Whenever a friend is in town or I go to someone’s house/apartment out of town, I have a personal obligation to myself that I will bake something. Odds are that thing is cookies. And odds are those cookies are not healthy. I have yet to break into the vegan baking field (which I know is plentiful and delicious) and thus bake unhealthy decadent non-vegan treats. Whoops. My next baking project I REALLY want to try vegan cookies. Really. I swear.
So, my friend Jen was coming into town this weekend and I jumped on the chance to pull out my baker’s hat (is there such thing?) and whip up something delicious. Like I said when I made homemade oreos, I only bake when I have an occasion to do so or someone to pass the yummies off to and whenever Jen comes, it’s the perfect time for it. Her boyfriend, Matt, back in Boston, loves when I pack Jen’s bags full of cookies. I made her (well, really him) a bag full of chocolate yogurt cookies back in January and got raves review from him. Therefore, before she came, I emailed her to see if what I was planning on baking sounded good to her…and got a resounding “yes!!”, so I got crackin’.
The recipe I decided to try was from my fav Smitten Kitchen and was for Peanut Butter and Chocolate Chip Cookies. I mean…come on! Peanut Butter! Chocolate Chips! Cookies! Three of my favorite foods combined into one. I had been eyeing this recipe for a really long time. Well, actually since the second she posted that recipe and those gorgeous pictures have I been eyeing it. And needed an excuse to make them and finally found it this past weekend. Yes! Thanks, Jen, for giving me an excuse to try out an awesome recipe.
I made them on Sunday afternoon (in a much better mood than I was on Saturday) but spent probably too long baking them. I love to make cookies extra small so you don’t feel guilty eating them and are perfect for a little treat. Also, I only have one baking sheet so I can only bake 12 cookies at a time. The combination of the two led to tons of cookies in a ton of time. The recipe probably made 8 dozen small cookies. That’s a lot of cookies. And it probably took me about 2 hours to bake them all.
But it was worth it. Soooo worth it. The one change I made to the recipe was that I left out the peanut butter chips (ew), added 1 cup of chocolate chips and 1/2 cup of corsely chopped peanuts. This made the cookies super chunky and a little bit crumbly but not so much so that they were falling apart. I think the addition of the peanuts was key and I would highly suggest adding them if you decide to make them, something else I highly suggest. And having them so mini and tiny was extra fun. Little cookies overflowing with big chocolate chips and big peanut chunks.
I mean…look at the close up!
Oh, and Jen loved them. Still waiting for Matt’s verdict as I don’t think Jen is even back in Boston yet. He better like them. Oh, he better…or no more cookies for you!!