Best Chocolate Overload Cookies Recipes

Chocolate Overload Cookies image

Provided by Ree Drummond : Food Network

Categories dessert

Time 1h50m

Yield 24 cookies

Number Of Ingredients 13

1 1/2 cups dark brown sugar
1 cup granulated sugar
3 sticks (1 1/2 cups) salted butter
3 large eggs
1 tablespoon vanilla extract
3 1/4 cups all-purpose flour
1/2 cup dark cocoa powder
1 heaping teaspoon baking soda
1/2 teaspoon kosher salt
1 cup chocolate coated candies, such as M&M's
1/2 cup semisweet chocolate chips
1/2 cup dark chocolate chunks
1/2 cup mini chocolate coated candies, such as mini-M&M's

Steps:

Line two baking sheets with parchment paper.
Cream together the dark brown sugar, granulated sugar and butter in a stand mixer fitted with the paddle attachment, scraping the sides once, until fluffy, 3 to 4 minutes. Add the eggs, one at a time, mixing after each addition. Mix in the vanilla.
Sift together the flour, cocoa powder, baking soda and salt, then add in batches to the mixer, mixing until just combined after each addition. Gently stir in the regular-sized chocolate candies, as well as the chocolate chips and dark chocolate chunks.
Using a 1/4-cup measure, portion the dough onto the two parchment-lined baking sheets. Place the mini chocolate candies into the tops of the portioned dough. Place in the refrigerator for 30 minutes.
When ready to bake, preheat the oven to 350 degrees F.
Remove the dough from the fridge and bake until the cookie centers are just set, 18 to 20 minutes. Allow the cookies to sit for 10 minutes before transferring to a cooling rack to cool completely.

Peanut Butter Overload Chocolate Stacked Cookies image

Provided by Sarah Caron

Categories Dessert

Time 1h30m

Yield 24

Number Of Ingredients 9

1 pouch (17.5 oz) Betty Crocker™ double chocolate chunk cookie mix
1/2 cup butter, softened
2 eggs
1 pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 1/2 cups powdered sugar
1 cup creamy peanut butter
1/4 cup butter, softened

Steps:

Heat oven to 375°F (350°F for dark or nonstick cookie sheets). Make and bake chocolate chunk cookies as directed on package, using 1/2 cup butter and 1 of the eggs. Remove from cookie sheets to cooling racks; cool completely.
Make and bake peanut butter cookies as directed on package, using oil, water and remaining 1 egg. Remove from cookie sheets to cooling racks; cool completely.
In small bowl, stir together filling ingredients until blended and smooth. Spread filling evenly over tops of chocolate chunk cookies. Top each with 1 peanut butter cookie, bottom side down; gently press together.

Nutrition Facts : ServingSize 1 Serving