13 February 2017

Mexican Chocolate Chip Peanut Butter Cookies #FoodBloggerLove

Yum
I have the most fun thing to do right now, introduce you to a food blogger that I have just swooned over.  She is a gal after my own heart, Strawberry Blondie Love.  She likes to entertain and serve up a delicious cocktail or two for her friends.  I'm going to share with you some of my own favorites, but I want you to go see for yourselves.  You will not be disappointed.  How did I meet this blogger?  She is a participant, along with me, with a fun event called #FoodBloggerLove that pairs up food bloggers so we can network and meet up.  It's been a lot of fun!

I am so sure you will fall in love with her that I am including her social media accounts right here, so you can follow her yummy goodness, too, like me!


There.  Now you can always be in the know.  On to my favorites.  I went crazy for this beautiful cocktail, Grapefruit Ginger Vanilla Margarita. Wow.  It stirs up all kinds of wonderfulness in my head.  As described on Facebook:

A little sour, a little sweet with a hint of spice, this Grapefruit Ginger Vanilla Margarita will satisfy all taste buds. It's refreshing and beautiful and will "whisk" you away to warmer climates... or at least help you paint a picture.


I am so crazy about this Chicago Style Hoagie Dip, too.  This looks like a perfect Game Night dish to take to my neighbors' house.  I have to try this.


To celebrate my blogger buddy even more, I made her something that she will love, as it combines her love of chocolate and Mexican foods,  the Mexican Chocolate Chip Peanut Butter Cookie!
This cookie was adapted from the recipe of Renee Dobbs.



Mexican Chocolate Chip Peanut Butter Cookies


by Our Good Life
Prep Time: 25 minutes plus 2 hours
Cook Time: 35 minutes
Ingredients (24 cookies)
  • 1 cup coconut oil, at room temperature
  • ¼ cup creamy peanut butter
  • 1 cup granulated sugar, divided
  • 1 large egg, at room temperature
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 6 tablespoons masa harina (corn flour)
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup chopped lightly salted dry-roasted peanuts
  • 1/2 cup chocolate chips
Instructions
In a large bowl, cream coconut oil, peanut butter, and 6 tablespoons sugar until light and fluffy.
Add egg, egg yolk, and vanilla one at a time and beating well after each addition.
In a medium bowl, whisk together all-purpose flour, masa harina, cocoa powder, cinnamon, and salt.
Add dry ingredients to creamed mixture and beat until combined and dry ingredients are moistened.
Stir in peanuts and chocolate chips.
Roll dough in parchment paper. Chill dough at least 2 hours or overnight.
Heat oven to 350°F. Line baking sheets with parchment paper or non-stick liners.
Place remaining sugar on a small plate.
Scoop 1 heaping tablespoon of dough. Form into a ball. Roll ball in sugar to coat. Place ball on baking sheet.
Repeat with remaining dough and placing balls 2 inches apart on baking sheets.
Use the bottom of a 1-cup measure or glass to flatten balls to 2-inch rounds.
Bake 10 to 12 minutes, until middle of cookie is set.
Cool cookies on baking sheet for 1 minutes. Transfer cookies to a wire rack to cool completely.
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Consider joining us next year on this fun activity.  The best way to keep in touch is to join the Facebook page at this link:   https://www.facebook.com/groups/foodbloggerlove/