There’s something about the combination of chocolate and peanut butter that seems to get anyone and everyone excited. I brought a package of these into the office yesterday, and it was empty by mid-morning. That typically doesn’t happen in my diet-conscious office very often, so I’m taking it as a compliment.
So why did I bother making these (other than the fact that they’re a combination of peanut butter and cocolate?) Well, I’m making a wee care package for someone who loves chocolate and peanut butter — especially when they’re together. I’ve already put in my Reeses Pieces Peanut Butter Cookies but I wanted something else too. I figured that regular PB Cookies might be a little too plain, and too much like the others. So I turned to Martha Stewart for help. I liked the idea she presented: a cookie version of a Reese Peanut Butter Cup.
The thing is though, the container I’m filling is on the small side (it has to fit in a suitcase with the people who are delivering it), so bigger cookies might not fit so well. Also, I don’t like big cookies (you can eat more small ones and not feel as much guilt!) and since I won’t be sending the whole batch, I might as well make them how I like them since I get to eat the left overs.
The kicker is that when you make these cookies smaller, it’s harder to get enough of the PB mix into them and keep it hidden. Also, the PB should have enough prominence to contribute flavour. As such, they morphed into “swirl” cookies — the size could be kept down, and enough PB could be added to make it all worthwhile.
The Recipe
A variation of Peanut Butter Surprises by Martha Stewart.com
Makes approximately 4 dozen cookies
1 cup / 250mL unsalted butter, room temperature
1/2 cup / 125mL sugar
1 cup / 250mL firmly packed brown sugar
2 large eggs
1 teaspoon / 5mL pure vanilla extract
2 cups / 500mL flour
1/2 cup / 125mL cocoa powder
1/2 teaspoon / 2mL baking powder
1/2 teaspoon / 2mL baking soda
1 cup / 250mL chocolate chips
1/2 cup / 125mL creamy peanut butter
1/4 cup / 60mL brown sugar
How-To
Cream the butter until fluffy. Add sugars and combine well. Mix in eggs and vanilla.
On top of the wet ingredients, measure out the flour, cocoa powder, baking soda & powder. Blend. Add in the chocolate chips and mix until all ingredients are well distributed. Chill for one hour.
Preheat oven to 350 degrees (F) / 180 degrees (C)
In a new bowl, combine the peanut butter and the second instance of brown sugar.
Drop 1 tbsp / 15mL lumps of chocolate dough onto a cookie sheet. Slice lumps open with a knife or other utensil. Drop approximately 1/2 tsp /2mL of the peanut mixture onto each opened lump of chocolate dough. Close each with your fingers (no need to conceal the peanut butter completely, just tighten the cookie up.)
Bake until firm, 10-12 minutes. Let cool on sheet for 5 minutes, then remove cookies to cooling racks.
Enjoy!
http://www.google.com/imgres?imgurl=http://woodenspoon.ca/wp-content/uploads/2010/03/orange-cake_1.jpg&imgrefurl=http://woodenspoon.ca/page/3/&usg=__ajDgVyHCa8kBK10xGgMO2C6410I=&h=480&w=640&sz=66&hl=en&start=7&um=1&itbs=1&tbnid=bgmdSZ569vGayM:&tbnh=103&tbnw=137&prev=/images%3Fq%3Dhow%2Bto%2Bmake%2Borange%2Bcake%26um%3D1%26hl%3Den%26sa%3DN%26tbs%3Disch:1
So why did I bother making these (other than the fact that they’re a combination of peanut butter and cocolate?) Well, I’m making a wee care package for someone who loves chocolate and peanut butter — especially when they’re together. I’ve already put in my Reeses Pieces Peanut Butter Cookies but I wanted something else too. I figured that regular PB Cookies might be a little too plain, and too much like the others. So I turned to Martha Stewart for help. I liked the idea she presented: a cookie version of a Reese Peanut Butter Cup.
The thing is though, the container I’m filling is on the small side (it has to fit in a suitcase with the people who are delivering it), so bigger cookies might not fit so well. Also, I don’t like big cookies (you can eat more small ones and not feel as much guilt!) and since I won’t be sending the whole batch, I might as well make them how I like them since I get to eat the left overs.
The kicker is that when you make these cookies smaller, it’s harder to get enough of the PB mix into them and keep it hidden. Also, the PB should have enough prominence to contribute flavour. As such, they morphed into “swirl” cookies — the size could be kept down, and enough PB could be added to make it all worthwhile.
The Recipe
A variation of Peanut Butter Surprises by Martha Stewart.com
Makes approximately 4 dozen cookies
1 cup / 250mL unsalted butter, room temperature
1/2 cup / 125mL sugar
1 cup / 250mL firmly packed brown sugar
2 large eggs
1 teaspoon / 5mL pure vanilla extract
2 cups / 500mL flour
1/2 cup / 125mL cocoa powder
1/2 teaspoon / 2mL baking powder
1/2 teaspoon / 2mL baking soda
1 cup / 250mL chocolate chips
1/2 cup / 125mL creamy peanut butter
1/4 cup / 60mL brown sugar
How-To
Cream the butter until fluffy. Add sugars and combine well. Mix in eggs and vanilla.
On top of the wet ingredients, measure out the flour, cocoa powder, baking soda & powder. Blend. Add in the chocolate chips and mix until all ingredients are well distributed. Chill for one hour.
Preheat oven to 350 degrees (F) / 180 degrees (C)
In a new bowl, combine the peanut butter and the second instance of brown sugar.
Drop 1 tbsp / 15mL lumps of chocolate dough onto a cookie sheet. Slice lumps open with a knife or other utensil. Drop approximately 1/2 tsp /2mL of the peanut mixture onto each opened lump of chocolate dough. Close each with your fingers (no need to conceal the peanut butter completely, just tighten the cookie up.)
Bake until firm, 10-12 minutes. Let cool on sheet for 5 minutes, then remove cookies to cooling racks.
Enjoy!
http://www.google.com/imgres?imgurl=http://woodenspoon.ca/wp-content/uploads/2010/03/orange-cake_1.jpg&imgrefurl=http://woodenspoon.ca/page/3/&usg=__ajDgVyHCa8kBK10xGgMO2C6410I=&h=480&w=640&sz=66&hl=en&start=7&um=1&itbs=1&tbnid=bgmdSZ569vGayM:&tbnh=103&tbnw=137&prev=/images%3Fq%3Dhow%2Bto%2Bmake%2Borange%2Bcake%26um%3D1%26hl%3Den%26sa%3DN%26tbs%3Disch:1
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