semisweet chocolate chip


This recipe makes only two cookies.

Albeit, two big, beautiful cookies. When I found this recipe, I liked the convenience factor of only five minutes prep time, and I loved the notion that I wouldn’t end up with a whole batch of cookies tempting me at every turn. However, I was skeptical. Would they be as good as my favorite Tollhouse? As it turned out, this is an awesome recipe, and those two cookies are every bit as good as their big batch buddies!

I’ve made these twice. The first time around the cookies turned out great, but they didn’t have that ooey-gooey factor that I was hoping for. I made some changes for the second batch, which totally did the trick.

If you like cookies that rise and then don’t deflate too much, follow the recipe exactly. If you want cookies that look like mine (pictured), use ¼ cup flour minus 1 teaspoon. After you form the cookies, refrigerate them until cold, then remove from refrigerator and bring back up to almost room temperature before you bake.

A clever recipe from No. 2 Pencil.


  • 2 tablespoons room temperature butter
  • 2 tablespoons firmly packed brown sugar
  • 1 tablespoon granulated sugar
  • Pinch of kosher salt
  • ¼ teaspoon vanilla extract
  • 1 egg yolk
  • ¼ teaspoon baking soda
  • ¼ cup all-purpose flour
  • 3 heaping tablespoons of semisweet chocolate chips (I chopped mine)


Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

Blend softened butter, sugars, salt, and vanilla together by hand. Add egg yolk and stir again. Add baking soda and flour and stir until combined. Stir in chocolate chips.

Form cookie dough into two balls and place on baking sheet. The cookies will spread during baking, so make sure they are several inches apart. Bake for 8 to 9 minutes, or until edges are golden brown.

Remove baking sheet from oven and give the baking sheet a firm, but careful bang on the counter top. This will deflate the cookie and give it a perfect wrinkly appearance. (I found this doesn’t always work, but I banged the baking sheet anyway.)

Krib’s Famous Chocolate Chip Cookies

some of you may know that i’m an excellent baker. is it because that’s my last name? maybe. is it because i’ve baked my whole life and worked 4 years in a cooking school? that’s more likely. either way, this cookie recipe is deemed delicious by everyone who tries it. i make them for my work friends often and i thought i’d share my wisdom with my followers. go forth and make delicious cookies!
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, melted
1 cup packed brown sugar
½ cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough ¼ cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

they stay chewy and fresh for a long time and dont’ get crunchy or weird. soft and (literally the only time i’ll use this word) moist and delicious. enjoy!!

Triple chocolate cookies

½ cup butter
½ cup white sugar
¼ cup brown sugar
1 egg
½ tsp vanilla ext.
1/8 cup baking cocoa
1 cup flour
½ tsp. baking soda
¼ tsp salt
½ cup semisweet chocolate chips
½ cup milk chocolate chips
½ cup pecans (optional)

Preheat oven to 350°F ,cream butter and sugar and beat well add egg and vanilla and beat until creamy. Add cocoa and blinded until it disappears add flour and baking soda ,salt and beat until blended. If you have been using a mixer stop, add the chips and pecans and mixing with a spoon to avoid crushing. I’ll drop by rounded teaspoon on a greased baking sheet and bake for 12 to 15 minutes check frequently because there are already Brown from the cocoa.

By. Magenta Griffith

Cookie Monster’s Chocolate Chip Cookies

Had the honor of making these delicious chocolate chip cookies with Cookie Monster himself!
Yields 3 dozen cookies

The things you’ll need

  • 2 ½ cups all purpose flour
  • 2 teaspoons baking soda
  • ¾ cup sugar
  • ¾ cup firmly packed brown sugar
  • 2 teaspoons salt
  • 2 eggs
  • 12 ounces semisweet chocolate chips
  • 2 sticks butter at room temperature
  • 1 teaspoon vanilla extract
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Electric mixer
  • 3 ounce ice cream scoop
  • Baking sheet lined with parchment paper

Let’s get Started!

  1. Preheat oven to 375ºF.
  2. In a medium bowl, whisk together flour, baking soda, and salt.
  3. In a large bowl, with an electric mixer, cream together butter, sugar, brown sugar, and vanilla.
  4. Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
  5. On low speed, beat in the flour mixture until combined and then fold in chocolate chips.
  6. Use a 3 ounce ice cream scoop to scoop dough onto a parchment-lined baking sheet, spacing them 3 inches apart. Lightly flatten cookies with the palm of your hand.
  7. Bake until golden brown, 7 to 9 minutes.
  8. TaDa! Cookie Monster goes crazy for these cookies!

flyingpharmacist  asked:

sooo... you said something about chocolate chips coockies and I may be a little... bit... interested

Yes I did!!!!!

Cinnamon chocolate chip cookies

½ cup shortening
¼ cup white sugar
½ cup packed brown sugar
1 egg (can be replaced with 2 tbl spns water, 1 tsp baking powder, 1 tsp vegetable oil)
½ teaspoon vanilla extract
1 1/8 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon
½ cup chopped walnuts (optional)
1 cup semisweet chocolate chips
Cinnamon as much as you want


15 m


8 m

Ready In 33 m

Preheat oven to 350 degrees F (175 degrees C).In a medium bowl, cream together shortening, brown sugar and white sugar. Mix in the egg and vanilla.
Combine the flour, baking soda, cinnamon and salt; stir into the batter until moistened.
Mix in the walnuts and chocolate chips. Drop by heaping spoonfuls onto ungreased cookie sheets.
Bake for 8 minutes in the preheated oven, until the edges are light brown

anonymous asked:


How to make the perfect egg, it be lovely

1 ½ cups all-purpose flour see notes below
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter see notes below, room temperature
½ cup firmly packed light brown sugar
6 tablespoons granulated sugar
1 large EGGGGGGGGGGG (A big boi)
1 teaspoon vanilla extract
2 ¼ cups semisweet chocolate chips I used Ghiradelli semi-sweet

1) Preheat the oven to 350°F and line 2 baking 2) sheets with parchment paper or spray with non-stick spray..
3) In a medium bowl, sift the flour, baking soda and salt together.
4) In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars about 2 minutes and is smooth.
5) Add the EGGGGGGGGGGGGG and vanilla and mix on low speed until mixed in.
6) Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing - do not overmix.
7) Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorporated.
8) Chill dough if dough is warm.
9) Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.
10) Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,
Small cookies bake 8-10 minutes
Large cookies bake 10-13 minutes.
92) Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
67) Makes 15 - 30 cookies depending on size.

Chocolate Chip and Mascarpone Cupcakes

Active Time: 10 minutes
Total Time: 1 hour 55 minutes
Yield: 24 Cupcakes


5 oz Unsweeteded Chocolate, chopped
1 Cup Water
1/3 Cup Miceli’s Mascarpone Cheese, room temperature
2 ¼ Cups Sugar
1 Cup Veteable Oil
3 Large Eggs
1 Tbsp Vanilla Extract
3 Cups All-Purpose Flour
1 Tsp Baking Soda
1 Tsp Fine Sea Salt
½ Tsp Baking Powder
1 Cup (6 oz) Semisweet Chocolate Chips


1 Cup (6 oz) Semisweet Chocolate Chips
2/3 Cup Heavy Whipping Cream
½ Tsp Vanilla Extract
Special Eqiupment: 2 (12-count) Muffin Pans with Paper Liners


For the Cupcakes:

Place an oven rack in the center of the oven and preheat to 325 degrees F.

Combine the unsweetened chocolate and water in a small saucepan over medium-low heat. Stir constantly until the chocolate is melted, about 2 minutes. Cool for 2 minutes. Whisk in the mascarpone cheese until the mixture is smooth.

Beat the sugar, oil, eggs, and vanilla in a large bowl for 30 seconds. Stir in the mascarpone mixture. Whisk the flour, baking soda, salt, baking powder, and chocolate chips in a medium bowl. Add the dry ingredients to the chocolate mixture. Stir until just blended.

Divide the batter among the prepared muffin pans. Bake for 20-25 minutes or until a tester inserted into the center of a cupcake comes out with no crumbs attached. Cool the cupcakes completely before dipping, about 1 hour.

For the Ganache:

Place the chocolate chips in a small bowl. Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate chips. Using a fork, gently stir until all the chocolate is melted and the mixture is smooth. Dip the tops of each cupcake in the ganache and transfer to a baking sheet. Place the dipped cupcakes in the refrigerator to set, about 15-20 minutes. Allow cupcakes to return to room temperature before serving.

Cook’s Note: For puffier cupcakes allow the batter to rest in the muffin pans for 20 minutes before baking.

Original recipe from Food Network by Giada De Laurentiis


Happy Wife, Happy Life Chocolate Cake from Julia Turshen’s Small Victories 

Makes one two-layer 8-in [20cm] cake

This is Grace’s favorite cake and I bake it often for that reason. A mash-up of recipes inspired by my favorite food blogs, it’s incredibly easy to make and is decadent without being too heavy or too sweet. The frosting, a total small victory because of its simplicity and ingenuity, was inspired by a post that I bookmarked years ago from Deb Perelman’s Smitten Kitchen. To make it, you simply whisk together room temperature sour cream with melted chocolate and a little maple syrup. How smart is that? The cake itself, a riff on one from Jenny Rosenstrach’s Dinner: A Love Story, is a classic “dump cake,” (the worst name ever, I know), which means you put everything in one bowl and stir it together. Small victory: No huge mess, no creaming butter and sugar, no fuss whatsoever. I use raspberry jam in between the layers, but you could swap it for any flavor jam you like (or make an extra batch of frosting and use that). A great sum of simple parts, this is my kind of baking. This cake is great right away after you assemble it, but is truly at its best served cold out of the refrigerator.

1¼ cups [150 g] all-purpose flour
1 cup [200 g] sugar
¾ cup [75 g] Dutch-processed cocoa powder (such as Guittard or Droste), sifted if lumpy
1 tsp baking soda
1 tsp baking powder
½ tsp kosher salt
8 Tbsp [110 g] unsalted butter, melted and cooled
2 eggs, lightly beaten
1 cup [240 ml] strong black coffee, at room temperature
1 cup [240 ml] buttermilk or plain yogurt
1 tsp vanilla extract

¾ cup [130 g] semisweet chocolate chips or roughly chopped semisweet chocolate
¾ cup [180 ml] sour cream, at room temperature
1 Tbsp maple syrup

½ cup [160 g] raspberry jam (seeded or seedless, whatever your preference)
Raspberries for serving (optional)

To make the cake: Preheat your oven to 350°F [180°C]. Use your hands to butter the bottom and sides of two 8-in [20-cm] cake pans, then line the bottom of each with a circle of parchment paper. For good measure, butter the parchment paper. Set the pans aside.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the melted butter, eggs, coffee, buttermilk, and vanilla and whisk until the batter is smooth. Divide the batter evenly among the prepared cake pans (my friend Larry suggests using a cup measure to be accurate).

Bake until the cakes are firm to the touch and a toothpick inserted in the centers comes out clean, about 30 minutes. Transfer the cakes, still in their pans, to a wire rack and let them cool completely. Once cool, use a dinner knife to loosen the edges of the cakes from the pans and invert them onto your work surface (you might need to give the pan a little whack). Peel off and discard the parchment.

To make the frosting: Meanwhile, bring a small pot of water to a boil and then lower the heat to a simmer. Put the chocolate chips in a large stainless-steel or heatproof glass bowl and set it over the pot (the water should not touch the bowl—if it does, simply pour some out). Stir until the chocolate is melted. (Alternatively, you can melt the chocolate in a microwave in 15-second increments, stirring between increments.) Remove from the heat and whisk in the sour cream and maple syrup. The frosting should be smooth and quite silky. Refrigerate the frosting until the cakes have cooled. It will thicken as it cools (a good thing).

Once the cakes are cool, put one on a serving platter upside-down so that the flat side is facing up. Spread the jam over the top. Put the second cake on top of the jam-slathered cake, again flat-side up—this way you get a nice flat top. (If the jam makes the layers slip and slide a bit, use a couple of skewers to hold the layers together while you frost the sides and then remove the skewers to frost the top). Using a small offset spatula or a dinner knife, spread the frosting all over the sides and top of the cake. There’s no need to be perfect with this; I like it kind of rustic looking. But if you’re more of a type-A person, go ahead and smooth the top and sides (and you could even stick strips of parchment paper under the bottom of the cake before frosting it to keep your serving platter clean). Whatever makes you happy.

Let the cake sit for about 1 hour before serving. There’s something about letting each element get to know the others that serves this cake very well. In fact, I prefer to make it the day before and refrigerate it overnight, and serve it cold. Either way, slice and serve with some fresh raspberries alongside if you’d like.

Note: If you only own a single cake pan, fear not! Simply pour the batter into the pan and bake it until a toothpick tests clean (it will take 10 to 15 minutes longer in the oven than the two separate layers). Once the cake cools completely, use a serrated knife to cut it into two layers. Voilà.


FOR CUPCAKES, distribute the cake batter in a standard 12-well muffin tin lined with paper liners and bake until firm to the touch, about 20 minutes. Top with raspberry jam and/or the frosting.

FOR VANILLA CAKE, leave out the cocoa powder and coffee.

FOR THE QUICKEST VANILLA FROSTING, whip ½ cup [120 ml] heavy cream until stiff peaks form and fold in ½ cup [120 ml] room-temperature sour cream. Sweeten with powdered sugar and add a splash of vanilla extract.


a post Tennessee Teacakes drabble in which Santa and his little elves get food poisoning and Mum thinks it’s all her fault


december 24, 2024

It’s a record breaking blizzard this Christmas Eve. With airports closed from Boston to Charlotte, thousands of travelers are stranded for the holiday. The question on every child’s mind? Can Santa’s sleigh brave the snow? Meteorologists say it’ll be a Christmas miracle! I’m Cesar Ramirez with 7 News. Claudia, back to you.

Grace sighs and looks away from her computer and back to her mixer, the brown sugar and butter creaming together nicely. She tries not to let the winter storm hitting the east coast get her down, but all the closings and delays meant her family wouldn’t be making their annual Christmas trek across the pond. With Anne and Robin in Wales with Gemma’s boyfriend’s family, this holiday is shaping up to be a quiet one in the Styles house.

(As quiet as it could be with three little boys running around.)

Keep reading


The Princess Bride: 5 Inconceivable Sundaes

1: The Six Fingered Man 

  • First Street Vanilla Bean Ice Cream
  • Real Maple Syrup
  • Heavy Whipped Cream
  • Six-fingered Pepper Bacon Hand

2: The Crazy Sicilian

  • First Street Chocolate Ice Cream
  • Heavy Whipped Cream
  • Drizzle of Italian Citrus Olive Oil
  • Biscotti Crumbles
  • Iocane Powder (Sea Salt)
  • Served in a Silver Goblet

3: The Man in Black

  • First Street Chocolate Ice Cream
  • Semisweet Chocolate Chips
  • Chocolate Sauce
  • Black Jelly Beans

4: The Princess Butter-Cup

  • First Street Butter Pecan Ice Cream
  • Pretzel Crumbles
  • Peanut Butter Chips
  • Caramel Sauce
  • Salty Tears (A sprinkling of sea salt)
  • Serve in a a porcelain cup
  • with a Jeweled Crown

5:  The Fire Swamp

  • First Street Chocolate Ice Cream
  • Heavy Whipped Cream
  • Chocolate Sauce
  • Hot Tamale Candies (Flame Spurts)
  • Heavy Whipped Cream
  • Graham Cracker Crumbs (Lightening Sand)
  • Optional:  Large Gummi Rat

6: The Heath Cliffs of Insanity

  • First Street Vanilla Bean Ice Cream
  • Heavy Whipped Cream
  • Mocha Fudge Topping
  • Crumbled Heath Bars

7: The Holocaust Cloak

  • 3 Scoops First Street Chocolate Ice Cream,
  • stacked and frozen on top of one another
  • and covered in Magic Shell;
  • Surrounded by Bacardi 151 soaked honey peanuts
  • in a wooden cart and lit aflame.
  • Highly flammable – dangerous – and not at all recommended

Saltine Toffee Dessert!

This recipe is super simple to make and only takes 4 ingredients :) Perfect for a yummy treat on a budget, plus it’s nut and egg free. 


1 sleeve of saltine crackers

1 bag of semisweet chocolate chips

1 stick of butter

1 cup of brown sugar

Other things you will need:

1 pot

1 cookie sheet

1 mixing spoon

aluminum foil

nonstick cooking spray

a stove + oven


1. Preheat your oven to 350 degrees. Line the cookie sheet with aluminum foil and spray evenly with nonstick cooking spray. 

2. Spread out the saltines on the cookie sheet in even lines, try not to leave space between them! You will have a few extra crackers - save these for the end. 

3. Put the stick of butter and cup of brown sugar in the pot and heat on the stovetop on medium, stirring constantly so it doesn’t burn. Wait for it to be a boiling, golden brown color and then remove from heat. Pour the mixture carefully over the saltines. Don’t worry if it isn’t perfectly spread out, it will even out in the next step. 

4. Put the cookie sheet in the oven for 5 minutes - it should be bubbly all over. Carefully remove the sheet from the oven.

5. Evenly spread out the bag of chocolate chips all over the saltines. Wait about 1 minute for them to get melty, then spread them around with the mixing spoon until it looks even. 

6. Crush up the remaining saltine crackers and sprinkle on top to make the toffee look even more delicious! You can also add nuts or shredded coconut if you like, but it is delicious with or without extra toppings. 

7. Stick the cookie sheet in the refrigerator for at least 30 minutes (sometimes it takes up to an hour) until the toffee is cooled and hard. Once set, break it up by hand. Enjoy!! Your toffee should stay good in a sealed container for at least a week. 


Peanut butter, banana and chocolate chip loaf

This one is a total crowd pleaser. Great on cold days - a total comfort food. Also a great way to use up over-ripe bananas. It’s my favourite recipe, doesn’t take long to put together and is always the one I’m asked to throw together.


250g/2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
3 medium bananas, mashed
125g/½ cup creamy peanut butter
110g/½ cup granulated sugar
100g/½ cup light brown sugar
80ml/⅓ cup buttermilk
60ml/¼ cup vegetable oil
2 eggs
2 teaspoons vanilla extract
175g/1 cup semisweet chocolate chips


1. Preheat oven to 350 degrees F. Grease an 8x4” loaf pan and then line with parchment paper so that it hangs over the two long sides.

2. In a large bowl, mix together the flour, baking soda and salt.

3. In another bowl, whisk together the banana, peanut butter, sugars, buttermilk, oil, eggs and vanilla extract until smooth.

4. Pour the wet ingredients into the flour mixture and fold together with a rubber spatula until completely combined and there are no spots with raw flour. Gently stir in the chocolate chips.

5. Pour the batter to the loaf pan and bake until the loaf for about an hour  to 1hr 15 mins. The loaf should be golden brown and a knife, when stuck in it, comes out with a few crumbs. You might want to put some foil over it after 30/40 minutes, as it can brown quite quickly and you don’t want to lose the softness on the inside.

6. Allow the bread to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely (or not and eating while it’s good and warm)

Reposting this with new photos! Ooooh high qual

gluten free flourless black bean brownies!!

i know what you’re thinking, how can black beans replace the gluteny goodness of real, actual flour???


these are hands down the best brownies i’ve ever had, and i’ve eaten a lot of brownies (before finding out i was gluten intolerant, that is). i brought these to a potluck party and when people asked me for the recipe they couldn’t believe they were made with black beans!! this recipe can also be easily modified for vegan diets as well



  • 1 (14 oz) canned black beans, rinsed and drained
  • 2 large eggs (if you’re vegan use 2.5 T flaxseed meal & 6 T water)
  • ½ cup cocoa powder
  • ¾ cup sugar
  • ½ teaspoon oil
  • 1 tablespoon milk (you can use almond, soy, or any other non dairy milk)
  • 1 teaspoon balsamic vinegar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoon of freshly ground coffee or instant coffee (i like a coffee taste to go with the chocolate, but if you don’t, you don’t have to use this!!!)
  • 1 cup semisweet chocolate chips


preheat your oven to 350 degrees fahrenheit & grease a brownie pan (the one i used is 9x12 but you can use whatever you have on hand), combine your ingredients (excluding chocolate chips) in a food processor or blender until smooth. then, fold in those delicious choco chip in the batter (use as many or as little as you want, this is a no judgement zone) and pour into your greased pan. i like to sprinkle some chocolate chips on the top, just for presentation but you don’t have to. pop the pan into the oven and cook for around 30 minutes. allow the brownies to cool before cutting them into squares and/or shoving them into your mouth. 




- 2 sticks of butter, softened

- 1 cup light brown sugar

- 1 cup granulated sugar

- 2 teaspoons vanilla extract

- 2 large eggs, beaten

- 2 ¼ cups all-purpose flour

- ½ cup unsweetened cocoa

- 1 teaspoon baking soda

- pinch of salt

- 1 cup semisweet chocolate chips

- 1 cup shredded sweetened coconut

- 1 cup chopped pecans


- Preheat the oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.

- In a stand mixer or large bowl using a hand mixer, blend the butter, both sugars, vanilla and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend  until combined. Stir in chocolate chips, coconut and pecans.

- Drop the dough by tablespoons onto the prepared baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes. Cool on a baking rack. Enjoy!

Made some yummy granola bars today



  • 1 cup packed dates, pitted
  • ¼ cup honey (sub maple syrup or agave for vegan option)
  • ¼ cup almond butter (if unsalted, add a healthy pinch sea salt)
  • ¾ cup raw nuts (such as pecans and almonds)
  • 1 ½ cups rolled oats (GF for gluten free eaters)
  • ¼ cup semisweet or dark chocolate chips (dairy free to keep vegan)


  1. OPTIONAL: Toast oats in a 350 degree oven for 15 minutes to give a toasted flavor. Not necessary but recommended.
  2. Place dates in a food processor and mix until small bits remain and they form a ball. Transfer to a large mixing bowl and add oats, nuts, and chocolate chips. Stir with a wooden spoon, breaking down the dates so they disperse fairly evenly throughout the ingredients. Small chunks are OK.
  3. Warm honey and almond butter in a small saucepan and pour over dry ingredients. Stir quickly to evenly coat. The chocolate chips will get a little melty - that’s fine and even desirable.
  4. Transfer to a shallow pan (such as 8x8 or loaf pan) lined with parchment or plastic wrap and top with another piece of plastic wrap and use your hands to form the mixture into a tight square (keeping in mind you want them about ½ thick and you’ll cut them into 10-12 bars) with a uniformly flat top. This will take a little work but the warmth of your hands will work well to shape them.
  5. Still covered, pop them into the freezer to set for 15 minutes. Remove and cut into 10 bars. Store in an airtight container or bag in the fridge to keep fresh, or in the freezer for longer term storage.

I added some coconut inside and on top too along with chocolate 


I have never heard the term “Puppy Chow” (maybe I’m just an ignorant Brit) but chocolate & peanut butter NEVER FAILS.

“Puppy Chow” Cookies

  • ½ cup butter, room temperature
  • 1 cup creamy peanut butter
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg
  • 1 Tbsp vanilla
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 ¼ cup flour
  • 1 ½ cups semisweet chocolate chips
  • 1/3 cup creamy peanut butter
  • ¼ cup butter
  • 2 cups powdered sugar

Protein amazeballs recipe

  • ½ cup natural, unsweetened nut or seed butter 
  • 3 tablespoons agave or sugar free syrup 
  • 1/8 teaspoon fine sea salt
  • 2/3 cup lightly packed all-natural, sweetened vanilla whey protein powder
Coatings (optional):
  • Miniature semisweet chocolate chips or cacao nibs
  • Unsweetened, natural cocoa powder
  • Unsweetened flake or shredded coconut, plain or toasted
  • Finely chopped toasted or raw nuts 
  • Toasted or raw seeds, sesame, chia, pepitas, hemp hearts, sunflower
  • Finely chopped dried fruit 
  • Matcha powder
  • Quick-cooking rolled oats


1. Mix the nut or seed butter, honey, and salt in a medium bowl. Add the protein powder, stirring until completely combined (mixture will be firm like an olympic booteh).

2. Protein powders vary in  dryness so if the mixtures too wet, add a bit more protein powder, or some ground oats or flaxseed meal, till the mixture magics into dough. If the mixture seems too dry, add some milk of choice or water.

3. Scoop about 1 ½ tablespoons of the mixture into hands and shape into 1-inch amaze-balls.

4. have a party and roll them amazeballs in the toppings you choose, press and adhere them on well and store in an airtight container

will last  1 week FREEZER: 3 months in airtight container; thaw 15 minutes


  • CHOCOLATE PEANUT BUTTER PROTEIN BALLS:Peanut butter for the nut butter and chocolate protein powder instead of vanilla. Add 1 ½ tablespoons unsweetened, natural cocoa powder and 1 ½ tablespoons water along with the sweetner.
  • MOCHA JAVA BALLS:Chocolate protein powder in place of the vanilla . Add 2 teaspoons instant espresso powder, dissolved in 2 teaspoons warm water, along with sweetner.
  • GINGERBREAD PROTEIN BALLS:3 tablespoons dark molasses for the sweetener and  1/2 teaspoon ground cinnamon, ¼ teaspoon ground ginger, and 1/8 teaspoon ground cloves along with the protein powder.
  • SNICKERDOODLE PROTEIN BALLS:Add ¾ teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg with the protein powder + 3 tablespoons chopped raisins to the dough before rolling into balls. Roll the balls in finely chopped toasted pecans or walnuts.
Nutrients per ball: 109 calories, 5.8 g fat, 1.2 g saturated fat, 11 mg cholesterol, 52 g sodium, 7.2 g carbohydrate, 0.7 g fiber, 5.6 g sugar, 7.9 g protein