Dark chocolate peanut butter cookies

Dark chocolate peanut butter cookies © dan & tuesday

So far I’ve done 3 recipes from the hummingbird bakery cookbook. The Pecan pie, that was first, and then this wonderful peanut butter cookies, second. The third one was the lemon loaf but that will be another post.

If, like me, you enjoy a super chunky peanut butter and dark chocolate, then this is a little piece of heaven on earth! It was even more delish after a day or two as the cookies become a bit chewy.

You need:

• 225g unsalted butter at room temp
• 200g caster sugar
• 200g light brown sugar
• 2 free-range eggs
• 1/2 tsp vanilla extract
• 240g chunky peanut butter
• 340g plain flour
• 2 1/2 tsp bicarbonate soda
• 1/2 tsp salt
• 75g chopped dark chocolate

Cookie dough © dan & tuesday

Tools:

• baking trays x 4 lined with greaseproof paper
• freestanding or handheld mixer
• mixing bowls
• rubber spatula
• Pre-heated oven at 170˚C

What to do:

1. 

   Dan tries to help © dan & tuesday

   Use the mixer to cream butter, caster sugar and light brown sugar until it’s light and fluffy.

2. Add the eggs one at a time. Make sure that the ingredients are mixed well by scraping the side of the bowl using the rubber spatula.
3. In low speed, beat in the vanilla extract and peanut butter.
4. Add the flour, bicarbonate soda, and salt. Mix until you have a smooth dough. Then add the dark chocolate and mix well. Taking a break from writing his awesome blog, Dan wants to help!
5. Put about 6 cookie dough on each baking tray. Space them apart as they will spread when they are baking.
6. Bake until the cookies are golden brown which is about 10 mins.
7. Cool the cookies onto a cooling wire rack.

Cooling the peanut butter cookies © dan & tuesday

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Pecan pie

I met Monette when we were in first grade (age 7) in school. Then we became neighbours in 1985. She recently moved to London to study and work, and after 8 months, she found her way on a megabus to visit me in Cardiff. Yay!

So, a special treat was in store for this wonderful visit. Drinks on Friday night with friends from work, Saturday brunch on my balcony and home-made dinner, and Sunday kedgeree brunch (from previous post) and trip to the beach.

I wanted to try a new dessert from one of the cookbooks I got for my birthday– I got 2 cookbooks from Dan and 2 from my brother and his wife. More on the other cookbooks in the next posts. For this pecan pie, I used a recipe from the hummingbird bakery cookbook.

It was a decision between pecan or key lime pie. Pecan won.

basic pie dough on tuesy's hand © dan and tuesy

You need:

• Basic pie crust dough – the recipe I used will be for another post, here are some recipes
• 100g chopped pecan nuts, leave some whole ones to put on top
• 3 eggs
• 60g unsalted butter
• 200g caster sugar
• 250ml golden syrup – if you can find dark corn syrup, use that instead
• 1/2 tsp salt
• 1/4 tsp vanilla extract

Tools

• 23-cm pie dish
• rolling pin
• preheated oven at 170˚C

What to do:

1. Dust a clean work surface in your kitchen with flour. Roll out the dough using the rolling pin. Line the pie dish with the dough and then trim the edges.
2. In a large saucepan, put the sugar, corn syrup and salt. Bring to boil on medium heat then remove from the heat. Allow it to cool a little but don’t let it cool down completely or it will be very thick!
3. In a bowl, whisk eggs until they are mixed. Pour the warm syrup into the eggs and stir quickly.
4. Add butter and vanilla extract to the mixture until the butter has melted and evenly distributed.
5. Put the chopped pecan nuts into the crust then pour the mixture on top of it. Put the remaining pecan nuts on top of the mixture, close to the edge.
6. Bake for about 50-60 minutes or until it is a caramel colour.
7. Serve warm with vanilla ice-cream!

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