Yesterday I had E’s help playing along with me in the Short & Sweet baking challenge which you can join in with any time. Read more about shortandtweet here on Evidence Matters’s tumblr blog.
She is a good sport, not only did she do the washing up, but she made these fantastic peanut butter cookies ! She even watched benignly while I tweeted away as we baked.
I blame my butterfly attention for the misreading the temperature for the bake for the first lot, but I pulled them out when I realised they had been in the oven on fan instead of conventional at the hotter temperature. They survived, but if you are after a soft chewy cookie, follow the times and temps exactly. I like them crunchy so I was fine!
Having said that, what a great recipe! Even Brian, who hates peanut butter with a vengeance, ate two of them and said they were good. I only have unsweetened crunchy peanut butter in the house so I don’t know what they would be like with a sweeter butter. See how neat and tidy E is, look at those perfect balls of cookie dough!
The original version of the recipe can still be found on the Guardian website here. We added extra chopped up roasted (unsalted) peanuts to the mix, one of the suggestions in Short & Sweet and had a lot of consultation with Evidence as to shaping and flattening of balls of dough to achieve different sizes and textures of cookie on Twitter.
If I was going to do the topping with choc chips again, I think I would need to make a bigger dent and really pile them in, they looked a bit sparse on the finished cookie. I quite fancy buying some of those exotic nut butters that I see sometimes in whole food shops and seeing if you can make a hazelnut version or an almond one. I am sure it would work.
I also finally used the fancy Professional (!!) Baking Sheet that Tutak brought me back from New York. Thank you Tutak! Now if I could persuade you to eat one of these – but I think you are another hater of peanut butter.
Bottom line : these are great, make them! There are only two left because he who doesn’t like peanut butter has scoffed them down. I am going to make these again though, definitely.
We also made the toffee apple buns from Short & Sweet, lots of work involved. The buns are huge, wrap your chops round one of those and you couldn’t eat much else the rest of the day!
I cheated in various ways. I used frozen apples from the freezer and I experimented with a bottle of French caramel sauce which I had bought ages ago meaning to make creme caramel with it. I used walnuts instead of pecans.
Here are a couple of photos. The tin is the collapsible Silverwood one that usually only comes out for making big cakes. 30 cm square at its biggest as here. I am not very fond of it as it tends to fall apart as you move it in and out of the oven. If you make this recipe think laterally about what tin to use, maybe a rectangle, make smaller buns, that sort of thing…