The Great Food Blogger Cookie Swap: Peanut Butter Crumble Cookies

The idea for these cookies has been rolling around in my head for a few months now. It all started when I was making Peanut Butter No Bake Cookies for my Ham Boys and the Leverett Kids one day when I was babysitting them this past summer. I sort of cooked them (the cookies, not the kids. ūüôā !) a little longer than I should have and they started setting up in the pan. OOPS! I went ahead and spooned the mixture out on the parchment paper but they turned into crumbles. Then I thought to myself “Self, I’d bet these little crumbles would be good in another cookie batter!”

Then I saw this notice on Facebook that there was gonna be a Great Food Blogger Cookie Swap. By sharing cookies with three other bloggers and receiving cookies from three other bloggers. (SCORE, cause y’all know I ‚̧ Cookies!) I could share a blog post with y’all and a bunch of other people, because that’s what happens when a bunch of bloggers get together. (Score again! Because word of mouth advertising is the best,) and help out the good folks at COOKIES FOR KIDS’ CANCER. (Score again! But for the grace of God go I, Thank You God for healthy kids, grandkids, nieces and nephews.) So, again that little voice inside my head says to me. “Self, I’d bet those little crumbles would be good in those cookies you’re gonna share with those three other bloggers and who knows everyone else might like them too!”

So, I started trying to figure out how to incorporate those little crumbles into a cookie and what if anything else to put into that cookie. I searched recipes (Thank you Pinterest) and decided to make what I dubbed to be Peanut Butter Crumble Cookies. It is a recipe that I adapted very slightly from a recipe written by Michelle @ Flavor Mosaic. I liked that she added hot water with the baking soda to make the cookies thick and chewy. I also liked that she added cream of tartar to give the crackled appearance on top. My version turned out really tasty although for some reason I didn’t achieve the thick and chewy thing so much. But they passed the Cowboy and the Ham boys taste test, so I was pleased.


Now to tell you a little bit about the cookies that we have been blessed with at Our House from the three other bloggers:

The first box I received on Wednesday, November 20th, from Kelly at, were these salty and sweet

Brown Butter Salted Caramel Cookies.

Kelly's Cookies

They were delightful, like the squeal that emitted from my mouth when I first got the box. (You are never too old to squeal with delight, especially if you’re a girlie girl.) Kelly is a Physician/Blogger who just relocated to San Francisco with her husband Pat and their fur baby, Maddie from Madison, WI. They (Kelly and Pat) are honeymooning in Morocco, Spain as I write and I can’t wait to see pictures from that wonderful experience.

The second box I received Friday, November 22, from Heather at There was another squeal of delight when I discovered the homemade biscotti that were tucked away in a pretty red and green box. They were perfect with our morning coffee and so much better than the store bought Biscotti I’ve tried in the past. The Cowboy had never had Biscotti and has requested that I make some as soon as Heather posts¬†the recipe for her

Chocolate Dipped Caramel Biscotti

Heather's Cookies

Heather is a newlywed as well who lives in Virginia with her Air Force husband Graham. Thank you both for your service to our country! When Graham isn’t deployed he and Heather travel around to different locations in the U.S. and Heather shares about their travels on her blog.

The third and final box came all the way from Honolulu, Hawaii. (Insert more squeals of delight here!) They were baked by Renee @ Renee is a former English teacher living in paradise who blogs about how live on $20 a day. Her box contained

Caramel Stuffed Apple Cider Cookies

Renee's Cookies

These cookies tasted like a Fall day at the fair¬†somewhere in the Midwest rather than¬†somewhere on a Hawaiian¬†island, but¬†we loved the caramel apple gooeyness just the same. I found it a bit ironic that all the cookies contained caramel, but presented in very different ways. I was in COOKIE heaven. I had such fun eating the cookies while sipping a hot cup of coffee and getting on line to learn more about the ladie’s who sent them. I hope you’ll go on by and check out their wonderful¬†blogs.

I’m already looking forward to participating in The Great Food Blogger Cookie Swap next year. In the meantime I hope you’ll try my recipes and¬†these printable recipe cards for the Peanut Butter Crumble Cookies and for Peanut Butter No Bake Cookies.


Peanut Butter Crumble Cookies

Peanut Butter NO-Bake Cookie Recipe Card


Chocolate Tres Leches Poke Cake

Chocolate Cake
I’m taking the lead from my friend Brandie over at The Country Cook and I’m gonna try a new “Poke Cake”. Brandie is the Poke Cake Queen.
My Cowboy loves her Banana Pudding Poke Cake, I made a sugar-free version for him. Her Oreo Puddin’ Poke Cake¬†was a huge hit at our church’s Eatin’ Meetin’ here while back and I made her Boston Cream Poke Cake¬†for dessert on Mother’s Day, since my¬†Sis-in-Law¬†cooked, (her famous¬†spaghetti with meatballs which is¬†slap your mama¬†good, I’m Just Sayin’) dessert was the least I could do.

Anyhow I love me some “Poke Cake”¬†so when¬†I happened upon this Chocolate Tres¬†Leches Cake over at Kraft Foods I decided to take a “Poke” (pun intended)¬†at makin’ it and it turned out great. I hope you’ll try it soon.
This Post is Linked to Brandie’s Weekly Weekend Potluck Linky Party!

‚̧ Kim

Chocolate Tres Leches Cake
Chocolate Tres Leches Poke Cake
1 pkg. (2-layer size) white cake mix
(plus ingredients to make cake, usually water, oil and eggs.)
3 oz. semi-sweet chocolate chips, melted*-that’s about 6 T. of chips
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1/2 C. sour cream
1 C. thawed whipped topping

Prepare cake batter and bake in 13X9-inch pan as directed on package.¬†Cool cake in pan 10 min.¬†Poke cake with a fork or a straw, at about 1/2-inch intervals, making sure that the holes are big enough to allow the milk mixture to get down in the cake really good. (I used the handle end of my wooden spoon and it didn’t turn out so pretty and it was a little soppy on the bottom.)

Melt the chocolate chips in the microwave*; set aside. Mix the milks and sour cream in a large bowl until smooth. Add the melted chocolate; mix well. Pour over cake, re-piercing cake if necessary until milk mixture is absorbed. Refrigerate 1 hour. Frost cake with whipped topping. Keep refrigerated
*How to melt chocolate chips in the microwave:
Place the desired amount of chocolate chips in a microwave-safe bowl and place in the microwave. Set microwave to 50% power for 1 minute. Chocolate burns easily and must always be melted using low heat. Stir the chocolate chips after one minute and return to the microwave and continue at 15 second intervals up to 1 minute, until the chips are slightly more than half melted. Stirring after each interval. Any leftover un-melted chips will be melted by residual heat.

Read more:


source: Kraft Recipes