While ultimately I would LOVE to turn a few batches of cookies into thousands of dollars raised for charity, I am accepting my limitations and starting small. Raising awareness or paying homage to some often forgotten causes will be my starting point.
But the real first step: improve baking skills. Yes, this is the fun part!
In the spirit of starting small (and making my way up of course), I decided to whip up a batch of the smallest and cutest little peanut butter button cookies I’ve ever stumbled across on this Internet.
Found at 17andbaking.com, this recipe promised bite size peanut buttery goodness that I just couldn’t resist.
I followed the recipe exactly as its written adding an extra 10 minutes to chill (I was multitasking as I often find myself) and made about 10 dozen button sized cookies, 1 dozen slightly bigger ones with Hershey’s kisses instead of chocolate chips, and 4 basic peanut butter cookies.
The whole process took me the better part of two hours, but the payoff was great. The little cookies were a big hit at my sister’s and my joint graduation party — Go Blue! (and now Go Gators as well for the little one!)
Peanut Butter Button Cookies: (Recipe from 17andbaking.com)
Makes about 15 dozen tiny cookies
- 3/4 cup creamy peanut butter
- 1/2 cup shortening
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 egg
- 3 tbsp milk
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- Granulated sugar for rolling
- Chocolate chips (any type) + Hershey's kisses for bigger cookies
- Preheat the oven to 350 degrees
- Beat peanut butter and shortening until well mixed, then beat in the two sugars until light
- Add the egg, milk, and vanilla and beat until fluffy
- In a separate bowl, whisk the flour, baking soda, and salt together
- Add flour mixture to peanut butter mixture gradually, blending after every addition
- Using a 1/4 teaspoon, scoop small amounts of dough and roll into 1/2 inch balls
- Roll in granulated sugar and place on ungreased baking sheets
- Bake 5-6 minutes and remove from oven (for bigger cookies, bake about 7-8 minutes)
- Immediately press a chocolate chip (or Hershey's Kiss) into the center of each cookie
- Let cookies cool a minute, then transfer to a wire rack to cool completely
- Drop heaping tablespoons of dough onto ungreased cookie sheets and press down gently with the tines of a fork
- Bake for 12-15 minutes or until golden
The cookies with chocolate chocolate chips disappeared especially fast.
Photographing these cookies was fun as well!
I also brought a plateful of cookies outside to capture some natural sunlight.
Guess what happens when you mix chocolate with Florida sunshine?
Woops! Lesson learned