Wednesday, May 29, 2013
Last week, two of these people, both of whom I adore, left to go pursue their dreams. One will be starting her masters in the fall and interning this summer at the Museum of Natural History - how cool is that?! The other will be returning home to Houston with his wife to work in an architecture firm and hopefully, she will find a job as a teacher! It is always nice to say goodbye to people knowing that they're going to be working towards their life goals. May we all be so lucky!
Anyway, I couldn't let them go without a little send-off and luckily for them, and I guess you, too, I felt it my absolute duty to bring something delicious. As you know I often go with cupcakes for work celebrations but this time we were celebrating with a few other departments and bringing in 48 cupcakes didn't sound like an easy task. Cookies were much easier and I made them bite-sized so I could avoid hearing people complain that it's almost bikini season, not cookie season. Um, in my life...there is no such thing as a "no cookie" season.
Peanut Butter Cookies with Chocolate Chips and Pretzel Flour (adapted from Martha Stewart)
Serves: 24 (4 dozen cookies)
1 cup pretzels
2 cups peanut butter
1/2 cup sugar
3/4 cups brown sugar
2 teaspoons vanilla extract
6 ounces chocolate chips
Preheat the oven to 350 degrees F. In a food processor, process pretzels until it is a flour-like consistency. Set aside. Meanwhile, in a large bowl, beat peanut butter, sugar, brown sugar, eggs, and vanilla extract until fully combined. Stir in chocolate chips. Scoop 1 tablespoonful of dough and roll into a ball. Coat in "pretzel flour" and place onto ungreased cookie sheets, about an inch apart (the cookies do not really spread). After each cookie has been rolled and coated in pretzel flour, use a fork to make the cross-hatch pattern. Press your fork into one side, and then the other.
Bake for 10-12 minutes until golden brown (the middles should look dry but be soft to the touch). Serve immediately or let cool and place in an airtight container for up to 1 week.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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