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Posts Tagged ‘Peanut Butter’

Rice Krispy Treat Bark

Posted in Bar Desserts, Candy, Chocolate, Dessert, Peanut Butter, tagged , , , , , , , , , on February 19, 2013 | 12 Comments »

rice kriispy treat bark on overtimecook

Today’s post is really good timing.

And no, I don’t mean that this is a fabulous last minute Purim treat if you’re still stuck on what to make for your Mishloach Manot (purim basket). Although it totally is a fabulous purim treat…etc.

The reason this post is very timely is that there was in an interesting discussion on Facebook recently regarding recipe sources and credits and things. And the question came up if there’s a possibility of complete coincidences in recipes.

The answer? Yes. How do I know? Because of this recipe. Before I explain, let me say that recipe attribution is a very important issue, and one I feel very passionate about. But sometimes, two people might just have similar ideas, independently. And the proof is in the bark.

Recently, I mentioned to my friend Carla that I made rice krispy treat bark. She was floored. “So did I!” I had just finished wrapping up my photo shoot, so I asked her for details. Turns out, our ideas weren’t exactly the same, but the idea was similar. Total coincidence. (Or, as I like to think of it, great dessert minds think alike!) Anyway, after you scroll down to look at my version of this fun treat, click here to see what Carla came up with.

Anyway, for a chocolate peanut butter snack that’s as addictive as you’ll ever find, try this. You can thank me later.

rice kriispy treat bark 1

Rice Krispy Treat Bark

Ingredients:

for the rice krispy treat layer:

1/4 cup (1/2 stick) butter or margarine

2 cups mini marshmallows

1/3 cup creamy peanut butter

2 1/2 cups rice krispies

to assemble: 

10 ounces chocolate

Instructions:

Line a cookie sheet with parchment paper and set aside.

In a pot over medium heat, melt the margarine or butter. Add the marshmallows and stir until melted. Add the peanut butter and stir until melted and everything is combined.

Remove the mixture from the heat and stir in the rice krispies. Stir well until combined and all of the rice krispies have been coated.

Pour the rice krispies mixture onto the prepared pan and spread into a very thin layer. Set aside to cool completely.

Once the rice krispies are completely hardened, assemble the bark. Break the rice krispie treats up into small pieces. Set aside.

Line a pan (about 9×13 inches, but that isn’t too specific) with parchment paper and set aside.

Melt the chocolate over a double boiler and pour onto the prepared pan. Sprinkle with the rice krispie treat pieces. Set aside until chocolate is hardened.

Once the chocolate has set, break the bark into pieces.

Enjoy!

rice krispy treat bark 2

Thanks for coming by people! Enjoy this completely addictive treat. Come back soon for more fun and delicious recipes! – Miriam PS: don’t forget to enter my giveaway! 

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Brownie Bites with Peanut Butter Frosting

Posted in Bar Desserts, Chocolate, Dessert, Peanut Butter, tagged , , , , on January 22, 2013 | 47 Comments »

brownie bites 1

I recently came to an awful realization. I’ve been a horribly neglectful blogger.

I am sorry. Really, I am. But this blog is almost a year and a half old, and to date, I only have one brownie recipe posted. Two, if you count my brownie pies. But clearly that isn’t enough. I mean, is there even such a thing as “enough” brownies? I don’t think so either. 

I realized this as I was going to sleep late on Saturday night. (And if you stalk my Instagram feed, you know that was about a million o’clock, when most of you were probably near waking up.) Anyway, I rectified the situation less than 24 hours later.

And I think I made up for over a year of no brownie posts with these amazing treats. Let’s look closer, shall we?

First, I made them mini. Because we have established many times over that me and mini are like peanut butter and jelly. Or peanut butter and chocolate, as the case may be. Next, I made these super fudgy and delicious, but I also made a simple recipe that can actually be done without a mixer.

Next, I topped these brownies with peanut butter cream cheese frosting. Let’s let that sink in. Peanut. Butter. Cream. Cheese. Frosting. Because everyone knows that houses in heaven are actually made of chocolate and peanut butter molded together into delicious beauty.

Anyway, the reviews are in. Or they would be, if my tasters wouldn’t be so busy stuffing their faces with cream and grabbing for another one.

Go ahead. Make these. Then keep making them for a year. I’ll try to post some more brownies meanwhile.

brownie bites 2

Brownie Bites:

Adapted from Hershey’s

Ingredients:

1 cup butter or margarine, melted

1 cup sugar

1 teaspoon vanilla extract

2 eggs

1/2 cup flour

1/3 cup cocoa

1/4 teaspoon baking powder

1/4 teaspoon salt

Instructions:

Preheat oven to 350. Grease a mini muffin pan well and set aside.

In the bowl of an electric mixer, or in a large bowl with a whisk, beat together the butter and sugar until smooth. Add the vanilla extract and eggs, stirring well to combine after each addition. Beat until the mixture is creamy.

In a small bowl, whisk together the flour, cocoa powder, baking powder and salt. Stir into wet mixture and beat to combine.

Use a small cookie scoop or a half tablespoon measuring spoon to drop the brownie batter into the prepared muffin pan.

Bake at 350 for 9-10 minutes, until set.

Remove from oven and allow to cool for a few minutes before turning the pan over to unmold.

Set brownie bites aside to cool completely before frosting them.

Peanut Butter Cream Cheese Frosting:

Ingredients:

1/2 stick (1/4 cup)  butter or margarine

4 ounces (1/2 container) cream cheese or tofutti cream cheese

1/2 cup creamy peanut butter

1 cup powdered sugar

Instructions:

In the bowl of an electric mixer, beat together the butter/margarine, cream cheese and peanut butter until combined. Add the powdered sugar and beat until creamy.

Spoon or pipe frosting on top of cooled brownies. To get the look in the picture, use a wilton 1M piping tip.

Enjoy!

brownie bites 3

Thanks for stopping by folks! Hope you adore these brownies! I know I promised you some exciting news last week, and it’s totally coming. Stay tuned… -Miriam PS- are we connecting on Facebook yet? No?! Why not?


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Baked Peanut Butter or Nutella Donuts

Posted in Breakfast, Chocolate, Dairy, Dessert, Holiday, Nuts, Peanut Butter, Super-Easy, Traditional, tagged , , , , , , , , , on December 5, 2012 | 13 Comments »

baked donuts

Remember how I recently discussed how hard I find the process of making decisions? Well tonight’s post is basically a post script to that one, because if you thought deciding between pecan pie or brownies was hard, imagine trying to decide between chocolate glazed peanut butter donuts or glazed nutella (chocolate hazelnut) donuts! I know, it totally boggles the mind.

Well I, for one, don’t believe in making such difficult decisions. So I thought to myself…why choose?

Yep, that’s right. I made both peanut butter donuts and nutella donuts. Which means, if you think about it, that these donuts are super easy to make. Because I started making them late at night, and still had time and patience to make a second batch.

Psst! Looking for traditional fried donuts for Hannukah? Well, I’ve got you covered!

So, will you make both? Or pick one of these? Either way, you can’t really go wrong. My tasters raved about how these are as good as fried donuts. Plus they are practically health food because they’re baked. And mini.

baked donuts 4

Chocolate Glazed Peanut Butter Baked Donuts:

adapted from Fake Ginger

This recipe makes very little, so I recommend doubling it.

Ingredients:

1/4 cup peanut butter

1/4 cup sugar

1/3 cup plus 1 Tablespoon milk or soy-milk

1 Tablespoon canola oil

1/2 teaspoon vanilla extract

1 egg

1 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

for the glaze:

1/2 cup confectioner’s sugar

2 Tablespoons cocoa powder

1 Tablespoon light corn syrup

1/4 teaspoon vanilla exract

1 Tablespoon milk or soy milk

optional finely chopped peanuts

Instructions:

Preheat oven to 325. Lightly grease a mini donut pan and set aside.

In the bowl of an electric mixer, beat together the peanut butter and sugar and set aside.

Add in the milk, oil, vanilla and egg. Beat to combine. Add the flour, baking powder and salt and stir until evenly distributed.

Pour the mixture into a resealable bag or a piping bag and cut a small hole in the corner. Pipe the mixture into the donut pan, filling the cavity about 3/4 of the way to the top.

Place in the oven and bake at 325 for 5-6 minutes, until the top springs back when touched. Remove donuts from the pan, and set aside to cool. Repeat with remaining batter.

To make the glaze, mix all ingredients together in a small bowl and stir to combine. Dip cooled donuts into the glaze, then sprinkle with finely chopped peanuts, if using. Allow the glaze to set before serving.

baked donuts

Glazed Chocolate Hazelnut Baked Donuts

adapted from the recipe above

This recipe makes very little, so I recommend doubling it.

Ingredients:

1/4 cup nutella or chocolate hazelnut spread (for a non-dairy option, I use Shneider’s Delinut)

1/4 cup sugar

1/3 cup plus 1 Tablespoon milk or soy-milk

1 Tablespoon canola oil

1/2 teaspoon vanilla extract

1 egg

1 cup plus 2 Tablespoons flour

1 teaspoon baking powder

1/4 teaspoon salt

for the glaze: 

1/2 cup confectioner’s sugar

2 Tablespoons chocolate hazelnut spread

1 T milk

1 1 Tablespoon water

1 Tablespoon corn syrup

optional chocolate sprinkles

Instructions:

Preheat oven to 325. Lightly grease a mini donut pan and set aside.

In the bowl of an electric mixer, beat together the nutella and sugar and set aside.

Add in the milk, oil, vanilla and egg. Beat to combine. Add the flour, baking powder and salt and stir until evenly distributed.

Pour the mixture into a resealable bag or a piping bag and cut a small hole in the corner. Pipe the mixture into the donut pan, filling the cavity about 3/4 of the way to the top.

Place in the oven and bake at 325 for 5-7 minutes, until the top springs back when touched. Remove donuts from the pan, and set aside to cool. Repeat with remaining batter.

To make the glaze, mix all ingredients together in a small bowl and stir to combine. Dip cooled donuts into the glaze, then sprinkle with sprinkles, if using. Allow the glaze to set before serving.

Note: to use a full size donut pan, bake either recipe for 8-10 minutes. 

Enjoy!

baked donuts

Look how I just freed you from making a tough decision! You can thank me later.

Thanks for stopping by! I hope you all make these donuts, but for a seriously decadent, fried chanukah treat, come back soon…and save up your calories- it’s worth it! -Miriam

PS: Did you enter the fabulous giveaway I have going on?

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Cookie Dough Thumbprint Cookies and a Cookie Dough Lover’s Cookbook Review

Posted in Chocolate, Cookbook Reviews, Cookies, Dessert, Peanut Butter, tagged , , , , , , on July 4, 2012 | 18 Comments »

I can’t begin to tell you how excited I am to have been given the opportunity to review The Cookie Dough Lover’s Cookbook, by Lindsay Landis (of Love and Olive Oil Fame). I have been a fan of Lindsay’s for ages, and from the minute I picked up this book I was amazed by her creativity and ideas.

At First Glance:

I loved this cookbook from the moment I picked it up. Before I even read any of the recipes, I noticed that the pictures (all taken by Lindsay herself- speak of talented!) are unbelievably eye-catching and drool-inducing. It’s hard to look at this cookbook when you’re on a diet (trust me, I had to do it!) because you will want to make every single thing in it. And you won’t like not being able to taste any of it.

Regarding the recipes, the first thing I noticed was how amazingly versatile this cookbook is. You’d think that when limiting your recipes to cookie dough-centric ones, you won’t have much of a variety. Well, if you are skeptical, this cookbook will prove you wrong. Lindsay goes where nobody has gone before, putting cookie dough into things that most of us can only gape at open-mouthed. Cookie dough creme brulee? I wouldn’t have thought of it, but count me in!

Once you start reading, you notice that quite different from the dry and contrived introductions in some cookbooks, Lindsay injects humor into the introductions, giving you just one more reason to start baking immediately.

Some Features I Liked:

As I mentioned before, this cookbook has absolutely beautiful pictures. However, as a very visual person, I particularly appreciated that every recipe in this book has a picture. A gorgeous picture that helps you see exactly what you are getting yourself into.

I also love that the cookbook has recipes for all occasions. Again, when every recipe includes cookie dough, you might not expect fancy desserts for special occasions, but treats like the aforementioned creme brulee and chocolate cookie dough tarts are beautiful and definitely worthy of special occasions.

Another thing I loved about this cookbook was the variety of cookie dough flavors. Sure, we all think of chocolate chip cookie dough first, but I sure won’t say no to peanut butter cookie dough, sugar cookie dough, or other great flavors that Lindsay includes in her book.

Some Recipes I Can’t Wait To Try:

Soft Sugar cookies with cookie dough frosting: These look like those amazing soft sugar cookies you see all over the internet, except the frosting isn’t some plain old boring pastel colored concoction, but it’s actually made out of cookie dough. Of course.

Cookie Dough Stuffed Chocolate Cupcakes: Does this even need an explanation? Chocolate Cupcakes. Filled with cookie dough. Heaven help me and my dieting soul.

Invisible Cookie Dough Ice Pops: it’s summer and cookie dough turns into an ice pop. You know you want that.

Chocolate chip cookie dough balls: they’re the recipe that inspired the book. You know they have to be super awesome.

Who This Cookbook Is For:

Obviously, anyone who loves cookie dough. More specifically, anyone who loves cookie dough and wants to make some awesome desserts which incorporate cookie dough into them.

Who This Cookbook Isn’t For:

Anyone who doesn’t love cookie dough. Do such people even exist?

Also, anyone who is looking for an all around dessert cookbook for general purpose use will not find what they are looking for in this cookbook.

Lastly, anyone who is on a diet should stay far away from this cookbook. Or torture yourself. Either way, this book doesn’t contain diet-friendly recipes.

What I Didn’t Like About This Cookbook:

Like I said, I love this cookbook. My main complaint about it is not about this cookbook in particular, but any highly focused cookbook like this one. While this cookbook features an unbelievable array of cookie dough desserts, at the end of the day, they are all cookie dough. As amazing as they are, they do seem to run together in my head after a while.

I think the only other real complaint I have about this is in the nature of the cookbook. Being that many of these recipes require cookie dough to be made in addition to the other parts of the recipe, there is often a totally extra step to the recipes. Worth it, but extra.

The only other (very small) issue I have is that there are some recipes that use special equipment like a candy thermometer that some people don’t have. Again, it’s a small issue, as most recipes don’t require anything special to make them.

My final issue with this book is, as I mentioned, there’s nothing remotely dietetic in it. Honestly, I completely expected that from a dessert cookbook, but thought I would throw this out there.

Conclusion:

This is an incredibly innovative and gorgeous cookbook, with recipes that look amazing and taste better. Anyone with a special place in their heart for cookie dough really needs to own this book.

Disclaimer: I was provided a review copy of this cookbook at no charge. Opinions are my own.

Cookie Dough Thumbprint Cookies:

From The Cookie Dough Lover’s Cookbook

Ingredients:

For the Cookies:

3/4 cup creamy peanut butter

1/2 cup (one stick) butter or margarine

1/2 cup sugar

1/2 cup light brown sugar

1 egg

1 teaspoon vanilla extract

1 1/4 cup flour

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup sugar for rolling

For the Cookie Dough Filling:

2 Tablespoons creamy peanut butter

1/2 cup (1 stick) butter or margarine

1/4 cup sugar

1/2 cup light brown sugar

1/2 cup flour

1/4 cup cocoa powder

1/2 teaspoon salt

1 Tablespoon cream or rich-whip

1 teaspoon vanilla extract

1/2 cup mini chocolate chips

Optional melted chocolate, for drizzling

Instructions:

To make cookies:

Preheat oven to 350. Line 2 cookie sheets with parchment paper.

In a large mixing bowl, beat together the peanut butter, butter/margarine and sugars until light and fluffy, about 1-2 minutes.

Beat in the egg and vanilla and beat to combine. Slowly add the flour, baking soda and salt. Mix until ingredients are just incorporated.

Roll 1 inch balls of dough into the remaining 1/4 cup sugar until evenly coated. Place on cookie sheets about 2 inches apart from each other. Using your thumb or the back of a teaspoon, make a small indentation in the cookie.

Bake for 10-12 minutes or until set. Let cool for one minute, then further define the indentation with the back of a spoon. Transfer cookies to a cookie sheet to cool completely.

To Prepare filling:

Beat together the peanut butter, butter or margarine and sugar in a large bowl until light and fluffy. Mix in flour, cocoa powder and salt on low speed. Add the cream and vanilla and beat until incorporated. Stir in chocolate chips.

Drop a teaspoon of dough onto the center of the cooled cookies, then smooth the top into a dome and press in slightly to adhere to the cookie. If desired, drizzle melted chocolate over the finished cookies.

Enjoy!

Thanks everyone for stopping by! I have an amazing guest post coming up for you soon, so stay tuned! -Miriam

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Peanut Butter Chocolate Chip Cookies

Posted in Chocolate, Cookies, Dessert, Peanut Butter, Super-Easy, Uncategorized, tagged , , on January 17, 2012 | 9 Comments »

The other day I was talking to one of my coworkers about…what else? Cookies. He was mentioning his preferences in cookie flavors, when he made a shocking statement.

“I don’t like chocolate. And I don’t like peanut butter.” I opened my mouth in shock and horror. “My wife,” he continued, “always says-” and at the exact same moment as he finished his wife’s statement, I was verbalizing the exact same sentiment. “What is wrong with you?!”

This may be insulting to some, especially to said coworker who had such nice things to say about my blog, but I truly believe that it’s difficult to be happy without chocolate. Throw in some peanut butter? That’s pretty much bliss.

Assuming you are among the 95.7% of the world’s population that loves chocolate and peanut butter happily married in one delicious bite, go ahead and make these. If you are in the very sad 4.3% who don’t appreciate the finer things in life, I’m sorry, but you are going to want to skip this recipe. My condolences.

Oh, and that stat? I totally made it up. Sounds convincing though, doesn’t it?

Peanut Butter Chocolate Chip Cookies:
Adapted from Baking: From My Home To Yours

Ingredients:

2 cups flour

1/2 teaspoon salt

3/4 teaspoon baking soda

1 1/2 sticks (3/4 cup) butter or margarine

1/2 cup peanut butter (not natural)

1 cup sugar

2/3 cup light brown sugar

1 teaspoon vanilla extract

2 eggs

12 oz chocolate chips (about 2 cups)

1 cup chopped salted peanuts

Instructions:

Preheat oven to 375. Line or grease 2 cookie sheets.

Whisk together the flour, salt and baking soda. Set aside.

In the bowl of an electric mixer, beat together the butter/margarine and peanut butter for about 30 seconds to combine. Add sugars and beat until creamy. Add vanilla and eggs, beating after each addition until smooth. Add flour mixture and stir just to incorporate. By hand, stir in the chocolate chips and peanuts.

Using a medium cookie scoop, or a Tablespoon measuring spoon, drop dough onto prepared cookie sheets. Bake 9-12 minutes, or until just set. (Cookies may appear soft in the center.)

Leave cookies to cool on tray for a minute, then remove to wire rack to cool completely.

Enjoy!

Thanks for stopping by,

Miriam

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Peanut Topped Peanut Butter Cookies

Posted in Cookies, Peanut Butter, tagged , , on November 10, 2011 | 5 Comments »

If you’ve read my about me page, (c’mon, you know you’re curious!) you know that I sell homemade cookies and other treats. It’s a very side business, and I don’t push it much, mostly because I simply have no time. I don’t, however, like to turn down an order, as the money is going to a special fund for my SLR camera. Imagine how cool it will be to take pictures for the blog on something other than my iPhone?

In general, I love to bake, and I am super happy to take an order. The problem is that sometimes a customer orders something that I am simply not in the mood to bake. That’s what happened the other day. Someone emailed me asking if I could bake them a couple dozen peanut butter cookies. I wasn’t in the mood to bake peanut butter cookies. I wanted to make oatmeal butterscotch cookies. I wanted to try out my new candy thermometer. I wanted to be creative and experiment, not bake some tried and true recipe. But alas, the customer is always right. (Not really. Visit this link for hilarious examples.) And so I made peanut butter cookies. And as I stood there making the classic criss-cross with a fork, a thought dawned on me. I don’t have to decorate them the classic way. As long as the cookies look nicer than the usual, the customer definitely won’t mind. 

And this is what resulted. If I do say so myself, these do look nicer than the classic look. Whoever said not to mess with something that works obviously never met me. 

Peanut Topped Peanut Butter Cookies:

Adapted from The King Arthur Flour Cookie Companion

Ingredients:

1/2 cup shortening

1/2 cup (1 stick) margarine or butter

1 cup granulated sugar

1 cup dark brown sugar

1 tsp vanilla extract

2 eggs

1 cup creamy peanut butter

3 cups flour

2 tsp baking soda

1/4 tsp salt

(about) 1/2 cup peanuts, roasted and salted

Instructions:

Preheat oven to 350. Lightly grease a cookie sheet.

Cream together the shortening and butter/margarine. Add both sugars and beat until smooth. Add eggs and vanilla, beat until combined. Add the peanut butter and continue to beat until all ingredients are incorporated.

In a separate bowl, whisk together the flour, baking soda and salt. Slowly add the flour mixture into the wet ingredients. Do not overmix.

Scoop out about a tablespoon of dough and roll between your palms to create a ball. Set the ball on the prepared tray. Press 5 peanut halves into the cookie to create a flour shape. (As pictured above.)  Press down slightly on the top of the cookie to flatten. Repeat with remaining dough.

Bake at 350 for 9-11 minutes, until lightly browned and set. Leave cookies to cool on cookie sheet for a minute before removing to wire rack to cool completely.

Pour yourself a glass of milk and enjoy!

 

Sharing this at Sweets for a Saturday

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Chocolate Peanut Butter Surprise Cookies

Posted in Chocolate, Cookies, Dessert, Peanut Butter, Uncategorized, tagged , , , , on September 19, 2011 | 16 Comments »

I remember my first six figure sale so vividly. I remember the name of the company, the amount of the order, the day of the week the order was finalized, and even what the purchase order looked like. But what I remember most of all about that order was the sheer sense of awes that I felt at such a sum of money. I’m a kid. 500 bucks is still a lot of money to me. But $122k? It might as well have been monopoly money.

That was almost a year ago. In the past year I’ve worked with some big clients and have gotten used to dealing with large sums of money. Ten thousand dollar sales have become the 100 dollar sales of the past. You can therefore imagine how puzzled my coworkers were, one day, to hear me shriek, “ohmygosh it’s fifty thousand dollars!”

To understand, let me explain what my company sells. We sell electronics, all kinds. We sell the full range from low end consumer-grade electronics such as cheap point and shoot cameras, netbooks, and mp3 players all the way to super professional-grade electronics such as those used in TV studios. Some manufacturers, such as Sony, make the full range.

So my customer sent me an email asking for a quote on a Sony product. I looked at the part number and thought I recognized it as an item in the $100 retail price range. I typed it into my system and that’s when I exclaimed “ohmygosh it’s fifty thousand dollars!” The retail price on this (professional studio unit) was over fifty thousand dollars.

There’s a special kind of shock that I experienced at that moment. A good shock, but a definite shock, nonetheless. Any sale, even “just” $100 is good, but there’s no comparison here.

The best analogy I have for this kind of shock is this cookie. Looks regular, right?

A chocolate cookie is definitely a nice thing. But even a very good chocolate cookie is “just” a chocolate cookie. We’ve all had those.

I originally saw this recipe on Recipe Girl, and just from the look of it, I knew it was going to be one of the best cookies I had ever made. Bite into this seemingly ordinary chocolate cookie, and inside is where you find the awesomeness, the source of that wondrous shock. Just look inside:

Peanut butter. Glorious, creamy, absolutely delightful peanut butter. Do yourself a favor. Make these cookies. Today.

Chocolate Peanut Butter Surprise Cookies

Ingredients:

1 1/2 cups flour

1/2 cup cocoa

1/2 tsp baking soda

1/4 tsp salt

1/2 cup (1 stick) margarine or butter

1/2 cup sugar

1/2 cup brown sugar

1/4 cup creamy peanut butter

1 tsp vanilla extract

1 large egg

Filling:

1/2 cup creamy peanut butter

1/2 cup confectioner’s sugar

granulated sugar, for rolling

Instructions:

Preheat oven to 375. Grease or line cookie sheets.

Sift together the flour, cocoa, baking soda and salt. Set aside.

In a separate bowl, cream the margarine/butter and sugars until light and fluffy. Add the peanut butter and beat until well incorporated. Add the vanilla extract and the egg. Beat until well blended.

Slowly pour the dry ingredients into the butter/ sugar mixture. Blend just until a dough is formed.

Meanwhile, in a separate bowl, mix together the peanut butter and confectioner’s sugar, (use your hands if necessary) stir until a dough forms.

Using a small cookie scoop, measure out a ball of dough. Make an indentation in the center, and insert a small ball of the peanut butter filling mixture. Pinch the chocolate dough around the filling to seal the cookie. Roll into a ball, then roll in the sugar to coat. Flatten the ball slightly between your palms, or with a glass, then place on cookie sheet.

Bake at 375 for 7-9 minutes. Allow cookies to cool on tray for a couple of minutes before removing to wire racks to cool completely.

Yields: 2-2 1/1 dozen large cookies

Note: the original recipe called for a ton more peanut butter dough, but I had lots leftover, so I reduced the amount. If you need more just mix peanut butter and confectioner’s sugar in equal proportions.

Enjoy!

(Recipe from Recipe Girl, adapted from The King Arthur Flour Cookie Companion, which I bought, solely because I was so amazed at these cookies. Believe me, I did not regret that.)

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Peanut Butter Truffle Stuffed Oreos

Posted in Chocolate, Cookies, Dessert, No-Bake Dessert, Peanut Butter, Super-Easy, tagged , , , , on August 7, 2011 | 18 Comments »

These started out as truffles, and evolved into one of the most delicious, easiest desserts in the planet.


The truffle filling is a classic combination of two flavors any sane individual adores: chocolate and peanut butter. Stuff that decadent mixture in between two Oreos, roll it in some sprinkles, and voila! No bake, super easy and totally gorgeous.

The sprinkles are great too. I made them for a party to celebrate the birth of my new niece, hence the pink you see in the picture. You can do blue for a boy, colorful for a child’s party, or any other color/shape sprinkles that match your theme and or color scheme. If you don’t have a particular color that works, use plain white- it fits the Oreo look really nicely.

I love how the finished product has a homogenous look- kind of like you took an Oreo and made some improvements. Oh, wait. That’s exactly what we did here.

Ingredients:
20 Oreos, crushed into crumbs in the food processor (about 2 1/4 cups crushed)
1/4 cup (1/2 stick) butter or margarine
1/3 cup creamy peanut butter
25 whole Oreos
(about) half a cup of sprinkles, white or color of your choice

Directions:
In a large mixing bowl, mix together the Oreo crumbs, butter/margarine, and peanut butter.

Carefully, using a knife, open the Oreo. Scrape the filling intothe bowl, and set cookies carefully on the side. Repeat with remaining Oreos.

Mix Oreo filling into the rest of the mixture. I like to use my hands here to really incorporate all of the ingredients into a smooth dough.

Take a small amount of dough and roll it into a ball, roughly the size of a walnut. Sandwich between two cookies, then press down to force the filling just until the edge of the cookies. Roll the stuffed cookie in the sprinkles, then repeat with remaining cookies.

These cookies freeze nicely.

Yields 25 large, stuffed, delicious cookies.

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