Peanut Butter Payday Cookies

Always a fan of candy in cupcakes AND peanut butter cookies, I’m shocked I haven’t tried these before — but they will certainly become a staple for weekly cookie bakes because they were outrageously good 🙂 the perfect saltiness of peanut butter mixed with caramel made for an unreal flavor combination that cannot be beat!

You will need:
1 stick unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 teaspoon pure vanilla extract
1/2 cup creamy peanut butter
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3 XL PayDay candy bars, cut into cubes


Pre-heat your oven to 350. Place butter and sugars into a large mixing bowl. Cream until well combined. Add egg and vanilla, stirring to combine. Stir in peanut butter then add flour, baking soda, salt and PayDay chunks. Stir until dough forms. With medium cookie scoop, place dough onto prepared baking sheet, 1 inch apart. With the tines of a fork, press each cookie slightly. Bake for 10-12 minutes and remove from oven. Let cool on baking sheet for 10 minutes before removing. These babies are just as good whether they are warm or fully cooled, so pour a glass of milk and enjoy!



Honey Cinnamon Cookies

I have been on a huge honey kick the last few weeks and realized that the only cookie I’ve really used honey is has been peanut butter! Peanut butter honey cookies are for sure great, but the peanut butter is the main focus, and I wanted a cookie that made honey the star. Cinnamon seemed like the perfect muted compliment to the honey, so here we are! This makes about 20 cookies. These are dense and sweet, and adding the glaze makes a huge difference in how perfect they are.

You will need:
1/4 cup sugar
2 tablespoons canola oil
1 egg
3 tablespoons honey
3/4 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon salt

And for the glaze:
1/2 cup powdered sugar
1 tbsp milk
1 tbsp honey


Start off by combining your oil and sugar. Beat in your honey and vanilla. Add egg and combine fully. In a separate bowl, combine your flour, salt, and baking powder, and add to the wet mixture. Add cinnamon and mix well. You will have a fairly sticky dough 🙂 wrap this dough up in some plastic wrap and refrigerate for about two hours.

Once chilled, preheat your oven to 350. Scoop rounded tablespoons on to a cookie sheet. Bake about 8-10 minutes, until edges are turning just golden brown. Remove from oven.

While cookies are cooling, beat together your honey, powdered sugar, and milk. You can dip the tops of the cookies in this glaze, or drizzle it over cookies as desired. I sprinkled a little extra cinnamon on some as well — and you’re done!



Salted Caramel Sugar Cookies

I only recently realized how great sea salt goes with sweet things — you’d think with how long the salted caramel craze has been around I would have tried it out sooner, but I’m stubborn and stuck in my ways, what can I say! Turns out it’s delicious and the salty sweet combination can’t be beat. I’ve seen a lot of salted caramel cookies that pull from a chocolate chip cookie base, but I thought I’d try mine out with a sugar cookie and see where I wound up. The experiment was a success and these were totally delicious 🙂

You will need:
2 3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1 cup butter, softened

1 1/2 cups white sugar

1 egg

1 tsp vanilla extract

1 cup of Kraft caramel bits plus a splash of milk, microwaved & melted for drizzle

Coarse sea salt to taste, for sprinkling


Preheat your oven to 375. In a small bowl, stir together flour, baking soda, and baking powder. Set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Scoop rounded tablespoons on a cookie sheet and bake 8-10 minutes, until slightly golden.

While your cookies are cooling prepare your caramel drizzle by microwaving your milk and caramel bits in 30 second increments, mixing in between, until smooth. I overdid the milk in mine and it was still delicious, but be sure to be gentle with your splash of milk 🙂 Once caramel is drizzled, sprinkle sea salt on to taste, and you’re good to go!


Rolo Stuffed Cookies

I really feel like I’ve been neglecting my blog lately, but I promise I’m back with a good one — clearly I love a cookie that incorporates a good candy, and I am the queen of testing any and all options. This one wound up becoming an immediate favorite, and could not have been more simple!

You will need:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
30-40 Rolos, frozen at least 2 hours before use


Preheat your oven to 325. Start off by combining your butter and sugars until fluffy. Add in eggs and vanilla and mix. Combine flour, baking soda, and salt, and mix in thoroughly.

Scoop rounded tablespoons of dough and stick a frozen Rolo in each ball, covering it entirely with dough. I would recommend using Silpat mats or parchment paper on the cookie sheets, just to avoid any sticking of Carmel explosions 🙂 bake about 11-13 minutes, until light brown – don’t overbake or your Rolos WILL explode! Allow to sit for a few minutes before transferring to a wire wrack to cool completely. I melted down some chocolate chips for drizzle to add a little more!



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Oatmeal Creme Pies

More often than not, when I make new things, it’s because I’ve come across something really delicious and have had it bookmarked forever, or I find something delicious that I need to recreate immediately – but occasionally, my treat loving boyfriend will get some kind of sweets idea and harass me until I find a way to make it. Embarrassingly I’ve let him harass me for about a month over Oatmeal Creme Pies, which aren’t even crazy or complex, before I convinced myself to sit down and do it. Never again, because these babies were to die for!

You will need:
1 1/4 cup unsalted butter, softened
1/2 cup sugar
1 cup packed brown sugar
1 egg
2 tsp vanilla
1 1/2 cup flour
3 cups quick oats
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon

And for the filling:
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla
1-2 tbsp heavy whipping cream






Preheat your oven to 375. Start off by whipping together your butter and sugars until light and fluffy. Add in fry ingredients and combine fully. Simple enough dough, right? Spoon rounded tablespoons on to a cookie sheet and bake for about 10 minutes – don’t overbake or you’ll risk not having a chewy cookie! Once removed from the oven, allow to sit on cookie sheet for a few minutes before moving to a wire rack to cool completely.

While your cookies are cooling, mix up your filling. Beat butter until soft, and toss in the powdered sugar and vanilla to combine. Add in your whipping cream and do just that – whip! Until it’s all fluffy and ready to go. Spread or pipe onto the bottom side of a cooled cookie, squish another cookie on top, and devour immediately. These little guys will go quick 🙂



Buckeye Brownie Cookies

You guys know I love an opportunity to amp up a boxed cake mix, right? How about turning a simple boxed brownie mix into something marvelous? A friend of mine recently linked me to these buckeye brownie cookies, and I knew I couldn’t live another second until I made them and got them in my mouth.

You will need:
1 box fudge brownie mix (19.5 ounce or family size)
1/4 cup butter, melted
4 oz. (1/2 block) cream cheese, softened
1 egg
1 cup powdered sugar
1 cup creamy peanut butter
1 cup chocolate chips for melting, and some shortening to mix in for smoothness







Heat oven to 350 degrees. Start by beating the brownie mix, butter, cream cheese, and egg. As with all things made with a base of boxed treats, it’s hard to mess this up! Scoop the dough onto a cookie sheet, making about 24 cookies.

In a separate bowl, mix the powdered sugar and the peanut butter until it is completely combined. It won’t look super smoothed, but it will roll well. Form the mixture into about 1 inch balls, making sure to have one ball for each cookie. Set aside.

Bake the cookies for about 12 minutes, keeping an eye out to make sure the cookies don’t overcook – you’ll know they’re done when you give the sheet a little jiggle and they don’t move as if they are liquid.

As soon as the cookies come out of the oven, press a peanut butter ball lightly into the center of each cookie.

While letting the peanut butter settle, melt your chocolate chips and shortening (if you choose to add it, about a tsp or two!) in a microwave safe bowl in 30 second intervals, stirring between. Once melted and smooth, drizzle or dollop melted chocolate over each cookie (base this on how much more chocolate you want) and allow to harden and cool a bit before transferring them anywhere, and devour accordingly!




Simple Blondies

I love a treat that is easily customizable, and blondies may be the best example of this. Chocolate chips? Sure. Peanut butter swirls? Yup. Coconut flakes? Why not! You can pretty much put anything into a sweet little blondie and know it’ll go well. This week I went with M&M’s — these are a great, delicious, and EASY treat to add some more pastels to your Easter table! This recipe is practically impossible to mess up 🙂

You will need:
1/2 cup unsalted butter, melted (1 stick)
1 cup lightly packed brown sugar (I used light because it’s what I had on hand, but feel free to use dark for some added sweetness!)
1 egg
2 teaspoons vanilla extract
1 cup all-purpose flour

Optional: 1 cup of your add in(s) of choice

With my brother (and his nice camera) in town, I decided to actually take a jab at real pictures and not just use my iPhone as usual, so enjoy a rare case of actual pictures!






Preheat your oven to 350, and grease a brownie pan. Start off combining your melted butter and brown sugar. Add your egg and vanilla and mix. Combine flour with wet mixture completely. Fold in your add ins. Doesn’t get much easier than that, right? Pour into your brownie pan and spread evenly, then bake for about 20-25 minutes, until corners are golden and a toothpick inserted in the center comes out fairly clean. Allow to cool and slice ’em up!