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Chocolate Pretzel M&M sandwich Cookies

Chocolate Pretzel M&M sandwich Cookies

Chocolate Pretzel M&M Sandwich Cookies

Adopted from Blog Buns in My Oven

1/2 cup butter, softened

1/2 cup brown sugar

1/4 cup granulated sugar

1 egg

1 teaspoon vanilla extract

1 cup flour

1/3 cup cocoa powder

1 teaspoon espresso powder or instant coffee (optional)

1/4 teaspoon baking soda

1/8 teaspoon salt

1 cup chocolate chips

1 cup Pretzel M&M’s

½ cup Butterfinger bars, crushed into powder

8 Reese's peanut butter cups (full size)

Butterfinger bars , cut  into ½ inch pieces

Butterfinger Eggs

Preheat oven to 350 degrees.

In the bowl of a stand mixer, cream together the butter and sugars until light and creamy. Beat in the egg and vanilla extract.

In a small bowl, combine the flour, cocoa powder, espresso powder, baking soda, and salt.

Gradually add the dry ingredients to the wet and beat to combine. Stir in the chocolate chips, Pretzel M&M’s and Butterfinger powder.

Use a medium cookie scoop to drop balls of dough on a parchment lined cookie sheet. Gently flatten the balls with your hands or the bottom of a glass. The dough doesn't spread much, so flatten them to about the size of a Reese's.

Bake for 8 minutes. Cool on the baking sheet for 5 minutes before removing to a cooling rack.

Cool for another 5 minutes. Flip half of the cookies over and top with a Reese's peanut butter cup, Butter Finger Pieces or Butter Finger eggs. Place the remaining cookies on top. The warmth from the cookies should just slightly melt the peanut butter cup to make them stick together. Allow to cool completely. 

To make butterfinger powder: put the candy bars in a ziplock bag and seal, using a rolling pen roll or smash the candy bars until they turn into  powder.