It's that time of the year, isn't it?
And somehow, this cookie-making-avoiding girl has been turning out cookies left and right. Between keeping the Runner Girl stocked up on baked goodies now that she is in college and random sugar cravings, I think I have turned out more cookies in the past few months than I have in years.
Now, I love me a good cookie; but I must confess I don't like making them. I am sure I have
This month's Daring Baker's challenge was to come up with two kinds of cookies - one from the wonderful selection presented to the group by Peta of Peta Eats and the second was a "freebie" - baker's choice.
In deference to the craziness of the season and my cookie-making-avoiding tendency, I opted for two recipes that were minimalistic in preparation. But... simple doesn't have to mean boring...
Peta's Chocolate & Caramel Turtle Bars were a no-brainer. Why? Chocolate, caramel and pecans, that's why... While the bars are created in three steps - the steps couldn't be easier.
And for "baker's choice", I opted for a peanut butter "brownie". This two-bowl wonder came together in less than ten minutes. These bars are sure to please the peanut butter lover in your world (raises hand...)
Peanut Butter Smoothies
Adapted from The King Arthur Flour Cookie Companion
6 Tbs unsalted butter, room temperature
1/2 cup peanut butter
1 cup granulated white sugar
1/4 cup brown sugar, firmly packed (light or dark)
2 large eggs, room temperature
1 tsp vanilla extract
1 cup unbleached all-purpose flour
1/4 tsp salt
1 tsp baking powder
1 cup white chocolate chips
Lightly grease a 9" x 9" pan or line with parchment paper. Preheat oven to 350F.
Sift together flour, baking powder and salt into a medium bowl. Stir together.
Combine the butter and peanut butter in the bowl of a stand mixer. At medium speed, beat until smooth. Add sugars and beat to combine. Scrape down sides of bowl. Beat in eggs, one at a time, scraping down sides of bowl between each addition.
At low speed, stir in flour mixture - until just combined. Stir in chips.
Pour batter into prepared pan. Bake for ~25-30 minutes. Bars will be done when edges are just starting to come away from the sides of the pan. Let bars rest in pan for ~20 minutes. If you used parchment, you may remove the bars from a pan and finish cooling on a rack. Otherwise, cool bars completely in pan before cutting.
This post participates in The Daring Bakers. Holiday season is the time for sharing and Peta of Peta Eats is sharing a dozen cookies, some classics and some of her own, from all over the world with us.