Oreo Truffle Brownie Bombs

These Oreo Truffle Brownie Bombs are no-bake, 2-ingredient Oreo truffles surrounded by a fudgy baked brownie and coated in milk chocolate! Easy, impressive and perfect for any chocoholic! These would make GREAT gifts! These Oreo Truffle Brownie Bombs are a chocoholic’s dream come true! Easy, no-bake Oreo truffles are surrounded by a fudgy baked brownie and coated in chocolate!

So as you may know, I’m writing my second cookbook. It’s very exciting and I cannot wait to be finished so I can hold it and carry it everywhere and bring it up in any conversation, relevant or not.

But like, it’s hard writing a book. It’s by no means an easy, swift process. ESPECIALLY when you’re writing a cookbook.

Because unlike novels and sci-fi fiction and whatnot, you actually have to cook all of the recipes in your book and then write about them. It’s like a double whammy… until you try all of the treats because it’s your job and then you gain ALLTHEWEIGHT. So it’s like a triple whammy. (Side note: is Whammy still on the air? If so, I’d have lost and that scary red furry monster would be appearing any time now. Secondary side note: perhaps I haven’t had enough to drink to see scary furry red monsters yet. Will update you when I’m drunk).

So anyway, when I’m not writing the book, baking the book’s recipes or going to the store to buy all the groceries for the book, I’m writing for this blog, baking the blog’s recipes and going to the store to buy all the groceries for the blog.

In a word? (Okay, two). I’m exhausted.

But it’s a good exhaustion, like if you just ran a marathon (or, at least, I’m assuming. I have never and will never run a marathon) or woke up at midnight on Black Friday to elbow people in the face to get the latest video game or whatever. It’s like that: hard and trying, but in the end, so worth it.

And you know what? I’d do it immediately all over again.

ANYWAY, so it’s been kind of hard to think up ideas for both book and blog. I want to continue to bring you amazing recipes here, because this blog is my baby. But I also want to save really awesome ones for the book, so people have an incentive to buy it besides out of the kindness of their sugar-loving hearts.

So I’ve been scraping the bottom of the dessert barrel trying to find awesome recipes for you to post here. And guys! I finally found one!

These Oreo Truffle Brownie Bombs are just what I needed to surprise you guys and keep you on your feet. They’re SUPER outrageously chocolaty and fudgy and wonderful, and they would be perfect for the holidays if you give edible gifts away.

These Oreo Truffle Brownie Bombs are no-bake, 2-ingredient Oreo truffles surrounded by a fudgy baked brownie and coated in milk chocolate! Easy, impressive and perfect for any chocoholic! These would make GREAT gifts! Basically, you just whip up a batch of fudgy brownies and let ’em cool. While they cool, make your Oreo truffles and freeze ’em. Then wrap the truffles with the baked brownies and let them chill for a sec while you melt your chocolate candy coating. Dunk ’em and sprinkle the tops with crushed Oreos and voila!

You can thank me for my brilliance later.

These Oreo Truffle Brownie Bombs are no-bake, 2-ingredient Oreo truffles surrounded by a fudgy baked brownie and coated in milk chocolate! Easy, impressive and perfect for any chocoholic! These would make GREAT gifts!

5.0 from 1 reviews
Oreo Truffle Brownie Bombs
Author: 
Recipe type: Brownie Bombs
Prep time: 
Cook time: 
Total time: 
Serves: 22-24
 
These Oreo Truffle Brownie Bombs are fantastic for any chocoholic! Fudgy baked brownies are wrapped around gooey Oreo truffles and the whole shebang is coated in chocolate. Super easy, these would make awesome holiday gifts!
Ingredients
  • 1 box fudge brownie mix, plus ingredients on back of box
  • ⅔ pkg (about 20 cookies) Oreo cookies (regular, not Double Stuf), finely crushed
  • ½ pkg (4 oz) cream cheese, at room temperature
  • 1 pkg chocolate almond bark (such as CandiQuik)
  • Additional Oreo crumbs for sprinkling on top, optional but recommended
Instructions
  1. Preheat oven to 350 degrees F. Prepare the brownie mix according to package directions for fudgy brownies. Pour into a greased 13x9" rectangular baking pan and bake for 19-20 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Do not bake too long as the brownies MUST be fudgy in order to make the bombs work. Cool completely.
  2. While brownies cool, make your Oreo truffles. In a large bowl, combine the Oreo crumbs and the cream cheese with a rubber spatula until blended and moistened. Roll Tablespoon-sized balls of Oreo truffle and place them on a foil-lined baking sheet. Freeze for at least 30 minutes.
  3. Cut the brownies into 24 equal pieces, making sure to trim off the edges as they're too crusty and hard to work with. Take a brownie square and gently flatten it in the palm of your hand. Wrap the brownie around the Oreo truffle, pinching and rolling the brownie in your hands to completely enclose the truffle. Place the brownie bombs onto the baking sheet. Freeze for approx. 30 minutes or until solid and firm.
  4. Melt the chocolate candy coating according to package directions or until smooth and melted. Dip each brownie bomb into the chocolate coating, coating it completely and allowing excess to drip off. Return to the baking sheet with a fork and sprinkle with remaining Oreo crumbs, if desired. Alternatively, you may sprinkle on chocolate or rainbow sprinkles, or drizzle any remaining chocolate over the finished bombs. Store any leftovers airtight in the fridge or freezer.

These Oreo Truffle Brownie Bombs are no-bake, 2-ingredient Oreo truffles surrounded by a fudgy baked brownie and coated in milk chocolate! Easy, impressive and perfect for any chocoholic! These would make GREAT gifts! Fudgy, gooey and ultra rich, these Oreo Truffle Brownie Bombs may be my new favorite! You’ll be shocked at how easy they are to make and how they’re even easier to eat!

These Oreo Truffle Brownie Bombs are no-bake, 2-ingredient Oreo truffles surrounded by a fudgy baked brownie and coated in milk chocolate! Easy, impressive and perfect for any chocoholic! These would make GREAT gifts!

Want more brownie bomb action?! Check out these other bomb-diggity recipes…

These Salted Caramel Mocha Cookie Dough Brownie Bombs are AWESOME. Espresso fudgy brownies are wrapped around egg-free chocolate chip cookie dough that's filled with a caramel candy and everything is coated in chocolate and sea salt. Sweet, salty, decadent, delicious!Salted Caramel Mocha Cookie Dough Brownie Bombs

PECAN PIE BROWNIE BOMBSPecan Pie Brownie Bombs

Pumpkin Pie Brownie BombsPumpkin Pie Brownie Bombs

Have a super sweet day!

xo, Hayley

 

Peanut Butter Oatmeal Scotchie Cookies

These Peanut Butter Oatmeal Scotchie Cookies are festive, fast and FUN! Chewy, buttery cookies loaded with hearty oats and creamy peanut butter, topped with festive candy corn! #ad #krusteazThese Peanut Butter Oatmeal Scotchie Cookies are perfect for the spooky Halloween holiday or for fall-inspired parties! Chewy, buttery and loaded with hearty oats and peanut butter with a festive candy corn topping!

It is so hard to believe that Halloween is quickly approaching! We’re already into fall, and as the leaves change colors and the temps cool down, it’s hard not to be excited by the upcoming holiday. That, and because the stores have had their Halloween candy and costumes out since September! (Don’t judge that I’ve already purchased – and ate – a couple bags of Halloween candy!)

Plus, since it’s fall, a lot of people (myself included) are more interested in baking again. Summer makes it so hard since it gets so warm, but crisp fall air begs for a home-cooked comfort food or a freshly baked cookie. But, since kids are in school during this time of year, you also want something that’s easy and quick to prepare since the days are shorter and we don’t always have a ton of time to slave in the kitchen.

These Peanut Butter Oatmeal Scotchie Cookies are festive, fast and FUN! Chewy, buttery cookies loaded with hearty oats and creamy peanut butter, topped with festive candy corn! #ad #krusteazEnter: these Peanut Butter Oatmeal Scotchie Cookies! They are perfect for Halloween and fall-weather feasts. Made with Krusteaz Oatmeal Scotchie Cookie Mix, they come together in seconds and have a fun spin: peanut butter & candy corn! The peanut butter mixed with the rich butterscotch is a match made in heaven. And did you know that when you combine candy corn and peanut butter, it tastes like those peanut butter wafer candies? It’s an unexpectedly amazing food combination.

So preheat the oven, grab the kids and bake up these delectable little Halloween-inspired cookies! Your kids may choose these over packaged candy!

Get the recipe for these Peanut Butter Oatmeal Scotchie Cookies on Krusteaz’s website!

Have a super sweet day!

xo, Hayley

In the interest of full disclosure, I am a brand ambassador for Krusteaz as part of the Bakers Dozen team. All opinions are 100% my own and I was compensated for this post. Thank you for supporting the brands that keep my blog afloat! 

Pumpkin Crumb Pie Cookies

Pumpkin Crumb Pie Cookies: delightfully crisp and chewy cookies that taste JUST like gooey pumpkin pie but with a glorious buttery spiced crumb topping! Only a few ingredients and so EASY to make! If you love pumpkin pie but can’t be trusted around a whole one, these Pumpkin Crumb Pie Cookies are the perfect solution! Bite-sized pumpkin pie cookies topped with a buttery, cinnamon-spiced crumb topping!

So lately on my Facebook page, people are coming out of the woodwork with CRAZINESS.

I feel like it’s a perpetual full moon out. Or maybe this new Zodiac sign is messing with everyone now that no one is what they’ve been since the dawn of time. (Whatever, NASA. I’m an #AquariusForLife. Ain’t no rocket scientists gonna convince me no how!)

But like, dude. Where are these people coming from and why are they saying such mean things on Facebook?

Just FYI, if you landed on this page by mistake or you’re seeing this from the Apple store where I infiltrate all the iPads and put my site up, this is a recipe blog. I post dessert recipes for FREE. Always have, always will. I make the recipes myself, unless otherwise specified, and I do everything on here. I write every word & every comment, take every picture, do everything. When you see me interacting on apps like Instagram and Twitter, it’s me – not a virtual assistant, a robot, or a genie. I work my booty off to make sure this site is running smoothly and that y’all get the dessert recipes you’ve come to know and love for 5 – almost 6 – years.

So WHERE and WHY do people say such mean things? I’m posting recipes. For cake. I’m not stirring the pot politically, or preaching an agenda (other than the agenda to make these darn cookies now). I’m Switzerland, baby.

And I get it: there are the internet trolls. I know, I’ve experienced them, with all their greasiness & such. But I’m talking about regular adults who don’t live in their grandma’s basement playing Sims until 4am. I’m talking about elderly folks who comment “Gross” and “Yuck” and “Disgusting” on my recipes.

Um. Last time I checked, my site was pretty much free of anything “disgusting.” It’s all desserts, not deep-fried crickets or road-kill quesadillas. Y’ALL. IT’S CUPCAKES AND COOKIES AND ICE CREAM. If you think that’s “yucky” or “ewwww” as some GROWN ADULTS TELL ME, you are in the wrong place and the rice cakes can be found on aisle 5. Get out.

Can we all agree that when I start posting opossum chili that we’ll keep the “icky” comments to ourselves? Okay, so you don’t like pumpkin pie. That is fine. Just bypass my pumpkin pie recipe and continue on with your life. It’s that simple. Trust me, the whole world doesn’t need to know your every opinion, and you come off looking a *little* bit silly saying “eww” when you have probably been able to vote in the last 15 elections. We are adults. Let’s please for the love of sprinkles act like them.

And that has been my friendly PSA.

Now, let’s talk COOKIES.

Pumpkin Crumb Pie Cookies: delightfully crisp and chewy cookies that taste JUST like gooey pumpkin pie but with a glorious buttery spiced crumb topping! Only a few ingredients and so EASY to make! These taste just like pumpkin pie because, well, they’re made with pie crust and pumpkin pie mix for starters. They are SO easy and wonderful if you’re looking for a change of recipe than your regular ol’ pumpkin pie. This would also be a great recipe to save for the holidays for cookie exchanges!

Make ’em, eat ’em, LOVE THEM.

Pumpkin Crumb Pie Cookies: delightfully crisp and chewy cookies that taste JUST like gooey pumpkin pie but with a glorious buttery spiced crumb topping! Only a few ingredients and so EASY to make!

5.0 from 2 reviews
Pumpkin Crumb Pie Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 36
 
These Pumpkin Crumb Pie Cookies taste just like miniature pumpkin pies but in COOKIE form! Delicious bites of heaven made easy with shortcut ingredients.
Ingredients
  • 1 pkg (2-count) refrigerated pie crust, at room temperature
  • 2 cups pumpkin pie mix (not plain puree; you want the premade mix in a can)
  • 1 tsp pumpkin pie spice
  • 1 Tbsp maple syrup
  • FOR CRUMB:
  • 1 & ½ cups all-purpose flour
  • ¾ cup old-fashioned oats
  • ¾ cup brown sugar
  • ½ cup butter, melted
  • 1 tsp pumpkin pie spice
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease two 12-cavity standard muffin pans with cooking spray. Set aside.
  2. On a clean, flat work surface, unroll one of the pie crusts. Using a 2" or 3" round biscuit cutter, cut out circles - as many as you can. You may yield less circles if using a larger cutter. I used a 2" cutter. Repeat with the second pie crust and re-roll crusts to cut more if needed. You should get about 36 circles.
  3. Gently flatten a pie crust circle in the palm of your hand to stretch it out slightly. Place into the bottom of a muffin cup and up the sides slightly. Repeat with remaining pie crust circles. Meanwhile, in a medium bowl, whisk together the pumpkin pie mix, pumpkin pie spice and maple syrup. Drop heaping Tablespoonfuls of pumpkin pie mix on top of each pie crust.
  4. To make the crumble, in a medium bowl, whisk together the flour, oats, brown sugar, pumpkin pie spice and melted butter until crumbs form. Drop heaping Tablespoonfuls of crumble on top of each cookie. You will pretty much want to make the muffin cavity flush with the rest of the pan by filling it with crumb.
  5. Bake for approximately 20-25 minutes or until the cookies are golden brown and slightly bubbly. Cool in the pans for about 20 minutes before gently running a butter knife around the edges of the cookie and releasing.

Pumpkin Crumb Pie Cookies: delightfully crisp and chewy cookies that taste JUST like gooey pumpkin pie but with a glorious buttery spiced crumb topping! Only a few ingredients and so EASY to make! Buttery, spicy, sweet and topped with that glorious crumble, these Pumpkin Crumb Pie Cookies are such a fun twist on pumpkin pie and cookies!

Pumpkin Crumb Pie Cookies: delightfully crisp and chewy cookies that taste JUST like gooey pumpkin pie but with a glorious buttery spiced crumb topping! Only a few ingredients and so EASY to make! Want more pumpkin goodness? Check out these pumpkin recipes from the archives!

This No-Bake Pumpkin Marshmallow Pie is such an easy recipe! Fluffy, packed with pumpkin spice and so simple to whip up. Great for fall weather and holidays!No-Bake Pumpkin Marshmallow Pie

This Pumpkin Spice Sheet Cake is AMAZING! Moist, rich and packed with pumpkin flavor and topped with a cream cheese icing. Perfect for feeding a crowd!Pumpkin Spice Sheet Cake

These Pumpkin Spice Candied Nuts are easy, foolproof and taste like fall! You don't want to miss this delicious recipe!Slow Cooker Pumpkin Spice Candied Nuts

Have a super sweet day!

xo, Hayley

Thick & Chewy Brown Butter Caramel-Filled Chocolate Chip Cookies

These Thick & Chewy Caramel-Filled Chocolate Chip Cookies are some of the BEST cookies I've ever made! Buttery, nutty, chewy and soft with a gooey caramel center and rich chocolate pockets. So easy and amazing! A combination of rich, melty chocolate and gooey, buttery caramel together at last in one thick, chewy and utterly perfect cookie!

Right now I’m having a caramel and quesadilla moment. NOT together, FYI.

But for some reason, I am alllll about caramel anything and quesadillas up the wazoo. I just cannot get enough of either.

It’s like I rediscovered them randomly (as if I’d forgotten?) and now am utterly obsessed. I order quesadillas wherever they’re available, and I’ve been cooking up caramel this and caramel that because it’s fall, and fall seems caramel-y. Or caramel seems fall-y? Either way.

So while I won’t be posting any quesadilla recipes anytime soon, I hope you enjoy the influx of caramel recipes. Because I need to finish having my moment, okay?

This recipe is an adaptation of my Deep Dish Caramel-Filled Chocolate Chip Cookies which I made many moons ago. Those cookies were delicious and continue to be one of my Top 10 recipes on my blog which amazes me because they were kind of an afterthought, if I’m being honest.

Recently, I tried to remake them so I could take better photographs, but when I pulled them from the oven, they had spread everywhere and were a wonky deep dish and not pretty. I figured I’d better tweak that recipe to better reflect the modern times. Also, not everyone has a deep dish cookie pan, and I’d hate for ya to have to start a quest to find one (unless, of course, deep dish things are your jam, in which case, carry on).

So I adapted that recipe to make this one: These Thick & Chewy Brown Butter Caramel-Filled Chocolate Chip Cookies. A delicious mouthful, if you will, and a MUST make. I know I say that about a lot of recipes on here, but y’all. These cookies are easily one of the best things I’ve ever made. Not even kidding. Even my family, who is usually apathetic about my desserts*, devoured these in no time flat.

*not apathetic in that they think my desserts suck, but more like, they see desserts every day that they’re disenchanted nowadays. Just clarifying! 

This recipe has a couple of fundamental changes to it. First, I use brown butter in this recipe. If you’ve never baked with brown butter before, you must run to the kitchen and make it asap. Brown butter is life-changing! It imparts such a wonderful depth of flavor and nuttiness to whatever it’s made with. The only thing I should say is that you must watch your brown butter carefully while you make it to ensure it doesn’t burn, and you must use real butter, not margarine, in order for it to work.

So brown your butter and cool it for a little bit. Then prepare your dough and refrigerate the whole shebang to set for at least 4 hours, preferably overnight. I know, I know. The whole chilling process cramps your style. I get it. But it is absolutely imperative that you chill the dough or else the cookies will be flat, crispy saucers on the sheet and then you’ll complain and then I’ll have to treat you like a child and ask you if you chilled your dough. So just cut out the whole middle man and chill it, please?

These Thick & Chewy Caramel-Filled Chocolate Chip Cookies are some of the BEST cookies I've ever made! Buttery, nutty, chewy and soft with a gooey caramel center and rich chocolate pockets. So easy and amazing! While your oven preheats, let the dough come close to room temperature to take the chill off. Then use a big ol’ cookie scoop to get yourself a little dough ball which you’ll fill with a chocolate-caramel candy. For these cookies, I used Dove Caramel Candies because they are flatter and bigger than say, Rolos. You can use whatever kind of chocolaty caramel candy you want, as long as it’s soft and not like, those granny caramel hard candies you get at the bank.

Bake it all up and voila, you have easily one of the best cookie recipes at your fingertips. You’re welcome!

These Thick & Chewy Caramel-Filled Chocolate Chip Cookies are some of the BEST cookies I've ever made! Buttery, nutty, chewy and soft with a gooey caramel center and rich chocolate pockets. So easy and amazing!

5.0 from 3 reviews
Thick & Chewy Brown Butter Caramel-Filled Chocolate Chip Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24-26
 
These Brown Butter Caramel-Filled Chocolate Chip Cookies are my FAVORITE cookie recipe! Buttery, nutty, thick, soft and chewy and filled with gooey caramel and chocolate. You'll love this recipe!
Ingredients
  • 2 sticks (1 cup) butter (salted or unsalted; if using salted, omit salt from recipe)
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • 1 egg + 1 egg yolk
  • 1 Tbsp vanilla extract
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp cornstarch
  • 2 cups all-purpose flour
  • 1 cup semi-sweet chocolate chips
  • 24-26 caramel-filled chocolate candies (I used Dove Chocolates), unwrapped
Instructions
  1. In a medium saucepan, add the butter over medium-low heat. Melt the butter, stirring occasionally, until smooth and melted. The butter will start to bubble up and foam, so continue to stir it. Eventually the butter will become darker in color and smell slightly nutty. Stir and cook until amber in color and immediately remove from the heat. Do NOT over-cook! It burns quickly, so keep an eye on it. Cool the butter completely.
  2. In the bowl of a stand mixer, combine the browned butter (including the brown bits in the pan!), brown sugar and sugar and beat with the paddle attachment for about 1 minute or until creamy. Add in the egg, egg yolk and vanilla and beat well. Lastly, add in the baking soda, salt, cornstarch and flour until a soft dough forms. Stir in the chocolate chips.
  3. Cover and refrigerate the dough for AT LEAST 4 hours, preferably overnight. This is mandatory.
  4. Preheat oven to 350 degrees F. Let the dough sit out on the counter while the oven preheats, just so it comes closer to room temperature and isn't so cold. Line 2 baking sheets with parchment paper or silicone liners.
  5. Using a 2-Tablespoon-sized cookie dough scoop, scoop out a ball of cookie dough. Flatten it slightly in the palm of your hand and place one Dove chocolate (or whatever caramel-filled chocolate candy you're using) in the middle. Use your hands to wrap the cookie dough around the chocolate candy. Place on the baking sheet 2" apart.
  6. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cool on the baking sheets.

These Thick & Chewy Caramel-Filled Chocolate Chip Cookies are some of the BEST cookies I've ever made! Buttery, nutty, chewy and soft with a gooey caramel center and rich chocolate pockets. So easy and amazing! Buttery, nutty, gooey and rich, these cookies are unforgettable and a must-make on your baking list!

These Thick & Chewy Caramel-Filled Chocolate Chip Cookies are some of the BEST cookies I've ever made! Buttery, nutty, chewy and soft with a gooey caramel center and rich chocolate pockets. So easy and amazing! Have a super sweet day!

xo, Hayley

*this post contains affiliate links. Thanks for supporting the brands that keep my blog alive!

Energy Cookies

These Energy Cookies are fabulous! Chock full of peanut butter, oats, almonds, dark chocolate and flax seed, they're packed with antioxidants, protein and fiber... and they taste amazing!

Labor Day is nearly here, and there are so many directions your holiday could take! Whether you’re taking the boat out to the nearest body of water, throwing a pool party with your kiddos and friends, or taking on the mall for a marathon shopping spree, Labor Day is generally a pretty active day if you think about it! Sure, there’s a lot of lounging around (preferably on said boat with a fruity drink?) but for the most part, people are doing something active. After all, Labor Day usually signifies the end of summer, just before school starts back up again. Why not do something fun?!

If you ask me, I’ll be in the air-conditioning catching up on a juicy novel – that is my idea of a good time! But if you are like most people and prefer to do something fun and active, you may need some kind of pick-me-up in between butterfly strokes or snagging killer deals at the mall. Something that will curb your appetite before someone fires up the grill, or before you finally cave and eat the mall pretzel. Something that’s portable, bite-sized and easy to eat on the go. Something like these Energy Cookies!

These Energy Cookies get their name because they’re packed with good-for-you ingredients that ramp your body up with energy, nutrients and even Omega-3s!

These Energy Cookies are fabulous! Chock full of peanut butter, oats, almonds, dark chocolate and flax seed, they're packed with antioxidants, protein and fiber... and they taste amazing! First, these cookies start with Krusteaz Brown Sugar & Oatmeal Cookie Mix for a hearty base. Next, we add in creamy peanut butter for protein which keeps you fuller longer. I also added in coconut oil – a healthy saturated fat – in place of the butter in this recipe. And to spike it with healthful ingredients, I added dark chocolate (rich in antioxidants), almonds (for protein and fiber), and ground flaxseed, which is the richest source of Omega-3 fatty acids (vital for energy production, brain function, and strengthening immunity, to name a few!).

All in all, these Energy Cookies are good tasting and good for you, too! Crunchy, soft, chewy and packed with gooey chocolate, it’s almost hard to believe they’re good for you. But once you snack on one (or two!) and finish your Labor Day festivities, you’ll see just how energizing they are!

Ready to munch on these babies!? Get the recipe for ENERGY COOKIES!

These Energy Cookies are fabulous! Chock full of peanut butter, oats, almonds, dark chocolate and flax seed, they're packed with antioxidants, protein and fiber... and they taste amazing! xo, Hayley

In the interest of full disclosure, I am a proud brand ambassador for Krusteaz. I was compensated for this post as part of our partnership, but all opinions are 100% my own. Thank you for supporting the brands that keep my site going!

The Best Soft & Chewy Pumpkin Snickerdoodles

These Soft & Chewy Pumpkin Snickerdoodles are the BEST snickerdoodles I've had! Crisp outer edges with soft, chewy and fluffy centers and pure pumpkin spice flavor. Easy, effortless and PERFECT! Attention, pumpkin fans! These Soft & Chewy Pumpkin Snickerdoodles are the best I’ve ever had! Crisp edges, soft and fluffy centers and a warm, aromatic pumpkin flavor throughout!

So I did a thing.

I posted my first pumpkin recipe in August. Mid-August. TODAY. #sorrynotsorry

To be honest, I’m over this whole summer business. I am beyond ready for fall!

Nothing makes me happier than fall and winter. My two favorite seasons for sure. There’s something about wearing the first jacket of the season, pulling on your boots and traipsing through red and orange leaves that makes me feel giddy inside.

And of course, there’s the influx of everything pumpkin spice. Is there anything they haven’t pumpkin spiced? I don’t think so.

So in the spirit of things (and because I do not bode well in this wretched heat), I am posting my first pumpkin recipe today. And I don’t wanna hear about how it’s still summer!know it’s still summer – I went to and graduated from school, thank you – I am aware of my seasons. BUT I am also eager to wear my army green anorak and Doc Martens so LETMEHAVEMYMOMENT.

If you are clutching your bikini in mock horror that I’m posting a pumpkin recipe before Labor Day, bookmark this recipe for a breezy day in September when you feel like succumbing to the pumpkin spice trend. Otherwise, let us pumpkin fanatics have our moment 🙂

So yeah – these snickerdoodles. They’re awesome, I tell ya! Loaded with tons of pumpkin spice flavor, with crisp outer edges and soft and fluffy chewy centers, they’re pretty much perfect. You could totally throw in some chopped pecans or even white chocolate chips for added adornments, but I love them straightforward with cinnamon sugar. Is there anything better?

These Soft & Chewy Pumpkin Snickerdoodles are the BEST snickerdoodles I've had! Crisp outer edges with soft, chewy and fluffy centers and pure pumpkin spice flavor. Easy, effortless and PERFECT! A few notes about this recipe…

  1. This recipe does not have any eggs in it. Eggs are known for adding extra fluff to some cookie recipes, and I didn’t want to make cakey snickerdoodles. So, I eliminated the egg.
  2. Use as much or as little pumpkin pie spice as you’d like. Since we’re only using pumpkin puree, I like beefing these cookies up with as much spice as possible.
  3. Chilling the dough is paramount because we start the dough base with melted butter. Melted butter, as opposed to softened butter, helps give the cookies a chewy texture with crisp edges and eliminates any cakey texture the cookies may adopt had we started with softened butter.

Now if you’ll excuse me, I have an anorak to try on.

These Soft & Chewy Pumpkin Snickerdoodles are the BEST snickerdoodles I've had! Crisp outer edges with soft, chewy and fluffy centers and pure pumpkin spice flavor. Easy, effortless and PERFECT! *adapted from my Ultimate Chocolate Chip Cookies recipe

2.0 from 1 reviews
The Best Soft & Chewy Pumpkin Snickerdoodles
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These Pumpkin Snickerdoodles truly are the BEST! Soft and chewy with crisp edges and pure pumpkin spice flavor. A must-make for fall... or whenever your pumpkin craving strikes!
Ingredients
  • ½ cup (1 stick) butter, melted
  • ¾ cup sugar
  • ¼ cup brown sugar
  • 1 tsp vanilla extract
  • ¼ cup pumpkin puree (NOT pumpkin pie filling!)
  • 1 tsp cinnamon
  • 1-2 tsp pumpkin pie spice (depending on how spicy you like them)
  • 2 tsp cornstarch
  • 1 tsp soda
  • 2 cups all-purpose flour
  • FOR ROLLING:
  • ½ cup sugar
  • 3 tsp cinnamon
Instructions
  1. In the bowl of a stand mixer, combine the melted butter, sugar and brown sugar with the paddle attachment. Cream for about 30 seconds or until combined. Add in the vanilla and pumpkin and beat to combine. Lastly, add in the cinnamon, pumpkin pie spice, cornstarch, baking soda and flour and beat gently until a soft dough forms.
  2. Refrigerate the dough, covered, for at least 2 hours or until sufficiently chilled. Chilling is mandatory.
  3. Preheat oven to 350 degrees F. In a small bowl, whisk together the sugar and cinnamon. Drop rounded Tablespoon-sized balls of dough into the cinnamon sugar mixture and toss to coat. Place 1-2" apart on a silicone or parchment lined baking sheet.
  4. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cool completely on the sheets before dusting with any remaining cinnamon sugar topping.

These Soft & Chewy Pumpkin Snickerdoodles are the BEST snickerdoodles I've had! Crisp outer edges with soft, chewy and fluffy centers and pure pumpkin spice flavor. Easy, effortless and PERFECT! These cookies are so plush and fabulous, and I cannot wait for you to try them!

These Soft & Chewy Pumpkin Snickerdoodles are the BEST snickerdoodles I've had! Crisp outer edges with soft, chewy and fluffy centers and pure pumpkin spice flavor. Easy, effortless and PERFECT! Have a super sweet day!

xo, Hayley

Triple Chip Cookie Cake

This Triple Chip Cookie Cake is for serious cookie lovers only! A buttery brown sugar & vanilla cookie packed with dark chocolate, semi-sweet chocolate & white chocolate and topped with a creamy chocolate frosting! Easy and effortless! It’s MONDAY, so how about we celebrate with this Triple Chip Cookie Cake!? Loaded with white chocolate, semi-sweet chocolate and dark chocolate chips and topped with a buttery chocolate frosting, it’s perfect for any chocolate chip cookie lover!

So I’ll get straight to the point today: if you like pina coladas – I mean – if you like chocolate chip cookies, you absolutely must make this cookie cake! It’s soft, chewy, and filled with triple the chips!

The days of eating cookies with a single chip are long gone. It’s 2016 – up your cookie game!

Allow me to break down the anatomy of this amazing cookie cake:

This is the same recipe as my Ultimate Chocolate Chip Cookies except with a few little tweaks. It’s just like your usual chocolate chip cookie recipe – butter, sugars, vanilla, eggs, flour – and with a couple little differences that make it amazing. Things like: adding an extra egg yolk for moisture and richness. Adding in cornstarch to make these fluffy and chewy without being cakey. And of course, triple the chips, DUH.

For this cookie cake, I love using Guittard Chocolate Chips. It’s local to Sacramento (it’s made in the Bay Area of California) and I find that when you’re making a chocolate chip-based recipe, why not splurge for the highest quality chocolate chip you can find? I prefer Guittard, but if you can’t find it, I also love Ghirardelli!

Blend everything together and stir in your chips, then press it into the greased pan. For this, I used a greased round springform pan, but you can absolutely use a round pie pan if you don’t have a springform pan!

Once it’s baked, golden and utterly perfect, you’ll ramp it up a notch with a glossy and rich chocolate frosting and a little sprinkling of miniature chocolate chips.

This Triple Chip Cookie Cake is for serious cookie lovers only! A buttery brown sugar & vanilla cookie packed with dark chocolate, semi-sweet chocolate & white chocolate and topped with a creamy chocolate frosting! Easy and effortless! And voila! All that’s stopping you from face-planting a gigantic cookie is willpower. Or if you’re like me, you’ll just face-plant it anyway because willpower is not in your vocabulary.

Now who’s ready to face-plant?

This Triple Chip Cookie Cake is for serious cookie lovers only! A buttery brown sugar & vanilla cookie packed with dark chocolate, semi-sweet chocolate & white chocolate and topped with a creamy chocolate frosting! Easy and effortless!

5.0 from 2 reviews
Triple Chip Cookie Cake
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This Triple Chip Cookie Cake is so delicious, moist and chewy and PACKED with triple the chocolate chips!
Ingredients
  • ¾ cup butter, at room temperature
  • 1 cup brown sugar
  • ½ cup sugar
  • 1 egg + 1 egg yolk
  • 1 Tbsp vanilla extract
  • ½ tsp salt
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • 2 cups all-purpose flour
  • ½ cup semi-sweet chocolate chips (I like Guittard, but Ghirardelli works too!)
  • ½ cup dark chocolate chips
  • ½ cup white chocolate chips
  • FOR FROSTING & TOPPING:
  • ¼ cup butter, at room temperature
  • 3 Tbsp cocoa powder
  • 1 tsp vanilla extract
  • 2-3 Tbsp heavy cream or milk
  • 1 cup powdered sugar
  • Miniature chocolate chips, for garnishing
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9" springform pan with cooking spray and set aside.
  2. In the bowl of a stand mixer, cream together the butter, brown sugar and sugar until blended, about 1 minute. Add in the egg, egg yolk and vanilla and beat until combined. Lastly, add in the salt, baking soda, cornstarch and flour and beat until a soft dough has formed. Fold in the chocolate chips.
  3. Press the mixture into the prepared pan in an even layer. Bake for approx. 20-25 minutes or until the top is light golden brown and the center appears mostly set. If it's still gooey looking, that's okay - you do not want to over bake. But if it's sloshing around in the pan, bake it for another 5-10 minutes if needed. Cool in the pan completely, then gently release the cookie cake from the pan.
  4. To make the frosting, in a large bowl, beat together the butter, cocoa powder and vanilla until smooth. Add in the powdered sugar and cream and beat until smooth and creamy. Pipe around the perimeter of the cookie cake and immediately top with a sprinkling of mini chocolate chips or chocolate sprinkles. Serve!

This Triple Chip Cookie Cake is for serious cookie lovers only! A buttery brown sugar & vanilla cookie packed with dark chocolate, semi-sweet chocolate & white chocolate and topped with a creamy chocolate frosting! Easy and effortless! Gooey, chocolaty, soft and chewy, this cookie cake is for serious chocolate chip cookie fans only!

This Triple Chip Cookie Cake is for serious cookie lovers only! A buttery brown sugar & vanilla cookie packed with dark chocolate, semi-sweet chocolate & white chocolate and topped with a creamy chocolate frosting! Easy and effortless! Have a super sweet day!

xo, Hayley

Salted Ganache Cookie Cups

These Salted Ganache Cookie Cups are a 3-ingredient wonder! Chewy chocolate chip cookie cups are filled with a rich and gooey ganache and topped with sea salt. So easy, so impressive! I am SO GLAD it’s Friday!

Usually the days blur together since I work at home, sometimes never changing out of my pajamas from the night before. Sorry, I know that’s not the image some of you probably had of me, all glammed up all day every day, dressed to the nines, but it’s the truth. #YogaPantsForLife

But this week was an exceptionally busy one. For one, I kicked off my week-long cookbook giveaway! (Have you entered!? You should!). I also kicked off an Instagram-only cookbook giveaway (which you should enter, too!). Then I had an interview (!!) with the local paper in which I was interviewed about my book. This was awesome in every sense of the word, and I was/am so excited to see my goofy face in print.

…But it also meant cleaning ALL THE THINGS to make my house look less sordid than it does on a daily basis. Okay, ‘sordid’ is a bit dramatic. Unkempt? Bedraggled? What’s the term for haven’t-vacuumed-in-weeks? Lazy? That’s the one.

So I spent days scrubbing baseboards, dusting every single one of my props, making my desk look like a desk and not a floating vessel that holds every paper in existence, and obviously, baking. Lots of baking.

Now that the interview is over (and I eagerly await to see my mug in print!), I can go back to letting the house chores fall to the wayside (sorry, Mom) and continue wearing yoga pants all day long. But man, my house does look nice, so there’s that.

ANYWHO, the long-winded point of this is that I’m pooped and ready for the weekend! It’s over 100 degrees here in Sacramento and I just cannot handle one more minute of it, so I’m spending any free time researching moving to Antarctica because it doesn’t feel like Satan’s armpit in the summertime. Also, penguin neighbors. Always a plus.

These Salted Ganache Cookie Cups are a 3-ingredient wonder! Chewy chocolate chip cookie cups are filled with a rich and gooey ganache and topped with sea salt. So easy, so impressive! SO long story short (or, long – sorry), here’s the recipe for the day! These poppable little devils are Salted Ganache Cookie Cups and man, are they fantastic! Little chewy chocolate chip cookie cups filled with creamy, rich chocolate ganache and sprinkled with a little sea salt action. Chewy, gooey, exceptional!

And goes great with weekends, FYI.

These Salted Ganache Cookie Cups are a 3-ingredient wonder! Chewy chocolate chip cookie cups are filled with a rich and gooey ganache and topped with sea salt. So easy, so impressive!

5.0 from 1 reviews
Salted Ganache Cookie Cups
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These petite Salted Ganache Cookie Cups are amazing! Chewy, gooey and rich with a little delightful salty bite. And only 3 ingredients!
Ingredients
  • 1 pkg (24-count) refrigerated chocolate chip cookie dough
  • ¾ cup semi-sweet chocolate chips
  • ⅓ cup heavy whipping cream
  • Sea salt
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 24-cavity miniature muffin pan with cooking spray. Place one ball of cookie dough into each muffin cup. Using your fingers, gently press it into the cup.
  2. Bake the cookie cups for approx. 8-10 minutes or until golden brown, slightly crisp edges and the centers look just about set. Do not over bake. Cool in the pan for about 10 minutes.
  3. After they've briefly cooled, use the handle of a wooden spoon to make indentations in the center of each cookie cup, careful not to puncture all the way through. Allow the cookie cups to cool completely, then gently pop them out of the muffin tin and place on a wire rack.
  4. In a large bowl, combine the chocolate chips and heavy cream. Microwave on HIGH power for about 25 seconds. Stir, then microwave again for another 20 seconds. Stir until smooth and glossy.
  5. Evenly distribute the chocolate ganache into each cookie cup. Sprinkle with sea salt. Serve immediately, or let set.

These Salted Ganache Cookie Cups are a 3-ingredient wonder! Chewy chocolate chip cookie cups are filled with a rich and gooey ganache and topped with sea salt. So easy, so impressive! I am absolutely in love with the outrageously gooey chocolate ganache filling! The salt on top really deepens that rich chocolate flavor. If you prefer a stronger chocolate, use dark chocolate chips or bittersweet chocolate chips instead!

These Salted Ganache Cookie Cups are a 3-ingredient wonder! Chewy chocolate chip cookie cups are filled with a rich and gooey ganache and topped with sea salt. So easy, so impressive! Have a super sweet weekend!

xo, Hayley

The Best Lofthouse Sugar Cookie Bars

These Lofthouse Sugar Cookie Bars are the BEST ever! Soft and chewy with a fluffy interior, they have a thick vanilla buttercream and plenty of sprinkles! So easy, so fun! These truly are the BEST Lofthouse Sugar Cookie Bars you’ll eat!

I know, I know – two sprinkle-filled treats in one week? But I can’t help myself. Sprinkles make my soul sing. They are my spirit animal. And I require them on pretty much every dessert.

Cookies are no exception!

So some of you know that I have a desserts-themed tattoo leg sleeve. I’ve got pretzels, cake, ice cream, a gumball machine, donuts, candy hearts, lollipops… and the like. It’s adorable, and I love it because it’s so me. Bright, fun, loud and covered with sprinkles. Plus, it’s a fun representation of what I do for a living – bake!

But I did not think about the commentary I’d be receiving when people saw my tattoo – not that it would have changed anything, or that I regret my tattoos (not the case!).

It usually starts with being leered at by strange men while I’m minding my own business. As I walk past, a craggy older dude will say, “you look delicious!” and lick his lips while he looks at my leg like it’s a greasy chicken leg.

Or creepy dudes will ask, “what flavor is your cupcake?” with one of those gross “heh heh” at the end.

And I just do the tight-lipped, half-hearted half-smile and just continue along my merry way, wishing I could disappear into thin air or spontaneously combust.

I also get women making the same comments, but lemme tell you – it’s a lot cuter coming from a little old lady or a kid than it is from a grease-ball dude.

Do the comments come with the territory? Yes and no. I don’t deserve to be cat-called, but I am. Do they spark conversation? Sure! Are some people socially awkward or bad at communicating? Most definitely. Do I hold a grudge? No. In fact, most of the time I find it funny or amusing. Hell, it’s the closest kind of male attention I’ve received since my last boyfriend… three years ago. Even if it does come from a strange older fellow in the local antique shop.

Moral of the story: if you’re a man, maybe think twice about what you’re going to say to a woman with desserts on her leg. Just think about it is all I’m asking! If nothing else, I’ll give you a tight-lipped smile and work on that whole spontaneous combustion thing as I walk away.

ANYWAY, let’s talk about these sweet-as-sugar Lofthouse Sugar Cookie Bars. They taste pretty darn identical to the store-bought Lofthouse Sugar Cookies you find at the market. Pillowy soft with a light texture and a thick slathering of buttercream frosting, these have the same texture and flavor but in an easy bar form! (Yay for not having to cut out cookies!)

These Lofthouse Sugar Cookie Bars are the BEST ever! Soft and chewy with a fluffy interior, they have a thick vanilla buttercream and plenty of sprinkles! So easy, so fun! Best part is, these are totally versatile! Change up the food coloring to match your local sports team’s colors, your kiddo’s favorite color, or colors for upcoming holidays (green for Christmas or orange for Halloween would be particularly cute!). You can also add different flavorings to the cookie dough or frosting, such as orange, almond, lemon, or even mint!

And whatever you do, don’t forget the sprinkles!

These Lofthouse Sugar Cookie Bars are the BEST ever! Soft and chewy with a fluffy interior, they have a thick vanilla buttercream and plenty of sprinkles! So easy, so fun! *adapted from here

5.0 from 2 reviews
The Best Lofthouse Sugar Cookie Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These Lofthouse Sugar Cookie Bars are truly the BEST ever! Soft, pillowy and airy with a thick buttercream frosting and plenty of sprinkles!
Ingredients
  • FOR SUGAR COOKIE BARS:
  • 1 cup (2 sticks) butter, softened to room temperature
  • 1 (8 oz) pkg cream cheese, softened to room temperature
  • 1 cup sugar
  • ½ cup powdered sugar
  • 1 egg
  • 1 Tbsp vanilla extract
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 2 & ½ cups all-purpose flour
  • FOR BUTTERCREAM FROSTING:
  • ¾ cup butter, softened to room temperature
  • 1 Tbsp vanilla extract
  • ¼ cup heavy cream or milk
  • 3 cups powdered sugar
  • ¼ tsp salt
  • 2-4 drops liquid food coloring (I used pink)
  • Sprinkles
Instructions
  1. Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the foil over the edges of the pan. Spray the foil liberally with cooking spray; set aside.
  2. In the bowl of a stand mixer, cream together the butter & cream cheese until creamy, about 1 minute. Beat in the sugar, powdered sugar and vanilla, followed by the egg. Lastly, beat in the salt, baking soda, baking powder and flour until combined. Press the dough into the prepared pan in an even layer.
  3. Bake the bars for about 20 minutes or until the top is light golden brown and the center is set. Cool completely.
  4. In the bowl of a stand mixer, beat together the butter, cream and vanilla until combined. Beat in the powdered sugar, about 1 cup at a time, until frosting is light and fluffy. Beat in the food coloring.
  5. Spread the frosting in an even layer over the bars and sprinkle liberally with sprinkles. Let set about 1 hour in the fridge before cutting into bars.

These Lofthouse Sugar Cookie Bars are the BEST ever! Soft and chewy with a fluffy interior, they have a thick vanilla buttercream and plenty of sprinkles! So easy, so fun! Thick, fluffy, soft & chewy with a buttery sugar cookie base and a sweet buttercream, these bars are such a hit wherever you take them!

These Lofthouse Sugar Cookie Bars are the BEST ever! Soft and chewy with a fluffy interior, they have a thick vanilla buttercream and plenty of sprinkles! So easy, so fun! Have a super sweet day!

xo, Hayley

 

The Ultimate Peanut Butter Cookies

These Ultimate Peanut Butter Cookies are for serious PB lovers only! Soft & chewy peanut butter cookie topped with a creamy peanut butter frosting and peanut butter cups. So easy, so impressive, so addicting! These Ultimate Peanut Butter Cookies are perfect for any PB lover – packed with peanut butter chips, Reese’s Pieces and covered in a creamy peanut butter frosting with peanut butter cups, they truly are the ULTIMATE!

So I experienced a first a couple days ago.

And in retrospect, I’m kind of surprised this *was* a first, but whatever.

I was part of a Good Neighbors group on Facebook for my city. I’m sure your city or town has one, too. It’s basically a collective group where people come together to complain about teenagers running traffic stops or advertising lemonade stands or upcoming church events. You know, the usual.

Well, I’d been seeing a LOT of people advertising about upcoming events – some that were heads-up, but some that were functions in which they would strongly encourage you to donate or help support the cause or whatever. So I thought, I have an upcoming book signing, so I’ll post it here!

I told the neighbors about my book signing, told them there would be treats, and to stop by and say hi! Never mentioning A) buy my book, B) PLEASE buy my book, C) BUY MY BOOK OR MY FACE WILL HAUNT YOUR DREAMS, or D) any of the above. Just a friendly ‘would love to meet you, so stop by, grab some treats, and say hi!’

Cool, right?

WRONG.

Because then just like that, I was straight-up BANNED from the group. BANNED. You’d think I put a voodoo hex on all of the members of my city or screamed obscenities or said something controversial. Nope. I advertised my book signing. (And FYI, my book is not a voodoo hex/obscenity-filled/controversial book either, in case you were wondering).

So yeah, that’s the story of how I was banned from somewhere. And I didn’t even do anything to deserve it! The vigilante in me is screaming injustice, but truth be told, some of the people in my community are stinkers (and that’s the non-obscenity I’m choosing) and I didn’t really enjoy communicating with them or find anything beneficial about the group. So it’s probably a good thing.

But man, had I known I was going to be banned, I would have left with a bang and said something wild and confusing like, “THE GOATS TOLD ME TO DO IT” or “DON’T TRUST THE MAN IN THE YELLOW SHIRT” or “I SPOKE WITH YOUR DOG AND HE IS GOING TO EAT YOU IN TWENTY FORTNIGHTS” or “THE LOCAL STARBUCKS RAN OUT OF COFFEE FOREVER” or something.

Anyway, their loss – because I used to give away my treats to the members of the group! Now they’ll never know what treats I’m cooking up, and now I have eleventy million of these Ultimate Peanut Butter Cookies.

These Ultimate Peanut Butter Cookies are for serious PB lovers only! Soft & chewy peanut butter cookie topped with a creamy peanut butter frosting and peanut butter cups. So easy, so impressive, so addicting! These cookies came to me in a dream (well, from insomnia, anyway) and I knew I had to make them immediately. They’re a peanut butter pudding cookie base that’s stuffed to the gills with peanut butter chips and Reese’s Pieces. Then I slathered on a creamy and decadent peanut butter frosting and topped that nonsense with chopped Reese’s Peanut Butter Cups. Don’t blame me; blame the goats.

Make them so we’ll be part of our own special group!

These Ultimate Peanut Butter Cookies are for serious PB lovers only! Soft & chewy peanut butter cookie topped with a creamy peanut butter frosting and peanut butter cups. So easy, so impressive, so addicting!

5.0 from 2 reviews
The Ultimate Peanut Butter Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
These ULTIMATE Peanut Butter Cookies are outrageously decadent and delicious! A peanut butter pudding cookie is filled with Reese's Pieces and PB chips, then topped with a peanut butter frosting and PB cups.
Ingredients
  • FOR COOKIES:
  • ½ cup butter, softened to room temperature
  • ¼ cup creamy peanut butter
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 1 egg + 1 egg yolk
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 (3.4 oz) pkg INSTANT vanilla pudding mix (just the dry mix)
  • 2 cups all-purpose flour
  • ¾ cup Reese's Mini Pieces
  • ¾ cup peanut butter chips
  • FOR FROSTING:
  • ¾ cup butter, softened to room temperature
  • ¼ cup creamy peanut butter
  • 1 tsp vanilla extract
  • 2 cups powdered sugar
  • 2 cups chopped Reese's Mini Peanut Butter Cups
Instructions
  1. Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or parchment paper and set aside.
  2. In the bowl of a stand mixer, cream together the butter, peanut butter, brown sugar & sugar with the paddle attachment until creamy, about 1 minute. Add in the egg, egg yolk, and vanilla and beat to combine. Lastly, add in the baking soda, dry pudding mix and flour and beat until a soft dough has formed. Fold in the Reese's Mini Pieces and peanut butter chips.
  3. Drop the dough into heaping Tablespoonfuls onto the baking sheets, about 1-2" apart. Bake for approx. 8-10 minutes, rotating the pans halfway through baking time to ensure even cooking. Once the cookies come out, gently press down on them slightly with the bottom of a drinking glass. Cool on the racks completely.
  4. To make the frosting: in the bowl of a stand mixer, beat together the butter, peanut butter and vanilla until smooth, about 1 minute. Add in the powdered sugar one cup at a time, until frosting is spreadable and smooth.
  5. Spread a heaping Tablespoonful or so (more or less to suit your tastes) of the frosting onto the cooled cookies. Top with a heaping Tablespoonful of chopped Reese's PB Cups.

These Ultimate Peanut Butter Cookies are for serious PB lovers only! Soft & chewy peanut butter cookie topped with a creamy peanut butter frosting and peanut butter cups. So easy, so impressive, so addicting! Soft & chewy cookies with plenty of Reese’s candy topped with a silky peanut butter frosting and gooey peanut butter cups… could it GET any better?! (The answer is no).

These Ultimate Peanut Butter Cookies are for serious PB lovers only! Soft & chewy peanut butter cookie topped with a creamy peanut butter frosting and peanut butter cups. So easy, so impressive, so addicting! Have a super sweet day!

xo, Hayley

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