Tag Archives: peanut butter

Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes

Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale YellowBIRTHDAY CUPCAKES!!!!  Another year, another round of cupcakes. I saw this recipe a few years ago on Joy the Baker when she made these cupcakes for her thirtieth birthday.  I was saving the recipe for a special occasion and here is the special occasion – it’s my birthday, my 3oth birthday!

Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale YellowWell, tomorrow is my actual birthday and I have a full post dedicated to that, but I celebrated (I should really say I had my first birthday celebration) Friday with cupcakes and champagne on Jackie’s deck before leaving for Costa Rica.  I wouldn’t say I’m a control freak, but I do like to be in control, so making making, planning, and celebrating my birthday is my favorite thing.  “You can sing to me now.”

Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale YellowA moist, tender, and surprisingly vegan chocolate cake with a peanut butter cookie dough filling.  Those are my favorite things.  Why make a plain vanilla or chocolate cupcake when you can make a cupcake with different fillings and flavors?!?!  Plus, the marshmallow topping gave me an excuse to break out my mini blow torch, mini blow torches are the MOST fun you can have in the kitchen! If you don’t have a mini blow torch, you could probably use the broiler, but that’s not as fun and I’m not good with broilers.

Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale Yellow4Old birthday cupcakes include these from 29 and these loveys from 28.  Life is good! I am so very blessed/fortunate/lucky to live a life with a lovely kitchen suited to my baking needs and great friends & family to share said goodies with. These are fantastic cupcakes my friends! You should definitely whip yourself up a batch!!!

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Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes
Adapted from Joy the Baker
Yield – 12

Chocolate Cupcakes
1 cup + 2 tablespoons flour
1 cup sugar
1/2 cup unsweetened cocoa powder, special dark
1 teaspoon baking soda
1/4 teaspoon salt
1/2 tablespoon vanilla
1/3 cup canola oil
1 teaspoon white vinegar
1 cup cold water

Peanut Butter Cookie Dough
4 tablespoons unsalted butter, room temperature
1/4 cup brown sugar
3 tablespoons white sugar
1/2 teaspoon vanilla extract
2 tablespoons peanut butter
1/2 cup + 1 tablespoon flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips

Marshmallow Frosting
4 egg whites
1 1/2 cups sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extractChocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale Yellow

  1. Cupcakes – Preheat the oven to 350 ˚F and line your cupcake tin with liners.
  2. Sift together the flour, sugar, cocoa powder, soda, and salt onto parchment paper.
  3. In a medium bowl, whisk together the oil, water, vanilla and vinegar. Slowly add in the dry ingredients and mix until just combined.
  4. Use a standard ice cream scoop to portion the dough evenly between the twelve cupcake tins.  Bake for 22 minutes or until a toothpick inserted comes out clean.
  5. Let cool for 10 minutes in the pan before removing and cooling completely on a wire rack.
  6. Cookie Dough – Cream the butter and sugars together until light and creamy.  You can use a mixer, but I just used a bowl and wooden spoon.  Cream in the peanut butter and vanilla.  Stir in the flour, soda, and salt.  Fold in the chocolate chips.
  7. Use a teaspoon scoop to portion the cookie dough into 12 balls.  Roll the dough into balls and keep in the fridge until you’re ready to use.
  8. Frosting – Add a little water to a small saucepan.  Place the egg whites, sugar, and corn syrup into the bowl of your stand mixer.  Whisk together and place the bowl over the simmering water.
  9. Heat and whisk until the the mixture is no longer gritty.  Remove from the heat and whip with the whisk attachment until your reach stiff peaks, about 5 minutes.
  10. Beat in the salt and vanilla.
  11. Assembly – Cut a cone out each cupcake, place a cookie dough ball in the indent.  Add the frosting to a piping bag with a star tip and pipe a generous swirl on each cupcake.
  12. Use a small blow torch to brown the frosting.Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale Yellow
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Peanut Butter Swirled Brownies – GF

peanut butter swirl brownies GF | pale yellowHappy Memorial Day!  There is a little memorial park at the end of my block and it’s perfectly decorated with red ribbons and crisp American flags.  It’s beautifully maintained and the perfect reminder of what this weekend is all about.  Thank you.

peanut butter swirl brownies GF | pale yellowI’m spending the weekend catching up on errands and Sons of Anarchy.  Wow SoA, wow!  I didn’t see those plot twists coming.  Bam, bam, they’re all shot and dead.  It slightly scares me how much I enjoy watching all the violence on TV.

peanut butter swirl brownies GF | pale yellowIn other, less violent news, these brownies were made for a spa weekend to celebrate Michelle’s upcoming wedding at her bachelorette party.  And really a spa weekend is the absolute opposite of violent, motorcycle gangs on TV!  The party was a great success and perfectly lovely and relaxing.  I wish I could afford more spa get-aways.

peanut butter swirl brownies GF | pale yellowThese brownies are delightfully fudgy and gooey.  Spread the peanut to the edges so every bite has decadent, creamy peanut butter.  You wouldn’t even know they are gluten free. Using coconut flour in place of all-purpose or GF all-purpose adds the slightest coconut flavor and a toothsome texture.  It’s time for some brownies with peanut butter!peanut butter swirl brownies GF | pale yellow

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Peanut Butter Swirled Brownies – GF
Adapted from Top with Cinnamon
Yield – 16 pieces

8 tablespoons (1 stick) unsalted butter
3 ounces unsweetened baking chocolate
1/2 cup honey
1 teaspoon vanilla
2 eggs
1/4 teaspoon Kosher salt
1/4 teaspoon baking soda
1/4 cup coconut flour
3 tablespoons dark cocoa powder
3 tablespoons creamy peanut butter
1 teaspoon coconut milk

  1. Preheat the oven to 350 ˚F.
  2. Add the butter to a medium saucepan and heat until it is melted and browned.
  3. Meanwhile generously grease an 8×8” pan with butter.  Cut parchment paper to fit on the bottom and over two sides.  Grease the parchment paper.
  4. Chop the chocolate, remove the browned butter from the heat, and add the chocolate to the butter.  Stir until melted.
  5. Stir the honey and vanilla into the chocolate-butter mixture.  Add the eggs one at a time and stir to make sure the mixture is well incorporated.
  6. Stir in the salt, soda, flour, and cocoa powder.  Spread evenly into the prepared pan.
  7. Place the peanut butter and coconut milk in the same pot you just made the brownies.  Heat until the peanut butter becomes melted.  Dollop over the brownie batter and swirl with a knife.
  8. Bake for for 15 minutes or until a toothpick inserted comes out clean.
  9. Cool completely on a wire rack before cutting into pieces.peanut butter swirl brownies GF | pale yellow

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Puppy Chow Cookies

puppy chow cookies | pale yellowWords were deleted here, lots of words.  Words about how much my life has changed in the past year, words about disappointment, and words about loneliness.  These words are not for sharing here, however.  They are meant to be shared in conversations with friends whether on the phone or in person.

puppy chow cookies | pale yellowOver the past few days I have been fortunate enough to share these words with people who matter in my life and it has given me clarity.  Not clarity in the sense that my feelings have lessened, but clarity that I am alright and I am not alone.  When I was 24 I got a tattoo on my wrist because I was high on life and wanted to memorialize those feelings.  In all the wisdom of my 24-year-old-self, I knew that this particular season of my life would not last forever.

puppy chow cookies | pale yellowWhere is my 24-year-old wisdom now?  When is my 30-year-old lady wisdom going to kick in?  My proper, adult, lady-self recognizes the importance of spending money on proper and classic shoes.  My proper, adult, lady-self takes pride in having a savings account.  Yet, I’m having trouble remembering that life comes in phases, seasons even, and this too will pass.

puppy chow cookies | pale yellowMy hope is that the next season will be one of simplicity.  There are plenty of ways to improve and simply my life and add more purpose and grace.  Lofty goals, yes, but entering a new decade brings with it some lofty expectations.

puppy chow cookies | pale yellowEnough of this.  Let’s talk decadence and deliciousness.  Let’s talk looking for a simple, easy recipe and that somehow turning it into dipped chocolate and powdered sugar all over the kitchen!  Puppy chow is one of my favorite treats and I don’t make it often because it’s my kryptonite; I just can’t stop.  I gave away all these cookies within 4 hours of making them as necessity, they’re that good.  The peanut butter cookie is flavorful and crispy, the chocolate rich, and the powdered sugar sweet.  This batch makes a bounty, so get ready to share!  I’m serious about these cookies, my 24-year-old-self says make them and eat them now, she is wise!

puppy chow cookies | pale yellowTwo Years Ago – Pulled Salsa Chicken

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Puppy Chow Cookies
Adapted from Cookies and Cups
Yield – 5-6 dozen cookies

1/2 cup unsalted butter, room temperature
1 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tablespoon vanilla
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cup flour

20 ounces bittersweet chocolate chips (2 bags)
2/3 cup creamy peanut butter, this one if you’re feeling naughty
1/2 cup (1 stick) unsalted butter
3 cups powdered sugar

  1. Cookies – Preheat the oven to 350 ˚F and line your cookie sheets with parchment paper, set aside.
  2. Add the butter and peanut butter to the bowl of a stand mixer with a paddle attachment.  Beat for 2-3 minutes until light and creamy.  Beat in both sugars until well combined.  Add the egg, vanilla, baking soda, and salt, beat until pale yellow.  Scrape the bowl as needed.
  3. Add the flour and mix until just combined.
  4. Use a 1-tablespoon scoop to portion the dough.  Flatten each round of dough with the bottom of a floured glass.
  5. Bake for 11 minutes and then let cool completely on a wire rack.
  6. Coating – Add the chocolate, peanut butter, and butter to the bowl of a double boiler.  Heat and stir gently until everything is melted.  Place the powdered sugar in separate bowl.
  7. Place your wire racks over paper towel or foil or something, things are about to get messy.
  8. Dip each cookie in the chocolate mixture using a fork and shake off excess chocolate.  Immediately drop the chocolate covered cookie in powdered sugar and toss to coat.  Place on the wire rack to dry.  Repeat for the rest of the cookies.
  9. If desired, once all the cookies are coated, give them a second dunking in the powdered sugar, this really creates a nicely covered outside.
  10. Store in an airtight container and serve with napkins, these are delicious but messy!puppy chow cookies | pale yellow

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Banana Cinnamon Peanut Butter Whoopie Pies (GF)

Banana Cinnamon Peanut Butter Whoopie Pies | Pale YellowMichelle threw a surprise party for Derrick and asked me to make these and these.  But she also wanted a gluten free option.  I used my go-to GF option and just swapped all-purpose gluten free flour mix for regular.  I thought about making brownies or cookies, but when I was in the middle chocolate peanut butter whoopie pies, I was inspired!

Banana Cinnamon Peanut Butter Whoopie Pies | Pale YellowWhoopie pie epidemic? Possibly.  I find myself going in phases of making different versions of the same thing.  Clearly this weekend was all about the whoopie pies.  Lately it’s been all about the bar recipes; easy breezy.

Banana Cinnamon Peanut Butter Whoopie Pies | Pale YellowI know I am not by any means a gluten-free baker, but the one-to-one replacement seems to be working.  The only weird thing is the odd flavor of the raw batter.  The final, baked product tastes fine, but the raw version is really awful.  I don’t understand what happens in the baking process to change it, oh well, if it works, it works

Banana Cinnamon Peanut Butter Whoopie Pies | Pale YellowThese are some tasty little whoopie pies.  I made them tiny so everyone could have a bite.  The bananas and cinnamon match perfectly with the cinnamon-raisin peanut butter.  The raisin bits are small and provide bites of sweetness throughout.  Whether you make these whoopie pies gluten free or regular, they are pretty fantastic!  Not too sweet, great for a little snack or dessert.Banana Cinnamon Peanut Butter Whoopie Pies | Pale Yellow

Print the Recipe!

GF Banana Cinnamon Peanut Butter Whoopie Pies
Adapted from Whoopie Pies, page 55 & 87
Yield – 12 mini whoopie pies

Whoopie Pies
1 cup gluten-free AP flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons unsalted butter, room temperature
2 tablespoons shortening
1/4 cup + 2 tablespoons sugar
1/2 teaspoon vanilla extract
1 egg
1 1/2 ripe bananas, smashed
cinnamon

Filling

3/4 cup cinnamon-raisin swirl peanut butter, PB & Co.
6 tablespoons unsalted butter, room temperature
3/4 cups powdered sugar
pinch of salt

  1. Preheat the oven to 375 ˚F and line two cookie sheets with parchment paper.
  2. Sift together the flour, baking soda, and salt onto wax paper.  Set aside.
  3. In the bowl of a stand mixer with a paddle attachment beat together the butter, shortening, and sugar until pale yellow.  Beat in the egg and the vanilla until well combined; scrape the bowl as needed.
  4. Turn the mixer on low and add the flour mixture.  Then add in the smashed banana.  Beat until just combined.
  5. Use a 1-tablespoon scoop to portion the dough on the cookie sheets.  Leave at least 2 inches of space between each whoopie pie.  Sprinkle cinnamon on the top of each.
  6. Bake for 10-12 minutes or until set.  Move to a wire rack to cool completely.
  7. Add the peanut butter and butter to the bowl of a stand mixer and beat until light and creamy.  Turn the mixer to low and beat in the powdered sugar and salt.  Mix for about three minutes until the mixture is fluffy.
  8. Match halves together based on similar size.  Use a piping bag with a round tip to pipe the frosting on each half.  Gently squish the halves together.Banana Cinnamon Peanut Butter Whoopie Pies | Pale Yellow

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Chocolate Peanut Butter Whoopie Pies

Peanut Butter Whoopie Pies | Pale YellowFor the past few weeks, since it’s been warm out, I’ve been going for walks on the beach.  And let me tell you, it is amazingly restorative to the mind, body, and soul.  I have several friends that grew up on Lake Michigan and I didn’t understand their connection to the water, but now I do after only two months of living by the ocean!

Peanut Butter Whoopie Pies | Pale YellowI’m learning important things like the tide schedule and which parts of the beach are easiest to walk on.  I’ve also learned that people go surfing in 40-degree (Fahrenheit) weather. crazy!  My parents don’t believe that I live by real beach so I’ve been sending them photos of sand and seashells; hopefully they’ll get the hint and come visit me.

Peanut Butter Whoopie Pies | Pale YellowThe cold and wind the past few days have put a damper on my daily walks.  I’m so done with winter and just want hot weather and sunshine all the time.  I promise there will be no complaining when this summer is sweltering!  It’s flip-flop season, no more boots and socks.

Peanut Butter Whoopie Pies | Pale YellowA dessert like this doesn’t need too many words to sell you on how delicious it tastes.  A rich, moist chocolate cake with a creamy peanut filling is hard to beat.  It’s been awhile since whoopie pies have been on the blog and this is the first of two fantastic recipes.  These were real good my friends, real good.Peanut Butter Whoopie Pies | Pale YellowPrint the Recipe!

Chocolate Peanut Butter Whoopie Pies
Adapted from Whoopie Pies, page 43 & 87
Yield – 9 whoopie pies

Whoopie Pie
1/2 + 1/3 cup flour
1/3 cup dark cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons unsalted butter, room temperature
2 tablespoons shortening
1/2 cup packed brown sugar
1 egg yolk
1/2 teaspoon vanilla
1/2 cup whole milk
peanut butter chips

Filling
3/4 cup creamy peanut butter, PB & Co. is best!
6 tablespoons unsalted butter, room temperature
3/4 cups powdered sugar
1/2 teaspoon salt

  1. Preheat the oven to 375 ˚F and line two cookie sheets with parchment paper.
  2. Sift together the flour, cocoa powder, baking soda, and salt onto wax paper.  Set aside.
  3. In the bowl of a stand mixer with a paddle attachment beat together the butter, shortening, and brown sugar until pale yellow.  Beat in the egg and the vanilla until well combined; scrape the bowl as needed.
  4. Turn the mixer on low and add the flour mixture in three additions with the milk in between.  Beat until just combined.
  5. Use a 2-tablespoon scoop to portion the dough on the cookie sheets.  Leave at least 2 inches of space between each whoopie pie.  Press 5 peanut butter chips in each whoopie pie.
  6. Bake for 10-12 minutes or until set.  Move to a wire rack to cool completely.
  7. Add the peanut butter and butter to the bowl of a stand mixer and beat until light and creamy.  Turn the mixer to low and beat in the powdered sugar and salt.  Mix for about three minutes until the mixture is fluffy.
  8. Match halves together based on similar size.  Use a piping bag with a round tip to pipe the frosting on each half.  Gently squish the halves together.Peanut Butter Whoopie Pies | Pale Yellow

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Chocolate Peanut Butter Cheesecake Bars

chocolate peanut butter cheesecake bars | pale yellowAs you all know, it’s winter.  And here in New York it’s been one hell of a winter.  Frankly, I’m tired of it all.  I like the snow as much as anyone, I’m just sick of scrapping it off my car every morning and worrying out getting stuck.

chocolate peanut butter cheesecake bars | pale yellowI just want to enjoy being outside again without getting cold and wet.  I also want to wear flip-flops and Toms.  My boots are great, but my feet want to be free!  In other words, I’m ready for some warm spring days and I’m especially ready for hot summer days.  I just moved to the beach, let’s get this beach party started!  I haven’t even walked to the ocean yet.  Yes, a large part of that is laziness; but a bigger part is a my fear of slipping on the ice.  It’s treacherous out there; safety first.

chocolate peanut butter cheesecake bars | pale yellowEnough whining, let’s discuss something happy, babies!  These delightful treats were made for John and Irene.  Clearly the babies aren’t ready for chocolate peanut butter cheesecake bars, but until they are, their daddy can eat the treats for them!  I can’t think of a better way to survive this winter than staying inside holding little babies.  Of course when I was there Gavin and Kait slept and were perfectly happy; apparently having twin 3-week olds is a piece of cake!  Obviously, I’ve never cared for newborns :-)

chocolate peanut butter cheesecake bars | pale yellowNew parents need lots of sustenance.  What I lack in baby-caring skills I make up for in sugar, butter, chocolate, and peanut butter.  This is one of the best recipes I’ve posted to the blog, seriously.  I couldn’t stop eating them so I had to take the four remaining bars to Jackie’s; I want to fit through doorways.  The chocolate cookie/brownie bottom is rich and chocolatey with a creamy peanut butter layer on top.  The extra crust and chocolate drizzle keep the bars together and make it a complete package.  I wish I had some more bars, they were just so perfectly perfect; everything you could ever dream of wanting from a chocolate-peanut butter pairing.  Whether you have a little baby or not, you need to start shoving these bars in your face!chocolate peanut butter cheesecake bars | pale yellow

Print the Recipe!

Chocolate Peanut Butter Cheesecake Bars
Adapted from Inside BruCrew Life
Yield – 24 bars

Chocolate Base
1/2 cup unsalted butter, room temperature
1/2 cup shortening
1/2 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda
2 1/2 cups flour
1/2 cup dark cocoa powder
1 cup bittersweet chocolate chips

Cheesecake Layer
8 ounces cream cheese, room temperature
1/2 cup sugar
1 egg
1/2 cup creamy peanut butter
8 regular size Reese’s cups, frozen

Topping
3/4 cup bittersweet chocolate chips
1 teaspoon shortening

  1. Preheat the oven to 350 ˚F and grease a 9×13” pan with shortening and then dust with cocoa powder.  Set aside.
  2. Base – In the bowl of a stand mixer with a paddle attachment add the butter, shortening, sugar, and brown sugar.  Beat until creamy.  Beat in the eggs and vanilla.  Scrape the bowl as needed.
  3. Sift together the flour, salt, soda, cocoa powder onto parchment paper.  Add slowly to the creamed butter and mix on low until just combined.  Mix in the chocolate chips.
  4. Wet your hands with cold water and dry.  Press two-thirds of the dough on the bottom of the greased pan as evenly as possible.  The dough will be sticky.  Save the remaining dough for topping.
  5. Filling – In a clean bowl, beat the cream cheese and sugar until creamy in a stand mixer with a paddle attachment.  Beat in the egg and peanut butter.  Chop the peanut butter cups and stir into the mixture.  Spread evenly over the base.
  6. Take the leftover dough and make round, flat disks.  Spread the disks over the top of the peanut butter filling.
  7. Bake for 30 minutes or until the filling is set.  Let cool for 1-2 hours on a wire rack and then overnight in the fridge.
  8. Topping – Melt the chocolate chips and and shortening together.  Add to a disposable piping bag.
  9. Cut the bars into 24 pieces.  Drizzle the melted chocolate over each bar.
  10. Let the chocolate harden before packaging.  Store in the fridge.chocolate peanut butter cheesecake bars | pale yellow

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Peanut Butter Cookies with Reese’s Pieces and Chocolate Chips

Peanut butter cookies with Reese's Pieces &  Chocolate Chips | Pale YellowLately I’ve had a little obsession with Reese’s Pieces.  Despite my complete and utter love for chocolate, I’m clearly satisfied with just peanut butter.  I’ve been sneaking bites of little pieces whenever I can.  This obsession is one of the many reasons why I’m giving up sweets for the month of January.  I just need a fresh start to 2014 and I thought a little less sugar would help me do so.  I was doing really well until my brownie sundae Saturday.  Whoops.

Peanut butter cookies with Reese's Pieces &  Chocolate Chips | Pale YellowMy room is currently a wall of boxes and all echo-y; oh, the joys of moving!  I’ve been trying to get my packing done on the weekends when I have extra energy and the room turns into utter chaos.  I took the time to organize boxes and the stack is taller than me; a little scary.

Peanut butter cookies with Reese's Pieces &  Chocolate Chips | Pale YellowThis is one of the recipes I’ve been saving in preparation for the big move since all my baking equipment is in the tower of boxes.  I made these cookies in October!  I facilitated a teacher workshop this fall and knew the best way to make a great first impression is to bake delicious cookies.  Judging by the speed in which the cookies were consumed, they were hit.

Peanut butter cookies with Reese's Pieces &  Chocolate Chips | Pale Yellow The cookies were good cookies – perfectly soft and chewy with tons of crunchy  Reese’s Pieces and chocolate chips.  A good cookie is a good cookie and these should join your regular rotation; I wish I had some now or at least in February when I’m eating sweets again!

Peanut butter cookies with Reese's Pieces &  Chocolate Chips | Pale YellowPrint the Recipe!

Peanut Butter Cookies with Reese’s Pieces and Chocolate Chips
Adapted from Averie Cooks
Yield – 38 2-tablespoon cookies

1 egg
1 cup packed brown sugar
3/4 cup creamy peanut butter
1/2 cup butter, room temperature
1 tablespoon vanilla
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cup flour
1 1/4 cups Reese’s Pieces
1 cup bittersweet chocolate chips

  1. Preheat the oven to 350 ˚F and line 3 cookie sheets with parchment paper, set aside.
  2. Add the egg, brown sugar, peanut butter, butter, and vanilla to the bowl of a stand mixer with a paddle attachment.  Beat until light and creamy.  Scrape the bowl.
  3. Sprinkle in the flour, baking soda, salt, Reese’s Pieces, and chocolate chips.  Mix on low until all the ingredients are evenly incorporated.
  4. Use a 2-tablespoon scoop to portion the dough.  Leave the dough ball shape.
  5. Bake for 11-12 minutes or until just set.  Do NOT over bake.
  6. Let cool completely before packaging, but definitely eat one WARM!Peanut butter cookies with Reese's Pieces &  Chocolate Chips | Pale Yellow

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