salted peanut butter and nutella sandwich cookies

the goods:

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup peanut butter

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 egg

1/2 teaspoon vanilla

1 and 1/2 cups all-purpose flour

1 teaspoon cornstarch

1/2 teaspoon baking powder

1/2 teaspoon baking soda

granulated sugar (for rolling)

coarse sea salt (for sprinkling)

1 cup nutella

In the bowl of an electric mixer, beat butter and peanut butter until well combined. Add sugar and brown sugar and beat until light and fluffy. Mix in egg and vanilla. Add in flour, cornstarch, baking powder, and baking soda and slowly stir to combine. Scrape down sides of bowl and cover with plastic wrap. Refrigerate for 1-2 hours.

Preheat oven to 375 degrees. Line cookie sheets with parchment paper. Roll dough into tablespoon-sized balls, then roll in granulated sugar to coat. Place on backing sheet and press down slightly with a fork. Sprinkle with sea salt. Bake for 7-9 minutes until bottoms are golden brown. Cool for 5 minutes on pan, then transfer to a wire rack to cool completely.

Spread half the cookies with nutella then smoosh with another cookie to create a sandwich.

monster cookies

the goods:

1 and 1/2 cups creamy peanut butter

1 cup sugar

1 cup brown sugar

1/2 cup (1 stick) unsalted butter, room temperature

1 tablespoon sour cream

3 eggs

1/2 teaspoon vanilla extract

4 and 1/2 cups rolled oats

2 teaspoons baking soda

1 cup semi-sweet chocolate chips

1 cup m&m's

Preheat oven to 350 degrees.

In the bowl of a stand mixer, combine peanut butter, sugar, brown sugar, and butter. Mix until completely combined. Add sour cream, vanilla, and eggs and mix until incorporated. Add baking soda. Slowly fold in oats, mixing well. Then fold in chocolate chips and m&m's. Drop by large tablespoonful onto a parchment-lined baking sheet. Gently press down to only slightly flatten. Press additional m&m's into the tops of each cookie. Bake for 10 minutes. Allow to cool slightly before transferring to a wire rack to cool completely.

strawberry tall cake

the goods:

1 box mix angel food cake

1 pint strawberries, hulled, and chopped

3 cups heavy whipping cream

6 tablespoons powdered sugar

2 teaspoons vanilla

Line two 8-inch cake pans with parchment paper. Mix angel food cake according to box instructions. Pour half into each pan. Bake for about 30 minutes. Allow to cool. In a stand mixer fitted with the whisk attachment, whip cream, sugar, and vanilla until stiff peaks form. Gently remove cakes from pan and with a sharp serrated knife, slice them in half to create 4 thinner cake layers. Layer cake, then whipped crem, then strawberries, finishing with a large mound of whipped cream and strawberries. 

Simple. Fresh. Delicious. Beautiful.