Peanut Butter Filled Chocolate Cookies!

Peanut Butter Filled Chocolate Cookies


My husband loves peanut butter and chocolate! My kids love chocolate and peanut butter sandwiches, they don’t tend to each much chocolate and peanut butter, until now!

The past treats I’ve made are filled with peanuts and chocolate and the kids don’t tend to like nuts, especially little Donavan. So I found a peanut butter cookie recipe with peanut butter filling inside. I decide to combine our love of chocolate with the peanut butter filling.

So I dug up my never fail chocolate cookie that is typically used with mini peanut butter cups, the dough is rolled in crushed peanuts and then drizzled with melted peanut butter chips. Knowing the kids don’t like the crushed nuts and one of them doesn’t like the peanut butter cups…why not fill this great (not too sweet) chocolate cookie dough recipe and stuff it with peanut butter! Voila! Peanut Butter Filled Chocolate Cookies!

Easy Peanut Butter Filling

And the great thing about this recipe is it didn’t take me too long to pull together. The hardest part was making the peanut butter centers, very sticky as you can imagine, but once frozen worked great and was a breeze. I had 3 dozen cookies in under an hour!

The kids checked-in, while Brad and I caught up discussing the events of the day and the challenges of tomorrow! And did I mention, the kids checked-in, about 150 times during the process wanting a sweet bite after our dinner!

So if you’re looking for an easy and scrumptious bake any day of the week, mark this as your go too recipe, the results won’t stick around long!

Enjoy the Bake!


Peanut Butter Filled Chocolate Cookies!

Easy Peanut Butter Filling

1 cup of peanut butter

1/3 cup of powdered sugar

1/4 tsp of salt

Combine completely and then form into 1 inch balls on cookie sheet with wax paper. Place in freezer while making cookie dough.


1 cup semi-sweet chocolate chips

2 squares (1 oz each) unsweetened baking chocolate

1 cup sugar

1/2 cup vegetable shortening

2 eggs

1 tsp salt

1 tsp vanilla

1 3/4 cup flour

1/2 tsp baking soda

Heat oven to 350 degrees

Combine chocolate chips and chocolate squares in microwave safe bowl and melt slowly at 50% power for about 2 minutes 30 seconds with 30 second intervals stirring your chocolate. Be careful not to burn. Cool slightly.

Combine your flour, salt and baking soda and set aside.

Combine sugar and shortening. Mix until crumbly. Add eggs one at at time, then vanilla. Mix well. Stir in vanilla.

On slow speed, slowly add your melted chocolate. Once fully combined with the sugar and egg mixture, add in your flour mixture and mix until blended.

Take a large tablespoon of dough, and roll out on a clean surface. Take your peanut butter frozen balls and place in the center and carefully wrap the cookie dough around the frozen ball. Pinch off excess. I measure my dough to 2.5 oz per cookie for consistency.

Place on cookie sheet, ad a salted nut on top for decoration and bake for 12 minutes. Don’t over bake. Let sit for 2 minutes and then place on cooling rack.

Enjoy warm or cooled. Be sure to have a ice cold glass of milk near by, you’ll need it! Delicious.

Peanut Butter Filled Chocolate Cookies Nutrition Facts
Servings: 36
Amount per serving
Calories 162
% Daily Value*
Total Fat 9.4g 12%
Saturated Fat 3.3g 17%
Cholesterol 9mg 3%
Sodium 135mg 6%
Total Carbohydrate 17.7g 6%
Dietary Fiber 0.9g 3%
Total Sugars 11g
Protein 3.4g
Vitamin D 1mcg 4%
Calcium 4mg 0%
Iron 1mg 8%
Potassium 70mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by

Lemon Drop Sugar Cookies

Lemon Drop Sugar Cookies

I recently asked members of my Private Facebook Group on Trace Bakes for their favorite cookie recipe and the reason they love this cookie so much, it was great to get some wonderful responses that I had to try!

This recipe was submitted by John and he loves them! Thanks John for the inspiration bake!

The recipe is from the 1963 Betty Crocker’s COOK BOOK. He substituted the vanilla extract with pure lemon extract. I used self-rising flour, after my heavy baking weekend, that’s all I had anyhow. And, I substituted the vegetable oil with 1/2 cup of organic coconut oil. Super easy to make and I decided to take it one step further!
Image may contain: text
1963 Betty Crocker Cook Book Recipe
I decided that they needed just a bit more sweet and I make a lemon flavored Royal Icing. Just the trick to add a bit more of a sugar kick, but not too sweet like a buttercream would be. I added lemon extract and yellow food coloring.
The boys in the house mostly eat chocolate and peanut butter, they don’t like the orange cookies, sorry Aunt Linda, but once they had a bite of these yummy lemon cookies, they were gone faster than I could ice them!
Now, I have to get back to an art project and math presentation board that is due tomorrow, wish me, I mean Nicholas, luck on these projects for school.
Enjoy the bake!
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For February, I’m hosting a baking challenge. Be sure to tune into FACEBOOK LIVE EVENT February 1 at 3 pm on Trace Bakes Facebook Page for details where I’ll uncover February’s Baking Challenge!

Classic with a Twist

I had a great day with work related activities, planned a luncheon for a local American Marketing Association and then a great meeting with a client. On my way home across Tampa Bay (about 30 minutes) I had planned to bake a recipe submitted on our Facebook page from John R. Clark, Lemon Sugar Drop Cookies, super excited.

After I picked up the kids and got home to start preparing dinner making a delicious array of food offerings because our kids don’t eat anything, ugh. I feel like short-order cook sometimes, but I digress…after dinner I asked the family what they wanted, they exclaimed Chocolate Chip! The staple in our family, but they didn’t wan any old Chocolate Chip cookie, they wanted a hearty and chunky Chocolate Chip cookie. I said okay, in order to do that, we’ll have to alter just a bit the my standard recipe, which are a bit on the thin side.

Chunky Chocolate Chip

So, knowing brown sugar will hold up better than a 50/50 split of brown and white sugar in my traditional recipe, I used 100% all brown sugar. I added a bit more flour and reduced my soda from 2 tsp to 1 tsp. Worked like a charm. But I didn’t stop there.

This morning, I made a pan of bacon. Donavan, who loves bacon, didn’t eat too much this morning, so I saved it in the fridge before I was off running around Tampa Bay today. BTW…a big thank you to my neighbor Cindy for picking up our dog Bentley from the groomers today, classic double-booking and waiting too late to cancel/change his appointment.


Anyhow, I thought, I love salty and sweet, and what would be better than crushed up bacon bits in a chocolate chip cookie! I’m in a fun experimenting mode anyhow, why not? So I used my handy Pampered Chef Food Chopper and chopped up 3 slices of bacon into little bits. (I love this chopper, it’s handy for anything 1 cup or under.)  Mixed the bits, about 2 tbs into about 2 cups of cookie batter. Then after placing 2.0 ounces of cookie dough on the baking sheet, I sprinkled bacon bits on top and a little sea salt! While this isn’t the healthiest cookie, I laughed as I made them. Will have to work it out in the early morning!

After baking and cooling for about 30-40 minutes, I couldn’t wait any longer. The kids gobbled the “regular” cookies and exclaimed as they drank down their cold milk, “these are the best chocolate chip cookies you ever made” and “these cookies are so chunky!” For me, the bacon cookies were fantastic, salty and a bit of crunch every so often, and then I thought maybe the bacon didn’t add anything. I tried a regular cookie and I was sold, the bacon cuts the sweet dramatically and I could taste a big difference eating the regular and bacon cookie side by side.

Trace’s Bacon Chocolate Chip

So I’ve learned, try something if you think it might be a good idea, you never know if it will work out or not! My next bake, Lemon Sugar drop cookies, I promise John, I’ll get to them, can’t wait!  Enjoy the bake!


Chunky Chocolate Chip Cookies

2 1/2 cups of all-purpose flour, plus 1 tbs of flour

1 tsp baking soda

1/2 tsp of popcorn salt

1/2 cup butter at room temperature

1/2 cup shortening

1 1/2 cup of firmly packed brown sugar

2 tsp vanilla

2 large eggs

1 twelve ounce package of semi-sweet chocolate chips

Optional: Chopped Bacon Bits

Mix dry ingredients and set aside. Beat butter and shortening until smooth, add brown sugar, mix until well combined, add vanilla and one egg at a time. Add large spoonfuls of flour to mixer until all completely combined.

Hand stir in chocolate chips (and bacon) until full incorporated.

Baked 2.0 ounces of cookie dough 2″ apart for 10 minutes in a 375 degree oven.

Don’t forget to use sea salt on top if you like your cookies salty like I do!

Cook for five minutes and transfer to cooling racks.


Chunky Chocolate Cookies with Bacon Bits Nutrition Facts
Servings: 36
Amount per serving
Calories 174
% Daily Value*
Total Fat 9.6g 12%
Saturated Fat 4.6g 23%
Cholesterol 21mg 7%
Sodium 123mg 5%
Total Carbohydrate 18.9g 7%
Dietary Fiber 0.2g 1%
Total Sugars 10.9g
Protein 3.1g
Vitamin D 1mcg 5%
Calcium 9mg 1%
Iron 1mg 4%
Potassium 40mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by 


Aunt Linda’s Orange Cookies

IMG_0068I recently asked the Trace Bakes private group on FACEBOOK; What is your favorite cookie and why?  I’d like to share my answer to the question on my blog.

For me, a favorite is not only something that tastes fantastic, but is something that triggers an emotional response as well. A flavor that just takes you back to a happy place; back in time that you can forever remember as something truly yours. For me, it’s Aunt Linda’s Orange Cookies.

My Great Grandmother Boerger made orange cookies from what I’ve been told, as I was very young when she passed away. (And I have the recipe too.) My understanding is Aunt Linda carried on her tradition (her grandmother) to family get togethers. But I do like her recipe over great grandmother’s. The cookie itself isn’t over sweet and it helps to balance the orange icing. It’s easy to make and it just a fun recipe to bake.

When baking these cookies, I remember sitting in the back seat of my mom and step-dad’s Rambler, probably not buckle up, because we didn’t do that back then, but maybe?? Anyhow, headed to Granny and Grandpa’s house for Christmas Eve dinner and celebration. With not a care in the world about anything but wondering what I would open up under the tree, we would arrive anxiously awaiting the festivities of opening presents. But first, we must eat!

And eat we did, yummy ham, turkey, all of the fixings and of course desserts! But what I remember most about all of the food was Orange Cookies. I’m not sure if Aunt Linda made them at that time, but I do remember enjoying them with my brother Rick…so soft, sweet and delicious. The type of cookie that you can’t eat just one!

Today, I adore these cookies. It takes me back to a simpler time and makes me smile as I labor over creating the creamy batter that turns into pure baking heaven. Then while icing the cookies, I think of how much time I was so fortunate to have with my Aunt Linda and Uncle Dan. Always welcomed, for me, it was great place to “hang out” and be myself!

So for me, this cookie is a representation of family and love, while not necessarily ever spoken, I felt loved by my family and today I still feel that love when I make these cookies. So this is why it makes these my favorite cookie (right next to my mom’s Snickerdoodles)!  Below is the recipe, and I added my own little touch to make them extra flavorful and soft.  Enjoy the bake!


Aunt Linda’s Orange Cookies

1 cup margarine

2 eggs

2 cups sugar

1 cup sour cream

Grate orange peel and juice from one orange – about 1/4 cup of juice

1/2 tsp orange extract

4 cups of flour, plus 2 tbs

1 tsp baking powder

1 tsp baking soda

Beat together butter, eggs, sugar, sour cream, zest, orange juice and orange extract until well combine. Add flour mixture two large heaping serving spoonfuls until fully mixed into wet mixture, making for a lovely silky batter.

Bake at 350 degrees for 11-12 minutes.

After completely cooling, ice.

Orange Buttercream Icing

1 lb of powdered sugar

1/4 lb of margarine

Grate orange peel and juice from one orange – about 1/4 cup of juice

Beat margin until smooth, add juice and zest and slowly mix in powdered sugar until smooth icing.

Orange Cookies with Icing – Nutrition Facts
Servings: 42
Amount per serving
Calories 196
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1.9g 9%
Cholesterol 10mg 3%
Sodium 113mg 5%
Total Carbohydrate 30.1g 11%
Dietary Fiber 0.4g 1%
Total Sugars 20.5g
Protein 1.8g
Vitamin D 1mcg 4%
Calcium 18mg 1%
Iron 1mg 3%
Potassium 45mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by

Morning Breakfast Bake

I’m sorry, but my fingers just couldn’t stop themselves…I had to eat two of the biscuits…THEY ARE DELICIOUS” as Donavan screamed at me! I laughed out loud and thanked him.  Hearing all the commotion, Nicholas came running out of his den of video games (his room) and came into the room exclaiming “They are great!”

Last night was so much fun, Donavan (aka D) won his soccer match 9-2, with D making 2 scores in the game. The whole team was on fire, communicating, it was great to watch the growth of the entire team.  Then we went and had a great salad and soup to fight off the chill in the air (chill for Florida standards), with both boys getting hot cocoa, as we sat and discussed the highlights of the game.

After getting to bed fairly early after a couple episodes of The Crown, our new favorite binge watch, I woke early this morning and I wanted to create a morning breakfast bake for the fam before I headed off to the gym for my daily workout. I had only an hour, and the one thing everyone in the household loves is cinnamon rolls. Not enough time to make classic cinnamon rolls, but I did have Hersey Cinnamon Chips. So I got to experimenting.

First off, I had no eggs, so needed to find something that would work as a cinnamon roll. Then I thought biscuits! “I don’t need eggs for those,” I thought and got to baking! Now experimenting is fun for me and started with just a basic biscuit recipe. I cut in the butter until nice and crumbs had formed before adding the cup of cinnamon chips. Then added milk and stirred completed. I rolled out the dough, cut into shapes and baked as normal. It took a few extra minutes because of the chips, but still got a decent raise out of the dough.

While baking, I wanted something sweet, like a glaze, but more decedent than just a powered sugar and milk glaze. So I created a marshmallow buttercream icing. The night before, I had made a caramel sauce and it was in the fridge. I thought together with the icing and the cinnamon chip biscuits, it would make a nice contrast in flavors, since I use a little extra salt in my caramel.

As soon as the biscuits came out of the oven, I let them sit for just about 1-2 minutes before piping on the icing so it would fun over the side. Put a dollop of caramel and it too melted nicely, covering the biscuit. To finish, I sprinkled a bit of cinnamon atop to give them a beautiful finish. Complete.

Now, here is how I knew I was up to something successful, family response.  Proud of my new experiment, I took a few photos and then I went off to the gym for my workout. Upon my return, Donavan exclaimed and rushed up to me after getting in the house, “I’m sorry, but my fingers just couldn’t stop themselves…I had to eat two of the biscuits…THEY ARE DELICIOUS” as he screamed at me! I laughed out loud and thanked him.  Hearing all the commotion, Nicholas came running out of his den of video games (his room) and came into the room exclaiming “They are great!” That’s all I needed to know this was a great experiment bake!

I will say, they tasted much better after sitting and completely cooling. Brad agreed, this is fantastic and we gobbled down one each with our eggs and coffee! Good thing I did an extra few minutes of cardio this morning.  LOL

Below is the recipes and I hope that you enjoy them as much as my kids, I will be making these again for the fam again real soon!  Enjoy your bake!

Basic Biscuits

3 cups all-purpose flour

4 tsp baking powder

1 tbs of sugar

2 tsp of plain popcorn salt

3/4 tsp cream of tartar

1 tsp of cinnamon

1 cup Hershey Cinnamon Chips

3/4 cup of butter

1 cup milk

Stir together all your dry ingredients and cut in the butter until corse crumbs. Then add in the cinnamon chips. Make a well in the center of the flour/cinnamon chip mixture. Add milk and stir until all dry ingredients are moist.

Roll out on a lightly floured surface. Make dough about 1/2″ tall and cut into shape of choice.

Bake at 450 degrees for 12-13 minutes until nice golden brown.

Marshmallow Buttercream Icing

7 oz of Marshmallow Fluff

1/2 cup of softened butter

2 cups powdered sugar

1 tsp vanilla

1 tsp of milk on reserve (I didn’t use any, but you may need based on consistency you desire)

Cream butter, add marshmallow fluff and vanilla. Mix in powered sugar in 1/4 cup increments.


3/4 cup white sugar

2 tbs water

2 tbs light corn syrup

3 tbs butter – chilled

1/2 tsp of plain popcorn salt

1/2 cup of heavy cream

Place white sugar in bottom of sauce to create an even layer. Mix together the water and corn syrup, once fully combined, pour over sugar and mix until all sugar is completely moist.  Place sauce pan over medium-high heat and don’t stir until bubbly and lightly golden brown.  Add the butter and salt and stir until all butter melts. Then add heavy cream…will bubble and stir completely to incorporate. Over medium heat stir frequently for 4 minutes until you have the caramel consistency your looking. Then to cool quickly, place in a small bowl sitting over a bowl of ice cubes. I then placed in the fridge after completely cooling to room temperature. Store up to 5 days. This is a great recipe for caramel ice cream topping!

Biscuits Nutrition Facts
Servings: 12
Amount per serving
Calories 339
% Daily Value*
Total Fat 17.6g 23%
Saturated Fat 11.6g 58%
Cholesterol 32mg 11%
Sodium 250mg 11%
Total Carbohydrate 38.9g 14%
Dietary Fiber 1g 4%
Total Sugars 14g
Protein 5.4g
Vitamin D 8mcg 40%
Calcium 133mg 10%
Iron 2mg 9%
Potassium 249mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by 


Marshmallow Buttercream Nutrition Facts
Servings: 36
Amount per serving
Calories 45
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 11.3g 4%
Dietary Fiber 0g 0%
Total Sugars 9.3g
Protein 0g
Vitamin D 0mcg 0%
Calcium 0mg 0%
Iron 0mg 0%
Potassium 0mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by 
Caramel Nutrition Facts
Servings: 72
Amount per serving
Calories 16
% Daily Value*
Total Fat 0.8g 1%
Saturated Fat 0.5g 2%
Cholesterol 2mg 1%
Sodium 19mg 1%
Total Carbohydrate 2.5g 1%
Dietary Fiber 0g 0%
Total Sugars 2.2g
Protein 0g
Vitamin D 1mcg 4%
Calcium 1mg 0%
Iron 0mg 0%
Potassium 1mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by