At least according to my husband. Of all the cookies, cupcakes, muffins, breads, truffles, cakes, snacks and candies I make, this is the only item my husband loves. Actually, he says it’s the only cookie that matters. Everything else absolutely pales in comparison. In order to make amazing peanut butter cookies, you must include super extra chunk peanut butter and actual peanuts in the recipe. Really there is no other way. Although I’m generally not a fan of peanut butter cookies (I need my peanut butter to have chocolate with it), I make these for my honey – and call them “Zacharies”. It’s the least I can do. He puts up with all my other baking like a trooper. And as much as I think I don’t like plain peanutty cookies – every time I make these, I manage to eat a couple. Continue reading
This is a classic cookie. I’m sure you all have a version of this treat floating around in your recipe box somewhere. What makes mine special is a couple of ingredients and an unlikely baking method. First, I use dark brown sugar which gives a richer flavor to the cookie. Also, there’s real peanuts in the peanut butter cookie portion. Who would’ve guessed that would make such a taste difference? And, the chocolate kiss has a little heat added to make it truly memorable. Ultimately, they’re peanut butter and chocolate…does it get better than that? Continue reading
I know I’ve posted this recipe before, but it’s just so stinkin good. And easy. And gluten free! I’m always looking for things I can feed to my Celiac sister and her kiddos. Three ingredients? Can’t beat that!
I melt a tablespoon of peanut butter in a baggie for about 10 seconds and snip the end to decorate. Also – don’t use generic, fat-free or low-fat peanut butter for this recipe. Since the peanut butter is pretty much the biggest ingredient – you want it to be high quality stuff. Continue reading
It is a well documented fact that my husband (Zachary) is not a fan of sweet things. Cookies, cakes, fudge, candy – none of it tempts him. It drives me crazy. However, even his lack of a sweet tooth cannot resist my peanut butter cookies. Probably because they are so nutty and awesome, rather than being just something sweet. There are a couple keys to a great peanut butter cookie. First of all, extra super chunk peanut butter is a must. Mine also have a full cup of chopped peanuts – imagine that, actual peanuts in a peanutty cookie. Secondly, make sure you take these cookies out when the edges are just starting to golden. They won’t look done, but trust me, if you want a soft cookie – take them out of the oven.
I love versatile recipes. This one I got from my cousin’s blog – care of the Barefoot Contessa. Today, I made it into three different cookies. Part of it I turned into Emilys. Others into Raspberry Linzers and then just cut out some pretty leaf shapes and did a little chocolate and roasted peanut action on top of the rest.
Yesterday I made an amazing discovery. I love people and I love food. Well, I already knew those things, but here’s the discovery. I bake because I enjoy it, but more because I love the people in my life and want them to have delicious things. I’ve made a decision. Someday, when I have my own bakery, all the goodies will be named for the people I love that had a hand in the creation of those things. So, instead of having a cookie called “Double Chocolate Brownie Cookies”, they will simply be named “Phil”. As in, I’d like a dozen “Phils”. Because I created that cookie specifically for my pastor. And each item will have a photo of that person next to the name. I’m thinking of calling my bakery “Bakerlady’s House” – because it will be filled with all the people I love…in the form of delicious treats. We’ll see, I’m still working on it.
Today, I created what will be known as Emily. Emily (the person) is a friend from church. She is generous and organized. I love that she always seems to know when I need a play date to walk with our strollers and just talk. I made these cookies today to recreate some that I purchased (gasp!) for her baby shower last week. I have an excuse, I could not use my kitchen that day. Here’s what the purchased (Trader Joe’s) cookies looked like: Continue reading
A few days before any family trip I turn into somewhat of a baking monster. Something inside my brain clicks over into crazy bakerlady mode and I make piles of food. Seriously – if the end of the world happens when I’m away somewhere camping, my family will survive for at least 3 months just with the food on hand. This weekend we’re hanging with some friends and today began the baking craziness. First on the docket, my peanut butter balls. Part rice crispy treat, part peanut butter cup, they are completely addictive! I mean really, does it get any better than peanut butter and chocolate?
Crispy Peanut Butter Balls
- 1 cup peanut butter*
- 1 (7 ounce) jar marshmallow creme
- 1 1/2 cups crisp rice cereal
- 1 C milk chocolate chips + 1/2 cup semi-sweet chocolate chips
- 1 T shortening
- In a large bowl, combine the peanut butter and marshmallow creme; add cereal and stir until well coated. In a small microwave-safe bowl, combine chocolate chips and shortening. Microwave, uncovered, for 1-2 minutes or until chips are melted; stir until smooth.
- Roll cereal mixture into 1-in. balls; dip in chocolate. Place on a waxed paper-lined pan. Refrigerate until set. I like to melt some peanut butter for a few seconds in a plastic ziploc baggie and drizzle it on top. Mmmmmmm.
*Reduced-fat or generic brands of peanut butter are not recommended for this recipe.