Indulge in the creamy goodness of malted vanilla ice cream loaded with crunchy peanut brittle and luscious milk chocolate chunks. This delectable frozen treat will satisfy all your sweet cravings with its rich flavors and delightful textures.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 large egg yolks. 1 tablespoon malted milk powder. 1 tablespoon vanilla extract. 1/2 cup crushed peanut brittle. 1/2 cup chopped milk chocolate chunks.

Instructions: In a saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally until the mixture just starts to simmer. In a separate bowl, whisk the egg yolks until smooth. Gradually pour the hot cream mixture into the egg yolks, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not boil. Remove from heat and stir in malted milk powder and vanilla extract until well combined. Transfer the mixture to a bowl and cover with plastic wrap, ensuring the wrap touches the surface of the custard to prevent a skin from forming. Chill the custard in the refrigerator for at least 4 hours or overnight until completely cold. Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add crushed peanut brittle and chopped milk chocolate chunks. Transfer the churned ice cream to a freezer-safe container, cover, and freeze until firm, preferably overnight.

Prep Time: 20 minutes

Cook Time: 15 minutes

Indulge in the deliciousness of a giant peanut butter cookie loaded with melty chocolate chunks. This easy recipe is perfect for sharing with loved ones or satisfying your sweet cravings.

Ingredients: 1 cup creamy peanut butter. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 1/2 cup brown sugar, packed. 2 large eggs. 1 tsp vanilla extract. 2 cups all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 1/2 cups semi-sweet chocolate chunks.

Instructions: Preheat your oven to 350F 175C and line a 12-inch pizza pan or a large cookie sheet with parchment paper. In a large mixing bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until well combined and creamy. Add the eggs and vanilla extract to the peanut butter mixture, and beat until fully incorporated. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the peanut butter mixture, mixing until a soft cookie dough forms. Fold in the semi-sweet chocolate chunks until they are evenly distributed throughout the dough. Press the cookie dough evenly into the prepared pizza pan or cookie sheet. Bake in the preheated oven for 20-25 minutes or until the edges are golden brown, and the center is set. Remove from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve your giant peanut butter cookie with chocolate chunks. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in the delightful combination of Mounds bars and chocolate chunks with these delicious cookies. The chewy texture and rich flavors make them a perfect treat for any occasion.

Ingredients: 1 cup butter, softened. 3/4 cup granulated sugar. 3/4 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 1/4 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 Mounds bars, chopped. 1 cup semisweet chocolate chunks.

Instructions: Preheat the oven to 375F 190C and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, and then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Fold in the chopped Mounds bars and semisweet chocolate chunks. Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 10 minutes

Indulge in the rich and decadent flavors of these double chocolate chunk muffins. They are perfect for chocolate lovers and make a delightful treat for any occasion.

Ingredients: 1 3/4 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 cup granulated sugar. 1/4 cup brown sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 2 large eggs. 1 cup buttermilk. 1/2 cup vegetable oil. 2 tsp vanilla extract. 1 cup semi-sweet chocolate chunks. 1/2 cup white chocolate chunks.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large bowl, sift together the flour and cocoa powder. Add granulated sugar, brown sugar, baking powder, baking soda, and salt to the bowl. Mix well. In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the semi-sweet chocolate chunks and white chocolate chunks. Scoop the muffin batter evenly into the prepared muffin tin, filling each cup about 3/4 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious double chocolate chunk muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in the rich flavors of brown butter and dark chocolate with this luxurious homemade ice cream. The process of browning the butter adds a nutty depth to the ice cream base, complemented by the bittersweet bursts of chopped chocolate throughout.

Ingredients: 1 cup heavy cream. 1 cup whole milk. 1/2 cup granulated sugar. 4 large egg yolks. 6 tablespoons unsalted butter. 1 teaspoon vanilla extract. Pinch of salt. 4 ounces dark chocolate, chopped.

Instructions: Over medium-low heat, stir the heavy cream, whole milk, and half of the sugar in a saucepan until it starts to simmer. Put the butter in a different saucepan and melt it over medium heat. Keep stirring it until it turns golden brown and smells nutty. Take it off the heat right away. Mix the egg yolks and the rest of the sugar in a bowl with a whisk until the mixture is pale and a little thicker. Pour the hot cream mixture into the egg yolks slowly while whisking all the time to temper the eggs. Put the mixture back in the saucepan. Cook it over low heat while stirring it all the time until it gets thick enough to coat the back of a spoon. Take it off the heat and mix in the salt, vanilla extract, and brown butter until everything is well mixed. To get rid of any lumps, strain the mixture into a clean bowl through a fine mesh sieve. Cover the mixture and put it in the fridge until it is completely cold, preferably overnight. Follow the directions that came with the ice cream maker to churn the chilled mixture. Just before it stops churning, add the chopped dark chocolate. Once the ice cream is smooth, put it in a container and freeze it for a few hours, or until it is firm.

Prep Time: 20 minutes

Cook Time: 15 minutes