Have I mentioned that Husband can't have chocolate right now? I know, it's a total bummer. But his GI doctor said so, so I've been trying to bake things that are less chocolate-y, which is sad for me, because half of the yum of desserts and sweets is the chocolate factor. These cookies were a good compromise - they were mostly peanut butter with very little chocolate. They come from Everyday Food, which is an awesome show on public television as well as a magazine that is published by Martha Stewart. The recipes tend to be simple yet elegant, and the desserts are often really, really awesome.
Martha's Peanut Butter Surprises
courtesy of Everyday Food
1/2 cup peanut butter
4 tablespoons unsalted butter at room temperature
1 cup light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cups sugar, for rolling dough
36 Reese's peanut butter cups
1. Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.
2. In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.
3. Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.
4. Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.
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