Chewy Chocolate Cookies with Peanut Butter Chips [RECIPE]

Chewy Chocolate Peanut Butter Chip Cookies

Decadent, delicious, and easy to make, these cookies will satisfy your chocolate-peanut butter cravings. (Photo by Jathan Fink, Jadeworks Entertainment)

Who doesn’t love pairing chocolate and peanut butter? Whether you’re a fan of Reese’s famous candies or not, you’d be hard pressed to find a cookie as decadent and delicious as this one. And if you want something extra special, dollop up a scoop of vanilla ice cream between two of these cookies and wrap in wax paper, then freeze for an hour to create homemade ice cream sandwiches that will set your heart aflutter. Read more of this post

Chocolate Peanut Butter Cookie Bars [RECIPE]

Chocolate Peanut Butter Cookie Bars

If you like Reese’s, you’re going to love our chewy, gooey chocolate peanut butter cookie bars. (Photo by Jathan Fink, Jadeworks Entertainment)

In our house, we love the combination of chocolate and peanut butter. Obviously we’re huge fans of Reese’s peanut butter cups, so this recipe takes that idea and runs with it. And why not? There’s just something so satisfying about the two ingredients blended together into one giant chewy, gooey cookie that we can’t resist serving these up all on their own, with a tall glass of milk, or even with a dollop of vanilla ice cream. Read more of this post



Snickerdoodles are delicious and easy to prepare. (Photo by Jathan Fink, Jadeworks Entertainment)

The first cookie I ever learned to make is Snickerdoodles. I loved them because they were fairly simple to prepare, but quite delicious and addictive. Basically a yummy butter cookie, this New England staple gets its flavor from cinnamon and sugar. Be prepared to make a lot of these, because once your family tastes this delightful gem, they won’t last long! Read more of this post

Martina McBride’s Triple Chocolate Cranberry Oatmeal Cookies [RECIPE]

Martina McBride's Triple Chocolate Cranberry Oatmeal Cookies

Martina McBride’s Triple Chocolate Oatmeal Cookies (Photo courtesy Jason Wallis)

As I’ve said before, I’m not a great baker. But every once in a while I get the urge to bake or make cookies with Ava. This is a holiday twist on the oatmeal cookie. Read more of this post

Black Pepper Biscotti

Black Pepper Biscotti

Blending citrus flavors from Triple Sec and lemon zest with the spicy bite of fresh cracked pepper, our Black Pepper Biscotti is a savory twist on one of our favorite cookie classics.

My family loves it when I prepare homemade biscotti. Whether they dunk it in coffee or eat it with soup like a cracker, there’s just something decadent and delicious about pairing a big crunch with something that warms the soul. Although we all love my Chocolate Pistachio Biscotti, which is rich, packed with cocoa and nuts and perfectly complements a steaming espresso or cappuccino, sometimes I want something a bit different. My Black Pepper Biscotti is lightly sweetened with 10x (confectioner’s sugar) and pairs tangy citrus flavors from lemon zest and Triple Sec with a peppery finish that creates a unique biscotti that is sweet enough for breakfast or dessert and savory enough for any other time of day.

PREP: 20 minutes
COOK: 60 minutes + cooling time


  • 4 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups granulated sugar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 tablespoons Triple Sec
  • 1 1/2 tablespoons grated lemon peel
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • Confectioner’s sugar


  1. Line large baking sheet with parchment paper. Mix first 4 ingredients in medium bowl. Using an electric mixer, beat 1 1/2 cups sugar and butter in large bowl until fluffy. Beat in Triple Sec, lemon peel and vanilla. Beat in eggs 1 at a time. Mix in dry ingredients. Cover and chill just until slightly firm, about 1 hour.
  2. Preheat oven to 350°F. Sprinkle confectioner’s sugar on work surface. Divide dough in half. Roll each half on sugar to 11-inch-long, 2 1/2-inch-wide log. Transfer logs to prepared baking sheet, spacing 3 inches apart. Bake until firm to touch, about 40 minutes. Cool slightly.
  3. Reduce oven temperature to 325°F. Transfer logs to work surface. Discard parchment paper. Using serrated knife, cut logs into 1/2-inch-wide slices. Arrange slices, cut side down, on baking sheet. Bake until dry, about 20 minutes. Cool on wire racks.

TIPS: Serve biscotti with coffee or a savory soup, as they are great any time of day. These can be prepared 3 days ahead. Store in an airtight container.

YIELDS: Makes about 30

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