Triple Chocolate Peanut Butter Cookies

Triple Chocolate Peanut Butter Cookies

Ingredients:

½ cup semisweet chocolate chips

1¼ cup all-purpose flour

¼ cup cocoa powder (I used special dark)

½ teaspoon salt

½ teaspoon baking soda

½ teaspoon baking powder

1 stick (1/2 cup) unsalted butter, softened

½ cup brown sugar

¼ cup granulated sugar

1 large egg, at room temperature

2 teaspoons vanilla extract

¼ cup creamy peanut butter

½ cup chocolate chunks

½ cup (4 oz. package) Reese’s Pieces


Directions:

Melt ½ cup chocolate chips in the microwave or with the help of a double boiler. Set aside.Sift together flour, cocoa powder, salt, baking soda and powder. Set aside as well.

In your stand mixer cream together butter, brown sugar and granulated sugar. Add egg and vanilla and stir until combined. Add melted chocolate chips and give it a good stir. Finally, add creamy peanut butter and stir until incorporated. Now add dry ingredients to the wet ingredients and mix until just combined. Add chocolate chunks and Reese’s Pieces. Cover and refrigerate dough for 45-60 minutes.

Preheat oven to 325 degrees F. Line a baking sheet with parchment paper. Using a large cookie scoop, place cookie dough balls about 2 inches apart onto the prepared baking sheet. Put in the oven and bake for 12 -14 minutes or until tops of cookies have a cracked appearance. Let cool for 10 minutes before transferring to a wire rack to cool completely.

Red Velvet Cheesecake Cookies

Red Velvet Cheesecake Cookies

Ingredients:

For the cookies:

1 box red velvet cake mix ( Duncan Hines)

2 tablespoons all-purpose flour

2 large eggs

1/2 cup canola oil

1 teaspoon vanilla extract


For the cheesecake filling:

4 oz cream cheese, at room temperature

2 cups powdered sugar

1 teaspoon vanilla extract

For the white chocolate drizzle:

1 1/2 cups white chocolate chips, melted


Directions:

To make cookies, in a large bowl combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Wrap the dough in plastic wrap. The dough will be oily. Refrigerate for at least two hours.

To make the cheesecake filling, using a mixer, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth. Using a teaspoon, scoop out cheesecake filling and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until you have 10. Place plate in the
freezer and freeze for at least two hours.

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. To assemble the cookies, take about 1/4 cup of red velvet cookie dough and flatten in your hands. Place a teaspoon of cheesecake filling in the center and wrap the cookie dough around the filling. Gently roll into a ball and place on prepared baking sheet. Scoop onto lightly greased or parchment lined baking sheets. Only bake 3 cookies at a time. The cookies are large and will
spread. Bake for 11-13 minutes or until the cookies begin to crackle. Let the cookies cool on the baking sheet for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely.

Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens.