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coconut toffee oatmeal cookies.

i hope everyone had a wonderful Easter! mine was full of this. and some of these. and these.

some of you may have leftover coconut from Easter recipes. i have the perfect use.

trust me. you’ll thank me later.

i’m not sure what i would do without the vast cookie recipe list over at Averie Cooks. have you checked it out yet? i’ve made a handful of Averie’s cookies and each one is out.of.this.world!

i practically drooled over the name coconut toffee oatmeal cookie, so i knew i had to make them. stat.

coconut flakes, heath bar bits, and chocolate chips come together to create an incredibly flavorful, chewy cookie. Averie notes that the coconut flavor is definitely there, but not overpowering in the slightest.  and she’s definitely spot-on! i love coconut, but i know many of you may not.

the coconut flavor isn’t overwhelming the cookie at all! it’s just right.

crispy edges. soft, gooey center. extra chewy. meets my cookie criteria!

i think i found my new favorite cookie.

coconut toffee oatmeal cookies

(categorized under cookies)
adapted from Averie Cooks
makes about 2 dozen cookies
  • 1 stick (1/2 cup) butter, softened to room temp
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 tsp baking soda
  • 1/2 cup shredded coconut (sweetened or unsweetened)
  • 3/4 cup all-purpose flour
  • 1 cup whole oats
  • 1/2 cup toffee bits (Heath Bar Bits ‘o Brickle baking pieces)
  • 1/2 cup chocolate chips

DIRECTIONS

  1. In a medium-sized bowl, cream the butter and sugars.  Beat in the egg.
  2. Slowly stir in the vanilla, baking soda, coconut, flour, and oats.
  3. Gently fold in the toffee bits and chocolate chips.
  4. Chill dough for at least 30 minutes (you want the dough to be COLD at all times, so keep in the fridge between batches).
  5. Preheat oven to 350F.  Drop by tablespoon-fuls onto ungreased cookie sheet or silpat.  Bake for 11-13 minutes.  Allow to cool on baking sheet for 2 minutes and transfer to cookie rack.  Enjoy!

*i like my cookies VERY soft. these had to cool down quite a bit on the cooling rack until they were firm.  be careful removing them from the baking sheet or else they may fall apart.

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ps: you may also enjoy these cookies too!

butterscotch toffee chocolate fudge cookies

butterscotch toffee chocolate fudge cookies

chewy oatmeal m&m cookies

oatmeal m&m cookies

brown butter toffee chocolate chip cookies

brown butter toffee chocolate chip cookies

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jellybean sugar cookies.

need a last minute easter treat?


you’ve come to the right place. these jellybean sugar cookies are quite possibly the easiest cookies i’ve ever made. even easier than my chewy butterfinger cookies.

chewy butterfinger cookies

i didn’t think it got much easier than those!

while you may use regular vanilla extract in these cookies, i kicked it up a notch using something i recently won from Averie’s giveaway.

i won three bakery emulsions from LorAnn Oils. what is a bakery “emulsion” you ask? i had no idea either, until i received them and researched the LorAnn Oils website.  emulsions are water-based, gluten free, and sugar free alternative to extracts.  they are alcohol free, meaning they won’t “bake out” when baked in heat.  the website offers a slew of different flavors. i won almond, butter vanilla, and princess cake & cookie.  i could not be more excited about my bakery emulsions! the flavor it adds to your baked goods is unreal. you’ll have people wondering what your “secret ingredient” is!

to enhance my jellybean sugar cookies with a little something extra, i used the butter vanilla emulsion.  the result is an amazingly luscious, soft, and buttery cookie with a hint of vanilla.  of course, you may use regular vanilla extract in place of the baking emulsion as well.

these cookies are made in only 1 bowl (i love one bowl cookies!) and take less than 20 minutes. 10 minute prep time, 10 minute bake time.  does it get any better?


jellybean sugar cookies

(categorized under cookies)
adapted from peanut butter & peppers

makes 24-30 small cookies

  • 4 tbsp (1/4 cup) butter, softened
  • 1/2 cup sugar
  • 1 large egg yolk
  • 1/4 tsp vanilla extract (i used LorAnn Oils butter vanilla baking emulsion, as noted above)
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup all-purpose flour
  • 1 bag jellybeans (you will have some leftover)

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. In a medium bowl using a hand-held mixer or stand alone mixer, cream the butter and sugar together.  Beat in egg yolk, vanilla, baking powder, and salt. Add flour, and mix until a dough forms.
  3. Roll dough in teaspoon size balls and bake for 10-11 minutes on an ungreased baking sheet (or silpat).  *Do NOT let cookies brown.
  4. While cookies are cooling, gently press a jellybean into the center. Be careful, as pressing too hard will crack the cookie.  Allow to cool completely and enjoy!
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ps: i think you’ll enjoy these sweet eats too! 😉

peanut butter rolo cookies

peanut butter rolo cookies

chocolate dipped brownies

chocolate dipped brownies

peeps s’mores/chocolate dipped peeps

peeps smores / chocolate dipped peeps

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Lil\'Luna

peanut butter rolo cookies.

as promised, i have a couple more cookie recipes to share this week.  next up are quite possibly my favorite cookie in my “candy in cookies” collection.  peanut butter rolo cookies.

the thing i love about adding candy to cookies is that there are ENDLESS possibilities.  take a stroll down the candy aisle and i’m sure ideas will just pop into your head. check out some of my favorites to date:

snickers bar stuffed chocolate chip cookies & chewy oatmeal m&m cookies

   

cookies n cream cookies & chewy butterfinger cookies

  

i found the idea to make peanut butter rolo cookies on Dorothy’s wonderful blog Crazy for Crust. she has a TON of droolworthy cookies & dessert recipes, so check her out!

i changed up the basic cookie recipe a bit and used my own peanut butter cookie recipe.  the same peanut butter cookie base i used for my soft baked mini peanut butter chocolate swirl cookies.  this peanut butter cookie recipe produces VERY puffy and VERY soft peanut butter cookies.

the directions to make these cookies are pretty straight forward. scoop 1.5 tbsp of dough. split in half. stick a rolo on the bottom half, kind of like a “cradle” as shown:

top the rolo with the other half of the scooped dough and seal down the sides so that the rolo is securely stuffed inside. bake for 9 minutes & you’re done! BONUS: these are made in only 1 bowl. easy clean up! 🙂

peanut butter rolo cookies

(categorized under cookies)

adapted from crazy for crust

makes about 2 dozen

  • 1/2 cup (1 stick) butter, softened to room temp
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 3/4 cup creamy peanut butter
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1 1/4 cups all purpose flour
  • 24 rolos

DIRECTIONS

  1. In a large bowl using a hand-held mixer or stand alone mixer, cream the butter and sugars together.
  2. Stir in the peanut butter, egg, and vanilla (in that order).
  3. Slowly mix in the baking soda and flour. Do not overmix. Chill the dough for 30 minutes.
  4. Preheat oven to 350 degrees.
  5. Take 1.5 tbsp scoop of the chilled dough and split in half.  Stick a rolo on the bottom half, kind of like a “cradle” as shown above. Top the rolo with the other half of the scooped dough and seal down the sides so that the rolo is securely stuffed inside. Repeat with the rest of the dough and all 24 rolos.
  6. Bake for 9 minutes. Allow to cool completely on a wire rack. Enjoy!

*note:  you may have some rolos left over depending on if you use more or less than 1.5 tbsp of dough per cookie.

Taste Tester comments:

  • “Caramel and peanut butter are such a great combination. These kind of remind me of a peanut butter twix bar, without the crunch.”
  • “The rolo hidden inside is a nice surprise! These are the softest peanut butter cookies I’ve ever tasted.”

ps- have you seen SBA on facebook yet? don’t forget to “like” me on the right sidebar if you’d like facebook updates from SBA. 🙂

pps: give these sweet treats a try too! 😉

chocolate dipped brownies

chocolate dipped brownies

soft baked mini peanut butter chocolate swirls

soft baked mini peanut butter chocolate swirls

butterscotch toffee chocolate fudge cookies

butterscotch toffee chocolate fudge cookies


butterscotch toffee chocolate fudge cookies.

Hooray! SBA is now on facebook! to follow me, simply “like” Sally’s Baking Addiction on the right sidebar. 🙂

let’s take a look at these last goodies. butterscotch. toffee. & chocolate fudge. these cookies are decadent.

as i was brainstorming how to use up some leftover heath bar toffee bits from my brown butter toffee chocolate chip cookies, i realized i haven’t shared any chocolate cookie recipes on SBA yet.  i have a go-to chocolate cookie recipe that i found ages ago and have used it several times. this basic chocolate cookie recipe has absolutely no eggs (wooooo! safe cookie dough!) and results in a super rich cookie that is almost brownie-like. moist, fudgy, and very chewy. i like my cookies extraaaa chewy.

     

butterscotch toffee chocolate fudge cookies

(categorized under cookies)

makes 2 1/2 dozen

  • 1/2 cup (1 stick) butter, softened to room temp
  • 1/2 cup white sugar
  • 1/2 cup dark brown sugar
  • 1 1/4 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cup hershey’s special dark cocoa powder
  • 1 1/2 tsp vanilla
  • 1/3 cup milk (i used almond milk, but regular or soy would be fine)
  • 3/4 cup butterscotch chips
  • 3/4 cup toffee bits (Heath Bar Bits ‘o Brickle baking pieces)

DIRECTIONS

  1. Spray baking sheet with nonstick spray (or line w/ silpat). Set aside.
  2. With a stand alone mixer, beat the butter on medium speed until light & creamy. Add both sugars & vanilla and beat until smooth.
  3. In a separate large bowl, whisk together flour, salt, baking powder and cocoa. Add 1/2 of the flour mixture to the wet ingredients. Stir in milk. Add the second 1/2 of the flour mixture. Mix well. Chill dough for 30 minutes.
  4. Preheat oven to 325 degrees.
  5. Scoop the chilled dough by tablespoonfuls onto prepared baking sheet. Bake for 12-13 minutes and let the cookies cool completely on the cookie sheet between batches.
*note: keep the cookie dough chilled in between batches. dough MUST be cold.
*note: these cookies will be very soft and may appear undone when taking out of the oven. they will firm up after cooling on the baking sheet, though.

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ps- i think you’ll enjoy these cookies too ;)

browned butter toffee chocolate chip cookies

snickers bar stuffed chocolate chip cookies

coconut toffee oatmeal cookies

cookies n cream cookies.

i’m excited to share that SBA is now on facebook! to follow me, simply “like” Sally’s Baking Addiction on the right sidebar. 🙂

now onto those cookies….

how delicious are cookies n creme bars? crunchy chocolate cookie bits speckled throughout creamy white chocolate? yum.

now how delicious would cookies n creme bars be melted inside a cookie?!

ever since my chewy butterfinger cookies blew up on pinterest, i knew i had to recreate the whole candy-inside-cookie ordeal and bake up something just as fabulous:

chewy butterfinger cookies

i ❤ candy in cookies.

sooooo i bought a couple king sized cookies n creme bars the other day, chopped them up, and threw them into the same basic drop cookie recipe i used for the chewy butterfinger cookies. i added some white chocolate chips on top because i favor chunky cookies with a lot of texture goin’ on.  i hate plain cookies!!

   

i love the black chocolate cookie speckles underneath!

cookies n cream cookies

(categorized under cookies)

makes 2 1/2 dozen

  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick) butter, softened
  • 1 large egg
  • 2 king size hershey’s cookies n creme bars, chopped
  • 3/4 cup white chocolate chips

DIRECTIONS

  1. Preheat oven to 375 degrees.
  2. Combine flour, baking soda, and salt in small bowl and set aside.  In a separate bowl, using a hand-held mixer or stand alone mixer, beat the butter and sugar together until light and creamy. Beat in egg until just combined.
  3. Gradually beat in flour mixture.  Stir in chopped cookies n creme pieces by hand. Do not overmix.
  4. Drop by slightly rounded tablespoonfuls onto ungreased baking sheet. Stick 4-5 white chocolate chips on top of the cookie dough ball. Bake for 10-12 minutes or until lightly browned.  Allow to cool and enjoy!

Taste Tester comments:

  • “They taste just like cookies n cream ice cream, but without having to worry about them melting!”
  • “I loooove the crunchy chocolate bits in them!”

ps- i think you’ll enjoy these cookies too ;)

snickers bar stuffed chocolate chip cookies

snickers bar stuffed chocolate chip cookies

chewy oatmeal m&m cookies

chewy oatmeal m&m cookies

chewy butterfinger cookies

chewy butterfinger cookies

chewy oatmeal m&m cookies.

i ❤ oatmeal cookies. the chewy, buttery oats and sweet brown sugar sugar all packed into one perfectly soft cookie? drooooool.

    Pin It

i made up these last weekend when i had a request to bake some cookies with m&ms. i made my rainbow m&m cookies not too long ago, so i wanted to whip up something a tad different. enter oats. i pretty much made this recipe up as i went along and i must say…… these babies are deeeeeeeeelish. soft, chewy (have i convinced you how chewy these are yet?!?!), buttery, chocolately, mmm-worthy (definitely a word), and full of teeny tiny mini m&ms.

i mean the oats just cancel out the butter, so let’s just consider these a health food and get on the recipe, shall we? 😉

INGREDIENTS

(categorized under cookies)

makes approx 32 cookies

  • 1/2 cup butter, softened to room temp
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 2 tsp vanilla
  • 1/2 tsp baking soda
  • 1.5 cups whole rolled oats
  • 1 cup all purpose flour
  • 3/4 cup mini m&ms

DIRECTIONS

  1. In a large bowl, beat the softened butter and sugars until smooth and creamy. Add the egg and vanilla and mix well.
  2. Slowly stir in the baking soda, oats, and flour. Mix together until just combined. Do not overmix.  Fold in the mini m&ms.
  3. Chill the dough for at least one hour in the fridge. (cookies will be very flat if the dough is not very cold)
  4. Preheat oven to 325 degrees.
  5. Roll and drop dough by tablespoonfuls onto ungreased baking sheet or silpat.  Bake for 11 minutes and let cool on baking sheet for a minute or two before transferring to a wire rack.

* The cookies will be very soft and may appear undone after only 11 minutes in the oven, but they will firm up.
** Make sure to keep the unused dough in the fridge as each batch is baking. The dough MUST be cold.

ps- i think you’ll enjoy these treats packed with m&ms too 😉

loaded sugar cookie bars

loaded sugar cookie bars

rainbow m&m cookies

rainbow m&m cookies

sweet n salty caramel pretzel m&m blondies

sweet n salty caramel pretzel m&m blondies

and let’s throw a snickers stuffed cookie recipe in here while we’re at it:

snicker bar stuffed chocolate chip cookies

snickers bar stuffed chocolate chip cookies

maple almond butter breakfast cookies (vegan).

since i’ve overloaded you on chocolate chip cookies and cupcakes recently, i figured i’d throw something on the healthy side together to balance it all out. 😉

(ooooo and make sure you didn’t miss these gooey caramel apple peanut butter oatmeal bars from earlier this week. uh-mazing.)

moving right along…

i was in the store the other week and realized that as much as i bake with peanut butter, i’ve never baked with almond butter before. weird. i adoreeeee almond butter.

i decided i needed a breakfast cookie in my life, so i threw some things together in a bowl and crossed my fingers it would actually turn into something tasty i could call breakfast. ohhh man. soooo glad i did, because these cookies are gooooood. they may just be my new favorite. i know i just said that about these and will probably have a new favorite cookie tomorrow, but that’s beside the point.

a bonus about these cookies is that there is NO butter or any dairy products, so they are completely vegan. they also have low sugar, are made with whole oats, whole wheat flour, and take about 3 minutes to prep in only 1 bowl. it’s a small batch (1 dozen) and can easily be doubled.

mmmm. whole grain yumminess.

maple almond butter breakfast cookies

(categorized under granola/healthy stuff and cookies)

makes about 1 dozen cookies

  • 1 cup regular oats
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 2 tbsp brown sugar (can omit. taste the dough and go by your preference)
  • 1/2 tsp cinnamon
  • 1/2 cup smooth almond butter (peanut butter would work as well)
  •  1/4 cup maple syrup
  • 2 tbsp canola oil
  • 1 tsp vanilla extract

DIRECTIONS

  1. Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray.
  2. In a medium size bowl, mix together the first 5 ingredients.
  3. Once the dry ingredients are mixed well, add the last 4 ingredients and stir until combined.  The dough will be very thick and crumbly.  You may need to use your hands!
  4. Roll dough into about 12-13 firmly packed balls.  Using the bottom of a glass, flatten the cookies onto prepared baking sheet (the cookies won’t really spread). Bake for 11-12 minutes.  Cool completely on a wire rack and enjoy!

ps- i think you’ll enjoy these healthy bites too ;)

caramel apple peanut butter oatmeal bars

caramel apple peanut butter oatmeal bars

peanut butter & jelly granola

pb&j granola

maple pecan pie granola

maple pecan pie granola

& in case you’re itchin’ for something a little sweeter….

loaded m&m sugar cookie bars

loaded m&m sugar cookie bars

brown butter toffee chocolate chip cookies.

hey guys! have you checked out Sally’s Baking Addiction on facebook yet? to follow me, simply “like” Sally’s Baking Addiction on the right sidebar.

cookie time.

if you are looking for that one secret ingredient that will truly take your cookies to the next level and really give them that “wow” factor, then surprise! you actually already have this ingredient in your kitchen.  browned butter.  it’s my new little magic trick.

taking a few extra minutes to brown the butter before adding it to your recipe truly makes a WORLD of a difference.  it adds a rich, nutty undertone to your baked good and almost tastes like caramel and butterscotch at the same time. is that even possible? ohhhh yeah.

oh, and it makes your kitchen smell heavenly.  🙂

my first time browning butter was last month when i made my sweet & salty caramel pretzel m&m blondies  (sidenote: this is by far the best blondie i’ve ever tasted b/c of the browned butter).

browning butter instructions: on medium heat in a shallow pan, melt the butter until it has a golden amber color (like the color pictured ↑), with a distinct nutty smell. once it reaches this point (about 8-9 minutes), remove from heat immediately & pour into a separate dish before using in recipe. be very sure not to burn the butter. there is only about a 60 second timeline between browned butter & burnt butter.

don’t burn that butter!  burnt butter tastes bitter and no one wants to take a bitter bite out of a cookie. 😦

now, onto my toffee chocolate chip cookies!

i found annalise’s brown butter chocolate chip cookie recipe (seriously, go there. she has the BEST recipes) and knew i had to make them immediately since i am now a browned butter fiend. i modified her recipe a bit by subbing half of the chocolate chips for heath bar toffee bits. the result is an amazingly chewy, caramel-y, chocolate-y, buttery cookie with an incredible toffee crunch. they. are. addicting!


INGREDIENTS

(categorized under Cookies)

adapted from Completely Delicious

Makes 2 1/2 dozen cookies

  • 2 sticks unsalted butter
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup toffee bits (Heath Bar Bits ‘o Brickle baking pieces)

DIRECTIONS

  1. Melt butter in a medium saucepan over medium heat.  Stir constantly.  Remove from heat immediately when the butter begins to turn brown (about 8 minutes). Pour into a shallow dish and chill until it become solid, but still soft. (i left mine in the fridge for 2 hours and let it get back to room temperature for a few minutes)
  2. Preheat oven to 375 degrees. Beat the brown butter and both sugars together on medium speed until light and creamy.  Add the eggs one at a time, mixing well after each. Add the vanilla.
  3. Mix in the flour, baking soda, and salt until just combined.  Add the chocolate chips and toffee bits and mix until incorporated into the dough.
  4. Drop by rounded 1 inch balls onto baking sheet and bake for 10-12 minutes, until edges are just beginning to brown.  Cool on a wire rack and enjoy!

ps- i think you’ll enjoy these sweet treats too ;)

sweet & salty caramel pretzel m&m blondies

sweet & salty caramel pretzel m&m blondies

oatmeal m&m cookies

oatmeal m&m cookies

coconut toffee oatmeal cookies

coconut toffee oatmeal cookies

andes mint chocolate chip cookies.

the combo of mint and chocolate is most definitely one of my favorite flavor combinations. obviously can’t compete with my go-to chocolate and peanut butter, but that’s another story. honestly what is better than chocolate and peanut butter??! ok, i digress…

anyway. ever since i made my york peppermint patty chocolate chip cookie bars over christmas time, i’ve been wanting to make another sweet treat with the same flavors.  i stumbled upon beth’s mint chocolate chip cookies and tweaked the recipe a bit to bake up, what i am almost 100% convinced, is my favorite cookie to date.

the cookie base is essentially a regular chocolate chip cookie recipe, but i subbed 1/2 of the chocolate chips for andes mint baking chips.  these cookies are FULL of mint and chocolate flavor.  just wait until you sneak a taste of the raw cookie dough… (i know, i know. i couldn’t resist!)

note: if you can’t find andes mint chocolate baking chips in a store near you, you may simply chop up some andes mint bars and throw them in instead.

give these a try, you will NOT be disappointed!

INGREDIENTS

(categorized under Cookies)

adapted from eat.drink.smile

makes 3 dozen cookies

  • 1 stick butter, softened to room temp
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 1/2 cups all purpose flour
  • 1 cup semi-sweet chocolate chips
  • 1 cup Andes mint baking chips (OR 1 cup chopped andes mint bars)

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Beat the butter and both sugars together on medium speed until light and creamy.  Add the eggs one at a time, mixing well after each. Add the vanilla.
  3. In a separate bowl, whisk together the dry ingredients (except for the andes mint chips and chocolate chips) and add to the butter mixture until just combined. Mix in the Andes chips & chocolate chips. Dough will be sticky, so chill for at least 30 minutes.
  4. Drop by rounded tablespoon-fuls onto ungreased baking sheet. Bake for 10-12 minutes until sides begin to brown. Cool completely on a wire rack and enjoy!

ps- i think you’ll enjoy these treats too ;)

peppermint patty chocolate chip cookie bars

peppermint patty chocolate chip cookie bars

vanilla cupcakes for two

vanilla cupcakes for two

funfetti cake batter chocolate chip cookies

funfetti cake batter chocolate chip cookies

snickers bar stuffed chocolate chip cookies.

i have 3 incredible variations of chocolate chip cookies to share this week! i’m excited to start them off with these babies.  these aren’t just any old chocolate chip cookies. they are stuffed with snickers bars!

i got the idea from Averie over at love veggies and yoga to stuff chopped snickers bar pieces inside of a chocolate chip cookie. brilliant!  Averie has an incredible repertoire of delicious cookie recipes.

what is better than candy inside a cookie?!

 

snickers bar stuffed chocolate chip cookies

(categorized under Cookies)

Makes about 2 1/2 dozen stuffed cookies

  • 2 sticks softened butter
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 8 fun sized snickers bars, chopped into 4 slices each

DIRECTIONS

  1. Preheat oven to 350 degrees. Beat the butter and both sugars together on medium speed until light and creamy.  Add the eggs one at a time, mixing well after each. Add the vanilla.
  2. Mix in the flour, baking soda, and salt until just combined.  Add the chocolate chips and mix until incorporated into the dough.
  3. Take a tablespoonful of dough and press a snickers piece in the middle. (pictured above) Cover with a “lid” of dough, making sure to press down so that the snickers piece is sealed inside.
  4. Place onto baking sheet and bake for 10 minutes, or until edges are slightly browned. Remove and let cool completely on a cooling rack.  Enjoy!

 recipe adapted from love veggies and yoga

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