Peanut Butter Puddles
…because it is definitely baking season again!
Here’s an old cookie recipe for Peanut Butter Puddles that a friend of Benji’s came up with several years ago. It has made the cut several times in the personal cook book and moving-across-country adventures, so we decided we should share it with you! The thumb-print aspect and puddles add some fun tasks for little hands to help as well – Enjoy firing up that oven and staying warm…
1 1/2 cups flour
1/2 cup chocolate chips
1/4 cup cocoa powder
1 1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup brown sugar
1/4 cup butter
1 1/2 teaspoon vanilla extract
1/2 cup chocolate chips (yep, again!)
1/3 cup peanut butter +/-
-Melt chocolate chips and peanut butter (from wet ingredient list) together slowly in sauce pan or double boiler.
-Mix dry ingredients in separate bowl
-Mix wet ingredients in separate bowl and add this mixture to your slightly cooled off melted PB/Chocolate chip mixture.
-Place wet ingredients into dry ingredients and stir until just combined into a nice cookie dough.
-Drop by Tablespoon size and leave a thumbprint in the middle of each dough ball to form a small pool…
-Put a dab of extra peanut butter (you choose how much!) in each thumbprint and bake for 12 minutes (or less) at 350F degrees.
You can use creamy or chunky peanut butter of just about any kind – to make these super over the top, try the “grind your own” bulk peanut butter from the Oneota Food Coop (or another food coop!). Smucker’s natural is also a decent option, or of course whatever you have on hand! Feel free to experiment with amounts or add your own spices for the holidays (cinnamon? peppermint pieces? Whoohoo!)