It was a Tuesday morning, and Tuesday mornings at culinary school are a bit of a lazy bore. Four straight hours of theory class.
Four. Hours. Straight.
I LOSE my mind.
I’m pretty sure no one learns anything. So I spend my time scrolling through Pinterest, using the Foodgawker app, doing lots of Facebook and Instagram stalking, checking emails… whatever I can do on my iPhone to keep myself occupied, I do it.
Sweet, salty, crunchy, chunky cookies. I was thinking pretzels, salt, chocolate, peanut butter, fudginess, potato chips. Oh, man. I wanted to bake them all into one big, yummy, SOMETHING.
And this is what I came up with. A fudgy chocolate and peanut butter combination, with salty Ritz cracker chunks and sweet chocolate chips. Just bake these, okay? Please, for yourself, you just have to.
For the peanut butter chunks
1/2 cup peanut butter (140g, 5 oz)
30g unsalted butter (1 oz)
2 tbsp brown sugar
1/2 cup + 2 tbsp icing sugar, sifted
Combine the peanut butter, unsalted butter and brown sugar in a small saucepan. Stir until bubbles begin to appear. Remove from the heat.
Add the icing sugar a couple of tablespoons at a time, stirring well between each addition.
Drop tiny bits of the peanut butter filling onto a tray lined with baking paper. Put in the freezer while you make the cookies.
For the cookies
110g unsalted butter, softened (1 cup)
1/2 cup brown sugar, packed
1/4 cup + 2 tbsp white sugar
1 1/4 cup + 2 tbsp plain flour
1/4 cup + 2 tbsp cocoa
14 Ritz crackers (or pretzels)
1 tsp salt
1/2 tsp baking soda
3/4 cup chocolate chips
Homemade peanut butter cup filling chunks
Preheat the oven to 180 C (350 F) and line a couple of trays with baking paper.
Crush the Ritz crackers into small chunks with a rolling pin or mortar and pestle.
Using an electric mixer, beat the butter and both sugars until well combined and visibly lighter. Add the egg and beat until incorporated.
Mix in the flour, cocoa, Ritz crackers, baking soda and salt. Then gently fold in the chocolate chips and peanut butter chunks.
Scoop tablespoons of dough onto lined trays and bake for 10 minutes. Makes 22 cookies. Recipe can easily be doubled.