Tag: baking

Bakery-Style Chocolate Mint M&M Cookies

Chocolate Mint M&M Cookies

Lately I’ve been obsessed with making bakery-style cookies.

You know the kind I’m talking about–soft, chewy, delightfully oversized, and packed to the brim with chips, chunks of candy, and other add-ins. So, after some success with my caramel M&M cookie recipe, and having spotted mint-flavored M&Ms at my local CVS, I decided to give a bakery-style mint chocolate cookie recipe a try.

Chocolate Mint M&M Cookies

With a delicious chocolate base, filled with chocolate chips, M&Ms, and Andes Mints, and topped with a healthy dose of green sprinkles, these cookies definitely pack a minty punch!

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Miniature Tarts with Raspberries and Cherries

Miniature tarts with raspberries and cherries

Did you know that Tuesday, June 20th is Cherry Tart Day? To celebrate, I decided to create a miniature tarts recipe to utilize the bright, beautiful berries and cherries which are so readily available at the farmer’s market during the warm summer months.

This tart recipe is super simple, with absolutely no baking required (so, no need to turn on the oven on a hot summer afternoon!) Just blend three easy-to-find ingredients (sugar, cream cheese, and vanilla) to create the creamy filling, and top with fresh berries and cherries.

Miniature tarts with raspberries and cherries

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Oversized Quadruple Peanut Butter Cookies

Oversized Quadruple Peanut Butter Cookies

If you love peanut butter cookies, this is the cookie recipe for you.

Soft, chewy, and delightfully oversized, they’re made with a creamy peanut butter base and absolutely loaded with crunchy, chocolate-y goodness: Reese’s Pieces, Reese’s Peanut Butter Cups, chocolate chips, and chopped peanuts! Plus these cookies bake up super pretty and colorful, making them a great choice for gifting.

This recipe makes about fifteen large (3.5″ diameter) cookies. However, you could easily roll smaller dough balls to produce about 25-30 standard-size cookies. Either way, be sure to allow a few inches of space when placing your dough on the cookie sheets, as these cookies will spread quite a bit as they bake.

As a side note, these definitely turn out best when baked on a silicone mat, as it helps to prevent the candy pieces from sticking to the tray. I like my Vremi silicone baking mats. However, you could bake these directly on an ungreased cookie sheet if necessary. Also, for best results use a commercial peanut butter which contains some sugar. I’m a huge fan of NYC-based Peanut Butter & Company, so I made these cookies using The Bee’s Knees by Peanut Butter & Co. However, any sweetened peanut butter–Peter Pan, Skippy, etc–would work just as well.

Oversized Quadruple Peanut Butter Cookies

Creative Peanut Butter Cookies

  • Mix up your add-ins! For this batch I used Reese’s Pieces, Reese’s Peanut Butter Cups, chocolate chips, and crushed peanuts. However, you could sub in any peanut butter candy you wish. Some possibilities include chopped Snickers or Mr. Goodbar, peanut butter chips, peanut (or peanut butter) M&Ms, chocolate-covered peanuts, and anything else you can think of!
  • Play around with peanut butters. I used The Bee’s Knees by Peanut Butter & Co., which contains honey. Their Dark Chocolate Dreams or White Chocolate Wonderful peanut butter would work nicely, too. And, this Reese’s Peanut Butter Chocolate Spread sounds like it could be a fantastic addition to these peanut butter cookies!

Oversized Quadruple Peanut Butter Cookies

Love candy-packed cookies? Be sure to check out my recipe for double caramel chocolate M&M cookies. And for peanut butter fans, my chocolate peanut butter-stuffed muffins are a great choice, too!

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Print Recipe
Oversized Quadruple Peanut Butter Cookies
Bakery-sized peanut butter cookies loaded with chocolate and peanut butter candies. Perfect for peanut butter fans!
Oversized Quadruple Peanut Butter Cookies
Course Dessert
Cuisine Cookies
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
3.5" diameter cookies
Ingredients
Course Dessert
Cuisine Cookies
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
3.5" diameter cookies
Ingredients
Oversized Quadruple Peanut Butter Cookies
Instructions
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Unwrap peanut butter cups. Chop peanut butter cups and peanuts, and set aside.
  3. In a large mixing bowl, use a hand mixer to combine butter, 3/4 cup granulated sugar, brown sugar, peanut butter, egg, and vanilla extract.
    Oversized Quadruple Peanut Butter Cookies
  4. In a separate bowl, sift together flour, salt, baking soda, and baking powder. Add to butter mixture and beat well to combine.
    Oversized Quadruple Peanut Butter Cookies
  5. Stir in peanut butter cups, Reese's Pieces, peanuts, and chocolate chips. Reserve a few of each add-in for pressing into the tops of the cookies.
    Oversized Quadruple Peanut Butter Cookies
  6. Cover dough with plastic wrap and chill, at least one hour.
    Oversized Quadruple Peanut Butter Cookies
  7. Remove chilled dough from refrigerator. Roll into golf ball-sized balls (you should end up with 15-16 total). Coat balls in remaining 4 Tbsp of granulated sugar, covering completely.
    Oversized Quadruple Peanut Butter Cookies
  8. Place dough balls about 3" apart on baking sheets lined with silicone mats, and use your fingers to flatten slightly. (Do not crowd your trays, as these cookies will spread.) If desired, press a few extra chips, nuts, or candies into the top of each dough ball.
    Oversized Quadruple Peanut Butter Cookies
  9. Bake cookies at 375 degrees Fahrenheit for 10-12 minutes. Do not overbake.
  10. Remove trays from oven and allow to sit for 5-10 minutes before transferring cookies to a wire rack to cool completely.
    Oversized Quadruple Peanut Butter Cookies
Recipe Notes

These cookies turn out best when baked on a silicone mat. If you do not have one, bake your cookies on ungreased cookie sheets.

For best results, use a commercial peanut butter which contains some sugar. (I used The Bee's Knees by Peanut Butter & Co.) Avoid making these with an oily, peanuts-only "natural" peanut butter if possible.