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  1. Thursday, May 6, 2010

    The Most Heavenly Peanut Butter Chocolate Cookie This Side of Anywhere

    For the LOVE…these cookies are unreal. My friend Michelle made them for a meeting I had with her one afternoon…I promptly (as in during the meeting) got the recipe and made them myself that very evening. The texture of the cookie is perfect – crispy-ish outside, soft inside. And the surprise peanut butter filling? Better than a peanut butter cup, I tell ya.

    magic peanut butter middles1 web

    Get ready. You’ll need to do a few (hundred) laps around the track in preparation for these cookies…you will not be able to stop eating them. Okay, I may be projecting here. Giving away a little too much information about myself. What’s new?

    The Most Heavenly Peanut Butter Chocolate Cookie This Side of Anywhere
     
    From my friend Michelle who got it from a friend who got it from the Tasty Kitchen website where it was posted by Karly, who originally wrote about the recipe on her blog. Karly in turn found the recipe on allrecipes.com posted by someone named Stephanie, to whom I will be eternally grateful. In case you were wondering where the recipe came from”¦
    Author:
    Cuisine: Dessert, Cookie
    Ingredients
    • 1½ cups all-purpose flour
    • ½ cup unsweetened cocoa powder
    • ½ teaspoon baking soda
    • ½ cup white sugar
    • ½ cup packed brown sugar
    • ½ cup butter, softened
    • ¼ cup peanut butter
    • 1 teaspoon vanilla extract
    • 1 egg
    • ¾ cup confectioners’ sugar
    • ¾ cup peanut butter
    Instructions
    1. In small bowl blend flour, cocoa and baking soda. Mix until well blended.
    2. In large bowl beat sugar, butter or margarine and ¼ cup peanut butter, until light and fluffy. Add vanilla and egg, beat. Stir in flour mixture until blended. Set aside.
    3. To make Filling: Combine confectioner’s sugar and ¾ cup peanut butter. Blend well.
    4. Roll filling into 30 – 1 inch balls. For each cookie, with floured hands, shape about 1 Tablespoon of dough around 1 peanut butter ball, covering completely (Jane note: I also divided the dough into 30 parts to make it easy on myself). Place 2 inches apart on an ungreased cookie sheet. Flatten with glass dipped in sugar. (Jane note: maybe there’s something wrong with my technique, but the glass trick didn’t work – I did flatten the cookies with a glass, but the glass wasn’t dipped in sugar. Instead I dipped the top of the flattened cookie into some sugar – that seemed to work better.)
    5. Bake at 375 degrees F (190 degrees C) for 7-9 minutes. When cookies are done, they should be set and slightly cracked.

     

    This post generated several questions – please click here to read the “appendix” for this recipe for a few more tips!

    magic peanut butter middles2 web

    link

  2. Wednesday, December 2, 2009

    New York Times Chocolate Chip Cookies

    I’m a little obsessed with chocolate chip cookies. Okay, maybe a lot obsessed. Nate can attest to this fact. Which is why I LOVED this article in the New York Times. If you care at all about chocolate chip cookies, read it.

    nyt chocolate chip cookies web

    In connection with the article, the New York Times provided a recipe (adapted from Jacques Torres) that is outstanding. These cookies have it all – the crispy outside, the chewy inside, lots of chocolate. Oh la la.

    I was really excited when I first read the NYT article because the recipe that I had most recently fallen in love with was a similar recipe by none other than Jacques Torres. Jacques knows what he’s doing, let me tell ya.

    Without further ado, the recipe! I thought I would post it here on the site so I can add all my various notes on the recipe. And tomorrow I just might share with you the PERFECT chocolate chips for this recipe. But only if you’re good.

    New York Times Chocolate Chip Cookies
     
    From the New York Times, adapted from Jacques Torres
    Author:
    Recipe type: Dessert
    Serves: 1½ dozen 5-inch cookies
    Ingredients
    • 2 cups minus 2 tablespoons (8½ ounces) cake flour (Jane note: I use pastry flour here”¦that’s what my OTHER Jacques Torres cookie recipe calls for)
    • 1⅔ cups (8½ ounces) bread flour
    • 1¼ teaspoons baking soda
    • 1½ teaspoons baking powder
    • 1½ teaspoons coarse salt
    • 2½ sticks (1¼ cups) unsalted butter
    • 1¼ cups (10 ounces) light brown sugar
    • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
    • 2 large eggs
    • 2 teaspoons natural vanilla extract
    • 1¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
    • Sea salt (Jane note: I used salted butter and added about 1 tsp of regular salt to the recipe”¦didn’t have sea salt on hand to sprinkle on top)
    Instructions
    1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
    2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. (Jane note: I do think there is something to the dough sitting over night”¦HOWEVER”¦I can’t resist and always cook cookies the night I make the dough and they still come out GRRRREAT! Promise. Feel free to bake right away! That said, don’t bake all the dough at once! You know better than that. Oh, and I’ve definitely frozen balls of dough from this recipe to great success as well.)
    3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. (Jane note: I bake my cookies on my handy dandy Silpat.)
    4. Scoop 6 3½-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. (Jane note: I never did the ”˜transfer sheet to a wire rack then slip to another’ rack step.) (Another Jane note: one thing I DO do when they come out of the oven is sort of slam the tray straight down to force the cookies to settle”¦makes for a nice even cookie with a great texture.)

     


  3. Thursday, October 22, 2009

    Rolo Cookies

    Remember the cookies I showed you on Sunday? I made them last night. They are unbelievably easy. And tasty. They were a huge hit at the baby shower last week, so it’s a nice easy recipe to add to your entertaining repertoire.

    rolo cookies web

    Rolo Cookies
     
    Prep time
    Cook time
    Total time
     
    I got the recipe from my friend Mindy Nielson, who got the recipe from someone else, who got it from someone else...you get the drift!
    Author:
    Serves: 30
    Ingredients
    • 1 box Devils' Food cake mix
    • 2 eggs
    • ⅓ cup oil
    • 20 - 30 Rolo candies, depending on how small you make the cookies (30 is a good number to target)
    Instructions
    1. Mix the first three ingredients together (I used my hand blender) and then roll into little balls with 1 Rolo inside each ball (Mindy tries to make them as small as possible to maximize the Rolo to dough ratio, which is smart). Bake at 350 for 9 minutes. Makes about 30.
    2. Jane sidenote: when I made them, I ended up with 22 cookies...and Mindy is right about the ratio thing, next time I'll try to make them a little smaller. 30 cookies should be your target.

     


  4. Thursday, January 1, 2009

    Chocolate Mint Cookies

    Looking for a good winter cookie?  These Chocolate Mint Cookies are it!

    I’m sure some of you have seen or used this recipe before.  I tried a little twist on it this week.  I had a box of See’s Milk Chocolate Peppermints, so I decided to put those on half of the cookies and Andes mints on the other half (Andes is what the recipe calls for).

    I think the Andes mints work better with the recipe because they’re smaller and you can “swirl” them into the cookie when they’re hot.  However, the See’s peppermints LOOK better.  I mean, seriously, is that not a cute cookie?  So if you’re looking to make a handsome cookie, the See’s peppermints are a good way to go.

    No matter how you make them…YUM!

    Chocolate Mint Cookies
     
    From Sis-in-Law Jessica
    Author:
    Recipe type: Dessert
    Ingredients
    • ¾ cup butter
    • 1½ cups brown sugar
    • 2 tablespoon water
    • 2 cups semi-sweet chocolate chips
    • 2 eggs
    • 2½ cups flour
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 2 boxes Andes Candies (mint)
    Instructions
    1. Melt on the stove: butter, sugar, water, & chips- and cool 10 minutes.
    2. Beat in eggs one at a time on high speed
    3. Slowly add dry ingredients
    4. Chill dough 1 hour
    5. Cook at 350 degrees for 12-13 minutes.
    6. After they come out of the oven, put a candy on each cookie and as it melts swirl it around with a fork.

     


  5. Thursday, October 11, 2007

    Featured Recipe: Chocolate Oatmeal Coconut Cookies, a.k.a. The Perfect Cookie

    The recipe I’m sharing with you today is amazing, if I do say so myself. In fact, it’s one of those recipes that I’m hesitant to even share with others…you know, kind of like that crazy new psycho character on Desperate who won’t share the lemon meringue pie recipe? That’s a little how I feel…these cookies make me look GOOD, and if others can make them, I lose my magic. At the same time, I think people who don’t share recipes are, well, a little shallow and mean. So, the real question is do I want friends or do I want to have that secret cookie recipe that people are willing to break into my house for? Believe it or not, this was a tough decision, but I’ve decided I like being popular more, so you get the recipe.


    Seriously, these cookies are perfect. I guess the official name is “Chocolate Oatmeal Coconut Cookies” but that is so boring and doesn’t really fall off the tongue so easily, so let’s just call it The Perfect Cookie. Where did I get the recipe from? The name on my original recipe card says Barbara Boczany. I have no idea who Barbara Boczany is. But she makes a damn good cookie. I have adjusted the recipe, so let’s just say it’s mine. Yeah, that sounds good. Keep reading for the secret (and no, not THAT secret, but the yummy cookie secret, which is WAY better).

    Chocolate Chunk Oatmeal Coconut Cookies (aka The Perfect Cookie)
     
    When I originally received this recipe from a friend, the name on it was "Barbara Boczany." We have no idea who Barbara is but we are eternally grateful to her for this wonderful recipe!
    Author:
    Ingredients
    • 2 sticks unsalted butter (I always use salted and they taste fine)
    • 1 C brown sugar, packed
    • 6 Tbsp sugar
    • 2 large eggs
    • 1½ tsp vanilla
    • ½ tsp salt
    • ½ tsp baking soda
    • 1 C flour
    • 2¼ C oats
    • 1½ C coconut
    • 12 oz (2 cups) semi-sweet chocolate chunks – I prefer using semi-sweet mini chocolate chips because they distribute through the cookie very nicely with the other ingredients
    • ¾ C chopped almonds (I actually never add the almonds)
    Instructions
    1. Preheat oven to 375 F. Beat butter and sugars at high speed until fluffy (about 5-7 minutes). Add eggs and beat till well blended. Beat in vanilla, baking soda, and salt. Add flour and mix at low speed until just blended. Stir in oats, coconut, chocolate and almonds.
    2. Arrange ¼ cup mounds about 3 inches apart on large buttered baking sheets. Pat down to ½ inch. Bake in upper oven, rotating occasionally, 15-18 mins. Cool one minute. Transfer to cooling rack.
    3. If you bake smaller cookies (which I often do), adjust the baking time accordingly.
    4. The cookies usually get pretty crispy and brown around the edge and you will see that the center of the cookie is set.


  6. Wednesday, January 31, 2007

    Mexican Wedding Cookies

    recipe for nut-free mexican wedding cookies from @janemaynard | simple, easy and beyond delicious

    I love this recipe. It makes a lot of cookies, it’s simple, and the resulting cookies are beyond easy to eat. Okay, maybe that last thing isn’t such a good thing. No, seriously, they are really, really, really easy to eat. You’ve been warned.

    recipe for nut-free mexican wedding cookies from @janemaynard | simple, easy and beyond delicious

    Enjoy!

    recipe for nut-free mexican wedding cookies from @janemaynard | simple, easy and beyond delicious

    Mexican Wedding Cookies
     
    Prep time
    Cook time
    Total time
     
    I got this recipe from my SIL's mom Nicki Burnett. There are many versions of this recipe, this one is my fave and is nut free! Makes around 40 smallish cookies. If you make the cookies teaspoon size, it makes about 65 cookies.
    Author:
    Serves: 40
    Ingredients
    • 1 cup butter
    • 1 cup powdered sugar, divided
    • 1 teaspoon vanilla
    • 2 cups Flour
    • ¼ teaspoon salt (I like to use kosher salt)
    Instructions
    1. Preheat oven to 350ºF.
    2. Cream the butter and ½ cup of the powdered sugar in a stand mixer or with a hand blender on medium speed until thoroughly mixed. Add the vanilla and mix well.
    3. Add flour and salt to butter mixture. Mix well, starting on low speed then increasing to medium until well mixed.
    4. Chill 15 minutes.
    5. Make small balls and place on ungreased baking sheet or cookie sheet lined with a silicone baking mat.
    6. Bake for 10 minutes then remove from oven.
    7. Place the other ½ cup of powdered sugar in a bowl. As soon as the cookies are hot out of the oven, roll each cookie in the powdered sugar. The cookies need to be HOT for this step, so just be careful with your fingers - work quickly and you shouldn't burn yourself. Also, you may get a coating of sugar on your fingers - leave it there, it acts as a sort of glove to protect your fingers from the heat.
    8. After the cookies have cooled, I like to sprinkle the tops with just a bit of powdered sugar to make them pretty.

     


  7. Chocolate Swirl Cookies

    chocolate swirls web

    Chocolate Swirl Cookies
     
    From WHO KNOWS?!?! Some chocolate cream cheese genius, I suppose.
    Author:
    Recipe type: Dessert
    Ingredients
    • ½ cup sugar
    • ½ cup packed brown sugar
    • ½ cup butter, softened
    • 3 ounces cream cheese, softened
    • 1 egg
    • 1 teaspoon vanilla
    • 2 cups all purpose flour
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • 1 cup semisweet chocolate ships, melted and slightly cooled
    Instructions
    1. Heat oven to 350F. In large mixing bowl combine sugars, butter, cream cheese, egg and vanilla. Beat at medium speed of electric mixer until light and fluffy. Add flour, baking powder and salt. Beat at low speed until soft dough forms. Fold melted chips into dough until lightly marbled. (do not overmix)
    2. Drop dough by heaping teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 10-12 mins, or until edges are light golden brown. Cool completly before storing.


  8. Chocolate Chip Amish Puff Cookies

    chocolate chip amish puff cookies from @janemaynard

    Chocolate Chip Amish Puff Cookies
     
    Author:
    Recipe type: Dessert
    Ingredients
    • 1½ cups all-purpose flour
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon cream of tartar
    • ¼ teaspoon salt
    • ½ cup softened unsalted butter
    • ½ cup light brown sugar
    • ¼ cup white sugar
    • 1 large egg
    • 1 cup chocolate chips
    • ¼ cup sugar
    • 4 teaspoons ground cinnamon (Jane note – I used way less cinnamon than this, maybe ½ – 1 tsp)
    Instructions
    1. Sift the flour, baking powder, baking soda, cream of tartar, and salt into a bowl and set aside.
    2. In a stand mixer, cream butter and sugars on medium speed for several minutes until light and fluffy. Add the egg and mix until combined. Add the flour mixture, and mix on low speed just until combined. Cover dough and refrigerate for 30 minutes. Stir in the chocolate chips. (Jane note – I stirred in the chocolate chips BEFORE I chilled the dough.)
    3. Combine cinnamon and sugar in a bowl. Preheat the oven to 350ºF. Line several cookies sheets with parchment paper. Roll tablespoon-sized balls of dough in the cinnamon sugar and place on cookie sheets about 2 inches apart.
    4. Bake for 8 to 10 minutes, rotating sheets halfway through, until golden brown. Cool cookie sheets on wire racks.


  9. Rolo Cookies

    rolo cookies web

    Rolo Cookies
     
    From Mindy Nielson (who got the recipe from someone else”¦)
    Author:
    Ingredients
    • 1 box Devils’ Food cake mix
    • 2 eggs
    • ⅓ cup oil
    • ½ package Rolo candies
    Instructions
    1. Mix the first three ingredients together (I used my hand mixer) and then roll into little balls with 1 Rolo inside each ball (Mindy tries to make them as small as possible to maximize the Rolo to dough ratio, which is smart). Bake at 350 for 9 minutes. Makes about 30.
    2. Jane sidenote: when I made them, I ended up with 22 cookies”¦and Mindy is right about the ratio thing, next time I’ll try to make them a little smaller.