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chocolate peanut butter cookies

Everyone likes cookies right? I sure do, and today, I had a whopper. If you’ve never heard of Nancy B’s in Homestead, it’s time to become familiar with the name.

Today, one of our neighbors in the city brought us over a box of these over-sized, delicious treats. I’ve had many different kinds of cookies over the years, but these are probably some of the best I’ve ever had. So, what makes a good cookie? Real butter. Cookies made with shortening lack the depth-of-flavor necessary for a complete cookie. The cookies are chewy, flavorful, and as I mentioned before, LARGE.

I had a chance to speak to the owner, Nancy B.

“We’ve been here for 25years. We bake our cookies continually throughout the day so that they’re fresh all the time.”

There are 15 different verifies of cookies at Nancy B’s; snicker-doodle, peanut butter, and chocolate peanut butter are just a few of the selections; her best seller is traditional chocolate chip.

Cookie prices vary from $.75 to $1.25 each.

If you like cookies (and who doesn’t?) make your way to Nancy B’s in Homestead enjoy a cookie, and be sure to grab a few to go!

Chef Chuck Kerber
Pittsburghhotplate.com
chefchuck@pittsburghhotplate.com

Double Chocolate Honey Roasted Peanut Cookies

These are some of the best cookies you can make. I mean look, there’s one pound of melted semi-sweet chocolate in the batter! Everyone I have made this recipe for loves it. Give it a try- you’ll love the combination of sweet, salty, and decadent chocolate.

Double Chocolate Honey Roasted Peanut Cookies

Pre-Heat oven to 350 degrees

Ingredients:

1 cup unsalted butter
1 cup sugar
1 ½ cups packed brown sugar
2 jumbo eggs
1 tablespoon vanilla
1 pound of melted semi-sweet chocolate
2 ¾ cups of unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups honey roasted peanuts
1 ½ cups semi-sweet chocolate chips

Directions:

Using a mixer, combine the regular sugar, brown sugar, butter, and vanilla. Mix on low for three minutes until creamy. Add the eggs one at a time until they are fully incorporated.

Place the chocolate in a glass bowl, and place in the microwave on high for 30 seconds. Remove the bowl from the microwave and gently stir the chocolate. Keep doing this at 30 second increments until the chocolate is fully melted, approximately three minutes total. Remove the chocolate, and let cool to room temperature.

Slowly add the chocolate to the sugar-egg mixture and beat until blended fully. Add the flour mixture next until mixed.

Next, add the chocolate chips, and the honey roasted peanuts.

Drop on a greased cookie sheet by the tablespoonful, and bake at 350 degrees for approximately 10-12 minutes.

Enjoy with a tall, cold glass of milk!

Chef Chuck Kerber

pittsburghhotplate.com

chefchuck@pittsburghhotplate.com

Pittsburgh Hot Plate

Nancy B’s Bakery, Homestead, PA

Double Chocolate Honey Roasted Peanut Cookies