After thinking about peanut butter all afternoon yesterday I decided to make some cookies with peanut butter and chocolate in them. These cookies will have a double whammy of peanut butter in them – from the jar of peanut butter and from the yummy sweets I am going to add to them. Whilst in the supermarket I bought some Reeses’ peanut butter cups (as well as some other goodies which I have hidden from the children). As these cookies are only going to be eaten by my husband and I, more baking is needed to make something for the children, as I feel really guilty now. I have decided to make them some special cookies – Neapolitan ones- layers of pink, chocolate and yellow – not as nice as the icecream but pretty good all the same. With that in mind I really need to spend some time baking so off to the kitchen I must go.
The next thing will be deciding which recipe to add as my new recipe of the week and which to add to my website and blog. My inspiration for the chocolate and peanut butter cookies is from Christy at Love from the oven. Her cookies looked amazing and I hope mine will do her justice. I am not using her recipe as I feel I have a suitable recipe already. Only time will tell and the proof is in the pudding or cookie in this case. 🙂
Also the peanut butter route got me thinking about the wonderful Peanut Butter Brownies which I used to make in my market days and something I haven’t made in years. If I can find the recipe or better still remember the recipe I will make them again and share them with you.
For my cookies I am using my cookie recipe which I used in my cookie topped brownie in my Easter Treats Recipe Book which is still available on Amazon. This book is available as a paperback or an e-book. If you buy it I would love some reviews.
I am sharing the recipe for my Peanut Butter Cookies on here and my new “recipe of the week” on my website will be Neapolitan Cookies. Two cookie recipes in one day – that has taken some work but it is worth it.
- 70g butter
- 3 tbsp granulated sugar
- 3 tbsp soft brown sugar
- 175g plain flour
- 1 egg
- 1/4 tsp salt
- 1/2 tsp vanilla essence
- 50g peanut butter
- 50g Reeses cups (halved)
- Preheat the oven to gas4.
- Line a baking tray.
- Weigh all the ingredients except the Reeses cups.
- Mix together to form a dough.
- Add the Reeses cups and form the dough into 12 even sized balls.
- Place on the tray and flatten down slightly.
- Bake for 15 minutes till turning golden.
- Allow to cool.
There are so many options with this recipe. Any sweet can be added to the recipe, for example, Smarties, Rolos, chocolate buttons and so on.The standard recipe in the Easter Treats book does not have peanut butter added. The flavours that can be made from this dough are limitless. It is light enough to stay on top of a brownie mixture as in my recipe in my recipe book. The dough holds its shape in the oven and the cookies don’t lose their shape.
Ingredients changes which can be made to suit different dietary requirements are to use gluten free flour in exchange for standard plain flour. the butter can be changed to a lactose free variety to make it more suitable for a lactose intolerant diet. Also the chocolate used in the recipe will have to be changed. There is not too much sugar in the original recipe but the chocolate in the recipe would have to be changed to a diabetic friendly type to make the cookies more suitable for a diabetics diet.
Tomorrow, I am back to a day of adding links to my blog posts so I am intending not to be adding anything on here but we will have to wait and see. 🙂