Brown Butter Candy Cookie Bars

Even though there really won't be any trick or treating this year, doesn't mean you can't still have a fun and festive Halloween!

These brown butter cookie bars are the perfect way to use up leftover Halloween candy or just a fun way to incorporate some of your favorite candy in a cookie! The brown butter gives these bars just the perfect amount of nuttiness to balance all the sweetness from the candy. WAY back in the day when I used to go trick or treating, I used to get SO excited anytime I saw Kit Kats being handed out so naturally, I had to throw some into these cookie bars. I also love M&Ms so they too found a place in these bars, but you could literally throw in any of your favorite candy! I love Reese's peanut butter cups as well so those will also be finding their way into my next batch for sure!

Prep Time: 15 minutes

Bake Time: 30-35 minutes

Total Time: ~50 minutes

Yield: Makes ~16 cookie bars (or 9 if you want larger bars)

INGREDIENTS

• 1 cup unsalted butter, melted until browned 

• 1 cup light brown sugar, packed 

• 1/4 cup granulated sugar

• 1 teaspoon vanilla extract

• 2 large eggs plus 1 large egg yolk, at room temperature

• 2 cups all-purpose flour 

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup candy of your choice (I used mini M&M's and Kit Kats)

INSTRUCTIONS

1. Preheat oven to 350 degrees for standard oven. Line a 9x9-inch baking pan with parchment paper and set aside.

2. In a saucepan over medium heat, melt the butter and continue to cook it, stirring occasionally, until golden brown. Keep an eye on your butter to make sure it doesn't get burnt! Remove from heat and pour the butter into a large heat proof mixing bowl to cool slightly.

3. Whisk in both sugars and mix until well combined.

4. Add the eggs, egg yolk, and vanilla beating until combined. 

5. Using a rubber spatula, add in the flour, baking soda, and salt, mixing until just combined. Be sure not to over-mix.

6. Lastly, fold in the candy of your choice (mini M&Ms and Kit Kat over here) and scrape the batter into the prepared pan. Top with additional candy if desired.

7. Bake for 30 to 35 minutes, or until the edges are firm and golden.

8. Cool in pan for about 1 hour before cutting into squares.

9. Enjoy!

Nutella Stuffed Chocolate Chip Cookie Cups

Warm chocolate chip cookie cups filled with an ooey gooey Nutella surprise - this has my name all over it!

I love nutella - I can eat it by the spoonful straight out of the container. I guess it's a semi-good thing my husband is allergic to nuts because that means I don't have to share my Nutella nor these cookie cups with him! Just kidding... but not really.

These cookies are not only simple to make, but they taste amazing too! That sounds like a win to me. Wondering how we get the Nutella into the middle of the cookie? Just freeze teaspoons of Nutella into little round discs until they are firm enough to work with, then wrap your cookie dough around them! It’s that easy! Just be sure to work quickly because the Nutella will start to lose its firmness pretty quickly. Hope you enjoy making and especially eating these cookies as much as I do!

Prep Time: 75 minutes (including chill time)

Bake Time: 10-12 minutes

Total Time: 85 minutes

Yield: Makes 12 cookies

INGREDIENTS

• 12 teaspoons Nutella spread

• 1/2 cup unsalted butter, room temperature

• 1/2 cup brown sugar

• 1/4 cup granulated sugar

• 1 teaspoon vanilla extract

• 1 large egg

• 1 &1/2 cups all-purpose flour, (sifted, spooned and leveled)

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/4 mini chocolate chips

INSTRUCTIONS

1. Line a small baking tray with parchment paper. Spoon 12 teaspoons of Nutella on the tray, ensuring they are at least an inch apart. Place spooned Nutella in the freezer for at least 45 minutes.

2. Preheat oven to 350 F for standard oven. Grease a 12 hole muffin tin with butter or non-stick cooking spray.

3. In a large mixing bowl, beat the butter and sugars using an electric beater for about a minute until pale and creamy.

4. Add the egg and vanilla and beat until combined. 

5. Add the sifted flour, salt, baking soda and gently fold using a rubber spatula until no streaks of flour remain.

6. Add the mini chocolate chips and gently fold into the cookie dough.

7. Divide the cookie dough into 12 even sized balls. Then grab the Nutella from the freezer. Split apart each ball of cookie dough into two pieces, flattening one side and placing a frozen disc of Nutella on top. Then, cover with the other piece of cookie dough so all the Nutella is concealed. Using your hands, gently roll into a ball and place into one of the muffin holes. There is no need to press the cookie dough as it will spread out naturally in the oven. Repeat with all 12 balls of cookie dough.

8. Bake in the oven for 10-12 minutes or until the tops are golden brown.

9. Let the cookies cool for about 10-15 minutes, and then use a small knife to gently run around the edges of each cookie.

10. Enjoy while still warm especially as this is when the Nutella will be at its peak ooey gooey-ness!

Neapolitan Swirl Sugar Cookies

The classic flavors of chocolate, strawberry and vanilla swirled together in a sweet sugar cookie will bring you back to your childhood (or at least mine!).

I loved eating neapolitan ice cream growing up. It wasn't so much the combination of flavors I enjoyed - I think five year old me just thought having three flavors in one was super cool! I also never knew it was pronounced nee·uh·paa·luh·tn until I think high school... I had always called it Napoleon ice cream, and just thought the ice cream was named after Napoleon Bonaparte or something.. (whoops!).

The flavors in this Neapolitan sugar cookie are very distinct and it truly is like eating the ice cream, but in cookie form! The rolled sugar coating also adds another layer of texture and depth. This recipe is not only simple, but fun to make too. Have the little ones give you a hand rolling the three dough flavors together, or bake these cookies with your spouse, or for a girls night in! However you decide to make them, I hope you enjoy them as much as I do!

Prep Time: 45 minutes

Bake Time: 10-12 minutes

Total Time: ~1 hour

Yield: Makes 12-14 cookies

INGREDIENTS

• 1 & 1/4 cups granulated sugar (and more to roll the dough in)

• 1 cup unsalted butter, room temperature

• 2 & 1/4 cups all-purpose flour (spoon and leveled)

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, melted

• 1 large egg, room temperature

• 2 teaspoons vanilla extract

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 3 tablespoons strawberry powder (I use freeze dried strawberries and finely grind them in a blender or food processor)

• 1/4 cup unsweetened cocoa powder

INSTRUCTIONS

1. Line a large baking sheet with parchment paper.

2. Preheat oven to 350 F for standard oven.

3. Using a stand mixer with a paddle attachment, beat together the butter and sugar on medium speed until the mixture is smooth, about 1 minute. If you don't have a stand mixer, no problem! You can cream together the butter and sugar with some arm muscle and a silicone spatula.

4. Add the egg and vanilla and beat to combine.

5. In a medium bowl, whisk together the flour, salt, baking soda and baking powder.

6. Add the flour mixture to the butter mixture and mix on low speed until just combined. Be careful not to over-mix.

7. Divide the dough into three equal portions. One will be the already prepared vanilla dough, the second will be the strawberry dough, and the third will be the chocolate dough.

8. For the strawberry dough, add the strawberry powder to the dough and combine until thoroughly mixed.

9. For the chocolate dough, use a sieve to sift the cocoa powder into the dough. This will prevent clumps of cocoa. Then combine until thoroughly mixed.

10. Take about a tablespoon of each dough and gently combine by rolling the dough between the palms of your hands.

11. After the dough balls have been combined, roll the dough in a shallow dish of granulated sugar.

12. Place the combined dough balls on the prepared baking sheet about 2 inches apart. If the dough has softened significantly, place dough in the refrigerator to chill. This will ensure the dough will not overspread in the oven, and will also allow each of the flavors to deepen and meld. I actually prefer chilling my dough before baking, but this step is not necessary.

13. Bake for about 10-12 minutes or until the edges of the cookies are a light golden brown. Be sure not to over bake the cookies as you're looking for a soft middle.

14. Allow the cookies to cool for about 10-15 minutes, then bon appetit!