I enjoy these hot out of the oven when the chocolate chips are nice and melty. But, they are also great days later!

Ingredients

There is nothing fancy about the ingredients in this recipe. I use a mix of white and brown sugar because I love the taste of brown sugar. If you don’t have any in the house, it’s fine to use all white sugar.

Oatmeal cream pies are soft and chewy oatmeal cookies stuffed with a thick layer of vanilla frosting. They are some of the best sandwich cookies around, ranking right up there with Oreos!

In my homemade version, I preserve the spirit of the plastic-wrapped oatmeal cream pie but upgrade it with better ingredients.

These brookies – chocolate chip cookie brownie bars – deserve a place alongside some of the world’s best mashed up desserts like the cronut (croissant plus donut) and duffin (donut plus muffin).

Brookies are for serious chocolate lovers only. They are wonderfully dense due to the sheer number of chocolate chips used in the recipe – 2 full pounds!

I love how the entire mug cake recipe is prepared inside the mug. You don’t need any extra bowls!

And, the best part about making these microwave chocolate cakes is that you can make just one – you don’t have to make a giant cake or a whole batch of chocolate cupcakes.

Cookie dough makes me feel like a messy girl wearing pigtails, holding beaters, and showing a big grin – all over again! But, not every cookie dough is safe to eat.

The good news is that making it egg-free and totally safe to eat is incredibly easy. I love turning it into cookie dough frosting for cupcakes and cakes and eating it by the scoop, like I do with my peanut butter cookie dough.

My favorite way to eat these cookies is hot out of the oven, waiting just long enough to not burn the roof of my mouth on the molten chocolate. They are also fabulous at room temperature.

They are great with a cold glass of milk – or try them with a mug of warm milk and honey on a cold day!

This recipe is super easy to make, and it works with most cookie dough recipes.

Ingredients

• Chocolate chip cookie dough – You’ll need about 2 cups of cookie dough to make six cupcakes. I highly recommend that you use my brown butter chocolate chip cookie recipe below, but almost any cookie dough you like should work. (See the FAQ section below for more information about which recipes work best.)
• Safe to eat cookie dough – If you plan to make the cookie dough frosting, you’ll want safe to eat cookie dough. You can buy tubs of it at the store or make your own. It has heat-treated flour and no eggs (or only pasteurized eggs) so you won’t get e. coli or salmonella. Important: If you plan to pipe the frosting, don’t add chocolate chips to the cookie dough – they will get stuck in the piping tip.
• Milk – You’ll need to thin out the safe to eat cookie dough so that it can be piped as frosting. The amount of milk you’ll need varies based on the recipe you choose, but I used 1/2 cup in mine.

How It’s Made

Fill your liners almost all of the way to the top since the cupcakes won’t rise much during the bake.

Cuisinart sponsored this post and I truly appreciate the opportunity to have worked with them on this fun creation!

Do you know what’s better than a quesadilla? A chocolate chip cookiedilla stuffed with marshmallow and chocolate chips!

I asked on Facebook about your period cravings and based this pie on what the results of that ask were. I’m here to help!

What I love about this chocolate chip cookie baking tip is that it works with any chocolate chip cookie recipe, magically transforming that chocolate chip cookie into something better.

Here’s the secret: