Tag Archive: cookies

Mar 25 2014

Chocolate Chip Peanut Butter Jam Bars #chocPBday

Right now is the beginning of the best day ever – Chocolate Peanut Butter Day! Hosted by Carla of Chocolate Moosey and Miriam of Overtime Cook, more than 30 bloggers are sharing their favorite chocolate peanut butter recipes, ranging from cookies and bars to scones and muffins. Follow the hashtag #chocPBday on social media and join us with your favorite chocolate and peanut butter recipes. Want to find all the recipes in one place? Follow our Pinterest board. We are also teaming up with OXO, King Arthur Flour, and Peanut Butter & Co. to bring you three fabulous prize packs. If you love to bake, you don’t want to miss entering!

chocolate chip peanut butter jam bars

We have a whole lotta chocolate peanut butter love going on today! Make sure you check out all these other fantastic offerings and Pin them to save for later–you’re going to want to try them all!

chocolate chip peanut butter jam bars

And, of course, my recipe. Chocolate Chip Peanut Butter Jam Bars.

Because I wanted a cookie bar that evoked memories of childhood, while being just a little more sophisticated. Chocolate and peanut butter chips stud this peanut butter cookie crust and topping, hiding a layer of cherry jam that is simply amazing. I say this serves 16–it’s more like 2. It might be a good idea to double the recipe and prepare in a 9″x13″ pan instead. I won’t judge you. Peanut butter and chocolate are good for you, right? (I keep telling myself that, anyway…)

chocolate chip peanut butter jam bars

5.0 from 2 reviews

Chocolate Chip Peanut Butter Jam Bars
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cookie
Serves: 16
Ingredients
  • 1½ cups King Arthur Flour white whole wheat flour
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 cup creamy peanut butter
  • ¼ cup (4 Tablespoons) unsalted butter, softened
  • ¾ cup light brown sugar, lightly packed
  • 1 large cage-free egg
  • 1 teaspoon vanilla extract
  • ¾ cup semi-sweet chocolate chips
  • ¾ cup peanut butter chips
  • ¾ cup cherry jam
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Grease an 8″x8″ baking dish and line with parchment paper, leaving enough overhang to grip and remove the bars after they’ve cooled. Set aside.
  2. In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, combine the peanut butter, butter, and brown sugar. Beat until creamy, about 3-4 minutes.
  4. Add the egg and beat until well-incorporated, at least 1 minute.
  5. Mix in the vanilla extract.
  6. With the mixer on medium low, gradually add the flour mixture. Mix until almost incorporated, then add the chocolate and peanut butter chips. Mix until incorporated.
  7. Press half of the cookie dough in the bottom of the prepared pan. Spread over that the jam.
  8. Grab handfuls of the remaining cookie dough and break it up over the top of the jam so you have crumbles everywhere.
  9. Bake for 30 minutes, or until the top is golden in color.
  10. Cool completely, then grab the edges of the parchment paper and lift straight up to remove from the pan.
  11. Cut and serve.

chocolate chip peanut butter jam bars

I want to send out a HUGE thank you to our sponsors for Chocolate Peanut Butter Day. Thanks to them, 3 of you will be receiving some pretty amazing prize packs! Be sure to follow them on social media:

OXO: Website | Facebook | Twitter | Pinterest | Instagram | YouTube

King Arthur Flour: Website | Facebook | Twitter | Pinterest | Instagram

Peanut Butter & Co: Website | Facebook | Twitter | Pinterest| Instagram | YouTube

Yup, that’s right, there are 3 big prizes available today. Because it wouldn’t be a celebration without prizes!

chocolate peanut butter day prizesPrize Pack #1: OXO Baking Tool Set: One 3-in-1 Egg Separator, One Bent Icing Knife, One Brownie Spatula, One Cake Tester, One Cookie Spatula, One Cupcake Icing Knife, One Cupcake Corer, One Egg Beater, One Stainless Steel Measuring Cups, One Stainless Steel Measuring Spoons, One Medium Cookie Scoop

Prize Pack #2: King Arthur Flour ingredients: One bag of all-purpose flour, one package of Guittard bittersweet chocolate disks, and one bottle of pure vanilla extract

Prize Pack #3: Peanut Butter and Co. package including: one Dark Chocolate Dreams 6-pack, One Variety 6-pack, and One 31 Days of Dark Chocolate Dreams cookbook.

This giveaway is open to US residents only and will be picked from random draw. Giveaway ends Monday March 31 at 11:59 PM. The winners will be notified via email and have 24 hours to respond. If not, the prize is forfeited and another winner will be chosen.

Enter in the Rafflecopter box below for your chance at all this goodness. Good luck!

a Rafflecopter giveaway
Disclosure: OXO, King Arthur Flour, and Peanut Butter & Co. are providing the prizes for this giveaway, free of charge. I received no product or compensation from these companies for this post. All opinions are my own.

Feb 28 2014

Food Blogger Cookbook Swap & Triple Chocolate Cookies

Food Blogger Prop SwapRemember the Food Blogger Prop Swap last year? It was a fabulous way to send along some love to our fellow food bloggers and get to know each other a little better. This year, it became the Food Blogger Cookbook Swap, hosted by Alyssa of www.EverydayMaven.com and Faith of http://www.anediblemosaic.com. As part of the swap, I sent a cookbook to a food blogger and received this cookbook in return!

The Food Blogger Cookbook Swap works on the same idea as last year, except this time around we were to select a cookbook worth around $20 and send it to the randomly-selected blogger assigned to us. My match this time was Paleo Gone Sassy. I struggled a bit at first, being a baking blogger. Pretty sure my cookbooks on whoopie pies and cupcakes and bread would be a bad fit for Stacy. I didn’t want her to be disappointed, though–I know how exciting the anticipation is and what a letdown it would be to receive something completely useless. So I chose for her a Paleo-themed cookbook on Amazon–Well Fed: Paleo Recipes for People Who Love to Eat–and hoped she didn’t already have it. It wasn’t an ideal situation, considering it was shipped directly from Amazon, but I figured it definitely beat the alternative. I would keep my grain-filled titles for myself.

When my package arrived, I was in for a big surprise. Believe it or not, the recipient of my care package last year–From My Sweet Heart–traded places with me, sending me an absolutely lovely package for this year’s version of the swap! What an amazing display of karma! She gifted me Donna Hay’s Modern Classics Book 2, which is full of not only tasty treats, but insanely gorgeous photography, too. I aspire to capture scenes like Donna Hay’s someday. But that’s not all! The cookbook was wrapped in an adorable Anthropologie towel, an indulgence I would never make for myself, but I adore it! So bright and beautiful, and it matches the enclosed whisk perfectly, too! I am a lucky, lucky girl. Thank you, Anne! You knew just what to send!

donna hay cookbook

It was hard to select just one recipe to adapt for today’s post. Every photo made me want to dig in. Ultimately, I went with the Double Choc Cookies, as I knew they’d be a big hit. They’re a little less sweet than the types of cookies we’re used to–which was a bit of an accident, as I forgot to add the regular sugar–but that made them all the richer. Which is probably a good thing because it’s not very ladylike to stuff my face with abandon.

Triple Chocolate Cookies

Double Chocolate is great, but I wanted more. I can’t help myself. So I added milk chocolate chips to the dark and white chocolate chunks and now we have Triple Chocolate Cookies. The more, the merrier, right? I also added a touch of salt, as all sweets need it to balance them out. I’m surprised it wasn’t in the original recipe, as it adds so much dimension. There is some patience required–each batch takes 20-22 minutes to bake, which is a long time between batches–but they’re totally worth it.

Want to check out which great cookbooks the others received?

A Baker’s House
An Edible Mosaic
avocado bravado
Blue Kale Road
Blueberries And Blessings
Cheap Recipe Blog
Confessions of a Culinary Diva
Create Amazing Meals
Cucina Kristina
Culinary Adventures with Camilla
Cupcake Project
Dinner is Served 1972
Done With Corn
Eats Well With Others
Everyday Maven
Flour Me With Love 
From My Sweet Heart 
girlichef 
Great Food 360° 
Healthy. Delicious. 
I’m Gonna Cook That! 
Je Mange la Ville 
Karen’s Kitchen Stories 
Kitchen Treaty 
Olive and Herb
OnTheMove-In The Galley 
Our Best Bites 
Paleo Gone Sassy
Rhubarb and Honey 
Rocky Mountain Cooking
Shikha la mode 
Shockingly Delicious
Sifting Focus 
Spiceroots
Spoonful of Flavor 
Tara’s Multicultural Table 
The Not So Exciting Adventures of a Dabbler 
The Suburban Soapbox 
The Whole Family’s Food 

And now, my adaptation, because you’ve earned it.

Triple Chocolate Cookies

Triple Chocolate Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cookie
Serves: 30
Ingredients
  • 8 ounces (1 cup) unsalted butter, softened
  • 1 cup light brown sugar, lightly packed
  • 3 large eggs, room temperature
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon kosher salt
  • 4 ounces dark chocolate chunks
  • 4 ounces white chocolate chunks
  • 4 ounces milk chocolate chunks
Instructions
  1. Preheat oven to 300 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar until creamy.
  3. Beat in the eggs one at a time.
  4. Add the flour, baking powder, cocoa, and salt, beating until incorporated.
  5. Add the chocolate chunks and stir until well distributed.
  6. Portion out with a #40 cookie scoop, leaving room for spreading. Press down gently to flatten a little (or wait til they’ve been in the oven for a couple minutes and then flatten… you get better shaped cookies this way).
  7. Bake for 20-22 minutes, or until edges are set and dry, rotating pans halfway through baking time.
  8. Leave on baking sheets for 2 minutes before transferring to wire racks to cool completely.

 

Jan 23 2014

Chocolate Chunk Cookies

I have a friend who is an insatiable sweets addict. If he gets a whiff that anyone he knows is baking, he’s all over it. He’s a bit of a cookie monster and he doesn’t mind one bit. He’s also a bit of a pain in that he’s a purist when it comes to chocolate chip cookies. He turns his nose up at my variations like Coconut Chocolate Chip Cookies, insisting that all those extras have no place in a cookie–especially nuts. His loss.

Chocolate Chunk Cookies

I can’t remember ever making chocolate chip cookies that weren’t packed full of extras, whether they be pecans, walnuts, coconut, toffee chips, etc. Chocolate chip cookies are the perfect vehicle for a gathering of all your favorites contained in one bite-sized bit of goodness. It seems a waste to pass on that opportunity. Still, I started to doubt myself. Was I wrong? Was I the one who was missing out on something by soiling the purity of this perennial favorite? I had to find out.

Chocolate Chunk Cookies

If you’re going to bypass the mix-ins, you need to make your chocolate count. It has to be the star of the show! In this case, I went with semi-sweet chocolate chunks that I found at Trader Joe’s. You can also chop up a gourmet chocolate bar or bittersweet baking chocolate for a similar effect. It’s all good.

Chocolate Chunk Cookies

What’s the verdict? Not bad. It’ll take some getting used to–where are my nuts???–but I could see myself making them again. Which would probably make my friend quite happy, if I choose to share them. He’s always looking for a good cookie.

Chocolate Chunk Cookies

Chocolate Chunk Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cookie
Serves: 48
Ingredients
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • ¾ cup unsalted butter, softened
  • ¼ cup coconut oil, room temp
  • ½ cup granulated sugar
  • 1 cup light brown sugar, lightly packed
  • 1½ teaspoons vanilla extract
  • 2 large cage-free eggs
  • 10 ounces semi-sweet chocolate chunks
Instructions
  1. Preheat oven to 375 degrees Fahrenheit. Line 2 cookie sheets with parchment paper and set aside.
  2. In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment beat butter and coconut oil until creamy.
  4. Add sugars, beating until light and fluffy, 3-4 minutes.
  5. Beat in eggs, one at a time, waiting for the first to be fully incorporated before adding the next.
  6. Stir in the vanilla.
  7. Gradually add the flour mixture, beating until just incorporated.
  8. Using a #60 cookie scoop (2-tsp), portion out dough onto the prepared baking sheets, leaving 2 inches between each dough ball.
  9. Bake 9-11 minutes, or until the edges have browned.
  10. Leave on cookie sheet for 2 minutes, then remove to wire racks to finish cooling.

 

Dec 06 2013

Snickerdoodle Blondies

Everyone needs a magical dessert that comes together in no time yet wows the recipients. Something she can put together in a half-asleep state and know that it will come out alright. The answer to last-minutes notifications of school parties and late night cravings. These Snickerdoodle Blondies are the answer to your prayers.

Snickerdoodle Blondies

I love the flavor of snickerdoodles, but don’t always feel like dishing out dough half the night. With Snickerdoodle Blondies, you get the same great taste with far less effort. And, depending on how you cut them, they can serve anywhere from 12 to 24. Not bad for less than a half-hour’s work!

Snickerdoodle Blondies

This variation is a little more cakey than “fudgy” (at least, consistency-wise when comparing to brownies), but that also gives them staying power. 3 days after I baked them, they tasted even better than the first day. That’s a rare gem right there! Perfect for parties and potlucks, you can bake ahead and not have to worry about any frantic preparations in the hours preceding your event. They’ll taste just fine a day or two later. No worries!

Snickerdoodle Blondies

These may just be my favorite cookie right now…

5.0 from 1 reviews

Snickerdoodle Blondies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cookie
Serves: 24
Ingredients
  • 2 Tablespoons granulated sugar
  • 2 teaspoons cinnamon
  • 2¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 cups light brown sugar, lightly packed
  • 1 cup (16 Tablespoons) unsalted butter, softened
  • 3 large cage free eggs, room temperature
  • 1 Tablespoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Grease a 9″x13″ baking dish and line with parchment paper. Set aside.
  2. In a small bowl, stir together the granulated sugar and cinnamon. Set aside.
  3. In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar. Beat until light and fluffy, 3-4 minutes.
  5. Beat in the eggs one at a time, waiting until the first is fully incorporated before adding the next.
  6. Mix in the vanilla extract.
  7. Gradually add the flour, mixing until just incorporated. Remove from mixer.
  8. Spread the batter evenly in the prepared pan and sprinkle the cinnamon sugar over the top.
  9. Bake for 30-35 minutes, or until the center springs back when lightly touched.
  10. Cool for 15 minutes, then lift the blondies out of the pan by the parchment paper.
  11. Cut while still warm for best results and less cracking.

What’s your favorite cookie?

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