Preheat the oven to 350 degrees. Measure out and combine the dry ingredients in a bowl and set aside. Cream together the butter and sugars until mixed. Add in the egg, vanilla, honey and peanut butter. Blend until smooth. Add in the dry ingredients and mix well. The batter is so thick that you’ll know it’s mixed well when your arm starts to hurt! Using generous rounded tablespoonfuls, place the dough into roughly circular shapes on a baking tray. (You should get 12 exactly.) Bake for 10-12 minutes.
Line a cookie sheet with parchment paper, set aside.
In a large microwave-safe bowl melt together the peanut butter and honey, this should take roughly 1 minute. Add the vanilla and whisk until evenly combined and smooth.
Next add the oat flour and salt and mix until a sticky dough is formed. (If your dough is too wet or dry add in more oat flour or more milk until you get stoppable dough)
Using a cookie scoop or a tablespoon measure scoop 2 tablespoons of the dough into your hand and roll into a ball. Gently press the ball of dough between your palms to form a flat disc about 1/2 inch thick.
Place the cookie onto the lined cookie sheet and repeat the process until all of the dough has been used.
Using a fork press into the top of the cookie to form that classic peanut butter crosshatch pattern.
Place in the fridge to set for 10-20 minutes while preparing the chocolate.
In a medium microwave-safe bowl melt the chocolate in 30-second increments until fully melted, this should take 1 1/2 to 2 minutes.
Once the cookies have set, dip 1/2 of each in the melted chocolate then return to the lined baking sheet to allow the chocolate to set. Once the chocolate has set enjoy!
These can be kept covered and stored in the fridge for up to 10 days.
Make the base: In a medium mixing bowl, use an electric mixer to combine peanut butter and sugar until smooth. Add milk and mix on low until sugar is dissolved- a full two minutes. You don’t want to be tasting crunches of sugar in your ice cream, so give it a chance to dissolve. Mix in heavy cream and vanilla and beat until well combined and smooth.
Process the ice cream: Turn on your ice cream machine, pour the base in the freezer bowl, and let mix until thickened, about 25 to 30 minutes. A couple of minutes before you’re ready stop the mixing, add in the chopped peanut butter cups. The ice cream will be a soft-serve consistency. You can eat it right away, or freeze to eat later. If you freeze it for later, it will be more ice-cream-scoopable. Let it sit out for a few minutes before you try to scoop it.
2-1/4 cups all-purpose flour2 teaspoons baking soda
1/4 teaspoon salt
1 package (11 ounces) peanut butter and milk chocolate chips
In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips.
Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.
Preheat oven to 350º F and grease a 10” oven-safe skillet with cooking spray. In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl using a hand mixer, cream butter and sugars. Add eggs, peanut butter, and vanilla and beat until smooth. Add dry ingredients and beat until completely combined, then fold in REESE’S Peanut Butter Chips. Transfer dough to prepared skillet.
In a medium bowl, combine marshmallow creme and water and microwave on high for 10 seconds. Pour marshmallow creme mixture in a spiral on cookie dough and use a butter knife to swirl into dough.
Bake until cookie is golden and a toothpick inserted in the center comes out clean, 40 minutes. Let cool 10 minutes, then serve.