We are taking a small mid-week latke break to discuss something very important.
The Great Food Blogger Cookie Swap is back! Hosted by Lindsay of Love and Olive Oil and Julie of The Little Kitchen, this is my second year participating and it is bigger than ever! Lindsay and Julie teamed up with OXO and Cookies for Kid’s Cancer. We all made a small donation when signing up and OXO went ahead and matched it dollar for dollar. I knew I loved them for good reason!
This year I immediately decided I wanted some sort of peanut butter and chocolate concoction. I always proclaim how much of a PB and chocolate freak I am, but there is a serious lack of recipes with that combination on the blog. My first thought went to the peanut butter cup sundaes I used to get a Friendly’s as a kid. I loved the hot fudge mixed with the peanut butter sauce. All of a sudden the idea for these cookies were born. I was going for a more fudge ripple effect, but that didn’t really happen when I poured the hot fudge into the batter as it was mixed.
Oh well! I still loved the cookies AND somehow managed to bake up delicate cookies that needed to be shipped out for the second year in a row. Can someone explain to me why I do that?
Oh yeah, this. We haven’t had a pug photo bomb in awhile. Hubs claims I set this up. I provoked puggers onto the table. I swear I didn’t. I was just setting up my photo and up his comes! Dogs love peanut butter, they can smell it everywhere!
- 6 ounces bittersweet chocolate
- ¼ cup cocoa powder
- 3 tablespoons unsalted butter
- ⅔ cup heavy cream
- ⅓ cup brown sugar
- ¼ cup corn syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¾ cup unsalted butter, room temperature
- 1 cup brown sugar
- 1 large egg, room temperature
- 1 cup smooth peanut butter
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup hot fudge
- In a heavy bottomed saucepan over medium-low heat mix together the chocolate, cocoa powder, butter, heavy cream, brown sugar and corn syrup.
- Whisk together until the chocolate and butter has melted and no lumps remain. Stir in the vanilla and salt and continue to cook until the fudge has thickened. Remove from the heat and let cool.
- Pre-heat your oven to 350 degrees F. and line your baking sheets with parchment paper or a silpat.
- Using your stand mixer or hand mixer beat together the butter and sugar until light and airy about 3-4 minutes.
- Add the egg and peanut butter and mix until well combined. Scrape down the sides and beat in the vanilla extract.
- In a small bowl, whisk together the dry ingredients and beat it into the wet in to parts, scraping down the sides in-between.
- With the mixer running on low, mix in the hot fudge.
- Using a cookie scoop or a tablespoon, scoop onto your prepared baking sheets and bake for 10-12 minutes or until the edges are lightly browned and crisp. Remove and sit for 2-3 minutes before transferring to a cooling rack.
- Makes about 4½ dozen and store in an airtight container for up to 1 week.
Before we go, special thanks to Traci at Yellow Wishbone, Melissa at Blush and Jelly and Christie at Pepper Lynn. You ladies sent some wonderfully delicious cookies and there is a lot of resistance going on not to eat them all in one sitting!
One last tidbit, I promise, cookie madness is not over. Have you ever wanted to get your very own shipment of cookies from me? Well now you have that opportunity, Stephanie from Life Tastes Like Food is holding a holiday auction, 100% of the proceeds from the auction are getting donated. Head over there now and bid on my Thick and Chew Compost Cookies OR the cookie mix for the same cookies, so you can make them fresh out of the oven! Auction ends tomorrow, so don’t wait!