I’m usually not a big fan of peanut butter cookies, but these cookies are definitely an exception.
Instead of being hard & crumbly like traditional peanut butter cookies – these cookies are thick, chewy, fluffy & so perfectly peanut-butterythat you won’t want go back to your old recipe. This recipe is also super easy & quick!
If you’re a peanut butter lover, give these bad boys a try!
I used Halloween-coloured Smarties because I just couldn’t resist when I saw all the Halloween candies that are now in stores! (Did I mention, I LOVE Fall? 😉 ) Use whichever chocolates you like (regular smarties, mini M&M’s).
Peanut Butter Smartie Cookies Ingredients + Directions:
1/2 cup unsalted butter, room temperature
1/2 cup light brown sugar
1/4 cup sugar
3/4 cup creamy peanut butter (I used organic peanut butter)
1 large egg, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 & 1/4 cups all-purpose flour
1/4 teaspoon salt
1 – 1 & 1/2 cups Smarties
In the bowl of your stand mixer, fitted with the paddle attachment, cream the butter & sugars together on medium speed until light & fluffy. Slowly mix in the peanut butter, the egg, than the vanilla. Slowly mix in the baking soda, flour & salt until just combined. Do not overmix. Fold in the Smarties. Cover, and chill dough for at least 30 minutes.
Preheat oven to 350 degrees F. Drop dough by tablespoonfuls onto ungreased cookie sheets. Flatten out the cookies a bit using the back of a spoon/cup since they won’t spread very much while baking. Bake cookies for only 9-10 minutes. They will look slightly uncooked, but will firm up once they cool. Leave cookies on cookie sheets to cool for at least 10-15 minutes before transferring to a wire rack.
After searching high & low for the perfect chocolate chip cookie recipe, I have finally found the one!
I have eaten many (far, far too many) chocolate chip cookies in my lifetime, and my mom and I have tried many different chocolate chip cookie recipes over the years so believe me when I say – this recipe is the best homemade chocolate chip cookie recipe out there right now. They are so, so good, it’s insane. And yeah, I ate over ten of these babies tonight. (I don’t curr, I’ll admit it.)
You may be asking how this recipe is any different than the other billions of chocolate chip cookie recipes out there? Well let me tell ya – the main reason for their goodness, and the secret ingredient to making these cookies so thick, soft, gorgeous & chewy is….
Cornstarch is the ingredient that makes these cookies so thick & chewy, and gives them that delicious soft-baked quality.
Funny how one ingredient can make all the difference! All of the chocolate chip cookie recipes I have made in the past did not use cornstarch. The difference in cookies using cornstarch was like night & day.
The other main component as to why these cookies are so chewy and moist is because of the higher ratio of brown sugar to white.
Not only is this recipe the BEST tasting, it is also super easy & straightforward. No crazy ingredients are used – you’ll probably already have all of the needed ingredients in your cupboard!
This is the recipe that I’ve been looking for, the classic chocolate chip cookie – the one that I’ll be making over and over again for years.
I thank the cookie heavens for creating a cookie so perfect – the One & Only Chocolate Chip Cookie. 😉
The One & Only Chocolate Chip Cookies (This glorious chocolate chip recipe is from Anna Olson (Food Network), which can be found here. I have adapted the recipe slightly.)
Ingredients: (yield: approx. 3 dozen cookies)
3/4 cup unsalted butter, softened to room temperature
3/4 cup brown sugar (the darker the sugar, the better)
1/4 cup sugar
1 large egg, (preferably at room temperature)
2 teaspoon pure vanilla extract
2 cups all-purpose flour
2 teaspoon cornstarch (the magical ingredient!)
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/4 cup milk chocolate chips
In a large bowl using a hand-held electric mixer or in the bowl of your stand mixer (fitted with the paddle attachment), cream together the butter and sugars on medium speed until light & fluffy. Mix in the egg and vanilla. In a separate bowl, combine flour, cornstarch, baking soda & salt. On low speed, slowly mix the dry ingredients into the wet ingredients until all ingredients are evenly combined. Do not overmix. Stir in the chocolate chips. Cover, and chill in the refrigerator for at least 30 minutes – 1 hour.
2. Preheat oven to 350 degrees F. Line an ungreased cookie sheet with parchment paper. (If you don’t have parchment paper, just leave the cookie sheet plain.) Using your hands to form the balls, roll dough into 1 Tbsp-sized balls and place onto cookie sheets. If you want extra chocolaty cookies, press a few chocolate chips onto the top of the dough balls.
3. Bake for 8-9 minutes, until barely golden brown around the edges. They will almost look uncooked. Do not leave cookies in oven over 10 minutes! Remove and let cool for 2-3 minutes on the cookie sheet. If the cookies are too puffy for your liking, gently press down on them with the back of a spoon.
Transfer the cookies to a cooling rack.
Note: Cookies stay chewy and fresh for up to 10 days in an airtight container.
Today I made Pumpkin Peanut Butter Dog Treats for Zeus! (Aren’t they cute?!)
Whenever I bake something in the kitchen, Zeus is always near, watching me and I decided it was time to bake him a little somethin’ somethin’.
In continuing on with my pumpkin baking phase, these dog treats consist of pumpkin (of course), and all kinds of other healthy goodness – whole wheat flour, eggs, peanut butter, and cinnamon.
I found this recipe on allrecipes.com which you can find here. I made a few slight changes though after reading many reviews.
After looking through the reviews, I then googled every ingredient to double check that they are safe for dogs. So rest assured, all the ingredients are most definitely healthy for dogs. Pumpkin and peanut butter in moderation can actually have many health benefits for dogs. Pumpkin helps aid the digestion process, and is a good source of Vitamin E, Magnesium & Potassium. And peanut butter is rich in protein and contains healthy fats and vitamins E and H, which will help keep your dog’s coat healthy and shiny!
I used a few different cookie cutters of various sizes. Use whichever cookie cutters you like!
Pumpkin Peanut Butter Dog Treats
(yield: 24 dog treats)
2 1/2 cups whole wheat flour
1/2 cup canned pumpkin
2-3 tablespoons peanut butter (I used crunchy – any kind will do)
pinch of salt
1/2 teaspoon cinnamon
1-2 tablespoons of water (as needed)
1. Preheat oven to 350 degrees F.
2. In the bowl of your stand mixer using the whisk attachment, mix the flour, eggs, pumpkin, peanut butter, salt and cinnamon until well blended and batter appears clumpy, forming a bunch of small balls. The dough will be dry and stiff. Knead the dough with your hands and add water if needed to make the dough more workable. Taking 1/3 of the dough at a time, roll the dough into a 1/2-inch-thick roll.
Cut shapes using your cookie cutters.
3. Bake in preheated oven, approx. 25-35 minutes.
Note: These treats should be stored in a ziplock bag/airtight container in the refrigerator for up to 5 days.
Zeus adored the treats, and couldn’t get enough. Here’s Mom giving Zeusie a treat.. 🙂
Hope you and your fur-baby enjoy this quick, tasty healthy recipe! Natasha xo