Flourless Oatmeal Peanut Butter Chocolate Chip Cookies

 

 

Flourless Oatmeal Peanut Butter Chocolate Chip Cookies

Ingredients

• ⅔ cups Rolled Oats (gluten-free If Desired)
• 1 teaspoon Baking Soda
• 1 cup Old-fashioned Peanut Butter (I Used Skippy Creamy)
• ⅔ cups Dark Brown Sugar
• 2  Large Eggs
• 1-½ teaspoon Vanilla Extract
• ⅔ cups Chocolate Chips

Preheat oven to 350ºF.
In small bowl, mix together the oats and baking soda; set aside.
In a large bowl, beat peanut butter, brown sugar, eggs and vanilla with an electric mixer until smooth. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.
Roll cookies into 2-inch dough balls and place onto cookie sheet 2 inches apart, then barely flatten the top of the cookie with your hand. .
Bake cookies for 9-11 minutes and remove when edges barely begin to turn a golden brown. Cool for 2 minutes on the cookie sheet then transfer to a wire rack to cool completely. Repeat with remaining cookie dough.
Makes 16-20 cookies.

You can reduce the sugar and chocolate chips to your taste.
Frome Tasty Kitchen

Brownie Batter Truffles

Brownie Batter Truffles

printed from melskitchencafe.com

*Makes 2-3 dozen truffles

INGREDIENTS:

3/4 cup unsweetened cocoa powder, Dutch-process or regular (see here for the difference between the two)

1 cup granulated sugar

1/2 cup packed light brown sugar

pinch salt

3/4 cup all-purpose flour

2 teaspoon vanilla extract

1 1/2 sticks (12 tablespoons) butter, melted

8-12 ounces chocolate or chocolate bark (candy coating)

Sprinkles for garnish

DIRECTIONS:

In a large bowl, combine the cocoa powder, granulated sugar, brown sugar, salt and flour until it is well combined. Stir in the vanilla and melted butter until the mixture forms a thick batter.

Line a large rimmed baking sheet with waxed or parchment paper. Roll the dough into about 3/4-inch size balls and place them on the wax paper. Refrigerate for about an hour until the brownie batter balls are firm.

Prepare another large baking sheet lined with parchment or wax paper. Melt the chocolate or candy coating according to package directions (I usually melt either in a microwave-safe bowl at 1-minute increments at 50% power, stirring in between, until melted). Using two forks, plop a truffle into the melted chocolate, submerging it completely. Lift it out with one of the forks and tap the handle of the fork lightly on the edge of the bowl to let the excess chocolate fall through the tines of the fork. Gently lay the fork on the empty baking sheet lined with wax or parchment paper and use the second fork to carefully nudge the truffle off the other fork onto the paper. Repeat with the remaining truffles. Use sprinkles on top of the truffles before the chocolate sets. Refrigerate until ready to serve.

Pumpkin Pie Truffles Recipe:

 

 

 

 

 

 

Pumpkin Pie Truffles Recipe: 

(Makes approx. 30 truffles)

Ingredients:

1 cup white chocolate chips

1/2 cup pumpkin puree

3/4 cup finely ground gingersnap cookies

3/4 cup graham cracker crumbs

2 Tablespoons powdered sugar

1/4 teaspoon ground cinnamon

4 ounces cream cheese, softened

For dipping:

2 cups white chocolate chips, melted

For garnish:

Additional gingersnap crumbs

Directions:

To make the pumpkin pie filling, melt white chocolate in microwave-safe bowl in 30-second increments until melted.  Set aside and let cool slightly.  Add pumpkin, gingersnap crumbs, graham cracker crumbs, powdered sugar, cinnamon and cream cheese to cooled white chocolate.  Mix well until combined and smooth.  Transfer the mixture to the refrigerator or freezer until it has thickened up enough to scoop and roll into balls (about 1 hour).

Scoop the filling mixture and roll into 1 inch balls.  Transfer to a foil-lined baking sheet.  Transfer the baking sheet to the freezer and let chill until firm (about 2 hours).

When you are ready to dip the truffles, melt 2 cups of white chocolate chips in the microwave in 30- second increments or until melted.  Carefully dip one ball at a time into the chocolate.  Turn quickly to coat and set on lined baking sheet to set up.  Sprinkle with gingersnap crumbs while the chocolate is still runny.  Transfer the baking sheet to the refrigerator and chill until chocolate coating is set.

(Recipe adapted from Annie's Eats)

Six Sisters Stuff

Pumpkin Cookies with Caramel Frosting

Pumpkin Cookies with Caramel Frosting


Ingredients
1 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
2 cups all-purpose flour

Frosting
3 tablespoons butter
1/4 cup heavy cream
1 cup confectioners' sugar
1 teaspoon vanilla
1/2 cup packed brown sugar
Pinch of salt

Directions
Preheat oven to 350 degrees. In a large bowl, cream together butter and sugars. Add eggs and vanilla and mix well. Stir in pumpkin. In a medium bowl, sift together the baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour. Add to pumpkin mixture and mix well.  Drop by heaping tablespoons onto a lightly greased cookie sheet. Bake for 10-12 minutes.
 
To make frosting: In a medium saucepan, combine butter, cream, and brown sugar over medium heat.  Cook, stirring occasionally, until mixture just begins to boil; remove from heat and stir in vanilla. Cool then stir in confectioner's sugar.  Spread frosting over cooled cookies.

   Source - Let's Dish

•Kahlua Balls

Kahlua Balls

3 cups crushed graham crackers

3/4 cup powdered sugar

1/4 cup dark cocoa powder

1 1/2 cups finely chopped semisweet chocolate

1 tsp pure vanilla extract

3 Tbsp agave or corn syrup

1/3 cup Kahlua

3 Tbsp brewed coffee

1/2 cup granulated sugar, for rolling

In a large bowl, whisk together the crushed graham crackers, powdered sugar, cocoa powder, and chocolate.

Stir in the vanilla, agave, and Kahlua until the dough comes together.

Shape the dough into 1″ balls. Roll them each in the granulated sugar.

Store in an airtight container in the refrigerator for 2-3 days to develop the flavor. Makes 15-20 balls.

Cowboy Cookies

Cowboy Cookies

1 cup butter, at room temperature
1 cup light brown sugar
½ cup granulated sugar
2 eggs
2 Tsp. vanilla extract
1 ½ cups all purpose flour
1 Tsp. baking soda
½ Tsp. salt
2 ½ cups old fashioned oats
½ cup chocolate covered raisins
1 cup semi-sweet chocolate chips
1 cup crumbled pretzels
½ cup shredded coconut
½ cup chopped pecans (optional)
Preheat oven to 350
In a large bowl cream the butter and sugars.
Add the eggs and vanilla and mix until fully combined.
Stir in the baking soda, salt, and flour and mix until just combined being careful not to over mix.
Briefly mix in the oats.
Add the chocolate covered raisins, chocolate chips, pretzels, coconut and pecans; stir until just combined.
Scoop 1 tablespoon of cookie dough onto un-greased cookie sheets about half an inch apart.
Bake for 10 – 12 minutes until the cookies are golden brown along the edges.
Makes about two dozen cookies

Peanut Butter Pretzel Truffles

Peanut Butter Pretzel Trufflesslightly adapted from Brown Eyed Baker

Ingredients:
1½ cups pretzel pieces
½ cup creamy peanut butter
1 tablespoon unsalted butter, at room temperature
2 tablespoons light brown sugar
Pinch of salt
3 tablespoons powdered sugar
1 cup milk or semisweet chocolate chips
1 tablespoon oil

Directions:

Put the pretzel pieces into a resealable plastic bag and crush into very small bits (a rolling pin works great for this).

In a small bowl, combine the peanut butter, butter, brown sugar and salt. Stir until all of the ingredients are completely blended and smooth. Add the pretzel bits to the peanut butter mixture and mix thoroughly. Add the powdered sugar and mix until completely combined.

Line a small baking sheet with wax paper. Use a small cookie scoop to form small balls of the peanut  butter mixture. If you don't have a cookie scoop, use about two teaspoons worth of mix and gently shape it into a ball. Place the ball on the wax paper-lined cookie sheet and repeat with the remaining peanut butter mixture. Place the baking sheet into the refrigerator and chill for at least 30 minutes.

When ready to dip the truffles, microwave the chocolate chips and oil together in a small bowl at 50% power in 30-second increments, stirring after each, until completely melted and smooth.

Dip one peanut butter-pretzel ball into the melted chocolate and use a fork to roll it around, making sure that it is completely coated with chocolate. Let any extra chocolate drip off and place back on the wax paper-lined sheet. Repeat with all of the peanut butter-pretzel balls.

Return the baking sheet to the refrigerator and again chill for at least 30 minutes. You can drizzle with melted peanut butter (just warm some peanut butter up in the microwave) and some pretzel bits, or leave them plain. Store in an airtight container in the refrigerator.

White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies
Makes about 2 1/2 dozen cookies

2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup unsalted butter, melted and cooled to room temperature
1 cup packed light brown sugar
1/2 cup white sugar
1 egg
1 egg yolk
1 tablespoon vanilla extract
1 cups chopped macadamia nuts
1 cup white chocolate chips

Preheat the oven to 325 degrees F.

In a medium bowl, whisk together the flour, baking soda and salt and set aside.

In a stand mixer with a paddle attachment, beat together the melted butter*, brown sugar, and white sugar. Beat in the egg, then beat in the egg yolk, then beat in the vanilla. (*Do NOT skip cooling the butter down to room temperature, you may encounter problems with your dough if it is too hot.)

Gradually add the flour mixture to the sugar mixture until just moistened. Gently mix in the macadamia nuts and white chocolate chips either by hand with a rubber spatula, or with a few pulses of your mixer.

Using a small scoop, drop dough onto baking sheets. Slightly press down on the cookies with the palm of your hand a bit to flatten. but not too much. Bake for 12-15 minutes or until the edges look golden brown and the middles don’t look quite set. Allow to finish cooling on the baking sheet. Remove cookies to a cooling rack and repeat with remaining dough, scooping dough out onto COOLED baking sheets (this will prevent them from spreading too quickly).


SOURCE:Slightly adapted from Brown Eyed Baker

Oatmeal Chocolate Chip Cookies

 Oatmeal Chocolate Chip Cookies
Printable Version with Picture
Printable Version
*Makes about 18-24 cookies
1 1/2 ounces all-purpose flour (about 1/3 cup)
1 1/2 ounces white whole wheat flour (about 1/3 cup)
1 1/2 cups old-fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter
3/4 cup packed light brown sugar
1 cup dried cranberries or cherries
1 teaspoon vanilla extract
1 large egg, lightly beaten
1/2 cup semisweet chocolate chips
Preheat the oven to 350 degrees F.
In a large bowl, combine the flours, oats, baking soda and salt. Melt the butter in the microwave or in a small saucepan on the stove. Remove from the heat and stir in the brown sugar. Add the butter/sugar mixture to the flour mixture, beating with a mixer at medium speed until well blended. Add the dried cranberries or cherries, vanilla and egg. Beat until combined. Fold in the chocolate chips.
Spoon rounded tablespoonfuls of dough onto baking sheets lined with parchment, silpat liners or coated with cooking spray. Bake for 10-12 minutes, until lightly browned on the edges. Remove the cookies to a wire rack to cool completely.
Recipe Source: adapted slightly from Cooking Light Jan/Feb 2010

White Chocolate Peanut Butter Oatmeal Cookies

White Chocolate Peanut Butter Oatmeal Cookies
[adapted from the giant rainbow cookies]
makes about 18 cookies
1 1/4 cups all-purpose flour
1 cup of old fashioned rolled oats
1/2 teaspoons baking soda
1/4 teaspoon salt
8 tablespoons of unsalted butter, melted and cooled
6 tablespoons of creamy peanut butter, melted and cooled
1 cup brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 cup white chocolate morsels/chunks
1/2 cup peanut butter morsels
Preheat oven to 325 degrees F. Add butter and peanut butter to a microwave safe bowl, and heat in 30 second increments until melted. Let cool completely.
Mix the flour, oats, salt and baking soda in a bowl and set aside. In another bowl, mix the cooled butter/peanut butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add dry ingredients and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to bring it all together. If necessary, add 1-2 teaspoons of milk, but I did not need this. Fold in white chocolate and peanut butter chips.
Shape the dough into a ball the size of a golfball. Place on a baking sheet two inches apart and bake for 10-12 minutes or until the edges are slightly brown. The centers should be soft and slightly puffy. Do not over bake. Let cool completely then dig in!

Chunky Peanut Butter Cookies

Chunky Peanut Butter Cookies
Yield: About 30 cookies
Prep Time: 20 minutes | Bake Time: 10 to 11 minutes per baking sheet
2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, at room temperature
1 cup crunchy peanut butter (not natural)
1 cup light brown sugar
¾ cup granulated sugar
2 eggs
1½ cups chopped salted peanuts
To Finish:
½ cup granulated sugar, for rolling
1. Preheat oven to 350 degrees F. Line three baking sheets with parchment paper; set aside.
2. In a medium bowl, whisk together the flour, baking soda, baking powder and salt; set aside.
3. With an electric mixer, beat the butter on medium speed for two minutes, until smooth and creamy. Add the peanut butter and beat for another minute or so until combined and creamy. Add the light brown and granulated sugar and beat for an additional 3 minutes, until light and fluffy, scraping the sides of the bowl as necessary. Add the eggs, one at a time, beating for about a minute after each addition, again scraping the sides of the bowl as necessary. Reduce the speed to low and add the dry ingredients gradually, mixing only until just combined. Mix in the chopped peanuts for about seconds.
4. Put the additional ½ cup of granulated sugar in a small bowl. Using a large cookie scoop (or about 3 tablespoons full of dough), scoop out the dough and roll into a ball. Drop the balls of dough into the sugar and roll around to coat, them place on the prepared baking sheets, leaving about 2 inches of space between them. Dip the tines of a fork in the sugar and press the tines against each ball in one direction, and then in a perpendicular directions – the balls of dough should now be flattened rounds with crisscross indentations.
5. Bake the cookies for about 10 to 11 minutes, until they are lightly browned and still a little soft. Let the cookies sit on the baking sheet for a minute before transferring them to a cooling rack. (If you are re-using baking sheets, be sure to cool the baking sheets between batches.) Cool to room temperature. The cookies should be stored in an airtight container at room temperature for up to 5 days.
Note #1: You can use creamy peanut butter, but I love all of the chunks from crunchy!
Note #2: You can use a no-stir natural peanut butter (such as Jif or Skippy), but not the stir kind that needs to be refrigerated

No Bake Butterscotch Peanut Butter Cookies

1¾ cups peanut butter (creamy or chunky, natural or regular)
12 ounces butterscotch chips

1 cup white chocolate chips
1 cup chopped salted peanuts
3 cups Rice Krispies cereal
1. Line two baking sheets with parchment paper; set aside.

2. In a medium saucepan combine the peanut butter, butterscotch chips and white chocolate chips over low heat, stirring occasionally until completely melted and smooth.

3. Stir in the peanuts and Rice Krispies cereal. Drop mounds (about 2 tablespoons each) onto the parchment-lined baking sheets. (You could also use a medium-size cookie scoop.) Chill until set, about 1 hour. Store in an airtight container at room temperature or in the refrigerator.

(Recipe adapted from Smucker’s)

Honey-Oat Cookies with Chocolate Coated Sunflower Seeds

Honey-Oat Cookies with Chocolate Coated Sunflower Seeds

1/4 cup plus 2 Tablespoons butter, softened

3/4 cup brown sugar (I used Demerara sugar)

1/2 cup honey

1 egg, 1 egg white

1 cup plus 1/3 cup flour

2 cups oats

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1 heaping cup chocolate covered sunflower seeds

1. Preheat oven to 350°F. In a large bowl, combine butter and sugar until smooth. Add honey and eggs and beat well.
2. In another small bowl, combine flour, baking soda, salt, cinnamon, and oats together. Add to the wet mixture and stir gently to combine. Add in candy coated sunflower seeds.
3. Drop by teaspoonfuls onto greased cookie sheets. Bake for 7 minutes until golden around the edges and still slightly raw in the center.
4. Remove from oven and let set for a few minutes. Transfer to a wire rack to cool completely before packaging.

Chocolate Chip Cookie Icebox Cake

4 cups cold heavy cream
8 ounces mascarpone cheese

2 tablespoons sugar

1 tablespoon whiskey (optional)

8 dozen chocolate chip cookies (2 1/4 inches, baked until crisp)

Chocolate shavings, for garnish

Directions

1. Whisk 3 cups cream and the mascarpone in a chilled bowl until soft peaks form. Add sugar and whiskey. Whisk until medium-stiff peaks form. Refrigerate until ready to use (or up to 3 hours).
2. Arrange 9 cookies in a circle (with cookies touching) on a cake stand or a plate. Place 2 cookies in center. Carefully spread 1 cup cream mixture evenly over cookies, leaving a slight border. Repeat to form 7 more layers, ending with cookies (you'll have a few cookies left over). Refrigerate, lightly draped with plastic wrap, overnight.
3. Whisk remaining cup cream until soft peaks form. Spread over top of cake just before serving. Garnish with chocolate shavings.

Oreo Stuffed Peanut Butter Cookies

Oreo Stuffed Peanut Butter Cookies
Source: Runs With Spatulas; original idea Picky Palate;

1 cup (2 sticks) unsalted butter
1 cup peanut butter
1 cup white sugar
1 cup brown sugar, packed
2 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 package of regular Oreo cookies

In the large bowl, cream together the butter, peanut butter, and both sugars until smooth. Add eggs, one at a time, making sure each is fully mixed in.

In a medium bowl, stir together the flour, baking powder, salt, and baking soda. Slowly stir in flour mixture, 1/3 at a time until completely incorporated. Refrigerate dough for 1 hour (I never wait that long, if at all).

Preheat oven to 375 degrees. Line two baking sheets with parchment paper.

Place 1 tablespoon of cooking dough on top of an Oreo cookie. Place a second tablespoon underneath. You want just enough dough to cover the Oreo so that your chocolate to peanut butter cookie ratio is equal. Gently press the dough down around the Oreo, sealing the cookie dough edges together so that no Oreo shows through. Transfer the cookie to a prepared baking sheet and repeat, leaving about 1 1/2 inches between each cookie.

Bake for 8-11 minutes, or until cookies have just started to brown around the edges. Do not overbake! I like mine a little on the gooey side so 8 minutes is all I cook them. Cool on baking sheet for a couple of minutes, then transfer to a cooling rack. Store in an airtight container.

Makes 30-36 cookies.

Firecracker Whoopie Pies

Firecracker Whoopie Pies
Printer-Friendly Version

Yield: about 24-30 sandwich cookies
Ingredients:
For the cookies:
8 tbsp. unsalted butter, at room temperature
¾ cup sugar
1 large egg plus 1 large egg white
1 tsp. vanilla extract
2¼ cups all-purpose flour
1½ tsp. baking powder
¾ tsp. salt
½ cup milk

For the filling:
10 tbsp. unsalted butter, at room temperature
1¼ cups confectioners’ sugar, sifted
Pinch of salt
2 tsp. vanilla extract
1 tbsp. heavy cream

To finish:
Red and blue Pop Rocks (about 3 packages of each)
White jimmies or other sprinkles (optional)

Directions:
To make the cookies, preheat the oven to 350˚ F. Line two baking sheets with parchment paper or silicone baking mats. In the bowl of an electric mixer combine the butter and sugar. Beat on medium-high speed until light and fluffy, 2-3 minutes. Blend in the egg and egg white, scraping down the bowl between additions. Blend in the vanilla. In a medium bowl, combine the flour, baking powder, and salt; whisk to blend. With the mixer on low speed, beat in half of the dry ingredients, mixing just until incorporated. Mix in the milk. Beat in the remaining dry ingredients, just until incorporated.

Transfer the cookie batter to a pastry bag fitted with a large round tip (I used an Ateco #809). Pipe the batter into 1½-inch rounds onto the prepared pans, spacing them an inch or two apart. Bake 7-8 minutes, just until set. Let cool on the pan at least 10 minutes, then transfer to a wire rack to cool completely.

To make the filling, whip the butter on medium-high speed until smooth, about 30 seconds. Mix in the confectioners’ sugar and salt, and beat on medium-high speed until smooth, 1-2 minutes. Mix in the vanilla and heavy cream on low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes, stopping and scraping down the sides of the bowl once or twice. Transfer to a pastry bag fitted with a plain tip.

To assemble the cookies, match them up in pairs by size. Pipe a dollop of filling onto the flat side of one cookie of each pair, and sandwich the cookies together, pushing the filling to the edges. Place the Pop Rocks in small bowls (mix in white jimmies for contrast, if desired). Dip the edges of the cookies into the Pop Rocks so that they adhere to the frosting. Serve immediately.

Source: cookies adapted from King Arthur Flour, frosting from Cook’s Illustrated, concept inspired by Cakespy

Peanut Butter Cup Caramel Shortbread Bars

Peanut Butter Cup Caramel Shortbread BarsRecipe adapted from King Arthur Flour by Our Best Bites
1 c. salted butter at room temperature
1 c. powdered sugar
2 c. all-purpose flour, lightly spooned into measuring cups and leveled with a knife
1 tsp. vanilla
2 c. caramels (1 14-oz. package Kraft caramel or 2 c. homemade caramel)
1-3 tablespoons cream (1 if using Kraft caramels, 3 for firmer or homemade caramel)
3 cups mini Reese’s Peanut Butter Cups (about 1 1/2 11-oz. bags)
Preheat oven to 300. Spray a 9×13″ pan with non-stick cooking spray and set aside.
In a large bowl or the bowl of your mixer, combine the butter, sugar, flour, and vanilla until the mixture comes together.  Lightly press the shortbread dough into the pan. Prick with a fork to prevent the crust from bubbling.  Bake for 35-45 minutes or until the crust is lightly golden.  Remove from oven and run a knife around the edges of the bars. Allow to cool completely.
Combine the caramels and cream in a microwave-safe bowl and heat for 3-4 minutes, stirring each minute, until the mixture is smooth. Spread evenly over the cookie crust, then place the pan in the refrigerator and chill for 30-60 minutes or until the caramel is solid.
In a microwave-safe bowl, heat the unwrapped Reese’s Peanut Butter Cups until melted and smooth, stirring each 45 seconds.  Spread over the cooled caramel. Place in refrigerator for 1-2 hours or until the chocolate layer is solid. They can also be placed in the freezer for less time if you’re in a hurry.  Cut into squares and serve. Store leftovers in a cool area or the refrigerator to prevent messy disasters.

Peanut Butter Pretzel and Toffee Bonbons

Peanut Butter Pretzel and Toffee Bonbons
Printable Version with Picture
Printable Version

*Note: to chop the pretzel sticks, I place several large handfuls of pretzel sticks in a ziploc bag, seal, and roll over the top with a rolling pin until the pretzels are crunched up well. I measure out of the bag and continue the process until I have 2 cups. These bonbons can be made up to three days in advance. The peanut butter pretzel filling can be made and formed into balls and frozen for up to 2 months before dipping.
*Makes about 10-12 dozen bonbons
8 tablespoons butter, softened to warm room temperature
2 cups powdered sugar
2 cups peanut butter
1 cup toffee bits
2 cups chopped/crushed pretzel sticks
1 pound chocolate (semisweet, milk, bittersweet)
2 tablespoons shortening or butter
Toffee, chopped nuts, chocolate jimmies for garnish
In a large bowl with an electric mixer, cream the butter and sugar together until evenly combined. Add the peanut butter and mix well, scraping down the sides of the bowl as needed. Stir in the toffee bits and pretzel pieces by hand with a wooden spoon or rubber spatula.
Line a large rimmed baking sheet (12X18-inches or several smaller baking sheets) with parchment or waxed paper. Roll the peanut butter mixture into 1-inch or so (it doesn’t have to be exact) balls and place them on the lined baking sheets. Cover loosely with plastic wrap and freeze for 15-20 minutes until firm. At this point, the balls can be transferred to a sealed container or freezer ziploc bag and frozen for up to 2 months.
Meanwhile, melt the chocolate and shortening/butter together in a microwave-safe bowl or in a double boiler until completely melted and smooth (taking care not to overheat the chocolate as that can cause white streaks, bloom, to appear in the hardened chocolate).
One by one, toss a formed peanut butter/pretzel ball into the melted chocolate and using a fork, cover the ball with chocolate. Lift the covered bonbon out of the chocolate with the fork and tap the lower stem of the fork (right above where the rectangular tined fork part ends) on the edge of the bowl to let excess chocolate fall through the tines of the fork. Scrape the bottom of the fork along the edge of the bowl and transfer the covered bonbon to a parchment lined baking sheet (you can use the same baking sheet(s) used for freezing the balls if you have room). Set the bonbon very close to the parchment paper and using a second fork or butter knife, gently scoot the bonbon off the fork onto the baking sheet. Immediately sprinkle your garnish of choice on the top of the wet chocolate before it sets. Can top with sprinkles.

Refrigerate the bonbons until ready to serve.

Recipe Source: from Sticky, Chewy, Messy, Gooey Treats for Kids and Mel's Kitchen Cafe

Butterscotch Oatmeal M&M Cookies

 

 

 

 

 

Butterscotch Oatmeal M&M Cookies

2 sticks softened butter
3/4 Cup granulated sugar
3/4 Cup packed light brown sugar
2 eggs
1 teaspoon vanilla
3 Tablespoons butterscotch ice cream topping
2 Cups all purpose flour
1 1/2 Cups oatmeal, I used Coach’s Oats
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 Cups chocolate chips
1 Cup M&M’s
1.  Preheat oven to 350 degrees F.  In stand mixer beat butter and sugars until well combined.  Beat in eggs, vanilla and butterscotch topping until well combined.
2.  In large bowl mix the flour, oats, baking soda and salt.  Slowly add to wet ingredients along with the chocolate chips until just combined.
3.  Scoop about 1/4 Cup dough into muffin top pans that have been sprayed with cooking spray.  Flatten with palm of your hand then top with 5-7 M&M’s per cookie.  Bake for 11-13 minutes or until cooked through and golden around edges.  Remove from oven and loosen edges of cookies while warm so they will be easy to remove.  Let cool for 5 minutes then transfer to a cooling rack.
24 Large cookies

From the Picky Palate

Heath Bar Cookies

Heath Bar Cookies
Printable Version with Picture
Printable Version
*Note: this recipe requires chilling the cookie dough for at least 30 minutes, so plan ahead!
*Makes about 4-5 dozen cookies
2 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) butter, softened
1 cup granulated sugar
½ cup brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups chopped Heath Bar pieces (Eight 1.4 ounce bars) or 1 (8-ounce) package of chocolate-covered or regular toffee bits
In a medium bowl, whisk together the flour, salt, and baking soda. Set aside. In a large bowl (or the bowl of an electric stand mixer), with an electric handheld mixer, beat together the butter and sugar. Beat in the eggs and vanilla and mix until the mixture is very light in color and creamy. Add the flour mixture and stir to combine. Once it is about halfway combined, add the heath bits and mix until all the ingredients are mixed together. Chill the cookie dough for 30 minutes to an hour.
Preheat the oven to 350°F. On cookie sheets lined with parchment paper or a Silpat liner, scoop the cookie dough into about 1-inch balls. Place the dough about 2 inches apart on the cookie sheets (these cookies have a bit of spread to them!). Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let the cookies cool for a few minutes on the baking sheet. Transfer the cookies to a wire rack to cool completely.
Recipe Source: adapted from Simply Recipes