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Chocolate Peanut Butter Cookies. Chocolate and peanut butter have an interesting relationship. The flavors pair well together in just about every application you can think of, from candies and cookies to the simple, decadent late-night-snack of peanut butter and chocolate sandwiches. The interesting thing is how delicate the balance between chocolate and peanut butter really is. It’s easy to use a too-sweet milk chocolate and make sugar the overly dominant flavor in the pairing. It’s equally easy to use a dark chocolate that is too aggressive, or in too large a quantity, and will overwhelm the peanut butter flavor.

As long as you keep the goal of getting a good peanut butter flavor and an equally good, not dominant, chocolate flavor, it’s not too hard to put together things like homemade peanut butter cups. Other recipes may be a bit harder to adapt and when I set out to make a chocolate peanut butter cookie, I knew that I wanted to start with a cookie base that had a very prominent peanut butter flavor. Chocolate Peanut Butter Cookies | Baking Bites. Chocolate Brownie Cookies Recipe. Nutella Popcorn Puppy Chow recipe on Food52. Nutella Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies. Sep 06 I know that the title of this recipe is a little absurd and dramatic, but I couldn’t think of any other way to present this cookie to you.

Quite frankly, this is a chocolate chip cookie that will change your life. Updated: Here’s a fun video I made with Gold Medal Flour. This video doesn’t include the stuffing of the nutella, but it’s still fun to watch how they’re made. These cookies came about when my friend asked me to bake something that he could bring to an event he was going to. Of course, anytime someone asks me to make a dessert I usually end up baking my famous brown butter + sea salt chocolate chip cookies (because they are absolutely phenomenal); however, I wanted to do something a little different with the cookies that would be surprisingly unexpected and delicious. So off to the grocery store I went, where I proceeded to pace the baking aisle for a good hour. Then I realized that there is one delicious little nut butter that isn’t featured in any of my recipes: NUTELLA!

Coconut brown butter cookies. I realize that most people don’t go to the City Bakery or their green Birdbath outlets for coconut cookies. They come in droves to load up on the legendary chocolate chip cookies, pretzel croissants or even the alien-looking baker’s muffin. The coconut cookie — an almost monotone golden brown that resembles a million other cookies on earth — just doesn’t inspire the same kind of fervor. But I think it should. If you’re familiar with the place, you could probably have guessed that Maury Rubin, the owner/chief baker of the chain — he who bakes caramel, almonds and fresh cranberries together in a way that you will never want to go without again — wasn’t going to put just any coconut cookie in his bakery case.

Yet, to actually bite into one is still astonishing: how did they get all of that butter in there? Or in short: goodbye boring macaroons, forever! HIS COCONUT COOKIE? For about one hour. Coconut Brown Butter Cookies Adapted from The City Bakery, via The Martha Stewart Show. Salted Caramel Pretzel Bark | Princess in the Kitchen. WARNING: This recipe is dangerous. Before you proceed, please know that salted caramel pretzel bark may induce random spells of uncontrollable snacking, intense sensations of euphoria and heightened protective instincts (over your share of the pretzel bark, of course). I’m kidding, sort of. But this recipe really is special. My housemate actually said that she is “going to get pregnant one day and crave this stuff”… it’s THAT good (and she also usually comes up with crazy hyperboles like this). Another one of my housemates told me that I should probably hide it from the rest of the house (I took this advice).

The best part is, you probably already have all of these ingredients in your kitchen. It takes about 15 minutes to whip together, and the end result will impress all of your friends. Salted Caramel Pretzel Bark 1/2 bag mini pretzel twists 2 sticks of butter 1 cup of brown sugar 1 bag of chocolate chips Sea salt Set aside, and melt butter and sugar in a medium sauce pan on medium heat. 10 Cookie Recipes that You Should Make Now. Dorie Greenspan's French Whoopie Pies - Baking Recipes. All week long, the lovely Dorie Greenspan is serving as a Guest Editor here at Food52, sharing recipes and stories from her latest book, Baking Chez Moi.

We're also giving away a copy each day! Because we want to give the gift of Dorie. Today: How do you say "whoopie pies" in French? Les Whoopie, of course. I knew that whoopie pies had made a successful transatlantic journey when they turned up front and center in the showcase of La Grande Epicerie’s pastry department.

Those whoopies -- delicate cakes sandwiching thick, creamy fillings -- reminded me of dainty Parisian macarons. Like the whoopies that inspired me, the ones I make look Parisian -- fashionably slim and properly glossed -- but they cradle an American secret: a peanut butter filling. A note on Whoopie Pie pans: I use a whoopie-pie pan with twenty-four 2 inch-diameter indentations. Les Whoopies Makes about 24 small cakes For the whoopie pies: For the peanut butter filling: For the chocolate glaze (optional): Dorie Greenspan. The Science Behind Baking the Most Delicious Cookie Ever.

You like soft and chewy. He likes thin and crispy. If only there were a chocolate chip cookie recipe that pleased everyone… There is! And, no, it’s not Martha Stewart’s. It’s science. We’ve taken our cues from a few spots: a bioengineering grad student named Kendra Nyberg, who co-taught a class at UCLA called Science and Food, and chef and cookbook author Tessa Arias, who writes about cookie science on her site, Handle the Heat. There’s also an illuminating Ted Talk animation on cookie science. “Even though I can describe what I like,” says Nyberg, “I didn’t know the role of each ingredient in the texture and shape of cookies.” Here, relying on the experts’ help and based on the classic Nestle Toll House Chocolate Chip Cookie recipe, OZY presents no-fail tips for baking your perfect cookie. Ooey-gooey: Add 2 cups more flour.Crispy with a soft center: Use 1/4 teaspoon baking powder and 1/4 teaspoon baking soda.A nice tan: Set the oven higher than 350 degrees (maybe 360).

Chocolate Chip S'mores Sandwich Cookies. Chocolate Chip S’mores Sandwich Cookies So I decided to stuff a s’mores filling between two chocolate chip cookies to make it one grand Chocolate Chip S’mores Sandwich Cookie. It’s way over the top, but you guys know I have a tendency to do that sometimes. Good thing over indulgence is moderated here. I think. If not, well, there’s always hitting the gym a bit harder for balance. Speaking of being over the top, the photos in the post went from traditional to way off. Every since I became pregnant, I’ve become pickier about everything, especially my photography. But true confession, next best thing to actually having a baby out of this whole pregnancy is turning my husband into a food and photography lover. Printthis recipe Saveto recipe box Chocolate Chip S'mores Sandwich Cookies Yield: 12-16 servings (1 cookie sandwich per serving) Ingredients: Marshmallow filling 5 egg whites1 1/2 cup sugar Directions: Preparation: Heat oven to 375 degrees F.

To make marshmallow filling: Assembly: Leave a Comment. Peanut Butter Oatmeal Chocolate Chip Cookies [1 bowl, vegan + GF] Cookies on a Monday. Because it SNOWED all day Sunday. Sorry for shouting and for talking about the weather. I would much rather talk about cookies. Oatmeal chocolate chip cookies are probably one of my biggest weaknesses ever. Right along with real-deal vanilla bean ice cream, high quality dark chocolate, peanut butter cereal, and salty tortilla chips.

Maybe it’s just me, but I feel like there can never be too many recipes for oatmeal chocolate chip cookies. Me? I remember not too long ago being completely afraid to make gluten-free cookies, but gosh, they are unbelievably easy. And now we have one more variation to add to the ever-expanding list! Aaaand! I still can’t believe something that seemed so daunting to me just last year is really this easy. What I love about these cookies is their thickness. In the first trial [only needed two!] Plus, the flaked sea salt. Print this! Heavily adapted from peanut butter oat bran cookies Preheat your oven to 350* F. So, yeah. Ashley. Puffy Peanut Butter Cookies with Chocolate Chips. I have cookie moods. Occasionally, I crave a paper thin cookie – the only kind my dad really likes – when I’m aching for dessert with a raging sweet tooth that just won’t quit. Other days, when I’m reaching for comfort and sometimes feel like eating my emotions, I look for the perfectly thick, chewy cookie, still gooey from the oven, plucked from it’s baking sheet in pieces because I lack patience.

And on a rare occurrence, I want to find my cookie inside of things: ice cream, cinnamon rolls, brownies, and bars… to which I will inevitably pick out each piece of cookie so precisely that it appears they were surgically removed by a world class surgeon. A dessert surgeon, that is. This temperamental relationship I share with cookies proves just what a lunatic I am when it comes to food. Bizarre? Now you know. So… I made cookies. Puffy Peanut Butter Cookies with Chocolate Chips adapted from the giant rainbow cookies makes about 18 cookies 2 cups all-purpose flour 1/2 teaspoons baking soda P.S. Best Peanut Butter Cookies Ever Recipe.

Perfect Peanut Butter Cookies. Puffy Peanut Butter Cookies with Chocolate Chips. July's Most Popular Recipes - Photo Gallery. Crack balls (oreo truffles) - The Crazy Craft Lady. I am not entirely sure how I made it through nearly 25 years on this planet without knowing about “crack balls,” i.e. oreo truffles. My friend Danielle mentioned making them over Christmas, and a few days later, my mom asked for a truffle recipe.

Fate? I think so. This recipe is super easy. You only need 3 ingredients: 1 package of regular oreos, 1 brick of cream cheese, and 2 bags of white chocolate chips. From what I understand, you are supposed to crush the oreos in a food processor. I don’t have a food processor, but I do have a gallon plastic bag and a rolling pin. Then I tossed the brick of cream cheese into the bag. Knead the bag really well. Scoop out tablespoons full of the oreo mixture and roll into balls. Melt the white chocolate chips over a double boiler or on low heat in the microwave. Drop the oreo balls into the melted white chocolate and scoop out with a fork.

Back into the fridge for the chocolate to harden. Peanut Butter Chocolate Chunk Cookies. January 24 is National Peanut Butter Day. And it just so happens that I’ve made the best peanut butter cookies of my entire life in honor of it. I am a huge, ridiculous peanut butter fan, lover, and connoisseur. I have quite the collection of recipes using it: 35 Favorite Peanut Butter Recipes, 20 Peanut Butter Recipes, Peanut Butter and Jelly Recipes, and a master compilation of all the Peanut Butter Recipes I’ve blogged about. Yes, I love peanut butter. I’m not one to throw around labels like ‘The Best’ or ‘Best Of’ if I really don’t think something is. And here’s the most amazing thing about these cookies. I tweaked my nearly three-year old recipe for Flourless Peanut Butter Cookies and with a few changes, it went from a recipe that was very good and has served me quite well for years, to something that is dangerous to have in the house. They’re the easiest cookies you’ll ever make, with only six ingredients, and one of them is vanilla, which hardly counts.

Print Recipe Ingredients: 1. Thick and Soft Chocolate Peanut Butter Cookies. Thick and Soft Chocolate Peanut Butter Cookies I made these cookies for National Peanut Butter Lover’s Day, coming up on March 1. But these aren’t just any peanut butter cookies. There’s: No butter, No white sugar, and No flour used. The cookies are brownie-like in thickness and density, super fudgy, and not at all cakey. They’re slightly chewy around the edges with soft, tender, rich interiors that I just want to sink my teeth into. And the crackled edges are prime for picking off. I was trying to decide whether they’re more chocolate-peanut butter cookies or peanut butter-chocolate cookies, and in the end chocolate-peanut butter wins. Recently I revamped an older recipe, turning Flourless Chocolate Peanut Butter Chocolate Chip Cookies into Peanut Butter Chocolate Chunk Cookies, with some small but noteworthy tweaks.

The recipe makes a baker’s dozen, 13 cookies, perfect for times you have a chocolate and peanut butter craving, but don’t need too many cookies lingering around the house. Peanut Butter and Jelly Cookies. Two classic flavours come together in these tasty cookies. Ingredients 1 cup Flour 1 tsp salt 1/2 tsp baking soda 1/2 cup creamy peanut butter 1/4 cup butter, melted 1/2 cup brown sugar 1 large egg 1 tsp vanilla white sugar for rolling 1 jar of your favourite jam, jelly, or marmalade Instructions Preheat your oven to 375F. Whisk the flour, salt and baking soda together. In a separate bowl, whisk together the peanut butter, butter, brown sugar, egg and vanilla. Add the dry ingredients to the wet and stir together until smooth. Cinco de Mayo piñata cookies. Video how-to: Pinata Cookies Ingredients: 1 cup sugar1 cup powdered sugar1 cup butter1 cup vegetable oil2 eggs1 teaspoon cream of tartar1 teaspoon salt 1 teaspoon almond extract1 teaspoon baking soda5 cups flour1 tablespoon vanillaMini M&M candies1/2 cup powdered sugar (frosting)2 teaspoons milk (frosting) Directions to make piñata sugar cookies: Cream sugars with butter.

Beat in eggs. Add oil. Split dough into five, even-sized balls and one smaller ball (this will be the black one). Use a container the same approximate width of your donkey/burro piñata cookie cutter, and line it with plastic food wrap. Cover the layered dough and freeze for four hours or overnight. Remove the dough from the container and unwrap from the plastic. Immediately after you take them out of the oven, use your burro piñata cookie cutter to cut the cookie shapes. Create the hidden pocket For the middle cookies in each set, cut off the ears and legs, and cut out the center where the M&Ms will go. Untitled. Nikki's Healthy Cookies Recipe. I keep in touch with one of my best friends from high school. Her name is Nikki and she lives in rural Pennsylvania with her husband and four kids. Four! She's an inspired cook who can throw a meal together on a whim from a refrigerator she keeps packed with all manner of whole, natural foods.

She's an enthusiastic supporter of local growers and producers and regularly sends me emails highlighting recent cooking triumphs and trials. When I made a trip to Philadelphia a few weeks back and spent the day with Nikki the topic of the cookies was revisited. Wayne and his brother Greg drove me out to see Nikki in Kennett Square, and for those of you who find yourself in the area I'll list off a few of the places Nikki took me to visit that day.

Three of Nikki's four kids in a tree at the Kennett Square Farmers' Market, and a collection of birdhouses at Terrain at Styers Give the cookies a try and let me know if you like them as much as I did. Preheat oven to 350 degrees, racks in the top third.