Peanut Butter Cookie Cups


If there is one truth in the universe that everyone can agree on, it’s that chocolate and peanut butter is a holy combination. A divine duo, if you will. Any dessert utilizing this decadent pairing will be an inevitable hit. It’s science!

Unless, of course, you happen to be allergic to peanuts, in which case I offer my most sincere condolences. It truly is that good

Which is why today I have yet another PB/chocolate recipe for you all today (see chocolate party bark, no-bake pb & chocolate cereal bars,  classic puppy chow, peanut butter chocolate chip banana bread,  peanut butter cup cheesecake bars, baked peanut butter cup s’mores dip) Chocolate-stuffed peanut butter cookie cups!

That’s right. 

Chocolate-stuffed peanut butter cookie cups. 

Chocolate stuffed peanut butter cookie cups

A chewy, rich, peanut-buttery cookie, cooked until golden and soft, filled with creamy milk chocolate and garnished with a drizzle, should you so desire. Goes well with a tall glass of milk and a smile. 😉 

As if that weren’t good enough, these bad boys get even better–there’s only six ingredients. That’s it! Right now, you are five ingredients away from your own chocolate-stuffed peanut butter cookie cups. All they take are a cup of peanut butter, a splash of vanilla, a cup of sugar(s), one egg, your milk chocolate of choice, and a tablespoon or so of coconut oil. 

You probably have all of those ingredients in your pantry, too. Simple and delicious. That’s how I like ’em!

To make these, you combine the peanut butter, sugars, and egg in a medium bowl, mixing until fully combined. The dough for these is rather sticky, so I recommend either chilling the dough for an hour or two before baking, or rolling the dough after running your hands under water so they’re slightly wet. It helps the dough to not stick so much!

You then put about a tablespoon of dough into each mini muffin pan divot, pressing it into the sides to leave room for the chocolate. Once that’s complete, you melt your chocolate and combine it with the coconut oil, which gives the chocolate a smoother, creamier texture without affecting the taste. You then add in your desired amount of chocolate into each cookie cup, leaving some for garnish. 

With the remaining dough, you seal the tops of the cookie cups, stamp with a fork to make the signature peanut butter cookie crosshatch, and then bake for fifteen-twenty minutes until the edges are golden and the middles are set. 

Now comes the tough part. 

You have to let them cool  c o m p l e t e l y  before taking them out of the tin, or the melted chocolate will cause the cookie cups to fall apart. Once you do get them out of the pan, however, you can drizzle with the remaining chocolate and enjoy with a tall, cold glass of milk. 

I can practically taste it now. 

Let’s get to it, shall we? 😀

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Chocolate Chunk Cookie Dough Truffles

CDTcoverGood morning, lovelies! Today is a wonderful day. The sun is shining, I got my run in for the day, and I have these bad boys to keep me company. 

The ‘bad boys’ I reference are, of course, an inanimate combination of flour, sugar, and butter, amongst other things (and chocolate, duh). They are everyone’s favorite part of baking cookies (licking the spoon 😉 ) without any of the worry that you might get salmonella from raw eggs (has anyone really? From cookie dough?) all in a bite-sized, chocolate-coated, crushed-graham-cracker-sprinkled bite. 

Delectably adorable, no? 😛


I don’t know if y’all would notice (ha! I’m not Southern :P), but I did try and switch up the background a bit. Those red and blue checked cloths are nice, but a bit repetitive, dontcha think? I think this green and white paisley is kinda sophisticated–I digress. 

They’re pretty easy to make, too! I mean, it’s not exactly rocket science to whip up some chocolate chip cookies, and these take all of the complicated stuff out of an already pretty average task–no worrying about baking-soda-to-baking-powder ratios, or preheating the oven to exactly the right temperature, or having burnt edges and wobbly middles because your dang oven just can’t cook evenly–

I’m rambling, aren’t I? 

Whoops? 😉 

Anywhoo, if you’ve got a stand mixer (heck, even if ya don’t), you can make these bad boys. All it takes is a bit of butter, some sugar, flour, salt, vanilla, and some good ol’ chocolate chips. 


P.S. The chocolate’s not fuzzy, it’s just the condensation from being in the freezer–I photographed them right after they came out because they’re best served cold (more on that later)–moving on!

Alrighty, so. To make these, you’ll take your somewhat softened (or slightly microwaved) stick of butter and some light brown sugar and beat it all together until it’s fluffy. You’ll then add in your flour, vanilla, and salt, mixing it together until it looks something like this. 

DSCN2778You’ll then take your preferred form of chocolate chunk–chocolate chips, m’n’m’s (how many apostrophes are there??), candy bars, or a giant bar of chocolate hacked into squares with a big knife (what I did because we didn’t have any chocolate chips and I didn’t feel like going to the store 😉 )–and stir it in. Taste test. Add whatever needs adding–like milk, for texture purposes, or a splash more of vanilla–and move along. At this point you may want to stick the dough in the fridge for a bit so that it sets more and isn’t as sticky–easier to roll into balls later. 😀

DSCN2780After you’re good and happy with your dough (and if you can stop eating it enough to actually roll it into the truffles–will power!) you will do just that. You can use a spoon, or an ice cream scooper, or a fancy cookie dough scooper with an automatic release, or your hands (a la moi) to roll the dough into bite-sized spheres…nuggets…lumps…you get the picture. I recommend doing this on wax paper as opposed to tin foil or parchment paper because the dough will come off much easier and won’t freeze to the material (it’s a problem, I tell you). 

DSCN2788To make them look as good as they taste, all you have to do is melt two chocolate bars (who has time for fancy melting wafers or tempered chocolate?), and get some graham cracker crumbs. You’ll take the frozen nugget of dough, dunk it in the melted chocolate, and stick it in the graham cracker crumbs. Optionally, you can then try to be all artsy like that and drizzle them in some more chocolate. These will then go back into the freezer for at least half an hour (so that chocolate can set), and then are ready to be served. 

DSCN2798As far as storing them goes, I suggest keeping them in the freezer until you are ready to eat them–the cookie dough is still cookie dough, meaning that it’s still a bunch of uncooked butter, flour, and sugar that will get all melty and sticky if left out too long. The cold plays great with the texture of them, though, because the chocolate topping is hard, but then the dough is soft and thick, and the chunks of chocolate melding both perfectly. I would suggest using semi-sweet chocolate, because milk would be too sweet and bland, and dark chocolate would add a bitter edge to the truffle. I mean, who wants bitter cookie dough? 😛

DSCN2804Now that you have an upclose look at the glory of these truffles (they’re absolutely delicious–my siblings were fighting over them, I kid you not)…

Let’s get to it, shall we? 

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Fudgy Brownie Cookies


Hello again, lovely peoples! 

I’m back for another post!

I feel like I’m behind on greetings…my last post was on the first of November (oh, goodness), so…

Happy Thanksgiving!

Merry Christmas!

And a very happy New Year! Oh my good Lord, it’s 2015.

Do you guys have any resolutions for the new year? Planned diets, exercise plans, stepping outside your comfort zone (even if it’s something as simple as swapping your nude lippie for a bright fuschia? No? Just me? ‘Kay.) As for me, I’m hoping to be a brighter, more optimistic person, and to try to live in the moment a bit more–I tend to focus on tomorrow instead of enjoying today. I need to do a better job of stopping and smelling the roses, y’know? 

That’ll be enough preaching from me. Shall I introduce la recette (ooh, French!)? 😉


I bring you fudgy brownie cookies today. Decadent, soft & chewy chocolate cookies are bursting with gooey chocolate chips. These cookies and milk are a match made in heaven, let me tell you. I told myself I had to stop after my fourth. 😉 Fresh out of the oven, or heated in the microwave for a couple of seconds…there’s no other way. Not with this many chocolate chips involved!



The ingredients are fairly simple, which is always a plus. Your basic cookie ingredients–all-purpose flour; an egg; a stick o’ buttah; some light brown sugar; it’s plain cousin, granulated sugar; pure vanilla extract; and baking soda–combine with some chunky sea salt, a bit of milk, unsweetened cocoa powder, and a cup of chocolate chips (the best part). You could use regular salt, but I prefer sea salt, just because I love the contrast between a sweet, gooey, chocolatey cookie and the chunky sea salt–it also provides a bit of texture, so between the thick base, the melted chocolate chips, and the sea salt, it’ll be like a cookie palooza in your mouth! 😀 Now who doesn’t want that? 



Along with already-in-your-pantry ingredients, it won’t take rocket science to make these. You whisk together your dry ingredients, beat the butter, add in the sugars, the vanilla, the eggs, and the milk, pour in your dry ingredients, measure out a generous cup of chocolate chippies, and then chill it in the fridge for at least an hour. While you’re waiting, feel free to have a dance party in your kitchen, watch a couple of episodes of Criminal Minds (great show), or catch up in the book you’re reading (a la moi–I’m reading Unbroken by Laura Hillenbrand, because I want to see the movie, and oh my goodness gracious…cookies are necessary when reading a book this intense. Take my word for it.)



After an hour is up, roll out about a tablespoon and a half of dough into little balls, 9 per cookie sheet. The dough is much easier to work with once chilled! They’ll cook in the oven (which as been heated to 350 degrees, of course) for about 10 minutes. They’ll look puffy, and slightly underdone–that’s a good thing! As they cool, they’ll settle, and if they’re still too puffy for your liking, you can press down on them with the back of a spoon. Take advantage of this cooling time to stick in a couple (or a lot) more chocolate chips. They’ll melt and make the cookies even more irresistible (is that possible?). 


These bad boys are fresh outta the oven. Yes, please!


I wish I’d made these for Christmas Eve–I bet good ol’ Saint Nick would’ve left a couple extra gifts underneath the tree if he’d had some fudgy brownie cookies! When I was younger, that’s what boggled my little mind about Santa–not the whole flying-around-the-world overnight business, or making gifts for billions of people and then fitting them all on one lil’ sleigh, or the tags on the gifts that were written in handwriting suspiciously similar to my dad’s…no; how on earth did he eat so many cookies? 

The world may never know. 😉 

Let’s get into it, shall we? 


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I just wanted to apologize for the weird square-2015-Sweet-Gra at the bottom of my pictures. I was trying out a new watermark and obviously…it didn’t translate well! Thanks 🙂

Original recipe here.


Halloween Candy Cookie Bars



Hello, friends. 

I can guess what you’re all thinking: 

Oh my goodness! She’s back from the dead!

In the spirit of a belated-Halloween…muahahahaha. 

Just kidding! I actually had a day to myself…as well as a bucket of leftover Halloween candy, which is why this post is coming to you today. Surprise!


Onto the very colorful subject of this post (literally)…

Halloween Candy Cookie Bars! Yay! 😀

A complex, chewy, buttery cookie base is dotted with a plethora of chocolatey Halloween candy that makes for an irresistible treat. Plus, it comes in bar form, which I seem to have developed an affinity towards…

And why not?

With cookies, you have to worry about them spreading in the oven and them being too flat and cookie sheets being too hot between batches and chilling the dough and spacing them 2-inches apart, blah, blah, blah (not saying that I don’t love a good cookie). With cookie bars, you plop le batter into le pan, pop it in le oven, and BOOM–le cookie bars. 


For today’s bars, you’ll start out with an armful of Halloween candy, preferably of the chocolate variety–I mean, if Nerds and Sour Patch float your boat, by all means, go ahead, but if I found a Skittle in my bars, I think I’d be kinda grossed out. Just sayin’.


You’ll then roughly chop the candy into small chunks. Make sure to grab a couple packets of m’n’m’s (which I’m almost positive you have laying around somewhere) and dump ’em in. They’re what give the bars their colorful pop! Plus, unlike the other chocolates that melt all over the place while they’re baking, the candy coating keeps m’n’m’s shape pretty well. By the end, you should have cut up about two cups worth of candy. 




After doing so, you’ll want to gather your other ingredients–flour, sugar, baking soda & powder, some salt, some vanilla, some honey, two eggs, a cup of melted unsalted butter, and a pinch of instant coffee. Now, you may be thinking, instant coffee? Whaaaa? but it helps to cut the sweetness of these bars. The original recipe I was following called for molasses (which I conveniently didn’t have), so I substituted honey for texture and consistency purposes, and a teaspoon of instant coffee to give it a deeper, more complex flavor–which it totally did! It adds a subtle espresso note when you first take a bite, but before you can even place your finger on what that might be, the buttery, salty notes of the honest-to-goodness cookie base take over. That, or you hit an m’n’m, and are absorbed in candy-coated-chocolatey goodness. 😉


As per usual, the flour, baking soda, baking powder, salt (of which I used coarse), and instant coffee are whisked together. Piece of cake (or cookie bar). 



Next comes a slightly more hands-on (literally) part. You’re going to take the honey, vanilla, and sugar, and work it all together with your fingers so that there’s not any sugary-honey clumps. The sugar will be lightly tinted yellow. It smells a little strange, but bear with me. Baking is an art! 



After that, you’ll stir together the melted butter and the eggs until it’s even. You’ll then mix the butter mixture and the sugar mixture into the dry ingredients. The batter will be thick, wet, and kinda sticky. Measure out a rough cup of the chopped candy and stir it into the batter before plopping it in a 9×13″ pan and topping it with the remaining candy. 


Yes. So much yes. 

Can you see the thickness of the batter? The dark dots of coffee? The chunks of nougat and caramel and peanut and deliciousness

As far as baking times go, the recipe I was following said to bake it for up to half an hour, but mine took at least 40 minutes to set enough that it wasn’t gooey in the middle. Then again, our oven’s sorta messed up (the door doesn’t close all the way), so baking times may vary. Watch it while it bakes, and after the 25-minute mark, poke it in the middle with a toothpick to test for consistency. 


Once it’s done baking, you get this glorious hodgepodge of melted candy and cookie. See the rivers of gooey chocolate, the splotches of multicolored candy coating. Gorgeous. 


These bars, due to all of the melted candy–and the chewy nature of the cookie base–are thick and they’ll stick to your teeth. They taste AH-MAZING paired with a tall glass of cold milk (as most cookies do). The taste is pretty complex, what with the espresso and the caramel and the nougat and the chocolate and the peanut and the cookie base all melding together into this amazing combination that just rocks your world! 


Seriously, though. It’s hands-down the best way to eat up leftover Halloween candy. 😉 Let’s get to it, shall we? 

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***I’d like to dedicate this post to my great-grandma, who passed away this morning. She led a wonderful, long life and had a very big heart–and a sweet tooth to match. We love you, Nana.*** ❤ 

Adapted from this recipe here





5-Ingredient (Gluten-free!) Peanut Butter Cookies

Do you ever have those days where you absolutely & utterly need your fix of your fave something-or-other?

Today, my friends, was one of those days.

And I needed my Skippy fix. 

But, like most would feel, I did not want the not-so-pleasant run from this morning to have been for nothing.

Where do you go for pictures of food to devour with your eyes?

Pinterest, of course! (While the subject’s on the table, hop on over to my page, if you would like to :P).


This pin had been circulating Pinterest for a while, popping up on almost every kind of dessert board I follow (and believe me, that’s saying something!).

The picture wasn’t much, just a cookie sheet with some cracked-looking spread-out cookies on there. It was the original caption that had gotten it pinned x-many times.


Look familiar?

Anywhoo, the caption was this: “Healthy Peanut Butter cookies! Only 36 calories per cookie! Ingredients: 1 Cup Peanut butter 1 Cup honey 1 TSP baking soda 1 egg Mix the peanut butter and honey first then add in the egg and baking soda. Bake for 10 minutes on 350 degrees. Theyre delicious! …. Excellent snack idea!”

And slight variations there of.

With some tracing of sources, I found what’s probably the original recipe (because, if you have a Pinterest, you would understand when I say this: never trust the captions for recipes!)

Turns out, it was the honey they substituted that caused the pancakey cookies.

You’re supposed to use sugar, which, as it turns out, does not effect the nutritional value much, at least from a strict calorie-counting perspective (for those who watch that kinda stuff :P).

And sorry, but it’s not 36 calories.

A whole cup of peanut butter and a whole cup of sweetener? We must’ve all been delusional when we repinned the link. 🙂


A reminder: a cookie is a cookie, and should be treated as such. If you’re going for somethin’ healthy, try a handful of kale chips or raisins. Something like that. 😉

But, these cookies are gluten-free! And, they have no added butter or oils (other than those in the peanut butter, of course…).

And they’re ridiculously simple. Ridiculous as in a 7-year-old could pull it off (unless you’re my brother, who has issues boiling water. He’s good for other things, though. Just not cooking. 🙂 ) And, you only need one bowl. 

And they’re just bursting with peanut-buttery flavor, nice and chewy (thanks to some light-brown sugar!) I love that–they’re chewy without oats!


So let’s get to the recipe.

What you’ll need…

  • 1 Cup Peanut Butter
  • 1 Cup Packed Light-Brown Sugar
  • 1 Egg
  • 1 Teaspoon Baking Soda
  • *optional* 1/4 Cup Chocolate or Carob Chips
  1. Mix together the peanut butter & brown sugar.
  2. Add in the egg and baking soda. The batter will be sticky & oilier than normal cookie dough.
  3. Preheat oven to 350.
  4. Pop dough in the fridge and chill for at least 20 minutes, to help with the spreading.
  5. Roll into balls on a greased or lined cookie sheet. I got about 15 small dough balls out of the recipe.
  6. Bake for 18-20 minutes, or until middles are fairly set.
  7. Enjoy with a tall glass of milk!


*Do not place dough on a warm cookie sheet.

*If dough seems runny when placed on cookie sheet, put the sheet in the fridge for another 5 minutes.


Link to Pinterest pin here.