Chocolate Candy Cookies

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Recipe from bakerella
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
115g butter, slightly softened
225g cup peanut butter
1 cup sugar
1 egg
2 teaspoons vanilla
Hershey’s Kisses or Reese’s Peanut Butter Cups, or both
 
Method
Preheat oven to 180 degrees
Sift flour, soda and salt with a wire whisk and set aside.
Beat butter and peanut butter
Add sugar and beat until fluffy.
Add egg and vanilla.
Add flour mixture and combine.
Roll dough into 1 to 1-1/2 inch balls and then roll the balls in sugar to coat.
Place rolled balls on parchment paper covered baking sheet and bake for 10 minutes.
Remove from the oven and press an unwrapped Hershey’s Kisses candy or Reese’s Peanut Butter Cup into the center of each cookie.
Transfer to a wire rack to cool.
 
Will SHE make it again?
YES

Flourless peanut butter chocolate chunk cookies

 
Recipe adapted from Amandeleine
Ingredients
1 cup natural unsalted peanut butter (Try to go for one that has “peanuts” as the only ingredient.)
3/4 cup granulated sugar
1 large egg, slightly beaten
1/2 tsp baking soda
1/4 tsp kosher salt
1 cup dark chocolate, roughly chopped 
fleur de sel to sprinkle on cookies
 
Method
Preheat the oven to 200 degrees C.
Line baking trays with baking paper.
 
In a large bowl, stir the peanut butter, sugar, egg, baking soda and kosher salt until combined.
 
Stir in the chopped chocolate.
 
Using a tablespoon, measure out the dough in half tablespoon sized balls.
 
Place the dough on the prepared pans, spacing them 2 inches apart.
 
Bake on the middle shelves of the oven, rotating the pans 180 degrees halfway through the baking time, until lightly golden and spread to a puffy mound, about 12 to 14 minutes.
 
Sprinkle lightly with fleur de sel.
 
Let cool completely on the pans on wire racks.
 
Store in an airtight container at room temperature for up to a week.
 
Makes 44 cookies
 
Will SHE make it again?
YES

Fudgey Twix PB Cookies

Recipe adapted from Amandeleine
Ingredients
6/8 cup all purpose flour
3/4 tsp baking powder
1/4 tsp salt
340g bittersweet chocolate, chopped
42.5g unsalted butter
1 1/8 cups (packed) brown sugar
3 large eggs
3/4 tablespoon vanilla extract
160g twix PB, chopped
Method
Combine flour, baking powder and salt in small bowl; whisk to blend.
 
Stir bittersweet chocolate and butter on top of double boiler set over simmering water until melted and smooth.
Remove from water.
Cool mixture to lukewarm.
 
Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes.
Beat in chocolate mixture and vanilla.
Stir in flour mixture until incorporated, then add twix PB.
Chill batter until firm, about 45 minutes to 1 hour.
 
Preheat oven to 2000°C.
Line baking tray with baking paper.
Drop batter by large 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart.
Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes.
Cool on sheets.
 
Makes about 15.
Will SHE make it again?
YES

No-bake Chocolate Oatmeal Cookies

 
Recipe from amandeleine
Ingredients
55g unsalted butter
1 cup sugar
1/4 cup milk
1/8 cup cocoa
1/4 cup peanut butter
1 1/2 cups dry quick-cooking oats
1 teaspoons vanilla extract
 
Method
Combine butter, sugar, milk and cocoa in a pot and bring to a rolling boil.
Boil for 1 minute, stirring occasionally.
 
Remove from heat and stir in peanut butter, oats and vanilla.
 
Drop by rounded tablespoons onto baking paper.
Allow to cool for at least 1 hour.
Store in air-tight container.
 
Makes about 20
 
Will SHE make it again?
YES