Som' Bitches

Recipe adapted from two.thirty.ate

INGREDIENTS
1 cup unsalted butter, softened
1 cup creamy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 large eggs
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp baking soda
1 cup semi-sweet chocolate chips
28 chewy caramels, unwrapped

DIRECTIONS
Preheat the oven to 375ºF.
In a medium bowl, whisk together flour, baking powder, salt, and baking soda. Set aside.
In a large bowl or stand mixer, cream together the butter and sugars. Add peanut butter and beat until thoroughly mixed. Add vanilla, then eggs, one at a time until combined.
Slowly add the dry ingredients into the wet ingredients. Gently fold in chocolate chips, and mix until just combined.
Using a two tablespoon cookie scoop, scoop out dough then flatten in the the palm of your hand. Place caramel in the middle, then fold cookie dough up, pinching the seams to create a ball. Place cookies 2 inches apart on a cookie sheet.
Bake for 10-12 minutes, until golden brown. Remove from oven and let cool on cookie sheet for 5 minutes before transferring to a cooling rack.

If you know me, then you know that Peanut Butter Cookies are always a bust with me. Not that I don't love peanut butter cookies, but because I am THE WORST at making them. No matter what I do, they always end up terrible. After that famous episode of How I Met Your Mother where we actually met the mother, and she had made these cookies. When I watched that episode, I knew that I needed to make them. But with my terrible track record, I was SO thankful that my friend Kayla would make them. She taught me how, but for some reason every time I tried, they just didn't ever work. That is until I made them during the 2016 BYU/Utah Football game. I was SO stressed, that I had to do something. So while the game may not have ended the way I wanted it to, I have these cookies to help ease my pain.

Peanut Butter Oreo Icebox Cake

adapted from recipes by Cookies & Cups and Taste of Home

INGREDIENTS

2 packages Oreos

milk

12 ounces cream cheese, softened

1 cup CREAMY peanut butter

1.5 cups powdered sugar

12 oz tub Cool Whip

1 package instant chocolate fudge pudding mix

1 package Reeses Minis

DIRECTIONS

Prepare pudding according to package directions. Set aside.

In a mixer, beat the cream cheese, peanut butter, and powdered sugar until smooth. Carefully fold in the tub of cool whip. Set aside.

Pour some milk into a small bowl. Then give each Oreo a quick dip. We don't want to soak them, but we want to at least fully immerse them.

Then lay the Oreos flat, in a 13x9 pan until bottom is covered.

Once you have a layer of Oreos, spread half of the peanut butter mixture on top of the Oreos.

Repeat Oreo process. Top this Oreo layer with prepared chocolate fudge pudding, and some of the reeses minis, at your discretion.

Repeat Oreo process, and spread remaining peanut butter mixture on top. 

Garnish with crumbled Oreo cookies, and Mini Reeses Peanut Butter Cups.

Cover, and chill for at least 6 hours before serving. So the Oreos have plenty of time to soften up.

Chocolate Reese's Pieces Cookies

adapted from Two Peas and Their Pod

INGREDIENTS
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup cocoa
1 cup butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 eggs
2 teaspoons vanilla extract

2 1/2 cups Mini Reese's Pieces

DIRECTIONS

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or silicone mat. Set aside.

In a medium bowl, sift flour, baking soda, salt, and cocoa. Set aside.

With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until blended.

Slowly add flour mixture to sugar mixture and blend well.

Gently fold in Mini Reese's Pieces. Drop by rounded tablespoons onto baking sheet about 2 inches apart.

Bake cookies for 7-10 minutes. Remove from oven and let sit on cookie sheet for 3-5 minutes. Move to a cooling rack and cool completely.