Tag Archives: topped

Nfl Sunday week 10 – chocolate fudge cookies topped with edible peanut butter cookie dough and melted chocolate

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I wanted to do a treat with peanut butter, so I thought I would make a fudgy chocolate cookie, topped with edible peanut butter cookie dough and melted hershey kisses.  A nice combo, if there ever was one.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Chill tall mounds of dough for a few hours.  And preheat your oven before baking.

  • Ingredients list
  • 1/2 cup butter, softened
  • 2/3 cup brown sugar, firmly packed into your measuring cup
  • 1/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 tbs corn syrup
  • 1 3/4 cups flour
  • 1/2 cup unsweetened baking cocoa powder
  • 1 tsp cornstarch
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Directions – in a bowl, cream butter, brown sugar and sugar.  Add eggs, vanilla and corn syrup.  Mix in dry ingredients.   Scoop out 1/4 cups of dough and form tall mounds.  Chill a few hours.  When ready to bake, line a baking sheet with parchment paper.  Preheat oven to 350 degrees.  Stagger cookies on sheet.  Bake 10 to 12 minutes, no longer. Cool completely. 

  • Edible peanut butter cookie dough ingredients
  • 3 tbs butter, softened
  • 1 cup peanut butter
  • 1/4 cup brown sugar
  • 1/4 cup sugar
  • 1 cup flour (heated in a microwave safe container for 45 seconds)

Directions – in a bowl, combine ingredients.    Divide evenly, slightly flatten and place a piece on top of cookie.

Top with melted chocolate. 

Store in covered container.

Thanks for stopping by!

Melted hershey kiss topped peanut butter cookies

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Part of my hat trick of treats for tomorrow for work – peanut butter cookies topped with hershey kisses.  I sprinkled them with sugar before baking for extra sweetness!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I also recommend freezing the individual doughs for a half hour or chilling a few hours to keep them puffy.  And preheat your oven before baking.

  • Ingredients list
  • 1/2 cup butter crisco
  • 1 cup brown sugar
  • 2 tbs water
  • 1 egg
  • 2 tsp vanilla
  • 3/4 cup peanut butter
  • 1 2/3 flour
  • 3/4 tsp baking soda

Directions – in a bowl, cream butter crisco  and brown sugar.  Add eggs, water, vanilla and peanut butter.  Blend in dry ingredients.  Scoop our 1/4 cups dough and sprinkle with sugar.  Freeze a half hour or chill a couple of hours.  Preheat oven to 350 degrees. Line cookie sheet with parchment paper.   Stagger cookies on sheet.  Bake 8 to 10 minutes.  Cookies may seem undone on top, but they will firm up as they cool.  You can also pop them in the fridge to firm them up.  I topped these with melted hershey kisses.  You can leave them plain if you want.

Thanks for stopping by!

Fudge covered peanut butter footballs NFL opening weekend 2024

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I had some leftover fudge from the Magic Middles cookies I attempted to create.  Instead of baking it into another treat.  I made a batch of no bake homemade peanut butter cups and formed (or tried to form) them into footballs and topped them with fudge. 

These are simple and easy.   I put them in the fridge to firm them up so they don’t all blob together. 😀

  • Ingredients
  • 1/2 cup butter
  • 2 cups peanut butter
  • 1/2 cup brown sugar
  • 2 1/2 cups powdered sugar

In a medium size pot, over low to medium heat, combine butter, peanut butter and brown sugar.  Stir occasionally until everything is melted.  Remove from heat.  Add powdered sugar and stir smooth.  Let cool and little and form whatever shapes you want.  Top with melted chocolate or fudge.  Store in covered container in fridge.

Small batch, XL Peanut butter cookies

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XL Peanut Butter cookies topped with melted hershey kisses

It is rainy and windy here today, so I am baking more cookies (in addition to steak pizziaola), as we watch hockey. Instead of putting a Hersey kiss on top to make peanut blossoms, I melted a bunch of Hersey kisses and out that on top of the cookies instead.

Cookie monster!

A couple of notes about these cookies – I used a mix of cake flour and all purpose flour. If you don’t have cake flour, you make make it by adding 1/2 tbs of cornstarch to 1/2 cup flour and soft together. Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I froze the cookie mounds for 30 minutes to help prevent spreading. I preheated the oven to 410 degrees for 20 minutes before baking. I did not cook these longer than 13 minutes. I did not want them to get too done and dry out.

These make 5 really big cookies. You can double the recipe and make 10 if you want.

  • Ingredients list
  • 12 cup butter, cold, grated with a cheese grater or cut into small cubes
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/4 cup peanut butter
  • 1/2 tsp cornstarch
  • 1/2 tsp baking soda
  • 1/2 cup cake flour
  • 1 cup flour

Directions – cream butter, sugar and brown sugar. Add egg, vanilla and peanut butter. Blend in dry ingredients. Divide evenly into 5 pieces of dough and roll into tall mounds. Roll each in sugar. Freeze at least 30 minutes. Preheat oven to 410 degrees for 20 minutes. On a cookie sheet lined with nonstick baking liners or parchment paper, place 5 cookies on it, leaving room between each because cookies spread. Bake 10 to 13 minutes. No longer than 13 minutes. Cool completely.

Topping – in a bowl, combine 20 unwrapped hershey kisses with 1 tsp vegetable oil. Microwave in 30 second increments until you can stir smooth. Spoon on top of cooled cookies. Store in covered container.

Thank you so much for stopping by! I hope you have a day filled with happiness, love and kindness!