Peanut Butter Chocolate Chip Cookies

The other day my friend Jess mentioned that she had made some peanut butter chocolate chip cookies and was bummed that they turned out dry. Well after she went back to the source of the recipe she noticed that a lot of other bakers had commented with the same issue. To me there is nothing worse than a dry cookie, I was bummed for her (aren't I so empathetic?)

Then I remembered that I had made these awesome cookies and had never gotten around to blogging them. Well, for Jess' sake (and for all you other peanut butter chocolate chip cookie lovers), here is this awesome recipe.

These are seriously some of the best cookies I have ever had. Doug and I totally loved them. In fact as soon as the last one was gone Doug asked me to make more.... and I was happy to.

I found these on Stephanie Cooks (along with a lot of other really great looking recipes, check out her blog!). These are seriously so good, you won't be disappointed.

Peanut Butter Chocolate Chip Cookies

From Stephanie Cooks

Ingredients:

1/2 cup (1 stick) butter, softened

1/2 cup chunky or smooth peanut butter

1/2 cup granulated sugar

1/2 cup brown sugar, firmly packed

1 egg

1 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup semisweet chocolate chips

Directions:

Preheat oven to 375°.

Cream the butter, peanut butter and sugars until light.

Add the egg and mix until fluffy.

Blend the flour, baking powder, soda and salt together well.

Add these dry ingredients to the butter mixture.

Add the chocolate chips.

Drop cookie dough by teaspoonfuls onto lightly greased baking sheets.

Bake for 10-12 minutes at 375°.

TWD: Blueberry Crumb Cake

I was so excited to try this recipe. I love coffee cakes and I discovered last summer that I love blueberries, so I was pretty sure this would be a hit. And it totally was. This was incredibly easy to throw together and baked up perfectly. We had some after it had cooled and it was perfect and then saved some for the next night. I was afraid it would be dry the second day but it was still really good.
I used frozen berries for this as the fresh are hard to find and really expensive here and I skipped the nuts in the crumb topping. But even with frozen berries this was so good, I highly encourage you to try this.

This recipe was picked by Sihan of Befuddlement, check out the site for the recipe for this incredible treat. And check out all the TWD bloggers to see what they thought.

Blueberry Crumb Cake from Baking From My Home to Yours by Dorie Greenspan, pages 192-193.

TWD: French Yogurt Cake With Marmalade Glaze

I was incredibly excited when I saw this week's recipe. It just sounded amazing. Cakes like this are known as pantry cakes in France because they typically include ingredients that you already have on hand. This is true, the only things I had to grab from the store were the yogurt and the marmalade. I ended up with orange marmalade because I couldn't find any lemon and vanilla yogurt because I made the mistake of shopping on a Monday and the yogurt choice was really picked over.

This recipe was really easy to throw together and tasted awesome. It got a little dry the next day, so make sure you seal it up really well. I think this cake would also be great without the glaze with some nice fruit and a touch of whip cream (like this pound cake I made last year).

Liliana of My Cookbook Addiction picked this week's recipe, you can see the recipe there. Be sure to check out her blog and all the TWD members to see how they handled this recipe.

French Yogurt Cake with Marmalade Glaze from Baking From My Home to Yours by Dorie Greenspan, pages 224-225.