Ok, I’ll say it right off the bat – I’ve used peanut butter in almost all of my recent recipes and I know this isn’t making the… Read more “Pretzel Peanut Butter Buddies”
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So straight off the bat, one thing you should know about me is that I love peanut butter. I mean like “eat-it-straight-off-the-spoon”, any time of day, put it in everything, get defensive when my husband points out I’ve almost eaten an entire jar kind of love.
It’s perfect. Not too sweet, not too salty and the best damn before-dinner, after-breakfast, any time of day snack a girl could ask for.
(Apologies to those people who are allergic, or know someone who’s allergic to peanuts. This recipe is most definitely not for you!)
I’ve adapted this recipe from an article in People Magazine entitled “‘The Mother’ of All Recipes: HIMYM’s Peanut Butter, Chocolate and Caramel Cookies”. By adapted I mean I left out the caramel cause I had a hankering for just straight up peanut butter and chocolate.
Below you’ll see the recipe, my changes are in red
1 cup butter, softened
1 cup granulated sugar
1 cup brown sugar
1 cup creamy peanut butter (I like to use Kraft Smooth Light PB)
2 large eggs
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
2 cups semi-sweet chocolate chips (you can also chop up a Jersey Milk or Dairy Milk for bigger chocolate chunks)
1. Preheat oven to 350°F.
2. Beat first 4 ingredients at medium speed with an electric mixer until smooth. Add eggs and vanilla, and beat for about 5 minutes until the mixture is light and fluffy (it’ll look like peanut butter frosting)
3. Sift together flour, baking soda and salt in a separate bowl. Add to butter mixture, beating until just blended. Add the chocolate chips and stir in gently with a spoon – the dough will be very sticky and fluffy and you want to keep that volume!
4. You can either chill the dough for 30 minutes for richer, nuttier cookies, or bake them straightaway for a chewier, gooier cookie. You can also either shape the dough into balls or just drop by the tablespoon onto your cookie sheets. NOTE: if you don’t chill the cookies, they will spread out, so leave room!
4. Bake for 11-13 minutes or until lightly browned. Cool on baking sheets for 5 minutes. Transfer to cooling rack…or your mouth 🙂
And that’s it! Super simple right? I hope you enjoy these peanut buttery, chocolatey morsels!
It’s been a long, long time since I’ve logged in. 2.5 years to be exact. That’s unacceptable, and I apologize. To make up for my grievous lack… Read more “I’m back, and better than ever!”
I don’t know about you, but I’m not into celebrating the new year. I’m over it.
My work colleague said to me last week that it’s her least favourite holiday because you’re practically forced to have fun. There’s so much pressure to do something sexy and exciting, to ‘ring in the new year’ in an epic way (as if that will ensure the entire year to come will be epic as well).
I couldn’t agree more.
So, last night, I played Monopoly. Me, my husband, his brother-in-law and his partner sat around for 3 hours and played Nintendo Monopoly. And I couldn’t be happier about it. For starters, I won Monopoly (for the first time ever!) but also because we had food, we had laughter, and we had great company. What better way to end off an incredible year than with incredible people and plates of melty brie and freshly baked cookies.
Yesterday I had a bit of a break from my post-Christmas detox and bought a bag of Hershey’s Cookies ‘n’ Creme Kisses. I wanted to bake something for our Monopoly night and thought these would be a nice change from all the Christmas-y baking I’ve been doing.
These double chocolate cookies were originally meant to have chunks of milk chocolate in them, but I’ve found you can add almost anything to this cookie base and they’re phenomenal. I’ve added nuts, dark chocolate, semi-sweet chocolate chips, dried cranberries, leftover Kit Kat etc. etc.
So, without further ado, the recipe (credit: Inspired Taste) [Any purple text is how I’ve deviated from this recipe.]
Makes about 28 regular-sized cookies.
- 1 cup plus 2 tablespoons salted butter at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar (not packed)
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 3/4 cups unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon ground or instant coffee (I used the coffee from a Nespresso pod) <– optional
- 1/4 teaspoon salt
- About 20-25 Hershey’s Cookies ‘n’ Creme Kisses
- Preheat oven to 350 degrees F. Then, line two baking sheets with parchment paper (or use non-stick baking sheets)
- Add butter and sugars to a large bowl, turn your mixer to medium speed and beat until creamy.
- Add one egg, then turn mixer to medium and beat until well incorporated. Add the second egg as well as the vanilla extract and beat until they are well incorporated.
- Chop up your Hershey’s Kisses. It doesn’t matter if they’re all the same size – in fact, the more odd the sizes the better.
- In a separate bowl, sift together the flour, cocoa powder, baking soda and the salt.
- Add the dry mixture to the wet ingredients (slowly, or else you’ll get a cloud of flour in your face)
- Mix until everything is just blended (as in, when everything is a uniform shade of brown) The dough will be REALLY thick, so it’s best to mix this by hand instead of blowing out the engine of your mixer.
- Add these to the dough and mix until more or less evenly distributed. Add in any other chocolate or ingredients you like (I found half an Aero bar that I chopped up and added as well).
- Roll the dough into balls – I chose to make smaller cookies, so they were about an inch diameter.
- Place the balls on your cookie sheet and bake for about 6-13 minutes (my oven runs hot and the cookies were small so mine only took about 6-7 mins to bake)
- Remove from the oven and let cool on the baking sheet for a few minutes. Slightly underbake for chewier cookies.
And voila! Double Chocolate Cookies ‘n’ Creme cookies!