Peanut Butter Dark Chocolate Chunk & Pretzel Granola for #theleftoversclub

For this month's Leftover's Club I was paired with Elizabeth from Food Ramblings. Elizabeth just had an adorable baby boy, Jonah, about 2 months ago so I wanted to send her something a new Mom would enjoy.

 

As a mother to 3 boys, I know that new Moms are always super busy and never really have time to take care of themselves. I remember barely even having time to eat! I wanted to send Elizabeth a delicious, indulgent, somewhat "healthy" snack she could munch on while doing the million-and-one things new Moms do. That's how this granola was created.

It all started off pretty well with a few healthy ingredients; oats, peanut butter and nuts, but then I veered off course and threw in cinnamon and white chocolate chips I had in my pantry along with pretzels for salty crunch, chunks of dark chocolate cut from a leftover Trader Joe's chocolate bar and a healthy drizzle of melted dark chocolate. That's where the indulgent part comes in...

 

 

Every new Mom deserves a special treat. I hope Elizabeth enjoys it! And I hope her little man enjoys the little something I included for him too...

If you have a blog and would like to receive delicious treats in the mail each month, sign up to join The Leftovers Club here

 

Peanut Butter Dark Chocolate Chunk Pretzel Granola w/Dark Chocolate Drizzle
Makes about 10 cups of granola

Ingredients:
1 cup peanut butter
1/4 cup unsalted butter
3 cups rolled oats
1 cup rice crispy cereal
1 cup walnuts
1 cup raw almonds
1 cup coconut
1 cup pretzels
3/4 cup brown sugar
1/4 cup honey
2 tsp vanilla extract
1/2 tsp salt
1/2 tsp cinnamon
1 cup dark chocolate chips + 1 cup for melting
1 cup cinnamon chips
1 cup white chocolate chips


Directions:

Preheat oven to 250f

Place the peanut butter and butter in a medium size bowl and microwave until melted. Stir well to combine.

Place the oats, cereal, walnuts, almonds, coconut and pretzels in a large bowl. Top with the remaining ingredients. Pour the melted peanut butter mixture over to top and mix well until combined.

Place the mixture on an ungreased rimmed baking sheet and bake for 1 hour, stirring every 15-20 minutes. During the last part of the baking, I like to pack the mixture down to help the granola clump together during the cooling process which creates chunks/clusters when you break the mixture apart.

Remove from the oven and allow to cool. Break the mixture apart into chunks. Add the cinnamon chips, white chocolate chips and 1 cup of the dark chocolate chips and toss to combine.

Place the remaining 1 cup dark chocolate chips in a bowl and microwave in 30 seconds intervals, stirring well after each interval, until melted. Drizzle over the granola and allow to cool completely.

Store at room temp in an air tight container for 1 week.

An InLinkz Link-up

Brown Butter & Nutella Chocolate Chip Cookie Bars with Fleur de Sel for #TheLeftoversClub

For this month's Leftovers Club, I was paired with Michele! Michele has a great blog called Always Bakin (love the name!) and has recently taken over the reigns as fearless leader/organizer extraordinaire of The Leftovers Club!  Our previous fearless leader, Elizabeth from Food Ramblings, just had an adorable baby boy just a few days ago! Congratulations, Elizabeth!! Thank you so much for all you have done for the club.

 

This month, I had a really tough time deciding which recipe I wanted to share. I actually sent Michele 2 different options because I was so indecisive... these Brown Butter & Nutella Chocolate Chip Cookie Bars and a loaf of Sour Cream Cinnamon Coffee Cake. Well, Michele was absolutely no help at all because she loved them both! Haha....

 

 

 

I decided to share the recipe for the bars because well...brown butter+nutella+chocolate+fleur de sel = duh! Need I say more? I will definitely post the recipe for the Sour Cream Cinnamon Coffee Cake later, but for now here's a preview pic...

 

 

 

I really enjoy being a part of The Leftovers Club. Swapping baked goods with fellow bloggers is a lot of fun! If you'd like to sign up to be a part of the club, I highly recommend it. Check out all of the details here....http://alwayzbakin.com/the-leftovers-club/

 

 



Brown Butter & Nutella Chocolate Chip Cookie Bars w/Fleur de Sel

Makes 1 9"x13 pan, approx. 18 bars

 

Note: This recipe requires chilling so plan ahead

 

Ingredients:

2 sticks of unsalted butter, cut into tablespoon size pieces

1 cup dark brown sugar

1/2 cup granulated sugar

1 large egg + 1 large egg yolk, room temp

2 teaspoons vanilla extract

1 tablespoon sour cream

2 1/4 cup all purpose flour

1 teaspoon baking soda

1/1 teaspoon salt

3/4 cup nutella

Fleur de Sel for sprinkling

 

Directions:

 

Make the brown butter

 

Place the butter in a sauce pan, and melt over medium-low heat, swirling occasionally. Continue with this process...the butter will foam up and have lots of bubbles, then the foaming will gradually subside, the butter mixture will become translucent and brown bits will form at the bottom of the pan. The butter will also become fragrant and smell nutty/caramel-y. Once the brown bits have formed, remove the butter from the heat and pour into a glass bowl. Cool the brown butter completely. approx 1-2 hours. I like to wait until mine has somewhat solidified.

 

Once the brown butter has cooled completely, scoop/pour it into the bowl of your stand mixer fitted with the paddle attachment. Make sure you get all of the brown bits, that's the flavor!

 

Add both sugars to the bowl and mix on low speed until well combined (approx 30 seconds). Scrape down the bottom and sides of the bowl.

 

Add the eggs, vanilla extract and sour cream. Mix on low speed until combined. Scrape down the bottom and sides of the bowl.

 

Add the flour mixture and mix on low speed just until combined. Fold in the chocolate chips.

 

Refrigerate the dough for 3 hours or overnight.

 

Line a 9x13" pan with nonstick foil or spray regular foil with nonstick cooking spray.

 

Place 2/3 of the dough in the pan and press into an even layer. Tip: Since the dough is somewhat stiff when it comes out of the fridge, I found it was easier to place small chunks of the dough all over the bottom of the baking pan (they should be close together) and then press them together in an even layer. If you put one huge chunk of dough into the pan and try to press it out into an even layer that way, it's a lot harder to do.

 

Heat the nutella in the microwave for a few seconds to loosen it up, then scoop/pour it into 3 rows across the length of the pan. Tip: Imagine cutting the bars into 3 rows along the length (the 13" side) of the pan. You want to place your 3 rows of nutella in the center of those 3 rows so that the streak of nutella is in the center of each bar when you cut it.

 

Crumble the remaining cookie dough randomly over the top. Tip: Don't cover up the stripes of nutella too much, you want those to be peaking out a bit when they're done baking so you see little puddles of nutella.

 

Bake at 350 for approx 15-20 minutes. Do not overbake! The dough should look lightly golden brown but should still be somewhat what (not completely set or dry). Tip: If you overbake, the cookie bars will be dry but don't worry, there's a fix for this! Just microwave the bars a few seconds before you eat one to warm it up and make it gooey.

 

Remove from the oven and place on a wire baking rack to cool for 10 minutes. After 10 minutes, sprinkle a touch of Fleur de Sel over the top (try to get some of it on the puddles of nutella peaking out of the dough).

 

 

Allow to cool completely, then remove from the pan using the foil as your handle. Cut into bars & serve!

 

Leftovers can be stored in an air tight container at room temp for up to 2 days or send some to your Leftovers Club Partner like I did! : )

 

 

An InLinkz Link-up

Chocolate Toffee Biscotti #creativecookieexchange

So is everyone else knee deep in cookie baking this month? I know I am! I love to bake and give homemade cookies for Christmas gifts.

 

The theme for this month's Creative Cookie Exchange was biscotti. Biscotti are actually the perfect cookie for gift giving. They ship well and stay fresh for several days. I have to admit that I'm not the biggest fan of biscotti. They tend to be dry and crumbly, in desperate need of dunking, while I tend to lean towards soft, chewy cookies. These Chocolate Toffee Biscotti, however are different. Due to the addition of chocolate chips and chocolate covered toffee bits in the dough, they are not as dry as the usual biscotti. The chocolate coating on the toffee bits melts into the dough while baking, giving it added moisture, while the toffee bits surprise you with little bursts of caramel crunch. The chocolate glaze and additional sprinkling of toffee bits add an extra layer of flavor.
 

This batch of Chocolate Toffee Biscotti is being gifted to a special friend/co-worker for her birthday. She happens to love biscotti and chocolate. I hope she enjoys eating them as much as I enjoyed baking them!

 

 

Chocolate Toffee Biscotti

Make about 18 cookies
Adapted from

Ingredients:
2 cups all purpose flour
1/3 cup natural cocoa powder
1/4 tsp salt
1 1/2 tsp baking powder
1 tablespoon espresso powder
2 tablespoons hot water
1/2 cup unsalted butter softened
3/4 cup granulated sugar
2 large eggs
1/2 tsp vanilla extract
3/4 cup dark chocolate chips coarsely chopped
1 cup chocolate covered toffee bits (like Heath or Skor)
Egg wash (1 large egg beaten with 2 tablespoons cold water)

Topping:
1 cup dark chocolate chips melted
1 cup chocolate covered toffee bits

Directions:

Preheat oven to 350f and line a baking sheet with parchment paper

In a small bowl, combine the hot water and espresso powder and stir to dissolve. Set aside.

Place flour, cocoa powder, baking powder and salt in a medium size bowl and whisk well to combine. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy (approx. 2 minutes).

Scrape down the bottom and sides of the bowl and the paddle. Beat in the eggs, one at a time, at low speed, mixing just until combined.

Add the espresso mixture and mix on low speed just until combined. Scrape down the bottom and sides of the bowl and paddle.

Add the flour mixture and mix on low speed until combined. Add the chocolate chunks and toffee beats and mix  on low speed just until distributed.

Dump the dough onto the prepared baking sheet and divide in half. Shape each half into a log approx. 8" long x 1.5" wide making sure each log is approx. 5" apart on the baking sheet since the dough will spread. Brush lightly with egg wash.

Bake approx. 25 minutes or until set and the dough looks done in the center. Remove from oven and place baking sheet on a cooling rack to cool.

Remove the cooled logs and place on a cutting board. Slice into 3/4" thick slices using a serrated knife (cut straight or on a diagonal). It is very important that the biscotti are completely cool before you cut them. Cutting while warm may cause them to break.

Place the cut biscotti back onto the baking sheet and return to the 350f oven. Bake another 6-8 minutes. Remove from oven and cool completely on the baking sheet.

To glaze the biscotti - melt the chocolate chips and drizzle the chocolate over each cookie. Sprinkle with toffee bits.

Allow the chocolate to set before storing.

Store at room temperature in an air tight container for  up to days.

Biscotti (or mandelbrot or any other twice baked cookie by any other name) are one of the perfect Holiday tin cookies! They last forever, and there are so many ways to make them festive. So we’ve got you covered--sweet, savory, low fat, loaded with decadence, you name it, we’ve got it! Happy Holidays!

You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

• Almond Lemon Biscotti by Basic N Delicious
• Banana Walnut Biscotti by Upstate Ramblings
• Chocolate Almond Biscotti by Karen's Kitchen Stories
• Chocolate Toffee Biscotti by Live Bake Love
• Currant Walnut Biscotti by Magnolia Days
• Dark Chocolate and Pistachio Biscotti by Flours and Frostings
• Gingerbread Biscotti by Food Lust People Love
• Gluten Free Chocolate Biscotti by What Smells So Good?
• Holiday Biscotti Bar by The Spiced Life
• Honey Beescotti by Oven Delights
• Mocha Biscotti by A Baker's House
• Orange Pistachio Biscotti by 2 Cookin' Mamas
• Parmesan Black Pepper Biscotti by A Shaggy Dough Story
• Peppermint Kahlua Chocolate-Dipped Biscotti by All That's Left Are The Crumbs
• White Chocolate Glazed Gingerbread Biscotti by Christmas Tree Lane

Dairy Free Dark Chocolate, Cherry & Pecan Magic Cookie Bars for The Leftovers Club

For this month's Leftovers Club, our theme was chocolate! Now, don't get me wrong, chocolate has to be one of my all-time favorite things in life, but coming up with a dairy-free chocolate recipe for my partner, Ginger from Stark Raving Delicious, was a little challenging. Plus chocolate can be hard to mail in the Summer!

 

I knew I wanted to make some type of cookie bar, easy to make, easy to ship, easy-peasy, right? And what cookie bar is more classic than the iconic Magic Cookie Bar? The challenge was making a dairy free version. Everyone knows that one of the main ingredients in Magic Cookie Bars is sweetened condensed milk. It's the "magic" that holds all of the ingredients together and creates the cohesive bar.

 

So how to make dairy-free sweetened condensed milk? Well, it turned out to be easier than I thought. Just use dairy free milk! I cooked almond milk and sugar until it was reduced down to a syrup like consistency. Done deal!

 

One of the other issues with Magic Cookie Bars that I wanted to address was that they can often be too sweet. To remedy that, I used dark chocolate (dairy free of course), coconut for texture, pecans for crunch, dried cherries for tartness and Maria Cookies, which aren't too sweet, for the crust. Sounded like the perfect balance to me!

 

I hope Ginger and her family enjoys my custom version of "Magic" Cookie Bars!

 

Ginger wins hands down for cutest packaging. Check out what she sent to me and get the recipe on her blog.

 

http://www.starkravingdelicious.com/2015/08/honey-cardamom-cookies-with-chocolate.html

 

.....if you're interested in swapping homemade baked goods with a great bunch for fellow bloggers, why not join The Leftover's Club! Sign up on Food Ramblings

 

 

 

 

 

 

Dark Chocolate, Cherry & Pecan Magic Cookie Bars

Makes 12 bars

 

Ingredients:

3 cups Almond Milk

3/4 cups granulated sugar

1 package of Maria Cookies (approx. 2 1/2 cups) or sub graham cracker crumbs

3/4 cup melted Earth Balance

2 cups Dairy Free Dark Chocolate Chips

1 cup sweetened flaked coconut

1 1/4 cups toasted pecans, coarsely chopped

1/2 cup dried cherries coarsely chopped

 

 

Directions:

 

Create the sweetened condensed milk

 

Place the almond milk and granulated sugar in a saucepan. Cook or medium heat stirring constantly until the liquid is reduced to 3/4 cup and is a syrup like consistency. Remove from heat and allow to cool to room temp.

 

 

 

Line a 9"x9" baking pan with nonstick foil or line with regular foil sprayed with nonstick spray.

 

When the sweetened condensed almond milk is cool, preheat the oven to 350f

 

Make the crust

 

Place the Maria Cookies in a food processer and process until crumbs. Place the cookie crumbs in a bowl, drizzle the melted Earth Balance over the crumbs and combine with a fork. Press the mixture evenly into the bottom of the prepared baking pan.

 

Assemble 

 

Sprinkle the chocolate chips evenly over the crust. Then sprinkle the coconut over the chocolate chips.

 

Pour the sweetened condensed almond milk over the coconut/chocolate.

 

Sprinkle the pecans and chopped cherries on top.

 

Bake for 30-40 minutes or until mixture is set and crust is golden brown.

 

Remove from oven and allow to cool completely before removing from the pan and cutting into bars.

 

Store leftovers in an airtight container at room temperature for up to 2 days.

 

 

 



An InLinkz Link-up

Vegan Peanut Butter and Roasted Banana Cake for The Leftovers Club

I have to admit that being a member of The Leftovers Club has definitely challenged me as a baker and taken me out of my "comfort zone". I've done some gluten free baking in the past and catered desserts for a completely gluten free wedding, but recently I have been paired with other members whose dietary restrictions or eating preferences have had me up for a challenge.

 

This month I was paired with Jenny from The Lazy Vegan Baker, who is obviously vegan. Not only is Jenny vegan, but she is a very experienced vegan baker and has even published an e-book with some amazing cookie recipes. Pretty impressive, huh?

 While everyone in the group is always so gracious and insists they'll accept anything, it's no fun receiving baked goods in the mail that you can't eat so I wanted to bake a vegan dessert to send to Jenny. Normally I will start with a base recipe and do a lot of experimenting and tweeking to give it my own twist, but this time I didn't want to play around and risk sending Jenny something that she wouldn't enjoy because baking without dairy can be tricky.

I came across this recipe for a Vegan Cake that looked amazing. Marly describes the recipe as being "tried and true" which is always a good thing in my book so I was sold. Of course I still did a little minor tweeking, because that's just in my nature - I roasted the bananas to intensify their flavor.  I'm a big fan of roasted fruit (this recipe for Vanilla Roasted Strawberries is one of my favorites). I also increased the amount of vanilla extract, used vanilla almond milk and a different chocolate ganache.

 

I hope Jenny and her family enjoys it!

If you are interested in being a member of a fun group of women (men are welcome too!) who exchange baked goods each month, please sign up to join The Leftovers Club! I guarantee it's a lot of fun!!

 

 

Vegan Peanut Butter & Roasted Banana Bundt Cake
Makes 1 reg size bundt cake or 3 smaller bundt cakes baked in disposable paper pans
Serves 10-15

Ingredients:
3 bananas
3 cups of all purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup peanut butter
3/4 cup vegetable oil
1 teaspoon apple cider vinegar
2 cups granulated sugar
2 teaspoons vanilla extract
1 cup vanilla almond milk
1 tablespoon cornstarch
1 tablespoon ground flax seed
1 1/2 cups dairy free chocolate chips

Crumble:
1 cup all purpose flour
1 cup oatmeal
1 cup light brown sugar
6 tablespoons coconut oil (softened)

Ganache:
1 cup dairy free chocolate chips
1/2 cup almond milk
1 tablespoon coconut oil


Directions:
1. Place the bananas on a rimmed baking sheet and roast at 350f for approximates 15 minutes or until blackened. Cool for a few minutes then remove the skins and mash. Set aside.

2. Prepare the crumble by placing all of the ingredients in a food processor and pulse until combined. Set aside.

3. In a medium size bowl, combine the flour, baking powder, baking soda and salt and whisk until thoroughly combined.

4. In a large bowl, combine the peanut butter, sugar, oil, almond milk, apple cider vinegar, vanilla extract, flax seed and cornstarch. Whisk well to combine.

5. Add the dry ingredients to the wet ingredients and mix with a wooden spoon just until combined. Fold in the chocolate chips.

6. Divide half of the batter into your well greased bundt pan, then sprinkle half of the crumble on top. Top with the remaining half of the batter and then the remaining crumble. Sprinkle a few extra chocolate chips on top if desired.

7. Place bundt pan on a baking sheet and bake approximately 60-70 minutes or until toothpick inserted comes out clean. Start checking your cake for doneness around 50 minutes. If the top of your cake starts to brown too quickly, tent with a piece of foil and continue baking.

8. Remove from oven and place on cooling rack to cool in pan for approx. 15 minutes, then invert onto a plate or cooling rack to cool completely.

9. Top with the ganache and serve!

An InLinkz Link-up

Peanut Butter Overload Brownies for The Leftovers Club

You can never go wrong with Chocolate and Peanut Butter, at least in my opinion. It's a match made in food heaven. When I saw that Oreo introduced a new peanut butter filled flavor (how could they!), I knew I had to bake something with them, so this happened... 

It all starts with a layer of brownie batter that gets topped with Peanut Butter Oreos, followed by a layer of peanut butter "frosting", dark chocolate ganache and more Peanut Butter Oreos. Boy are these good!

I hope my partner for this month's Leftover's Club, Michele from Alwayz Bakin enjoys them. They're a little over the top, but that's not a bad thing, is it?

If you'd like to join a fun group of fellow bloggers and exchange delicious treats once a month, please head over to Food Ramblings to sign up!

Peanut Butter Overload Brownies 
Makes 12 brownies 

Ingredients: 

Brownie Layer: 
Use your favorite brownie recipe or a boxed mix 
10 Peanut Butter Oreos (5 kept whole and 5 coarsely chopped in large chunks) 

Peanut Butter Layer: 
2  2/3 cups powdered sugar
1/2  cup peanut butter
6 tablespoons milk
1/4 teaspoon vanilla extract

Chocolate Ganache Layer:
9 ounces dark chocolate
1/3 cup peanut butter
11 Peanut Butter Oreo Cookies (6 kept whole, 5 coarsely chopped into large chunks)

Directions: 
Preheat your oven to 350f
Line an 8"x 8" or 9" x 9" baking pan with non-stick foil or spray regular foil with non-stick cooking spray. 

Prepare your favorite brownie recipe (or boxed mix) according to the directions and bake as directed. About 8 minutes before the brownies are done, top with the whole and chopped Oreos. Finish baking then remove from oven and allow to cool completely. 



When brownies are completely cooled, prepare the peanut butter layer by combining all of the Peanut Butter Layer ingredients in a large bowl and whisking until well combined. Dollop over the cooled brownies and spread into an even layer. Refrigerate for approx 1 hour or freeze for 30 minutes. 

When brownies have finished chilling, make the chocolate ganache layer. Melt the chocolate chips in the microwave and stir until completely melted. All the peanut butter and stir to combine. Pour over the chilled peanut butter layer, then top with the whole Oreos and sprinkle with the chopped Oreos pressing slightly to make sure they adhere to the chocolate. 

Chill in the refrigerator for 20 minutes until chocolate is set and brownies are firm.

Cut the brownies into 12 equally sized squares. To serve, allow the brownies to come to room temperature for about 15 minutes. 

Store leftovers in the refrigerator in a tightly covered container.

An InLinkz Link-up

Double Chocolate Peanut Butter Swirl Cookies

I have a confession to make. Normally I'm a very "plan-ahead" type of person. I don't like to leave things until the last minute. My job is too stressful and unpredictable to leave my personal life to the same type of chaos, but somehow the entire month of May (and now part of June) slipped away from me. Where the heck did all the time go?

 

I realized yesterday that it was time to post for this month's Leftover's Club and I had not yet decided what I wanted to make for my partner, Marissa, from In My Yellow Cardigan. As a matter of fact, I hadn't even corresponded with Marissa very much at all - shame on me! I normally try to interact with my Leftover's Club partner at least a few times to get to know them a little better, but I was a bad partner this month...

 

I hope these Double Chocolate Peanut Butter Swirl Cookies make up for it. Marissa mentioned she likes chocolate so who am I deny chocolate to anyone? I practically live off of the stuff!

 

 

 

These cookies definitely deliver in the chocolate flavor department. They're rich and fudgy and the creamy swirls of peanut butter combine perfectly with the chunks of chocolate.

 

If you're interested in joining The Leftover's Club, please stop by Food Ramblings  and sign up! Receiving goodies in the mail each month is a lot of fun! And I promise if we're ever paired up, I'll try not to wait until the last minute (or if I do, I'll make it up to you with chocolate!)

 

 

 

 

Double Chocolate Peanut Butter Swirl Cookies

Makes 18 large cookies

Adapted from Picky Palate

 

Ingredients:

2 sticks of unsalted butter, softened

1 cup of peanut butter

1 cup of granulated sugar

3/4 cup packed light brown sugar

2 eggs, room temperature

1 tablespoon real vanilla extract

1 3/4 cups all purpose flour

1 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups chocolate chunks (or large chocolate chips like Ghiradelli Bittersweet Chips)

 

 

 

 

Directions:

 

Place the 1 cup of peanut butter in a shallow bowl and freeze for 30-45 minutes.

 

Preheat oven to 350f

 

Line cookie sheets with silpat or parchment paper.

 

In a medium size bowl, combine the flour, cocoa powder, salt and baking powder. Whisk well to combine. Set aside.

 

Place the butter, sugar and brown sugar in the bowl of your stand mixer fitted with the paddle attachment. Mix on medium speed until light and fluffy (approx. 3 minutes).

 

Add the eggs and vanilla and mix on low speed until combined.

 

Scrape down the bowl and add the dry ingredients. Pulse a few times to combine so the flour mixture doesn't fly all over the place (take it from experience) then mix on low speed just until combined.

 

Remove the peanut butter from the freezer, then remove half of the dough from the mixing bowl. Dollop half of the peanut butter mixture on top of the dough in the mixing bowl, then put the other half of the dough back in the bowl and dollop the remaining peanut butter on top. This ensure more even distribution of the peanut butter.

 

Pulse a few times just to create swirls of peanut butter throughout the dough. You don't want to over-mix and incorporate the peanut butter into the dough too much. There should be large swirls of peanut butter throughout the dough.

 

 

 

Using a large cookie scoop, place 5-6 balls of dough on the prepare cookie sheets and bake at 350f for 14-15 minutes or until cookies are set.

 

Remove from oven and allow cookies to cool on the baking sheet for 5-7 minutes before removing to a wire rack.

 

Enjoy!

 

Store leftovers in an air-tight container for up to 2 days.

 

 

 

 

 

 

An InLinkz Link-up