Cookies

Reese’s Peanut Butter Chocolate Cookies

Please go pick up a jar of Reese’s Peanut Butter Chocolate Spread! If you can stop yourself from eating all of it straight from the jar, you can make these cookies. ;o) Oh…just buy two!

Reese's Peanut Butter Chocolate Cookies

Reese's Peanut Butter Chocolate Cookies 1  Reese's Peanut Butter Chocolate Cookies 2  Reese's Peanut Butter Chocolate Cookies 3

1/2 cup butter
1 jar (13oz) Reese’s Peanut Butter Chocolate Spread
1 cup sugar
1 cup brown sugar
2 eggs
2½ cups flour
1 tsp baking powder
1½ tsp baking soda
1/2 tsp salt
1 cup mini chocolate chips

Preheat oven to 350°. Cream butter, Reese’s Spread, sugar, and brown sugar. Add eggs, mix well. Add flour, baking powder, baking soda, and salt. Stir in mini chocolate chips. Scoop onto a cookie sheet, pressing the scoop of dough down into a disc (my scoop is 2″ diameter and I fill it rounded, press down to 3″diameter). Bake 10-11 minutes, do not over bake. I bake mine 10½ minutes. Leave cookies on tray to cool, they finish their bake and set up. Makes 24 large 4″ diameter cookies. Make smaller cookies if you like, baking time may be slightly less.

Other Favorite Cookie Recipes:

Peanut Butter Oatmeal M&M Cookies  Oatmeal Butterscotch Cookies  Brownie Cookies with Chocolate Fudge Frosting

 

Brownies & Bars, Pies

Peanut Butter Brownie Pie

Go ahead, make a chocolate & peanut butter lover smile! Inspired by and a variation of Triple Peanut Butter Cookie Pie on averiecooks.com.

Peanut Butter Brownie Pie

Peanut Butter Brownie Pie 2

1/2 cup butter, melted
1 cup brown sugar
1/3 cup creamy peanut butter
1 large egg
1 tsp vanilla
3/4 cup flour
1/4 cup unsweetened dark chocolate cocoa
3/4 cup *Reese’s Mini Pieces, divided
22-24 **Reese’s Peanut Butter Cups Minis

Preheat oven to 350°. Spray a 9″ pie plate.

In large microwave safe bowl, cook butter for 1½-2 minutes on 50% power just until melted. Stir in brown sugar and let sit for a couple minutes to cool a bit. Stir in peanut butter, egg, and vanilla. Stir in flour and cocoa. Mix in 1/2 cup of the Reese’s Mini Pieces. Spread batter in prepared pan. Evenly distribute and gently press the remaining Mini Pieces and Peanut Butter Cups Minis into the batter. Bake 28-30 minutes. Cool. Serve with vanilla ice cream!

*Find Reese’s Mini Pieces in the baking isle with chocolate chips.
**Find Reese’s Peanut Butter Cups Minis in the candy isle.

One Year Ago: Biscoff Cookie Cupcakes Biscoff Cookie Cupcakes w:Biscoff Cookie Spread Buttercream

Two Years Ago: Iced Molasses Cookies Iced Molasses Cookies

Three Years Ago: Pumpkin Sweet Rolls Pumpkin Sweet Rolls

Cookies

Peanut Butter Chocolate Chip Reeses Cookies

Oh YUM! This cookie is like a peanut butter shortbread with a Reeses Miniature in the middle.

Peanut Butter Chocolate Chip Reeses Cookies

Peanut Butter Chocolate Chip Reeses Cookies 1  Peanut Butter Chocolate Chip Reeses Cookies 2

1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
3/4 cup brown sugar
1 egg
1 tsp vanilla
2½ cups flour
1 tsp baking soda
1/2 tsp salt
2 cups mini chocolate chips
1 (12 oz) bag Reeses Miniatures

Preheat oven to 375°. With electric mixer, cream butter, peanut butter, sugar, and brown sugar. Mix in egg and vanilla. Add flour, baking soda, and salt. Mix in mini chocolate chips. Mixture will be crumbly. Using cookie scoop, press mixture into scoop to pack into a ball and drop onto cookie sheet. Bake for 8-9 minutes, no more. While cookies bake, unwrap the Reeses candies. Right as cookies come from the oven, press a Reeses miniature half way into the center of each cookie. After you get the last cookie, go back to the first cookie and press the Reeses farther into the cookie (the bottom half of the Reeses that was in the cookie will be soft and melting and allow you to push it deeper into the cookie). As you push the Reeses deeper into the cookies you will need to use your fingers around the cookie to push the cracks back together. Continue with all cookies on the sheet, working quickly before the Reeses are too melty to touch. This is a little tricky but so worth the end result. Let the cookies set up on the cookie sheet for about 10 minutes, then put in the refrigerator until the Reese are solid again. Makes about 36 cookies.

One Year Ago: Cream Cheese Sheet Cake Cream Cheese Sheet Cake

Two Years Ago: Cheese Bread Cheese Bread

Candy, Cookies

Chocolate Covered Oreo Peanut Butter Cup Sandwiches

My son saw a picture on Imgur that looked something like what we did here.  A Reese’s Peanut Butter Cup sandwiched between Oreos (we used two Oreos, take apart and use the two halves with filling to make filling above and below) then dipped in melted semi-sweet chocolate.  Wow, thanks to whoever came up with this idea, a fun treat!

Oreos
Reese’s Peanut Butter Cups
2 cups semi-sweet chocolate chips
2 Tbl shortening

Make 12 Peanut Butter Cup Oreo sandwiches by placing a Reese’s between two halves of Oreo’s with the filling.  Melt chocolate chips and shortening over a double boiler, turn off heat and cool just a bit.  If you dip the sandwiches in the chocolate when it is too hot, it will start to melt the Reese’s.  Cover each sandwich completely with chocolate and set on Silpat lined sheet, parchment, or wax paper.  Refrigerate to set up chocolate.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cakes

Peanut Butter Cake with Chocolate Fudge Frosting & Mini Reese’s Pieces

We are celebrating my niece’s 10th birthday, what better than peanut butter and chocolate to say “Happy Birthday, we love you!”

Peanut Butter Cake:
1¹⁄3 cups cake flour
1¼ cups sugar
2 cups fine graham cracker crumbs
3½ tsp baking powder
1/2 tsp salt
1 cup creamy peanut butter
1/4 cup butter, softened
3 eggs
1/2 cup sour cream
2 tsp vanilla
1½ cups buttermilk

Preheat oven to 350°.  In medium bowl, whisk together cake flour, sugar, graham cracker crumbs, baking powder, and salt.  In large bowl of mixer, cream peanut butter and butter.  Add eggs, sour cream, and vanilla.  Add dry ingredients to creamed mixture alternately with buttermilk, beat on medium speed for 2 minutes.  Spread batter in well sprayed 13″x9″ pan.  Bake for 30-35 minutes or until a pick inserted in center comes out clean.  Cool completely.

Chocolate Fudge Frosting:
1 cup butter, softened
2/3 cup cocoa
3 cups powdered sugar
5-6 Tbl milk
1 tsp vanilla
1/2 bag (10 oz) Mini Reese’s Pieces

Beat butter, cocoa, 1 cup powdered sugar, 2 Tbl milk, and vanilla.  Gradually add remaining powdered sugar and milk to make desired frosting consistency.  Spread over completely cooled cake.  Sprinkle cake with Mini Reeses’s Pieces, I also sprinkled on some mini chocolate chips.

One Year Ago Today:  Maple Apple Pie with Walnut Streusel

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Brownies & Bars, Dessert

Crispy Crunchy Peanut Butter Brownies

This recipe is flying around the internet and I wanted to try it for myself.  I did change the name for use in this post because I think the name is ridiculous.  Better-Than-Crack Brownies is the name.   To me this implies two things; that the person has used crack and that they must have thought crack was pretty great but these brownies are even better.  Anyway, they are really good brownies, I think they taste like crispy crunchy peanut butter brownies.   I made them I guess because…everybody’s doing it.

1 batch brownies for 9×13 pan (boxed mix or homemade brownies)
1/2 cup salted peanuts
1 cup chopped Reese’s peanut butter cups
1½ cup milk chocolate chips
1½ cup creamy peanut butter
1/2 tablespoon butter
1½ cups Rice Krispies Cereal
Mix brownies according to directions, and bake for 18-20 minutes in a 9 x 13 baking dish.  Remove and top with peanuts and peanut butter cups and bake for 4-6 minutes more.
While they finish baking, melt chocolate chips, peanut butter and butter in microwave.  Stir in Rice Krispies cereal.  Remove brownies from oven and gently spread chocolate mixture over top.
Refrigerate for 2 hours before serving.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.