Posts Tagged ‘peanut butter’

Gluten-Free Peanut Butter Chip Cookies

February 8, 2012

You won’t believe that these are gluten-free. They taste intensely peanut buttery, but they have a texture very much like regular cookies. A day after baking, they are still a little crispy on the edges and chewy in the middle.

The ingredients list will also surprise you: peanut butter, sugar and egg. No gluten-free flour, no extra butter or oil. There are some tweaks in the form of chocolate chips, coffee powder and vanilla, but the recipe works without them. This recipe has been around forever (well, not really forever, but a really long time–I first saw a version of the recipe about 15 years ago and I doubt it was new then).

When the batter is first mixed together, it looks quite wet and impossible. Not to worry. The starch in the peanut butter absorbs the moisture as the batter sits, and the mixture becomes less sticky.

The next time I make this, I am going to try adding some cocoa powder to turn these cookies into double chocolate chip peanut butter cookies. Another option is using chocolate peanut butter  (or any flavored peanut butter, for that matter).


Purim Katan: Choc PB Hamantaschen

February 18, 2011

I had to do something for Purim Katan, so I made this recipe for Peanut Butter Filled Chocolate Cookies and shaped them like hamantaschen. The original recipe calls for making a chocolate cookie dough and a peanut butter filling. You roll out balls of each and then wrap the peanut balls in the chocolate balls. To make the hamantaschen, instead of completely enclosing the peanut butter balls, just wrap the chocolate dough around the way that you would for hamantachen. Note: to get the edges of the chocolate balls nice, I flattened out the balls, and then used a cookie cutter to trim the edges. This way I got a nice round of dough.

Update: these were really delicious. Definitely would do these again. These are great to make with kids because it just involves rolling balls of the two doughs, flattening the chocolate dough, and putting the pb filling inside and folding it together. Less messy than rolling out with a rolling pin and spooning in jam/lekvar.

Peanut Butter Filled Chocolate Hamantaschen
Adapted from here

In a bowl, cream together the margarine, peanut butter, and sugar(s):
1/2 cup margarine, softened
1 cup granulated sugar
1/4 cup peanut butter

Add in the following ingredients to the creamed mixture:
1 egg
1 tablespoon water
1 teaspoon coffee powder [dissolve in water]
1 teaspoon vanilla

Add the following dry ingredients to the batter:
1/2 teaspoon baking soda
1/2 cup unsweetened cocoa powder
1-1/2 cups all-purpose flour

Now, make the PB filling by combining the following in a separate bowl:
3/4 cup sifted powdered sugar
1/2 cup peanut butter [I think I used closer to 3/4 cup peanut butter; use enough to make a moist dough]

Preheat the oven to 350 degrees while you shape the cookies. Form chocolate dough into 30-32 balls (1 1/4″ diameter). Shape the peanut butter mixture in the same number of balls (3/4″ diameter). Flatten the chocolate balls into 1/8″ thick rounds, trimming edges if necessary with a cookie cutter to make neat rounds. Put a peanut butter ball into the center of each round and fold up three sides and pinch together the edges to make a triangle shape. Go here for more detailed shaping instructions.

Place cookies 2 inches apart on an ungreased cookie sheet.

Bake cookies in preheated oven for 8 minutes or until they’re just set. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. Makes 32 cookies.

Other Hamantaschen:

Midnight Mint (like Girl Scout Thin Mints)
Lemon Sunshine
Darth Vader Hamantaschen
Angelina Ballerina Hamantaschen
Hamantaschen Apple Galette
Fruit Tart Hamantaschen
Hamantaschen Puff Pastry Shells
Hamantaschen French Toast Casserole

Peanut Butter Balls

January 26, 2011

I posted a dessert platter with toffee bars and peanut butter balls, but there were no recipes! I just posted the toffee bars, and now here are the peanut butter balls. As with the toffee bars, the recipe is as old as the hills, but I do have some tips. (more…)