Entries Tagged as 'candy'

Peepsters Stuffed Cookies




You may have seen on my Instagram earlier this week that I was trying to figure out something to make with all the Peeps for Easter. Bunnies and chicks were all over my kitchen!


It didn’t take me long to spot these Peepsters. I have never seen or heard of them until now. Curious as I am, I immediately ripped open the bag to see what they were.


They’re dark (also comes in milk) chocolate bites with a marshmallow flavored creme in the center. The pastel foil wrapping is perfect for your Easter candy dish.


I went online to the Peeps website to see if they had any recommendations for baking with Peepsters. Sure enough, I found a cookie recipe to try.



It’s basically a chocolate chip cookie recipe, but instead of using regular chocolate chips, you replace them with cut up Peepsters.


The inside of the Peepsters didn’t melt away while baking, thanks to a couple of hours in the freezer.


I threw some Easter sprinkles on top to make the cookies a little more festive.


Overall, it’s a simple and wonderful recipe from Peeps. The cookies were chewy, definitely on the sweeter side, and had a cooked brown sugar taste.

I started making the cookies as directed in the recipe by rolling the dough to cover all of the Peepsters, but that got a little difficult. I ended up stirring the pieces into the dough ball, not worrying whether the dough was covering each piece of chocolate or not. Honestly, I didn’t notice a difference between the two versions. Make your life a little easier by carefully stirring the chopped Peepsters into your cookie dough rather than trying to fully cover each piece.

Peepsters Stuffed Cookies

Yield: 24 cookies


  • 2 ¼ cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs


  1. Using a sharp kitchen knife, cut each PEEPS® PEEPSTERS® candy piece into quarters. NOTE: For best results, freeze the pieces for 2 hours before beginning recipe.
  2. Preheat oven to 375 degrees F.
  3. Combine flour, baking soda and salt in small bowl.
  4. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
  5. Add eggs, one at a time, beating well after each addition.
  6. Gradually beat in flour mixture until combined.
  7. Using a tablespoon, scoop cookie dough and press 4 – 5 pieces of PEEPS® PEEPSTERS® candies into the dough. Cover the pieces of candy with the dough and roll into a ball.
  8. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Reese’s Pieces Peanut Butter Coconut Oil Cookies




Am I the only one that hasn’t jumped on the coconut oil craze just yet? I know people go gaga over that stuff. They put it in their drinks, in their food, in their hair… heck, they even rub it on their faces! That seems a little extreme to me, but hey, I won’t judge until I’ve tried it.

For now, I’m going to play it safe and use it in my baking. Coconut oil is actually very intriguing to me. It’s kind of like play-doh for adults! You never know if you’re going to have solidified coconut oil or melted coconut oil when you open up the can.


Okay, that may not be completely true, but the first time I opened up a can of coconut oil, it was liquid. I bought it in its solid state, so that threw me for a loop.

Now, I know better. On the side of the LouAna 100% Pure Coconut Oil jar, it says that it’s solid under 76 degrees F and liquid over 76 degrees F.


It’s a great alternative to butter, oil, and shortening. LouAna coconut oil also has zero trans-fat, is vegan, and non-GMO! You can buy a jar online here.


The subtle coconut flavor went well in the peanut butter cookies. You can definitely taste it, but the coconut didn’t overpower the peanut butter taste. It also made the cookies very rich and dense.



I added Reese’s Pieces on top of half of the cookies and left the other half plain. Can you guess which one was more popular?


Recipe from Averie Cookies

Reese Pieces Peanut Butter Coconut Oil Cookies

Yield: 2 dozen cookies


  • 3/4 cup creamy peanut butter
  • 1/2 cup coconut oil, softened (consistency of soft butter)
  • 1 cup light brown sugar, packed
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 to 1 and 1/4 cups all-purpose flour
  • 2 teaspoons corn starch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 box of Reese's Pieces (optional)


  1. Cream together the peanut butter, coconut oil, egg, sugar and vanilla.
  2. Slowly stir in 1 cup flour, corn starch, baking soda, and salt. If your dough seems too wet, add up to another one-quarter cup flour, one tablespoon at a time, for a total of 1 1/4 cups.
  3. Cover the dough with saran wrap and refrigerate for at least two hours.
  4. Preheat oven to 350°F.
  5. Using a medium sized cookie scoop, place dough on baking sheet at least 2 inches apart. If using Reese's Pieces, gently press 4-5 pieces into the top of the cookie.
  6. Bake for 7 to 9 minutes, or until tops have just set, even if slightly undercooked, pale, and glossy in the center.

Day 5: Peanut Butter Oatmeal M&M Cookies




Day 5 of my 12 days of cookies: Peanut Butter Oatmeal M&M Cookies. Pretty much, if you couldn’t make up your mind with what kind of cookie you should make, you end up with this. These cookies have a little bit of every classic cookie: oatmeal, peanut butter, and chocolate.

I wouldn’t consider this an “oatmeal” cookie since there’s so little of it in the dough. Heck, you can’t even see it in these pictures! The strongest flavor here is the peanut butter. They don’t bake into perfectly shaped cookies, but I like how jagged they are. It shows that they’re truly homemade with love.


I used mini M&M’s, but they’re getting harder and harder to find now and days. I used to be able to find bags of them at my local Target, but it seems as if they’ve gotten rid of their stash and no longer carry mini M&M’s. What a bummer! All of the other M&M flavors have replaced the minis. I’m crossing my fingers and hoping that they’ll return to the shelves after the holidays.


Recipe is slightly adapted from Delectably Mine.

Peanut Butter Oatmeal M&M Cookies


  • 1/2 cup butter
  • 1/2 cup white sugar
  • 2/3 cup unpacked brown sugar
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup rolled oats
  • 1/2 cup chocolate chips
  • 1/2 cup mini M&M's


  1. Preheat oven to 350 degrees.
  2. Cream together the butter and both sugars. Mix in the peanut butter, vanilla and egg until well blended.
  3. Gradually mix in the flour, baking soda and salt until just combined.
  4. Stir in the oats, chocolate chips, and M&M's.
  5. Drop by tablespoonfuls onto baking sheets.
  6. Bake for 10 to 12 until just browned.

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