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.

reese's peanut butter cookie cake

the goods:

1/2 cup butter, softened
3/4 cup brown sugar, packed
1/4 cup sugar
3/4 cup creamy peanut butter
1 egg
1 teaspoon vanilla extract
1 and 3/4 cups flour
3/4 teaspoon baking soda
12 ounce bag of Reese's miniature peanut butter cups, chopped
3/4 cup semi-sweet chocolate chunks
chocolate sauce (optional)

In the bowl of an electric mixer, cream together butter and sugars until light and fluffy, about 3-4 minutes, Mix in peanut butter, egg, and vanilla extract. Add flour and baking soda and stir to combine. Stir in chocolate chunks and 1/2 cup of the chopped Reese's.
Preheat oven to 350 degrees. Line a 9-inch cake pan with parchment paper and lightly grease pan sides and corner. Press dough evenly into the cake pan. Bake for 18-20 minutes. Remove from oven and cool 15-20 minutes in the pan. Carefully remove from pan and allow to cool completely. When cookie is cooled, drizzle lightly with chocolate sauce (I used some leftover ganache I had lying around) so peanut butter cups will stick. Then pile top with remaining peanut butter cups and drizzle with additional chocolate sauce if desired.

monster peanut butter cookies

the goods:

2 cups all-purpose flour

2 and 1/4 teaspoons baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 cup creamy peanut butter

1 cup sugar

2/3 cup packed brown sugar

2 eggs, room temperature

1 teaspoon vanilla extract

1/2 cup rolled oats

1/2 cup peanut butter chips

1/2 cup semi-sweet chocolate chips

1 bag Reese's pieces

In a small bowl, whisk together flour, baking soda, and salt.

In the bowl of a stand mixer, cream together butter, peanut butter, sugar, and brown sugar. Beat until light and fluffy. Add eggs one a time, beating well after each addition. Add vanilla and beat to combine. Slowly ad dry ingredients and beat just until combined. Stir in oats, peanut butter chips, and chocolate chips. Refrigerate dough for 15 minutes, meanwhile preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Pour Reese's pieces onto a plate or into a wide bowl. Using a large cookie scoop (about 3 tablespoons) drop cookie dough into the bowl of Reese's pieces. Gently use your hand to press the dough down into the candies and flatten the dough into a disc, then transfer to the cookie sheet. Bake, six at a time, for 12-13 minutes or until the edges are just beginning to darken. Allow to cool on cookie sheet for 10 minutes before transferring to a wire rack to cool completely.

peanut butter oatmeal bars

the goods:

1/2 cup plus 2 tablespoons brown sugar, divided

1 and 1/2 cups (3 sticks) plus 2 tablespoons butter, divided

1 can sweetened condensed milk

1 cup creamy peanut butter

2 teaspoons vanilla

2 cups flour

2 cups old fashioned oats

1 bag (11 ounces) milk chocolate chips

In a medium saucepan, melt 2 tablespoons butter and 2 tablespoons brown sugar over medium-low heat. When melted, stir in the sweetened condensed milk and continue cooking, stirring constantly, until the mixture thickens slightly, about 15 minutes. Remove from heat and stir in peanut butter and vanilla. To make the crust, combine the flour, oatmeal, and remaining 1/2 cup brown sugar in a large bowl. Melt the remaining 1 and 1/2 cups butter and stir into the oatmeal mixture. Press half the oatmeal mixture into the bottom of a 9-by-13-inch baking dish and bake at 350 degrees for 10 minutes. Remove from oven and sprinkle the chocolate chips over the hot oatmeal crust, spread the peanut butter mixture over the chocolate chips, then crumble the remaining oatmeal crust over the top. Return to oven and continue baking for 15 minutes. Remove from oven and let cool completely before cutting into squares. Serve with milk!

nutter butter cookies

 

the goods:

 

cookies:

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

1/2 cup creamy peanut butter

1/2 cup granulated sugar (plus 1/4 cup more for rolling)

1/2 cup packed light brown sugar

1 egg

1 teaspoon vanilla

1 and 1/4 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

 

filling:

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

2 cups confectioners' sugar

1-2 tablespoons milk

 

In a large bowl, using an electric mixer, beat butter, peanut butter, and sugars on medium-high until light and fluffy, about 1 minute. Lower mixer to medium and add egg and vanilla continuing to mix until combined. Turn mixer to low and add in flour, baking soda, and baking powder. Mix until combined. Refrigerate dough for 30 minutes.

 

Preheat oven to 375 degrees. Form chilled dough first into 1-inch balls, then into a log shape. Roll the log-shaped dough in granulated sugar and place on baking sheet 2 inches apart. Using a fork, press down on logs to form a criss-cross pattern. Pinch the center to create a peanut shape.

 

Bake for 6-7 minutes until edges are lightly golden. Cool on baking sheet 2 minutes, then transfer to a wire rack to cool.

 

Filling: In a large bowl beat butter and peanut butter together until smooth. Slowly add in powdered sugar and turn mixer speed up to medium and beat until smooth. Add milk, 1 tablespoon at a time until desired consistency is achieved.

Spread a heaping tablespoon of filling onto bottom side of half the peanut butter cookies and top with other half to create sandwiches.

peanut-butter-filled cupcakes

 

the goods:

 

3/4 cup unsweetened cocoa powder, plus more for pan

1 and 1/2 cups all-purpose flour

1 and 1/2 cups granulated sugar

1 and 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon fine salt

2 large eggs

3/4 cup buttermilk

3 tablespoons vegetable oil

6 tablespoons unsalted butter, room temperature

1/2 cup creamy peanut butter

1 and 1/2 cups marshmallow topping

confectioners' sugar, for dusting

 

 

Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray, then dust with cocoa, tapping out excess. In a large bowl, whisk together cocoa, flour, granulated sugar, baking soda, baking powder, and salt. Using a mixer, bet in eggs, buttermilk, oil, and 3/4 cup water on medium until smooth, 3 minutes.

Divide batter among cups and bake until a toothpick inserted in center of a cake comes out clean, about 20 minutes. Let cool in pan on a wire rack 5 minutes, then remove cupcakes and let cool completely on rack.

In a large bowl, using mixer fitted with the paddle attachment, beat butter and peanut butter on high until light and fluffy, 3 minutes; fold in marshmallow topping. Transfer to a zip-top bag and cut off one corner to make a 1/2-inch opening.

 

With a melon baller, scoop out center of each cupcake base and set aside (these pieces will plug cupcakes after filling). Hollow out each cupcake a bit more, discarding crumbs. Fill cavities with peanut butter mixture and replace plugs.

 

 

To serve, dust with confectioners' sugar.

(to store, refrigerate in an airtight container)

peanut butter and jelly bars

I was a little distracted with an alternative project in the kitchen (Aj's graduation cake disaster), and didn't snap a picture of my finished bars...oops!

the goods:

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan

2 and 1/2 cups all-purpose flour

1 cup sugar

1/2 teaspoon salt

1 large egg, lightly beaten

1 teaspoon pure vanilla extract

1 jar (12 ounces) grape jelly

3/4 cup chopped roasted salted peanuts

1/2 cup peanut butter chips

Preheat oven to 375 degrees. Brush a 9-inch square baking pan with butter, and line with parchment paper, leaving a 2-inch overhang on two sides. Butter parchment.

In a large bowl, whisk together flour, sugar, and salt. With a pastry cutter or your hands, work in butter, until mixture resembles coarse meal with a few pea-sized pieces of butter remaining. Add egg and vanilla; stir until dough just comes together. Set aside 1 cup dough and firmly press remaining dough into pan in an even layer. Using a small offset spatula, spread jelly over top.

Combine reserved dough, peanuts, and peanut butter chips; crumble over jam layer. Bake until topping is deep golden brown, 40 to 45 minutes. Let cool completely in pan on wire rack. Run a sharp knife around edges, then, using parchment, lift cake from pan and cut into 12 squares.

chocolate-candy icebox bars

Not sure what to do with leftover Halloween candy? Look no further!

the goods:

1/2 cup (1 stick) unsalted butter, plus more for pan

43 chocolate wafers, such as Famous

1 cup confectioners' sugar

1/2 teaspoon salt

1 and 1/4 cups natural peanut butter

1 cup halved Snickers "minis" candy bars (about 12)

1 cup Kit Kat "snack size" candy bars (about 8), cut into 3/4-inch pieces

1 bag (11.5 ounces) Nestle Crunch "fun size" bars

Lightly butter a 9-inch square metal baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Butter parchment. In a food processor, pulse wafers until finely ground. Transfer to a large bowl; whisk in confectioners' sugar and salt. In a medium bowl, microwave butter and peanut butter in 30-second increments, stirring, until melted and smooth, about 1 minute. Stir into wafer crumb mixture and let cool to room temperature, about 10 minutes.

Fold in Snickers, then transfer to pan. With a small spatula, press mixture evenly into pan. Refrigerate until set, about 30 minutes. In a clean bowl, microwave Nestle Crunch bars in 30-second increments until just melted. Pour over chilled mixture and, with spatula, spread evenly. Refrigerate until set, 20 minutes.

Using parchment, lift confection from pan and cut into bars.

mini peanut-butter cupcakes

the goods:

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup natural peanut butter

6 tablespoons unsalted butter, room temperature

1/2 cup packed light-brown sugar

1 large egg, plus 1 large egg yolk

1/4 cup buttermilk

1/4 teaspoon vanilla extract

48 miniature Reese's peanut butter cups

48 pieces candy corn, for decorating

Preheat oven to 350 degrees. Line a 24-cup mini muffin pan with paper liners. In a medium bowl, using an electric mixer, beat together peanut butter, butter, and brown sugar on high until pale and fluffy, about 3 minutes. Beat in egg and egg yolk, scraping down bowl as needed. With mixer on low, beat in flour mixture, buttermilk, and vanilla until combined.

With the large end of a melon baller, place 2 teaspoons batter into each muffin cup.

Press a peanut butter cup into each center until batter aligns with top edge of candy.

Bake until puffed and set, 10 minutes.

Immediately place a piece of candy corn on top of each cupcake; let cool completely in pan on wire rack.

Repeat with remaining batter and candy.

peanut butter-chocolate rice crispy treats

My husband actually told me that these were the best rice crispy treats he has EVER had!

the goods:

3 tablespoons unsalted butter, plus more for baking dish

4 cups miniature marshmallows

1/3 cup creamy peanut butter

1/2 teaspoon salt

6 cups puffed-rice cereal

1 package (12 ounces) semisweet chocolate chips, melted

1/4 cup chopped, salted peanuts (optional)

Butter an 8-inch square baking dish. In a large pot, combine marshmallows, peanut butter, butter, and salt. Cook over medium, stirring, until melted, about 4 minutes. Add cereal and stir to combine.

With a wooden spoon greased with cooking spray, press half the cereal mixture into dish. Spread half the melted chocolate on top. Repeat with remaining cereal mixture and chocolate.

Sprinkle with peanuts if desired.

Cut into squares.

peanut butter-chocolate semifreddo

the goods:

2 cups whole milk

1 and 1/2 cups sugar

2 cups creamy peanut butter (not natural)

4 ounces semisweet chocolate chips (3/4 cup)

2 cups heavy cream

1 teaspoon vanilla extract

Line a 5-by-10-inch jumbo loaf pan with parchment paper, leaving an overhang on all sides. In a medium saucepan, combine milk and 1 cup sugar. Bring to a simmer over medium-high, stirring constantly, until sugar dissolves. Remove from heat, add peanut butter, and whisk until smooth. Transfer to a large bowl and let cool to room temperature. In a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil over medium-high, stirring occasionally until sugar dissolves. Remove from heat, add chocolate, and stir until chocolate melts and mixture is smooth. Transfer to a small bowl and let cool to room temperature.

In a large bowl, using an electric mixer, whisk cream and vanilla until soft peaks form. Add half the peanut butter mixture and whisk until combined. With a rubber spatula, add half the remaining peanut butter mixture and gently fold 3 times (mixture will be rippled).

Transfer half the cream mixture to a loaf pan. Top with half the peanut butter mixture and 1/4 cup chocolate mixture. Top with remaining cream mixture, then drizzle with remaining peanut butter mixture and 1/4 cup chocolate mixture.

With a wooden skewer, swirl mixtures together. Freeze until firm, about 5 hours. Serve with extra chocolate sauce.

peanut butter-chocolate chip cookies

the goods:

1 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 cup semisweet chocolate chips
1 large egg, lightly beaten
1 teaspoon pure vanilla extract



Preheat oven to 350 degrees. In a large bowl, combine all ingredients and stir with a wooden spoon until smooth.



Roll a heaping tablespoon of dough between your hands to form a smooth ball. Place dough balls, 1 inch apart, on a baking sheet. Using a fork, press on dough in two directions to form a crosshatch pattern.



Bake cookies until puffed and lightly golden, 10 to 12 minutes.



Repeat with remaining dough.