My friend JenTastic is just an incredible person. She’s funny, smart, snarky, a great mom, crafty in a non-negative way. When we get together we laugh a lot, act goofy, laugh at things on the Interwebs and sometimes we make up code words to talk about the people around us in an inconspicuous way.
I’d been thinking about making her a cookie for a while but she has some pretty specific flavor restrictions (keep reading) so I knew that if I was going to make her a cookie, it would have to live up to her JenTastic-ness.
She’s a smidge picky about what she looks for in a cookie. For example, this is a direct quote from a text about cookies:
JenTastic: No citrus. Chewy not crispy. Caramel is good if it’s soft, but it can’t be hard. No raisins, no cranberries. In fact, no fruit. No marshmallows. No toffee. No coconut. No mint.
Me: *chirp chirp* Noted.
A while later (not too long, because now I was really challenged, 🙂 I thought about a conversation we had had about a donut that she loves. She calls it “The Nutty” and it’s a cake donut dipped in glaze and covered in chopped peanuts. It’s a very hard donut to find. It’s made by a big donut chain, but many of the locations don’t carry it. I’ve had it and I like it because I love peanuts and of course that made it easier for me to recreate it. So looooong story short, I decided I was going to make her a cookie inspired by this donut she loves so she could have that flavor whenever she wanted it.
2 sticks butter (unsalted)
3/4c brown sugar (I make my own using 3/4c sugar and2t molasses)
2 1/2c all purpose flour
1t baking soda
1 12oz bag of peanut butter chips
1 egg plus 1/2 c water- beaten together
2 cups of roasted, lightly salted peanuts, finely chopped (food processor or chopper, just don’t over chop!)
- Cream together butter and sugars until fluffy
- Add in eggs, one at a time until incorproated
- Mix in vanilla
- Combine dry ingredients and mix well.
- Add the dry ingredients to the sugar mixture in three parts. Mix thoroughly after each addition.
- Mix in the peanut butter chips
- Roll dough into balls about the size of walnut.
- Dip dough balls into the egg wash and roll in peanuts
- Place dough balls on a cookie sheet lined with parchment paper.
- Bake at 350 for 13 minutes. If you prefer a crispier cookie, bake an additional 2 minutes.
- Cool for a few minutes and move to a cooling rack until completely cooled.
Store in an airtight container. Cookies will stay fresh for a few days.