Tag Archives: peanut butter cups

Peanut Butter Cup Football Cookie Cake

January 18, 2016 Keep It Sweet 8 Comments

Peanut butter cup cookie cake shaped and decorated like a football for Super Bowl!

While you should be excited about making a fun football-themed treat for Super Bowl, you should be really, really excited about how good this cookie cake is. I warned you about the peanut butter treats this month and this cookie cake packs a serious peanut butter punch. The cookie dough bakes up so that the cookie cake is chewy and fudgy (can something be fudgy if it isn’t chocolate based?). Bonus points for chunks of peanut butter cups in every bite. You probably won’t care so much about who wins the game because this dessert is clearly winning.

5.0 from 1 reviews

Peanut Butter Cup Football Cookie Cake

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Peanut butter cup cookie cake shaped and decorated like a football for Super Bowl!

Author: Lauren Lilling

Recipe type: Dessert

Makes: 12-16 servings

Ingredients

Peanut Butter Cup Cookie Cake:

130g (~1 cup) all-purpose flour
12g (1 ½ teaspoons) baking soda
113g (½ cup) unsalted butter, softened at room temperature
258g (1 cup) creamy peanut butter (not all natural)
160g (~¾ cup) granulated sugar
117g (~1/2 cup) packed light brown sugar
100g (2 large) whole eggs, at room temperature
5 milliliters (1 teaspoon) pure vanilla extract
290g (1 3/5 cup) chopped peanut butter cups

Milk Chocolate Glaze

120g (3/4 cup) milk chic chips
43g (3 tablespoons) unsalted butter
15 milliliters (1 tablespoon) corn syrup
2 milliliters (1/2 teaspoon) pure vanilla extract

For decorating:

20g (3 tablespoons) white chocolate chips

Instructions

Make the cookie cake:

Pre-heat the oven to 350 degrees ; put square piece of parchment paper on bottom of an 11-inch tart pan (corners should slightly overlap edges of pan) and set aside
In a medium bowl, whisk together flour and baking soda, set aside
Using a mixer, in a large bowl beat peanut butter, butter and sugars on high until light and fluffy
Beat in the eggs and vanilla until combined; reduce speed to low and stir in flour mixture just until combined; stir in peanut butter cups
Evenly press cookie dough into tart pan; bake 18-20 minutes until edges are brown and a toothpick comes out clean from center
Allow to cool completely (about three hours) and then carefully remove from pan by sliding onto a cutting board with parchment paper still on bottom
Cut a two inch strip out from center of cookie cake (each slice should be 4 ½ inches from edge of cookie cake); carefully place two outside pieces of cookie cake on a large serving plate; push them together so that cut edges are touching and cookie is now shaped like a football

Make glaze

Combine chocolate, butter and corn syrup in a small pot over low-medium heat whisking constantly until melted and smoothie; remove from heat and stir in vanilla
Pour glaze carefully over cookie cake so that all surface except for edges is covered
Allow to cool for 15 minutes
Decorate with white chocolate chips for football appearance

Notes

Cover carefully with seran wrap and store at room temperature; best enjoyed within two days
Cookie cake can be frozen without decorations; wrap well with tin foil and freeze up to one month

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Brown Butter Chocolate Chunk Cookie Cake

Black and White Cookie Cake

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Super Fun Cookies (aka Oreo, Peanut Butter Cup, Chocolate Chunk Cookies)

January 12, 2015 Keep It Sweet 11 Comments

Cookies loaded with chunks of Oreos, Peanut Butter Cups and dark chocolate!

Sometimes you just need a cookie full of fun things. For this version, I loaded up my favorite cookie dough with chunks of chocolate, peanut butter cups and chopped Oreos. How could it not be love at first bite?

Super Fun Cookies (aka Oreo, Peanut Butter Cup, Chocolate Chunk Cookies)

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Cookies loaded with chunks of Oreos, Peanut Butter Cups and dark chocolate!

Author: Lauren Lilling

Recipe type: Dessert

Makes: 3-3½ dozen large cookies

Ingredients

525g (~4 cups) all-purpose flour
5g (1 teaspoon) baking soda
15g (3 teaspoons) salt
340g /12 ounces (1½ cups / 3 sticks) unsalted butter, melted
470g (~2 cups packed) light brown sugar
213g (~1 cup) granulated sugar
44 milliliters / 3 tablespoons vanilla extract
150g (~3 large) whole eggs eggs
160g / 5⅝ ounces (~3/4 cup) dark or semi-sweet chocolate chunks
200g (~1 cup) chopped peanut Butter cups
112g (~1½ cups) chopped Oreos

Instructions

:
In a large bowl, whisk flour, baking soda and salt; set aside
In the large bowl of an electric mixer, beat butter and sugars on medium-high speed for a few minutes until well-combined
Beat in eggs and vanilla on medium speed until a mixture is a lighter creamy color
On low speed, stir in flour mixture
Stir in chips
Chill rough in refrigerator for 24-72 hours (I find 48 hours+ to be best!)
When ready to bake, pre-heat oven to 325 degrees and line baking sheets with parchment paper
Scoop cookie dough with large cookie dough scoop (~3 tablespoons) onto prepared baking sheets (note it is normal for cookie dough to be very hard, you can dip your scoop in hot water to make it easier to scoop)
Bake cookies 17-19 minutes or until centers appear set and they are brown around the edges

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The Best Loaded Peanut Butter Cookies

April 21, 2014 Keep It Sweet 7 Comments

Thick and chewy peanut butter cookies for peanut butter lovers only.

Wow, thank you so much for the kind notes, tweets, Facebook messages, etc. regarding our big news! We really didn’t tell anyone (other than our parents and siblings) until a week or so ago. Let me tell you, that is one hard secret to keep! When you are exhausted constantly, hungry ALL the time and just generally overwhelmed by the big life change coming, it is difficult to look anyone in the eye when they say “what’s going on” and you have to say “nothing.” Phew! So glad to be past that. I have a pregnancy-related post coming later this week and am happy to share even more as long as people want to read about it.

While many women suffer through morning sickness and get crazy food aversions, I was lucky to avoid that for the most part. There were a few foods here and there (mainly random vegetables and fish) that stopped appealing to me, but dessert was never one of them. In fact, anything that was carb-based sounded extra delicious. Cookies excel in that category!

So, a few weeks ago I took a look at my massive baking inventory and decided to make something that revolved around peanut butter. For peanut butter lovers, it’s hard to beat a perfectly chewy peanut-y cookie. This one is full of peanut butter, peanut butter chips, peanuts AND peanut butter cups. (Sorry Matt, this cookie is kind of your worst nightmare.) They were a big hit and I definitely enjoyed a couple myself. The amount of food I consume on a regular basis astounds me. While I’m trying to eat as healthy as possible (I figure that is the least I can do in taking care of the baby), there is definitely room for my sweet tooth cravings. Don’t expect me to start turning my nose up at dessert any time soon.

The Best Loaded Peanut Butter Cookies

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Thick and chewy peanut butter cookies for peanut butter lovers only.

Author: Lauren Lilling

Recipe type: Dessert

Makes: 15 cookies

Ingredients

130g (~1 cup) all-purpose flour
12g (1 ½ teaspoons) baking soda
113g (½ cup) unsalted butter, softened at room temperature
258 g (1 cup) creamy peanut butter
160g (~¾ cup) granulated sugar
117g (~1/2 cup) packed light brown sugar
100g (2 large) whole eggs, at room temperature
5 milliliters (1 teaspoon) vanilla extract
105g (~2/3 cup) chopped peanut butter cups
90g (~1/2 cup) peanut butter chips
75g (~1/2 cup) chopped peanuts

Instructions

In a medium bowl, whisk together flour and baking soda, set aside
Using a mixer, in a large bowl beat peanut butter, butter and sugars on high until light and fluffy
Beat in the eggs and vanilla until combined
Reduce speed to low and stir in flour mixture just until combined
Stir in peanut butter cups, peanut butter chips and chopped peanuts
Chill dough for 2 hours
After, pre-heat the oven to 350 degrees and line baking sheets with parchment paper
Use a large cookie dough scoop to place cookie dough balls (about ¼ cup each) on top of parchment paper, 1-2 inches apart
Bake ~14 minutes until cookies are brown around the edges

Notes

Store at room temperature in an airtight container for up to 3 days or freeze for up to two months

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Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Peanut Butter Cup Heath Bar Brown Butter Cookies

Big, Chewy, Sweet and Salty Peanut Butter Cookies

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Peanut Butter Cup Heath Bar Brown Butter Cookies

August 27, 2013 Keep It Sweet 24 Comments

I took a perfect brown butter cookie dough and added chopped pieces of some of my favorite candies: Peanut Butter Cups and Heath Bars. Topped with flaky sea salt, these chewy cookies might just become your new favorite recipe!

Before I get to these crazy good cookies, I just wanted to mention that Keep it Sweet Desserts is up for an American Made Award for the second year. Last year we did really well, this year I’m determined to do better! You can VOTE up to SIX times DAILY! I’d really appreciate your votes and sharing with friends. The winner will be selected based on VOTES and will be honored at the American Made workshop in October. On top of that, Keep It Sweet Desserts would get $10,000 to help grow the business, it couldn’t get much better than that.

“American Made is a movement founded by Martha Stewart that spotlights the maker, supports the local, and celebrates the handmade. It’s made up of people and communities who have turned their passion for quality craftsmanship and well-designed goods into a way of life.”

Okay, back to important things like brown butter.

I made these cookies a few weeks ago. And let me tell you, baking with brown butter when you are on a pre-vacation diet is torture. I’ve gotten used to my usual recipes for the business, but when I try something new, and it incorporates all of the things I love about a cookie, it is self-cruelty at its finest.

They are chewy on the inside and just slightly crisp on the outside (you need to make sure you get that light brown color for the crisp). Chunks of Heath and Peanut Butter Cups, flaky sea salt… really, I don’t need to say more.

Peanut Butter Cup Heath Bar Brown Butter Cookies

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Author: Lauren Lilling

Recipe type: Dessert

Makes: 15 large cookies

Ingredients

½ cup (1 stick) unsalted butter, softened
1⅞ ounces (1/4 cup) granulated sugar
5½ ounces (2/3 cup) packed light brown sugar
1 x-large egg at room temperature
1 teaspoon vanilla extract
7 ounces (1½ cups) all-purpose flour
½ teaspoons baking soda
½ teaspoon salt
4 ounces (~1 cup) Heath Bars, roughly chopped
4½ ounces (~3/4 cup) Peanut Butter Cups, roughly chopped
Flaky sea salt for sprinkling

Instructions

Brown the butter: Heat butter in a small heavy saucepan over medium heat, stirring constantly, when butter turns to an amber/light brown color, remove from heat immediately (You should be able to smell the deeper more caramel flavor of the butter) pour browned butter immediately into a small bowl and set aside to cool
Once butter has cooled, place in the large bowl of an electric mixer with sugars; beat on high speed until well combined
Add egg and vanilla, mix on medium speed until well mixed
In a separate medium-sized bowl, whisk together flour, baking soda and salt; slowly add to wet ingredients with mixer on low speed; do not over mix
Slowly stir in chopped candy
Chill dough for 24 hours for best results (minimum of 2 hours) before baking
When ready to bake,pre-heat oven to 325 degrees; line baking sheets with parchment paper and set aside
Scoop cookie dough with large cookie dough scoop (~3 tablespoons) on to prepared baking sheets
Bake cookies until firm: 15-17 minutes or until edges are golden brown
Allow to cool before serving

Notes

Adapted from Salted Brown Butter M&M Cookies

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And if you missed it, be sure to check out the announcement of our brand new flavors before they are even available to the public!

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Peanut Butter Cup Cookie Dough Brownie Bites

November 13, 2011 Keep It Sweet 59 Comments

Fudgy brownie bites stuffed with a layer of peanut butter cup cookie dough

The apartment is finally starting to feel like home. It isn’t because I unpacked 99% of my things (the other 1% includes books and underwear that is still MIA). It also is not because we finally have shelves in the closet so that my sweaters aren’t piled up in various places around our home. And it certainly isn’t that all of the furniture we ordered has arrived and our dreaded IKEA trip is in the past.

While all of those things make the stress of moving a little less acute, the real reason I feel like I am home is the kitchen. Of course I unpacked all of my dishes and appliances before anything else and have been to the grocery store 17 or so times. But Friday morning, while Matt was at work and I was waiting for our new night stands to arrive, I had the first opportunity to bake. Just the thought of that makes my shoulders relax and my breathing slow down. Working around our new kitchen where I actually had to walk more than one step from refrigerator to utensil drawer, I couldn’t stop smiling. And the fact that the first thing to come out of my oven was a chocolate and peanut butter dessert certainly didn’t hurt.

Oh, right, these little things. Fudgy brownie bites stuffed with a layer of peanut butter cup cookie dough, I haven’t felt more at home in a very long time.

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Peanut Butter Cup Cookie Dough Brownie Bites

Makes 2 dozen brownie bites

Ingredients:

1 Box Brownie Mix (I used Trader Joe’s Chocolate Truffle) + ingredients the mix calls for
1/4 cup (1/2 stick) unsalted butter, softened
1/4 cup salted creamy peanut butter
1/4 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1 tablespoon milk (I used skim)
1/2 teaspoon vanilla
3/4 cup all purpose flour
1/4 teaspoon salt
1/2 cup chopped peanut butter cups (~7 peanut butter cups)

Directions:

Pre-heat oven to 350 degrees
Grease a 24-cup mini muffin pan
Prepare brownie mix as directed and full cups with brownie batter (about 2 tablespoons each)
Bake for 12-14 minutes or until a knife comes out clean; do not over bake
Set brownies aside to cool and prepare cookie dough
Whisk flour and salt in a small bowl; set aside
Beat together butter, peanut butter and sugars on high speed until light and fluffy
Mix in milk and vanilla on low speed
Stir in flour mixture just until combined
Stir in peanut butter cups
Once cookie dough is ready, take your brownies and slice each in half horizontally so that you have a top and a bottom
Place a rounded disk of cookie dough on each bottom half (about one tablespoon of cookie dough each)
Press tops of brownies lightly onto cookie dough layer so that you can still see the cookie dough from the sides
Serve immediately or freeze in an airtight container up to one month

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Cookie dough recipe adapted from here.

What is making you smile lately?

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Peanut Butter Surprise Cookies {Guest Post}

October 11, 2011 Keep It Sweet 21 Comments

In the midst of my crazy life, I am so thankful for other food bloggers! It never ceases to amaze me how many of you there are that are willing to lend a hand when things get crazy. A couple of weeks ago, a few wonderful bloggers volunteered to guest post on Keep It Sweet and I can’t wait to share their delicious recipes with you. The first post is from Samantha at The Little Ferraro Kitchen. Her blog is pretty new, but she already has some delicious looking recipes like her recent Fresh Raspberry & Apple Crumble and Chicken Pot Pie! These cookies are no different.

Hello everyone! I am Samantha from The Little Ferraro Kitchen and I am soo excited to guest post for the beautiful Lauren from Keep It Sweet!

When she asked for fellow guest-posters recently, I jumped at the chance! See…I am a pretty “new” blogger and have only been blogging for a few months now. Keep It Sweetwas one of the first blogs I started to enjoy and I just knew this was the perfect start!

So because this is officially my first guest post ever! (wow!)…I present to you…Peanut Butter Surprise Cookies!

This is the best batter I have ever worked with. The combination of the creamy peanut-butter and butter creates the softest cookie. Mini peanut-butter-cups (need I say more?) snuggle their little cute sweet selves into their peanut butter pillows of perfection. If you have the patience to wait the few minutes until these cuties are done, take a messy bite and allow all that melting chocolate to ooze out of the center from it’s cozy home and just enjoy. I promise you, this will be your absolute favorite cookie.

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Peanut Butter Surprise Cookies

Makes about 3 dozen

Adapted from Martha Stewart

Ingredients:

1/2 C creamy peanut-butter

4 TB unsalted butter, room temperature

1 C brown sugar

2 large eggs

1 tsp pure vanilla extract

1 1/2 c all-purpose flour

1 tsp baking powder

1/4 tsp salt

1/3 c granulated sugar (for rolling dough)

Method:

1. Pre-heat oven to 350 degrees Fahrenheit.

2. Cream peanut butter and butter until well combined.

3. Add brown sugar and beat until well combined, scraping down bowl as needed.

4. Add eggs (one at a time), vanilla and beat until well incorporated.

5. In another bowl, whisk together the flour, baking powder and salt. I’ve gotten in the habit of using a sifter to get any “lumps” out.

6. With mixer on low, add flour mixture in 2 batches.

* At this point I’ll use my spatula and do one last “mix” with the spatula and make sure everything is incorporated, but not to over mix.

7. Take the mixture out of bowl and wrap in plastic wrap and chill in refrigerator for 30min.

* I do this for all my cookie dough.

8. When dough is ready, unwrap from plastic wrap and scoop dough by the tablespoon, rolling into balls. A melon-baller is perfect for this!

9. Roll balls in granulated sugar and place on non-stick baking sheet.

10. Bake cookies until just about to puff up, about 5-7 minutes. (My oven is pretty fickle and is done at 5 min.)

11. When times up, take trays out of oven and work quickly! Place each peanut-butter cup in the center of each cookie and return to oven.

12. Bake for about 6 minutes more (again, my oven is no more than 5min), until cookies are golden brown and chocolate has begun to melt.

13. When done, let cool on baking sheet for at least 10 minutes before transferring to wire wrack to cool.

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Thanks for having me, Lauren! I had so much fun making these fabulous cookies and I hope all of you do too!

Enjoy!

Blog, Recipes

Jackie’s Chocolate-Peanut Butter Cup Cookies {Guest Post}

August 11, 2011 Keep It Sweet Leave a comment

While I’m taking a few days off, Jackie from La Casa de Sweets was kind enough to offer to guest post! Since she made a delicious chocolate and peanut butter dessert for her post, I wanted to point out some other amazing looking chocolate and peanut butter recipes on her blog: Chocolate Peanut Butter Cupcakes, Crunchy Peanut Butter Brownies and Mini Peanut Butter Cup Ice Cream. I think I need to get back to the kitchen!

Hello, Keep It Sweet readers! I am very excited to be sharing a recipe with you today while sweet Lauren is away having a fun time on vacation.

When I asked Lauren what some of her favorite foods are, one of the things she mentioned was peanut butter cups. I’ve been raving about the new Mini Reese’s Peanut Butter Cups for a while now, and even made some ice cream with them, so I knew I had to use them for Lauren! I decided to make a chocolate pudding cookie with chunks of mini Peanut Butter cups in every bite. Never had a pudding cookie? Believe me, they’re delicious. Every bite of this cookie is moist (that’s what the pudding is for!), and bursting with chocolate and peanut butter flavor. Reese’s fans, beware, these cookies will have you buying mini Peanut Butter Cups every week. Enjoy!

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Jackie’s Chocolate-Peanut Butter Cup Cookies

Ingredients

2 sticks unsalted butter, at room temperature
3/4 cup brown sugar 1/4 cup sugar
1 small (3.4 oz.) package of Jello Chocolate Instant Pudding Mix 2 eggs
2 teaspoons vanilla extract 2-1/4 cups flour
1 teaspoon baking soda
Pinch of salt
8-oz. package Mini Reeses Peanut Butter Cups (whole or cut in half)
1 cup white chocolate chips (optional)

Cooking Directions

Preheat the oven to 350 degrees, and line your baking sheets with parchment paper. Set aside.
In the bowl of your mixer, combine the butter and both sugars until light and fluffy.
On medium speed, beat in the pudding mix, eggs, and vanilla extract.
On low speed, mix in the flour, baking soda, and salt. Be careful to mix only until combined (do not over-mix!).
Stir in the mini peanut butter cups (or pieces, if you cut them in half).
Use a measuring tablespoon to scoop out the cookie dough onto the lined baking sheets. Bake for 10-12 minutes, or until the centers of the cookies are just set.
Let cool on the baking sheets for 5 minutes, before cooling completely on cooling racks.
After the cookies have cooled, microwave the white chocolate chips at 30 second intervals until melted. Use a fork to drizzle the white chocolate onto the cookies. Let cool slightly.
Makes about 3 dozen cookies.

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Enjoy!

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