Thick Peanut Butter Chocolate Chip Cookies

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I like my cookies thick, thank very much 🙂 These do not disappoint! Peanut butter and mini chocolate chips come together to form these beauties. Ugh, they are soooo good… just not so good for my thighs (sigh). But maybe that’s why I named these THICK peanut butter chocolate chip cookies, get it?!

Ok, anyways… spring break is around the corner so I told myself I need to slow down the baking of goodies. So here is a perfect last treat to kick us off in the right direction. Plus, Easter is a few weeks away already and some of you give up sweets for lent so…. I’ll spare you the envy with delicious posts until then 🙂 For now, let’s go bake up these thick delights!

Note: This recipe made 1 1/2 dozen cookies and can easily be doubled if need be. Also, make the dough ahead of time because it needs to be refrigerated for 8 hours!

What you will need:

1/2 cup creamy peanut butter
1/4 cup butter at room temp
1/2 cup brown sugar
1 egg
1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup mini semi sweet chocolate chips

In a large bowl, beat together the peanut butter, butter, brown sugar and egg until well combined. Set aside. In another bowl, whisk together the flour, salt, baking soda and chocolate chips. Pour dry ingredients into the wet and stir with a spatula until just combined.

Wrap dough in plastic wrap and refrigerate for 8 hours or overnight.

Preheat oven to 350 degrees fahrenheit and cover a baking sheet with parchment paper. Form dough into balls and place on cookie sheet, then flatten a little bit with your fingers. Bake for 10-12 minutes and cool on a wire rack completely. Store covered at room temperature. Enjoy!

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Triple Chocolate Chip Brownies

 

Yum!!! Milk chocolate, dark chocolate and white chocolate all come together in this chewy, delicious brownie! I found the bag of these morsels at Target. It’s from Nestle.

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There’s the picture, so you can head on over to the store and get these bad boys (err good, delicious, tasty boys!). You can also obviously make cookies with these but when I wanted to bake I wanted to bake something quick. And cookies sometimes can take a while because you can only bake like 8 at a time. This is 18 minutes and you have an entire pan of brownies! So, here we go… start those ovens…

What you will need:

13 x 9 inch bake pan, greased

1 1/3 cup all-purpose flour
3/4 cup unsweetened cocoa
1/2 tsp baking powder
1/4 tsp salt
1 2/3 cups granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
2 Tbsp water
2 large eggs
2 tsp vanilla
10 oz. bag of Triple Chip Morsels

Preheat oven to 350 degrees fahrenheit. In a bowl, whisk together the flour, cocoa, baking powder and salt. Set aside. In another large bowl, stir together the butter, sugar and water. Add eggs and stir until combined. Stir in vanilla. Stir in flour mixture until just combined. Stir in 1 cup of the chocolate chips. Pour evenly into the prepared pan.

Note: The batter is pretty thick. I had to grease my hands and press down to get the batter to the sides and corners of the pan.

Sprinkle the remaining chocolate chips on top. Bake for 18-25 minutes. Allow to cool on wire rack before slicing and enjoying!

Chocolaty goodness!

Mini Double Chocolate Banana Bread

Yes! I feel like I have not been blogging as much as I’d like but this recipe makes me feel ok about it 🙂 Seriously, these little breads are so freaking good and beautiful. I mean… Holy moly. Me and my 3 year old just ate a whole one in about 3 minutes. I have no shame.

Ok, so there are 2 things I need to mention about this recipe. First, I made 4 mini loaves. If you want to make one big one you can, you will just have to bake it longer. Second, I used frozen bananas. I mashed them up as much as I could but they were still so cold when I mixed all the ingredients together. SO… the butter was very clumpy when I poured the batter into the pans and there was nothing I could do about it. However, I think it worked  in my favor because of how delicious these turned out. Obviously use whatever bananas you have, but know that frozen worked great!

Alright, I think that’s it. Let’s go bake…

What you will need:

4 mini loaf pans (or one 9 x 5)

1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 teaspoon baking powder
2 ripe bananas, mashed
2 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1/2 cup unsalted butter at room temp

1/2 cup vegetable oil
1 cup mini chocolate chips

Preheat oven to 350 degrees fahrenheit. Spray the pans with a nonstick spray and then line them with parchment paper. Leave some parchment paper sticking out for easy removal:

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I was able to pull the breads right out! In a bowl, whisk together the flour, cocoa powder, baking soda and baking powder. Set aside. In another bowl, beat together the mashed banana and eggs. Add both sugars and vanilla and beat until combined. Beat in butter and oil. Add in flour mixture and mix until just incorporated. Stir in chocolate chips.

Evenly distribute batter into each pan. Sprinkle more chocolate chips on top if desired. Bake for about 25 minutes for mini pans. Double the time for 1 big one. Allow to cool on wire rack for 15 minutes before removing from pan. Slice, serve and ENJOY!

Store covered for a few days (if they last that long!)

 

 

 

 

 

 

 

 

White Chocolate Chip Cookies 

I know white chocolate doesn’t have as many fans as milk or dark chocolate. But I had some white chocolate chips in my pantry so I thought I’d use them up and make cookies. And I think these are so delicious and a great change from the typical semi-sweet chocolate chip cookies. They would be a perfect treat at a bridal shower because they are gorgeous, the perfect color and something about the taste of white chocolate reminds me of weddings. So, if you are like me and love white chocolate, let’s go make these cookies!

What you will need: 

Cookie sheet lined with parchment paper

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
Dash of salt
5 tablespoons unsalted butter at room temp
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 teaspoon vanilla extract
1 large egg
1 cup white chocolate chips (or melting chips are what I used)

Note: This recipe only made about a dozen cookies so double it if you need to.

Preheat oven to 350 degrees Fahrenheit. In a bowl, whisk together flour, baking soda and salt and set aside. In another bowl, beat together the butter and both sugars until creamy. Add vanilla and egg and beat until smooth. Slowly add in flour mixture until just incorporated. Stir in chocolate chips.

You can refrigerate dough for a bit if desired. Drop by tablespoons on prepared being sheet and bake for about 10 minutes. Allow to cool a wire rack. Enjoy!

Store covered for a few days.

Double Chocolate Banana Bundt Cake

Introducing…. My new KitchenAid mixer! Isn’t she beautiful?! The color is Majestic Yellow. I’m trying to think of a name for her, like Majesty, Mrs. Butter, or Queen… Thoughts? I will let you know once I decide 🙂

On to the recipe. I know this cake isn’t much, and I actually was not going to post it, but it’s the first thing I baked/made using the new mixer so I felt it was a must. Let’s get on with it… pull out those mixers (if you have one) and start baking!

What you will need:

10 cup bundt pan, greased

3 large bananas
2 teaspoons lemon juice
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
2 cups brown sugar
3 eggs
2 teaspoons vanilla extract
1 1/2 cups buttermilk
3/4 cup mini semi-sweet chocolate chips
Powdered sugar for dusting

Preheat oven to 375 degrees. In a small bowl, mash the bananas with the lemon juice. Set aside. In another bowl, whisk together the flour, cocoa, baking soda and salt. Set aside. In the bowl of your mixer, beat oil and sugar until creamy. Add eggs, one at a time, beating well after each addition. Add in vanilla.

Slowly beat in flour mixture, alternating with the buttermilk until just combined. Fold in bananas and chocolate chips.

Pour into prepared pan and bake for 45-55 minutes. Allow to cool in pan on a wire rack for 30 minutes before inverting to cool completely. Dust with powdered sugar if desired. Slice and enjoy!

So gorgeous, right?! I had a piece for breakfast yesterday. Yum yum.

Double Chocolate Bread

I had mini chocolate chips and heavy cream on hand and came up with this bread! Easy to make and delicious but I will make changes in the future when I make it again (noted below). And the reason why this is a bread and not a cake is simply because of the pan used and there’s no frosting. This will definitely satisfy your chocolate craving, though! So let’s go bake a bread…

What you will need: 

9 x 5 inch loaf pan, greased

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Dash of salt
1/2 cup unsalted butter at room temp
3/4 cup granulated sugar
2 eggs
1 cup heavy cream
1/4 cup mini semi-sweet chocolate chips

Note: The ingredients listed above are what I used. But you may substitute buttermilk for the heavy cream. Also, I will use 1/2 cup vegetable oil instead of butter next time because this bread was very dry.

Preheat oven to 350 degrees fahrenheit. In a bowl, whisk together the flour, cocoa, baking powder, baking soda and salt. Set aside. In another bowl (or bowl of your electric mixer), beat butter (or oil) and sugar until creamy and smooth. Add eggs, one at a time, beating well after each addition. Slowly add in the flour mixture, alternating with the heavy cream. The batter will be quite thick. Pour into prepared pan and smooth out evenly.

Bake for 20 minutes. Sprinkle the chocolate chips on top and bake for another 30-35 minutes or until a toothpick comes out clean. Allow to cool for 20 minutes before removing from pan and then cooling completely on a wire rack.

It was pretty tricky to get it out of the pan since you can’t flip it or you would smash all the chocolate chips. So I used a knife on one end and a spatula on the other and gently lifted it out.

Enjoy!

Lemon White Chocolate Chip Cookies

I made these a couple years ago before I had a blog. I can’t believe it’s taken me this long to make them again! I love everything lemon and these are so perfect for summer. Well, really anytime, but holy delicious they are so good. They are soft and light and the white chocolate chips really take them to another level. So let’s get started!

What you will need:

Cookie sheet lined with parchment paper

1 2/3 cups all-purpose flour
1/2 teaspoon baking powder
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
3/4 cup unsalted butter at room temp
1/2 cup granulated sugar
1/3 cup packed brown sugar
1 large egg
1 teaspoon lemon extract
1/2 teaspoon vanilla extract
Zest from 2 lemons
1 1/2 cups white chocolate chips

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together flour, baking powder, cornstarch and salt. Set aside. In another large bowl (or bowl of your electric mixer), beat butter and both sugars until light and fluffy. Add egg, both extracts and lemon zest and beat until combined. Slowly add in flour mixture until combined. Stir in what chocolate chips. Refrigerate dough for at least 15 minutes.

Drop cookie dough by spoonfuls on prepared cookie sheet and bake for 10 or 11 minutes. Allow cookies to cool on cookie sheet for 1 minute before transferring to a wire rack to cool completely. Enjoy!