Large Peanut Butter Chocolate Chip Cookies

These are definitely my new favorite cookies.

Plan ahead... needs to chill...

2 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. unsalted butter, softened
1 c. granulated sugar
3/4 c. brown sugar, packed
2 eggs, room temperature
2 c. creamy peanut butter
1 1/2 tsp. vanilla extract
1 1/2 c. semi-sweet chocolate chips
1/2 c. granulated sugar, for rolling

In a medium sized bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.

In a large bowl, cream the butter and both sugars together until smooth.

Add in the eggs and beat until combined.

Mix in the peanut butter and vanilla.

Add the dry ingredients to the wet ingredients. Mix until just combined.

Add in the chocolate chips.

Chill the dough for 1 hour in the refrigerator. If you chill the dough longer than an hour or so, allow it to sit at room temperature for about 30 minutes before trying to roll into balls.

Preheat oven to 350 F.

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

Roll cookie dough into large balls, about 3 Tablespoons of dough per cookie (it's a lot, but they are large cookies!), then roll the dough in the granulated sugar.

Place 8 balls onto the cookie sheets. Gently press down on each ball to slightly flatten.

Bake for 15 minutes until lightly browned on the sides. The centers will still look very soft.

Let cookies cool on the baking sheet for at least 5 minutes before transferring them to a cooling rack.

If you're waiting between making batches, make sure you put the dough back in the fridge or it gets to sticky and is hard to roll.

These cookies are amazing and I will definitely be making them again. Soon.

Here's a link to the recipe I used: http://www.sallysbakingaddiction.com/2016/07/08/big-bakery-style-peanut-butter-chunk-cookies/. I love Sally! Haven't gone wrong with any of her recipes yet!

Banana Chocolate Chip Cookies

Super easy recipe. And tasty.

3/4 c. salted butter, melted

1 c. brown sugar, lightly packed

1/4 c. sugar

1 tsp. vanilla extract

1 c. mashed ripe bananas

2 3/4 c. all purpose flour

2 tsp. cornstarch

1 1/2 c. semi sweet chocolate chips

 

Preheat oven to 350 F.

 

Line a baking sheet (or two) with parchment paper. Set aside.

 

In a large bowl, mix together butter, brown sugar, sugar, vanilla, and bananas until well combined.

 

Add the flour and cornstarch. Mix.

 

Stir in chocolate chips. Dough will be thick and sticky.

 

Scoop 2 tbsp per cookie onto the prepared baking sheet. Pat scoops down a bit to flatten them out a little. They'll spread a little when baking, but not much.

 

Bake for 12-14 minutes, until edges are lightly golden. The center will still look a little undercooked, but will continue cooking and firm up as it cools.

 

Remove cookies from oven and allow to cool for about a minute on cookie sheet.

 

Move cookies to a cooling rack to finish cooling.

 

Enjoy!

 

Here's a link to the recipe I used: http://www.lifeloveandsugar.com/2015/02/11/banana-chocolate-chip-cookies/

 

Peanut Butter Marshmallow Fudge

2 1/2 c. mini marshmallows, divided
11 1/2 oz. semi-sweet choc chips
11 1/2 oz. milk choc chips
1/2 c. creamy peanut butter

15 miniature Reese's peanut butter cups, roughly chopped

Line an 8 inch baking dish with parchment paper.

Spread 1 cup mini marshmallows onto the bottom of the prepared baking dish.

In a large bowl, combine the chocolate chips and peanut butter. Make sure the bowl is microwave safe. Microwave for 30 seconds, stir with a spatula. Continue cooking the fudge in 30 second increments, stirring in between, until the mixture is smooth.

Stir in the remaining marshmallows and peanut butter cups.

Pour the chocolate mixture into the prepared baking dish. Use a spatula to spread it out evenly.

Chill in the refrigerator until firm; at least 2 hours. Cut into squares.

Here's a link to the recipe I used: http://www.ebay.com/gds/Peanut-Butter-Cup-Marshmallow-Fudge-/10000000205678098/g.html

Zucchini Coconut Choc Chip Cookies

1 c. flour
1 tsp. baking soda
1/2 tsp. salt
4 Tbsp. coconut oil, melted and cooled
1/2 c. brown sugar
1/4 c. sugar
1 egg
1 tsp. vanilla
1 c. zucchini, shredded
2 c. old fashioned oats
3/4 c. semi-sweet choc chips
1/2 c. sweetened coconut flakes

Preheat oven to 350 F.

Line a baking sheet with parchment paper. Set aside.

In a medium bowl, combine the flour, baking soda, and salt. Stir.

In a large bowl, mix the oil and sugars with an electric beater until creamy. Add in the egg and vanilla and mix. Add the zucchini and mix until combined.

Stir in the oats, chips, and coconut flakes.

Drop by spoonfuls on the prepared baking sheet, making sure they are about 2 inches apart.

Bake 10-12 minutes or until the edges and tops start turning golden.

Let cool before removing to a wire rack.

Makes about 18 cookies.

Here's a link to the recipe I used: http://www.twopeasandtheirpod.com/zucchini-coconut-chocolate-chip-cookies/

Coconut Scones with Choc Chips

Scones
3/4 c. coconut milk
1 egg
2 tsp. vanilla
1/4 c. sugar
2 - 2 1/2 c. flour
1 Tbsp. baking powder
1/2 tsp. salt
3 Tbsp. butter, very cold, and cut into small cubes
3/4 c. mini choc chips
1/2 c. sweetened flake coconut
2 Tbsp. coconut milk (for brushing)

Frosting
1 c. confectioners' sugar
2 Tbsp. coconut milk
1/4 c. sweetened flake coconut

To make the scones: Preheat oven to 375 F. Line a baking sheet with parchment paper. Set aside.

In a medium sized bowl, combine the coconut milk, egg, vanilla, and sugar. Set aside.

In a large bowl, whisk the 2 cups flour, baking powder, and salt together. Cut in the cold butter with a pastry cutter (or two knives if you don't have a pastry cutter).

Mix the wet ingredients into the dry. Fold in the coconut flakes and choc chips.

Knead on a floured surface 4-5 times. Here is where you may need the extra 1/2 cup flour. Add gradually.

Move to the lined baking sheet and cut with a knife or pizza cutter. I recommend flouring whatever you are going to cut with. Probably multiple times. The dough can be sticky. Cut into slices like you would a pizza.

Brush slices with the coconut milk.

Bake 18-22 minutes. Let cool.

To make the frosting: Mix the sugar and milk together. It is a thicker frosting, so then using a knife just spread the frosting over the scones gently (after they have cooled). Sprinkle with the flakes.

Eat them warm or cold. With jam or plain. Enjoy!

Here's a link to the recipe I used: http://www.mybakingaddiction.com/chocolate-coconut-scones/
 

Peanut Butter Energy Bites

1/2 c. creamy peanut butter
1/3 c. honey
1 tsp. vanilla
1 c. old fashioned oats
2/3 c. sweetened coconut, shredded
1/2 c. flaxseed meal
6 Tbsp. mini chocolate chips

In a medium sized bowl, stir together the peanut butter, honey, and vanilla. Add the rest of the ingredients. Shape into small balls. I used a mini ice cream scoop. Store in the fridge.

When I rolled the bites into balls I immediately put them in a tupperware. I used a piece of parchment paper between rows.

Makes 20-24 bites.

Super easy to make.

Here's a link to the recipe I used: http://www.cookingclassy.com/2014/04/bake-energy-bites/

Banana Peanut Butter Muffins with Chocolate Chips

6 Tbsp. butter, softened
2 eggs

2 ripe bananas
1 c. lite sour cream
2/3 c. sugar
1/3 c. creamy peanut butter
1 c. flour
1 c. whole wheat flour
3/4 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 c. chocolate chips

Preheat oven to 350 F.

Mix together the butter, eggs, bananas, sour cream, sugar and peanut butter in a large mixing bowl.

Whisk together dry ingredients in a separate bowl.

Combine wet and dry ingredients and stir until just combined. Stir in chocolate chips.

Lightly grease muffin tin. Scoop into muffin tins and then bake for 20-25 minutes or until toothpick comes out clean from center.

This recipe made a dozen regular sized muffins and 22 mini muffins. If you use the mini muffin tin, the bake time is 15-20 minutes.

Here is a link to the recipe I used: http://barefeetinthekitchen.blogspot.com/2011/05/peanut-butter-chocolate-chip-banana.html

Cake Batter Chocolate Chip Cookies

My new favorite cookie recipe!

Plan ahead... needs to chill.

Best cookie dough ever

1 1/4 c. flour
1 1/4 c. white boxed cake mix
1/2 tsp. baking soda
3/4 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 1/2 tsp. vanilla
3/4 c. chocolate chips
1/3 c. sprinkles, the brighter the better!

In a large bowl, combine the flour, cake mix, and baking soda. Stir, then set aside.

Cookie dough

In a separate bowl, combine the butter and sugars. Beat until creamy. Stir in the egg and vanilla.

Add the flour mixture to the wet ingredients. Mix until just combined. Do not overmix. Fold in the chocolate chips and sprinkles.

Cover and refrigerate dough for at least 1 hour.

When the dough has chilled, preheat the oven to 350 F.

Mmmmm, cookie....

Shape your dough balls to be taller than wider. I kind of thought they looked similar to a snowman shape when I was making them. Place on an ungreased baking sheet. Bake 10-12 minutes, or until the cookies start to brown around the edges. If the centers still appear a little soft, it's okay. Cool for 5 minutes on the baking sheets before removing to a cooling rack.

Thank you to Sally's Baking Addiction for the recipe: http://sallysbakingaddiction.com/2012/12/09/recipe-round-2-cake-batter-chocolate-chip-cookies/

Eggnog bread with chocolate chips

Before baking

2 1/4 c. flour
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
1 c. sugar
2 eggs
1 c. eggnog
1/2 c. butter, melted
1 tsp. vanilla
mini chocolate chips

Preheat oven to 350 F. Grease a bread pan; set aside.

In a large mixing bowl, combine the flour, baking powder, salt, nutmeg, and sugar. Make a well in the middle.

In another bowl, lightly beat the eggs, then mix in the eggnog, melted butter, and vanilla.

Pour the wet ingredients into the dry ingredients. Stir until just combined. Pour the batter into the prepared bread pan. Sprinkle the top with the mini chocolate chips. Bake for 50 minutes or until a toothpick inserted in the center comes out clean.

Mmmmm...

Cool slightly before removing to a wire rack.

Here's a link to the recipe I adapted: http://www.roxanashomebaking.com/eggnog-chocolate-bread-recipe/

Mint Chocolate Chip Cookies

Got this recipe from good ol' Betty Crocker: http://www.bettycrocker.com/recipes/mint-chocolate-chip-cookies/22bebeda-ea36-441a-9909-ae78409d6da6

17.5 oz. bag Betty Crocker sugar cookie mix
1/2 c. butter, softened
1/2 tsp. mint extract (which is different from peppermint)
8 drops green food coloring
1 egg
1 c. creme de menthe baking chips
3/4 c. semi-sweet chocolate chips

Preheat oven to 350 F. In a large bowl, mix together cookie mix, butter, extract, food coloring, and egg. Beat until soft dough forms. Stir in the chips.

Drop by teaspoonfuls 2 inches apart on an ungreased cookie sheet.

Bake 8-10 minutes. Let cool then remove to a wire rack.

Frosted Chocolate Chip Cheesecake

Crust

*Plan ahead... needs to chill

Crust:
2 c. shortbread with fudge crumbs
6 Tbsp. butter, melted

Filling:
24 oz. cream cheese, softened
1 c. sugar
1 tsp. vanilla extract
3 eggs, lightly beaten

Ready to bake

1 c. mini semi-sweet chocolate chips

Frosting:
4 oz. milk chocolate candy bar, chopped
1 c. heavy whipping cream
2-3 Tbsp. caster sugar
sliced almonds, toasted

To make the crust: In a small bowl, combine shortbread crumbs and butter. Press onto the bottom and up the sides of a greased 9 inch springform pan. Chill for 15 minutes.

Out of the oven

To make the filling: In a large bowl, beat the cream cheese, sugar, and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in chocolate chips. Pour into crust. Place pan on a rimmed baking sheet. Bake at 325 F for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight.

Ready to eat

To make the frosting: In a microwave-safe bowl, melt candy bar; stir until smooth. Cool to room temperature. Meanwhile pour the heavy cream into a large metal bowl and beat on high until stiff peaks form. Add the sugar and beat on low until just mixed. Gradually fold in the melted chocolate. Frost the top of the cheesecake; garnish with almonds. Refrigerate leftover.

Recipe adapted from Taste of Home magazine 2011