Entries Tagged as 'candy'

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.

Sixlets S’mores Cookies




I am currently sitting in my hotel in Chicago, watching the dark clouds roll past my window. My phone alerted me earlier today of a “flash flood warning.” Apparently a tornado even touched down right around us. Technology is amazing sometimes. Not only did they know where I was, but they were able to send out emergency alerts straight to my pocket without me ever having to ask for it!


I came in to Chicago last night and was gripping for dear life on the landing. The storm last night made the end of our flight quite turbulent. Our pilots did an amazing job with the landing, considering we were coming in with the landing path all the way to the right to make up for the extreme winds. I mean, we were even struck by lightning mid flight!


Since the storm didn’t get any better today, my flight going out is delayed. I don’t have a problem with that since this is my favorite hotel that we stay at. I have no problem staying in bed all day and eating chocolate! SweetWorks sent me a generous package of all different kinds of chocolate. They have some of the best items for Christmas candy, including Foiled Solid Milk Crisp Ornaments (fill up your candy bowl on the coffee table!), Foiled Milk Santas, and Foiled Semi-Solid Milk Chocolate Nutcrackers (these would be wonderful as a stocking stuffer).


My personal favorite are Sixlets. I remember digging through my siblings’ Halloween candy and keeping all of their Sixlets for myself since it was the the perfect chocolate snack.


I used the Celebration Sixlets Christmas Mix to bake into these s’mores cookies. They turned out great! The pop of red and green when you bite into each one really stands out.


The cookie itself has the graham cracker taste in every bite. It balances out the chocolate and marshmallows so it isn’t too sweet. They remain chewy for days, which is always my goal when baking. I sure do love a good, chewy cookie.


Recipe slightly adapted from Cookies and Cups

Sixlets S’mores Cookies

Yield: 12 cookies


  • 1/2 cup unsalted butter, softened
  • 3/4 cups dark brown sugar
  • 1 egg
  • 2 tsp vanilla
  • 3/4 cup graham cracker crumbs
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup flour
  • 1/3 cup Marshmallow Bits
  • 3/4 cup Sixlets


  1. Preheat oven to 350°F.
  2. Spray a muffin top pan with cooking spray.
  3. Cream together the butter and sugar. Add in eggs and vanilla, mixing until smooth.
  4. Stir in graham cracker crumbs, baking soda and salt.
  5. Gradually add in the flour until just combined.
  6. Stir in your Marshmallow Bits and Sixlets.
  7. Fill each muffin cavity with cookie dough up to the rim, pressing down as you go.
  8. Bake for 11-12 minutes.
  9. Allow cookies to cool in pan for at least 10 minutes before removing.

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