Soft baked peanut butter chocolate cookies

It’s National Peanut Butter Lovers Day on March 1st and even though we don’t celebrate it in the UK, I’m flying the UK flag for peanut butter lovers!  I can’t quite describe how much I love the stuff, especially as I used to hate it as a child.  Seriously.  I know it’s hard to believe, but I have a particularly traumatic memory of visiting a friend’s house after school and being fed a peanut butter sandwich for tea.  I’m pretty glad my tastebuds have changed 🙂

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Welcome to PBLA (Peanut Butter Lovers Anonymous) 🙂

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I’ve made peanut butter cookies with oatbran before (peanut butter raisin cookies) which were great, but I wanted something with pure peanut butter flavour here.  They feel ‘heavy’ when you pick them up, almost like they will be dry to eat, but do not fear.  They may not be the best looking cookies in the world, but in terms of taste, they beat everything else I’ve baked.  Hands down.

The addition of chocolate and peanut butter chips (what else?!) only adds to the whole flavour.  There is no better combination in the world than peanut butter and chocolate.  Who’s with me? 🙂

The dough for these cookies doesn’t need chilling for long (bonus if you’re impatient like me!)  It is important not to overbake these little lovelies as I believe they could become dry if left in the oven too long.  Stick with 7-8 minutes and they’ll be perfect.  Make sure you leave them to cool on the tray for around 10 minutes, as they need some time to firm up before they are moved.

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Ingredients:

  • 115g soft butter
  • 100g crunchy peanut butter
  • 155g smooth peanut butter
  • 55g caster sugar
  • 150g light brown sugar
  • 1 large egg
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 1 1/4 tsp vanilla extract
  • 185g plain flour
  • 80g peanut butter chips
  • 80g milk chocolate chips

Method:

  1. Cream the butter and sugars together until light and fluffy (I use an electric handmixer).  Beat in both lots of peanut butter.
  2. Beat in the egg, followed by the vanilla.  Fold in the flour, baking powder and bicarb, followed by the peanut butter and chocolate chips.
  3. Chill dough for 30 minutes.  In the meantime, preheat the oven to Gas 4/180C and line 2 baking trays.
  4. Roll the dough into golfball size balls and place on the baking tray, flattening slightly with the palm of your hand.  Bake for 7-8 minutes and leave to cool on the baking tray for 10 minutes, before removing to a wire rack.

Happy Peanut Butter Lover’s Day!

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Peanut butter chocolate raisin cookies

I want to start the weekend off on the right note…with peanut butter.

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These are an adaptation of the salted peanut & white chocolate monster cookies I made recently.  This cookie dough base is wonderful, as it bakes to be very soft and the bonus is you don’t have to chill the dough!  No waiting around with these cookies! 🙂  I’ve been experimenting with different cookie add ins and my favourites are…

Peanut butter chips (duh)

Chocolate chips

Salted peanuts

All of the above are fantastic, but I realised since I started Baking-Joy, I haven’t included any cookie recipe with raisins.  This is a massive oversight on my part and I intend to fix that today 🙂

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These cookies are packed full of flavour from the peanut butter, peanut butter chips, chocolate chips and raisins.  All that sweet is balanced by the salted peanuts.  Salt + sweet is fantastic in my book 🙂  Hands up who had pancakes with bacon and maple syrup on pancake day?

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Ingredients (makes 14-15 cookies):

  • 115g unsalted butter
  • 100g light brown sugar
  • 50g caster sugar (superfine)
  • 200g smooth peanut butter
  • 1 tsp vanilla extract
  • 1 large egg
  • 210g plain flour
  • 1/2 tsp bicarbonate of soda
  • 60g oatbran (or superfine oats)
  • 100g milk chocolate chips
  • 50g salted peanuts
  • 40g peanut butter chips
  • 40g raisins

Method:

  1. Preheat the oven to Gas 4/180C.  Line 2 baking trays with baking paper or a baking liner.
  2. Cream the butter, brown sugar and caster sugar together until soft and fluffy.  Gradually mix in the peanut butter, egg and vanilla.  Fold in the bicarb, flour and oatbran.
  3. Fold in the chocolate chips, peanut butter chips, peanuts and raisins. Roll dough lightly into balls (2-3 tablespoons) and place on baking tray.
  4. Flatten cookies slightly with your hand.  Bake for 9 minutes (no longer).  Leave cookies on baking sheet for at least 10 minutes after removing from oven so they can firm up, then place on a cooling rack.

Banana peanut butter chip muffins

I try to eat a healthy breakfast.  Really I do.  I absolutely love porridge, fruit and yoghurt for example.  But more often than not, during the week, that extra 15 minute lie in wins over 🙂  That’s why I keep a variety of quick (and fairly healthy!) breakfast options up my sleeve.  Like today for example…

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Bananas are the ’emergency breakfast’ that I always have in the fruit bowl.  They taste great and are cheap (why are bananas so cheap?  I often wonder this, when some fruit grown in the UK is more expensive!)  However the bananas I used in today’s recipe I wouldn’t even consider eating (I’m one of those slightly strange people that eats green bananas :-)).  For bananas to be used in cake, they have to be practically rotting away, which gives what ever you are making the fantastic sweet taste.  It’s the reason that not a lot of sweetener is needed in my Peanut Butter Banana Oat Bars and it also means the muffins will keep for a lot longer.

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Today’s muffin recipe is based on my Chocolate Peanut Butter Banana Muffins, but with the addition of…peanut butter chips!  Ever since getting hold of these in the UK, I’ve been keen obsessed with using them 🙂  When making these muffins, fold the flour in really carefully, as overmixing muffin batter can cause it to become really stodgy.  As soon as the dry ingredients are incorporated, stop mixing.  This should ensure you have a lovely light texture in the finished cake.  These are divine straight out of the oven, when the chocolate  and peanut butter chips are all gooey, but will also keep well for a few days (particularly good at breakfast :-))

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Ingredients (makes 10 muffins):

  • 125ml vegetable oil
  • 2 eggs
  • 250g plain (all purpose) flour)
  • 100g caster sugar
  • 1/2 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 3 very ripe bananas, mashed
  • 50g peanut butter chips
  • 50g dark chocolate chips

Method:

  1. Preheat the oven to Gas 6/200C.  Line a muffin tin with muffin paper cases.
  2. Beat the eggs and oil together in a jug.  Mix all dry ingredients (apart from the choc and peanut butter chips) in a bowl.  Pour the eggs and oil into the dry ingredients into the bowl and mix carefully together.  DO NOT OVERMIX.
  3. Fold in the mashed banana, followed by the peanut butter chips and chocolate chips. Fill the muffins cases nearly to the top (this ensures the muffins are tall).
  4. Bake for 20 minutes until golden brown and well risen.

Peanut butter swirl brownies

It’s brownie Friday 🙂

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I’ve been looking for a really dense, chocolatey, fudge like brownie recipe for ages and I think I’ve hit the jackpot!  These brownies taste like chocolate fudge and are totally delicious.  Of course, there’s only one thing that makes brownies better…peanut butter 🙂

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I’ve made these brownies twice in the last 2 weeks, so it’s safe to say they’ve been well taste tested 🙂 And this is one recipe that didn’t make it into work!  The 1st time I made these, I used 70% dark chocolate and they came out beautifully.  The 2nd time (and what you see in the photos) I could only get hold of 50% cocoa solids.  They came out well and tasted good, but I’d highly recommend using the very dark chocolate for these 🙂  These brownies call for some light brown sugar as well as white, which adds to the general fudginess.  It also means they are so soft and dense, they must be stored in the fridge.  This is a very dangerous thing…these brownies will stare at you every time you open the fridge door…

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You’ll also notice that this recipe calls for relatively little flour compared to the other ingredients. Less flour = a more fudgy brownie.  The addition of swirled peanut butter and peanut butter chips…Oh my word.

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Ingredients (makes 16 brownies):

  • 200g dark chocolate (around 70% cocoa solids)
  • 175g unsalted butter
  • 200g light brown sugar
  • 125g caster sugar
  • 130g plain flour
  • 3 eggs
  • 70g smooth peanut butter
  • 100g peanut butter chips

Method:

  1. Preheat oven to Gas 3/170C.  Grease and baseline a 20x20cm brownie tin.
  2. Melt the chocolate and butter together in the microwave (carefully, in short bursts).  Stir until smooth.
  3. Stir in the sugar until incorporated and then fold in the flour.  Mix in the eggs until smooth.
  4. Fold in the peanut butter chips and pour batter into the tin.  Melt the peanut butter in the microwave, dot on top of the batter and swirl with a knife.
  5. Bake for around 30 minutes, or until set on top but slightly wobbly in the middle.  Do not overbake, otherwise the brownies will become crunchy.

Salted peanut & white chocolate monster cookies

Thank goodness for Friday 🙂  It’s been a very busy, tiring week and there’s only one cure for that…cookies 🙂

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I’d never heard of/eaten monster cookies before I began my blogging journey a few short months ago.  They are a delicious mix of fine oats, M&Ms, peanut butter and chocolate.  After I had made them, I seriously questioned why I had not found these cookies before 🙂  They have just the right combination of soft cookie, peanut butter flavour and crunch from the M&Ms.

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The first time I made this recipe I used peanut M&Ms as well as regular, which tasted great with the peanut butter in the cookie dough, however I found they were slightly too large for the dough to ‘hold’, so I swapped to regular for the version I’m showing you today 🙂  I also added salted peanuts, white chocolate and milk chocolate chips.  Hands up who likes the sweet/salty combination?  Hands up who pours chocolate buttons all over salted popcorn? *sheepish*

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There is no need to chill this dough (unless it is really soft, in which case you could chill it for 30 minutes), which is great if you are impatient 🙂  These cookies stay soft for ages too, due to the high proportion of brown sugar in the recipe.  Not that they stayed around for long in my house!

Happy Friday everyone!

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Ingredients (makes around 14 cookies):

  • 115g unsalted butter
  • 100g light brown sugar
  • 50g caster sugar (superfine)
  • 200g smooth peanut butter
  • 1 tsp vanilla extract
  • 1 large egg
  • 210g plain flour
  • 1/2 tsp bicarbonate of soda
  • 60g oatbran (or superfine oats)
  • 90g M&Ms
  • 50g salted peanuts
  • 40g milk chocolate chips
  • 40g white chocolate chips

Method:

  1. Preheat the oven to Gas 4/180C.  Line 2 baking trays with baking paper or a baking liner.
  2. Cream the butter, brown sugar and caster sugar together until soft and fluffy.  Gradually mix in the peanut butter, egg and vanilla.  Fold in the bicarb, flour and oatbran.
  3. Fold in the M&Ms, peanuts and chocolate chips.  Chill the dough for 30 minutes at this stage if it’s too soft to handle. Roll dough lightly into balls (2-3 tablespoons) and place on baking tray.
  4. Flatten cookies slightly with your hand.  Bake for 9 minutes (no longer).  Leave cookies on baking sheet for at least 10 minutes after removing from oven so they can firm up, then place on a cooling rack.

Recipe adapted from Sally’s Baking Addiction.

Peanut butter white chocolate cookie bars

How long has it been since my last chocolate/peanut butter recipe?  About 5 minutes?  Time for another one then 🙂

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This recipe is sort of like a blondie, however the batter is very thick (exactly like cookie dough), hence the name!  They turn out very dense, chewy and full of peanut butter and chocolate flavour.  My favourite flavour 😀 The light brown sugar gives these bars a lovely caramel taste, which paired with the texture from the crunchy peanut butter is delicious.

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I used a combination of white chocolate and milk chocolate chips in this recipe, however feel free to use all milk or all white.  Now that I’ve had my expedition to the American Sweets shop (and I have family living in the town, so a constant supply, mwhahahaha :-)) I will use peanut butter chips next time in these cookie bars.  Oh yes 😀

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Ingredients (makes 16 squares):

  • 125g plain flour
  • 1 tsp baking powder
  • 100g unsalted butter
  • 150g crunchy peanut butter
  • 175g light brown sugar
  • 1 egg, beaten
  • 1 tsp vanilla extract
  • 50g milk chocolate chips
  • 50g white chocolate chips

Method:

  1. Preheat oven to Gas 3/170C.  Grease and baseline a 8 inch square cake tin.
  2. Cream the butter and peanut butter until very soft.  Mix in the egg, sugar and vanilla until incorporated.  Fold in the flour and baking powder, followed by the chocolate chips (dough will be very thick).
  3. Press into the tin and bake for around 25-30 minutes.  Watch the cookie bars carefully, it is better for them to slightly underdone in the centre, as they become dry if overbaked.
  4. Allow to cool slightly in the tin, then take out and cut into squares.

Adapted from ‘Bake!’

Peanut butter banana oat bars

I have an almost healthy treat for you all today!  I’m taking a brief break for my sugar filled concoctions of late and bringing you something that you can definitely eat for breakfast (which I have for most of this week :-))

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I’ve had a few requests for healthy recipes and I thought I better at least pretend to join in with all this January healthy eating malarky 🙂  In all seriousness, I wanted to make a recipe that I could eat (almost) guilt free and even though I taste everything that I make, most of it is pawned off on very willing tasters (such as my husband and work colleagues!) otherwise I wouldn’t be able to get out of my front door very soon 😀

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These bars have lots of good stuff in them and are perfect for breakfast.  Oats, mixed seeds, banana and natural peanut butter all make an appearance here.  I have added dark chocolate chips (dark chocolate is definitely good for you!), although of course you could leave these out.  It has a very small amount of ‘Sweet Freedom’ syrup in the bars, which is a natural sweetener made from apple and carob.  I think it’s only available in the UK (in good health food shops), however you could use agave syrup or honey just as easily.  Here comes the science…I use the Sweet Freedom syrup as it has a very low GI compared with agave and honey.  The GI (glycemic index) of something measures the tendency to cause ‘insulin spikes’ in the body, which lead to the sugar being stored as fat.  The lack of added sugar to these bars is made up for by using overipe bananas, which also makes the bars soft and chewy 🙂

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Ingredients (makes 16 bars):

  • 300g rolled oats
  • 4 tablespoons mixed seeds
  • 2 very ripe bananas, mashed
  • 100g peanut butter (natural, no added sugar) + 30g extra for drizzling
  • 30ml ‘sweet freedom’ syrup (or agave/honey)
  • 1 egg
  • 50g dark chocolate chips (optional)

Method:

  1. Preheat the oven to Gas 4/180C.  Grease and baseline an 8 inch brownie tin.  Mix the egg, peanut butter, banana and syrup until combined.  Stir in the oats and seeds until completely coated with the wet ingredients.
  2. Fold in the chocolate chips if using.  Press the mixture into the tin (sprinkle on extra seeds if you like).  Melt the extra peanut butter in the microwave and drizzle over the top.
  3. Bake for 25-30 minutes, or until starting to brown at the edges.