Guess who’s back? Monday’s back.
My day started with a visit to the office by a friendly and very relaxed engineer who was here as he had to, ‘poke around your water systems a bit to check for Legionnaire’s’. Sounds more fun than it was. He says we’re safe. I suppose I should trust him.
Anyway I’m here alone all day in the office, and true to current form have blasted through work emails before launching a new blog post upon the world. Yesterday me and the boyfriend were relatively efficient in getting all our ‘jobs’ done by about 1pm. This consisted of sitting in bed, with the dogs of course, reading the papers and eating Crunchy Nut Cornflakes till about 930am. Then we hit up the big pet shop for supplies for said dogs, then we took them for a long walk around a big previously-posh house and gardens. Then a drive-by hitup of Waitrose, then home.
I got bored about 2 hours later. Sometimes an afternoon of doing nothing sounds like utter bliss, until it actually happens. I had, a couple of weeks ago, been over-excited by a Sainsburys offer of Reese’s Peanut Butter Cups for only 32p. I bought about 6 packets. Way too many. They’ve been sitting in the cupboard since, requiring use. I was thinking of melting them down and using in a banana bread. Might still do that. In the meantime I did some googling, got trapped on Pinterest for a bit (don’t really get that place, is not my thing – what the hell is the point of plastering photos of stuff you like up on an internet wall?) and then happened upon http://www.the-baker-chick.com/2012/08/soft-peanut-butter-cup-cookies.html – an altogether more professional and NICE baking blog than this one.
I made the cookies. They smelt great. I’ve only eaten one, actually. SUCH RESTRAINT. The rest have gone with the boyfriend to his place of work.
Obviously I adapted the recipe a little bit – I didn’t bother with extra choc chips and I used cold butter but just grated it.
I also reckon you could do without the extra sugar – the brown sugar will do. Either way, here’s the original recipe:-
1/2 cup (1 stick) unsalted butter, softened to room temperature – As I said, I used cold, about 115g
1/2 cup light brown sugar
1/4 cup sugar – you absolutely don’t need to add this unless you like your sweet stuff tooth-rotteningly preserved
3/4 cup creamy peanut butter – I don’t know what creamy PB is. Isn’t all PB creamy? I used smooth but I would be equally happy to use crunchy
1 tsp vanilla extract – I used 2 teaspoons
1/2 tsp baking soda – Bicarb soda, in my case
1/4 tsp salt – didn’t bother with this
1 and 1/4 cups all purpose flour – plain flour, I believe. Is what I used, anyway
1/2 cup mini peanut butter cups (OR fun size or regular size peanut butter cups, chopped) – I used 9 normal-sized Peanut Butter Cups, chopped up
1/2 cup mini chocolate chips – didn’t bother with these
Lo! Grated butter. It grates nicely out of the fridge, gets to room temperature in about a minute. Excellent cheat, this.
Cream the butter and sugar(s) till light and fluffy. You can do that if you want, or you can get it to the above stage, as I did, and it’ll be just fine. Add the vanilla and the egg and beat in well.
Incidentally, if you don’t have one of these measuring cup things, might I heartily recommend them? They do weights and measures so you don’t need to bother with scales most of the time.
This is what 9 Reese’s Peanut Butter Cups looks like when chopped up. You can appreciate why I felt the extra choc chips were unnecessary.
Add the flour and bicarb to the mix and just combine, adding the choc cup thingies and then mixing till properly combined. It’s a nice dry dough, should look like the above.
Stick it in the fridge for 30 minutes. It’s a faff but worth it.
After about 20 mins put your oven on to pre-heat at Gas Mark 4, or about 160-180C depending on how good/fan-forced yours is.
Roll out into balls the size of the testicles recently removed from the foster dog. Keep them nice and smooth and round – it’ll help that the dough is a bit cool for this. Place on a lined baking tray and put in the oven for 8-9 mins.
This is my main baking cupboard. It’s a fucking mess and I have no idea what is at the back anymore. Some good stuff, probably, and maybe Gollum.
Anyway, these bikkies won’t take any more than the stated time – get them out and place on a cooling rack – they’ll start out soft but the outsides will quickly firm up. They stay rather moist inside.
They’re so sweet. Actually they taste really American. Makes sense, I guess. We Australians like our biscuits a little more prosaic (ANZACS) or utterly OTT (Iced Vovos).
Enjoy, with milk.