Ode to Cookie Connections
I can’t remember the first time I made a cookie, but I can tell you that I have devoted a good deal of time to making and eating cookies. Sure, I enjoy the process of combining flavors, texture and creating an eye catching, appealing, tasty treat. But there’s more to it. Baking has become a weekly ritual; Thursday nights I bake something to bring into my office on Friday mornings. I drop off goodies with my upstairs neighbors or the new mom across the hall. Not only does baking help me to relax me and to wind down after a week of running around New York City like a madman, it helps me to connect with people. Sure, I talk to people, mostly families, when I am at work but professional relationships are just that – professional. Professional boundaries often do not allow for personal and at times equitable relationships, for that matter. Since I am an introvert, and for the most part fairly reserved, baking is a good way for me to make myself interact with peers and non-workmates. I talk to people. Baked goods makes people happy. Each week I bring cookies, cupcakes, bars, breads or some other baked goods into the office. Friday afternoons, I walk from office to office and offer baked goods to persons who do meaningful yet hard work. Who knew cookies were such great ice breaking tools? Now, everyone at work knows my name and knows I bake. And I know their names and usually their weekend plans. If I don’t bring something in on Fridays, a rare exception, people wonder. Out loud. As in, they approach me and again, I talk to someone I might otherwise not see or speak to during the day.
Baking for others, like dog walking, helps me to create, maintain and grow relationships. Baking helps me keep my wits about me.
I routinely search the Internet for new, visually appealing baking recipes and follow several fantastic blogs. Today I am trying out a recipe from one of my favorite kitchen adventure blogs called “Sweet Pea’s Kitchen”.
I’ve been eyeballing the recipe for Butterfinger Chocolate Chip Peanut Butter cookies for weeks and decided to try my hand at it.
Luckily, I only had to visit two corner stores before I found someone who carries Butterfinger candy bars!
You can find the original recipe here: http://sweetpeaskitchen.com/2011/04/23/butterfinger-chocolate-chip-peanut-butter-cookies/
Butterfinger Chocolate Chip-Peanut Butter Cookies
- 1 ½ cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup chunky peanut butter
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/3 cup plus 1/4 cup sugar, divided
- 1/3 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
- 1 (2.1-ounce) Butterfinger candy bar, chopped (scant 1/2 cup)
I chilled the cookie dough while cookies were in the oven. I used an ice cream scooper to help form equal-sized dough balls.
- Preheat oven to 375 F degrees. Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- Chop up the Butterfinger candy bar into small chunks and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat peanut butter, butter, 1/3 cup sugar, and brown sugar until smooth.
- Reduce speed to low and add egg and vanilla; mix until combined.
- Add flour mixture; mix until just combined.
- Stir in chocolate chips and chopped Butterfinger candy.
- Place the remaining 1/4 cup sugar in a shallow bowl for rolling.
- Using 1 1/2 tablespoons dough for each cookie, roll dough between palms to form balls.
- Roll the ball in the sugar, and place it on the prepared baking sheet.
- Repeat with the remaining dough, spacing 1 inch apart.
- Using bottom of glass or measuring cup, press cookies into 1/3-inch-thick rounds.
- Bake cookies until edges are golden brown, 12 to 15 minutes, reversing sheets halfway through.
- Cool the cookies on the baking sheets about 2 minutes.
- Use a wide metal spatula to transfer the cookies to a wire rack and cool to room temperature.
- Store in an airtight container at room temperature.
Tip: Cover the bottom surface of the glass in butter, dip glass in the sugar mix and then squish down the cookies. This helps avoid those pesky, sugar free bald spots.
Yields: 2 ½ dozen cookies
Enjoy the cookies! They taste and look fantastic. I think my coworkers and friends will be pleased.
And remember, a good dog is a tired dog. For more info about Coco, the Frenchie, go to: http://www.facebook.com/profile.php?id=1655332651&sk=info