It’s no secret that I love chocolate…and peanut butter.
My favorite cookie is oatmeal raisin and I dislike baking cookies, so these are the perfect cookie for me!
These perfect little cookies are perfectly perfect for those moments when you are desperately craving something sweet and chocolatey, but don’t have a lot of time (orpatience) to make a full-blown batch of cookies.
This little cookie really is as easy as it sounds, and a great recipe to make with kids if you have any little hands eager to help in the kitchen. I’m sure they’ll love eating the “dough” straight from the bowl like I do! The only suggestion I have is when you drop the dough onto the wax paper-lined sheets, they will pretty much set in whatever shape they are already in, with minimal spreading. After I realized this I used the back of the spoon to smooth them out and flatten them a bit to give them more of a “cookie” shape.
Perfectly Perfect Chocolate, Peanut Butter, Oatmeal Cookies 😀 😀 😀
2 cups sugar
4 tablespoons cocoa
1/2 cup butter or margarine
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal
1. Add the first four ingredients (through the cocoa powder) to a 4-quart saucepan.
2. Bring to a rolling boil and let boil for 1 minute.
3. Remove from heat.
4. Stir in the peanut butter and vanilla until smooth, then stir in the oats.
5. Drop by heaping tablespoons onto wax paper-lined baking sheets.
6. Let cool until set.
Combine milk and coffee in a blender. Add Kahlua (or Frangelico), ice and sugar. Puree until frothy. Divide among 4 glasses and garnish with shaved chocolate. Non-alcoholic variation: Omit the alcohol and add 1/4 teaspoon almond extract.
1/2 cup Sucanat or brown sugar, processed into powder (or 3-5 tbsp icing sugar to taste)
1 tbsp almond milk
1 tsp pure vanilla extract
salt, to taste (add enough to make the filling pop!)
For the chocolate shell
2.5 tbsp dark chocolate chips
1.5 tsp coconut oil (or Earth Balance)
1. If making homemade powdered sugar, add 1/2 cup of Sucanat (or brown sugar) into a high-speed blender and blend until a powder forms. Set aside, but leave the lid on as it needs to settle.
2. Grab 5 mini (125ml) mason jars. In a food processor, process the crust ingredients until crumbs are a bit damp. Add 2 tablespoons of the crust into each jar. Spread out evenly and flatten with fingers.
3. Quickly wipe out the processor bowl. Now add the filling ingredients and process until silky smooth, scraping down the sides as necessary.
4. Add approx. 3 tablespoons of filling into each jar and smooth. Place jars into freezer, uncovered, for about 30 minutes to firm up a bit.
5. Remove jars from freezer and melt the chocolate on the stove-top or microwave. Spoon 1 teaspoon of melted chocolate on top of the filling. Quickly, twist the jar around to coat all sides. Repeat for the rest. chill in the fridge or freezer to firm up the chocolate or just dig in as is!
See my original post for a FAQ on swapping out nuts, soy, gluten, making powdered sugar at home, and more.
Laugh loudly, Love generously, Care deeply, Speak kindly
I went to a jewelry party last week and our gracious host “Tracey” served the Best Peanut buttery cup bars I have ever had!!! Along with other yummy goodies red wine, tea, coffee 🙂
I wasn’t able to get her recipe but this one seems pretty close to what we all devoured!
Peanut Butter Cup Bars
Yield: 16 bars
½ cup unsalted butter
1¾ cups powdered sugar
1 cup smooth peanut butter
¾ cup graham cracker crumbs
¼ cup unsalted butter
½ cup milk chocolate chips (or chopped chocolate)
1. Line an 8×8-inch square pan with foil, leaving enough to hang over the sides, then butter the foil. Set aside.
2. In a medium saucepan, melt the ½ cup of butter over low heat. Once melted, remove from heat and stir in the powdered sugar until smooth. Stir in the peanut butter and graham cracker crumbs until completely combined and smooth. Spread the peanut butter mixture into the prepared pan and smooth the top.
3. In the now-empty saucepan, melt the ¼ cup unsalted butter. Add the chocolate and stir until almost completely melted. Remove from heat and continue stirring until completely melted. Pour the melted chocolate over the peanut butter layer and smooth into an even layer.
4. Refrigerate for at least 30 minutes to set. Remove from the pan using the foil overhangs and place on a cutting board. Use a pizza cutter to slice into 16 bars. Store in an airtight container in the refrigerator.
My friend Ms. Paula 🙂 told me about a yummy drink recipe for Hot Chocolate.
Ms. Paula was at the McDonalds Drive-thru ordering a Mocha, she started a conversation with Ms. Drive-thru about hot chocolate, mochas, cappuccino. Ms Paula can start up a conversation with anyone anywhere 🙂
Ms Drive-Thru told her she adds a peppermint tea bag to her Hot Chocolate!!! Presto chango you’ve got Mint chocolate hot chocolate Who’d a thunk it? Can’t wait to try it.
I usually put a candy cane or cayenne pepper in mine.
Other yummy things to add to hot chocolate :
Vodka, Amarula, Whiskey, Fireball Whiskey are nice addition too for a little extra warm up.