I had never thought of the duet as one of the greatest in the world. However, at the age of five, my grandson Jacob confidently voiced his viewpoint. He declared that chocolate and peanut butter make the greatest flavor combo while looking directly into my eyes.
Some may argue, presenting various combinations of two elements that complement one another. My mother would weigh in with apples and cinnamon, while my father would constantly sing the merits of cream and strawberries. Although my taste varies, cheese is frequently featured in my favorite food combinations.
Jacob and I are now in high school, and we have created hundreds of delicious peanut butter cookies called Peanut Blossom Cookies, each of which is topped with a Hershey’s chocolate kiss. This tried-and-true recipe has been around for decades and is a wonderful treat to create with children.
Here is the recipe and a brownie that showcases both chocolate and peanut butter. A recipe for Peanut Brittle Bars, a bar cookie that veers slightly from the peanut butter theme by using chocolate and salted, roasted peanuts, is also featured. However, I couldn’t ignore them. They are the greatest bar cookies I’ve ever tasted. The combination is exquisite.
My Aunt Lillian’s peanut brittle was the first thing that made me crave salty-sweet delicacies. Her nut-filled candies would arrive a few days before Christmas each year when I was a child. Lillian’s crispy treats, neatly wrapped in a spotless coffee can, vanished too soon. As an adult, I came across Peanut Brittle Bars. The crunchy squares featured caramel, chocolate chips, and a salted peanut coating.
48 bars are produced.
Base:
One and a half cups of all-purpose flour
Half a cup of whole wheat flour
One tablespoon of roasted wheat germ
One cup of light brown sugar, tightly packed
One teaspoon of baking soda
One-fourth teaspoon of salt
One cup and two sticks of chilled butter, sliced into quarter-inch pieces
Top:
Two cups of roasted peanuts with salt
One cup of milk chocolate chips
One 12-1/2-oz container of caramel ice cream toppings
Three tablespoons of flour for all purposes
1. Set the oven rack in the middle. Set the oven temperature to 350 degrees. Grease a baking sheet with a rim that measures 10 by 15 by 1 inch.
2. Put the flours, wheat germ, brown sugar, baking soda, and salt in a food processor with a metal blade. Pulse for ten seconds to mix everything together. Slices of cold butter should be added; pulse until crumbly and the butter has been broken up into dry ingredients. Avoid overprocessing as this could cause the ingredients to turn into dough. Put on the baking sheet that has been prepared. Press evenly into a uniform layer using clean fingers. Bake for 10 to 14 minutes, or until evenly brown, in a preheated oven.
3. Top the warm base with chocolate chips and peanuts. Combine the three tablespoons of flour and the caramel sauce in a small dish; pour over the chips and peanuts.
4. Bake for 12 to 18 minutes, or until golden brown and firm, at 350 degrees. Let cool for one hour or until fully chilled. Slice into bars.
Peanut butter infused brownies are best served with vanilla ice cream that has been dusted with peanuts.
Yield: One 9-by-13-inch brownie pan, or roughly 12 portions
Grease the pan and parchment paper with soft butter.
Two sticks (8 ounces) of unsalted butter
Three teaspoons + half a cup of smooth peanut butter
One cup of milk chocolate, finely chopped
Half a cup of dark brown sugar
3/4 cup of sugar, granulated
One teaspoon of kosher salt
Four big eggs
Two teaspoons of vanilla extract
One and two-third cups of unbleached all-purpose flour
Half a cup of cocoa powder without sugar
See the cook’s notes for 1 cup of semi-sweet chocolate chips.
Cook’s notes: Although cookbook author Nicole Rucker calls for 72% chocolate chips, a darker chocolate with a higher cacao content, I use semi-sweet chocolate chips because my granddaughters love them. You have an option.
1. Set the oven rack in the middle. Set the oven temperature to 375 degrees. Line the bottom and sides of a 9-by-13-inch rimmed sheet pan with parchment paper and lightly oil it. Put aside.
2. Put two sticks of butter over medium heat in a small saucepan. Keep an eye on it to prevent browning and stir often. In the meantime, combine chopped chocolate and peanut butter in a large heatproof bowl. Pour the hot, melted butter over the peanut butter-chocolate mixture and whisk to melt the chocolate and blend it in. Put aside.
3. Add brown sugar, granulated sugar, eggs, vanilla, and salt to the large mixing bowl of an electric stand mixer. For one minute, mix on medium speed until the mixture appears creamy and pale in color. Pour in the melted butter-chocolate mixture. Mix until well blended at a medium speed. To ensure that there are no dry flour particles left, add the flour and cocoa powder and stir until just blended.
4. Pour batter into the prepared pan. Using a silicone spatula, level out the batter by pushing it into the corners. To get rid of any air pockets, softly tap the counter. Sprinkle chocolate chips over the batter and press them down a bit.
5. Bake for ten minutes. Rotate pan and bake another 13 to 15 minutes, or until the sides are set and the center will still appear a bit unset. A toothpick inserted in center should come out with very moist crumbs.
6. Allow brownies to cool on a wire rack. They can be stored airtight at room temperature up to one week.
Source:Adapted from Fat + Flour by Nicole Rucker (Alfred A. Knoff)
A milk chocolate kiss pressed into the center of these still-hot peanut butter cookies makes them pretty and delicious, too. When I want to make these cookies with my grandchildren and I discover there aren t any Hershey s chocolate kisses in the house, I substitute either Hershey s nuggets or Mini Milk Chocolate peanut butter cups from Trader Joe s.
Yield:About 3 to 4 dozen cookies
1/2 cup (1 stick) butter, room temperature
1/2 generous cup peanut butter, creamy preferred
1/3 cup granulated sugar
1/3 cup dark brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
One and a half cups of all-purpose flour
One teaspoon of baking soda
1/2 teaspoon salt
Parchment paper
Granulated sugar for rolling
9 ounces Hershey s kisses, unwrapped
1. Set the oven rack in the middle. Preheat oven to 375 degrees. In the bowl of an electric stand mixer, place butter and peanut butter. Beat at a medium speed until well combined. Add sugars and beat until creamy. Add egg, milk, and vanilla; beat until well combined.
2. In a separate bowl, combine flour, baking soda, and salt; stir with a whisk. Add the flour mixture in 3 portions to the butter mixture, beating between additions to combine.
3. Line two baking sheets with parchment paper. Shape dough into 1-inch balls (I do this with the aid of a small ice cream scoop). Roll the dough balls in granulated sugar to coat. Place on prepared baking sheets, about 1 1/2-inches apart. Bake for 10 to 12 minutes. Remove from oven and immediately place an unwrapped chocolate kiss in the middle of each cookie, lightly pressing it down. The cookies may crack around the edges. Don t worry.
Award-winning food writer Cathy Thomas has written three cookbooks, including 50 Best Plants on the Planet. Follow her at CathyThomasCooks.com.
