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As of late 2025, I decided baking would become one of my hobbies after entering a relationship. I love to take existing recipes to customize for my partner!

Double Chocolate Cherry Cookies

Prep: 15 mins | Bake: 11 mins | Yield: 12 Cookies
Double Chocolate Cherry Cookies

Me and my girlfriend's favorite baking combo: chocolate + cherry! These are dense and rich, with a dark chocolate flavor, balanced by the maraschino syrup.

Ingredients

  • 3/4 cup unsalted butter
  • 3/4 cup unsalted butter
  • 1/4 cup white sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup chocolate whey protein powder (or vanilla)
  • 1 large egg yolk
  • 1 whole egg
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup semi-sweet chocolate chips or 6 ounces chopped chocolate
  • 1/2 cup maraschino cherries, well-drained, patted dry, and roughly chopped

Instructions

  1. In a saucepan over low heat, melt 3/4 cup butter. Cook, stirring occasionally, until golden brown with a rich nutty aroma (5–7 minutes). Remove from heat and cool slightly.
  2. In a large bowl, combine the browned butter with 1 cup brown sugar, 1/4 cup white sugar, and 1/4 cup unsweetened cocoa powder. Mix until smooth.
  3. Add 1 large egg yolk, 1 whole egg, and 1 teaspoon vanilla extract. Beat until light and fluffy.
  4. Whisk together the 1 3/4 cups flour, 1/4 cup protein powder, 3/4 ts baking soda, and 1 ts salt. Gradually add to the wet mixture and stir until just combined. Do not overmix.
  5. Gently fold in the 3/4 cup chocolate chips and 1/2 cup chopped maraschino cherries until evenly distributed.
  6. Scoop into 2-ounce balls (about 2 tablespoons each). Roll gently and press a few extra chocolate chips on top if desired. Chill on a parchment-lined baking sheet for at least 30 minutes.
  7. Preheat oven to 350°F (175°C). Bake for 11–12 minutes, until edges are set but centers are still soft.
  8. Cool on the baking sheet for a few minutes, then transfer to a wire rack. These are best enjoyed slightly warm for maximum buttery, chocolatey, cherry goodness.

Banana Chocolate Chip Cookies

Prep: 10 mins | Bake: 11 mins | Yield: 12 Cookies
Banana Pudding Chocolate Chip Cookies

This cookie was a bit softer to bite into. FlavCity is an excellent-tasting protein brand and this was a worthy experiment. I recommend dipping the bottoms in chocolate!

Ingredients

  • All-purpose flour — 2 cups (spooned and leveled)
  • Banana bread flavored protein powder (FlavCity) — 1/3 to 1/2 cup (start with 1/3 cup)
  • Baking soda — 1 teaspoon
  • Salt — 1/4 teaspoon
  • Unsalted butter, room temperature — 1 cup (2 sticks)
  • Light brown sugar, packed — 3/4 cup
  • Granulated sugar — 1/4 cup (or reduce to 2–3 tablespoons for less sweetness)
  • 3 Eggs — 2 large + 1 large egg yolk
  • Skim milk — 2 tablespoons
  • Vanilla extract — 1 tablespoon + 1 teaspoon
  • Banana cream instant pudding mix (3 oz / 85g package) — 1 full package
  • Semi-sweet chocolate chips — 1 3/4 cups

Instructions

  1. Preheat oven to 350°F and line two cookie sheets with parchment paper.
  2. In a medium bowl, whisk together the 2 cups all-purpose flour, 1/3 to 1/2 cup banana bread protein powder, 1 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment (or large bowl with hand mixer), cream the 1 cup butter with the 3/4 cup brown sugar and 1/4 cup granulated sugar on medium/high speed until light and fluffy, about 2–3 minutes.
  4. Add the 2 whole eggs one at a time, beating well after each addition and scraping down the bowl as needed. Add the extra egg yolk and mix until fully incorporated. Then mix in the 1 tablespoon + 1 teaspoon vanilla extract, 2 tablespoons skim milk, and the entire package of banana instant pudding mix until well combined (about 1 minute). The mixture will be creamy.
  5. On low speed, gradually add the dry flour/protein mixture until just combined—do not overmix.
  6. By hand, fold in the 1¾ cups chocolate chips. The dough should be soft, slightly sticky, and scoopable.
  7. Cover the dough and place the bowl in the fridge for 10 minutes. This brief chill helps the cookies hold their shape better during baking and prevents excessive spreading.
  8. Drop dough by rounded tablespoons (or use a medium cookie scoop) onto the prepared sheets, spacing them about 1½–2 inches apart.
  9. Bake for 10–12 minutes at 350°F (start checking at 10 minutes for softer centers). The cookies will look slightly underdone but will set as they cool. This lower temperature helps achieve even baking with a soft, buttery, pudding-like texture while preventing burnt bottoms.
  10. Let the cookies cool on the baking sheets for at least 7–10 minutes before transferring to a wire rack. They’re delicate when hot.

RECIPE 3

Prep: X mins | Bake: X mins | Yield: X Squares
DESCRIPTION

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Ingredients

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Instructions

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RECIPE 4

Prep: X mins | Bake: X mins | Yield: X Squares
DESCRIPTION

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Ingredients

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Instructions

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RECIPE 5

Prep: X mins | Bake: X mins | Yield: X Squares
DESCRIPTION

DESCRIBE RECIPE HERE

Ingredients

  • Ingredients list here...

Instructions

  1. Step one instructions go here...
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