Peanut Butter Stuffed Cookies

These cookies were good! We loved the choccy-pb flavor and the sea salt. I made them over the summer, so it's been awhile. But I know they were good!

Peanut Butter Stuffed Cookies  

adapted from Handle the Heat

For the peanut butter filling:

3/4 cup (203 grams) creamy peanut butter
6 tablespoons (47 grams) powdered sugar
1/2 teaspoon vanilla extract

For the cookie dough:

1 stick (113 grams) unsalted butter
1 cup (200 grams) light brown sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 teaspoon vanilla extract
1 cup plus 2 tablespoons (143 grams) all-purpose flour
2/3 cup (57 grams) natural unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup (170 grams) semisweet chocolate chips, plus more for garnish
Flaky sea salt, for finishing, optional

1. Prepare the filling:In a medium bowl, use a stiff spatula to vigorously stir the peanut butter, powdered sugar, and vanilla until well combined. Using a small 1-tablespoon scoop, drop the mixture by thirteen scoops onto a small parchment-lined rimmed baking sheet. Freeze for at least one hour while you prepare the dough.

2. Prepare the cookie dough:In a large microwave-safe bowl, microwave the butter in 20-second bursts until melted. (I use a saucepan on the stove.) Whisk in the brown sugar. Let cool until just warm.

3. Whisk in the egg, egg yolk, and vanilla extract until completely smooth and combined. With a rubber spatula, stir in the flour, cocoa powder, baking soda, and salt. Fold in the chocolate chips with a rubber spatula. Cover and chill for 1 hour.

4. Preheat the oven to 400°F. (This higher temperature helps create thick cookies.) Using a large spring-loaded scoop, drop 3-tablespoon balls of dough onto a parchment lined baking sheet. Flatten each ball of dough and place a peanut butter ball in the center. Cover with the dough, leaving some peanut butter peeking out. Flatten slightly. Dot generously (more than you think!) with additional chocolate chips.
If the peanut butter balls become too warm at any point, return to the freezer and return the cookie dough to the fridge until firm enough to handle.

5. Bake for about 8 minutes or until just set. Remove from the oven and immediately sprinkle each cookie with sea salt. Cool for 5 minutes before removing to wire racks to cool completely.
Cookies can be stored in an airtight container at room temperature for up to 3 days.

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Peanut Butter Mousse Pie (No-Bake)

We all LOVED this pie. I was looking for a recipe for this pie ever since tasting a similar one at Mo's Seafood Restaurant in Seaside, OR last summer. Four of us shared one slice of Mo's giant pie after our meal and it was SO GOOD!! It took me awhile to find and make this recipe, but I'm so glad I finally did. It was really similar to Mo's and pretty easy to make. This recipe is no-bake. You do have to use the stove to melt butter and later, chocolate. 

Peanut Butter Mousse Pie (No-Bake) 

adapted from Crowded Kitchen

Crust:

22 oreos
5 tbsp melted butter

Mousse:
12 oz cream cheese, room temperature
1 ½ cups smooth peanut butter
1 ½ cups powdered sugar
½ tsp vanilla extract
¼ tsp salt
1 ½ cups heavy cream, cold

Ganache:
4 oz semisweet chocolate, chopped
½ cup heavy cream
Peanut butter cups, for topping (optional)

1. To the mixing bowl of a food processor, add the chocolate sandwich cookies and the melted butter. Pulse repeatedly, until a fine crumb forms. Using your fingers first, and then the bottom of a measuring cup, smooth and compress the cookie and butter mixture into the bottom and up the sides of a pie tin. Move the prepared tin to the refrigerator while you make the mousse filling.

2. To a large mixing bowl, add the cream cheese and beat on medium speed until fluffy, about 2 minutes. Add in the peanut butter, powdered sugar, vanilla and salt, and beat on medium speed for another minute. Add in the heavy cream and beat until the mixture is super light and fluffy, about 3 minutes.

3. Pour the mousse mixture into the prepared pie tin and use an offset spatula or another long, flat tool to smooth it out. Move to the refrigerator and chill until the mousse firms up, about 2 to 3 hours.

4. On the stove, heat the ½ cup of heavy cream until it's steaming hot, but not boiling. To a small mixing bowl, add the chocolate. Pour the heated heavy cream over the chocolate, and let the mixture sit for 1-2 minutes, then whisk the mixture until the chocolate is fully melted and evenly incorporated into the heavy cream.

5. Pour the ganache over the top of the pie and use an offset spatula or another long, flat tool to smooth out the ganache. Optionally, top with halved or quartered peanut butter cups along the edges of the pie. Move to the fridge and chill until set, about 30 to 60 minutes.

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Chocolate Peanut Butter Granola

Buona Pasqua!!! My family and I love this granola. I made it about 5 times after I first made it a few weeks ago. I even made it when I had post-cold congestion and couldn't taste or smell anything, lol. This recipe comes from Mel's Kitchen Cafe.

Chocolate Peanut Butter Granola

adapted from Mel's Kitchen Cafe

2 cups (200 g) old-fashioned rolled oats
1 cup (100 g) quick oats
½ cup (135 g) peanut butter, natural or regular
¼ cup (80 g) pure maple syrup
3 tablespoons (42 g) coconut oil
1 tablespoon (13 g) brown sugar or coconut sugar
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup (135 g) roasted peanuts, optional
1 to 1 ½ cups (170-255 g) dark chocolate chunks or chocolate chips

 

1. Preheat oven to 325 degrees F. Line a half sheet pan with parchment paper. Set aside.

2. In a large bowl, toss the old-fashioned oats and quick oats together. In a small microwave-safe bowl or liquid measuring cup, add the peanut butter, maple syrup, coconut oil, brown sugar, vanilla and salt. Microwave for 30 to 45 seconds until the peanut butter and coconut oil are melted and the ingredients can easily be whisked together into a smooth mixture (don't overheat). (I just melt everything together in a small saucepan on the stove- I don't like using the microwave for stuff like this.)

3. Pour the peanut butter mixture over the oats and stir until evenly combined. Add the peanuts, if using, and toss until evenly combined. Spread the granola evenly on the prepared sheet pan and bake for 15 minutes. Stir. Bake another 10 minutes.

4. Sprinkle the chocolate chips across the top of the granola and give a quick stir to combine them into the granola. Return to the oven for 1 minute.

5. Out of the oven, DO NOT STIR- if you want granola clusters. I don't care, so I stir here, because I don't need the clusters. Let the granola cool completely on the sheet pan.

6. When cooled, stir or scrape the granola into pieces and store in a covered container. The granola keeps well at cool, room temperature for several weeks.

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Peanut Butter Chocolate Chip Bars

 These bars were quick, easy and delicious. Just what we all need sometimes! I hadn't baked anything in quite a while, due to not having time, and these were easy to do on a weekend. They use ingredients I keep on hand, too.

Peanut Butter Chocolate Chip Bars

adapted from Mel's Kitchen Cafe

¾ cup (170 g) salted butter
½ cup (128 g) creamy peanut butter
2 large eggs
1 ½ cups (318 g) packed light brown sugar
1 tablespoon vanilla extract
2 cups (284 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups (340 g) chocolate chips

1. Preheat the oven to 350 degrees F. Line a 9X13-inch metal baking pan with foil (optional- I don't use). Spray the foil with nonstick cooking spray. If not using foil, just spray your baking pan with nonstick cooking spray. Set aside.

 
2. In a large microwave-safe bowl or a pot on the stove, melt the butter. Whisk in the peanut butter, eggs, brown sugar and vanilla extract. Gently stir in the flour, baking soda and salt until just combined. Add the chocolate chips and stir until no dry streaks remain and the chips are evenly combined.

3. Press the dough evenly in the prepared pan. Bake for 15-20 minutes until set in the middle and lightly browned on the edges. Don’t overbake! Let cool completely in the pan before cutting into squares.

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Scotcheroos

This version of Scotcheroos was so good. It's from Mel's Kitchen Cafe. They has some extra things that really bring them up a level. I do have another, older recipe on this blog for these, but this recipe is so much better. I usually don't make things with corn syrup, but these are worth it! You can use part honey.

Scotcheroos 

adapted from Mel's Kitchen Cafe

¼ cup (57 g) salted butter
1 ¼ cups (425 g) light corn syrup
½ cup (106 g) granulated sugar
½ cup (106 g) packed light brown sugar
1 teaspoon vanilla extract
1 ¼ cups (320 g) peanut butter (see note)
8 cups (227 g) crisp rice cereal (like rice krispies)
1 cup (170 g) chocolate chips (milk or semisweet)
1 cup (170 g) butterscotch chips

1.  Lightly grease a 9X13-inch pan with butter or cooking spray or line with foil/parchment and grease the foil/parchment. Set aside.

2.  In a large saucepan or pot, add the butter, corn syrup, granulated sugar and brown sugar. Cook on low heat until the butter is melted. Bring to a simmer and immediately remove from the heat.
Stir in the peanut butter and vanilla until well-combined. Add the cereal and stir gently (so the cereal doesn't get crushed) until evenly coated with the peanut butter mixture.

3.  Press the mixture lightly into the prepared pan. Don't press down too much or the scotcheroos will be too firm.

4.  Add the chocolate chips and butterscotch chips to a microwave-safe bowl and cook for 1-minute increments at 50% power until melted. Stir until well-combined. (I just melted on the stove.) Spread the melted chocolate mixture evenly across the bars. Let the chocolate cool and set before cutting into bars and serving.

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Butterscotch Monster Bars

These bars are so tasty, and super easy to make. I've made them twice now. Once, using half peanut butter and half almond butter. Just today, I made them using all almond butter. Use whatever you have on hand. They look ordinary but are really good! Especially with that butterscotch flavor.

Butterscotch Monster Bars

adapted from Mel's Kitchen Cafe

½ cup (113 g) salted butter, softened to room temperature
1 cup (255 g) creamy peanut butter OR almond butter
⅔ cup (141 g) light brown sugar

⅔ cup (141 g) granulated sugar
1 teaspoon baking soda
¼ teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 ¼ cups (125 g) quick oats
1 ¼ cups (125 g) old-fashioned oats
1 cup (170 g) chocolate chips
1 cup (170 g) butterscotch chips or peanut butter chips or more chocolate chips

1.  Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan.

2.  In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the butter, almond or peanut butter, brown sugar, granulated sugar, baking soda and salt together until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed. Add the eggs and vanilla and beat until well-combined. Add the quick oats, old-fashioned oats, chocolate chips and butterscotch chips and mix until evenly combined.

3.  Spread the dough evenly in the bottom of the prepared pan. Bake for 20-25 minutes until the edges are lightly golden – don’t overbake or the bars might be dry and crumbly. (The middle may not be set all the way.) Cool the bars in the pan before cutting into squares.

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Peanut Butter M&M Cookies

These are delicious peanut butter cookies, containing peanut butter M&M's. They are Valentine M&M's because I had them on hand, leftover from V-day. They had a great texture, thick and chewy. Instead of the PB M&M's in this, one can use regular M&M's, Reese's Pieces candies, chocolate chips or more PB chips.

Peanut Butter M&M Cookies  

adapted from I Am Baker

1 cup (2 sticks / 227 g) unsalted butter, room temperature
1½ cups (300 g) light brown sugar, packed
½ cup (129 g) creamy peanut butter
2 large eggs, room temperature
1 teaspoon vanilla extract
3 cups (375 g) all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup (240 g) peanut butter chips
2 cups (376 g) Reese's pieces (I used closer to 1 cup)

1.  Line 2 large baking sheets with parchment paper. Set aside.

2.  To the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and peanut butter. Beat on medium-high speed until light and creamy (about 3-5 minutes). Add the vanilla extract. Mix to combine. Add the eggs one at a time, mixing well between each addition.

3.  In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt. Add the dry ingredients to the wet ingredients. Mix on low until just combined. Fold in the peanut butter chips and M&M's or Reese's pieces.

4.  Chill the dough in the refrigerator for 15 minutes. Preheat the oven to 400°F. Using a ¼ cup cookie scoop or measuring cup, scoop the dough out onto the prepared baking sheets, about 3 inches apart. Using your hands or the bottom of a glass dipped in sugar, slightly flatten each ball of dough. (These cookies don't spread.)

5.  Bake for 8-10 minutes, or until the edges are set and the tops are golden brown. The center of these cookies will be gooey, but they will continue to bake out of the oven.

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Fluffernutter Peanut Butter Cookies

These cookies were divine. I don't make cookies super often anymore, but I really wanted to try these, and when I did, I made them once, and then again, a few days later. We couldn't get enough. These cookies are more labor-intensive than most, as you have to shape a large dough ball around a marshmallow and seal it properly. This is a small-batch recipe; it states it makes 12, but I got 16 out of mine. The texture is just perfect with these; the cookie part is crisp on the edges and soft and chewy in the center. The marshmallow really adds something. Plan ahead when making these; the dough needs to chill for at least 30 minutes. 

**Note: I tried these again 4/16, using generic marshmallows for half the batch, and Jet-Puffed marshmallows for the other half. The generic marshmallow ones were very hard to enclose in dough for some reason, and there were many cracks where the marshmallow leaked out. The Jet-Puffed were easier to enclose in dough and had less cracks/leaks. If you only have access to generic, use them, because they're still very good. But if you have a choice, use name-brand marshmallows. In these photos, I used Jet-Puffed. You can see some cracks, but there wasn't much leaking.**

Fluffernutter Peanut Butter Cookies

from Joy the Baker

Makes 12-16 big cookies

1/2 cup (1 stick) unsalted (or salted) butter, at room temperature
3/4 cup creamy peanut butter like Jif or Skippy
1/2 cup (100 grams) lightly packed light brown sugar
1/2 cup (100 grams) granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups (187 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt (only 1/4 tsp if using salted butter)
12-16 standard size marshmallows
1/2 cup peanut butter chips
Flaky sea salt, optional

1.  In a large bowl with electric hand beaters or in the bowl of a stand mixer fitted with a paddle attachment, cream together butter and peanut butter. Add sugars and beat on low speed until well combined, about 3 minutes. Add the egg and vanilla extract and beat on low speed for another 1 minute.

2.  In a small bowl whisk together flour, baking soda, and salt. Add the dry ingredients all at once to the butter and egg mixture and beat on low until just combined. Stop the mixer and beaters and finish incorporating with a rubber spatula. Allow the cookie dough to chill in the refrigerator for at least 30 minutes.

3.  Next, stuff each cookie with marshmallow. Portion 3 tablespoons of cookie dough in the palm of your hand. (I used my largest cookie scoop, which measured 3 TBS when filled with water.) Flatten out the dough to about a 3-inch circle that’s about 1/4-inch thickness. Place the marshmallow in the center of the cookie dough circle and wrap the cookie dough around the marshmallow. If any cracks appear, just press them together with your fingers. Place cookies one a plate (they'll go in the fridge for a bit) or small baking sheet and repeat the process for 12 cookies. Press 6 or so peanut butter chips into each cookie dough ball.

4.  Allow the cookies to rest in the refrigerator while the oven preheats. Place racks in the center and upper third of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

5.  When ready to bake, remove the dough balls from the refrigerator and place six dough balls onto each baking sheet, about 2 inches apart, seam side down. Bake for 8-11 minutes, rotating the trays once during baking. Cookies will split and marshmallow will be gooey when cookies are done. Be careful not to over bake or the marshmallows will disappear. (I always bake cookies for 8 minutes or less in my oven- it bakes fast. You want these more underdone as opposed to overdone.) 

6.  Remove from the oven and sprinkle with sea salt if you’d like. Allow cookies to cool on the baking sheet until stable enough to move to a wire rack. Store cookies in an airtight container at room temperature.

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No-Churn Fluffernutter Ice Cream

This is a recipe I meant to post a few months ago, in the summer, but it got away from me. Well, here it is now. :) I love making no-churn ice creams; they are so quick and easy and they whole fam loves them. I took the original recipe, which was 3 ingredients, and added 2 more to make it 5. 

No-Churn Fluffernutter Ice Cream 

adapted from 30 Seconds

2 cups heavy cream

1 can (14 ounces) sweetened condensed milk

1 jar (7 ounces) marshmallow fluff

1/2 cup creamy peanut butter

1/2 cup mini marshmallows

1. Whip the heavy cream until stiff peaks form. Fold in the sweetened condensed milk, marshmallow fluff, peanut butter, and mini marshmallows. Pour into a loaf pan. Freeze until solid; a few hours or overnight.

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Peanut Butter Bars

I already have a few similar recipes on here, but there's always room for more. I discovered Preppy Kitchen vids on YouTube, and I love watching his calming cooking videos. This is the first one I saw. It was a Sunday afternoon and I got up and made these right away after watching the vid. He mentions in the vid that he likes leaving some bigger chunks of graham crackers for a different texture- I did the same, mostly because I was too lazy to crush them up any more, and I loved the result. 

Peanut Butter Bars

adapted from Preppy Kitchen

For the Base:

1 cup butter melted and slightly cooled (210g)
1 cup creamy peanut butter (300g)
1 ¾ cups powdered sugar (210g)
2 cups graham cracker crumbs (240g)

For the chocolate topping:

1 ½ cups semi-sweet chocolate chips or milk chocolate chips (280g)
1/4 cup creamy peanut butter (65g)

1. Line a 8x8 or 9x9 dish with parchment paper or foil.

2. Crush graham crackers in a ziploc bag using a rolling pin or blitz using a food processor. Melt butter in a large bowl add peanut butter and mix until smooth. Beat in powdered sugar then fold in the crumbs. Transfer to lined dish and smooth.

3. Melt chocolate and peanut butter, pour over the peanut butter base, smooth then chill for at least 90 minutes. Cut into bars and enjoy.

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Happy Halloween! Halloween Peanut Butter Cookies

These cookies are easy to make, delicious, and fun.  I saw the idea on Facebook, but then lost the recipe. I googled it and found a similar recipe/method, but decided to go with Smitten Kitchen's recipe for flourless peanut butter cookies.  They use an entire jar of smooth Skippy, which is convenient, and they make more than most recipes.  I skipped the salted top because I was already topping them with something else.  These cookies were gone in no time around here!

Halloween Peanut Butter Cookies

Idea from I Heart Natptime; cookie recipe from Smitten Kitchen

1 3/4 cups (335 grams) packed light brown sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1 3/4 cups (450 grams) smooth peanut butter (a 16.3-ounce jar of Skippy is perfect)

Peanut butter cups (Reese's), unwrapped

Candy eyes (white or red)

Nutella

1.  Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.

2.  In a medium bowl, whisk together the light brown sugar and eggs until smooth. Whisk in the vanilla extract, then the peanut butter until smooth and completely incorporated; you shouldn’t be able to see any ribbons of peanut butter. 

3.  You can chill the dough here for 15 minutes in the freezer to get better-formed cookies (or the fridge for 30), or you can bake them right away.   Scoop the dough into balls using a cookie scoop. Place on prepared pan.

4.  Bake cookies for 8 to 10 minutes. When finished, cookies should be golden at edges. They’ll need to set on the sheet for a minute or two before they can be lifted intact to a cooling sheet.

5.  A few minutes after they come out of the oven, set an unwrapped Reeses into the middle of each cookie, upside-down.  Place eyes into the Reeses; it will melt slightly so you can stick them on.  After the cookies cool completely, use a small ziplock bag with a tiny corner snipped off and spoon some nutella into the bag. Pipe 4 spider "legs" on each side of the spider body (the Reese candy).  

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No Bake Peanut Butter Bars

These taste just like homemade Reese's Bars of yore, but the recipe is a little more simplified, with the addition of peanut butter added to the chocolate topping.  They're simple to make and very, very tasty.  If you can buy graham cracker crumbs and not have to make your own by crushing graham crackers, this recipe is even easier.  

No Bake Peanut Butter Bars 

adapted from The Slow Roasted Italian

1 cup (8 oz) butter
2 1/2 cups smooth or cruncy peanut butter, divided (smooth makes the topping look better)
2 cups graham cracker crumbs
2 cups powdered sugar
2 cups milk chocolate chips

1.  In a heavy-bottomed saucepan (or the microwave), add the butter until melted.  Stir in 2 cups of  the peanut butter. Once combined, add the graham cracker crumbs and powdered sugar. Stir until everything is completely incorporated. (I just stirred everything together in the same saucepan.) 

2.  Pour mixture into a 9x13 baking pan and spread evenly. Place in the refrigerator while you prepare the topping.

3.  Heat the chocolate chips and remaining 1/2 cup peanut butter in a double boiler on the stove OR in microwave safe bowl. Stir frequently.  If using the microwave, heat 30 seconds at a time and stir between intervals.

4.  Pour the ganache over the peanut butter layer. Smooth into an even layer.  Refrigerate 1-2 hours. Cut and serve. Store bars in the refrigerator.

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Peanut Butter Brownies

 

These were so good and easy to make!  They had the perfect brownies texture. I also had everything on hand to make them.  They do require unsweetened chocolate, and I don't always have that on hand.  It's worth buying just for these brownies, though. 

Peanut Butter Brownies

adapted from Cravings of a Lunatic

1/2 cup butter
2 oz unsweetened chocolate
1 cup granulated sugar
2 large eggs beaten
1/2 tsp vanilla
1/4 cup semi-sweet chocolate chips
1/4 cup flour
1/4 tsp salt
1/2 cup peanut butter chips
1/2 cup milk chocolate chips
1/2 cup mini Reese's Pieces, optional

1.  Preheat your oven to 350 degrees F.  Grease an 8 x 8 inch pan with cooking spray.  

2.  Melt the butter and unsweetened chocolate together over low heat in a medium size saucepan. Stir the mixture until the chocolate is melted and the mixture is smooth.  Remove the saucepan from heat and add the sugar. Stir well.  Add the eggs and vanilla to the saucepan, stir until it’s smooth.  Then add the semi-sweet chocolate chips, flour and salt. Stir until well combined.  Pour the mixture into prepared 8 x 8 inch pan.

3.  Pour the peanut butter chips, milk chocolate chips and mini Reese's Pieces to the pan. Give the pan a quick tap on the counter to get out any bubbles and then place it in the oven on the middle rack.  Bake the brownies for about 15-25 minutes.  (All ovens are different; check early so they do not overbake.  A toothpick should come out with a few moist crumbs.)

4. Remove the pan from the oven and allow to cool.  Cut into squares

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Christmas Peanut Butter Balls

I have a few other Peanut Butter Ball recipes on my site, but I like this one with the use of crunchy cereal.  We didn't have Rice Krispies so we just crushed Rice Chex and used that. We made these on Christmas Eve.  I was so tired; I made the "dough" with my daughter, and then she and my husband dipped them in chocolate.  They turned out well, and of course are so tasty.  I didn't want to make them because we were making other things already, (fudge and caramels), but I'm glad we did.  They only lasted a few days too; they're gone now. Lol.  

Note: This calls for melting the pb and butter together first.  I did it, but I'm not sure it's necessary, and it made this recipe take forever to make since it had to then cool for a few hours in the fridge until we could even work with it.  Next time, I'd just use softened butter and mix with a mixer.  I can't think of any benefit of melting them together vs. mixing with a mixer.  

Christmas Peanut Butter Balls

adapted from Spend with Pennies

2 cups peanut butter creamy or chunky
½ cup butter
2 cups powdered sugar
2 cups Rice Krispie cereal
⅓ cup graham crumbs
2 cups semisweet chocolate chips
1 tablespoon coconut oil

1.  Combine peanut butter and butter in a saucepan and melt over medium heat. (Note: if you do this, you'll have to let the mixture cool before forming balls.  I'd just let the butter soften and then mix from there.) 

2.  Stir in powdered sugar, Rice Krispies and graham crumbs.  Roll into 1" balls and place on a baking sheet. Refrigerate at least 2 hours. (Before rolling, I had to refrigerate for 2 hours since the mixture was way too soft, then stuck in the fridge another few hours before dipping.) 

3.  Melt chocolate chips at 50% power in the microwave until almost smooth. Stir in coconut oil.  (I always use a double boiler to melt chocolate; I find this works better than microwaving.  Or, use a heavy saucepan over super low heat.)  Dip peanut butter balls into the chocolate mixture allowing excess to drip off. Place on a parchment lined pan and cool completely.

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Peanut Butter Marshmallow Fudge Brownies

Delicious brownies that were popular with the whole family.  Very peanut-buttery and the frosting is a bit unusual with a great texture.  

Peanut Butter Marshmallow Fudge Brownies

adapted from Mel's Kitchen Cafe

BROWNIES (OR USE YOUR FAVORITE BROWNIE RECIPE):
1/2 cup boiling water
2 ounces unsweetened chocolate, finely chopped
1/3 cup (1 ounce) unsweetened or Dutch-process cocoa powder
2 1/3 cups (17.5 ounces) granulated sugar
1/2 cup vegetable, canola, or other neutral-flavored oil (like sunflower or grapeseed)
4 tablespoons butter, melted
2 large eggs + 2 large egg yolks
2 teaspoons vanilla extract
1 3/4 cups (8 3/4 ounces) all-purpose flour
1/2 teaspoon salt

PEANUT BUTTER LAYER:
1 1/2 cups (about 13.5 ounces) crunchy or creamy peanut butter

MARSHMALLOW FUDGE LAYER:
10 large marshmallows or 1 1/4 cups mini marshmallows (about 2.75 to 3 ounces)
4 tablespoons (2 ounces, 1/4 cup) butter
1/4 cup milk (I use 2%)
1/4 cup (.75 ounce) unsweetened or Dutch-process cocoa powder (see note)
1/4 teaspoon salt
1 1/2 cups (6 ounces) powdered sugar

1.  For the brownies: Preheat oven to 350 degrees F. Line a 9X13-inch metal pan with aluminum foil and lightly grease with cooking spray (I skipped the foil).

2.  In a large bowl, whisk together the boiling water and chopped chocolate until smooth (if the chocolate doesn't melt fully, microwave the water/chocolate mixture for 20-30 seconds). Add the cocoa powder and whisk together. Add the sugar, oil, butter, eggs and vanilla. Mix until smooth and well-combined.
Add the flour and salt and mix until just combined and no white streaks remain. Spread the batter evenly in the prepared pan. Bake for 20-30 minutes (check often after 20) until crackly on top and set around the sides. Let cool for 10-15 minutes.

3.  While the brownies are still warm, dollop the peanut butter across the top. Let it sit for a few minutes so the peanut butter softens (alternately, you can warm the peanut butter in the microwave) and spread into an even layer. Refrigerate until the peanut butter is set, about an hour.

4.  For the marshmallow frosting: in a microwave-safe bowl (or in a saucepan over low heat on the stove), combine the marshmallows, butter, milk, cocoa powder, and salt. Heat for 1-minute intervals, stirring in between, until melted and smooth.

5.  Add the powdered sugar a little at a time to the warm chocolate mixture and stir until smooth and well-combined. If the frosting starts to get a little clumpy, heat for 20-second intervals in the microwave (or over low heat on the stove) until it smooths out a little.

6.  Spread the fudge frosting over the chilled peanut butter layer. Refrigerate until set, about an hour. Serve the brownies chilled or at room temp (they are also tasty frozen). To easily cut the bars, run a sharp knife under very hot water, wipe clean, and slice (running under hot water between cuts).

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Peanut Butter Chocolate Chip Cookies

Delicious, easy peanut butter cookies with chocolate chips.  Soft, chewy and delicious.  

Peanut Butter Chocolate Chip Cookies

adapted from Mel's Kitchen Cafe

1 cup (16 tablespoons) butter, softened to room temperature
2 cups smooth or chunky peanut butter
1 ½ cups firmly packed light brown sugar
1 cup granulated sugar
2 large eggs
1 ½ tablespoons milk
1 ½ teaspoons pure vanilla extract
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 cups chocolate chips (or a combination of peanut butter and chocolate chips)

1.  Preheat the oven to 350 degrees.  In a large bowl combine the butter and peanut butter and beat the mixture until it is light and fluffy (you can do this with a hand mixer or with an electric mixer fitted with the paddle attachment). Add the brown and white sugars and mix until well combined. Add the eggs and mix for 1-2 minutes, until the mixture is well combined and light in color. Add the milk and vanilla and mix. Add the dry ingredients and mix just briefly. While there are still large spots of flour, add the chocolate chips (or peanut butter chips or both) and mix until the flour is completely mixed in and the mixture is well combined. Let the cookie dough sit for 15 minutes before scooping onto the baking sheets. It will firm up as it sits.

2.  When ready to bake, scoop tablespoon-sized balls of dough on to silpat or parchment-lined baking sheets leaving about 1 to 2 inches in between the cookies to allow for spreading as they bake. Bake for 10-11 minutes, taking care not to overbake! Leave the cookies on the baking sheet for 2-3 minutes after baking before removing them to a cooling rack. This will help them set up and be firm enough to transfer without having them overbake in the oven. The cookies may look slightly underbaked but they will firm up as they cool. 

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