Last month was my first time participating in the Secret Recipe Club and I’m happy to be a part of it again. This month I was assigned the blog Heavenly Treats and Treasures. Grace started her food blog when her son left for college and has since been sharing all sorts of delicious sweet treats.
I’m not big into sweets but I wanted to make something special for D since he’s been helping so much with the food blog; writing up my monthly traffic and income reports as well as straightening out all the technical kinks.
With so many delicious sweet recipe to choose from I didn’t know what to pick. I finally had narrowed it down to three recipes; Vanilla Bean Cookies with White Chocolate Chunks, Almond Joy Cookies, and Brown Butter Blondies.
All sounded delicious and in the end I went with the Almond Joy Cookies – which I transformed into peanut butter cookies instead (mostly because I accidentally grabbed the jar of pb instead of almond butter when rushing through the store).
The cookies were quick to make and delicious. Best of all I didn’t even need to get out my hand mixer – I just mixed everything together by hand.
Peanut butter cookies the old fashioned way. Perfect with a glass of milk.
- 2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon coarse sea salt
- 1 stick unsalted butter
- 6 tablespoons creamy peanut butter
- 1 large egg, and 1 large egg yolk, at room temperature
- 1/2 teaspoon vanilla
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 6 oz. semi-sweet chocolate, cut into chunks
- Preheat oven to 325 degrees.
- In a bowl, mix together the flour, baking powder and salt. Set aside.
- In a small pan, combine butter and almond butter. Melt over low heat, stirring occasionally. Remove from heat.
- In a bowl, combine butter mixture with sugars and stir until combined and smooth. Add eggs and vanilla and stir until smooth. Add flour mixture, 1/3 at a time, mixing until just incorporated. Fold in the chocolate chunks.
- Line a baking sheet with parchment paper. Form cookie dough into small balls and flatten them out slightly with your hand. Leave enough space between cookies for them to spread.
- Bake for 9 minutes.