I have a confession to make. I’ve been sitting on the recipe for these cookies for a year now. A YEAR! I didn’t mean to keep it a secret from you, I promise. But, the thing is, I created the recipe for my husband and now every time I make these cookies he eats them before I get the chance to take a photo (unless you count a blurred photo of the cookie in his hand with a bite out of it already).

As I said, I created the recipe for Brian. It started, first, after I tried the ever-popular Alton Brown The Chewy. For Brian, no cookie is better than a chewy cookie. So we had high hopes for The Chewy. Then we tried it. And, friends, that cookie? Was not chewy. It was fluffy. It was more chewy than, say, Tollhouse. But compared to some of the other cookies we have made in the past? Chewy it wasn’t.

So I set off on a mission. I started asking “Ok, so if you were to eat the perfect cookie, what would it be? For starters, he said, it would be chocolate chip. With oatmeal. Because oatmeal is, you know, chewy. Beyond that he didn’t really have anything in mind. So I started thinking about all my favorite traditional chocolate chip cookies and decided to start throwing elements of each of them into a cookie recipe and see what happened.

I started adding ingredients in small increments and increasing and altering them by how the dough looked and felt, writing down everything I did along the way on an old scrap envelope (which to this day is hanging on my fridge in lieu of an actual recipe card). Finally, the first taste test. Raw cookie dough, in my opinion, says everything about the cookie itself. So I took a tiny spoonful of it to Brian to test. He took a bite. He closed his eyes. He opened them and fixed me with an intense stare and said “Where’s the bowl? I’m not finished here”.

In that moment, my perfect cookie was born. And with the first batch, at that!

Laura’s Oatmeal Chocolate Chip Cookies
printable recipe

Ingredients:
1 cup unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs, at room temperature
1 Tablespoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups raw rolled oats
1 cup semi-sweet chocolate chips
1 cup chopped walnuts (optional)

Directions:
Pre-heat oven to 350. Line cookie sheets with parchment paper and set aside.

In the bowl of an electric mixer beat together the butter and sugars until fluffy, about 2 minutes. Beat the eggs, one at a time, mixing until incorporated. Mix in the vanilla extract.

In a medium bowl mix the flour, baking soda, salt and rolled oats.

With the mixer on low speed slowly add in the flour ingredients, mixing until just combined.  Gently fold in the nuts & chocolate chips.

Scoop the dough onto a parchment lined cookie sheet and bake until slightly golden, about 12-13 minutes. Cool on a wire cooling rack.

Source: An Original Laura’s Recipe Collection recipe

Need more of a cookie fix? Try these favorites!
Snickerdoodles
Homemade Samoas
Chewy Oatmeal Raisin Cookies
Faux-reos (Oreos)

One Year Ago on Laura’s Recipe Collection
Panera Bread French Onion Soup

Two Years Ago on Laura’s Recipe Collection
Homemade Pizza Crust

I have a confession to make. I’m sorry to have kept it from you for so long. Ok… here goes. I really don’t like frosting. There, I said it. I think most frosting is totally vile. The bakery frostings on those massive sheet cakes for office birthdays and graduations (that are always marble cake. why is that?) is one of the nastier things ever, in my opinion. I actually scrape the frosting off my Oreos before I eat them. (Insert the collective gasp of the horrified world at large right here).

But this? This frosting? It changed my mind. It’s like fudge. Or candy. Or both, but all mashed into this soft and shiny butter cream. Turns out I really, really like butter cream. Combined with this moist and luscious chocolate cake it’s, well, devilishly good. I do, however, still hate bakery frosting. Gag.

Devil’s Food Cupcakes with Dark Chocolate Buttercream
printable recipe

makes 36 cupcakes

Ingredients:
For the cupcakes
3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 baking powder
1 1/4  teaspoon coarse salt
1 1/2 cups unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream, room temperature

For the buttercream
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1/2 cup plus 1 tablespoon boiling water
2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
3/4 cup confectioners’ sugar, sifted
1/4 teaspoon salt
1 1/2 pounds best-quality semi-sweet chocolate, melted and cooled

Directions:
For the cupcakes

Preheat oven to 350. Line 3 muffin pans with liners.

In a small bowl whisk together the cocoa powder and hot water until smooth. In a medium bowl stir together the flour, baking soda, baking powder and salt.

In a medium sauce pan over low heat melt the butter and sugar together, stirring until combined. Pour into the bowl of an electric mixer. Turn the mixer to low speed and beat until the butter mixture has cooled.

One at a time, add in the eggs, beating to combine between each addition.  Beat in the vanilla and cocoa powder mixture until well-combined.

Add in half of the flour mixture, beating until just combined, then add the sour cream and mix until just combined, finishing with the remaining flour mixture.

Scoop the batter evenly between the lined cups, filling about 3/4 of the way. Bake for 10 minutes, rotate the pans and bake for an additional 10 minutes, or until the top of the cupcake easily springs back when pressed lightly.  Cool in the tins on a wire rack for 10 minutes then remove from the pan and cool completely prior to frosting.

For the frosting
Stir together the cocoa powder and boiling water until the cocoa has completely dissolved.

In the bowl of an electric mixer beat the butter, confectioners sugar, and salt together until light and fluffy.  With the mixer on low speed beat in the melted and cooled chocolate, then the cocoa mixture.

Pipe or spread onto cooled cupcakes.

Source: Martha Stewart Cupcakes

More of my favorite cupcakes
Chocolate Chip Cookie Dough Cupcakes
Raspberry-filled Vanilla Bean Cupcakes with Raspberry Buttercream
Chocolate Peanut Butter Cupcakes

One Year Ago on Laura’s Recipe Collection
Soft Pretzels

Two Years Ago
Cajun Chicken Pasta

Alice from Alice in Wonderland said “I give myself very good advice but I very seldom follow it.” Wise girl, that Alice. One of my first cardinal rules of cooking is to read through the recipe twice at minimum before starting. Yet sometimes (cough cough too often) I just assume I can wing it as I go along. Rarely does this work for me.

I made this cake for the first time the day before Mother’s Day. In my own stupidity I did not thoroughly read the directions prior to starting the cake. Further into my own stupidity I didn’t start the first step of this cake until 8:00 at night. Several hours later I was still up piecing together this cake. I was exhausted the next day but this was totally worth it!

The next time I made it I gave myself plenty of time, make a few of the layers ahead of time and took my sweet old time piecing it together and gently frosted it with the ganache. All that careful preparation and what did I do? I picked up the cake to place it in the fridge and in a very I Love Lucy move, slipped and planted the cake down the front of myself.

Ever the optimist, I pulled the cake off my shirt (thankfully still in one piece but very lumpy in the ganache), smoothed the ganache and placed it back in the fridge.

So, in conclusion I strongly urge you to make this addictive cake. BUT, take my advice (since apparently I won’t take it myself) and read through the directions and give yourself plenty of time.

Chocolate Overdose Cake
printable recipe

Brownie Base
Ingredients:
5/8 cup (1/2 cup + 2Tbsp) cake flour
1/4 tsp salt
1/2 tsp baking powder
3 oz unsweetened chocolate, chopped fine
6 tablespoons unsalted butter, cut into six pieces
1 1/8 cups (1 cup + 2 Tbsp) sugar
2 large eggs, room temp
2 tsp vanilla extract

Directions:
With the oven rack placed in the center setting, preheat the oven to 325. Line the sides and bottom of a 9-inch spring form pan with parchment paper cut to fit. Spray lightly with cooking spray.

Stir together the flour, baking powder and salt together in a medium bowl and set aside.

Melt the butter and chocolate together in a heat-proof bowl set over a pan of simmering water, stirring until smooth. Remove from the heat and whisk in the sugar. Mix in the eggs one at a time. Beat in the vanilla.

Add in half the flour mixture and stir until combined. Fold in the remaining flour mixture and stir until smooth. Pour the batter into the spring form and spread until smooth. Bake for 25-30 minutes or until a toothpick inserted in the center of the brownie comes out clean. Cool still in the spring form pan for about an hour.

Chocolate Mousse
Ingredients:
6 oz semisweet chocolate, broken into 1/2-ounce pieces
1 7/8 cups (15 oz) heavy cream
1 Tbsp granulated sugar

Directions:
Chill the bowl and whisk of an electric mixer in the freezer or refrigerator.

Place the chocolate in a heat-proof bowl set over a pan of simmering water. Cover the bowl with plastic wrap and heat for 8-10 minutes. Remove the bowl from the heat and stir until smooth. Place the melted chocolate in a stainless steel bowl and set aside.

Whisk the heavy cream and sugar together in a well-chilled bowl of an electric mixer until peaks form, about 1-2 minutes. Scoop 1/4 of the whipped cream into the bowl of melted chocolate and gently fold until combined. Add to the remaining whipped cream and fold gently until incorporated.

Chocolate cake
Ingredients:
6 tablespoons unsalted butter, soft
7/8 cups (3/4 cup + 2 Tbsp) unbleached all-purpose flour
2 oz unsweetened chocolate, coarsely chopped
1/8 cup (2 Tbsp) Dutch-processed cocoa
1/4 cup hot water
7/8 cups (3/4 cup + 2 Tbsp) sugar
3/4 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
1 tsp vanilla extract
2 large eggs
1 large egg yolk

Directions:
Preheat oven to 325°. Line the bottom of a 9-inch round cake pan with parchment paper and set aside.

In a double boiler or a heat-proof bowl set over a pan of simmering water, combine the cocoa powder, chocolate and hot water. Stir until chocolate is melted. Whisk in 1/4 cup of  sugar until the chocolate is glossy and smooth. Remove the bowl from heat and set aside.

In a medium bowl stir together the flour, baking soda and salt. Set aside.

In a small bowl stir together the buttermilk and vanilla. Set aside.

In the bowl of an electric mixer beat together the eggs, egg yolk and butter until combined. With the mixer on high speed whisk in the remaining (1/2 cup + 2 Tablespoons) sugar until pale and fluffy.

Pour the cooled chocolate mixture into the egg/butter/sugar mixture and beat until well-combined.

Gradually add about a third of the flour mixture to the bowl, beating until just combined. Pour in half of the buttermilk mixture, beating until just-incorportated. Continue altering the remaining flour and buttermilk. Scrape the sides of the bowl and mix again until batter is evenly incorporated.

Pour the batter into the prepared cake pan and spread evenly. Bake for 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan on a wire rack for 15 minutes, then invert the cake to remove from the pan and let cool completely.

Chocolate Ganache
Ingredients:
1 1/2 cups heavy cream
2 Tbsp unsalted butter
18 oz semisweet chocolate, chopped into 1/2-ounce pieces

Directions:
In a medium sauce pan bring the heavy cream and butter to a boil. Place the semi-sweet chocolate in a medium heat-proof bowl. Pour the boiling cream and butter over the chocolate and stir until smooth. Reserve 1/2 cup of ganache to use to fix the chocolate covered strawberries to the cake. Bring the remaining ganache to room temperature, about 40 minutes.

Chocolate Covered Strawberries
Ingredients & supplies
15-18 ripe strawberries
semisweet chocolate, cut into small chunks or chips
tooth picks
block of craft foam, covered with aluminum foil

Directions:
Wash and gently dry the strawberries. Melt the chocolate either in the microwave or over a double boiler, stirring frequently until smooth.

Stick the husk of the strawberry with a toothpick, then dip into the melted chocolate.  Stick the other end of the toothpick into the foam. Repeat with remaining strawberries. Let the chocolate set, about 30 minutes.

To Assemble the Cake
Remove the spring form pan from the brownie base, then spoon the chocolate mousse over the brownie base evenly, smoothing the top. Gently place the chocolate cake over the mousse and press down very lightly. Chill for 1 hour.

Cover the edges of a cake board with wax paper strips. Transfer the cake to the cake board, then spread the ganache evenly over the cake top and sides. Chill in the fridge to set.  Once set, remove the wax paper strips from the cake board.

Dab small amounts of chocolate ganache onto the bottoms of the chocolate covered strawberries to glue to the top of the cake. Serve chilled.

Source: Beantown Baker

Need more of a chocolate fix? Try some of these favorites!
Mocha Brownie Cupcakes
Chewy Chocolate Cookies
Mocha Sherbert

Did you know that July is National Ice Cream month? It only makes sense, I suppose. It’s the middle of summer. It’s scorching hot pretty much everywhere right now. And, hello, it’s ice cream. Who even needs an excuse to eat some?

With this rich, indulgent, amazing ice cream recipe I bring you… drum roll, please… the very first Laura’s Recipe Collection giveaway!
In honor of summer, of National Ice Cream Month, of my upcoming birthday, of nearly 2 years of blogging and nearly 200 recipes shared I am giving away a copy of the ice cream cookbook to beat all ice cream cookbooks: David Lebovitz’s The Perfect Scoop! But first, the ice cream!

Milk Chocolate Ice Cream with Brownie Bits
printable recipe

Milk Chocolate Ice Cream
Ingredients:
8 ounces milk chocolate with at least 30% cocoa solids, finely chopped
1 1/2 cups heavy cream
1 1/2 cups whole milk
3/4 cup sugar
Big pinch of salt
4 large egg yolks
2 teaspoons Cognac
3/4 cup cocoa nibs or semisweet or bittersweet chocolate chips (optional)

Directions:
Combine the milk chocolate and heavy cream over a double boiler or a large heat-proof bowl set over a pan of simmering water. Melt the chocolate, stirring often, then remove the bowl from the heat. Set a mesh strainer over the top of the bowl and set aside.

Combine the milk, sugar and salt in a medium saucepan and stir until warmed. Beat the egg yolks in a medium bowl, then whisk the milk mixture into the egg yolks. Pour the egg yolk mixture back into the saucepan.

Cook the mixture over medium heat, stirring often, until it thickens and coats the spatula. Pour the custard through the mesh strainer into the bowl of chocolate. Stir in the Cognac until well-mixed. Chill the mixture over an ice bath, then refrigerate until completely cooled.

Churn the ice cream according to ice cream maker instructions. Prior to freezing completely, gently stir in any mix-ins such as brownie bits.

Chewy Chocolate Brownies
Ingredients:
1/2 cup unsalted butter, cut into pieces
4 ounces unsweetened chocolate, cut into small pieces
11/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup flour
1/8 teaspoon salt
1/2 cup semisweet or bittersweet chocolate chips
3/4 cup hazelnuts, pecans, almonds or walnuts, toasted and chopped (optional)

Directions:
Preheat the oven to 350°.

Line an 8×8 inch square pan with aluminum foil so that it covers the bottoms and the sides of the pan. Using butter or nonstick spray grease the sides and bottom of the pan, then set aside.

Melt the butter in a medium sauce pan, then add in the chocolate and stir until completely melted. Remove from the heat. Stir in the sugar, eggs, then vanilla. Add the flour and salt to the pan and stir vigorously until the batter forms a ball. Blend in the chocolate chips and nuts.

Scrape the batter into the pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Let cool on a wire rack. Store at room temperature.

Crumble the brownie into small bits and gently fold into the just-churned ice cream.

Source: The Perfect Scoop by David Lebovitz

The scoop on the giveaway

** The giveaway is now closed**
To enter the giveaway, leave a comment on this post answering the question What is your favorite ice cream flavor? by Monday July 26, 11:59pm ET . The winner will be selected by random.org and announced Tuesday morning.

The giveaway is open only to US residents.

A small disclaimer: I purchased this book myself. I have not been given any kind of compensation for this giveaway. I do this purely out of my love for you, dear readers, and my all-consuming love of ice cream

I’ve made them a few times now but I think my favorite way to make them is as mini cupcakes, kind of like a shot of espresso, but a million times better

Mocha Brownie Cupcakes
makes about 22 full-sized cupcakes
Print This Recipe

Ingredients:
for the cupcakes
11 Tablespoons unsalted butter, at room temperature
3 oz. unsweetened chocolate, finely chopped
1½ cups all-purpose flour
2 teaspoons espresso powder
½ teaspoon baking powder
½ teaspoon salt
3 large eggs
2 cups sugar
½ cup coffee liqueur

for the frosting
16 Tablespoons unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
1 Tablespoon instant coffee granules
2 teaspoons hot coffee
1 teaspoon vanilla extract

Directions:
To make the cupcakes
Preheat the oven to 350°. Prepare 2 cupcake pans with paper liners and set aside. Place a heat-proof bowl over a pot of simmering water and in the bowl melt together the butter and chocolate, stirring until smooth. Remove the bowl from the heat and let cool.

While the chocolate mixture is cooling combine flour, espresso powder, baking powder and salt together in a medium bowl and set aside.

In the bowl of an electric mixer, beat together the egg and sugar until light and fluffy. Add in the coffee liqueur and chocolate mixer and beat until combined.

Gradually pour the flour mixture into the electric mixer bowl and beat until just combined.

Spoon the batter evenly between the cupcake liners, filling the cups about 2/3rds of the way.

Bake for 20-22 minutes, or until a toothpick inserted into the center of one of the cupcakes comes out clean. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire cooling rack and cool completely.

To make the frosting
In the bowl of an electric mixer beat the butter at medium high speed until it is smooth. Slowly add in the confectioners’ sugar until just blended, then increase mixer speed and beat until light and fluffy. Add in the coffee, coffee granules and vanilla extract and beat until well-blended.

Pipe the frosting onto the cooled cupcakes.

Source: Annie’s Eats

Banana Chocolate Chip Muffins
printable recipe

Ingredients:
1 ¾ cups all-purpose flour
¾ cup sugar
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 egg
½ cup vegetable oil
½ cup plain yogurt or sour cream
1 tsp. vanilla extract
1 cup mashed ripe bananas, about 3 bananas
¾ cup chocolate chips

Directions:
Preheat the oven to 350°. Prepare 2 muffin pan cups with paper liners or grease lightly.

Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl and set aside.

In the bowl of an electric mixer beat together the egg, bananas, vegetable oil, yogurt (or sour cream), and vanilla extract.

Pour the flour mixture into the banana mixture and blend on low speed until just combined. Gently beat in the chocolate chips.

Scoop the batter into prepared muffin cups.

Bake for 20-22 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Cool on a wire rack for 5 minutes, then remove from the muffin pan.

Source: Mary Ellen’s Cooking Creations

Chewy Chocolate Cookies
printable recipe

Ingredients:
2 cups + 2 Tablespoons all-purpose flour
¾ cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1¼ cups (2½ sticks) unsalted butter, at room temperature
2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
sanding sugar (I use granulated sugar) for rolling

Directions:
Mix the flour, cocoa powder, baking soda and salt  together in a bowl and set aside.

In the bowl of an electric mixer on medium speed beat the butter and sugar together until light and fluffy, roughly 2 minutes. Beat in the eggs and vanilla until combined, then reduce the mixer speed to low and slowly add in the flour mixture. Beat until just combined.

Form the dough into a disk and wrap with plastic wrap. Refrigerate for about an hour until firm.

Preheat the oven to 350°. Shape the dough into 1¼ inch balls and roll each ball in the sanding sugar. Place on a cookie sheet lined with parchment paper. Bake for 10-12 minutes, or until the cookies are set. They will still look a bit gooey when removed from the oven. Cool on a wire rack for 5 minutes then remove from the cookie sheet and cool completely.

Source: Martha Stewart’s Cookies, pg. 75

There we were, eating our ice cream when I look over and see Rebecca, head tipped all the way back with the bowl completely upended over her mouth. Heaven forbid she leave behind that last teeny, tiny drop of cookie dough goodness.

Chocolate Chip Cookie Dough
print this recipe

Ingredients:
5 Tablespoons salted butter, melted
1/3 cup packed light brown sugar
¼ cup flour
½ teaspoon vanilla extract
½ cup walnuts, pecans or hazelnuts, toasted and coarsely chopped
¾ cup semisweet or bittersweet chocolate chips
1 quart freshly churned ice cream (I used vanilla this time)

Directions:
Mix together the butter and brown sugar in a medium bowl. Combine with the flour, then add in the vanilla, nuts and chocolate chips.

Flatten the dough to about ½ inch thick and wrap in plastic. Place in the refrigerator until firm.

Unwrap and chop the dough into pieces, then either freezer until ready to use or fold gently into ice cream after churning but before freezing.

Source: The Perfect Scoop by David Lebovitz, page 209

However, I noticed in reading through the recipe that it’s intended to be made as a sheet cake. I don’t have a sheet cake pan. I did, however, just receive 2 brand spanking new layer cake pans that were begging to be used. I read through some of the comments on the original post from The Pioneer Woman (By the way. I totally want to be Ree’s internet Best Friend. In a completely elementary school note-passing kind of way.  ”Dear Ree, do you want to be my friend. Please check yes or no. Signed, the geek in the back of the class, Laura”) that said that this could be made into a layer cake. So off I went.

The cake came together very quickly. Simple and easy. I like that. I popped it into the oven, let it cool slightly while making the frosting, then read the directions again. It says to pour the warm frosting over the warm cake to let it kind of spread itself. Less work for me. Bonus.

However. I made this into a layer cake. Not thinking about the fact that a sheet cake pan would have sides to it (duh) I poured a tiny bit of the frosting onto the first cake layer, spread it around a bit then set the second layer on top. Then the fun began. I poured, nay, DUMPED, the majority of the frosting over the cake. Then I watched it trickle down the sides of the cake and a little bit onto the wax-paper-edged plate I’d set it on. (Wax paper to make cleaning up the edges of the cake a touch easier so it would look prettier when serving. Ha. Right.) Then I watched as chocolatey goodness ran, not just down the cake, not just down the plate, but all over my counter. It was a frosting flood. 

So this:

actually looked more like this:

Do you see the frosting bits running down the wax paper, thus dripping onto my floor? What you can't see is the other side where it ran all over my counter.

which then, I’m afraid, turned into a bit huge kitchen mess that I left, in frustration, for my husband to clean up. (Thanks babe!) Before sighing and stalking out of the kitchen in a huff, I did lick the counter top. I admit it. Hi, I’m Laura, and I have a cake/chocolate problem.

Thankfully, this cake was worth the whole big mess. X 100 million. Brian’s already asking when I’ll be making it again. I will, as soon as I stop finding bits of chocolate frosting in the nooks of kitchen cabinet doors.

The Best Chocolate Cake in the Entire World
print this recipe

Ingredients:
for the cake
2 cups Flour
2 cups Sugar
¼ teaspoons Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
½ cups Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla

for the frosting
½ cups Finely Chopped Pecans
1-¾ stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar

Directions:
Preheat oven to 350°.

In the bowl of an electric mixer add together the flour, sugar and salt.

In a medium sauce pan melt the butter, then add in the cocoa powder. Mix together well. Pour in the boiling water, stirring together and let it simmer for about 30 seconds. Pour the cocoa mixture over the flour mixture and beat together.

In a small bowl whisk together the buttermilk, beaten eggs, vanilla and baking soda. Pour this into the mixing bowl and blend until just combined.

Pour the batter into prepared cake pan(s) and bake about 20 minutes.

Remove from the oven and set on a wire cooling rack to cool. If using a sheet cake pan, pour the frosting over the top of the cake while it is still warm. If using layer cake pans, remove from the pans and once cooled, spread the frosting over the cake.

Source: The Pioneer Woman

Peanut Butter Chocolate Chip Muffins
print this recipe

Ingredients:
2 ¼ cups All-purpose flour
2 tsp. baking powder
½ salt
2/3 cup brown sugar
6 Tbls. butter, melted and cooled
½ peanut butter
2 large eggs
1 cup milk
¾ cup chocolate chips

Directions:
Preheat the oven to 375°. Prepare a 12 cup muffin tin with paper liners and set aside.

In a medium bowl, stir together the flour, baking powder, salt and brown sugar. Set aside.

In the bowl of an electric mixer, whisk together the butter, peanut butter, eggs and milk.

Gradually mix in the dry ingredients with the peanut butter mix until just combine. Gently fold in the chocolate chips.

Scoop the batter into the 12 muffin cups. Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean.

Let cool on a wire rack, or serve warm.

Source: Annie’s Eats