Let's be real, dessert is the best meal of the day! For college students, sometimes the chocolate chip cookies from the dining halls just aren't good enough for your dessert needs. Below are some recipes that one can make right form their apartment or dorm room! All you need is either a microwave or stove!

Oreo Balls:

Ingredients- 1 (8 ounce) package of brick cream cheese, softened, 42 Oreo Cookies crushed (about 3 cups), 4 (4 ounce each) packages of semi-sweet baking chocolate

Directions:

1. Mix the brick cream cheese and 3 cups of crushed Oreo cookies until completely mixed.
2. Shape the mix into 1 inch balls. Freeze for about 10 minutes. After, dip the oreo balls into the melted chocolate
3. Place on a shallow waxed paper-lined pan. Sprinkle the remaining cookie crumbs on top if you would like!
4. Refrigerate for about an hour or until they are firm. If you would like to store the uneaten Oreo balls, they must be refrigerated.

Gooey Chocolate Mug Cake:

Ingredients- 1 egg, ¼ cup of powdered sugar, 1-2 tablespoon of cocoa powder (depending on how chocolatey you want your cake), 1 standard-size mug

Direction:

1. In the mug, crack egg, add powdered sugar and cocoa powder.
2. Whisk together with a small whisk until well mixed.
3. Microwave for 50-60 seconds, until the cake is cooked through (but not overcooked)
4. Top immediately with a handful of milk chocolate chips, hot fudge, whipped cream, or ice cream

Rainbow Chip Fudge:

Ingredients- 1 (12 ounce) bag of white vanilla baking chips, 1 container of Betty Crocker Rich & Creamy rainbow chip frosting

Directions:

1. Grease up a 8 inch square pan.
2. In a medium microwavable bowl, microwave the white vanilla baking chips for 30 seconds intervals. After each interval, stir until smooth. Do not overheat; if there are a few lumps remaining that okay! Continue to stir once the chips are completely melted.
3. In another medium microwavable bowl, microwave the rainbow chip frosting for 2-30 seconds or until melted.
4. Mix the melted white vanilla baking chips and rainbow chip frosting together. Once fully mixed, pour into your 8 inch square pan. Refrigerate until fully set, for about an hour. Then cut your fudge either into 6x6 rows or whatever you may like!
5. Your rainbow chip fudge will be slightly soft at room temperature. If you have some remaining pieces that haven’t been gobbled up, you can store in your refrigerator.

Double Chocolate Cookie S’Mores:

Ingredients- 1 Fiber One (120 calorie) double chocolate soft-baked cookie, 1 sheet low-fat graham cracker, 1 large bag of marshmallows

Directions:

1. On a heatproof dish, place your Fiber One chocolate cookie on a half of your low-fat graham cracker.
2. Top your cookie and graham cracker with a large marshmallow.
3. Microwave for about 15-20 seconds till your s’more gets gooey. Then top it off with the other half of your low-fat graham cracker.

Slutty Brownies:

Ingredients- Brownie Layer: 1 box of brownie mix, prepare and unbaked or 10 tablespoons of unsalted butter, 1 ¼ cups of white sugar, ¾ cup of cocoa powder, ½ teaspoon of salt, 2 teaspo of vanilla extract, 2 large eggs, and ½ cup of all-purpose flour

Chocolate Chip Cookie Layer: 1 (18 ounce) roll ready-made refrigerated chocolate chip cookie dough, or ½ cup of unsalted butter (at room temp), ¼ cup of brown sugar, ¾ cup of white sugar, 1 egg, 1 ¼ teaspoons of vanilla extract, 1 ¼ cups of all-purpose flour, ½ teaspoon salt, ½ teaspoon of baking soda, ½ teaspoon of baking powder, 1 cup of semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Line the bottom of an 8x8 baking pan with tin foil and then spray the foil liberally with baking spray
2. Make the brownie lay per box instructions, or in a medium sauce pan, melt the butter over medium-high heat. Once melted, add the sugar and cocoa powder. Stir to combine and remove from the heat. Add the salt, vanilla and eggs to the batter and then whisk until combined. In a separate bowl, sift the flour and then slowly incorporate the flour into the batter until it’s all mixed. Set the batter aside.
3. Make the chocolate chip cookie dough with instructions from box or, in a large bowl, cream together the butter and sugars with a hand mixer. Add the eggs one at a time and then the vanilla, scraping down the sides of the mixing bowl as you go. Add the flour, salt, baking soda and baking powder and mix on low until incorporated. Fold in the chocolate chips and then set aside.
4. Start by gently pressing the cookie dough into the bottom of the pan, making sure to create an even layer. Then add a layer of Oreos on top of the cookie dough. Nudge them as close together as possible without overlapping. Pour the brownie batter on top of the Oreo layer. Use a spatula to make sure it’s even.
5. Bake for 30-35 minutes. Test with a knife to see if the center is done. It’s ok if the knife has some brownie on it. It’s easy to over-bake the cookie layer if left in the oven too long

Soda Cracker Candy:

Ingredients- 1 (10 ounce) package of saltine crackers, 1 ½ cups of butter, 1 ½ cups of packed brown sugar, 2 packages (12 ounce) of semisweet chocolate chips

Directions:

1. Preheat oven to 400 degrees F. Line a 10x15 inch cookie sheet with aluminum foil
2. Place crackers in a single layer over prepared cookie sheet. Use more or fewer crackers as needed to cover the bottom of your pan
3. In a small saucepan over low heat combine butter and brown sugar; bring to a boil. Boil for 3 minutes; pour over crackers
4. Bake in preheated over for 5minutes. Sprinkle chocolate chips evenly over the top.
5. Chill in refrigerator for at least 3 hours, or until set. Break into pieces and store, sealed, in refrigerator