Reese's Peanut Butter Cup Extravaganza Cupcake

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Today we have a guest blogger.  I hope you enjoy it!

Hi everyone,  my name is Ireland and I am Merlot's neighbor.  I am a 4th grader at San Elijo Hills Elementary school.  I really wanted to learn how to make buttercream and swirl it on cupcakes.  I am asking Santa for my own Kitchen Aid Mixer so I can do this at my house.

Today I came over to make to make these cupcakes.  They have a surprise peanut butter cup in the middle.   We picked this recipe because we had a lot of Halloween candy left over.  We put one Reese's on the bottom and covered them with chocolate cupcake batter.   While they were cooling, we made the buttercream.  We whipped the butter super duper fast and then added a ton of powdered sugar and peanut butter.  We swirled it up high and drizzled the cupcakes with chocolate.  We cut up Reese peanut butter cups into pizza slices and placed them right on top to finish them off.

We brought the cupcakes around to all our neighbors and they LOVED them!  My little brother was like "yum, yum, yum, yum!"

Hope you enjoy these cupcakes as much as we did!

Chocolate Cupcakes - Adapted from Glorious Treats

Yield: 24 standard sized cupcakes

Ingredients:

2 Cups Sugar
1 3/4 Cups Flour
3/4 Cup Unsweetened Cocoa (best quality available)
1 1/2 Teaspoons Baking Powder
1 1/2 Teaspoons Baking Soda
1 Teaspoon Salt
3 Eggs, room temp
1 Cup Milk - We used 2%
1/2 Cup Vegetable Oil
2 Teaspoons Vanilla
1 Cup Boiling Water

24 Reese's Peanut Butter Cups (small size, not mini)

Directions-

1. Line muffin tin with paper liners and put one peanut butter cup in the middle of each liner. Heat oven to 350.
2. In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
3. Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
4. Stir in boiling water (the batter will be thin, don’t worry, this is right).
5. Fill liners 2/3 full with batter.  About 1/4 cup per cupcake.
6. Bake cupcakes for approximately 20-22 minutes.
7. Cool completely on wire rack before frosting.

Peanut Butter Buttercream - Goddess of Baking
Ingredients:
3 Sticks Butter, unsalted and room temperature
1 Cup Creamy Peanut Butter
2 Tablespoons Vanilla
5 1/2 Cups Confectioners' Sugar, sifted
6-8 Tablespoons Heavy Cream - I used about 4 tablespoons milk

Directions:

1. In the bowl of a stand mixer, fitted with the whisk attachment, or with a hand mixer in a large bowl, cream butter and peanut butter on medium speed until fluffy. 
2. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.
3. Add vanilla and 4 tablespoons of heavy cream or milk. Blend on low speed until moistened. 
4. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy
5. Pipe frosting onto cooled cupcakes.
6. We also drizzled the cupcakes with chocolate.
7. ENJOY!!

Chocolate Reese's Peanut Butter Cup Cookies

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Yesterday I went to a farewell lunch for one of my good friends who is moving to Pittsburgh on Tuesday.   I have worked for her coordinating weddings for the last five years and we became great friends.   I knew that I had to make her something delicious so I decided to make her these cookies.  We had a nice lunch by the beach with some of her other girlfriends and we all enjoyed these cookies.  We will miss you Andrea!!

In all honestly, I started out making another type of peanut butter cookie but had a little kitchen mishap.  I started out making Reese's overload cookies from Crazy for Crust.  I was using my brand new mixer and forgot to wash the bowl before putting in all the ingredients.  It wasn't until the end that I noticed the dough had turned black in some places.  After rubbing the inside of the bowl and my finger turning black, I realized the bowl had a thin layer of grease that was now mixed into my cookie dough.  Whoooops!  I had to throw away this batch and find a new recipe to make.  I washed the bowl twice, just to make sure all the grease was gone and started on this recipe.  

I was already running late to this lunch and didn't realized you were suppose to refrigerate the dough for an hour.  I only had about 10 minutes max to refrigerate the dough so that what I did.  The cookies still turned our great, even without refrigeration.  I hope you enjoy these cookies as much as we did!

Big thank you to my good friend Reese Foster who took some of these photos for me!  I had so much with the photo shoot and thanks for helping me in the kitchen!!  

Chocolate Reese's Peanut Butter Cup Cookies - Adapted from Sally's Baking Addiction

Yield: 2 Dozen
Directions:

1 1/2 Cups Flour
1/2 Cup Unsweetened Cocoa Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Unsalted butter, softened to room temperature (1 stick)
1/2 Cup Light brown sugar, packed
1/2 Cup Sugar
1/2 Cup Creamy (or chunky peanut butter - I used creamy)
1 Large Egg - room temperature
1 Teaspoon Vanilla
2 Tablespoons Milk
1 1/2 cups Reese’s Peanut Butter Cups, chopped (about 8 Reese’s Cups)

Drizzle: 1/4 Cup Creamy Peanut Butter


Directions:

1. Mix the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
2. Using a stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 2 minute. Scrape down the sides and the bottom of the bowl as needed. 
3. Switch the mixer to medium speed and beat in the brown sugar, granulated sugar, and peanut butter until combined. 
4. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed.
5. Turn the mixer off and pour the dry ingredients. Turn the mixer on low and slowly beat until a soft dough is formed. 
6. Beat in the milk on medium speed. Once mixed, beat in the peanut butter cups until evenly disbursed. The dough will be very thick and sticky. 
7. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour.  (This is ideal but if you are in a rush like I was, you can skip this step, or refrigerate for as long as you have)
8. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats, or use an AirBake pan. Set aside.
9. Drop rounded balls of dough, about 1 Tablespoons of dough each, onto prepared baking sheets. Bake each batch for 10-12 minutes. 
10. The cookies will not have spread much, so gently press down on them with the back of a fork or spoon. Allow to cool on the cookie sheet before transferring to a wire rack to cool completely.
11. As the cookies are cooling, melt the peanut butter. Drizzle over cookies. Allow peanut butter to set for about 10 minutes. 
12. Enjoy with a cold glass of milk!

Loaded M&M Cookie Pie

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The spring holidays are officially over but (if you're like me) the sweet tooth is here to stay. All of the left over Reese's, M&M's, Cadbury eggs and so on are beginning to get tiresome, so I found a quick and easy way to use up unnecessary candy. This Loaded M&M Cookie Pie is the perfect answer to my/your "problem."

This recipe is great for any left over holiday candy - not just Easter - but Halloween, Christmas and Valentine's Day as well! The best thing about it is that it only takes 30 minutes to make (including prep AND bake time!). It's very quick and easy and was (as usual) a huge hit. 

Adapted from: Averiecooks.com
Yield: One Pie - about 8 slices
Ingredients:
1/2 Cup Unsalted Butter (1 stick), melted
1 Egg, room temperature
3/4 Cup Light Brown Sugar
1/4 Cup Sugar
1 Tablespoon Vanilla
1 1/3 Cups Flour
pinch salt, optional and to taste
1/2 Cup Semi-sweet Chocolate Chips - I used mini chocolate chips
1/2- 1 Cup M&Ms, divided (I used peanut and peanut butter but all flavors are ok!)
6 or more individually wrapped small Reese's Peanut Butter Cups (or whatever candy you have laying around)
6 or more Rolo (or other mini/bite-size candy bar) - I didn't add these

Directions:

1. Preheat oven to 350. Spray a 9-inch pie dish very well with cooking spray and set aside.
2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
3. Wait about 5 minutes before adding the egg so you don't cook it. Add the egg, sugars, vanilla, and whisk until smooth.
4. Add the flour, optional salt, and stir until just combined; do not overmix.
5. Stir in the chocolate chips.
6. Add about 1/4 cup M&Ms and stir to combine; reserve remainder.
7. Turn batter out into prepared pie dish, smoothing the top lightly with a spatula.
8. Evenly add the remaining M&Ms to the top of the batter, pushing them down slightly to anchor.
9. Evenly insert the peanut butter cups and Rolos (or candy of your choice) into the batter, pushing them down so the top is almost flush with the surface of the dough.
10. Bake for about 24 to 26 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter. If your pie has risen in the center, it will deflate as it cools. Allow pie to cool in dish for at least 30 minutes before slicing and serving. Pie is meant to be on the soft and under baked side in the center while edges are crisper.  In general, if you prefer more well-done cookies, bake a few minutes longer. Pie will keep airtight at room temperature for up to 1 week.
11. Enjoy!

Crunchy Peanut Butter M&M Cookies

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Easter is only a few days away and I am sure if you are like me you are trying to plan out a menu.  I am not hosting Easter but I am responsible for desserts.  I made these cookies last week for a test run and they were a huge hit.  They are a soft cookie but have a nice crunch from the peanuts and M&M's.  The peanut butter flavor really comes through and I liked having the mix of peanut and peanut butter M&M's in the cookie.  I will be making these again if I can keep my hands out of the M&M bag for a few more days!  Hope you all have a great Easter.

Happy Easter!

Adapted from: Cant Stay Out Of The Kitchen

Yield: About 3-4 Dozen Large Cookies

Ingredients:
1 Cup Light Brown Sugar
1 Cup Sugar
1 Cup Extra Crunchy Peanut Butter - I used smooth Skippy and added the chopped nuts for the crunch
¾ Cup Butter - Unsalted and room temperature
2 Eggs - room temperature
1 Teaspoon Vanilla
¼ Teaspoon Salt
1 Teaspoon Baking Soda
1-2 Tablespoon Hot Water (I used one)
2 Cups Flour
1/2 Cup Chopped Peanuts - I used dry roasted and unsalted
1/2 Cup Peanut Butter M&M's
1/2 Cup Peanut M&M's

Directions:

1. Cream the butter and sugars together with an electric mixer until light and fluffy.
2. Mix in the peanut butter, butter and eggs until smooth.
3. Add vanilla, salt, baking soda and hot water and mix again until well blended.
4. Stir in flour just until combined. Add the peanuts and M&M's.
5. Drop with an ice cream scoop or a cookie scoop onto prepared cookie sheets.
6. Bake at 375° about 10-12 minutes or more depending on size.
7. Enjoy! 

Reese's Peanut Butter Cup Cake

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Its that time of year again where I have to think of a good cake to make for my Fiance's birthday.  This year I decided to hoard all the Reese's I could find around Halloween time and save them to make this cake.  This cake was a huge hit with him, his family, and all our neighbors.  My future brother-in-law requested it for his birthday as well.  The frosting is what makes the cake, its perfectly rich and creamy. I got the idea for this cake from Make Bake Celebrate but I used a different recipe.   If you know a peanut butter lover, I am sure they will love this cake!

Happy Birthday Joe!

Chocolate Peanut Butter Cupcakes - Adapted from My Baking Addiction

Chocolate Cake

Ingredients:
1 Box Devil’s Food Cake Mix
1 4oz Package Instant Chocolate Pudding Mix
1 Cup Sour Cream
1/2 Cup Vegetable Oil

1/2 Cup Water
4 Eggs, room temperature

1 Bag of Reese's Mini - (I used a combination of Reese's regular size and some of the small ones)

Peanut Butter Buttercream
Ingredients:
3 Sticks Butter, unsalted and room temperature
1 Cup Creamy Peanut Butter
2 Tablespoons Vanilla
5 1/2 Cups Confectioners' Sugar, sifted
6-8 Tablespoons Heavy Cream - I used about 4 tablespoons milk

Directions:

1. Preheat oven to 350 degrees F. Prepare your cake pans, I used 2 8in round pans.
2. In the bowl of a stand mixer, fitted with the paddle attachment, beat together the cake and pudding mixes, sour cream, oil, water, and eggs. Beat for about two minutes on medium speed until well combined.
3. Divide the batter between your two pans.
4. Bake in preheated oven for about 30 minutes or until the tops of the cakes spring back when lightly touched. 
5. Allow cake to cool for about 10 minutes.
6. Remove cakes from pans and allow to fully cool on a wire rack. Once cakes are cool, you can either freeze them or frost them right away.  I would reccomend you freeze them becuase it makes it easier to frost them.    
7. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter and peanut butter on medium speed until fluffy. 
8. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.
9. Add vanilla and 4 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy
10. To assemble the cake, I spread one later of frosting on the bottom layer of cake and then put a layer of chopped Reese's.  Put the second layer of cake on top and then cover the whole cake with frosting.  I then melted some chocolate and poured that over the top.  I then put the remaining Reese's on top.
11. ENJOY!!

Thick & Chewy Peanut Butter Cookies

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It was fathers day on Sunday so I hosted a Father's day dinner at my house for my future Father-In-Law (Yes I finally moved into my new house, and yes I finally got engaged! All on the same day actually...) So I wanted to make a classic cookie that I know he would love.  Peanut butter cookies just seemed right.  I made the dough before they came over to let it refrigerate for about 2 hours before baking.  We enjoyed a delicious dinner of Tequila Lime Shrimp Tacos and then it was onto dessert.  These cookies were amazing and made the house smell great.  Perfectly soft and chewy came out of the oven and we had a feast.  My future Mother-In-Law ate one too, which is rare because she normally doesn't eat cookies or sweets.  These cookies wont look done, but they will be.  Pour yourself a big glass of milk and enjoy these cookies!

Just got word from my Fiance that these cookies are like crack.  He has been hording some at his work and rationing his supply.   Little does he know I have more dough in the freezer....

Ready for the oven.

Adapted from Une Gamine Dans La Cuisine
Yield - About 2 dozen
Ingredients:
1 3/4 Cup Flour
3/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Cup (1 stick) Unsalted Butter, softened to room temperature
3/4 cup creamy peanut butter
1 1/4 Cup Packed Light Brown Sugar
2 Tablespoons Cream or Milk (I used milk)
1 Tablespoon Vanilla
1 Large Egg, room temperature

Directions:

1. In a small mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
2. In the bowl of a stand mixer, fitted with the paddle attachment, combine the butter, peanut butter, brown sugar, cream, and vanilla. Beat on med-high speed for about 2 minutes, scraping down the sides of the bowl as needed. 
3. Add the egg and beat for about 30 seconds - until just incorporated. 
4. Add the flour mixture and beat on low speed until just combined.
5. Cover the bowl and refrigerate for at least one hour. I let mine chill for 2 hours.
6. Preheat the oven to 375 F. Line baking sheets with parchment paper or use AirBake cookies sheets.
7. Using a medium cookie scoop, form the dough into balls and place them onto the prepared sheets, allowing about 2-inches of space between each cookie. 
8. Slightly flatten each ball of dough with the tines of a lightly-floured fork, creating a crisscross pattern.
9. Bake for 7-8 minutes - do not exceed 9 minutes. The tops should look underdone - they will firm up as the cookies cool.  My cookies were perfect after about 8 minutes. Remove the baking sheets from the oven and allow the cookies to rest for about 10 minutes before removing transferring to a cooling rack.
10. Enjoy!!

Chocolate Peanut Butter Cupcakes

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So remember the Super Bowl a few weeks ago, well we were invited to a party and it can be considered rude to show up at a party empty handed, so I made these.   They were a huge hit and everyone loved them!  If only the 49ers would have won, it would have made these taste even better.   Although, they did taste pretty good with a few beers in my belly.  I thought it would be fun to make football themed cupcakes so I found these cupcake toppers online somewhere and glued them to toothpicks.  I hope you like them!

  

This chocolate cake recipe comes out perfect every time!!

Chocolate Peanut Butter Cupcakes - Adapted from My Baking Addiction

Chocolate Cupcake

Yield: 24 Cupcakes
Ingredients
1 Box Devil’s Food Cake Mix
1 5.9 Ounce Package Instant Chocolate Pudding Mix - I used Chocolate Fudge Pudding
1 Cup Sour Cream
1 Cup Vegetable Oil
4 Eggs, room temperature
2 Teaspoons Vanilla
1 Tablespoon Instant Espresso granules dissolved in 1/2 cup warm water - I use a Starbucks VIA packet
24 Reese’s Miniatures, FROZEN - this prevents them from disappearing into the batter

Peanut Butter Buttercream
Ingredients:
3 Sticks Butter, unsalted and room temperature
1 Cup Creamy Peanut Butter
2 Tablespoons Vanilla
5 1/2 Cups Confectioners' Sugar, sifted
6-8 Tablespoons Heavy Cream - I used about 4 tablespoons milk

Directions:

1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
2. In the bowl of a stand mixer, fitted with the paddle attachment, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture. Beat for about two minutes on medium speed until well combined.
3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well. Press one frozen Reese’s Miniature into the center of each cupcake.
4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. 
5. Allow cupcakes to cool inside muffin tins for about 10 minutes.
6. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
7. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter and peanut butter on medium speed until fluffy. 
8. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.
9. Add vanilla and 4 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy
10. Pipe frosting onto cooled cupcakes.
11. ENJOY!!

Peanut Butter Chocolate Chip Cookies

I made these cookies for a client appreciation party and goodbye party for my boss at work.  We catered food from Corner Bakery and I made the desserts.  These cookies went faster then the sandwiches!  Everybody loved them.  They don't taste super peanut buttery, but they are delicious.

Peanut Butter Chocolate Chips Cookies - adapted from How Sweet Eats
Yield: makes about 18 cookies
Ingredients:
2 Cups Flour
1/2 Teaspoons Baking Soda
8 Tablespoons of Unsalted Butter, melted and cooled
6 Tablespoons of Creamy Peanut Butter, melted and cooled
1 Cup Brown Sugar
1/2 Cup Sugar
1 Egg + 1 Egg Yolk, at room temperature
2 Teaspoons Vanilla
1 1/2 Cups Chocolate Chips

Directions:

1. Preheat oven to 325 degrees F. 
2. Add butter and peanut butter to a microwave safe bowl, and heat in 30 second increments until melted. Let cool completely.
3. Mix the flour and baking soda in a bowl and set aside. 
4. In another bowl, mix the cooled butter/peanut butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. 
5. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together.  Fold in chocolate chips.
6. Scoop the dough with a cookie scoop or tablespoon measurement. Place on a baking sheet two inches apart and bake for 12-14 minutes or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake. Let cool completely.
7. Enjoy!!

Reece's Peanut Butter Hearts

Valentine's Day is coming!!! Here are some homemade Reece's Peanut Butter hearts.  They are as close as it gets to the real thing.  My boyfriend loves Reece's so I made these for him.  I haven't got down the dipping or decorating yet.  Its harder then it looks dip things in chocolate, and I am not very good at it.  Out of about 20, only about 4 came out presentable.  I think using the candy melts are easier then using real chocolate,  the thinner the coating the easier to work with.  Well I am going to pick up my boyfriend from the airport today and I will surprise him with one of these.  If he likes it, then we know they are good!  Wish me luck!

Reece's Peanut Butter Cups - Adapted from Flour Me With Love

Yield: 2 dozen, depending on thickness

Ingredients:
1/4 Cup Butter
1 1/2 Cups Creamy Peanut Butter
1/8 Teaspoon Salt
4 Cups Powdered Sugar
2-3 Tablespoon Milk
Chocolate (or white, or pink) for coating

Directions:

1. Cream together the butter, peanut butter and salt.
2. Slowly mix in the powdered sugar until it becomes crumbly.
3. Add the milk and mix until it starts to come together.
4. Pour out onto a flat surface.
5. Knead together until it forms a ball.
6. Roll out to desired thickness.
7. Cut out whatever shape you like; I like hearts.  Place them on a cookie sheet. 
8. Place in freezer for about 30 minutes.  Melt the chocolate, let them cool a little bit, then start dipping and decorating.
9. Enjoy!!

Peanut Butter Cup Brownies

So lately there have been lots of posts for brownies that have peanut butter cups in them.  I, of course, wanted to make them too.  I went out and bought a bag of the Mini Reece's Peanut Butter Cups a few weeks ago, but just finally had a chance to make them.  Its been a busy week with work, and my birthday.  My boyfriend and I took a little vacation/ road trip to Sedona, Az.  It was amazingly beautiful and we had a great time hiking, wine tasting, and eating the local cuisine.  We tired Cactus Fries; they were interesting... But anyway, back to the baking.  I wanted to find a good brownie recipe to add the peanut butter cups too. I think I found the perfect recipe from Alton Brown.  He makes a Cocoa Brownie that is unlike any other brownie I have ever tired.  The texture is different and its super chocolaty.  The method for making these is unique, you use a Kitchen Aid with the whisk attachment and you beat the eggs first.  Kinda different.  And there is brown sugar in these brownies, also unusual.  But all I can say about these is they are AMAZING.  I poured half the batter in the pan, then sprinkled a whole bag of Reece's Minis and 2 handfuls of chocolate chips, then poured on the other half of the batter.  If you don't want to add the peanut butter cups, I would still recommend these as a plain brownie.  YUM!

Me at the top of Doe Mesa, Sedona, Az

Cocoa Brownies with Peanut Butter Cups - Adapted from Food Network-Alton Brown

Yield: 24 Brownie squares

Ingredients:
4 Eggs
1 Cup Sugar, sifted
1 Cup Brown Sugar, sifted - I had a real hard time sifting brown sugar, I would not recommend it!
1 Cup Melted Butter
1 1/4 Cups Cocoa, sifted
2 Teaspoons Vanilla
1/2 Cup Flour, sifted
1/2 Teaspoon Salt

1 Bag of Mini Reece's Peanut Butter Cups, 8oz

1/2 Cup Semisweet Chocolate Chips

Directions:

1. Preheat the oven to 300. Butter or grease an 8-inch square pan.
2. In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. 
3. Add remaining ingredients, and mix to combine.
4. Pour 1/2 the batter into a greased 8-inch square pan then add a bag of mini peanut butter cups and some chocolate chips.  Add the rest of the batter on top.
5. Bake for 45-50 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
6. Enjoy!!

Peanut Butter Swirled Brownies

I made these because they looked good, and they were delicious!!!!  The End.

Peanut Butter Swirled Brownies - Adapted from Cinnamon and Chai

Brownie Ingredients:

1/2 Cup Unsalted Butter

2 Ounces Bakers Unsweetened Chocolate

1/2 Cup Semi Sweet Chocolate Chips

2/3 Cup Flour

1/2 Teaspoon Baking Powder

1/4 Teaspoon Salt

3/4 Cup Sugar

3 Eggs

2 Teaspoons Vanilla

1/2 Cup Chocolate Chips (optional)

Peanut Butter Filling Ingredients:

4 Tablespoons Unsalted Butter, melted

1/2 Cup Powdered Sugar

3/4 Cup Smooth Peanut Butter

1/4 Teaspoon Salt

1/2 Teaspoon Vanilla

Directions:

1. Preheat oven to 325 degrees. Butter an 8-inch square baking pan.
2. For Chocolate Batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water, stir until melted. Let cool slightly. 
3. Whisk together flour, baking powder, and salt in a bowl.
4. Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. 
5. Add flour mixture; stir just until incorporated. Add Chocolate Chips.
6. For Peanut Butter Filling: Stir together butter, confectioners’ sugar, peanut butter, salt, and vanilla in a bowl until smooth.
7. Pour one-third of batter into prepared pan; spread evenly with a rubber spatula. Drop dollops of peanut butter filling (about 1 tablespoon each) on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining filling on top. Gently swirl peanut butter filling into batter with a butter knife, running it through the layers three times lengthwise and three times crosswise.
8. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Brownies can be stored in an airtight container at room temperature up to 3 days.
9. Enjoy!!

Classic Peanut Butter Cookies

So Father's Day was last week but I was running a little late.  I got my dad a nice shirt at Nordstrom and wanted to make some cookies to send him too.  He is a peanut butter kind of guy so I figured an old fashioned peanut butter cookie would be good to send him.  I looked all over for a good recipe and ended up combining a few to make this recipe.  As you probably know by now, I add cinnamon to most things I bake, so naturally I added some cinnamon to these cookies.  I really think the cinnamon helps bring out the peanut butter flavor.   Anyway,  these are great classic cookies that are super easy and delicious!  I hope everyone had a great Father's Day, and dad, I hope you enjoy your cookies!

All ready for shipment!

Classic Peanut Butter Cookies - Adapted from Me!

Yield: 2-3 Dozen depending on size

Ingredients:

1 Stick Unsalted Butter, room temperature

1/2 Cup Sugar

1/2 Cup Light Brown Sugar

1 Cup Creamy Peanut Butter

1 Egg, room temperature

1 Teaspoon Vanilla

1 1/2 Cup Flour

2 Teaspoons Baking Powder

1/4 Teaspoon Salt

1/4 Teaspoon Cinnamon (optional)

Directions:

1. Preheat oven to 350°F. Prepare baking sheet.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream butter, granulated sugar, and light brown sugar on medium speed until very light and fluffy, about 4 minutes. 
3. Add peanut butter and cream until fully combined, about 1 minute. Add egg and vanilla, mix until fully incorporated. 
4. Sift together flour, baking powder, salt and cinnamon. Then add to wet ingredients and paddle just until dough forms.
5. Roll dough into balls or just use a scoop for a more organic look. Place 2" apart on baking sheets. Using a fork, gently apply pressure to the top of the cookies, creating a criss-cross pattern, until cookies are 1/2" thick.
6. Bake cookies for 11-13 minutes, rotating half-way through, until golden. Allow cookies to cool slightly, about 5 minutes, on baking sheets and then transfer cookies to a wire rack to cool completely.
7. Enjoy!!

Posted on:

• Melt In your Mouth Monday

Snickers Peanut Butter Cookies

Here is an amazing cookie recipe.  I don't have much more to say other then "try these!!"  They are the perfect combination of a soft peanut butter cookie but with some chocolate, caramel, and crunchy peanuts on top.  

Snickers Peanut Butter Cookies - Adapted from Lovin From The Oven
Yield: 4 Dozen or more...
Ingredients:
1 Cup Unsalted Butter, room temperature
1 Cup Sugar
1 Cup Brown Sugar
1 Cup Creamy Peanut Butter
2 Eggs
1/2 Teaspoon Vanilla
2 1/2 Cup Flour
2 Teaspoons Baking Soda
1/2 Teaspoon Salt
1 Bag of Snickers Minis, or another mini size candy bar...


Directions:

1. Preheat oven to 350.
2. Cream butter, sugars and peanut butter. Add eggs and vanilla. 
3. Stir or whisk together flour, soda and salt. Add to creamed butter mixture and mix well.
4. Roll into balls or use a cookie scoop.
5. Cut the candy bars in half and place them cut side down on top of the rounded cookie and press down gently.
6. Bake for 10-12 minutes.  Remove from oven and leave cookies on cookie sheet for 4 minutes to rest. Cool on a cooling rack for ten minutes or more.
7. Enjoy!!

Chocolate Peanut Butter Banana Bread

Ripe bananas are my friend, it means that I get to make banana bread!  This time I didn't want to make just regular banana bread so I found this recipe.  This is one of the best combos - chocolate, peanut butter, and banana!  I love that the bread is marbled.  This is an easy recipe and I highly recommend you try it!  In the original recipe, it calls for peanut butter chips but I didn't have any so I used white chocolate chips just in the batter and used only chocolate chips on the top.   I think the peanut butter chips would have been really good, so if you have them, use them!

Chocolate Peanut Butter Banana Bread - Adapted from Sugar Plum Blog

Yield: 1 Loaf Cake

Ingredients:

2 1/3 Cup Flour

1 Teaspoon Baking Powder

1 Teaspoon Baking Soda

1/2 Teaspoon Salt

1/3 Cup Chocolate Chips

1/3 Cup Peanut Butter Chips or I used White Chocolate

3 Medium Bananas, very ripe and mashed

3/4 Cup Peanut Butter

1/2 Cup Sugar

1/2 Cup Brown Sugar, packed

2 Eggs

1 1/2 Teaspoon Vanilla

1/2 Cup Milk

1/4 Cup Unsweetened Cocoa Powder

Directions:

1. Preheat oven to 350 F.  Butter and flour a 9-inch loaf pan.
2. In a medium bowl, sift together flour, baking powder, baking soda and salt; whisk in chocolate and peanut butter chips until combined.  
3. In a large mixing bowl, using a mixer on medium speed, beat together banana and peanut butter until creamy, about 1 minute; beat in granulated sugar and brown sugar until creamy, about 1 minute.  Beat in eggs and vanilla until combined.  
4. Reduce mixer speed to low and gradually beat in flour mixture, alternating with milk, until well combined - about 2 minutes. 
5. Divide half of the batter into medium bowl; sift in cocoa powder, and beat until combined.  Alternate spoonfuls of banana batter and chocolate batter into the pan.  
6. When all the batter is in the pan, swirl a knife sparingly through the batters to marble them.  Sprinkle with additional chocolate and peanut butter chips, if desired.
7. Bake for 60-65 minutes or until bread pulls away from pan, is well risen, deep golden brown, and a toothpick inserted comes out with moist crumbs attached.  
8. Cool on a wire rack for 30 hour; run a knife around outer edges and invert onto wire rack to cool completely before slicing.
9. Enjoy!

Butterfinger Peanut Butter Chocolate Chip Cookies

Its been over a week since my last post and I am so sorry!! I have been super busy packing, moving, and working.  I finally found time to bake yesterday afternoon and I took that opportunity to make these.  I had one Butterfinger bar but I wanted to double the amount of Butterfinger in the recipe so I walked down to the local liquor store to buy another.  Good thing I did because the Butterfinger I had was old and it had turned into a gross carmel in the middle instead of the flaky and crunch peanut butter middle that is normally there.  So i wasn't able to double the Butterfinger, but they still tasted amazing! I love the peanut butter cookie base with the added chocolate and Butterfinger.  The Butterfinger melts in the oven and turns to a carmely and crunchy goo.  If you like peanut butter and chocolate, then these are a must-make!  I brought some cookies to our new neighbors and found a thank you card this morning saying how delicious the cookies were.  I don't think the neighbors realize that I will be delivering cookies or cupcakes on a regular basis, but that okay, I don't think they will be complaining.  

Butterfinger Peanut Butter Chocolate Chip Cookies - Adapted from Sweet Pea's Kitchen

Yield - About 2-3 Dozen depending on size

Ingredients:

1 1/2 Cup Flour

1/2 Teaspoon Baking Powder

1/2 Teaspoon Salt

2/3 Cup Peanut Butter - I used smooth, but crunchy would be great too!

1/2 Cup Butter - 1 stick, unsalted, room temperature

1/2 Cup Sugar - Plus some for rolling the cookies if you choose to

1/2 Cup Brown Sugar, packed

1 Egg

1 Teaspoon Vanilla

1/2 Cup Chocolate Chips

1 Butterfinger Bar - 2.1 ounce bar, chopped

Directions:

1. Preheat oven to 350.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat peanut butter, butter, sugar, and brown sugar until smooth. Reduce speed to low and add egg and vanilla; mix until combined. 
4. Add flour mixture; mix until just combined. Stir in chocolate chips and chopped Butterfinger candy.
5. Scoop dough onto a prepared cookie sheet. Bake cookies until edges are golden brown, 12 to 15 minutes, reversing sheets halfway through. Cool the cookies on the baking sheets about 3 minutes, then transfer the cookies to a wire rack and cool.
6. Enjoy!