A match made in heaven? I think so.
Seriously, throw a peanut butter cup in anything and it becomes just a bit better. It’s your basic chocolate chip cookie recipe and store-bought Reese’s Peanut Butter Cups (honestly, if you’re super lazy you can buy packaged or refrigerated cookie dough and I doubt anyone would notice..or care for that matter)
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 2 sticks of butter, softened
- 3/4 cup packed light brown sugar
- 2 eggs
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups of semi-sweet chocolate chips
- Reese’s Peanut Butter Cups (you’ll need about 20 of them)
- Preheat oven to 375F
- Combine all ingredients to make the cookie dough (besides the Reese’s). Mix well until fully incorporated.
- Take a tablespoon of the dough and roll it into a ball. Place the Reese’s on top and press into the dough. Then take another tablespoon of dough and cover the exposed side of the Reese’s.
- Make sure all parts of the peanut butter cup is covered with dough. Place on baking sheet.
- Bake for 7 minutes
- Let it cook and…enjoy!
These are pretty much just everything I love (peanut butter, chocolate chips and marshmallow) smashed into one awesome little cookie. Enjoy!
- 1 cup peanut butter (creamy or chunky both work)
- 1 cup sugar
- 1 egg
- 1 teaspoon baking soda
- 1/2 teaspoon vanilla
- A dash of salt
- 1/2 cup chocolate chips
- 1 cup mini marshmallows
- Preheat oven to 350F
- Cream peanut butter and sugar until completely mixed
- Mix in egg, baking soda, vanilla, salt.
- Fold in chocolate chips and marshmallows.
- Bake for 7 minutes
- Let cool completely (at least 30 minutes) so the marshmallow pieces can harden.
*Makes around 14 cookies
I wish I could take credit for this because it’s kind of uhh..brilliant…BUT this is the brain child of Kris over at Young Married Chic.
I can’t lie, I had my doubts about this one. I wasn’t convinced that chick peas could be transformed into anything resembling cookie dough but I was pleasantly surprised. I’m a huge fan of this snack because it was easy to make, required minimal ingredients and because it satisfied my sweet tooth without completely jumping off the healthy bandwagon I’ve been on lately.
You can find the recipe here.
Likeeeeeeee…I don’t even know how to describe how good these are. I made these for my friend Anna’s Christmas party and it took everything in me not to eat them all on my own.
I chose to use the holiday Oreos because I’m
corny festive and thought they looked pretty. These are super easy to make and a crowd pleaser.
Enjoy and HAPPY HOLIDAYS!
- 1 box brownie mix
- 1 package Holiday Oreos
- 1 cup of creamy peanut butter
- (any other ingredients required for brownie mix)
- Preheat oven to 350 degrees
- Spread about a teaspoon of peanut butter over every Oreo top. Stack two Oreos on top of each other until all in the package are gone.
- Place stacked Oreos in muffin tins (use foil or paper cupcake wrappers otherwise it’ll be too hard to remove from muffin tin)
- Mix brownie batter according to instructions on package.
- Spoon 2-3 tablespoons of brownie batter into muffin tins over the Oreos.
- Bake for 16-18 minutes.
- Let cool for at least an hour before devouring!
I just love these ANDDD they’re small enough that you can eat a lot of them and not feel super fat…kind of.
Here’s how you do it:
- 1 1/2 cups creamy peanut butter
- 2 tablespoons unsalted butter
- 1/4 teaspoon sea salt
- 2 cups confectioners sugar
- 1/2 cup crushed pretzels
- 1 tablespoon heavy cream
1. Uhh..mix them all together.
2. Roll into balls
Nom, Nom, Nom.
These are really fun, easy to make, and perfect for Halloween! One of my very best friends, Leslie Darden, made these once when we were still in college and I fell in love. Waistband Warning: Make these when you have friends around because they’re addictive and you WILL eat them ALL. The recipe below is for the circle shaped ones…the ghosts are made using a package of Nutter Butters instead of the peanut butter stuffed Ritz Crackers. Use mini chocolate chips for the eyes.
- 4 Sleeves of Ritz Crackers
- 1 Jar of Peanut Butter
- 1 12-ounce package milk chocolate chips
- 1 12-ounce package white chocolate chips
- Spread a generous amount of peanut butter on a cracker then take another (non-peanut buttered cracker) and make a sandwich.
- Repeat this until all the crackers are gone.
- Melt the white chocolate in a microwave safe bowl in 30 second increments (be careful you don’t burn it!), do the same for the milk chocolate chips.
- Dip your cracker sandwiches in the melted chocolates and set on a cooking sheet covered in aluminum foil or wax paper.
- Let the crackers cool completely..if you’re impatient like me, pop them in the freezer and they’ll be good to go in like 20 minutes.
Thanks Leslie! Muuuhhaha
It’s another rainy Friday night in New York City…shocker…butttt, since I pretty much use rain as an excuse to bake I’m not too bummed about it. I heard about this recipe a while back so on the way home from the gym I picked up a pack of marshmallows and peanut butter to try it out.
- 1 Large Egg
- 1 bag of mini marshmallows
- 1 cup creamy peanut butter
Step 1: Preheat oven to 350 degrees
Step 2: Heat the bag of marshmallows over medium low heat until completely melted. Make sure you stir frequently to keep from burning.
Step 3: Let the mallow mix cool until it gets to room temperature (about 10 minutes)
Step 3: Mix in egg and peanut butter. Mix it gently so you can still see the pretty little swirls of marshmallow
Step 4: Line a baking sheet with parchment paper and scoop cookie dough on to the sheet
Step 5: Bake for 10-12 minutes then let it cool for about 5 minutes, the cookies flatten a lot because there’s no flour so I like to fold up the sides of the cookie into the middle..peep the picture:
So there you have it. 3 simple ingredients make this pretty awesome cookie. Easy, cheap, delish.