Peanut Butter and Nutella Cookies

I've said it time and time again -  I love the combination of peanut butter and chocolate. But add the hint of hazelnut to any concoction, and the recipe gets infinitely better. Such is the case with this peanut butter and Nutella cookie recipe.

Rich and chocolaty with just a hint of hazelnut, you will have a hard time resisting these cookies. Wash them down with a cold glass of milk and you've got yourself the perfect dessert.

Peanut Butter and Nutella Cookies

Ingredients
1 cup butter (2 sticks), room temperature
2/3 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
2 2/3 cup flour
2 tsp baking soda
1 tsp salt
Heaping 1/3 cup Nutella

Directions
Cream butter, peanut butter, sugar, brown sugar, eggs and vanilla together until smooth.

Combine flour, baking soda and salt and add to butter mixture. Add Nutella in dollops over the top of the dough. Use a butter knife to swirl the Nutella throughout the dough. Do not overmix.

Chill the dough in the fridge for 15 minutes before spooning onto cookie sheet to firm the Nutella.

Bake at 350 degrees for 8-10 minutes. Bake until slightly brown at edges.

Let cool a few minutes on cookie sheet before transferring.

Homemade Twix Bars

Aside from Reese's Peanut cutter Cups, one of my all-time favorite candies is Twix. And thanks to this recipe, I can have them any time I want. Which may be a bad thing. Or not.

Homemade Twix bars

Ingredients

Shortbread Layer:

1 cup (2 sticks) salted butter, at room temperature

1 cup confectioners' sugar

2 teaspoons vanilla extract 

2 cups flour  

Caramel Layer:

2 cups caramel, cut into small chunks

3 tablespoons heavy cream

Chocolate Layer:

3 cups chopped milk chocolate or dark chocolate, melted

1 tablespoon vegetable shortening (optional)

Directions

For the crust: Preheat your oven to 300°F. Spray a 9" x 13" pan lightly with cooking spray, or line with parchment, and set aside. 

In a medium-sized bowl, beat together the butter, sugar and vanilla. Add the flour. At first the mixture may seem dry, but will come together as you continue to beat at medium speed. 

Take the dough (it will be somewhat stiff) and press it evenly into the pan. Lightly flouring your fingertips will help with any sticking. 

Prick the crust all over with a fork. The holes will allow steam to escape and the crust will bake evenly with fewer bubbles. 

Bake the crust until it's lightly golden brown on top and the edges are deeper golden brown, about 35 to 45 minutes. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely.

For the caramel layer: Melt the caramel and cream over low heat in a small saucepan. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up. 

For the chocolate layer: Melt the milk or dark chocolate slowly in a double boiler or over very low heat. If it seems very thick, add a tablespoon of shortening to thin it. Pour evenly over the chilled caramel layer and spread to cover all of the caramel. Return to the fridge until the chocolate is well set. Cut into 2" x 2" squares to serve. It's best to store these bars in the refrigerator.

These bars can also be cut and dipped in milk chocolate to resemble Twix ® bars. After the caramel layer has chilled firm, cut down the length of the pan, splitting the bars into two long, narrow bars. Then cut each long strip into "fingers". Dip the chilled bars into melted chocolate and place on parchment paper to set for several hours. 

Red Velvet Cheesecake Cookies

Red velvet cake is so pretty and perfect for the holiday season. If you think your holiday baking list is set, think again. You have to make these cookies! They will wow everyone who takes a bite! They have a creamy cheesecake filling and a drizzle of white chocolate. Mmmm.... mmm.... mmmm... They're perfect for Christmas or even Valentine's Day!

Red Velvet Cheesecake Cookies
Makes 10 giant cookies

Ingredients
For the cookies:

1 box red velvet cake mix

2 tbsp. all-purpose flour

2 large eggs

1/2 cup canola oil

1 tsp. vanilla extract

For the cheesecake filling:

4 oz. cream cheese, at room temperature

2 cups powdered sugar

1 tsp. vanilla extract

For the white chocolate drizzle:

1 1/2 cups white chocolate chips, melted

Directions

To make cookies:

In a large bowl combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake, mix, flour, eggs, oil and vanilla extract. Mix until smooth. Warp the dough in plastic wrap. The dough will be oily. Refrigerate for at least two hours.

To make the cheesecake filling:

Using a mixer, combine cream cheese, powdered sugar and vanilla extract. Mix until smooth. Using a teaspoon, scoop out cheesecake filling and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until you have 10. Place plate in the freezer and freeze for at least two hours.

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or a silicone baking mat. To assemble the cookies, take about 1/4 cup of red velvet cookie dough and flatten in your hands. Place a teaspoon of cheesecake filling in the center and wrap the cookie dough around the filling. Gently roll into a ball and place on prepared baking sheet. Scoop onto lightly greased or parchment-lined baking sheets. Only bake 3 cookies at a time. The cookies are large and will spread. Bake for 11-13 minutes or until the cookies begin to crackle. Let the cookies cool on the baking sheets for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely.

Melt the whiten chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Serve and enjoy!

Brown Sugar Cookies

So fast and delicious, these will become your new favorite cookies. I especially like them fresh out of the oven. After a few hours, they will become crispy, much like a traditional sugar cookie. That is, if you can wait that long.

• Brown Sugar Cookies
• 
  
• Ingredients
• ¾ cups white sugar, divided
• ½ cups butter or shortening
• ¼ cups brown sugar
• 1 whole egg
• ¼ teaspoons vanilla
• 1 cup flour
• ½ teaspoons salt
• ½ teaspoons baking soda
• ½ teaspoons cream of tartar
• 
  
• Directions
• Cream sugars and shortening, using only 1/2 cup white sugar. Mix in the egg and vanilla, then add the dry ingredients.
• 
  
• Use a cookie scoop to form nice round balls and roll each dough ball in the remaining 1/4 cup white sugar. Don’t flatten
• 
  
• Bake at 350ºF for 12 minutes.
• 
  

Pumpkin Oatmeal Cookies with Dried Cranberries and Chocolate Chips

I’m on a baking kick and this past weekend I made these pumpkin oatmeal cookies with dried cranberries and chocolate chips. Can you say yummy? They are super scrumptious and perfect for sharing. And they’re indescribably delicious when they’re right out of the oven! After all, who doesn’t like a freshly baked cookie?

Pumpkin Oatmeal Cookies with Dried Cranberries and Chocolate Chips
Makes 3 dozen cookies

Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 ½ teaspoon ground cinnamon
¼ teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon all ground allspice
1/8 teaspoon ground cloves
½ teaspoon kosher salt
1 cup unsalted butter, at room temperature
1 cup packed light brown sugar
1 cup granulated sugar
1 cup pure pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 ½ cups old-fashioned oats
1 cup semi-sweet chocolate chips
1 cup dried cranberries

Directions
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, and salt. Set dry ingredients aside.

In a large mixer bowl, beat butter, brown sugar and granulated sugar until light and fluffy. Add pumpkin, egg, and vanilla extract. Beat until combined. Gradually add flour mixture and mix until ingredients are incorporated.

Stir in oats, chocolate chips, and dried cranberries. Drop cookie dough by rounded tablespoons onto prepared baking sheet.

Bake cookies for about 12 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Caramel Pumpkin Blondies

This recipe is ooey gooey deliciousness. You know it’s good when it’s ooey and gooey. The caramel definitely makes these blondies ooey and gooey in the most amazing way and the way the caramel and chocolate melt together.... ooh! They create such a divine filling to these pumpkin spiced blondies. Serve with vanilla ice cream and you’ll be in heaven. Addictive. Festive. Total heaven in your mouth.

Caramel Pumpkin Blondies
Makes 16 blondies

Ingredients
For the Blondies:
¾ cups butter, softened
1 cup packed brown sugar
2 whole eggs
1 teaspoon vanilla extract
1 cup pumpkin puree
1 teaspoon cinnamon
½ teaspoons nutmeg
1-¾ cup all-purpose flour
1 teaspoon baking soda
¼ teaspoons salt

For the Filling:
½ cups chopped walnuts
¼ cups semi-sweet chocolate chips
14 ounces, weight caramels, unwrapped (1 bag)
¼ cups heavy cream

Directions
Preheat oven to 350 degrees F. Lightly grease a 9×13 pan with nonstick cooking spray and set aside.

In a large bowl, cream butter and sugar until light and fluffy. Stir in eggs, vanilla and pumpkin until combined. Slowly incorporate the remaining ‘blondies’ ingredients into the batter. Scrape sides of bowl and mix again briefly to ensure a smooth batter. Spread about 2/3 of the batter evenly into the prepared pan.

For the filling: Sprinkle nuts and chocolate chips over top of the batter.

Place caramels and cream into a heat-proof bowl. Microwave on high until caramel is smooth and completely melted, being sure to stir every 20 seconds. Stop as soon as it’s melted and smooth.

Pour melted caramel over chocolate and nuts. Spread around evenly with a butter knife or spoon. Place dollops of the remaining batter over the top of the caramel layer. Spread those dollops out to try and get a smooth layer of batter over top. (It’s fine if some of the caramel layer is peeking through.)

Bake for 25 minutes or until edges are golden and a toothpick comes out clean when inserted. (It might come out with a little caramel on it which is fine. You don’t want batter on the toothpick.)
Cool completely before serving. Or be prepared to get a whole lot of oozing caramel if you serve it warm.

Serve with vanilla ice cream or whipped cream.

Peanut Butter Chocolate Chip Blondies

I must be on some kind of blondie kick because this is my second recipe in a week about blondies. If you swoon over peanut butter and chocolate desserts like I do, you have to make these Peanut Butter Chocolate Chip Blondies. I can’t wait to make them again. They are easy to make – soft, chewy, with the perfect peanut butter and chocolate balance. I find it incredibly hard to share these.

Peanut Butter Chocolate Chip Blondies

Ingredients
½ cup (1 stick) unsalted butter
2 cups light brown sugar
½ cup creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¾ cup chocolate chips

Directions
Preheat the oven to 350°F. Grease a 9-inch by 13-inch pan and set aside.

In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat, and stir in the peanut butter, until creamy and combined. Set mixture aside to cool.

In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Add the eggs, one at a time, to the peanut butter mixture, mixing well after each addition. Add the vanilla extract and stir to combine. Pour the mixture into the prepared dry ingredients, and stir until batter is smooth. Fold in 1/2 cup of the chocolate chips, reserving the rest for sprinkling on top.

Transfer the batter to the prepared pan, spreading the batter evenly to the edges of the pan. Sprinkle with the remaining 1/4 cup chocolate chips and lightly press them into the batter.

Bake for 25-30 minutes or until the top is golden and the edges are slightly browned. Remove blondes from oven and place them on a wire rack to cool. Once cooled, cut into squares and serve.

Chinese Chews

These are called Chinese Chews. They’re like a Blondie but with a crunchy shell and a chewy inside. Not really sure where the name comes from because, as far as I know, there isn’t anything inherently Chinese about them. If you know otherwise, please fill me in.

Chinese Chews

Ingredients
1 pound brown sugar
1/2 cup (1 stick) butter, softened (salted or unsalted – remember it’s foolproof y’all)
3 eggs, beaten
1/2 teaspoon vanilla
1 1/2 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 ½ cups chopped pecans
Optional: powdered sugar for dusting

Direcctions
Preheat oven to 350°F.

In a mixing bowl, combine brown sugar, butter, eggs, vanilla, flour, baking powder, and salt.

Add chopped nuts.

Spread evenly in a 9×13″ baking pan and bake at 350°F for about 30 minutes, until crust begins to brown.

Cool slightly, cut and serve.

Dust with powdered sugar if desired.

Toffee Crunch Cookies

I am always looking for the new cookies to try. I am not a huge fan of toffee but, surprisingly, this recipe has no toffee in the recipe. What?! I was just confused as you are. The cookie recipe sounded delicious, toffee or no toffee, so I proceeded to make it and I’m so glad I did. It’s chewy, crunchy, chocolate goodness all in one bite!

Toffee Crunch Cookies

Ingredients
2 sticks butter, softened
1 cup granulated sugar
1 cup brown sugar
2 whole eggs
1 tablespoon vanilla extract
2 cups flour
½ teaspoons baking soda
1 teaspoon baking powder
2 cups quick oats
1 cup crispy rice cereal
1-¼ cup milk chocolate morsels
1 cup mini marshmallows

Directions
Beat butter with sugars. Add eggs one at a time, and then add vanilla. Beat in flour, baking soda and baking powder. Fold in oats, cereal, morsels and marshmallows.

Drop by 1-2 tablespoonful’s onto a parchment-lined cookie sheet. Bake in a 350ºF oven for 10-12 minutes. Enjoy!

Chocolate Chip Cookie Bars

One of my all-time favorite bar treats is the classic chocolate chip cookie bar. Are you surprised since I am obsessed with chocolate chip treats? I love chocolate chip cookies, chocolate chip muffins, chocolate chip ice cream! Everyone needs this easy recipe for chocolate chip cookie bars!

Chocolate Chip Cookie Bars
Makes 24 cookie bars

Ingredients
2 1/8 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
12 tablespoons butter, melted and cooled to room temperature
1 cup light brown sugar
½ cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips
Sea salt, for sprinkling over bars-optional

Directions
Preheat oven to 325 degrees F. Spray a 9x13-inch baking pan with nonstick cooking spray and set aside.

In a medium bowl, whisk together flour, salt, and baking soda. Set aside.

In the bowl of a stand mixer, mix the melted butter and sugars together until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.

Pour cookie dough into the prepared pan, smoothing the top with the spatula. Sprinkle cookie bars very lightly with sea salt, if desired. Bake cookie bars for 25-30 minutes or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool bars on a wire rack to room temperature. Cut bars into squares and serve.

Chocolate Chip Pecan Cookie Bars

We all love delicious doughnuts and cookies, but can the best desserts be made in a more healthful way? Yes, they can! Try these Chocolate Chip Pecan Cookie Bars. They’re just decadent enough to make you feel like you’re cheating, when you’re really not. Who says you can’t have your cake (or in this case, cookie) and eat it too?

Chocolate Chip Pecan Cookie Bars
Makes 32 bars

Ingredients
1 cup pecans
4 tablespoons unsalted butter, softened
2 tablespoons canola oil
¼ cup plus 2 tablespoons granulated sugar
¼ cup plus 2 tablespoons light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 ½ cups whole wheat pastry flour
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup semisweet chocolate chips

Directions
Preheat the oven to 350 degrees and line the bottom of a 9-by-13-inch baking pan with parchment paper. Spread the pecans in a pie plate and toast for about 8 minutes, until golden. Chop the pecans and let cool.

In the bowl of a standing electric mixer, beat the butter and oil with the granulated sugar and brown sugar until creamy. Beat in the egg and vanilla until smooth. In a small bowl, whisk the flour with the baking soda and salt; beat the dry ingredients into the mixer at low speed. Add the chocolate chips and pecans; beat just until incorporated.

Transfer the dough to the prepared baking pan and press into an even layer. Bake for about 20 minutes, until lightly browned and nearly set in the center. Let cool completely, then run a knife around the edges and invert the rectangle. Peel off the paper and invert onto a cutting board. Cut and serve.

Make ahead: The cookie bars can be stored in an airtight container for up to 5 days.

Oatmeal Chocolate Chip Cookies

Most people like oatmeal raisin cookies. But I’m not most people. If you’re going to give me something healthy (oatmeal), then I want something indulgent as well – chocolate. And that’s why I love this oatmeal chocolate chip cookie recipe. It makes me feel like I’m being healthy (who am I kidding?) yet satisfies my sweet tooth. So, go ahead and fill your cookie jars with this awesome treat. Chocolate lovers will love the chips, and whole-grain seekers will appreciate the natural oats. It’s a win-win situation for everyone.

Oatmeal Chocolate Chip Cookies
Makes 36 cookies

Ingredients
1 ½ cups packed brown sugar
1 cup butter, softened
1 teaspoon vanilla
1 egg
2 cups quick-cooking oats
1 ½ cups Gold Medal all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup semisweet chocolate chips (6 oz)
1 cup chopped nuts, if desired

Directions
Heat oven to 350 degrees.

In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.

Onto greased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. Bake 9 to 11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

Brownie Cookies

I saw this recipe on a friend’s blog last week and had to try it for my Super Bowl party yesterday. And they were a hit! Brownies and cookies marrying together to make the perfect cookie – what’s not to like? These are just like the “end” brownies everyone clamors for – crispy on the outside and chewy on the inside. It was love at first bite!

Brownie Cookies
Yields 36 cookies

Ingredients
1 box fudge brownie mix
1 stick butter, melted
1 teaspoon vanilla
2 large eggs
1 cup chocolate chips.

Directions
Preheat oven to 350 degrees.

Mix all ingredients except for chocolate chips in a large bowl. Mix for about two minutes until well combined. Then add chocolate chips and gently fold into batter.

Drop batter by heaping teaspoons onto ungreased cookie sheets. Bake for 8-10 minutes. Cookies should rise, but should still be soft in the middle. Remove from baking pans immediately and cool for 5 minutes.

Hazelnut Chocolate Chip Cookies

Holiday baking is comforting, and cookies are the sweetest little bit of comfort food. This recipe is perfect for a cookie swap. Soft and moist, it’s the perfect holiday cookie!

Hazelnut Chocolate Chip Cookies
Yields 4 dozen

Ingredients
½ cup old-fashioned oats
2 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, room temperature
1 cup (packed) light brown sugar
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
4 ounces English toffee candy (recommended: Heath or Skor bar), finely chopped
1 cup hazelnuts, toasted, husked, and chopped
1 (12-ounce) bag semisweet chocolate chips

Directions
Preheat the oven to 325 degrees.

Line 2 heavy large baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the toffee, hazelnuts, and chocolate chips.

For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1-inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store airtight at room temperature.)

Peppermint-Chocolate Sandwich Cookies

Cookies are such a big part of the holiday season for me. I just love the smells of gingerbread, chocolate, peanut butter, sugar and peppermint wafting through the house after baking a batch of cookies.

Anyhow, you’ll love these cookies that transform sugar cookies into a peppermint-holiday treat. Enjoy!

Peppermint-Chocolate Sandwich Cookies
Makes 1 dozen sandwich cookies

Ingredients
1 (16.5 ounce) tube refrigerated sugar cookie dough
¼ cup all-purpose flour plus extra for dusting
2 cups semisweet chocolate chips, divided
¼ cup heavy cream
1 teaspoon pure peppermint extract
1 teaspoon vegetable oil
Decorating suggestion: crushed candy canes or peppermint candies; white, red and green sprinkles; or red and green decorating sugar
Special equipment: a 2 1/2-inch round cookie cutter, and a 1/2-ounce cookie scoop

Directions
Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 24 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet.

Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes.

Combine the remaining chocolate chips and the vegetable oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container.