Cookies

Chewy Peanut Butter Oreo Cookies

Peanut Butter Oreo Cookies by Wood and Spoon blog. These are soft, thick, and chewy peanut butter cookies sweetened with brown sugar and loaded with chocolate sandwich cookie pieces. These cookies and cream cookies have a nice balance of salt and sweet due to the peanut butter, and they stay soft and fresh for days. Learn how simple these cookies are on thewoodandspoon.com

Cookies don’t always get the credit they deserve. When it comes time for celebrations, big days like birthdays and weddings, retirements parties and grand openings, cakes are the go-to dessert that people can’t get enough of. But even though cake gets most of the glory, cookies are the comfort favorite that, for many people, smell and feel and taste like home. Today, Brett and I are celebrating 9 years (!!!) of marriage, and to honor our special day, I’m sharing a special over-the-top recipe: chewy peanut butter Oreo cookies.

Peanut Butter Oreo Cookies by Wood and Spoon blog. These are soft, thick, and chewy peanut butter cookies sweetened with brown sugar and loaded with chocolate sandwich cookie pieces. These cookies and cream cookies have a nice balance of salt and sweet due to the peanut butter, and they stay soft and fresh for days. Learn how simple these cookies are on thewoodandspoon.com

We’ve talked about Brett and I’s wedding before. Remember? I’m the crazy person who decided to make their own wedding cake. But as I came across our wedding photos the other day, I was reminded that it wasn’t the cake that was the highlight of the dessert show; it was the cookies. My caterer had the idea of serving warm (and I mean FRESH from the oven) chocolate chip cookies with little jars of chocolate milk. It was the single most talked about bite of food on our very delicious day, and I love memories of Brett and I eating leftover ones in the car on the way to our hotel. Cookies, even without all the piped details, stacker tiers, and fancy fillings, are the thing people love to remember.

Peanut Butter Oreo Cookies by Wood and Spoon blog. These are soft, thick, and chewy peanut butter cookies sweetened with brown sugar and loaded with chocolate sandwich cookie pieces. These cookies and cream cookies have a nice balance of salt and sweet due to the peanut butter, and they stay soft and fresh for days. Learn how simple these cookies are on thewoodandspoon.com

These chewy peanut butter Oreo cookies are likely to be a new favorite in our house. Each cookie is soft and fluffy with just the right amount of chew. The peanut butter comes through well but without being overpowering, and the little chunks of chocolate sandwich cookie add a discrete flavor that would be hard to pick up on if you couldn’t see the dark flecks throughout.

Peanut Butter Oreo Cookies by Wood and Spoon blog. These are soft, thick, and chewy peanut butter cookies sweetened with brown sugar and loaded with chocolate sandwich cookie pieces. These cookies and cream cookies have a nice balance of salt and sweet due to the peanut butter, and they stay soft and fresh for days. Learn how simple these cookies are on thewoodandspoon.com

Making the cookies:

To make these cookies, we start with the fats. Peanut butter and unsalted butter come together with brown sugar and regular granulated sugar, just until smooth. The egg and vanilla are stirred in next, and the dry ingredients follow. For the Oreos, I opted to roughly chop them by hand so that most of the pieces were 1/8-1/4″ in size. A few smaller and larger pieces are great for added texture in the cookies. Although the dough feels dry, it’s plenty moist enough to pack into large round balls before baking until set.

Peanut Butter Oreo Cookies by Wood and Spoon blog. These are soft, thick, and chewy peanut butter cookies sweetened with brown sugar and loaded with chocolate sandwich cookie pieces. These cookies and cream cookies have a nice balance of salt and sweet due to the peanut butter, and they stay soft and fresh for days. Learn how simple these cookies are on thewoodandspoon.com

If you happen to be celebrating today, I hope you’ll consider making these chewy peanut butter Oreo cookies. They are a crowd pleaser that tons of people are sure to enjoy. Happy Wednesday and Happy Baking!

If you like these chewy peanut butter Oreo cookies you should try:

Cookies and Cream Cookies
Peanut Butter Caramel Pretzel Chocolate Chip Cookies
Vegan Peanut Butter Oatmeal Chocolate Chunk
Peanut Butter Chocolate Chunk Cookies
Peanut Brittle Cookies


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Chewy Peanut Butter Oreo Cookies

These chewy peanut butter Oreo cookies are loaded with chocolate sandwich cookies and salty peanut butter flavor!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 16
  • Category: Cookies

Ingredients

  • ¾ cup creamy peanut butter
  • ½ cup unsalted butter, at room temperature
  • ¾ cup light brown sugar, packed
  • ¼ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 11/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 11/4 cups roughly chopped chocolate sandwich cookies (about 12 Oreos)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit and line a sheet pan with a piece of parchment. Set aside.
  2. In a large bowl, beat together the peanut butter and butter until combined and smooth, about 1 minute. Add the brown sugar and sugar, stirring on medium to cream, about 1 minute. Add the egg and vanilla extract and stir to combine. Scrape the sides of the bowl. Add the flour, baking soda, and salt, stirring on low to combine. Slowly stir in the sandwich cookie pieces just until combined.
  3. Use a large cookie scoop to portion our 3 tablespoon-sized balls of dough. The dough is crumbly- feel free to pack balls with your hands and gently press down to barely flatten them into puck shapes. Bake the cookie dough in batches spread out 2” apart on the prepared pan for about 10-11 minutes in your preheated oven. The cookies won’t be browned on the top. Allow the cookies to set and cool almost to room temperature before removing from pan. Enjoy!

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Sugar Cookie Pops (& My Go-To Spots at Walt Disney World!)

Sugar Cookie Pops by Wood and Spoon blog. These are simple, one bowl sugar cookies on lollipop sticks that Make the cutest iced alternative to cake pops! Learn how simple it is to make cutout sugar cookies with a soft glaze that isn't royal icing! Find the recipe on thewoodandspoon.com

How’s that saying go? You can take the girl out of Orlando, FL, but you can’t take the Disney out of the girl? Well, for today’s intents and purposes, let’s pretend so. A few weeks ago, Brett and I took the kids back to my hometown of Orlando, FL for a trip to Disney World, and, it felt so good to be back at a place that once was home. Per usual, I got so many questions about Disney from friends on Instagram that I thought we might take today to map out a few of my personal faves. PLUS, I have a happy little Disney-inspired recipe to share- sugar cookie pops! Let’s get to it.

We should start with a disclosure: everyone does Disney different. There are some people who are one-and-done kind of visitors and others who go as often as possible. There are some that like the shut the parks down everyday, and there are other (raises hand) who are really just there long enough to eat as much Dole Whip as possible. Regardless of what camp you fall into, Disney has changed so much over the past couple of years that even those of us who have been nearly 100 times need a little help. With that being said, I highly recommend doing your own research prior to any trip to Disney, and if you are interested in a few of our faves, here they are!

Sugar Cookie Pops and our Favorite hotels, meals, desserts and how-to tips for Walt Disney World!

My All-Time Favorite Disney World Hotels

  • Disney’s Riviera Resort. This is my current favorite Disney resort. Fresh paint, loads of suite options for those traveling with little ones, and an overall more quiet and polished vibe make this a comfortable place for kids and parents alike.
  • Disney’s Polynesian Village Resort. Have you seen the beautiful new over-water bungalows at the Polynesian? They’re to die for! Plus, proximal location to the Magic Kingdom makes this an easier option for those traveling with young kids.
  • Animal Kingdom Lodge. You know what never gets old? Waking up to seeing giraffes, antelope, and zebras outside of your balcony. My kids love this resort for the animals, and Mom loves it for the dining options.
  • Four Seasons Resort Orlando at Walt Disney World. I know most people will roll their eyes at this one, but I do really love a Four Seasons hotel, and this one, one Disney property and with shuttles on location, makes luxury accommodations possible even on a Disney trip.
Sugar Cookie Pops and our Favorite hotels, meals, desserts and how-to tips for Walt Disney World!

Favorite Disney Meals

  • Sanaa at Animal Kingdom Lodge. This is probably my all-time favorite Disney restaurant- Middle Eastern cuisine in a comfortable, kid-friendly environment. Don’t miss the bread service with all the dipping sauce- SO GOOD.
  • Rose & Crown at Epcot. This was my parents’ fave as a kid, and old loves die hard. Now, as an adult, I come here for the fish & chips and a pint.
  • Topolino’s Terrace at Riviera Resort. Fine dining at Disney is rarely actually fine dining, but at Topolino’s, it really is. The pastas are housemade and the cocktails are a welcome addition after a long day at the parks.
  • Flame Tree Barbecue at Animal Kingdom. Why would someone who lives in Alabama go all the way to Disney for barbecue? Let me just say, the smoked meats are actually really good, and the intoxicating smells from the smoker literally draw you in. Don’t miss this quick dining spot.
  • Pecos Bill Tall Tale Inn at Magic Kingdom. My kids love a burrito bowl. LOVE one. With most of the dining at Magic Kingdom consisting of burgers and chicken fingers, a little guacamole is a welcome change of pace.
  • Tusker House Restaurant at Animal Kingdom. If you are set on doing a character meal, I love this one at Animal Kingdom. Moroccan flavors in an indoor/outdoor dining setting make this for a really enjoyable meal.
Sugar Cookie Pops and our Favorite hotels, meals, desserts and how-to tips for Walt Disney World!

Best Themed Dining

  • Sci-Fi Dine-In Theatre Restaurant at Hollywood Studios. One word: TELEVSION. If you’re traveling to Disney with kids, let them zone out at this drive-in while you relax for a minute.
  • Restaurantasaurus at Animal Kingdom. Again, this one is here for the kids. My boys love checking out the dinosaur bones on the wall, and this mom appreciates any dining option that keeps them busy for a few minutes.
  • Biergarten at German Pavillion Epcot. It’s a meal AND a show! My husband loves this meat-heavy menu, and I love the beer flights.
  • Cinderella’s Royal Table at Magic Kingdom. If you’re traveling with a little princess (or want to feel like one yourself!?), could there be anything better than dining INSIDE of Cinderella’s castle? I think not.

Best Disney Desserts

  • Dole Whip at Aloha Isle in Magic Kingdom or Tamu Tamu Refreshments at Animal Kingdom
  • The Kitchen Sink at Beaches and Cream Soda Shop
  • The Frosè at Bar Riva at Disney’s Riviera Resort
  • Funnel Cakes and Nutella Waffles at Sleepy Hollow Inn at Magic Kingdom
  • Ghirardelli Soda Fountain and Chocolate Shop at Disney Springs
  • Crepes from The France Pavillion at Epcot
  • Milkshakes from 50’s Prime Time Cafe at Hollywood Studios
Sugar Cookie Pops and our Favorite hotels, meals, desserts and how-to tips for Walt Disney World!

My Best Tips for a Great Disney Experience with Toddlers

  • Make a Plan. So much time, energy, and waiting can be saved by knowing what you want to experience in the parks. Even as a seasoned Disney veteran, I always take time prior to a trip to look at the park maps (I even print one offline!) and make note of what rides, shows, and experiences my kids will want to check out. You can even take this a step forward by cross-referencing wait times (available daily on the Disney app!) with your list to determine which rides will get busy.
  • Get Genie+. This most recent trip was our first time using Genie+, Disney’s new system which has essentially replaced the old fast pass system. Now, for a daily per person fee, you can have access to shorter wait times. Be sure to buy the Genie+ pass in advance and log in at 7am EST sharp to get your first round of passes. I highly recommend research Genie+ and Lightening Passes to noting which rides you want access for PRIOR TO your morning at the park.
  • Rise and Shine! I used to think that people who got to the park before it opened were crazy, but now, I am among those people. Nothing makes riding rides easier than getting there 30 minutes prior to park opening times and being prepared to HUSTLE. For example, if a park opens at 9 am, I typically try to get my family there by 8:30, and we move fast to ride as many rides as possible during the first two hours of operation. Again, make a plan and knock out as much as you can in those morning hours.
  • Get a Lunch Reservation. I’m sure other people feel differently about this, but by about 11:30, my crew just needs a break. Nothing, and I mean nothing, is more unnerving to me than trying to figure out where to eat, where to sit, and how I can take a break for a few minutes after a morning of hustling. Lunch is a great opportunity for taking a seat, getting out of the elements, and zoning out for just a few minutes. Your body and brain need this.
  • Know When to Call it Quits. Brett always jokes that one day he’s going to make a website called “Meltdowns at Disney,” because for as much joy and magic as the parks bring, it also just makes people lose their minds a bit. That’s why my policy is always to know when to throw in the towel. I don’t want to ruin a perfectly great day by pushing my toddlers (and my sanity!) beyond it’s limit. The kids will have just as much fun swimming in the pool or watching endless Disney cartoons back at the hotel. If you don’t squeeze it all in, that’s ok. At the same token, don’t be bummed if you can’t ride every single ride! The kids will have a blast watching parades, exploring the park, or even use jumping in muddy puddles.
  • Pack for Every Forecast. Florida weather is unpredictable. Come prepared for everything.
  • Don’t Forget the Snacks. A backpack full of lollipops, Goldfish, and trail mix has gotten my family through many a waiting line. Disney is not the opportunity to make sure your kids get in all their fruits and vegetables- pack some snacks for insurance, and know they’ll get back to a normal routine at home.
Sugar Cookie Pops by Wood and Spoon blog. These are simple, one bowl sugar cookies on lollipop sticks that Make the cutest iced alternative to cake pops! Learn how simple it is to make cutout sugar cookies with a soft glaze that isn't royal icing! Find the recipe on thewoodandspoon.com

Sugar Cookie Pops

There are so many cute treats available all over the Disney parks, yet, for some reason, my kids always fixate on the desserts on a stick: Rice Krispie treats, ice cream bars, lollipops, and even sugar cookies. I decided to make these sugar cookie pops as an homage to all those kid-friendly desserts at Disney, and my kids were not disappointed. Tender sugar cookies decorated with a soft-set icing serve as a great pick-up treat option wherever a good theme is required. Just grab a theme-appropriate cookie cutter and a few lollipop sticks, and voila! Magic.

To make these sugar cookie pops, we start with a dough. I use this painted sugar cookie dough, because it holds up well even with a stick in it! The cookies are soft but stable. Once you’ve prepped and chilled your dough, roll out a thick 1/4″ slab of dough and use your cookie cutter to trim out shapes. I prefer to use a small or medium-sized cutter here, because large cookies are more likely to break off the stick. dough shapes have been chilled, gently twist to insert 4″ lollipop sticks into the base of the cookies. The first one or two might flop, but you’ll get the feel for it. If you happen to break through the cookie dough, you can use your fingers to gently pat extra dough around it to clean up. Make sure your dough is thick enough for future cookies too!

Sugar Cookie Pops by Wood and Spoon blog. These are simple, one bowl sugar cookies on lollipop sticks that Make the cutest iced alternative to cake pops! Learn how simple it is to make cutout sugar cookies with a soft glaze that isn't royal icing! Find the recipe on thewoodandspoon.com

After baking, these cookies are iced with a simple powdered sugar glaze that sets overnight. You can follow my method as outlined in this post. Be sure to add sprinkles or sanding sugar before the sugar cookie pops have set up completely. I love to bag these cookies individually as party favors, school party treats, and more! Truly, even the adults in your life will love these happy little sugar cookie pops.

So that’s it My Disney faves and some yummy sugar cookie pops. Pop in my email to share any secret favorites of your own. Happy Wednesday and Happy baking!

Sugar Cookie Pops by Wood and Spoon blog. These are simple, one bowl sugar cookies on lollipop sticks that Make the cutest iced alternative to cake pops! Learn how simple it is to make cutout sugar cookies with a soft glaze that isn't royal icing! Find the recipe on thewoodandspoon.com
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Sugar Cookie Pops

These sugar cookie pops are cutout cookies a stick with a soft and simple glaze icing! 

  • Author: Kate
  • Prep Time: 60
  • Cook Time: 13
  • Total Time: 120
  • Yield: 32 Cookies
  • Category: Dessert

Ingredients

For the cookies:

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2 sticks unsalted butter, cold and cut into small pieces
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 tsp almond extract
  • 32 (4″) lollipop sticks

For the icing:

  • 3 cups powdered sugar
  • 36 tablespoons of whole milk or heavy cream
  • ½ teaspoon almond extract
  • ½ teaspoon vanilla extract

Instructions

To prepare the cookies:

  1. Preheat the oven to 350 degrees and line two sheet pans with sheets of parchment paper. Combine the dry ingredients and set aside. In the bowl of a stand mixer, cream the butter and sugar until smooth and well combined, about 2-3 minutes. Add the egg and extract and cream until combined. Add the dry ingredients and stir on low just until combined. Dump the dough crumbles out on to a lightly floured surface and work together into one ball with your hands. Using a rolling pin, roll the dough to just over 1/4″ thicken and use a medium sized cookie cutter to cut shapes. If the dough ever gets too soft, refrigerate briefly. Place shapes on a baking sheet and freeze briefly to firm up slightly, about 5 minutes. Once chilled, gently insert the lollipop sticks into the cookie by turning the cookie stick back and forth gently as you insert it into the cookie. Make sure 1/3 of the stick is inserted into the cookie, and use your fingers to patch up any dough cracks or places where the stick has broken through. Spread the cookies about 2” apart on the prepared baking sheet and bake in the preheated oven for 10-12 minutes. Allow cookies to cool completely prior to icing.

For the icing:

  1. Sift or whisk powdered sugar to remove lumps.
  2. Add 3 tablespoons of the milk and the extract, whisking until combined. Continue to add milk until it is the right viscosity. You will want thicker frosting for piping. To test viscosity, run your whisk or a knife through the bowl of frosting- your frosting should slowly move back together until you can’t see any trace of the whisk any longer. This process should take about 10 seconds. If the frosting is too thick, it will not pool back together, and if it is too thin, it will pool back together too quickly. The ten second test doesn’t lie. Add more milk for a thinner icing and more powdered sugar if your icing becomes too thin. Cover tightly in a tupperware or with a wet paper towel if you are not using it immediately, as frosting will dry out and become clumpy. Whisk occasionally and add more milk if it becomes too thick. Spread or pipe the icing onto the cookie as desired. I like to pipe the border onto each cookie and then fill in with a food-safe brush or knife. Allow to rest and set up, and enjoy!

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Red Velvet Madeleines

Red Velvet Madeleines By Wood and Spoon Blog. These are cocoa-scented French cookies dipped in a cream cheese glaze and decorated with sprinkles. Learning how to make French madeleines with a big hump is easy and this recipe makes red velvet madeleines delicious and fun. Find this perfect holiday recipe on the woodandspoon.com

Happy Sunday to you all from the passenger seat of my car. My husband and I are driving our kids home from a short weekend at Walt Disney World, and even though my feet and legs are exhausted, my heart is full on magic and celebration. I grew up in Orlando, FL, so heading to Disney always feels a little like going home. I was thinking a post on my Disney favorites might make its way to this site in the future (???), but for now I’ll move on to today’s main event: red velvet madeleines.

Red Velvet Madeleines By Wood and Spoon Blog. These are cocoa-scented French cookies dipped in a cream cheese glaze and decorated with sprinkles. Learning how to make French madeleines with a big hump is easy and this recipe makes red velvet madeleines delicious and fun. Find this perfect holiday recipe on the woodandspoon.com

Most people fall into one of two camps: those who love Valentine’s Day and those that think it’s the worst. Although Hallmark cards and boxes of chocolates that are mostly terrible offer zero appeal to me, I’ve never been one to turn down a holiday. I, for one, LOVE Valentine’s Day and any excuse to make brightly colored treats to celebrate the occasion. These red velvet madeleines are just the ticket: soft, cocoa-scented treats, a sweetened cream cheese glaze, and just enough sprinkles and food coloring to honor the festivities. If you, like me, have been looking for a recipe to share with the people you love, let me tell you how to make these red velvet madeleines!

French madeleines are not nearly as difficult to make as the internet would lead you to believe. First, we start with eggs and sugar. Mix the two together until this mixture becomes frothy and pale in color. Gently stir in the flour and leavening, followed by the buttermilk (for tang!), vanilla, and melted butter. Oh, and don’t forget the food coloring– these red velvet madeleines owe their hue to red food dye, and it is an absolute must for making these super Valentine’s Day appropriate. Allow the batter to rest and chill in the fridge for a bit while the oven gets hot. The combination of chilled batter and a hot oven will ensure that your madeleines get a nice little hump on the top!

Red Velvet Madeleines By Wood and Spoon Blog. These are cocoa-scented French cookies dipped in a cream cheese glaze and decorated with sprinkles. Learning how to make French madeleines with a big hump is easy and this recipe makes red velvet madeleines delicious and fun. Find this perfect holiday recipe on the woodandspoon.com

After a brief, 10-minute bake in a madeleine pan, the red velvet madeleines are cooled and dipped in a simple glaze made from cream cheese, melted butter, and powdered sugar. I added white nonpareils for a little extra touch of special, but they’re totally optional! Feel free to add any of your favorite sprinkles or colored sugars to make these red velvet madeleines even more festive.

Share these red velvet madeleines with someone you love this week, and let me know what you think! Happy Sunday and Happy Baking, y’all!

Red Velvet Madeleines By Wood and Spoon Blog. These are cocoa-scented French cookies dipped in a cream cheese glaze and decorated with sprinkles. Learning how to make French madeleines with a big hump is easy and this recipe makes red velvet madeleines delicious and fun. Find this perfect holiday recipe on the woodandspoon.com

If you like these red velvet madeleines, you should try:

Brown Butter Bourbon Madeleines with Dark Chocolate ganache and Pecans
Red Velvet Cake
Chocolate Truffles
Cookie Dough Truffles

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Red Velvet Madeleines

These red velvet madeleines are  delicious and festive treats with a cream cheese glaze and a fabulous red hue!

  • Author: Kate Wood

Ingredients

For the madeleines:

  • 1/3 cup unsalted butter, plus an additional tablespoon for greasing the pan
  • 2 large eggs
  • 1/2 cup sugar
  • 1/2 cup all-purpose flour
  • 1 tablespoon cocoa powder
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1 tablespoon buttermilk
  • 1/2 teaspoon vanilla extract
  • 11/2 teaspoons red food coloring

For the glaze:

  • 2 ounces cream cheese, at room temperature
  • 2 tablespoons unsalted butter, at room temperature
  • 11/2 cups powdered sugar
  • 11/2 tablespoons milk

 

Instructions

To prepare the madeleines:

  1. Melt the butter over low heat on the stove until melted but not bubbling. Set aside.
  2. In a large bowl combine the eggs and sugar and whisk or whip until it becomes frothy and slightly pale.
  3. With the mixer on low, stir in the flour, cocoa powder, baking powder, and salt. Add the buttermilk, vanilla extract, red food coloring, and melted butter, stirring just until the mixture comes together. Set aside the batter in the fridge to chill briefly, about 30 minutes, while you preheat the oven to 375 degrees Fahrenheit.
  4. Once you’re ready to bake your madeleines, gently melt the remaining 1 tablespoon of butter and use a basting brush to generously grease a madeleine pan. Spoon 1 tablespoon-sized pours of batter into each mold and bake in the oven about 10 minutes, or until the madeleines have puffed (you’ll see a big hump in the center!) and a toothpick inserted comes out clean. Immediately invert your pan onto a cooling rack and rap the pan gently to get the madeleines to release. Once cooled, prepare your glaze.

To prepare the glaze:

  1. In a medium bowl, stir to combine the cream cheese and butter, just until smooth. Add the remaining ingredients, stirring to combine. For a thin glaze, gently heat in the microwave about 20 seconds and dip each Madeleine in the glaze as desired. Decorate with sprinkles if desired and serve!

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No-Churn Peppermint Cookie Ice Cream

No-Churn Peppermint Cookie Ice Cream by Wood and Spoon blog. This is a recipe for no-churn vanilla ice cream loaded with crushed peppermint candy cane and Oreo cookies. The end result is a mint cookie ice cream that can be made in less than 5 minutes with no ice cream maker! This ice cream is perfect around the holidays and can be made easily. Find the recipe on thewoodandspoon.com!

I know, I know- it’s DECEMBER. “Why on earth is this crazy woman sharing a no-churn peppermint cookie ice cream recipe?” In our house, ice cream is supreme over all things, and the combination of peppermint and Oreo cookies is always a favorite too. This simple frozen treat is one all of my people enjoy, and I thought that if you, like us, feel the same, you might want a nibble of this.

No-Churn Peppermint Cookie Ice Cream by Wood and Spoon blog. This is a recipe for no-churn vanilla ice cream loaded with crushed peppermint candy cane and Oreo cookies. The end result is a mint cookie ice cream that can be made in less than 5 minutes with no ice cream maker! This ice cream is perfect around the holidays and can be made easily. Find the recipe on thewoodandspoon.com!

But first, let me just tell you that this has been such a special week. Truly. Last week’s release of my first book, Her Daily Bread, found me on the receiving end of SO. MUCH. LOVE. I was over the moon for all of the encouragement, and so many of the heartfelt texts, emails, and DMs had me in tears. Her Daily Bread is truly an outpouring of my heart, and it means the world to see so many people embracing it as such. We won’t talk about the book on this site forever, but I just couldn’t let the moment pass without saying thank you.

No-Churn Peppermint Cookie Ice Cream by Wood and Spoon blog. This is a recipe for no-churn vanilla ice cream loaded with crushed peppermint candy cane and Oreo cookies. The end result is a mint cookie ice cream that can be made in less than 5 minutes with no ice cream maker! This ice cream is perfect around the holidays and can be made easily. Find the recipe on thewoodandspoon.com!

In addition, Christmas is just around the corner! My kids have been out of school for a few days now, and I have enjoyed doing all the fun Christmassy stuff: cookie decorating, movies, crafts, and way too much Pentatonix. My kids love to get in the kitchen with me almost as much as they enjoy eating the fruit of that labor, and, as a result, this no-churn peppermint cookie ice cream has been made twice this month. A favorite in our house, this simple frozen dessert is a go-to when our pantry is overflowing with candy canes and cookies from class parties and gift baskets. If you like peppermint and ice cream, this one will definitely be a winner for you.

I hope the next few days are full of the good stuff: rest, joy, and lots of no-churn peppermint cookie ice cream. Don’t forget to slow down long enough to enjoy every bit of it. Merry Christmas to you all!

No-Churn Peppermint Cookie Ice Cream by Wood and Spoon blog. This is a recipe for no-churn vanilla ice cream loaded with crushed peppermint candy cane and Oreo cookies. The end result is a mint cookie ice cream that can be made in less than 5 minutes with no ice cream maker! This ice cream is perfect around the holidays and can be made easily. Find the recipe on thewoodandspoon.com!

If you like this no-churn peppermint cookie ice cream you should try:

Mint Brownie Ice Cream Cake
No-Churn Peanut Butter Caramel Ice Cream
Peppermint White Chocolate Cheesecake
Peppermint Brookies

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No-Churn Peppermint Cookie Ice Cream

This no-Churn Peppermint Cookie Ice Cream is loaded with crushed candy canes and chocolate sandwich cookies and can be made in less than 5 minutes without an ice cream machine!

  • Author: Kate Wood
  • Prep Time: 5
  • Total Time: 360
  • Yield: 1 Quart
  • Category: Dessert

Ingredients

  • 1 (14 ounce) can sweetened condensed milk
  • 2 cups heavy whipping cream
  • 1/2 cup finely crushed candy canes or peppermints
  • 11/4 cups crushed chocolate sandwich cookies (about 12 cookies)

Instructions

  1. In a large bowl or the bowl of a stand mixer, combine the sweetened condensed milk and whipping cream and whip on medium speed until it thickens to a fluffy, cloud-like mixture. Fold in the crushed candy canes and sandwich cookies until well combined. Spread the mixture out into a 9×4″ loaf pan or freezer-safe dish and cover with aluminum foil to protect. Allow to freeze until solid, about 6 hours or overnight. Enjoy!

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Peppermint Brownie Cookies & HER DAILY BREAD!

Peppermint Brownie Cookies by Wood and Spoon Blog. These are chewy crackly chocolate brownie cookies scented with mint and sprinkled with sea salt! The recipe comes from my new book, Her Daily Bread, and makes for a terrific holiday treat. Learn more about the recipe and how to make these crinkly brownie cookies on thewoodandspoon.com

It’s here!! It’s here!! HER DAILY BREAD is finally out in the wild, available for your immediate consumption all over the United States. As of today, I am officially a published author, and if you find me with little red marks all over my arms, it’s probably because I’ve been pinching myself ever since I woke up this morning. In a lot of ways, I’m kinda in shock; I’ve waited for this day for a few years now, and even long before that, I was endlessly dreaming of it. I’ve heard people say that writing a book is a lot like having a baby, and I’ll let you in on a little secret: they’re not wrong.

From the bottom of my big, wide-open (and slightly anxious!) heart, I want to thank you for your support here on this site. Wood & Spoon Blog was one of the first leaps of faith I ever dared to take, and there’s been very few days since that I haven’t been fully grateful for being given the chance to do so. This book, HER DAILY BREAD, is the culmination of all the recipes, social media posts, email blasts, and burned batches of cookies. All that work, the support from this community, and a whole lot of favor has opened more doors than I probably would have dared to dream of a few years ago, and I am just so incredibly grateful. Thank you for showing up here. Thank you for your encouragement. Thank you for sharing your stories with me and for welcoming me into your kitchens. My hope is if you buy HER DAILY BREAD (and I hope you will!), that it feeds your heart in special ways. I hope you’re encouraged, filled up with love, and inspired to connect with the people around you in meaningful ways.

Peppermint Brownie Cookies by Wood and Spoon Blog. These are chewy crackly chocolate brownie cookies scented with mint and sprinkled with sea salt! The recipe comes from my new book, Her Daily Bread, and makes for a terrific holiday treat. Learn more about the recipe and how to make these crinkly brownie cookies on thewoodandspoon.com

These peppermint brownie cookies are a recipe from my book. Anything peppermint + chocolate is always a win in our family, and these chewy baked treats are no exception. Here, melted chocolate and cocoa powder lend rich flavor and texture, and peppermint extract adds a subtle pop of flavor that makes these cookies undeniably holiday-ish. I love these cookies for Christmas parties, after-dinner treats, and cookie exchanges, and if you happen to be one of those people who can’t choose between brownies and cookies, these will knock your socks off. Promise.

Peppermint Brownie Cookies by Wood and Spoon Blog. These are chewy crackly chocolate brownie cookies scented with mint and sprinkled with sea salt! The recipe comes from my new book, Her Daily Bread, and makes for a terrific holiday treat. Learn more about the recipe and how to make these crinkly brownie cookies on thewoodandspoon.com

Enjoy this brand new recipe for peppermint brownie cookies, and don’t forget to check out HER DAILY BREAD. It would make a terrific holiday gift for the special ladies in your life, and there’s still plenty of time to get it before Christmas! Learn more about the book here, and, again, THANK YOU, thank you, thank you. Happy baking and happy reading!

If you like these peppermint brownie cookies, you should try:

White Chocolate Peppermint Cookies
Chocolate Peppermint Olive Oil Cookies
Peppermint Brookies
Peppermint Mocha Macarons

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Peppermint Brownie Cookies & HER DAILY BREAD!

These peppermint brownie cookies are chewy, chocolate and peppermint scented cookies with crackly brownie tops and flakes of sea salt!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 24

Ingredients

  • ½ cup unsalted butter, chopped
  • 1 cup semisweet chocolate chips
  • 3 large eggs
  • ½ cup sugar
  • ½ cup light brown sugar
  • 1 teaspoon vanilla
  • 1 teaspoon peppermint extract
  • 1 cup all-purpose flour
  • 3 tablespoons Dutch-processed cocoa powder
  • 1 teaspoon baking powder
  • Pinch of salt
  • Fleur de Sel, optional

Instructions

  1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
  2. Add a cup of water to the bottom of a small saucepan, and place a medium heat-safe glass bowl, one large enough to sit on top of the saucepan, on top. Add the butter and chocolate chips to the bowl and heat the pan over medium heat, stirring the butter and chocolate regularly to melt gently. Once melted, remove from heat and allow to cool slightly while you start on the eggs.
  3. In a large mixing bowl or bowl of a stand mixer, whip the eggs, sugar, and brown sugar on medium speed until pale and thickened slightly, about 2-3 minutes. Stir in the extracts and the carefully drizzle in about a ¼ cup of the warm chocolate mixture, mixing in right away to prevent the eggs from cooking. Add the remaining chocolate mixture and stir just until combined. Add the flour, cocoa powder, baking powder, and pinch of salt and use a rubber spatula to fold the dry ingredients into the batter. Once uniform throughout, use a medium cookie scoop or a spoon to scoop out 1-1/2 tablespoon sized rounds of batter on the prepared cookie sheets. The batter is very loose, so be sure to space out the cookies, at least 3 inches apart. Bake the pans one at a time in the preheated oven for 12 minutes or until the cookie tops are cracked and the crack lines no longer appear extremely wet. Remove from oven and sprinkle lightly with fleur de sel. Repeat this process with the remaining dough until it has all been used. Enjoy once cooled!

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Santa’s White Christmas Cookies (and a sneak peek at my book launch party!)

Santa's White Christmas Cookies by Wood and Spoon blog. These are chewy white chocolate cookies scented with coconut and espresso powder, inspired by Barnie's White Christmas Coffee. These coffee lover's cookies are a great dessert to serve at Christmas and holiday cookie exchanges. Find out how to make these simple easy Christmas cookies on thewoodandspoon.com

Y’all, I can hardly believe it: just ONE MORE WEEK until Her Daily Bread is released into the wild and onto coffee tables everywhere. Excuse me while I lose my mind and squeal (!!!) If you hadn’t heard (and how could you not? I feel like I’ve been jabbering on about this for months!), my first book is being published on December 14th, and I am so thrilled to get it into your hands. For now, I’m excited to share a few photos from the book launch party we hosted last week (as well as these Santa’s White Christmas Cookies!) with you today.

Last Friday, we hosted a launch party in our little town of Selma to celebrate the pending release of HDB. What started as an invite list of a few close family and friends quickly expanded to include all sorts of fabulous women that I have grown to love and admire. One of my favorite things about small towns like Selma is that they are endlessly supportive of their neighbors, and this event was no exception. At one point, just a few minutes before the party started, I looked around to see 30-or so women lighting candles, plating desserts, and freshening up flowers, everyone scurrying around and lending a hand to make sure everything was as beautiful as I envisioned. Truly, I felt so loved- not just because people came out to help or buy a book, but because their joy for me and this project was so tangible. It’s a great picture of what love in a community of good humans looks like.

While Her Daily Bread is incredibly personal, the writing of the book was collaborative from the start. Most of the stories and recipes included in its pages aren’t exclusively mine to tell; they’re moments and bites and memories that were first experienced alongside of family and friends who have generously fed into my life for years. With just a few days left until the book is officially released, I hope you’ll consider continuing the collaborative effort of HDB: buy a copy, read it, cook it, and if something fill your heart (or belly!) in a unique or wonderful way, pass it on. Share a copy of the book, a nibble of food from one of the recipes, or an encouraging word to a friend. Everyone has a seat at the table, and I’m so excited that you’ve found your way to mine. For more information on the book, including pre-order incentive information and ordering links, you can click here!

While I’m in full-on book mode, I know most of you are gearing up for Christmas. With that, I wanted to share a yummy new cookie recipe that I think will be perfect for cookie exchanges and Christmassy desserts: these Santa’s white Christmas cookies.

Santa's White Christmas Cookies by Wood and Spoon blog. These are chewy white chocolate cookies scented with coconut and espresso powder, inspired by Barnie's White Christmas Coffee. These coffee lover's cookies are a great dessert to serve at Christmas and holiday cookie exchanges. Find out how to make these simple easy Christmas cookies on thewoodandspoon.com

I grew up frequenting the Barnie’s Coffee shop at the mall with my Mom. Although I didn’t partake in the coffee at the time, I loved the smell of the shop, particularly around the holidays when their special blend, Santa’s White Christmas, was available for purchase. These cookies are a tribute to those flavors: espresso, white chocolate, and just a little hint of coconut. Truly, they are delightful!

Santa's White Christmas Cookies by Wood and Spoon blog. These are chewy white chocolate cookies scented with coconut and espresso powder, inspired by Barnie's White Christmas Coffee. These coffee lover's cookies are a great dessert to serve at Christmas and holiday cookie exchanges. Find out how to make these simple easy Christmas cookies on thewoodandspoon.com
Santa's White Christmas Cookies by Wood and Spoon blog. These are chewy white chocolate cookies scented with coconut and espresso powder, inspired by Barnie's White Christmas Coffee. These coffee lover's cookies are a great dessert to serve at Christmas and holiday cookie exchanges. Find out how to make these simple easy Christmas cookies on thewoodandspoon.com

These Santa’s white Christmas cookies are fancied-up with a little coffee-flavored icing, and take incredibly with a cup of coffee or a glass of milk. If you’re planning to bake in the coming weeks, I hope you’ll consider popping this yummy coffee-scented dough into your ovens. These cookies make for a yummy treat for coffee and chocolate lovers alike! Happy Wednesday and Happy Baking!

If you like these Santa’a White Christmas Cookies you should check out:

Espresso White Chocolate Chunk Cookies
White Chocolate Caramel Pretzel Cookies
White Chocolate Peppermint Cookies
Toffee Espresso Chocolate Chip Cookies
Mocha Cookies

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Santa’s White Christmas Cookies

These Santa’s White Christmas Cookies are chewy white chocolate cookies scented with espresso and coconut!

  • Author: Kate Wood
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 36 Cookies
  • Category: Cookies

Ingredients

For the cookies:

  • 1 cup unsalted butter, at room temperature
  • ¾ cup sugar
  • ¾ cup light brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 teaspoons instant coffee or espresso granules
  • 21/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 11/4 teaspoons salt
  • 1 cup caramel baking chips
  • 1 cup white chocolate baking chips
  • 1 cup sweetened coconut flakes

For the drizzle (Optional):

  • ½ cup powdered sugar
  • ¾ teaspoon instant coffee or espresso granules
  • 21/2 tablespoons heavy cream, plus more as needed.

Instructions

To prepare the cookies:

  1. Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with pieces of parchment paper. Set aside.
  2. In a large bowl or the bowl of a stand mixer, cream the butter, sugar, and brown sugar on medium speed together until smooth. Add the vanilla and eggs, stirring on low until smooth. Scrape the sides of the bowl and add in the flour, baking soda, and salt. Stir on low just until combined. Add the baking chips and coconut and stir. Scrape the sides of the bowl and fold in any unincorporated bits. Cover and chill the dough briefly if it appears too soft.
  3. Use a medium cookie scoop or a spoon to portion out 1 tablespoon sized mounds of dough. Roll to smooth in your hands and space balls of dough out 2” apart on the prepared baking sheets. Bake until the edges are set and the tops are beginning to bronze, about 10 minutes. Allow to cool briefly prior to drizzling or enjoying.

To prepare the drizzle (optional):

  1. Combine all of the ingredients with a whisk in a small bowl. Drizzle or pipe onto cookies, adding more cream as needed to get to the desired consisitency.

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Pumpkin Whoopie Pies with Brown Butter Buttercream

Pumpkin Whoopie Pies with Brown Butter Buttercream by Wood and Spoon blog By Kate Wood. These are soft and fluffy cake-like cookies flavored with pumpkin puree and pumpkin pie spice. These little cakes sandwich a rich brown butter buttercream that can be made in 5 minutes. Learn how to make pumpkin whoopie pies and American buttercream on thewoodandspoon.com

I’ll be honest- I don’t have a clue how these little cake-like sandwich treats got their name, but if you’ve never had a whoopie pie, it’s time to try. Today’s recipe, pumpkin whoopie pies, are fluffy and moist desserts filled with the most decadent brown butter buttercream. In just a few minutes, you can have a spiced fall treat that, in my opinion, is a welcome reprieve from all of November’s pies.

Pumpkin Whoopie Pies with Brown Butter Buttercream by Wood and Spoon blog By Kate Wood. These are soft and fluffy cake-like cookies flavored with pumpkin puree and pumpkin pie spice. These little cakes sandwich a rich brown butter buttercream that can be made in 5 minutes. Learn how to make pumpkin whoopie pies and American buttercream on thewoodandspoon.com

So, first off, Happy Sunday! In my house, we’re edging off a busy week full of all sorts of random things: work deadlines, book promotions, a football game, and more. I’m also the crazy lady who likes to finish her Christmas shopping in November (please don’t judge me), so I’ve also been unwrapping UPS boxes and wrapping Christmas gifts like it’s my 9-5. Sidenote: if you’re at all interested in a few fun gift guide, stay tuned for my next post- it’s going to be LOADED.

Pumpkin Whoopie Pies with Brown Butter Buttercream by Wood and Spoon blog By Kate Wood. These are soft and fluffy cake-like cookies flavored with pumpkin puree and pumpkin pie spice. These little cakes sandwich a rich brown butter buttercream that can be made in 5 minutes. Learn how to make pumpkin whoopie pies and American buttercream on thewoodandspoon.com

On a book note, we’re ONE MONTH out! If you’ve been living under a rock, my first book, Her Daily Bread, is due to be released on December 14th, and I am neck-deep in anticipation, nerves, and random release stuff. Telelphone interviews? Doing them. Snagging parters for giveaways? Doing that too. Planning Instagram Live videos with other food bloggers? Yup, that too. I am feeling a bit like a fish out of water, but a really grateful one at that. If you haven’t read about my book, I hope you’ll pop over to my book page to at least check it out!

Pumpkin Whoopie Pies with Brown Butter Buttercream by Wood and Spoon blog By Kate Wood. These are soft and fluffy cake-like cookies flavored with pumpkin puree and pumpkin pie spice. These little cakes sandwich a rich brown butter buttercream that can be made in 5 minutes. Learn how to make pumpkin whoopie pies and American buttercream on thewoodandspoon.com

With so much going on, I knew I wanted to share a simple treat that was right for the times. Surely I’m not the only one in need of a little easy dessert? These pumpkin whoopie pies are loaded with all the fall flavors these weeks call for but without all the effort and time of a pie. Here, brown sugar, pumpkin, and spice cookies get sandwiched with an easy brown butter buttercream. These treats taste like little pumpkin cupcakes (but in cookie form!) and make for an excellent pick-up treat to share with holiday guests. Let me tell you how to make them!

Pumpkin Whoopie Pies with Brown Butter Buttercream by Wood and Spoon blog By Kate Wood. These are soft and fluffy cake-like cookies flavored with pumpkin puree and pumpkin pie spice. These little cakes sandwich a rich brown butter buttercream that can be made in 5 minutes. Learn how to make pumpkin whoopie pies and American buttercream on thewoodandspoon.com

We start by making the batter. Brown sugar, egg, oil, and pumpkin puree are stirred together until smooth. Next, flour, leavening, and loads of pumpkin pie spice are added to the mix. A small cookie scoop is a great tool to dollop the batter onto prepared sheet pans before the little rounds get baked until tiny fluffy cakes.

Once cool, you can begin the filling for these pumpkin whoopie pies. A small bit of butter is browned and cooled before being creamed until more butter, powdered sugar, and vanilla. If you’re new to the brown butter game, be sure to check out my tutorial on how to make brown butter– it will help simplify the process for you. Once smooth and fluffy, the buttercream is piped in-between two cookies before enjoying. And just like that, you have a fun and spiced fall treat that everyone will love. Voila!

Pumpkin Whoopie Pies with Brown Butter Buttercream by Wood and Spoon blog By Kate Wood. These are soft and fluffy cake-like cookies flavored with pumpkin puree and pumpkin pie spice. These little cakes sandwich a rich brown butter buttercream that can be made in 5 minutes. Learn how to make pumpkin whoopie pies and American buttercream on thewoodandspoon.com

These pumpkin whoopie pies are a yummy treats that offer major bang for your effort in the kitchen. Give them a try and let me know what you think! Happy Sunday and Happy Baking!

If you like these pumpkin whoopie pies, you should try:

Bourbon Brown Butter Snickerdoodles
Browned Butter Cake with Candied Pecans
Pecan Scones with Brown Butter Glaze
Pumpkin Layer Cake
Pumpkin Pancakes

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Pumpkin Whoopie Pies with Brown Butter Buttercream

These pumpkin whoopie pies are soft, cake-like sandwich cookies filled with a a brown butter buttercream!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 20
  • Category: dessert

Ingredients

For the pies:

  • ½ cup vegetable oil
  • 1 cup light brown sugar
  • ¾ cup pumpkin puree
  • 1 large egg
  • 11/2 cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 tablespoon pumpkin pie spice

For the buttercream filling

  • ¾ cup unsalted butter, divided and at room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • Milk, as needed

Instructions

To prepare the pies:

  1. Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. Set aside.
  2. In a large bowl, stir together the oil and brown sugar. Add the pumpkin and egg, stirring until smooth and combined. Add the dry ingredients- flour, salt, baking soda, baking powder, and pumpkin pie spice, stirring gently just until combined. Use a small cookie scoop to scoop out rounds of batter 2” apart on the prepared baking sheets. If your rounds of batter turn out wonky, you can use a slightly wet finger to nudge or smooth the batter into place. Bake them one at a time for about 10 minutes or until a toothpick inserted comes out clean. Allow to cool completely prior to filling.

To prepare the filling:

  1. Add ¼ cup of chopped butter into a small saucepan over medium heat. Once the butter has melted begin to stir constantly while you brown the butter. You’ll begin to notice golden flecks at the bottom of the pan and the butter will become nutty and fragrant. Stir and cook just until the butter has become an amber-hued mixture and then pour into a large mixing bowl away from the heat. Add the remaining ½ cup softened butter and stir gently to combine. Set the mixture aside until it has settled to room temperature again.
  2. Once ready, use a hand mixer to cream the butter until smooth. Add the powdered sugar, vanilla, and salt, stirring to combine. Add just enough milk, likely a tablespoon or two, to thin the buttercream out to a smooth piping consistency. Spoon the buttercream into a piping bag fitted with a round tip or a freezer Ziploc bag with the end snipped off. Pipe dollops of buttercream onto half of the cookies and sandwich the filling with a second cookie. Enjoy!

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Peanut Brittle Cookies

Peanut Brittle Cookies By Wood and Spoon Blog. These peanut brittle cookies feature a peanut butter dough, chopped homemade peanut brittle, and peanut butter chips. These chewy, sweet and salty cookies are a peanut butter lover’s dream! Find out how simple homemade peanut brittle is and get the recipe for these yummy fall cookies by Thewoodandspoon.com

This past week has been one for the books. What started as fun dinner party to celebrate my 34th birthday turned into a surprise visit from my brother, loads of encouragement surrounding the announcement of my first book, and the most fun weekend away with girlfriends. It may not take parties and vacations and heart-warming messages in your DMs to feel loved, but, man, I just feel so covered up in it. Thank you for being part of it!

On the recipe front, October has been quiet in these parts for a few reasons. First, this site got an overhaul! Have you noticed? Do you love it? Is it working for you? My computer designer has been hard at work to create a site that puts the FUN in functional, and I think we really landed on something good. In addition, I’ve been hard at work creating fun little surprises for the upcoming book launch- think special holiday treats, giveaways, exclusive recipes to share early on, and more! I’m learning that writing a book is hardly just writing. There’s edits and marketing and so much more involved than I ever could have imagined, and as a result there’s been a little bit of radio silence on the recipe end of things. Thankfully, I think we’re back and ready to move ahead full-steam, and I hope you are too!

Peanut Brittle Cookies By Wood and Spoon Blog. These peanut brittle cookies feature a peanut butter dough, chopped homemade peanut brittle, and peanut butter chips. These chewy, sweet and salty cookies are a peanut butter lover’s dream! Find out how simple homemade peanut brittle is and get the recipe for these yummy fall cookies by Thewoodandspoon.com

These peanut brittle cookies taste like the South to me. I’m not sure I ever had delicious peanut brittle until I moved to Alabama, but since then, I’m realizing it’s one of those cult following foods that some people are just seriously into. I decided to combine the caramelized bits of nuts and crunch with the sweet and salty goodness of a cookie, and the result is delightful: a chewy peanut butter cookie loaded of melted brittle, chopped peanuts, and peanut butter chips. If you’re a peanut butter lover, say hello to your new best friends.

To make these peanut brittle cookies, we start with the brittle. Sugar, water, and corn syrup cook on a stovetop until it reaches 300 degrees Fahrenheit. Butter, chopped peanuts, and a bit of baking soda are quickly added before the mixture is carefully spread out onto a prepared pan to cool. Once room temperature, the brittle will be hard and ready to be chopped into bits for the cookie dough. Butter and peanut butter combine with white and light brown sugar to create a soft and chewy dough. Bits of the chopped brittle and peanut butter chips are added to the mix, and rounds of dough can be baked in the preheated oven. After cooling slightly, these peanut brittle cookies are seriously chewy and layered with peanut flavor.

Peanut Brittle Cookies By Wood and Spoon Blog. These peanut brittle cookies feature a peanut butter dough, chopped homemade peanut brittle, and peanut butter chips. These chewy, sweet and salty cookies are a peanut butter lover’s dream! Find out how simple homemade peanut brittle is and get the recipe for these yummy fall cookies by Thewoodandspoon.com

If you or someone you love is a peanut brittle fan, these peanut brittle cookies will be a dream. Give them a try and let me know what you think! I’m looking forward to sharing another recipe with you all next Tuesday, so stay tuned!

If you like these peanut brittle cookies you should try:

Peanut Butter Chocolate Chunk Cookies
Peanut Butter Caramel Pretzel Chocolate Chip Cookies
Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies
Peanut Butter Cup Bars

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Peanut Brittle Cookies

These peanut brittle cookies feature a peanut butter dough and are loaded with chopped homemade brittle and peanut butter chips!

  • Author: Kate
  • Prep Time: 30
  • Cook Time: 10
  • Total Time: 40 minutes
  • Yield: 30 Cookies
  • Category: Dessert

Ingredients

For the peanut brittle:

  • 2 cups (400 gm) sugar
  • ½ cup water
  • 1 cup light corn syrup
  • 2 cups dry roasted peanuts
  • 2 tablespoons unsalted butter
  • 11/2 teaspoons baking soda
  • 11/2 teaspoons vanilla extract

For the cookies:

  • 3/4 cup (170 gm) unsalted butter
  • ½ cup creamy peanut butter
  • 11/2 cups (300 gm) light brown sugar
  • ½ cup (100 gm) sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 21/2 cups (370 gm) all-purpose flour
  • 11/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 11/2 teaspoons salt
  • 1 cup peanut butter baking chips
  • 2 cups peanut brittle, chopped into pea-sized pieces, plus more if desired for rolling

Instructions

To prepare the peanut brittle:

  1. First, read through the instructions completely and have your brittle ingredients prepared and close by. Line a large baking sheet with parchment paper and set aside.
  2. In a medium heavy-bottomed saucepan, stir to combine the water, sugar, and corn syrup. Turn on medium heat and begin heating the mixture, stirring occasionally, until it comes to a boil. Hook a candy thermometer to the side of the pan and heat the mixture, continuing to stir occasionally, until it comes to 250 degrees Fahrenheit. Add the peanuts and begin stirring with a rubber spatula continuously for about 10 minutes until the mixture reaches 300 degrees Fahrenheit. Immediately remove from the heat and stir in the butter, baking soda, and vanilla. Be careful, as the mixture will eb hot. Pour the hot mixture onto the prepared baking sheet and carefully smooth it into a thin layer quickly. Allow to cool completely prior to storing in an air-tight container at room temperature for up to two days in advance.

To prepare the cookies:

  1. Preheat the oven to 350 degrees. Line two pans with parchment paper or silicone baking mats.
  2. Melt the butter over medium heat on the stove. Stir regularly and remove the pan from heat immediately once all is melted. Pour into a large mixing bowl and whisk in the peanut butter. Add the brown sugar, sugar, and vanilla extract, stirring to combine. Add the eggs and whisk to incorporate.
  3. Add the flour, baking powder, baking soda, and salt to the mix immediately and fold to combine. Don’t waste a lot of time as the mixture will be harder to work with as it sits and cools. Fold in the baking chips and peanut brittle.
  4. Scoop tablespoon-sized scoops (I use a medium cookie scoop) of dough on the baking sheets about 2 inches apart. If desired, place some additional peanut brittle into a large plastic bag and use a rolling pin to crush it into a sandy mixture. Roll the dough in your hands to smooth and roll briefly in the crushed brittle to pick up little shards of the candy on the dough. Bake in the preheated oven 10-11 minutes or until the edges are set. Allow to cool briefly before eating!

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Apple Crumb Bars

I gotta tell you- these apple crumb bars have been one of the most rewarding parts of my week. Before you think I’m entirely lame, let me just explain.

You ever go through one of those ruts where you feel out of sorts? Days when it seems like you’re out of step and nothing is working out the way you planned? This is me, as of late, in the kitchen. I’ve spent the past couple of weeks testing recipes and attempting to stock up goodies to share with you all in the coming months. With other big work projects just around the corner, I knew I would need to use this time to ready myself and this site for the days to come. Unfortunately, it’s just not happening. Everything I’ve been making has left me wanting, and, honestly, it just gets to be a bummer. There’s only so many failed loaves of bread and crumbly cookies you can shrug at before you never want to see a bag of flour again, okay?

Apple Crumb Bars by Wood and Spoon Blog. These layered apple pie bars are the perfect fall dessert. A buttery shortbread crust, simple apple pie filling, and oat crumble topping make these a delicious and textured treat for autumn desserts. Try these around the holidays for group gathering potlucks or simple dinners. The recipe is on thewoodandspoon.com

So when these apple crumb bars turned out to be straight-up BOMB, I was thrilled. It’s amazing how a single victory, albeit small, can give you a little extra kick in your step, you know? These apple crumb bars, with their buttery shortbread crust, spiced and slightly tart apple filling, and crumbly brown sugar and oat topping, are seriously textured, rich, and altogether wonderful- just the kind of treat you want to make this time of year. They were such a knock-out in my kitchen, I’m sure you’re going to love them too. Let me tell you how to make them.

Apple Crumb Bars by Wood and Spoon Blog. These layered apple pie bars are the perfect fall dessert. A buttery shortbread crust, simple apple pie filling, and oat crumble topping make these a delicious and textured treat for autumn desserts. Try these around the holidays for group gathering potlucks or simple dinners. The recipe is on thewoodandspoon.com

To make these apple crumb bars, we start with the shortbread crust. Butter, sugar, and just enough flour come together to make a crumbly, doughy mixture that gets pat into an 8″ square pan. The crust gets baked briefly while we prep the filling. Here, sliced baking apples, brown sugar, and cinnamon add moisture, tang, and just enough spice, while the oat crumble adds texture and richness. Both get spread onto the semi-baked shortbread before being popped back into the oven for a second bake. Once the topping is golden brown, the bars are done and ready to cool.

Apple Crumb Bars by Wood and Spoon Blog. These layered apple pie bars are the perfect fall dessert. A buttery shortbread crust, simple apple pie filling, and oat crumble topping make these a delicious and textured treat for autumn desserts. Try these around the holidays for group gathering potlucks or simple dinners. The recipe is on thewoodandspoon.com

These apple crumb bars make for an excellent sharing dessert and can even be made ahead and frozen! Just be sure to pop them back in the oven to crisp up the crumble and crust again. Give them a try and let me know what you think. If you happen to find yourself in a baking rut, these apple crumb bars are the simple and rewarding dish you need in your life. Happy Baking!

If you like these apple crumb bars you should try:

Apple Crumb Cake
Apple Crisp Ice Cream
Caramel Apple Pie
Apple Crisp Cheesecake
Apple Cinnamon Rolls

Apple Crumb Bars by Wood and Spoon Blog. These layered apple pie bars are the perfect fall dessert. A buttery shortbread crust, simple apple pie filling, and oat crumble topping make these a delicious and textured treat for autumn desserts. Try these around the holidays for group gathering potlucks or simple dinners. The recipe is on thewoodandspoon.com
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Apple Crumb Bars

With a buttery shortbread crust and a brown sugar oat crumble, these apple crumb bars are the layered fall treat you’ve been waiting for!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 45
  • Total Time: 1 hour 5 minutes
  • Yield: 16
  • Category: Dessert

Ingredients

For the shortbread crust:

  • ¾ cup unsalted butter at room temperature
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 11/2 cups all-purpose flour
  • 1/4 teaspoon salt

For the filling:

  • 4 cups of peeled, cored, and sliced baking apples (I used granny smith)
  • 1/3 cup light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon cinnamon
  • Pinch of salt

For the topping:

  • ¾ cup all-purpose flour
  • ¾ cup rolled oats
  • ½ cup light brown sugar
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, melted

Instructions

To prepare the crust:

  1. Preheat the oven to 350 degrees and line an 8 “square baking pan with foil. Lightly grease with cooking spray and set aside.
  2. Begin by preparing the crust. In a large bowl or the bowl of a stand mixer, cream the butter and granulated sugar until smooth. Stir in the vanilla. Add the flour and salt and stir just until combined to crumbs. Gently press the mixture down flat into the bottom of the prepared pan and bake in the preheated oven for 15 minutes. In the meantime, begin making the filling.

To prepare the bars:

  1. Toss all of the filling ingredients together in a bowl. Set aside. In a separate bowl, toss all the flour, oats, brown sugar, and salt together. Stir in the butter to form a clumpy mixture and set aside. When the shortbread crust has finished baking, remove from oven and evenly layer in the apple filling. Sprinkle the crumble topping evenly over the apples and bake an additional 35 minutes, or until the topping is turning golden brown. Allow to cool completely prior to cutting into 16 squares.

Notes

  • These apple crumb bars make for an excellent sharing dessert and can even be made ahead and frozen! Just be sure to pop them back in the oven to crisp up the crumble and crust again. 

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Monster Cookie Bars

Full disclosure: I’m not into monsters, scary stuff, or anything that sounds even remotely spooky, but I am 110% into these monster cookie bars: a soft and chewy peanut butter oatmeal bar studded with chocolate chips and candy-coated morsels. If you’ve been looking for a simple and satisfying treat to make as a hump day treat, look no further than today’s recipe!

Monster Cookie Bars by Wood and Spoon blog. These chewy peanut butter oatmeal chocolate chip bars are studded with chocolate candies. These make the perfect treats for leftover candy and can be made with almond or peanut butter! Learn how simple these dessert bars are on thewoodandspoon.com.

With the kids back in school, we’re attempting to settle into our new normal: wake up, breakfast, school, homework, dinner, baths, repeat. Weekends, at least so far, have offered a reprieve from the scheduled nature of Monday-Friday, but I’m still always looking for ways to make the mundane feel special. As a result, treats like these monster cookie bars have stolen my heart. With simple ingredients, quick prep, and super yummy results, these cookies-turned-bars are a great go-to for grown-ups and kids alike.

Monster Cookie Bars by Wood and Spoon blog. These chewy peanut butter oatmeal chocolate chip bars are studded with chocolate candies. These make the perfect treats for leftover candy and can be made with almond or peanut butter! Learn how simple these dessert bars are on thewoodandspoon.com.

To make these monster cookie bars, we start with a bowl-full of butter and peanut butter. We cream the two together on medium speed until smooth and then add in the sugars. Next come the eggs and vanilla extract followed by the dry ingredients: flour, oats, and loads of chocolate. I chose to use semi-sweet chocolate chips and candy-coated chocolates, but you could certainly opt for other mix-ins; peanut butter chips, nuts, toffee, or even crushed chocolate sandwich cookies would certainly be at home here.

Monster Cookie Bars by Wood and Spoon blog. These chewy peanut butter oatmeal chocolate chip bars are studded with chocolate candies. These make the perfect treats for leftover candy and can be made with almond or peanut butter! Learn how simple these dessert bars are on thewoodandspoon.com.

If you’re looking for ways to make these back-to-school days a little more special, look no further than these monster cookie bars. Happy Wednesday to you all and Happy Baking!

If you like these monster cookie bars you should check out:

Chocolate Chip Cookie Bars
Brookies (Brownie Cookie Bars)
Crispy Millionaire Bars
Brownie Shortbread Bars

Monster Cookie Bars by Wood and Spoon blog. These chewy peanut butter oatmeal chocolate chip bars are studded with chocolate candies. These make the perfect treats for leftover candy and can be made with almond or peanut butter! Learn how simple these dessert bars are on thewoodandspoon.com.
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Monster Cookie Bars

These monster cookie bars are soft and chewy, loaded with chocolate chips, candy morsels, and peanut butter flavor!

  • Author: Kate Wood
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 16
  • Category: Dessert

Ingredients

  • ½ cup (113 gm) unsalted butter, at room temperature
  • ½ cup (140 gm) creamy peanut butter (not natural)
  • ½ cup (100 gm) light brown sugar, packed 
  • ¼ cup (50 gm) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (140 gm) all-purpose flour
  • 1 cup (90 gm) rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cups semisweet chocolate chips
  • ½ cup M&Ms or candy-coated chocolates

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Line an 8” pan with aluminum foil, allowing the ends to extend beyond the sides of the pan. Lightly grease with cooking spray and set aside. 
  2. In a large bowl or the bowl of a stand mixer, cream the butter and peanut butter until combined. Add the brown sugar and granulated sugar and stir until smooth. Scrape the sides of the bowl and add the eggs and vanilla extracts, stirring until combined. Scrape the sides of the bowl again and add in the flour, oats, baking powder, and salt. Stir on low until barely combined. Add in the chocolate chips and chocolate candies and stir until combined. Use a rubber spatula to smooth the dough into the bottom of the prepared pan. Bake in the preheated oven for about 25-30 minutes or until the edges and center of your bars are golden and no longer jiggly. Allow to cool completely prior to removing from pan and cutting. Enjoy!

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Share a photo and tag us — we can’t wait to see what you’ve made!