A day home from school calls for baking, and on Monday’s typhoon called day off, Gigi, Vincent, and I knew that we were due for some homemade cookies. On stock we had some peanut butter plus peanut M&Ms. With a quick little search (Gigi instructed me to use the image search on Google–her eyes don’t lie!), we found this interesting recipe from Ari’s Menu. The combo of cream cheese added to this recipe intrigued all of us. This recipe did not disappoint; rather it was surprisingly extra delicious with a crispy bite into a chewy center. On Kremb de la Kremb I only blog recipes I want in my recipe box, and these morsels are DEFINITELY in. Alternatively, they could be mixed with a variety of options just as we altered Ari’s Menu just a bit.
Peanut Butter Cookie Base*
- 1 cup whole wheat flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 of a cream cheese packet
- 1 small jar of creamy peanut butter (12 oz)
- 1/2 cup sugar
- 3/4 cup dark brown sugar, packed
- 1 egg
- 1 tsp vanilla
- 1 cup smashed up pretzels
- 1 medium packet of peanut M&Ms (8.2)
- 1/2 cup dark chocolate chips
Directions:
- Preheat oven to 350. Use the silicon.
- In a medium bowl, whisk together flour, baking soda, and baking powder. Set aside.
- In a large bowl mix together the cream cheese, peanut butter, and sugars until combined. Add in the egg and vanilla and again mix it all up. Fold in the flour mixture. Once thoroughly mixed add your goodies. We added peanut M&Ms and the smashed up pretzels. (Ari adds pretzel M&Ms, rice crispy cereal puffs, and chocolate chips.)
- Roll dough into balls just about 2″ and transfer to prepared baking sheet. Bake until edges are golden and cookies are just set, about 12-15 minutes.
- Let stand for 5 minutes, then transfer to a wire rack to cool completely.
- Beware! They’re really good, so good luck just eating one!
*I’m renaming it this because I plan to use this as my peanut butter cookie base from now on–no matter what else gets thrown in.
Published by