Fluffy Chocolate Peanut Butter Cookies

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Happy Valentine’s Day! I hope you are spending the day with someone you love, whether that is a significant other, family member, or close friend. I will be spending it passing out candy grams at work (yes, Valentine’s Day does occur in some especially festive offices, including mine) and later Eric and I will be celebrating our 5th Valentine’s Day together with a dinner out. I remember the very first Valentine’s Day we spent together. We had only been dating a month but he managed to make it pretty special.The kid even made me cupcakes, so I knew he was a winner.

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Back in 2010

So this year I thought I would make a little Valentine’s Day treat for him. We happen to share a lot of interests, but one very important interest that we share is our devotion to Reese’s peanut butter cups. I don’t know what it is about that magical combination of chocolate and peanut butter, but anytime you combine the two, you are sure to have a pretty dynamite dessert. So I stuck with these two classic ingredients when whipping up a batch of cookies that we have been enjoying all week. The base is a classic peanut butter cookie, made extra light and fluffy with the addition of cornstarch into the mix. And with a sprinkle of chocolate and peanut butter chips, you have yourself one delicious cookie

Ingredients: Makes 24 cookies

  • 5 tablespoons butter
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 3/4 cup crunchy peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 1/4 cup flour
  • 1/2 cup semi sweet chocolate chips
  • 1/2 cup peanut butter chips
  • Preparation:
    1. In a large bowl, beat butter and sugars until light and fluffy
    2. Beat in egg until just combined
    3. Beat in peanut butter and vanilla
    4. Add baking soda, cornstarch & flour and mix until just combined
    5. Place dough in the fridge for 30 minutes to chill
    6. Remove dough from fridge and stir in chocolate chips and peanut butter chips
    7. Place tablespoons of dough onto a greased cookie sheet and bake at 350 for 12-15 minutes

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Homemade Peanut Butter Cups

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I may have mentioned this before, but I am a huge sucker for seasonal items. During the fall, if anything is labeled “pumpkin flavored” I will buy it. Even though I know darn well that these “pumpkin” English muffins do NOT taste like pumpkin and are simply filled with orange food coloring …they will undoubtedly make their way into my grocery cart. And Christmas themed food? Forget about it. I won’t even think twice before I’ve purchased the “Gingerbread Pop-Tarts” that I probably won’t even like. But the one seasonal item that I know is worth it every single time is the seasonal Reese’s peanut butter cups. Why, you ask? Because these Christmas tree, Easter egg or Heart shaped Reese’s have twice the amount of peanut butter than their non seasonal cousins. And more peanut butter is always better in my book. So I thought it might be a good idea to create my own homemade peanut butter cups for the days that I’m craving a Peanut Butter Cup that is heavy on the peanut butter. And this recipe definitely delivers. And with 3 ingredients and a prep time of roughly 15 minutes it literally could not be easier. The only problem is that they disappear very quickly. Enjoy!

Ingredients: Makes 10 mini peanut butter cups

  • 1 cup semi sweet chocolate chips
  • 2 teaspoons olive oil
  • 1/4 cup peanut butter

Preparation:

  1. Place chocolate chips and oil in a microwave safe bowl and microwave on high for 30 seconds
  2. Stir mixture and microwave for an additional 45 seconds or until smooth and creamy
  3. Drop melted chocolate by the teasponful into a mini cupcake pan lined with paper liners
  4. With a pastry brush, brush chocolate up the sides of each cup, and repeat with remaining cups
  5. Place pan in the freezer for 5 minutes, or until chocolate has hardened
  6. Place a teaspoon of peanut butter in the center of each chocolate cup
  7. Cover with another teaspoon of melted chocolate
  8. Place pan in freezer for 2-3 minutes until chocolate has hardened
  9. Peel paper liners away from chocolate and serve

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