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SKREWBALL WHISKEY PEANUT BUTTER BROWNIE COOKIES 🥃

WELCOME TO DAY TWO OF COOKIE WEEK!!


Today I gift you a real good one.

I love a buckeye anything. Brownie, cookie, cake.

Essentially just a fancy name for anything chocolate and peanut butter.

But then add my beloved Skrewball whiskey to the mix and you have a winner.


If you aren't familiar with Skrewball whiskey...

First of all. Who are you?

It is a peanut butter flavored whiskey.

My favorite way to enjoy it is honestly on a big block of ice.

It tastes a bit more butterscotch to me than peanut butter but I can still taste the PB notes.

You may taste only PB. Kinda cool how tastebuds work isn't it?!


The first time I tried this beautiful masterpiece of a whiskey was in October 2020 while visiting my friend, Kristen in North Carolina. They had a "peanut butter" whiskey on the menu and we were ultra intrigued. We shared a double shot and thoroughly enjoyed it.

I ended up buying some when I got home and we enjoyed it again over NYE when she came to visit.

& I gifted it to my dad for Christmas. & now they love it too!

Go get some.

You will love it!


This recipe is very easy to make but does have a few more steps than the average cookie.

But the effort is worth it.

Such a fun cookie to take to a holiday party.

It is a whiskey infused brownie cookie base with a dollop of creamy peanut butter and a drizzle of melted chocolate to seal the deal.

Really incredible.

Honestly, just the cookie itself is delicious if you didn't want to add the peanut butter and chocolate drizzle.


WHAT YOU WILL NEED

  • Cookie sheet

  • Parchment paper

  • Cookie scoop

  • Mixing bowls

  • Kitchenaid or handheld mixer

  • Double broiler - you can melt in the microwave if you prefer


FOR INGREDIENTS

  • Skrewball whiskey

  • Peanut butter - I love to use Santa Cruz for these!

  • Flour - King Arthur unbleached organic for the win

  • Cocoa powder - currently using Anthony's organic

  • Baking powder

  • Chocolate - I exclusively use Chocolove 55% chocolate bar for anything I make

  • Unsalted butter - salted would be okay too. Just make sure your peanut butter isn't super salty.

  • Egg - been loving Happy Egg lately

  • Sugar - granulated or cane sugar works well

  • Brown sugar - love wholesome brand organic

  • Vanilla bean paste - I exclusively use blue cattle truck company


Preheat oven to 350°F. Assemble a double broiler and add butter and chocolate. Melt stirring constantly with a silicon spatula. Watch closely so the chocolate doesn't burn.

In a medium bowl, sift together flour and cocoa powder. Add baking powder and salt and combine.

In the bowl of a kitchenmaid mixer, combine sugars and egg. Whisk on medium speed for about 5 minutes until creamy. Add vanilla and whiskey and mix on low until just combined.

On low speed add the flour mixture.

The mixture will look gooey and like you need to add more flour. You do not. Give it a couple minutes to set up and come to room temperature from the mixing and warm chocolate.

To a parchment lined baking sheet, scoop to pan using a cookie scoop to ensure uniform sizes.

If you would like, you can use two fingers and slightly push down the middle to create a bit of a well for the peanut butter. Not necessary, but if you want a bit more PB, go for it.

Bake for ~10 minutes. (Time will be dependent on your oven and how soft you want the cookies.)

Once fully cooled, add 1/2 - 1 teaspoon of peanut butter to the top of each cooke and spread evenly.

Melt more chocolate using a double broiler (or in the microwave) and use a spoon to drizzle over the peanut butter in a back and forth motion.

Let cool and enjoy!

If you want, you can add a capful of whiskey to the melted chocolate. This is a bit tedious as liquid can make chocolate seize up. I recommend adding some cream or sweetened condensed milk to the mixture to make it easier for you if you choose to do so. Otherwise timing and temperature has to be ultra perfect to add that whiskey.


RECIPE PDF 👇🏼

SKREWBALL WHISKEY PEANUT BUTTER BROWNIE COOKEIS
.pdf
Download PDF • 549KB





INGREDIENTS

  • ~ 1 cup peanut butter

  • 2/3 cup flour

  • 2 tablespoons cocoa powder

  • 1 teaspoon baking powder

  • ~ 9 ounces chocolate - I exclusively use Chocolove 55% chocolate bar for anything I bake (you would need 3 bars for this recipe)

  • 1/2 cup unsalted butter - salted would be okay too. Just make sure your peanut butter isn't super salty.

  • 2 tablespoons skrewball whiskey

  • 1 egg

  • 1/2 cup sugar - granulated or cane sugar works well

  • 1/2 cup brown sugar

  • 1 teaspoon vanilla bean paste


DIRECTIONS

  1. Preheat oven to 350°F. Assemble a double broiler and add butter and chocolate. Melt, stirring constantly with a silicon spatula. Watch closely so the chocolate doesn't burn.

  2. In a medium bowl, sift together flour and cocoa powder. Add baking powder and salt and combine.

  3. In the bowl of a kitchenmaid mixer, combine sugars and egg. Whisk on medium speed for about 5 minutes until creamy. Add vanilla and whiskey and mix on low until just combined. On low speed, add the flour mixture.

  4. To a parchment lined baking sheet, scoop to pan using a cookie scoop to ensure uniform sizes.

  5. Bake for ~10 minutes.

  6. Once fully cooled, add 1/2 - 1 teaspoon of peanut butter to the top of each cooke and spread evenly. Melt more chocolate using a double broiler (or in the microwave) and use a spoon to drizzle over the peanut butter in a back and forth motion.

  7. Let cool and enjoy!



NOTES

  • To assemble a double broiler, find a small pot and fill with about 1 inch of water, place a mixing bowl over top the pot and add your chocolate to the bowl. Make sure the water isn't touching the bottom of the bowl. You just want the steam to do the melting.

  • The cookie mixture will look gooey when it is freshly mixed and like you need to add more flour. You do not. Give it a couple minutes to set up and come to room temperature from the mixing and warm chocolate.

  • Note all ovens are different. Mine is hot and doesn't quite need 10 minutes. Also, it will depend on how soft you want your cookies too.

  • If you want, you can add a capful of whiskey to the melted chocolate. This is a bit tedious as liquid can make chocolate seize up. I recommend adding some cream or sweetened condensed milk to the mixture to make it easier for you if you choose to do so. Otherwise timing and temperature has to be ultra perfect to add that whiskey.



Some more cookie magic graced your adorning eyes today.

You are welcome.

I hope you enjoyed this recipe.


Give this post a like, comment or share. (It really helps me out.)

Please, please, pretty please.


Do not hesitate to reach out, I love hearing from you guys.

If you make the recipe, send me some pics and let me know if you enjoyed it. (I love that so much!)



Have a great day!


xoxo

Kirsten ☀️







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Dec 04, 2021

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