Chocolate and Peanut Butter – Oh My!

Wednesday, September 19, 2007

Chocolate and Peanut Butter – Oh My!

I absolutely love chocolate. Hubby – not so much. The only way I can get him to eat chocolate is when I contaminate it with other things. But I don’t mind mixing in some peanut butter – what a great combination!

I had been hearing great things about this recipe so I had to give it a try. I even got hubby to help with adding the peanut butter!

We both loved the cupcake in it’s finished state. It was the first time I had ever made a from-scratch chocolate cake. The cake itself wasn’t very chocolatey, but the finished product was amazing. I will definitely be making these again sometime!

Hershey’s Perfectly Chocolate (cup)Cake (2 WW pts – 5 pts with frosting and PB filling) From the back of the Cocoa box or here (Makes ~2 dozen)
2 cups sugar
1-3/4 cups all-purpose flour – I use King Arthurs White Whole Wheat Flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk – I used Silk Light Vanilla Soymilk
1/2 cup vegetable oil – I used 1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
1 cup boiling water

Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely.

Hershey’s Perfectly Chocolate Frosting (2 WW pts)
1 stick (1/2 cup) butter or margarine
1/3 cup HERSHEY’S Cocoa
3 cups powdered sugar – I used 2 1/2 cups
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Peanut Butter Filling (1 WW pt)
Mix 1 cup of peanut butter (I used low-fat JIF creamy) with about 2 Tbsp powdered sugar.

To assemble, we used the cone method as described here. It worked well with a helper 🙂 I cut the cones out, and hubby spooned in the PB mixture. Then I replaced the cones and frosted the top of the cupcake.

Note: The batter is VERY THIN… as in liquid.

Cupcakes, Dessert

3 comments »

18 Responses to “Browned Butter Cream Cheese Chocolate Chip Cookies”

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1

FunandFearlessinBeantown — March 30, 2012 at 7:53 am

I have my tried and true ATK version but I always love discovering new chocolate chip cookie recipes!
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2

Elizabeth — March 30, 2012 at 8:27 am

Brown butter makes everything better!
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3

In and Around Town — March 30, 2012 at 8:31 am

I am pretty boring with chocolate chip cookies and stick with the recipe on the back of the bag, but the size of these and the twist on ingredients makes me want to give these a go!
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4

Mrs. Williams — March 30, 2012 at 8:35 am

I use half the bag of chips too – I like them that way! 🙂 I might have to give this one a shot – I really liked the brown butter oatmeal chocolate chip I made last week.
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5

Judy — March 30, 2012 at 9:40 am

I love trying new ccc recipes also. You don’t mention what the texture of the cookie is. I like crispy edges and chewy centers, very hard to find.
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Tara @ Chip Chip Hooray — March 30, 2012 at 9:44 am

Well, I know what’s happening with the half block of cream cheese in my fridge just waiting to be used up! Cookies are in my future, score. 😉
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7

Colleen — March 30, 2012 at 10:52 am

I love adding sea salt to chocolate things! I haven’t tried it on chocolate chip cookies, but it sounds delicious.
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Carrie's Sweet Life — March 30, 2012 at 8:29 pm

These look awesome, I am still searching for the perfect recipe!
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PB and Peppers — March 31, 2012 at 7:05 am

The cookies sound amazing! I love the addition of cream cheese! CC is my favorite cookie and I am terrified to make them because I have no self control. I love the dough and I love the cookie!!
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Megan — April 1, 2012 at 5:32 pm

These sound like they take the best components of all my favorite cookies (browned butter, a sprinkling of sea salt) and merge them together.
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nicole @ I am a Honey Bee — April 3, 2012 at 1:48 pm

I always stick with Tollhouse cookies. I need to open my eyes to the wide world of chocolate chip cookies varieties out there!
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12

Courtney — April 15, 2012 at 11:14 am

I made these today and they were fantastic–thanks for sharing the recipe! (*^_^*)
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13

mega — May 16, 2012 at 9:16 am

aahh this is recipe that i looking for to make choco chip cookies… thank you for post it 🙂
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14

Kaila — January 4, 2013 at 11:24 pm
Made these but didn’t know you have to refrigerate the dough prior to baking hope they come out okay!
- beantownbaker — January 5th, 2013 @ 4:31 pm
  
  They should still turn out ok. They might spread a bit more than mine do. Let me know how they come out!
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Arghavan — February 16, 2015 at 4:17 pm

Made these with the kiddies today and WOW! They are delicious! It made a lot of dough though (I made smaller cookies than the recipe called for), can I freeze the dough in small balls?
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Jess — February 19, 2016 at 2:27 pm

Making these today! Can’t wait to see how it turns out. I have another great brown butter choc chip recipe but never tried with cream cheese. Thought I would share my tip for the sea salt…I love a salted cookie! I wait until the cookies have cooled 5 minutes before sprinkling, it’s not too hot that the salt sinks into the batter but not too cold that the salt just bounces off.
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Clara Gonzalez — November 22, 2021 at 12:01 pm

These look amazing! I am definitely going to make them!