Peanut Butter - Lauren's Latest

Scotcharoos

Lauren's Latest — Fri, 07 Oct 2022 16:24:08 +0000

This Scotcharoos recipe is a CLASSIC no-bake dessert featuring a chewy peanut buttery Rice Krispies base topped with chocolate and butterscotch. These will FLY off your table. Looking for another no-bake favorite? Try my No-Bake Peanut Butter Bars.

But Wait, What are Scotcharoos?

Besides being addictively delicious, Scotcheroos are chewy, yet soft dessert bars with chocolate, butterscotch, peanut butter, and Rice Krispies. This no-bake recipe was originally printed on the Rice Krispies box in the 1960s. Nowadays, almost everyone seems to have a version of the recipe in their recipe collection and is still just as popular as it was way back when.

How to Make Scotcharoos

These delicious little gems come together in about 15 minutes plus time for them to set and firm up. It’s important to remember to not place them in the fridge. Keep them at room temperature unless you want to break a tooth. For full recipe details, see the recipe card down below. But this is quite literally the easiest recipe to remember. I always say in my head (cup-a, cup-a, cup-a) because that’s the measurement for every ingredient (1 cup), plus 6 cups of Rice Krispies. Here is what you can expect when making this recipe:

Prep Dish

Prepare a 13x9x2 dish with butter or cooking spray. Set aside.

Make Peanut Butter Mixture

Place peanut butter, corn syrup and sugar in a medium pot over medium heat and bring JUST to a boil, stirring frequently. As soon as it comes to a boil, REMOVE from heat.

Add Rice Krispies to a Large Bowl

Measure out your Rice Krispies into a large mixing bowl.

Pour peanut butter mixture over Rice Krispies and stir until evenly coated. Work quickly.

Evenly Press into Dish

Press Rice Krispies mixture into dish and press down with oiled fingers to even it out, pressing all the way into the corners.

Make the Chocolate Butterscotch Topping

Combine chocolate chips and butterscotch chips in a separate pot. Heat over medium/low heat until melted, stirring constantly. You could also do this in the microwave or in a double boiler.

Pour Chocolate Butterscotch Topping over the Rice Krispies

Once melted, pour over top Rice Krispies mixture. Spread evenly with an offset spatula.

Let Sit + then Serve

Let sit for about an hour before cutting into 12 squares and serving at room temperature. Do not refrigerate.

Why are My Scotcharoos so Dry?

This is probably the most common problem people run into when making these..dry and hard Scotcharoos. The usual reason is that you cooked the corn syrup and sugar too long. It’s important to watch closely and remove from heat as soon as you see that the sugar has dissolved.

Storage Directions

Store Scotcharoos in an airtight container at room temperature. These will stay fresh for 3-4 days before starting to get a little dry.

Can I freeze Scotcharoos?

Yes! Freeze squares of Scotcharoos in layers with parchment or wax paper in between. Use a freezer safe, airtight container and these will stay fresh up to 3 months. Thaw at room temperature when ready to serve.

Love Scotcharoos? Try These Other Dessert Bar Recipes…

I hope you love these as much as we do! The recipe card is below. Be sure to save, print, bookmark or share this recipe and keep it handy! Have a great weekend, friends!

Scotcharoos

This Scotcharoos recipe is a CLASSIC featuring a chewy peanut buttery Rice Krispies base topped with chocolate and butterscotch. These will FLY off your table.

Course Dessert

Cuisine American

Keyword rice krispies, scotcharoos

Prep Time 5 minutes

Cook Time 15 minutes

Servings

Calories 469kcal

Ingredients

1 cup peanut butter creamy
1 cup corn syrup light
1 cup sugar granulated
6 cups Rice Krispies Cereal
1 cup semi-sweet chocolate chips
1 cup butterscotch chips

Instructions

Prepare a 13x9x2 dish with butter or cooking spray. Set aside.
Place peanut butter, corn syrup and sugar in a medium pot over medium heat and bring JUST to a boil, stirring frequently. As soon as it comes to a boil, REMOVE from heat.
Measure our your Rice Krispies into a large mixing bowl.
Pour peanut butter mixture over Rice Krispies and stir until evenly coated. Work quickly.
Press Rice Krispies mixture into dish and press down with oiled fingers to even it out, pressing all the way into the corners.
Combine chocolate chips and butterscotch chips In a separate pot. Heat over medium/low heat until melted, stirring constantly.
Once melted, pour melted chips over top Rice Krispies mixture. Spread evenly with an offset spatula.
Let sit for about an hour before cutting into 12 squares and serving at room temperature. Do not refrigerate.

Nutrition

The post Scotcharoos appeared first on Lauren's Latest.

Peanut Butter Balls

Lauren's Latest — Fri, 19 Aug 2022 00:19:00 +0000

What could be better than peanut butter cups and chocolate truffles? A mix between the two, of course! With Peanut Butter Balls you get the best of both! With a creamy peanut butter filling, chocolate outside and a surprise crunch, they are practically irresistible. Need a peanut buttery boost of energy? Give these Peanut Butter Energy Balls a try…these totally satisfy that sweet tooth craving.

How to Make Peanut Butter Balls

This is a pretty easy recipe to make. Simply prepare the filling, scoop into balls then freeze. Melt the chocolate then dip the frozen peanut butter balls into the chocolate. Then once they are all finished they chill until the chocolate hardens! For full details check out the helpful video and recipe card down below.

Make Peanut Butter Mixture

In a large bowl, measure out the butter and peanut butter. Microwave in intervals until completely melted and smooth.

Stir in powdered sugar and Rice Krispies and gently incorporate until fully mixed together.

Scoop mixture into balls. Roll in between palms to smooth completely. Place onto a parchment (or wax) paper-lined baking sheet. Freeze.

Make Dipping Chocolate

While peanut butter balls are freezing, melt chocolate and vegetable oil together in a small microwave-safe bowl. Microwave in intervals until completely melted and smooth.

Coat Peanut Butter Balls in Chocolate

Drop the frozen balls one at a time into the melted chocolate. Use a fork or fondue tool to roll ball evenly in chocolate. Lift ball out of the chocolate and tap gently to remove any excess chocolate. Place back on parchment paper.

Continue coating balls in chocolate until they are all coated.

Chill + Serve

Chill until chocolate hardens. Serve.

What Kind of Chocolate Should I use?

Use a good quality melting chocolate or if you are in a bind, you can always use chocolate chips (dark, semi-sweet, milk or even peanut butter chips will do).

Chocolate Dipping Tips and Tricks

Dipping utensil: you could use a specialty dipping tool for these peanut butter balls but you could also use a fork just as easily! Using a fork can be a little messier but it gets the job done. If you want to be fancy, I highly recommend these fondue utensils.
To thin out chocolate: if your chocolate is still too thick for dipping, add in another teaspoon of vegetable oil and mix away. Be careful though, if you add too much oil, the chocolate won’t stick to the peanut butter ball.
For smooth chocolate: you either need more vegetable oil -OR- the chocolate mixture still needs some microwaving to melt all the way.
Chocolate is hardening too fast: first things first, work quickly. Secondly, there is no shame in popping that chocolate back in the microwave for 10 seconds to get it loose again. You can do it!
The filling is sticking to my dipping utensil: either the filling is too cold or the chocolate is too hot! Adjust accordingly and try again

Storage + Freezing Instructions

Once chocolate has set, store in an airtight container or bag. The real beauty of this Peanut Butter Balls recipe is that it can be frozen for up to 3 months! This also means you could have these bad boys ready for whenever the craving strikes.

To Freeze. Once the balls are coated, chilled and the chocolate has set toss them into a freezer-safe bag and freeze! Easy, right?

To Thaw. Simply thaw in the fridge overnight (or for at least 8 hours) then enjoy!

More Chocolate Peanut Butter Treats to Try!

The printable recipe card is below. Be sure to save/print/bookmark or share this recipe. Have a great weekend, friends!

Peanut Butter Balls

What could be better than peanut butter cups and chocolate truffles? A mix between the two. With Peanut Butter Balls you get the best of both!

Course Dessert

Cuisine American

Keyword peanut butter balls, peanut butter balls recipe

Prep Time 15 minutes

Freeze Time 10 minutes

Total Time 25 minutes

Servings balls

Calories 154kcal

Equipment

fondue utensils

Ingredients

1/4 cup salted butter
1 cup creamy peanut butter
1 1/2 cups powdered sugar
1 1/2 cups rice krispies cereal
1 cup melting chocolate or chocolate chips
1 teaspoon vegetable oil

US Customary – Metric

Instructions

In a large bowl, measure out the butter and peanut butter. Microwave in 30-second intervals until completely melted and smooth; should take about 1 1/2 minutes.
Stir in powdered sugar and rice Krispies and gently incorporate until fully mixed together.
Using a 2 teaspoon cookie scoop, scoop mixture into 24 even balls. Roll in between palms to smooth completely. Place onto a parchment (or wax) paper-lined baking sheet. Freeze 10 minutes.
While peanut butter balls are freezing, melt chocolate and vegetable oil together in a small microwave-safe bowl. Microwave in 30-second intervals until completely melted and smooth.
Drop the frozen balls one at a time into the melted chocolate. Use a fork to roll ball evenly in chocolate. Lift ball out of the chocolate with the prongs of the fork and tap gently to remove any excess chocolate. Place back on parchment paper.
Continue coating balls in chocolate until they are all coated. Chill until chocolate hardens. Serve.

Video

Nutrition

The post Peanut Butter Balls appeared first on Lauren's Latest.

Salted Caramel Peanut Butter Rice Krispie Treats

Lauren's Latest — Tue, 26 Apr 2022 11:01:00 +0000

Salted Caramel Peanut Butter Rice Krispie Treats are a salty-sweet, no-bake dessert inspired by Classic Rice Krispie Treats and Salted Caramel Rice Krispie Treats. Sweet thanks to the marshmallows and the caramel and a little salty thanks to the peanut butter and salt! Yum!

Let’s Talk Peanut Butter

For this recipe, I used smooth peanut butter (Jif or Skippy brands work great). If you don’t mind crunchy bits in your rice Krispies then you could use crunchy peanut butter. I haven’t tried using natural peanut butter and generally tend to stray away from it when making treats.

Homemade Salted Caramel

To make the salted caramel I melt soft caramels (Kraft brand) and heavy cream together and then top it all off with coarse sea salt. Do not use caramel sauce, it’s not as thick and won’t set up which will leave you with a big sticky mess.

Simple Variations

There are a few simple variations you could make to this recipe to make it your own!

Not into peanut butter? Make these Salted Caramel Rice Krispie Treats instead.
Not into salted caramel? Simply omit the caramel topping and enjoy peanut butter rice Krispies.
Want plain caramel? You don’t have to sprinkle coarse sea salt on top.
Craving chocolate? Melt 8 oz of chocolate chips with 2 teaspoons of vegetable oil and pour/drizzle on top.

How to Make Salted Caramel PB Rice Krispie Treats

For full details on how to make Salted Caramel Peanut Butter Rice Krispie Treats, see the recipe card down below

Prep

Grease a 9×13 inch glass baking pan with nonstick cooking spray and set aside.

Make Peanut Butter Rice Krispies

In large saucepan melt butter over low heat. Add 4 cups marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until melted.

Stir in Rice Krispies and the remaining 2 cups of mini marshmallows until well coated. Press into a greased pan and set aside.

Make and Pour Salted Caramel

Place caramels and heavy cream into a small bowl. Microwave in 20-30 second intervals until completely melted. Pour overtop Krispie treats and spread until mostly covered. Sprinkle with sea salt and cool.

Cut and Serve!

Cut into bars using a sharp knife and serve.

Storing Instructions

Store in an airtight container for up to 5 days. I would not recommend freezing these bars. They are best enjoyed freshly made.

More Rice Krispie Treats to Try!

Make these Salted Caramel Peanut Butter Rice Krispie Treats soon, friends. They are addictingly good.

The printable recipe card is down below, enjoy!

Salted Caramel Peanut Butter Rice Krispie Treats

Salted Caramel Peanut Butter Rice Krispie Treats are a salty-sweet, no-bake dessert inspired by Classic Rice Krispie Treats. Enjoy!

Course Dessert

Cuisine American

Keyword peanut butter, rice krispie treats, salted caramel, salted caramel peanut butter rice krispie treats

Prep Time 5 minutes

Cook Time 7 minutes

Cooling Time 20 minutes

Total Time 32 minutes

Servings bars

Calories 257kcal

Author Lauren’s Latest

Ingredients

3 tablespoons butter
6 cups mini marshmallows divided
1/2 cup smooth peanut butter
6 cups rice krispies cereal
2 tablespoons heavy cream
11 oz Kraft caramels (1 package) unwrapped
1 1/2 tablespoons coarse sea salt

US Customary – Metric

Instructions

In large saucepan melt butter over low heat. Add 4 cups marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until melted.
Stir in Rice Krispies and remaining 2 cups of mini marshmallows until well coated. Press into a greased 9×13 pan and set aside.
Place caramels and heavy cream into a small bowl. Microwave in 20-30 second intervals until completely melted. Pour overtop Krispie treats and spread until mostly covered. Sprinkle with sea salt and cool.
Cut into bars using a sharp knife and serve. Store in airtight container for up to 5 days.

Nutrition

The post Salted Caramel Peanut Butter Rice Krispie Treats appeared first on Lauren's Latest.

Peanut Butter Easter Eggs

Lauren's Latest — Thu, 14 Apr 2022 01:19:00 +0000

Skip the store-bought candy and make homemade Peanut Butter Eggs this year for Easter! A super easy recipe that you can make with your kids. Super similar to my homemade Buckeyes recipe aka Peanut Butter Balls!

Let’s Talk Peanut Butter

I originally used natural chunky peanut butter for these pb eggs which worked just fine for me. BUT I am now recommending using Jif of Skippy brands. This is because natural peanut butter is so inconsistent. The oil separates and then we all stir it up a little differently. Whereas processed peanut butter just works, every time. Use chunky or smooth based on your preference.

Chocolate Coating

For best results use high-quality melting chocolate like Ghirardelli’s melting wafers (these come in white, milk, and dark varieties). If you’re in a pinch chocolate chips with a dash of vegetable oil works too! I like using milk chocolate but feel free to use whichever flavor you like best.

Adding Rice Krispies

A fun twist on this classic peanut butter egg recipe is to add rice Krispie cereal to the peanut butter mixture. This gives it a crispy airy crunch which I just love.

Chocolate Dipping Tips

Dipping utensil: you could use a specialty dipping tool for these peanut butter eggs but you could also use a fork just as easily! Using a fork can be a little messier but it gets the job done.
To thin out chocolate: if your chocolate is still too thick for dipping, add in a teaspoon of vegetable oil and mix away. Be careful though, if you add too much oil, the chocolate won’t stick to the peanut butter egg.
For smooth chocolate: you either need more vegetable oil -OR- the chocolate mixture still needs some microwaving to melt all the way.
Chocolate is hardening too fast: first things first, work quickly. Secondly, there is no shame in popping that chocolate back in the microwave for 10 seconds to get it loose again. You can do it!
The filling is sticking to my dipping utensil: either the filling is too cold or the chocolate is too hot! Adjust accordingly and try again

How to Make Peanut Butter Eggs

For full details on how to make peanut butter eggs, see the recipe card down below

Make Peanut Butter Mixture

In a large bowl, melt peanut butter and butter together for 1 minute. Stir to incorporate together.

Stir in vanilla then powdered sugar, and optionally rice Krispies. The mixture will seem dry but should hold together when you form it into shapes. This is where you can really get the kids involved.

Form PB into Eggs and Chill

Melt Chocolate and Dip

While peanut butter eggs are chilling, melt chocolate in the microwave on low heat, stirring every 30 seconds or so.

Dip each egg into chocolate to cover completely. Remove the egg with a fork, and tap along the edge of the bowl allowing excess chocolate to drip back into the bowl through the prongs.

Decorate and Chill

Place back onto parchment paper and sprinkle with any desired toppings. Repeat until all eggs are covered in chocolate. Refrigerate for 5 minutes or until the chocolate has hardened.

Wrap up to give away as gifts, serve or store in the fridge for up to 5 days. And voila! Just like that, you’ve got some Peanut Butter Eggs Yippee!

Can I Freeze Peanut Butter Eggs?

The real beauty of these Peanut Butter Eggs is that they can be frozen for up to 3 months! This also means you could have these bad boys ready for whenever the craving strikes.

To Freeze. Once the eggs are coated, chilled and the chocolate has set toss them into a freezer-safe bag and freeze! Easy, right?

To Thaw. Simply thaw in the fridge overnight (or for at least 8 hours) then enjoy!

More Peanut Butter Recipes to Try!

Are you a peanut butter lover like my husband? Try these other recipes:

More Easter Desserts to Try!

These Peanut Butter Eggs are easy peasy, right? I thought so. Here’s the printable recipe card below! Make these with your kids this Easter! Have a great day, friends!

Peanut Butter Eggs

Skip the store-bought candy and make homemade Peanut Butter Eggs this year for Easter! A super easy recipe that you can make with your kids.

Course Dessert

Cuisine American

Keyword homemade peanut butter eggs, peanut butter eggs, peanut butter eggs recipe

Prep Time 30 minutes

Total Time 30 minutes

Servings

Calories 371kcal

Author Lauren’s Latest

Ingredients

1/4 cup salted butter melted
1 cup peanut butter chunky or creamy
1 teaspoon vanilla
1 1/2 cups powdered sugar
1 1/2 cups rice krispies cereal optional
1 cup melting chocolates or chocolate chips
1 teaspoon vegetable oil if needed
sprinkles for garnish

US Customary – Metric

Instructions

In a large bowl, melt peanut butter and butter together for 1 minute. Stir to incorporate together.
Stir in vanilla then powdered sugar, and optionally Rice Krispies. The mixture will seem dry but should hold together when you form it into shapes. This is where you can really get the kids involved.
Using a 3-tablespoon cookie scoop, measure out and form 10 even eggs. Or for smaller eggs, use a 2 teaspoon cookie scoop and form 24 eggs. Place onto a parchment (or wax) paper-lined baking sheet. Freeze for 10 minutes.
While peanut butter eggs are chilling, melt chocolate in a microwave on low heat, stirring every 30 seconds or so. Dip each egg into chocolate to cover completely. Remove the egg with a fork, and tap along the edge of the bowl allowing excess chocolate to drip back into the bowl through the prongs.
Place back onto parchment paper and sprinkle with any desired toppings. Repeat until all eggs are covered in chocolate. Refrigerate for 5 minutes or until the chocolate has hardened.
Wrap up to give away as gifts, serve or store in the fridge for up to 5 days.

Notes

To Freeze. Once the eggs are coated, chilled and the chocolate has set toss them into a freezer-safe bag and freeze! Easy, right?

To Thaw. Simply thaw in the fridge overnight (or for at least 8 hours) then enjoy!

Nutrition

The post Peanut Butter Easter Eggs appeared first on Lauren's Latest.

Butterfinger Nutter Butter Cheesecake Bars

Lauren's Latest — Sat, 12 Mar 2022 18:57:00 +0000

Let me tell you, these Butterfinger Nutter Butter Cheesecake Bars are what dreams are made of. Glorious. Sweet. Addictive. A Nutter Butter base, cheesecake filling and chocolate topping work in perfect harmony to make these a fabulous treat! For a brownie cheesecake twist, my Cheesecake Brownies are a must try!

Butterfinger Nutter Butter Cheesecake Bar Basics

I’ve combined the most beloved treats in my house and turned them into a trifecta of dessert perfection. Nutter Butters, butterfingers, and cheesecake. All right here, baby.

Here is everything you’re going to need to make this amazing treat:

Nutter Butter Cookies + Butter – these two create the crust for these bars. If you can’t find Nutter Butters try to find another peanut butter-based sandwich cookie.
Semi-Sweet Chocolate Chips + Butter – these two create the chocolate topping. The butter ensures that the chocolate doesn’t crack while cooling.

For the Cheesecake Filling

Cream Cheese – this is the main star of the cheesecake filling. Tangy and creamy!
Sugar – to sweeten.
Vanilla – to flavor.
Egg – for structure and richness.
Flour – for structure and texture.
Butterfinger Chocolate Bar – this is crushed up and added into the cheesecake filling. If you can’t find a butterfingers bar replace it with your fave chocolate candy bar.

How to Make Butterfinger Nutter Butter Cheesecake Bars

Start by grinding up the Nutter Butter cookies and then stir in melted butter. Press that into the bottom of your baking dish. Then, whip the 6 ingredients for the cheesecake filling together and pour that on top. Bake that puppy until it’s set and chill it in the fridge. Once it’s cool, top it with chocolate and cut it into bars. Easy peasy. For full recipe details on how to make Butterfinger Nutter Butter Cheesecake Bars, see the recipe card down below 🙂

Preheat + Prep

Preheat oven. Line a 9×9 square dish with foil or parchment and set it aside. {If you are lining your pan with foil, lightly grease with non stick cooking spray.}

Make the Crust

Grind Nutter Butter cookies in a food processor until the consistency of graham cracker crumbs. Pour in melted butter and pulse a few times to mix. Press into the prepared dish and set aside.

Make the Cheesecake Filling

In a large bowl, whip cream cheese, and sugar together until smooth. Stir in egg, vanilla, and flour. Finely chop butterfingers and fold into the cheesecake mixture.

Bake + Chill

Pour cheesecake filling over the top of the crust. Bake until the cheesecake has set. Cool to room temperature, then refrigerate until completely chilled.

*I wasn’t quite sure what the butterfingers were going to do. Would they stay crunchy? Would they get soggy? Well, here’s where the magic happens: the butterfingers practically turn into little pockets of caramel. Sweet, butterfingery caramel.

Top with Melted Chocolate + Chill

Pour chocolate chips and butter into a small bowl and microwave, stirring every 20-30 seconds. If your chocolate is almost melted, don’t put it back into the microwave! Just keep stirring- the residual heat will continue to melt the chocolate completely.

Spread melted chocolate over top of the bars evenly and place back into the refrigerator to harden the chocolate.

Note: If you leave the bars in the refrigerator longer than 10 minutes after you’ve topped it with chocolate, cutting into the bars might be more difficult and the chocolate is more likely to crack.

Cut + Serve

Remove from refrigerator and using the foil or parchment, remove the entire block of bars from the pan. Cut into bars and serve.

Can I Double This Recipe?

Yes! You absolutely can double this recipe! Instead of using a 9×9 baking dish, use a 9×13 sized dish. The baking time might increase a little bit too so make sure you check on the cheesecake filling.

Storing These Bars

Because the middle is basically cheesecake, you’re going to have to store these bars in the fridge! Cover in an airtight container and refrigerate for up to a week.

Freezing Instructions

These bars can also be frozen for up to 3 months! Be sure to wrap them well in plastic wrap and then store in a freezer safe Ziploc bag.

More Chocolate + Peanut Butter Recipes to Try!

If you’ve never baked butterfinger into a cheesecake, now would be the perfect excuse! The peanut butter nutterbutter base and the chocolate top seen to work in perfect harmony with everything the filling has to offer. All in all a fabulous *and I mean fabulous* treat. You’re gonna want to make this one. The printable recipe card is below.

Happy Snacking! 🙂

Butterfinger Nutter Butter Cheesecake Bars

The nutter butter base and chocolate top work in perfect harmony to make these Butterfinger Nutter Butter Cheesecake Bars a fabulous treat!

Course Dessert

Cuisine American

Keyword butterfinger nutter butter cheesecake bars

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings small squares

Calories 86kcal

Author Lauren’s Latest

Ingredients

for the crust-

16 whole nutter butter cookies
1/4 cup butter melted

for the cheesecake filling-

8 oz cream cheese softened
1/3 cup sugar
1 teaspoon vanilla extract
1 egg
1/2 tablespoon all purpose flour
6 fun size Butterfinger chocolate bars

for the topping-

3/4 cup semi sweet chocolate chips
3 tablespoons butter

US Customary – Metric

Instructions

Preheat oven to 325 degrees. Line a 9×9 square dish with foil or parchment and set aside. {If you are lining your pan with foil, lightly grease with non stick cooking spray.} Grind nutter butter cookies in a food processor until the consistency of graham cracker crumbs. Pour in melted butter and pulse a few times to mix. Press into prepared dish and set aside.
In a large bowl, whip cream cheese and sugar together until smooth. Stir in egg, vanilla and flour. Finely chop butterfingers and fold into the cheesecake mixture. Pour over top nutter butter crust and bake for 18-22 minutes or until cheesecake has set. Cool to room temperature, then refrigerate until completely chilled.
Pour chocolate chips and butter into a small bowl and microwave using the 'melt chocolate' function, stirring every 20-30 seconds. If your chocolate is almost melted, don't put it back into the microwave! Just keep stirring- the residual heat will continue to melt the chocolate completely. {If your microwave doesn't have this function, zap your chocolate at 50% power at 20 second intervals, stirring in between.}
Spread melted chocolate overtop of the bars evenly and place back into the refrigerator 5-10 minutes to harden the chocolate. Remove from refrigerator and using the foil or parchment, remove the entire block of bars from the pan. Cut into bars and serve.

Notes

If you leave the bars in the refrigerator longer than 10 minutes after you’ve topped it with chocolate, cutting into the bars might be more difficult and the chocolate is more likely to crack.

Nutrition

The post Butterfinger Nutter Butter Cheesecake Bars appeared first on Lauren's Latest.

Puppy Chow Recipe

Lauren's Latest — Sat, 18 Dec 2021 00:47:00 +0000

Puppy Chow, also known as ‘Muddy Buddies’, is a salty, sweet, no bake chocolate and peanut butter snack mix. It is most definitely the most addicting and satisfying peanut butter and chocolate concoction on planet earth. Puppy Chow is basically the snack of the gods. If you’re wanting a snack mix without chocolate or peanut butter you need to try my Cherry Almond Chex Mix. It’s also one that you can polish off in one sitting without even realizing. Yum!

A Note About Puppy Chow Before We Begin

Just six ingredients for this recipe, but I wanted to point out a few things about a few to make sure you get the best tasting results.

Chex Cereal – use rice and/or corn-based cereal for this treat. I use a combination of both, but feel free to use all corn or all rice. Because Chex cereal is naturally gluten free, so is this Puppy Chow. Yay!
Chocolate Chips – you can use milk, semi sweet or dark chocolate for this depending on your preference. I use semi sweet.
Salted Butter – the salt in the butter helps balance all that sugar while the butter itself helps the peanut butter and chocolate mix.
Vanilla – this is optional but so strongly suggested. It just adds another layer to all the yumminess.

How to Make Puppy Chow

Believe it or not, this recipe comes together in about 10 minutes and tastes so so good! A no bake treat at its best. For full recipe details and ingredient measurements see the printable recipe card at the bottom of this post.

Measure Chex

Measure out Rice Chex or Corn Chex (or a combination of both) into a large bowl.

Melt Chocolate + Peanut Butter + Butter Together

In a separate bowl, measure out chocolate chips, butter, and peanut butter.

Microwave on high for 30-second intervals, stirring as you go, until it’s completely smooth and melted. Then add in the vanilla and stir. Pour melted chocolate mixture over cereal and stir to coat evenly.

Add Powdered Sugar + Chocolate Covered Chex Together + Toss

Add powdered sugar into the bottom of a large Ziploc bag. Pour in coated cereal and top with remaining powdered sugar. Seal bag closed and shake to coat.

Spread finished puppy chow onto a parchment paper-lined baking sheet and separate any large chunks. Sprinkle over any extra powdered sugar as needed.

Pro Tips for Making the Best Puppy Chow

This recipe calls for rice or corn Chex cereal. I’ve tried it with rice and I’ve tried it with corn and truth be told, I loved this recipe best when using both kinds of cereal. Of course, to each her own when it comes to this! Use what you have or can find 🙂

Use a large bowl (larger than you think!) for stirring this all together. A large bowl ensures quicker, more thorough mixing and therefore a more evenly coated puppy chow. It’s better to have a bowl too big than too small.

Vanilla is optional! I didn’t notice a huge difference using it versus not using it, so again, no biggie if you leave it out.

Tossing the puppy chow with powdered sugar in a Ziploc bag is the easiest, mess-free way to get everything coated. I like measuring 1 cup of powdered sugar on the bottom, adding in the cereal and then topping it off with another half cup. Seal with a lot of air inside and shake. After about 45 seconds, everything should be well coated.

To ensure you don’t get large clumps of cereal stuck together, spread the puppy chow onto a baking sheet right after it’s been coated in powdered sugar to cool (or is it harden?) I never usually have any issues with clumps.

How to Store Puppy Chow

I have found the easiest and best way to store this recipe is spooning it right back into a large Ziploc bag. It’s airtight and can fit on any cupboard or shelf. Some people like their puppy chow cold, so it is totally okay to store it in the fridge!

If you’re giving as gifts, cellophane bags tied very tightly with ribbon will work as well. Makes for a great make-ahead gift.

Shelf Life

At room temperature, the puppy chow will last up to 10 days. In the fridge, it should last closer to two weeks. That is if you can stop snacking on it. SO deliciously addicting!

Love Puppy Chow? Try these other recipes:

I hope Puppy Chow is on your list to make this week. It’s perfect for afternoon snacks, holidays or late night treats for us mamas. Have a great week, friends! 🙂

Puppy Chow

Puppy chow is the most addicting and satisfying peanut butter and chocolate concoction on planet earth. Also known as 'Muddy Buddies', Puppy Chow is basically the snack of the gods.

Course Dessert, Snack

Cuisine American

Keyword how to make puppy chow, puppy chow, puppy chow recipe

Prep Time 15 minutes

Total Time 15 minutes

Servings servings

Calories 350kcal

Author Kristin Augustus

Ingredients

8 cups rice or corn Chex cereal or a mixture of the two
1 cup chocolate chips
1/2 cup smooth peanut butter
1/4 cup salted butter
1 teaspoon vanilla optional
1 1/2 cups powdered sugar or more to taste

US Customary – Metric

Instructions

Measure out Chex cereal into a large bowl and set aside.
Microwave chocolate chips, peanut butter and butter using 30-second intervals, stirring in between each one, until completely smooth and melted. Stir in vanilla.
Pour melted chocolate mixture over cereal and stir to coat evenly.
Measure out 1 cup of powdered sugar into the bottom of a large Ziploc bag. Pour in coated cereal and top with remaining 1/2 cup of powdered sugar. Seal bag closed and shake to coat.
Spread finished puppy chow onto a parchment paper-lined baking sheet and separate any large chunks. Sprinkle over any extra powdered sugar as needed. Once cooled and at room temperature, store in airtight containers or bags for up to 10 days at room temperature or 2 weeks in the fridge.

Nutrition

The post Puppy Chow Recipe appeared first on Lauren's Latest.

Peanut Butter Blossoms

Lauren's Latest — Fri, 10 Dec 2021 05:41:00 +0000

Peanut Butter Blossoms are the quintessential cookie for the holidays! A deliciously soft peanut buttery cookie with a Hershey kiss in the middle…perfection! While these are a classic cookie option, be sure to check out my archive of Christmas Cookie Recipes here.

Not All Peanut Butter is Created Equal

With this Peanut Butter Blossom recipe, the cookie base is made with peanut butter, two kinds of sugar, and some other pantry ingredients. Something to note is that not all peanut butter works interchangeably in this recipe. Be sure to use Jif, skippy or any other brand of peanut butter that is not ‘natural’. You need the sweetness in the peanut butter that all-natural kinds don’t have PLUS Jif is a more consistent product and tends to give you better results.

That’s not to say if you only have all-natural peanut butter you should go out and get some Jif. If that’s all you have, then use it. They WILL turn out, but might be a little flatter because of the nature of the natural peanut butter. (Does anyone else struggle with stirring jars of separated peanut butter?)

How to Make Peanut Butter Blossoms

I’ve been on a bit of a cookie-eating binge and decided to add Peanut Butter Blossoms into the mix! Not only are these super popular with practically everyone, but they are super simple to throw together if you have a little time on your hand this holiday season. They are basically a soft peanut butter cookie with a chocolate kiss in the middle. SO GOOD. For full details on how to make Peanut Butter Blossoms, see the printable recipe card down below

Make the Dough

Preheat oven. Line two baking sheets with parchment paper and set them aside. Beat softened butter and peanut butter in a large bowl until well blended. Measure and add in 1/3 cup granulated sugar and brown sugar. Stir until light and fluffy. Add egg, milk, and vanilla; stir well.

Stir flour, baking soda, and salt into the peanut butter mixture until just incorporated. Scrape the sides of the bowl and mix again briefly.

Scoop + Roll Dough

Scoop into cookies using a 1 1/2 tablespoon scoop. Roll in between your palms and then roll in sugar. Place on baking sheets.

Chilling the Dough. My recipe doesn’t require you to chill your dough, but if you are paranoid that your cookies will spread too thin, go ahead and refrigerate. Chilling for 20 minutes is a good amount of time.

Bake, Kiss + Cool

Bake until very lightly golden in color. Cracks are OK! As soon as you pull your cookies out of the oven, plunge a Hershey kiss into the center creating a crackly looking cookie that these Peanut Butter Blossoms are known for.

Cool on the hot baking sheet and then remove to cooling racks.

Can I Use Other Flavors of Hershey Kisses?

You can absolutely change out what type of Kiss you use here! During the holidays Hershey has a ton of different flavors on the shelves. Milk Chocolate is the classic version but you can use any flavor combo you think would taste good (dark chocolate almond, perhaps?).

Why Are My Peanut Butter Blossoms Dry and Crumbly?

If your cookies turn out too dry and fall apart, you either baked them too long, or added too much flour. Everyone measures flour differently, but try the spoon and level method for measuring out flour. As far as determining if they are baked enough, bake until they lose their glossy sheen and the bottoms are slightly golden brown.

Storing Peanut Butter Blossoms

Store cooled Peanut Butter Blossoms in a single layer or stack them by placing a sheet of wax paper in between layers in an airtight container for up to three days. They should stay pretty fresh and soft!

Make-Ahead Instructions

To make these Peanut Butter Blossoms ahead of time, simply freeze the dough! This can be done after rolling in sugar and can be kept in the freezer for up to 3 months.

To bake, no need to thaw these cookies before baking just add a minute or two to the baking time.

Doubling This Recipe

Let me give you some much-needed advice, double this recipe. Seriously, these Peanut Butter Blossoms will go quick! The more the merrier, right?

Love Peanut Butter Blossoms? Try these other Peanut Butter recipes:

ANYWAYS. Be sure to pin or save this peanut butter blossoms recipe because it’s one of our favorites. Below you’ll find the printable recipe card, as usual.

Have a great day, friends! xo

Peanut Butter Blossoms

Peanut Butter Blossoms are the quintessential cookie for the holidays! They are the perfect combination of sweet, soft and peanut buttery goodness!

Course Cookies, Dessert

Cuisine American

Keyword Peanut Butter Blossom Cookies, Peanut Butter Blossoms, Peanut Butter Blossoms Recipe

Prep Time 20 minutes

Cook Time 10 minutes

Cooling time 15 minutes

Total Time 45 minutes

Servings cookies

Calories 92kcal

Author Lauren’s Latest

Ingredients

1/2 cup butter softened
3/4 cup smooth peanut butter
1/3 cup granulated sugar
1/3 cup packed brown sugar
1 large egg
2 tablespoons milk
1 1/2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
extra granulated sugar for rolling
36 whole Hershey Kisses unwrapped

US Customary – Metric

Instructions

Preheat oven to 375 degrees. Line two baking sheets with parchment paper and set aside.
Beat softened butter and peanut butter in large bowl until well blended. Measure and add in 1/3 cup granulated sugar and brown sugar. Stir until light and fluffy. Add egg, milk, and vanilla; stir well.
Stir flour, baking soda and salt into peanut butter mixture until just incorporated. Scrape the sides of the bowl and mix again briefly.
Scoop into cookies using a 1 1/2 tablespoon scoop. Roll in between your palms and then roll in sugar. Place on baking sheets.
Bake 8-10 minutes or until very lightly golden in color. Remove from oven and immediately press a Hershey kiss into each cookie. Cookies will crack around the edges with you press the chocolate in…totally normal! Cool 5 minutes on the hot baking sheet and then remove to cooling racks.
Store cooled cookies in airtight containers for up to three days.

Notes

*Recipe based off the Hershey Kiss package around the holidays.

Nutrition

The post Peanut Butter Blossoms appeared first on Lauren's Latest.

Chewy Chocolate Snickers Cookies

Lauren's Latest — Thu, 21 May 2020 08:00:18 +0000

I’m not sure there’s any better cookie than these Chewy Chocolate Snickers Cookies! A simple chocolate cookie dough with lots of candy bar pieces stirred in and gently baked to give you big, fat, chewy decadent Snickers cookies! You’re gonna love them!

I love a good chewy chocolate cookie, but things get significantly better when you throw in a few Snickers! Chop them up and fold them into the cookie dough right before baking, and that is a delicious treat you are sure to love! If you are familiar with baking cookies, this will be a breeze, but if you’re more of a novice, read through my few notes to become a little more comfortable. I promise its easy.

The best Snickers Cookies in all the land

So, believe it or not, I posted this recipe in 2011 (when I only had one child) after I did a little baking with my nephew. He wanted cookies, so we went through a few options and finally settled on Snickers Cookies! I love adding candy bars into cookies, especially snickers because they add have just the right ratio of chocolate, caramel, nougat, and salty peanuts. Its a great addition and one we all loved. A perfect pick me up for a lazy afternoon!

Ingredients Needed

Scanning this list, the only new thing you might not recognize are the Snickers Baking Bites. I found these at Target in the baking aisle and since I had never seen them before, I knew I had to try them! Obviously, if you can’t find these, regular snickers bars chopped into small bite-size pieces is perfectly fine! It’s how we made the original recipe, after all.

Salted Butter- I use salted butter for most of my baked goods because I like it better, but regular unsalted butter is totally fine to use, too.
Granulated Sugar and Brown Sugar- two kinds used for sweetness and moisture.
Vanilla Extract- for flavor. Use the real stuff if you can get it.
Egg- holds the snickers cookies together!
All-Purpose Flour- I use unbleached. Be sure to fluff your flour before measuring!
Unsweetened Cocoa Powder- these are chocolate cookies after all. Hershey’s cocoa powder is my go-to.
Baking Soda & Salt- baking soda to add a tiny lift and salt to bring out all that chocolate flavor.
Snickers Baking Bites- little mini snickers! Again, just chop up the large chocolate bars if you can’t find the bites.

Love Cookies? Try these other favorites: Actually Perfect Chocolate Chip Cookies, Cut Out Sugar Cookies, Chewy Sugar Cookies (scoop these ones), Best Snickerdoodles, Soft-Baked Peanut Butter Cookies, and Chocolate Peanut Butter Chip Cookies.

How to make Chewy Chocolate Snickers Cookies

We use the creaming method for these snickers cookies. It should be an extremely familiar technique for most of you experienced bakers!

Cream the butter and sugars together until light and fluffy!
Add in egg and vanilla and stir.
Stir in the dry ingredients and incorporate in.
Stir the Snickers Baking Bites by hand and scoop onto your baking sheets.
Bake at 350 for 8ish minutes. Cool for a few minutes on the hot baking sheet before transferring to cooling racks.
Serve warm or at room temperature.

This will make or break your cookies

Y’all, how you measure your flour will be what determines success from failure! If your snickers cookies spread and become a buttery, crispy mess, you need more flour! If your cookies don’t spread and bake up like rocks on a baking sheet, then you added too much flour.

The best way to combat this is to measure your flour the correct way!

Fluff your flour before measuring. This just means to aerate it. Scoop some flour into your measuring cup and then dump it back into the bag. Do this 3-4 times.
Next, scoop your flour into your measuring cup.
Then, level the top! Run your finger or a butter knife across the top to get an exact measurement.
Tada! You’ve measured flour the correct way and you will have success with most recipes. Congratulations.

A word about Cookie Scoops

There are three basic sizes of cookie scoops available on the market: small, medium, and large. How will you know what size you have? On the small piece that moves across the bottom of your scoop, there should be written the size. In the recipe card, I’ve included baking times based on how big or small your cookie scoop is. For reference, I used the large cookie scoop for the snickers cookies in these photos. Here are the baking directions:

Small scoop (2 teaspoons): 5-6 minutes
Medium scoop (1 1/2 tablespoons): 7-8 minutes
Large scoop (3 tablespoons): 9-10 minutes

More Candy Filled Cookies to Try!

Please enjoy this delicious recipe! It’s such a crowd-pleaser for not a lot of work! Be sure to print, pin, save, bookmark, or share this recipe. It’s worth it.

Have a great day, friends!

Chewy Chocolate Snickers Cookies

I'm not sure there's any better cookie than these Chewy Chocolate Snickers Cookies! Chocolate cookie dough with candy bar pieces stirred in!

Course Dessert

Cuisine American

Keyword chocolate cookies, snickers cookie recipe, snickers cookies

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

Servings large cookies

Calories 296kcal

Ingredients

1/2 cup butter Softened
1/2 cup granulated sugar
1/2 cup brown sugar packed
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder unsweetened
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup Snickers Baking Bites or 2 whole candy bars chopped

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Line two baking sheets with parchment paper or lightly grease with nonstick cooking spray and set aside.
In a large bowl, cream butter and sugars until light and fluffy. Whip in egg and vanilla. Scrape down sides of bowl and mix again. Slowly stir in all dry ingredients until just combined. Stir in snickers pieces by hand.
Scoop cookies onto baking sheet using a large (3 tablespoon) cookie scoop. Bake 9-10 minutes. Let cool on cookie sheet 2-3 minutes and then remove to cooling rack. Serve warm or at room temperature.

Notes

Cookie scoops come in three sizes: small, medium and large. Here's how to make cookies using each scoop:

Small scoop (2 teaspoons): 5-6 minutes
Medium scoop (1 1/2 tablespoons): 7-8 minutes
Large scoop (3 tablespoons): 9-10 minutes

Nutrition

The post Chewy Chocolate Snickers Cookies appeared first on Lauren's Latest.

Peanut Butter Fudge

Lauren's Latest — Tue, 08 Oct 2019 01:56:19 +0000

Smooth, rich and creamy, this is an Easy Peanut Butter Fudge Recipe that is perfect for the holidays! Or any day you want a delicious treat!

You are 4-ingredients and 15 minutes away from this divine peanut butter fudge. The only hard part about this recipe is waiting for it to set. We’ve all had chocolate fudge, so this peanut butter fudge recipe is a great alternative to the traditional.

Peanut Butter Fudge Recipe

With just four ingredients you can make the most delicious, creamy peanut butter fudge. And I bet you have all four ingredients in your pantry right now.

Smooth Peanut Butter – such as Jiff, but if you like your fudge chunky, buy and use crunchy peanut butter.
Salted Butter – this helps create that smooth texture. If you use unsalted butter, just add in a pinch of salt.
Vanilla – to compliment and balance the peanut butter flavor.
Powdered Sugar – this adds the structure and sweetness to the fudge!

If you love, love, love, peanut butter, check out these recipes: Soft Baked Peanut Butter Cookies, Peanut Butter Energy Balls, Salted Caramel Peanut Butter Rice Krispie Treats, Chocolate Peanut Butter Chip Cookies, and Peanut Butter Cookie Dough Dip.

How to Make Peanut Butter Fudge

This Fudge Recipe is so EASY because it’s made in a microwave! Plus it takes about 15 minutes of prep. Ok, here it is, how to make peanut butter fudge:

Line a 9×9 baking dish with parchment paper or wax paper and grease lightly. Set aside.
In a large bowl, melt peanut butter and butter together in the microwave until smooth.
Stir in vanilla and powdered sugar until thick and smooth. Pour mixture into prepared dish, smooth the top and cool in the fridge until firm.
Cut into squares and serve.
Store in an airtight container. Left at room temperature, fudge is good for two weeks. Refrigerate to extend it another week.

Freeze it

If you’re looking to make this peanut butter fudge recipe ahead of time, double your batch then freeze half of it!

Freeze. Wrap in plastic wrap then store in a freezer bag for up to two months! Freeze the fudge in a block and then cut in squares after thawing.

Reheat. Simply let it thaw on the counter for a couple of hours or until soft enough to cut into squares.

Mix-Ins

The great thing about almost every fudge recipe is that you can add mix-ins to customize it. This fudge recipe is no different! Here are a couple of great ideas to add to your PB Fudge.

Chocolate Swirl. Try separately melting some semi-sweet chocolate and swirling it into the peanut butter mixture.

Nuts. You can add other types of nuts instead of just peanuts to this fudge recipe. Walnuts, almonds or pecans are nice options.

White Chocolate Macadamia. This is a slightly crazy good combo for peanut butter fudge. Give it a whirl and let me know what you think.

More Fudge Recipes to Try!

Peanut Butter Fudge

Smooth, rich and creamy, this is an Easy Peanut Butter Fudge Recipe that is perfect for the holidays! Or any day you want a delicious treat!

Course Dessert

Cuisine American

Keyword easy peanut butter fudge, how to make peanut butter fudge, peanut butter fudge, peanut butter fudge recipe

Prep Time 10 minutes

Cook Time 5 minutes

Cooling time 1 hour

Total Time 1 hour 15 minutes

Servings servings

Calories 126kcal

Author Lauren

Ingredients

1 cup smooth peanut butter such as Jif
1 cup salted butter
1 teaspoon vanilla
3 1/3 cups powdered sugar

US Customary - Metric

Instructions

Line a 9x9 baking dish with parchment paper or wax paper and grease lightly. Set aside.
In a large bowl, melt peanut butter and butter together in the microwave until smooth.
Stir in vanilla and powdered sugar until thick and smooth. Pour mixture into prepared dish, smooth the top and cool in the fridge until firm. Cut into squares and serve.

Nutrition

The post Peanut Butter Fudge appeared first on Lauren's Latest.

Peanut Butter Cookies

Lauren's Latest — Fri, 11 Jan 2019 19:07:44 +0000

These Peanut Butter Cookies are soft, chewy, and what dreams are made of! Sweet and a little salty too, you will never need another peanut butter cookie recipe. Be sure to check out my other amazing cookie recipes while you’re at it!

Peanut Butter Cookies | Classic + Well Loved

This Peanut Butter Cookie Recipe is heaven-sent! I’ve had plenty of these kinds of cookies before and they always missed the mark. Either with texture, flavor, or both! So, I’ve been testing different ingredients and baking options and this peanut butter cookie recipe is the be-all-end-all. I love a chocolate chip cookie or even sugar cookies are fabulous, but nothing holds a candle to soft, warm, peanut butter cookies.

Main Ingredients Needed

Butter + Peanut Butter – this combination of softened, salted butter, and Jif peanut butter is the key to this cookie recipe. Shortening, butter-flavored shortening, unsalted butter, and all-natural peanut butter just didn’t give me the kind of soft, salty-sweet, chewy cookie I was looking for, but creaming the salted butter together with the Jif and sugars is what made the difference.
Sugar + Brown Sugar – speaking of sugars, I used both kinds here. Both are used to sweeten but brown sugar specifically helps keeps these cookies soft.
Egg – this is used for structure.
Vanilla – use the real stuff if you can!
Baking Soda – this is the leavening agent.
Flour – this fills out the rest of the cookies while not taking away from the PB flavor!

Can I use natural peanut butter for this recipe?

For best results opt for a Jif or Skippy peanut butter. Now is not the time for all-natural peanut butter. Sorry, friends!

How to Make Peanut Butter Cookies

You’re only a few simple steps away from enjoying these unforgettable peanut butter cookies. For full recipe details see the recipe card below!

Step 1: Preheat + Prep

Preheat oven to 350 degrees. Line 2 baking sheets with silicone baking mats or parchment paper and set aside.

Cream salted butter, Jif smooth peanut butter, and sugars together until combined. Add in eggs and vanilla and beat until fluffy. Slowly incorporate the flour and leavening until it’s *just* combined.

Step 3: Scoop + Press Dough

Scoop and press the cookies with a fork on a prepared baking sheet. Because these cookies are filled with peanut butter, they are a little denser than regular cookies. Crisscross pressing the dough helps them bake more evenly, plus it’s cute.

Step 4: Bake + Cool

Bake 7-8 minutes to keep cookies soft, leaving on the hot baking pan for three minutes post oven to finish baking. Transfer to a cooling rack to finish cooling and serve.

Keeping Peanut Butter Cookies Soft

I purposely designed this Peanut Butter Cookie Recipe to be soft. Ingredients, method, and baking all help with this, but sometimes if they have been left out too long, the edges can get a little crispy.

To combat this and keep them fresh, once the cookies have cooled completely, store them in an airtight container with a slice of plain white bread. Just like the bread softens brown sugar, it will help keep your cookies soft and fresh. Of course, this is an optional step, but every little bit helps.

More PB Cookies to Try!

Be sure to pin/save/bookmark or print because this is a classic recipe you’re going to want to save and make again and again. Have a great day, friends!

Peanut Butter Cookies

These Peanut Butter Cookies are soft, chewy and what dreams are made of! Sweet and a little salty too, you will never need another peanut butter cookie recipe.

Course Dessert

Cuisine American

Keyword how to make peanut butter cookies, peanut butter cookie recipe, peanut butter cookies

Prep Time 15 minutes

Cook Time 8 minutes

Total Time 23 minutes

Servings cookies

Calories 130kcal

Ingredients

1/2 cup butter softened
1/2 cup peanut butter such as Jif
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon baking soda
1 1/2 cups all purpose unbleached flour

US Customary – Metric

Instructions

Preheat oven to 350 degrees. Line 2 baking sheets with silicone baking mats or parchment paper and set aside.
Cream peanut butter, butter, and both sugars together until light and fluffy. Stir in egg and vanilla. Scrape sides and mix again. Incorporate baking soda and flour until just combined.
Scoop dough balls onto the baking sheet leaving lots of room around each cookie to expand. Press down cookie dough balls using a fork.
Bake 7-8 minutes. Cool on baking sheet 3 minutes and then remove to cooling rack. Serve immediately or store in airtight containers for up to 3 days.

Video

Nutrition

The post Peanut Butter Cookies appeared first on Lauren's Latest.