These irresistible Reese's Peanut
Butter Cup Chocolate Chip Oatmeal Cookies were the inspiration to make these delicious Reese's Pieces Peanut Butter Oatmeal Cookies, because they were so good.
For other oatmeal cookie choices, these Reese's Pieces Peanut Butter Oatmeal Cookies, BFF Dark Chocolate Chip Oatmeal Cookies Reese's Peanut
Butter Cup Chocolate Chip Oatmeal Cookies and these Healthy Strawberry Banana Oatmeal Cookies are all great recipes for the holidays or my favorite time, «just because»!!
(2) Peanut
Butter Cup Chocolate Cookies: replace 1 tablespoon of the oil with peanut butter, add some mini chocolate chips, and then drizzle with more peanut butter.
almond chocolate cookies beetroot chocolate cake chocolate brownies chocolate peanut
butter cups chocolate peanut butter pudding chocolate souffle with coconut whipped cream chocolate swirl croissants cinnamon dots coconut cake coconut muffins coconut - mango uncheesecake Greek twisted pumpkin pie easy baked doughnuts ekmek kataifi low - fat apple muffins milkpie new year's cake orange chocochips muffins raw vegan cheesecake red velvet cupcakes vanilla pumpkin pie yo frooties
Not exact matches
Chocolate Layer Cakes with Black Cherry and Orange
Chocolate layers 3
cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes 1/2
cup coconut oil 1
cup sprouted pecan
butter or almond
butter 3/4
cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2
cup almond flour 1 1/2
cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)
about 5 clementines — divided 2/3
cup coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2
cup hazelnuts 1/4
cup chocolate chips — I used vegan mini-chips 1
cup cooked black beans 2 tablespoons sesame tahini or another nut
butter 1/4
cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping
cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional
The new
chocolate ghouls, Halloween rocky road,
chocolate orange brownies and salted vanilla almond
butter cups are my absolute favourites but the others are all amazing too.
Raw
Chocolate Candy 1
cup cacao
butter, shaved (that's what you see in the first picture) 1/2
cup raw cacao powder 1/4
cup mesquite powder 2 tablespoons maca powder 2 tablespoons raw agave syrup
1/2
cup unsalted
butter, softened 1
cup light brown sugar, packed 3 tablespoons white sugar 1 egg 2 teaspoons pure vanilla extract 1 3/4
cup all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2
cups chocolate chips 1 1/2 teaspoons espresso powder or finely ground instant coffee powder
5
cups oatmeal, any kind (quick or rolled) 2
cups unsalted
butter 4
cups all - purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 2
cups sugar 2
cups brown sugar, packed 3
cups chocolate chips 1/2 teaspoon salt 1 - 8 oz.
Also, add some cinnamon to the mix and lastly, strain it through a sieve in to the
cup to catch any almond
butter pulp than didn't melt in to the milk and leave yourself a perfectly smooth hot
chocolate.
1
cup all - purpose flour 1
cup old fashioned oats 3/4
cup brown sugar 1/2
cup (1 stick)
butter, softened 1 14 - ounce can sweetened condensed milk 1
cup semi-sweet
chocolate chips 1/2
cup sliced almonds (or other nut of choice)
1
cup hazelnuts 14.4 oz box graham crackers, crushed (about 4
cups) 8 oz dark or semisweet
chocolate 1/2
cup dark alkalized (Dutch process) cocoa powder 1 1/2
cups (3 sticks) unsalted
butter, at room temperature 1
cup packed brown sugar, dark 2 large eggs
I still love the flavors of peanut
butter and
chocolate, however, so I've made my own version of «peanut
butter» (actually it's sunbutter)
cups with way less sugar.
7
cups mini marshmallows (12.5 oz if you want to make it easier) 2
cups crushed (roughly the same size as the marshmallows)
chocolate graham crackers, or
chocolate wafer cookies, or 2
cups of whatever your heart tells you 1 14 oz can condensed milk, look for one that's just milk and sugar, like Nestle's La Lachera (also #notsp) 2 tablespoons unsalted
butter pinch of salt (or use salted
butter and leave this out) 12 oz bag of semi-sweet
chocolate chips 1/4 teaspoon peppermint extract 3 - 4 tablespoons crushed up peppermint candies, optional, really not the most necessary thing
1/2
cup butter 1/4
cup sugar 1/2
cup brown sugar 1 egg 1 teaspoon vanilla 3/4
cup peanut
butter (I used chunky) 1
cup flour 1 teaspoon baking powder Pinch of salt 1 1/4
cups chocolate chips
I used to love peanut
butter cups, but now that milk
chocolate, jam packed with sugar, doesn't really appeal to me at all.
These nut -
butter filled
chocolate cups are the perfect treat for you Easter baskets.
Rich silky peanut
butter cheesecake with
chocolate ganache topping and Reese's
cups.
Orange Cardamom Hazelnut Dark
Chocolate Florentines (gluten free) 1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a
Chocolate Florentines (gluten free) 1/2
cup (65 g) hazelnuts 1 1/2
cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4
cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2
cup + 3 tablespoons (150 g) unsalted
butter 2 tablespoons heavy cream 1/4
cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark
chocolate (make sure to use certified gluten free if that is a
chocolate (make sure to use certified gluten free if that is a concern)
1
cup butter or margarine 1
cup peanut
butter 1
cup white sugar 1
cup brown sugar (firmly packed) 2
cups flour 1 teaspoon baking soda 12 ounces
chocolate chips
I don't know about you, but for me it's been a good long while since I've had
chocolate peanut
butter cups, or another of my favorites, Buckeye candy (basically a mixture of peanut
butter,
butter, and powdered sugar rolled into balls and coated in
chocolate).
1 apple 1/4
cup peanut
butter 1/4
cup almonds, sliced 1/4
cup walnuts, chopped 1/4
cup shredded coconut 1/4
cup chocolate chips
Or you could do a
chocolate cookie dough and use mini peanut
butter cups!
She included peanut
butter cups, taza drinking
chocolate, a huge chunk of bittersweet
chocolate, and even a raw
chocolate bar.
If you've had a buckeye before, or Reese's
cup, or anything
chocolate + peanut
butter (if not, WHY?!)
The peanut
butter cups are gluten free, and the dark
chocolate peanut
butter cup is also dairy free.
2 1/2
cups All Purpose Flour 1 teaspoon baking soda 1/2
cup white hot
chocolate mix (I used Ghiradelli) 1
cup butter at room temperature 1 8 oz block cream cheese 2
cups sugar 5 eggs 2 teaspoons vanilla 3 ounces white
chocolate chips confectionery sugar to dust over top of cake
Outrageous Brownies These are probably the BEST brownies I have ever made INGREDIENTS 2 sticks (1/2 pound) unsalted
butter 8 ounces + 6 ounces semisweet
chocolate chips (for Ghiradelli large
chocolate chips, that is 1 1/3
cups + 1
cup) 3 ounces unsweetened
chocolate, -LSB-...]
Ingredients: 100 grams (1
cup) whole oats 25 grams (1/4
cup) toasted pumpkin seeds 25 grams (1/4
cup) toasted almonds, coarsely chopped 25 grams (1/4
cup) shredded coconut 50 grams dark
chocolate, finely chopped (optional) Pinch of salt 80 grams smooth peanut
butter 100 grams of honey or date syrup 1/2 tsp.
1 1/4
cups organic brown rice syrup 3/4
cup organic peanut
butter * 2 tablespoons organic virgin coconut oil 6
cups brown rice cereal (gluten - free) 1/4
cup cacao nibs or dark
chocolate chips (optional)
Ingredients 1 pie crust (I used this one, with Spectrum vegetable shortening substituted for the
butter) 1 1/2 ounces bittersweet
chocolate 1/4
cup light corn syrup 2 teaspoons neutral oil, like safflower 3/4
cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2
cups toasted pecan halves
Chocolate Chip Coffee Cake 1 1/3 cups all purpose flour 1 1/2 tsp baking powder 1/4 tsp salt 3/4 cup sugar 1/2 cup butter, room temperature 2 large eggs 1 tsp vanilla extract 1/2 cup buttermilk 3/4 cup chocol
Chocolate Chip Coffee Cake 1 1/3
cups all purpose flour 1 1/2 tsp baking powder 1/4 tsp salt 3/4
cup sugar 1/2
cup butter, room temperature 2 large eggs 1 tsp vanilla extract 1/2
cup buttermilk 3/4
cup chocolatechocolate chips
2 1/3
cups all - purpose flour 1 teaspoon baking soda 3/4 teaspoon salt 12 tablespoons unsalted
butter, slightly softened 1
cup packed dark brown sugar - I used light brown sugar 1/2
cup granulated sugar 2 large eggs 2 teaspoons vanilla 2
cups coarsely crushed pretzel sticks 2
cups bittersweet
chocolate chips
salt 1/2
cup butter, softened 1
cup white sugar 1/2
cup brown sugar 1
cup canned pumpkin puree 1 egg 1 teaspoon vanilla extract 1 1/2 -2
cups white
chocolate chips
Ingredients 2
cups (250 grams) all - purpose flour 3 tablespoons (42 grams) granulated sugar, plus extra for sprinkling 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons (85 grams) cold unsalted
butter, cut into small pieces 6 ounces (170 grams) raspberries 1/2
cup (85 grams) dark
chocolate chips 1 large egg 1 teaspoon vanilla extract 1/3
cup (80 ml) heavy cream
Crispy Bottom Peanut
Butter Pie with Chocolate Fudge Sauce Serves 8 3 tablespoons vegan margarine 3/4 cup vegan chocolate chips 2 cups vegan puffed rice cereal 8 ounces vegan cream cheese, room temperature 1 cup smooth peanut butter 1/4 cup agave nectar 1/4 cup sugar 2 tablespoons fresh lemon juice 1/4 cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipe fo
Butter Pie with
Chocolate Fudge Sauce Serves 8 3 tablespoons vegan margarine 3/4 cup vegan chocolate chips 2 cups vegan puffed rice cereal 8 ounces vegan cream cheese, room temperature 1 cup smooth peanut butter 1/4 cup agave nectar 1/4 cup sugar 2 tablespoons fresh lemon juice 1/4 cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipe
Chocolate Fudge Sauce Serves 8 3 tablespoons vegan margarine 3/4
cup vegan
chocolate chips 2 cups vegan puffed rice cereal 8 ounces vegan cream cheese, room temperature 1 cup smooth peanut butter 1/4 cup agave nectar 1/4 cup sugar 2 tablespoons fresh lemon juice 1/4 cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipe
chocolate chips 2
cups vegan puffed rice cereal 8 ounces vegan cream cheese, room temperature 1
cup smooth peanut
butter 1/4 cup agave nectar 1/4 cup sugar 2 tablespoons fresh lemon juice 1/4 cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipe fo
butter 1/4
cup agave nectar 1/4
cup sugar 2 tablespoons fresh lemon juice 1/4
cup soy creamer or soy milk 1 teaspoon pure vanilla extract
Chocolate Fudge Sauce (recipe
Chocolate Fudge Sauce (recipe follows)
Brownie Mix: 6 tablespoons unsalted
butter, cut into small pieces 4 ounces semisweet
chocolate, chopped into small pieces 2/3
cup granulated sugar 2 large eggs, at room temperature 1/2
cup all - purpose flour 1 Tbs.
Ingredients 1
cup granulated sugar 1/3
cup packed brown sugar 2 sticks
butter (1
cup), softened 1 egg 1/4 teaspoon espresso powder 1 teaspoon vanilla extract 2 1/4
cups all - purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2
cup coarsely chopped crystallized ginger 1/3
cup Heath brand toffee bits 1
cup coarsely chopped milk
chocolate
Skip the candy aisle and make a handful of these dark
chocolate almond
butter cups at home.
I made a loaf last night with a few modifications: to compensate for the chopped semisweet
chocolate bits I added, I reduced the sugar to 1/2
cup and used 1/3
cup of brummel yogurt spread in place of the
butter.
2 1⁄4
cups All Purpose Flour 1 tsp Baking Soda 1⁄2 tsp Salt 1
cup Butter unsalted softened 3⁄4
cup Sugar granulated 3⁄4
cup Light Brown Sugar packed 1 tsp Vanilla Essence 2 tbsp Egg Replacer for 2 eggs 1
cup Semi-Sweet
Chocolate Chips
* 1/3
cup superfine rice flour, plus extra for dusting baking pan * 1/3
cup amaranth flour (I usually just grind amaranth seeds in my coffee grinder or Vitamix) * 1/4
cup sorghum flour * 1/4
cup potato starch * 1/4
cup sugar * 1-1/4 teaspoons xanthan gum * 1/8 teaspoon cinnamon * 2 Tablespoons honey * 6 Tablespoons cold
butter, cut into small pieces * 2-1/2
cups high quality
chocolate chips * 2
cups mini marshmallows
I took a chewy peanut
butter cookie recipe, used peanut
butter cups instead of
chocolate chips, then sandwiched them together with peanut
butter filling.
Andes Mint Mini Cheesecakes Ingredients Pam nonstick baking spray 1 1/4
cup chocolate graham cracker crumbs 2 tablespoons sugar 4 tablespoons
butter melted 2 (8 ounce) boxes of cream cheese softened 1/4
cup plus 2 tablespoons sugar 1 egg 1 teaspoon mint extract 4 drops green food coloring 1 1/4
cups chocolate chips 15 Andes mints coarsely chopped.
5 ounces good - quality semi-sweet
chocolate bar (Scharffen Berger 62 %) 1
cup whole wheat pastry flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1
cup old - fashioned rolled oats 1/2
cup walnuts, very, very finely chopped (by hand) 1/2
cup unsalted
butter, at room temperature scant 1
cup natural cane sugar (or brown sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4
cup large - grain sugar (for ex: turbinado)
Ingredients: 1/2
cup butter 1
cup sugar 1/4 teaspoon salt 1 large egg 1 1/2 teaspoons vanilla extract 1
cup all purpose flour 1/2 teaspoon baking powder 1
cup chocolate chips (I used 1/2 a
cup of milk
chocolate drops and 1/2 a
cup white
chocolate drops).
Peel back the plastic, and scoop 1 - 2
cups of
Chocolate Peanut
Butter Cup ice cream into the concave dome, pressing gently into sides and bottom, forming about a 1 - inch layer.
Ingredients (Adapted from Joy of Baking): 1/2
cup (1 stick) unsalted
butter, room temp 3/4
cup creamy peanut
butter 1/3
cup brown sugar 1/3
cup granulated sugar 1 egg 2 teaspoons vanilla 2 tablespoons milk 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2
cup all purpose flour 1/3
cup granulated sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark
chocolate, melted 1 package candy eyes
2 - 3
cups mini or regular semisweet
chocolate chips (or 1
cup each semisweet, peanut
butter, and white
chocolate chips)