Chocolate Chip Peanut Butter Cookies

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Today Jesse and I celebrate 6 years of marriage! It’s one of those things that is kind of funny because on one hand it feels like way more than 6 years, like I can’t imagine life when we weren’t married. But on the other hand I can remember the wedding like it was just yesterday and it feels like we are newlyweds.

These cookies are easily in Jesse’s top 5 favorite things I’ve ever made. They are definitely in the top 5 most requested food items. In fact I don’t really know why I didn’t include them in my top 30 (uh, 31) when I did my big import. The only thing I can think is that I somehow skipped over them. Regardless, they deserve a spot on this blog. And today seems like just the occasion to make them for him and share them with you.


Chocolate Chip Peanut Butter Cookies

Ingredients
1 1/4 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (I used half smooth and half crunchy)
3/4 cup plus sugar – plus up to 1/4 cup more for sprinkling
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 Tbsp milk
1 tsp vanilla extract
1 cup chocolate chips

Directions
Preheat oven to 350 degrees.

In a medium bowl, combine the flour, baking soda, baking powder, and kosher salt. Whisk together and set aside.

In the bowl of a standing mixer fitted with the paddle attachment, cream together the peanut butter and butter. Add the the sugars and cream until light and fluffy. Add the egg, milk, and vanilla and mix for 1 minute. Next add the dry ingredients and beat until combined. Stir in the chocolate chips.

Pour 1/4 cup of sugar into a bowl and set aside. Using a cookie scoop, or rounded tablespoons full, portion out the dough. Roll the dough between your hands until it forms a ball. Place the ball into the sugar and coat half of the ball. Place the dough on a cookie sheet, sugar side up. Use the bottom of a cup or a fork to press down dough.

Bake for 10-12 minutes. Careful not to over bake. Cool cookies on the cookie sheet for 1 minute, then transfer to a wire rack. Try not to eat all the cookies at once.

Source: Magnolia Bakery Cookbook, via Smitten Kitchen, previously posted on my old blog

Chewy Chocolate Chip Cookies

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I was originally going to post something else today, and I still plan to post that recipe because it was great, but I thought you needed to know about these cookies sooner rather than later.

I am a total sucker for chocolate chip cookies. All self control is out the window when they (or the dough) are around. I already have a go-to recipe but I’m always up for trying something new, especially when there is an unexpected ingredient. And when I say “always” you can take that literally. I saw this recipe in the morning, the corn starch caught my eye, and the first dozen were in the oven before lunch.


I think it’s safe to say that my old stand-by now has some stiff competition. These cookies were exactly what I hoped they would be. Chewy, flavorful, just slightly crunchy around the edges. And I know that taste is what should matter the most, but I like my cookies to look as good as they taste. These cookies keep their round even shape, puff up nicely in the middle, and don’t spread too much. Basically, they are everything I am looking for in a cookie.


Chewy Chocolate Chip Cookies
(Adapted from Apple a Day)

Ingredients

3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
2 tsp vanilla extract
2 cups all purpose flour
2 tsp cornstarch
1 tsp baking soda
3/4 tsp kosher salt
1 cup semisweet chocolate chips

Directions
Preheat oven to 350 degrees F.

In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and sugars until light and fluffy. Scrape down the sides of the bowl then add the egg and vanilla and mix until well combined.

Mix in flour, cornstarch, baking soda and salt. Stir in the chocolate chips

Drop rounded tablespoons of dough, or with cookie scoop, onto a prepared baking sheet. Bake for 8-10 minutes, until barely golden brown around the edges.

Let the cookies cool on the cookie sheet for five minutes, then transfer to a cooling rack.

 

Double Dose of Cookie Dough

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If you love cookie dough and kind of like cookie dough ice cream but usually find yourself just picking out all of the chunks of cookie dough and ending up with a bowl of melted ice cream (oh, that’s just me?), then this ice cream will knock your socks off. I knew pretty much the moment I saw this recipe that I would like it, but it some how managed to exceed my expectations. The double dose of brown sugar goodness is what I think really pushes it over the edge for me. I ate every last bite, not just the cookie dough, and I even had it for lunch, twice.

I’ve been inspired and now I want to play around with this a little bit and see if I can come up with a peanut butter cookie dough ice cream. Now that is something that I KNOW Jesse would enjoy (hurry home honey so I can feed you delicious things!!).


Double Dose Cookie Dough Ice Cream
(Adapted from Pink Parsley with props to Annie, David and Joy)

For the cookie dough:

5 Tbs salted butter, melted and cooled for a few minutes
1/3 cup packed brown sugar
1/4 cup flour
1/2 tsp vanilla extract
3/4 cup chocolate chips (mini chips would really be best but the Target I was at didn’t have them)

For the ice cream:

3 Tbs unsalted butter
2/3 cup packed brown sugar
2 cups half and half (I just couldn’t bring myself to use heavy cream when I knew I would eat a ton of this ice cream)
4 large egg yolks
pinch of kosher salt
2 tsp vanilla extract
1 1/2 cups whole milk
1/2 cup mini-chocolate chips – I used regular chips and a lot less(as you can tell from the pics) but next time I will definitely use more

In a medium bowl, stir together the butter and sugar until smooth. Mix in the flour and vanilla then fold in the chocolate chips. Wrap the mixture in plastic wrap, form into a disk, and refrigerate until firm.

In a medium saucepan over medium heat, melt the butter and brown sugar. Cook, stirring often, for 3 minutes, being careful not to burn it. Pour in the half and half whisking constantly until well blended with the sugar. Heat until simmering.

While the cream mixture is coming to a simmer, whisk egg yolks until light and fluffy in a medium bowl. Then, using a soup laddle, add a small amount of the cream mixture to the eggs, whisking constantly. Whisk in the rest of the cream mixture one laddle full at a time. Once all of the cream has been added, return the mixture to the saucepan, and cook over medium heat, stirring often, until it has thickened slightly and can coat the back of a spoon (170-175 degrees).

Remove from heat and pour through a fine-mesh sieve into a medium bowl, that is sitting in an *ice bath. Stir in the vanilla, salt, and milk. Let sit in the ice bath until the bowl is no longer warm to the touch, then cover with plastic wrap and chill until very cold.

Freeze in an ice cream maker, according the manufacturers directions. During the last minute of freezing add the chocolate chips to the ice cream. Then while transferring to a storage container add chunks of chilled cookie dough through out.

Always store homemade ice cream in an container with a well fitting lid (I like the Ziploc brand quart containters with screw top lids) and a sheet of plastic wrap pressed directly onto the top of the ice cream.

*Whenever I make ice cream I always fill my sink with 3 inches of cold water, 2 cups of ice and teaspoon of kosher salt. Then I place a large glass bowl in the water so when I am ready to pour the custard into the bowl it is cold and the ice bath is ready to go.

How to Make a Cookie Even Better

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In case you have a bunch of Easter candy left over and sitting around, these are the cookies for you. That’s exactly what happened to me, I had a bag of Easter egg shaped Reese’s and I just didn’t know what to do with them… OK. That’s a lie.

What really happened is I saw a bag of small Easter egg shaped Reese’s (a smaller version of the big ones you can buy individually) and a little light bulb went off in my head. I keep seeing stuffed cookies popping up on some of my favorite blogs and when I saw the size and shape of these Reese’s I just knew they needed to be stuffed into a chocolate chip cookie. So I bought the bag. And I thought, surely it won’t hurt if I just eat one. Then that happened again. And again. And – you get the picture. When it came time to actually make the cookies I only had a few left. Of course the store was sold out of the cute Easter egg shaped Reese’s so I had to settle for regular Reese cups. In the end it actually worked out because I think the regular Reese cups held up better than the few I made with eggs.


This cookie experiment was also a lesson in what happens when your baking soda loses its potency. My cookies spread much more than they usually do, I even made a few plain cookies (without stuffing them) and they also spread a ton. I use this recipe all the time with no problems so I’m sure it was my baking soda. Learn from me, if you’ve had your baking soda for more than a few months it might be time to retire it from it’s baking responsibilities.


Peanut Butter Cup Stuffed Cookies
(Inspired by Picky Palate)

1 Batch of chocolate chip cookie dough (recipe also listed below)
10-12 Reese’s Peanut Butter Cups, unwrapped

Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.

Using a medium scoop (or a scant 1/4 cup), place one scoop of cookie dough on top of the peanut butter cup. Flip over in your hand and put another scoop on the bottom of the peanut butter cup. Use your hands to form the dough around the peanut butter cup until it is completely enclosed.

Place the cookie on a parchment paper lined baking sheet (~6 per baking sheet)and bake for 18-22 minutes.

Thick and Chewy Chocolate Chip Cookies
(Adapted from Annie’s Eats)

2 cups plus 2 tbsp. all-purpose flour

½ tsp. baking soda

½ tsp. salt

12 tbsp. unsalted butter, melted and cooled until warm

1 cup brown sugar, packed

½ cup granulated sugar

1 large egg plus 1 egg yolk

2 tsp. vanilla extract

1 ½ cups semi-sweet chocolate chips


Whisk dry ingredients together in a medium bowl; set aside.With electric mixer, or by hand, mix butter and sugars until thoroughly combined.Beat in egg, yolk, and vanilla until combined.


Add dry ingredients and beat at low-speed just until combined.Stir in chocolate chips.