The way to a peanut butter lover’s heart is this Heart-Shaped Reese’s Stuffed Cookie for Two. Share with your loved one or treat yourself!

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I first shared the recipe for this Heart-Shaped Reese’s Stuffed Cookie for Two 10 years ago, but it was combined with another recipe in the same post. Oh those joyous days when we didn’t have all of these Google SEO rules to follow and posted with abandon. But I digress.

While going through recipes to update for Valentine’s Day, I decided it was time to revisit the trend of reese’s stuffed cookies, but just for two. It would appear that peanut butter cups and love are synonymous in my brain as I’ve already shared two other festive recipes this year including reese’s cookie bars and peanut butter cup brownies. But is there such a thing as too many peanut butter cups?

I also thought it was a fun ode to the fact that 10 years ago my husband, then boyfriend, and I made those two recipes together. Since Valentine’s Day lands on a weekday we cooked this same meal together again: sun-dried tomato ravioli, roasted brussels sprouts, white wine, and a Heart-Shaped Reese’s Stuffed Cookie of course!

This recipe would normally made a single serving cookie but the addition of a 5 oz. peanut butter cup inside considerably beefs up this Reese’s Stuffed Cookie to two servings. Even more so when served warm topped with ice cream. Or eat the entire thing yourself, no judgement.

Should you chill the Reese’s stuffed cookie dough before baking?

If you are looking to prep ahead of time, in order to simply pop this in the oven when ready, you definitely can. However, unlike drop cookies, this Reese’s Stuffed Cookie doesn’t require chilling. Since it is baked in a container it eliminates the worry of excessive spreading which chilling would normally help combat.

If you’re like me and want all the peanut butter cups for Valentine’s Day you should also consider making my Lunch Lady reese’s pieces peanut butter cookies, chocolate reese’s pieces cookies if you prefer more chocolate, or even a reese’s cookie cake for a larger celebration.

HEART-SHAPED REESE'S STUFFED COOKIE FOR TWO

Print

Yield: 2 Servings Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 Tbsp unsalted butter, softened to room temperature
• 2 Tbsp sugar
• 2 Tbsp packed brown sugar
• 2 Tbsp beaten egg
• 1/4 tsp vanilla extract
• 4 Tbsp all-purpose flour
• 4 Tbsp old-fashioned oats
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp ground cinnamon
• 2 Tbsp festive M&Ms
• 2 Tbsp white or semisweet chocolate chips
• 1- 5 oz. Reese’s Peanut Butter Heart

Directions

1. Preheat oven to 350 degrees. Coat a small heart shaped spring-form pan with nonstick spray.
2. In a medium-sized mixing bowl, stir the butter and sugars together until creamed. Add the egg and vanilla and mix.
3. Stir in flour, oats, baking soda, salt and cinnamon and stir until fully incorporated. Add in M&Ms and white chips and stir.
4. Place half the dough in the center of the pan. Press until evenly spread over the bottom. Place the Reese’s heart on top and cover evenly with the remaining dough.
5. Bake for 13-15 minutes, until the edges are browned. Cool completely on a wire rack. Remove from pan and serve with ice cream.

Source: Adapted from Bake Your Day (website no longer active), originally posted in the same post as my Sun-Dried Tomato Ravioli with Basil Cream Sauce.

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Recipe separated from a combination post originally shared on 2/14/2013, photo above is the original.

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These No-Bake Buddy the Elf Spaghetti cookies have all his favorite toppings: marshmallows, M&Ms, sprinkles, maple syrup, chocolate Pop Tarts, and more chocolate!

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Back in December of 2018 , shortly after our lab moved from Ohio State to Nationwide Children’s Hospital, we were told about a Center tradition where each lab comes up with a themed holiday treat cart to sell goodies for charity. The key point was that we were told it was also a competition which they take very seriously.

We busted out of the gates with a Hogwarts Express Trolley, complete with all the items you read about in the books and saw in the movies and then some, including cards inside the handmade chocolate frog boxes with our Center professors on them. Apparently we took it up a level and not only raised the most money, but won best cart as well!

In 2019, we kept the streak alive with our “Have a Typhoid Merry Christmas” cart which included Merry Christmice chocolate covered cherries, petri dish cookies, “raw hamburger” rice crispy treat patties, “unfinished courses of antibiotic” jelly beans, and chocolate covered raisin “gallstones”.

But then we all know what happened in 2020 and continued through 2021, so the cart festivities did not occur. However, this year I took it upon myself to revive it! The turnover is pretty high in science research, at least for staff, so not many people had experienced the holiday treat carts – they did not know about my intensity haha.

We struggled a little bit to come to a consensus but ultimately we went with an Elf themed cart this year. On the menu we had the Lincoln Tunnel of Fudge Cake, Seven Levels of the Candy Cane Forest Bars, Don’t Eat the Yellow Snowball Cookies, Eat a Whole Roll of Cookie Dough Balls, Candy-Candy Canes-Candy Corns-Maple Syrup Fudge, the World’s Best Cup of Coffee, and of course Buddy’s Spaghetti Cookies.

Originally I had Santa I know Him Brownies and Swirly Twirly Gumdrop Punch on the menu as well, but we ran out of room on the cart as it was! I did also dress up like Buddy while I pushed the cart around to everyone’s offices, with a green cardigan cinched with a big black belt, yellow leggings, and hat. Sure enough we won again this year!

The star IMO was these no-bake Buddy the Elf spaghetti cookies which are great fun to make and remind me of my mom’s haystack cookies (I’ve also made a chubby hubby version). Get the kids involved and let them go wild with the toppings!

NO-BAKE BUDDY THE ELF SPAGHETTI COOKIES

Print

Yield: 2 dozen Prep Time: 45 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 12 oz. white chocolate, chopped
• 1 cup mini marshmallow bits, divided
• 1 Tbsp maple syrup (or 1 tsp maple extract)
• 5 oz. chow mein noodles
• 1/2 cup mini M&Ms
• 1/2 cup rainbow sprinkles
• 1 chocolate Pop Tart, cut into small pieces
• 1/4 cup milk chocolate, chopped

Directions

1. Line a cookie sheet with parchment or wax paper; set aside.
2. In a double boiler, melt white chocolate, stirring frequently.
3. Once completely melted, remove from heat and stir in the maple. Immediately add half the marshmallow bits and chow mein noodles, gently mixing until fully coated.
4. Drop by tablespoonfuls onto the prepared cookie sheet*. Immediately top with remaining marshmallow bits, M&Ms, sprinkles, and Pop Tart pieces.
5. In a small microwave-safe bowl, microwave milk chocolate in 30 second intervals, stirring in between, until smooth. Drizzle over haystacks and refrigerate for 30 minutes or until set.

Notes

*Yield will depend on how large or small you make them.

Source: Adapted slightly from Cravings of a Lunatic and my Chubby Hubby Haystack Cookies.

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If you feel like someone is watching you don’t worry, it’s just these monster cookie buckeyes. With monster cookie dough filling dipped to look like the eye slits of a monster hiding under your bed.

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Usually I limit myself to one new buckeye variation a season, but with #HalloweenTreatsWeek ending today I just couldn’t resist combining it with my personal weekly celebration of #PBchocSat, but who can complain about more buckeye candies?

My husband being a Penn State alum usually insists that they are called peanut butter balls, not buckeyes, and he would be right if they were fully coated in chocolate. But clearly these are buckeyes, monster eye buckeyes in fact.

I combined the deliciously packed monster cookie dough with the classic buckeye candy into one. So not only is the center peanut butter, but also oats, chocolate chips, and M&Ms. I have made a peanut butter chocolate chip cookie buckeye before, but these are even more special.

To give them that slit monster eye look for Halloween, you dip just one side then the other instead of swirling to get a more round opening. Once hardened, take out the toothpick and cover the hole with another M&M. Just make sure you devour them first before they get to you ;-).

HAPPY HALLOWEEN!!!

Welcome to 2022’s #HalloweenTreatsWeek event!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This event is an online, week-long event that is filled with some amazingly wicked Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this years 5th annual #HalloweenTreatsWeek event we have 20 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! You can following the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!

Check out all of these great #HalloweenTreatsWeek recipes for today

• Jack Skellington Biscuit Donuts from Big Bear’s Wife
• Mushroom Skull Spaghetti from Semihomemade Recipes
• Candy Corn Caramel Tart from Sweet ReciPEAs
• Halloween M&M Cookies from Best Cookie Recipes
• Halloween Sable Cookies from Pastry Chef Online

Two years ago: Moldy Bits of Glass Muffins (Matcha Zucchini)

Four years ago: Snickerdoodle Pumpkin Butter Thumbprints

Six years ago: Peanut Butter Ricotta Pierogi with Chocolate Dipping Sauce

Eight years ago: No-Churn Pumpkin Cannoli Ice Cream

Nine years ago: Ghost Chili with Cornbread Topping and Chipotle Creama

MONSTER COOKIE BUCKEYES

Print

Yield: 8 dozen Prep Time: 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup unsalted butter, room temperature
• 1 cup loosely packed brown sugar
• 1-1/2 cups creamy peanut butter
• 1 tsp vanilla extract
• 1/2 tsp salt
• 2 cups quick-cooking oats (heat treated*)
• 2 cups sifted powdered sugar
• 1 cup mini semisweet chocolate chips
• 1 cup mini candy-coated chocolate pieces
• 12 oz. semi-sweet chocolate, for coating
• Wooden toothpicks, preferably round

Directions

1. Line two baking sheets with waxed paper; set aside.
2. In a medium bowl, cream together the butter and brown sugar until light and fluffy, about 2-3 minutes. Mix in the peanut butter, vanilla, and salt, Add the oats and mix until combined. Next add the powdered sugar one half cup at a time to reach desired consistency. Fold in the mini chocolate chips and candy-coated chocolate pieces.
3. Shape into balls using 2 teaspoons of dough for each ball (or a small cookie scoop). Place on prepared pan, insert a wooden toothpick, and place in the freezer.
4. Melt chocolate in a double boiler (or metal/glass bowl over a pot of lightly simmering water). Stir occasionally until smooth, and remove from heat.
5. Remove balls from freezer. Dip into melted chocolate leaving a eye-shaped slit uncovered at the base of the toothpick. Return to wax paper, chocolate side down. Repeat with remaining balls.
6. Refrigerate for 30 minutes or until set. Remove toothpicks and cover the holes left behind with a candy-coated chocolate.

Source: Adapted from my Monster Cookie Dough Cheesecake and Buckeye Candies.

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It’s hard to beat your favorite chocolate chip cookie, so instead of trying to create something entirely new, let’s just dress them up with festive M&Ms and chocolate chips!

Whenever I create a “new” chocolate chip cookie I hesitate to share the recipe, because in situations like this, I’ve already shared an M&M version of my favorite chewy chocolate chip cookies. But then I go ahead and share one with festive colored M&Ms and chocolate chips, so here we are. I guess there’s something to be said about giving the people what they want because that original recipe is the #1 recipe on my blog every single day without fail. Granted I wish any other recipe on my site could trend anywhere close to that one after 8 years but I’ll take what I can get.

These cookies may not be innovative but they are festive with red and green M&Ms and even red and green chocolate chips mixed in with the regular guys. I thought about dividing the dough in half, making one side green and the other red, but figured I’d save that for another time. Gotta keep some ideas up my sleeve if I’m going to keep this spiffy cookie train going!

Two years ago: Eggnog Oreo Ice Cream

Four years ago: Eggnog Hot Chocolate Pound Cake

Five years ago: Meyer Lemon Chess Pie

Seven years ago: Pecan Fruit Cake

CHEWY HOLIDAY M&M CHOCOLATE CHIP COOKIES

Makes approximately 3 dozen cookies

Ingredients:

2-1/4 cups all-purpose flour, spooned and leveled

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) unsalted butter, melted and cooled

1 cup packed dark brown sugar

1/2 cup white sugar

1 Tbsp vanilla extract

1 egg + 1 yolk, room temperature

2 cups holiday M&M’s

1-1/2 holiday chocolate chips

Directions:

1. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
2. Sift together the flour, baking soda, and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended (1-2 minutes). Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips by hand.
4. Rolls 2 tablespoons of dough into a ball that is slightly taller than wide and place on a plate or tray. Cover tightly and chill for at least 2 hours, but overnight for best results (I’ve refrigerated for up to a week).
5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
6. Bake for 8-10 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Source: Adapted slightly from my Chewy M&M Chocolate Chip Cookies.

Get ready for cookies and scream this Halloween with these dark chocolate cookie bars with white chocolate chips and creepy eyes.

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Oh M&M’s you get me with your puns, cookies and scream (or screeem in this case)! While a chocolate cookie with white chocolate chips is nothing new, these dark chocolate cookie bars are made festive by the addition of these dark and white chocolate M&M candies.

And then I threw on some spooky eye sprinkles for good measure.

As for Halloween festivities, other than putting up decor in and around the house I can’t remember the last time I attended a Halloween party or even dressed up. We also live on a street that’s a bit hidden so we don’t get any trick-or-treaters either.

Halloween used to be my favorite holiday but other than baking these treats I seem to have lost my fervor for it. Is this a sign of getting old?

One year ago: Weekly Meal Plan #36

Two years ago: White Chocolate Cranberry Pistachio Cookie Bars

Three years ago: Chocolate Candy Corn & Creme Cookies

Four years ago: Halloween 7-Layer Bars

Five years ago: Pumpkin Oreo Truffles

DARK CHOCOLATE COOKIES AND CREAM BARS

Print

Yield: 16 Servings Prep Time: 25 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/4 cups all-purpose flour
• 1/2 cup dark cocoa powder
• 1 tsp baking soda
• 1 tsp salt
• 3/4 cup (1-1/2 sticks) unsalted butter, melted
• 1 cup light brown sugar, lightly packed
• 1 egg
• 1 tsp vanilla extract
• 1 tsp chocolate extract (or more vanilla)
• 1 cup white chocolate chips
• 1 cup (8 oz. bag) M&M's Halloween Cookies & Screeem Dark and White Chocolate Candies (or more chips)
• Festive sprinkles

Directions

1. Preheat oven to 350 degrees. Lightly grease and line an 8x8-inch baking pan with parchment paper with overhang.
2. In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Set aside.
3. In a large bowl, beat melted butter and sugar together until creamy, about 3-4 minutes. Mix in egg and vanilla extract. Add flour mixture until combined. Stir in chocolate chips and M&MS. Dough will be thick and sticky.
4. Spread cookie dough evenly in the prepared pan. Top with festive sprinkles if desired. Bake for 18-20 minutes.
5. Remove from oven and let cool for about 15 minutes, then transfer to cooling rack to cool completely before slicing.

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After my self-proclaimed epic failure to make fire hydrant shaped cake ball truffles for the last birthday (no I will not share photos), I was feeling a little unconfident when I received an e-mail from my brother and sister-in-law asking if I would be game for creating a Lego-shaped treat this year for my nephew Luke’s 5th birthday. However, my heart lifted when the words that proceeded it were “rice crispy treat”. Now that is more my speed. Granted I’m fairly certain that even the lop-sided fire hydrants were devoured with gusto by all the kids in attendance last year, not caring for one second that they weren’t perfect, but I’m a bit of a perfectionist when it comes to baking alright?

I’m telling you, I can make all kinds of crazy awesome flavored things and decorate them decently well, but creating shapes (other than buckeyes which are supposed to be imperfect) is not my forte. You would think it would be after years of creating animal and flower shaped pizzas growing up but alas that is not the case. But square rice crispy treats, dyed red, green, blue, and yellow, with corresponding colored M&Ms on top? We are in business! I actually originally intended to coat the tops with a layer of colored chocolate as well but realized too late that I had ran out of a few colors and didn’t have time to go buy some. I think they came out pretty cute and would definitely be easy to make with any kiddos in your life.

P.S. In my rush to make sure these arrived in time for the party, all the way in California, I didn’t have time to take any photos! So all the photo credit goes to Kate and her mother Ilona. Below is a photo of Griffin, Luke’s younger brother enjoying a yellow brick!

Two years ago: Tidy up with #OXOSpringCleaning

Four years ago: Strawberry Stuffed Cupcakes

Six years ago: Eggplant Parmesan

LEGO RICE CRISPY TREATS

Makes 64

Ingredients:

8 Tbsp (1 stick) unsalted butter, divided

8 cups (two 10.5 oz. bags) mini marshmallows, divided

2 tsp vanilla extract, divided

12 cups puffed rice cereal, divided

Food coloring (red, green, blue, yellow)

M&Ms (separated out red, green, blue, yellow)

Directions:

1. Coat 4 8×8-inch pans with nonstick spray, set aside.
2. In small pot over low heat melt 2 tablespoons of the butter. Add half a bag of marshmallows and stir until melted and smooth. Remove from heat and stir in 1/2 teaspoon vanilla and a few drops of red food coloring. Add 3 cups of cereal and stir until well coated.
3. Spread mixture evenly in one of the prepared pans. Using buttered spatula, waxed paper, or greased hands, press mixture evenly and firmly.
4. Immediately top with red M&Ms (I did 4 M&M’s grouped together 16 times per pan).
5. Repeat with remaining ingredients and colors.
6. Cool completely before slicing and serving.

Source: Adapted from all over the internet.

Whether you call them kitchen sink cookies or monster cookies, there’s no denying the chewy awesomeness of these babies. Made festive with holiday themed M&Ms!

How did Monster Cookies get their name? They are not particularly monstrous in size unless you purposely make them larger. They do have a decent amount of ingredients with peanut butter, oats, M&Ms, chocolate chips, and sometimes raisins. Maybe it’s because with all of those delicious additions you will turn into a cookie monster, eating one after the other without control! Even if you ascribe to the newer version of the veggie/cookie monster there are raisins and oatmeal in these cookies so they can totally pass as health food right?!

Whatever the reason for the naming of these cookies they certainly are delicious. I again adapted my favorite cookie recipe in making this version incorporating oats, M&Ms, chocolate chips, and not just any old peanut butter but cinnamon-raisin blended peanut butter from Peanut Butter & Co. See what I did there? I got raisins into these cookies in a way that even raisin haters will enjoy. Heck they probably wouldn’t even know they were in there if you didn’t tell them. I certainly won’t O:-).

BTW, I sent a few of these off to Elizabeth for The Leftovers Club this month. Find out more and sign up to join us next month by clicking HERE.

One year ago: Slow Cooker Creamy Chicken Tortilla Soup

Two years ago: Cake Batter Cinnamon Rolls

Three years ago: Dark Chocolate Nonpareil Peanut Butter Cookies

MONSTER COOKIES

Makes approximately 3 dozen

Ingredients:

1-1/4 cups all-purpose flour, spooned and leveled

1 cup old fashioned rolled oats

1 tsp baking soda

1 tsp salt

1/2 cup (1 stick) unsalted butter

1/2 cup PB&Co’s Cinnamon Raisin Swirl peanut butter*

1-1/4 cup packed light brown sugar

1/4 cup white sugar

1 Tbsp vanilla extract

1 egg + 1 yolk, room temperature

1 cup M&Ms (I used Easter colors)

1/2 cup semi sweet chocolate chips

*Or 1/2 cup creamy peanut butter + 2 Tbsp chopped raisins + 1/2 tsp cinnamon

Directions:

1. In a medium bowl, whisk together the flour, oats, baking soda, and salt; set aside.
2. Melt butter in a medium saucepan over medium heat, stirring constantly. Continue to cook until butter turns to an amber/light brown color, and remove from heat immediately. Pour into a large bowl and set aside to cool to room temperature.
3. Once butter has cooled, add the peanut butter and sugars. Cream together until well blended. Beat in the vanilla, egg, and egg yolk until just incorporated. Mix in the sifted ingredients in three batches until just blended. Using a spatula, fold in the M&Ms and chocolate chips.
4. Rolls 2 tablespoons of dough into balls and place on a plate or tray. Cover tightly and chill for at least 2 hours, overnight for best results (refrigerate for up to one week).
5. Preheat oven to 350 degrees. Line cookie sheets with silicone baking mats or parchment paper; set aside.
6. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
7. Bake for 10 minutes (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Source: Adapted slightly from my Salted Caramel Peanut Butter Chocolate Chip Cookies & Peanut Butter Cup Oatmeal Cookies.

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Use up your leftover Halloween candy with these magic layer bars. Any combination of chocolate candy will work. You can even add candy corn if you so desire.

When was the last time you bought the exact amount of candy needed to meet the demands of all the trick-or-treaters that ring your door bell on Halloween? Chances are you either buy too little or too much, with most people landing on the side with excess. Other than picking out all your favorites to hoard, what are you going to do with it all? I say throw it all together and bake it into one glorious mess, whether that be a Halloween candy bark or these Halloween Candy Layer Bars – they are 7-lyaer/magic bars but made with leftover Halloween candy!

With the help of a graham cracker crust and more sugar in the form of sweetened condensed milk this dream is a reality. The best part about Leftover Halloween candy bar layer bars is that you can use whatever assortment you have. In my case it was Reese’s peanut butter cups, plain M&Ms, peanut M&Ms, Crunch, Twix, Kit Kats, Almond Joys, Milky Ways, Snickers, and Hershey’s cookies ‘n’ creme bars. Since 7-layer bars have chocolate, nuts, and coconut I figured that diverse candy selection covered it all with a little extra.

One year ago: Butternut Squash, Spinach and Feta Pizza

Two years ago: Pumpkin Bread Pudding

LEFTOVER HALLOWEEN CANDY LAYER BARS

Makes 24 bars

Ingredients:

1-1/2 cups graham cracker crumbs (5 oz./1 sleeve/9 graham crackers, crushed)

1/2 cup unsalted butter, melted

4-5 cups chopped leftover Halloween candy (I used Reese’s, plain and peanut M&Ms, Crunch, Twix, Kit Kat, Almond Joy, Milky Way, Snickers, and Hershey’s Cookies ‘n’ Creme)

1 can sweetened condensed milk

Directions:

1. Preheat oven to 350 degrees. Line a 9×13-inch pan with parchment paper and spray with cooking spray.
2. In a medium bowl, combine graham cracker crumbs and melted butter. Press evenly into the bottom of prepared pan.
3. Sprinkle crust with layers of chopped candy bars and pour sweetened condensed milk evenly over the top of the bars.
4. Bake for about 25 minutes, until they get golden around the edges. Cool completely before slicing into bars.

Source: Adapted from my Halloween 7-Layer Bars and inspired by Cakespy.