It’s a well established fact that those Caroline girls love things of the peanut butter chocolate variety, and these cookies hit all the right notes with amazing texture, chewy, crumbly, and melt in your mouth chocolatey. This recipe was adapted by Smitten Kitchen from Magnolia Bakery in NYC. I insist on the peanut butter chips, they make such a difference and I think that’s what makes these my favorite of all the many peanut butter chocolate chip cookies I’ve met. In the batch that’s pictured I substituted some of the chocolate chips for m and m’s because the kids love that kind of business, and it was really delicious. They are a cookie I only make when I know I can share them with a crowd because I want to EAT THEM ALL! And so will you!
1 1/4 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup peanut butter at room temperature (I used smooth, but Deb notes that the bakery uses chunky so if you want little peanut chunks go that route)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips
for sprinkling 1-2 tablespoons sugar (I use turbinado or demerara sugar)
Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips.
Place sprinkling sugar on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. I like to put them on a silpat. Using a fork, lightly indent with a crisss-cross pattern, but do not overly flatten cookies.
Bake for 9-11 minutes. Do not overbake. Cookies may appear to be underdone, but they are not. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
Oh bananas, chocolate and peanut butter, you have our whole heart! We salute you here on two carolines with not, 5, not 10, but literally dozens of recipes and we’re not even done yet! This is a wonderful mash up of 1.0’s famous banana peanut butter chocolate chip cake with my (2.0 duh) renowned peanut butter chocolate cake frosting – and trust me, it’s all that is right in the world to combine these two masterful recipes into one dessert. Grab those spotty bananas and buy a big bag of pow sug because these are going to need to be added to your summer bucket list STAT! -CK 2.0
For the cupcakes:
4 very ripe bananas
2 large eggs
1 tsp. pure vanilla extract
1 ½ cups unbleached all-purpose flour
1 cup granulated sugar
1 tsp. baking soda
2 tsp. ground cinnamon
3/4 cup peanut butter (use creamy or crunchy according to texture preference, but probably creamy, and not the kind you have to stir)
2 cups chocolate chips
For the frosting:
10 ounces cream cheese, at room temperature
1 stick (4 ounces or 1/2 cup) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand like Jiff or Skippy
Set oven to 350. Line two muffin tins and spray just a touch of cooking spray (I use coconut for most bakes) into the bottom of each one.
In a medium mixing bowl, mash the bananas well with a fork or potato masher. Add the eggs and vanilla, and stir well to combine. In a separate bowl, mix together the flour, sugar, baking soda, and cinnamon—then add to the banana mixture.
Add the peanut butter and when that is combined, add the chocolate chips.
Pour the batter into your lined muffin tin up to 3/4 full then bake one at a time for about 17-19 minutes (you know your oven, check for doneness with a toothpick).
For the frosting -In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes. Add the peanut butter and beat until thoroughly blended.
Put a large star tip (I use all of these large tips regularly for cupcakes, macaroons and all manner of sweets) into a big piping bag and seal the end with plastic wrap or a clamp then drape your bag on a very tall glass or I always use a vase. Fill your piping bag with frosting then pipe a cute swirl of PB frosting onto each cupcake, once they’ve cooled. This frosting and cake keep fine at room temperature but keep them in a sealed container for freshness. If you don’t have a piping bag and tips just spread it on top of your cupcakes however you want.
Remember that one time, when it was too hot for life? Don’t get me wrong, I love summer! I mean—I have to hide my fair skin from the sun the whole time—but I love that blessed sweet blue sky and warm summer nights. But when the sun brings that triple digit heat, you don’t necessarily want to turn on your oven and sweat over it. So, what better solution than to make ice cream? I was hanging out with my sis the other week, and she made some crazy good raspberry ice cream in such a quick amount of time, that I got it in my head to do the same. The base is Ben and Jerry’s Vanilla Ice Cream, and it’s oh-so easy to make! Of course you know I had to go to one of my favorite flavors and threw in Trader Joe’s Dark Chocolate Peanut Butter Cups and some PB chips for my mix-ins. I can’t get over how simple and fast and delicious it was! So, I’m thinking you have new weekend plans, amiright?
Us Caroline’s obviously enjoy sweets, but the area where we display the most alarming lack of self control is in the “peanut butter/ chocolate” category. We have posted a number of desserts with this combo such as our Chocolate Peanut Butter Pie, Peanut Butter Banana Chocolate Chip Cake, Peanut Butter Chocolate Chip Cookies, Chocolate Peanut Pretzel Brittle….the fact that there are quite a few more is making me wonder if we should ease up on the peanut butter chocolate desserts…..yeah, not going to happen. These Peanut Butter Buckeye Brownies are a King Family Classic made originally from our matriarch Joyce King and then repeatedly enjoyed by our sister Kristin’s family and mine (CK 2.0) who can only make them on occasion because of the aforementioned lack of control around perfect peanut butter chocolate combo’s like this one. If you also want to eat ALL of the peanut butter chocolate desserts maybe make these for a crowd, because they are insanely irresistible.
1 cup butter
1 cup granulated sugar
1 cup brown sugar
1 cup flour
3/4 cup cocoa powder
1/4 teaspoon coarse salt
1 teaspoon baking powder
1 teaspoon vanilla
Peanut Butter Layer:
2 cups powdered sugar
1/2 cup butter (room temp or softened)
8 ounces creamy peanut butter (I find the Jiff/Skippy variety work best because they don’t separate, but you could try using all natural peanut butter if you’d like)
1. Preheat oven to 350 – spray or butter a 9×13 pyrex dish. Mix all the ingredients for the brownie layer and spread into your prepared pan. Bake for about 23-26 minutes and let cool.
2. For the peanut butter layer, mix the butter and peanut butter until well combined then mix in the powdered sugar until it’s all combined. I use a stand mixer because this layer gets thick so it would be tough to mix by hand. Spread on top of your brownie layer and try to even it out pushing it into the corners etc. Put in the fridge to cool about an hour.
3. To make the chocolate ganache layer (it’s not really ganache, but we are going to go ahead and call it that because we’re fancy) melt the butter and chocolate chips in a saucepan until totally combined then spread over the peanut butter layer. It will harden as the chocolate cools. Serve at room temperature. Side note this dessert freezes nicely, just let it come up to room temp before serving. Enjoy!