I decided to use up a few things I had in my pantry that I bought for something I never ended up making or bought in the hopes of using it for something and never did, or what have you. Looking at these things I did the only logical conclusion I could come to was cookies.
So I turned to Martha. Martha has a pretty decent peanut butter cookie recipe and it seemed like peanut butter cookie would make the best base for what I had in mind. So start out with two sticks of softened butter and cream that with 1/2 cup of granulated sugar and 1/2 cup brown sugar.
Beat until pale and fluffy. Add one egg and mix well. Then add 1/2 teaspoon of vanilla extract and 1 cup of smooth peanut butter. I used smooth because I had it, but I see nothing wrong with using chunky.
For the dry ingredients, sift together 1 and 1/4 cups of flour with 3/4 teaspoon of baking soda. Add this to the peanut butter mixture and mix until just combined.
OK, now the good stuff. To the cookie base I added one 4 oz. bar of Nestle Chocolatier (bittersweet), cut into chunks.
One cup of peanut butter chips.
And three Butterfinger bars, cut into chunks.
Oh. My. God.
Mix everything together quickly so as not to break the chunks of chocolate or Butterfinger too small.
Then scoop out with a cookie scoop or if you don't have one of those, roll into about one inch size balls and place 2 inches apart on an ungreased cookie sheet. There is no need to press them down with a fork like you would with regular peanut butter cookies. These spread out all on their own.
Bake at 350 for 10 minutes, then when you remove them from the oven, let them sit in the tray for about 5-8 minutes before removing them to a cooling rack.
They are crispy but still chewy and soft.
They are sweet, but not unbearably so. They are oh so very yummy!!!!
Peanut Butter Cookies (ingredient list)
courtesy of Martha Stewart's Cookies
1 1/4 cup all purpose flour
3/4 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup smooth peanut butter
1/2 cup salted peanuts
3 comments:
Just sad that they are so very far away!
Do you prefer the Nestle Chocolatier product over something comparable, say, like Ghirardelli bittersweet?
I actually don't prefer Chocolatier, but I probably got it in sale and had it on hand. If you make ganache with Chocolatier, it will not set up into a firmer consistency, which I don't like. Although it's fine if you're using your ganache as just a sauce. Plus I'm disgruntled by the fact that when Chocolatier first came out, it was an 8 oz bar but soon dropped down to 4 oz. for the same price.
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