This post is sponsored by Land O’Lakes.

First off, I just want to say how happy I am to share with you another recipe I developed in partnership with Land O'Lakes. I love working with them year after year!

I love it when a plan comes together. These little peanut butter cookie cups were a request from Curtis a long time ago. I don't remember when but he drew a diagram of these cookie cups.

That he had as a kid and asked me a while back to try to replicate them. The diagram complete with a drawing of the frosting shows the cookie cup is concave. I thought there's no way I could replicate the concaveness of the cookie cup he had as a kid!

And look! I did it! And then, I got all next level by making a dark chocolate ganache with butter! This has been on my list to try for a long time and I'm so glad I did! It's so good!

First, start with Land O Lakes® Butter. I melt the butter in this recipe so the cookie cup is similar to a cookie but also similar to a blondie or brownie. It's lovely!

First mix the brown sugar and the egg together with an electric hand mixer.

It will look this when you're done.

Then, take the melted butter and

add it to the batter.

Mix thoroughly with the electric hand mixer.

Then, add the peanut butter.

And mix again with the hand mixer. You want to make sure the peanut butter is evenly distributed through the batter.

Then, add the flour in batches.

And fold in with a rubber spatula.

Spray a regular sized 12-cup muffin tin (I used two of them) with nonstick baking spray.

Scoop using a medium cookie scoop into the muffin tin. Bake for 10 to 12 minutes at 350 degrees F.

While the cookie cups are baking, melt butter on a small saucepan on the stove on low heat.

Prep your chocolate by chopping it up and placing into a stainless steel mixing bowl.

Watch the butter carefully, once it's melted, turn the heat up to medium. You don't want to brown the butter. Once it starts bubbling, let it continue bubbling for about 30 seconds to a minute.

Remove the butter from heat and pour into your bowl of chocolate. Don't touch the chocolate. Let it sit for at five minutes.

Then, using a rubber spatula, mix the chocolate and butter together.

It will take a few minutes, you want to make sure you mix out all of the chocolate pieces and make sure they get melted.

All done!

Allow the chocolate to sit for at least 45 minutes to set.

And then you can pipe the dark chocolate ganache into the cookie cups!

I'm so excited about how these came out and so happy that these made Curtis so happy! He took some to work to share with co-workers and I got their seal of approval.

You'll have to make them for your friends and family and wait for the smiles to show up on their faces!

For more holiday baking inspiration, check out these new recipes from Land O'Lakes!

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Peanut Butter Cookie Cups with Dark Chocolate Ganache Recipe

Ingredients

Peanut Butter Cookie Cups

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 1/4 cups packed light brown sugar
• 1 large egg beaten
• 1/2 teaspoon pure vanilla extract
• 2 Sticks 1 cup Land O Lakes® Unsalted Butter, melted
• 1/2 cup creamy peanut butter

Dark Chocolate Ganache

• 10 ounces dark chocolate chopped
• 1 Stick 1/2 cup Land O Lakes® Unsalted Butter

Instructions

Peanut Butter Cookie Cups

• Prepare two twelve-cup muffin tins by spraying with nonstick baking spray. Heat oven to 350 degrees F.
• Add flour, salt and baking soda to a medium sized mixing bowl. Mix together and set aside.
• Add brown sugar and egg to another bowl and using an electric hand mixer, cream the sugar and egg together. Add vanilla extract and continue mixing. Carefully add the melted Land O Lakes® Unsalted Butter to the bowl and mix again with the hand mixer. Add peanut butter and throughly combine with the hand mixer.
• In two batches, add the flour mixture and combine with a rubber spatula, taking care to not over mix. Scoop cookie dough into the prepared muffin tins. Bake for 13 to 14 minutes, or until a toothpick inserted in the center of a couple of cookie cups comes out with crumbs.
• Remove from the oven and place the muffin tins on a cooling rack. Allow to cool at least 15 minutes before removing.

Dark Chocolate Ganache

• Place chopped dark chocolate in a stainless steel mixing bowl.
• Add butter to a saucepan. Turn the heat to low and allow the butter to melt. Once it’s melted, turn the heat to medium. Once the butter starts bubbling, allow it to bubble for about a minute (taking care so the butter does not brown). Pour the butter mixture over the chocolate in the bowl.
• Allow the chocolate to sit for 5 minutes, without stirring. After waiting, stir with a rubber spatula until it’s thoroughly mixed together and all of the chocolate has melted. Allow it to cool completely and set, about 45 minutes.
• Then, you’re ready to pipe it. Add to a frosting bag and using a 1M tip, pipe a swirl on each cookie cup.

Disclosure: The Little Kitchen has partnered with Land O’Lakes for an exclusive endorsement of Land O Lakes® Butter . This blog post is sponsored by Land O’Lakes.

The post Peanut Butter Cookie Cups with Dark Chocolate Ganache appeared first on The Little Kitchen.

This pie, you guyssssss. It's a peanut butter mousse pie with marshmallow whipped cream and it's from my friend Andie Mitchell‘s latest book,  Eating in the Middle.

It's beyond amazing, just like her. Her book, It Was Me All Along, was released last year and was on the New York Times Bestseller list! If you haven't read it yet, you need to. You won't be able to put it down.

Let's talk about her cookbook, it's beautiful, the recipes are easy to read and make and I love the personal stories she shares along with the recipes. This is a cookbook that you need on your shelf.

Let's make this pie because I know you want to.

The pie crust is made of peanuts and pretzels, it doesn't get any better than that!

Pulse the pretzels and peanuts in the bowl of a food processor.

Add confectioner's sugar and mix.

Add melted butter and then mix.

Press into a pie plate.

First, we're going to make some whipped cream…this is what gives the mousse the airy texture.

Remove the whipped cream from your stand mixer and add the peanut butter and cream cheese.

Beat the cream cheese and peanut butter until stiff peaks form.

Add the sugar and beat until smooth.

Add the whipped cream and fold in using a rubber spatula.

You don't want to overmix and it will take some time.

Until you have no more white streaks.

Pour over the pie crust and smooth the top.

Here's a tip for measuring marshmallow fluff: spray the measuring cup with nonstick cooking spray.

And it will be easy…

to pour! First, beat the heavy cream until you have whipped cream and then add the marshmallow fluff.

This marshmallow whipped cream is simply glorious. I can't even tell you…I want to put it on everything now!

This pie…is so hard to wait for. You need to refrigerate it for at least 2 hours.

And then add chocolate shavings before serving.

And there it is…a beautiful pie…equally amazing in taste. This pie…I can't stop thinking about it and this isn't the last time I will be making it!

And the  cookbook…you guys, check it out!! Be sure to enter in the giveaway!

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Peanut Butter Mousse Pie with Marshmallow Whipped Cream Recipe

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Resting Time 2 hours hours

Ingredients

Pretzel crust

• 7 ounces salted pretzels about 4 cups
• ½ cup dry-roasted unsalted peanuts
• ¼ cup confectioners’ sugar
• 8 tablespoons 1 stick unsalted butter, melted

Peanut Butter Mousse

• 8 ounces cream cheese at room temperature
• 1 cup creamy peanut butter not natural
• ¾ cup confectioners’ sugar
• 1 ¼ cups heavy cream
• 1 teaspoon vanilla extract

Marshmallow Whipped Cream

• 1 cup heavy cream
• 1 teaspoon vanilla extract
• ¼ cup granulated sugar
• 2 cups 7-ounce jar marshmallow fluff
• 2 ounces 70% dark chocolate coarsely shaved, for topping

Instructions

For the pretzel crust:

• preheat the oven to 375°F.
• In the bowl of a

  food processor, pulse the pretzels and peanuts to fine crumbs. You may have to do this in 2 batches.
• Transfer to a bowl and stir in the confectioners’ sugar. Add the melted butter and stir well. Press into the bottom and up the sides of a 9-inch pie plate.
• Bake the crust until set, about 10 minutes. Let cool completely on a wire rack.

For the peanut butter mousse:

• in the bowl of a

  fitted with the whisk attachment, beat the heavy cream and vanilla on medium-high speed until stiff peaks form, about 2 minutes. Transfer to a small bowl.
• Fit the paddle attachment onto the mixer and beat the cream cheese and peanut butter on medium speed until blended. Add the sugar and beat until smooth.
• Using a rubber spatula, fold the whipped cream into the peanut butter mixture until smooth. Spread the peanut butter mousse into the cooled pretzel crust and smooth the top.
• For the marshmallow cream, in the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream, vanilla, and granulated sugar on medium-high speed until stiff peaks form, about 2 minutes. Add the marshmallow fluff in two additions, beating after each one, until fully incorporated, fluffy, and glossy, about 2 minutes.
• Spread the topping over the pie, leaving a 1-inch border of the peanut butter mousse exposed. Sprinkle the marshmallow with the chocolate shavings.
• Chill for at least 2 hours before serving. Leftover pie will keep, covered, in the refrigerator, for up to 4 days.

Notes

from Eating in the Middle: A Mostly Wholesome Cookbook by Andie Mitchell, reprinted with permission

Disclosure: I received a review copy of the book. All opinions are my own and there are affiliate links in this post.

The post Peanut Butter Mousse Pie appeared first on The Little Kitchen.

So I recently hosted bunko at my house. I'm in a Bunko group with eleven other ladies, we all take turns and host a different month. The hostess makes an entree and a few other dishes and the other ladies each bring a dish to share. My friend, Kim, brought a candy bar cookie pie…two actually. One made with sugar cookie dough and one made with chocolate chip cookie dough. I asked her how she made it, she said she saw a video on facebook…it's so funny because a couple of days later, I saw the video show up in my news feed.

She used store-bought ingredients and I decided to use what I have — for the candy bars, I had white chocolate peanut butter cups that I bought and had grand plans for…ok, not really, I wasn't sure what I was going to make until this idea popped into my head! I also LOVE Elise's peanut butter cookie recipe and that's the cookie dough I used for these pie bars…and used a square pan to make them pie bars.

I just love when a plan comes together so smoothly!

This is how I make the graham cracker crust by crushing graham crackers with a rolling pin.

And then mix in ground cinnamon and powdered sugar and then 10 tablespoons of butter. I know it's a lot…I actually used the same basic crust from this cheesecake recipe but I wasn't really thinking and put in 10 tablespoons of butter to melt.

It resulted in a more wet crust (hard to describe) and I LOVED IT.

Place in a prepped square pan and refrigerate for at least an hour.

Cut up the white chocolate peanut butter cups!

And then make the peanut butter cookie dough.

Almost done!

Spread half of the cookie dough over the crust.

And add half of the peanut butter cups and push them into the crust. Then repeat with the rest of the cookie dough and butter cups.

These are so good…I'm obsessed with them. Yes, I become easily obsessed but that's what happens. Next time, I'm trying them with chocolate peanut butter cups! Yeah!

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Peanut Butter Cookie Pie Bars Recipe

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 16 bars

Ingredients

Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs about 13 graham crackers
• a pinch of ground cinnamon
• 1/4 powdered sugar
• 10 Tablespoons unsalted butter melted

Peanut Butter Cookie Dough Filling

• 1/2 cup plus 2 Tablespoons unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/4 cup unsalted butter softened
• 1/4 cup peanut butter
• 1 egg
• 24 miniature white chocolate Reese’s peanut butter cups unwrapped and cut in half

Instructions

• Line a 9-inch square pan with with two pieces of parchment paper going opposite ways so you’re creating a sling. Set aside.
• In a small mixing bowl, mix together graham cracker crumbs (I put graham crackers into a zippered plastic bag and use a rolling pin to make them into crumbs), ground cinnamon and powdered sugar. Add melted butter and mix thoroughly. Add crust to the lined square pan and push down with your fingers, as evenly as possible creating a crust. Cover with plastic and refrigerate for an hour.
• Heat oven to 350 degrees F.
• Mix the flour, baking soda, baking powder and salt with a rubber spatula in a small mixing bowl. In a medium sized mixing bowl, add sugars and butter and mix together thoroughly with the rubber spatula. Add peanut butter and mix again. Then, add the egg and make sure it’s mixed thoroughly.
• In two batches, add the dry ingredients to the peanut butter mixture and mix. Take the pie crust pan from the refrigerator. Place half of the cookie dough on the graham cracker crumb crust and spread evenly. Add half the butter cups and press in. Add the rest of the cookie dough and spread evenly (as best as possible). Then add the rest of the peanut butter cups and press them in.
• Place pan in the oven and bake at 350 degrees F for 22 to 24 minutes, until the cookie dough layer is fully baked. You don’t want to overbake or you won’t have soft pie bars. Allow to cool completely and then cut into bars. Save any leftovers in a seal container with a slice of bread to keep the bars soft.

The post Peanut Butter Cookie Pie Bars appeared first on The Little Kitchen.

Are you sitting down? I hope you are. Let's just say these came out amazing and like always I have been so excited to share these with you. Sometimes, ideas come to me and sometimes others say maybe you should add this or that. I absolutely adore this recipe for chocolate chip cookies but I have been thinking about tweaking it and adding something to it. I kept thinking nutella and the other day a friend said, how about nutella AND peanut butter. Done. Sold. I had to try it.

After one batch, I had to tweak a little and then it was set. And then yesterday, I just had to — yes I had to make them again.

Now, don't ask me what my favorite cookies are…it would be like choosing between my two dogs and telling you which one is my favorite. Can't do it.

I ground the rolled oats in my food processor just like the other DoubleTree Hotel cookies. These cookies are healthy because they have oats in them, right?

Pretty fine but not perfectly fine.

Mix all of the dry ingredients.

Pack the brown sugar, for this recipe I'm only using light brown sugar. I love my sugar bear, I don't even remember where I bought it. It helps keep the brown sugar from hardening.

Cream the brown sugar and the butter.

After adding the egg.

Add dry ingredients and don't overmix or your cookies will take like a cake or cakie instead of a cookie.

All ready…

for the chocolate chips. I really like mini chocolate chips for this recipe.

Mixed together.

Add scoops of peanut butter and nutella into the cookie dough and carefully mix…don't overmix because you want swirls in your cookies!

Use a medium cookie scoop to scoop out the dough onto a parchment paper lined cookie sheet. I freeze the cookie dough for at least 4 hours and then bake them!

Can you see the peanut butter and the nutella?

Because I also had to stack the cookies. Seriously, so in love with these cookies. The peanut butter tickles the roof of my mouth. The nutella is so smooth and nice with the pb.

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Nutella-Peanut Butter Swirled Chocolate Chip Cookies Recipe

Prep Time 30 minutes minutes

Cook Time 11 minutes minutes

Servings 30 cookies

Ingredients

• 1/3 cup rolled oats
• 1 cup plus 2 Tablespoons unbleached all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter 1 stick, softened
• 3/4 cup packed light brown sugar
• 1 1/2 teaspoons pure vanilla extract
• 1 large egg
• 1 3/4 cups miniature semi-sweet chocolate chips
• 1/4 cup creamy peanut butter
• 1/4 cup chocolate hazelnut spread

Instructions

• Pulse oats in a food processor until semi-fine. Pour into a medium-sized mixing bowl along with flour, baking soda and salt. Mix with a rubber spatula and set aside.
• Add butter, brown sugar and vanilla extract to the bowl of a stand mixer. Cream together on low speed with the paddle attachment. Add egg and mix on medium until you have a smooth mixture. Be sure to scrape the bottom of the bottom of the bowl with a spatula at least once.
• Add the dry ingredients to the wet ingredients and mix on low until incorporated in batches. Don't overmix. Remove bowl from stand mixer and scrape off paddle attachment. Add chocolate chips and mix with a rubber spatula.
• Add drops of peanut butter and nutella chocolate hazelnut spread on top of the cookie dough. Using the rubber spatula, mix but don't overmix, you want swirls in the dough.
• Using a medium cookie scoop (1.5 tablespoons), scoop cookie dough onto a parchment paper-lined baking sheet. Refrigerate or freeze the cookie dough for at least 3 to 4 hours or overnight even.
• To bake: Place cookie dough portions onto baking sheet lined with parchment paper or a Silpat at least 1 1/2 to 2 inches apart. Bake 350 degrees F for 11-12 minutes or until desired doneness. After removing from oven, carefully place parchment paper on a cooling rack to allow to cool completely. Allow to cool completely on a cooling rack if storing. Store in a sealed container with a slice of sandwich bread to ensure softness of cookies.

Notes

Tip:

Freeze cookie dough! After scooping portions of cookie dough, place baking sheet in the freezer. When the dough is completely frozen, place dough into zippered plastic bags and label them with the date, oven temperature and baking time.

YES. Make these!

Disclosure: This post contains affiliate links.

The post Nutella & Peanut Butter Swirled Chocolate Chip Cookies appeared first on The Little Kitchen.

It's officially milkshake week! Lindsay and I have been working on this for a while…queue the evil laugh. This milkshake, it's crazy right? But not really, chocolate and peanut butter go together so well…but with fudgy brownies, it's so perfect.

Don't forget to enter in our milkshake week giveaway!

And check out Lindsay's Bourbon Salted Caramel Milkshakes too!

I cut up brownies that are completely cooled into cubes. Crumble some of them for topping the milkshakes (really small too, you want them to be able to fit through a straw).

Add the brownies, peanut butter, ice cream and milk to the blender.

Pulse until completely blended. By the way, I love the KitchenAid Diamond blender for making milkshakes. Creamy and rich and thick just like milkshakes should be!

These milkshakes are super rich and are amazing. You can't go wrong with the peanut butter and the fudgy chocolateyness of the brownies are just perfect.

I even made these again this past weekend because our air conditioning went out…perfect for the super hot weather we were getting here in Florida. I know you'll love these if you make them! I can't wait to share more milkshake recipes with you this week!

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Peanut Butter and Brownie Milkshake Recipe

Use box or homemade brownies for these milkshakes for a rich and creamy treat!

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 10-ounce shakes

Ingredients

• 3/4 cup brownie bites plus additonal crumbled for topping
• 1/4 cup creamy peanut butter
• 6 big scoops of vanilla ice cream
• 3/4 cup milk

Instructions

• Add brownie bites, peanut butter, ice cream and milk to a blender.
• Pulse until completely blended. (If using the KitchenAid Diamond blender, turn power on, press the pulse button and then press the chop button a few times until completely blended.) Serve immediately in glasses topped with some of the crumbled brownies and a straw.

Be sure to check out my Fried Banana Milkshakes and my Cappuccino milkshakes too!

#MilkshakeWeek wouldn't be fun without friends! Check out the wonderful recipes below that friends are sharing this week!

• Bourbon Salted Caramel Milkshakes from Love & Olive Oil
• Peanut Butter and Brownie Milkshakes from The Little Kitchen
• Milkshakes of Desperation from Bake at 350
• Roasted Pineapple Coconut Vegan Milkshake from Cafe Johnsonia
• Pudding Pop Milkshake from Confessions of a Cookbook Queen
• Lemon Pie Milkshake from Crazy for Crust
• Peanut Butter Pretzel Milkshake from Cookies and Cups
• Vanilla Chai Milkshake from Kitchen Treaty
• Cheesecake Milkshake from Cook the Story
• Cherry-Cola Milkshake from Boulder Locavore
• Peanut Butter-Caramel Milkshake from Miss in the Kitchen
• {2 Ingredient} Coffee Milkshake from Barefeet In The Kitchen
• Biscoff Cookie Milkshake from Katie's Cucina
• Turtle Pecan Milkshake from Dairy Good Life

Disclosure: I received a KitchenAid blender for the purpose of review, all opinions are my own and I only work with companies I love. There are affiliate links in this post.

The post Peanut Butter and Brownie Milkshakes appeared first on The Little Kitchen.

I have a very special recipe to share with you today…it's from my dear friend Glory's new cookbook entitled Glorious Layered Desserts (note, you can buy directly from her or on Amazon. It's filled with wonderful layered desserts…from this peanut butter mousse with chocolate cookie crumble that I made to her chocolate coconut layered pudding and nutella and banana trifle!

PS If you don't already know about Glory's site, Glorious Treats, you need to stop over there…she shares breathtaking desserts and wonderful treats such as Lemon Cream Puffs with Fresh Fruit, Chocolate Molten Lava Cakes and this stunning Pink Ombre Swirl Cake.

I cannot say enough about this book, I highly recommend it!

I have known Glory for several years and I'm lucky to be able to call her a great friend. She's very sweet and kind and has a huge heart…she sent me these wonderful treats for my birthday this year. I first met her on a brand press trip to Wilton and since then we have been friends. A couple of years ago, I mentioned to her that I was going to be the area (well, kind of) near where she lives and would love to meet up. I took a train to San Francisco and she drove 3 hours to meet me and take me ALL over San Francisco and showed me her favorite spots. It was so thoughtful of her to spend the day with me and drive all that way…we had a blast! (That photo is a picture of use in SF in February 2012.)

When she told me last year that she was writing a cookbook, I jumped for joy! I was so excited…some months back, Glory gave me a preview of her cookbook and I was so thrilled for her and so proud of her.

So when I was flipping through it and trying to figure out what to make and share with you all, it was a hard decision…I settled on peanut butter and chocolate. You cannot go wrong. I'm seriously obsessed with this recipe…the peanut butter mousse is absolutely divine. I had to stop myself from eating all of it!

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Peanut Butter Mousse with Chocolate Cookie Crumble Recipe

Chocolate and peanut butter is a match made in heaven--this simple dessert celebrates these two rich and delicious flavors!

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6 -7 servings

Ingredients

Chocolate Cookie Crumble

• 17 chocolate sandwich cookies such as Oreos
• 3 Tablespoons butter

Peanut Butter Mousse

• ¾ cup heavy cream
• ¼ cup plus 1 ¼ cups powdered sugar
• 4 ounces 1/2 block cream cheese
• ½ cup natural peanut butter no sugar added
• 2 Tablespoons milk any fat content
• ½ teaspoon vanilla

Assembly

• Mini peanut butter cup candies

Instructions

Chocolate Cookie Crumble

• Preheat oven to 350°F.
• Use a rolling pin to crush cookies (cookie and cream) in a large plastic (ziplock type) bag. Or, if desired, chop the cookies in a food processor. Using a food processor will produce finer crumbs. It’s up to you how small you want the crumbs or if you want to leave a few pieces a bit larger.
• Place cookie crumbs in a large bowl.
• Melt butter in a small bowl, in the microwave.
• Pour melted butter over cookie crumbs and stir until crumbs are evenly moistened.
• Spread crumbs onto a rimmed baking sheet and bake for 10 minutes.
• Store crumble in a sealed container for up to 1 week.

Peanut Butter Mousse

• In the bowl of an eclectic mixer, beat heavy cream until it begins to thicken. Add ¼ cup powdered sugar, while mixing, and continue to beat until cream is thick and holds a stiff peak. Scoop whipped cream into a bowl, and put in the refrigerator.
• In your empty mixing bowl (no need to wash), add cream cheese and blend until smooth. Add peanut butter and blend until fully incorporated. Slowly add remaining 1 ¼ cups powdered sugar. Add milk and vanilla. Beat until all ingredients are fully incorporated.
• Fold in whipped cream, using a spatula.
• Divide mixture into serving dishes, or refrigerate until ready to use.
• Note- If you do not have natural peanut butter, you will likely need to reduce the amount of added sugar.

Assembly

• Add 1-2 tablespoons crumble to the bottom of your dishes. Spoon or pipe a layer of the Peanut Butter Mousse. Repeat layers of crumble and mousse, as desired. Top with a small amount of crumble, and a mini peanut butter cup. Refrigerate desserts at least 15 minutes. The dessert can be made ahead up to 4 hours. Add final crumble topping just before serving (if storing more than 15 minutes).

Notes

from Glorious Layered Desserts by Glory Albin, 2014

Be sure to stop by…I am personally giving away Glory's cookbook…to enter to win.

And be sure to buy Glorious Layered Desserts here or on Amazon.

Disclosure: Glory's a dear friend and she sent me a signed copy of her cookbook with no obligation on my part to post about it. I shared it with you because I truly love it. There are affiliate links in this post.

The post Peanut Butter Mousse with Chocolate Cookie Crumble appeared first on The Little Kitchen.