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Microwave Peanut Brittle

Kim Beaulieu — Wed, 19 Nov 2025 10:00:00 +0000

This Microwave Peanut Brittle is quick, easy and makes a perfect gift for family and friends. Sweet mixes with salty for the perfect bite every time!

My Dad was a huge peanut brittle fanatic. The man loved all things brittle. So, I grew up with a huge appreciation for the stuff.

This girl loves ALL homemade candy. I'm sure that sounds like a normal statement from anyone in the world. Seriously, I think everyone loves it.

Brittle recipes are one of my faves. This homemade peanut brittle recipe is a family favorite and we all go crazy for my pistachio brittle too! Pistachio brittle can be made with regular pistachios or you can roast the pistachios prior to adding them to the brittle.

If you love easy candy recipes, I highly recommend my microwave peanut butter fudge recipe. It's topped with chocolate and chopped up mini peanut butter cups.

We tend to love no bake recipes for the holidays because they are so quick and easy to make. If you love Oreos, try my snowflake Oreo cookie balls, white chocolate Oreo cookie balls or my Oreo bark. They are all delicious and only require simple ingredients.

Candy recipes are a staple during the holiday season. We love making holiday fudge, bars, bark and candy!

Whatever you whip up this holiday season, be sure to make extra for Santa!

What is peanut brittle

Peanut brittle is a confection made with sugar, corn syrup, peanuts and butter. It's a hard candy that you break into pieces to eat.

Options for making peanut brittle

Brittle is traditionally made on the stovetop in a large pot. A candy thermometer in necessary when making it this way. Typically you wait for the mixture to hit between 290 - 300 degrees F.
You can also make it in the microwave. It's a quick and easy way to make peanut brittle without a lot of fuss.

Ingredients:

Sugar - I used granulated sugar for this recipe.
Corn syrup - For this recipe, I used light corn syrup. It's a must for peanut brittle.
Peanuts - I used roasted and salted peanuts. You can use unsalted peanuts instead if you prefer.
Butter - To clarify, you can use unsalted or salted butter for this brittle.
Vanilla - I used vanilla extract for this recipe. It's the only option for this one, in my opinion.
Baking soda - This is a required ingredient. Do not omit or adjust this one.
Sugar - I added Demerara sugar to sprinkle on the top of the peanut brittle. This is completely optional.
Salt - You can add salt to the top of the brittle if you like.

Directions

Be sure to scroll to the recipe card for FULL ingredients and directions!

Take out your pan of choice.
Combine sugar and corn syrup in a microwave safe measuring cup.
Place the measuring cup in the microwave and cook for 4 minutes.
Remove the measuring cup and add peanuts, pop back in the microwave to cook for another 3 minutes.
Again, remove the measuring cup from the microwave, add butter and vanilla. It may bubble up, that's normal. Then, place back in the microwave and cook for 1 minute.
Lastly, add the baking soda to the measuring cup and mix while the foaming slows down.
Pour onto a prepared baking sheet then smooth out.
If desired, you can toss some Demerara sugar over top.
Allow the candy to cool completely.
Break into pieces.
Serve or store!

Other types of nuts you can use

pistachios
cashews
almonds
hazelnuts
pecans
toasted pumpkin seeds
coconut is a great alternative or addition to nuts in brittle

Storing Peanut Brittle

Be sure to allow the brittle to cool completely before storing. Store in an air tight container at room temperature. Wrap brittle in waxed paper or plastic wrap to keep it from sticking together.
Do NOT store in the fridge. Storing in the fridge will cause moisture issues that will soften the brittle.
However, you can store it in the freezer. Just be sure to allow the peanut brittle to cool completely before wrapping and storing.

How Long Does Brittle Last

When stored at room temperature it will last for 6 to 8 weeks. Basically, perfect peanut brittle retains its texture and has a great shelf life.

Additionally, brittle can also be stored in the freezer. It will last up to 3 months when stored correctly.

More great candy recipes

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Peanut Brittle

This Microwave Peanut Brittle is quick, easy and makes a perfect gift for family and friends. Sweet mixes with salty for the perfect bite every time!

Course Candy, Dessert, Snack

Cuisine American

Keyword microwave peanut brittle, peanut brittle

Prep Time 4

Cook Time 8

Total Time 12

Servings

Calories 215kcal

Author Kim Beaulieu

Equipment

Ingredients

1 cup granulated sugar
½ cup light corn syrup
1 ½ cups roasted salted peanuts
1 teaspoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda

Optional

2 teaspoon Demerara sugar

US Customary - Metric

Instructions

CAUTION: Make sure you are super careful not to touch the liquid during the cooking process, and do NOT lick the spoon. It's wicked hot and can burn. I know it's tempting but don't do it!!
Place a rimmed cookie sheet aside for the finished candy.
In a large glass measuring cup, or microwave safe container, combine sugar and corn syrup. Stir with a spoon.
Place the measuring cup in the microwave and cook for 4 minutes. The mixture is going to get extremely hot so don't touch the mixture by accident, or on purpose. Use your noggins, peeps.
Remove the measuring cup from the microwave and add the peanuts to the measuring cup and microwave on high heat for 3 minutes. Again, don't touch the mixture, it's flipping hot!
Next, remove the measuring cup from the microwave and add butter and vanilla, it may bubble up, it's okay, just stir until well combined. Place back in the microwave and cook on high for 1 minute. Again, do not touch it, this stuff is piping hot.
Now add the baking soda to the measuring cup and mix for about 20 to 30 seconds while the foaming slows down. Once it's all settled you can pour it onto an ungreased cookie sheet, or large pan. Smooth out with a scraper or the back of a spoon. I spray the back of a spoon with non-stick spray then smooth mine. If desired you can toss some demerara sugar over top of the surface. Allow the candy to cool completely.
Cut with a knife or a toffee hammer to break the peanut brittle into pieces. You can eat it right away or store it in airtight container.
Serve with a big old candy loving smile!

Nutrition

Thanks for visiting today!

Check out my recipe index for more amazing recipes. Not only can find more candy recipes but also tons of Christmas recipes.

Be sure to follow me on Instagram. It’s actually a great way to stay up to date on all the latest and greatest blog recipes.

Toodles! xx

The post Microwave Peanut Brittle appeared first on Cravings of a Lunatic.

Halloween Oreo Bark

Kim Beaulieu — Thu, 30 Oct 2025 10:00:26 +0000

This Halloween Oreo Bark is super fun and easy to make. The kiddos can help decorate the top with their favourite sprinkles!

Honestly, I'm a sucker for halloween recipes, especially easy ones that are quick to make.

Every year I make this bark, plus recipes using monster cereal like quick and easy Boo Berry Krispies, Count Chocula Krispies and Franken Berry Krispies.

I'm also totally obsessed with my brightly colored Easy Monster Fudge recipe! There's also a chocolate monster fudge recipe on my blog, as well.

As you can tell I just like simple halloween recipes. This Halloween Oreo Bark is no exception!

The colour of the cookies just makes this candy recipe pop. It's so vibrant and eye catching.

Of course, I love making bark for holidays and special occasions. It's quick, easy and everyone loves it.

What I really dig about it is you can keep it simple or go completely wild with additions. For this one, I kept it pretty simple.

This halloween Oreo bark is basically just two ingredients, plus some sprinkles. It does not get easier than that.

So, whip some up for you Halloween bash. Your friends and family will love this stuff!

While they're noshing on this bark you can totally sneak off with all their Halloween candy. Basically, it's win-win!

What is Oreo Bark:

Oreo bark is an easy to make bark recipe that uses only 2 ingredients. It's typically made with either white almond bark, white chocolate, or white candy melts and Oreo cookies.
This simple candy recipe is perfect for Halloween season. That said, you can change up the flavour of cookies for a totally different vibe!

Ingredient List:

Almond Bark, White Chocolate Chocolate Chips, or White Melting Wafers. Any of these will work but my preference is white almond bark.
Oreo Cookies
Sprinkles

How to Make Oreo Bark

To start, line a baking sheet with parchment paper.
Begin by melting the chopped white chocolate in microwave. Or us a double boiler instead.
Next, add about half of the melted almond bark to the pan then smooth out.
Add a layer of cookies.
Next, add another layer of melted almond bark then smooth out.
Add sprinkles over top.
Place the pan of bark in the fridge.
Chop with a knife or snap by hand.
Store until needed.
Serve!

How to Store Oreo Bark

Wait until the bark is completely cool then place pieces in an airtight container.
I recommend placing bark in a single layer in container, add a layer of parchment or waxed paper, then add another layer of bark. Continue until container is full. Seal tightly with lid.
Store container in a cool, dry place for up to a week or in the fridge for up to 2 weeks.
You can also store it in the freezer for up to 4 weeks.

Variations for Oreo Bark

Any flavoured Oreos would work wonderfully in this recipe.
Different kinds of cookies would be amazing in this recipe. There are so many wonderful cookies you could try!
Another option is to top the bark with crushed peppermint for the holiday season.

More Delicious Bark Recipes:

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Halloween Oreo Bark

This Halloween Oreo Bark is super fun and easy to make. The kiddos can help decorate the top with their favorite sprinkles!

Course Candy, Dessert

Cuisine American

Keyword halloween bark, halloween oreo bark, oreo bark

Prep Time 5

Cook Time 5

Cooling Time 30

Total Time 40

Servings

Calories 197kcal

Author Kim Beaulieu

Equipment

Ingredients

24 ounces white chocolate almond bark chopped
15 oreo orange creme chocolate sandwich cookies

Optional:

halloween sprinkles

Instructions

Line a baking pan with parchment paper. Set that aside.
Place the chopped white almond bark in a microwave safe bowl. Then, place the bowl in the microwave and cook for about 1 minute. Remove the bowl from the microwave and stir, then place back in the microwave for another 1 to 2 minutes. Be sure to check the chocolate EVERY 15 seconds or so. The chocolate is done when it's smooth and easy to stir. Alternately, you can use a double boiler to melt the almond bark instead of using the microwave.
Once the chocolate is melted you can pour about ⅓ of the white chocolate on the baking pan. Then, smooth it out with the back of a spoon. Next, place oreo cookies over top.
Then, pour the rest of the white almond bark over top of the cookie layer. Smooth out the chocolate as much as possible with the back of a spoon.
Shake some Halloween themed sprinkles over top.
Place the pan of bark in the fridge for about 30 minutes.
Chop it with a knife or snap the pieces by hand.
Serve!

Nutrition

Thanks for visiting today!

If you’re looking for more Halloween recipes be sure to check out my recipe index. You can also find a lot more snack recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Halloween Oreo Bark appeared first on Cravings of a Lunatic.

No Bake Strawberry Cheesecake Tart

Kim Beaulieu — Sun, 03 Aug 2025 10:00:00 +0000

This No Bake Strawberry Cheesecake Tart is super easy to make and perfect for summer. The base is crushed Nilla Wafers, the filling is a simple no bake cheesecake mixture, and the topping is macerated fresh strawberries.

By now you probably realize I adore no bake cheesecake. Well, let's be honest here, I love any kind of cheesecake. During the hot summer months my go to dessert is always some kind of no bake cheesecake.

Strawberry just happens to be one of our favourites. I mean, look at this gorgeous cheesecake. Pretty, delicious and no bake. I think I'm in love. With a cheesecake. Totally normal right.

Of course it's normal. Honestly, I love this cheesecake, and I'll shout it from the rooftops if need be. I can never get enough strawberry cheesecake in my life.

Seriously, I could eat it every day. Many people think I do. But I don't. I take the occasional day off to eat other things. Not often, but occasionally.

Make this. Invite me over. We'll be best friends. Today is good for me. Call me. I'll sit by the phone waiting. Impatiently.

Ingredient Notes:

Cookies - This recipe uses Nilla wafer cookies. You can easily substitute graham crumbs if you prefer.
Sugar - Granulated sugar is used in the recipe. I don't recommend making substitutions for this ingredient.
Butter - Feel free to use either salted or unsalted butter in this recipe. Either works perfectly.
Heavy Cream - You can easily substitute 1 cup of prepared whipped cream if you don't have heavy cream. Heavy cream is used to make whipped cream, for those who don't know what it is. Also, heavy cream doubles in size when whipped so ½ cup of heavy cream will make 1 cup of whipped cream.
Cream Cheese - I strongly recommend using good quality brick cream cheese for this. Do not use the cream cheese that comes in a tub. For brands, I'm partial to Philadelphia cream cheese.
Extract - This recipe uses vanilla extract but you can omit it if you don't have any. You can also use other extracts instead, like almond extract or coconut extract.
Strawberries - Fresh berries are preferred but frozen will work as well. Use whatever you have on hand. This would also be fabulous if you used strawberry pie filling.
Oranges - Use a fresh orange to make the juice to macerate the strawberries. It helps soften them and gives them a great flavour, as well.

How to Make No Bake Strawberry Cheesecake Tart:

Base:

Spray your pan with nonstick spray.
Crush the Nilla wafer cookies in a food processor, or by hand. Transfer to a bowl and add sugar and melted butter. Mix well. Press into a prepared pan. Set aside.

Filling:

Add cold heavy cream and sugar to a mixing bowl. Start on slow speed then gradually increase speed to the high setting. Mix on high until the heavy cream becomes fluffy.
In a separate bowl mix the cream cheese and vanilla extract together until the cream cheese is soft and creamy.
Combine the whipped cream mixture and cream cheese mixture together in one bowl. Mix until combined thoroughly. Pour into the cake pan over top of the base layer you prepared earlier.
Place the pan in the refrigerator for at least one hour.

Strawberry Topping:

Cut the berries into pieces. Place in a large bowl.
Pour sugar and orange juice over top and mix well.
Place bowl in the fridge for at least 30 minutes, but no longer than 4 hours. I find the optimal time frame for macerating berries for this recipe to be about 30 to 60 minutes. You want the berries to be slightly softened, not completely broken down.
Drain excess liquid from the berries, then scoop the macerated strawberries over top of the cream cheese mixture in the pan that you prepared earlier.
You can serve immediately or place in the refrigerator until you are ready to serve this no bake dessert.

How to Store No Bake Cheesecake:

Cover cheesecake with plastic wrap or aluminum foil before storing it.

Do NOT leave no bake cheesecake on the counter. It uses whipped cream and cream cheese, and both of the ingredients need to be stored in the fridge, not on the counter.

Without fruit topping I would say you can store no bake cheesecake in the refrigerator for 4 to 5 days. With fresh fruit on top I would only recommend storing this for up to 2 days in the refrigerator.

This no bake strawberry cheesecake tart is best served within 1 to 2 days. The berries will start to soften too much and discolour the cheesecake filling if stored for too long. Personally, I think this is best served on the first day to ensure the best texture and colour.

Can No Bake Cheesecake be Frozen:

Generally speaking, you can store no bake cheesecake in the freezer for up to 3 months. Be sure to cover it really well and seal it in an airtight container before freezing.

For this particular no bake cheesecake recipe, I wouldn't recommend freezing it for more than about a month. I find the texture of the cheesecake and berries deteriorates more quickly than a cheesecake made with pie filling.

More No Bake Dessert Recipes:

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No Bake Strawberry Cheesecake Tart

This No Bake Strawberry Cheesecake Tart is super easy to make and perfect for summer. You can use frozen berries to make this as well.

Course Dessert

Cuisine American

Keyword no bake strawberry cheesecake, no bake strawberry cheesecake tart, strawberry cheesecake

Prep Time 15

Resting Time 1

Total Time 1 15

Servings

Calories 341kcal

Equipment

Ingredients

For the base:

2 cups mini nilla wafers crushed
1 teaspoon granulated sugar
2 tablespoons butter melted

For the filling:

½ cup heavy cream
2 teaspoons granulated sugar
8 ounces cream cheese softened
2 teaspoons vanilla extract

For the strawberry topping:

2 cups strawberries chopped into small pieces
1 medium orange juiced
2 tablespoons granulated sugar

US Customary - Metric

Instructions

For the base:

Crush the nilla wafers in your food processor until the are the texture of graham crumbs.
Add the sugar and melted butter and pulse until mixed thoroughly.
Spray a 14 inch rectangular quiche pan, with a removable bottom, generously with non stick spray. Then spread the nilla mixture into the bottom. Use the flat edge of a honey dripper to tamp down the crust. They work great for things like this.
Set the pan aside.

For the filling:

Place your mixing bowl, beater and measuring cup in the freezer for about 10 minutes to get them cold. Then pour your heavy cream into the cold measuring cup to measure ½ cup. Pour that into your cold mixer bowl, and add the sugar. Beat on low speed initially, then increase speed to high and mix until the heavy cream turns into fluffy whipping cream.
In a separate bowl whip the cream cheese and vanilla together until the cream cheese is smooth and soft.
Scrape the cream cheese mixture into the whipping cream and mix until combined.
Smooth this mixture over the nilla crust evenly. Place in the fridge for a minimum of an hour, preferably up to 4 hours.

For the strawberry topping:

Chop up the berries into small pieces, smaller than chunks but bigger than a dice. Place them in a bowl.
Sprinkle sugar over top of the berries, then mix well with a spoon.
Juice the orange over top of the berries, mix again with a spoon.
Place in the fridge to let them soften for about an hour. You can macerate them for up to 4 hours, but not longer than that.
After the berries are macerated and soft you should drain off the excess liquid. Then scoop the berries over top of the cream cheese filling of the tart.
You can serve immediately, or place in the fridge for about an hour. Any more than that and the berries will discolour the cream cheese.
Serve with a big old summer lovin' smile.

Nutrition

Thanks for visiting today!

Check out my recipe index for more amazing recipes. Not only can find more no bake recipes but also tons of dessert recipes.

After that, please take a minute to follow me on Pinterest. I’m always pinning great recipes as well as fun DIY projects.

Lastly, be sure to follow me on Instagram. It’s actually a great way to stay up to date on all the latest and greatest blog recipes.

Toodles! xx

The post No Bake Strawberry Cheesecake Tart appeared first on Cravings of a Lunatic.

Chocolate Crunch Bites

Kim Beaulieu — Thu, 27 Mar 2025 09:00:00 +0000

Chocolate Crunch Bites will satisfy your sweet tooth without needing to turn on the oven. Perfection no matter what time of the year it is!

These chocolate crunch bites taste just like Nestle Crunch Bars. Kids and adults love them and they are wildly addictive, in the best way possible.

Honestly, I crave chocolate all year round. Summer, Fall, Winter and Spring. I'm a die-hard chocolate fan so no season is off limits for noshing on chocolate.

I made this in the summer. Seriously, I don't care if it's a bajillion degrees out or not. I still want and need my chocolate fix. Pretty much daily.

Since it was hot out I made these using my microwave. You can totally make them using a double boiler if you like. Whatever works for you.

They are so super easy to make. You can shape them any way you like. Press them into a rimmed pan and cut them into squares. Or use a muffin tin like I did.

No matter how you make them I can guarantee they won't last long. These vanished so fast in my house. I'm not pointing any fingers or anything but if I did they'd be pointing right at me.

I don't even feel bad. Not. One. Little. Bit. Nor should you. Whip up a batch this minute.

These were originally made for Food Fanatic. I used to be a Chocolate Fanatic Contributor on their blog.

You can zip over to see my post about these Chocolate Crunch Bites.

Ingredient List:

Butter - Either salted or unsalted butter work in this recipe. They taste great made with either.
Chocolate - I love the flavour of milk chocolate so that is my personal preference for this recipe. You can also use semi-sweet chocolate, dark chocolate, or white chocolate if you prefer any of those. Even chocolate chips will work.
Cereal - This recipe uses rice krispies cereal. I would not recommend substituting any other cereal.

How to Make Chocolate Crunch Bites:

First, grab a mini muffin tin and spray it with non-stick spray. Then set the pan aside for later.
Next, grab a microwave safe medium bowl and place the butter and chocolate inside of it. Pop the bowl in the microwave and heat carefully. You want to heat it just long enough for the chocolate to melt. It should take about 1 to 1 ½ minutes.
Remove the bowl of melted chocolate and butter from the microwave and use a spatula, wooden spoon or tablespoon to stir the mixture well.
Then, add the rice krispies and mix with a spoon again.
Transfer the mixture to the mini muffin tin by pouring it evenly into each muffin well.
Place in the fridge for about 30 minutes to allow the chocolate to set.
Remove the muffin tin from the fridge and use a spoon or knife to pop the chocolate bites out.
Serve on a tray or platter. Or store them immediately.

Pan Options:

Mini Muffin Tins - This is what I used for mine. They are easy to use and the perfect size.
Cheesecake Pans - Mini cheesecake pans are great for making these too. You can buy the ones with removable bottoms to make it easier to remove treats.
Baking sheet - You can make these with cookie sheets or a baking pan if you like. Just pour it over the pan, smooth them out and place them in the fridge. Just be sure to score the top before they harden so they are easier to slice.
Molds - These are fun to make in candy or fudge molds that are tiny shapes. Get the kids involved and they can make them into any shape. We make them in dinosaur molds occasionally.
Chocolate Bar Silicone Molds - You can actually buy silicone molds for making your homemade chocolate bars these days. Use those if you want a more traditional shaped to these.

How to Package Chocolate Crunch Bites/Bars:

Option 1:

Place them in resealable bag. Remove any excess air from the bag.

Option 2:

You can also store them in an airtight container, preferably with parchment paper or waxed paper between each layer of chocolate bars.

How to Store Them:

Store the sealed candy in a cool, dry place.
If you can store them away from any light, that is preferred.
They can be stored for about 2 to 3 weeks.

Can You Refrigerate Chocolate Crunch Bars:

You can store these in the fridge IF you plan on eating them fairly quickly. Otherwise, store as described above.
Leaving them in the fridge too long can affect the texture.

Can you Freeze Chocolate Crunch Bars:

When I freeze candy like these crunch bars, I typically wrap in plastic wrap and store in airtight container.
The other option is to store candy between sheets of parchment paper or waxed paper in an airtight container.
They can be frozen for up to 3 months. Just make sure they are wrapped and sealed well.

More Chocolate Recipes:

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Chocolate Crunch Bites

Chocolate Crunch Bites will satisfy your sweet tooth without needing to turn on the oven. Perfection no matter what time of the year it is!

Course Candy, Dessert

Cuisine American

Keyword chocolate crunch bites, crunch bar

Prep Time 10

Total Time 10

Servings

Calories 72kcal

Author Kim Beaulieu

Equipment

1 Mini Muffin Tin
1 Wooden Spoon

Ingredients

1 teaspoon butter
8 ounces milk chocolate broken, or chopped
1 cup rice krispies cereal

US Customary - Metric

Instructions

First, start by spraying a mini muffin pan with non-stick spray. Set the pan aside.
Next, place the butter and chocolate in a microwave safe bowl. Place the bowl of butter and chocolate in the microwave, close the door, and set the cook time for about 1 to 1 ½ minutes. Stir every 30 seconds for the first minute, then every 15 seconds for the rest of the time. Every microwave is vastly different so you may need to adjust the time. Mine took 1 ½ minutes to melt but yours could take more or less time. Once the chocolate is melted remove the bowl from the microwave and stir the chocolate and butter mixture until smooth. You can also whisk it if you prefer.
Add the rice krispies to the chocolate mixture and stir with a large metal or wooden spoon until the mixture is combined well. Spoon the mixture into the mini muffin pan. Place the pan in the fridge to allow the chocolate to set up. I would suggest allowing it to set up in the fridge for about an hour or so.
Once crunch bars harden in the fridge, you can just pop them out with a spoon or butter knife.
Serve cold or room temperature.
You can store the crunch bars in an airtight container in the refrigerator. They keep for about a week but I guarantee they won't last that long.

Nutrition

Thanks for visiting today!

Check out my recipe index for more amazing recipes. Not only can find more no bake recipes but also tons of dessert recipes.

After that, please take a minute to follow me on Pinterest. I’m always pinning great recipes as well as fun DIY projects.

Lastly, be sure to follow me on Instagram. It’s actually a great way to stay up to date on all the latest and greatest blog recipes.

Toodles! xx

The post Chocolate Crunch Bites appeared first on Cravings of a Lunatic.

Snowflake OREO Cookie Balls

Kim Beaulieu — Wed, 18 Dec 2024 11:00:21 +0000

These Snowflake Oreo Cookie Balls are a delicious no bake Christmas recipe. Make them for all your family and friends this holiday season!

I love OREO Cookies. It's a love like no other.....

Have I told you lately that I love you? Have I told you there's no one else above you? Fill my heart with gladness, take away all my sadness. Ease my troubles, that's what you do!

Too much?

These Oreo Cookie Balls are always a hit with everyone who tries them. To be honest, I eat about half of them myself.

Honestly, they are so simple to make. Not only are they easy but they are crazy good.

You only need a few ingredients, and you can make them fairly quickly.

Not only can you use frosting to pipe the design, but you can also top them with sprinkles or crushed peppermints.

You can also make my White Chocolate OREO Cookie Balls if you prefer white cookie balls.

If you make them be sure to tag me on Instagram, or post a photo to my Facebook wall. I would love to see how you put your own twist on these cookie balls.

What are Oreo Cookie Balls:

Oreo Cookie Balls are basically crushed Oreo cookies that are mixed with cream cheese. They are then coated with melted chocolate or candy melts. Most are topped with things like crushed peppermints, Oreo crumbs, or sprinkles.
Mine were topped with a snowflake design piped with frosting.

Ingredient Notes:

Cream Cheese – Personally, I love Philly cream cheese but use whatever kind you prefer.
Oreo Cookies – Use real Oreo cookies for this one. Nothing else compares.
Chocolate – Use any kind of white chocolate or white baking chocolate. You can also use white or red candy melts.
Food Colouring - I used red gel food colouring for mine.
Icing - I used the kind you buy pre-made in a tiny tube.

How to Make Oreo Cookie Balls:

First, mix softened cream cheese and cookie crumbs until well blended.
Then, shape the mixture into 48 (1-inch) balls with your hands. Roll then between two hands until they resemble a small ball.
Next, place each ball on a cookie sheet lined with waxed paper. Place in the freezer for 10 minutes.
Melt white chocolate and tint with red food colouring before using to coat cookie balls. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Drizzle with additional melted chocolate or icing to resemble a snowflake as shown in photo.
Lastly, refrigerate 1 hour or until firm. Keep refrigerated until you are ready to serve them.
Serve!

Step by Step Photos Below:

First, you want to grab 36 OREO Cookies and crush them.

Next, use a food processor or ziploc bag and a rolling pin to crush cookies.

They will resemble fine crumbs. So pretty, right!

Then, mix those fine OREO crumbs with cream cheese.

Here is a close up of the OREO cookie ball filling.

Next, roll the mixture into 1 inch balls. Then freeze them.

Then, melt the chocolate, take the cookie balls out of the freezer and start dipping.

Next, drop each OREO Cookie Ball into the melted chocolate, or candy melts.

Then, roll each cookie ball around in the chocolate to coat evenly.

Next, remove each cookie ball from chocolate using a fork.

Then, place cookie balls on a cookie sheet or pan.

Next, top with cookie crumbs, or pipe on snowflakes.

Make snowflakes by piping the design on, or use a toothpick to make shape.

How to Store:

Just to clarify, Oreo cookie balls must be stored in the fridge since they contain cream cheese.
Store them in an airtight container. Wrap them up tightly. The less air in the container means they will last longer.
They will last for 3 to 4 weeks in the fridge if stores correctly.
You can also store them in the freezer for 3 to 4 months.
Lastly, be especially gentle with them when removing them so they don’t crack.

More Christmas Recipes:

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Snowflake OREO Cookie Balls

These Snowflake Oreo Cookie Balls are a delicious no bake Christmas recipe. Make them for all your family and friends this holiday season!

Course Candy, Dessert

Cuisine American

Keyword no bake oreo balls, oreo balls, oreo cookie balls

Prep Time 30

Resting Time 1

Total Time 1 30

Servings

Calories 193kcal

Author Kim Beaulieu

Ingredients

8 oz cream cheese softened
36 Oreo Cookies finely crushed
12 oz white chocolate melted
2 tsp red food colouring
1 tube decorating gel in white

US Customary - Metric

Instructions

Use a food processor to blend the cookies into fine crumbs. If you don't have a food processor you can pop them in a Zip-loc bag and use a rolling pin to smash them by hand.
Mix softened cream cheese and cookie crumbs until well blended.
Shape the mixture into 48 (1-inch) balls with your hands. Roll then between two hands until they resemble a small ball.
Place each ball on a cookie sheet lined with waxed paper. Place in the freezer for 10 minutes.
Melt white chocolate and tint with red food colouring before using to coat cookie balls. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Drizzle with additional melted chocolate or icing to resemble a snowflake as shown in photo.
Refrigerate 1 hour or until firm. Keep refrigerated.
Remove from fridge when ready to serve.

Notes

Originally posted on December 13, 2015.

Nutrition

Thanks for visiting today!

Check out my recipe index for more amazing recipes. Not only can find more no bake recipes but also tons of Christmas recipes.

After that, please take a minute to follow me on Pinterest. I’m always pinning great recipes as well as fun DIY projects.

Lastly, be sure to follow me on Instagram. It’s actually a great way to stay up to date on all the latest and greatest blog recipes.

Toodles! xx

The post Snowflake OREO Cookie Balls appeared first on Cravings of a Lunatic.

White Chocolate and Milk Chocolate Peppermint Dip

Kim Beaulieu — Sun, 15 Dec 2024 10:00:14 +0000

This Peppermint Dip is such a quick and easy dessert recipe. It combines cream cheese, marshmallow fluff, two kinds of chocolate and crushed peppermints to make a fun dessert dip with a holiday twist!

I'm a sucker for all things peppermint, especially during the holidays. Honestly, I tend to go overboard when buying candy canes every year.

I totally love the holiday season. Seriously, it's my thing. If I'm being honest, I wish every day was Christmas.

This is not motivated by materialism at all though. It's purely motivated by the fact that it's the one day of the year where it's completely acceptable to lounge around in jammies all the live long day.

Every year we open one gift on Christmas Eve. In all honesty, I always make sure I open some comfy jammies "Santa" left for me.

The next day we get up with the hooligans and open gifts. Inevitably, "Santa" has left at least one more pair of jammies for me.

After brunch I change into my new cozy jammies. Then, we then proceed to eat all the candy in the entire universe.

Later in the day I make Christmas dinner so I slip on old jammies so I don't ruin my new ones.

Once I finish making dinner I slip into fancy jammies for dinner. I don't care who comes over, I stay in jammies on Christmas day! I know, I'm a weirdo.

This dip is a riff on one I make all the time. Honestly, I think everyone uses the one that combines marshmallow fluff and cream cheese.

You can also find this Double Chocolate Peppermint Dip over on Food Fanatic.

Ingredient Notes:

Chocolate - I used both white chocolate and milk chocolate in this recipe.
Cream Cheese - Personally, I prefer Philly cream cheese but use any brand you love. Make sure you soften it a bit before mixing.
Marshmallow Fluff - There are so many brands out there. Use whatever one you love. This ingredient takes sweets dips to the next level!
Peppermints - You can crush peppermints or candy canes. Or you can busy already crushed peppermint in stores.

For Dipping:

Pretzels
Cookies

How to Make Peppermint Dip:

Melt each kind of chocolate separately. You can either melt them using the double boiler method or you can melt them in the microwave. If you're melting them in double boilers be sure to melt them separately. Add water to the bottom pan and bring to a boil, then lower temperature and place the other pan or heat proof bowl over top. Add the chocolate to that. Melt until smooth. If you're melting the chocolate in the microwave, place each chocolate in a separate microwave safe bowl. Heat each one separately for 1 to 2 minutes, until melted and smooth. Allow both chocolates to cool down quite a bit.
Place the cream cheese in a stand mixer or use a bowl with a hand mixer. Mix until it's smooth and creamy then add the marshmallow fluff. Mix again until everything is smooth.
Then, divide the cream cheese-fluff mixture evenly into two separate bowls.
In one bowl, mix the white chocolate into the cream cheese-fluff mixture. Stir until smooth.
In the other bowl, mix the milk chocolate into the cream cheese-fluff mixture. Stir until smooth.
Optional next step: You can toss some crushed peppermint in each bowl if you like. If you want the dip to be smooth you can skip this step.
Next, spoon layers of each chocolate cream cheese-fluff mixture into serving dishes. This can be done randomly so it looks messy or you can do it carefully and swirl the colours.
Then sprinkle crushed peppermints over each dish of dip.
Serve with pretzels, cookies, fruit or anything else you love!

How to Store Dessert Dip:

You can store dessert dips (fruit dips) in the refrigerator for up to 5 days. I would recommend not adding the peppermints until you are ready to serve. They will break down and discolor the dip if you add them too early.

Dessert dip (fruit dip) can also be stored in the freezer for up to 2 months in a resealable freezer bag or airtight container. Remove it from freezer and thaw in the refrigerator before serving. I would recommend taking it out the day before you need it.

More Peppermint Recipes:

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White Chocolate and Milk Chocolate Peppermint Dip

Course Dessert, Snack

Cuisine American

Keyword chocolate peppermint dip, peppermint dip

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 649kcal

Author Kim Beaulieu

Equipment

Ingredients

6 ounces white chocolate
6 ounces milk chocolate
8 ounces cream cheese softened
8 ounces marshmallow fluff
½ cup crushed peppermints

US Customary - Metric

Instructions

Melt each kind of chocolate separately. You can either melt them using the double boiler method or you can melt them in the microwave.
If you're melting them in double boilers be sure to melt them separately. Add water to the bottom pan and bring to a boil, then lower temperature and place the other pan or heat proof bowl over top. Add the chocolate to that. Melt until smooth.
If you're melting the chocolate in the microwave, place each chocolate in a separate microwave safe bowl. Heat each one separately for 1 to 2 minutes, until melted and smooth.
Allow both chocolates to cool down quite a bit.
Place the cream cheese in a stand mixer or use a bowl with a hand mixer. Mix until it's smooth and creamy then add the marshmallow fluff. Mix again until everything is smooth.
Then, divide the cream cheese-fluff mixture evenly into two separate bowls.
In one bowl, mix the white chocolate into the cream cheese-fluff mixture. Stir until smooth.
In the other bowl, mix the milk chocolate into the cream cheese-fluff mixture. Stir until smooth.
Optional next step: You can toss some crushed peppermint in each bowl if you like. If you want the dip to be smooth you can skip this step.
Next, spoon layers of each chocolate cream cheese-fluff mixture into serving dishes. This can be done randomly so it looks messy or you can do it carefully and swirl the colours.
Then sprinkle crushed peppermints over each dish of dip.
Serve with pretzels, cookies, fruit or anything else you love!

Nutrition

Thanks for visiting today!

If you’re looking for more dessert recipes be sure to check out my recipe index. You can also find a lot more Christmas recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post White Chocolate and Milk Chocolate Peppermint Dip appeared first on Cravings of a Lunatic.

Chocolate Shortbread Wedges with Pistachios

Kim Beaulieu — Sun, 15 Dec 2024 09:00:35 +0000

This chocolate shortbread is topped with chocolate glaze and chopped pistachios. It is so easy to make and perfect for the holiday season.

Nothing beats chocolate shortbread smothered in chocolate glaze and sprinkled with pistachios. Not only is it delicious but you will be pleasantly surprised how easy this one is.

Honestly, I love easy recipes. I mean, absolutely full on love them.

Any time I find an easy one I feel like I want to shout from the rooftops.

But I won't.

Apparently, that pisses off the neighbours. Or so I've been told by the police.

I will scream it here though. No one can arrest me for screaming on a virtual roof.

Or maybe they actually can. Is there such thing as virtual jail?

Man, I hope not.

To be honest, I can't recommend this chocolate shortbread enough.

You need to make it now.

Then, gobble it up to hide all the evidence. That way it's your word against the neighbours.

Or save a few to bribe the officers. Honestly, that works like a charm.

Not that I've actually done that or anything.

Again, go make this chocolate shortbread recipe. Right now!

Ingredient Notes:

For the shortbread:

Butter - I used softened unsalted butter for this cookie recipe.
Sugar - Use granulated white sugar.
Cocoa Powder - Use a good quality cocoa powder, preferably Dutch-processed.
Salt - This helps enhance the sweetness so only omit if you are avoiding salt for health reasons.
Egg - You only need the yolk for this recipe.
Extract - I used vanilla extract but you could substitute chocolate or almond if you like.
Flour - This recipe uses unbleached all-purpose flour.

For the glaze:

Chocolate - I used semi-sweet chocolate for this chocolate shortbread.
Butter - Salted or unsalted works well for the glaze.
Pistachios - Chop the pistachios for sprinkling on top of cookies.

How to Make Chocolate Shortbread:

For the shortbread:

First, preheat the oven to 350 degrees F.
Then, butter a round pan and sprinkle it with flour. Set aside.
Next, in a medium size bowl combine the butter, sugar, cocoa powder and salt. Beat until combined.
Then, add the flour next, and mix the ingredients on low speed until the dough begins to clump. Scrape the bowl and mix briefly again.
Next, transfer the chocolate shortbread mixture to the prepared pan and press it gently into the bottom.
Then, place the pan in the oven and bake for 20 to 25 minutes. The top of the shortbread should lose it's wet appearance and the cookie will pull slightly away from the sides a bit. That's when it's done.
Remove from the oven and set aside.

For the glaze:

First of all, use a double boiler if you have one. If not, you can set a glass heat-safe bowl above a saucepan. Add water to the bottom pan.
Next, place over medium heat, then add the butter and chocolate to the bowl. Allow to melt, occasionally whisking until it's melted and smooth.

Putting it all together:

First, pour the warm glaze over the top of the shortbread. Spread evenly across the top with an offset spatula.
Then, toss the chopped pistachios over top.
Next, allow the chocolate shortbread to cool. Then slice into pieces.
Lastly, serve!

How to Store Cookies:

First, you want them to cool completely.
Store them in an airtight container. Since they actually have a glaze, use waxed paper or parchment paper between each layer of cookies.
They can be stored in dry, airtight container for a week.
Or they can be stored in a dry, airtight container in the fridge for up to 2 weeks.
You can also freeze them for 2 to 3 months.

More great Christmas recipes

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Chocolate Shortbread Wedges with Pistachios

This chocolate shortbread is topped with chocolate glaze and chopped pistachios. It is so easy to make and perfect for the holiday season..

Course Dessert, Snack

Cuisine American

Keyword chocolate shortbread, christmas cookies, shortbread

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 248kcal

Author Kim Beaulieu of Cravings of a Lunatic

Equipment

Ingredients

For the shortbread:

½ cup unsalted butter softened, plus more for pan
½ cup granulated sugar
¼ cup good quality cocoa powder preferably dutch-processed
¼ teaspoon salt
1 large egg yolk
1 teaspoon vanilla extract
1 cup unbleached all-purpose flour

For the glaze:

4 ounces semi-sweet chocolate chopped
2 tablespoons butter cut into pieces
½ cup coarsely chopped pistachios

US Customary - Metric

Instructions

For the shortbread:

Preheat the oven to 350 degrees F.
Butter a 9 ½ inch pan with removable bottom, then sprinkle it with flour. Set aside.
Combine butter, sugar, cocoa, and salt in a medium size bowl. Beat with an electric mixer, starting on low at first then gradually increase the speed to medium, mixing until just combined. Scrape the sides of the bowl. Mix briefly.
Add the flour and mix the ingredients on low speed. Mix until the dough clumps, takes about 1 minute or so. Scrape the sides of the bowl. Mix briefly.
Transfer mixture into the pan, press gently into the bottom. No need to go up the sides, just cover the bottom evenly.
Place in the oven on the middle rack, and cook for about 20 to 25 minutes. You want the top of the shortbread to lose it's wet appearance, and the dough to slightly pull away from the sides of the pan a little bit. That lets you know it's done.
Remove from oven. Set aside.

For the glaze:

Use a double boiler for the glaze. You want to fill a small saucepan with water about 2 to 3 inches up the sides. Place over medium heat, allow to warm up, lower to a medium-low heat and place a heat proof glass bowl over top of the pan, ensuring the bottom of the glass bowl does not touch the top of the water.
Place the butter and chocolate in the bowl and allow to melt. Whisk occasionally, until the mixture is smooth.

Putting it all together:

Pour the warm glaze over top of the shortbread, then spread evenly with an offset spatula.
Toss the pistachios over top.
Allow the glaze to set up by setting aside until it cools.
Now remove the shortbread from the pan and cut into wedges. You can make them large or small, your choice.
Serve this at room temperature.
Serve with a big old chocolate loving smile!

Notes

Recipe adapted from Fine Cooking's Nutty Chocolate Shortbread Cookies

Nutrition

Thanks for visiting today!

If you’re looking for more dessert recipes be sure to check out my recipe index. You can also find easy dinner recipes as well.

Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.

Toodles! xx

The post Chocolate Shortbread Wedges with Pistachios appeared first on Cravings of a Lunatic.

Buddy the Elf Cookies

Kim Beaulieu — Mon, 09 Dec 2024 11:00:54 +0000

These Buddy the Elf Cookies are the perfect recipe idea for the holidays. Make these easy no bake cookie inspired by everyone's favourite Christmas movie, Elf!

I'm not going to lie, the Elf movie is a serious obsession for me. Every year we watch it together as a family for movie night and then I watch it 27 more times.

To be honest, it cracks me up every time I watch it. It's such a cute movie for the whole family.

One of the most popular scenes in the movie is when Buddy makes spaghetti with all the extra sugary ingredients. As a huge sugar lover that scened speaks to my soul.

So, last year when I saw Buddy the Elf Cookies on Pinterest I knew I had to try them. I mean, they're so stinking cute. If I had a spirit cookie, this would it!!

Shelly from Cookies & Cups has Elf Cookies on her blog so I had to try them. She has the coolest imagination and I swear everything she makes gives me serious sugar cravings!

Honestly, making these Buddy the Elf Cookies is so much fun. Making these every year would be a great holiday baking tradition for families. Or bring them to your cookie exchanges!

After the year we've all had I think we could all use a little Buddy spirit in our lives this year. Or a lot.

Plus according to Buddy these cookies qualify as a main food group, am I right?!

Direct quote from Buddy the Elf - "We elves try to stick to the four main food groups: candy, candy canes, candy corns and syrup."

Now, don't be a cotton headed ninny muggins, make this festive treat for everyone you know. Remember to treat every day like Christmas!!

Ingredient Notes:

Chow Mein Noodles - Just to clarify, yes, it's actually chow mein noodles. Just go with it!
White Chocolate - Bakers chocolate is preferably to chips because it melts a bit better. Remember to watch the white chocolate closely as it burns easily.
Marshmallows - I used mini marshmallows. Marshmallow bits work too but they are hard to find where I live. I used half of the marshmallows in the white chocolate mixture. Then, I cut the other half into small piece to toss over the cookies.
Maple Syrup - Since I'm a Canuck, I wanted to use real maple syrup for these cookies. You can leave it out or use maple extract in the white chocolate mixture instead.
Chocolate Syrup - Either chocolate syrup, hot fudge sauce or chocolate sauce work. I actually used hot fudge sauce because I like the consistency better.
Milk Chocolate - The amount of chocolate can be adjusted. This chocolate can be melted in the microwave.
M&Ms - I used mini M&M's for these cookies. I actually used the baking ones and just picked out all the red and green ones.
Pop Tart - You can use any chocolate flavour. I used s'mores for mine.
Optional - Rainbow sprinkles or jimmies can be tossed over the cookies.

How to Make Buddy the Elf Cookies:

No oven required!

First, line a parchment-lined baking sheet with parchment paper. Set aside.
Next, pour the chow mein noodles into a large bowl and set aside.
Then, melt the white chocolate in a double boiler until it's smooth. If the chocolate is not melting smoothly you can add a little oil or shortening to help loosen it up. Remove it from the heat once it's melted.
Toss half of the mini marshmallows in the white chocolate mixture and stir until smooth. Pour that mixture over the chow mein noodles and stir until everything is combined well.
Scoop the cookies out with a spoon and drop spoonfuls of mixture on the parchment lined cookie sheet so they resemble haystack cookies.
Immediately melt the milk chocolate in the microwave in a heat proof bowl. It should not take long. Melt in 30-second intervals to be safe.
Drizzle the cookies with maple syrup. then a drizzle of fudge sauce or chocolate syrup, and finally some melted chocolate.
Toss the M&Ms, remaining marshmallows and chopped pop tart over the cookies.
Now, let the cookies cool until the chocolate sets.
Store for later or serve immediately.

How to store:

First, if you're not serving these within about 12 to 24 hours I would suggest not drizzling them with maple syrup or chocolate syrup until closer to serving them.
Next, always allow cookies to cool completely before storing them.
You can store the cookies in an air tight container at room temperature. Use waxed paper or parchment paper to separate the layers of cookies.
I do not mix recommend storing different kinds of cookies together.
You can store the cookies at room temperature for about a week.
Also, you can store the cookies in the fridge for one to two weeks.

Tips for freezing:

Honestly, I prefer using a freezer bag. Always remove all the excess air before sealing the bag.
If you are using a container be sure to use waxed paper or parchment paper between the layers when you pack the cookies up.
You should put a layer of waxed paper over top of the final layer then make sure you lid is snapped on super tight.
Use a marker to add the date to the freezer bag or container.
Cookies can be stored in the freezer for 2 to 3 months.

More Fun Recipes for Kids:

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Buddy the Elf Cookies

These Buddy the Elf Cookies are the perfect recipe idea for the holidays. They are inspired by everyone's favourite Christmas movie, Elf!

Course Cookies, Dessert

Cuisine American

Keyword buddy the elf cookies, christmas cookies, no bake cookies

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 306kcal

Equipment

Ingredients

5 ounce chow mein noodles
12 ounce white chocolate
1 cup mini marshmallows divided
¼ cup maple syrup less if desired
¼ cup chocolate syrup or hot fudge sauce
¼ cup milk chocolate melted
½ cup mini red and green M&Ms
1 chocolate pop tart broken into pieces

US Customary - Metric

Instructions

Line a cookie sheet with parchment paper. Set aside.
Dump the chow mein noodles into a large bowl. Set aside.
Melt the white chocolate in a double boiler by filling the bottom pot ½ way with water, bring to a boil then reduce heat. Place top pot or heat proof bowl over top and toss the white chocolate inside. Melt the chocolate, while stirring it consistently, until it's smooth. Remove the pot from the heat.
Remember that white chocolate burns easily, especially if you use white chocolate chips. You can add a little oil or shortening to the white chocolate if it isn't loosen up enough. Honestly, I prefer the white baking chocolate and NOT white chocolate chips.
Toss half of the mini marshmallows into the white chocolate and mix until mostly smooth.
Pour the mixture over the chow mein noodles and mix until well combined.
Scoop the cookies out and drop them on the parchment lined cookie sheet so they resemble haystack cookies.
Immediately melt the small amount of milk chocolate in the microwave in a heat proof bowl. It should only take about 30 to 60 seconds for that small amount.
Drizzle with maple syrup, chocolate syrup and melted chocolate.
Toss M&Ms, remaining marshmallows and pop tart over cookies.
Let the cookies cool so the chocolate sets up.
Store for later or serve immediately!

Video

Notes

Nutritional information is not exact. Pop Tarts cannot be entered so I used cocoa pebbles cereal as a substitute to calculate the information. Just wanted to clarify that.

I didn't use sprinkles on mine but I likely would next time I make them. It was hectic in our household the day I made these and I literally forgot to add them. Just keeping it real!

Nutrition

Thanks for visiting today!

Check out my recipe index for more amazing recipes. Not only can find more cookie recipes but also tons of dessert recipes.

After that, please take a minute to follow me on Pinterest. I’m always pinning great recipes as well as fun DIY projects.

Lastly, be sure to follow me on Instagram. It’s actually a great way to stay up to date on all the latest and greatest blog recipes.

Toodles! xx

The post Buddy the Elf Cookies appeared first on Cravings of a Lunatic.

30+ Christmas Cookies Recipes for the Holidays

Kim Beaulieu — Mon, 09 Dec 2024 10:00:59 +0000

Over 30+ Cookie Recipes that are sure to be a hit with your family and friends this holiday season. Nothing is better than a cookie tray stacked high with delicious treats during the holidays.

I love holiday baking. There's just something about the smell of cookies baking during the holiday season that just makes me so utterly happy. Nothing beats the aroma of fresh cookies baking to perfection. The soft batter, the smell of vanilla and chocolate drifting from room to room. It's heavenly.

Usually I start baking on December 1. Once the month officially changes I'm in the kitchen baking up a storm. Whether it's cookie recipes, fudge recipes, candy recipes, or hot chocolate, if it's December there's some kind of holiday sweet happening in my kitchen on a daily basis. You can bank on it.

Holiday recipes abound this time of year. I tend to favour all things chocolate, but honestly as long as it's sweet I'm a happy girl. If you are looking for something specific this holiday season you can use my search bar by typing in what you're looking for. You can also check my recipe index. Or just email me.

I love hearing from readers so if you have something you're looking for or need help with a recipe just email me and I'll do my best to help you out. Nothing feels better than being able to help someone find a recipe that their whole family falls in love with. That's why I do this job.

Plus the perks are amazing. I mean I get to cook and bake for a living. Then I get to eat all the things I cooked and baked. My life is not hard. At all. In fact it's pretty wonderful. I'm seriously looking forward to tomorrow when the baking marathon begins. I can't wait to make more cookies.

In the meantime, I'm just going to keep scrolling back and forth through all these amazing cookie recipes. Be sure to pin all your favourites so you can bake them for the holidays. Or send the link to your friends and family so they can bake for you. It's all good. Whatever works for you!

Christmas Cookie Recipes:

Buddy the Elf Cookies by Cravings of a Lunatic

Chewy Molasses Cookies by Dinners, Dishes, and Desserts

German Chocolate Cake Cookie by A Dash of Sanity

Cookies & Cream Cookies by Domestic Superhero

Italian Ricotta Cookies by Love Bakes Good Cakes

Triple Ginger Snaps by That Skinny Chick Can Bake

Monster Cookies by Cravings of a Lunatic

Turtle Thumbprint Cookies by Let's Dish

Chocolate Mint Macarons by Ashlee Marie

Dulce de Leche Sandwich Cookies by High Heels and Grills

Linzer Cookies by Mandy’s Recipe Box

Eggnog Oatmeal Cookies by Kleinworth & Co.

Rolo Cookies with Sea Salt by Like Mother Like Daughter

Christmas Tree Cookie Stacks by Big Bear’s Wife

Chocolate Mint Sandwich Cookies by Lemons for Lulu

Peppermint Candy Cane Cookies by Self Proclaimed Foodie

Chocolate Coconut Cookies by Cravings of a Lunatic

Peppermint Snowcap Meringues by BellyFull

Snowball Cookies by Eazy Peazy Mealz

Triple Chocolate Turtle Cookies by Carlsbad Cravings

Cranberry Orange Cookies by Fake Ginger

Italian Anisette “S” Cookies by Wishes and Dishes

Chocolate Shortbread Wedges with Pistachios by Cravings of a Lunatic

No Bake Christmas Tree Cookies by The Recipe Rebel

Ginger Spice Spritz Cookies by Cooking and Beer

Toffee Almond Snowball Cookies by Cupcakes & Kale Chips

Viennese Crescents by 365 Days of Baking and More

Christmas Cookie Tree by Bread Booze Bacon

Ginger Bears by Cravings of a Lunatic

Eggnog Thumbprints by White Lights On Wednesday

Perfect Cut Sugar Cookies by Simple Joy

Red Velvet Thumbprint Cookies by Yummy Healthy Easy

Classic Sugar Cookies by The Love Nerds

More Holiday Treats:

Thanks for visiting today!

Check out my recipe index for more amazing recipes. Not only can find more cookie recipes but also tons of Christmas recipes.

After that, please take a minute to follow me on Pinterest. I’m always pinning great recipes as well as fun DIY projects.

Lastly, be sure to follow me on Instagram. It’s actually a great way to stay up to date on all the latest and greatest blog recipes.

Toodles! xx

The post 30+ Christmas Cookies Recipes for the Holidays appeared first on Cravings of a Lunatic.

Peanut Butter Chocolate Chip Cookies

Kim Beaulieu — Sat, 07 Dec 2024 10:00:09 +0000

These homemade Peanut Butter Chocolate Chip Cookies are super easy to make and loaded with chocolate chips. Every bite is perfection!

These Peanut Butter Chocolate Chip Cookies are the best quick and easy homemade cookies. They are basically Momzie's peanut butter cookies that are loaded with chocolate chips!

Typically when I bake cookies I love to make large batches of the base cookie then divide the dough to make other varieties of cookies. It just saves time and you end up with TONS of delicious cookies.

Peanut butter cookies are so easy to jazz up in different ways. If you scroll down there is a list of add-ins to change these up a bit. You can make multiple variations which is always a bonus.

Not only are these cookies easy to make but they get rave reviews from all our family and friends. My one brother is a huge fan of any cookies that include peanut butter.

I actually have a ton of cookies stashed in my freezer for him for the holidays. I'm angling to be the favourite sibling this year.

Now run in your kitchen right NOW and whip up a batch, or twenty, of these scrumptious cookies.

Ingredient Notes:

Peanut Butter – Use smooth peanut butter for this cookie recipe.
Butter – You can use salted or unsalted butter in this recipe. However, if you use salted butter be sure to omit the added salt in the recipe.
Sugar – You will need white granulated sugar, as well as light brown sugar for these cookies.
Eggs – I used large eggs for this recipe.
Extract – Use vanilla extract for this recipe.
Flour – All purpose flour is the flour of choice for these cookies.
Baking Soda and Baking Powder – Use both for this cookie recipe. Do not omit either.
Salt – The salt can be omitted if you are watching your sodium. Although salt does actually enhance the flavour of cookies.
Chocolate Chips - I used milk chocolate chips for this recipe but you can use any kind you prefer.

How to Make Peanut Butter Chocolate Chip Cookies:

First, preheat the oven to 350 degrees F.
Then, line two cookie sheets with parchment paper. Set aside.
Using a stand mixer, or hand mixer and a bowl, cream the peanut butter, butter and both sugars together until they are well combined.
Next, add the eggs and vanilla. Mix briefly.
Add the flour, baking soda, baking powder and salt to the mixer and mix until well combined.
Then, add the chocolate chips to the bowl but mix those in by hand, using a wooden spoon so the chocolate chips don't break.
Next, use a tablespoon to grab scoops of dough, then use your hands to roll each scoop into balls. Place each ball on the cookie sheet.
Then, use a fork to make a criss-cross shape in each cookie.
Place the cookies in the oven and bake in the preheated 350 degree F oven for about 12 -15 minutes.
Then, remove the cookies from the oven and allow to cool for a few minutes.
Lastly, transfer the cookies to a cooling rack to allow them to cool fully if you can resist eating them hot!
Store for later or serve immediately!

How to store:

First, make sure you allow the cookies to cool completely before storing them.

Store the cookies in an air tight container at room temperature. You can use waxed paper or parchment paper to separate the layers of cookies.

I do not mix recommend storing different kinds of cookies together. Honestly, they tend to take on the flavour of the other cookies if you store them in one container.

Cookies can be stored at room temperature for about a week.

They can also be stored in the fridge for up to two weeks.

Tips for freezing:

Honestly, I prefer using a freezer bag. Just be sure to remove all the excess air out before sealing the bag.

If you are using a container be sure to use waxed paper or parchment paper between the layers.

Put a layer of waxed paper over top of the final layer then make sure you lid is snapped on super tight.

Use a marker to add the date to the freezer bag or container.

Cookies can be stored in the freezer for up to 3 months if stored properly.

Are these a peanut butter cookie or chocolate chip cookie:

Honestly, I would classify these as more of a peanut butter cookie with chocolate chips in them, as opposed to a chocolate chip cookie with peanut butter added in.

The base is a family peanut butter cookie recipe that I added chocolate chips to. Just so you're clear on what to expect taste and texture wise.

I also have a chocolate chip cookie recipe that has added peanut butter which I will share the next time I whip them up. The texture and taste differ from these cookies.

Optional Add-ins:

M&M's - These are always fun to toss in almost any cookie recipe.
Oats- Nothing beats a great peanut butter oatmeal cookie.
Pretzels - In all honesty, pretzels are one of my favourite things to add to cookies. I love the sweet and salty combination.
Peanut Butter Chips - Added peanut butter chips along with the chocolate chips would be next level awesomeness!
Broken Chocolate Bar Pieces - You can break up peanut butter cups, Snickers, Mars, Butterfingers, or Oh Henry into pieces and toss them in. So good.
Cookie Pieces - These would be amazing with Nutter Butter or Oreo pieces tossed in.
Nuts - You can toss in walnuts, pistachios, pecans or any other kind of nut you love.
Other Stuff - Toss in marshmallows or graham crackers for a yummy peanut butter s'mores cookie!

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Peanut Butter Chocolate Chip Cookies

These homemade Peanut Butter Chocolate Chip Cookies are super easy to make and loaded with chocolate chips. Every bite is perfection!

Course Cookies, Snack

Cuisine American

Keyword chocolate chip cookies, peanut butter chocolate chip cookies, peanut butter cookies

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 346kcal

Equipment

Ingredients

1 cup peanut butter
1 cup butter softened
1 cup white granulated sugar
1 cup light brown sugar
2 large eggs
1 tsp vanilla
3 ½ cups all purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 cups chocolate chips

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F.
Line two cookie sheets with parchment paper.
Use a mixer to cream peanut butter, butter, and sugars together. Blend well.
Add eggs and vanilla, mix again until combined.
Add flour, baking soda, baking powder and salt to the bowl and mix again till combined.
Add chocolate chips to the bowl and mix by hand using a wooden spoon.
Use a tablespoon to scoop out the dough and then roll each one into a ball, then place each ball on parchment lined baking sheet.
Use a fork to press them down a bit by making little crosses in the top of each cookie.
Place the cookies in the preheated oven, and bake for 12 - 15 minutes.
Remove the cookies from the oven. Allow to cool for a few minutes.
Use a spatula to transfer the cookies to a cooling rack to fully cool.
Serve!

Nutrition

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