Sunday, December 9, 2007

Happy Accidents

These cookies are entirely a misunderstanding. My dear friend Amelia, who is, sadly, at current, trapped in a small town in Texas without internets, texted me a few weeks ago to tell me that she and her daughter had been baking up a storm. "I made chocolate chookies with peanut butter chips and Andes mints!" she said. I texted her back, "You're a genius! Mint and peanut butter together!" Well, Amelia hadn't put both in the same cookies — she'd made two batches, one with peanut butter chips and one with Andes. But, upon testing a bite of each together, she texted me with, "Wow, this is genius, salty and also fresh. Great combo."

Well, I think that's how the texts went. My cell-phone automatically deletes things after a while. But I have a pretty good memory.

So, today, I rustled through my baking cupboard and pulled out the ingredients necessary for this happy accident. Said ingredients are as follows:

2 C flour
3/4 C white sugar
3/4 C packed brown sugar
1/2 C cocoa powder
1 C peanut butter chips
1 C mini chocolate chips
1 package chopped Andes mints
1 tsp baking soda
1 tsp vanilla
2 large eggs
1 C (2 sticks) unsalted butter

Preheat oven to 350 degrees F (175 degrees C). Mix dry ingredients in a medium bowl and set aside. With an electric mixer cream the butter (softened) and the two sugars. Blend in eggs and vanilla. Slowy add dry ingredients and mix well. Drop by teaspoon-fulls onto ungreased cookie sheet. Bake 9-12 minutes.

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