PEANUT BUTTER CHOCOLATE CHIP PANCAKES

PEANUT BUTTER CHOCOLATE CHIP PANCAKES

Peanut butter chocolate chip pancakes are an ooey gooey way to get your morning started off right. Make sure these are brunch menu for the weekend!

Is there anything better than peanut butter chocolate chip pancakes doused in melted peanut butter? Not really.

Even if you’re not as obsessed with peanut butter as I am, you can still appreciate a good peanut butter pancake! Especially one that has chocolate too. Mini semi-sweet chocolate chips provide just the perfect amount of silky, melty chocolate. These pancakes really shine with a favorite classic flavor combo of peanut butter and chocolate! For good measure, I also added peanut butter chips. It can never hurt to have extra peanut butter flavor, and like the chocolate, they get really melty and wonderful.

I’d never made peanut butter pancakes until slapping these together recently, and I was afraid that they’d be heavy and dense. Nope. These pancakes are shockingly very fluffy!

I was also afraid that the peanut butter flavor might not ring through strong enough. It does. Peanut butter is a miracle food, I tell ya.

And the pancakes are ridiculously moist. I absolutely love how moist and flavorful they are. These make for a very hearty, filling, and delicious breakfast. They stick to your ribs and keep you satiated all morning, without feeling heavy. They’re awesome.

If that’s not enough to convince you to try these, they’re actually relatively healthy too! Maybe I should say, they’re not UN-healthy. They taste decadent, indulgent, and dessert-like, but there’s hardly any added sugar, and peanut butter is full of the healthy kinds of fats, and a decent dose of protein. I definitely don’t feel guilty starting off my day with a stack of these.

Another thing I love about these pancakes is that they can be made ahead of time, and they stay fresh really well. Not like typical pancakes that tend to turn into cardboard if you don’t eat them right away. Saturday mornings are for pancakes, yes? But peanut butter chocolate chip pancakes can be enjoyed every day! 🙂

PEANUT BUTTER CHOCOLATE CHIP PANCAKES
PEANUT BUTTER CHOCOLATE CHIP PANCAKES

Ingredients

  • 1 cup all-purpose flour
  • 3 teaspoons baking powder
  • 3/4 cup creamy peanut butter
  • 3 tablespoons granulated sugar
  • 2 tablespoons vegetable oil
  • 2 eggs
  • 1 cup milk, low-fat is fine
  • 1/2 cup mini semisweet chocolate chips
  • 1/2 cup peanut butter chips

For Topping:

  • 1/2 cup creamy peanut butter
  • pure maple syrup

Directions

  1. In a large bowl, combine flour and baking powder.
  2. In a medium bowl, whisk together peanut butter, sugar, vegetable oil, and eggs.
  3. Add the peanut butter mixture to the flour mixture in 2 additions, alternating with the milk.
  4. Fold in the chocolate chips and peanut butter chips.
  5. Drop about 1/3 cup pancake batter onto a hot griddle or a large saucepan set over medium-high heat.
  6. Cook pancakes until golden on both sides. Repeat with remaining batter.

You can find complete recipes of this PEANUT BUTTER CHOCOLATE CHIP PANCAKES in thegoldlininggirl.com

Chocolate Lush

Chocolate Lush

Chocolate, cream cheese, Cool Whip, and pecans are the perfect combination in this easy to make Chocolate Lush.

Last week I posted a recipe for Strawberry Cheesecake Lush; a variation of the original Chocolate Lush – neither of which I’d made or heard of before. I fell in love with the Strawberry Cheesecake version – and many of you did, too. It’s an easy, simple {no bake!} dessert, perfect for summer potlucks.
I’ve had so many requests for the original version – which boasts a quick and easy nut crust – that I decided to make it and share it with you today. It’s a tough job, but I’m willing to make the sacrifice. 😉

To make the nut crust, you’ll simply combine 1 cup of flour, 8 tablespoons of melted butter, and 1/2 cup of pecans. Press the mixture into a 9×13 pan and bake for 15 minutes. While it’s cooling, make your layers of chocolate and creamy yumminess!

I used my Hamilton Beach 6-Speed Stand Mixer for the cream cheese layer: quite honestly, you can’t go wrong with a mixture of cream cheese, powdered sugar, and Cool Whip.

I don’t know what it’s like in your house, but it seems like the minute I turn on my mixer is the precise moment Doodle “needs” something or wants to show me something. I love that I can walk in the other room and leave it running while I check to see what’s up {usually some new karate move or a make-shift pinpall machine he’s fashioned out of cardboard and bottlecaps}.

Anyhoo, the Hamilton Beach stand mixer boasts a powerful 300-watt motor, and six speeds with a special fold setting. It’s comparable to Kitchen-Aid, but for just a fraction of the price! It includes all of the same features, including a stainless steel bowl, flat beater, whisk, and dough hook. The mixing head spins as it rotates completely in the bowl, ensuring even consistency, and with non-slip feet, your mixer won’t be shaking around all over your counter top.

Chocolate Lush
Chocolate Lush

Ingredients

  • 1 cup flour
  • 8 tablespoons butter, melted
  • ½ cup chopped pecans
  • 8 ounces softened cream cheese
  • 1 cup powdered sugar
  • 1 (16-ounce) container Cool Whip, divided
  • 2 packages (3.4 ounce each) instant chocolate pudding mix
  • 3 cups milk
  • 1 cup mini-chocolate chips (or chopped pecans), for topping

Instructions

  1. Melt butter in a medium microwave safe bowl. Stir in 1 cup flour and ½ cup chopped pecans. Press the mixture into a 9×13 pan and bake at 350 F for 15 minutes, or until lightly golden brown. Allow to cool completely
  2. Next, beat together 1 cup of powdered sugar, the cream cheese, and 1 cup of Cool Whip. Spread over your cooled crust.
  3. For the next layer, mix together the pudding mix, milk, and another 1 cup of Cool Whip. Spread over the cream cheese layer.

You can find complete recipes of this Chocolate Lush in kitchenmeetsgirl.com

Slow-Cooker Chocolate Chip-Brownie Cake

Slow-Cooker Chocolate Chip-Brownie Cake

Cookie mix and brownie mix make this decadent recipe super-simple, and using your slow-cooker makes it even easier to prepare.

Slow-Cooker Chocolate Chip-Brownie Cake
Slow-Cooker Chocolate Chip-Brownie Cake

Ingredients

  • 1 box Betty Crocker™ fudge brownie mix
  • 1/2 cup butter, melted
  • 4 eggs
  • 1 pouch Betty Crocker™ chocolate chip cookie mix
  • Vanilla ice cream, as desired

Directions

  1. Spray 4 1/2-quart slow cooker with baking spray with flour.
  2. In large bowl, mix brownie mix with 1/4 cup of the melted butter and 2 of the eggs.
  3. In another large bowl, mix chocolate chip cookie mix, remaining 1/4 cup melted butter and remaining 2 eggs.
  4. Drop alternate spoonfuls of the brownie and chocolate chip cookie batters into slow cooker.

You can find complete recipes of this Slow-Cooker Chocolate Chip-Brownie Cake in bettycrocker.com

Delicious Pumpkin Chocolate Chip Bars

Delicious Pumpkin Chocolate Chip Bars

Soft, chewy, and delicious, these pumpkin chocolate chip bars are a delicious fall dessert!

Do you like pumpkin? Pumpkin pie is my husband’s absolute favorite, but he’ll take just about any pumpkin dessert in the fall. I’ve made a TON of different pumpkin recipes over the years and they’re always a hit. We’ve already shared pumpkin honey butter, pumpkin pie dip, pumpkin chocolate cinnamon chip cookies, pumpkin pecan mini cheesecakes, pumpkin oatmeal pancakes, mini pumpkin pies, and pumpkin oatmeal muffins. So, it was time to add some pumpkin chocolate chip bars to that list!

YUM! These pumpkin bars don’t last long at our house at all! They are SO good! And they are really quite easy to make! You just need a few ingredients – it’s definitely one that’s easy enough for the kids to help with! The house smells SO good as they bake too! MMMMmmm!

Delicious Pumpkin Chocolate Chip Bars
Delicious Pumpkin Chocolate Chip Bars

Ingredients

  • 2 cups flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1 cup canned pumpkin puree
  • 1-1/2 cups chocolate chips

Instructions

  1. Preheat oven to 325. Generously grease a 9×13 pan.
  2. Add flour, pumpkin pie spice, baking soda and salt in a small bowl. Stir until well-combined.
  3. In a separate bowl, cream butter and sugar until light and fluffy. Add egg and vanilla to mixture. Mix well. Then beat in pumpkin.
  4. Add the dry mixture to the wet (mix well), then fold in chocolate chips and spread batter evenly into pan.

You can find complete recipes of this Delicious Pumpkin Chocolate Chip Bars in momendeavors.com

CHOCOLATE PEANUT BUTTER RICE KRISPIE TREATS

CHOCOLATE PEANUT BUTTER RICE KRISPIE TREATS

You know those recipes that you fall back on time and time again? For me, it’s my Edamame Salad, Baked Ziti and Ham and Cheese Sandwiches, to name a few. Well, here’s another. You just cannot beat a no-bake dessert that involves 5 ingredients and is done in 20 minutes. These Chocolate-Covered Peanut Butter Rice Krispies Treats are the perfect dessert to bring to gatherings. And the season for gatherings is now upon us!

It doesn’t take much to spruce up the already-delicious Rice Krispies Bars, and you likely have all of the ingredients sitting in your pantry.

I love having a couple of eager taste-testers on hand at all times. They sure were happy to test this round of goodies!

I have a few of these left and one will be swimming in my belly shortly! After a healthy veggie-packed salad, of course. 🙂

Oh my goodness, the weekend is almost here! Have a great one, friends.

CHOCOLATE PEANUT BUTTER RICE KRISPIE TREATS
CHOCOLATE PEANUT BUTTER RICE KRISPIE TREATS

Ingredients:

  • 6 cups Rice Krispies cereal
  • 1 cup sugar
  • 1 cup light corn syrup
  • 1 cup creamy peanut butter
  • 12-oz. bag milk chocolate chips

Instructions:

  1. Coat a 9×13 pan with cooking spray and set aside. Pour the Rice Krispies into a large mixing bowl and set aside.
  2. In a medium saucepan, combine sugar and corn syrup. Stirring constantly, bring to a boil over medium-high heat. Remove pan from heat and add peanut butter. Stir until mixture is smooth and creamy.
  3. Pour mixture into the bowl with the Rice Krispies and stir until cereal is well-coated. Pour into the prepared pan and press down evenly using a rubber spatula.

You can find complete recipes of this CHOCOLATE PEANUT BUTTER RICE KRISPIE TREATS in pipandebby.com

BUTTERSCOTCH CHIP PUDDING COOKIES

BUTTERSCOTCH CHIP PUDDING COOKIES

Soft and chewy butterscotch pudding cookies loaded with butterscotch chips!

A few months after my husband and I were married, we took a trip to Boston. First off – huge fan of Boston. HUGE FAN. That was one of my favorite trips ever ever everrrrrr. We took a bus tour (which normally I’d not think was very fun but when touring the old victorian district, it’s a must) and we had a few stops along the way.

At one of our stops I spotted a candy shop across the way. Okay we were parked right outside of it, it was impossible to miss. But where do you think I spent the 15 minute break? Not at the minute-men statue, no sirree. The candy shop was calling my name and when candy calls, you heed the call.

I could hardly decide what to get because, um, yeah… a whole store full of candy, sort of self explanatory. But I’ve always had a soft spot for those old fashioned candy sticks, my dad used to bring them home from business trips when we were little. So I grabbed a butterscotch one. I heart butterscotch big time. But my husband, do you know what he said? Ewe. He said ewe! And I thought, oh crap, did I really not ask him how he felt about butterscotch before we said “I do”?!

Just joshin. I didn’t question my marital vows. I did think he was crazy though. Luckily, I have some very good news. I have converted my husband to butterscotch in the past few months. First with these amazing oatmeal butterscotch blondies. And then I reinforced the budding love with these ultra soft and perfectly chewy butterscotch chip pudding cookies.

BUTTERSCOTCH CHIP PUDDING COOKIES
BUTTERSCOTCH CHIP PUDDING COOKIES

INGREDIENTS

  • ¾ cup butter (one and a half sticks), softened
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 2 cups flour
  • 1 small (3.5 ounces)l box instant butterscotch pudding mix (dry, not prepared)
  • 1 teaspoon baking soda
  • 1 bag butterscotch chips
  • coarse sea salt

INSTRUCTIONS

  1. In a large bowl, cream together butter and sugars. Mix in vanilla and egg until smooth.
  2. In a medium bowl whisk together flour, butterscotch pudding mix, and baking soda. Add dry mixture to wet ingredients and mix until combined. Stir in butterscotch chips. Cover and chill 1 hour.

You can find complete recipes of this BUTTERSCOTCH CHIP PUDDING COOKIES in lecremedelacrumb.com

SOFT NUTELLA CHOCOLATE CHIP COOKIES

SOFT NUTELLA CHOCOLATE CHIP COOKIES

I am a woman of many contradictions. I am a woman after all. 😉 The most relevant this morning being my love/hate relationship with hazelnuts. I hate hazelnuts. I refuse to eat them. Roasted, salted, raw, whatever. Nasty.

But I LOVE hazelnut coffee. Strange? Definitely. And I really, really love Nutella! Double strange.

So you can imagine my excitement when Averie posted this recipe for Soft Nutella White Chocolate Chip Cookies. I was ecstatic!

Partially because I love Nutella and partially because I have a lonely little jar of Nutella that is about to expire. Who lets Nutella expire?! Blasphemy! In my defense…

…I have no defense. :-/

The point is moot because clearly I made these delectable Soft Nutella Chocolate Chip Cookies. They really are incredibly delicious! Perfectly soft and chewy with bittersweet chocolate scattered throughout.

If you are looking for soft, chewy chocolate cookies that are in your face chocolaty, these are not the cookies for you. But don’t stress, my Quadruple Chocolate Pudding Cookies will satisfy even the most intense chocolate cookie craving!

These Nutella Chocolate Chip Cookies are more subtly chocolaty with a hint of hazelnut. The bittersweet chips give a welcome burst of rich chocolate that perfectly complements the soft Nutella cookie. Mmmm perfection.

SOFT NUTELLA CHOCOLATE CHIP COOKIES
SOFT NUTELLA CHOCOLATE CHIP COOKIES

Ingredients

  • ½ cup unsalted butter, softened
  • heaping 1/3 cup Nutella, stir before scooping
  • ½ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 ¾ cups all-purpose flour
  • 2 teaspoon cornstarch
  • 1 teaspoon baking soda
  • pinch salt
  • 1 cup bittersweet chocolate chips (I use Ghirardelli, in case you’re new around here)

Instructions

  1. Whisk together flour, cornstarch, baking soda an salt together in a medium bowl and set aside.
  2. Beat together butter, nutella, sugars, egg, and vanilla on medium-high speed in the bowl of a stand mixer fitted with the paddle attachment until well combined, about 4 minutes. Scrape down the bowl with a spatula once during this time.
  3. Reduce the mixer speed to low and slowly add the flour mixture until well combined, scraping down the sides of the bowl several time.
  4. Stir in the bittersweet chocolate chips until well distributed.

You can find complete recipes of this SOFT NUTELLA CHOCOLATE CHIP COOKIES in americanheritagecooking.com

I Want To Marry You Cookies

I Want To Marry You Cookies

Do you have any traditions in your family that are almost “institutional”? You know, certain established practices that you wouldn’t DREAM of missing? That, in a nutshell, is what our “Middle-of-the-Night” parties have become. If you’ve been a longstanding follower of The Café, you might remember these crazy events, if not, you can read all about them here or here.

With our daughter, her husband and four lovely children living in London, we can hardly wait to make fun, special family memories whenever we have the privilege of visiting each other on either side of “the pond”. One of our traditions is these delightful wee hours of the morning rendezvous’ that have become almost legendary. We make sure to include one of these celebrations, at an unannounced time, during their visit (and believe me, we are repeatedly reminded about them!). Our girlies love them, but they are also quite magical times for Grammy and Papa Scott.

We ran into a bit of a snag this time, however. It was the last night before their return flight to London, so the girlies had rightly surmised this would indeed be, “the” night for the special celebration. Grammy had mixed up the dough for these yummy, I Want to Marry You Cookies, and had planned to serve them warm, with china plates, candlelight and fancy glasses of cold milk. Papa was all set to document the party with his camera.

I Want To Marry You Cookies
I Want To Marry You Cookies

Ingredients

  • 1 cup butter
  • 1 ¼ cups light brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 cup uncooked rolled (or old fashioned) oats – not quick oats.
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • 1 cup white chocolate chips, extra for garnishing, if desired*
  • 1 cup semi-sweet chocolate chips, extra for garnishing, if desired*
  • 1 cup roughly chopped, toasted pecans, extra for garnishing, if desired*

Instructions

  1. In a medium saucepan, melt the butter over medium heat until melted. Remove from the heat.
  2. Add the brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes.
  3. Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.
  4. Add the flour, oats, baking soda, ½ teaspoon salt, and cinnamon and mix together.
  5. Stir in the white chocolate chips, chocolate chips and pecans.
  6. Roll by hand into medium-size balls or use a scoop, and place on sheet pans. If desired, tuck extra chips and pecans over tops of dough mounds for a lovely appearance.
  7. Chill, on sheet pan for 30 minutes.

You can find complete recipes of this I Want To Marry You Cookies in thecafesucrefarine.com

WHITE CHOCOLATE MACADAMIA NUT COOKIES

WHITE CHOCOLATE MACADAMIA NUT COOKIES

Happy Monday everyone!  Eh, isn’t that a huge oxymoron?  Lol, well today is a happy day for me because it’s my Mom’s birthday 🙂  Happy Birthday Mom!  😀

I’m posting this recipe today because white chocolate macadamia nut cookies are my Mom’s favorite kind of cookie!

These cookies are easy to make and they taste like they came from a bakery!!

When it comes to cookies, what is your preference… thin and crispy or thick and chewy? For me, it’s definitely thick and chewy…. like practically dough. Not much makes me happier than a freshly baked, warm from the oven cookie that is so soft, thick and chewy that it practically melts in your mouth!! If you like those kind of cookies, then these are the ones for you 🙂

The dough for these cookies comes together really quickly, then you just let the dough rest and chill for about an hour. You can chill for less time, and probably not at all… but chilling the dough will give you a thicker cookie 🙂

You can use any white chocolate that you’d like for this recipe, chunks, chips, etc…

WHITE CHOCOLATE MACADAMIA NUT COOKIES
WHITE CHOCOLATE MACADAMIA NUT COOKIES

Ingredients

  • 2 cups + 2 tablespoons all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup butter softened (1 1/2 sticks)
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 egg at room temperature
  • 1 egg yolk at room temperature
  • 2 tsp vanilla extract
  • 3/4 cup white chocolate chips
  • 3/4 cup chopped macadamia nuts

Instructions

  1. In a medium bowl, mix together the flour, baking soda and salt (I use a whisk), and set aside.
  2. Cream the butter and sugars together with a mixer (stand or hand-held). Add the egg, egg yolk, and vanilla and mix well until just combined.
  3. Add the flour mixture in batches, mixing to combine in between each batch, until all the flour is incorporated.
  4. Stir in the white chocolate chips and macadamia nuts.
  5. Cover the bowl with plastic wrap and chill dough for about an hour.

You can find complete recipes of this WHITE CHOCOLATE MACADAMIA NUT COOKIES in thechunkychef.com

Texas Cowboy Cookies

Texas Cowboy Cookies

Everything’s bigger in Texas and these Cowboy cookies (sometimes called Texas Cow Chips) are no exception. They are crispy on the edges but chewy and moist in the middle, and have about a hundred mix-ins that all combine to create the Texas of all cookies.

Do you go all out for Back to School shopping? Charlotte is just going into kindergarten in a couple weeks (cue the tears…cheers?) so I have zero experience in this field.

But this morning I noticed that her extremely worn, hand-me-down pajama pants only reach halfway down her shins, and the long-sleeve arms are about 6 inches short. When she sits her cute little crack shows. I’m pretty sure I have a kindergartener who’s wearing 3T pajamas on the regular.

This particular pair of pajamas is from a hand-me-down haul that I picked up 3 years ago. A friend of a friend announced that she was getting rid of a bunch of little girl clothes and did anyone want them. So I show up at this person’s house that I do not know and start bagging it up, hunter-gatherer style.

I remember her saying, “I know a lot of this stuff is in good shape, but I figure if we have another girl, all these clothes will be out of style anyway.” This is the part where I try to keep my eyes from widening, nod my head “mm-hmm,” and just start shoveling free out-of-style clothes in my garbage bag like a good little scavenger.

Texas Cowboy Cookies
Texas Cowboy Cookies

Ingredients

  • 1 cup (2 sticks) butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups flour, spooned and leveled
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup old fashioned oats
  • 1 cup corn flakes
  • 1 cup pecans, roughly chopped (and toasted!)
  • 1/2 cup coconut flakes
  • 1 cup (6 ounces) peanut butter chips (I used Reese’s)
  • 1 cup (6 ounces) semi-sweet chocolate chips

Instructions

  1. If you want to toast your pecans (you do! you do!) chop them up and throw them in a dry skillet over medium heat. Toast for 3-5 minutes, until fragrant. Don’t let them burn! Remove from heat and let cool while you make the dough.
  2. In a large bowl or stand mixer, beat the butter until it is light and fluffy.
  3. Add both sugars and beat well, scraping sides and bottom.
  4. Add eggs and vanilla, beat well.
  5. Add the flour but don’t mix it in. Add the salt, baking powder, and baking soda to the flour and use a small spoon to blend it with the flour a bit. Then mix in the flour, but stop before it’s fully incorporated.
  6. Add the oats, corn flakes, pecans, and coconut to the bowl. Mix in gently.

You can find complete recipes of this Texas Cowboy Cookies in thefoodcharlatan.com