Buttery Peanut Butter Chocolate Chip Cookies

Buttery Peanut Butter Chocolate Chip Cookies

Have you ever felt physical pain in your heart when you’re hurting? Yeah, that.

According to the little society we live in, I’ve never done things at the right time in my life. I know it’s true, because people have never hesitated to tell me that in so many words. Like when I had my first child at 18, not a day went by when somebody didn’t ask if I were babysitting. And that same sort of thing happened again when I had my second child at 22. And it even happened when I was toting my third baby around, even though I was 30 years old.

Because I was changing diapers when most were heading off  to college, I ended up attending college later than “normal” and graduating at 37, instead of something like 27.  I started my public relations internship while I was just about 40.

In my mid 40s, people started to ask me how old my kids were for the first time in my life. The only problem was, the kids they were asking about were my grandbabies. Come on, you have to laugh. I get that all the time, and my 6-year-old twin grandkids have learned to smile and just tell the nice people how old they are.

Buttery Peanut Butter Chocolate Chip Cookies

Which brings me to that pain in my heart thing. Depending on how you look at it, there is a bit of downside to having babies at an early age: your babies are grown up and gone when you are still WAY to young to be dealing with empty nest syndrome.

You probably get where I’m going with this, so I’ll just say that I’ve had moments of excitement as I plan to live in my own little place in just a couple weeks. I picture a spotless bathroom with no empty toilet tissue rolls, and never having to wash another person’s dishes, or yell at anyone about not changing the kitty litter often enough.

But I’d be lying if I said I haven’t also cried outloud like a baby several times in the last couple months. It happens when I’m just going about my day. The other day, I was driving to work when big fat tears starting dripping to my lap as I thought about what it’s going to be like living without the people I adore the most in my daily life.

I know, I know. It will all be fine and I’ll see my kids – and their kids - and we’ll all continue to hang out, laugh together and share our lives. Life is wonderful with all its twists, turns, ups and downs. It’s all beautiful, I know. But right now, there is this little ache right in the middle of my chest where my heart is. I felt this twice before with my boys. I know it will go away, but right now it doesn’t feel good. So I’m making a lot of cookies right now because that doesn’t hurt.

By the way, these cookies are yummy. One note, they don’t travel well because they have a delicious buttery texture.

Buttery Peanut Butter Chocolate Chip Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 18 cookies
 
Ingredients
  • 1¼ cups all purpose flour
  • 1 cup white whole wheat flour (I prefer King Arthur)
  • ¾ cup packed brown sugar
  • ¾ cup sugar
  • ¾ teaspoon cream of tartar
  • ¾ teaspoon baking soda
  • pinch of salt
  • 1 cup peanut butter
  • 2 eggs
  • 1½ sticks butter
  • 1 teaspoon vanilla extract
  • 1 cup (or more) chocolate chips (I prefer semi-sweet)
Instructions
  1. Heat oven to 375 degrees F.
  2. With stand or electric mixture, cream butter with both sugars for about 3 minutes, until very creamy and pale yellow. Add peanut butter and beat for another minute.
  3. Beat in eggs, one at a time. Add vanilla extract and beat a few more seconds.
  4. Sift all dry ingredients (except ¼ cup of all purpose flour and the chocolate chips) together in a bowl. Slowly add to peanut butter mixture, beat on low until just blended.With spatula, add remaining ¼ cup of flour, the choclolate chips and blend.
  5. Roll about a tablespoon of dough in a ball and then flatten with the bottom of a fork.
  6. Arrange two inches apart on baking sheet (you don’t need to line with parchment paper, but it won’t hurt).
  7. Bake for 10-12 minutes or until light golden brown on edges.

 

Everything Cookies

Garlic Girl's Everything Cookies

Somebody stop me. I haven’t been able to stop myself from making and eating cookies for three consecutive weeks. It’s bad this time. My freezer is no longer stacked with pork chops, chicken and frozen berries. It’s piled with plastic freezer bags stuffed with an assortment of homemade cookies.By the way, have you ever frozen homemade cookies? It’s so great to just grab one or two frozen cookies at a time, put them in the microwave for about 15 seconds, and gobble up what tastes like cookies fresh out of the oven. And basically, that’s what they are!

Garlic Girl's Everything Cookies

Anyway, I’m excited about this cookie recipe because it creates cookies that look and  taste like they are from a bakery. I recommend making them BIG. They are thick, chewy, chunky, sweet, and taste like there’s a little bit of a party going on inside your mouth. And don’t forget to make them your own by swapping out ingredients. If you don’t like dark chocolate, add caramel chips. Or if you’re not a fan of coconut – just leave it out. You are the ruler of your cookies!

I think you’ll love these cookies. Hopefully you don’t love them so much you have to go on some weird cookie-making marathon like I did. But if you do, just go with it. It’ll be ok.

Garlic Girl's Everything Cookies

Everything Cookies
Prep time: 
Cook time: 
Total time: 
Serves: Makes 12 cookies
 
Ingredients
  • 1¼ cups all purpose flour
  • 1 cup white whole wheat flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon cream of tartar
  • ½ teaspoon salt
  • 1 cup packed brown sugar
  • ½ - 1 cup granualted sugar (adjust to preferred sweetness)
  • 2 sticks butter, room temperature
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup rolled oats
  • ½ cup coconut
  • ½ cup chocolate chips
  • ½ cup white chocolate chips
  • ½ cup raisins
Instructions
  1. Heat oven to 350 degrees F.
  2. In mixing bowl, whisk together white whole wheat flour and all purpose flour, baking soda, cream of tartar, salt; set aside.
  3. In bowl of stand mixer, cream together brown and granulated sugars with butter until pale yellow and creamy, about 3 to 4 minutes.
  4. Add eggs, one at a time until blended. Add vanilla extract and beat for another 10 seconds.
  5. On low speed, slowly blend in flour mixture until combined. Stir in oats, coconut, white and dark chocolate, raisins until blended.
  6. With ice cream scooper (or similar) drop golf-ball size clumps of dough on baking sheet, two inches apart (about 6 cookies per baking sheet). Lightly flatten tops with back of spoon.
  7. Optional: Push a few extra white chocolate chips into the tops and sides.
  8. Bake for about 12-13 minutes, or until light golden brown. Increase heat to 375 for next batch if oven is not hot enough.
  9. Enjoy!

 

 

Chewy Brown Butter Cookies

Chewy Brown Butter Cookies

Sometimes you just have to eat cookies. And I don’t mean just one cookie, I mean at least three cookies. You know, like when you were a kid and you just stuffed one cookie after another in your mouth, without even one second of worry about calories or health. Your only thought around eating them was: Yummy. These are good!

A few nights ago I came across these cookies from Cooking Classy that looked like they’d melt in your mouth. After checking out the recipe, I headed straight to the kitchen to whip up a batch. They were so good that I had to revert to childhood habits and eat more than one without a worry in the world. And all that came to mind was: Yummy. These are good.

I’m not going to lie and say I felt totally wonderful the next morning, but I’m telling the truth when I say I’m glad I did it. And I’m sure I’ll do it again sooner, rather than later, because sometimes you just have to eat cookies!

Recipe adapted from Cooking Classy.

Chewy Brown Butter Cookies
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 cup salted butter, diced into cubes
  • 2¼ cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup granulated sugar
  • ½ cup packed light-brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoon vanilla extract
  • Sugar Coating
  • ¼ cup granulated sugar
  • 2 teaspoons cinnamon
Instructions
  1. Heat butter in a saucepan over medium heat until browned. It will take take about five minutes; just make sure you stir occassionally and avoid burning.
  2. Pour butter, including the brown bits, into bowl. Let cool.
  3. Heat oven to 350 degrees.
  4. In mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt; set aside. Add cooled butter, ½ cup granulated sugar and light-brown sugar to Kitchen Aid (or similar) with paddle attachment and mix for a few seconds.
  5. Add egg, egg yolk and vanilla and mix until combined. Slowly add in flour mixture and continue to mix.
  6. In shallow dish, mix together cinnamon and ¼ cup sugar; set aside.
  7. Roll about a teaspoonful of dough into balls, then roll in cinnamon and sugar mixture. Place
  8. onto parchment-lined baking sheet (about 2 inches apart).
  9. With bottom of a flat glass, gently flatten each ball to about ½ inch. Bake for about 8 minutes.
  10. Enjoy!
  11. Makes about 2 dozen cookies.

No Chill Sugar Cookies

Easy No Chill Sugar Cookies




Love is such a good reminder that no matter how difficult life could be, that there is always a reason to move past any pain that comes our way to realize and experience all the wonderful life, love, and joy going on all around us.

Just last week I was tearfully writing about losing my mother, and this week I am smiling as I share about celebrating my  twin grandbabies, Jaye & Aaliyah, as they turn six. A few days ago, when little Aaliyah heard her great grandma died, she called me and asked why I was crying. When I told her I was sad, she said in the most angelic voice, “But Nina, don’t you know Grandma went to heaven and you’ll see her again?” What a sweet moment.

To celebrate my favorite little people, I made big iced sugar cookies that I delivered to the twins’ first grade class (who literally screamed with delight when I opened the tray of cookies). Little Jaye and Aaliyah were so proud, and I appreciated that they are still at the age when they are not shy to run across the room to kiss and hug me. :)

Easy No Chill Sugar Cookies Garlic Girl

I love this Wilton sugar cookie recipe because so many similar recipes require chilling, but these don’t. The best part is the dough is so easy to work with, holds shape, and still has a soft and chewy texture. The flavor is completely yummy and I will keep this one on hand as my go-to sugar cookie recipe. I’m sure I’ll use it again this Christmas (and many more festivities to come).

Update: I’ve made these cookies several times and just yesterday (February 2, 2014) for my work peeps and here’s what they looked like.

Easy No-Chill Sugar Cookies


No Chill Sugar Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 12-24
 
This is the Wilton recipe for No Chill Sugar Cookies. I shared their exact recipe because it was very simple to follow. If you think you might need more than a dozen large cookies, I'd double the recipe. Also, the instructions say to roll out to ⅛", but I thought they came out better at ¼".
Ingredients
  • Ingredients:
  • 1 cup (2 sticks) unsalted butter, softened
  • 1½ cups granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon no-color almond extract
  • 2¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • For Icing (double quantities if needed)
  • 1 cup powdered sugar
  • 1 tablespoon corn syrup
  • about 2 tablespoons milk
  • ¼ teaspoon vanilla or almond extract
  • red food coloring (I used gel food coloring)
  • tubes of black and green decorating icing (sparkle gel is fun)
Instructions
  1. Preheat oven to 350ºF.
  2. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in egg and extracts. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls.
  3. On floured surface, roll each ball into a circle approximately 12 in. diameter x ⅛ in. thick (I rolled out to ¼ in. and thought it worked great). Dip cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 8 minutes or until cookies are lightly browned.
  4. For icing, whisk powdered sugar with milk until blended. Add corn syrup, food color, extract and mix until smooth. Add more sugar for a thicker consistency.
  5. Dip cookies in icing or use spoon to "paint." If using sprinkles, use while icing is still wet.
  6. Let dry for at least two hours for easy storage.

Heart Sugar Cookies

Florentine Cookies (Lacey’s)

Florentine's (Lacey's)
If you haven’t tried baking Florentine cookies (or Lacey’s), they are a buttery, delectable little treat that tastes a bit like a cross between a cookie and candy.

Florentine Cookies (Laceys)

Some think of these as a Christmas cookie, but I say they are an anytime cookie because they are irresistible and should be eaten as often as necessary. I was reminded how much I love these cookies after enjoying one at a local café. After that, I had to go home and bake them so I could share with my mom and her friends at the senior community.

Florentine Cookies

Enjoy!

Florentine Cookies (Laceys)
Prep time: 
Cook time: 
Total time: 
Serves: 12 cookies
 
Ingredients
  • 1¾ cups slivered almonds
  • 3 tablespoons all purpose flour
  • ¼ cup teaspoon salt
  • ¾ cup sugar
  • 2 tablespoons heavy cream
  • 2 tablespoons light corn syrup
  • 5 tablespoons butter
  • ½ teaspoon vanilla extract
  • ½ cup semi-sweet chocolate (I used chocolate chips)
  • *optional - 1 teaspoon orange zest
Instructions
  1. Heat oven to 350 degrees F.
  2. Line baking sheet with parchment paper or silicone baking mat.
  3. Pan roast almonds in a dry pan for a few minutes until lightly toasted on edges.
  4. In mixing bowl, stir together nuts, flour and salt (and orange zest if you prefer).
  5. In a small fry pan, on medium heat, whisk together sugar, cream, corn syrup and butter until mixture simmers and sugar is dissolved. Continue to simmer for another minute.
  6. Remove from heat; stir in the vanilla.
  7. Pour into flour/almond mixture. Stir to combine; set aside to cool for about 10 minutes. Don't let cool too long; it will become to hard to work with.
  8. When cool enough to handle, form rounded teaspoons of mixture into ball and place on baking sheet, leaving a few inches between cookies.
  9. Bake for about 18-20 minutes until cookies are thin and have a caramel color (be sure to check to ensure they don't burn). Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter.
  10. For drizzle, melt chocolate in heat-proof bowl over boiling water, or in microwave.
  11. Spread thin layer of chocolate on flat side of half the cookies and make "sandwich" with the other half.
  12. Spoon remaining chocolate into pastry bag or small plastic sandwich bag and cut tiny hole at corner. Drizzle over tops of cookies and let cool.
  13. To store, place parchment paper between cookies to prevent from sticking together.
  14. Makes about a dozen "sandwich" cookies.
  15. Enjoy!

 

Roasted Peanut Peanut Butter Cookies

Peanut Butter Cookies

I’m afraid to write too much about these peanut butter cookies because I don’t want the biggest point to get lost – which is that these cookies are ah-mazing. If you are a fan of peanut butter cookies, I would seriously recommend you stop what you’re doing right now and make these cookies!

Peanut Butter Cookies

Here is how I can describe them: peanuty with a combination of crunchy and melt in your mouth textures; sweet and subtly savory, and just simply addicitive.

The best part is that the cookie part is really good, so if you don’t love the chunky roasted peanuts, you will still have the best peanut butter cookie (ever!) even if you leave them out.

This is my recipe that has evolved over time. I just tweaked it yesterday after getting inspired (once again) after eating the peanut butter cookies from my favorite little funky place, Charlie Hong Kong in Santa Cruz (but made at the wonderful Buttery Bakery).

Enjoy!


Roasted Peanut Peanut Butter Cookies
Prep time: 
Cook time: 
Total time: 
 
Makes about 18 cookies, depending on size of cookies.
Ingredients
  • 1¼ cups all purpose flour
  • 1 cup white whole wheat flour (you can replace with all purpose, I just prefer including whole wheat)
  • ¾ cup brown sugar, packed
  • ¾ cup granulated sugar
  • 2 sticks butter
  • 2 eggs
  • 1 cup peanut butter
  • ¾ teaspoon baking soda
  • ¾ teaspoon cream of tartar
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup raw peanuts, skins removed if preferred (I like leaving some skins on the peanuts)
Instructions
  1. Heat oven to 375 degrees F.
  2. Roast peanuts on baking sheet for about 15 minutes until light golden brown. Place in shallow bowl, and set aside.
  3. With electric mixture, cream butter with both sugars for about 3 minutes, until very creamy. Add peanut butter and beat for another minute.
  4. Beat in eggs, one at a time, and then vanilla extract.
  5. Sift all dry ingredients together in a bowl (except nuts). Slowly add to peanut butter mixture, bea on low until just blended.
  6. Roll about a ping-pong size ball and flatten slightly. Roll sides in peanuts, making sure to push them in a bit so they don't fall out. It's ok if it's a little messy.
  7. Place flat side down and 2 inches apart on baking sheet (you don't need to line with parchment paper, but it won't hurt).
  8. Optional: Gently flatten top of cookie with spatula or fork.
  9. Bake for 12 minutes or until light golden brown.

Here’s how they look before baking. No need to be so precise, just roll those peanuts and shove them in the sides if they roll back off!

Roasted Peanut Peanut Butter Cookies

Kolaches, Kolackys, or Thumbprint Cookies

Thumbprint Cookies

Every now and then I get a specific food  request from friends, family and co-workers. One of my friends at work, Stan, started requesting “Kolaches,” pronounced koh-latch-keys. I didn’t know what they were, so he showed me an image and a recipe, and off I went to make them. It turns out, though, that the ones I prepared were not the type of Kolaches Stan wanted.

Since I’m wildly curious about all things food, I did a little googling and found there are different kinds of Kolache-type pastries, depending on what part of the country (or world) you’re from. But from what I see, there are pretty much two distinct types: one that it more like a bun prepared with a yeast dough, and the other that is a flaky-type dough that doesn’t not need to rise. Both are mildly sweet. Even the flaky ones are prepared differently in that some are round with jam-filled centers, and others are rolled, filled with jam and folded over. One thing is clear: people love their kolaches, kolackys, thumprints or whatever they want to call them!

After preparing the different kinds several times and experimenting with recipes, I have to say that I prefer the kind that Stan is talking about. These are the ones that are not very sweet, but have a buttery flavor and  melt-in-your mouth. They are the absolute perfect way to enjoy a cup of coffee. It goes like this: one bite of kolache, one sip of coffee…one bite of kolache, one sip of coffee. Repeat until your tummy is happy. : )

This recipe is my own as I adapted other recipes until I found the perfect combo. Enjoy!

 
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Kolacky

Kolache, Kolackys, or Thumbprint
Prep time: 
Cook time: 
Total time: 
 
Makes about 20 cookies.
Ingredients
  • 2¼ cups all purpose flour
  • 4 ounces cream cheese, room temperature
  • 1 cup (2 sticks) butter, room temperature
  • 1 teaspoon baking powder
  • 2 tablespoons granulated sugar (for a sweeter cookie, double the amount)
  • ¼ cup powdered sugar
  • ½ cup raspberry jam (or your favorite flavor)
Instructions
  1. In mixing bowl, whisk together flour and baking powder.
  2. In separate bowl, with electric mixer, cream together butter and cream cheese. Add sugar and continue to beat until incorporated.
  3. Slowly add flour mixture to butter mixture and beat on low just until combined. Scrape down sides.
  4. Turn out onto parchment paper, sprinkle with a little flour, knead a couple times.
  5. Flatten a bit, wrap with the parchment paper to completely cover and refrigerate for 30 minutes.
  6. Break off piece of dough and roll into small balls (if dough feels sticky, dust hands with a little flour while rolling).
  7. Place 2 inches apart of baking sheet. With your thumb or finger, make impression in the center.
  8. Using small spoon, add jam in impression of each cookie.
  9. Refrigerate for 20 minutes.
  10. Bake for about 11-13 minutes at 350 degrees F, or until slightly golden brown at the very bottom.
  11. Let cool completely and sprinkle with powdered sugar.
  12. Enjoy!
Notes
Make sure to chill the dough. This will give the dough a better texture and prevent the bottoms from flattening out during baking.

Chocolaty Chocolate Chip Cookies

I loooove me a good a chocolate chip cookie. And I especially love a chocolatey chocolate chip cookie. It may be possible I like them too much since these cookies are the reason behind breaking my committment to minimize the sweets in my life. Instead of having one, or two – I ate three in one night! And then I went on to the continue the pattern for the next couple nights.  They’re gone now, so I can rest. ; )

 I found this recipe on Cooking with the Big Dogs and just revised the directions slightly.

Enjoy!

Chocolate Chocolate Chip Cookies
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 sticks unsalted butter, cold and cubed
  • 1¼ cups + 2 tablespoons granulated sugar
  • 2 eggs
  • ½ cup good quality dark cocoa powder
  • 2¼ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 2½ cups semi-sweet chocolate chips
Instructions
  1. Preheat the oven to 350˚ F.
  2. Line baking sheet with parchment paper.
  3. In medium bowl, whish together flour, salt and baking powder. Set aside.
  4. In bowl of an electric mixer, beat butter and sugar on medium-high 2- 3 minutes, until light and fluffy.
  5. Blend in eggs, one at a time, scraping down bowl as needed.
  6. On low speed, mix in the cocoa powder until well blended.
  7. Continue on low speed and slowly add flour mixture until well blended.
  8. Fold in the chocolate chips with a spatula until entire mixture in well blended.
  9. With slightly damp hands, roll about an oversized tablespoon of dough into a ball, and place on baking sheet about 2 inches apart. Sliightly flatten with hand. Continue until batter is gone. Should make about a dozen.
  10. Bake abpit 15 minutes, until you’re just able to lift the edges up off the pan without breaking the dough.
  11. Let cool on the baking sheet a few minutes, then transfer to a wire rack to cool completely.

Pistachio Snowball Cookies

Pistachio Snowball Cookies
 

 
My mother was a good cook who served up a variety of delicious dinners for her four little kidlets. And I didn’t think about it at the time - but as good as she was at cooking, she could not – or did not- bake. So obviously we didn’t eat a lot of homemade, sweet goodies. And now that I’m an avid baker and adore the aroma and taste of all things sweet and baked – I now know what I missed.

But I think I’m making up for what I didn’t have – especially when it comes to homemade cookies. I just love them. And when I (or someone I love) get a cookie monster attack, I don’t hesitate to stop whatever I’m doing to whip up a batch of cookies, no matter what time of the day or night.

I definitely have an affinity for buttery, shortbread-like cookies, so naturally I’m mad about Russian tea cakes, Mexican wedding cakes, snowballs – or whatever you choose to call them. They are the epitome of buttery, melt-in-your mouth cookies that are delicious and quite addictive. Just for fun, If you’re not sure what you to call them, here’s a tiny exerpt of history I found on wikipedia:

Russian tea cakes appeared in Russia in the 18th century as a confection used in a tea-sharing ceremony. By the 20th century, they were a part of wedding and Christmas traditions in the U.S., known by their popular “Russian tea” name. Mexican Wedding Cookies, and Bizcochitos, the official cookie of the State of New Mexico, are similar except that they have the addition of anise, although, properly made, the anise flavor is very mild. Many cultures have a similar cookie. In Spain, they are called Mantecosos. I suggest you eat a hearty meal before you bake these because it could be pretty easy to swallow up about a thousand.

I created a pistachio version of Russian tea cakes because, well, I love things just a little more with pistachio added. I also added a touch of green tea powder just for added flavor and color.

Of course you can cutomize these cookies and choose your favorite nuts, and even eliminate the green stuff, but if you are also a pistachio lover, you may never settle again for the more traditional version made with pecans or walnuts.

Anyway, hope you enjoy these if you make them!
 

Pistachio Russian Tea Cakes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2½ cups flour
  • ½ cup powdered sugar (plus more for dusting)
  • 1 cup (2 sticks) butter, room temperature
  • 1 cup unsalted, raw pistachios
  • ¼ teaspoon salt
  • 2 teaspoons green tea powder
  • optional - a dot of Wilton gel food color (blue, yellow)
Instructions
  1. Heat oven to 350 degrees F.
  2. Spread pistachios on baking sheet and toast in oven for about 7 minutes, until aromatic, but not browned. Cool, and then grind in food processor to a coarse meal.
  3. In mixing bowl, add flour, salt, green tea powder and pistachio meal.
  4. In separate bowl or stand mixer, cream butter, add ½ cup of powdered sugar and continue to beat for a few minutes until creamy and smooth. Blend in the vanilla extract and optional food color. I recommend using the gel mentioned in the ingredient list because it's much easier to control the amount of color. I just use a toothpick to blend a tiny bit of color.
  5. Slowly add the dry mixture until blended.
  6. With your hands, roll 1 teaspoonful of dough in your hands and place on baking sheet about 2 inches apart. The sheet doesn't have to be lined with parchment paper. Repeat until dough is used up.
  7. Bake for about 17 minutes until cookie sets and the bottom is slightly golden. Cool completely on wire rack.
  8. Roll in powdered sugar.
Notes
Makes about 24

Peanuty Peanut Butter Chocolate Chip Cookies

Peanut Butter Cookies


Christmas time or not, I’m stubborn about sticking to making and sharing the cookies I love, not just this time of year, but all-year round.  Don’t get me wrong, I love the tradition of baking cookies around the holidays, I just care more about the downright yumminess of a cookie, rather than making cookies that fit a theme or season. That’s why I made my favorite peanut butter cookies for today’s cookie swap going on at My Kids Eat Squid.  A few days ago, I also made Hot Chocolate Cookies with Marshmallow Whipped Cream, so feel free to check those out too while you’re checking out all the recipes in this swap.

Before you dive into cookie recipe land, I just wanted to add that this recipe can be adapted to your taste. You can forget about the peanuts and chocolate chips and just make a simple peanut butter cookie, because the cookie part of the recipe is just right!

So here are the swappers! Happy cookie baking and Merry Christmas!

Kristen J. Gough
Blog: My Kids Eat Squid
Cookie: Nutella

Teresa Robeson
Blog: Homestead Notes
Cookie: Whipped shortbread

Laura Davis
Blog: Laura’s Delicious Food
Cookie: Raspberry thumbprint cookies

Susan Johnston
Blog: Boston Food Swap
Cookie:
Old-fashioned molasses cookies

Melanie McMinn
Blog: Frugal Kiwi
Cookie: Chocolate Marshmallow Raspberry Cookie Delight

Peanuty Peanut Butter Chocolate Chip Cookies
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2¼ cups flour
  • ¾ cup brown sugar, packed
  • ¾ cup granulated sugar
  • 2 sticks butter
  • 2 eggs
  • 1 cup peanut butter
  • 1 teaspoon baking soda
  • ¼ teaspoon cream of tartar
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup raw peanuts, skins removed
  • 1 cup semi sweet chocolate chips
Instructions
  1. Heat oven to 350 degrees F.
  2. Roast peanuts on baking sheet for about 20 minutes until light golden brown. Set aside.
  3. With electric mixture, cream peanut butter, butter and sugars. Beat in eggs, one at a time, and then vanilla extract.
  4. Sift all dry ingredients together in a bowl (except nuts and chocolate chips) and slowly add to peanut butter mixture, beating until just blended. Stir in chocolate chips.
  5. Lightly crush peanuts and place in shallow bowl.
  6. Roll a teaspoonful of dough into a ball and press one side into nuts.
  7. Place clean side down and 2 inches apart on parchment-lined baking sheet. Gently flatten top of cookie with spatula or bottom of a clean glass.
  8. Bake for 12 minutes or until light golden brown.