Peanut Butter Swirl Brownies

It is time for The Secret Recipe Club again.  With this post comes my usual excitement for reveal day, but also a bit of sadness.  This will be my last month participating in The Secret Recipe Club.  I am not keeping up with this part of my life anymore and it is time to let it go.

Now,  I want your focus and attention to be on my assigned blog, My Beautiful Disasters.  This fun blog is written by a Casey a high school athlete and aspiring cook.  She makes the most wonderful things for her family and blogs about the food and her family!  I loved reading about their celebrations and the treats they enjoyed.

For my recipe I struggled to make a choice.  Casey's blog is full of all kinds of mouth-watering recipes, but when I saw this recipe for Peanut Butter Swirl Brownies I was drawn in.  My husband DEVOURS anything with peanut butter and chocolate, so I knew this was the right recipe for me.  Plus, I have been crazy busy this month and wanted something that was quick and easy.  This recipe fit the bill by using a brownie mix.

I am typically a brownie purist.  I like dark chocolate flavors without anything adorning the batter.  Simply put, I just want them to taste like chocolate.  These brownies were a nice change, and I will be making them again VERY soon :)  These weren't the most beautiful brownies I have ever made, but they were sure tasty!   I did doctor up the brownie mix with a tablespoon of instant coffee which enhances the chocolate flavor, and 2 teaspoons of vanilla extract and reduced the white sugar to 1/4 cup.  If you wanted a homemade brownie you could make my recipe for Andes Mint Brownies and omit the mints. ENJOY!

Peanut Butter Swirl Brownies
Recipe Source: Modified slightly from My Beautiful Disasters

1 brownie recipe prepared, or a box mix prepared according to the instructions
1/4 cup peanut butter
1/4 cup white sugar (Casey uses 1/4 cup plus 2 tablespoons)
2 Tablespoons flour
1 egg

Preheat the oven to 350 F and prepare an 8x8 or 9x9 pan with butter or cooking spray.

Prepare the brownie recipe or mix, and spread it into the prepared baking dish.

In a separate bowl, combine the peanut butter, sugar, flour and egg until well combined.  Then, drop the mixture by spoonfuls on top of the brownie batter.  Run a knife through the peanut butter to make a swirly design, (mine didn't swirl too well).

Bake 30-35 minutes or according to the package directions until the brownies are set.  Cool and serve.

Peanut Butter Pound Cake

This month's recipe for the Secret Recipe Club comes from the blog Loving Life written by Kirstin.  What I enjoyed about reading through this blog is the personal aspect Kirstin brings to all of her posts.  Not only are there recipes, but also daily life details of one family from the Pacific Northwest.  I love learning about those who write the blogs and getting to know about their life and what is important to them.

I have shared on my blog a time or two that my husband's favorite dessert flavors are chocolate and peanut butter, in fact I have a chocolate and peanut butter category on my blog just so I can quickly find a recipe whenever he has a craving.  When I found this peanut butter pound cake at Loving Life I knew it was the recipe that I would be making for this month's reveal.

As pound cakes go this one fits the bill.  It is dense, but moist, and very full of flavor.  Alone it reminds me of a peanut butter cookie in cake form, but then the frosting is added leaving the eater with a peanut butter explosion of flavor...oh yes, it was tasty!  I didn't change a lot about the recipe.  I doubled the amount of vanilla, thinned the frosting so that it was more of a glaze, and added a chocolate drizzle on top for hubby.  I did find that it took 1 hour and 20 minutes to finish baking. This may be due to the size of my pan.  I used a large stoneware fluted pan that utilized "most" of my batter.  If you make this, be sure to begin checking your cake for doneness at about 55 minutes.  ENJOY!!

Peanut Butter Pound Cake
Recipe Source: Modified slightly from Loving Life

Cake:

1 cup butter, softened

2 cups sugar

1 cup light brown sugar, packed

1/2 cup peanut butter

5 eggs

2 tablespoons vanilla (original recipe called for 1)

3 cups cake flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cups whipping cream or whole milk

Prepare a large tube pan or bundt pan and preheat the oven to 325 F.  Depending on the size of your pan you may have extra batter left over, use this for cupcakes.

In a large bowl or kitchen aide mixer cream together the butter and sugar until light and fluffy.  Add the brown sugar and peanut butter mixing until well combined.  Add the eggs one at a time, mixing well after each one.  Add in vanilla.

In another bowl whisk together the flour, baking powder, salt, and baking soda.  Add about 1/3 of the dry ingredients and then about 1/3 of the milk.  Continue adding the dry ingredients and the milk alternating until they are both added and well combined.

Fill the prepared pan about 3/4 full (remember you may have extra batter left over depending on the size of your pan).  Bake for 60-90 minutes or until a toothpick comes out clean.  

Cool cake for 10 minutes then turn out to finish cooling.  When completely cooled frost with frosting and top with chocolate drizzle or shavings.

Frosting/Glaze: 

1/2 cup butter, softened

1 cups peanut butter

2 cups powdered sugar

3 Tablespoons milk (more or less depending on how thick or thin you want it. I used close to 7 tablespoons to get the consistency I wanted.)

In a kitchen aide bowl or medium bowl with an electric mixer combine the butter and peanut butter until well mixed.  Add in the powdered sugar and milk until the desired consistency is reached.  

**I should have cut the original recipe in half because I ended up with a lot of glaze, but it was tasty and with some additional powdered sugar to thicken it up it tasted great on graham crackers!**

Chocolate Drizzle:

1/2 chocolate chips

1 teaspoon oil

Melt together over a double boiler over low heat until well combined.  Drizzle over frosted cake.

Peanut Butter Chocolate Cake Cheesecake

This cake, THIS CAKE, is unlike any other cake I have ever made.  It is a cake, within a cake, that has surprises throughout...good surprises like caramel, peanut butter cups, and peanuts...oh yes, it crazy rich, but soooo delicious!

Usually I am all for easy, fast, economical, or all of the above.  This cake is not any of those things; however, for the holidays I am willing to splurge for a dessert that makes the entire family drool in anticipation.  I served this for a dessert party that my sister-in-law hosted after Thanksgiving and it was a hit for everyone who tried it.  At one point three of us were standing around what was left eating bites with our forks and visiting.

I found this recipe by complete accident when I stumbled upon the blog Sprinkle Bakes.  If you have not seen this blog, go there right now and check out the many, many, many, tasty and beautiful recipes.  I made a few changes to the original recipe but nothing that changed it too much.  A few pointers:

1. You need time to make this cake so plan accordingly
2. Read the recipe a few times before starting it!
3. Use good quality chocolate to make the ganache and chocolate curls (check out this video for a how to on making the curls
4. Take the cake out of the freezer about 15 minutes before slicing, and use a hot butcher knife to cut through the multiple layers.
5. Last but not least, ENJOY!

Peanut Butter Chocolate Cake Cheesecake
Recipe Source: modified slightly from Sprinkle Bakes


**Cook's note...store this cake in the freezer.  The multiple layers will start to collapse if it gets too soft**


Crustless Cheesecake portion:
30 mini peanut butter cups, each one quartered
2 sticks (16 tbsp) softened butter
1 cup granulated sugar
4- 8 oz packages cream cheese, softened
1- 3 oz. package cook and serve vanilla pudding
4 eggs
2 tsp baking powder
1 tbsp lemon juice

Preheat oven to 325 degrees. Grease two 9" pans with shortening, line the pans with parchment and then grease the parchment. Lightly flour the pans and tap out excess over the sink. Set aside.

Cream butter and sugar in a stand mixer fitted with paddle attachment. Add cream cheese a little at a time until smooth. Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add remaining ingredients except peanut butter cups. Mix again until smooth.

With a rubber spatula, fold in quartered peanut butter cups. Divide batter evenly between pans. You should have 8 cups of batter, so 4 cups in each pan. Smooth batter with offset spatula (Fig.1) and bake for 55 minutes to 1 hour. Cheesecake will puff up during baking, then deflate when taken out.

Do not turn out cheesecakes when they are finished baking. Put them directly in the freezer, and leave until frozen solid.

Turn out frozen cheesecake layers and peel parchment from the bottoms. Line the pan they were in with enough parchment or wax paper to hang over the sides of the pan (Fig. 3). Place the cheesecakes back in the pans. This makes removal FAR more easy after caramel layer has been added. Place cheesecakes back into the freezer while you make the caramel layer.


Caramel for cake layers:
 2-14 oz cans of sweetened condensed milk
10 tbsp. butter
80 caramels
Scant cup of salted peanut halves

Important note: This recipe is made in two batches (one batch for the cheesecakes and one batch for the chocolate cakes), so all of the ingredients are divided.

In a large microwaveable bowl, place 1- 14 oz. can sweetened condensed milk, 5 tbsp. butter, and 40 caramels. Heat at 1 minute intervals until smooth. My household microwave at full power took about 4 minutes.

Pour caramel evenly over frozen layers of cheesecakes. Be careful to not let much of the caramel drip over the sides. Sprinkle each layer with 3-4 tbsp. of salted peanut halves. Return cheesecake layers to freezer.


Chocolate cake portion:
1 3/4 cup all purpose flour
2 cups sugar
3/4 cups cocoa powder, unsweetened
2 tsp. baking powder
1 tsp salt
1 cup buttermilk
1/2 cup canola oil (or other vegetable oil)

2 eggs
2 tsp. vanilla extract
1 cup of coffee - must be hot!

Grease 2- 9" pans with butter and line with parchment. Grease parchment and lightly flour pan, tapping out excess. Preheat oven to 350 degrees.

Sift all the dry ingredients into the bowl of a stand mixer fitted with paddle attachment. In a 4 cup glass measure, mix all the wet ingredients except hot coffee!

Turn mixer on low speed and gradually add wet ingredients to dry. Stop and scrape down the bowl. Return mixer to low speed and beat in hot coffee. The mixture will be very thin but don't worry!

Divide batter evenly between the two pans, and bake for 35-40 minutes (check at 35). Cake is ready when toothpick tester comes out clean. Cool slightly in pans. Run knife around the edge of cakes and turn them out. Let them rest on a cooling rack.

When cool, level cakes. . Line cake pans with parchment or wax paper, enough to hang over the edges (just like previously with the cheesecake layers). Return cake layers to parchment lined pans.

Make 2nd batch of caramel as directed for the cheesecake layer. Pour caramel evenly over both chocolate cake layers.  Place caramel covered cakes in freezer until caramel has hardened a bit (about 15 minutes).

Remove all cake layers from freezer. Remove all cake layers from pans using the parchment overhang to pull them out. Stack layers beginning with 1 layer of chocolate cake as the bottom, then cheesecake layer, then chocolate layer, and last cheesecake layer will be on top. Wrap layers in plastic wrap and freeze overnight. You'll frost your cake the next day.


Chocolate ganache frosting:

13 oz. or 1 2/3 cup semisweet chocolate chips
1 1/2 cups heavy cream
1/2 tbsp. corn syrup

8 oz cream cheese softened

Note: Remove cheesecake layers from freezer and unwrap. Choose your serving plate and line it with wax paper strips. Place cake over strips. Now you're ready to frost.

Put chocolate chips in a medium bowl or 4 cup measure. Heat cream in a saucepan over medium high heat until very hot but not boiling. Pour hot cream over chips and stir until smooth. Remove 2/3 cup chocolate mixture and pour into a small bowl. Add 1/2 tbsp. corn syrup and stir. When combined, immediately pour over top of cake, creating a shiny dark topping and taking care that most remains on top of the cake and doesn't spill down the edges. Return cake, uncovered this time, to freezer.

Fit stand mixer with whisk attachment. Beat the softened cream cheese until light and airy then pour remaining chocolate ganache into the stand mixer bowl and whip on the highest speed for 5-10 minutes (I set my timer for 7 minutes) until icing is light and fluffy. Icing is ready when it is thick and can be pulled into a stiff peak.

Remove cake layers from freezer and frost sides with chocolate ganache using an offset spatula. The whipped frosting should grab on to the frozen cakes well. Use all the ganache frosting, evening the cake's surface as you work. Return to freezer


Chocolate curls:
1 1/2 cups chocolate chips -semisweet


Equipment:

11x14 cookie sheet

Small brownie spatula with a sharp edge - like this one

Melt chocolate chips at 30 second intervals in the microwave; stir until smooth. Pour onto cookie sheet and spread evenly with an offset spatula. Place in refrigerator for 5-7 minutes, or until the chocolate is firm and has a matte appearance.

Remove from refrigerator and let stand for a few minutes (3-5ish) at room temperature. With a small, sharp spatula, begin scraping chocolate at one edge in a thin strip. If chocolate breaks into pieces it is too cold, so allow it to stand a few minutes more at room temp. Chocolate should curl easily as you run your spatula under the chocolate and down the length of the cookie sheet. Place curls in a small bowl and store in refrigerator until ready for use.

To garnish cake top with the chocolate curls.  If you want curls on the side of the cake, allow it to soften a few minutes then gently place on the sides of the cake.

Peanut Butter Cup Ice Cream

As I have mentioned a time or two, peanut butter and chocolate are one of the combinations that everyone in my house loves.  Usually, barring any major baking catstrophes, if a recipe calls for these two ingredients it is sure to be a hit especially with my husband.  When I stumbled onto this recipe at The Farm Girl Recipes I knew it was going into the Ice Cream Friday series. 

This ice cream has a wonderfully smooth texture thanks to the creamy peanut butter and heavy cream.  It has the salty flavor one expects, but is balanced nicely with the sweetness from the sugar and the chocolate.  Oh, and I can't forget to mention the chunks of peanut butter cups throughout.   The only thing that could have made it better was a covering in hot fudge, but we didn't not have any.  So, my poor family suffered through and it all up without fudge and let me tell ya they were real troopers about it.  ENJOY!

I'm linking up, go check some other great recipes!

Peanut Butter Cup Ice Cream
Recipe Source: Modified slightly from  The Farm Girl Recipes

1 1/2 c smooth peanut butter
3/4 c white sugar
2 cups milk
1 1/4 heavy whipping cream
2 T vanilla extract
12 regular sized peanut butter cups, frozen and chopped

To make the base, combine peanut butter and sugar until smooth using an electric mixer. Add milk and mix on low until sugar is dissolved- a full two minutes. Really give this some time or you will end up with grainy spots from the sugar.  Add the heavy cream and vanilla and beat until well combined and smooth.  Refrigerate at least 1 hour to chill the mixture.


Follow your ice cream makers directions and process the base. A couple of minutes before you're ready stop the mixing, add in the chopped, frozen peanut butter cups. The ice cream will be a soft-serve consistency at this point.  You can eat it now, or place in the freezer for a hard set.

Muddy Buddies

In my quest for great cookies to try out this holiday season, I stumbled onto these tasteful bites that contain two of our favorite things in this house--peanut butter and chocolate.  While they aren't exactly a cookie, I can definitely see the brilliant snacking potential they offer, not to mention the who wouldn't want them as part a holiday hostess gift?  Simple,  easy, cost effective and most importantly, delicious, these buddies won't last long once prepared.  Cook's if you have plans that include wrapping and removing the buddies from your house you may want to do it when those people who love to sample all the goodies in your house are gone, sleeping or distracted in some way.  Otherwise, they probably won't make it out the door...mine didn't!  Enjoy!

Muddy Buddies

Recipe source: Modified slightly from Plain Chicken

9 cups (almost a whole box) Corn Chex®, Rice Chex®, Wheat Chex®  cereal (or combination)
1 cup semisweet chocolate chips (I used 1/2 chocolate and 1/2 butterscotch with amazing results!)
1/2 cup creamy peanut butter
1/4 cup butter
1 teaspoon pure vanilla
1 1/2 cups powdered sugar

Into large bowl, measure cereal; set aside.

Combine chocolate chips, peanut butter, and peanut butter in a sauce pan.  Allow to melt stiring occassionally on medium heat until smooth and combined.  Pour over the ceareal and stir until evenly coated.  At this point you can either place the cereal into a large zipper bag or into another large bowl.  I went with the bowl option.
Add powdered sugar to your bag/bowl.  Seal bag; shake until well coated or toss cereal in the large bowl with the powdered sugar.  Using a slotted spoon, lift cereal out of the powdered sugar and shake off excess.  Spread on a cookie sheet covered with waxed paper to cool. Store in airtight container in refrigerator.

Place in clear bags and wrap with a ribbon for a fun addition to any holiday gift.

Total Cost $2.16
Cereal $.79
Chocolate Chips $.25 (I love it when chocolate chips are on sale!)
Butterscotch Chips $.25
Butter $.37
Vanilla Free
Powdered Sugar $.50

Peanut Butter Struesel Brownies

I have to start with the disclaimer I didn't make these delectable little bites of chocolate peanut butter dellciousness. Br2, my seven year daughter who has inherited my love of making yummy food, made these babies all by herself.  She found the recipe, prepared the recipe, and with hardly any guidance from me she baked these brownies to take to Thanksgiving dinner so that she had her very own dish to bring like, "all the other girls." 

They are rich, delicious, and a great addition to any dessert buffet!  We used a brownie mix because at the last minute I discovered I was all out of cocoa, but this brownie recipe (minus the mint candy) or your favorite recipe would work beautifully with the peanut butter struesel topping.  Enjoy!

Peanut Butter Struesel Brownies

Recipe Source: Modified from Plain Chicken

1 Recipe Brownies, prepared and poured into prepared pan

Topping:

Combine the following ingrediets until crumbly

1/2 cup all-purpose flour

2 Tbsp. light brown sugar
2 Tbsp. granulated sugar
1/3 cup  peanut butter
2 Tbsp. melted butter
1/8 tsp. salt until blended and crumbly.

Line a 9x9 pan with tin foil allowing to hang over the edge of the pan.  This will allow you to lift the brownies right out of the pan. 

Pour batter into pan and sprinkle peanut butter mixture over batter. Bake according to your recipe at 350 F until a toothpick comes out with moist crumbs.  Br2's brownies took about 57 minutes.

Best Ever Chocolate Cake

There are a few things I don't mess with.  Bedtime for the kiddos, the kind of peanut butter my husband eats, my face wash,  and Mel's "best ever" recipes.  I have learned that all of these things are the way they are in order to make my life better, easier, and tastier.  This cake is one of my favorite recipes from Mel's blog.  I have searched high and low for homemade cake recipes that have the texture of a box cake, you know the light and airy crumb that is uber moist and tasty on its own or topped with frosting?  This recipe fits the bill, plus I can pronounce every ingredient!

It is chocolatey.  It is delicate and light.  It is simple to make.  It freezes beautifully.  It makes a TON of cake.  It is fabulous with Peanut Butter Frosting which you all know is one of the perfect combinations for dessert at this house.

I changed nothing about the recipe.  Follow it as Mel has given it to us, and you will be a hero at your house!

P.S. I am sorry to say that I never got a picture of the cake sliced.  My family ate it up pretty quickly!  I will update the photos next time I make it.
The Best Chocolate Cake
Recipe source: Mel's Kitchen Cafe

*Cook's Note taken from Mel's blog-Some people experience spill over with smaller cake pans.  Judge the batter in the cake pan by only pouring it 2/3 full.  If there is excess batter make cupcakes and freeze for later.
*This recipe is very versatile.  It works well with any size cake pan.  Just make sure to plan accordingly for bake times.
1 ¼ cups unsweetened cocoa powder
2 ½ cups all purpose flour
2 ½ cups sugar
2 ½ teaspoons baking soda
1 ¼ teaspoons baking powder
1 ¼ teaspoons salt
2 large eggs plus 1 large egg yolk
1 ¼ cups warm water
1 ¼ cups buttermilk
½ cup plus 2 tablespoons vegetable oil
1 ½ teaspoons pure vanilla extract

Preheat the oven to 350 degrees, making sure the baking rack is in the middle of the oven. Prepare your cake pans by cutting out a piece of parchment or wax paper to line the bottom of the pan. Grease the pans, place the parchment or wax paper in the bottom of the pan and lightly grease again. Dust the pans with flour (or cocoa powder if you don’t want the white dusting on the finished cakes). Set the pans aside.

Using a fine mesh strainer, sift together the cocoa, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add the eggs, yolk, warm water, buttermilk, oil and vanilla. Mix on low speed (with a handheld mixer or in the bowl of an electric stand mixer) until smooth, about 3 minutes.

Divide the batter evenly between the prepared pans. Bake the cakes for about 32-35 minutes, until a toothpick inserted into the middle comes out clean or with moist crumbs. Do not over bake! Remove the pans from the oven and set the pans on a wire rack to cool for 15 minutes. Gently run a thin knife around the edges of the pans and unmold the cakes, removing the parchment paper liners from the bottom of the cakes. Let them cool completely, top sides ups, on a wire rack.

Trim the tops of the cake layers with a long serrated knife to make them level. Frost as desired (I highly recommend this life-changing frosting).

**Cook's Note-Mel didn't add any variations to this recipe but next time I make it I plan on adding 1-2 tablespoons of instant coffee to the warm water and then frosting the cake with a mocha chocolate frosting.  Oh My!

Total Cost-I have no idea and I am going to guess about $1.50 depending on the cocoa you use and assuming everything is bought on sale.

Peanut Butter Frosting

As I have told you all before, anything made with peanut butter is usually a winner in this house.  I've heard of peanut butter frosting many times before, but never made it.  When I found a chocolate cake recipe that had been declared, "the best ever," I knew I was going to match it with this peanut butter frosting. 

This recipe is easy, fast and delicious.  The salty flavor of the peanut butter pairs really well with any sweet cake or cookie.  Not to mention it is fast and easy to prepare.

Peanut Butter Frosting
Recipe Source: The Sister's Cafe

1 1/4 cup powdered sugar
1 cup creamy peanut butter
5 Tb butter at room temperature
1 tsp vanilla extract
1/4 tsp salt
1/3 cup milk

Combine all ingredients but milk in a bowl of electric mixer. Mix on med-low until creamy; scraping down sides occasionally. Add milk gradually with mixer in high speed until frosting is smooth and desired consistency. But don't beat too long or else the butter and peanut butter will seperate.  Frost your cake or cupcakes then refrigerate to keep all the ingredients from melting.

Total Cost $1.98 (could easily be less when sale prices are better)
Powdered Sugar $.53
Peanut Butter $.75
Butter $.62
Vanilla Free
Milk $.08

No Bake Peanut Butter Bars

In this house peanut butter rules, add chocolate and everyone is in dessert heaven.  We will pass on anything sugar related if it means we will get some form of peanut chocolate decadence.  These Peanut Butter Bars were no exception.  Every single person stopped to comment on what I was preparing as I prepared it, and my husband literally did a little dance in the kitchen as he took his first bite.  Oh, and did I mention they were NO BAKE?  So we have, peanut butter, chocolate and no need for the oven, this cook is one happy lady!

No-Bake Peanut Butter Squares
Recipe source: Modified every so slightly from What Megan's Making

printable recipe

2 cups powdered sugar
1 cup margarine or butter, softened
1 cup peanut butter
1 teaspoon vanilla
2 3/4 cups graham cracker crumbs (about 36 squares)
1 cup chopped peanuts (optional, Megan's version called for them but we don't like them in our house)
1 cup of semi sweet chocolate chips
2 T  peanut butter

**you can use chunky peanut butter if you want, but we are strictly creamy people here so I didn't try it
**If you want a thicker chocolate topping, use the whole package of chocolate chips and up the peanut butter to 1/4 cup

Line square pan, 9x9x2 inches, with aluminum foil, leaving 1 inch of foil overhanging on opposite sides.

Crush graham crackers.  I used my food processor, but a sealed plastic baggie works well too!

Mix powdered sugar, margarine, 1 cup of peanut butter and the vanilla in large bowl. Stir in cracker crumbs and peanuts (mixture will be a little stiff). Press in pan

Heat chocolate chip and 1/4 cup peanut butter over low heat, stirring frequently until smooth. Spread over crumb mixture. Cover and refrigerate about 1 hour or until chocolate is set.

Remove from pan, using foil to lift. Fold back foil; cut peanut butter mixture into squares. Refrigerate uncovered about 2 hours or until firm. Cover and refrigerate any remaining squares.

Secret Promise Cookies

Sure, it "looks" like an unassuming cookie as it sits on the plate, but it is not my friends.  This cookie is something else entirely.  I promise, if you like peanut butter you will love these cookies.  Oh, my heaven, they are so good--soft and chewy, with a warm chocolate gooey center and then a second surprise with the little kick of cinnamon.  I have mentioned before that my husband's favorite flavor combination is peanut butter and chocolate so I made these for him, but I will confess I ate about six of them before he got home.  This is a cookie that I could eat a lot of.

Secret Promises Cookies

Recipe Source: Adapted very slightly from Cookie Madness by a Cook's Quest

1 1/4 cup all purpose unbleached flour
1 teaspoon baking powder
3/4 teaspoon cinnamon
1/2 cup butter
1 cup firmly packed brown sugar
1 cup smooth peanut butter
2 large eggs
1 teaspoon vanilla
24-30 good quality chocolate candies that don't get too hard when cold, Dove Promises work very well
Powdered sugar for dusting, if desired

Combine flour, baking powder, and cinnamon; set aside. Beat the butter and brown sugar with an electric mixer until fluffy. Beat in the peanut butter, then beat in the eggs, vanilla and salt. Scrape sides and continue beating until well mixed. By hand, stir in the flour mixture. Chill dough for a couple of hours. The longer you chill it, the easier it is to work with.

Scoop a tablespoon of dough into your hand, flatten it slightly and place your candy on top.

Scoop another tablespoon, place on top of the chocolate and cover the chocolate as best you can, making sure the cookie dough is sealed.

Place dough balls a couple of inches apart on stoneware or parchment lined cookie sheets. Bake on center rack of oven at 350 F. for 12-14 minutes for small cookies or 18-21 for larger cookies like mine or until edges just begin to get light brown and cookies are set. Let cool slightly, roll in powdered suagar if desired (I skipped this to avoid the mess with my little ones.)

**Cook's Note-If you want these cookies to stay soft be sure to store them in a plastic bag or covered tightly.  I loved them still warm, but my husband said they were really good once cooled and the chocolate center wasn't too hard.

Peanut Butter Stuffed Milk Chocolate Sandwich Cookies

Peanut butter and chocolate.  These two flavors are my husband's favorite, I don't think he can get enough of this flavor combination. I can't say that I blame him, the salty peanut butter combined with rich, velvety chocolate is a perfect match for just about everyone.   When I saw this recipe in my mother in law's newest issue of Every Day with Rachael Ray (March 2010) I knew that it would be something I made right away.  The final cookie is soft and chewy with a smooth peanut butter filling that is very rich.  Even better, this recipe was very very easy on the budget.  Next time I will make them smaller, I was a little generous when I was dropping the batter and ended up with pretty big cookies. 

Penut Butter Stuffed Milk Chocolate Sandwich Cookies
Recipe Source: Every Day With Rachel Ray March 2010 issue

2 1/2 cups (15 ounces) milk chocolate chips
4 T butter unsalted butter, softened and divided
1/3 cup plus 2 T flour
1 tsp baking powder
1/2 tsp salt divided
2 eggs, at room temperature
1/2 cup granulated sugar
1 tsp pure vanilla extract
1/2 cup creamy peanut butter
3 T confectioners' sugar

Preheat the oven to 350.  Line 2 cookie sheets with parchment paper.  In a medium, microwaveable bowl, melt together 2 cups chocolate chips and 2 T butter on medium power until almost melted, about 1 1/2 minutes; stir just until smooth.

In a small bowl, whisk togehter the flour, baking powder and 1/4 tsp salt.  Using an electric mixer, beat together the eggs, granulated sugar and vanilla at high speed until thick and fluffy, about 5 minutes.  Mix in the melted chocolate at medium speed; whisk in the flour mixture.  Stir in the remianing 1/2 cup chocolate chips.  Refrigerate the dough until firm enough to scoop, but still soft, 10 to 15 minutes.

Onto each prepared pan, drop 12 rounded tablespoons of dough 2 inches apart.  Bake, rotating the pans halfway through baking, untl the cookies appear bubbly and still soft, about 15 minutes.  Let cool completely.

In a medium bowl, beat together the remaing 2 tablespoons butter and the peanut butter.  Sift (I didn't sift) in the confectioners' sugar and the remaining 1/4 teaspoon salt; beat until fluffy.  On the flat side of the cookies, spread about 1 1/2 tablespoons of the peanute butter mixture; sandwich with the remaining cookies.

Total Cost: Cheap just over $1.00
I bought the chocolate last fall when baking supplies were on sale.  I paid about .50 for the chocolate chips, the peanut butter cost me around .25 because I only paid .77 for the whole jar of peanut butter and the butter cost me about .22.  The other ingredients cost hardly anything.