Author Archives: SallysBakingAddiction

About SallysBakingAddiction

Hi there! I'm Sally and I blog over at Not only am I addicted to baking, but I also love peanut butter, sprinkles, summertime, and flip flops. If I'm not baking or blogging, you could find me crunching numbers at my full time job in finance, practicing yoga, or hiking with my boyfriend and dog.

Salty Sweet Rainbow M&M Cookies

I’m so excited to share one of my favorite cookie recipes today. Thick, soft-baked, buttery cookies that are overloaded with sweet and salty goodness. Trust me, you’ll find these completely irresistible.

We’re going to begin with my favorite cookie dough base. This cookie dough is incredibly special and goes above and beyond what a regular cookie dough can do. Start with your usual suspects – butter, brown sugar, white sugar, flour, baking soda, etc. You’re going to add cornstarch to your usual cookie ingredients.

Cornstarch is my secret weapon in cookie dough. It’s the cornstarch that makes the baked cookies so thick and soft. So chewy and doughy. So perfect! Think about it… cornstarch is the ingredient thickening up your soups, softening your pie fillings, and giving your gravy a full-bodied texture. Just think of what it can do for cookie dough!

For the mix-ins, I used chopped up pretzels and colorful M&Ms. I love sweet and salty treats, and the combination of the two just works in this simple cookie dough base.

I used a couple of my tried and true cookie tricks in this recipe. I chilled the dough after mixing it. I chilled this dough overnight – about 12 hours.  Although it requires me to think ahead, I chill the dough for nearly every single cookie I bake. I cannot stress this step enough. After mixing your cookie dough, chilling it firms up the fat (butter, in this case) and gives the flour time to absorb liquid evenly. It reduces a cookie dough’s stickiness, making it firm and much easier to work with.

Next, I baked today’s cookies larger than usual. I wanted a “statement” cookie to go along with the colorful M&Ms and crunchy pretzels. About 2 generous tablespoons of dough went into each cookie. And finally, it is important to note the baking time – a precise 9-10 minutes. No more! Once the cookies came out of the oven, I had to press the tops down a bit because they were so puffy from all the dough I used. That’s why you see all the gorgeous little crinkles on the cookie tops.

The soft, doughy interior, the chewy edges, the crinkly tops, the thick size, the salty/sweet taste, the huge chunks inside make these cookies an instant favorite. I know you’ll love them, too!

P.S. Don’t forget to come see me and all of my recipes over at Sally’s Baking Addiction. I love connecting with new readers!

Sweet & Salty M&M Cookies

makes approximately 2.5 dozen

  • 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 broken pretzel pieces
  • 3/4 cup mini M&Ms (or regular size)


Line an ungreased cookie sheet with parchment paper or silpat. Set aside.

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. On low speed, mix in flour, cornstarch, baking soda and salt. Stir in pretzel pieces and M&Ms. Chill dough (covered) for 30 minutes or up to 3 days.

Preheat oven to 350F. Drop balls of dough (1.5 tablespoons each) onto cookie sheet OR used a standard-sized cookie scoop. Stick a few M&Ms on the tops so they show after the cookies bake. Bake for 8-9 minutes, until barely golden brown around the edges. Do NOT cook them longer than 9 minutes. Remove and let cool for 5-10 minutes on the cookie sheet. Transfer to cooling rack.

*Do not drop dough onto warm cookie sheets. Allow cookie sheets to cool completely between batches.

adapted from The Perfect Chocolate Chip Cookie

Mint Chocolate Stuffed Rice Krispies Treats

stuffed rice krispies treats

One of my favorite things to make are Rice Krispies treats. Not only are they incredibly easy, they are like a blank canvas for adding any little add-ins your heart desires, like salted caramel or cake batter. Today, I decided to give a pan of Rice Krispise treats a holiday makeover – fill them with lots of chocolate, lots of mint, and a nice fat Oreo stuffed right inside.

I like to make very soft Rice Krispies treats – lots of stretchy marshmallow and gooey, chewy bites. When I’m making any kind of Rice Krispies treat, I always use more butter (and less cereal) than your typical recipe. The marshmallows are what harden and turn your treats to rocks the next day, so you want to butter them up as much as you can. When you are melting the two together, be sure to do so on very low heat and constantly stir.

Another tip I’ve learned is to not press the treats into the pan with force. That’s what creates a hard Rice Krispies treat! Instead, you want to mold them into the pan’s shape by very, very gently pressing down with a spatula. I spray the backside of my spatula with non-stick spray for ease.

stuffed rice krispies treats

So what makes today’s treats so special? Start with my gooey, chewy, marshmallow overloaded Rice Krispies treats. To them you are going to add a thin layer of melted chocolate and a layer of Mint Creme Oreo Cookies. The thin layer of chocolate will help the Oreo cookies adhere to the buttery Krispies treats. Line up the cookies nice and straight between two even layers of the Krispies treats. I topped the treats with mint chocolate baking chips for a little extra minty/chocolate kick. I adore mint & chocolate together, especially this time of year.

For those of you who love Rice Krispies treats and adore Oreo cookies, these treats are for you. They are completely addicting, and the surprising little mint creme center is the perfect touch. Full of mint and chocolate flavors, these are not your everyday Rice Krispies treats, but one I am confident you and your family will adore.

stuffed rice krispies treats

P.S. Don’t forget to come see me and all of my recipes over at Sally’s Baking Addiction. I love connecting with new readers!

Mint Chocolate Stuffed Rice Krispies Treats

  • 1/3 cup salted butter
  • 1 10.5-ounce bag mini marshmallows (Note: if you have an extra bag, you can add an additional cup of marshmallows, if desired – I highly recommend it.)
  • 6 cups Rice Krispies cereal
  • 1 and 1/4 cup semi-sweet chocolate chips
  • 24 Mint Creme Oreo Cookies
  • 3/4 cup mint chocolate baking bits, such as Andes

Butter or spray a 11×7 baking pan; set aside.

Melt butter in a large non-stick saucepan over low heat, making sure to butter up the edges of the pan (this helps the marshmallows stick much less). Add marshmallows and stir constantly until completely melted. Remove from heat and gently stir in Rice Krispies cereal, stir until evenly coated with marshmallow.

Mold 1/2 of mixture into prepared baking pan, very gently pressing them down into pan using a buttered spatula (or a spatula lightly sprayed with non-stick spray).

Melt the chocolate chips in a small microwave-safe bowl, in 30 second increments. Spread the melted chocolate chips over the 1st layer of Rice Krispies treats in one thin layer. Line your Oreos into buttered dish, gently pressing them down to make them adhere to the thin layer of chocolate.

Top with remaining marshmallow cereal mixture, gently pressing down with a buttered spatula. Sprinkle the tops with mint chocolate baking bits, gently pressing them into the treats with your hands.

Cover and refrigerate about 10 minutes, or until Rice Krispie treats are set. Cut into 24 squares and store covered at room temperature.

Salted Caramel Chocolate Chip Cookies

I’ve been on a cookie baking kick lately.

Perhaps it’s the nostalgia from my childhood milk & cookie snack time or my never-ending love for chocolate chips. Maybe it’s the unparalleled & addictive smell wafting from the kitchen as they bake inside the oven. Or the endless possibilities of add-ins you can throw into the dough. Cookies are where I let my creative juices flow.

And most recently? I added a little something salty to my sweet chocolate chip cookie – I may never want a plain cookie again!

Chewy and soft, these chocolate chip cookies are full of gooey caramel, semi-sweet chocolate chips, and a light sprinkle of sea salt. I’ve recently fallen victim to the force that is salted caramel. My favorite frosting is FULL of it.  There is no better match for a chocolate chip cookie. You’re simply going to fall in love.

The cookie dough recipe itself is my favorite. I use an extra egg yolk to keep the cookies moist, extra brown sugar to keep the cookies soft, and lots of taste-tasting for good measure! To the dough, add chopped caramels and chocolate chips. I went overboard on the chocolate chips because in my world… you can never have too much chocolate.

When the cookies are finished, give them a nice sprinkle of sea salt. The ending result will make your head spin.

These beauties are soft, gooey, sweet, salty, and chocolate chip-y. What more could you ask for? They are, without a doubt, my new favorite chocolate chip cookie!

P.S. Don’t forget to come see me and all of my recipes over at Sally’s Baking Addiction. I love connecting with new readers!

Salted Caramel Chocolate Chip Cookies

adapted from rainbow m&m cookies

makes 3 dozen

  • 2 cups + 2 tablespoons all-purpose flour
  • 1/2 teaspoons baking soda
  • 3/4 cup (1.5 sticks) salted butter, softened
  • 1 cup light brown sugar
  • 1/2 cup sugar
  • 1 egg, at room temperature
  • 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup semi-sweet chocolate chips
  • 16 wrapped caramels, cut into 4 or 5 pieces each
  • sea salt

Preheat oven to 325 degrees F.

Mix the flour and baking soda in a bowl and set aside.

With an electric mixer or stand mixer with a paddle attachment, cream the butter and sugars together. Add the egg, egg yolk, and vanilla and mix well. Gradually add the flour mixture and stir until a dough forms (may take a couple minutes of stirring). Fold in the chocolate chips (do not add the caramels yet). Do not overmix the dough at any point in this process.

Chill dough for at least 30 minutes (or up to 5 days) in the refrigerator. Drop by tablespoonfuls onto ungreased baking sheet. Press a few pieces of caramel onto the tops of the cookies. Bake for 8-10 minutes or until edges are slightly browned. The centers should appear very soft and puffy. Sprinkle each cookie with sea salt while they are warm. Let cool completely and enjoy!

*Make sure to keep dough cold at all times while the batches are baking. I kept my dough in the refrigerator in between batches.

Skinny Pumpkin Spice Chocolate Chip Cookies

I’ve never met a chocolate chip cookie that I didn’t like. Chewy, soft, crispy, thick, thin, giant or small… I pretty much like them all. And when it comes to this classic dessert staple, it’s hard to stop at one!

That’s when you’ve got to find alternatives. Healthy substitutes to make up for the inevitable handful of cookies you’re most likely going to eat! This recipe uses egg whites instead of whole eggs and calls for very little butter, making them a guilt-free low fat treat.

The pumpkin in these cookies serves two purposes. Without egg yolks or several tablespoons of butter in the dough, cookies have the tendency to be dry and crumbly. However, the pumpkin gives the cookies a moist, soft texture without adding any fat. At the same time, the pumpkin makes these cookies perfect for the Fall. I love pumpkin everything this time of year!

The cookies are so soft, so very chewy, and perfectly spiced with cinnamon, nutmeg, and cloves. My coworkers had no idea they were healthy!

P.S. Don’t forget to come see me and all of my recipes over at Sally’s Baking Addiction. I love connecting with new readers!

Skinny Pumpkin Spice Chocolate Chip Cookies

makes 2 dozen cookies

  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 and 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tablespoon butter, melted
  • 1 egg white
  • 2 tablespoon pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips


Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or silicone baking mat.

In a large bowl, mix together the flour, baking soda, salt, cinnamon, nutmeg and ground cloves. In another bowl, whisk the sugars, butter, egg white, pumpkin puree and vanilla together until light and fluffy.

Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. Add a drop of water if the dough seems too “crumbly.” Mix in the chocolate chips.

Drop by tablespoonfuls about 1 inch apart onto baking sheet. Bake 8-10 minutes or until the cookies appear set on the edges. Allow to cool on baking sheet for about 5 minutes and transfer to a wire rack to cool completely.

adapted from Skinnytaste


Dark Chocolate Fudge Mint Oreo Cookies

Get ready for something decadent! My dark chocolate fudge cookies are rich, fudgy, and super soft. Full of Mint Oreo chunks, these little cookies pack a HUGE mint and chocolate punch.
The mint Oreos melt within the cookie dough as they bake, creating an almost fudge-like consistency. In fact, they practically taste like little brownies. Deep, dark chocolate brownies — so fudgy, that you NEED a glass of milk to wash it all down.
What I found interesting is that the cookie dough doesn’t even contain eggs — a key ingredient in brownies! Nope, these babies just have a ton of butter, a splash of milk, and chocolate. A whole lotta chocolate. Nothing wrong about that!
Next to peanut butter, MINT is definitely my favorite flavor to combine with chocolate. I could eat mint chocolate chip ice cream by the gallon. Embarrassing, but true.
If you’re a fan of mint and chocolate, soft + fudgy, rich + decadent cookies, then you are going to LOVE these.
P.S. Don’t forget to come see me and all of my recipes over at Sally’s Baking Addiction. I love connecting with new readers!
Dark Chocolate Mint Oreo Cookies
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 1 and 1/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup Hershey’s special dark cocoa powder
  • 1 and 1/2 teaspoon vanilla
  • 1/3 cup milk (I used almond milk, but regular or soy would be fine)
  • 1 and 1/2 cups chopped Chocolate Cool Mint Creme Oreos
  1. Spray baking sheet with nonstick spray or line with a silicone baking mat. Set aside.
  2. With a stand or electric mixer, beat the butter on medium speed until light and creamy. Add both sugars and vanilla; beat until smooth. In a separate large bowl, whisk together flour, salt, baking powder and cocoa. Add 1/2 of the flour mixture to the wet ingredients. Stir in milk.
  3. Add the second 1/2 of the flour mixture. Mix well. Gently fold in chopped Oreos. Chill dough for at least 30 minutes.
  4. Preheat oven to 325°F.
  5. Scoop the chilled dough by tablespoonfuls onto prepared baking sheet. Bake for 12 to 13 minutes. Let the cookies cool completely on the cookie sheet between batches.
*Keep the cookie dough chilled in between batches. Dough MUST be cold.
*These cookies will be very soft and may appear undone when taking out of the oven. They will firm up after cooling on the baking sheet.