For the first few months after having my son Killian, I was craving chocolate like mad. It was almost a serious addicition. So of course I had to do something about it. Besides the chocolate bundt cake and hot chocolate that I made recently, I also tried my hand at a few other chocolate recipes.
My favorite peanut butter cookie recipe is one my mom has made since I was little. This time I made the cookies with dark chocolate peanut butter from The Peanut Butter Company. They have this fantastic restaurant in New York City right by where I lived when I went to NYU. The place was tiny when I was living there (it has since expanded) but it has always had fun menu items (everything from peanutbutter and celery to Elvis' favorite sandwich to yummy ice cream with their peanut butter on top). They make their own peanut butter in house and now they have several flavors. It turns out that at some point they started putting it in jars and selling them at grocery stores around the country.
Their spicy peanut butter isn't my favorite. I love spicy food but the spicy-ness that I like has to be flavorful and this one is just hot. However, they have a dark chocolate peanut butter that I discovered recently and it's divine. The PB is very subtle as well as its chocolate flavor. This works perfectly for peanut butter cookies. You can't quite tell their chocolate but there is a little more depth to the cookie. If you'd like you can place a chocolate kiss on top for some extra chocolate. I have one recipe where you put the kiss on after you bake it and one where you put it on towards the end of the baking process. I prefer the latter even though it does melt the kisses a bit.
After a small batch with the kisses I opted for the cookies plain because the kisses were taking away from the simple taste of the PB cookies.
If you would prefer a spicy cookie try a spicy Peanut Butter (they used to have a brand at Whole Foods that I loved but haven't found it there the last time I went). Just replace half of the PB with the spicy stuff. Also, I used to think you couldn't use all natural PB for the entire amount of PB but it turns out you can. The last brand I used was Smart Balance's natural PB which has no hydrogenated oils and it has Omega-3s which are great for you.
PEANUT BUTTER COOKIES
1/2 cup butter
1/2 cup peanut butter, your favorite brand and flavor
1/2 cup sugar
1/2 cup packed brown sugar
2 tablespoons milk
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
sugar, for coating cookies
chocolate kisses (optional)
1. In a large mixer bowl beat butter or margarine and peanut butter with electric mixer on medium speed about 30 seconds. Add the 1/2 cup sugar and the brown sugar and beat 'til fluffy.
2. Add egg, milk, and vanilla. Beat well.
3. In a medium mixing bowl stir together flour, baking powder, salt and baking soda. With mixer on low speed gradually add flour mixture to peanut butter mixture, beating well. If necessary, cover and chill about 1 hour for easier handling (recommended).
4. Turn oven to 375 degrees. Shape dough into 1-inch balls. Roll in additional sugar. Place about 2 inches apart on ungreased cookie sheets.
5. Bake in the 375 oven 10 to 12 minutes or until edges are firm. If using, immediately press a chocolate kiss atop each cookies*. Place cookies onto cooling rack.
*Or bake for about 8 minutes, add the kiss, and bake for an additional 2 minutes.