I meant to share this recipe before the holidays but I just didn’t get around to it. What can I say? This year has been different, to say the least.
Like a lot of people, the start of a new year encourages me to reflect on the year behind me and, without much thought, automatically start thinking of goals and intentions for the upcoming year. This year is a bit different.
Two thousand and twenty. So many of us waved 2019 goodbye and welcomed 2020 with wide and open arms. The hope, the expectation, the new opportunities ahead. Unfortunately, 2020 wasn’t quite what many of us hoped it would be. This last year brought so much pain, loss, isolation, and heartbreak for many and all I can do is feel grateful that both my loved ones and I have for the most part been spared.
Our day-to-day lives have changed in ways I never quite imagined. Some good and some not so good. But if I’ve learned one thing from this long and unique year is to let go of my expectations. This year has forced me to live life at a different pace and let go of overpacked schedules. This year has taught me the importance of rest. This year has taught me that doing nothing is exactly what I need to be doing sometimes.
As I reflect on what 2020 was and look ahead at the upcoming new year, I keep thinking of a question posed by Jocelyn K Glei in her Hurry Slowly podcast – “who are you without the doing?” This last year forced me to surrender my sometimes unhealthy relationship with “productivity” and the value of moving at a slower pace. I’m not sure what the proper farewell to 2020 is but I know that I’ll be heading into the new year with less expectations and with just the intention of being in the moment.
To round this out, these cookies are my favorite to bring to cookie swap parties (remember those?). The ingredients are quite simple but they look a lot more fancy than that. Wishing you and your families a safe and healthy 2021!
Ingredients
- 1 ⅔ c all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ¼ tsp freshly grated nutmeg
- ½ c unsalted butter, at room temperature
- ½ c granulated sugar, plus more for coating
- ⅓ c packed light brown sugar
- 1 tsp pure vanilla extract
- 1 large egg
- ¾ c creamy peanut butter
- 8 oz dark chocolate chunks or chips
- 2 tbs coconut oil
- 3 tbs coarse sea salt
- ⅓ c roasted peanuts, coarsely chopped
Method
- In a bowl, whisk together the flour, baking soda, salt, and nutmeg and set aside.
- Using a stand mixer or a handheld mixer, cream together the butter and sugars on medium speed until light and fluffy (about 3 minutes). Stop the mixer and scrape down the sides of the bowl. Add the vanilla extract and egg and beat on medium speed until combined (about 2 minutes). Add the peanut butter and beat until just combined.
- Add the dry ingredients all at once and beat on low speed until just combined. Remove the bowl from the mixer and finish mixing with a spatula.
- Place the cookie dough in a plastic bag and refrigerate for 30 minutes.
- Preheat the oven to 350°F while the cookie dough chills. Line two baking sheets with parchment paper and set aside.
- Once the cookie dough has chilled, remove from the refrigerator. Gently roll the dough into balls (about tablespoon-sized) and coat in sugar. Place the sugar-coated balls on the prepared baking sheet and use a fork to mark the cookies with a cross-hatch pattern. Place cookies on the sheet about 1-inch apart.
- Place the baking sheets in the oven and bake for 10-12 minutes, until golden brown. Allow the baked cookies to cool for 5 minutes and then place on a wire rack to cool completely.
- Melt the chocolate and coconut oil in the microwave. Microwave 20-30 seconds at a time (to avoid burning), stir until completely smooth and combined. Place in a small but deep bowl for dipping.
- Place the salt and chopped peanuts in separate bowls near your dipping area. Dip the cookies halfway into the melted chocolate and place on a parchment lined tray. Sprinkle with chopped nuts and a bit of sea salt. Place in the refrigerator to harden the chocolate.
– Corinna