Crisp Chocolate-Chip Cookies

Adding more white sugar than brown sugar increases the crispness. Be sure the butter and eggs are at room temperature before mixing to help the cookies spread thinner as they bake. Greased baking sheets encourage the cookies to spread even more.

• 12 oz. (1-1/2 cups) unsalted butter, at room temperature
• 1 cup granulated sugar
• 3/4 cup packed light brown-sugar 
• 2 large eggs, at room temperature
• 2 tsp. pure vanilla extract
• 13-1/2 oz. (3 cups) unbleached all-purpose flour
• 1 tsp. table salt
• 1 tsp. baking soda
• 12 oz. semisweet chocolate chips

Arrange oven racks in the upper and middle positions of the oven. Heat the oven to 375°F and grease two baking sheets.

Using a mixer fitted with a paddle, beat together the butter, granulated sugar, and brown sugar on high until light and fluffy, about 1 minute. Scrape the bowl and beater. Add the eggs and vanilla and beat on low until blended. Beat on high until light and fluffy, about 1 minute. Scrape the bowl and beater.

In a medium bowl, whisk together the flour, salt, and baking soda. Add this to the butter mixture and beat on medium low until just blended. Stir in the chocolate chips with a wooden spoon.

Drop rounded measuring tsp. of dough 2 inches apart onto the greased baking sheets. Bake until deep golden brown around the edges and golden in the center, 8 to 10 minutes, rotating the baking sheets halfway through for even results. Remove the sheets from the oven, let sit for 3 to 5 minutes, and then transfer the cookies with a spatula to a wire rack to cool completely. Repeat until all the dough is baked.

Crisp Chocolate-Chip Cookies

Adding more white sugar than brown sugar increases the crispness. Be sure the butter and eggs are at room temperature before mixing to help the cookies spread thinner as they bake. Greased baking sheets encourage the cookies to spread even more.

• 12 oz. (1-1/2 cups) unsalted butter, at room temperature
• 1 cup granulated sugar
• 3/4 cup packed light brown-sugar 
• 2 large eggs, at room temperature
• 2 tsp. pure vanilla extract
• 13-1/2 oz. (3 cups) unbleached all-purpose flour
• 1 tsp. table salt
• 1 tsp. baking soda
• 12 oz. semisweet chocolate chips

Arrange oven racks in the upper and middle positions of the oven. Heat the oven to 375°F and grease two baking sheets.

Using a mixer fitted with a paddle, beat together the butter, granulated sugar, and brown sugar on high until light and fluffy, about 1 minute. Scrape the bowl and beater. Add the eggs and vanilla and beat on low until blended. Beat on high until light and fluffy, about 1 minute. Scrape the bowl and beater.

In a medium bowl, whisk together the flour, salt, and baking soda. Add this to the butter mixture and beat on medium low until just blended. Stir in the chocolate chips with a wooden spoon.

Drop rounded measuring tsp. of dough 2 inches apart onto the greased baking sheets. Bake until deep golden brown around the edges and golden in the center, 8 to 10 minutes, rotating the baking sheets halfway through for even results. Remove the sheets from the oven, let sit for 3 to 5 minutes, and then transfer the cookies with a spatula to a wire rack to cool completely. Repeat until all the dough is baked.

Chewy Chocolate-Chip Cookies

I use butter and eggs right out of the refrigerator so the dough stays cool and the cookies maintain their thickness during baking; I also use ungreased cookie sheets. To keep the cookies soft and chewy, store them in an airtight container along with a slice of bread.

• 10-3/4 oz. (1-1/3 cups) unsalted butter, cold 
• 1-1/2 cups packed light brown-sugar
• 1 cup granulated sugar
• 2 large eggs, cold
• 1 Tbs. pure vanilla extract  
• 17 oz. (3-3/4 cups) unbleached all-purpose flour
• 1-1/4 tsp. table salt
• 1 tsp. baking soda
• 12 oz. semisweet chocolate chips

Arrange oven racks in the upper and middle positions of the oven. Heat the oven to 375°F.

Using a mixer fitted with a paddle, beat together the butter, brown sugar, and granulated sugar, starting on low speed and gradually working your way up to high speed until the mixture is light and fluffy, about 3 min. once you reach high speed. Scrape the bowl and beater. Add the eggs and vanilla and beat on low until blended. Beat on high until light and fluffy, about 1 min. Scrape the bowl and beater.

In a medium bowl, whisk together the flour, salt, and baking soda. Add this to the butter mixture and stir with a wooden spoon until just blended; the dough will be stiff. Stir in the chocolate chips.

Drop rounded measuring teaspoons of dough about 2 inches apart onto two ungreased baking sheets. Refrigerate any unused dough. Bake until the bottoms are golden brown, 8 to 10 min., rotating the sheets halfway through for even results. Remove the sheets from the oven, let sit for 3 to 5 min., and then transfer the cookies with a spatula to a wire rack to cool completely. Let the baking sheets cool completely before baking the remaining dough.

Chocolate-Dunked Bananas with Peanuts

My mom always had frozen chocolate-covered bananas in the freezer. Frozen bananas (with or without the chocolate) make a nice snack anytime, so make a big batch and keep them in the
freezer. Kids love the fact that there’s a stick inside—it’s more like a Popsicle® or ice cream treat!

• 1 cup semisweet chocolate morsels
• 4 medium-size firm bananas, peeled and ends trimmed
• 4 Popsicle sticks (sold in the baking or ice cream section of the grocery store)
• 1 cup chopped salted dry-roasted peanuts

Place the chocolate morsels in a large, microwave-safe bowl and cover the bowl with plastic wrap. Microwave on HIGH for 3 to 5 minutes, until the chocolate is melted, stirring every 2 minutes.


Insert a Popsicle stick into one end of each banana and dunk the bananas in the melted chocolate, turning to coat all sides (if necessary, use a pastry brush to brush the chocolate onto the banana). Sprinkle the peanuts evenly over each banana.


Place the bananas on wax paper set on a plate and refrigerate until the chocolate hardens, about 10 minutes (or speed things up by placing the bananas in the freezer!)

Storage Savvy:

Store the bananas in the freezer, where they’ll keep for up to 3 months. Wrap them in plastic wrap, then store in freezer bags. Or line them up in a plastic container. Eat the bananas frozen or set them out at room temperature for about 30 minutes before serving to soften a bit.

Mocha Chip Cupcakes

• 3 oz. unsweetened chocolate, chopped
• 4-1/2 oz. (1 cup) unbleached all-purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. table salt
• 4 oz. (1/2 cup) unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1-1/2 tsp. pure vanilla extract
• 2 tsp. instant espresso powder, dissolved in 1/2 cup cool water
• 4 oz. (2/3 cup) semisweet chocolate chips
• 1 recipe Chocolate–Sour Cream Frosting

Position a rack in the lower third of the oven and heat the oven to 350°F. Line 12 standard-size muffin cups with paper liners.

Put the unsweetened chocolate in the top of a double boiler or in a metal bowl set over a small saucepan of barely simmering water. Stir occasionally until the chocolate is melted and smooth. Set aside to cool slightly.

Sift the flour, baking soda, and salt into a small bowl. In a large bowl, beat the butter with a stand mixer fitted with the paddle attachment (or a hand mixer) on medium speed until the butter is smooth, 30 to 60 seconds. With the mixer running, slowly pour in the sugar. Stop the mixer, scrape the bowl and beaters, and then beat on medium-high speed until the mixture is light and fluffy, 2 to 3 min. Beat in the eggs, one at a time, on medium speed, beating until the batter is smooth after each addition (about 30 seconds). Scrape the bowl after each addition. Add the vanilla and melted chocolate (which may be slightly warm) and beat until smooth and blended. On low speed, add the dry ingredients in three installments, alternating with the espresso in two additions, mixing after each addition only until the batter is smooth. Stir in the chocolate chips by hand.

Divide the batter evenly among the prepared muffin cups. (Use  two rounded soupspoons: one to pick up the batter, one to push it off.) Don’t smooth the batter. Bake until the cupcakes spring back when gently pressed in the center, 20 to 22 min. Let them cool in the tin for 5 min. on a wire rack. Carefully remove the cupcakes from the tin, set them on the rack, and let cool completely.

Put a generous spoonful of the frosting on top of each cupcake and use the back of the spoon to spread and swirl it. Let the frosting set for about 30 min. before serving.

Mocha Chip Cupcakes

• 3 oz. unsweetened chocolate, chopped
• 4-1/2 oz. (1 cup) unbleached all-purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. table salt
• 4 oz. (1/2 cup) unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1-1/2 tsp. pure vanilla extract
• 2 tsp. instant espresso powder, dissolved in 1/2 cup cool water
• 4 oz. (2/3 cup) semisweet chocolate chips
• 1 recipe Chocolate–Sour Cream Frosting

Position a rack in the lower third of the oven and heat the oven to 350°F. Line 12 standard-size muffin cups with paper liners.

Put the unsweetened chocolate in the top of a double boiler or in a metal bowl set over a small saucepan of barely simmering water. Stir occasionally until the chocolate is melted and smooth. Set aside to cool slightly.

Sift the flour, baking soda, and salt into a small bowl. In a large bowl, beat the butter with a stand mixer fitted with the paddle attachment (or a hand mixer) on medium speed until the butter is smooth, 30 to 60 seconds. With the mixer running, slowly pour in the sugar. Stop the mixer, scrape the bowl and beaters, and then beat on medium-high speed until the mixture is light and fluffy, 2 to 3 min. Beat in the eggs, one at a time, on medium speed, beating until the batter is smooth after each addition (about 30 seconds). Scrape the bowl after each addition. Add the vanilla and melted chocolate (which may be slightly warm) and beat until smooth and blended. On low speed, add the dry ingredients in three installments, alternating with the espresso in two additions, mixing after each addition only until the batter is smooth. Stir in the chocolate chips by hand.

Divide the batter evenly among the prepared muffin cups. (Use  two rounded soupspoons: one to pick up the batter, one to push it off.) Don’t smooth the batter. Bake until the cupcakes spring back when gently pressed in the center, 20 to 22 min. Let them cool in the tin for 5 min. on a wire rack. Carefully remove the cupcakes from the tin, set them on the rack, and let cool completely.

Put a generous spoonful of the frosting on top of each cupcake and use the back of the spoon to spread and swirl it. Let the frosting set for about 30 min. before serving.

Graham Cracker-Chocolate Chip Snacking Cake

This cake was inspired by the flavors of s’mores and is guaranteed to bring back memories of Girl Scout campfires. Grind your own crumbs for the freshest flavor.

For the cake

• 8 whole graham crackers, finely ground (about 1 cup)

• 1/4 cup unbleached all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 6 Tbs. (3/4 stick) unsalted butter, softened
• 1/4 cup sugar
• 1 large egg
• 1 large egg yolk
• 1 tsp. pure vanilla extract
• 1/4 cup milk
• 1/2 cup semisweet chocolate chips

For the frosting

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup confectioners’ sugar
• 1/2 tsp. pure vanilla extract
• 1/2 cup Marshmallow Fluff

Make the cake

Preheat the oven to 350ºF. Grease an 8-inch square baking pan and dust it with flour, knocking out any extra. Combine the graham cracker crumbs, flour, baking powder, and salt in a medium mixing bowl.


Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. With the mixer on low speed, add the egg, egg yolk, and vanilla. Scrape down the sides of the bowl and then beat until smooth.


With the mixer on low speed, add 1/3 of the flour mixture, then 1/2 of the milk, stirring until combined. Repeat with the remaining flour and milk, ending with the flour. Stir in the chocolate chips.


Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Let the cake cool in the pan for about 10 minutes. Invert it onto a wire rack, and then turn it right side up on a rack to cool completely.

Make the frosting

Place the butter in a medium mixing bowl and beat until creamy. With the mixer on low speed, slowly add the sugar, scraping down the sides of the bowl as necessary. Stir in the vanilla and the Marshmallow Fluff and beat until smooth.

Cut the cake into squares and serve each one with a dollop of frosting on top.

Graham Cracker-Chocolate Chip Snacking Cake

This cake was inspired by the flavors of s’mores and is guaranteed to bring back memories of Girl Scout campfires. Grind your own crumbs for the freshest flavor.

For the cake

• 8 whole graham crackers, finely ground (about 1 cup)

• 1/4 cup unbleached all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 6 Tbs. (3/4 stick) unsalted butter, softened
• 1/4 cup sugar
• 1 large egg
• 1 large egg yolk
• 1 tsp. pure vanilla extract
• 1/4 cup milk
• 1/2 cup semisweet chocolate chips

For the frosting

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup confectioners’ sugar
• 1/2 tsp. pure vanilla extract
• 1/2 cup Marshmallow Fluff

Make the cake

Preheat the oven to 350ºF. Grease an 8-inch square baking pan and dust it with flour, knocking out any extra. Combine the graham cracker crumbs, flour, baking powder, and salt in a medium mixing bowl.


Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. With the mixer on low speed, add the egg, egg yolk, and vanilla. Scrape down the sides of the bowl and then beat until smooth.


With the mixer on low speed, add 1/3 of the flour mixture, then 1/2 of the milk, stirring until combined. Repeat with the remaining flour and milk, ending with the flour. Stir in the chocolate chips.


Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Let the cake cool in the pan for about 10 minutes. Invert it onto a wire rack, and then turn it right side up on a rack to cool completely.

Make the frosting

Place the butter in a medium mixing bowl and beat until creamy. With the mixer on low speed, slowly add the sugar, scraping down the sides of the bowl as necessary. Stir in the vanilla and the Marshmallow Fluff and beat until smooth.

Cut the cake into squares and serve each one with a dollop of frosting on top.

Peanut Butter Sandwich Cookies

This peanut butter cookie is head and shoulders above the others; it’s a hefty sandwich cookie with great peanut flavor in both the chocolate-flecked cream filling and the crunchy-light cookie. This recipe can be mixed by hand or in an electric mixer—just be sure to use smooth peanut butter rather than chunky. You'll get good results with Skippy.

For the cookies:

• 6 oz. (1-1/3 cups) all-purpose flour
• 2 oz. (2/3 cup) cake flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 6 oz. (12 Tbs.) unsalted butter, completely softened at room temperature
• 3/4 cup smooth peanut butter
• 1/2 cup sugar
• 1/2 cup firmly packed light brown sugar
• 1 tsp. pure vanilla extract
• 1 large egg

For the filling:

• 1-1/2 cups confectioners' sugar
• 3 oz. (6 Tbs.) unsalted butter, softened at room temperature
• 3/4 cup smooth peanut butter
• 3 Tbs. heavy cream
• 1/4 cup coarsely chopped roasted unsalted peanuts
• 1/4 cup coarsely chopped semisweet chocolate, or mini semisweet chocolate chips

To make the cookies

Heat the oven to 350°F. Line two baking sheets with parchment. In a medium bowl, sift together the two flours, baking soda, and salt. In the bowl of an electric mixer, cream the butter, peanut butter, and sugars with the paddle attachment until light and fluffy. Add the vanilla and egg; continue creaming until smooth and fluffy, about 3 minutes with an electric mixer (longer by hand). Stir in the flour mixture by hand just until it's incorporated; don't overmix or the cookies will be tough. Drop heaping tablespoonfuls of batter, spaced about 2 inches apart, onto the lined baking sheets. With floured fingers, flatten each dab of batter into a 2-inch round. Bake until the cookies are puffed and golden, 12 to 14 minutes, rotating the baking sheets if needed for even baking. Transfer the cookies to a rack to cool.

Instead of cross-hatching with a fork, use your fingers to press and decorate.

While the cookies cool, make the filling

In a small bowl, cream the confectioners' sugar, butter, and peanut butter until smooth. Add the heavy cream; continue creaming until smooth and fluffy. Stir in the chopped peanuts and chocolate.

To assemble

Transfer the cooled cookies to a work surface, flipping half of them over. With an offset spatula or a butter knife, spread a scant teaspoon of filling onto each turned-over cookie. Set another wafer on top of each filled cookie, pressing gently to spread the filling. Store sealed at room temperature or in the refrigerator.

An offset spatula is handy for spreading the cookie filling easily and evenly. A blunt table knife works, too.

Chocolate-Dunked Bananas with Peanuts

My mom always had frozen chocolate-covered bananas in the freezer. Frozen bananas (with or without the chocolate) make a nice snack anytime, so make a big batch and keep them in the
freezer. Kids love the fact that there’s a stick inside—it’s more like a Popsicle® or ice cream treat!

• 1 cup semisweet chocolate morsels
• 4 medium-size firm bananas, peeled and ends trimmed
• 4 Popsicle sticks (sold in the baking or ice cream section of the grocery store)
• 1 cup chopped salted dry-roasted peanuts

Place the chocolate morsels in a large, microwave-safe bowl and cover the bowl with plastic wrap. Microwave on HIGH for 3 to 5 minutes, until the chocolate is melted, stirring every 2 minutes.


Insert a Popsicle stick into one end of each banana and dunk the bananas in the melted chocolate, turning to coat all sides (if necessary, use a pastry brush to brush the chocolate onto the banana). Sprinkle the peanuts evenly over each banana.


Place the bananas on wax paper set on a plate and refrigerate until the chocolate hardens, about 10 minutes (or speed things up by placing the bananas in the freezer!)

Storage Savvy:

Store the bananas in the freezer, where they’ll keep for up to 3 months. Wrap them in plastic wrap, then store in freezer bags. Or line them up in a plastic container. Eat the bananas frozen or set them out at room temperature for about 30 minutes before serving to soften a bit.

Cannoli Cookies

Like the Italian pastry, these cakey cookies are enriched with whole-milk ricotta and scented with grated orange zest.

• 9 oz. (2 cups) all-purpose flour (I use Pillsbury)
• 1/2 tsp. baking soda
• 1/2 tsp. table salt
• 4 oz. (1/2 cup) unsalted butter, softened at room temperature
• 1/4 cup whole-milk ricotta, at room temperature
• 1 cup granulated sugar
• 1 tsp. finely grated orange zest
• 1 tsp. pure vanilla extract
• 1 large egg, at room temperature
• 4-1/2 oz. (3/4 cup) chocolate chips

In a medium bowl, whisk the flour with the baking soda and salt until well blended.

With a stand mixer (use the paddle attachment) or a hand mixer, beat the butter and ricotta on medium-high speed until light and fluffy, about 2 minutes. Add the sugar, orange zest, and vanilla; beat until blended, about 3 minutes. Scrape the bowl. On medium speed, add the egg and beat until blended. Add the flour mixture and mix on low speed until almost completely blended. Pour in the chocolate chips and continue mixing until just incorporated. Scrape the dough down from the sides of the bowl, cover with plastic, and refrigerate until slightly firmer, about half an hour.

Heat the oven to 350°F. Line large baking sheets with nonstick baking liners or parchment. Drop the batter by rounded tablespoons about 2 inches apart on the prepared baking sheets. Bake until the cookies are light golden, about 15 minutes. Let the cookies cool on the sheets on racks for 5 minutes before transferring them to racks to cool completely.

Store at room temperature or freeze in an airtight container, separating the cookie layers with waxed paper.

Chewy Chocolate-Chip Cookies

I use butter and eggs right out of the refrigerator so the dough stays cool and the cookies maintain their thickness during baking; I also use ungreased cookie sheets. To keep the cookies soft and chewy, store them in an airtight container along with a slice of bread.

• 10-3/4 oz. (1-1/3 cups) unsalted butter, cold 
• 1-1/2 cups packed light brown-sugar
• 1 cup granulated sugar
• 2 large eggs, cold
• 1 Tbs. pure vanilla extract  
• 17 oz. (3-3/4 cups) unbleached all-purpose flour
• 1-1/4 tsp. table salt
• 1 tsp. baking soda
• 12 oz. semisweet chocolate chips

Arrange oven racks in the upper and middle positions of the oven. Heat the oven to 375°F.

Using a mixer fitted with a paddle, beat together the butter, brown sugar, and granulated sugar, starting on low speed and gradually working your way up to high speed until the mixture is light and fluffy, about 3 min. once you reach high speed. Scrape the bowl and beater. Add the eggs and vanilla and beat on low until blended. Beat on high until light and fluffy, about 1 min. Scrape the bowl and beater.

In a medium bowl, whisk together the flour, salt, and baking soda. Add this to the butter mixture and stir with a wooden spoon until just blended; the dough will be stiff. Stir in the chocolate chips.

Drop rounded measuring teaspoons of dough about 2 inches apart onto two ungreased baking sheets. Refrigerate any unused dough. Bake until the bottoms are golden brown, 8 to 10 min., rotating the sheets halfway through for even results. Remove the sheets from the oven, let sit for 3 to 5 min., and then transfer the cookies with a spatula to a wire rack to cool completely. Let the baking sheets cool completely before baking the remaining dough.

Mocha Chip Cupcakes

• 3 oz. unsweetened chocolate, chopped
• 4-1/2 oz. (1 cup) unbleached all-purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. table salt
• 4 oz. (1/2 cup) unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1-1/2 tsp. pure vanilla extract
• 2 tsp. instant espresso powder, dissolved in 1/2 cup cool water
• 4 oz. (2/3 cup) semisweet chocolate chips
• 1 recipe Chocolate–Sour Cream Frosting

Position a rack in the lower third of the oven and heat the oven to 350°F. Line 12 standard-size muffin cups with paper liners.

Put the unsweetened chocolate in the top of a double boiler or in a metal bowl set over a small saucepan of barely simmering water. Stir occasionally until the chocolate is melted and smooth. Set aside to cool slightly.

Sift the flour, baking soda, and salt into a small bowl. In a large bowl, beat the butter with a stand mixer fitted with the paddle attachment (or a hand mixer) on medium speed until the butter is smooth, 30 to 60 seconds. With the mixer running, slowly pour in the sugar. Stop the mixer, scrape the bowl and beaters, and then beat on medium-high speed until the mixture is light and fluffy, 2 to 3 min. Beat in the eggs, one at a time, on medium speed, beating until the batter is smooth after each addition (about 30 seconds). Scrape the bowl after each addition. Add the vanilla and melted chocolate (which may be slightly warm) and beat until smooth and blended. On low speed, add the dry ingredients in three installments, alternating with the espresso in two additions, mixing after each addition only until the batter is smooth. Stir in the chocolate chips by hand.

Divide the batter evenly among the prepared muffin cups. (Use  two rounded soupspoons: one to pick up the batter, one to push it off.) Don’t smooth the batter. Bake until the cupcakes spring back when gently pressed in the center, 20 to 22 min. Let them cool in the tin for 5 min. on a wire rack. Carefully remove the cupcakes from the tin, set them on the rack, and let cool completely.

Put a generous spoonful of the frosting on top of each cupcake and use the back of the spoon to spread and swirl it. Let the frosting set for about 30 min. before serving.

Graham Cracker-Chocolate Chip Snacking Cake

This cake was inspired by the flavors of s’mores and is guaranteed to bring back memories of Girl Scout campfires. Grind your own crumbs for the freshest flavor.

For the cake

• 8 whole graham crackers, finely ground (about 1 cup)

• 1/4 cup unbleached all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 6 Tbs. (3/4 stick) unsalted butter, softened
• 1/4 cup sugar
• 1 large egg
• 1 large egg yolk
• 1 tsp. pure vanilla extract
• 1/4 cup milk
• 1/2 cup semisweet chocolate chips

For the frosting

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup confectioners’ sugar
• 1/2 tsp. pure vanilla extract
• 1/2 cup Marshmallow Fluff

Make the cake

Preheat the oven to 350ºF. Grease an 8-inch square baking pan and dust it with flour, knocking out any extra. Combine the graham cracker crumbs, flour, baking powder, and salt in a medium mixing bowl.


Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. With the mixer on low speed, add the egg, egg yolk, and vanilla. Scrape down the sides of the bowl and then beat until smooth.


With the mixer on low speed, add 1/3 of the flour mixture, then 1/2 of the milk, stirring until combined. Repeat with the remaining flour and milk, ending with the flour. Stir in the chocolate chips.


Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Let the cake cool in the pan for about 10 minutes. Invert it onto a wire rack, and then turn it right side up on a rack to cool completely.

Make the frosting

Place the butter in a medium mixing bowl and beat until creamy. With the mixer on low speed, slowly add the sugar, scraping down the sides of the bowl as necessary. Stir in the vanilla and the Marshmallow Fluff and beat until smooth.

Cut the cake into squares and serve each one with a dollop of frosting on top.

Chewy Chocolate-Chip Cookies

I use butter and eggs right out of the refrigerator so the dough stays cool and the cookies maintain their thickness during baking; I also use ungreased cookie sheets. To keep the cookies soft and chewy, store them in an airtight container along with a slice of bread.

• 10-3/4 oz. (1-1/3 cups) unsalted butter, cold 
• 1-1/2 cups packed light brown-sugar
• 1 cup granulated sugar
• 2 large eggs, cold
• 1 Tbs. pure vanilla extract  
• 17 oz. (3-3/4 cups) unbleached all-purpose flour
• 1-1/4 tsp. table salt
• 1 tsp. baking soda
• 12 oz. semisweet chocolate chips

Arrange oven racks in the upper and middle positions of the oven. Heat the oven to 375°F.

Using a mixer fitted with a paddle, beat together the butter, brown sugar, and granulated sugar, starting on low speed and gradually working your way up to high speed until the mixture is light and fluffy, about 3 min. once you reach high speed. Scrape the bowl and beater. Add the eggs and vanilla and beat on low until blended. Beat on high until light and fluffy, about 1 min. Scrape the bowl and beater.

In a medium bowl, whisk together the flour, salt, and baking soda. Add this to the butter mixture and stir with a wooden spoon until just blended; the dough will be stiff. Stir in the chocolate chips.

Drop rounded measuring teaspoons of dough about 2 inches apart onto two ungreased baking sheets. Refrigerate any unused dough. Bake until the bottoms are golden brown, 8 to 10 min., rotating the sheets halfway through for even results. Remove the sheets from the oven, let sit for 3 to 5 min., and then transfer the cookies with a spatula to a wire rack to cool completely. Let the baking sheets cool completely before baking the remaining dough.

Chocolate-Dunked Bananas with Peanuts

My mom always had frozen chocolate-covered bananas in the freezer. Frozen bananas (with or without the chocolate) make a nice snack anytime, so make a big batch and keep them in the
freezer. Kids love the fact that there’s a stick inside—it’s more like a Popsicle® or ice cream treat!

• 1 cup semisweet chocolate morsels
• 4 medium-size firm bananas, peeled and ends trimmed
• 4 Popsicle sticks (sold in the baking or ice cream section of the grocery store)
• 1 cup chopped salted dry-roasted peanuts

Place the chocolate morsels in a large, microwave-safe bowl and cover the bowl with plastic wrap. Microwave on HIGH for 3 to 5 minutes, until the chocolate is melted, stirring every 2 minutes.


Insert a Popsicle stick into one end of each banana and dunk the bananas in the melted chocolate, turning to coat all sides (if necessary, use a pastry brush to brush the chocolate onto the banana). Sprinkle the peanuts evenly over each banana.


Place the bananas on wax paper set on a plate and refrigerate until the chocolate hardens, about 10 minutes (or speed things up by placing the bananas in the freezer!)

Storage Savvy:

Store the bananas in the freezer, where they’ll keep for up to 3 months. Wrap them in plastic wrap, then store in freezer bags. Or line them up in a plastic container. Eat the bananas frozen or set them out at room temperature for about 30 minutes before serving to soften a bit.

Graham Cracker-Chocolate Chip Snacking Cake

This cake was inspired by the flavors of s’mores and is guaranteed to bring back memories of Girl Scout campfires. Grind your own crumbs for the freshest flavor.

For the cake

• 8 whole graham crackers, finely ground (about 1 cup)

• 1/4 cup unbleached all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 6 Tbs. (3/4 stick) unsalted butter, softened
• 1/4 cup sugar
• 1 large egg
• 1 large egg yolk
• 1 tsp. pure vanilla extract
• 1/4 cup milk
• 1/2 cup semisweet chocolate chips

For the frosting

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup confectioners’ sugar
• 1/2 tsp. pure vanilla extract
• 1/2 cup Marshmallow Fluff

Make the cake

Preheat the oven to 350ºF. Grease an 8-inch square baking pan and dust it with flour, knocking out any extra. Combine the graham cracker crumbs, flour, baking powder, and salt in a medium mixing bowl.


Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. With the mixer on low speed, add the egg, egg yolk, and vanilla. Scrape down the sides of the bowl and then beat until smooth.


With the mixer on low speed, add 1/3 of the flour mixture, then 1/2 of the milk, stirring until combined. Repeat with the remaining flour and milk, ending with the flour. Stir in the chocolate chips.


Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Let the cake cool in the pan for about 10 minutes. Invert it onto a wire rack, and then turn it right side up on a rack to cool completely.

Make the frosting

Place the butter in a medium mixing bowl and beat until creamy. With the mixer on low speed, slowly add the sugar, scraping down the sides of the bowl as necessary. Stir in the vanilla and the Marshmallow Fluff and beat until smooth.

Cut the cake into squares and serve each one with a dollop of frosting on top.

Peanut Butter Sandwich Cookies

This peanut butter cookie is head and shoulders above the others; it’s a hefty sandwich cookie with great peanut flavor in both the chocolate-flecked cream filling and the crunchy-light cookie. This recipe can be mixed by hand or in an electric mixer—just be sure to use smooth peanut butter rather than chunky. You'll get good results with Skippy.

For the cookies:

• 6 oz. (1-1/3 cups) all-purpose flour
• 2 oz. (2/3 cup) cake flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 6 oz. (12 Tbs.) unsalted butter, completely softened at room temperature
• 3/4 cup smooth peanut butter
• 1/2 cup sugar
• 1/2 cup firmly packed light brown sugar
• 1 tsp. pure vanilla extract
• 1 large egg

For the filling:

• 1-1/2 cups confectioners' sugar
• 3 oz. (6 Tbs.) unsalted butter, softened at room temperature
• 3/4 cup smooth peanut butter
• 3 Tbs. heavy cream
• 1/4 cup coarsely chopped roasted unsalted peanuts
• 1/4 cup coarsely chopped semisweet chocolate, or mini semisweet chocolate chips

To make the cookies

Heat the oven to 350°F. Line two baking sheets with parchment. In a medium bowl, sift together the two flours, baking soda, and salt. In the bowl of an electric mixer, cream the butter, peanut butter, and sugars with the paddle attachment until light and fluffy. Add the vanilla and egg; continue creaming until smooth and fluffy, about 3 minutes with an electric mixer (longer by hand). Stir in the flour mixture by hand just until it's incorporated; don't overmix or the cookies will be tough. Drop heaping tablespoonfuls of batter, spaced about 2 inches apart, onto the lined baking sheets. With floured fingers, flatten each dab of batter into a 2-inch round. Bake until the cookies are puffed and golden, 12 to 14 minutes, rotating the baking sheets if needed for even baking. Transfer the cookies to a rack to cool.

Instead of cross-hatching with a fork, use your fingers to press and decorate.

While the cookies cool, make the filling

In a small bowl, cream the confectioners' sugar, butter, and peanut butter until smooth. Add the heavy cream; continue creaming until smooth and fluffy. Stir in the chopped peanuts and chocolate.

To assemble

Transfer the cooled cookies to a work surface, flipping half of them over. With an offset spatula or a butter knife, spread a scant teaspoon of filling onto each turned-over cookie. Set another wafer on top of each filled cookie, pressing gently to spread the filling. Store sealed at room temperature or in the refrigerator.

An offset spatula is handy for spreading the cookie filling easily and evenly. A blunt table knife works, too.

Mocha Chip Cupcakes

• 3 oz. unsweetened chocolate, chopped
• 4-1/2 oz. (1 cup) unbleached all-purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. table salt
• 4 oz. (1/2 cup) unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1-1/2 tsp. pure vanilla extract
• 2 tsp. instant espresso powder, dissolved in 1/2 cup cool water
• 4 oz. (2/3 cup) semisweet chocolate chips
• 1 recipe Chocolate–Sour Cream Frosting

Position a rack in the lower third of the oven and heat the oven to 350°F. Line 12 standard-size muffin cups with paper liners.

Put the unsweetened chocolate in the top of a double boiler or in a metal bowl set over a small saucepan of barely simmering water. Stir occasionally until the chocolate is melted and smooth. Set aside to cool slightly.

Sift the flour, baking soda, and salt into a small bowl. In a large bowl, beat the butter with a stand mixer fitted with the paddle attachment (or a hand mixer) on medium speed until the butter is smooth, 30 to 60 seconds. With the mixer running, slowly pour in the sugar. Stop the mixer, scrape the bowl and beaters, and then beat on medium-high speed until the mixture is light and fluffy, 2 to 3 min. Beat in the eggs, one at a time, on medium speed, beating until the batter is smooth after each addition (about 30 seconds). Scrape the bowl after each addition. Add the vanilla and melted chocolate (which may be slightly warm) and beat until smooth and blended. On low speed, add the dry ingredients in three installments, alternating with the espresso in two additions, mixing after each addition only until the batter is smooth. Stir in the chocolate chips by hand.

Divide the batter evenly among the prepared muffin cups. (Use  two rounded soupspoons: one to pick up the batter, one to push it off.) Don’t smooth the batter. Bake until the cupcakes spring back when gently pressed in the center, 20 to 22 min. Let them cool in the tin for 5 min. on a wire rack. Carefully remove the cupcakes from the tin, set them on the rack, and let cool completely.

Put a generous spoonful of the frosting on top of each cupcake and use the back of the spoon to spread and swirl it. Let the frosting set for about 30 min. before serving.