pimp my brownies

we had a great turnout at our second "community builder". lots and lots of people came to pimp their doorstops, even some people from other buildings that weren't technically supposed to be there. more guys showed up than expected [possibly because the title of the event had the word "pimp" in it] so we were pleasantly surprised.

and i was in charge of bringing cookies.

so i saved a few of the peanut butter brownies i made for swing so that i could make brownie chunk peanut butter cookies! they kinda look like plain ol' chocolate chip cookies but no no...don't be fooled, my friend, they are so much more. i kinda am starting to figure out that screwy oven and was able to save them before they burnt. they were nice and chewy on the inside with a light peanut butter flavor and just a hint of soft chocolatelyness.

kira tried one and decided they were "really good. really really good." at one point, the co-curricular coordinator came in and told me that she heard someone in the hall say "man, it's too crowded in there...but they have damn good cookies!" yay :]

brownie chunk peanut butter cookies
[from baking bites]

ingredients:

1 1/3 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, slightly softened

1/2 cup brown sugar

1/2 cup white sugar

1 large egg

1 tsp vanilla extract

1/2 cup chunky peanut butter [i used creamy]

1 - 1 1/2 cup brownie chunks, in 1/4-inch pieces [i used pb brownies]

directions:

Preheat oven to 375F and line a baking sheet with parchment paper.

In a small bowl, whisk together flour, baking soda and salt.

In a large bowl, cream together butter and sugars until light and creamy. Beat in egg, followed by the vanilla and chunky peanut butter. Gradually blend in dry ingredients and beat on low speed until just combined. Stir in brownie chunks. Brownies will break up somewhat when stirred in.

Shape batter into 1-inch balls and place on prepared baking sheets. Bake for 10-12 minutes, until cookies are golden around the edges. Cool for 3-5 minutes on baking sheets, then transfer to a wire rack to cool completely.