Who doesn’t love the combo of peanut butter and chocolate?
(If you don’t, don’t tell me – I don’t know if we can still be friends.)
These oooey, gooey, rich chocolate peanut butter cup cookies are the perfect way to get your chocolate peanut butter fix. I love them so much, I’ve made them twice already!
(And nobody needs to know how often I sneak one of these cookies when no one’s looking, with a nice big glass of cold milk. Such a guilty pleasure!)
I highly recommend eating them warmed, with a scoop of ice cream on the side. I’m a bad influence like that.
Gooey Chocolate Peanut Butter Cup Cookies, from SugarHero!
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 lb semi-sweet chocolate, coarsely chopped
- 1/3 cup (3 oz) creamy peanut butter
- 2 oz unsalted butter
- 1 3/4 cup packed brown sugar
- 4 large eggs, at room temperature
- 1 tbsp vanilla extract
- 2 cups mini peanut butter cups
- In a small bowl, whisk together the flour, baking powder, and salt, and set aside.
- Combine the chopped chocolate, peanut butter, and butter in a microwave-safe bowl, and microwave in 30-second increments until completely melted and smooth. Stir every 30 seconds to prevent overheating. Let the mixture cool to lukewarm.
- Place the sugar and eggs in the bowl of a large stand mixer, and beat with a whisk attachment until thick and foamy, about 5 minutes. Add the chocolate mixture and the vanilla, and mix them in until they’re incorporated. Scrape down the bottom and sides of the bowl, as the chocolate has a tendency to sink to the bottom.
- Stir in the flour mixture, and when that’s incorporated, add the miniature peanut butter cups, reserving about 1/4 cup of them. Press a layer of cling wrap on top of the batter and refrigerate it until it’s firm enough to scoop, at least 1 hour. (The batter can be refrigerated for several days, but it will need to sit at room temperature to become workable if it has been chilled for an extended period.)
- Preheat the oven to 350°F and line baking sheets with parchment paper. Use a large 1/4-cup scoop to scoop large portions onto the baking sheets. Cut the remaining peanut butter cups in half, and press a few of them on top of each cookie. Bake the cookies until they look dry and crackly on the top, but the center is still very jiggly and soft when pressed, about 9-12 minutes. Cool the cookies on the baking sheet—if you try to move them too soon, they’ll fall apart. Once cool, store the cookies in an airtight container at room temperature for 3-4 days For the best taste and texture, microwave them for a few seconds before serving, so the centers get warm and gooey.
I’m not sure where this recipe originally came from, nor do I know who this “Susan” is, however this recipe has been in my family for years, showing up at gatherings every now and then.
The cookies are very delicious on their own. But we all know that chocolate makes everything better, and this is absolutely true for these cookies!
However, chocolate or no chocolate, these cookies are crazy easy to make. Even better, being “refrigerator” cookies, they’re super easy to make the dough ahead, and then you can easily bake a few whenever you need a cookie fix!
(P.S. Don’t be lazy like me. If you actually sift your powdered sugar before mixing it into the ganache, your cookies will turn out looking a lot better than mine did! )
Susan’s Vanilla Refrigerator Cookies
- 1 1/2 cups sifted all-purpose flour
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/2 cup soft shortening
- 1 cup granulated sugar
- 1 egg, unbeaten
- 2 to 3 tsp. vanilla extract
- 1/2 cup nuts (optional)
- 1 batch chocolate ganache (optional)
- Sift flour, soda, salt. Mix shortening with sugar, egg, and vanilla until very light and fluffy. Gradually mix in flour mixture and nuts.
- Turn dough onto large piece of waxed paper. Shape into roll 1 1/2″ diameter, then wrap. Refrigerate several hours, overnight, or several weeks if desired.
- Start heating oven to 375°F. With sharp thin knife dipped into hot water, then wiped dry, slice roll 1/8″ to 1/4″ thick (slice off only what you need, return rest of roll to refrigerator to bake later).
- Place on ungreased cookie sheet. Bake 10 min or until done. Cool completely.
- If desired, make a batch of chocolate ganache and, using a butter knife or spatula, spread each cookie with ganache. Let cool completely, until ganache has hardened.
- Store in a tightly covered container. Makes 5 dozen.
All year, Son and I have been on a huge pistachio kick. So since Son generally isn’t much of a cookie person, I thought I’d make something for The Great Food Blogger Cookie Swap that I knew he’d enjoy. I had bookmarked these pistachio cookies from PureWow earlier this year, with the thought that they’d be great for the cookie swap.
Before I made these, I had been expecting a pistachio-flavored cookie. What I actually got was more of a sugar cookie, studded with pistachios. Also still very delicious! If you want a subtle pistachio taste, these are great. But if anyone has a recipe for pistachio cookies that are more pistachio-heavy, I’d love if you shared!
Pistachio Cookies, from PureWow
- 1/2 cup shelled pistachios, toasted
- 1 stick unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 egg
- 1 1/2 tsp pure vanilla extract
- 1 cup all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp baking soda
- Turbinado sugar, for garnish
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a food processor, pulse the toasted pistachios until they are finely chopped. (Some will be flour-like in consistency, but there will still be some pea-sized pieces.)
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until the mixture is light and fluffy, 4 to 5 minutes. Add the egg and vanilla extract and beat until combined.
- Add the ground pistachios, flour, salt and baking soda. Mix until the ingredients are fully incorporated, 1 to 2 minutes.
- Scoop rounded tablespoons of cookie dough onto the prepared baking sheets. Press the dough lightly with your hands to flatten, then garnish each cookie with 1 teaspoon turbinado sugar.
- Bake until the cookies are golden on the edges, 7 to 9 minutes. Transfer the cookies to a wire rack to cool. The cookies will keep in an airtight container at room temperature for up to a week.
Shumai, har gao, char siu, xiao long bao. It wasn’t always the case, but these days dim sum (and dumplings in general) are among my favorite comfort foods. (Seriously, is there anything better than a steamer full of xiao long bao – soup dumplings – on a cold rainy day, or the soft warmth of a char siu bao?)
Also among my list of foods that make me happy, pretty much anything that Jen Yu ever posts on her blog.
She posted these Chinese Beef Curry Pastries to Fridgg two years ago, and I knew I had to make them.
… which I did, a year later.
… and now I’m finally getting around to blogging about them, another year later.
I’m timely like that.
These do take a bit of time to make, what with the pastry dough and wrapping the dumplings, so this recipe would make a great weekend project.
Even better, get the ingredients for several batches (or different types of dumplings), invite a bunch of friends over, and have a dumpling party! (Also known as the best, and tastiest, way to get all your friends to do all the work.) Woohoo!
But whatever you do, don’t be like me and take forever to get around to making these. They’re wonderful, and delicious, and totally worth the time it takes to make them!
Chinese Beef Curry Pastries, from Use Real Butter
- 1 batch pastry dough
- 1-2 tbsp vegetable oil
- 1 onion, diced
- 4 tbsp curry powder
- 1 lb ground beef
- 4 tbsp shoyu (soy sauce)
- 2 tsp salt (to taste)
- 1 egg yolk
- 3 cups (15 oz) all-purpose flour
- 3/4 tsp salt
- 9 oz butter, chilled and cut into cubes
- 8-10 tbsp water
- To make the pastry dough, mix the flour and salt together in a large bowl and cut the chilled cubes of butter into the flour until it resembles pea-shaped pebbles. Add water to the dough, one tablespoon at a time, tossing it with a fork to incorporate until it just begins to stick together when you pinch the dough between your fingers. Form the dough into a ball, wrap in plastic, and chill it for an hour in the refrigerator.
- Heat the vegetable oil in a large frying pan and sauté the onions and a tablespoon of the curry powder in the oil until the onions begin to sweat. Add the beef, shoyu, and remaining curry powder. Cook until the beef browns. Stir in salt, to taste.
- Preheat the oven to 450°F. Line a couple of baking sheets with parchment paper.
- When the dough is fully chilled, set it on a floured workspace and roll the dough out to 1/8-inch thickness. Cut out 3-inch circles with a biscuit or cookie cutter. Combine the scraps, roll it out, and cut more circles until you are out of dough.
- Place 1-2 tablespoons of beef filling on each circle of dough and fold the dough over (in half) to form a semi-circle. Pinch the edges together to seal the pastry (feel free to use fancy dumpling sealing techniques, if you know them). Set the pastries on the parchment-lined baking sheets. Beat the egg yolk and brush it over each pastry.
- Bake for 12-15 minutes until the pastry turns golden brown. Serve hot. Makes 2-3 dozen (depending on how many circles you got from the pastry dough).
Garlicky Oven-Roasted Chicken
Is there anything better in this world than shatteringly crispy, crunchy chicken skin?
I think not.
Except, perhaps, when it comes attached to an incredibly moist, flavorful chicken thigh… and the entire package is insanely easy to make.
Son‘s been craving Vietnamese food lately, but we’ve been spending a ton of time working, so I haven’t had much time to cook lately. Luckily for me, Andrea Nguyen’s wonderful cookbook, Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors, came to the rescue. I needed a meal that would be quick, delicious, Asian enough to satisfy Son, and hopefully something that would make enough that I wouldn’t have to cook much the rest of the week. This recipe fit the bill perfectly – so well, in fact, that I’ll be making it again this weekend.
Just look at that crispy skin!
- 4 large cloves of garlic, finely minced
- 1 1/2 tsp sugar
- 1/4 tsp salt
- 3 1/2 tbsp Maggi sauce, or shoyu
- 2 1/2 tbsp canola oil
- 4 lbs chicken thighs, bone-in (about 10 thighs)
- In a bowl large enough to hold the chicken, mix all ingredients except the chicken well, then add the chicken pieces and massage the marinade into them. When possible, peel back the skin to get some marinade between the flesh and the skin as well. Cover and marinate in the refrigerator for at least 2 hrs, or up to 24 hours (recommended).
- Half an hour before cooking the chicken, remove the chicken from the refrigerator. Line a baking sheet with foil and put the chicken pieces on the sheet, skin-side down. Position a rack in the middle of the oven and preheat to 400°F.
- Put the chicken in the oven. After about 15 minutes, when you hear sizzling, use a pair of tongs to carefully flip each piece of chicken. Continue to roast for another 25-45 minutes, or until the skin is browned and crispy, and the juices run clear.