Tag Archives: Peanut butter

Brownie-Stuffed Peanut Butter Cookie Dough Bites

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When you’re moving, there are two essential things you need: a place to move to and someone or something to help move your stuff to that place. When I moved recently, I had neither until the very last minute. In fact, I was so preoccupied with trying to acquire the first part that I almost forgot about the second part altogether. But as my move-in date approached, I realized it was going to take a lot more than Mother Cookie and I to move my bulky bedroom furniture.

Luckily, at the last moment, three of my friends and one of my co-workers agreed to help transport all of my junk to my new place. In return, I had only one thing to offer: food. Thank goodness I’m the Smart Cookie Cook, because I don’t know how else I would’ve paid the guys back. Although I still feel indebted to them, I think the treats I crafted were a good start.

The Brownie-Stuffed Peanut Butter Cookie Dough Bites were my best way to thank the guys for giving up their day to help me out. I pulled out all the stops: chocolate, peanut butter, and raw baked goods (because almost all baked goods are better before baking). If that fierce trio doesn’t make for the sweetest, most scrumptious treat, then nothing does.

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Chunky Monkey Poke Cake

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Year after year, I am unable to see my sister on her birthday because it just happens to fall around the same time as finals (I swear, college has it out for me). Naturally, this upsets Sister Cookie as well, but I think that’s more because I’m not there to bake her anything than because she misses me. Well, lucky for her this year, I was able to be there in spirit by having Mother Cookie deliver a birthday cake to her when she went to visit this week.

My sister, being the indecisive creature that she is, had a painful time deciding what kind of cake she wanted. After a good amount of brainstorming that felt much like pulling teeth, I had a mouthwatering idea: Chunky Monkey Poke Cake.

Sister Cookie was right on board.

Like all Chunky Monkey-flavored treats, this cake showcases a trio of perfectly paired flavors: peanut butter, chocolate, and banana. What triple threat could be more tantalizing than that?

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Copycat Chocolate-Covered Peanut Butter Pretzel Blizzards

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Sorry for hitting you so hard with the sweets this week. Actually, I’m not sorry at all because from the E.L. Fudge Ice Box Cake to the Sandy Buddies, and now to these Copycat Chocolate-Covered Peanut Butter Pretzel Blizzards, everything has been absolutely delicious. And you know what they say: good things come in threes.

If you don’t know by now that I have an unparalleled and passionate love for Dairy Queen, then you clearly don’t know The Smart Cookie Cook. And if you don’t know that their Blizzards are my equivalent of crack, then get your head out of the sand (or should I say get your head out of the Sandy Buddies? Ha!).

For a while now, as DQ debuted tantalizing Blizzards of the Month that I couldn’t actually try because I don’t have a DQ near me, I have been whipping up my own homemade versions to enjoy like these Confetti Cake Blizzards and these Chocolate Candy Shop Blizzards. Not to toot my own horn here, but I’ve been giving DQ a run for its money with my copycat versions. I’d argue they’re just as good, if not better. Continue reading →

Sandy Buddies (A Peanut Butter-Honey Twist on Muddie Buddies)

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Sometimes, when you least expect it, you get bombarded by a random, unwarranted craving that’s so fierce, you simply must have that food. This happened to me the other day as I was strolling down the cereal aisle. I spotted the endless varieties of Chex cereal, and my eyes zeroed in on the Honey Nut Chex in particular. I’m not sure why, but in that moment, I needed a box of Honey Nut Chex. I hadn’t eaten it in years, but there it was, calling to my taste buds with a slow and sweet symphony that only my ears could hear.

When I got the box home, I tore into it and snacked on some sweet, crunchy handfuls, sans milk. I forgot how good Honey Nut Chex is, and immediately I pondered if there was something I could do with it besides inundating it in milk or snacking straight from the box like a barbarian. The natural solution would be muddy buddies, but of course, I had to put a Smart Cookie twist on it. So, I switched out the typical chocolate for a peanut butter and honey rendition and created the salty-sweet sister of muddy buddies: Sandy Buddies. Continue reading →

Monster Granola Bars

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Let’s be real: they don’t call them “Monster Cookies” because they’ve got a monstrous amount of delicious ingredients; that’s just what they want you to think. They’re really called Monster Cookies because you turn into a monster upon eating the sinfully addicting devils. You need more and more, and you’ll do anything to get them, like the Cookie Monster but with a more severe problem.

Or maybe that’s just me.

Regardless, Monster Cookies can be a monster problem if you’re watching your waistline. Cookies, delectable as they may be, are not the most satisfying treat, so you often wind up eating 20 in one sitting. Or maybe that’s just me again.

What I need is the salty-sweet goodness of Monster Cookies in a heartier snack that can satisfy my black hole of a stomach with just one or two. What I need are these Monster Granola Bars. Continue reading →

The Weekender: Easter Week, Furry Friends, & Peanut Butter

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It’s Sunday, which means Easter Week at Smart Cookie has drawn to a close. I hope you all had as much fun as I did! We had enough delicious and festive recipes to make the ol’ Easter Bunny proud. Next week, he’ll be hopping to our homes bearing baskets of Easter sweets. Are you ready for his arrival? If you’re not, never fear. My Easter Week recipes are a great jumpstart, plus I’ll be bringing you an Easter recipe round-up next week, as is customary here at Smart Cookie. But until then…

Let’s review, shall we? Continue reading →

Nutter Butter Truffle Eggs

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Every Easter, Reese’s rolls out its Peanut Butter Eggs, and in my head, I envision a chubby chocolate bunny bouncing from store to store across the country and dropping off the eggs for selling. That’s one bunny I’d like to meet. The Easter Bunny is cool and all, but a chocolate bunny that hands out PB Eggs? That’s my kind of rabbit!

Last year, I beat that chocolate bunny at his own game when I made some stellar Homemade Peanut Butter Eggs, complete with a how-to video. But this year, I wanted to step it up another level. You’re wondering, “How does one take a step up from Peanut Butter Eggs, the crème de la crème of Easter treats?”

Well, I might have something to change your mind and take over the throne for supreme Easter confection: Nutter Butter Truffle Eggs.

I took a beloved American cookie, which is also one of the most versatile (See: Nutter Butter Penguins), and turned it into a sweet & salty creamy filling. You get the peanut butter flavor, plus the sweetness and substantiality of the cookie. Then, the Nutter Butterific filling is enveloped in a silky coat of creamy and smooth chocolate.DSC_2454

What you wind up with is the Peanut Butter Egg’s cooler, smarter, all around-awesome sibling. I’m sorry, but plain peanut butter filling can’t hold a candle to rich Nutter Butter filling. That’s like saying apples are as good as apple pie. Don’t be silly.

Don’t be intimidated by the pretty appearance of these divine little eggs; their cute egg shape is easy to make, and all you need to dress ‘em up are some festive, Springy sprinkles. This is a no-bake treat that’s easy to execute, and even easier to eat. The only problem is, you might eat half of the Nutter Butter filling before you ever get to shape it into an egg. You’ve been warned.

Now get your bunny butt up and shake your cotton tail into the kitchen to whip up these must-try chocolate-covered PB cuties.

A Few Tips Before You Get Cooking:

  1. Make sure you give the filling enough time to freeze and firm up rock hard before dunking in the chocolate or it won’t hold up.
  2. Use whatever sprinkles or decorations you like. Be creative!
  3. Skip the egg shape and just make these truffle-shaped, and you can enjoy these any time of year.
  4. Go for white chocolate if that’s more your thing.
  5. Coating these in chocolate is not a technical process. Use whatever method you like. The easiest way is to stick it on a fork, or you can be like me and just use your hands!
  6. You must melt chocolate in intervals when melting in the microwave or it will burn.DSC_2436

Nutter Butter Truffle Eggs
By The Smart Cookie Cook

Yield – about 2 dozen eggs

Ingredients:

  • 1 box Nutter Butters, reserving ½ of last sleeve for your own snacking or whatever you please
  • ½ cup peanut butter chips
  • 1 tbsp. canola oil
  • 6 oz. milk chocolate, chopped
  • 4 oz. semisweet chocolate, chopped
  • Easter sprinkles, for decorating

Directions:

  1. Place the Nutter Butters and peanut butter chips in a food processor and process until they start to come together, about 5 minutes, stopping to scrape down halfway through. Give it time to let the chips melt and the cookies break down.
  2. Stream in the canola oil and process until smooth and creamy, another 2 minutes. Transfer to an airtight container and place in fridge to chill until firm, about 30 minutes.
  3. Form Nutter Butter mixture into scant tablespoon-sized balls. Press down lightly and pull at the edges gently to create an oval, about ¼-inch in thickness. Pinch the top to make it look like an egg. Place on a baking sheet lined with waxed paper so it doesn’t stick. Repeat with remaining mixture.
  4. Transfer shaped eggs to the freezer until completely firm, about an hour.
  5. Place all the chocolate in a medium microwave-safe bowl. Microwave on high for 20 second intervals, stirring very well in between to help it melt faster. This should only take about 3 intervals.
  6. Dunk frozen eggs into the chocolate and coat completely (you can use a fork to do this or just your fingers). Flip to coat both sides and let excess drip off. Return to lined waxed paper lined baking sheet. Immediately top each coated egg with sprinkles because they set up quickly, and the sprinkles won’t stick then.
  7. Stick coated eggs in fridge to set completely, about 15 minutes, then enjoy. Store in an airtight container in the fridge. Let come to room temperature before eating.DSC_2415

Fluffernutter Oatmeal Balls

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I took the fluffernutter sandwich for granted as a kid. It seemed so ho-hum back then, just another sandwich for another lunch. Nowadays though, a fluffernutter would be such a treat; I never eat white bread, and I certainly don’t stuff my sandwiches with rich peanut butter and sugary Fluff. But that’s not to say I don’t want to.

The Fluff-peanut butter combo is beloved by many, whether you’re 6 years old or 60 years old. For many, it tastes like childhood. Plus, there’s no denying that the fluffernutter has mastered the ultimate balance of salty-sweet perfection. The flavors blend together so harmoniously, like the Food God intended for them to be together all along.

I wanted to take the match-made-in-culinary-heaven and turn it into a slightly healthier snack. So, I gave my classic No-Bake Chocolate Peanut Butter Oatmeal Balls a fluffernutter twist.

These gooey, sweet and salty bundles of joy are what would happen if you could take everything delicious about your childhood and roll it into a ball. That classic flavor duo you love so much is present and prominent, but you aren’t overwhelmed by Fluff; it’s just the right amount of light and sweet marshmallow swirls. Plus, oats make this hearty, and mini marshmallows add a fun and chewy twist, giving you double marshmallow impact.DSC_2702

These little balls are no-bake, and you can make them in a jiffy (no pun intended). Even if you’re more likely to fly to the moon than cook, I promise you can handle making these. And if you loved fluffernutters as a kid, or still do now, then these are a definite must-make.

A Few Tips Before You Get Cooking:

  1. You can use whatever kind of peanut butter you like.
  2. If you want these to be extra hearty and protein packed, grind us some peanuts to mix in.
  3. The honey is optional, but adds a nice touch.
  4. You might also consider a nice pinch of salt to balance things out.
  5. Kids will love these. They make a great after-school snack.
  6. Get my original No-Bake Chocolate Peanut Butter Oatmeal Balls recipe here, or try my Christmasy Snow Covered Peanut Butter M&M Balls for the holidays.DSC_2617

Fluffernutter Oatmeal Balls
By The Smart Cookie Cook

Ingredients:

  • 2 cups creamy peanut butter
  • 1 cup quick-cooking oats, plus more for rolling
  • 1 ¼ cup mini marshmallows
  • 2 tbsp. honey
  • 1 jar marshmallow Fluff

Directions:

  1. In a large mixing bowl, stir together all ingredients except for the Fluff until well-combined. Fold in the Fluff just until evenly distributed out. You should still see ribbons of it, but there shouldn’t be any giant chunks. Cover bowl and place in fridge to chill until firm, about 1 hour.
  2. Roll mixture into generous tablespoon-sized balls then roll in the oats. The oat coating keeps them from being quite as sticky to hold while eating. Place in an air-tight container lined with waxed paper and store in the fridge.DSC_2724

Bunny Butt Peanut Butter Pretzel Bites

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Get ready to shake your cotton tail!

No, you’re not looking at the wrong side of these treats. These are Bunny Butt Pretzel Bites, not Bunny Face Pretzel Bites. If you ask me, their little fluffy butts, with the tiny feet in the air and a plush cotton tail, are even cuter than their faces.

Last year, bunny butts became quite popular, especially on Pinterest. I guess I’m not the only food blogger with a bunny butt fetish. I wasn’t sure if it would be a trend, or if the butt-fest would continue this year, but it’s looking like the bunny butt is here to stay. Whoopie!DSC_2329

I made an adorable Bunny Butt Trifle last year, complete with triple chocolate layers and a bunny’s behind sticking out of the top, face buried headfirst in the trifle. This year, I wanted to give you butt-loving foodies a simpler, no-bake way to enjoy a delicious Easter treat, hence where these Bunny Butt Pretzel Bites come in. You’ve got a creamy, salty-sweet peanut butter filling sandwiched between two crunchy pretzels then dunked in silky white chocolate. Regardless of the rabbit rear end décor, these are seriously delicious, so the cute factor is just a bonus.

Join me for an Eastertastic time in the kitchen with my how-to video, and see how easy peasy these Bunny Butts are to make.

Side note: This is probably the most I ever have or will say the word “butt” in a post.

A Few Tips Before You Get Cooking:

  1. Use milk or dark chocolate in place of the white and have chocolate bunny butts instead!
  2. These are not hard or time-consuming to prepare, but you need to set aside some time for them to chill.
  3. These are great for parties, especially for children.
  4. Check out my Easter recipe page for more Easter eats!DSC_2270

Bunny Butt Pretzel Bites
By The Smart Cookie Cook

Yield – about 3 dozen bites

Ingredients:

  • 2 cups creamy peanut butter
  • 1 ½ cups powdered sugar
  • 1 tbsp. butter, softened
  • ¼ tsp. salt
  • 72 small pretzel twists
  • 2 4.4-oz. bars white chocolate
  • 1 cup white chocolate chips
  • 1 tbsp. vegetable shortening
  • Pink frosting
  • 18 mini marshmallows

Directions:

  1. Line a baking sheet with waxed paper or parchment paper. Set aside.
  2. In a large mixing bowl, stir together peanut butter, powdered sugar, butter, and salt until thoroughly combined. This will take some elbow grease.
  3. Spread about 2 tsp. of peanut butter mixture onto a pretzel. Sandwich another pretzel on top and press down lightly. Use a knife to smooth off any peanut butter that has squeezed through the holes in the pretzels. Place on prepared baking sheet and continue until you’ve used all the peanut butter.
  4. Place sandwiches in freezer to chill for at least 30 minutes, preferably 1 hour or up to 3 hours, until completely frozen. They should be rock solid.
  5. Once sandwiches are frozen, place the all the white chocolate and shortening in a medium microwave-safe bowl. Microwave on high for 30 second intervals, mixing well in between so it melts faster and does not burn. As long as you mix well, this should only take 3 intervals.
  6. Using either a fork or your hands, dunk frozen pretzel sandwiches into the chocolate one at a time, coating one side and the edges completely (you may coat the bottom too if you like). Let excess drip off and set back down on paper-lined baking sheet. Repeat with remaining sandwiches then return to freezer for ten minutes or until set.
  7. Turn the pretzel sandwiches so the two mounds are facing down (like a really badly shaped upside down heart). Use the pink frosting to draw two feet on the bottom of the pretzel, one on each “mound.”  For each foot, you’ll have one big circle and three smaller circles for toes. The toes should face down.
  8. Slice all the mini marshmallows in half width-wise. Use leftover melted chocolate or frosting to glue the marshmallow cotton tails onto the top center of each sandwich. Viola, you’re done!
  9. Store in fridge in an air-tight container. Let come to room temperature before eating.DSC_2349

Triple Peanut Butter Crunch Clusters

 

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My best ideas wallop me in the head like a fastball.

I was just looking in my pantry for a snack, gazing at box of Peanut Butter Cheerios, when suddenly my eyes fell to the bag of peanut butter baking chips, and WHAM. Idea formed; awesome recipe born.

My Triple Peanut Butter Crunch Clusters came together effortlessly as each necessary ingredient seemed to illuminate in my pantry and announce its presence. My pleasure was like a mad scientist’s when discovering something devilishly brilliant; picture me with a hunched back, tapping my curled fingers together with a sly grin spreading across my face, and saying, “Eeeexcellent.”

Now, erase that image from your mind because that is disturbing, and no one should have to see that.

These Triple Peanut Butter Crunch Clusters are more than excellent; in fact, you won’t believe how deliciously addicting each peanut butter-packed cluster is. I brought them into work, and my co-workers raved, one of them claiming he could eat every last cluster all by himself.DSC_1512-2

You wouldn’t think something so simple could be so delicious, but that’s the beauty here. This is a no-bake treat, requiring just 4 ingredients, but the end product is amazing. We’ve got not one, not two, but three levels of peanut butter power here: crunchy, salty Peanut Butter Cheerios, sweet peanut butter chips, and of course, pure smooth peanut butter. Combine that with white chocolate to create a crunchy, creamy treat that’ll satisfy the fiercest of snack cravings.  It’s a great change from the same old chocolate candy. Plus, they’re considerably better for you.

You can whip up a batch of these dangerously tasty clusters in no-time, and you only need one bowl to do it. I implore you to see if your taste-testers can guess all three peanut butter components. My co-workers were stumped!

What are you waiting for? Go get your peanut butter on!

A Few Tips Before You Get Cooking:

  1. Use chocolate chips instead of white chocolate chips to create Chocolate-Peanut Butter Clusters.
  2. If you can’t find Peanut Butter Cheerios, Peanut Butter Cap’n Crunch would be delicious.
  3. Make these festive and seasonal by dawning them with colorful sprinkles that coordinate with a holiday, like green & red for Christmas or pastel colors for Easter.
  4. You must melt the chocolate and peanut butter in intervals or it will burn.DSC_1531-2

Triple Peanut Butter Crunch Clusters
By The Smart Cookie Cook

Yield – about 2 dozen

Ingredients:

  • 1 bag Reese’s Peanut Butter Chips
  • 1 ¼ cups white chocolate chips
  • ¼ cup creamy peanut butter
  • 2 cups Peanut Butter Cheerios

Directions:

  1. Line two cupcake tins with cupcake liners. Set aside.
  2. In a large microwave-safe bowl, cook the peanut butter chips, white chocolate, and peanut butter on high in the microwave for 25-second intervals, stirring well in between. It should only take about 4 intervals to be able to stir it smooth.
  3. Fold in Cheerios until evenly distributed. Drop generous tablespoons into prepared cupcake tins. Chill in fridge until completely set, about 30 minutes. Store in fridge in an air-tight container.

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