Peanut butter and chocolate baked together into soft, chewy goodness and washed down with a large glass of ice cold milk. It doesn’t get much better than that.
Hummingbird Bakery Peanut Butter Cookies (via):
1 stick plus 6 tbsp unsalted butter, room temperature
1 cup sugar1 cup light brown sugar, packed
1/2 tsp vanilla extract
1 cup crunchy peanut butter
2 2/3 cups all-purpose flour
2 1/2 tsp baking soda
1/2 tsp salt
1/2 cup chocolate chips, chopped
Preheat the oven to 325 degrees. In a freestanding electric mixer with a paddle attachment or a handheld electric whisk, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition. Turn the mixer to slow and beat in the vanilla and peanut butter. Add the flour, baking soda, and salt; mix well until a smooth dough is formed. Stir in the chocolate chips until evenly dispersed. Drop 12 equal amounts of cookie dough on each prepared baking sheet and bake 10 minutes or until golden brown around the edges. Let cookies cool slightly on the baking sheet before transferring to a wire rack to cool completely.
This recipe had me at “no bake”, but officially won my heart over with the combination of sweet (chocolate and peanut butter) and salty (pretzels). It really just doesn’t get any better.
No Bake Sweet & Salty Bars:
nonstick cooking spray
2 cups creamy peanut butter
3/4 cup butter, softened
2 cups powdered sugar
4-6 cups pretzel twists
2 cups semi-sweet chocolate chips
Line a 13×9 pan with foil making sure to leave overhang at the ends. Lightly spray the foil with cooking spray. In a large mixer bowl, beat together 1 1/4 cups peanut butter and butter until creamy. Gradually beat in 1 cup powdered sugar. Stir in the remaining 1 cup powdered sugar, 3 cups pretzel pieces, and 1/2 cup chocolate chips. Press evenly into the prepared pan with a spatula.
Microwave remaining 1 1/2 cups chocolate chips and 3/4 cup peanut butter in a medium, microwave-safe bowl on MED-HIGH for 45 seconds; stir. If necessary, microwave in additional 10-15 second intervals, stirring just until chocolate chips are melted. Spread this chocolate layer evenly over the powdered sugar mixture in the pan.
Sprinkle with the remaining pretzel pieces, pressing down lightly. Refrigerate for at least 3 hours or until firm. Lift foil from the pan and peel off. Cut into 60 pieces and store in a covered container in the refrigerator. (Note: this get melty quickly, so I froze mine for an hour before placing out at party).
Nutella never touched my very picky palette until we traveled overseas. I was a devoted peanut butter fanatic with zero desire to change. Then I tried it and my world changed. I know I don’t have to tell you because I’m sure you already know, but Nutella is basically the perfect combination between chocolate and peanut butter. Now, let’s get something straight. Peanut Butter is still my homeboy, my #1 spread of choice, my I-need-a-quick-snack-with-a-spoon go to, but Nutella is no longer the enemy. Plus, it added just the perfect amount of flavor and spin to the ever classic puppy chow. Oh, dessert deliciousness.
Nutella Puppy Chow:
2/3 cup Nutella
1/4 cup butter
1 cup chocolate chips
9 cups Rice Chex cereal
2-3 cups powdered sugar (depending on how much you like)
Melt Nutella, butter, and chocolate chips at 30 second increments (about 90-120 sec) in a microwave safe bowl until all ingredients can be mixed smooth. In a large bowl, add Rice Chex cereal and top with Nutella mixture until cereal is evenly coated. Place 1 cup of powdered sugar into a large Ziploc bag or Tupperware container, pour in coated cereal, and top with an additional cup of powdered sugar. Shake till you can’t shake no more. Add in any additional powdered sugar to your liking. Store in an airtight Tupperware container.
I try to eat healthy and always explore new quick and easy AND healthy recipes. BUT…
Confession: I have a sweet tooth.
At times, I also have willpower, but recently the sweet tooth has been winning. My sweet tooth is a major fan of cookies. And in the cookies category, you truly cannot go wrong with Monster Cookies. Unless you’re dealing with a peanut allergy (peanut butter is an ingredient!) these cookies are a MAJOR hit at any event, across the board: work potluck, girls night, post-dinner party treat, baby shower, family dinner, a random Tuesday night… seriously. TRY THEM!
Original recipe: The Food Network
- 3 eggs
- 1 1/4 cups packed light brown sugar
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 12-ounce jar creamy peanut butter
- 1 stick butter, softened
- 1/2 cup multi-colored chocolate candies
- 1/2 cup chocolate chips
- 1/4 cup raisins, optional
- 2 teaspoons baking soda
- 4 1/2 cups quick-cooking oatmeal (not instant)
- Pre-heat the oven to 350 degrees F.
- Line cookie sheets with parchment paper or non-stick baking mats.
- In a very large mixing bowl, combine the eggs and sugars. Mix well.
- Add the salt, vanilla, peanut butter, and butter. Mix well.
- Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal.
- Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
- Bake for 8 to 10 minutes. Do not over bake.
- Let stand for about 3 minutes before transferring to wire racks to cool.
MMMMM! What’s your go-to cookie recipe?
Congratulations! You officially made it through the 2012 festive feasting season. Studies show that the average American gains 1-2 pounds during the holiday season. And, those extra pounds tend to become permanent baggage. Yikes! Whether or not healthy eating, working out or weight loss was in your 2013 resolution, it’s time to get back on the horse.
Personally, one of the hardest parts of this time of year is going from constantly stuffing my face back to normal eating habits. I’m always hungry. My recommendation? Healthy snacks to help you through the day. Here’s one easy recipe idea, as well as 10 other snack ideas:
No Bake Energy Bites
Original recipe: thetwentysixthyear // Gimme Some Oven
- 1 cup (dry) oatmeal (I used old-fashioned oats)
- 1 cup toasted coconut flakes
- 1/2 cup chocolate chips
- 1/2 cup peanut butter
- 1/2 cup ground flaxseed
- 1/3 cup honey
- 1 tsp. vanilla
- Stir all ingredients together in a medium bowl until thoroughly mixed.
- Let chill in the refrigerator for half an hour.
- Once chilled, roll into balls. Mine were about 1″ in diameter.
- Store in an airtight container and keep refrigerated for up to 1 week.
Makes 18 bites. Serving size is 1 bite, approximately 148 calories.
- Replace peanut butter with any nut butter (almond butter, sunflower seed butter, etc.)
- Replace chocolate chips with chopped dried fruit, dried berries, chopped almonds, pecans or sunflower seeds or any other chips (butterscotch, dark chocolate, etc)
- Do not replace the honey – it holds everything together!
Other healthy snacking ideas, listed as per serving:
- Cherry tomatoes (9)
- Cucumber slices (1/4 whole cucumber) + hummus (1/4 cup)
- Tiny twist pretzels (18)
- Baby carrots (3/4 to 1 cup)
- Banana (1) .. alone or add peanut butter (2 Tbsp)
- Quaker white cheddar rice cakes (2)
- Apple (1) .. alone or add peanut butter (2 Tbsp)
- Chobani greek yogurt (1 cup)
- Edamame (1/2 cup)
- Sugar free hot chocolate (1 packet) — perfect this time of year!!