So often, we watch the clock.
Taking the time to stop and seize the moments in a fast-paced world is something I often take for granted. There are even times I find myself wishing away the days and hours rather than enjoying today for, well, today.
As a child, I had zero concept of time. In the summer months, we played outside well after the streetlights came on, but come winter, we were robbed and almost tricked into thinking it was later than it actually was.
The only moment where time seemed to stand still for me was when we made Christmas treats with my Mom. It was such a fun and creative time where messes were excused and actually encouraged. Sprinkles, sanding sugar, and blobs of frosting littered the table and floor; chocolate smudges covered our shirts and pants (as well as our faces with stolen licks when Mom wasn't looking).
Not much has changed for me as an adult. I still manage to get cake batter and the like all over myself, even though I wear an apron. Despite the mess I seem to wear so well, it's still one of the most magical times for me.
Holiday baking is a great time to involve the whole family in the process. Burnbrae Farms is the epitome of family. I was fortunate enough last summer to take a tour of their family run facility in Brockville, Ontario. After spending a couple days with them, I wanted them to adopt me. They have a strong sense of family and it really showed through. Aside from egg production, they have an incredible recipe nest on their website filled with eggcentric recipes, like these adorable, yet show stopping Merry Meringue Snowmen I recreated for them last holiday season.
While any homemade treat is a very welcomed gift in our home, we adore the peanut butter cookie. They're delicious on their own, but even more delightful when dipped into creamy, melted white chocolate and embellished with colourful sprinkles to make them truly festive.
WHITE CHOCOLATE DIPPED PEANUT BUTTER COOKIES
3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs, at room temperature
1 cup Stirling Creamery unsalted butter, at room temperature
1 cup creamy peanut butter
2 teaspoons pure vanilla extract
2 cups melted white chocolate
Holiday non-pareil sprinkles
Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper or silicone mats.
In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt until incorporated. Set aside.
In a separate mixing bowl while using an electric mixer, beat together peanut butter, butter and both sugars until creamy and smooth, scraping down the sides as you go or as needed. Add in eggs, one at a time, until well blended. Beat in vanilla.
Using an electric mixer, slowly begin to incorporate dry ingredients to wet ingredients until cookie dough comes together. Scrape the bowl and give one more mix to ensure all ingredients have properly incorporated.
Roll dough into 1-1½" balls. Place on prepared cookie sheet. Using the tines of a fork, form a criss-cross pattern on the top of the balls. Place in oven and bake for 8-10 minutes or until golden brown. Remove from oven and allow to cool for several minutes before transferring to a wire rack to cool completely.
Once cookies are completely cool, line a cookie sheet with waxed paper.
In a deep, heat-safe bowl, melt chocolate in the microwave in 30 second intervals, stirring as you go. Once chocolate is completely melted, dip one side of the cookie into the chocolate, allowing excess to drip back in to bowl. Immediately apply sprinkles. You can add as much or as little as you'd like.
Place on cookie sheet. Once all cookies are dipped, place in refrigerator to help firm up chocolate a bit quicker. These cookies can be stored at room temperature for several days in an airtight sealed container with pieces of waxed or parchment paper between layers.
While any homemade treat is a very welcomed gift in our home, we adore the peanut butter cookie. They're delicious on their own, but even more delightful when dipped into creamy, melted white chocolate and embellished with colourful sprinkles to make them truly festive.
So stop. Breathe. Throw on some soothing Holiday music, bake up a batch of these peanut butter cookies or any delicious recipe found on Burnbrae Farms Recipe Nest to get you in the mood, and seize the moment.
You'll thank me later.
But I'm not done just yet.
But I'm not done just yet.
What's a holiday season without some fantastic gifts? Burnbrae Farms is giving one lucky winner the chance to win the Ultimate Baking Kitchen Prize Pack.
CLICK HERE for all the details and for your chance to win!
And join us for a #CookieEggchange Twitter Party on November 24th at 9pm.
CLICK HERE for all the details and for your chance to win!
And join us for a #CookieEggchange Twitter Party on November 24th at 9pm.
Connect with Burnbrae Farms on social media:
WHITE CHOCOLATE DIPPED PEANUT BUTTER COOKIES
3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs, at room temperature
1 cup Stirling Creamery unsalted butter, at room temperature
1 cup creamy peanut butter
2 teaspoons pure vanilla extract
2 cups melted white chocolate
Holiday non-pareil sprinkles
Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper or silicone mats.
In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt until incorporated. Set aside.
In a separate mixing bowl while using an electric mixer, beat together peanut butter, butter and both sugars until creamy and smooth, scraping down the sides as you go or as needed. Add in eggs, one at a time, until well blended. Beat in vanilla.
Using an electric mixer, slowly begin to incorporate dry ingredients to wet ingredients until cookie dough comes together. Scrape the bowl and give one more mix to ensure all ingredients have properly incorporated.
Roll dough into 1-1½" balls. Place on prepared cookie sheet. Using the tines of a fork, form a criss-cross pattern on the top of the balls. Place in oven and bake for 8-10 minutes or until golden brown. Remove from oven and allow to cool for several minutes before transferring to a wire rack to cool completely.
Once cookies are completely cool, line a cookie sheet with waxed paper.
In a deep, heat-safe bowl, melt chocolate in the microwave in 30 second intervals, stirring as you go. Once chocolate is completely melted, dip one side of the cookie into the chocolate, allowing excess to drip back in to bowl. Immediately apply sprinkles. You can add as much or as little as you'd like.
Place on cookie sheet. Once all cookies are dipped, place in refrigerator to help firm up chocolate a bit quicker. These cookies can be stored at room temperature for several days in an airtight sealed container with pieces of waxed or parchment paper between layers.
Disclosure: I am participating in the Burnbrae Farms campaign managed by SJ Consulting. I received compensation in exchange for my participation. As always, any and all opinions are 100% my own.
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These are so cute- love the PB and white chocolate combo!
ReplyDeletePressing a fork into peanut butter cookies is like therapy to me. Takes me right back to being a little kid in the kitchen with my Mom.
ReplyDeleteThese cookies are beautiful! I would never have thought to dip them into white chocolate until now!! I love Reese's white chocolate peanut butter cups and these remind me of those! Pinning these!!
ReplyDeleteHow many cookies does this recipe make??
ReplyDeletehese are FABULOUS! They sound delicious and look absolutely gorgeous! Yes, an awesome present for birthday!
ReplyDelete