Lovin' From the Oven

Day 1: Rolo Stuffed Peanut Butter Cookies

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Day 1 of my 12 days of cookies: Rolo Stuffed Peanut Butter Cookies. It’s that time of the year!! My 12 days of Cookies has finally begun and I can hardly contain my excitement. Well, mostly because I’m doing this blog post from Cancun right now. It’s kind of hard to have a bad day here.

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I came to Cancun yesterday evening and am leaving in a few hours. The weather today couldn’t have been any more beautiful. If you’re following me on instagram, then you know exactly what I’m talking about.

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I got to stuff my face in a breakfast buffet, dip my feet into the water, and lay out on the buttery soft sand. Before I have to go get ready again for work, I decided to kick off with some cookies because it’s past the 1st already. Where did the time go?

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That’s how much I love you guys. I’m in my room blogging when I could be soaking up my last couple of minutes in paradise.

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I made these cookies for a friend’s gift basket and he loved them. My DB never had a Rolo until I made these cookies. Can you believe it? He wasn’t a fan of the Rolo itself, but he ate all the cookie around it.

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When you bake the Rolo and eat the cookie straight from the oven, you get one hot, gooey, glorious mess. It’s awesome.

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These cookies packaged well and tasted great. If you’re a peanut butter lover, I’d say you better make this right away. Recipe from Sally’s Baking Addiction.

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Day 1: Rolo Stuffed Peanut Butter Cookies

Yield: 2 1/2 dozen

Ingredients

  • 1/2 cup (1 stick) salted butter, softened to room temperature
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 3/4 cup creamy peanut butter
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1 1/4 cups all purpose flour
  • 24 rolos

Directions

  1. Cream the butter and both sugars together. Mix in the peanut butter, egg, and vanilla.
  2. Slowly stir in the baking soda and flour without over mixing. Refrigerate the dough for 30 minutes.
  3. Preheat oven to 350 degrees.
  4. Take 1 1/2 tablespoon scoop of the chilled dough and rip it apart in half. Stick a rolo on the bottom half and top with the other side of the dough. Close the sides of the dough so that the rolo is completely sealed.
  5. Drop onto baking sheet and bake for 9 minutes. Cool completely on a wire rack.
https://lovintheoven.com/day-1-rolo-stuffed-peanut-butter-cookies/

Heathy Cookies

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I had a terrible experience at a certain coffee shop that rhymes with “Schmarbucks” the other day. It was so bad that I had to walk out latte-less. I’ve never done that!

Hey “Schmarbucks,”the way I see it: If you’re unhappy at your job, PLEASE find another one! Life is too short to be hating what you do. Why do you think I’m not in law school right now? Or sitting in an office cubicle? I understand that sometimes you have to do what you don’t love to make ends meet, but at least be nice about it.

//end rant

No, my post isn’t titled “healthy cookies.” These are by no means healthy. They’re actually HEATHy cookies… as in Heath candy bars. These cookies didn’t spread out much and strongly held their shape when being baked, so make sure you roll them into pretty dough balls. I imagine that these would be great for mailing because they’re quite sturdy. This is for the peanut butter/chocolate combo lovers out there, so thanks Bakerella for the recipe!

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Heathy Cookies

Yield: 2 1/2 dozen cookies

Ingredients

  • 2 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, slightly softened
  • 1 cup dark brown sugar
  • 1/2 cup peanut butter
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 1/3 cup (8 oz bag) Heath Toffee Bits
  • 1/3 cup chocolate chips

Directions

  1. Preheat oven to 350 degrees.
  2. Cream together the butter, sugar, and peanut butter. Add in the eggs and vanilla.
  3. Gradually stir in the flour, baking soda, and salt until just combined. Stir in toffee bits and chocolate chips.
  4. Roll cookie dough into 1 1/2 inch balls and drop them on a baking sheet.
  5. Bake about 10 minutes.
https://lovintheoven.com/heathy-cookies/

Cookies N’ Cream Kiss Cookie Bars

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I’m really excited to let you know that I’ve had a blog makeover! Check it out! I got rid of all the extra noise and went back to a simple, clean layout. I wanted the pictures to be the main focus, not all the clutter in the background. What do you think?

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Now, I have room for bigger pictures. How’s that for you?

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Unwrap those babies!


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First layer goes into the lined pan.

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Throw some kisses on top.

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Drop some more dough on top.

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And spread evenly.

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Bake.

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Cut.

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I’ve spent quite a bit of time this week on my blog. Probably more than I should have, but it’s such a labor of love. Once I get into the groove of things, I’m non-stop. I stayed up until 2AM last night editing pictures, adding drafts, and tweaking the tiny details on my layout. If you know me, you’ll know that 2AM is WAY past my bedtime. I’m usually out at 10PM. That’s another one of grandma characteristics I can’t seem to get of. As long as I have a good soundtrack to listen to while working, I can be at it for hours.

Now, I can’t stop looking at my blog layout. I don’t know why I didn’t do it earlier. I guess as I grow, my blog really does grow with me. I’ve also edited the link bar at the top, particularly the “About Me” section. I realized I wasn’t 24 anymore and my DB and I have been dating for more than 3 years. Whoops.

Anyways, I just wanted to thank you guys for following along. Truly, I wouldn’t be doing this if it weren’t for my blog readers. I’m amazed at how far this little ol’ blog has come along after… *gasp* 5 years! My blog will be FIVE years this fall. I. Cannot. Believe. It. THANK YOU!

Oh, I guess I probably should talk about these heavenly squares. I’ve always loved Hershey’s Cookies N’ Cream bars. I even ate so much of it when I was little that I threw up, but that doesn’t stop me from eating them now. Sorry, that probably wasn’t appropriate for a food blog… but I promise these won’t have that effect on you (unless you’re allergic, eat too much, you hate cookies n’ cream, or are drunk).

Recipe from Picky Palate.

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Cookies N’ Cream Kiss Cookie Bars

Yield: 12-16 bars

Ingredients

  • 1 stick unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup mini chocolate chips
  • 12 Oreo Cookies, broken up
  • 25 Cookies and Cream Hershey’s Kisses

Directions

  1. Preheat oven to 350 degrees. Line an 8x8 pan.
  2. Cream together the butter and both sugars. Add in the egg and vanilla until well mixed.
  3. Stir in the dry ingredients, chocolate chips and oreo cookie pieces until just combined.
  4. Press 1/3 of the dough into the bottom of prepared baking pan. Place the kisses on top. I did 4x5, but you can do 5x5 if you want more kisses.
  5. Spoon the remaining dough on top of the kisses and spread evenly. Bake for 25-30 minutes, until golden brown. Let cool completely before cutting into squares.
https://lovintheoven.com/cookies-n-cream-kiss-cookie-bars/

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