You know what’s awful? Waking up after a night out and realizing the two coffee mugs you own are dirty. Of course, if the two coffee mugs are dirty, then the two spoons you own might also be dirty. Awful, you say? Poor you, you say? Drink less, you say? (I promise, it’s a culture thing-except last night I suppose it was just a, I haven’t had rhum in three months kind of thing;)
But do you know what’s awesome? When you find a chocolate laden spoon sitting in the same dirty mug that was used to hold a chocolate drizzle the day before in your cookie making exploits. So, not only are there peanut butter cookies-and everyone knows that flour+peanut butter=just about peanut butter on toast, but now you’ve got the perfect stirring stick for you coffee.
It was still annoying to have to rinse out a mug, but my spirits lifted considerably as I sat down and took a sip of what had been converted into a homemade mocha and bit into one of these little puppies.
I’ll keep it short for once, fluffy crunchy peanut butter cookies made with chunks of peanuts and chocolate chips are spooned out in tablespoon-sized balls, just slightly flattened with a fork, and then baked for about 7 minutes, until they turn golden brown. Once they cool, we drizzle a warm, chocolate ganache over them which will enhance the cookies in both taste and texture. Once they cool, you can stack them on a plate and serve with ice cold glasses of milk or piping hot cups of coffee. Either way, I can’t guarantee that you’ll stop after one…
As long as you don’t unknowingly roast your peanuts in a pan that was used to roast garlic for lunch and then just barely grazed with a sponge….but I’m sure you won’t do that. Why would anyone do that?;)
(FYI-even like that, my husband and I had like 4 of these and my son was asking for them as a bedtime treat)
- 1 ¼ cups flour
- 1 ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon of vanilla sugar (homemade or store bought, in liquid form you can use ½ teaspoon)
- ¾ cup softened butter
- ½ cup brown sugar
- ½ cup honey
- ½ cup peanut butter, chunky works out well in this recipe
- 1 egg
- ½ roasted peanuts, crushed ever so slightly
- 1 ½ cups chocolate chips
- Chocolate Drizzle:
- ½ cup chocolate chips
- 1 ½ tablespoons butter
- Preheat your oven to 325°F or 170°C
- Sift the flour, baking soda, salt and vanilla to combine (if you happen to be using liquid, add vanilla to your wet ingredients after you have added your egg) in a bowl. Add the chocolate chips and peanuts, coating them with the flour mixture.
- In another bowl, cream your butter and brown sugar, then add the honey and whisk until it’s been fully incorporated. Add the rest of the liquid ingredients (peanut butter, egg) and whisk until everything comes together.
- Then add the flour mixture, slowly. My dough ended up being quite dense, and I debated lowering the sugar or upping the honey in my recipe, but I’m glad I didn’t.
- Use a tablespoon to measure out dough so you have uniformly shaped cookies. Then bake for 7-9 minutes or until golden brown.
- Make 42 cookies.
- For the drizzle, heat the chocolate and butter together in a bainmarie on your stovetop. You should be able to flick it onto your cookies and it should make little chocolate streaks across the tops. If you feel your chocolate needs to be slightly more liquid, or you reheat and it has lost its “flingability”, you can add another ½ tablespoon to the drizzle to soften it up.
- You can eat your freshly decorated cookies or wait until they cool and stack them on a plate until you are ready to serve. Store in an airtight container for up to three days.
This week I’m linking up to:
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