Lovin' From the Oven

Cherie’s Snickers Peanut Butter Cookies

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I honestly don’t know how people go to work 40 hours a week. We work to live, live to work. It’s a strenuous lifestyle that can also be just as rewarding. For me, I feel like I have to go on a mini vacation every month just to keep from overloading.. and I don’t even consider my job “real” work (since it’s just a part time job)! What am I going to do once I join the work force?! Oh dear. Hopefully I’m lucky enough to do something that I love so it doesn’t feel like work.

I’ll be taking my second mini vacation this week with another trip to Vegas, but this time it’s a girls’ trip with my mom, my aunt (mom’s sister) and her daughter (aka my cousin). We’ll be celebrating my aunt’s and my birthday! I’m counting down the hours… so excited!

I feel like I made these cookies oh-so-long ago. But don’t these cookies just look drool-worthy? After baking these, I confirmed that I don’t like peanut butter cookies. Am I crazy? I love having peanut butter chips and candy in cookies, but I don’t like peanut butter cookies itself. Either way, my DB loved these. The cookies are very moist, almost to the post where they’re crumbly, and have a different kick depending on what type of candy bar you use. I got a grab bag that had the three musketeers, milky way, snickers, and midnight milky way. The recipe is slightly adapted from Amanda’s Cookin’.

Oh, I’ve actually been updating my style blog, A Pile of Style, frequently! Feel free to drop by over there and say hello! 🙂

  • 1 cup unsalted butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar, packed
  • 1 cup creamy peanut butter
  • 2 eggs
  • 2 ½ cups flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 bag mini size candy bars, whatever you prefer
  1. Preheat oven to 325 F.
  2. Cream butter, sugars and peanut butter. Add eggs. Stir or whisk together flour, soda and salt. Add to creamed butter mixture and mix well.
  3. Roll into balls or use a cookie scoop.
  4. Cut the candy bars in half and place them cut side down on top of the rounded cookie and press down gently.
  5. Bake at 350 for 10-12 minutes.
  6. Remove from oven and leave cookies on cookie sheet for 2 minutes to rest. Cool on a cooling rack for ten minutes.
  7. Allow to cool completely before eating (if you can wait!).

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Chocolate Toffee Cookies

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I just got home from Vegas and I can’t wait for a little R&R. Weird, right? You shouldn’t need R&R coming home from vacation, but this trip was just the opposite. We walked at least 3 miles a day in 110 degree weather, ate our weight in the 24 hour buffet, stayed out until 3 AM every night, and battled our way through outlandish crowds. Usually, people go to Vegas for the clubs, drinking, and gambling, but for me, it’s all about the food and shopping! You don’t need to be an alcoholic party animal to enjoy Vegas.

As much fun as my trip was, I’m glad to be back at home watching “Trick ‘R Treat” with my DB. Yes, I’ve talked about before how my guilty pleasures consist of bad scary movies, so this is a perfect way to end the weekend for me.

These cookies come from the Culinary Chronicles. My DB loved them, but that’s probably cause there’s toffee in them and he’s a sucker for toffee. They were really chewy and I would recommend baking them for longer than I did. These definitely are fragile cookies, so be careful if you’re going to travel with them. They’re also very chocolate-y, so if you’re not a fan of chocolate cookies, stay away!

  • ½ Cup All Purpose Flour
  • 1 Teaspoon Baking Powder
  • ¼ Teaspoon Salt
  • 16 Ounces Semi-Sweet Chocolate Chips
  • ¼ Cup Unsalted Butter, room temperature
  • 1¾ Cups Light Brown Sugar
  • 4 Large Eggs, room temperature
  • 1 Tablespoon Vanilla Extract
  • 8 Ounces Coarsely Chopped Toffee Bars
  1. Preheat oven to 350° degrees.
  2. Sift together flour, baking powder and salt in a small bowl. Combine chocolate and butter in a heatproof bowl. Melt the chocolate and butter in the microwave using 20-second intervals, stirring in between each period. Continue until the mixture is melted and smooth—about 100 seconds, depending on the oven. Do this slowly and carefully as to not scorch the chocolate. Cool mixture to lukewarm.
  3. Beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture and then toffee. Chill batter until firm but not hard, about 30 minutes.
  4. Using a large scooper, about 1/4 cup, place dough onto prepared baking sheets, spacing the cookies 2½ inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets.

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Toffee Butter Cookies

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I’m a terrible shopper. I really am. Terrible as in, I’m itching to go shopping whenever I’m not working, bored, or whenever I’m feeling down. Earlier this week, I wandered into the Chanel store to take a gander at all the beautiful bags, pondering if there were any more lovelies to add to my “must have before I die” list. Lucky for my future wallet, there was nothing else I really wanted besides my usual 2.55 jumbo classic red flap in caviar leather.

Just then, a wonderful salesman happened to ask me if there was anything he could help me with, and I inquired about my dream bag out of curiosity (it’s really hard to find the purse and if you do, there’s always a waiting list). He proceeded to tell me that there was a waiting list of about twelve people and that they’d only be getting five (for the year, I’m assuming?). Before I knew it, he was adding me to the wait list so that I would be informed when they received my dream bag for me.

I walked out of the store thinking, “What the heck did I just do?” But there was no harm done because I didn’t and won’t get charged anything– I’d just be the first to know when the purse came in. I definitely don’t have the money right now to buy that purse (not quite sure if I ever will), but I told myself that I will be a proud owner of it before I die. Hey, a girl can dream, can’t she?

OH! I would also love to welcome my boyfriend’s third niece, Giuliana Rose, into the world! 🙂

This recipe is from Miss in the Kitchen. The cookies are made with powdered sugar, so the cookie itself is very light and fluffy. They don’t spread at all, but I was fine with it because they looked like cute little buttons. These toffee butter cookies were not heavy at all and had such a lightweight texture. Toffee and butter complement each other wonderfully and I wouldn’t change a thing about this recipe.

Ingredients:

  • 2 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup butter,softened, no substitutes
  • 1 1/2 cups powdered sugar
  • 1/2 cup toffee bits
  • 1 egg
  • 2 teaspoons vanilla extract
  1. Preheat oven to 350 degrees. In a large bowl, beat together with electric mixer, butter and powdered sugar, add egg and vanilla, beat until fluffy.
  2. Add flour, baking powder, baking soda and toffee bits, beat at low speed until well combined.
  3. Use a medium cookie scoop or a tablespoon full rounded into balls and place 2 inches apart on greased or lined cookie sheets.
  4. Bake 10-12 minutes or until cookies are starting to brown on the edges. Cool on cookie sheet for a couple of minutes, move to wire rack to finish cooling.

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