MexicoKaren
01-16-2011, 11:36 PM
Jerry (aka the Cookie Man) came up with a great new cookie idea: combining two recipes to make chocolate peanut butter cookies (we can't buy peanut butter chips here:ohmy:.)
Here's the result. A little time-consuming, but it makes LOTS of cookies. And they are very tasty.
CHOCOLATE PEANUT BUTTER SWIRL COOKIES
Preheat oven to 350F, and prepare each portion separately
CHOCOLATE PORTION:
2 1/4 sticks unsalted butter, room temperature
1 cup sugar
1 cup brown sugar
2 eggs, room temperature
1 tsp vanilla extract
2 1/2 cups flour
3/4 cups unsweetened cocoa powder
½ teaspoon baking soda
½ tsp baking powder
1 teaspoon salt
Cream butter, and sugars until light and fluffy. Then, add eggs one at time, mixing after each addition to make sure they are well combined. Add vanilla, mixing well.
In a separate bowl whisk together dry ingredients: flour, cocoa powder, baking soda, baking powder and salt.
With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not over beat.
PEANUT BUTTER PORTION:
2 sticks unsalted butter, room temperature
1 cup sugar
1 cup brown sugar
1 cup smooth peanut butter
2 eggs, room temperature
2 tsp vanilla extract
2 1/2 cups flour
½ teaspoon baking soda
½ tsp baking powder
½ tsp salt
1 cup salted peanuts ground in food processor to resemble bread crumbs, about 14 pulses
Cream butter and sugars until light and fluffy. Beat in peanut butter until well combined. Then, add eggs one at time, mixing after each addition to make sure they are well combined. Add vanilla and mix well.
In a separate bowl whisk together dry ingredients: flour, baking powder, baking soda and salt.
With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not over beat.
Add the finely chopped peanuts and mix well with spatula.
Line two baking sheets with parchment paper and prepare a shallow bowl with ½ cup sugar for rolling assembled cookies (you may need to replenish as you go).
For assembly: Pinch about a half TBS of peanut butter cookie dough, then a similar amount of chocolate dough, then roll them together in your hand. The ball should be the size of a small walnut. Roll this ball in sugar, then place on parchment-covered baking sheet, about 2” apart. Take a glass, butter the bottom, then dip in sugar, then use the glass to flatten the cookies gently.
Bake one sheet at a time at 350F for about 12 minutes. (Fill the spare sheet while the other is baking). Let cookies sit on baking sheet for a minute or so until removing to cooling rack.
Makes a lot of cookies – about 100 or so.
Here's the result. A little time-consuming, but it makes LOTS of cookies. And they are very tasty.
CHOCOLATE PEANUT BUTTER SWIRL COOKIES
Preheat oven to 350F, and prepare each portion separately
CHOCOLATE PORTION:
2 1/4 sticks unsalted butter, room temperature
1 cup sugar
1 cup brown sugar
2 eggs, room temperature
1 tsp vanilla extract
2 1/2 cups flour
3/4 cups unsweetened cocoa powder
½ teaspoon baking soda
½ tsp baking powder
1 teaspoon salt
Cream butter, and sugars until light and fluffy. Then, add eggs one at time, mixing after each addition to make sure they are well combined. Add vanilla, mixing well.
In a separate bowl whisk together dry ingredients: flour, cocoa powder, baking soda, baking powder and salt.
With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not over beat.
PEANUT BUTTER PORTION:
2 sticks unsalted butter, room temperature
1 cup sugar
1 cup brown sugar
1 cup smooth peanut butter
2 eggs, room temperature
2 tsp vanilla extract
2 1/2 cups flour
½ teaspoon baking soda
½ tsp baking powder
½ tsp salt
1 cup salted peanuts ground in food processor to resemble bread crumbs, about 14 pulses
Cream butter and sugars until light and fluffy. Beat in peanut butter until well combined. Then, add eggs one at time, mixing after each addition to make sure they are well combined. Add vanilla and mix well.
In a separate bowl whisk together dry ingredients: flour, baking powder, baking soda and salt.
With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not over beat.
Add the finely chopped peanuts and mix well with spatula.
Line two baking sheets with parchment paper and prepare a shallow bowl with ½ cup sugar for rolling assembled cookies (you may need to replenish as you go).
For assembly: Pinch about a half TBS of peanut butter cookie dough, then a similar amount of chocolate dough, then roll them together in your hand. The ball should be the size of a small walnut. Roll this ball in sugar, then place on parchment-covered baking sheet, about 2” apart. Take a glass, butter the bottom, then dip in sugar, then use the glass to flatten the cookies gently.
Bake one sheet at a time at 350F for about 12 minutes. (Fill the spare sheet while the other is baking). Let cookies sit on baking sheet for a minute or so until removing to cooling rack.
Makes a lot of cookies – about 100 or so.