The Fighting 44s

My first 44s blog entry and I’m utterly unprepared, but then again, I was a girl scout, which could explain my proclivity for cookies, but not for my preparedness. I believe it was the Boy Scouts of America who have that “Always be prepared” motto, but I think the Girl Scouts of America’s motto was “Bring extra toilet paper on camping trips” or something like that.

Anyway, these are chocolate chocolate chip cookies with a peanutbutter filling that I somehow managed to somewhat match the taste of a Reeses’ peanutbutter cup filling.

They’re brown on the outside, and yellow on the inside, which takes into account, two of the three colors of our people. But, if you want to acknowledge us pigmentally challenged freckled members of our community, you can go ahead and eliminate the cocoa powder and you’d end up with a pale cookie with brown spots, and a yellow inside.

Recipe’ll be up in a week or so, in the meantime, go eat some Reeses’ peanutbutter cups to console yourself and don’t forget to participate in our new forum.

Ok so this is how you make them:

For the cookie part:
1 stick of butter room temperature (4 oz)
1/2 cup of shortening (3.25 oz)
1 cup of white sugar (7 oz)
1/2 cup of brown sugar (4 oz)
2 large eggs
1 tsp salt
1 tsp vanilla extract
2 cups all purpose flour (10 oz)
1/2 cup of dutch processed cocoa powder (1 1/2 oz)
1/2 tsp baking powder
1/2 tsp baking soda
1 cup of chocolate chips

For the filling:
1 cup of peanutbutter (I prefer all-natural but you can substitute regular creamy PB) (9 1/2 oz)
1/2 cup of brown sugar (4 oz)

1. This can all be done by hand or by mixer. Cream butter and shortening together. Gradually add sugars and salt, mix to combine. Add eggs and vanilla.

2. Gradually add cocoa powder, flour, baking soda and powder and mix until combined. At the last minute add the chocolate chips.

3. Combine peanutbutter and brown sugar. Mix until homogenous.

4. Refrigerate cookie dough and peanutbutter filling for at least 1 hour or until firm.

5. Set oven to 350 F and prepare cookie sheets with parchment paper. If not you can use foil, but foil is more annoying to bake with. Portion cookie dough out into as many 1 Tb balls as possible.

6. Flatten out balls and place 1 tsp of peanutbutter filling in the centers. Gather up the sides to cover peanutbutter. Form them into cookie shapes and place at least 2 inches apart on the baking sheet.

7. Bake for 13-15 minutes. They will be soft when you remove them from the oven, but if you give them a couple of minutes they should firm up as they cool off. Once they’re cooled off, they can be stored at room temperature in an air tight container for at least a week. Makes about 3 dozen.

This entry was posted on Sunday, February 25th, 2007 at 12:40 pm and is filed under Food & Wine, Opinion. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Leave a Comment »

Share