Do you see what I see? (Aside from the fact that I single-handedly keep the magazine industry in business.)
Do you see it? THE one.
I wait all year for Martha Stewart’s cookie issue and as you can see, I marked just a few of the recipes this year.
It took a lot of restraint not to start at the front and work my way through recipe by recipe. But, like everyone, I’m a little busy this time of year, and then there’s that whole engineering thing. So I had to be selective. I read each recipe and then decided on just a few. I tried the Pecan Chews with Small Batch Bourbon. Hello! How could these be anything but amazing? Not sure what happened, but they were a complete fail. Not edible. So sad. I moved on to Flourless Peanut Chocolate Chip Cookies.
This is what I’m talking about – peanuts, peanut butter, chocolate chips.
Martha, I see what you’re doing here and I dig it.
I made these once just like the recipe and they were good, but I decided to tweak it just a bit. And then, because who doesn’t need 6 dozen cookies in their house at once, I decided to tweak it again. Finally, I was left with a crunchy, sweet, flavorful, peanut-buttery cookie. So after a little work and a lot of tasting, I proudly present you with a simple, tasty, little cookie. And by tasty I mean, double it.
Toasted, Roasted Peanut-Chocolate Chip Cookies (recipe adapted from Martha Stewart Holiday Cookies – Special Issue 2010) makes about 2 dozen
1 cup peanut butter
1/2 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup semisweet chocolate chips
1/2 cup roasted salted peanuts, chopped
Posted on December 23, 2010