Hello, all! I am sorry that I’ve not posted in a looooong while. It’s been a busy past few weeks! I had an ice skating competition, relatives visiting, and a lot of other exciting things happening! Anyhow, I am glad to be posting again today. I had printed out this recipe a few weeks ago, and I have just now been able to make it. It was so delicious, as well as rich and hearty! it’s a delicious blondie that is a lot like a peanut butter cookie crossed with a chocolate chip cookie, crossed with perhaps a pie. Well, anyway the only way to know what it’s like is to make it yourself! This recipe is adapted from Chrissy Teigen’s Cravings: Hungry For More. I found myself nibbling at the blondies until they were all gone! I was definitely hungry for more.
- 8 tablespoons (1 stick) unsalted butter, softened plus more for skillet
- 2/3 cup crunchy peanut butter
- 3/4 cup packed light brown sugar
- 2/3 cup granulated sugar
- 2 tsp vanilla extract
- 2 large eggs
- 1 1/4 cups flour
- 1 tsp salt
- 1 tsp baking powder
- 2/3 cup peanut butter chips
- 2/3 cup chocolate chips (whatever darkness you like)
Preheat the oven to 350 degrees F. Use butter to generously grease the inside of a 10-inch cast iron skillet. Combine the unsalted butter, peanut butter and both sugars in the bowl of a stand mixer or handheld electric mixer; beat on low speed until blended. Increase the speed to medium. Beat for about 2 minutes until creamy, scraping down the sides of the bowl once or twice as needed. Add the vanilla, then beat in the eggs one at a time, thoroughly incorporating after each addition Stop to scrape down the bowl.
Whisk together the flour, salt and baking powder in a separate bowl. With the motor off, (if it was on you would be covered in white powder within seconds! :D) add the flour mixture to the mixer bowl, then beat on low speed until just incorporated, to form a soft dough. Add the peanut butter chips and chocolate chips. Beat on low speed until evenly distributed.
Spread the dough in the skillet, smoothing the top. Bake for 40-45 minutes, until the crust is a little golden on the edges but the center is still soft. (the cookie might seem underdone when it comes out of the oven, but it will firm up as it cools. Let cool for 15-20 minutes in the skillet, then cut into wedges or any portions you want. Serve warm or at room temperature. Note: this is fantastic served warm with vanilla bean ice cream!
Enjoy!! And thanks for reading this post! Please like this and let me know if you made this recipe and how it turned out! Ciao for now- Maxine.