Today the Boy locked himself out of his vehicle and the MotH went and provided him with the spare key. It is now on him – he now has the spare. But I sent M&M cookies because I had made them this weekend and I know they are one of his favorites.
That said, I still bake like he is here most of the time which, with his life, is not the case. So I share my baking with my friends at the office, which I’ve always done and I appreciate the fact that they don’t mind to be (unwilling) guinea pigs. But I also ask friends at a restaurant that we frequent for what they would like. It makes me try different things, which makes me happy. This was new to me – peanut butter and chocolate mixed together. I would have never done this on my own. That said, I love peanut butter and like chocolate well enough, but mixing them is just – ewww for me. So I had the MotH try these bars and he was a fan.
But this past weekend we could not get to the beach to deliver them. So now I have the bars in the freezer so I can make someone kind-of-happy if we get out there any time soon. I hope so, but right now the forecast does not look good – it is supposed to be sunny this weekend. Strange as it sounds, I’d like some rainy weather so I could get to my local at the beach. I am sure you have figured out where my local is – Shaggy’s Pensacola Beach.
1 3/4 cups all-purpose flour
1 1/4 cups packed light brown sugar
1 cup creamy peanut butter
1/2 cup unsalted butter, room temperature
3 Tbs milk
1 large egg
1 Tbs vanilla
3/4 tsp salt
3/4 tsp baking soda
2 cups mini semi-sweet chocolate chips (12 oz bag)
Preheat oven to 365 degrees. Spray a 9×13-inch baking dish with nonstick cooking spray, line with a parchment paper and spray again.
Sift together flour, baking soda, and salt over a piece of waxed paper. Set aside for a mo (a moment – get used to it).
In the bowl of a stand mixer, cream together butter and sugar, add egg, vanilla, and peanut butter.
Add flour mixture into peanut butter mixture. Until just combined. Stir in mini chocolate chips.
The dough is a bit stiff and you have to press into the pan (use wet hands) to get it evenly spread. Bake for 20 – 25 minutes or until edges are lightly brown and the center does the toothpick thing correctly but it is difficult with all those chips involved. Just give it a go or two.
Source: Six Sisters Stuff
Notes: As said, I made these for a friend who particularly asked for this combination, but so far from the comments from my office they have been very well received.