Peanut Butter Cup Chocolate Chip Cookies

Peanut Butter Cup Chocolate Chip Cookies

Peanut Butter Cup Chocolate Chip Cookies

Is everyone ready for the big game this weekend? I’m still putting the finishing touches on my Super Bowl menu, but I know for sure that we will have plenty of chicken wings, barbecue meatballs, and chips & dip to munch on while we watch the game.

Oh yes, and to satisfy our sweet tooth’s, I made a batch of super-sized Peanut Butter Cup Chocolate Chip Cookies. This is a basic chocolate chip cookie recipe, but I folded a large amount of mini peanut butter cups into the dough, in addition to semi-sweet chocolate chips.

The cookies are big, soft, chewy, and because they’re so chock-full of peanut butter cups and chocolate chips, we’re guaranteed to get a gooey nugget of sweetness in every bite.

Have a wonderful weekend everyone, and for you football fans out there – have fun watching the game!

~Enjoy~
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Peanut Butter Cup Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
2 large eggs
1 1/4 cups semi-sweet chocolate chips
1 1/4 cups Reese’s Minis Peanut Butter Cups

Directions:
Preheat oven to 350 degrees.

In a small bowl, combine flour, baking soda and salt; set aside.

Beat butter, granulated sugar, brown sugar and vanilla extract in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Fold in chocolate chips and peanut butter cups.

Drop by large cookie scoopfuls onto ungreased baking sheets.

Bake for 9 to 11 minutes, or until golden brown.

Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes approximately 40 big cookies.

(To print this recipe, click on the ‘Print & PDF’ button below)

Peanut Butter Chocolate Chip Oatmeal Bars

Peanut Butter Chocolate Chip Oatmeal Bars

Peanut Butter Chocolate Chip Oatmeal Bars

I had an unexpected day off from work today due to warm weekend temperatures and rain. I know some of you are probably scratching your heads wondering why that is. Well, the temperatures warmed up into the 40′s and we had pouring rain pretty much all weekend. All that water combined with cool evening temperatures turned many of the streets into skating rinks today, which made driving conditions pretty hazardous. For safety’s sake, they decided to close schools and college campuses for the day, which gave me the day off.

I spent most of the day catching up on household chores, but since the last of the Lemon Chocolate Chip Pound Cake that I made right before the weekend had been gobbled up last night, I also took some time to whip up a batch of these Peanut Butter Chocolate Chip Oatmeal Bars.

You could say that our current weather conditions inspired me to make these bars. As I look up at the nearby mountain range, I can see that a lot of the snow has melted as a result of our 40+ degree weather. The lack of snow makes the mountains look rather inviting, and I think these bars would be the perfect snack to squirrel away in my backpack to take on a afternoon hike. If it wasn’t so rainy and windy outside, I’d probably be up there right now.

~Enjoy~
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Peanut Butter Chocolate Chip Oatmeal Bars

1 1/2 cups all-purpose flour
2 cups quick cooking oats
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened
3/4 cup peanut butter
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 eggs
2 teaspoons vanilla extract
3/4 cup semi-sweet chocolate chips

Directions:
Preheat oven to 325 degrees. Grease and flour a 13 x 9-inch baking pan.

In a medium bowl, combine the four, oatmeal, baking soda, and salt; set aside.

In a mixing bowl, cream together the butter, peanut butter and sugars. Add eggs one at a time and blend until well incorporated. Add the vanilla and mix well.

Slowly add the dry ingredients into the batter until well combined. Fold in chocolate chips.

Spread the batter into the prepared pan.

Bake for 20-25 minutes, or until the bars are slightly browned and a toothpick inserted into the center comes out clean.

Remove from oven and place pan on wire rack to cool. Cut into squares.

Peanut Butter Chewy Brownies

Peanut Butter Chewy Brownies

Peanut Butter Chewy Brownies

Hi Everyone! Sorry I’ve been absent for awhile, but I was feeling under the weather a couple weeks ago, and during that time I started reading a really good book. It turned out that it was the first book of a trilogy, and the story was so good that I couldn’t stop reading until I finished the whole series.

So, let me catch you up on what’s been happening here the last couple of weeks. It snowed, then the snow melted. It snowed again, then melted again. Then it got really, really cold. (It’s currently 14 degrees as I sit writing this) Oh, yes… and I made these delicious Peanut Butter Chewy Brownies – Twice! I made one batch earlier this week for my family, and I made a second batch for a potluck at work yesterday.

This recipe comes from the Spring 2012 “Penzeys Spices” catalog. If you haven’t heard of Penzeys, I encourage you to check them out. They have a very wide variety of spices at very reasonable prices. (hey, that rhymed) Their free catalog also includes mouth-watering recipes, like these brownies. My mom clued me in to this catalog, and I’m very grateful that she did. It’s one of my favorites. Thanks, Mom!!

~Enjoy~




Peanut Butter Chewy Brownies
(recipe from Penzeys Spice catalog)

1/2 cup peanut butter
1/3 cup softened butter
2/3 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
1/2 cup chocolate chips for topping

Directions:
Preheat oven to 350 degrees. Grease a 9×9 or 8×8 pan.

In a medium bowl, cream together the peanut butter and butter. Gradually blend in the white sugar, brown sugar, egg and vanilla; mix until light and fluffy.

In a separate bowl, combine the flour, baking powder, and salt. Stir into the peanut butter mix. Fold in 1 1/2 cups chocolate chips until they are spread throughout. Spread into the pan and bake at 350 degrees for approximately 25-35 minutes, depending on the type of pan used; a toothpick should come out clean.

Remove from oven, sprinkle with remaining chocolate chips. Allow to cool completely before cutting into squares.

Serves: 16

Chewy Coconut Peanut Butter Chocolate Chip Bars

Chewy Coconut Peanut Butter Chocolate Chip Bars

Chewy Coconut Peanut Butter Chocolate Chip Bars

Sorry I’ve been a bit scarce lately, but we’ve been having absolutely beautiful weather here, and I’ve been busy getting things cleaned up outside, and also getting my flower and vegetable seeds planted. It’s still too cold to plant outdoors, so I have to start my plants indoors and then transfer them outside when the threat of frost has passed. I already have little lettuce sprouts poking up out of the soil, which is so exciting.

Since I’ve been busy with other things and haven’t baked in a while, I decided to turn the oven on and make these wonderful Chewy Coconut Peanut Butter Chocolate Chip Bars. Wow, that’s a long title. They should be named, Everything But The Kitchen Sink Bars… because that’s pretty much what they are.

The bottom crust of the bars are crisp and light, and the filling is soft, chewy, and packed with coconut, peanut butter and chocolate. They are utterly irresistible and I should know… I’ve already eaten way more than my share. :)

~Enjoy~




Chewy Coconut Peanut Butter Chocolate Chip Bars

Crust:
1 cup all-purpose flour
1/3 cup granulated sugar
1/2 cup cold butter

Filling:
2 eggs
1/2 cup corn syrup
1/2 cup granulated sugar
1/2 cup peanut butter, creamy or crunchy
1/2 cup flaked coconut
1/2 cup semisweet chocolate chips
1/2 cup peanut butter chips

Directions:
Preheat oven to 350 degrees. Grease and flour a 13 x 9-inch baking pan.

For the crust: in a medium bowl, combine the flour and sugar; cut in the butter with a pastry blender until the mixture is crumbly. Press mixture into prepared baking pan. Bake for 14-16 minutes, or until lightly browned.

For the filling: in a large bowl, beat the eggs, corn syrup, sugar and peanut butter until smooth. Fold in the coconut, chocolate chips, and peanut butter chips. Pour over crust. Return to the oven for 15-20 minutes, or until golden.

Remove from oven and cool on a wire rack. Cut into bars.

Peanut Butter and Jelly Thumbprint Cookies

Peanut Butter and Jelly Thumbprint Cookies

Peanut Butter and Jelly Thumbprint Cookies

♬ “It’s peanut butter jelly time!!! Peanut butter jelly time!!! Peanut butter jelly time!!!
now Where he at? Where he at? Where he at? Where he at?
Now There he go, There he go, There he go, There he go

Peanut butter jelly, Peanut butter jelly, Peanut butter jelly, Peanut butter jelly

Its Peanut butter jelly, Peanut butter jelly, Peanut butter jelly with a baseball bat
Its Peanut butter jelly, Peanut butter jelly, Peanut butter jelly with a baseball bat” ♬

Some of you may recognize the above lyrics from a classic YouTube video of a banana dancing to the song “Peanut Butter Jelly Time” by the Buckwheat Boyz. It was also featured in an episode or two of Family Guy. This is a song that is sung pretty frequently in my house – partly because it’s a fun song to sing, and partly because my family loves peanut butter and jelly.

Since I know my family has a fondness for peanut butter and jelly, and I hadn’t made them any treats with peanut butter and/or jelly in them for awhile, I decided to make them these Peanut Butter and Jelly Thumbprint Cookies today.

These cookies are really easy to make, and you can use any flavor jam you like. They taste absolutely delicious alone, or paired with a tall, cold glass of milk.

~Enjoy~




Peanut Butter and Jelly Thumbprint Cookies

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup peanut butter, creamy or chunky
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
1/2 cup seedless blackberry jam (or any flavor jam you prefer)

Directions:
Preheat oven to 325 degrees. Line cookie sheets with parchment paper.

In medium bowl, combine flour, baking soda and salt; set aside.

In large bowl, beat butter, peanut butter and sugars with an electric mixer until well blended. Add egg and vanilla extract. Gradually stir in flour mixture; blend well.

Shape dough into 1-inch balls. Place on cookie sheets 1 1/2 inches apart. Using thumb, make a small depression in center of each ball.

Bake for 9-11 minutes, or until golden brown. Cool on cookie sheet for 1 minute. Remove to wire rack to cool completely.

In a small bowl, microwave jam for 20-30 seconds. Stir until jam is smooth. Place 1 teaspoon of jam in the center of each cookie.

Makes approximately 3 1/2 dozen cookies.

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