Tuesday, February 11, 2014

Peanut Butter and Chocolate Cookies

Peanut Butter and Chocolate Cookies for Valentine's Day!

             While blog surfing one day last year, I came across this recipe from Sandra Mangas for the cutest little cookies and knew I had to try them for the blog :-) I clipped the recipe straight from the internet to my Evernote account (one of the greatest things since sliced bread) and figured I'd make it eventually. Well because the really cute chocolate designs on these cookies gave me the warm fuzzies, I decided to make them for Valentine's Day! Not only are they cute, they are also really fun to make. Of course, I've included the recipe for you to try too!

Peanut Butter and Chocolate Cookies


Time: 45 min
Yield: 16 cookies


Cookie Dough:
■ 1 stick of Butter
■ 1/2 Cup of Peanut Butter - room temp
■ 1/2 Cup Sugar
■ 1/2 Cup Brown Sugar
■ 1 egg
■ 3 Cups flour
■ 1 pinch of salt

■4-5 Tablespoons of water      ** This was not in the original recipe, but I found that there was NO way the cookie dough was going to really amalgamate properly without a couple of tablespoon of water. Be careful not to add to much. Just enough for the dough to become "sticky"


■ 8oz of Dark Chocolate
■ 3/4 Cup of Chopped toasted peanuts or mixed nuts


■ Start preparing the cookies. In a medium mixing bowl, beat the butter, peanut butter and sugars until smooth. 

■ Add egg and mix until combined.

■ Add Flour and salt AND water, mix until combined then shape into a ball

■ Divide the dough in two or three portions and gather each one into a slightly flattened ball

■ Working with one ball of dough at a time, roll it out between two baking papers to a thickness of maximum 0.5cm

■ Freeze for 30 minutes or place in the refrigerator for a couple of hours

■ Take the dough out of the freezer (or fridge)

■ Use a round cookie cutter to cut out cookies

■ Transfer them on a prepared baking sheet

■ Freeze for another 15 minutes

■ Preheat oven to 350 Degrees F and slip cookies into the oven to bake for 10 minutes, until just slightly browned at the edges

■ Let the cookies rest on the baking tray for at least 10 minutes before transferring them on a rack to cool completely

■ When the cookies are completely cold, it is time to decorate. Melt the chocolate using the microwave or a saucepan. (I like to add a teaspoon of milk to chocolate pieces when I'm melting them on the stove to make the melting process smoother, literally and figuratively...)

■ Place cookie, down side up, on a working surface. Place you stencil over the cookie

■ Pour 1 tsp chocolate over the stencil and using a knife or the back of a spoon, distribute chocolate over the stencil. Scrape the excess off the stencil     *** I found that 1 teaspoon poured over each stencil was too much and caused the chocolate to smear. Start off with a tiny amount and add more as you go.

■ Lift the stencil away from the cookie

■ For best results, every 2-3 applications, clean the stencil with warm water and dry thoroughly

■ Dip the edge of the cookie into melted chocolate and then dip into the chopped nuts

■ Repeat with all the cookies and let them cool until set

Peanut Butter and Chocolate Chip Cookies

Peanut Butter and Chocoalte Chip Cookies

Peanut Butter and Chocolate Chip Cookies

--Dr. April

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