I was feeling smug last week about how I don’t crave Halloween candy. Of course, that was until I actually bought Halloween candy. I got my childhood favorite, Reese’s peanut butter cups, because I hadn’t had them in years and was curious about whether they’re as good as I remember. I ate about two-thirds of one, just enough to determine that yup, still good, and then employed my favorite technique for not overindulging – giving the rest of my food to Dave as quickly as possible before I change my mind.
Unfortunately, we only got about ten trick-or-treaters. That leaves me with 17 Reese’s peanut butter cups. I’m doing okay. I haven’t caved. Peanut butter cups are good, but they aren’t cookie dough. I can resist, but I’m certainly not complaining that this week’s Tuesday with Dorie recipe involves chocolate and peanut butter.
It was the best of both worlds – chocolate and peanut butter combined in cookie dough. That was where the self-control got difficult. However, once the cookies were (over-)baked, I was back to eyeing my bowl of candy.
Nicole has the recipe posted because she chose these for TWD. I baked mine for the low end of the range Dorie recommends, and they ended up dry and crisp. So check yours early! I suspect that if I hadn’t overbaked them, these would have lived up to their potential and given those peanut butter cups a run for their money.
(About that gaping hole in the middle of the pan: Dorie says to check the doneness of the blondies by inserting a knife into the center, but my top was too crisp for that – perhaps a sign that they were already overbaked – so I dug a little hole out instead. And ate it.)
One year ago: Cherry Fudge Brownie Torte
Two years ago: Rugelach (one of my favorite recipes from the book)
