My work friend, James, requested something peanut butter for his birthday treat, so i present peanut butter mudslide cookies.  I tweaked my chocolate mudslide recipe from last week, and instead of using rhe chocolates and cocoa, i used peanut butter (obvs), melted peanut butter chips (melted in my Geneseo mug), and finely ground honey roasted peanuts. 

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Chill the individual doughs before baking and preheta your oven before baking.

• Ingredients list
• 10 tbs butter,melted
• 1 cup peanut butter
• 2 eggs
• 1 egg yolk
• 3/4 cup brown sugar, firmly packed into measuring cup
• 3/4 cup sugar
• 1 tbs heavy cream
• 1 cup peanut butter chips, melted in a microwave safe bowl in 1 minute increments until you can stir smooth (do this right before you are set to add to egg/sugar mixture)
• 2 1/2 cups cake flour
• 1 tsp baking powder
• 1 cup peanut, finely ground

Directions – in a bowl, beat eggs, yolk, sugar and brown sugar 6 to 8 minutes.   In another bowl combine butter and peanut butter.   Blend into egg/sugar mixture.  Stir in melted chips.  Fold in dry ingredients then peanuts.  Scoop out 1/4 cups dough and sprinkle with or roll in sugar.  Chill a few hours.  When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper and stagger on sheets. 

Bake  13 to 15 minutes (bottoms will be lightly browned).  Let cool completely. 

If cookies seem too gushy, pop in fridge for 30 minutes, then remove and store in covered container at room temp