- HOMEMADE PEANUT BUTTER
- 1 cup roasted salted or unsalted peanuts
- 2 tsp peanut oil
- 1 tbsp maple syrup
- sea salt
- PEANUT BUTTER COOKIES
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup peanut butter, preferably homemade
- 1/2 cup packed brown sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 bag of Frozen Reeses peanut butter cups, chopped
- 1 bag of Frozen Peanut M&Ms
Anytime I bake something with peanut butter, my friend Nora comes to mind. Senior year in college, I can attest that a large portion of her diet consisted of Reeses peanut butter cups and those giant hard Snyder pretzels. She is one of the best people to bake for because when she loves something you make, she’ll make sure that you know it. I love baking for people that genuinely love and appreciate food like I do. I really cannot grasp how some people are so indifferent to what they eat (ROMAIN!!). I literally spend all my free time thinking about the next delicious meal I’m going to make.
Since I haven’t been back to Boston in a while, I decided to send Nora a batch of cookies inspired by her undying love for the combination of peanut butter and chocolate. I used a classic, trustworthy peanut butter cookie recipe kicked up a couple of notches. Instead of using store bought peanut butter, I used my Nutribullet to make my own. It is so easy to do and completely free of preservatives and hydrogenated oils. I added chopped Reeses cups and pink peanut M&Ms to add lots of peanutty texture. I recommend freezing the candies to make them easier to work with. Definitely save half of the chocolates to press into the top of the dough balls. This guarantees a very attractive colorful cookie.
For the homemade peanut butter, combine peanuts and oil in your Nutribullet or food processor. It will take a few minutes, for the peanuts and oil to become completely smooth. Add salt and maple syrup or any other mix-ins that suit your taste.
Preheat oven to 375 degrees F. Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Mix in half of the chopped peanut butter cups and M&Ms. Refrigerate for at least an hour, preferably overnight. Shape into golf ball sized balls and press the remainder of candies onto the tops of the dough balls. I like to have about 5 peanut M&Ms and several pieces of Reeses showing.