Peanut Butter Cup Cookies
(yields 40 cookies)
INGREDIENTS
1 3/4 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1/2 c. butter, softened
1/2 c. white sugar
1/2 c. peanut butter
1/2 c. packed brown sugar
1 egg, beaten
1 tsp. vanilla extract
2 tbsp. milk
40 miniature milk-chocolate peanut butter cups, unwrapped (one family bag of 19.75 oz. has about 65 cups)
INSTRUCTIONS
Preheat oven to 375*.
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Sift together the flour, salt and baking soda; set aside.
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Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
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Shape into 40 balls and place each into an greased mini muffin pan.
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Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball while the cookies remain in the muffin pans.
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After they’ve cooled (the chocolate has set), remove from the pan. [I let my muffin tins sit on cooling racks for about 25 minutes before removing the cookies from the pan.]
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These will keep well for about 3 days in an airtight container. If you’re wanting to store them longer, I would put them in a sealed container in the refrigerator.

Peanut Butter Cup Cookies

(yields 40 cookies)

INGREDIENTS

  • 1 3/4 c. all-purpose flour
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1/2 c. butter, softened
  • 1/2 c. white sugar
  • 1/2 c. peanut butter
  • 1/2 c. packed brown sugar
  • 1 egg, beaten
  • 1 tsp. vanilla extract
  • 2 tbsp. milk
  • 40 miniature milk-chocolate peanut butter cups, unwrapped (one family bag of 19.75 oz. has about 65 cups)

INSTRUCTIONS

Preheat oven to 375*.

Sift together the flour, salt and baking soda; set aside.

Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.

Shape into 40 balls and place each into an greased mini muffin pan.

Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball while the cookies remain in the muffin pans.

After they’ve cooled (the chocolate has set), remove from the pan. [I let my muffin tins sit on cooling racks for about 25 minutes before removing the cookies from the pan.]

These will keep well for about 3 days in an airtight container. If you’re wanting to store them longer, I would put them in a sealed container in the refrigerator.


No-Bake Oatmeal Peanut Butter Chocolate Chip Bars
INGREDIENTS (16 bars):
3 cups old-fashioned oats2 cups semisweet chocolate chips, divided1 cup creamy peanut butter1 teaspoon vanilla extract2 cups granulated sugar½ cup milk½ cup unsalted butter½ teaspoon salt
DIRECTIONS:

1. Line an 8-inch or 9-inch square baking dish with parchment paper and set aside. (You can use a 9x13-inch if you want thinner bars.)
2. In a large mixing bowl, stir together the oatmeal, 1 cup of the chocolate chips, the peanut butter and vanilla extract; set aside.
3. In a small saucepan, combine the sugar, milk, butter and salt over medium heat. Bring to a full boil (there should be bubbles covering the entire surface) and boil for 2 minutes.
4. Immediately pour the hot mixture (carefully!) over the oatmeal mixture and quickly stir to combine, ensuring that all of the oatmeal mixture has been moistened. Turn the mixture into the parchment-lined pan and use the back of a spoon to press it evenly into the pan. Sprinkle the remaining 1 cup of chocolate chips over top and gently press them into the top of the mixture.
5. Allow the bars to sit at room temperature to set up, which takes about 30 minutes. Use the edges of the parchment paper to lift the bars out of the pan and cut into squares. Store in an airtight container at room temperature for up to 1 week.
Note: Like any no-bake cookie, the final texture of these really depends on how long you boil the sugar mixture. If it doesn’t boil long enough, the cookie mixture will be too soft; if you boil too long, they could turn out dry and crumbly. I like to set a timer just to be sure.

No-Bake Oatmeal Peanut Butter Chocolate Chip Bars

INGREDIENTS (16 bars):

3 cups old-fashioned oats
2 cups semisweet chocolate chips, divided
1 cup creamy peanut butter
1 teaspoon vanilla extract
2 cups granulated sugar
½ cup milk
½ cup unsalted butter
½ teaspoon salt

DIRECTIONS:

1. Line an 8-inch or 9-inch square baking dish with parchment paper and set aside. (You can use a 9x13-inch if you want thinner bars.)

2. In a large mixing bowl, stir together the oatmeal, 1 cup of the chocolate chips, the peanut butter and vanilla extract; set aside.

3. In a small saucepan, combine the sugar, milk, butter and salt over medium heat. Bring to a full boil (there should be bubbles covering the entire surface) and boil for 2 minutes.

4. Immediately pour the hot mixture (carefully!) over the oatmeal mixture and quickly stir to combine, ensuring that all of the oatmeal mixture has been moistened. Turn the mixture into the parchment-lined pan and use the back of a spoon to press it evenly into the pan. Sprinkle the remaining 1 cup of chocolate chips over top and gently press them into the top of the mixture.

5. Allow the bars to sit at room temperature to set up, which takes about 30 minutes. Use the edges of the parchment paper to lift the bars out of the pan and cut into squares. Store in an airtight container at room temperature for up to 1 week.

Note: Like any no-bake cookie, the final texture of these really depends on how long you boil the sugar mixture. If it doesn’t boil long enough, the cookie mixture will be too soft; if you boil too long, they could turn out dry and crumbly. I like to set a timer just to be sure.



Peanut Butter Cookies Drizzled with Chocolate
Yield: 24 cookies
Ingredients:
1/2 cup peanut butter
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly-packed dark brown sugar
1 large egg
1/2 tsp. vanilla
1-1/4 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. kosher salt
1/2 cup semisweet chocolate chips
Preparation:
Cream peanut butter, butter and sugars together with an electric mixer until fluffy.Beat in egg and vanilla.Sift together flour, baking powder, baking soda and salt. Add to peanut butter mixture until well-incorporated.Refrigerate 1-3 hours.Preheat oven to 350 degrees F.Form dough into 1-inch balls. Place on ungreased cookie sheets. Flatten with a fork, making a criss-cross pattern. Bake 10-12 minutes.Cool on wire racks.When cookies are completely cooled, place chocolate chips in a microwave-safe container. Heat on 50% power for 1 minute. Stir, and repeat until completely melted. Drizzle melted chocolate over cooled cookies.

Peanut Butter Cookies Drizzled with Chocolate

Yield: 24 cookies

Ingredients:

  • 1/2 cup peanut butter
  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup firmly-packed dark brown sugar
  • 1 large egg
  • 1/2 tsp. vanilla
  • 1-1/4 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 1/2 cup semisweet chocolate chips

Preparation:

Cream peanut butter, butter and sugars together with an electric mixer until fluffy.

Beat in egg and vanilla.

Sift together flour, baking powder, baking soda and salt. Add to peanut butter mixture until well-incorporated.

Refrigerate 1-3 hours.

Preheat oven to 350 degrees F.

Form dough into 1-inch balls. Place on ungreased cookie sheets. Flatten with a fork, making a criss-cross pattern. Bake 10-12 minutes.

Cool on wire racks.

When cookies are completely cooled, place chocolate chips in a microwave-safe container. Heat on 50% power for 1 minute. Stir, and repeat until completely melted. Drizzle melted chocolate over cooled cookies.

Oreo & Peanut Butter Cup Stuffed Rice Krispie Treats
Ingredients:
1 bag snack size Reese’s Peanut Butter Cups
20 Oreos (16 for pan, other 4 to decorate tops)
10 oz marshmallows
5 cups Rice Krispies cereal
3 tablespoons butter
Instructions:
Line 9×9 pan with nonstick foil.

1. Melt butter and marshmallows in the microwave until melted.  Stir in Rice Krispies until well combined.

2. Lay half in the pan and press it down.  Top with a layer of oreos and peanut butter cups on top of the oreos.  Spread remaining Rice Krispies mixture on top. Lightly wet fingertips to help spread them.  Seal the sides with Krispies too and freeze 10 mins. to harden. 

3. Cut into squares.  Decorate tops with melted chocolate and add chopped oreos and peanut butter cups.

Oreo & Peanut Butter Cup Stuffed Rice Krispie Treats

Ingredients:
  • 1 bag snack size Reese’s Peanut Butter Cups
  • 20 Oreos (16 for pan, other 4 to decorate tops)
  • 10 oz marshmallows
  • 5 cups Rice Krispies cereal
  • 3 tablespoons butter
Instructions:
Line 9×9 pan with nonstick foil.
1. Melt butter and marshmallows in the microwave until melted.  Stir in Rice Krispies until well combined.
2. Lay half in the pan and press it down.  Top with a layer of oreos and peanut butter cups on top of the oreos.  Spread remaining Rice Krispies mixture on top. Lightly wet fingertips to help spread them.  Seal the sides with Krispies too and freeze 10 mins. to harden. 
3. Cut into squares.  Decorate tops with melted chocolate and add chopped oreos and peanut butter cups.


Soft-Baked Chocolate & Peanut Butter Swirl Cookies


makes 2 dozen very large cookies


Ingredients
Chocolate Cookie Dough
1/2 cup (1 stick) unsalted butter, softened to room temperature
1/2 cup sugar
1/2 cup light brown sugar (or dark brown)
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup + 2 Tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 Tablespoons milk (almond, cow’s, soy, or half-and-half)
1 cup dark chocolate chips (or semi-sweet or milk chocolate)
Peanut Butter Cookie Dough
1/2 cup (1 stick) unsalted butter, softened to room temperature
1/2 cup light brown sugar (or dark brown)
1/4 cup sugar
1 large egg
3/4 cup creamy peanut butter
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 and 1/4 cups all-purpose flour
1/4 teaspoon salt
1 cup dark chocolate chips (or semi-sweet or milk chocolate)
Instructions
Make the chocolate dough: Cream the butter and sugars together with a hand or stand mixer on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Beat in the egg and vanilla until combined, scraping down the sides as needed. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Slowly mix it into the wet ingredrients. The dough will be very thick. With a spoon or rubber spatula, mix in the milk and then fold in the chocolate chips.
Make the peanut butter dough: Cream the butter and sugars together with a hand or stand mixer on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides as needed. Slowly mix in the baking soda and flour. Do not overmix. Fold in the chocolate chips.
Chill both doughs for at least 1-2 hours. 2 hours is preferred.
Preheat oven to 350F degrees. Line cookie sheet with silicone baking mat or parchment paper. Measure 2 Tablespoons of peanut butter cookie dough. Roll into a ball. Take 2 Tablespoons of chocolate cookie dough. Roll into a ball. Smoosh the two balls together and roll them into 1 large ball. Repeat for each cookie. The chocolate cookie dough will get onto your hands, so wash/wipe them after you roll each cookie. It is important the chocolate cookie dough is chilled or else it will be even more messy.
Bake the cookies for 11-12 minutes, not exceeding 13 minutes. The cookies will look very soft, puffy, and almost undone. Allow the cookies to cool on the cookie sheet and they will continue to “bake” and set up. As they cool, the cookies will firm up. Cookies remain fresh (and soft) for up to 10 days in an airtight container.

Soft-Baked Chocolate & Peanut Butter Swirl Cookies

makes 2 dozen very large cookies

Ingredients

Chocolate Cookie Dough
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1/2 cup sugar
  • 1/2 cup light brown sugar (or dark brown)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup + 2 Tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 Tablespoons milk (almond, cow’s, soy, or half-and-half)
  • 1 cup dark chocolate chips (or semi-sweet or milk chocolate)
Peanut Butter Cookie Dough
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1/2 cup light brown sugar (or dark brown)
  • 1/4 cup sugar
  • 1 large egg
  • 3/4 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 and 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup dark chocolate chips (or semi-sweet or milk chocolate)

Instructions

  1. Make the chocolate dough: Cream the butter and sugars together with a hand or stand mixer on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Beat in the egg and vanilla until combined, scraping down the sides as needed. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Slowly mix it into the wet ingredrients. The dough will be very thick. With a spoon or rubber spatula, mix in the milk and then fold in the chocolate chips.
  2. Make the peanut butter dough: Cream the butter and sugars together with a hand or stand mixer on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides as needed. Slowly mix in the baking soda and flour. Do not overmix. Fold in the chocolate chips.
  3. Chill both doughs for at least 1-2 hours. 2 hours is preferred.
  4. Preheat oven to 350F degrees. Line cookie sheet with silicone baking mat or parchment paper. Measure 2 Tablespoons of peanut butter cookie dough. Roll into a ball. Take 2 Tablespoons of chocolate cookie dough. Roll into a ball. Smoosh the two balls together and roll them into 1 large ball. Repeat for each cookie. The chocolate cookie dough will get onto your hands, so wash/wipe them after you roll each cookie. It is important the chocolate cookie dough is chilled or else it will be even more messy.
  5. Bake the cookies for 11-12 minutes, not exceeding 13 minutes. The cookies will look very soft, puffy, and almost undone. Allow the cookies to cool on the cookie sheet and they will continue to “bake” and set up. As they cool, the cookies will firm up. Cookies remain fresh (and soft) for up to 10 days in an airtight container.



Reese’s Giant Cupcake: Chocolate Ganache Filled Cupcake, topped with Peanut Butter Frosting, Reese’s Peanut butter Pieces and more Chocolate Ganache

Reese’s Giant CupcakeChocolate Ganache Filled Cupcake, topped with Peanut Butter Frosting, Reese’s Peanut butter Pieces and more Chocolate Ganache



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