Skip to content

Type what you have

Cook with

chocolate chip ×
Chocolate Sugar Drop Cookies
Lunch

Chocolate Sugar Drop Cookies

4.8

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. 2 Mix sugar, butter, egg, and vanilla together in a large bowl. Mix flour, cocoa, baking soda, and salt in a small bowl.
  3. 3 Beat flour mixture into sugar mixture slowly until well-combined, about 2 minutes. Stir chocolate chips into cookie dough.
  4. 4 Spoon cookie dough onto the baking sheet, spaced about 2-inches apart.
  5. 5 Bake in the preheated oven until edges are crisp, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

By Jamie7

Mindy Custer's Chocolate Chip Cookies
Lunch

Mindy Custer's Chocolate Chip Cookies

4.7

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Whisk together the flour and baking soda in a bowl.
  2. 2 In a large bowl, mash the butter and margarine together until thoroughly blended, and mix in the white sugar, brown sugar, and instant pudding mix. Beat in eggs and vanilla extract until the mixture is smooth and creamy. Mix in the flour in several additions, then mix in the chocolate chips. Dough will be stiff.
  3. 3 Drop by tablespoon onto an ungreased, nonstick baking sheet, about 2 inches apart; flatten the cookies slightly.
  4. 4 Bake in the preheated oven until light brown and still soft on top, 8 to 10 minutes. Do not overbake. Allow to cool for 1 minute on the baking sheets before removing and cooling completely on racks.

By Laurie Ditch

Chunky Monkey Grilled Cheese
Lunch American

Chunky Monkey Grilled Cheese

3.0

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Toast raisin bread in a toaster oven until lightly brown, 2 to 3 minutes.
  2. 2 Spread peanut butter onto toasted bread. Top 1 slice with banana; top other slice with chocolate chips. Cover banana and chocolate chips with ricotta cheese. Sprinkle sugar and cinnamon on top.
  3. 3 Toast in the toaster oven just until cheese is melted, 3 to 5 minutes. Sandwich slices together.

By Folkorb

Bake Sale Chocolate Chip Oatmeal Brownies
Lunch

Bake Sale Chocolate Chip Oatmeal Brownies

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Beat butter and sugars with an electric mixer until light and fluffy. Beat in eggs and vanilla extract. Blend in flour, baking powder, cinnamon, and salt. Mix in oats and 1 cup chocolate chips.
  3. 3 Spread batter evenly in an ungreased 9x13-inch baking pan. Sprinkle remaining 1 cup chocolate chips evenly on top.
  4. 4 Bake in the preheated oven until edges are browned and center is light brown, 20 to 22 minutes. Do not overbake. Cool completely before cutting into 24 bars.

By SVILLEN

Chocolate Chip Cookie Dough Protein Bites
Lunch

Chocolate Chip Cookie Dough Protein Bites

3.5

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine all-purpose flour, soy protein powder, and oat flour together in a bowl.
  2. 2 Beat white sugar, brown sugar, yogurt, and butter together in a large bowl with an electric mixer until smooth and creamy. Add vanilla extract. Stir in flour mixture. Mix in milk, 1 tablespoon at a time, until batter is thick and smooth. Fold in chocolate chips.
  3. 3 Roll batter into 1-inch balls with your hands. Arrange on a baking sheet. Transfer to the freezer and chill until firm, about 1 hour, or in the refrigerator, 2 to 3 hours.

By alica

Chocolate-Banana Muffins
Lunch

Chocolate-Banana Muffins

5.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with 12 paper liners.
  2. 2 Combine mashed banana, oil, milk, egg, and vanilla extract in a medium bowl. Sift flour and cocoa powder into a large bowl. Add sugar, baking powder, and salt into the flour mixture; mix to combine. Add wet ingredients to dry ingredients, mixing until just combined. Batter should be wet enough to scoop into muffin liners; add a little extra milk if your mixture is too dry.
  3. 3 Stir chocolate chips into batter. Scoop batter into muffin liners.
  4. 4 Bake in the preheated oven until tops spring back when lightly pressed, 12 to 15 minutes.

By Vickie Cross

Sasa's Chocolate Peanut Butter Protein Bites
Lunch

Sasa's Chocolate Peanut Butter Protein Bites

4.4

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease mini muffin cups.
  2. 2 Combine whole wheat flour, all-purpose flour, chocolate chips, protein powder, sugar, cocoa powder, and baking soda in a large bowl.
  3. 3 Whisk milk, peanut butter, eggs, oil, and yogurt in another bowl until smooth. Pour over flour mixture and stir until batter is just blended. Fill muffin cups 3/4 of the way full.
  4. 4 Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 10 minutes. Cool in the muffin pans for 10 minutes before removing to a wire rack until completely cooled, about 20 minutes.

By Sasa's Kitchen

Oatmeal Banana Brownies
Lunch

Oatmeal Banana Brownies

3.0

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
  2. 2 Mix oats, brown sugar, whole wheat flour, cocoa powder, all-purpose flour, and baking powder together in a large bowl; mash in banana. Stir in eggs, butter, milk, applesauce, and vanilla extract; mix thoroughly until batter is smooth. Pour into the baking pan. Sprinkle chocolate chips on top.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.

By Sanderling

Oatmeal Chocolate Chip Snack Bars
Lunch

Oatmeal Chocolate Chip Snack Bars

3.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Whisk applesauce, brown sugar, white sugar, egg white, oil, milk, and vanilla extract together.
  3. 3 Stir flour, baking soda, cinnamon, and salt together in a separate bowl; add to the applesauce mixture. Stir in oats and chocolate chips. Spread dough evenly into an ungreased 9x13-inch baking pan.
  4. 4 Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool completely before cutting into 16 bars.

By KenzieKook

Flourless Peanut Butter Chocolate Chip Blender Muffins
Lunch American

Flourless Peanut Butter Chocolate Chip Blender Muffins

4.0

Prep
10 min
Cook
9 min
Total
24 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a muffin tin with cooking spray.
  2. 2 Combine peanut butter, banana, honey, egg white, almond extract, baking soda, and sea salt in a blender; blend until smooth. Stir chocolate chips into the batter with a wooden spoon.
  3. 3 Pour batter into the prepared muffin tin, filling each cup 3/4 full.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 9 minutes. Cool in the tin for 5 minutes; transfer to a baking rack to cool completely.

By Megan Olson

Chocolate Chip and Coconut Lunchbox Cookies
Lunch American

Chocolate Chip and Coconut Lunchbox Cookies

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a large baking sheet.
  2. 2 Mix flour, baking powder, and baking soda together in a bowl. Combine coconut, chocolate chips, oats, and sunflower seeds together in a separate bowl.
  3. 3 Stir sugar and butter together in a third bowl using a spoon to break up butter and create a paste with sugar. Beat eggs, 1 at a time, into butter mixture using electric mixer on medium speed until light and creamy.
  4. 4 Beat coconut mixture into creamed butter mixture until mixture is evenly combined. Mix flour mixture into coconut-butter mixture until dough is just combined. Drop small spoonfuls of dough onto the prepared baking sheet.
  5. 5 Bake in the preheated oven until cookies are lightly browned, about 10 minutes. Transfer cookies to a wire rack to cool completely.

By Cheerios

Chewy No-Bake Granola Bars
Lunch American

Chewy No-Bake Granola Bars

4.3

Prep
10 min
Cook
5 min
Total
75 min

Instructions

  1. 1 Grease a 9x13-inch baking dish.
  2. 2 Mix rolled oats, steel-cut oats, rice cereal, dried fruit, and almonds together in a large bowl.
  3. 3 Melt butter in a saucepan over medium heat; add brown sugar, honey, and vanilla. Whisk until sugar is completely dissolved, about 2 minutes. Pour over oat mixture; stir to combine.
  4. 4 Spread oat mixture into the prepared baking dish. Press chocolate chips into the top. Refrigerate until chilled, about 1 hour.
  5. 5 Sliced chilled granola mixture into 24 bars.

By Dana

Healthier Banana Split Muffins
Lunch American

Healthier Banana Split Muffins

5.0

Prep
10 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin tin with cooking spray.
  2. 2 Combine flour, sugar, baking soda, and salt in a medium bowl.
  3. 3 Mix applesauce and egg together in another bowl. Add applesauce mixture to the flour mixture. Stir in bananas, chocolate chips, and dried cherries.
  4. 4 Spoon batter into the prepared muffin tin, filling each cup almost to the top.
  5. 5 Bake muffins in the preheated oven until lightly browned, about 20 minutes. Let cool for 5 minutes before transferring to a wire rack to cool completely.

By Ginny Coy

Special Edition Peanut Butter Cookies
Lunch American

Special Edition Peanut Butter Cookies

4.3

Prep
20 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line are large baking sheet with parchment paper.
  2. 2 Whisk flour, baking powder, and baking soda together in a bowl.
  3. 3 Beat butter, peanut butter, brown sugar, and white sugar together in a bowl using an electric mixer until smooth. Beat eggs, 1 at a time, into butter mixture, beating well after each addition, until smooth and creamy.
  4. 4 Stir oats into butter mixture until incorporated. Stir coconut into butter mixture until incorporated; fold in chocolate chips. Stir butter mixture into flour mixture until dough is smooth.
  5. 5 Roll about 1 tablespoon dough per cookie in your hands and arrange balls on baking sheet about 2 inches apart. Press each ball with a flour-coated fork to flatten dough.
  6. 6 Bake in the preheated oven until lightly browned, about 10 minutes. Cool cookies on baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

By Cheerios

Most Requested Banana Chocolate Chip Muffins
Lunch American

Most Requested Banana Chocolate Chip Muffins

4.6

Prep
15 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray or line with paper liners.
  2. 2 Beat sugar, butter, flax seed, vanilla, and eggs together in a bowl with an electric mixer until smooth and creamy.
  3. 3 Sift flour, salt, and baking soda together in a separate bowl. Mix creamed sugar mixture, 1/2 cup at a time, into the flour mixture until fully incorporated and batter is stiff. Beat bananas into batter with an electric mixer on low. Fold chocolate chips and walnuts into batter; spoon into the prepared muffin cups, filling each cup 3/4 full.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the tins for 10 minutes before removing to cool completely on a wire rack.

By Sandy Brown

So-Cal University Girl's Granola Bars
Lunch American

So-Cal University Girl's Granola Bars

4.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  2. 2 Mix oats, almond flour, dried fruit, rice cereal, brown sugar, pecans, chocolate chips, flax seeds, instant coffee granules, and cinnamon in a large bowl.
  3. 3 Whisk applesauce, honey, egg, and vanilla extract in a small bowl; pour into oat mixture. Stir until evenly incorporated. Press batter into prepared baking dish.
  4. 4 Bake in the preheated oven until edges are golden brown, 25 to 30 minutes. Cool completely before cutting into granola bars.

By brittlynnr

Banana Choco-Coconut Muffins
Lunch American

Banana Choco-Coconut Muffins

5.0

Prep
10 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray and set aside.
  2. 2 Whisk all-purpose flour, brown rice flour, baking powder, baking soda, and salt together in a medium bowl.
  3. 3 Combine sugar, butter, and eggs in a stand mixer bowl. Beat on medium speed until smooth. Add bananas, sour cream, and vanilla extract. Beat until smooth. Add in flour mixture gradually, in 3 additions. Fold in chocolate chips and coconut; batter will be quite thick.
  4. 4 Spoon batter into the prepared muffin cups, filling each 3/4 full.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean and edges are golden, 15 to 17 minutes. Remove from the oven and let cool for 5 minutes before transferring muffins to a wire rack to cool completely, 20 to 30 minutes more.

By VRCOOK

Picky Kids Healthy Banana Muffins
Lunch American

Picky Kids Healthy Banana Muffins

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 mini muffin tins with cooking spray.
  2. 2 Mix bananas in the bowl of a stand mixer fitted with the paddle attachment until smooth. Blend in yogurt, sugar, butter, applesauce, eggs, and vanilla extract.
  3. 3 Mix whole wheat flour, cinnamon, baking powder, baking soda, and salt together in a large bowl. Pour into banana mixture; stir until moistened. Fold chocolate chips into the batter.
  4. 4 Scoop batter into the prepared muffin tins, filling each cup 2/3 full.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 15 minutes.

By me

Healthy Banana-Oat Muffins
Lunch American

Healthy Banana-Oat Muffins

4.5

Prep
15 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a rack in the lower third of the oven. Spray a mini muffin pan with cooking spray.
  2. 2 Combine water and flaxseed meal in a bowl and let sit 5 minutes.
  3. 3 Meanwhile, whisk flour, oats, brown sugar, and salt together in a bowl and set aside.
  4. 4 Mix thickened flaxseed, bananas, honey, yogurt, egg, applesauce, coconut oil, and vanilla extract together in a bowl. Stir flour mixture into the banana mixture. Fold in chocolate chips and walnuts.
  5. 5 Use an ice cream scooper to scoop batter into the prepared muffin tin. Sprinkle cinnamon sugar on top.
  6. 6 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean but without overbaking, about 18 minutes.
  7. 7 Let muffins cool in the pan for 5 minutes. Transfer to a wire rack to cool completely. Freeze if desired.

By Robyn Miller

Chocolate Cherry Biscotti
Dessert Italian

Chocolate Cherry Biscotti

4.7

Prep
25 min
Cook
40 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet.
  2. 2 In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour and baking powder; stir into the creamed mixture until just blended. Mix in candied cherries and mini chocolate chips.
  3. 3 With lightly floured hands, shape dough into two 10 inch long loaves. Place rolls 5 inches apart on the prepared cookie sheet; flatten each to 3 inch width.
  4. 4 Bake for 20 to 25 minutes, or until set and light golden brown. Cool 10 minutes. Using a serrated knife, cut loaves diagonally into 1/2 inch slices. Arrange slices cut side down on ungreased cookie sheets.
  5. 5 Bake for 8 to 10 minutes, or until bottoms begin to brown. Turn, and bake an additional 5 minutes, or until browned and crisp. Cool completely. Melt white chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Drizzle cookies with melted white chocolate. Store in tightly covered container.

By Jennifer Wall

Sinful Chocolate Biscotti
Dessert Italian

Sinful Chocolate Biscotti

4.3

Prep
30 min
Cook
37 min
Total
72 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Combine vanilla extract and espresso powder in a small bowl; mix until espresso powder is dissolved.
  3. 3 Sift flour, cocoa powder, baking powder, and salt into a bowl; mix in chocolate chips.
  4. 4 Whisk vanilla mixture, sugar, eggs, and oil together in a large bowl. Add flour mixture; stir, by hand if needed, until dough comes together and is thick and stiff.
  5. 5 Divide dough into 2 equal pieces and place onto the baking sheets. Shape each piece into a log as long as the baking sheet; press down with wet hands to about 1/2 inch thickness.
  6. 6 Bake in the preheated oven until firm, about 25 minutes. Remove from oven and cool until easily handled, about 5 minutes.
  7. 7 Move cooled logs to a cutting board and slice into 1/2-inch long slices with a serrated knife. Return the slices to the baking sheets, placing them on their sides.
  8. 8 Bake until dry, about 6 minutes per side. Remove from oven and let cool until hardened on wire racks.

By Chef V

Tyrolean Nut Cake (Tiroler Nusskuchen)
Dessert Italian

Tyrolean Nut Cake (Tiroler Nusskuchen)

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Grease a fluted tube pan (such as Bundt®) generously with butter and sprinkle with bread crumbs. Turn pan so bread crumbs are evenly distributed. Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Beat butter using an electric mixer on high speed for a few minutes until foamy. Add eggs, 1 at a time, beating well after each addition. Add sugar and vanilla sugar in batches. Beat batter for a few minutes until mixture is light and foamy. Mix in white wine.
  3. 3 Combine flour, cinnamon, baking powder, and salt in a bowl. Mix flour mixture into egg mixture quickly on low speed. Fold in hazelnuts and chocolate chips. Pour batter into the prepared baking pan and level with the back of a spoon.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

By Ursel

Almond Cake Cannoli Trifle
Dessert Italian

Almond Cake Cannoli Trifle

5.0

Prep
20 min
Cook
40 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt).
  2. 2 Combine cake mix, water, eggs, pudding mix, and almond extract in a bowl. Blend on low with an electric mixer until moistened. Increase speed to medium and blend about 2 minutes more. Pour into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in the pan for 25 minutes; transfer cake to cooling rack.
  4. 4 Combine ricotta cheese, 1 cup confectioners' sugar, white sugar, and vanilla extract in a bowl. Whip cannoli cream until smooth using an electric mixer.
  5. 5 Beat heavy cream in a chilled glass or metal bowl with an electric mixer until foamy. Add 1/4 cup confectioners' sugar and 1 teaspoon vanilla extract at a time to achieve desired sweetness, continuing to beat until cream is stiff.
  6. 6 Transfer cooled cake to a cutting board and cut into small, bite-size pieces. Arrange 1 layer of cake pieces to cover the bottom of a trifle bowl. Top with a layer of chocolate chips and the cannoli cream. Continue with layers until bowl is nearly full; top with the whipped cream and chocolate chips.

By Alison C NJ

Cannoli Cheesecake
Dessert Italian

Cannoli Cheesecake

4.6

Prep
35 min
Cook
115 min
Total
420 min

Instructions

  1. 1 Make the crust: Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch springform pan with parchment paper and lightly spray paper and sides of the pan with cooking spray.
  2. 2 Stir graham cracker crumbs, melted butter, sugar, and cinnamon together in a medium bowl until well combined. Press mixture firmly into the bottom and sides of the prepared pan.
  3. 3 Bake in the preheated oven until lightly toasted and firm, about 10 minutes. Remove from the oven and reduce the oven temperature to 300 degrees F (150 degrees C).
  4. 4 Let crust cool to room temperature, about 30 minutes, then wrap the outsides of the pan tightly with aluminum foil.
  5. 5 Make the filling: Beat ricotta, mascarpone, sugar, and flour together in a stand mixer fitted with a paddle attachment on low speed until smooth, scraping down the sides with a spatula as needed. Mix in vanilla, cinnamon, and lemon zest on low speed until combined, about 30 seconds. Add eggs, one at a time, beating on low speed until well combined.
  6. 6 Pour batter into the prepared crust. Place the springform pan in a large baking dish, then carefully fill the baking dish halfway with water.
  7. 7 Bake in the preheated oven until the edges are set and the center jiggles slightly, 1 hour 45 minutes to 2 hours. Turn the oven off, crack the door open slightly, and let cheesecake cool slowly, about 1 hour. Remove from the oven; transfer the springform pan to a wire rack and remove the foil.
  8. 8 Chill cheesecake, uncovered, in the refrigerator until completely firm, at least 4 hours, then carefully remove the springform pan.
  9. 9 Make the topping: Beat cream, powdered sugar, and vanilla together in a stand mixer fitted with a whisk attachment on medium-low speed until well combined, about 1 minute. Continue beating on high speed until stiff peaks develop, about 1 minute.
  10. 10 Spread topping over cheesecake, then sprinkle with chocolate chips.

By John Somerall

Shot Glass Cream Cheese Dessert
Dessert

Shot Glass Cream Cheese Dessert

4.2

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Line the bottom of 12 shot glasses with miniature chocolate chips.
  2. 2 Whip cream cheese and sugar together in a bowl with an electric hand mixer on medium speed.
  3. 3 Layer cream cheese into the shot glasses, alternating with layers of chocolate chips. Garnish with milk chocolate candy kisses.

By cakelover28

Simple Chocolate-Covered Almonds
Appetizer

Simple Chocolate-Covered Almonds

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Set a pot of water over medium heat and bring to a boil. Add a double boiler to the top of the pot and lower heat to a simmer.
  2. 2 Add chocolate and coconut oil to the double boiler. Stir until chocolate is melted.
  3. 3 Place a drip rack over a parchment-lined pan. Place almonds on top of the drip rack. Pour chocolate over the almonds. Allow chocolate to dry.
  4. 4 Once dry, store almonds in a resealable container.

By thedailygourmet

Chocolate Peanut Butter Cornflake Cookies
Dessert

Chocolate Peanut Butter Cornflake Cookies

4.6

Prep
5 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Line a baking sheet with waxed paper.
  2. 2 Combine chocolate chips and peanut butter in a saucepan over low heat; cook and stir until melted, 2 to 3 minutes. Remove from the heat and stir in cornflakes until coated.
  3. 3 Drop 12 spoonfuls of cornflake mixture onto the prepared baking sheet. Chill in the refrigerator until cool, about 30 minutes.

By linda

Gooey S'mores Dip
Dessert American

Gooey S'mores Dip

4.8

Prep
5 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Spread chocolate chips in the bottom of a glass baking dish. Arrange marshmallows on top.
  3. 3 Bake in the preheated oven until chocolate softens and marshmallows are golden brown, 5 to 10 minutes. Let dip cool, about 5 minutes.
  4. 4 Serve graham crackers alongside the dip.

By Robert Hoffman