Today’s nutty Sunday Sweets post is a recipe ala the gorgeous and hunky Curtis Stone.
Now I don’t know about you guys, but peanut butter is definitely my favourite condiment. It just marries so well with so many foods! Here’s my top 10 favourite things to do with PB.
1. PB and banana? Yes.
2. PB and honey? Yes.
3. PB and jam? Yes.
4. PB on apple? Yes.
5. PB dipped in celery? Yes.
6. PB and cinnamon? Yes.
7. PB and pretzels? Yes.
8. PB and pasta/chicken i.e. satay sauce? Yes.
9. PB and ice-cream? Yes.
And finally … my ultimate PB AND combo …
Peanut Butter and Chocolate.
Another food that I imagine Gods and Goddesses would snack on daily, PB and choccie is just the absolute best (and worst for your health) combo. Salty, nutty and cocoa-y sweetness? Yes please! Your tastebuds will love you forever.
This recipe is super easy too! You’ll most likely have everything you need at home. I, ever the lazy one, didn’t have 155g of semi-sweet chocolate. I had a bit of this chocolate, a bit of that chocolate and some choc chips lying around so instead of going to the shops like a non-lazy person, I just threw a bit of everything in. It’s chocolate, it’s going to taste damn yummy no matter what kind it is!
Oh and FYPHI (for your pretty head’s information) I’m going to start doing question time at the end of my posts. I want to get to know all my loyal minions – er – readers thoughts/loves/opinions/home address. Obviously kidding with the last thing. Or am I? Either way, come and play with me and get commenting!
1 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup natural chunky peanut butter (about 9 ounces / 280 grams)
1/2 cup (packed) light brown sugar
1/2 cup granulated / caster sugar
1/2 cup (1 stick / 125 grams) unsalted butter, at room temperature
1 ½ tablespoons honey
1 large egg
1 teaspoon vanilla extract
5 ounces / 155 grams semisweet chocolate, coarsely chopped
1. Preheat the oven to 180°C/350°F.
2. Line 3 heavy large baking sheets with baking paper.
3. Mix the flour, baking soda, and salt in a medium bowl.
4. Using an electric mixer, beat the peanut butter, brown sugar, granulated sugar, butter, honey, egg, and vanilla in a large bowl until well blended.
5. Stir the dry ingredients into the peanut butter mixture in 2 goes.
6. Stir in the chopped chocolate.
7. Scoop about 3 tablespoonfuls of dough for each cookie onto the prepared baking sheets, spacing them 2 1/2 inches apart.
8. Bake for about 12 minutes, or until the cookies puff and begin to brown on top but are still very soft to the touch.
9. Cool the cookies on the baking sheets for 5 minutes.
10. Transfer the cookies to a rack and eat warm or cool completely.
Do I even really need to tell you how DELICIOUS these cookies are? Chewy and moist, with gooey chocolate (especially so if you eat them straight out of the oven) and a wicked complement of the PB’s saltiness and nuttiness with the sweetness of the chocolate. I mean just look at the chocolate oozing out of the cookie.
Nuff’ said. Or really, nuff’ seen.