Peanut Butter Cookies With Chocolate Chips (And Nutella)

I got it in my head a couple of days ago that I really wanted some peanut butter cookies with chocolate chips like the kind you find at Mrs. Fields, so I decided to try my hand at them. Then I looked at some recipes and decided against that and went with peanut butter and oatmeal with chocolate chips, but as I am prone to do I had to step it up for something a little different, so I substituted a bit of the peanut butter with Nutella (or rather the JIF equivalent, it’s just easier to say Nutella than hazelnut spread especially when your title is already long enough) and the cookies came out pretty good. Dare I say delicious. Definitely a nice little twist on a classic. Next time, I’ve got to figure out what to do with that almond butter sitting in the fridge.

Anyway, this recipe comes from AllRecipes.com and is by user ‘RUGGLES’, the reason I chose it is because it has over 200 user reviews and currently maintains a 4.5 star rating. Plus, they just looked good in their picture. So, off I went into the pantry and gathered up my ingredients and got to baking.

(Sorry for the unfocused image, it’s nearly midnight, forgive me.)

Okay, so here’s what you’re going to need and what you’re going to need to do to make you some delicious cookies:

Peanut Butter Cookies With Chocolate Chips (and Nutella or Hazelnut Spread)

• 1/2 cup of butter, softened (or butter flavored shortening)
• 3/4 cup of brown sugar
• 1/2 cup of white sugar (original calls for 3/4, I think they’re sweet enough once everything else is thrown in)
• 2/3 cup of peanut butter (I prefer chunky/crunchy for texture, but these were made with the creamy variety)
• 1/4 cup of Nutella or hazelnut spread
• 1 egg (2 if they’re on the small side)
• 1 teaspoon vanilla extract
• 1 cup of all purpose flour (or 3/4 cup all-purpose flour plus 1/4 cup of wheat flour. I went with the single cup, not as wholesome, but still tasty)
• 1 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 cup of rolled oats (this is not the same as quick oats, this is usually sold in the organic section of your grocer, or at least that’s where I find it, it isn’t next to the oatmeal stuff)
• 1 cup of semi-sweet chocolate chips

1. Preheat your oven to 350 degrees.

2. Cream your butter and sugars. Add in your peanut butter and continue mixing.

3. Beat in your egg and vanilla extract.

4. In a small bowl combine flour(s), baking soda, and salt. Add into butter mixture and keep on mixing.

5. Now mix in rolled oats and chocolate chips.

6. Drop your cookies onto a cookie sheet, flatten them some, (which I did not do in the picture below) and toss’em into the oven for about 8-10 minutes.

Depending on your taste in a peanut butter cookie you’ll want to adjust the baking time. If you like them a little crispy leave them longer, if you like them chewy undercook them, they will continue to cook as they cool. Also, keep in mind that you may want to remove them from the cookie sheet as soon as possible so that they do not burn or overcook.

Look at those cookies. Probably should’ve been flattened a little more, but doesn’t matter because they were, as we say in Northern California, ‘Hella good!’ The hazelnut spread really gave it a different twist and you can taste it. I think you’ll like them if you try them. Give them a go and let me know what you think. Until next time, I stole this baking and made it my own.

Pumpkin Brownies With Pecans and Chocolate Chips

Forgive me once again, I’ve not updated in a couple of weeks, but I’m doing what I can. I’ve been fighting off a cold for a week or so and no one wants anything you’ve cooked when you’ve been coughing all over it. People are weird like that, who knew? Anyway, it’s Pumpkin Brownies this week, just in time for National Brownie Day, which is December 8th.

This recipe came from AllRecipes.com, by one CroqueMadame and it’s pretty much a straight reproduction this time. But do what you want, that’s the cool part about baking, substitute what you’ve got on hand if it works great, if it doesn’t, well that’s another story. I’m sure we’ve all got some half-baked failures hiding in our pantry. Hopefully, you dig what I’m writing about.

Anyway, I’ll just get on with the recipe.

Pumpkin Brownies With Pecans and Chocolate Chips

• 3/4 of a cup of flour
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of salt
• 3/4 cup of butter, melted (I chose not to melt mine)
• 1 1/4 cup of white sugar
• 2 teaspoons of vanilla extract
• 3 eggs
• 1/4 of a cup of cocoa powder
• 1/2 cup of chocolate chips your choice (I went with the mini semi-sweet variety)
• 1/2 cup of pumpkin puree (I used the canned variety)
• 1/2 cup of chopped pecans (I put mine in a tablespoon or so of butter, tossed it into a ramekin and put it into the oven at 350 degrees for 10 minutes) *The original recipe calls for walnuts, but as I’ve stated a few times the lady of the house is allergic, so this is my go to variety of nuts. Pick walnuts if you prefer, whatever sails your boat.
• 3/4 of a teaspoon of ground cinnamon
• 1/2 teaspoon of ground cloves
• 1/2 teaspoon of ground nutmeg

1. Preheat your oven to 350 degrees. Grease up an 8 inch square pan, or maybe you have one of those fancy brownie pans that snakes around so that it’s all edges. You’re fancy. For the record, unless it’s a good brownie I’m not into the edges.

2. Combine your flour, baking powder and salt in a medium sized bowl. (You’ll use this later with half of the batter)

3. Using another bowl (or your stand mixer bowl) mix up your butter, vanilla and sugar. Beat those eggs in one at a time.

4. Add in flour mixture. Mix well. Divide your mixture in half. Place half into that bowl we dirtied in step two.

5. In one bowl drop in the chocolate chips and cocoa powder and stir well.

6. In the second bowl, stir in the pumpkin, cinnamon, ground cloves, and ground nutmeg.

7. Now, take half of the chocolatey batter and spread it on the bottom of the brownie pan.

8. Back to the other bowl, spread half of the pumpkin mixture over the chocolate.

9. Back to the chocolate batter, spread on top of pumpkin batter.

10. Last layer of pumpkin goes on top.

11. Bake for 40-45 minutes or so, or until a toothpick, cake tester, or knife comes out clean.

12. Enjoy your brownies! Contrary to what Will Ferrell’s Anchorman character Ron Burgundy said, milk is a good choice with brownies.

I’ve been wanting to try out some brownies for a little while and I picked up some pumpkin and I think this was a good use. A veritable win/win situation. The only real problem with brownies, especially if you plan to share is that they go really fast if they’re any good. You may want to consider making a pan for yourself and one to share with the friends and family.

That’s all I have for you for this recipe. Until next time, I stole this baking.