Soft-Baked Chocolate & Peanut Butter Swirl Cookies

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 1/2 cup sugar
• 1/2 cup light brown sugar (or dark brown)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup + 2 Tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 Tablespoons milk (almond, cow’s, soy, or half-and-half)
• 1 cup dark chocolate chips (or semi-sweet or milk chocolate)

• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 1/2 cup light brown sugar (or dark brown)
• 1/4 cup sugar
• 1 large egg
• 3/4 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 and 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup dark chocolate chips (or semi-sweet or milk chocolate)

Instructions

1. Make the chocolate dough: Cream the butter and sugars together with a hand or stand mixer on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Beat in the egg and vanilla until combined, scraping down the sides as needed. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Slowly mix it into the wet ingredrients. The dough will be very thick. With a spoon or rubber spatula, mix in the milk and then fold in the chocolate chips.
2. Make the peanut butter dough: Cream the butter and sugars together with a hand or stand mixer on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides as needed. Slowly mix in the baking soda and flour. Do not overmix. Fold in the chocolate chips.
3. Chill both doughs for at least 1-2 hours. 2 hours is preferred.
4. Preheat oven to 350F degrees. Line cookie sheet with silicone baking mat or parchment paper. Measure 2 Tablespoons of peanut butter cookie dough. Roll into a ball. Take 2 Tablespoons of chocolate cookie dough. Roll into a ball. Smoosh the two balls together and roll them into 1 large ball. Repeat for each cookie. The chocolate cookie dough will get onto your hands, so wash/wipe them after you roll each cookie. It is important the chocolate cookie dough is chilled or else it will be even more messy.
5. Bake the cookies for 11-12 minutes, not exceeding 13 minutes. The cookies will look very soft, puffy, and almost undone. Allow the cookies to cool on the cookie sheet and they will continue to “bake” and set up. As they cool, the cookies will firm up. Cookies remain fresh (and soft) for up to 10 days in an airtight container.

Reese’s Giant Cupcake: Chocolate Ganache Filled Cupcake, topped with Peanut Butter Frosting, Reese’s Peanut butter Pieces and more Chocolate Ganache

(Source: Flickr / hungrygirl)

Brownies & Peanut Butter Ice Cream

Crispy Chocolate Peanut Butter French Toast

4 slices thick bread
2 tablespoons butter
3 whole eggs
1/4 cup milk
1 teaspoon vanilla extract
1/2 tablespoon cinnamon
pinch of salt
1/4 cup sugar
1 cup corn flake crumbs
1/4 cup peanut butter, melted
2 tablespoons chocolate chips, melted

In a large bowl, mix eggs, milk, cinnamon, salt and vanilla. On a plate, add corn flake crumbs and sugar, and mix well.

Preheat a large skillet on medium-low heat. Add bread to egg mixture and let soak on each side for about 60 seconds. Remove from egg mixture and thoroughly dredge through corn flake crumbs. Add 1 tablespoon butter to skillet and add bread. Fry until golden brown on each side, about 2-3 minutes each. Repeat with additional bread, using remaining tablespoon of butter for the next 2 pieces.

Top french toast with melted peanut butter and chocolate. Devour!

(via prettygirlfood)

Reese’s Peanut Butter & Chocolate Cheesecake — (via prettygirlfood)

Peanut Butter Chocolate Cake

1 box (18.25 ounces) devil’s food cake mix
3 eggs
1 cup buttermilk (we used powdered buttermilk, I swear by the stuff)
1/2 cup vegetable oil
2 cups chopped chocolate-covered peanut butter cups (about 8 ounces), plus more to garnish (WAY more to garnish)
8 ounces dark chocolate, chopped
1 cup heavy cream
1/2 cup creamy peanut butter

Heat oven to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line with waxed paper; coat paper.

In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high; beat for 2 minutes, scraping down side of the bowl after 1 minute. Fold in 2 cups of the chopped peanut butter cups.  Or if you’re me, you make Kelley beat it by hand.

Divide batter between prepared pans. Bake at 350 degrees F for about 34 minutes, or until a toothpick inserted in the center comes out clean. Let layers cool on a wire rack for 15 minutes. Turn out cakes onto wire racks and cool completely.

Place chopped dark chocolate in a medium-size bowl. Bring cream just to a boil and pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth. Again if you’re me, you forget about the heavy cream and let it boil over.

Trim top of cake layers flat with a serrated knife. Put 1 cake layer on cooling rack and place on a baking sheet. Pour 1 cup frosting on top; spread evenly with a spatula. Top with remaining cake layer. Pour remaining frosting over the top, allowing it to spill over the sides. Smooth top and sides with spatula. Refrigerate 1 hour to set. Transfer cake to serving plate and garnish with chopped candy, if desired.

Peanut Butter Brownie