Chocolate

Vegan Fluffernutter Cookies

Vegan Fluffernutter Cookies by Wood and Spoon blog. These are egg and dairy free cookies with a peanut butter base stuffed with marshmallows, dark chocolate and loads of flavor! They use a flaxseed or chia egg in place of regular ones and coconut oil in place of butter. They are chewy and full of delicious flavor. Find the recipe for this vegetarian cookie on thewoodandspoon.com by Kate Wood healthy!

Happy Monday, friends! Can I be totally frank with you? The recipe for these vegan fluffernutter cookies wasn’t supposed to land on the blog until the end of next month. Instead, you crazy bakers have been begging for this recipe ever since I teased it on Instagram, so I decided to cut to the chase and share it as a near-end installment of the #monthofchocolate business we’ve been doing here. If you’re a peanut butter and chocolate fan (and who isn’t?), I think you’re going to be head over heels for this recipe.

Vegan Fluffernutter Cookies by Wood and Spoon blog. These are egg and dairy free cookies with a peanut butter base stuffed with marshmallows, dark chocolate and loads of flavor! They use a flaxseed or chia egg in place of regular ones and coconut oil in place of butter. They are chewy and full of delicious flavor. Find the recipe for this vegetarian cookie on thewoodandspoon.com by Kate Wood healthy!

For some reason, one of the most popular recipes on my site is the one for vegan chocolate chip cookies. I’m 100% not a vegan, nor do I claim to be a premier resource of recipes for those trying to follow a dairy or egg-free diet,  but for some reason you guys have been killing that recipe on this site. So I wanted to offer a sequel to that recipe, something for you to follow-up those chewy bites of chocolate and dough with, and these vegan fluffernutter cookies are the result of that experiment.

Vegan Fluffernutter Cookies by Wood and Spoon blog. These are egg and dairy free cookies with a peanut butter base stuffed with marshmallows, dark chocolate and loads of flavor! They use a flaxseed or chia egg in place of regular ones and coconut oil in place of butter. They are chewy and full of delicious flavor. Find the recipe for this vegetarian cookie on thewoodandspoon.com by Kate Wood healthy!

I started the testing process by working on the peanut butter dough. Although it’s a fat, peanut butter doesn’t spread as readily in cookies as coconut oil or butter, so I had to add it in bit by bit to determine the appropriate balance for this cookies. I stuck with using chocolate chunks instead of  chips, but this is totally a personal preference on my part. Finally, I added in the marshmallows in a few different ways to figure out how to best capture that flavor and texture in the cookie.

Vegan Fluffernutter Cookies by Wood and Spoon blog. These are egg and dairy free cookies with a peanut butter base stuffed with marshmallows, dark chocolate and loads of flavor! They use a flaxseed or chia egg in place of regular ones and coconut oil in place of butter. They are chewy and full of delicious flavor. Find the recipe for this vegetarian cookie on thewoodandspoon.com by Kate Wood healthy!

The results? Delicious. These vegan fluffernutter cookies are phenomenal all on their own even without the marshmallows. One of my favorite foodie friends said that these cookies MINUS the marshmallows were among her top 5 favorite cookies of all time. So certainly if you’re not into marshmallows you can totally skip this step for a thinner, more spread out chewy cookie than the ones you see pictured here. I personally love the extra chew and sweetness lended by the marshmallows, but I’d encourage you to try them both ways to determine what you like the best.

Vegan Fluffernutter Cookies by Wood and Spoon blog. These are egg and dairy free cookies with a peanut butter base stuffed with marshmallows, dark chocolate and loads of flavor! They use a flaxseed or chia egg in place of regular ones and coconut oil in place of butter. They are chewy and full of delicious flavor. Find the recipe for this vegetarian cookie on thewoodandspoon.com by Kate Wood healthy!

A few notes on the ingredients for these vegan fluffernutter cookies:

First, we use coconut oil as the primary source of fat for this recipe. I’ve had a ton of readers successfully use vegan butter for the original vegan chocolate chip cookie recipe, so I’d encourage you to test that if you keep it on hand. Second, keep in mind that all sugar is NOT vegan. Be sure to research your specific brand of preference if you’re trying to follow a strict vegan diet. The same goes for chocolate too! Both Lindt 70% Chocolate and Trader Joe’s Pound Plus bars are accidentally vegan, so I typically reach for those for this recipe, but you can use whatever you prefer.

Vegan Fluffernutter Cookies by Wood and Spoon blog. These are egg and dairy free cookies with a peanut butter base stuffed with marshmallows, dark chocolate and loads of flavor! They use a flaxseed or chia egg in place of regular ones and coconut oil in place of butter. They are chewy and full of delicious flavor. Find the recipe for this vegetarian cookie on thewoodandspoon.com by Kate Wood healthy!

These vegan fluffernutter cookies are seriously delicious and are the perfect cure for whatever sweet and salty craving you might be currently experiencing. Give them a try and let me know what you think! I can’t wait to see all those fluffy mounds of dough you all make on my Insta feed! Happy baking to you all and have a great week!

If you like these vegan fluffernutter cookies you should try:

Vegan Chocolate Chip Cookies

Chocolate Almond Coconut Cookies 

Peanut Butter Chocolate Chunk Cookies

Peanut Butter Caramel Pretzel Chocolate Chip Cookies

 

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Vegan Fluffernutter Cookies

Vegan Fluffernutter Cookies by Wood and Spoon blog. These are egg and dairy free cookies with a peanut butter base stuffed with marshmallows, dark chocolate and loads of flavor! They use a flaxseed or chia egg in place of regular ones and coconut oil in place of butter. They are chewy and full of delicious flavor. Find the recipe for this vegetarian cookie on thewoodandspoon.com by Kate Wood healthy!

These vegan fluffernutter cookies have a chewy peanut butter cookie dough with chocolate chunks and oozing marshmallows.

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 18 1x
  • Category: Cookie
Scale

Ingredients

  • 1 tablespoon flaxseed meal
  • 3 tablespoons water
  • 1/3 cup (80 gm) coconut oil, firm not liquid
  • ½ cup (125 gm) peanut butter (not unsweetened)
  • ¾ cup (150 gm) organic brown sugar
  • ¼ cup (50 gm) organic cane sugar
  • 11/2 teaspoons vanilla extract
  • 11/4 cup  (160 gm) all-purpose flour
  • ½ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 6 ounces chopped dark vegan chocolate
  • 1 cup mini vegan marshmallows (see notes)

Instructions

  1. Preheat the oven to 350 degrees and prepare one or two large baking sheets with a sheet of parchment paper.
  2. Combine the flaxseed meal and water in a small bowl and set aside for at least five minutes.
  3. In a large mixing bowl, combine the coconut oil, peanut butter, brown sugar, cane sugar, and vanilla, beating on medium speed just until combined, about 30 seconds. Add the flaxseed mixture and beat just to combine. Add the flour, soda, baking powder, and salt and stir just to combine. Add the chopped chocolate and marshmallows and fold to combine. The dough is very dry, but if you find that it is so crumbly that it won’t pack together, add a tablespoon of water so that you can pack it slightly.
  4. Scoop out large balls (I use a large cookie scoop or about 3 tablespoons) of dough and place them two inches apart on the prepared baking sheets. If you notice your dough is really soft and melty, place in the fridge or freezer to firm up, about 30 minutes. Bake in the preheated oven about 11-12 minutes or until the cookies are golden brown and set around the edges.

Notes

  • If you don’t have a problem with using regular granulated or brown sugar, you can substitute that here, however, most standard sugars are not truly vegan. I used Wholesome Cane and Brown Sugar for these cookies.
  • Be sure that your coconut oil is not liquidy or melted. This recipe was tested using solid coconut oil, although there were some small differences between brands.
  • If you choose to use chocolate chips or mini chocolate chips instead of large chopped chocolate, the shape of your cookie will differ. I prefer to pat my dough balls down a bit when using chocolate chips as they will not spread quite as much as with the large chunks.
  • You can substitute GF flour here, although the cookies may spread slightly differently. Test the baking out on one or two to verify that they will bake as you’d like. If they spread too much, refrigerate the dough, and if they stay more puffed than you’d like, slightly press down on the dough balls.
  • I use Trader Joe’s Pound Plus Baking bar which is accidentally vegan. If you don’t have a variety you love, standard chocolate can be used. Please read my tips above regarding chocolate chips vs. baking bars.
  • In an effort to keep your marshmallows from melting all over your pan you can instead scoop rounds of cookie down around your marshmallows. I tried to keep a few inside and maybe one or two poking out of the batter.
  • If you prefer no marshmallows, keep in mind your cookies may spread a bit more. Also if you use smaller rounds of dough your cookies will spread more too! You can easily find vegan marshmallows via Amazon and Trader Joe’s.

Chocolate Peanut Butter Babka

Peanut Butter Chocolate Babka by Wood and Spoon. This is a fluffy and sweetened braided bread filled with dark chocolate and peanut butter. This can serve as dessert or morning pastry! Making babka can be hard to learn how to do but with these steps you'll be baking in no time! Read more at thewoodandspoon.com by Kate Wood

We’re nearly halfway through #monthofchocolate, and just the thought it all being over soon is kind of devastating to my spirit. I get more excited about serving up chocolatey stuff throughout February, and to think that we’ve completed as much as we have to look forward to makes me want to extend this whole shebang an additional month. Any of y’all in support of that?

Peanut Butter Chocolate Babka by Wood and Spoon. This is a fluffy and sweetened braided bread filled with dark chocolate and peanut butter. This can serve as dessert or morning pastry! Making babka can be hard to learn how to do but with these steps you'll be baking in no time! Read more at thewoodandspoon.com by Kate Wood

Today’s recipe for chocolate peanut butter babka is really special. Sometimes I get in a baking slump and find myself lacking inspiration or motivation to get in the kitchen and create. I reach for the same recipes and lean on bland, unimaginative methods and ingredients in order to not fail. That’s totally lame, right? Full transparency- I am guilty of being that person who hesitates to try something new because it’s scary for things to not work out and feel like a flop. I recognize that I’ve hidden that tendency over the years with an, “I have it all together” facade, so I’ve really been making a conscious effort to make choices based on my desires instead of resorting to operating out of fear. I’m definitely a work in progress (but thank God we’re not finished products, right?), and I hope that you readers will keep sending me emails and messages asking about new recipes and techniques. You guys kinda force me to throw caution to the wind and go for it, which I love and appreciate more than you know.

Peanut Butter Chocolate Babka by Wood and Spoon. This is a fluffy and sweetened braided bread filled with dark chocolate and peanut butter. This can serve as dessert or morning pastry! Making babka can be hard to learn how to do but with these steps you'll be baking in no time! Read more at thewoodandspoon.com by Kate Wood

This chocolate peanut butter babka is one of those things. I don’t claim to be a terrific bread baker or have an extensive knowledge of Jewish baked goods. Putting in the time (and it takes some time, y’all!) to make the dough, let it rise, braid the loaves, and bake the bread just seems like a lot in my brain when it’d be a whole lot easier to buy fancy pastries from the store or make the same old batch of cookies. But we’re going for it, right? We are going to be those people who jump in and achieve something new! So while this chocolate peanut butter babka is definitely a stretch for my baking know-how and efforts, I’ve found the yield is rewardingly worth it and I think you’ll think so too.

Peanut Butter Chocolate Babka by Wood and Spoon. This is a fluffy and sweetened braided bread filled with dark chocolate and peanut butter. This can serve as dessert or morning pastry! Making babka can be hard to learn how to do but with these steps you'll be baking in no time! Read more at thewoodandspoon.com by Kate Wood

To make this chocolate peanut butter babka, you need to throw all of your old bread making know-how out the window and prepare to learn something new. While the dough is rather similar to the brioches and other braided loaves we’ve made in the past, the filling and the braiding technique is super unique. The dough, made with eggs and loads of butter, is rich and sweetened, yet still strong enough to hold a hefty filling. The rising process is similar to other breads, and once our dough is made we can let it rest in a covered bowl for some time before it gets an overnight chill in the fridge. I can already hear some of you protesting- you probably wanted to make this in a flash or on a whim. Unfortunately, this is not that bread. The babka dough develops in flavor throughout it’s duration in the fridge and the soft, moist dough also firms up substantially so that it can be rolled out thin, filled with heavy chocolate, and then manipulated into the pretty braid we’re on the hunt for. You can put together the dough after supper, let it rest in the fridge, and then bake it first thing in the morning. Totally worth the wait.

Peanut Butter Chocolate Babka by Wood and Spoon. This is a fluffy and sweetened braided bread filled with dark chocolate and peanut butter. This can serve as dessert or morning pastry! Making babka can be hard to learn how to do but with these steps you'll be baking in no time! Read more at thewoodandspoon.com by Kate Wood

The filling here is a mixture made up of butter, chocolate, cocoa powder, and peanut butter. We melt it all down to allow it to come together, but then we also have to wait for it to cool down enough to spread on the dough. If you put hot filling on your dough you’ll wind up with a melty, slumpy mess, and after waiting all night for the dough to chill out it’d be a major bummer to blow it here. Just wait until the filling is room temp before you start filling your dough, okay? Spread half of your filling on each half of rolled out dough and then roll the dough with quick fingers into a tight spiral.  If your dough is super cold your filling will start to firm up quickly and can become more difficult to manipulate. Work quickly! Pinch the end edges together to seal in the filling and then use a sharp knife to cut the dough in half down the length of the roll. Quickly twist the two pieces around each other until you’ve braided the length of the dough and then barely tuck the ends under to fit the loaf into your prepared pan. Repeat this whole process with the second loaf and then allow them both to rise in a warm spot in your kitchen.

Peanut Butter Chocolate Babka by Wood and Spoon. This is a fluffy and sweetened braided bread filled with dark chocolate and peanut butter. This can serve as dessert or morning pastry! Making babka can be hard to learn how to do but with these steps you'll be baking in no time! Read more at thewoodandspoon.com by Kate Wood

After baking, these loaves are dark golden and puffed with little spirals of chocolate twisting over the tops and insides of each slice. Allow the bread to cool some before you dive in, but be sure to reheat any room temperature pieces before consuming. Even though this bread is loaded with butter and sweets, I maintain it tastes best lightly toasted with a schmear of fresh butter. This brings me to my most exciting news: today’s post (and a few more over the next couple of months!) is sponsored by Kerrygold! Kerrygold has long been my go-to butter of choice for making treats that require excellent, high-quality ingredients. Things like my danishes, cinnamon bread, and pie crusts taste substantially better when a high-quality fat is used, so getting the chance to work with Kerrygold is an actual dream come true. This chocolate peanut butter babka benefits from the real ingredients and high-fat percentage in Kerrygold Unsalted Butter, and that extra schmear of melty goodness on lightly toasted slices has no comparison. It’s just plain delicious.

Peanut Butter Chocolate Babka by Wood and Spoon. This is a fluffy and sweetened braided bread filled with dark chocolate and peanut butter. This can serve as dessert or morning pastry! Making babka can be hard to learn how to do but with these steps you'll be baking in no time! Read more at thewoodandspoon.com by Kate Wood

Keep your eyes peeled for more over-the-top baked goods made with Kerrygold products over the next few months, and please join me in taking a risk to make them! I’m really excited about how beautiful these chocolate peanut butter babka loaves turned out, and I think that extra bit of go-get-em was totally worth it. Give this recipe a try and let me know what you think! Happy baking and happy weekend, friends!

Peanut Butter Chocolate Babka by Wood and Spoon. This is a fluffy and sweetened braided bread filled with dark chocolate and peanut butter. This can serve as dessert or morning pastry! Making babka can be hard to learn how to do but with these steps you'll be baking in no time! Read more at thewoodandspoon.com by Kate Wood

If you like this chocolate peanut butter babka you should try:

Cinnamon Swirl Bread

Peppermint Bark Bread

Orange Swirl Bread

Raisin Swirl Bread

Chocolate Sweet Rolls

 

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Chocolate Peanut Butter Babka

Peanut Butter Chocolate Babka by Wood and Spoon. This is a fluffy and sweetened braided bread filled with dark chocolate and peanut butter. This can serve as dessert or morning pastry! Making babka can be hard to learn how to do but with these steps you'll be baking in no time! Read more at thewoodandspoon.com by Kate Wood

This chocolate peanut butter babka is a dessert-like bread with a rich swirled filling and loads of flavor! Learn how to make it today!

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 30
  • Total Time: 480
  • Yield: 2 Loaves 1x
  • Category: Bread
Scale

Ingredients

For the dough:

  • 1 cup (240 gm) milk, lukewarm
  • 21/4 teaspoons active dry yeast
  • 1 large egg plus one large egg yolk
  • 4 cups (560 gm) all-purpose flour
  • ½ cup (100 gm) sugar
  • 2 teaspoons salt
  • 10 tablespoons (140 gm) unsalted butter (I use Kerrygold), at room temperature

For the peanut butter filling:

  • 1 cup semisweet chocolate chips
  • 10 tablespoons (140 gm) unsalted butter
  • ½ cup creamy peanut butter
  • ¾ cup confectioner’s sugar
  • 1/3 cup cocoa powder
  • 1 egg, beaten for egg wash

For the syrup (optional):

  • ½ cup (100 gm) sugar
  • ½ cup (120 gm) water

Instructions

To prepare the dough:

  1. In the bowl of a stand mixer or a large dough, sprinkle the yeast over the milk and allow to dissolve, about five minutes. Add the egg and egg yolk and beat on medium speed for 2 minutes. Add the flour, sugar, and salt and beat on low to combine. Once combined, continue beating for an additional 5 minutes. With the mixer on low, add the butter 1 tablespoon at a time until combined and then beat on medium speed for 3 minutes. If your dough is extremely sticky and doesn’t stretch some away from the wall of the bowl, sprinkle in another 2 tablespoons or so of all-purpose flour. The dough will be loose and wet but should hold its shape decently. Once combined well put the dough into a large, lighty greased bowl and cover with plastic wrap. Allow it to rest for an hour. After an hour, dump the dough out onto a lightly floured surface and divide into two equal-sized pieces. Gently work each piece into a flat square. Place a sheet of parchment or Silpat on a baking sheet and grease it with baking spray. Place both squares of dough on the parchment, cover the sheet with plastic wrap, and allow the dough to rest in the fridge overnight.

To prepare the filling:

  1. When ready to shape your loaves, combine the chocolate chips and butter in a small saucepan over low heat. Stir regularly until melted and smooth. Add the peanut butter and stir to combine. Add the confectioner’s sugar, cocoa powder, and salt and stir to combine. Allow to cool to just above room temperature.

To shape the loaves:

  1. When the filling is nearly cooled, spray two loaf pans with cooking spray and line the long sides and bottom with a piece of parchment paper. Roll one piece of dough out onto a floured surface into a 13”x16” rectangle. Spread half of the cooled filling in a thin layer over the top of the dough. Starting at one of the short ends, roll the dough up tightly and then pinch the end to the roll to seal. Use a sharp knife to cut down the length of the center of the dough log into two pieces. Twist the two pieces around each other into a spiral and then place the wrapped loaf in one of the prepared pans. Repeat the process with the second piece of dough. Cover the pans week and allow the loaves to rise in a warm spot in your kitchen, about 1-1/2- 2 hours.

To prepare the syrup (optional):

  1. Combine the sugar and water in a small saucepan. Bring to a gently boil over medium heat, stirring occasionally, until the sugar has dissolved. Set aside while you bake your loaves. This can be made and refrigerated in advance as well.

When ready to bake:

  1. Preheat the oven to 350 degrees. Brush each loaf with a thin layer of lightly beaten egg. Place in the preheated oven to bake for about 40 minutes or until the top is golden and the inside registers at 180 degrees F. Remove the loaves from the oven and use a thin skewer or cake tester to poke tiny holes all over the loaves. Pour or brush the syrup over top (optional) or each loaf. Allow to cool slightly in the pan and then continue cooling completely on a cooling rack.

This post has been sponsored by Kerrygold. Thank you for supporting brands that make Wood and Spoon possible.

Double Chocolate Muffins

Double chocolate muffins by wood and spoon blog. These are a one-bowl recipe loaded with cocoa powder and chocolate chips. These are a simple make ahead valentines breakfast in bed option and freeze well for treats to save for later! Check out the recipe and how to for the moist cupcake like pastries on thewoodandspoon.com by Kate wood.

Happy Sunday, friends! Are you relaxing hard on this day of rest? We have just finished up a packed-out week in Florida, and as much as I love being on the go, it feels good to be home. We visited with my family in Orlando, spent a magical 24-hours at Disney, and managed to squeeze in a viewing of Hamilton in an off-Broadway production. Truly, it was a mini version of all of my dreams come true, and I loved every minute of it. Now that we’re back home it’s time to get back to work, and today that includes these double chocolate muffins.

Double chocolate muffins by wood and spoon blog. These are a one-bowl recipe loaded with cocoa powder and chocolate chips. These are a simple make ahead valentines breakfast in bed option and freeze well for treats to save for later! Check out the recipe and how to for the moist cupcake like pastries on thewoodandspoon.com by Kate wood.

So why muffins for the second installment of #monthofchocolate? Three words: BREAKFAST IN BED. You need some good options. I’m going to list out a few other favorites at the end of this post, but I think it’s vital you have a make-ahead chocolatey treat to serve your honey (read: self) on Valentine’s Day morning.

Double chocolate muffins by wood and spoon blog. These are a one-bowl recipe loaded with cocoa powder and chocolate chips. These are a simple make ahead valentines breakfast in bed option and freeze well for treats to save for later! Check out the recipe and how to for the moist cupcake like pastries on thewoodandspoon.com by Kate wood.

These double chocolate muffins could not be easier. The batter is a one-bowl situation that bakes up in less than 20 minutes and requires absolutely zero melted chocolate. It will easily take your favorite chopped chocolate or chipped morsels and you can even use all butter or all oil if you want to simplify even more. It’s adaptable, easy-peasy, and just the type of thing you can casually save in your freezer for a rainy day. Truly, you need these.

Double chocolate muffins by wood and spoon blog. These are a one-bowl recipe loaded with cocoa powder and chocolate chips. These are a simple make ahead valentines breakfast in bed option and freeze well for treats to save for later! Check out the recipe and how to for the moist cupcake like pastries on thewoodandspoon.com by Kate wood.

To make double chocolate muffins, we start by stirring together the liquid ingredients. Oil, an egg, milk, and vanilla are combined before the sugar is stirred in. The second (and final!) step of this ridiculous-easy process is to fold in the dry ingredients. Flour, cocoa powder, salt, and leavening are barely added in and then chocolate chips get tossed in as well. After that, the double chocolate muffins are ready for the oven!

Double chocolate muffins by wood and spoon blog. These are a one-bowl recipe loaded with cocoa powder and chocolate chips. These are a simple make ahead valentines breakfast in bed option and freeze well for treats to save for later! Check out the recipe and how to for the moist cupcake like pastries on thewoodandspoon.com by Kate wood.

These double chocolate muffins bake up moist and cakey, and their appearance will change depending on whether you’ve opted for chocolate chips, chunks, or freshly chopped chocolate. I tried adding little chocolate covered cacao nibs in one batch and was really okay with the coffee/chocolate combo. After my husband tried a couple of bites of these muffins, he asked me what the difference between muffins and cake was, and I think it’s because they really just kinda taste like dessert. I’m totally here for it.

Double chocolate muffins by wood and spoon blog. These are a one-bowl recipe loaded with cocoa powder and chocolate chips. These are a simple make ahead valentines breakfast in bed option and freeze well for treats to save for later! Check out the recipe and how to for the moist cupcake like pastries on thewoodandspoon.com by Kate wood.

I hope you’ll give these double chocolate muffins a try, but if you find yourself needing a few other breakfast options, check out some of my favorites below! Breakfast is an overlooked and underrated meal, and I can think of no better time to fancy it up than on Valentine’s Day. Give them a try this week and let me know what you think! Happy baking!

If you like these double chocolate muffins you should try:

Buttermilk Pancakes
Dutch Baby
Peach Crumb Muffins
Breakfast Danish
Whole Wheat Blueberry Muffins

 

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Double Chocolate Muffins

Double chocolate muffins by wood and spoon blog. These are a one-bowl recipe loaded with cocoa powder and chocolate chips. These are a simple make ahead valentines breakfast in bed option and freeze well for treats to save for later! Check out the recipe and how to for the moist cupcake like pastries on thewoodandspoon.com by Kate wood.

These double chocolate muffins are rich, moist, and come together in a flash! Make a dozen today!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Category: Breakfast
Scale

Ingredients

  • ½ cup (120 gm) milk (see notes)
  • 1 large egg
  • ¼ cup (55 gm) unsalted butter, melted (see notes)
  • ¼ cup (50 gm) vegetable oil
  • 2 tablespoons apple cider vinegar (see notes)
  • 1 teaspoon vanilla extract
  • 2 teaspoons espresso powder, optional
  • ½ (100 gm) cup sugar
  • ¼ cup (50 gm) light brown sugar packed
  • 1 cup plus 2 tablespoons (145 gm) all-purpose flour
  • 6 tablespoons cocoa powder (unsweetened or extra dark is fine)
  • 21/2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup chopped dark chocolate or chocolate chips of choice

Instructions

  1. Preheat the oven to 400 degrees and line a 12 compartment muffin tin with papers.
  2. In a large bowl, stir together the milk, egg, butter, oil, vinegar, vanilla, and espresso powder. Add the sugar and brown sugar and stir to combine. Add one cup of flour, the cocoa powder, baking powder, and salt and stir just barely to combine. Toss the chocolate with the additional 2 tablespoons of flour and fold them into the batter. Divide the batter among the muffin tins (I use a heaping large cookie scoop) and bake in the oven until the tops are set and a toothpick inserted just barely comes out clean (see notes), about 17 minutes. Allow to cool briefly before consuming!

Notes

  • In lieu of the milk and apple cider vinegar you can use ½ cup plus two tablespoons of buttermilk.
  • If you’d prefer, you can use all oil in this recipe instead of butter. This yields a very moist and still delicious muffin.
  • Do not overbake these muffins! Toothpicks will often come out chocolate-coated, but keep in mind that the chocolate chips will stay gooey and melted inside. Use your best judgement.

Flourless Chocolate Cake

Flourless Chocolate Cake recipe by Wood and Spoon. This is a fudgy meringue cake flavored with espresso. It has a fallen sunken top from the egg whites and a flaky top with gooey center. Topped with cocoa powder, powdered sugar, or loads of decor, this cake is as beautiful as it is delicious. Perfect for the ultra rich chocolate lover in your life or for valentines day! Find the recipe and how to on thewoodandspoon.com

It’s finally here, y’all- #monthofchocolate! I’m so excited that it might as well be Christmas morning. We’re starting this February fest of chocolate with a super-rich and decadent flourless chocolate cake, and I can promise you it will be enough to entice you to stick around all month long.

I started this #monthofchocolate thing a couple of years ago. February, to me, is synonymous with Valentine’s Day (which is synonymous with chocolate which is synonymous with delicious), and I just knew we needed to honor the month of love by featuring only chocolate-filled recipes. If you don’t like chocolate, these 28 days might be tough for you, but I’m almost certain there will be something to come along in the next few weeks that might make a believer of you. I dare you to stick around to find out.

Flourless Chocolate Cake recipe by Wood and Spoon. This is a fudgy meringue cake flavored with espresso. It has a fallen sunken top from the egg whites and a flaky top with gooey center. Topped with cocoa powder, powdered sugar, or loads of decor, this cake is as beautiful as it is delicious. Perfect for the ultra rich chocolate lover in your life or for valentines day! Find the recipe and how to on thewoodandspoon.com

So we’re kicking the festivities off with this flourless chocolate cake. This is the kind of thing you make for your chocolate-loving boyfriend. I would bet it’s the kind of dessert that elicits marriage proposals or at least some kind of “my mom can’t make it like this” statement. It’s a super sexy dessert (and yes, dessert can absolutely be sexy), and it’s precisely the type of thing I’d recommend you cozy up to your boo thang with. This flourless chocolate cake is the type of dish that feels super fancy yet effortless all at the same time, something you can casually pull out of the oven and be all like, “Oh, this old thing?” Yeah, this is definitely the kind of dessert you need in your back pocket this month.

Flourless Chocolate Cake recipe by Wood and Spoon. This is a fudgy meringue cake flavored with espresso. It has a fallen sunken top from the egg whites and a flaky top with gooey center. Topped with cocoa powder, powdered sugar, or loads of decor, this cake is as beautiful as it is delicious. Perfect for the ultra rich chocolate lover in your life or for valentines day! Find the recipe and how to on thewoodandspoon.com

To make this flourless chocolate cake, we start by melting chocolate. I recommend 70% chocolate for a dark, rich chocolate cake, but you can certainly use semisweet baking chocolate if you prefer a little extra sugar. Melt the chocolate with butter over low heat and then set it aside while you prep the other cake elements. Egg yolks are whisked together in a large bowl with sugar, espresso powder, vanilla, and salt. We whisk basically until our arm feels like it’s going to fall off, and then you’re probably done. Fold the melted chocolate into the egg yolks and then tend to your egg whites. Simply whip them in a clean mixing bowl until they’re thick and fluffy, and then fold those into the yolk mixture with a smidge of cocoa powder. Would you believe that is it? You’re done! Gently spoon the mixture into a prepared springform pan and bake until the cake has puffed and the center no longer jiggles.

Flourless Chocolate Cake recipe by Wood and Spoon. This is a fudgy meringue cake flavored with espresso. It has a fallen sunken top from the egg whites and a flaky top with gooey center. Topped with cocoa powder, powdered sugar, or loads of decor, this cake is as beautiful as it is delicious. Perfect for the ultra rich chocolate lover in your life or for valentines day! Find the recipe and how to on thewoodandspoon.com

Once the flourless chocolate cake is out of the oven, you can decorate it however you please. I’ve seen some versions of this cake topped with a chocolate whipped cream and others dusted with a sprinkle of confectioner’s sugar or cocoa powder. I decided to top it with homemade truffles and little chocolate candies and nuts I had laying around, but no one will blame you if you simply serve this bad boy warm with a scoop of vanilla bean ice cream. It requires no decor because it has enough sass and appeal all on it’s own.

Flourless Chocolate Cake recipe by Wood and Spoon. This is a fudgy meringue cake flavored with espresso. It has a fallen sunken top from the egg whites and a flaky top with gooey center. Topped with cocoa powder, powdered sugar, or loads of decor, this cake is as beautiful as it is delicious. Perfect for the ultra rich chocolate lover in your life or for valentines day! Find the recipe and how to on thewoodandspoon.com

A few things to note about this recipe: first, the top will fall! This is apart of the deal. Don’t stress over cracks or sunken centers because this is all on purpose, okay? Basically, we incorporate air into the cake by whisking the egg yolks and whipping the egg whites. Eventually that air gets let out like a balloon with a hole in it and we’re left with a fudge-bottomed cake with a crackly meringue-like top. DREAMY. Second, don’t overwork this cake! Folding is super important here because we want to keep as much of that air in the cake as possible! Third, don’t be afraid to splurge on good chocolate here. The chocolate plays an important role in this flourless chocolate cake, so you want to use a bar that you enjoy the taste of.

Flourless Chocolate Cake recipe by Wood and Spoon. This is a fudgy meringue cake flavored with espresso. It has a fallen sunken top from the egg whites and a flaky top with gooey center. Topped with cocoa powder, powdered sugar, or loads of decor, this cake is as beautiful as it is delicious. Perfect for the ultra rich chocolate lover in your life or for valentines day! Find the recipe and how to on thewoodandspoon.com

I’m literally chomping at the bit to explore these #monthofchocolate recipes with you this February. I’ve got 5 (maybe 6) killer treats that will satisfy all of your chocolate-lover dreams, and I can’t wait to drool over them with you. Stay tuned and sign up on the main page of my site to get weekly recipes delivered straight to your inbox. I hope you enjoy this flourless chocolate cake, and if you try it let me know what you think! Happy Baking!

Flourless Chocolate Cake recipe by Wood and Spoon. This is a fudgy meringue cake flavored with espresso. It has a fallen sunken top from the egg whites and a flaky top with gooey center. Topped with cocoa powder, powdered sugar, or loads of decor, this cake is as beautiful as it is delicious. Perfect for the ultra rich chocolate lover in your life or for valentines day! Find the recipe and how to on thewoodandspoon.com

If you like this flourless chocolate cake you should check out:

Molten Caramel Chocolate Cakes

Chocolate Cake

Chocolate Caramel Crumble Cake

Mint Chocolate Souffles

 

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Flourless Chocolate Cake

Flourless Chocolate Cake recipe by Wood and Spoon. This is a fudgy meringue cake flavored with espresso. It has a fallen sunken top from the egg whites and a flaky top with gooey center. Topped with cocoa powder, powdered sugar, or loads of decor, this cake is as beautiful as it is delicious. Perfect for the ultra rich chocolate lover in your life or for valentines day! Find the recipe and how to on thewoodandspoon.com

This flourless chocolate cake is a fudgy cake with a meringue top. It puffs, deflates, and is incredibly rich in flavor!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: 8 1x
  • Category: Dessert
Scale

Ingredients

  • 8 ounces dark (I use 70%) chocolate
  • ½ cup (113 gm) unsalted butter
  • 5 large eggs, separated
  • 1 cup (200 gm) sugar
  • 1 teaspoon espresso powder
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • ¼ cup cocoa powder

Instructions

  1. Preheat the oven to 350 degrees. Grease the bottom and sides of a 9” springform pan.
  2. In a double boiler, gently melt the chocolate and butter together, stirring regularly until smooth.
  3. In a large bowl, whisk together the egg yolks, sugar, espresso powder, salt, and vanilla for two minutes. Set aside.
  4. In a large clean bowl or the bowl of a stand mixer, whip the egg whites on medium speed until stiff peaks form. Pour the chocolate and butter mixture into the egg yolks and fold to combine. Fold half of the stiff egg whites and the cocoa powder into the egg yolk mixture until just barely combined and then fold in the remaining egg whites. Gently pour the batter into the prepared pan and bake in the oven about 30-35 minutes or until the center is no longer jiggly. Remove from the oven and allow to cool some before garnishing and serving.

Chocolate Peppermint Olive Oil Cookies

Chocolate Peppermint Olive Oil Cookies by Wood and Spoon blog. These are chewy chocolate cookies with bits of candy cane throughout! Using Lucini olive oil instead of butter, these cookies are chewy, soft, and tender, and have loads of delicious holiday flavor. Learn more about these simple treats on thewoodandspoon.com and try them out this Christmas at your holiday gift exchange!

I really want to start this post with a giant “MERRY CHRISTMAS,” but I don’t want to annoy you with my over-zealous festivity right off the bat. Instead, let me appeal to any last minute shoppers who may be looking for the perfect gift for their favorite gal pals, sisters, teachers, and neighbors.  These are all items that you can literally have to your door and wrapped before Christmas, so if you’re scrambling for some in-a-pinch gifts, I’ve totally got you covered. As a sidenote, I’d like to say that a lot of these are items on my personal Christmas list, so Brett, if you haven’t gotten me anything, start shopping! 

  1. The Cookie Book: My dear friend’s cookie book was one of my top two favorite cookbooks of the year. This is a must for the home bakers in your life. 
  2. Sister Pie: This is obviously my other favorite of the year. The salted maple pie I shared earlier this year is from this book and it is to DIE  for.
  3. Woodford Reserves Bitters Bundle: For the bourbon-loving gal in your life (raises hand!)
  4. Poloroid 600 Camera: This is almost a perfect replica of the classic camera I had as a child. I’ve been dying to get my hands on this new version!
  5. Americolor Gel Food Coloring Set: This is the ultimate of all ultimates. 50 shades of the very best food coloring money can buy. Get this for the baker you love!
  6. Espro Coffee Press: I’ve been using this coffee press for 2 years now. Once you have it, you’ll never go back. 
  7. Alexander Hamilton: This book by Ron Chernow was the inspiration behind Lin-Manuel Miranda’s hit Broadway show. This is a history buff’s must!
  8. Global Tassel Throw: Cozy up with this trendy gift ASAP.
  9. Hand Lettering Set: This beginner’s set from Prismacolor might be the perfect gift for the crafty chick in your life.
  10. Staub Cocotte: Every girl wants a Staub. Pick her one in her favorite color. 
  11. Tumi Backpack: This is the only brand of luggage I would swear by. This backpack is lightweight and would make a perfect carry-on. 
  12. Mac Lipstick: This shade, “Twig,” was named the most diverse shade- perfect for a multitude of skin tones! 
  13. Starfetti Sprinkles: These all-natural sprinkles are beyond adorable. I need some ASAP.
  14. Lululemon Hat: What girl doesn’t want to open a little Lulu on Christmas morning? I love the color of this hat. 
  15. Kate Spade Lunch Tote: It says “Just Desserts” on it. I’ve never identified so well with a lunchbox. 

Chocolate Peppermint Olive Oil Cookies by Wood and Spoon blog. These are chewy chocolate cookies with bits of candy cane throughout! Using Lucini olive oil instead of butter, these cookies are chewy, soft, and tender, and have loads of delicious holiday flavor. Learn more about these simple treats on thewoodandspoon.com and try them out this Christmas at your holiday gift exchange!

Each and every one of those items are things I love and use/want regularly, so shop away. And if you’re shopping for a true foodie, might I recommend another gift idea: a batch of these chocolate peppermint olive oil cookies with an accompanying bottle of Lucini Italia Extra Virgin Olive Oil to go with it. Yes, this is the same olive oil I used to make that dreamy lemon olive oil chess pie a few week ago, and it’s the brand I reach for on the daily. Any home baker or cook will love the addition of quality ingredients to their pantry, so check out Lucini products here.

Chocolate Peppermint Olive Oil Cookies by Wood and Spoon blog. These are chewy chocolate cookies with bits of candy cane throughout! Using Lucini olive oil instead of butter, these cookies are chewy, soft, and tender, and have loads of delicious holiday flavor. Learn more about these simple treats on thewoodandspoon.com and try them out this Christmas at your holiday gift exchange!

 

Now let’s talk about these chocolate peppermint olive oil cookies. They’re fudgy, chocolatey, and seriously moist. The bits of peppermint add crunch and flavor, while the olive oil and cocoa powder add depth of flavor and keep them tender. These cookies are beautifully festive, the kind of cookies that your holiday guests with ooh and ahh over as they reach for them over and over again. Plus, I like to think they’re a little less guilty given the lack of butter and the addition of olive oil? 

Chocolate Peppermint Olive Oil Cookies by Wood and Spoon blog. These are chewy chocolate cookies with bits of candy cane throughout! Using Lucini olive oil instead of butter, these cookies are chewy, soft, and tender, and have loads of delicious holiday flavor. Learn more about these simple treats on thewoodandspoon.com and try them out this Christmas at your holiday gift exchange!

 

These chocolate peppermint olive oil cookies come together quickly with the whiz of a hand mixer. I’d argue the most difficult part is crushing the actual peppermints or candy canes, although sources tell me you can buy those pre-crushed, so who knows. Once baked these cookies will stay fresh for days, the perfect thing to have on hand when holiday guests arrive.

Chocolate Peppermint Olive Oil Cookies by Wood and Spoon blog. These are chewy chocolate cookies with bits of candy cane throughout! Using Lucini olive oil instead of butter, these cookies are chewy, soft, and tender, and have loads of delicious holiday flavor. Learn more about these simple treats on thewoodandspoon.com and try them out this Christmas at your holiday gift exchange!

I hope you’ll give these cookies a try and let me know what you think! I am new to baking cookies with olive oil, but the results I experienced with Lucini were so terrific that I look forward to trying it again and again. Be sure to check them out next time you’re at the store, and thank you for supporting brands that make Wood & Spoon possible! I won’t be seeing y’all until after Christmas, so I hope your next few days are merry, bright, and full of joy and wonder. Merry Christmas, y’all!

Chocolate Peppermint Olive Oil Cookies by Wood and Spoon blog. These are chewy chocolate cookies with bits of candy cane throughout! Using Lucini olive oil instead of butter, these cookies are chewy, soft, and tender, and have loads of delicious holiday flavor. Learn more about these simple treats on thewoodandspoon.com and try them out this Christmas at your holiday gift exchange!

This post is sponsored by Lucini Italia. All opinions are my own

If you like these chocolate peppermint olive oil cookies you should try:

Peppermint Icebox Cake

Mint Chocolate Sandwich Cookies

Peppermint Bark Brownies

Peppermint Bark Bread

 

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Chocolate Peppermint Olive Oil Cookies

Chocolate Peppermint Olive Oil Cookies by Wood and Spoon blog. These are chewy chocolate cookies with bits of candy cane throughout! Using Lucini olive oil instead of butter, these cookies are chewy, soft, and tender, and have loads of delicious holiday flavor. Learn more about these simple treats on thewoodandspoon.com and try them out this Christmas at your holiday gift exchange!

These chocolate peppermint olive oil cookies are rich, fudgy, and moist. The bits of peppermint add a festive color and crunch to every bite!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 90
  • Yield: 24 1x
  • Category: Cookies
Scale

Ingredients

  • ½ cup (120 gm) olive oil
  • 4 ounces dark (I used 70%) chocolate, chopped
  • ¾ cup (150 gm) sugar
  • ¼ cup (50 gm) brown sugar
  • 2 large (120 gm) eggs
  • 2 teaspoons vanilla
  • 11/4 cups (175 gm) all-purpose flour
  • ½ cup (40 gm) unsweetened cocoa powder
  • 1 tablespoon cornstarch
  • ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup (170 gm) white chocolate chips
  • ½ cup chopped peppermint bits, plus more for topping

Instructions

  1. Combine the olive oil and chocolate in a saucepan over low heat and gently heat it, stirring regularly, until the chocolate has melted. Pour the mixture into a large bowl and stir in the sugar and brown sugar. Add the eggs and vanilla and whisk to combine. Add the flour, cocoa powder, cornstarch, baking soda, and salt, stirring just until combined. Fold in the white chocolate chips and peppermint bits and allow the mixture to cool in the fridge while you preheat the oven to 350 degrees.
  2. Prep two baking sheets with parchment papers. Once the dough has firmed up quite a bit scoop dough roughs (you can use a medium or large cookie scoop, about 1-1/2 or 3 tablespoons worth of dough) onto the parchment paper. Roll the dough balls to smooth in your hands and place 2” apart on the cookie sheet. Bake in the oven about 9-10 minutes or until the edges are set and the tops are no longer gooey. Remove from oven and sprinkle with additional peppermint bits immediately.

Notes

  • For extra peppermint flavor you can add ¾ teaspoon of mint or peppermint extract. I prefer the subtle crunch of the actual peppermint bits but if you’re really into peppermint that’s an option here.

 

Peanut Butter Caramel Pretzel Chocolate Chip Cookies

Peanut butter caramel pretzel chocolate chip cookies recipe. These are chewy peanut butter cookies with pretzel twists, chocolate chunks, and caramel bits. These are sweet and salty treats perfect for the holidays, Christmas, Thanksgiving, or cookie exchanges. Find the giant chewy gooey cookies on thewoodandspoon.com by Kate wood

Today’s recipe has zero shame. This is the kind of over-the-top cookie that might feel like a little much to some people, but to me, it’s drool-worthy. I’m 100% Team Salty Sweet and these peanut butter caramel pretzel chocolate chip cookies hit the nail on the head of every flavor I want in a dessert. I think you’re going to love them too, so let’s talk about how to make them.

Peanut butter caramel pretzel chocolate chip cookies recipe. These are chewy peanut butter cookies with pretzel twists, chocolate chunks, and caramel bits. These are sweet and salty treats perfect for the holidays, Christmas, Thanksgiving, or cookie exchanges. Find the giant chewy gooey cookies on thewoodandspoon.com by Kate wood

We start by stirring melted butter and peanut butter together until smooth. Add in the sugars and stir until creamed well. Next comes the eggs and vanilla extract followed by the dry ingredients- flour, salt, and leavening. When it’s all well combined, stir in the bits of pretzels, chocolate chunks, and caramel chips until everything is combined. Scoop rounds of dough (I use this cookie scoop!) and top each one with a pretzel twist or a few broken crumbs, allowing them to bake until the edges are set.

Peanut butter caramel pretzel chocolate chip cookies recipe. These are chewy peanut butter cookies with pretzel twists, chocolate chunks, and caramel bits. These are sweet and salty treats perfect for the holidays, Christmas, Thanksgiving, or cookie exchanges. Find the giant chewy gooey cookies on thewoodandspoon.com by Kate wood

These peanut butter caramel pretzel chocolate chip cookies are chewy, barely taste of peanut butter, and have a sweet and salty balance that is to die for. The salty pretzels and peanut butter offset the sweet caramel bits and chunks of chocolate that ooze throughout, and they stay delicious for several days after making. A few things to note on the ingredients: First, be sure you’re using the mini salted pretzels. It doesn’t matter if they’re the sticks or the twists, but don’t use the giant pretzel rods, okay? Second, for the caramel chips, we really mean caramel chips. Not giant caramel chews or mini baking bits that you use for melting. Finally, use whatever chocolate here that you prefer. You can sub in chocolate chips as well, but I like the difference in texture and look a chopped bar adds. I use 70% chocolate baking bars here. 

Peanut butter caramel pretzel chocolate chip cookies recipe. These are chewy peanut butter cookies with pretzel twists, chocolate chunks, and caramel bits. These are sweet and salty treats perfect for the holidays, Christmas, Thanksgiving, or cookie exchanges. Find the giant chewy gooey cookies on thewoodandspoon.com by Kate wood

Over the next coming weeks you’ll have a multitude of opportunities to bake and share cookies. After all, Christmas gatherings, class parties, and little festive plates set out for Santa and his reindeer really only beg for one thing. These peanut butter caramel pretzel chocolate chip cookies will be the showstoppers of them all. Equal parts beautiful and delicious, these cookies are unique yet entirely a crowd-pleasing option that everyone will jump for. Give them a try during your weekend baking and let me know what you think! Happy Friday, y’all!

If you like these peanut butter caramel pretzel chocolate chip cookies you should check out:

Pretzel Millionaire Bars

Espresso Caramel Thumbprint Cookies

Peanut Butter Chocolate Chunk Cookies 

Brookies (Brownie Cookie Bars) 

Toffee Espresso Chocolate Chip Cookies

 

 

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Peanut Butter Caramel Pretzel Chocolate Chip Cookies

Peanut butter caramel pretzel chocolate chip cookies recipe. These are chewy peanut butter cookies with pretzel twists, chocolate chunks, and caramel bits. These are sweet and salty treats perfect for the holidays, Christmas, Thanksgiving, or cookie exchanges. Find the giant chewy gooey cookies on thewoodandspoon.com by Kate wood

These peanut butter caramel pretzel chocolate chip cookies are chewy treats loaded with sweet and salty favorites!

  • Author: Kate
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 30 1x
  • Category: Dessert
Scale

Ingredients

  • 3/4 cup (170 gm) unsalted butter
  • ½ cup creamy peanut butter
  • 11/2 cups (300 gm) light brown sugar
  • ½ cup (100 gm) sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 23/4 cups (385 gm) all-purpose flour
  • 11/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 11/2 teaspoons salt
  • 8 ounces dark chocolate, chopped
  • 1 cup (170gm) caramel baking chips
  • ½ cup crushed pretzels, plus more larger pieces for sticking on top of your cookies, if desired

Instructions

  1. Preheat the oven to 350 degrees. Line two pans with parchment paper or silicone baking mats.
  2. Melt the butter over medium heat on the stove. Stir regularly and remove the pan from heat immediately once all is melted. Pour into a large mixing bowl and whisk in the peanut butter. Add the brown sugar, sugar, and vanilla extract, stirring to combine. Add the eggs and whisk to incorporate.
  3. Add the flour, baking powder, baking soda, and salt to the mix immediately and fold to combine. Don’t waste a lot of time as the mixture will be harder to work with as it sits and cools. Fold in the chocolate, caramel chips, and pretzels.
  4. Scoop 1-1/2 tablespoon-sized scoops (I use a large cookie scoop) of dough on the baking sheets about 2 inches apart. Roll the dough in your hands to smooth and stick random pretzel chunks on the top of the dough balls if you want visible pieces after baking. Bake in the preheated oven 10-11 minutes or until the edges are set. Allow to cool briefly before eating!

Mint Chocolate Souffles

Mint Chocolate Souffles by Wood and Spoon blog. These are fluffy rich dark chocolate souffles with a mint creme anglais. From the Staub cookbook by Amanda Fredrickson. Served in mini cocottes or ramekins, these desserts are perfect for fancy or holiday dinner parties, birthdays and other special events. Find the how to on thewoodandspoon.com by Kate Wood

I can’t tell you how antsy I have been for Friday. Just envision me with a frizzy pony tail, wearing smelly gym clothes and about half of my children’s breakfast. Then envision the unsettling//crazy look in my eyes as I survey my home covered with a mess of toys, a sink full of dirty dishes, and a never-ending pile of laundry. The overwhelming mix of to-do lists and anxious sweating is the essence of who I have been this past week, so I could not be more thrilled that Friday is now here. Please, someone get me a cocktail.

Mint Chocolate Souffles by Wood and Spoon blog. These are fluffy rich dark chocolate souffles with a mint creme anglais. From the Staub cookbook by Amanda Fredrickson. Served in mini cocottes or ramekins, these desserts are perfect for fancy or holiday dinner parties, birthdays and other special events. Find the how to on thewoodandspoon.com by Kate Wood

Admittedly, we’ve been busy. There’s been house-building stuff to tend to, tons of bloggy content to create, and a pretty constant flow of meetings, house guests, and packing. On top of that, I made the scholarly decision to  potty train George this week, and can we all just LOL at that one. Just as soon as we’re ready to walk out the door or sit down for dinner, George decides to pee in his shoes or squash down on his underwear full of you-know-what. I’m not sure if he is drinking gallons of water behind my back or if he just enjoys playing the game called “Let’s See if Mom Can Guess Which Corner I Peed in Today,” but the kid goes more than a pregnant lady in her third trimester. It’s borderline impressive.

Mint Chocolate Souffles by Wood and Spoon blog. These are fluffy rich dark chocolate souffles with a mint creme anglais. From the Staub cookbook by Amanda Fredrickson. Served in mini cocottes or ramekins, these desserts are perfect for fancy or holiday dinner parties, birthdays and other special events. Find the how to on thewoodandspoon.com by Kate Wood

Thankfully, we have some fun plans to look forward to this weekend. We’re having a mini staycation in Birmingham and then my birthday is the following Monday! I’m turning thirty fun (cough: 31) and I can’t wait to celebrate. One of the many perks of being a food blogger is that you’re always allowed to make your own birthday cake, and I’m just really into being a control freak with my dessert. Stay tuned for more on that.

Mint Chocolate Souffles by Wood and Spoon blog. These are fluffy rich dark chocolate souffles with a mint creme anglais. From the Staub cookbook by Amanda Fredrickson. Served in mini cocottes or ramekins, these desserts are perfect for fancy or holiday dinner parties, birthdays and other special events. Find the how to on thewoodandspoon.com by Kate Wood

As for today’s recipe, I’m sharing these mint chocolate soufflés, a must-make from Staub’s newest cookbook. One of my favorite Instagram friends, Amanda Frederickson, was the ghost writer for this stunner, and I was so impressed by the book. Although I was allured to a number of the recipes right off the bat, I knew these mint chocolate soufflés were calling my name. 

Mint Chocolate Souffles by Wood and Spoon blog. These are fluffy rich dark chocolate souffles with a mint creme anglais. From the Staub cookbook by Amanda Fredrickson. Served in mini cocottes or ramekins, these desserts are perfect for fancy or holiday dinner parties, birthdays and other special events. Find the how to on thewoodandspoon.com by Kate Wood

I love how special and celebratory the little soufflés are. Yes, they’re a bit of work, but the reward is so incredibly worth it. The recipe is seamless and there’s something incredibly gratifying about delivering something so stunning to the table. With the holidays just around the corner, you’ll want to have this recipe on standby for any fancy small gatherings or candlelit dinners.

Mint Chocolate Souffles by Wood and Spoon blog. These are fluffy rich dark chocolate souffles with a mint creme anglais. From the Staub cookbook by Amanda Fredrickson. Served in mini cocottes or ramekins, these desserts are perfect for fancy or holiday dinner parties, birthdays and other special events. Find the how to on thewoodandspoon.com by Kate Wood

The making of these mint chocolate soufflés requires a few different steps, but if you read through the instructions it will be easy to see where you can break the work up to fit your schedule. The mint creme anglaise, made with fresh mint, can be made a day or two ahead of time, and even the soufflés can hang out in your fridge for the afternoon until you’re ready to bake and serve. Just remember that you’ll want to bake these up right before serving and not a moment sooner. Your guests will want to see those lofty domed chocolate tops before they fall! Everyone just loves a dessert that comes is served individually! (PS, I used these cocottes.)

Give these mint chocolate soufflés a try and be sure to check out the new cookbook. In the meantime, I hope your Friday is full of love and dessert. Happy baking! 

If you like these mint chocolate soufflés you should check out:

Peppermint Bark Bread

Peppermint Bark Brownies

Lemon Mint Sorbet

Mint Brownie Ice Cream Cake

Mint Chocolate Sandwich Cookies

Peppermint Bark Icebox Cake

 

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Mint Chocolate Souffles

Mint Chocolate Souffles by Wood and Spoon blog. These are fluffy rich dark chocolate souffles with a mint creme anglais. From the Staub cookbook by Amanda Fredrickson. Served in mini cocottes or ramekins, these desserts are perfect for fancy or holiday dinner parties, birthdays and other special events. Find the how to on thewoodandspoon.com by Kate Wood

These mint chocolate souffles are fancy and festive, a chocolate lover’s dream. Made with a fresh mint creme anglaise, these treats are perfect a decadent after-dinner treat.

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 20
  • Total Time: 1 hour 5 minutes
  • Yield: 6 1x
  • Category: Dessert
Scale

Ingredients

For the mint creme anglaise:

  • 1 cup half and half
  • 1/2 vanilla bean, split
  • 1 cup fresh mint leaves
  • 3 large egg yolks
  • 1/4 cup granulated sugar

For the souffle:

  • 1/2 cup granulated sugar, plus more for coating the pan
  • 6 ounces bittersweet chocolate
  • 1/2 cup heavy cream, warmed
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • 4 large egg yolks
  • 5 large egg whites
  • 1 teaspoon cream of tartar
  • Powdered sugar, for sprinkling

Instructions

To make the creme anglaise:

  1. In a petite saucepan, combine the half-and-half, vanilla bean, and mint. Bring just barely to a boil over medium heat, then pour into a bowl and cover with plastic wrap. Let the vanilla bean and mint infuse the cream for 20 minutes. Strain the cream and keep it warm.
  2. In a medium bowl, whisk the egg yolks and granulated sugar. Gradually whisk 1/4 cup of the warm cream into the egg yolks. Slowly whisk in the remaining cream mixture. Return the cream to the French oven and cook over medium-low heat until the creme anglaise is thick enough to coat the back of a wooden spoon. Strain into a bowl, cover it with plastic wrap, and chill until ready to serve.

To make the souffle:

  1. Preheat the oven to 350 degrees. Butter the sides of 6-6 ounces ramekins or cocottes. Sprinkle each pot with sugar, coating the sides and the bottom. Discard any excess sugar.
  2. In a large bowl, combine the chocolate and warm cream. Let sit for 2 to 3 minutes, then whisk until smooth. Add 1/4 cup of the granulated sugar. the vanilla extract, and salt and mix well. Add the egg yolks and whisk to combine. Set aside.
  3. In the bowl of a stand mixer, combine the egg whites and cream of tartar and mix on low speed until small bubbles begin to form. Increase the speed to high and mix until soft peaks form. Sprinkle in the remaining 1/4 cup granulated sugar, a small amount at a time, and continue to beat on high speed until smooth and flossy stiff peaks form. 
  4. Using a spatula, fold 14 of the egg white mixture into the chocolate mixture. Add the remaining egg whites, being careful not to overtax. Pour the mixture into the prepared French oven and bake for 23-27 minutes, until the souffle has risen and the top appears set. Sprinkle with powdered sugar and serve immediately with the creme anglaise. 

The recipe for these mint chocolate soufflés are from Staub.

Cream Cheese Chocolate Chip Biscuits

Cream Cheese Chocolate Chip Biscuits recipe by Wood and Spoon. These are soft and fluffy southern style biscuits filled with butter and cream cheese. The glaze is a creamy frosting and the icing add sweetness to the pastry. These are great treats for weekday breakfast or weekend brunch. inspired by Callie's hot little biscuits, this food feels special and makes the mornings more fun. Find the recipe and how-to at thewoodandspoon.com by Kate Wood.

If you’re anything like me, Mondays can hit you like a freight train. I think we need an excuse to sit quietly, zone out, and have a few moments of rest before we dive into a week of hustle and bustle. To keep your eyes and palate pleased, I’ve rounded up a list of things to read, watch, and savor on this Monday morning. Oh, and there’s cream cheese chocolate chip biscuits too. You’re welcome. 🙂

Cream Cheese Chocolate Chip Biscuits recipe by Wood and Spoon. These are soft and fluffy southern style biscuits filled with butter and cream cheese. The glaze is a creamy frosting and the icing add sweetness to the pastry. These are great treats for weekday breakfast or weekend brunch. inspired by Callie's hot little biscuits, this food feels special and makes the mornings more fun. Find the recipe and how-to at thewoodandspoon.com by Kate Wood.

What to Read

Food52 released their fall list of must-read books. In a shocking turn of events, there’s not a single cookbook on the round-up! Check out the list of favorites on their site here.

What to Watch

Jimmy Fallon is the late-night show host of my dreams. I love his willingness to be silly and totally off-the-wall. His newest video, a musical photobomb with Justin Bieber, made me laugh out loud and is straight up awesome. Watch your heart out here.

What to Cook

Chrissy Tieghan’s new cookbook came out this week, and Bon Appetit shared a few favorites from the release. There’s a recipe for Thai soy-garlic fried ribs (yes, it’s a thing) looks absolutely beyond. Literally salivating over here. Check out the recipe here.

What to Wear

I’m counting down the days till it’s cool enough to break out jeans and fall clothing. This getup from Madewell is pretty much destined to be my autumnal uniform.

What to Master

I love this article from Food & Wine about how to nail a recipe every time. I frequently have people tell me that they can’t cook, and I’m a firm believer that if you can follow directions on a well-written recipe you can do anything.

Cream Cheese Chocolate Chip Biscuits recipe by Wood and Spoon. These are soft and fluffy southern style biscuits filled with butter and cream cheese. The glaze is a creamy frosting and the icing add sweetness to the pastry. These are great treats for weekday breakfast or weekend brunch. inspired by Callie's hot little biscuits, this food feels special and makes the mornings more fun. Find the recipe and how-to at thewoodandspoon.com by Kate Wood.

What to Bake

As promised, here are the cream cheese chocolate chip biscuits. These are fluffy, Southern-style biscuits with loads of tang and chocolatey goodness to make your breakfasts fab. These morning treats were inspired by the beautiful Carrie Morey of Callie’s Charleston Biscuits . I met Carrie at last year’s Saveur Blog Awards, and I so admire how she has championed her town, baking, and Southern culture with her hugely successful brand. The secret to her biscuits is a healthy mixture of cream cheese and butter, a winning combination that offers loads of flavor and fluff.

Cream Cheese Chocolate Chip Biscuits recipe by Wood and Spoon. These are soft and fluffy southern style biscuits filled with butter and cream cheese. The glaze is a creamy frosting and the icing add sweetness to the pastry. These are great treats for weekday breakfast or weekend brunch. inspired by Callie's hot little biscuits, this food feels special and makes the mornings more fun. Find the recipe and how-to at thewoodandspoon.com by Kate Wood.

These cream cheese chocolate chip biscuits are a nod to Carrie. Simple to make, even easier to consume, these morning bites are a new favorite in my house. When we have a batch in our house, Aimee asks for them for breakfast AND dessert, clearly a girl after my own heart.

To make these cream cheese chocolate chip biscuits, we start by combining the dry ingredients. Flour, baking powder, baking soda, and salt are tossed together before we cut in the cream cheese and ice cold butter. Use the backs of two forks or a pastry cutter and integrate the fat until pea-sized clumps exist throughout. Add the chocolate chips and then stir in the buttermilk until a shaggy dough comes together.

Cream Cheese Chocolate Chip Biscuits recipe by Wood and Spoon. These are soft and fluffy southern style biscuits filled with butter and cream cheese. The glaze is a creamy frosting and the icing add sweetness to the pastry. These are great treats for weekday breakfast or weekend brunch. inspired by Callie's hot little biscuits, this food feels special and makes the mornings more fun. Find the recipe and how-to at thewoodandspoon.com by Kate Wood.

For sky-high biscuits, make sure your ingredients are really cold and that the butter is incorporated throughout. I also recommend using a well-floured biscuit cutter (I use these!) to keep the cuts on the perimeter of your biscuit clean. Push straight down with the cutter and then put your tray of goodies into a piping hot oven. The heat mixed with the cold ingredients will cause everything to melt and expand all at once!

Cream Cheese Chocolate Chip Biscuits recipe by Wood and Spoon. These are soft and fluffy southern style biscuits filled with butter and cream cheese. The glaze is a creamy frosting and the icing add sweetness to the pastry. These are great treats for weekday breakfast or weekend brunch. inspired by Callie's hot little biscuits, this food feels special and makes the mornings more fun. Find the recipe and how-to at thewoodandspoon.com by Kate Wood.

To finish off these cream cheese chocolate chip biscuits, I like to top them with a simple cream cheese glaze. You can skip this step if you’d prefer, but I like to be a little over-the-top here. Drizzle the glaze on hot biscuits and then serve immediately. Just be sure you have your coffee ready.

I hope this recipe will get your week off to a delicious start. Have a great week and happy baking, y’all!

If you like these cream cheese chocolate chip biscuits you should try:

Peaches and Cream Biscuits

Honey Nut Biscuits 

Maple Oatmeal Biscuits

Buttermilk Biscuit Sandwiches

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Cream Cheese Chocolate Chip Biscuits

Cream Cheese Chocolate Chip Biscuits recipe by Wood and Spoon. These are soft and fluffy southern style biscuits filled with butter and cream cheese. The glaze is a creamy frosting and the icing add sweetness to the pastry. These are great treats for weekday breakfast or weekend brunch. inspired by Callie's hot little biscuits, this food feels special and makes the mornings more fun. Find the recipe and how-to at thewoodandspoon.com by Kate Wood.

These cream cheese chocolate chip biscuits are fluffy, tangy morning treats full of chocolate morsels and topped with a cream cheese glaze. Read more about making layered biscuits here!

  • Author: Kate
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: Breakfast
Scale

Ingredients

For the biscuits:

  • 2 cups (280 gm) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • 4 ounces cream cheese, at room temperature
  • ¼ cup (55 gm) unsalted butter, cold, plus 2 tablespoons melted
  • ½ cup (85 gm) mini chocolate chips
  • ¾ cup (180 gm) cold buttermilk

For the topping:

  • 2 ounces cream cheese, at room temperature
  • 1 cup (115 gm) powdered sugar
  • 12 tablespoons milk

Instructions

To make the biscuits:

  1. Preheat the oven to 450 degrees. In a large bowl, combine the flour, baking powder, baking soda, and salt. Use the back of a fork or a pastry cutter to cut in the cream cheese and butter until large, pea-sized clumps exist throughout. Stir in the chocolate chips and then add the buttermilk, stirring to combine. Dump the shaggy dough out onto a floured surface and used floured hands to gently pat the dough out into a 1” rectangle. Fold the dough in thirds like a letter and then pat it out again into 1” thickness. Use a 2” biscuit cutter to cut out rounds of dough. Gently combine the scraps and then pat out that mixture to 1” thick again. Cut out additional rounds. Place the dough rounds 2″ apart onto a baking sheet and brush the tops with the melted butter. Place the pan in the oven, reduce the heat to 400, and bake for about 18-20 minutes or until the tops are puffed and golden. You may need to rotate the pan towards the end of baking if one size is darkening faster than the other. Allow the biscuits to cool briefly while you prepare the topping.
  2. To prepare the topping:
  3. Beat the cream cheese and powdered sugar in large bowl just until smooth. Add a tablespoon or more or milk to get the icing a smooth, spreadable consistency. Smooth a dollop on each biscuit and serve immediately!

Brown Butter Muscovado Chocolate Chip Cookie Bars

Brown Butter Muscovado Chocolate Chunk Cookie Bars Recipe by wood and Spoon blog. This is a recipe from displaced housewife new book. Chewy, sweet and salty blondies made with rich caramel tasting sugar and dark chocolate. Sea salt finishes these bars that make great dessert, tailgate and party snacks, or late night treats. Find the simple how-to on thewoodandspoon.com by Kate wood.

Happy Tuesday from my little corner of the world to you!

Here in Selma, life is busy and full with back to school activities and the onset of football season. Of course we’re still in full-on house building mode, and although I’m sure we are still getting a little closer everyday, this truly feels like the never-ending project. In an effort to not get stir-crazy in the process, I’ve been baking up a storm.

Brown Butter Muscovado Chocolate Chunk Cookie Bars Recipe by wood and Spoon blog. This is a recipe from displaced housewife new book. Chewy, sweet and salty blondies made with rich caramel tasting sugar and dark chocolate. Sea salt finishes these bars that make great dessert, tailgate and party snacks, or late night treats. Find the simple how-to on thewoodandspoon.com by Kate wood.

Lucky for me, we are knee-deep in cookbook season! Autumn months are prime time for new cookbook releases, so keep your eyes peeled over the coming months for recipes that I’ll be sharing from some of my new favorite reads. Up first is this recipe for brown butter muscovado chocolate chip cookie bars, fresh from my sweet friend Rebecca’s first release, “The Cookie Book“!

Brown Butter Muscovado Chocolate Chunk Cookie Bars Recipe by wood and Spoon blog. This is a recipe from displaced housewife new book. Chewy, sweet and salty blondies made with rich caramel tasting sugar and dark chocolate. Sea salt finishes these bars that make great dessert, tailgate and party snacks, or late night treats. Find the simple how-to on thewoodandspoon.com by Kate wood.

I first met Rebecca at last year’s Saveur Blog Awards, but I became familiar with her long before that. Rebecca writes a hilarious, sugar-coated blog that I frequent for recipes and inspiration, and it was a dream to meet an online friend in real life. She thrives on creating accessible recipes that home bakers actually want to make, and her book is no exception. “The Cookie Book” is filled with tons of recipes that I can’t wait to dive right into.

Brown Butter Muscovado Chocolate Chunk Cookie Bars Recipe by wood and Spoon blog. This is a recipe from displaced housewife new book. Chewy, sweet and salty blondies made with rich caramel tasting sugar and dark chocolate. Sea salt finishes these bars that make great dessert, tailgate and party snacks, or late night treats. Find the simple how-to on thewoodandspoon.com by Kate wood.

These brown butter muscovado chocolate chip cookie bars are as simple as they are decadent. Rich and caramel-y muscovado sugar (like the sexy cousin of plain, old-fashioned brown sugar) combines with my all-time favorite ingredient, brown butter, to create a sweet and salty chocolate chip cookie bar that is to die for. I only wish I had thought of it myself.

Brown Butter Muscovado Chocolate Chunk Cookie Bars Recipe by wood and Spoon blog. This is a recipe from displaced housewife new book. Chewy, sweet and salty blondies made with rich caramel tasting sugar and dark chocolate. Sea salt finishes these bars that make great dessert, tailgate and party snacks, or late night treats. Find the simple how-to on thewoodandspoon.com by Kate wood.

To make these brown butter muscovado chocolate chip cookie bars, we start with browning butter. For a how-to on that, be sure to check out my tutorial here. Brown butter is stirred into the blend of sugars before eggs, milk, and vanilla are added to the mix. Next come the dry ingredients, followed by a boat-load of chopped dark chocolate. Spread the dough into a prepared baking dish and bake away until the bars are golden and set. Rebecca recommends finishing off these brown butter muscovado chocolate chip cookie bars with a heavy hand of salt, and I couldn’t agree more.

Brown Butter Muscovado Chocolate Chunk Cookie Bars Recipe by wood and Spoon blog. This is a recipe from displaced housewife new book. Chewy, sweet and salty blondies made with rich caramel tasting sugar and dark chocolate. Sea salt finishes these bars that make great dessert, tailgate and party snacks, or late night treats. Find the simple how-to on thewoodandspoon.com by Kate wood.

These little treats would make a wonderful addition to your fall tailgates, dinner parties, and afternoon snacks. We have been munching on them since I discovered the recipe a week ago, and I am not mad about it. Give Rebecca’s book a looksie here and try on these brown butter muscovado chocolate chip cookie bars for size. I have a feeling they’re all the push you’ll need to spring for the book. Happy Tuesday and Happy Baking, y’all!

If you like these brown butter muscovado chocolate chip cookie bars you should try:

Brown Butter Blondies: Two Ways

Brookies (Brownie Cookie Bars)

Butterscotch Blondies

Pecan Toffee Blondies

Derby Pie Cookies

 

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Brown Butter Muscovado Chocolate Chip Cookie Bars

Brown Butter Muscovado Chocolate Chunk Cookie Bars Recipe by wood and Spoon blog. This is a recipe from displaced housewife new book. Chewy, sweet and salty blondies made with rich caramel tasting sugar and dark chocolate. Sea salt finishes these bars that make great dessert, tailgate and party snacks, or late night treats. Find the simple how-to on thewoodandspoon.com by Kate wood.

The brown butter muscovado chocolate chip cookie bars are sweet and salty, rich dessert bars that will take your average after-dinner treats and snacks to the next level. Try this recipe from Rebecca Firth today!

  • Author: Rebecca Firth
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55 minutes
  • Yield: 16 1x
  • Category: Dessert
Scale

Ingredients

  • 1/2 cup (115 gm) unsalted butter
  • 1 cup (210 gm) dark muscovado sugar, packed
  • 1/2 cup (96 gm) sugar
  • 1/3 cup (80 mL) sunflower seed oil or other neutral oil
  • 2 large eggs, room temperature
  • 1 egg yolk, room temperature
  • 2 tablespoons milk, room temperature
  • 1 tablespoon vanilla extract
  • 11/2 cups (205 gm) bread flour
  • 11/2 cups (205 gm) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 11/2 cups (180 gm) dark chocolate, chopped
  • Sea salt flakes for dusting on top, optional

Instructions

  1. Preheat your oven to 375 degrees. Grease an 8×11″ casserole dish and line with parchment paper, letting the excess fall over the sides.
  2. Put the butter in a medium saucepan and melt over medium heat. Once melted, crack up the heat to medium high. Continue stirring and look for small golden bits that will start to settle on the bottom of the pan. It will smell deliciously nutty and caramel-y. This should take around 3-5 minutes. Once this happens, take it of the heat and pour into a medium, heat-safe bowl to cool a bit.
  3. When cooled slightly, whisk in the muscovado, granulated sugar, oil, eggs, egg yolk, milk, and vanilla until thoroughly blended.
  4. In another medium bowl, whisk together the bread flour, all-purpose flour, baking powder, baking soda and sea salt. Add this to the butter mixture and stir until barely blended. Add in the chocolate chunks and continue to blend until just combined and the chocolate is evenly distributed.
  5. Pour the mixture into the prepared baking dish. Dampen your hands and gently press down so that is covers the bottom of the dish. Bake in the center of the oven for 25 minutes. (Note: bake time is dependent on pan type and oven temp. If they look significantly gooey at 25 minutes, feel free to leave in an additional 5-10. Bars will continue to cook and firm up some once removed from the oven.) Sprinkle with sea salt flakes, if desired. Let cool completely before cutting. These are great the same day as they’re made and equally dazzling the next.

Notes

  • If you use a larger or smaller pan be sure to adjust your bake time accordingly. Additionally, these were tested in ceramic pans. Note, if you use a metal pan check earlier for doneness as it could affect the bake time.
  • Check out the link in my post for help on browning butter!

Molten Caramel Chocolate Cakes

Molton Caramel Chocolate Cakes by Wood and Spoon. These are rich dark chocolate Lava cakes with a homemade salted caramel sauce in the center. Each individual dessert prepared in ramekins are baked until the gooey centers are melted and the cake is baked. Each treat is served with fresh whipped cream. Find the recipe and learn more about this fancy decadent dinner party finisher at thewoodandspoon.com by Kate Wood

If the title of this post didn’t stop you dead in your tracks, we cannot relate.

I love a dessert that is unabashedly sweet and decadent. Those after-dinner treats are, in my opinion, reserved for something that feels like a treat. I want to indulge and to enjoy. Anytime someone tells me that they don’t have a sweet tooth, I immediately lose the ability to trust their judgment. If you don’t dessert, who are you?

Molton Caramel Chocolate Cakes by Wood and Spoon. These are rich dark chocolate Lava cakes with a homemade salted caramel sauce in the center. Each individual dessert prepared in ramekins are baked until the gooey centers are melted and the cake is baked. Each treat is served with fresh whipped cream. Find the recipe and learn more about this fancy decadent dinner party finisher at thewoodandspoon.com by Kate Wood

One of my biggest disappointments in many of today’s restaurant dessert menus is that they’re just so weird. Like, you’ll glance over the menu, just dying for that deliciously familiar taste of a warm chocolate chip cookie, and all that there is to be found on the menu is a cheese plate. Some obscure savory dessert. Or a dish so fussy, so off-the-wall and imaginative that no one can pronounce the ingredients, let alone muster up the appetite to eat it. If I’m being honest, the one thing I typically want most after supper is a next-level awesome version of something I already love. Give me all of the skillet brownies and caramel sundaes and bourbon bread puddings, okay? There is no shame in appreciating the classics.

Molton Caramel Chocolate Cakes by Wood and Spoon. These are rich dark chocolate Lava cakes with a homemade salted caramel sauce in the center. Each individual dessert prepared in ramekins are baked until the gooey centers are melted and the cake is baked. Each treat is served with fresh whipped cream. Find the recipe and learn more about this fancy decadent dinner party finisher at thewoodandspoon.com by Kate Wood

One of my dear friends is celebrating a birthday today and these molten caramel chocolate cakes are for her. Together, she and I have experienced some really beautiful dining experiences, and the one thing we almost always agree on is dessert. We always want chocolate. We always want caramel. If there is a sweet and salty element or a warm sauce, we’re on it. If it’s got a streusel topping or a shortbread crumble, we’ll take it. But don’t come at us with your black pepper flavored ice cream and diet desserts. Just don’t.

These molten caramel chocolate cakes are decadent. There’s something so seductive and indulgent about a dessert bubbling over with even more dessert. Treats like these feel over-the-top and special in the very best kind of way. This is a dessert worth celebrating over.

Molton Caramel Chocolate Cakes by Wood and Spoon. These are rich dark chocolate Lava cakes with a homemade salted caramel sauce in the center. Each individual dessert prepared in ramekins are baked until the gooey centers are melted and the cake is baked. Each treat is served with fresh whipped cream. Find the recipe and learn more about this fancy decadent dinner party finisher at thewoodandspoon.com by Kate Wood

To make these molten caramel chocolate cakes, we start with the caramel. You’ll need a really good caramel sauce to stuff inside the cakes. You can check out my post on homemade salted caramel sauce for tips on how to do that yourself, or you can invest in a quality jar from the store or specialty food market. I like to make my sauce myself and keep the leftovers in the fridge for a rainy day.

Molton Caramel Chocolate Cakes by Wood and Spoon. These are rich dark chocolate Lava cakes with a homemade salted caramel sauce in the center. Each individual dessert prepared in ramekins are baked until the gooey centers are melted and the cake is baked. Each treat is served with fresh whipped cream. Find the recipe and learn more about this fancy decadent dinner party finisher at thewoodandspoon.com by Kate Wood

Once you have a chilled caramel sauce, we can start on the batter. Chocolate and butter are melted together on a warm stove. Meanwhile, eggs and sugar are combined in a bowl until pale and fluffy. Add the chocolate mixture and a bit of flour to the egg mixture, folding to incorporate it together. Spoon the batter into some well-greased and floured ramekins (I use these and these!) and top with a teaspoon of the cold caramel sauce. Cover the caramel with a small bit of remaining chocolate batter and bake the molten caramel chocolate cakes until they just barely jiggle in the center.

Molton Caramel Chocolate Cakes by Wood and Spoon. These are rich dark chocolate Lava cakes with a homemade salted caramel sauce in the center. Each individual dessert prepared in ramekins are baked until the gooey centers are melted and the cake is baked. Each treat is served with fresh whipped cream. Find the recipe and learn more about this fancy decadent dinner party finisher at thewoodandspoon.com by Kate Wood

Fresh from the oven, these cakes should pop out on an inverted plate with no problem. If you notice your first cake doesn’t want to come out easily, just run a thin knife around the perimeter to loosen the edges from the dish. Carefully flip the cakes out onto individual plates and serve with fresh whipped cream (more on that here!) or ice cream. If you’re feeling extra jazzy, you can spring for extra caramel sauce, but I promise you’ll have plenty in your cake!

Indulge in something worth indulging in this weekend. You deserve it. Happy Thursday and Happy Baking! We will see you next week!

Molton Caramel Chocolate Cakes by Wood and Spoon. These are rich dark chocolate Lava cakes with a homemade salted caramel sauce in the center. Each individual dessert prepared in ramekins are baked until the gooey centers are melted and the cake is baked. Each treat is served with fresh whipped cream. Find the recipe and learn more about this fancy decadent dinner party finisher at thewoodandspoon.com by Kate Wood

If you like these molten caramel chocolate cakes you should check out:

Chocolate Caramel Crumble Cake

Toffee Espresso Chocolate Chip Cookies

Homemade Chocolate Truffles

Espresso Caramel Thumbprint Cookies 

 

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Molten Caramel Chocolate Cakes

Molton Caramel Chocolate Cakes by Wood and Spoon. These are rich dark chocolate Lava cakes with a homemade salted caramel sauce in the center. Each individual dessert prepared in ramekins are baked until the gooey centers are melted and the cake is baked. Each treat is served with fresh whipped cream. Find the recipe and learn more about this fancy decadent dinner party finisher at thewoodandspoon.com by Kate Wood

These melton caramel chocolate cakes are rich and decadent lava cakes filled with homemade salted caramel sauce. Perfect for fancy suppers and after-dinner treats!

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 15
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Dessert
Scale

Ingredients

  • 1/2 cup (113 gm) unsalted butter, plus more for ramekins
  • 6 ounces dark (I use 70%) baking chocolate, chopped
  • 3 large eggs
  • ½ cup (100 gm) sugar
  • 5 tablespoons all-purpose flour, plus more for ramekins
  • pinch of salt
  • 3 tablespoons caramel sauce, cold
  • Prepared whipped cream or ice cream, if desired

Instructions

  1. Preheat the oven to 425 degrees. Lightly grease the inside of 6 (6 ounce) ramekins or cocottes with a thin layer of butter and dust the inside with all-purpose flour. Shake any excess flour out and set aside while you prepare the cakes. (See notes for variation here)
  2. On the stove over very low heat, melt the butter and chocolate together. Be sure to stir the mixture until melted thoroughly to avoid burning the chocolate on the stove. Once smooth, remove from the stove and set aside to cool slightly while you finish preparing the cakes.
  3. In a medium-sized mixing bowl, combine the eggs and sugar and beat with a hand mixer on medium speed until the mixture is light and slightly viscous, about 2-3 minutes. Fold in the chocolate mixture with a rubber spatula and then fold in the flour and salt. Divide most of the batter among the 6 floured dishes and then spoon a teaspoon of caramel sauce in the center of each cake. Spoon the remaining batter on top to cover the caramel and then bake in the preheated oven for about 9 minutes, or until the cake only barely jiggles in the center when wiggled. Carefully remove the ramekins from the oven and allow to rest for 1 minute. Place a small dessert plate on top of each ramekin and invert them to turn the cakes out onto the plate. If your first cake sticks a bit, you can carefully run a thin knife around the perimeter of the cakes to ensure they turn out okay. Enjoy immediately with whipped cream, a dusting of powdered sugar, or ice cream.

Notes

  • If you slather the ramekins too thickly with butter and flour your cakes may have a thin crust on them. To prevent an off-white crust you can keep you butter and flour mixture thin or sub 1/3 of the flour for cocoa powder.
  • Check out the link in my post for the recipe and how-to for homemade caramel sauce!

Adapted from Jean-Georges Vongerichten