Today I want to share with you two loves. Nope I’m not talking about my two bad dogs, nor my Husband and little Jenny, but I am talking about my love for peanut butter and chocolate.
Your shocked, I know! Saturday night I got the worse craving for peanut butter cookies, it’s been two months since I’ve had them and I figured Valentine’s holiday was a perfect excuse to make them! So I made my dough, refrigerated over night and Sunday morning I got up at the crack of done to make these babies!
So glad I did, I think I ate like 5 of them and told my Husband please don’t let me eat anymore. Well it’s not even noon yet and I’m thinking, maybe one more! Now I know why I don’t make them that often, I’ll eat the whole batch! My original intention with these was to put Reese’s Peanut Butter Cups in the center, but you know what these were to perfect, they didn’t need anything else. So they stayed put!
These cookies taste like a cookie Grandma would make. There crispy on the outside and soft in the center. The added chocolate drizzle was a little pretty touch, I made a quarter of the batch with the chocolate, since I tend to like plain a little better!
To make them heart shape I rolled them into a ball, flattened with my palm and took a heart shape cookie cutter to cut the shape out and then dipped in granulated sugar. I did one batch at a time since the dough got soft real quick. In between batches, I would place the dough in the freezer to harden up a little. Than I did it all over again. It’s a little time consuming rolling one cookie at time and doing one batch at a time, but well worth the wait!
For Valentine’s Day, most woman want flowers, but no, not me, I would take a bouquet of peanut butter cookies any time. So if your thinking of sending me flowers, please don’t, just send cookies!!!
Peanut Butter Cookies
1/2 Cup Peanut Butter
1/2 Cup Butter, softened
1/4 Cup Sugar
1/4 Cup Brown Sugar
1/2 tsp. Baking Soda
1/2 tsp. Baking Powder
1/4 tsp. Vanilla Extract
1/2 Cup All Purpose Flour
3/4 Cup Whole Wheat Pastry Flour
Additional sugar for rolling
Optional: Dark Chocolate, melted
In a large mixing bowl, beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally.
Beat in the egg and vanilla until combined.
Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
Cover and chill dough about 1 hour or until easy to handle. I did mine over night, but that’s not necessary.
Preheat oven to 375 degrees F.
In a shallow bowl add about 1/4 cup granulated sugar; set aside.
Sprinkle work surface with flour and roll cookie dough out to about 1/4″ thick. Use a heart shape cookie cutter to cut shape. Than carefully place cookie in sugar and press gently down to cover cookie with sugar. Do this with both sides.
Place dough 2 inches apart on an ungreased cookie sheet. Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool.
Optional, drizzle with chocolate
Makes 56 cookies
Calorie per cookie without the chocolate: 45.3, Fat: 2.8, Cholesterol: 4.4, Sodium: 21, Potassium: 4, Carbs: 4, Fiber: .04, Sugar: 1.9, Protein: 1.1
I’m happy with the carbs and sugar count on these cookies!!
I hope you enjoyed one of my all time favorite cookies! Since it’s early on Sunday, my Husband and I are going on a date to the casino. Wish me luck, I’m in the mood for some slots. Plus with all this energizing peanut butter in me, I can’t lose!!
Have a lovely week!!
QUESTION: What is your favorite kind of cookie?