Heavenly Treats: Cookies And Baked Goodies You Can Make On The Grill

Holy moly, you should whip out your baking sheets and mixers because you're about to experience a little piece of heaven.

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With these divine recipes, no sweet tooth will go unsatisfied and no grill master will be in need of a reason to light up the grill. Be sure to stock up on plenty of cold milk.

Chewy Chocolate Pecan and Raisin Cookies

Makes: 34 to 36 cookies


1 stick salted butter
3 large eggs, room temperature
2 cups all-purpose flour
2 cups semi-sweet chocolate chips
1 cup firmly packed brown sugar
1 cup coarsely chopped pecan nuts
1 cup raisins
1 cup sweetened shredded coconut
½ cup cocoa
1 teaspoon vanilla extract
½ teaspoon baking powder


1. Melt the butter and 1 cup of chocolate chips in a small saucepan over low heat, constantly stirring the mixture until smooth. Set aside to cool slightly.

2. In a large mixing bowl, beat the eggs, vanilla extract, and brown sugar together until light and fluffy. Beat in the melted butter and chocolate mixture.

3. Sift the all-purpose flour, cocoa, and baking powder into a bowl. Gradually add the sifted dry ingredients to the wet batter, mixing thoroughly. Fold in the chopped pecan nuts, raisins, shredded coconut, and remaining chocolate chips.

4. Set up your grill to bake at about 375ºF.

5. Line a cookie sheet with parchment paper. Heap tablespoons of the cookie batter onto the prepared baking sheet, creating 1-inch mounds of dough. Be sure to keep the cookies about 2 inches apart. The batter is stiff and won't spread when baking.

6. Place the baking sheet over indirect medium heat, close the grill lid, and allow the cookies to bake for 20 minutes. Remove the baking sheet from the grill and let the cookies cool for a few minutes before transferring them onto a cooling rack to cool completely. Serve with a glass of cold milk.

Blueberry Muffins with Streusel Topping

Makes: 12 muffins


For the muffins:
2 ¼ cups all-purpose flour
1 ½ cups blueberries
¾ cup granulated sugar
½ cup sour cream
¼ cup unsalted butter, softened
2 large eggs
2 teaspoons vanilla extract
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

For the streusel topping:
¼ cup firmly packed brown sugar
¼ cup all-purpose flour
2 teaspoons cold butter
¼ teaspoon ground cinnamon


1. Preheat your grill to 375ºF for indirect cooking and prepare a muffin pan with muffin cups.

2. In a medium mixing bowl, whisk the flour, baking soda, baking powder, and salt together. Set the bowl aside.

3. In a large bowl, use an electric mixer to beat the sugar and butter together until light, fluffy, and white in color. Add the eggs, beating until thoroughly incorporated. Mix in the vanilla extract and sour cream. With the mixer on a low speed, gradually add the dry ingredients and beat until the batter is smooth. Fold the berries into the mixture before dividing the batter between the muffin cups.

4. In another mixing bowl, prepare the streusel topping by stirring the sugar, flour, and cinnamon until well blended. Using a fork, cut in the butter until the mixture becomes crumbly. Sprinkle approximately 1 tablespoon of streusel on top of each muffin.

5. Place the muffin pan over indirect heat, close the grill lid, and then leave the muffins to bake for 20 to 25 minutes or until golden brown. Remove the pan from the grate and allow the muffins to cool for 5 minutes before placing them on a wire rack to cool completely.

Nutty Chocolate Chip Cookies with Smoked Oats and Cinnamon

Makes: 42 cookies


2 cups old-fashioned rolled oats, smoked
1 ½ cups all-purpose flour
1 ½ cups firmly packed brown sugar
2 sticks butter, softened
1 cup semi-sweet chocolate chips
1 cup chopped walnuts
1 teaspoon vanilla
1 teaspoon ground cinnamon
1 egg
1 teaspoon baking soda
¼ teaspoon salt


1. Preheat your grill to bake at 350ºF.

2. In the meantime, prepare the cookie dough. Combine the butter and sugar in a large bowl. Beat in the egg and vanilla until light and fluffy. Stir in the flour, baking soda, smoked oats, cinnamon, and salt until well blended. Fold in the chocolate chips and chopped walnuts.

3. Line a baking sheet with parchment paper and then drop heaped tablespoons full of cookie dough onto the prepared baking sheet about 2 inches apart. Flatten each mound slightly with the back of a spoon.

4. Bake the cookies for 10 to 12 minutes until golden brown. Remove the baking sheet from the grill and allow the cookies to cool slightly before transferring them onto a wire rack to cool completely. Be sure to store the cookies in an airtight container if you're not serving them immediately.

Classic Brownies

Makes: 12 brownies


2 sticks unsalted butter
1¼ cups all-purpose flour
1¼ cups sugar
1 cup cocoa powder
1 cup semisweet chocolate chips
½ cup walnuts, chopped
2 teaspoons vanilla extract
1 teaspoon baking powder
½ teaspoon salt
3 large eggs


1. Set up your grill for baking at 350ºF and grease a 9-inch aluminum baking pan.

2. Sift the cocoa powder, flour, baking powder, and salt into a large mixing bowl.

3. Over medium heat, melt the butter in a saucepan. Remove the saucepan from the heat and then whisk in the eggs and vanilla extract. Fold in the flour and mix until smooth. Blend in the chocolate chips.

4. Pour the batter into the baking pan and then bake the brownies for 40 to 45 minutes with the grill lid closed. Check the brownies for doneness using a cake tester. Let the cake cool completely on a wire rack before cutting it into squares and serving.

We hope you enjoy making these recipes as much as you'll enjoy eating them. Be sure to share them with other grill masters who love a good treat by clicking your preferred social sharing icon before you leave. Now go grab your baking ingredients and equipment before firing up your grill.