Chocolate & PB Sandwich Cookies

My husband adores chocolate and peanut butter, separately and together but most definitely together. So, when I stumbled on this recipe a little light bulb went off in my head (that happens sometimes). I dashed to the market for some Devil’s Food Cake Mix (it’s not something I stock in my pantry but I probably should!) and whipped these babies up for my man.

choc pb sandwich cookie close up

At the risk of losing friends (you know who you are!), I have to confess that I am not a lover of the peanut butter-chocolate marriage. {bows head in slight shame} I have moments where I will dive in, but they are rare. Peanut butter cups, occasionally yes. It is never the chocolate that dissuades me in these peanut butter-chocolate events. Chocolate and I get along very well under almost all circumstances. It’s the peanut butter with the chocolate. I can’t quite explain it. But my husband puts PB on his pancakes and even in his oatmeal (!) so we just differ on our love of the butter of peanuts. And that is okay. I hope you still love me. I can, without a doubt, tell you that if you are a fan of the divine marriage of chocolate and peanut butter, these will melt in your mouth and possibly leave you at a loss for words. My husband loves them. Mine got a little fat but…eh…par for the course, I say. 🙂

Special thanks to Amy at My Name is Snickerdoodle for keeping me in good graces with my hubby. Here is the printable recipe: Chocolate and Peanut Butter Sandwich Cookies

These will keep for 2 days at room temperature in a sealed container or place in refrigerator.  Ours don’t ever make it past the 2 day mark.  But you may also like them in the fridge for an extra cool treat.

I must say that the chocolate cookies alone are a joy all on their own! MuWah!


Brown Sugar Cookies

brown sugar cookie stacksI am a firm believer that any recipe that begins with melted butter ought to be good. It’s a law of nature.

I’ve been hoping to make these delectable Brown Sugar Cookies for a while now. That also seems to be a law of nature. Hoping. Waiting. Dreaming.

Alas, it is winter in Minnesota and it is quite possibly The Longest Winter of My Entire Life. We just received a whopping dollop of snow and I heard on the radio today that we can expect more tonight and tomorrow with “unseasonably cold temps with highs of 15-20 degrees” on Saturday.  *dies*

So, you see, cookies seemed to be an inevitable (and albeit DREADFUL) extension of the winter season here in jolly ol’ Minn-e-snow-ta.

Oh, yea…did I mention today is the first day of Spring?  According to the calendar. According to Mother Nature, as detailed above, it is still full-on WINTER. If you sense any anger or frustration in my tone, your senses are spot on. So, you can see why the Brown Sugar Cookies were baked. Oh.  Also because of the melted butter.  And the sugar. If you too are sick of winter, please join me in the unabashed art of Cookie-Monsteresque Cookie Devouring.

Due to our philosophy of “Go Big or Go Home” this is a double recipe.  Because one can never have too many cookies.

Brown Sugar Cookie Recipe

Adapted from Cookies and Cups


  • 3 1/2 sticks (28 tablespoons) salted butter
  • 2 1/2 cups packed brown sugar (light or dark)
  • 1 cup sugar
  • 4 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 3 eggs
  • 3 Tbsp vanilla
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar


  • Preheat oven to 350° and line baking sheet with parchment paper.
  • Heat butter in medium skillet over medium heat until melted. When butter melts slowly swirl the pan and continue to cook the butter until it becomes a nice, brown-caramel color. The swirling helps it from burning. Let cool for 15 minutes.
  • Whisk flour, baking soda, baking powder and salt in a separate bowl and set aside.
  • When butter is cooled mix 2 1/2 cup brown sugar, 1 cup sugar, and browned butter with electric mixer until no lumps remain, about 1 minute.
  • Add eggs one at a time, mixing after each one.  Add vanilla and mix until smooth.
  • Slowly add in your flour mixture and mix on medium-low until incorporated.
  • Combine remaining 1/4 cup brown sugar and 1/4 cup granulated sugar in a small bowl.
  • Roll cookie dough into balls and then roll in sugar mixture.
  • Place on lined baking sheet about 2 inches apart.
  • Bake approx 10-12 minutes or until edges begin to brown. Do not over-bake.
  • Transfer to wire rack to cool.

S’more Season

It is mid-June and I have already lost count of how many nights we have had bonfires and roasted marshmallows.  (Also known as experiencing *bliss*.)  There are certain skills involved in toasting your marshmallow to perfection which can rightly be acquired after years of experience.  Anticipation of the divine fellowship that the marshmallow will have with the graham cracker and chocolate is sometimes too much to bear.  While perfection involves patience, and the aforementioned skill, it is totally worth the wait.  S’more season is a wonderful time of year and so fun to enjoy with the kids, as evidenced by this happy customer.

I have to admit that we have even stooped so low as to make them indoors, either using the microwave (gasp!) or the gas burners on the stove (double gasp!).  This does not give the same effect as the bonfire but it is passable when the conditions are not conducive to a fire outdoors.  So, when I stumbled across a recipe for S’more Cookies, I knew it was an answer to my prayers.  (I don’t really pray about s’mores but you understand the elation.)  I like the idea of an option that does not involve our microwave blowing something up ten times its normal size or using the gas flame on my stove as a substitute for an old-fashioned bonfire.

If you are experiencing the need for s’mores (and trust me, it is a need) and you would like to try the cookie version, I suggest you do.  It does not disappoint.  Take a peek at this baby!

I did not have mini-marshmallows (because, um, you can’t roast those teeny, tiny, little things!) so I improvised by cutting the big boys*.  I also did not measure out a cup, but used the cut up marshmallows at my discretion.

*Note:  By ‘big boys’ I do not mean the large, gigantic, enormous Campfire Marshmallows seen at a store near you.  Those babies are some serious marshmallows for serious roasters.  I was too afraid to buy them.  Could you imagine what they would do in the microwave?  *shudders*  My friend Beth bravely purchased them recently, and of course, we ate them with delight.  So, while I do recommend the super-size marshmallow giants, I do not necessarily recommend them for the cookies.  (Envision LOTS of cutting, which is certainly okay but not ideal.)

I also did not measure the chocolate – I just added squares as I saw fit.  A chocaholic’s dream.

That is all folks.  Just pure, unadulterated s’more bliss.  Whether it be the genuine s’more of your childhood, or a make-shift version using modern appliances, or the S’more Cookie – I wish you s’more and s’more!

Campfire Cookies (from Blog is the New Black, adapted from Smitten Kitchen)


1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
8 tablespoons butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 cup chocolate bar, chopped
1 cup marshmallows


  1. Preheat oven to 325˚F and line baking sheets with parchment paper.
  2. Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.
  3. Stir together the flour and salt, then mix them into the batter.
  4. Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.
  5. Bake for 12-15 minutes, remove from the oven and push in marshmallows and chocolate.
  6. Bake for 3 more minutes, and cool on a wire rack.