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Rich Peanut Butter Chocolate Crispy Bars

So whoever decided that Rice Crispy Treats adds should only be targeted towards kids was totally wrong.

Same with Cocoa Puffs and Cinnamon Toast crunch.

Why should only toddlers and pre-teens get to enjoy the sweet crunch of deliciously processed sugar cereal? Trix are not just for kids!

What they really need to do is run an add that shows adults sneaking Captain Crunch at 2 in the morning. Or stashing sandwich baggies of Cocoa Puffs in their glove compartments for the morning drive to work. And what about the broke college kid who eats Cheerios for breakfast, lunch and dinner??

This is their real audience!

I found these Peanut Butter Chocolate Crispy Bars in the Baked cookbook and instantly fell in love. These are Rice Crispy Treats…. all grown up. And sooooo much better.

I slightly altered the recipe to use semisweet chocolate instead of dark (I like a sweeter chocolate when I work with peanut butter, if you prefer a more bitter bite definitely substitute in dark, both are great).

These bars are rich, smooth, and crunchy all in one. And did I mention super easy? The hardest part is doing nothing while you wait for them to set in the refrigerator.


Peanut Butter Chocolate Crispy Bars

(Adapted from Baked: New Frontiers in Baking)


For the Crust:

  • 1 3/4 cups crisped rice cereal
  • 1/4 cup sugar
  • 3 tablespoons light corn syrup
  • 3 tablespoons unsalted butter, melted
For the Milk Chocolate Peanut Butter Layer:
  • 5 ounces good-quality milk chocolate, coarsely chopped (make sure you coarsely chop or they will not melt correctly)
  • 1 cup creamy peanut butter
For the Chocolate Icing:
  • 3 ounces semisweet chocolate, coarsely chopped
  • 1/2 teaspoon light corn syrup
  • 4 tablespoons unsalted butter
To make the crispy crust
  1. Lightly spray a paper bowl with cooking spray and rub into bottom and sides of 8×8 inch baking pan.
  2. Put cereal in bowl and set aside.
  3. Pour 1/4 cup water into small saucepan and add sugar and corn syrup (be careful not to get any sugar or corn syrup on sides of saucepan when you pour them in). Use a small wooden spoon to mix until just combined. Put a candy thermometer in saucepan and cover over over medium-high heat until thermometer reads 235 degrees.
  4. Remove from heat and add butter. Stir. Quickly pour mixture over cereal and mix until thoroughly coated. Use your hands to pat cereal into bottom of pan. Let cool while you make the next layer.
Make the Milk Chocolate Peanut Butter Layer
  1. In a large bowl stir together chocolate and peanut butter. Set over a pot of simmering water and stir with a rubber spatular until smooth.
  2. Remove from heat and stir 30 seconds to cool slightly.
  3. Pour over cooled crust and smooth.
  4. Put pan in refrigerator for 1 hour or until firm.
Make the Chocolate Icing
  1. In a large bowl combine chocolate, corn syrup, and butter.
  2. Set over a pot of simmering water and stir with a rubber spatula until smooth.
  3. Remove from heat and stir for 30 seconds to slightly cool.
  4. Pour over chilled milk chocolate peanut butter layer and place back in the refrigerator for 1 hour or until the top hardens.
Store in an airtight container in the frig for up to 4 days.


Merry (after) Christmas!

I hope you all had a great holiday! I know I did. I just woke up from a solid 12 hours of  happy recuperation.

Yesterday we had the whole family over for Christmas. My mom has been making Christmas dinner since I was a baby and it’s always soooo good! We had beef tenderloin, turkey stuffed with cranberry stuffing, spinach gratin, roasted balsamic vegetables, fresh bakery rolls, salad, two kinds of mashed potatoes….and I haven’t even gotten to the desert spread yet.

I always bake all of the deserts (this year I did 8 kinds of cookies and a new delicious chocolate cream pie, I definitely got the ‘make way too much food’ Italian gene from my mom).

(This is a pic of my desert spread in our dining room. I love jazzing it up with little Christmas lights and garland.)

(If you want some of these recipes I have these Chewy Sugar Cookies, Jam Thumbprint Meltaways, and Peanut Butter and Chocolate Sandwich Cookies posted here, just click on the link!)

But what I really want to brag about is my turkey roulade with cranberry stuffing. There are really few things that freak me out, but for some reason prepping a turkey is like handing me a tarantula and telling me not to move for an hour. But chicken? no big deal. Beef? I’m fine. Fish? Who cares. But turkey. gross. Its something about the skin and its little dangling legs…

But by a Christmas miracle I conquered my totally rational fear of raw turkey and baked an awesome new roulade recipe. It’s from Ellie Krieger’s The Food You Crave. I’ve found a couple really great recipes out of her cookbook. She takes classic and simple home recipes and makes them healthier with easy substitutions.

(My mom and aunt)

So Christmas was a success! Lots of fun, too much food, and my whole family. I wanted to post this awesome Chocolate Cream Pie recipe I made yesterday but I forgot to take pictures! I took them of the prep, but I completely forgot to take one before we all dug into it (and there’s no leftovers for me to take a picture of now either! That’s how yummy this one was…). It’s from the Sono Baking Company Cookbook. This cookbook has yet to fail me (and I”m sure it never will). After I recover from my sugar coma from the past few days I’ll try and make it again to show you all because it was yummmmmmy. Sorry…

(My two brothers and our close friends at their house celebrating the holiday)

This year my mom’s brother’s family brought their new cavalier king charles spaniel puppies! My dog’s the one on the left and she is the biggest wuss EVER. These little one year old pups would back my brave little dog into the corner and wag their adorable tails at her while Tory (my dog) would get this ‘holy crap’ look on her face and wait for someone to rescue her. Being a guard dog is clearly not in her future.

(My dad and I after we cut down our Christmas tree. We’re so hardcore….)


Hope you all a great one! More recipes to come…. 

Chocolate Chip Brownie Double Deckers

This recipe just helped answer one of the world’s most burning questions…

And no, I don’t mean how to rid world hunger or why the Kardashians have more viewers than Oprah.

This is bigger.

Do I take the brownie or the cookie from the dessert tray?

Answer:  Both… and at the same time!

Yes, America, bigger is better. These bars are two layers of  yummy fudgy brownie and chewy chocolate chip cookie. The two batters come together in a deliciously rich and tender bar.

I made my brownie layer from scratch but you can definitely pull out your favorite boxed mix and cut your time in half.

Also, the great thing about making bar cookies is that they are fast. You don’t have to worry about spooning individual balls of dough and baking tray after tray of cookies. Especially with Christmas so close, the less time in the kitchen the better!

If your in search of some super quick cookie recipes, also try my Chewy Sugar Cookies, Jam Meltaway Thumbprints, or Double Chocolate Cookies. These all mix up in only one or two bowls and have just a few easy steps.


Chocolate Chip Brownie Double Deckers

(from The Weekend Baker, by Abby Dodge)


For the Chocolate Chip layer:

  • 12 tablespoons unsalted butter
  • 1 cup packed light brown sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips

For the Brownie Layer:

  • 12 tablespoons unsalted butter
  • 3/4 cup unsweetened Dutch-process cocoa powder
  • 1 1/2 cups granulated sugar
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup all-purpose flour


  1. Preheat oven to 325 degrees and position rack to the middle rung. Lightly grease a 9×13 inch baking pan

To Make the Chocolate Chip Layer 

  1. Put butter in a medium saucepan and melt over medium heat, stirring occasionally. Take pan off heat and whisk in brown sugar until no lumps remain. Set aside to cool while you make the brownie layer

To Make the Brownie Layer

  1. Put butter in medium saucepan and melt over medium heat, stirring occasionally. Take pan off heat and add cocoa powder. Whisk until smooth. Add sugar and salt and whisk until blended.
  2. Add eggs one at a time, whisking after each addition. Whisk in vanilla.
  3. Sprinkle flour over the chocolate mixture and stir with a rubber spatula until just blended.
  4. Scrape batter into prepared pan and spread evenly with a rubber spatula. Set aside while you finish the chocolate chip layer.

To Finish the Chocolate Chip Layer

  1. In a small bowl whisk together the flour, baking soda, and salt.
  2. Add the egg and vanilla to the cooled butter mixture and whisk until blended.
  3. Pour the flour mixture into the butter mixture and stir with a rubber spatula until blended. Stir in chocolate chips.
  4. Drop the dough over the brownie batter in large scoopfuls and spread with a rubber spatula. Be careful to evenly drop batter across brownie layer because it gets difficult to spread.
  5. Bake 40 minutes or until a toothpick comes out with small, gooey clumps of brownie sticking to it. Do not over bake or they won’t be fudgy.
  6. Cool completely before cutting.

Adapted from The Weekend Baker by Abigail Johnson Dodge

How to Bake Perfect Cookies in 6 Simple Steps

Say good-bye to flat cookies!

Adios to ugly ones!

And hello to evenly baked!

It’s officially the week before Christmas! This means LOTS of cookie baking, party planning and gift wrapping. With so much going on this week the last thing you want to worry about is having to re-bake a batch of burnt or flat cookies!

I’ve come up with six easy tips to keep the happy in ‘happy holidays’ without the fuss of messy cookies!

1. Check your oven temperature.

If your oven isn’t accurate, your baking time isn’t accurate. You can follow a recipe absolutely perfectly, but if your oven isn’t the right temperature you might botch the baking time.

This is super easy to fix. Just put an oven thermometer in your oven and set the oven temp to 350 degrees. When your oven shows that its preheated to 350, check the oven thermometer inside the oven to see if it also reads 350. If your oven is off just compensate by adjusting your oven to either cooler or warmer to match the oven thermometer.

-For example, if your oven says its at 350 degrees but your oven thermometer reads 400, you need to adjust your oven temperature by decreasing the heat to 300. Now your oven is truly at 350 degrees when you bake.

2. Do not over-soften your butter.

I know its tempting to throw your butter into the microwave when a recipe calls for butter at ‘room temperature’. I do it too! Its hard to remember to take butter out of the fridge in the morning on days you need to bake. Just be careful! Very careful.

You don’t want to accidentally heat the butter to the point where any of it is melted into a liquid. When you ‘over-soften’ butter it messes with the consistency of the cookie. Melted butter hinders sugar from creating air pockets- thus fluffy cookies. Instead you get a denser, flatter cookie.

The best way to do is this the hard way- remember to take the butter out in the morning if you’re baking in the afternoon. But we’re all tech savvy by now, right? Just set a cellphone alarm…or write it on your hand.

OR soften the butter VERY slowly in the microwave. I always turn the heat percentage on my microwave down to 10% and soften for 10 seconds, rotating the butter stick halfway through. Repeat until you can can press a soft indent with your finger onto the top of the stick.

3. When a recipe says ‘cream the butter until light and fluffy’… do it. 

Creaming the butter is what creates air pockets in the dough and gives you that fluffy consistency (notice how this all goes together… you need well softened butter to cream the butter right). This usually takes one to a few minutes to do. You’ll know when its done when your dough’s color lightens and the batter looks softer and lighter.

4. Use an ice-cream scoop to spoon your cookies onto the baking sheet.

This ensures your cookies are all the same size. Same size cookie dough equals consistent cookies! This way you don’t end up with half your cookies burnt and the other half undercooked. Also, your cookies will be b-ea-u-ti-ful! The scoop makes uniform balls that bake into even and pretty circular cookies. Check out my Jam Thumbprint Cookies to see an example.

(You can get these at pretty much any kitchenware store, Target, Wal-mart, etc. I got mine at Williams-Sonoma)

5. Invest in some silicone baking mats. 

I know its kind of a pain in the butt, but seriously these are awesome. You get even cookies that don’t stick to the pan… EVER. So oo worth it. If you don’t feel like splurging now, just wait for the sales after Christmas and pick up a couple for next year. I use these every time I bake cookies and I’ve never had to mess with a cookie stuck to my pan since!

(You can buy these at any kitchen ware store, I bought mine at Williams-Sonoma)

6. Rotate your baking sheets halfway through the baking time. 

Even if you just bought the newest more tricked out oven, chances are the heat is not always even throughout. To compensate just rotate your baking sheets halfway through so all cookies are baked at the same temperature. This way you won’t have burnt cookies in the back and perfectly cooked ones in the front.

Follow these easy tips and start drinking those cranberry cocktails for fun! And not because you just burnt the ninth batch of sugar cookies…

Soft and Chewy Peanut Butter and Chocolate Sandwich Cookies

If I were stranded on a deserted island and could only bring three things with me I would choose Ryan Gosling, sun tan lotion, and these Peanut Butter and Chocolate Sandwich cookies.

Actually I might just scratch the first two and only bring my sandwich cookies. Then I wouldn’t have to share.

One of my favorite Christmas cookies my mom and I bake every year is this classic chewy peanut butter cookie with a hershey’s kiss on top. You all know this one, right? It’s on the back of the hershey’s kiss bag. I swear you can find some of the best recipes on the back of food packages. Nestle tollhouse cookies? YUM. Quaker oatmeal cookies? Libby’s pumpkin pie??

But sometimes even a classic needs a little facelift.

These peanut butter and chocolate sandwich cookies take the best food combo in the world – PEANUT BUTTER AND CHOCOLATE and somehow magically make them even better. Ridiculously better. Obsessively better.

These are soft peanut butter cookies with smooth semisweet chocolate filling smushed in-between them. It’s such a simple combo, but the balance of texture and flavor is out of this world.

And! As if these couldn’t get any better…. these are so easy to make. The peanut butter cookie is only 5 ingredients, mixed in only 1 bowl! Also, you can freeze the rolled balls of dough before baking for up to a month so you can make a batch now and have them all ready to go to bake for Christmas.

Peanut Butter and Chocolate Sandwich Cookies


2-1/2 cups smooth peanut butter, at room temperature
1-1/2 cups firmly packed light brown sugar
1 tsp. baking soda
2 large eggs
2 tsp. pure vanilla extract

For the Chocolate Filling:

10 oz. semisweet chocolate, coarsely chopped (about 2 cups)
4 oz. (8 Tbs.) unsalted butter, cut into 4 pieces


For the Cookies:
1. Position a rack in the center of the oven and heat the oven to 350ºF. Line four cookie sheets with parchment or nonstick baking liners.

2. In a large bowl beat the peanut butter, brown sugar, and baking soda on medium speed until well blended, about 1 minute. Add the eggs and vanilla and mix on low speed until just blended, about 25 seconds.

3. Shape level  1/2 tablespoonfuls of the dough into balls about 1/2 inch in diameter. Arrange the balls 1-1/2 inches apart on the prepared baking sheets. Do not press down. Bake one sheet at a time until the cookies are puffed and crackled but still moist-looking, about 11 minutes. Transfer the cookie sheet to a rack to cool about 10 minutes. Using a spatula, move the cookies to the rack and let cool completely. Repeat with the remaining cookies.

For the Chocolate Filling:

Melt the chocolate and the butter in the microwave or in a medium heatproof bowl set in a skillet with 1 inch of barely simmering water, stirring with a rubber spatula until smooth. Remove from the heat and set aside until cool and slightly thickened, 20 to 30 minutes.

How to Assemble the Sandwiches:Turn half of the cooled cookies over so they are flat side up. Spoon 1 tsp. of the chocolate filling onto the center of each cookie. Top with the remaining cookies, flat side down. Press gently on each cookie to spread the filling almost to the edge. Set on the rack until the filling is firm, 20 to 30 minutes.

Yields about 60 sandwich cookies.

Note* I made these cookies half the size as the original recipe calls for. Because they are so decadent I liked these better as smaller cookies. If you would like to make larger ones just use a 1 tablespoon measure to form the balls of dough and use 2 teaspoons of chocolate filling instead of 1 teaspoon.

Nutrition per sandwich cookie; Calories: 125, Fat:8

Adapted from Fine Cooking

Jelly Filled Meltaway Thumbprint Cookies

There are three secret family recipes my mom told me to never to share on my blog.

1. Her meatball recipe. I don’t even know her meatball recipe.

2. Crostini (Its this amazing cheesy spread with green onion and bacon you melt over toasted baguette slices YUM)

3. And….Jam Meltaway Thumbprint Cookies.


We’ve been making these for the Holidays for as long as I can remember. Our family friends do this thing every Christmas where we all swap cookie plates of our favorite homemade cookies. Everyone is always dying waiting for these to come around.

These butter cookies are deliciously soft and delicate; little yummy pillows of sugary goodness topped with a sweet taste of tart strawberry jam.

And as if these couldn’t get any better….they’re also probably the easiest cookies I’ve ever made. They’re so simple; just creamed butter and sugar with some egg and flour. Roll and top with jam and done!

Just be careful. These are addicting. One is never enough. Neither is two… or three..

Jelly Filled Meltaways


– 2 sticks of butter

– 1/2 cup sugar

– 1 egg yolk

– 2 cups presifted unbleached flour

-preserves of your choice ( I like strawberry or apricot)

-confectioners’ sugar


1. Preheat over to 350 degrees

2. Cream butter. Add sugar and beat until fluffy.

3. Add egg yolk and flour. Mix well.

4. Form dough into small balls. Indent center of cookie and fill with preserves Bake for 10-12 minutes.

5. Cool 5 minutes. Sprinkle with confectioner’s sugar

Adapted from Noteworthy

Rich Butterfinger Truffles

5 Ingredients. 3 easy steps. These look super elegant and taste like a million bucks and all you need is a bowl, a spoon, and a refrigerator.

Truffles are one of those hit or miss confections- you either love ’em or hate ’em. I’m on the obsessed side (and my mom’s on the ‘I’d rather eat a cookie’ side which also means I have a lot of truffles to eat now…). But I think there is one thing we can all agree on- Butterfingers are pretty much the best candy bar ever. If there is one thing America has done right it was creating the Butterfinger.

These truffles are velvety rich and intensely chocolatey with a surprise kick of butterfinger. I love how these are chic chocolate meets gas station candy bar. The butterfingers mellow the sharp semisweet chocolate and the semisweet chocolate enhances the butterfingers.

Perfect couple! No fights here, just one decadent ball of deliciousness. Just be careful to make these small. Because these are so rich, just one bite is the perfect portion.

Bring on the holiday parties!

Butterfinger Truffles


  • 10 ounces semisweet chocolate (do not exceed 61% cacao), chopped
  • 1 tablespoon unsalted butter
  • 1 cup heavy cream
  • 1 1/2 cups chopped Butterfinger candy bars (about 8 ounces)
  • 4 teaspoons unsweetened cocoa powder
  • Chopped roasted unsalted peanuts or peanut halves


1. Place chocolate and butter in a medium bowl. Bring cream to a boil in a small saucepan; pour hot cream over chocolate mixture. Let stand for 1 minute, then stir until chocolate is melted and mixture is smooth. Stir in chopped candy. Cover and chill until firm, about 2 hours.

2. Line a rimmed baking sheet with foil. Using a melon baller, scoop 3/4” balls (or heaping teaspoons) from chocolate mixture. Roll truffles between your palms to make surface smooth. Place on the prepared sheet.

3. Place cocoa powder in a small bowl. Roll truffles in cocoa powder to coat. Chill until firm.

Calories: 52.5, Fat: 3.8

Adapted from Bon Appetit

Chunky Chewy Ooey Gooey Monster Cookies

Meet my puppy! The love of my life… Tory.

She has a nice big belly full of dry oats right now.  I was just finishing dumping the last of the oats into the batter yesterday when I accidentally knocked the whole container onto the floor! I get into this ‘baking zone’ when I’m in the kitchen where I pretty much pay attention to nothing besides my cookies. I see only in chocolate and flour. So that burner I accidentally left on? I’ll probably put my hand on it. Or that shoe on the floor? I’ll trip. But my cookies will be FA-BU-LOUS.

You would have thought I dropped a whole box of dog treats or a a hunk of bacon or anything besides dry oats…It was like she was a barn animal. Tory shot into the kitchen and started nosing around in the loose oats like we hadn’t fed her in days.

She’s lucky she’s cute. Very lucky she’s cute.

And she’s even luckier that we had some instant oatmeal packets in the pantry to use. Which, by the way worked perfectly fine. I don’t recommend you substitute instant for quick cook oats, but in a pinch you can definitely thrown in a few instant and be ok.

These cookies ended up turning out great! I’ve made these a few times and this batch actually turned out even better than usual! They have this yummy crunchy outside that gives in to a chewy peanut buttery center. Gooey chocolate chips and rich M&Ms take these oatmeal cookies over the top.
These are such a classic cookie that’s so simple to make and everyone always loves. This is a standout version of Monster Cookies too; perfect texture and right ratio of chocolate candies to chocolate chips. You can add raisins if you like. I omitted them because my family’s not a big fan.
Here’s the recipe! Adapted from
  • 3 eggs
  • 1 1/4 cups packed light brown sugar
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 12-ounce jar creamy peanut butter
  • 1 stick butter, softened
  • 1/2 cup multi-colored chocolate candies
  • 1/2 cup chocolate chips
  • 2 teaspoons baking soda
  • 4 1/2 cups quick-cooking oatmeal (not instant)

1. Preheat the oven to 350 degrees F and line cookie sheets with parchment paper or nonstick baking mats.

2. In a  large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

3. Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

Chewy Sugar Cookies

……And let the Christmas Cookie Countdown begin!

Somewhere between watching the Kardashians and Charlie Brown Christmas the other night I FINALLY started to feel like Christmas was coming! It’s been kinda gross and rainy in Chicago so I haven’t really been able to buy into the whole frosty the snowman and susy snowflake thing.

But! Here’s a couple things that always get me into the Christmas spirit:

1. Our awesome Christmas tree. My dad and I cut it down by ourselves. Actually my dad did. I’m 5’4” and lift 5lb dumbbells so not really your first choice to go sawing a gigantic tree down with. But I’m totally an expert spotter. I’m really good at telling my dad to hurry up… that I’m cold…or halfway through sawing that the tree next to him might be a little bit better… we had a lot of fun though! We do it every year the day after Thanksgiving.

2. My new $10 gingerbread house kit from the grocery store with prepackaged generic decorating candy. It’s amazing how long those things last. In college I accidentally left mine out in my apartment over winter break (almost 4 weeks…) and I swear it looked better than when we left.

3. 93.9 lite fm! Christmas tunes 24/7.

4. Watching Tv in my family room with the fireplace on. Only it freaks me out to light it so that only happens when I can coax someone else to do it for me.

5. Baking Christmas Cookies! Baking lots and lots of Christmas Cookies! So get ready for way too many posts on Christmas cookies!

Which is the perfect transition to this awesome sugar cookie recipe I found in fine cooking. Sugar cookies are so simple but SO good. I like mine soft and chewy too. We make them every year for Christmas.

These cookies are fluffy and soft and rolled in this yummy crunchy sanding sugar. Real easy to make and real easy to eat an entire batch. by yourself.

Chewy Sugar Cookies

3/4 cup plus 2 Tbs. granulated sugar
1/2 cup unsalted butter, softened but not meltingly soft
2 tbs. vegetable shortening, preferably trans fat free, softened
1/2 tsp. kosher salt
1 large egg
1 Tbs. light corn syrup
1 tsp. vanilla extract
2 drops almond extract
2 cups plus 2 Tbs. unbleached all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
White or colored (coarse) sanding sugar for rolling (optional)

1. Position a rack in the upper third of the oven and heat the oven to 350°F. Line two rimmed baking sheets with parchment.

2. In a large bowl beat the sugar, butter, shortening, and salt on medium speed until light and fluffy, about 1 minute. Scrape down the sides of the bowl. Add the egg, corn syrup, vanilla, and almond extract and mix on low speed ( just to combine); then beat at medium speed for a total of 1 minute.

3. In a medium bowl, whisk the flour, baking powder, and baking soda to combine; then add to the mixer. Mix on low speed for 30 seconds, just to combine. Scrape down the bowl and then mix on medium-low speed for another 30 seconds to mix the dough uniformly.

4. Gently roll the dough into 1-oz. balls (about 1 heaping Tbs. each). Roll the balls in sanding sugar (if using). Arrange at least 21/4 inches apart on the prepared baking sheets.

5. Bake one sheet at a time until the edges are golden and the tops are cracked but not completely set, 13 to 15 minutes. Let the cookies cool on the sheet for at least 5 minutes before transferring to a wire rack to cool completely.


Nutrition: 120 calories, 5 grams fat

Mini Chocolate Covered Oreos and Peanut Butter Stuffed Oreos

The first time I discovered chocolate covered oreos I knew it was bad news. I had finally just kicked this deliciously nutritious habit I had in high school where I would dip them in the peanut butter jar just like people dunk them in milk. I think I saw it in the Parent Trap with Lindsey Lohan pre- Cover of Ok Magazine phase. But the combo was AMAZING.

In college my aunt started sending me care packages of chocolate covered oreos from this awesome chocolate shop in Wheaton, Il called Grahams Chocolates. I went to the University of Illinois in Champaign where we were about ten thousand miles away from any real seriously good chocolate shop so these things were like gold. I was living in the sorority house then and these cookies disappeared in seconds! Thank you again aunt Sandy 🙂

I got the idea to make my own the other day when I was wandering down the cookie aisle at the grocery store and passed by a bag of mini oreos.

Instant chocolate covered oreo craving.

Or did I just want to dunk them in peanut butter?

Or… both. Genius. What about stuffing mini oreos with peanut butter frosting.. and then dipping them in creamy milk chocolate??

These turned out awesome. I made peanut butter stuffed ones and plain. I love that they’re mini because they’re so easy to just pop in your mouth and adorable for Christmas parties, cookie plates, and gifts.

AND.. they are honestly the easiest things in the world to make. Three ingredients. Got 10 minutes?

Mini Chocolate Covered Oreos and Peanut Butter Stuffed Variation


12 ounces milk chocolate

1 tbs shortening

1 bag Mini Oreos

Peanut butter frosting:

1/2 cup peanut butter

2 tbs powdered sugar


1. Cover a baking sheet in wax paper.

2. Melt chocolate with shortening using a double boiler (again, if you don’t have one, just use a heat safe bowl and place it over a pot of boiling water- be sure not to touch the bottom of the bowl to the water)

3. Dunk oreos into melted chocolate. Using a fork, carefully lift individual oreos from bowl and scrape excess chocolate from bottom. Place on prepared baking sheet.

4. Refrigerate for about an hour or until firm.

Peanut Butter Frosting Variation:

1. Whip peanut butter and powdered sugar in medium bowl until smooth.

2. Gently remove the top of one mini oreo.

3. Take another mini oreo and spread a thin layer of peanut butter frosting on top. Place removed top of other oreo on top of frosting.

4. Dunk in chocolate.

5. Repeat with the rest of the oreos and follow steps 3 & 4 above to finish.

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