This year, I participated in the Great Food Blogger Cookie Swap. I baked three dozen cookies and mailed them to three different bloggers. In return, I received cookies from three bloggers.
I decided to turn my cookies into a family baking day. I got together with my step-grandma, step-mom, and sister-in-law for a fun day of baking!
I found my cookie recipes in the book Great Cookies by Carole Walter. They are originally called “Chocolate-Peanut Butter Yo-Yo’s” but I didn’t make my cookies into yo-yo’s, which is why they’re just called Chocolate Peanut Butter Cookies.
Chocolate Peanut Butter Cookies
- Pan: Cookie sheets
- Pan Prep: Lightly buttered or wax paper
- Oven Temp: 350 degrees
- Chilling Time: 1 hour
- Baking Time: 8-9 minutes
- 1 cup all-purpose flour, spooned in and leveled
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup (1/2 stick) unsalted butter, room temp.
- 1/4 cup smooth peanut butter
- 6 tablespoons granulated sugar
- 1/4 cup lightly packed light brown sugar
- 1 large egg
- 1/4 teaspoon pure vanilla extract
- 1/2 teaspoon hot water
- 1 ounce unsweetened chocolate, melted and kept warm
- 1 recipe Quick Chocolate Glaze (see recipe below)*
- 3/4 cup medium-chopped salted peanuts
- Strain together the flour, baking soda, and salt. Set aside.
- In the large bowl on an electric mixer fitted with the paddle attachment, mix the butter on medium-low speed. When the butter is smooth and creamy, add the peanut butter and mix to combine. Add the granulated sugar, then the brown sugar and mix to incorporate. Mix in the egg, scraping down the side of the bowl as needed. Mix in the vanilla.
- Reduce the mixer speed to low and add the dry ingredients in three additions, mixing just to combine after each addition.
- Remove 1/2 cup of dough and place in a wide, medium bowl. Using a wooden spoon, mix in the hot water, then blend in the warm melted chocolate. Drop tablespoons of chocolate dough onto the peanut butter dough, being careful to distribute the chocolate dough evenly around the bowl. With a table knife, cut through the two doughs about six times to marbilize them. Do not overmix. Form into two 1 1/4 inch-diameter logs, being careful not to disturb the marbleization. Wrap logs with plastic, twisting the ends tightly to secure. Refrigerate 1 hour or until firm. (the dough will keep in the fridge for 3 days or may be frozen for 1 month.)
- Position the shelves in the upper and lower thirds of the oven. Heat the oven to 350 degrees. Lightly butter the cookies sheets or use wax paper.
- Using a thin, sharp knife, slice the dough into thick rounds, turning every two or three cuts to maintain the shape. Place on the cookie sheets about 2 inches apart.
- Bake for 8 to 9 minutes or until lightly browned. To ensure even browning, toward the end of baking time rotate the sheets top to bottom and front to back. Let stand for 1 or 2 minutes before loosening with a spatula. Transfer to cooling racks.
- While the cookies are cooling, prepare the glaze (see recipe below*.) Coat the sides of the cookie with glaze. Place the peanuts in a low, flat dish and roll the sides of the cookies through the peanuts. Place on rack, and let the glaze set.
Storage: Store in an airtight container, layered between strips of wax paper, for up to two weeks. These cookies may be frozen.
Quick Chocolate Glaze Recipe
- 1 1/2 ounces unsweetened chocolate, coarsely chopped
- 1 1/2 ounces semisweet chocolate, coarsely chopped
- 1 tablespoon unsalted butter
- 1 cup strained confectioners sugar, spooned in & leveled
- 3 tablespoons boiling water
- 1 tablespoon light corn syrup
- 3/4 teaspoon pure vanilla extract
- Melt the chocolates and butter in a shallow bowl set over simmering water, stirring until smooth. (I did mine in the microwave and it worked fine.)
- Remove from the heat and add the sugar alternately with the water. Stir in the corn syrup and vanilla.
- Beat well with a wooden spoon until very smooth.
And there you have it – chocolate peanut butter cookies!
Thank you to the three bloggers who sent me cookies – they were all delicious!
- Chocolate Orange Crackles from Christine at Chew Nibble Nosh – read about them here.
- Coconut Chocolate Chippies from Kathleen at The Daily Crumb – read about them here.
- Snickerdoodle Cookies from Tiffany at Tiffany Tastes – read about them here.
If you would like to participate in next year’s Great Food Blogger Cookie Swap, you can sign up to receive information here.
Hope everyone enjoyed their cookies!