Roll, Hot Knife, Bake
Peanut Butter Whirligigs? Well with a name like that, they've gotta be good! The peanut butter and the chocolate don't hurt either! Yep, there is chocolate in these cookies. Yum!
Now when I saw this recipe, I just assumed that the chocolate being used would be milk chocolate. I made the Peanut Butter cookies from the Baked New Frontiers book and they were made with milk chocolate (and were incredible). In fact, they are my favourite peanut butter cookie to date. The milk chocolate combined beautifully with the peanut butter. You can find the recipe on this blog. So yeah, a little surprised that it is dark chocolate being used in this recipe. I want to use milk chocolate instead. Nay, I will use milk chocolate. To the
Dreamy Creamy Beautiful Milk Chocolate. Scratch that. As I was cleaning/organizing my kitchen cupboards (Life of the slightly annoyed baker), I found the milk chocolate. But wait, what do we have here...Caramelia Milk chocolate....oh snap!(Yeah, I said that. I'm pretty sure all the cool young kids say that.) So technically, I am still using milk chocolate (it just has a caramel twist).
Fortunately, I have 3 hours or so to calm down as I need to let this disk of cookie dough cool off, in the fridge.
The disk of dough chilled in the fridge overnight.
|Valrhona you make good chocolate!|
I haven't even used all the chocolate, but it is already smooshing out of the rolled dough. Looks like a crime scene from Hollow Tree CSI. (Keebler Elf style.)
Easy to cut. Just need to heat up the knife. Yep, I need a hot knife. Cookies are the gateway to the harder stuff, I guess.
And now we bake for 11-13 minutes.
I think I'm going to bake someone happy with these cookies.
Chocolate and Peanut Butter? This combination might just catch on! <wink>
Head on over to Baked Sunday Mornings for the recipe and to see how everyone else liked these cookies.