I titled this Chocolate Peanut Butter Cups, but really we made all sorts of shapes, which is most of the fun! (Another large part of the fun is eating them, obviously.)
Happy almost Halloween! I thought this would be a good recipe to share today for a few reasons. One, it is super kid-friendly. Kids can help you make them (although I did not have the Fudgelet help this time). Kids will also like eating them. Also, this is a super easy recipe to make. Perfect for a Halloween party to share with others. You could make these more Halloween-like by turning them into some cute creatures or using Halloween colors to dip them in. I’m sure you can be more creative! I will mention that I started getting a bit lazy and messy so some of them look more marbled than they need to…but I also feel like it doesn’t matter.
I’ve been doing a new thing where if possible, I try to make a half batch of a recipe. It doesn’t always work if a recipe calls for one egg, or the like, but if I can, then it makes it so that we can get through the treats in a reasonable time without stuffing our faces constantly. I’ve been less hungry, but still wanting to bake a lot. So, this lets me satisfy my baking itches and my belly needs. The recipe today is an example. You can make a double batch of what I wrote (which is half of the original) or you can make it as is. This will make between 24-30 cookies, which is perfect for our small family to enjoy. It leaves you wanting more…without them getting stale first.
You know me and chocolate peanut butter treats…we go together like, well, chocolate and peanut butter. So, I wanted to make this skillet cookie from Gimme Some Oven. I ended up making it for a friend’s birthday when we also had a playdate. I left it with her since, you know, it was for her birthday, but I did get to taste it and it was great. Then I made a version without the cocoa powder and it was still good, but less soft and more of a crunchier/shortbread texture. Still good, and less rich tasting. Then I made the chocolate version again, but again to share with friends…one of these days I will make it for us when I can take a picture of a slice…but not today.
Either way you make this, it is easy and fast.
You can swap in different mix-ins and change the amounts too. That part doesn’t matter as much and allows you to be creative. Have fun with your favorite flavor combinations!
Directions for Skillet Cookie, Two Ways
Slightly adapted from Gimme Some Oven
- 1/2 cup (1 stick) butter, room temperature
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 egg, room temperature
- 1 Tablespoon vanilla extract
- 1 cup all-purpose flour (plus 1/3 cup if not doing cocoa powder)
- 1/3 cup unsweetened Dutch process cocoa powder (omit if not doing the chocolate version)
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup peanut butter chips
- 1 cup semisweet chocolate chips
- 1/2 cup chopped Reeses cups (optional)
Let’s say you’re in the mood for a more low-key recipe. And that cold weather makes you crave ice cream like a certain husband of mine. Well, I have a … “recipe” for you. Really, it’s just my normal vanilla ice cream with some add-ins. But we need something simple sometimes.
It’s been awhile since I’ve shared a chocolate and peanut butter treat, so here you go. You could always make these with the s’more part, but I liked the mix of textures.
Today is a short recipe. More of an instructional guide, if you will. And hopefully you haven’t packed away your grill just yet. Hopefully.
I’ve mentioned a few times in passing that we bought a grill this summer and I have been using it a bunch. Basically, I have been cooking all sorts of things with it to see how it works and learn what we like cooked on it. (So far, everything!) I’ve grilled lettuce, steak, burgers, hot dogs, chicken (breasts and thighs), bread, vegetables (mostly cauliflower and zucchini), potatoes, and now s’mores.