Since I had already started cleaning out my candy stash in this hot mess, I thought I would keep up the trend and throw a little something different into the usual peanut butter cookie like mom makes. The Little Something Different:
- 1 cup of semi-sweet chocolate chips
- 1 cup of Butterfinger Jingles, unwrapped and each piece cut into 4-6 pieces (it goes fast)
- Molasses and sugar, instead of brown sugar (This is my usual substitution...which I just saw Alton Brown do a bit about on an episode all about Molasses! "What'd you think brown sugar was? Sucrose with a tan?!" Love him.)
And obviously, these still get the ol' fork press.
I made these as a thank you to send to someone from work who is awesome and helped me out big time last week on a project. Of course, we had to sample them first. Just to make sure they weren't poison or anything.
Then we sampled them again. Just because they were a surprisingly new twist to the peanut butter cookie. I basically pulled a Beyonce on the PB Cookie and was all "Lemme, lemme upgrade ya!"
[youtube=http://www.youtube.com/watch?v=1Jubz1Ini-o]
upgraded Peanut Butter Cookies
INGREDIENTS
1/2 cup peanut butter
1/2 cup butter, softened
1 cup granulated sugar, plus additional for rolling dough
1/2 Tbsp molasses
1 egg
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup Butterfinger Jingles, chopped
1 cup of semi-sweet chocolate chips
DIRECTIONS
- In a stand mixer fitted with the paddle attachment, beat together peanut butter and butter on on high for 30 seconds. Add granulated sugar and molasses and beat 3 to 5 minutes, or until light and fluffy. Turn down mixer speed down to low, beat in egg and vanilla, and mix until just combined.
- In a medium bowl, whisk together flour, baking soda, and salt.
- Add the flour to the mixer bowl and beat on low speed until dough comes together in a single mass and flour is completely incorporated.
- Stir in Butterfinger candy and chocolate chip with a spatula.
- Roll dough into a log, about 1 1/2 inches in diameter and wrap in plastic. Refrigerate dough for about 1 hour.
- Preheat oven to 375 degrees F. Line baking sheet with parchment paper.
- Using a sharp, thin knife, cut chilled dough into slices about 1/2 inch thick and dip one cut side of the dough in a bowl with the additional granulated sugar to coat. Place cookies, sugar side up, about 2 inches apart on prepared baking sheet. Flatten the cookies by making crisscross marks with fork tines.
- Bake for about 8 minutes, or until edges are lightly browned. Let cool on wire racks. Makes about 3 dozen cookies.