Keep you eyes on the pies, especially when it is this no-bake white chocolate pie topped with fresh raspberries. It will disappear before you know it.

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Not to be confused with the raspberry-white chocolate icebox pie this is another type of no-bake raspberry white chocolate pie. Even if the biggest differences are only in the crust (Oreo instead of vanilla wafer), the form of white chocolate in the filling (spread instead of melted), and raspberry garnish (whole instead of pureed).

The most important ingredient used was a new white chocolate spread Bob’s sister gifted to me – Nucolato white chocolate spread. We both love white chocolate so when we find something we buy it for each other. It’s the consistency of Nutella but obviously white chocolate. It’s incredibly delicious on its own but I wanted to finally make something with it.

With a pack of Post Malone Oreos form the crust (technically in a tart pan), I made this cheesecake-like no-bake white chocolate pie and topped it with fresh raspberries. As you can see I did also add a swirl of caramel on top but that’s totally up to you.

I brought this to my neighbors cocktail party and it was annihilated. For some reason actually worried it wouldn’t be eaten because cocktail parties usually involve more finger foods than things requiring a plate and utensils. Evidently that wasn’t as much of a deterrent.

Side note: yes that kitchen towel is perfect and you can get your own from my friends over at Love and Olive Oil (not at all sponsored I bought it myself).

NO-BAKE RASPBERRY WHITE CHOCOLATE PIE

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Yield: 12 Servings Prep Time: 4 Hours 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 24 Oreo cookies, finely crushed (about 2-1/2 cups)
• 4 Tbsp unsalted butter, melted

FILLING

• 1 cup Nucolato white chocolate spread*
• 1 (8 oz.) package cream cheese, room temperature
• 1/4 cup sugar
• 1 (12 oz.) container frozen whipped topping, thawed and divided
• 8 oz. fresh raspberries

Directions

1. In a medium bowl, stir the cookie crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9″ pie plate**. Chill for 30 minutes before filling.
2. In a large bowl, beat together the white chocolate spread, cream cheese and sugar with an electric mixer on medium speed until well combined. Gently mix in 2 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
3. Refrigerate for at least 4 hours or overnight. Serve topped with raspberries and remaining whipped topping.

Notes

*Or whatever brand you can find. **I used a 10-inch tart pan but a 9-inch pie pan will also work, it will just be thicker.

Source: Adapted from my No-Bake Chocolate Hazelnut Pie.

The holidays are not about picking and choosing. Have it all with these Oreo-stuffed, sugar cookie topped, Christmas cookie brownies.

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Evidently, putting pre-sliced holiday sugar cookies on top of a brownie is so last year. After making these Christmas cookie brownies I discovered it has been a TikTok craze that I missed because I deleted the app months ago after even more months of neglect (I’m just not a video consumer).

However, that version baked the holiday cookie on the bottom of the brownie for a little surprise while I put it on top so it’s cute design could shine.

How did I get the inspiration to make these if not from TikTok then? As if creativity could not possibly exist with out it… but actually I made double decker holiday cookies with a sugar cookie baked on top of a chocolate chip cookie 3 years ago. It was a very easy transition to do the same for brownies.

But what makes these a little different than their cookie cousin is that they are three things in one with a festive Oreo baked into the bottom of the brownie as well. Again, the TikTok version also had an Oreo but it was baked into the middle. Personally, I like my Christmas cookie brownies better :-P.

• Peppermint Sugar Cookie Bars by Hezzi-D’s Recipe Box
• Penguin Nutter Butter Cookies by Blogghetti
• Holiday Sugar Cookie Cups by Jolene’s Recipe Journal
• Pistachio Cranberry Macaron by A Kitchen Hoor’s Adventures
• Double Chocolate Orange Buckwheat Cookies (redo) by Magical Ingredients
• Gluten Free Molasses Cookies by Art of Natural Living
• Chocolate Cherry Bubbles by A Day in the Life on the Farm
• Buttery Oatmeal Raisin Molasses Spice Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Browned Butter Chocolate Chunk Candy Cookies by Karen’s Kitchen Stories

CHRISTMAS COOKIE BROWNIES

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Yield: 2 Dozen Prep Time: 25 Minutes Cooking Time: 22 Minutes 22 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 box brownie mix, and ingredients indicated on box
• 24 festive red creme Oreos
• 24 festive sugar cookies

Directions

1. Preheat oven to 350 degrees F. Grease a cupcake pan; set aside.
2. In a large bowl, blend together the brownie batter ingredients as indicated on the box.
3. Place Oreos in the bottom of each cupcake cavity, fill 2/3 with brownie batter, and bake for 10 minutes.
4. After 10 minutes, quickly but carefully top each with a sugar cookie slice and bake for another 12 minutes.
5. Remove from oven and allow to cool for 5 minutes before removing from pan to cool completely. 

Source: The Spiffy Cookie Original.

No-bake peanut butter buckeye pie is ready for game day! With an oreo crust filled with a fluffy peanut butter and chocolate filling.

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Will today be the day the Buckeyes put and end to the four year winning streak of That Team Up North? I thought for sure it would have been last year but turns out we needed that loss for the kick in the pants to go on and win the National Championship. If that’s the price to pay, honestly, I would pay it every year.

Some people disagree, they would rather beat *ichigan than win a National Championship and I think they are delusional. I also think we would be crazy to fire Day if we don’t beat them today. My Penn State alum husband keeps hoping we will so that they can finally beat us (and maybe scoop him up for themselves). Sometimes you don’t know appreciate you have.

What I do appreciate is having family willing to drive to us for Thanksgiving this year. We typically travel for every holiday and family event and are happy to be there but it can be quite exhausting – especially after a long month at work with a taxing finale and after last years fiasco getting stuck in the Erie snowpocolypse at a strangers house overnight thus missing The Game last year.

To be fair that meant family from Rochester had to drive through Erie but thankfully nothing exciting was happening in Erie this time around. So we had our little gathering with some of my immediate family (sad to not have our CA portion with us) with the usual Thanksgiving suspects on the table but I got a little creative for dessert.

I made three pies for 7 people because why not? First was a date-walnut pie I had made for cookbook club awhile back. second was a masala chai spiced pumpkin pie where I just subbed the pumpkin pie spice for a homemade masala blend. And last but not least was this no-bake buckeye pie! My pumpkin pier loving father actually said the buckeye pie was his favorite.

It’s just like a classic peanut butter pie but I split the filling in half and added a little cocoa powder to one half which was then spooned into the crust to resemble the top of a buckeye nut. Of course I then had to omit the final layer of whipped topping or else you wouldn’t be able to admire the visage of this buckeye pie but feel free to add some to yours when serving.

Thirteen years ago: Onion Ring Topped BBQ Bacon Burgers

Fourteen years ago: Red Velvet Crème Brulee Cupcakes

NO-BAKE BUCKEYE PIE

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Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST*

• 24 chocolate sandwich cookies**, finely crushed (about 2-1/2 cups)
• 4 Tbsp unsalted butter, melted

FILLING

• 1 cup creamy peanut butter
• 1 (8 oz.) package cream cheese, room temperature
• 1/2 cup sugar
• 2 Tbsp cocoa powder
• 1 (8 oz.) container frozen whipped topping, thawed and divided

Directions

1. In a medium bowl, stir the cookie crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9″ pie plate. Chill for 30 minutes before filling.
2. In a large bowl, beat together peanut butter, cream cheese, and sugar until well combined. Divide evenly between two bowls, add cocoa powder to one, and beat until combined. Gently mix in half of the whipped topping into each bowl until thoroughly combined. Spoon chocolate mixture into outside rim of the pie shell, followed by the peanut butter in the center. Using a spatula, smooth mixture in a circular motion to not blend the two, maintaining the appearance of a buckeye.
3. Refrigerate 8 hours or overnight, until ready to serve.

Notes

*Or use a prepared chocolate cookie pie crust. **I used peanut butter creme filled Oreos because why not?

Source: Adapted from my Cookies and Cream Peanut Butter Pie.

There’s no reason to fear these Graveyard Halloween Brownies unless you are afraid of Reese’s tombstones and mini pumpkins, gummy hands and pumpkins, and candy bones.

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I know graveyard Halloween brownies are not a novel idea but usually they are made with Milano cookies with chocolate RIP lettering added to them. I swapped them out for little tombstone-shaped Reese’s peanut butter cups I found along with some other fun edible decor like mini Reese’s pumpkins, gummy zombie hands, gummy jack-o-lanterns, and candy bones.

Another thing I noticed about most other graveyard brownies was the loose Oreo dirt on top. So instead I added some green frosting to resemble grass and doubled as a sticky surface to which the Oreo dirt would hold onto instead of spilling all over when you take a bite.

While I was on the train of modifications, I also added peanut butter creme Oreos to the brownies. I figured it made sense since I already had two types of peanut butter cups on top to include some more peanut butter action within. You could use regular Oreos, but why when the peanut butter ones exist?

I suppose I could have taken the peanut butter to another level by making peanut butter frosting instead of cream cheese, but I wanted the frosting to be green not brown.

I suppose the real reason these graveyard Halloween brownies are so peanut butter themed is because today is most importantly #PBchocSat! The Ohio State Buckeyes are away today playing Wisconsin and while Halloween is still just under 2 weeks away, our next game against Penn State isn’t until November 1st as we have a bye next weekend. So the buckeye Halloween themed treat, which normally lands for PSU, must be today!

Technically I made these for a friends birthday in September but it’s really never too early to celebrate Halloween in my book. Added bonus that my friends expect this from me at this point and are not phased.

GRAVEYARD HALLOWEEN BROWNIES

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Yield: 2 Dozen Prep Time: 40 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

BROWNIES

• 1 Family Size (9×13) Brownie mix (and ingredients listed on box)
• 1 pkg peanut butter Oreos*, 4 crushed and set aside for topping

TOPPING

• 4 oz. cream cheese, room temperature
• 1/4 cup unsalted butter, room temperature
• 1/2 tsp vanilla extract
• 2 cups powdered sugar
• Green food coloring
• 9 Reese's tombstones
• Pumpkin shaped mini Reese's
• Gummy hands and/or pumpkins
• Candy bones

Directions

1. Preheat oven to 335 degrees**. Lightly coat a 9x13-inch pan with nonstick spray and set aside.
2. In a large bowl, mix together brownie mix and directed ingredients.
3. Pour half the batter into the prepared baking dish and spread evenly. Top with a single layer of Oreos (about 24). Pour remaining brownie batter over the Oreos. Bake for 30-35** minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack.
4. While the brownies cool, prepare the frosting. In a medium bowl beat the butter, cream cheese, and vanilla extract until fluffy. Slowly add the powdered sugar 1 cup at a time until it reaches desired consistency. Add food coloring and beat until the mixture is smooth and creamy. 
5. Transfer frosting to a piping bag fitted with a star tip (Ateco 826). Pipe small blobs of frosting all over the top of the brownies to resemble patches of grass. 
6. Insert Reese's tombstones over the brownies, sprinkle crushed Oreos over the frosting grass to resemble dirt. Decorate with pumpkin Reese's, gummy hands and pumpkins, candy bones, or other favorite spooky candies. Slice in 24 bars and serve.

Notes

*You can use regular Oreos or other flavors you prefer, but since I was using shaped Reese's to decorate I used the peanut butter creme filled. **Or as directed on the box for a 9x13-inch pan.

Source: Inspired by Your Home Made Healthy.

Who needs vanilla wafers in banana pudding when you can have layers of creamy peanut butter, fluffy peanut butter whipped cream, and an Oreo crumble on top? This peanut butter Oreo banana pudding is unapologetically delicious.

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It’s time for the first ever round 1 of the new College Football Playoffs and my Ohio State Buckeyes are hosting the Tennessee Volunteers tonight at 8pm! Friends from TN even came up for the event so hopefully we are still friends after today :-P. I may have gone to UT (Health Science Center in Memphis) for graduate school, but you all know where my allegiance lies.

So of course you know what that means… a post-regular season #PBchocSat of course! I had no intention of posting any more new recipes before the end of 2024, but this cause is obviously a worthy exception.

In the past I have drawn inspiration from the state desserts of teams we play, making a peanut butter and chocolate version worth of the Buckeye State and #PBchocSat. Some of my favorites are the Buckeye Sugar Cream Pie when we played Indiana and the Peanut Butter Chocolate Bumpy Cake from Michigan and Buckeye Blackout Whoopie Pies to for the blackout against Penn State to counter their white out game.

What is Tennessee’s state desert? Banana pudding! Even though Elvis was known to love a classic banana pudding, he also loved the combination of peanut butter and banana so I don’t think it’s that crazy to combine the two and add a little chocolate while I am at it to create this peanut butter Oreo banana pudding. If strawberry banana pudding is a thing, why not peanut butter Oreo banana pudding?

I based this Buckeye version of banana pudding on the original recipe for Miss B’s Banana Pudding from Hot Chicken Takeover. Sadly under new ownership they have abandoned the recipe for the best damn banana pudding I’ve ever had. Thankfully THE Miss B gave me the recipe, making it the perfect dessert today for THE Ohio State Buckeyes!

While I tweaked the base of her recipe oh-so slightly, the real trick is cooking the already ripe bananas in butter just enough to soften them, and blending that into vanilla pudding. Don’t try to feed me fake banana flavored pudding.

Obviously the original recipe also used vanilla wafers, but I decided to shake things up with my favorite peanut butter creme filled Oreos. If you can’t find peanut butter Oreos, regular will do, or try crushing up some chocolate graham crackers. But what you see on top isn’t just crushed up Oreos, they are crushed, coated in butter, tossed in sugar and a little bit of salt and baked into a crumble. I then layer it in the bottom of the cup and on top because you’re going to want it to be more than just on top – the crunchy texture the sweet and salt crumble adds is next level.

Speaking of the next level, you will add a layer of creamy peanut butter to this ensemble, to then be finished off with peanut butter whipped cream and more Oreo crumble. My reaction after the first bite of this peanut butter Oreo banana pudding extravaganza? “Holy sweet goddamn!”

PEANUT BUTTER OREO BANANA PUDDING

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Yield: 12 Servings Prep Time: 30 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SALTED OREO CRUMBLE TOPPING

• 1 (17 oz.) package Oreos with peanut butter flavor creme*
• 1 (1/2 cup) stick unsalted butter*, melted and cooled
• 1 tsp salt
• 1/2 cup white sugar

BANANA PUDDING

• 2 (5.1 oz.) boxes of vanilla instant pudding
• 1 (14 oz.) can (1-3/4 cups) evaporated milk
• 2-1/4 cups + 3 Tbsp cold milk, divided
• 2 ripe bananas, diced
• 2 Tbsp unsalted butter
• 1 cup creamy peanut butter, melted (for garnish)

PEANUT BUTTER WHIPPED CREAM

• 1 cup heavy cream
• 2 Tbsp powdered sugar
• 2 Tbsp powdered peanut butter***

Directions

1. Preheat oven to 350 F.
2. Roughly chop the Oreo cookies. Transfer to a large bowl and add the melted butter and salt, stirring to coat. Add sugar and stir to coat evenly. Transfer to a rimmed cookie sheet, spreading evenly. Bake 10 minutes then remove to cool completely on a wire rack. Once cooled, break up into a crumble.
3. In a medium skillet over medium heat, add butter. Once melted, add the bananas and cook just until they start to break down, about 5 minutes. Remove from heat.
4. Transfer bananas to a blender or food processor, add remaining 3 tablespoons of milk and blend until smooth. Transfer to a small bowl, cover and refrigerate until cool.
5. In a large bowl, whisk together the pudding, evaporated milk, and 2-1/4 cups cold milk until smooth. Whisk in cooled banana, cover and refrigerate for at least 5 minutes.
6. In a medium bowl, beat heavy cream until it forms soft peaks. Add powdered sugar and powdered peanut butter and continue to beat until stiff peaks form.  
7. Assemble/divide into eight cups with a little bit of Oreo crumble on the bottom followed by a tablespoon of melted peanut butter, banana pudding, another tablespoon of peanut butter, peanut butter whipped cream, and finished with more Oreo crumble****.

Notes

*Could also use traditional Oreos or graham crackers. **If using salted butter, omit the 1 teaspoon of salt. ***Substitute 2 tablespoons powdered peanut butter with creamy peanut butter if needed. ****Best served immediately or at least within 24 hours. If not, wait to assemble until ready.

Source: Adapted from Miss B’s Banana Pudding, originally from Hot Chicken Takeover in Columbus, OH.

Birthdays are better with Oreo Cheesecake Bars, especially when they are made with sprinkles and birthday cake creme flavored Oreos.

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Over the years I have realized how strange it is that the majority of my close friends are still those that I met in high school. I’ve made close friends since but that core group from back home remains. Despite life changes and distance, we have been able to maintain our friendships which I cherish, because evidently that is not common.

Add to this fact that my husband is a year older than me, who is part of another group of high school friends, and as a result many of our friends turned 40 this year or are about to next year (Bob’s was this past July, mine is May 2025). All of the birthday celebrations!

Speaking of celebration, for my friend Adrienne’s 40th birthday, her partner and another mutual friend schemed to send her up to Columbus, OH this past weekend so that we could celebrate together. Of course, dessert had to be involved but what kind? Since she’s a fan of both cheesecake and The Golden Girls I checked out The Golden Girls Cookbook from my library and started brainstorming.

I have a confession – Until this past weekend I had never seen a single episode of The Golden Girls. Maybe I spent too much time watching Nickelodeon and Nick and Nite, but also it came out in September of 1985, the year I was born, and ran for 7 seasons so I wasn’t exactly the right age when it was on air.

But I digress. While flipping through The Golden Girls Cookbook, I was bookmarking quite a few until I landed on Blanche’s Fortieth Birthday Cheesecake Squares recipe. Between the festive flair of the sprinkles and the reference to a fortieth birthday, it felt like a no-brainer. But of course I made them a little extra by giving them an Oreo crust with even more chopped Oreos mixed in. And I used the Oreos with birthday cake flavored creme, of course.

This recipe also doubles as not only Adrienne’s 40th birthday cheesecake but The Spiffy Cookie’s 14th birthday! It wouldn’t be my blog’s anniversary if I didn’t almost forget about it. I’d be lying if I said I didn’t have to double check the date every time.

Loved these Birthday Cake Oreo Cheesecake Bars? Check out previous Spiffy Cookie birthdays:

• One year ago: Peanut Butter Macaroon Blossoms
• Two years ago: Earl Grey Snickerdoodles
• Three years ago: Chocolate Golden Oreo White Chocolate Chip Cookies
• Four years ago: Baby Yoda Cocktail
• Five years ago: Cinnamon Pecan Snowball Cookies
• Six years ago: 8 Go-To Recipes for the 8th Year Blogiversary
• Seven years ago: Buckeye Cheesecake Cake
• Eight years ago: Chorizo Cornbread Stuffing
• Nine years ago: Five Year Blogiversary
• Ten years ago: Greek Yogurt Thumbprint Cookies
• Eleven years ago: The Bee’s Knees Peanut Butter Pie
• Twelve years ago: Funfetti Cheesecake White Chocolate Brownies
• Thirteen years ago: Funfetti Truffle Chocolate Cupcakes
• Fourteen years ago: And so it begins

BIRTHDAY CAKE OREO CHEESECAKE BARS

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Yield: 16 Servings Prep Time: 3 Hours 20 Minutes Cooking Time: 53 Minutes 53 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1-1/4 cup Oreo birthday cake creme cookies* (approximately 12)
• 4 Tbsp unsalted butter, melted

FILLING

• 2 (8 oz.) pkg. cream cheese, room temperature
• 1/2 cup plain whole milk Greek yogurt
• 1/2 cup sugar
• 1-1/2 Tbsp dry white cake mix**
• 1 tsp vanilla extract
• 2 eggs, room temperature
• 6 Oreo birthday cake creme cookies*, chopped
• 1/4 cup rainbow sprinkles

Directions

1. Preheat oven to 350°F. Line a 9-inch square baking pan*** with parchment paper, leaving overhang on opposite sides, and lightly grease. Set aside.
2. In a medium bowl, combine cookie crumbs and melted butter until crumbs are evenly moistened. Press evenly into prepared pan. Bake for 7-8 minutes or until set. Remove from oven and cool completely.
3. In a large bowl with an electric mixer, beat cream cheese, yogurt, sugar, flour, and vanilla until well blended. Add eggs, 1 at a time, beating on low speed just until blended. Fold in the chopped cookies and sprinkles until distributed.
4. Pour batter into crust and spread evenly.
5. Bake 40-45 minutes or until center is almost set. Cool completely on wire rack. Refrigerate 3 hours or overnight before serving.

Notes

*Can use classic chocolate sandwich cookies. **Can substitute for plain all-purpose flour. ***You could also bake this in a greased 9-inch pie or springform pan

Source: Adapted from my Peanut Butter Oreo Cheesecake Bars, inspired by The Golden Girls Cookbook, Blanche’s Fortieth Birthday Cheesecake Squares recipe.

Welcome to Hogwarts! Get sorted into your Hogwarts House with these Sorting Hat Harry Potter Cookies. Will you be in Gryffindor, Hufflepuff, Slytherin, or Ravenclaw?

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Have you ever taken the Official Hogwarts House Sorting Quiz? Back when it was Pottermore I was sorted into Gryffindor but if I changed one answer I was in Ravenclaw. I should have pulled a Harry Potter and willed my way into Ravenclaw as I feel like I align with that house more than Gryffindor but my pragmaticism told me that I had to stick to my true answers.

Years later after I have accumulated various Gryffindor swag I still sometimes regret not choosing Ravenclaw. Although I guess Harry didn’t pick Gryffindor, just NOT Slytherin. But I digress.

The great thing about making these Sorting Hat Harry Potter Cookies, is that the sorting hat is meant to be misshapen. There’s no need to worry about perfectly dipping the sorting hats in chocolate. In fact, it’s almost encouraged to be a little sloppy with it, to better resemble the Hogwarts Sorting Hat.

While these Sorting Hat Harry Potter Cookies are not as official as a true Sorting Hat Ceremony, they are still plenty of fun to make and then eat. Didn’t get sorted into the right house the first time? Just eat another one. It’s like the Harry Potter Cookie version of a fortune cookie.

What do you need to make Sorting Hat cookies?

• Semisweet chocolate or chocolate candy melts
• Chocolate sandwich cookies – I prefer Oreo Thins
• Red, yellow, green, and blue candy melt discs
• Chocolate filled waffle cone bites, such as Muddy Bites***

You could also use anything else shaped like the Muddy Bites: bugles, Hershey’s kisses, or even cut the end off of ice cream cones (since that’s what Muddy Bites are anyway).

Welcome to 2024’s #HalloweenTreatsWeek event!

If you’re new here, Welcome! If you’re a returning haunt, welcome back!

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

For this year’s 7th annual #HalloweenTreatsWeek event we have 12 hauntingly talented bloggers who are sharing their favorite Halloween recipes throughout the week! You can follow the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

• Jack Skellington Chocolate Bark from BigBearsWife
• Pumpkin Bread Pumpkin Bites from Semi-Homemade Recipes
• Graveyard Chocolate Pudding Shots from Sweet ReciPEAs
• Spooky Eyeball Snacks from Jen Around the World

SORTING HAT HARRY POTTER COOKIES

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

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 12 oz. semisweet chocolate or chocolate candy melts
• 1 teaspoon coconut oil (optional)
• 24 chocolate sandwich cookies (I used Oreo Thins)
• 6 each of Red, Yellow, Green, and Blue candy melt discs
• 24 chocolate filled waffle cone bites (I used two 2.33 oz. bags of Muddy Bites)

Directions

1. Line a baking sheet with wax paper; set aside.
2. In a double boiler* add semisweet chocolate and stir until smooth. Add coconut oil if needed**. Remove from heat.
3. Dip one chocolate sandwich cookie in melted chocolate and use a fork to turn and coat. Let excess coating drip off, then place on prepared baking sheet. Place one colored candy disc in the center.
4. Next dip one Muddy Bite, coating all sides and letting excess drip off, then use forceps or tongs to place on top of the colored candy disc, forming a hat. If needed, use a spoon to drizzle more melted chocolate to cover the candy colored disc***.
5. Repeat for remaining ingredients. Allow to set until firm, about 30 minutes.
6. Let the sorting begin!

Notes

*Can also use a microwave-safe bowl, microwaving in 30 second intervals. **If chocolate seizes, add a little oil. ***You could also use anything similarly shaped, such as bugles or Hershey kisses. ****Don't worry if they look a little messy, the sorting hat is aged and crumpled anyway!

Source: Adapted from Homemade Hooplah.

Bigger is not always better, such as these bite-sized Peanut Butter Oreo Pumpkin Cheesecake Bites! With a peanut butter Oreo crust, pumpkin peanut butter filling, and chocolate ganache on top.

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The combination of pumpkin and chocolate is not new to me. I often tout it as the fall version of peanut butter and chocolate – a combination which I love. But food doesn’t need to be monogamous, so why not all three at once?

I know that this three-way not only works but is quite delicious – as shown in peanut butter pumpkin pie with a chocolate crust and white chocolate reese’s pumpkin blondies. So naturally I decided peanut butter oreo pumpkin cheesecake bites needed to happen next.

I actually have made a version of these pumpkin cheesecake bites before but instead with the chocolate hazelnut spread Nutella, so it was an easy adaptation to use peanut butter and the result did not disappoint.

These peanut butter oreo pumpkin cheesecake bites use whole peanut butter creme stuffed Oreos as the crust. No need to crush, add butter, and press into the bottom of the pan, just toss a whole cookie in there. Oreos perfectly fit into the bottom of a12 mini cheesecake cups pan, but you can also use a regular cupcake pan if you don’t want to buy new baking supplies. Personally I love that pan because you don’t need liners, it has removeable bottoms! But I digress.

Once you’ve situated the Oreos in the bottom of your chosen pan, chop a few more up to mix into the peanut butter-pumpkin cheesecake filling, before you commit the rest to you belly via the traditional route. Once the Oreo crusts are topped with filling, bake, cool, top with a peanut butter-chocolate ganache and peanuts, and enjoy!

PEANUT BUTTER OREO PUMPKIN CHEESECAKE BITES

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Yield: 12 Servings Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 12 peanut butter cream filled Oreos*

FILLING

• 8 oz. cream cheese, room temperature
• 1/2 cup sugar
• 1 egg, room temperature
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup + 2 Tbsp pumpkin puree
• 2 Tbsp creamy peanut butter
• 4 peanut butter cream filled Oreos*, chopped

TOPPING

• 1/4 cup semisweet chocolate chips
• 2 Tbsp creamy peanut butter
• 2 Tbsp heavy cream
• 2 Tbsp chopped peanuts

Directions

1. Preheat oven to 350 degrees.
2. Place Oreos into the bottom of 12 mini cheesecake cups ** that have been sprayed with cooking spray.
3. In a stand or electric mixer beat the cream cheese and sugar until smooth.  Beat in egg, vanilla, cinnamon and nutmeg until combined. Add the  and peanut butter and mix until incorporated. Fold in the chopped Oreos.
4. Pour the pumpkin mixture evenly into the 12 cups filling about 3/4 full.  Bake for 25-28 minutes or until cheesecake is cooked through.  Let cool completely.
5. Meanwhile, in a small bowl add the chocolate, peanut butter and heavy cream. Microwave on 50% power for 1 minute, stirring every 15 seconds until melted.
6. Remove cheesecakes from pan and top each with a spoonful of ganache and peanuts.  Refrigerate until ready to serve.

Notes

*If you cannot find them, use regular Oreos. **Can also use regular muffin pan with cupcake liners. Yield and cook time may differ.

Source: Adapted from my Pumpkin Nutella Mini Cheesecake Bites and Mini Reese’s-Oreo Cheesecakes.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Three cookies in one? These cookie monster cookies have Oreos and chocolate chip cookies baked inside a semisweet and white chocolate chip cookie. Cookie monster approved.

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What’s better than a cookie? Three cookies in one.

I think the cookie monster would approve of these loaded chocolate chip cookies, with chopped Oreos and chocolate chip cookies mixed into a semisweet and white chocolate chip cookie dough – dyed blue to seal the deal.

If I haven’t lost count, this marks the 48th chocolate chip cookie variety that I have shared. What can I say, when you find a good base recipe you roll with it. It also helps that cookies are not only one of my favorite things to bake but also to eat.

For real, I would pick a good cookie over most desserts.

Three years ago: Smoked Cheddar Macaroni & Cheese

Four years ago: Honeymoon in New Orleans

Five years ago: Peanut Butter Chocolate Chip Cookie Dough Buckeyes

Seven years ago: Harvest Cobb Salad

Eight years ago: Pumpkin Spice Greek Yogurt Mousse

Nine years ago: Chocolate Pumpkin Pancakes

Ten years ago: Halloween Brownie Roll Out Cookie Sandwiches

COOKIE MONSTER COOKIES

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Yield: 2 dozen Prep Time: 2 Hours 30 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

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 Tbsp blue gel food coloring
• 1 egg + 1 yolk, room temperature
• 1 cup white chocolate chips
• 1 cup semisweet chocolate chips
• 1 cup chopped Oreos (about 8)
• 1 cup chopped store-bought chocolate chip cookies (about 8)

Directions

1. Sift together the flour, pudding mix, baking soda, and salt; set aside.
2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended (1-2 minutes). Beat in the vanilla, food coloring, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chopped cookies and chocolate chips by hand.
3. Roll 1/4 cup of dough into a ball 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).
4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
6. Bake for 10-12 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.

Notes

* Don't want to wait to chill? They will still bake just fine but the flavor/texture improves when chilled.

Source: Adapted from My Favorite Chewy Chocolate Chip Cookies.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

What’s better than a peanut butter cup? A buckeye. And what pairs well with peanut butter and chocolate? Oreos. So why not make Oreo Buckeyes?

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Alright folks, it’s time for this season’s buckeye candy flavor! I should probably do a round up post of every recipe available because counting today I have made 11 kinds to date – 12 if you count my giant buckeye cheese ball. And countless other buckeye-inspired treats.

This season I went with Oreo! Literally just add crushed Oreos to the original recipe, it’s that simple.

I’m not sure why it took me this long to make an Oreo version, I’ve combined Oreos in plenty of other peanut butter creations to know how delicious the results are, but they are finally here!

Not that I am surprised, but my cookies and cream, peanut butter cup loving husband loved these. He even gave me a warning that I have to be careful around them because one jumped right into his mouth. Glad he’s looking out for me :-P.

Sometimes you will see buckeye candies without the hole from the toothpick. I like to leave it because then you know they ae homemade, but if you prefer a fancier looking nut you can smudge it with a clean finger.

Here are some other tips for successfully making Oreo buckeyes (or any other variety):

• Don’t have a double boiler? Use a metal or glass bowl that fits over (but doesn’t touch on the bottom) a pot of gently simmering water. Alternatively you can microwave in intervals, stirring in between.
• Even though true buckeyes by nature are misshapen and irregular, get more uniform sizes by using a small cookie scoop. If nothing else, it makes forming the balls easier.
• Use round toothpicks, the flat ones often break.

OREO BUCKEYES

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Yield: 8 dozen Prep Time: 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/2 cups creamy peanut butter
• 1 cup unsalted butter, room temperature
• 1 tsp vanilla extract
• 16 Oreo chocolate sandwich cookies, crushed
• 4 cups sifted powdered sugar
• 12 oz. semi-sweet chocolate chips
• Wooden toothpicks, preferably round

Directions

1. Line two baking sheets with waxed paper; set aside.
2. In a medium bowl, mix peanut butter, butter, and vanilla. Add Oreo crumbs, then powdered sugar one cup at a time to reach desired consistency, then use hands to form a smooth dough.
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 small circle 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 if desired, carefully smudge the holes left behind with fingertip.

Source: Adapted from my Buckeye Candies.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE