by sweetenuf | Jan 7, 2018 | Baking Tips/Information, Cookies and Biscotti
Flourless PB Cookies with Twix Bites and Honey Roasted Peanuts – sweetenufblog.com
I’ve always made my pb cookies with flour (See recent post for Peanut Butter Crinkle Cookies). I came across this recipe in my pile of ‘I should try these recipes’ (doesn’t everyone have one of these piles or drawers or binders….) and gave them a whirl.
With only 7 ingredients and one bowl these cookies come together so quickly you will be amazed.
Add-ins for Flourless PB Cookies
All 2 dozen cookies were only a memory within about 24 hours so I’d have to say they were a hit! I added in honey-roasted peanuts but roasted salted peanuts or plain salted peanuts would be fine. I also chopped up Twix bites instead of using chocolate chips since I had a bag in my cupboard so don’t be afraid to sub in white chocolate chips or butterscotch chips or any combination you prefer.
Flourless Peanut Butter Chocolate Chip Cookies
Makes 24 cookies. Preheat oven to 350F. Parchment line 2 baking sheets.
Ingredients:
1 cup creamy peanut butter
3/4 cup sugar
1 egg, lightly beaten
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate chips
1/2 cup roasted salted peanuts
Method:
Beat peanut butter, sugar, egg, baking soda and salt until well combined. Mix in chocolate and peanuts.
Moisten your hands and roll about 1 tablespoon of dough into balls and place about 2 inches apart on baking sheet. Flatten slightly and bake 12-15 minutes until puffed and lightly browned around edges.
TIP: Check cookies after about 10 minutes. I find pb cookies often bake up quickly and every oven is different!!
by sweetenuf | Dec 16, 2017 | Cookies and Biscotti
Peanut Butter Crinkle Cookies w Chocolate and Honey Roasted Peanuts
Peanut butter cookies are always a hit and these are no exception. With the holidays upon us this recipe would be a great addition to your cookie tray for the peanut butter lover in your family.
From ‘littleepicurean’ Maryanne Cabrerea’s recipe (Holiday Cookies 2017 Bake From Scratch) the only switch up I made was to add in dark chocolate chips and honey-roasted peanuts to the batter, omitting rolling the cookies in the 2 sugars and the dipping step as well. I also used a fork lightly dipped in flour to slightly flatten my cookies for the signature ‘peanut butter’ look. In my house the cookie half dipped in the chocolate would be consumed and the ‘bare’ cookie would be left on the tray. When no one was looking of course!
Peanut Butter Crinkle Cookies!
Give it a try either way but make sure to bake these up sometime soon!
Chocolate-Dipped Peanut Butter Crinkle Cookies
Preheat oven to 350F. Line a baking sheet with parchment paper.
Ingredients:
1/2 cup unsalted butter, room temperature
1 cup packed brown sugar
3/4 cup creamy peanut butter
1 large egg
1/2teaspoon vanilla extract
1 1/2cups all-ppurpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
1/2 cup granulated sugar
1/2 cup icing sugar
8 ounces dark chocolate (72% cocoa), chopped
1/2 cup honey-roasted peanuts
Method:
In large bowl with an electric mixer beat together butter, brown sugar and peanut butter until creamy, scraping down sides of bowl and beating for 3-4 minutes. Beat in egg and vanilla.
In a medium bowl, whisk together flour, soda, baking powder and salt.
With mixer on low speed, gradually add flour mixture to butter mixture until just combined.
Place the 1/2 cup of granulated sugar and the 1/2 cup of confectioners sugar in small bowls. Use a medium scoop (1 1/2 tablespoon size) scoop out dough and roll first in granulated sugar then in confectioners sugar and place about 1 1/2 inches apart on prepared trays.
Bake until edges are set and cookies are cracked on top. Let cool completely.
Melt chocolate in microwave in 30-second intervals stirring after each until melted and smooth. Let cool slightly for about 3-5 minutes. Dip half of each cookie in chocolate and lay on parchment lined pan. Sprinkle with chopped honey-roasted peanuts. Repeat until all cookies are dipped and garnished. Cookies will set up in approximately 10 minutes.
Now sit down and relax and let the holidays begin!
Fist Full of Peanut Butter Crinkle Cookies
by sweetenuf | Nov 18, 2017 | Cookies and Biscotti, Holiday Baking
Chocolate Chunk Oat Shortbread
Today’s recipe is for sweet and chocolately shortbread made with the addition of toasted oats. The toasted oats add nutty flavour and crisps up the texture. The addition of chopped chocolate just makes the shortbread more delicious.
With the holiday season fast approaching and the weather getting colder shortbread seems to fit the bill! Although for me, shorbread anytime is the right time!!
Despite the fact you need to toast up the oats, with only 7 ingredients in total, these cookies are worth the extra step and I’m sure will make it onto your cookie platter.
Chocolate Chunk Oat Shortbread
From Canadian Living Holiday Baking 2015
Ingredients:
3/4 cup large flake oats
1 cup butter, room temperature
1/2 cup packed brown sugar
1 1/2 all-purpose flour
1/4 cup cornstarch
1/2 tsp salt
8 oz chopped semisweet chocolate
Method:
Preheat oven to 325F. Parchment line 2 cookie sheets and set aside.
Spread oats on a baking sheet and toast in the oven until lightly toasted, about 7-10 minutes. Cool completely.
In a large bowl, beat butter wth brown sugar until fluffy.
In a separate bowl, whisk together 1/2 cup of the oats, the flour, cornstarch and salt.
Add the dry ingredients into the creamed mixture and stir until combined. It might be necessary to knead the batter together. Fold in chocolate.
Roll 1 tbsp of dough into balls and press the top into the remaining oatmeal. (Alternately, use a medium scoop for larger cookies.) Arrange oatmeal side up about 2 inches apart on cookie sheets. Bake for approximately 12-15 minutes until edges are golden brown. Cool completely.
Baking Time for Shortbread
Chocolate Chunk Oat Shortbread – Sweetenuf!
by sweetenuf | Oct 23, 2017 | Cookies and Biscotti
Cookie Butter Chocolate Chip Cookies – sweetenuf.ca
The other day as I was standing over the counter licking my spoon clean from yet another dip into the Cookie Butter, or as some of you may know it, Speculoos Butter jar, I thought, hmmm, there must be a way to bake this cinnamony sweet goodness into a cookie! Just like peanut butter or Nutella or Reese’s peanut butter chocolate spread why wouldn’t this creamy concoction blend nicely into a cookie, muffin or even the filling for a macaron (ohhh, be still my beating heart, doesn’t that sound scrumptious).
Within minutes I came across a recipe for Cookie Butter White Chocolate Chip Cookies from the blog My Frosted Life and here I am sharing her delicious recipe with you.
Cookie Butter Cookies
The only switch ups I made were to use 1/2 white chocolate chips and 1/2 chocolate chips and to roll the cookies in coarse sugar, usually found at Bulk Barn or Michaels or a cake supply store. I find regular granulated sugar disappears as your cookies bake. Space your cookies out as they will spread while baking. Don’t overbake. 7 minutes doesn’t seem long but you want a nice soft centre with these cookies. Look closely at the edges to see if they have browned as it may be a little tough to tell since the cookie dough is brown!
Cookie Butter White Chocolate Chip Cookies
(From www.myfrostedlife.com)
Ingredients:
1/2 cup unsalted butter, room temperature
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 large egg
1/2 cup cookie butter
1/2 tsp vanilla extract
1 1/4 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 cup mini white chocolate chips
1/4 to 1/2 cup sugar, for rolling cookies
Method:
Preheat oven to 375F. Line 2 baking sheets with parchment paper.
In a large bowl with electric mixer beat the butter and sugars on medium-high until light and fluffy, 2-3 minutes.
Add the egg, vanilla and cookie butter and beat on medium speed until incorporated.
In a small bowl, whisk the flour, baking soda, baking powder, cinnamon, nutmeg and salt.
With mixer on low, add the flour mixture into the batter and mix until all the flour is incorporated. Fold in mini white chocolate chips until evenly distributed.
Refrigerate the cookie dough for at least one hour.
Cookie Dough Cookies – sweetenuf.ca
Once dough is chilled form into balls using approximately 1 tablespoon of dough. Roll dough in sugar and place on cookie sheet. Space cookies 2 inches apart to allow for spreading.
Bake for 7-9 minutes or until just brown around the edges.
Cool completely and enjoy!
by sweetenuf | Aug 13, 2017 | Cookies and Biscotti
Sweet and Salty Cookies
Besides being deliciously sweet and a little salty these cookies are a great way to use up some of those ‘little bits’ of the sweet and salty items hanging around your kitchen.
My quick to be devoured cookies contained a Wunderbar, some sea salt Caramel baking bits, salted peanuts and a few dark chocolate chips. These are great with pretzels or crushed potato chips for the salty portion or even Bugles…you remember those incredibly addictive delicious snack items. For the the sweet….well, the options are endless…smarties, chocolate chips, butterscotch chips, chopped chocolate or a combination of all of these.
Add-ins for Sweet and Salty Cookies
Each time you make these you can create your own unique combination of sweetenuf yumminess. Don’t hesitate, start looking for all those bits taking up valuable space in your cupboards.
Sweet and Salty Cookies
Preheat oven to 350F and parchment line 2 cookie sheets.
Ingredients:
1 cup unsalted butter
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
2 1/3 cups all-purpose flour
1 tsp baking soda
3/4 tsp salt
1 cup sweet (chopped chocolate, butterscotch pieces, M&M’s, etc.)
1 cup salty (crushed potato chips, pretzels, Bugles, peanuts, etc.)
Method:
In a large bowl, beat together butter with the sugars until light and fluffy. (As always, remember to scrape down sides and bottom of bowl throughout.) Beat in 1 egg at a time and beat in vanilla.
In a medium bowl whisk together the flour, baking soda and salt.
Stir dry ingredients into creamed mixture until combined. Fold in your sweet and salty pieces.
Use a scoop, approximately 2 tablespoon size, and leave a couple of inches between each cookies. Bake for about 12 minutes, rotating pans half way through baking time to ensure even baking.
Let cool and enjoy.
Sweetenuf – Sweet and Salty Cookies
by sweetenuf | May 19, 2017 | Cookies and Biscotti
Peanut Butter and Butterfinger Biscotti
Butterfingers in a biscotti you ask?! Superb I say…with the addition of crunchy peanut butter these cookies are amazing.
While my friends were shopping for the essential food items to keep us going for our next few days of vacation in Florida, I headed straight for the baking aisle! Never mind about fruits and vegetables and wine, what sweet delights can I pick up in Aisle 5, that are not available at home.
Alas, the choice was minimal. I have been known to be overweight on the suitcase because of a dozen or so packages of Heath Chocolate Bits or peanut butter filled chocolate chips purchased while on vacation. 
But a few bags of Butterfinger baking pieces did find their way into my suitcase and along with the bottle of Cava and several other items my suitcase was stickered with a “Heavy Load” warning…upside…they didn’t put it on me, so I guess I can still eat a few more of my sweet treats!
Butterfinger Bits added to Peanut Butter Biscotti Dough
I added in the Butterfinger pieces same as I would add in either chocolate chips or nuts to my biscotti. The addition of some almond flour (or almond meal) helps give the biscotti a lighter texture as I don’t love my biscotti rock hard like many of the store bought monster versions!
Without further ado below is my recipe. Enjoy with or without Butterfinger pieces. You can add in whatever your choose or leave them plain. These keep for a couple of weeks on the counter and for several months well wrapped in the freezer.
A reminder to add or subtract baking time to your biscotti’s second bake depending on how ‘dry’ you prefer them. I usually bake mine a minute or two less on each side. They are still crisp and dunkable but don’t need to be dunked to be eaten.
I hope you give these a try and enjoy them as much as I did.
Peanut Butter Butterfinger Biscotti
Preheat oven to 350F. Line 2 cookie sheets with parchment or spray lightly with Pam.
Ingredients:
3 eggs
1 cup packed brown sugar
1/2 cup butter, melted
2/3 cup crunch peanut butter
2 1/2 cups all-purpose flour (or half of each of all-purpose/whole wheat)
1/2 cup almond flour or almond meal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup Butterfinger Bits (or roasted peanuts or chocolate chips)
In a large bowl, beat the eggs with the brown sugar until smooth and then beat in the butter and vanilla. Beat in the peanut butter.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Using a wooden spoon stir this into the egg mixture in 2 additions. This will form the dough and it may be slightly sticky. Stir in the Butterfinger Bits or chocolate chips.
Divide the dough into 2-3 even pieces (I do 2 pieces as my baking sheets are large).
On a lightly floured surface for dough into logs about 12-inches in length.
TIP: Wet your hands and the dough won’t stick!
Place logs on prepared sheets and using heel of your hand flatten the and shape as needed into rectangles.
Bake for approximately 25-30 minutes (check after 15 minutes to rotate pans and check on how they are baking. Adjust time accordingly.) When biscotti are lightly browned around edges remove from oven and cool.
Turn oven down to 300F.
When biscotti have cooled and firmed up slightly, 15-20 minutes slice into 1-inch pieces with a serrated knife. Place on sides on baking sheet and return to oven. After 8-10 minutes flip biscotti’s and bake an additional 8-10 minutes.
Let cool completely.
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