(Yes I’m back. I’m sorry I’ve neglected you, dear sweet blog of mine.)
I’ve got a friend who’s allergic to darn near everything. And I’m not exaggerating. Here’s a list of the things I know off the top of my head that she can’t eat: soy, eggs, milk, shellfish, nut products, and I once heard her say that pizza doesn’t agree with her. I’m sure there’s a whole slew of other things that makes cooking a little difficult in her house. It’s probably the key to her disgustingly slim figure, but I digress.
The one thing in that list that makes me oh-so-very sad is the nut allergy. First, have you noticed how many products say things like “processed in a plant that handles nuts,” or “may contain tree nuts,” or “INCLUDES PEANUTS”? Yeah, I’d say about 90% of pre-packaged food items have those warnings on their labels. But practicality aside, I don’t think I could LIVE without peanut butter. Especially peanut butter on bananas. Oh my GAWD that is my favorite snack ever. Ever, ever, ever. And I practically lived on peanut butter sandwiches as a kid. Yes, just peanut butter. The jelly’s just a distraction from all that nutty goodness.
So it is with a little sadness that I bring you this new creation. I know that Melanie could never try this cookie out and that makes me sad for her. It is soooo good, but not in the chewy Pepperidge Farm cookie sorta way (because I am girl who loves her chewy cookies). This one crumbles and melts on your tongue like butter (there’s a reason for that) and has just enough salt to keep your taste buds from sugar overload. And I am so proud to say that this is my creation—mine!—which is quite a feat as I’m usually too OCD to stray far from a recipe.
Choco-Peanut Butter Cookies
2 1/2 sticks (1 1/4 cups) of UNSALTED butter, softened (see, told you)
2 cups of sugar
1/2 c. Skippy Natural Super Chunk Peanut Butter
1/2 c. Dark Chocolate Dreams Peanut Butter (by The Peanut Butter Co.)
1/2 teaspoon salt
1 teaspoon soda
2 teaspoons vanilla
3 cups of flour**
1-16 oz. bag of chocolate peanut butter swirl chips (Tollhouse)
Preheat oven to 350. Using a stand mixer (the dough gets pretty thick, so if you’ve got one definitely use it), cream the butter and sugar. Add the peanut butter, salt, soda and vanilla and mix well. Add the flour, 1 cup at a time until a thick dough forms.** Add the chips and mix on the lowest setting until just combined, or if you’re a hoss and have super arm muscles you can do it by hand.
Roll dough into golf ball sized balls. Grease a cookie sheet and place balls ~1 inch apart (I can fit 12 on a sheet). Flatten balls into thick disks with your fingers and bake for ~15-17 minutes. Remove from oven and let stand on the cookie sheet for 5-10 minutes or until they have set up. Move to a wire rack to finish cooling. Serve with a big ol’ glass of milk.
**I live in a pretty humid climate and it sometimes messes with my baking. So you may need more or less flour than I do.
Pictures of the yumminess will be up as soon as I can get the aforementioned wonkiness fixed.