Tag Archives: peanut butter

Brown Butter Peanut Butter Cookies

Cupcakes for Breakfast: brown butter peanut butter cookies

Guys. I may have made the best cookie ever. I didn’t mean to. It just sort of came together. I’m still surprised…and now I’m ready to brag and share the recipe with you. It started with browning two sticks of butter…I mean, you can’t really go wrong with that. Then I added crunchy peanut butter, baked, took a bite and almost died. Ok, I’m being dramatic…I hardly slept last night…but seriously, make these cookies. Then give them to your friends, tied up with a bow as holiday treat. Give them to boys as a “nice to know ya” parting gift. Sandwich some caramel ice cream between two of them and feel no shame when you eat a few of them during a Gossip Girl marathon. Seriously. The best. Ok, get baking and enjoy!

Cupcakes for Breakfast: brown butter peanut butter cookies

Brown Butter Peanut Butter Cookies

  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar, plus extra to sprinkle on top
  • 2 sticks unsalted butter
  • 1 1/3 cup flour
  • 2 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup crunchy peanut butter
  • 1 tsp vanilla extract
  • 1 egg
  1. In a medium bowl, mix brown sugar and granulated sugar.
  2. Brown butter in a medium saucepan then add the sugars. Set aside and allow mixture to cool for about ten minutes.
  3. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. Once butter is cooled, transfer butter mixture to a large mixing bowl. Add peanut butter to the mixture and beat on medium speed just until smooth. Beat in egg and vanilla.
  5. Slowly add the flour mixture and mix until dough comes together. Cover and refrigerate dough for at least two hours or up to overnight.
  6. When ready to bake, preheat oven to 350 degrees. Roll dough into 1-inch balls and place 2 inches apart on a lined baking sheet. Press a fork into the cookie in a crosshatch pattern.
  7. Bake until cookies begin to brown around the edges but centers still look somewhat doughy, about 9–10 minutes. Immediately upon removing from the oven, sprinkle sugar on the tops of the cookies and let cool on a wire rack.

Cupcakes for Breakfast: brown butter peanut butter cookies

PS. I’m over on vmac+cheese today sharing my abridged biography. Check it out!

Coffee-Glazed Peanut Butter Banana Bread

Coffee-Glazed Peanut Butter Banana Bread

There are many ways I’m pushing myself recently. Trying things that I know can really pay off. Because I have the time and the energy now. Be productive, learn about myself, and do better all at once.

Put my phone down and go to bed early so I can wake up early and GSD before noon. Not only show up for pilates, but hold that pike higher for a few extra seconds. Ask him out. Read for fun and read about business. Take the extra time to try something new in the kitchen.

Ok, not that this banana bread is going to change lives, but pushing my creativity in the kitchen fosters ideas at my desk and in my relationships too. I could have made my go-to banana bread, but those four over-ripened bananas were telling me to do more. You have the time and energy to do more. And that’s really just a beautiful thing. So I changed things up a bit. I did things a little differently and I learned – about consistency, patience, collaboration, selling. After all that, turns out I love this recipe even more and have decided that everything should be coffee-glazed.

Time, energy, coffee glaze. Those are my three favorite things right now. How are you pushing yourself if you have those things at your fingertips?

Coffee-Glazed Peanut Butter Banana Bread

Coffee-Glazed Peanut Butter Banana Bread

makes one 9 x 5 loaf

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 large egg
  • 2/3 cup sugar sugar
  • 1 teaspoons vanilla extract
  • 1/2 cup unsalted butter, melted and cooled
  • 1/2 cup crunchy peanut butter, melted and cooled
  • 4 large bananas, mashed
  • 1/3 cup milk
  • 2 Tablespoons strong coffee
  • 1 cup powdered sugar
  1. Preheat oven to 350°. Spray a loaf pan with non-stick spray or grease with butter, sprinkle some flour to lightly coat sides. In a medium bowl, mix together flour, baking powder, salt, and cinnamon. Set aside.
  2. In a large bowl, whisk egg and sugar together until smooth. Whisk in vanilla, peanut butter, and butter. Then add the mashed bananas and milk and mix until combined. Slowly add in dry ingredients mixing with a spatula or wooden spoon until batter comes together.
  3. Pour batter into loaf pan. Set pan on a baking sheet and bake for 50-60 minutes, or until center is set and a toothpick inserted comes out clean. Let cool completely.
  4. While baking, prepare glaze. Brew strong coffee and mix a couple of tablespoons with some powdered sugar until it becomes thick. Drizzle on top of cooled bread.

Coffee-Glazed Peanut Butter Banana Bread

Anthropologie tea cup (no longer available) | Leif Shop glitter spoons

Peanut Butter, Oatmeal, Nutella Cookie Sandwiches

Cupcakes for Breakfast: peanut butter oatmeal cookie sandwiches with nutella

These cookies are about knowing what’s right. Knowing that peanut butter and oatmeal and Nutella go so well together. It’s a no brainer. Knowing that I can create my own recipe and it will work because I’ve baked cookies dozens of times now and I understand the ingredients. Knowing when it’s the right time to get in the kitchen and get flour on the floor and on my face because it will just make me feel better. Knowing that it’s ok to make a whole batch of cookies solely as a vehicle for the big scoop of Nutella I want to eat with a spoon. Not knowing what’s the deal with the people I’m sharing them with, but knowing that sharing cookies with them will bring us together. And that’s worth making cookies for.

The point is, I’m starting to know. Recognizing that gut feeling. Figuring it out. Doing something with it. Even if that gut feeling is just about Nutella. That feels like growth to me. And what better way to grow than with awesome cookies in your pocket.

Cupcakes for Breakfast: peanut butter nutella oatmeal cookie sandwiches

Cupcakes for Breakfast: peanut butter nutella oatmeal cookie sandwiches

Peanut Butter Oatmeal Cookie Sandwiches with Nutella

  • 1/2 cup butter (1 stick), softened
  • 1/2 cup peanut butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 2 teaspoons vanilla
  • 1 1/4 cup flour
  • 3/4 cup rolled oats
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Nutella
  1. Preheat oven to 350°. Line cookie sheets with silpat mats or parchment paper.
  2. In a small bowl, sift together flour, oats baking powder, cinnamon and salt. Set aside.
  3. In the bowl of an electric mixer, beat butter and peanut butter with the sugars. Add egg and vanilla, mixing well until combined. Slowly incorporate dry ingredients until dough comes together.
  4. Form small balls of dough all about the same size and roll them into balls. Place them about two inches apart on the baking sheets and press down on them a little to flatten.
  5. Bake for 7-8 minutes until lightly golden around the edges. Let cool completely on a wire rack. Once cool, sandwich two cookies together with Nutella. and repeat.

Cupcakes for Breakfast: peanut butter oatmeal cookie sandwiches with nutella

Crunchy Peanut Butter Chocolate Cake

Cupcakes for Breakfast: crunchy peanut butter chocolate cake

I’m just going to give you the moral of this story up front: baking for boys can be all sorts of fun, but baking for your friends is better. That’s kind of the moral of my life though.

Cupcakes for Breakfast: crunchy peanut butter chocolate cake

So, here’s what I propose. Make a really good chocolate cake. I’m still a huge fan of Martha Stewart’s one bowl chocolate cake, but I know we can’t all be Martha, so if you must use your favorite Duncan Hines box I promise I won’t tell and I promise no one will care. Put on a pot of coffee and while it brews, make this crunchy peanut butter frosting. Slab it all over the cake – if it’s messy, so what? You’re just going to start eating it now anyway. Lick the extra frosting off your fingers. Invite a good friend over. Gossip about the boys. Bite of rich, moist, crunchy cake. Laugh. Sip of coffee. Inappropriate joke. Repeat. Pack up pieces of cake for your friends to eat for lunch the next day. Extend the cake love.

Cupcakes for Breakfast: crunchy peanut butter chocolate cake

Crunchy Peanut Butter Cream Cheese Frosting

For any kind of chocolate cake – but I like Martha’s best.

 

  • 1 (8-ounce) package cream cheese, room temperature
  • 4 tablespoons unsalted butter, room temperature
  • 1 cup crunchy peanut butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups confectioners’ sugar
  1. Beat the cream cheese and the butter together.
  2. Add the peanut butter and vanilla and continue to mix well.
  3. Slowly add the sugar (sift it if you’re not lazy like me) and beat until incorporated.

crunchy peanut butter frosting and coffee

Peanut Butter Chocolate Chip Oatmeal Cookies

Cupcakes for Breakfast: Peanut butter chocolate chip oatmeal cookies

Life has been moving way too fast recently. I’m still shocked it’s November. I’m trying to fit in so much in so little time. And all I really want is a night on my couch with a home cooked meal and for life to slow down just a bit. Living in what I’ve called “Nikki Mouse Club House” I’ve been avoiding cooking at home, so that hopefully the mice will stay out of my kitchen. So I’ve been eating out A LOT. I’ve had some great meals, so I’m not complaining, but I’m yearning for something smaller, something cheaper, and something made with my own hands.

A few weeks ago, I broke my no-baking rule and meticulously made these peanut butter chocolate chip oatmeal cookies. (I couldn’t let any crumbs fall on the floor!) While these are by no means a real meal, they totally hit the spot for something homemade…complete with that warm and fuzzy feeling. These crisp, delicate yet rich cookies just taste like home. Comfortable  Familiar. And that’s exactly what I was going for. It’s a lovely little feeling that does so much for your soul. (Which you can prolong for a while because you can just keep eating and eating these.)

Ok, so take some time to make these, grab a few, a glass of milk, your softest blanket, and curl up for some quality couch time. Trust me, you deserve it.

Peanut Butter Chocolate Chip Oatmeal Cookies

Recipe adapted from Martha Stewart – makes about 6 dozen

  • 3 cups old-fashioned rolled oats
  • 1/3 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup peanut butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups semisweet chocolate chips
  1. Preheat oven to 350°. In a medium bowl, stir together oats, flour, baking soda, baking powder, and salt. Set aside.
  2. Beat sugars, butter, and peanut butter in the bowl of an electric mixer until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
  3. On low speed, slowly incorporate the oats mixture just until combined. Mix in chocolate chips.
  4. Using a 1 inch ice cream scoop, drop balls of cookie dough 2 inches apart on parchment paper lined (or sprayed with non stick spray) baking sheets.
  5. Bake 13-15 minutes (rotating the pans half way through) until golden brown and set. Let cool on sheets for 5 minutes before transferring to wire racks to cool completely.

Also, why don’t I bake with oats more often? They add so much to a cookie and provide instant feels-like-home warmth in my belly. Like these oatmeal cream pies…perfection.