The Perfect Peanut Butter Cookies

Even though I already had a peanut butter cookie recipe that I love, I had an itch to try a different recipe for no particular reason. And I am so glad that I did! This peanut butter cookie is indescribably good. It has a perfect peanut butter flavor and the texture is just what you want from a peanut butter cookie. The cookies are thick with a slightly crispy exterior and a thick, soft interior.

The cookie includes both chocolate and peanut butter chips. As a rule, I generally use dark chocolate when baking cookies, but peanut butter cookies are the one exception to this rule. I read in the Baked cookbook that milk chocolate is preferred for peanut butter cookies because the dark chocolate can taste bitter against all the sweetness of the peanut butter.

As a bonus, the cookies are rolled in sugar before they are baked. This step could probably be left out if you're short on time, but it does add to the texture, flavor, and appearance of the cookies. Either way you definitely want to have people to share these with, because trust me you don't want these cookies sitting in your kitchen testing your willpower. They will win!

Peanut Butter Cookies
Recipe from: Smitten Kitchen
Ingredients:

• 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 (I used smooth)
• 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 (I used milk chocolate)
• 2 tablespoons of sugar, for sprinkling
  

Directions:

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

2. 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.
   

3. Place sprinkling sugar 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 (I used the back of a small offset spatula to keep it smooth on top), but do not overly flatten cookies.
   

4. 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.

Chocolate Peanut Butter Cake

I do a lot of stupid things, but this one takes the cake (pun intended). I had this recipe bookmarked for 2 years before I got around to making it. Two whole years! Why oh why did I wait this long to make it? It is hands down the best cake I've ever made.

I don't make cakes all that often because I prefer cookies, brownies, and cupcakes (things that are easy to send to work with Ross), but when the occasion presents itself I love making layer cakes.

Last week was Ross' 29th birthday. When I was giving him a few options for a cake to choose from, I'm pretty sure he didn't hear anything after I said "Chocolate Peanut Butter." I read off the list to him, but I could tell he was just waiting for me finish talking so he could blurt out "I want the chocolate peanut butter one!"

This cake did not disappoint. The cake itself was light and moist. It wasn't too too chocolaty, which was good when you paired it with the peanut butter frosting. And the peanut butter frosting... there are no words. Just go make it. I know it sounds weird because it has peanut butter and cream cheese, but trust me on this one, it's amazing. And the chocolate peanut butter ganache is the perfect finishing touch (not to mention it does a great job hiding all the frosting imperfections)!

A few notes about the recipe:

1. I'm leaving the original instructions for the cake, which produces a 8 inch cake. I ended up halving the recipe and making a 6 inch cake. I did not halve the recipe for the frosting or the ganache. I had leftover, but don't worry, I put them to good use. :)
   
2. The original ganache recipe calls for 8 ounces of chocolate, but I read comments on the original post from people who had trouble with the ganache spreading so I reduced the chocolate down to 6 ounces.
3. This cake is rich and intense, serve it in the thinnest slices possible!
   

Chocolate Peanut Butter Cake Recipe: Adapted from Smitten Kitchen Makes an 8-inch triple-layer cake

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup chopped peanuts (I used honey roasted), optional

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Decorate the top with chopped peanuts. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

6 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Peanut Butter Butterfinger Cookies

If you know me at all, you should know that when it comes to cookies, I can't leave well enough alone. I have this habit of saying to myself "what else could I could put into this cookie to make it even more over the top"? My best examples: Oreo Cookie Cookies & Chocolate Chip Pretzel Cookies. Today, I decided to go with butterfingers.

I've been itching to throw butterfingers into a cookie recipe for a while and when I saw this peanut butter cookie, it looked absolutely perfect to me. I was a little skeptical about the recipe because it has a whole tablespoon of baking powder, but it was a David Lebovitz recipe so I decided to trust the man and forge ahead. In the end, I had mixed reactions to this cookie. It was thick and chewy and didn't spread too much which is what I look for in a peanut butter cookie, but I definitely thought it had a bit of a strange aftertaste to it. At first I thought maybe the cookie was too sweet (you know, since I added a bunch of candy to an already sweet dough), but then I thought maybe the aftertaste was coming from the baking powder. It could be too much baking powder, it could be that I need new baking powder, or it could've just been in my head (after all my husband loved these cookies and had no problems scarfing them down). Whatever the case may be, I'm not quite done experimenting with this cookie recipe. I think it has the potential to be a great peanut butter cookie. Next time, I'll skip the butterfingers and bring the baking powder down to a teaspoon.

Peanut Butter Butterfinger cookies:
Source: Adapted from The Busty Baker, originally from Ready for Dessert by David Lebovitz
Makes: About 30 Cookies
Ingredients:

• 1 ¼ cups all purpose flour
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, melted
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 1 cup creamy peanut butter
• 1 large egg
• 1 teaspoon vanilla extract
• 10 fun size butterfinger bars, chopped
  

Directions:

1. In a small bowl, whisk together flour, baking powder, and salt; set aside.
2. In the bowl of an electric mixer, beat together butter, sugars, and peanut butter just until smooth. Add egg and vanilla and beat until combined. Add the flour mixture and mix just until the dough comes together. Add in the butterfinger and mix together.
   
3. Cover and refrigerate the dough for at least 2 hours or up to overnight. Remove the dough from refrigerator and let it come to room temperature.
4. With racks in the upper and lower thirds of the oven, preheat to 350F. Line two baking sheets with parchment or silicone baking mats.
   
5. Using a 1-inch cookie scoop or a heaping tablespoon place cookie dough on prepared cookie sheet 2 inches apart. Using the back tines of a fork, make a crosshatch pattern on each cookie, flattening it slightly.
6. Bake, rotating sheets halfway, until cookies begin to brown at the edges but centers still look slightly uncooked, 9 to 10 minutes. Cool cookies on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.

Pretzel Cookies with Chocolate & Peanut Butter Chips

It seems like the culinary world has been slightly obsessed with the salty/sweet combination lately. I keep seeing salted caramel desserts and fleur de sel sprinkled on top of various desserts. I for one, am completely for this. Once I made the infamous NY Times chocolate chip cookie recipe with sea salt sprinkled on top, I was hooked. So when I had a bunch of left over pretzel salt from making soft pretzels, I knew exactly what I would do with it.

These cookies were awesome. I loved what the pretzels added to the cookie. They stayed nice and crispy, which was a great contrast to the chewy cookie. And of course you can't go wrong with milk chocolate chips and peanut butter chips.

I absolutely loved the combination of pretzel, milk chocolate, and peanut butter and I would make these again in a second. The only change I might make next time is to the base cookie recipe. I strayed from my normal recipe because I wanted to find a recipe that made less cookies (strange, I know). This recipe was good, but if you have a favorite cookie recipe feel free to use that instead.

Another note about these cookies is that they did not spread very much for me. The first batch barely spread at all, so I smushed down the second batch a little before putting them in the oven.

Recipe: Chocolate & Peanut Butter Chip Pretzel Cookies
Makes 24 cookies

Ingredients:

• 1 1/2 cups of all purpose flour
• 1/2 tsp. of salt
• 1/4 tsp. of baking soda
• 1/2 cup of butter at room temperature
• 1/2 cup of tightly packed light brown sugar
• 1/3 cup of granulated sugar
• 1 egg (beaten)
• 1 tsp vanilla extract
  
• 1 cup milk chocolate chips
• 1/2 cup peanut butter chips
• 1/2 cup broken up pretzel pieces
• Preztel Salt or Sea Salt
  

Directions:

1. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
2. In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.
3. Add the flour mixture and beat just until there are no more streaks of flour. Stir in the chocolate chips, peanut butter chips, and preztels. Cover and refrigerate for an hour.
   
4. Preheat the oven to 350F. Line baking sheets with parchment paper. Scoop out well rounded tablespoonfuls of the dough and sprinkle with pretzel salt. Leave about 2 inches between each ball. Bake for 10 minutes. If you prefer crispier cookies increase the baking time by 1-2 minutes. Allow the cookies to cool on the baking sheet for a few minutes before removing.

Banana Bars 2 Ways: Peanut Cream Cheese Frosting & Vanilla Cream Cheese Frosting

I'm always looking for new ways to use up extra bananas. Don't get me wrong, I love banana bread, but I was looking for something a little different this time around. These frosted banana bars did not disappoint!


I couldn't decide between regular cream cheese frosting or a peanut butter cream cheese frosting. So what's a girl do to? Make both of course! Which one was my favorite? Well whichever one I was eating at the moment. Seriously, both frostings were amazing. The peanut butter cream cheese far exceeded by expectations. I wasn't sure how peanut and cream cheese would go together, but holy cow this stuff is incredible!

Ross preferred the peanut butter one hands down, but that's no surprise because he loves anything peanut butter. His first reaction when he tried a bite was, "Wow. You should put this frosting on more stuff!" (What he really meant is that I should make something chocolate and put it on that, because according to Ross while banana + pb is good, chocolate + pb is unbeatable).

The original recipe calls for a 10 x 15 jellyroll pan, but I divided the batter into two 8 x 8 pans. You could also make these in a 9 x 13 pan. Whatever you chose, cut them into small pieces but the icing is some sweet stuff!

Frosted Banana Bars
Recipe: Adapted from AllRecipes.com
Ingredients:

• 1/2 cup butter, softened
• 1 cups white sugar
• 1/4 cup of brown sugar (increase to 1/2 cup if you like it sweeter)
  
• 2 eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup mashed ripe bananas (about 2-3 bananas)
  

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan (or 9x13, or two 8x8's).
2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan.
3. Bake for 25 - 30 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting.

Peanut Butter Cream Cheese Frosting (Enough for an 8 x 8 pan, double for 9 x 13)
Recipe: Adapted from SmittenKitchen

• 5 ounces cream cheese, at room temperature
• 1/2 stick (2 ounces) unsalted butter, at room temperature
• 2 - 3 cups confectioners’ sugar, sifted
• 1/3 - 1/2 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

Directions:

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes
   
2. Add the peanut butter and beat until thoroughly blended.

Vanilla Cream Cheese Frosting (Enough for an 8 x 8 pan, double for 9 x 13)
Ingredients:

• 4 ounces cream cheese, room temperature
• 1/2 stick butter, room temperature
• 1 tsp vanilla extract
• 2 - 3 cups confectioners sugar

Directions:

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes

Peanut Butter Chocolate Chip Cookies

These are hands down the best peanut butter cookies I've ever had.

It's no surprise they come from the Baked cookbook. Have I raved enough about this cookbook yet? These guys are seriously geniuses. Everything I've made from the book is brilliant!

The way these cookies are described in the book is as follows: "neither too dry and crumbly, nor too moist and characterless; rather it is the perfect balance of crispy and chewy". I think that pretty much says it all.

The chocolate chips are the perfect compliment to the peanut butter cookie. The recipe calls for using milk chocolate chips and warns against using semisweet chocolate because that would taste bitter against the peanut butter. I'll take their word for it.

For once, I did not change a thing about this recipe. The recipe requires chilling the dough for at least 3 hours. I chilled mine over night. The cookies were amazing the same day, but I thought they were INCREDIBLE the next day.

Recipe: from Baked (go buy this book!!!!)
Ingredients
1 3/4 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup unsalted butter, softened, cut into 1-inch pieces
1 cup granulated sugar, plus more for sprinkling
1 cup firmly packed dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup creamy peanut butter
6 ounces good quality milk chocolate, coarsely chopped

Directions

1. Sift the flour, baking soda, and salt into a medium bowl and set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat teh butter and sugar together until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add the vanilla and peanut butter until just incorporated.
3. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and mix until just incorporated.
   
4. Using a spatula or wooden spoon, fold in the chocolate. Cover the bowl tightly and refrigerate for at least 3 hours.
   
5. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.
   
6. Drop the dough by rounded tablespoon onto the prepared baking sheets, at least 2 inches apart. Sprinkle the tops of the cookies with granulated sugar and bake for 10 to 12 minutes, rotating the pan halfway through the baking time, until the tops of the cookies just begin to brown. Remove the pan from the oven and cool on a wire rack for 5 minutes. Use a spatula to transfer the cookies to the rack to cool completely.
   

Black & Tans

Well here it is: the black and tan. The peanut butter lover's response to a black & white cookie.


When I asked Ross what I should make this week he said, "something with chocolate and peanut butter" (shocking, I know). These make a perfect summer time peanut butter & chocolate treat because they're pretty light (considering the other pb&c recipes I came across) and they're mini!

The cookie part is really easy to make. The recipe comes together super quick. The time consuming part is putting the icing on these, but I actually found that to be rather fun.

Just a few notes about the recipe:

• It says that it makes 5 dozen. There is no way you're getting 5 dozen cookies out of this unless you make them the size of quarters, in which case they would be impossible to frost! I got 3 dozen cookies and they were about 2 inches each.
• Do not underbake these. They will be impossible to frost if you do.
• The peanut butter icing is pretty darn sweet as it is. I added a little more pb and took away a little of the sugar.

Recipe
Adapted from Epicurious
Ingredients:

For the cookies

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup well-shaken buttermilk
• 1/2 teaspoon vanilla
• 7 tablespoons unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg

For peanut butter frosting

• 1/4 cup creamy peanut butter
• 2 1/2 tablespoons unsalted butter
• 1 1/2 cups confectioners' sugar, sifted
• 1/4 cup half and half

For chocolate frosting

• 1/4 cup unsweetened Dutch process cocoa such as Periginotti
• 2 1/2 tablespoons unsalted butter
• 1 1/2 cups confectioners' sugar, sifted
• 1/4 cup half and half

Directions

Make cookies:
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter 2 large baking sheets.

Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup. Beat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Reduce speed to low and add flour mixture and buttermilk mixture alternately in batches, beginning and ending with flour mixture, and mixing just until smooth.

Drop rounded teaspoons of batter 1 inch apart onto baking sheets. Bake, switching position of sheets halfway through baking, until tops are puffed, edges are pale golden, and cookies spring back when touched, 6 to 8 minutes total. Transfer to a rack to cool.

Make peanut butter frosting:
Mix peanut butter and butter together with a hand mixer. Gradually blend in the sugar and half and half. Blend until fluffy and light. Can be prepared a day or two in advance, tightly wrapped, and refrigerated. Allow to come to room temperature before using.

Make chocolate frosting:
Mix cocoa and butter together with a hand mixer. Gradually blend in the sugar and half and half. Blend until fluffy and light. Can be prepared a day or two in advance, tightly wrapped, and refrigerated. Allow to come to room temperature before using.

Frost cookies:
With offset spatula, spread peanut butter frosting over half of flat side of each cookie. Starting with cookies you iced first, spread chocolate frosting over other half.