I Am Baker

Peanut Butter Chocolate Covered Raisin Cookies

I just have to preface this by saying… I am pregnant. 

I have cravings.

Sometimes they don't make sense, sometimes they do.

This is one of those times that I really hope they do.  But, I am pregnant.  And as my husband can attest to, sometimes I get crazy.

Ok.  So maybe I can get crazy even when I am not pregnant. 

But lets not talk about that right now.

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I was really bummed out surprised by how much these look like a chocolate chip cookie.

I have since done some tweaking on the recipe… and I think I am much happier with the new texture. 

Dont get me wrong!  These are still delicious! I just would rather not be "fooled" when I think something is one thing when its actually not that thing and then I get all disappointed cause I wanted that thing even if the thing I got was better then the thing I thought it was.

If you read that and understood it we are now best friends. Call me?

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This is a peanut butter cookie filled with one of my favorite pregnancy foods of ALL TIME.

Chocolate covered raisins.

When I decided that I must have that combination I scoured the internet to find the perfect recipe… but to no avail.  Apparently no one else has had this craving before.

That worries me.

But only a little.

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And certainly not enough to stop eating them.

Cause I gotta tell ya… they are exactly what my taste buds were begging for.

A flavorful peanut butter cookie loaded with juicy raisins covered in mouth watering milk chocolate. 

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This plate may have started out with three cookies on it.

Anywho… here is recipe! I had to find the perfect base peanut butter recipe and them improvise for the addition of the chocolate covered raisins.

If you happen to like a crispier cookie (which really works beautifully with the soft gooey texture of those lucious little raisinettes) then make sure your butter and eggs are room temperature.  Also do not add baking powder.

 Peanut Butter Cookies with SunMaid Chocolate Covered Raisins

1 1/4 cups dark brown sugar

1 1/4 cups white sugar

1 cup unsalted butter

3 eggs

2 cups AP flour

1 cup peanut butter

2 teaspoons good quality vanilla

1/4 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon baking powder

1 5oz. bag chocolate covered raisins

*Hints: Make sure your butter is cold!  Just cut it into small cubes and then add to your sugar.  Make sure your eggs are cold too, and whisk them well before adding to dough.  Keep the dough as chilled as you can-put it in the fridge after each use.  If at all possible, do not grease your pans.  Just use parchment paper!

This will ensure a lighter, fluffier cookie.

Preheat oven to 300 degree's.

In a medium bowl, combine flour, soda, baking powder, and salt. Mix well.

In a large bowl, blend sugars using a mixer at medium speed. Add butter and mix to form a grainy paste. Add eggs, peanut butter, and vanilla. Mix at medium speed until light and fluffy.

Add the flour mixture and mix at low speed until just mixed. (Do not overmix).

Add in chocolate covered raisins and stir to just incorporate.

Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2 inches apart. 

Bake for about 15-20 minutes, or until lightly golden brown.  I would highly recommend under baking them, as in, making sure there is still some goo left in the middle.  Thats my favorite way to devour them!

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And this is for you.  Cause I heart you. 

Enjoy!

 

Comments

  1. says

    If you read that and understood it we are now best friends. Call me?
    What’s your phone number, new best friend? ;)
    Also, I really want to go get butter so I can make these .. oh yum.

  2. Lucie says

    Just discovered you this week and I want to bake everything in your blog!!! I made these last night and I LOVE them! They are surprisingly light. :) Now on to the heart cake and rose cake and petit fours and so on and so on….

  3. Leticia says

    I am making these this very moment, and scooping dough out of the bowl to eat it. The chocolate covered raisins are perfect in there; a different kind of sweetness, and nice and chewy to go with the smooth cookie. Awesome awesome idea.

  4. Natalie says

    Duuuuude…. I made these last night. I am currently 8 months pregnant. I googled this and the universe brought me here. Seriously delish cookies. I used one less egg, as I like my cookies supah cheweh, and had no brown sugar so I substituted white sugar with maple syrup… But woweewow. I think I’ve devoured about 17 of them so far, but who’s counting, eh?

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