Feb 6 2013

Thick and Chewy Chocolate Chip Peanut Butter Cookies

Posted by missamy in Baking, Step-by-Step Recipes

It’s cookie time around here, folks. And is there a better way to enjoy cookies than a peanut butter and chocolate combo? I think not.

This gem of a cookie recipe, Thick and Chewy Chocolate Chip Peanut Butter Cookies, from Tasty Kitchen member Anna, caught my eye because it contains 6 ingredients and no flour. Plus it’s adapted from Joy the Baker, and if you know Joy, there’s always goodness flowing from her neck of the internet kitchens. This cookie came together with ease and resulted in a scrumptious treat that totally satisfied our sweet cravings. I think you’ll be very pleased. Very pleased, indeed.

To get started you’ll need 6 ingredients: creamy peanut butter (I used a natural peanut butter), dark brown sugar, baking soda, an egg, cocoa powder (unsweetened), and semi-sweet chocolate chips.

As always, the full recipe is listed below with exact ingredient amounts.

A few notes:
– The recipe calls for chill time in the refrigerator, so make sure your cravings can hold off long enough for that.
– I only had mini semi-sweet chocolate chips on hand so that’s what I used (we keep them stocked for perfect chocolate chip pancakes), and only used half of what was listed in the recipe below.
– I used unsweetened dark cocoa powder which accounts for the super dark color of these compared to Anna’s lovely cookies. Regular unsweetened cocoa powder will work just fine, but if you’re a dark chocolate fan, look for the unsweetened dark cocoa powder.

Begin by placing all the ingredients, except for the chocolate chips, into a large mixing bowl.

I used a stand mixer, but if you have a hand mixer, you may want to take it slowly because this dough is mighty thick and dense. Of course, you can get a little workout and mix it by hand. If you plan on mixing by hand, I’d beat the egg slightly first before adding it to the rest of the ingredients so it will incorporate more evenly throughout the dough.

Mix together until combined well. Shouldn’t take very long at all.

At this point, chill the dough for at least an hour. I chilled my overnight, as was recommended.

When chilled, scoop dough on a lined baking sheet. I scooped about 1-tablespoon-sized mounds, which worked out perfectly for 2 dozen cookies.

Flatten each cookie.

The recipe calls for flattening each cookie to 1/2″ thick, but I’d say mine were more like 1/4″ thick, and were still pretty substantial. I’ll certainly try different thicknesses and overall cookie sizes with the next batch of these that I make.

Press chocolate chips into each cookies.

As I mentioned before, I used mini semi-sweet chocolate chips, and used only about 1/4 cup.

Bake according to recipe below. Let cool on baking sheet for about 30 seconds, then transfer to a wire rack to finish cooling. Or snag a warm one like I did. Oh my!

Grab a glass of milk and get to dunking.

Yep, this one is a keeper. It’ll will certainly make reappearances around here very soon and often. As I chewed on the third one, I began thinking how this cookie is thick and chewy enough to stand up to ice cream sandwich makings. Uh huh … now we’re talking.

Thank you Anna for sharing this delightful recipe with us all. I thank you, my husband thanks you, and our kids thank you.

Printable Recipe

Thick and Chewy Chocolate Chip Peanut Butter Cookies

by Anna on January 30, 2013 in Cookies, Desserts

See post on Anna’s site!

3.66 Mitt(s) 3 Rating(s) 3 votes, average: 3.66 out of 5

Description

These flourless thick and chewy cookies are the perfect combination of peanut butter and chocolate.

Ingredients

1 cup Creamy Peanut Butter
1 cup Packed Dark Brown Sugar
1 teaspoon Baking Soda
1 whole Large Egg
3 Tablespoons Unsweetened Cocoa Powder
½ cups Semi-Sweet Chocolate Chips

Preparation Instructions

Place all ingredients, except chocolate chips, in a large mixing bowl of the stand mixer and mix together until combined. Chill the dough for at least 1 hour, preferably overnight.

When ready to bake, preheat the oven to 350ºF.

Scoop the dough onto a parchment paper or Silpat silicone baking mat lined sheet. Flatten each scoop into 1/2″ thick disks. Place few chocolate chips on top of each cookie.

Bake 8 minutes. Let cool on sheet for 30 seconds, then transfer to a wire rack to cool completely.

Recipe slightly adapted from Joy the Baker.

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Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.

Feb 4 2013

Butternut and Black Bean Enchilada Skillet

Posted by Natalie | Perry's Plate in Step-by-Step Recipes

After having my third baby last summer, I’m beginning to understand the desperation I sometimes hear from moms who want fast, easy meals. Because I love to cook, spending 15 minutes chopping vegetables isn’t a big deal to me, but it is if I have a baby crying at my feet (or strapped to my chest), and two other small children begging for snacks and/or tormenting each other.

I can’t imagine what that’s like for someone who dislikes being in the kitchen. What a frightening thought.

For that reason, finding meals like this easy and fairly quick Butternut and Black Bean Enchilada Skillet really make my day. (And days down the road when I’m ready to pick up the phone and order pizza.) Let’s all give TK member Monique a great, big virtual hug for adding to our weeknight repertoire!

Here’s what you need: butternut squash, black beans, enchilada sauce, grated cheese, a jalapeno, some corn tortillas (I used a wheat-corn blend), an onion, cumin, chili powder, garlic cloves, and heat-safe oil (like coconut or grapeseed oil).

First, dice the onion.

Chop the garlic and half the jalapeno. (Save the rest for later!)

Pour the oil into a large, oven-proof skillet and bring to medium-high heat.

Throw in the chopped onion, garlic, and jalapeno.

Saute for 3-4 minutes until the onion becomes soft and translucent.

Add that gorgeous squash. You can find butternut squash pre-diced, which isn’t a bad idea, considering the manual labor it takes to peel and chop one.

Add the chili powder and cumin, as well as a few generous pinches of salt and black pepper.

At this point, you’re supposed to cook it for 8-10 minutes until the squash is fork-tender. I may have diced my squash too large because after 4-5 minutes, it was still rock-hard.

Here’s where some improvisation may be handy. If this also happens to you, add the enchilada sauce, cover the pan, and bring the temperature down to medium-low. Add a little water if too much evaporates. The squash will cook perfectly without sticking to the pan or burning before the center is cooked!

While the squash is simmering away, cut the tortillas into strips. I used a wheat-corn blend, which were slightly thicker than regular corn tortillas. I only used 6, but I will reduce the number even more when I make this again.

Add the tortillas and beans to the skillet. Oh, and most of the cheese!

Stir it up, and cook it for a couple more minute until the tortillas get softer and everything is combined well. Taste, and season with salt and pepper if necessary. Sprinkle the remaining cheese over top, and stick it under the broiler for a few minutes.

Sprinkle some freshly chopped cilantro on top, and dig in!

We loved this with homemade guacamole, sour cream, and some lime wedges. (Most things in my life can be improved with those three things…)

Thank you Monique! Please check out Monique’s quickly growing TK Recipe Box as well as her beautiful blog, Ambitious Kitchen. You’ll find the complete recipe and instructions below.

Printable Recipe