After my first batch of tailgate cookies, I have received a couple more requests. I made the frosted sugar cookies for an OSU soccer game, which were delish, but the frosting didn’t do so well being trucked around.
For the next tailgate, I chose something different in hopes they wouldn’t be damaged before the game!
Since it was a Buckeye game, I wanted to use the traditional Buckeye candy flavors: Chocolate and peanut butter.
I used a basic peanut butter cookie recipe to start with, and winged it from there. I baked about half of the batch following the recipe exactly, aka no chocolate involved. For the other half, I incorporated the chocolate in a couple ways.
One way was making a chocolate-filled cookie. To do this, form two relatively small balls of dough. Place a few chocolate chips on one ball and press the other ball on top. Press around the edges to seal the chocolate inside. Done.
For the remaining dough, I simply stirred in the chocolate chips until evenly distributed.
I wasn’t sure how much these cookies would spread while baking, so I slightly pressed each one down with a fork to flatten a little.
The chocolate chips were a nice addition to the cookie, but this particular recipe doesn’t lend itself well to the chips. The consistency of the dough did not hold the chocolate chips very well. So although they tasted great, it was a bit difficult working with the dough and forming the cookies into the right shape. Overall though, the flavor was rich and the texture was chewy and soft. You can’t have one of these without a glass of cold milk!
I have included the basic peanut butter cookie recipe below, but feel free to add chocolate chips as I did! I used about 1/2 cup of chips.
Peanut Butter Cookies
Makes about 3 dozen cookies
3 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup vegetable shortening
1/4 cup unsalted butter
1 cup creamy peanut butter
1/3 cup honey
1/3 cup brown sugar
2 large eggs
Sugar for rolling cookies (about 1/3 cup)
1. Preheat oven to 350 degrees. Spray baking sheet(s) with non-stick spray.
2. In a medium bowl, combine first 5 ingredients until well incorporated. Set aside.
3. In the bowl of a stand mixer with the paddle attachment, cream together the shortening, butter, peanut butter and honey. Add the eggs one at a time. While the mixer is on low speed, add the dry ingredients to the peanut butter mixture and mix until just incorporated.
4. Roll the dough into balls and roll each ball in sugar until coated. Place the dough balls on baking sheet. Bake 10-12 minutes or until golden in color. Remove from heat and let cool for a few minutes before transferring to cooling rack. Repeat until all of the dough is used.