Espresso and Chocolate Cookie Sandwiches

Two chewy chocolate cookies sandwiched with creamy marshmallow frosting? Yes, please!

I am honestly at a loss for words to describe how good these cookies are. The cookie itself is flavorful, chewy with crispy edges, and just screams chocolate. The filling is creamy, marshmallowy and perfectly complements the chocolate sugar cookie. Make these dreams and everyone will be happy! Add a little orange food coloring to the filling for Halloween flair. Want to skip the filling? The cookies are fabulous by themselves. 

cookie sandwiches

I made these cookies to satisfy my brother when he was in town and decided to amp them up with left over coffee and fresh coffee grounds. The second time I tested them, I used instant espresso powder and the coffee flavor hit you in the face, in the best way possible. These will work with the grounds from inside a Keurig Pod, since it is incredibly fine ground. 

cookie process
cookie sandwiches

On a personal note, I am no longer living in Sonoma County and am rolling around Northern California, staying at my moms, but trying to find a place that feels like my new home! I left my job working with teens and will miss the teens dearly but overall the job was not the right fit and I am glad to be moving on. 

Listening to: Gregory Alan Isakov 

Brown Butter and Malt Rice Krispy Treats

I love Easter for the brightness and cheeriness that comes with it. The decorations are nostalgic and bring me back to vicious egg hunts in the living room and backyard of my childhood home. Egg hunts were typically followed by a fabulous brunch and then, lastly, a gluttonous meal that always included lamb. Easter is different nowadays but I still thoroughly enjoy the season of pastel eggs and yummy food.

I have been wanting to make a version of Rice Krispie treats for the blog for a while now but haven’t found the right flavors or reason but Easter feels perfect. I went for a malty and brown butter side of things after seeing Robins Eggs in store, my favorite Easter delight. Now a quick word about why I love Robins Eggs: they are colorful, have a lightly crunchy coating, they are malty, and they are the epitome of Easter to me. So here we go, a perfect Easter treat!

rice krispies

These are inspired by Joy the Baker's recipe.

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Brown Butter and Malt Rice Krispie Treats
Easter themed malty rice krispie treats.
  • 3/4 C Whoppers (or malt balls)
  • 6 T salted butter
  • 10 ounce bag of large marshmallows (about 40)
  • 5 C Rice Krispie cereal*
  • 1 C Robins Eggs
  • Sprinkles, optional
1. In a food processor, process the Whoppers until it becomes a fine dust. Set aside. 2. Lightly grease a 9x13 inch pan** with cooking spray 3. In a large pot, melt the butter over medium and swirl until amber (do not stir). Once lightly browned, add the marshmallows and use a spatula to stir and help melt the marshmallows. 4. After marshmallows are melted, turn off heat, and take off heat, and add Whopper dust and Rice Krispies. Mix with the spatula to coat Rice Krispies and once fully mixed dump into prepared pan. Use the spatula to evenly flatten. 5. Quickly sprinkle Robins Eggs over the warm treats and use your hands to gently press them in. Apply sprinkles as seen fit. 6. Cool and cut! *I use less cereal because I love a gooey, marshmallowy bar but the original recipe calls for 6 cups so if you like a stiffer bar, add more cereal.  ** an 8x8 or 9x9 pan can be used for a thicker Rice Krispie Treat
Prep time: Cook time: Total time: Yield: 24 treats
rice krispies

These can be made as an everyday treat if you swap out the Robins Eggs for Whoppers.

Listening to: Big Little Lies soundtrack 

Graham Cracker Blondies

I have a newfound love for blondies. They are buttery, sweet, and the perfect texture! They are so versatile which is the best kind of dessert.

For these, imagine the best part of cream pies or key lime pies. It’s the buttery graham cracker crust, right? I thought so. Okay, so these blondies are the graham cracker crust in blondie form and they are absolutely worth making for your next gathering because everyone’s inner child loves graham crackers.


Maybe it was the summer-like weather on the coast this weekend, or the fact that when I think of graham crackers, I can’t help but think or chocolate and marshmallows too. But these blondies have a s’more aspect to them because half of the pan is covered in gooey chocolate and marshmallows. This part is totally optional but severely good, and recommended. You will be licking the plate to get the last of the marshmallow off of it.

Perfect for your next spring barbecue when you are trying to emulate summer!

I took the basics of this recipe from the adaptable blondie recipe from Smitten Kitchen. The basic recipe will let your blondie dreams come true!

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Graham Cracker Blondies
A simple, buttery blondie recipe that goes great with marshmallows and chocolate!
  • 1/2 C salted butter, melted
  • 1 C light brown sugar
  • 1 large egg
  • 1 t vanilla extract
  • 1/4 t salt
  • 1 C all purpose flour
  • 1/2 C graham cracker crumbs (hand crushed, uniform size not necessary)
  • 1/2 C semi-sweet chocolate chips (optional)
  • 1 C mini marshmallows (optional)
1. Preheat oven to 350 F. Lightly spray an 8x8 pan with cooking spray or line with parchment. 2.  In a large mixing bowl, beat together melted butter and sugar with a hand held electric beater until combined.  Add the egg and vanilla and beat in. 3. Add the salt and flour and beat until combined. 4. Dump the graham cracker crumbs into the mixture and fold in using a spatula. 5. Put the batter into the prepared pan and use the spatula to even it out. The batter will be thick so making sure it is even is important. 6. Bake for 25-30 minutes and check if center is set. If not, continue baking until the center is set and the top is nicely browned. 7. Once center is set, take out of the oven and cool. If adding chocolate chips and marshmallows, place marshmallows on half of the blondie followed by sprinkling on the chocolate chips.* Place back in oven for 5 minutes until marshmallows are puffy and chips are melted. 8. Take out of oven and let cool. *If wanting to cover the entire blondie with marshmallows and chocolates, increase the amount!
Prep time: Cook time: Total time: Yield: 8x8 pan of blondies

Listening to Lord Huron