Ultimate Peanut Butter Chocolate Cookies

My friends had a cookout the other weekend, and I was contemplating what to bring. I believe last year I made homemade cupcakes, and while they were somewhat of a hit I got outplayed by someone who brought a box of cupcakes from one of our fabulous local bakeries. Sigh. Well, this year I decided to go with what I'm best at, and that's making cookies! Mmmm. Cookies. 

As per the usual, I found this recipe on Sally's Baking Addiction. And, O.M.G. These were frigging awesome. I kid you not! The cookie was thick and the peanut butter cups just burst in your mouth. Man, I could really use one of these right now. This recipe was very simple to make, and I highly recommend you get in the kitchen this evening and make me some. Oops, I mean make you some! :) Enjoy!

Ingredients:

1 and 1/2 (190g) cups all-purpose flour (accurately measured)
1/2 cup (64g) unsweetened natural cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
1/2 cup (100g) light brown sugar, packed
1/2 cup (100g) granulated sugar
1/4 cup (60g) cup creamy or chunky peanut butter
1 large egg
1 teaspoon vanilla extract
2 Tablespoons (30ml) milk
1 and 1/4 cups Reese’s Peanut Butter Cups, chopped (about 16 Reese’s miniatures)
Drizzle: 1/3 cup (85g) creamy or chunky peanut butter (I omitted this step)

Go ahead and take out a medium sized bowl, and add in the flour, cocoa powder, baking soda, and salt. Whisk to combine, and then set the bowl aside for later.

Now, take out your standing mixer bowl (with the paddle attachment) and beat the butter on high until nice and creamy. This could take about a minute or so. If needed; scrape down the sides of the bowl and then add in the sugars and peanut butter and mix on medium speed until combined. Add the egg and vanilla, and mix till combined. Scrape down the sides of the bowl if necessary. Carefully, add in the flour mixture and stir until just combined. Having the speed on low is best for this. Go ahead and add in the milk and stir until just combined. Lastly, add in the peanut butter cups and stir until evenly disbursed. Wrap the bowl with plastic wrap, and refrigerate for an hour or at the most 24 hours.

Once you're ready to start baking; go ahead and pre-heat your oven to 350. Take out your cookie sheets and your dough. Roll the dough into balls and place on the sheet. I believe I got about 20 cookies out of this dough. Anyway, go ahead and place in the oven and bake for about 10-12 minutes. According to Sally, the dough won't spread much (and it didn't) so gently press down on the cookies with the back of a spoon once it comes out of the oven. Transfer to a wire rack, and cool.

Reese's Stuffed Peanut Butter Cookies

I know. I know. I need to find another baking blog. But, you guys, I love this lady's recipes. They are so scrumptious. Plus, I love how she incorporates candy into her cookies. I mean how can you go wrong with Peanut Butter Cups stuffed inside a cookie. Seriously? You can't! I've definitely been on a baking kick for a while, but it's since slowed down. I might have one or two more baking recipes to post, but that's all for awhile. I promise. Anyway, I'm excited for the warm weather and the longer daylight. I'll definitely try some new recipes soon that aren't cookies, brownies, etc. In the mean time; please get yourself in the kitchen and try these cookies. And, take some to your friends or co-workers. They will love you forever if you do! I promise!

Ingredients:
1 and 1/4 cups (160g) all-purpose flour (careful not to overmeasure)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
1/2 cup (103g) dark brown sugar (or light brown)
1/4 cup (50g) granulated sugar
1 large egg, at room temperature*
3/4 cup (185g) creamy peanut butter*
1 teaspoon vanilla extract
18 Reese's Miniature Peanut Butter Cups, unwrapped

First take out a medium sized bowl, and add in the flour, baking soda, and salt. Set this aside for later.

In a large standing mixer bowl; add in the butter and sugars and cream until well combined. Set your speed to low, and add in the peanut butter, egg, and vanilla. Stir until just combined. Next, carefully add in the flour mixture. Stir until just combined. Cover the bowl with some plastic wrap, and place in your fridge for at least an hour (or up to 3 days). According to Sally, chilling the dough is mandatory. So, be sure you don't omit this step.

Once the dough has chilled thoroughly, remove from the fridge and go ahead and preheat your oven to 350. Take out a small melon scooper and scoop out a tablespoon of the dough. Roll into a ball. Stick a peanut butter cup onto the dough, and press down so it has a "cradle" effect. Then, roll out another tablespoon sized dough into a ball and place on top of the peanut butter cup. Kind of spread the dough around, so it completely covers the peanut butter cup. Repeat these steps with the remaining dough. When you're ready to bake, place in the oven and bake for about 10-11 minutes, or until the edges are lightly brown. Remove from the oven and place on a cooling rack. After about 10 minutes, go ahead and bite into one of these cookies. Mmm. Heaven!

Chicken with Cilantro and Red Thai Curry Peanut Sauce

I eat a lot of chicken. I've posted a ton of chicken recipes. Sometimes I get completely sick of the awesome recipes I've posted. Every now and then it's time to go find another chicken recipe. This was one of those times. I decided to look for a recipe that featured some Asian flavors. So, I headed over to yummly and searched for chicken breast recipes. Well, I came across this particular recipe from Kalyn's Kitchen and thought I would give it a try. In my opinion, coconut milk and peanut butter provides great dimension to a dish. Adding red thai curry paste and cilantro took it to a whole other level. This was really quite flavorful, and I added some red pepper flakes to kick it up another notch. I really think you'll love this recipe, so give it a try and let me know what you think! Enjoy!

Ingredients:
4 boneless, skinless chicken breasts, pounded to 1/2 inch thick
2 T peeled and minced fresh ginger
1 T chopped fresh garlic
1/2 cup smooth natural peanut butter (without added sugar) at room temperature
1/4 cup rice vinegar (not "seasoned" vinegar which has sugar)
2 T soy sauce
2 T Splenda or sugar (use Splenda for South Beach Diet)
1 tsp. red Thai Curry Paste (I like Thai Kitchen brand)
3 T homemade chicken stock or canned chicken broth
fresh ground black pepper to taste
about 2 T peanut oil (depends on your pan)
1 cup unsweetened lite coconut milk (I use Thai Kitchen Lite Coconut Milk)
4 T finely chopped cilantro (or more), plus more for garnish if desired

Start out by wrapping your chicken breasts in plastic wrap or putting them inside a zip-lock bag. Take out your meat tenderizer, and pound some aggression onto those chicken breasts. You want the chicken to be about 1/2 inch in thickness. Set the chicken aside.

Next, take out your food processor and add the chopped garlic and minced ginger. Then add in the peanut butter, rice vinegar, soy sauce, sugar, chicken stock, and red Thai Curry Paste.Throw in some red chili pepper flakes if you desire. Give it a good couple pulses until well mixed. Set aside.

Take out a large skillet and add in the oil. Turn up the heat to about medium and cook the chicken breasts until they are nicely golden brown and cooked thru. Be careful not to overcook the chicken. It should feel barely firm to the touch. Remove from the pan and keep warm.

Next, add in the coconut milk to the skillet. Stir and scrape off the bottom bits from the pan while you are doing so. Cook for about 2-3 minutes. Then add in the peanut and ginger mixture from your food processor into the skillet. Cooke for another couple minutes. Turn off the heat and add in the cilantro. Stir well. Spoon the sauce over the chicken, and serve immediately. Enjoy.

Soft-Baked Peanut Butter Lover's Cookies

I have a bit of a problem. I can't stop trying recipes from Sally's Baking Addiction. I think she was onto something when she included "Baking Addiction" in the name of her blog. I'm totally addicted to Sally's Baking. Everything I've tried so far as been so darn good. I haven't tried any of her cake or pie recipes, but I have tried a ton of her cookies. And, add this recipe to the list. I'm in love with this Soft Baked Peanut Butter Lover's Cookie. I love the addition of peanut butter chips and Reese's peanut butter cups. I omitted nuts, because I'm just not a fan of nuts in my cookies. But, feel free to add them in yours. These cookies are heavenly and I guarantee if you decide to share them with your friends and family they will love you for it. I can't wait to try another one of Sally's scrumptious cookie recipes. Enjoy!

Ingredients:
1/2 cup salted butter, softened to room temperature* (If using Unsalted butter then add a 1/4 tsp salt)
1/2 cup light brown sugar
1/4 cup granulated sugar
1 large egg
3/4 cup creamy peanut butter
1 tsp vanilla extract
1/2 tsp baking soda
1 and 1/4 cups all purpose flour
1/2 cup honey roasted peanuts (I omitted these)
1/2 cup mini peanut butter cups (OR fun size or regular size peanut butter cups, chopped)
1/2 cup peanut butter baking chips

The first thing I do is chop up the peanut butter cups and set aside in a small bowl. I used about half a regular sized mini peanut butter cups bag. Next, take out a medium sized bowl and add the flour, baking soda, and salt if you're using unsalted butter. Set aside. Next, you'll want to cream together the butter and sugar until well mixed. Then add in the peanut butter, egg, and vanilla in that order. Stir well. Carefully, add in the flour mixture a little at a time to avoid flour puffing up all over the place. Be careful not to over-mix the batter. Carefully, fold in the peanuts (if using), peanut butter chips, and peanut butter cups. Place the dough in the fridge for at least 30 minutes or up to 24 hours.
Once you're ready to start baking the cookies; pre-heat your oven to 350 degrees. Remove the dough from the oven and let it sit at room temperature for about 15 minutes. Then, roll up the dough so they stand taller rather than wider, and place on the cookie sheets. Then, gently press down on the dough to slightly flatten them. Bake in the oven for about 8 or 9 minutes or until the edges of the cookies start to look a golden brown. Remove from the oven, and place on a wire rack. I dare you to not eat one right away. So good!

Reese's Peanut Butter Cup Cookies

The combination of peanut butter and chocolate really can’t be beat. I mean there are other delicious food combinations (hello, grilled cheese and tomato soup, cheese and wine, and bacon and…anything.) But nothing is quite as perfect together as peanut butter and chocolate. There are thousands of delicious recipes involving this dynamic duo and I decided to try one this weekend. I have always loved the peanut butter cookie with a chocolate kiss, but this recipe (found on Cup of Sugar, Pinch of Salt) takes that to another level by replacing the kiss with a Reese’s Peanut Butter Cup. The genius part is making the cookies in mini-muffin pans instead of on a sheet. That way, the cookies are tall enough to handle a mini Reese’s Cup. So smart, and tasty!

Ingredients
1 package Reese’s Peanut Butter Cups Miniatures (you’ll need about 40)
½ cup butter, softened
½ cup granulated sugar
½ cup packed light brown sugar
½ cup creamy peanut butter
1 egg
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt

Start by putting your Reese’s Cups in the freezer. Trust me, they will be much easier to handle this way when you are pushing them into hot cookies later. Preheat the oven to 375 and spray your mini muffin cups with cooking spray. In a medium bowl mix together butter, sugar, brown sugar, peanut butter, egg and vanilla until it gets all light and fluffy (just a couple minutes). Then stir together flour, baking soda and salt in a separate bowl before adding it to the peanut butter mixture. Beat until it’s blended. The dough will seem a tad dry, but don’t worry. This helps you form the cookie balls. 

Roll them into 1-inch balls and place one in each of the mini muffin cups. I found that smaller balls were harder to push the cups into, so make sure they are at least an inch. Bake about 10 to 12 minutes (ten worked for me) until the balls have puffed up and are lightly browned. While they are baking, remove the wrappers from the Reese’s cups (trust me, don’t wait). You have to move fast, so when you pull the muffin tin out, immediately push Reese’s cups into each of the cookie tops. Don’t be afraid to push them firmly, and in fact, I had to go back through and give them each a second push. Let them cool for about five minutes in the tin before gently removing them from the pan and letting them cool. The Reese’s cup will get somewhat molten inside the cookie, so keep them upright and let them cool for a few hours. 

Contrary to most cookies, I would avoid eating them warm and wait until the cup has set up. There is something overwhelming about it when the chocolate is all melty. I think because the center of the cup stays together so it just becomes a kind of weird chunk. Anyway, I have a feeling you won’t heed my warning so you’ll find out for yourself!

Chinese Chicken Salad with Red Chile Peanut Dressing

Recently, I flew to Florida for a little vacation. It was a wonderful trip. I got to fly in a little 4 seater Cessna plane. I went out on a boat in the Tampa Bay Harbor with my aunt and uncle. I went to the beach for a day, and of course ate a cuban. I always eat a cuban sandwich whenever I visit my hometown. After-all, that's one of the few states where you can get a "real" cuban. Also, while visiting my cousin in Bradenton, we made a quick trip to the store to get ingredients for a salad and for my mango and pineapple salsa. Well, the mango and pineapple salsa was such a hit that we ended up getting too full on it, and never made the salad. Well, I really wanted to try this salad because my cousin said the peanut dressing that goes on it is delicious. When I got back home to Richmond; I sent my cousin a quick text asking for the recipe. I didn't realize it was a Bobby Flay recipe. I should have known it was good just based of that name alone. And, indeed, it's delicious. The salad had a nice crunch with the peanuts, and the dressing had a nice kick with the peppers. I highly recommend this dish. I know I will be making it again. Enjoy!

Ingredients:
Dressing:
1/4 cup rice wine vinegar
2 tablespoons smooth peanut butter
1 tablespoon chopped fresh ginger
2 teaspoons chipotle peppers, puree
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons toasted sesame oil
1/2 cup canola oil
salt & freshly ground black pepper

Salad:
1/2 head napa cabbage, shredded
1/2 head romaine lettuce, shredded
2 carrots, shredded
1/4 lb snow peas, julienned
1/4 cup coarsely chopped fresh cilantro leaves
1/4 cup thinly sliced green onion
2 cups shredded rotisserie cooked chicken
1/2 cup chopped roasted peanuts
1/4 cup chopped fresh mint leaves
chili oil (optional)
grilled lime, halved for garnish

Whisk together the rice wine vinegar, peanut butter, ginger, pureed chipotle peppers, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper to taste. Set aside. Take out a large bowl and combine the lettuce, carrots, snow peas, cilantro, green onions, shredded chicken, peanuts, and mint leaves. Toss to combine. Drizzle with chili oil if using. Pour the dressing on the salad, and toss till well combined. Serve immediately.

Chocolate Peanut Butter Clusters

You know what’s good? Simple. Easy. Uncomplicated. Especially during the time of year when things are often busy, difficult and stress-inducing. And these little clusters are the epitome of simple. Just 4 ingredients, a microwave, and some wax paper and you’ve got a simple little chocolatey candy that tastes really impressive. I love to include these in my Christmas cookie gifts because I always overcommit myself to difficult cookies and these are a lifesaver to fill out the tin at the last minute. (And hey, I hear Santa is a big fan as well).

Ingredients

12 oz semisweet chocolate chips

10 oz peanut butter chips

3 cups (give or take) unsalted peanuts

Sea salt for garnish

Are you ready for this? Simply empty the bags of chocolate and peanut butter chips into a large microwave safe bowl. Melt them. This is really easy if you have a melt setting on your microwave, but if not, just make sure to keep the power on fairly low and check it often. Melt until you can stir it together with no lumps and make sure the chocolate and peanut butter is completely combined. Then pour in your peanuts. You might want to start with fewer nuts and stir it in, then see where you are as far as your nut to chocolate ratio. You can always add more.

Once your nuts are stirred in, set out some wax paper on your countertop. Use a big spoon to drop clusters of these chocolate nuts. This will get messy, I promise. Just go slow and don’t lick your fingers until you’re done. Once you’ve laid out your clusters, go back and sprinkle just a touch of sea salt on top before they’ve completely set. If you wait too long, the salt will not stick, so you may have to work in batches. And that’s it! I guarantee you’ll get lots of compliments and guess what, you don’t have to tell anyone how easy it is to make. I won’t tell. 

Grilled Asian Pork Tenderloin with Peanut Sauce

I'm pretty bummed that I couldn't find a favorite recipe of mine. I went to a cookout many years ago, and a friend made these asian pork tenderloins. The marinade was super delicious. Unfortunately, I can't remember who the friend was nor can I find the recipe. Friend, if you are out there and have an inkling of what I'm referring to please hit me up. I tried googling asian pork tenderloin marinade but didn't have a whole lot of luck. But, I did come across this peanut marinade from Fine Cooking. This recipe is a keeper, y'all. It kept the pork super moist and the peanut sauce packed a ton of flavor. I did add some red pepper flakes at the advice of some of the commenters and I added a tablespoon of sesame oil. I still hope to find my original asian marinade recipe, but I will be making this one many more times. Enjoy!

Ingredients:
1 cup light coconut milk
1/2 cup smooth peanut butter, preferably a natural variety
1/4 cup soy sauce
3 Tbs. fresh lime juice
3 Tbs. dark brown sugar
2 large cloves garlic, minced (2-1/2 tsp.)
2 tsp. ground coriander
1 tsp. red pepper flakes (optional)
1 Tbs. dark sesame oil (optional)
2 small pork tenderloins (about 2 lb. total)
Vegetable oil for the grill

Take your medium sized bowl and add in the coconut milk thru the sesame oil. Stir well. Pour into a large zip-lock bag and place the pork tenderloin in the bag. Coat the pork tenderloin with the marinade. Marinate for an hour or more for better flavor. Once your ready to grill pour the marinade into a small saucepan and set to medium heat. Place the pork tenderloin on a well-oiled grill. Grill for about 10 minutes on both sides. Remove pork from grill. Set on a plate and let rest for 5 minutes.  I had to put my pork back on the grill because it was a bit too pink for me. I served my pork with white rice. Pour some of the peanut sauce on the pork tenderloin and even your rice. Enjoy!!

Peanut Butter Balls

If you know me; you know I have a big-time sweet tooth. I usually find myself wanting something sweet to eat after dinner. But, I want something that is easy and quick to make. I found these peanut butter balls from A Cup of Sugar. I thought they looked awesome. Plus, they sounded pretty easy to make. Well, they were easy to make. However, the texture was a little powdery. I mean they were good, but a tad dry. As a matter of fact, a co-worker bit into one and the powder splattered on his jacket. Lol. So, next time I make these I might add more butter and see if it helps any. They tasted great, though. I hope you give them a try. Enjoy!

Ingredients:
2 1/3 cups confectioners sugar
1 cup graham cracker crumbs
1/2 cup (1 stick) unsalted butter, softened at room temperature
1 cup chunky peanut butter
12 ounces (1 bag) semi-sweet chocolate chips
1 tablespoon vegetable oil
3 cups salted peanuts, finely chopped

When, I made this recipe I halved the ingredients. According to the recipe, this makes 50-60 balls. I thought that was way too many.
First, take a medium-sized bowl and combine the powder sugar and graham cracker crumbs. Stir together. Take the butter and peanut butter and mix together using your hands until combined. As you form the mixture into 1 inch balls, keep pressing into your hands until they form togethe. They will form together. Have patience. Place on cookie sheets lined with parchment paper. Once you are finish; set aside.

Take a small saucepan and a small bowl. Pour in your chocolate chips into the bowl. Add water to the saucepan and heat till it starts to boil. Place the small bowl into the sauce pan. Keep stirring the chocolate chips until completely melted. While the chocolate melts, chop your peanuts and place on a plate. Set aside. Now, remove the pan from the burner. Once the chocolate has cooled slightly take your balls and roll into the melted chocolate. Then, roll the balls into the peanuts. Set on cookie sheets. Let the peanut butter balls air dry. Enjoy.

(click here for printable recipe)

Peanut Butter Pie (for Mikey)

The other day I went to tastespotting's website, and noticed something odd. There were about 10 different pictures with this same peanut butter pie recipe. I thought to myself; hmm, that's odd. I've never seen several pictures of the same recipe on this website. So, I clicked on one of the pictures, and that's when I realized what it was all about. Recently, a woman, Jennie, who blogs about food suffered a devastating loss. Her husband of 16 years past away from a sudden heart-attack. She asked in her blog that everyone tell their family, spouse, children, etc that you love them. And, for those who asked; to please make this pie in honor of her late husband. It was a touching tribute and a beautifully written letter that I found myself wanting to create this pie in honor of her husband. I hope you make this pie, too. And, when you do; be sure to tell your family that you love them. Enjoy.

Ingredients:
8 oz chocolate cookies (I used chocolate graham crackers)
1 stick plus 2 tbsp unsalted butter, melted
4 oz semi-sweet chocolate chips
1/4 c chopped peanuts
1 c heavy cream
8 oz cream cheese
1 c creamy peanut butter
1 c confectioner's sugar
1 14 oz can sweetened condensed milk
1 tsp vanilla extract
1 tsp fresh lemon juice (I omitted this step)

I used 2 packages of chocolate graham crackers, and added them to my food processor. Pulse on high till the crackers are a fine crumb. Add in your butter and pulse until combined. Pour into your pie dish, and press into the dish. Place in fridge.

Next, take your chocolate and melt in a double boiler. I just melted it in my saucepan directly on the stove. I just made sure to watch it so that it didn't burn. Chop your peanuts. Take your pie dish out of the fridge, and pour the chocolate on top of it. Spread evenly across the crust. Sprinkle your chopped peanuts on top of the chocolate. Place back in fridge

Take your heavy cream and pour in your standing mixture. Mix on medium speed until it forms stiff peaks. Pour into a small bowl, and place in the fridge.


Clean out your mixing bowl. Place back on your standing mixture, and add your cream cheese and peanut butter. Mix until light and fluffy. Add your powdered sugar, sweetened condensed milk, vanilla, lemon juice (optional) and beat on medium speed until ingredients are combined.

Next, stir in 1/3 of the whipped cream mixture into your creamy mixture. Fold in the remaining whipped cream. Pour the filling onto your pie crust. Sprinkle some peanuts and chocolate chips on top if you so desire. Refrigerate for 4 hours or overnight. If you don't refrigerate for 4 hours or more; your pie will come out looking like this:

Still good, but messy! Enjoy!

(click here for printable recipe)