Peanut Butter Chocolate Chip Pretzel Cookies

Sure the title is a mouthful to say but trust me when I tell you that when you bite into these, the heavens literally open up and start singing.  Yes they're that good.

I love love love anything sweet & Salty and these cookies are the perfect juxtaposition of this flavor profile.  Sweet from the soft cookie and chips, and salty from the crunchy pretzel bits (which , may I add, stay crispy after baking which absolutely amazed me).

These will absolutely making an appearance on my holiday cookie trays this year!

Enjoy!

Peanut Butter Chocolate Chip Pretzel Cookies
(adapted from Sugar Cooking)

1 1/2 cups of all purpose flour
1/2 tsp. of table salt
1/4 tsp. of baking soda
1/2 cup of softened butter
1/2 cup of tightly packed light brown sugar
1/3 cup of granulated sugar
1 egg
1 tsp vanilla extract
1 cup milk chocolate chips
1/2 cup peanut butter chips
1/2 cup broken up pretzel pieces
sea salt for topping

In a medium bowl, sift together the flour, baking soda, and table salt. Set aside.

In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed add the egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.

Add the flour mixture and beat just until there are no more streaks of flour. Stir in the chocolate chips, peanut butter chips, and preztels. Cover and refrigerate for an hour.

Preheat the oven to 350F. Line baking sheets with parchment paper. Scoop out well rounded tablespoonfuls of the dough and smoosh them down a little.  Place the cookies on the parchment, leaving approximately 2 inches between and sprinkle with salt.

Bake for 10-12 minutes (mine were perfect at 11 minutes). Allow the cookies to cool on the baking sheet for a few minutes before removing.

Frozen Chocolate Chip Cheesecake Sandwiches

I feel like every event I've been to recently has required a dessert. Mr. TL is certainly not complaining about that and when I told him that the request for this weekend's 4th of July celebration was my Frozen Chocolate Chip Cheesecake Sandwiches, he was a very happy man.

Make this recipe one time and I guarantee your friends and family will be begging for you to make them again and again. Simple, easy, and incredibly wonderful on a hot summer day. It's the perfect treat to cap off a day full of sun, fun, and BBQ food. Enjoy!

Frozen Chocolate Chip Cheesecake Sandwiches
(Yield: 25 sandwiches)



8 oz cream cheese, softened
8 oz cool whip
2 tablespoons sugar
50 chewy chocolate chip cookies
sprinkles, nonpareils, candy, nuts, etc. to roll the cookie sandwiches in

Combine softened cream cheese, cool whip, and sugar in a mixing bowl on medium speed with an electric mixer until well blended.
Use a small cookie scoop (I use THIS ONE from Pampered Chef and it's perfect) to place a dollop of filling onto a cookie bottom.
Take a second cookie and smoosh (that's the technical term) it together to form a sandwich.
Roll your cookie sandwich in sprinkles (jimmies for us RI'ers!), candy, nonpareils, chopped nuts... the possibilites are endless!
Stack your sandwiches on a plate, cover with foil or plastic wrap, and freeze for 4-6 hours or until firm. Serve frozen.

Chocolate Chip Cheesecake Bars

Mr. TL's birthday get together is always a time for me to flex my baking muscles! While I opted not to make his cake this year (a local restaurant offers a Heath Bar Crunch cake that is AH-mazing!), I did whip up two other sweets for people to munch on. These chocolate chip cheesecake bars are to die for good. Seriously. And did I mention easy? 4 ingredients and you're on yoru way to cheesecake heaven. Enjoy!

Chocolate Chip Cheesecake Bars
(adapted from Pillsbury.com)



16 oz cream cheese, softened
1 cup sugar
2 egg
2 rolls of refrigerated chocolate chip cookies

Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth.
In ungreased, 9x13 pan, break up one roll of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining roll of dough over cream cheese mixture.
Bake 40-45 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. Cut into squares and store in refrigerator.

Chocolate Chip Cookie Cheesecake Sandwiches

Yes... they are as decadent as they sound!!!!

This is certainly one of my easiest and best recipes that I have... they're always yummy and can be so festive! I made them for my bridesmaid Laurens college grad party and rolled the edges in red & blue (her school colors). I ended up quadrupling the recipe and with well over 40 sammies, there were none left!

Try these once and I guarantee you'll be making them again and again!

Enjoy!

Chocolate Chip Cookie Cheesecake Sandwiches
Makes 10 sandwiches



10 Chips Ahoy Cookies
4 oz. cream cheese, softened
2 tbsp. sugar
1 C Cool Whip, thawed

Beat cream cheese and sugar together until smooth. Stir in the whipped topping.
Cover the flat side of the cookie with approx. 1 T of the cheesecake filling (note: I used a cookie scoop for quick & even filling!). Top each with the second cookie, bottom side down, to form a sandwich.
Freeze for 3 hours.

NOTE: You can dip the sandwiches in chocolate or roll the end in small chocolate chips, coconut, sprinkles, etc! Make them fun & festive!

Chocolate Peanut Butter Chip Walnut Cookie Pie

Weew... that is a mouthfull! I again stumbled upon this recipe on Something Sweet... this is the same blog that I found the fabulous Strawberry Lemonade bars on!

After clicking over to the Hershey website, I found the original recipe and decided to follow it instead of just doing a strictly PB pie.

So I'm just about ready to stir in the peanut butter chips, chocolate chips, and walnuts when I realize that I doubled the amount of flour. Crap. What to do? do I scrap the batter and start again or double up the remaining ingredients and make not only a pie for dessert tonight, but some pie-cakes (aka: pour the batter into cupcake cups and see what happens!).

I chose to double up! I baked off the pie first (it took 55 minutes) and then popped in my 24 pie-cakes. They baked for 25 minutes and were nice and golden brown! They didn't rise at all so it'll be perfect to add in a bit of whipped cream or ice cream on top... after it's warmed up so the chips get soft!

This is such a yummy & quick dessert! I served the pie with whipped cream after heating each slice for 10 seconds. I'm sure it would be equally good with ice cream.

The only adaptation I made was that I chose to use a chocolate cookie crust instead of the graham cracker crust. It adds in a extra kick of chocolate & looks pretty too!

Enjoy :)


Peanut Butter and Milk Chocolate Chip Cookie Pie
(Hersheys.com)





Ingredients:
1/2 cup (1 stick) butter or margarine, softened
2 eggs, beaten
2 teaspoons vanilla extract
1 cup sugar
1/2 cup all-purpose flour
1 cup Milk Chocolate Chips
1 cup Peanut Butter Chips
1 cup chopped pecans or walnuts
1 unbaked 9-inch pie crust
Sweetened whipped cream or ice cream (optional)

Directions:
1. Heat oven to 350°F.

2. Beat butter in medium bowl; add eggs and vanilla. Stir together sugar and flour; add to butter mixture. Stir in milk chocolate chips, peanut butter chips and nuts; pour into unbaked pie crust.

3. Bake 50 to 55 minutes or until golden brown. Cool about 1 hour on wire rack; serve warm with sweetened whipped cream or ice cream, if desired. 8 to 10 servings.