Tag Archives: peanut butter

Peanut Butter, Oatmeal, Nutella Cookie Sandwiches

Cupcakes for Breakfast: peanut butter oatmeal cookie sandwiches with nutella

These cookies are about knowing what’s right. Knowing that peanut butter and oatmeal and Nutella go so well together. It’s a no brainer. Knowing that I can create my own recipe and it will work because I’ve baked cookies dozens of times now and I understand the ingredients. Knowing when it’s the right time to get in the kitchen and get flour on the floor and on my face because it will just make me feel better. Knowing that it’s ok to make a whole batch of cookies solely as a vehicle for the big scoop of Nutella I want to eat with a spoon. Not knowing what’s the deal with the people I’m sharing them with, but knowing that sharing cookies with them will bring us together. And that’s worth making cookies for.

The point is, I’m starting to know. Recognizing that gut feeling. Figuring it out. Doing something with it. Even if that gut feeling is just about Nutella. That feels like growth to me. And what better way to grow than with awesome cookies in your pocket.

Cupcakes for Breakfast: peanut butter nutella oatmeal cookie sandwiches

Cupcakes for Breakfast: peanut butter nutella oatmeal cookie sandwiches

Peanut Butter Oatmeal Cookie Sandwiches with Nutella

  • 1/2 cup butter (1 stick), softened
  • 1/2 cup peanut butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 2 teaspoons vanilla
  • 1 1/4 cup flour
  • 3/4 cup rolled oats
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Nutella
  1. Preheat oven to 350°. Line cookie sheets with silpat mats or parchment paper.
  2. In a small bowl, sift together flour, oats baking powder, cinnamon and salt. Set aside.
  3. In the bowl of an electric mixer, beat butter and peanut butter with the sugars. Add egg and vanilla, mixing well until combined. Slowly incorporate dry ingredients until dough comes together.
  4. Form small balls of dough all about the same size and roll them into balls. Place them about two inches apart on the baking sheets and press down on them a little to flatten.
  5. Bake for 7-8 minutes until lightly golden around the edges. Let cool completely on a wire rack. Once cool, sandwich two cookies together with Nutella. and repeat.

Cupcakes for Breakfast: peanut butter oatmeal cookie sandwiches with nutella

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Crunchy Peanut Butter Chocolate Cake

Cupcakes for Breakfast: crunchy peanut butter chocolate cake

I’m just going to give you the moral of this story up front: baking for boys can be all sorts of fun, but baking for your friends is better. That’s kind of the moral of my life though.

Cupcakes for Breakfast: crunchy peanut butter chocolate cake

So, here’s what I propose. Make a really good chocolate cake. I’m still a huge fan of Martha Stewart’s one bowl chocolate cake, but I know we can’t all be Martha, so if you must use your favorite Duncan Hines box I promise I won’t tell and I promise no one will care. Put on a pot of coffee and while it brews, make this crunchy peanut butter frosting. Slab it all over the cake – if it’s messy, so what? You’re just going to start eating it now anyway. Lick the extra frosting off your fingers. Invite a good friend over. Gossip about the boys. Bite of rich, moist, crunchy cake. Laugh. Sip of coffee. Inappropriate joke. Repeat. Pack up pieces of cake for your friends to eat for lunch the next day. Extend the cake love.

Cupcakes for Breakfast: crunchy peanut butter chocolate cake

Crunchy Peanut Butter Cream Cheese Frosting

For any kind of chocolate cake – but I like Martha’s best.

 

  • 1 (8-ounce) package cream cheese, room temperature
  • 4 tablespoons unsalted butter, room temperature
  • 1 cup crunchy peanut butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups confectioners’ sugar
  1. Beat the cream cheese and the butter together.
  2. Add the peanut butter and vanilla and continue to mix well.
  3. Slowly add the sugar (sift it if you’re not lazy like me) and beat until incorporated.

crunchy peanut butter frosting and coffee

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Peanut Butter Chocolate Chip Oatmeal Cookies

Cupcakes for Breakfast: Peanut butter chocolate chip oatmeal cookies

Life has been moving way too fast recently. I’m still shocked it’s November. I’m trying to fit in so much in so little time. And all I really want is a night on my couch with a home cooked meal and for life to slow down just a bit. Living in what I’ve called “Nikki Mouse Club House” I’ve been avoiding cooking at home, so that hopefully the mice will stay out of my kitchen. So I’ve been eating out A LOT. I’ve had some great meals, so I’m not complaining, but I’m yearning for something smaller, something cheaper, and something made with my own hands.

A few weeks ago, I broke my no-baking rule and meticulously made these peanut butter chocolate chip oatmeal cookies. (I couldn’t let any crumbs fall on the floor!) While these are by no means a real meal, they totally hit the spot for something homemade…complete with that warm and fuzzy feeling. These crisp, delicate yet rich cookies just taste like home. Comfortable  Familiar. And that’s exactly what I was going for. It’s a lovely little feeling that does so much for your soul. (Which you can prolong for a while because you can just keep eating and eating these.)

Ok, so take some time to make these, grab a few, a glass of milk, your softest blanket, and curl up for some quality couch time. Trust me, you deserve it.

Peanut Butter Chocolate Chip Oatmeal Cookies

Recipe adapted from Martha Stewart – makes about 6 dozen

  • 3 cups old-fashioned rolled oats
  • 1/3 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup peanut butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups semisweet chocolate chips
  1. Preheat oven to 350°. In a medium bowl, stir together oats, flour, baking soda, baking powder, and salt. Set aside.
  2. Beat sugars, butter, and peanut butter in the bowl of an electric mixer until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
  3. On low speed, slowly incorporate the oats mixture just until combined. Mix in chocolate chips.
  4. Using a 1 inch ice cream scoop, drop balls of cookie dough 2 inches apart on parchment paper lined (or sprayed with non stick spray) baking sheets.
  5. Bake 13-15 minutes (rotating the pans half way through) until golden brown and set. Let cool on sheets for 5 minutes before transferring to wire racks to cool completely.

Also, why don’t I bake with oats more often? They add so much to a cookie and provide instant feels-like-home warmth in my belly. Like these oatmeal cream pies…perfection.

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When Nutella Alone Just Isn’t Enough

shortbread cookies with nutella and peanut butter

I’ve been working from home recently and it’s been going very well. I predicted that my proximity to my kitchen would result in an overindulgence of sweets and baking projects, but surprisingly I’ve been able to restrain myself. And actually I’ve been finding that I’m eating more healthy because I have the time and resources to cook great food every day.

Despite that, we all have dessert cravings every so often. One recent afternoon I repeatedly walked over to my pantry to stare at the stacked jars of nutella and peanut butter. I wanted them both. I thought about dipping a spoon sideways into each one so that I could taste them equally as I slowly licked the spoon. (I’m a pro at this technique.) But I wanted something more than just a spoonful of this super combination. So one late afternoon, I whipped up a small batch of shortbread cookies, with sole purpose to deliver the nutella and peanut butter to my mouth. They were so much better than the spoon method. The 20 minutes of chilling time aside (sweet cravings can make me a little impatient), these were so simple and quick to whip up. This could get dangerous…

shortbread cookies with nutella and peanut butter

Mini Shortbread Sandwich Cookies with Nutella and Peanut Butter

Makes about 8-10 mini cookie sandwiches

  • 2 sticks butter
  • 1 cup sugar
  • 2 cups flour
  • 1 cup corn starch
  1. Preheat oven to 325°
  2. Cream butter and sugar together. Sift in flour and corn starch and blend together using a pastry cutter (you know, that attachment that looks like Captain Hook’s hook?)
  3. Form dough into a big ball (it might be a little dry and flaky but thats ok) and wrap in plastic wrap. Refrigerate 20 minutes.
  4. Roll out the dough on a floured surface and  cut into rounds using a small round cookie cutter (the rim of a shot glass can work for this too). Place on a cookie sheet and bake for about 20 minutes, but don’t let them them brown.
  5. Spread nutella, creamy peanut butter, or even some raspberry jam between two cookies. Snack on while you drink your afternoon coffee.

shortbread cookies with nutella and peanut butter

Do you have a go-to afternoon sweet snack? Something to help get you through the last few hours of the work day? I’m always taking suggestions!

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Back to Basics

peanut butter cookies

I’ve been away for a while, but I’m not apologizing for it. Work has been crazy, but I love what I’m doing. Life has been hectic, but I’m having fun. And then I had the best weekend with my family at my little brother’s college graduation. So much love, joy, and pride. With little technology (ok, I snuck in a few instagrams), great food (seriously, Paesanos, you get me every time), and some incredible inspiration (smart Penn nerds and Geoffrey Canada), it was simply wonderful.

Just like this weekend, these classic peanut butter cookies are equally as special. Only three small bites, comforting, nothing fancy, and with traditional crisscross fork marks. Just the kind of simple treat you need on a rainy day like today. They even kind of give you that same warm and fuzzy feeling as laughing uncontrollably with your siblings. (Ok, not as great, but close enough.)

peanut butter cookies

Peanut Butter Cookies

Adapted from Magnolia Bakery – makes 2-3 dozen

  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup chunky peanut butter, at room temperature
  • 3/4 cup sugar, plus more for sprinkling
  • 1/2 cup firmly packed light brown sugar
  • 1 large egg, at room temperature
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350°.
  2. In a medium sized bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
  3. In a large mixing bowl, beat the butter and peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg, milk and vanilla and mix well. Slowly add the flour mixture until fully incorporated.
  4. Drop rounded teaspoonfuls onto cookie sheets leaving several inches in between. Using a fork, indent a crisscross pattern on each cookie. Lightly sprinkle cookies with sugar.
  5. Bake for 10-12 minutes. Don’t over-bake. Cool. Enjoy with a glass a milk and someone you love.

And if you haven’t seen it yet, here’s my favorite photo from this weekend. It pretty much sums it all up!

sibling love

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