If you don’t already know, my husband and I bought a house about a month ago. It has been crazy busy since then with vacation, wedding photography and my sister’s wedding. This was the first item baked in the new place! We now have an electric stove and oven which doesn’t seem to affect much. Eventually we plan on switching back to gas because we will need to for brewing beer and I prefer it for cooking. The house is still a total disaster but MOST of the kitchen accessories are washed, away, and ready to be used. I missed acapella few weeks ago so I owed my friends some baked goods. I wanted to make the New York Times chocolate chip cookies but didn’t have enough time to chill the dough so I did a Pinterest search and found these. They are adapted from Deb’s Smitten Kitchen Cookbook. I couldn’t find my chocolate morsels so I ended up using half of a 60% Cacao Ghirardelli Bar and a Hershey’s Chocolate bar. I implicitly trust anything Deb decides to make and it doesn’t hurt that they’re cute little sandwiches either… twice the cookie in every bite. As with most peanut butter cookies they were crumbly and a little gritty and no one can deny the combination of peanut butter and chocolate (shoutout to the Parent Trap for providing the healthy and nutritious snack Oreos dipped in peanut butter). They are similar to a shortbread but with less butter and the addition of an egg. My group LOVED them and couldn’t stop popping them. They were quick, easy and could be filled with many different fillings or not at all. I see many variations in my future.
Next time I’ll use all Ghirardelli semisweet morsels and possibly try out a layer of Haagen Daz sea salt caramel gelato for a little ice cream sandwich action. It is officially summer after all! My thoughts also go to trying a peanut butter shortbread for a little less peanut butter flavor and a more melt in your mouth cookie. I think they would also be good with Nutella cloud frosting, a jam reduction, or maybe even a jam or fruit flavored frosting.