March 29, 2012

File under: Things that should be illegal.

-Me alone with peanut butter.

-That grace period after the season of 16 & Pregnant ends and Teen Mom begins.

-Girls calling other girls "hun". Just stop it.

-White leggings.

-Pregnant Jessica Simpson. Actually, just Jessica Simpson in general.

-Boys that include an excessive amount of wink faces in their texts. Here's a good rule of thumb when it comes to wink faces: don't.

-NOT making these cookies.

I have finally found it. After 25 years of tirelessly searching. Sleepless nights. An endless quest to no avail up until this moment. Ok that was dramatic. But a lifelong search shouldn't be taken lightly. And no, I'm not talking about the meaning of life or anything of remote intellegence. I'm talking about the absolutely most perfect peanut butter cookie in the world, of course.

What started this crusade, you ask? I was tired of eating flat, hard peanut butter cookies. I said enough is enough, someone needs to stop the madness. Someone needs to take a stand.

This one comes out puffy and soft, yet dense at the same time. Magic?? I wouldn't argue that.

If you are one of those people that enjoys hard cookies, this recipe isn't for you. Actually, this blog probably isn't for you. And on that note, who are you? I've heard people like you exist, but I almost don't want to believe it.

I probably just insulted a good 50% of my readers. If I do my math correctly, this equates to 3 people.

Now go make these, players.

Puffy Peanut Butter Cookies with Chocolate Chips
Adapted from How Sweet it Is <--- have you been there? amazing blog.
Makes 18 cookies

2 cups all-purpose flour
1/2 teaspoon baking soda
8 tablespoons (1 stick) unsalted butter, melted and cooled
7 tablespoons creamy peanut butter, melted and cooled
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 1/2 cups chocolate chips

1. Preheat oven to 325F.

2. Add butter and peanut butter to a microwave safe bowl, and heat in 30-second increments until melted. Let cool completely.

3. Mix the flour and baking soda in a bowl and set aside.

4. In a large bowl, mix the cooled butter/peanut butter and sugars until they are combined.

5. Add the egg, egg yolk, and vanilla. Stir until mixed.

6. Gradually add flour and mix until a dough forms. It might be a little crumbly at first, but keep mixing. It will come together. If necessary, add 1-2 teaspoons of milk. I didn't need to.

7. Fold in the chocolate chips.

8. Shape the dough into a ball the size of a golfball. Place on a baking sheet two inches apart and bake for 10 minutes. The centers should be soft and puffy. Let cool completely.

The only problem I have with this recipe? It didn't make nearly enough. Sounds like a personal problem.

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