BAKING peanut butter & pecan cookies
Things got a bit crazy this weekend.
Do you ever have those moments where life is feeling really good and then you get really really hyper? Well that happened on Saturday.
It all started with homemade peanut butter and antique dishes…
Ya see, I want to make peanut butter & banana smoothies in the morning. But the peanut butter in Argentina is a disaster. So I bought a big bag of roasted peanuts and made some myself. At first I was a bit discouraged since my first homemade peanut butter was a failure. But I stayed focus and my new fancy food processor (and loads of patience) got the job done. Mission accomplished.
It’s good peanut butter. Very natural and thick. Just peanuts. She made a great toasted sandwich with butter and fresh blueberry chipotle jam while I was in front of the computer reading Joy the Baker.
Feeling 12 all over again with my pb&j I typed in peanut butter cookie and a well stocked index popped up.
Turns out Joy also has a sister named Lauren. Like me!! And she made peanut butter cookie sandwiches on Joy’s blog!
So then I got into cookie mode. A first for me. I’ve baked some cheesecakes and cupcakes in my time but never cookies. Word!
Butter, sugar, flour were purchased (and a banana for peanut butter dipping) and before you know it the hand blender was out and I was creaming like a mad woman.
Light bulb moment! Back up stash of pecans in the freezer. Within 5 minutes they were roasted and chopped. Oh and a piece of dark chocolate too! Why not? I was riding the Joy wave.
First batch in the oven. Then second and third.
While the cookies baked and Joy’s page stayed open on the counter I couldn’t help but want to smash something in between the cookies just like Lauren did. But my peanut butter was too thick for this.
Leftover chocolate mousse from Beer Night was in the fridge!
Danger. DANGER, Liza.
Things got a bit blurry after this. New camera + new cake plate + cookie smashing. It was a sugar overload. Hyper times turned into I need to lay on the couch times. We’ve all been there, right?
I don’t want to do it again. Not true! I do. But I need more people around. 2 people plus 30 cookies is not safe.
Recipe follows, inspired by Joy the Baker and her lovely sister, Lauren. Gracias, Joy!
Peanut Butter & Pecan Cookies ::
1/2 cup unsalted butter, at room temperature
3/4 cup peanut butter
1/2 cup sugar
1/2 cup black sugar
1 cup pecans, roasted and chopped
1 1/2 cups flour
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
Preheat oven to 375°F and grease baking sheets.
Using a hand blender mix together the butter and peanut butter til well incorporated.
Add sugars and beat til light and fluffy, about 2 minutes.
Add egg and continue beating on medium for another minute.
Sift together the dry ingredients and add to wet mixture. Mix on low til just combined, fold in pecans with wooden spoon (*and possibly chocolate chunks/chips), wrap and set in fridge for 30 minutes.
My mixture seemed a bit dry but once I started rolling the cookies the texture changed instantly.
Make golf ball size dough balls and place on cookie sheet spreading them out by an inch. Using a fork or spoon lightly press on the cookie to flatten. It the sides start to crack pick it up and mold it back with your hands.
Bake for 6-10 minutes til lightly golden brown. Serve warm or store in air right contained for a few days.