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OVER THE TOP REESE’S COOKIES

THERE TRULY ARE NO WORDS FOR THESE COOKIES. THEY ARE NOTHING SHORT OF PERFECT! MAKE SOME TODAY!!!
OVER THE TOP REESE’S COOKIES

Over the Top Reese’s Peanut Butter Cookies

  • 3/4 cup butter, soft
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup SKIPPY peanut butter
  • 2 large eggs
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 cups flour
  • 1 1/2 cup milk chocolate chips
  • 32 mini Reese’s peanut butter cups, each cut into 4 pieces



  1. Mix the ingredients down to the vanilla. Add soda, salt, and flour. Fold in chocolate chips.
  2. Using and ice cream scoop, scoop dough (these are big cookies).
    Place 6 scoops of dough on ungreased cookie sheet. Use your hand and
    slightly flatten each scoop of dough. Cook for 12 minutes at 350.
  3. Remove cookies from oven and lightly press 8 cut up pieces of the
    Reese’s peanut butter cups over the top of each cookie. Return to oven
    for 2 more minutes. Cool on baking sheet 2 minutes before placing on
    cooling rack. Makes 18 cookies.
  4. ADAPTED FROM REAL MOM KITCHEN

PEANUT BUTTER CHEESECAKE BROWNIES….A DOUBLE DECKER!













PREHEAT OVEN 350 AND LINE 9X 13 PAN WITH NONSTICK FOIL.

BROWNIE LAYER:
1.  IN MICROWAVE MELT:
3/4 CUP BUTTER AND 6 OUNCES DARK CHOCOLATE CHIPS UNTIL SMOOTH.


2.  STIR IN:
1 1/2 CUPS SUGAR AND 1/2 CUP LIGHT BROWN SUGAR.


3.  ADD 3 EGGS AND 1 TSP. VANILLA.


4. FOLD IN 1 CUP FLOUR AND POUR INTO PAN. SET ASIDE.

5.  TOP WITH 3/4 CUP SEMISWEET CHOC CHIPS 



CHEESECAKE LAYER:

ELECTRIC MIX:
8 OUNCES SOFT CREAM CHEESE
1/4 CUP BUTTER

ADD: 1 EGG AND 1/2 CUP SUGAR
ADD: 1/2 TSP SALT, 1/2 TSP. VANILLA AND 1 CUP CREAMY PEANUT BUTTER UNTIL SMOOTH.  POUR OVER THE BROWNIE BATTER AND SMOOTH WITH A SPATULA.  BAKE APPROX 40 MINUTES AND LET COOL.  CHILL UNTIL FIRM AND CUT INTO BARS.  TOP WITH DRIZZLED MELTED CHOCOLATE AND PB CUPS, IF DESIRED!


ADAPTED FROM PEANUT BUTTER COMFORT

PEANUT BUTTER TRUFFLE & CHOCOLATE GLAZED BROWNIES

WELCOME TO ANOTHER MONTH OF 2 SWEETIE PIES!!  I LOVE THIS DAY!  MY BLOGGING BUDDY LIZZY (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER’S BLOG AND SURPRISE EACH OTHER…AND YOU-WITH WHAT WE MADE!!! 

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This month I made Lizzy’s Brownies with a layer of peanut butter on top top and then a chocolate glaze! Yum!  I had to use a glaze instead of Lizzy’s ganache because I was out of shortening! Enjoy-this is one winning brownie! Be sure to add it to your holiday baking list!!!!

1 cup butter
2 cups sugar
3 eggs
1 tablespoon vanilla
2/3 cup cocoa powder
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
 

Peanut Butter Filling:
1/2 cup butter, at room temperature
1/2 cup creamy peanut butter
2 cups powdered sugar
2-3 teaspoons milk
 

Glaze Topping:
12 ounces chocolate chips
1 cup butter
1 Tablespoon light corn syrup

Instructions
Preheat oven to 350º. Put a long piece of non-stick foil in the bottom of a 9 x 13 inch pan, fitting so it covers the bottom of pan, the two shorter sides, plus has some overhang on each side for easy removal. 

In a large microwave safe bowl, melt the 1 cup butter in the microwave. Mix in sugar, then eggs and vanilla. Sift the cocoa powder into the egg mixture, along with the salt and baking powder. Mix well. Add flour and mix till just combined. Scrape into prepared pan and smooth top.
Bake for about 25-30 minutes. Cool completely.
 

While the brownies are cooling, mix together filling ingredients. Beat until smooth adding the extra teaspoon of milk if needed. Mixture should be spreadable. Spread filling evenly over cooled brownies. Chill for at least 30 minutes.

While the filling is cooling, make glaze by melting the chocolate chips and butter gently in the microwave. Stop and stir at 30 second increments, till melted and smooth. Cool to 90 degrees and then pour over the peanut butter layer spreading with an offset spatula.  Let set on the counter at room temp for an hour and then return to refrigerator to chill before cutting into bars.  Add a chocolate drizzle on top if desired, using melted chocolate chips.