PBRWCC COOKIES

WTH is PBRWCC?

Well, that's very easy. Pbrwcc stands for Peanut Butter Rosemary White Chocolate Chunks, how come you didn't guess that?

When I was at Pastry School I was presented to strange combo flavours that I had never tried before. Combos like white chocolate and black olives (very good by the way) became normal to me. Not only I've became very open minded to new flavours but I can imagine them in my head before I actually taste them.

I knew (or I hoped) before tasting these cookies that they would be good. When searching for a flavour to add to the leftover rosemary powder in a cookie, somehow peanut butter just seamed so right. And white chocolate too. Problem solved, I've used both.

To create these cookies I've started with my go-to peanut butter cookie recipe (found months ago at Cookiemadness), but I'm sure you can use your own favourite pb cookie recipe.

PBRWCC COOKIES

• 1/2 cup butter


• 1/2 cup brown sugar


• 1/2 cup sugar


• 1 cup peanut butter butter


• 1 egg


• 1/2 tsp salt


• 1/2 tsp vanilla


• 1/2 tsp baking soda


• 1 1/2 cups (170 gr/ 6oz) flour


• 1 cup white chocolate chunks


• 3 1/2 tsp rosemary powder


• sugar, for rolling
  

Preheat oven to 180ºC (350ºF). Cream the butter and both sugars. Beat in the peanut butter and egg. Scrape sides of bowl and beat in the salt, baking soda, rosemary powder and vanilla. When well blended, add flour and stir until it is blended. Finally stir in the chocolate chunks. Shape dough into 1-inch balls, roll each ball into sugar and place on cookie sheets about 5 cm (2 inchs) apart. Flatten balls with the bottom of a flat glass and bake for 10-12 minutes or until slightly browned around the edges.

Would you look at those crunchy sugary edges?! Everybody loved them and I'm sure you will too!

And don't worry, I'm not going to use rosemary for a while!