Based on the number of dessert recipes on my blog, you’ve probably guessed that the Dekkers have quite the “sweet tooth”!
Yes, we eat lots of dessert 🙂
I’m always looking for quick dessert recipes that I can make with simple ingredients I have on hand {because I hate running to the store for one ingredient}.
Well, a few weeks ago, I was in the mood for chocolate… lots of chocolate… and I had a package of Double Chocolate Chunk cookie mix in our pantry. However, I started to wonder if I could do something else with it, besides just make “boring” cookies again.
Since Dave loves the chocolate/peanut butter combination more than any sweet food around, I figured I’d try mixing the two — you can’t really go wrong adding peanut butter to double chocolate chunk cookies!
The results? Amazing!
It took me less than 1 hour (total) to make this dessert and that time was broken up into smaller chunks throughout the day as I had time. Plus, you can easily make this a day (or 2) ahead of time if you need it for a party.
Recipe for Double Chocolate Peanut Butter Dessert:
Crust Ingredients:
- 1 bag double chocolate chunk cookie mix
- oil and eggs called for on the cookie mix
- 1 8 oz. package cream cheese
- 1/4 c. sugar
- 1 8 oz. container frozen whipped topping (thawed)
- 1/2 bag mini Resse’s Peanut Butter Cups; chopped
- 1/4 c. creamy peanut butter (I used a JIF to-go packet which was the perfect size)
- 1/4 c. milk
- 2 T. sugar
- Chocolate syrup
- 1 c. roasted peanuts; chopped
Notice my “helper” also seems to like chocolate… or maybe she just likes the crinkly bag!
Directions
Start by mixing the cookie mix, oil, and eggs in a bowl. Press that mixture into the bottom of an ungreased 9″ x 13″ baking pan.
Bake at 350*F for 12-15 minutes — set aside and let cool completely.
Use the same bowl and beat the cream cheese and 1/4 c. sugar together. Fold in the whipped topping and the chopped candy.
Spread filling mixture over cooled cookie crust.
Using the same bowl (yes, I hate washing dishes) whisk peanut butter, milk, and sugar together — it takes a bit, but the milk will mix with the peanut butter.
Microwave this mixture on high for 30-45 seconds and then pour/spread a thin coat over the filling.
Sprinkle with chopped peanuts.
Top it off with a generous drizzle of chocolate syrup… and refrigerate.
This dessert is just the right amount of sweet and salty; creamy and crunchy; ooey and gooey.
And doesn’t it LOOK fabulous!
FREEZER INSTRUCTIONS:
You can freeze this dessert and make it more of an “ice-cream” dessert, but the cookie crust is a little harder to cut once it’s frozen. I suggest cutting it before you freeze it, and then let it sit out for at least 15 minutes before you serve it.
And just so you know how amazingly delicious this recipe is… I’ve already made it 3 times in 3 weeks!
What’s your favorite quick dessert?
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Rashell Stilwell says
I made this as a last minute idea for a potluck. Hubby now calls it the cookie thing and said it is a keeper. My Wal-mart didn’t have the double chocolate chunk so I went with the walnut chocolate chip instead.
Debra Kapellakis says
I especially enjoyed the photo’s of your enchanted helper.
Julie says
I would like to know, how do you come up with these amazing ideas for these desserts? I realise that it is park packet mix, but you have made it into an entirely different dessert! Thanks for sharing.
Andrea says
Thanks Julie — well, let’s just say that I REALLY like dessert so I’m always willing to try mixing sweet things together. Plus, as I mentioned in the blog post, can you really go wrong with peanut butter and chocolate 🙂
Christine says
Just made these… And they’re so delicious!
Chalyse Meiklejohn says
Looks amazing!
My favorite quick dessert is death by chocolate!
You make a 9×13 pan of brownies first.
Then make a small box of Devil’s food chocolate pudding by Jello.
Then crush 6 heath bars or 6 peanut butter cups, depending on if you want toffee or peanut butter.
You also need 8 oz. Cool Whip thawed.
Then, in a trifle bowl, layers half of the pan of brownies, crumpled up (just broken pieces) followed by half of the devil’s food pudding, then half of the crushed heath or reese’s cups then half the cool whip. Repeat the layers.
Top the last layer of cool whip with any left over candy bar and drizzle with toffee syrup or chocolate syrup.
Chill for 2 hours and serve! You scoop it out like a casserole almost… just serve piles of the yummy chocolate mess!
T.M. says
This looks fantastic!
I have a suggestion about using the same bowl. Be sure to wash it after mixing up the cookie dough, before whipping up the cream cheese mixture.
This should be done for food safety purposes, since raw eggs are being used.
Jennifer says
I will have to try this! I have tried your pasta bake and we tried the chicken packets last night. We will be making the chicken packets again-they were really good!