Chocolate Covered Peanut Butter Brownie Cookies

Chocolate Covered Peanut Butter Brownie Cookies

Hello everyone!

How is the new year going so far? Mine is going pretty well! Very occupied again, but very happy to be! Lots of fun stuff going on!

As you can see I didn’t have much time for the blog in the last few weeks and it might be like that until summer, but I have a delicious recipe for you today! In fact I was supposed to do mallows again with a twist but a couple of things went wrong so I turned around and made PB frosting instead of the marshmallows. My man was happy, he’s not really into marshmallows and even before things went wrong he asked me for PB instead (sabotage maybe?). But don’t worry, it’s as good, if not better, than mallows!

Chocolate Covered Peanut Butter Brownie Cookies

*nom nom nom*

Ooops sorry, if you want the recipe, here it is, just after this other recipe! Have a good week! 😀

Chocolate Covered Peanut Butter Brownie Cookies

Chocolate Covered Peanut Butter Brownie Cookies
Yield : 48 cookies


For the brownie cookies
Adapted from Home Cooking in Montana

  • ½ cup butter
  • 14 oz semisweet chocolate, chopped
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 4 eggs
  • 1 1/2 cups sugar
  • 1 teaspoon espresso powder

For the Peanut Butter Frosting
Adapted from All Recipes

  • 1/2 cup unsalted butter, softened
  • 1 cup creamy peanut butter
  • 3 tablespoons 35% cream
  • 2 cups powdered sugar

For the chocolate glaze

  • 12 ounces semisweet chocolate
  • 2 ounces vegetable oil


For the cookies

  1. In a saucepan, melt chocolate and butter over low heat, stirring constantly. Let cool.
  2. Preheat oven to 350°F. Line two cookie sheets with parchment paper.
  3. In a small bowl, combine flour, baking powder, and salt. Set aside.
  4. Beat together the eggs, sugar and espresso powder. Gradually add the dry ingredients, beating well.
  5. Add the chocolate mixture and beat well.
  6. Drop teaspoons of batter onto baking sheets. Leave a space of about 1/2 inch between each cookie.
  7. Bake for about 10 minutes. The middle should be somewhat soft.
  8. Cool slightly on baking sheet; remove to wire rack to cool completely.

For the Peanut Butter Frosting

  1. Beat butter and peanut butter until incorporated.
  2. Add the powdered sugar and mix well.
  3. Incorporate cream and beat until fluffy.

For the chocolate glaze

In a double boiler, melt the chocolate and oil together.

To assemble

  1. Pipe frosting on top of each cookie.
  2. Line a cookie sheet with parchment paper.
  3. One at a time, gently drop the frosting-topped cookies into the slightly warm chocolate glaze.
  4. Lift out with a fork and let excess chocolate drip back into the bowl.
  5. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Chocolate Covered Peanut Butter Brownie Cookies

Flourless Chocolate Cookies {Gluten Free}

Flourless Chocolate Cookies {Gluten Free}

Hello Everyone!

I hope you had an amazing weekend! Here it was super hot and sunny! I went strawberry picking (hint on recipes coming up!) and I enjoyed a nice pool!

I know hot weather is not the ideal moment to bake, but when you’re addicted like I am, nothing can stop you, not even 40 degree Celsius outside. I’m not a huge fan of air conditioning (I just love the smell of summer, and you don’t have that when you’re confine inside with no window open!) but it has been a great ally in the past few days! Maybe my boyfriend would have begged me not to bake if we didn’t have one 😉

Today, I have these super easy, brownie-like, flourless cookies (gluten free!). I brought them to two different gathering recently and they were a huge success. Let me say that all chocolate lovers will be charmed (and gluten intolerant too!)! The original recipe called for semisweet chocolate chips but I do think that white chocolate chips add a better flavor to the cookies. I think it would be amazing with mint chocolate chips too!



Flourless Chocolate Cookies {Gluten Free}
Recipe adapted from Adventures in Cooking

  • 2 eggs
  • 2 1/4 cups powdered sugar
  • 3 tablespoons milk
  • 1 cup cocoa powder
  • 2 teaspoons vanilla extract
  • 1 teaspoon espresso powder
  • 1 cup white chocolate chips
  • 1/4 cup white chocolate chips to drizzle (optional)
  1. Preheat oven to 350 °F. Place and grease a parchment paper on a baking sheet.
  2. Mix together all the ingredients except the chocolate chips until completely combined. Stir in the chocolate chips.
  3. Place level tablespoons of batter onto the baking sheet, placing them at least 3 inches apart. Bake for 8 minutes.
  4. Remove from the oven and let cool in the baking sheet on a cooling rack. You’ll see that the cookies deflate while they are cooling, it’s totally normal! Be careful when you remove them from the sheet, they are quite delicate.
  5. Drizzle with melted white chocolate chips (optional). The easiest way is to put the chips in a ziploc bag, melt in the microwave then cut a corner of the ziploc to use as a piping bag.
  6. Enjoy 😀

Valentine’s Fortune Cookies

Valentine Fortune Cookies (with printable messages)

Hello everyone!

I hope January is going well for you! This week I have a Valentine’s Day dessert for you. It’s a bit soon, but I was inspired so why not do it now?

Valentine's Fortune Cookies

I wanted to do fortune cookies for a while, mostly last Valentine’s Day! I love the taste of these cookies, much like sweet pancakes but in cookie form. Yum! And this recipe taste like the real deal! I tried another recipe before this one and quite failed it (I didn’t wait for the butter to be cool enough so the batter became thick)! It was made with butter and even if they were good they were really greasy. So I tried this recipe instead and it was perfect!

I had fun doing little Valentine’s messages with cute designs to put in the cookies.

Valentine's printable messages

Print the fortunes (PDF; 4 Mo)

I had forgotten how much I liked doing vector images! This week I’ll post printables of the same designs and messages as Valentine’s cards.

I’m thinking of doing other Valentine’s messages, geeky ones.
Foodie : You’re the baking powder to my life, you make me rise and shine.
Brainy : You disturb all the chemicals in my brain.
Etc. etc.

Valentine’s Fortune Cookies
Recipe and tutorial from
Yield : 14 cookies

  • 2 large egg whites
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 3 tablespoons vegetable oil
  • ½ cup flour
  • 1 ½ teaspoon cornstarch
  • Dash salt
  • ½ cup sugar
  • 3 teaspoons water
  • Red or pink food coloring
  • Valentine’s fortunes printable

Valentine's Fortune Cookies

  1. Print the fortunes, cut them and fold them in two. Preheat oven to 300 degrees Fahrenheit. Grease (or use a silpat) two cookie sheets.
  2. In a medium bowl, lightly beat the egg whites, vanilla extract, almond extract and vegetable oil until frothy, but not stiff.
  3. Sift the flour, cornstarch, salt and sugar into the egg mix. Add the water. Beat until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon.
  4. Separate the batter in two. Dye one by adding two drop of red food coloring or enough to obtain the desired color.
  5.  The best is to do 2 cookies at a time because they harden very fast! Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter. If you want to decorate the cookies as I did, now is the time.
  6. To decorate: it’s mostly the same thing as decorating cookies with royal icing. For all sorts of techniques visit Karen’s cookies.
  7. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (14 – 15 minutes).
  8. For this part, look at the Youtube tutorial, it’s much easier to see how it’s done! Also, you should totally wear gloves so that you don’t burn your fingers. Working quickly, remove the cookie with a spatula and flip it over on your work surface. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies.


Valentine's Fortune Cookies

Halloween Linzer Cookies

Hi everyone!

Are you eager to see just another Halloween recipe? Yes? That’s what I thought!

I visited a new baking supplies store 2 weeks ago and I couldn’t resist this Halloween linzer cookie set. I’m in love! It’s so easy to use and you get a spectacular (or should I say spooktacular) result!

For our Halloween Party I will sure be doing different colors of buttercream. I’m thinking white, purple and green 😀

I also wanted to try a new recipe of chocolate roll-out cookies because the first (and only) I made weren’t impressive. These are much better!


Halloween Linzer Cookies

Halloween Linzer Cookie

Brownie Roll-Out Cookies
Adapted from Smitten Kitchen 

3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup cocoa

Preheat oven to 350°F. Mix flour, salt and baking powder in a small bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour.

Place the dough between 2 pieces of waxed paper and roll out to 1/4-inch thick. Keeping the dough in the waxed paper, transfer to a cookie sheet and place in the refrigerator for at least 1 hour (or in the freezer for about 5 to 10 minutes).

Cut out the cookies and place on a half-sheet pan lined with parchment paper, at least 1-inch apart. Transfer to the freezer and chill for at least 15 minutes or until they are firm. This will prevent the cookies from expanding and losing their shape.

Bake for about 11 minutes until the edges are firm and the centers are slightly soft and puffed. Transfer to a wire rack to cool.

Espresso Buttercream
Adapted from The Kitchen is my Playground

3 tablespoons espresso, room temperature
1 1/2 tablespoons vanilla extract
3 sticks unsalted butter, softened
3 cups confectioners’ sugar
3 tablespoons milk
Orange food coloring

Beat butter in bowl of an electric mixer until fluffy, about 1 minute.  Add confectioners’ sugar, 1 cup at a time, beating for a few seconds between each addition. Add the espresso, vanilla and milk; beat on low speed to combine.  Scrape down sides and bottom of the bowl.  Add the orange food coloring and beat until fluffy.

Halloween Linzer Cookies

Peanut Butter Fudge Crackles

Hey everyone!

How was your week?

Here, we had a heat wave with extra humidity! You know, when you do absolutely nothing and you sweat anyway! Yep that was it. I really don’t like air conditioning, but this week I was glad I had one! Also I finished the other part of my thesis that I told you about! Now it will be all about corrections: supervisor–>me–>supervisor–>me and so on!

Last week, I went through all my stuff (read: the big stack of magazine cuts I keep) and found a couple of recipes I wanted to do real soon! This one for example!

These are really delicious and I hope you will like them! It’s fudgy and peanut butter and chocolate are always such a great mix. They are also very easy to do!

Peanut Butter Fudge Crackles

Peanut Butter Fudge Crackles
Recipe adapted from Robin Hood
Yield : 48 cookies

  • 1/4 cup shortening
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup granulated sugar
  • 2 eggs
  • 2/3 cup Sweetened Condensed Milk
  • 1 tsp vanilla extract
  • 1 ½ cups All Purpose Flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 ½ cups peanut butter chips
  • 3/4 cup icing sugar

1. Preheat oven to 325°F. Line 2 baking sheets with parchment paper.

2. Melt shortening and semi-sweet chocolate chips on the stovetop or in the microwave. Add in sugar and then eggs one at a time, stirring well after each addition. Let cool for 5 minutes.

3. Mix in sweetened condensed milk and vanilla. Add the flour, baking powder, salt and chips; mix well to combine. Cover and refrigerate for 1 ½ hours.

4. In a shallow bowl, sift icing sugar. Roll pieces of chilled dough to form 3 cm balls. Drop balls into icing sugar and toss lightly until well coated. Place on prepared baking sheets and flatten very slightly spacing about 1 ½” (4 cm) apart on baking sheet.

6. Bake for 11-13 minutes or until just beginning to feel firm when pressed in centre. Let cool on baking sheet on wire racks for 5 minutes. Transfer crackles to wire racks to cool completely.

Peanut Butter Fudge Crackles

Homemade Whippet (Mallows or Chocolate Covered Marshmallow Cookies)

Homemade Whippet (Mallows or Chocolate Covered Marshmallow Cookies)

Hello everyone!

I’m back from Punta Cana! It was a fun and relaxing trip. I will talk about it in another post since My boyfriend and I visited sugar cane, coffee and cacao (are you surprised?) plantations!

Here is a recipe I wanted to make for quite a while now. In fact, it was my colleague who was really into Whippet that made me want to do these! I then discovered that the Daring Bakers had made Whippet (or mallows or chocolate covered marshmallow cookies) a while back (July 2009!). Their recipe is very good!

It was also my first time at using vanilla bean! The experience is conclusive though I was really surprised by the smell; it was so strong it smelled almost like alcohol!


Homemade Whippet (Mallows or Chocolate Covered Marshmallow Cookies)
Recipe from Daring Bakers July 2009 (see Tartelette’s)
For the Cookies:
3 cups all purpose flour
1/2 cup white sugar
1/2 teaspoon salt
3/4 teaspoon baking powder
3/8 teaspoon baking soda
1/2 teaspoon ground cinnamon
12 tablespoons unsalted butter
3 eggs, whisked together

For the marshmallows:
1/4 cup water
1/4 cup light corn syrup
3/4 cup sugar
1 tablespoon powdered gelatin
2 tablespoons cold water
2 egg whites, room temperature
1 whole vanilla bean, split open and seeded

For the chocolate glaze:
12 ounces semisweet chocolate
2 ounces cocoa butter or vegetable oil

Prepare the cookies
In a mixer with the paddle attachment, blend the dry ingredients. On low speed, add the butter and mix until sandy. Add the eggs and mix until combine. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat. Preheat the oven to 375 degrees F. Roll out the dough to 1/8-inch thickness, on a lightly floured surface.
** They double in height when you bake them so keep it in mind when you choose the thickness of the dough.
Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.

Prepare the marshmallows: In a medium saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.

** Here I have 2 little advices if you don’t want to end up like me with a brownish marshmallow (I had to do another batch!).
First: do not stir the mixture. You can stir it when you combine the ingredients, but once it boils do not stir.
Second, use a thermometer (I didn’t have a candy thermometer, but I used my meat thermometer to know the temperature approximately).
Oh and let’s go with another one, if you see your mixture turning slightly brown remove from heat immediately (but normally it won’t happen if you followed the previous advice)!
You can listen to this video from Joy of Baking, it helped me understand what I did wrong the first time!

Sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla seeds and continue whipping until stiff. Transfer to a pastry bag.


Prepare the chocolate glaze: Melt the chocolate and shortening together in the top of a double boiler or a bowl set over barely simmering water.

To assemble: Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours. Line a cookie sheet with parchment. One at a time, gently drop the marshmallow-topped cookies into the warm chocolate glaze. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.


Valentine Swirl Cookies

Hey everyone,

I hope you are having a great week so far! I have a V-day recipe for you today (and some others coming soon!). Well it’s not actually a real valentine’s desserts (no chocolate!), but it sure has its colors!

These cookies are quite like sugar cookies except that they have this light almond taste, yummy! I can’t say they are easy to make (you can see that my swirl doesn’t go all the way due, I guess, to the thickness of my layers), but since the recipe comes from a grocery store and they took the time to do a video tutorial, you’ll be doing just fine! You could do neapolitan colors too, that would be awesome!

I’m pretty excited about my other posts too! I can’t wait to share them with you (well, I do have to do the desserts first, doing them in my head won’t help!).

Valentine Swirl Cookies

Valentine Swirl Cookies
Yield about  42 cookies
Recipe from Inspired and the video


3/4 cup unsalted butter, room temperature
1 cup sugar
1 egg
1/3 cup milk
1 tsp almond extract
1 tsp vanilla extract
1/2 tsp salt
2 1/2 cups flour, plus more for dusting
1 cup  ground almonds
1 egg white


  1. Cream together butter and sugar until pale and creamy, then beat in whole egg.
  2. Scrape down sides of bowl. Beat in milk, almond and vanilla extracts and salt. Gradually add flour and ground almonds, mixing until a soft dough forms.
  3. Divide dough into 3 equal portions, each in its own bowl. Leave one plain, tint the second with pink food colouring and the third with red. Mix in colourings thoroughly. Cover each dough with plastic wrap and chill until firm and no longer sticky, about 45 min.
  4. Cut 3 pieces of parchment paper at least 25 x 30 cm in size. Using a rolling pin, roll each dough into a 18 x 23 cm rectangle, approx. 3 mm thick on its own piece of parchment (i used another piece of parchment paper on top of dough, it was easier to roll this way). Patch edges as required to attain size. Chill dough, still on parchment, on baking sheets until firm.
  5. In a small bowl, beat egg white. To layer, place red dough (still on parchment) on work surface and brush with egg white. Lining up the edges, invert plain dough onto red one and peel off parchment from plain dough. Brush with egg white and invert pink dough on top, again peeling away parchment. Use a sharp knife to lightly trim edges, wiping blade clean between cuts to keep colours distinct.
  6. Place longest side of dough nearest to you and tightly roll up into a log, smoothing and straightening as you roll (lift parchment to help release red dough). Gently press edge of log together to seal. If log’s diameter is thicker than approximately 5 cm, gently hand-roll to lengthen. Wrap log in plastic wrap and chill until firm, approximately 2 hours (or overnight).
  7. Preheat oven to 350°F. Slice log into rounds, wiping blade clean between cuts. Set about 2.5 cm apart on 2 parchment paper-lined baking sheets. Bake 12 to 14 minimum, until firm but not browned. Cool completely before storing in an airtight container.

** Variation : You can do layers instead of swirl (photo below) by ignoring the step 5. Cut the dough in half lengthwise. Brush one of the half with egg white and place the other half on top. Wrap in plastic wrap and chill until firm. Follow step 6.

Valentine Swirl Cookies Variation

Cherry and Chocolate Christmas Cookies

Cherry and Chocolate Christmas Cookies

Hi everyone!

Here is the cherry cookie recipe I told you about in my last post. You really need those for Christmas, they are always a huge success. And with these red and green maraschino cherries, they are perfect for the holidays! You can bake them in advance and freeze them until Christmas.

I was totally amazed last week when I went to the grocery store and saw that there was not just only red and green maraschino cherries, but blue, yellow and orange ones too! Did you know that? Took me all my will to turn around and go without buying some. Imagine the nice rainbow desserts you could do with those! *Sigh*.

Sorry for this quick post, it’s end of term rush at school! It’s ending this Friday!


Cherry and Chocolate  Christmas Cookies
Yield 3 dozens

1 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon almond extract
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
1 1/2 cups coconut
1 1/2 cup maraschino cherries, coarsely chopped (green and red)


  • Cream shortening and sugar in a large bowl until the mix is light and creamy.
  • Add the eggs and the almond extract beating on medium speed for 2 minutes.
  • Combine flour, baking powder and salt.
  • Add to creamy mixture gradually beating on low speed.
  • Stir in the choolate chips, coconut and cherries.
  • Drop tablespoons fill in greased baking sheet (or lined with parchment paper).
  • Bake 12 to 15 minutes at 350°F or until the sides of the cookies are slightly brown.


New Design and Macaroons Cookies (no-bake)

Macaroons Cookies no bake

I bring you the new design of Sugar for the Brain! I really hope you like it, I sure do! Don’t hesitate to leave me your comments!

Here is another very easy recipe of what my family and I call Macaroons cookies (nothing to do with de French macarons). Chocolate, coconut and oat, this is good!

The challenge here was to make them look great on the photo because, well it doesn’t look fantastic normally. I did want you to crave them! So a little whipped cream here and using a cookie scoop there and it’s better!

Have a great week!


Macaroons Cookies (no-bake)

Yield about 20 cookies

1/2 cup milk
1 3/4 cups sugar
1/2 cup butter or margarine
1 teaspoon vanilla
2 1/2 cup rolled oats
6 tablespoons cocoa powder
1/2 cup shredded coconut

Bring the milk, the sugar and the butter to a boil.

Stir and continue to boil for 1 minute, until the sugar melt.

Remove from heat and add the oatmeal, coconut, cocoa powder and vanilla.

Mix thoroughly.

Drop heaps onto a wax paper, chill.


A token of love: fluffy vanilla/orange cookies

Orange/Vanilla Fluffy Cookies

These cookies are celebrating love, 9 years of love actually! Yep my boyfriend and I are a 9 years old couple 😉 We met when I was 17 and have been happy since! He is such a sweet person and we fit so well together. We laugh, we laugh so much!

But you know there is also bad things about relationships, oh yeah, I’m going there. My boyfriend prefers fruits desserts to chocolate ones. WHAT?! I stayed with a man for 9 years and he prefers fruits to chocolate. Whoa that wasn’t in the contract! I’m kidding (not that much). I had planned to make him a fruit tart for the special day (October 12th), but this day was a little crazy and I didn’t have the time (sorry love). I guess you can expect a fruit tart post soon!

So here are some cookies that both of us can’t resist! I even remember one time when my mother-in-law gave us some of her freeze leftover cookies. When I came back from work the next day thinking about eating these cookies, I met an empty Tupperware, my boyfriend hadn’t even spared one for me… not sweet at all! We made it through this unfortunate event 😉

I want to say I’m the luckiest girl on earth, but that would be very cheesy (oh wait, I AM a little bit cheesy) and it would not be fair to all of you who have an admirable boyfriend/girlfriend/husband/wife! So let’s just enjoy our luck to have found such an amazing person to share our life with while eating these delicious cookies!

Just a little note before the recipe, if you want these cookies to taste like orange, just forget the water and put ½ cup (total) orange juice instead. With water it tastes like vanilla with just a little hint of orange.

Fluffy vanilla/orange cookie

Fluffy vanilla/orange cookies
Yield about 3 dozen cookies

½ cup + ½ tablespoon vegetable shortening
2 eggs
1 cup sugar
¼ cup orange juice
¼ cup water (or orange juice if you want orange cookies)
½ teaspoon vanilla
4 teaspoons baking powder
2 ¼ cups flour
About 2 cups confectioner’s sugar

Preheat oven to 325°F. Line 2 cookie pans with parchment paper.
Cream the shortening, the sugar and the eggs.
Mix the orange juice, the water and the vanilla.
Combine the flour and the baking powder.
Add a part of the juice mix to the cream and alternate with the flour mix. Beat until you have a dough consistency.
Spread powdered sugar on a plate and add tablespoons of dough (see the image below). Roll the dough balls into the powdered sugar and place them on the cookie pan. They won’t spread too much.
Bake for about 10 to 12 minutes or until a toothpick comes out clean.

Fluffy vanilla/orange cookies

* Notes
The “rolling in the powdered sugar” part is time consuming but so worth it!
You can freeze the cookies before they are cooked. When ready to bake, just take them out of the freezer and pop them into the oven until ready, about 12 minutes.

Fluffy vanilla/orange cookies