After a month-long hiatus, I’m happy to report that the Secret Recipe Club is back up and running! I have to say, I missed it! If you have no idea what I’m talking about here’s the short version: the Secret Recipe Club is a wonderful group of bloggers organized by Amanda of Amanda’s Cookin’. Each month we are assigned another blog and get to choose any recipe, prepare it (with any adaptations we like), and blog about it on the big reveal day. In case you haven’t guessed, today is the reveal day. This month I was excited to be assigned to Everyday Mom. Kim, the lovely lady behind the blog, is a mother of three who is always whipping up amazing concoctions in her kitchen. I love that she gets the kids involved, like in this recent post. (On a semi-related note did you see the article in the NY Times last week about the mom who has her teenage sons cook dinner for the family twice a week? Love it.)
As usual, I had a difficult time deciding which recipe to make. I was on the verge of making her Hungarian Coffee Cake, but realized I didn’t have enough butter. The biscotti and zucchini fries were up there as well. But as soon as I mentioned the chocolate peanut butter cookies to my husband it was all over. He’s been hinting that he’d like some peanut butter in his cookies.
I did make a few changes to the original recipe. The biggest difference is that Kim’s recipe uses peanut butter chips, while I use regular chocolate chips plus peanut butter (do they even have peanut butter chips in Israel?). Then, since I put peanut butter directly in the batter, I figured I could cut down on the amount of regular butter. I also used half dark brown sugar instead of all granulated sugar because I love the flavor that brown sugar brings to baked goods. The result? These were awesome cookies. Rich and chocolatey from the double chocolate, with a nice, smooth peanut butter undertone. The texture was fabulous as well: a little cakey and fudgy, which I really enjoyed. Take these out a little before you think they are done as they do firm up quite a bit when they cool.
Kim and I are on the same page when it comes to cookies. She and I both like to bake off just a few and freeze the rest of the cookie dough so we always have fresh-baked cookies at our fingertips. That’s exactly what I did with these beauties, and it makes me smile just to know that I can have one any time I like.
- 2 cups all purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup cold unsalted butter
- 1 cup granulated sugar
- 1 cup dark brown sugar
- ¾ cup creamy peanut butter
- 2 eggs
- 2 teaspoons vanilla extract
- 8-9 ounces dark chocolate chips
- Preheat the oven to 350F. Line a baking sheet with parchment or a nonstick baking sheet.
- Sift together the flour, cocoa powder, baking soda, and salt into a medium-sized bowl.
- Put the butter and sugars in a separate large bowl and beat until smooth and light in color (can be done by hand or with a stand mixer).
- Add the peanut butter and mix to combine.
- Add the eggs, one at a time, and mix to combine. Stir in the vanilla.
- Slowly add the flour mixture in thirds until fully incorporated. Fold in the chocolate chips.
- Using a spoon, scoop cookie dough into small balls and put on the prepared sheet (formed cookie dough can be frozen at this point - line a baking sheet with parchment, line up the cookie dough balls, and freeze until set. Then transfer to freezer bags. To enjoy simply transfer directly to preheated oven and bake for 10 to 15 minutes).
- Transfer cookies to the oven and bake for 8 to 12 minutes, or until set but still soft.
- Remove from the oven and allow to cool before serving.