You know how sometimes you’re giving a presentation on the joys of blogging, and you say something flippant, like…oh…I don’t know…maybe, “If you ever see me blogging about food and recipes, you’ll know I have writer’s block!!”?
And then you go home and think about it for a while, and you realize that you probably just insulted half of the attendees in the room and flipped the bird at one of the things that gives you great pleasure?
Was I drunk?
Do you want to know what the kicker is? I used to have a baking business called Sugar Drops, and I loved baking! Duh.
So, as a peace offering to all the food bloggers out there (and there are a frighteningly high number of you), here is my highly-coveted SUGARDROP’S CHARLIE BROWN COOKIES recipe. Ta Da (said in a pathetic eating-crow kinda voice). They’re Charlie Browns ’cause there are peanuts and chocolate in them…get it? I know. Brilliant, right?
Makes about 40 absolutely amazingly delicious peanut butter chocolate chunk cookies, if you like that sort of thing. They’re perfectly crunchy and chewy at the same time.
1 cup unsalted butter (if you even think about using margarine, I’m gonna come over there and smack you with my spatula) room temp
1 cup peanut butter chunky or smooth (I use KRAFT unsweetened unsalted ’cause it actually tastes like peanuts)
1 cup white sugar
1 cup brown sugar (packed)
1 tsp pure vanilla extract
2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup chocolate chips
1 cup unsalted roasted peanuts (shelled…duh)
5 ounces or more Bernard Callebaut milk chocolate (I use Callebaut ’cause it’s AWESOME. If you love something else, use it.) chopped into 1/2-inch chunks.
Preheat oven to 350 degrees. Line cookie sheet with parchment paper (You can use an ungreased pan if you don’t have parchment. For the love-of-Pete, go buy some parchment!).
In a mixer, cream together butter and peanut butter. Add sugars and mix well. Mix in eggs, one at a time. Add vanilla and mix.
Sift dry ingredients together and then add them to the butter and mix well. Fold in peanuts and chocolate by hand so they don’t get crushed.
Drop by spoonfuls onto pan about 2″ apart (they spread out), and pat down with a fork dipped in flour. Bake on the middle rack for approximately 15 minutes. Leave on the pan for a couple of minutes on top of the oven before removing to cool.