Just in case you hadn’t noticed I am a pretty big fan of peanut butter. I apologize to anyone out there with a peanut allergy…I can’t imagine how rough it must be to live without it (or to try to avoid it). I will say the awesome thing about cooking for yourself is that you have the luxury of ignoring the world ‘peanut’ wherever I use it and replacing it with ‘almond,’ ‘cashew,’ or ‘sunflower.’ All excellent PB substitutes.
Anyways, since I love peanut butter and I love chocolate, I know that they are totally a match made in heaven. I am obsessed with Reece’s. They were totally that candy that I would trade anything in my halloween candy stash for. Today I decided I really wanted one, but I didn’t want to leave my apartment/spend money to get it, and I knew I had been neglecting my poor little blog, so I decided to hit the kitchen and make my own!
I tried really hard to come up with a good way to thicken up the filling with what I had on hand, so they would be closer texturally to a Reece’s, but never really got there. That was totally fine though because they turned out delicious! I also sprinkled some cinnamon and salt on top, because it sounded like a good idea. And guess what?…
It totally was. Mmmmmmm.
So if you are okay with having a peanut butter cup that has a slightly less pronounced line between chocolate and peanut butter, I highly recommend making these. If you are a purist, I would recommend searching elsewhere. But really…just humor me and do the cinnamon and salt thing. You won’t regret it….at least I don’t think you will…
Salted Cinnamon Peanut Butter Cups
*Makes about 12 pieces
- 3 tablespoons (I used chunky) peanut butter
- 1 tablespoon powdered sugar
- 2 tablespoons brown sugar
- 1/2 cup crushed cereal (golden grahams) or graham crackers or cookies
- 1 teaspoon honey
- 1 teaspoon oil
- 1/2 cup semi-sweet chocolate chips
- Crush your cereal/graham crackers/cookies until fine using either a food processor or by putting them in a plastic bag and using a can.
- In a small bowl mix together peanut butter, sugars, crushed cereal, honey and oil until well combined.
- In a separate bowl microwave chocolate chips in 15-second intervals until smooth and melty.
- Make tablespoon size drops of chocolate on a piece of foil or parchment paper. Scoop a slightly smaller amount of peanut butter mixture on top or each drop. Cover the peanut butter with another scoop of melted chocolate; spread to cover and seal in the peanut butter.
- While still melty, sprinkle on cinnamon and salt, to your liking.
- Place in the freezer for 10-15 min to allow candies to solidify.
Today is one of those days.
One of those wait all day for the electrician to show up kinds of days…
One of those boyfriend and cats need to nap kind of days…
One of those can’t focus on applying for jobs because I had a really great interview for a job I really want this week kind of days…
So, what is my remedy?
Baking cookies, of course!
I have accumulated a lot of recipes in google reader over the last…couple of years? So that is generally my go-to place for any kind of recipe. After parsing through that list of bookmarks and not finding anything that I (a) was really inspired by or (b) had all the ingredients for, I decided to check out my new love–Pinterest.
I had pinned this recipe from food + words and decided it would be a good starting point for my first adventure in making my own recipe.
I have been reading the book Ratio, by Michael Ruhlman and used his cookie dough ratio (1 part sugar; 2 parts fat; 3 parts flour) as my starting off point for this recipe. After tweaking it as I went I came up with this recipe!
Chocolate Peanut Butter Cookies
Inspired by Salted Chocolate Peanut Butter Cookies by Jaclyn at Food + Words and the “Cookie Dough” Ratio featured in Ratio by Michael Ruhlman
Makes about 15 cookies
- 1/2 cup chocolate peanut butter*
- 1/2 cup (1 stick) butter, softened
- 3/4 cup brown sugar
- 1/2 tsp. vanilla
- 1 egg
- 1 tsp. baking powder
- 1 Tbsp. unsweetened cocoa powder
- 1/2 tsp. salt
- 1 1/2 cups flour
- 1 Tbsp. milk
- Preheat oven to 350 degrees.
- Cream brown sugar and butter in a medium size bowl. Add chocolate peanut butter, mix until well incorporated. Add egg and vanilla to mix and combine.
- In a separate bowl whisk together (or sift) flour, unsweetened cocoa powder, baking powder and salt.
- Add dry mix to wet in small increments. Use tablespoon of milk with last bit of flour mixture if necessary to combine.
- Use ice cream scoop to scoop cookie dough onto a baking sheet. Press down with fork.
- Bake for 10-12 minutes. Remove from oven and let cool 10-15 minutes.
*Chocolate Peanut Butter
Adapted from the same recipe on Food + Words
- 1/2 cup chunky peanut butter
- 1 heaping Tbsp. unsweetened cocoa powder
- 1 Tbsp. powdered sugar
- pinch of salt
- 1 tsp. canola oil
Combine all ingredients in bowl. Mix well. You can use a food processor if you have one. I don’t in this apartment so I just hand-mixed and it turned out great! 🙂
These cookies are delicious! The peanut butter and chocolate are both relatively faint, neither are overpowering. If you really want to taste one or the other (or both!) I would recommend adding either peanut butter chips or chocolate chips. Otherwise, they do not flatten out at all, are dense, and almost moist. I am a fan of voluminous cookies and these definitely are! Hope you enjoy!
Oh hi, friends!
As you can see, I am back to being a pretty bad blogger…or a pretty good real person (let’s go with the second option…). Either way I am posting now, so what else can I do? Also, I am posting something pretty freaking delicious, so this should make up for any hatred you were harboring toward me for taking so long to post again.
Let’s cut to the chase…
I have realllllyy been wanting THIS peanut butter banana bread from one of my favorite bloggers, Joy the Baker. But, alas, we do not have her fancy-shmancy ingredients like flaxseed meal, all spice, dry roasted peanuts…
(okay, you can stop judging me now)
So instead I retreated to the google machine to seek out a more “back to basics” type of recipe and wound up with a base recipe that I could work with! Here ’tis!
Bare Minimum Ingredient Peanut Butter Banana Bread Bars
adapted from Banana Peanut Butter Bread by Corwynn Darkholme on All Recipes
- 1/2 cup butter, softened
- 1 cup white sugar
- 2 eggs
- 1/2 cup chunky peanut butter
- 2 bananas
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium size square brownie pan.
- Mash bananas in a small bowl.
- In a large mixing bowl, cream together butter and sugar. Beat eggs and add to sugar and butter mix. Stir in peanut butter, bananas, flour and baking powder until blended. Pour into prepared pan.
- Drizzle honey over the top. Use a fork to swirl into batter.
- Bake at 325 degrees F (165 degrees C) for 45-50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Remove and let cool for approximately 15 minutes.
Voila! These babies are not only a tasty way to use up some over-ripe bananas, they are also budget friendly (come on, even I had all these items on hand!), and go a long way. Tom, Steph and I have been munching on these for the last couple of days and we still have nearly half a batch! Also, according to the recipe a serving is only about 270 calories, and if you do them brownie style the yield is closer to 30 servings–aka only 135 calories per serving, and a lot yummier than those 100-calorie packs!