So I have noticed that everyone has something they miss in this strange new wold. Many people miss sports. Some miss bars. Personally, I can live without just about any of it except for libraries. E-books have been my saving grace, but there are some books missing in the Hannah Swensen series and I had to break down and order them. One of the books that was missing was book #2. I ordered it on Ebay, but I simply couldn’t wait and I started in on book #3 before #2 could even get here!
Blueberry Muffin Murder was a fun mystery and there were only a couple of things I didn’t get from missing book #2, which I am currently reading. I really wanted to try the unusual Blueberry Muffin recipe (They’re actually blue!) but I decided to try the Peanut Butter Melts instead because I am obsessed with peanut butter.
As I was beginning the dough, I could definitely see why they were called Peanut Butter “Melts.” The texture was different than any other dough I had made. I could tell they would be melt in your mouth delicious and I decided to kick it up a notch. The recipe says you can add an additional 1/2 cup of sugar or roll them in sugar before baking, so I decided to do both for good measure! I also made that extra 1/2 cup sugar brown sugar instead of white since brown sugar adds a moistness that I love.
I was also surprised that this recipe called for molasses. That isn’t an ingredient that you hear much about anymore so I was really curious to see how this recipe would turn out since I don’t think I have ever used molasses before. Of course, I had to try the dough and it was definitely peanut butter but it had a warm, spicy quality to it that was not the norm. I knew I was going to like these even when they were baked.
Okay so I will also say these cookies surprised me. My mom has a peanut butter cookie recipe where you do this whole three photo process pictured above, and when the cookies come out, they are still thick little pucks and you can see the cross hatch marks. This was not the case here.
With my expectation that these would be dense cookies, I started out with 8 to a sheet. They spread out SO MUCH! I got smart pretty quick and only did 6 to a sheet and it worked much better. Give these guys plenty of space.
So here’s the final product. I wish those little pucks had a disclaimer that said “Not actual size.” I will admit that I was dissapointed when I took them out of the oven and they looked flat instead of dense, but I took a bite and I was a lot happier. They were nice and soft and the flavor was awesome! They had a great texture and they melted in your mouth. They were definitely a peanut butter cookie, but there was something more to them. I am sure someone more familiar with it might have guessed molasses, but I definitely wouldn’t have. They were a hit with my boyfriend and my family, but my grandparents REALLY loved them. So much that I made an extra half batch for them a couple days later.
I have seen a “hack” floating around on Pinterest suggesting that you bake your cookies in a muffin tin so they won’t spread out. I haven’t tried it at all yet, but I really want to try it with these. If you like a denser cookie as well, maybe you can try it first and let me know. Happy baking and happy reading my friends!
Peanut Butter Melts
NOTE: This isn’t the exact recipe from the book, the ingredients are the same but I included my personal note on what I did differently. For the exact recipe, check out the book “Blueberry Muffin Murder” by Joanne Fluke.
Ingredients:
- 1 c. melted butter (2 sticks)
- 2 c. white sugar***
- ***If you like a sweeter cookie, add 1/2 cup more of sugar or roll the dough balls in sugar before baking (I used 1/2 cup brown sugar and I also rolled them in white sugar before baking.)
- 2 tsp. vanilla
- 1/8 c. molasses (2 tablespoons)
- 1 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 c. peanut butter (either smooth or crunchy, your choice)
- 2 beaten eggs (just whip them up with a fork)
- 2 1/2 c. flour
Preheat oven to 375°F, rack in the middle position.
Microwave the butter in a microwave-safe mixing bowl to melt it. To make sure that the microwave won’t be a hazard, you can click here.
Add the sugar, vanilla, and molasses. Stir until it’s blended, then add the baking soda, baking power, and salt. Mix well.
Measure out the peanut butter. (I spray the inside of my measuring cup with Pam so it won’t stick.) Add it to the bowl and mix it in. Pour in beaten eggs and stir. Then add the flour, and mix until all ingredients are thoroughly blended.
Form dough into walnut-sized balls and arrange them on greased cookie sheet, giving them plenty of space to spread out, about 2 in. between cookies. (If the dough is too sticky to form into balls, chill it for a few minutes and try again.)
Flatten the balls with a fork in a crisscross pattern. (If the fork sticks, either spray it with Pam or dip it in flour.)
Bake at 375°F for 8 to 10 minutes (mine were perfect at 9 minutes), or until the edges are just beginning to turn golden. Cool on the cookie sheet for 2 minutes, then remove to a wire rack to finish cooling.
Store in an airtight container or large ziploc bag.
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