I made these yesterday to bring to work tonight. One of my good friends at work is leaving to move home closer to her parents with her husband. I wanted to bring in something sweet for her and I know she likes peanut butter. The "cookie base" is different than what I usually use for cookies but it was good just the same. If you like peanut butter, you will love these cookies!
Chocolate and Peanut Butter Chip Cookies
Source: Heather Drive
Ingredients:
- 2 cups + 2 tbsp. unbleached all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 12 tbsp. (1 1/2 sticks) unsalted butter, melted and cooled until warm
- 1 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 tsp. vanilla extract
- 1/2 - 1 cup semi-sweet chocolate chips ~ I used 2/3 c.
- 1/2 - 1 cup peanut butter chips ~ I used 2/3 c.
Directions:
1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
2. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.
4. Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.
5. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes (18 minutes was WAY too long for mine), rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.
Makes approximately 18 large cookies.
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I was looking for a good recipe for a colleague at work who love peanut butter and chocolate. I found this one on the Woman's Day website. It was love at first sight.
INGREDIENTS
1 box Chocolate Brownies mix
1⁄2 cup peanut butter chips
1⁄2 cup dry roasted peanuts (original recipe says chopped, I left them whole)
Peanut Butter Filling
3⁄4 cup creamy peanut butter
1 cup marshmallow cream (such as Marshmallow Fluff or Creme)
3⁄4 stick (6 Tbsp) butter, softened
3⁄4 cup confectioners' sugar (also called icing sugar or powdered sugar)
Chocolate Glaze
6 oz bittersweet baking chocolate, coarsely chopped
5 Tbsp butter
1 Tbsp corn syrup
PREPARATION
1. Heat oven to 350°F. Line a 9-in. square pan with foil, letting foil extend above pan on opposite sides. Coat foil with nonstick spray.
2. Prepare brownie mix as package directs for fudgy brownies. Stir in peanut butter chips and peanuts. Spread evenly in prepared pan.
3. Bake 30 minutes, or until a wooden pick inserted in center comes out with moist crumbs attached. Cool completely in pan on a wire rack.
4. Filling: Beat peanut butter, marshmallow cream and butter in a medium bowl with mixer on high speed until well blended. Reduce speed to low, add confectioners' sugar and beat until blended. Spread evenly over brownie.
5. Glaze: Microwave chocolate and butter, stirring at 30-second intervals, until melted and smooth. Cool slightly; stir in corn syrup. Spread evenly over Filling. Refrigerate 1 hour until Filling is firm and Glaze sets.
6. Lift foil by ends onto a cutting board. Cut in 6 rows lengthwise and 6 crosswise.
Planning Tip: Refrigerate in a rigid container with wax paper between layers up to 2 weeks or freeze up to 3 months.
These taste a bit like the peanut butter equivalent to "Nanaimo bars" which are Canada born.
These are Nanaimo bars: http://www.eclecticcook.com/nanaimo-bars-the-real-deal/
They are no-bake, come to think of it, I think I may make them here eventually. :)
Makes approximately 5 cups of ice cream
2 cups milk
1/2 cup sugar
Combine the above two ingredients in a medium saucepan and bring to a simmer over medium-low heat, stirring occasionally to dissolve the sugar.
4 large egg yolks
1/4 cup sugar
1/3 cup unsweetened cocoa powder
Combine eggs and sugar together and whisk in cocoa powder
Slowly pour about half the hot milk mixture into the eggs whisking constantly. Pour this mixture back into the saucepan and cook over low heat, stirring constantly until the custard reaches 175 F on a thermometer and coats the back of a wooden spoon. Do not allow to mixture to boil. Remove the pan from the heat and stir in:
1 cup heavy cream
1 tsp vanilla
Refrigerate until cold, pour into an ice cream maker and follow manufacturer's directions.
Music by Jason Shaw http://www.youtube.com/user/audionautix Jason Shaw@audionautix.com
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