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.

Valentine’s Day Eve

Happy February 13th! Valentine’s Day is tomorrow! HOPEFULLY, you or your loved one aren’t scrambling out and about trying to scrounge up something last minute for tomorrow.

Like I am sure you know, chocolate and Valentine’s Day are two peas in a pod. Who doesn’t love chocolate and some flowers on Valentine’s Day? I know I love it! Brownies and chocolate cake are my favorite chocolatey treat (with chocolate chip cookies right up there). How does a Devil’s Food White-Out Cake sound to enjoy with your hunni tomorrow? (Or tonight if you’re celebrating early!)

Devil’s Food White-Out Cake

Ingredients 

For The Cake:

  • 1 1/3 cups all-purpose gluten free flour
  • 1/2 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/4 sticks (10 tablespoons) unsalted vegan butter, at room temperature
  • 1/2 cup (packed) light brown sugar
  • 1/2 cup sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 ounces bittersweet chocolate, melted and cooled
  • 1/2 cup coconut milk at room temperature
  • 1/2 cup boiling water
  • 4 ounces semisweet or milk chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips

For The Filling and Frosting:

  • 1/2 cup egg whites (about 4 large)
  • 1 cup sugar
  • 3/4 teaspoon cream of tartar
  • 1 cup water
  • 1 tablespoon pure vanilla extract
  1. Center a rack in the oven and preheat the oven to 350º F. Butter two 8-x-2-inch round cake pans (9-inch is a good size), dust the insides with some gluten free flour, tap out the excess and line the bottoms with parchment or wax paper. Put the pans on a baking sheet.
  2. Sift together the gluten free flour, cocoa, baking soda, baking powder and salt.
  3. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the vegan butter on medium speed until soft and creamy. Add the sugars and continue to beat for another 3 minutes. Add the eggs one by one, beating for 1 minute after each addition.
  4. Beat in the vanilla; don’t be concerned if the mixture looks curdled. Reduce the mixer speed to low and mix in the melted chocolate. When it is fully incorporated, add the dry ingredients alternately with the coconut milk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. At this point, the batter will be thick, like frosting. Still working on low speed, mix in the boiling water, which will thin the batter considerably. Switch to a rubber spatula, scrape down the bowl and stir in the chopped chocolate. Divide the batter evenly between the two pans and smooth the tops with the rubber spatula.
  5. Bake for 25 to 30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be springy to the touch and a thin knife inserted into the centers will come out clean. Don’t worry if the tops have a few small cracks. Transfer the cake pans to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)
  6. When you are ready to fill and frost the cake, inspect the layers. If the cakes have crowned, use a long serrated knife and a gentle sawing motion to even them.
  7. If you want more than two layers of cake, with the same knife, slice each layer horizontally in half. Then set 3 layers aside and crumble the fourth layer; set the crumbs aside. But if you only want a simple two layer cake, you don’t have to do this.
  8. To make the filling and the frosting start by putting the egg whites in a clean, dry mixer bowl or in another large bowl. Have a candy thermometer at hand.
  9. Put the sugar, cream of tartar and water in a small saucepan and stir to combine. Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes. Uncover and allow the syrup to boil until it reaches 242 degrees F on the candy thermometer. While the syrup is cooking, start beating the egg whites.
  10. When the syrup is at about 235ºF, begin beating the egg whites on medium speed with the whisk attachment or with a hand mixer. If the whites form firm, shiny peaks before the syrup reaches temperature, reduce the mixer speed to low and keep mixing the whites until the syrup catches up. With the mixer at medium speed, and standing back slightly, carefully pour in the hot syrup, pouring it between the beater(s) and the side of the bowl. Splatters are inevitable — don’t try to scrape them into the whites, just carry on. Add the vanilla extract and keep beating the whites at medium speed until they reach room temperature, about 5 minutes. You should have a smooth, shiny, marshmallowy frosting. Although you could keep it in the fridge, it’s better to use the frosting right after it is made.

Cake Assembly Time!

  1. Put a bottom layer cut side up on a cardboard cake round or on a cake plate protected by strips of wax or parchment paper.
  2. Using a long metal icing spatula, cover the layer generously with frosting. Top with a second layer, cut side up, and frost it. Finish with the third layer, cut side down, and frost the sides and top of the cake. Don’t worry about smoothing the frosting — it should be swirly.
  3. Now, cover the entire cake with the chocolate cake crumbs, gently pressing the crumbs into the filling with your fingers.
  4. Refrigerate the cake for about 1 hour before serving.

WOOO! I know that was A LOT of stuff but YOUR CAKE WILL BE DELICIOUS! MMMM cake!

No matter what dessert you are serving for Valentine’s Day, create it with love because it will taste even sweeter 🙂

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.