These Thick and Chewy Peanut Butter Cookies are slightly crisp on the outside, tender and soft on the inside, plus you just scoop and bake them! No rolling in sugar and pressing with a fork required!
I can’t believe I have been blogging for 3 1/2 years and I have not shared a classic chocolate chip cookie recipe with you! This recipe has a special ingredient in it, and I am going share with you my tricks to get gorgeous, thick, soft cookies!
First things, first. Use quality ingredients! I ALWAYS use Guittard Chocolate Chips. The milk chocolate variety are bigger than the average chocolate chip and are MELT IN YOUR MOUTH DELICIOUS! Semi-sweet are great too!
The reason why I love Guittard is because they don’t put wax fillers in their chocolate. It’s high-quality, legit chocolate, and you can taste the difference! I actually keep a bag of Guittard Milk Chocolate Chips in my pantry to snack on during those chocolate cravings.
Besides chocolate, let’s talk about butter. I had price matched some butter at Walmart a while back and used some of the Great Value brand in the first batch I made for this post. Well, they turned out quite yellow and they spread out more than I had hoped.
I made them again with Land O Lakes Butter and 1/4 cup more flour to help the spreading and I got these gorgeous, light cookies. It definitely pays off to pay a little more for a high quality butter! Check out my instagram post to see the difference! And while we are on the subject of butter…
1 cup (2 sticks) unsalted butter, room temperature
½ cup brown sugar
½ cup granulated sugar
2 large eggs
1 tsp pure vanilla
2½ to 2¾ cup all-purpose flour (start with less, do 1 test cookie, and add more if needed)
1 tsp baking soda
1 tsp salt
1 Tbsp cornstarch
1 (11-12oz) bag Guittard Milk Chocolate Chips
Cream the butter and sugars together in a stand mixer with the paddle attachment.
Add the eggs and vanilla. Mix well, then scrape the bowl.
Combine the flour, baking soda, salt, and cornstarch in a bowl.
Add dry ingredients all at once into the butter mixture, and mix just until incorporated.
TEST COOKIE DOUGH: Scoop 1 test cookie onto a silicone lined baking sheet.
Bake at 350 degrees Fahrenheit for 9 to 11 minutes, until just set in the center.
If the cookie spreads, add ¼ cup more flour to the remaining dough and do another test cookie.
This Chocolate and Peanut Butter Drip Cake is completely sinful. With smooth peanut butter buttercream and a moist, rich chocolate cake topped with MORE chocolate AND peanut butter cups, it’s hard to say no to a slice of this!
One of life’s simplest pleasures is a good ol’ chocolate cake. Towering rounds of decadent chocolate fudge layered with smooth sweet cocoa buttercream… I can’t think if anything else I’d rather have as a birthday cake. Oh wait. Yes I can. Add peanut butter to it! And chocolate ganache! And then take it five miles over the top with chocolate and peanut butter candy because that’s how I roll. Culminating in the blissful result that is this Chocolate and Peanut Butter Drip Cake.
Clearly I’ve been drooling over too many Katherine Sabbath drip cakes and they’ve taken over my brain. That lady is FOR REAL. I’ve lost hours of my life to watching How to Cake It videos on Youtube (but not wasted! Yolanda Gampp is brilliant!). It was time to put everything I’ve learned into practice with my sister’s birthday cake!
Betty Crocker’s Cocoa Fudge Cake can’t be beat (even though my mother’s handwriting is all over our recipe – that’s what cookbooks are for! Like me she tends to fiddle with recipes until they’re just how she likes them!), dark and rich and perfectly moist, it’s a chocolate cake classic.
If you don’t have buttercream, start with cup on the side to mix milk and vinegar, and let sit for a couple minutes until it gets nice and chunky (EW – or just go buy buttermilk). Mix all of your dry ingredients in a bowl. Cocoa is so darn pretty – that colour is just soooo rich.
Then add the milk and the rest of your wet ingredients. Beat them all together, scraping down the sides of your bowl every once in a while so everything gets mixed together. Then turn that sucker up and beat the mixture on high for about 3 minutes.
Set those to bake in the oven. You’ll want your cake to be completely cold (like sitting in the pan for 45 mins to an hour) before you attempt to level and frost it, to keep the structural integrity!
Now for the frosting! This buttercream recipe from Sweet Savory Life is hands down, THE most delicious frosting of all time. It tends to have air bubbles, but that flavour cannot be beat! It’s rich but not too sweet, very adaptable, and easy to make harder or softer as necessary.
I wanted the inside of the cake to be like a peanut butter cup, so I made some extra cocoa frosting to alternate layers. Mix all those ingredients in a bowl, you really can’t go wrong here. It needs to be easily spreadable, so if you need to add a little more cream, go ahead. One layer at a time, carefully assemble your cake. Again, make sure that cake is COLD, for stability.
Crumb coat! This I didn’t know was a thing until I started taking decorating classes, but just put a thin layer of icing over the cake, enough to trap all the crumbs, and pop in the fridge or freezer for at least 30 minutes to really solidify that barrier before you frost the rest of the cake.
Cocoa Fudge Cake (The recipe below will make two 81/2 inch pans, so I doubled it for a four-tier cake)
Deep Dish Oatmeal Fudge Bars , Calling all fudge lovers and oatmeal cookie fanatics…this bar is for you! I love making bars because they are fast and so very easy. You don’t have to deal with timers and batches, so they work great when you’re in a hurry!
I was looking on Pinterest for a quick and easy bar to take to a party and this was it! I found this recipe from Megan and Claudy. It was great because I had all the ingredients in the pantry and I bet you do too! These are delectable and the fudge layer melts in your mouth.
The fudge layer, along with the oatmeal cookie, is the perfect combo. Everyone at the party LOVED them and the entire pan was quickly gone! I wouldn’t change a thing, these bars are perfect!
1 cup butter
2 cups brown sugar
1/3 cup milk
2 teaspoons vanilla
2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
3 cups oatmeal
In a saucepan over medium heat, melt together
1 can eagle’s brand sweetened condensed milk
1/3 cup butter
1 tsp. vanilla
2 cups semi-sweet chocolate chips
Mix the butter, eggs and brown sugar.
Add vanilla and milk. Slowly incorporate the rest of the dry ingredients.
Mix well. I prefer using a stand mixer since it’s quite thick.
Spread 3/4 of the cookie mixture on the bottom of a greased 13×9 pan, pour chocolate mixture,
then spread rest of cookie mixture on tops in spoonfuls (won’t cover completely-but will leave cool designs).
The top can tend to get done before it’s completely cooked, so you can put aluminum foil over it for the last five or so if it looks like it’s browning too much.
Bake for 25 minutes at 350 degrees.
Let cool, otherwise it won’t set up and will just run when you cut into it.
Chocolate Chip Caramel Butter Bars – easy sugar cookie bars filled with chocolate chips and caramel! These gooey bars are the perfect dessert recipe! So…question: is football over yet? I’m asking for a friend. No? Okay then, fine.
In all honesty…I think I’m kind of over football season (before it’s even gotten started) because I haven’t been invited to a party yet. A friend of mine mentioned one but it didn’t happen…so now I’m thinking I need to organize something. Because watching football is way more fun when the husbands watch it in the family room and the wives gossip over wine in the kitchen.
And did I mention football food? I feel like I’ve been training all my life for football party eating. Chips, nachos, dip, cookies and bars: I’ve emptied out one of my legs especially for the occasion. Before you get baking for next weekends games (because I know you all tailgate, right?) you need to print this recipe. These ooey gooey Chocolate Chip Caramel Butter Bars are the dessert that your next party will be talking about for days.
This recipe is a brainchild of so many other recipes. I started thinking about all my favorite gooey bars, especially the chocolate chip ones. But then I thought I’ve been there, done that…so I decided to make my favorite sugar cookie recipe and add chocolate chips. But, still, I wanted to fallifize (remember that word I made up?) the recipe…so I decided to use caramel in the center, like I did with my Caramel Peanut Butter Cookie Bars.
All in all I ruminated about this recipe for DAYS before I finally made it. Seriously, I went back and forth akin to my husband picking his fantasy team for the week.
The result of all my brainstorming resulted in these Chocolate Chip Caramel Butter Bars. They’re a sugar cookie crust, made with my favorite Challenge Butter, stuffed with gooey chocolate chips and layered with caramel sauce. Once they bake they’re gooey to the MAX. As you can tell, I probably cut these a little too soon.
I wanted the gooey to come across in my photos…and they ended up being plate-and-fork bars. But after a few hours of chilling in the refrigerator they were much more manageable finger food.
1 1/2 cups unsalted Challenge butter
1 1/2 cups granulated sugar
2 large eggs
2 tablespoons vanilla extract
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
4 cups + 1/4 cup all purpose flour, divided
2 cups chocolate chips
1 (11-12 ounce) jar caramel or salted caramel ice cream topping
Preheat oven to 350°F. Line a 9×13” pan with foil and spray with nonstick cooking spray.
Cream butter and sugar with a stand mixer fitted with the paddle attachment (or you may use a hand mixer).
Once the mixture is creamed and fluffy, mix in the eggs and vanilla extract until smooth, then mix in the baking soda, cream of tartar, and salt.
Slowly mix in 4 cups flour until the mixture is just combined, then stir in the chocolate chips.
Press about 2/3 of this mixture in the bottom and about 1/2” up the sides of the prepared pan.
Stir the caramel sauce and remaining 1/4 cup flour in a small bowl.
Pour over the top of the dough.
Drop spoonfuls of the remaining dough evenly over the top of the caramel.
You can find complete recipes of this CHOCOLATE CHIP CARAMEL BUTTER BARS in crazyforcrust.com
So I made more brownies.I know, I can’t seem to stop…
I don’t have any legitimate explanations on the redundancy of my recipe repertoire. I have never claimed to be well-rounded.
Anyhow… since I can’t begin to describe how freaking amazing these brownies are I will just tell you how to make them.
Peanut Butter Cup Crack Brownies
So I started with a box of Ghirardelli Double Chocolate Brownies… they are some of my favorite boxed brownies.While they were baking I chopped up some peanut butter cups…
In all honesty I used peanut butter cup eggs that I have leftover from Easter. Shhh, don’t tell my kids.
Then I chopped up some peanuts…Mix those together.When your brownie has 5 minutes left to bake pull it out of the oven and sprinkle your pb cups and peanuts all over the top…
The chocolate will get melty.
When they’re done pull them out and using an off-set spatula, spread them all over…
1 box brownie mix (not family sized), prepared according to package directions in a 9×9 pan
½ cup chopped salted or honey roasted peanuts
12 peanut butter cups, chopped
2 cups semi-sweet chocolate chips
1 Tbsp butter
1 heaping cup creamy peanut butter (or 1¼ cups)
1¾ cups crispy rice cereal
1 tsp vanilla
½ tsp – 1 tsp kosher salt
Bake brownies according to package directions in a 9×9 pan lined with foil.
During last 5 minutes of baking, remove from oven and sprinkle chopped peanut butter cups and chopped peanuts on top.
Return to oven for remaining 5 minutes to melt the chocolate.
As soon as you pull them out of the oven, spread the melty peanut butter cups/peanuts with an off-set spatula to smooth over top. Let brownies cool.
Next in a microwave safe bowl combine chocolate chips, peanut butter and butter.
Heat in microwave for 1 minute, stirring when done.
If needed, continue heating in 20 second increments until chocolate chips are melted.
Stir in cereal, vanilla and salt until evenly combined.
Pour over brownies and smooth. Chill until chocolate is set, about 2 hours.
Cut into squares to serve
You can find complete recipes of this PEANUT BUTTER CUP CRACK BROWNIES in cookiesandcups.com
Chocolate cupcakes with peanut butter frosting and a Reese’s chocolate baked in the center.
It’s been really difficult writing this post. Editing the pictures. Getting it ready to share with you guys. It’s been a constant reminder that ALL I WANT is another one of these cupcakes. Or two. Or three.
I’ve been dreaming of them ever since I made them. Chocolate Cupcakes with Peanut Butter Frosting and a mini Reese’s chocolate baked in the center. BEST CUPCAKES Ever. You can never, ever go wrong with chocolate and peanut butter.
*Disclaimer….these cupcakes are made using a cake mix (gasp!). Here’s the honest truth. As much as I totally believe in cooking everything from scratch (here’s my favorite homemade chocolate cupcakes recipe) I believe there is a time and a place for boxed cake mixes.
I “doctor” cake mixes all the time–I change the add-in’s so that the end result tastes like they’re from scratch! Sometimes you only have 5 minutes to throw together a treat, and the batter for these cupcakes only takes that long! And the best part is no one will ever guess (or care) that you used a cake mix!
For the Chocolate Cupcakes* :
1 box chocolate cake mix
1 cup milk
1/4 cup vegetable oil
2 heaping Tbsp Greek yogurt
30 mini Reese’s cups, divided
For the Peanut Butter Frosting :
1/2 cup (1 stick) butter, room temperature
1 1/2 cups creamy peanut butter
2 cups powdered sugar
1 1/2 tsp vanilla
1/2 cup evaporated milk or cream
Preheat oven to 350 degrees F. Line 2 regular muffin tins with cupcake liners.
Mix together the cake mix, milk, eggs, oil and Greek yogurt until smooth.
Spoon batter into cupcake pans, filling the liners 1/2 full.
Place a Reese’s PB cup into the center of the batter in each cup and gently press it down a little (the tops of the Reese’s can still be showing, like photo above).
Bake cupcakes for 16-20 minutes or until done. Allow to cool completely before frosting.
For the Peanut Butter Frosting
Beat together butter, and peanut butter until smooth.
Add powdered sugar and vanilla and beat again until combined.
Add cream or milk, beating well until light and fluffy.
(Add more milk or powdered sugar if needed to make the frosting thicker or thinner).
Frost cupcakes (I used a wilton 1M tip in the photos above).
Chop up the remaining pieces of Reese’s and sprinkle on top of the frosting.
Chocolate lovers rejoice! This no-bake Chocolate Lasagna is filled with cream cheese, chocolate pudding, and chocolate chips on top of an Oreo cookie crust!
My aunt had a barbecue over the weekend and I jumped on the chance to test out this chocolate lasagna recipe. Oreos are great for no-bake recipes (see my Reese’s Peanut Butter Cup Oreo Bon Bons) and with all the flavors coming out lately, you could really switch up the direction of this no bake dessert. But, gimme all the chocolate.
If you love chocolate then this is the layered dessert for you. It’s full of creamy, dreamy flavors and textures that make your tastebuds happy. Because it’s layered into one pan, it’s the perfect take along for potlucks, parties and holidays. Since there’s no baking involved with this chocolate lasagna, you won’t have to heat up your kitchen making it perfect for warm months as well.
See the fun mini chocolate chips on top? You can even change the feeling of this no bake dream by substituting shaved chocolate for the chocolate chips. Use a vegetable peeler to shave a bar of bittersweet chocolate, creating short or long ribbons to sprinkle on top.
Why bittersweet instead of semi sweet or milk chocolate? You can certainly use whichever chocolate you prefer, but because there’s less sugar in a bittersweet bar, it simply shaves better creating prettier chocolate shavings for this chocolate lasagna. So while chocolate chips are fun for a barbecue or birthday party, you might want to try shaved chocolate for a holiday get together.
There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.
1 package (36 cookies) Oreos
6 Tablespoons butter, melted
1 brick (8 oz) cream cheese, at room temp
1/4 cup sugar
3 1/4 cups milk, plus 2 Tablespoons, divided
1 tub (12 oz) Cool Whip, divided
2 (3.9 oz) packages instant chocolate pudding
mini chocolate chips
Use a food processor (or a zip top bag and a rolling pin) to crush the Oreos into fine crumbs.
Into a medium bowl, pour in the cookie crumbs and melted butter.
Stir until thoroughly mixed.
Pour into a 9 x 13 baking dish and use a spatula (or the bottom of a measuring cup) to evenly press the crumbs across the dish.
In the same medium bowl, add the cream cheese and beat with a hand mixer until fluffy.
Add in the 2 Tablespoons of milk and sugar and mix well.
Use a spatula to divide the Cool Whip in half and fold half into the cream cheese mixture.
Spread the cream cheese mixture over the cookie crust and pop it into the fridge to set for about 10 minutes. While it’s setting, to a large bowl,
add the pudding mixes and 3 1/4 cups milk and beat on medium until it starts to thicken.
Spread the pudding mixture over the cream cheese layer.
Put back into the fridge to set for another 10 minutes.
Once set, gently spread the remaining Cool Whip over the top and sprinkle with mini chocolate chips.
Even though it doesn’t get too cold at the Disneyland Parks in the winter, it’s cold enough that you’ll want a jacket…and some of their AMAZING Hot Chocolate from the Napa Rose Restaurant in the Grand Californian hotel.
I’m dreaming of this pricey hot chocolate while 9 months pregnant, but there’s no way I am going to Disneyland anytime soon! I decided to make some of my own from the comfort of my own kitchen. It was definitely worth the trip to the grocery store, even in my state. 😉
This creamy, dreamy hot chocolate is served at the Napa Rose restaurant in the Grand Californian Hotel. Now you can make it in your own kitchen!
1 cup 2% milk
1/2 cup heavy whipping cream
1 1/2 cups cocoa powder
1 tablespoon granulated sugar
1 tablespoon milk chocolate, grated
1 14-oz can sweetened condensed milk
1/8 teaspoon vanilla extract
whipped cream for topping
ground cinnamon for topping
In a medium sauce pan, pour milk and heavy cream.
Heat over medium-high heat (be sure to watch it carefully – you don’t want it to boil or scald!).
In a large bowl, whisk together cocoa, sugar and milk chocolate.
Slowly add this dry mixture to the milk mixture until completely combined. Reduce heat to medium.
Add in sweetened condensed milk and vanilla, and stir until completely combined.
Reduce heat to low and simmer for 5 minutes.
Remove from heat and serve in individual mugs.
Top with whipped cream, ground cinnamon, and additional chocolate shavings, if desired.
I grew up eating zucchini muffins for breakfast and chocolate zucchini cake for dessert. So moist and delicious, plus you can’t even tell that they are full of zucchini! Of course we don’t eat gluten anymore, so I decided to come up with my own gluten free chocolate zucchini muffins! A recipe that marries the breakfast muffins with the chocolate cake dessert. Oh yeah, they are tasty. Even better when you top them with some homemade whipped cream.
1/2 cup organic coconut oil
1/2 cup chocolate chips — I use this kind because they are gluten, soy and dairy free
2 tablespoons organic, fair trade cocoa powder
1/2 cup coconut sugar — where to find
1 cup gluten free flour — where to find
1/2 teaspoon baking soda
2 pastured eggs
1 teaspoon vanilla
1 cup organic zucchini, shredded with the liquid squeezed out
Optional: sometimes I like to give my chocolate treats a mocha flavor. When I do this, I just add one packet of my favorite coffee to the mix. This stuff is a super healthy mushroom coffee, so it makes the chocolate treat a healthy mocha treat!
Preheat oven to 350°F
In a small saucepan, melt the chocolate chips and coconut oil
You can find complete recipes of this Gluten Free Chocolate Zucchini Muffins in realfoodrn.com