We have a friend in the Navy and it’s been on my heart for a while now to bake up some cookies and send him some… keeping some for myself too, of course.
After much debate (I have so many, many cookie recipes) and trying to figure out what we were hungry for, I went hunting for a new one, I had a recipe for peanut butter chocolate chip cookies, but it called for chopped up butterfinger candy bars, and I had none.
Found one on Epicurious and they haven’t led me wrong yet, plus, I thought, if there’s no flour, they should be full of peanut butter flavor and not get overly dry (two of the ways my fiance prefers his cookies).
After copying it over into a Word document and formatting it to match me other saved recipes (a project from last winter), I headed to the kitchen to mix them up.
The recipe calls for ‘super crunchy peanut butter’ and I only had creamy, so I found a cup or so of salted peanuts and blitzed them in my mini processor, then stirred them into an entire jar of peanut butter.
It mixed up easily enough, but the dough seemed rather soft. I cautiously Scooped out a tray and put them into the oven, keeping an eye on them the entire time they baked, just waiting for them to start spreading out. They never did however and were nearly the same shape/size when I took them out as when I’d put them in.
They had to sit and cool off/firm up for a while, but once that happened, they’ve been in high demand here, as well as with my nieces (the 5-year-old asked for the recipe) and hopefully in the Navy (I haven’t heard that they arrived yet).
Next time, I want to make sure the chocolate chips are more evenly distributed and I may try it with creamy peanut butter.
Sorry that I can’t post a picture, they disappeared that fast!