Lately I’ve been obsessed with making bakery-style cookies.
You know the kind I’m talking about–soft, chewy, delightfully oversized, and packed to the brim with chips, chunks of candy, and other add-ins. So, after some success with my caramel M&M cookie recipe, and having spotted mint-flavored M&Ms at my local CVS, I decided to give a bakery-style mint chocolate cookie recipe a try.
With a delicious chocolate base, filled with chocolate chips, M&Ms, and Andes Mints, and topped with a healthy dose of green sprinkles, these cookies definitely pack a minty punch!
Fudge has always been one of my favorite candies. I love all varieties, from English clotted cream fudge to high-end candy shop stuff to the sugary peanut butter kind sold at school bake sales. And no trip to Rehoboth Beach would be complete without a box (or two!!) from The Candy Kitchen on the boardwalk; I’m partial to the maple walnut variety. And the vanilla, the butter pecan, the chocolate cheesecake…You get the point.
So, when I learned that June 16th had been designated as National Fudge Day, of course I had to whip up a batch or two of my favorite treat.
Finding myself short on time, I decided to skip my tried-and-true classic fudge recipes and attempt one of the many “quick” methods that are all over the Internet. Most of these recipes call for some combination of chocolate chips, sweetened condensed milk, and a couple of other add-ins, with no special equipment required other than a microwave. (In contrast, more traditional recipes combine ingredients like sugar, milk, butter, and cocoa powder, and generally require a candy thermometer and boiling on the stovetop for some period of time.)