PB S'mores Brownies

Couldn't let yesterday's S'mores Day go by without making this easy version of the iconic campfire treat without the campfire! They've got the usual graham crackers and melted, gooey marshmallows, but with brownie and Reese's peanut butter cups! 

Ingredients:

1 - 400g box brownie mix for an 8" square (or homemade)

9 graham crackers

5 jumbo marshmallows

9 Reese's peanut butter cups

Line an 8 X 8" pan with parchment paper and preheat the oven to 350°F. Lay the graham crackers in the bottom of the pan. Mix up the brownie batter then spread half of it on top of the crackers. I measured the batter and had 2 cups, so 1 cup for this layer. 

Unwrap the peanut butter cups (try not to eat one!) and place on top of the brownie batter. Carefully spread the remaining batter over the PB cups.

Bake at 350°F for 30 minutes.

Halve the marshmallows, remove the brownies from the oven and sit 9 marshmallow halves on top. (Eat that leftover half marshmallow!)

Return the pan to the oven on broil for 2-3 minutes or until golden. If you'd like, gently stick some broken graham crackers into the melted marshmallows.

Cool completely then lift the parchment out of the pan and cut the brownies with a greased knife, wiping the knife and re-greasing after every few cuts.

Nine large squares cut in half made 18 triangle servings. 

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Peanut Butter Chocolate Chip Loaf

Is there not a better combination than peanut butter and chocolate?

Ingredients:

1 3/4 cups flour

1 tbsp baking powder

1 tsp cinnamon

1 tsp salt

1 cup peanut butter

1/4 cup honey

1/2 cup sugar

2 eggs

1 cup milk

1 tsp vanilla extract

1 - 1 1/2 cups chocolate chips and chunks

Whisk the flour, baking powder, cinnamon and salt together. In another bowl mix the peanut butter, honey, sugar, eggs, milk and vanilla together. Add the dry ingredients to the wet and mix just until combined. Fold in the chocolate. I used a mixture of mini chips, semi sweet chocolate chips and a few chunks and chopped chocolate. Chocolate's chocolate right!?

Pour the batter into a greased 9 X 5" loaf pan and bake at 350°F for about 60 minutes. Start checking with a cake tester at 55 minutes. It should come out clean. Cool in the pan 15 minutes before removing to cool completely on a rack before cutting.

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Peanut Butter Cookies with Sourdough

Soft and delicious and packed with peanuty goodness. These bakery style cookies will really hit the spot! And bonus, you can use up that sourdough discard you've got accumulating in the back of the fridge!

Ingredients:

1/2 cup sourdough discard

1/2 cup peanut butter, crunchy or smoothy

1/4 cup coconut oil

1/2 cup brown sugar

1 egg

1 tsp vanilla

1 cup flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 - 1 cup chips...chocolate, butterscotch, peanut butter

Mix together the brown sugar, peanut butter, vanilla and coconut oil. Add the discard and egg. Sift together the dry ingredients and add to the wet in 3 additions.

Finally fold in your choice of chips. I used a dark chocolate chip with some butterscotch and few mini semi sweet chips.

Drop 1 1/2" balls of cookie dough onto a lined baking sheet 2" apart.

Bake at 350°F for 10-12 minutes. Then grab a glass of milk!

Grown Up Peanut Butter Shortbread Cookies

Next level peanut butter cookies... you may never want old school PB cookies again!

Ingredients:
2/3 cup butter, melted
1/2 cup peanut butter
1/4 cup sugar
1/4 cup honey
2  1/4 cups flour
2-4 tbsps butter, room temperature

2 oz - 70% dark chocolate
1 tsp butter
chopped peanuts
coarse pink himalayan salt (optional)

Begin by melting 2/3 cup of butter then add the peanut butter. Mix in the sugar and honey, then add the flour in 2 additions. The dough will be crumbly. Add room temperature butter, 1 tbsp at a time, until dough just holds together when pressed.

Sprinkle your rolling surface and rolling pin with sugar and roll out dough to about 1/3" thickness. Cut in shapes. I used a 2" round cookie cutter.

Place on parchment lined baking sheets 2" apart and chill in refrigerator 10-15 minutes.
Then bake at 375 F for 8 minutes. Cool on baking sheet before transferring to rack.

Melt the 70% dark chocolate with the butter (I learned my lesson about that! See my previous post.)
Spoon the melted chocolate into a small plastic bag, snip a corner and start drizzling the chocolate onto the cookies. Sprinkle chopped peanuts on right away...

and a little grind of pink himalayan salt for good measure!

Makes 34 - 2" rounds

Flourless Peanut Butter Cookies with Salted Sunflower Seeds

This is not your run of the mill PB cookie. Not even close.
They are beautifully moist, but not cookie-doughy. 

1 cup peanut butter (I used creamy but chunky would work)
2 tbsps cocoa powder
2/3 cup brown sugar
2 tsp vanilla
2 eggs
2/3 cup oats
1 tsp baking soda
1/2 cup finely shredded coconut
2/3 cup chocolate chips
1/3 cup salted sunflower seeds

In a large mixer bowl combine the peanut butter, cocoa, brown sugar, vanilla and eggs.

Mix together the oats and baking soda, then add it to the PB mixture. 

Now fold in the coconut and chocolate chips. Roll the cookie dough into balls.
These were about 1 1/2 " balls.  Put the sunflower seeds in a shallow dish and tap the top of the ball into them.

Place on a lined baking sheet and press down lightly to make sure the sunflower seeds aren't going anywhere.

I made 29 cookies.

Bake at 350 F for 10 minutes

Look at all that good stuff in there!
Perfect with a tall glass of cold milk!

Peanut Butter Oatmeal Dog Cookies

Your dog will love you (even more) after you make these.

2 cups flour
1/2 cup oats
1/2 cup unsweetened shredded coconut
2 tbsps wheat germ
1 tbsp baking powder
1 cup creamy peanut butter
1 cup milk
2 tbsps olive oil
2 tbsps applesauce

Combine all dry ingredients then mix in the rest of the good stuff.  On a floured waxed or parchment paper roll out the dough to about 1/2 inch in thickness.

Use cookie cutter to cut out cookies and place on parchment lined baking sheet. They don't spread much, if at all, so you can put alot on the sheet.

Bake for 20 minutes in a 350F oven.

Makes 35 cookies (and one happy dog!)

Yin-Yang Chocolate Peanut Butter Cookies

Gotta be honest here.  These were a little messy to make.  But well worth it.

Ingredients for chocolate side

1  1/2 cups baking mix (Bisquick)
3/4 cup margarine
3/4 cup butterscotch chips
1/2 cup cocoa powder
1/2 cup brown sugar
1 tsp vanilla
1 egg


Ingredients for the peanut butter side

1  1/2 cups baking mix (Bisquick)
1  1/4 cups crunchy peanut butter
3/4 cups chocolate chips
1/2 cup brown sugar
1 tsp vanilla
2 eggs

This Pampered Chef measuring cup is great for stuff like PB.

In separate bowls, mix the ingredients for the 2 cookie doughs, starting with the margarine for chocolate side and peanut butter for pb side, cream in the sugar.  Then add the other ingredients. The cocoa was a bit difficult to blend, but it finally worked in.

You might need to use your hands to blend well. And chilling the dough in the fridge for 15 minutes will help with handling.

                                                                                    

Take a small scoop of each dough and flatten together.
I tried stacking them like this and rolling in my hand, but that just made a mess.

Just take two parts and press them together, then flatten with a fork or the flat side of a spatula.

Put them on a parchment lined baking sheet, a couple of inches apart, and bake at 375 F for 10 minutes.

Get a glass of milk ready.