So let's talk Bachelorette. First things first, Emily. I'm finally seeing some personality out of the girl! And it only took some guy calling her daughter "baggage" for it to come out. Whatevs, hope the personality stays because I'm kinda digging it.
Also, didn't she just look like British Barbie? (sigh) The heels, the tights, the coats. I just die.
Second, let's talk men. The frat pack is slowly dissolving as the winners rise to the top and the losers...well, "get the f#*$ out." Winners first. I think I might be in love with Shawn. He's perfection. A gift from God. However, I am also beginning to love Jef. He seems to bring out some personality in our perfect, little heroine. Although, I'd love to hold him down and cut his hair...and then put him in some manly clothes...and then add an "f" to his name. But, Emily seems to like him as is. Finally, I still like Ari but I can NOT watch him kiss Emily any more. It's like big, wet sloppy dog kisses. Just...yuck.
Okay, the losers. There are lots of 'em. Most obviously, Kalon. What a douche. That is all. Second, Ryan. Gah, this guy just skeeves me out. He's that frat guy who could be counted on to hit on every girl in sight and then drink a ridiculous amount and do something stupid...like pierce his own nipple or something. Get him outta there!
So that's my brief commentary on The Bachelorette. And I promise this does have something to do with my recipe. I made these cookies for our Bachelorette-viewing party and the girls dominated them. A dozen cookies gone in no time flat. Something about trashy reality TV just makes junk food seem appropriate. One warning: these are some serious cookies. They are huge and packed with chocolate chips, peanut butter chips, and Reese's Pieces. Need I say more?
Tomorrow, I'm going to have something completely different for you. About as far as you can get from butter and sugar and carb-y goodness so prepare yourselves!
Colossal Reese’s Pieces Chocolate Chip Cookies
Ingredients:
3¾ cups all-purpose flour
1½ teaspoons baking soda
¾ teaspoon salt
½ cup unsalted butter, at room temperature
½ cup creamy peanut butter
1 cup light brown sugar
¾ cup granulated sugar
2 eggs
4 teaspoons vanilla extract
1½ cups semisweet chocolate chips
1 cup peanut butter chips
1 cup Reese’s Pieces
Fleur de sel, for sprinkling (optional, but awesome!)
3¾ cups all-purpose flour
1½ teaspoons baking soda
¾ teaspoon salt
½ cup unsalted butter, at room temperature
½ cup creamy peanut butter
1 cup light brown sugar
¾ cup granulated sugar
2 eggs
4 teaspoons vanilla extract
1½ cups semisweet chocolate chips
1 cup peanut butter chips
1 cup Reese’s Pieces
Fleur de sel, for sprinkling (optional, but awesome!)
Directions:
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
3. With an electric mixer on medium speed, cream together the butter, peanut butter, and both sugars until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, add the eggs and vanilla extract, and beat until combined. Reduce the mixer speed to low and gradually add the flour, mixing until it has almost all been incorporated. Add the chocolate chips, peanut butter chips, and Reese’s Pieces, and mix briefly (about 20 seconds) to ensure they are evenly distributed.
4. Roll a ¼ cup of dough into a ball and place on one of the baking sheets. Repeat with the rest of the dough – you should end up with about 18 cookies. With your fingers, press down on the balls of dough to flatten into disks, about ½-inch thick. Sprinkle with a pinch of Fleur de Sel. Bake the cookies for 12 to 15 minutes, just until the edges of the cookies are beginning to turn a light brown. Cool the cookies on the baking sheets. Store in an airtight container at room temperature for up to 5 days.
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
3. With an electric mixer on medium speed, cream together the butter, peanut butter, and both sugars until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, add the eggs and vanilla extract, and beat until combined. Reduce the mixer speed to low and gradually add the flour, mixing until it has almost all been incorporated. Add the chocolate chips, peanut butter chips, and Reese’s Pieces, and mix briefly (about 20 seconds) to ensure they are evenly distributed.
4. Roll a ¼ cup of dough into a ball and place on one of the baking sheets. Repeat with the rest of the dough – you should end up with about 18 cookies. With your fingers, press down on the balls of dough to flatten into disks, about ½-inch thick. Sprinkle with a pinch of Fleur de Sel. Bake the cookies for 12 to 15 minutes, just until the edges of the cookies are beginning to turn a light brown. Cool the cookies on the baking sheets. Store in an airtight container at room temperature for up to 5 days.
Yield: 18-24 cookies
Source: Brown Eyed Baker
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