Peanut Butter and Nutella Cookies

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I got this idea for making peanut butter cookies the other day, but not just any old peanut butter cookies I had to put a little sumtin’ sumtin’ in them, so I decided to go with a little hazelnut spread (aka Nutella or in my case the new Jif hazelnut spread) then I had to decide how to make them and I came across two recipes that I based my variation on:

http://pickfreshfoods.com/2013/08/17/peanut-butter-nutella-cookies/

http://www.thesisterscafe.com/2012/07/peanut-butter-nutella-cookies

I give credit where credit is due, I liked the idea of both of these recipes, but I call this Steal the Baking for a reason. In any case, I made these cookies, they were amazeballs. I think you’ll love them if you give them a try. Here’s the recipe:

 

Peanut Butter and Nutella Cookies

 

  • 1/2 cup butter room temperature (1 stick)

  • 2/3 cup peanut butter (chunky or creamy, your choice, I always vote chunky because of texture)

  • 1 egg

  • 1/2 cup granulated sugar

  • 1/2 cup brown sugar

  • 2 teaspoons vanilla extract

  • 1 teaspoon almond extract (optional)

  • 1/3 cup of Nutella or similar chocolate hazelnut spread

  • 1/4 cup plain yogurt (Greek or whatever flavor you want, I went honey)

  • 1 teaspoon baking soda

  • 2 cups all purpose flour

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Makes about two dozen medium sized cookies.

1. Preheat oven to 350 degrees.

2. Cream butter and sugars.

3. Add yogurt, peanut butter, egg, vanilla extract, almond extract (optional, maybe this makes too many different nut flavors, I don’t know, do whatever floats your boat) and mix well.

4. In separate bowl mix dry ingredients. In two parts combine with mixture from step 3 above.

5. Spoon dough onto cookie sheet and flatten. Take teaspoon or so of hazelnut spread and drop on top of cookies. Take small amount of cookie dough and cover up the hazelnut spread, completely or not, make these cookies your own. I did not cover completely as you can see in the photos.

6. Bake at for 8-10 minutes or so depending on your taste. Remember it’s always best to undercook them because the residual heat will keep them cooking for a little bit after they’ve been taken out of the oven. I gave my cookies no more than 9 minutes and out they came.

7. Enjoy with your beverage of choice.

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Hope you love these cookies the way everyone who got to try these did, they’re delightful. Please let me know what you think of them.

Vanilla Chai Chocolate Chip Cookies

Let it be said that I like working with flavors that a lot of people don’t really think about. That out of the way, I bought this instant vanilla chai powder mix a while back with the intention of making something with it that wasn’t an actual drink. Eventually I’ll get around to making a cake or cupcakes with it, but my first stop was a cookie mainly because they’re so easy to knock out. vanilla chai chocolate chip cookies

Based on a sugar cookie recipe that I found on AllRecipes with a couple tweaks to suit my needs these Vanilla Chai Chocolate Chip cookies are just different enough to make it seem like you really know your way around the kitchen even if you really don’t. This is the vanilla chai powder mix I used in case you were interested:IMG_0068

 

Vanilla Chai Chocolate Chip Cookies

Makes roughly 36 cookies

  • 1 cup of butter, softened
  • 1 and 1/4 cups of granulated sugar
  • 1 egg
  • 2 teaspoons of vanilla extract
  • 2 and 3/4 cups of flour
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of baking powder
  • 1 cup of chocolate chips of your choice
  • 4 tablespoons of vanilla chai powder mix

1. Preheat oven to 350 degrees.

2. Mix softened butter and sugar to creamy consistency.

3. Add egg and vanilla extract. Mix.

4. Add dry ingredients and continue to mix.

5. Mix in chocolate chips.

6. Drop spoonful of cookie dough onto baking/cookie sheet.

7. Bake for 8-10 minutes.

8. Remove from oven and place on cooling rack (or as I do, a giant platter)

vanilla chai chocolate chip cookies

I think you and everyone who gives these cookies a bake will enjoy them, they’ll also be very tasty without the chocolate chips, you’ll get more of that chai flavoring if you do it that way because the chocolate chips may be a tiny bit overpowering depending on what you use. In any case, make yourself some of these cookies, grab a nice cold glass of milk and get ready for something a little different. Tell me what you think by posting a comment or liking the post, sharing with a friend, etc. It’ll keep me motivated to post more often.

Cookie Butter | Butter Cookies

Memo from the Department of Redundant Redundancies:

Dear Sir,

Your repetitious title seems to be repetitive.

Sincerely, Mr. Mister

—————————————————————————-cookie butter butter cookie

So, I’ve had this idea for a while, but I decided to finally try it out: Cookie Butter Cookies. Yes, I’m going back to the well that is Cookie Butter (aka Speculoos), which is essentially ground up cookies formed into a butter and they’re delicious. As always I’m trying to put my own little spin on them, so that’s what’s up. By the way, these cookies are probably not for the faint of heart. Maybe someday I’ll make something that is more diet friendly, but today is not that day. I should hate myself for making these, or maybe it’s because I hate myself that I’m making them, but turns out I just like to tinker with stuff most people wouldn’t think of tinkering with. This particular recipe is a jumpoff of this LandOLakes butter cookie.

cookie butter butter cookie

Cookie Butter Butter Cookies

 

  • 1 cup of butter

  • 3/4 cup of cookie butter
  • 1 egg
  • 3/4 cup of brown sugar
  • 1/4 cup of granulated sugar
  • 1 tablespoon vanilla extract
  • 2 cups of all-purpose flour
  • 1 teaspoon of baking powder
  1. Mix butter and cookie butter until creamy.
  2. Add sugars, egg, vanilla, and baking powder. Mix.
  3. Slowly add in flour half a cup at a time. Mix.IMG_0055
  4. Place cookie dough in refrigerator 2 hours or so, until dough firms up.
  5. Prior to removing preheat oven to 350IMG_0054
  6. Baking time varies depending on your method of forming cookies. Cookie press, cookie cutters, dough balls, etc. Keep an eye on them and remove when they begin to brown. You can leave them on the cookie sheet and let residual heat finish them off for crispy cookies, otherwise remove and place on cooling rack, plate, etc.

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Your cookies should come out nice and tasty, they’re not terribly sweet, but they’re good. No complaints from the peanut gallery. Kids enjoyed them and if it were up to them they’d probably have finished them off in the first night.

Everyone at work seemed to love them. I prefer them as bigger cookies because I like them chewy and not crispy, but either way you tell me what you think of them because they’re pretty great if I do say so myself. Be forewarned as thin little cookies they were described to me as being, ‘dangerous’ because they’re so small and you will want them by the handful’s.

Please share any thoughts and come back again. Until then, I’m peacing out.

Fat Elvis Cookies or Banana & Peanut Butter Chip Cookies With Bacon Bits

I thought I had come up with this concept all on my own a couple of weeks ago, I hadn’t looked into it until yesterday, but I did not see this combination, so this is completely original and true to the King himself. A cookie comprised of mashed banana, peanut butter chips (which for some reason I invariably end up calling peanut butter chocolate chips, which does exist and is a swirly version of chocolate and peanut butter chips), and bacon bits. 20130121_190154[1]

I wouldn’t consider myself an Elvis fan, nor have I ever tried his signature peanut butter, banana, and bacon between two pieces of bread, which is then fried a la a grilled cheese sammy. So, the fact that this cookie even occurred to me is a little weird, but the truth is that these cookies are very nummy and if you tried them it would probably be a safe assumption that you’d grab more than one.

Enough about the origins of the idea that led to this cookie and on to the recipe itself, this stolen recipe comes from How Sweet It Is, which is ‘adapted’ from the recipe of someone else, which is pretty much how all blogs work at this point, right? Here’s what you’re going to need:

Fat Elvis Cookies

  • 2 cups plus 2 tablespoons of flour
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 8 tablespoons of butter, melted (1/2 cup or 1 stick of butter) then cooled
  • 1 cup of brown sugar
  • 1/2 cup of granulated sugar
  • 1 egg
  • 2 teaspoons of vanilla extract
  • 1 1/2 ripened bananas, mashed (Note: I didn’t use the ones pictured above, my were very ripe)
  • 1 2/3 cups of Peanut Butter chips (1 bag of Reese’s peanut butter chips)
  • 1/2 cup of bacon bits

1. Melt your butter in the microwave, then place in the refrigerator to cool.

2. Mash bananas.

3. Preheat your oven to 350 degrees.

4. Mix flour, baking soda, and salt in a bowl. Set aside.

5. In another bowl, mix cooled butter and sugars until combined.

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6. Add vanilla extract and egg and mix thoroughly.

7. Add in mashed bananas and continue to mix.

8. Slowly add in flour mixture.

9. Fold in peanut butter chips and bacon bits.

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10. Spoon onto cookie sheet and bake for 10-12 minutes, until edges are brown.

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11. Eat up, but try not to eat them all lest you turn into a Fat Elvis, and I’m not talking about the cookies.

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So, aesthetically I don’t necessarily find these cookies visually appealing. The cookie and the peanut butter chips all blend in and mine didn’t look as great as they tasted. The cookies were delicious, though, so who cares. For a little bit of color and variation I added in a little bit of chocolate chips to the final batch:

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All in all, I’d call this recipe a success, but if I think a couple of minor tweaks are probably in order, notably I might have put too much banana, I used half a banana more than called for. The flour might have been a little less than needed because of this and the dough wasn’t very firm because of this, also because I didn’t use peanut butter in the dough as was called for in the original recipe. If I perfect this I’ll make adjustments and edit the recipe, or if you’ve got an idea to make this better, I am all ears. Just drop a comment below. Until next time, I stole this baking, and it was worth the calories.

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.

Peanut butter oatmeal chocolate chip cookies (and nutella)(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.

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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.IMG_0006

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.

Peanut butter oatmeal chocolate chip cookies (and nutella)

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.

Oatmeal Pecan Cookies With White Chocolate Chips

This is the second part of the two oatmeal cookie recipes I posted today, the first one was the more creative one and involves chocolate covered pomegranate seeds, which you can find here. I’ve been away for a couple of weeks because of a number of reasons, so I’m back with two cookie recipes variations of the same basic recipe. I split the recipe in half at some point to make the two different batches of cookies, but what you will see is the entire recipe for a batch of roughly 24-30 cookies.

The basic recipe was taken from Sweet Pea’s Kitchen, which had a version with cranberries and white chocolate. (Sweet Pea’s recipe was adapted from a Bon Apetitrecipe, so we’re essentially playing the telephone game using recipes) This is the more straight forward recipe, though I tried to turn it on it’s head just a little bit by adding peanut butter, even though I’m not sure I could taste it that much.

In any case, I’ll get on with the recipe.

Oatmeal Pecan Cookies With White Chocolate Chips

Makes about two dozen cookies

  • 1 cup all-purpose flour
  • 1/2 of a teaspoon of baking soda
  • 1 teaspoon of cinnamon
  • 1/4 teaspoon of salt
  • 1 1/4 of a stick of unsalted butter, softened
  • 1/2 cup of granulated sugar
  • 1/2 cup of brown sugar
  • 1 large egg
  • 1 teaspoon of vanilla extract
  • 1 cup of rolled oats or old-fashioned oats (I chose the former)
  • 1/3 of a cup of chopped pecans
  • 1/2 of a cup of white chocolate chips
  • Optional 1/2 cup of additional chocolate chips of your choice
  • Optional 1/2 cup of peanut butter

1. Heat your oven to 350 degrees. Ready two cookie sheets.

2. In a separate bowl mix flour, baking soda, cinnamon and salt.

3. In a stand mixer cream the butter and sugars until smooth. Add vanilla and egg and mix up well.

4. Add oatmeal to creamed butter. Add flour mixture in two parts and mix well.IMG_0338

5. Add white chocolate chips and pecans along with optional chocolate chips. Mix it all up.

6. Scoop or spoon dough onto cookie sheets a couple of inches apart. Bake cookies one sheet at a time for 14-16 minutes each.

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7. Let cool for about five minutes and remove from cookie sheet to cool further. Enjoy with your favorite beverage that goes along with cookies, I’m a fan of the milk. (I heard The Milk is on tour right now opening for Pearl Jam…What?)Oatmeal Pecan Cookies With White Chocolate Chips

To be honest, I couldn’t really taste the peanut butter, but I know it was in there. Not sure if it was needed or not. I need to have another cookie or two before I decide. Winking smile  I was also out of plain chocolate chips to throw into the mixture because I got one cookie that didn’t have any white chocolate chips at all which I found oddly random.

So, there you have a couple of options for oatmeal cookies. Let me know which one you enjoyed more. As always thanks for reading and share this with your friends. Do what you gotta do to come back with the whole following deal, bookmark, subscribe to the email, blah, blah, blah. See you next time.

Oatmeal Pecan Cookies With Dark Chocolate Covered Pomegranate Seeds

Okay, what kind of cookies? I’ve been away for a couple of weeks because of a number of reasons, so I’m back with two cookie recipes variations of the same basic recipe. I split the recipe in half at some point to make the two different batches of cookies, but what you will see is the entire recipe for a batch of roughly 24-30 cookies.

The basic recipe was taken from Sweet Pea’s Kitchen, which had a version with cranberries and white chocolate. (Sweet Pea’s recipe was adapted from a Bon Apetit recipe, so we’re essentially playing the telephone game using recipes) Since I had this little package of dark chocolate covered pomegranate seeds hanging out in the pantry that I picked up from Trader Joe’s and I always like doing something a little different, I thought this would be perfect.

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Of course not knowing how they would taste or what would happen to a pomegranate seed when baked was a huge question mark, but I decided the risk would probably be worth the reward. Guess what? I think I was right, and so did the two ladies of the house.

By the way, if you’re interested in the other recipe for Oatmeal Pecan and White Chocolate Chip cookies just check out this post.

Anyway, on to the tasty goodness of the cookies…

Oatmeal Pecan With Dark Chocolate Covered Pomegranate Seed Cookies

Makes about two dozen cookies

  • 1 cup all-purpose flour
  • 1/2 of a teaspoon of baking soda
  • 1 teaspoon of cinnamon
  • 1/4 teaspoon of salt
  • 1 1/4 of a stick of unsalted butter, softened
  • 1/2 cup of granulated sugar
  • 1/2 cup of brown sugar
  • 1 large egg
  • 1 teaspoon of vanilla extract
  • 1 cup of rolled oats or old-fashioned oats (I chose the former)
  • 1/3 of a cup of chopped pecans
  • 1/2 of a cup of dark chocolate covered pomegranate seeds (Alternately, you could  use pomegranate seeds and chocolate chips, if you do let me know how it works out for you)
  • Optional 1/2 cup of chocolate chips of your choice

1. Heat your oven to 350 degrees. Ready two cookie sheets.

2. In a separate bowl mix flour, baking soda, cinnamon and salt.

3. In a stand mixer cream the butter and sugars until smooth. Add vanilla and egg and mix up well.

4. Add oatmeal to creamed butter. Add flour mixture in two parts and mix well.

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5. Add chocolate covered pomegranate seeds and pecans along with optional chocolate chips. Mix it all up.

6. Scoop or spoon dough onto cookie sheets a couple of inches apart. Bake cookies one sheet at a time for 14-16 minutes each.IMG_0341IMG_0343

7. Let cool for about five minutes and remove from cookie sheet to cool further. Enjoy with your favorite beverage that goes along with cookies, I’m a big milk fan.

Oatmeal Pecan & Dark Chocolate Covered Pomegranate Seed Cookies

Oatmeal Pecan & Dark Chocolate Covered Pomegranate Seed Cookies

So, give these cookies a go and I’d really be interested in what you think of them. If you like them let me know and if you don’t then maybe you’d prefer the other recipe instead? Or tell me what you’d do instead. Either way, I’m all ears.