Monster Cookies

Ingredients:

1/2 Cup (1 stick) salted butter, softened 

1/2 Cup light brown sugar 

1/4 Cup sugar
3/4 Cup creamy peanut butter
1 Large egg
1 Teaspoon vanilla extract
1/2 Teaspoon baking soda
1 and 1/4 Cups all purpose flour
1/2 Cup Quick oats (not instant or whole-rolled oats)
3/4 Cup M&Ms
1/2Cup Chocolate Chips Mini or Regular size

1/4Cup of Peanut Butter Chips

Directions:

Preheat oven to 350F degrees.

In a large bowl, cream the butter and sugars together on medium speed. Mix in the peanut butter, egg, and vanilla (in that order). Slowly mix in the baking soda and flour. Do not overmix. Fold in the quick oats, M&Ms, and chocolate chips. If the dough is super soft, chill the dough for 20 minutes before rolling.

Rolls balls of dough, about 2 Tablespoons of dough per ball, onto baking sheets lined with parchement paper.  Bake for 9-10 minutes don't go past 10 minutes. The cookies will appear undone. Slightly press down the baked cookies with the back of a spoon, since the cookies only spread a little in the oven. Allow cookies to cool on the parchment paper for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool.

Sunday Morning Waffles

Ingredients:

1 1/2 Cups all-purpose flour
1 Teaspoon salt
1/2 Teaspoon baking soda
1/2 Teaspoon of Cinnamon
1 Egg
1/2 Cup plus 1 tablespoon granulated sugar
4 Tablespoons butter, softened
1 and 1/4 Cup of Milk (whole or 2%)
1/4 Teaspoon vanilla

1. Combine flour, salt and baking soda in a medium bowl. Stir to combine.
2. Lightly beat the egg in another medium bowl. Add the sugar and butter mix well with an electric mixer until smooth. Add the milk and vanilla. Mix well.
3. Add the wet mixture to the dry mixture while beating. Mix until combine.
4. Rub a light coating of PAM spray on your waffle iron. Preheat the waffle iron. Leave the batter out of the refrigerator to warm up a bit as your waffle iron is preheating.
5. Spoon 1/3 to 1/2 cup of batter into the waffle iron and cook for 3 to 4 minutes or until the waffles are brown.

Makes approximately 6 waffles.

Chocolate Cupcakes with Peanut Butter Frosting!

Ingredients: This one is semi homemade!

Chocolate cupcakes:
1 Package devil’s food cake mix
1 Package instant chocolate pudding mix
1 Cup sour cream
1 Cup vegetable oil
4 Eggs, lightly beaten
2 Teaspoons pure vanilla extract
1/2 Cup warm water

Mix all ingredients in mixer on medium speed for about 2 minutes. Scoop batter into lined cupcake pans. Bake at 350 for 20 Minutes.

Peanut Butter Frosting:
1 Stick of unsalted butter softened
1 Cup of Creamy Peanut Butter
2 Cups of Confectioners Sugar
3 Tablespoons of milk (may need more milk depending on what consistency you want your frosting.
Mix all together in mixer.

I used a piping bag to frost my cupcakes. To add a little flair I topped each cupcake with a Reese's Cup and drizzled with hot fudge.

They are DELICIOUS!

Peanut Butter Cup Cookies!

Ingredients:

1 and 3/4 Cups of Flour
1 Teaspoon of Baking Soda
1/2 Teaspoon of Salt
1/2 Cup Sugar
1/2 Cup of Brown Sugar
1 Stick of Butter
1/2 Cup Peanut Butter
1 Egg
2 Teaspoons of Milk
1 Teaspoon of Vanilla
Bag of Reese's Peanut Butter Cups.
Small bowl of sugar for coating about 1/4 cup.

Combine flour, baking soda, salt, sugar, and brown sugar in bowl. In the mixer combine softened butter, peanut butter (until smooth) then add the egg, milk and vanilla. Slowly add the dry ingredients to the wet in mixer. Mix on medium speed until all ingredients are combined.

Line a cookie sheet with parchment paper. I use a cookie scoop or about a tablespoon size of the dough. Scoop the dough and place it in the bowl of sugar, roll until coated. Place the ball on the cookie sheet.

Cook at 375 for 10 to 12 minutes.

Once out of the oven you must press the Reese's cup in the center of the cookie immediately. Let stand for about 1 hour until cool. Enjoy!

Buckeye Brownies

Ingredients:

1 Box if your favorite brownie mix (prepared according to package directions)

For the peanut butter filling:
1 stick butter
2 cups powdered sugar
10 oz creamy peanut butter

For the chocolate topping:
6 T. of butter, softened
6oz. semi-sweet chocolate chips

Prepare and bake brownie mix in a greased 13"x9" baking pan according to package directions. Let it cool.

Peanut butter filling: Mix powdered sugar, butter and peanut butter until smooth. Spread over cooled brownies. Chill for one hour.

Chocolate Topping: Melt together chocolate chips and remaining butter in a saucepan over low heat, stirring occasionally or in the microwave. Spread over brownies.

Refrigerate to chill again then cute into squares.