Ok, if you’ve read my previous blogs, you’ve most likely gathered that I like to experiment. So, I added a touch, a little more than an 1/8th of a cup of cocoa powder to a peanut butter cookie recipe. Yuck, after having to add an additional 3/4 of a cup of water, the dough was still too stiff for the mixer. Plus the cookies were turned into bland muffins. Neither the chocolate nor the peanut butter were apparent; one seemed to mute the other.
My advice to myself is next time I’ll add chocolate chips to the recipe so that I don’t screw up the moisture ratio.
But what I was really after was the cookie that’s like the Reeses Peanut Butter Cup. Is that so difficult?