Peanut Butter M&M Cookies

Happy Birthday to my incredible Co-Blogger, T!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!  I wish I could be there for your Halloween/Birthday extravaganza, but instead I will bake and eat these cookies in your honor, that's kind of close, right?  The cookies are just like those big fat cookies you see in the mall and the batter would make a great base for any chocolate chip cookie recipe.  For some reason I was really looking forward to those giant peanut butter M&Ms and decided to dump an entire bag into the batter. (Side note: 90% of them were red, come on!!! Everyone knows blue are the best!).  What's great about these cookies, is you can just throw any kind of candy you've got laying around to make a fabulous cookie.

Peanut Butter M&M Cookies

2 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. butter, melted
1 c. brown sugar
1/2 c. white sugar
1 tbl. vanilla
1 egg
1 egg yolk
1 bag peanut butter M&Ms (I believe these are 11.4 oz)

In a medium sized bowl combine the flour, baking soda, and salt, set aside

In the bowl of a stand mixer combine the melted butter, brown sugar, and white sugar.  Mix until the mixture is well blended.  Add the vanila, egg, and egg yolk, and mix until light and fluffy.  Add the flour mixture and mix just until combined.  Take the bowl off the stand mixer and mix in the peanut butter M&Ms until completely combined. 

Bake on a greased cookie sheet in a 325 degree oven for 15 minutes, rotating the pan halfway through for even baking.  Let cool on the cookie sheet and then move to a wire rack to completely cool.  Enjoy!

-D

Flourless Peanut Butter Cookies

Since it's back to school time here in Texas here is a great recipe for some peanut butter cookies that only takes a couple of "around the house" ingredients.  These cookies are crispy and melt in your mouth, just perfect for forgetting that you have 10 tests, 40 pop quizzes, and homework every day until the end of the school year.

Flourless Peanut Butter cookies

From Joy The Baker

1 c. peanut butter

1/2 c. brown sugar

1/2 c. sugar

1 egg

1 tsp. baking soda

Preheat Oven to 350 degrees.

In a mixer combine the peanut butter, brown sugar, and sugar and mix until well combined.  Then add the egg and baking soda and mix again until well combined.  Take a little over a tablespoon of doug in your hand and roll into a ball.  Please on a greased cookie sheet and use a fork to create the criss-cross shape.  Bake for 10 minutes or until lightly browned.  Let cool and then enjoy!!

-D

Baked Sunday Mornings: Double Chocolate Loaf with Peanut Butter Cream Cheese Spread

Wow! That title is a mouthful. And so is this double chocolate loaf. I have to say, this has been my favorite recipe so far from the Baked Explorations book. Or maybe it was the Sweet and Salty Brownie. Maybe I have a chocolate obsession.


I mixed it up this time and made mini loaves instead of one big loaf. There is only so much one girl can eat. The loaf has cocoa AND chocolate chunks running through it, and I'm just fine with that. Let's not forget the spread that goes along with this. It's. divine. It creates a perfect companion to this loaf. I'll be making this again for sure. Head over to the Baked blog if you want the recipe!

{T}