An easy recipe for homemade brownies made in one bowl with just a few simple ingredients. This is the only fudgy brownie recipe you will ever need!

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Chocolate Fudge Caramel Brownies � Easy To Make Brownies That Are Loaded With Chocolate Chips And Layers Of Gooey Caramel. Rich, Chewy And Simply Amazing!

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This super easy Fudge Brownie Recipe is filled with gooey, rich chocolate and perfectly balanced sweetness.

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My Fudgy Cookies and Cream Brownies have the best Oreo flavor and were a HUGE hit when I made them. These rich brownies are topped with an Oreo-filled white chocolate topping, and they�re simple to prepare!

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This banana pudding layered dessert is the perfect no-bake, make-ahead treat to make for a crowd. If you can find banana pudding flavored mix, go ahead and use it here. But vanilla is just as good ??.

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Creamy and sweet pie bursting with blueberries and citrusy lemon on top of shortbread crust. In portable bar form!

BREAD INGREDIENTS

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1 egg � room temperature, lightly beaten
• 1 cup milk � I used 1%
• 2 teaspoons vanilla extract
• 1/3 cup plain greek yogurt or sour cream

SWIRL INGREDIENTS

• 1/3 cup granulated sugar
• 2 teaspoons cinnamon
• 2 tablespoons water

GLAZE INGREDIENTS

• 1/2 cup powdered sugar
• 1 tablespoon milk

Get full instruction, visit blog centercutcook.com.

Creamy and sweet pie bursting with blueberries and citrusy lemon on top of shortbread crust. In portable bar form!

Ingredients
SHORTBREAD CRUST

• 1 cup (2 sticks) unsalted butter melted
• 1/2 cup granulated sugar plus more for sprinkling
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• the zest of one lemon divided
• 2 cups all-purpose flour

FILLING

• 8 ounces cream cheese softened to room temperature
• 2 large eggs
• 1 cup granulated sugar
• 1-5.3 ounce container lemon flavored Greek yogurt
• 2 teaspoons lemon juice
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• 3 cups blueberries fresh or frozen-- if using frozen, do not thaw

Get full instruction, visit blog freshaprilflours.

This Lemon Blueberry Bread is a delicious, flavorful quick bread perfect to enjoy along with a cup of coffee or tea.

ingredients:

• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/3 cup unsalted butter, melted
• 1 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 2 teaspoons fresh grated lemon zest
• 2 Tablespoons fresh lemon juice
• 1/2 cup milk
• 1 cup fresh or frozen blueberries (I used fresh)
• 1 Tablespoons all-purpose flour

Lemon glaze

• 2 Tablespons butter, melted
• 1/2 cup powdered sugar
• 2 Tablespoons fresh lemon juice
• 1/2 teaspoon vanilla extract

Get full instruction, visit blog glorioustreats.

If you love red velvet, cream cheese frosting, and eating 2 cookies at once - then these red velvet sandwich cookies are for you. Made from scratch, and perfect for Valentine's Day.

Author: Fiona Dowling | justsotasty.com.

Ingredients
Red Velvet Cookies
1 2/3 cups all-purpose flour
1 1/2 tbsp cocoa powder
2 tsp cornstarch
3/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter , soft
1/2 cup white sugar
1/3 cup brown sugar , packed
1 large egg
1 tsp vanilla extract
1 tsp vinegar
2 tsp red food coloring , liquid or gel
Cream Cheese Frosting
1/4 cup unsalted butter , softened
2 tbsp vegetable shortening
3 oz cream cheese , softened
1 1/2 - 2 cups powdered sugar
1/4 tsp salt
1 tbsp heavy cream , if needed.

Get full instructions, visit here...

This banana pudding layered dessert is the perfect no-bake, make-ahead treat to make for a crowd. If you can find banana pudding flavored mix, go ahead and use it here. But vanilla is just as good ??.

INGREDIENTS
FOR THE CRUST

• 1 1/2 c. finely crushed Nilla Wafers
• 4 tbsp. melted butter
• Pinch kosher salt

FOR THE CHEESECAKE

• 2 (8-oz.) blocks cream cheese, softened
• 3/4 c. granulated sugar
• 2 c. heavy cream
• 1 tsp. pure vanilla extract
• 1 (3.4-oz.) package instant vanilla pudding mix
• 1 3/4 c. whole milk
• 5 large ripe bananas, sliced
• 48 Nilla wafer, plus more, crushed, for garnish

Get full instructions, visit here 

Funfetti Cake Batter Cookie Bars are so easy to make, loaded with colorful sprinkles, and tastes exactly like cake batter. These will be a hit with everyone.

Author: Togetherasfamily.

Ingredients
cake batter cookie bars

• 1 pouch (1 lb 1.5 oz) sugar cookie mix
• 1 box (15.75 oz) white cake mix
• 3 large eggs
• 1 cup (2 sticks) melted butter
• 1 teaspoon vanilla extract
• 3 tablespoons rainbow sprinkles

frosting

• 1/2 cup butter, softened
• 1 1/2 cups powdered sugar
• 2-4 tablespoons milk (I use 4 tablespoons heavy cream)
• 1/4 teaspoon almond extract
• additional sprinkles for garnish

Get full instructions, visit here 

Glazed pumpkin sugar cookies are the best way to enjoy pumpkin spice and Fall flavors! Soft-baked & thick pumpkin sugar cookies are topped with an easy pumpkin spice glaze.

Keyword: cookies, pumpkin, pumpkin dessert
Servings: 4 dozen
Author: Jessica - Together as Family

Ingredients

• Pumpkin Sugar Cookies
• 1/2 cup (1 stick) butter, softened
• 1/2 cup canola or vegetable oil
• 1/2 cup pure pumpkin
• 1 cup granulated sugar
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 4 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
• Pumpkin Spice Glaze
• 2 cups powdered sugar
• 3-4 tablespoons heavy cream
• 1/4 teaspoon pumpkin pie spice

Instructions

1. Heat oven to 350 degrees. Line cookie sheets with parchment paper, baking mats, or spray with cooking spray.
2. In a large mixing bowl, add softened butter, oil, pumpkin, sugars, vanilla and eggs. Use a hand held blender (or in the bowl of a stand mixer) and blend together until smooth and combined.
3. Add the flour, baking soda, cream of tartar, salt, and pumpkin pie spice. Blend together on low speed just until combined and no flour streaks remain.
4. Take about 2 tablespoons of dough and roll into a ball (about the size of a golf ball) place 12 dough balls per cookie sheet.
5. Dip the bottom of a glass cup into granulated sugar and press down on each dough ball to flatten.
6. Bake for 8-9 minutes. Let cool on cookie sheet for 5 minutes and then remove to cooling rack to cook completely.
7. To make glaze combine all ingredients in a bowl and whisk together. Use more or less milk depending on how thick you want the frosting. Spread onto each cookie and let sit for several minutes to harden.

For the best recipes, please visit togetherasfamily.com

Recipe from: 99 easyrecipes.

INGREDIENTS

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1 1/2 cups (3 sticks) butter, room temperature
• 1 1/2 cups granulated sugar
• 1 1/2 cups light-brown sugar, packed
• 3 eggs
• 1 tablespoon vanilla extract
• 3 cups semisweet chocolate chips
• 3 cups old-fashioned rolled oats
• 2 cups sweetened flake coconut
• 2 cups chopped pecans

PREPARATION

1. Preheat oven to 350�F.
2. In a medium bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt.
3. In a separate very large bowl, beat the butter with an electric mixer until creamy. Gradually beat in sugars and mix until thoroughly combined. Add in eggs one at a time, beating after each addition. Mix in vanilla.
4. Add flour mixture and beat on low until just combined. Stir in chocolate chips, oats, coconut, and pecans.
5. Drop dough in 1/4 cup portions 3 inches apart onto an ungreased baking sheet.
6. Bake 15-17 minutes, rotating sheets halfway through. Cookie edges will be lightly browned. Remove to a wire rack to cool. Enjoy!

If you are a fan of peanut butter and chocolate you�ve gotta try this recipe for Buckeye Brownie Cookies. It fuses buckeyes (peanut butter and chocolate) with brownies and cookies for a decadent, melt-in-your-mouth experience.

Author: .free bief in dingmom.

INGREDIENTS

• One fudge brownie mix
• 1/4 cup melted butter
• 4 oz. cream cheese
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup powdered sugar
• 1 cup creamy peanut butter
• 4 oz. Chocolate Candiquik or your favorite chocolate

DIRECTIONS

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine brownie mix, egg, melted butter, and cream cheese.
3. Using a 1 tablespoon cookie dough scooper, scoop out dough and place on baking sheet.
4. Note: Your buckeye brownie cookie dough should be sticky.
5. Bake for 12 minutes.
6. While cookies are baking, mix together peanut butter, powdered sugar, and vanilla extract.
7. Using your hands, roll peanut butter mixture into small balls and set aside on a piece of parchment paper.
8. Remove cookies from the oven, and immediately press a peanut butter ball into the center of each cookie.
9. Let the cookies set for about 10 minutes.
10. Add chocolate to a small microwave-safe bowl and microwave on 50% heat for 90 seconds.
11. Stir chocolate and continue heating until chocolate has completely melted, stirring every 15 seconds.
12. Use a teaspoon to scoop melted chocolate onto each cookie (overtop of the peanut butter ball) and let harden for about 30 minutes.
13. Enjoy your buckeye brownie cookies!

For the best recipes, please visit freebiefindingmom.com

These Oreo Stuffed Chocolate Chip Cookies are Double stuffed Oreo cookies sandwiched in between two chocolate chip cookies. Basically the best cookie ever!

Author: bellyfull.

Ingredients

• 1 cup (2 sticks) softened unsalted butter
• 3/4 cup packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 3 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups semi-sweet chocolate chips
• 1 package Double Stuff Oreo cookies

Directions

1. Preheat oven to 350 degrees F. Coat (2) 12 cup muffin tins with nonstick cooking spray.
2. In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined. Beat in eggs and vanilla.
3. In medium bowl mix the flour, salt, and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined.
4. With a cookie scoop, form balls with the dough.
5. Place one ball on top of an Oreo cookie, and another ball on the bottom. Seal edges together by pressing and cupping in hand until a large ball is formed and Oreo cookie is fully enclosed with dough.
6. Place into the muffin tin cups. Bake cookies for approximately 16 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.

For the best recipes, please visit bellyfull.net.

Author: a family feast.
INGREDIENTS

Crust

• 3/4 cup graham cracker crumbs
• 1/4 cup granulated sugar
• 2 tablespoons brown sugar
• 4 tablespoons melted butter

Filling

• 1 1/2 cups heavy cream
• 8 ounces cream cheese softened
• 3/4 cup granulated sugar
• 1 cup creamy peanut butter
• 1 tablespoon vanilla
• 1 cup mini chocolate chips

INSTRUCTIONS

1. To prepare the crust, blend graham cracker crumbs, granulated sugar, brown sugar and melted butter in a bowl until fully combined. Press mixture into a 9? pie plate, covering bottom completely and pushing the crumbs about 1-2 inches up the side of the pie plate. Place the pie crust into the freezer while preparing the filling.
2. Whip the 1 1/2 cups heavy cream until it holds peaks. Set aside in the refrigerator while preparing the rest of the filling.
3. In a large bowl, beat cream cheese until smooth. Add sugar and mix until blended. Add peanut butter and vanilla, mixing well. (Scrape the sides of the bowl as needed to ensure that the ingredients are fully blended.)
4. Fold whipped cream into the peanut butter mixture, blending well.
5. Fold in mini chocolate chips, blending until mini chocolate chips are evenly disbursed throughout the filling.
6. Pour chocolate chip peanut butter filling into the prepared pie crust. Place filled pie into the freezer until firm.
7. If serving pie more than 1/2 an hour after final preparation, store in the freezer. Thaw for 20 minutes before serving for a frozen, ice cream-like consistency. (If you are having difficulty cleanly removing the pie crust from your pie plate, submerge the very bottom of the dish in some hot tap water � about 1/2 inch water in your kitchen sink � to loosen the crust being careful not to get water in the pie itself.) Or thaw for longer in the refrigerator for a gooey, soft pie.

For the best recipes, please visit afamilyfeast.com.

Large cake-like cookies, swirled with cinnamon, sugar, and butter.  Like a cinnamon roll, but is a cookie!  Adapted from Esther Brody's 500 Best Cookies, Bars and Squares

Servings: 12 -14
Recipe from: my recipe reviews.
Ingredients

• 3/4 C butter, softened
• 1 C sugar
• 1/2 tsp vanilla
• 3 C flour
• 1 tsp baking soda
• 3/4 C buttermilk

Filling

• 2 tbsp butter, softened
• 1/2 C brown sugar
• 1-2 tbsp cinnamon

Glaze

• 2 C powdered sugar
• 1/2 tsp vanilla
• 3-4 tbsp milk

Instructions

1. In a mixing bowl, cream butter and sugar together until creamy then mix in the vanilla.  In a small bowl, add the baking soda to the buttermilk and stir - set aside.  Add one cup of the flour slowly to the butter mixture until combined.  Pour in the buttermilk/soda and mix until combined.  Finish by adding the rest of the flour.  Mix until just combined (don't over mix).  Put the dough into the refrigerator for at least one hour.
2. Preheat the oven to 350�.  Prepare the cookie sheets with parchment paper or spray the sheets with cooking spray.
3. Generously flour your counter or baking marble.  Turn out the dough onto the flour and shape into an approximately 12" x 8" rectangle, about 1/4" thick.  (Yes, it's a very sticky dough, be patient!) Spread the butter evenly over the dough, then sprinkle with the brown sugar and cinnamon.  
4. Roll the dough from the long side, slowly nudging up and as tightly as possible without breaking the dough.  Don't worry if there are some little places that open up - just lightly pinch them closed.
5. Put in refrigerator for about 15 minutes, then slice into 1" slices, wiping the sharp knife between cuts.  Place the cookies onto the cookie sheet, at least 2 1/2" apart as they will spread.  Lightly reshape cookies into circles if needed, making sure the cinnamon sugar is showing in spirals.  Bake for 18-20 minutes until lightly browned.  Transfer baked cookies to a wire rack immediately to cool.
6. After completely cooled, mix the glaze ingredients together until smooth and desired texture.  Spoon glaze to completely cover the cookies and give them enough time to set before serving.

For the best recipes, please visit myrecipereviews.com.

The best monster cookies are loaded with peanut butter, oats, chocolate chips, and m&m's! They are thick, chewy, and a soft-baked cookie, with a surprise ingredient, that are addictive and delicious.

Course: Dessert
Cuisine: American
Servings: 30 cookies
Calories: 190 kcal
Recipe from together as family.

Ingredients

• 1/2 cup butter, softened
• 1 cup brown sugar
• 1/2 cup creamy peanut butter
• 1 large egg
• 2 teaspoons vanilla extract
• 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cornstarch
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups quick oats
• 1 cup mini semi-sweet chocolate chips
• 1 cup mini M&M candies

Instructions

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper or use a silpat liner.
2. In a large bowl (or bowl of a stand mixer) cream together the butter, brown sugar, and peanut butter until light and fluffy, about 2-3 minutes.
3. Mix in the egg and vanilla, scraping down the sides of the bowl as needed.
4. In a separate bowl, add the flour, baking soda, cornstarch, baking powder, and salt and whisk to combine.
5. With the mixer on low speed, slowly add the flour mixture to the wet ingredients and mix until just combined.
6. Add the oats, chocolate chips, and M&M candies. Mix on low speed just until dough is combined.
7. Use a small/medium cookie scoop, or about 1-2 tablespoons cookie dough, and place on the baking sheets. They should look like golf balls. 
8. Bake the cookies for 7-9 minutes until the edges are just starting to brown and the top still looks slightly undercooked.
9. Remove from the oven and cool for 5 minutes on the baking sheet before moving them to a wire rack to cool completely.
10. ** For more of a cookie shape, take the bottom of a glass cup and gently press down on the cookie a few minutes after they come out of the oven OR just press some additional m&m's on tops of the cooked cookies and that will naturally press them down into more of a cookie shape, I always do this and it works so well. The cookies don't spread much at all while baking. 

For the best recipes, please visit togetherasfamily.com.

How To Make The Best M&M Cookies! These are the PERFECT M and M chocolate chip cookies and can't wait to share them with you!

Course: Dessert
Cuisine: American
Servings: 24
Calories: 81 kcal
Author: Jenny from picky-palate.

Ingredients

• 1 stick unsalted butter softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1-1/2 cups all purpose Gold Medal Flour
• 3 tablespoons Instant vanilla pudding mix
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3/4 cup mini chocolate chips
• 1 or 1-1/2 cups Mini M and M's

Instructions

1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
2. In a large mixing bowl cream your butter and sugars until well combined. Add your egg and vanilla mixing to combine. Add your flour, pudding mix, baking soda and salt, stirring to combine. Add chips and m and m's stirring to combine.
3. With a medium cookie scoop, place dough 1 inch apart from each other. Bake for 10-12 minutes until cooked through. Let cool on cookie sheet for 10 minutes before transferring to cooling rack. Enjoy!

For the best recipes, please visit picky-palate.com

These Peanut Butter Chocolate Chip Shortbread Cookies are some of the tastiest cookies ever. Try them even once and you will understand what I�m talking about!

Recipe from: omg chocolate desserts.

Ingredients

• 1/2 cup unsalted butter (room temperature)
• 1/3 cup creamy peanut butter
• 1/2 teaspoon vanilla extract
• 1 1/4 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/2 teaspoon sea salt
• 1/2 cup miniature milk chocolate chips (or 3.2 oz. milk chocolate chopped in small chunks-do not leave large chunks because it will be hard to slice the cookies when you take the dough out the fridge)
• 1/3 cup miniature chocolate chips

Instructions

1. Whisk the dry ingredients together and set aside.
2. Cream together softened unsalted butter and peanut butter, then mix in vanilla.
3. Add dry ingredients to butter mixture and mix until the dough comes together.
4. Stir in chocolate chips.
5. Transfer the dough out onto parchment paper ( if the dough is still crumbly work it with your hands until it completly holds together) Form the dough into a log(but press it relly well or it wil crumble when you slice the cookies) and roll it up in the parchment paper and refrigerate for at least a couple of hours.
6. Preheat the oven to 325F and line a baking sheet with parchment paper.
7. With a sharp knife slice the log into slices about 1/3 inch ( if the slices crumble a bit, you will have to press it back together with your hands)
8. Bake the cookies for about 12-14 minutes (they will look undone, but don�t over bake them)
9. Let them cool for 5 minutes on a baking sheet before transfer them to a rack.

For the best recipes, please visit omgchocolatedesserts.com