I signed up for martha stewart’s cookie a day email, and today’s email was a Flourless peanut-chocolate cookie. It seemed easy enough, plus I had all the ingredients, and i was itching to make more cookies.
It’s easy enough, you just dump all the ingredients in a bowl, and mix. I didn’t have to take out any butter ahead of time and set it for room temp. I didn’t have any roasted and salted peanuts, but I did have some cashews that are roasted and salted, so I dumped those in. I used white chocolate, yum.
Since i couldn’t half an egg, i just used one full egg, and put in the whole 1/4 teaspoon of baking soda (in my weird mind, one full egg = 1/4tsp baking soda). I didn’t use the mixer for this, I just spatula mixed.
I don’t have parchment paper, so I used muffin liners, and my new “ice cream” scooper to put out uniform sizes. (I had thought the liners would flatten out a bit more, but I guess I didn’t flatten them, so it wouldn’t do that on it’s own.)
In the directions it says to set top & bottom shelves, and rotate back to front in the middle of baking, while I set out to do so, I completely mis-read the time. (Oops) What I did was, I placed mine on the top shelf, then I set my timer at 12mins, when the timer went off, I did rotate it front to back and move the cookies to the bottom. BUT when I re-read the directions, i realised that I should have done this at 5-6 mins instead, so by the time I realised this 5 more mins into bottom shelf baking, I just pulled the cookies out from the oven.
If I had a coffee shop or a daily cookies selection for my imaginary shop, this cookie would definitely go on the list.
1/2 cup creamy peanut butter
1/2+1/8 cup sugar (this is how i calculate half of 3/4 cup)
1 large egg (lightly beaten)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2+1/8 cup semisweet white chocolate chips
1/4 cup roasted salted cashews
1. In a large bowl, stir together peanut butter, sugar, egg, baking soda, and salt until well combined. Stir in white chocolate chips and cashews.
2. Preheat the oven for top & bottom shelf @ 350 F. Use a ice cream scooper, or a tbsp and scoop the mixture into a ball & place it 2 inches apart on the cookie sheet.
3.Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through. Cool 5 minutes on sheets; transfer cookies to racks to cool completely