Tag Archives: peanut butter

Buckeye Cookies

Buckeye Cookies | Pale Yellow for the FB Cookie Swap 2014So many cookie swaps, so little time!  Today it’s the FB Cookie Swap from the lovely Julie of The Little Kitchen and Lindsey of Love and Olive Oil.  After last year’s fun, I could resist doing it again!  Instead of peppermint + chocolate, I went with another one of my favorite pairings chocolate + peanut butter.

Buckeye Cookies | Pale Yellow for the FB Cookie Swap 2014I sent out some great cookies, no bragging intended.  But they were really, really tasty!  I had to make a double batch so I would have plenty to mail out plus enough to save for photographing when I was able to get some weekend sunlight.  This time of year is brutally limited for natural light.  I ate at least one of these cookies everyday for breakfast without fail, I couldn’t resist.  These cookies have everything a traditional buckeye has plus a brownie base.  To be fair, I know they sort of look like turds, but the inside is beautiful!  I’m just going to call it like I see it…Buckeye Cookies | Pale Yellow for the FB Cookie Swap 2014A crispy, fudgy bottom with a sweet, creamy peanut butter filling is hard to resist; add chocolate on top and I’m swooning!  I’m glad I had so many cookies leftover for eating and sharing with local friends!  I hope Ruthy of Omeletta, Susan of That Susan Williams, and Stephanie of Steph’s Bite by Bite enjoyed them as much as I did!

Buckeye Cookies | Pale Yellow for the FB Cookie Swap 2014When you’re receiving a dozen cookies from three different bloggers PLUS eating leftover cookies in your own kitchen, it is best to share the bounty with coworkers.  Surprisingly, not everyone was okay with eating cookies from strangers.  The weird thing is, even though I don’t know anyone in the swap IRL, it does not seem strange and the bloggers seem familiar.  Everyone is in their kitchen doing their thing and blogging about it just like me.  I love that we are able to share are goodies with others.  It’s the best we have until smells and tastes can be transmitted through the interwebs!fbcookieswap2014_woodLGI was super fortunate to receive an amazing selection of cookies!  Mieke of Mieke Z Mackay sent lovely oatmeal cookies with chocolate chips and nuts; salty sweet deliciousness!  Amy of Club Narwhal sent delightfully dunk-able biscotti; chocolate and vanilla with cranberries and pistachios!  Last, but not least, Tux of Brooklyn Homemaker sent some divine gingerbread linzer cookies with a white chocolate-orange ganache filling; I can’t wait until he posts the recipe so I can make another batch!  A successful cookie swap for 2014, I can’t wait for 2015.  As Lynn said, “I must be doing something right!”Buckeye Cookies | Pale Yellow for the FB Cookie Swap 2014

Print the Recipe!

Buckeye Cookies

Adapted from OMG Chocolate Desserts

Yield – 56 cookies

 

16 ounces bittersweet chocolate chips

4 tablespoons (1/2 stick) unsalted butter, room temperature

4 eggs

1 1/4 cups sugar

1 teaspoon vanilla

1 cup flour

1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups creamy peanut butter

2 cups powdered sugar

10 ounces semisweet chocolate chips

1 tablespoon shortening

  1. Preheat the oven to 350 ˚F and line cookie sheets with parchment paper.
  2. In a double boiler, melt the the chocolate and butter until smooth.  Meanwhile, whisk together the eggs, vanilla, and sugar in a medium bowl.
  3. Slowly add the melted chocolate to the eggs, stirring the whole time until well incorporated.
  4. Sift in the flour, baking powder, and salt.  Stir until completely mixed in.
  5. Use a 1-tablespoon scoop to portion the dough on the parchment-lined cookie sheet.  The cookies do not spread much, so the dough can be fairly close together.
  6. Bake for 10-12 minutes or until just set.  Let sit on the cookie sheet for 2 minutes before transferring to a wire rack.
  7. While the cookies are baking, mix together the peanut butter and powdered sugar until well combined.  Roll into small balls.
  8. As soon as the cookies come out of the oven, while they are resting on the cookie sheet, smush a ball of peanut butter in the center of each cookie.
  9. Once cookies are cooled completely, melt the semisweet chocolate chips and shortening together in a double boiler until smooth.
  10. Dip the top of each cookie in the chocolate and let harden on a rack before packaging.Buckeye Cookies | Pale Yellow for the FB Cookie Swap 2014
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Filed under Chocolate, Christmas, Cookies

Shortbread Dipped in Chocolate and Peanut Butter

Shortbread Dipped in Chocolate and Peanut Butter | Pale YellowCookies, cookies, cookies!  They have been churning out my kitchen at a rapid pace.  I finally made time to decide on recipes for my Christmas cookie plate and have started baking.  It feels good!  However, the flour all over the floor and never-ending sink-full of dishes does not feel so good.  I’m really missing the dishwasher right about now.

Shortbread Dipped in Chocolate and Peanut Butter | Pale YellowNext week will be cookie week; six straight days of cookies that could adorn your holiday dessert table.  After a fall of not blogging as much as I would like, I’m trying to make up for it in December.  Clearly I have extra time without reading and writing about the conservation issues facing the world’s biomes.

Shortbread Dipped in Chocolate and Peanut Butter | Pale YellowThese cookies are the result of trying to use up my hoarded stock of peanut butter chips and chocolate chips.  Whenever they are on sale, I tend to buy a few bags, but the drawer I keep them in is now over filling.  In fact, due to a recent $2.99 sale on Ghiradelli chocolate chips, my stash is now kept in a grocery bag #BakerProblems.

Shortbread Dipped in Chocolate and Peanut Butter | Pale YellowI’m beginning to adore shortbread cookies.  They are crisp and almost melt in your mouth with a touch of sweetness.  The initial plainness lends itself well to adding any and every flavor.  Look out for some more shortbread cookies coming your way, they are an easy and delightful way to add variety to the Christmas cookie line up!

Shortbread Dipped in Chocolate and Peanut Butter | Pale YellowTwo Years Ago – Pecan Bark

Print the Recipe!

Shortbread Dipped in Chocolate and Peanut Butter

Adapted from Dine and Dish

Yield – 30 cookies

 

1 cup (2 sticks) unsalted butter, room temperature

pinch of salt

1 vanilla bean, split and seeds scraped out

1/2 cup powdered sugar

2 cups flour

1 cup peanut chips

2 tablespoon coconut oil, divided

1 cup bittersweet chocolate chips

  1. Preheat to oven to 350 ˚F and line two cookie sheets with parchment paper.
  2. Add the butter and salt to the bowl of a stand mixer with a paddle attachment.  Split the vanilla bean and scrape the seeds from inside, add to the butter.  Beat until pale yellow and then beat in the powdered sugar until well combined.
  3. Add the flour and mix until just combined.  The dough will appear crumbly, but stays together if your squeeze it into a ball.
  4. Flour your surface and rolling pin.  Roll the dough to 1/4” thick and cut into circles.
  5. Place the circles on the lined cookie tray.  Bake for 18-20 minutes or until the cookies just begin to brown.
  6. Let cool completely on a wire rack before dipping.
  7. Melt the peanut butter chips and 1 tablespoon coconut oil in a double boiler.  Dip part of each cookie into the mixture and place on a wire rack.  Refrigerate the wire rack and cookies to speed up the hardening process.
  8. Meanwhile, melt the chocolate chips with the remaining tablespoon of coconut oil.  Dip the cookies and allow to harden on a wire rack.Shortbread Dipped in Chocolate and Peanut Butter | Pale Yellow

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Peanut Butter Chocolate Chip Cookies

Easy Penaut Butter Chocolate Chip Cookies | Pale YellowIn no particular order here are some things that happened to me this week.  I was trapped in my bedroom and and couldn’t get my bedroom door open.  After unscrewing my doorknob and prying off one hinge I was still stuck, sweating profusely despite the chilly temperature, and was crying on my bedroom floor because I was getting panicky.  Did I mention that this was all happening at 6:30 a.m.?  I finally texted my landlords and after several keys and brute strength, they broke open the door for me.  Luckily I was only a little late for work and no longer have a doorknob on bedroom door.

Easy Penaut Butter Chocolate Chip Cookies | Pale YellowI met Bill Nye the Science Guy!  He is incredibly bright, thoughtful, and funny.  As soon as grad school work dies down, I can’t wait to read his newest book, which I have autographed!  There are few things better than geeking out with science teachers.

Easy Penaut Butter Chocolate Chip Cookies | Pale YellowBoth of my grad classes have term paper rough drafts this due at the beginning of the week and because of my busy schedule, high sleep needs, and procrastination, I was down to the wire with due dates.  Sunday I made myself a nice schedule to write my paper and was completing my midday activity of writing a paper at Panera when I went to insert a photo and Word shut down.  Oh no.  AutoRecovery saved me, but then that shut down and wouldn’t come back.  Cue panic.  Three hours  of work, good writing I might add, gone.  GONE!  Naturally I caps-locked-yelled at Lynn and started crying in the middle of Panera.  What’s a girl to do?

Easy Penaut Butter Chocolate Chip Cookies | Pale YellowOne word – cookies.  Two words – easy cookies.  Peanut butter, an egg, some sugar, and a few little extras.  Mix it together and bake, boom cookies.  Adding mini chocolate chips is a delightful addition and I can’t believe I’ve never added chocolate chips to peanut butter cookies before.  Whether you’re having a great week and meeting Bill Nye or crying on your bedroom floor, these are an easy cookie to make you feel better.  And thankfully, I found my lost paper!Easy Penaut Butter Chocolate Chip Cookies | Pale Yellow

Print the Recipe!

Peanut Butter Chocolate Chip Cookies

Adapted from I Am Baker

Yield – 21 2-tablespoon cookies

 

1 cup creamy peanut butter

1/2 cup sugar

1/2 cup loosely packed brown sugar

1 egg

1 teaspoon baking soda

pinch of salt

splash of vanilla

1/2 cup mini chocolate chips

  1. Preheat the oven to 350 ˚F and line two cookie sheets with parchment paper.
  2. In a medium bowl cream together the peanut butter and sugars.  Stir in the egg, baking soda, salt, and vanilla until well combined.  Stir in the chocolate chips.
  3. Use a 2-tablespoon scoop to portion the dough on the cookie sheets.  Use a fork dipped in granulated sugar to make crosshatches.
  4. Bake for 8-10 minutes or just set.  Let cool for five minutes on the cookie sheet before transferring to a wire rack to cool completely.Easy Penaut Butter Chocolate Chip Cookies | Pale Yellow

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Peanut Butter Chip Ritz Carlton Chocolate Chip Cookies

Peanut Butter Chip Ritz Carlton Chocolate Chip Cookies | Pale Yellow

With less than two hours left in this day, it’s going to be a short post.  I decided to finish watching Oz last night instead of blogging or doing work for grad school and that decision may have repercussions later in the month, but it was the right decision at the time.  Oz was a fantastic series; violent, full of nudity, and disturbing, yet it still provided hope and reminded you of the goodness in the worst types of people.  There was a point near then end where I was sobbing, but I made it through.  The ending was appropriate with enough surprises to make it interesting.  If you have Amazon Prime and don’t mind a lot of man-bits flopping around, definitely watch Oz!

Peanut Butter Chip Ritz Carlton Chocolate Chip Cookies | Pale YellowCookies.  After avoiding doughs that required overnight refrigerating because I lack patience, I’m all over it now.  Make the dough one day, clean it all up, and flop it in the fridge.  The next day is a breeze to preheat, scoop, and bake.  I was wandering the baking aisle at Meijer and found peanut butter stuffed chocolate chips and immediately purchased them.  Why not through them in cookies?

Peanut Butter Chip Ritz Carlton Chocolate Chip Cookies | Pale YellowThese cookies are:

Tender and chewy.

Sweet and chocolatly.

Easy and delicious.

Peanut Butter Chip Ritz Carlton Chocolate Chip Cookies | Pale YellowThey were eaten in record time with all my family around!  Make some for your family too!

Peanut Butter Chip Ritz Carlton Chocolate Chip Cookies | Pale YellowTwo Years Ago – Blueberry Mojitos

Print the Recipe!

Peanut Butter Chip Ritz Carlton Chocolate Chip Cookies

Adapted from Cookies and Cups

Yield – 4 dozen 2-tablespoon cookies

 

2 cups unsalted butter, room temperature

3/4 cup + 1 tablespoon brown sugar

3/4 cup + 1 tablespoon white sugar

2 eggs

1/2 tablespoon vanilla

1/2 teaspoon salt

1/2 teaspoon baking soda

2 3/4 cups flour

1 bag peanut butter filled chocolate chips

1 cup bittersweet chocolate chips

sea salt for sprinkling

  1. Cream together the butter and sugars in the bowl of a stand mixer with a paddle attachment for 2 minutes until light and creamy.
  2. Beat in the eggs, vanilla, salt, and baking soda.
  3. Add in the flour until just combined and then fold in the chocolate chips.
  4. Cover and refrigerate overnight.
  5. Preheat the oven to 350 ˚F and line your cookie sheets with parchment paper.
  6. Use a 2-tablespoon scoop to portion the dough on the cookie sheet.  Sprinkle each with sea salt.
  7. Bake for 10-12 minutes or until the edges just begin to brown.
  8. Let cool completely before storing.Peanut Butter Chip Ritz Carlton Chocolate Chip Cookies | Pale Yellow

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Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes

Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale YellowBIRTHDAY CUPCAKES!!!!  Another year, another round of cupcakes. I saw this recipe a few years ago on Joy the Baker when she made these cupcakes for her thirtieth birthday.  I was saving the recipe for a special occasion and here is the special occasion – it’s my birthday, my 3oth birthday!

Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale YellowWell, tomorrow is my actual birthday and I have a full post dedicated to that, but I celebrated (I should really say I had my first birthday celebration) Friday with cupcakes and champagne on Jackie’s deck before leaving for Costa Rica.  I wouldn’t say I’m a control freak, but I do like to be in control, so making making, planning, and celebrating my birthday is my favorite thing.  “You can sing to me now.”

Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale YellowA moist, tender, and surprisingly vegan chocolate cake with a peanut butter cookie dough filling.  Those are my favorite things.  Why make a plain vanilla or chocolate cupcake when you can make a cupcake with different fillings and flavors?!?!  Plus, the marshmallow topping gave me an excuse to break out my mini blow torch, mini blow torches are the MOST fun you can have in the kitchen! If you don’t have a mini blow torch, you could probably use the broiler, but that’s not as fun and I’m not good with broilers.

Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale Yellow4Old birthday cupcakes include these from 29 and these loveys from 28.  Life is good! I am so very blessed/fortunate/lucky to live a life with a lovely kitchen suited to my baking needs and great friends & family to share said goodies with. These are fantastic cupcakes my friends! You should definitely whip yourself up a batch!!!

Print the Recipe!

Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes
Adapted from Joy the Baker
Yield – 12

Chocolate Cupcakes
1 cup + 2 tablespoons flour
1 cup sugar
1/2 cup unsweetened cocoa powder, special dark
1 teaspoon baking soda
1/4 teaspoon salt
1/2 tablespoon vanilla
1/3 cup canola oil
1 teaspoon white vinegar
1 cup cold water

Peanut Butter Cookie Dough
4 tablespoons unsalted butter, room temperature
1/4 cup brown sugar
3 tablespoons white sugar
1/2 teaspoon vanilla extract
2 tablespoons peanut butter
1/2 cup + 1 tablespoon flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips

Marshmallow Frosting
4 egg whites
1 1/2 cups sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extractChocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale Yellow

  1. Cupcakes – Preheat the oven to 350 ˚F and line your cupcake tin with liners.
  2. Sift together the flour, sugar, cocoa powder, soda, and salt onto parchment paper.
  3. In a medium bowl, whisk together the oil, water, vanilla and vinegar. Slowly add in the dry ingredients and mix until just combined.
  4. Use a standard ice cream scoop to portion the dough evenly between the twelve cupcake tins.  Bake for 22 minutes or until a toothpick inserted comes out clean.
  5. Let cool for 10 minutes in the pan before removing and cooling completely on a wire rack.
  6. Cookie Dough – Cream the butter and sugars together until light and creamy.  You can use a mixer, but I just used a bowl and wooden spoon.  Cream in the peanut butter and vanilla.  Stir in the flour, soda, and salt.  Fold in the chocolate chips.
  7. Use a teaspoon scoop to portion the cookie dough into 12 balls.  Roll the dough into balls and keep in the fridge until you’re ready to use.
  8. Frosting – Add a little water to a small saucepan.  Place the egg whites, sugar, and corn syrup into the bowl of your stand mixer.  Whisk together and place the bowl over the simmering water.
  9. Heat and whisk until the the mixture is no longer gritty.  Remove from the heat and whip with the whisk attachment until your reach stiff peaks, about 5 minutes.
  10. Beat in the salt and vanilla.
  11. Assembly – Cut a cone out each cupcake, place a cookie dough ball in the indent.  Add the frosting to a piping bag with a star tip and pipe a generous swirl on each cupcake.
  12. Use a small blow torch to brown the frosting.Chocolate Peanut Butter Cookie Dough Toasted Marshmallow Cupcakes | Pale Yellow

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Peanut Butter Swirled Brownies – GF

peanut butter swirl brownies GF | pale yellowHappy Memorial Day!  There is a little memorial park at the end of my block and it’s perfectly decorated with red ribbons and crisp American flags.  It’s beautifully maintained and the perfect reminder of what this weekend is all about.  Thank you.

peanut butter swirl brownies GF | pale yellowI’m spending the weekend catching up on errands and Sons of Anarchy.  Wow SoA, wow!  I didn’t see those plot twists coming.  Bam, bam, they’re all shot and dead.  It slightly scares me how much I enjoy watching all the violence on TV.

peanut butter swirl brownies GF | pale yellowIn other, less violent news, these brownies were made for a spa weekend to celebrate Michelle’s upcoming wedding at her bachelorette party.  And really a spa weekend is the absolute opposite of violent, motorcycle gangs on TV!  The party was a great success and perfectly lovely and relaxing.  I wish I could afford more spa get-aways.

peanut butter swirl brownies GF | pale yellowThese brownies are delightfully fudgy and gooey.  Spread the peanut to the edges so every bite has decadent, creamy peanut butter.  You wouldn’t even know they are gluten free. Using coconut flour in place of all-purpose or GF all-purpose adds the slightest coconut flavor and a toothsome texture.  It’s time for some brownies with peanut butter!peanut butter swirl brownies GF | pale yellow

Print the Recipe!

Peanut Butter Swirled Brownies – GF
Adapted from Top with Cinnamon
Yield – 16 pieces

8 tablespoons (1 stick) unsalted butter
3 ounces unsweetened baking chocolate
1/2 cup honey
1 teaspoon vanilla
2 eggs
1/4 teaspoon Kosher salt
1/4 teaspoon baking soda
1/4 cup coconut flour
3 tablespoons dark cocoa powder
3 tablespoons creamy peanut butter
1 teaspoon coconut milk

  1. Preheat the oven to 350 ˚F.
  2. Add the butter to a medium saucepan and heat until it is melted and browned.
  3. Meanwhile generously grease an 8×8” pan with butter.  Cut parchment paper to fit on the bottom and over two sides.  Grease the parchment paper.
  4. Chop the chocolate, remove the browned butter from the heat, and add the chocolate to the butter.  Stir until melted.
  5. Stir the honey and vanilla into the chocolate-butter mixture.  Add the eggs one at a time and stir to make sure the mixture is well incorporated.
  6. Stir in the salt, soda, flour, and cocoa powder.  Spread evenly into the prepared pan.
  7. Place the peanut butter and coconut milk in the same pot you just made the brownies.  Heat until the peanut butter becomes melted.  Dollop over the brownie batter and swirl with a knife.
  8. Bake for for 15 minutes or until a toothpick inserted comes out clean.
  9. Cool completely on a wire rack before cutting into pieces.peanut butter swirl brownies GF | pale yellow

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Puppy Chow Cookies

puppy chow cookies | pale yellowWords were deleted here, lots of words.  Words about how much my life has changed in the past year, words about disappointment, and words about loneliness.  These words are not for sharing here, however.  They are meant to be shared in conversations with friends whether on the phone or in person.

puppy chow cookies | pale yellowOver the past few days I have been fortunate enough to share these words with people who matter in my life and it has given me clarity.  Not clarity in the sense that my feelings have lessened, but clarity that I am alright and I am not alone.  When I was 24 I got a tattoo on my wrist because I was high on life and wanted to memorialize those feelings.  In all the wisdom of my 24-year-old-self, I knew that this particular season of my life would not last forever.

puppy chow cookies | pale yellowWhere is my 24-year-old wisdom now?  When is my 30-year-old lady wisdom going to kick in?  My proper, adult, lady-self recognizes the importance of spending money on proper and classic shoes.  My proper, adult, lady-self takes pride in having a savings account.  Yet, I’m having trouble remembering that life comes in phases, seasons even, and this too will pass.

puppy chow cookies | pale yellowMy hope is that the next season will be one of simplicity.  There are plenty of ways to improve and simply my life and add more purpose and grace.  Lofty goals, yes, but entering a new decade brings with it some lofty expectations.

puppy chow cookies | pale yellowEnough of this.  Let’s talk decadence and deliciousness.  Let’s talk looking for a simple, easy recipe and that somehow turning it into dipped chocolate and powdered sugar all over the kitchen!  Puppy chow is one of my favorite treats and I don’t make it often because it’s my kryptonite; I just can’t stop.  I gave away all these cookies within 4 hours of making them as necessity, they’re that good.  The peanut butter cookie is flavorful and crispy, the chocolate rich, and the powdered sugar sweet.  This batch makes a bounty, so get ready to share!  I’m serious about these cookies, my 24-year-old-self says make them and eat them now, she is wise!

puppy chow cookies | pale yellowTwo Years Ago – Pulled Salsa Chicken

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Puppy Chow Cookies
Adapted from Cookies and Cups
Yield – 5-6 dozen cookies

1/2 cup unsalted butter, room temperature
1 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tablespoon vanilla
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cup flour

20 ounces bittersweet chocolate chips (2 bags)
2/3 cup creamy peanut butter, this one if you’re feeling naughty
1/2 cup (1 stick) unsalted butter
3 cups powdered sugar

  1. Cookies – Preheat the oven to 350 ˚F and line your cookie sheets with parchment paper, set aside.
  2. Add the butter and peanut butter to the bowl of a stand mixer with a paddle attachment.  Beat for 2-3 minutes until light and creamy.  Beat in both sugars until well combined.  Add the egg, vanilla, baking soda, and salt, beat until pale yellow.  Scrape the bowl as needed.
  3. Add the flour and mix until just combined.
  4. Use a 1-tablespoon scoop to portion the dough.  Flatten each round of dough with the bottom of a floured glass.
  5. Bake for 11 minutes and then let cool completely on a wire rack.
  6. Coating – Add the chocolate, peanut butter, and butter to the bowl of a double boiler.  Heat and stir gently until everything is melted.  Place the powdered sugar in separate bowl.
  7. Place your wire racks over paper towel or foil or something, things are about to get messy.
  8. Dip each cookie in the chocolate mixture using a fork and shake off excess chocolate.  Immediately drop the chocolate covered cookie in powdered sugar and toss to coat.  Place on the wire rack to dry.  Repeat for the rest of the cookies.
  9. If desired, once all the cookies are coated, give them a second dunking in the powdered sugar, this really creates a nicely covered outside.
  10. Store in an airtight container and serve with napkins, these are delicious but messy!puppy chow cookies | pale yellow

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