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Cookies ‘n’ cream with an added hit of peanut butter!
For the cookies:
Into a medium-sized microwave safe bowl add the butter and semi-sweet chocolate chips. Heat it in the microwave, stirring every 30 seconds, and continuing for additional 30 second heat bursts until melted. Then whisk in the sugar until well combined. Then whisk in the vanilla. Then whisk in the egg until combined. Set aside.
In another bowl, whisk flour, cocoa, salt and baking soda until combined. Stir flour mixture into the chocolate mixture. Beat with a mixer until the dough comes together.
Transfer the dough to a sheet of wax paper. Shape into a log about 2 1/2 inches in diameter. Place log along the edge of the wax paper and roll it up in the paper. Shape it as you roll to maintain a smooth cylinder. Twist the ends of the paper to secure it closed and help keep the shape compact.
Refrigerate at least two hours or until firm. If log settles and flattens on one side, rotate every 15 minutes or so to maintain a round shape.
Heat oven to 325 F and line baking sheet with parchment paper.
Unwrap the dough and put it onto a cutting board. Using a sharp knife, cut dough into quarter inch thick slices and place on prepared baking sheet. Bake for about 12-18 minutes or until cookies are firm to the touch. Just watch them because it’s hard to tell by the looks if they are done since they are so dark to begin with. These bake in batches well, so bake a few to test the bake time, if you have the time. And if your cookies are smaller, adjust the baking time.
When done remove the pan from the oven. Allow cookies to cool while you prepare the filling.
In the bowl of a stand mixer, beat the butter until smooth and creamy. Add sugar and vanilla and beat until smooth. Add milk and salt and continue beating until smooth again. Place about tablespoon of filling on the bottom of one cookie and about a tablespoon of peanut butter on another cookie. Sandwich the two cookies together. Repeat with remaining cookies.
Adapted from Bakerella.
Made with quinoa, whole grains and oats, these healthy cookies are perfect to grab on-the-go! Almonds, cranberries, chocolate chips and coconut add a subtle sweetness. After one bite, your taste buds will be partying.
One of my favorite candy bars is the Heath chocolate covered toffee bar. Heath makes a toffee chip for baking. They are very small and mix well for a well distributed flavor. I took one of my old oatmeal cookie bar recipes and tweaked it to include these chips and also some chocolate chips. They are tasty and crispy and even more so after fully cooling overnight. That is, if they last overnight!
Buttery cookies loaded with chunks of white chocolate and a truckload of roasted macadamia nuts.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!