Note: I received complimentary products for this post. All opinions are my own.
One thing I love about #Choctoberfest is getting to know some new brands – like Davis Chocolates I showed off the amazing Cocktail Sticks on facebook last night, but they also sent these awesome (organic!) peanut butter baking chips – and I knew they’d become cookies.
These cookies are so, so fabulous. They’re rich and chocolaty without being overly sweet – and then you bite into the pockets of chocolate chunks and peanut butter chips. It’s just seriously yum. I brought these to a meeting and as we were packing up at the end everyone was grabbing “just one more” – always the sign of a good cookie!
Chocolate Peanut Butter Chip Cookies
(a Kate’s Recipe Box original)
Makes about 3 dozen 2″ cookies
2 cups all-purpose flour
2/3 cup cocoa powder
1 tsp. baking powder
1/4 tsp. salt
1 cup butter, softened
1 cup sugar
2/3 cup brown sugar
2 tsp. vanilla
1 1/2 cups peanut butter chips (I used Davis Chocolate Organic Peanut Butter Baking Chips)
1 cup chocolate chunks
In a bowl, whisk together the flour, cocoa powder, baking powder, and salt and set aside.
In a stand mixer, cream together the butter and sugars until light and fluffy – about 5 minutes. Mix in the eggs one at a time, then mix in the vanilla. Add the dry ingredients, a little at a time, until just combined. Fold in peanut butter chips and chocolate chunks.
Drop by rounded tablespoons onto a baking sheet at bake at 350 degrees for 8-10 minutes. Remove from oven and then let cool for five minutes before transferring to a wire rack to cool completely.
You can see today’s other #Choctoberfest recipes here:
Today, I’m kicking off a series of kid-friendly recipes – ones they’ll be able to help make and like to eat. I generally get a lot of questions about how I incorporate Jake into the cooking process. There’s nothing really earth-shattering about my approach: I just let him jump in wherever he can. Yes, it’s sometimes a mess. Yes, we have plenty of over-mixed muffins. But, he’s learning – and that’s important.
These mini muffins are a great place to start if you want to get your kids involved in the kitchen. They’re super simple and come together quickly. These definitely ebb on the healthier side of muffins – if your little one has a big sweet tooth, try mixing in 1/4 cup mini chocolate chips.
- Mash the sweet potato & banana
- Help measure ingredients
- Help spoon the batter into muffin wells
Adults will need to:
- Crack eggs
- Put the muffins into the oven and take them out
Sweet Potato Banana Muffins
(from The Lean Green Bean)
Makes 1 dozen mini muffins
1/2 cup cooked, mashed sweet potatoes
1/2 cup mashed bananas
1/4 cup peanut butter
1/4 tsp. cinnamon
Preheat the oven to 375 degrees. Spray a mini-muffin pan with non-stick spray and set aside.
Mix all ingredients together until well combined. Divide evenly between muffin wells.
Bake for 18 minutes.
I love apple season! We did a family trip to the orchard for some apple picking a few weeks ago and since then I’ve been making apple everything – applesauce, buttermilk custard apple pie, and this oatmeal were the first few kitchen projects post-trip.
This oatmeal was great – and just screams fall to me!
Peanut Butter Apple Baked Oatmeal
(from Two Peas and Their Pod)
2 cups old fashioned oats
1/4 cup light brown sugar
1/2 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
1 3/4 cups milk
3 Tbsp. unsweetened applesauce
1 tsp. vanilla
1/2 cup creamy peanut butter
2 apples, diced
Preheat your oven to 350 degrees and grease an 8×8 baking dish.
In a large bowl, stir together the oats, sugar, baking powder, salt and cinnamon. In another bowl, whisk together the milk, egg, applesauce and vanilla. Pour the liquid ingredients into the oats and stir to combine.
Add in the peanut butter and mix until well combined. Fold in apples.
Bake for 35 minutes, or until set and golden. Let cool for a few minutes before serving.
This pie, you guys, this pie.
I whipped this up for my husband’s birthday and I’m pretty sure it was more well-received than any cake I’ve made him. It’s hard to argue with creamy peanut butter, chocolate and an Oreo crust. If you’re a chocolate-peanut butter lover like me, you need to make this ASAP. It’s really just that good.
No-Bake Chocolate Peanut Butter Pie
(from Kevin & Amanda)
Makes 1 pie
1 package Oreos
1 cup butter, divided
1 1/2 cups + 2 Tbsp. creamy peanut butter, divided
1 cup powdered sugar
1 cup chocolate chips
1/2 cup heavy whipping cream
Crush the Oreos in a food processor or with a rolling pin. Stir together with 1/2 cup melted butter. Press into a pie pan or spring form pan. Freeze for 10 minutes or until set.
While the crust is in the freezer, beat together the remaining butter, 1 1/2 cups peanut butter and 1 cup of powdered sugar, until smooth and creamy. Spoon into the crust and gently smooth. Place back in the freezer.
In a heat-proof bowl, add the chocolate chips and remaining peanut butter.
In a saucepan, bring the whipping cream to a rolling simmer over medium-high heat. Pour the hot cream over the chocolate chips and peanut butter. Let stand for 5 minutes and then whisk until smooth. Pour over the peanut butter layer and smooth out. Refrigerate, covered, for at least an hour before serving.
I’ve been in full-on declutter mode lately. My closet got a thorough purge a few weeks ago. Jake’s clothes got a big reorganization with all of his now-too-small things packed up into space bags into the basement. And this week, I’ve been working on the refrigerator and pantry. There are a lot of things I just need to use up (or accept that I won’t and throw them out).
I realized I had two, half-full containers of chocolate icing the other day. Which automatically meant I needed to try another version of the Reese’s fudge I posted last week. And in the pantry, I found some white chocolate peanut butter and leftover ingredients from the S’more Pizza. S’mores Fudge was the obvious choice. It came out delicious – Mark and I both agreed we liked this version better!
(adapted from Reese’s Fudge)
Makes 1 pan
1 container chocolate icing
1 1/2 cups white chocolate peanut butter spread
Crushed graham crackers
Line a small loaf pan with parchment.
Scoop the icing and spread into a microwave-safe bowl. Microwave for 1 minute and whisk until thoroughly combined. (Microwave in 15-second increments if it’s not melted enough.)
Pour the chocolate mixture into the prepared loaf pan. Sprinkle mini marshmallows and crushed graham crackers over the top and press in slightly. Refrigerate for several hours before slicing and serving. Store covered in the refrigerator.