I have to admit that peanut butter cookies are generally not my first choice when it comes to desserts. However, my husband is a HUGE fan of peanut butter in anything, so when I saw an old Smitten Kitchen post about these cookies– supposedly the ultimate peanut butter treat– I had to try my hand at them.
Interestingly, while they’ve been billed as soft and creamy and almost peanut-butter-cup-like in texture, with a domed shape that lends itself to soft centers and crisp outsides, I didn’t get that result at all. Instead, mine were flat and chewy– still very tasty and still devoured quickly by both my husband and daughter, but not what I was expecting.
Slice and bake cookies are some of my favorites for gift-giving or other occasions that require large quantities of portable desserts. You can plan ahead, make a bunch of dough, shape it into cylinders (or in this case, squared-off logs), and freeze them until you’re ready– then just slice and bake!
I actually made these for last year’s holiday season, but never got around to posting about them until now. Never fear, though– these really are delicious, and they only improve with age! I got the recipe from the incomparable Alice Medrich, and her book (a must-read for any real chocolate lover) Bittersweet. It’s one of my very favorite chocolate recipe books, particularly as it gives specific instructions as to how to modify a recipe for use with different-percentage dark chocolates.
I’m not sure I’d ever made traditional sugar cookies before this week. It’s mostly because I prefer chocolate in my cookies, but also because there are so many more exciting types of cookie to make– cookies with chunks, cookies with fillings, cookies with neat decorations– it’s hard enough to choose from those, so how could I settle for plain old sugar cookies?
I also admit that my mental picture of “sugar cookies” is probably skewed by memories of dry, overly-sweet supermarket sugar cookies, inevitably the last things to remain on dessert tables at parties and usually tossed at the end of the day. But sometimes you just have to go with the classics. And when I came across a recipe that promised I could make perfect sugar cookies without softening butter OR using a mixer, I knew I had to try it. Instead of butter these cookies use vegetable oil, which is easier to mix and also keeps the cookies nice and chewy. Additionally, it occurrs to me that these would work perfectly for ice cream sandwiches– without any butter in them to firm up in the freezer, they should stay chewy and bite-able even when cold!
** Wow, I just realized that this is my 250th post! It’s hard to believe I’ve done so much in a relatively short period of time! Thanks to all my readers, and I’m looking forward to more projects in the future!**
So I’ll admit right now that I already have a favorite recipe for oatmeal chocolate chip cookies (with salted pecans!) and that this isn’t it. However, that recipe calls for creaming butter, and some days you just don’t feel like breaking out the stand mixer, you know? And this recipe only needs you to melt the butter, which makes for chewier cookies anyway, so I decided to give it a shot.
The finished cookies were tasty– not mind-blowing, but pretty darned good. They didn’t spread out in the oven much at all, which surprised me, and the dough remained oddly dry the entire time, which was a bit odd… but they were still chock-full of chocolate and pecans, and it’s hard to go wrong with that combination. I would still prefer a cookie recipe that didn’t require chilling for 2 hours before baking (what a pain)– it’s possible that if I’d baked the dough right away I’d have gotten more spreading. I may try it the next time I have a craving for sweets.
In the meantime, here’s the recipe. Enjoy!
When I asked my daughter what flavor of cake she wanted for her fifth birthday, she told me “chocolate with cookies and raspberries,” so what could I do but comply? Not a huge project, but it was impressive (and tasty) enough that I figured it was worth writing about.
The cake is my standard chocolate cake, divided into three 7″ round cake pans. I didn’t have sufficient time for my usual whipped frosting recipe, so I threw some frosting together out of what I had on hand– it was a bit denser than I prefer, but still tasted good. There wasn’t really enough of it to properly frost the cake, but that’s where the cookies came in!
For Christmas this year I promised my daughter that we would bake cookies for Santa Claus. Of course she wanted to get really hands-on about it, so I had to choose a recipe that was easy to make and easy to handle, even for kids. Enter the chocolate crinkle cookie. I’d never made them before, but I’d eaten plenty and they were delicious– and the “rolling in sugar” step looked like something kids would really enjoy!
However, recipes seemed to fall into two categories– those with butter and those with oil. How to choose? Ordinarily I would be butter all the way, because it just tastes better in a cookie. On the other hand, oil would make the dough a lot easier to make (no softening and creaming of butter), and the cookies would likely stay moist longer. I decided to go for an oil-based recipe.
I recently co-hosted a baby shower for a friend of mine, who was expecting a baby boy. Seeing as she and her husband are huge Star Wars fans, we decided to make the shower space-themed. Of course I was in charge of desserts, and one of my contributions was this batch of planet cookies.
I started off with my favorite chocolate cutout cookie recipe, which I cut into circles of varying sizes and baked. Then I made a batch of my cream cheese fondant and tinted it yellow, blue, green, and red.