Peanut Butter Monster Cookie Cupcakes

These peanut butter monster cookie cupcakes are chalked full of peanut butter, chocolate and candy!  It’s a monster cookie… no, it’s a cupcake!

Peanut Butter Monster Cookie Cupcakes by JavaCupcake.com

I was craving something today, but  I wasn’t sure quite what it was.  I got on Pinterest and started browsing around some food boards and came across the “Monster Cookie.”

On Pinterest, the monster cookie comes in many different shapes and sizes, colors and flavors and it was very unclear to me what exactly makes up one of these cookies.

So, I took to Facebook and asked you.  Here’s what some of you said:

  • Christy B: “…quick oats, m&ms, mini chocolate chips, peanut butter chips, and peanut butter.”
  • Melanie K: ” I make my Monster cookies with quick oats, M&M’s, chocolate chips and peanut butter. I only make them at Christmas but they are my husbands favorite cookies.”
  • Cindy J: “Everywhere I’ve worked it’s something different 1) a giant sized cookie 2) a cookie with lots of ingredients: chocolate chips,or m&m’s nuts, raisins, oatmeal or 3) 2 m&m cookies with buttercream filling and buttercream googly eyes on top.”
  • Roxana B: “Well the monster cookie recipe we use has oats, chocolate chips, and mini m&m’s in it.”
  • Darla B: “The size and the large amount of goodies in it” is what makes it a Monster cookie.

Peanut Butter Monster Cookie Cupcakes by JavaCupcake.com

Okay… so peanut butter, M&M’s chocolate chips, oatmeal.  Those seem pretty standard in a monster cookie… anything else you add… well, those are just a bonus.   So, I decided to take those components and transform them into a cupcake.  These Peanut Butter Monster Cookie Cupcakes are super sweet, loaded with peanut butter and chocolate and extremely delicious! This cupcake is sure to cure your peanut butter or your monster cookie craving!

This cupcake is a peanut butter cake filled with chocolate toffee bits, chocolate chips and M&Ms. It’s then topped with a peanut butter cookie dough frosting that is also full of toffee bits,  mini chocolate chips and even more M&Ms!  It’s sweet, it’s crunchy, it’s full of candy and it’s SO GOOD!

If you love Monster Cookies – you’ll LOVE this cupcake!

Enjoy!

Peanut Butter Monster Cookie Cupcakes by JavaCupcake.com

Peanut Butter Monster Cookie Cupcakes
 
Prep time
Cook time
 
These peanut butter monster cookie cupcakes are chalked full of peanut butter, chocolate and candy! It’s a monster cookie… no, it’s a cupcake!
Serves: 12-16 cupcakes
Ingredients
Peanut Butter Monster Cookie Cupcakes
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 6 tbsp unsalted butter, room temperature
  • ¾ cup crunchy peanut butter
  • ½ cup packed dark brown sugar
  • ½ cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup skim milk
  • ¼ cup Hershey's Chocolate & Toffee Bits
  • ½ cup semi-sweet chocolate chips
  • ½ cup M&Ms - plus more for garnish
Peanut Butter Monster Cookie Frosting
  • ½ cup creamy peanut butter
  • ½ cup unsalted butter, room temperature
  • ¼ cup packed light brown sugar
  • 3 cups powdered sugar
  • ½ cup flour
  • 1 tsp vanilla extract
  • pinch of salt
  • ¼-1/2 cup heavy cream
  • ¼ cup Hershey's chocolate & toffee bits
  • ¼ cup mini semi-sweet chocolate chips
  • ½ cup M&Ms - plus more for garnish
Instructions
Peanut Butter Monster Cookie Cupcakes
  1. Preheat oven to 375 degrees F. Line cupcake pan with liners.
  2. In a small bowl, whisk together flour, baking powder and salt. Set aside.
  3. In a measuring cup that pours, measure the milk and vanilla. Set aside.
  4. In the bowl of an electric mixer with the paddle attachment, cream the butter, peanut butter and sugar together on high for at least 2 minutes. Scrape the sides of the bowl.
  5. Add the eggs and mix on high until light and fluffy.
  6. Slowly add ½ the flour and mix only until incorporated.
  7. Add the milk and mix. Scrape the sides of the bowl.
  8. Add the remaining flour and mix only until incorporated. Scrape the sides and hand mix any remaining flour that needs incorporating.
  9. Fold in the chocolate & toffee bits, chocolate chips and M&Ms.
  10. Fill liners at least ¾ full. Press 3-5 M&Ms onto the top of the batter in each cup.
  11. Bake for 18-22 minutes. Rotate pan after 10 minutes and reduce heat to 325 degrees F.
  12. Let cool in pan for 5 minutes before removing to a wire rack to cool completely.
Peanut Butter Monster Cookie Frosting
  1. Cream together the peanut butter and butter in the bowl of your stand mixer.
  2. Add the brown sugar and beat until incorporated.
  3. One cup at a time, mix in the powdered sugar and flour.
  4. Add the vanilla, salt and ¼ cup of heavy cream. Mix until smooth.
  5. Add up to ¼ cup more of heavy cream until you reach your desired consistency. Beat on high for 3-4 minutes or until light and fluffy.
  6. Mix in the candies.
  7. Using an ice cream scooper, scoop dollops of frosting onto the top of each cupcake. Press a few M&Ms onto the top as garnish.

Candy Bar Cupcakes – 4 Ways!

Rich dark chocolate cupcakes made into four very different, extremely delectable, incredibly delicious candy bar-inspired cupcakes!

Candy Bar Cupcakes - 4 Ways! by JavaCupcake.com

This past weekend I went to a  BBQ with some soldiers & families from my husband’s platoon… and of course, Dave asked me to make cupcakes.  I kept asking and asking what flavors he wanted and he couldn’t decide.  Apparently, I couldn’t decide either since I made candy bar cupcakes – 4 ways!

I used my favorite chocolate cake base and topped each one (and even filled a couple) with different flavors all inspired for 4 different candy bars.  Well, I guess they all aren’t technically candy bars, but you get what I mean.

Black & White Cupcakes – dark chocolate cake topped with white chocolate frosting and garnished with chunks of dark and white chocolate.

Black & White Cupcakes - dark and white chocolate - by JavaCupcake.com

 

Rolo Cupcakes – dark chocolate cake filled with chopped Rolos topped with caramel frosting and garnished with a Rolo.

Rolo Cupcakes by JavaCupcake.com

 

Reese’s Cupcakes – dark chocolate cake topped with whipped peanut butter buttercream garnished with chocolate jimmies and a mini Reese’s peanut butter cup cupcake.

Reese's Cupcakes by JavaCupcake.com

After Eight Cupcakes – dark chocolate cake filled with mint chocolate chips topped with  mint chocolate chip buttercream and an After Eight Mint.

After Eight Cupcakes (mint chocolate) - by JavaCupcake.com

Woah.  That’s a lot of cupcakes.

I know… you may not have everything to make these cupcakes on hand… and if you were to buy all the candy needed to put these together it’d break the bank.    No worries though… I’ve broken down the recipe so that you can make them 1 dozen at a time!

Candy Bar Cupcakes - 4 Ways! by JavaCupcake.com

 

So at the BBQ – the cupcakes were a HUGE hit!  Everyone loved them… from the soldiers to the kids… my cupcakes put a smile on all faces!

Adults & Kids eating and loving JavaCupcake!

Enjoy!

Candy Bar Cupcakes – 4 Ways!
 
Cook time
 
Rich dark chocolate cupcakes made into four very different, extremely delectable, incredibly delicious candy bar-inspired cupcakes!
Serves: 4 dozen cupcakes
Ingredients
Dark Chocolate Cupcakes
  • Use this Dark Chocolate Cupcakes recipe. It makes 2 dozen cupcakes, so double it if you're making all 4 cupcakes or cut it in half if you're only making 1 dozen.
  • ROLO: 18 Rolo candies, quartered
  • AFTER EIGHT: mint chocolate chips
Peanut Butter Buttercream for Reese's Cupcakes
  • Use HALF of this Perfect Peanut Butter Buttercream recipe.
  • 12 Reese's mini peanut butter cups, unwrapped for garnish
  • chocolate jimmies, for garnish
  • chocolate chips, for garnish
Caramel Buttercream for Rolo Cupcakes
  • ½ cup unsalted butter
  • 1 cup dark brown sugar, lightly packed
  • ⅓ cup heavy cream
  • ½ tsp salt
  • 1lb powdered sugar, sifted
  • 2 Tbsp heavy cream
  • 12 Rolo candies for garnish
Whipped White Chocolate Frosting for Black & White Cupcakes
  • Use HALF of this White Chocolate Frosting recipe.
  • dark (at least 75% cocoa) & white chocolate chunks for garnish (I used Lindt chocolate bars)
Mint Chocolate Chip Buttercream for After Eight Cupcakes
  • ½ cup unsalted butter, room temperature
  • 1lb powdered sugar, sifted
  • ¼ cup heavy cream
  • 1tsp mint extract
  • pinch of salt
  • ¼ mint chocolate chips, chopped
  • 12 After Eight mints for garnish
Instructions
Dark Chocolate Cupcakes
  1. Prepare cupcakes as directed in recipe above.
  2. FOR THE ROLO CUPCAKES: Chop up 2 Rolos and place into each cup of batter before baking.
  3. FOR THE AFTER EIGHT: Place 8-10 mint chocolate chips into the cups of batter before baking, stir gently with a toothpick.
  4. Allow cupcakes to cool completely before frosting & decorating.
Peanut Butter Buttercream for Reese's Cupcakes & Assembly
  1. Prepare buttercream as directed in recipe above.
  2. Using a Wilton 1M decorating tip, pipe a swirl of frosting onto each mini Reese's pb cup. Top with a chocolate chip.
  3. Pipe swirls of frosting using the 1M tip onto each cupcake. Sprinkle chocolate jimmies on top and garnish with a mini Reese's pb cup.
Caramel Buttercream for Rolo Cupcakes & Assembly
  1. In a medium, heavy sauce pan, melt the butter over medium-high heat.
  2. Add the sugar. cream and salt and whisk until the sugar is dissolved.
  3. Bring to a simmer for 3 minutes, stirring occasionally. Remove from heat and cool for 15 minutes
  4. In the bowl of your stand mixer, pour in cooled caramel mixture. Add the powdered sugar, one cup at a time, mixing together on low. Mixture will be very thick.
  5. Add up to 2Tbsp heavy cream to loosen the frosting.
  6. Using a large round tip, frost a swirl, dollop of frosting onto the center each cupcake. Tap the cupcake on the counter so that the frosting spreads to the sides.
  7. Garnish with a Rolo candy cut in half.
Whipped White Chocolate Frosting for Black & White Cupcakes & Assembly
  1. Prepare the frosting as directed in the recipe above.
  2. Using a Wilton 1M piping tip, frost swirls of frosting onto each cupcake.
  3. Garnish with chunks of white & dark chocolate.
Mint Chocolate Chip Buttercream for After Eight Cupcakes & Assembly
  1. In the bowl of your stand mixer, cream the butter until smooth.
  2. Add the sifted powdered sugar, one cup at a time and mix until combined.
  3. Add the salt, mint extract and 2Tbsp of heavy cream. Mix until smooth. Add remaining 2Tbsp of heavy cream until you reach your desired consistency.
  4. Beat on high for 2 minutes or until light and fluffy.
  5. Add the chopped mint chocoalte chips and mix until incorporated.
  6. Using a Wilton 1M decorating tip, pipe swirls of frosting onto each cupcake. Garnish with an After Eight mint.

Candy Bar Cupcakes - 4 Ways! by JavaCupcake.com

 

Peanut Butter M&M Chocolate Cupcakes

Peanut Butter M&M Chocolate Cupcakes by JavaCupcake.comThese cupcakes came together on a whim this morning.  I was making the chocolate cake layer for an upcoming cake project and had extra batter so I made 10 chocolate cupcakes.   About a week ago I bought a bag of Peanut Butter M&M (under the influence of PMS HAHA!) and thought that they’d make an excellent addition to a peanut butter filling for chocolate cupcakes.  But… as I was whipping up the filling I realized that what I was making would make an even better frosting! So these Peanut Butter M&M Chocolate Cupcakes were born!

You can use any chocolate cupcake recipe you want for these.  Heck, use a box mix.  Cause let’s be honest here… it’s the frosting that’s the highlight of these cupcakes.  Giant mound of peanut buttery, chunky candy goodness.  I even used crunchy peanut butter for this frosting to add a little texture to each bite!

Yummmmmm-o!

Peanut Butter M&M Chocolate Cupcakes by JavaCupcake.com

Peanut Butter M&M Chocolate Cupcakes
 
Ingredients
Chocolate Cupcakes
  • Use this recipe ! It makes 2-3 dozen cupcakes so either HALF this recipe of DOUBLE the frosting recipe.
Peanut Butter M&M Frosting
  • ½ cup unsalted butter, room temperature
  • ½ heaping cup crunchy peanut butter (I used JIF)
  • 2 cups powdered sugar
  • 1 Tbsp vanilla
  • 2 Tbsp milk
  • pinch of salt
  • ½ cup Peanut Butter M&M's
  • ¼ cup Peanut Butter M&M's for garnish
Instructions
  1. Prepare your chocolate cupcakes and allow to cool completely before frosting.
  2. Using a food processor, crush ½ cup of M&Ms until they are broken into very fine pieces. Remove from food processor and set aside. Repeat with ¼ cup of M&M's and set aside for garnish.
  3. In a medium mixing bowl, using your hand mixer on high, cream together the peanut butter and butter.
  4. Add half the powdered sugar and mix until smooth. Mix in the vanilla, salt, and milk.
  5. Add the remaining powdered sugar and combine until incorporated. Turn your mixer to high and whip for 1-2 minutes until the frosting lightens in color and becomes fluffy.
  6. Add the ½ cup crushed M&Ms and mix until incorporated.
  7. Using an open star tip, pipe frosting onto each cupcake. Sprinkle more crushed M&Ms on top and garnish with a single M&M in the center of the frosting.
  8. Eat and enjoy!

Candy Corn Cake

Layers of yellow, orange and white cake make this Candy Corn Cake the perfect Halloween treat!

Candy Corn Cake by JavaCupcake.com

No no no… this cake doesn’t actually taste like candy corn.  If it did… I probably wouldn’t eat it.  What this cake is though… is super duper cute and super simple to make!

Since I was more excited about how this cake would look than the ingredients I used to make it… I decided to use white boxed cake mix and canned frosting.  I know.   It’s unheard of for me to do this.  But to be honest, I really wasn’t in the mood to do dishes or cream butter and all that jazz.  I wanted a three layer cake that looked like candy corn!  Yes!  Sometimes… we take shortcuts.  Yes!  Sometimes… we give ourselves a break and use box cake mix!  And you know what… this cake didn’t taste bad either!

I served this cake to my family and my neighbors tonight after Trick or Treating.  Not that we needed any more sugar after the amount of candy we all consumed today… but I thought this would be a fun way to end the evening! Yum!

Candy Corn Cake by JavaCupcake.com

I hope you all had a fantastic, fun and safe Halloween!

 

Enjoy!

Candy Corn Cake by JavaCupcake.com

Candy Corn Cake
 
Ingredients
  • 1 box of White cake mix + the ingredients needed to prepare it
  • 3 tubs prepared vanilla frosting
  • Wilton Lemon Yellow food coloring gel
  • Wilton Orange food coloring gel
  • 3 8in cake pans - greased and floured
  • Candy Corn candy - for garnish
Instructions
Cake
  1. Preheat oven to temperature on the cake box. Grease and flour cake pans.
  2. Prepare the cake as directed on the box.
  3. Separate batter evenly into three bowls. Set one aside to remain white.
  4. Color the remaining two bowls of batter. One yellow and one orange.
  5. Pour batters into prepared cake pans and spread evenly and level.
  6. Bake 25-30 minutes or until a toothpick comes out clean.
  7. Allow to cool in pans for 5 minutes before removing to a wire rack to cool completely before frosting.
Frosting
  1. Color about 1 cup of vanilla frosting with orange food coloring gel. Color another 1 cup with yellow food coloring gel.
  2. Place the yellow cake layer on your cake stand and frost just the top with yellow frosting.
  3. Place the orange layer on top and frost with orange frosting.
  4. Finally, place the white layer on top of the orange layer.
  5. Cover the entire cake with a crumb coating of white frosting. Place cake in the freezer for 15 minutes or until firm.
  6. Use remaining white frosting to cover the cake completely with an even layer.
  7. Use candy corn candy to rim the top of the cake as a garnish.

 

Peanut M&M Brownies

I’m always in the mood to bake.  Especially when I don’t have to dirty up my stand mixer.  Especially when it’s cloudy and rainy outside.  Especially when I have no plans for the day.  Especially when I already have pie and cupcakes in my kitchen.  Especially when I am craving chocolate.  Especially when… oh, uhm…  well… I guess whenever really!

Remember those peanut M&M in German colors I found a few weeks ago at the Edeka here in Germany?  Well, I haven’t gotten around to using them yet… until today.  But hmm… what should I put them in?  While browsing Pinterest, I came across a pretty simple recipe for brownies from Buns in My Oven which I used as my inspiration for these brownies. Fudgey brownies are my weakness, so I was sure I’d love this recipe!

Just a little note on these brownies, they are super sweet and call for a lot of sugar.  If you want them less sweet, I’d cut the sugar by at least 1/2 a cup… maybe more.  Also, they are really super fudgey, so if you want more cake like brownies, use only 2 eggs.

PS… These would be really good minus the M&Ms and add a cup of peanuts.  The crunch and saltyness of the peanuts go really well in these brownies… I found myself wanting more peanut in each bite!

5 from 1 reviews
Peanut M&M Brownies
 
Prep time
Cook time
Total time
 
Serves: 12 brownies
Ingredients
  • 1 cup *2 sticks) unsalted butter
  • 1¾ cups sugar
  • ½ cup brown sugar, packed
  • ¾ cup cocoa powder
  • 1 Tbsp vanilla
  • 2 tsp espresso powder
  • 1½ cups flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 4 eggs
  • 1 cup chocolate chunk
  • 1-2 cups Peanut M&Ms, divided
Instructions
  1. Preheat oven to 350 F degrees. Butter a 9x13 baking pan. I also lined the bottom with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder and salt. Set aside.
  3. In a medium sauce pan, melt the butter on low-med heat. Whisk in the sugars and cook 1-2 minutes until the sugar has completely dissolved, whisking constantly.
  4. Add the vanilla extract, cocoa powder and espresso powder and whisk until dissolved, about 2 minutes.
  5. Fold the butter/chocolate mixture into the flour mixture until just combined. DO NOT OVER MIX.
  6. Add the eggs and whisk until combined.
  7. Fold in the chocolate chunks & 1 cup of the M&Ms. Use your spatula to scrape the sides and fold a few times to ensure everything is combined.
  8. Spread batter into prepared baking pan.
  9. Use the remaining M&Ms to place on top of the batter. It's always best when you have a few M&Ms showing on top!
  10. Baking 27-33 minutes or until the edges are firm and the center is still a bit soft. Allow to cool in pan before removing to cut and serve.

Chunky Peanut Butter M&M Cookies & Cookie Bites

I don’t know what my obsession with M&Ms is lately, but I seem to be buying out the stock of them in the store and baking EVERYTHING with them.  Maybe it’s because I like how colorful they  make my cookies rather than using chocolate chips…. maybe it’s just cause I love chocolate… or maybe… well who cares, I just love them!

I’m pretty sure a lot of you have seen the chocolate chip cookies that have been floating around Pinterest and the internet that require 36 hours of chilling before baking.  I had often wondered myself what all this chilling really does for a cookie… I have never really tried it with a cookie other than my Chocolate Crinkle Cookies, but reading all these blogs talk about how amazing their cookies were after a prolonged chill… I got to wondering if this would work with other cookie dough recipes?

Peanut butter cookies are similar in ingredients to the chocolate chip cookie, brown sugar, butter, egg, flour, etc etc so I thought it might work.  Plus, everything I’d read about this long chill, the cookies turn out crisp on the edges and chewy in the centers… which is exactly what I wanted for these peanut butter cookies.

So, I’m patient… but I’m not THAT patient.  I didn’t chill these cookies for 36 hours, I made it about 19 hours.  But… I’m thinking that it’s a perfect amount of time because the cookies turned out perfect!! Chewy in the middle, a bit crisp on the edges, golden brown and so good!

Chunky Peanut Butter M&M Cookies & Cookie Bites
 
Cook time
 
These peanut butter cookies are the perfect combination of crisp edges with chewy centers with a peanut & M&M in every bite!
Serves: About 32 3in cookies + 24 cookie bites
Ingredients
  • 2½ cups flour
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter, slightly soft but still cold
  • 1½ cups brown sugar, packed
  • ½ cup sugar
  • 1 cup creamy peanut butter
  • 3 eggs
  • 1 Tbsp vanilla
  • 1 cup unsalted peanuts, chopped into chunks
  • 1 12.6oz bag of M&M candies
  • ½ cup sugar for rolling cookies
Instructions
  1. In a medium bowl, sift together the flour, baking powder, baking soda and salt. Mix in the chopped peanuts and set aside.
  2. In the bowl of an electric mixer, cream together the peanut butter, butter and sugars for 3-4 minutes.
  3. Add the eggs one at a time and vanilla and cream for another 3 minutes. Make sure to scrape the sides of the bowl often to ensure everything is incorporated.
  4. Add the flour mixture in two parts, mixing until just combined.
  5. Fold in the M&Ms using a spatula (NOTE: You can use your mixer for this, but make sure you do it on low so the M&Ms don't break.)
  6. Cover dough and refrigerate overnight or at least 18 hours.
  7. Preheat oven to 350 F degrees and line cookie sheets with parchment paper.
  8. Roll out 2 inch balls of dough and coat with sugar.
  9. Place balls on cookie sheet 2 inches apart and press down with a fork in a criss-cross pattern until slightly flattened.
  10. Bake for 10-12 minutes or the cookie is slightly golden brown. NOTE: DO NOT over bake these cookies!! You want the middles to seem gooey still! I baked mine exactly 11 minutes, but every oven varies.
  11. Allow to cool on pan for 3-4 minutes before removing to wire rack to cool completely. (Or if you're like me, you'll eat them straight from the oven!)
  12. Keep dough refrigerated between batches so it stays chilled.
Cookie Bites:
  1. Spray lightly the insides of a mini muffin pan with cooking spray.
  2. Place 1in balls of cookie dough into each opening.
  3. Bake at 350 F degrees for 7-9 minutes or until the edges are slightly golden brown.
  4. Allow to cool at least 5 mins in pan. Use a toothpick to pop out each bite. NOTE: If you try to remove the cookie bites too early, they may fall apart. You want to give them enough time to set up before removing.

Whopper Robin Eggs Cookies & a Story about New Mommyhood

As you might have been able to tell… things have been quiet in my kitchen for the last 5 weeks.  You see, there’s this new little thing in my life that screams, eats, poops and pees… every 2 hours… that makes getting into the kitchen a little difficult.

I don’t know what I was thinking before Matty was born… but I honestly believed I’d have more time to bake.  At least once or twice a week I thought to myself.

I. Was. Wrong.

Before today, I’ve been in the kitchen to bake exactly ONCE.  And even then… it wasn’t really baking, it was throwing together canned prepared stuff from the grocery store to make something that resembled home baked goodness.  (Click HERE for that recipe.)

This morning, I set Matty down in his crib for a nap and headed to the kitchen.. but it wasn’t 5 minutes later (I just happen to be in the middle of creaming the butter & sugar) that he started to scream.  Shoot… it was time to feed him.   Thank goodness for my daughter, Emily.  Because today she is on Spring Break and is home to help Mommy.  YAY FOR TEENAGERS!  So, I fixed Matty a bottle and took him upstairs to my beautiful daughter and she fed him for me so I could get my much needed time in the kitchen.

Back to the kitchen I go. Now, mind you… I’m still in my jammies with an apron on but hey, who needs to be dressed while baking?  I mean… do people really do that?  Get dressed before baking?  (I’m trying to convince myself that it’s okay I’m not dressed before 11am haha).

Ok… the kitchen.  As I’m putting together the cookies I’m pondering why it is I really need to be in the kitchen baking.  I mean really, why is there always a burning desire to bake.  I came to the conclusion that it’s for a couple of reasons.

First, I love being creative with baking.  I’ve never really been a creative person artistically, but once I started seriously baking I realized that I am really good at it.  Creating new recipes, coming up with creative ways to use ingredients is my way of expressing myself… it’s my artistic outlet.  I’ve never had an outlet for creativity before my baking.

Second… and this one I’ve said before, is that I LOVE to see other people happy.  I love to bake because when I give my creations to someone, it fills my heart with joy to see the expressions on their face when they light up as they take a bite into whatever I’ve made.  That truly  makes me happy.

So… with all that said. I hope to be able to get into the kitchen once a week to bake.  If I don’t, that’ll be okay too.  I’ve got this adorable little bundle of joy here to keep me happy.

Whopper Robin Eggs Cookies
 
Prep time
Cook time
 
Got left over Easter Egg candies?? This is the perfect cookie for you!
Serves: 3 dozen cookies
Ingredients
  • 2¼ cups flour flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ¾ cup unsalted butter, room temperature
  • ¾ cup sugar
  • ¼ cup brown sugar, packed
  • 1 egg
  • ⅓ cup milk
  • 1 tsp.vanilla extract
  • 2 cups crushed Whoppers (I used the Easter Robin Eggs Whoppers)
  • NOTE: You want both fine pieces and chunks of the Whoppers.
Instructions
  1. Preheat the oven to 350 F degrees. Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  3. In the bowl of an electric mixer, cream together the butter and sugars until light and fluffy. (About 3-4 minutes.)
  4. Add the egg and mix on high for 2 minutes.
  5. Beat in the milk and vanilla.
  6. Add the flour and mix just until combined and no flour remains visible.
  7. Set aside ¼ cup of the crushed Whoppers. Fold in remaining 1¾ cup into the batter.
  8. Roll 1in balls and place on baking sheet 1-2 inches apart. Using the reserved ¼ cup of Whoppers, place a few pieces on top of each ball, color side down. (You'll be able to see what's inside the cookies better if you place a few pieces on top!)
  9. Bake for 10-12 minutes or until cookies begin to turn golden brown.
  10. Allow to cool on baking sheet for 1-2 minutes then remove to a wire rack to cool completely.
Nutrition Information
Serving size: As many as you can eat!

Recipe Inspiration: Cast Sugar

Butterfinger Ice Cream Cake

Every year my husband wants an ice cream cake for his birthday.  Unfortunately, he’s usually in Iraq on his birthday… but not this year!! He’s home this year and I wanted to make his ice cream cake super special by making it myself.  He requested a Butterfinger ice cream cake!  [Read more…]