I’ve seen and heard a lot about Cookie Exchanges, since I’ve been following blogs from across the pond. I think it’s a brilliant tradition and one we would do well to adopt as our own. Beverly happens to be hosting a Virtual Christmas Cookie Exchange today, so I had to join her. Well it would be rude not to!
I’m cheating just a little bit, because I shared this recipe back in May, after a few requests from friends. I’ve converted it into US measurements for this blog post, but you can find the original version here.
Peanut Butter Cookies
For a dozen large cookies you will need:
1 stick of butter
1 cup of soft brown sugar (firmly packed)
1/2 teaspoon vanilla extract
2/3 cup peanut butter
1 1/2 cups all purpose flour (not sifted)
1 teaspoon baking soda
1/2 cup chopped bitter sweet chocolate
Mmm…well that was a lot trickier than I thought. I started by using an online conversion site, but it was very complicated and the amounts seemed a bit off. It then occurred to me that the easiest way to do it, would be to weigh the actual ingredients out into my own set of cups.
The method is in the original post linked to above.
If you need more yummy cookie recipes to add to your repertoire, then head on over to Beverly’s place, where you’ll find plenty to make your mouth water.
ETA: It would seem that even our teaspoons are not the same, from one side of the ocean to the other. I think in the US they may be bigger than here in the UK, but I’m reading conflicting advice. If anyone knows the answer to this, I’d be very grateful.