Tag Archive: peanut butter

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
 
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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.

Aug 29 2013

Peanut Butter Chocolate Chip Cookies…Again

In life, there are certain answers that are indisputable, leaving no room for interpretation. 2+2 will always equal 4, for example. Others are open invitations to a world of infinite possibilities. How many ways can you add 2 numbers to equal 4, for example. More often than not, there are a multitude of angles from which to approach a subject; you need only choose which one is best for you at the time.

Peanut Butter Chocolate Chip Cookies

The kids have returned to school. I know it is inevitable that they will continue to grow older; grow smarter; grow taller. But I’m not ready to let go of their youth yet, and thankfully, I don’t have to. They’re only in first and third grades. I still have quite a few years ahead of me before their innocence is lost and they can’t stand to be seen with me. I hope.

Peanut Butter Chocolate Chip Cookies

I wanted to be home on their first day of school. I wanted to be waiting for them at the door with a plate of warm cookies, enticing them with the aroma, letting them know that, no matter what happened at school on that first day, home would always be a haven. I couldn’t be. You see, there are these things that come in the mail every month that demand my attention–and attendance at a place of steady employment. So, alas, I had to be there instead. At least I was able to see them off on the bus in the morning.

Peanut Butter Chocolate Chip Cookies

The kids didn’t seem to mind much. They shared their enthusiasm with my sister instead, fortunate to have her as a caregiver when I am not with them. And I baked them cookies after they went to bed, to be ready for their 2nd day of school. It was the best solution to the problem at the time. It’s not what I wanted, but it works, too.

Peanut Butter Chocolate Chip Cookies
 
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Soft and addictive, these peanut butter chocolate chip cookies will become a regular in your rotation.
Author:
Recipe type: Cookies
Serves: 36
Ingredients
  • ½ cup natural peanut butter, creamy
  • ½ cup (8 Tablespoons) unsalted butter, softened (Kerrygold is my favorite)
  • 1 cup organic light brown sugar, lightly packed
  • ½ cup organic granulated sugar
  • 2 large cage free eggs
  • 1½ teaspoons vanilla bean paste
  • 2¼ cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon Himalayan pink salt
  • 1 11-1/2-ounce package milk chocolate chips
Instructions
  1. Preheat oven to 375 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, beat the peanut butter and butter for 3-5 minutes, or until well blended.
  3. Add the sugars and beat until light and fluffy, another 3-5 minutes.
  4. Beat in the eggs one at a time, waiting until the first is fully incorporated before adding the second.
  5. Mix in the vanilla bean paste.
  6. In a medium mixing bowl, whisk together the flour, baking soda, and salt.
  7. With the mixer on medium low, stir in the flour mixture, beating until just incorporated.
  8. Remove bowl from mixer and stir in the chocolate chips.
  9. Portion out dough with a #40 cookie scoop, leaving at least 2 inches between each dough ball.
  10. Bake for 12 minutes, or until lightly browned on the bottom.
  11. Let sit on baking sheet for 2 minutes before transferring to wire racks to cool completely.

 

May 22 2013

Peanut Butter Chocolate Chip Cookies Prelude

By the time you read this, I will be en route to New York City. Twice within a week?, you say. I’m basking in my good fortune.

As I mentioned in my prior post, Friday night I learned that I was one of the bloggers chosen by Cookbook Create to tour the test kitchens of Bon Appetit, Food52, and The Daily Meal. Yes, me! I will be joined by a baker’s dozen of bloggers in this adventure. But we’re not going to keep it to ourselves–no sirree! All you need to do is check Instagram or Twitter this afternoon for the #FoodTourIWNY hashtag to see what we’re seeing; read what we’re hearing. We’re generous like that. Later this week, I’ll have a recap post so you can get the nitty gritty details. I wouldn’t want you to miss out on that!

peanut butter chocolate chip cookies

How do Peanut Butter Chocolate Chip Cookies play into this? The recipe I adapted comes from Bon Appetit Desserts: The Cookbook for All Things Sweet And Wonderful. I had a request at work for peanut butter cookies–peanut butter chocolate chip cookies, to be exact–the favorite of a newish employee. Surprisingly, I don’t have a go-to peanut butter cookie recipe in my arsenal. It must be that the locusts known as my children snatch up all the peanut butter before I can get to it, but the only peanut butter cookies I make with any regularity are peanut blossoms, and those aren’t what I wanted this time. What to do, what to do? I decided where better to go than to a recipe developed in one of the test kitchens I’ll be touring! There was a classic peanut butter cookie that would make the perfect blank canvas. All it needed were my personal touches.

peanut butter chocolate chip cookies

Unlike the Bon Appetit test kitchen, I don’t always have the time to extensively test a recipe before I post it. My primary purpose with this blog is to share my experiences in the kitchen–I make no claims to be any sort of expert. Good or bad, I feel we can all learn from others’ baking adventures and take something valuable away from them. In this case, I had been hoping for a softer cookie (hence why I increased the brown sugar), but they were more sandy. In a good way. I used semi-sweet chocolate chips, but I would probably try milk chocolate next time. They’re peanuty yet simultaneously subtle. A great tea time snack or paired with a glass of milk after dinner. Classic indeed. I will continue my quest for the perfect peanut butter cookie, but that doesn’t mean these don’t have their place. They’re still pretty darn good!

peanut butter chocolate chip cookies

Why don’t you take your butter out to soften, preheat your oven, and bake a batch? Then you’ll have a snack ready while we share #FoodTourIWNY this afternoon.

5.0 from 3 reviews

Peanut Butter Chocolate Chip Cookies
 
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Recipe type: Cookie
Serves: 84
Ingredients
  • 11 Tablespoons (1/2 cup + 3 Tablespoons) unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 cup light brown sugar, lightly packed
  • 3 large eggs, room temperature
  • ½ teaspoon vanilla extract
  • 3 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon Himalayan pink salt, finely ground
  • 1½ cups chunky peanut butter (I used Skippy “Natural” Super Chunk)
  • 12 ounces semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350 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 together the butter and sugars, beating until light and fluffy (3+ minutes).
  3. Beat in the eggs one at a time, waiting until the first is fully incorporated before adding the next. Add the vanilla extract.
  4. In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set the mixer on medium low and slowly add the dry ingredients, beating until fully incorporated.
  5. Add the peanut butter and beat until well-mixed.
  6. Remove bowl from mixer and stir in the chocolate chips.
  7. Using a small cookie scoop, portion out the dough, flattening with a fork.
  8. Bake for 12 minutes, or until lightly browned on the edges.
  9. Let cookies sit on baking sheet for 1 minute before transferring to wire racks to cool completely.

Apr 20 2013

PB&J Grilled Cheese #client #CheeseChatter

30 Days of Grilled Cheese

Did you know that April is National Grilled Cheese month? An entire month devoted to that melty, cheesy goodness from childhood! As far as I’m concerned, every day can be grilled cheese day—I can’t get enough of it, even as an adult!

PB and J Grilled Cheese

Grilled cheese is nostalgia. Whether it got you through some lean times or was a simple meal gathering family around the table, the first bite will always remind you of the past, giving you a chance to relive it again and again. Your childhood lives on every time you have one.

Moms love Land O Lakes® Deli American Cheese. I remember my mom ordering it at the deli counter when I was a child. We were always offered a slice of cheese each: a reward for good behavior yet unproven, a simple gesture of goodwill that we cherished. Sometimes we would savor it, other times devour it, but it has become part of the rituals remembered. Grocery shopping with mom just wasn’t the same without it. And I know that today, if I bring my kids with me to the deli counter, they, too, will be offered a slice of Land O Lakes® Deli American Cheese. The tradition carries on with a new generation.

PB and J Grilled Cheese

I love a solid bread and cheese combo, but sometimes you have to mix it up a bit, and that’s exactly what I’m offering today. English muffins with crevices built to capture the gooey peanut butter and chunky bits of bacon jam oozing inside. Two slices of Land O Lakes® Deli American Cheese to hold it all together with its melted creaminess. Acting as a peacemaker, it brings together seemingly opposing ingredients and makes everything work beautifully. This is a match made in heaven.

PB and J Grilled Cheese

5.0 from 1 reviews

PB&J Grilled Cheese
 
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Author:
Recipe type: Sandwich
Serves: 1
Ingredients
  • 1 sandwich-size English muffin
  • 1 Tablespoon natural peanut butter
  • 2 Tablespoons bacon jam
  • 2 slices Land O Lakes® Deli American Cheese
  • 1 teaspoon unsalted butter
Instructions
  1. Split and lightly toast the English muffin just until the interior starts to get a little crispy, but not yet browned.
  2. Heat a cast iron skillet over medium to medium-high heat.
  3. Meanwhile, spread the peanut butter over the interior of one half of the English muffin, the bacon jam over the interior of the other half.
  4. Lay the slices of cheese over one half of the English muffin and top with the other half.
  5. Add the butter to the pan and once it’s fully melted and starts bubbling, add the sandwich.
  6. Once the cheese starts to get a bit melty and the muffin is lightly browned, flip and repeat on the other side.
  7. Remove from pan once the other side is browned and the cheese is melted.
  8. Serve immediately.

Pin a Meal. Give a Meal. Now through May 1, Land O’Lakes will donate $1 to Feeding America every time someone pins or repins a Land O’Lakes recipe on Pinterest. That’s eight meals for a hungry family when you pin a recipe—and eight more every time anyone else repins it. Giving goes viral. Find your favorite grilled cheese recipe to pin on landolakes.com.

Disclosure: This post was sponsored by Land O’Lakes as part of the Kitchen PLAY Sidecar series. All opinions given are my own.

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