Hot Buttered Rum Cookies are the happy result of what can I do with the extra buttered rum batter I don’t want to freeze?

Butter and brown sugar are the base of pretty much all of my favorite cookies. So with some leftover buttered rum batter hiding in my refrigerator I couldn’t let it go to waste.

Mixing in some egg, a little flour, and baking soda I had a rich delicious, soft, gingersnap-like cookie on my hands that disappeared almost before they could cool on the pan.

Hot Buttered Rum Cookies

The cinnamon, nutmeg, clove, and cardamom are such a fragrant and flavorful combination combined with butter and brown sugar. These cookies tasted so much like my favorite holiday drink that I would have sworn there was rum in them. But not a drop was used.

After the first batch, I thought maybe I had a happy accident on my hands. It happens. So I mixed up another batch of Hot Buttered Rum batter and made the cookies again.

It was not an accident. Delicious rich, toffee, and spice flavors in a crispy yet chewy cookie. This time I snapped some photos before they disappeared.

One of my favorite things about this recipe is you can make a small batch quick and easily. You are pulling warm tasty cookies out of your oven in no time at all.

If you prefer a Gluten-Free cookie I did test that for you and simply substituted the all-purpose flour for a combination of brown rice and almond flour. It works great.

Hot Buttered Rum Cookie Ingredients

• hot buttered rum mix
• egg yolk
• vanilla or rum extract
• all-purpose flour
• baking soda
• kosher salt

Chocolate Peanut Butter Chip Cookies

Chocolate peanut butter chip cookies are the impeccable combination of two of the world’s best foods (imho)! These cookies are thick, chewy and irresistible!

It’s time for chocolate and peanut butter to dance again! One of my favorite dessert combinations ever. It’s sweet, it’s salty, it’s perfection every time!

Have you tried our peanut butter blossoms? It’s pretty much these cookies but in reverse. Sometimes two things just belong together, like Cade and I! He’s the chocolate to my peanut butter! And speaking of pb and chocolate, our peanut butter bars are a MUST!

Ok, I’m getting all distracted! Back to these cookies…they are tender and so chocolatey! With those little morsels of peanut butter loaded inside, these cookies are absolute bliss.

What Ingredients Do I Need for Chocolate Peanut Butter Chip Cookies?

This recipe is going to look very familiar. It’s the same as our chocolate chip chocolate cookies just with peanut butter chips instead. I would say the only ingredient that might be unexpected is the Devil’s Food Pudding which I’ve written a whole section about below. Here is what you will need:

• Butter
• Eggs
• Sugar
• Brown Sugar
• Vanilla
• Flour
• Salt
• Baking Soda
• Cocoa
• Devil’s Food Pudding (see section below)
• Peanut Butter Chips (3 10oz bags)

Head down to the recipe card below for all the exact measurements.

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You only need a handful of ingredients to make these chewy, chocolate and peanut butter filled Peanut Butter Cookie Cups!

Inspired by everyone’s favorite old-fashioned peanut butter cookies, these very simple to make four-ingredient peanut butter cookies are a kid and adult favorite whether you choose to make them with or without the added chocolate.

Peanut Butter Cookie Cups

Made in a mini muffin tin, the small peanut butter cups are the perfect size to hold a peanut butter cup. Press the chocolates into the warm cookies right out of the oven.

I recommend having all the chocolates unwrapped and ready to go when you pull the cookie cups from the oven. Set them on top and press them into the cookies with the back of a spoon to avoid getting chocolate all over your fingers.

The chocolate will melt and then firm up again if the house is cool. When making these in the summer, I like to tuck them into the fridge for an hour or so to speed up the process.

If you choose to make these cookies without the peanut butter cups, the larger cookie cups will sink a bit (you want this to happen!) and create a rich, gooey perfect base for a peanut butter cookie ice cream sundae.

Seriously, what’s not to love about a warm gooey peanut butter cookie, topped with cold ice cream, drizzled with hot fudge or chocolate sauce??

Four Ingredient Peanut Butter Cookies

Seriously, you only need four ingredients to make these cookies.

• creamy peanut butter
• eggs
• light brown sugar
• baking powder

Made in a regular size muffin tin, this recipe will make 6 cookie cups that are the perfect siz

Chewy, thick, Peanut Butter Oatmeal Cookies with chocolate chips are a treat that we’ve enjoyed for a lot of years now.

Oatmeal Peanut Butter Cookies

It is no secret that I keep a full cookie jar. I have a house full of boys constantly on the prowl for a snack. I also stash lots of cookies and cookie dough ready to be baked in the freezer to avoid running out.

Oatmeal cookies are such a versatile classic. The nuttiness of the oatmeal and sweet chocolate hit the spot when the mid-afternoon munchies come on. These cookies help fill the gap when dinnertime gets stretched later during the summer.

If you find yourself out of quick oats when making these cookies you can use regular rolled oats. They are fairly interchangeable when baking. The rolled oats will result in a slightly heartier cookie and may take longer to bake.

I like to consider oatmeal cookies breakfast. I mean it is basically a bowl of oatmeal and when peanut butter is added there is your protein. Breakfast, who would argue with that logic?

Peanut Butter Oatmeal Cookies

This recipe multiplies beautifully. I frequently triple it in order to have plenty of cookies to stash in the freezer or to make more Ice Cream Cookie Sandwiches.

When multiplying the recipe, take care not to allow the dough to warm too much. I find it’s helpful to tuck the cookie dough in the fridge between batches. This results in thicker, prettier cookies every time. 

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White Chocolate Raspberry Cookies

Giant chewy white chocolate raspberry cookies that melt in your mouth and are so indulgent, you’ll feel like you’re cheating on your boyfriend, the giant chocolate chip cookie.

Ok, so our daughter is crazy obsessed with the raspberry white chocolate cookies at Goodly here in Utah, but each location is just far enough away from us that we don’t get them very often. So, for over two years I’ve been bouncing around different versions of the cookie but they never hit the mark. Too fat, too thin, too wet, etc. and then I tried freeze dried raspberries. It was allllll over! They pack so much raspberry flavor, and I mean like fresh-off-the-bush raspberry, but without the added moisture.

Trick number two? I subbed a little cream cheese in there and oh man, they were so good!

Final tip? Chop up white chocolate bars vs chips, they melt down all creamy and wonderful while the chips tend to dry out and brown anywhere that’s exposed to the oven heat.

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