Happy late Halloween! I was so excited for trick or treaters this year that I got a 5 pound bag of mini candy bars.
“I hope we don’t run out!” I thought.
Maybe 15 ecstatic handfuls later and the night was over. You guys, I even forced a little girl to take more than she wanted.
So what do I do with all the leftovers goodies? Duh! I love baking! Let’s do this! These cookies are extremely easy to make and delicious. Plus they use less butter than chocolate chip cookies usually do. I’m trying to save your fat ass as well as my own here!
1/2 stick unsalted butter, softened
6 tablespoons white sugar
6 tablespoons packed light brown sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 large egg
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1 cup chopped various candy bars (I used Snickers, Milky Way, Baby Ruth, and some Hershey’s Kisses)
Preheat the oven to 375
Mix butter and sugars until light and fluffy. Mix in vanilla, salt, and egg. In a separate bowl combine flour and baking soda. Add into butter mixture until combined. Stir in chopped candy.
Roll into 1 1/2 inch balls and place on ungreased baking sheet. Bake for 9-12 minutes. Cool on wire rack.
My first couple times making these some of the candies exploded.
This one took a poop.
To remedy this, just make sure that dough covers the candy that’s poking out.
Now you have a great variety and used up that tempting bag of candy!
Today is life changing. I decided I have to break up with peanut butter.
But wait… I have a third of a jar left that is too tempting to resist.
I scoured the internet for recipes for peanut butter cookies with marshmallows. I love the combo but couldn’t decide what I wanted to do… So I experimented with these. And they are amazing because you only need one bowl and the ingredients are all basic and cheap!
Seriously. Peanut butter cookies three ways – one bowl. No, I’m not going to make a three girls, one cup joke. You disgust me for anticipating that!
What you need:
1/4 cup butter
1/4 cup peanut butter
1/4 cup sugar
1/4 cup brown sugar
1/4 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. pumpkin pie spice
1 egg white
1/4 tsp. vanilla
3/4 cup flour
10 large marshmallows
Preheat oven to 350. Mix butter and peanut butter until combined. Add sugars, baking powder and soda, and pumpkin pie spice. Stir in egg white and vanilla. Slowly add in flour until combined thoroughly.
If you would like plain peanut butter cookies this is a great recipe! Roll into one inch balls and bake for approximately 8 minutes. To beautify sprinkle sugar on top and x with a fork.
For another option you can slice up a large marshmallow into 10 bits and add a few into each little cookie dough ball you roll. Bake for approximately 8 minutes.
Now for my favorite variation. Cut a large marshmallow in half. Roll the cookie to an inch and a half to two inches and bake for 6 minutes. Remove and push the marshmallow half, cut side down, into the center of the soft cookie dough. Bake for an additional 2 minutes.
Welcome to my blog! This recipe is dignified enough to be the very first post because they’re the best cookies I’ve ever had. If you’ve been to Brown Butter Cookie Co. in Cayucos, CA then you know how great these are. They’re also teeny tiny and a buck a piece! I searches online to find a copycat recipe and adapted it. You can find the original recipe here at Yummy Mummy
3/4 stick unsalted butter
1/2 teaspoon vanilla extract
1/4 cup brown sugar
3/4 cup AP flour
1/2 teaspoon baking soda
Himalayan pink salt (can use sea salt)
Pour the butter into a bowl with the brown sugar and vanilla extract. Right about now your mouth will start watering because it smells like happiness. Remember that smell when mom makes apple crisp? Stir up the happiness and set aside while you whisk together the flour and baking soda. Stir the flour mixture into the butter mixture until well combined and put into the fridge to chill slightly, for 5-10 minutes.
Proceed to lick the spoon. Thoroughly.
Now take a rounded tablespoon and spoon your dough onto a parchment paper lined cookie sheet. You can also roll them with your hands and flatten slightly. Grind or sprinkle the salt onto the tops of the dough, gently pushing it into the cookie. Bake for 10-15 minutes.
Keep a close eye! Nobody likes a burnt cookie! Except maybe the husband of that overtanned mom….
ANYWAYS. Once the cookies are slightly browned, remove them from the oven. Don’t try to move them right away! They’ll completely crumble. Wait at least 15 minutes then you can move them to a plate. I like to accidentally break at least one. I most definitely didn’t want to eat it before I could share but alas, c’est la vie…
Now enjoy your little treasures.
Now go give yourself a kiss. You deserve it.