Tag Archives: peanut butter

(Literally!) Melt-In-Your-Mouth Peanut Butter Kiss Cookies

I’ve got another Baked recipe to share with you today! On a side note, before I get to today’s actual topic, I should mention among the other items I’ve made from the Baked cookbooks, I’ve made the Grasshopper Bars. Holy. Moly. Those things were divine. I brought them to a party, and they were quickly decided to be the favorite thing there. I was asked for the recipe countless times. Seriously…they were amazing. And as if I haven’t already pushed you enough to do so, I want need you to get these Baked cookbooks! Think of me not sharing the Grasshopper Bars recipe as an extra nudge to do so! ūüôā

But you came today for Peanut Butter Kiss Cookies, didn’t you? If you look in either of the Baked cookbooks, you actually won’t find such a recipe. These are a slight adaptation of one of the recipes, created not because I had little faith in the original recipe, but rather due to the ingredients I had on hand. You see, these were originally supposed to be Peanut Butter Cookies with Milk Chocolate Chunks (not semi-sweet…milk chocolate, the recipe description¬†clearly states!) But who doesn’t love a good Peanut Butter Kiss Cookie?!

These were great. Like, really, really, really, really, really great. Melt in your mouth great. No, seriously, they literally melt in your mouth!

The description in the cookbook says that they’re “the type of cookie you will have to hide or lock down if you want [them] to remain in your cookie jar for more than a few hours” (Baked: New Frontiers in Baking, page 140). Sadly for your waistline, I’m¬†here to report that this is only too true. These cookies will disappear faster than you can believe.

And now, I encourage you to make these delightful cookies. Then, I dare you to control yourself by not eating more than one at a time. Sorry, but you won’t be able to do that. They’re just that good!

(Literally!) Melt-In-Your-Mouth Peanut Butter Kiss Cookies

Adapted from Baked: New Frontiers in Baking

1 ¬ĺ cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 cup unsalted butter, softened, cut into 1-inch cubes (softened=out and cut up in cubes for about   

15 minutes)

1 cup granulated sugar, plus more for sprinkling

1 cup firmly packed dark brown sugar

2 large eggs

1 teaspoon vanilla extract

1 cup creamy peanut butter

*chocolate kisses (one per cookie)

Whisk the flour, baking soda, and salt in a small bowl. Set aside.

Using an electric mixer, beat the butter and sugars until fluffy. Scrape down the sides of the bowl and add the eggs, one at a time. Beat well after each until incorporated. Add the vanilla and peanut butter, beating just until incorporated.

Add half of the flour mixture and mix for 15 seconds. Add the remaining flour and mix until just incorporated; you don’t want to overmix.

Cover the bowl and refrigerate for at least 3 hours (in a pinch, you can refrigerate for less time, or freeze for some of the time…I did a bit of both so I could get the cookies in the oven and into my tummy faster!).

Preheat the oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.

Roll the dough into equal balls. Place on prepared sheets, leaving at least 2 inches around each dough ball. Very gently press each cookie dough slightly, but do not press too hard, and do not press it flat! Sprinkle the tops lightly with granulated sugar. Bake for 10-12 minutes, or until the tops of the cookies just begin to brown.

Remove the pan from the oven and immediately place a chocolate kiss in the center of each cookie. Let cool on the pans for about 5 minutes or so, and then transfer the cookies to a wire rack to cool completely (well, you can eat them before that point if you wish!).


*If you wish to make cookies as in the cookbook, instead of putting chocolate kisses on top, fold in 6 ounces good quality milk (not semi-sweet!) chocolate, coarsely chopped, into the cookie dough before you chill it.


Milk and White Chocolate Chip Oatmeal Cookies

Have you heard of Magnolia Bakery in New York City (I’m hoping that’s rhetorical)? I’ve had the pleasure of going to the original and one of their newer sites, and man, it’s¬†heaven. More specifically, their red¬†velvet cheesecake is heavenly. It’s definitely on my list of things to recreate!

Anyway, I have one of the cookbooks from the creator, Allysa¬†Torey. I¬†found a recipe for oatmeal cookies with peanut butter chips, but the only problem was, I didn’t have any peanut butter chips on hand! So what’s a girl to do?! Improvise! I replaced the peanut butter chips with milk chocolate chips and white chocolate chips! The end result? Mmm…tasty.


These are easy to whip up on a whim, as I did. If you want, you could follow the original recipe and use only peanut butter chips, but why not try this version?! It works!

Also, the cinnamon flavor is evident, so if you’re not a huge fan of this flavor profile, consider halving the amount.

Milk and White Chocolate Chip Oatmeal Cookies

Adapted from More from Magnolia by Allysa Torey

Makes about 3 dozen cookies


1 cup all-purpose flour

¬Ĺ teaspoon baking soda

¬Ĺ teaspoon salt

¬ľ teaspoon cinnamon

¬ĺ cup (1 ¬Ĺ sticks) unsalted butter, softened

¬ĺ cup firmly packed light brown sugar

¬Ĺ cup granulated sugar

1 large egg, at room temperature

1 ¬Ĺ teaspoons vanilla extract

2 ¬Ĺ cups quick-cooking oats (not regular, old-fashioned rolled oats)

¬Ĺ cup milk chocolate chips (if you can‚Äôt find, semi-sweet will do)

¬Ĺ cup white chocolate chips

Preheat oven to 350 degrees Fahrenehit.

In a small bowl, combine the flour, baking soda, salt, and cinnamon. Set aside.

In a large bowl, cream the butter with the sugars until smooth, about 2 minutes. Add the egg and vanilla, and beat well. Add the dry ingredients and mix thoroughly. Stir in the oats and peanut butter chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Bake for 11-13 minutes, until golden brown around the edges, and soft, but not too soft, in the center.

Cool the cookies on the sheets for 5 minutes, and then transfer to a wire rack to cool completely.

My advice? Bake these. Then brag to all your friends that you have a little slice of the world famous Magnolia Bakery in your kitchen (and stomach!)!

Peanut Butter Krispy Bars

Hi Everyone! As you know, it’s my first post! To learn more about the intent of this blog, head on over to the about page! Let’s get started with today’s post though!

Yesterday, I made Peanut Butter Krispy Bars, a recipe I had never tried before. It comes from Smitten Kitchen, a site I truly love and visit often.

These bars basically consist of three layers: a rice krispy¬†layer (not the marshmallow or peanut butter type you might be accustomed too), a chocolate peanut butter layer, and a chocolate layer to finish it off. When the bars are done, it looks like the majority of the dessert¬†is the chocolate peanut butter and chocolate layer…this is partly due to the fact that the chocolate peanut butter layer seeps into the rice krispy layer. Just thought I should note that.

The process: The actual process of making the bars was quite simple and easy to do. However, from start to finish, it took hours. Much of that time was not hands on though, as you had to let the bars chill at several points before moving on to the next step.

Notes on ingredients used: I used reduced fat peanut butter, as that’s what I had on hand. It worked perfectly fine. I always use unsalted butter in my recipes, and in here it worked out great as usual. For the chocolate peanut butter layer, I used semi-sweet chocolate (recipe says semi-sweet or milk), and again, I was pleased. For the chocolate icing, I used a bittersweet chocolate with a 60% cocoa content. Not to sound like a broken record or anything, but I thought it worked out wonderfully once again!

The verdict: YUM! I love ’em! The taste testers¬†though (click on link for info!)? Not so much. Rachel immediately commented on how she liked the regular rice krispy¬†bars recipe better (a peanut butter rice krispy bar with butterscotch chocolate frosting…a common enough recipe…one Rachel, Rob, Madison, and I¬†all enjoy for the record). Madison’s first word was, “Rich.” She continued to go on though and say they weren’t her favorite, elaborating that she isn’t a fan of peanut butter and chocolate mixed. From this, I gather that if you are a fan of this combo, you’ll enjoy this recipe. For example, if you love Reese’s Peanut Butter Cups as much as I do, I think you’ll like these bars as well. Rob seemed to enjoy them at first, even going for a second later in the day (Madison and Rachel declined a second). However, he decided that he really didn’t like it much either…for Madison’s reasons. He did however love¬†the chocolate icing. He proceeded to eat that layer and give the rest to me (which, hey, I did take off his hands ūüôā ). In the end, the consensus was that this was not a keeper recipe…except for when I want a dessert all to myself. Let me stress again that I love these. If you like the peanut butter chocolate combo, you will most likely too. ¬†As you can tell from the pictures, I’ve been eating them up waaaaay¬†faster than I should. But, mmmm, they’re good.

Go, make them!

Peanut Butter Crispy Bars
Adapted from Smitten Kitchen 

For the crispy crust
1 3/4 cups crisped rice cereal
1/4 cup sugar
3 tablespoons light corn syrup
3 tablespoons unsalted butter, melted

For the milk chocolate peanut butter layer
5 ounces semi-sweet chocolate, coarsely chopped
1 cup creamy peanut butter (can be reduced fat)

For the chocolate icing
3 ounces dark chocolate (60 to 72 percent cocoa; 60 is what I used), coarsely chopped
1/2 teaspoon light corn syrup
4 tablespoons (1/2 stick or 2 ounces) unsalted butter

Make the crispy crust: Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8-inch square baking pan.

Put the cereal in a large bowl and set aside.

Pour 1/4 cup water into a small saucepan. Gently add the sugar and corn syrup (do not let any sugar or syrup get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil; cook until the mixture reaches the soft ball stage, 235 degrees F.

Remove from the heat, stir in the butter, and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, then pour it into the prepared pan. Using your hands, press the mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature while you make the next layer.

Make the milk chocolate peanut butter layer: In a double boiler, stir together the chocolate and the peanut butter. Set over simmering water and cook, stirring with a rubber spatula, until the mixture is smooth. Remove from heat and stir for about 30 seconds to cool slightly. Pour the mixture over the cooled crust. Put the pan in the refridgerator for 1 hour, or until the top layer hardens.

Make the chocolate icing: In a double boiler, combine the chocolate, corn syrup, and butter.

Set over simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove from heat and stir for 30 seconds to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and shake the pan gently to coat the bars entirely and evenly (this way, you avoid the risk of picking up any of the peanut butter layer, with say, a spatula, for example). Put the pan into the refrigerator for 1 hour, or until the topping hardens.

Cut into¬†pieces and enjoy!¬†Be warned that you’ll go back for seconds, and thirds…maybe even fourths! However,¬†the bars can be stored in the refrigerator, covered tightly, for up to 4 days (ya, right!).