Bonus RECIPES
COOKIES & CREAM
Blondies
These blondies are loaded up with two types of cookies & cream-flavored treats—we’ve got Oreo
cookies and chopped Cookies & Cream candy bars. The blondies are soft and chewy, with a bit of a
crisp crunch to the tops and edges. It’s a cookies & cream lover’s dream!
Yield: 9 LARGE SQUARES, OR 18 SMALLER SQUARES
1 cup salted butter (2 sticks, or 226 g)
3 tbsp (40 g) granulated sugar
1 cup (240 g) packed brown sugar
2 large eggs
1 tsp vanilla extract
1½ cups plus 1 tbsp (219 g)
all-purpose flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
18 chocolate sandwich cookies (such
as Oreos), roughly crushed in a bag,
plus a few more for topping
3 full-size Hershey’s Cookies &
Cream bars (1.55 oz or 44 g),
roughly chopped
PREP: Preheat your oven to 350°F (180°C). Spray a 9 inch x 9 inch
(23 cm x 23 cm) baking pan with nonstick spray and/or line it with
parchment paper.
MAKE THE BLONDIES: Melt the butter in a large mixing bowl. Whisk in
the sugars, then the eggs and vanilla. Add the flour, baking powder, baking
soda and salt and stir until almost combined, but there are still some
streaks of flour remaining. Add the crushed chocolate cookies and the
cookies & cream candy bar pieces, and stir until everything is mixed in.
BAKE: Spread the batter into your prepared pan and crush a few extra
chocolate cookies to press into the top of the bars. Bake the blondies for
28 to 31 minutes. The edges will be slightly puffed and the center will
appear just set (or it may have a slight wobble when you move the pan).
A toothpick inserted in the center will have some moist, thick blondie
batter on it.
SERVE AND STORE: Let the bars cool completely before cutting if you
want the squares to hold their shapes. If that doesn't matter, dig in after
about 1 hour. The center will be pretty gooey when they first come out of
the oven, but they'll set up more and more the longer they cool. Store bars
in an airtight container at room temp for 4 to 5 days.
Tip: Top these with a ½ batch of White Chocolate Ganache (recipe
in the “Finishing Touches” chapter of my cookbook), if you want to be
extra indulgent!
Bonus Recipes
3
MONSTER SKILLET
Cookie
I took classic Monster Cookies and gave them a fun twist by baking the entire batch in a skillet! We
already know that skillet cookies are fun, but they’re also perfect when you’re feeling lazy—no need
to scoop individual balls of dough! You must enjoy this cookie straight from the oven, while it’s nice
and warm and gooey. A glass of milk is, of course, a necessity with this.
Yield: 6-8 SERVINGS
½ cup (1 stick or 113 g) salted butter,
softened at room temperature
PREP: Preheat your oven to 350°F (180°C). Spray a 10-inch (25-cm)
oven-safe skillet with nonstick spray.
½ cup (130 g) creamy peanut
butter, plus extra for serving
MAKE THE COOKIE: In a large mixing bowl, cream the butter with an
½ cup (105 g) granulated sugar
½ cup (120 g) packed brown sugar
1 large egg
½ tsp vanilla extract
1½ cups (210 g) all-purpose flour
electric mixer on high speed until creamy. Add the peanut butter and mix
until it’s creamed with the butter. Add the granulated and brown sugars, and
mix until well creamed together with the butters. Scrape the sides of the
bowl as needed. Add the egg and vanilla and mix until just combined. Add
the flour, baking powder, and salt, and mix just until the last dry streaks
disappear into the dough. Add the oats, M&M'S, and chocolate chips last,
and mix just until they’re evenly incorporated throughout the dough.
½ tsp baking powder
Press the dough evenly into your prepared pan. Top with a handful of extra
M&M'S and chocolate chips.
¼ tsp salt
BAKE: Bake for 19 to 22 minutes. The cookie will look set, and a toothpick
¾ cup (74 g) old-fashioned whole
rolled oats
inserted into the center will come out clean or with some crumbs.
¾ cups (128 g) M&M'S®, plus a
handful extra for topping
½ cup (100 g) milk chocolate chips,
plus a handful extra for topping, and
a second handful or two extra for
serving
4
The One-Bowl Baker
SERVE AND STORE: Melt the extra bit of peanut butter and the extra
handful of chocolate chips and drizzle each over the the warm cookie—it’s
the perfect way to enjoy this! This is best while it’s fresh from the oven,
but leftovers can be stored in an airtight container at room temperature for
2 to 3 days.
HAZELNUT & CHOCOLATE
SLICE AND BAKE
Cookies
Slice and bake cookies are some of my favorite cookies to make! They’re so simple, and they have the
most incredible buttery crisp texture. These cookies are studded with roasted hazelnuts and
chocolate chunks, and they practically melt in your mouth.
Yield: 24 TO 28 COOKIES
13 tbsp (184 g) salted butter,
softened at room temperature
¾ cup (180 g) packed brown sugar
1 large egg
2 tsp vanilla extract
2 cups (280 g) all-purpose flour
¹/8 tsp salt
6 ounces (170 g) semi-sweet
chocolate, chopped, plus 4 ounces
(113 g) more for drizzling on the
cookies
¾ cup (106 g) hazelnuts, shelled and
chopped
Coarse sugar, for rolling
Flaky sea salt (I like Maldon brand),
for serving
ROAST THE HAZELNUTS: Preheat your oven to 350°F (180°C). Spread
the hazelnuts on a pan, and roast for 3 minutes. Remove the pan from
the oven and toss the hazelnuts. Return to the oven for 3 more minutes.
They should be lightly browned. Set aside to cool while you mix up the
cookie dough.
MAKE THE COOKIE DOUGH: In a large mixing bowl, cream the softened
butter with an electric mixer. Add the sugar and mix until well creamed
with the butter. Add the vanilla and egg and mix until just combined. Add
the flour and salt and mix until just combined. Add the roasted hazelnuts
and chopped chocolate and mix until distributed throughout the dough.
CHILL: Divide the dough into two equal sections, and shape each into a log
about 8 to 9 inches (20 cm to 23 cm) long and 2 to 3 inches (5 to 8 cm)
wide. Add the coarse sugar to a plate, and roll each log through it to coat in
the sugar. Wrap each log tightly in plastic wrap and place inside of two
drinking glasses laid on their sides, so the dough is encapsulated inside the
glasses. This helps keep the cookies round while they chill.
Chill the dough for at least 2 hours in the fridge (or up to 2 days) or for 1 hour
in the freezer. (If you freeze the dough for 1 hour, but aren’t quite ready to
bake, move the dough to the fridge so the cookies don’t freeze solid on you.)
BAKE: Preheat your oven to 350°F (180°C). Line a few baking sheets with
Tip: I bought pre-chopped
and shelled hazelnuts.
I definitely recommend that
to keep things easy!
parchment paper. Slice each log into 12 to 14 cookies using a serrated knife
(this helps cut through the chocolate chunks). Place the sliced cookies on
your prepared cookie sheet, leaving a couple inches between each cookie.
Bake one sheet of cookies at a time, keeping the others covered with a
kitchen towel in the fridge until you're ready to bake. Bake the cookies for
13 to 16 minutes. The cookies will be slightly firm and lightly browned
around the edges. Let the cookies cool on the cookie sheet for a few
minutes. Transfer them to a cooling rack and drizzle with melted chocolate.
Add a sprinkle of flaky sea salt, if you like.
SERVE AND STORE: Enjoy immediately! Store cookies in an airtight
container at room temperature for up to 5 days. The dough can be kept in the
freezer for up to 3 months. Let it thaw in the fridge overnight before using.
Bonus Recipes
7
EASY STRAWBERRY
Turnovers
These Strawberry Turnovers remind me of those toaster strudel pastries we had when we were kids!
This version is even more delicious, and they’re a breeze to make at home, thanks to a little help from
our friend, store-bought puff pastry. The strawberry filling is jammy and sweet, the pastry is crisp,
and the icing is the perfect finishing touch!
Yield: 8 TURNOVERS
FOR TH E ST R AWB E R RY
FI LLI NG
24 ounces (681 g) fresh strawberries,
rinsed, hulled, and quartered
1½ tbsp (21 g) salted butter
½ cup plus 1 tbsp (118 g) granulated
sugar
1½ tbsp (20 g) brown sugar, packed
1½ tsp (10 ml) lemon juice
¾ tsp lemon zest
1½ tsp (10 ml) vanilla extract
1 tbsp (8 g), plus ½ tsp corn starch
FOR T H E PAST RY
One package store-bought puff
pastry, thawed according to package
directions (I like to thaw it in the
fridge, overnight)
1 large egg, for egg wash
Coarse sugar, for topping
FOR T H E G L AZ E
(This is the Infinitely Adaptable
Glaze recipe from my cookbook!)
1¼ cups (135 g) powdered sugar
2 tbsp (30 ml) milk
½ tsp vanilla extract
8
The One-Bowl Baker
MAKE THE STRAWBERRY FILLING: Add the butter to a medium
saucepan over medium low heat, and melt. Add all remaining filling
ingredients to the pan. Stir everything together well, cover and let cook for
10 minutes. Give it a stir, then cover and cook for 5 more minutes. Give it
one more stir, then remove the pan from the heat and set in the fridge to
cool (and thicken up) for 1 hour.
ASSEMBLE THE TURNOVERS: Preheat your oven to 400°F (200°C).
Line two baking sheets with parchment paper. Work with one sheet
of puff pastry first, keeping the other in the fridge until you’re ready to use
it. Lightly flour your counter and roll out the dough, until it’s about
12 inches x 12 inches (31 cm x 31 cm).
Cut the sheet into 4 squares. Place the squares on one of the prepared
pans. Beat the egg in a measuring cup—this is your egg wash. Brush the
edges of each puff pastry square with egg wash. Add 3 tablespoons (45 ml)
of the strawberry filling to one half of each puff pastry square, then fold
the tops over to make a triangle and pinch the edges together well with
your fingertip—this will help ensure they’re sealed, so the filling doesn’t all
leak out.
Pop the pan in the freezer to chill for 5 minutes, or in the fridge for 10 minutes,
and start on the second sheet of puff pastry while the first chills and bakes.
Once the pan of turnovers has chilled, crimp the edges of each turnover
with the tines of a fork, and prick an x in the top of each. Brush the tops of
the turnovers with egg wash, and sprinkle on a little coarse sugar.
BAKE: Bake for 18 to 22 minutes. The puff pastry will be golden brown and
you will see some fruit filling bubbling around the edges. Let them rest on
the baking sheet while you prepare the glaze. (A bit of juice will inevitably
leak out during the bake – don’t fret, that’s normal).
SERVE AND STORE: Whisk together the powdered sugar, milk and vanilla
in a small bowl. Drizzle the glaze over the turnovers while they’re nice and
warm from the oven, and enjoy! These are absolutely best while they’re
fresh from the oven, but leftovers can be stored in an airtight container in
the fridge for 1 to 2 days.
BUCKEYE
Brownies
I broke my own rule with these brownies—they aren’t a one-bowl recipe BUT they’re so good that I
thought they deserved to be in this bonus recipe section! The brownie layer is rich and fudgy, the
peanut butter filling is indulgent and creamy and the chocolate on top is the perfect finishing touch!
Yield: 12 TO 18 BROWNIES
FOR T H E B ROWNI E BASE
1 cup salted butter (2 sticks or 226 g)
4 ounces (113 g) bittersweet
chocolate, roughly chopped
2 cups (420 g) granulated sugar
4 large eggs
2 tsp (10 ml) vanilla extract
1 cup (140 g) all-purpose flour
½ tsp salt
2 tsp (10 ml) water
FOR TH E PE ANU T B U T T E R
FI L LING
½ cup (1 stick or 113 g) salted butter,
softened at room temperature
¾ cup (195 g) creamy peanut butter
2 cups (240 g) powdered sugar
½ tsp vanilla extract
Pinch of salt
FOR TH E CHO COL AT E
TOPPING
1 generous cup (220 g) semi-sweet
chocolate chips
½ cup (1 stick or 113 g) salted butter
PREP: Spray a 9x9 inch (23 cm x 23 cm) pan with nonstick spray and/or
line with parchment paper. Preheat your oven to 325°F (165°C).
MAKE THE BROWNIES: Melt the chopped bittersweet chocolate and butter
together in a large microwave safe bowl, microwaving in 30 second intervals
and stirring between each, until the chocolate is completely melted. Whisk in
the sugar. Add the eggs and vanilla and whisk to combine. Add the flour and
salt, and stir until everything is combined. Stir in the water last. Spread the
batter into your prepared pan.
BAKE: Bake for 48 to 50 minutes. A toothpick inserted into the center will
pull out some thick moist crumbs, and will come out clean around the
edges. Let the brownies cool completely before frosting.
MAKE THE PEANUT BUTTER FILLING: In a medium mixing bowl, cream
the softened butter with an electric mixer. Add the peanut butter and mix
until combined with the butter. Add the powdered sugar, vanilla and a pinch
of salt, and mix until you have a smooth peanut butter frosting. Spread this
over the cooled brownies, and let chill in the fridge for 30 minute to set up a
bit, before adding the chocolate.
MAKE THE CHOCOLATE TOPPING: Melt the chocolate and butter
together in a microwave safe bowl, in 30 second intervals, stirring between
each, until the chocolate is completely melted and smooth. Pour this over
the chilled, peanut butter-topped brownies, and use the back of a spoon to
create some swoops in the chocolate, if desired. Chill the brownies in the
fridge for 1 to 2 hours before serving, so the chocolate can set.
SERVE AND STORE: Slice and enjoy! These are very rich, so I recommend
cutting them a bit smaller (it also helps stretch the yield!). Store the
brownies in the fridge in an airtight container for 4 to 6 days, and let them
sit out a bit at room temp before enjoying.
Make-Ahead Tip: The brownies can be made a day
ahead, cooled at room temperature, then covered and kept at room temp
or in the fridge overnight. Then, frost and top them the next day.
Bonus Recipes
11