Tuesday, April 17, 2012

easy peasy peanut butter filled pecan chocolate chip cookies

so i admit it.
i am not the most punctual person around.
i used to be really!
until i married and my 2 kiddos came along.

but it's not their fault all together,
because if i didn't put the time into helping them get ready, then we would all be on time for everything...we would look like hobos but hey!
we would be on time.

thus bringing me to this post.
some of you may be wondering why that pic above looks a little funny. like it's been altered somewhat?

well, see, i want to share an easy peasy recipe with you cuz i know some of the things on this blog are quite lengthy and time consuming to actually do it, so hopefully you will actually make this for you and your loved ones.
and maybe, just maybe, that pic above actually says
Happy Easter but i want to be timely on this so thus, the "alteration".

first off,
get some ready made chocolate chip cookie dough and pecan chips.
take a cookie and dip it in the pecans.

{if you look at this pic, you will see a non-wrinkled beautiful hand. that is my son's with a little bit of red easter egg dye on his finger. i did not want you to see my ugly old decripet hand so you won't want to make these, so i volunteered him to be my hand model. also, if a 9-yr-old can make these cookies, anyone can!}
now it's time to bake the purtties.

you know how your mom would always tell you to be quiet when she was baking a cake in the oven cuz she didn't want the cake to sink?

well, LOOK!
YUP! the deeper the well,
the more room for this stuff..
melted peanut butter and white chocolate chips mixed together!

be warned that when melting the chocolate chips, they may give you a hard time and not melt all the way and turn all funky on you cuz that's what chocolate does sometimes, causing you to scream cuz this was supposed to be an easy peasy recipe, but actually just put the pb in and give it a good stir and it will all work out.

the next step is fairly obvious, putting the filling in the welled cookie cups. you can spoon it in yourself and have a heart atttack trying not to make a mess or do it this way.

get a tall glass and put either a ziploc baggie in it or even better, a plastic icing bag. stick your hand in the glass to open the bag up. now fold the top over the glass and then fill the bag up with the peanut butter filling. like this:

don't forget to cut a small hole in the bottom-duh.

it's much quicker, neater and easier to do it like this than use a spoon. like i said, my 9-yr-old did it and didn't make that bad of a mess!now when you fill your cookies, check it below. you want the "yes" cookies-shake them a little to get it
smooooth (like Keystone-sorry I couldn't resist) 
but don't shake them too much or they will overflow like the one in the pic above.
now let them cool a little and...
what?! i thought this wasn't an Easter post!

it's a SPRING post cuz Easter is over lady! and,
whoa! where'd you guys come from?

i repeat-this is NOT a post about Easter!
Easter is over!-duh!

this is a post about SPRING cookies!
dang it!
you got me...
but i got you back!...
(hey lisa! the daytona 500 was in february!)

yeah whatevs!
i swear to you this is NOT an Easter post!


recipe adapted from Pillsbury Bake-Off contestant Mary Fields of Gilbert, AZ
(i would totally vote for her!)
as you can see i made these more than a few times-that's how yummy/easy they are!
Peanut Butter Filled Pecan Chocolate Chip Cookies

  • 1/2 cup Pecan Chips
  • 1 package Pillsbury® Ready to Bake 24 refrigerated chocolate chip cookies
  • 1/2 cup Hershey’s white baking chips
  • 1/4 cup Creamy Peanut Butter
  1. Heat oven to 350°F. Have an ungreased small muffin pan ready.
  2. In small bowl, place pecan chips. Coat each cookie with pecans; press into dough. Place each cookie in muffin cup.
  3. Bake 18 to 22 minutes or until edges are golden brown. Cool in muffin cups on cooling rack 30 minutes. (Centers of cookies will sink slightly.)
  4. In small microwavable bowl, microwave white chips on medium 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until smooth. Stir peanut butter into melted chips until blended. If chips do not melt all the way, and you heated them already 1 1/2 minutes, go ahead and stir the peanut butter in but stir quickly to get all lumps out.
  5. Spoon about 2 teaspoons peanut butter mixture into each cookie cup. Store in covered container.


  1. These look Delish!
    And Love that you got your son to model for you, hehe.

  2. they are gOOd! and people think you slaved away in the kitchen makin' them! but let's keep this a secret and not tell the internet world OK?
    oh and my big litle guy kept saying "Ooooo! I LOVE baking! this is so much fun!". teach 'em while they're young i always say.

  3. OMG this recipe is terrific!! I made them on one day and again the NEXT!! My "growing" family loved them.. And it was fun too...

  4. Hooooooray! I'm SO HAPPY to hear that! I was wondering if anyone would actually make them or if they just read my silliness. haha! THANK YOU SOOO MUCH! (i really must get internet service outside my home so I can read comments on a timelier matter :>P)


here's wishing for a stuffed comment box... :>D