Reese's Peanut Butter Chocolate Cookies

I am an Influenster Blogger and as one of my FREE products I received a jar of Reese's new Peanut Butter Chocolate spread.  If you love peanut butter, then you will love this spread.  It is great as a spread on bread/toast or as a dip.  My jar quickly disappeared, and in fact when I went to make these cookies there wasn't enough so I had to improvise by using some regular peanut butter too! Silly kids ate it all :) Anyway, I guess I will have to go buy more.

Reese's Peanut Butter Chocolate Cookies

1/2 cup butter, softened
3/4 cup Reese's Peanut Butter Chocolate spread (or 1/2 peanut butter, 1/2 spread)
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 egg
1 tsp vanilla extract
1/2 tsp kosher salt
1/2 tsp baking soda
1 3/4 cup flour

Preheat oven to 350 F. Cream the butter, peanut butter chocolate spread, sugar, and brown sugar for 2-3 minutes.  Add the egg and vanilla and beat well until the mixture is light and fluffy.  In a separate bowl combine the flour, salt, and soda.  

*Note: I went to make these cookies and realized I didn't have enough spread... I had to use 1/2 regular peanut butter and 1/2 of the peanut butter chocolate spread. 

In two additions add the dry ingredients to the sugar mixture and stir just until the flour is fully incorporated.  Use a medium scoop to transfer the cookie dough onto an baking sheet lined with parchment paper. Use the bottom of a glass or two forks to flatten the cookies.

Bake for 8-10 minutes until set and the bottom is brown.  

Let cookies cool on the pan 2-3 minutes and then transfer to a cooling rack.

Peanut Butter Fans watch out!

"I can't believe they're not Brownie's" Cookies

I originally made these cookies to participate with the Behind the Curtain monthly Dessert Challenge, but since I was out of town and didn't get my post ready before I left, I didn't participate in the hop this time. However, I still wanted to share with you these yummy cookies!  I had tried making brownie cookies before and I was not happy with the results so I did some more tweaking and came up with these! These are the best of both worlds.  The have a fabulous rich chocolatey flavor with my favorite chewy and easy to grab form of a cookie. I hope you give these a try and let me know what you think!

"I can't believe they're not Brownie's" Cookies

1/2 cup butter, cubed
Scant 2 cups chocolate chips (I used semi-sweet)
3 eggs
1/4 cup vegetable oil
3/4 cup sugar
1/4 cup + 2 Tbsp brown sugar
2 Tbsp cocoa powder
1 tsp vanilla
1/2 tsp kosher salt
1/2 tsp baking powder
1 1/2 cups flour
1/2 cup marshmallow bits
1/4 cup chopped pecans (next time I will double the pecans, yummo!)

Preheat oven to 350F. Bring a pot with about an inch of water in it to boil.  In a double boiler add the chocolate chips and the cubed butter.  Reduce the heat on the water to medium low and place the double boiler over the pan of water.  Stir occasionally until the butter and chocolate are melted.

Meanwhile in the bowl of an electric mixer beat the 3 eggs, oil, sugars, cocoa powder, and vanilla extract. 

Beat for 2-4 minutes. 

When the chocolate is completely melted remove the double boiler from a pan with a hot pad.  Be sure to wipe the bottom with a towel to remove any condensed water.  

Carefully add the chocolate to the sugar mixture in a slow stream while the mixer is on.  When most of the chocolate has been added turn off the mixer and use a rubber spatula to transfer the rest into the bowl.  Mix until the chocolate is completely combined.

In a separate bowl combine the flour, salt, and baking powder.  Add the flour to the chocolate in two additions, mixing just until combined.  Add the mini marshmallow bits and the pecans and mix until evenly distributed throughout the dough.

Line a baking sheet with parchment paper, and using a medium scoop drop the dough about 2" apart.  

Bake for 10-12 minutes until the cookies are set and do not look doughy in the middle.  

Remove the pan from the oven to a cooling rack.  

Cool for 3 minutes or so on the pan then remove to the cooling rack to cool completely or devour warm!

Makes 3 dozen cookies

Cherry Cheesecake Coca Cola Brownies

This post is for the February Behind the Curtain Dessert Challenge! Every month Miss Sheryl @ The Lady Behind the Curtain hosts this amazing challenge.  We are given two new ingredients every month to work with and then we must create a new dessert recipe using those ingredients.  For Valentine's Day we were given Cherry and Coke. Since I've already made Cherry Coca Cola Cupcakes I had to put on my thinking cap and come up with something new.  After a few baking fails I did find a winner! Enter the Cherry Cheesecake Coca Cola Brownies.

Cherry Cheesecake Coca Cola Brownies

Brownie
18.4 oz Supreme Original Brownie Mix with Hershey's in a pouch
1/4 cup Coca Cola
1/2 cup oil
1 extra large egg, lightly beaten

Cheesecake
8 oz cream cheese, softened
6 Tbsp (1/4 cup + 2 Tbsp) sugar
1/2 tsp vanilla extract
1 extra large egg

1/2 recipe for Easy Homemade Cherry Pie Filling or 1 15 oz can of Cherry Pie Filling.

Preheat oven to 375˚ F. If making your own cherry pie filling follow these directions now. Set aside to cool.

In a large bowl add the brownie mix.  Snip the end of the Hershey's syrup and add to the dry ingredients along with the Coca Cola, oil, and lightly beaten egg.  With a rubber spatula or wooden spoon mix until all the dry ingredients are completely incorporated. But don't over-mix.

Spray a 8x10" baking dish and pour in the brownie batter, spreading evenly with the spatula.

In a separate bowl beat the softened cream cheese with an electric mixer until smooth.  Add the sugar, egg, and vanilla.  Beat for 2-3 minutes until smooth and creamy.

Carefully spoon the cheesecake mixture on top of the brownie batter already in the pan.

Using a knife, swirl the batters together using a figure 8 motion.

Spoon the cherry pie filling over the top of the cheesecake and brownie mixture.  Repeat the figure 8 pattern using the knife again over the mixture creating a marbled pattern with all three layers.

Bake in your preheated oven for 40-50 minutes until the top is set completely but not cracked. Remove to a cooling rack.

Cool completely.

Cut and serve. This is fabulous topped with whipped cream.

Refrigerate any leftovers! 

This tastes even better the next day which makes it the perfect make ahead dessert.

Rocky Road Cookies

This post is for the January Behind the Curtain Dessert Challenge! Every month Miss Sheryl @ The Lady Behind the Curtain hosts this amazing challenge.  We are given two ingredients to work with and then we must create a dessert using those ingredients.  Fabulous I know! Who can say no to desserts?

I was struggling to come up with what I was going to make for January using Chocolate Pudding or Cocoa and Marshmallows.  I've already made S'More's Cookies but those don't have pudding or cocoa... Then I was thinking Fudge, but that's Marshmallow creme not true marshmallows.  Then I was trying to justify still making fudge thinking it was close enough to work, but I still wasn't sure so I kept thinking... One of my all time favorite things as a kid was Rocky Road ice cream.  Perfect! I had a winner.  

Then I ran into two problems.  I didn't have any cream, and I really wanted Rocky Road right away. As in now, not in three hours from now when the ice cream is set.  Then, since my world practically revolves around cookies I thought,  "I can make Rocky Road cookies!" Brilliant.  And, I even had everything I needed to make cookies! A new favorite was born.

Print Recipe

Rocky Road Cookies

1/2 cup butter, softened
1/4 cup shortening
1/4 cup sugar
1/2 cup brown sugar
1 3.9 oz box of chocolate instant pudding and pie filling mix
1 Tbsp cocoa powder
2 eggs
1 tsp vanilla
1 cup flour
1 cup bread flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp kosher salt
3/4 cup semi-sweet chocolate chips
3/4 cup chopped pecans
1/2 cup Kraft marshmallow bits

Preheat oven to 350˚ F. In a mixing bowl or Kitchen Aid combine the butter, shortening, sugar, and brown sugar.  

Beat for 2 minutes until all the sugar is incorporated and the mixture starts to look creamy.  

(My new Kitchen Aid I got for Christmas!!!)

Scrape down the sides of the bowl.  Add the pudding mix, cocoa powder and 1 egg.  

Beat well.  

Scrape the bowl again, and add the second egg and the vanilla and beat well until the mixture looks lighter and fluffy.

In a separate bowl sift together the flour, bread flour, baking soda, baking powder, and salt. 

Add to the sugar mixture in two additions mixing only until the flour is incorporated each time.  

In the empty mixing bowl combine the chocolate chips, pecans, and marshmallow bits.  

Add to the dough and mix on low just until all the ingredients are evenly incorporated.  The dough should be nice and soft and easy to work with.

Using a medium scoop evenly drop 12 rounds of dough onto baking sheet lined with parchment paper.  

With the palm of your hand lightly press each round to flatten.  

Bake for 9-11 minutes until puffed and cracks form on the surface of the cookies.  

Remove from the oven and allow to cool on the baking sheet for 2-3 minutes then remove to a cooling rack to cool completely.

Or just devour warm!

Nutty, Fudgy, Marshmallow goodness!

Makes about 3 dozen cookies (but I won't tell if you want to eat a dozen yourself!)

Who needs ice cream anyway?