Cooking Through A Cookbook

Peanut Butter Chocolate Chip Cookies Review

Recipe 69 from The Smitten Kitchen Cookbook by Deb Perelman


WW Note: these cookies are going to cost you six points per sandwich. It makes about 40 sandwich cookies if you cut the dough thin enough. There’s probably a few ways you could attempt to lighten it up but when I did a little bit of swapping with lower fat peanut butter it just didn’t make that much of a difference. I feel like six points for a hardy cookie like this is a really good treat. The cookies are rich so you may not even want more than one.


This recipe can be found in Deb Perelman’s “The Smitten Kitchen Cookbook” on page 203-205 or on…

Unruly Bliss

Julia’s Album


Recipe 69 and desert number 4 in the cookie section of the desert chapter. I think this is going to absolutely excite anybody who loves peanut butter and chocolate together. I’m one of them and I found this very rich but very tasty. It was a well-timed recipe because we had friends who were recently engaged over for dinner and they helped us polish these off so they weren’t sitting on the countertop for my husband and I to get diabetes with! 🤦🤷

For some reason chocolate and peanut butter makes me think of Christmas cookies. I do the Hershey kiss peanut butter cookie {Peanut Butter Blossoms} around Christmas time per family tradition and these in some ways had a similar flavor.

This dough is very different from the PB Blossoms though! That cookie dough feels like…cookie dough! This cookie dough is very crumbly and thank goodness Deb warns you that’s how it’s going to be or you are going to think that you made a royal mistake that will not result in an nice cookie.

my KitchenAid was the most helpful thing I could have used to help all these ingredients come together quickly. If you don’t have one I think a hand mixer will work just fine. Keep in mind this is one of those recipes that you can’t do last minute and expect to be able to get out the door in an hour. You will have to refrigerate the dough to help it firm up a little bit so that you’re able to slice it so that it can bake in the shape you’re going for. So give yourself half a day to do these.

I went for rustic with mine verses using a cookie cutter because she said the cookie cutter is a lot harder to do with the fragility of the dough. I wasn’t up for challenging the day I made these so this was a much easier technique.

I got all excited when I saw that I was able to use my double broiler. My aunt graciously got it for me when we saw it at an antique store a few years back around my birthday. I have probably only been able to pull it out once because I haven’t done much baking while doing WW. Not that I should be doing much baking while still being on WW but unfortunately this is just a chapter I’m in right now 😉.

If you’ve never seen a double broiler it’s essentially one pot that rest in another. In the bottom pot you put water and in the top pot you put your ingredients that you need melted. In this case it was butter, peanut butter, chocolate and a pinch of sea salt. It allows the chocolate to come to a slow melt which keeps it from being over worked and the opposite of smooth.

I have been shopping around for a double broiler for a really long time at antique shops because my mom had a glass one we used when I was growing up. I knew I’d never find in a retail store these days. They don’t really sell them commercially right now! You kind of have to dig around for them in antique shops. These days you can use the microwave to melt your chocolate or use a glass bowl over a pot of boiling water. But to me this feels like something that’s just nostalgic to have in my kitchen so I was really happy to find it and even more happy to use it.

Once your dough has time to chill you’re taking it out and slicing it to begin to make the sides of your sandwiches. I probably ended up with more like 20 sandwiches versus 40 sandwiches so I probably cut the dough too thick.

I was able to use my White Large Round Stone from Pampered Chef to bake cookies. If you’ve never used stoneware to bake cookies consider grabbing some from me at my Pampered Chef site. Stoneware is the perfect thing to bake cookies on because they won’t stick and they’re really not going to burn on the bottom like they would on a metal baking sheet. some people swear that you cannot burn a cookie on a piece of stoneware. Stoneware is also just really great to have in your oven to help regulate and keep the temperature since they retain heat for so long. Even if you’re using a metal baking sheet, to have a piece of stoneware in your oven will keep your oven to temperature and help anything that’s in there cook more evenly with the well distributed heat from the stone.

That’s about it for these cookies. Once you your cookies cool you can pipe in your cool chocolate or just use a inverted spatula to spread a thin layer on as well. If you need one of those I sell those on my Pampered Chef site too…they are called Spreaders and we have small (great for jobs like this) and large (great for jobs like frosting cakes).

make sure to make these for the chocolate peanut butter lovers in your life :-) and if that’s you then please indulge in this recipe when you need a new recipe to try!

Happy cookie baking everyone!

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