Peanut Butter Cookies



1 1/2 cups of creamy peanut butter (or two cups of creamy peanut putter if you don’t have chunky)
1/2 cup of chunky peanut butter
2 cups fine brown sugar
2 eggs
2 teaspoons baking soda
1 pinch salt
1 teaspoon vanilla extract


  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla.
  • Prepare your cookie sheets, I like to have four handy and cook two sheets at a time in the oven. Line your cookie sheets with parchment paper or aluminum foil.
  • Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets.
  • Press a criss-cross into the top using the back of a fork.
  • Bake for 8 to 10 minutes in the preheated oven.
  • Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Yields: 3 dozen

M&M Oreo Cookie Bars



1/2 cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
18 Oreo Cookies, coarsely chopped (u can also use Oreo Chocolate Birthday Cake Sandwich Cookies; another type of chocolate sandwich cookie may substituted, or about 2 heaping cups of coarsely chopped add-ins including leftover cookies, graham crackers, chocolate-covered pretzels, etc.)
about 1/2 cup M&M’s


  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
  4. Add the flour and stir until just combined, don’t overmix.
  5. Stir in the Oreos.
  6. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  7. Evenly sprinkle the M&Ms over the top, lightly pressing them down with your finger or a spatula.
  8. Bake for about 20 to 22 minutes, or until done based on add-ins used. Top should be set and edges slightly firm. A toothpick inserted in the center (if you can find a bare patch to test) should come out clean, or with a few moist crumbs, but no batter. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Recipe from Averie Cooks.

Flourless dark chocolate cookies


Chocolate elevates the enjoyment level of every cookie. These chocolate-rich cookies are not only knee-weakening delicious, they are quick to bake and will be a sweet-tooth joy for your gluten-free friends.

Makes 3 dozen


  • 1-1/2 cups Dutch-processed cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 5 cups superfine granulated sugar
  • 1/4 teaspoon salt
  • 5 cups toasted walnuts, coarsely chopped
  • 1 cup finely chopped dark chocolate
  • 10 egg whites, at room temperature
  • 1 tablespoon pure vanilla extract


  1. Preheat oven to 325 degrees F. and line two baking sheets with silicone mats or parchment paper.
  2. In the bowl of a standup mixer fitted with the paddle attachment, combine cocoa, cinnamon, sugar, salt, walnuts and chocolate. Blend on low speed until combined.
  3. Lightly beat egg whites and vanilla together in a medium bowl. With food processor running on low, slowly pour egg whites into cocoa mixture. Turn up to medium speed and beat for two to three minutes or until mixture starts to thicken.
  4. Drop by the generous tablespoonful of cookie dough onto prepared baking sheets. Bake for 15 minutes, rotating baking sheets at seven minutes, or until cookies have spread and have a crackled appearance.
  5. Let cookies cool on the baking sheets for five minutes then transfer to parchment-lined wire racks to continue to cool.