Peanut Butter Chip Chocolate Cookies
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On a whim last weekend, I decided it was time to use the peanut butter chips I’d had in my pantry for who knows how long. A quick Google search of peanut butter chip recipes led me to this one, and within an hour I had quite possibly the best chocolate cookies EVER.
I apparently made my cookies a little smaller than the original recipe called for, because I ended up with closer to three dozen than two, but that was a good thing because I brought all three dozen in to the office and they were gone in no time.
The cookies are soft and chewy with a rich chocolate flavor, and the peanut butter chips added just the right amount of salt and creaminess. They may possibly be the perfect combination of chocolate and peanut butter that you would want in a cookie.
Ingredients
1 cup butter
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups peanut butter chips
Preparation
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture. Finally, fold in the peanut butter chips. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.
Yields 2-3 dozen, depending on size.
Recipe from Allrecipes.com.
Peanut Butter Filled Chocolate Cookies
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One of the first food blogs I ever read was Culinary in the Desert (now called Culinary in the Country) who regularly shares amazing recipes and photos. This recipe is no exception. Fans of chocolate and peanut butter, pay attention!
Imagine: A soft, rich, chocolate cookie filled with a peanut butter filling similar to that of a Reese’s peanut butter cup. Plus, tiny specks of sugar on top. Chocolate and peanut butter–the perfect combination. Go make these now.
Photos of the process here.
p.s. Giveaway coming soon: The super nice folks at Trudeau sent me a huge box of amazing baking supplies. (My favorite are the silicone pinch prep bowls.) Stay tuned for your chance to win!
Dough Ingredients
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1/2 cup or 1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 large egg
1 tablespoon milk
1 teaspoon vanilla
Filling Ingredients
3/4 cup sifted confectioners’ sugar
1/2 cup peanut butter
pinch salt
2 tablespoons granulated sugar
Dough Preparation
Preheat oven to 350. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
In a large mixing bowl, beat together butter, sugars and peanut butter until smooth and creamy. Mix in egg, milk and vanilla, beating until well combined. Add dry ingredients and mix just until combined. Form the dough into 32 balls.
Filling Preparation
In a medium bowl, mix together confectioners’ sugar, peanut butter and salt until smooth. Form into 32 balls.
Working on a silpat or piece of parchment, gently flatten each chocolate ball. Top each round with a peanut butter ball, then carefully fold chocolate dough over the peanut butter ball and seal the edges. Roll dough into a ball.
Place balls on a parchment or silpat-lined baking sheet. Lightly flatten with the bottom of a glass dipped in the remaining 2 tablespoons granulated sugar.
Place pans into the oven and bake until the surface of the cookies begins to slightly crack, about 8 minutes. Remove and allow cookies to cool for 1 minute on the baking sheet. Transfer cookies to a wire rack and allow to cool completely.
Makes 32 cookies.
Recipe from Culinary in the Country.
Frosted Brownies Topped with Chocolate Peanut Butter Krispies
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When I saw this recipe I immediately thought I would love these brownies, because really, what’s not to love? Brownies, frosting, chocolate, peanut butter, Rice Krispies. YUMMY, right? Well, I don’t know what’s wrong with me because I thought they were too sweet. I know, I didn’t think that was possible either.
With that said, the brownies were enormously popular at my office. Everyone loved and raved about them all day, so I have to declare them a hit. If I were to make them again (stranger things have happened), I may try subbing marshmallow fluff for the frosting because the frosting seemed a little out of place.
Finally, this recipe is great for scratch bakers or those who are BFFs with Betty Crocker. I used a fabulous brownie recipe (minus the salted caramel part) but if you are in a rush, you can use a mix. Since I hate making frosting (I end up with powdered sugar everywhere), I used store bought. Easy enough.
Ingredients
Brownies (9×13 pan, homemade or from a mix)
Vanilla frosting (homemade or from a can)
3 cups crisp rice cereal
1 cup cup Peanut Butter
12 ounces chocolate chips
Preparation
Bake brownies and let cool completely. Frost brownies and refrigerate.
In a saucepan over low heat, melt peanut butter and chocolate, stirring constantly. Add chocolate mixture to cereal. Spread mixture over frosted brownies. Refrigerate for one hour until set. Cut into bars.
Recipe adapted from Hoosier Homemade.
