Holly in the PNW

The girl that can't sit still!

Archives for February 2022

Peanut Butter Cookies

I make these Peanut Butter Cookies probably the most out of any other cookies.  It’s crazy because I didn’t think I would ever bake with margarine until this recipe. I bake for a non-profit organization and I send baked good over seas to soldiers. I have to bake with margarine a lot since it won’t spoil like butter does. You can substitute the margarine with butter if you would like and they are both great!

  1. Preheat oven to 375 degrees F.
  2. Combine margarine, peanut butter, sugars, egg and vanilla.
  3. In a separate bowl sift together dry ingredients and add to wet mixture.

  4. Form into small balls, roll in remaining sugar and flatten with a fork creating a crisscross design.

  5. Bake 10-12 minutes

  6. Also, be careful not to over-bake. These cookies are best when they’re a little under-done.

    Enjoy my all time favorite Peanut Butter Cookies!

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Peanut Butter Cookies

Course Cookies, Dessert

Ingredients

  • 1/2 cup margarine room temperature
  • 1/2 cup peanut butter creamy
  • 1/2 cup sugar plus additional for rolling cookies in before baking
  • 1/2 cup brown sugar
  • 1 egg room temperature
  • 1/2 tsp vanilla extract pure
  • 1 1/4 cup flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 375 degrees F.
  2. Combine margarine, peanut butter, sugars, egg and vanilla.
  3. In a separate bowl sift together dry ingredients and add to wet mixture.

  4. Form into small balls, roll in remaining sugar and flatten with a fork creating a crisscross design.

  5. Bake 10-12 minutes

  6. Also, be careful not to over-bake. These cookies are best when they're a little under-done.

Recipe Notes

You can substitute butter for the margarine, but I actually prefer the margarine in this recipe.

 

 

 

Chocolate Almond Cookie Pudding Cups

These Chocolate Almond Cookie Pudding Cups are a great mini dessert if you don’t want something huge and they are even gluten free! Yay for all those gluten free people!

Start by making the almond cookie cups. You will need a mini cupcake pan.

Mix butter, sugar, brown sugar and vanilla together in large bowl. Mix in eggs until well combined. Stir in almond flour, baking soda and salt and mix well.

Scoop about a tablespoon of batter in the mini muffin pan.  I use a cookie scoop for this. Bake for 12 – 15 mins or until lightly browned.

Make the chocolate pudding per the box instructions.  I use the 3.9 oz box for this recipe.

Remove the almond cookies from oven and immediately press down the cookies with the back of a tablespoon.  Allow to cool and fill with pudding. Sprinkle with powdered sugar if desired.

Enjoy these mini Chocolate Almond Cookie Pudding Cups. They are so good! I was hesitant cause I usually don’t make gluten free stuff but I love these. Delicious so I had to share!

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Chocolate Almond Cookie Pudding Cups

Course Cookies, Dessert

Ingredients

Almond Cookie Batter

  • ½ cup butter softened
  • ¼ cup packed brown sugar
  • ¼ sugar
  • 1 tsp vanilla extract
  • 1 egg + 1 egg white
  • 2 ½ cups Almond Flour I use Baker Josef’s Blanched from Trader Joes
  • ½ tsp baking soda
  • ¼ tsp salt

Chocolate Pudding

  • Follow instructions for pudding on the back of the box. I used the 3.9 oz pudding box but had left over pudding.

Instructions

  1. Preheat oven to 350 degrees. Spray mini muffin pan with non-stick spray and set aside.
  2. Mix butter, sugar, brown sugar and vanilla together in large bowl. Mix in eggs until well combined.
  3. Stir in almond flour, baking soda and salt and mix well.
  4. Scoop about a tablespoon of batter in the mini muffin pan. I use a cookie scoop for this.
  5. Bake for 12 – 15 mins or until lightly browned.
  6. Remove from oven and immediately press down the cookies with the back of a tablespoon.

  7. Allow to cool and fill with pudding. (You will have left over pudding)

  8. Sprinkle with powdered sugar if desired.

Peanut Butter Blondie

Peanut Butter Blondies are one of my favorites. They are so soft and gooey! Just add chocolate chips and they are top notch!

  • Line a 9×13 pan with tin foil, spray with parchment paper. Set aside.
  • Melt the butter in a medium sized bowl.
  • Add the brown sugar to the melted butter. Mix well.
  • Add in the eggs and vanilla. Mix well.
  • Add in the salt, baking powder, and flour. Mix until just combined.
  • Stir in the chocolate chips.
  • Pour the batter into the prepared 9×13 pan. Spread to cover the bottom of the pan.
  • Bake at 350° for 30 minutes or until barely golden brown. DO NOT OVER BAKE.

After they cool cut into squares.

Let cool on wire rack.

Serve when cool. I wrapped them all up and took them to work. Everyone loved them! I love to package my baked goods. They are so cute with a ribbon or string of any kind.

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Peanut Butter Blondies

Course Dessert
Cuisine American
Keyword Peanut Butter Blondies

Ingredients

  • 1 cup butter melted
  • 1 1/4 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 2 cups flour
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 350°. Line a 9x13 pan with tin foil, spray with parchment paper. Set aside.
  2. Melt the butter in a medium sized bowl.
  3. Add the brown sugar to the melted butter. Mix well.
  4. Add in the eggs and vanilla. Mix well.
  5. Add in the salt, baking powder, and flour. Mix until just combined.
  6. Stir in the chocolate chips.
  7. Pour the batter into the prepared 9x13 pan. Spread to cover the bottom of the pan.
  8. Bake at 350° for 30 minutes or until barely golden brown. DO NOT OVER BAKE.
  9. Remove from the oven, cool completely. Pull the blondies out of the pan using the parchment paper once completely cool. Slice and serve.

Brookie – Peanut Butter Brownies topped with Chocolate Chip Cookies

If you have ever been to a BJ’s restaurant you know of their Brookie!  I immediately thought I need to make this but better. It’s a peanut butter chocolate brownie and chocolate chip cookie on top. Instead of regular brownies I added peanut butter. It’s all a delight!  The brownies and so goey and soft! The Peanut Butter Brownies. are also on my blog. I used this recipe and added my all time favorite chocolate chip cookie recipe. I’ll get this recipe on my blog soon enough but you can find it here for now.

Start my making the Peanut Butter Brownies (see post for step by steps instructions). Full recipe below.   Using a cookie scoop divide into 15 equal balls and add the cookie dough on top of the brownies.

Press down the cookie dough with a spoon.

Bake for about 30 minutes. Using a toothpick, test to make sure it comes out with fudgy remains on the toothpick and the top looks dry. Do not over bake them.

Let it cool completely and cut into squares.

These will be extra gooey so grab a tall glass of milk and sink your teeth into these!

ENJOY!!

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Brookie - Peanut Butter Brownies topped with Chocolate Chip Cookies

Course Dessert
Cuisine American
Keyword Brookie

Ingredients

Brownie Mixture

  • 4 oz semi-sweet chocolate coarsely chopped
  • 3/4 cup unsalted butter room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup dark brown sugar
  • 3 eggs room temperature
  • 1 tbsp vanilla extract
  • 2 tbsp unsweetened cocoa powder
  • 1 cup all-purpose flour

Peanut Butter Swirl

  • 1/2 cup peanut butter
  • 1/3 cup powdered sugar
  • 1/2 tsp vanilla
  • 2 - 3 tbsp heavy cream

Chocolate Chip Cookie

  • 2/3 cup butter softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 1 egg room tempature
  • 1 1/2 cup flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 cup chocolate chips

Instructions

Brownie Mixture

  1. Preheat the oven to 350ºF / 180ºC.

  2. Line a 9x11 pan with parchment paper and spray the sides that aren’t lined.

  3. Melt the chocolate and butter together in a large glass bowl. The best way is to use the microwave oven, stirring every 10 seconds, until the chocolate is smooth. If you prefer to use the stove you can do it over a pot of boiling water, careful the bottom doesn’t touch the water, stirring until it’s melted.
  4. Mix both sugars into the chocolate.
  5. Add the eggs, vanilla, and cocoa. Mix until well combined.
  6. Add the flour in 2 parts and mix carefully, but don’t overmix.
  7. Spread the batter into the prepared pan.

Peanut Butter Swirl

  1. In a medium bowl, mix together peanut butter, powdered sugar, vanilla and heavy cream. Make sure no lumps remain.
  2. Drop spoonfuls on top of the brownie base, then swirl lightly with a knife, making sure you leave whole chunks of peanut butter mix intact (see photo).
  3. Bake for about 30 minutes. Using a toothpick, test to make sure it comes out with fudgy remains on the toothpick and the top looks dry. Do not over bake them.

Chocolate Chip Cookie Dough

  1. In a separate bowl whisk the flour, baking soda, and salt. Set aside.

  2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium-high speed until combined and creamy, about 2 minutes. Add egg, vanilla extract, then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.

  3. Beat in the dry ingredients on low speed, then beat in the chocolate chips until combined.

  4. Using a cookie scoop divide into 15 equal balls and add the cookie dough on top of the brownies.

  5. Press down the cookie dough with a spoon.

  6. Bake for about 30 minutes. Using a toothpick, test to make sure it comes out with fudgy remains on the toothpick and the top looks dry. Do not over bake them.

  7. Let it cool completely and cut into squares.