{ bi-curious peanut butter cookies }

bi-curious peanut butter cookies | displacedhousewife

bi-curious peanut butter cookies
 { when indecision + laziness collide }

Unable to make a commitment, I had to have these cookies two ways. Did I just want all peanut butter? I didn’t know? Some chocolate. For certain. I actually had a third way in which I was fantasizing about them: half-dipped in chocolate and flaked with sea salt. I mean, really.

But here’s how things rolled out in actuality… Plain peanut butter cookies were a done deal because they were easy. I rolled them in sugar because I thought the cracks on top, peaking through the sparkles of sugar would be, simply put, stunning. But I also wanted that chocolate flavor and frankly, didn’t feel like melting chocolate, putting out parchment and dipping. I’ve never denied having a lazy side. So if you do go the extra mile, please send photos. For the rest of us that have a hard time getting out of bed on a Sunday, just chop up some dark chocolate,  throw it in half of the batter and call it a day.

I’m thinking with all of this peanut butter these would qualify as a great addition to a high-protein, Zone-friendly diet. You’re welcome.

These are soft, fluffy, peanut-y clouds. Hope you love.

bi-curious peanut butter cookies | displacedhousewife

bi-curious peanut butter cookies | displacedhousewife

{ bi-curious peanut butter cookies }

Makes about 3 Dozen Cookies

INGREDIENTS

  • 1 cup unsalted butter (2 sticks), room temperature
  • 1 1/4 cups peanut butter (natural)
  • 1 ½ cup light brown sugar
  • 1/2 cup granulated sugar (plus 1/2 cup more for rolling the balls of dough)
  • 3 teaspoons real vanilla extract
  • 2 large eggs, room temperature
  • 1 ½ cups bread flour
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoons sea salt
  • 1 cup dark chocolate, coarsely chopped

INSTRUCTIONS

  1. Pre-heat your oven to 375 degrees F.
  2. Cream your unsalted butter, peanut butter, granulated and light brown sugars with a spatula or in an electric-stand mixer fitted with the paddle attachment. Make sure everything is smooth and incorporated. Should take about 4-5 minutes on low-medium speed.
  3. Add the vanilla and blend completely.
  4. Add your eggs with the mixer on low. Make sure they get completely mixed in and, if using an electric-stand mixer, make sure you scrape down the sides and bottom of the bowl so that everything gets all nice and mixed together.
  5. In a medium-sized bowl, mix your dry ingredients: both flours, baking powder and soda and the sea salt.
  6. Pour the dry ingredients into the bowl with the butter-sugar mixture and mix, with a spatula, until just blended. If you are going to add chocolate, divide your dough up into two bowls.
  7. Throw the chocolate chunks into one bowl and mix until just combined.
  8. Put the other 1/2 cup of granulated sugar in a small bowl…I like a bowl that is short and wide for this.
  9. Roll the dough into balls, using about 2 tablespoons of dough per ball. Don’t press them too firmly, use a light hand so that you don’t overwork your cookie dough.
  10. Roll each dough in the sugar to thoroughly coat.
  11. You can fit 12 dough balls on a standard-size cookie sheet as these won’t spread too much.
  12. Bake for 10 minutes.
  13. Once out of the oven, let cool for a solid 15 minutes on the cookie sheet. These cookies are soft, pillowy and delicate and bode well with some cool-down on the sheet.
  14. Happy baking. xo
{ on my mind }
  • I was all excited to be featured on @thefeedfeed’s Instagram account and on their website. It was my cherry + cardamom + rye-crust cheesecake and I was quite proud of that one, indeed. Then just as quickly I became horrified as I re-read that post and found I didn’t capitalize at the start of a sentence. Pretty basic grammar fail. Fixed it. Seems minor, but stuff like that drives me crazy. Neurosis aside, go look at their Cherry Feed. It’s gorgeous and the perfect time of year for cherry-inspired creations. One more aside…neither of my cherry trees had one cherry on them this year. Any tree doctors out there? They flowered and then the flowers dropped off. Is it the drought? Thoughts?
  • I’ve been making my granola a ton. Even though my recipes are tested and re-tested, the more I make them, the more I learn about them. I wanted to share a little granola-making tip with you… Puree your liquids in a blender. I use a banana in my granola to cut down on processed sugar and when that baby gets pureed, I get that many more granola chunks. And I can’t stress enough the importance of pressing the granola into the pan before cooking.
  • Wasn’t I talking about this several weeks ago? I think we all need to go.
  • Still no eggs from my chickens. Sigh. Lots of poop, though…
  • Have a wonderful week. Really. I think you’re the bees’ knees.

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4 Comments

  • Alma 2017/07/24 at 2:26 PM

    I have a question about the “natural” peanut butter… do I need it or can I use chucky skippy peanut butter and leave out the chocolate chips entirely? Ok, that was a 2 in one.

    Reply
    • Rebecca Firth 2017/07/24 at 2:55 PM

      Hi Alma! So I have only tested the recipe with natural peanut butter. If you use the Skippy there are a couple of things that might happen (but I do believe the cookie would come out fine!). Natural peanut butter doesn’t have sugar and salt added…so you could decrease the salt and anticipate a touch of a sweeter cookie? Also, natural peanut butter tends to be thicker, so the cookies might spread more while baking. If you do make them with the Skippy let us know how they go. I would love to hear!!! Happy baking! xoxo

      Reply
  • DisplacedHousewife 2015/06/29 at 2:32 AM

    Hi Amanda!!
    Thank you, thank you and thank you!! All nice stuff and kind words. LOVE IT!!
    xo

    Reply
  • Amanda Paa 2015/06/28 at 11:48 PM

    the name of these cookies is pretty much the best. and high fives for rolling them in sugar. i love the look! i will always take chocolate with my peanut butter….

    and i totally saw your feature on The Feed Feed. that cheesecake was gorgeous! oh, and i wouldn’t fret about no capitalization. as you can probably tell, i go against that rule often. :)

    Reply

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