Sugar-Rolled Peanut Butter Cookies

Okay I decided to make this blog post long after I actually made these cookies (and by long after I mean like two days) so I didn’t get the in-process photos.  So you’ll have to bear with me on the lack of visual aids.  However you have to trust me on this, these cookies are SO worth making.

They’re soft and moist and perfect.  Like total perfection.

My husband is an avid peanut butter hater.  He tolerates my PB fudge, and every now and again he’ll dip an apple slice into some homemade peanut butter, but that’s where it ends.  However I told him I was going to create a peanut butter cookie that he would love.  One that would make him declare he is a peanut butter cookie lover.  Even if that love is for one cookie alone.

Thus was born my invention.  The ingredients are simple, and with the cookies rolled in white sugar before baking they have this amazing crunch on the outside which compliments the soft, crumbly inside.

Now, these aren’t chewy cookies.  They’re soft and crumbly.  They’re similar to the Lofthouse sugar cookies you see at the store in texture, only they’re sweet enough you don’t need a frosting on the top.  They also keep for days.  Covered, uncovered, they don’t dry out and get stale super fast.  And anyone who knows me knows I’m horrible at remembering to wrap up cookies unless I’m sending them off to a customer.

So let’s begin.

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Ingredients:

1/2- cup room temperature butter

2/3- cup granulated sugar

1/2- cup dark brown sugar

1- large egg room temperature

1 tbsp vanilla

1- cup peanut butter

1- tbsp milk (any type of milk, dairy or non, will do)

2- tbsp sour cream (or plain yoghurt)

1 2/3- cup flour

3/4- tsp baking soda

1/2- tsp baking powder

Pinch- salt

Pinch- cream of tartar

Plate of granulated sugar for rolling

 

Begin by preheating your oven to 375F.  These cookies do not need to chill first.

In a separate bowl, combine dry ingredients, whisk together and set aside.

Set your stand mixer with egg beaters or paddle attachment.  Cream together the butter and sugars until fluffy.  This takes a good 2 minutes.  You want it very light and fluffy.  Add in the egg and beat another minute.  With the mixer set to medium, add in the milk and vanilla.  Finally add in the sour cream and mix until all ingredients are fully combined.

Setting the mixer aside, add in the peanut butter and stir with a rubber spatula until the batter is thick and creamy and the peanut butter is fully mixed in.  Slowly stir in the dry ingredients.  The cookie dough should be tacky but not enough to stick to your finger.  If the dough is too tacky, add in 1 tbsp flour at a time until you can roll the dough into a small ball without it sticking to your hands.

Line your baking pan with non-stick foil or parchment paper.  Scoop out dough one tablespoon at a time, roll into a ball, then roll ball through the plate of granulated sugar until it’s fully coated.  Place the dough ball on the cookie sheet and press down into a disc shape until about 1/4 inch thick.  You can also do this with a fork if you like the grid pattern.

Do this in rows of three with the cookies about 1/2 inch apart.  They shouldn’t spread much during baking, if at all.

Place cookie sheet in the oven and bake for 10 minutes, or until cookies are golden brown on the bottom.  These cookies should remain a very light color on the top, any browning on the tops or sides and the cookies are over done.  If 10 minutes is too much, reduce time by one minute, no more than that.  Transfer immediately to your cooling rack and let set for a few minutes.

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Or you know, shovel them into your mouth.

Warning, these cookies are extremely addictive.  My world’s most picky child (a nearly-14 year old boy) literally hugged me when he saw me making these the other night.  And that’s huge!  I don’t think I’ve gotten a hug from this kid in the last 12 months.

If you don’t want to make the cookies yourself but want to enjoy them all the same, visit my etsy listing and order a half dozen or baker’s dozen right to your door.  Luckily for you these cookies travel VERY well.  With my priority shipping, you can have them at your door within 2 days of order shipment! 

If you try out this recipe, please let me know what you think!

World’s Best PB Marshmallow Stuffed Chocolate Cookies

The title is a mouthful, let alone something your state of being will become once you try these amazing cookies.  No joke, hands down, best cookie recipe I’ve ever made.  Ever.  I just finished my second and I’m so stuffed I could burst, and I’m still thinking about having another.  Or maybe just half.  Or maybe…

Of course I hear my children in the kitchen now sniffing around the cooling rack so there may not be time!

This is a recipe adapted from Brown-Eyed Baker’s Buckeye Peanut Butter Cup Cookies.  The original recipe is delightful, one of the best.  The assembly, depending on how athletic you like to get in the kitchen, can be a little bit of a pain.  I’m more of a stir, scoop, bake, and walk away kind of girl.  However these cookies are worth it (and of course there’s always the option of buying them from my etsy store *wink wink nudge nudge*)

Anyhow, the only real adjustments I made to this recipe are the way the batter is put together, and the filling.  I had to make a double order of my Chocolate Topped PB Fudge today, so I was kind of over the whole confectioner’s sugar thing.  I realized I had a huge tub of marshmallow fluff in the pantry, so I decided to go with the filling I used for my whoopie pies and ooooh boy I was not disappointed.

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Without further ado, one of the best cookie recipes you’ll ever eat.

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Ingredients for the Cookies:

1/2- cup butter (room temperature)

1/2- cup granulated sugar

1/2 cup dark brown sugar (you can use light, too, but I prefer the more caramelly taste of the dark brown)

1- egg

1- tsp vanilla

1/4- cup peanut butter

1 1/2- cups cake flour

1/2- tsp baking soda

1/2 cup dutch processed unsweetened cocoa powder

 

For the Filling:

1- container marshmallow fluff

1/2- cup creamy (or crunchy) peanut butter

1- tsp vanilla

 

Start by preheating your oven to 375F.

In your mixer, set your paddle attachment or egg beaters.  Combine the sugars and butter and whip until fully combined and fluffy.  With mixer set to medium, add in the egg and vanilla, and beat until very light and airy, about 2-3 minutes.  Add in peanut butter and continue to beat for another minute or so, or until peanut butter is fully combined.

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In a separate bowl, combine the flour, cocoa, and baking soda and whisk until fully incorporated.

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With a rubber spatula, gently fold the flour mixture into the wet mixture until the dough forms.  The dough will be slightly crumbly and tacky, but you should be able to form them into dough balls without it sticking to your hands.

With a cookie scoop or tea spoon, scoop out dough and flatten with your hand.  With the spoon or the back of your cookie scoop, depress down into the middle for the filling.

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In a separate bowl, combine the marshmallow fluff, peanut butter, and vanilla.  Stir until incorporated.  This will take a few minutes and the filling will be extremely sticky.

With a teaspoon, carefully spoon a small amount into the center of the cookies.  Use a few drops of water on your fingertips to keep the marshmallow from sticking if you’re having trouble.

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With your scoop or spoon, take a small amount, flatten, and press over the tops of the marshmallow, careful not to press down too hard.  Seal with your fingers around the edges.  Place into the oven and bake for 9 minutes.

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Remove immediately and set onto your cooling rack.  Finish off by a small sprinkle of confectioner’s sugar and serve.  They’re tasty when room temp, but do not deny yourself a hot, gooey, delicious cookie fresh from the oven.  So worth it!

Remember, if you’d like me to do the baking for you, visit my etsy shop and place your order!

 

Vegan Chocolate Peanut Butter Fudge

I’ve been planning to make and post this one for a while.  Not just because I love peanut butter and chocolate (which my god do I ever!) but because I really wanted to put something together that was both delicious and vegan friendly.  I have a lot of friends who are either vegan or can’t do dairy and I remember thinking to myself, if I ever had to give up dairy I would just curl up in a ball and never get up again.

Of course that’s not actually true.  But I’d miss reeses peanut butter cups more than I could possibly explain in words.  That’s what prompted this recipe.  Well, that and discovering how well coconut oil is a butter/shortening substitute.  Honestly you can make this recipe vegan or non, and you’ll probably want to use the refined coconut oil if you want to avoid the coconutty flavor (which I actually like so it doesn’t bother me) but dairy or non, this fudge is some of the best I’ve had in a while.  It’s seriously pretty much like eating a reeses PB cup.

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If you want to make this recipe non-vegan, just substitute butter in place of the oil, and milk in place of the plant-based milk.  But I urge you to try it vegan, you won’t be disappointed!

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Fudge Ingredients:

1/2- cup semi-hard coconut oil (refined or unrefined depending on your preference)

1/2- cup soy milk (or any plant-based milk)

2- cups brown sugar

1-tsp vanilla

2/3- cup peanut butter (creamy or crunchy, but all natural won’t work well in this recipe so I’d avoid it)

3 1/2- cups confectioner’s sugar

Chocolate Topping Ingredients:

1 3/4- cup semi-sweet, dairy free chocolate chips

1/2- cup coconut oil

Add the coconut oil and brown sugar to a sauce pan and heat between low and medium until the oil is melted and combined with the sugar. 

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Next add in the milk, stir until combined, then add in the vanilla and let mixture boil for a full two minutes, until the mixture is light brown and very bubbly at the top.

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Turn off heat, and add in peanut butter, stirring until completely combined.  Mixture will be thickened and almost caramel-y.  In a separate bowl, add in the three and a half cups of confectioner’s sugar, and pour the peanut butter mixture over the top.

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Stir until fully combined.  The mixture will be doughy and soft, almost like a cookie dough.  It should not stick to your finger when you touch it.  If it does, add in more confectioner’s sugar one teaspoon at a time until it’s tacky but doesn’t stick to your finger.

Line an 8×8 pan with non-stick foil or wax paper and pour in fudge.  There should be about half to quarter of an inch space at the top for the chocolate.  Spread fudge out with rubber spatula, running it across the top to create a smooth surface.

In a bowl or sauce pan, combine chocolate chips and coconut oil and either melt on the stove with low heat, or microwave for about 45 seconds.  Stir until the chocolate chips and oil are melted and combined, then pour mixture over the top of the fudge and spread out with spatula until all surface is covered and even.

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You can either top with more chocolate, chopped PB cups, or leave as is.  Place fudge on flat surface in the fridge and cool for approx 2 hours, until fudge is hard and ready to cut.  When the fudge is ready, loosen the foil edges and lift from the pan.  Using a sharp knife, slice into desired squares and serve. 

Fudge should be kept wrapped tightly in plastic and kept in cool temperatures.  Although if you’re anything like me, there won’t be much time for saving.  Just devouring.

Peanut Butter Marshmallow Whoopie Pies

Okay now who doesn’t love a good Whoopie Pie, huh?  All cakey and delicious and soft and moist and filled with delicious cream and…

You there, with your hand up?  Yeah you.  Get out.  Little Debbie loving SOB.  No one cares about YOUR opinion!

Okay now where were we.  Ah yes, Whoopie Pies.  I mean half the fun is in the name, right?  Whoopie.  All good things are named Whoopie.  Whoopie Goldberg, Whoopie Cushions, Whoopie Pies…

Now, for a budgeting mother of three, who am I kidding.  They’re like a buck fifty each.  I mean that’s almost five bucks a pop for my three kids to have this tasty treat.  So I decided I’d have to give it a try.  And trust me, a moist, delicious, cakey, cream-filled slice of heaven was intimidating.

But my new (and very first ever) Stand Mixer just arrived and I figured, what better way to break it in than attempting this tasty treat.

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Even Princess Anna looks super stoked for this.

Well come to find out I’m freaking out of butter and my hubby is at work until four (WITH THE CAR) so instead I made Banana Bread with coconut oil.  (spoiler alert, it was amazing and that’s going to be my next post).

Cue five minutes after discovering my butter crisis, a near-hysterical email to my hubby about my butter needs.  (and add to that some baking soda, hamburger buns, cheese, peppers, and squirt.  Haha squirt.)

Of course he gets home then dinner must ensue, (homemade ground turkey sloppy joe’s, don’t mind if we do) and by the time the kitchen’s cleaned, it’s time for the kids to get into bed, and I’m only half motivated to make these things.  But I do because I’m the best mom ever and my kids are SO LUCKY TO HAVE ME.  Seriously kids if you’re reading this– YOU’RE SO LUCKY.

Anyhow, so it’s time to begin, and it’s going to be with a modified cake recipe, since you want them to be a mixture of cookies and cakes.  Now with cake, you usually want baking powder to get that nice, fluffy rise out of them.  But with this, I want some rise, but not too much.  So we have to nix that.  But you want it dense so there’s going to be a lot of batter beating (heh beating), especially when you add the egg.  Trust me, the extra time is worth it.  So you’re going to start with the basic ingredients.

Recipe makes about 10 assembled whoopie pies.

Wet

1/2- cup butter (salted or unsalted but I recommend salted)
1- cup brown sugar (preferably dark but will work with light or dark.)
1- Egg
1- tsp vanilla extract
1- cup milk (can use any type of milk.  Soy and almond are preferred as alternatives vs rice milk simply because they’re creamier.  Since this is the first time I made this I went with whole cow’s milk but normally I bake with Almond)

Dry

1 2/3rds- cups all-purpose flour
2/3rds- cup dutch processed, unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt

 ingred(not pictured is butter.  And you can substitute coconut oil though remember oils will make your cookies spread more.  Coconut oil can be used in the batter as a solid but if you’re going to do that, refrigerate it first and try and keep your ingredients all cold, including your mixing bowl.  They’ll still spread more but it helps.)

So here we have unsweetened Dutch-processed cocoa powder, salt, baking soda, cake-flour, brown sugar, egg, and milk. (and the sadly missing butter.  I’m not good at the whole photographing stuff.)

Preheat oven to 375F

Now, the first thing you want to do is put your butter (room temp) into the mixer, add on either the paddle attachment or the egg beaters attachment (NOT the whisk) and cream it alone for about a minute.  Once it’s fluffy, add in the brown sugar and let that whip up about two to three minutes, until combined.  Remember to turn off your mixer and scrape down the sides with a rubber spatula.  Then add in egg and vanilla and beat for about two minutes.  (see why having a stand mixer is so awesome.  I swear my arms are already singing my praises).  You want the batter to be fluffy and airy.  Not meringue-level but you know, fluffy.

While that’s beating, in a bowl combine the flour, cocoa, salt, and baking soda together in a separate bowl.  Stir with a whisk to make sure it’s all evenly combined.

Now this next step is super important.

Turn your mixer onto low, then add in half the milk.  Let it stir for about thirty seconds, until just combined, then add in half the flour mixture and increase the speed to medium and beat until just combined.  Repeat those steps with the remaining milk, then flour mixture.  Once mixture is just mixed, lift up your paddle and/or egg beaters and finish with a good stir with your rubber spatula.  scrape the bottoms and sides to make sure it’s all combined.

Once done, line a cookie sheet with your preferred lining (parchment paper, silicone baking mat, no-stick foil etc) and use a tablespoon to drop heaping rounds onto the sheet.  For the larger cookies you’ll want to give about two to three inches of space, for smaller ones one to two.  Make rows down the cookie sheet in pairs til you have a total of ten.

Pop in the oven and set the timer for ten minutes (for a properly pre-heated oven).  Cookies are done when you can press down on the centers of them and they don’t stay depressed.  (they’re happy cookies!)

Remove from baking sheet immediately and place onto a cooling rack.

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Mmmm yep that IS my bread cutter.  I don’t have a cooling rack yet.  Judge away.

Now, while those are cooling (and ideally your second batch is baking) you can get started on the filling.  To be honest, you can pretty much fill them with any frosting or filling recipe you want, but I went with a Marshmallow variant because I find it holds up better than most.

And while I could have gone extra fancy and created my own from-scratch marshmallow cream, I wasn’t feeling that ambitious.  So I used Marshmallow fluff.

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Here we have Peanut Butter, Marshmallow Fluff, and Vanilla

For the filling you need:

1 Jar Marshmallow fluff

3-4 tbsp Peanut Butter

1 tsp vanilla.

Now… here’s a quick note.  I love love love (and I mean LOVE) homemade peanut butter.  Like… it’s a whole thing with me, fresh nut butter.  (heh nut butter) but it doesn’t work well in this recipe unless you can make it factory-processed levels of creamy.  If you experiment and it works, please let me know what you did!

Back to the mix.  In a bowl combine the PB and Vanilla and mix until the PB has a more doughy consistency.  Add in the marshmallow and combine with a fork (not a whisk or spoon– trust me on this).  The marshmallow will congeal for a second, but just keep at it and you’ll eventually have sticky-sweet, peanut buttery goodness in your bowl.

When the cookies have cooled sufficiently, (and I mean like almost cold-cool.  In fact, throw them in the fridge for ten minutes if you can), begin filling.

You can use a spoon if you want, but I prefer a pastry bag.  Or in my case (because I am under resourced here) a plastic baggie with the corner cut off.

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It ain’t pretty, but it works.

Fill with the desired amount of filling until it looks all gooey and delicious like this…

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EAT ALL THE FROSTING!

Then press the top down until it’s all sandwichy and wonderful.  Then enjoy.  Beware though, they’re rich.  Like wow.  Super rich.  But good.  But rich.

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But also soooo pretty.

They don’t keep well for longer than a day or two, so you know, EAT ALL THE BAKED THINGS!  Or like, take them or send them to work with your SO or friend or neighbor so you/they can get cussed out for temping everyone with sugary goodness.  Or praised like the Baking God that you are.

Also just a few notes, remember to adjust the recipe accordingly to high altitudes (add 2 tbsp extra flour).  Always remember to taste your dough.  Always lick the bowl.  Never lick the beaters while they’re on.  And you can always adjust the PB content in the frosting to your liking.