Thick & Chewy Peanut Butter Cookies

 

I’ve been cutting back on my cookie consumption, limiting myself to two cookies every afternoon with a cup of coffee. That does not, however, mean that I’ve stopped baking them. In fact, I’ve fallen hard for these gourmet-style Thick & Chewy Peanut Butter Cookies, and I’m not even sorry about it. I mean, who wouldn’t lose their mind over a cookie that’s basically a peanut butter lover’s dream come true? These beauties are thick, chewy, packed with peanut butter chips and crunchy roasted peanuts, and they’ve got that perfect crisscross fork pattern that screams “I’m fancy, but I’m here for a good time.” I’ve been munching on them nonstop (don’t judge me), and I’m pretty sure my kitchen smells like a peanut butter paradise right now.

Thick & Chewy Peanut Butter Cookies

 1 c. butter, room temperature

1½ c. dark brown sugar, tightly packed

½ c. sugar

1 c. creamy peanut butter

2 large eggs

1 T. vanilla extract

3½ c. flour

½ t. salt

1 t. baking powder

1/8 t. cinnamon (trust me)

1 10-oz. bag peanut butter chips

¾ c. dry roasted peanuts

½ c. granulated sugar for topping

 Line two cookie sheets with parchment paper; set aside.

In a large mixing bowl, combine the butter, brown sugar, granulated sugar, peanut butter, eggs, and vanilla. Mix until the mixture becomes light and fluffy, 2-3 minutes.

 In a medium bowl, whisk together the flour, salt, and baking powder until well blended. Gradually add the dry ingredients to the wet ingredients, mixing until combined.

 Fold in the peanut butter chips and peanuts, ensuring they’re evenly distributed.

 Using an ice cream scoop, divide the dough into 14 balls. Roll each dough ball in the granulated sugar coating them well.

 Place seven balls on each of the two prepared cookie sheets. Use a fork to press down gently on the top of each cookie, creating a crisscross pattern. Sprinkle additional sugar on top.

Refrigerate the cookie sheets for one hour to chill.

 Preheat the oven to 375°F.

 Bake for 16-18 minutes, or until the edges are golden. Removed from oven and allow to rest for five minutes before removing to a wire rack to cool completely.

Yields 16 whopping big cookies.

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Trader Joe’s Inspired Roasted Pecan Blue Cheese Spread

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I have always felt that there is good and bad in everything, even a pandemic. One of the good things is that I can get my favorite food, from my favorite restaurant, brought right to my door. I have to admit that, initially, I went a little crazy ordering food (my hips will back me up on this).  But, that can get to be a little expensive, which caused me to wonder why I couldn’t re-create some of these dishes on my own.

If you’ve read this blog for any length of time, then you know that my favorite food is a cheeseburger. I like any kind of cheeseburger with any kind of cheese, single patty or double, broiled or grilled, topped with a variety of condiments, or plain, as long as there is meat and cheese on a bun, I’m a happy girl. I do have a particular liking for the bacon bleu cheese burger at Red Robin, and that got me thinking. Why not make my own delicious burger, top it with thick slices of Applewood-smoked bacon, and a dollop of blue cheese spread? The blue cheese spread that I had in mind was the kind that is sold at Trader Joe’s. Sadly, TJ’s doesn’t deliver, so I was determined to make my own. The result of that effort is the recipe below. It makes a fabulous blue cheese bacon burger, but it’s also very tasty on its own with fresh fruit and crackers. Perfect for a snack, perfect to top a burger or steak, easy to make, and keeps in the fridge for 7-10 days. What are you waiting for?

Trader Joe’s Inspired Roasted Pecan Blue Cheese Spread

4 oz. cream cheese, softened

1/3 cup chopped pecans

4 oz. container blue cheese crumbles

2 T. sour cream

1/8 t. Worcestershire sauce 

Pinch of salt

Few gratings freshly ground black pepper

 In a 9-inch sauté pan over medium heat, toast pecans until fragrant and golden.

 Place remaining ingredients in a medium mixing bowl, and beat for 2 to 3 minutes until well blended. Turn into storage container and chill at least an hour before using.

 Use it as a dip or spread on its own with fresh fruit and potatoes, or as a topping for steaks and burgers.