Peanut Butter Chocolate Chunk Pudding Cookies

March 5, 2014 in cookie

I’ve been kind of obsessed with pudding cookies since I first tried them almost a year ago. Since then I’ve made pumpkin ones and cranberry pistachio ones. I just can’t get enough!

If you’ve never put pudding in cookies, I really suggest you try it. Especially if you love a soft cookie! The pudding takes a regular cookie and gives it a little something special.

These cookies are basic peanut butter cookies with chocolate chunks and then have a packet of vanilla pudding in it. Peanut butter cookies are probably at the top of my Favorite Cookies list so I’m sure you can imagine how much I loved these.

Two years ago: Chocolate Peanut Butter Cookies
Three years ago: Pulled Pork with Alabama Barbecue Sauce
Four years ago: Loaded Blondies

Peanut Butter Chocolate Chunk Pudding Cookies

about 3 dozen cookies

adapted from Sweet Pea's Kitchen


2 1/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (3.4 ounce) box instant vanilla pudding
3/4 cup unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup chocolate chunks


  1. Preheat oven to 350F. Line two cookie sheets with parchment paper.
  2. In a mixing bowl, whisk together flour, baking soda, salt, and vanilla pudding mix.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, peanut butter, and both sugars until light and fluffy. Add eggs and vanilla; beat until combined. Add in flour mixture and beat until just incorporated. Fold in chocolate chunks.
  4. Roll a heaping tablespoon of dough into a ball and place on prepared baking sheet. Flatten slightly.
  5. Repeat with the remaining dough, leaving about 2 inches between each ball of dough.
  6. Bake 10 - 12 minutes or until cookies just start to turn golden. Cool completely on a wire rack.

Chocolate Shortbread Cake

February 12, 2014 in cake

Do you have Valentine’s Day plans yet? I told my husband that I want takeout sushi and a bottle of wine. And probably a Revenge marathon.

If you’re having dinner at home with your sweetheart, I’ve got the perfect dessert. I made an amazing brownie pudding last year for Valentine’s Day and I won’t lie, I kind of want to make it again this year. It’s that good. But I decided to try something different.

These Chocolate Shortbread Cakes aren’t technically cakes since there’s no baking. Nope, none at all! It’s basically chocolate with cookies inside, covered with more chocolate. I always say I’m not a huge chocolate fan but every once in a while a super rich chocolate dessert is just what I need.

Chocolate Shortbread Cake

6 cakes

adapted from Southern Living


2 1/2 cups milk chocolate chips
3/4 cup (1 1/2 sticks) butter
3 tablespoons honey
1/3 cup heavy cream
2 cups chopped shortbread cookies
For the ganache:
1 cup heavy cream
1 1/14 cups semisweet chocolate chips
1 tablespoon honey
1/2 teaspoon salt


  1. Line each compartment of a 6-mold jumbo-size muffin pan with plastic wrap.
  2. In a double boiler, melt milk chocolate chips, butter, and honey together over simmering water. Stir occasionally until completely smooth. Whisk in heavy cream.
  3. Remove from heat and stir in cookies. Pour about 3/4 cup into eat prepared muffin cup. Chill at least 2 hours or until set.
  4. Remove cakes from pan onto a parchment-lined baking sheet.
  5. To make the ganache, place semisweet chocolate chips in a mixing bowl.
  6. Heat heavy cream in a saucepan over medium heat just until it begins to bubble. Pour over the semisweet chocolate chips and stir until smooth. Stir in honey and salt. Let stand 10 minutes or until it reaches spreading consistency.
  7. Slowly pour over the cake, spreading to edges and sides. Chill 1 hour, or until the ganache is set. Remove from refrigerator about 30 minutes before serving.

Italian Sugar Cookies

December 23, 2013 in cookie

I feel like the worst blogger ever. I actually made 4 different treats like week, took photos, and all that so I could blog them in the days leading up to Christmas. And then I totally dropped the ball.

You guys. I have been very busy watching vlogs, buying workout clothes (because I’m going back to my boyfriend Shaun T starting January 1st and you can’t restart a workout regimen without new clothes – duh) and tricking my husband into telling me which mall he had to go to to get my presents so I can harass him with “Is it…?” every 5 minutes. Very busy, I tell you.

I absolutely had to get these Italian Sugar Cookies up for you though because they’re that good! My husband actually made fun of them and said he was going to slice them in half and put sandwich meat in them since they look like little rolls but once he tried one, he took it all back. I guarantee Santa will love them!

I’m posting my favorite, favorite, favorite cookie tomorrow so maybe sure you check back!

One year ago: Eggnog Bread
Two years ago: Finnish Ribbon Cookies
Three years ago: Caramel-Filled Chocolate Cookies
Four years ago: Pumpkin Caramel Coffee Cake

Italian Sugar Cookies


6 eggs
1 cup sugar
1 cup shortening, melted and cooled
2 teaspoons lemon extract
4 cups flour
2 teaspoons baking powder
dash of salt
For the glaze:
1 cup powdered sugar
1 - 2 tablespoons heavy cream or milk
1/4 teaspoon lemon extract


  1. Preheat oven to 400F. Line a baking sheet with parchment paper; set aside.
  2. In the bowl of a stand mixer, beat together eggs and sugar until light in color. Add cooled shortening and lemon extract.
  3. In a separate bowl, sift together flour, baking powder, and salt. Add this to the egg mixture and beat until just combined.
  4. Taking a tablespoon at a time, roll into balls and place on sheet.
  5. Bake for 7 minutes or until the bottoms are a nice golden color.
  6. Cool on a baking rack before glazing.
  7. To make the glaze:
  8. Whisk powdered sugar, heavy cream (or milk), and lemon extract until no lumps remain.
  9. Dip each cookie in the glaze and top with sprinkles. Place on a wire rack over a paper towel to catch any drips. Allow glaze to harden before packing in an air tight container.

Peanut Butter and Jelly Bars (with Butter Flavored Olive Oil)

December 5, 2013 in bars, cookie, spon

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Have you tried the STAR Butter Flavored Olive Oil?

I saw someone do a blog post about using it to make chocolate chip cookies a couple months back and was immediately intrigued. I really like oil over butter in certain baked goods but I still want that butter taste so this is kind of the perfect product for me. It’s also great because my stove hates me and trying to melt butter on it usually ends with brown butter and I don’t always want brown butter!

I found it at Walmart with all the other olive oils:

I typically wouldn’t use an olive oil for baking since they do have a very distinct flavor but this one is meant for baking. Or cooking. Or whatever you want!

I’ve been in the mood for peanut butter and jelly bars for weeks and finally decided to make them using this in place or the butter I would normally use. They turned out delicious and buttery in all the right ways!

The bars themselves are delicious. Like a peanut butter sandwich but obviously better! The cookie part stays nice and soft with the top bits getting just a tiny bit crisp. And the salty peanuts on top are the perfect compliment to the super sweet jelly. If you’ve never made PB&J bars before, I definitely suggest you try them.

Peanut Butter and Jelly Bars (with Butter Flavored Olive Oil)


1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup old-fashioned oats
1/2 cup STAR Butter Flavored Olive Oil
1/2 cup sugar
1 egg
1 cup peanut butter
1 teaspoon vanilla
3/4 cup strawberry jelly
2/3 cup salted peanuts, roughly chopped


  1. Preheat oven to 350F. Line an 8x8 square pan with parchment or aluminum foil.
  2. Sift together flour, salt, and baking powder. Stir in oats. Set aside.
  3. In a mixing bowl, beat together STAR Butter Flavored Olive Oil and sugar. Add egg, peanut butter, and vanilla; beat until combined. Slowly add in flour mixture and beat until the flour is incorporated.
  4. Put 2/3 of the dough into the prepared pan and spread to the sides of the pan. Put jelly on the dough and use a spatula to spread it to all the sides. Dollop the remaining dough over the jelly - it doesn't need to cover it completely. Sprinkle with peanuts.
  5. Bake for 30 - 35 minutes or until the topping is golden brown.
  6. Cool on a wire rack before cutting and serving.

Cranberry Pistachio Cookies

December 4, 2013 in cookie

I made cookies! And they’re green!

They’re part of my dear friend Katrina’s annual I’ll Bring the Cookies! event so you need to go over there to check them out. You’re going to want the recipe, I promise. Super simple and really delicious!

A new cookie recipe every day in December- a virtual blogger cookie swap!


There’s also an awesome giveaway sponsored by OXO in honor of the event. All you have to do is comment on this post and then fill out the form below!


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