When it comes to candy, I always seem to gravitate towards one flavor combination. Peanut butter and chocolate. Wheater it’s in the form of a candy bar or a small ridged cup….it’s my go-to. Well, whenever I want that famous peanut butter cup flavor, but don’t have any on hand, this is always a great option to get my fix in. This is so easy to make and really has the taste and texture of a peanut butter cup. I make these typically in bars, but you can use a round cutter to cut out some “cups.” You can’t go wrong either way. The kicker is that this is yet another no-bake recipe. Yay! I don’t know about you, but those are two words I love to hear.
To begin, melt your butter and combine it with the graham cracker crumbs. Mix until combined.
Next, add in the peanut butter and vanilla and mix until combined.
Add in the sifted confectioners sugar and stir until combined.
Pour this filling mixture into a 9×13″ pan that has been pre-greased. Spread evenly as best as possible and refrigerate for at least an hour. It will firm up slightly.
Prepare the chocolate topping, by combining peanut butter and chocolate in a heat proof bowl. You can either melt this over a double boiler, which will take longer, or you can use a microwave in 15 second bursts. Stir at every 15 second checkpoint until completely melted.
Pour the chocolate mixture over the peanut butter filling mixture and spread evenly.
Cover and refrigerate for at least four hours or up to overnight.
Use a blowtorch or the heat of the stove top flame to slightly melt the bottom of the bars to loosen it. It will be much easier to cut this way. You can also leave it at room temperature for about an hour, but the other way is much faster. Cut into bars or use a round cutter to cut out “cups.” Enjoy!! I know I sure did.
See how I do it:
- 16 tablespoons (2 sticks) unsalted butter, melted
- 2 cups graham cracker crumbs
- 2 cups confectioner's sugar, sifted
- 1 cup creamy peanut butter
- pinch of salt
- 2 cups semisweet chocolate chips or milk chocolate chips
- 1/4 cup creamy peanut butter
Line a 9x13" rectangular baking pan. Grease with cooking spray or line with parchment paper.
Stir together the graham crackers and melted butter until combined.
Add in the peanut butter and vanilla extract and mix until combined.
Add in sifted confectioner's sugar and mix until combined.
Press the peanut butter filling into a pan and spread evenly.
Cover and refrigerate for at least an hour.
Microwave the chocolate and peanut butter in 15 second bursts and stir throughout until completely melted. You can also melt over a double boiler.
Pour the melted chocolate over the peanut butter filling. Spread evenly and cover and refrigerate for at least four hours or overnight.
You can use semisweet, bittersweet, milk chocolate or any combination. You can use a double boiler or microwave to melt the chocolate. Run the pan over some heat from the bottom to help loosen it if you didn't use parchment paper.
The great food debates of the world are raging and passionate. There are so many questions where people just can’t seem to agree. Do you put ketchup on hot dogs? Do you split an Oreo or just bite right into them? Can you use a spoon to twirl spaghetti? Is pecan pronounced “pick-ahn” or “pee-can?”
See what I mean? There are so many of these types of debates going on in the food world. There is a lesser known debate going on, but the passion is just as strong on this one. It involves these babies:
Yup. Lofthouse sugar cookies. Now, like many of you I grew up on these cookies. My mom would always pick them up when we would go on our shopping trips and my brothers and I would scarf them down right when we got home. I personally loved these growing up. They tasted like a sugar cookie to me. They tasted what they were supposed to taste like. I know I had a unrefined palate at ten years old, but still I liked them none the less. As much as my brothers and I loved these, many people equally hate these cookies. Many claim that these taste like preservatives. Which is understandable, considering that’s what’s in them. Many claim they can taste the margarine. Many claim they’re disgusting and tastes like chalk. So on and so forth. I never tasted those things as a child, but being semi-adultish now, I care about what I put into my body. I’m not a fan of preservatives and the long paragraph of ingredients. I want to know what’s in my food. That’s why when I saw the opportunity to recreate one of my favorite childhood cookies, I jumped at the chance.
To make it easier, I combined the egg, vanilla, lemon juice and zest together.
To start, combine the softened butter and sugar together and mix on medium low to medium for about 3-5 minutes until light and fluffy.
Mixture should look like this afterwards.
Now add in the egg/vanilla mixture and mix until the egg is absorbed. Should take no more than two minutes on medium.
Now put in the sour cream and give it another mix on medium for about a minute.
It should look like this. Lighter in color, more moist, but still sort of lumpy.
No need to sift, but combine the flour, salt, baking powder all in one and then dump it into the mixture.
Mix this on low to start until it’s just combined. The flour should be absorbed, but don’t over do it. It took me about thirty seconds of mixing. We’re done with the dough. See how easy that was.
Now this step isn’t mandatory, but I like to do it, because it really helps with the flavor and with handling the dough in my opinion. I like the dough to rest in the fridge wrapped in saran for at least an hour. The dough is sort of sticky if you choose to skip this step. Pre-heat your oven to 350°F while you’re waiting.
After an hour, roll up the dough into balls and place about 2″ apart on a cookie sheet lined with parchment paper. Press down until slightly flatter with your middle, ring and index fingers.
Bake at 350°F for about 9-10 minutes. They may look undercooked, but they’ll continue to cook on the sheet for 3-5 more minutes. The more you press them down, the less puffy they’ll look.
After letting them sit on the sheet for an extra 3-5 minutes out of the oven, move them to a cooling rack and let them cool completely before frosting them.
The buttercream frosting is super easy and quick to make. Start with butter and shortening. I use really good butter and hi-ratio shortening. I specifically used Plugra butter and Sweetex. Crisco will taste like Crisco so don’t use that. You will taste what you use, so keep that in mind.
Cream the butter/shortening in the mixer on medium until light and fluffy. Should take no more than two minutes if both are at room temperature. (Basement lighting now. The negatives of living in Michigan in the winter is the sun goes down at 5pm.)
Add 1/2 cup of the sifted confectioner’s sugar and mix on very low for about a minute then turn it up to medium low and mix until the sugar is well absorbed.
Add in another 1/2 cup of the sugar and the vanilla and almond. Beat until smooth.
Lastly, add in the remaining sugar, alternating between the sugar, milk and then ending with sugar. Mix on low when you first add the sugar so there’s no mess, but turn it up to medium to beat until completely smooth.
It’s a crusting buttercream as you see.
Now, if you’d like you can color the frosting. All the lofthouse sugar cookies have colored frosting so I decided to go ahead with this step. I colored mine light pink and green. I decorated them with various Christmas colored sprinkles. When frosting isn’t in use, make sure it’s covered with saran, because it does crust.
Now, the best part. Enjoy these deliciously, soft and fluffy sugar cookies with a tall glass of milk. Yum!! Trust me, these are SOOO much better than the store-bought stuff. They’re big, but still taste like a fluffy cookie. The frosting is sweet, but not overly sweet. I’m telling you, your kids will love you for this recipe.
I love cinnamon! It’s such a delicious spice. That warm depth it gives food is so good. We are currently in the season where everything pumpkin, cinnamon and peppermint is popular. But, I don’t need that excuse. I’ll eat these anytime during the year. They’re that good. I personally like cookies to be soft and chewy. Some prefer them crispy. If you are one of those people, this is probably not for you. You can bake them for a few more minutes then what’s listed to give them a crispiness, but if you’re looking for a thin and crispy cookie, you should probably look elsewhere. With all that being said, let’s get started.
If you’ve noticed a trend so far on the blog, it’s that I don’t post difficult recipes. No body has time for all that work. If it’s easy, it’s on here and here’s yet another one of those super easy, delicious recipes. Even if you don’t usually bake, you should try this and make yourself feel good.
To start, combine two sticks of butter with the brown sugar and granulated sugar in the bowl of a stand mixer. You can also use just a regular bowl with a hand mixer if you’d like.
Mix with the paddle attachment for about three to five minutes until light and fluffy.
Combine the egg yolk, whole egg and vanilla.
Pour in the egg mixture into the batter and mix until eggs are well absorbed, about a minute.
Combine the cinnamon, baking soda, cream of tartar and salt.
Dump in the cinnamon mixture into the batter and mix for another minute on low.
Stop the mixer and dump in the all-purpose flour. Mix on low until just combined.
Stop the mixer and scrape down with rubber spatula really well. Mixture should be crumbly, but flour for the most part should be absorbed.
Combine the sugar and cinnamon.
Roll out the dough into balls. The mixture will be very crumbly to start. Smash it down between the palm and fingers and roll between both palms. Keep doing this until a uniform ball forms. If you try to roll and it crumble, keep smashing it down and roll.
Place the dough balls about two inches apart on a greased cookie sheet lined with parchment. Bake at 325°F for ten minutes. It will look undercooked. Keep the cookies on the sheet for about three to four minutes, then move the cookies to a cooling wire rack.
Look at that texture. Soft and chewy, just as God intended.