I was going to make something pumpkin, being that it’s Halloween week – but Hurricane Sandy put the kibosh on that. There was no way I was going to brave the supermarkets with the crazed people who buy out the bread aisle, and load up on as many eggs and gallons of milk as they can carry. So instead, I looked around my pantry for inspiration. I decided on peanut butter cookies with chocolate chips to get us through the storm, unfortunately we were all out of chocolate chips. I did, however, find a container of Reese’s Peanut Butter Dessert Toppings – mini cookie pieces and peanut butter chips with jimmies. I think I bought them as a cupcake topper and forgot I had them – I decided to use them, because when the National Weather Service says you’re about to be pummeled with 100 MPH winds and rain – it’s best to improvise!
(ETA – I hope everyone made it through the storm safely, especially those who live at the shore.)
- 1 1/4 cups of flour
- 3/4 teaspoon baking soda
- 2 sticks of butter, room temperature
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup peanut butter (smooth or chunky)
- 1 cup chocolate chips or 3/4 cup of Reese’s Peanut Butter Dessert Toppings
1. Preheat oven to 350º.
2. Sift flour and baking soda, set aside.
3. Cream butter and both sugars. Add egg and vanilla, then mix in peanut butter. With the mixer on a low speed, add the flour mixture. Then fold in the Reese’s Peanut Butter Dessert Toppings.
4. Drop heaping tablespoons 2″ apart on a parchment lined cookie sheet. Flatten with a fork, making a cross hatch pattern. Bake for 15 to 17 minutes, until cookies are golden brown. Transfer to a wire rack to cool. Makes three dozen cookies.
