M&M Chocolate Chip Cookie

I love cookies, and I love finding a recipe that makes the perfect cookie even more. There are so many variations of cookies which makes them so much fun to make. These loaded chocolate chip cookies are the perfect soft batch cookie, and everyone who’s tried one has told me how delicious they are. They’re pretty simple to make, and as long as you don’t over bake them, they come out perfectly every time.

M&M Chocolate Chip Cookie
How good does that dough look?

On top of using vanilla extract, this recipe also uses dry vanilla pudding mix to add another layer of flavor. The cookies will continue to bake once you take them out of the oven so don’t worry if they don’t appear to be done; take them out anyways. These cookies are meant to be soft, not rock hard. It’s also important to fold in the M&M’s; an electric mixer will crush them.

Happy Friday and happy baking!

With Love,

M&M Chocolate Chip Cookie

Valentine’s Day is right around the corner, and there’s nothing I love more than chocolate covered Strawberries! They’re simple to make, delicious, and kind of healthy… (the fruit has to count for something, right?) Last year Luke made me about 2 dozen strawberries and it was the best gift ever. I’m a simple girl to please! If you’re low on money, or just know your significant other would love food for Valentine’s Day (who wouldn’t?), then strawberries are a perfect option.

You can get fancy and melt your preferred chocolate using a double broiler, but I simply bought some dark and white chocolate specifically for dipping fruit in and heated it according to the directions. You can even jazz your strawberries up with sprinkles, crushed cookies, mini chocolate chips, because more chocolate is always better, or melted caramel. The possibilities are endless. I stuck to just using chocolate, but after writing that last sentence out I really wish I had experimented more!



Now, Luke is away at school so I may have just eaten all the strawberries and not bothered to wrap them up, but there are plenty of ways to package these little guys up! A box lined with parchment paper and tied with a bow is a cute option. You can also put them on a Valentine’s Day themed plate and then wrap the plate in cellophane and a bow. Play around with it a little and see what you like best.

I hope this post gave you some inspiration for a sweet little Valentine’s Day gift. Even if they’re in addition to a gift you already bought for your significant other, everyone loves food 😉 I’m going to go eat the rest of my strawberries now, happy Valentine’s Day!

Thanks for reading,

Audrey Knizek

T’is the season for cookies! I love baking and I love Christmas so nothing is better than Christmas cookies. I make the same two or three recipes every year and it’s one of my favorite traditions. Throw on some Christmas music, grab a hot drink, and I’m ready to start baking.

One thing that’s nice to do with all of the cookies is give them as gifts! It’s an expensive but special gift to give friends or family. Giving homemade cookies shows you care and took the time and effort to make something nice. What I’ve started doing this year to bring the cookies to the next level is putting them on a peppermint plate and then wrapping the whole thing in cellophane and a nice bow! It’s such a simple way to make your cookies look far more festive than if you just put them on a paper plate and covered them in plastic wrap or tinfoil.


Making the mint plate is so easy and creates zero mess. Simply place parchment paper on the bottom of a springform pan (the kind you’d use to make a cheesecake) and then lay down one layer or starlight peppermints. Bake in the oven for 12 minutes at 350º F, careful to watch it so the mints don’t burn. The result is so gorgeous it’s hard to believe that it takes hardly any effort at all.


Obviously you can bake whatever cookies you’d like to put on the plate, but my favorite ones to make are a recipe that’s been in my family since I can remember! These chocolate mint cookies only have a few ingredients, are easy to make, and are so delicious!



Once you’ve made your cookies and they’ve cooled, place a healthy amount on your peppermint plate! Wrap the whole thing in clear, cellophane wrap, tie it with a bow, and add a cute gift tag. You’re Christmas cookies are now ready to be given as the perfect, homemade gift!



Happy holidays and thanks for reading!


I, unlike most people, am not a huge pumpkin lover. I can’t stand pumpkin spice lattes (that’s probably sacrilege or something) and I also would rather have no pie than pumpkin pie. This is quite the statement coming from someone who absolutely loves pie. However! I have found a recipe for pumpkin chocolate chip bread that will rock your world. It’s incredibly moist (I also hate that word but there’s no good synonym that I’ve found yet), chocolatey, and dense, and is perfect topped with some whipped cream.

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Today we’re talking about the chocolate aspect of chocolate, beauty, and grace. Before making these, I’d never made brownies from scratch, I’ve always just made them from a box. Brownies have never been my favorite dessert, as boxed brownies are always just meh (except for the ones my friend Maria makes, I don’t know what she does to them but man, are they good!). However I thought I’d try making brownies from scratch and see if I liked them any better. Well folks, these are now one of my favorite things.


I have never had a brownie that is as dense, fudgey, and delicious as these ones are. This recipe uses a lot of butter and eggs to get that perfect texture that comes with a good brownie. Two types of chocolate, bittersweet and unsweetened, are used to provide a strong, rich flavor that you’ll only get from brownies that are made from scratch. I hope you enjoy making these brownies, let’s get baking!

Related Reading: Cranberry Orange Scones


1 cup semisweet chocolate chips plus 3/4 cup to fold into mixture (optional)
1 1/2 sticks salted butter, cut into pieces
4 ounces unsweetened chocolate, chopped
1 1/2 cups granulated sugar
3 large eggs plus 1 egg yolk
1 teaspoon vanilla extract
3/4 cup all-purpose flour


Preheat the oven to 350. Line a 9 x 9 baking pan with foil, spray with cooking spray, and set aside.

Melt the butter, bittersweet chocolate, and 1 cup of chocolate chips for one minute. Stir, and then continue to melt the chocolate for 30 second intervals until just combined and melted. You don’t want to burn the chocolate.

Set the chocolate aside to cool while you beat the sugar and eggs for three minutes, or until white and thick. Add in the vanilla extract. If your chocolate is still really hot, wait another few minutes before mixing it with the sugar and eggs. If the chocolate is too hot it will scramble the eggs.

Mix in your flour before mixing in 3/4 cup chocolate chips, or anything else you may be adding to your brownies (nuts, butterscotch chips, etc.).

Bake the brownies for 35 minutes, or until a toothpick comes out almost clean, but with a few crumbs on it. You don’t want to over bake the brownies as that will eliminate the chewy, moist texture that you’re going for.

Let cool to room temperature or stick them in the fridge to have later.


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Audrey Knizek

I hope you have a sweet tooth, because today on the blog is the gooiest, most delicious s’mores bars you ever did eat. I love a good s’more as it’s a reminder of summer and such a staple for when you’re gathered around the campfire with friends and family. I found this recipe while searching through Pinterest and I thought I would give them a go! The original recipe is here, and you can follow me on Pinterest to see what other recipes I’ve saved right here. Now, let’s get baking! 


  • 1/2 cup (115g) salted butter, room temperature
  • 3/4 cup (150g) packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup (125g) all-purpose flour (measured correctly)
  • 1 cup (100g) graham cracker crumbs (9 graham crackers)
  • 1/2 teaspoon baking powder
  • 3/4 cup semi-sweet or dark chocolate chips
  • 1 cup marshmallow creme, or enough to have a thick layer on top of the dough

How To:

  • Preheat your oven to 350° F and then line an 8×8 pan with tin foil or parchment paper. This recipe doesn’t make a lot of dough so don’t use a pan any bigger than 8×8. 
  • In a mixer or with an electric whisk, combine the butter and sugar until creamy. Add in the egg and vanilla. 
  • In a separate bowl combine the flour, graham crackers, and baking powder
  • Slowly add the flour combination into the wet ingredients, keeping the mixer on a low speed
  • Spread about 2/3 of the dough into pan. After trial and error I found it’s best to just spread the dough with your clean hands (emphasis on the clean!) 
  • Layer the fluff on top of the dough, spreading with the back of a spoon or spatula. Then add your chocolate chips before spreading the remainder of the dough on top 
  • Pop your bars into the oven for 25-27 minutes, or until golden brown.
  • They will not be hard when you take them out of the oven, but that’s okay because they’re meant to be gooey just like a campfire s’more!



Look how gooey they are! That melted marshmallow and chocolate chips! I may have to go eat one now…

Happy baking, and thanks for reading!