*I was not compensated in any way for this post. The opinions are 100% mine.
Triple Chocolate Peanut Butter Toffee Brownies are a decadent dessert made with a layer of brownie mix, peanut butter and chocolate flavored sweetened condensed milk, topped off with a chocolate hazelnut spread and chocolate toffee bits.
These Trail Mix Cookie Cups are a great treat made with only 4 ingredients!
I created these cookies a few years ago as an after school snack for my grandchildren. Several people have asked me for this recipe, so I decided to share it here. You can not go wrong with peanut butter and chocolate. My Trail Mix Cookie Cups were published in a Taste of Home Halloween magazine in 2015. Continue reading TRAIL MIX COOKIE CUPS→
These Peanut Butter Toffee Chocolate Chip Cookies are perfect to add to your holiday baking list.
I try to come up with a few new cookie recipes each year. This one was actually created after I went through my pantry and wanted to use a few chocolate chips and toffee bits that I had leftover. There was a big jar of peanut butter looking at me, so the idea came to me instantly. The cookies have big flavor, so they had to have a big name. Peanut Butter Toffee Chocolate Chip Cookies! Continue reading PEANUT BUTTER TOFFEE CHOCOLATE CHIP COOKIES→
The second magazine is a cookie swap edition and is full of great looking recipes. I will be trying several of them out this year. The cookie recipe of mine they published was actually one I created a few years ago as an after school snack for some of my grandchildren.
This recipe only has 4 ingredients. If you like chocolate and peanut butter together, this will hit the spot.
1 roll (16.5 oz) refrigerated peanut butter cookie dough
1/2 cup creamy peanut butter
1/2 cup chocolate hazelnut spread (Nutella or Jif)
1 1/2 cups trail mix
Preheat oven to 350 degrees F. Spray 24 cups of mini muffin pan with non stick cooking spray.
Shape the dough into (24) even size balls, about 1 1/4 inch each. Press each into the bottom and up sides of a muffin cup.
Bake for 12-14 minutes or until light golden brown. Remove from the oven and make an indentation in the center of each cup, using a wooden tart maker or the end of a wooden spoon handle. Cool in the pan for 15 minutes.
Carefully remove each cookie cup and place on a wire cooling rack.
Spoon 1 teaspoon of the chocolate spread and then 1 teaspoon of peanut butter into each cup. Top with a tablespoon of the trail mix. Transfer to serving platter and enjoy.
By Pamela Shank
GRANDMA HONEY'S HOUSE http://grandmahoneyshouse.com/