March 1, 2018–When I saw these cookies in the Food52 email I received I knew that I had to make them. I quickly looked at the ingredients and realized that I had all of them in my pantry but I failed one of the basic rules of cooking…read the recipe in its entirety at least twice before attempting to make it. I came home from work after another stressful day in an usually stressful week. I set up my mise en place then read through the directions. Holy crap!!! There are A LOT of steps for such a simple cookie!
Before making the peanut butter filling (combination of peanut butter and powdered sugar) I first had to freeze the peanut butter. Note to self, peanut butter does not freeze quickly.
I then had to make the cookie which included among other things: peanut butter, cocoa powder, and white and brown sugar. I altered the recipe slight by adding espresso powder to deepen the chocolate flavor.
I think Reese’s Peanut Butter Cups has the saying “Two Great Tastes That Taste Great Together”. I had to flatten each ball then put a peanut butter ball inside of it.
Then I had to roll the cookie dough around the peanut butter ball, then roll that into sugar…told you it was a lot of steps!
Next step was to flatten each cookie then top them with coarse salt.
After backing for a quick 8 minutes they were ready for consumption.
Although they were VERY good they did take a long time to make. If I make them again I will serve them with homemade vanilla ice cream, or, oh, wait a minute, maybe I’ll make ice cream sandwiches with them and/or make them flatter and make a caramel filled cookie! Only time will tell.
