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Easy Hot Cocoa Cookies

December 16, 2019 by Susie Weinrich 6 Comments

Hot Cocoa Cookies are such a yummy chocolate cookie treat. It is like you are eating a cup of hot chocolate. A chocolate cookie base is filled with mini marshmallow bits and mini chocolate chips.

Hot cocoa cookies in stacks on brown parchment paper

Bonus, this Hot Cocoa Cookie recipe is super easy because it is made with a chocolate cake mix!! It is so easy your kids can make it (or at least help) without anyone breaking down in tears.

Did you know you can also make Brownies with Cake Mix! It’s another easy recipe that only takes 4 ingredients.

Free Gift Tag Printable

These Hot Chocolate Cookies also make an excellent edible gift. You can print out cute love and chocolate gift tags to go along with your treats!

Like I said before these Hot Chocolate Cookies are made with a chocolate cake mix. The nice thing about using a cake mix is that the flour, leavener, sugar, and flavor are already mixed for you! All you have to do it add the eggs, oil, vanilla, marshmallow bits and mini chocolate chips.

Hot Cocoa Cookies on brown parchment paper

You don’t even have to get the mixer out. You can blend this all by hand.

Cake Mix

The cake mix that I prefer to use is the Betty Crocker Chocolate Fudge cake mix. I find that it makes for really fudgy cookies. And who doesn’t love fudgy!!

Marshmallow Bits

The marshmallows that are in this cookie recipe are not traditional fluffy marshmallows. Instead, they are Kraft Marshmallow Bits. They are a little drier like a marshmallow you would find in cereal or a hot cocoa mix.

The size and texture of these marshmallows work well in the hot cocoa cookies.

How to Make Hot Cocoa Cookies

This is a super easy cookie recipe so if your kids love to bake, this is a good one to have them help with!

Fudgy hot cocoa cookies with marshmallow bits

Start by preheating your oven to 350 degrees and prepping a baking sheet with parchment paper or reusable silpat.

In a large mixing bowl stir together the entire box of chocolate cake mix, 2 eggs, ½ cup canola or vegetable oil, 1 teaspoon vanilla extract. Once that comes together fold in ½ cup marshmallow bits and ½ cup mini chocolate chips.

Kitchen Tip: To achieve the look of my cookies with the marshmallow bits on the top, save a few bits back and place them on the tops of the raw cookie dough balls after you drop them onto the baking sheet.

raw cookie dough balls on parchment lined cookie sheet with marshmallow bits placed on top of cookies

Drop the cookies dough by the spoonful onto the parchment lined baking sheet. Bake accordingly:

Dark sheet pan: 9-10 mins.
Light sheet pan: 10-11 mins.

Cookie scoop — This is the cookie scoop that I like to use to make dropping the cookies super easy!

If you are baking the cookies in batches, place the dough in the fridge while the first batch is baking.

Let the hot cocoa cookies cool on the baking sheet for 3-4 mins then place on a cooling rack.

Store your Hot Cocoa Cookies at room temp in an airtight container for up to 5 days.

Other Sweet Cookie Recipes

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Easy Hot Cocoa Cookie Recipe

Hot Cocoa Cookies are an easy cookie recipe made with chocolate cake mix, marshmallow bits, and mini chocolate chips. This is a great cookie recipe to have the kids help make.

4.67 from 3 votes

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Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: Cookies

Author: Susie Weinrich

Equipment

Ingredients

▢ 15.25 oz Chocolate Cake Mix - I use Betty Crocker Chocolate Fudge cake mix
▢ 2 eggs
▢ ½ cup oil - vegetable or canola oil
▢ 1 teaspoon vanilla extract
▢ ½ cup marshmallow bits - I use Kraft Marshmallow Bits
▢ ½ cup mini chocolate chips

Instructions

Preheat the oven to 350°
Prepare a baking sheet with parchment paper or reusable silpat.
Mix the cookie dough. In a mixing bowl stir together the 15.25 oz chocolate cake mix, 2 eggs, ½ cup oil, 1 teaspoon vanilla extract.
Fold in the marshmallow bits & chocolate chips. Once the dough comes together mix in the ½ cup marshmallow bits and ½ cup chocolate chips.
Drop the cookie dough onto the cookie sheet. Drop the hot cocoa cookie dough by the spoonful onto the parchment lined cookie sheet.
Kitchen Tip: To achieve the look of my cookies place a few marshmallow bits and mini chocolate chips on the top of the cookie dough after it is dropped on the cookie sheet.
Bake 9-11 mins. Dark baking sheet- 9-10 mins. Light baking sheet 10-11 mins.
If you are baking these cookies in batches, place the dough in the fridge while the first batch is baking.
Let cool. Let the cookies cool on the baking sheet for 3-4 minutes then place on a cooling rack.
Store at room temp. Store at room temperature in an airtight container for up to 5 days.

Recipe Tips and Notes:

FREE PRINTABLE GIFT TAG

Did you make this recipe?Connect with me and let me know by commenting below!

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Serving: 1Cookie

If you are looking for other easy cookie recipes then you are in the right place! I keep all baking at Mom’s Dinner SUPER EASY! Here are a few to check out:

Instant Pot Zuppa Toscana

December 15, 2019 by Susie Weinrich 18 Comments

Instant Pot Sausage & Kale Potato Soup (AKA. Instant Pot Zuppa Toscana) is a broth based soup full of sausage, potatoes, garlic, and fresh kale, with a little cream stirred in at the end to add richness in flavor. If you like Zuppa Toscana from Olive Garden, you will LOVE this recipe.

Instant Pot Zuppa Toscana in a bowl with a spoon

No Instant Pot, no problem! You can head over to this recipe for Copycat Zuppa Toscana to make it on your stove top or in your slow cooker.

Buying An Instant Pot

If you do not have an Instant Pot but are interested in buying one, I would highly recommend the 6 qt Duo Plus 9-in-1 or the 6 qt Duo Plus 7-in-1.

I personally have the 6 quart 9-in-1, to be honest I am not sure I will ever use all 9 features (like the sterilize or yogurt), but I guess they are there if I want them. The main features I use are the saute, meat/stew, soup/broth, rice, and pressure cook.

The main reason that I recommend these two Instant Pots is the size, 6 quarts. This gives you the space you need inside the pot to make just about any recipe, for two people or ten people!

Did you know that your Instant Pot can also double as a Slow Cooker!!! I plan to take advantage of that feature more this winter.

Buy the Instant Pot here, thru my affiliate link. It will NOT cost you any extra, it simply supports me and allows me to continue providing awesome recipes for free on Mom's Dinner! Thank you♥

Ingredients

Here are the things you need to make Zuppa Toscana in your Instant Pot:

Sausage – use any ground Italian sausage that you like – sweet, mild, hot. It can be pork or turkey.

How to Make Instant Pot Zuppa Toscana

Start with your Instant Pot on sauté mode. Add a little oil to the bottom of the pot and crumble the sausage while cooking through, about 5 minutes.

If you have a lot of excess grease in the pot, drain the majority of it.

Add the chopped onions and chopped garlic to the sausage. Saute until the onions soften a little, about 5 minutes.

Stir the peeled and sliced potatoes and 6 cups chicken broth into the pot. Turn the sauté mode off.

Pop the lid on the pot, lock the pressure vent to sealing. Set the pot to cook on soup or pressure mode for 6 minutes.

At the end of 6 minutes do a quick release of pressure. Stir in a pinch or two of red pepper flakes, 3-4 cups of kale and 1 cup of heavy whipping cream.

Taste for salt and pepper seasoning.

Serve!

Storing

Store your Instant Pot Zuppa Toscana leftovers in the fridge in an airtight container for up to 5 days.

I do not recommend freezing this soup because of the dairy content.

Instant Pot Zuppa Toscana for Dinner

This is a favorite winter dinner. It is easy to make, filling, super tasty and leftovers are amazing. To make it a meal simply serve a loaf of ciabatta bread that has been warmed in the oven.

To make it a try copycat dinner make a Olive Garden Salad and Breadsticks!

More Soup Recipes to Love

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Chocolate Cake Mix Cookies

December 12, 2019 by Susie Weinrich 5 Comments

Chocolate Cake Mix Cookies are literally cookies made with cake mix from a box! How great is that! If you are not a baker or you need a cookie recipe shortcut, then this is the recipe for you. The cookies come out fudgey, chocolatey and delicious without a lot of effort.

Chocolate Cake Mix Cookies on a cooling rack with milk and a plate of cookies

You only 4 ingredients to make these amazing cake mix cookies!

These Hot Cocoa Cookies are also made with cake mix. But if you are not in the mood for cookies you can also make Brownies from Cake Mix.

Cake Mix for Cookies

How great is cake mix! It comes pre-mixed with almost everything you need for cookies: sugar, flavoring, leavener, and flour all mixed in one little package. All you need to do is add the fat and binder.

picture showing the fudgy center of the chocolate cake mix cookie

If you just add ½ cup vegetable or canola oil (fat) and 2 eggs (binder) you get the PERFECT cookie batter. I like to add mini M&M’s in this chocolate cake mix cookie recipe for texture and extra chocolate.

Chocolate Cake Mix Cookie batter with M&M's added

For this recipe I used a 15.25 oz Betty Crocker Chocolate Fudge cake mix but you should be able to use any brand of chocolate cake mix you would like (or have).

Cake Mix Cookies

If you are not in the mood for chocolate you can make cake mix cookies in any flavor that sounds good: lemon, red velvet, strawberry…. Just follow the recipe card below. Then mix in whatever compliments your cookie flavor: peanut butter chips, white chocolate chips, pecans….

How to Make Chocolate Cake Mix Cookies

Start be preheating your oven to 350 degrees. Prep a baking sheet with parchment paper or a reusable silpat.

In a large mixing bowl stir together the entire chocolate cake mix, 2 eggs, ½ cup canola or vegetable oil, and 1 teaspoon vanilla.

As soon as the batter comes together fold in ⅔ cup of mini M&M baking chips (you could also use mini chocolate chips).

Kitchen tip: to get the look of my cookies save a few M&M’s to the side and press them into the top of the batter after you place them on the baking sheet.

Cake Mix Cookie batter on a parchment lined baking sheet with M&M's pressed into the top

Using a spoon or a small scoop, like the one pictured below, drop the cookie batter onto the parchment lined baking sheet.

Kitchen tip: If you are baking the cookies in batches you will want to place the unused dough in the fridge while the first batch bakes.

Bake for 9-11 minutes. Here are time guides depending on your baking sheet:

Dark baking sheet: 9-10 minutes
Light baking sheet: 10-11 minutes

Let the cake mix cookies cool on the baking sheet for 3-5 minutes then move to a cooling rack.

Chocolate Cake Mix Cookies with M&M's cooling on a black wire rack

Store the cookies at room temperature in an airtight container for up to 5 days.

Chocolate Cake Mix Cookie Recipe

Chocolate Cake Mix Cookies

Chocolate Cake Mix Cookies with M&M's are delicious chocolate cookies made from cake mix, eggs, oil, and vanilla. They are an easy and quick cookie recipe!

5 from 8 votes

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Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: cookies

Author: Susie Weinrich

Ingredients

▢ 15.25 oz box of chocolate cake mix - I use Betty Crocker Chocolate Fudge Cake Mix
▢ 2 eggs
▢ ½ cup oil - vegetable or canola
▢ 1 teaspoon vanilla
▢ ⅔ cup mini M&M baking bits - or mini chocolate chips

Instructions

Preheat the oven to 350°. Prep a baking sheet with parchment paper or a reusable silpat.
In a bowl stir together the chocolate cake mix, 2 eggs, ½ cup oil, and 1 teaspoon vanilla.
Fold in ⅔ cup mini M&M baking bits.
Kitchen tip: if you want to achieve the look of my cookies, press a few M&M's on the outside of the cookie batter after you place it on the baking sheet.
Drop the cookie batter by the spoonful onto the prepared baking sheet.
If you are baking in batches place the unused dough in the fridge while the first batch bakes.
Bake for 9-11 minutes.
light baking sheet: 10-11 mins.
dark baking sheet: 9-10 mins.
Let the cookies cool on the baking sheet for 3-5 minutes, then transfer to a cooling rack.
Store the chocolate cake mix cookies at room temp. in an airtight container for up to 5 days.

Did you make this recipe?Connect with me and let me know by commenting below!

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Cookie Recipes

If you are in the mood to bake or just are always on the lookout for great cookie that are easy to make, here are some to check out:

Super Flavorful Gravy Without Drippings

December 11, 2019 by Susie Weinrich 13 Comments

Yes, you can make gravy without drippings! Just because you didn’t roast a turkey or whole chicken doesn’t mean you cannot have super flavorful gravy with your mashed potatoes or stuffing. To make homemade gravy without pan drippings you just need some butter, onions, flour, broth and lots of seasonings. This is an easy gravy recipe, it just takes a little time and patience.

Homemade Gravy in a gravy boat with rosemary and butter to the side.

So let’s get on with how to make an amazing gravy without pan drippings!

FYI: if it’s the Holiday Season and your stove top is occupied, you can also make a similar no drip gravy in your Instant Pot!

Good Gravy

Sure, you can make gravy with butter, flour and broth.

BUT, to make really good gravy without pan drippings you need to start with a really great flavor base. For this recipe that means caramelized onions, garlic, rosemary and chicken base (or turkey).

Ingredients

There are 4 key ingredients for making gravy:

Fat (butter)
Flavoring (onions, rosemary, thyme, salt, pepper)
Thickener (flour)
Liquid (meat drippings, stock, or broth)

Stock or Broth: Since you don’t have pan drippings you will be using chicken stock or broth. The difference between the two is that stock is made from the bones and meat of the chicken, and broth is made from just the meat.

For more flavor opt for a STOCK at the grocery store.

Rosemary: This herb adds amazing flavor to your gravy. No need to chop it, you can throw a whole sprig right in. However, if rosemary is not your favorite flavor you can absolutely add thyme instead. You can even add 1 sprig of fresh sage for a Thanksgiving flavor!

Better Than Bouillon Chicken Base

Chicken Base: For all the love of gravy don’t skip this ingredient! Chicken Base is like the grown up version of bouillon. You will find it in the soup aisle of the grocery store and will be in a tub or jar (see photo above). It comes in a paste form and adds amazing flavor to your gravy!

We highly recommend the Better Than Bouillon Brand.

Making Flavor Variations

The recipe below is written for CHICKEN GRAVY. But with just a few ingredient swaps you can make anything from Turkey to Pork Gravy!

Turkey Gravy

To make this recipe into a turkey gravy you will start with the same caramelized onions and herbs, but you will add turkey flavors. Perfect for Roasted Turkey.

Turkey Gravy; no drippings

Follow this recipe for turkey gravy for a different flavor profile. It is great for Thanksgiving and the Holiday season.

Turkey Gravy

Beef Gravy

To make this recipe into a beef gravy simply swap the broth for beef broth and the chicken base for roasted beef base. Great for Pot Roast.

Brown Gravy

Super simple brown gravy recipe that doesn’t require any drippings!

Brown Gravy

Pork Gravy

To make this recipe into a pork gravy simply swap the chicken base for ham base.

Vegetarian Gravy

Yes, you can make vegetarian gravy! Simply swap the broth for vegetable broth and the chicken base for roasted vegetable base, mushroom base or roasted garlic base.

Mushroom Gravy

If you want a little veggie added to your gravy, this mushroom gravy is a great option.

Mushroom Gravy

A hearty beef style gravy that is full of flavor and mushrooms.

Mushroom Gravy

How to Make Great Gravy without Drippings

Start with a large skillet, Melt 1 stick of butter over medium – medium/low heat.

Chop the onion into ¼-1/2 inch strips and add to the melted butter. You are going to caramelize the onions, which is to brown them (not burn). Do this by letting the onions simmer in the butter, stirring occasionally. This will take a while, around 15-20 minutes, so be patient! This step adds the most flavor!

onions caramelized in a pan with garlic and rosemary

Once you start to see browning around the edges of the onions, about 15 minutes in, stir in 1 rosemary (or thyme) sprig and 3 cracked cloves of garlic. Continue to simmer until the onions turn golden brown, about 10 more minutes.

Next stir in 1 teaspoon of chicken base. Stir until it melts into the onions.

Add ⅓ cup all purpose flour to the onion mixture. Stir it constantly for about 1 minute. This will get rid on the raw flour flavor and help it combine with the flour to make a roux.

Note: if this gravy is for the holidays add a dash of dried poultry seasoning and ground sage at this point.

For the next step you will want to grab a whisk. Slowly whisk in 3 cups of chicken stock (or broth). Turn the heat up to medium and let the gravy simmer for about 5 minutes until it is your desired thickness.

Optional- stir in a tablespoon or two of heavy cream to add richness. If you plan on freezing the gravy wait and add this when you are ready to thaw and use the gravy.

Taste for salt & pepper seasoning.

Strain the onions, garlic, and rosemary out of your gravy by pouring it through a fine mesh sieve. (MAKE SURE YOU PUT A BOWL UNDER THE SIEVE so your delicious gravy doesn’t go down the drain. LOL). Give the onion mixture a stir in the sieve to help force all the flavor & gravy into the bowl!

solids from making gravy without drippings being strained through a sieve

a colander being removed from a bowl revealing the gravy below

Serve your homemade gravy (made without drippings!) over mashed potatoes, stuffing, turkey, and/or chicken.

Thinner Gravy

If you want your gravy thinner just whisk in a little more chicken broth or cream to thin the gravy.

Thicker Gravy

For thicker gravy you can lessen the liquid added to 2 ½ cups, if you have not added the broth.

If you have already added the 3 cups of broth, then keep simmering over medium heat until it thickens. You will want to stir constantly so the bottom does not burn.

Another option is to mix together 1 tablespoon cool water or broth with 1 tablespoon cornstarch and whisk it in while the gravy is simmering.

Flavor Troubleshooting

The Gravy got too salty?? No problem, you just need to dilute it slightly. In this case I might recommend adding water or a low sodium broth if you have it. Milk content can also help diminish salt content, consider adding milk or half & half. Then re-taste for additional seasoning needed
I want a little more flavor in my Gravy?? Whisk in some poultry seasoning, dried sage, and black pepper. Taste again and add more as desired.
My Gravy got lumpy?? Don’t freak out! First run the gravy through the fine mesh sieve. If that didn't do the trick whisk the heck out of the gravy. If that still didn't do it, run the gravy in a blender just a couple pulses until it is smooth.

Make Ahead and Freeze Your Gravy

Yes! You can freeze gravy!

This gravy can be made ahead and frozen for up to 4 months. You will want to make it without the cream and add that when you reheat to serve.

You can freeze it in containers, ice cube trays for smaller servings, or baggies. Just be sure to cool first before freezing!

Recipes That Go Great with Gravy!!

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Rolo Pretzel Turtles

December 6, 2019 by Susie Weinrich 5 Comments

Rolo Pretzel Turtles are a classic treat that only require 3 ingredients: Rolo candies, pecans, and pretzels. Rolo Turtles are really easy to make and are ready in about 15 minutes!

Rolo Pretzel Turtle Candies on a white plate

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Baked Penne Pasta with Italian Sausage

December 5, 2019 by Susie Weinrich Leave a Comment

This Baked Penne Pasta Recipe is a delicious and comforting one pan dinner made by mixing cooked penne pasta, marinara sauce, Italian sausage, ricotta cheese, and mozzarella cheese. Everything is combined and layered in a casserole pan and then oven baked for a delicious dinner!

penne pasta bake in a casserole pan and a spoon scooping out a serving

This easy-to-make pasta bake recipe features a delicious marinara sauce and an abundance of cheese, making it an ideal dinner option for any night of the week. If you’re a fan of pasta and in search of a fuss-free dinner idea, you’ve found it! This penne pasta bake is bound to become a new favorite in your recipe collection.

It’s a great recipe to serve at large family dinners and Sunday Dinner!

This baked penne recipe is similar to a lasagna because of the layers of sauce, cheese, meat and pasta. It just doesn’t take quite as much time as a labor intensive lasagna!

If you are ever really short on time and craving all these flavors, pop over to this Skillet Lasagna Recipe or Baked Gnocchi for a quick weeknight dinner.

Ingredients & Subs

You just need a few simple ingredients to pull together this Baked Penne Recipe. Here are some tips on a few ingredients, plus some variations to try.

Italian Sausage: This baked penne pasta recipe calls for ground mild or hot Italian sausage. However feel free to use whatever sausage or beef your family likes. You could sub out the sausage with some of these options:

Ground beef
ground Italian turkey sausage
a 50/50 mix of ground beef and ground Italian sausage

Marinara Sauce: I use our family favorite Rao’s Marinara, but feel free to use whatever jarred marinara sauce flavor your family likes (or that you have in your pantry): mushroom, tomato basil, hearty vegetable. You could even try it with an alfredo sauce!

Ricotta Cheese: I recommend using a whole milk ricotta cheese. It tends to be creamier and more flavorful. If you don’t love ricotta cheese you can always try subbing in a 4% or 2% cottage cheese.

Mozzarella Cheese: As with all recipes that have shredded cheese, we recommend that you fresh shred the cheese. It will melt creamier because it isn’t coated in anticlumping agents that prevent it from melting properly! If you can find whole milk mozzarella cheese to shred that is going to melt the creamiest and most delicious.

How to Make Baked Penne Pasta with Sausage

To start preheat the oven to 350 degrees, put a pot of salted water on to boil, and grab a 9×13 baking pan.

In a large skillet brown the sausage while crumbling. Drain any excess grease then add the 1 cup diced onions and 3 chopped garlic cloves. Saute until the onions begin to soften about 5-8 minutes.

Add the entire 24 oz. jar of marinara sauce and a drained 14.5 oz. can of diced tomatoes to the sausage/onion mixture. Give it a good stir to combine everything. Turn the heat off.

When the water starts to boil cook 1 lb. of penne pasta to al dente per package instructions. When the pasta is done RESERVE ½ CUP OF THE COOKING WATER. Drain the pasta and run cold water over the noodles to stop the cooking!

Pro Tip: Place a glass measuring cup in your colander and you won’t forget to reserve the pasta water!

In a small bowl mix the 15 oz. container of whole milk ricotta cheese with the 1 tsp. dried basil, 1 tsp. dried oregano. ½ tsp. garlic powder, ½ tsp. onion powder, and ½ tsp. kosher salt.

Pour HALF of the sauce mixture and the ½ cup reserved pasta water over the pasta and stir to coat. Reserve the other half of the sauce for assembling the dish.

Time to assemble the Penne Bake- Step by Step Pictures

In a 9×13 casserole dish pour half of the sauced penne pasta.

sausage, penne and marinara in a 9x13 pan

Top that with half of the ricotta mixture and half of the mozzarella cheese.

assembling Penne Pasta Bake in a 9x13 pan

Pour half of the remaining sauce over top.

sausage marinara poured over penne pasta in a casserole dish

Add the remaining pasta over top.

penne pasta with sausage marinara over top

Top with the remaining ricotta cheese, then the remaining sauce, and finish with all the remaining mozzarella cheese.

Penne Pasta Bake Recipe completely assembled before going into the oven

Cover the pan with foil and bake for 25 minutes. Uncover and bake for an additional 10 minutes until the cheese on top is melty.

Pro Tip: Spray the underside of the foil with non-stick spray so the cheese doesn’t stick to the foil!

Let the baked penne cool for about 5 minutes then serve with Caesar Salad or a Big Italian Salad and Garlic Bread.

Freezing Baked Penne

You can freeze this pasta bake and save it for later, just like you would a lasagna.

Baked Penne with melty mozzarella cheese on top

Assemble the dish completely in a freezer safe dish, but instead of baking it, let it cool in the fridge for 1 hour. Wrap the cooled dish completely with two layers of plastic wrap, going all the way around the bottom of the pan. Then cover in foil. You can freeze the pasta bake for up to 3 months.

Pro Tip: make sure to label the dish so you know what it is and when you frozen it!

When it is time to bake simply thaw in fridge over-night and then proceed with baking for 25 minutes covered with foil and then an additional 10 minutes uncovered.

More Delicious Italian Dinner Recipes

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Reese’s Peanut Butter Cup Cookies

December 2, 2019 by Susie Weinrich 4 Comments

Peanut Butter Cup Cookies are delicious chewy peanut butter cookie cups that are stuffed with mini Reese’s Peanut Butter Cups. They are an easy cookie recipe using Reese’s Peanut Butter Cups! Both kids and adults will love them. They are great any time of year, but especially during the holidays.

Reece's Peanut Butter Cup Cookie in a muffin tin

When you are craving something peanut butter and chocolate you know a Reece’s peanut butter cup will satisfy the craving… take it the extra step and make these amazing cookies using peanut butter cups!!

Reese’s Peanut Butter Cups

This cookie recipe calls for mini Reese’s Peanut Butter Cups but you do not want to buy the large cups that come in a two pack. You will want to buy the 11 oz bag of individually wrapped mini Reese’s Peanut Butter Cups. See the photo below for example:

mini Reece's peanut butter cups wrapped and unwrapped

How to Make Reece’s Peanut Butter Cup Cookies

This is a fairly easy and quick cookie recipe to make.

Prep

Start by preheating your oven to 350 degrees and grab two 12 count muffin tin, spray each cup with some non-stick spray. Set aside.

Cream sugar and fats.

In the bowl or a stand mixer or with a hand mixer cream together ½ cup room temp. butter, ½ cup creamy peanut butter, ½ cup white sugar, ½ cup brown sugar, until it is combined and fluffy. About 2 minutes.

Prep

Add in 1 egg and ½ teaspoon of vanilla and mix until combined, about 1 more minute.

dough for making Reese's cup peanut butter cookies

Sift dry ingredients and add to cookie dough.

Sift together 1 ¼ cup flour, ½ teaspoon salt, and ½ teaspoon baking soda. Continue to mix just until everything comes together. Do not over mix at this point.

Pro Tip: I like to sift it onto a piece of parchment paper and then pick it up to funnel the dry ingredients into the mixing bowl.

dry ingredients on a piece of parchment paper

Roll dough.

Roll about a tablespoon and a half into balls and place in the prepared muffin tins, one per cup. They will be about a 1 inch ball of dough. Work quickly so the dough does not get too warm.

Rolling a ball of peanut butter cookie to be baked in a muffin tin

Pro Tip: If you are working with one muffin tin, place the remaining dough in the fridge until the other batch is done.

Do not flatten the dough balls, keep them as rolled balls in the muffin tin.

peanut butter cookie balls in a muffin tin

Bake.

Bake for about 10 minutes. Do not overbake. You want them to be lightly golden and still have a soft middle.

Pro Tip: While they bake unwrap the Reese’s Peanut Butter Cups so they are ready to add to the cookies right when they come out of the oven.

Reece’s Peanut Butter Cups

Pull the cookies out of the oven and press 1 Reese’s in the center of each cookie.

pressing a mini Reece's Peanut Butter Cup into the middle of the cooked peanut butter cookie cup

Let cool in the muffin tin for about 15 minutes so they can finish cooking and setting up. Then pop them out of the muffin tin.

Pro Tip: You may need to run a sharp knife around the edge to release from the pan.

Storing and Freezing

Store the Reece’s Peanut Butter Cup Cookies at room temp. in an airtight container for up to a week.

a cookie cooling rack full of Reece's Peanut Butter Cup Cookies

You can freeze them for longer storage. Place cooled cookies in an airtight/freezer safe container or baggie and pop in the freezer for up to 3 months. To thaw place at room temp for an hour or two.

More Chocolate & Peanut Butter Treats

If you are a lover of anything “peanut butter & chocolate” try some of these treats too:

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Fudgy Chocolate No Bake Cookies

November 25, 2019 by Susie Weinrich 6 Comments

No Bake Cookies are a delicious and fudgy cookie that you don’t have to bake in the oven! Sugar, milk, butter, vanilla, cocoa, peanut butter, and quick oats are mixed together on the stove top and then dropped onto parchment paper to cool. This is an easy no-bake cookie recipe that only takes a few minutes to make!

Chocolate No Bake Cookies on parchment paper

It is a dessert/sweet treat that has been enjoyed for generations and generations, just like these No Bake Peanut Clusters. They never go out of style! I remember eating them as a little girl, and now my kids LOVE them!

Ingredients

Here are the specific ingredients that you need to make this Chocolate No Bake Cookie Recipe. It’s a lot of simple ingredients you probably have in your pantry and fridge:

1 stick of butter (salted or unsalted)
2 cups white sugar
½ cup milk (any kind)
1 teaspoon vanilla
¼ cup unsweetened cocoa powder
½ cup creamy peanut butter
2 ½ cups quick cooking oats

Step by Step Picture Instructions

Pro Tip: Start by prepping all your ingredients, once you get started the recipe moves along quickly!

Prep 2 baking sheets with parchment paper and grab the utensil you will use to drop the cookies.

In a large pot over medium/medium-high heat bring the 2 cups sugar, ½ cup milk, and butter to a boil. Boil for 2 minutes.

Turn the heat off and quickly stir in the vanilla, peanut butter, cocoa powder, and oats.

no bake cookie mixture in a pot with a wooden spoon

AS SOON AS IT IS COMBINED move on to dropping the cookie mixture by the spoonful onto the sheets of parchment.

Dropping no bake cookies on parchment paper with a scoop

Let them set up at room temperature, for at least 20 minutes, and then enjoy!!

Storing

Store your Chocolate No Bake Cookies at room temperature in an airtight container for up to 5 days. But, they probably won’t last that long- they are GOOD!!

Tips for Making Fudgy No Bake Cookies

There are a few things to remember to get the best results when making these cookies:

Prepare and measure all your ingredients ahead of time. This recipe goes FAST and you don’t want to be fumbling for ingredients.
Prepare two baking sheets with parchment paper before you start cooking. Once everything is mixed it sets up very quickly.
Drop the no bake cookies onto the parchment AS SOON as the ingredients are mixed. The mixture will set up quickly and if you don’t drop them into cookies immediately your cookies will not stick together correctly and they will be dry and brittle.
By dropping them quickly they also spread into perfectly shaped no bake cookies!
Use a small scoop like the one pictured below, if you have it. It will make the process go quickly and all the Chocolate No Bake Cookies will be uniform.

More No Bake Dessert Recipes

If you love a sweet treat but the thought of baking a whole cake is too much, check out these other no-bake desserts:

chocolate no bake cookie on a white tray

Chocolate No Bake Cookie Recipe

Chocolate No Bake Cookies are a delicious and easy bakeless cookie. All the ingredients are cooked together on the stove top and then dropped by the spoonful into fudgy oatmeal cookies.

5 from 4 votes

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Prep Time: 5

Cook Time: 2

Cooling: 15

Total Time: 22

Servings: cookies

Calories: 133kcal

Author: Susie Weinrich

Equipment

▢
Cookie Scoop (optional)
▢
Parchment paper

Ingredients

▢ 2 cups white sugar
▢ ½ cup butter - salted or unsalted
▢ ½ cup milk - any kind
▢ 2 ½ cups quick cooking oats
▢ ½ cup creamy peanut butter
▢ ¼ cup unsweetened cocoa powder
▢ 1 teaspoon vanilla extract

Instructions

Prep

This recipe goes fast and you want to be ready for the next step before you get there!
Prep and measure all your ingredients so they are ready to go.
Prep two baking sheets lined with parchment paper and the spoon or scoop you will drop the cookies with.

No Bake Cookies

In a large pot over medium/medium-high heat bring 1 stick of butter, 2 cups of sugar, and ½ cup of milk to a boil.
Boil for 2 minutes, stirring occasionally.
Turn the heat off and stir in the ¼ cup cocoa powder, ½ cup creamy peanut butter, 1 teaspoon vanilla, and 2 ½ cups quick cooking oats.
Stir just until everything is mixed together.
QUICKLY drop the hot chocolate/oat mixture by the spoonful onto the parchment paper. It will slightly spread and then harden.
(do this step quickly bc the mixture will set up FAST and you want to have all the cookies dropped before it sets!!!)
Let cool for about 20 minutes and they are ready to eat.

Storing

Store in an air tight container at room temp. for up to 5 days.

Did you make this recipe?Connect with me and let me know by commenting below!

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Old Fashioned Peanut Cluster Recipe

November 17, 2019 by Susie Weinrich 21 Comments

Peanut Clusters are a classic sweet and salty snack made of melted chocolates and salted cocktail peanuts. They are great no-bake homemade treat to put together and they only require 3 simple ingredients. They are so simple you can even have the kids help.. and they’ll still turn out perfectly. The recipe is foolproof.

Chocolate Peanut Clusters have always been a holiday tradition in my family. Growing up, they were a staple at the Holidays, and to this day, I still make them every Christmas. Here on Mom's Dinner, I wanted to share the true, classic version. This is exact Peanut Cluster Recipe I've been making for years. No twists, no modern updates – just the original candy-shop style clusters made with three simple ingredients: salted cocktail peanuts, almond bark, and semi-sweet chocolate chips.

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What Reviews Say about my Peanut Clusters!

⭐⭐⭐⭐⭐Best peanut clusters EVER!! We used to have an old candy store in Williamsville that made these and I have not had this quality cluster since 1960s-these were my dad's favorite. I put them in the fridge to set and they are just scrumptious. – Mary Ann

⭐⭐⭐⭐⭐I absolutely love this easy Peanut Cluster recipe. I added caramel bits at the end of melting the chocolate and almond bark, but otherwise followed recipe as written. Came out wonderful. This is going to be my go to recipe from now on! -Deb

Why You’ll Love This Peanut CLuster Recipe

This is a CLASSIC recipe, not altered or updated. You can trust this one is just like the Peanut Clusters your Grandma made!

The recipe uses a combo of semi sweet chocolate chips and almond bark, which gives you a more balanced flavor.

Using almond bark helps these peanut clusters set up perfectly without adding additional ingredients.

Peanut Clusters are a really simple treat to make and are only made with ingredients that are easy to find.

The recipe is so easy, it’s a great one to make with kids.

These also make a great holiday treat for your neighbors and friends. Wrap them up in a cellophane bag tied with a pretty ribbon, then you can print this “We’re Nuts About You” FREE PRINTABLE GIFT TAG and attach it to the bag.

Ingredients Needed For Chocolate Peanut Clusters

You just need 3 simple ingredients to make these Old Fashioned Peanut Clusters:

Peanut Cluster Ingredients - chocolate, almond bark, and salted cocktail peanuts

Cocktail Peanuts – specifically buy “cocktail peanuts” sometimes also known as Virginia Peanuts or Spanish Peanuts.

Semi Sweet Chocolate Chips – 1 bag of chocolate chips, the same kind you buy when you make Chocolate Chip Cookies.

Almond Bark – you can also buy a product called white chocolate melting wafers, but don’t use white chocolate chips. If you use almond bark be sure to chop it first so it melts faster and the chocolate chips don’t over-cook before the almond bark melts!!

Recommended Equipment

You will melt the chocolate over a double boiler. That is basically a heat proof bowl set on top of a saucepan. You can buy a product called a double boiler, but it isn’t necessary!

A double boiler allows you to slowly melt chocolate without over-cooking it. The steam and heat from the simmering water is enough to melt the chocolate in the upper bowl.

Fill the saucepan with about 2 inches of water, ensuring that the water doesn’t touch the bottom of the pan on top. Place a heat-proof bowl in the top and bring the water to a simmer. Pour in the chocolate and stir occasionally until it is completely melted.

Watch The Recipe

How to Make Peanut Clusters

Chocolate and white chocolate melting wafers melted together in a double boiler

Step 1

Melt the chocolate chips and white chocolate melting wafers (or almond bark) in a double boiler.

Stirring cocktail peanuts into melted chocolates

Step 2

Add the peanuts and stir so the chocolates coat the peanuts.

Step 3

With a scoop or spoon, potion out the peanut clusters onto wax paper or parchment paper.

Step 4

Place in the fridge to set up for about 30-45 minutes.

Peanut Clusters Recipe Variations

Nut Variation – swap the peanuts for different type of nut or a combo of nuts: almonds, cashews, and pecans would all be great!

Chocolate – switch up the semi sweet chocolate chips for dark chocolate chips or milk chocolate chips for a different flavor.

Mix Ins – add some different textures and flavors by stirring in about ¾ cup of:

dried fruits
toffee chips or caramel bits
crunched pretzels
marshmallow bits

How To Store Peanut Clusters

You can keep the Peanut Clusters around for quite a while!

Room Temperature: Store clusters in an airtight container on the counter for up to 5 to 7 days. This keeps the chocolate softer and shinier. Just be sure they're kept away from heat or direct sunlight.
Refrigerator: For longer storage, keep them in an airtight container in the fridge. They'll stay fresh for about 2 to 3 weeks, though the chocolate may lose a little bit of its glossy finish. Let them sit out for 5-10 minutes before serving so they're not too firm.
Freezer: Peanut clusters freeze perfectly. Place them in a freezer-safe bag or container, and they'll last up to 3 months. Thaw at room temperature before enjoying.

FAQ

Can I make peanut clusters in the microwave?

Yes, you can make Peanut Clusters in the microwave.
– Use a glass or ceramic bowl, plastic can sometimes warp or overheat.
– Add your chocolate (chips and chopped almond bark) to the bowl. Microwave in 30 second intervals, stirring after each round. Stop when the chocolate is about 90% melted, then stir until completely smooth (the residual heat will finish melting). This prevents scorching.
– Stir in the peanuts until fully coated in chocolate.

What is the best chocolate to use?

We thing this recipe is best kept classic with a combo of semi sweet chocolate chips and almond bark. However you can change up the semi sweet chocolate chips to dark or milk chocolate to change flavor profiles. However you will want to keep the almond bark or melting wafers as these help "set" the chocolate on the peanut clusters.

More Super Simple Treats

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→

Peanut Cluster Recipe + Video

Chocolate Peanut Clusters are a classic treat made with 3 simple ingredients: semi-sweet chocolate, almond bark, and salted cocktail peanuts.

5 from 17 votes

Print Pin Rate Save

Prep Time: 5

Cook Time: 5

Cooling time: 45

Total Time: 55

Servings: pieces

Author: Susie Weinrich

Equipment

▢
parchment or wax paper
▢
Cookie Scoop (optional)

Ingredients

▢ 12 oz semi-sweet chocolate chips
▢ 12 oz white almond bark - chopped (or white chocolate melting wafers)
▢ 1 lb. salted cocktail peanuts or salted spanish peanuts

Instructions

In a double boiler melt the chocolate chips and almond bark together. Once it is completely smooth, remove from the heat.
12 oz semi-sweet chocolate chips, 12 oz white almond bark
Stir in the peanuts.
1 lb. salted cocktail peanuts or salted spanish peanuts
Drop spoonful's of the peanut cluster mixture onto wax paper or parchment paper lined baking sheets.
Make these about a 2 or 3 bite sized treat! They are rich.
Pop in the fridge for 30- 45 minutes to set up.
Store in an airtight container in the fridge for up to a week.

Recipe Tips and Notes:

These Peanut Clusters make a great EDIBLE GIFT! Grab your free gift tag with the link below:

FREE PRINTABLE GIFT TAG

DOUBLE BOILER –

Fill a saucepan with about 2 inches of water, ensuring that the water doesn’t touch the bottom of the pan on top. Place a heat-proof bowl in the top and bring the water to a simmer. Pour in the chocolate and stir occasionally until it is completely melted.

Did you make this recipe?Connect with me and let me know by commenting below!

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Peanut Butter Chocolate Star Cookies

November 1, 2019 by Susie Weinrich 16 Comments

Chocolate Star Cookies are delicious peanut butter cookies that are soft and chewy on the inside with a little crisp on the outside. They are topped with a milk chocolate star that gets melty and gooey in the oven.

You can dunk these peanut butter cookies in milk, eat them as is or enjoy them with a hot cup of coffee. They are a great sweet treat or dessert, especially at the Holidays!

Chocolate Star

Traditionally we used Brach’s Chocolate Stars for these cookies. In recent years I have noticed the Brach’s brand is getting harder and harder to find. Not to worry though, you can find a store brand or similar brand in your grocery store!

However do not go to the baking aisle trying to find the chocolate stars with the chocolate chips. You will find them over in the candy aisle of your grocery store. Somewhere near the chocolate covered peanuts and gummy worms!

How to Make Chocolate Star Cookies

Start by preheating your oven to 350 degrees.

In a stand mixer with a paddle attachment or with a hand mixer, cream 1 stick of softened butter, ½ cup creamy peanut butter, ½ cup white sugar, ½ cup brown sugar together until it is fluffy and combined, this will take 2-3 minutes.

Add in 1 egg and 1 teaspoon of vanilla and continue to mix for another 30 seconds.

In a separate bowl sift together 1 ¾ cups all purpose flour, ½ teaspoon of salt, and 1 teaspoon baking soda.

Add the flour mixture to the creamed butter mixture, a little at a time, until it is completely combined. NOTE: make sure to not over mix the dough at this point or you will have tough little hockey puck cookies.

Rolling peanut butter cookie dough in sugar

Place about ⅓ cup white sugar in a small bowl.

Roll the cookie dough into small balls, a little smaller than a golf ball (it will be a heaping tablespoon of dough). Roll the dough in the sugar and then place on a parchment paper or silpat lined baking sheet.

peanut butter cookie dough on a baking sheet with parchment paper

Bake for 10 minutes. Pull the cookies out of the oven and lightly press a chocolate star into the center of each cookie. Place back in the oven for 2 ½ minutes.

Chocolate Star Cookies cooling on a black rack

Let the peanut butter chocolate star cookies cool and it’s time for a cookie treat!!

a bite taken out of a chocolate star cookie

Storing & Freezing

If you don’t eat all 24 cookies in one sitting, then you will need to store the cookies. You will need an airtight container with a lid. You can leave the cookies in the airtight container, at room temperature, for up to 5 days.

Peanut Butter Chocolate Star Cookies on parchment paper, one has been eaten, milk in the background

Storage tip: To help the cookies not dry out you can put a small, very lightly moistened paper towel in the corner of the container.

You can also freeze these cookies in a freezer safe container for up to 6 months. To enjoy, let them thaw at room temp for an hour or so.

More Delicious Cookies

If you need to make desserts or sweet treats for a crowd, especially at the holidays, here are a couple more that other Mom’s Dinner readers love:

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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

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Rosemary Cauliflower Puree

October 30, 2019 by Susie Weinrich 2 Comments

Rosemary Cauliflower Puree is a savory and silky side dish that is full of flavor. It is a perfect stand in for any starchy side dish. It comes together in 20 minutes and is made with 5 simple ingredients: cauliflower, garlic, butter, cream, and rosemary.

Cauliflower Puree in a bowl with olive oil over top and a rosemary sprig

Cauliflower Mash

Cauliflower "mashed potatoes" are one of my favorite side dishes. However, I don't like calling them mashed potatoes. Obviously because they are not potatoes! But they also don’t stand up like a starchy mashed potato.

Cauliflower Mash is more of a buttery, silky puree, hence, the name Rosemary Cauliflower Puree.

And in my humble “culinary” opinion I think the flavor FAR exceeds any traditional mashed potato I have ever had!

How to Make Cauliflower Puree

This recipe for Cauliflower Puree is a quick one! Definitely faster than making mashed potatoes which makes it a great option for holidays or when you are making a lot of complicated dishes.

4 of the ingredients in cauliflower puree: Butter, half and half, salt, and rosemary

Bring a large pot of water to boil over medium high heat.

While your water is coming to a boil cut your head of cauliflower into smaller florets and peel your garlic cloves.

Place the florets and garlic into the boiling water and boil for 10 minutes, or until the stems of the cauliflower are fork tender. Drain.

In a blender or food processor combine the cauliflower, garlic, half and half, butter, salt and rosemary. Pulse or blend until it is a smooth consistency and there are no remaining pieces or chunks.

If you need to add an additional tablespoon or two of half & half to get it to blend properly, that is ok.

NOTE: when you are blending the hot cauliflower make sure that you vent the blender or food processor so you do not have a cauliflower explosion in your kitchen!

Rosemary Cauliflower Puree for Dinner

This Cauliflower Puree is excellent served as a side dish in place of potatoes or rice. It goes amazingly with Instant Pot Pork Ribs, Grilled Chicken, Steak Bites, Roasted Half Chicken, Pork, or Italian Meatloaf!

Cauliflower Mash in a bowl topped with olive oil and rosemary

Other Great Side Dishes

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→

Rosemary Cauliflower Puree

Rosemary Cauliflower Puree makes an excellent side dish. This Cauliflower Mash makes a great substitute for traditional mashed potatoes.

5 from 2 votes

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Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: people

Author: Susie Weinrich

Ingredients

▢ 1 Head of Cauliflower - cored and chopped into florets
▢ 3 Garlic Cloves - peeled
▢ 2 tablespoons Butter
▢ ⅓ cup Half & Half - can use extra if you need more to blend properly
▢ 1 tablespoon Fresh Rosemary - chopped
▢ 1 teaspoon salt - less if you have a small cauliflower
▢ Pepper to taste
▢ Optional* Extra Virgin Olive Oil for serving

Instructions

Cut your cauliflower into smaller florets.
Boil the cauliflower and garlic cloves in salted water for 10 minutes, until the stems are fork tender. Drain.
Put the cooked cauliflower, garlic, salt, butter, half & half, and rosemary in a blender or food processor.
NOTE: make sure you vent your blender or food processor so the hot cauliflower doesn't pop the lid off and make a mess!!
Process until completely smooth. You may need to add a little extra half and half to get the cauliflower to puree smoothly.
Serve Immediately.
Optional* drizzle with Extra Virgin Olive Oil for a beautiful presentation.

Did you make this recipe?Connect with me and let me know by commenting below!

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Originally Posted March 2017 – Copy & Photos Updated October 2019

Creamy Chicken and Noodles

October 29, 2019 by Susie Weinrich 9 Comments

Creamy Chicken and Noodles is made with thick homestyle egg noodles and tender chicken mixed in a cream sauce and seasoned with spices and herbs. This is comfort food at it finest! This dish is great served with vegetables over top or keep it simple with just the cream, noodles, and chicken and serve some veggies on the side.

Creamy Chicken and Noodles in a skillet garnished with parsley

[Read more…]

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