Peanut Butter Chocolate Thumbprint Cookies

Another weekend, another peanut butter and chocolate craving. This time, I’m going to try thumbprint cookies.

Now, the nice lady from whom I got the recipe made these teeny, tiny divots and used only the barest amount of filling per cookie. Not me. The first thing I did when making them was double the filling recipe. Even though my cookies crack a little more from the deeper indention, it is worth it to have the extra filling.

I’m out of corn syrup so I did a one for one substitution with cane syrup. Had I wanted a slightly more neutral flavor, I could have used agave nectar instead.

Peanut Butter Chocolate Thumbprint Cookies

Peanut Butter Cookies:
1 ½ cup all purpose flour
3/4 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup (1 stick) unsalted butter, softened
½ cup firmly packed brown sugar
½ cup granulated sugar
½ cup crunchy peanut butter
1 large egg
1 teaspoon praline pecan liquor (or vanilla)

Chocolate Filling:
4 ounces semi-sweet chocolate baking bars
4 tablespoons unsalted butter, softened
1 ½ teaspoons cane syrup (or corn syrup)

Preheat oven to 350 degrees.

Stir together flour, baking soda, baking powder and salt. Set aside.

In a mixing bowl, beat butter with the sugars until light and fluffy. Add in the peanut butter, egg and liquor (or vanilla), mixing well after each addition. Gradually add in the flour mixture and mix until combined.

Pinch off pieces of dough and roll into 1 inch balls. Place at least 1 inch apart on two ungreased baking sheets.

Bake for 10 minutes. Use a pestle or the back of a spoon to make indentions in each of the cookies. Switch and rotate pans when returning to the oven. Bake for 6 minutes more. When you remove from the oven, you may need to remake the indentions. Transfer the cookies to a wire rack to cool completely.

Melt together over a water bath the chocolate, butter, and syrup. Stir until the chocolate is completely melted and the mixture is smooth. Remove from the heat and let cool slightly.

Use a spoon to fill each indention with the chocolate. Let the chocolate filling cool and harden completely – you can put the cookies in the fridge to speed that process up.

Store in an airtight container.

 

Chocolate Chip Oatmeal Cookies

I wanted some cookies but I couldn’t decided between oatmeal cookies and chocolate chip. So, I made the best of both worlds with these chocolate chip oatmeal cookies.

Chop the pecans pretty fine, so you get nuts in every bite.

Don’t be like me and grab the 1/3 cup measure when measuring the oatmeal – I thought I had put my hand on the 1/4 cup so I ended up with 2/3rds cups more oats than planned. The cookies were still delicious, they just were more oatie than planned (and Michelle seems to like them better that way). On second thought, maybe be like me.

Chocolate Chip Oatmeal Cookies

1 3/4 cup all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup brown sugar, packed
1/2 cup granulated sugar
1 1/2 sticks butter, softened
2 large eggs
2 tablespoons milk
2 teaspoons vanilla extract
1 – 10 ounce package bittersweet chocolate morsels
2 cups rolled oats
1 cup finely chopped toasted pecans

Pre-heat oven to 350° degrees F

Place flour, baking soda and salt in a small bowl. Whisk to combine.

In a large mixing bowl beat together the brown sugar, granulated sugar and butter until light and creamy. Beat in eggs, milk and vanilla extract.

Slowly beat in the flour. Then add oats, bittersweet morsels and nuts and mix well.

Drop by rounded tablespoons onto ungreased baking sheets. Bake for 13 minutes for chewy cookies and 15 minutes for crispy cookies.

Allow cookies to cool 1 minute on the baking sheet before transferring to wire racks to cool completely. Store in an airtight container.

 

Cinnamon Chocolate Pepper Cookies

I’m still in a holiday baking mood, so I made these spicy chocolate rounds that are almost like eating a cup of Mexican hot chocolate in cookie form. I dusted some with cinnamon sugar and others with red and green sanding sugar. They’ve got a sneaky little bite to them from the black and cayenne peppers, so make sure you have a tall glass of milk handy when eating.

Instead of vanilla, I added some Rum Chata. The mixture of rum, cream and spices gave the cookies a delicious twist.

Cinnamon Chocolate Pepper Cookies

1 1/3 cup all purpose flour
3/4 cup Dutch processed cocoa
1 tablespoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon Rum Chata (or Mexican vanilla)
cinnamon sugar and sanding sugar

Whisk together the flour, cocoa, cinnamon, salt and peppers. Set aside.

In a mixing bowl, cream the butter and sugar. Add the egg and mix well. Add the Rum Chata (or vanilla) and then slowly add the dry ingredients. Mix just until combined.

Divide the dough in half and form into six inch logs. Wrap in plastic wrap and place in the refrigerator to firm for at least 2 hours.

Preheat oven to 375 degrees F.

In a shallow plate, place cinnamon sugar or sanding sugar.

Working with one roll at a time, either cut rounds off the roll of chilled dough or roll out and cut with cookie cutters. Gently toss the cookies in the sugar to evenly coat. Place on a parchment covered baking sheet.

Bake for 10-12 minutes, rotating pan midway through. Edges will look dry when done. Cool the cookies on the baking sheet for 5 minutes before moving to a wire rack to cool completely before storing in an air tight container.

Peanut Butter Cinnamon Sugar Cookies

I was craving cinnamon and, after flipping through my cookie books, I found this one. It combines cinnamon in the dough and it is rolled in cinnamon-sugar but the peanut butter flavor totally raises this up a notch. These are a cinch to make – the hardest part is waiting long enough for the dough to firm up to roll.

Peanut Butter Cinnamon Sugar Cookies

1 1/4 cup all purpose flour
1 tablespoon cinnamon
3/4 teaspoons baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 egg
1/2 cup peanut butter
1 teaspoon vanilla

Optional – 1/2 cup semi-sweet morsels, chopped

Cinnamon sugar
1/4 cup granulated sugar
1/4 teaspoon cinnamon

Mix flour, the cinnamon, baking soda, baking powder and salt in medium bowl. Whisk to combine and set aside.

Cream the butter and the sugars in a large bowl with a mixer on medium speed. Add in egg and beat to combine. Add in peanut butter and vanilla. Scrape down the bowl. Gradually beat in flour mixture on low speed until well mixed. If using chocolate chips, add them now. Refrigerate 1 1/2 to 2 hours to firm.

Preheat oven to 375°F.

Mix cinnamon sugar by combining 1/4 cup granulated sugar with 1/4 teaspoon cinnamon in small bowl.

Shape dough into 1-inch balls. Roll in cinnamon sugar mixture to coat. Place about 3 inches apart on ungreased baking sheets. Gently flatten with fork, pressing a crisscross pattern onto tops of cookies.

Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

 

Pecan Shortnin’ Bread

I’ve been told that the difference between shortnin’ bread and shortbread is the sugar. Typical shortbread uses fine, white sugar. Shortnin’ bread uses brown sugar. I decided to make my shortnin’ bread with pecans. Sort of like pecan sandies but richer.

And, if you’re anything like me, you are now humming, “Mama’s little baby loves shortnin’, shortnin’ Mama’s little baby loves shortnin’ bread.”

1 cup packed brown sugar
4 cup sifted flour
1 teaspoon kosher salt
1 cup pecans, minced
1 lb unsalted butter, softened

Preheat oven to 325 degrees F. Cover a sheet pan with parchment paper or a light spray of oil.

Place the brown sugar in the bowl of the mixer and break up any lumps with your fingers. Blend into the sugar the flour and salt. Add in the minced pecans. Add the softened butter to the flour sugar mix and blend until you have a smooth dough.

On a pieces of parchment paper on a worksurface, turn out the dough. Press with your hands create a rectangle 1/2 inch thick. If dough is too soft, place in the refrigerator for about 30 minutes.

Cut into shapes and lay each piece on the cookie sheet about 1 inch apart. Or, press directly onto the prepared pan and using a sharp knife, score the dough into squares.

Bake for 25-30 minutes or until lightly brown. Let cool on racks for 5 minutes before transferring to a wire rack to cool completely.

Store in an airtight container.

Chocolate Oatmeal Bar Cookies

I needed to clear out some room in my pantry to fit some can goods I had gotten on sale and the big container of oats (that was only a third full) had to go. I went to my bar cookie recipes as I didn’t want to stand around making my usual oatmeal cookies after having to deal with contractors for most of the afternoon. This recipe is an old favorite and not just because it has lots of chocolate. The topping is quite reminiscent of It’s-it ice cream sandwiches and that makes me happy.

I used semi-sweet morsels but you can use bittersweet or even milk chocolate, depending on your taste. You can also stir in a cup of butterscotch morsels into the melted chocolate right before spreading it on the bottom layer.

Chocolate Oatmeal Bar Cookies

2 cups semi-sweet chocolate chips
1 can sweetened condensed milk
1 1/4 teaspoon salt, divided
2 sticks unsalted butter, melted plus 2 tablespoons
3 cups rolled oats
2 cups all purpose flour
1 1/2 cups packed brown sugar
1 cup pecans, chopped
1 teaspoon baking soda
2 eggs
2 teaspoons vanilla extract

Preheat oven to 350 degrees F. Butter well a 9×13 baking pan.

In a double boiler, melt together the chocolate chips, sweetened condensed milk and 1/4 teaspoon salt and the 2 tablespoons butter. Stir well.

In a mixing bowl, combine oats, flour, brown sugar, pecans, baking soda and 1 teaspoon salt. In a separate bowl, whisk together the 2 sticks of melted butter, vanilla and eggs. On low speed, pour the liquid ingredients into the bowl with the oat mixture. Once combined, remove 1 1/2 cups of the mixture and press the rest into the bottom of the prepared pan.

Spread the chocolate mixture over the oat mixture.

Sprinkle the reserved portion of the oat mixture over the top of the chocolate layer. Try and co er as much as possible. Bake for 30 minutes or until the topping is a lovely brown. Let bars cool on a wire rack for a couple of hours or until set. Slice into bars and enjoy!

Cocoa Meringue Cookies

We made Bourbon Vanilla Ice Cream yesterday and it left us with 5 egg whites. Perfect number for make some meringue cookies.

If you want a smooth, uniform appearance, sift the cocoa. I don’t because I enjoy biting into tiny spots of intense chocolate.

Cocoa Meringue Cookies

5 egg whites, room temperature
1/4 teaspoon salt
3/4 teaspoon cream of tarter
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla

Preheat oven to 220 degrees F. Place parchment paper on two large rimmed baking sheets.

Make sure the bowl and whisk are well cleaned and dry. Place egg whites, salt and cream of tarter in the bowl. Starting on low and slowing increasing the speed to high, mix well. Once soft peaks form, begin adding the sugar in 1/4 cup increments. Once the mixture is thick and shiny and stiff peaks have formed, fold in cocoa and vanilla.

Move mixture into a piping bag. I use a gallon plastic bag and cut off a little of one of the bottom corners. Pipe out drops or other shapes with the meringue mixture, twisting the bag as you go to keep pressure up.

Bake for one hour. Turn off oven but keep door closed and let cookies cool completely for 90 minutes to 2 hours, depending on how humid it is. Peel the cookies off the parchment paper and store in an airtight container.