Monday, August 25, 2008

Chocolate Peanut Butter Cookies

Kristen's Food August 2008 030 

Well,  school started back up last week and my house has quieted down significantly.  I didn't really realize how crazy it had gotten during the summer until now when we are back on a regular schedule.  While it's hard to have my kids in school it has also allowed me to get more things done around the house.  I actually haven't baked anything for awhile but I have made a few ice creams that I hope to post soon.  I plan on having more time to bake now that school is in.

When I was a kid, I always had to go to daycare right after school and then when I finally got old enough I was a latch-key kid.  Because of that I always envied the kids whose parents were at home waiting for them with freshly baked cookies or an after school snack.  I think because of that, I am so grateful that I am able to stay home with my kids.  I also overcompensate by having something freshly baked nearly everyday.  I am trying to come up with some healthy recipes so that I don't inadvertently make my kids unhealthy with all of my mothering.  There really isn't anything more comforting after a long day at school then a freshly baked treat.

Today's treat, that miraculously came out of the oven just as the kids were getting off the bus, was not really a healthy one but one that I made with what I had on hand (I really need to go to the grocery store!).   I had some peanut butter and a little bit of chocolate so I flipped through my favorite baking book (Dorie Greenspan's, Baking From my Home to Yours) and looked through the peanut butter section in the index.  I noticed the chocolate peanut butter cookies and thought that they would be a great hit in my house.  I was right, they were pretty darn good.  Although, I think that they'd be better sandwiched with some of the fresh vanilla ice cream I made a few weeks ago, too bad it was gone in one night!

Chocolate Peanut Butter Crisscrosses

Kristen's Food August 2008 033

2 cups flour

1/2 cup cocoa powder

1 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1 tsp. cinnamon (optional)

2 sticks (1 cup) butter, softened

1 cup peanut butter

1 cup packed light brown sugar

3/4 cup sugar

1/2 tsp vanilla

2 large eggs

1/3 cup chopped bittersweet chocolate

about 1/2 cup sugar, for rolling

1.  Preheat the oven to 350°.   In a large bowl, combine the flour, cocoa powder, salt, baking powder, baking soda, and cinnamon (if using) and whisk to combine.

2.  In the bowl of a mixer fitted with the paddle attachment, cream the butter for 1-2 minutes or until smooth.  Add the peanut butter and beat for another minute.  Add both of the sugars and beat for about 3 minutes until light and fluffy.  With the mixer running add the eggs, one at a time mixing until each is combined, then add the vanilla.

3.  With the mixer on low, slowly add the flour mixture a little at a time.   Mix until just combined.  Add the chopped chocolate and mix to combine.

4.  In a shallow bowl add the 1/2 cup flour.  Scoop the cookie dough (which will be soft) into heaping tablespoons and roll into a ball.  Drop the rolled balls into the sugar and roll to coat all sides.  Place on cookie sheets leaving about 2 inches of space between each cookie.  Dip the tines of a fork into the sugar and make the crisscross pattern into each cookie.  Bake the cookies for about 11-12 minutes.  the cookies will be soft but will firm up as they sit out.  Remove the cookies to a cooling rack.

1 comment:

The Marshall Family said...

They look a little burnt :)