Archive for December 2009


25 Days of Cookies: Chocolate Peanut Butter Chip Cookies


I think peanut butter baking morsels are one the best baking creations ever. Instead of trying to add regular peanut butter to kick up a recipe, you can just add some chips for a perfectly balanced taste. And really, mixing them up with some regular chocolate chips make for a quick satisfying snack, too! (I’m not the only one who’s done that, right?)

Chocolate Peanut Butter Chip Cookies

1 1/2 cups butter, melted
2 cups white sugar
2 eggs
1 tsp vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
2 cups peanut butter chips

Preheat oven to 350 degrees F.

In a large bowl, mix together butter and sugar. Beat in eggs and vanilla. Combine flour, cocoa, baking soda, and salt; gradually stir into the butter mixture. Mix in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheets.

Bake 8 to 10 minutes in preheated oven. Cool for 1 minute before placing on wire racks to cool completely.

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25 Days of Cookies: Peanut Butter Cup Cookies


I actually haven’t made these in a little while (the picture above is about two years old!), but that’s probably because the mini Reese’s Peanut Butter Cups just don’t last that long around here!

This is how easy they are to make:

Peanut Butter Cup Cookies

You’ll need:

~ Your favorite peanut butter cookie recipe or refrigerated peanut butter cookie dough
~ Unwrapped Reese’s mini peanut butter cups
~ Mini muffin tin

Make your cookie dough and roll into about one inch balls. Either grease a mini muffin tin or line with mini liners (I chose to use liners since these went into tins, otherwise I leave them bare) and plop each ball of dough in. Gently push in one mini peanut butter cup so the dough rises up around the sides.

Bake at 350 degrees for about 15 minutes or until edges are golden brown. Make sure you leave the cookies in the tin for about five minutes after you pull them out of the oven so they can set up a bit before you remove them, otherwise they’ll crumble on you!

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25 Days of Cookies: Chocolate Crinkle Cookies


I love chocolate crinkle cookies. They’re fun cookies to make, and getting the kids to help makes for a fun (if not messy) afternoon project. They also make a great addition to a holiday tin to give out to friends and neighbors.

[image: flickr]

Chocolate Crinkle Cookies

8 oz bittersweet chocolate, coarsely chopped
1 1/4 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
2 teaspoons baking powder
1/4 tsp salt
1 stick unsalted butter at room temperature
1 1/3 cups packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup milk
1 cup confectioners sugar

Melt chocolate on a heat-proof bowl in the microwave in 30 second increments, checking often; or use a double boiler. Set aside to cool.

Into a small bowl sift together flour, cocoa, baking powder, and salt.

In another bowl, using an electric mixer beat butter and light brown sugar until light and fluffy (3-4 minutes). Add eggs and vanilla. Beat until combined. Add melted chocolate. Add dry ingredients alternately with milk. Mix on low speed until combined. Divide dough into quarters, wrap with plastic wrap and chill in refrigerator until firm (at least two hours).

Preheat the oven to 350 degrees. Line baking sheets with parchment paper. On a surface dusted with confectioner’s sugar, use your hands to roll each portion of the dough into a log 16 inches in length and about an inch in diameter. Wrap logs in plastic wrap and return to the refrigerator to chill (at least 30 minutes). Cut each log into 1-inch pieces and toss in confectioner’s sugar a few at a time, rolling to completely cover each ball. Place cookies on sheets 2 inches apart. Bake until cookies have flattened and sugar splits (12-15 minutes).

Transfer to a wire rack and cool completely. Store in an airtight container for up to a week. Makes about 5 dozen.

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