Few combos better than peanut butter and chocolate!
I wanted a 2nd type of cookie to bring into work tomorrow, in addition to my kluber chip cookies, and I wanted something easy, so I went with a brownie mix cookie. And I added peanut butter chips. Really super simple. And they don’t spread out at all. A reminder to spoon your flour from your container into your measuring cup, and, preheat your oven for 20 minutes before baking to get the right temp.
Look at all those chips!
Ingredients
1 brownie mix
1 egg
1/4 cup flour
3 tbs water
1/3 cup oil
1 cup peanut butter chips
Directions – preheat oven to 350 degrees for 20 minutes before baking. Combine brownie mix, flour, egg, oil and water. Mix in chips. Scoop out 1/4 mounds of dough. Line a cookie sheet with nonstick baking liners. Stagger dough on sheet. Bake 8 to 10 minutes. (No longer. They will seem doughy, but will continue to cook on sheet after removed from oven. Don’t overbake. You don’t want burned bottoms). Store in covered container.
I needed a little something extra to bring into work tomorrow, along with my small batch of ganache-topped fudge brownies, so I thought peanut butter cookies would be a good option. I didn’t want to spend all day baking, so I opted to make only 8! And they are quite large. Instead of topping them with melted milk chocolate, I sprinkled them with sugar.
Reminders 1) spoon your flour from your flour container into your measuring cup, 2) chill the mounds of dough for a few hours before baking So the cookies don’t spread, 3) preheat your oven to 400 degrees for 20 minutes before baking so your oven cycles to the right temperature.
😋
Ingredients
10 tbs butter, softened
1/2 cup peanut butter
3/4 cup brown sugar
1/2 cup sugar
2 eggs
1 tbs vanilla
3 cups flour
1 tbs cornstarch
1/2 tsp baking soda
1/2 tsp baking powder
Extra sugar
Directions – cream butter, peanut butter, sugar and brown sugar. Add eggs and vanilla. Fold in dry ingredients. I actually used my hands to completely make sure the dough was blended together. Divide dough into 8 equal pieces. Roll each in sugar. Store in fridge for a few hours. Preheat oven to 400 degrees for 20 minutes. On a cookie sheet lined with nonstick baking liners, stagger cookies. Bake 10 to 13 minutes (there will be light golden patches on top and bottoms will be a light golden color). Cool completely and store in covered container.
I think Gracie had some of this cookie!
Remember to be kind. It honestly isn’t that hard. Cut people a break. We never know what is happening with other people. This is a hard time for everyone. We are all doing the best we can, each day. That includes being kind to yourself. You are loved and you matter. Wishing you peace, love and joy today. ❤
I felt my very large chocolate chip cookies needed some sort of companion, so I made very large chocolate cookies with peanut butter chips. You, of course, can sub in another type of chip, if you are not a peanut butter fan. These are quite big, but look at it this way – instead of eating 3 smaller cookies, you can just have a big one!
Remember to scoop your flour from your flour container into you measuring cup. If you don’t have cake flour, sift together 1 cup flour and 1 tbs cornstarch. I recommend chilling the mounds of dough for a few hours. Also, preheat your oven for 20 minutes before baking. Ovens need to cycle through different temperatures for about 20 minutes to get to the right temp.
Ingredients
1 cup butter (cold and grated with a cheese grater to make it easier to use)
1 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp chocolate extract
1/2 cup baking cocoa
1 cup cake flour
1 1/2 cups flour
1 tsp Cornstarch
3/4 tsp baking soda
1 cup peanut butter chips
Directions – cream butter, sugar and brown sugar. Add eggs and chocolate extract.. Fold in dry ingredients and mix well. Add chips. Divide dough evenly into 8 mounds. Chill a few hours. Preheat oven to 410 for 20 minutes. Stagger on a cookie sheet lined with nonstick baking liners. Bake 9 to 10 minutes. Cool completely. Store in covered container.
Whatever difficulties or hardships you are experiencing, I hope your burdens are lightened. Wishing you joy and peace.
I didn’t want to bring in “just brownies” for work… I just saw a commercial for Reese’s eggs (which, honestly, are the best candy ever)… So I decided to make a homemade version of them and put them on top of the brownies. You can use any brownie recipe you want (even a mix is fine). You can also search my website for ideas. Rob would advise that you add a cup of chocolate chips, to make them even better.
Ingredients
1 8×8 pan of brownies, baked and cooled completely
1/4 cup butter
1 cup peanut butter
1/4 cup brown sugar
1 cup of powdered sugar
1 cup milk chocolate chips
1 tbs vegetable oil
Directions – in a saucepan, combine butter, peanut butter and brown sugar. Cook and stir over low/medium heat just until it bubbles. Remove from heat. Add powdered sugar. (You way want to add more powdered sugar, depending on the texture you want. If you can too much powdered sugar, you can add milk, 1 tsp at a time, to fix that). Cool 15 to 20 minutes or until you find it cool enough to handle. Scoop out tbs and place on top of brownies. Melt chips in a microwave safe bowl, in 30 second increments until you cam stir smooth. Mix in oil. Spoon on top of brownies. Store in coveres container.
Throwing down the reese’s gauntlet with a homemade version!
A sugar-chocolate chip-brownie-peanut butter cookie cake with marshmallow fluff frosting
Yup, you read that right. Quadruple layer cookie cake. It was what I had planned to make if the Bills were in the Super Bowl. And even though they came up a game short, I made this cake anyways because it is the Super Bowl. The NFL is the one sport that managed to get through it’s entire season without a single cancelled game. For this treat, I went with a peanut butter cookie layer, flourless brownie layer, chocolate chip cookie layer and a sugar cookie layer. I used a marshmallow fluff frosting. I actually make the peanut butter, sugar and chocolate chip cookie doughs the day before and took them out of the fridge about an hour before baking to get them to room temperature so they were easier to press into the pans. If you use a 9 inch cake pan, your baking time will be less. Remember to preheat your oven to 350 degrees for 20 minutes before you start baking. And make sure you don’t overbake your cookie cakes. This cake is quite heavy, so make sure your container is sturdy. You may have to hold it from the bottom when transporting it, or cut the cake ahead of time.
Peanut butter cookie ingredients
1/2 cup Crisco or butter, softened
3/4 cup peanut butter
3/4 cup brown sugar
1/4 cup sugar
1 egg
1 tbs milk
1 3/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
Directions – line an 8 inch round cake pan with parchment paper and spray with baking spray. Ina bowl, cream crisco/butter and peanut butter. Mix in brown sugar and sugar. Add egg and milk. Stir in dry ingredients. Press into prepared pan. Bake 20 minutes (will be lightly golden around the edges). Cool completely
Flourless Brownie cookie layer
6 tbs butter
3/4 cup dark chocolate chips
2 eggs
2/3 cup sugar
1/4 cup baking cocoa
3 tbs cornstarch
1/2 tsp salt
Directions – line a round 8 inch cake pan with parchment paper and spray with baking spray. Melt butter and chocolate chips in 40 second increments until you can stir smooth. Add eggs and sugar. Blend in cocoa, cornstarch and salt. Spread into prepared pan. Bake for 20 minutes (toothpick inserted into center comes out with a few moist crumbs). Cool completlely
Chocolate chip cookie layer
1/2 cup butter, softened
1/4 cup Crisco
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 yolk
2 tsp vanilla
3/4 tsp baking soda
2 tsp Cornstarch
1 2/3 cup flour
1 cup chocolate chips
Directions – line an 8 inch round cake pan with parchment paper and spray with baking spray. cream butter, Crisco, sugar and brown sugar. Add egg, yolk and vanilla. Blend in dry ingredients. Fold in chips. Press into prepared pan. Bake 20 to 23 minutes (will be dark golden on top. May seem a little doughy, but will firm up. You can also firm it up by popping it in the fridge too for a bit. Cool completely.
Sugar cookie layer ingredients
1/2 cup butter, softened
1/4 cup plus 2 tbs oil
1/2 cup sugar
1/2 cup powdered sugar
1 egg
1 tbs vanilla
1/2 tsp cream of tartar
1/2 tsp baking soda
2 1/4 cups flour
Directions – line an 8 inch round pan with parchment paper and spray with baking spray. mix butter, oil, sugar and powdered sugar. Add egg and vanilla. Blend in dry ingredients. Press into prepared pan. Bake 20 minutes. (Will be light golden around the edges.) Cool completley.
Frosting/filling ingredients
1 cup butter, softened
2 cups marshmallow fluff
4 cups powdered sugar
Heavy cream or milk
Directions – cream butter and fluff. Slowly blend in powdered sugar. Add enough milk or cream to get the consistency you want. Assembly instructions below.
Place a cookie layer on a plateApread a thin layer of frosting on topTop with another cookie layerSpread a thin layer of frosting on topTop with a third cookie cake layerSpread a thin layer of frosting on topTop with your final cookie layerFrost top layer
You can leave the cake as it is above, or frost the entire thing. I opted to frost the entire thing. 😁. Store in covered container.
“I am nervous and we still have 3 hours to kickoff” cookies
As I continue to lose my mind with more than 3 hours to kickoff for the Bills-Chiefs game, I made cookies because I needed something to do. I made these using a sugar cookie mix, threw in some peanut butter, valentine red m&ms, and mini chocolate chips. Some are stuffed with oreos, others with a Reese’s peanut butter Cup. These will be victory Monday cookies if the Bills win, if not they, sadly, will merely be cookies.
Ingredients
1 sugar cookie mix
1 egg
1 tbs water
1/2 cup butter, softened
3/4 cup peanut butter
1/2 cup m&ms
1/2 cup mini chips
Oreos, peanut butter cups
Directions- combine sugar cookie mix, egg, water, and butter. Blend in peanut butter. Mix in candy and chocolate chips. Scoop out 2 tbs dough and divide in half. Flatten one half, place oreo/reese’s on top. Flatten other half and place on top of oreo/reese’s. Seal edges. Chill a few hours or overnight. Preheat oven to 375 for 20 minutes. On a cookie sheet lined with nonstick baking liners, stagger cookies. Bake 10 to 12 minutes. Cookies will seem a little underdone. They should be lightly golden on the bottom. Cool completely. Store in covered container.
These are a favorite of many people, especially this time of year. They are peanut blossoms with a twist. Instead of a Hershey kiss on a peanut butter cookie, I melted milk chocolate ans scooped it on top. I used Crisco, which is why the cookies stayed so puffy. (I also chilled dough overnight too help with the puffiness). If you don’t want to top with melted chocolate, sprinkle cookies with sugar before baking. Remember to preheat your oven to 375 degrees for 20 minutes before baking.
Merry Christmas!
Ingredients
1 cup Crisco
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 1/2 cups flour
Directions – cream Crisco, peanut butter, sugar and brown sugar. Add eggs. Fold in dry ingredients. Scoop out 1/4 cups of dough. (Sprinkle with sugar, if desired). Chill a few hours. Preheat oven to 375 degrees for 20 minutes. On a cookie sheet, lined with nonstick baking liners, stagger cookies. Bake 12 minutes. Cool completely. Top with melted milk chocolate.
Peanut butter cookies stuffed with brownie truffles and topped with melted chocolate
I decided to up my cookie game for this football Friday before Christmas. (Go Bills!) Instead of a traditional peanut blossom (a peanut butter cookie topped with a Hershey kiss), I stuffed a peanut butter cookie with a brownie truffle and topped it with melted chocolate. For the brownie truffles, I smooshed up some brownies I made the other night and mixed in about a half cup of chocolate frosting. You could also use candy or Oreos, or you don’t have to stuff the cookies at all. These use Crisco and it keeps them nice and puffy. Remember to scoop your flour into your measuring cup, and to preheat your oven to 375 degrees for 20 minutes before baking.
Yum!
Brownie truffles ingredients
1 pan of brownies, prepared and baked, as directed, cooled completely
2 tbs butter melted
1 cup powdered sugar
4 tbs baking cocoa
Milk
Directions – combine butter, powdered sugar and baking cocoa. Add enough milk to make the frosting. Combine the frosting with brownies. Scoop out 1 tbs and form into balls. Set aside.
Peanut butter cookie ingredients
1 cup Crisco
1 1/2 cups peanut butter
2/3 cup brown sugar
2/3 cup sugar
2 eggs
1 tbs vanilla
4 tbs milk
3 cups flour
2 tsp baking soda
Directions – preheat oven to 375 degrees. cream Crisco, peanut butter, sugar and brown sugar. Add eggs, milk, and vanilla. Stir in dry ingredients. Scoop out 1/4 cup of cookie dough. Divode in half. Slightly flatten bottom half and top with a brownie truffle. Top with other cookie dough and seal around truffle. On a cookie sheet lined with non stick baking liners, stagger cookies. Bake 11 – 13 minutes. Cool completely. Top with melted milk chocolate. Store in covered container.
cookies by christine 