Salted Caramel Stuffed Chocolate Chip Cookies

Sometimes you eat a delicious (browned butter) chocolate chip cookie (with sea salt on top) and think...you know what could make this better? If there was a salted caramel inside.

And sometimes you get a bag of soft salted caramels for your housewarming. And you know what you have to do.

Now....in a perfect world....there would just be an even layer of caramel in the middle of the entire cookie. In my opinion. But there is something fun about the surprise of a gooey salted caramel right in the middle of your seemingly standard(ish) chocolate chip cookie.

And you impress people when you give them as gifts. I love bringing little treats to my boss and my brides when I'm doing the wedding planning thing-these cookies had the honor of being a shared treat. And everyone who was gifted with them was VERYYY happy :D

They're a fairly sturdy, yet chewy, browned butter chocolate chip cookie with yummy bites of chocolate and sea salt on top (NECESSARY!) and then you get a bit of that chewy, gooey, sweet and salty caramel. When they're warm? TOTAL MAGIC. Messy. But magical!

Soft & Chewy Peanut Butter Cookies

I don't know about you but I've noticed most peanut butter cookies are a little crisp, maybe a little crumbly. They're not all as soft and chewy as you'd like. That's where this recipe comes in. It's got a pleasant peanut butter flavor (not crazy peanut buttery, but definitely present) and they're so soft sometimes they just spontaneously break in half. It's a beautiful sacrifice in the name of chewy cookies.

I made these for Michael's cousin, who needed them for a reception after a memorial service for her father-in-law. Food can be such a comfort item, and it was my pleasure to attempt to share this small bit of comfort to them. These are definitely the sort of cookie that is sure to please the masses and also make you feel happy and warm inside. Really, when has a peanut butter cookie* never not made you feel better?

Exactly.

*(Unless you have a nut allergy. In that case...condolences. Chocolate chip cookies give lots of comfort too. Don't worry!)

Personally, I prefer a cookie with a stronger peanut butter flavor. But I know other people who don't like things to have that strong of flavors (particularly my cousin Chelsea, when she explained why she doesn't love Jeni's salty caramel ice cream...personally I think she's insane but ya know, whatevs.)

But I did love how soft and chewy these were, they stayed that way leftover and it was so nice. If I drsank milk, I think having a plate of these with a glass of milk would be just the ticket!

Espresso Chocolate Chunk Cookies

Way back, for Christmas 2016, (long...long ago... :P) I drew Michael's Uncle Jim for his family's "Kris Kinder" gift exchange. It's essentially secret santa but with homemade gifts. Kayle is not crafty. So whoever Kayle draws always receives foodstuffs. And Uncle Jim is a big coffee guys SO I decided to make the most amazing, complex, and coffee-flavored cookies I could. And I think I succeeded in my goal.

So pretty much I just took a great chocolate chip cookie base recipe and added instant espresso to the dough and THEN, instead of adding chocolate chunks, I chopped up chocolate covered espresso beans. It really brings the coffee factor up to optimal levels, methinks.

The cookies were chewy and fairly firm, yet gooey (when warm), and seriously...if you like cookies...espresso...and chocolate, you're gonna be a fan. Michael tried one to assure me that they were good. And Uncle Jim seemed very pleased with his gift! I'm pretty pleased with this recipe. I think you will be too <3

Glazed Lemon Blueberry Scones

When we made our move, Michael's mom brought some lemon blueberry scones to snack on. Nobody ate them sooo we had leftovers and Michael had them for breakfast on weekday mornings. After they were gone, he requested I make him a homemade version. And it had been SO LONG since I'd last made scones-so of course I agreed!

One thing that was a must was that these scones MUST not be super dry. Michael likes a moist (ew I knew everyone hates that word) scone. And this recipe definitely fit that bill! They have a beautiful crumble but aren't all dry and...well...crumbly. The glaze also helps add extra insurance against over-dryness.

So yeah...pretty petty scones with a zesty sweet lemon glaze. The perfect thing to serve for brunch or breakfast or to gift to people you like! Or love...like your hubby. As was my situation...and it was less of a gift and more of a fulfilled request...but...you get the idea.

And guys...IT'S ALMOST CHRISTMAS. And I hear that Santa thinks these scones hit the spot after a night of delivering presents. So...yeah. Maybe be cool like Santa and eat scones Christmas morning.

Dark Chocolate Peanut Butter Chip Cookies {Levain Copycat}

I've spent a lot of time singing the praises of Levain Bakery back in NYC. They pretty much the most fantabulous, GIANT, cookies ever. They're sturdy on the outside and somewhat underbaked and gooey in the centers. They're pretty much a phenomenon and I miss them like crazy. They have 4 different kinds of cookies- chocolate chip walnut, dark chocolate chocolate chip, oatmeal raisin, and dark chocolate peanut butter chip. I've tried all of them except the oatmeal raisin (because...I mean...it seems like the real wrong choice of the 4 if you ask me). My favorite is the chocolate chip walnut--which I've already posted a copycat for. And today I'm posting a copycat recipe for my 2nd fave: dark chocolate peanut butter chip....MMMMmmmmmm!

The cookies are big. Like...beyond big. Like full-on GIANT. Because that's part of what makes Levain style cookies so amazing-they're huge and almost biscuit like on the outside, but gooey and slightly underbaked inside. And these ones are SO SO SO RICH. Super chocolatey, with lots and lots of gooey peanut butter chips. If you're the kind of person who drinks milk...you're gonna want a big glass. I, personally, just bask in the decadence. These are a show stopper my friends, not for the faint of heart!

Salted Caramel Dark Chocolate Crack Pie

I CAN'T EVEN WITH THIS PIE.

IT IS LIT. IT IS ON FLEEK. IT IS FIRE. IT IS COOL BEANS AND GROOVY AND FAR OUT, DUDE! All the things kids have said in recent and not so recent times to describe something that is just next level fantastic.

Ok, now that I've fully expressed the extent of my excitement, let me just give you a little info about crack pies. Crack Pie is a dessert that originated at Momofuku Milk Bar and it's essentially a gooey sugar custard filling in an oatmeal cookie crust. And it's addicting sooo I'm guessing that's where the name came from. And it's tasty, forreals, no doubt about it. BUT...well...it pales in comparison to this version.

I'm so happy that I decided a salted caramel crack pie should exist. And that it would probably be too sweet and one note so I should add some dark chocolate to balance it, and add whole new levels of decadence. Sometimes...sometimes I have pretty good ideas. Gotta say.

So there's a crunchy ridiculously amazing brown sugar oatmeal cookie crust (which I baked with a little caramel sauce on it because why not), and then a layer of dark chocolate, and then gooey salted caramel crack pie filling. And salt on top. It's rich and sweet and salty and I love it so much and am so stoked that there's a whole other pie of this sitting in the freezer, waiting to be adored.

And look....I'm not saying you have to make it for Thanksgiving. But...I'm not not saying it, either.

Dark Chocolatey Hazelnut Spread Stuffed Blondies #Chocmeister

Ok sooo....I've documented that fall is not my favorite time of year. I know I know, everyone else in the world loves it. Sorry, all-it's not for me. HOWEVER-one small perk about the cooler weather and fall is that it's time to LET THE RICH FOOD COMMENCE! Bikini season is over? Eat all the yum yums! Plus we have Halloween and Thanksgiving--holidays largely known for eating an excess of food. And this is a thing I'm totally down with. SO, in the spirit of EAT ALL THE FOOD I made us some brown butter blondies stuffed with rich and gooey dark chocolate hazelnut spread (My new fave=PB & Co's Chocmeister). You're welcome :) 

Admittedly, I made these blondies in my old house. BUT I still have to gush about how much I'm loving baking in my new kitchen-the counter space is downright intoxicating. There's the big old island that is the perfect workstation for all of my masterpieces-making even more complicated treats fun to make. Of course...these blondies are so far from complicated. I would have been able to easily whip them up even in my super tiny New York apartment kitchen, So gather 'round bakers with kitchens large or small....you're going to want to give these blondies a try.

So these are essentially deliciously chewy, yet somewhat crisp, brown sugar cookie bars made with browned butter (aka the thing that makes all other things better), studded with chocolate chips, with a layer of gooey chocolate hazelnut spread (such as Nutella, Nocciolata Rigoni, or-my choice-Chocmeister!) And then I topped the whole thing with some sea salt. 'Cuz that's what we do here.

Paleo Chocolate Chunk Blondies

...hi again. Erm...didja know moving sort of is a big time commitment and thusly I am terribly sorry for how scarcely I've been seen 'round these parts? Cuz yeah...it's all true.

I'm kinda sorta super into paleo desserts. Like...I like 'em. I love coconut sugar and coconut oil and nutty flours and...yeah. I'm a fan. I feel like I'm eating something delicious and decadent, but I know it's not like....terrible for me. And that makes me a happy Kayle :)

I will admit that Michael wasn't huge on these blondies. But I think he's dumb and smells funny, so there!

...ok he actually smells good, but still, I think he's crazy for not liking these. But I guess that means more for me!

I mean...what's not to like? They're soft and chewy, with just a little but of crunch, and so much depth of flavor and gooey dark chocolate and...yeah. I'm a fan. ESPECIALLY when warm. Full support of eating these warm. Which...I mean...that's nothing new.

Michael and I are in the midst of attempting to be healthier, but I still need dessert sometimes. And honestly these blondies are the perfect thing. All I need is one and I'm happy. 

...I mean...I really want more than one. But, one will do :P

Graham Cracker S'mores Cookies

As we know...I've made S'mores Cookies before. I made those Chocolate Insomnia Copycat Cookies not that long ago, and awhile back I even stuffed some s'mores inside of cookies. But Michael asked me to make some cookies for him to bring to work, and for some reason he suggested I make s'mores cookies. So I decided to make a new version.

I decided to keep it OG with these cookies. A chocolate chip cookie dough with a BUNCH of ground graham crackers in it is the base (and ohmygawwwd that dough is insanely delicious) and then there are chocolate chips and mini marshmallows to bring the trinity of summer desserts together!

All the yumminess of a s'more...without quite so much of a mess. Or need for fire.

I'm the messiest eater ever. And s'mores are messy to eat for anyone-so for me it's double the messiness. I usually have stuff smeared all over my face and need a wet napkin with me to aid in the clean up. These cookies don't require such up-keep.

Also, Michael's coworkers love love loved them. Of course. And gobbled them up and told their significant other's that they needed to step up to my level.

Mission accomplished. 

No-Knead Crusty Bread Rolls

I've been craving a particular kind of roll. The kind that is crusty on the outside and chewy on the inside. This is the absolute perfect recipe for that sort of roll. AND it's sort of super easy to make (and no knead)! WE'RE IN A WIN-WIN SITUATION HERE, PEOPLE!

You combine some ingredients in a bowl. Let it rise (either in a warm place for a few hours or in the refrigerator overnight and then a warm place for a little bit if it's not risen enough). Form rolls. Let them rise for just like 30 minutes. Bake. THAT'S IT. And then you have the most gorgeously rustic rolls that are all crusty and chewy and JUST LOOK AT THE AIR POCKETS. They're perfect for holding little bits of butter.

They also lent themselves to Michael's caveman sensibilities--you can just grab them and tear into them like the savage he is. Or, you can be a lady* like me and cut them in half and butter them before delicately** eating them.

*In spite of etiquette classes and countless reprimands from my parents...I don't eat like a lady.

**shoving into your mouth whole.

Chocolate Chip Cookie Stuffed Rice Krispie Treat

Sometimes you bake a giant chocolate chip cookie (like...even by my big-cookie-lovin' standards). And sometimes you form a rice krispie treat around it. And then you have an inception treat--a delicious ccc within marshmallowy rice krispie goodness.

Now I'm gonna tell you right now--even I don't advise that you just have a mega-giant ccc stuffed treat. I'm gonna firmly advise that you cut that thing into wedges. It's the smart thing to do. Your tummy will thank you. Plus...it makes eating it much easier. As much fun as it is to have a "I'm gonna need a bigger mouth" moment....seriously. You'd need a bigger mouth.

And then you get to comfortably bite into a crunchy-yet-gooey krispie treat exterior and be met by a chewy chocolate chip cookie. And I'm a big fan of having it slightly warmed up, so you get an extra gooey factor. But that's just me.

Chocolate & Salted Caramel Swirled Meringues

Remember how we made that creme brulee last week that used 4 egg yolks? Remember how I said I had the perfect way for you to use those leftover egg whites? HERE IT IS!

Gaze upon the most glorious meringues of all time:

Crisp and light and airy and chewy--these are facts about meringues. And they're even better when you swirl dark chocolate and salted caramel in them and top them with a bit of sea salt. It's like magic. 

They were so magical (and the recipe made so many) that I felt I needed to share them. I gave some to a bride I met with (whose wedding was on Saturday, actually) as well as my boss, Val (and her husband, Darrin-who was pretty stoked to be getting gifted with treats). Val & Darrin loved them, as did Michael, as did I.

Really-there's no reason to make any other kind of meringue cookie, in my opinion. Because once you go caramel and chocolate...you don't go back, ya know? Sometimes we spoil ourselves.

Salted Caramel Crème Brûlée

This is the most delicious creme brulee of all time. SERIOUSLY. Like...puts any other creme brulee I've ever had to shame. Because it's made extra rich with salted caramel sauce IN THE CUSTARD. And there are tons of gorgeous vanilla bean flecks (yes, that's what those little black dots are) AND the sugar on top is VANILLA SUGAR that is caramelized into that sugar crust that makes a creme brulee...a creme brulee. Next level stuff right here.

When you think about it--salted caramel creme brulee just MAKES SENSE. Since the sugar crust is just caramelized sugar-it's a natural progression to up the ante by cooking salted caramel in the custard. And then you have the richest, creamiest, most delicious and flavorful creme brulee of all time!

Let me walk you through Michael's experience of first trying this recipe:
"So the cream"--("custard" I interrupted him, "it's sort of like pudding,") "is caramel?"
"It's vanilla custard but with salted caramel sauce in it."
"And the brulyy"--("you mean the sugar crust?") "is made with vanilla sugar?"
"Yes..."
"What are the black dots?"
"Vanilla bean flecks."
"Oh."

And then he ate a bite and made a "Mmmmm" sound, and then, as if it took effort to speak, "This is very rich. But veryyy gooood."

True.

The day that I made these, Michael and I went to dinner with his dad, stepmom, and aunt and uncle. I-in a rare turn of events-was the only one who didn't order dessert, and I told them it was because I had salted caramel creme brulee waiting for me at home. Then Michael asked if I had tried any and I snorted, informing him I'd had 2. Everyone laughed and he said that it's always great when I make delicious things and then they're all eaten before he's even home to try them. To which I indignantly replied that there were 5 more at home! And he looked at me and said, "And tomorrow 2 more will be gone." And I was like, "Well...yeah...they're not super filling!" Michael then informed me that creme brulee is not supposed to be a meal.

I firmly disagree :P

Brown Butter Toffee Blondies

It's graduation season! People are getting their caps and gowns and getting ready to bit high school adieu. I have 4 family members graduating this year-3 of my cousins and my precious little sister-in-law. Tomorrow is Shannan's graduation and I couldn't be more excited for her! It also makes me realize how ridiculously far removed from that I am. Like...I think that I'm not that much older than an 18 year old buuut I AM. I can barely even remember my graduation-I remember being mad because my hair wouldn't curl the way I wanted it to (typical) and I remember feeling sort of...underwhelmed during the whole thing. Everyone around me was crying and I was just sitting there willing myself to feel...something. But, that's fairly typical for me when it comes to big events-I sort of have a hard time wrapping my head around the situation. Also high school wasn't exactly the most fun time for me, so I wasn't too sad to be ending it. It's funny to look back and think how I had absolutely no idea where my life was headed. Especially considering I have an adorable photo at graduation with my mother-in-law, long before I had any inkling that is what she would eventually be for me :D

Anyway. With graduations, come graduation parties. Which are such a fun celebration of the graduate-I'm so excited for Shannan's and my cousins' and I know that, if asked, I would 1000% make these blondies to bring to a grad party. Because they're totally impressive and delicious and if you've graduated high school you deserve something epic to mark the occasion. And...I mean...on the practical side--bars/blondies are awesome for parties because you just grab one and go. Not messy and super addictive. Everyone will rave about them!

Technically I already gave some of these to Shannan after her last choir concery buuut I mean...I'd make them again for her party! Or just for me to horde and eat by myself while I watch Orphan Black. Because they're gooey and chewy and brown-sugary brown-buttery delish. And the toffee adds a bit of delightful crunch. And chocolate gives us life. And salted caramel on top is probably just a necessity, yeah? Yeah I think so too.

Salted Caramel Chocolate Chip Cookie Pie

I'm so mad because these pictures DO NOT DO THIS PIE JUSTICE. This is legitimately one of the most delicious things I've made for this blog and I blame stupid crappy rainy-day lighting for the fact that you so have no idea how good these are. Just...trust me. Listen to me. Let me convince you.

Ok...I mean...that photo above gives you some idea--right? LOOK AT THE EPIC LEVELS OF GOOEY RICHNESS! 

So...technically...I've shared this recipe before. In fact, it was the first recipe I ever posted on this blog: my beloved chocolate chip cookie pie. It has been way way too long since I've made that pie because....well because I have a blog and I have a ton of desserts I want to try so it's hard to re-make things. But I somehow improved upon that originally favorite recipe. Let me tell you how.

The original pie recipe calls for melted butter. Which now...if a dessert recipe calls for melted butter....I mean...there's a 99% chance I'm gonna brown that butter. So that's what I did (totally the right call). I also put in a bunch of oh so delicious salted caramel sauce--I poured some on top of the graham cracker crust, drizzled some on top prior to baking AND drizzled some on top after baking. And also sprinkled some sea salt on there. Because when THAT IS HOW WE ROLL.

The result is an ultra rich, super gooey, cookie pie (with melty chocolate chips that make you want to do a happy dance) in a buttery graham cracker crust with lots of rich and gooey caramel and the most gorgeous crackled brown-sugary top. And more caramel. And that salt. And...oh my goodness it is seriously the most wonderful sort of heaven. I prefer to enjoy the deliciousness of this pie warm, but Michael loves it cold. You can also just serve it room temperature. This pie is versatile like that.

I just...I cannot emphasize enough that THIS IS THE BEST THING EVER AND YOU NEED IT IN YOUR LIFE.

Salted Whole Wheat Chocolate Chip Cookies

These cookies sorta kinda blew me away. Like...I didn't expect cookie made with whole wheat flour  and coconut sugar to be JUST AS GOOD as really really good chocolate chip cookies. Michael made fun of me because I ate 3 of the cookies the day I made them, and a fourth the next morning. --The recipe only makes 10 cookies so I ate nearly half within 24 hours. BUT THEY ARE SO GOOD! And they're definitely infinitely better when fresh-make sure to keep that in mind. They get less good every day that they're leftover. They do stay soft, though! Which is pretty nifty.

Now....these are definitely not really healthy cookies. I mean...they still have butter. But a little extra betterness in the form of white whole wheat flour (DO NOT substitute regular whole wheat flour, it will not taste the same. White whole wheat flour has a lighter texture and more mild flavor) and coconut sugar never hurt anyone, did it? Nah-it's a nice little perk. A perk that seriously--when you have one of these cookies fresh and warm...you'd never know. You'd just think, "These are some darned good chocolate chip cookies!"

And they are.

Darned.

GOOD.

So. Do we like soft and chewy cookies with complex flavor? Do we like melty dark chocolate contrasting with little bites of sea salt? Do we like deliciousness?

You're here. Of course you do!