Oreo-Stuffed Peanut Butter Blondies

Oreo-Stuffed Peanut Butter BlondiesIf you scroll back through my Instagram to before October 21, 2015, you’re going to find a string of mediocre photos of A LOT of baked goods. In an effort to learn as much as I could about baking, I posted a new baked good almost every single day for a full year before I began blogging.

Oreo-Stuffed Peanut Butter BlondiesThere were a few repeats and many variations (so. many. scones.), but I feel like that year was crucial to my development into the baker I was when I first hit publish. At the time, I felt most confident about my cookie baking skills and had just formulated my beloved Cream Cheese Pie Dough.

Oreo-Stuffed Peanut Butter BlondiesIn turn, all the recipes and photos I’ve posted since that first day as a blogger have helped me evolve into the baker I am right now. These days, I’m very excited about yeast doughs and non-traditional layer cakes, and thinking very hard about adding to the doughnut section of my Recipe Index.

Oreo-Stuffed Peanut Butter BlondiesOreo-Stuffed Peanut Butter BlondiesOreo-Stuffed Peanut Butter BlondiesOreo-Stuffed Peanut Butter BlondiesThat’s all well and good, but sometimes I can’t decide what to blog about or I’m testing a recipe that’s more complicated than I anticipated. Those are the moments when I am very glad I have that year of photos to serve as inspiration and remind me of what I was really excited to bake when I was just getting started, before I learned new skills and started complicating things.

Oreo-Stuffed Peanut Butter BlondiesOreo-Stuffed Peanut Butter BlondiesOreo-Stuffed Peanut Butter BlondiesI rarely look at that old section of my Instagram these days, but it’s full of simple, solid recipes that I was once totally jazzed about. Luckily, I was smart enough to write down almost all of them (even the ones that didn’t work) so that Future Me would know where to start when I revisited them.

Oreo-Stuffed Peanut Butter BlondiesOreo-Stuffed Peanut Butter BlondiesLet’s all give a quick shout-out to Past Me for filing away the recipe for these Oreo-Stuffed Peanut Butter Blondies. The version I posted to Insta three years ago was damn good, but with all the experience I’ve gained, it’s even better now. I didn’t even know it was possible to improve upon the combination of peanut butter and Oreos!

Oreo-Stuffed Peanut Butter BlondiesThis easy, no-mixer recipe comes together in under an hour and is far more than the sum of its parts. The peanut butter blondie base is soft, chewy, and studded with melty mini chocolate chips. Oh, and it’s stuffed with a layer of Oreo cookies. I’m totally obsessed with the cross-sections of cookie on the sides of every blondie ❤

Oreo-Stuffed Peanut Butter BlondiesYeah, I was pretty psyched about these when I posted them to Instagram on April 2, 2015, and I’m still pretty excited about them on February 16, 2018. I hope you are, too.Oreo-Stuffed Peanut Butter Blondies

Oreo-Stuffed Peanut Butter Blondies
makes 16 blondies

3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
1/2 cup creamy peanut butter (not natural)
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg + 1 large egg yolk, room temperature
1 tablespoon real vanilla extract
1 1/2 cups all-purpose flour
pinch of Kosher or sea salt
1 cup mini chocolate chips
16 Oreo cookies

Preheat your oven to 350F. Line an 8- or 9-inch square baking dish with aluminum foil, leaving some overhang on two sides. Grease with butter. Set aside.

Place butter and peanut butter in a small microwave-safe bowl. Melt together in 30 second increments, stirring in between, until smooth. Transfer to a medium large mixing bowl. Stir in light brown and granulated sugars, followed by egg and yolk and vanilla. Stir in flour and salt. Fold in mini chocolate chips.

Spread half the blondie batter in prepared pan. Arrange Oreos in an even layer over the top. Carefully spread remaining batter over the top. Bake 25-30 minutes (mine took 27 minutes), or until golden at the edges. Center may look a bit underdone. Let blondies cool completely in the pan on a rack.

Use foil to lift blondies out of pan. Peel off foil and transfer blondies to a cutting board. Use a large, sharp chef’s knife to slice bars. Serve.

Leftover blondies will keep in an airtight container at room temperature for a few days.

Fluffernutter Sandwich Cookies {Gluten-Free}

Fluffernutter Sandwich Cookies {Gluten-Free}Today’s post is the third new cookie recipe in as many weeks…except that it’s not new at all. These Fluffernutter Sandwich Cookies are made with the gluten-free cookie base of my Lindor Truffle Peanut Butter Blossoms and the marshmallow filling from my homemade Oatmeal Creme Pies. Put ‘em together, and you’ve got a sandwich cookie that is stupid easy and crazy delicious.

Fluffernutter Sandwich Cookies {Gluten-Free}This cookie recipe is based on the Fluffernutter Sandwich, which is a perfect food as far as I am concerned. It doesn’t get much better than peanut butter and marshmallow fluff! That rich, creamy, sweet and salty combination is one of the greatest lunch treats out there. And make no mistake, it is a treat. While peanut butter (the natural kind, anyway) is pretty good for you, marshmallow fluff definitely isn’t! Good thing this is a dessert blog–this magical combination is much more suited to a cookie than a main course.

Fluffernutter Sandwich Cookies {Gluten-Free}Fluffernutter Sandwich Cookies come together quickly and easily. The cookies are my spin on the classic three-ingredient peanut butter cookie recipe. My version has six ingredients; aside from the usual peanut butter, egg, and brown sugar, this recipe has vanilla for flavor and cornstarch and baking powder to give the cookies a chewy texture. There’s no flour or butter in this dough or in the filling, so this recipe is free of gluten and dairy 😍

Fluffernutter Sandwich Cookies {Gluten-Free}Fluffernutter Sandwich Cookies {Gluten-Free}Scoop the dough by the 1/2 tablespoon (1 1/2 teaspoons), roll it into balls, and flatten slightly. They may crack slightly, but that’s sort of a necessary evil here. This dough doesn’t spread much, so the flattening helps the cookies to bake into a shape that lends itself to sandwiching. 

Fluffernutter Sandwich Cookies {Gluten-Free}And speaking of sandwiching…once the cookies are baked and cooled, make the filling. Cream together marshmallow fluff and shortening. Beat in some confectioners sugar, salt, vanilla, and hot water until a smooth, sticky filling forms. Load it into a zip-top plastic bag and snip off a corner.

Fluffernutter Sandwich Cookies {Gluten-Free}Pipe dime-sized dollops of marshmallow filling onto half of the cookies and top them with the rest of the cookies.

Fluffernutter Sandwich Cookies {Gluten-Free}Y’all. Y’ALL. These Fluffernutter Sandwich Cookies are SO GOOD. The cookies are chewy and peanut buttery and the filling is marshmallow magic. Together, they are rich, sweet, salty, gluten- and dairy-free, and irresistible!

Fluffernutter Sandwich Cookies {Gluten-Free}

Fluffernutter Sandwich Cookies {Gluten-Free}
makes about 2.5 dozen very small sandwich cookies

Cookies:
1 1/2 cups creamy-style peanut butter (not natural-style)
1 1/2 cups light brown sugar, packed
1 large egg + 1 large egg yolk, room temperature
1 teaspoon pure vanilla extract
2 tablespoons cornstarch
3/8 teaspoon baking powder

Filling:
4 oz marshmallow fluff (about 1 cup)
1/4 cup shortening,* room temperature
1/2 cup confectioner’s sugar
1/4 teaspoon Kosher or sea salt
1/2 teaspoon real vanilla extract
1 teaspoon hot water (from the tap is fine)

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

In a large mixing bowl, use an electric mixer to beat peanut butter and light brown sugar until combined. Mix in egg and yolk, followed by vanilla. Beat in cornstarch and baking powder.

Scoop dough in 1/2 tablespoon (1 1/2 teaspoon) increments and roll into balls. Place dough balls at least 1.5 inches apart on prepared pans and flatten lightly with your fingertips. Bake 6 minutes, until no longer shiny. Let cool ten minutes on the pans before removing to a rack to cool completely.

To make the filling, cream the marshmallow fluff and shortening with an electric mixer until light and fluffy. Beat in confectioner’s sugar and salt. Add in vanilla and hot water and mix on high until the filling is very fluffy.

Assemble sandwich cookies. Load filling into a piping bag or zip-top freezer bag and snip off a small corner. Pipe a dime-sized dollop onto the middle of the underside of one cookie. Top with a second plain cookie, with the underside filling-side-in. Repeat with all remaining cookies.

Cookies will keep very well covered at room temperature for up to a week.

Note:

You may use an equal volume of softened butter in place of shortening. This will mean that your cookies are no longer dairy-free.

Fluffernutter Sandwich Cookies {Gluten-Free}

Cashew Butter Snickerdoodles {Vegan & Gluten-Free}

Cashew Butter Snickerdoodles {Vegan & Gluten-Free}Sometimes I go weeks without any new recipe ideas. Other times, they just come to me out of the blue. One minute, I’m adding cashews to the filling of my Paleo Cheesecake, and the next, I’m totally consumed with the idea of Cashew Butter Snickerdoodles. Sometimes, it just hits me.

Cashew Butter Snickerdoodles {Vegan & Gluten-Free}Y’all, I am all about these cookies. They’ve got everything you love about Snickerdoodles: a crisp edge and loads of cinnamon-sugar flavor. As an added bonus, they just happen to be vegan and gluten-free!

As I’ve mentioned before, there is a three-ingredient peanut butter cookie recipe that’s been around forever. The gist is that if you mix 1 cup of peanut butter, 1 cup of sugar, and an egg into a dough, you can make some seriously good peanut butter cookies. I’ve used that recipe as my starting place for a few recipes, this one included.

Cashew Butter Snickerdoodles {Vegan & Gluten-Free}Here, creamy cashew butter provides structure and fat–no need for flour or butter. Cornstarch and baking powder are added to keep the cookies tender. You could certainly use a large egg in this dough, but I opted for a flax egg in an effort to keep these treats vegan. The cookies are sweetened with a combination of granulated and brown sugars and flavored with cinnamon and vanilla.

The dough comes together in just a few minutes. It will seem a little crumbly, but should hold together well when pinched. Roll it into balls and then coat them in cinnamon sugar before baking. Cashew Butter Snickerdoodles bake in less than ten minutes. They will be very puffy when they come out of the oven–you may leave them like that or tamp them down with a small spoon, as I have.

Cashew Butter Snickerdoodles {Vegan & Gluten-Free}These cookies, y’all. They’re tender, loaded with Snickerdoodle flavor, and because they’re vegan and gluten-free, more people can enjoy them! I shared some with my vegan, gluten-free friend, VJ, and she was all about the buttery cashew flavor and huge hit of cinnamon. She said that she might like these more than traditional Snickerdoodles! I don’t know about that–Snickerdoodles are hard to beat–but I do know that you should make these.Cashew Butter Snickerdoodles {Vegan & Gluten-Free}

Cashew Butter Snickerdoodles {Vegan & Gluten-Free}
makes about 2 dozen small cookies

1 tablespoon ground flaxseed*
2 tablespoons warm tap water
1 cup creamy-style cashew butter
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 tablespoon cornstarch
2 1/2 teaspoons ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon Kosher or sea salt

Coating:
1 teaspoon ground cinnamon
3 tablespoons granulated sugar

Preheat oven to 350F. Line a baking sheet with parchment. Set aside.

Make a flax egg. In a small bowl, combine ground flaxseed and water. Stir together and let sit for five minutes, until thickened.

In a large mixing bowl, use an electric mixer to beat cashew butter, light brown sugar, and granulated sugar until combined. Mix in flax egg and vanilla. Beat in cornstarch, cinnamon, baking powder, and salt. Dough will be crumbly, but should hold together when pinched,

Make the coating. In a small bowl, use a fork to stir together cinnamon and sugar until evenly mixed.

Scoop dough by the tablespoon and form into balls. Roll each ball in the coating and set on the prepared baking sheet. Dough balls should be 2 inches apart. Bake 8-9 minutes, until very puffy. Lightly press the top of each cookie with a small spoon. Allow cookies to cool on the baking sheet for ten minutes before removing to a rack to cool completely. Repeat baking process with any remaining dough.

Cookies will keep in an airtight container at room temperature for up to a week.

Note:

If you are not vegan, you may use a large egg (at room temperature) in place of the flax and water. Proceed with the recipe as written.

Maple-Roasted Pecan Butter

Maple-Roasted Pecan ButterI reorganized my kitchen last week. I should have done it months ago–my beloved mix-in cabinet was basically overflowing and the tiny bins I had for dried fruit, nuts, sugars, and chocolate just weren’t cutting it anymore. It had gotten to the point where I knew I had some of everything, but none of it was easy to access. After spending a cool $20 at Target, I’m happy to say that everything is organized and back in working order.

I knew I had pounds of dark chocolate and that I am set on light brown sugar for at least a month, but I didn’t expect to find two full pounds of pecans. It makes sense, being from Texas and all, but still. I live in a place where people generally prefer walnuts; I’d expect to have far more of those than anything else. So, what does one do when they have a glut of pecans? Well, first, make Carrot Cake Blondies. And then blitz the rest into this Maple-Roasted Pecan Butter.

Maple-Roasted Pecan ButterI love making nut butters. They come together in a matter of minutes and are far more delicious than their storebought counterparts…although I don’t think I’ve ever seen pecan butter for sale at a grocery store. Not in walnut country, anyway. This brings me to my next point: when you make nut butter at home, the possibilities are endless. Beyond peanut and almond butters, there’s homemade Nutella, pistachio butter, coconut-cashew butter. Heck, you can even make the best flavor combination in the world into a nut butter. <– seriously, make that.Maple-Roasted Pecan ButterMy Maple-Roasted Pecan Butter starts with roasting 12 ounces of pecans (about 3 cups of halves). Transfer the pecans to the bowl of a food processor and blitz until smooth. Resist the urge to eat it as-is (although you totally should). Add a tablespoon of maple syrup, a splash of vanilla, some cinnamon and nutmeg, and process again. The pecan butter will tighten up a bit and become nice and spreadable.

Maple-Roasted Pecan ButterOh, this stuff is good. It has a really pronounced roasted pecan flavor and the maple makes it slightly sweet. The vanilla and spices round out the flavor and make this nut butter pretty irresistible! Maple-Roasted Pecan Butter is great on toast, and would make a killer sandwich with a little raspberry jam. My favorite way though, is with a sprinkling of finely chopped dark chocolate.

Yep, chocolate for breakfast. Because I’m an adult.Maple-Roasted Pecan ButterMaple-Roasted Pecan Butter
makes about 1 1/2 cups

3 cups pecan halves
1 tablespoon maple syrup
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
pinch of ground nutmeg

Preheat oven to 350F. Spread pecan halves in an even layer on a rimmed baking sheet. Roast 5 minutes, or until fragrant. Let cool in the pan on a rack until you can handle them.

Add pecans to the bowl of a food processor. Process until smooth, stopping and scraping down the sides as necessary. Add maple syrup, cinnamon, and nutmeg, and process until combined. Store in an airtight container.

Maple-Roasted Pecan Butter will keep at room temperature for up to a week, or indefinitely in the refrigerator.

Maple-Roasted Pecan Butter

Lindor Truffle Peanut Butter Blossoms

Lindor Truffle Peanut Butter BlossomsI spent this past weekend working on a huge tea party. I made vegetarian Cornish pasties, three kinds of pie (including this one), and two flavors of scones for 100 guests. I’ve done parties for 300+, but this event was my Everest. Note to bakers everywhere: if you’re making pastry for 100, spring for a sous chef. It’s been three full days since that party, and I still haven’t fully recovered.

Since I’m all pastried out, I’m keeping it simple today with these Lindor Truffle Peanut Butter Blossoms. That’s right, classic Peanut Butter Blossoms are dressed up with milk chocolate Lindt Lindor Truffles!

Lindor Truffle Peanut Butter BlossomsThe cookie base is rich, chewy, and chock-full of peanut butter flavor. And did I mention that it just happens to be gluten-free? That’s right–there’s no wheat flour in these little cookies 😊 The structure comes from a combination of creamy peanut butter, eggs, and cornstarch. Add a little baking powder, and the resulting cookies come out super soft and puffy.

Oh, I almost forgot the best part–these peanut butter cookies come together in less than half an hour and don’t require a chill!

Lindor Truffle Peanut Butter BlossomsLindor Truffle Peanut Butter BlossomsWhile you could certainly serve the peanut butter cookies by their lonesome, it’s the holidays, so they are just screaming for a little something extra! Peanut Butter Blossoms are traditionally made with Hershey’s Kisses–and you may certainly go that route here–but why not try something a little more decadent? Lindt Lindor Truffles are everywhere this time of year. I’m not a huge candy person, but I can’t resist their chocolate shells and creamy ganache centers. Here, they’re pressed into the tops of our warm peanut butter cookies, making every bite creamy and luxurious. I prefer the milk chocolate variety, but you may use dark chocolate or any other flavor you like. A warning, however, that Lindor Truffles do contain gluten (a fact which I somehow overlooked until right before I hit publish today). If you or one of your guests must be gluten-free, I suggest using the traditional Hershey’s Kisses or any other gluten-free chocolate you enjoy.

Seriously, y’all. These little cookies are so good–perfect for all your holiday parties and cookie swaps. Lindor Truffle Peanut Butter Blossoms are guaranteed holiday crowd pleaser ❤️💚Lindor Truffle Peanut Butter Blossoms

Lindor Truffle Peanut Butter Blossoms
makes about 2 dozen cookies

1 1/2 cups creamy-style peanut butter* (almost an entire 16.3 ounce jar; I used Skippy)
1 1/2 cups light brown sugar
1 large egg + 1 large egg yolk, room temperature
1 teaspoon pure vanilla extract
2 tablespoons cornstarch
3/8 teaspoon baking powder
24-25 Lindt Lindor Truffles (I use the Milk Chocolate variety), unwrapped

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

In a large mixing bowl, use an electric mixer to beat peanut butter and light brown sugar until combined. Mix in egg and yolk, followed by vanilla. Beat in cornstarch and baking powder.

Scoop dough in 2 tablespoon increments and roll into balls. Place dough balls at least 2 inches apart on prepared pans. Bake 8-9 minutes, until no longer shiny. Let cool five minutes on the pans before pressing one Lindt Lindor Truffle into the top of each cookie. Let cool and additional ten minutes before removing to a rack or serving plate.

Truffles will re-solidify after several hours at room temperature. They are best eaten with a napkin handy to catch any drips from the ganache centers. Cookies will keep in an airtight container at room temperature for up to a week.

Note:

Do not use natural peanut butter here. These cookies need the homogenous texture of creamy-style peanut butter.

Lindor Truffle Peanut Butter Blossoms