Living La Vida Holoka


Chocolate Peanut Butter Cup Cookies

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Chocolate and peanut butter lovers will go crazy for these Chocolate Peanut Butter Cup Cookies made with mini peanut butter cups and a soft chocolate cookie base.

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Well….2020 really sucked.  But my holiday baking sure didn’t!  I made a lucky 13 assortment of cookies and candy this year and every single batch (okay, maybe except one test batch of cookies) turned out perfect!  The grand finale of my holiday baking was these peanut butter cup cookies. 

Up until this year, I don’t think I’ve ever made a chocolate cookie to add to my cookie trays and tins.  Crazy!  I know!  So I took inspiration from my Reese’s Pieces Chocolate Chip Cookies and made chocolate cookies with mini peanut butter cups in them.  Because what goes better with chocolate than peanut butter?


Here’s what I really love about these cookies.  The chocolate cookie base is almost like a soft brownie – and I freaking love brownies!  I added chopped mini peanut butter cups into the cookie dough.  When the cookies bake, the PB cups melt into the cookie dough and you get this chocolate and peanut butter swirl inside. 

And to make these cookies a little extra, I added some chopped PB cups on top.  So not only do you get that swirly, chocolate PB mix going on inside, you’re getting slightly melted PB cups on top for a double dose of deliciousness!   

Chocolate Peanut Butter Cup Cookies

 
These cookies are easy to make and not-as-easy to share. But tis the season and all of that good stuff, so I do plan on sharing these on the cookie trays I’m making for my family.  You know, minus a few that I’ve already eaten because they’re just that good! 


This cookie recipe starts with a stick of softened butter and sugar.  Cream the two together until the mixture is nice and smooth.


Then, you’re going to add an egg and vanilla extract.  Mix just until it’s incorporated. 


Add in the flour just until it’s combined. Then, mix in the cocoa powder, salt, and baking soda. 


Now you’re going to add some chopped mini peanut butter cups to that gorgeous chocolate cookie dough.  Make sure they’re all stirred in so every cookie has a good amount of chocolate and peanut butter in it! 


Add spoonfuls of the cookie dough to parchment paper lined baking sheets.  Flatten down the dough just a bit with your fingers and add more chopped PB cups on top.


Bake the cookies in the oven for about 12-15 minutes, or until they’re done in the middle.  Let them cool for a few minutes and transfer them to a wire rack.


Once the cookies are completely cooled (and it’s kind of hard to wait for them to cool completely because yum!), you can store them in cookie tins.  Or devour them and act like you never baked them! 

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Chocolate Peanut Butter Cup Cookies

Chocolate Peanut Butter Cup Cookies

Ingredients

  • 1 stick butter, softened
  • 2/3 cups sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 cup flour
  • 1/4 cup unsweetened cocoa powder
  • 1/8 tsp. salt
  • 1/2 tsp. baking soda
  • 1 cup mini peanut butter cups, roughly chopped + 1/2 cup for topping

Instructions

  1. Preheat oven to 350 degrees and prepare baking sheets with parchment paper.
  2. Add the stick of butter and sugar to a mixing bowl. Cream together until the mixture is smooth.
  3. Mix in the egg and vanilla just until combined.
  4. Then, add the flour just until combined and mix in the cocoa powder, salt, and baking soda.
  5. Stir in 1 cup of mini peanut butter cups.
  6. Add spoonfuls of the cookie dough to the prepared baking sheets. Flatten the cookie dough just a bit with your fingers.
  7. Add the remaining chopped peanut butter cups on top and gently press them into the cookie dough.
  8. Bake the cookies for 12-15 minutes, or until the cookies are done in the middle.
  9. Let the cookies sit for a few minutes. Then, transfer to a wire rack to cool completely.
  10. Store cookies in airtight containers or cookie tins.
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I’ve tried a lot of new cookie recipes this year, but these might be my favorite! Just the simple combination of peanut butter and chocolate have made these soft chocolate cookies so, so good! Merry Cookie-mas!  I mean, Christmas!

Did you make this Chocolate Peanut Butter Cup Cookies recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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If you like this cookie recipe, you might enjoy these as well:

Lemon Coconut Snowball Cookies

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These easy Lemon Coconut Snowball Cookies look like tiny snowballs and are sweet, but not too sweet, and just lemony enough!

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There are summer people and there are winter people.  I am definitely a winter person.  So hearing that a big snowstorm was about to dump a possible 6-10 inches (or more) of snow on us made me extremely happy!  Even if we don’t end up with a white Christmas, getting snow around Christmas always makes the holiday season seem more special. 

I think we all could use some extra special holiday magic this year.  I’ve been trying my best to keep up with holiday traditions and have been working on quite the baking list this year.  Ahead of this week’s snowstorm, I made my first round of porch drop-offs including vinyl orders I filled, Christmas presents, and cookie packages. 

Unfortunately, that batch of cookie recipients is going to miss out on a couple new cookie recipes, including these Lemon Coconut Snowball Cookies – a totally appropriate cookie to enjoy during a snowstorm!  But this recipe is so easy to make, that they can make their own batch of cookies that they won’t have to share!

Lemon Coconut Snowball Cookies

 
These cookies are similar to Russian Tea Cakes in that they’re both made with a butter, powdered sugar, and flour cookie dough.  But that’s where the similarity stops. 

Unlike Russian Tea Cakes, these cookies have a bright lemony flavor and get cooled completely before they’re dipped in icing and topped with shredded coconut to make them look like tiny snowballs. 


I’ve gone through a lot of butter this Christmas! And like a lot of the cookie recipes I’ve made, these cookies start with two sticks of softened butter.  Mix it up until it’s creamy. 


Add the powdered sugar 1/4 cup at a time until it’s fully incorporated into the butter mixture. It should be smooth and creamy.


Then, you can start adding in that lemon flavor. Add lemon juice, lemon zest, and mix in the flour and salt.


The dough should start to stick together and once it does, you can stop mixing and start forming your cookies.


Roll the cookie dough into small balls and place them on parchment paper lined baking sheets.


Bake the cookies for 12-15 minutes or until the tops are set, but not brown, and the bottom of the cookies are golden brown.  Let the cookies cool completely.  Then, you can whip up an easy icing. 


The icing is two ingredients – powdered sugar and milk. Most icings have vanilla extract in them, but I really wanted the lemon and coconut flavors to shine through.


When the cookies are completely cool, dip the tops of them into the icing. Then, immediately dip them into a bowl of shredded coconut. Lightly press the coconut into the icing and set the cookies back onto the wire rack to let the icing harden.  

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Lemon Coconut Snowball Cookies

Lemon Coconut Snowball Cookies

Ingredients

    For the cookies:
  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 small lemon, juiced
  • Zest of 1 lemon
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
    • For the icing and coconut:
  • 1 cup powdered sugar
  • 2-3 tbsp, milk
  • 1 cup shredded coconut

Instructions

    For the cookies:
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In a mixing bowl, beat the butter until smooth. Then, gradually mix in the powdered sugar, 1/4 cup at a time.
  3. Add the lemon juice, lemon zest, and salt. Then, gradually add in the flour. Mix just until the dough starts to come together.
  4. Shape the dough into small balls and place about 1 inch apart on the prepared baking sheets.
  5. Bake the cookies for 12-15 minutes, or until the cookies are set on top and golden brown on the bottom.
  6. Allow the cookies to cool completely on a wire rack and prepare the icing.
    7. For the icing:
  7. Mix the powdered sugar and milk in a small bowl until a thin icing is achieved.
  8. When the cookies are completely cool, dip the tops of them in the icing.
  9. Add the shredded coconut to another small bowl and dip the iced cookies immediately into the shredded coconut.
  10. Set the cookies aside until the icing hardens. Then, store cookies in a cookie tin.
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These cookies have quickly become a new favorite of mine!  Despite the powdered sugar and shredded coconut, they’re not overwhelmingly sweet.  Plus, they have a tangy lemon flavor to them that perfectly balances out the sweetness. 

Did you make this Lemon Coconut Snowball Cookies recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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If you like this post, you might enjoy these as well:

Vanilla Bourbon Bacon Chocolate Chip Cookies

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Vanilla bourbon glazed bacon crumbles give these soft and chewy chocolate chip cookies a salty sweet flavor that’s addictive and delicious!

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One of the things I’ve missed most this year is going to food truck festivals. Getting to know some of these small business owners through their amazing food truck creations has been awesome!  So when I discovered that one of my favorite food trucks, JD’s House of Bacon, was selling their bacon online, I immediately hopped on their website to place an order! 

 

 
 
 
 
 
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I placed a small order for Char Siu Chinese BBQ Lollipops and Vanilla Bourbon Bacon Crumbles (and was surprised with a few extras!).  There’s no denying that bacon is pretty amazing on its own.  But JD’s House of Bacon takes this meaty experience to a whole ‘nother level by adding flavorful glazes to bacon strips and crumbles.  


Since we usually have an appetizer style dinner on Christmas Eve and New Year’s Eve, I figured that the bacon lollipops would work well in our spread.  They’re small, appetizer style cuts of bacon with flavored glaze.  I wasn’t sure what I was going to make with the Vanilla Bourbon Barbecue crumbles, but that’s one of my favorite flavors from JD’s!

As I was going through my cookie baking list and scrolled passed the whiskey caramels on my list, I had an idea!  I was going to use the Vanilla Bourbon Barbecue crumbles in a salty-sweet, chocolate chip cookie recipe! I thought they’d make an amazing addition to a chocolate chip cookie with walnuts.  Let me just say that these cookies are on the money!  They’re salty, sweet, soft, and delicious! 

Vanilla Bourbon Bacon Chocolate Chip Cookies

 

The bacon and the glaze come in separate packages. So the first thing I did was add the bacon crumbles to a pan. I only wanted the bacon to brown around the edges since it would cook more in the oven.  Once the bacon was cooked, I added the glaze and set the bacon aside.


To start the cookie dough, I creamed together butter, sugar, and brown sugar.  Then, I mixed in two eggs and vanilla extract.


I added flour, salt, and baking soda and mixed.  When the dough started to come together, I stirred in chopped walnuts, chocolate chips, and the bacon crumbles. 


Then, I spooned cookie dough balls onto parchment paper lined cookie sheets and added some extra bacon crumbles on top.


The cookies baked in the oven for about 10-12 minutes. Then, I cooled them on wire racks.  The result is a soft chocolate chip cookie with chewy bits of vanilla bourbon flavored bacon and some nutty crunch! 

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Vanilla Bourbon Bacon Chocolate Chip Cookies

Cook Time: 11 minutes

Vanilla Bourbon Bacon Chocolate Chip Cookies

Ingredients

  • 2 sticks unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 3/4 cup sugar
  • 1 tsp. vanilla extract
  • 2 eggs
  • 2 1/2 cups flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/3 cup walnuts, chopped
  • 1 cup chocolate chips
  • 1 cup bacon crumbles, cooked and drained, leaving a tbsp. or two aside for topping

Instructions

  1. Preheat oven to 375 degrees. Line baking sheets with parchment paper and set aside.
  2. Cream the sugars and butter together in a mixing bowl.
  3. Then, mix in the vanilla extract and two eggs just until combined.
  4. Add the flour, baking soda, and salt. Mix just until the dough starts to come together.
  5. Stir in the walnuts, chocolate chips, and bacon crumbles.
  6. Drop small, round spoonfuls of dough onto the prepared baking sheets, leaving about 1 1/2 inches between each spoonful. Top with extra bacon crumbles, if desired.
  7. Bake cookies for 11 minutes, or until the center is set and edges are golden brown.
  8. Allow cookies to cool on wire racks. Store in the fridge in airtight containers or cookie tins.
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My brother and sister-in-law came to pick up holiday gifts and things I had for them the day I made these. So I sent them home with a variety of the cookies I’ve been baking, including some of these bacon chocolate chip cookies.  They hardly made it out of our driveway.  My brother later texted me to tell me how good they were! 


The bacon lovers in your family are going to love these cookies!  In fact, you might want to make them their own tin and grab them some goodies from JD’s House of Bacon! 

If you aren’t planning on sharing these cookies right away, store them in an airtight container or tin in the fridge.  I totally recommend warming them up for a few seconds before enjoying! 

Did you make this Vanilla Bourbon Bacon Chocolate Chip Cookies recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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If you like this post, you might enjoy these as well:

Soft and Fluffy Pumpkin Oatmeal Cookies

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These Soft and Fluffy Pumpkin Oatmeal Cookies have a thick and cakey texture with lots of delicious pumpkin flavor!

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I hope you’re not sick of pumpkin yet because I’ve baked cookies!  And who doesn’t love stealing a cookie fresh from the oven?  Especially this time of year!  November baking is like the pregame to my holiday baking that usually starts December 1st.  If I want to try any new cookie recipes, this is the time to do it! 

I like to get familiar with new recipes before I decide to add them to cookie trays and tins.  And this year, I can’t think of a better gift to drop off to family and friends than a tin full of homemade cookies! 

My family has their favorites that always get added to cookie trays each year.  But I seem to sneak in at least one new cookie or candy onto these trays each each year.  I have a few pumpkin spice lovers on my list, so these could possibly end up as a new addition!  Especially since they’re so easy to make!

Soft and Fluffy Pumpkin Oatmeal Cookies

 
Oatmeal cookies are classic. But I wanted to put a seasonal pumpkin twist on them, so I added pumpkin puree and pumpkin pie spice to this oatmeal cookie recipe.  The result is a soft and fluffy, sweet and pumpkiny cookie that’s so, so good with a cold glass of milk!


Start these cookies by adding the flour, baking soda, salt, and pumpkin pie spice to a medium bowl.  Then, in the bowl of a mixer, add the butter, pumpkin puree, brown sugar, and white sugar.  Beat on low speed just until combined. 


Then, you’re going to add in the egg and vanilla, beating just until combined.  Once that’s combined, slowly add the flour mixture into the pumpkin mixture.


Continue beating on low speed until everything is combined and the mixture looks smooth and creamy. Then, you can add in the oats. Instead of beating the mixture, you want to stir in the oats just until it’s incorporated.


Now it’s time to drop that cookie dough onto the cookie sheets!  These cookies don’t really spread too much, so keep them about an inch apart.  Drop them onto the cookie sheet in heaping tablespoonfuls.  Then, pat them down a little bit with your fingers.


Bake these cookies for about 15 minutes, or until they get nice and golden brown around the edges and the center is cooked.  Then, allow them to cool on a wire rack and dive in! 

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Soft and Fluffy Pumpkin Oatmeal Cookies

Yield: 12

Soft and Fluffy Pumpkin Oatmeal Cookies

Ingredients

  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp pumpkin pie spice
  • 1 stick unsalted butter, softened
  • 1/2 cup pumpkin puree
  • 1/3 cup brown sugar
  • 1/3 cup white sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cup old fashioned oats

Instructions

  1. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone mats.
  2. Add the flour, baking soda, salt, and pumpkin pie spice to a medium bowl. Stir to combine.
  3. In the bowl of a mixer, add the butter, pumpkin puree, brown sugar, and white sugar. Beat on low speed just until combined.
  4. Then, add the egg and vanilla to the mixture and beat until combined.
  5. Slowly add the flour mixture to the pumpkin mixture and beat until it's creamy and smooth. Then, stir in the oats.
  6. Drop the batter onto the prepared cookie sheets in heaping 1 tbsp. spoonfuls and slightly flatten the dough down with your fingers. Leave about 1 inch between each cookie.
  7. Bake the cookies for about 15 minutes, or until the edges of the cookie are golden brown and the centers are cooked through.
  8. Place the cookies onto a wire rack and allow them to cool before serving.
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If you’re like me and prefer soft cookies over crispy cookies, you’re going to love these!  This cookie recipe makes a dozen, so if you are planning to add them to your holiday cookie trays, make sure you double or triple the recipe!  They’ll keep for a week in a cookie tin or airtight container.

Did you make this Soft and Fluffy Pumpkin Oatmeal Cookies recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

PIN FOR LATER

If you like this post, you might enjoy these as well:


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