Make hearts literally melt with these chewy chocolate blossom cookies coated in festive sprinkles and topped with Reese’s mini hearts peanut butter cups.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

After successfully finding the Reese’s mini trees shaped unwrapped peanut butter cups for the holidays, I failed to ever make a fun recipe utilizing them. So when the Reese’s mini hearts hit the shelves I made sure to grab them and whip something up in time for Valentine’s Day.

While a peanut butter blossom cookie would have been a classic option, I have done something similar with the full-sized Reese’s hearts on peanut butter cookie bars in the past. With Valentine’s coming up I figured chocolate blossom cookies were in order.

February is also Chocolate Lovers Month so it seemed fitting to make a chocolate version of a classic blossom cookie even if I technically do not consider myself to fall into the category of a “chocolate lover”. The addition of peanut butter is what gets me through life as made evident by my many peanut butter cup creations.

I also ended up rolling these chocolate blossom cookies in three different types of sprinkles and everyone who tried them had their own preferences between them as some sprinkles were a bit crunchier than others. Yes that means they tried all three. It was like the Golidlocks of sprinkles.

Do I have to roll the chocolate blossom cookies in colorful sprinkles or sugar?

Not at all! While myself and many who tried them loved the texture of the sprinkles in contrast to the chewy cookie, that may not be you. Regular granulated would work as well for slightly less texture but if you prefer these cookies to be as soft as can be you can skip it altogether. They will spread a tad more – just fair warning.

REESE'S MINI HEARTS CHOCOLATE BLOSSOM COOKIES

Print

Yield: 4 dozen Prep Time: 1 Hour 30 Minutes Cooking Time: 8 Minutes 8 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 cups all-purpose flour
• 1/2 cup cocoa powder
• 2-1/4 tsp baking powder
• 1/2 tsp salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 4 oz. cream cheese, room temperature
• 1-1/2 cups + 2 Tbsp granulated sugar
• 1 egg + 1 egg yolk, room temperature
• 1 Tbsp milk
• 1-1/2 tsp vanilla extract
• 1 cup festive sprinkles, or coarse sugar
• 1 (7.6 oz.) bag Reese's mini hearts unwrapped peanut butter cups

Directions

1. In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt; set aside.
2. In a stand mixer or large bowl with electric hand mixer, blend together the butter and cream cheese until incorporated. Add sugar and beat for 2 minutes. Add egg, egg yolk, milk, and vanilla, beating until incorporated. Slowly add the dry flour mixture and mix until combined.
3. Shape dough into 1-inch balls (I used a medium cookie scoop). Roll in sprinkles to coat and place on a wax paper-lined tray. Cover and chill dough in refrigerator for one hour or overnight.
4. Preheat oven to 375 degrees. Line baking sheets with silicone baking mats or parchment paper; set aside.
5. Place cookie dough balls on prepared cookie sheets 2 inches apart. Bake for 8 minutes.
6. Immediately after removing from oven, lightly press a Reese's mini heart-shaped candy into the center of each cookie.
7. Let cool slightly before transferring to wire rack to cool completely (2-3 hours)*. Once the chocolate is set, enjoy or store in an air-tight container.

Notes

*Place in the refrigerator to speed up the process of the chocolate resolidifying.

Source: Adapted from my Double Chocolate Thumbprint Cookies.

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.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

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

Print

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.

A Buckeye football skillet cookie starts with a peanut butter cup cookie base, topped with football sugar cookies, and is finished with ice cream and sprinkles.

Jump to recipe

Welcome to week 3 of #PBchocSat for the 2025 Ohio State Buckeyes Football Season. After the cupcake of all cupcake games last weekend against Grambling State (70-0) we have another game as a significant favorite over Ohio University – not to be confused with The Ohio State University (this is why THE is a thing).

Somehow it was decided that this game was worthy of a primetime 7:30pm feature but then again it seems like all the actual big games are now at noon. I blame Fox Sports starting “Big Noon Games” back in 2019. The only reason I tolerate it at this point is that I’ve been told the players prefer to play earlier in the day. And it’s safer bike in the daylight wince that’s how I get to and from the games. But I digress.

When I saw the pre-sliced football-shaped Pillsbury sugar cookies at the grocery store I immediately chucked them into my cart. I had no idea what I would ultimately create with them, but I knew I wouldn’t just succumb to baking them as is and letting them be. As if I could ever do that :-P.

In the end I succumbed to a video I saw on Instagram where they were baked on top of a chocolate chip skillet cookie, but of course I didn’t stop there. It’s a homemade peanut butter cup cookie cake base, topped with the football sugar cookies, then finished with scoops of ice cream (peanut butter cup in my case) and scarlet and gray sprinkles. Like my double decker chocolate chip cookies but in a skillet.

Do you need to make your own cookie dough for this buckeye football skillet cookie? No, you could absolutely use a tube of refrigerated chocolate chip cookie dough. It’s getting topped with refrigerated sugar cookie dough so no judgement. However, since it’s #PBchocSat I needed some peanut butter mixed in there. In fact I put peanut butter in the dough as well as some chopped up mini peanut butter cups.

Granted, I realized while typing this that we live in a new age where they sell all kinds of flavors of cookie dough, and I’m fairly certain peanut butter chocolate chip is an option. Whatever, homemade is better and I don’t have the patience to make my own football sugar cookies so it’s half and half haha.

BUCKEYE FOOTBALL SKILLET COOKIE

Print

Yield: 12 Servings Prep Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup light brown sugar, lightly packed
• 3/4 cup creamy peanut butter
• 1 egg
• 1 tsp vanilla extract
• 2 cups chopped mini peanut butter cups
• 1 (7.2 oz) package of refrigerated Pillsbury football-shaped sugar cookie dough
• Ice cream and sprinkles, for serving

Directions

1. Preheat oven to 350 degrees. Grease the bottom and sides of a 10-inch cast iron skillet (10-inch springform pan). 
2. In a medium bowl, whisk together the flour and baking soda. Set aside.
3. In a large bowl, beat butter and sugar together until creamy, about 3-4 minutes. Mix in peanut butter, egg and vanilla extract. Add flour mixture until combined. Stir in chopped peanut butter cups. Dough will be thick and sticky.
4. Spread the cookie dough out evenly into the pan. Top with football-shaped sugar cookies. Bake for 18-20 minutes.
5. Remove from oven and let cool for 5 minutes before topping with ice cream and sprinkles to enjoy warm.

Source: Adapted from my Reese’s Peanut Butter Cookie Cake, inspired by Life and Sprinkles.

Embrace spooky season with this Halloween Puppy Chow made with homemade peanut butter chocolate puppy chow, bugles, white chocolate covered pretzels, M&M’s, Reese’s pieces, candy corn, and candy eyes!

Jump to recipe

What is in Halloween Puppy Chow?

• Puppy chow (aka muddy buddies)
• Bugles
• White chocolate covered pretzels
• M&M’s
• Reese’s pieces
• Candy corn
• Candy eyes

Essentially Halloween puppy chow is just regular puppy chow mixed with bugles, Reese’s pieces, M&M’s, candy corn, white chocolate covered pretzels, and candy eyes. But you are not restricted to those ingredients. I used peanut butter M&M’s and I added even more peanut butter flavor by using peanut butter Chex – all the peanut butter!

But, I think this would also be a great way to use up any chocolate leftover Halloween candy. Or maybe you want to change things up and add your candy to a different flavor of puppy chow. What about s’mores puppy chow, churro puppy chow, or you could even try cake batter puppy chow. The latter may lend itself to the non-chocolate candies lie Skittles.

https://www.thespiffycookie.com/2023/10/07/halloween-puppy-chow/(opens in a new tab)

I sent the majority of the batch with Bob to work, but when I asked how his coworkers enjoyed it he informed me that he did not share any of it. Guess it must be good if he refuses to share a gallon bag-full of Halloween puppy chow!

HAPPY HALLOWEEN!!!

Welcome to 2023’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 . You’ll find that this fun and 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 years 6th annual #HalloweenTreatsWeek event we have 18 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!

Today’s Halloween Offerings:

HALLOWEEN PUPPY CHOW

Print

Yield: 12 cups Prep Time: 10 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 cup semi-sweet chocolate chips
• 1/4 cup creamy peanut butter
• 4-1/2 cups crispy rice cereal squares
• 1 cup powdered sugar
• 2 cups bugles
• 2 cups white chocolate covered pretzels
• 10 oz. bag of Halloween M&Ms
• 10 oz. bag of Reese's Pieces
• 1 cup candy corn
• 1/4 cup candy eyes

Directions

1. In a medium saucepan over low heat, melt the chocolate and peanut butter until smooth.
2. Remove from heat, add cereal and gently stir until coated.
3. Pour powdered sugar into large plastic bag, add chocolate coated cereal and shake until evenly covered in powdered sugar.
4. Pour into a large bowl, break up any large pieces that may have stuck together, and toss with remaining ingredients. Store in an airtight container.

Source: Adapted from All Recipes.

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

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!

Jump to recipe

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.

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

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

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

These Peanut Butter Cup Cookie Bars start with a chewy peanut butter cookie base which is topped with heart-shaped Reese’s peanut butter cups and festive sprinkles.

Jump to recipe

What’s better than a peanut butter cookie in bar form? A peanut butter cup cookie bar topped with a peanut butter cup! Just load up on the peanut butter, that’s what I say.

I chose to use heart-shaped pink Reese’s peanut butter cups because I made these around Valentine’s Day, but you can use any shape or flavor peanut butter cup you prefer – even the classic ones. Just change up the color/style of sprinkles to fit the occasion.

As you can see below, I’ve also made these for Halloween!

In the end, these turned out to be a peanut butter lover’s dream. Does it get much better than a chewy peanut butter cookie topped with a peanut butter cup on top?

The only thing that might make them better (IMO) would be to combine with cheesecake to make cheesecake peanut butter cup cookie bars, but I digress.

REESE'S HEART PEANUT BUTTER CUP COOKIE BARS

Print

Yield: 15 Servings Prep Time: 30 Minutes Cooking Time: 18 Minutes 18 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup light brown sugar, lightly packed
• 3/4 cup creamy peanut butter
• 1 egg, room temperature
• 1 tsp vanilla extract
• 15 unwrapped heart-shaped peanut butter cups*
• Festive sprinkles

Directions

1. Preheat oven to 350 degrees. Place parchment paper in the bottom of a 9x13-inch baking pan. Grease the sides.
2. In a medium bowl, whisk together the flour and baking soda. Set aside.
3. In a large bowl, beat butter and sugar together until creamy, about 3-4 minutes. Mix in peanut butter, egg and vanilla extract. Add flour mixture until combined. Dough will be thick and sticky.
4. Spread the cookie dough out evenly into the pan. Top with evenly spaced out peanut butter cups and sprinkles. Bake for 15-18 minutes, or until lightly browned on top.
5. Remove from oven and let cool for about 15 minutes before using the parchment paper overhang to lift bars out of the pan.
6. Set on a wire rack to cool completely. Once cool, cut into 15 bars.

Notes

*Can also use standard peanut butter cups

Source: Adapted from my Buckeye Peanut Butter Cookie Bars and White Chocolate Reese’s Pumpkin Blondies.

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

If you love peanut butter cookie cups you have to try these mini peanut butter cup brownies. Same concept but with brownie instead of peanut butter cookie cups.

Jump to recipe

I am weak for seasonal items, especially when they can be used in baking. After discovering the “blossom top” Reese’s mini peanut butter cups for Valentine’s Day I knew I had to make something to show them off. Pressing them into cookie cups seemed like the only logical solution.

These mini peanut butter cup brownies not only look a lot like my brownie peanut butter cups but they were adapted from the very same recipe. But instead of peanut butter chips mixed into the brownie batter and then filled with straight peanut butter, these are stuffed with a mini peanut butter cup.

In other words, mini peanut butter cup brownies are essentially peanut butter cookie cups with the peanut butter cookie dough swapped with brownie batter.

The idea to go for the brownie base instead of peanut butter was born from the fact that Valentine’s Day is predominated by all things chocolate. Even though I am not a fan of pure chocolate, I am definitely on board with peanut butter and chocolate together. Which is why I have also made peanut butter cup cookie bars.

Can you make brownie bites with box mix?

Absolutely. The yield and bake time may differ slightly but follow the directions on the box and add the peanut butter cups immediately out of the oven.

Alternatively, you could also mix the peanut butter cups in brownie mix and bake them like a normal pan of brownies. But since these peanut butter cups were pink I like showing them off on top!

Even more alternatively, if you for some reason do not like the peanut butter cup brownie mash-up, maybe instead you would prefer Mississippi mud cookie cups with chocolate cookie dough, marshmallows, and pecans.

Who are you making these Mini Peanut Butter Cup Brownies for this holiday?

MINI PEANUT BUTTER CUP BROWNIES

Print

Yield: 2 dozen Prep Time: 25 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3/4 cup sugar
• 1/4 cup unsalted butter, room temperature
• 1 Tbsp water
• 3/4 cup semi-sweet chocolate chips
• 1 egg, room temperature
• 1/2 tsp vanilla extract
• 1 cup flour
• 1/4 tsp baking soda

Directions

1. Preheat oven to 350 degrees. Grease a 24 cavity mini muffin pan with nonstick spray, set aside.
2. In a large microwave-safe bowl, combine sugar, butter, and water. Microwave on high for 1 minute or until butter is melted.
3. Add semi-sweet chocolate chips and whisk until melted and smooth. Whisk in egg and vanilla extract until blended. Add flour and baking soda, whisking until just incorporated.
4. Spoon batter by heaping teaspoonfuls into muffin cups.
5. Bake for 8-10 minutes or until top is set and a toothpick inserted into the center comes out slightly wet. Place pan on wire rack.
6. Immediately place a peanut butter cup in each cup, pressing down gently. Cool 10 minutes before carefully removing from pans (chocolate will be gooey).

Source: Adapted from my Brownie Peanut Butter Cups and Peanut Butter Cookie Cups.

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

My childhood obsession with Reese’s Pieces and my lifelong obsession with chocolate chip cookies combined into these Chocolate Reese’s Pieces Cookies.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

You know you’re getting old when getting a new phone is not exciting. I recently upgraded by Samsung Galaxy S10 for a Google Pixel 6 Pro and I am not enjoying all the changes. No more bottom buttons? What is this an iPhone? Trash, I say.

My husband keeps reassuring me I’ll get use to it, as he made the switch from Samsung to Google preciously, and I will, but I’m just going to complain a little bit and try to get my settings in line until I do.

Also, this phone is massive so my thumbs can only do so much without all those bottom buttons. Who’s idea was it to put the back button on the top of the screen? Giants I tell you. But I digress.

Not only it today Bob’s 38th birthday, it’s also National Junk Food Day! I’m not entirely sure is Reese’s Pieces are considered junk food or just candy, but I figured it was a good enough excuse to share a new cookie recipe made with them.

I took my favorite chewy chocolate chip cookie recipe, added extra chocolate to the base, and instead of just semisweet chocolate, also added peanut butter chips, and Reese’s Pieces.

These were actually made for a friend’s sister’s wedding and I was told they were particularly popular with the kids. Sounds like they had some smart kids at that wedding if you ask me.

Seven years ago: No-Churn Toasted Coconut Pistachio Ice Cream

Eight years ago: Creamy Peanut Chicken with Rice

Nine years ago: Blueberry Cheesecake Ice Cream

Eleven years ago: Broccoli Garbanzo Pasta

CHOCOLATE REESE'S PIECES COOKIES

Print

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
• 1/2 cup cocoa powder
• 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
• 1 cup semisweet chocolate chips
• 1 cup peanut butter chips
• 1 cup Reese's Pieces

Directions

1. Sift together the flour, cocoa powder, baking soda, and salt; set aside.
2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. 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 chocolate chips and Reese's Pieces.
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, overnight for best results (can refrigerate up to one 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. 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 from my Double Chocolate Chip Cookies.

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

This Reese’s apple salad is just like Snickers salad but for peanut butter cup lovers. Same base, but with more peanut butter flavor.

Jump to recipe

Nothing like coming home from a tropical vacation to a cold rainy weekend. But seriously, as much as I wanted to stay in Belize longer, I am glad to have a weekend to recover before going back to the grind. Especially when tonight is the Ohio State vs Penn State game!

We are watching from the comfort of our couch today, staying warm and dry. Part of me always wants to be at the game but I am also plan to not leave the house until Monday morning for work if I don’t have to. Weekend goals right here.

Thankfully, I had purchased the items to make this Reese’s apple salad prior to our departure for Belize. You know Snickers apple salad? Well make it with Reese’s cups instead and you get this delicious treat. It’s also a great way to use up leftover Halloween candy.

Even though Halloween is tomorrow, trick-or-treat was on Thursday for our neighborhood so we missed it. Which means we have more than enough Reese’s peanut butter cups to go around. Why not stir them in with some tart green apples and creamy vanilla pudding?

Two years ago: Cheesy Okra Casserole

Four years ago: Dark Chocolate Cookies and Cream Bars

Five years ago: Weekly Meal Plan #36

Six years ago: White Chocolate Cranberry Pistachio Cookie Bars

Seven years ago: Chocolate Candy Corn & Creme Cookies

Eight years ago: Halloween 7-Layer Bars

Nine years ago: Pumpkin Oreo Truffles

REESE'S APPLE SALAD

Print

Yield: 12 Servings Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3.4 oz. instant vanilla pudding mix
• 3/4 cup milk
• 8 oz. frozen whipped topped, thawed
• 6 granny smith apples, cored and chopped divided*
• 35 Reese's mini peanut butter cups, chopped and divided
• 1/4 cup peanut butter caramel sauce** (optional)

Directions

1. In a large bowl, whisk the vanilla pudding and milk together until smooth. Fold in the whipped topping until incorporated.
2. Fold in all but 1/4 cup of the apples and all but 1/2 cup of the peanut butter cups.
3. Cover and refrigerate until ready to serve.
4. Before serving, top with remaining chopped apple and peanut butter cups. Drizzle with peanut butter caramel sauce, is using.

Notes

*If making in advance, toss apples in juice from 1/2 a lemon to prevent browning. **You can mix equal parts caramel and peanut butter, or just use caramel.

Source: Adapted from Mom on Timeout.

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

This slow cooker crème brûlée not only is perfect for two, but also has a hidden peanut butter cup surprise in the bottom! Classing it up a bit.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to recipe

Alright folks, tonight it the night my Buckeyes take on Alabama for the NCAA Football National Championship. So that means one last #PBchoSat recipe!

Yes, I know it’s Monday but usually college football games are on Saturdays. If you’ve followed me for any length of time you know that every season I share a new peanut butter and chocolate (buckeye) recipe every Saturday. So let’s play pretend because I’m certainly going to be up late watching as if it were a Saturday.

This momentous occasion also lands on the start of a week full of slow cooker recipes so I’ve combined them into one classy dessert recipe.

Peanut butter cups are classy right?

It may be sacrilege to put a peanut butter cup in the bottom of a crème brûlée but I figured it was very fitting of how I like to roll. I love fancy techniques and food but I also adore the simple pleasures as well, so I combined them into one.

After all, crème brûlée isn’t even expensive to make. It’s just eggs sugar, and cream. If you want to step your game up you can use a vanilla beans instead of extract, but given that these have a peanut butter cup in them I decided to stick to the basics.

Items you may need to make slow cooker crème brûlée…

You will need a couple specialty items, such as a slow cooker and ramekins, but you could use you oven broiler instead of a kitchen torch, and foil instead of the silicone rack.

This dessert is also made in a slow cooker. You can skip the slow cooker and bake them like normal in the oven (check this recipe for directions), but don’t overlook such preparation because you could make so many delicious things, such as crock pot apple crisp. It’s especially handy when you are using your oven for other things already.

Welcome to our #NationalSlowCookerMonth Celebration! 

Five years ago: Pineapple Cranberry Zucchini Bread

Eight years ago: Homemade Eggnog

Nine years ago: Lasagna Soup with Ricotta Bread

Ten years ago: Pumpkin Pancakes

SLOW COOKER PEANUT BUTTER CUP CRЀME BRÛLÉE

Print

Yield: 2 servings Prep Time: 5 Minutes Cooking Time: 2 Hours 2 Hours

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 unwrapped peanut butter cups
• 3 egg yolks, room temperature
• 1/4 cup sugar, plus more for topping
• 1/4 tsp vanilla extract
• 1 cup heavy cream

Directions

1. Cut two 12-inch long pieces of foil, roll them up into a log, and curl into a circle, pinching the ends together (or use a silicone rack). Place in the bottom of your slow cooker and place a ramekin on top of each.
2. Place one peanut butter cup in the bottom of each ramekin.
3. In a medium bowl, whisk together the egg yolks, sugar, vanilla and heavy cream until smooth. Divide evenly into each ramekin.
4. Carefully pour boiling water in the slow cooker, filling halfway up the ramekins, without splashing on top of the custard.
5. Turn the slow cooker to low and cook for 2 hours. When done, the custard should be set - gently poke the center to be sure (it will jiggle slightly).
6. Remove and allow to cool in refrigerator for at least 2 hours or overnight.
7. When ready to serve, remove from refrigerator and sprinkle tops with about 1 teaspoon of sugar. Melt with a kitchen torch (or watch carefully under a broiler) until golden brown. Serve immediately.