7 Recipes That Combine Delicious Desserts

Ever wonder what would happen if you took two delicious foods and combined them into one tasty treat? You’ll end up getting a delectable dessert, bursting with the best flavor from both foods. Whether you are in the mood for a S’more-filled cookie or a Sno Ball brownie, these seven recipes are sure to make your taste buds explode.

Source: Thinkstock

Source: Thinkstock

1. S’more Stuffed Cookies

A s’more is one of the sweetest treats around. When this gooey delight has been stuffed inside a cookie, it somehow tastes even better. This A Cookie Named Desire recipe — which combines graham crackers, chocolate, and marshmallows — is truly the perfect dessert.


  • 1 1/4 cup all-purpose flour
  • 1 1/4 cup whole-wheat flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 6-7 sheets of honey graham crackers
  • 1 1/2 teaspoon ground cinnamon
  • 1 cup butter, room temperature
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup semi-sweet chocolate chips
  • 1/2 cup roughly chopped milk chocolate
  • 2 cups mini marshmallows

Directions: Mix together both flours, salt, cinnamon, baking soda, and baking powder, and then set aside. Break up the graham crackers into small pieces, being careful not to let it get too powdery (a small amount of powder is normal.) Set aside.

Cream the butter and sugar together until fluffy. Slowly add the eggs one at a time, followed by the vanilla. Add the flour mixture slowly until just incorporated, and then fold in the graham crackers and chocolate chips. Take a tablespoon of the cookie and create a small indentation, stuffing 4 to 5 mini marshmallows into it. Top with another 2/3 tablespoon of cookie dough and press together until the dough completely covers the marshmallows. Repeat with the remaining dough and marshmallows.

Place the cookies on a baking sheet and cover. Chill the cookies in the refrigerator overnight, up to three days. When you’re ready to bake, preheat the oven to 350 degrees Fahrenheit. Uncover the cookies and bake for 8 to 9 minutes or until they’re a light golden brown. Use a spatula to immediately remove the cookies to cool on a wire rack. Store in an airtight container, and try to polish them off within 24 hours.

Source: Thinkstock

Source: Thinkstock

2. Blueberry Doughnut Muffins

Lemon zest, fresh blueberries, and a sugary glaze await you with this My Baking Addiction recipe. These delectable doughnut muffins combine the best of two breakfast foods, ensuring you start your morning off right with this dessert-like food.


  • Zest of 2 lemons
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 1/4 cup unsalted butter, softened
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 2/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup milk
  • 1 1/3 cup fresh blueberries


  • 3 tablespoons unsalted, melted butter
  • 1 cup confectioners’ sugar; sifted
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon warm water

Directions: Preheat the oven to 425 degrees Fahrenheit. Lightly grease a standard muffin tin, or line with 12 paper muffin cups. In a medium bowl, combine the lemon zest and sugars. Use your fingertips to incorporate the zest into the sugars until it is moist and fragrant. In a mixing bowl, cream together the butter, vegetable oil, and sugars until smooth. Add the eggs and vanilla, beating to combine.

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir the flour mixture into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Fold in the blueberries, and then spoon the batter evenly into the prepared pan, filling the cups nearly full.

Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla, lemon juice, and water. Whisk until smooth. When the muffins have cooled slightly, dip the muffin crown into the glaze and allow it to harden. Serve warm, or cool on a rack and then store it in an airtight container. Muffins will keep at room temperature for about a day.

Source: Thinkstock

Source: Thinkstock

3. Chocolate Pudding Bars

Fine Cooking has made eating pudding without a spoon possible. Each decadent bite is oozing with creamy chocolate pudding and a nice crunchy crust. The recipe yields 20 small bars.



  • 7 tablespoons unsalted butter, melted and still warm
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon table salt
  • 1 cup unbleached all-purpose flour
  • 2 ounces semisweet or bittersweet chocolate, chopped, or purchased chocolate chips or chunks


  • 1/4 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1-1/2 cups whole milk
  • 1/2 cup heavy cream
  • 5 ounces semisweet or bittersweet chocolate with up to 62% cacao, finely chopped
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon dark rum (optional)

Directions: First line a 9-inch square metal baking pan on the bottom and all 4 sides with foil. Preheat the oven to 350 degrees Fahrenheit. Position a rack in the lower third of the oven. To make the crust, start by combing the melted butter with the brown sugar, vanilla, and salt in a medium bowl. It’s normal for the dough to appear soft or oily. Press the dough evenly and smoothly over the bottom of the lined pan. Bake for 15 to 20 minutes, until the crust is a deep golden brown at the edges.

Remove the pan from the oven and immediately sprinkle the chopped chocolate over the hot crust. Let stand for 2 to 3 minutes to melt the chocolate. Use a pastry brush or rubber spatula to spread the chocolate over the surface of the crust in a thin but thorough layer. Let the crust cool and then refrigerate it until the chocolate is set.

To make the filling, whisk the sugar, cocoa, cornstarch, and salt to blend in a heavy medium-large saucepan. Add about 3 tablespoons of the milk and whisk to form a smooth paste. Whisk in the remaining milk and the cream. Heat the mixture over medium heat, stirring constantly with a flat-ended heatproof spatula or wooden spoon, scraping the bottom, sides, and corners of the pan until the pudding thickens and begins to bubble at the edges, 5 or 6 minutes.

Add the chocolate, vanilla, and rum and stir a bit faster to smooth out the pudding, cook the starch, and melt the chocolate, about 1 and 1/2 minutes. Scrape the hot pudding onto the crust and level it with 1 or 2 strokes of the spatula. Let the pudding cool undisturbed (without mixing, jiggling, or spooning out a taste) at room temperature for 1 hour.

Refrigerate the pan, uncovered, until the pudding is completely cool. Cover it and chill for at least several hours or overnight. Use the edges of the foil to lift the bars from the pan and transfer to a cutting board. Cut into 20 bars or use round biscuit cutters for rounds, and store the leftovers in the refrigerator.

Source: Thinkstock

Source: Thinkstock

4. Mini Chocolate Chip Cookie Cupcakes

This Krissy’s Creation recipe, which makes about 40 cookie cups, turns a chocolate chip cookie into a bite-size cupcake. It’s a creative and fun way to switch things up, and these chocolate chip cookies-turned-cupcakes are guaranteed to cure any sweet tooth.


  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup brown sugar
  • ½ cup sugar
  • 12 tablespoons unsalted butter, melted and slightly cooled to warm
  • 1 egg
  • 1 egg yolk
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups mini chocolate chips

Buttercream Frosting

  • 1 ½ cups (3 sticks) unsalted butter, at room temperature
  • 3 cups confectioners’ sugar
  • 1/8 teaspoon salt
  • 1 teaspoon pure vanilla extract

Directions: Preheat the oven to 325 degrees Fahrenheit. Generously grease a mini cupcake pan. Set aside until needed. In a medium bowl, whisk the flour, baking soda, and salt together. Set aside. In the bowl of a standard mixer, beat together the brown sugar, sugar, and melted butter until smooth. Add the egg, egg yolk, and vanilla, beating until fully combined. Add the flour mixture and combine until it’s just incorporated. Stir in the chocolate chips.

Using a small cookie scoop, or a tablespoon, place one small scoop of the cookie dough into each cup.  Fill the cup only ¾ of the way full of cookie dough.  Flatten the top of the dough. Bake the cookie cups until they have set and the tops start to a turn a light golden brown, about 10 minutes. Be sure not to overbake the cookie cups. Remove the cookie cups from the oven and wait a few minutes before transferring them to a cooling rack. Cool until the cookie cups are room temperature.

While the cookie cups are cooling, make the buttercream. Cream the butter in a mixer until it’s light and fluffy, about 5 minutes. Add the confectioners’ sugar and salt and mix, gradually increasing the speed until the sugar is fully incorporated and the mixture is creamy and fluffy, about 7 minutes. You may need to occasionally stop the mixer and scrape the sides of the bowl.

Add the vanilla and whisk until the mixture is light and fluffy, about 3 minutes. Once the buttercream is creamy and airy, the buttercream is done. To frost the cookie cups, place the buttercream in a piping bag fitted with a medium round tip. Pipe the buttercream on top of the cupcake in a swirl design. Top with a few mini chocolate chips and serve.

Source: Thinkstock

Source: Thinkstock

5. Chocolate Lasagna

Whether you’re looking for a delicious dessert to enjoy over the weekend or you’re hoping to bring a tasty treat with you to a party, Food.com’s chocolate lasagna is sure to be a hit. A combination of Oreos, pudding, and Cool Whip, it’ll be the best lasagna you’ve ever had.


  • 36 Oreo cookies
  • 6 tablespoons butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup granulated sugar
  • 2 tablespoons cold milk
  • 1 (12 ounce) container Cool Whip, divided
  • 2 (4 ounce) packages chocolate instant pudding
  • 3 1/4 cups cold milk
  • 1 1/2 cups mini chocolate chips

Directions: Begin by crushing 36 Oreo cookies, either using a food processor or crushing them with a rolling pin in a ziplock bag. When the Oreos become fine crumbs, transfer them to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.

Mix the cream cheese with a mixer until light and fluffy. Add in 2 tablespoons of milk and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk, whisking for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer.

Allow the dessert to sit for about 5 minutes to ensure the pudding firms up. Spread the remaining Cool Whip over the top, and then sprinkle on mini chocolate chips. Place in the freezer for 1 hour, or the refrigerator for 4 hours, before serving.

Source: Thinkstock

Source: Thinkstock

6. Sno Ball Brownies

The Sno Ball was originally introduced in 1947, shortly after World War II when flour and sugar were no longer being rationed, per Business Insider. This Confessions of a Cookbook Queen recipe adds another delicious layer of flavor to an already tasty Sno Ball. Filled with rich chocolate and topped with marshmallows and pink coconut, these brownies are pretty and delicious.


  • 1 stick salted butter, melted
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2/3 cup flour
  • 3 (1.55 ounces) milk chocolate bars, melted in the microwave
  • 7 ounces jar marshmallow fluff or creme
  • 2/3 cup sweetened, shredded coconut
  • 1 drop pink food coloring
  • 1 tablespoon cornstarch

Directions: Preheat the oven to 350 degrees Fahrenheit. Line an 8 x 8 square pan with foil and spray with nonstick baking spray. Set aside. In a large bowl, whisk butter and cocoa powder together until cocoa is dissolved and the mixture is thick. Stir in sugar until combined. Stir in eggs, mixing until combined. Add vanilla, followed by flour, stirring just until no white streaks remain in the batter. Fold in the melted candy bars.

Pour the batter in a prepared pan and spread evenly. Bake for about 25 minutes, or until a toothpick inserted in the center comes out with fudgy crumbs (make sure it’s not raw batter.) Let it cool slightly, about 20 minutes. While you wait, combine the coconut, cornstarch, and pink coloring in a food processor or blender. Pulse several times until coconut is more finely shredded and pink.

Spoon marshmallow creme/fluff over the top of the warm brownies and let it sit for a few minutes. The warm brownies will help soften the marshmallow, making it easier to spread. Spread it evenly over the brownies, then sprinkle the coconut over the surface, pressing gently with your hands. Refrigerate the brownies until cool and firm. Keep uneaten brownies in the refrigerator so the marshmallow doesn’t melt.

Source: Thinkstock

Source: Thinkstock

7. Reese’s Peanut Butter Marshmallow Cookie Pie

This dessert is packed with Reese’s Peanut Butter Cups, marshmallows, peanut butter cookie dough, and fudge. This Oh Sweet Basil recipe, a combination of candy, cookies, and pie, yields 6 to 8 servings. Enjoy!


  • 1 package peanut butter cookie dough or 1 recipe of dough
  • 1/2 cup chocolate chips
  • 12 Reese’s Peanut Butter Cups
  • 1 1/2 to 2 cups of mini marshmallows
  • Hot fudge for drizzle

Directions: Heat the oven to 350 degrees Fahrenheit, and spray a pie pan with nonstick cooking spray. Press 2/3 of the dough all over the bottom and sides of the pie plate. Bake for 5 to 8 minutes, or until it’s starting to set up, but is not baked through.

Sprinkle chocolate chips evenly over the bottom, and add the peanut butter cups. Sprinkle marshmallows over the top. Press 1/4-cup sized balls of remaining dough into the palm of your hand and carefully place on the top of the pie. Bake for an additional 15 to 18 minutes or until golden brown. Remember, the insides are gooey so it will jiggle a little coming out. Cool for 6 to 10 minutes before slicing. Drizzle with hot fudge before serving.

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