Archive of ‘Cookies’ category

Oreo Pudding Cookies

hiii. I’m back! Boy how time flies when you’re in school.

So where were we last time? I think I had just got engaged….

So. I’m almost a graduate (ONE MORE SEMESTER YES), I’ve actually baked a lot, and I’m finally getting back into blogging. I did not meant to take that long of a hiatus, but it happened! Life happens, guys.  I got a new job (same place, new position), and I think I’ve finally figured out my future- and it feels good! (Also I went to Disney in December.)

TO THE FOOD…

Oreo Pudding Cookies on Pixiedustkitchen.com

I decided to come back with some cookies I’ve been thinking about since last summer when I found boxes of Oreo pudding on the shelves of my local grocer. The first ingredient in pudding mix is cornstarch, which helps make cookies soft, chewy, and thick. And when you add crush cookies and vanilla pudding? YES PLEASE.

Oreo Pudding Cookies on Pixiedustkitchen.com

Oreo Pudding Cookies on Pixiedustkitchen.com

I adapted this recipe from my family’s classic chocolate chip cookie recipe. In fact, it’s almost exactly the same with the addition of oreo pudding mix and crushed mini oreo cookies! What’s not to love?

4.5 from 2 reviews
Oreo Pudding Cookies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen
 
Chocolate chip cookies with crushed oreos and oreo pudding... it's cookieception!
Ingredients
  • 2 sticks (1 cup) butter
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 and ¼ cup all- purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup oreo pudding mix
  • 1 cup crushed mini oreo cookies
Instructions
  1. Cream butter and sugars. Mix in eggs and vanilla extract.
  2. In a separate bowl, mix together flour, baking soda, salt, and oreo pudding mix.
  3. Slowly mix dry ingredients into the wet ingredients. Mix in oreo cookies.
  4. Scoop into 1 tablespoon size balls and chill for at least one hour.
  5. Preheat oven to 350˚F.
  6. Bake for 8-10 minutes until the edges are golden. To achieve the softest, gooiest cookies, you want to remove the cookies from the oven while the middles are still slightly underdone. Allow the cookies to finish baking on top of the stove before moving to a wire rack to cool.

Peanut Butter Snickerdoodles

Soft, Chewy, loaded-with-peanut butter cookies rolled in cinnamon and sugar. Snickerdoodles never tasted so good. 

Soft, Chewy peanut-butter loaded cookies rolled in cinnamon and sugar | Pixiedustkitchen.com

Well, school has officially started. I am a college senior, which is quite honestly terrifying! But I’m working things out.  School is in full swing- I had my first two tests yesterday. This semester is going to fly by!

So it’s a good thing I have these cookies- I’m going to need a lot to get through this semester! I made these by adapting my recipe for my death by peanut butter cookie sandwiches. The differences I made were removing the extra egg yolk from recipe, and rolling the cookie dough in cinnamon and sugar. I also melted the butter, partly for ease, but but partly because melted butter can create a chewier cookie. With the loss of the extra egg yolk, I wanted to make sure these cookies didn’t loose any chewiness!

Soft, Chewy peanut-butter loaded cookies rolled in cinnamon and sugar | Pixiedustkitchen.com

The cinnamon adds a sharpness and a “snap” to the cookies that is addicting, and the middles of the cookies are soft and chewy and loaded with peanut butter! They’re also supah addicting.

You do need to chill the cookie dough- but once again, lets pull out our favorite trick of flash freezing the dough. Don’t preheat the oven until the cookie dough is mixed up. Then, scoop out balls of cookie dough, place them in the freezer, and preheat the oven. Once oven is heated, pull out the balls, roll them in a mixture of cinnamon and sugar, and place on a lined baking sheet in the oven for 7-10 minutes.

IMG_3604

The recipe yields 16 peanut butter snickerdoodles- enough to share and place in the cookie jar, but the small yield keeps me from being 800000 pounds from eating all of these.

I just looooove how soft and chewy these cookies are and the combination of cinnamon with peanut butter- it’s one of my faves. If you haven’t tried it I HIGHLY RECOMMEND IT. Starting with these peanut butter snickerdoodles!

5.0 from 1 reviews
Peanut Butter Snickerdoodles
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Soft, Chewy, loaded-with-peanut butter cookies rolled in cinnamon and sugar. Snickerdoodles never tasted so good!
Ingredients
  • FOR THE COOKIES
  • ½ cup (1 stick) butter
  • ¾ cups creamy peanut butter
  • ¾ cup brown sugar, packed
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup flour
  • FOR THE CINNAMON SUGAR COATING
  • ½ cup granulated sugar
  • ½ teaspoon cinnamon
Instructions
  1. Melt together butter and peanut butter. Mix in sugars, vanilla extract, and egg.
  2. Mix in flour, salt, and baking soda until just combined.
  3. Mix together sugar and cinnamon to create coating and set aside
  4. Scoop in 1 and ½ tablespoon size balls and place in the freezer.
  5. Preheat oven to 350˚F.
  6. Remove cookie dough balls from freezer and roll cinnamon/sugar mixture until completely coated.
  7. Bake for 7-10 minutes, or until edges are slightly golden brown. If cookies seem too soft in the centers, this is okay. Let sit on cookie sheets until firm and move to a wire wrack to cool completely.

 More peanut butter recipes:

Death By Peanut Butter Cookie Sandwiches

Peanut Butter Cookie Sandwhiches

Butterfinger Stuffed Peanut Butter Cookies

Butterfinger Stuffed Peanut Butter Cookies buy Pixiedustkitchen

Peanut Butter Cup Pie

Peanut Butter Cup Pie | Pixiedustkitchen. Silky peanut butter cup filling poured over mini peanut butter cups and topped with an easy chocolate ganache.

Peanut Butter Cheesecake Cookies

peanut-butter-cheesecake-cookies-2

Funfetti Brown Sugar Cookies

Soft, Chewy, and addicting sugar cookies made with all brown sugar and stuffed with sprinkles!

Funfetti Brown Sugar Cookies. Soft, Chewy, and addicting sugar cookies on Pixiedustktichen.com

When it comes to eating healthy, the best things to eat are greens. But I believe when it comes to baking deliciously, the best things are brown. Vanilla extract, brown butter, and brown sugar.  Those three ingredients are what take baked goods and make them over-the-top. They’re my secret ingredients that always pack a punch, and they’re what make these funfetti sugar cookies so soft, chewy, and addicting.

Funfetti Brown Sugar Cookies. Soft, Chewy, and addicting sugar cookies on Pixiedustktichen.com

…Ish. See, I was trying this thing where I browned butter in the microwave. It usually works when I use my plastic mixing bowls, but didn’t work this time when I used a ceramic serving bowl, and was too lazy to get another one that would make browning butter a little easier. SO these are made with regular melted butter, but they’re still soft, delicious, and ADDICTING. I was planning to take them into work, but I ended up being selfish and keeping them all to myself.

Funfetti Brown Sugar Cookies. Soft, Chewy, and addicting sugar cookies on Pixiedustktichen.com

We start with a stick of melted butter, and mix in some brown sugar, an egg, flour, salt, vanilla, and baking soda. We mix in some sprinkles and we’re ready to bake! I used my favorite new shortcut for chilled cookies: Freezing the dough while we preheat the oven is an easy way to chill the dough without having to wait two hours while the dough is chilling in the fridge. Scoop the dough out with a medium cookie scoop- I used this OXO Good Grips 1.5 tablespoon size scoop, which is my personal favorite- other scoops just don’t compare.

These cookies are simple classic recipe that will leave you wanting more to keep all for yourself!

5.0 from 1 reviews
Funfetti Brown Sugar Cookies
Author: 
Recipe type: dessert
Cuisine: american
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Soft, Chewy, and addicting sugar cookies made with all brown sugar and stuffed with sprinkles!
Ingredients
  • ½ cup (1 stick) butter, melted
  • ¾ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 1 and ¼ cup flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½-1 cup "jimmies" sprinkles (amount depends on persona preference. I used a little over ½ cup and topped with more sprinkles)
Instructions
  1. In a large bowl, whisk together butter, brown sugar, and vanilla extract. Let cool, then mix in egg.
  2. In a medium bowl, mix together flour, baking soda, and salt.
  3. Whisk dry ingredients into wet ingredients.
  4. Scoop 1 and ½ tablespoon size balls onto a plate and place in freezer.
  5. Preheat oven to 350˚F.
  6. When oven is preheated, place chilled cookie dough balls onto a lined baking sheet and bake for 7-10 minutes, or until the edges are starting to crack. Cookies will look underdone in the middle, this is okay. Let sit to finish baking on top of the oven. They will be done when the middles are firm and they are stable to move to a wire wrack to finish cooling.

 

S’mores Cookies {Insomnia Cookies Copycat}

Chewy chocolate cookies stuffed with marshmallows, graham crackers, and chocolate chips. An at-home recreation of my favorite bakery cookie! 

S'mores cookies, a copycat recipe of Insomnia Cookies. A chewy chocolate cookie stuffed to the brim with graham crackers, marshmallows, and chocolate chips!

Yes, I am aware that I have done this twice before. (Here and here.) But guys…. I really like s’mores. And cookies.  When I think of summer, I think of s’mores. Many of my nights from April- early September were spent around a bonfire with my youth group or class at school, making mountain pies, hotdogs, and of course, s’mores. S’mores just scream summer to me and bring back so many memories of of growing up. And cookies… I think we all know how much I love cookies. They’re so easy to make, portable, and can easily serve many people.

S'mores cookies, a copycat recipe of Insomnia Cookies. A chewy chocolate cookie stuffed to the brim with graham crackers, marshmallows, and chocolate chips!

There’s a cookie shop here in Philly called Insomnia Cookies. They sell fresh, soft, warm, amazing cookies- AND they deliver. Up until 3AM. Basically, it’s the best place ever.  When you get a craving for cookies at 11PM, just pop online, order, and have fresh baked cookies delivered to you within the hour. It’s love at first bite.

S'mores cookies, a copycat recipe of Insomnia Cookies. A chewy chocolate cookie stuffed to the brim with graham crackers, marshmallows, and chocolate chips!

 

My favorite is their s’mores cookie. It’s a chocolate cookie base with pieces of graham crackers, mini marshmallows, and a handful of chocolate chips. Lucky for YOU lovely readers, I’ve created it at home so you can try it too.  And if you’re ever in Philly, head over to Center City (please make sure to know where you are!) or Bryn Mawr in the suburbs, and order this cookie STAT.

I used my favorite chocolate cookie base, and mixed in graham crackers, marshmallows, and chocolate chips.  Like many cookie recipes, this cookie dough needs to be chilled. I’m sure you all have much more patience than I do when it comes to baking, but if you don’t, I have a solution! I flash froze this dough. I scooped it out onto cookie sheets and stuck it in the freezer while the oven preheated. This gives us cold cookie dough in less than 15 minutes and no extra time is used. I also only baked one cookie sheet at a time (something I do all the time), giving some of the dough extra chilling time.

S'mores cookies, a copycat recipe of Insomnia Cookies. A chewy chocolate cookie stuffed to the brim with graham crackers, marshmallows, and chocolate chips!

One more note before the recipe: Because we are using “real,” sticky marshmallows, the cookie sheets MUST be lined. I recommend using a silicone baking mat as it is the easiest to use and is reusable. However, you may also use parchment paper. I don’t recommend wax paper at all as it will burn and smoke when the wax melts.

With those tips in mind, make these cookies for your next picnic, barbecue, or bonfire!

5.0 from 1 reviews
S'mores Cookies {Insomnia Cookies Copycat}
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
A chewy chocolate cookie stuffed to the brim with graham crackers, marshmallows, and chocolate chips!
Ingredients
  • 1 cup butter
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 egg + 1 egg yolk
  • 2 cups all-purpose flour
  • ¾ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons milk
  • 3 full-size graham crackers, broken into large pieces
  • 1 and ¼ cup mini marshmallows
  • ¼ cup chocolate chips
Instructions
  1. Cream together butter, brown sugar, granulated sugar, and vanilla extract. Add in eggs, one at a time.
  2. In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Slowly mix into the butter/ sugar mixture. Mix in milk.
  3. Stir in graham cracker pieces, marshmallows, and chocolate chips.
  4. Scoop in 1 and ½ tablespoon size mounds onto lined cookie sheets and place in freezer.
  5. Preheat oven to 350˚F.
  6. Once the oven is preheated, bake cookies for 7-10 minutes, or until the edges of the cookies are starting to crack. The cookies may look underdone in the center at this point- this is okay; they will continue to cook as they cool. Allow to finish cooking and "set up" on the cookie sheet before moving to a wire wrack to finish cooling.

More S’mores Treats…

S’mores Rolled Cookies

Chocolate S'mores Cookies. Soft chocolate cookies filled with chocolate chips, marshmallow bits, and rolled in crushed graham crackers | pixiedustkitchen.com

S’mores Chocolate Chip Cookies

S'mores Chocolate Chip Cookies

S’mores Bagels

Smore's Bagels | Pixie Dust Kitchen

Chocolate Peanut Butter Chip Cookie Pie

If you follow me on instagram, you may have seen a picture of me holding a picture of a cookie THE SIZE OF MY FACE. This is that cookie, and I think you will all be as excited as I am. It’s my basic chocolate cookie base, stuffed with chocolate chunks and peanut butter chips.

Chocolate Peanut Butter Chip Brownie Pie. | Pixiedustkitchen

I mean, it’s a cookie that is the size of my face. Who doesn’t want that? Not only that, it’s filled with chocolate chunks and peanut butter chips. Um, hello, heaven in a slice. 

Chocolate Peanut Butter Chip Brownie Pie. | Pixiedustkitchen

Sooooo it’s finals week here and my brain is absoulutely fried with four tests, three papers, and a quiz. (I have a quiz and a final FOR THE SAME CLASS ON THE SAME DAY. Dr. Turner, I love you, but WHY.) So I’m just going to leave you with some more pictures, the recipe, and get back to studying and writing. Next week when finals are over (AND I’M A COLLEGE SENIOR WHAT THE HECK), I’ll have some more detailed posts and many more recipes.

  Chocolate Peanut Butter Chip Brownie Pie. | Pixiedustkitchen

Chocolate Peanut Butter Chip Brownie Pie. | Pixiedustkitchen

P.S.: You should all make this. Now.

5.0 from 1 reviews
Chocolate Peanut Butter Chip Cookie Pie
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
A soft and chewy cookie baked in a pie tin, stuffed to the brim with chocolate chunks and peanut butter chips.
Ingredients
  • 1 Cup butter, melted
  • 1 Cup granulated sugar
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 egg + 1 egg yolk
  • 2 cups flour
  • ¾ cup cocoa powder
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ cup chocolate chunks
  • 1 cup peanut butter chips
Instructions
  1. Preheat oven to 350˚F.
  2. Mix together melted butter, granulated sugar, brown sugar, and vanilla extract together. Add in egg and egg yolk.
  3. Mix in flour, cocoa powder, baking soda, and salt until just combined.
  4. Mix in chocolate chunks and peanut butter chips. Press into a nine- inch nonstick pie pan and bake for 10-15 minutes, until the edges are starting to crack and the middle looks firm.
  5. The middle can still be slightly "gooey" or "jiggly" when you pull the cookie out of the oven- this is okay and is what keeps the cookie from being dry and overdone.
  6. Let cool on top of the oven.
Notes
If you do not have a nonstick pie pan, you may use another pie pan you do have as long as it is 9 inches in diameter. Simply spray with nonstick baking spray prior to baking.

More chocolate and peanut butter:

Nutella Stuffed Chocolate Cookies

nutella-chocolate-cookies-1

Peanut Butter Cup Brownie Bars

pb-brownie-bars-21

Chocolate Peanut Butter No-Bake Treats

These easy, three-ingredient treats are a hybrid of candy and no-bake cookies and are perfect for Easter! 

Chocolate Peanut Butter Oatmeal No-Bake Treats || Pixiedustkitchen

I’ve been really bad at posting lately. I’m sorry, but school is more important and I was working almost 20 hours a week during March. Baking and blogging got pushed to the bottom of my to-do list in lieu of writing papers, eating, and sleeping.

I’m back though, and just in time for Easter! These treats have been on my mind for a long time, and I was so excited to make them and post them! I wanted to make no-bake cookies, but I wanted to make them super- duper easy.  Instead of melting together butter, cocoa powder, and sugar, I simply melted together chocolate chips and peanut butter, and stirred in some quick-cooking oats.

Chocolate Peanut Butter Oatmeal No-Bake Treats || Pixiedustkitchen

When I was in eighth grade, I loved melted together chocolate chips and peanut butter, letting it cool, and calling it candy.  These “cookies” are a hybrid of classic no-bake cookies and my easy candy-making ways of middle school- and I”m in love. I literally ate these for breakfast yesterday. (Oats and peanut butter… they’re healthy right?)

I topped them with Reese’s mini eggs to make them look like little birds nests- perfect for Easter!  You can also use mini cadbury eggs, or any other egg-shaped candy. Or you can just top with chocolate are peanut butter chips for the rest of the year! These are so easy, they are perfect for the kiddos to help out with if they want to get involved in the kitchen.

Chocolate Peanut Butter Oatmeal No-Bake Treats || Pixiedustkitchen

5.0 from 1 reviews
Chocolate Peanut Butter No-Bake Treats
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These easy, three-ingredient treats are a hybrid of candy and no-bake cookies and are perfect for Easter!
Ingredients
  • 2 cups (about one bag) semi-sweet chocolate chips
  • 2 cups creamy peanut butter
  • 1 and ¾ cups quick-cooking oats
  • about 1 bag Reese's Pieces Eggs
Instructions
  1. Melt together choclate chips and peanut butter together in the microwave for about two minutes. Stir together.
  2. Mix in oats.
  3. Using a small cookie scoop (About 1 and ½ tablespoons size), scoop mounds of dough onto a wax paper or tinfoil lined cookie sheet and top with two Reese's Pieces eggs. Chill for at least one hour.

Butterfinger Stuffed Peanut Butter Cookies

Butterfinger Stuffed Peanut Butter Cookies buy Pixiedustkitchen

You guys. These cookies. Ugh. I have no words, so take a look at these pictures… then go make some.

I made them for the first time a few weeks ago while visiting Brian- I was in a baking mood, and he had homework to do, so cookie making it was! I love stuffing cookies and when I saw a giant box of Butterfingers, I knew they had to go into inside some soft baked peanut butter cookies.  I took the recipe I use for my death by peanut butter cookie sandwiches and played with the leavening ratios a bit, adding extra cornstarch and baking soda to keep the cookies thick and soft!

                       Butterfinger Stuffed Peanut Butter Cookies buy Pixiedustkitchen Butterfinger Stuffed Peanut Butter Cookies buy Pixiedustkitchen

Butterfinger Stuffed Peanut Butter Cookies buy Pixiedustkitchen

Most cookies are best warm- but not these ones. Because of the texture of the butterfingers, the cookies are best once they have cooled and the candy has had some time to “re-crisp”- soft butterfingers aren’t that great.

One more thing- I used just chopped up butterfingers candy; that’s what worked best.  But I’m sure you could use butterfinger bites- I would cut them in half  though.

Butterfinger Stuffed Peanut Butter Cookies buy Pixiedustkitchen

I highly suggest you run to the kitchen and get these cookies in your life now.

5.0 from 1 reviews
Butterfinger Stuffed Peanut Butter Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • ¾ Cup Peanut Butter
  • ½ cup (1 stick) butter
  • ¾ C brown sugar, packed.
  • ½ C white sugar
  • 1 egg + 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 cpu flour
  • ½ teaspoon baking soda
  • ½ teaspoon cornstarch
  • ¼ teaspoon salt
  • 2 full-size butterfingers, chopped
Instructions
  1. cream together butter, peanut butter, and sugars.
  2. mix in eggs and vanilla extract.
  3. Slowly mix in flour, baking soda, salt, and cornstarch.
  4. Chill for at least two hours.
  5. Chop up butterfingers.
  6. Preheat oven to 350˚F.
  7. Scoop 1 tablespoon size balls of cookie dough. Roll into smooth balls and cook press small indent with finger. Place a piece of butterfinger in the middle and top with a second tablespoon size ball.
  8. Bake for 7-10 minutes or until top edges are cracked. Let cool on a wire rack for 10 minutes before moving to a wire wrack to finish cooling.

More Stuffed Cookies…

Caramel Nutella Stuffed Chocolate Chip Cookies

Nutella Salted Caramel Stuffed Cookies

Nutella Stuffed Chocolate Cookies

nutella-chocolate-cookies-1

Mocha Chocolate Chunk Cookies

Mocha Chocolate Chunk Cookies by PixieDustKitchen

First things first- sorry for that unintentional hiatus I took there! I try to post at least once or twice a week, but sometimes life and school happen and I have to take a break. But, I’m back and bringing you cookies!

The other day I was in Walmart and found coffee extract hidden in the baking supplies. Naturally, I had to buy it because I have no self restraint when it comes to things like that.  I grabbed a bag of chocolate chunks and decided to make cookies! I took my standby chocolate cookie recipe and simply swapped the vanilla extract for coffee extract.

Mocha Chocolate Chunk Cookies by PixieDustKitchen

This is the brand I used. I also saw McCormick’s brand, but I don’t know if the taste will be any different using a different brand.

I also changed up the sugar ratio. Normally I use 3/4 cup of brown sugar, and 1/4 cup of granulated sugar. However, on this day, I was running low on brow sugar and had just bought a new bag of granulated sugar, so I simply switched up the measurements.

Now, I have to say, the coffee flavor is not very strong in this. My roommate and I didn’t taste it at all, and friends I asked to taste-test said they could barely taste the coffee. Only one person I know said she could taste the coffee, and at this point they were over a week old.  You can definitely smell the coffee though- and it is absolutely wonderful.

Mocha Chocolate Chunk Cookies by PixieDustKitchen

Mocha Chocolate Chunk Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 Cup Butter, melted
  • 1 Cup granulated Sugar
  • ½ cup brown sugar
  • 2 teaspoons coffee extract
  • 1 Egg + 1 egg yolk
  • 2 C flour
  • ¾ C cocoa powder
  • ½ tsp salt (may increase if not using salted butter)
  • 1 tsp baking soda
Instructions
  1. mix together butter and sugars. Let sit for five minutes before mixing in eggs and coffee extract.
  2. mix in flour, cocoa powder, baking soda, and salt.
  3. chill dough for 1-2 hours and up to one day.
  4. preheat oven to 350˚F.
  5. Scoop into 1.5 tablespoon size balls and bake for 7-10 minutes, until edges are cracked.
  6. let cool on baking sheet for five minutes before moving to a wire wrack to finish cooling.

S’mores Chocolate Cookies

Chocolate S'mores Cookies. Soft chocolate cookies filled with chocolate chips, marshmallow bits, and rolled in crushed graham crackers | pixiedustkitchen.com

Nutella Stuffed Chocolate Cookies

nutella-chocolate-cookies-1

Oreo Rolled Cookies

choclate-oreo-cookie-cookies

Peanut Butter- Coconut Oil Breakfast Cookies

 You won’t miss the butter and sugar in these tasty cookies! Made with coconut oil, peanut butter, and honey, these cookies are filled with good-for-you ingredients, making these delicious tasting cookies healthy enough for breakfast! 

Gluten free and easy vegan adaption.

Peanut Butter Coconut Oil Breakfast Cookies by PixieDustKitchen

These past few days have been crazy. Here in suburban Philadelphia, nearly 600,000 people were without power on Thursday- myself included.  We lost power at school and by the end of the day it was restored- however my dorm didn’t have wifi for another day. (Fortunately the rest of campus did!) My parents were without power for a few more days, and many of my professors still don’t have power. Cleaning up this mess will most likely take another week or so.

So that explains my internet absence for the past few days! Now on to better things, like cookies. That you can eat for breakfast.

Peanut Butter Coconut Oil Breakfast Cookies by PixieDustKitchen

I’m the type of girl who just can’t say no to a cookie if I’m around one.  If I could survive on only cookies, I totally would.  However… I don’t think my body or metabolism would like that very much.  So I get by with making healthier versions of my favorite cookies. Like healthy chocolate cookies, or vegan banana cookies, and now these! Breakfast cookies! (Can you tell I’m just a little excited?)

So what makes these cookies so healthy and exciting? NO butter, and NO sugar. At all! The fat in these cookies comes from a combination of peanut butter and coconut oil, and they are sweetened with honey.  My favorite part is that these cookies can use natural peanut butter- even the oily kind that you have to stir, which is honestly my favorite kind.  I used Smucker’s All Natural peanut butter, but you may use your favorite type, or even homemade! Another plus? These cookies are completely wheat flourless! Instead of traditional flour from wheat, these cookies are loaded with oats and only 1/2 cup of oat flour. (Don’t let the use of oat flour scare you! Learn how to make your own here.) To ensure that your cookies are gluten free, make sure to use certified gluten free oats.

Since these cookies contain no eggs, they are very easy to make vegan.  Simply swap Agave, Maple Syrup, or brown rice syrup for the honey. I recommend using agave since it is the most similar to honey, and I have not tested the recipe with any alternative sweeteners so I can’t guarantee results. I do not recommend using sugar, since the use of a liquid sweetener affects the texture of the cookies.

Peanut Butter Coconut Oil Breakfast Cookies by PixieDustKitchen  I love these cookies! I mixed in some chocolate chunks and craisins- but I’m recommending raisins when you make these books.  And remember the Nutella cinnamon glaze we made? These cookies are excellent with the glaze. They also freeze very well- I have a bag of them in the freezer to grab when I’m on my way to my morning classes.

5.0 from 1 reviews
Peanut Butter- Coconut Oil Breakfast Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
 
You won't miss the butter and sugar in these tasty cookies! Made with coconut oil, peanut butter, and honey, these cookies are filled with good-for-you ingredients, making these delicious tasting cookies healthy enough for breakfast!
Ingredients
  • ½ cup coconut oil
  • ½ cup honey
  • ⅔ cup creamy peanut butter
  • 2 and ½ cup oats (I used rolled oats, quick oats may spread more)
  • ½ cup oat flour
  • ¾ cup raisins
  • ¼ cup chocolate chips
Instructions
  1. Melt together honey, peanut butter, and coconut oil.
  2. Mix in oats, oat four, raisins, and chocolate chips.
  3. Chill for two hours or up to 24 hours.
  4. Preheat oven to 350˚F.
  5. Scoop 1½ tablespoon size mounds onto cookie sheet. Bake for 10 minutes, or until firm and the edges are slightly golden brown. Let cool before serving.

Related Recipes…

Healthy Chocolate Cookies

hccookies81

Vegan Peanut Butter Banana Cookies

peanut butter banana cookies. Vegan cookies with bananas instead of butter and can be made in less than 20 minutes! | Pixiedustkitchen.com

Healthier Chocolate Peanut Butter Chip Blondies

healthycookies1

Peanut Butter Cup Blossoms

Nutty cookies topped with peanut butter cups. A spin off of traditional peanut butter blossoms, these cookies are made with nut flour adding a nuttier taste and topped with peanut butter and chocolate!

Peanut butter cup blossom cookies |Pixiedustkitchen

On Monday when we made our homemade oat flour, I mentioned some cookies that I made a bit too hastily.  Well folks, here are those cookies! I was excited about these cookies prior to the oat-y addition (I mean, it was supposed to be the recipe of my mom’s famous chocolate chip cookies… which are the best. Ever.), but the oat flour made the cookies go from “mommy’s best” to OMG THIS IS INCREDIBLE.

But I digress.

Peanut butter cup blossom cookies |Pixiedustkitchen

We have a chocolate chip cookie base, but with some oat flour. You may certainly leave out the oat flour- use 1/2 cup of all-purpose flour in it’s place- but I’d advise you not to. First of all, because as we learned, it’s incredibly simple to make. Second of all, it just adds a nice oat-y and nutty flavor that cannot be matched.  Just do it. 

Also:

  • The bottoms of your cookies won’t be as dark as mine- because hopefully you’re not baking on a dark cookie sheet in a toaster oven.
  • I made my cookies with about 1 cup of chocolate  chunks. I’m writing the recipe omitting these, because we’re just adding melty chocolate peanut-buttery goodness on top, and the chocolate chunks just don’t form right with the addition of the chocolate chips. If you want to add additional chocolate, I suggest mini chocolate chips.

What are you waiting for?

Peanut butter cup blossom cookies |Pixiedustkitchen

5.0 from 1 reviews
Peanut Butter Cup Blossoms
Author: 
Recipe type: Dessert
 
Nutty cookies topped with a Reese's Peanut Butter Cup. A take on the traditional peanut butter blossom, these cookies are a chocolate chip cookie base, topped with peanut butter!
Ingredients
  • 1 cup butter, melted
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 and ½ cup all purpose flour
  • ¾ cups oat flour
  • Mini Reese's Cups
Instructions
  1. Mix together melted butter, granulated sugar, and brown sugar. Let cool before mixing in eggs and vanilla.
  2. Mix in baking soda, salt, all purpose flour, and oat flour.
  3. Let chill for 2-3 hours. (Up to 2 days)
  4. Preheat oven to 350˚F.
  5. Scoop out 1 tablespoon size cookies. Bake for 7 minutes, until edges are "set" and slightly brown.
  6. While cookies are baking, unwrap the Reese's cups.
  7. When you pull the cookies out of the oven, gently press a Reese's cup into the top of the cookie. Let cool and firm up on the cookie sheet for a few minutes before transferring to a wire wrack to finish cooking.

 

 

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