Peanut Butter Chocolate Chip Cookies

YUM. You know it's going to be good when your 2 year old wont stop eating the dough, even before all of the ingredients are added. I love that they learn the essentials in life at such an early age. Yet another hit from Mrs. Mel.

*Makes 2 1/2 dozen

1 stick butter, softened to room temperature

1 cup of smooth or chunky peanut butter

3/4 cup firmly packed brown sugar

1/2 sup granulated sugar

1 large egg

3/4 Tablespoon milk

3/4 teaspoon vanilla extract

1 1/4 cup flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup chocolate chips

Preheat oven to 350 degrees.

In electric mixer bowl, combine the butter and peanut butter and beat the mixture until it is light and fluffy.

Add the brown and white sugars and mix until well combined.

Add eggs and mix for 1-2 minutes, until the mixture is combined and light in color.

Add the milk and vanilla and mix.

Add the dry ingredients and mix just briefly. While there are still large spots of flour, add the chocolate chips and mix until the flour is completely mixed in and the mixture is well combined. Let the cookie dough sit for 15 minutes before scooping onto the baking sheets. It will firm up as it sits.

When ready to bake, scoop tablespoon sized balls of dough onto baking sheets about 1-2 inches apart to allow for spreading as they bake. Bake for 10-11 minutes, do not over bake. Leave cookies on the sheet for 2-3 minutes after baking before removing them to a cooling rack. This will help them to set up and be firm enough to transfer without having them over bake in the oven.

Super Soft Sour Cream Sugar Cookies & Powdered Sugar Glaze

Yet another Sisters Cafe hit.... It's really too bad that Jake doesn't like sugar cookies, too bad for HIM! (I make them anyway)

1 cup butter
1 cup sugar
1 cup sour cream
2 eggs
1 tablespoon vanilla
1 teaspoon almond extract
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1/2 teaspoon nutmeg
4 cups flour

Cream together softened butter with sugar, sour cream and eggs. Add vanilla, almond extract, baking powder, baking soda, salt and nutmeg. Slowly add flour, 1 cup at a time. Dough should be sticky. Refrigerate one hour. Knead dough on floured board. Roll out and cut with cookie cutters. Bake for 9 to 12 minutes at 350.

Powdered Sugar Glaze

This frosting will harden upon standing, giving cookies a glazed surface.
Ingredients
2½ cups powdered sugar
3 Tbsp milk
2 Tbsp butter, softened
½ tsp almond extract
Food coloring optional

Directions
In small mixer bowl, combine the powdered sugar, milk, butter, and extract. Beat at medium speed until smooth, adding additional milk, if necessary, to reach the desired spreading or "flooding" consistency. Color with food coloring, if desired.

Homemade Double Chocolate Oreos

Cookies:

1 pkg Devils Food cake mix

1/2 cup (1 stick) butter, softened to room temperature

1 tsp vanilla

2 eggs

1 cup chocolate chips

Beat half of cake mix with butter, vanilla, and eggs on medium until smooth. Stir in remaining mix and chips. Dough will be very dry at first, so you may need to hand-mix it. Drop quarter-sized balls on ungreased cookie sheet, about 2 inches apart. Bake at 350 for 10-12 minutes, the less the better if you want softer cookies. Cool on sheet for 1 minute then transfer to cooling rack. Cool completely.

Cream cheese filling:

1/2 cup butter, softened to room temperature

8 oz cream cheese, softened

3/4 - 1 cup powdered sugar

1 tsp vanilla

Cream butter and add cream cheese and vanilla. Mix well. Gradually add sugar until you reach the desired consistency and flavor.

*You might even be able to get away with halfing this filling recipe and will still have enough for 1 batch of cookies.

To assemble the cookies, add about a tablespoon of filling into the center of one cookie. Place another cookie similar in size on top of the filling. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

Slow Cooker Hot Fudge Peanut Butter Pudding Cake

This recipe is brought to you by one of my favorite food blogs, melskitchencafe. It has hot fudge AND peanut butter so I knew it had to be Jake's birthday dessert tonight! It was SO yummy, and SO rich. I don't love chocolate all that much, but those who do LOVED this recipe.

*Serves 6

Cake:
1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
½ cup sugar
1 ½ teaspoons baking powder
1/8 teaspoon salt
½ cup milk
2 tablespoons canola oil
1 tablespoon vanilla extract
½ cup smooth or chunky peanut butter
½ cup semisweet chocolate chips

Topping:
3 tablespoons unsweetened cocoa powder
¾ cup sugar
1 ½ cups boiling water

Vanilla ice cream for serving

Coat a medium round or oval slow cooker with nonstick cooking spray.

In a medium size bowl, whisk together the flour, cocoa, sugar, baking powder, and salt. Make a well in the center, add the milk, oil, and vanilla, and stir in widening circles, gradually incorporating the dry ingredients, until you have a smooth batter. Stir in the peanut butter. The batter will be thick. Stir in the chocolate chips. Spread evenly in the crockpot.

To make the topping, in another medium-size bowl, combine the cocoa, and sugar; pour in the boiling water and whisk until smooth. Gently pour over the batter in the cooker; DO NOT STIR. Cover and cook on HIGH until puffed and the top layer is set, 2 to 2 ½ hours.

Turn off the cooker and let it stand, covered for 30 minutes before serving.

Serve with vanilla ice cream.