Recipe Swap: Peanut Butter Snickers Cookies

Our recipe swap this time focused on desserts. I was assigned these peanut butter snickers cookies from Mrs. Reguieiro's Plate and I must say that I was pretty excited to make them. My mom used to make snickers cookies where 1 whole mini snicker was inside each cookie and they were fantastic. These were slightly different, but still similar in taste. As expected these cookies tasted great and made a nice after-dinner treat. The only problem I had was that they were pretty fragile to transfer to the wire rack, but it wasn't too big of a deal. I just got to eat some crumbs right away!

Peanut Butter Snickers Cookies
Source: Slightly adapted from Mrs. Regueiro's Plate -- Original source: Two Peas and Their Pod

Ingredients:
1 ¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, room temperature
1 cup creamy peanut butter
¾ cup granulated sugar
½ cup firmly packed light brown sugar
1 large egg
1 tablespoon milk
1 teaspoon vanilla extract
1 ½ cups chopped Snickers bars
¾ cup mini chocolate chips

Directions:
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

2. In a small bowl, combine the flour, baking soda, baking powder and salt. Set aside.

3. In the bowl of a stand mixer, cream together the butter and peanut butter until smooth. Then add the sugar and light brown sugar and mix until light and fluffy. Add the egg, milk and vanilla extract and mix to combine.

4. Add the dry ingredients slowly into the wet ingredients. Mix to combine.

5. Stir in the chopped Snickers and chocolate chips.

6. Using a 1 tablespoon cookie scoop, drop the cookies onto the prepared baking sheet. Press each down slightly with the back of a wooden spoon. Bake for 10-11 minutes until the edges start to turn golden brown.

7. Cook on cookie sheet for 5 minutes, then transfer to wire rack to cool completely.





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Peanut Butter Oatmeal Sandwich Cookies

I've been slightly obsessed with both peanut butter and oatmeal lately. These cookies marry those two together beautifully. These cookies are honestly some of the best I have ever made. They are soft and the filling really pushes that peanut butter flavor over the top. They taste like a great homemade version of a Nutter Butter! Your friends will love them too. At least, that's what mine told me. :) And these cookies may look like a lot of work, but they really aren't. This recipe would also be really easy to double or triple if needed!

Peanut Butter Oatmeal Sandwich Cookies
Source: Slightly adapted from Annie's Eats, originally from All Recipes

Ingredients:

For the cookies:
¾ cup all-purpose flour
½ tsp. baking soda
¼ tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
½ cup light brown sugar, packed
1 large egg
1 tsp. vanilla extract
1 cup old-fashioned oats

For the filling:
3 tbsp. unsalted butter, at room temperature
½ cup creamy peanut butter
1 cup confectioners’ sugar, sifted
3 tbsp. heavy cream

Directions:
1. Preheat the oven to 350 degrees. Spray a baking sheet with cooking spray or line with parchment paper and set aside.

2. Stir together the flour, baking soda, baking powder and salt in a small bowl.

3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, peanut butter, sugar and brown sugar together on medium speed until light and fluffy.

4. Add the egg and vanilla and blend to combine.

5. Add in the flour mixture and mix on low speed until combined.

6. Stir in the oats.

7. Using a small cookie scoop, portion out the cookie dough (about 2 teaspoons each) and roll into a ball. Set each cookie on the baking sheet. Bake for 10 minutes, rotating pan half-way through the baking time, until cookies are light golden brown.

8. Cool the cookies for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with remaining dough.

9. Once cookies are completely cooled, make the filling. Cream together the butter, peanut butter, and confectioner's sugar until combined. Add in the heavy cream and mix until smooth and fluffy.

10. Pipe a dollop of frosting on the bottom of one cookie, then add a cookie of similar size to the top and press together until the filling reaches the edges. Repeat with remaining cookies.

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Flourless Peanut Butter Cookies

This is the easiest peanut butter recipe I have ever made. I have always loved peanut butter, but I have been eating more of it lately for some reason. When a peanut butter cookie urge hit, I decided to try out this flourless recipe. I walked into the kitchen and five minutes later I walked out with the first batch of cookies in the oven. They are really that easy. However, this can also be dangerous because I have a feeling I will have no problem just "whipping up" cookies anytime I want. But, I am one of those people who think that having dessert each evening isn't necessarily a bad thing if you eat balanced meals throughout the day!


Flourless Peanut Butter Cookies
Source: Tricks Chef's

Ingredients:
2 cups peanut butter
2 cups white sugar
2 eggs
2 teaspoons baking soda
1 pinch salt
1 teaspoon vanilla extract

Directions:
1. Preheat oven to 350 degrees.

2. Beat peanut butter and sugar together in the bowl of a stand mixer.

3. Beat in the eggs, one at a time.

4. Add the baking soda, salt and vanilla and mix to combine.

5. Roll into 1-inch balls and place on a baking sheet. Using a fork, make a criss-cross pattern on the top of each cookie.

6. Bake for 8-10 minutes. Cool on sheet for 5 minutes, then transfer to wire rack.Pin It

Chocolate Chip Cookies

I don't have a great track record with chocolate chip cookies. In fact, I managed to mess up every single batch for YEARS around Christmastime before I finally got it right. I have the original Toll House recipe on here from a few years ago, but I decided to go with a different recipe this time around. The addition of cornstarch makes these cookies nice and fluffy. My husband said that these cookies would be good even if the chocolate chips weren't in it. Now that's saying something. We love our chocolate around here! A few of these make a great evening snack.

Chocolate Chip Cookies
Source: Barely adapted from Anna Olson, Food Network Canada via Apple A Day

Ingredients:

3/4 c. unsalted butter, softened 

3/4 c. brown sugar 

1/4 c. granulated sugar 

1 egg 

2 tsp. vanilla extract 

2 c. all purpose flour 

2 tsp. cornstarch 

1 tsp. baking soda 

1/2 tsp. salt 

1 c. semi-sweet chocolate chips

Directions:
1. Preheat oven to 350 degrees.

2. Cream together the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy.

3. Add in the egg and vanilla and mix well.

4. Then add the flour, cornstarch, baking soda and salt and blend together.

5. Stir in the chocolate chips.

6. Drop by tablespoonful onto an ungreased cookie sheet. Bake for 8-10 minutes, until just golden brown around the edges. Do not bake longer than 10 minutes!

7. Cook on cookie sheet on top of a wire rack for 5 minutes, then transfer to waxed paper on the counter to cool completely.

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Iced Pumpkin Cookies

Sometimes I'm a procrastinator, like when it comes to updating this blog. I have recipes that I have made & taken pictures of, but have not posted them either because a) I'm too lazy, b) I'm too busy, or c) I just don't really like the pictures. However, I made these cookies today and I do not want you to procrastinate making them. They are like a little bite (or two) of fall in your mouth. The icing turned out more like a glaze, but still tastes delicious. Please make these soon. You and your friends will thank you for it. Yes, you will thank yourself. I meant that to sound that way! Oh, and I only made half the recipe but am posting the original. I got 21 cookies by halving it and my first batch of ones were pretty small.

Iced Pumpkin Cookies
Source: Cooking This and That, who adapted it from allrecipes.com


Ingredients:

Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

Icing:
1 cup confectioners' sugar
1 tablespoon milk or heavy cream
1/2 tablespoon melted butter
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper.

Combine flour, baking powder, baking soda, cinnamon, nutmeg, pumpkin pie spice, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then spread icing over top.

To Make Icing: Combine all ingredients and beat with elextric mixer. Add milk as needed, to achieve spreading consistency.

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Cookie Bites

Wow, I can't believe it's been about 3 weeks since I've posted. Things have been crazy lately - I am finishing up my student teaching & working at the same time so my time has been very limited. When I do get a little bit of time to myself at night, I just crash on the couch and don't feel like doing much of anything. We have been relying on standby recipes for the most part. I did have a couple of recipe failures and we've grabbed food out a few nights this month. However, I fully expect to get back into cooking here soon! I just starred these cookie bites in my Google Reader and immediately had to make them. I'm so glad I did - these definitely hit the spot. Try them soon!

Cookie Bites
Source: Stephanie Cooks, who got it from "Sweet Food" by Kay Scarlett

Ingredients:
1/2 cup unsalted butter (I used salted and they were fine)
1 cup brown sugar
1 teaspoon vanilla
1 egg, lightly beaten
1 tablespoon of milk
1 3/4 cup all-purpose flour
1 teaspoon baking powder
1 1/2 cups chocolate chips

Directions:
Preheat the oven to 350. Lightly grease a mini muffin tin.

Cream the butter and sugar together in an electric mixer. Mix in the vanilla and gradually mix in the egg, beating well.

Stir in the milk. Sift the flour and baking powder, folding into the butter mixture. Stir in the chocolate chips.

Spoon into the mini muffin tins until the cookie is almost touching the top of the cup. Bake 15 minutes, or until cooked through.

Allow to cool in the pan until firm enough to remove. Remove and complete cooling on a wire cooling rack.

A perfect bite! (Yes, I KNOW I'm cheesy) Enjoy!

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No Bake Cookies

My friend and co-worker's birthday is today and she LOVES no bake cookies so I decided to make some for her...what a nice friend I am. :) I know that this is a popular recipe and a lot of people make them, but I still wanted to post the recipe! These are good. Really good.

No Bake Cookies
Source: Allrecipes.com

Ingredients:
2 cups white sugar
3 tablespoons unsweetened cocoa powder
1/2 cup margarine
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract

Directions:

In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute. (I took the advice of others that commented on this recipe to boil for 2 minutes instead because the cookies set better)

Add quick cooking oats, peanut butter, and vanilla; mix well.

Working quickly, drop by teaspoonfuls onto waxed paper, and let cool. Pin It

Chocolate Chip Cookies that aren't flat!

I have never made chocolate chip cookies that have turned out well. I don't know what it is about these cookies, but they have always turned out flat for me, no matter what I have tried. Tonight, I made them and they came out perfectly!! So this post is mainly for my mom, who has witnessed the countless times I have failed at these cookies, so she can see that her daughter has finally gotten it right. So Mom, are you proud of me??

Original Nestle Toll House Chocolate Chip Cookies
Source: Very Best Baking

Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts (Omitted - I hate nuts in my cookies!)

Directions:
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. (My oven cooks really fast so I only cooked for about 7 minutes)Pin It

Cranberry Orange Cookies

I was SO excited to make these cookies. I have really been into cranberries lately and loved the idea of combining cranberry and orange. Anyways, I made these last night and my cookies ended up coming out SUPER flat. They still taste good though so I'm glad I didn't really waste any ingredients although the texture is certainly different than I expected! I think my problem is that I softened the butter too much. I can be so impatient. I may try to make these again and not soften the butter so much to see if they turn out better. I hope so!
*I just realized that the recipe calls for the juice of HALF an orange...and I added juice from an entire orange so that may have been why the cookies came out flat too because of too much liquid.

Cranberry Orange Cookies
Adapted from Good Things Catered

So flat!!

Ingredients:
1 1/2 c. all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 c. unsalted butter, softened
1/4 c. brown sugar, packed
1 c. granulated sugar
1 egg yolk
1 tsp grated orange zest
juice of 1/2 orange
1 tsp vanilla
1 c. chopped fresh cranberries (I used a food processor and pulsed about 8-10 times)

Directions:
-Preheat oven to 375 degrees and line two baking sheets with parchment.
-In medium bowl combine flour, baking soda, salt, and whisk; set aside.
-In bowl of stand mixer, combine butter and sugars and beat until light and fluffy, about 3 minutes.
-Add yolk and beat until fully incorporated.
-Add orange juice, then zest and vanilla and beat until fully incorporated.
-Turn mixer to low speed, add flour mixture and beat until just incorporated.
-Remove bowl from mixer, stir in cranberries, and place 1 Tbsp rounds of dough onto cookie sheets.
-Place cookies in the oven and bake, switching baking sheet positions half way through baking time, for 12-14 minutes (they should not brown)
-Remove from oven and let cool on pans completely, about 10-15 minutes.

I tried to hold up a cookie to show how flat it is...came out a little blurry but you can kind of see!

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