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Reese’s Cookies Revisted

So I made these cookies for the first time in March. They were amazing. Last week I wanted to make more, and got half way through the process when I realized I did not have enough regular sugar for what the recipe called for. So I ended up doing some tweaking- and somehow came up with a cookie that was twice as delicious as the first batch! It was a total accident- and I thought for sure as I was making them that they would be awful. The dough wasn’t as thick and dry as the first time I made it- in fact, it was similar to the consistency of chocolate chip cookies dough.

The Original Recipe calls for 1/2 cup of sugar and 1/2 cup of brown sugar. What I ended up having was 1/4 cup of sugar and then 3/4 cup of brown sugar. I’m not sure how this changed the consistency of my cookie dough. I might have done something else. But it ended up being wetter than the first go round.

So what I ended up doing was refrigerating the cookie dough over night. The next morning it still wasn’t solid enough to roll into a ball to pop the peanut butter filling into it that way. In fact- the peanut butter filling ended up thinner as well. So what I did was flatten the dough into a round disc, put the peanut butter on top of it, and then put another round cookie on top of it and pressed the edges together- much like a sandwich cookie.

I baked the cookies for 9 minutes. The middles were risen because of the peanut butter. And I let them cook. And they tasted so much better. The peanut butter in the middle was much more prominent this time, and the texture of the cookies was indescribable. They were the best cookies I have ever made- and I seriously thought, the entire time, that it would be a huge disaster!

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No Bake Cookies

No-Bake Cookies have been one of my favorite treats forever. They have a lot of different names. My friend’s family even calls them kitty litter cookies because of how they look. Chocolate + Peanut Butter + Oatmeal is an amazing mixture, though, and I just felt like it so I made them! This recipe only made twelve. You can double it to get two dozen, but that would have been way too many for just me and my dad. I like a lot of peanutbutter in mine- mostly because I think it keeps them from getting dry and crumbly as they have a tendency to do if you don’t make them just right. These turned out to be really good, moist, and amazing!!!

Ingredients

  • 1 cup of sugar
  • 2 tablespoon cocoa
  • 1/2 stick of butter
  • 1/4 cup of milk
  • 3/4 cup of peanut butter
  • 1 teaspoon vanilla
  • 1 1/2 cups of oatmeal

Directions

  1. Lay out a long sheet of wax paper. You can also spray non stick on some aluminum foil if you don’t have any wax paper. (I was out for some reason.)
  2. In a medium pot, bring the sugar/butter/milk/cocoa to a boil. Do so slowly so that the sugar melts properly.
  3. After it comes to a boil, let it go for one minute. Then stir in the peanut butter and vanilla.
  4. When the peanut butter and the vanilla is well combined with the chocolate, stir in the oatmeal.
  5. With a spoon, drop the mixture onto the paper. This should make 12 cookies (depending on the size, of course).
  6. Let the cookies cool and harden. If they don’t harden the way you would like, you can always refrigerate to help them set.

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Back in Action – With Peanut Butter Fudge

So I’m finally back in action! So I’ve got a new recipe to toss up. It’s very similar to my recipe for chocolate fudge, really the only difference is taking out chocolate and adding in peanut butter! Now, for this I did not have any marshmallow fluff- and decided to use miniature marshmallows instead. I used too many and the fudge didn’t set up properly. I had to put it in the freezer and even at that point it wasn’t fudge- like. But it was solid enough to cut, pick up, and eat. It was still delicious either way. I used about 2/3 of the bag, and half the bag would likely have worked better. Moral of the story: use fluff, not mini marshmallows.

Ingredients

  • 12 oz jar of Peanut Butter
  • 7oz jar of Marshmallow Fluff (or 1/2 bag of mini marshmallows)
  • 3 cups of sugar
  • 1 5oz can of evaporated milk
  • 1 1/2 sticks of butter
  • 1 teaspoon vanilla

Directions

  • Add sugar, butter, and evaporated milk to a pot. Keep the burner on medium heat (I use 4 on my oven) and slowly bring this to a boil. If you don’t do it slowly the sugar will not melt properly and you will end up with grainy fudge.
  • After mixture is at a rolling boil, let it continue to boil for 4 minutes.
  • Remove from heat and stir in the marshmallow fluff and peanut butter until well combined.
  • Pour into a greased pan (13×9 is what I use). Let it cool for about 10 minutes and then you can place it into the refrigerator to finish setting. Leave it in the fridge for a couple of hours to make sure it sets. (If the fudge has trouble setting, pop it into the freezer.)
  • Cut and serve!

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Chocolate Chip Waffles

I love waffles and pancakes. When I was in college, after clubbing and drinking, we’d always go to Waffle House and I would always get a chocolate chip waffles. At Waffle House they do things differently and just add chocolate chips on top. But I wanted to incorporate mine into the batter. Nobody in the house would eat them except for me because I used bittersweet chocolate and they prefer milk or semi-sweet chips in things. But since I knew I’d end up adding syrup and probably peanut butter- I didn’t want to overdose on the sweetness.

This mix also works great for pancakes. And- as a simple heads up- it’s going to look like there are not enough chocolate chips. Don’t add more- or you’ll have too many chocolate chips. I learned this the hard way.

Ingredients

  • 1 cup of flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3 tablespoons sugar
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1 cup of milk
  • 1/2 cup chocolate chips

Directions

  1. Preheat either your waffle iron or your pan.
  2. Whisk together the dry ingredients.
  3. Beat the egg. Stir the egg and the milk/vanilla into the batter.
  4. Stir in 1/2 cup of chocolate chips (whatever flavor you like best).
  5. Let the batter sit for about a minute so it can get thick and bubbly.
  6. Pour the batter into the waffle iron- or onto a hot, non stick pan by using a 1/3 cup measure.
  7. In the pan, wait for lots of bubbles to form and then flip. For the waffle iron, usually it has to cook 5-7 minutes- some have lights letting you know it is done.
  8. Serve this with syrup or peanut butter on top- or both. I love peanut butter on my waffles.

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Chocolate Cookies With Peanut Butter Center (Reese’s Cookies?)

So back when I worked at Convergys, my friend Joe made cookies very similar to these. Last night I had a serious sweet tooth and I just really wanted a delicious treat. I had eaten a Reese’s Fast Break earlier in the day, and decided to go with a choco-peanut-butter dessert. That combo can never go wrong, and chances are that it will be a recurring theme in my cooking. (As seen in my gallery, though I haven’t blogged all of those.) All in all, these cookies turned out really good. They are a variation of another recipe. I left out a few things and added a couple of others.

Ingredients

  • 1 1/2 cups of flour
  • 1/2 cup of unsweetened cocoa powder
  • 1/2 teaspoon of baking soda
  • 1/2 cup of softened butter
  • 1/2 cup of sugar
  • 1/2 cup of brown sugar (packed)
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla

Filling Ingredients

  • 3/4 cup of peanut butter
  • 3/4 cup of powdered sugar
  • 2 tablespoons sugar
  • 1 teaspoon brown sugar
  • 1/2 teaspoon milk

Directions

  1. Preheat oven to 350°.
  2. In a bowl mix together flour, cocoa, salt, and baking soda and put aside
  3. In a large mixing bowl beat together butter, sugar, brown sugar until combined. Then add the egg, milk, and vanilla. Beat in the dry ingredients as best as you can.
  4. After the dry ingredients will not mix further, turn out onto pastry mat (or floured surface). Mix together with hands- kneading, similar to what one would do with dough.
  5. Separate dough into 24 balls- each about 1 to 1 1/2 inches in diameter and set aside.
  6. For the peanut butter center, beat together the filling ingredients until the mixture is smooth. Set the bowl aside.
  7. Pick up one of the balls of chocolate cookie dough and press a hole in the center with your thumb. Fill this hole with a ball of peanut butter (about 1/2 inch in diameter) and wrap the chocolate dough around the peanut butter.
  8. Repeat step 7 for all of the balls of cookie dough.
  9. Line a pan with parchment paper (or use a non stick or greased pan). Place the balls about an inch apart on the pan. (I baked 2 pans of 12.)
  10. Using a round, flat surface gently press each of the balls until they are slightly flattened. (I used a small sauce dish- picture after the cut.)
  11. After each of the balls is flattened, sprinkle sugar on top of each cookie.
  12. Bake the cookies for 6-8 minutes- until they have just started to set and the tops of the cookies have cracked. Remove from the oven and then place on a wire rack to cool.

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