I am headed out on a road trip, to the prairies, to visit family for a couple of weeks! I will keep blogging from the road as long as I have Internet access, just might not be daily. So have a great Canada Day long weekend or July 4th long weekend for my American readers! I hope your weekend is filled with lots of sunshine, barbecue and summer cocktails!
I am going to leave you with this amazing cookie recipe.
As soon as I saw this recipe on the fabulous Brown Eyed Baker Site I knew I had to try them. If you have never visited her site do it NOW! She has a ton of drool worthy recipes!!
Everything I love all in 1 tasty cookie!
They taste like a chocolate fudge brownie but have the texture of a peanut butter cookie. They are supposed to have whole peanuts in them but I forgot to buy them at the store… duh! I think they were great without but I am sure it would be even better with them. So don’t forget to buy the peanuts! I did manage to scrounge a few peanuts out of a jar of mixed nuts for the photos!
What you need,
1 ¼ cup all purpose flour
½ cup cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup butter, at room temperature
¾ cup creamy peanut butter
2/3 cup light brown sugar
1/3 cup granulated sugar
2 eggs
2 tsp vanilla extract
1 cup semi sweet chocolate chips
½ cup peanuts, for heaven’s sake don’t forget the peanuts!!!
Coarse salt for sprinkling
Preheat the oven to 350 degrees. Line 2 cookie sheets with silpat mats, or parchment paper.
In a medium bow whisk together flour, cocoa powder, baking powder, baking soda and salt; set aside.
In the bowl of a stand mixer, beat the butter and peanut butter together. Add in both sugars and mix until light and fluffy. Scraping the sides of the bowl as needed. Add the eggs, one at a time, fully incorporating after each. Add the vanilla. Scrape the bowl again and slowly add the dry ingredients until just combined. Stir in the chocolate chips and those ever important peanuts!!
Drop by the tablespoon full onto the prepared cookie sheets. Sprinkle the tops of each cookie with a little of the course salt or fleur de sel. Bake for 8-10 minutes or until the outside of the cookie is set and slightly browned but the middles are still soft.
Cool on a wire rack.
These are so good. I am a sucker for peanut butter and chocolate. The added sprinkle of salt on top is just heavenly.
Super good cookie! Remember the peanuts please!
Jen
Source: Brown Eyed Baker
Oh my! I can't even read the whole post these look too good. I am going to steer clear of these until summer is over, for fear that I could eat an entire batch by myself.
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