Chocolate Peanut Butter Cookies

 

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

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.

Peanut Butter Chocolate Brownies

I have to tell you that I love brownies. Not the cheap from the box kind, but real homemade brownies that are full of bittersweet chocolate. I love to keep them cold in the fridge and break off little pieces throughout the day. (It doesn't count when you don't eat it all at once, right?!) I love to add things to my favorite brownie recipe whether it be oreos, nuts, cream cheese or in this case peanut butter. Whoever thought up the winning combo of peanut butter and chocolate should be awarded a prize. The two just go so well together. I am not sure if you've been able to tell or not, but I have been on a bit of a chocolate and peanut butter kick lately. It seems that most of the desserts that I have made lately contain the combo and they have been delicious. This one is no exception. If you love peanut butter and chocolate, you've gotta try these.

Chocolate Peanut Butter Brownies
(adapted from a recipe from Everday Food Magazine)

1 cup flour
1/4 cup cocoa powder
1/2 tsp baking powder
1/2 tsp salt
1 stick of butter cut into pieces
1 1/3 cups of chocolate chips, I prefer bittersweet
1 1/4 cup sugar
3 eggs
6 Tbs. creamy peanut butter

1. Preheat oven to 350 degrees. Line a 9x9 pan with foil and spray with cooking spray. Set aside. In a bowl, mix together the flour, cocoa powder, baking powder and salt, stir with a fork to combine and set aside. In a bowl set over a pan of simmering water, melt the butter and chocolate. Stir occasionally until melted. Remove from the heat and add the sugar. Once mixed, add the eggs and mix well. Add the flour mixture stirring only until combined. Don't over mix.

2. Heat the peanut butter in a small dish for about 15-30 seconds until slightly melted. Do not overheat. If the peanut butter is too runny it won't swirl well with the brownies. Drop the peanut butter by tablespoon in about 6 seperate spots. Swirl the peanut butter and brownies mixture with a butter knife.

3. Bake for about 45 minutes or until the edges have crisped and the brownies look cooked through. Cool in the pan completely and then refrigerate until cold before cutting (This allows for a nice perfect cut.)

Individual Chocolate Peanut Butter cakes

I needed to make a sweet treat for some ladies I was going to visit so I searched through my pantry, and this is what I came up with. A jazzed up cupcake with flavors like a Reeses Peanut Butter cup. I baked the cupcakes from the boxed mix since I was in a hurry, but the homemade frosting is what really makes them special. I say, if you're going to use a box mix for the cake, take the time to make the good frosting. It really only takes a few minutes and it tastes great.

I have two great peanut butter forsting recipes for you. The first one is what I used here. I ended up playing around with a basic swiss meringue buttercream and turned it peanut butter. I had to go against the original recipe and add some powdered sugar to get it to the stiffness that I needed to pipe it onto the cupcakes. It has a sweet smooth texture and is perfect for the chocolate cakes.

The second peanut butter frosting is a little quicker and super delicious. Like a lot of my recipes, it is from Ina Garten. If you are short on time, pull this one out and you will be a star. It looks fancy shmancy but is so simple.

Individual Chocolate Peanut Butter Cakes

Make cupcakes according to box mix and remove the liners. Cut each cupcake in half horizontally. Pipe or spread a layer of peanut butter frosting on bottom layer of cupcake and top with the top piece. Pipe or spread the top with the frosting and top with a Reeses Peanut Butter Cup. Refrigerate to set the frosting.

Frosting : Peanut Butter Swiss Meringue Buttercream
(adapted from a Dorie Greenspan recipe)

4 egg whites
1 cup sugar
2 sticks of butter, room temperature
1 cup creamy peanut butter
1 tsp. vanilla
1/4 tsp. almond extract
powdered sugar

1. In a glass bowl set over a pan of simmering water, whisk the egg whites and the sugar constantly for about 3 minutes or until you can no longer feel the sugar when a small amount is rubbed between your fingers.

2. Pour into mixer bowl with the whisk attatchment. With the mixer on medium-high, slowly add the butter and peanut butter about a Tablespoon at a time waiting until each is incorporated before adding more. Beat on medium-high speed for about 8-10 minutes until well whipped.

3. Add the extracts and mix well. Add powdered sugar until the frosting is to desired consistency (the frosting will set up when refrigerated).

Ina Garten's Peanut Butter Icing

1 cup powdered sugar
1 cup creamy peanut butter
5 Tbs. butter, at room temperature
3/4 tsp vanilla
1/4 tsp. kosher salt
1/3 cup heavy cream

Place the sugar, peanut butter, butter, vanilla and salt in the bowl of mixer fitted with the paddle attatchment. Mix on medium-low until creamy, scraping down as necesary. Add the cream and beat on high until mixture is light and smooth.