Lovin' From the Oven

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/

Day 5: Toffee Blondies

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My 12 days of cookies remind me every year that it’s that time to watch Love Actually, The Holiday, and Elf. Those three movies are on my must list for every Christmas. Do you have any favorites that you love? I’m also looking forward to New Years Eve, which comes out December 9th. The whole month of December should be dedicated to Christmas movies, cuddling, and eating baked goods. Bears get to hibernate, why don’t we? 🙂

Day 5 of my 12 days of cookies: If you’ve been following my past 12 days of cookies, then you must know that it’s never 12 days of cookies; there’s always a bar or two thrown into the mix. Bars are just as good as cookies since they’re easy to eat, not a hassle to serve, and a cinch to whip up.

These toffee blondies disappeared the moment I took them out of the oven. I cut them into small pieces so that I could feed more people. It was fine since the bars were so dense to begin with. One small serving is enough to satisfy the average person’s sweet tooth. Note that I said average… for those like me who crave sweets 24 hours a day, you can handle more than a little sliver. Recipe is ever so slightly adapted from Just a Taste.

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Day 5: Toffee Blondies

Ingredients

  • 1 cup (2 sticks) unsalted butter, melted
  • 1 cup packed dark brown sugar
  • ½ cup white sugar
  • 2 large eggs
  • 1½ teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1½ teaspoons salt
  • ¾ cup toffee bits, divided
  • 1/3 cup white chocolate chips

Directions

  1. Preheat the oven to 350ºF. Line an 8-inch square baking pan with parchment paper or foil.
  2. Whisk the melted butter and both sugars together until smooth. Add in the eggs and vanilla.
  3. Stir in the flour and salt just until moistened. Fold in a ½ cup of the toffee bits. Pour the batter into the prepared pan, smoothing the top with the back of a spoon. Sprinkle the remaining ¼ cup of toffee bits over the top of the batter.
  4. Bake for 35 to 40 minutes until a toothpick inserted comes out clean. Let the pan cool completely before removing and cutting.
https://lovintheoven.com/day-5-toffee-blondies/

White Chocolate S’mores Gooey Cake Bars

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I hope you are all enjoying your labor day! I spent mine at a potluck and poolside. It was glorious– minus the fact that the pool was -49 degrees… celsius. That didn’t stop me from getting in the pool, though. Call me crazy, but I just miss my pool back home!

Here’s a little twist on your usual s’mores. Instead of using regular milk chocolate, this recipe calls for white chocolate. The bars were very rich, so I cut them into bite sized pieces prior to serving. The top remained gooey and the bottom was chewy with a crispy center. You have the best of all textures in one little bite. Imagine that.

I’m Vietnamese, so the condensed milk drizzle was like the cherry on top for me. I can eat that stuff straight from the can. The best thing that goes with condensed milk? Toasted french bread. Don’t diss it until you try it yourself. Recipe from Picky Palate.

  • 1 box yellow cake mix
  • 1 large egg
  • 1 stick (1/2 cup) unsalted butter, softened
  • 4 1/2 full graham crackers
  • 10 ounce bag white chocolate chips
  • 2 cups mini marshmallows
  • 1/2 cup sweetened condensed milk

  1. Preheat oven to 350 degrees. 
  2. Line an 8×8 inch baking pan with aluminum foil, making sure that it goes up all the way on the sides of the pan.
  3. Mix together the cake mix, egg, and butter with hands until a nice, thick dough forms. 
  4. Press half of the dough into the bottom of the prepared pan. Layer with graham crackers, white chocolate chips, then marshmallows. Top the mixture with remaining dough and press evenly. Drizzle condensed milk on top.
  5. Bake for 28-33 minutes, until completely cooked and golden brown on top. Remove from oven. 
  6. Let the bars cool for 5 minutes, and then remove the bars from the pan, using the aluminum foil.
  7. Cool completely and use a knife that has been run under hot water (do after every couple of cuts) to cut into pieces. 

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