Tag Archives: Chocolate recipes

chocolate and PB skillet cookie in cast iron pan

Date Night at Home Isn’t Complete Without This Chocolate Peanut Butter Skillet Cookie

Imagine the perfect cookie. For me it would be crisp on the outside, chewy on the inside and loaded with chocolate. Then take it to the next level with salty, nutty peanut buttery goodness. Decadent chocolate + peanut butter make for the ultimate dream team in this delicious skillet cookie recipe. Don’t forget to top it with a scoop of ice cream! The perfect decadent dessert for a date night at home.

chocolate and PB skillet cookie in cast iron pan

Chocolate Peanut Butter Skillet Cookie

Prep Time: 15 minutes
Bake Time: 20 to 25 minutes
Total Time: 35 to 40 minutes
Servings: 4

Ingredients:

1 ⅓ cup all-purpose flour
¾ tsp baking powder
½ tsp salt
¾ stick butter, room temperature
¼ cup smooth peanut butter
¼ cup granulated sugar
½ cup brown sugar
1 large egg
1 tsp espresso powder
1 tsp water
1 tsp vanilla extract
1 cup semi-sweet chocolate, chopped or chunks
Flaky sea salt

Equipment:

6 ½ Inch Logic Pre-Seasoned Skillet, Amazon, $23.

chocolate and PB skillet cookie ingredients on kitchen countertop

Directions:

1. Preheat oven to 375°F.

2. In a small bowl, whisk together the flour, baking powder and salt. Set aside.

3. In the bowl of a stand mixer with the paddle attachment, cream together butter, peanut butter, sugar and brown sugar for about 2 minutes. Add the egg and cream until light and airy, about 3-5 minutes. Dissolve the espresso powder with water and add to the stand mixer, along with the vanilla extract.

Related: Our Most Popular Cookie Recipes of All Time

4. With the mixer on low, add the flour mixture and mix just until the dough comes together. Fold in the chopped chocolate.

chocolate and PB skillet cookie dough

5. Divide the cookie dough amongst two 6.5-inch cast iron skillets or one 10-inch skillet. Sprinkle flaky sea salt on top of the dough. Bake in the oven for 20-25 minutes until the edges are golden. Serve warm with a scoop of ice cream.

chocolate and PB skillet cookie in cast iron pan

Like Sabrina’s cast iron cookie recipe? Try her 8-ingredient warm salted caramel lava cakes or caramel apple cheesecake fried wontons.

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You’ll Fall Head Over Heels For These Chocolate and Coconut Pots De Crème

It isn’t Valentine’s Day without a decadent chocolate dessert, and this chocolate and coconut pots de crème recipe is the epitome of all the things we love most about the rich, sugary-sweet confection. Not only are these romantic treats individually portioned, they’re best made in advance, and also happen to be dairy-free thanks to the creamy coconut milk (always opt for canned coconut milk as the carton variety is diluted with water). No matter who you’re treating – yourself, close friends or that special someone – these desserts are worth the indulgence.

Chocolate and Coconut Pots De Crème

Prep Time: 30 minutes
Bake Time: 40 minutes
Total Time: 4+ hours (includes cooling time)
Servings: 4 large or 6 small

Ingredients:

2 cups full-fat coconut milk, canned
½ cup granulated sugar
4 large egg yolks, room temperature
1 tsp pure vanilla extract
1 tsp coconut extract
1 pinch nutmeg
1 pinch fine salt
100 grams quality dark chocolate, finely chopped
Coconut whipped cream, for serving
Dried rose petals, for garnishing

Directions:

1. Preheat oven to 325°F. Boil a pot of water and set aside.

2. In a saucepan over medium heat, whisk together the coconut milk and sugar. Bring to a gentle simmer and remove from heat.

3. In a mixing bowl, whisk together the egg yolks, vanilla extract, coconut extract, nutmeg and salt until well blended.

4. Slowly temper in the coconut mixture to the egg mixture, whisking constantly.

5. Transfer mixture back to the saucepan and add the chocolate. Whisk until chocolate is fully incorporated.

6. Pour mixture through a fine-mesh sieve to ensure a silky custard.

7. Evenly divide custard amongst 4 large (or 6 small) ramekins. Transfer to a baking dish and fill dish with the boiling water halfway up the sides of the ramekins. Be careful not to drip any water into the ramekins.

8. Bake for 30-40 minutes, until the centre of each custard has set. The centre should still have a little jiggle to it. Remove ramekins from the baking dish and transfer to a cooling rack. Let cool to room temperature before transferring to the refrigerator. Chill for a minimum of 4 hours or overnight before serving.

9. Top with a dollop of coconut whipped cream and a sprinkle of rose petals before serving.

We’re here to satisfy all your dessert cravings with these 100+ decadent chocolate desserts, fudgy brownie recipes and no-bake vegan chocolate cheesecake hearts.

Pumpkin S’mores Sheet Cake is the Fall Dessert to Make This Season

Just when you thought you’d heard of all the pumpkin spice desserts out there, let us introduce you to this Pumpkin S’mores Sheet Cake. Anything baked in a sheet pan is already party-ready, but top it with silky ganache and fluffy, marshmallow-like frosting and it’s definitely a celebration. Dotted with chocolate chips and punctuated with show-stopping toasted meringue, this recipe is sure to impress this fall.

Pumpkin S’mores Sheet Cake

Bake Time: 28 minutes
Total Time: 90 minutes
Servings: 12 to 16

Ingredients:

Cake
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp pumpkin spice
½ tsp salt
3 large eggs
1 cup granulated sugar
2/3 cups brown sugar
14 Tbsp unsalted butter, melted and cooled
15 ounces pumpkin puree
1 cup chocolate chips

Chocolate Ganache Frosting
6 ounce bittersweet chocolate chips
1 Tbsp unsalted butter
3 ounces heavy cream

Marshmallow Meringue Frosting
3 large eggs whites
1 cup granulated sugar
2 tsp vanilla extract

Directions:

Cake
1. Preheat the oven to 350°F. Line a 9-by-13-inch cake pan with parchment paper and set aside.
2. Sift together the flour, baking powder, baking soda, cinnamon, ginger, pumpkin spice and salt. Set aside.
3. Using a stand or hand mixer, mix the eggs, granulated sugar and brown sugar together on medium speed for 3 minutes, or until pale in colour. Mixing on low speed, add the eggs, one at a time. Stop the mixer and scrape down the bottom of the bowl.
4. With the mixer on low speed, add in half of the flour mixture. Stream in the melted butter and mix until combined. Add in the remaining flour and mix until just barely incorporated. Add in the pumpkin and mix until combined. Stop the mixer and fold in the chocolate chips.

5. Tip the mixture into the prepared pan and spread evenly with a spatula or the back of a spoon. Bake for 28 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
6. Allow the cake to cool completely before spreading the top with the Chocolate Ganache Frosting. Allow the ganache to set (at room temperature or in the refrigerator) before topping with the Marshmallow Meringue Frosting. Use an offset spatula or the back of a spoon to make swirls and peaks with the meringue. Gently toast the meringue with a culinary torch.

Chocolate Ganache Frosting
1. Place the chocolate chips and butter in a heat-safe bowl.
2.
Heat the cream in a small saucepan over medium-high heat until it just begins to simmer. 

3. Pour the hot cream over the chocolate and butter. Let stand for 30 to 60 seconds, then whisk until smooth.
4. Allow ganache to thicken before using (at least 30 minutes at room temperature, or 20 minutes in the refrigerator, stirring every 5 to 10 minutes).

Marshmallow Meringue Frosting
1. Place the egg whites and sugar in the bowl of a stand mixer.  Stir to gently combine. Fill a saucepan with a few inches of water and bring to a simmer. Place the mixer bowl on top to create a double-boiler.  Stirring intermittently, heat the egg mixture until it is 160°f on a candy thermometer.

2. Once the egg whites are hot, carefully move the bowl back to the stand mixer. Whip on high speed with the whisk attachment until the meringue holds medium-stiff peaks, about 8 to 10 minutes. Add the vanilla extract and mix to combine.
3. Spread the meringue on top of the ganache, being careful not to disturb or mix in the chocolate layer underneath. Lightly toast the meringue with a culinary torch.

We’ve got plenty more pumpkin-spiced desserts to make you drool. Start with these 40 perfect pumpkin treats, before exploring these healthy (and genius) recipe hacks using a can of pumpkin and 20 pumpkin pie recipes (if the classic fall dessert is your thing).

No-Bake Chocolate Crunch Brownies That Taste Indulgent (But Are Actually Good For You)

This seemingly decadent treat truly has it all: a fudgy brownie, a crunchy rich chocolate topping, a good smack of nutty peanut butter, and they’re actually healthy! These no-bake vegan brownies are easy and quick to make, and it will probably take you just as little time to eat them. Yes, they’re a sweet treat, but they also boast some superfood ingredients to fuel your body with high-quality sources of both protein and fat. Not to mention, they taste absolutely incredible.

No-Bake Chocolate Crunch Brownies


Prep Time: 35 minutes
Total Time: 35 minutes
Servings: 12

Ingredients:

Filling
2 cups cooking dates, honey or medjool dates, pitted
2 cups walnuts
3/4 cup raw cacao or cocoa powder
Pinch of sea salt
2 Tbsp water, added gradually

Topping
100 g dark chocolate bar, roughly chopped
1/2 cup natural or organic peanut butter
1 cup puffed crispy rice cereal or puffed crispy quinoa
1 Tbsp coconut oil

Directions:

1. Choose your date of choice.  If you are opting for cooking dates or honey dates, soak them in warm water for about 10 minutes to rehydrate them, then discard the water.

2. Add the walnuts into the food processor and pulse using the “s” blade until a crumble forms. Then add the dates, cacao powder and sea salt, blending so that it forms into a “dough”.  Add 1 Tbsp of water at a time through the feeder hole as the food processor is running. You don’t want the “dough” to be too wet, but you do need enough water for it to adhere together.

3. Once the “dough” is sticky enough to form a ball, remove it from the food processor and place it in an 8 inch square pan that’s lined with parchment paper.  Use your fingers to press the dough into the pan so that it’s spread out and even, then immediately place it in the freezer.

4. While the brownies are chilling and hardening, start making the topping.  Melt the chocolate chips, coconut oil and peanut butter in a small pot over medium heat. Continue to stir with a silicone spatula until all is velvety and melted together.  Once smooth, fold in the crisp cereal of choice.

5. Remove the brownies from the freezer and pour the chocolate peanut butter crunchy topping over.  Use a spatula to get an even layer.

Craving more good-for-you dessert recipes? You’ll love these 20 Satisfying Sweet Treats That Feature Hidden Veggies.