Skip to main content

Neiman Marcus Chicken Salad

This tasty Neiman Marcus Chicken Salad has a secret ingredient that gives the texture of the salad a wonderfully creamy texture. What is it ? Freshly whipped cream folded into the chicken, almond and grape salad. It works and it is wonderful. Serve on a bed of curly lettuce, with crackers or on a croissant. Enjoy!

Browned Butter Peanut Butter Cookies

A little while back I had a day where I was craving peanut butter cookies something fierce. I kept thinking about how great the kitchen smells while you bake them, and of course how delicious they are. My mom always made a thinner and crunchier style of peanut butter cookies which I love, but I wanted to try out a thicker, chewier style this time around.

I found a recipe at Lovely Little Kitchen that called for browned butter, which intrigued me. They do take a bit of preparation, like making the browned butter, letting it cool, as well as chilling the dough. Overall I thought they were delicious, ultra chewy big ol' cookies. Have a tall glass of milk ready when you eat one of these, that's for sure. Many thanks to Lovely Little Kitchen for this recipe.

Notes: I subbed the yogurt for sour cream. These cookies are truly very chewy and thick. They keep very well. I had a Ziploc bag full of them in the pantry and even over a week later they tasted great and had a good texture. I made my cookies extra big so I only got about 2 dozen.

Browned Butter Peanut Butter Cookies
Makes 30 large cookies

  • 1/2 cup butter
  • 1 1/4 cup dark brown sugar
  • 1/2 cup sugar
  • 1 egg plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup creamy peanut butter
  • 1/4 cup vegetable oil
  • 1/4 cup plain nonfat Greek yogurt (sour cream also works)
  • 2 3/4 cups all purpose flour
  • 1/4 salt
  • 1 teaspoon baking soda
  1. To brown the butter: In a small saucepan over medium high heat, melt butter. Whisk continuously and be careful not to let it burn. Let the butter boil until it foams up, and then turns brown and has a nutty aroma. As soon as you see the butter has turned brown, remove it from the heat and pour it into the bowl of an electric mixer. Let the butter come back to room temperature. When the butter is cool, add dark brown sugar and granulated sugar and mix on medium speed. Then add the egg, and egg yolk. Mix until creamy.
  2. Add in the vanilla extract, and mix. Add creamy peanut butter and mix on low speed until well combined. Add the oil and Greek yogurt and mix until combined.
  3. In a separate small bowl, mix together flour, salt and baking soda. Gradually add the flour mixture into the peanut butter mixture on low speed until it is well combined and a dough has formed. Wrap the dough in plastic wrap, and chill in the fridge for a couple of hours.
  4. Preheat oven to 350 degrees.
  5. With a large scoop (ice cream scoop size), scoop balls of chilled dough onto a Silpat lined baking sheet, six per batch. Press down dough with the tines of a fork to make a crosshatch pattern, and sprinkle with sparkling sugar. Bake for 11-13 minutes. The edges should be slightly golden. Cool on the baking sheet for a few minutes before moving to a cooling rack.
Recipe from Lovely Little Kitchen. Sharing this recipe at the following fun link parties.


  1. Oh, Ali, I saw these in my email this morning, and fell for them immediately. Like you said, the recipe sounds "intriguing" a very good way. I don't mind a little extra prep time for great results. :) I'm pinning these to try the next time I bake. Thanks for sharing Lovely Little Kitchen's recipe- I don't think I know her. I will go over and visit. Hope you're having a wonderful week!

  2. I was just telling my husband I wanted to make some cookies, and these are going to be them. It was fun co-hosting with at Wonderful Wednesdays!

  3. Peanut butter is one of my favorites - these look sooooo good!

  4. There's nothing better than a good peanut butter cookie. I bet brown butter really amps up the flavor!

  5. Ali, what fabulous Browned Butter Peanut Butter Cookies, they need to be in my cookie jar. Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  6. You just can't beat a great peanut butter cookie! Thank you for linking @ Doggone Dirty Craftin!

  7. Yummm! I'm sure the browned butter makes all the difference!!


Post a Comment

Popular posts from this blog

Neiman Marcus Chicken Salad

This tasty Neiman Marcus Chicken Salad has a secret ingredient that gives the texture of the salad a wonderfully creamy texture. What is it ? Freshly whipped cream folded into the chicken, almond and grape salad. It works and it is wonderful. Serve on a bed of curly lettuce, with crackers or on a croissant. Enjoy!

Chicken Doritos Casserole

I'm not even gonna pretend that this anything but what I call "Trash Food." Every once in a while trash food is the best kind of food, comforting and totally delicious. Chicken Doritos Casserole fits that description perfectly. Enjoy!

Cheesy Shrimp Ciabatta

For out last get together I made this delicious Cheesy Shrimp Ciabatta. This is an appetizer that shrimp fans will love. In our family this is one of our most favorite recipes. It's so delicious! You can go with a baguette instead if you would like bite sized portions, but it is hard to beat a fresh loaf of ciabatta bread. The baguette slices will get much crunchier so if you prefer that mouth feel, you can go with a baguette. A fresh French bread would also work great. Enjoy!

Glazed Kielbasa Pineapple Bites

I found these tasty Glazed Kielbasa Bites at Real Housemoms a few weeks back. They are incredibly quick to put together and bake. If you are feeding a large crowd go ahead and double the amount of kielbasa & pineapple. The sauce should be enough even if you double the main ingredients.

Old Fashioned Ham Salad

Besides making ham and pineapple sandwiches, Ham Salad is my favorite way to use up leftover ham. For a delicious treat, serve this Ham Salad with butter crackers and slices of Swiss cheese. It is crazy delicious. Enjoy!

Cranberry Orange Bread

Moist orange quick bread studded with cranberries. Make this one the day before you plan to eat it and let it sit out overnight (covered) for the best flavor. This is the classic Ocean Spray recipe, minus the nuts as the kids prefer it that way. Enjoy!

Stick of Butter Rice

This delicious side dish was a hit at my house. The raving over this recipe was intense. To put it mildly, everyone loved it. Personally, I felt that the amount of butter could be cut down a bit in this recipe. I'll leave that up to you guys to decide what you think is best. I think I would go with 1/3 cup and see how that goes next time around. If you have unsalted butter I'd also recommend that you go with that, instead of the standard salted butter. Between the condensed soup and broth, it can get a bit salty. Note that for this recipe you want to use standard white rice, not instant rice. Enjoy!

Moist Pineapple Banana Bread

Moist Pineapple Banana Bread takes a tropical twist on classic banana bread, using crushed pineapple and coconut. After receiving some feedback that the pineapple flavor was mild, I have added in optional pineapple extract.  For that matter, you could even add in coconut extract as well if you really want to punch up the flavor. I would probably try that out next time I made this, but if you try it before me please let me know how it turned out in the comments. If you were wondering what the black specks are in the bread, as a reader asked below, they are banana seeds. Next time you take a bite of banana, notice the small black seeds that run down the middle. Mystery solved!  Update 2016: I've noticed over the years that banana bread, more so than other breads, has a tendency to burn on the sides and bottom due to the long bake time. After researching how to fix this problem, silicone loaf pans seem to be the answer. I plan on ordering one soon and wi