chocolate chip cookies

Low Carb Peanut Butter Chocolate Chunk Cookies & a Party!!

April 23, 2013

Ever since we got our dog Kemper we’ve been dipping into the peanut butter jar for a little treat for him. And, of course, we slip our spoon in once more for an extra bit for ourselves. I’ve fallen head over heels back in love with peanut butter.

So when I had a chance to make these Low Carb Peanut Butter Chocolate Chunk Cookies from Harvard Sweet Boutique I could not pass it up! Peanut Butter & Chocolate are always a win but then you can say you’re being healthy since they are low carb!!! Seriously, such good cookies with only 12grams of carbs per 1-oz cookie!

And besides great cookies, Harvard Sweet Boutique, is having a new tasting party this Thursday in Hudson, MA… AND YOU’RE INVITED!!! Check out the info below!!

Low Carb Peanut Butter Chocolate Chunk Cookies

Makes 30 1-oz cookies

Ingredients

8 ounces (1 stick) unsalted butter (room temperature)
1/2 cup peanut butter (creamy)
1/2 cup light brown sugar
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
1 1/4 cup flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chunks

Process

Preheat oven to 350 degrees and prepare baking sheets with parchment paper.
Sift together flour, baking soda and salt and whisk to mix. Set aside.
Cream together the butter, peanut butter, light brown sugar and sugar with mixer.
Add the egg and vanilla extract, mix well.
Add the flour mixture to the peanut butter mixture and stir until just blended.
Add the chocolate chunks and mix well.
Portion out 30 1-oz cookies onto baking sheets and bake 12-14 minutes, until golden brown.

Source: Sue George, owner of Harvard Sweet Boutique

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The expanded Harvard Sweet Boutique store menu is part of founder Sue George’s commitment to bring the Hudson community fresh, tasty, one-of-a-kind treats using the finest all-natural, high-quality ingredients that are sourced locally whenever possible. Since the store’s opening in November 2012, it has quickly become the local one-stop shop for breakfast, lunch, dinner and dessert, as well as for special occasion cakes, dessert platters, and custom-built gifts. The bakery also offers low-carbohydrate and gluten-free treats for people with specific dietary needs.

Sue founded Harvard Sweet Boutique in 2007 as an online retailer accepting orders through its catalog and website, which quickly became a nationwide success. Whether shopping for friends and family, wedding centerpieces, or business and corporate gifts, the delicious treat assortments are packaged in unique and whimsical gift boxes with adorning ribbon and delivered nationwide with $5 flat-rate shipping

To introduce residents to the new menu items, Harvard Sweet Boutique will host a free tasting event at the storefront (located at 25 South St., Hudson, Mass. 01749) on April 25 from 11 a.m. to 1 p.m. Community members can enjoy a complimentary sampling of the bakery’s new cold fruit-based soups, yogurt parfaits, fruit pies, tarts and cakes, and take advantage of a 10 percent storewide discount. Those in attendance can also enter to win a 9-inch custom cake valued at $45 and take advantage of a 10 percent storewide discount.

As part of the new offerings, Hudson-area residents can now order specialty cakes for baby and bridal showers, Mother’s Day, Father’s Day, birthdays and more. Options include the classic signature cakes such as carrot, chocolate or lemon raspberry, or fully customized options where shoppers can select the cake flavor, fillings and frosting of their choice. All cakes can be decorated to preference, and treats can be updated even further by having a personal photo adhered to cakes, cookies or cupcakes with edible paper and ink!

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Chocolate Chip Rice Krispies Cookies

October 1, 2012

I’m skipping this week’s edition of Monday Munchies because I wanted to participate in sharing a great recipe instead.

I love being part of Secret Recipe Club. It is so much fun to ge a new secret assignment every month. Plus it’s a lot of fun on reveal day having your partner find our out ou had their recipe and what you made while you are searching around to find out who made a recipe on your blog. All of that is great but it is time’s like this that I realize that community is just as important.

Sadly, an email went out sharing the news with out group that one of our members had passed away. Dan, aka the Herring, and Meredith, aka the Haggis shared the blog The Haggis and The Herring. Dan, a man in the prime of his life, unexpectedly passed away recently. Meredith shared a very touching post about Dan, their kids, and their love together. It is unbelievable to me that Meredith is expecting a baby at this point. I could not imagine that pain and sadness. I wish her and her boys nothing but happiness and they rebuild their lives.

In a tiny way of honoring a great cook, a great man is my post of his Chocolate Chip Cookies with Rice Krispies. As soon as I saw these I knew I would have to try them. These cookies are a lot of fun. They are great chocolate chip cookies with a fun surprise inside. The contrasting texture is a lot of fun and makes the cookie more interesting than a typical chocolate chip cookie.

Chocolate Chip Rice Krispies Cookies

Makes

Ingredients

1-1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
1 cup sugar
1 egg
1 tsp vanilla
2 cups Rice Krispies cereal
1 cup semi-sweet chocolate chips

Process

Combine together the flour, baking soda, and salt in a small bowl. Set aside.
In a large bowl/stand mixer, beat together butter and sugar until light and fluffy.
Add egg and vanilla. Beat well.
In small batches, add the flour mixture, mixing until combined.
Stir in the rice krispies and chocolate chips.
Portion out heaping tablespoons sized cookies into your hands, roll into balls and then gently press onto baking sheets covered with parchment paper/coated with cooking spray.
Bake at 350-degrees for 12 minutes or until lightly browned.
Remove immediately from baking sheets and cool on wire racks. Store in airtight container up to 3 days.

Oreo Chocolate Chip Cookies

April 5, 2011

I have been stumbling upon posts about cookies inside cookies throughout my Google reader lately. ummm cookies inside cookies? Yep, imagine a cookie inside another cookie- either mixed in or fully enveloped. Simple, delicious, addicting.

Some of the best sounding, looking, and addicting sounding ones have come from the blog Lovin’ From the Oven. She first had a cookie inside a cookie recipe posted last April but then posted another recently in February. After seeing the second recipe, which included an entire oreo inside a chocolate chip cookie, I decided that I would have to go back to the older recipe because the likely hood of me eating 3 cookies would just spell trouble. Having 3 of the Oreo Stuffed Chocolate Chip Cookies would be like having 6 cookies and that would be heart stopping. So I opted for the slightly more figure faltering recipe that just had pieces of Oreo’s incorporated into it.

I’ve made these cookies 4 times now. They are really quick to whip up. You barely even need to break apart the Oreo cookies before adding them into the dough mixer as you stand mixer will do the work for you. The more you mix the smaller the pieces of Oreo that remain, this will result in a more uniform texture cookie that tastes a lot like cookies and cream. If you just mix the cookies until they are combined, which I prefer, they have much more texture and have more pockets of Oreo flavor.

Oreo Chocolate Chip Cookies

makes 4 doz 2″ cookies

2 sticks softened butter

3/4 cup granulated sugar

3/4 cup light brown sugar

2 eggs

1 Tablespoon vanilla

2 1/2 cups all purpose flour

1 1/2 teaspoon baking soda

1 teaspoon salt

25 Oreo Cookies broken into large pieces

2 cups chocolate chips

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Preheat oven to 350.

Sift together the flour, baking soda, and salt. Set aside.

Cream together the butter and the sugars. Once that mixture is light and fluffy add the eggs, one at a time. When eggs are jsut combined, add in the vanilla. Gently mix until just incorportated.

Add in the sifted dry ingredients slowly until just incorporated. Add the chocolate chips and Oreo pieces. The Oreo’s will break up as the cookie dough is mixed together.

On a non stick baking sheet, spoon out 1 1/2- 1 3/4″ dollops. Bake for 10-12 minutes, or until golden brown and just set. Remove from oven, let the sheet sit for 1-2 minutes before removing cookie to cool on a cooling rack.