Husband was out of town this weekend at a bachelor party, which means I had some big nights on the town with my friends, staying out to all hours. Just kidding. I had a wonderful weekend and was lucky enough to develop a delicious new cookie dough, ahem, I mean, cookie recipe in addition to enjoying some quality Sunday brunch time with my friends and welcoming a sweet new foster into the house.
This cookie dough is one of my new favorites. It’s so creamy and smooth tasting. I would say that I managed to bake about 50% of the dough into cookies. The cookies come out supremely soft and chewy. They’re buttery and slightly crunchy on the edges. Chopping up chocolate candies creates uneven puddles of chocolatey goodness. I had sworn not to sacrifice my divine Cadbury crackle eggs for baking, but after about four hours home alone, I quickly compromised.
The most exciting thing that I did (even thought it meant I had to put on clothes and brush my hair) was bring home this beautiful foster pup. This is Freedom, she’s an ~2 year old lab mix, and she is the most gentle girl ever. She’s quiet and sweet. The Humane Society told me that she’s shy and loves blankets. I can attest that both of these things are true, and they make her that much more adorable. She’s still settling in over here, but she’s already pretty popular with Ketch, and she is very content to join me on the couch for my cookie-dough-party-of-one nights.
My solo nights (well, solo except for the three dogs) mean yoga pants, wine, and cookie dough. Bonus points for reading a good book and lighting candles. Oh it was a relaxing weekend! I don’t want to be too bossy, but I do feel obligated to offer my serving recommendations. This fancy treat pairs perfectly with pinot grigio and vanilla ice cream.
Peanut Butter & Brown Sugar Cookies with Chocolate
Yields 3 dozen cookies
You will need:
- 2/3 cup butter, room temperature
- 2/3 cup brown sugar
- 1/4 cup white sugar
- 3/4 cup creamy peanut butter
- 1 large egg
- 2 tsp. vanilla extract
- 1/2 tsp. baking soda
- 1 1/4 cup all-purpose white flour
- 1/2 tsp. sea salt
- 2 tsp. cinnamon (optional)
- 1 cup peanut butter cups, coarsely chopped
- 1 cup chopped chocolate bar or chopped chocolate candies (I used leftover Crackle Eggs)
- In a medium-sized bowl, stir together flour, baking soda, salt, and cinnamon (if using). Set aside.
- In a large bowl, cream together butter and sugars on medium speed.
- Stir in peanut butter, egg, and vanilla.
- Gradually incorporate the flour mixture, about 1/3 at a time.
- Fold in chocolates.
- Cover dough and chill for at least 30 minutes.
- Form into tablespoon-sized balls and bake at 350 for ~10 minutes.