Dubai chocolate is all over the internet, whether it's TikTok, Instagram, or YouTube, it's there. And of course, I had to try it to understand what the craze is about. This Dubai chocolate brownie is one of my easy versions that doesn't require any stovetop work but achieves similar results.

These Dubai brownies have that fudgy chocolate base with a crisp pistachio layer that adds nutty flavor and crunch. The thick chocolate topping seals everything in, and the green drizzle on top gives it that signature look everyone recognizes from the viral videos. Every bite has texture and richness without being too heavy.

This is perfect when you want to join in on a food trend without spending hours in the kitchen or hunting down specialty ingredients. Takes only 35 minutes total including baking time, and using a boxed brownie mix keeps it simple while still delivering that impressive layered look.

When I first saw Dubai chocolate everywhere online, I was skeptical about whether it was actually worth the hype or just another internet trend that looked better than it tasted. But after making this brownie version and trying it myself, I finally understood why everyone was obsessed. The combination of chocolate, pistachio, and that crispy cereal layer is genuinely addictive.

My kids saw me making it and recognized it immediately from videos they'd seen, which made them even more excited to try it. I thought it would take them a week or so to ask for it again, but it only took three days for my daughter to sweetly ask me to make the "yummy Dubai brownie," and of course, I happily oblige.

Ingredients

Boxed brownie mix is the base of this Dubai brownie. Using a box mix keeps the texture consistent and fudgy without extra measuring. Since the toppings add sweetness and crunch, a classic chocolate brownie mix works best, though a dark chocolate version will give you deeper flavor.

The pistachio layer is what sets this apart. Pistachio nut butter adds richness and smooth, nutty flavor that pairs well with chocolate. Mixing it with crushed bite-size shredded wheat cereal creates texture and structure, giving you that crisp contrast against the soft brownie base. If you can't find pistachio butter, you could use almond butter, but the flavor will be different and less distinct.

Chocolate almond bark forms the thick top layer. It melts smoothly and sets firmly, creating a clean, sliceable finish once chilled. The green candy wafers are mainly for color and decoration. They add subtle sweetness and give the brownies their signature look without overpowering the chocolate and pistachio layers.

See the recipe card for exact quantities.

How to Make Dubai Chocolate Brownies?

These dubai brownies come together in layers, starting with a simple brownie base and finishing with a crisp pistachio topping and chocolate shell. Let each layer set properly so the final bars slice cleanly.

Bake the Brownie Base

Prepare the boxed brownie mix according to the package directions. Line an 8×8-inch baking dish with parchment paper, leaving some overhang on the sides to make lifting easier later.

Pour the batter into the prepared pan and bake following the temperature and timing listed on the box. Once baked, remove from the oven and allow the brownies to cool completely in the pan. This step is important so the pistachio layer does not melt into the warm brownies.

Make the Pistachio Crunch Layer

In a large bowl, crush the shredded wheat cereal using the bottom of a glass or measuring cup. Crush it into small pieces but not powder. You want some texture remaining.

Add the entire jar of pistachio nut butter to the crushed cereal and mix until fully combined. The mixture should be thick and evenly coated.

Spread this pistachio mixture evenly over the cooled brownies, pressing it down gently into a smooth layer.

Add the Chocolate Layer

Place the chocolate almond bark in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until fully melted and smooth.

Pour the melted chocolate over the pistachio layer and spread it evenly with a spatula, making sure it reaches the edges.

Drizzle and Set

Melt the green candy wafers in a microwave-safe bowl using short intervals, stirring until smooth. Transfer the melted candy into a small zip-top bag and snip off a tiny corner.

Drizzle the green candy over the chocolate layer before it hardens.

Place the pan in the refrigerator for several minutes, just until the chocolate is fully set and firm.

Slice and Serve

Lift the brownies out of the pan using the parchment paper. Place on a cutting board and slice into squares using a sharp knife. Serve once the chocolate has fully hardened.

Storage

Store the dubai brownies in an airtight container at room temperature for 2–3 days. Keep them in a cool, dry place away from direct heat so the chocolate topping stays firm.

If your kitchen is warm, you can refrigerate them to prevent the chocolate from softening. Let them sit at room temperature for about 10–15 minutes before serving so the layers are easier to bite into.

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Dubai Chocolate Brownie Recipe

Fudgy Dubai chocolate brownies topped with a crisp pistachio cereal layer, smooth chocolate shell, and signature green drizzle. Viral-inspired and easy to make.

Course Dessert, Snacks

Cuisine American

Keyword dubai chocolate brownie recipe

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 5 servings

Calories 1063kcal

Ingredients

• Your favorite boxed brownie mix
• 1 ½ cup of bite size shredded wheat cereal
• 6.5 oz jar of pistachio nut butter
• 24 oz chocolate almond bark
• 1 cup of green candy wafers

Instructions

• In a medium size bowl prepare the brownies according to the back of the box. Preheat the oven according to the box as well and bake in a 8x8 baking dish lined with parchment paper.
• Let the brownies completely cool. Crush the shredded wheat in a large bowl with the bottom of a cup. Mix the entire jar of the pistachio butter with the shredded wheat.
• Spread the mixture all on top of the brownies evenly. Melt the chocolate almond bark in a microwave safe bowl and spread all on top of the pistachio wheat mixture evenly.
• Melt the green candy wafers in a microwave safe bowl and once melted transfer to a small ziplock bag. Cut the end off the bag and drizzle it all over top of the chocolate before it hardens.
• Set the brownies in the fridge for a few minutes until the chocolate is hard. Lift the brownies out the baking dish by lifting the parchment paper up. Slice and enjoy!

Notes

 

 

Nutrition

Calories: 1063kcal | Carbohydrates: 112g | Protein: 15g | Fat: 73g | Saturated Fat: 34g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 27g | Sodium: 46mg | Potassium: 723mg | Fiber: 13g | Sugar: 84g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 168mg | Iron: 5mg

The post Dubai Chocolate Brownie Recipe appeared first on My Mocktail Forest.

Growing up, I was never drawn to chocolate-on-chocolate cookies. They often felt excessive, either too sweet or muddled, with flavors competing instead of working together. For a long time, I skipped them altogether because stacking chocolate on chocolate rarely felt necessary.

That perspective shifted once I started paying closer attention to balance. When sweetness is restrained and the chocolate itself carries more depth, double chocolate cookies start to make sense. These Crumbl copycat dark dream cookies reflect that approach. They’re rich without tipping into excess, soft in the center, and structured enough that the chocolate comes through clearly instead of overpowering everything else.

I bake these when I want a cookie that makes a statement but still feels controlled, usually for small gatherings or for people who insist they “don’t usually like chocolate cookies.” They’re quick enough to fit into a busy day, which means I can make them without turning baking into an all-afternoon commitment.

The first time I pulled these from the oven, they looked exactly like the kind of cookie I’d avoided for years. One bite was enough to change that. Since then, this recipe has been my default whenever I want to show that double chocolate cookies don’t have to be overwhelming to be worth making.

If you live with chocolate chip lovers like my kids, we also love this
easy chocolate chip muffins recipe. They come out so moist!

Ingredients

Brown sugar and granulated sugar together make the base for these Crumbl copycat dark dream cookies. Brown sugar adds moisture and chew, which is key for getting that soft, fudgy center, while white sugar helps them spread just enough and gives you lightly crisp edges.

Cocoa powder gives these cookies their deep chocolate flavor. Using good-quality unsweetened cocoa powder makes a noticeable difference, creating rich color and intense chocolate taste without making them too sweet. Pairing cocoa powder with semi-sweet chocolate chips reinforces that dark chocolate profile throughout the cookie.

Butter and one egg create the structure while keeping the dough soft and thick. Softened butter is important so it creams smoothly with the sugars, which helps prevent dense texture. Vanilla might seem subtle, but it rounds out the chocolate flavor and keeps it from tasting flat.

Flour, baking soda, and salt balance everything out. The baking soda gives the cookies just enough lift without making them cakey, while salt sharpens the chocolate flavor and keeps the sweetness in check.

See the recipe card for exact quantities.

How to Make Crumbl Copycat Dark Dream Cookies?

These Crumbl copycat dark dream cookies are rich, soft, and packed with chocolate in every bite. Made with cocoa powder and plenty of chocolate chips, they bake up thick with fudgy centers and slightly crisp edges.

Preheat the Oven and Prepare the Pans

Preheat the oven to 350°F (175°C). Line several baking sheets with parchment paper and set them aside. This helps prevent sticking and allows the cookies to bake evenly.

Cream the Butter and Sugars

In the bowl of a stand mixer, add the softened butter, brown sugar, and granulated sugar. Mix on medium speed until the mixture is smooth and well combined. Scrape down the sides of the bowl as needed to make sure everything is evenly mixed.

Add the Egg and Vanilla

Add the egg and vanilla extract to the bowl. Mix until fully incorporated, stopping to scrape down the sides of the bowl so the dough stays smooth.

Mix in the Dry Ingredients

Add the flour, cocoa powder, baking soda, and salt to the bowl. Mix on low speed until the dough comes together. Scrape down the sides of the bowl as needed to ensure there are no dry spots.

Add the Chocolate Chips

Fold in about half of the chocolate chips until evenly distributed throughout the dough. This keeps chocolate in every bite without overwhelming the dough.

Portion and Shape the Dough

Bake and Cool

Bake the cookies in the preheated oven for 10 to 12 minutes, or until the centers are set and the edges look slightly firm. Remove from the oven and allow the cookies to cool on the baking sheets, where they will continue to set as they cool.

Serve and Enjoy!

These Crumbl dark dream cookies are now ready to serve! Enjoy your chocolate on chocolate cookies!

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. Let the cookies cool completely before storing to maintain their texture and prevent condensation.

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Crumbl Copycat Dark Dream Cookies

Crumbl copycat dark dream cookies with rich cocoa and chocolate chips, soft centers and crisp edges, easy to bake and perfect for chocolate lovers.

Course Dessert, Snacks

Cuisine American

Keyword crumbl copycat dark dream cookies

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 11 cookies

Calories 316kcal

Ingredients

• ½ cup unsalted butter softened
• ¾ cup brown sugar
• ¼ cup sugar
• 1 egg
• 1 tablespoon vanilla
• 1 ⅓ cup flour
• ½ cup cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup semi-sweet chocolate chips divided

Instructions

• Preheat the oven to 350 degrees.  Line a few baking sheets with parchment and set aside.
• In the bowl of a stand mixer, combine the softened butter and sugars.  Cream until smooth
• Add in the egg and vanilla, mix well - scraping the sides often.
• Add in the flour, cocoa, baking soda and salt.  Mix thoroughly, scraping the sides as needed.
• Add in about half of the chocolate chips and fold until thoroughly mixed.
• Using a large ice cream scoop, divide the cookie dough between the baking sheets.
• Gently flatten into a disc.  Add the remaining chocolate chips to the tops of each cookie, gently pressing to stick.
• Bake in the preheated oven for 10-12 minutes or until the centers are set.  Allow to cool on the baking sheets.

Notes

 

 

Nutrition

Calories: 316kcal | Carbohydrates: 42g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 38mg | Sodium: 169mg | Potassium: 198mg | Fiber: 3g | Sugar: 25g | Vitamin A: 288IU | Calcium: 35mg | Iron: 2mg

The post Crumbl Copycat Dark Dream Cookies appeared first on My Mocktail Forest.

I already have my share of chocolate-flavored mocktails that I make whenever I'm in the mood for a chocolate drink, so when I first came across this one, I wasn't fully sold. Chocolate paired with cranberry felt like it could go either way, and I wasn't sure if it was something I'd actually want to serve to other people. I liked it enough for myself, but I wasn't convinced it would make it past a quiet test run.

Chocolate drinks usually need something to keep them from feeling too thick or one-note sweet, and that's where the tart fruit comes in. The cranberry cuts through the richness without turning the whole thing into juice with cocoa mixed in. Getting the ratio right matters because too much on either side and you lose the balance, it either tastes like hot chocolate with a weird aftertaste or cranberry juice trying to pretend it's a dessert drink. The dairy rounds everything out and keeps the texture smooth instead of grainy, which happens if you add cocoa directly to cold liquid without something to help it blend.

What changed my mind was handing a glass to my husband. He took a sip, paused, then went back for another and said I had to make my sister try it the next time she came over. That was enough to make me look at it differently.

The more I made it, the more it grew on me, and now it's one of those recipes I keep coming back to even though I was skeptical in the beginning. It comes together in about 10 minutes, which makes it easy to try without committing to a whole evening in the kitchen. I usually make this when I want a dessert-style drink without baking anything, especially around Valentine's Day or when I'm putting together a small spread at home.

Ingredients

Cranberry juice gives this mocktail its deep red color and slightly sharp edge that keeps it from being too sweet. Using cranberry juice instead of food coloring or syrup keeps the color natural while adding contrast to the richer ingredients.

Cocoa powder brings in that red velvet feel. A small amount adds chocolate depth without making the drink heavy or bitter. Sifting it before blending helps it dissolve smoothly and prevents clumps. Vanilla syrup and vanilla extract work together here, adding sweetness and rounding out the cocoa so it tastes balanced instead of flat. If you don't have vanilla syrup, simple syrup works, but the vanilla extract becomes more important to keep that dessert-like profile.

Milk ties everything together and softens the sharper notes from the cranberry and cocoa. Dairy milk gives you the creamiest result, while non-dairy options like oat or almond milk keep the texture lighter and still blend well. Whipped cream and sprinkles are optional, but they lean into the festive presentation and make the mocktail feel more like a special-occasion drink without changing the base flavor.

See the recipe card for exact quantities.

How to Make Valentine Red Velvet Chocolate Martini Mocktail?

This red velvet chocolate martini mocktail comes together quickly with a blended base and a short chill. It's perfect for a nice Valentine's Day drink or just a special night with at home.

Blend the base

Add the cranberry juice, cocoa powder, vanilla syrup, vanilla extract, and milk to a blender. Blend until completely smooth, making sure the cocoa powder is fully incorporated with no dry pockets.

Chill the drink

Pour the blended mixture into a shaker filled with ice. Shake well for several seconds until the outside of the shaker feels cold. This step chills the drink evenly and improves the texture.

Strain and serve

Strain the mocktail into two martini glasses. Straining removes excess ice and keeps the drink smooth and consistent.

Garnish

Top each glass with a small dollop of whipped cream. Finish with red sprinkles or a light dusting of cocoa powder, depending on the look you prefer.

Serve immediately

Serve right away while the mocktail is well chilled and the garnish is fresh.

From Mocktail to Cocktail

To turn this red velvet chocolate martini mocktail into a cocktail, I follow the same steps but add alcohol to the blender before chilling. Vodka works best here because it keeps the flavor clean and lets the cocoa and vanilla stay front and center. If you want something richer, vanilla vodka also fits well.

I usually add about 1½ ounces of vodka per serving, then blend, shake with ice, and strain as usual. Everything else stays the same, including the whipped cream garnish and serving it immediately while cold.

The Forest is Full of Mocktails

If you’re serving a valentine red velvet chocolate martini mocktail and want a few complementary drinks on the table, there are several options that keep the dessert-style feel without being heavy. The non-alcoholic chocolate martini mocktail stays close in flavor but strips things back to a cleaner chocolate profile, while the frozen chocolate mocktail recipe works well if you want something colder and more playful. Both pair nicely with small desserts or can stand in as an after-dinner drink.

For contrast, fruit-forward drinks help balance the richness. The non-alcoholic cherry martini mocktail brings a deeper fruit note that still feels fitting for an evening setting, while the raspberry mocktail keeps things lighter and brighter. If you’re serving a mixed crowd, the shirley temple mocktail recipe adds a familiar option that works for all ages and keeps the menu relaxed.

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Valentine Red Velvet Chocolate Martini Mocktail

Valentine red velvet chocolate martini mocktail with cranberry, cocoa, and vanilla, blended smooth for an easy, festive dessert drink.

Course Drinks

Cuisine American

Keyword valentine red velvet chocolate martini mocktail

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Calories 220kcal

Ingredients

• 1 cup cranberry juice
• 1 tablespoon cocoa powder
• ¼ cup vanilla syrup or simple syrup
• 1 teaspoon vanilla extract
• ½ cup milk dairy or non-dairy
• Ice cubes
• Whipped cream for garnish
• Red sprinkles or cocoa powder optional, for garnish

Instructions

• In a blender, combine the cranberry juice, cocoa powder, vanilla syrup, vanilla extract, and milk. Blend until smooth.
• Pour the mixture into a shaker filled with ice and shake well to chill.
• Strain the mocktail into two martini glasses.
• Top each glass with a dollop of whipped cream and finish with red sprinkles or a light dusting of cocoa powder.
• Serve immediately.

Notes

 

 

Nutrition

Calories: 220kcal | Carbohydrates: 51g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 51mg | Potassium: 256mg | Fiber: 1g | Sugar: 49g | Vitamin A: 156IU | Vitamin C: 12mg | Calcium: 94mg | Iron: 2mg

The post Valentine Red Velvet Chocolate Martini Mocktail Recipe appeared first on My Mocktail Forest.

Truffles are my favorite sweet treats whenever I go to get-togethers or parties, that's why they're a staple when I'm hosting.

The thing about homemade truffles is they need to be firm enough to hold their shape but still melt in your mouth, and that balance lives or dies by how long you chill them. Not long enough and they're too soft to roll without turning into a sticky disaster. Too long and they get hard and crack when you try to shape them. I've found that somewhere between 45 minutes to an hour in the fridge is where the filling gets workable, and once they're rolled, the coating needs to be just warm enough to flow but not so hot that it melts what you've already shaped. Cool hands help too because body heat can soften them faster than you'd think.

When I first brought these to a holiday party, people kept asking where I bought them because they looked so professional. When I told them I made them at home with just a few ingredients, everyone wanted the recipe. My friend ate four of them and texted me the next day asking if I had any leftovers because she couldn't stop thinking about them.

After that, these are always on my party menu because they're easy to make ahead, they look fancy on a dessert platter, and people genuinely get excited when they see them. The chocolate mint version is especially popular during the holidays, but honestly, I make them year-round because the combination never gets old. They take about an hour and 15 minutes total with chilling time, and rolling them is actually kind of therapeutic.

Ingredients

Cream cheese makes the base for these chocolate mint cream cheese truffles and gives them that smooth, rich texture. Use fully softened cream cheese so it blends easily without lumps. It creates that classic truffle-style filling that stays creamy once chilled instead of firm or crumbly.

Chocolate chips form the outer coating and bring structure to the truffles. Semi-sweet chocolate works really well because it balances the sweetness of the filling and keeps them from tasting too sugary. If you want a darker finish, dark chocolate chips work for more intense chocolate flavor.

Crème de menthe syrup gives these truffles their signature mint flavor. Using syrup instead of extract keeps the mint smooth and evenly distributed without tasting harsh.

Crushed chocolate wafers add subtle texture and help thicken the filling so it's easy to roll. Powdered sugar adds a touch of sweetness and also helps firm up the mixture, making the truffles easier to shape and giving them that soft, melt-in-your-mouth center once chilled.

See the recipe card for exact quantities.

How to Make Chocolate Mint Cream Cheese Truffles?

These chocolate mint cream cheese truffles are rich, smooth, and easy to make with just a handful of ingredients. With a creamy mint filling and a chocolate coating, they are perfect for holidays, parties, or anytime you want a simple no-bake treat.

Melt the Chocolate

Melt the chocolate chips using your preferred method. The microwave works well here. Heat the chocolate in a microwave-safe bowl in 20 to 30 second intervals, stirring between each round, until fully melted and smooth. Set aside to cool slightly so it is warm but not hot.

Make the Truffle Filling

Scrape down the sides of the bowl as needed to make sure everything is fully incorporated.

Chill the Mixture

Cover the bowl and place it in the refrigerator for about 1 hour. Chilling firms up the mixture, making it easier to roll into balls without sticking.

Shape the Truffles

Once chilled, scoop out small portions of the mixture and roll them into balls about 1 inch in diameter. If the mixture becomes too soft while working, return it to the refrigerator for a few minutes.

Prepare the Coating

Coat and Serve

Roll each truffle ball in the chocolate wafer and powdered sugar mixture until fully coated. Serve immediately or refrigerate until ready to serve. Store chilled for the best texture.

Storage

Store the truffles in an airtight container in the refrigerator, as the cream cheese filling requires refrigeration. For the best taste and texture, enjoy them within 1 to 2 days.

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Chocolate Mint Cream Cheese Truffles

Chocolate mint cream cheese truffles with a smooth minty center and rich chocolate coating that melt in your mouth and are perfect for parties.

Course Dessert, Snacks

Cuisine American

Keyword chocolate mint cream cheese truffles

Prep Time 15 minutes minutes

Chill Time 1 hour hour

Servings 30 truffles

Calories 15kcal

Ingredients

• 1 12 oz. package of chocolate chips
• 2 8 oz packages of cream cheese, softened
• ¼ cup creme de menthe syrup
• ½ package chocolate wafers about 15
• 2 tablespoon powdered sugar

Instructions

• Melt the chocolate chip via method of choice. I just used the microwave.
• In a large bowl combine the melted chocolate, cream de menthe, and softened cream cheese.
• Use a hand mixer and blend until smooth.
• Cover and chill in the refrigerator for one hour.
• Form mixture into balls approximately 1 inch in diameter.
• In a food processor or blender, blend the chocolate wafers until fine crumbs form.
• Roll balls into the chocolate wafers and powdered sugar.
• Serve immediately or refrigerate until ready to serve.

Notes

 

 

Nutrition

Calories: 15kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Cholesterol: 0.1mg | Sodium: 2mg | Potassium: 0.4mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 1IU | Calcium: 2mg | Iron: 0.004mg

The post Easy Chocolate Mint Cream Cheese Truffles appeared first on My Mocktail Forest.

I was a big fan of bark treats when I was a teenager, and when I started my food blog, I was sure I wanted to make bark recipes. I've already done a white chocolate bark with cranberry and pistachio that's festive for the holidays, and I decided to make this salted caramel pretzel bark because I have a little girl who loves mini pretzels and I wanted to surprise her with a treat that I love and know she'll love.

The combination of salty, crunchy pretzels with smooth caramel and chocolate works perfectly together. The caramel is buttery and rich, the chocolate adds sweetness, and the flaky sea salt on top makes everything taste more intense. It breaks into these satisfying shards that have a little bit of everything in each piece.

I make this when I need something quick for parties or when I want to give someone a homemade gift that looks like I put in effort. It only takes around an hour and a half total with chilling time, and most of that is just waiting for it to set in the fridge.

When I first made this for Lin, my daughter, I didn't tell her what I was making. I just let her see the pretzels on the counter and kept the rest a surprise. When it was done and I broke off a piece for her to try, she got so excited and immediately reached for another one. She kept saying "more pretzels please" and pointing at the pan. Now whenever she sees mini pretzels, she asks if we're making "the special pretzels," and honestly, I love that this treat connects something she already loves with something I've loved since I was younger.

Ingredients

Mini pretzels give this salted caramel pretzel bark that perfect salty crunch. Their shape and size hold up under all the caramel and chocolate without getting soggy, and smaller pretzels make it easier to break into pieces later. You can use any pretzel shape you have.

The caramel layer is made from granulated sugar, butter, and heavy cream. These simple ingredients turn into this rich, buttery sauce when you cook them together. Using butter with at least 82% fat keeps the caramel smooth and glossy instead of separated. If you want darker, deeper flavor, cook the caramel a bit longer before adding the cream.

Milk chocolate bars get melted over the top to create that soft, glossy finish that contrasts with the crispy pretzels. You can use semi-sweet or dark chocolate if you want it less sweet. Flaky sea salt sprinkled at the end makes the caramel flavor pop and adds this subtle crunch that balances out all that richness.

Step-by-step Instructions

This salted caramel pretzel bark is a simple treat that combines the crunch of pretzels, smooth chocolate, and buttery caramel with a touch of sea salt. It’s perfect for parties, gifts, or an easy homemade snack.

Make the Caramel

In a heavy-bottomed saucepan, melt the sugar over medium heat. Stir occasionally as it begins to liquefy and turn golden brown. Once fully dissolved, carefully add the butter and whisk until smooth and combined. Slowly pour in the heavy cream, whisking constantly as the mixture bubbles up. Bring the caramel to a gentle boil and cook for 1–2 minutes, stirring the whole time. Remove from heat and set aside.

Prep the Baking Sheet

Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or aluminum foil. This step makes cleanup easier and keeps the bark from sticking to the pan once cooled.

Arrange the Pretzels

Spread the pretzels across the prepared baking sheet in a single, even layer. Try to fill as much space as possible without overlapping them, this creates a sturdy base for your bark.

Add the Caramel

Carefully pour the hot caramel evenly over the pretzels. Use a spatula or spoon to gently spread it, making sure all pretzels are lightly coated.

Bake the Base

Place the sheet in the oven and bake for about 5 minutes. This helps the caramel set slightly and soak into the pretzels, giving them a crisp texture once cooled.

Melt the Chocolate

While the caramel bakes, melt your chocolate. Place chocolate bars or chips in a heatproof bowl set over simmering water (double boiler method), stirring until smooth. Alternatively, melt in the microwave in 20-second intervals, stirring between each burst until fully melted.

Top the Bark

Remove the pretzel-caramel base from the oven. Drizzle or spread the melted chocolate over the top, depending on your preference. A full coating creates a more solid bark, while a drizzle gives a lighter touch.

Finish with Toppings

Sprinkle flaky sea salt evenly over the top for that classic sweet-and-salty flavor. If you like extra crunch, add chopped nuts or crushed pretzels at this stage.

Chill and Set

Refrigerate the baking sheet for at least 1 hour, or until the bark is completely set and firm to the touch.

Break and Serve

Once firm, lift the bark from the tray and break it into pieces. Serve immediately for everyone to try!

Storage

Store the salted caramel pretzel bark in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks. If you prefer a firmer texture, keep it chilled; for a softer bite, store it at room temperature in a cool, dry place.

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Salted Caramel Pretzel Bark

Sweet and salty caramel pretzel bark with buttery caramel, milk chocolate, and sea salt. Perfect for gifting or an easy party treat.

Course Dessert, Snacks

Cuisine American

Keyword salted caramel pretzel bark

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 12 servings

Calories 274kcal

Ingredients

• 200 g mini pretzels about 7 oz
• 200 g granulated sugar 1 cup
• 100 g unsalted butter 82% fat (7 tbsp)
• 180 g heavy cream 30% fat (¾ cup)
• 3 x 100 g milk chocolate bars broken into pieces (10.5 oz total)
• Flaky sea salt for topping
• Optional: chopped nuts

Instructions

Make the Caramel

• In a heavy-bottomed saucepan, melt the sugar over medium heat until fully dissolved and golden. Stir in the butter until combined. Pour in the cream, whisk until smooth, and bring to a boil. Cook 1–2 minutes, stirring constantly.

Prep the Baking Sheet

• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper or foil.

Arrange the Pretzels

• Spread pretzels in a single layer across the prepared sheet.

Add the Caramel

• Pour hot caramel evenly over the pretzels, spreading gently to cover.

Bake

• Bake for 5 minutes to let the caramel soak into the pretzels.

Melt the Chocolate

• Meanwhile, melt chocolate bars in a heatproof bowl over simmering water (or microwave in short bursts), stirring until smooth.

Top the Bark

• Remove pretzel base from oven and drizzle melted chocolate over the surface in a zigzag or full coating.

Finish

• Sprinkle with flaky sea salt and optional chopped nuts.

Chill

• Refrigerate for 1 hour or until fully set.

Break and Serve

• Break into shards and serve, or store in an airtight container.

Notes

 

 

Nutrition

Calories: 274kcal | Carbohydrates: 35g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 213mg | Potassium: 74mg | Fiber: 1g | Sugar: 21g | Vitamin A: 429IU | Vitamin C: 0.4mg | Calcium: 18mg | Iron: 1mg

The post Salted Caramel Pretzel Bark appeared first on My Mocktail Forest.

If I'm making a freakshake series, I'm for sure going to make a chocolate one, and this can actually be made in two ways: one with full-blown sweets, and one with salty pretzels and nuts to balance everything out. The former is designed for the kids and anyone who has a sweet tooth, and the latter is customized for me and my husband, who loves a good salty touch on a sweet drink.

This chocolate freakshake has that thick, creamy texture with intense chocolate flavor that's rich and indulgent. I have two options when decorating the rims: crunchy and salty for contrast, or cookie-loaded for pure sweetness. The toppings can go either way too, with salty elements that cut through all that chocolate or extra sweets piled high.

I make this when we want a rich chocolate drink that's also over-the-top, especially when the kids are having friends over or when my husband and I want our own adult version. It takes about 20 minutes total with decorating and chilling time, and having two different rim options means everyone gets exactly what they want.

The first time I made both versions side by side, my kids immediately grabbed the Oreo-rimmed glasses while my husband and I went for the peanut and pretzel ones. He took one sip and said the salty crunch was exactly what the chocolate needed to keep it from being too heavy. Now whenever we're making freakshakes, we automatically do both versions because we know the kids want theirs loaded with cookies while we prefer that salty-sweet balance that makes it feel less like a sugar bomb.

Ingredients

Chocolate ice cream gives this chocolate freakshake that rich, creamy base with deep chocolate flavor throughout. Whole milk blends everything smoothly and makes it pourable, but you can adjust how much you use depending on whether you want it thicker or thinner.

For decorating and adding texture, chocolate cookies and mini Oreos make it look over-the-top and fun, while chocolate bars and chocolate sauce ramp up the chocolate intensity. Pretzels and peanuts go on the rim or as toppings to add crunch and that salty contrast to all the sweetness. Whipped cream tops everything off and creates that fluffy layer that holds all the toppings in place.

See the recipe card for exact quantities.

Step-by-step Instructions

This chocolate freakshake is a rich, fun, and visually striking treat that’s perfect for chocolate lovers or special occasions. With two rim options: peanuts for a crunchy, salty contrast or mini Oreos for a playful cookie touch, it’s as fun to decorate as it is to drink.

Melt the Chocolate

Start by melting the chocolate bars until smooth. You can do this in the microwave in short 20–30 second intervals, stirring between each, or use a double boiler on the stove for more controlled melting. The melted chocolate will be used to coat the rims of the glasses and help the decorations stick securely.

Prepare the Peanut Rim

Dip the rim of one milkshake glass into the melted chocolate, making sure it is fully coated. While the chocolate is still soft, press peanuts onto the rim so they adhere. This creates a crunchy, salty contrast to the sweet chocolate.

Prepare the Oreo Rim

For the second glass, dip the rim into the melted chocolate and carefully attach whole mini Oreos around the edge while the chocolate is soft. This version gives a cookie-focused decoration that is both playful and visually striking. Place both glasses in the refrigerator for 5–10 minutes to let the chocolate set and secure the decorations.

Blend the Shake

In a blender, combine the chocolate ice cream and milk. Blend until the mixture is smooth and thick. Taste the shake and adjust the consistency as needed: add more milk for a thinner shake or more ice cream for a thicker texture.

Pour the Milkshake

Carefully pour the chocolate shake into each prepared glass, making sure not to disturb the decorated rims. Fill the glasses near the top to leave space for whipped cream and garnishes.

Add Whipped Cream

Top each milkshake with a generous swirl of whipped cream. The whipped cream adds a light, airy layer that contrasts with the dense chocolate shake and acts as a base for additional toppings.

Garnish the Shake

Decorate the whipped cream with pretzels, extra cookies, and chunks of chocolate. For a dramatic effect, drizzle chocolate sauce over the whipped cream and down the sides of the glass. Arrange the toppings so they are secure and visually appealing.

Serve Immediately

Serve the chocolate freakshake right after assembling. This makes sure the ice cream is at its creamiest, the chocolate rims are intact, and the toppings remain fresh and eye-catching.

Other Drinks to Try

If you enjoy the rich, chocolatey experience of the chocolate freakshake, I have other drinks that offer a similar indulgent treat. The mocktail frozen mudslide combines creamy chocolate and coffee flavors in a chilled, blended drink, while the non-alcoholic chocolate martini mocktail gives a smooth, elegant chocolate flavor without alcohol.

For coffee-inspired chocolate drinks, the Starbucks double chocolate chip frappuccino copycat recipe offers layers of chocolate and coffee blended into a thick, cold beverage, and the frozen chocolate mocktail is a simple, icy option for chocolate lovers. These drinks pair well with the chocolate freakshake, giving you a variety of rich and visually appealing chocolate beverages to enjoy.

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Chocolate Freakshake (2 Ways)

Thick, creamy, and rich, this chocolate freakshake comes in two ways: one loaded with cookies and one with salty pretzels and peanuts.

Course Dessert, Drinks

Cuisine American

Keyword chocolate freakshake

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2 servings

Calories 1771kcal

Ingredients

• 500 g 4 cups chocolate ice cream
• 240 ml 1 cup milk (whole milk preferred, adjust for thickness)
• Whipped cream or whipped topping for garnish
• 4-6 chocolate cookies like sandwich cookies
• Mini Oreo cookies whole (for decoration)
• 2 chocolate bars
• Chocolate sauce for rim and drizzling
• Pretzels for garnish
• Peanuts crushed or whole, for the rim (variation 1)

Instructions

Step 1: Prepare the Rim

• Melt the chocolate bars in a microwave or over a double boiler until smooth.
• Dip the rim of one milkshake glass into the melted chocolate and immediately coat it with peanuts (for the peanut rim version).
• For the Oreo rim version, dip another glass into the melted chocolate and carefully stick whole mini Oreos around the rim while the chocolate is still soft.
• Let rims set in the fridge for 5–10 minutes so decorations hold firmly.

Step 2: Make the Shake

• In a blender, combine chocolate ice cream and milk. Blend until smooth and thick.
• Taste and adjust: add more milk if you want it thinner, or more ice cream if you want it thicker.

Step 3: Assemble

• Pour the shake into each decorated glass.
• Top generously with whipped cream.
• Add pretzels, extra cookies, and chunks of chocolate as garnish.
• Drizzle chocolate sauce over the whipped cream and down the sides of the glass for a dramatic effect.

Notes

 

 

Nutrition

Calories: 1771kcal | Carbohydrates: 213g | Protein: 35g | Fat: 94g | Saturated Fat: 54g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Trans Fat: 0.02g | Cholesterol: 202mg | Sodium: 764mg | Potassium: 2117mg | Fiber: 14g | Sugar: 170g | Vitamin A: 2509IU | Vitamin C: 4mg | Calcium: 905mg | Iron: 13mg

The post Chocolate Freakshake Recipe (2 Ways!) appeared first on My Mocktail Forest.

The double chocolate chip crème frappuccino was my go-to order during college when I'd already had too much coffee for the day but still needed something sweet and energizing.

Those late study sessions during exam weeks needed a different kind of fuel: something that would give me a boost without adding more caffeine to my already jittery exam-obsessed system!

Most homemade versions I tried either tasted flat and artificial or required specialty ingredients I couldn't afford or with a label with ingredients no one can pronounce.

Years later, I've captured that same rich, chocolate dessert-like taste that got me through finals week.

My secret?

Different chocolate elements! Sauce for richness, cocoa powder for depth, and chocolate chips for texture. Heavy cream creates that signature thickness that makes each sip so creamy and not icy like other frappuccinos.

When I make this at home, I always have to double or even triple the recipe because my kids love it as much as I do and would finish the whole glass in a just few minutes if I left them unsupervised.

With just two minutes of blending, you can get the full (or double *wink*) chocolate experience. The frappuccino tastes professionally made: creamy, cold, intensely chocolaty, using ingredients you probably already have in your kitchen.

Need more Starbucks-style drinks?

Try the Starbucks caramel ribbon crunch frappuccin for something smooth and spiced. On a brighter note, the pineapple passionfruit refresher brings a bit of fresh fruit flavors to your drink rotation!

Ingredient Highlights:

• Chocolate Sauce – The base of this frappuccino's rich flavor. I've found that using a quality chocolate sauce makes all the difference. It creates that deep, velvety base that turns this from a coffee shop knockoff into something genuinely good. If you're in a pinch, melted chocolate mixed with a touch of cream works as a substitute.
• Cocoa Powder – This is what gives our frappuccino that intense chocolate depth that sets it apart from overly sweet versions. I always reach for unsweetened cocoa powder because it adds complexity without competing with the chocolate sauce. Dutch-processed cocoa will give you an even richer color and smoother taste if you have it on hand.
• Semi-Sweet Mini Chocolate Chips – These add texture and are what make each sip exciting. I learned the hard way that mini chips work better than regular-sized ones, they blend more evenly and don't clog your straw. Dark chocolate chips can be substituted if you prefer a more sophisticated, less sweet flavor profile.
• Simple Syrup – A touch of sweetness that ties everything together without the grittiness that granulated sugar would leave behind. I keep a bottle of my homemade simple syrup in my fridge at all times. See what you can use as a substitute for simple syrup.

See the recipe card for exact quantities and full ingredient list.

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Detailed Instructions to Make your Chocolate Frappuccino

The key is getting the right balance between creamy texture and chocolate intensity. I've made this countless times, and the secret is in the blending technique and layering your ingredients properly.

Prepare Your Blender

Add all the main ingredients to your blender. I've learned that adding the liquid first helps everything blend more smoothly.

Blend the Frappuccino

Start blending on medium speed, then increase to high. The mixture will be thick, so you might need to stop and scrape down the sides once or twice. Keep blending until the texture is smooth and creamy, with no visible chunks of ice or chocolate chips.

This usually takes about 45-60 seconds with a good blender.

Check the Consistency

The finished frappuccino should pour easily but still have body to it.

• If it's too thick, add a splash more cream.
• If it's too thin, toss in a few more ice cubes and pulse briefly.

The goal is a texture that's thick enough to drink through a straw without being a milkshake.

Serve and Garnish

Pour the frappuccino into a large cup (Venti size works best). Top generously with whipped cream, then drizzle chocolate sauce over the whipped cream in a decorative pattern. Serve immediately with a wide straw to accommodate any small chocolate chip pieces that made it through the blending.

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Double Chocolate Chip Crème Frappuccino

Make your own copycat Starbucks double chocolate chip frappuccino at home in 10 minutes with rich cocoa, chocolate chips, and whipped topping.

Course Drinks

Cuisine American

Keyword double chocolate chip creme frappuccino

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 serving

Calories 1346kcal

Equipment

• Blender
• Venti Cup

Ingredients

• 3 tablespoons chocolate sauce
• 2 tablespoons cocoa powder
• 3 tablespoons semi-sweet chocolate chips
• 1 cup heavy whipping cream
• 1 tablespoon simple syrup
• 3 cups ice
• Whipped topping for garnish
• Chocolate sauce for garnish

Instructions

• Add ingredients in this order: 1 cup heavy whipping cream, 3 tablespoons chocolate sauce, 2 tablespoons cocoa powder, 3 tablespoons chocolate chips, 1 tablespoon simple syrup, and 3 cups ice to a blender.
• Blend until smooth.
• Pour into a large cup (Venti size).
• Top with whipped topping.
• Drizzle chocolate sauce on top.

Notes

To make more: Double all ingredients.

 

 

Nutrition

Calories: 1346kcal | Carbohydrates: 87g | Protein: 14g | Fat: 110g | Saturated Fat: 68g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 30g | Trans Fat: 0.04g | Cholesterol: 272mg | Sodium: 315mg | Potassium: 808mg | Fiber: 9g | Sugar: 58g | Vitamin A: 3522IU | Vitamin C: 2mg | Calcium: 250mg | Iron: 6mg

The post Double Chocolate Chip Frappuccino (Starbucks Copycat Recipe) appeared first on My Mocktail Forest.

The colder temperatures never stopped me from getting iced drinks, even and especially milkshakes. I love my s'mores latte recipe, but sometimes I crave something thicker and more dessert-like, so whenever I have vanilla ice cream in the freezer, I whip this one up for everyone. It's as much of a treat to me as it is to my kids.

This s'mores milkshake has that thick, creamy consistency with little crunchy bits that give you bursts of sweet, cinnamon flavor as you drink. The chocolate taste is rich and deep without being overwhelming, and there's this subtle vanilla sweetness that makes it taste like you're having actual campfire s'mores.

My kids request this especially when they have play dates and have a few friends over. It only takes about 10 minutes and their reactions are always priceless. These days, everyone at home gets excited when they see me pulling out the blender and ice cream.

The first time I made this, my youngest was completely hooked and claimed the entire glass for herself. She loved it so much that she kept asking me to make her one every day that first week. I had to tell her that having it daily would be too much sugar and we needed to save it for special occasions, so I jokingly told her her teeth would turn black like burnt marshmallows. Now I know to hide the vanilla ice cream if I don't want daily milkshake requests.

Ingredients

Vanilla ice cream makes this milkshake creamy and smooth, and since it's not too strong flavor-wise, it lets all the s'mores tastes shine through. 

Cocoa powder mixed right into the ice cream and milk gives you that chocolate flavor without making it too heavy. I go with Ghirardelli when I can because it tastes deeper and more chocolatey than the generic stuff. Milk keeps it from being too thick so you can actually drink it through a straw.

Graham crackers are essential because they give you that crunchy s'mores texture. I blend most of them into the shake for flavor, but save some pieces for the top so you get that crunch when you're drinking it. Mini marshmallows complete the whole s'mores thing. Some get blended in, and the rest go on top where you can see them.

Whipped topping finishes everything off and gives you that fluffy texture on top that's perfect for sprinkling the leftover graham cracker pieces on. 

See the recipe card for exact quantities.

Step-by-step Instructions

This s’mores milkshake takes the classic campfire flavors of graham crackers, marshmallows, and chocolate and blends them into a rich, creamy drink. It’s easy to make at home and topped with all the fixings for a fun and indulgent treat.

Blend the Milkshake

Add the vanilla ice cream, cocoa powder, 4 of the graham crackers, 10 marshmallows, and the milk into a blender. Blend on high until the mixture is smooth and creamy, making sure all the crackers and marshmallows are fully incorporated. If the shake is too thick, you can add a splash more milk and blend again until it reaches your preferred consistency.

Pour in a Glass

Carefully pour the milkshake into a tall glass. A clear glass works best so you can see the chocolatey texture and toppings.

Add the Garnish

Top the milkshake with a generous amount of whipped topping. Sprinkle a little cocoa powder over the top, then break the remaining graham cracker into small pieces and scatter them across the whipped topping. Place the last 5 marshmallows on top, toast them lightly with a kitchen torch if you want extra s’mores flair.

Enjoy Right Away

Serve the milkshake with a straw and a long spoon so you can enjoy both the creamy drink and the crunchy toppings. This shake is best enjoyed immediately while cold and thick.

Other Drinks to Try

If you like the richness of a s’mores milkshake, there are plenty of other drinks to try that bring depth and comfort in different ways. The vanilla lavender oat milk latte has a gentle floral note, while london fog tea combines Earl Grey, steamed milk, and vanilla for a balanced option. For something with a nutty edge, the toasted almond mocktail is a simple but flavorful choice.

When you want something warm, colombian inspired hot chocolate with cheese brings a deeper chocolate profile with a unique savory pairing. If coffee is more your style, the non-alcoholic Irish coffee is a smooth and balanced option. Each of these drinks can sit comfortably alongside the milkshake depending on your mood or the season.

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S'mores Milkshake

Rich, creamy s’mores milkshake made with ice cream, cocoa, graham crackers, and marshmallows for the perfect campfire-inspired treat.

Course Drinks

Cuisine American

Keyword smores milkshake

Prep Time 9 minutes minutes

Total Time 9 minutes minutes

Servings 1 serving

Calories 437kcal

Equipment

• Blender

Ingredients

• 5 scoops vanilla ice cream
• 2 tablespoons cocoa powder Ghirardelli recommended
• 5 graham crackers divided
• 15 small marshmallows divided
• ½ cup milk
• Whipped topping for garnish

Instructions

• Blend milkshake: In blender, combine vanilla ice cream, cocoa powder, 4 graham crackers, 10 marshmallows, and milk. Blend until smooth and well combined.
• Serve: Pour milkshake into tall glass.
• Garnish: Top with whipped topping, sprinkle of cocoa powder, remaining graham cracker (broken into pieces), and remaining 5 small marshmallows.
• Enjoy immediately with a straw and long spoon.

Notes

 

 

Nutrition

Calories: 437kcal | Carbohydrates: 75g | Protein: 11g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 522mg | Potassium: 469mg | Fiber: 6g | Sugar: 29g | Vitamin A: 219IU | Vitamin C: 0.03mg | Calcium: 225mg | Iron: 4mg

The post S'mores Milkshake Recipe appeared first on My Mocktail Forest.

If you haven't noticed yet, I'm a sucker for anything s'mores. S'mores latte, s'mores milkshake, and now s'mores cookies. They're just the perfect combination of crackers, chocolate, and marshmallows. My son picked up on this "favorite" and claims to be the bigger fan.

After countless of cookie batches, getting the right texture balance is everything when you're combining crunchy and gooey elements. These s'mores cookies have that soft, chewy base with crunchy bits throughout and gooey toppings that get slightly toasted. Knowing when to add what is the key. Crush the crackers just enough to keep some texture but not so fine that they disappear into the dough. The marshmallows go on top before the final bake so they get that toasted exterior without melting into nothing, which is exactly what happens if you bake them the whole time. Every bite tastes like a campfire treat without needing actual fire.

I make these when I'm craving s'mores but don't spend time roasting marshmallows or when I need cookies that feel different from the usual options. They come together quickly, which is actually faster than most cookie recipes.

Every time I make anything s'mores-related, my son announces that he's "the real s'mores expert" and rates whatever I made. When I first made these cookies, he ate three before I could even get them on a plate and declared them "better than the milkshake." Now he asks if we can make them every week, and honestly, I don't mind because I love them just as much as he does.

Ingredients

Graham cracker crumbs are what give these cookies that signature s'mores flavor and add this subtle crunch throughout. Using finely crushed graham crackers works best so the texture gets evenly distributed in the dough.

Salted butter enhances all the sweetness while balancing everything else out. If you want your cookies slightly sweeter, you can use unsalted butter and add a pinch of salt to the dough instead.

Mini marshmallows are perfect for topping because they soften during baking and give you that gooey, s'mores-like texture. I like adding extra chocolate chips on top too because they create this rich, melty finish that makes the cookies look and taste even better.

Semi-sweet chocolate chips bring that classic s'mores taste and work well with the sweetness from the marshmallows and graham crackers. If you want stronger chocolate flavor, you can swap these for milk chocolate chips or use a combination of both.

See the recipe card for exact quantities.

How to Make S'mores Cookies?

These s’mores cookies combine all the classic flavors of a campfire treat in a soft, chewy cookie. With gooey marshmallows, melted chocolate, and crunchy graham crackers, they’re perfect for satisfying your s’mores cravings any time of year. 

Preheat the Oven

Start by preheating your oven to 350°F. Grease a baking sheet or line it with parchment paper to prevent the cookies from sticking and allow easy cleanup.

Prepare the Cookie Dough

In a large mixing bowl, use a stand mixer to beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes. Once it’s well combined, add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.

Add the Dry Ingredients

Next, add the baking soda to the mixture and mix until well combined. Gradually add the flour, a little at a time, mixing on low speed to prevent a flour explosion. Keep mixing until the dough comes together and is smooth.

Incorporate the Add-ins

Once the dough is ready, add the semi-sweet chocolate chips and graham cracker crumbs. Stir everything together until evenly distributed. Be sure to save a few extra chocolate chips to top the cookies later, for extra chocolatey goodness!

Shape the Cookies

Scoop about 2 tablespoons of dough and roll it into a ball with your hands. Place the dough ball onto the prepared baking sheet and gently flatten it into a dome shape, about 2 to 3 inches in diameter. This will give the cookies enough room to spread while baking. Top each cookie with 5-7 mini marshmallows and a few of the extra chocolate chips you saved for topping.

Bake the Cookies

Bake the cookies in the preheated oven for 10-12 minutes. Keep an eye on them and remove them from the oven when the edges turn slightly golden. They will continue to bake on the baking sheet as they cool, so it’s important not to overbake them.

Cool and Serve

Let the cookies cool on the baking sheet for about 10 minutes to set. Once they’ve cooled slightly, transfer them to a serving platter. Serve warm with a glass of milk and enjoy!

Storage

To store baked cookies, keep them in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. To make the dough ahead of time, prepare it, then cover and refrigerate for up to 3 days or freeze it in individual portions for up to 3 months. When ready to bake, simply scoop the dough and bake as instructed, allowing frozen dough to thaw in the fridge first.

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S’mores Cookies

Soft, chewy s’mores cookies packed with graham crumbs, melted chocolate, and gooey marshmallows. Easy to make and perfect for campfire cravings.

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 30 servings

Calories 190kcal

Ingredients

• 1 cup salted butter room temperature
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ½ cup all-purpose flour
• 1 teaspoon baking soda
• 1 ½ cup semi-sweet chocolate chips extra for topping
• ½ cup graham cracker crumbs
• 1-1 ½ cup mini marshmallow for topping

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Grease a baking sheet or line it with
• parchment paper.
• Mix the softened butter, brown sugar, and granulated sugar together in a large stand
• mixer. Then add the eggs one at a time, followed by the vanilla.
• Mix in the baking soda. Then gradually combine the flour into the mixture.
• Add the chocolate chips and graham cracker crumbs to the mixing bowl and combine
• (be sure to save extra chocolate chips to top the cookies!).
• Scoop 2 tablespoons of the cookie dough and roll it into a ball with your hands. Then
• flatten it into a dome shape (about 2-3 inches in diameter) on the cookie sheet. Top the
• cookie with 5-7 marshmallows and extra chocolate chips.
• Bake the cookies for 10-12 minutes in the preheated oven. Be sure to take them out as
• soon as they turn slightly golden as they will continue to bake on the baking sheet as
• they cool.
• Allow the cookies to cool on the baking sheet for about 10 minutes before transferring
• them to a serving platter. Serve warm with a glass of milk and enjoy

Notes

 

 

Nutrition

Calories: 190kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 103mg | Potassium: 78mg | Fiber: 1g | Sugar: 12g | Vitamin A: 209IU | Calcium: 16mg | Iron: 1mg

The post Gooey S'mores Cookies Recipe appeared first on My Mocktail Forest.

Sometimes I just can't choose between brownies and cookies, so what's better than making brownie cookies?

Getting that fudgy, dense texture in cookie form is all about the fat-to-flour ratio and how you handle the dough. You need enough richness to create that brownie-like center, but not so much that they spread into puddles. Chilling the dough firms up the fat so the cookies hold their shape and develop crispy edges while keeping that soft, gooey middle. The crackle on top happens when the sugar on the surface crystallizes during baking, which is exactly what makes brownies look the way they do. These are chewy and satisfying with pockets of melted chocolate throughout.

These are my solution to chocolate cravings when I can't decide what I actually want to bake. The dough is easy to make without needing multiple steps.

The first time I made these, my husband took one bite and said "wait, these are cookies?" because they tasted so much like brownies. My kids were confused at first too because they look like cookies but have that brownie texture they love.

These days, whenever I ask what dessert they want, one of them always suggests "those brownie cookie things" because they get the best of both worlds. I've stopped trying to pick between brownies and cookies for get togethers especially when there are kids because these always disappear first anyway.

Ingredients

Semisweet chocolate chips give these cookies their deep, rich chocolate flavor. Using them both melted and as mix-ins creates that perfect fudgy texture. Semisweet keeps the sweetness balanced without covering up the cocoa flavor.

Butter gets melted in this recipe, which makes the dough smoother and creates that chewy, fudgy consistency. You can substitute half the butter with vegetable oil if you want a lighter texture, but butter adds more richness and flavor overall.

Cocoa powder gives you that intense chocolate taste. Make sure to use unsweetened so the sweetness from the sugars can balance out the chocolate's bitterness.

White granulated sugar and brown sugar together give these cookies their chewy texture. The brown sugar adds this hint of molasses while the granulated sugar contributes sweetness and slight crispness on the edges.

Vanilla extract enhances all the flavors and adds subtle depth that makes the chocolate taste even better. You could also try a teaspoon of coffee extract if you want to make the chocolate flavor even more intense.

See the recipe card for exact quantities.

How to Make Fudgy Brownie Cookies?

These Peanut Butter Blossom Cookies are a delicious combination of fudgy chocolate and creamy peanut butter. With a soft, brownie-like texture, these cookies are easy to make and perfect for any occasion.

Melt the Butter and Chocolate

Start by placing the butter in a small saucepan over medium heat. Allow it to melt completely, stirring occasionally to prevent it from burning. Once melted, take the saucepan off the heat. In a mixing bowl, add the first cup of chocolate chips, then pour the melted butter over them. Let the mixture sit for about a minute to allow the heat to soften the chocolate. After a minute, stir the butter and chocolate chips together until the chocolate is completely melted and smooth.

Combine Wet Ingredients

Add the Dry Ingredients

Now, add the dry ingredients all at once: baking powder, flour, salt, and cocoa powder. Use a spatula or a wooden spoon to fold the dry ingredients into the wet mixture. Keep stirring until a thick dough forms. The dough should resemble a thick brownie batter at this point.

Add the Remaining Chocolate Chips

Chill the Dough

Cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes. Chilling the dough helps it firm up, making it easier to scoop and shape into cookies.

Preheat the Oven and Prepare the Baking Sheet

While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and ensure easy cleanup.

Shape the Cookies

After the dough has chilled, remove it from the fridge. Use a 2-inch cookie scoop to portion out balls of dough. Place each ball on the prepared baking sheet, spacing them about 2 inches apart. You should be able to fit about 8 cookies per sheet.

Bake the Cookies

Bake the cookies in the preheated oven for 11 to 13 minutes. The cookies are done when the tops look crinkled and the edges are firm. Keep an eye on them toward the end of the baking time to avoid overbaking.

Cool and Serve

Once the cookies are done, remove them from the oven and let them cool on the baking sheet for at least 5 minutes. This allows them to firm up a little before transferring them to a cooling rack. Serve the cookies while they’re still warm for the best texture and flavor!

Storage

Store the fudgy brownie cookies in an airtight container at room temperature for up to 4 days. If you want to keep them fresh longer, refrigerate them for up to a week. To make the dough ahead of time, prepare it, cover it with plastic wrap, and refrigerate for up to 3 days. For longer storage, you can freeze the dough in cookie dough balls for up to 2 months. When ready to bake, thaw the dough in the fridge overnight and bake as directed.

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Fudgy Brownie Cookies

Chewy fudgy brownie cookies with melted chocolate pockets and crinkled tops, perfect for chocolate lovers who can’t choose between cookies and brownies.

Course Dessert, Snacks

Cuisine American

Keyword fudgy brownie cookies

Prep Time 10 minutes minutes

Cook Time 13 minutes minutes

Chill Time 30 minutes minutes

Total Time 53 minutes minutes

Servings 20 cookies

Calories 212kcal

Equipment

• Baking Sheet
• Parchment paper
• 2 inch Scooper

Ingredients

• 8 ounces semisweet chocolate chips
• ½ cup butter melted
• 3 eggs
• 1 cup white granulated sugar
• ¼ cup brown sugar
• 1 tablespoon vanilla extract
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup all purpose flour
• ¼ cup unsweetened cocoa powder
• ½ cup semisweet chocolate chips

Instructions

• In a saucepan, add the butter and melt down.
• In a mixing bowl add the first cup of chocolate chips and pour the melted butter on top. Wait a minute, before mixing these together until the chocolate chips are melted and smooth.
• Add in the sugars and mix again until combined.
• Crack in the eggs and add the vanilla. Mix until incorporated.
• Add all the dry ingredients at once of baking powder, flour, salt and cocoa powder. Fold this into the dry ingredients until a thick dough has formed.
• Pour in the rest of the chocolate chips and fold into the dough. At this point it will be similar to the consistency of a regular brownie batter, but this will be chilled first.
• Cover the bowl in plastic wrap and refrigerate for 30 minutes.
• Preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet with parchment paper.
• Remove the chilled dough from the fridge and use a 2 inch scooper to scoop out balls of cookie dough. Place each on the baking sheet about 2 inches apart from each other, fitting about 8 per baking sheet.
• Bake in the oven for 11-13 minutes or until the tops of the brownie cookies are crinkly and the edges are firm.
• Let cool for at least 5 minutes and serve while warm!

Notes

 

 

Nutrition

Calories: 212kcal | Carbohydrates: 25g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 117mg | Potassium: 126mg | Fiber: 2g | Sugar: 19g | Vitamin A: 185IU | Calcium: 25mg | Iron: 2mg

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