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)
These Peanut Butter Cookies are peanut butter cookie cups stuffed with a mini Reese’s peanut butter cup. This is a fail proof recipe great for any occasion. Living in my house is like living in a casino. You never have any idea what time it actually is and we want to keep you here as long as we can.
We have approximately 6 clocks hanging on the walls in our house and every single one is set to a different time. I know that the one in the kitchen is 15 minutes fast, the one in the kids room is about 5 minutes fast, and the one in the bathroom is never working. I blame it on the humidity because new batteries only last a few weeks in any clock we put in there.
A couple of weeks ago I was on my way to a church function and as I got in my car I noticed that I was running 15 minutes later than I thought according to my car’s clock (which is 2 minutes fast). I had just checked and we were supposed to be right on time – according to my adjustment for the 15 minute ahead kitchen clock. We’re all kinds of disfunctional over here.
Come to find out someone had set all of the clocks to the correct time. The nerve!!! I mean it’s just way to easy to know the actual time. How else am I supposed to keep up my math skills since my babies ate my brain cells?
1¾ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
½ cup butter, softened
½ cup white sugar
½ cup peanut butter
½ cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
about 30-40 miniature Reese’s butter cups, unwrapped
Preheat oven to 375 degrees F (190 degrees C). Whisk together the flour, salt and baking soda in a medium bowl; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy.
Beat in the egg, vanilla and milk.
Add the flour mixture; mix well.
Shape into 1 inch balls and place each into an ungreased mini muffin pan (I sprayed mine because I was paranoid).
Bake at 375 degrees for about 8 minutes.
Remove from oven and immediately press a mini peanut butter cup into each ball.
Hey there! Mandy from Mandy’s Recipe Box here today! I seriously have the best brownie recipe ever, right here. That’s a huge statement that I don’t say lightly. It’s absolutely true.
I don’t love regular brownies. I will eat them here or there, but I won’t seek them out that’s for sure. Go ahead and say it: Weirdo. But these Peanut Butter Brownies, you guys. I made them first thing in the morning and after one bite, they totally became my breakfast. No joke. What? I had them with a glass of milk. Milk is totally a breakfast food.
The frosting is so light and fluffy that you can eat it with a spoon. These might look a little rich but aren’t rich at all. Perfect for snacking and good luck having any leftovers after serving these!
1 cup creamy peanut butter
½ cup butter, softened
2 cups brown sugar, packed
1 tsp. vanilla extract
1 cup all-purpose flour
½ tsp. salt
Peanut Butter Frosting:
2 cups creamy peanut butter
1 cup butter, softened
1 tsp. vanilla extract
⅛ tsp. salt
3 to 4 Tbsp. heavy cream or milk
2 cups powdered sugar
In a large bowl or the bowl of your stand mixer, beat together the peanut butter and butter.
Add in brown sugar, eggs and vanilla; beat until light and fluffy.
Add in the flour and salt; mix well.
Spread into a 9×13 pan that’s been greased or lined with foil.
Bake at 350 degrees for 30-35 minutes.
Cool in pan; frost with Peanut Butter Frosting.
Peanut Butter Frosting:
Blend peanut butter and butter together until light and fluffy.
Add the remaining ingredients and mix until smooth.
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.
I love brownies. I love peanut butter cookies. I LOVE Peanut Butter Cookie Brownies!!! AKA Polka Dot Brownies
We’ve got an easy homemade brownie batter studded with globs of peanut butter cookie dough for a chocolate peanut butter lovers dream come true.
These little squares did NOT last long my friends. My husband barely even got to taste them because the boys and I scarfed them up so fast. He’s learning that he has to be quick if he wants to get in on the good stuff. Otherwise it’s like, “Um, didn’t I see a pan of brownies on the counter a few days ago?” Sure did buddy, you snooze you loose around here!
FOR THE BROWNIES :
1/2 cup butter
1 cup sugar
1 teaspoon vanilla extract
1/2 cup all purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
FOR THE COOKIE :
1/4 cup vegetable oil
1/2 cup sugar
1/2 teaspoon vanilla extract
1/4 cup creamy peanut butter
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 350 degrees.
Prepare a 9 by 9 inch baking pan by lining it with parchment paper, leaving excess hanging over the sides for easy removal later.
In a small pan over medium heat, melt butter and stir in sugar.
Remove from heat and stir in eggs and vanilla extract. Set aside.
In a medium bowl, mix flour, cocoa powder, salt and baking powder.
Stir the butter, sugar and eggs into the dry ingredients until just mixed. A few lumps are okay.
Pour the brownie batter into the pan and set aside.
PEANUT BUTTER COOKIE DOUGH
In a medium bowl, whisk together vegetable oil and sugar.
Then add the egg, vanilla extract, and peanut butter and mix well.
In a separate bowl, mix the flour, baking soda and salt and then
add to the wet ingredients to form a dough.
Drop tablespoon sized scoops of peanut butter cookie dough onto the brownie batter.
Bake for 27-30 minutes, then cool completely before cutting into bars.
Today is a great day. It’s Chocolate Peanut Butter Day!
So what exactly does that mean? Well, it means you are about to be blown away by chocolate and peanut butter recipes (never a bad thing). I’ve joined forces with 31 fellow bloggers to showcase these tasty ingredients all on the same day. My girls Carla from Chocolate Moosey and Miriam from Overtime Cook are orchestrating the whole event, and we want you to join in on social media using #chocPBday, grab more delicious recipe on the Chocolate PB Pinterest board, and best of all… enter to win 1 of 3 prize packs from OXO, King Arthur Flour, and Peanut Butter & Co. in the giveaway below (find it below the recipe)!
But first… Chocolate Peanut Butter Earthquake Cake.
Here’s the deal with this cake – it ain’t purtty.
It’s meant to look like a peanut butter earthquake has come in and wreaked havoc on an innocent chocolate cake. All the while, tasting super rich, moist and delicious.
I found it tasted best when it was served warm, a-la-mode style.
The cake is actually super easy to make, and a riff on the classic earthquake cake.
1 box Chocolate Fudge cake mix, plus ingredients needed to prepare (eggs, oil, water)
1/2 cup butter
8 oz cream cheese, softened
1/2 cup creamy peanut butter
1/2 tsp vanilla extract
3 1/2 to 4 cups powdered sugar
1/2 cup chocolate chips
1 cup miniature chocolate peanut butter cups, halved
Preheat oven to 350 degrees F.
Prepare chocolate cake mix according to package instructions and pour into a lightly greased 9×13 cake pan, DO NOT BAKE – set aside.
Melt butter on stove top until bubbly. Pour into mixing bowl and beat the butter and cream cheese until smooth. Add the peanut butter and vanilla extract, beat till smooth. Add one cup of powdered sugar at a time to bowl, and beat until fully incorporated and mixture becomes light and fluffy.
You can find complete recipes of this CHOCOLATE PEANUT BUTTER EARTHQUAKE CAKE in iwashyoudry.com
My favorite thick and chewy peanut butter blondie recipe loaded with creamy white chocolate and plenty of peanut butter chips! So good with a cup of coffee.
Today’s super fabulous white chocolate peanut butter blondies are the epitome of easy dessert bars done right. The batter is assembled in one bowl; the bars bake up in just 30 minutes; and the results taste exactly one-billion times better than anything you’d swipe up from the bakery <<<< This, my friends, is awesome. So. Dang. Awesome.
To make this recipe you’ll need flour, brown sugar, butter, peanut butter, flaky sea salt, eggs, baking powder, white chocolate chips, and peanut butter chips. The last two ingredients are obviously the rock stars of this show and not to be skipped or skimped!
White chocolate and peanut butter chips make me sugar high and happy 🙂
The blondies will bake uncovered for 15 minutes, then covered for another 15. It’s not life-or-death if you forget to cover them with aluminum foil, but I find it helps prevent the top from getting too brown while baking. It also helps keep the top layer of white chocolate and peanut butter chips niiiiice and gooey.
1/2 cup (4 ounces; one stick) unsalted butter, melted
1/2 cup creamy peanut butter
1 and 3/4 cups dark brown sugar, packed
2 large eggs, at room temperature
1/2 teaspoon salt (fine sea salt, table salt, or kosher salt will all work)
2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups white chocolate chips
1 cup peanut butter chips
1 teaspoon flaky sea salt (I used Maldon Sea Salt and think it’s the best), for sprinkling, optional
Preheat oven to 350 degrees (F). Line a 9″ x 13″ pan with parchment paper; lightly grease the paper and set aside.
Melt the butter in a medium saucepan over medium-heat.
Remove from heat and stir in the peanut butter and brown sugar, whisk well to combine.
Whisk in eggs, one at a time, beating well after each addition.
Stir in the salt, flour, and baking powder, mixing just until combined.
Fold in the white chocolate chips and peanut butter chips.
Spread the mixture evenly in the pan, then sprinkle the top with additional white chocolate chips and peanut butter chips, if desired.
Bake the blondies for 15 minutes, then cover the pan with aluminum foil and bake for another 15-18 minutes, or until they’re light brown on the edges and top.
Carefully remove them from the oven and cool completely before cutting.
You can find complete recipes of this THICK AND CHEWY WHITE CHOCOLATE PEANUT BUTTER BLONDIES in bakerbynature.com
These snickers rice krispie treats have marshmallow rice krispie treats topped with salty peanuts, gooey caramel and a rich layer of chocolate. They’re perfectly sweet, salty and so delicious!
It’s always hard for me to choose a favorite candy bar, but I will tell you that Snickers bars are one of my favorites. I recently tried a new bar that they came out with called Snickers Crisper which adds crunchy crisp rice cereal to the traditional Snickers bar and afterwards I knew I had to try making a Snickers Rice Krispie Treat. And let me tell you it was a GOOD decision.
These snickers rice krispie treats start like traditional rice krispies treats, which means butter, marshmallows and crisp rice cereal – so that’s a good start right? You’ll spread a bunch of peanuts all over the top. Then top the rice krispie treats with melted caramel.
The caramel creates a nice layer as well as going down into the rice krispie treats and making the whole bar a gooey caramelly treat. Then lastly you’ll spread melted chocolate all over the top of the whole thing. That’s it. It only takes about 15 minutes of work, but you do have to wait a couple hours until the chocolate hardens to enjoy the delicious bars.
But what could be better than crunchy marshmallowey rice krispie treats with caramel peanuts and chocolate. Seriously these bars are a dream come true. They’re the perfect combination of all things good, with a lot of sweet, a little salty from the peanuts. A littly crunchy, and a little soft and gooey. And caramel, chocolate, peanuts and marshmallows are just a combo that is meant to be I tell ya.
¼ cup butter
5 cups mini marshmallows
5½ cups rice krispie cereal
½ cup salted peanuts
16 oz (1½ 11oz bags) caramels, unwrapped
3 TBS heavy cream
2 cups milk chocolate chips
Melt your butter or margarine over medium low heat in a large sauce pan.
Add in marshmallows, and stir together till marshmallows are completely melted.
Pour in your rice krispie cereal and stir together till cereal is completely coated.
Pour cereal into a 9×13 in pan and press down evenly. (Don’t squish too much!)
Sprinkle peanuts evenly over the top of the rice krispie treats.
In a medium sized sauce pan combine caramels and heavy cream over medium heat.
Stir until caramel is melted and smooth.
Pour caramel evenly over the top of rice krispie treats.
You can find complete recipes of this SNICKERS RICE KRISPIE TREATS in lmld.org