A good recipe for finishing out several bags of whatever’s been lurking in your chocolate chip bin/pile/cabinet, and really delicious when done! These did take me quite a while (~2 hours from start to dishes washed?) with all the messing about with pretzel bits, but I got 64 cookies, which will keep me in desserts for quite some time!
I ended up using a whole 8 ounce bag of pretzels, give or take a few bits, and you can mix in whatever combo of chocolate/white chocolate/butterscotch/caramel chips you have to make up the 2 cups of bits. I found it worth lining 4 baking sheets with silpats/parchment, so you can keep balling dough while the first batch bakes, with how many cookies this made.
Ingredients:
- 1 cup salted butter, softened
- 1 cup smooth peanut butter
- 1 cup granulated sugar
- 1 cup packed light or dark brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 cup semisweet chocolate chips
- 1 cup white chocolate chips
- 1/2 cup old fashioned oats
- 2 cups pretzel pieces
- 1 cup candy corn
Line baking sheets with parchment paper and set aside.
In a mixing bowl, combine the butter, peanut butter, sugars, baking powder, baking soda, and salt until very creamy.
Add the eggs and vanilla and beat another minute or two.
Add the flour and mix on low until just combined.
Add the chocolate chips and oats and stir in by hand.
Preheat the oven to 350 degrees. Place your crushed pretzels in a pie plate or other low-sided dish.
Scoop the dough in slightly rounded tablespoons and then roll in the pretzel pieces. Place on a lined pan and press gently to slightly flatten. I fit 5 rows of 3 cookies per pan without them touching as they baked.
Bake for 9 minutes, remove from the oven and press a piece or two of candy corn into each cookie.
Wasn’t sure how much candy corn I had – could’ve done two from the start.
Bake a further 3 minutes, then let cool on the pan 5 minutes.
Transfer to a wire rack to cool completely.
Yum, I think I liked them even better the next day!
Peanut Butter Kitchen Sink Cookies
From Peanut Butter & Co.
- 1 cup salted butter, softened
- 1 cup smooth peanut butter
- 1 cup granulated sugar
- 1 cup packed light or dark brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 cup semisweet chocolate chips
- 1 cup white chocolate chips
- 1/2 cup old fashioned oats
- 2 cups pretzel pieces
- 1 cup candy corn
Line baking sheets with parchment paper and set aside.
In a mixing bowl, combine the butter, peanut butter, sugars, baking powder, baking soda, and salt until very creamy. Add the eggs and vanilla and beat another minute or two.
Add the flour and mix on low until just combined, then add the chocolate chips and oats and stir in by hand.
Preheat the oven to 350 degrees. Place your crushed pretzels in a pie plate or other low-sided dish.
Scoop the dough in slightly rounded tablespoons and then roll in the pretzel pieces. Place on a lined pan and press gently to slightly flatten.
Bake for 9 minutes, remove from the oven and press a piece or two of candy corn into each cookie, then bake a further 3 minutes. Let cool on the pan 5 minutes, then transfer to a wire rack to cool completely.
Ingredients:
In a mixer bowl, combine the flour and salt. Using the mixer’s dough hook on low speed, stir together, then slowly drizzle in the peanut butter mixture. Once all the peanut butter mixture is added, and the dough has begun to come together, increase the speed one notch and continue to mix until the dough is shiny and smooth, around 6 minutes.
Turn the dough out into a greased bowl, turning the dough ball to ensure that all sides of the dough are coated with oil. Cover the bowl with plastic wrap and let rise somewhere warm until doubled, about an hour.
Once the dough has risen, punch down and turn out onto a clean, lightly floured surface (a silpat is great here). Use a bench knife to divide the dough in half, and each half into further halves, and repeat until the dough is divided into 64 even(ish) pieces.
Grease a 10-12 cup bundt pan well, then sprinkle a cup of mini marshmallows around inside it. Dunk each piece of dough in melted butter, then roll in sugar, and place in the bundt pan.
Once a full layer of pieces have been put in the bundt pan, sprinkle in another cup of marshmallows on top of the dough pieces, then begin layering another set of buttered/sugared dough pieces.
Mine got two full layers of dough pieces, and 3 layers of mini marshmallows, plus another scattered layer, about half coverage, of dough pieces. Cover with plastic wrap.
You can let the dough rise an additional 40-50 minutes now, until the dough has risen over the edge of the pan, or let rise ~20 minutes before refrigerating overnight, so it will be ready to cook in the morning. If refrigerating, let rise for 30 minutes in the morning before baking.
When ready to bake, preheat the oven to 350 degrees. Bake for 20 minutes, then cover with foil (to prevent burning) and bake an additional 15-20 minutes, until the top is a dark brown and the butter/sugar mixture is bubbling.
Cool for 5 minute in the pan, then turn out onto a plate. (If you want to turn out onto a wire rack, be aware there will probably be melted sugar goo coming out with it, so you’ll want a dish under the rack.)
Pour over the monkey bread. Serve still warm, either pulling apart chunk-by-chunk or slicing with a bread knife.
Ingredients:
In a small dish, microwave the chocolate chips in 30 second bursts, stirring well after each, until melted and smooth. Pour the chocolate over the graham crackers and spread to cover the crackers evenly. Set the pan aside.
In a large bowl, combine the Rice Krispies, Golden Grahams, and 2 cups of the mini marshmallows. Measure the other 9 cups of marshmallows out so they’ll be ready quickly when you need them.
In a large pot, melt the butter over medium heat, stirring occasionally. Once melted, continue cooking until some brown flecks start to show in the melted butter, then reduce heat to low.
Stir in the milk powder and continue to cook a further 1-2 minutes, stirring constantly, until copper colored.
Turn off the heat and stir in the salt, vanilla, and 9 cups of marshmallows, stirring to combine.
Turn off the heat and remove from the burner. Add the cereal and stir until fully combined.
Refrigerate until the chocolate has set, around 90 minutes. Remove from the pan, slice, and serve, storing extras in an airtight container at room temp.
Ingredients:
Cover loosely with plastic wrap and refrigerate at least 8 hours, until 1 1/4 cups of whey have drained out. If more whey than needed is drained out, you can stir it back in.
In a small dish/measuring cup, sprinkle the gelatin over the orange juice and let sit for 5 minutes. Microwave until the mixture is bubbling around the edges to dissolve the gelatin, about 30 seconds. Stir in the zest, and set aside to cool for 5 minutes.
In a large bowl, combine the strained yogurt, sugar, syrup, and salt. Whisk in the orange juice, stirring until the sugar is fully dissolved, then cover and refrigerate until at or below 40 degrees (this took 4+ hours for my batch).
Churn according to your ice cream maker’s directions, 25-35 minutes.
Transfer to a container, and freeze at least 2 hours to firm up before serving.
Honestly you shouldn’t need much guidance on this one, but here we go:
Add a handful of cheese and a pineapple ring.
Bake, ideally in a toaster oven, for 10 minutes at 350. (In a toaster oven, you don’t need to worry about preheating for this.)
Ingredients:
While it’s going, place half of the cake crumbs in a large tupperware/bowl that you’re going to store the ice cream in. Transfer the chilled ice cream to the container, top with the remaining cake crumbs, and then fold to mix the cake into the ice cream.
Cover and freeze for several hours to firm up before serving.
Ingredients:
Meanwhile, in a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Add the vanilla and egg and whisk again until evenly combined.
Add the flour mixture and stir in with a silicone spatula.
Fold in the chocolate chunks and chips.
Press the dough evenly into the greased skillet.
Bake 18-20 minutes, until the edges are golden but the middle is still soft.
Serve, either sliced in individual servings or eaten straight from the skilled, with vanilla ice cream. Leftovers (ideally not doused in melted ice cream) can be reheated in the oven the next few days, for ~10 minutes at 350.
Ingredients:
Toss the marshmallows evenly over the graham crackers, then set aside.
Pour the caramel over the marshmallows, using your silicone spatula as needed to help it get down between all the marshmallows to attach them to the graham crackers. Sprinkle the Reese’s evenly over the top and gently press into the caramel/marshmallow mixture.
Refrigerate at least 1 hour, until set, then slice and enjoy.
Ingredients:
Cook the noodles according to package directions, then drain and rinse the noodles under cold water.
Pour on some of the peanut sauce and toss once more, using enough sauce to coat well but not drench. Taste, and add any extra salt chili flakes as needed, and serve garnished with roasted peanuts if desired.
Ingredients:
In a medium bowl, mix together the oil, eggs, and vanilla. Pour the liquids into the dry goods and stir until well incorporated.
Heat the milk until just below a boil, then whisk into the batter until just combined.
Pour into the cake pan and bake until it passes the toothpick test, 50-60 minutes.
Let cool for 5 minutes then remove the sides of the pan and flip out onto a cooling rack. Remove the parchment and let cool to room temperature.
Flip the cake back right-side-up onto a cutting board and cut into two layers. If you want to be very precise, you can measure halfway up with a ruler and stick in, say, 8 toothpicks spaced around the cake at half height, and use them to guide your bread knife. I don’t currently have toothpicks, so just winged it.
Put the sides back on your cake pan and put the bottom half back in the pan. If you have another circle of parchment, throw it on top of the bottom slice of cake, and throw the top circle on top of the parchment, and freeze for an hour or so to firm up. During the second half of the hour would be a great time to make your ice cream.
Top with the top slice of cake. Freeze until solid. Serve in slices topped with whipped cream and hot fudge sauce.
sparecake 