Well, the blizzard ended up being a bust in New York, but I still enjoyed cozying up in my apartment, cooking and watching movies. Kramer and I had olive oil roasted beets with ricotta, mint and sea salt alongside roasted chicken slathered in garlic butter, plus we killed a bottle of wine, all while snuggled up in blankets and refusing to move from the couch. It was a pretty good night! On Tuesday, we waited to hear whether or not the subways would be running, and they were, but it was on and off for the L train, as per usual, so instead of spending hours waiting and commuting, we worked from home. I, of course, found some time in between answering emails to bake a cake, because why not? I’m home, may as well! Around 5, we decided to finally get out of the house and meet up with some friends for a quick drink before heading home. Of course, just because the blizzard didn’t really happen doesn’t mean there isn’t still a ton of snow on the ground – snow that is quickly becoming piles of ice and mounds of slush. If you don’t have waterproof boots and live in the city right now, I pity you. Kramer also woke up with an absolutely awful cold this morning. I’m praying that it doesn’t hit me next, but better now than in a few weeks when we’re headed to Tokyo and Taipei! He told me to take some zinc this morning, but I feel like instead of fighting it off like I usually do, I’d rather have the sickness just take hold now instead of coming back at full speed right before our vacation. Sometimes you just have to fall on that grenade.
My new cookie jar – how appropriate.
I mentioned a few posts ago that Kramer and I went to Vermont with some friends over MLK weekend. It was incredibly fun! I’d never been skiing or anything like that before…and I still haven’t, technically, because I refused to ski or snowboard, but Kramer did enough for the both of us. Instead, my friend Amanda and I decided to blow out of the lodge and head into Wilmington, where we wandered around antique stores, book stores, and, most importantly, fudge stores. Taffy, fudge, books and old cookie jars in hand, we found a taxi to take us the rest of the way home. We were giddy with how we were able to pull off not having to fall on our asses all day on the mountain (although, I guess, if you’re into that sort of thing, it can be fun). The rest of the gang got back from a long day outdoors later on, so I heated up some cider and poured a healthy amount of bourbon into each cup. After dinner, we called it an early-ish night so that the masochists would be able to wake up early and hit the slopes. Kramer opted to stay with the smart people this time (i.e. Amanda and me), mostly because he was so sore he couldn’t move. We slept in, watched TV, and enjoyed the cabin’s in-house sauna (fancy). The evening was filled with spaghetti, card games, and a snowball fight, so I’d say the trip overall was a great success. I don’t know if I’d ever snowboard or ski, but I’d definitely go on another winter cabin trip.
Apparently it’s almost time for the Superbowl, but seeing as how I am not athletically inclined (see my refusal to snowboard or ski, above), I never really think about sports or football food or whatever until the event is upon us. I mostly enjoy watching the Superbowl because I get to eat chips and drink beer and be obnoxious about not understanding the rules. It’s pretty fun. I figure, though, that these peanut butter cookies would be an excellent game day treat. I made them years and years ago, back in 2008, what we’d call “ancient times”, and they’re as good now as they were then. Let me explain: these cookies are based on the one million dollar Pillsbury cookie contest that’s held every year. They are a ball of peanut butter stuffed inside peanut butter cookies, then rolled in chopped peanuts, cinnamon and sugar. They are insanely good. The creamy filling is such a surprise when you bite in that you’ll go back for at least one more. Sure, the process is a little labor intensive, but I swear to god that they’re worth making, especially for any peanut butter lover (see: lubber) in your life.
The cabin in Vermont – it was meant to be because Fast and Furious was on.
Maxin’ and relaxin’.
Make your dough, filling and coating and get your assembly line started.
I pre-rolled out my filling balls to make things easier.
True, these cookies are slightly labor intensive, but they’re worth it!
Bake, then allow to cool before removing from your cookie sheets.
- 1 cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ½ cup firmly packed brown sugar
- ¼ cup granulated sugar
- ¼ cup unsalted butter, room temperature
- 1 large egg, room temperature
- ⅓ cup peanut butter
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
- ⅔ cup peanut butter
- 1 tablespoon honey
- 1 cup finely chopped salted peanuts
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- First, make your cookie dough. In a medium sized bowl, whisk together your flour, baking soda, salt and cinnamon. Set aside. In the bowl of your mixer, beat together the sugars and butter until creamed and fluffy, about 3 minutes, then add in the egg and beat until well combined, scraping down the sides of the bowl as needed. Add in the peanut butter, honey and vanilla and beat until well combined. Gradually add in the flour mixture, mixing until just moistened and scraping down the sides of the bowl as needed. Cover the dough with a wet paper towel or plastic wrap and refrigerate while you make the filling and the coating. It's best to refrigerate the dough for at least 15-30 minutes, but if you don't have the time, it's fine.
- To make the filling, beat together the powdered sugar, peanut butter and honey until smooth. Set aside. To make the coating, mix together the chopped peanuts, sugar and cinnamon in a small bowl and set aside.
- When you're ready to make your cookies, preheat your oven to 375 degrees F. Line two baking sheets with parchment paper, or grease them well with butter. Roll out about 16 1-teaspoon sized balls of your filling mixture and place them on a plate, then one at a time, place one filling ball in the palm of your hand. Scoop out 1-2 tablespoon sized balls of cookie dough and quickly stuff the filling ball inside, pinching the cookie dough together to envelop the filling, then roll the dough in your peanut/cinnamon/sugar mixture. Place the cookies on your baking sheet, flatten slightly with your palm, and continue until you have about 8 cookies per sheet (you want them spaced out about 2 inches apart).
- Bake for 10-12 minutes, until lightly golden around the edges. Allow the cookies to cool before removing from the baking sheets. Continue until you've used up all of your cookie dough and filling. These will keep well, covered and at room temperature, for up to 1 week, or frozen for up to 3 months.