Baking is My Thaaaang.
I enjoy baking. I love putting on my little apron and whipping up tasty treats. Baking clears my head and honestly brings me to center when I need a little “me” time.
That being said I noticed that since creating this little blog I haven’t been posting any recipes or pictures of what I’ve been baking. So why not just share my holy grail of recipes and finally let everyone know how I make “The Chubby Cookie”. Appropriately named due to the fact that eating too many of these sinkers will in fact make you chubby.
A little background on the Chubby Cookie: I’ve been making this cookie for years. I think I saw my Aunt make something similar years ago. Chocolate and peanut butter are the perfect marriage and I capitalize on that any chance I get. I originally found a basic peanut butter cookie recipe on Allrecipes ages ago and have tailored it to fit my peanut butter tastes over the years. Below is exactly how I make “The Chubby Cookie”.
Basic Cookie Recipe:
1 c. butter
1 c. peanut butter (I’ve used crunchy or smooth – both work)
1 c. white sugar
1 c. packed brown sugar
2 1/2 c. flour
1 tsp. baking powder
1/2 teaspoon salt
1 1/2 tsp. baking soda
I am sure more knowledgeable bakers do things much differently then I do but this is exactly what I do:
I slice the butter into pieces and combine that with the peanut butter, sugars, eggs, baking powder, baking soda and salt. I use a Kitchen Aid mixer and cream these ingredients together on low until they are completely mixed.
Scandalous Sidebar Note : I don’t measure the peanut butter. I eyeball it. One cup is a great guide but as I said I have modified this recipe over the years and I find that extra peanut butter never hurts and more than not enhances the flavor of the cookie. I can’t give you an exact measurement as each batch is a little different. If you’re nervous stick with the one cup until you feel rebellious enough to eyeball it.
Once those ingredients are mixed I slowly add the flour until the dough forms. Most recipes call for you to refrigerate the dough for an hour or so. Who has time for that? Not this girl.
I use a small Pampered Chef scoop and bake in a preheated 350 degree oven for approximately 10-12 minutes. Oven temperatures vary. You don’t want them too brown or they’re crunchy not soft. Cool on wire racks.
Using the double boiler method I melt Make N Mold Wafers over low heat. Stirring to ensure even melting and to add more wafers as you go. I find the Make N Mold wafers at AC Moore to work the best for me. I’ve tried melting regular or dark chocolate chips and have not been successful.
Once your cookies are cool dip half of the cookie in the melted chocolate and place on foil lined cookie sheets. Sprinkle the cookies with nonpareils or sprinkles a minute or two after dipping. If you sprinkle too soon the cookies don’t look very pleasing to the eye. Sprinkle too late and you’ve missed the boat…the sprinkles bounce off the chocolate.
Let the chocolate harden and Voila – you have delicious “Chubby Cookies” I package them in cellophane bags wrapped with baker’s twine and a tag. They look adorable and are a perfect gift for family or friends.
Click here for a printable of “The Chubby Cookie” recipe.
These by far are my very favorite cookies in all of the land. Let me know what you think!