Chocolate Chip Lava Cookies

Image via Jellypin.com

Ingredients

1/2 cup (1 stick) butter, softened
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg
1/2 tablespoon vanilla extract
1 3/4 cups (210 grams) all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 (11.5 oz) bag milk chocolate chips (I prefer Hersheys)

Directions

1. Preheat oven to 350 degrees F. Spray a standard size muffin tin with cooking spray. Place 1/2 cup chocolate chips in a Ziploc bag, and seal shut. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Microwave for 30 seconds. Remove bag and flip, microwaving for an additional 10-15 seconds until all the chips are softened. Set aside to cool.
2. With an electric mixer, cream the butter and sugars until light and fluffy, about 3-5 minutes. Add egg and vanilla and beat until well combined. Meanwhile, in a separate bowl, whisk together the flour, salt, and baking soda. Add to the wet ingredients and beat on low speed until just combined. Add the remaining chocolate chips (1 cup) and stir to combine.
3. Using half the cookie dough, scoop 1.5-2 tbsp of dough, flatten it out a bit, and place in the bottom of the muffin tin. Repeat for a total of 10 cookies. Cut a small tip in the corner of the Ziploc bag, and gently squeeze a layer of chocolate over the cookie. Scoop and flatten the remaining dough and place on top of the chocolate layer. Bake at 350 for 15-20 minutes, until the edges are just browned. As soon as they come out of the oven, run a knife around the edges to make for easy removing later. Cool completely before removing from the muffin tin, running a knife around the edge to help loosen.
These are good as mini muffins, too! Try baking at 350 for 9 mins. Enjoy!

Recipe Source at Jellypin.com

Mississippi Mud Brownies

Image via Pincookie.com

Ingredients

1/2 cup all-purpose flour
1/2 cup cocoa powder
3/4 cup granulated sugar
1/3 cup packed light-brown sugar
1/4 tsp salt
1/2 cup butter, melted and cooled slightly (I used salted)
2 large eggs
1 tsp vanilla extract
3/4 cup chopped pecans or almonds, divided
2 1/2 cups miniature marshmallows
Chocolate Frosting
1/4 cup salted butter
1/4 cup milk
1/4 cup cocoa powder
1/2 tsp vanilla extract
2 cups powdered sugar

Directions

Preheat oven to 325 degrees. Line an 8×8-inch baking dish with parchment or aluminum foil, if using foil spray with cooking spray or brush with melted butter. In a large mixing bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar and salt until well blended. Using a wooden spoon stir in melted butter and mix until combined. Add eggs and vanilla and stir until blended (mixture will be thick). Fold in 1/2 cup chopped pecans. Pour mixture into prepared baking dish and bake in preheated oven 35 – 37 minutes (underbake slightly as you’ll be returning them to oven to cook marshmallows).
Remove from oven and sprinkle top evenly with marshmallows then return to oven and bake about 4 minutes longer until marshmallows puff slightly. Remove from oven and allow to cool for 5 minutes then toast tops of marshmallows with a kitchen torch if desired (be very carefully around parchment paper – I lit mine on fire. oops). Pour and spread chocolate frosting evenly over top (just after preparing frosting as it will begin to set as it cools), sprinkle top with remaining nuts. Allow to cool completely if desired (and if you have the patience to wait, it will take about 2 hours), or allow to cool slightly (you’ll have runny frosting and unevenly cut brownies – but they are amazing this way). Cut into squares and store in an airtight container.
For the chocolate frosting:
In a small saucepan, melt butter over medium-high heat, stirring frequently. Add milk and cocoa powder and cook whisking constantly until mixture has thickened, about 2 minutes. Remove from heat and using an electric hand mixer, stir in vanilla and powdered sugar. Use frosting immediately.

Recipe Source: Cooking Classy

Monster Cookie Dough Ice Cream & Drumsticks

Recipe by Ashton Swank

 

Image via Myrecipemagic.com

Ingredients

16 ounces cool whip
1Can (14 oz) sweetened condensed milk
1/2 cup creamy peanut butter

Cookie Dough

1/2 cup creamy peanut butter
3/4 cup sugar
1 teaspoon vanilla extract
2 ounces cream cheese
1 tablespoon milk ( 1-2 Tbsp )
1/2 cup old fashioned oats
1/2 cup M&M's Milk Chocolate Candies
1/2 cupsemi-sweet chocolate chips

In a medium bowl, mix (I used a fork) the peanut butter, cream cheese, vanilla and sugar until smooth. Mix in the oats, and 1-2 tbsp. of milk depending on the consistency you want the dough. Add in the M&Ms and the chocolate chips.
Drop 1/2 of the dough (in one big mass) into the ice cream base. Use a rubber spatula to fold it in (try not to over mix). Add the second half of the dough, again using a rubber spatula to fold in, but mix it in even less than the first half.
Spread in a freezer-safe container and freeze for at least 6 hours.

Drumstick

1 tablespoon chocolate syrup (magic shell)
8 sugar ice cream cones
8 tablespoons peanuts (peanut bits)

For Drumsticks:
Pour about 1 tbsp. of magic shell in the bottom of each cone. Immediately place cone in the freezer. Let freeze for about 10 minutes or until shell is hard.
Meanwhile, pour magic shell into a cup– deep enough for dipping. Go ahead and prepare space for the drumsticks to lay in the freezer on a sheet of wax paper.
Scoop ice cream into the cone– make sure the ice cream on top isn’t any more than about 1/4 c.
Dip each cone into the magic shell and sprinkle with peanut bits on top. Place immediately in the freezer.
Wait until hardened and then eat!

 See also on Something Swanky Desserts & Designs