Peanut Butter Cookie Dough Oreos

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Oreos + Peanut Butter Chocolate Chip Cookie Dough = Cookie Heaven

When it comes to desserts, my favorite flavor combination is chocolate and peanut butter. It’s hard not to like, right? That’s why I thought these chocolate peanut butter cookie dough sandwich cookies would be perfect to make for a little dinner party at our house. A meal isn’t complete without some sweet treats!

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The recipe is surprisingly simple. It uses ingredients that I already had in my kitchen and wasn’t too time consuming. I like to “test” the dough as I bake. Let’s just say not all of the eggless peanut butter dough made it to the cookies…

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Homemade Peanut Butter Cookie Dough Oreos

Ingredients

For the cookies:

  • 1 cup flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 10 Tablespoons unsalted butter, at room temperature
  • 1 egg

For the peanut butter cookie dough filling:

  • 4 Tablespoons unsalted butter, at room temperature
  • 1/2 cup creamy peanut butter
  • 1/4 cup light brown sugar
  • 2 Tablespoons granulated sugar
  • 1/4 cup milk
  • 1/2 tsp. vanilla extract
  • 1 1/4 cups flour
  • 1/8 tsp. salt
  • 1/2 cup mini semi-sweet chocolate chips

Directions

For the cookies:

  1. Preheat oven to 375F. Line baking sheet with parchment paper.
  2. In the bowl of an electric mixer, beat butter until creamy. Add sugars and mix until combined. Mix in egg and vanilla extract.
  3. In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt. Gradually add to butter mixture and mix on low speed until dough forms.
  4. Take rounded teaspoon of dough and place on prepared baking sheet, spacing about 2 inches apart. Use the bottom of a measuring cup to slightly flatten the dough. Bake for 8 minutes, until set. Transfer to wire rack to cool completely.

For the filling:

  1. In the bowl of an electric mixer, beat the butter and peanut butter on medium-high speed until light and creamy. Add sugars and beat until combined. Add the milk and vanilla, beating until fully incorporated. Gradually add the flour and salt and mix on low speed until dough forms. Gently stir in chocolate chips.

To assemble the cookies:

  1. Drop 1 tablespoon of filling onto half of the cookies. Top with the remaining cookies, pressing lightly to create a sandwich.

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Coconut Macaroons with Nutella

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Happy Easter! I hope everyone is enjoying some quality family time, egg hunts and sweet treats! If you’re looking for a last-minute dessert, these macaroons are a quick, delicious cookie that everyone will love – even those who don’t love coconut.

Coconut Macaroons with Nutella

Ingredients

  • 2/3 cup flour
  • 5 cups coconut
  • 1/4 tsp. salt
  • 1 14 oz. can sweetened condensed milk
  • 2 tsp. vanilla
  • 1 cup Nutella
  • Cadbury milk chocolate eggs

Directions

  1. Preheat oven to 350F. Line cookie sheet with parchment paper and set aside.
  2. Combine flour, coconut, salt, sweetened condensed milk and vanilla in large bowl, until dough forms. Drop by spoonful onto prepared cookie sheet. Use your thumb or a spoon to make an indentation in the center to form a nest shape. Bake for 12-15 minutes.
  3. When completely cooled, fill each nest with 1-2 tsp. of Nutella and top with a few eggs.

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Chocolate Chip Cookie in a Cup

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Sometimes you just need a good ol’ chocolate chip cookie fresh out of the oven. If you don’t have the time or energy to whip up an entire batch this “cookie in a cup” recipe is the perfect quick fix. You still get the warm, chewy cookie and melted chocolate chips without the mess. The sweet treat will definitely satisfy a cookie craving. Make sure to have a glass of milk close by!

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Chocolate Chip Cookie in a Cup

Ingredients

  • 1 Tbsp butter, melted
  • 1 Tbsp. sugar
  • 1 Tbsp. dark brown sugar
  • 3 drops of vanilla extract
  • pinch of salt
  • 1 egg yolk
  • slightly less than 1/2 cup flour
  • 2 Tbsp. semi-sweet chocolate chips

How-to:

Combine butter, sugars, vanilla and salt in microwavable mug or cup. Add egg yolk and stir until combined. Mix in flour, stirring until dough forms. Gently fold in chocolate chips and then sprinkle some on top. Microwave for 40-55 seconds, until almost set. It will continue cooking once it is out of the microwave, so no need to over do it.

Circus Animal Cookies

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What’s better than a cookie within a cookie? Not a whole lot. This nostalgic treat is sure to bring back memories of your childhood. I incorporated the Mother’s Circus Animal cookies I enjoyed as a kid into a basic sugar cookie to create this pretty, pink cookie. They would make for a festive Valentine’s Day sweet (I know I’m a little late on this one…) or for a girls’ baby shower.
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Circus Animal Cookies

Ingredients

  • 2 3/4 cups flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 1 egg
  • 1 tsp. vanilla
  • 14 oz. bag Mother’s Circus Animal Cookies, crushed (leave some larger chunks)

Recipe:

  1. Preheat oven to 375F. In a small bowl, whisk together flour, baking soda and baking powder. Set aside.
  2. In the bowl of a standing mixer, cream together butter and sugar until smooth and fluffy. Beat in egg and vanilla until combined. Gradually add flour mixture and stir until dough forms. Using a spatula or wood spoon, mix in the animal cookie chunks and crumbs until fully incorporated. Take a heaping tablespoon of dough and roll it into a ball. Place on ungreased cooking sheet.
  3. Bake for about 8 or 9 minutes, until edges are set. Be careful not to over bake, even if they don’t look done, because they will harden as the cool (it took me a few batches to figure out this trick). Remove from baking sheet to cool on wire rack. Make sure to try some fresh out of the oven, too. Delicious!

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Raspberry Sea Salt Shortbread Cookies

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Spread the love with these heart-shaped raspberry sea salt shortbread cookies this Valentine’s Day. The raspberry sea salt creates a sweet and salty treat that your special someone is sure to love! I think it would also be fun to sprinkle it on some chocolates or caramels to add a pretty, pink touch!

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Ingredients

{For cookies}

  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 3 1/4 cups flour
  • 1/4 tsp. salt

{For raspberry filling}

  • 2 oz. white chocolate, chopped
  • 1/4 cup butter, softened
  • 3 1/2 Tbsp. fresh raspberry puree (blend 1/2 cup of raspberries until smooth)
  • 1 tsp. vanilla
  • 3 cups powdered sugar
  • 1 1/2 Tbsp. whipping cream

{For raspberry sea salt}

  • 2 Tbsp. sea salt
  • 1/2 tsp. raspberry puree

Directions

{For the cookies}

  1. Preheat oven to 350F. Line two or three baking sheets with parchment paper or Silpat mat and set aside.
  2. In the bowl of a standing mixer, beat together butter and sugar until smooth and fluffy. Add vanilla and mix until combined. In a separate large bowl, whisk together flour and salt. Gradually add to butter mixture and mix on low until combined.
  3. Place dough on a floured surface and use floured rolling pin to roll out dough until 1/4-inch thick. Cut dough into hearts by using small hear-shaped cookie cutter with scalloped edges. Place hearts on cookie sheet and chill in fridge for 10 minutes before baking.
  4. Bake for 17 minutes, until edges are slightly browned. Let cool before frosting.

{For raspberry filling}

  1. Place white chocolate in microwaveable bowl and melt in microwave for about 30 seconds.
  2. In the bowl of a standing mixer, beat the butter until light and creamy. Add raspberry puree and vanilla and continue to beat. Slowly add melted chocolate and powdered sugar. Add in the whipping cream to create a lighter consistency. Beat until smooth and fluffy.
  3. Place filling in a piping bag (or Ziploc bag). Cut off the tip and use to fill the cookies.
{For raspberry sea salt}
  1. Place sea salt and raspberry puree in a small bowl. Use a fork to mix them together, until salt turns pink and there are no clumps. Sprinkle a small amount on each cookie.

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Chocolate-Dipped Cheesecake Cookies

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“It’s so fluffy I’m gonna die!” – Agnes, Despicable Me

Yes, she is talking about a unicorn, but she easily could have been describing these cookies. They are so soft and moist, plus anything dipped in chocolate is delicious. These chewy cookies would be a yummy Valentine’s Day treat for your special someone – and very cute wrapped in a Mason jar.

Ingredients:

  • 8-ounces cream cheese (room temperature)
  • 1/2 cup butter (room temperature)
  • 1 cup sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 1/2 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/2 cups semi-sweet chocolate chips

How-to

  1. Preheat oven to 350F
  2. In the bowl of a standing mixer, beat together cream cheese and butter.
  3. Add sugar and mix until smooth.
  4. Beat in eggs and vanilla
  5. In a separate bowl, whisk together flour, baking powder and salt. Gradually add to butter mixture and stir until combined.
  6. On an ungreased baking sheet (or baking sheet with Silpat mat), drop rounded tablespoons of dough
  7. Bake for 10 minutes, until edges are set. When in question, I always err on the side of underbaked because they will still continue to cook ounce out of the oven. Transfer to wire rack and let cool.
  8. Cover baking sheet or plate with wax paper and set aside.
  9. Melt chocolate chips in microwave, stirring at 30-second intervals.
  10. Once melted, dip bottom of cookies and then place on prepared baking sheet or plate. Let chocolate harden. Enjoy :)

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Brown Butter Oatmeal Chocolate Chip Cookies

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It’s hard to beat a classic chocolate chip cookie, but this recipe might just take the cake (or the cookie). Brown butter makes everything better and the oatmeal creates a chewy, amazing texture. It was my first time baking with the Silpat non-stick baking mat that my boyfriend’s brother and sister-in-law got me for Christmas. It worked perfectly and results in easy cleanup!

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Ingredients:

  • 1/2 cup unsalted butter, divided
  • 1 1/4 cups flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup dark brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 1/4 tsp. vanilla extract
  • 1/2 cup quick oats
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup dark chocolate chips

How to:

  1. Preheat oven to 350F. Line baking sheet with parchment paper or Silpat baking mat.
  2. Melt 4 tablespoons of butter in a small skillet over medium heat. Swirl the pan occasionally as it continues to cook, until golden brown and smells nutty. Set aside and let cool to room temperature.
  3. Combine flour, baking powder, baking soda and salt in medium-sized bowl. Set aside.
  4. In the bowl of a standing mixer, cream together the remaining 4 tablespoons of butter with sugars until light and fluffy. Mix in cooled brown butter until fully incorporated. Beat in the egg and vanilla until combined. Gradually add dry ingredients until well mixed. Gently stir in oats and chocolate chips.
  5. Roll dough into balls (about 1 1/2 Tbsp) and place on prepared baking sheet. Bake for 9 minutes, until edges are set. Let cool on baking sheet for a few minutes, then transfer to wire rack to cool completely – or eat them warm :)

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Salted Caramel Chocolate Chip Cookies

20131117-212016It’s hard to beat a classic chocolate chip cookie. From the sweet smell of the kitchen as they bake to the melty, gooey texture when they’re fresh out of the oven, there’s a reason why this basic cookie is a dessert staple. Since I currently have a salted caramel addiction, I decided to add a little twist to this simple sweet.

Ingredients

  • 2 cups flour
  • 1/2 tsp. baking soda
  • 3/4 cup butter, softened
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 egg yolk
  • 2 tsp. vanilla
  • 3/4 cup semi-sweet chocolate chips
  • 15 unwrapped caramels, each cut into 6 pieces
  • sea salt

How-to:

  1. In a medium-sized bowl, mix together flour and baking soda. Set aside.
  2. In the bowl of standing mixer with paddle attachment, cream together the butter and sugars. Add egg, egg yolk and vanilla and mix until well combined. Gradually mix in flour mixture. Stir until dough forms. Gently fold in chocolate chips. Refrigerate dough for one hour.
  3.  Preheat oven to 350F. Scoop a heaping tablespoon of chilled dough and press in a few caramel pieces. Roll into ball and place on ungreased cookie sheet. Repeat until dough is gone. {Helpful hint: try to not place caramel pieces on bottom of the ball because it will stick to the baking sheet}
  4. Bake for about 10 minutes, until edges are set and lightly browned. Do not over-bake them! Even if the centers don’t look done, they will firm up. I figured this out the hard way. Sprinkle hot cookies with sea salt. Let cool on cookie sheet for a few minutes, then transfer to a wire rack to cool completely.

Peanut Butter & Jelly Cookie Bars

pbjIt’s that time of year… back to school! Target is full of school supplies, football is back on TV and summer vacation is coming to an end. Bring out your inner child with this twist on the classic school lunch.  I’ll put it this way: brownie + peanut butter cookie + jelly roll = peanut butter & jelly cookie bars. This unbeatable combo creates the ultimate sweet treat. 20130811-203734.jpgIngredients:

  • 1 cup unsalted butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 18 oz creamy peanut butter (one small jar)
  • 3 cups flour
  • 1 tsp. baking powder
  • 1 1/2 tsp. kosher salt
  • 2 cups raspberry jam (or any favorite flavor!)
  • 1/2 cup salted peanuts

How to:

  • Preheat oven to 350F. Grease a 9×13 baking pan. Line with parchment paper, then grease and flour.
  • In the bowl of a standing mixer, beat together butter and sugar. Add eggs, vanilla and peanut butter. Mix until combined.
  • In a separate large bowl, stir together flour, baking powder and salt. Gradually add to peanut butter mixture and mix on low until combined.
  • Spread 2/3 of dough into pan. Evenly spread jam on top. Drop small, flattened pieces of remaining dough on top of jam. Sprinkle on peanuts.
  • Bake 30-35 minutes until golden brown.
  • Get a glass of milk ready and enjoy!

Cake Batter Cookie Bars

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Who doesn’t love funfetti?! You can use it to celebrate your birthday or any day! I’ve had a boxed mix sitting around in my cupboard, but wasn’t in the mood for making an entire cake. Instead, I used it to make these cookie bars. They were delicious! It had the funfetti flavor, but the consistency of a buttery, chewy cookie. And how can you resist this batter? Let’s just say not all of it ended up in the pan…

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Ingredients:

  • 1 1/4 cup funfetti cake mix
  • 3/4 cup flour
  • 1/4 tsp. baking soda
  • 3/4 cup butter, melted
  • 1 egg
  • 1 egg yolk
  • 2 tsp. vanilla extract
  • 1/2 cup sugar
  • 1/2 cup brown sugar

How to:

  • Preheat oven to 350F. Lightly grease 9×9 inch pan.
  • Cream together butter, sugars, egg, egg yolk and vanilla. Set aside.
  • In a medium-sized bowl, combine cake mix, flour and baking soda. Gradually add to butter mixture and stir until combined.
  • Spread batter evenly into prepared pan.
  • Bake for 30-35 minutes until lightly browned.
  • Let cool in pan for 5 minutes, then transfer to wire rack. Cool completely before cutting.
  • Enjoy!

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Dark Chocolate Oat Clusters

Need a quick chocolate fix? Here’s a cookie that is healthy and made from ingredients you already have in your kitchen! They are delicious and literally take 5 minutes to make. Perfect for satisfying those dessert cravings without ruining your diet.

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Ingredients:

  • 2 tablespoons creamy peanut butter
  • 2 tablespoons 1% low-fat milk
  • 1/4 cup semisweet chocolate chips
  • 3/4 cup old-fashioned rolled oats

How to:

  1. Place the peanut butter, milk and chocolate chips in a saucepan; cook over low heat until melted.
  2. Stir in the oats; remove from heat.
  3. Line a plate with wax paper. Using a spoon, drop 8 ball-shaped portions on wax paper.
  4. Let it set in the refrigerator for about 10 minutes before serving

Health facts per serving (2 cookies; makes 4 total):

  • Calories: 160
  • Fat: 8g
  • Protein: 5g
  • Carbohydrates: 19 g
  • Sugars: 7g

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