Last weekend, we had a small BBQ/game night get together with a few friends. We bought too much food as usual and ended up eating carne asada for the entire week… -_-‘ The best part of having people over is that I have willing taste testers, and whatever I bake doesn’t go to waste. Unfortunately, last weekend attempt at red velvet cupcakes using beet was a complete fail! And they all went into the trash at the end of the night.
I kept seeing all these recipes of cakes with beet, beet cupcakes, chocolate beet cakes, etc. And although I was skeptical of them, I had a moment of weakness and decided that natural red beet could be a great substitution for that whole bottle of red food coloring usually called for in these red velvet cupcakes. It turned out that some things are just not meant to be in a freaken cupcake! Like dirt flavor beet, for example! I really don’t understand how some people can gush about beet cupcakes. Either I f***ed up really bad, or their taste buds process dirt as sugar. You should have seen Ryan’s face when he ate it, makes me feel really good about my craft 😛 , next time I’ll just stick with my bottle of red food coloring, thanks!
Now what do I do? I always have dessert when people come over, it’s like an unspoken rule at my house. I’m so glad for all the extra baking supplies sitting in the pantry. So scratch those dirt cupcakes off the menu, and back into the kitchen we go to make some chocolate peanut butter chip cookies. These guys are sooo much better, let me tell you. No dirty after taste, just chocolaty and peanut buttery. More than half the batch was gone by the end of the night. I saw people sneaking seconds, and that’s what I call a success!
Chocolate Peanut Butter Chip CookiesPrint Rate
- 8 oz unsalted butter (2 sticks)
- 2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 cup light brown sugar
- 2 large eggs
- 1 1/2 teaspoon pure vanilla extract
- 1 bag of peanut butter chip (10 oz)
- Melt the butter over medium low heat in a small sauce pan. Let cool to room temperature.
- Meanwhile, sift or mix together flour, cocoa powder, salt, baking soda and baking powder in a medium bowl.
- In a small measuring cup, add the eggs and vanilla extract, whisk together. Set aside.
- Add the cool butter and sugar in another mixing bowl and beat with a paddle attachment on medium speed until fluffy and lighten in color, about 2 minutes.
- Add the egg mixture to the butter/sugar mixture and beat on low speed to combine for 1 – 2 minutes.
- Gradually add the flour mixture, scraping the side and bottom of the bowl as necessary.
- Once all the flour is incorporated, turn the mixer speed to stir and add the peanut butter chips, mix until the chips are evenly distributed.
- Refrigerate for at least 1 hour.
- Preheat oven to 350°F.
- Use a large ice cream scoop (the one I used is about 2 oz) to portion the cookie dough onto a parchment paper lined baking sheet 1” apart. Bake for 15 minutes. Bake in 2 to 3 batches.
- Let cool on the baking sheet for 5 minutes then transfer with a spatula to cool completely on a wire rack.