I know what you’re thinking.
“Who doesn’t love chocolate??”
Crazy people, that’s who. But even crazy people need cookies.
My husband is one of those
crazy people who prefers peanut butter to chocolate, so his favorite desserts are those that rely heavily on PB. It makes it tricky around our house because I don’t believe something counts as a dessert if it doesn’t include chocolate, and as the chief baker, most desserts originate with me. Every now and then, though, I feel benevolent and roll out a baked good that is bursting with peanut buttery goodness. With that in mind, I’d like you meet: Chick-O-Stick PB Cookies!
Are you familiar with Chick-O-Sticks? According to the package, they are “Crunchy Peanut Butter and Toasted Coconut Candy,” though I think they basically taste like the inside of a Butterfinger. Anyway, Taller Half loves these. As in, “eats them by the dozens.” He can’t be trusted alone with any quantity of Chick-O-Sticks because he is compelled to eat them until they are gone. I expect him to end up on Intervention some day. Anyway, I decided to be an Awesome Wife and combine two of his favorite things into one cookie. His dentist is totally going to hate me.
Chick-O-Stick PB Cookies
makes about 4 1/2 dozen
3/4 c. butter
1 c. smooth peanut butter
3/4 c. granulated sugar
3/4 c. firmly packed dark brown sugar
2 large eggs
1 1/2 t. vanilla
2 1/2 c. plus 2 T. all-purpose flour
1 t. baking soda
3/4 t. salt
2 1/2 c. coarsely chopped Chick-O-Sticks
Preheat oven to 350°. Beat butter, peanut butter, and sugars together until creamy. Beat in eggs one at a time, then beat in vanilla. Combine dry ingredients, and gradually mix into wet ingredients. Stir in Chick-O-Sticks (the mixture will get pretty thick at this point, so I switch to a wooden spoon). Drop by tablespoonfuls (a tablespoon cookie scoop is perfect here) onto parchment-lined baking sheets. Flatten slightly and bake 12 – 15 minutes. Remove to wire rack to cool. Remember these are filled with molten candy and don’t jam one into your mouth immediately.
Because this makes so many, I generally freeze most of the dough after portioning/flattening, and then bake as needed from frozen. It only takes 2 or 3 more minutes from frozen, and it’s pretty awesome having fresh cookies whenever the mood strikes!
You’re welcome, Taller Half. Now go fold the laundry.