Chocolate Chunk Oreo Chunk Chocoholic Cookies

Oh hi! Remember that time when I told you I was pregnant? 

Ya. These are pregnant lady cookies. 

Meaning these are "I don't care if it's 10 o'clock at night. I need chocolate cookies now!" cookies. 

And the truth is, I feel like these pictures are kind of crap. 

They just don't do these cookies justice. 

Because everything about these cookies makes a pregnant lady happy. 

So that's a good cookie. 

Chocolate Chunk Oreo Chunk Chocoholic Cookies

Ingredients:

2 sticks butter, softened

1 cup brown sugar

1 cup white sugar

2 eggs

2 tsp. vanilla

2 cups flour

1 cup cocoa powder

1 tsp. baking soda

1/2 tsp. salt

1 1/2 cup chocolate chunks

10 slightly crushed oreos (the original recipe calls for 20, but I only had 10...add however much you want)

Directions:

Preheat oven to 350.

Stir together flour, cocoa powder, baking soda, and salt in a bowl and set aside. 

Cream together butter and sugar until fluffy. Beat eggs in one at a time until blended. Add vanilla and beat until mixed. With the mixer on low, slowly add flour mixture until fully combined. Stir in the chocolate chunks and oreos. 

Drop by teaspoonfuls onto an ungreased cookie sheet. Bake for 9 minutes. They will look slightly undone, but leave them on the sheet for a couple minutes before moving them to cooling racks. Overbaked chocolate cookies are no good. 

Makes 4-5 dozen cookies. 

Recipe slightly adapted from: Confessions of a Cookbook Queen

Also, like I said, it was 10 o'clock at night and I had to make so many adaptions to this recipe that I didn't even know if it would turn out...so I wasn't really planning for pictures. But SO delish they were!

Peanut Butter Filled Peanut Butter Cookies

I literally have like 8 jars of peanut butter at my house right now.

So naturally I decided to make peanut butter cookies. I actually did even better than that. I made peanut butter FILLED peanut butter cookies.

I'd love to say these are originals. And in a way they are.

But in another way...they are so not. For one thing I am NOT the first person to come up with peanut butter cookies. And I'm probably NOT the first person to fill them with peanut butter. AND I totally didn't make up the cookie recipe.


BUT I did decide to fill them without any outside inspiration whatsoever (outside of the rumblings of my stomach). AND I did make up my own filling.


So there. Non-original originals.

The cookies are a Jif recipe. I figure Jif knows how to make peanut butter, so their peanut butter cookie recipe is probably trustworthy. Turns out it is.

Go figure.


The filling is made of peanut butter, powdered sugar, and a dash of milk.

Tell me you don't want to eat that with a spoon.
You do.

Take a teaspoon of cookie dough and press in the center with your thumb, creating a little boat. Fill with about a teaspoon of the filling. 

Take another teaspoon of cookie dough and put it on the top, pinching around the edges to seal the cookie. 

Press the center with a fork and bake!

Peanut Butter Filled Peanut Butter Cookies

Ingredients:

3/4 cup creamy peanut butter

1/2 cup shortening or butter

1 1/4 cups firmly packed brown sugar

3 tbsp of milk

1 tbsp vanilla extract

1 large egg

1 3/4 cups of flour

3/4 tsp baking soda

3/4 tsp salt

Filling:

3/4 cup creamy peanut butter

1 cup powdered sugar

1/3 cup milk

Directions:

Preheat the oven to 375 degrees and grease a couple cookie sheets. 

Combine the peanut butter, butter, brown sugar, milk, and vanilla in a bowl. Beat until well blended. Add the egg and beat until well blended. In a separate bowl, combine the flour, baking soda, and salt. Add to the peanut butter mixture at low speed. 

For the filling beat the peanut butter and powdered sugar in a separate bowl until combined. Gradually add in the milk until consistency is creamy but "spoonable." You may use more or less than the 1/3 cup of milk. 

For each cookie, take a teaspoon of cookie dough and press in the center with your thumb creating a little boat. Fill with about a teaspoon of the filling. Take another teaspoon of cookie dough and put it on the top, pinching around the edges to seal the cookie. Repeat with remaining dough and filling. 

Bake for 8-10 minutes or until set and just beginning to brown. Cool for 2-3 minutes on the baking sheet and then move to a cooling rack to cool completely. The recipe makes 2 dozen.

Ooey-Gooey.

Ricotta Mini Cakes

Ricotta cookies. You wouldn't think that ricotta cheese would taste good in a cookie, but these things are amazing. A perfect balance of cookie and cake. And great served with coffee!

I'm having people over tonight and needed something quick and easy to serve. However, I have a 7 month old child who is teething something fierce so there was no way I was going to the store. Then I remembered that I had some left over ricotta in the fridge. If you have that, then you definitely have all the other ingredients you need.  

These cookies are super quick to throw together. Just mix the ingredients and drop onto a greased cookie sheet. It takes all of 10 minutes.

I'd suggest not making the glaze until all the cookies are done baking. I mixed it after the first batch came out, but by the time the last batch was ready the glaze was a little too thick. 

Dip the tops of each cookie in the glaze and let the glaze set. (And then lick the bowl) (And then eat a cookie)

Ricotta Mini Cakes

Ingredients

2-1/4 cups  all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

1/2 cup (1 stick) unsalted butter, softened

1 cup granulated sugar

1 egg

1 cup ricotta

1 tsp vanilla extract

Glaze:

2 cups confectioners sugar

3 tbsp milk

Directions

Preheat oven to 350 degrees. Coat two baking sheets with nonstick cooking spray. Whisk flour, baking powder, baking soda and salt together; set aside. Beat butter and granulated sugar together until blended. Add egg, ricotta and vanilla, beating until combined. On low speed, add flour mixture and beat until blended. 

Drop by tablespoonfuls onto prepared pans. Bake for 15 minutes or until lightly browned around edges. Let cool on sheets 3 minutes, then remove to rack to cool completely. 

Glaze: Beat confectioners sugar and milk together until well blended. Dip tops of cookies into glaze and set aside until glaze has hardened.

I'm not sure where this recipe came from. I pulled it out of a magazine years ago and copied it into my own recipe log. So, whoever came up with it -- I applaud you.