Peanut butter chocolate chip cookies

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I have a great love for peanut butter cookies.  I haven’t tried to make them myself until recently.  For some reason, making peanut butter cookies was intimidating and I had a feeling they wouldn’t turn out as good as I imagined them.  I also knew that I could just get one on on of my many visits to Fido and it would be super yummy, as are all of their baked goods.

I ran across this recipe from Smitten Kitchen and decided it was finally time that I try to make peanut butter cookies myself.

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I am quite pleased with how they turned out.  I think it’s safe to say that my brother enjoyed them too. I plan to make some more for a trip to the cabins that I have coming up with friends.

Here’s the recipe from Smitten Kitchen:

Peanut Butter Cookies
Adapted from the Magnolia Bakery Cookbook

1 1/4 cups all purpose flour

3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (smooth is what we used, but I am pretty sure they use chunky at the bakery)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips

For sprinkling: 1 tablespoon sugar, regular or superfine

Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern, but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

– I left out the peanut butter chips only because I couldn’t locate my bag, but next time I will use them!  I love the recipes featured on Smitten Kitchen. I plan on trying her hummus recipe in the next few days too.  I’ll let you all know what I think!

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Mini Puffed Pancakes

This recipe will rock your little breakfast-for-dinner world. I originally saw this post for puffed pancakes over at Rockstar Diaries. Naomi’s lovely picture of her puffed pancake drew me in.  I knew that I had to give her recipe a try.  I used the same recipe given in the post, but I used four one-cup ramekins to make mini versions instead!

Here are pictures of the process with the recipe listed at the end.  Please check out the Rockstar Diaries blog to see the original post!

I used 1 tablespoon of butter total. I divided it up among the four dishes.

Dry ingredients and 2 eggs in a 2 cup pyrex. Since I knew I was going to pour the batter in to my ramekins I thought it would be easier to mix it up here.

Melt the butter in the oven while it is preheating. Pour the batter equally in to the four dishes with the melted butter.

Let them bake until puffed and a little brown. This is what mine looked like immediately out of the oven.  It will fall some.

I melted a little peanut butter and drizzled it on my pancake.  I then put some powdered sugar and cut up a tagalong to top it off.

I will be making these again very soon.

Here is Naomi’s recipe from her blog: 

2 eggs
1/2 cup milk
1/2 cup flour
dash of salt
dash of cinnamon
1 tablespoon butter
preheat oven to 425 degrees.
whisk together the eggs, milk, flour, salt and cinnamon in a bowl.
while the oven is preheating, melt the butter in a pie pan or 9 inch square pan.
pour the batter into the hot melted buttered pan.
bake 10-12 minutes (or until the pancake is firm and has puffed around the edges).
the pancake will shrink down a bit after coming out of the oven (that’s ok.) serve right away with lemon juice, powdered sugar, maple syrup, or fruit.
I read Rockstar Diaries daily thanks to my friend Kate.
Let me know if you try out the recipe!

Mile-high Peanut Butter-Brownie Pie

I found the recipe for this pie through the Pillsbury bake-off recipe collection.  I have been thinking about this pie a lot lately and I thought I would share a couple of pictures along with the link to the recipe here.  This pie is so rich, but so yummy.  You should make it. Immediately.

This is the link

You’re welcome.

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