Peanut Butter Cookies

My coworkers keep giving me a hard time because I never bring in baked goods.  Sorry that I’m usually spending my cooking time for dinner to feed MYSELF and not you people, but alas, I decided tomorrow was as good a day as any for peanut butter cookies.

Peanut Butter Cookies

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/2 cup unsalted butter, room temp
  • 1/2 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1/2 tsp vanilla extract
  • 1 large egg
  • 1/2 cup plus 2 tbsp peanut butter (chunky or smooth will work)

Preheat your oven to 350 deg F.  Line your cookie sheets with a Silpat or parchment paper.

Sift together the flour, baking soda and salt.

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Set aside.

In the bowl of a stand mixer with the paddle attachment, combine butter, granulated sugar, brown sugar and vanilla.

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Beat on high until light and fluffy, about 4 minutes.  Scrape down the sides of the bowl with a rubber spatula, add the egg and continue to beat on medium speed until incorporated.

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Add the peanut butter and mix on medium/low speed until combined.  Add the dry ingredients and mix until combined.

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Mushroom Bourguignon

Okay I’ve got a thing for bourguignon.  Who wouldn’t, though?  I know I’ve already done beef bourguignon on here but I can’t get enough!  Pseudo-veggie friendly this time with mushrooms instead of beef, but there’s still beef stock in there.  Feel free to substitute vegetable stock but oh man you’re going to lose some flavor.

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Mushroom Bourguignon (yields 4-ish servings)

  • 2 tbsp olive oil
  • 2 tbsp butter, softened
  • 2 lb portobello mushrooms, cut into pieces
  • 1 cup pearl onions, peeled (ps PEELING PEARL ONIONS IS A PAIN, especially without fingernails)
  • 1 carrot, diced
  • 1 yellow onion, diced
  • 1/2 tsp thyme (1 tsp if fresh, I used dry womp womp)
  • kosher salt
  • fresh ground black pepper
  • 2 garlic cloves, minced
  • 1 cup red wine (plus more for drinking obvi)
  • 2 tbsp tomato paste
  • 2 cups beef stock
  • 1 1/2 tbsp all-purpose flour
  • egg noodles, for serving
  • sour cream, for serving
  • chopped chives for garnish

Put a pot of water on for the egg noodles and prepare per the package.

Heat 1 tbsp of the olive oil and a tbsp of the butter over high heat in a Dutch oven.

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Let the butter melt but DO NOT LET IT BROWN OR BURN.  I can’t emphasize how much the nuttiness of browned butter is not welcome when not wanted.  And burned butter is like burnt popcorn and no one likes that.

Dump the mushrooms and pearl onions into the hot pan.  It’ll sizzle like hell.

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Stir occasionally for 3-4 minutes, or until the mushrooms start to brown but don’t release any liquid into the pan.  Remove and set aside.

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