Posts Tagged ‘cookies’

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.

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

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 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.

 

 

Red And Green Christmas Sugar Cookies`

Well, that was quite a long break from blogland… Unfortunately, while I do consider Pixiedustkitchen a job, I am first and foremost a student (WITH THREE SEMESTERS LEFT I CAN FINALLY SEE THE END) and finals week took up the majority of my time.

Red and Green Christmas Sugar Cookies | Pixiedustkitchen.com

Anyway…

I’m a bit behind on the Christmas posts, can you believe that Christmas is in 7 days? I certainly can’t. I’m not even done with my shopping yet! Life is busy though, and I’m sure that you’re all behind on things just like me, so today I present an easy, last- minute cookie that can be made in less than an hour and looks incredibly festive!

To make these sugar cookies, I took the dough for my mothers famous chocolate chip cookies, took out the chocolate chips, and nearly doubled the vanilla extract.  An incredibly easy dough base for these cookies!

Red and Green Christmas Sugar Cookies | Pixiedustkitchen.com

We’ll then divide the cookies into two bowls, dye one green and the other red. You’ll need more dye than you think you will! I used nearly two teaspoons of each, but I advise you to mix in the dye slowly until it’s the shade you prefer.

The dough does need to be chilled, but because we have already dividied it in half, it only needs to chill for 30 minutes.  Why do we chill dough? For a few reasons:

  • It keeps the cookies from spreading as much when they are in the oven. Warm dough makes thin and flat cookies, while chilled dough will create thicker, poofier cookies.
  • It helps bring the flavors together. Similar to wine or cheese, dough that has “aged” sliglhty has better flavors. This is also why carrot cakes and pumpkin treats are better on day two!

After the dough as chilled, we’ll roll them out into tablespoon sized balls, and roll the tops in sprinkles. Who doesn’t love a good cookie covered in sprinkles? The cookies will then bake for 7 minutes. The middles will look underdone when you pull them out of the oven, but that is okay. They will finish baking as they set up and cool, and this results in soft and chewy cookies. If the edges are starting to turn brown, the cookies are done and definitely need to be pulled out of the oven.  Set the cookie sheet on top of the oven and the cookie cool slightly before moving to a wire cooling wrack.

Red and Green Christmas Sugar Cookies | Pixiedustkitchen.com

To make cookies that are half red, half green, take 1/2 tablespoon of red cookies, and 1/2 tablespoon of green cookie dough, mash them together, and roll into balls.  I rolled the cookies in a variety of christmas colored sprinkles before baking.

The cookies are light, buttery, and perfect for your Christmas cookie platter!

3.7 from 3 reviews
Red And Green Christmas Sugar Cookies`
Author: 
 
Ingredients
  • 1 cup (2 sticks) butter, room temperature
  • ½ Cup granulated sugar
  • 1 cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 2 eggs, room temperature
  • 2 and ¼ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • red and green food coloring (liquid or gel)
  • sprinkles
Instructions
  1. mix butter, sugar, and vanilla until creamy. Add eggs, one at a time.
  2. in separate bowl, mix flour, baking soda, and salt.
  3. slowly mix in the flour mixture to wet ingredients, and blend until fully mixed.
  4. separate batter into two bowls and mix in food coloring (one bowl of red and one bowl of green) until desired color is reached.
  5. let chill for at least 30 minutes.
  6. Preheat oven to 350˚F.
  7. Roll into tablespoon size balls, roll the tops in sprinkles, and bake for 7 minutes, or until edges are barely brown.
  8. Let cool on baking sheet for a few minutes before transferring to a wire cooling wrack to finish cooling.

 

Flourless Chocolate Peanut Butter Cookies

Chocolate Peanut butter cookies made with five simple ingredients.

Flourless Chocolate Peanut Butter Cookies

Long time no see! Again… I apologize. I’m working on posting more, I promise!

Remember that children’s book, When You Give A Mouse A Cookie? I loved that book, and one of my first cookbooks was a companion to that- a cookie cookbook for children. My favorite recipe to make from this cookbook was a super easy peanut butter cookie that had only four ingredients: Peanut butter, granulated sugar, eggs, and a splash of vanilla. I had all but forgotten about these cookies until I started seeing versions of them popping up all over the internet. I was then inspired to make them again!

Flourless Chocolate Peanut Butter Cookies

But this time, I added CHOCOLATE- peanut butter is great on it’s own, but it’s also wonderful with chocolate. Why do Reese’s s sell so well? A marriage of two wonderful things. These cookies are quick to make, soft and crunchy at the same time, and keep well for a week.  They do seem drier and a bit more crumbly than your average cookie, but in testing this recipe the recipe I’m listing below was the best. The second time I made these cookies, I added a second egg hoping the cookies would turn out softer. While they were softer, they were much chewier and there was something about them that seemed off. My roommate and I agreed that the first batch was much better with only one egg, so that is the recipe I am listing below.

Flourless Chocolate Peanut Butter Cookies

I added brown sugar, which adds softness as well as a richer flavor, and I added chocolate for flavor! The best part about these cookies is that they are gluten free, so it’s enjoyable for our friends with gluten allergies.  There’s also no dough chilling required- meaning you can have cookies that taste like peanut butter cups in just 15 minutes. What could be better?

5.0 from 1 reviews
Flourless Chocolate Peanut Butter Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Chocolate peanut butter cookies made in 15 minutes with no flour or butter!
Ingredients
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ¼ cup + 2 tablespoons cocoa powder
  • ¾ cup peanut butter
  • 1 large egg
Instructions
  1. Preheat oven to 350˚F.
  2. Mix together granulated sugar, brown sugar, and cocoa powder.
  3. Mix in peanut butter and egg.
  4. Drop in 2 tablespoon size drops onto cookie sheet and bake for 7-10 minutes. Let set on cookies for a few minutes before transferring to a wire rack to cool.

More chocolate!

Healthy Chocolate Cookies

hccookies5

Chocolate S’more’s Rolled Cookies

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

Candy Corn Cookie Crumble Bars

Candy Corn Cookie Crumble Bars | Pixiedustkitchen

As soon as the first bags of candy corn started appearing on shelves this year, I knew I had to put them in cookies. But… I’m lazy, and didn’t feel like waiting for dough to chill, something that is a must when you bake exclusively with melted butter thanks to not owning any sort of mixer at all. When I want a cookie, I want it now, dangit.

Enter cookie bars- an easy way to get the taste and texture of a cookie, while not having to wait for dough to chill in the fridge.

Candy Corn Cookie Crumble Bars | Pixiedustkitchen

These cookies are soft, chewy, and incredibly easy to make. They are made with all dark brown sugar, which adds a darker toffee flavor. There’s no white sugar at all in these cookies, something you wouldn’t think affects taste all that much but really does.

As far as ease of baking, these take five minutes to mix together in a bowl and 20 minutes to bake- meaning you can have warm, gooey, cookie bars in less than 30 minutes. They’re made with melted butter meaning you have no reason to pull out your stand mixer (although you certainly may if you want to!) and everything can come together in one bowl. Now that’s my favorite kind of cookie!

Candy Corn Cookie Crumble Bars | Pixiedustkitchen

I also added a drizzle of white chocolate to the top of the cookies, adding lighter notes of chocolate and just makes it look  a bit prettier. You can either just drizzle it on top with a spoon, or pour melted chocolate in a plastic bag, cut off one of the corners, and drizzle on top.

Seriously easy recipe for seriously addicting cookies!

5.0 from 1 reviews
Candy Corn Cookie Crumble Bars
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Brown sugar cookie bar with candy corn sprinkled on top.
Ingredients
  • ¾ cup (1 and ½ sticks) butter
  • 1 cup dark brown sugar (light may be substituted)
  • 1 large egg, room temperature
  • ½ teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 and ½ cup flour
  • ½ cup candy corn
  • ¼ - 13 cup white chocolate melting wafers
Instructions
  1. Preheat oven to 350˚F.
  2. Melt butter in the microwave and mix in brown sugar. Let sit for several minutes to cool off, then mix in the egg.
  3. Mix in vanilla extract.
  4. Mix in baking soda, salt, and flour.
  5. Reserve ⅓ cup of dough. Press dough into an 8 x 8 inch square pan The dough will be very sticky . sprinkle candy corn over the top, being careful not to let candy touch the edge of the pan. crumble the reserved part of dough over top.
  6. Bake for 18 to 20 minutes, until edges are cracked and pulling away from the pan. I used a dark nonstick pan, you may need to bake more or less if used a glass pan.
  7. Let cool. While the bars are cooling, melt white chocolate in the microwave. Drizzle on top of cookie bars. Let cool completely before serving. makes 16 bars.

Related Recipes:

Pumpkin Spice Cookies

Pumpkin Spice cookies | PixieDustKitchen

Pumpkin Spice Crescent Rolls

2-Ingredient Pumpkin Spice Crescent Rolls. Buttery crescent rolls with a pumpkin spice filling. Made easy with the use of 2 simple shortcuts! |PixieDustKitchen.com

Peanut Butter Banana Cookies (Vegan)

It’s been a while, hasn’t it? I apologize for that- I hate being that blogger who is always making excuses as to why I’m not posting, but being a working college student taking 18 upper level classes isn’t easy! My grades and my job come first, and after that pixiedustkitchen.

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

But, I did make cookies! Vegan cookies, to be exact. And they’re not chocolate flavored either- I have a vegan friend who can’t eat chocolate, so I decided to make these cookies with peanut butter.

These aren’t as healthy as my healthy chocolate cookies (also vegan), but they do replace butter with bananas, which does cut out a ton of calories. Since bananas are also much sweeter than butter and contain many natural sweeteners, I cut down on the sugar content- using only 1/2 C of brown sugar. They use no eggs- I’ve found that when I combine eggs with fatty fruits in desserts, the result is often cake-y or bread-like. That’s definitely not a problem, but sometimes I want a chewy cookie rather than a cake-y one.

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

The best part about these cookies? There’s no need to chill the dough before baking! With no butter, white sugar, or eggs, there is nothing to induce spreading in these cookies, meaning you can have warm, gooey, cookies from your oven in less than 30 minutes, and there’s no need to pull out your stand mixer either- if your bananas are ripe enough, you can just use a whisk or a spatula.

Here’s how it goes. Use two ripe bananas- the browner, the better. Mine were small to medium sized. If you have no patience to wait for your bananas to ripen, the domestic superhero has this great tip about browning your bananas in the oven. Mash them up, then add brown sugar. It will look watery and a little gross, but don’t worry- it will work out! Then, add your peanut butter. It will be goopy and gross and hard to stir in at first, and if you’re like me you’ll start questioning the success of the recipe at this point. Keep stirring! It will mix in after a few minutes. Add in baking soda, salt, and flour- 1 and 1/3 cups to be exact. I understand that that is a weird measurement, but I found it is just enough flour to soak up everything and to create thick, soft, cookies. Some of the thickest that have come out of my kitchen!

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

I’m not a huge banana lover, but I love what they do to these cookies- they make them super soft and moist, they add some health benefits, and you can barely taste the banana- the peanut butter does its job of covering up the banana taste.

4.8 from 10 reviews
Peanut Butter Banana Cookies (Vegan)
Author: 
Recipe type: Dessert
 
Healthier peanut butter cookies with Bananas and only ½ C of sugar
Ingredients
  • 2 medium very ripe bananas
  • ½ C dark brown sugar (light can be substituted)
  • ½ C creamy peanut butter
  • 1 and ⅓ Cups all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
Instructions
  1. Pre-heat oven to 350˚F.
  2. Peel and mash bananas. Mix in brown sugar and peanut butter.
  3. Add flour, salt, and baking soda.
  4. Drop in 2 tablespoon size mounds on baking sheet. bake for 7-8 minutes or until edges are barely golden brown.
  5. Let cool on baking sheet for a few minutes before transferring to wire wrack or plate.

 

Related Recipes:

Peanut Butter Cheesecake Cookies

peanut-butter-cheesecake-cookies-2

Healthy Chocolate Cookies

healthy chocolate cookies

Healthier peanut butter chocolate Chip Blondies

healhtycookies2

Caramel Apple Milky Way Cookies

Chocolate chip cookies with caramel apple milky way bars and a hint of apple pie spice

Caramel Apple Milky Way Cookies. Chocolate Chip Cookies with caramel apple milky ways mixed in!

Do you ever find that sometimes at the store things just sort of “fall into” your basket? And then oops you’re buying 5 bags of candy when you just went to the store for some milk. That’s what happened with these cookies. I went to CVS with some friends just for milk and cereal, and well… I saw caramel apple milky ways. And then I found myself buying them.

Caramel Apple Milky Way Cookies. Chocolate Chip Cookies with caramel apple milky ways mixed in!

And they were good, but I realized that they would be better if I baked them into cookies. Let’s be real, everything is better when it is baked into a cookie. I took my favorite cookie dough base, and adapted it. I halved it, only having one egg and not wanting to make a trip to the store. I also melted the butter, and added more flour than I normally would- this would make it thicker and also soak up the melted butter which reduces the greasy factor. I added in some chocolate chips I had on hand, just to add a little something else, and some apple pie spice I found at the grocery store. Apple pie spice is a mix of allspice, cinnamon, and nutmeg. If your store doesn’t carry it, feel free to use an equivalent amount of those spices. The spice adds a little something extra you can’t quite put your finger on, and complements the milky way’s perfectly!

Caramel Apple Milky Way Cookies. Chocolate Chip Cookies with caramel apple milky ways mixed in!

I found that with the milky ways, it was easier to chill them and cut the candies in half; this makes them easier to work with and to mix into the dough. The dough is chilled for a few hours before baking. As usual, we pull them out when they’re a little underdone and let them chill on the cookie sheet to ensure maximum softness and chewiness. I found 7 minutes was the perfect time, but if you’re unsure, 8-9 minutes is also good. I don’t recommend baking for 10 or more minutes- I made a few batches at 10 minutes and they still tasted good, they were just a little too brown and crunchy for my taste.

Once I started giving these cookies out to the girls in my dorm, they disappeared within 3 days- they’re that good! I’m glad I only had the small yield (about 15 cookies), I don’t need more of these sitting around! And for the students reading this- they make perfect study food!

Caramel Apple Milky Way Cookies. Chocolate Chip Cookies with caramel apple milky ways mixed in!

5.0 from 1 reviews
Caramel Apple Milky Way Cookies
Author: 
Recipe type: dessert
 
Cookies with apple pie spice and caramel apple milky ways.
Ingredients
  • ½ cup (1 stick) butter, melted
  • ½ C brown sugar
  • ¼ C granulated sugar
  • 1 egg, room temperature
  • 1 C + 3 Tablespoons all purpose flour
  • ¾ Tablespoons apple pie spice
  • ¼ teaspoon baking soda
  • 16 Caramel Apple fun-size milky ways
  • ¼ C milk chocolate chips
Instructions
  1. Mix together butter and sugars. Mix in egg.
  2. Add flour, spice, and baking soda.
  3. Cut milky way candies in half and mix into dough with chocolate chips.
  4. Chill for at least 2 hours.
  5. Preheat oven to 350˚F.
  6. Scoop 2 tablespoon size scoops of dough onto cookie sheet and bake for 7-10 minutes, or until the edges are just golden brown. Let chill for 5-6 minutes on cookie sheet before moving to wire rack to finish cooling.

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