Chocolate

Red Velvet Sandwich Cookies and a Valentine’s Day Gift Guide!

Red Velvet Sandwich Cookies by Wood and Spoon blog. These are chewy red velvet cookies sandwiched with a cream cheese buttercream. These cocoa scented cookies are a festive simple dessert for Valentine's Day, Christmas, and more. Find out how to make this kid-friendly cookie on thewoodandspoon.com

It’s the first day of February, and, boy, do I have a fitting treat for you. RED VELVET SANDWICH COOKIES. Oh, and an equally adorable gift guide for all the girlies in your life. If you’re into either of those things, keep reading! Today is white and red and yum all over.

A Valentine’s Day Gift Guide

Gift guides are one of my current favorite things. I love to see what other people love, the frivolous knick knacks they’re clicking into their online carts and dreaming about for their own lives. Valentine’s Day, in my opinion, is the perfect time to explore those pretty things. In no other season is it as acceptable- nay- NECESSARY for us to be unabashedly feminine, delighting in pink-hued objects and delicate florals. It’s probably why celebrating Valentine’s with the gals over some special someone is arguably more fun- we love a niche, themed reason to party. Today, I have a cute little gift guide for all the ladies in your life. Check it out!

Here's a 2023 gift guide for your valentine! Home goods, clothing, accessories, and more! only on thewoodandspoon.com
Shop the Guide:

1. Striped Terry Cosmetic Bag The cutest toiletry bag that is begging to be monogrammed!
2. Painted Classic Novels Rifle Paper redesigned the covers to some of your favorite classic novels.
3. Matte Lip Crayon My new favorite lip covering by Laura Mercier comes in a number of pretty hues.
4. Acrylic Vase Tiny holes in the top of this elongated acrylic vase makes floral arranging a cinch!
5. Block Print Tablecloth Confession: I have been buying up these tablecloths. Run, don’t walk.
6. Touch Lamps These touch lamps were my favorite Christmas gift this year. But that rosy color? Come on.
7. Instax Wide Printer On-the-go prints are made possible with this vintage-inspired photo printer.
8. Floral Tea Kettle This McKenzie Childs pot is the happiest little add-on for your kitchen.
9. Acrylic Bookstand I was influenced into buying one of these, and now it’s a staple on my sofa table.
10. Ugg Slippers Ugg’s ultra-trendy Tasmin slippers now come in a number of Valentine colors.
11. Knit Sweater This feels like the dress-up or dress-down sweater dreams are made of.
12. Leather Purse Sezane’s leather purses are feminine luxury at its finest.

Red Velvet Sandwich Cookies by Wood and Spoon blog. These are chewy red velvet cookies sandwiched with a cream cheese buttercream. These cocoa scented cookies are a festive simple dessert for Valentine's Day, Christmas, and more. Find out how to make this kid-friendly cookie on thewoodandspoon.com

Red Velvet Sandwich Cookies

Now, onto the cookies.

Red velvet is a favorite in our house. Those subtle cocoa flavors mixed with cream cheese frosting are just downright delicious. After deciding a red velvet cookie was rather overdue, I took to the kitchen and promtly whipped up what *might be* my favorite treat in a long time. These cookies are chewy, intensely so, while still being soft throughout. The sweetness is balanced, not even remotely overbearing, and the pairing of cream cheese and velvety cookies is beyond perfection. In short, I adore these cookies.

Red Velvet Sandwich Cookies by Wood and Spoon blog. These are chewy red velvet cookies sandwiched with a cream cheese buttercream. These cocoa scented cookies are a festive simple dessert for Valentine's Day, Christmas, and more. Find out how to make this kid-friendly cookie on thewoodandspoon.com

How to Make Red Velvet Cookies

To make the cookies, we start by creaming butter and sugar. Once smooth, we add the liquid ingredients: egg, vanilla, red food coloring, and vinegar. Finally, flour and cocoa powder toss together with salt and leavening before a smooth, soft dough forms. The small cookies bake up round and slightly puffed. Once cooled, we make a simple cream cheese buttercream with butter and powdered sugar. Dolloped swirls sandwich between two cookies and help to keep these treats soft and moist. Once complete, they are as delicious as they are adorable- quite possibly the cutest Valentine’s treat to make this year.

Red Velvet Sandwich Cookies by Wood and Spoon blog. These are chewy red velvet cookies sandwiched with a cream cheese buttercream. These cocoa scented cookies are a festive simple dessert for Valentine's Day, Christmas, and more. Find out how to make this kid-friendly cookie on thewoodandspoon.com

Give these red velvet cookies (and the gift guide!) a once over and let me know what you think! Happy February and Happy Baking, y’all!

If you like these red velvet cookies, you should try:

Red Velvet Madeleines
Red Velvet Cake
Snickerdoodle Sandwich Cookies
Pastel Lofthouse Cookies
Sugar Cookie Double Doozies

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Red Velvet Sandwich Cookies and a Valentine’s Day Gift Guide!

These red velvet sandwich cookies feature chewy cocoa-scented cookies and a cream cheese buttercream filling!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 45
  • Yield: 14
  • Category: Cookies

Ingredients

For the cookies:

  • ½ cup unsalted butter, at room temperature
  • ½ cup brown sugar
  • ¼ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon red food coloring
  • 1 teaspoon white vinegar
  • 1 ½ cups all-purpose flour
  • 2 tablespoons cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

For the buttercream:

  • 1/4 cup butter, at room temperature
  • 2 ounces cream cheese, at room temperature
  • 3/4 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

To make the cookies:

  1. Preheat the oven to 350 degrees and line two pans with sheets of parchment paper. Set aside.
  2. In a large bowl or the bowl of a stand mixer, cream together the butter, brown sugar, and sugar on medium speed until well combined, about 2 minutes. Add the egg, vanilla extract, red food coloring, and vinegar, and stir until well combined. Toss in the flour, cocoa powder, baking soda, and salt and stir on low to integrate.
  3. Use a small cookie scoop or a spoon to portion our 2 teaspoon-sized rounds of dough. Roll each briefly in your hands to smooth and set out 2” apart on the prepared sheet pan. Bake the pans one at a time, about 10-11 minutes or until the edges of the cookies are barely set- the insides make still look soft and underdone. Set aside to cool while you cook the second pan. Allow the cookies to cool completely.

To assemble the cookies:

  1. When you’re ready to assemble the cookies, prepare the frosting. Beat the butter and cream cheese together on medium speed just until combined, about 1 minutes. Add in the remaining ingredients and stir to combine. 
  2. Put the cookies in same-sized pairs and spoon the frosting into a piping bag fitted with a large round tip. Pipe a circle of buttercream onto one cookie from each pair and gently press the two cookies together to make a sandwich. Allow them to set up briefly before enjoying!

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Sprinkle Chocolate Chip Cookies

Sprinkle Chocolate Chip Cookies by Wood and Spoon blog. These are chocolate chip cookies with added color and sweetness from rainbow sprinkles. Combined, the chocolate and nonpareils made a textured and flavorful chocolate chip cookie that is festive and fun to make. These simple cookies are easy to make and delicious for the whole family. Find the recipe on thewoodandspoon.com

Hold the phone for the most fun little cookies you’ve seen in 2024: sprinkle chocolate chip cookies. Okay, okay, so the new year JUST started. But even so, these treats are a colorful and textured take on a traditional chocolate chip cookie, and they’re sure to brighten up these dreary winter days. I can’t wait to tell you how to make them.

First, A Little Kid Talk

My kids went back to school last week. In past years, going back to school usually meant a breath of fresh air for all of us and time for me to catch up on my own work and interests. This year is totally different though… I miss them. Like, really miss them. People have always said, “the days are long, but the years are short,” and I’m learning in real time that they’re not wrong. Time is moving more quickly these days, and I just want to be there for all of it.

Over the Christmas break, as you can imagine, we did a bit of baking. Per usual, the kids begged to make no-churn peppermint ice cream. We decorated my favorite soft frosted sugar cookies with friends. And we even had one near-disastrous lasagna fiasco where Aimee temporarily lost a press-on nail [that she thought was] somewhere in a layered pan of noodles and ricotta (um, ew). Naturally, everyone’s favorite around the holidays are the cookies, and today’s recipe, these sprinkle chocolate chip cookies, are no exception.

Sprinkle Chocolate Chip Cookies by Wood and Spoon blog. These are chocolate chip cookies with added color and sweetness from rainbow sprinkles. Combined, the chocolate and nonpareils made a textured and flavorful chocolate chip cookie that is festive and fun to make. These simple cookies are easy to make and delicious for the whole family. Find the recipe on thewoodandspoon.com

Sprinkle Chocolate Chip Cookies

So, why add sprinkles to chocolate chip cookies? For me, it’s a no-brainer. Why not add a smidge more sugar and a whole lot of color? Why not make a happier cookie? And, to be sure, these sprinkle chocolate chip cookies are super happy. All the flavor and salt of a traditional chocolate chip cookies with an added punch of texture and color thanks to the sprinkles and nonpareils. Let me tell you how to make them.

Sprinkle Chocolate Chip Cookies by Wood and Spoon blog. These are chocolate chip cookies with added color and sweetness from rainbow sprinkles. Combined, the chocolate and nonpareils made a textured and flavorful chocolate chip cookie that is festive and fun to make. These simple cookies are easy to make and delicious for the whole family. Find the recipe on thewoodandspoon.com

Making Sprinkle Chocolate Chip Cookies

The dough for these cookies is the freezer cookie dough recipe from my book*. Simple modifications took that base recipe into these colored cuties, and I couldn’t be happier about it. First, we start with softened butter. Sugar and brown sugar cream together with the fat before eggs and extract adds in. The dry ingredients are basic- just flour, leavening, and salt. Finally, we add in the stars: chopped chocolate chunks and sprinkles. Here, I opted for a blend of regular rainbow sprinkles and rainbow nonpareils. The sprinkles have that fabulous nostalgic flavor while the nonpareils add a whisper of a crunch. The two sprinkles tag team with the chocolate in the simple dough that bakes up quickly.

Sprinkle Chocolate Chip Cookies by Wood and Spoon blog. These are chocolate chip cookies with added color and sweetness from rainbow sprinkles. Combined, the chocolate and nonpareils made a textured and flavorful chocolate chip cookie that is festive and fun to make. These simple cookies are easy to make and delicious for the whole family. Find the recipe on thewoodandspoon.com

These sprinkle cookies are mostly chewy throughout with the occasional sprinkle crunch. I love the flavor offered by the semisweet chocolate, but you could opt for a different variety if you’d like. Also, consider this the PERFECT cookie to take on the road next month for Valentine’s Day! Red, pink, and white sprinkles would definitely make these a festive treat. Give these cookies a try this week and let me know what you think. Peace, love, and cookies, y’all!

*Read More About My Book HERE or Purchase It on Amazon HERE!

If you like these cookies you should try:

Gooey Funfetti Bars
Sugar Cookie Double Doozies
Shortbread Cookies
Toffee Espresso Chocolate Chip Cookies
Marbled Chocolate Chip Cookies

Sprinkle Chocolate Chip Cookies by Wood and Spoon blog. These are chocolate chip cookies with added color and sweetness from rainbow sprinkles. Combined, the chocolate and nonpareils made a textured and flavorful chocolate chip cookie that is festive and fun to make. These simple cookies are easy to make and delicious for the whole family. Find the recipe on thewoodandspoon.com
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Sprinkle Chocolate Chip Cookies

These are chocolate chip cookies with added color and sweetness from rainbow sprinkles.

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 2 Dozen
  • Category: Dessert

Ingredients

  • 1 cup unsalted butter, at room temperature
  • ¾ cup sugar
  • 11/4 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • ¾ teaspoon baking powder
  • 1 teaspoon baking soda
  • 11/4 teaspoon salt
  • 6 ounces semisweet chocolate, chopped into ¼” pieces
  • ½ cup rainbow sprinkles
  • ¼ cup rainbow nonpareils 

Instructions

  1. In a large bowl or the bowl of a stand mixer, cream the butter and sugars together for 2 minutes on medium speed. Scrape sides of bowl and add eggs and extract. Mix on medium speed just to combine. Add the flour, baking powder, baking soda and salt and stir until combined. Add the chocolate, sprinkles, and nonpareils and stir on low to combine. Use a medium-sized cookie scoop to scoop 1-1/2 tablespoon-sized balls of dough onto a parchment-lined baking sheet. Briefly chill while you preheat the oven.
  2. When ready to bake, preheat the oven to 350 degrees. Space the dough balls on a parchment-lined baking sheet at least 2” apart and bake in the preheated oven until the edges are barely golden and beginning to set, about 10 minutes. Allow to cool briefly before sharing. 

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Inside-Out Peanut Butter Blossoms

Inside-Out Peanut Butter Blossoms by Kate Wood of Wood and Spoon. These are chewy chocolate thumbprint cookies filled with a peanut butter cup filling. These cookies are the perfect Christmas cookie to make for the peanut butter lovers in your life this holiday season. Learn how and read about the recipe on thewoodandspoon.com

Can’t stop, won’t stop making Christmas cookies! Today’s recipe, these inside-out peanut butter blossoms, take me back to some of my earliest Christmas cookie memories. Remember the old-fashioned peanut butter blossoms with the Hershey’s Kisses on top? Well, these are the flip-flopped version featuring a chewy chocolate thumbprint cookie and a peanut butter cup filling. So peanut butter lovers- REJOICE! Today is your time to shine.

Inside-Out Peanut Butter Blossoms by Kate Wood of Wood and Spoon. These are chewy chocolate thumbprint cookies filled with a peanut butter cup filling. These cookies are the perfect Christmas cookie to make for the peanut butter lovers in your life this holiday season. Learn how and read about the recipe on thewoodandspoon.com

Inside-Out Peanut Butter Blossoms

There are lots of reasons why thumbprint cookies are so popular at Christmas, but if I had to land on just one, I’d say it’s because kids LOVE to show off their thumbprints. What better way to get kiddos in the kitchen at Christmas than by offering their bitty fingers for cookie indentations?! My kids LOVE making thumbprint cookies (remember these from last year!?!), and this mom loves to EAT them. I call that a win-win.

Inside-Out Peanut Butter Blossoms by Kate Wood of Wood and Spoon. These are chewy chocolate thumbprint cookies filled with a peanut butter cup filling. These cookies are the perfect Christmas cookie to make for the peanut butter lovers in your life this holiday season. Learn how and read about the recipe on thewoodandspoon.com

These peanut butter cookies are ones that grown ups and kids alike can enjoy. The cookies are balanced in flavor and texture, with enough added sweetness that the kids will ask for seconds. I love to roll the cookie dough balls in a bit of sugar just after rolling for added holiday sparkle. For even more texture, these cookies love the addition of finely chopped peanuts which not only taste great but also offer some visual pizazz too.

Inside-Out Peanut Butter Blossoms by Kate Wood of Wood and Spoon. These are chewy chocolate thumbprint cookies filled with a peanut butter cup filling. These cookies are the perfect Christmas cookie to make for the peanut butter lovers in your life this holiday season. Learn how and read about the recipe on thewoodandspoon.com

If you’re prepping for Christmas, feel free to make these goodies in advance and freeze in an air-tight container. Simply thaw to room temp prior to enjoying. What could be better than a simple, kid-friendly, make-ahead treat!?! I hope you all are enjoying your holiday season. Hugs and cookies to all!

If you like these inside-out peanut butter blossoms, you should try:

Holiday Sugar Cookie Blossoms
Espresso Caramel Thumbprint Cookies
Chewy Peanut Butter Oreo Cookies
Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies
Peanut Butter Chocolate Chunk Cookies
Peanut Brittle Cookies

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Inside-Out Peanut Butter Blossoms

These inside-out peanut butter blossoms feature a chewy chocolate cookie with a creamy peanut butter cup filling!

  • Author: Kate Wood
  • Prep Time: 45 minutes
  • Cook Time: 10
  • Total Time: 55 minutes
  • Yield: 36 Cookies
  • Category: Dessert

Ingredients

For the cookies:

  • 1 1/3 cup (167 grams) all-purpose flour
  • ½ cup (43 grams) unsweetened cocoa powder
  • ¼ teaspoon table salt
  • ¼ teaspoon baking soda
  • ½ cup (113 grams) unsalted butter, softened to room temperature
  • 1 cup (200 grams) granulated sugar, divided
  • 1/3 cup (73 grams) packed light brown sugar
  • 1 large (50 grams) egg
  • 1 teaspoon (4 grams) pure vanilla extract
  • Peanut Butter Cup Filling (recipe follows)
  • Garnish: 2 tablespoons (14 grams) finely chopped honey roasted peanuts

For the filling:

  • ¼ cup (64 grams) creamy peanut butter
  • 1 ½ cups (180 grams) confectioner’s sugar
  • 3 ½ tablespoons (53 grams) milk

Instructions

To make the cookies:

  1. In a medium-sized bowl, whisk together the flour, cocoa powder, salt, and baking soda. Set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, 2/3 cup (133 grams) granulated sugar, and light brown sugar on medium speed until well combined, about 1 minute.  Scrape the sides of the bowl and add the egg and vanilla extract, stirring on medium speed just until combined. Add the mixed bowl of dry ingredients and stir on low speed, scraping the bowl as needed, just until the dough comes together. Fold in any unincorporated flour and set aside.
  3. Line 2 heavy-bottomed baking sheets with a piece of parchment paper and pour the remaining 1/3 cup (67 grams) granulated sugar in a small mixing bowl. Use a small (2-teaspoon) spring-loaded scoop with portion out rounds of dough. Briefly roll each piece in your hands to smooth and toss each one in the remaining sugar to coat. Use your thumb or the back of a rounded ½ teaspoon measure to indent a thumbprint into each cookie. Space them 2” apart on the prepared pans and cover each with plastic wrap, refrigerating until firm, about 30 minutes. 
  4. About 15 minutes prior to baking, preheat the oven to 350 °F (180 °C). Bake the cookies one at a time in the preheated oven just until the edges of the cookies are set, about 10 minutes. The centers of the cookies will likely have puffed some while baking, so immediately after removing the pans from the oven, use the back of the ½ teaspoon measure to re-create a thumbprint in the center of the cookie again. Allow the cookies to cool completely.
  5. Fill a piping bag fitted with a round tip with the peanut butter cup filling. Pipe teaspoon-sized swirls of filling into the center of each cooled cookie. Sprinkle cookies with finely chopped honey roasted peanuts if desired. Allow to set up slightly prior to enjoying. Cookies can be stored at room temperature in an airtight container and are best eaten within 3 days. 

To make the filling:

  1. In a medium-sized mixing bowl, use a hand mixer to combine the peanut butter, confectioner’s sugar, and milk on low speed. Stir until smooth. 

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Bourbon Toffee Chocolate Chunk Cookies

Bourbon Toffee Chocolate Chunk Cookies by Wood and Spoon blog. These are chewy chocolate chip cookies filled with bourbon, toffee, and pretzels. These cookies are sweet and salty with a hint of whiskey, making them the perfect dessert to serve at Kentucky Derby parties. Bourbon lovers will love these cookies! Find the recipe and how-to at thewoodandspoon.com

Bourbon lovers, rejoice! There’s a new recipe on deck today, just in time for the Kentucky Derby. For those of you who may be thinking- “I don’t think I like bourbon! I don’t watch the derby!” – take a breather. The good news is that you don’t have to love whiskey or horses to love these sweet and salty bourbon toffee chocolate chunk cookies- they’re that good. Hear me out for a moment while I tell you about them and then you can decide for yourself.

Bourbon Toffee Chocolate Chunk Cookies by Wood and Spoon blog. These are chewy chocolate chip cookies filled with bourbon, toffee, and pretzels. These cookies are sweet and salty with a hint of whiskey, making them the perfect dessert to serve at Kentucky Derby parties. Bourbon lovers will love these cookies! Find the recipe and how-to at thewoodandspoon.com

Bourbon in Cookies?

A Kentucky girl at heart, I will forever try to lace as many of my treats with the liquid I adore. I, for one, LOVE bourbon. The taste of caramel undertones, the faint scent of vanilla and honey, even the warmth in my chest after each taste- I adore it all. But in baked goods, the flavor is more subtle. Bourbon in baked goods is like background vocals in a really good song; you may never even notice it until you start looking for it, only then realizing how much those notes contributed in the first place. Adding bourbon to treats like these cookies gives a subtle cozy flavor that is hard to put your finger on, but I can promise it makes all the difference.

Bourbon Toffee Chocolate Chunk Cookies by Wood and Spoon blog. These are chewy chocolate chip cookies filled with bourbon, toffee, and pretzels. These cookies are sweet and salty with a hint of whiskey, making them the perfect dessert to serve at Kentucky Derby parties. Bourbon lovers will love these cookies! Find the recipe and how-to at thewoodandspoon.com

Why Pretzels and Toffee?

If you don’t know already, sweet and salty is my jam. It’s the primary reason I add salt to my graham cracker crust and balance sweet pies (like this brown butter chess pie!) with a finish of flaked salt. Even my favorite cookies, salted chocolate chip cookies, have an extra shake of salt in them. Salty cuts the sweetness and pronounces other flavors in the cookies so your palate isn’t overwhelmed with just sugar. I mean, we love sugar, alright? But balance, y’all, balance. The toffee chunks here add a richer sweetness while the pretzels lend texture and salt. All in all, these are well-rounded cookies.

Bourbon Toffee Chocolate Chunk Cookies by Wood and Spoon blog. These are chewy chocolate chip cookies filled with bourbon, toffee, and pretzels. These cookies are sweet and salty with a hint of whiskey, making them the perfect dessert to serve at Kentucky Derby parties. Bourbon lovers will love these cookies! Find the recipe and how-to at thewoodandspoon.com

Bourbon Toffee Chocolate Chunk Cookies

Making these cookies is pretty straight forward. We start with unsalted butter, brown sugar, and sugar. I use a higher ratio of brown sugar to sugar, both for flavor and textural purposes. Brown sugar lends a more flavorful sweetness as well as chew. Next, we stir in eggs, vanilla extract, and bourbon. I use good quality bourbon, but certainly not top shelf. I’ll let you make that call. Finally, we toss in the flour, leavening, and loads of mix-ins. Here, I used roughly chopped pretzels, chocolate chunks, and toffee bits. I prefer the toffee bits without chocolate, but that’s 100% up to you. Toss them all in and scoop large rounds of dough on prepared pans. The cookies bake about 10 minutes until the edges are set and the insides still look gooey- that’s how you know they’re good!

Bourbon Toffee Chocolate Chunk Cookies by Wood and Spoon blog. These are chewy chocolate chip cookies filled with bourbon, toffee, and pretzels. These cookies are sweet and salty with a hint of whiskey, making them the perfect dessert to serve at Kentucky Derby parties. Bourbon lovers will love these cookies! Find the recipe and how-to at thewoodandspoon.com

More Bourbon Bakes for the Derby

If you fall into the camp of people who are eagerly awaiting the big hats and mint juleps in the best couple of minutes in sports, I have loads of other bourbon desserts for you to try. Check out my favorites below and let me know what you think! Happy Monday and Happy Baking, y’all!

Brown Butter Bourbon Chess Pie
Derby Pie Cookies
Bourbon Brown Butter Snickerdoodles
Derby Pie Bars
Bourbon Bundt Cake
Bourbon Caramel Cake

Bourbon Toffee Chocolate Chunk Cookies by Wood and Spoon blog. These are chewy chocolate chip cookies filled with bourbon, toffee, and pretzels. These cookies are sweet and salty with a hint of whiskey, making them the perfect dessert to serve at Kentucky Derby parties. Bourbon lovers will love these cookies! Find the recipe and how-to at thewoodandspoon.com
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Bourbon Toffee Chocolate Chunk Cookies

These Bourbon Toffee Chocolate Chunk Cookies are loaded with pretzels, sweet and salty flavor, and are perfect for bourbon lovers!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 24
  • Category: Dessert

Ingredients

  • 1 cup unsalted butter, at room temperature
  • ½ cup sugar
  • 11/2 cups light brown sugar, packed
  • 2 large eggs
  • 2 tablespoons bourbon
  • 1 teaspoon pure vanilla extract
  • 23/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 6 ounces semisweet chocolate, chopped
  • 1 cup mini pretzel twists, slightly crushed, plus more for cookie tops if desired
  • ¾ cup toffee bits
  • 3 tablespoons flaked sea salt, if desired

Instructions

  1. In a large bowl, cream together the butter, sugar, and brown sugar on medium speed until smooth and fluffed, about 2 minutes. Add the eggs, bourbon, and vanilla extract and stir on medium until smooth.  Add the flour, baking soda, and salt, stirring on low until combined. Add the chocolate, pretzel pieces, and toffee. Stir allow the dough to rest. I like to go ahead and scoop out large cookie scoops (3 tablespoon sized) balls of dough and refrigerate them covered for about 45 minutes. If you’d prefer, cover the bowl and refrigerate the dough in one bowl for at least 2 hours.
  2. When ready to bake, preheat the oven to 350 degrees and space out the 3 tablespoon-sized mound of dough at least 2” apart on a sheet pan. You will bake these in batches. Bake in the preheated oven for 10 minutes or until the edges are barely set and the insides still looks slightly underdone. Remove from oven and immediately sprinkle with the flaked salt, if desired. Enjoy once cooled slightly.

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No-Churn Tiramisu Ice Cream

No-Churn Tiramisu Ice Cream by Wood and Spoon blog. This is a simple and delicious homemade ice cream for coffee lovers! Made with mascarpone cheese, espresso, and ladyfinger cookies this creamy frozen treat can be made without an ice cream machine! This is the perfect ice cream for coffee drinkers and tastes excellent as an affogato too! Find the recipe and how to at thewoodandspoon.com

We all have those foods we instinctually make certain times of year. Maybe it’s the frosted cookies at Christmas? A pumpkin pie in the fall? Perhaps a bright lemony treat at the first sign of spring? I have my own set of knee-jerk baking responses, and one of those popped up this week. After 5 straight days of sunshine and toasty temperature, I knew my body was craving one thing: ICE CREAM. Today, I’m sharing the very first homemade ice cream recipe of 2023, this no-churn tiramisu ice cream. Let’s take a peek.

No-Churn Tiramisu Ice Cream by Wood and Spoon blog. This is a simple and delicious homemade ice cream for coffee lovers! Made with mascarpone cheese, espresso, and ladyfinger cookies this creamy frozen treat can be made without an ice cream machine! This is the perfect ice cream for coffee drinkers and tastes excellent as an affogato too! Find the recipe and how to at thewoodandspoon.com

No-Churn Tiramisu Ice Cream

We’re no stranger to tiramisu around here. Together, we’ve conquered classic tiramisu, a petite chocolate tiramisu, a tiramisu layer cake, cream puffs, and even a wildly random raspberry tiramisu. (Pssst, you can find all of those recipes HERE!) So to say we like coffee, cheesy recipes around here might be an understatement, okay? Still, somehow we have managed several years of blog relationship (which, just so you know, it the very best kind of online friendship) without a tiramisu ice cream.

No-Churn Tiramisu Ice Cream by Wood and Spoon blog. This is a simple and delicious homemade ice cream for coffee lovers! Made with mascarpone cheese, espresso, and ladyfinger cookies this creamy frozen treat can be made without an ice cream machine! This is the perfect ice cream for coffee drinkers and tastes excellent as an affogato too! Find the recipe and how to at thewoodandspoon.com

So why tiramisu ice cream? Let me break it down for you in terms of pairing.

Mascarpone and sugar? Best friends. Coffee and chocolate? Soulmates. Coffee and Cream? HELLO, PERFECTION! Tiramisu ice cream is like the spunky younger sister to a traditional tiramisu, and if I’m wrong, I don’t want to be right. It’s just meant to be!

No-Churn Tiramisu Ice Cream by Wood and Spoon blog. This is a simple and delicious homemade ice cream for coffee lovers! Made with mascarpone cheese, espresso, and ladyfinger cookies this creamy frozen treat can be made without an ice cream machine! This is the perfect ice cream for coffee drinkers and tastes excellent as an affogato too! Find the recipe and how to at thewoodandspoon.com

How to Make No-Churn Tiramisu Ice Cream

So, let’s talk about how to make this no-churn tiramisu ice cream. First, we start with the ice cream base. If you’re new to no-churn ice cream, you should check out my tutorial on it first! Most no-churns start with sweetened condensed milk and whipping cream. From there, the possibilities are endless! By adding cocoa powder, fruit or caramel sauces, even nuts, sprinkles, and other mix-ins, you can chance the flavor of the ice cream base to be whatever your heart desires! In this case, we want to capture the mascarpone and cocoa flavors of tiramisu. So half of our base will be mascarpone flavored, and the other half will be mocha. Whip those two flavors up with a hand mixer and then begin on the ladyfingers.

For the cakey cookie mix-ins, we take chopped ladyfingers (soft or hard are fine) and quickly dip them in a coffee or espresso sweetened with sugar. Begin spoon dollops of your two ice cream flavors into a freezer-safe dish, tossing in a few drenched ladyfingers as you go. Once done, swirl the ice cream if desired and pop the pan into a freezer to firm up overnight. I like to dust the top with a little cocoa powder, you know, to pay homage to classic tiramisu, and then spoon out scoops to enjoy. And enjoy it you will. Promise.

Give this no-churn tiramisu ice cream a try once you start hankering for an early summery treat. You won’t be disappointed. Happy Saturday, y’all!

No-Churn Tiramisu Ice Cream by Wood and Spoon blog. This is a simple and delicious homemade ice cream for coffee lovers! Made with mascarpone cheese, espresso, and ladyfinger cookies this creamy frozen treat can be made without an ice cream machine! This is the perfect ice cream for coffee drinkers and tastes excellent as an affogato too! Find the recipe and how to at thewoodandspoon.com

If you like this no-churn tiramisu ice cream you should try:

Mocha Brownie Ice Cream Cake
No-Churn Coffee Cookie Dough Ice Cream
Chocolate Tiramisu
Classic Tiramisu

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No-Churn Tiramisu Ice Cream

This No-Churn Tiramisu Ice Cream is made with mascarpone cheese, ladyfinger cookies, and espresso- the perfect ice cream for coffee lovers!

  • Author: Kate Wood
  • Prep Time: 15
  • Total Time: 360
  • Yield: 1 Quart
  • Category: Dessert

Ingredients

  • 14 ounces sweetened condensed milk
  • 8 ounces mascarpone cheese
  • ½ cup cocoa powder, divided
  • 2 tablespoons espresso powder or instant coffee
  • 2 cups heavy whipping cream, divided
  • 1 cup strong brewed coffee, hot
  • 2 tablespoons sugar
  • 2 cups chopped ladyfinger cookies (from about 8 cookies)

Instructions

  1. In a large bowl or the bowl of a stand mixer, divided out half of the sweetened condensed milk (7 ounces) and half of the mascarpone cheese (4 ounces) and stir to combine them with ¼ cup cocoa powder and the espresso powder. Pour in 1 cup of heavy whipping cream and, using the whisk attachment, whip on medium speed until it thickens and fluffs to a cloud-like consistency. Scrape the mixture into a separate bowl and set aside.
  2. Combine the remaining sweetened condensed milk and mascarpone cheese in the bowl of the mixer and stir to combine. Pour in the remaining heavy whipping cream and whip on medium speed until the mixture thickens and fluffs to a cloud-like consistency.
  3. Pour the hot coffee and 2 tablespoons of sugar into a shallow bowl and stir to combine, dissolving the sugar. Begin spooning alternating scoops of the two ice cream mixtures into a large bread pan of freezer-safe container, stopping once about 1/3 of the way full. Quickly dip several small chunks of ladyfingers in the coffee mixture and scatter them into the pan. Resume spooning the two ice cream mixtures into the pan, stopping to add more soaked ladyfinger pieces as desired. Continue this process until all of the ladyfingers and ice crema have been added to the pan. Smooth the ice cream in the pan and then use a sifter to dust the top with the remaining cocoa powder as desired. Cover the dish and allow the mixture to freeze in the freezer until set, about 6 hours or overnight. Enjoy!

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Mini Egg Brownies

Mini Egg Brownies by Wood and Spoon blog. These are chewy homemade brownies filled with Cadbury mini eggs. These brownies are a great alternative to box mix brownies and the pastel candies make the brownies festive for the spring and Easter holidays. Find the recipe on thewoodandspoon.com

Happy Sunday from the our little spring break corner of the world where we are winding up for Easter. We spent the week mostly at home, aside from a few glorious days that we stayed at the lake with friends. It was a quiet break, and I wouldn’t have it any other way, particular since spring is upon us. I’m mentally gearing up for the weeks ahead: Easter, birthdays, end of school year, and then… summer? Honestly, I have no idea where the time goes. For now, let’s stick with talking about Easter and these mini egg brownies.

Mini Egg Brownies by Wood and Spoon blog. These are chewy homemade brownies filled with Cadbury mini eggs. These brownies are a great alternative to box mix brownies and the pastel candies make the brownies festive for the spring and Easter holidays. Find the recipe on thewoodandspoon.com

If you ask me, Easter is the unsung hero of holidays. Maybe it’s my love of florals and pastel prints. Maybe it’s the memory of swirling colored Easter eggs in my Mimi’s teacups. Or maybe it’s my undying dedication to chocolate-shaped bunnies, Starburst Jellybeans, and the straight-up magic that is resurrection Sunday. Either way, Easter is a win for all the humans in our house, particularly when it comes to all the delicious treats. Today, I’m sharing these mini egg brownies, which are equal parts cute and yummy. If you’ve been looking for the perfect grab-and-go Easter dessert, these just might be the ticket!

Mini Egg Brownies by Wood and Spoon blog. These are chewy homemade brownies filled with Cadbury mini eggs. These brownies are a great alternative to box mix brownies and the pastel candies make the brownies festive for the spring and Easter holidays. Find the recipe on thewoodandspoon.com

Mini Egg Brownies

So, you guys have had Cadbury Mini Eggs, right? Aside from the real-deal Cadbury eggs, the mini egg candies are the single chocolate candy I get most excited about at Easter. The crisp candy shell, the soft pastel hue, and the seriously milky chocolate centers are absolutely to die for. So, logically, if one is trying to make a festive brownie for Easter, Cadbury Mini Eggs are the place to start.

Mini Egg Brownies by Wood and Spoon blog. These are chewy homemade brownies filled with Cadbury mini eggs. These brownies are a great alternative to box mix brownies and the pastel candies make the brownies festive for the spring and Easter holidays. Find the recipe on thewoodandspoon.com

To make these brownies, we start with a perfect brownie base recipe. My go-to chewy brownie recipe rivals even the best box mixes and comes together in less than five minutes. Once the batter is prepared, just chop (or crush!) up some mini eggs and fold them into the batter. I pressed a few egg pieces on the top to make sure that pretty color showed up too. The end result is a delightful chocolate treat with spring vibes to boot- truly a win-win.

Mini Egg Brownies by Wood and Spoon blog. These are chewy homemade brownies filled with Cadbury mini eggs. These brownies are a great alternative to box mix brownies and the pastel candies make the brownies festive for the spring and Easter holidays. Find the recipe on thewoodandspoon.com

Give these mini egg brownies a try and let me know what you think! Happy baking to you and Happy Sunday!

If you like these mini egg brownies you should try:

Easy Chewy Brownies
Caramel Ganache Brownies
Pastel Lofthouse Cookies
Easter Cake
Chocolate Cutout Cookies

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Mini Egg Brownies

These mini egg brownies are homemade chewy chocolate brownies loaded with pastel Cadbury mini egg candies- perfect for Easter!

  • Author: Kate wood
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 16 Brownies
  • Category: Dessert

Ingredients

  • ½ cup unsalted butter, diced
  • 11/4 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¼ cup all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 cup mini eggs, chopped

Instructions

  1. Preheat the oven to 325 degrees Farhenheit. Lightly grease a heavy weight 8” square baking pan and set aside.
  2. In a large microwave-safe bowl, add the butter and sugar and melt in the microwave for 30 second increments, stirring occasionally, until the butter is completely melted and the mixture is smooth. (It took me about 2 minutes of microwaving.) Alternatively, you can melt these together over a double boiler on the stove. Add the vanilla and eggs, one at a time, stirring vigorously to combine. Add the flour, cocoa powder, , salt, and baking powder. Stir, just until combined. Fold in the chopped mini eggs and spread the batter into the prepared pan. Bake for about 30-35 minutes or until the top is puffed and a toothpick inserted to the center only comes out with moist sticky clumps. Allow to cool prior to cutting.

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Freezer Cookie Dough

Freezer Cookie Dough Recipe by Wood and Spoon blog. This is a simple recipe for make-ahead cookie dough that bakes from frozen and can be stored in advance. Adapt the recipe to include your favorite chocolate, nuts, and other fillings. These cookie dough balls make a great gift to share with people and an excellent last-minute dessert! Learn how on thewoodandspoon.com.

IT’S HERE! Truly, I can’t believe it’s been a whole year since my first book, HER DAILY BREAD, came into the world. Today, to celebrate, I’m sharing one final recipe from the book AND giving away a few copies. If you’re interested in a freezer cookie dough recipe or a free book, let’s dive in!

HER DAILY BREAD

First, let’s back up to HER DAILY BREAD. Do you have a copy? Have you been enjoying it this year? Are you currently reading through the month of December, eating your way through all the cookies and festive stories? One of the biggest blessings of this year has been connecting with readers who are digging into the book. After a decade of dreaming, years of work, and so much love poured into those pages, it’s incredibly rewarding to hear from people who identify with it. The texts and emails you’ve written, the shares on social media, and all the random comments from strangers I run into mean so much. Your support is heart-filling, and I couldn’t be more grateful.

Half Birthday Cake Tutorial and Recipe by Wood and Spoon blog. Learn how to transfer a simple single layer vanilla cake into a fun celebratory half birthday cake! The recipe for this simple vanilla cake with vanilla buttercream is a great way to celebrate everyday occasions like half birthdays. Find the recipe and how to on the woodandspoon.com

To say thank you, I want to give away a few copies! Leave a comment at the bottom of this post telling me what you’re grateful for this year. I’ll mail a few WRAPPED copies out into the world- just in time for Christmas. HER DAILY BREAD makes a great gift for the people in your life, so be sure to snag a copy here! With 365 daily readings, including 52 recipes, it’s the gift that gives and gives all year round. In the meantime, let’s talk freezer cookie dough.

Freezer Cookie Dough

In the South, last-minute visitors happen all the time. When people show up unannounced or in the final hour, I love to have a few yummy things to share with them. This recipe for freezer cookie dough allows all of that to happen. Small rounds of dough freeze up in individual portions that can be baked from frozen in less than 15 minutes. Warm, gooey cookies on the fly? YES PLS.

Freezer Cookie Dough Recipe by Wood and Spoon blog. This is a simple recipe for make-ahead cookie dough that bakes from frozen and can be stored in advance. Adapt the recipe to include your favorite chocolate, nuts, and other fillings. These cookie dough balls make a great gift to share with people and an excellent last-minute dessert! Learn how on thewoodandspoon.com.

The dough starts out as any other. Softened butter creams together with sugar and brown sugar until smooth. Vanilla extract and eggs follow, and the dry ingredients come last. I love to use whatever chocolate I have on hand- semisweet chips, chopped white chocolate, or even candy-coated chocolates. Basically you can add 2 cups of whatever mix-ins your heart desires; this recipe is adaptable! Scoop rounds of dough onto a parchment paper-lined baking sheet and freeze until solid. Place frozen dough balls in a freezer storage bag or container and store until ready to bake. Simply preheat the oven to 360 and watch the magic unfold!

Freezer Cookie Dough Recipe by Wood and Spoon blog. This is a simple recipe for make-ahead cookie dough that bakes from frozen and can be stored in advance. Adapt the recipe to include your favorite chocolate, nuts, and other fillings. These cookie dough balls make a great gift to share with people and an excellent last-minute dessert! Learn how on thewoodandspoon.com.

With Christmas right around the corner, you will be glad to have this recipe (and a copy of my book!) ready for sharing. Be sure to enter the giveaway and know how truly grateful I am to all of you. Happy Wednesday and Happy Baking! *Note: Giveaway now closed.

Freezer Cookie Dough Recipe by Wood and Spoon blog. This is a simple recipe for make-ahead cookie dough that bakes from frozen and can be stored in advance. Adapt the recipe to include your favorite chocolate, nuts, and other fillings. These cookie dough balls make a great gift to share with people and an excellent last-minute dessert! Learn how on thewoodandspoon.com.
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Freezer Cookie Dough

Make-ahead cookie dough to freeze and bake at a moment’s notice!

  • Author: Kate Wood
  • Prep Time: 5
  • Total Time: 5 minutes
  • Yield: 36
  • Category: Dessert

Ingredients

  • 1 cup unsalted butter, at room temperature
  • ¾ cup sugar
  • 11/4 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • ¾ teaspoon baking powder
  • 1teaspoon baking soda
  • 11/4 teaspoon salt
  • 2 cups chocolate chip cookies

 

 

 

Instructions

  1. In a large bowl or the bowl of a stand mixer, cream the butter and sugars together for 2 minutes on medium speed. Scrape sides of bowl and add eggs and extract. Mix on medium speed just to combine. Add the flour, baking powder, baking soda and salt and stir until combined. Add the chocolate chips and stir on low to combine. Use a medium-sized cookie scoop to scoop 1-1/2 tablespoon-sized balls of dough onto a parchment-lined baking sheet. Place in the freezer to firm up briefly, about 30 minutes, and then place the dough into a feezer-safe container or bag. Freeze up to 2 months.

  2. When ready to bake, preheat the oven to 360 degrees. Place the dough balls on a parchment-lined baking sheet at least 2” apart and bake in the preheated oven until the edges are golden and the cookies are set, about 12-14 minutes. Allow to cool briefly before sharing. 

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Homemade Thin Mints and 9 Minty Treats to Make this Christmas!

Homemade Thin Mints by Wood and Spoon blog. These are thing crunchy cookies coated in a chocolate shell inspired by the Girl Scouts Thin Mint Cookies. These make terrific peppermint holiday cookies and are a great dessert for chocolate lovers. Learn how to make this homemade version of the cult favorite on thewoodandspoon.com.

Is there anything better than peppermint treats at Christmastime?! NO! To celebrate the season let’s start off today with a few of my favorite mint treats and homemade thin mints!

  1. No-Churn Peppermint Cookie Ice Cream Easy peasy and super delicious, this no-churn ice cream features candy cane bits and Oreo cookies!
  2. Peppermint Bark Brownies Fudge brownies and a thick layer of peppermint chocolate make these treats to die for!
  3. Mint Chocolate Souffle This recipe is a little more complicated, but the effort is worth it!
  4. Peppermint Bark Bread A wreath of chocolate and peppermint-filled bread makes up the most decadent breakfast treat!
  5. Peppermint Bark Icebox Cake Layers of cocoa cookies and creamy peppermint filling let the peppermint bark shine in this cake!
  6. Peppermint Mocha Macarons The class French cookies get cozy for these espresso and mint-flavored sandwich cookies.
  7. White Chocolate Peppermint Cheesecake White chocolate filling and a cookie crumb crust go hand-in-hand with candy cane bits!
  8. Mint Chocolate Sandwich Cookies These chewy chocolate cookies have a fudgy mint center that is awesome!
  9. Peppermint Brownie Cookies My favorite treat is a mash-up of brownies and cookies, featuring flaked salt and mint flavor!

Homemade Thin Mints

Today’s recipe is a good one- Scout’s Honor. December is definitely a month for cookies, and in our house, no other flavor stands above mint chocolate. Naturally, it was high time we put together a recipe for homemade thin mints inspired by the Girl Scouts favorite. If you have a hankering for mint and chocolate, let’s dive in.

Homemade Thin Mints by Wood and Spoon blog. These are thing crunchy cookies coated in a chocolate shell inspired by the Girl Scouts Thin Mint Cookies. These make terrific peppermint holiday cookies and are a great dessert for chocolate lovers. Learn how to make this homemade version of the cult favorite on thewoodandspoon.com.

I’m guessing everyone has a favorite Girl Scouts cookie. Samoas are always a good vote, and I’m guessing a bunch of people like the shortbread too. But hands down, thin mints are the best, right? A thin, crunchy mint chocolate cookie coated with a semisweet chocolate shell? Heck yes! A few years back, I made a sandwich cookie inspired the classic cookie, but this year, I decided we needed homemade thin mints too. So here she is!

Homemade Thin Mints by Wood and Spoon blog. These are thing crunchy cookies coated in a chocolate shell inspired by the Girl Scouts Thin Mint Cookies. These make terrific peppermint holiday cookies and are a great dessert for chocolate lovers. Learn how to make this homemade version of the cult favorite on thewoodandspoon.com.

Making Homemade Thin Mints

This recipe makes a few dozen cookies that are right at home on any holiday table. They keep for a few days too which means you can make this recipe in advance. To make them, start with the cookie dough. Butter, sugar, and extracts come together in a bowl before flour, cocoa powder and leavening stir in. The dough comes together into a log before being sliced into small rounds. After baking, the cookies should cool prior to dipping into melted chocolate. I like to finish each off with a sprinkle of salt as well, but sprinkles or even cookie crumbs would be a great addition as well.

Homemade Thin Mints by Wood and Spoon blog. These are thing crunchy cookies coated in a chocolate shell inspired by the Girl Scouts Thin Mint Cookies. These make terrific peppermint holiday cookies and are a great dessert for chocolate lovers. Learn how to make this homemade version of the cult favorite on thewoodandspoon.com.

I’ll be sharing cookie recipes all month long here, but be sure to try out one of these minty one this week. Happy Wednesday and Happy Baking!

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Homemade Thin Mints and 9 Minty Treats to Make this Christmas!

These thin mint chocolate cookies are a copycat recipe of the Girl Scout’s Original Thin Mint Cookie!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 24 Small Cookies
  • Category: Dessert

Ingredients

 For the Cookies

  • ½ cup unsalted butter, at room temperature
  • 1/3 cup sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon peppermint extract
  • ¾ cup all-purpose flour
  • ¼ cup cocoa powder
  • Heaping ¼ teaspoon salt
  • 1/8 teaspoon baking soda

For the chocolate shell:

  • 1 cup semisweet chocolate chips
  • ¼ teaspoon peppermint extract
  • ½ teaspoon vegetable oil
  • Flaked salt

Instructions

  1. In a large bowl or the bowl of a stand mixer, combine the butter, sugar, and extracts, beating on medium speed until smooth and combined. Add the flour, cocoa powder, salt, and baking soda, stirring on low to combine. Bring the dough together into a ball and then roll on a clean surface out into a log. Wrap in plastic wrap and refrigerate for about 30 minutes or until barely firm. 
  2. When ready to bake, preheat the oven to 350 degrees and line a baking sheet with a piece of parchment. Use a sharp knife to cut the dough into 1/8” slices and space them out about 2” apart on the prepared sheet pan. Bake in the preheated oven for 12 minutes or until the edges are set. Allow to cool completely.
  3. Once ready to dip, gently melt the chocolate chips down until smooth, stirring occasionally being careful not to burn the chocolate. Lay out a large piece of wax or parchment paper to work on. Stir in the extract and oil. Use a fork to dip the cookies into the chocolate and shake off an excess. Allow to set up briefly on the wax paper and then sprinkle (if desired) with flaked salt. Allow to set up completely prior to enjoying. 

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Easy Chewy Brownies

Easy Chewy Brownies by Wood and Spoon blog. This is a simple one-bowl recipe that makes a great homemade substitute for box brownie mix! These have a crackled top, fudgy insides, and loads of chocolate espresso flavor. Learn more and how easy it is on thewoodandspoon.com

HEY-YO! Today, we’re serving up another go-to basic. Is it possible that I’ve shared nearly 400 recipes on this site without dishing out a perfect brownie? This recipe is just that. If you’ve been looking for a homemade substitute for box brownies (let’s face it- they’re delish), look no further. These easy chewy brownies are a home run and a great back pocket recipe. Let’s check them out.

Easy Chewy Brownies by Wood and Spoon blog. This is a simple one-bowl recipe that makes a great homemade substitute for box brownie mix! These have a crackled top, fudgy insides, and loads of chocolate espresso flavor. Learn more and how easy it is on thewoodandspoon.com

First Up: Science Stuff

Ok, nerds. Put your science hat on, and let’s think about what really makes box brownies so great. Aside from the ease, they’re also consistently delicious, right? They also offer a terrific chew, fudgy insides, and a dreamy crinkled top. How could we ever beat that at home?

Well, let’s tackle all of those things one by one. First up: ease. My easy chewy brownies come together in one bowl. Sure, there’s a few more ingredients than the box mix requires, but don’t we all feel better about that anyways?

Second, the chew. Here’s where a healthy balance of liquid ingredients (eggs and butter/oil) and dry ingredients is everything. Too much dry ingredients and we have cakey or (even worse) dense brownies. Too few and you’re looking at a greasy pudding.

Third, the illusive yet wonderful crackled top. Let me fill you in on a secret: it’s all in the sugar. Crackled glossy tops come from slightly dissolved sugar. We achieve that by melting the butter with the sugar in the microwave (or stovetop!), stirring until smooth and dissolved. Easy peasy!

Easy Chewy Brownies by Wood and Spoon blog. This is a simple one-bowl recipe that makes a great homemade substitute for box brownie mix! These have a crackled top, fudgy insides, and loads of chocolate espresso flavor. Learn more and how easy it is on thewoodandspoon.com

Easy Chewy Brownies

This recipe yields an 8″ or 9″ pan of brownies that makes about 16 modest brownies. With crackled tops, chewy insides, and rich chocolatey flavor, they really are hard to beat. Here, I’ve added vanilla and a smidge of espresso powder; Ina Garten taught me those ingredients help make the chocolate taste more like… well, chocolate. (Hint: She’s NEVER wrong.) The sugar melts with the butter to achieve a glossy cracked top, and the addition of chocolate chips to the batter means they’re fudgy too. I have nothing against box brownies, but being able to say these are homemade makes me feel all kinds of good.

Easy Chewy Brownies by Wood and Spoon blog. This is a simple one-bowl recipe that makes a great homemade substitute for box brownie mix! These have a crackled top, fudgy insides, and loads of chocolate espresso flavor. Learn more and how easy it is on thewoodandspoon.com

Get fancy with your brownies by switching things up. You can substitute in Dutch-processed cocoa for more intensely flavored treats. Fold in your favorite chopped nuts or flavored baking chips (hello, dark chocolate mint!) to spice things up a bit. These brownies also makes a terrific crumbled addition to your favorite no-churn ice cream recipes. Truly, this is one of the basics you NEED. PS- check out the difference between brownies made using regular unsweetenedweetened cocoa powder and ones made with dark cocoa powder!

Give these easy chewy brownies a try and let me know what you think! Happy Wednesday to y’all and happy baking!!

Easy Chewy Brownies by Wood and Spoon blog. This is a simple one-bowl recipe that makes a great homemade substitute for box brownie mix! These have a crackled top, fudgy insides, and loads of chocolate espresso flavor. Learn more and how easy it is on thewoodandspoon.com

If you like this recipe you should try:

Peppermint Brownie Cookies
Brownie Shortbread Bars
Brownie Petit Fours
Fudgy Brownie Tart
Brownie Batter Cake

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Easy Chewy Brownies

These easy chewy brownies are a simple one-bowl recipe that is a delicious substitute for box mix brownies!

  • Author: Kate Wood
  • Prep Time: 10
  • Total Time: 10 minutes
  • Yield: 16
  • Category: Dessert

Ingredients

  • ½ cup unsalted butter, diced
  • 11/4 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¼ cup all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon espresso powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 cup semisweet chocolate chips

Instructions

  1. Preheat the oven to 325 degrees Farhenheit. Lightly grease a heavy weight 8” square baking pan and set aside.
  2. In a large microwave-safe bowl, add the butter and sugar and melt in the microwave for 30 second increments, stirring occasionally, until the butter is completely melted and the mixture is smooth. (It took me about 2 minutes of microwaving.) Alternatively, you can melt these together over a double boiler on the stove. Add the vanilla and eggs, one at a time, stirring vigorously to combine. Add the flour, cocoa powder, espresso powder, salt, and baking powder. Stir, just until combined. Fold in the chocolate chips and spread the batter into the prepared pan. Bake for about 30-35 minutes or until the top is puffed and a toothpick inserted to the center only comes out with moist sticky clumps. Allow to cool prior to cutting.

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Malted Chocolate Trifle with Coffee Whipped Cream

Malted Chocolate Trifle with Coffee Whipped Cream by Wood and Spoon blog. This is a simple layered brownie and chocolate pudding trifle decorated with malted chocolate balls and a coffee Kahlua whipped cream. You can simplify this recipe even more by using a boxed brownie or pudding recipe, but this homemade version of box brownies and chocolate pudding mix is so quick and easy! Learn how to make this great Easter dessert that serves a crowd on thewoodandspoon.com

One of the most fun parts about being mom during holiday seasons is getting to celebrate with themed treats and bites of food. It’s like I get to tap into my inner kid again and create colorful, fun desserts that I know my kiddos will enjoy. In years past, when Easter has come around, we’ve indulged in a robin’s egg Easter cake, egg-shaped cutout cookies, and pastel lofthouse cookies, and this year was no exception. Today, I’m sharing a recipe for a malted chocolate trifle with coffee whipped cream that kids and adults will love. Grab your bag malted chocolates and let’s get baking!

Malted Chocolate Trifle with Coffee Whipped Cream by Wood and Spoon blog. This is a simple layered brownie and chocolate pudding trifle decorated with malted chocolate balls and a coffee Kahlua whipped cream. You can simplify this recipe even more by using a boxed brownie or pudding recipe, but this homemade version of box brownies and chocolate pudding mix is so quick and easy! Learn how to make this great Easter dessert that serves a crowd on thewoodandspoon.com
Malted Chocolate Trifle with Coffee Whipped Cream by Wood and Spoon blog. This is a simple layered brownie and chocolate pudding trifle decorated with malted chocolate balls and a coffee Kahlua whipped cream. You can simplify this recipe even more by using a boxed brownie or pudding recipe, but this homemade version of box brownies and chocolate pudding mix is so quick and easy! Learn how to make this great Easter dessert that serves a crowd on thewoodandspoon.com

If you have read this blog for any length of time, you know my husband notoriously loves pudding. After years of ridiculing him for his Snack Pack tendencies, I decided to take a look in the mirror. Turns out, even though I’m not a member of the packaged chocolate pudding fan club, I definitely have earned my stripes in the rice pudding gang. So apparently we’re a pudding family- who knew!? This malted chocolate trifle is a grown-up, homemade ode to my husband’s love of both chocolate pudding and malted chocolate candies. Those, combined with a gooey pan of homemade brownies make for a seriously delicious treat that can be dressed up for Easter or simply served to the chocolate lovers in your life. Let me tell you how to make it!

Malted Chocolate Trifle with Coffee Whipped Cream by Wood and Spoon blog. This is a simple layered brownie and chocolate pudding trifle decorated with malted chocolate balls and a coffee Kahlua whipped cream. You can simplify this recipe even more by using a boxed brownie or pudding recipe, but this homemade version of box brownies and chocolate pudding mix is so quick and easy! Learn how to make this great Easter dessert that serves a crowd on thewoodandspoon.com

How to Make a Trifle

To make this malted chocolate trifle, we start with the brownies. Butter, cocoa powder, and sugar are melted together before eggs and vanilla are added to the mix. Just a smidge of flour stirred in and a quick bake leaves these brownies rich and fudgy. While the brownies are baking, we can get a head start on the pudding. This is a super quick chocolate pudding made on the stovetop. Sugar, cocoa powder, chocolate malt powder (like Ovaltine!) and cornstarch are stirred together with milk. The mixture gets heated on the stove and cooked until slightly thickened and bubbly. A little butter and vanilla come next before the pudding is cooled and set at least to room temperature.

Once the brownies and pudding have cooled slightly, we can make the espresso whipped cream. Heavy cream, powdered sugar, and Kahlua are whipped together with softened cream cheese which will help create a stable, fluffy mixture. Then, all three elements are layered together in a trifle dish with the candy of your choosing: malted robin egg candies for Easter or plain malt chocolate balls for any other time. Both make for a deliciously textured and flavored treat that everyone will love.

If you’re looking for a great last minute Easter dessert, I hope you’ll consider this malted chocolate trifle. Happy Easter to you all and Happy Baking!

Malted Chocolate Trifle with Coffee Whipped Cream by Wood and Spoon blog. This is a simple layered brownie and chocolate pudding trifle decorated with malted chocolate balls and a coffee Kahlua whipped cream. You can simplify this recipe even more by using a boxed brownie or pudding recipe, but this homemade version of box brownies and chocolate pudding mix is so quick and easy! Learn how to make this great Easter dessert that serves a crowd on thewoodandspoon.com

If you like this malted chocolate trifle, you should check out:

Caramelized Banana Pudding
Creamy Rice Pudding
Chocolate Pudding Pie
Chocolate Budino
Peaches and Cream Trifle
Poached Pear Trifles

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Malted Chocolate Trifle with Coffee Whipped Cream

This malted chocolate trifle includes layers of homemade brownies, a quick malted milk chocolate pudding, and espresso whipped cream!

  • Author: Kate Wood
  • Prep Time: 45
  • Cook Time: 30
  • Total Time: 90
  • Yield: 8-10 servings
  • Category: Dessert

Ingredients

For the brownies:

  • 10 tablespoons unsalted butter
  • 11/4 cup sugar
  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • ½ cup all-purpose flour

For the pudding:

  • 2/3 cup sugar
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 3 tablespoons cornstarch
  • 2 cups reduced fat milk
  • ¼ cup heavy whipping cream
  • 2 teaspoons vanilla extract

For the coffee whipped cream:

  • 4 ounces cream cheese, at room temperature
  • 11/2  cup heavy whipping cream
  • ¾ cup powdered sugar
  • ¼ cup coffee liquor, like Kahlua

Additional items:

  • Malt chocolate balls, eggs, candies, or other assorted chocolates of your choosing, chopped

Instructions

To make the brownies:

  1. Preheat the oven to 350 degrees Farhenheit. In a medium saucepan, combine the butter, sugar, cocoa powder, and salt, stirring together on medium low heat until completely melted. Stir in the eggs, one at a time, whisking vigorously after each addition. Stir in the vanilla and fold in the all-purpose flour. Spread the batter into a 9” square baking pan, baking for about 22 minutes or until a toothpick inserted comes out with moist clumps only. Allow to cool to room temperature completely. 

To make the pudding:

  1. In the meantime, begin making the pudding by combining the sugar, cocoa powder, salt, and cornstarch in a medium sized saucepan over medium heat. Slowly stir in the milk and cream and heat, stirring regularly, until the mixture barely begins to bubble. Begin stirring continuously until thickened to a mayonnaise consistency, about 1-2 minutes. Immediately remove from heat and stir in the vanilla. Pour into a heat-safe bowl and place a single sheet of plastic wrap directly on top of the pudding. This will help ot prevent the pudding from forming a skin. Allow to cool at least to room temperature.

To make the whipped cream:

  1. In the meantime, prepare the whipped cream. In a large bowl, beat the cream cheese just barely until smooth. Slowly stir in the whipping cream and then increase the speed, whipping until frothed and bubbly. Add the sugar and continue whipping on medium high speed until soft peaks form. Add the coffee liquor and continue whipping just until thickened to a cloud-like consistency. Refrigerated covered until ready to prepare your trifle. 

To assemble the trifle:

  1. Cut the cooled brownie pieces intil spoon-sized pieces. You can also opt for smaller pieces! Begin layering in your ingredients. Crumble the brownies and a few malt chocolate balls into the bottom of an 8-cup (or larger) trifle dish. Spoon the pudding on top, shaking the trifle dish gently to allow it to seep down into the dish. Finish with dollops of the coffee  whipped cream and more candy pieces. If desired, you can layer the elements differently. Allow to rest in the fridge covered until you’re ready to enjoy.

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