That title is a mouthful, so are the cookies. These cookies sent Andrea in a downward eating spiral before she even tried one; the recipe alone is enough to break apart a healthy eating plan. I don’t blame her and I accept the blame for ruining her healthy eating, I also ruined my own healthy eating plan.
Also, I kind of, sort of, maybe, definitely burnt the bottoms. It’s been YEARS since I’ve burnt cookies, years. I don’t know what happened. I was torn and honestly contemplated throwing them all away in shame, but they were too tasty and that would be too wasteful. So instead, I kept them at home and ate them all, with some help from Andrea and Ruth. I was too ashamed to take them out of the apartment. Real life.
However, about a week after making these cookies our oven stopped working, completely stopped working. I was preheating to make a frozen pizza, Amy’s obvi, and I went to put the pizza in and paused because something was not right; the oven was cold. I played around with the stove top burners and they were all working so at least the oven was getting gas. I cut up the pizza and cooked in the toaster oven, I was hungry and I’m resourceful.
I contacted the landlord because 1. I’m not messing around with pilot lights & ovens, and 2. I’m a renter, I don’t need to worry about things like this, and she asked if it was okay to wait a few days. I responded by saying I guess I was going to have to make ice cream and cocktails for the blog during the next few days. She responded that there was nothing wrong with that!
Anyway, tomorrow we’re getting a new oven! Why? Because ours is too old apparently. I’m excited to use a new oven and hopefully there will be no more burnt bottoms. Despite the burnt bottoms, these were glorious cookies! The cookie part was crisp, slightly chewy and full of peanut butter flavor. Biting into the chocolate & peanut butter egg is delightful. Candy in your cookies? Absolutely!
One Year Ago – Pulled Salsa Chicken
Peanut Butter Stuffed Peanut Butter Cookies
Adapted from Bake at 350
Yield – 15 cookies
1 cup peanut butter
1 cup sugar + extra for rolling
1 teaspoon baking soda
15 Reese’s peanut butter eggs
Unwrap the peanut butter eggs and place in the freezer. Preheat the oven to 350 F and line cookie sheets with parchment paper.
Cream together the peanut butter and sugar. Beat in the egg and baking soda. This can be done with a bowl and a wooden spoon.
Use a 2-tablespoon scoop to portion the dough. Place a peanut butter egg in the dough and smooth the dough around it. Make sure to seal the edges. Roll in sugar.
Place on a baking sheet and bake for 10 minutes. Don’t over bake and burn the bottoms…
Let cool on a metal rack. Eat them all.