Lovin' From the Oven

Peanut Butter Cup Chocolate Cake Mix Cookies

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Whoops, time kinda flew right by me and I didn’t even realize it. That’s pretty much how this year has gone so far; I can’t believe we’re almost in May! I can’t wait for my DB to be done with his finals so that we can actually spend some relaxing time together. He’s been in beast study mode for the past week and will have his first final on Monday. Wish him luck! :]

Thanks for the well wishes, guys! It’s taken me almost two weeks to recover from that nasty cold, but I’ve finally kicked it to the curb. Being sick is such a miserable feeling and I wouldn’t want to wish that on anyone. Make sure to get plenty of sleep, stay hydrated, and take your vitamins!

How much easier can a cookie recipe get? I love using boxed cake mixes and doctoring them up to be something more than what they are supposed to be. This recipe from Cookies and Cups uses only 4 ingredients for a deliciously soft cookie. You can change the mix ins or even leave them out for a plain chocolate cookie.

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Peanut Butter Cup Chocolate Cake Mix Cookies

Ingredients

  • 1 box chocolate cake mix (I used dark chocolate--- even better!)
  • 2 eggs
  • 1/3 cup canola or vegetable oil
  • 1 8 oz bag Reese's Minis (I used regular Reese's and chopped them up)

Directions

  1. Preheat oven to 350°
  2. Mix together the cake mix, oil and eggs until combined. Gently stir in the Reese's Minis.
  3. Roll the dough into tablespoon sized balls and bake for 8-9 minutes.
https://lovintheoven.com/peanut-butter-cup-chocolate-cake-mix-cookies/

Day 11: Peanut Butter & Nutella Swirl Cookies

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Day 11 of my 12 days of cookies: I admit, there’s a whole lot of peanut butter going on in this year’s 12 days of cookies. Why? Perhaps those two giant sized family pack of Skippy at Costco was a bit too much for two people. Whoops.

I made these a while ago when I went wine tasting and everyone loved them. Maybe one day peanut butter and Nutella cookies will replace the cheese and crackers in wine tasting. If that were the case, I’d definitely go wine tasting a lot more. These cookies were sturdy, thick, and soft. They also had a bit of a crumb texture, but it’s just the right amount. Try not to swirl the Nutella in completely.. you want ribbons of it going through the dough. Recipe from Delightful Bitefuls.

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Day 11: Peanut Butter & Nutella Swirl Cookies

Ingredients

  • 1/2 cup unsalted butter, softened
  • 3/4 cup smooth peanut butter
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 3/4 cups all-purpose flour
  • Approx. 1/4 cup Nutella

Directions

  1. Preheat oven to 350° F.
  2. Cream together butter, peanut butter, sugars, egg, and vanilla. Gradually add the flour, baking soda and salt. Drizzle Nutella on top of the dough then swirl it through the dough with a butter knife.
  3. Refrigerate the dough for 15 minutes. Roll the dough into tablespoon sized balls and use a fork to gently flatten the balls and create a criss-cross pattern. P
  4. Bake for 7-10 minutes.
https://lovintheoven.com/day-11-peanut-butter-nutella-swirl-cookies/

Day 9: Peanut Butter White Chocolate Chip Cookies

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 Day 9 of my 12 days of cookies: I truly think that any cookie made with peanut butter is impossible to screw up. The peanut butter gives the cookie such a wonderful texture that it’s hard for anyone to decline. I mean, just look at that last picture. How moist and chewy can a cookie get? The original recipe called for peanut butter and chocolate chips, but I substituted white chocolate chips instead.   I was getting a little tired of the semisweet chocolate and peanut butter combo and wanted to change things up a bit. Adapted from Sugar Cooking.

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Day 9: Peanut Butter White Chocolate Chip Cookies

Ingredients

  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup peanut butter at room temperature
  • 3/4 cup sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 large egg, at room temperature
  • 1 tablespoon milk
  • 2 teaspoons vanilla extract
  • 1 cup white chocolate chips

Directions

  1. Preheat oven to 350 degrees.
  2. Beat together the butter, peanut butter, and sugars. Stir in the egg, vanilla, and milk.
  3. Gradually mix in the dry ingredients (flour, baking soda, baking powder, and salt) into the wet mixture.
  4. Stir in the white chocolate chips.
  5. Drop by tablespoons onto baking sheet and flatten slightly. Bake for 10 to 12 minutes.
https://lovintheoven.com/day-9-peanut-butter-white-chocolate-chip-cookies/

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