Sometimes when it's cold and grey and rainy...you need baked goods! whether it is the weekend or not yet! but come on...Friday's count as the weekend right?
and sometimes only cookies will do!
but when you turn to your Pinterest list of cookie goodness, you discover that most of these recipes call for chilling your dough, for an hour...sometimes three...or sometimes OVERNIGHT!
Now, I know...chilling your dough has its merits and stops your cookies from spreading and makes them look more attractive but when that cookie craving creeps in who can stand to wait overnight to fulfil it?
Enter the cookie stick!
No chilling time, no rolling out into little balls...
maximum output of deliciousness with the minimum input...
Sounds amazing...and the taste is even better!
Throw some chocolate chunks in, creamy peanut butter, and reese's pieces and your laughing!
A delicious winter warming treat, that only takes less than 15 minutes of prep time - you can't beat that!
Peanut Butter & Chocolate Chunk Cookie Sticks:
Adapted from My Baking Addiction
1 1/2 cups plain flour
1/2 tsp bicarbonate of soda
1/2 tsp salt
1/2 cup vegetable oil
1/4 cup creamy smooth peanut butter
1/2 cup caster sugar
1/2 cup light brown soft sugar
1 tsp vanilla extract
1 large egg
3/4 cup Reese's Pieces
1 cup milk chocolate chunks
Preheat oven to 180 degrees C. Line a brownie pan (11x7") with parchment paper.
In a large bowl, combine the sieved flour, bicarbonate of soda and salt.
In the bowl of a stand mixer, combine the oil, peanut butter, both sugars, vanilla and egg. Mix on medium-high speed until thoroughly combined. Add the flour mix in 3 parts, mixing on low speed until the flour is incorporated.
Chop the chocolate into chunks, and stir in with a spatula. Add the Reese's Pieces and stir again. Reserve back a handful of both to decorate the top.
Spread the cookie dough into the brownie pan, ensuring the surface is flat and level. Sprinkle the handful of chocolate chunks and Reeese's Pieces across the top of the dough.
Bake in the preheated oven for 12-14 minutes, until the top looks golden brown, and the middle is still slightly gooey.
Remove from oven, and leave to cool in pan for 10 minutes.
Remove parchment from pan and cut the cookie vertically into cookie strips with a large sharp knife. Be careful because the cookie will still be quite soft and gooey, and you don't want any of the sticks to break in half. Cool completely on wire rack.
Eat and enjoy!