Peanut Butter Cookie Dough Sandwich Cookies

Peanut Butter Cookie Dough Sandwhich Cookies - Candy Coated Culinista

Peanut Butter Cookie Dough Sandwhich Cookies – Candy Coated Culinista

I made these cookies for a friend as a part of their birthday dinner. I just love preparing a meal as part of a birthday celebration.

Yield/Serving: 14-16 cookies (7-8 sandwich cookies)
Prep Time: 10 min.
Cook Time: 9 – 11 min
Difficulty level is: Medium

Ingredients
Cookies
• 1 ¼ cups all-purpose flour
• ¼ tsp baking soda
• ½ tsp salt
• ¼ cup butter, at room temperature
• ¼ cup creamy peanut butter
• ¼ cup granulated sugar
• ¼ cup golden brown sugar
• 2 eggs, at room temperature
• 1 tsp vanilla extract
Cookie Dough
• 3 tbsp butter; softened
• 3 tbsp creamy peanut butter
• 3 tbsp golden brown sugar
• 3 tbsp all-purpose flour
• 3 tbsp confectioners’’ sugar
• 1/8 tsp salt
• 1 ½ tbsp heavy cream
• ½ tsp vanilla extract
• Semi-sweet chocolate chips, to decorate

Assembly
Cookies
1. Preheat oven to 350°F.
2. Line two baking sheets with parchment paper.
3. Using a medium sized bowl whisk together flour, baking soda and salt.
4. Using an electric mixer with the whisk attachment, whisk together the butter, peanut butter, sugar and brown sugar until creamy, about 2 to 3 minutes.
5. Add in the eggs and vanilla and slowly beat in the flour mixture.
6. Once the mixture has reach a dough consistency roll into 1” sized balls and arrange on cookie sheets.
7. Bake for 9 to 11 minutes or until golden brown.
8. Let cool on baking sheet for 5 minutes and then transfer to wire rack to let cool completely.
Cookie Dough
1. Using the electric mixer beat together the butter, peanut butter, brown sugar until light and creamy, about 2 to 3 minutes.
2. Add flour, confectioners’ sugar and salt until incorporated.
3. Add in the heavy cream and vanilla extract until light and fluffy, about 2 more minutes.
4. Add some cookie dough to the flat side of the cookies and top with another cookie.
5. Decorate the sides of the exposed cookie dough with chocolate chips.
6. Repeat until all the cookies are filled.
7. Serve

Tips
• You can add the chocolate chips into the cookie dough if you prefer; but I like the esthetic of the chocolate chips along the sides.

Please Enjoy

My thoughts
These were mentioned in passing as a favourite cookie and I just took note and filed that info away until the right time. Reviews were “these are awesome and you’re the best” and “I never expected these on top of dinner.” I also tucked one away for a co-worker who loves sweets. The review was “surprisingly soft; as I was expecting a firmer cookie”. I enjoyed a halfie (half of a sandwich cookie) and it was soft and very tasty; as my first time making this it came out so good.

Peanut Butter Cream Pie

Peanut Butter Cream Pie - Candy Coated Culinista

Peanut Butter Cream Pie – Candy Coated Culinista

For Christmas dinner at the in-laws I departed from my usual desserts. Typically I make Christmas desserts, with candy canes, peppermint, pumpkin, chocolate, molasses or cranberries (those common Christmas flavours), but this year the in-law Christmas was on December 27th and I was tired and not feeling making an elaborate dessert. I decided to make only one dessert and hoped it would turn out and taste good. This quick and easy almost no bake dessert (only the pie crusts) is a light, fluffy and complimented a filling Christmas dinner.

Slightly altered From Joy the Baker – Homemade Decadence

Yield/Serving: 1- 9” pie & 2- mini pies
Prep Time: 30 min.
Difficulty level is: Easy

Ingredients
• 2 cups graham cracker crumbs
• ¾ cups chocolate cookie crumbs
• ½ cup unsalted butter, melted
• 1½ cups heavy cream
• 1 (8-ounce) package cream cheese, at room temperature
• ¼ cup packed light brown sugar
• ¼ teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 cup smooth all-natural peanut butter
• Caramel drizzle
• Bittersweet chocolate drizzle
• Chopped peanuts
• 1½ cups heavy cream
• 1 tbsp vanilla extract

Assembly
Pie
1. Pre-heat oven to 350°F. Have a 9” pie plate and two mini pie plates at the ready.
2. In a small bowl melt the butter in the microwave.
3. Using a large bowl pour in half of the melted butter in and mix the graham cracker crumbs until moist.
4. Press crumbs into the bottom and up the sides of pie plate.
5. Using a medium bowl pour in half of the melted butter in and mix the chocolate cookie crumbs until moist.
6. Press crumbs into the bottom and up the sides of two pie plates.
7. Bake the pie crusts in center of the oven, covered with aluminum foil, for 10 min and let cool.
8. Using an electric mixer with the whisk attachment, beat the cream until it holds soft peaks, 4 to 5 minutes and then transfer to a medium bowl.
9. In the same bowl of the electric mixer (you don’t have to rinse it out) using the whisk attachment, beat the cream cheese on medium speed until smooth, about 3 minutes.
10. Add the brown sugar, salt, and vanilla extract and beat well.
11. Add in the peanut butter until smooth.
12. Gently fold in a quarter of the whipped cream and then continue to gently fold in another quarter of the whipped cream. Add in the remaining whipped cream until the mixture is well incorporated but still fluffy.
13. Using a spatula spread the filling into the prepared crusts.
14. Refrigerate pie for at least 4 hours.
15. Once pie has chilled, melt caramel and bittersweet chocolate and drizzle over the pie using a fork and sprinkle peanuts over top.
Whipped Topping
16. Just before serving, using an electric mixer with the whisk attachment, beat the cream and vanilla extract until it holds soft peaks, 4 to 5 minutes and top pies and serve.

Tips
• The pie will last, well wrapped in the refrigerator, for up to 4 days.

Please Enjoy

My thoughts
It was enjoyed by all and I was a fan of the light and creaminess of the pie. This was my first time ever having a cream pie, so I don’t have a comparison but I know I enjoyed this.

Date Night Cookies – My Signature Cookie

Date Night Cookies - Candy Coated Culinista

Date Night Cookies – Candy Coated Culinista

I have a signature cookie! My signature cookie came about because I had a lot of ingredients I wanted to use up and a failed caramel recipe to re-purpose. It was my first attempt making caramel and the outer edges became caramel but the interior was too hard. I renamed my caramel to toffee and chopped up some pieces for my new cookie, along with some pretzels hanging around and taking up my precious cupboard space. Today I decided to get creative and here is my signature cookie.

Yield/Serving: approx. 18 cookies
Prep Time: 10 min.
Cook Time: 10 min.
Difficulty level is: Easy

Ingredients
• 225g (8 oz) dark chocolate 70% cocoa
• 4 tbsp unsalted butter
• 2/3 cups all-purpose flour
• 2 tbsp cocoa powder
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• 2 eggs
• ¾ cups turbinado sugar
• 2 tsp vanilla extract try another one (pear??)
• ¼ cups semisweet chocolate chips
• ½ cup creamy peanut butter
• ¼ cups powdered sugar
• 1¼ cup pretzel pieces
• ½ cup toffee bits

Assembly
1. Preheat oven to 350°F.
2. Line two cookie sheets with parchment paper.
3. Melt chocolate and butter in the microwave using a microwave-safe bowl and let cool.
4. In a separate large bowl whisk together flour, cocoa powder, baking powder, baking soda and salt.
5. In a medium sized bowl beat the eggs, sugars and vanilla until fluffy, by hand.
6. Slowly add in the melted chocolate mix and then slowly add the flour mixture until just combined.
7. Fold in the chocolate chips, peanut butter, powdered sugar, pretzels and toffee.
8. Scoop into balls and place on the parchment paper,
9. Bake for 8-9 minutes on the center of the rack in two batches.
10. Let cool on a wire rack.

Tips
• Place pretzels in a baggie and crush with a rolling pin.

Please Enjoy

My thoughts
These were great and looked like an actual cookie without me following someone else’s recipe. I also like that I didn’t have to bring out the mixer, sometimes I really just don’t want to get that thing out. I was hoping my first cookie creation would have been a non –chocolate cookie, as I am not fond of chocolate, but I am now realizing I make a great chocolate cookie. It was rich, flavourful and I could detect all the ingredients I put in.

PB & JJ Thumbprint Cookies & Ultimate Chocolate-Chip Cookies

PB & JJ Thumbprint Cookies & Ultimate Chocolate-Chip Cookies - Candy Coated Culinista

PB & JJ Thumbprint Cookies & Ultimate Chocolate-Chip Cookies – Candy Coated Culinista

Another cooking club challenge and this challenge was cookies. I saw the peanut butter & jelly thumbprint cookies and thought “I’m making peanut butter & jumbleberry jam thumbprint cookies”. I used my left over jam from the mini jumbleberry tarts challenge and this just seemed to be perfect to me; and I also love to repurpose my ingredients.

My photo was selected to be included in the photo gallery and here’s the link to my photo

From Chatelaine

Yield/Serving: 12
Prep Time: 15 min.
Cook Time: 7-9 min.
Difficulty level is: Easy

Ingredients
• 1 cup all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• 1 egg
• ½ brown sugar
• ½ cup natural peanut butter
• ¼ cup butter, softened
• ½ tsp vanilla

Assembly
1. Whisk 1 cup all-purpose flour, ½ tsp baking soda and ¼ tsp salt.
2. Whisk 1 egg with ½ cup brown sugar, ½ cup natural peanut butter, ¼ cup soft butter and ½ tsp vanilla in large bowl. Add flour mixture
3. Roll into tablespoon-sized balls and set on baking sheet. Make a deep indent in the centre of each ball. Fill with Concord grape jelly. Bake in centre of 350°F oven, 7 to 9 min.

Please Enjoy

Reviews
These were a hit with Mr. C.’s co-worker’s, and they were all gobbled up before lunch.

My thoughts
This took no time at all. Simple and fast and didn’t even feel like I was really baking to be quite honest. Great results for little effort.

Ultimate Chocolate-Chip Cookies

This is the second set of cookies I made for the chocolate-chip cookie cooking club challenge. The first batch of cookies took so little effort that I felt compelled to make another set of cookies.

From Chatelaine

Yield/Serving: 5 dozen
Prep Time: 20 min.
Cook Time: 8 min.
Difficulty level is: Easy

Ingredients
• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, at room temperature
• 1 ¼ cups lightly packed brown sugar
• 1 egg
• 1 ½ tsp vanilla
• 2 cups dark chocolate chips coarsely chopped dark chocolate chunks

Assembly
1. Preheat oven to 350°F. Lightly spray a baking sheet with oil. In a medium bowl use a fork to stir flour with baking soda and salt. In a large bowl, using a wooden spoon or an electric mixer, beat butter with sugar until creamy, about 1 min. Beat in egg and vanilla. Gradually stir flour mixture into butter mixture, until just combined. Mix in the chocolate chips.
2. Scoop about 1 tablespoon of dough and lace on prepared sheet. Repeat with the remaining dough, placing at least 2 inches apart. Don’t press down; they will spread as they bake.
3. Bake in centre of oven until cookies are golden around the edges, from 8 to 10 min. Remove sheet to a heatproof surface and leave for 2 min. Then remove cookies to a rack to cool completely. Cool baking sheet or use another one and repeat with remaining dough.
4. If making ahead, form dough into a thick disc and wrap well. Refrigerate up to 2 weeks or freeze up to a month. Cookies will keep in a covered container at room temperature up to 2 day.

Please Enjoy

My thoughts
I really love these cooking club challenges. I am upping my game in photography, baking and cooking and I’m loving it.

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