Getting ready for Thanksgiving

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Yesterday I made up some cookie dough and baked half of it.  I have been craving peanut butter lately..ok, all the time, and I found these 2 great recipes for chocolate peanut butter cookies.  Pinterest rocks for finding what you want!  I found one that is a peanut butter chocolate chip cookie, and the other is a marbled chocolate peanut butter cookie.  They both turned out pretty good!  Although I have to admit I liked the Chocolate chip peanut butter ones better.

The marbled ones are good but to me they are a little dry.. not sure what I did wrong or if I did do something wrong.  Also, the marbled ones, my second batch didn’t turn out at marbled as much as… I don’t know.. smooshed. 

Here’s the cookies I made and the links to the recipe…

I didn’t take pictures of the peanut butter chocolate chip ones so this pic is from the site I got the recipe

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Here’s the recipe I got from Mel’s Kitchen Café

 

Peanut Butter Chocolate Chip Cookies

Printable Version
Printable Version with Picture

*Makes about 4-5 dozen

INGREDIENTS:
1 cup (16 tablespoons) butter, softened to room temperature
2 cups smooth or chunky peanut butter
1 ½ cups firmly packed light brown sugar
1 cup granulated sugar
2 large eggs
1 ½ tablespoons milk
1 ½ teaspoons pure vanilla extract
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 cups chocolate chips (or a combination of peanut butter and chocolate chips)

DIRECTIONS:
Preheat the oven to 350 degrees.

In a large bowl combine the butter and peanut butter and beat the mixture until it is light and fluffy (you can do this with a hand mixer or with an electric mixer fitted with the paddle attachment). Add the brown and white sugars and mix until well combined. Add the eggs and mix for 1-2 minutes, until the mixture is well combined and light in color. Add the milk and vanilla and mix. Add the dry ingredients and mix just briefly. While there are still large spots of flour, add the chocolate chips (or peanut butter chips or both) and mix until the flour is completely mixed in and the mixture is well combined. Let the cookie dough sit for 15 minutes before scooping onto the baking sheets. It will firm up as it sits.

When ready to bake, scoop tablespoon-sized balls of dough onto silpat or parchment-lined baking sheets leaving about 1 to 2 inches in between the cookies to allow for spreading as they bake. Bake for 10-11 minutes, taking care not to overbake in the slightest! Leave the cookies on the baking sheet for 2-3 minutes after baking before removing them to a cooling rack. This will help them set up and be firm enough to transfer without having them overbake in the oven. The cookies may look slightly underbaked but they will firm up as they cool. Resist the urge to eat them warm as they taste much better cooled.

I pop baked and cooled cookies into the freezer (in a large tupperware or freezer-safe ziploc bag) and they taste great out of the freezer, especially if they are left to sit at room temperature for a few minutes.

Recipe Source: My Kitchen Café

 

 

CHOCOLATE PEANUT BUTTER MARBLE COOKIES

 

Evil Shenanigans cookies… so pretty…

My cookies… not so pretty!  but still good!

 

Here is the other recipe from Evil Shenanigans

 

Chocolate Peanut Butter Marble Cookies    Yield 5 dozen

For the peanut butter dough:
1/2 cup butter, at room temperature
1/2 cup sugar
3 tablespoons peanut butter
1/2 teaspoon vanilla
1/2 teaspoon kosher salt
1 egg
1 2/3 cups all-purpose flour
1/2 teaspoon baking powder

For the chocolate dough:
1/2 cup butter, at room temperature
1/2 cup sugar
1 ounce semi-sweet chocolate, melted and cooled slightly
1/2 teaspoon vanilla
1/2 teaspoon kosher salt
1 egg
1 1/4 cups all-purpose flour
1/4 cup Dutch-processed cocoa powder
1/4 teaspoon baking powder

 

 

Begin by preparing the peanut butter dough.  In the work bowl of a stand mixer, or in a medium bowl, cream together the butter, sugar, and peanut butter until light and fluffy.  Add the vanilla, egg, and salt and mix until well combined.

In a small bowl sift together the flour and baking powder.  Add the flour mixture to the butter mixture and mix until a uniform dough is formed.  Wrap the dough in plastic and chill for two hours.

Next, prepare the chocolate dough.  In the same work bowl you used before cream together the butter, sugar, and melted chocolate until light and fluffy.  Add the vanilla, egg, and salt and mix until well combined.

In a small bowl sift together the flour, cocoa powder and baking powder.  Add the flour mixture to the butter mixture and mix until a uniform dough is formed.  Wrap the dough in plastic and chill for two hours.



Once the dough is chilled roll each of the doughs out to 1/4 inch thick rectangle.  Cut each rectangle in half.  Working with one half each of the chocolate and peanut butter dough, place the chocolate on top of the peanut butter and fold the dough in half and then in half again.  Flatten the dough, roll into a log,  fold the dough in half and flatten again.



Roll the dough into a tight log, wrap with plastic and chill for at least two hours, or as many as three days.   Repeat with the remaining dough.



When you are ready to bake heat the oven to 375 F and line a baking sheet with parchment paper.   Slice the dough into 1/8″ to 1/4″ thick slices and place them 1 inch apart on the prepared sheet.  Bake for 8 – 12 minutes, or until the centers of the cookies are firm and the bottom of the cookie is golden brown.  Cool on the tray for 5 minutes before transferring to a wire rack to cool completely.