The other day I had a massive craving for sweets. Not candy sweet; but baked goods kind of sweet. My place of work is directly across the street from a corner grocery; which in my New York days I would call a bodega. If you are a New Yorker or are familiar with corner markets then you understandable stay away from the food - because they are often far past the expiration date. Bodegas are a place to purchase: umbrellas during spontaneous rainstorms that will inevitably break within the hour, cigarettes to combat bouts of anxiety, beverages for rooftop gatherings, and international calling cards. Knowing full well the limitations of corner market goods, I purchased chips ahoy cookies. The strategic choice was made purely with childhood nostalgia and expiration date in mind. Unfortunately, time is much more forgiving - as I remembered them being delicious. The reality: I was shoving chalky and bland bites into my mouth - rather unworthy of the name "cookie." I slathered peanut butter atop the cookies to mask the indecent flavor. Nevertheless, they did sub-standard job relieving my need for sweets, but I few days later I decided to rectify the mistake by making Peanut Butter Cookies topped with Chocolate.
These cookies certainly remedied the need for baked sweets. I cozied up on my porch with some antique books - they always have the prettiest patterns as their cover art. These cookies are accompanied with a cream + antiqued blue French copy of Les Misérables and a golden mossy + black edition of Stories for Children. I suppose I've grown out of collecting vintage vinyl and moved onto acquiring a healthy collection of antique books.
Since I only eat crunchy peanut - it was prerequisite for this recipe. First preheat your oven to 350. Line cookie sheets with baking paper.
Gather the following ingredients: 1-11 are for the cookie, 12-14 are for the chocolate topping
- 1 1/4 cups of all-purpose flour
- 3/4 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/2 cup of room temperature unsalted butter
- 1 cup of crunchy peanut butter
- 1/2 cup of light brown sugar
- 3/4 cup of sugar
- 1 egg
- 1 tablespoon of milk
- 1 teaspoon of vanilla extract
- 2/3 cup powdered sugar
- 1 tablespoon unsweetened cocoa powder
- 1 1/2 tablespoon of milk
Mix flour, baking soda, baking powder, and salt in bowl - set aside. Then beat the butter and peanut butter in mixer with paddle attachment. Mix sugars in with the butters and beat until smooth. Add the egg and mix again. Add the milk and vanilla extract and mix. Finally mix in the dry ingredients.
Pour 1/3 cup of sugar into a bowl with wide opening. Spoon out tablespoon sized amount of cookie dough and drop the cookie dough in the sugar. Lightly cover the dough with sugar. Place on pan and used fork to make cross-cross pattern. Space out cookies because they will expand a bit. Bake for 10 to 12 minutes. If the cookies look under-baked, don't worry they are fine. Let them cool for 1 minute then transfer to cooling rack or unused baking sheet (which is what I used since I don't have a cooling rack)
Mix the powdered sugar, cocoa powder, and milk in small bowl. Transfer to piping bag or plastic bag and cut hole. Pipe out in a zig-zag pattern over cookies. Let the chocolate harden for about 2 hours.
This recipe was adapted from Magnolia Bakery