Peanut Butter Chocolate Chip Cookie Bars


Or squares. Whatever you want to call them. These are SOOOO good. Obviously. Peanut butter and chocolate is the best and is my husbands favorite. Every time I ask him what he wants me to bake next, his response is “something with peanut butter.” Ok, honey. You have spoken and I delivered.

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I had to do SOMETHING for him. We just celebrated our 8th wedding anniversary and he had flowers delivered to me (pictured in the background). So romantic! He doesn’t do that too often so when he does, I get so surprised. Good job, babe, good job ❤

I feel like this is a great bake for fall and even for Christmas. If you do a cookie exchange, definitely bake up a batch of these and add them to your dish! Yes, I’m already talking about Christmas and it’s not even Halloween yet, but us bakers like to plan, am I right?!

So… here we go. Your go to bake/dessert for the next 2.5 months 😉

What you will need:

13 x 9 pan, greased

1 1/2 cups all-purpose flour
1 teaspoon baking soda
Dash of salt
1/2 cup unsalted butter at room temp
1 cup light brown sugar
1/4 cup granulated sugar
3/4 cup creamy peanut butter
2 teaspoons vanilla extract
1 large egg
1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together flour, baking soda and salt. Set aside. In another large bowl, beat butter and both sugars until smooth and creamy. Add in peanut butter and beat until combined and creamy. Add in vanilla and egg and beat until combined. Beat in flour mixture slowly until just combined. Stir in chocolate chips.

Pour into your prepared pan and even out the top and edges. Bake for about 20 minutes. Cool completely before cutting. Enjoy!

Store covered at room temp or in the fridge.

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Simple Shortbread Cookies

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I can’t believe I don’t have a shortbread recipe on this blog yet! I seriously thought I did because I’ve made these a few times and they are so good! These are so simple to make and a great cookie to be creative with! Get the kids involved! Make different shapes! Use different toppings!

I have another shortbread cookie recipe that I will post another time. They have a more “Christmas” flavor if you know what I mean. Also, with this recipe, feel free to substitute a tablespoon of milk for lemon juice for a more lemony flavor. Or orange zest! Oh man! Now I want to make these again…. But that’s what I love about simple recipes like this one. You can add whatever you want to make it your own and change it up.

For now, this is the recipe I used. Have fun!

What you will need:

2 cups all-purpose flour
1/4 teaspoon baking powder
Dash of salt
1 cup unsalted butter at room temp
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 tablespoons milk
Different toppings or sprinkles. I used Wilton candy melts in chocolate (brown) and red.

In a bowl, whisk together the flour, baking powder and salt. Set aside. In another bowl, beat together sugar and butter until creamy and smooth. Add in vanilla and milk until just combined. Slowly beat in flour mixture until dough is formed. Separate dough into 2 equal rounds and wrap with plastic wrap. Refrigerate for 1-2 hours.

Preheat oven to 350 degrees Fahrenheit. Take out one ball of dough and roll it out on a floured surface until just over an 1/8 of an inch thick. Cut out desired shapes and place on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until just browned on the edges. Continue until you use up all the dough. Allow to cool on a wire rack before decorating.

Enjoy!

 

Icebox Cake

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Or Zebra Cake as my son and I call it. I got a recipe card for this in our last Hello Fresh delivery and of course I had to try it. Only 2 ingredients?! Come on! So easy, and a no bake dessert at that. Awesome!

Oh and Hello Fresh is a food delivery service just like Blue Apron (which we also use). They send you pre-portioned ingredients for 3 meals for you + 1 or 3 depending on family size. It’s great! Definitely check them out 🙂

Back to this cake… it really is so delicious and so easy to make but also very filling! I made my own whipped cream which is way better than Cool Whip in my opinion. And that’s also so easy. I will share the recipe in this blog post. So, before going in there are 2 things you need to know: first is that it needs to be refrigerated for at least 8 hours or overnight before serving. A great dessert to make the day before. Second is that you need a springform pan. So before attempting this recipe, make sure you have time and the correct pan.

Let’s get to it…

What you will need:

8 or 9 inch springform pan

3 cups cold heavy cream
6 tablespoons powdered sugar
2 teaspoons vanilla extract
(2) 9 oz packages of chocolate wafter cookies

I used these

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To make your own whipped cream, in a cold metal (or glass) bowl, whisk all first 3 ingredients until stiff peaks form. It took me literally 5 or 6 minutes, my arm was hurting! It takes a while but it’s so worth it.

Once your whipped cream is made, evenly spread 1/2 cup on the bottom of the pan. Next, evenly place the wafer cookies on top of the whipped cream layer. Continue making layers like this making sure you end with whipped cream. I did 4 layers of cookies but could have probably done another one. Cover with plastic wrap and refrigerate for at least 8 hours. Tip: Feel free to break cookies the fill in any gaps.

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When ready to serve, carefully remove sides of pan. Use a warm knife to cut and rinse off after every slice for smooth edges. Enjoy!

Store covered, in the fridge.

Kolachki?

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Yes, the question mark should be there because I’m not sure if I should even call these cookies Kolachki. They are supposed to be like little blankets but they came apart within 2 minutes in the oven. I’m not a perfectionist so when my baking goes wrong, I still want to post about it and give tips on how to not make the same mistakes.

These cookies are very easy and super yummy. Typically, you will see them around Christmastime but I never made them before so here I am! In May (my favorite month by the way because my birthday is next week). 😉 I will definitely make them again and do it right. I felt rushed when making these for some reason. So I will tell you what I did wrong and I can count 2 major things; 1. I rolled out the dough too thick. Always a problem for me, I’m not a pro at rolling out dough. 2. I used too small of a cookie cutter. It should be more like a 3 inch square and I used a circle that is 2 inches. So I guess that is really 3 things.

Here is the recipe! Literally 5 ingredients. So easy, just don’t make the same mistakes I did. Go turn on your oven.

What you will need:

Cookie sheet lined with parchment paper

1/2 cup unsalted butter at room temp
3 oz. cream cheese at room temp
1 cup all-purpose flour
Fruit preserves for filling
Powdered sugar for dusting

Note: This recipe can easily be doubled if you need more than 15 cookies. Also, use preserves and not jelly. Jelly has a different consistency that just doesn’t work when baked.

Here are the preserves that I used:

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In a large bowl, beat together the butter and cream cheese until nice and smooth. Add flour and beat until just combined. This is your dough. Wrap in plastic wrap and put in the fridge for an hour or 2.

Preheat oven to 350 degrees fahrenheit. On a lightly floured surface, roll out chilled dough to 1/8 of an inch thick. Cut out with 3 inch (preferably square) cookie cutters. Place cookies on prepared cookie sheet. Drop 1/2 teaspoon of preserves on each cookie. Tightly wrap the end corners around the filling:

I was hoping my cookies were going to stay like that but alas, they did not. They look so cute! Like little baby Jesus’ wrapped up 🙂

Bake for about 12 minutes. Cool on wire rack completely. Dust with powdered sugar and enjoy! Store covered.

 

Mini Reece’s Pieces Chocolate Chip Cookies 

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These may be my favorite cookie. Peanut butter and chocolate, a match made in heaven. The dough is so amazing and the finished bake is a chewy, peanut buttery goodness! Reece’s is my husbands favorite candy so when I bake, I try to please him as much as possible so he’ll eat what I make. Otherwise, I end up eating it all! Or I have to give some to friends/neighbors.

Anyway, these were a hit in our house! The recipe makes a lot of cookies but can easily be halved if you don’t want to make so much. So, go put on those aprons and let’s BAKE!

What you will need:

Cookie sheet lined with parchment paper

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
Dash of salt
1/2 cup unsalted butter at room temp
1/2 cup vegetable oil
1 cup light brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup crushed mini Reece’s Pieces
1 cup semi-sweet chocolate chips
More mini Reece’s Pieces for the tops of the cookies

Tip: To crush the Reece’s, just put in a ziplock bag and bang away with a rolling pin or the smooth side of a meat mallet.

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together flour, baking soda, baking powder and salt. Set aside. In another large bowl, beat together the butter, oil and both sugars until you reach a nice, smooth consistency. Beat in both eggs until combined. Beat in vanilla. Slowly add in flour mixture and beat until just combined. Stir in crushed Reece’s and chocolate chips.

Drop by rounded tablespoons onto prepared cookie sheet. Press about 10 mini Reece’s pieces onto the tops of each cookie. Bake for about 8 minutes. I made pretty big cookies so I needed more like 9 minutes. Allow to cool for a minute on bake sheet before transferring to a wire rack to cool completely. Store covered. Enjoy!

 

Butterfinger Cookies

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Nestle Butterfinger Baking Bits Cookies to be exact. And holy goodness they are DELICIOUS! The recipe is on the back of the bag but I just had to blog about these and share with you all.

The main reason I was intrigued by these was because there are not many ingredients needed. Only 1 type of sugar instead of the usual 2, no vanilla, and the only thing extra you need to go buy are Butterfinger Baking Bits! Or, you can even just buy butterfingers and smash them up. So, let’s get going!

Look at how excited Liam was!

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What you will need:

Cookie sheet lined with parchment paper
3 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups granulated sugar
1 cup unsalted butter at room temp
2 large eggs
1 3/4 cups ( 10 oz. pkg) Butterfinger Baking Bits

Preheat oven to 350F. In a large bowl, whisk together the flour, baking soda and salt. Set aside. In another large bowl, beat together sugar and butter until smooth. Add eggs and beat until combined. Stir in flour mixture. Dough is very stiff! Stir in butterfinger bits. Note: No need to refrigerate the dough! It is so nice and easy to work with.

Drop dough onto prepared baking sheet. Bake for 8-12 minutes. Allow to cool on cookie sheet a minute before transferring to wire rack to cool completely.

 

Store covered at room temperature. Enjoy!

And of course, Cookie Monster just HAD to have one 😉

Halloween Candy Cookie Bars


Halloween was a week ago but I bet you still have tons of candy left over! Last year I made candy cookies, this year, I simplified it and made cookie bars! Much quicker to make than individual cookies but tastes just as good 🙂 So grab that candy bowl and let’s get baking…

What you will need: 

9 inch square bake pan, greased
2 cups all-purpose flour
1/2 teaspoon baking soda
Dash of salt
1 cup unsalted butter at room temp
1/2 cup granulated sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
Chocolate Halloween candy. About 1 cup. We used Reece’s pieces, snickers, butterfingers and M&M’s but use what you have! And cut the bars to smaller pieces.

Preheat oven to 350 degrees Fahrenheit. 

In a bowl, whisk together flour, baking soda and salt. Set aside. In another large bowl, beat butter and both sugars until creamy and smooth. Add in the eggs and vanilla and beat until incorporated. Stir in flour mixture until just combined. Stir in candy.

Pour batter into prepared pan and spread evenly and smooth the top. Bake for about 30 minutes. Cool on a wire rack for at least 10 minutes before cutting and digging in! Store covered at room temperature. Enjoy!

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