#chocolatechip

Ginger x Cocoa !

Ship names; BunnyCookie, ChocolateCookie, BonBonSweets, BonBonTreats, GingerbreadBunny, GingerbreadRabbit, ChocolateChip

late night snack 9/30/25

These Chocolate Chip Cheesecake Stuffed Cookie Bars are the perfect blend of chocolate chip cookies and creamy cheesecake. They are a delightful dessert that will satisfy your sweet tooth!

Ingredients: 1 package of chocolate chip cookie dough. 8 oz cream cheese, softened. 1/2 cup granulated sugar. 1 egg. 1 tsp vanilla extract. 1 cup chocolate chips. 1/4 cup all-purpose flour. 1/4 cup milk.

Instructions: Preheat your oven to 350F 175C and line a 9x9-inch 23x23 cm baking pan with parchment paper. Press half of the chocolate chip cookie dough evenly into the bottom of the prepared pan to form the crust. In a mixing bowl, beat together the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy. Spread the cheesecake mixture over the cookie dough crust in the pan. Sprinkle half of the chocolate chips over the cheesecake layer. Crumble the remaining cookie dough on top of the chocolate chips and cheesecake layer. In a small bowl, mix the all-purpose flour and milk until it forms a smooth paste. Drizzle this mixture evenly over the top layer of cookie dough. Sprinkle the remaining chocolate chips over the top. Bake in the preheated oven for 30-35 minutes, or until the bars are golden brown and set in the center. Remove from the oven and allow them to cool completely in the pan. Once cooled, refrigerate for at least 2 hours to set before cutting into bars. Enjoy your delicious Chocolate Chip Cheesecake Stuffed Cookie Bars!

Prep Time: 20 minutes

Cook Time: 35 minutes

Vegan Chocolate Peanut Butter Levain Cookies: The Ultimate Indulgence 🍪

Thick, rich, and gooey with a creamy peanut butter center, these cookies are what dessert dreams are made of. Imagine biting into a crisp-on-the-outside, soft-in-the-middle cookie loaded with chocolate and peanut butter goodness. Oh, and did I mention they’re vegan? Yes, you can have it all.

Here’s a rough idea of how to make them:

Peanut Butter Filling

Mix peanut butter with powdered sugar and a splash of vanilla extract.

Scoop it into small balls and freeze them while you work on the cookie dough.

Chocolate Cookie Dough

Cream cold vegan butter with sugar until fluffy.

Stir in flax eggs (ground flaxseed + water) and vanilla.

Add cocoa powder, flour, baking soda, cornstarch, and salt. Fold in a generous amount of dairy-free chocolate chips.

Assembling the Cookies

Grab a scoop of dough, flatten it slightly, and wrap it around a frozen peanut butter ball.

Shape the dough into a large ball, making sure the filling is completely covered.

Chill the assembled cookies in the freezer for 15-20 minutes to prevent spreading.

Bake to Perfection

Bake at 375°F (190°C) for about 8-12 minutes. Look for a dry top but soft middle. They’ll firm up as they cool, so try not to eat them right off the baking sheet (I know, it’s hard).

Crispy edges, gooey centers, and an explosion of chocolate-peanut butter bliss with every bite. These cookies are dangerously good!