I always wonder what makes other people crave comfort.
A friend forgetting to call?
Cold weather outside?
Or maybe the aftershock of a particularly scary movie?
I’m also curious about how people answer that call.
Do you exercise?
Do you pet your doggie?
Do you go shoe shopping?
Do you spend 5.27 hours on your couch, plowing your way through three jars of crunchy peanut butter and 11 consecutive episodes of Ice Road Truckers with only a spoon and your remote control to keep you company?
Silly goose! No one actually does that! Uh, right.
Peanut butter is my go-to comfort tool of choice.
I’m sure there’s some Freudian reason -fond memories of PB & J brown bag lunches gone by or some such thing- but nothing calms me down like a spoonful of peanut butter.
And since I figure there are a lot of worse things to crave, I’m just going to go with it.
So I think you can see where this is going.
There may or may not be an Ice Road Truckers marathon in my future. I’m providing you with this recipe just in case there’s an Ice Road Truckers marathon in your future as well.
Quad Peanut Comfort Cookies: for those days when one spoonful of peanut butter just won’t do.
Quad Peanut Comfort Cookies
1 c. unsalted butter, softened
1 c. white sugar, granulated
2 large eggs
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 c. peanuts, raw
1/2 c. peanut butter (I went with crunchy peanut butter here, but smooth would work just as well.)
1/2 c. Reese’s Pieces
1/2 c. peanut butter chips
Preheat oven to 350°.
Cream butter and sugar in a large bowl until light and fluffy. Add eggs and continue to beat. Slowly mix in flour, baking powder and baking soda, scraping down the sides of the bowl and beating just until your dough comes together. Stir in the peanut butter – it’s OK if the peanut butter is sort of swirled throughout the dough and not fully incorporated. Fold in the chips, Pieces and peanuts. Pick off a small piece of dough and roll between your palms into a ball approximately 1 – 1 1/2″ in diameter. Set dough ball on a parchment-lined baking sheet and repeat for the remainder of the dough. Note that these cookies will spread while baking so you should try not to crowd your baking sheet; I fit 8 cookies on my standard half-sheet pan.
Bake cookies for 15 minutes. Finished cookies will be puffed, spread and just starting to turn golden at the edges. Remove to wire racks to cool.
YIELD: approximately 35 cookies