Entries in Chocolate (10)
Can we all agree that peanut butter cups are the king of candy?
Be still my heart.
Halloween is right around the corner so there's no better time to make these.
Many of the recipes I have seen either use a ton of powdered sugar or graham crumbs to thicken + sweeten the peanut butter filling. While that's okay as a treat, I really wanted to make the perfect peanut butter cup without all the added sugar.
To make the peanut butter filling I added coconut oil to natural peanut butter. Since coconut oil is solid at room temperature it keeps the peanut butter from being too runny. But if you don't like the taste of it, or, are allergic, you can use regular butter instead or none at all.
I opted to use a combination of dark and milk chocolate, and chose to use an unsalted natural peanut butter so that I had the option to add a pinch of sea salt if the filling needed it. Sometimes that little bit of salt is all you need to round out the flavours just perfectly, especially when we're talking chocolate.
These can be made vegan or gluten free by using dairy-free or certified gluten-free chocolate such as Enjoy Life chocolate. Their mega chunks are my favourite to use.
When there are peanut butter cups, its a happy halloween for sure!
Peanut Butter Cups gluten free, vegan | makes 12
- 1 cup semi sweet chocolate, vegan if needed
- 1 cup dark chocolate, vegan if needed
- 1/4 cup creamy natural peanut butter
- 1 1/2 tsp organic cane sugar (or sucanat/coconut sugar)
- 1 tbsp coconut oil (or regular butter)
- 1/8 tsp sea salt
- Line a mini-muffin tin with paper liners; Set aside.
- Melt the chocolates in a small bowl set over - not in - a small pot of simmering water. Stir until melted and smooth. Remove from heat.
- Spoon about 1 tablespoon of the melted chocolate into the bottom of each muffin liner. Tap the pan gently on the counter to smooth out the surface. Refrigerate the tin until the chocolate begins to set; about 10-15 minutes.
- Meanwhile, combine the peanut butter, sugar, coconut oil, and sea salt if using, in a small bowl and stir until smooth and creamy. Spoon one teaspoon of the peanut butter filling on top of the hardened chocolate. Place in the freezer for 5-10 minutes to set.
- Return the remaining chocolate to sit over the simmering pot of water and stir until smooth. Then top each cup with the melted chocolate, making sure the filling is completely covered.
- Refrigerate until set; about 30 minutes.
- These are best if stored in the refrigerator in an airtight container. They can also be frozen. If you leave them out a white film that sometimes appears on chocolate will form after a few days. The reason for this is because the chocolate was just melted and not tempered. Store them in the fridge for up to 3 weeks. If you are freezing them they should last about 2 months.
- If you want a more classic tasting peanut butter cup I recommend using all milk chocolate.
Peanut Butter, almond butter, hazelnut butter, cashew butter...I love them all and wish I could use them as toothpaste!
If you have a serious cookie craving then you have come to the right place. These peanut butter cookies are now one of my new favourites. They have a bit of a twist on the classic peanut butter cookie.
I decided to make them gluten-free, so for the flour I used my all purpose gluten-free blend, which I had leftover from last week's Blueberry-Peach Cobbler. If you don't have any problems with gluten and you want to, you can substitute plain old everyday all purpose flour with the exact same measurements I give for the gluten-free flour. However, these cookies turned out amazing using the gluten-free all purpose flour mix. In fact if you gave these cookies to your friends and family and then told them that they were gluten-free they probably wouldn't believe you. That's how much faith I have in this flour mix.
These are lightly spiced with cinnamon, ginger, and nutmeg. The butter is cut back because of the addition of peanut butter. They're similar in taste to a ginger cookie with the molasses and warm spices.
They are a very thin cookie but don't let that fool you. They're soft and chewy on the inside. And the little bit of chocolate brings it all together.
This is my new addiction!
Peanut Butter Chocolate Chunk Cookies gluten free (yields 1 dozen)
- 1 cup + 1 tbsp all purpose gluten-free flour
- 1 tsp baking soda
- 2 tsp ground cinnamon, divided
- 1/2 tsp ground ginger
- 1/4 tsp freshly grated nutmeg (or ground nutmeg)
- 1/4 tsp sea salt
- 1 tbsp granulated sugar
- 1 cup brown sugar (lightly packed)
- 1/3 cup light peanut butter
- 3 tbsp butter, softened
- 2 tbsp molasses
- 1 egg
- 1 tsp vanilla
- 3 ounces chocolate chunks
- Preheat oven to 350°F. Prepare a large cookie sheet with parchment paper and set aside.
- In a medium bowl, stir together flours, baking soda, 1 tsp cinnamon, ginger, nutmeg and salt. Set aside. Combine granulated sugar and remaining 1 tsp cinnamon in a small bowl. Set aside.
- In another medium bowl, beat together brown sugar, peanut butter and butter on medium speed of electric mixer for about 1 minute. Add molasses, egg, and vanilla. Beat again until smooth.
- Working a little bit at a time, stir flour mixture into peanut butter mixture until all the flour mix is incorporated. Stir in chocolate chunks. The dough will be stiff. Using your hands, shape dough into 2 inch balls. Roll balls in reserved cinnamon-sugar mixture. Place on cookie sheet at least 2 inches apart (6 per sheet is best). Flatten cookies slightly using a fork.
- Bake for 7 minutes. They may appear undercooked, but that’s okay. Remove cookies from oven and immediately transfer from pan to a wire rack to cool.