The latest casualty was a batch of cookies. Ok, so I was lazy and bought a roll of premade Tollhouse cookie dough. I had a sugar craving! I couldn't help it!
Anyway, when I went to bake said cookies, I warmed the oven to 25 degrees lower than suggested, and cooked them for the least-suggested time. What did this produce? Charred wafers that were effectively glued to the pan.
In retaliation, I decided to make peanut butter cookies from scratch. And let me tell you, my friends, they were some of the most delicious peanut butter cookies I have ever made! Whipped to perfection, cooked to the loveliest shade of golden brown.
To celebrate my triumph over the oven of stubbornness, I shall share my recipe with you:
Peanut Butter Cup Cookies
Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup peanut butter
- 1/2 cup packed brown sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 40 miniature chocolate covered peanut butter cups, unwrapped
Directions:
- Preheat oven to 375 degrees F (190 degrees C).
- Sift together the flour, salt and baking soda; set aside.
- Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
- Shape into 40 balls and place each into an ungreased mini muffin pan.
- Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
 |
| Peanut Butter Cup Cookies |
Now, in this instance, I did not add the mini Reece's cups. I just made the dough and rolled it into balls (and rolled those balls in sugar). And when I do make these cookies using the Reece's cups, I don't put the cookies in a mini-cupcake pan (because I don't own such a pan).
Lesson: You can cook these in various ways and still make wonderful, delightful, heavenly cookies.
One tip: If you do use the peanut butter cups, unwrap them ahead of time and let them chill in the fridge for about 10 to 15 minutes. This will help them keep their shape as you press them into the cookies.
Happy cookies to you all!
4 comments:
I don't understand why none of these allegedly delicious cookies made an appearance at the office. I call that very selfish of you, friend.
And don't say sharing the recipe counts. It doesn't. What about those of your friends (not mentioning any names, particularly not pointing a finger at myself) who dislike cooking?
Rude, rude, and rude.
I promise, Holly, that next time, I will bring you a sample. Cross my heart.
Oh my goodness. Now I must add all aforementioned ingredients to my grocery list so I can make these. Just when I told myself I'd start limiting the sweets.... (of course, I made this promise to myself after eating a pint of mint chocolate chip ice cream for lunch...)
Ooh my oven did that to our food too! It would randomly burn some foods but then some were randomly undercooked. I called an electrician who came out and said our oven was about 30 degrees off... that's a lot haha! So now our oven is fine. You should get it checked!
Post a Comment