Hey! How are you? I feel like it’s been ages since I’ve shared a recipe and I’m looking forward to catching up. In the last few weeks I’ve been tied down with a whole different online endeavour– editing another website! What a lot of work. It should be live in the next few days or so, and I can’t wait to share it with you!
I’ve been neglecting Blue Owl Treats with all this time spent on another site, but the good news is, I’ve been busy as ever baking like a normal Blue Owl would. So busy that I am backlogged with cakes, cookies and crafts to share with you! I’ve decided to break the icy silence with a post of some to-die-for peanut butter cookies I baked for some friends last week. I don’t think I’ve ever received so many compliments on a batch of cookies before. I guess you can’t go wrong with a little PB and chocolate, right?
This recipe came to you straight from a good friend of mine. She shared these cookies with me in a symphony rehearsal and they literally made my day. The cookies were such little smidgens of peanut buttery goodness!
These cookies turn out nicely soft and chewy, but I think the root of their perfection is that these peanut butter morsels call for cane sugar instead of traditional white granular sugar. Cane sugar gives the cookies an extra crunch that you just can’t get from brown or white sugar in my opinion! (Oh and dont pass on the decision to splurge a little on that extra-chunky, natural peanut butter.. it is also a critical indulgence to making these babies irresistibly good tasting!)
Milk Chocolate Peanut Butter Cookies
Time: 30 minutes Temperature: 375 F.
1 cup all purpose flour 1/4 cup whole wheat flour 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 cup milk chocolate chips* 1/2 cup butter, softened 1/2 cup natural chunky peanut butter 1/2 cup brown sugar 1/2 cup organic cane sugar 1 egg 1 tsp vanilla * If you want your cookies to resemble mine with a chocolate centre, buy milk chocolate medallions from the bulk food section of your grocery store.
1. Preheat oven to 375 F. Line a baking sheet with parchment paper and set aside.
2. Whisk flour, whole wheat flour, baking soda, baking powder and salt in a bowl. Mix in chocolate chips until they are coated in mixture. If you are using milk chocolate medallions instead of chips, don’t add them to the mixture yet.
3. In another bowl, cream softened butter, peanut butter, brown sugar sugar and cane sugar. Mix until light and fluffy. Beat an egg in a bowl, and then mix into dough until fluffy. Add vanilla!
4. Blend the flour mixture into the butter mix gradually until just combined.
5. Spoon cookie dough and roll into 1 inch balls and place 1 inch apart on baking sheet. Gently squish balls down. If using chocolate medallions, place them in the centre of each squished cookie ball.
6. Bake cookies for 10 minutes or until just set.
Recipe Credit: Erin Fung
And there you have it! The tastiest peanut butter cookies I’ve ever made. This is definitely going to become one of my baking staples! What about you? Do you have any tried and true favourites? I’d love to hear!
It’s hard to believe that July is next week, right? I really am aching for it to arrive, since it means I will be one step closer to seeing my twin sister! We will flounce around Australia for three weeks along with our lovely older sister. After a busy year, I couldn’t be happier to have an open calendar to travel, along with some much needed sister time. :) Do you have any summer travel plans?
I hope you have a great week full of some sunshine, maybe an ocean adventure for you sea-city folk (kayak? a paddle-board?) and perhaps a moment to release some creative energy you’ve got pent up (paint? play some music? journal?).
PS: This video really hit home for me. Single-tasking is the new multi-tasking. Aren’t we all guilty of this??
PPS: I hit up Food Truck fest last weekend and tried a pizza sandwich. What an ingenious idea, right? Check it out.