Thick and Chewy Peanut Butter Cookie

I've been looking for another Peanut Butter Cookie with chocolate chips for a while and I came across this recipe, originally from "The Dessert Bible" by Christopher Kimball.

A little over a year ago I made these and they were great but this recipe seemed like a thicker cookie, something more bakery style. This cookie did come out thicker and the ground up peanuts used do give the cookie a nice crunch and peanut taste, however, I still think this one is every bit as good. I think the peanut butter chips give a more "peanutty" flavor.

But, don't get me wrong. These are delicious, nice and moist. One additional step I'd make would be to dip them in sugar before baking. And you don't have to put in the chocolate chips or chunks...up to you!

Thick and Chewy Peanut Butter Cookies ( found here)

Makes about 3 doz.

2 1/2 cups AP flour ( I used 12.2 ozs.)
1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
2 sticks unsalted butter, softened but still cool
1 1/2 cups packed light brown sugar
1/2 cup sugar
1 cup creamy peanut butter
3 large eggs
2 tsp. vanilla
1 cup roasted salted peanuts
1 cup chocolate chips or chunks (optional)
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1. In a medium bowl, whisk 1 1/2 cups of the flour, baking soda, baking powder, and salt. Set aside.
2. Place the reamining 1 cup of flour with the roasted salted peanuts in a food processor and pulse til ground, 15 one second pulses.
3. Stir mixture into the dry mixture.
4. Beat the butter and sugars til light and fluffy, about 3 minutes.
5. Add the peanut butter and beat to combine, scraping the bottom and sides of the mixing bowl.
6. Add the eggs, one at a time, then beat in the vanilla.
7. On low speed, add the flour in 2 additions.
8. Stir in the chocolate chips or chunks.
9. Cover and chill the dough in the fridge 30 minutes, or til stiff.
10.Preheat oven to 350. Line baking sheet with parchment paper.
11. Once the dough is chilled, roll the dough into 2" balls and place on the baking sheet, spacing 3" apart. Press the dough lightly with a fork to make an "X".
12. Bake for 10 - 14 minutes.
Allow to cool on the baking sheet to set the cookies, about 3 minutes. Then transfer to a wire rack to cool completely.

Chocolate Peanut Butter Sandwich Cookies

I love quick and easy cookies that can be made in one or two bowls without even using the mixer. In the middle of a busy weekday, to be able to whip up a batch of cookies..really good cookies, in no time, is just a wonderful thing!
This cookie sandwich combination of chocolate and peanut butter is favorite at our house. I've made chocolate whoopie pies with peanut butter filling that dissappear in record time, so I knew this cookie would be pretty much devoured as quickly as I made them. And they were.
The original recipe was one of the winning cookies from Cook's Illustrated's contest but I swapped out the peppermint filling for this peanut butter filling.
The chocolate cookie is soft enough to hold up to the soft filling, although chilling the cookie will help set the filling a bit.

Combine the flour, baking soda and salt in a medium bowl and set aside.

Then in a heavy saucepan, over moderate heat, heat the chocolate chips, brown sugar, butter and water.

Stir til the mixture is smooth.

Pour the chocolate mixture into a large bowl and beat ( or whisk) in the egg.

Stir in the flour mixture til just combined.

Once the batter is combined, scoop out the dough, about 1" to 1 1/2" in size, depending on how big you want the cookies.

Place them on the prepared cookie sheet, spacing about 2" apart.

If you like fatter cookies, leave them as is. If you want a little flatter cookie, press them down slightly with your fingers.

Bake them 8 to 10 minutes. ( testing a few first will help you determine the best baking time in your oven). You want them to be a little soft.

To make the filling, just beat the butter and peanut butter til smooth, then add the confectioners' sugar.

Beat til nice and smooth.

And spread on half the cookies, then sandwich with the other half.

Chill if you want the filling to set and harden slightly.

Chocolate Peanut Butter Sandwich Cookies


Makes about 2 1/2 dozen, depending on size.

Cookies:
1 1/2 cups AP flour

3/4 tsp. baking soda

1/2 tsp salt

1 cup semisweet chocolate chips

3/4 cup packed light brown sugar

5 tbsp. unsalted butter, softened

1 tbsp. water

1 large egg

Filling:

1/2 stick ( 4 tbsp.) unsalted butter, room temp.

1/2 cup smooth peanut butter ( although I bet chunky would be pretty good, too!)

3/4 cup confectioners' sugar

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Preheat oven to 350. Line baking sheet with parchment paper.

1. Combine flour, baking soda and salt in a medium bowl and set aside.

2. In a heavy saucepan, combine chocolate chips, brown sugar, butter and water. Over moderate heat, stir the mixture til it becomes smooth.

3. Pour the mixture into a large bowl and beat ( or whisk) in the egg.

4. Stir in the flour mixture til all combined.

5. Scoop spoonfuls, about 1" to 1 1/2" round in size and place on baking sheet, spacing about 2" apart. Flatten slightly with fingers ( for a flatter cookie) or leave rounded (for a fatter cookie).

6. Bake 8 to 10 minutes, or when edges are set but centers are still slightly soft. Don't overbake. You want a soft moist cookie. Cool 5 minutes on sheet. Cool completely on wire rack, then assemble the cookies, filling each with about 1 tsp. of filling. Chill in frifge to set the filling more.

To make filling: Beat the softened butter and peanut butter in a small bowl. Add in the confectioners' sugar, beating til smooth.

Chocolate Chew Bars

It was a rainy Sunday today and because I was up very early, I decided I had plenty of time to do some baking before the indoor market began.
I had found a vintage cookbook called " America's Best Recipes", "State Fair Blue Ribbon Winners" at a flea market I went to yesterday and I wanted to try a recipe that was quick and easy so I chose this one. It was a blue ribbon winner from the Illinois State Fair.
I looked up and found quite a few chocolate chew recipes on line but I didn't find anything exactly like this one.
The recipe went together easily and quickly and although I liked the end result, I think with a little tweeking, it could be much better!
It was definitely chewy from the oatmeal pecan base. Which is what I'd change up a bit. I think I'd put the oatmeal and pecans in the food processor and take them for a spin a few times to break them up more. I think the oatmeal flakes just needed to be broken down a bit more.
And they could have been a little sweeter, so I'd add more sugar.
But, everyone loved them, so here's the recipe. Oh I almost forgot, the recipe called for cherry extract but since I didn't have that hanging around my kitchen, I used vanilla extract.

Chocolate Chew Bars ( Makes 2 to 3 dozen bars, depending on the size you cut them).

3 cups old fashioned rolled oats

1 cup coconut

1 tsp. cherry extract ( I used vanilla)

1 cup finely chopped pecans

1 cup butter, melted

1/2 cup sugar

6 oz. semisweet chocolate

3/4 cup peanut butter

Preheat oven to 350.

1. In a large bowl, blend the first 6 ingredients til crumbly.

2. Press mixture into an ungreased 9" x 13" pan.

3. Bake for 15 to 20 minutes, or til lightly golden brown ( Mine took a good 20 minutes).

4. In a small saucepan, combine the chocolate and peanut butter and cook on low heat til melted.

5. Spread over baked oatmeal base, chill and cut into bars.

Peanut Butter Chocolate Chip Cookies & Brownies

We had such beautiful weather this weekend and I knew it that would bring a good crowd into the farmers market!
I didn't have the patience to babysit baking my scones. So I needed some new goodies to sell but..well, let me explain.

A while back my old reliable oven I've been baking with for the 9 plus years I've been in this house decided it was tired and just freaked out on me one day. So I went out, picked out a new one, had it installed..but it didn't work correctly. The temperature kept increasing, once I set it over 350, to the point that it was burning the bottom of what I was baking, especially my scones. I found the only way to bake the scones properly, without them burning was to actually keep an eye on the oven as they baked to be sure the temp. didn't go to 475! Which it did and I had to open the damn oven door to lower the temp.!! Who wants to bake this way? Not me!

So I had them take away that one..bring in a new one..and that one didn't work correctly either! It did the same thing! So now I'm on my third oven, different make and so we'll see what happens! And this one bakes convection also. Should be interesting getting adjusted to it.

So, that is why I chose to try these famous brownies by the bakery "Baked" in NYC. The recipe is very well known and they've gotten such great reviews that I thought it was time to give them a try.
If you read the recipe, you'll notice a few notes that go along with it. One in particular that states to be sure to not to overbake them. Well, I was so afraid I would maybe do just that , that I think I may have taken them out a minute too soon. It did pass the toothpick test, though. They were dense and fudgy and although everyone who tried a sample seemed to really like them, I 'm really not convinced they live up to all the hype!! Sorry.. just my humble opinion.

The peanut butter chocolate chip cookies I've made a few times before. They're from Smitten Kitchen's blog ( and originally from the Magnolia Bakery Cookbook) and they're really great! Unlike other peanut butter cookie recipes I've tried, these cookies don't crumble into a bunch of crumbs. They hold their shape and taste amazing!

I hope you'll forgive me for not posting the recipes. I have , however, provided the links. I'd love to hear from you on either or both recipes. Have you made them? What do you think of the brownies?
And, BTW, I did use Valhrona cocoa powder! I didn't skimp on the ingredients! (Just thought you might be wondering!).

Chocolate Peanut Butter Filled Cookies

Here's another recipe I found in the Better Homes and Gardens , All Time Favorite Cookbook supplement. It's a cakey cookie combining the great flavors of chocolate and peanut butter. And who doesn't love those two together?
An easy and quick recipe to make, you could use chunky peanut butter rather than the smooth the original recipe calls for. This would add that crunch factor we all love!

So let's start with the dry.
Combine the flour, cocoa powder and baking soda in a medium bowl.
In a large mixing bowl, combine the butter, the 1/2 cup granulated sugar, brown sugar and 1/4 cup of peanut butter. Beat on medium speed til all is combined.
Add egg, milk and vanilla ( I put these 3 ingredients into a small measuring cup with a spout) and beat well.
You'll need to stop the mixer and scrape the sides and bottom of the bowl occasionally with a rubber spatula to get it all mixed together.

Beat in flour mix slowly, again scraping the bowl with a spatula. The recipe says to stop the mixer and continue to beat the mixture with a wooden spoon ( in case it gets too thick) but I didn't need to do this. It worked out fine with the paddle attachment I always use.

Scoop out dough and shape into 32 balls, 1 1/4" in diameter. Set aside.

Make the peanut butter filling by combining powdered sugar and 1/2 cup peanut butter. It says with mixer, beat til smooth. ( I just used a fork, then my fingers to incorporate.).

Make 32 balls from this. Remember, the balls will be smaller than the chocolate cookie balls.

Flatter each chocolate ball and place a filling ball on top of each.

Shape flattened chocolate ball over filling ball, completely covering filling ball.

Reshape into a ball.

Sprinkle the ungreased cookie sheet with some granulated sugar to prevent sticking. Place the balls onto the cookie sheet, 2" apart.

Flatten each ball with the bottom of a glass, dipped in sugar to keep it from sticking.

Bake in a 350 oven for 8 minutes.

Let them cool on the sheet 1 minute. Then transfer to wire rack to cool completely.

Chocolate Peanut Butter Filled Cookies

1 1/2 cups AP flour

1/2 cup unsweetened cocoa powder

1/2 tsp. baking soda

1/2 cup butter, softened ( I used unsalted. The recipe doesn't specify)

1/2 cup granulated sugar

1/2 cup packed brown sugar

3/4 cup creamy peanut butter ( I think either creamy or crunchy would be great.)

1 egg

1 tbsp. milk

1 tsp. vanilla

3/4 cup powdered sugar

2 tbsp. granulated sugar

1. In medium bowl, stir together flour, cocoa powder and baking powder

2. In large mixing bowl, combine butter, the 1/2 cup sugar, brown sugar and 1/4 cup peanut butter. Beat on medium til combined.

3. Add egg, milk and vanilla, beat well.

4. Beat in as much flour mixture as you can with mixer. Using a wooden spoon, stir in any remaining flour mixture.

5. Shape dough into 32 balls. Set aside.

6. Make filling by combining powdered sugar and remaining 1/2 cup peanut butter with mixer. ( I used a fork, then my fingers.) Shape into 32 balls.

7. Preheat oven to 350.

8. Flatten chocolate balls and place a peanut butter ball on top of each. Completely cover filling ball with chocolate ball.

9. Flatten each with the bottom of a glass dipped in sugar.

10. Place cookies on ungreased cookie sheet 2" apart.

11. Bake 8 minutes. Let them stay on the sheet 1 minute. Then transfer to wire rack to cool completely.