Peanut Butter-White Chocolate-Pretzel Cookies

My big kid turned 8 this past May - and in our church, that is the magic age that you enter the Scouting program! Unfortunately for him, though, it was also the last month they had any activities before breaking for the summer. Bummer! Just missed it! He did, however, get the chance to be a part of Scout day camp over the summer where he passed off several 'things' (I'm still a brand new Scout mom - I don't know all the words yet! LOL). So when we had out kick-off pack meeting at the end of August he was able to receive a couple of belt loops & his Bobcat patch! Woo hoo! I was asked to bring cookies to the meeting so I made 2 different kinds. My Cranberry Double Chip Cookies and these ... Peanut Butter White Chocolate Pretzel Cookies! That name sure is a mouthful. And these cookies are sooooooooooooooo fantastic!!! Check 'em out!

Here's my big kid in his shiny new uniform!


And him pinning the "thanks for helping, Mom" Bobcat pin on me.


OK! And now on to the cookies!
You'll need:


Peanut butter, butter, egg, brown sugar, white sugar, vanilla, flour, salt, baking soda, white chocolate chips & pretzels.

Cream together your butter & sugars in a mixing bowl.


In a small bowl combine 1 cup of the white chips with 2 tablespoons of peanut butter.


Melt them in the microwave, 30 seconds at a time, stirring well each interval. Be careful to NOT burn your chips!

Add melted white chocolate/peanut butter mixture into your butter/sugar mixture in the mixing bowl. Mix well.


Now add in your flour, salt & soda. The responsible thing to do is mix them in a separate bowl first. Nobody loves biting into a clump of baking soda. But I usually just gently sprinkle the salt & soda all over the surface as the mixer is going & let them get mixed in well that way - then add the flour.


While that is combining throw your pretzels into a little baggie & break them into bits. If you've got little kids at home they would probably love to help with this part!

Stir in the remaining chips & pretzel bits.


I use my 'medium scoop' (measures 2 tablespoons) to drop them onto a cookie sheet. Then use your fingers & gently press them to about 1/2-inch thick.

Ready for the magic!!? Most people sprinkle peanut butter cookies with sugar. But I'm not most people. Grab your salt!


Drop a pinch on top of each cookie.

Pop 'em into a 350 for 10 minutes or so.


Cool them on the sheet for a few minutes then move them to a cooling rack.

I loved these cookies - as did every single person that I shared them with! I think you will, too.


YUM!

Peanut Butter-White Chocolate-Pretzel Cookies:

1/2 cup butter (1 stick), softened
1/2 cup white sugar
1/2 cup brown sugar, packed
2 cups white chocolate chips, divided
1 1/4 cup creamy peanut butter, divided
1 egg
2 tsp vanilla
1 1/4 cup flour
1/2 tsp baking soda
1/4 tsp kosher salt
1 cup broken pretzel pieces

Heat oven to 350. Cream together butter and sugars. In a small bowl, mix 1 cup of white chips and 2 Tablespoons peanut butter. Melt either double boiler method or 30-seconds at a time in the microwave; stirring well between. Add melted chips and remaining peanut butter to beaten butter and sugars. Beat in egg and vanilla.

Place flour, baking soda and salt in bowl; mix to combine. Add to wet ingredients until just combined then pour in pretzels and additional white chocolate chips. With a cookie scoop, scoop dough onto a baking sheet (lined with parchment or a silpat if you prefer). With your fingers, gently press down each cookie to about 1/2 inch in thickness. Sprinkle each cookie with a touch of sea salt. Bake for 10-12 minutes or until edges become golden and slightly crisp. Let cool for 10 minutes on baking sheet before removing.

Source: Picky Palate

Lemon Cake Cookies

We got home from our Disney trip on Friday about 4:45 & while Hubby unloaded the car I went straight to the kitchen to see what homemade food I could serve up for dinner! We had a whole week of cold cereal breakfasts, PBJ sandwiches for lunch & eating out for dinner. I was SO ready for something not greasy or expensive or served to me by someone I have to tip! LOL (Although it was awfully nice to not do the dishes!!) As I looked to the cupboards for inspiration I saw a box of lemon cake mix & got completely distracted! I wanted cookies!! So I made cookies! Don't worry, thanks to my freezer I was able to pull out a bag of frozen spaghetti sauce, frozen broccoli/carrots/cauliflower and some frozen french bread & we had a good meal - I just whipped up these cookies as it was all coming together!



You can make these with ANY flavor of cake mix; chocolate, strawberry, lemon, vanilla, butter pecan, funfetti, etc. And it becomes even more of an endless stream of possibilities when you consider the different flavor extracts you can add in!

You'll need:


Cake mix, oil & eggs.

Just mix them all up in your mixer...


Plop 'em on a cookie sheet....


Bake at 350 for 8-10 minutes....


and you're DONE!!!


Was that not the easiest cookie EVER!!? Sometimes when I do the lemon I add in 1/2 tsp of lemon extract & dip the tops in a little powdered sugar before I bake 'em.

Cake Mix Cookies:

1 box cake mix - any flavor
1/2 cup oil
2 eggs
1/2 tsp flavor extract, any flavor (optional)

Mix everything together. Drop by tablespoon scoop onto a cookie sheet. bake at 350 for 8-10 minutes.

If a Reece's PB Cup Dressed Up As a Cookie.....

... this is what it'd be! It's been a while since I posted a Cookie Monday recipe. Sorry 'bout that! These were the ones I made this past Monday & they were a hit with everyone that had some (I'm looking at you, Joel!) I think they're technically called Magic Middle Cookies. That's as good of a name as any, I suppose! They're kind of a lot of work so maybe save them for either a special person or a special occasion. But whatever you choose, just know that you & everyone you share them with will be SO grateful for your efforts!

Here's what you need:


Flour, peanut butter, powdered sugar, baking soda, margarine, cocoa, salt, vanilla, white sugar, brown sugar & eggs.

First thing you'll do is cream together your margarine, peanut butter, white & brown sugars. Beat it until it's somewhat fluffy & light.


Add in the egg + 1 yolk & vanilla. Give it another good mix.

Now, in another bowl, combine the flour, cocoa, soda & salt. A whisk works well to combine the dry ingredients.


Carefully add the dry mix into the creamed mixture. Just watch out for the dust cloud! Cocoa has a hard time combining with wet ingredients so it'll fight you for a minute. You can drape a towel around your mixer/bowl to keep the mess to a minimum (just makes your your beaters don't grab it! LOL) If it looks like it might be a little too dry (if you are like me & live somewhere where single-digit humidity is not uncommon!) you can mix in about 1 or 2 tablespoons of milk.


Now set that aside & get ready to work on your filling - the peanut butter mixture. This one's totally simple - just mix together the peanut butter & powdered sugar. I started out using my silicone spatula but that was miserable so I switched to a metal spoon & it worked great!


All right. Ready to get your hands dirty!!??


Take a TEASPOON and measure out a bunch of little peanut butter balls. ONLY a teaspoon! Resist the 'scooping ice cream' instinct to heap it here. Just a teaspoon. Roll them in your palms & set them aside.

Next do the same with the chocolate dough, only now you'll use a TABLESPOON to measure it out. Roll it in your hands like you did before.

Now take one chocolate ball, press your thumb into it to make a well. Take a peanut butter ball & stick it in the depression. Carefully use your fingers to work the chocolate dough up & around the PB ball. Pinch it shut, making sure no PB is showing through.


Roll that ball in a dish of white sugar. Place it on a cookie sheet that you have either sprayed with PAM (which you know I absolutely hate!) or lined with parchment paper (thumbs up). Then take a glass, dip the bottom into the dish of sugar & carefully smoosh each cookie down to about 1/2" thick.


Now take that pan & pop it into an oven set to 375 for 7 minutes.


When you can smell the chocolate you know they're done!

Wanna see the magic!?


Ahhhh....... A little piece of love.

Magic Middle Cookies:

Chocolate Dough:
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup white sugar (plus extra for dredging)
1/2 cup packed brown sugar
1/2 cup margarine, softened
1/4 cup smooth peanut butter
1 tsp vanilla
1 egg, plus 1 yolk

Peanut Butter Dough:
3/4 cup peanut butter
3/4 cup powdered sugar


In a mixing bowl, beat together the sugars, margarine & peanut butter until well combined & fluffy. Add the vanilla and the egg, beating to combine.

In another bowl combine the cocoa, flour, soda & salt. Add to the creamed mixture, blending well.

In yet another bowl, combine powdered sugar & peanut butter to create PB dough.

Now preheat oven to 375.

Using a measured teaspoon, roll the PB dough into balls. Do the same with the chocolate dough, using a tablespoon. Use your thumb to make an indention in a chocolate ball. Put a PB ball into the dent & carefully form the chocolate dough around it, sealing it to prevent the PB from oozing out & roll in your hands one more time to smooth it alll out.

Roll the ball in white sugar, set on a parchment lined cookie sheet & flatten to 1/2" with the bottom of a glass that has been dipped in sugar.

Bake in 375 oven for 7 minutes. Cool on wire racks.

Fully Loaded Cookies

I'm sorry... it's been FOREVER since I've posted real food! I need to get some meat back on this blog! It's been all sweets for the last several posts but I just can't help it! I've been in a baking mood - and today was no different. I had no intentions of making anything today but as the baby went down for his afternoon nap & the bigs all went out front to run amuck with the neighbor kids the bug hit me. I needed to bake. So I opened up my recipe file, looked through some of the dessert-type things & tried to decide what I'd make. But I didn't have the cream cheese for one thing or the blueberries for another or the lemon for another or the coconut for another, so instead I closed my computer & stood in front of the cupboards to see what I *did* have (and suppressed the little voice in the back of my head that kept telling me I should figure out what to make for dinner rather than making cookies!) I had half a bag of butterscotch chips, half a bag of white chips, half a bag of chocolate chips, some pecans left in the bottom of the bag, etc.... so I figured I'd throw it all together & see how it turned out! I done good. These are really good cookies! Who knew - everything but the kitchen sink!

Here are our ingredients:

Flour, brown sugar, chocolate chips, butterscotch chips, white chips, diced pecans, oats, eggs, salt, baking soda, vanilla & margarine. I went with brown sugar in this one because it has just a little more moisture than white sugar & I figured with all the dry fixings in this cookie the dough could use a little help staying moist!

First we're gonna cream together the butter & sugar.


Then add in the eggs, one at a time, mixing well after each. Add the vanilla.


Now mix the flour, salt & soda in a separate bowl & add it to the mixture.


Now add all the rest of the junk you found in the pantry!


Now, normally I would use my 1 Tbsp cookie scoop to measure out the cookies but today I was feeling a little frisky... I went for the 2 Tbsp scoop! I'm totally living on the edge. It's exhilarating. Simple joys. Do you have a cookie scoop? If you're answering NO then you have an assignment... GO GET ONE! Once you've used one you'll never go back to the 2-spoon method again! Seriously. Get one.


Now pop them into the oven at 375 for about 10 minutes - until they just start to change color. Let them cool on the pan for a few minutes & then cool them on a rack.

Mmmm..... Here they are!


Look inside...


SO. DARN. GOOD.

Fully Loaded Cookies:

2 sticks (1 cup) of margarine, softened
2 cups brown sugar
2 eggs
2 tsp vanilla
2 1/3 cups flour
1 tsp salt
1 tsp baking soda
2 cups oats
1 cup white chips
1 cup chocolate chips
1 cup diced pecans
1/2 cup butterscotch chips

Cream the softened margarine & sugar together. Add eggs, one at a time. Add vanilla.

In a separate bowl combine flour, salt & soda. Add to creamed mixture. Add remaining ingredients & mix well.

Scoop 2-Tbsp scoops onto a cookie sheet & bake at 375 for about 10 minutes - until the color just starts to change. Cool on the pan for a few minutes & then cool completely on wire racks.

"Trailer Treats" (Peanut Butter Ritz Sandwich Crackers)

Yes, we call these Trailer Treats. It's a rude, stereotype of a name & I mean no offense to any of my friends that live in a trailer! I spent all morning trying to think of something else more appropriate to call them but I just can't get it. Redneck Ritz? Poor Man's Cookie? Zero Skill Sandwich Cookie? Pantry Nuggets? No Bake Delights? TRAILER TREATS! These are a 3-ingredient cookie that require no baking, no mixers, no cookie sheets... I almost feel embarrassed to tell people what they are because they are SO simple and un-culinary-skilled, but I feel it would be a crime against humanity if I kept it to myself because they are just plain & simply delicious.

Here are our ingredients:


Ritz crackers, creamy peanut butter and chocolate almond bark.

Start out by spreading some peanut butter (about 1 tsp) onto a Ritz.


Then top with another cracker.


Now melt your chocolate, according to the package directions, and dip one whole sandwich, turning over to coat completely. Gently tap against the side of the bowl to remove the excess chocolate. I also use a fork to scrape the bottom side of the fork that is holding the cracker to help get all the extra off.


Now, normally when I make these I set them on a piece of waxed paper to set up but I thought I was SO clever when I decided to set these on my cooling rack, thinking the drips would just fall through onto the waxed paper below. DON'T DO THIS! The chocolate dried around the wires and stuck to the rack! I couldn't get them off without taking the whole bottom layer of chocolate off the cookies. :o( FAIL. But, even with most of the bottom chocolate missing, they are still delicious!


Mmm...... so simple but so good!


Do you think anyone would notice if I took a bite?


YUM! Look at that fabulous combination of sweet & salty, soft & crunchy. Trailer treats. Who knew!?

Trailer Treats:

Ritz
Peanut butter
Almond bark, chocolate flavored

Use 2 Ritz and about 1 teaspoon of peanut butter to make sandwiches.

Melt chocolate according to the package directions. Dip cookies into the chocolate & remove to waxed paper until set.

Enjoy!

Wanna see the woops?


Boooooooooo for wasted chocolate!

Cranberry Double Chip Cookies

Happy Cookie Monday! I thought I'd start off with a pic of my cookie jar lid. My super talented mother-in-law is slowly providing us with a set of lids to rotate through as different holidays & seasons come along. Today, as I was mking these cookies, Nolan very exuberantly exclaimed, "MOM!!! Halloween is coming! We need to change the cookie jar!" So I did! And this is the lid we'll be seeing for the next month & a half. Thanks, Mumar!

(please excuse the poor photo quality!)

OK! Back to the cookies. Here are our ingredients today!


Flour, sugar, brown sugar, salt, baking soda, butter, shortening, eggs, pecans, cranberries, chocolate chips & white chips. (And I managed to remember them ALL for the picture today! Celebrate the small victories with me, folks!)

First step is to cream together your butter, shortening & the sugars.


Then add in the eggs, one at a time, giving a good mix after each addition. Then add vanilla.


Then, in a separate bowl, stir together the flour, soda & salt.
I took pictures of this step but then I thought... that's a boring picture. And I've already shared that exact picture on a past cookie recipe. It's still boring. So I tossed it in the recycle bin. It's not rocket science - you can manage it without the picture! I have faith in you!

Now gradually add the dry mix into the creamed mixture. Again, I had pics of this but... well, see above! LOL

Now add in the chips, nuts & berries!


Mmmm...... isn't that puuuuuuuuuurrrrrtty!

Give it a good mix & then drop by tablespoons onto an ungreased cookie sheet & bake in a 375 oven for 9-11 minutes.


Yes, they smell and taste as good as they look!

Cranberry Double Chip Cookies:

1/2 cup butter, softened
1/2 cup shortening
3/4 cup
sugar
3/4 cup packed brown sugar
2 eggs
1 tsp vanilla
2 1/4 cups flour
1 tsp salt
1/2 tsp baking soda
1 cup semisweet chocolate chips
1 cup white chips
1 cup dried cranberries
1 cup chopped pecans

In a mixing bowl, bream butter, shortening and sugars together. Add in eggs, one at a time, beating well after each addition. Mix in vanilla.

In a separate bowl, combine the flour, soda & salt. Gradually add to the creamed mixture. Stir in chips, berries and nuts.

Drop by tablespoonfuls, 2 inches apart, onto an ungreased cookie sheet. Bake at 375 for 9-11 minutes, or until golden. Cool on the pan for 2 minutes & then move to a rack to cool completely.