Peanut Butter Cookie Dough Frosting is everything the name touts! It is peanut butter, it is cookie dough, and it is all in frosting form. Chocolate chips finish this frosting off, adding the perfect texture. You can layer it on brownies, cupcakes, cakes, or eat it with a spoon!
So let’s talk about cookie dough frosting. This Chocolate Chip Cookie Dough Frosting is hands down one of my absolute favorite frostings. I am a sucker for anything cookie dough and this frosting just might top the list of my favorite cookie dough treats. Peanut Butter Chocolate Chip Cookie Dough Frosting is every bit as delectable as the original, but loaded with peanut butter. My Cowboy was a little enraptured by it :).
Because brownies are my favorite thing to eat Peanut Butter Cookie Dough Frosting with, I am also going to show you where to go for my favorite brownie recipe. You can find it by clicking here. It is a moist, fudge-y, chocolate-y, and butter-y brownie. I have searched high and low for years to find my favorite brownie recipe and this is it! It is the same brownie as is pictured in these photos. It is easy and so fast, no mixer is required!
The brownie may appear a little drowned out, because we love lots of frosting :). The 1:1 ratio is about perfect for me. Fortunately, My Cowboy feels the same way about frosting as I do. Just anther reason we are a match made in heaven.
I feel confident this frosting will please the lovers of peanut butter and cookie dough out there. Let me know what you think! I hope you love this recipe as much as I do and enjoy slathering it on whatever treat you choose, however thick or thin you like. So you know, eating it on a spoon really is a good option ;).
Peanut Butter Cookie Dough Frosting
2019-04-30 16:02:22
Peanut Butter Cookie Dough Frosting is loaded with chocolate chips and infused with peanut butter flavor. It is perfect for brownies, cupcakes, cake, or a spoon!
cream or milk, as needed, for consistency (I prefer cream, but either works)
1 cup milk chocolate chips
Instructions
Cream the butter, peanut butter, and brown sugar 1-2 minutes. Add the vanilla and mix another minute. Next, add the flour and mix well. Add the powdered sugar, 1 cup at a time, mixing well between each addition. Mix in cream or milk, as needed, until the frosting is the texture you like. I usually add 2-4 tablespoons. Fold in chocolate chips. Enjoy this frosting on brownies, cake, cupcakes, cookies, or by the spoonful! Refrigerate leftovers.
By Butter, Love, and Cowboys
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Have I got a Easter recipe for you! Carrot Cake Cheesecake is a luscious cheesecake, topped with a layer of carrot cake, and finished with the most dreamy cream cheese frosting.
I have seen various versions of Carrot Cake Cheesecake circling around the internet the last year. They all looked so good that it took me a while to decide what form mine would shape out to be. Now while I don’t love cake, carrot cake is one of the few cakes that calls to me. Generally, I pick cheesecake for my birthday, because it is my favorite form of “cake”. I’ve learned that while I don’t particularly like a plain old chocolate or vanilla cake, I gravitate towards types of cake that are much more moist and dense. Like carrot cake!
When I saw carrot cake combined with cheesecake, I just figured it had to be good. And it was. One layer of cheesecake and one layer of carrot cake made perfect with plenty of cream cheese frosting on top. it. turned. out. great. My Cowboy loved it! It was one of those immediate “this is so good” responses from him that let me know Carrot Cake Cheesecake was a definite keeper!
Carrot Cake Cheesecake is a great way for Easter dinner to go out with a bang. I hope you love it!
Easter is just around the corner and I am so excited! My Cowboy and I will be enjoying a weekend full of family and focusing on Jesus Christ. Christmas is my favorite holiday and at Christmas we celebrate the birth of the Savior. However, Christmas wouldn’t mean what it means to each of us if it weren’t for the events we celebrate at Easter- the Savior giving His life willingly on behalf of each one of us, doing something we could not do for ourselves, and rising again the third day. I love Him and I love His teachings.
I hope your Easter is renewing, wonderful, and filled with the peace the Savior offers.
xoxo,
Hannah
Carrot Cake Cheesecake
2019-04-16 18:09:03
Serves 10
A luscious cheesecake topped with a layer of carrot cake and finished off with dreamy cream cheese frosting.
9 graham whole graham cracker sheets, finely crushed
1 tablespoon sugar
For the Cheesecake
16 oz cream cheese, soft
3/4 cup sugar
2 tablespoons flour
1 teaspoon vanilla
2/3 cup sour cream
2 eggs
For the Carrot Cake Layer
1 cup brown sugar
1/2 cup oil
2 eggs
1 teaspoon vanilla
1/4 cup sour cream
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup shredded carrots
For the Cream Cheese Frosting
1/2 cup butter, soft
8 oz cream cheese, soft
1 teaspoon vanilla
4 cups powdered sugar
Instructions
Preheat oven at 300 degrees F. Begin by making the graham cracker crust. Combine melted butter, graham crackers, and sugar in a large bowl. Press into a greased 9 inch spring form pan. After pressing the crust in, take the bottom of a cup and press it over the entire crust to ensure it is well pressed.
To make the cheesecake layer, mix cream cheese, sugar, and flour on low speed until smooth and combined. Make sure to mix on low-speed to prevent air bubbles and cracking. Add vanilla and sour cream. Combine on low speed. Add eggs and combine. Pour mixture on top of the graham cracker crust. Bake 45 minutes, then turn off the oven. Keep cheesecake in the oven for 30 minutes. It will continue baking. Open oven door for about 20 minutes and then remove the cheesecake and refrigerate. This will prevent cracking, but don't be too worried about a crack in this cheesecake, because it will be covered by the carrot cake and frosting! Refrigerate cheesecake for at least 4 hours.
After the cheesecake has finished baking, make the carrot cake layer. Cover the bottom of a 9 inch spring form pan with parchment paper and grease the sides of the pan. Mix brown sugar and oil. Add eggs, vanilla, sour cream and mix well. In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gradually add to wed ingredients. Fold in the shredded carrots. Place in spring form pan and bake at 350 degrees F 25-28 minutes or until a toothpick inserted comes out clean. Cool completely. I only have one 9 inch spring from pan which was used for the cheesecake layer, so I used my 10 inch spring from pan for the carrot cake. Once it was baked and cooled, I placed the carrot cake on top of the cheesecake and cut the excess cake edge off. I recommend using the spring form pan versus a regular cake pan because it will make the cake layer easier to remove.
To make the cream cheese frosting, beat the butter and cream cheese until smooth. Add vanilla and mix. Add the powdered sugar gradually, beating well between each addition. Continue to beat the frosting until it becomes stark white and gains a light and airy texture, about 2-3 minutes.
To assemble the cake, remove the spring form from around both the refrigerated cheesecake and the completely cooled carrot cake layers. Carefully remove the carrot cake from the bottom of the spring form pan and place it on top of the cheesecake. Next, frost the cake, spreading it all over the edges, sides, and on top. Enjoy! Refrigerate leftovers. This cake is best eaten after 2-3 days.
Nutella Gooey Butter Cake is an ooey gooey dessert bursting with chocolate flavor. It is so simple and quick to throw together. Plus it tastes good for days!
I’ve seen many recipes and variations for gooey butter cake over the years. It sure seemed to be a popular treat so I decided to see what all the fuss was about. The traditional gooey butter cake seems to have been around a long time and I’ve always thought it looked delightful. Maybe the traditional recipe would have been a good place to start for testing out variations of this recipe, but I just couldn’t help myself and started with Nutella Gooey Butter Cake! Nutella made me do it.
Nutella is a love of mine. It is rich, it is sweet, it is chocolate, it is hazelnuts- many things I love. So why not just start there and jump right to Nutella Gooey Butter Cake? Now, I have intentions of eventually testing out other flavors, maybe someday I’ll even get to the original, but let’s start here. I wouldn’t say that Nutella Gooey Butter Cake is super strong on the Nutella flavor which may be a little bit of a bummer, but these bars were such a lovely texture and so chocolate-y that I decided that was OK.
Nutella Gooey Butter Cake was not only tasty, but so easy! It is the perfect make ahead dessert to take to a family gathering or potluck. We thought they were good on the first day I made them, even better on the second day, but they had to be best once we got to day three! I tend to travel with homemade dessert- almost every trip we go on, as long as we are driving. So a dessert you can make two to three days ahead of time that doesn’t get dry or old tasting is a win in my book.
I hope you enjoy this simple and chocolate-y Nutella Gooey Butter Cake!
Don’t forget to hit subscribe in the right hand column and never miss a recipe :).
Nutella Gooey Butter Cake
2019-04-11 16:00:38
Serves 12
Nutella Gooey Butter Cake is an ooey gooey dessert bursting with chocolate flavor. It is so simple and quick to throw together!
Preheat oven at 350 degrees F. For the crust, combine the chocolate cake mix, melted butter, and egg. Press into a greased 9x13 in pan.
For the filling, combine the cream cheese, butter, and Nutella. Add the eggs and mix. Gradually add the powdered sugar. Pour filling on top of the crust and bake about 40 minutes. Be careful to not over bake. The edges should begin to brown and the filling should no longer be liquid, but will remain gooey and center may jiggle a little. Let bars cool completely and sprinkle with powdered sugar.
Notes
These are a great make ahead dessert, because they taste best 1-2 days or more after baking. The texture becomes more moist and the flavors enhance over time.
By Butter, Love, and Cowboys
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
My copycat Cinnaholic Cinnamon Rolls have the perfect cinnamon roll base and are loaded with your choice of frosting and delicious toppings, specifically designed to be customized the way YOU want. This copy-cat is sure to win any foodie’s affection.
I have been so excited to share this recipe with you, because I loved it so much. This concoction might be one of the best desserts I have ever had, definitely in the top 5-10. I hope you give it a try!
In January, My Cowboy and I were in Las Vegas for a work trip. When we go for a trip outside of the usual Montana, Idaho, Utah territory we frequently cover, we have a food rule. This self imposed food rule states that we aren’t allowed to eat at a restaurant generally in our range of accessibility, at least the majority of our meals. We allow a little tried and true leeway, because let’s be honest, Cafe Rio is good no matter where you go.
My Cowboy and I are total foodies through and through. We love good food, are willing to try most anything, and love most any kind of food. So in keeping with this aforementioned rule and my sweet tooth, I was searching for restaurants and bake shops in Vegas that we don’t have around our neck of the woods. In so doing, I came across Cinnaholic- a cinnamon roll shop where you choose from a large variety of frosting flavors and an even larger variety of delectable toppings. Here you customize you own cinnamon roll, from top to bottom. I also discovered they were featured on Shark Tank where they landed a deal! Who with, I don’t know, because I couldn’t find the final outcome in any of the clips on YouTube, but those Sharks know business and they all loved the cinnamon rolls.
I talked My Cowboy into trying it and it. was. so. good. SO GOOD! I loved it and then I loved it some more. I fashioned my copy-cat version after how I had my cinnamon roll made at Cinnaholic. I chose peanut butter frosting, edible cookie dough, brownie chunks, peanut butter cups, and caramel sauce. It was all a match made in heaven. While searching their website, I also discovered they have one location in ID- about 3 1/2 hours away, which is not an area we travel to very often (sigh). Then came the discovery there is a Cinnaholic shop in Salt Lake City. Score! It’s an hour in a half away, so it’s not exactly close enough to indulge that often, but we do make it down that way fairly regularly. Thank goodness!
So, to wrap it up, I made my ideal Cinnaholic Cinnamon Roll and absolutely loved it (both store and home version), but the possibilities with this idea are endless. To best grasp the vision of Cinnaholic and what you can do to customize cinnamon rolls the way YOU want, I highly recommend checking out Cinnaholic by clicking here and taking a peeksie at their website.
They have more chocolate-y, peanut butter-y, caramel-y rich options like I did here in my recipe, but they also have fruity options galore. Make it how YOU will like it best. I do promise that regardless of what way you top it, my cinnamon roll recipe (courtesy of my Mama) and frosting base are absolutely divine! That edible cookie dough though, I highly recommend topping Cinnaholic Cinnamon Rolls with it!
One last thing! Please don’t be scared away by all of the toppings! I made these on a week, I had leftover brownies and hot fudge on hand. I also had some cookie dough from the week or so before rolled into balls ready to go in the fridge. So I baked and chunked up a few cookies for topping. In the future, I will continue to make them as I plan around what I already have on hand rather than making a fresh batch of everything.
Cinnaholic Cinnamon Rolls
2019-04-02 15:43:35
Serves 22
The perfect cinnamon roll loaded with frosting and delicious toppings, specifically designed to be customized any way YOU want.
Mix the instant yeast with 1 cup of flour in a bowl and set aside. In the bowl of a stand mixer, with the dough hook attached, place sugar, salt, melted butter, vanilla, warm water, and add the yeast/flour mixture. Add one more cup of flour and mix until combined. Gradually add the remaining flour (4 cups) until a soft dough forms. Cover the dough and let rise in a lightly greased bowl until doubled in size, about 50-60 minutes.
For the Cinnamon Roll Filling
Before punching down the dough, place butter and brown sugar in a medium sized sauce pan over medium-low heat. Stir while the mixture melts together. I take it off the heat as soon as all the butter is combined and melted, but before it turns to a more liquid state so that the filling better stays in the cinnamon rolls while they bake. Punch down the dough and roll into a rectangle. Spread the filling over the dough and sprinkle with the cinnamon. Roll up the dough and cut into about 22 1-2 inch rounds. Place cinnamon rolls in two greased 9x13 pans OR one greased cookie sheet. Cover and let raise until doubled in size, around 45 minutes. Preheat oven at 350 degrees F and bake 15-20 minutes, or until the rolls begin to turn golden on top.
For the Frosting
Beat the butter and cream cheese until soft and combined for 1-2 minutes. Add the vanilla and mix. Gradually add the powdered sugar until well combined. Once the powdered sugar is all added, I continue to beat the frosting for about 3 minutes, until the texture is ultra light and fluffy, and turns stark white. I do this because it combines the flavors and creates a texture I love! Next, if you want different frosting flavor options, divide the frosting into three different bowls or containers (I just eyeballed this). In one container, stir in the peanut butter until well mixed. In another container stir in the caramel sauce until well mixed. Either leave the third container plain or try a different flavor, maybe even chocolate :).
To Assemble Cinnaholic Cinnamon Rolls
Pick your roll, pick your frosting, then pick your toppings! One thing I love about these rolls is you get to make them how YOU want. They are a customized creation by YOU! My personal favorite way to eat this is with peanut butter frosting, followed by chunks of edible cookie dough, topped with brownie chunks, Reese's cups, and hot fudge or caramel.
Notes
*I just melted Kraft caramel bits with some milk. You could do this or use homemade or store bought caramel sauce. Given that these cinnamon rolls take a little work, I recommend the easiest route here :).
**As far as the additional toppings go, these are the toppings we did (plus a few extra ideas) and they all paired together really well. You can customize the toppings to whatever YOUR preferences are or whatever you have on hand. I happened to have some week old leftover brownies that I thought would go to waste, so I cut them in chunks, we ate them on the cinnamon rolls, and they tasted great!
I also had hot fudge from the previous week, so we warmed it up and used it! I do highly recommend making a batch of my edible cookie dough! It's fast, easy, and it was my FAVORITE topping. You could also use any candy you have on hand. Just chop it up and pile it on! At the real Cinnaholic, they have all sorts of fruity variations too. Some do regular cream cheese frosting with berries and pie crumble which looks so good. This is your creation so customize it to you!
***Please don't be scared away by all of the toppings! I made these on a week, I had old brownies and leftover hot fudge on hand. I also had some cookie dough from the week or so before rolled into balls in the fridge, so I baked it and chunked up the cookies for topping. In the future, I will continue to make them as I plan around what I already have on hand rather than making a fresh batch of everything.
By Butter, Love, and Cowboys
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
My other recipes you may want to use on your Cinnaholic Cinnamon Rolls:
Caramel Monster Brookies begin with a fudge brownie, are followed by creamy caramel, and finish off with a layer of monster cookies. Chocolate, caramel, and peanut butter; what’s not to love?
I have tried numerous brookie recipes and there are several combinations that I have found so tasty. However, Caramel Monster Brookies just might be my favorite version, because brownie, caramel, and monster cookie create one tasty combination. It can’t be denied that a caramel center and monster cookie layer set the bar pretty high. On top of all that, these layers create a moist and ooey gooey dessert. I love ooey gooey. Do you love ooey gooey?
So I suppose the combination of brownies and cookies in the blogging world isn’t new. Over the last five or so years, it has become popular to combine these two widely loved desserts. And boy do they go together well! Whether it be regular chocolate chip cookies or something a little more vamped up like this monster cookie version, brownies and cookies are a combination that never leave me disappointed.
So there is something I have discovered about myself. And that discovery is that I am a stuff-er. I stuff many desserts. Brownies, cookies,cookie pie, and now brookies have all been stuffed here on Butter, Love, and Cowboys. When you take a timeless recipe and stuff it, it just becomes something it wasn’t before. If you don’t believe me, just go ahead and try it. I dare ya.
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Don’t Caramel Monster Brookies look like happy little bars? Don’t miss out on this sweet trio of chocolate, caramel, and peanut butter!
Caramel Monster Brookies
2019-03-26 16:13:32
Serves 16
Caramel Monster Brookies begin with a fudge brownie, topped with creamy caramel, and are finished off with a layer of monster cookies.
Preheat oven at 350 degrees F. Make the brownie layer by combining melted butter, sugar, eggs, and vanilla in a large bowl. In a separate bowl combine flour, cocoa powder, baking powder, and salt. Add dry ingredients to wet ingredients. Mix until just incorporated. Do not over-mix! Place in a greased 9x13 inch pan. Bake about 25-28 minutes, or until the brownie layer is almost done but not fully.
While the brownies are baking make the caramel layer by placing sweetened condensed milk, caramels, and butter in a medium sized saucepan. Melt and stir occasionally on medium heat until everything is smooth and well combined.
Also while the brownies are baking, make the monster cookie layer. Cream butter, peanut butter, and sugars until light and fluffy, about 2 minutes. Add vanilla and continue to cream about 1 more minute. Add egg and mix. In a separate bowl, combine oats, flour, baking soda, and salt. Gradually add to wet ingredients. Mix in milk chocolate chips, white chocolate chips (if using), and peanut butter chips. Fold in the m&m's. (You can use any kind, but I used peanut butter m&m's and we loved it! Caramel ones would go well too!)
Layer the caramel on top of the brownie. Next, scatter the monster cookie dough in teaspoon sized pieces all over the top of the caramel, until evenly distributed. Return to the oven for about 10-12 minutes, or until the cookie layer is baked through, edges will just barely begin to turn golden. When it comes to these bars, a little underdone is better than a little overdone! Let cool at least 20 minutes so the caramel has some time to settle. Enjoy!
Notes
*I have used a brownie mix for the brownie bottom before and it turns out really well since brownie mixes are quite moist. The homemade brownie kicks it up a notch, but there is no shame in using a brownie mix for the bottom! If you do, just be aware you will have to adjust the baking time for the brownie before adding the caramel and monster cookie layers. It took about 18 minutes to reach that almost done, but a touch underdone state when I did it. If you do use a brownie mix, I recommend using butter instead of oil, milk instead of water, and adding some vanilla extract.
By Butter, Love, and Cowboys
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Decadent Hot Fudge Sauce is simply what the title touts, pure decadence! This silky smooth sauce perfectly balances the richness of dark chocolate and the sweetness of milk chocolate.
I’m convinced I’ve been addicted to hot fudge sauce since I was born. I can never remember not positively loving it. Nor can I ever remember a day where I thought vanilla ice cream was complete without it. As a teenager, one of my favorite things to do late at night was head upstairs and make myself a little mini portion of hot fudge in the microwave to go over a bowl of ice cream, very quietly, so as not to wake anybody. If I really wanted a treat, I would also warm up a little peanut butter and pour it on top of the ice cream too. So maybe I didn’t start eating ice cream with hot fudge the day of my birth, but I have always been a hot fudge snob.
My Mom made hot fudge all the time growing up. She never bought it. Even the thought of her buying it sounds utterly ridiculous, because she made it so much. Like mother like daughter, I have never bought it either. On occasion I may find that a store-bought bottle of hot fudge looks a little tempting, but as soon as I flip the jar and see the ingredients listed on the back, I’m not tempted anymore. Not when I know I can head home and have Decadent Hot Fudge Sauce, made with loads of cream and butter, ready in ten minutes. Butter saves the day again.
A couple of years ago or so, I posted this Hot Fudge Sauce. Now, I’m not going back on my word, because I still adore that recipe, but we eat hot fudge so much if I made the same recipe every time, we would easily get sick of it. So why would I be a stingy girl and not share other delectable hot fudge recipes with you?!
I’ve been making Decadent Hot Fudge Sauce for a couple of years now. It’s a Ree Drummond original, tweaked to my liking. The first time I made her recipe, my sister and I sat up late eating spoonfuls of it. Before we knew it, it was gone! Really, how does that happen?
Though I loved the original recipe, I am not a heavy dark chocolate fan and it was a bit more dark tasting than I prefer. So…I tested that recipe over and over again. I added twice the sugar, I added half the cocoa, but it never worked out. A thicker hot fudge is my preference as well, not too thick, but thick enough. So…I continued testing to make it a little bit thicker. I added less cream, I boiled it down until it was thicker, but it still just wasn’t quite right.
Finally, I realized I was making the whole situation harder than it needed to be. One day, I decided to add some milk chocolate chips to make it sweeter. Not only did that simple addition make the sauce sweeter, but thicker. It was the best of both worlds and Decadent Hot Fudge Sauce turned into perfection.
Friends don’t let friends eat store-bought hot fudge. Plus, if you already have some ice cream in the freezer, hot fudge drenched ice cream is one of the quickest and easiest treats of all time!
Decadent Hot Fudge Sauce
2019-03-19 15:45:42
Serves 6
Decadent Hot Fudge Sauce is a silky smooth chocolate sauce that makes a regular bowl of ice cream complete.
In a medium sized sauce pan, stir together the sugar and cocoa. Add the cream and stir. Turn the heat to medium-low and add the butter and vanilla. Once the mixture begins to melt, add the chocolate chips. Continue heating until fully melted. Store leftovers in the fridge.
Notes
*If you want the sauce to be a little thinner, use a little extra cream. I have found when I make it with heavy cream, I may need to add a few extra tablespoons to thin in out.
**If you want the hot fudge to be sweeter, simply add more milk chocolate chips.
Oatmeal Peanut Butter Triple Chip Cookies are fully loaded morsels of goodness! Peanut butter, oatmeal, milk chocolate, white chocolate, and peanut butter chips come together to make one flavorful cookie.
Oatmeal Peanut Butter Triple Chip Cookies-say that five times fast! The name may be a bit of a mouthful, but the combination of flavors these cookies will bring to your mouth will make you sing! These are literally one of MY FAVORITE COOKIES OF ALL TIME. As aforementioned, there are so many flavors that combine in this soft cookie.
Over the last several years, I have become a bit obsessed with white chocolate and peanut butter together. Of course, regular chocolate and peanut butter are one of the best flavor combinations, but add a little white chocolate and the flavor tips the charts.
Oatmeal Peanut Butter Triple Chip Cookies are basically my take on monster cookies. I like monster cookies, but personally, I think these are even better! And as I promise with all my cookie recipes here on Butter, Love, and Cowboys, the recipe creates a soft, round, buttery cookie.
Friday only gets better with cookies!
Ps. Use real butter!
Oatmeal Peanut Butter Triple Chip Cookies
2019-03-15 16:33:07
Yields 30
A cookie full of peanut butter and oats. The additions of milk chocolate, white chocolate, and peanut butter chips combine to make one flavorful, fully loaded cookie!
Preheat oven @ 325 degrees F. Cream butter, peanut butter, and sugars until light and fluffy, about 2 minutes. Add vanilla and continue to cream about 1 more minute. Add eggs and combine. In a separate bowl, combine oats, 2 1/2 cups of flour, baking soda, and salt. Gradually add to wet ingredients.
*Be super careful with adding the flour. It is easy to add too much. It usually takes me a little more than 2 1/2, but less than 3 cups. So once I add the 2 1/2 cups, I let it mix, then if more is needed, I add it about 2 TBS at a time, until the dough no longer sticks to your fingers, but is still dough that sticks together. If you add too much flour, the dough will get crumbly.
Mix in milk chocolate chips, white chocolate chips, and peanut butter chips. Roll into 1 1/2 inch balls and place on a greased cookie sheet. Bake 12-15 minutes.
By Butter, Love, and Cowboys
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Edible Chocolate Chip Cookie Dough is an easy and delicious treat for all the cookie dough lovers out there! Whatever could be more appropriate for a cookie dough lover than a couple scoops of this delicious mixture is beyond me.
I love hot cookies, I LOVE THEM! And I just happen to have a really, really, really great chocolate chip cookie recipe that you can find by clicking, here. My love of hot cookies runs deep and is sincere, but I am a little high maintenance about cookies as well. If the cookies aren’t hot and fresh from the oven, I’d rather have the cookie dough.
Whenever hot cookies aren’t possible, scoop me up a bowl of this Edible Chocolate Chip Cookie Dough and I will be happy as a lark, happier in fact. It took some trial and error to get the dough to that “just right” phase of taste and texture, but I believe I finally arrived at that point with these proportions. Of course, you will find these proportions listed in the recipe below.
As a little teaser, this Edible Chocolate Chip Cookie Dough recipe was created particularly for a certain dessert that I made several weeks ago. And I have been dying to share it with you! In this recipe to come, Edible Chocolate Chip Cookie Dough is one of the many things that takes a universally loved dessert and makes it outrageous. This recipe is one of those mind-blowing desserts that is just too delectable for it’s own good. In reality, it’s more-so that it’s too delectable for my own good.
Until then, happy Edible Chocolate Chip Cookie Dough eating!
PS. Click subscribe in the right hand column and never miss a recipe :).
Edible Chocolate Chip Cookie Dough
2019-03-05 15:35:13
Serves 4
Edible Chocolate Chip Cookie Dough is an easy and delicious treat for all the cookie dough lovers out there.
Cream the butter and sugar 2-3 minutes. Add vanilla and mix about 1 minute. In a separate bowl combine the flour and salt. Gradually add flour/salt to the butter/sugar mixture. At first it may look too crumbly, like the dough won't come together, but just keep mixing OR work it through with your hands and it will come together. I thought this was the perfect cookie dough texture, but if you want it to be a little stickier, just add a little milk until your desired texture is reached. Fold in the chocolate chips. Enjoy! Refrigerate leftovers.
By Butter, Love, and Cowboys
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Chocolate Peanut Butter 7 Layer Bars are a gooey dessert with layer upon layer of both flavors melded into one delicious bar. They are quick and easy treat, sure to please a crowd.
I love seven layer bars. One of my first posts on this blog, was these Seven Layer Bars. They are always a yummy, versatile treat that you can really make any way you want. While I love the regular seven layer bars, I also enjoy experimenting with different kinds. As always, chocolate and peanut butter are my most favorite flavor combination, therefore I found it fitting to put them into a seven layer bar. Chocolate Peanut Butter 7 Layer Bars were created from these notions.
Chocolate Peanut Butter 7 Layer Bars are like a marriage of chocolate and peanut butter. The two flavors become one as they melt and mold together in the oven, creating a delicious bar. One of my favorite things about various versions of 7 layer bars or magic bars, whatever you like to call them, since they are basically the same thing, are their ooey-gooeyness. I love ooey-gooey.
I also love Oreo’s, butter, chocolate, peanut butter chips, peanut butter, Reese’s, and sweetened condensed milk…so basically everything in these bars!
Really though, what’s not to love?
Chocolate Peanut Butter Seven Layer Bars
2019-02-28 14:45:14
Serves 16
Chocolate Peanut Butter 7 Layer Bars are a gooey dessert with layer upon layer of both flavors melded into one delicious bar.
1 package (14.3 oz) Oreo's (regular or peanut butter)
1/2 cup butter, melted
1 cup milk chocolate chips
1 cup peanut butter chips
8 full size Reese's, chopped
*1 cup peanuts (Optional)
1 14 oz can sweetened condensed milk
3/4 cup peanut butter
1/4 cup cocoa powder
Instructions
Preheat oven at 350 degrees F. Finely process the Oreo cookies. Mix the cookie crumbs in a medium size bowl with the melted butter until well combined. Press into a greased 9x13 inch pan to form the crust.
Layer the milk chocolate chips, peanut butter chips, Reese's, followed by the peanuts (if using) over the crust.
In a small microwaveable bowl, microwave the peanut butter until melted, this should take around 60 seconds. Add half of the can of sweetened condensed milk to the melted peanut butter and mix until smooth. No need to measure out the sweetened condensed milk into exact halves, just eyeball it. Place the remaining sweetened condensed milk in a small bowl and mix with the cocoa powder until smooth.
Pour the peanut butter/sweetened condensed milk mixture over top of the bars, followed by the cocoa/sweetened condensed milk mixture. Bake about 25-28 minutes. Let cool at least fifteen minutes before cutting.
Notes
*I don't like nuts in my bars, but if you do, I'm sure you would love them added to these bars! Technically, they aren't seven layer bars without the nuts :). I used some toffee bits instead of nuts, but I would prefer them without toffee...or nuts :).
By Hannah@butterloveandcowboys.com
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Thick Fudge brownies are a delectable chocolate treat. They consist of an extremely fudge-y, thick, moist brownie bottom and are topped with the most amazing chocolate frosting.
First off, let me tell you these brownies are hard to get good pictures of. They are so hard to cut out of the pan because of their fudge-y moistness. Getting decent looking brownies to photograph was quite the ordeal. Let me also assure you, my pictures do not do these lovelies justice. Now, back to the story…
Once upon a time, about five years ago, I stumbled upon Thick Fudge Brownies while searching Mandy’s Recipe Box. I have never had a Mandy’s Recipe Box recipe fail me and I just knew Thick Fudge Brownies would be no exception. We absolutely loved them and that love has not died one bit in all those years. Even though I have made them many, many times since!
In Mandy’s original post, she writes about the chocolate frosting and how good it is. It is seriously some of the most amazing chocolate frosting I have ever tasted. My Cowboy says the frosting reminds him of hot fudge. Whenever I take Thick Fudge Brownies anywhere, he tells people to warm up their brownie just a few seconds in the microwave to melt the frosting just a little so it is like a brownie dripping with hot fudge!
Not only is the frosting something to rave about, but the brownie is too. Thick Fudge Brownies have forever ruined me of a plain old brownie with chocolate frosting. These are just so much better! I have what I like to think a pretty rockin’ brownie recipe for a plain cut, simple chocolate brownie, which I have shared with you before. You can find it here. It is moist, chocolate-y, and delicious, but if I am craving a brownie with chocolate frosting, this is what we go for every time.
And guess what else? This brownie recipe is as simple as it gets. It starts out with two brownie mixes, but you would never know because they do NOT taste like brownie mix brownies. Not even close. Oh I just love them!
PS…don’t forget to subscribe and never miss a recipe!
PSS…my recipe card is still malfunctioning so please forgive me again for that!
Thick Fudge Brownies
An extremely fudge-y, moist, and rich chocolate brownie topped with the most amazing chocolate frosting.
Serves: 16-20
For the Brownies:
-2 box brownie mixes (Betty Crocker are my favorite)
-1 teaspoon vanilla
-4 eggs
-1/2 cup buttermilk
-3/4 cup butter, melted
-1 cup milk chocolate chips (optional)
For the Frosting:
-3/4 cup butter
-1/2 cup milk
-1/2 cup cocoa powder
-5 1/2 cups powdered sugar
-1 teaspoon vanilla
Preheat oven at 325 degrees F. In a large bowl, combine brownie mixes, vanilla, eggs, buttermilk, and melted butter. Stir until combined. Place in a greased 9×13 pan and bake 45-55 minutes. Let cool. To prepare the frosting, melt butter in a medium-large saucepan on medium-low heat. Once butter is melted, whisk in milk and cocoa. Stir lightly until mixture just starts to boil. Remove from heat and gradually whisk in powdered sugar, stirring well between each addition. Pour over cooled brownies and spread immediately or frosting will harden. Let frosting cool and serve!
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