Reese’s Triple Chocolate Cookies

Indulge in the ultimate chocolate lover’s treat with these decadent Reese’s Triple Chocolate Cookies. Made with semi sweet, milk, and white chocolate PLUS Reese’s Pieces and peanut butter chips, these cookies are a chocolate and peanut butter lover’s dream come true.

When we were moving from Lehi I was trying to work my way through our pantry, fridge and freezer as much as possible so we’d have less to move into a new house. And less spillage, leakage etc haha. I found a random container with little bits of all those chocolates and thought, oh I’m soooo making cookies that the kids can share with friends. Instead, we ate them all!

We use chocolate pudding powder to make these cookies extra tender and chewy. Just like our chocolate chip pudding cookies, these cookies have the perfect texture…a little crispy around the edges and fudgy on the insides!

Ingredients for Reese’s Triple Chocolate Cookies

I originally was going to call these chocolate kitchen sink cookies because it felt like I tossed everything in except the kitchen sink, but traditional kitchen sink cookies usually have oats, so I left the kitchen sink at home…haha! Suffice it to say, these cookies have a little bit of everything chocolate and peanut butter. Here is what you will need:

• Butter: I prefer to use unsalted butter, but if you only have salted on hand, just reduce the salt by 1/4 teaspoon.
• Eggs: give structure to the cookies
• White Sugar: adds sweetness
• Brown Sugar: firmly pack the brown sugar before adding it to the dough
• Vanilla Extract: adds flavor
• Flour: just regular all purpose flour
• Salt: enhances all the flavors and offsets the sweetness
• Baking Soda: acts as a leavening agent to give the cookies rise and chewiness
• Cocoa Powder: boosts the fudgy chocolate flavor
• Instant Chocolate Pudding Mix: adds more chocolate flavor and helps keep the cookies moist
• Add-Ins: Reese’s Pieces, White Chocolate Chips, Semi Sweet Chocolate Chips, Milk Chocolate Chips and Peanut Butter Chips (Reese’s Peanut Butter Chips are our favorite)

The measurements for all of these ingredients can be found in the recipe card at the end of this post.

Step By Step Instructions for Making These Cookies

Making these chocolate Reese’s cookies is easy and straightforward. Here are the basic steps:

1. Prep: Preheat the oven and line some baking sheets with parchment paper or silpats.
2. Wet Ingredients: In the bowl of a stand mixer, add all the wet ingredients (butter, eggs, sugars and vanilla) and mix until combined.
3. Dry Ingredients: In a

This is, without doubt, bar none, the best tomato soup I have ever tasted. I’ve been making this soup almost weekly to satisfy the craving for the past six months. It’s that good. 

If you have someone in your family who doesn’t like tomato soup, this three-ingredient crockpot recipe is the one you can use to convince them otherwise. It has made diehard fans of me and my boys.

3 Ingredient Tomato Soup

Inspired by a spaghetti sauce that my friend Christi told me about years ago, Marcella Hazan’s Tomato Sauce, this crock-pot tomato soup recipe includes butter as a key ingredient. And let me tell you, it makes a world of difference.

You’ll need just three ingredients to make this recipe: tomatoes, onion, and butter.

The fats from the butter balance out the acidity of the tomatoes and onions beautifully. This is not the sweetly acidic version from a can that you may have experienced as a child. This crockpot tomato soup has a rich, savory taste you will relish.

This is a slow cooker recipe, but you’ll notice I’ve also included stovetop directions. So, feel free to make it however you find the most convenient. I reach for the crockpot most often myself, but for an easy lunch, the stove is my go-to.

Crockpot Tomato Soup

Slow cookers or crockpots are an appliance of which I have more than one. If you are an avid slow cooker user like I am, you might understand the need for more than one. So, let’s talk about my favorites:

First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from church potlucks to barbecues, game nights to Thanksgiving dinner. However, fair warning, these slow cookers run crazy hot. Low is closer to a boil than a simmer, the warm setting actually simmers. So trust me when I say HIGH is high.

My everyday slow cooker is this 8-quart Crockpot. It’s my go-to appliance for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, actually cooks more slowly than a half-full 8-quart cooker?

For just cooking a few pounds of chicken to shred for enchiladas or other smaller recipes, this 3-quart version is perfect.

Thanksgiving has become a breeze since I have mastered how to h

Lemon Cake with Lemon Cream Cheese Frosting

This lemon cake with lemon cream cheese frosting has a soft crumb and is packed with delicious lemon flavor. The cream cheese frosting is sweet and tangy, making it the perfect pairing for the lemon cake!

Easy Lemon Cake Recipe (From Scratch!)

I absolutely love lemon desserts. Lemon tastes bright and sunshine-y, and I think the slight tang is so delicious in cakes and cupcakes.

So today I’m sharing this lemon cake with lemon cream cheese frosting. It’s a moist lemon cake made in a 9×13-inch pan that’s frosted with a tangy lemon cream cheese frosting. It’s an easy lemon cake recipe, and it takes much less effort than making lemon cupcakes or a lemon layer cake.

What I loved so much about this homemade lemon cake recipe is that the lemon flavor tastes bright and fresh, without being tart or bitter. It’s deliciously sunny, and flavorful without being overpowering. If you love lemon desserts, this lemon cake with lemon cream cheese frosting is the perfect recipe for you.

I hope you enjoy it as much as we did!

What’s Needed to Make Homemade Lemon Cake?

To make the lemon cake from scratch, you’ll need:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla extract
• Sour cream
• Buttermilk
• Lemon juice and zest

And to make the lemon frosting, you’ll need:

• Unsalted butter
• Cream cheese
• Powdered sugar
• Lemon juice
• Salt
• Milk

You can find the measurement for each ingredient in the recipe card at the end of the post.

How to Make Lemon Cake with Lemon Frosting

This homemade lemon cake with lemon cream cheese frosting is a cinch to make! Here are the basic steps to mastering this recipe:

1. Prep: Preheat the oven and grease a 9×13 pan.
2. Dry Ingredients: Sift or whisk together all the dry ingredients in a medium bowl (flour, baking powder, baking soda and salt).
3. Rub: In a small bowl, combine the sugar with the lemon zest and rub the sugar and zest together with your fingers. This activates the oils in the zest creating bigger and bolder flavor.
4. Wet Ingredients: In a large bowl with an electric mixer (or in the bowl of a stand mixer using the paddle attachment), beat together the sugar and lemon zest mixture with the butter until light and fluffy. Beat in the eggs and vanilla until combined.
5. Stir: Turn the mixer to low speed and add the sour cream, lemon juice and buttermilk and mix until combined.
6. Combine: Slowly add in the dry ingredients and mix until a few streaks of flour remain.
7. Bake: Pour the cake batter into the prepared baking dish and bake as

Welcome to the weekend, my friends! It’s been a gorgeous week for walking outdoors here in Ohio, despite a couple of tornado warnings – those were a first for this desert girl! I’m grateful that we didn’t have any property damage near our home and we’re praying for all of the families in Logan County who suffered so much loss. 

My mom has been visiting this week and we’ve enjoyed the time with her. She’s headed home today, and just in time to keep our house from feeling too empty, my brother and his fiance arrived last night to spend next week with us. (Have I mentioned how much I love having friends and family visit??)

ON THE BLOGS THIS WEEK:  Do you like Reuben sandwiches? If so, you might go a little bit crazy over these corned beef sliders – my family sure did!

Corned beef dip is a creamy, cheesy, slightly tangy dip generously filled with chunks of corned beef along with a bit of sauerkraut and caraway to give it that unmistakable Reuben sandwich flavor.

Hearty meatballs, sweet pineapple, and colorful bell peppers are tossed with your favorite barbecue sauce and simmered in the slow cooker to make these sweet and sour meatballs that the whole family craves.

Gently sauteed in maple syrup and butter these maple glazed carrots are a side dish that disappears fast every time I make it.

Crispy cauliflower, toasted bread crumbs, and nutty, savory parmesan are wonderful together in this scrumptious side. This roasted garlic parmesan cauliflower is snackable right off the pan.

Bursting with the sweet tang of blueberries in every bite, blueberry compote is one of my favorite ways to top a serving of crepes, a no-bake cheesecake, or a bowl of ice cream.

Rum raisin ice cream is full of rum-soaked raisins mixed in custardy vanilla ice cream with a hint of rum. This recipe is a little bit old school and a whole lot of creamy delicious.

What I’m CRAVING: These California roll sushi bowls look so good! They’ve been stuck in my head for a couple of days now. 

My FAVORITE THING this week is this water bottle. Here’s the deal. We own a lot of water bottles. If there’s an addiction to trying new water bottles, I may have it. However, I’m obsessed with this water bottle. I’ve been trying to up my water drinking game and thi

Weekly Menu Plan – Mar. 18 to Mar. 24

We are gearing up for Easter so the menu plan next week features an Easter teaser! We also have our new fish tacos on the menu and an easy slow cooker meal for Sunday dinner! It’s a winning menu for the week!

Monday: Bacon BBQ Chicken

Tuesday: Fish Tacos

Wednesday: Brown Sugar Ham

Thursday: Chicken Lettuce Wraps

Friday: Buttermilk Pancakes

Saturday: Leftovers

Sunday: Slow Cooker Beef Brisket

READ: Weekly Menu Plan – Mar. 18 to Mar. 24