The Conflicted Cookie

Conflicted Cookie

   
       That name is what happens when no one gives me any suggestions...but no matter. The name isn't really that important when we're talking about a giant conglomerate cookie that is not only stuffed, but also giant. (UPDATE - There was one suggestion for the "snickpea-choc-squared-chip ccokie," but it just sounds too much like chickpea to me. *shrug*)

       There wasn't a whole lot of method to the madness, aside from the fact that the snickerdoodle dough has to go on last so it can be rolled in cinnamon sugar. Other than that, you can put the layers in any order you please. Whichever dough you use for the center you will have the most leftover of, and for the outer layer, the least. I just used the leftover dough to make about a dozen smaller frankencookies, but you can probably also make another giant cookie and a half or so.

  

       I put a salted caramel Ghirardelli chocolate in the center. Other option include a Reese's cup, Oreo, Lindt chocolate, or pretty much any candy bar.

        The only downside of this cookie is that it's the work of four cookies for just one. You have to make four different doughs, but they all have the same ingredients with slight variations, so if you leave the ingredients out and make it in the right order so you don't have to wash the bowl each time, it's not so bad. I recommend making them in the order the recipes are listed in.

Snickerdoodle Dough

• 1/2 cup butter, softened (1 stick)
• 6 T white sugar
• 1/4 cup brown sugar
• 1/2 egg + 1 yolk (crack an egg into a bowl, whisk it up and pour half in. Save the other half for the PB dough.)
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1 1/3 cups flour

Chocolate Chip Dough

• 1/2 cup butter, softened (1 stick)
• 6 T white sugar
• 6 T brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1 cup + 2 T flour
• 1 cup chocolate chunks

Peanut Butter Dough

• 1/4 cup butter, softened (1/2 a stick)
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 cup creamy peanut butter
• 1/2 egg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp baking soda
• 3/4 cup flour

Chocolate White Chocolate Chip Dough

• 6 T butter, softened
• 1/2 cup sugar
• 1 egg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp baking soda
• 6 T unsweetened cocoa powder
• 1 cup flour
• 1 cup white chocolate chips

Instructions:

1. The process will be the same for each dough. Cream the butter (including peanut butter) and sugars together. Add the egg and vanilla, beat until incorporated. Add the baking soda, salt, (cream of tartar and cinnamon), (cocoa), and flour and gently mix until combined. Mix in the  chocolates by hand.
2. Take the chocolate, oreo, or whatever you've chosen as your core, and wrap it in the first layer of dough. I recommend starting with the peanut butter since there's the smallest amount of it. 
3. Flatten out the next dough of your choice into a disc ( I used chocolate chip). Place the first dough ball in the center and envelope it completely.
4. Repeat with next dough. 
5. Repeat once more with the snickerdoodle dough, then coat in cinnamon sugar. Place on a greased baking sheet and sprinkle generously with extra cinnamon sugar. Set in the freezer and set the oven for 350 degrees F. When the oven is preheated, bake the cookie for 30-40 minutes, depending on how brown you want to allow it to get on the outside. I really liked the crispy outside and doughy center it got from being baked for 40 minutes.

Molten Cookie Dough Lava Cake

Molten Cookie Cough Lava Cake

       For the first time this weekend, I took over a story on Instagram. If you're here because of that, I'd just like to say thank you. Thank you for watching past my terribly cringy intro. Talking to a camera isn't something that comes naturally to me, but it was fun to get out of my comfort zone a little bit, especially since it led to this beautiful creation! I figured since I already had the step by step instructions, I may as well post them here! Enjoy!

 Melt chocolate and butter together

 Add powdered sugar

 Add eggs

 Add flour and vanilla extract

 Cookie dough disk

Insert

 Bake at 400 degrees for 13-16 minutes

Molten Cookie Dough Lave Cake

• 1/2 cup butter (1 stick)
• 1 cup semi-sweet chocolate chips
• 1 cup powdered sugar
• 3 eggs + 1 egg yolk
• 6 T all-purpose flour
• 1 tsp vanilla extract
• edible cookie dough (I used the same dough from half-baked fudge recipe)

1. Preheat oven to 400 and prepare edible cookie dough. Generously butter 4 ramekins.
2. Microwave chocolate and butter together in 30 second intervals until completely melted.
3. Whisk in powdered sugar. The mixture will be very thick at this point.
4. Whisk in the eggs and egg yolk.
5. Stir in the flour and vanilla extract.
6. Evenly distribute batter among ramekins, but don't fill all the way. Gently press 2 tablespoons of cookie dough into the center of the batter, making sure it's not touching the bottom and the top is covered.
7. Bake for 13-16 minutes, the center will still be jiggly. Allow to cool for about 2 minutes, then gently turn onto a plate. Serve with vanilla ice cream or whipped cream preferably. ;)

Hot Fudge Cheesecake Brownies

Hot Fudge Cheesecake Brownies

   
       People always ask me what my favorite thing to bake is. I never really have an answer, I like to bake everything. That being said, based on what I bake the most of (aside from cupcakes, seeing as that's my job), my favorite thing to bake must be brownies. They're definitely one of my favorite things to take pictures of, seeing how high I can stack them without the one on the bottom (still warm and melty) squishing out the sides. And you just can't beat a warm brownie with vanilla ice cream (not chocolate ice cream, you monster!).

Ingredients:

• 1 cup butter
• 1 1/4 cups semi-sweet chocolate chips
• 3/4 cup unsweetened cocoa powder
• 2 cups sugar
• 1/4 cup brown sugar, packed
• 1 tsp vanilla extract
• 1/2 tsp salt
• 4 eggs
• 1 1/4 cups all purpose flour
• 1 1/2 cups mini semi-sweet chocolate chips

For the cheesecake filling:

• 8 oz cream cheese, room temp.
• 1 jar (12-16 oz) hot fudge topping

Instructions:

1. Preheat oven to 350 degrees F. Line a 9x13 baking pan with foil and spray with non-stick cooking spray.
2. In a large microwave safe bowl, combine the chocolate chips (not the mini ones) and butter. Microwave in 30 second increments, stirring in between each, until melted and smooth. Stir in the cocoa powder. Add the sugars, vanilla, and salt, and stir until combined well. Add the eggs one at a time, mixing well between each. Gently mix in the flour.
3. Spread 2/3 of the batter in the pan and set aside.
4. In a separate bowl, beat the cream cheese and hot fudge together until it's smooth and there are no lumps. Gently spread the mixture onto the bottom brownie layer.
5. Carefully spoon the rest of the brownie batter over the cheesecake layer, then gently spread it out. Sprinkle with the mini chocolate chips.
6. Bake for 30-38 minutes until the brownies are just barely set. They should still be a little jiggly in the center (like a cheesecake! :P)
7. Allow to cool completely before attempting to cut into them!

Recipe adapted from Crazy For Crust.