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Recipe: Peanut Butter Oatmeal Chocolate Chip Cookies

Recipe: Peanut Butter Oatmeal Chocolate Chip Cookies

Ingredients

¾ fl oz whole wheat pastry flour
¾ cup unbleached all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 cup (2 sticks) unsalted butter
1 cup granulated sugar
½ cup packed light or dark brown sugar
2 large eggs, at room temperature
1 cup creamy peanut butter
2 tsp pure vanilla extract
2 cups old fashioned rolled oats
2 cups mixed chocolate, peanut butter & white chocolate chips

Directions

Brown Butter

Bring the butter to a boil in a saucepan over medium high heat. Swirl the pan a few times. The butter will bubble then foam. Once the foam subsides, swirl the pan and you will see brown flecks. The butter will have a nutty, toasty aroma. Remove the pan from the heat and transfer to a heat proof container. Let cool to room temperature.

Make the Cookie Dough

In a large bowl, whisk together both flours, the baking powder, baking soda, salt and cinnamon.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cooled brown butter on medium speed with the granulated and brown sugar until smooth, about 2 minutes. Add the eggs, peanut butter and vanilla. Beat on medium high speed until well combined, about 1 minute. Scrape down the sides of the bowl and the paddle as needed.

Add the flour mixture to mixer bowl, beat on low until combined. Mix in the oats. Mix in the chocolate chip medley.

Transfer the dough to a clean work surface covered in plastic wrap. Divide the dough into two portions and pat them into disks. Wrap each separately in the plastic wrap. Cool the dough in the fridge for at least 30 minutes up to 4 days. This dough will become very firm if chilled over 1 hour. Remove from the fridge 30 minutes before using it.

Preheat the oven to 350˚ Fahrenheit with the racks in the middle. Line two baking sheets with parchment or silicone liners. Place 2 tablespoon portions of dough 3 inches apart on the baking sheets. Bake for 12-14 minutes or until slightly golden brown on top.

Let the cookies cool a few minutes on the baking sheets then transfer to cooling racks.

~ Marla Meridith

Recipe: Perfect Peanut Butter Cookies

Ingredients

Directions

~ Marla Meridith

Recipe: Chocolate Peanut Butter Halloween Cookies

Ingredients

Directions

~ Marla Meridith

Recipe: Peanut Butter Chocolate Chip Swirl Brownies

Ingredients

Directions

~ Marla Meridith

Recipe: Peanut Butter & Jelly Sandwich Cookies

Ingredients

Directions

~ Marla Meridith

Recipe: Perfect Peanut Butter Cookies

We can’t get enough of these absolutely Perfect Peanut Butter Cookies. The recipe is Simple and quick to prepare. Great for work and after-school snacking.

24 cookies

1 cup unbleached all-purpose flour
1/2 cup whole wheat pastry flour
1 tsp baking soda
1/2 tsp salt
3/4 cup creamy peanut butter
1/2 cup unsalted butter, room temperature
1 cup light brown sugar, packed
1 large egg
1 tsp pure vanilla extract
1/4 cup raw turbinado sugar for rolling

Pre heat oven to 350˚ Fahrenheit. Lightly spray two cookie sheets with baking spray or line with parchment paper.
In a medium bowl, whisk together both flours, baking soda and salt.
In the bowl of a stand mixer, cream together the butter and light brown sugar for about 3 minutes. Mix in the egg and vanilla until just blended. Add the flour mixture in two additions until just combined, scraping down the sides of the bowl as necessary.
Roll the cookie dough into 1 inch balls. Roll in the turbinado sugar. Place 12 dough balls onto each baking sheet. Press each cookie down with a fork with a crisscross pattern. Lightly sprinkle the tops with any extra sugar.
Bake for about 10 minutes, or until cookies are lightly golden brown on the top. Let cool for a few minutes on the baking sheets, then transfer to wire racks to cool completely. Store at room temperature, covered for up to 5 days.

~ Marla Meridith

Recipe: Chocolate Peanut Butter Halloween Cookies

These Chocolate Peanut Butter Halloween Cookies are a festive recipe to bake for the spookiest holiday treats. A great project to do with the kids!

about 24 cookies various sizes

1 stick unsalted butter, softened
3/4 cup firmly packed dark brown sugar
1 large egg
1 3/4 cups unbleached all-purpose flour
1/4 cup cocoa powder
pinch of salt
7 ounces peanut butter chips, melted
1/3 cup assorted Halloween sprinkles

In the bowl of a stand mixer combine the butter, sugar and egg with the paddle attachment until well combined.
Whisk together the flour, cocoa powder and salt. Stir the flour mixture in two additions into the butter until you have a smooth batter.
Knead the dough on a floured surface until smooth. Divide into two disks. Roll out the dough to 1/4 inch, flouring the rolling pin and surface as needed.
Make shapes with 2-4″ Halloween cookie cutters. Continue to roll and punch out cookies until you have used all the dough. As you work place cookies onto 2 large baking sheets.
Transfer the baking sheets into the fridge. Refrigerate the dough for 30 minutes.
While the dough is firming up in the fridge, preheat the oven to 350 degrees Fahrenheit with the racks in the middle.
Bake the cookies for 10-12 minutes. Let the cookies cool for a few minutes, then transfer to wire racks to cool completely.
With a small offset spatula spread the melted peanut butter chips on to the cookies working one at a time.
Immediately top the cookie with sprinkles. Continue until you are done with all the cookies.
Let the peanut butter topping firm up a few minutes before serving.

~ Marla Meridith

Recipe: Peanut Butter Chocolate Chip Swirl Brownies

When you have a craving for chocolate and peanut butter then you have to satisfy it asap with these brownies!

16 servings

–Peanut Butter Batter
3/4 cup natural smooth peanut butter
2/3 cup granulated sugar
1 large egg
1/2 tsp pure vanilla extract
1/8 tsp salt
–Brownie Batter
4 ounces semi sweet chocolate, roughly chopped
1/2 cup unsalted butter
1 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon salt
2/3 cup unbleached all-purpose flour
–Topping
1/4 cup semi-sweet chocolate chips
1/4 cup peanut butter chips

Pre heat the oven to 350 degrees Fahrenheit with the rack in the middle.
Spray an 8-inch baking pan with cooking spray and line with parchment paper.
Make the peanut butter batter: If the natural peanut butter is too firm, soften if for 30 seconds in the microwave or until it’s easier to work with. In a bowl combine the peanut butter, sugar, egg, vanilla and salt.
Make the brownie batter: Fill a saucepan with 1 inch of water. Bring it to a boil, then turn off the heat. Place a heat resistant bowl over the top but not touching the water (you are making a bain marie) If you have a double boiler use that. Melt the chocolate with the butter. Whisk in the sugar, eggs, vanilla and salt. Stir in the flour with a spatula or wooded spoon until well combined.
*You can also melt the chocolate in the microwave in 30 second increments. Stir between each burst.
Assemble brownies: Spread roughly 1/3 of the chocolate batter onto the bottom of the prepared baking pan. Place big spoonful dollops of the peanut butter batter over the top. In between the dollops, place the rest of the brownie batter. With a spatula or the back of a spoon, smooth out and swirl the top of the batter.
Sprinkle the chocolate chips and peanut butter chips over the top. Gently press them in just a bit so they stick.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out virtually crumb free.
Remove from the oven and cool in the pan. Slice and serve.
Store the brownies in an airtight container at room temperature, the refrigerator or for longer term in the freezer.

This recipe is adapted from the fabulous Smitten Kitchen.

~ Marla Meridith

Recipe: Peanut Butter & Jelly Sandwich Cookies

With long days at school & on the ski hill my kids come home starving!! These cookies offer something a little more than the average cookie, they are packed with gobs of peanut butter & jelly in the middle. If you are looking for a fun food craft to do with the kids this is perfect. They can help flatten the dough & cut out shapes. They also will love to smear on the PB&J!

3 1/2 cups unbleached all purpose flour, leveled, plus more for surface
1/2 cup granulated sugar
1/2 cup turbinado sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon Kosher salt
1 cup (2 sticks) cold unsalted butter, cut up
1 cup large unsweetened coconut flakes
1 large egg
1/2 cup heavy cream
1 teaspoon pure vanilla extract
2 tablespoons turbinado sugar (for tops of cookies)
1/2 cup strawberry jam (or any flavor you prefer)
1/2 cup smooth peanut butter

Preheat oven to 425°F with racks in the lower thirds of the oven. Line three baking sheets with parchment paper. Place flour, granulated sugar, turbinado sugar, baking powder, baking soda, and salt in the bowl of food processor. Pulse to combine a few times. Add butter and coconut and pulse just until mixture resembles coarse meal, 15 to 25 times.
Whisk together egg, cream and vanilla extract in a bowl. Reserve 2 tablespoons for the tops of the cookies. Add remaining egg mixture to butter mixture and pulse 20 to 30 times. Mixture should start to pull away from the sides of the bowl.
Turn dough out onto a lightly floured surface and knead gently to bring dough together. This dough takes a little bit of work to stick together, but it will. Pat dough to ¼-inch thickness and cut out cookies with a 2 ½-inch cookie cutter. Brush one side of cookies with the egg/cream mixture. Sprinkle with turbinado sugar. Place cookies, 1 inch apart, on prepared baking sheets. Bake, rotating sheets halfway through, until golden brown, 7 to 9 minutes. Cool baking sheets on wire racks. Repeat with remaining cookies.
Spread jam on the bottom of half of the cookies and peanut butter on the other half. Make cookie sandwiches. Enjoy!

~ Marla Meridith

Recipe: Peanut Butter & Jelly Sandwich Cookies

With long days at school & on the ski hill my kids come home starving!! These cookies offer something a little more than the average cookie, they are packed with gobs of peanut butter & jelly in the middle. If you are looking for a fun food craft to do with the kids this is perfect. They can help flatten the dough & cut out shapes. They also will love to smear on the PB&J!

3 1/2 cups unbleached all purpose flour, leveled, plus more for surface
1/2 cup granulated sugar
1/2 cup turbinado sugar
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon Kosher salt
1 cup (2 sticks) cold unsalted butter, cut up
1 cup large unsweetened coconut flakes
1 large egg
1/2 cup heavy cream
1 teaspoon pure vanilla extract
2 tablespoons turbinado sugar (for tops of cookies)
1/2 cup strawberry jam (or any flavor you prefer)
1/2 cup smooth peanut butter

Preheat oven to 425°F with racks in the lower thirds of the oven. Line three baking sheets with parchment paper. Place flour, granulated sugar, turbinado sugar, baking powder, baking soda, and salt in the bowl of food processor. Pulse to combine a few times. Add butter and coconut and pulse just until mixture resembles coarse meal, 15 to 25 times.
Whisk together egg, cream and vanilla extract in a bowl. Reserve 2 tablespoons for the tops of the cookies. Add remaining egg mixture to butter mixture and pulse 20 to 30 times. Mixture should start to pull away from the sides of the bowl.
Turn dough out onto a lightly floured surface and knead gently to bring dough together. This dough takes a little bit of work to stick together, but it will. Pat dough to ¼-inch thickness and cut out cookies with a 2 ½-inch cookie cutter. Brush one side of cookies with the egg/cream mixture. Sprinkle with turbinado sugar. Place cookies, 1 inch apart, on prepared baking sheets. Bake, rotating sheets halfway through, until golden brown, 7 to 9 minutes. Cool baking sheets on wire racks. Repeat with remaining cookies.
Spread jam on the bottom of half of the cookies and peanut butter on the other half. Make cookie sandwiches. Enjoy!

~ Marla Meridith