Peanut Butter Snickers Cookies

When you have absolutely no desire to do schoolwork in the middle of the week, the only logical solution is to bake. These cookies are so packed with snickers that they’ll barely stay together, but I’m not complaining. These aren’t healthy by any stretch of the imagination, but you can blame the Hungry Dino for that. (The photos are also his.)

Peanut Butter Snickers Cookies (taken from Brown Eyed Baker)

Makes about 2 dozen cookies

  • 1¼ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup creamy peanut butter
  • ¾ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1½ cups chopped Snickers candy bars (about 4 regular size bars)
  • ¾ cup milk chocolate chips

Preheat oven to 350 F. Line two baking sheets with parchment paper and set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

In a large bowl, beat together the butter and peanut butter until light and fluffy. Add sugar and mix until smooth. Add egg and mix until combined. Add milk and vanilla extract and mix until smooth.

Add flour mixture and stir until combined. Add chocolate chips and Snickers pieces.

Drop by heaping tablespoons onto prepared baking sheets and flatten gently. Bake for 10-12 minutes until edges are slightly golden brown.

Remove from oven and allow to cool on cookie sheets for 5 minutes before moving to a wire rack to finish cooling completely.


Flourless Peanut Butter Cookies

If you like your cookies to have a strong peanut butter flavor, you’ll be a big fan of these. They’re flourless, so they aren’t cakey (but are gluten-free!) and are just crumbly enough. Add in some chocolate chips and it’s like eating a peanut butter cup in cookie form. Plus they’re incredibly quick; they use only five ingredients and one bowl.

(Apologies for the awful cell phone photo, I forgot to bring my camera along)

Flourless Peanut Butter Cookies (taken from Chocolate and Carrots and altered slightly)

(makes about 32 cookies)

  • 1 cup natural creamy peanut butter
  • 1/2 cup white granulated sugar
  • 2 large egg whites
  • 1/2 teaspoon baking soda
  • 2/3 cup semi-sweet chocolate chips

Preheat the oven to 325 F. Lightly grease a baking sheet and set aside.

Stir together the first four ingredients. Add the chocolate chips. Drop the dough by tablespoons approximately 2 inches apart.

Bake for 12-13 minutes and remove from oven. Cookies will harden a bit as they cool.

Baked Mozzarella Bites

A tasty, crowd-pleasing appetizer that’s easy to throw together; what’s not to love?

Baked Mozzarella Bites (based off of Eat Yourself Skinny and altered slightly)

  • 1/3 cup panko bread crumbs
  • 1/3 cup Italian seasoned bread crumbs
  • 12 (1-ounce) sticks part-skim mozzarella string cheese
  • 1 egg, whisked
  • 1/2 cup canned crushed tomatoes (for dipping)

Preheat oven to 425 F. Line a baking sheet with foil and spray lightly with non-stick cooking spray.

Add panko breadcrumbs to a small saucepan and toast lightly for a couple of minutes. Mix with seasoned breadcrumbs in a shallow bowl/plate.

Cut mozzarella sticks into thirds. One at a time, dip each mozzarella piece into the egg and dredge in the crumb mixture. Place each piece onto the baking sheet.

Bake for 3 minutes, until cheese is soft/cooked through (mine started to melt a bit).

Pour crushed tomatoes into a microwavable bowl and heat in a microwave (for about 1 minute). Serve with mozzarella bites.

Baked Onion Rings

These onion rings are crunchy and flavorful without any of the heavy greasiness of traditional onion rings. They’re perfect for some Sunday football and they’ll disappear from the serving plate before you know it.

Baked Onion Rings (taken from Skinnytaste and altered slightly)

  • 2 medium onions
  • 4 1/4 cups low fat buttermilk (I subbed with 4 cups skim milk and 1/4 cup lemon juice)
  • 1 cup panko bread crumbs
  • 1/2 cup Italian seasoned bread crumbs
  • 1/2 cup crushed corn flake crumbs

Line 3 baking sheets with foil, spray with non-stick spray, and set aside.

Slice onions into 1/4 inch rings and place in a medium/large bowl. Pour buttermilk over onions and refrigerate for 1 to 2 hours.

Preheat oven to 450 F. Combine panko and seasoned breadcrumbs and corn flake crumbs. Pour about 1/4 of the crumb mixture to a large dish. Reserve the rest for when the first batch is used up (only using some of the mixture at a time helps prevent clumping and lets the crumbs stick better to the onions).

Dip each soaked onion ring into the crumb mixture and coat well. Place rings onto the cookie sheets. Bake about 12 minutes until golden brown. Serve immediately.