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.
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.
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.
These easy, three-ingredient treats are a hybrid of candy and no-bake cookies and are perfect for Easter!
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.
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 Cupcakes with peanut butter buttercream, topped with a pretzel.
My grandparents gave me the Cooks Illustrated Baking Book for Christmas, and this is the first recipe I made from it- and it’s a winner. (Of course it is, it’s America’s Test Kitchen!) However, being me and a food blogger, I couldn’t just let the recipe be as is- I had to change it up a bit! The original recipe calls for the butter and sugars to be creamed together. Well, I’m a bit lazy and didn’t want to drag out the stand mixer, and I knew I would need to make the frosting as well, so no stand mixer it was. I melted the butter on the stove and stirred in the chocolate and sugar.
I then mixed together the dry ingredients (flour, baking soda, and salt), mixed in the wet ingredients (sugar, butter, and cocoa alternated with a mixture of milk and vanilla), added eggs, and bam! 2 bowls and a measuring cup, 7 minutes, and we have a cupcake batter, which is baked for 20 minutes. It’s just as easy as a cake mix!
The buttercream is the same frosting used for my death by peanut butter cookies, and is just as easy to make! I wanted to make some chocolate covered pretzels for the cupcakes, but again… got lazy and didn’t want to walk to the store to get melting chocolate, so I just stuck on plain pretzels. They’re just as good!
Taste breakdown: The cupcakes are soft, fluffy, and moist- no dense or dry cupcakes here! The frosting is sweet, but not too sweet. The trick is to use salted butter, add a dash of salt, and to use just enough confectioners sugar to add body, but not too much to make the frosting too sweet.
The recipe is originally for a two layer chocolate cake, and will make around 17 cupcakes.
Make these for your NYE party, or blaze ahead into the new year enjoying cupcakes and sweets! (All in moderation, of course.)
Chocolate Peanut butter cookies made with five simple ingredients.
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!
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.
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?
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.
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.
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!
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.
Silky peanut butter filling with peanut butter cups and a chocolate ganache.
Remember a few weeks ago when I made my chocolate chip cookie brownie pie? That was excellent for chocolate lovers, now it’s time for us peanut butter lovers! I don’t like wasting ingredients I buy for food, and I was really craving peanut butter. Honestly, I’m usually graving the heavenly stuff, but this time was intense. So I stocked up on peanut butter, grabbed a bag of mini peanut butter cups, and whipped up a pie.
It’s incredibly easy, and comes together in one bowl. Simply mix together peanut butter, butter, sugar, an egg, and a touch of flour to create an intensely peanut butter flavor filling and pour it over a crust with some peanut butter cups. Death by peanut butter, anyone? I used those bite size peanut butter cups, but feel free to chop up some full size cups if you have those on hand already.
My roommate, not being as much of a fan of peanut butter as I am, requested a chocolate topping, so I also made a quick ganache in the microwave. Honestly, it was kind of an accident that it became a ganache. I intended to have a chocolate drizzle, so I melted chocolate chips and added some milk to thin it out and to keep it from becoming a goopy mess. I ended up with what looked like a glaze, that eventually set up into a nice ganache that you can just eat with a spoon. (We may or may not have actually done that…)
This pie is incredible, and only takes less than 30 minutes to make. It’s perfect for when you need a quick dessert for your family dinner or to take to a potluck. Dress it up with sprinkles for halloween, or make it to change things up from apple and pumpkin pies at your thanksgiving dinner!
Roll out pie crust and fill with peanut butter cups.
Preheat oven to 350˚F.
Melt together butter and peanut butter in the microwave. Add in sugar, flour, and egg.
Pour over peanut butter cups.
bake for 15-20 minutes, until edges are pulling away from crust and a toothpick can be inserted into the middle and come out clean.
While pie is baking, make the ganache. Place chocolate chips and milk in a microwave safe bowl. Heat for 30 seconds and stir until smooth; you may need to heat for another 15-30 seconds. It will be quite thin at first, but will thicken as it sits. Drizzle over cooled pie before serving.
Seven Layer bars with peanut butter, Oreo cookies, Mini Marshmallows, Chocolate Chips, and Popcorn.
So… I know you all just read that and are now thinking “Faith… what were you thinking when you developed that recipe? I’ll tell you what I was thinking. I had a bunch of stuff in my cabinets that I wanted to get rid of. I wanted 7 Layer Bars. They fit together wonderfully.
We start with a graham cracker crust, and top with melted peanut butter. You must spread the peanut butter carefully- it sinks into the crust a little and if you spread too quickly, you’ll pull the crust apart. Learn from my mistakes! On the peanut butter goes a few Oreo’s broken in half, marshmallow bits, chocolate chips, popcorn, and it’s all topped with a can of sweetened condensed milk.
If you’ve never baked with sweetened condensed milk, and you’re anything like me, you probably are a little weirded it out by SCD. Milk… in a can? I know, I know. It’s kind of weird. Just don’t think about what it is, and pour it over your bars and bask in the ooey, gooey, chewiness it adds to the bars. And don’t accidentally eat a whole spoonful of it before the bars bake… not that I did that. (Grossest thing ever!)
These bars are ooey, gooey, chewy, and moist. They’re perfect for when you have a bunch of random things sitting in your cupboards that you need to get rid of, and they’re totally customizable! Do you eat a lot of peanut butter, so you don’t want to use the last bit of your jar, but have a jar of butterscotch that no one is using? Just just butterscotch instead of the peanut butter layer! Feel free to use a different type of cookies if you’re not an Oreo fan, and and potato chips can work in place of the popcorn.
Preheat oven to 350˚F. Line a 7×11 pan with aluminum foil and spray with baking spray.
crush graham crackers in a plastic bag and mix in a small bowl with melted butter. Press into bottom of prepared pan.
Melt the peanut butter and spread on graham crackers. Top with Oreo cookies broken in half, marshmallows, chocolate chips, popcorn, and sweetened condensed milk.
Bake in preheated oven for 30-35 minutes (Until the middle doesn’t “jiggle” when you move the pan); after 15 minutes top with foil to keep from browning. Let cool completely before cutting and serving.
Similar to your classic Peanut Butter Cookies, these cookies are make with cheesecake instead of butter, creating a smoother, thicker, texture.
These cookies have been a long time coming. I’ve had the idea floating around in my head for a few weeks and finally made them. It’s really a simple concept- simply substituting butter for cream cheese in your cookies to give a completely different flavor and texture. I was scared to do this for a while because I don’t know a lot about recipe development and baking science quite yet, but I got lucky and this recipe worked out on the first try!
Cream cheese adds so much to cookies, it’s wonderful- and I don’t even like cream cheese! These are the thickest and most moist cookies I have EVER made. Something I’ve learned through baking so many cookies is that you can use almost any fat in cookies. I say almost because I get the feeling that if you used oil in your cookies, you’d get a goopy, brownie like mess… which doesn’t sound too bad, does it?
These are my favorite cookies I’ve ever made. I know, I say that with every cookie post. I guess that means I just like cookies! (Or that I’m getting better at making cookies, which is also a possibility.) But I love how thick they bake up; how moist the cream cheese keeps the cookies, and how little they spread.
Because cream cheese is sweeter than butter, I reduced the sugar. Most cookie recipes I have call for 1.5 C of sugar, and I reduced that to 1 C. I kept the ratios almost the same- I wanted moist cookies that don’t spread a lot, so I added more brown sugar than white. These cookies use only 1/4 C of white sugar, which isn’t much to induce spreading. I suggest pressing down slightly with your hand before baking if you want a flatter cookie rather than a mound of a cookie.
I plan on doing more baking with cream cheese… it’s not a skinny or healthy thing, but summer is my time to indulge before going back to school. So indulge with me. Treat… Yo’Self. (is that getting old yet?) Besides, cream cheese just adds soooo much to cookies! Try substituting it with my classic chocolate chip cookies, or in my s’mores cookies! Mmmm… cream cheese s’mores… I may need to make that next!
8 oz (1 Cup) Cream Cheese (Full fat, not Neufchatel or low fat)
¾ C Creamy Peanut butter
¾ C Brown sugar
¼ C granulated sugar
1 tsp vanilla extract
2 C all purpose flour
1 tsp salt
1 tsp baking soda
Cream cream cheese peanut butter, sugars, and vanilla. Add in eggs one at a time.
In a medium bowl, mix together flour, salt, and soda. Mix into wet ingredients.
Let chill 1 hour and up to two days.
Preheat oven to 350˚F.
Scoop 2 tbs size balls onto cookie sheets. Bake for 8-10 minutes, or until edges are golden brown. (Even if the middles look overdone, they will continue to cook and set up as they cool.) Let cool on cookie sheets for 5 minutes before transferring to a wire cooling wrack.
Cookies will keep for 2 weeks. Store in an airtight container.
You all know how much I love peanut butter. I think I’ve made that perfectly clear with the sheer number of recipes I’ve made featuring the stuff. But without fail, every time I post a recipe with peanut butter I get a comment saying “this looks so good, but I/my brother/husband/child is allergic to peanut butter!” So I’ve decided to branch out and create recipes with other nut butters to include everyone!
First step: get my hands on almond butter. Holy cow, this costs $7? No way, José! I’m going to save money and make my own! A jar of almonds only costs $3-$5; much more cost effective! Making almond butter is almost exactly the same as making peanut butter- place nuts in food processor. Blend. Done. However, I found that almond butter was much clumpier and dryer than peanut butter, so I added in 1/4 c of oil to make a smooth, buttery, blend- just the way I like my peanut butter.
And this stuff is good! While I still prefer my peanut butter, Almond butter is just as good and a wonderful substitute for peanut butter. I don’t recommend substituting this almond butter for peanut butter in peanut butter cookies because it could cause the cookies to be too dry and crumbly. However, feel free to substitute it in buttercream frostings, stuffed brownie bars, or flavoredpeanutbutters!
Homemade Almond Butter
A Pixiedustkitchen Original
1 14 oz jar of peanuts
1/4 C Canola oil
Place nuts in canister of food processor and blend until smooth and sticky. Add oil and blend until smooth and buttery, resembling peanut butter.
Transfer to airtight canister to store for up to a month.
Stay tuned for a recipe featuring homemade almond butter!
So I like, really love AverieCooks. I mean, how can you not? Averie just wrote a cookbook, and it is entirely, 100% about peanut butter. THAT’S TOTALLY RAD, Y’ALL. I just ordered it and I’m super duper excited to get it. I would have ordered it earlier, but $300+ dental bills kind of ate all my money this summer.
What I’m trying to say is that Averie really likes peanut butter, and makes about 1,000,000 different types, like cinnamon white chocolate, mocha, trail mix, cookie butter, and 27 others in her cookbook and blog. That’s what inspired me to make this Mexican Chocolate Peanut Butter. I love flavored peanut butter, and decided to come up with a new flavor to try. This is wonderful on muffins or other sweet breads.
Mexican Chocolate is often defined as having cinnamon, vanilla, and almonds mixed in, so I added Cinnamon, Vanilla extract, and almond extract. Almond extract can be found in the baking aisle of grocery stores, right next to the vanilla extract. You can also find it at most craft supply store in the cake decorating section. If you don’t have almond extract, that’s okay. Just add a touch more vanilla or omit it entirely.
The best part of this is that it’s totally customizable to taste. Want some more spice? Add more cinnamon. Not chocolately enough? Add another 1/4 cup of chocolate chips. And for those of you with peanut allergies, you can make this with almonds! You may want to add some neutral tasting oil though, as almonds are naturally dryer nuts.
Homemade nut butters are a wonderful blank palate for different combinations of flavor and a easy, perfect, way to start getting creative in your kitchen.
Mexican Chocolate Peanut Butter
16 oz peanuts (or nut of choice)
1/2 C chocolate chips
2 tsp ground cinnamon
1 tsp vanilla extract
1/2 tsp almond extract
Place nuts in canister of food processer and blend until a smooth liquid. Add Chocolate chips and blend until combined. Add vanilla, cinnamon, and almond extract.
Pour into an airtight container. Peanut butter will stay as a liquid when stored at room temperature and solidify when refrigerated.