Here is another safe alternative to eating cookie dough! Peanut Butter Cookie Dough Frosting Yield: About 2 cups of peanut butter cookie dough Ingredients: -1/4 cup unsalted butter, room temperature -1/4 cup granulated sugar -1/4 cup brown … Continue reading
This was a request from someone at work (surprise, surprise) who said they liked peanut butter cookies. While avoiding a paper randomly one night, I figured it was the right time to look for a good recipe and something that involved chocolate chips since I discovered I had a bag. This night was one (of the many) times that I didn’t have all the ingredients. In this case, I didn’t have baking soda and so discovered the Joy of Baking website’s Ingredient Substitutions page (http://www.joyofbaking.com/IngredientSubstitution.html). For every 1/2 teaspoon of baking soda, you can use 2 teaspoons of baking powder. While it did change the consistency of the batter and the taste just in the slightest, it wasn’t something terribly noticeable. I also omitted the corn syrup because I didn’t have that.
This was adapted from a recipe uploaded to allrecipes.com (http://allrecipes.com/recipe/chewy-peanut-butter-chocolate-chip-cookies/).
My Version of Chewy Peanut Butter Cookies
Yields: 24 cookies
-1/2 cup butter, softened
-1/2 cup peanut butter
-1 cup packed brown sugar
-1/2 cup white sugar
-2 tablespoons water
-2 teaspoons vanilla extract
-2 1/2 cups all-purpose flour
-1 teaspoon baking soda (or 4 teaspoons baking powder)
-1/2 teaspoon salt
-2 cups chopped semisweet chocolate
1. Preheat oven to 375 degrees F.
2. In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the water and vanilla. Combine the flour, baking soda (or powder), and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
3. Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.
The biggest difference was it was more of a drop than a traditional cookie, but delicious nonetheless!
Remember those friends at work that like to try my creations? Well, they also like to send me recipes to try (and bring to work to taste test) lol. And thus, the Peanut Butter & Nutella Swirl Cookies were born.
This recipe was adapted from Delightful Bitefuls (http://delightfulbitefuls.blogspot.com/2011/02/peanut-butter-nutella-swirl-cookies.html).
Peanut Butter & Nutella Swirl Cookies
Yields: Don’t remember lol
-1/2 cup unsalted butter, softened
-3/4 cup smooth peanut butter
-1/2 cup white sugar
-1/2 cup packed brown sugar
-1/2 teaspoon vanilla extract
-3/4 teaspoon baking soda
-1/4 teaspoon salt
-1 3/4 cups all-purpose flour
-Approx. 1/4 cup Nutella (but I’m pretty sure I used around 1/2 cup).
-Parchment paper (not completely necessary)
1. Preheat oven to 350° F.
2. Combine butter, peanut butter, sugars, egg, and vanilla. Mix until well blended.
3. Add flour, baking soda and salt. Attempt to drizzle Nutella on top of the dough (or just plop in there) then swirl it through the dough with a butter knife.
4. Chill dough 15 minutes in the refrigerator. Roll into balls by hand. Place on parchment lined cookie sheet or spray that baby with some non-stick cooking spray. Using a fork, press down the balls to flatten slightly. Bake until edges are very lightly browned (about 7 to 10 minutes).
5. Allow to rest 2 minutes on cookie sheet before transferring cookies to a cooling rack.