02 April 2011

Dutch Cocoa ... Chocolate Peanut Butter Chip Cookies

My friend Lizzy from LizzyGoesDutch sent me a wonderful box of cooking and eating treats from Holland last week. One of her surprises was the prettiest box of Dutch cocoa that I have ever seen! Just look!


She reminds me of  'The Flying Nun'  TV series from the 60's ... oops, just dated myself big time!

In honor of this magnificent box of cocoa, I am making a chocolate peanut butter chip cookie recipe today ... SB has put up with my bread baking and soup making so he deserves to have his cookie jar filled with a few dozen cookies.


These cookies have a very stiff dough that you bake just until they are set. Then, you leave them on the cookie sheets to cool for a couple minutes before transferring them to foil on a cool counter or a cooling rack. They are soft and chewy in the middle and barely crunchy around the edges ... so tasty!


My mother always said that stains like this on cookie sheets contribute to the  'patina' and that patina adds flavor to the food cooked on the sheets. Yeah, okay Mom!



Lovely, puffed, and chewy and just loaded with peanut butter chips ... yummy with a big glass of milk!



Chocolate Peanut Butter Chip Cookies


Pre-heat oven: 375° F

Ingredients:

2¾ c. flour
¾ c. cocoa powder
½ tsp. baking powder
½ tsp. baking soda
1 c. butter/margarine (1 stick each)
1 ½ c. light brown sugar, well packed
½ c. sugar
2 tsp. vanilla extract
2 eggs
¼ c. strong black coffee (I use hazelnut flavored coffee)
1 (10-oz) package of Reese’s peanut butter chips

Making the Cookies:

1. Whisk together in a mixing bowl: flour, cocoa, baking powder, and baking soda. Set aside.

2. In a deep mixing bowl, beat the butter and margarine until smooth and creamy.

3. Add the sugars and continue beating until the mixture is completely incorporated.

4. Add one egg at a time and beat well between each.

5. Beat in the vanilla extract and the black coffee.

6. Add the flour mixture in three separate amounts, stirring to combine between each addition.

7. Fold in the peanut butter chips.

8. Place by rounded teaspoonfuls on ungreased cookie sheets and bake for just 11 minutes.

9. Remove from oven and let the cookies sit on the hot cookie sheet for a minute or two before removing to foil or a cooling rack.

Notes:

1 - Don’t over bake these cookies. They should be just set – soft and chewy in the centers and with a slight crispy crunch to the outer edges.

2- Some folks hate margarine, but I swear that a butter and margarine combination in baking gives a bit more loft to the cookies … the butter fats often make for a flat and greasier cookie… just saying. Really! Experiment some time and see what you think!

3- This recipe makes 3 dozen cookies.



Cookies, milk, and a new read! What could be better on a grey day!?!



20 comments:

  1. Susan! You've got cookies on the counter, cookies on a napkin...Are all your plates in the dishwasher? lol :o)
    (Just funnin' with ya! HUZZAH for chocolate!)

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  2. Sounds like a good experiment to do! :-D. Any excuse for more baking!

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  3. Oh my goodness gracious... I want to pick these off my screen!

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  4. I'm making a chocolate-pb cake as we speak! Great minds think alike :-) Glad you are enjoying your box of goodies!

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  5. Oooohhh...we need to get a friend from Holland!!! How very nice!

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  6. How fun for you to get such a neat package. Those cookies, well peanut butter and chocolate Belong together so they sound wonderful.

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  7. Looks like they could almost taste like a Reece's Cup. Just got back from Parker's Maple Barn. I'm stuffed to the gills.

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  8. @ FBMKW - Nail on the head, Susan! Chewy and crumbly Reese's PB Cups! Glad you are happily stuffed from your visit to Parker's! Yummah!

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  9. Susan, that's one fancy box of cocoa, and no, we don't remember (or heard of) The Flying Nun series! Haha... I bet those 3 dozen cookies were gone in a blip because they look so delicious!

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  10. Oooh Susan, These cookies look absolutely Heavenly. I want to eat them all right now :)

    Loving the vintage box of cocoa :)

    Have a great day,

    Aldy.

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  11. OF course I remember the flying nun; your cookies are really tempting me; lovely photos.
    Rita

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  12. That cocoa is also great for red velvet cupcakes.....aren't friend the best?

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  13. Dear Susan - You are such a temptress!!! Just when I am on this wretched diet, I want to eat the screen.

    These are wodnerful and how luck SB is to have you!

    chow! Devaki @ weavethousandflavors

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  14. I have just found your blog! YUM! I want a new recipe for biscuits (cookies) and this one sounds great. Might need to adapt though is in Australia we don't have peanut butter chips.

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  15. Chocolate and peanut butter...Yummy! I just made some chocolate cookies with chocolate icing for my hubby. My chocolate obsession seems to have worn off on him! And I love the cocoa box, so beautiful.

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  16. I often see people adding coffee to their chocolaty treats. I'm going to have to give it a try. I'll start with your cookies!

    Kristi

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  17. I remember the Flying Nun too! What a fun gift from Holland. I used to make peanut butter cookies with chocolate chips, but these would even be better, more chocolate! Yes, you were just a hop, skip and a jump from me on your way to the Red Sox game. If I had known, I would have waved. :o)

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  18. @ Brenda - Awwww! I have a tear in my eye! You're so sweet! Wish we were real neighbors!

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  19. Oooo, these look so good! I remember Sr. Bertrille from the Flying Nun! I loved that show, maybe because I was in catholic school at the time! LOL!!!

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  20. I loved the cookies, but due to the fact I'm allergic to chocolate? I would prefer to keep the box..It's lovely!

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