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Peanut Butter Cookies (GF)

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Gracious it has been a long time since I’ve posted! Honestly, living in an apartment is not conducive to my blogging. It isn’t that I don’t bake or cook but that I simply don’t want to go to the effort to blog about it. I promise I will get back into the blogging thing as soon as we have moved to our new house. Which will be happening sooner rather than later. We bought a house and will be moving at the end of May or early June. There is light at the end of this transient-tunnel!

Today’s post is peanut butter cookies. These are amazing. Yes, they are gluten and dairy-free but this is not a case of going without gluten because these are honestly the best peanut butter cookies you can make. I first ran across the concept for these cookies in a cookbook we received as a wedding gift and now this style of peanut butter cookie is everywhere. Maybe because of the surge of gluten-free? I dunno. But try them. They are quick, easy, and delicious. My kitchen Trinity!


Peanut butter cookies


  • 1 egg
  • 1 cup granulated sugar
  • 1 cup peanut butter (smooth or crunchy)
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda

Preheat oven to 350 degrees and line a cookie sheet with parchment paper.

In a mixer combine ingredients, mix for a minute or so. Roll into balls and flatten with a fork.

Bake about 11 minutes and cool at least 5 minutes before removing from baking sheet. Enjoy!


Triple Chocolate Oreo Cookies

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When I was in graduate school I had a great friend who would eat dinner with us every night. It was heaven! She and I both loved to cook and we would happily putz around my apartment kitchen and cause trouble. We didn’t have a dishwasher (besides my husband) but he generally kept quiet because we would concoct some pretty good stuff. Sadly, she now lives far away and I’m on my own in the kitchen. However, she sends great recipes my way for which I am endlessly grateful. On Mother’s Day she emailed this winner to me.

This recipe is incredible and I recommend that you drop what you are doing and get the ingredients. The Oreo flavor comes through and couples with the other flavors perfectly. I’m not usually one for white chocolate but in these it is wonderful. Don’t worry about chopping the Oreos perfectly, just throw them in a sandwich bag and get rid of whatever tension ails you.

 Triple Chocolate Oreo Chunk Cookies

  • 1 cup butter, room temperature
  • 1 cup sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 ¼ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon of salt
  • ¾ cup Dutch Cocoa (Or Hershey’s Special Dark Cocoa)
  • 1 cup white chocolate chips
  • 1 cup chocolate chips
  • 1 cup chopped Oreos (around 8 cookies smashed)

Preheat oven to 375. Cream butter and sugars. Beat in eggs and vanilla.

In a separate bowl, combine dry ingredients. Gradually incorporate into butter mixture. Mix in white chocolate chips, chocolate chips and Oreos . Bake for 8-10 minutes

No-Bake Cookies

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It has been unseasonably warm around here and I’m not one to heat up the house. So the oven has been largely quiet. That does not mean, however, that I have been going without. I’m pretty good at finding ways around whatever inconvenience may present itself. Especially when the end result is chocolate.

I made no-bake cookies quite a bit as a kid but (like Twinkies and Fritos) I forget how good they are. Then when meandering around the grocery store I saw them in the bakery. $4 for a dozen of these little boogers!! Are you kidding me?! I had some “natural” peanut butter that my husband accidentally bought at Costco and I finally had a way to dispose of the stuff.

I used around 4 cups of oats because the natural peanut butter is thinner than the usual stuff. I recommend starting on the low end and then seeing what you need. Another warning, these babies are addictive and they were a regular go-to during middle of the night baby feedings (until they disappeared). She isn’t the only one who gets hungry!

No Bake Cookies

  • 1/2 C Butter
  • 2 C Sugar
  • 1/2 C Milk
  • 4 Tbsp Cocoa
  • 1/2 C Peanut Butter
  • 3- 4 C Quick cooking Oats
  • 2 tsp. Vanilla

Add the first 4 ingredients in a saucepan. Bring to a boil. Boil for 1 minute. Stir in the next 3 ingredients and drop onto parchment or foil lined cookie sheets. Let cool until set.

Lemon Brownies

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The season is (possibly) finally upon us for lemonade and all things outdoors. While chocolate is my one, true food love lemon is a pretty popular companion in my kitchen. And now that spring is here it is definitely a go-to flavor. I adore lemon bars but when I came across this recipe on Pinterest I was intrigued. Don’t get bogged down in the name brownie… it isn’t. But, I don’t really know what else you would call this recipe. The consistency/texture is somewhat similar to a brownie and you can’t call it a lemon bar recipe because, well, it isn’t. So we’ll stick with brownie for now.

This was my first attempt at the recipe so, in a move that is not all that normal for me, I stuck to the recipe. I’ll tweak it next time. The glaze MAKES this recipe because the base really isn’t as lemony as I would prefer. Next time, I’ll up the lemon content. Having said all that, it is definitely a recipe to keep around. It is super easy and super quick to throw together which is always a plus for a weeknight treat.

Lemon Brownies


  • 1 1/2 cups flour
  • 1 1/2 cups sugar
  • 1/2 teaspoon salt
  • 10 tablespoons butter, melted & slightly cooled
  • 3 large eggs
  • 1 can sweetened condensed milk
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons fresh squeezed lemon juice
  • 1 teaspoon packed lemon zest (from 1 lemon)

Preheat the oven to 350ºF. Prepare a 9×13″ baking dish. In a large bowl, whisk together the flour, sugar & salt. In a separate bowl, whisk together the melted butter, sweetened condensed milk, eggs, vanilla, lemon juice & zest until combined. Mix the butter mixture into the flour mixture until well combined.

Spread the batter into the prepared baking dish and bake for 25-35 minutes until set and just golden brown. A toothpick inserted in the center should come out mostly clean.

Let the bars cool in the pan before glazing.

For Glaze: In a small bowl, whisk together 1 cup powdered sugar, 3 tablespoons lemon juice, and 1 teaspoon packed lemon zest until smooth.

Pour over the lemon brownies and cool before serving.

Classic Chocolate Chip Cookies

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For Valentine’s Day I asked my husband what dessert he would like for me to make for him. Cause I’m sweet like that. He immediately said chocolate chip cookies. It is by far his favorite recipe and he likes to slip some of the dough before I bake them. His only request? Use only part of the bag. Usually, I fight this request but it was his Valentine’s Day cookies so I gave in this time. Oftentimes I’ll use half the chips, make half the cookies, and then use the rest of the chips in the leftover dough. I don’t believe there could possibly be such a thing as “too many chocolate chips.” You can’t agree on everything.

I don’t deviate too far from the original recipe that is on the back of the bag. I learned a long time ago that whatever recipe companies use to sell their product is usually pretty darn good and hey, I ain’t fancy. However, I’ve made a few tweaks. Firstly, I use half butter and half shortening. This gives you the flavor of butter but the look of shortening. The state of the butter when you make your cookies really does matter. Melted butter will give you chewy cookies that will be thin. Chilled/solid butter will make your cookies crispier. I usaully just pull my butter from the fridge.

If you have the time, chill the dough. This gives the dough time for all the flavors to come together. Also, chilling allows the dough to get to a consistency to easily roll it into balls before baking and this makes your cookies a little more attractive. I know, that doesn’t really matter, but it’s nice.

Rather than sticking with the time directed in the recipe, I use my nose. I’m half bloodhound; I ALWAYS know if you’ve been smoking or drinking (a skill I look forward to possessing when my daughter turns 16). When the cookies start to really smell keep an eye on them and take them out as soon as they start to get any color at all. Remember, they will continue to bake after they are removed from the oven so you don’t want them entirely done when you pull them out of the oven.

Classic Chocolate Chip Cookies

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½  cup (1 stick) butter
  • ½ cup shortening
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 cups (12-oz. pkg.) chocolate chips (1 cup if you are making them for my husband)

Combine flour, baking soda and salt in small bowl. Beat butter, shortening, granulated sugar, brown sugar and vanilla in large mixer bowl until creamy, a few minutes. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Chill dough.

Drop by rounded tablespoon onto baking sheets (I line mine with parchment paper). Bake at 375 degrees for 8 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Oreo Bites

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When baking/cooking I get into little kicks and I will do similar things again and again until eventually I get sick of said kick. Apparently, I am currently on a bite/ball kick. I blame current fads around the blogs. Everyone is taking things and making them into little balls and bites. Much like everyone was into cupcakes not that long ago. Next up, pies. Mark my words. Anywho, bites and balls. I’ve been into them lately. What I’m not into? Calling balls or bites truffles. Anyone who has any respect for the culinary masterpiece that is truffles knows better than to slap the moniker on whatever bite sized food they feel like. Oreo truffles are the latest. These are not truffles but they are amazing. It is depressing how good they are considering how easy they are. Don’t you always feel like really good things should be at least a little difficult? Maybe that’s just me. Well these aren’t. But before you make them you should probably decide how you are going to dispose of them because if you don’t you will eat them all yourself.

A Few Notes: Many recipes for these call for crushing the Oreos and then mixing them with the cream cheese in another bowl or mixer. I don’t like superfluous dishes so I mixed them in the food processor. Save yourself some work and dirty dishes; do it all in the food processor. Also, chill the dough before rolling it into balls. Then chill them again before dipping them in chocolate. This dough is not particularly messy but it is spongy and soft. I know that sounds strange but you’ll believe me when you work with it. This may be because I used Double Stuf Oreos, a decision I don’t regret. If you’re gonna do it, do it right! Another thing, my Oreo balls are pretty ugly in the picture. That is because I’m cheap and I don’t like to waste melted chocolate. Therefore, I use the minimal amount of melted chocolate and constantly manipulating these little snacks to get the last bit of chocolate in the bowl makes them a bit wonky. If you want more attractive results use more chocolate to dip them in. The deeper the melted chocolate, the easier it is to make them pretty.

 Oreo Bites


  • 1 8 ounce block of Cream Cheese, softened
  • 1 bag Oreos, I used Double Stuf
  • 8 ounces semi-sweet chocolate, melted
  • 2 tablespoons butter

Using food processor, process Oreos until crushed. Add cream cheese and pulse until well incorporated and mixture starts to come together. Chill mixture, about 1 hour. Form chilled mixture into balls and chill again. Melt chocolate and butter in microwave in 30 second intervals, stirring after each interval. Coat chilled balls in chocolate. Place on a cookie sheet lined with parchment paper until coated balls are set.

Oreo Stuffed Chocolate Chip Cookies

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If you made the dessert I posted earlier, Slutty Brownies, you may have some leftover cookie dough and Oreos. I know I did. What to do? What to do? Oreo Stuffed Chocolate Chip Cookies! I’ve had this “recipe” in my head since a friend mentioned he had read about it on the internet and thought I should give it a try. Okay, so it really isn’t a recipe so much as an idea/method. It’s worth giving it a try because they really are quite good. Be warned: you really won’t get all that many cookies out of doing this due to the amount of cookie dough it takes to cover an Oreo. Having said that, you don’t need more than one of these cookies to satisfy any craving.


  • Bag of Oreos (you won’t need a whole bag)
  • Chocolate Chip Cookie Dough (use your favorite recipe)

Preheat oven to 375 degrees. Make a batch of chocolate chip cookie dough. Chill about 30 minutes (it will make it easier to work with but don’t chill it TOO long). Take a spoonful of cookie dough and place it on top of an Oreo. Place another spoonful on the bottom. Now seal it up around the Oreo. This may be a little time consuming and messy but it is worth it. If your Oreo breaks, who cares? Place cookie on parchment lined cookie sheet and bake for about 8-10 minutes.