The problem when you have a picky eater for a husband is that he doesn’t eat 90% of the things I make. And since I refuse to have a blog solely dedicated to all things peanut butter and chocolate, from time to time he gets annoyed. He gets annoyed that when he comes home and asked me what I baked today I have to usually tell him, â€œsomething you wont eat.â€ In my defense his list of things he wont eat is much larger than his list of things he will eat. So last week when I was in a frenzy of baking all things he doesn’t eat, I got the sad puppy dog eyes and the ever popular, â€œdid you make anything I can eat?â€
So in order to appease him I went looking for something with chocolate and peanut butter. I have seen many a time on many a blog the World Peace cookies. They have been done and done again and so I wanted to change them as I felt there was no need to beat a dead horse into the ground. Staring into the pantry was a half a bag of peanut butter chips and so I went with that.
Sadly I enjoyed them way more than he did. He likes soft cookies and well these are really made more for dunking in milk than eating straight out…in my humble opinion. He did gladly eat them but the guilt did pang me and I ended up making him something else too.
I will be making him doughnuts next week so that should put a smile on his face. And speaking of doughnuts, make sure to get your fry on by participating in Helen and I’s Doughnut Day. To get more info go here. Please remember that this has to be a NEW post about a doughnut or something in the doughnut family.
Peanut Butter World Peace Cookies
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
4 TBSP peanut butter
6 ounces peanut butter chips
1. Sift the flour, cocoa and baking soda together.
2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more. Add the peanut butter and beat for another minute.
3. Turn off the mixer. Pour in the dry ingredients, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek â€” if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough â€” for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the peanut butter chips and mix only to incorporate.
4. Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking â€” just slice the logs into cookies and bake the cookies 1 minute longer.)
Getting Ready to Bake:
5. Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
6. Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them â€” don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.
7. Bake the cookies one sheet at a time for 12 minutes â€” they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.
Source: Adapted from Baking: From My Home to Yours by Dorie Greenspan, Houghton Mifflin Company, November 2006