April was a busy month with visitors for J and me. Blake and Amanda were here during J’s Birthday in the middle of the month.
Philip visited the following weekend, and then my parents were here at the end of the month/beginning of May.
I loved being busy with visitors! I got to try out several new restaurants, bars, and bakeries. I also tried expresso for the first time- thanks Phil!
Unfortunately for J, I didn’t have time to bake him a Birthday cake, so I made these cookies as a belated B-day dessert.
I did surprise him with a slice of red velvet (from across the street) the morning of his Birthday, but he still deserved a homemade treat.
J loves his Reeses peanut butter cups, so that was the inspiration for these cookies. The peanut butter is his favorite part- crazy person! He also is a soft cookie person.
I, personally, am an any-kind-of-cookie girl.
Soft, hard, chewy, crunchy. I love them all. Except for stale cookies…
Which brings up another weird thing about J. He prefers his Oreo cookies stale… stale!
He will intentionally leave the bag open so they will get stale… and soft. I prefer Oreos crunchy- aka not stale! The way they were intended to be consumed!
These cookies tasted great on their own, however, as far as J is concerned, everything is better with frosting! The frosting has a nice fluffy consistency- perfect with the soft cookies.
Chocolate and peanut butter-YUM! Can’t really go wrong with that combo.
Soft Chocolate Cookies with Peanut Butter Frosting
Soft Chocolate Cookies
Makes 4-5 dozen cookies
1 cup unsalted butter, softened
1 ½ cups sugar
2 teaspoons vanilla
2 cups all-purpose flour
2/3 cup unsweetened cocoa
¾ teaspoon baking soda
½ teaspoon salt
- In a large bowl, cream together butter and sugar. Beat in eggs, one at a time. Beat in vanilla.
- In separate bowl, combine flour, cocoa, baking soda and salt; mix well.
- Gradually add dry ingredients to creamed mixture and combine well.
- Cover and refrigerate dough for about 1 hour.
- Preheat oven to 350 degrees. Line cookie sheet with parchment paper or silicone mat.
- Roll dough into 1-inch balls and place about 2 inches apart on prepared cookie sheets.
- Bake for 8 minutes. Cool cookies for a few minutes before transferring to wire rack. **Optional** Instead of frosting cookies, dust warm cookies with confectioner’s sugar.
Peanut Butter Frosting
Adapted from Allrecipes.com
Double recipe if frosting cookies individually (not making cookie sandwiches) or if extra icing desired.
¼ cup unsalted butter, softened
½ cup creamy peanut butter
1 cup powdered sugar
½ teaspoon vanilla
1 tablespoon milk (use more milk as needed to reach desired consistency)
- In medium bowl, beat butter and peanut butter with mixer. Gradually beat in sugar.
- Mix in vanilla. Add milk (one tablespoon at a time until desired consistency is reached). Beat frosting for ~3 minutes.
- Holding cookie bottom-side up, spread about 1-2 tablespoons of frosting on cookie. Top with another cookie to create cookie sandwich. Repeat with remaining cookies and frosting.