That’s no robin’s egg on top, these Cadbury mini egg cheesecakes use spring’s favorite candy for a festive take on miniature cheesecake.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

Today is the official first day of spring but some of my bulb flowers already bloomed last week because of the extra freakish weather we’ve been having in Ohio. Legit it was in the 70s one day and snowing the next. Thankfully a friend gave me the novel idea of cutting them to put in vases inside. How I did not think of this on my own is a bit pathetic but they are safe indoors for as long as cut flowers can last – certainly longer than frost bitten ones.

Besides erratic weather, spring brings the best thing since the Reese’s pumpkins in the fall – Cadbury mini eggs! Personally, I prefer the royal dark ones because most mass produced milk chocolate is hardly chocolate anymore (I’m looking at you, Reese’s), but I also enjoy the dark chocolate as a contrast to an otherwise overly sweet treat. That being said, cheesecake isn’t overly sweet so you could use either type of Cadbury chocolate in these mini egg cheesecakes based on your preference.

Other than that I don’t really know what else you need to know to be convinced to make these mini egg cheesecakes, unless you are a purist and eat them straight out of the bag with no exceptions. If so, I respect that. But if you are willing to part with half a bag I think these are worth it. They are quicker to prepare than a full-sized cheesecake, can be made ahead (basically have to be due to chilling time), and are cute but not too cute to eat! But if cheesecake isn’t your jam then I also have recipes for Cadbury mini egg cookies, 7-layer bars, gooey butter cake, and rice treats.

CADBURY MINI EGG CHEESECAKES

Print

Yield: 1 dozen Prep Time: 10 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1 sleeve (2 oz, 4 sheets) graham crackers, finely ground in food processor (~1 cup)
• 2 Tbsp butter, melted

FILLING

• 12 oz. cream cheese, room temperature
• 1/2 cup sugar
• 1 egg, room temperature
• 1 tsp vanilla extract
• 24 mini candy coasted chocolate eggs*, chopped (~1/2 cup)

GANACHE

• 1/2 cup chopped dark* chocolate
• 1 Tbsp heavy cream

TOPPING

• 1/4 cup shredded coconut, toasted
• 36 mini candy coasted chocolate eggs*

Directions

1. Preheat oven to 350 degrees. Combine ground chocolate graham crackers and melted butter into a bowl until well combined.  Spoon into 12 mini cheesecake cups** that have been sprayed with cooking spray.  Press into the bottom of each cup so the crust is flat.  Partially bake for 5 minutes then remove from oven.
2. In a stand or electric mixer beat the cream cheese and sugar until smooth. Beat in egg and vanilla until combined. Fold in the chopped chocolate eggs.
3. Pour mixture evenly into the 12 cups, filling about 3/4 way full. Bake for 25-28 minutes or until cheesecake is cooked through. Let cool completely.
4. Meanwhile, in a small bowl add the chocolate and heavy cream. Microwave on 50% power for 1 minute, stirring every 15 seconds until melted.
5. Once cooled, remove cheesecakes from pan and top each with a teaspoonful of chocolate ganache, a sprinkle of toasted coconut, and 3 chocolate eggs. Refrigerate until ready to serve.

Notes

*I like Cadbury royal dark, but you can use milk chocolate if you prefer. **Can also use regular muffin pan with cupcake liners. Yield and cook time may differ.

Source: Adapted from my Mini Chocolate Chip Oreo Cheesecakes and decoration inspired by A Pumpkin and a Princess.

My second favorite Easter candy is magicked into Easter 7 Layer Bars just in time for the holiday.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

There are a few recipes I make on repeat but change up the components and 7 layers bars is definitely one of them. Just for holidays alone I have one is Valentine’s Funfetti, a lucky 7-layer bar for St. Patrick’s Day, two for Halloween, and also two for Christmas. It seemed only fair that I finally make Easter 7 layer bars with the second best Easter candy – cadbury mini eggs.

The first is obviously Reese’s eggs – did you really even need me to say it?

Not the Cadbury creme or caramel filled eggs, and not even the regular milk chocolate Cadbury mini eggs, I am talking about the harder to find royal dark chocolate cadbury mini eggs. That sweet and crunchy candy shell over the less sweet dark chocolate is just perfection.

I have made other recipes with cadbury mini eggs for Easter before including bird’s nest krispie treats, Easter gooey butter cake, and cadbury egg cookies but it was time for the literal magic of the 7 layer bars.

The graham cracker base (1) is layered with semisweet (2) and white chocolate (3), slivered almonds (4), coconut (5), chopped Cadbury mini eggs (6), and sweetened condensed milk (7). Add some sprinkles if you dare for festive flair. Toss it in the oven for 25 minutes, patiently let it cool for at least 2 hours and then you can dig in!

CADBURY MINI EGGS 7-LAYER BARS

Print

Yield: 2 Dozen Prep Time: 2 Hours 15 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 Tbsp (1 stick) unsalted butter, melted
• 18 graham crackers (10 oz.), crushed
• 1 cup white chocolate chips
• 1 cup semisweet chocolate chips
• 1 cup slivered almonds
• 1 cup sweetened shredded coconut
• 1 cup chopped Cadbury mini eggs
• 1 (14 oz.) can sweetened condensed milk

Directions

1. Adjust an oven rack to the lower-middle position and preheat to 350 degrees. Spray a 9×13-inch baking pan with non-stick spray. Line the pan with two overlapping pieces of foil or parchment paper, leaving overhang to act as handles for lifting the bars out of the pan. Spray with non-stick spray.
2. In a medium bowl, combine melted butter and graham cracker crumbs until  distributed. Pour into the prepared pan and press evenly into the bottom.
3. Evenly sprinkle the chocolate chips, almonds, coconut, and chopped Cadbury mini eggs over the graham crumbs. Pour the condensed milk evenly over the entire dish.
4. Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.
5. Remove the bars from the pan using the foil or parchment handles and transfer to a cutting board. Using a sharp knife cut into 24 bars.

Source: Adapted from my Chocolate Coconut Pecan 7-Layer Bars.

Pistachio chocolate chip cookies have a secret – they are made with brown butter, dark chocolate, and stuffed with creamy pistachio butter!

Jump to recipe

These cookies are not as simple as they sound and I mean that in the best way. Not to be confused with my pistachio toffee chocolate chip cookies or pistachio Oreo stuffed double chocolate chip cookies, I wanted to named them “Pistachio Butter Stuffed Brown Butter Dark Chocolate Chip Cookies” but Google SEO was not having it. Evidently “Pistachio Chocolate Chip Cookies” was better, even if it doesn’t give you the full picture.

When I started this blog of mine back in 2010, SEO was not on my radar (evidently it came into existence in 1996). For most of the life of this blog, it has not been optimized for the Googles. Even after I still cook what I want and not what Google tells me I should. I would find no joy in that (and probably why I still have a day job- ha). Instead I just try to be flexible with naming the things. Honestly, most of the time it’s helpful but today feels like I’ve been cheated because it just doesn’t tell the whole story.

Did I consider throwing SEO out the window and still calling these stuffed pistachio butter cookies by their longer name? Absolutely. But then in an effort to help more people find these insanely delicious (but not-descriptively-named) pistachio chocolate chip cookies, I caved. Although, if you came here looking for simple pistachio chocolate chip cookies, these are not it!

What you need to make Pistachio Chocolate Chip Cookies.

• Unsalted butter, browned (or melted is fine, I guess)
• Pistachio Butter (optional but strongly suggested)
• Dark chocolate chips (or preferred chocolate)
• Shelled pistachios
• All-purpose flour
• Brown sugar
• Granulated white sugar
• Vanilla extract
• Eggs
• Baking soda
• Salt

Don’t want to brown butter? Then just melt it. Don’t have dark chocolate chips? Use semi-sweet or whatever kind you have. Don’t have the patience to freeze blobs of pistachio butter to then stuff inside the cookie dough? Skip it completely. The remaining ingredients are non-negotiable and even stripped down to their base, these pistachio chocolate chip cookies are still wonderful. But if you’re looking for something extra special that people will rave about, go for those extra steps.

No matter which adventure you choose, don’t forget the extra sprinkle of coarse sea salt on top – because what good is a pistachio cookie without salt?

PISTACHIO CHOCOLATE CHIP COOKIES

Print

Yield: Approximately 2 dozen Prep Time: 3 Hours Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups pistachio butter
• 1 cup (2 sticks) unsalted butter
• 2-1/4 cups all-purpose flour, spooned and leveled
• 1 tsp baking soda
• 1 tsp salt
• 1 cup packed dark brown sugar
• 1/2 cup white sugar
• 1 Tbsp vanilla extract
• 1 egg + 1 yolk, room temperature
• 2 cups dark chocolate chips
• 1 cup shelled roasted and salted pistachios, chopped
• Coarse sea salt, optional

Directions

1. Line a baking sheet with parchment paper. Dollop tablespoon-sized mounds of pistachio butter onto the baking sheet (about 2 dozen total) and pop in the freezer until firm, at least 2 hours.
2. Melt butter in a medium saucepan over medium heat, stirring constantly. Continue to cook until butter turns to an amber/light brown color, and remove from heat immediately. Pour into a large bowl and set aside to cool to room temperature.
3. In a medium bowl, sift together the flour, baking soda, and salt; set aside.
4. Once the butter has cooled, cream together the butter, brown sugar and white sugar until well blended (1-2 minutes). Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chocolate chips and pistachios by hand.
5. Using a medium cookie scoop (about 2 tablespoons), portion the dough into balls. Working with one ball at a time, use your thumb to create a well in the center of the ball. Add a dollop of frozen pistachio butter to the well then seal the cookie dough around it so it's completely enclosed. Repeat with all of the dough and pistachio butter. Cover and refrigerate for at least 30 minutes or overnight.
6. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
7. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
8. Bake for 8-10 minutes or until edges are barely golden (will look under-baked). Immediately sprinkle with coarse sea salt, if using. Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Source: Adapted from my Pistachio Toffee Chocolate Chip Cookies and Nutella-Stuffed Brown Butter Chocolate Chip Cookies.

Sea salt and dark chocolate is one of those perfect combinations, which is why these salted double dark chocolate chip cookies are not to be missed.

Jump to recipe

For someone who doesn’t particularly love chocolate, this post marks two new cookie recipes in a row that are not only chocolate but double chocolate. No, I’m not using this as a code to let you know that I’ve been abducted. Somehow I did this with a sound mind.

To be fair, most of my dislike for chocolate comes in the form of solid, one component chocolate items such as chocolate bars, chocolate cake, and chocolate ice cream. If you add nuts, peanut butter, cream cheese, etc., I am usually on board. Especially peanut butter.

Somehow, even simply sprinkling coarse sea salt on these salted double dark chocolate chip cookies is enough to make me like them. Do I prefer them over my classic chocolate chip cookies? Not a chance. But a recent birthday boy at work loves chocolate so I went all in.

What does double dark chocolate chip mean?

While technically using two different chocolates in a chocolate chip cookie could also qualify, here a double dark chocolate chocolate chip cookie has a chocolate cookie dough base before any chocolate chips are mixed in.

Technically I have already shared a recipe for double chocolate chip cookies but these are bigger, use dark chocolate cocoa powder/chips, and are salted – totally warranting their own post. Especially since I actually used colorful white chocolate chips in the previous version as the second chocolate.

Sure enough these were a big hit at work. with some going back for seconds despite their celebratory larger size. But if you can’t indulge on your birthday, then when can you?

What percentage of dark chocolate do you use for these double dark chocolate chip cookies?

The best dark chocolate for chocolate chip cookies contains between 60% to 70% cacao. Personally, I used Ghirardelli’s 60% dark chocolate chips.

SALTED DOUBLE DARK CHOCOLATE CHIP COOKIES

Print

Yield: 2 dozen Prep Time: 2 Hours 30 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/4 cups all-purpose flour, spooned and leveled
• 1/4 cup dark cocoa powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 1 cup packed dark brown sugar
• 1/2 cup white sugar
• 1 Tbsp vanilla extract
• 1 egg + 1 yolk, room temperature
• 2-3 cups dark chocolate chips
• Coarse sea salt, for topping

Directions

1. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt; set aside.
2. In a large bowl, cream together the melted butter, brown sugar, and white sugar until lighter in color, about 3 minutes. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chocolate chips.
3. Roll 1/4 cup of dough* into a ball that is slightly taller than wide and place on a plate or tray. Cover tightly and chill for at least 2 hours, overnight for best results (can refrigerate up to one week).
4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
6. Bake for 10-12 minutes (will look underbaked). Immediately sprinkle with coarse sea salt. Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Notes

*For smaller cookies, roll 2 Tablespoons and bake for 8-9 minutes.

Source: Adapted from my Double Chocolate Chip Cookies.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

You’ve heard of chocolate covered potato chips so why not chocolate covered Cheetos? They are sweet, salty, and slightly cheesy.

Jump to recipe

It’s National Cheese Doodle Day so you know what that means… a new Cheetos recipe! In case you thought my Caramelized Cheetos or Cheetos Marshmallow Crispy Treats weren’t weird enough, how about some Chocolate Covered Cheetos?

The idea blossomed from chocolate covered potato chips – if that salted snack can be delicious covered in chocolate, why not Cheetos? After all, most of that cheesy flavor is thanks to salt.

So of course, I had to try it.

Ingredients for Chocolate Covered Cheetos

• Chocolate
• Cheetos
• Flaky sea salt

You truly only need two ingredients to make Chocolate Covered Cheetos, which should be obvious by the name: chocolate and Cheetos (or whatever brand of cheese doodle you prefer). But I jazzed mine up a little bit with a sprinkle of flaky sea salt and Cheeto dust.

But let me tell you, that extra bit of sea salt made the difference as I tried them with and without. The extra dusting of Cheeto powder also helped them look “fancy” – as fancy as Chocolate Covered Cheetos could look.

What is Cheeto dust called?

Cheeto dust actually does have a name and it is Cheetle. I read once that the most unappealing part of eating Cheetos are “Cheeto fingers” – I’m sorry, what?

I think they meant to say the BEST part. Cheeto-lovers, tell me you don’t look forward to scraping that layer of cheetle off your fingers after you’ve polished off the bag. It’s a culinary delight.

Heck, half the reason I left part of the Cheetos uncoated was to make sure I would not be slighted by the absence of Cheeto fingers (the other half being it was easier to dip). But if you’d rather have chocolate fingers, be my guest and dunk them in.

So what do you think? Would you give these Chocolate Covered Cheetos a try? If you are also a fan of salt-sweet combinations this might be your new favorite thing. Heck why not throw them into chocolate chip cookies while we are at it?

Or maybe not. Just dip one Cheeto into some chocolate and try it out first. To be honest, that’s what I did before I committed to dipping the rest in chocolate. No sense wasting precious Cheetos without verifying first!

CHOCOLATE COVERED CHEETOS

Print

Yield: 12 Servings Prep Time: 15 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (8.5 oz.) bag of crunchy Cheetos*
• 12 oz. good dark chocolate, chopped
• Flaked sea salt, for garnish

Directions

1. Line a cookie sheet with wax paper; set aside.
2. In a heat-safe bowl over a pot of simmering water**, add 3/4 of the chocolate. Heat, stirring occasionally until the chocolate has melted.
3. Keep the bowl over the water, but remove the pot from heat, and immediately stir in remaining chocolate until melted.
4. Use tongs to dip the Cheetos one at a time 3/4 of the way into the chocolate, letting the excess drip off. Place prepared cookie sheet, sprinkle with extra Cheetos dust and/or flaked sea salt, and allow to cool until set***.
5. Enjoy or store in an air-tight container at room temperature.

Notes

*I prefer crunchy but this could easily work with any other style. I also crushed the smaller bits of Cheetos for garnish. **Alternatively, you could microwave the chips in 30 second intervals, stirring in between time-points. ***2 hours room temperature or 15 minutes in the refrigerator.

Source: The idea was my own, but the recipe outline was adapted from AllRecipes.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This peanut butter version of the German Kalter Hund (no-bake chocolate biscuit cake) is perfect for Oktoberfest. The peanut butter is more subtle than you’d expect but oh so delicious.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

It’s Oktoberfest in Munich! For the year 2022 it began on Saturday, September 17 and ends on Monday, October 3. Last weekend, on the 17th, our neighbor who brews his own beer threw an Oktoberfest party and I naturally had to make a dessert to bring that fit the theme.

Kalter Hund is a German no-bake chocolate biscuit cake. The name “Kalter Hund” literally translates to “cold dog” in German, but the name itself has been theorized to have passed into German through the Slovakian word hyntow (box-shaped trolley), which may reference the rectangular pans in which the dessert is often made.

This dessert is also known as a cold snout, cellar cake, and hedgehog slice. No matter the name, it is an uncooked square-shaped chocolate dessert, similar to fudge but with alternating lighter and darker areas, with the darker areas being chocolate and the lighter the biscuits. Interestingly the concept behind this dish was derived from chocolate salami.

I also read that nuts may sometimes be added, so I decided to swap out some of the butter for peanut butter and share it on this fine #PBchocSat! Besides, Ohio has the second most Americans with Germany ancestry (first is Pennsylvania), so it’s basically a double homage (and not-so-secretly I love that the name of it may have actually come from Slovakia, where half of my Dad’s side is from).

This dessert was stupidly easy to put together. Just melt the chocolate in hot cream, followed by the butter and peanut butter, then layer the butter biscuit cookies alternating with the chocolate mixture until you run out. Pop it in the fridge and let it set overnight (at least least 3 hours) before slicing and devouring the delicious loaf of chocolate (maybe after enjoying some currywurst sliders??).

By the way, since this is a retro German dessert the original recipe used grams and milliliters. I kept them since that’s technically the measurements I used (get yourself a multi-unit measuring cup and a kitchen scale), but I did also convert for those that need the US Imperial system of measurement.

NO-BAKE PEANUT BUTTER CHOCOLATE BISCUIT CAKE (ERDNUSSBUTTER KALTER HUND)

Print

Yield: 12 Servings Prep Time: 3 Hours 30 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 200 grams/7 oz./scant cup semisweet chocolate, chopped
• 200 grams/7 oz./scant cup dark chocolate, chopped
• 200 grams/7 oz./scant cup milk chocolate, chopped
• 75 grams/1/3 cup unsalted butter, room temperature
• 75 grams/1/3 cup creamy peanut butter
• 275 mL/1 cup heavy cream
• 300 grams/15.75 oz. (1-1/2 pkg) butter biscuit cookies (Leibniz brand recommended)

Directions

1. In a medium saucepan, add cream and bring to a simmer*. Immediately add the chocolate, cover, and remove from heat. Stir occasionally until the chocolate has melted. Add the butter and peanut butter and stir until smooth.
2. Line a 9x5-inch loaf pan with parchment paper or plastic wrap (leaving an overhang for easy removal later). Lay 6 cookies across the bottom of the lined pan. Evenly pour 1/2 cup of the chocolate mixture over the top of the cookies, spreading to the edges with a small offset spatula.
3. Add another layer of cookies and repeat layering the chocolate and cookies until only 1/2 cup of the chocolate mixture remains. Pour the remaining chocolate over the top, smooth, and crumble any extra cookies on top. Place in the fridge to set for at least 3 hours, but overnight preferred.
4. To remove, use the overhanging parchment paper or plastic wrap to lift the cake out. Cut into 3/4-inch thick slices (12 slices). Serve immediately or place back in the fridge until ready to serve.

Notes

*Alternatively, you could microwave in a microwave-safe bowl.

Source: Adapted from Red Currant Bakery and German Girl in America.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This fluffy Irish cream dark chocolate mousse is topped with an Irish whiskey whipped cream and salty hard pretzels for a tasty St. Patrick’s Day-inspired treat.

Jump to recipe

St. Patrick’s Day is one week from today! Which oddly enough means it has almost been 2 years since we locked down due to COVID-19 – at least here in Columbus, OH. When we went home after work on Monday, March 16th, 2020 we were told not to come back the next day, St. Patrick’s Day. And we all know what happened after that.

All of that aside, here we are 2 years later trying to navigate this world and continue with our lives in whatever way we feel comfortable doing so. While hosting a St. Patrick’s Day party isn’t high on that list for me, that didn’t stop me from making some new St. Patrick’s Day inspired recipes!

These little Irish cream dark chocolate mousse cups remind me of the Irish cream pie I made last year, which had a fluffy Irish cream chocolate filling and a salty crunchy pretzel crust. In retrospect I think these could have also benefitted from a drizzle of that same whiskey caramel I topped the pie with, but instead I added a little whiskey to the whipped cream this time around.

Honestly, I ended up using the mousse like a dip for the leftover whole hard pretzels and I wasn’t mad about it one bit. Pretty sure I actually have a recipe saved somewhere for a Irish cream dip of sorts… one of these days I will find it and share it on the blog! In the meantime, if you need more St. Patrick’s Day-inspired recipes, you can find my entire collection HERE.

Seven years ago: Slow Cooker Guinness Beef Stew

Eight years ago: Spinach Pizza Dough

Eleven years ago: Chicken and Broccoli Stir-Fry

IRISH CREAM DARK CHOCOLATE MOUSE

Print

Yield: 6 servings Prep Time: 2 Hours 15 MInutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3/4 cup chilled heavy cream, divided
• 4 egg yolks
• 1/4 cup Irish cream liqueur, room temperature
• 1/8 tsp salt
• 3 Tbsp + 1 tsp sugar, divided
• 6 oz. dark chocolate, chopped
• 2 egg whites
• 1/2 tsp Irish whiskey (optional)
• 2 large hard sourdough pretzels, crushed

Directions

1. In a small chilled bowl, beat 1/2 cup cream until it forms stiff peaks; cover and chill.
2. In a glass bowl over a saucepan with gently simmer water, combine egg yolks, Irish cream, salt, and 2 tablespoons sugar. Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume (or an instant-read thermometer registers 160°F).
3. Remove bowl, add chocolate, and whisk until melted and smooth. Let sit, whisking occasionally, until it reaches room temperature.
4. In a medium bowl with an electric mixer, beat egg whites until foamy. Add 1 tablespoon sugar, increase speed to high, and beat until it forms stiff peaks.
5. Gently fold egg whites into chocolate mixture in 2 batches, followed by the whipped cream just until blended. Divide mousse among 6 ramekins and chill until firm, at least 2 hours (or overnight to prepare ahead).
6. Just before serving, in a small chilled bowl, beat remaining 1/4 cup cream with remaining 1 tsp sugar and whiskey (if using) until it forms soft peaks. Top each cup of mousse with a dollop of whipped cream and crushed pretzels.

Source: Adapted from Bon Appetit.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

These rye bourbon dark chocolate chunk cookies are the most grown up chocolate chip cookies I’ve ever made. So chewy, nutty, and flavorful – instant favorites.

Jump to recipe

It’s been a hot minute since I came up with a new variation of my favorite chewy chocolate chip cookies, almost exactly 3 months to be exact as the last one I posted was on my blog’s golden 11th anniversary.

This is also only the third new recipe of 2022 I am posting! Not to say that I haven’t been busy working on this blog of mine, it’s just been more focused on updating old content. But it’s finally time to give you something new.

In short, these cookies are dreamy.

I don’t know if it’s just been too long since I’ve made my chocolate chip cookies, but these were incredible. The rye flour gave these cookies almost a nutty flavor and the texture was extra chewy. That combined with the aromatics of the bourbon, hint of rosemary, cardamom and cinnamon, and the rich dark chocolate chunks made these an instant favorite the moment they hit my taste buds.

Now, these cookies might not first strike you as he most Valentine’s Day themed cookie but they certainly captured my heart.

As such I have decided to post them on this day in particular, not just because Valentine’s Day is 2 days away (!!), but because today bloggers from all over the internet are sharing recipes as part of the Good Cookie Food Bloggers’ Valentine’s Event benefitting Cookies for Kid’s Cancer. Read more and find out how you can join in the fight below!

RYW BOURBON DARK CHOCOLATE CHUNK COOKIES

Print

Yield: 3 dozen Prep Time: 2 Hours 15 Minutes Cooking Time: 8 Minutes 8 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/2 cups all-purpose flour, spooned and leveled
• 3/4 cup rye flour, spooned and leveled
• 1 tsp baking soda
• 1 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/2 tsp fresh minced rosemary
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 1 cup packed dark brown sugar
• 1/2 cup white sugar
• 1 Tbsp bourbon
• 1 tsp vanilla extract
• 1 egg + 1 yolk, room temperature
• 2 cup dark chocolate chunks

Directions

1. Sift together the flours, baking soda, salt, cinnamon, cardamom, and rosemary; set aside.
2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended (1-2 minutes). Beat in the bourbon, vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chocolate by hand.
3. Roll 2 tablespoons of dough* into a ball that is slightly taller than wide and place on a plate or tray. Cover tightly and chill for at least 2 hours**, but overnight for best results.
4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
6. Bake for 8 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Notes

* You can also use a 1/4 cup scoop and cook them another 2-4 minutes (will yield less obviously). ** Don't want to wait to chill? They will still bake just fine but the flavor/texture improves when chilled.

Source: Adapted from My Favorite Chocolate Chip Cookies and Two Cups Flour.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Treat yourself and a loved one with these chocolate cookie dough cupcakes for two. Stuffed with cookie dough and topped with a cookie dough frosting.

Jump to recipe

There have been a lot of things on my list of things I want to bake lately, but I somehow always have some other dessert in my house despite not baking any myself, and thus never get around to checking those items off said list.

But in the honor of #ChocolateWeek in preparation for Valentine’s Day in 2.5 weeks, and also National Chocolate Cake Day, I finally turn on the oven to make these two serving cupcakes (Close enough to cake). Sure, you could bake a whole batch of cookie dough cupcakes, but if you’re looking for a sweet treat for two then that’s what I’m here for.

This recipe makes two perfectly portioned dark chocolate cupcakes. You could then top then any way you please, but in the name of love I stuffed them with eggless heat-treated cookie dough (you’ll have a little extra leftover-you’re welcome) and topped with a brown sugar cookie dough frosting. Plus a tiny heart sprinkle – because <3.

Make them for your significant other, make them for your best friend, your parents, heck love yourself, just make them. It’s worth dirtying the dishes even just for two cupcakes. If you’re looking for other two serving ideas, I have a whole round up of them!

More Chocolate Recipes

• Chocolate Butterscotch Layered Fudge from Family Around the Table
• Coca-Cola Cake from Palatable Pastime
• Fudgy One Bowl Brownies from A Kitchen Hoor’s Adventures
• Roasted Carrots with Chocolate Balsamic Glaze from A Day in the Life on the Farm

Three years ago: Chocolate Gooey Butter Cake

Six years ago: Peach Cinnamon Rolls

Eight years ago: Vanilla Sprinkle Cookies

Ten years ago: Banana Peanut Butter Cup Muffins

Eleven years ago: Orange Strawberry Banana Smoothie

CHOCOLATE COOKIE DOUGH CUPCAKES FOR TWO

Print

Yield: 2 servings Prep Time: 20 Minutes Cooking Time: 18 Minutes 18 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CUPCAKES

• 3 Tbsp all-purpose flour
• 2 Tbsp sugar
• 1-1/2 tsp dark cocoa powder
• 1/8 tsp baking soda
• Pinch of salt
• 2 Tbsp water
• 1 Tbsp vegetable oil
• 1/8 tsp vanilla extract

COOKIE DOUGH FILLING

• 1 Tbsp unsalted butter, room temperature
• 1-1/2 tsp sugar
• 1 Tbsp brown sugar
• 1 tsp milk
• 1/8 tsp vanilla extract
• 3 Tbsp all-purpose flour*
• Pinch of salt
• 1 Tbsp mini semisweet chocolate chips, plus more for garnish

COOKIE DOUGH FROSTING

• 1 Tbsp unsalted butter, room temperature
• 1 tsp brown sugar
• 1 tsp all-purpose flour*
• Pinch of salt
• 1/4 tsp vanilla extract
• 1/4 to 1/2 cup powdered sugar
• 1 to 2 tsp heavy cream

Directions

1. For the cupcakes: Preheat oven to 350 degrees. In a small bowl whisk together the flour, sugar, cocoa, baking soda and salt. Make a small well in the middle of the bowl and add the water, oil and vanilla. Whisk together until smooth.
2. Evenly distribute the batter between two liners. Bake for about 18 minutes or until a toothpick inserted into a cupcake comes out clean. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
3. For the filling: In a small bowl, beat the butter and sugars until light and fluffy, about 2-3 minutes. Mix in the milk and vanilla. Mix in flour and salt until incorporated. Stir in chocolate chips. Set aside.
4. For the frosting: In a small bowl, beat the butter and brown sugar until light and fluffy, about 2-3 minutes. Mix in flour and salt, followed by vanilla. Add the powdered sugar, 1 cup at a time, mixing well after each addition. Add heavy cream and beat until fluffy. Add more powdered sugar or heavy cream if necessary to reach desired consistency.
5. Assembly: Using a pairing knife, cut about a tablespoon-sized ball from the center of each cooled cupcake. Stuff with cookie dough (will have extra), spread frosting over the top, and sprinkle with more mini chocolate chips.

Notes

*Heat treat by heating in microwave to 160 degrees F – about 1 minute stirring every 15 seconds.

Source: Cupcakes adapted from my Chocolate Covered Strawberry Peeps Cupcakes for Two. Filling and frosting adapted from my Cookie Dough Oreo Cake.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

These raspberry thyme dark chocolate chip brown butter cookies may have a lot going on but the flavors compliment each other beautifully.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

I feel like it’s been awhile since I’ve shared a new chocolate chip cookie recipe – since March! Whoops. So while reminiscing on how delicious my blueberry brown butter cookies were the other day, and decided it was time to try another fruited cookie concoction.

Luckily for me, the choice was easy thanks to the abundance of raspberries the raspberry bushes in our garden produced this summer. I happened to have some frozen already due to surplus! Why frozen? Because those delicate berries would disintegrate when mixed into the cookie dough if they weren’t.

Do you have to use brown butter?

Of course these cookies also come with the nutty deliciousness that brown butter adds. While not necessary, you have to melt the butter anyway so why not brown it while you’re at it? I say that but honestly I don’t brown my butter as often as I should, considering how often I make my favorite chewy chocolate chip cookies.

But I didn’t stop there of course. I also snagged some thyme growing out of control in my garden as well. It’s actually lemon thyme but I couldn’t taste the difference despite having a tablespoon of it blended into the cookie dough.

You might think the combination of dark chocolate, brown butter, raspberry, and thyme a bit much for one little cookie. But these aren’t all that little (1/4 cup of dough) and the flavors are surprisingly mellow, with no one overpowering the other. Instead they magically compliment each other. I have some experience playing with flavors ;-).

I also had the help of the handy flavor bible, which has been a source of several experimental flavor pairings in other recipes in the past. Although this specific combination wasn’t in there, I was some deductions and it paid off.

One year ago: Blueberry Pear Ginger Jam

Two year ago: Buckeye Trail Mix

Three years ago: Tropical Granola Chocolate Bark

Four years ago: Bacon Buckeyes

Five years ago: Bourbon, Bacon, and Maple Mini Cheesecakes

Six years ago: No-Bake Chocolate Hazelnut Pie

Eight years ago: Marble Malt Cake with Peanut Butter Malt Frosting

Ten years ago: Stone Fruit Hand Pies

RASPBERRY THYME DARK CHOCOLATE CHIP BROWN BUTTER COOKIES

Print

Yield: 20 cookies Prep Time: 2 Hours 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/2 cups all-purpose flour, spooned and leveled
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter
• 1 cup packed dark brown sugar
• 1/2 cup white sugar
• 1 Tbsp fresh thyme (or 1 tsp dried)
• 1 Tbsp vanilla extract
• 1 egg + 1 yolk, room temperature
• 1 heaping cup dark chocolate chips
• 1 heaping cup frozen whole raspberries

Directions

1. Sift together the flour, baking soda, and salt; set aside.
2. Melt butter in a medium saucepan over medium heat, stirring constantly. Continue to cook until butter turns to an amber/light brown color, and remove from heat immediately. Pour into a large bowl and set aside to cool to room temperature.
3. Once butter has cooled, cream together the butter, sugars, and thyme until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips and raspberries by hand.
4. Roll 1/4 cup of dough into a ball (or use a large cookie scoop) and place on a plate or tray. Cover tightly and chill for at least 2 hours, but overnight for best results.
5. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
6. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
7. Bake for 10 minutes or until edges are golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Best enjoyed within 48 hours or refrigerate until ready to eat.

Source: Adapted from my Blueberry White Chocolate Chip Brown Butter Cookies.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE