brownie crackle cookies

so i guess my food blog might turn into a desserts-only blog.
well, at least for the duration of my pregnancy. i’m telling you, it’s ALL i crave.
and i am OK with that.
i hope you are too.

i messed with this recipe a little bit, one i found over at the craving chronicles. and sorry, but i changed the name, once i experienced these babies. they really do taste like a brownie in cookie form. the little sugary crackles on top are just like a hostess opening the front door, saying “come on in… enjoy… EAT LOTS”.
don’t mind if i do.

brownie crackle cookies
adapted from cook’s illustrated and craving chronicles


2 cups all-purpose flour
1 cup cocoa powder
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar (plus about 1/2 – 3/4 cup for rolling)
4 tbsp dark chocolate (or regular) cream cheese
3/4 stick unsalted butter (6 tbsp), melted and still warm
1/3 cup vegetable oil
1 egg
1 tbsp half & half or milk
2-3 tbsp brewed coffee
1 tsp vanilla

1. preheat oven to 350. line 2-3 baking sheets with parchment paper.
2. in a mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. in another large mixing bowl combine 1 1/2 cups sugar, chocolate cream cheese, and melted butter and stir until smooth. whisk in oil. add in egg, milk, coffee & vanilla. whisk until smooth. add flour mixture. mix with a spatula until incorporated and a soft dough forms.
3. place remaining 1/2 – 3/4 cup sugar in a bowl. using a 2 tbsp cookie scoop, scoop dough into your hands, roll each into a ball and then roll in sugar. space each cookie about 2 inches apart on cookie sheet. (if the dough is too soft to roll, set it in the fridge for about 10 minutes.)
4. bake (1 sheet at a time) for 11-13 minutes, until cookies have set and the tops have cracked. let cool on the baking sheet for several minutes. (store in an airtight container or ziploc bag at room temp for up to 1 week.)


pb&j cookies

there is something about the fact that these cookies are called “peanut butter and jelly” cookies that makes me feel like it’s totally ok to eat lots of them and also give them to my toddler.
i mean, hey, they have lots of good protein (the peanut butter and the eggs), fruit (the jam) and calcium! (the milk) – completely redeemed.
and they are fun to make too. there are ways you can include your toddler in making these, from the mixing of the batter to the drizzling of the peanut butter frosting on top at the end.

pb & j cookies
makes 20 cookies


1/2 cup all purpose flour

1/2 tsp baking powder

1 cup peanut butter (creamy, not crunchy)

1/4 cup unsalted butter (at room temp)

3/4 cup granulated sugar

1/4 cup brown sugar

1 egg

3 tbsp plus 1 tsp strawberry jelly (my favorite: bonne maman’s strawberry preserves)

1/4 cup plus 2 tbsp powdered sugar

1 1/2 tbsp whole milk


1. preheat oven to 350.

2. in a small bowl, stir together the flour and baking powder with a whisk or fork. set aside.

3. in a large bowl with a handheld mixer (or in the bowl of a standing mixer), blend 3/4 cup of the peanut butter with the room temperature butter on medium speed. add granulated sugar and brown sugar and beat until smooth, about 5 minutes. beat in the egg until incorporated. stir in the reserved flour mixture until just combined.

4. using a small (1 1/2 inch) ice cream scoop or a tablespoon, drop the dough about 2 inches apart on 2 ungreased baking sheets. using your thumb, gently dent the center of each cookie. spoon about 1/2 tsp of jelly into each center.

5. bake until lightly golden, about 12 minutes. put baking sheets on wire racks to cool.

6. in a small bowl, beat together the remaining 1/4 cup of peanut butter and the powdered sugar. whisk in the milk, a little at a time, until the frosting reaches a good consistency for piping. scoop frosting into a sandwich-size ziploc bag, snip off a tiny corner, and pipe the frosting over the cookies.


recipe via, photo via

double chocolate & espresso cookies

i’m not playin’ around y’all. these are serious cookies.
if you are extremely strange and don’t like chocolate in the least, you should stay away from this recipe.

they are basically the perfect chocolate chip cookie but with chocolate in the batter too.
plus they have this surprise of espresso in them which is lovely and warm and exciting.

(this recipe is from the lovely giada de laurentiis, and as usual, i have adapted it just a bit.)

double chocolate & espresso cookies
(makes about 26 cookies)


6 oz semi-sweet chocolate, chopped into 1/2″ pieces

2 tbsp butter, unsalted

1/3 cup dark chocolate-covered espresso beans (*see note below*)

1 cup flour

2 tbsp unsweetened cocoa powder

1 tsp baking powder

1/4 tsp fine sea salt

3/4 cup sugar

2 eggs

2 tbsp water

1 tsp vanilla extract

1 bag semi-sweet chocolate chips

1. preheat the oven to 300.

2. in the top of a double boiler, combine the chocolate and the butter. fill lower pan with about an inch of water and bring to simmering. (if you don’t have a double boiler, you can use a small bowl and place it over a regular saucepan of simmering water.) stir occasionally until the chocolate has melted and the mixture is smooth.

3. in a blender or food processor, finely chop the the chocolate-covered espresso beans. in a medium bowl, whisk together the chopped espresso beans, flour, cocoa powder, baking powder, and salt.

4. in a large bowl, whisk together the sugar, eggs, water, and vanilla. gradually add the dry ingredients and stir until thick & smooth. fold in the melted chocolate. stir in the chocolate chips. using a cookie or small ice cream scoop, place 1/4 cup-sized scoops onto baking sheets.

5. bake until slightly puffed and the tops begin to crack, about 18-20 minutes. allow the cookies to cool completely on the baking sheets before serving.


**ingredient note: on one day i was dying to make these, i was unable to find chocolate-covered espresso beans. instead, i used 1/4 cup regular espresso beans and the cookies came out just as well.

chocolate, peanut butter & marshmallow pudding cookies

if the picture above, with all of it’s marshmallowy gooeyness, or just the name of the cookies hasn’t made you run for the pantry yet, GO NOW.
after you pull them out of the oven, the creaminess of the warm peanut butter chips quickly melts in your mouth and the marshmallows make them chewy and oh so lovely.

this is one of my favorite cookie recipes of all time.
ALL time, people.
so, naturally i thought it might be a good kick off for she likes to eat.
cuz i can eat these cookies like it’s MY JOB. (so can my husband, for that matter.)

chocolate, peanut butter & marshmallow pudding cookies

2 sticks softened butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

2 eggs

1 tablespoon vanilla

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

4 oz box instant chocolate pudding mix (make sure the box says “instant”, and not a cook & serve pudding)

10 oz bag peanut butter chips

1 1/2 cups mini marshmallows

1.  preheat oven to 350 degrees. line a large baking sheet with parchment paper or line with a silpat liner.

2.  in a stand or electric mixer, beat butter and sugars until light and fluffy.  beat in egg and vanilla until well combined.

3.  place flour, baking soda, and salt into a large bowl, mixing to combine.  slowly add to wet ingredients along with chocolate pudding mix, peanut butter chips and marshmallows.  mix until just combined.  with a medium cookie scoop, place onto baking sheet and bake for 10 to 12 minutes, until cooked through.  let cool for 10 minutes on baking sheet before transferring.

makes 3 dozen cookies