April is upon us which also means it’s time for Cookie of the Month, the delicious, brilliant brainchild of Jen’s Favorite Cookies. This month’s theme is peanut butter and there is very little on this earth that I love more than peanut butter.
I’ve collected a vast array of ingredients through my two and a half years of blogging. I always have obscene amounts of butter, flour (four different kinds), sugar and chocolate in my house, which means I can whip up a cake or cookie whenever my greedy heart desires. This also means that I have no idea what the hell is in my pantry. Every time I open it, half empty bags of stuff start falling out. I look at the packaging, check best before dates, chuck out what’s way too old to eat and cram everything else back on the shelf from whence it came.
I figured this was the perfect opportunity to do some spring cleaning and use up some of my odds ‘n ends.
Peanut Butter Compost Cookies (adapted from Leite’s Culinaria)
1 1/2 sticks unsalted butter, at room temp
1/2 cup granulated sugar
2/3 cup brown sugar, packed
1 cup creamy peanut butter (not natural)
1 large egg, at room temp
1 tsp vanilla
1 1/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp instant espresso
1/2 cup graham cracker crumbs
2/3 cup rolled oats
1 cup crushed corn flakes cereal
1/2 cup coconut flakes
1 cup chocolate chips
1/2 cup peanut butter chips
1/2 cup butterscotch chips
In the bowl of your stand mixer or in a large bowl with an electric hand mixer, combine the butter and sugars. Cream until light and fluffy, approximately 3 minutes. Add the peanut butter and mix to combine. Add the egg, vanilla and mix to combine. Scrape down the sides of the bowl as needed.
In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, espresso, graham cracker crumbs, oats and corn flakes. Mix to combine.
Slowly add the dry ingredients to the wet ingredients and mix to combine. Add the chocolate chips, peanut butter chips and butterscotch chips. Mix only until the chips are evenly distributed.
Using an ice cream scoop or a medium cookie scoop, scoop the batter into balls and place together on a baking sheet. Press the tops of the balls down to flatten. Refrigerate the dough for at least one hour and up to two days. You can also freeze the dough at this point for up to a month.
Preheat the oven to 375 degrees F. Bake for 15 to 18 minutes until the tops and sides are golden. If using frozen dough, do not thaw the dough on the counter. Transfer straight from the freezer to the oven. You may require a few extra minutes of baking time for frozen dough. Do not over bake – it’s better to under-bake a bit so that your cookies stay soft and chewy in the centre. Allow the cookies to cool on the pan for 10 minutes before transferring to a cooling rack.
Then try and stop yourself from eating the entire batch of cookies! And make sure to visit these amazing bloggers for their peanut butter cookie creations:
Chocolate Peanut Butter Ice Cream Sandwiches from Jen’s Favorite Cookies
Peanut Butter Cut Out Cookies from Tastes of Lizzy T
Peanut Butter Oatmeal Cookies from Bake or Break
Chocolate Peanut Butter Chip Cookies from The Cooking Actress
Rolo Peanut Butter Blossoms from That Skinny Chick Can Bake
Peanut Butter and Jelly Thumbprints from Crumb: A Food Blog
Peanut Butter and Syrup Cookies from Kelli’s Kitchen
Reese’s Peanut Butter Cookie Cups from 365 Days of Baking and More
Peanut Butter Cup Sandwiches from Posed Perfection