Jessica's Joyful Kitchen

Prep Time: 15 minutes Cook Time: 12–14 minutes Chill Time: 20 minutes Total Time: About 50 minutes Servings: About 24 cookies Category: Dessert Notes After Making Use 1 large and 1 medium scoop per cookie  Ingredients 1½ cups (188g) all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup (226g) unsalted butter, softened 1 cup (200g) granulated sugar ½ cup (100g) packed light or dark brown sugar 2 large eggs, at room temperature 1 cup (240g) creamy peanut butter 2 teaspoons vanilla extract 2 cups (170g) old-fashioned rolled oats 2½ cups (450g) semi-sweet chocolate chips (see Kitchen Sink variation, below) Instructions In a large bowl, beat the softened butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and brown sugar and beat until light and creamy, about 2 minutes. Add the eggs, peanut butter, and vanilla. Beat on high speed until smooth and well combined, about 1 minute. Scrape down the si...

Prep Time: 15 minutes Bake Time: 15–17 minutes Rest Time: 10 minutes Total Time: About 40 minutes Servings: 12 large cookies Category: Dessert ⸻ Notes After Making Add ⸻ Ingredients 1½ cups (339 g) unsalted butter, softened ½ cup (100 g) granulated sugar 1½ cups (330 g) packed light brown sugar 2 large eggs, room temperature 1½ tablespoons vanilla extract 4 cups (500 g) all-purpose flour ½ cup (43 g) unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon salt 2–3 teaspoons (10–15 mL) liquid red food coloring, optional 2 cups (340 g) semi-sweet chocolate chips ⸻ Instructions Preheat the oven to 350°F. Line two large baking sheets with parchment paper. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes. Add the eggs and vanilla extract. Beat until smooth and creamy. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredient...

Prep Time: 20 minutes Cook Time: 1 hour Total Time: 1 hour 20 minutes Servings: 10–12 Category: Dessert ⸻ Notes After Making Add ⸻ Ingredients 1 cup (2 sticks / 226 g) unsalted butter, plus additional butter for greasing the baking dish 4 extra-large eggs, room temperature 2 cups (400 g) granulated sugar ¾ cup (85 g) unsweetened cocoa powder ½ cup (60 g) all-purpose flour 2 teaspoons vanilla extract 1 tablespoon coffee, amaretto, framboise, or kahlua liqueur (optional) For Serving Vanilla ice cream Whipped cream ⸻ Instructions Prepare the Brownie Pudding Preheat the oven to 325°F . Lightly butter a 2-quart (9×13-inch or similar) baking dish. Melt the butter and allow it to cool slightly. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5–10 minutes , until very thick, pale yellow, and fluffy. In a separate bowl, whisk together the cocoa powder and flour. Reduce th...

Prep Time: 30 minutes Total Time: 30 minutes Servings: 20 cookies Category: Dessert ⸻ Notes After Making Add  ⸻ Ingredients 2 cups caramel bits ½ cup butter 2 cups semi-sweet chocolate chips ⅓ cup milk 10 ounces mini marshmallows 6 cups crispy rice cereal ⸻ Instructions Line 2–3 baking sheets or trays with parchment paper and set aside. In a large saucepan, combine the caramel bits, butter, chocolate chips, and milk. Heat over low heat, stirring gently, until completely melted and smooth, about 5–10 minutes. Use the back of a spoon to help break down the caramel bits if needed. Add the mini marshmallows and stir until melted and fully incorporated. Remove the pan from the heat. Add the crispy rice cereal and stir until evenly coated in the chocolate mixture. Using a large cookie scoop or a ¼-cup measuring cup, scoop portions onto the prepared baking sheets. Gently flatten the tops of the cookies with the back of a spoon or your hand. Allow the cooki...