Chocolate Peanut Butter Puddle Cookies

Sometimes the best things come out of a craving for a specific ingredient. I came up with these little gems out of a great love for thumb print cookies and the combination of peanut butter and chocolate. I later thought of peanut butter and jam thumb prints but have yet to make them. The are just as easy to make as any other cookie but look special.  Also they are not the best travelling cookie, but if appearances do not matter, they make a tummy happy.

Chocolate Peanut Butter Puddles

• 1 cups all-purpose flour
• 1/3 cup white sugar
• 1/2 cup packed brown sugar
• 1/2 cup cocoa powder
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1 egg
• a sprinkle of salt
• 1/2 cup butter at room temperature
• 1/2 cup peanut butter (not the natural kind)
• a handful of chocolate chips

Method

Preheat oven to 350 F.

Combine dry ingredients. In a separate bowl, cream sugars, eggs and butter. Add dry ingredients into butter and sugar mix.

Roll into balls the size of a walnut, place on cookie sheet. Press in with your thumb to create a well, spoon in a scant 1/2 tsp of peanut butter, it doe not have to lie flat. Top with a few chocolate chips and repeat. Bake for 9-12 minutes .

Watch these because  like all chocolate based cookies, it’s hard to tel when they are done, usually closer to 9 minutes then let them rest out of the oven on the pan for a few minutes before placing them on the cooling rack. Let cool completely before eating because the peanut butter will run and could burn you.

Peanut Candy(cookies)

These are  no bake cookies that definitely are a lot more like a candy. I found a recipe like this on the internet that had rave reviews and decided to try it using the ingredients I had on hand. The result is below.

Chewy Peanut Candy Cookies

• 1 cup sugar
• 1 cup corn syrup
• 1 jar (18 oz ounce) peanut butter (yes an entire jar, or about 2 cups)
• 6 cups corn flakes (I used organic multi-grain flakes)
•  1/3 cup of flax seeds
• dark chocolate to drizzle (optional)

Method

Combine sugar and corn syrup in a medium saucepan. Place over medium-high heat and stir until the mixture comes to a full boil. Remove from heat and stir in the whole jar of peanut butter. Mix well.

Add corn flakes and flax seeds to a large bowl. Pour peanut butter mixture over corn flakes and flax seeds and mix well, taking care to coat all of the corn flakes.

With a tablespoon (or two) scoop out and form into approximately 1 inch balls, and let cool on wax paper.

Put the chocolate in a small bowl and melt in the microwave for about 30 seconds. Stir and drizzle the melted chocolate over the cookies.

Let set until hardened and chocolate has set. You should store these in the fridge as well, especially during the warmer months.

Jiffy Cookies

I suppose these got there name because they are done in a “jiffy” that tells you how old this recipe really is. These are quick, no bake and great if you need sugar chocolate fix. These are Dave’s favorite cookies, who in essence is my dad, therefore I have a lot of practice making these. It’s my mother’s family recipe but it’s incredibly easy to convert the recipe to be vegan friendly. In fact I think they were even better then the non-vegan recipe, just my opinion, so I am posting both.

Jiffy Cookies

• 2 cups of white sugar
• 1/2 cup of cocoa
• 1/2 cup of butter or margarine
• 1/2 milk or soy milk
• 1/2 cup peanut butter
• 1 tsp vanilla
• 1/2 tsp salt
• 3 cups of quick cooking oats

Method

Lay out a long strip of waxed paper on your counter top.

Mix sugar, cocoa, butter (or margerine), milk(or soy milk) in saucepan, bring to a boil stirring constantly.

Let boil for one full minute, remove from heat and stir in peanut butter, salt and vanilla.

When mix is smooth, add oats and coat completely.

Drop mixture by spoonfuls onto waxed paper and let set. It usually takes 60 minutes to set completely, but they are really good in the in between stage if you don’t mind messy fingers. 😉

“Healthy” Cookies

As if….but they are a little more conscious of healthy eating habits. No white flour, no sugary peanut butter but they do have sugar and fat and eggs. These ones are made with whole wheat flour and have spices, and I sometimes grate about 1/2 cup of carrot into them. Kelly loves these cookies, I used to make them when we lived together and we figured these would be a good cookie for kids. I have served them to my nieces and nephew and they seem to like them a lot even though they lack chocolate chips.

“Healthy” Cookies

a.k.a Another Peanut Butter Oatmeal Cookie Recipe

• 1 cup butter
• 1 cup smooth natural peanut butter
• 1+1/3 cups packed brown sugar
• 2 eggs
• 1+1/2 teaspoons vanilla extract
• 1+ 1/2 cups quick cooking oats
• 1/2 cup of unsweetened coconut
• 1-1/3 cups whole wheat flour
• 1-1/4 teaspoons baking soda
• 3/4 teaspoon salt
• 1 tsp cardamon (or cinnamon if you don’t have any on hand)
• 1/2 tsp of allspice
• 1/2 tsp ginger( if you have it fresh grated ginger is good too)
• 1/2 cup of finely grated carrot (optional)

Preheat oven to 350F

In a mixing bowl, cream the butter and peanut butter. Add the brown sugar, eggs, and vanilla; mix well.

Combine oats,coconut and carrots, flour, baking soda, spices and salt; add to the creamed mixture and mix well.

Drop “healthy” teaspoonfuls onto non stick or lightly greased baking sheet. Flatten with fork. Bake 10 to 12 minutes or until done.

Remember to let cookies rest on sheet for about 5 minutes before transferring them to cooling rack.

Wardah’s Favorite Cookies

These are just awesome, everyone loves these as long as they can have nuts. I just recently made these for my coworkers using almond butter instead of peanut butter and the result was a little more subtle but just as good. These might turn into your favorite cookie, until I post my “The Cookie” recipe. (Thanks for the name Mere). Double this recipe if you want a full recipe of 36 cookies, I just eat too many so I only make half which make about 15-20 cookies.

Chocolate Chip Nutbutter Oatmeal Cookies

• 1/2 cup butter
• 1/3 cup white sugar
• 1/2 cup packed brown sugar
• 1/2 cup peanut butter or almond butter
• 1/2 tsp vanilla extract
• 1 egg
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup rolled oats
• 1 cup semisweet chocolate chips

Method

Preheat oven to 350F

Cream butter and sugars together until smooth. Stir in the nut butter, vanilla and egg until it has an even consistency.

In a separate bowl combine flour, baking soda and salt stir into the butter/sugar mixture. Stir in oats and chocolate chips.

Drop by tablespoonfuls on to a greased or non-stick cookie sheets

Bake for 8-12 minutes or until you see the until the edges start to brown. One of my tricks to really good cookies is to let them sit on the cookie sheet out of the oven for about 5 minutes until they set. Then transfer them to a cooling rack. That way they set, and don’t fall apart in transport. Although when that happens I just eat the damages goods and call it a day

Enjoy!