Chocolate Swirl Peanut Butter Cookie Cups

Cookie Cups:

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
    1. Preheat oven to 375 degrees F (190 degrees C).
    2. Sift together the flour, salt and baking soda; set aside.
    3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
    4. Shape into 1 tablespoon sized balls and press into the wells of a greased  muffin tin, pushing the dough up the sides slightly. Bake 10-12 minutes. Cool slightly and invert onto cooling rack to cool completely.

    For the buttercream filling: Beat 1/2 cup softened butter until fluffy. Beat in 1 cup powdered sugar, 1/4 cup cocoa powder, and 1 tsp vanilla extract, and 2 Tbsp. milk; mix well. Beat in an additional 1 1/4 cup powdered sugar. You can add more milk, a little at a time, to reach desired consistency.

    Fill a pastry bag with frosting and pipe frosting into the center of the cookies in  a circular motion.

    I only had enough frosting to make 12 cookie cups so I made these with the rest of the dough:

    This recipe would make about 30 cookie cups. And they probably wouldn’t last long if you have anyone in the house that loves chocolate and peanut butter. These reminded me of Reese’s Peanut Butter Cup at their best. Deff. a new household favorite.

    Add a comment February 26, 2007

    Girl Scout Cookies

    Every American has their favorite Girl Scout Cookie. In fact, it’s almost a law that each household must purchase at least one box of cookies from the Girl Scouts each year. For most of us, this is no problem and we each bring home many boxes of cookies. I think it’s great that the money we spend goes on to support these little girls, but have you read the ingredients in these cookies that we eat by the box-full? Do yourself a favor and save yourself a heart attack by not doing so. I, however, did read the box. All I can say is YIKES!!! I can’t believe that I put those things in my digestive tract. I felt the only thing I could do was say sorry to my stomach and try to create a healthier version of my favorite cookie: The Somoa. Caramely, buttery, chocolaty goodness all wrapped around a shortbread cookie. The cookie at it’s best. And at it’s worst, according to the ingredients on the box.

    So in my quest to recreate my oldtime favorites, I went from this:

     

    To These:

    I took a family shortbread cookie recipe and topped it with toasted coconut in a homemade caramel sauce and drizzled with chocolate. Although there is no lack of calories in them, there is a lack of really nasty oils and preservatives.

    The verdict: They were good. Really good infact, and they tasted pretty close to the originals. Unfortunately there is just something about a Girl Scout Cookie that makes it as good as a Girl Scout Cookie and you can’t beat whatever it is. I’m sure I’ll keep on trying to beat it though.

    While I was on the topic of girl scout cookies I decided to try recreating Do-Si0Dos as well. They are an oatmeal peanut butter cookie with peanut butter filling, another favorite. Instead of coming up with my own reacipe I just used this one from Allrecipes.com that had already been compared to the Girl Scout Do-Si-Dos.

    So with all of this girl scout business over with (for now) I’m satisfied with the results. I think my next attempt will be a homemade Tagalong. Yum.

     

    Add a comment February 24, 2007

    Brown Sugar Peacan Rugelach

    Yesterday I found myself in the kitchen, desperately wanting to bake something, but I was completely out of eggs! I panicked briefly and then started looking through my recipe collection for something egg-less that I could bake. My mother just about dies each time I make her these rugelach, they remind her of scraps of cinnamon sugar coated pastry dough that she used to get from my grandmother when she baked. So with no eggs, these sounded like the perfect thing to bake and the perfect surprise for my mother.

    They are based on this recipe from Williams-Sonoma. I use pecans instead of hazelnuts and alter the dough only slightly. They are truly delicious. They do have a bit of butter in them though and eating too many will truly turn you into a Chunky Monkey so watch out!

     

    Add a comment February 21, 2007

    Chocolate Chip Coconut Macaroons

    These are my fathers favorite cookies. They are light and coco-nutty with one of the best recipe enhancers ever: chocolate. I’m not going to write a lot about them. Just go make them and you’ll see. I promise

    4 large egg whites

    1 cup granulated sugar

    1/4 tsp salt

    1 tsp pure vanilla extract

    1/2 cup cake flour

    2 1/2 cups sweetened coconut

    Desired amount of chocolate chips

    In a bowl over a pot of simmering water whisk together the egg whites, sugar, and salt until the mixture is warm to the touch. Remove from the heat and stir in the flour, vanilla, and coconut. Refrigerate for 45 minutes and then stir in as many chocolate chips as you would like (the way I see it is the more the better). Refrigerate another 15 minutes.

    Preheat the oven to 325 degrees and line a cookie sheet with parchment paper. Scoop the dough by the tablespoon to form small mounds on the cookie sheets. Bake until slightly browned at the edges, 15 to 20 minutes. Let cool on the baking sheets for five minutes and then place on a cooling rack to cool completely.

    Makes about 30 macaroons.

    Based on this recipe from Joy of Baking. 

    Add a comment February 17, 2007

    Apple Streusel Cinnamon Cupcakes

     

    I had some apples left from a pie that I made the other day and they needed to be used up. When I was thinking about what to make for breakfast thismorning the apples came to mind. I had a recipe for a cinnamon swirl cupcake that sounded pretty good so I decided to incorperate the apple just to use it up. I’m glad that I did because these turned out pretty good and really moist. My family loved them.

    Topping

    1/2 cup white granulated sugar mixed with 2 tsp ground cinnamon

    Cupcakes

    1 cup grated peeled apple (from one large apple)

    2 tbsp cinnamon sugar (from the topping mixture)

    1 1/4 cup all purpose flour

    3/4 cup sugar

    3/4 tsp baking soda

    1/4 tsp salt

    2 large eggs

    1 cup canola oil

    1 tsp vanilla extract

    3 tbsp unsalted butter, melted

    Mix the grated apple and two tablespoons of cinnamon sugar and set aside. In a large bowl stir together the flour sugar, soda, and salt. Make a well in the center of the flour mixture and add in the eggs, oil, and vanilla, stirring until ingredients are evenly blended. Mix in the apple mixture and any juice that may have been released from the apple.

    Spoon the mixture into a muffin tin with cupcake liners. With a pastry brush, dab the tops of the cupcakes with butter. Sprinkle the cinnamon sugar topping over the cupcakes.

    Bake for 20-25 minutes at 350 degrees or until a toothpick inserted comes out clean.

    This recipes makes about 12 cupcakes and the cupcakes can be stored covered at room temperature for up to three days.

    1 comment February 17, 2007

    Happy Valentines Day

    Ok so Valentine’s Day is wayyyy overrated. I seriously considered whipping out some drab recibe with dark colors and possibly adding a little leftover Halloween decorations just to show how much I hate this holiday. Then I got some Valentines Day presents and my mood turned around. (so what if they were from my mother and not Prince Charming, we don’t have to dwell on that. a present is a present.) So what did I get? Roses. Typical I know but there was also a card. In the card my mother promised to get me something that I’ve wanted for quite a while now: a bunny rabbit!! They’re so cute and fluffy.

     Anyway, all of this happiness that revolved around the bunny got me into the Valentine’s mood a little bit and I decided to make some cupcakes. This week I’ve got a catering job on an island that’s aobut 15 minutes away from home by boat. Because of the island theme I’ve got going on I decided to do something tropical. Tropical mixed with pink especially for this little Hallmark holdiay we’ve got going on today.

    Here they are:

    I haven’t tried one yet but they smell pretty darn good. I’m not even close to pleased with my terrible frosting job though. I need to take a cake decorating class. Just something I’ll have to look into for the future.

    Anyway, here’s the recipe:

    1 1/4 cups all purpose flour

    1/2 tsp baking powder

    1/4 tsp baking soda

    1/4 tsp salt

    1 large egg + 1 additional egg yolk

    1 cup sugar

    1/2 cup canola or vegetable oil

    1 tsp vanilla extract

    1/2 cup sour cream

    3/4 tsp ground cinnamon

    1/2 cup mashed banana (about one large banana)

    1/2 cup canned crushed pineapple, drained

    1/2 cup pecans, finely chopped

    Sift flour, baking powder, baking soda, and salt in a medium bowl and set aside. In a large bowl beat the whole egg, additional egg yolk, and sugar for about 2 minutes on medium speed with an electric mixer. On low speed, mix in the flower mixture until well blended. Add the cinnamon, mashed banana, pineapple, and pecans and blend them together on low speed until fully combined. Line a 12 cupcake or muffin tin with cupcake liners and fill each with about a 1/3 cup of batter (the recipe said I would get 12, but I came out with 13).  Bake in a 350 degree oven for 20-25 minutes. Let cool and frost with the following recipe.

    Cream Cheese Frosting:

    1/2 cup unsalted butter, at room temperature

    6 ounces cream cheese, at room temperature

    1 tsp vanilla extract

    3 cups powdered sugar

    Food coloring of choice

    Beat together the butter, cream cheese, and vanilla until smooth, about one minute. Add powdered sugar and peat about one minute to combine. Add the food coloring and beat another minute to lighten the frosting so that it is fluffy. Frost the cupcakes with a pastry bag or spatula.

    Makes 12-13 cupcakes.

    1 comment February 14, 2007

    Carrot Cake Cookies

    I think that I baked these because it was extremely chilly outside thismorning. I was feeling a bit tired of winter and started to think about spring and when I think about spring I think about the Easter Bunny. I suppose the easter bunny got me thinking about carrots and the idea for baking carrot cake cookies was born. Anyway, I don’t care how the idea came about, I’m just happy that it did because these cookies are very yummy.

    1 cup packed light-brown sugar

    2 cup granulated sugar

    2 sticks room temperature butter

    1 teaspoon pure vanilla extract

    2 cups all purpose flour

    1 teaspoon each of baking soda and baking powder

    1/4 teaspoon salt

    1 teaspoon ground cinnamon

    1/2 teaspoon gound nutmeg

    1/2 teaspoon ground ginger

    2 cups old fashiioned rolled oats

    1 1/2 cups finely grated carrots

    1 cup raisins or finely chopped walnuts or a 1/2 cup of each

    1. Preheat oven to 350 degrees F and line baking sheets with parchment paper.

    2. Combine sugars and butter, beating until light and fluffy, 3 or 4 minutes. Add in eggs and vanilla and mix on medium speed until well combined.

    3. Sift together flour, soda, powder, spices, and salt. Mix into butter mixture on low speed until well combined. Mix in oats and carrots as well as raisins and walnuts if using.

    4. Chill for one hour in the refridgerator.

    5. Using a 1 tablespoon scoop, scoop the batter onto baking sheets leaving about 2 inches inbetween cookies. I like to flatten the scoops of dough out with my finger a little bit so that the cookies spread more while they are baking but this is just my personal preference, you don’t have to.

    6. Bake cookies in the oven 12-15 minutes and then cool them on a metal rack.

    When the cookies are cooled off completely sandwich them together with cream cheese frosting (http://i82.photobucket.com/albums/j274/rubberduckie4414/Picture002-1.jpg).

    You can store them in the fridge for up to three days or in the freezer for a bit longer.

    Now if only spring would come so I could have a legitamite reason for baking spring recipes…

    Add a comment February 1, 2007

    Welcome to Chunky Monkey!

    I’m Nicole, an inspired young baker living and operating a small catering business from my home in South West Florida. I hope you enjoy the recipes on this site as much as my friends and family do! Please share and comments or suggestions that you may have 🙂

    Add a comment February 1, 2007

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