Double Chocolate Espresso Sandwich Cookies with Peanut Butter Filling

Today’s the day! Today is the last recipe I have in my arsenal. So after today I won’t be posting until I try something new. Sadness. I know you’ll all miss me.

But! Today’s recipe is a good one! I made these with my friend at her house when I was in Singapore. You can just just from the name that these cookies are intense. For those of you out there who don’t like coffee, don’t worry I couldn’t even taste the coffee… in fact, I’m pretty sure it can be omitted. For those of you who like coffee (or are addicts like me), don’t worry chocolate and peanut butter are a good enough combination to make up for the fact that you can’t taste the coffee.

I ended up making a decent amount of changes, mostly to simplify/shorten the preparation, but they were still delicious!

Recipe adapted from Jules Food.

For the cookies:
1 stick (8 tbsp) unsalted butter, softened
2/3 cup granulated sugar
¼ cup firmly packed brown sugar
1 large egg
¼ tsp vanilla extract
1 cup flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1 tsp instant coffee
¾ cup milk chocolate chips

For the filling:
1 cup powdered sugar
1/2 stick (4 tbsp) softened unsalted butter
1/2 cup creamy peanut butter

In a large mixing bowl, cream butter and sugars with a hand mixer. Fold in egg and vanilla extract. Slowly mix in flour, cocoa powder, baking soda, salt and coffee. Stir in chocolate chips.

On a greased baking sheet, spoon out heaping teaspoons of dough and form flat discs. Bake at 350F for 8-10 minutes.

Meanwhile, in another bowl, mix all ingredients for filling together.

When cookies have cooled, assemble sandwiches.

Makes around 20-25 sandwiches (40-50 cookies).


Butterfinger Brownies

I made it to Madison on Wednesday evening and since then I’ve been running around trying to get things ready. I opened a new bank account (since my bank back home doesn’t exist here), I got a car (!! more to come later on that), got a car insurance/renter’s insurance policy (ugh), and furniture to be delivered later to my apartment.

It’s super weird to think that I’m starting work on Monday. That my parents leave on Sunday and I’m on my own. That I won’t be going back to school in the fall. It’s all very exciting/scary…

Ok. Onward to the recipe, which is the second-to-last recipe I have in my collection (gasp). It was this recipe that caused me to calculate volume and discover that by doubling a recipe for an 8×8 pan, it’s about right for a 9×13 pan. Of course I made some adjustments. I didn’t have enough chocolate chips so I ended up using some white chocolate chips, I decided to use 1 1/2 stick of butter instead of 2 whole sticks, and other small adjustments like that.

The result was really thick, chewy brownies. Definitely a recommended recipe.

Recipe adapted from Becky Bakes.

6 oz semisweet chocolate chips
6 oz white chocolate chips
1 1/2 sticks butter
5 tbsp cocoa powder
1/4 tsp baking soda
5 eggs
2 cups sugar
3 tsp vanilla extract
1/2 cup peanut butter
1 tsp salt
a little less than 2 cups flour
16 fun-sized Butterfingers coarsely chopped

Preheat oven to 350F. Spray a 9×13 pan with non-stick cooking spray.

In a microwave safe bowl, microwave chocolate chips and butter (cut into pieces) for 45 seconds. Mix and microwave in 30 second intervals, mixing in between until completely melted. Stir in cocoa powder and baking soda.

In a separate bowl, beat eggs, sugar, vanilla extract, peanut butter and salt together. Whisk in melted chocolate mix. Stir in flour until just mixed. Fold in Butterfinger pieces.

Pour batter into the 9×13 pan and spread until even. Bake at 350F for 45-50 minutes or until a toothpick or fork inserted into the center comes out mostly clean.

Cool (30-40 minutes) and cut into squares.

Grilled Cheese with PB&J

No, you didn’t read incorrectly. No, PB&J is not an acronym for something else. This is actually a recipe for grilled cheese sandwiches with peanut butter and jelly.

First reaction: gross. Second reaction: gross. Third reaction: maybe it could be? … no, it can’t. Well, at least that was how I reacted. My friend who was my entrymate freshman year, my suitemate sophomore and junior year and my roommate senior year swore it was good. And always meant to make some for me and our other friends to try. Of course we never got around to this (or the W-town pub crawl for that matter), so one day when I was home alone and bored, I decided to try it out.

Verdict: not as gross as I imagined, but definitely not something I would eat again. Surprisingly enough, the peanut butter and cheese combination was not bad… it was the addition of jelly that caused the taste to make an odd turn.

2 slices bread (white or wheat)
2 slices cheese (I used American, but whatever you prefer for grilled cheese)
peanut butter
strawberry jam

Place cheese between slices of bread. Melt butter in a nonstick frying pan. When hot, grill the sandwich until the cheese is melted and both sides are golden brown.

Remove from heat and place on a plate. Top with peanut butter and jam.

“Better than Crack” Brownies

So I know that I’ve already called another recipe “Crack Cookies” but these were actually called “Better than Crack” brownies by the site I got the recipe from.

They were good though. Heart-stopping, but good. I made them for a church luncheon and I had lots of people asking me for the recipe. It is a really easy recipe. I considered making brownies from scratch instead of using a boxed mix, but I figured it wasn’t worth the trouble. I skipped the peanuts (it’s really odd. I’m not a huge fan of peanuts, but I loooove peanut butter), but if you like nuts, add ’em back in (1/2 cup). Also, for some reason my topping didn’t look at all the original, but it was tasty anyway. Just by looking at the two pictures, it looks like I had more peanut butter and/or not enough cereal.

At any rate, a great dessert.

Recipe from How Sweet It Is.

1 box of brownie mix (plus all necessary ingredients)
1 cup chopped peanut butter cups
1/2 tablespoon butter
1 1/2 cups milk chocolate chips
1 1/2 cups creamy peanut butter
1 1/2 cups Rice Crispies Cereal

Prepare brownies as directed, but bake for 5 fewer minutes.

Sprinkle chopped peanut butter cups on top and bake for the remaining 5 minutes.

In a saucepan, melt the chocolate chips and butter. Add the peanut butter and rice crispies cereal.

Spread mix evenly on top of the brownies.

Chill for around 2 hours, or until topping is firm.

Peanut Butter Cup Cookies

So it’s been a few days since I’ve posted (I’m sure y’all noticed and were really heartbroken, haha). The last few days I’ve been on planes/in airports, and now I’m in Singapore staying at a friend’s house. I’ll be here (slash in Hong Kong) until the 20th, but I’ll try to update when I can.

And now, here’s what you all have been waiting for: a new recipe! This recipe comes from the same friend who gave me the sweet recipe for snickerdoodles (no pun intended), and is basically an inversion of the nutella stuffed peanut butter cookies. Chocolate on the outside, peanut butter on the inside, they’re like peanut butter cups, but in cookie form (hence the name…).

As you can see from the picture, I should have put more peanut butter filling in each of the cookies. I’ll mention this again in the recipe. Although, unlike the nutella stuffed peanut butter cookies, these cookies aren’t slightly too salty if the proportions aren’t right.

For the peanut butter filling:
3/4 cup smooth peanut butter
3/4 cup powdered sugar
dash of vanilla extract

For the chocolate cookies:
1 cup (2 sticks) unsalted butter
1 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
1 cup unsweetened cocoa powder (ideally not “dutch-process” or “alkalized” cocoa, but the recipe should work out ok either way)
1 teaspoon baking soda
1/2 teaspoon salt

Mix all ingredients for the peanut butter filling together until incorporated. Roll the peanut butter dough into small balls and set aside.

Preheat the oven to 350 degrees and line baking sheets with parchment paper.

Using an electric mixer on medium speed, cream the butter and sugars until light and fluffy. Add the eggs 1 at a time, mixing and scraping down the side of the bowl between additions. Mix in the vanilla.

Sift together the flour, cocoa powder, baking soda and salt. Mix gently into the creamed butter mixture, just until combined.

To form the cookies: Roll portions of the chocolate dough into ball using the palms of your hands, just as if you were making normal cookies. Then, make an indent in one side of the ball with your thumb. Insert one of the small balls of peanut butter into this indent, toward the center of the ball of chocolate dough, and then smooth the chocolate dough to cover the opening. Roll the dough once more to form a ball. This is really not that hard to do, but you may have to experiment a couple of times just to get the relative sizes of the peanut butter balls and chocolate cookie dough balls right. As you can see from the picture, my peanut butter to chocolate ratio was too low.

Bake the cookies in the preheated oven until flattened slightly and dry on the outside, but not browned. I think this took about 12 minutes in my oven.

Nutella Stuffed Peanut Butter Cookies

These cookies are wonderful. On the outside they just look like peanut butter cookies, but then you bite into them, and surprise! there’s Nutella inside!

Despite one certain friend’s disagreement, I think there are few combinations that are more delicious than peanut butter and chocolate (or Nutella). These cookies are like an inside out peanut butter cup. Incidentally, later on (probably in about a week or so), I’ll be posting inside in peanut butter cup cookies. Haha.

The cookies are good, but they’re a little troublesome to make.

Recipe adapted from From Ketchup to Chutney

For the cookies:
1/2 cup butter, room temp
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1/2 cup peanut butter
1 1/2 cup flour
1/2 tsp baking soda
1 tsp salt

For the filling:
1/4 cup peanut butter
1/4 cup nutella
1/2 tsp salt
1 Tbsp cocoa
3 Tbsp sugar
3 Tbsp powdered sugar

Cream the butter and sugars together, and then add the egg and mix. Stir in vanilla and peanut butter, when incorporated, add flour and salt. Refrigerate for an hour or so while you make the filling and topping.

For the filling, combine all ingredients and mix until creamy. You should be able to roll little balls of the filling in your hands. If it’s too sticky, add some more powdered sugar.

Preheat to 375 F. When the cookie dough is chilled enough, form small, flat discs. If the dough is way too sticky, ad a little more flour. Place a ball of filling in the middle of each disc, then add another small, flat disc on top. Roll between hands to form one big ball, then place onto a cookie sheet lines with parchment paper. Use a fork to make a criss-cross pattern on top of each cookie.

Bake at 375 for 8-12 minutes. Remove and let cool on the cookie sheet before transfering to a cooling rack.

Chocolate Peanut Butter Marbled Banana Bread

So I tried this recipe out during Spring Break of my sophomore year (wow that was over 2 years ago!!). I was visiting some friends in Boston, and this recipe just looked so delicious. The unfortunate part was that we couldn’t find overripe bananas, so the picture looks much better than it actually tasted. Sadface.

I can’t remember anything else about this recipe. But I got it from Sugar Plum: Visions of Sweets.

2 1/3 cups all-purpose flour
1 teaspoon bakind powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup semi or dark chocolate chips
1/3 cup peanut butter chips
2 medium bananas, mashed
3/4 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup milk
1/4 cup unsweetened cocoa powder

Preheat oven to 350 degrees F. Butter and flour a 9-inch loaf pan.

In a medium bowl, sift together flour, baking powder, baking soda and salt; whisk in chocolate and peanut butter chips until combined. In a large mixing bowl, using a mixer on medium speed, beat together banana and peanut butter until creamy, about 1 minute; beat in granulated sugar and brown sugar until creamy, about 1 minute. Beat in eggs and vanilla until combined. Reduce mixer speed to low and gradually beat in flour mixture, alternating with milk, until well combined – about 2 minutes.

Divide half of the batter into medium bowl; sift in cocoa powder, and beat until combined. Alternate spoonfuls of banana batter and chocolate batter into the pan. When all the batter is in the pan, swirl a knife sparingly through the batters to marble them. Sprinkle with additional chocolate and peanut butter chips, if desired.

Bake for 60-65 minutes or until bread pulls away from pan, is well risen, deep golden brown, and a toothpick inserted comes out with moist crumbs attached. Cool on a wire rack for 1 hour; run a knife around outer edges and invert onto wire rack to cool completely before slicing.

Note: It is really crucial that you use overripe bananas. Otherwise it will not be nearly sweet enough.