peanut butter

Peanut Butter Marshmallow Fluff Thumbprint Cookies

/ Jodi / 61 Comments

Peanut Butter Marshmallow Fluff Thumbprint Cookies.

These cookies!
Ooooooh these cookies!

Imagine…. a peanut butter crinkle cookie loaded with a scoopful of sweet, heavenly, gooey, magical Marshmallow Fluff so that you taste it in every peanut-buttery bite.

When I saw these cookies featured on Cara Wong’s Instagram feed, I knew I had to make them.

Cara is a sweet lady who lives in McKinney, Texas with her comical, coffee-loving husband and best friend Joseph.  She loves to cook and bake almost as much as she loves her MeeMaw and Joseph.

I’ve become addicted to watching Cara’s daily adventures in search of the best coffee, burgers and meatloaf in town and daily experiments in baking and cooking.   The milkshake-sipping and singing visits with MeeMaw, Cara’s beloved grandma who played such an important role in raising Cara (much like my own Grandma) just warm my heart.  MeeMaw now lives in a memory care facility where Cara visits her regularly brightening both of their days almost as much as they do mine when they sing You are My Sunshine or Amazing Grace.

But I digress.

Back to these cookies…  these glorious nuggets of amazing deliciousness….

These may be my new personal favorite ever.

They are just such a unique combination that I cannot imagine anyone not liking.

Cara took MeeMaw’s old-fashioned peanut butter crinkle recipe and decided to try marshmallow filling.  She used Smuckers Marshmallow Topping (which I had never heard of).  I used a jar of Marshmallow Fluff, which I just happened to have on hand (who knows why?), and they turned out absolutely amazing!

Here is the recipe, shared by Cara, which I adjusted only by subbing Marshmallow Fluff for the Marshmallow topping.  I urge you to try these, and I can’t wait to hear what you think.

Peanut Butter Marshmallow Fluff Thumbprint Cookies

Ingredients:

  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup creamy peanut butter
  • 1/3 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 2 tsp pure vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 2/3 cup flour
  • 1/2 cup additional granulated sugar for rolling balls in
  • 1 7.5 oz.  jar Marshmallow Fluff

Directions:

Preheat oven to 375 degrees F.

Cream butter, peanut butter, and sugars until light and fluffy.  Scrape bowl.  Add egg and vanilla extract, baking soda and salt.  Mix until well combined.  Add flour, and stir until well combined.

Roll dough into 1″ balls.  Roll balls in granulated sugar to coat.  Place on baking stone or ungreased cookie sheet about 2 inches apart.  Bake for approximately 9 minutes, until just beginning to brown.  Remove from oven, and use your thumb or a utensil to indent a “crater” for filling.  Allow to cool.

Heat up Marshmallow Fluff 10 seconds at a time just until you can stir.  No more than 20-30 seconds total.  Fill centers with Marshmallow Fluff.

Enjoy!

Cheers & Hugs,
Jodi

 

Dairy-Free Chocolate Peanut Butter Banana “Nice” Cream

/ Jodi / 50 Comments

Dairy-Free Chocolate Peanut Butter Banana “Nice” Cream.

Can you even stand how decadent and amazing this ice cream looks??!!

Well – it is actually “nice” cream!  A dairy-free, healthy version of ice cream made from fresh, natural ingredients.

When my daughter-in-law, Liz, who is a Certified Nutrition Specialist (CNS) as well as a Licensed Dietitian Nutritionist (LDN), recently posted this recipe on the blog of  her website about functional nutrition, Nourish & Flourish, I knew I had to try this!

Liz’s knowledge about holistic nutritional health is extraordinary, and she “preaches” and practices maintaining a “normal” lifestyle with most everything in moderation.  I really am very proud of her, and this recipe is nothing short of AMAZING!  You will not miss the dairy, added sugar, or all the preservatives you are used to consuming in your usual ice cream.

Please click on THIS LINK for the recipe for this delicious “Nice” Cream on Liz’s website and blog.  I hope you will subscribe to her blog post as there is always something interesting to learn or to try making for a healthy alternative.  Liz also has a Facebook page and Instagram page, which I encourage you to follow as well.  And if you live nearby Pittsburgh, PA, Liz is available for individualized nutrition consulting.  You can get a free 15-minute consult by signing up here.

But first – make this Nice Cream and let me know what you think!!

Cheers & Hugs,
Jodi

Peanut Butter Chocolate Triple Layer Cake

/ Jodi / 80 Comments

Peanut Butter Chocolate Triple Layer Cake.

Our family is pretty much huge fans of Reese’s peanut butter cups and all things peanut butter and chocolate.

So when it came time to celebrate one of my son’s birthdays recently, I was excited to try this Peanut Butter Chocolate Triple Layer Cake recipe I found at Life, Love, and Sugar.

Disappoint it did not!!! Oh the chocolately peanut buttery amazingness!

Want to see it a little closer?!

This cake is not for the faint of heart….  yes -it is only for the most serious of chocolate and peanut butter addicts!

Want to see what a slice of it looks like?

Yep – that is three heavenly layers of moist chocolate cake separated only by a fluffy peanut butter frosting and chopped up Reese’s peanut butter cups!

Can you even stand it??!!

As much as we all love our peanut butter cups, we decided this cake would be just as delicious or possibly even better with half the frosting, so that is how I will likely make it next.

You decide – half the frosting or all…. but I’m betting you are going to be somebody’s super hero if you make and serve this cake!

Here is how I made it.

Peanut Butter Chocolate Triple Layer Cake

  • Servings: 1 large cake
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Ingredients:

Chocolate Cake:

  • 1 3/4 cup flour
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa
  • 2 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup half and half
  • 1/2 cup canola (or vegetable) oil
  • 2 tsp pure vanilla extract
  • 2 eggs
  • 1 cup hot water

Peanut Butter Frosting:

  • 2 cups butter, softened
  • 1 1/4 cups creamy peanut butter
  • 9 cups powdered sugar
  • 6-8 Tbsp half and half

Chocolate Ganache:

  • 1 cup semi sweet chocolate chips
  • 1/2 cup heavy whipping cream

Garnish:

Directions:

Preheat oven to 350 degrees F.

Prepare three 9″ cake pans by spraying them with Pam Non-Stick Cooking Spray then placing a parchment circle on the bottom.

Combine flour, sugar, cocoa, baking soda and powder, and salt in a bowl.

Combine milk, oil, vanilla, and eggs in an electric mixing bowl.

Add dry ingredients to wet ingredients in mixing bowl, and mix until well combined.

Slowly add the hot water to the batter, and mix on low speed until well incorporated.

Pour the batter evenly between the three prepared pans, and bake for 20 – 25 minutes until toothpick inserted comes out clean.

Remove pans from oven, and allow cake to cool in pans for 3-4 minutes, then remove to a cooling rack.   When completely cool, wrap in plastic wrap and freeze for several hours, overnight or for several days or weeks.

When ready to assemble cake, prepare frosting by combining the butter and peanut butter with electric mixer until smooth and creamy.  Slowly add half the powdered sugar until incorporated.  Add half of the half and half and combine.  Add remaining powdered sugar, then remaining half and half, and combine until smooth and fluffy frosting is formed.

Place first layer of cake on a serving plate.  Top with frosting and 3 chopped Reese’s peanut butter cups.

Add the next cake layer and repeat frosting and peanut butter cups.

Add the final cake layer and frost top and sides of cake, reserving 1 cup of frosting for piping decorations if desired.

Make chocolate ganache by heating 1/2 cup heavy whipping cream in microwave for 1 minute.  Add one cup of chocolate chips.  Let set for a couple minutes, then stir until smooth ganache is created.  Pour on top of cake allowing some to drip down sides.

Decorate top of cake with chopped and halved Reese’s peanut butter cups and piped florets of frosting.

Enjoy!

Cheers & Hugs,
Jodi

Buckeye Balls

/ Jodi / 47 Comments

Buckeye Balls.

Calling all chocolate and peanut butter lovers!  Another must-have “staple” at any Pittsburgh wedding cookie table is the Buckeye Ball!

These delectable little creamy peanut butter delights coated in dark chocolate are called Buckeye Balls because they look like Buckeye nuts and originated in Ohio – the Buckeye state.

Simple, but absolutely delish, this is cookie #9 on my wedding cookie table list.   The freezer is filling up fast, and the wedding date is closing in on us!  Cookie baking continues.

Here’s the recipe.  Hope you will give them a try.

Buckeye Balls

  • Servings: approx. 6 doz.
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Ingredients:

  • 1 1/2 cups creamy peanut butter
  • 1/2 cup butter, softened
  • 2 tsp. vanilla
  • 4 cups powdered sugar
  • 1 lb. dark chocolate, melted

Directions:

Mix peanut butter and butter in a bowl with wooden spoon until creamy.  Blend in vanilla.  Add powdered sugar, and stir until incorporated and a stiff mixture forms.

Roll teaspoon-sized pieces into balls, and place on wax paper lined cookie sheet or cutting board.  Refrigerate for several hours or overnight.

Melt chocolate in narrow deep container in microwave for 1 minute and then at 30 second intervals until smooth.  Using a wooden skewer, dip balls into chocolate all but for a bit at top.  Place on waxed paper lined cookie sheet.  Allow to cool completely and chocolate to harden.  Smooth over hole created by skewer with a small spatula or your clean finger.

Enjoy!

Cheers & Hugs,
Jodi

Wedding Cookie List Baking so far:

  1. Jodi’s Best Ever Chocolate Chip Cookies
  2. Hershey Kiss Brownie Bites
  3. Pecan Tassies
  4. Peanut Butter Cup Cookies
  5. Pecan Sandies
  6. Carrot Cake Thumbprints
  7. Raspberry Dark Chocolate Shortbread Cookies
  8. Apricot Kolaches
  9. Buckeye Balls

 

 

 

Peanut Butter Cup Cookies

/ Jodi / 33 Comments

Peanut Butter Cup Cookies.

The wedding cookie table baking continues with another classic.

Most everyone loves a little cookie cup with a Reese’s Peanut Butter Cup in it – right?

So many wonderful little treats you can bake in mini muffin pans!

Peanut Butter Cup Cookies

Ingredients:

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup peanut butter
  • 2 eggs
  • 2 tsp. vanilla extract
  • 4 Tbsp. milk or half & half
  • 1 tsp. salt
  • 2 tsp. baking soda
  • 3 1/2 cups all-purpose flour
  • 70-80 miniature Reese’s Peanut Butter Cups

Directions:

Preheat oven to 375 degrees F.

Cream together butter, sugars, and peanut butter until light and fluffy.  Beat in eggs, vanilla, and milk.  Mix in salt and baking soda, and finally flour just until incorporated.

Roll dough into 1 inch balls and place in ungreased nonstick mini muffin pan.  Bake 7-8 minutes.

Remove from oven, and immediately press a miniature Reese’s peanut butter cup into each ball.  Cool  and carefully remove from pan.

Enjoy!

Cheers & Hugs,
Jodi

Peanut Butter Banana Bread with Chocolate Chips

/ Jodi / 48 Comments

peanut-butter-banana-bread-with-chocolate-chips

Peanut Butter Banana Bread with Chocolate Chips.

I had a few bananas hanging out that were getting very ripe, so I decided to make a loaf of banana bread yesterday morning.

Instead of making my usual, I wanted to try something different.  Knowing how yummy peanut butter toast is with sliced bananas (right??!!), I thought peanut butter would be a wonderful addition to banana bread.  And while I was at it, why not throw in a few chocolate chips?!

peanut-butter-banana-bread-with-chocolate-chips-2

Thinking I was a genius for coming up with this idea, I searched online just in case.  Well of course others had tried this combo!  (Where have I been?!) I found a few different versions, so I took what I liked from them and adapted to come up with this one below.  It was delish!  The peanut butter is subtle, but adds a wonderful new twist.  This bread is SUPER moist and really wonderful warm out of the oven.

Hope you’ll give this twist on banana bread a try!

Peanut Butter Banana Bread with Chocolate Chips

Ingredientspeanut-butter-banana-bread-with-chocolate-chips

  • 4 medium ripe bananas, mashed
  • 1/2 cup creamy peanut butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/3 cup buttermilk (I make by mixing milk and a dash of vinegar)
  • 1/4 cup vegetable oil
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 1/4 cups all-purpose flour
  • 1 cup semi-sweet chocolate chips or chunks

Directions:

Preheat oven to 350 degrees F.  Grease or spray a large bread loaf pan (of course I use a stoneware bread pan), then line with parchment paper allowing it to hang over the edges for easier removal.

In a large bowl, combine first 8 ingredients.  Mix well.  Add baking soda, salt, and flour.  Mix until combined.  Gently fold in chocolate chips reserving a handful to sprinkle on top. of batter.

Pour batter into prepared pan.  Bake approximately one hour or until toothpick inserted in center comes out clean.   If the bread starts getting too brown, place a tent of foil over top at around 45 minutes.

Cool in pan for 10 minutes, then lift out by grabbing parchment paper.  Cool on wire rack.  

Enjoy!

Cheers & Hugs,
Jodi

The Ultimate Reese’s Peanut Butter Cup Cookie & That Something about Baking

/ Jodi / 61 Comments
reeses-peanut-butter-cup-cookies-stack

The Ultimate Reese’s Peanut Butter Cup Cookie

The Ultimate Reese’s Peanut Butter Cup Cookie

A few months ago, I recall my youngest son, watching me mix together a batch of cookie dough, asking, “Do you actually enjoy doing that?  Seems like a lot of work!”

I thought about it.

It is a bit tedious.

It makes a mess in the kitchen.

I could be binge-watching Gilmore Girls on Netflix or painting or exercising or reading or so many other things.

But…

There’s something about baking…

reeses-peanut-butter-cookies-close-up

There’s something about using Grandma’s old tin measuring cup and reminiscing about childhood summers.

There’s something about the way the house smells like home when you bake.

There’s something about the smiles you know will emerge when hubby sees stacks of cookies cooling on racks when he comes home or comes in from out of the cold.

There’s something about making goody packages to send home with your kids (even though they are grown and on their own and perfectly capable of making themselves).

There’s something about taking a special treat into the office for a long day of meetings and seeing your co-workers’ faces light up.

There’s something about taking a plate of cookies to the Thursday night gang at John’s Bar and watching your buddy eat one cookie before his dinner and two after.

There’s something about trading a cookie or piece of cake with Cliff the mailman when he delivers a package and handful of mail right to the kitchen door (with a treat always in hand for your furry kid).

There’s something about your kids’ friends saying “You make the BEST cookies Mom M!”

reeses-peanut-butter-cookies-with-coffee-and-book

So you see – baking is more than the chore of mixing butter and sugar and flour.  It’s about creating happiness.

When I read a recent blog post by one of my very favorite blog writers, Pam at Catching My Drift, I knew I HAD to try her cookie recipe.  Pam is not a food blogger, but a storyteller – a GREAT storyteller I might add.  And the story she wove about her persistent and passionate quest to recreate her ultimate cookie painted a picture of the most heavenly bite on earth.  Pam tells the story of  how she loves sitting in the Starbucks snack bar of her local Barnes & Noble noshing on the most amazing Reese’s peanut butter cookie while sipping dark Italian roast and paging through glossy magazines.  You must read about her 35-year quest to recreate this cookie and the surprising place she found the recipe.

reeses-peanut-butter-cookies-1

Well, dear Pam, we were certainly not disappointed in this Ultimate Reese’s Peanut Butter Cookie!  It is indeed the ultimate.  It is a new favorite of hubby’s.  And it will now be a staple in my cookie recipe collection!  They are super crispy on the outside edges and tender and  soft on the inside.  The perfect combination of texture and flavor.

Here is the recipe as shared by Pam (which of course I doubled – because I knew I had to share)!

Reese's Peanut Butter Cup Cookies

Ingredients:

  • 1 cup margarine (I used butter)
  • 1 cup peanut butter (I used Jiff Creamy)
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • Candy or chocolate of your choice to mix in (I used 4-6 Reese’s peanut butter cups, chopped, and 1/2 cup chopped Hershey’s Kisses.)
  • Sugar for dipping

Directions:

Preheat oven to 350 degrees F.

Beat first six ingredients until fluffy.  Add next four ingredients.  Blend well.  Fold in chopped candy.  Shape into 1 1/2 – 2 inch balls.  Roll in sugar.  Place 2 inches apart on ungreased cookie sheet.  Flatten with sugared bottom of glass.  Bake 12-15 minutes or until browned on the edges and beginning to crinkle.  Remove from oven, and cool completely on wire cooling rack.  

Enjoy immensely!

Cheers & Hugs,
Jodi

Jodi’s Peanut Butter Cup Cookies

/ Jodi / 42 Comments

jodis-peanut-butter-cup-cookies

If you stopped by our house, and there weren’t any cookies (in the freezer)… well….

it just wouldn’t be our house.

jodis-milk-chocolate-peanut-butter-cup-cookies

Nothing fancy really.  Usually just some sort of chocolate chip or oatmeal raisin, but always some cookies in the house.

jodis-white-peanut-butter-cup-cookies

This week, I baked some peanut butter cup cookies.  One batch with Reese’s White Mini Cups and the other with traditional milk chocolate Reese’s Peanut Butter Cup Minis.  You could combine the two in one cookie if you like, but I think people typically take pretty firm stances on liking white or milk chocolate, so I kept them separate.

I’ll be taking these to our book club party this weekend, but if you stop by, there will be some I’d be happy to offer you.

I share my cookies with Mike the UPS man, Cliff the mailman, and Adam the bug spray guy.  Most of our friends and family who stop by know to just check the freezer drawer to see what this week’s treat is and help themselves.  I love that! When you are comfortable enough in my house to help yourself to whatever is in the fridge or freezer, I am in my happy place.

Here is  my recipe if you are looking for a delightful treat that is sure to please.  You can substitute the peanut butter cups with chocolate chips or any other type of chopped candy you love.

Jodi's Peanut Butter Cup Cookies

  • Servings: 4 doz large cookies
  • Print

Ingredients:jodis-peanut-butter-cup-cookies

  • 2 cups (4 sticks) butter, softened
  • 1 1/2 cups white sugar
  • 1 1/2 cups packed brown sugar
  • 2 Tbsp vanilla
  • 4 eggs
  • 2 tsp salt
  • 2 tsp baking soda
  • 5 cups all-purpose flour
  • 2 cups (16 oz) miniature Reese’s Milk Chocolate or White Chocolate Peanut Butter cups, coarsely chopped

Directions:

In the bowl of electric mixer, beat butter until creamy.  Add sugars, vanilla and eggs, and continue beating until light and fluffy.

Add salt and baking soda.  Then gradually add in flour, one cup at a time, and mix just until incorporated.  Stir in coarsely chopped peanut butter cups.

Chill dough in refrigerator for several hours.

Preheat oven to 375 degrees F.

Form dough into golf ball sized balls and place on baking stone or cookie sheet.  Bake approximately 10 minutes until lightly golden brown.

Allow to cool on baking stone/cookie sheet for 10 minutes.  Transfer to cooling rack, and cool completely.  

Enjoy, and Happy Friday!

Cheers & Hugs,
Jodi

Reese’s Peanut Butter Thanksgiving Turkey Treats

/ Jodi / 40 Comments

Reeses Peanut Butter Chocolate Thanksgiving Turkey Treats 1

Whether you are a white turkey breast lover or a dark turkey leg, thigh or wing lover, you have to love these adorable Reese’s Peanut Butter Cup Chocolate Thanksgiving Turkeys!

When I saw these cute little treats on Pinterest made by MomonTimeOut,  I knew I had to make these for a couple of little sweeties we will be spending Thanksgiving with.  (And I’m guessing even a few of the big “sweeties” might love them too!)

A Reese’s lover’s dream come true using full size, miniature size, and Reese’s pieces all in one amazing treat!

I had some colorful candy-coated chocolate sunflower seeds I picked up at Trader Joe’s that I used for the noses, but you could use a Reese’s Piece turned sideways too.  I melted some Wilton’s Light Cocoa Candy Melts for the “glue,” but you could use chocolate chips if that is what you have on hand.  For me, it’s all about improvising and using what you have on hand or can get locally.  And these go together super quick!  (Believe it or not, I keep a few sizes of candy eyes on hand!  I know – I have issues!  But I’m betting you can find them at your local craft store like Michael’s or Joann’s or a candy or bake shop – and of course there is always Amazon!)

Reeses Peanut Butter Chocolate Thanksgiving Turkey Treats

There’s still plenty of time to throw these together for your Thanksgiving festivities.

I made 12, and it only took about a half hour.

Reeses Peanut Butter Chocolate Thanksgiving Turkey Treats 2

Reese's Peanut Butter Cup Chocolate Thanksgiving Turkeys

Ingredients:Reeses Peanut Butter Chocolate Thanksgiving Turkey Treats 1

Directions

  • Melt Candy Melts or Chocolate Chips by heating in microwave for 1 minute, stir, then heat 30 more seconds, and stir again.
  • Spoon into a zipper sandwich baggie, push to one corner, seal, and then snip a tiny corner to allow you to squeeze chocolate out for “gluing” chocolate pieces together.
  • “Glue” Miniature Reese’s Cup to Full-Size Reese’s Cup with a dab of chocolate.
  • “Glue” on Reese’s Pieces Feathers using a strip of chocolate squeezed across top of full-size Reese’s Cup.
  • “Glue” on eyes and nose.

Enjoy!

Cheers & Hugs,

Jodi

Sugar-Free (Almost) Chocolate Oatmeal No Bake Cookies

/ Jodi / 32 Comments

almost sugar free chocolate no bake cookies 2

Do you remember these chocolately no-bake cookies from your childhood?

My Grandma’s friend and neighbor, Audrey, used to make these in the summer, and I loved them.

almost sugar free chocolate no bake cookies 3

I hadn’t thought about them or had them in a long time.  Then I noticed my friend, Janet, posted this healthy, no-sugar version on her Facebook page.

Yesterday was our first day home from vacation, and there were no cookies in the house.  That is something that doesn’t happen often around here! 

Knowing we were heading over to our oldest son’s and daughter-in-law’s house for a visit, I didn’t want to go empty handed, so I thought I would give this recipe a try.

almost sugar free chocolate no bake cookies 1

The original recipe from my childhood calls for 2 cups of sugar, 1/2 cup of butter and 1/2 cup of milk.

This recipe has NO sugar (except for what is in my peanut butter – but if you used natural peanut butter, it would have NONE!).  Honey is used instead, and I use local honey (Molinaro Apiaries here in Mars).  Have you heard that using local honey can help treat those with allergies as you ingest small doses of pollen the bees carry that is local to you and builds antibodies like getting a “vaccine?”

This recipe has no butter.  It uses healthy coconut oil instead.  And it uses no milk.

And best of all…. these “healthy” cookies taste DELISH!

almost sugar free chocolate no bake cookies 4

And… they take only minutes to make.

They are best eaten right out of the freezer on hot summer days.

The recipe Janet shared is from 12 Tomatoes, and they say the recipes makes three dozen cookies.

WHY do I always only get HALF the number of cookies any cookie recipe calls for?  I got exactly 18…. One and one half dozen.  Do I really make my cookies TWICE as big as everyone else!?!!???  🙂

It was good to be back in the kitchen – even if only briefly – and not really baking!

But it was even better to be with our “kids.”  And I played ladder golf for the first time.  Us girls ALMOST won!

Sugar Free (Almost) Chocolate Oatmeal No Bake Cookies

  • Servings: 1-1/2 - 3 dozen
  • Print

Ingredients

  • 3 cups quick-cooking oats
  • 3/4 cup honey
  • 2/3 cup natural peanut butter (I didn’t have “natural” so used Jif – thus the “almost” sugar free reference)
  • 1/2 cup coconut oil
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

Directions

  1. Line 2 baking sheets with parchment paper.
  2. In a medium saucepan over medium-high heat, combine honey, peanut butter and coconut oil, stirring until well blended and smooth.
  3. Stir in oats, cocoa powder, vanilla and salt and mix well.
  4. Drop cookies by tablespoonful onto parchment-lined baking sheets
  5. Place in freezer for at least 15 minutes to set.
  6. Store in an airtight container or Ziploc bag either in the fridge or freezer.

Enjoy!

Cheers & Hugs,
Jodi