Bars, Desserts, Recipes

Peanut Butter Chocolate Chip Brownies

Chewy peanut butter bars with lots of milk chocolate chips. These seriously taste like a peanut butter brownie, and they are so easy! Add them to your holiday baking list, stat.

Chewy peanut butter bars with lots of milk chocolate chips. These seriously taste like a peanut butter brownie, and they are so easy! Add them to your holiday baking list, stat.

So, it is December 12. And I haven’t made a single Christmas recipe yet. Eeeek. I had hoped to do that over the weekend, but we all came down with colds (boo) so baking was a no-go. Maybe next weekend. But I still have a sweet treat to share with you guys!! These Peanut Butter Chocolate Chip Brownies may not be the most Christmas-y recipe you’ll ever make, but they’re pretty darn delicious. If you’re making a big platter of Christmas cookies for a party or making treat bags for friends and neighbors, be sure to include a batch of these. You probably have all the ingredients in your pantry already. I know I do!

Chewy peanut butter bars with lots of milk chocolate chips. These seriously taste like a peanut butter brownie, and they are so easy! Add them to your holiday baking list, stat.

My favorite thing about these Peanut Butter Chocolate Chip Brownies (besides how yummy they taste!) is that they have the texture of a gooey, fudgy brownie–including that crinkly top!!–but the taste of a Reese’s cup. It’s crazy!! Crazy good, that is. I can’t wait to make them again soon! If you wanted to make them extra-special for the Christmas season, adding some red and green sprinkles on top would be a fun addition. Or add some chocolate icing and sprinkles… yum! Enjoy, friends!

Chewy peanut butter bars with lots of milk chocolate chips. These seriously taste like a peanut butter brownie, and they are so easy! Add them to your holiday baking list, stat.

one year ago: Jalapeno Beer Cheese Spread
two years ago: Pumpkin Cornbread
three years ago: Mini Apple Cupcakes with Cranberry Buttercream
four years ago: Dark Chocolate Ginger Squares
five years ago: Caramel Apple Dip
six years ago: Honey Yeast Dinner Rolls
seven years ago: Pumpkin Pancakes

Peanut Butter Chocolate Chip Brownies

  • Servings: 24
  • Print

from Bunny’s Warm Oven

Ingredients:

  • 1/2 cup butter
  • 3/4 cup peanut butter
  • 1 3/4 cup sugar
  • 1 1/2 teaspoons vanilla
  • 4 eggs, beaten
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 12 ounces milk chocolate chips (reserve 1/3 cup to sprinkle on top if desired)

Directions:

Grease a 9×13 baking dish with cooking spray. Preheat oven to 350 degrees F.

In a large saucepan, melt butter over medium heat. When melted, remove from heat. Whisk in peanut butter until melted. Stir in sugar, vanilla, and eggs. Fold in flour and baking powder, then stir in chocolate chips (reserve 1/3 cup to sprinkle on top of bars if desired).

Immediately transfer batter to prepared pan. Sprinkle reserved chocolate chips on top, then bake for 35 minutes or until golden brown on top. My brownies took a few minutes longer. Don’t overbake them though!

Cool and then cut into squares to enjoy!

 

Advertisements
Cookies! But not just any cookies... these Soft Flourless Kitchen Sink Cookies are filled with oats, peanut butter, pretzels, butterscotch, and CHOCOLATE!  Duh. They're absolutely irresistible and a great way to cap off #Choctoberfest!
Cookies, Desserts, Recipes

Soft Flourless Kitchen Sink Cookies #Choctoberfest

Cookies! But not just any cookies... these Soft Flourless Kitchen Sink Cookies are filled with oats, peanut butter, pretzels, butterscotch, and CHOCOLATE!  Duh. They're absolutely irresistible and a great way to cap off #Choctoberfest!

Cookies! But not just any cookies… these Soft Flourless Kitchen Sink Cookies are filled with oats, peanut butter, pretzels, butterscotch, and CHOCOLATE!  Duh. They’re absolutely irresistible and a great way to cap off #Choctoberfest!

Cookies! But not just any cookies... these Soft Flourless Kitchen Sink Cookies are filled with oats, peanut butter, pretzels, butterscotch, and CHOCOLATE!  Duh. They're absolutely irresistible and a great way to cap off #Choctoberfest!

Oh guys. I know we’re just chatting through the computer screen right now but I seriously wish I could share a plate of these cookies with you right now. If I had just one word to describe them it would be, without a doubt, irresistible. I mean, just look what happens when a mama lets them cool too close to the edge of the table.

Cookies! But not just any cookies... these Soft Flourless Kitchen Sink Cookies are filled with oats, peanut butter, pretzels, butterscotch, and CHOCOLATE!  Duh. They're absolutely irresistible and a great way to cap off #Choctoberfest!

*insert crying/laughing/LOL emoji right here, please*

Cookies! But not just any cookies... these Soft Flourless Kitchen Sink Cookies are filled with oats, peanut butter, pretzels, butterscotch, and CHOCOLATE!  Duh. They're absolutely irresistible and a great way to cap off #Choctoberfest!

The little guy doesn’t get too many sweets, but you better believe I just let him go to town on that cookie. He earned it–and it was SO freaking cute to see how excited he got with each chocolately bite. 🙂 🙂 🙂

Cookies! But not just any cookies... these Soft Flourless Kitchen Sink Cookies are filled with oats, peanut butter, pretzels, butterscotch, and CHOCOLATE!  Duh. They're absolutely irresistible and a great way to cap off #Choctoberfest!

These cookies are just ridiculously good. Since they’re flourless, they’re loaded with tons of oats, peanut butter, and mix-ins. All of the above makes them crazy chewy and soft. It’s pretty much impossible to walk past a cookie jar full of these babies and not grab one (or three). #provenfact #askmehowiknow

Cookies! But not just any cookies... these Soft Flourless Kitchen Sink Cookies are filled with oats, peanut butter, pretzels, butterscotch, and CHOCOLATE!  Duh. They're absolutely irresistible and a great way to cap off #Choctoberfest!

Everyone’s first thought when they see pretzels in baked goods (especially chocolatey ones like these cookies!) is that they’re suddenly a sweet ‘n salty treat. That’s true, but in these cookies, the pretzels almost play a different role… they give the cookies an extra depth of flavor. I would say it’s almost earthy, but who wants earthy cookies? So we’ll just call them good. Very, very, very good. Irresistible, even. Hope you enjoy!

Find more new chocolate recipes at the linky here today.

And don’t forget–there’s one more day to enter this amazing CHOCOLATE filled giveaway! Don’t delay! 🙂

one year ago: Salted Caramel Mocha Overnight Oats
three years ago: Pumpkin Bagels
four years ago: Peanut Butter Apple Oatmeal Cookies
five years ago: 30 Minute Chicken Tortilla Soup
six years ago: Pumpkin Brownies
seven years ago: Crispy Crunchy Chocolate Chip Cookies

Soft Flourless Kitchen Sink Cookies

  • Servings: 4 dozen
  • Print

from Mama Gourmand

  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups creamy peanut butter
  • 1 1/4 cups brown sugar, packed
  • 3/4 cup white sugar
  • 3 eggs
  • 2 teaspoons baking soda
  • 2 teaspoons corn syrup
  • 1 teaspoon vanilla
  • 4 1/2 cups old-fashioned oats
  • 2 cups lightly crushed pretzels – save some to press on top if desired
  • 3/4 cup semi-sweet chocolate chips/chunks – save some to press on top if desired
  • 3/4 cup dark chocolate chips/chunks – save some to press on top if desired
  • 1/2 cup butterscotch chips – save some to press on top if desired

Directions:

Preheat oven to 350 degrees F.

Using a mixer, cream together butter and peanut butter. Beat in brown sugar and white sugar, mixing for 2 minutes. Beat in eggs, baking soda, corn syrup, and vanilla. With mixer running on low, add oats–mix until fully combined. Using a wooden spoon, stir in pretzels, both kinds of chocolate chips, and butterscotch chips–save some to press on top of individual cookies if desired.

At this point, you can shape into 1 1/2-2 tablespoon sized balls and place 2 inches apart on cookie sheets OR you can chill the dough for 15-20 minutes if it’s too hard to work with. I preferred chilling it first. Press excess pretzels, chocolate chips, and butterscotch chips on top if desired.

Bake for 12-14 minutes, rotating pans halfway through. Don’t overbake! The edges of the cookies should be set and the middle should be slightly overdone. They continue to cook on the cookie sheet, so allow to cool on baking sheet for 5-10 minutes before transferring to wire rack to cool completely.

Bars, Desserts, Recipes

Flourless Monster Cookie Bars (Gluten Free)

These monster cookie bars are an easy, chewy dessert that you’ll enjoy all summer long! They’re also a great gluten-free dessert when made with gluten-free oats so everyone will enjoy them!

These monster cookie bars are an easy, chewy dessert that you'll enjoy all summer long! They're also a great gluten-free dessert when made with gluten-free oats so everyone will enjoy them!

I LOVE cookie bars. I love cookies too, but making them can be a huge pain. So I usually choose to make cookie bars. This recipe intrigued me because they looked ooey gooey (especially the center pieces!) AND they’re baked in a half size sheet pan so the recipe makes a ton! They’re perfect for every social event of the summer, from cookouts to pool parties and everything in between. Of course, they can also be made year-round. 🙂

These monster cookie bars are an easy, chewy dessert that you'll enjoy all summer long! They're also a great gluten-free dessert when made with gluten-free oats so everyone will enjoy them!

As with any other Monster Cookie, these bars are full of oats, peanut butter deliciousness, M&Ms, and mini chocolate chips. As the recipe is written, it calls for both old-fashioned and quick oats. It’s a texture thing I guess, and I’ve always followed the recipe in that way everytime I’ve made them. I usually just pulse some old-fashioned oats in the food processor to achieve a finer texture. If you only have one kind of oats or the other, that’s fine too… the recipe should turn out.

These monster cookie bars are an easy, chewy dessert that you'll enjoy all summer long! They're also a great gluten-free dessert when made with gluten-free oats so everyone will enjoy them!

One reason I was excited to make these cookie bars (aside from their simplicity and fabulous, addictive taste) is that they are so easy to make gluten free! Our family isn’t gluten free (and I’m not an expert) BUT I do have some friends who are, so I like to have some tried and true recipes on hand that they can enjoy as well. For this recipe, you just need to make sure to use gluten free oats. In my experience, most of the other ingredients should be gluten free naturally–but check labels if this is an issue for you, particularly for the peanut butter, vanilla, and M&Ms. If you are gluten free and I missed anything, please feel free to share in the comments! I hope you love these bars as much as we do!

These monster cookie bars are an easy, chewy dessert that you'll enjoy all summer long! They're also a great gluten-free dessert when made with gluten-free oats so everyone will enjoy them!

P.S. They free wonderfully and taste great at room temperature or heated up in the microwave for 10-15 seconds–so don’t be afraid of the large batch… I’m sure you’ll find a use for them. 🙂

one year ago: Honey Banana Muffins
two years ago: Ricotta Pancakes
three years ago: Italian Tortilla Rollups
four years ago: Jalapeño Popper Grilled Cheese
five years ago: Cinnamon Carrot Muffins
six years ago: Sweet Potato Waffles

Flourless Monster Cookie Bars (Gluten Free)

  • Servings: 45 small bars
  • Print

from Together as Family

Ingredients:

  • 1 cup brown sugar, packed
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups creamy peanut butter (I use regular/not natural peanut butter for baking)
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1 1/2 cups gluten-free quick oats (I usually just pulse old-fashioned oats a couple times in the food processor to break them down a bit)
  • 3 cups gluten-free old-fashioned oats
  • 1-2 cups mini M&Ms (pssst: at my grocery story, mini M&Ms found in the candy aisle are cheaper than the “baking bits” M&Ms found in the baking aisle and seem to be the same)
  • 1 cup mini chocolate chips

Directions:

Preheat oven to 350 degrees F. Line a 13×18 inch rimmed baking sheet (half size sheet pan) with parchment or a silpat.

With a stand mixer, beat together brown sugar, sugar, peanut butter, and butter until light and fluffy. Mix in eggs and vanilla, and beat until combined. Mix in baking soda.

Add oats and beat on low to just combine, then use a wooden spoon to mix in most of the M&Ms and mini chocolate chips until well incorporated. You can save a little of each to press on top of the bars if desired.

Turn out dough onto prepared baking sheet. Spread the dough out–it is a little tricky, but i found that greasing my hands or a spatula were the best ways to spread out the dough. Top with reserved M&Ms and mini chocolate chips, pressing them in gently.

Bake for about 17-20 minutes–do not overbake! The edges should be just browned and the middle will look underdone but it will finish baking as it cools. Cool for at least an hour so the bars can set.

Once cool, slice and enjoy! These bars also freeze well.

Note: I am not an expert, but I THINK if you use gluten free oats, this would be a great gluten free dessert recipe. From what I’ve read, most M&Ms (including mini M&Ms) are gluten free. You may need to check labels of other ingredients like the vanilla and peanut butter–the brands I use at home are gluten free but all are not. If you’re gluten free and I’ve overlooked anything, please chime in!

Desserts, Pies, Recipes

Fantastical Food Fight: Baked PB + J Pie

Your favorite childhood sandwich… in PIE form! Enjoy PB&J in a whole new way. It’s not Pi Day anymore but that doesn’t mean we still can’t enjoy some pie. 🙂

Your favorite childhood sandwich... in PIE form! Enjoy PB&J in a whole new way. :)

Hey hey! It’s PB&J… not on bread… but in a PIE. Yes, you read that right. Peanut butter and jelly… in pie. Whaaaaat? I made this delicious pie for the PB&J themed Fantastical Food Fight this month. (New to Fantastical Food Fight? Check out all the details here–this is my first time joining in and I’m sure it won’t be my last.) This pie combines the best of the sweet childhood sandwich with a little bit of adult sophistication.

Your favorite childhood sandwich... in PIE form! Enjoy PB&J in a whole new way. :)

When tasked with making a peanut butter and jelly themed recipe for Fantastical Food Fight this month, I had so many ideas… cookies, cake, muffins, candy… the sweet treats go on and on! I even considered some kind of savory peanut butter pasta that incorporated berries somehow… or even a peanut butter-dressed kale salad with fruit. But then… somehow, someway… peanut butter and jelly PIE started sounding awfully appealing. I think it was the leftover cubed butter I had in the freezer from Thanksgiving that started it. See, my go-to pie crust requires cubing butter and chilling it in the freezer, so there you have it. To make the crust a little more interesting, I substituted some of the flour for crushed graham crackers to mimic some of the super-sweetness of the childhood version of the PB&J.

Your favorite childhood sandwich... in PIE form! Enjoy PB&J in a whole new way. :)

Most Peanut Butter Pies are no-bake concoctions, featuring lots of whipped cream, powdered sugar, and fluffy sweetness. But for some reason, I wasn’t feeling that lightness–I wanted something creamy and thick, more like the peanut butter and jelly sandwich that I still have for lunch on occasion. So I consulted my friend Google and found a few baked peanut butter pies and decided to give it a whirl! Turns out baked peanut butter pie is AWESOME, my friends! The texture is similar to pumpkin pie or even a homemade pudding/custard pie… it is rich and delicious. When you add a layer of jam between the graham cracker-laced crust and the creamy peanut butter pie filling, you’ll be in heaven. Each bite is better than the last. I used cherry preserves in this layer and the tartness pairs so well with the sweet peanut butter filling… but any kind of jam/jelly/preserves would go well I do believe. 🙂

Your favorite childhood sandwich... in PIE form! Enjoy PB&J in a whole new way. :)

I would say one slice is enough… but it really isn’t! Haha. We couldn’t get enough of this pie and hope you feel the same way. 🙂

one year ago: Coffee Chocolate Chip Streusel Muffins
two years ago: Mujaddara: Mediterranean Lentils and Rice with Carrot Slaw
three years ago: Apple Rubies in Coconut Milk
four years ago: Double Blueberry Walnut Muffins
five years ago: Quinoa Pancakes
six years ago: Lemon Blueberry Bread

P.S. Are you loving my custom stamped fork? Check out my college friend Nicole’s awesome Etsy shop, Tattooed Silver. #GiftIdea

Find more PB&J deliciousness at the link below!

Baked PB + J Pie

crust adapted from Simply Recipes, pie from Magnola Days

Ingredients:

for crust:

  • 3/4 cup all-purpose flour
  • 1/2 cup graham cracker crumbs
  • pinch of salt
  • pinch of sugar
  • 8 tablespoons chilled unsalted butter, cut into 1/2 inch cubes (I like storing mine in the freezer for at least 1 hour)
  • 3-4 tablespoons ice water, very cold

for pie:

  • 2 eggs, at room temperature and separated
  • 1/2 cup light brown sugar, packed
  • 3/4 cup creamy peanut butter
  • 1/4 cup corn syrup
  • 5 ounces evaporated milk
  • 1 teaspoon vanilla extract
  • 1/2 cup jam or preserves of choice (I used cherry preserves)

Directions:

Begin by making your pie crust. If desired you can just use storebought or use your favorite recipe.

Pulse flour, graham cracker crumbs, salt, and sugar in a food processor. Add about half of the butter cubes and pulse 6-8 times, then add the rest and do the same. The butter should be pea-sized at this point. Add water (minus the ice cubes) one tablespoon at a time, pulsing between additions, until the mixture starts to clump together. The dough is ready when you pinch it and it holds together. I usually use about 4 tablespoons water–don’t add too much or crust will be tough.

Turn dough out onto a clean countertop and shape into a disk. Dust with flour on all sides, then cover with plastic wrap and refrigerate for at least an hour or up to a couple days. When ready to use, bring to room temperature for about 10-15 minutes, then unwrap. Sprinkle some flour on the dough and countertop so the dough doesn’t stick. Use a rolling pin to roll out dough to a 12 inch circle. Gently fold in half before transferring to a pie pan, then press dough into pan. Alternatively, you can skip the rolling out process and just press this dough into the pan–sometimes that is easier, though it won’t be as pretty. Keep handling to a minimum for ultimate dough flakiness.

Preheat oven to 350 degrees F.

Then, make your pie filling. Beat egg whites in a large bowl until stiff peaks form–I used my stand mixer for this, but a hand mixer would be fine too. In another large bowl, whisk egg yolks and brown sugar together. Mixture should be thick and light brown in color. Add peanut butter and corn syrup, then stir to combine. Mix in milk and vanilla, then gently fold in egg whites.

Spread jam or preserves directly on pie crust, then pour peanut butter mixture on top.

Bake for 30-35 minutes until filling is set. Allow to cool for at least 30 minutes before cutting. Store leftovers in the refrigerator.

Cookies, Desserts, Recipes

Peanut Butter Honey Oatmeal Cookies

Delightful little chocolate-studded oatmeal cookies filled with lots of peanut butter and honey flavor. Everyone will sneak open the cookie jar for “just one more” over and over again!

Delightful little chocolate-studded oatmeal cookies filled with lots of peanut butter and honey flavor. Everyone will sneak open the cookie jar for "just one more" over and over again!

My  mom has the cutest habit. Whenever she makes a recipe, she jots down a note on the recipe itself with her thoughts and the date. So no matter if it’s a recipe from a cookbook, a magazine, or printed out from the internet, she has a record of when she made a recipe AND what everyone thought of it. The worst recipes get thrown away or crossed out… but the best she sends on to her daughters. I have to admit that I don’t make all of the recipes she sends my way… but the best? Of course. 🙂 And since these Peanut Butter Honey Oatmeal Cookies, first made in February 2011, were “out of this world,” you know I HAD to make them.

Delightful little chocolate-studded oatmeal cookies filled with lots of peanut butter and honey flavor. Everyone will sneak open the cookie jar for "just one more" over and over again!

Why wouldn’t they be out of this world? Let’s look at the ingredients: oats, peanut butter, honey, chocolate… these are a few of my favorite things! Aren’t they yours?

Delightful little chocolate-studded oatmeal cookies filled with lots of peanut butter and honey flavor. Everyone will sneak open the cookie jar for "just one more" over and over again!

I’ve made these cookies two ways, as you can see in the recipe below. The first way is with a combination of peanut butter and honey. Don’t use the straight up natural kind–there’s too much oil–but you can use the shelf-stable natural peanut butter. That works great! OR  you can use some of those fun peanut butters that blend honey and peanut butter together, or even use honey-roasted peanut butter. The possibilities are endless! Just be sure to use some sort of honey and peanut butter combo, because it’s the addition of honey that takes these oatmeal based cookies from ordinary to out of this world extraordinary! P.S. Crunchy peanut butter lovers take note–crunchy peanut butter is awesome here too! 🙂 🙂 🙂 Enjoyyy!

one year ago: Apple Peanut Butter Pancakes with Sautéed Cinnamon Apples
two years ago: Potato Rosemary Knots
three years ago: Lindsay’s Chicken Noodle Soup
four years ago: 60 Minute Sandwich Buns
five years ago: Mexican Chicken Alfredo
six years ago: Tomato Tortellini Soup

Peanut Butter Honey Oatmeal Cookies

  • Servings: 6 dozen cookies
  • Print

from my mom 🙂

Ingredients:

  • 2 cups quick-cooking oats
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup unsalted butter, softened
  • 1 cup peanut butter – I used the Peter Pan Natural kind… any of the shelf stable “natural” peanut butters would be fine, or regular peanut butter. I wouldn’t use natural peanut butter that you have to refrigerate though. Creamy or crunchy peanut butter are both good options here. You can omit the honey below if you want to use a honey-peanut butter blend.
  • 1 tablespoon honey
  • 1 cup sugar
  • 1 cup brown sugar, packed
  • 2 eggs
  • 1 cup chocolate chips

Directions:

Preheat oven to 350 degrees F. In a medium bowl, stir together oats, flour, baking powder, and baking soda.

With an electric mix, beat together butter, peanut butter, and honey. Beat in sugars until light and fluffy, about 2 minutes. Mix in eggs until just combined, then fold in oat mixture. Stir in chocolate chips.

Cover and chill for 30 minutes.

Use a 1 tablespoon cookie scoop to scoop out the dough onto cookie sheets about 2 inches apart.

Bake for 10-12 minutes or until golden brown. Let cookies cool on cookie sheets for a few minutes before removing to wire racks to cool completely.