it! Caramel ones would go well too!)
Layer the caramel on top of the brownie. Next, scatter the monster cookie dough in teaspoon sized pieces all over the top of the caramel, until evenly distributed. Return to the oven for about 10-12 minutes, or until the cookie layer is baked through, edges will just barely begin to turn golden. When it comes to these bars, a little underdone is better than a little overdone! Let cool at least 20 minutes so the caramel has some time to settle. Enjoy!
Notes
*I have used a brownie mix for the brownie bottom before and it turns out really well since brownie mixes are quite moist. The homemade brownie kicks it up a notch, but there is no shame in using a brownie mix for the bottom! If you do, just be aware you will have to adjust the baking time for the brownie before adding the caramel and monster cookie layers. It took about 18 minutes to reach that almost done, but a touch underdone state when I did it. If you do use a brownie mix, I recommend using butter instead of oil, milk instead of water, and adding some vanilla extract.
By Butter, Love, and Cowboys
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Decadent Hot Fudge Sauce is simply what the title touts, pure decadence! This silky smooth sauce perfectly balances the richness of dark chocolate and the sweetness of milk chocolate.
I’m convinced I’ve been addicted to hot fudge sauce since I was born. I can never remember not positively loving it. Nor can I ever remember a day where I thought vanilla ice cream was complete without it. As a teenager, one of my favorite things to do late at night was head upstairs and make myself a little mini portion of hot fudge in the microwave to go over a bowl of ice cream, very quietly, so as not to wake anybody. If I really wanted a treat, I would also warm up a little peanut butter and pour it on top of the ice cream too. So maybe I didn’t start eating ice cream with hot fudge the day of my birth, but I have always been a hot fudge snob.
My Mom made hot fudge all the time growing up. She never bought it. Even the thought of her buying it sounds utterly ridiculous, because she made it so much. Like mother like daughter, I have never bought it either. On occasion I may find that a store-bought bottle of hot fudge looks a little tempting, but as soon as I flip the jar and see the ingredients listed on the back, I’m not tempted anymore. Not when I know I can head home and have Decadent Hot Fudge Sauce, made with loads of cream and butter, ready in ten minutes. Butter saves the day again.
A couple of years ago or so, I posted this Hot Fudge Sauce. Now, I’m not going back on my word, because I still adore that recipe, but we eat hot fudge so much if I made the same recipe every time, we would easily get sick of it. So why would I be a stingy girl and not share other delectable hot fudge recipes with you?!
I’ve been making Decadent Hot Fudge Sauce for a couple of years now. It’s a Ree Drummond original, tweaked to my liking. The first time I made her recipe, my sister and I sat up late eating spoonfuls of it. Before we knew it, it was gone! Really, how does that happen?
Though I loved the original recipe, I am not a heavy dark chocolate fan and it was a bit more dark tasting than I prefer. So…I tested that recipe over and over again. I added twice the sugar, I added half the cocoa, but it never worked out. A thicker hot fudge is my preference as well, not too thick, but thick enough. So…I continued testing to make it a little bit thicker. I added less cream, I boiled it down until it was thicker, but it still just wasn’t quite right.
Finally, I realized I was making the whole situation harder than it needed to be. One day, I decided to add some milk chocolate chips to make it sweeter. Not only did that simple addition make the sauce sweeter, but thicker. It was the best of both worlds and Decadent Hot Fudge Sauce turned into perfection.
Friends don’t let friends eat store-bought hot fudge. Plus, if you already have some ice cream in the freezer, hot fudge drenched ice cream is one of the quickest and easiest treats of all time!
Decadent Hot Fudge Sauce
2019-03-19 15:45:42
Serves 6
Decadent Hot Fudge Sauce is a silky smooth chocolate sauce that makes a regular bowl of ice cream complete.
In a medium sized sauce pan, stir together the sugar and cocoa. Add the cream and stir. Turn the heat to medium-low and add the butter and vanilla. Once the mixture begins to melt, add the chocolate chips. Continue heating until fully melted. Store leftovers in the fridge.
Notes
*If you want the sauce to be a little thinner, use a little extra cream. I have found when I make it with heavy cream, I may need to add a few extra tablespoons to thin in out.
**If you want the hot fudge to be sweeter, simply add more milk chocolate chips.
So…just look at it! 
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