Peanut Butter and Jelly Cookies

When I decided to try out a recipe for a peanut butter and jelly cookie, I didn't want to take any old peanut butter cookie and drop some jam in the middle. I wanted something a little more unique and subtle. I found what I was looking for with Giada. These are chocolate peanut butter cookies with a dollop of (homemade) raspberry jam in the center. In a word, irresistible.

The only downside is that they didn't store as well as some cookies; although I'm a known critic of "old" food (more than 2 days is too old for me!), I thought they lost some of their luster on day 2. Not that you'll have any left at that point, but I wouldn't recommend making a double batch in hopes of passing them out to the kids all week long. Make, eat, and enjoy them while they're warm.

Almond Butter Cookies

I'd like to introduce our very first gluten-free cookie. These lil babies don't have a smidge of anything resembling flour--no gluten free flour, no rice flour, no sorghum or buckwheat flour. And yet they're still a cookie. Or maybe a better name for them would be "almond butter chews." They're really really chewy. But I like that in a cookie.

Peanut Butter Cookies

I realized yesterday that we have several different types of peanut butter desserts...but no plain ole' fashioned peanut butter cookies. Looking at these makes me wonder what started their "criss-cross" pattern.

 From the little research I've done, there are a variety of reasons: some say it's to keep them thin and therefore slightly crunchy; others say the criss-cross is based in Christian symbols; still others say it's purely decorational and the trademark of the peanut butter cookie. Whatever the reason, peanut butter cookies just wouldn't be the same without the cross pattern.

Oatmeal Peanut Butter Cookie Sandwiches

I've been on a hunt for a non "traditional" cookie, something a little different than your typical chocolate chip, or oatmeal, or plain peanut butter, but also something that wouldn't take me hours to make. And I think I've found it. All the reviews for this recipe claim the cookies (with a peanut butter filling- we made ours a chocolate filling) taste exactly like the Girl Scout cookie. Having never had the GS oatmeal-peanut butter cookie, I can't really say if they're right. But either way, they're really good and very sweet!

Chocolate Confetti

This post is written by Brad, Caroline's husband. I am guest posting to add a fabulous chocolate treat because Caroline likes to pretend that she doesn't know how to make it, even though it is about the easiest thing on earth to make.

Peanut-butter Finger Bars

As a child, whenever I wanted to get on my dad's "good" side, I made him these. I found that sweetening my father's mood with his favorite dessert always increased my persuasive powers. Granted, it may have contributed to those extra pounds he found himself needing to work off 10 years later, but I had a grand time whipping up a batch just in time for his arrival home from work. My family grew up calling these Peanut-butter Finger bars, but my brother-in-law dubbed then"PBFBs" (pronounced "peebeefeebees"). My husband calls them peanut-butter oatie deliciousness.

These bar cookies have an oat-peanut-butter cookie crust with a chocolate-peanut butter frosting. I prefer them fresh out of the oven, just after the frosting has started to melt. They're super easy and tasty; I often make them when I need to bring a treat to an event, but am short on time or creative ideas. If you like peanut butter, and you like chocolate, (and really, how can you not, after the Milk Chocolate Chunk and Peanut Butter Brownies) these are sure to hit the spot.

Peanut-Butter Finger Bars (aka "PBFBs")
by the Hill Family

Cookie:
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/3 cup peanut butter
1/2 teaspoon vanilla
1/2 teaspoon soda
1/4 teaspoon salt
1 cup flour
1 cup quick oats

1. Preheat oven to 350° F.
   
2. In a large bowl, Cream together butter, sugars, egg, peanut butter and vanilla.
   
3. In a separate bowl, mix dry ingredients. Add to the wet ingredients and mix until blended.
4. Pat dough into a greased 9 x 13 pan. Bake 22 minutes, or until golden brown.
   

Topping:
1/2 cup chocolate chips
1/2 cup powdered sugar
1/4 cup peanut butter
3-4 teaspoons milk

1. Sprinkle chocolate chips over HOT crust (it's very important for the crust to be hot!) Let chips melt slightly.
2. Meanwhile, mix powdered sugar, peanut butter and milk. Add more milk for a thinner frosting or less for a thicker frosting.
   
3. Pour the frosting over the melting chocolate chips (you may want to spread the chocolate chips out before adding the frosting; it will make it more even). With a spatula, spread frosting over entire pan, mixing the chocolate and frosting together.
   
4. Let cool slightly and serve.

Milk Chocolate Chunk and Peanut Butter Brownies

I know, we've already done a peanut butter-chocolate recipe on here a while ago. But the thing is, I really like peanut butter. And chocolate. And brownies. And I especially like them together. And considering that anything from The Essential Baker is fantastic, I knew I had to try this recipe when I found it. I wasn't disappointed.



Milk Chocolate Chunk and Peanut Butter Brownies
from The Essential Baker

6 tablespoons butter, softened
1/2 cup natural-style (old fashioned) chunky peanut butter*
1 1/4 cup firmly packed light brown sugar
2 teaspoons vanilla
2 extra large eggs (or 3 large)
3/4 cup white flour
1 teaspoon baking powder
1/4 teaspoon salt
5 oz milk chocolate (or half semi-sweet/half milk), chopped into small chunks

1. Place the butter in the bowl and beat butter on medium speed until it's fluffy, about 2 minutes.
2. Add the peanut butter, and cream together well. Add the sugar and cream until smooth.
   
3. Add the eggs, one at a time, beating until blended. Add vanilla and blend completely.
   
4. Combine dry ingredients in a separate bowl. Add to butter mixture in two stages and stir thoroughly.
5. Add the chocolate chunks and stir.
   
6. Pour into greased (with butter) 8 x 8 pan. Bake at 350° about 35 minutes, until a cake tester inserted in the center comes out slightly moist.
   
7. Let cool and serve.

*As I didn't feel like going to the store tonight, I used regular peanut butter. However, it may make your brownies a bit saltier and greasier (I've tried it both ways). I suggest using the old fashioned style.

-Kelly (including photos)

Milk Chocolate Chunk-Peanut Butter Cookies

This recipe is from one of the all time best baking cookbooks, The Essential Baker. Every single recipe I've tried has been fantastic. The only catch is this- you actually need to follow the instructions specifically how they're written. If you don't, your cookies will turn out flat (like mine did this time. Yes, it's true, occasionally I cut corners), or too tall, or somehow not quite right.

Milk Chocolate Chunk-Peanut Butter Cookies
from The Essential Baker
Pictures by Caroline

12 tablespoons unsalted butter, softened
1 cup natural-style (old fashioned) chunky peanut butter, at room temperature
1 cup firmly packed light brown sugar
3/4 cup sugar
2 extra large eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
6 oz milk chocolate, cut into small chunks

1. Preheat oven to 350 degrees.
2. In a large bowl, mix the butter and the sugars and cream well. Add the peanut butter.
3. Use a fork to lightly beat the egg and vanilla in a small bowl. Add to the peanut butter mixture and mix well.
4. Sift the dry ingredients together. Add the dry ingredients in 4 stages, blending well after each addition.
5. Add the chocolate chunks and stir.
6. Refrigerate for about 30 minutes.
7. Bake for about 12 mintues or until cookies are set and light golden.