Special request for my sister in law, Autumn!
Peanut Butter Blossoms
- 48 HERSHEY’S KISSES Brand Milk Chocolates
- 1/2 cup shortening
- 3/4 cup REESE’S Creamy Peanut Butter
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Granulated sugar
- 1 Heat oven to 375°F. Remove wrappers from chocolates.
- 2 Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
- 3 Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
- 4 Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each
cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
About 4 dozen cookies.
It’s been a while! I’ve been SO busy baking and decorating and updating That Sweet Ang… 🙂
Happy Easter! I always like to try something new on a holiday to mix in with my usual treats. These cheesecake bars were a hit. And so easy. 🙂
2 (8 oz.) can crescent rolls
2 (8 oz.) cream cheese, softened
2 cups sugar, divided
1 tsp. vanilla
1/4 cup melted butter
Spray a 13 x 9 baking pan with Pam or any other spray oil.
Open one can of crescent rolls and stretch on bottom of pan. Seal holes together to form a crust.
Blend together cream cheese, 1 cup sugar and 1 tsp vanilla with mixer until fluffy.
Spread over dough, do not go all way to the edges.
Stretch second can of dough over cream cheese filling, seal together with other crust.
Melt butter in a saucepan mixed with remaining sugar.
Brush or pour all of the butter mix over top crust, then sprinkle generously with cinnamon.
Bake at 350 for about 25-30 minutes or until golden brown.
Let cool, then refrigerate before cutting into squares.
From: Gourmet Day To Day
These were inspired by the milk chocolate cookies with peanut butter filling that I made over the summer. I wanted to make a softer and faster version of them for Christmas Eve. So I made the cookies with devil’s food cake mix and the same peanut butter filling from the original recipe. I used a ziploc bag to pipe the filling on quickly. Very easy dessert recipe for anyone who is a fan of chocolate and peanut butter!
For the cookies:
1 box devil’s food cake mix
1/3 cup oil
For the filling:
2 tbsp unsalted butter, softened
1/2 cup peanut butter
4 tbsp confectioner’s sugar
Preheat oven to 350. Combine cake mix, oil, and eggs; stir with spoon until thoroughly moistened. Shape dough into 1 inch balls, then gently flatten them in your palms. Place 2 inches apart on ungreased cookie sheets. Bake at 350 degrees for 6-7 minutes. To make the filling, beat together the butter and the peanut butter. Sift in the confectioners’ sugar; beat until fluffy. Spread the filling on the flat side of half of the cookies and sandwich with the remaining cookies.
Filling recipe from: Every Day With Rachael Ray
This recipe baked in a cake pan with multicolored sprinkles added. I also used mini semi sweet chocolate chips. 🙂
Bake for 18-20 minutes.
After making a LOT of sugar cookies in the past year, I’ve been wanting to try a flavor other than regular sugar and lemon. I’ve been looking for a new flavor but a cookie that still holds up to being rolled out, cut and decorated with royal icing. I was so happy when I came across this recipe posted on Annie’s Eats. Chocolate sugar cookies!
This makes a small batch of dough which was perfect since I made these for absolutely no reason at all. 🙂
Dark Chocolate Cookies
¾ cup all-purpose flour
1/3 cup Dutch process cocoa powder
Pinch of salt
6 tbsp. (3 oz.) unsalted butter, at room temperature
¾ cup confectioners’ sugar
1 large egg
½ tsp. vanilla extract
In a small bowl, combine the flour, cocoa powder and salt; whisk to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until light and fluffy, 2-3 minutes. Blend in the egg and vanilla. With the mixer on low speed, add the dry ingredients and mix just until incorporated and no streaks remain. Form the dough into a disc, wrap tightly with plastic wrap and refrigerate until firm, 1-2 hours.
Preheat the oven to 325˚ F. Line a baking sheet with parchment paper or a silicone baking mat. On a lightly floured work surface, roll the dough out to about ¼-inch thickness. Cut out desired shapes with cookie cutters and place cut outs on the prepared baking sheet. Bake 10-12 minutes, just until set. Let cool on the baking sheet about 5 minutes, then transfer to a wire rack to cool completely. Decorate as desired.
From: Martha Stewart and Annie’s Eats
These are brown sugar cupcakes with chocolate chips in them and cookie dough frosting…
In case you ever feel like eating cupcakes that taste like a chocolate chip cookie! 🙂
Chocolate Chip Cupcakes
Makes 12 cupcakes
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
3/4 cup light brown sugar
2 large eggs, room temperature
1-1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup chocolate (or white chocolate) chips
Preheat oven to 350 degrees. Beat butter on high until soft, about 30 seconds. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, beat for 30 seconds after each. Whisk together flour, baking powder, baking soda, and salt in a bowl. Measure out milk and vanilla together. Add about a fourth of the flour to the butter/sugar mixture and beat to combine. Add about one third the milk/vanilla mixture and beat until combined. Repeat, alternating flour and milk and ending with the flour mixture. Fold in chocolate chips. Fill baking cups and bake for 20-22 minutes until golden and the cake springs back when lightly touched.
Cookie Dough Frosting
1 1/2 sticks unsalted butter, at room temperature
6 tbsp light brown sugar
1 3/4 cups confectioners’ sugar
1 tbsp. milk
1 1/2 tsp. vanilla extract
Mini chocolate chips (for decoration)
Combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy. Beat in the powdered sugar until smooth. Beat in the milk and vanilla extract until smooth and combined. Frost the cupcakes and sprinkle with mini chocolate chips.
Modified from: Hello Baker (cupcakes) and KevinandAmanda (frosting)
This recipe was in Every Day with Rachael Ray over a year ago. Shania is a huge fan of Reese’s candy so I thought she might like these cookies. I kept the magazine out for a while, intending to make them all last summer and never got around to it. I was actually planning to make chocolate cupcakes with peanut butter frosting today but then I remembered that I’d never made these cookies. I can’t believe how long it took me to try them- they were so easy!
Milk Chocolate Cookie Sandwiches with Peanut Butter Filling
- 2 1/2 cups (15 ounces) milk chocolate chips
- 6 tablespoons unsalted butter, at room temperature (2 for the cookie dough; 4 for the filling)
- 1/4 cup plus 2 tablespoons flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs, at room temperature
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup creamy peanut butter
- 8 tablespoons confectioners’ sugar
- Preheat the oven to 350°. Line 2 cookie sheets with parchment paper. In a medium, microwavable bowl, melt together 2 cups chocolate chips and 2 tablespoons butter on medium power until almost melted, about 1 1/2 minutes; stir just until smooth.
- In a small bowl, whisk together the flour, baking powder and salt. Using an electric mixer, beat together the eggs, granulated sugar and vanilla at high speed until thickened and fluffy, about 5 minutes. Mix in the melted chocolate at medium speed; whisk in the flour mixture. Stir in the remaining 1/2 cup chocolate chips. Refrigerate the dough until firm enough to scoop, but still soft, 10 to 15 minutes.
- Onto each prepared pan, drop 12 rounded tablespoons of dough 2 inches apart. Bake, switching and rotating the pans halfway through baking, until the cookies appear bubbly and still soft, about 10 minutes. Let cool completely. They will seem under baked but they crisp up quickly as they cool.
- In a medium bowl, beat together the remaining 4 tablespoons of butter and the peanut butter. Sift in the confectioners’ sugar; beat until fluffy. On the flat side of each of 8 cookies, spread about 1 1/2 tablespoons of the peanut butter mixture; sandwich with the remaining cookies.
Modified from: Every Day with Racheal Ray