A few weeks my good girlfriends and I had a Friday night potluck with lots of good food and wine. I wish I took more photos of what everyone else brought, but I only took photos of dessert which I was in charge of…(this is a few of us… not on the night of the pot luck..)
We started off with two different loaves of bread, olive tapenade and eggplant dip. For dinner we ate salmon, lentils, green beans, a big salad, and roast potatoes. And for dessert we had these two delicious treats:
Oreo Stuffed Chocolate Chip Cookies
(based on this recipe by Picky-Palate.com)Yum!!!!
Peanut Butter Snickers Cookies!
(original recipe found here from Brown Eyed Baker)Yum x2!
They were a HUGE hit… I am still dreaming about them… HIGHLY recommended and easy to do even for a novice baker like me! Can’t wait to try them again with some variations (peanut butter cups? vanilla oreos? YUM!)
Oreo Stuffed Chocolate Chip Cookies
Slightly adapted from Picky-Palate
- 2 sticks softened butter (Koko hint: I take the butter out and leave it on the counter for 2 hours before I bake to make it soft but not melted)
- 3/4 Cup packed light brown sugar
- 1 Cup granulated sugar
- 2 large eggs
- 1 Tablespoon pure vanilla
- 3 1/2 Cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 10 oz bag chocolate chips
- 1 bag Oreo Cookies, I used the double stuff (definitely use double stuff)
1. Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.
2. In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo Cookie. Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack.
Makes about 2 dozen VERY LARGE Cookies (Koko note: see HOW big they are below)
Adapted from Brown Eyed Baker
Yield: About 24 cookies
Prep Time: 20 minutes | Bake Time: 10 to 11 minutes
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 tablespoon milk
1 teaspoon vanilla extract
1½ cups chopped Snickers candy bars (about 4 regular size bars)
¾ cup milk chocolate chips
1. Preheat oven to 350 degrees F. Line a two baking sheets with parchment paper or silicone baking mats. Set aside.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. In the bowl of a stand mixer, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix until combined. Add the milk and the vanilla extract and mix again.
4. Add the flour mixture and beat until flour disappears. Stir in the chopped Snickers and chocolate chips.
5. Drop by heaping tablespoons onto the prepared baking sheets. Gently flatten each cookie ball with the palm of your hand. Bake for 10-11 minutes, or until cookies are slightly brown on the edges.
6. Cool the cookies on the baking sheets for about 5 to 10 minutes, then remove to a rack to cool completely. (Koko hint: Do not have the temptation to dig in and eat them before they cool… the cookie truly tastes a billion times better once they have cooled!)