Chocolate Dipped Peanut Butter Cookies

I’m going to say this upfront.

I’m (occasionally) allergic to peanuts.

Not always. But sometimes I choke and get a rash and can’t breathe. Not always, but sometimes.
(I was also allergic to Pepsi, but that was eons ago and all allergic tendencies vanished in a year. So there.)

Anywhooo, on days that I’m not feeling particularly allergic, I like baking with peanut butter because I have a penchant for the peanuty.
I do not fully understand why I wrote that sentence, but I refuse to delete it. It adds style to the blog.

Mmhm.

Getting back to the cookies, these are chewy and wonderful, crispy on the edges and soft on the inside. Basically the cookies of my dreams. Don’t over bake these beauties as they’ll be quite soft when you take them out, but fear not, they are not undercooked.
They’ll harden as they cool.

Obviously, dipping in chocolate is not an option. Nor are the sprinkles.

I’m watching you.

Chocolate Dipped Peanut Butter Cookies

1 stick (100 grams) butter, softened (if using salted butter, such as Amul, omit the salt)

1 cup dark brown sugar, packed

3/4 cup peanut butter

1 cup all purpose flour

1 tsp baking soda

1/2 tsp sea salt

1 egg

1 tsp pure vanilla extract

200 g dark chocolate + sprinkles to decorate

Directions:

Line/ grease a baking sheet with parchment paper.

Cream together the butter, brown sugar and peanut butter until light and fluffy. Add the egg and vanilla and mix until just combined. Don’t overmix, you don’t want hockey pucks.

In another bowl, whisk together the flour, salt and baking soda. Add in batches to the wet ingredients and combine gently just until a dough forms.

Chill in the fridge for half an hour.

Preheat the oven to 350 F.

Scoop our balls of dough and press down gently with the back of a fork.

Bake for 15 minutes until edges are golden brown. Let cool till firm.

(Not)Optional:
Melt 200 grams of dark chocolate. Dip one edge of the cookie in and top with sprinkles.

Yessss. Mondays just got tolerable.

Salted Whole Wheat Chocolate Chip Cookies With Orange Zest

So, two things: One, I never would have thought to be whole wheat flour in cookies. Like normally, I like white flour, white sugar and butter for my empty calories.

BUT.
This may as well be a life changing cookie. The whole wheat flour gives it a nutty, amazing flavour like none other.

Two, I accidentally BURNT the bottom of these cookies. For reals.
So someone ( read: me) had changed the oven setting so that only the BOTTOM of the cookies bake.
So you can guess what happened after that.

I cried.

Then, I ate a cookie. Then, another one.
THEY ARE SO DARN TASTY. Even with the burnt bottom. Ohhhh, man. You have to make this. If there’s one thing you’ll bake this weekened. Let it be this.

( ps: I updated my about page!)

SALTED WHOLE WHEAT CHOCOLATE CHIP COOKIES WITH ORANGE ZEST

1 1/2 cups whole wheat
1/2 cup brown sugar
1/2 cup white sugar
3/4 tsp baking soda
3/4 tsp salt
1 stick cold butter, cut into tiny pieces
1 egg
1/2 cup dark chocolate chips
1/4 cup chopped hazelnuts/almonds/more chocolate chips
1 tsp grated orange zest
Sea salt for sprinkling

Preheat the oven to 180/350.
Stir the dry ingredients together, sifting out any large pieces if grain. In another bowl, cream together butter and sugars till combined, about 2 minutes.

Add the egg and beat again. Stir in the vanilla. Add the flour mixture and beat on low till barely combined. Stir in the chocolate chips/nuts and zest. For large cookies, drop 1/3 cup mounds on a baking sheet. Sprinkle with sea sy and bake for 15-20 minutes or till golden brown.

Snickerdoodles

Hey there!
I spent the weekend doing what I love most: baking.

I baked bread,snickerdoodles,cinnamon buns and muffins!

It was the best. How did you celebrate the weekend?

But my favourite thing by far, were the snickerdoodles. They were soft, doughy, cinnamon-spicy and perfectly sugary! My favourite way to eat em was sandwiched between some cinnamon ice cream!
Chocolate overload? More like cinnamon overload!
Cinnamon is the new chocolate, I say.

Oh, and on a completely unrelated note. That loaf of bread above?

It was baked with fresh yeast.

It turned out amazzzzing! So fluffy and fabulous. Although, next time I would probably stick to active dry. I didn’t really notice.A big difference except that my dough rose more quickly.

Anyway, happy Monday!make these for yourself! You deserve it.

SNICKERDOODLES:

1 cup all purpose flour
1/2 cup white sugar
1/2 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp cream of tartar

2/3 stick butter softened
1 egg at room temperature
1 tsp vanilla extract

SEPERATE:
1/2 cup powdered sugar
1/2 tbsp ground cinnamon

In a separate bowl, sift together the dry ingredients.

Cream together the butter and sugar. Now add the egg + vanilla and mix well.
Fold the wet ingredients to dry and mix with a spatula till just combined. DO NOT OVERMIX.
Chill the dough in a little Baggie for 30 mins.

BEFORE BAKING:
Preheat the oven to 160 C.
Remove the dough for the fridge and set aside. Line a tray with parchment paper.
Combine the powdered sugar and cinnamon. Now roll little balls of dough and drop them into the cinnamon sugar mixture till well coated. Place them on the baking sheet and use a fork to press them down till they are flat. They should have a little indentation on top.
Bake for 12 minutes or till they are still a little soft in the centre. Do no overbake as the cookie will continue to cook as it cools.