Peanut Butter Chocolate Chips Cookies

On National Chocolate Chip Cookie Day (which is May 15th so mark your calendars!) I wanted to celebrate. Armed with my new found favorite King Arthur Gluten Free Cookie Mix, we (my boyfriend and I) set out to make cookies. Then I said, oooh we should make Peanut Butter Chocolate Chip Cookie and Nick said “Sure, I think we can do that”. Nick is REALLY good at baking so he figured out the PERFECT amount of peanut butter to make these cookies just AMAZING! The perfect amount of peanut butter and the perfect amount of chocolate chips makes a very happy cookie! (and a very happy me!)

Peanut Butter Chocolate Chip Cookies

Ingredients

  • 1 Box King Arthur Gluten Free Cookie mix
  • 1 Egg
  • 7 – 8 Tbls dairy free butter (Earth Balance is the best)
  • ½ C smooth peanut butter
  • ¼ c brown sugar
  • 2 Tsp vanilla (gluten free of course)
  • 1 Tbls water
  • 1 Cup mini chocolate chips (Enjoy Life)
  1. Cream together butter and egg as best you can
  2. Add King Arthur Gluten Free Cookie Mix
  3. Cream together butter and egg mixture with the dry as best you can.
  4. Add in water, vanilla, peanut butter, and brown sugar.
  5. Stir in chocolate chips.
  6. Roll into 1-inch balls and place on an ungreased cookie sheet.
  7. Bake at 350 degrees for 10 minutes. (REMEMBER – they are small, it will only take 10 minutes. Do not over bake!)
  8. Remove from oven and place on wire rack to cool for 10 – 15 minutes.
  9. Enjoy off the rack or a la mode! (HELLO So Delicious Vanilla “ice cream”)
Peanut Butter Chocolate Chip Cookie Ice Cream Sandwiches

Peanut Butter Chocolate Chip Cookie Ice Cream Sandwiches with Steve’s Ice Cream in Cold Brewed Coffee Cinnamon!

Fresh on the Rack!

Fresh on the Rack!

 

 

 

 

 

 

 

 

 

 

Warm, gooey chocolate chip cookies with a hint of peanut butter…oh yea! J These are one of my FAVORITE cookies now. If you have been searching for a great GF mix for cookies that is delicious, King Arthur’s Gluten Free mix is perfect for any mix in. Try adding your favorite mix-ins to this recipe. Sweetened shredded coconut? SURE! Nuts, go crazy!

Happy Baking!

Happy National Chocolate Chip Cookie Day!

Today is National Chocolate Chip Cookie Day. It is ALSO Founder’s Day for my sorority Alpha Delta Pi! 161 years of being the first and the finest sorority! How fun that on our founders day is also a perfect day to bake delicious chocolate chip goodies! I’ve already posted a few chocolate chip goodies in the past. So today, I decided to get creative with the classic chocolate chip cookie!

First up, Chocolate Chocolate Chip Cookie Dough Cupcakes! (now there’s a mouthful!)

Chocolate Chocolate Chip Cookie Dough Cupcakes 

Adapted from Java Cupcakes

Ingredients

For the Cookie Dough Filling:
  • 3/4 cup gluten free flour
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 4 tablespoons unsalted vegan butter, melted (Earth Balance)
  • 1/4 cup packed light brown sugar
  • 2 tablespoons sugar
  • 2 tablespoons coconut or rice milk
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips
For the Chocolate Cupcakes:
  • 1 cup gluten free flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup hot water
  • 1/2 cup vegetable oil
  • 1 large egg
  • 2 teaspoons vanilla extract
For the Cookie Dough Frosting:
  • 12 tablespoons unsalted vegan butter (Earth Balance)
  • 1 3/4 cups powdered sugar
  • 1/3 cup packed brown sugar
  • 1/2 cup gluten free flour
  • 1 1/2 tablespoons coconut or rice milk
  • 1 tsp vanilla extract

For the Garnish 

  • Mini chocolate chips
  • Chocolate chip cookies (optional)
Let’s get baking!! First make your cookie dough filling.
  1. In a small bowl, sift together the gluten free flour, baking soda and salt.
  2. In a medium bowl, whisk together the butter, sugars, milk and vanilla until smooth.
  3. Whisk in the dry ingredients and the chocolate chips until smooth.
  4. Refrigerate for 15 to 30 minutes or until firm.
  5. Scoop out dough into 12 balls. Freeze for at least 30 minutes.
  6. While your cookie dough balls are in the freezer, make your cupcakes.
  7. Preheat the oven to 375ºF. Line a cupcake pan with 12 liners.
  8. In a large bowl, whisk together the flour, cocoa, sugar, baking soda and salt.
  9. Add the water, oil, egg and vanilla and whisk until smooth. Use a spatula to scrape the sides and bottom of the bowl to ensure all ingredients are combined.
  10. Fill each cupcake liner 1/2-2/3 full.
  11. Take your cookie dough balls out of the freezer and gently press a one ball into the center of each cupcake, only submerging the ball 1/2 way.
  12. Bake the cupcakes for 19-21 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly dry. Chunks/pieces of cake are okay, just not moist batter.
  13. Cool the cupcakes completely before frosting.
  14. To make your frosting, in the bowl of a stand mixer, cream together the butter and sugars until smooth and creamy.
  15. Add the flour, milk and vanilla and beat on high until well combined.

Assembly Time!!

  1. Pipe swirls of frosting onto each cupcake.
  2. Sprinkle mini chocolate chips on top!

ENJOY this cupcake take with a classic cookie!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Toffee Cookies

Sweet delicious toffee cookies!! Need I say more?! I thought not!

Toffee Cookies 

Ingredients

  • ½ cup vegan butter, softened (Earth Balance)
  • 1 cup brown sugar
  • 1 egg, lightly beaten
  • 2 tsp. pure vanilla extract
  • 2 tablespoon rice milk
  • ¾ cup white rice flour
  • 1/3 cup coconut flour
  • 2 tablespoon potato starch
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup Heath Bits
  1. Preheat oven to 350ºF.
  2. Line a cookie sheet with parchment paper, spray with vegetable cooking spray and set aside
  3. In a mixing bowl, cream together butter and sugar till smooth.
  4. Add egg and beat until fluffy. Add vanilla and milk and beat well.
  5. In a separate bowl, combine dry ingredients, except Heath bits.
  6. Add dry ingredients to wet ingredients, and stir until combined.
  7. Stir in Heath bits.
  8. Drop by teaspoonfuls onto your prepared cookie sheet.
  9. Bake 10 – 12 minutes, until lightly browned.
  10. Cool completely on a wire rack.

ENJOY!!

Rocky Road Cookies

Mmmm rocky road ice cream. The chocolate. The marshmallows. Oh and who couldn’t forget the sweet crunch of the nuts? Ice cream is a great inspiration of other desserts including cookies! So put down the spoon and have some rocky road with your fingers. Licking the melted marshmallows off your hands is completely expected and totally fine.

Rocky Road Cookies

Adapted from Fifteen Spatulas.

Oooh did I mention this is a FLOURLESS cookie?! YUP! 

Ingredients

  • 3 cups powdered sugar
  • 2/3 cup cocoa powder
  • 1/4 teaspoon salt
  • 3 extra large egg whites
  • 1 tablespoon pure vanilla extract
  • 2 cups semi-sweet chocolate chips
  • 2.5 ounces toasted almonds
  • 1 cup mini marshmallows
  1. First, toast almonds if you do not have toasted almonds. To toast almonds, heat oven to 350ºF and place almonds on foil lined baking sheet and bake until golden, about 10 minutes.
  2. Preheat oven to 350ºF (if you already had toasted almonds) and line 2 baking sheets with parchment paper.  Set aside.
  3. In a large bowl sift powdered sugar and cocoa powder.  Whisk in salt.
  4. Add egg whites and vanilla and whisk until combined and batter is smooth.
  5. Stir in chocolate chips and almonds.
  6. Using a medium size cookie scoop, portion out 12 cookies on each baking sheet.
  7. Place 4-5 marshmallows on top of each cookie.
  8. Place the baking sheets in the freezer for 5 minutes (or fridge for 10-15 minutes) to chill cookies to prevent them from spreading too much in the oven.
  9. Bake cookies for 12-13 minutes.  Allow to cool on the baking sheets for at least 5 minutes and then transfer cookies to wire rack to cool completely.

MMM!! You are welcome chocolate lovers 🙂

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Fudge Mint Popcorn

Fudge Mint Popcorn is the perfect St. Patrick’s Day snack for any party you may be throwing!

Fudge Mint Popcorn

Ingredients

  • 8 cups popped popcorn
  • 1 cup miniature marshmallows
  • 3/4 cup regular chocolate M&Ms, divided
  • 1 1/2 cup Mint Chocolate Chip Cookies, chopped & divided – check out my recipe for Mint Chocolate Chip Cookies!
  • 1 1/2 cup white chocolate chips
  • 1 teaspoon vegan shortening
  • 1/4 cup green candy melts
  • 3 tablespoons green St. Patrick’s Day sprinkles
  1. Combine popcorn, marshmallows, 1/2 cup chocolate candies, and 1 cup mint chocolate chip cookies pieces in a large bowl. Crush the extra 1/2 cup cookies into crumbs and set aside with the extra chocolate candies.
  2. In a microwave safe bowl, combine the white chips and shortening. Heat slowly, stirring every 30 seconds until melted. Pour over popcorn mixture and toss until everything is coated.
  3. Spread out on a wax paper lined cookie tray. Sprinkle with the crushed cookies and the extra 1/4 cup chocolate candies. Let set.
  4. Heat the green candy melts in a microwave safe bowl. Spoon into a plastic bag and cut the tip off one corner. Drizzle over the popcorn and top with sprinkles. Let set before eating.
 MMMM! If you want an EXTRA pop of green – color your popped popcorn with green food coloring before combining with marshmallows!
ENJOY!

Childhood Favorites – Thin Mints

Oh how we love the girl scouts! Admit it. You know you love them. I was one of them until my freshmen year of college. Thanks to delicious Better Batter Gluten Free batter, you can make your own and give those girl scouts a run for their money. (But donate in another way because the Girl Scouts are amazing)

Thin Mints

Ingredients

For the Cookie:

  • 8 ounces organic palm shortening (Earth Balance is great – you can use Crisco if you prefer)
  • 4 drops peppermint oil
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup cocoa powder (Hershey’s)
  • 1/2 teaspoon salt
  • 1 1/2 cup Better Batter gluten free flour

For the Chocolate Ganache:

  • 12 ounces semi-sweet chocolate chips
  • 1/4 c organic palm shortening (Earth Balance or Crisco)
  • 4 or more drops peppermint oil
  1. Preheat your oven to 350ºF. Line cookie sheets with parchment paper. Set aside.
  2. In the bowl of your mixer, combine the shortening, sugar, peppermint oil, cocoa, sea salt, and gluten free flour. Beat until smooth.
  3. Place in the freezer to chill for about twenty minutes.
  4. Lightly flour parchment paper and place the dough on the surface. Flour the dough and roll out to 1/8 inch thickness.
  5. Cut into 1 1/2 inch circles with a small cutter. Pierce each cookie several times with a fork. (Just like you would see on a thin mint)
  6. Place cookie on lined cookie sheets. Bake at 350ºF for 10 minutes.
  7. Place the liners onto cookie racks/wire racks and cool completely. Once cool, take cookies off the sheet to get them ready for dipping!
  8. In a double boiler or bowl set over a pan of simmering water, melt the chocolate chips and palm shortening, stirring in enough peppermint oil to make the chocolate nice and minty but VERY careful! Too much peppermint oil will give you a ‘toothpaste’ taste. 4 drops should be good.
  9. Let the mixture chill until thickening, but still flowing (about 10 minutes in the fridge, stirring every so often).
  10. Using a fork, dip each chocolate wafer into the chocolate-peppermint ganache, hitting the fork gently against the side of the bowl to shake excess off. Place on a clean parchment paper or plate and transfer to the fridge or freezer to set.

MMM! P.S the chocolate ganache is delicious and will work for dipping a bunch of stuff! Chocolate chip cookies, cupcakes, frosting cakes. It’s a great recipe to have on hand! 🙂

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

 

Childhood Favorites – Tagalongs

As a former Girl Scout (I got my Silver Award and then was off to college and did not complete my Gold – definitely DEFINITELY wished I had finished. I could have too! I digress), I know all to well the deliciousness of girl scout cookies. Tagalongs and Samoas were always my number one sellers and why not! Tagalongs = Peanut butter, chocolate and a vanilla cookie all in one! DELICIOUS! Let’s create some of our own shall we! 🙂

Tagalongs 

Ingredients

For the Cookie:

  • 1 cup vegan butter, softened (Earth Balance)
  • ½ cup sugar
  • 2 cups all purpose gluten free flour (such as Better Batter)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 to 2 tablespoon of coconut or almond milk (only if dough is too thick)
  1. As with most cookie recipes, first cream together butter and sugar in a large mixing bowl until light and fluffy. Stir in the dry ingredients gradually: Gluten Free All Purpose Flour, baking powder and salt at a low speed. Lastly, beat in the vanilla extract and milk (if, and as necessary), until a soft dough is formed that is not crumbly. Refrigerate for 2-3 hours or overnight.
  2. Preheat oven to 350ºF (static) or 325ºF (convection). Either scoop dough, one tablespoon at a time, in your hands and roll between your palms into a ball, flattening slightly to a thickness of ¼ inch. Repeat with another cookie sheet to make approximately 30 cookies.
  3. Place each cookie on a parchment-lined cookie sheet and bake for 15 minutes, or until the bottoms are lightly browned and cookies are set. (Do not overcook, as you do not want the cookies to become dry and to crumble). Once cooked, remove the pan from the oven to a cooling rack and gently use the point of a teaspoon or your thumb (careful not to burn yourself!) and press in the center of each cookie to make a dimple for the peanut butter filling.
  4. While the cookies are cooling on the baking sheets, make the filling.

For the Peanut Butter Filling:

Ingredients

  • 1½ cups creamy peanut butter
  • 3/4-1 cup confectioner’s sugar (powdered sugar)
  • ½ teaspoon pure vanilla extract
  1. In a small bowl, beat or whisk together peanut butter, ¾ cup powdered sugar and vanilla extract. If the nut butter you use has no salt added, you may want to add ½ teaspoon of salt at this stage as well. Taste the mixture to see if it needs additional powdered sugar. If you don’t like the taste of the mixture now, you won’t like it in the cookie, so add more salt or sugar if you need.
  2. Note: if using a “natural” peanut butter, they tend to be wetter than conventional nut butters, so additional sugar may be necessary to achieve the proper filling consistency. At this point, the filling should be creamy, but not runny. If it is very stiff, microwave in a microwave-safe bowl for 10-20 seconds, stir and microwave again until the consistency is such that it can be piped out of a plastic zip-top bag without being too stiff or runny.
  3. Transfer the filling to a pastry bag or a plastic bag with the tip cut off, and pipe a generous dome of filling into each cookie’s hollowed out center and a thinner layer across the top of most of the rest of the cookie, leaving a narrow, uncovered/exposed edge.
  4. Chill cookies on their cookie sheets in the freezer for about 20-30 minutes, or until the peanut butter filling is firm.

For the Chocolate Coating:

Ingredients

  • 16 oz. semi-sweet chocolate chips — dairy or non-dairy — ( Enjoy Life® Gluten, Dairy, Nut and Soy-Free Chocolate Chips are great. I use either that or Hershey’s because I can tolerate those chocolate chips. I enjoy both Enjoy Life and Hershey’s)
  • 2 teaspoons canola or vegetable oil
  1. Melt the chocolate in a double boiler or a small, microwave-safe bowl, stirring frequently and not overheating so as not to burn the chocolate. Add oil in with the melted chocolate and stir to combine once totally melted and smooth.
  2. Using tongs or a fork, dip each cookie in the heated chocolate, flipping to coat both sides and gently replacing on the parchment-lined cookie sheet to set.
  3. Return the cookie sheets to the freezer or refrigerator to set.

MMM just like the good ol’ days. These cookies sure bring back memories and I hope you enjoy them as much as I do! 🙂