Chocolate Peanut Butter Surprise Cookies

For some reason peanuts are not on the radar when it comes to dessert in China. Of all the interesting ingredients and flavors I’ve seen thrown into desserts, I can’t believe that the deliciousness of sweet peanut butter hasn’t caught on. Reese’s cups are no where to be found (even at import stores!) so if we are looking for a chocolate peanut butter fix, we have to take matters into our own hands.

I’ve had these cookies, from my friend  Nikki’s blog, bookmarked for what seems like forever. I can’t say why I waited so long to make them, but I can say that I am kicking myself for not having made them sooner! I fell in love with the texture of the cookie and I loved the look on Jesse’s face when he tasted the peanut butter and found the surprise. 🙂



Peanut Butter Chocolate Swirl Cookies

There is no telling why I chose a mangled cookie to go right on top of this pile when there was perfectly formed cookie just to it’s right.

It’s no secret that Jesse and I have a little bit of thing for chocolate and peanut butter together. Cookies, cake, brownies, more cookies, and now more cookies. It’s definitely one of our favorite dessert combinations. I also have a soft spot in my heart for fun, slice and bake, swirled cookies. Needless to say, the moment I saw these cookies on Katie’s blog I started thinking of a way to incorporate them into my baking plan for the week (yes, you know you bake way too much if you have a baking plan for the week).

In the end, these cookies taste pretty similar to the Chocolate Chip Peanut Butter Cookies I make all the time, but the presentation is so fun and a nice change-up.  Yes, they take a little more time to make than my usual recipe (especially because these include time to chill before slicing). Other than the extra time, they really aren’t too difficult to make. I did find that when I tried to roll it up with just my hands that it got a little messy. Once I figured out that I needed to use the parchment paper to roll the log it was smooth sailing.

Peanut Butter Chocolate Swirl Cookies 

1/2 cup butter, softened
1 cup sugar
1/2 cup peanut butter
2 Tbsp milk
1/2 tsp vanilla extract
1 egg
1 3/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 cup semi-sweet chocolate chips

In a large bowl, cream together the butter and sugar until light and fluffy. Add the peanut butter, milk, vanilla extract, and egg to the bowl and stir until combined. Sprinkle the flour, salt, and baking soda over the wet ingredients, then stir until combined.

Dump the dough out onto a sheet of parchment paper then knead together and form into a rough brick shape. Place another sheet of parchment paper over the dough and use a rolling pin to roll out into a 10×17 inch rectangle.

In a microwave safe measuring cup, microwave the chocolate chips for 1 minute. Stir until melted, microwaving for an additional 30 seconds if needed.

Remove the top sheet of parchment paper and pour the melted chocolate over the rolled out dough. Use a knife or spatula to spread the chocolate over the surface, leaving just a little edge all the way around. Using the parchment paper to guide the dough, roll into a log, starting with the long side (so after taking theses pictures I turned the dough a quarter turn and then rolled the long side towards me). Chill the dough for 34-35 minutes.

While the dough is chilling, preheat oven to 375 degrees and prepare a baking sheet with parchment paper or baking mat.

Slice the dough into 1/4 inch slices* and place slices on a baking sheet 2 inches apart. Bake for 10-12 minutes or until edges start to turn golden brown. Let cool on baking sheet for 2 minutes then transfer to a rack to cool.

I recommend serving alongside a glass of chocolate milk (or regular milk if you’re into that sort of thing).

*After removing the log from the fridge I noticed there was a flat side, so I gave the log a few rolls on the counter before slicing to try and soften the edges.

Adapted from So Tasty So Yummy, originally from Salad in a Jar

Chocolate Chip Peanut Butter Cookies

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

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

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

How to Make a Cookie Even Better

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.