Cookie Palooza: Peanut Butter Espresso Cookies

It’s that time of year again… Everywhere you look there is sweet treats to be had or you yourself are about to start some holiday baking. Well, I am here to help. It’s my 3rd annual Cookie Palooza and I am kicking it off with Peanut Butter Espresso Cookies. Before you make a face or think I am a little nutty (some pun intended with that one) I will say don’t knock the flavor combination until you try it. It’s actually quite good and the coffee flavor becomes more pronounced – but not in a bad way – by the second day. And if you’re planning on leaving cookies out for Santa these may help him get the jolt of caffeine he needs to deliver all those toys (or for you to put together those impossible toys you just don’t want to deal with on Christmas morning and would rather have assembled and ready to go with a bow on the under the tree).

What’s really nice about these cookies that the recipe only requires one bowl (less clean-up is always a good thing) to come together. No mixing flour and spices in a separate bowl as these cookies are gluten free. So, those of you who have a gluten allergy can partake in your holiday cookie indulgence without worry. The key to these cookies is natural peanut butter. The exact amount is 16 oz. and thankfully that’s an easy sized jar to find at your local supermarket, I used Smucker’s branch. Make sure you read the label on the brand you buy. The first brand I picked up said peanut butter spread and it was labeled as natural peanut butter. Peanut butter spread is not the same as actual peanut butter. It actually contains about 30% less peanuts and that difference can be supplemented with Trans fats that are not healthy.

Natural peanut butter separates so when you open the jar there will be a layer of oil on top. Don’t be concerned with mixing the peanut butter to incorporate the oil. Just pour it into the bowl you’re using to make the dough along with the peanut butter and the remaining ingredients and the oil will incorporate as you mix all of your ingredients together. This is exactly what I did. After making the dough, I then used a cookie scoop to scoop the dough and shaped it into balls that I then rolled in a sugar espresso coating. And for that traditional peanut butter cookie look I flattened the cookies with a crisscross pattern using the tines of a ford. I baked them for 11 minutes in a 350 F preheated oven and then let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Definitely allow them to cool for a few minutes before transferring them so the cookies can set. If you transfer them too quickly the cookies will break, you’ll still have delicious cookies, but, they will be more like cookies pieces.

Peanut Butter Espresso Cookies

  • Servings: 28 Cookies
  • Print

Ingredients:

1 16 oz. jar natural peanut butter

1 cup light brown sugar

1/2 cup sugar

2 large eggs, beaten

2 teaspoons vanilla extract

1/2 teaspoon kosher salt

1 tablespoon instant espresso powder*

1/4 teaspoon sea salt

Sugar-Espresso Coating:

1/4 cup sugar

2 teaspoons espresso powder*

*I use Bustelo coffee

 

Directions:

Preheat the oven to 350 F. Line two baking sheets with parchment paper and set aside.

In a large bowl combine the peanut butter, brown sugar, and sugar and stir with a rubber spatula until combined. Add the eggs, vanilla, salts and espresso powder and continue stirring with the rubber spatula until all of the ingredients are incorporated.

In a small combine the ingredients for the coating.

Using a cookie scoop to scoop the dough and then shape into balls. Rolls the cookies in the sugar-espresso mixture and then transfer to the prepared baking sheets. Place the cookies about 2 inches apart. Using the tines of a fork, flatten each cookie creating a crisscross pattern. Bake in the preheated oven for 10 to 12 minutes. Let cool on the pan for a few minutes before transferring to a wire rack to cool completed.

Recipe from Real Simple

Cookie Palooza: Oat-Rageous Chocolate Chip Cookies

It’s the first week of December, are your ovens ready? It’s time to bake until your hearts content and then bake a little more! It’s probably one of the best things about the Holiday Season… Sweets everywhere! And I am here to help… Every day this week I’ll be bringing you a new cookie recipe that may become part of your baking repertoire or give you some inspiration to create a new recipe for yourself. I’ve scoured my cookbooks and old holiday cookie magazines to gather recipes that are easy to make, are a bit traditional with a twist and one that combines three favorites in one. That’s today’s cookie… One that combines oatmeal, peanut butter and chocolate chips together. So, welcome to Cookie Palooza 2016 on Bead Yarn & Spatula… Up first Oat-Rageous Chocolate Chip Cookies.

img_0150

Oat-Rageous Chocolate Chip Cookies

  • Servings: 30-36 cookies
  • Print

Ingredients:

1/2 cup butter, softened

1/2 cup creamy peanut butter

1/2 cup sugar

1/3 cup packed light brown sugar

1 egg

1/2 teaspoon pure vanilla extract

1 cup all-purpose flour

1/2 cup quick-cooking oats

1 teaspoon baking soda

1/4 teaspoon salt

1 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350 F and line two baking sheets with parchment paper.

In a medium bowl whisk together the flour, oats, baking soda and salt, set aside.

In a large bowl combine the butter, peanut butter and sugars and use an electric mixer to cream together. Beat in the egg and vanilla. Add the flour mixture and mix well. Stir in the chocolate chips.

Drop by rounded tablespoonful onto the prepared baking sheets and bake for 10-12 minutes, until cookies are lightly browned.

Recipe from Taste of Home

Peanut Butter & Chocolate Marbled Cookies

Another month has rolled in and it’s not just any month, it’s December – the month where everywhere you look there is something sweet to eat and it’s almost impossible to say no to all of the deliciousness. One thing synonymous with December is baking, especially baking Christmas cookies. Personally I don’t think Christmas cookies are limited to those decorated with red and green sprinkles, for me it’s any cookie baked  this month – hey, it’s Christmas season, not just the day. So to kick off the baking festivities I would like to share with you a cookie that is right up my alley. I may have mentioned once or twice before that my favorite candy is Reese’s Peanut Butter Cups, so imagine my delight when I came across a cookie recipe that was a swirl of chocolate and peanut butter flavors. (I should also note that I am a big fan of peanut butter cookies as well!) The recipe is officially called Best of Both Cookies and I came across it in a special edition of Taste of Home magazine highlighting Christmas cookies and candies, but, for the purpose of this post I am going to call them Peanut Butter & Chocolate Marbled Cookies.

IMG_6029

I’ll be honest I was a bit apprehensive about making these cookies for two reasons; they are slice and bake cookies (I prefer making drop and bake cookies) and it involved making two separate doughs and then mixing them together (I thought the doughs would be difficult to meld.) Luckily I was wrong on both fronts. Incorporating the two doughs and forming them into logs to be sliced was super simple.  First up was the peanut butter dough. I creamed together peanut butter, softened butter, granulated sugar and light brown sugar until it was light and fluffy and then added in an egg. In a separate bowl I combined flour, baking powder, baking soda and salt which I then mixed into the peanut butter mixture.

IMG_5977

To make the chocolate dough I creamed together butter, granulated sugar and light brown sugar once again until it was light and fluffy. I then added in an egg and vanilla extract. And finally I added in a mixture a of flour, cocoa, baking powder, baking soda and salt.

IMG_5978

I divided each of the doughs in half and kneaded one peanut butter half and one chocolate half a few times until it began to swirl and then formed the combined doughs into a 10-inch log.

IMG_5979

I then wrapped each of the logs in plastic wrap and refrigerated them until they were firm – at least 3 hours.

IMG_5981

Once firm it was easy to slice the dough for the cookies.

IMG_6002

I then placed them on a parchment lined baking sheet and baked them for 7 minutes in a 350 F preheated oven.

IMG_6003

I let them cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. Overall these cookies were amazing… Not one thing negative to say about them. Depending on how the doughs swirl together you may get a cookie that is more peanut butter than chocolate or vice versa, but, either way it’ll be delicious. Neither of the doughs is overpowering with flavor so it’s the perfect marrying of peanut butter and chocolate!

IMG_6030

 

Peanut Butter & Chocolate Marbled Cookies (Best of Both Cookies)

Ingredients:

Peanut Butter Dough:

3/4 cup creamy peanut butter

1/2 cup butter, softened

1/2 cup sugar

1/2 cup packed brown sugar

1 egg

1 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Chocolate Dough:

1/2 cup butter, softened

1/2 cup sugar

1/2 cup packed brown sugar

1 egg

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/4 cup baking cocoa

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Directions:

1. In a large bowl, cream the peanut butter, butter and sugars until light and fluffy, about 4 minutes. Beat in egg. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well.

2. For the chocolate dough, in another large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture and mix well.

3. Divide each portion in half. Knead one peanut butter and one chocolate portion together 5-10 times or until it just begins to swirl. Shape into a 10-inch log. Wrap in plastic wrap. Repeat with remaining dough. Refrigerate for 3-4 hours or until firm.

4. Preheat oven to 350 F. Unwrap and cut into 1/4 inch slices. Place 2 inches apart on lightly greased baking sheets (or parchment lined baking sheets.) Bake 6-8 minutes or until bottoms are lightly browned. Cool 2 minutes before removing from pans to wire racks.