Tasty Tools II – Peanut Butter Chocolate Chip Cookies

This month’s Tasty Tools event (hosted by Joelen) asked that we make something using a scoop. I love my scoops. I use an ice cream scoop to make cupcakes. Since I make so many cupcakes, my cookie scoop often gets neglected. I love using a scoop when I make cookies because it gives them all a uniform size and shape.

I saw this recipe come up in my Google Reader and it sounded perfect for our Beirut league. I figured a cookie was perfect because you can hold a beer in one hand and a cookie in the other. And the saltiness of the Peanut Butter would go with the beer.

As usual, the cookies disappeared and everyone seemed to love them. I’m glad I ate one before we left the house or I wouldn’t have been able to try them.

The recipe is from Jessica, who has an orange kitchen. I love when people are not afraid to use color in their house. Our house in Cincinnati had red, yellow, orange, green, and brown paint on various walls in the house. I loved it.

Peanut Butter Chocolate Chip Cookies – from Jessica – original recipe from the Magnolia bakery cookbook – makes about 36
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature
3/4 cup plus 1 tablespoon (for sprinkling) sugar – I omitted this1/2 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 (I used milk chocolate peanut butter swirl chips)
1/2 cup chocolate chips

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 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. Using a fork, lightly indent with a crissscross pattern (I used the back of a palette knife to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 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.

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16 Responses to “Chocolate Whiskey and Beer Cupcakes”

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    1
    yumventures — March 10, 2010 at 1:53 pm

    Mmmm amazing! I love all of the different flavors in each part of the recipe! Perfect for the 17th…maybe even with a drop of green food coloring =)

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    Sunshine — March 10, 2010 at 2:28 pm

    I’ve been wanting to make a version of htis for awhile and almost did this weekend. Now my plan is tackle them for St. Pat’s. Thanks for reminding me to do this.

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    Jes — March 10, 2010 at 4:33 pm

    My husband and his Army buddies LOVE these cupcakes! I get requests for them almost weekly!

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    Cara — March 10, 2010 at 4:40 pm

    sounds so good!! I could go for one now 🙂

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    nutmegnanny — March 10, 2010 at 7:48 pm

    Well I love Irish Car Bombs so in dessert form I know I would love it even more!

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    Carly — March 10, 2010 at 8:10 pm

    Wow – I am dying to try these. They look amazing!

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    7
    Xiaolu — March 10, 2010 at 9:14 pm

    Wow these look amazing. That looks like the perfect amount of frosting, too.

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    Joanne — March 11, 2010 at 12:17 am

    I made these for a friend’s birthday last month and absolutely fell in love with them. They are the perfect St. Patty’s day cupcake. Or any day really. My friends proclaimed them the best they had ever tasted. Yours look fantastic!

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    Brisbane Baker — March 11, 2010 at 8:07 am

    What a wonderful recipe! And just in time for St Pats 😀

    BB

    Check me out.
    http://www.brisbanebaker.blogspot.com

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    Kerstin — March 12, 2010 at 3:17 am

    Mmm, they look amazing and are so perfect for St. Patty’s Day – yum!

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    Samantha Kate — March 12, 2010 at 8:17 am

    Wow these are some fancy looking cupcakes! Great job 🙂

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    12
    Shayna — October 9, 2010 at 2:34 am

    I’m still in the process of making these…(Have yet to Ice and taste) But My ganache didn’t come out right…I stayed runny even when completely cooled and I can’t figure out what I did wrong 🙁

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    Jen — October 11, 2010 at 12:47 am

    Shayna – So sorry to hear the ganache didn’t set up. Did you try putting it in the fridge? I’ve never had that issue…

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    Richele McHenry — March 14, 2013 at 3:35 pm

    I am ready to make these but I do not have enough bittersweet chocolate for the ganache. Can I use semi-sweet or unsweetened chocolate? Will it still taste okay?

    • beantownbaker — March 16th, 2013 @ 2:49 pm

      Sorry I didn’t get back to you sooner. Semisweet would work ok, I wouldn’t use unsweetened.

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    Kristina — July 24, 2015 at 1:35 pm

    Have you ever made these into a cake? I have made them multiple times and love them but was hoping to make this into a cake for a birthday. Any thoughts?

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