Peanut Butter and Strawberry Cookies

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I feel like I haven’t posted a cookie round these parts for some time now, but truth be told…we went on a bit of a chocolate chip cookie bender for a bit and maybe had to slow it down in the ‘zerts department. I mean, when you freeze cookie dough into portions and have them stashed in the freezer, there’s not much stopping you from treating-yo-self nightly to a warm cookie or two. Cookie binge was followed by an ice cream binge…so, we had to take it a little easy on the sugar intake.

Then, I decided to make these cute little numbers because they’ve been knocking around in my brain for days and I just couldn’t ignore them any more. I’m gonna have to unload them on Sean’s office mates or something, because I cannot resist these guys.Even Sean, who claims to hate peanut butter cookies, couldn’t stop eating these. They’re thick and chewy and full of peanut butter flavor with little bits of intense strawberry throughout–like a pb&j in cookie form. These are best served with a tall glass of cold milk–the cow kind or the almond kind, or whatever kind you like. I even had one with horchata. GOOD STUFF. Cookie magic, cue the sparkle emoji!

[recipe]

Print Recipe

Peanut Butter & Strawberry Cookies

Makes about 30 cookies

Adapted from THIS recipe.

1 cup coarsely ground oatmeal, ground in a food processor so there are some large pieces and some powdery bits

1 1/2 cups white whole wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup (4 ounces) softened, unsalted butter

2/3 cup peanut butter

1 1/2 cups dark brown sugar

2 large eggs

2 teaspoons vanilla extract

1 1/2 cups freeze dried strawberries (plus more for topping)

1 cup peanut butter chips

1/2 cup coarsely chopped peanut

Preheat the oven to 350ºF and line 2 baking sheets with parchment paper.

In a bowl, whisk together the oats, flour, baking powder and salt.

In the bowl of a mixer, beat the butter and peanut butter together until smooth. Beat in the dark brown sugar until combined. Add the eggs, one at a time, beating well and scraping the bowl after each addition. Beat in the vanilla. Add the oat and flour mixture, all at once, and beat on low speed until just combined. Fold in the freeze dried strawberries, peanut butter chips, and peanuts until distrubuted evenly throughout the dough.

Using a large cookie scoop (about 2 heaping tablespoons), scoop portions of dough onto the prepared baking sheets, spacing an inch or so apart. Pat down the tops of the cookies using your fingertips or the bottom of a flat glass as these cookies will not really spread. Bake the cookies in the center of the oven for 13-15 minutes or until the bottom of the cookies are golden brown when lifted from the baking sheet. While the cookies are still hot, carefully press a slice of freeze dried strawberry onto the top of each cookie. Cool about 5 minutes before transferring cookies to a cooling rack. Repeat with the remaining dough. [/recipe]

Chocolate-Malted Oatmeal Cookies with Hazelnuts & Sea Salt

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Happy Thanksgiving-Eve!!

Are you hosting or just contributing or, better yet, just kicking back and feasting? I’m not making a turkey. We aren’t hosting, so I’m just bringing mashed potatoes, dinner rolls, and a pie. I’m basically on carb-duty and I like it.

Anyways, you guys! Joy wrote another cookbook! Homemade Decadence is full of brunch things, sweet treats, pie-talk, and even some boozed up dranks. It’s pretty fantastic and so, so beautiful, too.

So far, I’ve made her Chocolate Pound Cake with Chips and Chocolate Glaze–I served it as dessert when we had Sean’s cousin and her husband over for a “thank-you-for-watching-our-baby-while-we-went-to-dinner-and-kept-my-crazy-in-check-with-multiple-texts-and-updates” dinner a few weeks ago. It was a hit, super chocolatey with a perfect, fine textured crumb.

And, obvs, I made these cookies. The recipe in the book calls for salted peanuts, but I didn’t have any, though I did have hazelnuts in my freezer and flaky salt in my pantry. So, that happened instead. These cookies are seriously SO GOOD. Like, we could not stop eating them. Usually, I like my chocolate chip cookies a little underdone, but I let these go an extra minute-ish so the edges got a little more brown. UGH. SO AMAZING. The edges come out just crisp, with a buttery-toffee bite and chewy cookie bellies. I’m pretty sure the malt powder and the hefty dose of vanilla is what makes these cookies so addictive. They are extra chewy from the oatmeal, plus there’s chunks of dark chocolate and crunchy hazelnuts throughout. Just make them, please.

Also, get this book, add it to your holiday gift list, it’s a keeper.

[recipe]

Print Recipe

Chocolate-Malted Oatmeal Cookies with Hazelnuts & Sea Salt

Adapted from Homemade Decadence by Joy Wilson

The original recipe calls for salted peanuts and milk chocolate chips. I subbed in dark chocolate chips, toasted hazelnuts, and sea salt sprinkles instead.

Makes about 36 cookies.

2 1/2 cups old-fashioned oats

2 cups all-purpose flour

3/4 cup malted milk powder

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 cup, 2 sticks, unsalted butter, at room temperature

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

1/4 cup whole milk

1 tablespoon pure vanilla extract

1 1/2 cups chocolate chips

1 1/2 cups toasted hazelnuts, chopped

flaky sea salt for the tops

Line 2 baking sheets with parchment and place the oven racks in the upper and lower thirds of your oven. Preheat to 350ºF.

In a large bowl whisk together the oats, flour, malt powder, baking powder, baking soda, and salt.

In an electric mixer fitted with the paddle attachment, beat together the butter and the sugars until light and fluffy, about 3-4 minutes. Add the eggs one at a time, scraping the bowl after each addition. Reduce the speed to medium low and slowly add the milk and vanilla. Mix until well combined. Reduce speed to low and gradually add the oat mixture until just combined. Using a rubber spatula, fold in the chocolate chips and nuts.

Scoop the cookie dough, about 2 tablespoons per cookie, onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Sprinkle each cookie with sea salt. Bake until they are just set and golden around the edges, about 12 minutes (I did about 14 minutes). Let cool on the baking sheet for about 5 minutes and then transfer to wire racks to cool completely. These cookies will keep in an airtight container at room temperature for up to 4 days. [/recipe]

Blueberry & White Chocolate Fancy S’mores

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Hey, there! While I am away snuggling this brand new babe and trying to navigate parenthood (aka keep him alive) I’ve asked a few friendly bloggers to share a recipe with you. Next up is Amy from Club Narwhal

Also, don’t miss Nicole’s post from last week!

Blueberry & White Chocolate Fancy S'mores

Confession: I don’t love s’mores. I know, I know. Theoretically, I’m on board. I mean, what could be wrong with melted chocolate, roasted marshmallows, and crispy grahams? Not a blessed thing. But throw them all together and it is just a literal hot mess. My underwhelmed feeling towards s’mores probably goes back to that one time I burned my hand roasting marshmallows as a child. It still haunts me. 

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This summer I vowed to make myself love s’mores. And while there were several epic fails along the way, I think I came up with a game changing formula. It involves homemade marshmallows (do not fear), loads of blueberries, freshly baked lemon sugar cookies, and white chocolate. Sandwich all that goodness together and you have a Quadfecta of Awesome. 

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While there is something terribly romantic about bonfires and marshmallows burning like small torches, my childhood pain still lingers. The solution: bake ‘em. This way the chocolate and marshmallows melt at equal rates, which produces a gloriously gooey end product. 

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What takes these guys to the next level are the perfectly zesty lemon sugar cookies that bookend the melted white chocolate and marshmallows. They pair so well with the blueberries. So there you have it: a s’mores love fest. These feelings are new to me but they are growing on me–especially after eating one (or three) of these lovely sandwiches. 

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I hope that Casper grows up to be the kind of man who has strong feelings about s’mores. And bonfires. What about you? Are you pro- or anti- s’mores?

Congratulations, Cindy and Sean! And welcome to the world, dear Casper Hart!

P.S. I’m sharing the Blueberry Marshmallows recipe over on Club Narwhal. Stop by and say hello!

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[recipe]

Print Recipe

Blueberry and White Chocolate Fancy S’mores with Lemon Sugar Cookies

Makes 1 dozen

blueberry syrup (recipe below)

2 dozen lemon sugar cookies (recipe below)

12 blueberry marshmallows

white chocolate bar (enough for 12 s’mores)

For the baked version (great for a crowd or if you don’t have a bonfire): Preheat oven to 275 degrees. On a baking sheet lined with parchment paper, lay 24 cookies face down. Put a square of white chocolate on 12 cookies and blueberry marshmallows on the remaining 12. Drizzle with blueberry syrup. Bake for 3-4 minutes, until chocolate has melted and marshmallows are gooey. Sandwich the white chocolate and marshmallow cookies together and enjoy!

For traditional s’mores, roast the marshmallows and build using lemon sugar cookies and white chocolate!

For the Blueberry Syrup

1 cup fresh (or frozen) blueberries

1/2 cup granulated white sugar

Combine blueberries and sugar in a medium pot. Bring to a boil and boil for 7-8 minutes, until blueberries are thick and syrupy. Stir occasionally so the syrup doesn’t scorch. You can strain the syrup through a sieve if you like smooth syrup or leave the berries in for a more rustic touch.

For the Lemon Sugar Cookies

Adapted from Lila Loa 

1/2 cup slightly softened butter

1/2 cup light browns sugar

1/4 cup granulated white sugar

zest from one large lemon

1 large egg

1 teaspoon vanilla

1/2 teaspoon salt

1/8 teaspoon baking powder

2 (or 2 1/4) cups all purpose flour

Preheat the oven to 350 degrees. Use the paddle attachment on a stand mixer to cream the butter and both sugars together. This takes about 4-5 minutes on medium speed. The butter will be light and fluffy with just a little grain from the sugar. Add the lemon zest and mix for a minute or two to combine. Things should be smelling really delicious right about now. Add egg and make sure it mixes. Add salt and baking powder and mix until just combined.

Add the flour 1/2 cup at a time (up to 2 cups). Make sure to mix the flour completely. After the third cup, add flour in tablespoon increments (up to 2 1/4 cups).

I used 2 cups of flour and the dough looked like playdough. The dough should not be sticky and should hold together. Lightly flour your counter and roll the dough out very thin–about ⅛ to ¼ inch thick. Cut the cookies out and put on a parchment or silicon lined baking sheet. Bake for 7 to 8 minutes. Be careful not to over bake. These cookies are light and do not really get golden brown, even at the edges. Makes about two dozen cookies. [/recipe]