Deep Dish Chocolate Chip Cookie

This might be the best dessert ever.

Ingredients:

- 17 tablespoons butter, divided
- 1 cup sugar
- 1/2 cup packed brown sugar

- 2 teaspoons vanilla
- 2 tablespoons real maple syrup

- 2 eggs

- 2 3/4 cups flour (substitute 1 cup wheat flour if desired)
- 1 teaspoon baking soda
- 1/2 teaspoon salt

- 1 cup chocolate chunks
- 1/2 cup milk chocolate chips

- 1/2 cup caramel pieces
- 3 tablespoons heavy whipping cream

- coarse sea salt, to taste

Directions:

Preheat oven to 350 degrees.

Soften 9 tablespoons of butter in the microwave for 30 seconds or until partially melted. Soften the remaining 8 tablespoons of butter for 10 seconds or until you can make an indent with your finger.

Use an electric mixer to cream together the butter and sugars. Add the vanilla and maple syrup; mix again until smooth. Add the eggs; beat slowly until incorporated.

Add the flour in batches, along with the baking soda and salt. Mix until a smooth dough forms. The dough should feel dry to the touch; add several tablespoons of flour as needed. Stir in the chocolate chunks and chips.

Melt the caramel pieces and heavy cream in the microwave at 30 second intervals for 1-2 minutes, until they can be stirred together until smooth.

Press half of the dough mixture into a 9-inch cast iron skillet lined with parchment paper. Pour the caramel over the dough. Top with the remaining cookie dough.

Bake for 20-25 minutes. Remove from oven, sprinkle with sea salt, and allow to rest for at least 1 hour before serving.

Kansas City Barbecue Sauce

Ingredients:

- 1 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 cup molasses
- 1/4 cup chopped onion
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 2 tablespoons lemon juice
- 8 oz tomato sauce
- 2 teaspoons salt

Directions:

Combine all ingredients. Simmer for 1 hour.

Peanut Butter Blondie Bars

With the consistency of a cookie baked as a bar, these tasty treats are versatile and easy to make.

Ingredients:

- 1 1/2 cups flour
- 3/4 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dried oats

- 1 1/2 sticks (6 oz) salted butter, melted and cooled slightly
- 3/4 cup packed brown sugar
- 1/2 cup sugar

- 1 large egg
- 1 large egg yolk
- 2/3 cup creamy peanut butter
- 2 teaspoons vanilla

- 2 1/2 cups (approx.) of peanuts, chocolate chips, peanut butter chips, M&Ms, etc. as desired

Directions:

Preheat oven to 350F. Grease a 9x13" baking pan.

In a medium bowl, whisk together the flours, baking soda, salt, and oats.

In a large bowl, whisk together the melted butter and sugars until combined. Whisk in the egg, egg yolk, peanut butter, and vanilla, until smooth.

Fold the flour mixture into the moist ingredients, until just combined. Fold in the chocolate chips, peanuts, etc.

Spread the dough into the prepared pan, pressing flat with a spatula. Bake for 25-30 minutes or until the top is slightly golden and firm to the touch. Let cool completely before slicing.

Chocolate Surprise Muffins

This recipe makes two dozen delicious, moist chocolate muffins with a tasty cream cheese/chocolate chip filling. They are more suitable as a dessert and are rich enough not to need any frosting.

Ingredients:

- 3 cups flour
- 2 cups sugar
- 1/2 cup baking cocoa
- 2 teaspoons baking soda
- 1 teaspoon salt

- 2 cups cold water
- 3/4 cup canola oil
- 1 egg
- 2 tablespoons white vinegar
- 2 teaspoons vanilla extract

- 4 oz cream cheese, softened
- 1/4 cup sugar
- 1/8 teaspoon salt

- 2 tablespoons beaten egg
- 1/2 teaspoon vanilla extract
- 3/4 cup chocolate chips

Directions:

Preheat oven to 350F. Grease muffin tins or line with muffin papers.

In a large bowl, combine the flour, sugar, cocoa, baking soda, and salt.

In another bowl, combine the water, oil, egg, vinegar, and vanilla. Stir the moist ingredients into the dry ingredients, just until moistened.

For filling, beat cream cheese, sugar, and salt until smooth. Beat in the egg and vanilla. Fold in the chocolate chips.

Fill each muffin cup half full with batter. Drop a rounded tablespoonful of cream cheese filling into the center of each cup; top with remaining batter.

Bake 20-25 minutes or until a toothpick comes out clean. Cool 5 minutes in pans, then remove to wire racks. Sprinkle with powdered sugar if desired.