Category: Light Shine University

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Chocolate Peanut Butter Cookies

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I found this luscious little recipe lonnnng ago, when my kiddos were small. Everyone who ever popped one in their mouth would say, “Ooooh,  chocolate AND peanut butter. Where’s the milk?”

It was definitely a family favorite.

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Then, we moved…like 50 times. Ok, maybe it just felt like it. ANYway, in all the hustle and bustle of packing and unpacking, and the kids growing up and having their own kids (what?!!), somewhere, somehow we lost the recipe. And no, I did not have it memorized. That would have been smart.

Gone. Gone. Gone. Oh, the tears we wept.

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Then one magical day, as I was sorting through an old recipe file that belonged to my mom, what should fall innocently out, onto my lap? My long, lost Chocolate Peanut Butter Cookie recipe!! WA-dang-HOOOO!!!

I still have no idea how it even got in there in the first place, but who cares? Can you hear me singing, “Re-u-ni-ted and it feeels so gooooood,” ?

Well, I am.

And it does.

Now, my friends, you are free to sing and dance and frolic merrily, while you eat these amazing things. But, the catch is–you have to make them yourself.

I’m eatin’ mine.

Don’t forget the milk.

 

 

Chocolate Peanut Butter Cookies

3/4 cup butter

1 cup peanut butter

3/4 cup sugar

1/4 cup brown sugar

1/2 cup cocoa powder

1 large egg

2 tsp vanila extract

1/2 tsp baking soda

1-1/4 cups flour

Heat oven to 375 degrees
In a large bowl beat butter and peanut butter until creamy.
Add sugars, cocoa, egg, vanilla, and baking soda; beat until fluffy.
Slowly add flour and mix on low speed just until flour is blended.
Roll into 1 inch balls and roll in sugar.
Place on ungreased cookie sheet about 1-1/2 inches apart.
Flatten with a glass.
Bake for 8 minutes.
Remove from oven and cool for one minute before removing to a wire rack.

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5.0 from 2 reviews
Chocolate Peanut Butter Cookies
 
Print
¾ cup butter 1 cup peanut butter ¾ cup sugar ¼ cup brown sugar ½ cup cocoa powder 1 large egg 2 tsp vanila extract ½ tsp baking soda 1-1/4 cups flour
Ingredients
  • ¾ cup butter
  • 1 cup peanut butter
  • ¾ cup sugar
  • ¼ cup brown sugar
  • ½ cup cocoa powder
  • 1 large egg
  • 2 tsp vanila extract
  • ½ tsp baking soda
  • 1-1/4 cups flour
Instructions
  1. Heat oven to 375 degrees
  2. In a large bowl beat butter and peanut butter until creamy.
  3. Add sugars, cocoa, egg, vanilla, and baking soda; beat until fluffy.
  4. Slowly add flour and mix on low speed just until flour is blended.
  5. Roll into 1 inch balls and roll in sugar.
  6. Place on ungreased cookie sheet about 1-1/2 inches apart.
  7. Flatten with a glass.
  8. Bake for 8 minutes.
  9. Remove from oven and cool for one minute before removing to a wire rack.
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The Santa Mug Tradition

We’ve never had a tradition like some people do–where the whole family has hot cocoa on Christmas Eve from a sweet little Santa mug. Never really thought about it, in fact.

Until I saw this funny little fellow while I was out shopping. He sort of, ummm, slipped into my cart.

Couldn’t be helped. Perhaps he just knew.

We’ve a tradition to start.

 

 

“Hot Cocoa Mood”

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One Chocolate Cupcake

100 Happy Days #23

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One cute little chocolate cupcake with green sprinkles that look like grass…sort of–makes me very happy.

Especially–

don’t tell anyone–

for

breakfast.

Fear not. I’ll eat an apple for lunch.

Heh, heh.

 

 

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Mrs. Fields Chocolate Chip Cookie Copy Cat

with a twist.

What twist, you say? These lovely creatures certainly look like the real thing–do they not?

Heh, heh…well, my friends, it just so happens that the ooey, gooey, chocolaty goodness that you see here is made with…

whole wheat flour.

Now you may not think that”s any big deal, but to the tons of people who firmly believe that switching out white flour for 100% whole wheat would give them no earthly reason to live–I say–TAKE HEART!!

Pretty sure this cookie would fool the old girl herself. In fact, we fed them to the whole family today and nobody even knew there was any change in the recipe…AT all.

I mean, honestly–it probably has something to do with alllll that chocolate–for Pete’s sake.

Tastes kinda like a Symphony bar…with cookie wrapped around it.

As. It. Should.

 

 

Ingredients:

2 1/2 cups all-purpose flour (I used 100% whole wheat)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup brown sugar (firmly packed)
1/2 cup white sugar
1 cup cold salted butter, cut into cubes
2 large eggs
2 teaspoons pure vanilla extract
2 cups (12 oz.) semisweet chocolate chips (I used milk chocolate chips)

Directions:

Preheat oven to 300° F.
In a medium bowl combine flour, baking soda, and salt. Mix well with a wire whisk.
In a large bowl, with an electric mixer blend the sugars at medium speed.
Add the cold butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract and mix at low speed just until blended. Do not over mix.
Add the flour mix and chocolate chips and blend at a low speed just until mixed. Do not over mix. Refrigerate dough for about 1/2 hour.
Drop by rounded tablespoons onto a parchment lined cookie sheet, two inches apart.
Bake 20-22 minutes until golden. Transfer cookies–still on parchment–immediately to a cool surface, so they won’t continue cooking.
Makes 30-36 cookies, depending on the size of your scoops.

Note: The cold butter, the chilled dough, the low oven temperature and the parchment lined cookie sheet are absolutely key in this recipe. If you want it to be right and glorious, don’t change what already works. :}

5.0 from 1 reviews
:: Mrs. Fields Chocolate Chip Cookies ::
 
Print
Ingredients
  • 2½ cups all-purpose flour (I used 100% whole wheat)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup brown sugar (firmly packed)
  • ½ cup white sugar
  • 1 cup cold salted butter, cut into cubes
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups (12 oz.) semisweet chocolate chips (I used milk chocolate chips)
Instructions
  1. Preheat oven to 300° F.
  2. In a medium bowl combine flour, baking soda, and salt. Mix well with a wire whisk.
  3. In a large bowl, with an electric mixer blend the sugars at medium speed.
  4. Add the cold butter and mix to form a grainy paste, scraping down the sides of the bowl.
  5. Add eggs and vanilla extract and mix at low speed just until blended. Do not over mix.
  6. Add the flour mix and chocolate chips and blend at a low speed just until mixed.
  7. Refrigerate dough for about ½ hour.
  8. Drop by rounded tablespoons onto a parchment lined cookie sheet, two inches apart.
  9. Bake 20-22 minutes until golden.
  10. Transfer cookies--still on parchment--immediately to a cool surface, so they won't continue cooking.
  11. Makes 30-36 cookies, depending on the size of your scoops.
Notes
The cold butter, the chilled dough, the low oven temperature and the parchment lined cookie sheet are absolutely key in this recipe. If you want it to be right and glorious, don't change what already works. :}

 

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Chocolate Banana Freeze

We’ve been trying to eat more fruits and veggies around here instead of all the sugar that’s been kicking around these days–and it’s actually been fun. Don’t get me wrong, I can eat a Symphony bar with my lips glued shut, but right now, I’m trying not to.

So when this little recipe popped up on Pinterest, it would have taken a Mack truck to keep me from making it. Simple. Chocolaty. Frozen.

Save me.

No don’t.

Here’s how it goes…

Freeze 2 or 3 peeled bananas in a ziploc bag. Once they are frozen, cut them into pieces and whirl in the blender with 2 Tablespoons of cocoa. Work quickly and pour the mixture into a chilled bowl. This is a fabulous–no sugar added–fruity, frosty treat that is best eaten very cold.

In the time it took me to run for the camera, it was more thawed out than I wanted it to be. So I took one last taste and popped it back in the freezer, where it will stay until…

tomorrow…

for

breakfast.

Go fruit!

Heh.

 

 

“C-h-o-c-o-l-a-t-e”