Almost two weeks ago, I sent a batch of cookies with a friend to share with his family. I got the report back that they absolutely loved them! I got to thinking that most people here in Peru don’t generally eat homemade cookies. They enjoy packaged sweets like Oreos, chips ahoy, vanilla cookies, and so many others. But moms don’t have a plate of warm cookies and a tall glass of milk waiting for their kids when they get home from school.
For my friends’ birthday last week, I thought about making and baking a cake to take. But, the bus ride is long, I am not always assured to have a seat and the temperature is uncontrollable. Cakes can topple, melt, slide and generally arrive destroyed! Instead, I decided to make a variety of cookies to share as the birthday dessert.
I baked a batch of chocolate chip cookies, honey pecan snaps, and these peanut butter munchies. I must say that the entire time I was preparing the peanut butter munchies, I kept saying to myself, “this is the first and last time I make these.” Why? I felt like there was a lot of handling of the doughs and they were time-consuming to prepare. I just didn’t feel as though they would be worth it.
I was proved wrong when they were the coveted cookie after lunch was over. I was asked to make them again the next day for another friend’s family. I was asked to make them so a little girl could take them to school and sell them. I suppose that was the first time to make them and not the last. These were excellent cookies when you want one that will impress!
Source: From Better Homes and Gardens Holiday Baking
1 1/2 cups of flour
1/2 cup of cocoa powder
1/2 teaspoon of baking soda
1/2 cup of butter, softened
1/2 cup of granulated sugar
1/2 cup of brown sugar
1/4 cup of peanut butter
1 tablespoon of milk
1 teaspoon of vanilla
3/4 cup of powdered sugar
1/2 cup of peanut butter
2 tablespoons of granulated sugar
In a medium bowl, combine flour, cocoa powder and baking soda; set aside.
In a large bowl, combine butter, granulated sugar, brown sugar, and 1/4 cup of peanut butter; beat with an electric mixer on medium speed until combined. Add egg, milk and vanilla, beat well. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Form chocolate dough into 32 balls each about 1 1/4 inches in diameter. Set aside.
For the filling, combine the powdered sugar and 1/2 cup of peanut butter in a medium bowl; beat until smooth (knead by hand if necessary). Shape mixture into 32 balls.
Preheat the oven to 350F. On a work surface, slightly flatten a chocolate dough ball; top with a peanut butter filling ball. Shape the chocolate dough around the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat.
Arrange cookies 2 inches apart on an ungreased cookie sheet. Lightly flatten with bottom of a glass dipped in the 2 tablespoons of sugar. (I found it easier to dip the ball in the sugar and then press down with the glass.)
Bake cookies about 8 minutes or just until set and surfaces are slightly cracked. Let cookies cool on a cookie sheet for 1 minute. Transfer cookies to a wire rack to cool.
My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country.
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