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Secret Recipe Club – Chocolate Peanut Butter Cookies

March 5, 2012 in chocolate, cookie

For this month’s Secret Recipe Club, I was given Amanda’s Cookin which was fun because she’s the lady who started the club. She has a ton of recipes on her blog but as soon as I saw the chocolate peanut butter cookies, I knew they were it for me. I do love a peanut butter cookie!

These are your basic peanut butter cookies with the addition of cocoa powder. They’re just as delicious as they sound and oh so rich! My 2 year old took one bite and said “my favorite!”

They were also easy as can be and I whipped them up in less than 30 minutes! Perfect for when you need a chocolate fix!

Secret Recipe Club – Chocolate Peanut Butter Cookies
5.0 from 1 reviews
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adapted from Amanda’s Cookin
Ingredients
  • 1/2 cup butter, softened
  • 3/4 cup crunchy peanut butter
  • 1 cup firmly packed light brown sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla
  • 1 egg
  • 1 1/4 cups all purpose flour
  • 1/2 cup cocoa
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking soda
  • sugar, for rolling
Instructions
  1. Preheat oven to 375F. Line a baking sheet with parchment paper.
  2. Use a mixer to cream the softened butter, peanut butter, and brown sugar until light and fluffy. Add the milk, vanilla, and egg and beat until combined.
  3. In a separate bowl, sift the flour, cocoa, salt and baking soda. Add to butter mixture low speed. Mix just until blended.
  4. Working with about a teaspoon of batter, roll into balls; place onto prepared sheet. Dip the tines of a fork into the sugar and press into the cookie to make a crisscross design. Continue for each cookie.
  5. Bake for 7 to 8 minutes, or until set and just beginning to brown. Cool on a wire rack.



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Monster Cookies

November 11, 2011 in cookie

I’m a huge fan of the monster cookie. As far as I’m concerned, the more goodies you can stuff in a cookie, the better. This version has oats, peanut butter, M&Ms (loving all the holiday baking items!), and chocolate chips but you can add butterscotch chips, raisins, various nuts, or pretty much whatever you want.

This recipe calls for you to use a 1/4 cup measure to shape the cookies which makes seriously large cookies and who doesn’t love massive cookies?! They’re crisp around the edges but still a bit soft in the middle. And bursting with yummy add-ins, of course.

My kids went crazy over these and my 1 year old had his first ever cookie-dipped-in-milk experience:

Monster Cookies
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Yield: about 2 1/2 dozen
Ingredients
  • 1 cup crunchy peanut butter
  • 1/2 cup butter, softened
  • 1 1/4 cups packed brown sugar
  • 1 cup sugar
  • 3 eggs
  • 2 teaspoons baking soda
  • 1 teaspoon vanilla
  • 3 cups quick-cooking oats
  • 1 cup M&Ms
  • 1 cup semisweet chocolate chips
  • 2 cups all-purpose flour
Instructions
  1. Preheat oven to 325F. Cover a baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. In a large bowl, cream peanut butter, butter and sugars. Add eggs, one at a time, beating well after each addition. Add baking soda and vanilla. Use a rubber spatula to add oats, M&M’s, and semisweet chocolate chips. Stir in flour (the dough will be stiff).
  3. Shape 1/4 cupfuls into balls. Place on prepared baking sheet, about nine cookies per batch. Gently flatten cookies. Bake for 15-18 minutes or until edges are lightly browned. Remove to wire racks.


adapted from Taste of Home

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Project Pastry Queen – PB&J Cookies

May 22, 2011 in cookie

Another great Project Pastry Queen recipe! This time it was chosen by Sarah and it’s actually supposed to be peanut butter thumbprints with jam in the center but we prefer our peanut butter cookies to be a little more old fashioned.

The best part about these cookies is that they’re made with honey roasted peanuts! My husband said he couldn’t tell but I definitely could and I’ll never go back to making them without.

I did find the over temperature to be a little high – I ended up with some really crispy cookies at first but once I lowered it to 350F, they came out slightly chewy like peanut butter cookies should be.

Make sure you visit Sarah for the recipe and then check out the Project Pastry Queen blogroll to see the rest of the cookies.

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Project Pastry Queen – Sticky Fingers Bars

May 15, 2011 in bars

I have been looking forward to this week’s Project Pastry Queen recipe since it popped up on our schedule about a month ago. Anything with a name like that has got to be good!

The bars have a lot going on – a crust with peanuts mixed in, chopped Snickers bars, a sticky filling, a peanut butter layer, more peanuts, and finally a drizzle of chocolate. You see why I was excited?

I have to tell you that I was a little disappointed. The bars are good, don’t get me wrong, but they just seem like a bunch of layers of stuff that don’t really mesh together if you know what I mean. They all taste good together but just don’t go. My boys had no problem with them so they obviously aren’t that bad! ;)

Tara has the recipe for you if you’re interested, and make sure you check out the Project Pastry Queen page to see how everyone else did.

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Baked Peanut Butter Doughnuts with Chocolate Glaze

May 2, 2011 in breakfast

So I was in a bit of a blogging funk last week. It started out as an “I-don’t-have-eggs” funk and quickly turned into a “I-haven’t-blogged-all-week-so-why-start-now” funk. It happens. But I made these doughnuts to make up for it!

I’ve been dreaming about these forever now. A cakey peanut butter doughnut with the kind of glaze that all the doughnut places use, that kind of crusts over after it sits for awhile and gets even better. They turned out just as I’d hoped – no, better since I had Reese’s Pieces on hand to sprinkle on top!

Obviously not the kind of breakfast you’d want to serve everyday, but this was the perfect Sunday treat for my boys!

Baked Peanut Butter Doughnuts with Chocolate Glaze
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Yield: 6 doughnuts
Ingredients
  • For the doughnuts:
  • 1/4 cup peanut butter
  • 1/4 cup sugar
  • 1/3 cup plus 1 tablespoon milk
  • 1 tablespoon canola oil
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • For the glaze:
  • 2 tablespoons butter, melted
  • 1/4 cup cocoa powder
  • 2 tablespoons milk
  • 1/2 teaspoon corn syrup
  • 1/2 teaspoon vanilla
  • 1/2 cup powdered sugar
Instructions
  1. Preheat oven to 325F. Lightly grease a doughnut pan.
  2. Using a mixer, combine peanut butter and sugar until fluffy. Add in milk, oil, vanilla, and egg; mix. Sift flour, baking powder, and salt over top of peanut butter mixture. Use mixer to blend until just combined. Transfer to a pastry bag with a large, round tip (or a zip top bag) and pipe into doughnut pan. Bake 8 – 10 minutes, until doughnuts are golden brown and spring back when touched. Flip onto a wire rack and allow to cool for a few minutes before glazing.
  3. To make the glaze, whisk together melted butter and cocoa powder. Once the cocoa powder has melted into the butter, add milk, corn syrup, vanilla, and powdered sugar; whisk. If the glaze is too thin, add more powdered sugar. If too thick, add more milk.
  4. Dip the doughnuts into the glaze and allow the glaze to set about 30 minutes before serving.


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