Peanut butter is probably one of my most favorite things in life. Peanut butter + chocolate is one of those killer combinations that is so very hard to resist as well. If you want me to be in your favor, give me peanut butter and I’ll be in your corner. Enter a new, local product that’s hit the shelves around town recently called Pacific Beach Peanut Butter.
The peanut butter spread (which is a “spread” because “peanut butter” must contain 90% peanuts) has a mixture of peanuts, almonds, sugar, palm oil and butter. This is a little different than a peanut butter but is really equally delicious.
It has a nice crunchiness and the little mixture of almonds gives it a little bit of a different flavor than most peanut butters. It’s salty and a little sweet and I found myself just eating it plain right out of the container… the stuff was really tasty! Maya was also immediately interested and started sniffing around once I opened it. I gave her a little taste, too, and she licked it right up. This peanut butter spread is human and dog approved!
I decided I’d try and make some cookies with it to see if it had a different flavor from regular peanut butter.
Mixing, mixing, mixing…
These first cookies were my “test batch”, which turned out like this:
Kind of flat…
But still pretty. I figured the extra butters/oils from the spread make the cookie dough a little thin, so I added an extra half cup of flour for the next batch:
These were thicker and much more of what I was looking for in a cookie!
I added chocolate chips to chew for a little of that chocolate-peanut-butter action that I love so much.
My only thing was is that these were maybe a little too soft for my liking. Next time I would omit the brown sugar and just use all white sugars for a crispier cookie. I couldn’t really discern a distincter, different taste from using the Pacific Beach PB spread instead, so I’d save the spread for more day to day uses where you can really taste the difference in flavor rather than use in here in this cookie. It’s super delicious and I’d want to make it last longer in the future!
In addition to their signature spread, they have organic peanut butter as well as various flavors such as: Butterscotch Peanut Butter Spread, White Chocolate Peanut Butter Spread, CinnaYum Peanut Butter Spread, Chocolate Raspberry Peanut Butter Spread, Chocolate Peanut Butter Spread, Child’s Play Peanut Butter Spread (made with M&M’s) and a new Toffee Peanut Butter Spread. The spreads and peanut butters are available at various shops around town, such as Whole Foods, Boney’s, Eclipse Chocolate and other little neighborhood markets as well as the farmer’s markets OR you can buy it all online. I think I really want to try the Chocolate PB or the CinnaYum next…
- 1-3/4 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup peanut butter
- 3/4 cup sugar + more for rolling cookies
- 1/2 cup packed brown sugar
- 1 large egg
- 1 Tablespoon milk
- 1 teaspoon vanilla
- 1 cup semi-sweet chocolate chips
- Mix all of the dry ingredients in a bowl. Set aside. Preheat oven to 350 degrees. Line with silpat mats or parchment paper.
- Mix butter and peanut butter together in a mixing bowl until well blended. Add sugars and mix well again.
- Add egg. Then do some more mixing!
- Add in milk and vanilla, more mixing for a little flair, and then add in half of the dry mixture. Blend together on low so flour doesn't fly all around your kitchen. Add in the rest and mix.
- Pull over the mixer and add in chocolate chips by hand. I use a medium sized ice cream scoop to scoop out the cookie dough. Roll into sugar and then plop it onto the sheets.
- Bake cookies for 10-11 minutes. Leave them on the sheet to set up as they will break if you move them right away. After they have cooled on the sheet for a few minutes, move them to a rack to cool completely.
- Stuff yourself with cookies.