Lyncoln's Peanut Butter Cookies
Hey.
Okay, I know once upon a time I promised I would try to blog at least once a month. Ha. I failed. But honestly, I understand that y’all would rather be reading The Fracturing right now over my random mumblings and grumblings. I get it.
But while I’m here, what am I up to lately?
The answer is editing. Still. Always. Every day. Well, six days a week. I was at a point where I thought we were getting “there”. And then in April I started another huge edit, one in which I edit the book in its entirety. It takes 3-4 hours a day for me to do this, outside of my momming hours. And while I started on that, I came across some things that just weren’t good enough. You deserve for this book to be the best dang second book you’ve ever read. SOOOO. I am going back through again, this time attacking. Trying to provide more imagery. Trying to be CONSISTENT. It is completely exhausting, but come August, it will allllll be worth it. The standards I hold myself to are high because I know my readers are on that level. I have much respect for y’all.
So while I’ve been editing my life away, which is when the doubts typically try to crush me, sometimes I just need a little pick-me-up. For me that is usually in the form of something sugary. Y’all read my book, you know the sugar addiction is real. I love baking. I love reading. Preferably, I like reading while munching on some freshly baked goodies. I try to tell myself that reading calories don’t count because my eyes are exercising while I read. Sounds good, right?
ANYWAY. I have decided to share with all of you a recipe from the books! That’s right, Lyncoln’s favorite cookie recipe. I had just made my first batch of these back when I was trying to decide what the characters' favorite foods were.
And to be honest, I’m kind of a peanut butter cookie snob. They can’t be too brown on the bottom. They can’t be too doughy. And the fork imprints never stay no matter how perfect you do it. This bothers me. But THIS peanut butter cookie recipe is revolutionary. It has made its way into my top five cookie recipes. I originally found the recipe on pinterest and then tweaked it because I’m just extra like that.
SO! Here we go. This is a double batch by the way. Do yourself a favor and make the double batch. Throw half in the freezer for the next time company comes. Or you can grab a couple out of the freezer at a time and pop them in the microwave for about 15 seconds and BAM! Peanut butter heaven. Just don’t do that every day for four months straight or you will gain ten pounds. Not speaking from personal experience or anything…yeah, no. That definitely happened. My cookie making last fall was off the chain! (Isn’t that what the kids say these days?) BUT LOOK AT THESE COOKIES…Can you blame me?
Yum, huh?!
Oh! The original recipe from pinterest called for a bag of mini Reese’s cups, halved. I opted for nutty peanut butter instead. I am a weird person with textures and my food. A huge chunk of candy within my cookie just felt…too much?! I’ll link the original recipe below if you prefer that one. You do you!
So. Make yourself some cookies. I hope you think of your favorite Lyncoln scene while you eat one of these bad-boys. (See what I did there?) ENJOY! I hope to be back next month. Part of my to-do list in May is getting with my cover designer for Fracturing's cover. And if you don’t follow my author Facebook page, you might want to. I’ve been sharing some snippets for ya. The push for August is on. So have a cookie while you patiently wait, my dear readers!
Lyncoln’s Peanut Butter Cookies
1 ½ cups butter, softened
1 cup nutty peanut butter
1 cup sugar
1 cup brown sugar
4 eggs
2 tablespoons honey
2 teaspoons vanilla
2 teaspoons baking soda
1 teaspoon salt
4 ½ cups flour
1 box (3.4 ounce) of vanilla pudding
1 ½ cups of mini-chocolate chips
1 ½ cups of mini-Reese’s Pieces
1. Preheat the oven to 350 and get out a big ‘ol mixing bowl. Get some jams goin’.
2. Add the butter, sugar, brown sugar, and peanut butter. Give that a good stir.
3. Add the eggs, honey, and vanilla and do some more mixing.
4. Add the baking soda and salt and give that a little mix before the flour.
5. Gradually add the flour and the pudding mix while stirring.
6. Add the chocolatey goodness and Reese’s Pieces.
7. Scoop like a regular cookie. No fork smashing up in here!
8. Cook for 8-10 minutes. ( I use parchment paper on my cookie sheets.)
9. Put on some sweatpants, so you don’t feel bad if your pants get tight, and enjoy!
Side notes: -The pudding mix. Sounds weird, but this is the second cookie recipe of mine (that gets made frequently) that calls for it. Don’t be scared, just do it! I use just one box for the double batch. -The mini chocolate chips make all the difference. They are about the same size as the nuts so it’s all proportional for my OCD brain. Better proportioned annnnd better texture. It’s a win, win.
-These tend to disappear. I believe the elusive husbands are to blame. It's some sort of peanut butter sorcery. :)
Original Recipe Link:
https://insidebrucrewlife.com/2012/08/reeses-peanut-butter-pudding-cookies/
