Stuff Yourself*

I suppose I’ve posted here about November Project before.  I mean, I think I have.  If I haven’t, oh, man, there just isn’t enough space.  Go to the website, read it and get back to me.  It will 100% change your life for the better.  Aside from the fitness, the best part about NP is the people and the community.  I’ve met so many amazing, wonderful people and I’m so lucky to be able to call a number of them friends.

So, an NP friend came over today to help us bake cookies.  We’ve been discussing them since we decided to try it, looking at recipes, debating pros and cons.  We landed on peanut butter cup stuffed chocolate chip cookies.  And, oh, am I glad we did.  I used this recipe from The Kitchen Magpie and it was perfect for, well, stuffing.  The Kitchen Magpie points out that these cookies do not really spread and that they are substantial enough to hold the peanut butter cups in place.  It has something to do with the butter amount being less than in traditional cookies.  She suggests using the snack size peanut butter cups but we used minis which worked just as well.  We also found that making the cookies bigger helped.

Finally, we have also decided that this is the summer to experiment with stuffed cookies.  We’re thinking rolos or buncha crunch, maybe?  What are your thoughts?  What would you use to stuff your cookie?

Ingredients

2 1/2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 cup (one stick) butter (unsalted)

3/4 cup brown sugar

3/4 cup white sugar

1 1/2 teaspoon vanilla

2 eggs

2 cups chocolate chips

1 bag mini peanut butter cups

Directions

Whisk the dry ingredients (flour, salt, baking soda) together in a small bowl.   In a larger bowl, cream the butter and sugars until smooth. Add the eggs and vanilla and mix well.  Pour in the flour mixture and combine.  Add the chocolate chips.

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Now for the fun part.  Stuffing.  Start with a walnut to golf ball size of dough.

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Place the peanut butter cup in the middle.

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Wrap the dough up around it, sealing it in tightly.

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Repeat until you have a full cookie sheet.  Don’t worry too much about placement as these cookies don’t spread as much as traditional cookies.

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Bake at 350 for 10-15 minutes, depending on the size.

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Let them cool on the sheet for a few minutes and then move them to a rack to cool completely.

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The verdict?  These are good.  Really good.

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Sweet, crunchy and chewy and a lovely peanut butter surprise in the middle.

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So, go ahead. Get stuffed.

*Oh yes.  So many, many innuendos and dirty jokes throughout.  What can I say?  It’s summer.

 

 

 

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