White Chocolate Peanut Butter Chocolate Chip Cookies

Wow! The name for these cookies is quite a mouthful! White Chocolate Peanut Butter Chocolate Chip Cookies. Say that five times fast.

 

As you can see, I haven't baked in a really long time. I just haven't felt like it. Also, most of my precious free time has been spent AWAY from the kitchen (and on dates with my boyfriend. Aw.)

 

But the holidays are upon us and I felt like baking (not to mention it's cold here in NYC so turning the oven on is quite nice.)

I wanted to make something with peanut butter and then I saw this White Chocolate Wonderful peanut butter and decided that I had to try it as the base for cookies. It's really sweet so I added chunks of dark chocolate on top to even out some of the sweetness from the white chocolate.

 

They are pretty good, but in the long run I prefer regular ol' peanut butter. What can I say? I'm a traditionalist.

White Chocolate Peanut Butter Chocolate Chip Cookies

You can find the base recipe here: rachelschultz.com

Just substitute white chocolate peanut butter for the peanut butter and then add dark chocolate chunks or normal chocolate chips

Bake well and prosper!

Peanut Butter Chocolate Chip Cookies

I've been running a lot again this summer. I'm not training for much over 6 miles and yet every weekend for the past month I've run at least 8 or more miles in one go.

Yay me. (Silly me is more like it.)

But more running means my metabolism is slightly cranked up and sometimes I want to eat food. No, not just eat. SCARF food. I want the food to GET IN MY BELLY.

This feeling especially happened after running 12 miles two weekends ago. Even though I had a hearty brunch after my run, in the afternoon I needed more food. And my stomach told me it wanted cookies.

I did a quick inventory of ingredients and then decided that whatever I made needed to have protein in it. Thus, these nicely plump Peanut Butter Chocolate Chip Cookies were born.

They were delicious and just what my tummy ordered. I ate a handful that evening and then about a dozen the next day.

*hanging head* It's true...

But that just goes to show how yummy I found this mix of peanut butter, cookie, and chocolate. (Or just how much my metabolism was ignited!)

 Peanut Butter Chocolate Chip Cookie recipe found here: allrecipes

Bake well and prosper!

Dark Chocolate Dipped Peanut Cookies

My room mate and I exchanged Christmas gifts to each other a couple of days after Christmas. He was a little baffled as to what to get me but I was ready for this question. I told him that I desperately needed new cookie sheets. Mine were over 4 years old!

 

Not only did he get me amazing Nordic Ware cookie sheets, he got me wire racks. I didn't have any proper ones. I only had makeshift ones. I felt so spoiled!

 

The cookie sheets came with a recipe for cookies. So, naturally, I decided to christen the baking sheets with the recipe that came with them.

I used 90% organic products and I highly suggest using at least organic peanut butter and dark chocolate when making these. These cookies weren't too soft and weren't too hard. They were just right. Dipping them in chocolate and then sprinkling on the peanuts makes them appear more gourmet (like they came from a candy shop.) And of course the pairing of peanuts and chocolate is a win-win, just like this recipe!

Dark Chocolate Dipped Peanut Cookies (adapted from the recipe that came with Nordic Ware cookie sheets)

1/2 C butter, room temperature

1/2 C peanut butter

1 C and 2 Tblsp flour

1 C brown sugar

1 egg

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp vanilla

1 cup chopped peanuts, divided (Erika's Extras: I used salted peanuts)

8oz dark chocolate

 

Preheat oven to 375° F. In a mixer bowl, mix butter and peanut butter on medium speed until combined. Add 3/4 C flour and the sugar, egg, baking soda, baking powder, and vanilla. Mix until combined. Add remaining flour (1/4 C & 2 Tblsp) and mix to combine. Stir in 1/2 C chopped peanuts. Place level scoops from cookie scoop onto baking sheets. Flatten slightly with a fork. Bake 8-10 minutes or until lightly brown on the edges. (Might take up to 12 minutes.) Cool on wire racks.

 

Melt chocolate in a double boiler. Dip the cooled cookies in the chocolate and place on baking sheets lined with waxed paper. Sprinkle the chocolate with chopped peanuts. Refrigerate cookies until chocolate is set.

 

Erika's Extra: I had left over melted chocolate and chopped peanuts, so I mixed them together and placed the mixture on waxed paper in a ramekin. Then I placed it in the fridge to harden and I ended up with a lovely chocolate bar to snack on.

Bake well and prosper!

No Bake Peanut Butter Cup Granola Cookies

After hurricanes and snow storms, life is back to normal...you know, if you count singing in the chorus for a world premiere of an opera as normal.

I got to wear a creepy mask for a scene with a serpent/devil. (I'm the one on the left...the one without the beard.)

 

Weather is back to normal in NYC too. Well, somewhat normal. Normal if you consider 60 degrees in November normal. I consider it a blessing!

 

Anyway, I made these cookies for the cast and crew on the last day of performances for the opera I was just in. And boy oh boy were they messy. YES!

Such a mess...such a success of a cookie! While making the dough I had an idea of something different to do with the PB cups. I unwrapped most of my room mate's candy...while he was gone. (Thanks roomie!) Then I spooned the dough on top of the individual mini cups. I felt very develish doing it since it was such a deliciously diabolic deviant to the recipe. (Don't you just love alliterations?!)

All the opera singers just loved this cookie. And may I add that it is really hard to eat just one?!

No Bake Peanut Butter Cup Granola Cookies (adapted from Cookies & Cups)

Ingredients

1 1/2 cups granulated sugar

1/2 cup packed light brown sugar

1/4 cup unsweetened cocoa powder

1/2 cup butter

1/2 cup heavy cream

1 cup peanut butter

1 1/2 cups granola (use one WITHOUT raisins)

1 1/2 cups Quick Cooking Oatmeal (I accidentally used old fashioned. Still turned out fine but quick oats are definitely the better option.)

1 (8 oz package) Mini Peanut Butter Cups

 

How to Make

Line counter/plates/cutting boards with parchment paper.

In a large saucepan combine sugars, cocoa powder, butter and cream. Heat over medium until mixture comes to a boil and then boil for one minute. Remove from heat.

Stir in peanut butter, oats and granola until combined. Let it sit for about 2 minutes. Unwrap the mini pb cups and arrange a couple of inches apart from each other on the parchment paper. Drop by heaping tablespoon or more onto pb cups and press down around the cups to form a cookie shape. Put in fridge and let harden before eating.

Bake well and prosper!

Peanut Butter Banana Chocolate Chip Cookies



Do you ever feel like you just can't get a break? I think that's the way NYC feels right now when dealing with mother nature. Last week was Hurricane Sandy. This week was Nor'Easter Athena which meant snow.

Looks pretty, but it's been too much crazy weather for me in just a week's time. And guess what! It's going to be 60+ degrees F this weekend!

 

I DID get a break when making these cookies though. I saw a lovely photo on a Czechoslovakian blog. I don't read that language but google.com/translate does! I added a little more flour than the original recipe so they became less flat, but besides that I think everything worked out just fine!

Peanut Butter Banana Chocolate Chip Cookies (translated from Sweet Pixel Blog)

Ingredients

1.5 cups flour
1/2 cup white sugar
1 cup brown sugar
1 teaspoon salt
1 teaspoon baking powder
3 bananas, crushed

1/2 cup all natural peanut butter

8 tablespoons butter
2 egg yolks
2 teaspoons vanilla extract
¼ cup milk
3/4 cup of dark chocolate, coarsely grated
3/4 cup of peanuts

Directions:
Preheat oven to 340° F. In a large bowl, combine peanut butter and butter until smooth. Add the sugar, brown sugar, egg yolks, vanilla extract, milk and banana pieces. Mix.
In a smaller bowl, mix the flour and baking powder and add to the mixture. Finally, stir chocolate chips and peanuts.

Spoon the batter onto a baking sheet and spread it out in the shape of a circle. Leave a good amount of room between dough.

Bake for 20 to 25 minutes or until golden brown. Once out of the oven, let cool for about 5 minutes and then add sliced chocolate and peanuts on top if desired. 

Bake well and prosper!

Peanut Butter Chip Chocolate Cookies

Since I had some PB chips left over from my recipe last week, I decided it was finally time for me to make a chocolate cookie with them in it. I'm surprised I have never made these before. I mean, chocolate...peanut butter...cookie! Seems right up my alley!

These were rather easy to make. In fact, once the butter was soft, I got off the phone with my mom to make them. Then, about 15 minutes later, I called my mom because I forgot to tell her something during our previous chat. I also let her know the cookies were really good.

I do have to say that these are best RIGHT out of the oven. After a couple of days they get rather hard and lose their flavor. And now you have an excuse to eat all the cookies right after they're made. You're welcome.

Peanut Butter Chip Chocolate Cookies (adapted from allrecipes.com)

Ingredients

1/2 cup butter

3/4 cup white sugar

1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup peanut butter chips

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2.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.
3.Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.

Bake well and prosper!

Banana Bread Muffins with Chocolate & Peanut Butter Chips

I found a recipe online that called for cinnamon chips in banana bread. I was so excited to make the recipe! Alas, it was not to be. I couldn't find cinnamon chips in the two stores I went to. So, I bought peanut butter chips and improvised.

I really enjoyed the mix of pb & chocolate in banana bread. However, in the long run, I think I would just use peanut butter in the batter and add the chocolate chips in. NEXT time! :)

Banana Bread Muffins with Chocolate & Peanut Butter Chips

(adapted from Amanda's Cookin')

2+ very ripe bananas

1/2 cup unsalted butter, butter

1 1/2 cups sugar
1 teaspoon vanilla
2 eggs
1/4 cup buttermilk
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips
1/2 cup peanut butter chips

Preheat oven to 350 F. Grease and flour muffin tins.

Mashed the bananas with a fork and place in a mixer bowl with softened butter. Mix on medium speed until well blended. Add in the vanilla, eggs, sugar and buttermilk and beat on medium speed until well blended.

Whisk together baking soda, salt and flour. Reduce mixer speed to low and gradually add flour mixture to banana mixture. Stir in the chocolate chips and peanut butter chips.

Scoop batter into muffin tins. Bake for 10-15 minutes or until a toothpick inserted in center comes out clean. Cool on wire racks slightly before removing and cooling completely.

Bake well and prosper.

Banana Bread with Mini Reese's PB Cups (and an Easy Canvas Print!)

Check out what I got in the mail last week:

Easy Canvas Prints turned the picture I use for my title into a lovely canvas. It's so gorgeous. Totally perks up my room! I can't wait to turn more of my favorite photos into canvas. You can also turn your pictures to canvas with Easy Canvas Prints. (PS Join their mailing list to get great deals!)

Seeing this canvas reminded me that I haven't baked with Reese's Mini Peanut Butter Cups is a LONG time. So, I looked in my "recipes to make" file, and found this recipe for banana bread.

Banana bread is great by itself, so I felt a little devious adding in the PB cups. Like, that's just wrong, right? But oh man, it was so right and good. The addition of a hint of chocolate and peanut butter makes this banana bread awesome!

Banana Bread with Mini Reese's PB Cups (found at Delightful Bitefuls)

Ingredients

2 cups all-purpose flour

1 tsp baking soda

¼ tsp salt

½ cup butter, softened

¾ cup (packed) brown sugar

2 large eggs, beaten

2 1/3 cups mashed over-ripe bananas (about 5 medium bananas)

1 cup of mini milk chocolate peanut butter cups (you can buy them or make your own)

Directions

Preheat oven to 350° F. Grease 9×5-inch loaf pan.
In a large bowl, whisk together flour, soda and salt; set aside.

In a separate large bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture and mini peanut butter cups into flour mixture; stir until well combined.

Pour batter into prepared loaf pan. Bake 60- 65 minutes, or until toothpick inserted in center of loaf comes out clean.

Allow bread to cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Bake well and prosper!

Ritz Bark Cookies (with Holiday Pizzazz!)

Some of you might remember that I posted this Ritz Bark Cookies Recipe last year along with pictures of my kitchen "friends."

Well, I just HAD to make them again since this is one of my favorite cookies during the holidays (or any time of year). I had a fun idea to give them a little Christmas pizzazz.

I made them like usual...

And then decorated with some candy coating on top.

Now, I've never been able to color within lines and drawing is not my forte. So please, can some really great artistic person make this recipe and do a good job designing with candy coating and then send me a picture? That would make my day. As will eating one of these cookies. Right. Now.

Ritz Bark Cookies (from My Mother's Best Recipe Book)

Ingredients needed:

Ritz Crackers
Peanut butter (creamy, not chunky)
Chocolate Bark (chocolate candy coating can be a substitute)

Melt chocolate bark in a double boiler. Spread a dab of peanut butter between two crackers and then coat with chocolate. Place on wax paper to cool. Melt candy coating and decorate tops of cooled cookies.

Erika's Extras: Prep by making all the cracker and PB "sandwiches" first. Using two forks to move and flip the crackers around is quite helpful. Put in freezer to cool faster.

Bake well and prosper!

An Apple a Day - Last Recipe! Apple Dippings

It's the seventh and last day of

So, I know this last post isn't really a recipe, but when you have more apples on hand than you do time, think about this "recipe."

And if you DO have time to make more apple recipes, check out these blogs:

Baking Serendipity - Apple and Carrot Breakfast Muffins and Caramel Apple Crisp

Donuts to Delirium - Chai Spiced Applesauce

Susi's Kochen und Backen Adventures - Applesauce-Spice Cupcakes

Apple Dippings

Cut an apple and dip in any desired dip. Seen here: Caramel syrup, peanut butter, Nutella, and marshmallow fluff.

What's your favorite dip for an apple?

Bake well and prosper!

Gluten Free Cookies

I can't always be cutesy wootsey. I don't have kids, a dog, a husband, a huge kitchen, or a perfect life. And I'm sure not going to pretend I have a life all neatly packaged with a bow on top. Quite frankly, I'm tired of seeing that blogged about constantly. I'm not trying to be the next Betty Crocker or on the next cover of Good Housekeeping. Is there a Messy Housekeeping magazine I can be on instead?

Oh, and did I mention I'm in a bad mood today?

Well, I will try to look on the upside. At least I don't have to eat a gluten free diet. That means I couldn't enjoy this, this, or these. But, if you're a celiac like my friend from the opera I was in this past weekend, there's good news! Yummy gluten free cookies!

This is the first gluten free dessert I've made for a gluten-free eater and I was a little scared when the dough smelled like burnt peanuts after blending in a mixer. Do not fear, they turned out amazing!

Gluten Free Peanut Butter and Nutella Thumbprint Cookies (from bell'alimento)

Ingredients
1 cup creamy peanut butter
1 cup sugar
1 large egg – beaten
1 teaspoon salt
1 teaspoon baking soda
9 teaspoons Nutella

Instructions

1. Preheat oven to 350 degrees.

2. Into your stand mixer add sugar, peanut butter, egg, salt and baking soda. Mix until well combined.

3. Measure approx 1 tablespoon of dough. Roll dough into a ball and place onto cookie sheet. Gently press dough ball down using the palm of your hand. Continue forming balls until dough is gone. Space approx 1″ apart.

4. Bake for approx 8-10 minutes. CAREFULLY remove tray from oven. Using a 1/2 teaspoon measuring spoon, GENTLY make an indentation in the middle of each cookie. Fill each cookie with a dollop of Nutella. Return tray to oven and continue cooking for 2-4 minutes until golden.

5. Transfer cookies to a cooling rack and allow to cool before enjoying.

Bake well and prosper!

It Must Run in the Family

Sum-sum-sum-sum-sum-sum-summertime! I don't remember the last time I travelled so much during summer. I LOVE NY in summer, but unfortunately I've hardly been around.

I just came back from a trip to Texas, my homeland. My whole family got together to celebrate my parents' 40th anniversary. My oldest brother and I were in charge of the party. We were also in charge of the desserts. (Yep! That was totally my choice.)

I decided to make some of the most loved recipes on my blog. So, I made the cute Peanut Butter Cup Cookies again.

I also made the yummy and award winning Supernatural Brownies. Since I was in my mom's kitchen, had the space, and had to feed 85 people, I made a DOUBLE recipe. (This doesn't happen often in my small kitchen.)

Mmmm...double the chocolate in the DOUBLE boiler.

Double mm-mm goodness being baked in a double wide oven.

Don't worry about me not making a mess since I was in my mom's kitchen. A double recipe means double eggs...

and double the mess.

Speaking of messes, my brother Paul (no he's not a mess), made Lemon Bars and WOW! Did he make a mess on the kitchen island!     

Brother Paul squeezing lemons.

Brother Paul's messy kitchen island.

You can't quite see it in the picture, but he has issues with flour too. It was all over. Hmmm...this must run in the family.

Well, even with our messy traits, the anniversary party AND the desserts were a success. Check out the nice spread we had (and only about 12 pieces of dessert remained at the end of the party!):

Lemon Squares (from Joni Specht, a friend of my brother's. Paul says, "She's a lovely lady who often brings these lemon bars to work (Paul's a pastor) and they brighten everyone's day.)

1 C butter

1/2 C powdered sugar

2 C flour

1 t salt

Mix together and press into 9x13 inch pan. Bake at 350 degrees for 20 min.

5 eggs

2 1/2 C white sugar

1 1/2 grated lemon rind (optional)

6 T flour

10 T fresh lime juice

Combine and pour over baked crust. Bake 25 min at 350 degrees. Remove from oven and sprinkle with powdered sugar. Cool and enjoy!

Bake well and prosper!